CN112438326A - Rod-shaped processed cheese and preparation method thereof - Google Patents
Rod-shaped processed cheese and preparation method thereof Download PDFInfo
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- CN112438326A CN112438326A CN201910803652.1A CN201910803652A CN112438326A CN 112438326 A CN112438326 A CN 112438326A CN 201910803652 A CN201910803652 A CN 201910803652A CN 112438326 A CN112438326 A CN 112438326A
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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
Abstract
The invention provides a rod-shaped processed cheese and a preparation method thereof, wherein the rod-shaped processed cheese comprises 5-10 parts by weight of cream cheese; 10-20 parts by weight of semi-hard cheese; 1-1.3 parts by weight of an emulsifying salt selected from sodium hexametaphosphate and trisodium phosphate; 0.5-1.4 parts by weight of a stabilizer selected from gelatin, carrageenan and locust bean gum; and 0.4 to 0.8 parts by weight of tricalcium phosphate. The bar-shaped processed cheese of the invention has smooth texture state, delicious taste, strong milk flavor, excellent flavor, stable quality within 12 months of shelf life and no bar falling.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to a bar-shaped processed cheese and a preparation method thereof.
Background
The cheese is divided into natural cheese and processed cheese, wherein the processed cheese is also called processed cheese, and is a product prepared by taking 1 or more natural cheeses with different maturity as main raw materials, grinding the raw materials, adding emulsifying salt, a stabilizing agent and the like, and melting the raw materials. The processed cheese can be divided into smearing processed cheese, sliced cheese and blocky bar-shaped formed processed cheese according to different textures, and the raw material selection and indexes of various types of products are different.
However, currently processed cheese sticks and methods for their preparation remain to be improved.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art.
It should be noted that the present invention has been completed based on the following findings of the inventors:
the inventors tried to make a processed cheese bar using hard or semi-hard cheese that is currently commonly used to make processed cheese. However, the inventor finds that the calcium and the casein in the two types of cheese have very strong binding force, especially hard cheese, and emulsifying salt with very strong emulsifying capacity (especially displacement capacity) is needed to achieve good emulsifying effect. Thus, the selection of the emulsifying salt is highly desirable. In addition, the processed cheese obtained by the treatment with the emulsifying salt having a strong emulsifying ability has a slightly rough mouthfeel, is sour, has poor moldability, and is suitable for a spread-type cheese and not suitable for a bar-shaped processed cheese having a high demand for moldability.
In view of the above, the inventor adopts cream cheese as a raw material, and the cream cheese has low hardness, soft and fine texture, and rich milk flavor, and does not have very strict requirements on the emulsifying capacity of the emulsifying salt. However, it has a high water content, a low protein content and poor moldability. In contrast, the semi-hard cheese is matched to support the framework of the product, so that the formability of the product is improved. Furthermore, the inventor finds that the types of the emulsifier and the stabilizer can obviously influence the texture of the product, the proper emulsifier and the proper stabilizer are selected, the tricalcium phosphate is matched to improve the hardness of the product, and the manufacturing process is optimized, so that the bar-shaped processed cheese is fine and smooth in taste, tasty and refreshing, smooth in texture state, rich in elasticity, stable in product quality within 12 months of shelf life and free of bar falling.
To this end, in one aspect of the invention, a processed cheese bar is provided. According to an embodiment of the invention, the raw materials comprise: 5-10 parts by weight of cream cheese; 10-20 parts by weight of semi-hard cheese; 1-1.3 parts by weight of an emulsifying salt selected from sodium hexametaphosphate and trisodium phosphate; 0.5-1.4 parts by weight of a stabilizer selected from gelatin, carrageenan and locust bean gum; and 0.4 to 0.8 parts by weight of tricalcium phosphate.
The processed cheese in stick form according to the embodiments of the present invention uses cream cheese to give the product a fine mouthfeel and a masticatory taste, and the emulsifying ability of the emulsifying salt is not so stringent. However, the high moisture content and low protein content result in a softer product quality and poor moldability. In contrast, the semi-hard cheese is matched to support the framework of the product, so that the formability of the product is improved. In addition, sodium hexametaphosphate and trisodium phosphate are used as emulsifying salts, gelatin, carrageenan and locust bean gum are used as stabilizing agents, and tricalcium phosphate is added to increase the hardness of the system, so that the bar-shaped processed cheese has fine and refreshing mouthfeel, is smooth and elastic in texture state, and is stable in product quality in the quality guarantee period and free of bar falling.
According to an embodiment of the invention, the processed cheese stick may also have the following additional technical features:
according to an embodiment of the present invention, the cream cheese has a fat content of 30 to 40 mass%, a protein content of not more than 5 mass%, and a moisture content of more than 55 mass%.
According to an embodiment of the present invention, the semi-hard cheese protein is 28 to 30 mass%, the fat is 30 to 35 mass%, and the moisture content is 42 to 46 mass%.
According to the embodiment of the invention, the hardness of the bar-shaped processed cheese is 240-290, and the elasticity is not lower than 2.5 mm.
According to the embodiment of the invention, the mass ratio of the sodium hexametaphosphate to the trisodium phosphate is (7-9): (3-5).
According to the embodiment of the invention, the mass ratio of the gelatin to the carrageenan to the locust bean gum is (2-7): (2-5): (1-2).
According to an embodiment of the invention, the feedstock further comprises: saccharides, cream, milk powder, protein powder, casein and citric acid.
According to an embodiment of the invention, the saccharide is selected from at least one of white granulated sugar, glucose, high fructose syrup, maltose and xylitol.
According to an embodiment of the invention, the cream is selected from anhydrous creams.
According to an embodiment of the invention, the protein powder is selected from milk protein powder.
According to an embodiment of the invention, the raw material of the processed cheese stick comprises, based on the total mass of the processed cheese stick: 5-10 mass% cream cheese; 10 to 20 mass% of semi-hard cheese; 8-12 mass% of anhydrous cream; 8-12 mass% of white granulated sugar; 5-10 mass% of whole milk powder; 6-10 mass% of milk protein powder; 1.0 to 2.5 mass% casein; 0.7 to 0.9 mass% of sodium hexametaphosphate; 0.3 to 0.5 mass% of trisodium phosphate; 0.4 to 0.8 mass% of tricalcium phosphate; 0.2 to 0.7 mass% of gelatin; 0.2 to 0.5 mass% of carrageenan; 0.1 to 0.2 mass% of locust bean gum; 0.2 to 0.4 mass% of citric acid; and the balance water.
In another aspect of the invention, the invention provides a method of making the processed cheese bar described above. According to an embodiment of the invention, the method comprises: and sequentially carrying out heating treatment, shearing treatment, sterilization treatment, emulsification treatment, filling treatment and cooling forming treatment on the raw materials so as to obtain the bar-shaped processed cheese. Therefore, the bar-shaped processed cheese obtained by the preparation method disclosed by the embodiment of the invention is fine and tasty in mouthfeel, smooth in texture state, rich in elasticity, stable in product quality in shelf life and free from desquamation.
According to an embodiment of the present invention, the heat treatment is performed at 85 to 95 ℃.
According to an embodiment of the present invention, the shearing treatment is performed at a rotation speed of 1000 to 1500rpm for 5 to 10 minutes.
According to the embodiment of the invention, the sterilization treatment is carried out for 3-4 seconds at 120-140 ℃, then degassing is carried out in a degassing tank at the pressure of-300-100 mbar, and the temperature of the degassed material liquid is 80-90 ℃.
According to the embodiment of the invention, the emulsification treatment is performed by stirring at 75-80 ℃ and 6-12 rpm for 10-20 minutes.
According to the embodiment of the invention, the filling treatment is carried out at 75-80 ℃.
According to an embodiment of the present invention, the cooling molding process is performed at not higher than 10 ℃ for not less than 10 hours.
In yet another aspect of the invention, another processed cheese bar is provided. According to an embodiment of the invention, the raw materials of the processed cheese stick comprise: 5-10 mass% cream cheese; 10 to 20 mass% of semi-hard cheese; 8-12 mass% of anhydrous cream; 8-12 mass% of white granulated sugar; 6-10 mass% of milk protein powder; 1.0 to 2.5 mass% casein; 0.7 to 0.9 mass% of sodium hexametaphosphate; 0.3 to 0.5 mass% of trisodium phosphate; 0.4 to 0.8 mass% of tricalcium phosphate; 0.2 to 0.7 mass% of gelatin; 0.2 to 0.5 mass% of carrageenan; 0.1 to 0.2 mass% of locust bean gum; 0.2 to 0.4 mass% of citric acid; and the balance water; the hardness of the rod-shaped processed cheese is 240-290, and the elasticity is not lower than 2.5 mm; the cheese has a protein content of not more than 5% by mass and a moisture content of more than 55% by mass; the processed cheese stick is obtained by: melting the raw materials at the temperature of 85-95 ℃ so as to obtain a molten material liquid; shearing the melted feed liquid at the rotating speed of 1000-1500 rpm and the rotating speed of a scraper of 14-20 rpm for 5-10 minutes so as to obtain a shearing product; sterilizing the sheared product at 120-140 ℃ for 3-4 seconds, degassing at the pressure of-300-100 mbar, wherein the temperature of the degassed material is 80-90 ℃ so as to obtain a sterilized product; stirring the sterilization product at 75-80 ℃ and 6-12 rpm for 10-20 minutes to obtain emulsified feed liquid; and filling the emulsified liquid at 75-80 ℃, and cooling at the temperature of not higher than 10 ℃ for not less than 10 hours. Therefore, the bar-shaped processed cheese provided by the embodiment of the invention is fine and tasty in mouthfeel, smooth and elastic in texture state, stable in product quality in shelf life and free of bar falling.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
The present invention proposes a bar-shaped processed cheese and a method for preparing the same, which will be described in detail below, respectively.
Rod-shaped processed cheese
In one aspect of the invention, a bar-shaped processed cheese is provided. According to an embodiment of the invention, the raw materials comprise: 5-10 parts by weight of cream cheese; 10-20 parts by weight of semi-hard cheese; 1-1.3 parts by weight of an emulsifying salt selected from sodium hexametaphosphate and trisodium phosphate; 0.5-1.4 parts by weight of a stabilizer selected from gelatin, carrageenan and locust bean gum; and 0.4 to 0.8 parts by weight of tricalcium phosphate.
The processed cheese in stick form according to the embodiments of the present invention uses cream cheese to give the product a fine mouthfeel and a masticatory taste, and the emulsifying ability of the emulsifying salt is not so stringent. However, the high moisture content and low protein content result in a softer product quality and poor moldability. In contrast, semi-hard cheese (preferably semi-hard cheese prepared by an enzymatic process) is selected to provide protein framework support for the product, and fresh soft cream cheese is selected, wherein the pH value of the cream cheese is close to the isoelectric point of casein, the texture is soft, the taste is fine and smooth, the sour and sweet taste is moderate, and the taste is similar to that of ice cream.
Furthermore, according to the invention, through the matching of the stabilizer and the emulsifying salt, the proper emulsifying salt is selected to emulsify the whole system into a uniform and fine liquid state, then the system of the product is thickened through the locust bean gum and then is formed and gelled through the synergistic effect of the carrageenan and the gelatin, so that the product system is solidified and has a smooth tissue state, and then the tricalcium phosphate is added to increase the hardness of the product system, so that the product is formed and has a stable system, and the phenomenon of rod falling does not occur in the quality guarantee period.
Specifically, the method comprises the following steps:
the sodium hexametaphosphate has strong calcium ion replacement capacity and can release the emulsifying property of casein in the semi-hard cheese, so that the product has a smooth and fine tissue state and is beneficial to the elasticity of the product after gelation; the trisodium phosphate can complex calcium ions, has a buffering effect on the pH value of the product, and can ensure that the pH value of the product has small fluctuation within a set range.
Carrageenin: the method has the advantages that the effects of controlling the viscosity and the melting property of the processed cheese, improving the elasticity and the hardness of the processed cheese and protecting the texture and the plastic of the processed cheese can be achieved, but the addition amount of the carrageenan is high, the grease precipitation can be increased, so that the product has the phenomenon of oil precipitation, the addition amount of the carrageenan is reduced by adding the gelatin, and the system is stabilized on the basis of product forming.
Gelatin: the gelatin can absorb water to swell and soften, absorbs 5-10 times of water, is rich in elasticity, toughness and transparency, and can be added to cooperate with the carrageenan to play a role in increasing the stability and the hardness of a product system, so that the product has high water content and low protein, can be molded and can meet the standard hardness requirement.
Locust bean gum: the locust bean gum is used for thickening, namely colloid macromolecules are not crosslinked together, so that the mobility of a water phase is reduced, the viscosity of a system is increased, the oil precipitation control effect is achieved, and meanwhile, the hardness generated by the interaction between carrageenan and gelatin can be reduced by the viscosity of the locust bean gum, so that the taste is optimal.
Interaction between three colloids: the locust bean gum has the functions of thickening, reducing the mobility of a water phase, increasing the viscosity of a system and controlling the separation of water and grease, and the carrageenan and the gelatin in a specific ratio are added, so that the product can be formed, is delicious and tasty and has a smooth tissue state. In addition, due to the fact that ultrahigh-temperature sterilization treatment is adopted subsequently, the texture of the system can be damaged, certain requirements are also met for the stabilizer, and the gelatin, the carrageenan and the locust bean gum are compounded, so that the quality and the texture of the product can be effectively protected from being damaged by heat, and the phenomena of soft texture and low elasticity of the product are avoided.
Tricalcium phosphate: the hardness of a product system can be increased, the use of the matching colloid can play a role in obviously enhancing the hardness, so that the product has stable texture in the quality guarantee period, the phenomenon of rod falling does not occur, the addition amount is too low to achieve the function of increasing the hardness, and the product is too high in addition amount and astringent.
Therefore, under the combined action of the emulsified salt, the stabilizer and the tricalcium phosphate, the hardness of the product is 240-290, the elasticity is not less than 2.5mm, the whole taste is fine and smooth, the product is rich in elasticity, the milk flavor is strong, the quality is stable, and the product does not fall off a hand-held stick.
According to the embodiment of the invention, the fat content in the cream cheese is 30-40 mass%, the protein content is not more than 5 mass%, and the moisture content is more than 55 mass%. The cream cheese is rich in high fat, has fine and smooth mouthfeel, but the prepared processed cheese has sticky and refreshing mouthfeel. Also, the protein content is low and the moisture content is high, resulting in a soft texture. In addition, the emulsifying salt, the stabilizer and the tricalcium phosphate are added according to a certain proportion, so that the product is fine and smooth in taste, rich in elasticity, strong in milk flavor, stable in quality and free of hand holding.
According to the embodiment of the invention, the semi-hard cheese has a protein content of 28-30 mass%, a fat content of 30-35 mass% and a water content of 42-46 mass%. Provides protein framework support for the product, and ensures that the product has certain hardness and formability and is rich in elasticity.
According to the embodiment of the invention, the hardness of the bar-shaped processed cheese is 240-290, and the elasticity is not lower than 2.5 mm. Therefore, the product has good taste and strong stability.
According to the embodiment of the invention, the mass ratio of sodium hexametaphosphate to trisodium phosphate is (7-9): (3-5). Therefore, the whole system can be emulsified into a uniform and fine liquid state.
According to the embodiment of the invention, the mass ratio of the gelatin to the carrageenan to the locust bean gum is (2-7): (2-5): (1-2). Therefore, the product is delicious and tasty, and the texture state is smooth.
According to an embodiment of the invention, the feedstock further comprises: saccharides, cream, milk powder, protein powder, casein and citric acid. The addition of sugar can improve the sweetness of the product and can serve the purpose of certain support structure. The addition of cream will further impart a milk flavour to the product. The protein powder and casein can increase the protein content of the system to improve the formability of the product and make the product elastic. The citric acid has pH value regulating effect, so that the pH value of the product reaches the designed pH value of 4.8-5.2, and the gel system of the product has more elasticity at the pH value.
According to an embodiment of the invention, the saccharide is selected from at least one of white granulated sugar, glucose, high fructose syrup, maltose and xylitol. According to another embodiment of the invention, the cream is selected from anhydrous creams. According to a further embodiment of the invention, the protein powder is selected from milk protein powder. Therefore, the mouthfeel and the stability of the product are further improved.
According to an embodiment of the invention, the raw materials of the processed cheese stick, based on the total mass of the processed cheese stick, comprise: 5-10 mass% cream cheese; 10 to 20 mass% of semi-hard cheese; 8-12 mass% of anhydrous cream; 8-12 mass% of white granulated sugar; 5-10 mass% of whole milk powder; 6-10 mass% of milk protein powder; 1.0 to 2.5 mass% casein; 0.7 to 0.9 mass% of sodium hexametaphosphate; 0.3 to 0.5 mass% of trisodium phosphate; 0.4 to 0.8 mass% of tricalcium phosphate; 0.2 to 0.7 mass% of gelatin; 0.2 to 0.5 mass% of carrageenan; 0.1 to 0.2 mass% of locust bean gum; 0.2 to 0.4 mass% of citric acid; and the balance water. Therefore, the bar-shaped processed cheese provided by the embodiment of the invention is fine and tasty in mouthfeel, smooth and elastic in texture state, stable in product quality in shelf life and free of bar falling.
The raw materials can also be added with materials which are conventionally used for preparing the bar-shaped processed cheese, such as preservatives, essences, spices, pigments and the like, and the raw materials can be flexibly selected according to actual conditions, and the addition amount is not strictly controlled as long as the requirements of national food standards are met.
In another aspect of the invention, another bar-shaped processed cheese is provided. According to an embodiment of the invention, the raw materials of the processed cheese stick comprise: 5-10 mass% cream cheese; 10 to 20 mass% of semi-hard cheese; 8-12 mass% of anhydrous cream; 8-12 mass% of white granulated sugar; 6-10 mass% of milk protein powder; 1.0 to 2.5 mass% casein; 0.7 to 0.9 mass% of sodium hexametaphosphate; 0.3 to 0.5 mass% of trisodium phosphate; 0.2 to 0.7 mass% of gelatin; 0.2 to 0.5 mass% of carrageenan; 0.1 to 0.2 mass% of locust bean gum; 0.2 to 0.4 mass% of citric acid; and the balance water; the hardness of the rod-shaped processed cheese is 240-290, and the elasticity is not lower than 2.5 mm; the cheese has a protein content of not more than 5% by mass and a moisture content of more than 55% by mass; the processed cheese stick is obtained by: melting the raw materials at the temperature of 85-95 ℃ so as to obtain a molten material liquid; shearing the melted feed liquid at the rotating speed of 1000-1500 rpm and the rotating speed of a scraper of 14-20 rpm for 5-10 minutes so as to obtain a shearing product; sterilizing the sheared product at 120-140 ℃ for 3-4 seconds, degassing at the pressure of-300-100 mbar, wherein the temperature of the degassed material is 80-90 ℃ so as to obtain a sterilized product; stirring the sterilization product at 75-80 ℃ and 6-12 rpm for 10-20 minutes to obtain emulsified feed liquid; and filling the emulsified liquid at 75-80 ℃, and cooling at the temperature of not higher than 10 ℃ for not less than 10 hours. Therefore, the bar-shaped processed cheese provided by the embodiment of the invention is fine and tasty in mouthfeel, smooth and elastic in texture state, stable in product quality in shelf life and free of bar falling.
Method for preparing rod-shaped processed cheese
In yet another aspect of the invention, the invention provides a method of making the bar-shaped processed cheese described above. According to an embodiment of the invention, the method comprises: the bar-shaped processed cheese is obtained by sequentially carrying out heating treatment, shearing treatment, sterilization treatment, emulsification treatment, filling treatment and cooling forming treatment on the raw materials. After the raw materials are processed by the series of steps, the obtained processed cheese is fine and tasty in taste, smooth and elastic in texture state, stable in product quality in shelf life and free of desquamation.
According to the embodiment of the invention, the heat treatment is carried out at 85-95 ℃. Thereby, the materials are fully melted.
According to the embodiment of the invention, the shearing treatment is performed for 5-10 minutes at a rotation speed of 1000-1500 rpm. Because the fat content in the raw materials is higher, the fat globules are reduced under the action of high shearing force by adopting the shearing treatment conditions, the casein structure is filled and firmed, the oil and water separation of the product in the shelf life is prevented, and the texture of the product can be changed into elasticity. If the shearing rotating speed is too low, the product has rough texture; if the rotating speed is too high, the viscosity of the product is too high, and the elasticity is reduced.
According to the embodiment of the invention, the sterilization treatment is carried out for 3-4 seconds at 120-140 ℃, then the degassing is carried out in a degassing tank at the pressure of-300-100 mbar, and the temperature of the degassed material liquid is 80-90 ℃. By adopting a steam direct-injection type sterilization treatment mode, the mixed bacteria can be effectively killed, and the loss of nutrient components is reduced. If the sterilization time is too long or the temperature is too high, the viscosity of the product is too high, and the texture is soft and inelastic.
According to the embodiment of the invention, the emulsification treatment is carried out by stirring at 75-80 ℃ and 6-12 rpm for 10-20 minutes. Thus, the system is emulsified into a uniform and fine liquid state. If the emulsification temperature is low, the time is short or the rotating speed is too low, the emulsification is insufficient, and the product is easy to harden.
According to the embodiment of the invention, the filling treatment is carried out at 75-80 ℃. At this temperature, the liquid is in a liquid flow state, which is convenient for filling into the molding material. If the filling temperature is too low, the quality and structure of the product are hard.
According to the embodiment of the present invention, the cooling molding process is performed at not higher than 10 ℃ for not less than 10 hours. Thereby, the fat is crystallized and the protein is interacted to form the solid rod-shaped processed cheese.
It will be appreciated by those skilled in the art that the features and advantages described above for the bar-shaped processed cheese are equally applicable to this method of preparation and will not be described in further detail herein.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Examples 1 to 5
In this example 1, a bar-shaped processed cheese was prepared as follows:
1. feeding: putting all the raw materials into a melting pot for melting;
2. shearing and melting: shearing the material by using a shearing pump;
3. heating for sterilization;
4. emulsification: the sterilization discharge pump sends the feed liquid to an emulsification tank, and the feed liquid is stirred and emulsified;
5. filling: hot filling is carried out at the material temperature;
6. and (3) cooling: and (3) placing the product in a storehouse with the temperature below 10 ℃ for cooling and forming, wherein the cooling time is not less than 10 h.
Table 1 raw material formulation and process parameters
Note: the cream cheese contained 38% fat, 8.6% protein and 58% moisture by mass; the semi-hard cheese contained 28 mass% of protein, 33 mass% of fat and 43 mass% of water.
TABLE 2 tack and elasticity
| Elasticity | Hardness of | |
| Example 1 | 2.6mm | 245 |
| Example 2 | 3.0mm | 272 |
| Example 3 | 3.2mm | 280 |
| Example 4 | 3.2mm | 269 |
| Example 5 | 2.9mm | 274 |
The products obtained in examples 1 to 5 were measured for tackiness and elasticity, and the results are shown in Table 2. The processed cheese prepared by the method has the hardness of over 230, the elasticity of over 2.5mm, smooth texture state within 12 months of shelf life, delicious taste, strong milk flavor and stable quality, and is not easy to hold by hands as measured by total texture analysis (TPA).
Comparative example 1
The bar-shaped processed cheese was prepared according to the method of example 1, and characterized in that the amount of gelatin added was 1.0%, the amount of carrageenan added was 0.7%, and the amount of locust bean gum added was 0.3%.
The hardness of the product is 302, and the elasticity is 2.5 mm. The results show that the colloid proportion of the carrageenan, the gelatin and the locust bean gum is increased, and the hardness of the product is increased.
Comparative example 2
The bar-shaped processed cheese was prepared according to the method of example 1, and characterized in that the amount of the gelatin added was 0.1%, the amount of the carrageenan added was 0.15%, and the amount of the locust bean gum added was 0.05%.
The hardness of the product is 210, and the elasticity is 2.0 mm. The result shows that the colloid proportion of the carrageenan, the gelatin and the locust bean gum is small, and the product has low softness and elasticity.
Comparative example 3
The bar-shaped processed cheese was prepared according to the method of example 1, and characterized in that the amount of carrageenan added was 0.9% and the amount of gelatin added was 1.3%.
The hardness of the product is 324, and the elasticity is 3.9 mm. The result shows that the colloid proportion of the carrageenan and the gelatin is improved, and the hardness of the product is improved.
Comparative example 4
The bar-shaped processed cheese was prepared according to the method of example 1, which was characterized in that the amount of carrageenan added was 0.7% and the amount of locust bean gum added was 0.03%.
The hardness of the product is 300. The result shows that the addition of the carrageenan is too much, so that the product has a hard mouthfeel, the addition of the locust bean gum is too low, the viscosity of the product is low, and the hardness of the system is increased on the whole.
Comparative example 5
A bar-shaped processed cheese was prepared according to the method of example 1, characterized in that tricalcium phosphate was added in an amount of 0.3%.
The product has hardness of 213 and elasticity of 1.7mm, and is unstable in texture and easy to drop stick when the shelf life is 9 months.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (10)
1. A rod-shaped processed cheese, which is characterized in that the raw materials comprise:
5-10 parts by weight of cream cheese;
10-20 parts by weight of semi-hard cheese;
1-1.3 parts by weight of an emulsifying salt selected from sodium hexametaphosphate and trisodium phosphate;
0.5-1.4 parts by weight of a stabilizer selected from gelatin, carrageenan and locust bean gum; and
0.4 to 0.8 parts by weight of tricalcium phosphate.
2. The processed cheese stick according to claim 1, wherein the cream cheese has a fat content of 30 to 40 mass%, a protein content of not more than 5 mass%, and a moisture content of more than 55 mass%;
optionally, the semi-hard cheese contains 28 to 30 mass% of protein, 30 to 35 mass% of fat and 42 to 46 mass% of water;
the hardness of the rod-shaped processed cheese is 240-290, and the elasticity of the rod-shaped processed cheese is not less than 2.5 mm.
3. The processed cheese stick of claim 1, wherein the mass ratio of sodium hexametaphosphate to trisodium phosphate is (7-9): (3-5);
optionally, the mass ratio of the gelatin to the carrageenan to the locust bean gum is (2-7): (2-5): (1-2).
4. The processed cheese bar of claim 1, wherein the raw materials further comprise: sugars, cream, milk powder, protein powder, casein and citric acid;
optionally, the saccharide is selected from at least one of white sugar, glucose, high fructose syrup, maltose, and xylitol;
optionally, the cream is selected from anhydrous creams;
optionally, the protein powder is selected from milk protein powder.
5. The processed cheese stick of claim 1, wherein the raw materials of the processed cheese stick include, based on the total mass of the processed cheese stick:
5-10 mass% cream cheese;
10 to 20 mass% of semi-hard cheese;
8-12 mass% of anhydrous cream;
8-12 mass% of white granulated sugar;
6-10 mass% of milk protein powder;
5-10 mass% of whole milk powder;
1.0 to 2.5 mass% casein;
0.7 to 0.9 mass% of sodium hexametaphosphate;
0.3 to 0.5 mass% of trisodium phosphate;
0.4 to 0.8 mass% of tricalcium phosphate;
0.2 to 0.7 mass% of gelatin;
0.2 to 0.5 mass% of carrageenan;
0.1 to 0.2 mass% of locust bean gum;
0.2 to 0.4 mass% of citric acid; and
the balance of water.
6. A method of preparing a processed cheese stick according to any of claims 1 to 5, comprising:
and sequentially carrying out heating treatment, shearing treatment, sterilization treatment, emulsification treatment, filling treatment and cooling forming treatment on the raw materials so as to obtain the bar-shaped processed cheese.
7. The method according to claim 6, wherein the heat treatment is carried out at 85 to 95 ℃.
8. The method according to claim 6, wherein the shearing treatment is carried out at a rotation speed of 1000 to 1500rpm for 5 to 10 minutes;
optionally, the sterilization treatment is carried out at 120-140 ℃ for 3-4 seconds, then degassing is carried out in a degassing tank at the pressure of-300 to-100 mbar, and the temperature of the degassed feed liquid is 80-90 ℃;
optionally, the emulsification treatment is carried out by stirring at 75-80 ℃ and 6-12 rpm for 10-20 minutes.
9. The method according to claim 6, wherein the filling process is carried out at 75-80 ℃;
optionally, the cooling shaping treatment is carried out at not higher than 10 ℃ for not less than 10 hours.
10. A rod-shaped processed cheese, which is characterized in that the raw materials comprise: 5-10 mass% cream cheese; 10 to 20 mass% of semi-hard cheese; 8-12 mass% of anhydrous cream; 8-12 mass% of white granulated sugar; 5-10 mass% of whole milk powder; 6-10 mass% of milk protein powder; 1.0 to 2.5 mass% casein; 0.7 to 0.9 mass% of sodium hexametaphosphate; 0.3 to 0.5 mass% of trisodium phosphate; 0.4 to 0.8 mass% of tricalcium phosphate; 0.2 to 0.7 mass% of gelatin; 0.2 to 0.5 mass% of carrageenan; 0.1 to 0.2 mass% of locust bean gum; 0.2 to 0.4 mass% of citric acid; and the balance water;
the hardness of the rod-shaped processed cheese is 240-290, and the elasticity is not lower than 2.5 mm;
the cheese has a protein content of not more than 5% by mass and a moisture content of more than 55% by mass;
the processed cheese stick is obtained by:
melting the raw materials at the temperature of 85-95 ℃ so as to obtain a molten material liquid;
shearing the melted feed liquid at the rotating speed of 1000-1500 rpm and the rotating speed of a scraper of 14-20 rpm for 5-10 minutes so as to obtain a shearing product;
sterilizing the sheared product at 120-140 ℃ for 3-4 seconds, degassing at the pressure of-300-100 mbar, wherein the temperature of the degassed material is 80-90 ℃ so as to obtain a sterilized product;
stirring the sterilization product at 75-80 ℃ and 6-12 rpm for 10-20 minutes to obtain emulsified feed liquid;
and filling the emulsified liquid at 75-80 ℃, and cooling at the temperature of not higher than 10 ℃ for not less than 10 hours.
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