CN114468061A - Double-color processed cheese stick and preparation method thereof - Google Patents
Double-color processed cheese stick and preparation method thereof Download PDFInfo
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- CN114468061A CN114468061A CN202111654967.8A CN202111654967A CN114468061A CN 114468061 A CN114468061 A CN 114468061A CN 202111654967 A CN202111654967 A CN 202111654967A CN 114468061 A CN114468061 A CN 114468061A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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Abstract
The invention provides a double-color processed cheese stick and a preparation method thereof, wherein the preparation raw materials comprise the following components in percentage by mass: natural cheese, fat products, sweetener, 2 kinds of natural fruit juice, food additive and water; the preparation method comprises the following steps: mixing the raw materials except natural cheese at 20-30 deg.C to obtain premix; cutting natural cheese into pieces; mixing the premix with the diced natural cheese, stirring and heating, and stirring at a constant temperature; homogenizing and pasteurizing to obtain one or two base materials; heating and insulating the two natural fruit juices respectively, mixing the base material with the two heated and insulated natural fruit juices, and emulsifying to obtain two fruit juice cheeses; and (3) filling the two fruit juice cheeses according to the ratio of 1:1, and packaging and refrigerating to obtain the double-color processed cheese stick. The processed cheese of the invention can simultaneously present 2 colors and 2 flavors, and is nutritious and delicious compared with the common processed cheese.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to a double-color processed cheese stick and a preparation method thereof.
Background
The processed cheese product is typically represented by ready-to-eat cheese sticks, most of which, in order to control costs and cater for tastes of children, reduce cheese content, add ingredients such as sugar, cream, etc., are indistinguishable from ordinary snacks, and are uniform in color, either white or yellowish in color. In addition, sugar in the cheese sticks is mainly used for increasing the flavor, the Chinese resident dietary guideline recommends that the sugar intake of adults per person per day is not more than 50g, preferably less than 25g, the sugar content in the cheese sticks is 8-12%, and part of manufacturers control the sucrose level to produce the cheese sticks by adopting a sugar substitute scheme. Therefore, the cheese stick with various colors and low sucrose content is developed, the requirement of low-sugar intake can be met, and technical innovation of the cheese industry can be driven.
Disclosure of Invention
The invention aims to solve the technical problem of providing a double-color processed cheese stick and a preparation method thereof, solving the problem of high-temperature oxidation discoloration of natural fruit juice and solving the flavor defect caused by low sucrose content. The cheese sticks have a pleasant multi-fruit flavor and well-defined dual color.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a double-color processed cheese stick comprises the following raw materials in percentage by mass: 15 to 60 percent of natural cheese, 0 to 20 percent of fat product, 3 to 5 percent of sweetening agent, 8 to 15 percent of each of 2 natural fruit juices, 0.5 to 1.71 percent of food additive and the balance of water to 100 percent;
the preparation method of the processed cheese comprises the following steps:
(1) mixing the raw materials except natural cheese, and uniformly mixing at 20-30 deg.C to obtain premix; cutting natural cheese into pieces with size not more than 10 × 20 cm;
(2) mixing the premix with the diced natural cheese, stirring and heating to 85-95 deg.C, and keeping the temperature for 5-10 min; homogenizing and pasteurizing to obtain one or two base materials;
(3) respectively heating natural fruit juice to 80-85 deg.C, and keeping the temperature for 5-10 min; respectively mixing the base material obtained in the step (2) with two kinds of natural fruit juice which are heated and insulated uniformly, and carrying out emulsification treatment for 10-20min to obtain two kinds of fruit juice cheese;
(4) filling two different fruit juice cheeses at a ratio of 1:1, performing ice water treatment after 1 filling, starting 2 filling, packaging and refrigerating to obtain the fruit juice cheese.
The prepared double-color processed cheese stick can simultaneously present 2 colors and 2 flavors, and is nutritious and delicious compared with common processed cheese.
In the invention, the natural cheese is conventional in the field, preferably semi-hard cheese or soft cheese, and more preferably one or more selected from Parmesan cheese, Cheddar cheese, Gada cheese, Masu cheese and cream cheese. The base material in the step (3) can be prepared into base materials with the same or different components by adopting different natural cheeses.
In the invention, the fat product is a dairy product which is liquid at normal temperature or solid at low temperature, and can be selected from conventional fat products in the field, preferably one or more of butter, cream, butter and anhydrous butter, and more preferably cream with 35-45% of fat content.
In the invention, the natural fruit juice is fruit and vegetable juice which does not contain essence and pigment and is only subjected to concentration treatment, and preferably one or more of carrot juice, orange juice, strawberry juice, apple juice and purple carrot juice.
In the present invention, the food additive comprises a thickener, an emulsifying salt, an acidity regulator and a preservative
Specifically, the thickener is a thickener conventionally used in the art, and preferably comprises one or more of starch, modified starch, carrageenan, locust bean gum, xanthan gum, pectin, acacia gum, guar gum, sodium alginate, gellan gum, gelatin and agar, and more preferably 2 combinations of carrageenan, xanthan gum and locust bean gum. The total addition amount of the thickener is 0.3-0.5%, and the percentage is the mass percentage relative to the total mass of the raw materials.
In the present invention, the emulsifying salt is various citrate and phosphate salts which are conventionally used as emulsifying salts in the art, such as sodium citrate, potassium citrate, sodium phosphate, sodium pyrophosphate, sodium tripolyphosphate or sodium hexametaphosphate. Preferably sodium citrate, and the addition amount of the emulsifying salt is preferably 0.2 to 1 percent, and the percentage is the mass percentage relative to the total mass of the raw materials.
In the present invention, the acidity regulator is an acidity regulator conventionally used in the art, such as citric acid and/or lactic acid, and preferably lactic acid. The amount of lactic acid is preferably 0-0.12% by mass relative to the total mass of the raw materials.
In the present invention, the preservative is a preservative conventionally used in the art, preferably sorbic acid and/or potassium sorbate. The amount of the preservative is preferably 0 to 0.09% by mass relative to the total mass of the raw materials.
In the step (1), the pre-mixing is generally carried out in melting pots, and 2 melting pots are required for preparing materials simultaneously in each production.
In the step (2), the homogenization is carried out under the pressure of 80-120 bar.
In the step (2), the preferable pasteurization conditions are as follows: sterilizing at 85-95 deg.C for 5-10 min.
In the step (3), two different natural juices are respectively injected into 2 material temporary storage tanks, and are respectively and uniformly mixed with the base material, and the emulsification treatment is carried out for 10-20 min.
And (4) filling 2 pots of materials according to a ratio of 1:1, filling one fruit juice cheese for 1 time, performing ice water treatment for 3 seconds, then starting to fill another fruit juice cheese for 2 times, and packaging and refrigerating to obtain the fruit juice cheese. The filling sequence is not limited.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides double-color double-flavor processed cheese and a preparation method thereof, the processed cheese can simultaneously present 2 colors and 2 flavors, and is nutritious and delicious compared with common processed cheese.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
The preparation method of the double-color processed cheese stick comprises the following raw materials in percentage by mass: 60% of cream cheese, 5% of cane sugar, 8% of orange juice, 8% of purple carrot juice, 0.3% of carrageenan and locust bean gum (2:1), 0.5% of sodium citrate, 0.05% of potassium sorbate and the balance of water to 100%;
the preparation method comprises the following steps:
(1) mixing the raw materials except cream cheese, and uniformly mixing at 20 ℃; cutting cream cheese into pieces with size not more than 10 × 20 cm;
(2) mixing the premix and the cut cream cheese, stirring and heating to 85 ℃, and keeping the temperature and stirring for 10 min; homogenizing at 80 bar; pasteurizing at 85 deg.C for 10min to obtain a base material;
(3) heating orange juice and purple carrot juice to 80 deg.C respectively, and keeping the temperature for 10 min; dividing the base material in the step (2) into two parts, respectively and uniformly mixing with the preserved orange juice and purple carrot juice, and emulsifying for 10min to obtain orange juice cheese and purple carrot juice cheese;
(4) filling orange juice cheese and purple carrot juice cheese at a ratio of 1:1, performing ice water treatment for 3s after 1 filling, starting 2 filling, packaging, and refrigerating to obtain the product.
Example 2
A preparation method of a double-color processed cheese stick comprises the following raw material formula A: 15% of cheddar cheese, 10% of cream, 1.5% of cane sugar, 15% of carrot juice, 0.2% of carrageenan, xanthan gum and locust bean gum (1: 1:1), 0.5% of sodium citrate, 0.045% of potassium sorbate and the balance of water to be supplemented to 50%;
the raw material formula B is as follows: 12.5% of cream cheese, 2% of cane sugar, 15% of strawberry juice, 0.2% of carrageenan, xanthan gum, locust bean gum (1: 1:1), 0.5% of sodium citrate, 0.05% of lactic acid, 0.045% of potassium sorbate and the balance of water;
the above percentages are mass percentages relative to the total mass of the raw materials.
The preparation method comprises the following steps:
(1) respectively processing a raw material formula A and a raw material formula B: mixing the cut cheese and the cream cheese, and respectively and uniformly mixing at 25 ℃; cutting cheese into pieces with size not more than 10 × 20 cm;
(2) mixing premix and cheese respectively, stirring and heating to 90 deg.C, maintaining the temperature and stirring for 6min, homogenizing at 120bar, pasteurizing at 95 deg.C for 5min to obtain two base materials;
(3) heating carrot juice and strawberry juice to 85 deg.C respectively, and keeping the temperature for 5 min; respectively mixing the two base materials obtained in the step (2) with carrot juice and strawberry juice uniformly, and carrying out emulsification treatment for 20min to respectively obtain carrot juice cheese and strawberry juice cheese;
(4) filling carrot juice cheese and strawberry juice cheese material at a ratio of 1:1, performing ice water treatment for 3s after 1 filling, starting 2 filling, packaging, and refrigerating to obtain the product.
Example 3
A preparation method of a double-color processed cheese stick comprises the following raw material formula A: 7.5% of cheddar cheese, 20% of cream, 1.5% of cane sugar, 12% of carrot juice and orange juice, 0.2% of carrageenan, xanthan gum and locust bean gum (1: 1:1), 0.5% of sodium citrate, 0.045% of potassium sorbate and the balance of water.
The raw material formula B is as follows: 30% of cream cheese, 2.5% of cane sugar, 8% of purple carrot juice, 0.15% of carrageenan and locust bean gum (2:1), 0.25% of sodium citrate, 0.025% of potassium sorbate and the balance of water.
(1) Respectively processing a raw material formula A and a raw material formula B: mixing the above materials except for the cut cheese and the cream cheese, and respectively mixing at 20 deg.C; cutting cheese into pieces with size not more than 10 × 20 cm;
(2) respectively mixing premix and cheese, stirring and heating to 95 deg.C, maintaining the temperature and stirring for 5min, homogenizing at 100bar, pasteurizing at 90 deg.C for 8min to obtain two base materials;
(3) respectively heating the carrot-orange composite fruit and vegetable juice and the purple carrot juice to 83 ℃, and preserving heat for 7 min; respectively mixing the two base materials obtained in the step (2) with the carrot and orange compound fruit and vegetable juice and the purple carrot juice uniformly, and carrying out emulsification treatment for 10-20min to respectively obtain carrot and orange compound fruit and vegetable juice cheese and purple carrot cheese;
(4) filling the carrot-orange composite fruit and vegetable juice cheese and purple carrot cheese material at a ratio of 1:1, performing ice water treatment for 3s after 1 filling, starting 2 filling, packaging and refrigerating to obtain the carrot-orange composite fruit and vegetable juice cheese.
Example 4
The preparation method of the double-color processed cheese stick comprises the following raw materials in percentage by mass: 60% of cream cheese, 3% of cane sugar, 12% of strawberry juice, 12% of orange juice, 0.5% of carrageenan and locust bean gum (2:1), 0.2% of sodium citrate, 0.12% of citric acid and the balance of water to 100%;
the preparation method comprises the following steps:
(1) mixing the raw materials except cream cheese, and uniformly mixing at 20 ℃; cutting cream cheese into pieces with size not more than 10 × 20 cm;
(2) mixing the premix and the cut cream cheese, stirring and heating to 85 ℃, and keeping the temperature and stirring for 10 min; homogenizing at 120 bar; pasteurizing at 90 deg.C for 10min to obtain a base material;
(3) heating strawberry juice and orange juice to 80 deg.C, respectively, and keeping the temperature for 10 min; dividing the base material in the step (2) into two parts, respectively and uniformly mixing with the strawberry juice and the orange juice after heat preservation, and carrying out emulsification treatment for 10min to obtain strawberry juice cheese and orange juice cheese;
(4) filling strawberry juice cheese and orange juice cheese at a ratio of 1:1, performing ice water treatment for 3s after 1 filling, starting 2 filling, packaging, and refrigerating to obtain the product.
Comparative example 1
The preparation of the processed cheese comprises the following raw materials: 15% of cheddar cheese, 20% of cream, 10% of cane sugar, 0.4% of carrageenan, xanthan gum, locust bean gum (1: 1:1), 1% of sodium citrate, 0.09% of potassium sorbate and the balance of water.
The process was the same as example 1 except that there was no juice treatment step.
Consumer sensory evaluations were made for examples 1-4 and comparative example 1 in appearance and texture, taste and acceptability. The number of consumers is 40, wherein the number of consumers is 3-12 years old and 20, 25-30 years old and 14, 30-40 years old and 3, and more than 40 years old and 3. Sensory results show that the improved two-color cheese sticks of the invention all reach 100% in appearance, texture, taste and overall acceptability. Microbial indicator detection was performed according to GB25192, with the experimental results shown in table 1.
TABLE 1 microbiological indicator test
As can be seen from Table 1, the microbial indexes of the processed cheese obtained by the preparation method provided by the invention meet the national standard GB25192, and the quality guarantee period can reach 6 months.
The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (10)
1. The preparation method of the double-color processed cheese stick is characterized in that the preparation raw materials comprise the following components in percentage by mass: 15 to 60 percent of natural cheese, 0 to 20 percent of fat product, 3 to 5 percent of sweetening agent, 8 to 15 percent of each of 2 natural fruit juices, 0.5 to 1.71 percent of food additive and the balance of water to 100 percent;
the preparation method comprises the following steps:
(1) mixing the raw materials except natural cheese at 20-30 deg.C to obtain premix; cutting natural cheese into pieces;
(2) mixing the premix with the diced natural cheese, stirring and heating, and stirring at a constant temperature; homogenizing and pasteurizing to obtain one or two base materials;
(3) heating and insulating the two natural fruit juices respectively, mixing the base material obtained in the step (2) with the two heated and insulated natural fruit juices respectively, and emulsifying to obtain two fruit juice cheeses;
(4) filling the two fruit juice cheeses according to the ratio of 1:1, starting filling for 2 times after ice water treatment after 1 time of filling, and packaging and refrigerating to obtain the double-color processed cheese stick.
2. The method of preparing a two-color processed cheese stick according to claim 1, wherein the natural cheese is one or more of Parmesan cheese, Cheddar cheese, Gada cheese, mozzo cheese, and cream cheese; the fat product is one or more of whipped cream, butter and anhydrous butter.
3. The method for preparing the double-colored processed cheese stick according to claim 1, wherein the sweetener is one or more of sucrose, sweetened condensed milk, crystalline fructose, erythritol, xylitol, maltitol, sorbitol, stevioside and mogroside; the natural fruit juice is concentrated fruit and vegetable juice.
4. The method of making a two-color processed cheese stick of claim 1, wherein the food additive comprises a thickener, an emulsifying salt, an acidity regulator, and a preservative; the addition amount of the thickening agent is 0.3-0.5%, the addition amount of the emulsifying salt is 0.2-1%, the addition amount of the acidity regulator is 0-0.12%, and the addition amount of the preservative is 0-0.09%.
5. The method of preparing a two-color processed cheese stick according to claim 4, wherein the thickener is two or more of carrageenan, xanthan gum and locust bean gum.
6. The method for preparing a double-color processed cheese stick according to claim 1, wherein in the step (2), the temperature for stirring is 85-95 ℃ and the holding time is 5-10 min.
7. The method of preparing a two-color processed cheese stick according to claim 1, wherein in step (2), the homogenization is performed under a pressure of 80-120 bar; the pasteurization condition is that the sterilization temperature is 85-95 ℃ and the sterilization time is 5-10 min.
8. The method for preparing the double-color processed cheese stick according to claim 1, wherein in the step (3), the natural fruit juice is heated to 80-85 ℃ and is kept warm for 5-10 min; mixing with base material respectively, and emulsifying for 10-20 min.
9. The method of preparing a two-color processed cheese stick according to claim 1, wherein in step (4), 2 filling is started after ice water treatment for 3s after 1 filling.
10. A two-color processed cheese stick made by the method of making a two-color processed cheese stick of any of claims 1-9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114946960A (en) * | 2022-05-18 | 2022-08-30 | 上海妙可蓝多生物技术研发有限公司 | Double-color cheese slice and preparation method thereof |
| CN116195756A (en) * | 2023-05-05 | 2023-06-02 | 妙飞江苏食品科技有限公司 | Double-protein cheese bar preparation device and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
| CN102742664A (en) * | 2012-06-26 | 2012-10-24 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
| CN103828934A (en) * | 2014-03-26 | 2014-06-04 | 光明乳业股份有限公司 | Fruit-vegetable processed cheese spread and preparation method thereof |
-
2021
- 2021-12-30 CN CN202111654967.8A patent/CN114468061A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
| CN102742664A (en) * | 2012-06-26 | 2012-10-24 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
| CN103828934A (en) * | 2014-03-26 | 2014-06-04 | 光明乳业股份有限公司 | Fruit-vegetable processed cheese spread and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114946960A (en) * | 2022-05-18 | 2022-08-30 | 上海妙可蓝多生物技术研发有限公司 | Double-color cheese slice and preparation method thereof |
| CN116195756A (en) * | 2023-05-05 | 2023-06-02 | 妙飞江苏食品科技有限公司 | Double-protein cheese bar preparation device and preparation method thereof |
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