CN112806439A - Normal-temperature cheese and preparation method thereof - Google Patents
Normal-temperature cheese and preparation method thereof Download PDFInfo
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- CN112806439A CN112806439A CN201911122509.2A CN201911122509A CN112806439A CN 112806439 A CN112806439 A CN 112806439A CN 201911122509 A CN201911122509 A CN 201911122509A CN 112806439 A CN112806439 A CN 112806439A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 181
- 238000002360 preparation method Methods 0.000 title claims abstract description 67
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 40
- 241000209140 Triticum Species 0.000 claims abstract description 39
- 235000021307 Triticum Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 22
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims description 40
- 150000003839 salts Chemical class 0.000 claims description 35
- 239000000047 product Substances 0.000 claims description 34
- 235000014121 butter Nutrition 0.000 claims description 22
- 235000021552 granulated sugar Nutrition 0.000 claims description 22
- 150000003904 phospholipids Chemical class 0.000 claims description 22
- 229920001592 potato starch Polymers 0.000 claims description 21
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 20
- 239000001509 sodium citrate Substances 0.000 claims description 18
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 18
- 238000004945 emulsification Methods 0.000 claims description 17
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- 239000000945 filler Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 12
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 12
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 11
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 11
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- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 6
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 4
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- 238000004519 manufacturing process Methods 0.000 claims description 4
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- 239000008120 corn starch Substances 0.000 claims description 3
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- 229940029339 inulin Drugs 0.000 claims description 3
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 3
- 229920000157 polyfructose Polymers 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 3
- 235000011009 potassium phosphates Nutrition 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 235000011008 sodium phosphates Nutrition 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 6
- 235000014059 processed cheese Nutrition 0.000 description 25
- 239000006071 cream Substances 0.000 description 18
- 235000019640 taste Nutrition 0.000 description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 15
- 238000004806 packaging method and process Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 9
- 235000019832 sodium triphosphate Nutrition 0.000 description 9
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 230000008961 swelling Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 238000009740 moulding (composite fabrication) Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 239000002535 acidifier Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The application provides normal-temperature cheese and a preparation method thereof. The preparation raw materials of the normal temperature cheese comprise natural cheese, low gluten wheat flour, starch and a leavening agent. The raw materials enable the preparation period of the normal-temperature cheese to be short and the preparation cost to be low. Meanwhile, the special formula of the preparation raw materials can realize the effect of quickly reducing the moisture content in the cheese only through a general drying process, and can improve the food texture of the normal-temperature cheese so as to improve the mouthfeel. In addition, the addition of the leavening agent enables the normal-temperature cheese prepared by the method to have very crisp mouthfeel. On the basis, the normal-temperature cheese has the advantages of normal-temperature storage, short preparation period, low cost, crisp mouthfeel and the like.
Description
Technical Field
The invention relates to the field of foods, and particularly relates to normal-temperature cheese and a preparation method thereof.
Background
The cheese comprises natural cheese and processed cheese, wherein the processed cheese takes the natural cheese as a raw material, and has softer, more diversified and more acceptable taste after processing and blending, so the processed cheese is the mainstream product in the retail market of the cheese in China. The main processed cheese varieties comprise small cheese, cheese granules, cheese slices, cup cheese, bar cheese and the like, but the cheeses in the market are refrigerated at the temperature of 2-8 ℃, and the refrigeration process not only increases the storage and transportation cost and limits the sales places, but also limits the eating scenes and the portability of the cheeses.
The technology of normal-temperature cheese is researched at home and abroad, and the existing methods for preparing the normal-temperature cheese are divided into two types: one is a method of high temperature sterilization and the other is a method by controlling water activity. The high-temperature sterilization method has great damage to the sense and the texture of the product, so that the commercial production is difficult to realize, and the feasibility of realizing the normal-temperature preservation of the processed cheese food is higher by reducing the water content to control the water activity.
CN107950673A provides a preparation method of crisp processed cheese, which comprises the steps of taking primary cheese, milk powder, cream, whey protein powder, dextrin and the like as raw materials, adding a swelling agent, fermenting and swelling at 37-42 ℃ for 30-50 minutes, and drying at 65-80 ℃ for 3.5-4.5 hours to obtain a target product.
CN104430918B provides a preparation method of normal temperature processed cheese, which comprises the following steps: the cheese and other raw materials are sequentially subjected to mixing, emulsifying, refrigerating, freezing, beating, freezing and forming, and then subjected to freeze drying, normal-temperature drying and other steps. The processed cheese has low water content and crisp taste, and can be stored at room temperature.
CN109042895A also provides a method for preparing processed cheese at normal temperature, which comprises: the instant cheese product is obtained by mixing, emulsifying, refrigerating and molding the cheese and other raw materials, and then carrying out vacuum freeze drying and other steps. The product has good taste, contains active probiotic, and can be stored at room temperature;
although the moisture content of the processed cheese can be reduced by the three methods through drying or vacuum freezing, and the product has good taste, the process consumes a long time, and particularly, the cheese food produced by adopting the freeze drying technology has high production cost, so that the industrial popularization is not facilitated.
In addition, cheese is a food which is easily softened and deformed by heating, has a very hard texture and mouthfeel after drying, has a poor texture, and undergoes a severe maillard reaction (browning). Although the existing method can change the shape of the processed cheese food and partially improve the taste and color, the existing method still has the problems of slightly poor texture and taste and deep color.
In view of the above problems, there is a need for a new room temperature cheese food product and a method for making the same.
Disclosure of Invention
The invention mainly aims to provide normal-temperature cheese and a preparation method thereof, and aims to solve the problems of long preparation period, high cost, poor mouthfeel and deep color of the conventional normal-temperature cheese preparation method.
In order to achieve the above objects, according to one aspect of the present invention, there is provided an ambient cheese prepared by using natural cheese, low gluten wheat flour, starch and a leavening agent.
Further, the preparation raw materials of the normal-temperature cheese comprise, by weight, 30-65 parts of natural cheese, 5-25 parts of low-gluten wheat flour, 5-25 parts of starch and 0.1-1 part of a swelling agent; preferably, the preparation raw materials of the normal-temperature cheese comprise, by weight, 30-65 parts of natural cheese, 10-20 parts of low-gluten wheat flour, 10-20 parts of starch and 0.3-0.5 part of leavening agent.
Further, the raw materials for preparing the normal-temperature cheese also comprise a filler, wherein the filler is selected from one or more of the group consisting of white granulated sugar, butter, prebiotics, emulsifying salt, leavening agent and phospholipid; preferably, the filler comprises, in parts by weight: (3-18) white granulated sugar, (2-15) butter, (2-8) prebiotics, (0.2-2.5) emulsifying salt, (0.1-1) leavening agent and (0.1-0.8) phospholipid.
Furthermore, the wet gluten quality of the low gluten wheat flour is 18-22%; the starch is selected from one or more of corn starch, potato starch and wheat starch, preferably potato starch.
Further, the emulsifying salt is one or more selected from the group consisting of sodium citrate, potassium citrate, sodium phosphate and potassium phosphate, preferably a mixture of sodium citrate and sodium polyphosphate, and the weight ratio of the sodium citrate to the sodium polyphosphate is (50-85): (15-50); the leavening agent is selected from sodium bicarbonate and/or ammonium bicarbonate; the prebiotics are one or more selected from the group consisting of galacto-oligosaccharide, fructo-oligosaccharide, inulin, polyfructose and isomalto-oligosaccharide.
Another aspect of the present application further provides a method for preparing the normal-temperature cheese, including: performing compression molding treatment on natural cheese, low-gluten wheat flour, starch, a leavening agent and optional filler to obtain a semi-finished product; and baking, curing and drying the semi-finished product to obtain the normal-temperature cheese.
Further, the temperature of the baking and curing step is 150-210 ℃, and the baking time is 5-12 min.
Further, the temperature of the drying step is 80-150 ℃, and the drying time is 1-3.5 h.
Further, the filler comprises white granulated sugar, butter, prebiotics, emulsifying salt and phospholipid; before the compression molding process, the preparation method further comprises the following steps: mixing natural cheese with white granulated sugar, prebiotics, butter and phospholipid, and preheating to a predetermined temperature to obtain a first mixture; carrying out emulsification reaction on the first mixture emulsifying salt and cooling to obtain an emulsified product; and (3) performing compression molding on the emulsified product, the low-gluten wheat flour, the starch and the leavening agent.
Further, the preset temperature is 60-70 ℃; the temperature of the emulsification reaction is 70-90 ℃, and the emulsification time is 5-10 min; the target temperature of the cooling step is 10-40 ℃.
By applying the technical scheme of the invention, the raw materials enable the preparation period of the normal-temperature cheese to be shorter and the preparation cost to be lower. Meanwhile, the special formula of the preparation raw materials can realize the effect of quickly reducing the moisture content in the cheese only through a general drying process, improve the food texture of the normal-temperature cheese and further improve the mouthfeel. In addition, the addition of the leavening agent enables the normal-temperature cheese prepared by the method to have very crisp mouthfeel. On the basis, the normal-temperature cheese has the advantages of normal-temperature storage, short preparation period, low cost, crisp mouthfeel and the like.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
As described in the background art, the existing preparation method of the normal-temperature cheese has the problems of long preparation period, high cost, poor mouthfeel and deep color. In order to solve the technical problem, the application provides the normal-temperature cheese, and the preparation raw materials of the normal-temperature cheese comprise natural cheese, low-gluten wheat flour, starch and a leavening agent.
The raw materials enable the preparation period of the normal-temperature cheese to be shorter and the preparation cost to be lower. Meanwhile, the special formula of the preparation raw materials can realize the effect of quickly reducing the moisture content in the cheese only through a general drying process, improve the food texture of the normal-temperature cheese and further improve the mouthfeel. In addition, the addition of the leavening agent enables the normal-temperature cheese prepared by the method to have very crisp mouthfeel. On the basis, the normal-temperature cheese has the advantages of normal-temperature storage, short preparation period, low cost, crisp mouthfeel and the like.
In order to improve the mouthfeel of the normal-temperature cheese and facilitate forming, in a preferred embodiment, the preparation raw materials of the normal-temperature cheese comprise, by weight, 30-65 parts of natural cheese, 5-25 parts of low-gluten wheat flour, 5-25 parts of starch and 0.1-1 part of leavening agent. More preferably, the preparation raw materials of the normal-temperature cheese comprise, by weight, 30-65 parts of natural cheese, 10-20 parts of low-gluten wheat flour, 10-20 parts of starch and 0.3-0.5 part of leavening agent.
To further enhance the mouthfeel of the ambient cheese, in a preferred embodiment, the ambient cheese is prepared from a starting material that further comprises a filler including, but not limited to, one or more of the group consisting of white granulated sugar, butter, prebiotics, emulsifying salts, leavening agents, and phospholipids.
In order to fully exert the synergistic effect of the fillers, more preferably, when the fillers are white granulated sugar, butter, prebiotics, emulsifying salt, leavening agent and phospholipid, the fillers comprise the following components in parts by weight: (3-18) white granulated sugar, (2-15) butter, (2-8) prebiotics, (0.2-2.5) emulsifying salt, (0.1-1) leavening agent and (0.1-0.8) phospholipid.
In order to make the normal temperature cheese have different tastes, the preparation raw materials can also comprise additives such as essence and/or spice, acidifier and the like.
In a preferred embodiment, the wet gluten content of the low gluten wheat flour is between 18% and 22%. Compared with other low-gluten wheat flour, the low-gluten wheat flour is beneficial to further improving the bulkiness of the normal-temperature cheese, so that the texture and the mouthfeel of the normal-temperature cheese are further improved.
The added starch and the low-gluten wheat flour can improve the texture, the mouthfeel and the color of the cheese food. In a preferred embodiment, the starch includes, but is not limited to, one or more of corn starch, potato starch, and wheat starch, preferably potato starch. Compared with other starches, the potato starch has outstanding performance when being matched with the low-gluten wheat flour, and has no gel and aging phenomena under normal process flow and parameters, so that the potato starch is selected to be beneficial to further reducing the browning risk of the cheese at normal temperature.
In the preparation process of the normal-temperature cheese, the emulsifying salt, the leavening agent and the prebiotics can be selected from the types commonly used in the field. In a preferred embodiment, the emulsifying salt includes but is not limited to one or more of the group consisting of sodium citrate, potassium citrate, sodium phosphate, potassium phosphate, more preferably a mixture of sodium citrate and sodium polyphosphate, and the weight ratio of sodium citrate to sodium polyphosphate is (50-85): (15-50). In a preferred embodiment, the leavening agent includes, but is not limited to, sodium bicarbonate and/or ammonium bicarbonate. In a preferred embodiment, the prebiotic comprises, but is not limited to, one or more of the group consisting of galacto-oligosaccharide, fructo-oligosaccharide, inulin, polyfructose and isomalto-oligosaccharide.
Natural cheese includes hard cheese or semi-hard cheese. Preferably, the natural cheese is one or more of cream cheese, cheddar cheese, dada cheese, parmesan cheese, camembert cheese; more preferably, the natural cheese comprises cream cheese, and the weight percentage of the cream cheese is 25-90 wt%.
Another aspect of the present application further provides a method for preparing the normal-temperature cheese, including: performing compression molding treatment on natural cheese, low-gluten wheat flour, starch, a leavening agent and optional filler to obtain a semi-finished product; and baking, curing and drying the semi-finished product to obtain the normal-temperature cheese.
The preparation process only needs to be subjected to the processes of compression molding, baking, curing and drying, so that the preparation period of the whole preparation process is short and the preparation cost is low. Meanwhile, the special formula of the preparation raw materials can realize the effect of quickly reducing the moisture content in the cheese only through a general drying process, improve the food texture of the normal-temperature cheese and further improve the mouthfeel. In addition, the addition of the leavening agent enables the normal-temperature cheese prepared by the method to have very crisp mouthfeel. On the basis, the preparation method of the normal-temperature cheese has the advantages of short preparation period, low cost, crisp product taste, capability of being stored at normal temperature and the like.
The semi-finished product obtained in the above-mentioned press-forming step may be in any shape or weight. Preferably, the weight of the semi-finished product obtained in the step of press forming is 1.5-3.5 g.
In a preferred embodiment, the temperature of the baking and curing step is 150-210 ℃, and the baking time is 5-12 min. Compared with other baking temperatures and baking times, the baking temperature and the baking time can ensure that the normal-temperature cheese is cooked, and are beneficial to reducing the loss of specific nutrient components.
In a preferred embodiment, the temperature of the drying step is 80-150 ℃, and the drying time is 1-3.5 h. The temperature and time of drying include, but are not limited to, the above-mentioned time, and limiting it to the above-mentioned range facilitates improving the drying efficiency, while also facilitating good control of the moisture content in the ambient cheese (preferably, moisture content < 5 wt%).
To further enhance the mouthfeel of the ambient cheese, in a preferred embodiment, the filling comprises white granulated sugar, butter, prebiotics, emulsifying salts and phospholipids; before the compression molding process, the preparation method further comprises the following steps: mixing natural cheese with white granulated sugar, prebiotics, butter and phospholipid, and preheating to a predetermined temperature to obtain a first mixture; carrying out emulsification reaction on the first mixture emulsifying salt and cooling to obtain an emulsified product; and (3) performing compression molding on the emulsified product, the low-gluten wheat flour, the starch and the leavening agent. More preferably, the predetermined temperature is 60-70 ℃; the temperature of the emulsification reaction is 70-90 ℃, and the emulsification time is 5-10 min; the target temperature of the cooling step is 10-40 ℃. The adoption of a specific pretreatment process is beneficial to mixing the fillers with the low-gluten wheat flour, the starch, the natural cheese and the leavening agent more uniformly, and the prepared normal-temperature cheese product has better taste.
In the process of preparing the normal-temperature cheese, in order to enrich the taste of the normal-temperature cheese product, essence and/or spice and an acidifier can be further added into the filler for preparing the normal-temperature cheese to add special flavor. And is not particularly limited herein.
The present application is described in further detail below with reference to specific examples, which should not be construed as limiting the scope of the invention as claimed.
Example 1
The preparation method of the cheddar cheese-flavored processed cheese food comprises the following steps:
1. the preparation raw materials comprise:
40 parts of natural cheese, 17 parts of low-gluten wheat flour, 18 parts of potato starch, 14 parts of white granulated sugar, 4.5 parts of butter, 5 parts of fructo-oligosaccharide, 0.9 part of emulsifying salt, 0.3 part of leavening agent and 0.3 part of phospholipid; the cheese comprises natural cheese, emulsifying salt, leavening agent and leavening agent, wherein the natural cheese comprises 55 wt% and 45 wt% of cheddar cheese and single cream cheese, the emulsifying salt comprises 70 wt% and 30 wt% of sodium citrate and sodium tripolyphosphate, the leavening agent comprises 50 wt% and 50 wt% of ammonium bicarbonate.
2. The preparation method comprises the following steps:
(1) cheese emulsification: mincing Cheddar cheese and cream cheese, and adding white sugar, fructo-oligosaccharide, butter and phospholipid; preheating to 70 deg.C, adding emulsifying salt, emulsifying at 85 deg.C for 8min, and cooling to 30 deg.C;
(2) mixing: adding low-gluten wheat flour, potato starch and a swelling agent into the material obtained in the step (1), and mixing to obtain uniform cheese dough;
(3) molding: pressing and molding the cheese dough by using a molding machine, wherein the weight of a molded product is 2 g;
(4) baking and curing: baking and curing at 200 deg.C for 10 min;
(5) and (3) drying: baking at 120 deg.C for 1.5 h;
(6) cooling and packaging: cooling to room temperature, and packaging with nitrogen.
Example 2
The preparation method of the processed cheese food with the Swiss cheese flavor comprises the following steps:
1. the preparation raw materials comprise:
45 parts of natural cheese, 15 parts of low-gluten wheat flour, 16.9 parts of potato starch, 14 parts of white granulated sugar, 3.5 parts of butter, 4.2 parts of fructo-oligosaccharide, 0.8 part of emulsifying salt, 0.35 part of leavening agent and 0.25 part of phospholipid; wherein the natural cheese is Swiss cheese and cream cheese, the weight ratio of the Swiss cheese to the cream cheese is 60 wt% and 40 wt%, the emulsifying salt is sodium citrate and sodium tripolyphosphate, the weight ratio of the sodium citrate to the sodium tripolyphosphate is 75 wt% and 25 wt%, the leavening agent is sodium bicarbonate and ammonium bicarbonate, and the weight percentage content of the sodium bicarbonate to the ammonium bicarbonate is 40 wt% and 60 wt%, respectively.
2. The preparation method comprises the following steps:
(1) cheese emulsification: mincing Swiss cheese and cream cheese, and adding white granulated sugar, fructo-oligosaccharide, butter and phospholipid; preheating to 70 deg.C, adding emulsifying salt, emulsifying at 85 deg.C for 8min, and cooling to 30 deg.C;
(2) mixing: adding low-gluten wheat flour, potato starch and a swelling agent into the material obtained in the step (1), and mixing to obtain uniform cheese dough;
(3) molding: pressing and molding the cheese dough by using a molding machine, wherein the weight of a molded product is 2 g;
(4) curing: baking and curing at 190 ℃ for 15 min;
(5) and (3) drying: baking at 90 deg.C for 2 h;
(6) cooling and packaging: cooling to room temperature, and packaging with nitrogen.
Example 3
The preparation method of the processed cheese food with the Irish cheese flavor comprises the following steps:
1. the preparation raw materials comprise:
44.5 parts of natural cheese, 16 parts of low-gluten wheat flour, 16.5 parts of potato starch, 14 parts of white granulated sugar, 2.8 parts of butter, 4.8 parts of fructo-oligosaccharide, 0.8 part of emulsifying salt, 0.4 part of leavening agent and 0.2 part of phospholipid;
wherein the natural cheese is Ireland cheese and cream cheese, and the weight percentage of the Ireland cheese and the weight percentage of the cream cheese are 65 wt% and 35 wt% respectively; the emulsifying salt is sodium citrate and sodium tripolyphosphate, and the weight percentage of the sodium citrate and the sodium tripolyphosphate is respectively 70 wt% and 30 wt%; the leavening agent is sodium bicarbonate and ammonium bicarbonate, and the weight percentage of the sodium bicarbonate and the ammonium bicarbonate is respectively 40 wt% and 60 wt%.
2. The preparation method comprises the following steps:
(1) cheese emulsification: mincing Ireland cheese and cream cheese, and adding white granulated sugar, fructo-oligosaccharide, butter and phospholipid; preheating to 70 deg.C, adding emulsifying salt, emulsifying at 90 deg.C for 5min, and cooling to 30 deg.C;
(2) mixing: adding low-gluten wheat flour, potato starch and a swelling agent into the material obtained in the step (1), and mixing to obtain uniform cheese dough;
(3) molding: pressing and molding the cheese dough by using a molding machine, wherein the weight of a molded product is 2 g;
(4) curing: baking and curing at 200 deg.C for 12 min;
(5) and (3) drying: baking at 90 deg.C for 2 h;
(6) cooling and packaging: cooling to room temperature, and packaging with nitrogen.
Example 4
The preparation method of the processed cheese food with the cream cheese flavor comprises the following steps:
1. the preparation raw materials comprise:
42 parts of natural cheese, 20 parts of low-gluten wheat flour, 14.9 parts of potato starch, 15 parts of white granulated sugar, 3 parts of butter, 4 parts of fructo-oligosaccharide, 0.4 part of emulsifying salt, 0.3 part of leavening agent and 0.4 part of phospholipid; the cheese comprises natural cheese, emulsifying salt, leavening agent and leavening agent, wherein the natural cheese comprises cream cheese and Cheddar cheese, the weight percentage of the cream cheese and the Cheddar cheese is 85 wt% and 15 wt% respectively, the emulsifying salt comprises sodium citrate and sodium tripolyphosphate, the weight percentage of the sodium citrate and the sodium tripolyphosphate is 70 wt% and 30 wt% respectively, the leavening agent comprises sodium bicarbonate and ammonium bicarbonate, and the weight percentage of the sodium bicarbonate and the ammonium bicarbonate is 50 wt% and 50 wt% respectively.
2. The preparation method comprises the following steps:
(1) cheese emulsification: mincing cream cheese, and adding white granulated sugar, fructo-oligosaccharide, butter and phospholipid; preheating to 70 deg.C, adding emulsifying salt, emulsifying at 80 deg.C for 8min, and cooling to 30 deg.C;
(2) mixing: adding low-gluten wheat flour, potato starch and a swelling agent into the material obtained in the step (1), and mixing to obtain uniform cheese dough;
(3) molding: pressing and molding the cheese dough by using a molding machine, wherein the weight of a molded product is 2 g;
(4) curing: baking and curing at 210 deg.C for 10 min;
(5) and (3) drying: baking at 150 deg.C for 1 h;
(6) cooling and packaging: cooling to room temperature, and packaging by filling nitrogen;
example 5
A processed cheese food product was prepared according to the method of example 1, except that: 45 parts of natural cheese, 5 parts of low-gluten wheat flour, 25 parts of potato starch and 1 part of leavening agent.
Example 6
A processed cheese food product was prepared according to the method of example 1, except that: 45 parts of natural cheese, 25 parts of low-gluten wheat flour, 10 parts of potato starch, 8.5 parts of white granulated sugar, 4.5 parts of butter, 5 parts of fructo-oligosaccharide, 0.9 part of emulsifying salt, 0.8 part of leavening agent and 0.3 part of phospholipid.
Example 7
The processed cheese was the same as in example 1, except that: the temperature of the emulsification process is 60 ℃, and the emulsification time is 15 min.
Example 8
The processed cheese was the same as in example 1, except that: the baking and curing temperature is 120 ℃, and the time is 15 min.
Example 9
A processed cheese food product was prepared according to the method of example 1, except that: the raw materials for preparation are only 60 parts by weight of natural cheese, 19 parts by weight of low gluten wheat flour, 20 parts by weight of potato starch and 1 part by weight of leavening agent (sodium bicarbonate and ammonium bicarbonate with the weight ratio of 1: 1).
Comparative example 1
A processed cheese food was prepared according to the method of example 1, except that no leavening agent was added;
the obtained product has hard mouthfeel and poor crispness;
comparative example 2
A processed cheese food was prepared according to the method of example 1, except that the wheat flour was plain flour;
the obtained product has poor taste and poor crispness;
comparative example 3
A processed cheese food product was prepared according to the method of example 1, except that 35 parts by weight of low gluten wheat flour, 0 parts by weight of potato starch;
the obtained product has poor taste and poor crispness;
comparative example 4
A processed cheese food product was prepared according to the method of example 1, except that 0 parts by weight of low gluten wheat flour, 35 parts by weight of potato starch;
the obtained product has poor taste and poor crispness;
comparative example 5
A processed cheese food was prepared according to the method of example 1 except that a one-step baking method was employed, baking and aging at 200 ℃ for 30 min;
the obtained product is seriously brown and burnt;
comparative example 6
The ingredients comprise the following components:
40 parts of natural cheese, 28 parts of desalted whey powder, 22.5 parts of full-cream milk powder, 4.65 parts of trehalose, 2.5 parts of galacto-oligosaccharide, 2 parts of emulsifying salt and 0.35 part of lactic acid;
wherein the natural cheese is cream cheese and Cheddar cheese, and the proportion of the cream cheese to the Cheddar cheese is 70 wt% and 30 wt%;
wherein the emulsifying salt is sodium citrate and sodium tripolyphosphate, and the proportion of the sodium citrate to the sodium tripolyphosphate is 70 wt% and 30 wt%.
2. The preparation method comprises the following steps:
(1) pretreatment of raw materials: removing the external package of the natural cheese;
(2) crushing: cutting and crushing large natural cheese;
(3) preparing materials: mixing all the raw and auxiliary materials such as crushed natural cheese, whole milk powder, desalted whey powder, emulsifying salt, acidifier and the like, adding 45 parts by weight of ingredient water, and controlling the dry matter content to be 55 wt%;
(4) pre-melting: preheating the cheese slurry at 70 ℃, and stirring for 5 min;
(5) emulsification: stirring at 85 deg.C and rotation speed of 2000r/min for 10 min;
(6) standardization and cooling: adding 178 parts by weight of ingredient water, wherein the weight percentage of the emulsified material is 24 percent of dry matter, and cooling the emulsified material to 10 ℃;
(7) freezing and forming: pouring into a mold, freezing and molding at-35 deg.C for 5 h;
(8) vacuum freeze drying: putting the formed cheese into a vacuum freeze drying bin for freeze drying to remove water; the temperature of the sublimation stage is controlled between minus 10 ℃ and minus 35 ℃, the vacuum degree is less than 130Pa, and the drying time is 4 hours; the temperature is raised to 40 ℃ in the desorption drying stage, the temperature is maintained for 14 hours, and the vacuum degree is less than 130 Pa; obtaining 1000 parts by weight of instant cheese;
(9) filling nitrogen for packaging; and (5) discharging, and then filling nitrogen for packaging.
And (3) performance testing:
(1) and (5) testing mouthfeel.
The test examples provide sensory score evaluations for examples 1 to 9 and comparative examples 1 to 6, and the specific standards and evaluation results are as follows:
please 50 sensory persons taste the cheese samples and rate them according to the percent: 90-100 is good, 70-80 is good, 50-60 is common, 30-40 is poor, 10-20 is poor, the scores are accumulated to obtain the comprehensive score, and the sensory scoring standard is shown in table 1. The evaluation results are shown in Table 2.
TABLE 1
TABLE 2
As can be seen from Table 2, the products of examples 1 to 4 have good taste and crisp mouthfeel, and the comprehensive score of sensory evaluation is more than 90 points; the proportion of the low gluten wheat flour to the starch, the addition amount of the leavening agent and the emulsification effect of the natural cheese can influence the sense of the product, particularly the tissue state and the taste, the comprehensive sense effects of the products of examples 5, 6 and 7 are respectively 88.6 minutes, 85.4 minutes and 84.2 minutes, and are all different from the comprehensive score of 94.2 in example 1; the baking and curing temperature is crucial, and the lower curing temperature is adopted in the embodiment 8, so that the comprehensive score is 83.9 points, and the implementation effect is poorer than that of the embodiment 1; too high cheese dosage and no white granulated sugar to adjust the taste also affect the implementation effect, the comprehensive score of example 9 is 87.1 points, and the implementation effect is inferior to that of example 1. Comparative examples 1 to 4 have hard mouthfeel, poor crispness and low comprehensive sensory score which is lower than 85 points, and comparative example 5 adopts a one-time drying method, so that cheese has serious brown stain, poor color and luster and mouthfeel and lowest score; comparative example 6 is a freeze-dried method, and the sensory indexes and the comprehensive score are high, and the scores of examples 1 to 4 are closer to those of comparative example 6.
(2) And (5) testing the cost.
The preparation time and production cost of example 1 were compared with those of comparative example 6, as shown in table 3. The total preparation time of example 1 was 4.4h, whereas the method using vacuum freeze-drying required 24.4h as in comparative example 6. The preparation cost of example 1 is 5 yuan/kg, which is far lower than the preparation cost of example 6, namely 110 yuan/kg.
TABLE 3
| Item | Example 1 | Comparative example 6 |
| Time of preparation and shaping of the Wet Material sample h | 1.4 | 6.4 |
| Drying time, h | 3 | 18 |
| Total time of product preparation, h | 4.4 | 24.4 |
| Raw material cost, Yuan/kg | 29 | 34 |
| Preparation cost (including depreciation, energy consumption and labor) per kg | 5 | 110 |
(3) Sensory evaluation and microbial detection.
Preferably selecting the products of examples 1 to 4 and the product of comparative example 6, packaging the products by filling nitrogen into a composite film aluminum foil bag, storing the products in a normal-temperature natural environment (10-32 ℃) for 12 months, respectively sampling the samples for sensory evaluation and detection of microbial indexes (total number of bacteria, detection of mold and yeast) at the storage time of 3, 6, 9 and 12 months, wherein the total number of bacteria is GB4789.2, and the mold and the yeast are detected according to GB4789.15 according to the method of the above table 1; during the shelf period of 12 months, the product has no obvious color change and odor change, the microorganism index is stable, and the mildew phenomenon does not occur. Therefore, the product can be stored for 12 months at normal temperature under the condition of nitrogen filling.
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects: the normal-temperature cheese prepared by the method has the advantages of low cost, good taste, normal-temperature storage and the like.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The normal-temperature cheese is characterized in that the preparation raw materials of the normal-temperature cheese comprise natural cheese, low-gluten wheat flour, starch and a leavening agent.
2. An ambient-temperature cheese according to claim 1, wherein the raw materials for preparing the ambient-temperature cheese comprise, by weight, 30 to 65 parts of the natural cheese, 5 to 25 parts of the low-gluten wheat flour, 5 to 25 parts of the starch and 0.1 to 1 part of the leavening agent;
preferably, the preparation raw materials of the normal-temperature cheese comprise, by weight, 30-65 parts of the natural cheese, 10-20 parts of the low-gluten wheat flour, 10-20 parts of the starch and 0.3-0.5 part of the leavening agent.
3. An ambient cheese according to claim 1 or 2, wherein the raw materials for the preparation of the ambient cheese further comprise a filler selected from one or more of the group consisting of white granulated sugar, butter, prebiotics, emulsifying salts, leavening agents and phospholipids;
preferably, the filler comprises, in parts by weight: (3-18) white granulated sugar, (2-15) butter, (2-8) prebiotics, (0.2-2.5) emulsifying salt, (0.1-1) leavening agent and (0.1-0.8) phospholipid.
4. An ambient cheese according to any of claims 1 to 3, characterized in that the wet gluten content of the low gluten wheat flour is 18-22%;
the starch is selected from one or more of corn starch, potato starch and wheat starch, preferably potato starch.
5. The normal-temperature cheese according to claim 3, wherein the emulsifying salt is one or more selected from the group consisting of sodium citrate, potassium citrate, sodium phosphate and potassium phosphate, preferably a mixture of the sodium citrate and the sodium polyphosphate, and the weight ratio of the sodium citrate to the sodium polyphosphate is (50-85): (15-50);
the leavening agent is selected from sodium bicarbonate and/or ammonium bicarbonate;
the prebiotics are one or more selected from the group consisting of galacto-oligosaccharide, fructo-oligosaccharide, inulin, polyfructose and isomalto-oligosaccharide.
6. A process for preparing an ambient cheese according to any of claims 1 to 5, characterized in that it comprises:
performing compression molding treatment on natural cheese, low-gluten wheat flour, starch, a leavening agent and optional filler to obtain a semi-finished product;
and baking, curing and drying the semi-finished product to obtain the normal-temperature cheese.
7. The preparation method of claim 6, wherein the temperature of the baking and curing step is 150-210 ℃, and the baking time is 5-12 min.
8. The preparation method according to claim 6 or 7, wherein the temperature of the drying step is 80-150 ℃ and the drying time is 1-3.5 h.
9. The method of claim 8, wherein the filler comprises white granulated sugar, butter, prebiotics, emulsifying salts, and phospholipids; before the press-molding process, the preparation method further includes:
mixing the natural cheese with the white granulated sugar, the prebiotics, the butter and the phospholipids, and preheating to a predetermined temperature to obtain a first mixture;
carrying out an emulsification reaction on the first mixture emulsified salt and cooling to obtain an emulsified product;
and carrying out the compression molding step on the emulsified product, the low gluten wheat flour, the starch and the leavening agent.
10. The method according to claim 9, wherein the predetermined temperature is 60 to 70 ℃; the temperature of the emulsification reaction is 70-90 ℃, and the emulsification time is 5-10 min; the target temperature of the cooling step is 10-40 ℃.
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