CN110973268B - Cheese sauce and preparation method thereof - Google Patents
Cheese sauce and preparation method thereof Download PDFInfo
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- CN110973268B CN110973268B CN201911317492.6A CN201911317492A CN110973268B CN 110973268 B CN110973268 B CN 110973268B CN 201911317492 A CN201911317492 A CN 201911317492A CN 110973268 B CN110973268 B CN 110973268B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
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Abstract
The invention discloses a preparation method of cheese sauce, which comprises the following raw materials: 8-15% of Cheddar cheese, 7-12% of cream cheese, 18-35% of single cream, 7-16% of whey protein powder, 4-12% of full cream powder, 0.2-0.7% of emulsifying salt, 0.3-0.75% of salt, 0.1-0.4% of stabilizing agent and the balance of water, wherein the percentages are percentages of the mass of each raw material in the total mass of the raw materials; the salt content of the Cheddar cheese is 80-240mg/100 g; the preparation method comprises the following steps: (1) mixing and heating Cheddar cheese, cream, whey protein powder, whole milk powder, emulsifying salt, a stabilizer and water, and stirring at a constant temperature; (2) adding an acid regulating agent into the material obtained in the step (1) to regulate acidity, and stirring while keeping the temperature; (3) and (3) sterilizing and homogenizing the material obtained in the step (2), filling, cooling at room temperature, and refrigerating for storage. The invention also discloses the cheese sauce prepared by the method. The cheese sauce has smooth texture, fine taste, good flavor, high nutritive value, and stable state without water precipitation in shelf life.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to cheese sauce and a preparation method thereof.
Background
The casein is called 'cream gold', has very high nutritional value, is a typical high-nutrition health food, discharges a large amount of whey to ensure that the lactose content is lower, and therefore, the edible cheese is not easy to have lactose intolerance. For the processing technology, cheese is fermented milk; cheese is concentrated milk in terms of nutritional value. The cheese is rich in protein, polypeptide and other components, and is hydrolyzed into various amino acids easily absorbed by human bodies by various proteases, polypeptide enzymes and the like, so that the cheese is suitable for different people.
At present, cheese sauce made of natural cheese as a main raw material is mainly salty, and the commonly used natural cheese raw materials are mainly Cheddar (Cheddar), Gouda and the like, have strong smell, and are suitable for consumers who have traditional cheese eating and are mainly in western countries. In China and some eastern Asian countries such as Japan and Korea, consumers hardly accept too strong flavor, but prefer the dairy products with soft taste, rich milk flavor and proper sweet or sour-salty degree. At present, cheese sauce sold in domestic markets is mainly imported, and the nutritional value is low. Along with the continuous improvement of the living standard of people, the demand on nutrients is more and more increased, and the requirement on the quality of products is also more and more increased.
Therefore, the invention is especially provided.
Disclosure of Invention
The invention aims to provide cheese sauce which has the advantages of easy acceptance of flavor by consumers in east Asia regions, higher nutritive value and stable and non-bleeding state in a shelf life, and a preparation method thereof.
The invention provides a preparation method of cheese sauce, which comprises the following raw materials: 8-15% of Cheddar cheese, 7-12% of cream cheese, 18-35% of single cream, 7-16% of whey protein powder, 4-12% of full cream powder, 0.2-0.7% of emulsifying salt, 0.3-0.75% of salt, 0.1-0.4% of stabilizing agent and the balance of water, wherein the percentages are percentages of the mass of each raw material in the total mass of the raw materials.
Wherein the Cheddar cheese used in the raw material is the conventional Cheddar cheese with 80-240mg/100g of salt content in the field of dairy products. The cheddar cheese with salt content has soft texture and light flavor, and is more suitable for preparing cheese sauce, and the final prepared cheese sauce has flavor more suitable for east Asia consumers. The cheddar cheese with high salt content has harder texture and stronger flavor, and the production of the cheese sauce has larger influence on the process flow and the quality of the final product, and also has larger influence on the flavor of the product which is not favorable for the acceptance of consumers. Preferably, the cheddar cheese is selected as a cheddar cheese with a maturation period of 2-6 months, more preferably a cheddar cheese with a maturation period of 4-5 months.
The cream cheese used in the raw material is also the cream cheese which is conventional in the dairy field, and preferably one or more cream cheeses produced by Anjia company, Kaffield company or MG company.
The cream is one conventionally used in the art, preferably one having a milk fat content of 10-70%, more preferably 30-45%.
The whey protein powder is whey protein powder which is conventionally used in the field, and preferably whey protein powder with whey protein content of 30-55%.
The emulsifying salt is used for promoting the cheese raw materials in the raw materials to melt, so that the cheese raw materials are uniformly mixed with other raw materials, and the flavor and the quality of a final product are improved.
The emulsifying salt in the invention is any one or a mixture of two of phosphate and citrate, and preferably the weight ratio of the phosphate to the citrate is 1:2-5 (phosphate: citrate).
The phosphate is preferably one or more of disodium/potassium hydrogen phosphate, sodium/potassium dihydrogen phosphate, trisodium/potassium phosphate, sodium/potassium tripolyphosphate, sodium/potassium tetrapolyphosphate, sodium/potassium hexametaphosphate and tetrasodium/potassium pyrophosphate.
The citrate is preferably sodium/potassium citrate.
The stabilizer is a stabilizer which is conventionally used in the field and is used for protecting protein and improving the water holding capacity of cheese. Preferably one or more of microcrystalline cellulose, sodium carboxymethylcellulose, modified starch, xanthan gum, locust bean gum and agar.
The preparation method comprises the following steps:
(1) mixing and heating Cheddar cheese, cream, whey protein powder, whole milk powder, emulsifying salt, a stabilizer and water, and stirring at a constant temperature;
(2) adding an acid regulating agent into the material obtained in the step (1) to regulate acidity, and stirring while keeping the temperature;
(3) and (3) sterilizing the material obtained in the step (2), homogenizing, filling, cooling at room temperature, and refrigerating for storage.
Preferably, in the step (1), the mixing and heating temperature is 45-60 ℃, and the heat preservation and stirring time is 3-10 min. The cheese raw materials are melted and fully and uniformly mixed by heating, heat preservation and stirring.
Preferably, the acid regulating agent added in step (2) is one or more of citric acid, lactic acid and glucono-delta-lactone (GDL). The pH of the material is adjusted to 5.0-5.6 by adding an acid regulator.
Preferably, in order to ensure that the materials are kept in a uniform state in the acid adjusting process, the materials are stirred under the condition of keeping the temperature of 45-60 ℃ in the step (2).
The sterilization mode in the step (3) is a conventional sterilization mode in the field, and in view of simplifying the process flow and improving the production efficiency, the sterilization mode is preferably heating pasteurization, the sterilization temperature is 80-95 ℃, and the sterilization time is 3-10 min.
The homogenizing pressure in step (3) is 12-20MPa, preferably 14-18 MPa. In order to improve the homogenization effect, the homogenization process is carried out under the condition that the sterilization adopts the heating sterilization, and the materials are sterilized and not cooled.
Preferably, the refrigerating preservation temperature in the step (3) is 2-6 ℃.
On the other hand, the invention also provides cheese sauce which is prepared by adopting the preparation method of the cheese sauce.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows:
the cheese sauce prepared by the method has smooth texture, fine and smooth mouthfeel, proper acid and salt, soft flavor and thick frankincense taste, and accords with the taste of east Asia consumers; the raw materials are simple and easy to obtain, and the mass production is convenient; has high nutritive value, and is stable in shelf life without water precipitation.
Detailed Description
The invention is further illustrated by the following specific examples, which, however, are not to be construed as limiting the invention thereto. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, the sources of the raw materials used were:
cheddar cheese (salt content 80-240mg/100 g): hengyuans (China) Inc.;
cream cheese: HengNature (China) Co., Ltd.;
and (3) dilute cream: guangming Dairy industries, Inc.;
whey protein powder: ara food raw materials (Beijing) trade, Inc.;
acid regulating agent (lactic acid, citric acid or GDL): mingfu health food science and technology Limited;
whole milk powder: hengyuans (China) Inc.;
salt: china salt Co Ltd;
a stabilizer: danisco (china) ltd.
Example 1
The embodiment of the invention provides cheese sauce, which comprises the following components in percentage by weight:
| raw materials | The dosage is wt% |
| Cheddar cheese | 8 |
| Cream cheese | 12 |
| Whey protein powder | 16 |
| Whole milk powder | 4 |
| Cream | 18 |
| Emulsified salt | 0.2 |
| Stabilizer | 0.1 |
| Salt | 0.3 |
| Purified water | Balance of |
| Total of | 100 |
The production process comprises the following steps:
(1) heating Cheddar cheese (2-month mature period), cream cheese, dilute cream, whey protein powder, whole milk powder, emulsifying salt, salt and stabilizer to 45 deg.C, stirring for 10min to melt cheese material and fully hydrate each material;
(2) keeping the temperature of the material obtained in the step (1) at 45 ℃, and adding lactic acid to adjust the pH to 5.0;
(3) and (3) preserving the heat of the material obtained in the step (2) at 95 ℃ for 3min for sterilization, homogenizing under 20MPa when the material is hot after the sterilization is finished, filling, cooling at room temperature, cooling to room temperature, and transferring to a 2-6 ℃ environment for cold storage.
Example 2
The embodiment of the invention provides cheese sauce, which comprises the following components in percentage by weight:
| raw materials | The dosage is wt% |
| Cheddar cheese | 15 |
| Cream cheese | 7 |
| Whey protein powder | 7 |
| Whole milk powder | 12 |
| Cream | 35 |
| Emulsified salt | 0.7 |
| Stabilizing agent | 0.4 |
| Salt | 0.5 |
| Purified water | Balance of |
| Total of | 100 |
The production process comprises the following steps:
(1) heating Cheddar cheese (6-month mature period), cream cheese, dilute cream, whey protein powder, whole milk powder, emulsifying salt, salt and stabilizer to 60 deg.C, stirring for 3min to melt cheese material and fully hydrate each material;
(2) keeping the temperature of the material obtained in the step (1) at 60 ℃, and adding citric acid to adjust the pH value to 5.6;
(3) and (3) preserving the heat of the material obtained in the step (2) at 80 ℃ for 10min for sterilization, homogenizing under 12MPa when the material is hot after the sterilization is finished, filling, cooling at room temperature, and transferring to a cold storage environment at 2-6 ℃ for storage after the material is cooled to the room temperature.
Example 3
The embodiment of the invention provides cheese sauce, which comprises the following components in percentage by weight:
| raw materials | The dosage is wt% |
| Cheddar cheese | 12 |
| Cream cheese | 10 |
| Whey protein powder | 11 |
| Whole milk powder | 8 |
| Cream | 26 |
| Emulsified salt | 0.5 |
| Stabilizer | 0.3 |
| Salt | 0.75 |
| Purified water | Balance of |
| Total of | 100 |
The production process comprises the following steps:
(1) heating Cheddar cheese (4-month mature period), cream cheese, dilute cream, whey protein powder, whole milk powder, emulsifying salt, salt and stabilizer to 55 deg.C, stirring for 5min to melt cheese raw material and fully hydrate each raw material;
(2) keeping the temperature of the material obtained in the step (1) at 55 ℃, and adding GDL to adjust the pH to 5.3;
(3) and (3) preserving the heat of the material obtained in the step (2) for 5min at 90 ℃ for sterilization, homogenizing under 15MPa when the material is hot after the sterilization is finished, filling, cooling at room temperature, and transferring to a cold storage environment at 2-6 ℃ for storage after the material is cooled to the room temperature.
Effect example 1
The cheese spreads prepared in inventive examples 1-3 were subjected to sensory evaluation, and other brands of cheese spreads commercially available were simultaneously evaluated as control groups 1-3. The evaluation screening 20 persons having the experience of research and development concerned were used as sensory assessors to perform sensory scoring on each sample, during which warm water rinse was used to eliminate interference between samples. And a spoon and a biscuit were placed next to each sample to evaluate the fluidity and stickiness of the samples. The index with low water separating degree has good effect and high evaluation; the other indexes with high score have good effect and high evaluation. The results are shown in table 1 below:
TABLE 1 comparative sensory rating sheet
As can be seen from Table 1, the products of the examples of the present invention are better than the control group in each index, and are more suitable for the consumer's needs in flavor. Meanwhile, the product of the embodiment is free of essence, pigment and preservative, can better meet the purchasing psychology of consumers, and meets the medium-high-end market demand.
Effect example 2
The cheese spreads prepared in examples 1 to 3 of the present invention were subjected to the water bleeding test, and the control group 1 and the control group 3 used in effect example 1 were simultaneously subjected to the test and the analysis as the control group.
The adopted test method comprises the following steps: weight is taken as W p The empty container is covered with a 200-300-mesh sieve, and the mass W of the sieve is weighed 1 The sample of (2) is left at a certain temperature for a period of time, taken out of the container and weighed, the mass being W 2 And calculating the water analysis rate according to the following formula.
Water deposition rate (%) [ (W) 2 -W p )/W 1 ]X100％
The specific conditions of the effect embodiment are as follows: sieving with 200 mesh sieve W 1 50g, and the mixture is placed in an incubator at 30 ℃ for 12 h.
The test results are shown in table 2.
TABLE 2 cheese sauce Water bleeding Rate determination
As can be seen from table 2, the cheese spreads prepared in the examples of the present invention have a lower water separation rate than the control group, i.e., the cheese spreads prepared by the method of the present invention have a better water retention property. A cheese spread with better water binding capacity means that it is better in taste and flavor, and also more stable in state during the shelf life.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the cheese jam is characterized in that the cheese jam comprises the following raw materials: 8-15% of Cheddar cheese, 7-12% of cream cheese, 18-35% of single cream, 7-16% of whey protein powder, 4-12% of full cream powder, 0.2-0.7% of emulsifying salt, 0.3-0.75% of salt, 0.1-0.4% of stabilizing agent and the balance of water, wherein the percentages are percentages of the mass of each raw material in the total mass of the raw materials; wherein the salt content of the Cheddar cheese is 80-240mg/100 g;
the preparation method comprises the following steps:
(1) mixing and heating Cheddar cheese, cream, whey protein powder, whole milk powder, emulsifying salt, a stabilizer and water, and stirring at a constant temperature;
(2) adding an acid regulating agent into the material obtained in the step (1) to regulate acidity, and stirring while keeping the temperature;
(3) sterilizing and homogenizing the material obtained in the step (2), filling, cooling at room temperature, and refrigerating for storage;
wherein the acidity adjusted in step (2) is to a pH value of 5.0-5.6.
2. The method for preparing cheese jam according to claim 1, wherein the stabilizer used in the raw material is one or more of microcrystalline cellulose, sodium carboxymethylcellulose, modified starch, xanthan gum, locust bean gum, and agar.
3. The method for preparing cheese spread according to claim 1, wherein in the step (1), the mixing and heating temperature is 45 to 60 ℃, and the stirring time is 3 to 10 min.
4. The method for preparing cheese jam according to claim 1, wherein the acid regulator added in step (2) is one or more of citric acid, lactic acid, and glucono-delta-lactone.
5. The method for preparing cheese spread according to claim 1, wherein the temperature of the stirring under temperature keeping in step (2) is 45 to 60 ℃.
6. The method for preparing cheese jam according to claim 1, wherein in the step (3), the sterilization is performed by heating, the sterilization temperature is 80-95 ℃, and the sterilization time is 3-10 min.
7. The method of preparing cheese spread according to claim 1, wherein the homogenizing pressure in step (3) is 12 to 20 MPa.
8. The method for preparing cheese spread according to claim 1, wherein the preservation temperature in the step (3) is 2 to 6 ℃.
9. A cheese spread, characterized in that it is prepared by the method for producing a cheese spread according to any one of claims 1 to 8.
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| CN201911317492.6A CN110973268B (en) | 2019-12-19 | 2019-12-19 | Cheese sauce and preparation method thereof |
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| CN110973268B true CN110973268B (en) | 2022-08-12 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114258955A (en) * | 2021-12-28 | 2022-04-01 | 光明乳业股份有限公司 | Wiredrawing cheese sauce and preparation method thereof |
| CN115812795B (en) * | 2022-12-23 | 2024-01-30 | 光明乳业股份有限公司 | Mustard-flavored spread cheese and preparation method thereof |
| CN116098205A (en) * | 2023-02-16 | 2023-05-12 | 奶酪博士(上海)科技有限公司 | Salty cheese sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4568555A (en) * | 1985-05-02 | 1986-02-04 | Nabisco Brands, Inc. | Cheese sauce |
| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
| CN107047785A (en) * | 2017-06-22 | 2017-08-18 | 江南大学 | The preparation method and Lemon Basil cheese spread of a kind of Lemon Basil cheese spread |
| CN109699752A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of cheese mud and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140161954A1 (en) * | 2012-12-07 | 2014-06-12 | Andrew Edward McPherson | Emulsifying Salt-Free and Starch Stabilized Cheese |
| CA2920665A1 (en) * | 2013-09-25 | 2015-04-02 | Nestec S.A. | Reduced sodium cheeses and methods for making same |
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2019
- 2019-12-19 CN CN201911317492.6A patent/CN110973268B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4568555A (en) * | 1985-05-02 | 1986-02-04 | Nabisco Brands, Inc. | Cheese sauce |
| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
| CN107047785A (en) * | 2017-06-22 | 2017-08-18 | 江南大学 | The preparation method and Lemon Basil cheese spread of a kind of Lemon Basil cheese spread |
| CN109699752A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of cheese mud and preparation method thereof |
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