CN111317035A - Sour processed cheese containing probiotics and preparation method thereof - Google Patents
Sour processed cheese containing probiotics and preparation method thereof Download PDFInfo
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- CN111317035A CN111317035A CN202010190536.XA CN202010190536A CN111317035A CN 111317035 A CN111317035 A CN 111317035A CN 202010190536 A CN202010190536 A CN 202010190536A CN 111317035 A CN111317035 A CN 111317035A
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Images
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/151—Johnsonii
Abstract
The invention discloses sour processed cheese containing probiotics and a preparation method thereof. The raw materials of the sour processed cheese containing probiotics comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, emulsified salt, a stabilizing agent, a sour agent, inactivated lactic acid bacteria, essence and water, wherein the weight ratio of the sweetening agent to the sour agent is 4.58: 1-17: 1, preferably 13.6: 1-16.7: 1; the natural cheese includes mature cheddar or Gada cheese, and: at least one of masulia cheese and full cream curd block, and/or at least one of anjia cream cheese and mascarap cheese; the stabilizer comprises xanthan gum and locust bean gum; the sour agent comprises lactic acid and citric acid, or comprises malic acid and tartaric acid; the sweetener comprises at least two of white granulated sugar, glucose and sugar substitutes; the addition amount of the inactivated lactobacillus is 0.02-2% w/w; the addition amount of the essence is 0.06-0.15% w/w.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to sour processed cheese containing probiotics and a preparation method thereof.
Background
The idea of probiotics in the 19 th century was born, and ElieMetchikoff awarded by Nobel prize-winning owner believes that long-term drinking of fermented milk products is the reason why Nogalia farmers have a long life and are healthy, and it is believed that yoghurt contains microorganisms that protect the intestinal tract from being damaged by harmful bacteria. In human intestinal tracts, about 400 bacteria, 15-20% of which are harmful bacteria and 80-85% of which are normal bacteria, are reported to be contained in a total amount of about 100 million. Later microbiologists isolated and identified different gastrointestinal flora from healthy individuals, and these flora found in the gastrointestinal tract and beneficial to the body were called probiotics. Probiotics as recognized by the international nutritional community are defined as: bacteria beneficial to animals can be directly eaten as food additives to maintain the balance of intestinal flora (Wu Yan Min. probiotics and dairy products thereof and human health, science and technology forum).
Cheeses are divided into natural and processed cheeses. Natural cheese refers to a product obtained by coagulating or partially coagulating proteins of one or more raw materials selected from milk, skim milk, partially skim milk, cream, whey cream, and cheese milk under the action of rennet or other suitable rennet to remove part of the whey from the curd (GB 5420-cheese 2010). It contains rich protein, calcium, vitamins and other nutritious components, and is concentrated milk with protein absorbing rate as high as 96-98%, calcium requirement as high as 30-40% of human body, and is popular abroad. But the natural cheese is difficult to accept by domestic consumers because of over strong flavor.
The processed cheese is a product prepared by taking natural cheese (the proportion is more than 15%) as a main raw material, adding emulsifying salt, adding or not adding other raw materials, heating, stirring, emulsifying and the like (GB 25192-2010 processed cheese). The processed cheese contains rich high-quality protein, mineral substances and other nutritional ingredients, and meanwhile, the flavor of the processed cheese is soft and is more popular with Chinese consumers.
With the continuous improvement of the living standard of people, consumers put forward higher requirements on food, and the food is full and nutrient and healthy.
In 1994, since Dinakar et al first used bifidobacteria for probiotic cheddar cheese research, probiotic cheese research has been directed to almost all cheese types, such as fresh cheese, hard cheese, semi-hard cheese, and soft cheese, etc. (giantum et al. probiotic cheese research progress, food science, 34(15): 355-.
CN102342327B discloses a cheddar cheese containing probiotics and a preparation method thereof, which is characterized in that lactobacillus plantarum and a leavening agent are added after sterilization to prepare probiotic natural cheese, vacuum packaging is adopted, high viable count is kept in a shelf life, and the viable count is more than or equal to 108cfu/g。
CN107897389A discloses a preparation method of probiotic selenium-rich cheese, which is prepared by preparing selenium-rich milk, curing probiotic strains and other processes, and probiotic activity is not measured.
CN104255934A discloses a fresh cheese rich in probiotics and a preparation method thereof, the fresh cheese containing the probiotics is prepared by adding lactobacillus casei, streptococcus lactis and streptococcus cremoris starter without adding rennin, the number of viable bacteria is more than or equal to 107cfu/ml。
It is generally accepted that probiotics are living organisms of a type that, when ingested in certain quantities, can have a beneficial effect on the health of the host. According to the reports of researchers, the number of probiotics in the body reaches 107cfu/g or more (Vus DL. technologies related to the application of functional starters. food technology and Biotechnology,2000,38(2): 105-.
However, the preparation of probiotic natural cheese is demanding in terms of preparation conditions, and requires advanced equipment, higher technology (such as microcapsule technology, etc.) or higher cost. Furthermore, it has been reported that the addition of probiotics affects cheese flavor: EI Soda et al reported that the addition of Lactobacillus to cheddar cheese increased the bitterness of cheese (EIsoda M, Madkor S A, Tong P S. adjoining Cultures: the present measures and patent design to the cheese industry. journal of Dairy Science,2000,83(4): 609. 619.). Moreover, excessive growth of microorganisms and excessive decomposition of proteins and fats leads to poor mouthfeel (raveless) and taste (bitterness) of cheese (Lee B H, Laley L C, Simard R E, et al. underfluence of nutritional lactic acid bacteria on the microflora and soluble nutritional ingredients in chemical cheese. journal of Food Science, 1990, 55 (2): 391. 397).
US9243300B2 discloses that inactivated probiotic LJ88 has gastric acid and gastrin inhibiting effects; korean patent application No. 10-2011-0135243 discloses that administration of inactivated LJ88 into an organism can reduce gastric acid and inhibit production of gastrin; korean patent application No. 10-2008-0029719 discloses that the strain LJ88 is found in gastric juice of healthy adults, and can be used for processing and producing functional foods and medicines.
Disclosure of Invention
Aiming at the defects of the processing of the prior probiotic natural cheese and the problem of over-rich flavor, the invention develops a sour processed cheese containing probiotics and a preparation method thereof.
The inventor finds that under an acidic condition, a reproduced cheese system is unstable, the mouthfeel and the flavor of the reproduced cheese are difficult to accept by adding too much or too little stabilizer, and the sugar-acid ratio and the sugar type have great influence on the flavor release sequence of the reproduced cheese; meanwhile, as described above, the natural cheese has too strong flavor, different cheeses have different flavor types, and the inventor needs to pay creative labor to carry out reasonable collocation of the type and the content of the existing natural cheese in the prior art, determination of the sugar-acid ratio, determination of the type of the sweetener and the sour agent, and the like, so that the technical problems can be overcome, and the flavor release sequence of the finally prepared sour processed cheese containing probiotics is firstly sweet and then sour, and the sour processed cheese is proper in sour and sweet degree.
In order to solve the technical problems, the invention provides sour processed cheese containing probiotics, which comprises raw materials of natural cheese, milk fat, milk powder, protein powder, a sweetening agent, emulsified salt, a stabilizer, a sour agent, inactivated lactic acid bacteria and water, wherein the weight ratio of the sweetening agent to the sour agent is 4.58: 1-17: 1, preferably 13.6: 1-16.7: 1;
the natural cheese includes mature cheddar or Gada cheese, and:
at least one of masulia cheese and full cream curd block, and/or at least one of anjia cream cheese and mascarap cheese;
the stabilizer comprises locust bean gum and xanthan gum;
the sour agent comprises lactic acid and citric acid, or comprises malic acid and tartaric acid;
the sweetener comprises at least two of white granulated sugar, glucose and sugar substitutes;
the addition amount of the inactivated lactobacillus is 0.02-2% w/w;
the addition amount of the essence is 0.06-0.15% w/w.
There are more than 1000 cheeses in the world, the natural cheese which is relatively easy to obtain and is more suitable for Chinese consumers is selected by the invention, and one skilled in the art can select the cheese with the same or similar performance with the three natural cheeses used by the invention from the more than 1000 cheeses to replace, for example: the anderset cream cheese, full cream curd block and ripe cheddar cheese can be replaced with masker cheese, mascara cheese and dada cheese, respectively. The natural cheese used in the present invention preferably includes ripened cheddar cheese, full cream curd, and angora cream cheese.
As regards the acidulant used in the present invention, the combination of two acids, citric acid and lactic acid, is mainly used in the art, and the inventor mainly conducted the content and relative amount screening of the two acids during the process of the present invention, and those skilled in the art can think of using the acids respectively having the same or similar functions as the two acids, for example, malic acid or tartaric acid can be used instead of citric acid and lactic acid respectively. For example, malic and lactic acids, citric and tartaric acids may be used in the present invention.
With regard to the stabilizers used in the present invention: the combination of three types of gums, xanthan gum, carrageenan gum and locust bean gum, is mainly used in the art, and those skilled in the art can substitute for the three types of gum with the same or similar performance as the three types of stabilizers.
At present, the conventional sweeteners used in the field are white granulated sugar and glucose, and the sweetener in the invention can also comprise sugar substitutes, such as mogroside, inulin, sugar alcohols and the like.
Preferably, the stabilizer of the present invention further comprises carrageenan; the dosage ratio of the stabilizers is preferably 1:1 or 1:1: 1;
when the sweetener comprises white granulated sugar and sugar substitutes, or the sweetener comprises glucose and sugar substitutes, the weight ratio of the sweetener to the sour agent is 4.58:1, and the sugar substitutes are preferably mogrosides.
When the sweetener comprises white granulated sugar and glucose, the weight ratio of the sweetener to the sour agent is 13.6: 1-17: 1, preferably, the mass ratio of the white granulated sugar to the glucose is 1.2: 1-2: 1, and preferably 1.5:1.
In a preferred embodiment of the invention, the raw materials include 15-20% of natural cheese, 3-6% of milk powder, 1.5-3% of protein powder, 9-21% of milk fat, 10-17.5% of sweetener, 0.88-1.1% of sour agent, 0.3-0.9% of stabilizer, 0.2-0.4% of emulsifying salt, 0.02-2% of inactivated lactobacillus and water, wherein the percentage is the mass percentage of the raw materials.
The content of the natural cheese is preferably 20%.
The content of the milk powder is preferably 5%.
The content of the albumen powder is preferably 2%.
The milk fat content is preferably 12%.
The content of the sweetener is preferably 15%.
The content of the sour agent is preferably 0.88%, 0.9% or 1.1%.
The content of the stabilizer is preferably 0.3%, 0.6% or 0.9%.
The content of the emulsifying salt is preferably 0.3%.
The content of the inactivated lactobacillus is preferably 0.02%, 0.2% or 2%.
In the present invention, the natural cheese preferably consists of 8% anjia cream cheese, 6% full cream curd and 6% ripened cheddar cheese, or 2% anjia cream cheese, 10% full cream curd and 8% ripened cheddar cheese, or 8% anjia cream cheese, 10% full cream curd and 2% ripened cheddar cheese, or 10% anjia cream cheese and 10% ripened cheddar cheese, or 10% full cream curd and 10% ripened cheddar cheese.
In the invention, the milk powder is preferably whole milk powder and skim milk powder, or whole milk powder or skim milk powder.
In the invention, the protein powder can be conventional protein powder in the field, and whey protein powder is preferred.
In the present invention, the emulsifying salt may be any emulsifying salt conventionally used in the art, and preferably a complex emulsifying salt.
In the present invention, the milk fat may be a milk fat conventional in the art, and may be one or more of frozen cream, butter and anhydrous cream, and is preferably frozen cream.
In the present invention, the raw materials preferably further include one or more of a preservative, an essence, and a nutrition enhancer.
In the present invention, the preservative may be a preservative conventionally used in the art, and potassium sorbate is preferred.
In the invention, the essence can be conventional in the field, and preferably is yoghourt essence.
In the present invention, the nutrient supplement may be a nutrient supplement conventional in the art, preferably calcium carbonate, more preferably ground calcium carbonate.
Preferably, the content of the preservative is 0.05-0.1%, and preferably 0.09%.
Preferably, the content of the essence is 0.06-0.15%, preferably 0.08%.
Preferably, the content of the nutrition enhancer is 0.4-2.0%, and preferably 0.6%.
The sour processed cheese of the present invention can be obtained by a conventional preparation method in the art, and the preparation method of the sour processed cheese preferably includes the steps of mixing, homogenizing, sterilizing, filling and cooling the raw materials.
The mixing is preferably melt mixing; the temperature of the melt mixing is preferably 85 ℃; the stirring speed of the melt mixing is preferably 1500-2000 r/min.
The homogenizing pressure is preferably 105 to 115 bar.
The sterilization is preferably pasteurization, the sterilization temperature is preferably 85 ℃, and the sterilization time is preferably 5 min.
The temperature of the filling may be conventional in the art, preferably 82 ℃.
In the present invention, the raw materials are preferably stirred and premixed before the melt-mixing, and the stirring rate of the premixing is preferably 500 r/min.
The lactic acid bacterium described in the present invention is preferably Lactobacillus johnsonii (Lactobacillus johnsonii) LJ 88.
The invention also provides a preparation method of the sour processed cheese containing probiotics.
Preferably, the preparation method comprises the following steps:
(1) melt-mixing the above-mentioned raw materials at 85 ℃;
(2) homogenizing: performing pasteurization treatment at 85 deg.C for 5min after homogenizing; the homogenization pressure is preferably 115 bar;
(3) filling and cooling; the filling temperature is preferably 82 ℃, and the time is preferably 15-20 min.
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 sour processed cheese containing the inactivated probiotics prepared by the preparation method is suitable for the taste of Chinese people, has the effects of preventing stomach diseases and promoting the proliferation of intestinal probiotics, and provides a good food beneficial to the health of people for better serving the healthy Chinese 2030 plan; and the requirement on production conditions is lower, so that the method is more suitable for large-scale industrial production.
Drawings
FIG. 1 shows the shapes of samples prepared with different amounts of colloid (from left to right: comparative example 5, example 6, example 7, and comparative example 6).
FIG. 2 shows the morphology of samples prepared with different amounts of colloid added (left to right: comparative example 7, comparative example 8, comparative example 9, comparative example 10).
FIG. 3 shows the morphology of samples prepared with different amounts of colloid (left to right: example 8, comparative example 11, comparative example 12, comparative example 13).
FIG. 4 shows sample forms (left to right: example 9, example 10, example 11, and example 12) prepared from different sugar acid compositions.
FIG. 5 shows the morphology of samples made with different sugar acid compositions (left to right: example 13, comparative example 14, comparative example 15, comparative example 16).
FIG. 6 shows the morphology of samples made with different sugar acid compositions (left to right: comparative example 17, comparative example 18, comparative example 19, comparative example 20).
FIG. 7 shows the morphology of samples made with different sugar acid compositions (left to right: comparative example 21, comparative example 22).
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. 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.
As used in the examples below:
anjia cream cheese, full cream curd, ripe cheddar cheese, frozen cream, skim milk powder, whey protein powder: from shepherd (shanghai) food technology ltd;
white sugar and glucose are from Xiwang group;
stabilizers, xanthan gum and locust bean gum were purchased from Shandong quanry Biotech, Inc.; carrageenan was purchased from biotech limited, above Zhejiang;
the emulsified salt is purchased from Israel chemical group;
essence was purchased from Zhejiang Ansai Biotechnology, Inc.;
fire-fighting lactic acid bacteria LJ88 were purchased from Mingfu (Shanghai) health science and technology, Inc.;
others are also commercially available.
In addition, unless otherwise specified, the percentages used in the following examples are percentages of the respective components by the total mass of the raw materials.
Example 1
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The manufacturing method of the processed cheese comprises the following steps:
(1) melting and mixing the raw materials: all the raw materials are stirred and mixed uniformly. The premixing stirring speed is 500r/min, the stirring speed after premixing is 1500r/min (1500r/min-2000r/min), and the melting temperature is 85 ℃.
(2) Homogenizing while hot at 115 bar; homogenizing, and performing pasteurization at 85 deg.C for 5 min.
(3) The filling temperature is 82 deg.C, the time from melting pot to filling is controlled at 15-20min, after filling, the product is cooled and stored in 0-5 deg.C refrigerator.
Example 2
Raw materials: 2% of Anjia cream cheese, 10% of full cream curdled block, 8% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Example 3
Raw materials: 8% of Anjia cream cheese, 10% of full cream curdled block, 2% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Example 4
Raw materials: 10% of Anjia cream cheese, 10% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: locust bean gum ═ 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Example 5
Raw materials: 10% of full cream curdled milk block, 10% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Example 6
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.3% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.73% of water.
The processed cheese was produced in the same manner as in example 1.
Example 7
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.9% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.13% of water.
The processed cheese was produced in the same manner as in example 1.
Example 8
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum, xanthan gum is 1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 1
Raw materials: 20% of whole milk curds, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: locust bean gum ═ 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 2
Raw materials: 20% of Anjia cream cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of heavy calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: locust bean gum ═ 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 3
Raw materials: 20% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: locust bean gum ═ 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 4
Raw materials: 10% of Anjia cream cheese, 10% of full cream curdled milk block, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Sensory comparative testing of processed cheeses of different natural cheese compositions:
the flavor grade is divided into three grades:
first-stage: the frankincense is strong, layered, soft in flavor and good in flavor: 80-100 min;
and (2) second stage: the frankincense is slightly light, has layering effect and general flavor: 50-80 minutes;
third-stage: olibanum is weak, and the flavor is single: 10-50 minutes.
The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 1.
TABLE 1
2. Determination of edible colloid composition
Comparative example 5
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.1% of stabilizer (xanthan gum: carrageenan: 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.93% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 6
Raw materials: 8% of Anjia cream cheese, 6% of full cream curd block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (xanthan gum), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 7
Raw materials: 8% of Anjia cream cheese, 6% of full cream curd block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (carrageenan), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 8
Raw materials: 8% of Anjia cream cheese, 6% of full cream curd block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 9
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum, carrageenan 1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 10
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum, carrageenan is 2:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 11
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground limestone, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum, xanthan gum, 2:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 12
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground limestone, 0.3% of compound emulsifying salt, 0.6% of stabilizer (carrageenan: xanthan gum ═ 1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Comparative example 13
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground limestone, 0.3% of compound emulsifying salt, 0.6% of stabilizer (carrageenan: xanthan gum ═ 2:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water.
The processed cheese was produced in the same manner as in example 1.
Sensory comparative testing of processed cheeses prepared with different food colloid compositions:
the organization state is divided into three stages:
first-stage: homogeneous texture, smooth surface, semi-soft and rich in elasticity: 80-100 min;
and (2) second stage: homogeneous texture, smooth surface, slightly soft or hard, elasticity: 50-80 minutes;
third-stage: uniform texture, smooth surface, no elasticity: 10-50 minutes.
The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 2.
TABLE 2
In addition, as can be seen from fig. 1 to 3, the products of comparative examples 5 and 8 to 10 are in a fluid state and cannot reach the required product state (solid); comparative example 6 is solid but does not form a gel and tastes poor; comparative example 7 formed a gel-type solid, but the product was crispy in texture and poor in mouthfeel; in comparative examples 11 to 13, the product was in a solid state, but the product had a poor texture, was easily adhered and broken, and had a poor texture.
3. Determination of sugar acid combinations
Example 9
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.43% of water. (sugar: acid ═ 17.0:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Example 10
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.8% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.41% of water. (sugar: acid: 16.7:1.0, white sugar: glucose: 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Example 11
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.21% of water. (sugar: acid ═ 13.6:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Example 12
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 9% of white granulated sugar, 6% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.21% of water. (sugar: acid ═ 13.6:1.0, white sugar: glucose ═ 1.5:1.0)
The processed cheese was produced in the same manner as in example 1.
Example 13
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 8% of white granulated sugar, 7% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.21% of water. (sugar: acid ═ 13.6:1.0, white sugar: glucose ═ 1.2:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 14
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.8% of lactic acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.51% of water. (sugar: acid: 18.7:1.0, white sugar: glucose: 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 15
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.6% of lactic acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 42.71% of water. (sugar: acid ═ 9.4:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 16
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 3.0% of lactic acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 41.91% of water. (sugar: acid ═ 5.0:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 17
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 44.21% of water. (sugar: acid: 150:1.0, white sugar: glucose: 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 18
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 44.11% of water. (sugar: acid ═ 15.0:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 19
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.2% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.11% of water. (sugar: acid ═ 12.5:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 20
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.5% of lactic acid, 0.2% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88) and 43.11% of water. (sugar: acid ═ 8.8:1.0, white sugar: glucose ═ 2.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 21
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 15% of white granulated sugar, 5% of skim milk powder, 2% of whey protein powder, 0.6% of heavy calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.21% of water. (sugar: acid ═ 13.6:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparative example 22
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 12% of white granulated sugar, 3% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.21% of water. (sugar: acid ═ 13.6:1.0, white sugar: glucose ═ 4.0:1.0)
The processed cheese was produced in the same manner as in example 1.
Comparison example (sugar substitute-1: mogroside)
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 0.05% of mogroside, 20% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.4% of water. (sugar: acid ═ 0.045:1.0)
The processed cheese was produced in the same manner as in example 1.
Example 13-1 (sugar substitute-2: mogroside + glucose)
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 0.04% of mogroside, 5% of glucose, 15% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.41% of water. (sugar: acid ═ 4.58:1.0)
The processed cheese was produced in the same manner as in example 1.
Example 13-2 (sugar substitute-3: mogroside + glucose)
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 0.04% of mogroside, 5% of white granulated sugar, 15% of skim milk powder, 2% of whey protein powder, 0.6% of heavy calcium carbonate, 0.3% of composite emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 1.0% of lactic acid, 0.1% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and 43.41% of water. (sugar: acid ═ 4.58:1.0)
The fructus Siraitiae Grosvenorii glycoside can be replaced by xylitol, maltitol, and other sugar alcohol substances, and can also be sweetener such as aspartame, sucralose, etc.
Sensory comparative testing of processed cheeses prepared with different sugar acid compositions:
the tissue state is divided into three stages
First-stage: the texture is uniform, the surface is smooth, and the fabric is semi-soft and elastic; the sour and sweet taste is proper, the taste is sweet first and then sour, and the flavor has good layering sense: 80-100 min;
and (2) second stage: uniform texture, smooth surface, soft or hard surface, and elasticity; slightly sour or sweet, and has layering effect: 50-80 minutes;
third-stage: the texture is uniform, the surface is smooth, and the elasticity is avoided; slightly sour or sweet, no layering: 10-50 minutes. The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 3.
TABLE 3
4. Determination of addition amount of inactivated probiotics and determination of actual cell number in sample
Example 14
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.02% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and the balance of water.
The processed cheese was produced in the same manner as in example 1.
Example 15
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 0.2% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and the balance of water.
The processed cheese was produced in the same manner as in example 1.
Example 16
Raw materials: 8% of Anjia cream cheese, 6% of full cream curdled block, 6% of mature cheddar cheese, 12% of frozen cream, 10% of white granulated sugar, 5% of glucose, 5% of skim milk powder, 2% of whey protein powder, 0.6% of ground calcium carbonate, 0.3% of compound emulsifying salt, 0.6% of stabilizer (locust bean gum: carrageenan: xanthan gum 1:1:1), 0.8% of lactic acid, 0.08% of citric acid, 0.09% of potassium sorbate, 0.08% of yoghurt flavor, 2% of inactivated lactobacillus (Lactobacillus johnsonii LJ88), and the balance of water.
The processed cheese was produced in the same manner as in example 1.
As is clear from fig. 4 to 7, the processed cheeses prepared in comparative example 15 and comparative example 16 were inferior in texture, and the processed cheeses prepared in the other formulations were excellent in texture
Sensory comparative testing of processed cheeses at different probiotic addition levels:
the organization state is divided into three stages:
first-stage: the texture is uniform, the surface is smooth, and the fabric is semi-soft and elastic; the sour and sweet taste is proper, the taste is sweet first and then sour, and the flavor of the lactobacillus is good: 80-100 min;
and (2) second stage: the texture is uniform, the surface is smooth, and the fabric is semi-soft and elastic; the sour and sweet taste is proper, the taste is firstly sweet and then sour, the flavor of lactobacillus is slight, and the taste has the following peculiar smell: 50-80 minutes;
third-stage: the texture is uniform, the surface is smooth, and the elasticity is avoided; slightly sour or sweet, no layering: 10-50 minutes.
The samples were subjected to sensory evaluation by 10 professional food personnel and the results averaged as shown in table 4.
TABLE 4
In the manufacturing process of the comparative example 23, due to the fact that the addition amount of the probiotics is high, the slurry is thick and sticky, product filling is affected, meanwhile, the product is sweet, the price of the probiotics is high 5200 multielement/kg, and therefore the maximum addition amount of the probiotics is 2%.
Claims (10)
1. The sour processed cheese containing probiotics is characterized by comprising raw materials of natural cheese, milk fat, milk powder, protein powder, a sweetening agent, emulsified salt, a stabilizing agent, a sour agent, inactivated lactic acid bacteria, essence and water, wherein the weight ratio of the sweetening agent to the sour agent is 4.58: 1-17: 1, preferably 13.6: 1-16.7: 1;
the natural cheese includes mature cheddar or Gada cheese, and:
at least one of masulia cheese and full cream curd block, and/or at least one of anjia cream cheese and mascarap cheese;
the stabilizer comprises xanthan gum and locust bean gum;
the sour agent comprises lactic acid and citric acid, or comprises malic acid and tartaric acid;
the sweetener comprises at least two of white granulated sugar, glucose and sugar substitutes;
the addition amount of the inactivated lactobacillus is 0.02-2% w/w;
the addition amount of the essence is 0.06-0.15% w/w.
2. A sour processed cheese as claimed in claim 1 wherein the stabilizer further comprises carrageenan; preferably, the dosage ratio of each stabilizer is 1:1 or 1:1: 1;
and/or, when the sweetener comprises white granulated sugar and sugar substitute, or the sweetener comprises glucose and sugar substitute, the weight ratio of the sweetener to the sour agent is 4.58:1, and the sugar substitute is preferably mogroside; or when the sweetener comprises white granulated sugar and glucose, the weight ratio of the sweetener to the sour agent is 13.6: 1-17: 1, preferably, the mass ratio of the white granulated sugar to the glucose is 1.2: 1-2: 1, and preferably 1.5:1.
3. The sour processed cheese of claim 1 or 2, wherein the raw materials comprise 15-20% of natural cheese, 3-6% of milk powder, 1.5-3% of protein powder, 9-21% of milk fat, 10-17.5% of sweetening agent, 0.88-1.1% of sour agent, 0.3-0.9% of stabilizer, 0.2-0.4% of emulsifying salt, 0.02-2% of inactivated lactobacillus, 0.06-0.15% of essence and water, and the percentages are mass percentages of the raw materials;
the content of the natural cheese is preferably 20%;
and/or, the content of the milk powder is preferably 5%;
and/or, the content of the albumen powder is preferably 2%;
and/or, the milk fat content is preferably 12%;
and/or, the content of the sweetener is preferably 15%;
and/or, the content of the sour agent is preferably 0.88%, 0.90% or 1.1%;
and/or, the content of said stabilizer is preferably 0.3%, 0.6% or 0.9%;
and/or, the content of the emulsifying salt is preferably 0.3%;
and/or the content of the inactivated lactobacillus is preferably 0.02%, 0.2% or 2%.
4. A sour processed cheese according to claim 3 wherein the natural cheese is comprised of 8% anjia cream cheese, 6% full cream curd and 6% ripened cheddar cheese, or 2% anjia cream cheese, 10% full cream curd and 8% ripened cheddar cheese, or 8% anjia cream cheese, 10% full cream curd and 2% ripened cheddar cheese, or 10% anjia cream cheese and 10% ripened cheddar cheese, or 10% full cream curd and 10% ripened cheddar cheese;
and/or the milk powder is full-fat milk powder and skim milk powder, or the full-fat milk powder or the skim milk powder;
and/or the albumen powder is whey albumen powder;
and/or the emulsifying salt is a composite emulsifying salt;
and/or the milk fat is one or more of frozen cream, butter and anhydrous cream, and is preferably frozen cream.
5. The sour processed cheese of any of claims 1-4, wherein the raw materials further comprise one or more of preservatives, flavors, and nutritional supplements;
the preservative is preferably potassium sorbate;
the essence is preferably yoghourt essence;
the nutrition enhancer is preferably calcium carbonate, and more preferably ground calcium carbonate.
6. A sour processed cheese according to claim 5 wherein the preservatives are present in an amount of 0.05 to 0.1%, preferably 0.09%;
and/or the content of the essence is 0.06-0.15%, preferably 0.08%;
and/or the content of the nutrition enhancer is 0.4-2.0%, preferably 0.6%.
7. A sour processed cheese according to any of claims 1 to 6 wherein the process for the preparation of the sour processed cheese comprises the steps of mixing, homogenising, sterilising, filling and cooling the raw materials, preferably:
the mixing is melt mixing; the temperature of the melt mixing is preferably 85 ℃; the stirring speed of the melt mixing is preferably 1500-2000 r/min;
and/or the homogenizing pressure is 105-115 bar;
and/or the sterilization is pasteurization, the sterilization temperature is preferably 85 ℃, and the sterilization time is preferably 5 min;
and/or the filling temperature is 82 ℃.
8. A sour processed cheese according to claim 7 wherein the ingredients are premixed by stirring prior to melt mixing, preferably at a rate of 500 r/min.
9. A sour processed cheese according to any of claims 1 to 8 wherein the lactic acid bacteria is Lactobacillus johnsonii LJ 88.
10. A method of preparing a probiotic-containing sour processed cheese of any of claims 1-9;
preferably, the preparation method comprises the following steps:
(1) melt-mixing the raw materials as claimed in any one of claims 1 to 9 at 85 ℃;
(2) homogenizing: performing pasteurization treatment at 85 deg.C for 5min after homogenizing; the homogenization pressure is preferably 115 bar;
(3) filling and cooling; the filling temperature is preferably 82 ℃, and the time is preferably 15-20 min.
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