CN113396990B - Processed cheese and preparation method thereof - Google Patents
Processed cheese and preparation method thereof Download PDFInfo
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- CN113396990B CN113396990B CN202010183600.1A CN202010183600A CN113396990B CN 113396990 B CN113396990 B CN 113396990B CN 202010183600 A CN202010183600 A CN 202010183600A CN 113396990 B CN113396990 B CN 113396990B
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- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000005018 casein Substances 0.000 claims abstract description 32
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000021240 caseins Nutrition 0.000 claims abstract description 32
- 239000006071 cream Substances 0.000 claims abstract description 32
- 235000013351 cheese Nutrition 0.000 claims abstract description 29
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 17
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 13
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- 235000014103 egg white Nutrition 0.000 claims abstract description 13
- 210000000969 egg white Anatomy 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims description 20
- 239000000679 carrageenan Substances 0.000 claims description 18
- 235000010418 carrageenan Nutrition 0.000 claims description 18
- 229920001525 carrageenan Polymers 0.000 claims description 18
- 229940113118 carrageenan Drugs 0.000 claims description 18
- 230000008018 melting Effects 0.000 claims description 18
- 238000002844 melting Methods 0.000 claims description 18
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 12
- 238000004945 emulsification Methods 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000001506 calcium phosphate Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 8
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 8
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 8
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 8
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 8
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 8
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 7
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 7
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 7
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 7
- 235000019801 trisodium phosphate Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 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 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 238000005429 filling process Methods 0.000 claims 1
- 239000011148 porous material Substances 0.000 abstract description 16
- 230000014759 maintenance of location Effects 0.000 abstract description 12
- 150000003839 salts Chemical class 0.000 abstract description 12
- 239000003381 stabilizer Substances 0.000 abstract description 12
- 238000010257 thawing Methods 0.000 abstract description 9
- 102000011632 Caseins Human genes 0.000 description 31
- 108010076119 Caseins Proteins 0.000 description 31
- 238000010008 shearing Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 240000002129 Malva sylvestris Species 0.000 description 6
- 235000006770 Malva sylvestris Nutrition 0.000 description 6
- 241000195940 Bryophyta Species 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000011929 mousse Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 235000011617 hard cheese Nutrition 0.000 description 3
- 238000007790 scraping Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000001627 detrimental effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 235000001727 glucose Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000000693 micelle Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000003319 supportive effect Effects 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 108090000746 Chymosin Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229920002430 Fibre-reinforced plastic Polymers 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical group [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000011151 fibre-reinforced plastic Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 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
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
- 235000021246 κ-casein 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
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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 invention provides processed cheese and a preparation method thereof, wherein the processed cheese comprises the following components: cream cheese, casein, cream, egg white powder, emulsifying salt, stabilizer and water. The processed cheese of the invention is evenly distributed with small pores, has light and fluffy texture, good mouth thawing property, can be thawed after being chewed slightly in mouth, has strong stability and good shape retention, is not easy to collapse, and can be stored at 2-6 ℃ for at least 6 months.
Description
Technical Field
The present invention relates to the field of food. In particular, the invention relates to processed cheese and a method of making the same.
Background
The cheese is divided into natural cheese and processed cheese, wherein the processed cheese is also called as a melting cheese, and is a product obtained by taking 1 or more natural cheeses with different maturity as main raw materials, crushing the raw materials, and adding emulsifying salt, stabilizing agent and the like for melting. The main types of cheese block products in the current market are cream cheese dessert blocks or salty cheese block products, the texture of the products is hard, the products are not easy to melt after being chewed in the mouth for a long time, and the consumers are brought with a difficult-to-digest and sticky experience.
Thus, currently processed cheese and methods of making the same remain to be improved.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art to at least some extent. Therefore, the processed cheese and the preparation method thereof are provided, and the processed cheese is uniformly distributed with small pores, has light and fluffy texture, good mouth thawing property, strong stability, good shape retention and difficult collapse, can be thawed after being chewed slightly in mouth, and can be stored at 2-6 ℃ for at least 6 months.
In one aspect of the invention, the invention provides a processed cheese. According to an embodiment of the invention, the processed cheese comprises: cream cheese, casein, cream, egg white powder, emulsifying salt, stabilizer and water.
Based on the fact that the current cheese blocks are fine and firm in texture, poor in meltability and sticky in taste, the inventor tries to make a processed cheese with light and fluffy texture and taste. Therefore, the inventor chooses cream cheese as natural cheese, combines cream with egg white powder, has high whipping property at low temperature, can form uniform small pores, has fluffy and fine texture, light and soft mouthfeel, has mouthfeel similar to mousse cake, has good mouth thawing property, and can be thawed after being chewed slightly in mouth. But the high temperature fluffy texture is prone to collapse and does not provide a supportive framework for the product. In this regard, the inventors have found through intensive studies that, by adding casein to achieve the purpose of supporting the structure, and combining the emulsifying salt and the stabilizer, the texture can be well maintained, the shape retention can be improved, and the collapse phenomenon can be avoided. Therefore, the processed cheese provided by the embodiment of the invention is uniformly distributed with small pores, has light texture, fluffiness, good mouth thawing property, strong stability, good shape retention and difficult collapse, can be thawed after being chewed slightly in mouth, and can be stored at 2-6 ℃ for at least 6 months.
According to an embodiment of the present invention, the processed cheese may further have the following additional technical features:
according to an embodiment of the present invention, the processed cheese has a dry matter content of 38 to 42 mass%, an adhesion of 0.8 to 3.0g, a tackiness of 0.01 to 0.05g, and a pH of 4.9 to 5.1.
According to an embodiment of the invention, the processed cheese comprises, based on the total mass of the processed cheese: 40 to 50 mass% of cream cheese; 4 to 6 mass% of casein; 15 to 23 mass% of cream; 0.8 to 1.7 mass% of an emulsifying salt; 0.8 to 2.2 mass% of a stabilizer; 0.1 to 0.2 mass% of egg white powder; and the balance water.
According to an embodiment of the invention, the casein is selected from membrane-filtered casein.
According to an embodiment of the invention, the emulsifying salt is selected from sodium hexametaphosphate, trisodium phosphate, and tricalcium phosphate.
According to an embodiment of the invention, the stabilizer is selected from the group consisting of hydroxypropyl distarch phosphate, lamdar carrageenan, iota carrageenan and agar.
According to an embodiment of the present invention, the processed cheese further comprises a sugar selected from at least one of white granulated sugar, glucose, fructose syrup, maltose and xylitol, and an acidity regulator selected from at least one of acetic acid, tartaric acid, citric acid, sodium citrate.
According to an embodiment of the invention, the processed cheese comprises: 40 to 50 mass% of cream cheese; 6-10 mass% of white granulated sugar; 4 to 6 mass% of membrane-filtered casein; 15 to 23 mass% of cream; 0.3 to 0.7 mass% of sodium hexametaphosphate; trisodium phosphate 0.2-0.5 mass%; 0.4 to 0.7 mass% of tricalcium phosphate; 0.3 to 0.8 mass% of hydroxypropyl distarch phosphate; 0.2 to 0.6 mass% Lamdar carrageenan; 0.1 to 0.3 mass% of Iota carrageenan; 0.2 to 0.4 mass% of agar; 0.1 to 0.5 mass% of an acidity regulator; 0.1 to 0.2 mass% of egg white powder; and the balance water.
In another aspect of the invention, the invention provides a method of making the processed cheese described above. According to an embodiment of the invention, the method comprises: sequentially stirring, melting, emulsifying, filling and cooling the raw materials to obtain processed cheese; wherein the raw materials comprise cream cheese, casein, cream, egg white powder, emulsifying salt, stabilizer, water and optional sugar and acidity regulator. Therefore, a plurality of uniform small pores are distributed in the processed cheese obtained by the method disclosed by the embodiment of the invention, the processed cheese is light and fluffy in texture, good in mouth thawing property, strong in stability, good in shape retention and not easy to collapse, and can be preserved for at least 6 months at the temperature of 2-6 ℃. In addition, the method is simple and convenient to operate, short in time consumption and suitable for large-scale production.
According to the embodiment of the invention, the stirring treatment is carried out in a melting pot, the rotating speed of a scraping plate is 20-25 rpm, the rotating speed of a shearing pump is 1000-1500 rpm, and the stirring time is 5-8 minutes.
According to the embodiment of the invention, the melting treatment is carried out at a temperature of 85-95 ℃ for 5-10 minutes, the rotating speed of the shearing pump is 800-1200 rpm, and the time is 5-8 minutes.
According to an embodiment of the invention, the temperature of the emulsification treatment is 75-80 ℃ and the time is 5-15 minutes.
According to the embodiment of the invention, the temperature of the filling treatment is 75-90 ℃, and the stirring speed of the materials during filling is 100-300 rpm.
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
Embodiments of the present invention are described in detail below. The following examples are illustrative only and are not to be construed as limiting the invention.
The present invention provides processed cheese and a method for producing the same, which will be described in detail below, respectively.
Processed cheese
In one aspect of the invention, the invention provides a processed cheese. According to an embodiment of the invention, the processed cheese comprises: cream cheese, casein, cream, egg white powder, emulsifying salt, stabilizer and water.
At present, the natural cheeses commonly used for preparing the processed cheeses mainly comprise hard cheeses, semi-hard cheeses and cream cheeses, wherein the processed cheeses prepared from the hard cheeses and the semi-hard cheeses are hard and firm in texture and poor in meltability in mouth, the cream cheeses are softer in texture, the production process is acid coagulation, and the products have the mouthfeel of cream and similar whipping property. Further, in order to make the processed cheese have light and fluffy mouthfeel, the cream and egg white powder are added, and the processed cheese and the cream cheese have the characteristic of high whipping at low temperature, can form small air holes which are uniformly distributed, are fluffy and fine in texture, have light and soft mouthfeel, have mouthfeel similar to mousse cakes, have good mouth-thawing property, and can be thawed after being chewed slightly in the mouth. But the high temperature fluffy texture is prone to collapse and does not provide a supportive framework for the product. In this regard, the inventors have found through intensive studies that, by adding casein to achieve the purpose of supporting the structure, and combining the emulsifying salt and the stabilizer, the texture can be well maintained, the shape retention can be improved, and the collapse phenomenon can be avoided. Therefore, the processed cheese provided by the embodiment of the invention is uniformly distributed with small pores, has light texture, fluffiness, good mouth thawing property, strong stability, good shape retention and difficult collapse, can be thawed after being chewed slightly in mouth, and can be stored at 2-6 ℃ for at least 6 months.
According to the embodiment of the invention, the dry matter content in the processed cheese is 38-42 mass percent, the adhesion of the processed cheese is 0.8-3.0 g, the cohesiveness is 0.01-0.05 g, and the pH value is 4.9-5.1. The inventors have found that the dry matter content of processed cheese affects the texture and mouthfeel of the product, and that a number of higher levels of matter tend to result in processed cheeses that are harder, stronger, and less meltable. When the low dry matter content of 38-42 mass percent is adopted, the processed cheese can form small air holes which are uniformly distributed, has light texture, fluffiness and good mouth thawing property, and can be thawed after being chewed slightly in the mouth. The inventors found that the processed cheese has a light and fluffy texture and good meltability when the processed cheese has an adhesion of 0.8 to 3.0g, a tackiness of 0.01 to 0.05g and a pH of 4.9 to 5.1.
It should be noted that the term "adhesion" refers to the ability of a material to adhere to the surface of another material, and the present invention uses this index to evaluate the melting time of a product in the mouth, the stronger the adhesion, the longer the melting time. The "gumminess" is related to the existence of elasticity, the higher the gumminess, the greater the elasticity, the longer the chewing time, and the product is not easy to melt.
According to an embodiment of the invention, the processed cheese comprises, based on the total mass of the processed cheese: 40 to 50 mass% of cream cheese; 4 to 6 mass% of casein; 15 to 23 mass% of cream; 0.8 to 1.7 mass% of an emulsifying salt; 0.8 to 2.2 mass% of a stabilizer; 0.1 to 0.2 mass% of egg white powder; and the balance water. The inventor obtains the better proportion through a large number of experiments, thereby not only forming evenly distributed small pores in processed cheese, having light texture, fluffiness, good mouth-thawing property, strong stability, good shape retention, difficult collapse phenomenon, and being capable of being stored for at least 6 months at the temperature of 2-6 ℃.
According to an embodiment of the invention, the casein is selected from membrane-filtered casein. The natural casein exists in the form of micelle in milk, about ten thousands of casein molecules form spherical casein micelle, different types of casein can be obtained through acid-driven curding, enzymatic curding and membrane separation treatment, and the different casein has different properties due to different denaturation degrees and different modes. The inventors have found that the type of casein may affect the texture of processed cheese, e.g. enzyme-coagulated casein is a casein that is rennet-acted by chymosin to cleave the peptide bond between Phe105 and Met106 of kappa-casein, reducing the stability of casein, allowing the casein to denature and aggregate, altering the structure of casein, and that the texture used in processed cheese is harder, e.g. enzyme casein has a meltability and poor meltability. The membrane filtration casein has low denaturation degree and good melting property. Cream cheese and cream have the characteristic of high whipping at low temperature, but the fluffy texture is easy to collapse at high temperature, and the architecture for supporting the product cannot be provided. The addition of the membrane filtration casein can provide protein for the system to support a framework, improve the stability and shape retention of the system, avoid collapse phenomenon and prevent the product from being hard in texture.
According to an embodiment of the invention, the emulsifying salt is selected from sodium hexametaphosphate, trisodium phosphate, and tricalcium phosphate. The sodium hexametaphosphate has strong calcium ion replacement capability, and can release the emulsifying property of casein in cream cheese, so that the product has a smooth and fine tissue state, the trisodium phosphate regulates the pH value of the product, and meanwhile, the sodium hexametaphosphate plays a role in buffering the whole emulsifying system of the product, so that the pH value of the product can be kept between 5.1 and 5.2. Tricalcium phosphate plays a key role in shaping the texture of the product, and calcium ions and casein reconstruct a calcium bridge to build a framework for the product.
According to an embodiment of the invention, the stabilizer is selected from hydroxypropyl distarch phosphate, lamdar carrageenan, iota carrageenan and agar. The Iota carrageenan and the Lamdar carrageenan can both play a role in thickening, and because of the difference of molecular structures, the Iota carrageenan can be molded, so that the space network structure of a block product is more stable, the Lamdar carrageenan does not play a role in molding the texture of the product, the Lamdar carrageenan can enable the product to present a network structure while thickening, the shape retention of the pore structure of the product after high-speed shearing is facilitated, the product is rapidly cooled to below 15 ℃, the effect of the carrageenan body is accelerated, and meanwhile, the product can maintain pores with uniform size. The hydroxypropyl distarch phosphate plays a role in thickening, so that the product is stable in texture after being beaten into a fluffy state at a low temperature and high speed, and the product is good in melting property. The agar can make the product mould, the texture of the product is not strong, the product is easy to melt in the mouth, and the phenomena of water separation and collapse can not occur in the quality guarantee period.
According to an embodiment of the present invention, the processed cheese further comprises a sugar selected from at least one of white granulated sugar, glucose, fructose syrup, maltose and xylitol, and an acidity regulator selected from at least one of acetic acid, tartaric acid, citric acid and sodium citrate. Therefore, the sweet taste is provided, the taste of the processed cheese is improved, the pH value of the product is ensured to be 4.9-5.1, and the processed cheese has good taste.
According to an embodiment of the present invention, a processed cheese includes: 40 to 50 mass% of cream cheese; 6-10 mass% of white granulated sugar; 4 to 6 mass% of membrane-filtered casein; 15 to 23 mass% of cream; 0.3 to 0.7 mass% of sodium hexametaphosphate; trisodium phosphate 0.2-0.5 mass%; 0.4 to 0.7 mass% of tricalcium phosphate; 0.3 to 0.8 mass% of hydroxypropyl distarch phosphate; 0.2 to 0.6 mass% Lamdar carrageenan; 0.1 to 0.3 mass% of Iota carrageenan; 0.2 to 0.4 mass% of agar; 0.1 to 0.5 mass% of an acidity regulator; 0.1 to 0.2 mass% of egg white powder; and the balance water. The inventor obtains the better proportion through a large number of experiments, thus, the viscosity of the product can be increased, the product has slight wiredrawing property, small pores which are uniformly distributed in the product, the product has light, fluffy and soft mouthfeel, can be melted after being chewed slightly in the mouth, has strong stability and good shape retention, is not easy to collapse, and can be stored for at least 6 months at the temperature of 2-6 ℃.
According to embodiments of the present invention, the processed cheese of the present invention may further comprise a common composition used in the art of processed cheeses, such as an acidity regulator, wherein the pH of the processed cheese is adjusted to 4.9-5.1 by adding the acidity regulator, thereby further improving the texture and mouthfeel of the product.
Method for preparing processed cheese
In another aspect of the invention, the invention provides a method of making the processed cheese described above. According to an embodiment of the invention, the method comprises: sequentially stirring, melting, emulsifying, filling and cooling the raw materials to obtain processed cheese; wherein the raw materials comprise cream cheese, casein, cream, egg white powder, emulsifying salt, stabilizer, water and optional sugar and acidity regulator. Therefore, a plurality of uniform small pores are distributed in the processed cheese obtained by the method provided by the embodiment of the invention, and the processed cheese has the advantages of light texture, fluffiness, good meltability, strong stability and good shape retention.
According to an embodiment of the invention, the method further comprises: and carrying out vacuumizing treatment on the emulsified product, and then carrying out filling treatment, wherein the vacuumizing treatment is carried out for 5-10 seconds under the pressure of-0.2 to-0.3 bar according to the embodiment of the invention. In the emulsification treatment process, gas may be carried into the feed liquid, so that small bubbles of voids are generated in the product. By vacuuming to eliminate these small bubbles. And by adopting the vacuumizing treatment condition, the air holes are not influenced in the process of eliminating the small bubbles.
According to the embodiment of the invention, the stirring treatment is carried out in a melting pot, the rotating speed of a scraping plate is 20-25 rpm, the rotating speed of a shearing pump is 1000-1500 rpm, and the stirring time is 5-8 minutes. Thereby, the materials are fully and uniformly mixed. And if the shearing rotating speed is too low, the pores formed on the surface of the product are smaller and less, and the whipping property of the feed liquid is lower.
According to an embodiment of the invention, the melting treatment is carried out at a temperature of 85-95 ℃ for 5-10 minutes, the rotation speed of the shear pump is 800-1200 rpm, and the time is 5-8 minutes. The inventors found that if the shear rate is too high, the fat globules break slightly, the product is tacky in texture, the viscosity after entry is too high resulting in a non-light mouthfeel and detrimental to uniform pore texture formation.
According to an embodiment of the present invention, the temperature of the emulsification treatment is 75 to 80 ℃ for 5 to 15 minutes. The inventor obtains the above preferred emulsification conditions through a large number of experiments, and the processed cheese obtained by emulsification under the conditions is fine and smooth and has stable texture. If the emulsification time is too long, excessive emulsification is easy to occur, separation of fat and water in processed cheese is easy to occur, fat is separated out,
according to the embodiment of the invention, the temperature of the filling treatment is 75-90 ℃, and the stirring speed of the materials during filling is 100-300 rpm. High-speed whipping is adopted to realize the fluffy state of the product.
Those skilled in the art will appreciate that the features and advantages described above with respect to processed cheese are equally applicable to the method of making processed cheese and are not described in detail herein.
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Examples 1 to 5
(1) Feeding and shearing: the raw materials are put into a melting pot, sheared and stirred (1), and simultaneously the scraping plate is stirred at the rotating speed of 20-25 rpm.
(2) Melting: and (3) heating and melting the product (2), and starting a shearing pump to conduct shearing (3).
(3) Emulsification: the rotation speed of the scraper is regulated to 14-18r, and emulsification (4) is carried out.
(4) Vacuumizing: the pressure is-0.2 to-0.3 bar, and the time is 20-30s.
(5) And (3) filling: (5) a. The invention relates to a method for producing a fibre-reinforced plastic composite
(6) And (3) online cooling: and (5) carrying out online cooling to 2-6 ℃ after filling the product.
(7) Packaging and storing: the product is stored in a warehouse at 2-6 ℃.
Table 1 process parameters
The processed cheeses obtained in examples 1 to 5 were subjected to a full texture analysis (TPA), to determine adhesion and gumminess, and to sensory evaluation. As shown in Table 2, the processed cheese has an adhesion of 3g or less, a tackiness of 0.5g or less, and can be melted by chewing slightly in the mouth, and the product has uniformly distributed pores, fluffy and stable texture, and has a shelf life of at least 6 months at 2-6deg.C without collapse. Among them, the effect of example 4 was the best.
Table 2 texture and sensory evaluation
Note that: the dry matter content is 38-42%.
Comparative example 1
Processed cheese was prepared as in example 1, except that the cream cheese was replaced with a hard cheese.
The texture of the product is harder, the cohesiveness is increased, and the meltability is reduced.
Comparative example 2
Processed cheese was prepared as in example 1, except that no egg white powder was added.
The texture of the product similar to mousse is not clear, and weak water is separated out, so that the texture of the complete mousse cake cannot be maintained within the shelf life.
Comparative example 3
A processed cheese was produced in the same manner as in example 1 except that the amount of sodium hexametaphosphate added was 0.8% and the amount of trisodium phosphate added was 0.7%.
The product is softer to form, has a slightly sticky overall texture, has large emulsification degree of protein, and is unfavorable for texture formation.
Comparative example 4
Processed cheese was prepared as in example 1, except that 0.2wt% tricalcium phosphate was replaced with disodium phosphate.
The whole product is alkaline, the pH value is high and is about 5.5-5.8, so that the product has hard texture.
Comparative example 5
Processed cheese was prepared in the same manner as in example 1, wherein the amount of hydroxypropyl distarch phosphate added was 1.5% and the amount of agar added was 0.6%.
The product had a gel-like property of 3.5g and an adhesion of 2.5g, which indicated that the product had an inlet texture that was too brittle and was detrimental to the formation of a uniform pore texture.
Comparative example 6
Processed cheese was prepared as in example 1, characterized in that Lamdar carrageenan was added in an amount of 0.7%.
The adhesion of the product was 4g. The result shows that the adding proportion of the Lamdar carrageenan is increased, the viscosity of the product is increased, and the viscosity is too high after the product is taken in, so that the taste is not light, and the formation of uniform pore texture is not facilitated.
Comparative example 7
Processed cheese is prepared according to the method of example 1, characterized in that tricalcium phosphate is added in an amount of 0.2%.
The product has softer structure, low hardness and poor molding.
In the description of the present specification, a description referring to terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples," etc., means 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 present invention. In this specification, schematic representations of the above terms are not necessarily directed 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, the different embodiments or examples described in this specification and the features of the different embodiments or examples may be combined and combined by those skilled in the art without contradiction.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (9)
1. A processed cheese, comprising:
40 to 50 mass% of cream cheese;
6-10 mass% of white granulated sugar;
4 to 6 mass% of membrane-filtered casein;
15 to 23 mass% of cream;
0.3 to 0.7 mass% of sodium hexametaphosphate;
trisodium phosphate 0.2-0.5 mass%;
0.4 to 0.7 mass% of tricalcium phosphate;
0.3 to 0.8 mass% of hydroxypropyl distarch phosphate;
0.2 to 0.6 mass% Lamdar carrageenan;
0.1 to 0.3 mass% of Iota carrageenan;
0.2 to 0.4 mass% of agar;
0.1 to 0.5 mass% of an acidity regulator;
0.1 to 0.2 mass% of egg white powder; and
the balance of water;
the dry matter content in the processed cheese is 38-42 mass percent, the adhesion of the processed cheese is 0.8-3.0 g, the cohesiveness is 0.01-0.05 g, and the pH value is 4.9-5.1.
2. Processed cheese according to claim 1, characterized in that the acidity regulator is selected from at least one of acetic acid, tartaric acid, citric acid, sodium citrate.
3. A method of making a processed cheese as claimed in claim 1 or claim 2, comprising:
and sequentially stirring, melting, emulsifying, filling and cooling the raw materials to obtain the processed cheese.
4. A method according to claim 3, wherein the method further comprises: and vacuumizing the emulsified product, and then filling.
5. The method according to claim 4, wherein the vacuum is performed at a pressure of-0.2 to-0.3 bar for 20 to 30 seconds.
6. A method according to claim 3, wherein the stirring treatment is carried out in a melting pot with a scraper rotation speed of 20-25 rpm, a shear pump rotation speed of 1000-1500 rpm and a stirring time of 5-8 minutes.
7. A method according to claim 3, wherein the melting treatment is carried out at a temperature of 85 to 95 ℃ for 5 to 10 minutes, at a rotational speed of 800 to 1200rpm for 5 to 8 minutes.
8. A method according to claim 3, wherein the emulsification treatment is carried out at a temperature of 75 to 80 ℃ for a period of 5 to 15 minutes.
9. A method according to claim 3, wherein the temperature of the filling process is 75-90 ℃, and the stirring speed of the material during filling is 100-300 rpm.
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