CN113749153B - Slice processed cheese, cheese composite product and preparation method - Google Patents
Slice processed cheese, cheese composite product and preparation method Download PDFInfo
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- CN113749153B CN113749153B CN202010490993.0A CN202010490993A CN113749153B CN 113749153 B CN113749153 B CN 113749153B CN 202010490993 A CN202010490993 A CN 202010490993A CN 113749153 B CN113749153 B CN 113749153B
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 250
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 156
- 239000002131 composite material Substances 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000002360 preparation method Methods 0.000 title abstract description 45
- 239000006071 cream Substances 0.000 claims abstract description 163
- 239000005018 casein Substances 0.000 claims abstract description 154
- 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 154
- 235000021240 caseins Nutrition 0.000 claims abstract description 154
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 131
- 150000003839 salts Chemical class 0.000 claims abstract description 112
- 235000018102 proteins Nutrition 0.000 claims abstract description 67
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 67
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 67
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 239000012528 membrane Substances 0.000 claims description 52
- 238000011049 filling Methods 0.000 claims description 42
- 229920001817 Agar Polymers 0.000 claims description 25
- 239000008272 agar Substances 0.000 claims description 25
- 239000000679 carrageenan Substances 0.000 claims description 24
- 235000010418 carrageenan Nutrition 0.000 claims description 24
- 229920001525 carrageenan Polymers 0.000 claims description 24
- 229940113118 carrageenan Drugs 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 24
- 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 24
- 229920000161 Locust bean gum Polymers 0.000 claims description 21
- 239000000711 locust bean gum Substances 0.000 claims description 21
- 235000010420 locust bean gum Nutrition 0.000 claims description 21
- 238000002844 melting Methods 0.000 claims description 17
- 230000008018 melting Effects 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 229920006280 packaging film Polymers 0.000 claims description 6
- 239000012785 packaging film Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 70
- 241001391944 Commicarpus scandens Species 0.000 abstract description 6
- 239000012467 final product Substances 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 4
- 238000005429 filling process Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 54
- 230000002255 enzymatic effect Effects 0.000 description 45
- 235000019197 fats Nutrition 0.000 description 31
- 239000010410 layer Substances 0.000 description 29
- 238000000926 separation method Methods 0.000 description 25
- 239000002253 acid Substances 0.000 description 23
- 239000000843 powder Substances 0.000 description 22
- 235000020183 skimmed milk Nutrition 0.000 description 22
- 235000021243 milk fat Nutrition 0.000 description 21
- 239000013589 supplement Substances 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
- 238000005303 weighing Methods 0.000 description 8
- 238000012360 testing method Methods 0.000 description 5
- 239000011229 interlayer Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 108090000746 Chymosin Proteins 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 229940080701 chymosin Drugs 0.000 description 2
- 239000011162 core material Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 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 2
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000003636 chemical group Chemical group 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000010309 melting process Methods 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
- 230000010412 perfusion Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- 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
- A23C19/0917—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
- 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
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 discloses a slice processed cheese, a cheese composite product and a preparation method. The slice processed cheese is prepared by controlling the protein content and the fat content in the slice processed cheese and the mass ratio of the enzyme-coagulated casein to the non-enzyme-coagulated casein in the protein; meanwhile, the contents of the stabilizer serving as the raw material and the first emulsifying salt in the processed cheese slices are controlled, so that the processed cheese slices are good in toughness, not easy to break, uniform in whole texture and not layered. Meanwhile, in the filling process of the slice processed cheese and the sandwich feed liquid, the slice processed cheese and the sandwich feed liquid are not mutually mixed, the thickness of the inner sandwich is uniform, and the final product is well-defined and is not easy to delaminate. The cheese composite product is formed by sequentially stacking slice processed cheese, cream cheese sandwich and slice processed cheese through slice processed cheese and cream cheese sandwich, and the boundaries among all layers are well defined.
Description
Technical Field
The invention belongs to the technical field of cheese preparation, and particularly relates to a slice processed cheese, a cheese composite product and a preparation method.
Background
Sliced processed cheese is one of the traditional processed cheese categories, which is mainly used as hamburger ingredients, and currently, the sliced processed cheese mainly comprises two types of independent pieces (IWS) and on-chip pieces (SOS). The independent piece is one of main categories of retail cheese, and the piece-on-piece cheese is mainly applied to catering consumption. The existing sliced processed cheese has single form and serious homogenization. The filling in the independent slice cheese will become a new product orientation.
In order to form the traditional independent sliced cheese uniformly, the process needs to be cooled rapidly, the hardness of cheese slices subjected to rapid cooling treatment is increased, the viscosity is reduced, the toughness of the cheese slices is poor, and the cheese slices are easy to break in the bending process. If the traditional sliced cheese is used as the outer layer of the sandwich cheese, cheese slices are easy to break after being cooled rapidly, so that the sandwich is leaked; if the temperature is reduced slowly, the outer cheese and the sandwich can keep certain fluidity for a long time, and the two materials are easy to mix and have no layering sense.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is that the existing sandwich cheese sandwich product is difficult to consider the defects that the outer cheese slices are easy to break and the outer cheese and the sandwich are easy to mix and have no layering sense, so that the slice processed cheese, the cheese composite product and the preparation method are provided.
The processed slice cheese provided by the invention has the protein content of 15-20wt% and the fat content of 20-25wt%, wherein the mass ratio of the casein in the protein to the casein in the non-casein in the processed slice cheese is 1: (1-1.5);
the processed cheese slice comprises 0.3-0.6wt% of stabilizer and 0.8-1.4wt% of first emulsifying salt.
Further, the first emulsifying salt comprises emulsifying salt JOHA C specific and emulsifying salt JOHA as9, wherein the content of the emulsifying salt JOHA C specific is 0.5-0.8wt%, and the content of the emulsifying salt JOHA as9 is 0.3-0.6wt%.
Further, the stabilizer comprises agar and carrageenan, wherein the content of the agar is 0.1-0.2wt%, and the content of the carrageenan is 0.2-0.4wt%.
Further, the slice processed cheese comprises the following raw materials:
further, the membrane separation casein is also included, and the content of the membrane separation casein is 7.5wt% to 10.5wt%.
Based on 100 parts by mass, the cheese-containing food additive comprises 24-40 parts of cheese, 3-8 parts of skim milk powder, 13-18 parts of milk fat, 0.3-0.6 part of stabilizer, 0.8-1.4 parts of first emulsifying salt, 7.5-10.5 parts of membrane separation casein, and the balance can be added with preservative, edible essence, pigment and water according to national standard requirements.
Further, the milk fat is at least one of cream, butter or anhydrous butter.
In addition, the invention also provides a preparation method of the sliced processed cheese, which comprises the following steps:
after mixing the raw materials, melting;
and sequentially sterilizing and emulsifying the melted materials.
Further, the melting temperature is 80-90 ℃, the stirring speed is 2000-3000rpm, and the stirring time is 3-5 min.
Further, the sterilization temperature is 135-145 ℃;
the temperature of the emulsification is 80-90 ℃ and the time is 3-5 min.
In addition, the invention also provides a cheese composite product which comprises the slice processed cheese.
Further, the cheese composite product comprises a core material, wherein the core material is a cream cheese sandwich, and the cheese composite product comprises slice processed cheese, the cream cheese sandwich and the slice processed cheese which are sequentially stacked.
Further, the cream cheese sandwich contains 7.6 to 10 weight percent of protein and 30 to 35 weight percent of fat, and the mass ratio of casein to acid casein separated by the membrane in the protein is 1: (1-2).
Further, the cream cheese sandwich comprises 50-70wt% of raw cream cheese, 0.7-1.1wt% of a second emulsifying salt, 3-5wt% of membrane separated casein and 0.1-0.3wt% of locust bean gum.
Further, the second emulsifying salt comprises emulsifying salt JOHA S4SS and emulsifying salt JOHA S9, wherein the content of the emulsifying salt JOHA S4SS is 0.5-0.8wt%, and the content of the emulsifying salt JOHA S9 is 0.2-0.3wt%.
In addition, the invention also provides a preparation method of the cheese composite product, which comprises the following steps:
filling the sliced processed cheese and the cream cheese sandwich into a packaging film through a double-layer filling head with a sandwich layer to form a cheese composite product comprising the sliced processed cheese, the cream cheese sandwich and the sliced processed cheese which are sequentially stacked.
Further, the preparation method of the cream cheese sandwich comprises the following steps: after mixing the raw materials, melting, wherein the melting temperature is 80-90 ℃, the stirring speed is 2000-3000rpm, and the stirring time is 3-5min; sequentially sterilizing and emulsifying the melted materials, wherein the sterilizing temperature is 135-145 ℃, the emulsifying temperature is 70-80 ℃ and the time is 2-3 min.
Further, the perfusion temperature of the slice processed cheese is 70-75 ℃;
the filling temperature of the cream cheese sandwich is 60-65 ℃;
the ratio of the filling mass of the slice processed cheese to the cream cheese filling is (2.5-4): 1, the characteristics of the final product are clear and the use is convenient by controlling the mass ratio of the two, so that the inner layer is prevented from being too much, the outer layer is not enough to wrap the inner layer completely, and the inner layer can be exposed; or the outer layers are avoided to be too many, the product characteristics are not obvious enough, and the sandwich is too few.
In the present invention, the emulsified salt JOHA C specific, the emulsified salt JOHA S9, and the emulsified salt JOHA S4SS were all purchased from the chemical group limited company.
The enzymatic casein in the invention is similar to enzymatic casein in GB31638-2016, and the enzymatic casein in the invention actually refers to raw cheese, namely casein carried in natural cheese, and because the traditional natural cheese is curdled by chymosin, the casein in milk is changed into enzymatic casein by chymosin cleavage; the non-enzymatic casein is casein carried by skim milk powder and membrane separation casein; the membrane-separated casein is the one in GB 31638-2016; the acid casein is casein carried by a cream cheese sandwich, which is different from the traditional natural cheese in that the cream cheese sandwich is obtained by fermenting and acidifying by microorganisms and denaturing the casein, so that the casein in the cream cheese sandwich is acid casein.
Compared with the prior art, the invention has the following beneficial effects:
(1) The slice processed cheese provided by the invention is prepared by controlling the protein content and the fat content in the slice processed cheese and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein; meanwhile, the contents of the stabilizer serving as the raw material and the first emulsifying salt in the processed cheese slices are controlled, so that the processed cheese slices are good in toughness, not easy to break, uniform in whole texture and not layered. Meanwhile, in the filling process of the slice processed cheese and the sandwich feed liquid, the slice processed cheese and the sandwich feed liquid are not mutually mixed, the thickness of the inner sandwich is uniform, and the final product is well-defined and is not easy to delaminate.
(2) According to the sliced processed cheese provided by the invention, two kinds of emulsifying salts are used in a matched manner with a specific content, so that the melting degree of each raw material of the sliced processed cheese in the melting process can be further ensured, the sliced processed cheese is ensured to have uniform whole texture and is not layered; by adopting two stabilizers to be used in a matched mode with a specific content, the stability of the system in the preparation process can be further improved.
(3) According to the preparation method of the sliced processed cheese, the raw materials are mixed and then melted; the melted materials are sterilized and emulsified in sequence, and the processed cheese slices are prepared by the preparation method, have good toughness, are not easy to break, have uniform whole texture and are not layered.
(4) The cheese composite product provided by the invention can be better matched with the formula of the slice processed cheese through optimizing the formula of the cream cheese sandwich, ensures that the cream cheese sandwich and the slice processed cheese are not mixed with each other in the filling process, has uniform internal sandwich thickness, and has well-defined final product limit and is not easy to delaminate.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
Figure 1 is a product diagram of the cheese composite product of example 1 of the present invention.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;
wherein the slice processed cheese comprises 24g of raw cheese, 8g of skim milk powder, 17.8g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.3g of emulsifying salt JOHA s9, and 7.5g of membrane separation casein; the protein content in the slice processed cheese is 15wt% and the fat content is 25wt%, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.5;
the cream cheese sandwich comprised 50g of raw cream cheese, 0.5g of emulsifying salt JOHA S4SS, 0.3g of emulsifying salt JOHA S9, 5g of membrane separated casein and 0.3g of locust bean gum, anhydrous cream 15g (adding milk fat to the fat design index); the cream cheese contains 8.5 weight percent of protein and 32 weight percent of fat, and the mass ratio of casein and acid casein separated by a membrane in the protein is 1:1, a step of;
the preparation method of the cheese composite product comprises the following steps:
(1) Preparation of base stock of sliced processed cheese: crushing cheddar cheese, weighing the raw materials according to a formula, putting the raw materials into a melting pot, and starting a stirring cutter to stir at 2500rpm and 85 ℃ for 4min; sending into UHT sterilizer, sterilizing at 140 deg.C; cooling to 85deg.C after sterilization, and emulsifying in an emulsifying tank for 4min;
(2) Preparation of base material for cream cheese as a filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, and starting a stirring cutter to stir at 2500rpm and 85 ℃ for 4min; sending into UHT sterilizer, sterilizing at 140 deg.C; cooling to 75deg.C after sterilization, and pumping into an emulsifying tank, emulsifying at the temperature for 2.5min;
(3) Filling the two base materials into a packaging film through a double-layer filling head with an interlayer, wherein the filling temperature of the processed cheese of the outer layer slice is 72 ℃, the filling temperature of the cream cheese of the inner layer is 62 ℃, and the filling mass ratio of the processed cheese of the outer layer slice to the cream cheese of the inner layer is 2.5:1, a sandwich cheese, i.e. a cheese composite product, is produced, as shown in fig. 1.
Example 2
The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;
wherein the slice processed cheese comprises 40g of raw cheese, 3g of skim milk powder, 13g of cream, 0.1g of agar, 0.4g of carrageenan, 0.5g of emulsifying salt JOHA C special, 0.6g of emulsifying salt JOHIS 9 and 10.5g of membrane separation casein; the processed cheese slice contains 20wt% of protein and 20wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1, a step of;
the cream cheese sandwich comprises 70g of raw cream cheese, 0.8g of emulsifying salt JOHA S4SS, 0.3g of emulsifying salt JOHA S9, 4.7g of membrane-separated casein and 0.1g of locust bean gum; 5.5g of anhydrous cream (milk fat is filled to 30%), 10wt% of protein content and 30wt% of fat content in cream cheese, wherein the mass ratio of casein separated by a protein medium membrane to acid casein is 1:1.5;
the preparation method of the cheese composite product comprises the following steps:
(1) Preparation of base stock of sliced processed cheese: pulverizing cheddar cheese, weighing raw materials according to a formula, putting into a melting pot, and stirring at 2000rpm and 90 ℃ for 3min by starting a stirring cutter; sending into UHT sterilizer, sterilizing at 145 ℃; cooling to 80deg.C after sterilizing, and emulsifying in an emulsifying tank for 5min;
(2) Preparation of base material for cream cheese as a filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, and starting a stirring cutter to stir for 5min at 3000rpm and 80 ℃; sending into UHT sterilizer, sterilizing at 135 deg.C; cooling to 80deg.C after sterilization, and emulsifying in an emulsifying tank for 2min;
(3) Filling the two base materials into a packaging film through a double-layer filling head with an interlayer, wherein the filling temperature of the outer-layer slice processed cheese is 70 ℃, the filling temperature of the inner-layer cream cheese is 65 ℃, and the filling mass ratio of the outer-layer slice processed cheese to the inner-layer cream cheese is 3:1, preparing sandwich cheese, namely a cheese composite product.
Example 3
The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; 14.5g of anhydrous cream (the fat content is supplemented to 35% by milk fat), 7.6wt% of protein content and 35wt% of fat content in cream cheese, and the mass ratio of casein separated by a membrane in protein to acid casein is 1:2;
the preparation method of the cheese composite product comprises the following steps:
(1) Preparation of base stock of sliced processed cheese: pulverizing cheddar cheese, weighing raw materials according to the formula, putting into a melting pot, and stirring at 3000rpm and 80deg.C for 3-5min by starting a stirring cutter; sending into UHT sterilizer, sterilizing at 135 deg.C; cooling to 90deg.C after sterilization, and emulsifying in an emulsifying tank for 3min;
(2) Preparation of base material for cream cheese as a filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, and starting a stirring cutter to stir for 3min at 2000rpm and 90 ℃; sending into UHT sterilizer, sterilizing at 145 ℃; cooling to 70deg.C after sterilization, and emulsifying in an emulsifying tank for 3min;
(3) Filling the two base materials into a packaging film through a double-layer filling head with an interlayer, wherein the filling temperature of the processed cheese of the outer layer slice is 75 ℃, the filling temperature of the cream cheese of the inner layer is 60 ℃, and the filling mass ratio of the processed cheese of the outer layer slice to the cream cheese of the inner layer is 2.8:1, preparing sandwich cheese, namely a cheese composite product.
Example 4
The embodiment provides a cheese composite product and a preparation method thereof. The difference from example 1 is that: in this example only 0.5g of agar was added to the stabilizer alone.
Comparative example 1
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 18g of raw cheese, 5g of skim milk powder, 17.6g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9 and 4.5g of membrane separation casein; the protein content of the processed cheese slice is 10wt percent, the fat content of the processed cheese slice is 23wt percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
cream cheese center comprised 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane separated casein and 0.2g of locust bean gum, anhydrous cream 11.5g (milk fat up to 32%); the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product is the same as that of example 1.
Comparative example 2
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 50g of raw cheese, 5g of skim milk powder, 8g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHIS 9 and 12.8g of membrane separation casein; the protein content in the slice processed cheese is 25wt% and the fat content is 23wt%, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1, a step of;
the cream cheese comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product is the same as that of example 1.
Comparative example 3
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 26.7g of raw cheese, 5g of skim milk powder, 15g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9 and 13.8g of membrane separation casein; the protein content in the slice processed cheese is 20wt% and the fat content is 23wt%, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:2;
the cream cheese comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product is the same as that of example 1.
Comparative example 4
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 43.2g of raw cheese, 5g of skim milk powder, 10g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 6.6g of membrane separation casein; protein content in processed cheese slice is 18wt%, fat content is 23wt%, and mass ratio of enzyme-coagulated casein and non-enzyme-coagulated casein in protein is 1.5:1, a step of;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product is the same as that of example 1.
Comparative example 5
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 10g of skim milk powder, 13.2g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9 and 7.8g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:0.9;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product is the same as that of example 1.
Comparative example 6
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 1g of skim milk powder, 13.2g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9 and 11.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:0.8;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product is the same as that of example 1.
Comparative example 7
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 1.2g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps:
(1) Preparation of base stock of sliced processed cheese: pulverizing cheddar cheese, weighing raw materials according to the formula, putting into a melting pot, and stirring at 3000rpm and 80deg.C for 3-5min by starting a stirring cutter; sending into UHT sterilizer, sterilizing at 135 deg.C; cooling to 90deg.C after sterilization, and emulsifying in an emulsifying tank for 3min;
(2) Preparation of base material for cream cheese as a filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, and starting a stirring cutter to stir for 3min at 2000rpm and 90 ℃; sending into UHT sterilizer, sterilizing at 145 ℃; cooling to 70deg.C after sterilization, and emulsifying in an emulsifying tank for 3min;
(3) Filling the two base materials into a packaging film through a double-layer filling head with an interlayer, wherein the filling temperature of the processed cheese of the outer layer slice is 75 ℃, the filling temperature of the cream cheese of the inner layer is 60 ℃, and the filling mass ratio of the processed cheese of the outer layer slice to the cream cheese of the inner layer is 2.5:1, preparing sandwich cheese, namely a cheese composite product.
Comparative example 8
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat up to 32%) fat supplement; the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 9
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese comprises 71g of raw cream cheese, 0.8g of emulsifying salt JOHA S4SS, 0.3g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.1g of locust bean gum; anhydrous cream 7.2g (milk fat up to 32%) fat supplement; the cream cheese contains 12 weight percent of protein and 32 weight percent of fat, and the mass ratio of casein and acid casein separated by a membrane in the protein is 1:1, a step of;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 10
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprised 24g of raw cream cheese, 0.5g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, 2.4g of membrane separated casein and 0.2g of locust bean gum; anhydrous cream 23.6g (milk fat up to 32%) fat supplement; the cream cheese contains 4wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:1, a step of;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 11
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese comprises 75g of raw cream cheese, 0.5g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, 1.9g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 5.8g (milk fat up to 32%) fat supplement; the cream cheese contains 8wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:4, a step of;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 12
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.5g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11g (milk fat up to 32%); the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 13
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.1g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11g (milk fat up to 32%); the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 14
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.5g of locust bean gum; anhydrous cream 11g (milk fat up to 32%); the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 15
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9 and 3g of membrane separation casein; anhydrous cream 11g (milk fat up to 32%); the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 16
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese sandwich comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11g (milk fat up to 32%); the cream cheese contains 7.6wt% of protein and 32wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: the ratio of outer layer to sandwich was 1:1, the remainder of the process was the same as comparative example 7.
Comparative example 17
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the slice processed cheese comprises 32.7g of raw cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHA s9, 9.7g of membrane separation casein; the protein content in the slice processed cheese is 18 weight percent, the fat content is 23 weight percent, and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1:1.2;
the cream cheese comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; the cream cheese contains 7.6wt% of protein and 21wt% of fat, and the mass ratio of casein to acid casein separated by a membrane in the protein is 1:2;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.
Comparative example 18
The comparative example provides a cheese composite product comprising sliced processed cheese, cream cheese and sliced processed cheese, which are sequentially stacked;
wherein the sliced processed cheese is the same as comparative example 17;
cream cheese is the same as comparative example 17, except that: the fat content in the cream cheese is 36wt%;
the preparation method of the cheese composite product comprises the following steps: as in comparative example 17.
Test example 1
The filling conditions during the filling of each of examples 1 to 4 and comparative examples 1 to 18 were observed, and the state of the cheese composite products and processed cheeses as outer slices thereof were observed, and the corresponding observations are shown in the following table 1:
TABLE 1
Test example 2
The cheese composite products prepared in examples 1-4 and comparative examples 1-18 (i.e., whole three-layered processed cheese sandwich slices) were tested for distance and force of rupture, and the corresponding test methods were as follows: shaping a cheese composite product into a sample of 4cm multiplied by 3cm, slicing the sandwich processed cheese with a fixed size, adopting a BOOKFIELD CT3 texture analyzer, arranging a clamp which is TA-TPB on the clamp, pressing the cheese slice to a specified target distance at a specified speed by a probe, wherein the cheese slice is pressed and broken in the process, the deformed distance reading when the cheese is broken is a breaking distance, and the supporting force sensed by the probe is a breaking force when the cheese is broken; parameters during the test were controlled as follows: clamp distance: 1.5cm, compressed target: 20.0mm, trigger point: 1.5g, test speed: 0.5mm/s, return speed: 0.5mm/s, data frequency: 10points/s;
the corresponding test results are shown in table 2 below:
TABLE 2
Deformation less than 10mm belongs to easy breaking, and deformation greater than 10mm belongs to difficult breaking, as can be derived from table 2: comparative example 2, comparative example 9 and comparative example 18 are frangible.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (14)
1. A sliced processed cheese, characterized in that the sliced processed cheese has a protein content of 15wt% to 20wt% and a fat content of 20wt% to 25wt%, wherein the mass ratio of casein in the protein to casein in the protein is 1: (1-1.5);
the slice processed cheese comprises a stabilizer and first emulsifying salt, wherein the content of the stabilizer is 0.3-0.6wt%, and the content of the first emulsifying salt is 0.8-1.4wt%;
the first emulsifying salt comprises emulsifying salt JOHA C special and emulsifying salt JOHIS 9, wherein the content of the emulsifying salt JOHA C special is 0.5-0.8wt%, and the content of the emulsifying salt JOHIS 9 is 0.3-0.6wt%;
the stabilizer comprises agar and carrageenan, wherein the content of the agar is 0.1-0.2wt%, and the content of the carrageenan is 0.2-0.4wt%.
2. The sliced processed cheese of claim 1, wherein the sliced processed cheese comprises the following ingredients:
3. the sliced processed cheese of claim 2, further comprising membrane separated casein in an amount of 7.5wt% to 10.5wt%.
4. A method of preparing a sliced processed cheese as claimed in any of claims 1-3 comprising the steps of:
after mixing the raw materials, melting;
and sequentially sterilizing and emulsifying the melted materials.
5. The method according to claim 4, wherein the melting temperature is 80-90 ℃, the stirring speed is 2000-3000rpm, and the stirring time is 3-5 min.
6. The method of claim 4 or 5, wherein the sterilization temperature is 135 ℃ to 145 ℃;
the temperature of the emulsification is 80-90 ℃ and the time is 3-5 min.
7. A cheese composite product comprising the sliced processed cheese of any of claims 1-3.
8. The cheese composite product of claim 7, further comprising a core, the core being a cream cheese sandwich, the cheese composite product comprising a slice processed cheese, a cream cheese sandwich, and a slice processed cheese in a stacked arrangement.
9. The cheese composite product according to claim 8, characterized in that the cream cheese filling has a protein content of 7.6-10 wt%, a fat content of 30-35 wt%, a mass ratio of membrane-separated casein and acid-setting casein in the protein of 1: (1-2).
10. The cheese composite product of claim 9, wherein the cream cheese center comprises 50-70wt% raw cream cheese, 0.7-1.1wt% second emulsifying salt, 3-5wt% membrane separated casein, and 0.1-0.3wt% locust bean gum.
11. The cheese composite product of claim 10, wherein the second emulsifying salt includes emulsifying salt JOHA S4SS and emulsifying salt JOHA S9, the emulsifying salt JOHA S4SS is present in an amount of 0.5-0.8wt% and the emulsifying salt JOHA S9 is present in an amount of 0.2-0.3wt%.
12. A method of making a cheese composite product according to any of claims 8-11, comprising the steps of:
filling the sliced processed cheese and the cream cheese filling of any of claims 1-3 into a packaging film through a sandwiched double layer filling head to form a cheese composite product comprising the sliced processed cheese, the cream cheese filling and the sliced processed cheese in sequence.
13. The method of preparing a cream cheese filling according to claim 12, characterized in that the method of preparing a cream cheese filling comprises the steps of: after mixing the raw materials, melting, wherein the melting temperature is 80-90 ℃, the stirring speed is 2000-3000rpm, and the stirring time is 3-5min; sequentially sterilizing and emulsifying the melted materials, wherein the sterilizing temperature is 135-145 ℃, the emulsifying temperature is 70-80 ℃ and the time is 2-3 min.
14. The method of making according to claim 12 or 13, wherein the infusion temperature of the sliced processed cheese is 70 ℃ -75 ℃;
the filling temperature of the cream cheese sandwich is 60-65 ℃;
the ratio of the filling mass of the slice processed cheese to the cream cheese filling is (2.5-4): 1.
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