CN114568543B - A baked processed cheese and its preparation method - Google Patents
A baked processed cheese and its preparation method Download PDFInfo
- Publication number
- CN114568543B CN114568543B CN202011388332.3A CN202011388332A CN114568543B CN 114568543 B CN114568543 B CN 114568543B CN 202011388332 A CN202011388332 A CN 202011388332A CN 114568543 B CN114568543 B CN 114568543B
- Authority
- CN
- China
- Prior art keywords
- cheese
- content
- product
- raw material
- carrageenan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
-
- 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
-
- 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
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- 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
- A23C19/097—Preservation
-
- 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
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
-
- 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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
Abstract
The invention relates to the field of foods, in particular to a baked processed cheese and a preparation method thereof. According to the invention, the raw materials of the content, the raw materials of the skin and the preparation process of the processed cheese are optimized, so that the skin is not melted and forms a crust when the processed cheese is fried and baked at high temperature, the content has wiredrawing property, and the wiredrawing length can reach 2-4cm, so that the processed cheese has crisp outside and tender inside, and meets the cooking and eating requirements. In addition, the water content of the product is 15-20%, and the product can be stored for 9 months in vacuum packaging at normal temperature, thereby being beneficial to the preservation and transportation of the product.
Description
Technical Field
The invention relates to the field of foods, in particular to a baked processed cheese and a preparation method thereof.
Background
Processed cheese, also known as processed cheese, processed cheese or recombined cheese, is a product prepared by taking 1 or 2 natural cheeses with different maturity as main raw materials, crushing the raw materials, and adding an emulsifying agent and a stabilizing agent for melting. During the processing, the spice and the flavoring agent can be added according to the requirements of different tastes, and finally the food is obtained by cooling and packaging. The product has soft flavor, and can be easily prepared into taste to meet different consumer needs, and has long shelf life.
With the progressive development and expansion of the cheese market, processed cheese has been accepted by more and more consumers, and cheese has been increasingly used in the catering industry.
Disclosure of Invention
The fried cheese has further improved taste and flavor, so the fried cheese is popular with more and more eaters, but the skin of the cheese in the prior art can be melted when fried at high temperature, so the appearance of the cheese after fried is affected, and the fried cheese is inconvenient to cook and eat. However, when the texture of cheese is simply improved to solve the above problems, the taste (e.g., stringiness) and flavor which are popular with consumers are often lost, and thus the problem has not been effectively solved.
In order to solve the problem, the invention develops a lot of formulas and processes of the processed cheese, and optimizes and obtains the processed cheese which can be fried and baked and the preparation method thereof.
Specifically, the invention firstly provides a preparation method of the processed cheese, which comprises the following raw materials of contents and skin;
the content raw materials comprise the following components in parts by weight: 20-25 parts of raw cheese, 3.0-5.0 parts of membrane separation casein and 1.1-1.7 parts of compound emulsifying salt; wherein the composite emulsifying salt comprises the following components in percentage by weight (3-5): (2-4): sodium hexametaphosphate, dipotassium hydrogen phosphate, and sodium citrate of (6-8);
the skin comprises the following raw materials in parts by weight: 20-25 parts of natural cheese, 0.7-1.4 parts of composite colloid and 0.2-0.4 part of gelatin; wherein the composite colloid comprises the following components in percentage by weight (4-8): (2-4): the Iota carrageenan, lambdar carrageenan and locust bean gum of (1-2).
According to the formula, the surface of the cheese strip can be tightly wrapped by the outer skin, the surface of the cheese strip can not be melted during high-temperature frying and baking, but the inner material has good wiredrawing performance, and the cheese strip has crisp outer and tender inner taste.
Preferably, in the content raw material, the composite emulsifying salt comprises the following components in weight ratio (3-5): (2-4): sodium hexametaphosphate, dipotassium hydrogen phosphate and sodium citrate of (6-8).
Preferably, in the skin raw material, the composite colloid comprises the following components in parts by weight (4-8): (2-4): the Iota carrageenan, lambdar carrageenan and locust bean gum of (1-2).
In the scheme of the invention, the arrangement of the colloid has important influence on the surface skin performance. The Iota carrageenan and the Lambda carrageenan can both play a role in thickening, and because of different molecular structures, the Iota carrageenan can be molded, so that the space network structure of a block product is more stable, the Lambda carrageenan does not play a role in molding the texture of the product, the locust bean gum can be thickened, the product can be enabled to take on a network structure, the stability of the product gel is facilitated, and the gelatin plays a role in surface film forming, when the carrageenan Iota: carrageenan Lambdar: the adding proportion of locust bean gum is (4-8): (2-4): (1-2) (more preferably 4:2:1), the product molecules are tightly wound and insoluble in water, and can be wrapped on the surface of cheese strips, so that the surface of the product can not be melted when the cheese strips are fried and baked at high temperature. In cheese strips, after the membrane separation casein is rearranged by optimizing a composite emulsifying salt system, not only the wiredrawing performance of the product is guaranteed, but also the combination of the content and the epidermis is facilitated, and the product performance can be further guaranteed.
The person skilled in the art can set up other functional components in the formulation and other parameters in the process according to common general knowledge, which can all achieve effects comparable to those described above for the invention. However, there are also more preferable technical solutions concerning other components and parameters, and for this purpose, the present invention has been further studied and the following preferable solutions have been obtained.
Preferably, the raw cheese is immature marsupial cheese.
Preferably, the natural cheese is cheddar cheese.
Preferably, the content raw materials further include: 0.4 to 0.6 part of Kappa carrageenan and 0.5 to 0.8 part of acetylated distarch adipic acid ester.
The hardness and the adhesiveness of the cheese strips can be in a better range by using the colloid and the thickener according to the formula, so that the coating adhesion effect is further improved, and meanwhile, the wiredrawing effect of the product after frying and baking is maintained.
More preferably, the content raw material further includes: 10-13 parts of vegetable oil and 8-10 parts of skim milk powder.
The vegetable oil has a higher melting point, so that the oil precipitation phenomenon is not easy to occur in the high-temperature frying and baking process of the product.
Preferably, the skin material further comprises: 1.3 to 1.5 parts of enzyme-coagulated casein, 0.8 to 1.0 part of sodium hexametaphosphate, 0.2 to 0.4 part of disodium hydrogen phosphate, 0.5 to 0.7 part of sodium starch octenyl succinate and 0.4 to 0.6 part of hydroxypropyl distarch phosphate.
The formula further improves the quality structure of the skin product, is more beneficial to product molding, and simultaneously ensures that the product is not easy to be burnt in the frying and baking process.
More preferably, the skin material further comprises: 8-10 parts of skim milk powder and 8-10 parts of anhydrous cream.
Preferably, the content raw materials further include: 0.5-0.7 part of lactic acid.
Preferably, the skin material further comprises: 0.6-0.8 part of lactic acid and 6-8 parts of white granulated sugar.
When the flavoring agent is added according to the proportion, the flavor of the product is better, and the quality structure of the product is not affected.
In some embodiments, certain edible flavors and colors can be added into the content raw materials and the surface raw materials according to the characteristics of the product, and a certain amount of preservative can be added into the surface raw materials according to national standard requirements in order to prolong the shelf life of the product.
The above-described raw material schemes can be combined by a person skilled in the art to obtain preferred embodiments of the raw material formulation of the present invention.
As a preferred embodiment, the raw materials of the processed cheese include a content raw material and a skin raw material;
the content raw materials comprise the following components in parts by weight per 100 parts by weight: 20-25 parts of Maryland cheese, 3.0-5.0 parts of membrane separation casein, 1.1-1.7 parts of compound emulsifying salt, 0.4-0.6 part of Kappa carrageenan, 0.5-0.8 part of acetylated distarch adipic acid ester, 10-13 parts of vegetable oil, 8-10 parts of skim milk powder and 0.5-0.7 part of lactic acid; the balance being water;
wherein the composite emulsifying salt comprises the following components in percentage by weight (3-5): (2-4): sodium hexametaphosphate, dipotassium hydrogen phosphate, and sodium citrate of (6-8);
the skin material comprises the following components in parts by weight per 100 parts by weight: 20-25 parts of cheddar cheese, 0.7-1.4 parts of composite colloid, 0.2-0.4 part of gelatin, 1.3-1.5 parts of enzyme-linked casein, 0.8-1.0 part of sodium hexametaphosphate, 0.2-0.4 part of disodium hydrogen phosphate, 0.5-0.7 part of sodium starch octenyl succinate, 0.4-0.6 part of hydroxypropyl di-starch phosphate, 8-10 parts of skim milk powder, 6-8 parts of white granulated sugar, 8-10 parts of anhydrous cream and lactic acid: 0.6-0.8 part; the balance being water;
wherein the composite colloid comprises the following components in percentage by weight (4-8): (2-4): the Iota carrageenan, lambdar carrageenan and locust bean gum of (1-2).
Preferably, the preparation method comprises the following steps:
(1) Preparing the content raw material into cheese strips;
(2) Emulsifying the surface raw material, spraying the surface raw material on the surface of the cheese strip to form a coating, cooling and molding the coating, pre-freezing the coating, drying the product at 60-65 ℃ until a crust is formed on the surface (preferably, the drying time is 50-70 s), and then treating the product at 0.2-0.3Mpa and 115-120 ℃ for 120-130 seconds.
The freeze-drying process is favorable for improving the combination of the epidermis and the content, can ensure the texture of the product, is favorable for restoring the baking characteristic of the product after being fried and baked at high temperature, and has better mouthfeel.
Preferably, in step (1), the content material is melted at a shear rate of 300-500 r.
Preferably, the melting temperature is 80-85 ℃.
As a preferred embodiment, the melting is specifically:
heating the mixed content material to 80-85deg.C, maintaining for 5-8min, and shearing at 300-500r for 4-6min.
Through the above melting process (especially control of shear rate), the degree of disruption of fat in the content is improved, the adhesiveness of the product texture is enhanced, and further the combination of the content and the epidermis is facilitated.
Preferably, in step (1), the sterilization temperature of the content material is 75-85 ℃.
Sterilization temperatures outside this range tend to denature casein, resulting in reduced stringing adhesions.
Preferably, in step (1), the temperature of the emulsification is 74-76 ℃, more preferably 75 ℃, and the scraper rotation speed is 14-18r. Preferably, the emulsification time is 3-5min.
Preferably, when lactic acid is contained in the content material, lactic acid is added when the other material is emulsified. This is more advantageous in controlling the degree of emulsification of the product so that the product has the described stringing characteristics after frying.
Preferably, in the step (2), the emulsifying temperature is 80-85 ℃ and the scraper rotating speed is 14-18r. Preferably, the emulsification time is 5-15min.
Preferably, in the step (1), the length of the cheese strip is 4-8 cm, and the cross-sectional area is 10-15 cm 2 The method comprises the steps of carrying out a first treatment on the surface of the In the step (2), the thickness of the coating is 2-4cm. By the arrangement, the ideal taste of the product, which is crisp outside and tender inside after frying and baking, is more favorably ensured.
For example, in one embodiment, the cheese bars are long x wide x high = 6 x 4 x 3cm.
The above schemes can be combined by the person skilled in the art to obtain preferred embodiments of the preparation method according to the invention.
As a preferred embodiment, the preparation method comprises:
s1, mixing the content raw materials except lactic acid at a shearing speed of 500-800r, and melting at a shearing speed of 300-500r at 80-85 ℃ to obtain a content melting product;
s2, sterilizing the content melting product at 75-85 ℃, adding lactic acid, emulsifying at 74-76 ℃ and a scraper rotation speed of 14-18r to obtain a content emulsifying product, and vacuumizing to prepare a molded cheese strip; the length of the cheese strip is 4-8 cm, and the cross-sectional area is 10-15 cm 2 ；
S3, mixing the epidermis raw materials at a shearing speed of 1000-1500r, and then melting at a shearing speed of 85-95 ℃ and 800-1200r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product at the scraper rotating speed of 80-85 ℃ and 14-18r to obtain an epidermis emulsion product, vacuumizing, spraying the epidermis emulsion product at 70-75 ℃ on the surface of the cheese strips to form a coating of 2-4cm, cooling and molding, pre-freezing, drying at 60-65 ℃ to form a crust on the surface, and treating at 0.2-0.3Mpa and 115-120 ℃ for 120-130 seconds.
The invention further provides a processed cheese made by the above mentioned method of preparation.
Based on the scheme, the beneficial effects of the invention are as follows:
the processed cheese disclosed by the invention has the advantages that the skin is not melted and a crust can be formed when the processed cheese is fried and baked at a high temperature, the content has wiredrawing property, and the wiredrawing length can reach 2-4cm, so that the processed cheese has a crisp-outside and tender-inside taste, and the cooking and eating requirements are met. In addition, the water content of the product is 15-20%, and the product can be stored for 9 months in vacuum packaging at normal temperature, thereby being beneficial to the preservation and transportation of the product.
Through experiments and detection, the performance indexes of the processed cheese in the invention are all in the ranges shown in Table 1:
TABLE 1
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
In order to further facilitate the comparison effect, the following examples used the same batch of marsupial cheese and cheddar cheese, respectively, with a fat content of 30 mass%, a protein content of 28 mass% and a moisture content of 46 mass%. The fat content in cheddar cheese was 33 mass%, the protein content was 28 mass%, and the moisture content was 49 mass%.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The raw materials or instruments used are conventional products which are purchased by normal channel manufacturers without identifying manufacturers.
Example 1
The present example provides a processed cheese whose raw materials include a content raw material and a skin raw material.
Wherein, the raw materials formula of the content is as follows:
20% of Maryland cheese, 13% of vegetable oil, 10% of skim milk powder, 5% of membrane separation casein, 0.8% of acetylated distarch adipic acid ester, 0.6% of sodium citrate, 0.3% of sodium hexametaphosphate, 0.4% of dipotassium hydrogen phosphate, 0.6% of Kappa carrageenan, 0.7% of lactic acid and 100% of water.
The formula of the skin raw material is as follows: 20% of cheddar cheese, 10% of skim milk powder, 10% of anhydrous cream, 0.8% of sodium hexametaphosphate, 0.2% of disodium hydrogen phosphate, 1.5% of enzymatic casein, 0.7% of sodium starch octenyl succinate, 0.4% of hydroxypropyl distarch phosphate, 0.8% of Iota carrageenan, 0.4% of gelatin, 0.2% of locust bean gum, 0.3% of Lambdar carrageenan, 0.6% of lactic acid and water supplementing to 100%.
The preparation method comprises the following steps:
s1, mixing the raw materials of the content except lactic acid for 8min at a shear rate of 500r, and then melting at a shear rate of 300r at 80 ℃ to obtain a content melting product;
s2, sterilizing the content melting product at 75 ℃ for 30 seconds, adding lactic acid, emulsifying for 3 minutes at the scraper rotating speed of 75 ℃ and 17r to obtain the content emulsifying product, vacuumizing to-0.2 bar, maintaining for 30 seconds, and filling at the filling temperature of 75 ℃ to form cheese strips with width of 6 times of 4 times of 3 cm; and (3) carrying out online cooling after filling the product, wherein the temperature of cooling water is less than-30 ℃, and the surface temperature of the product is reduced to 2-5 ℃ so as to enable the product to be molded.
S3, mixing the epidermis raw materials for 8min at a shear rate of 1500r, heating to 85 ℃, keeping for 10min, and keeping for 5min at a shear rate of 1000r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product for 5min at the scraper rotating speed of 80 ℃ and 17r to obtain epidermis emulsion product, vacuumizing to-0.2 bar and keeping for 30S, forming a coating of 2-4cm on the surface of the cheese strip by spraying the epidermis emulsion product at 75 ℃, cooling to enable the temperature of the product to be reduced to 2-5 ℃, molding, and freeze-drying after the product is placed in a freezer for 4-6 h;
wherein the freeze-drying specifically comprises: the molded product was pre-frozen, dried at 60℃until a crust was formed on the surface, and then treated at 0.2MPa and 117℃for 120 seconds.
Example 2
The present example provides a processed cheese whose raw materials include a content raw material and a skin raw material.
Wherein, the raw materials formula of the content is as follows:
22wt% of Maryland cheese, 10wt% of vegetable oil, 8.5wt% of skim milk powder, 4wt% of membrane separation casein, 0.6wt% of acetylated distarch adipic acid ester, 0.7wt% of sodium citrate, 0.4wt% of sodium hexametaphosphate, 0.2wt% of dipotassium hydrogen phosphate, 0.4wt% of Kappa carrageenan, 0.5wt% of lactic acid and water supplementing to 100%.
The formula of the skin raw material is as follows: 22wt% of cheddar cheese, 9wt% of skim milk powder, 9.5wt% of anhydrous cream, 0.85wt% of sodium hexametaphosphate, 0.25wt% of disodium hydrogen phosphate, 1.45wt% of enzymatic casein, 0.65wt% of sodium starch octenyl succinate, 0.45wt% of hydroxypropyl distarch phosphate, 0.7wt% of Iota carrageenan, 0.35wt% of gelatin, 0.15wt% of locust bean gum, 0.35wt% of Lambdar carrageenan, 0.65wt% of lactic acid and water supplementing to 100%.
The preparation method comprises the following steps:
s1, mixing the raw materials of the content except lactic acid for 8min at a shear rate of 600r, and then melting at a shear rate of 400r at 85 ℃ to obtain a content melting product;
s2, sterilizing the content melting product at 80 ℃ for 30 seconds, adding lactic acid, emulsifying for 5 minutes at a scraper rotating speed of 75 ℃ and 14r to obtain a content emulsifying product, vacuumizing to-0.3 bar, maintaining for 20 seconds, and filling at a filling temperature of 75 ℃ to form cheese strips with width of 6 x 4 x 3 cm; and (3) carrying out online cooling after filling the product, wherein the temperature of cooling water is less than-30 ℃, and the surface temperature of the product is reduced to 2-5 ℃ so as to enable the product to be molded.
S3, mixing the epidermis raw materials for 9min at a shear rate of 1200r, heating to 95 ℃, keeping for 7min, and keeping for 5min at a shear rate of 800r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product for 10min at the scraper rotating speed of 85 ℃ and 14r to obtain epidermis emulsion product, vacuumizing to-0.3 bar and keeping for 20S, forming a coating of 2-4cm on the surface of the cheese strip by spraying the epidermis emulsion product at 75 ℃, cooling to enable the temperature of the product to be reduced to 2-5 ℃, molding, and freeze-drying after the product is placed in a freezer for 4-6 h;
wherein the freeze-drying specifically comprises: the molded product was pre-frozen, dried at 63℃until a crust was formed on the surface, and then treated at 120℃under 0.25MPa for 130 seconds.
Example 3
The present example provides a processed cheese whose raw materials include a content raw material and a skin raw material.
Wherein, the raw materials formula of the content is as follows:
24wt% of Maryland cheese, 12wt% of vegetable oil, 9wt% of skim milk powder, 3.5wt% of membrane separation casein, 0.7wt% of acetylated distarch adipic acid ester, 0.8wt% of sodium citrate, 0.45wt% of sodium hexametaphosphate, 0.4wt% of dipotassium hydrogen phosphate, 0.55wt% of Kappa carrageenan, 0.6wt% of lactic acid and water supplementing to 100%.
The formula of the skin raw material is as follows: 24wt% of cheddar cheese, 8.5wt% of skim milk powder, 9wt% of anhydrous cream, 0.9wt% of sodium hexametaphosphate, 0.3wt% of disodium hydrogen phosphate, 1.4wt% of enzymatic casein, 0.6wt% of sodium starch octenyl succinate, 0.5wt% of hydroxypropyl distarch phosphate, 0.6wt% of Iota carrageenan, 0.3wt% of gelatin, 0.18wt% of locust bean gum, 0.4wt% of Lambdar carrageenan, 0.7wt% of lactic acid and water supplementing to 100%.
The preparation method comprises the following steps:
s1, mixing the content raw materials except lactic acid at a shear rate of 800r for 6min, and melting at a shear rate of 82 ℃ and 400r to obtain a content melting product;
s2, sterilizing the content melting product at 80 ℃ for 30 seconds, adding lactic acid, emulsifying for 5 minutes at a scraper rotating speed of 75 ℃ and 14r to obtain a content emulsifying product, vacuumizing to-0.3 bar, keeping for 20 seconds, and filling at a filling temperature of 77 ℃ to form cheese strips with width of 6 times of 4 times of 3 cm; and (3) carrying out online cooling after filling the product, wherein the temperature of cooling water is less than-30 ℃, and the surface temperature of the product is reduced to 2-5 ℃ so as to enable the product to be molded.
S3, mixing the epidermis raw materials for 8min at a shear rate of 1300r, heating to 90 ℃, keeping for 10min, and keeping for 5min at a shear rate of 1200r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product for 15min at the scraper rotating speed of 85 ℃ and 14r to obtain epidermis emulsion product, vacuumizing to-0.3 bar and keeping for 20S, forming a coating of 2-4cm on the surface of the cheese strip by spraying the epidermis emulsion product at 75 ℃, cooling to enable the temperature of the product to be reduced to 2-5 ℃, molding, and freeze-drying after the product is placed in a freezer for 4-6 h;
wherein the freeze-drying specifically comprises: the molded product was pre-frozen, dried at 62℃until a crust was formed on the surface, and then treated at 128℃under 0.3MPa for 130 seconds.
Example 4
The present example provides a processed cheese whose raw materials include a content raw material and a skin raw material.
Wherein, the raw materials formula of the content is as follows:
25% of Maryland cheese, 11% of vegetable oil, 8% of skim milk powder, 3% of membrane separation casein, 0.55% of acetylated distarch adipic acid ester, 0.65% of sodium citrate, 0.5% of sodium hexametaphosphate, 0.3% of dipotassium hydrogen phosphate, 0.45% of Kappa carrageenan, 0.65% of lactic acid and water supplementing to 100%.
The formula of the skin raw material is as follows: 23wt% of cheddar cheese, 8wt% of skim milk powder, 8.5wt% of anhydrous cream, 0.95wt% of sodium hexametaphosphate, 0.35wt% of disodium hydrogen phosphate, 1.35wt% of enzymatic casein, 0.55wt% of sodium starch octenyl succinate, 0.55wt% of hydroxypropyl distarch phosphate, 0.5wt% of Iota carrageenan, 0.25wt% of gelatin, 0.2wt% of locust bean gum, 0.2wt% of Lambdar carrageenan, 0.8wt% of lactic acid and water supplementing to 100%.
The preparation method comprises the following steps:
s1, mixing the raw materials of the content except lactic acid for 6min at a shear rate of 700r, and then melting at a shear rate of 83 ℃ and 400r to obtain a content melting product;
s2, sterilizing the content melting product at 80 ℃ for 30 seconds, adding lactic acid, emulsifying for 5 minutes at 75 ℃ and a scraper rotating speed of 14r to obtain a content emulsifying product, vacuumizing to-0.2 bar, maintaining for 30 seconds, and filling at a filling temperature of 76 ℃ to form cheese strips with width of 6 times of 4 times of 3 cm; and (3) carrying out online cooling after filling the product, wherein the temperature of cooling water is less than-30 ℃, and the surface temperature of the product is reduced to 2-5 ℃ so as to enable the product to be molded.
S3, mixing the epidermis raw materials for 8min at a shear rate of 1000r, heating to 87 ℃, keeping for 8min, and keeping for 3min at the shear rate of 1000r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product for 5min at the scraper rotating speed of 85 ℃ and 14r to obtain epidermis emulsion product, vacuumizing to-0.2 bar and keeping for 30S, forming a coating of 2-4cm on the surface of the cheese strip by spraying the epidermis emulsion product at 75 ℃, cooling to enable the temperature of the product to be reduced to 2-5 ℃, molding, and freeze-drying after the product is placed in a freezer for 4-6 h;
wherein the freeze-drying specifically comprises: the molded product was pre-frozen, dried at 63℃until a crust was formed on the surface, and then treated at 116℃under 0.25MPa for 127 seconds.
Example 5
The present example provides a processed cheese whose raw materials include a content raw material and a skin raw material.
Wherein, the raw materials formula of the content is as follows:
21wt% of Maryland cheese, 10wt% of vegetable oil, 9.5wt% of skim milk powder, 3wt% of membrane separation casein, 0.5wt% of acetylated distarch adipic acid ester, 0.7wt% of sodium citrate, 0.4wt% of sodium hexametaphosphate, 0.25wt% of dipotassium hydrogen phosphate, 0.5wt% of Kappa carrageenan, 0.7wt% of lactic acid and water supplementing to 100%.
The formula of the skin raw material is as follows: 25% of cheddar cheese, 9% of skim milk powder, 8% of anhydrous cream, 1% of sodium hexametaphosphate, 0.4% of disodium hydrogen phosphate, 1.3% of enzymatic casein, 0.5% of sodium starch octenyl succinate, 0.6% of hydroxypropyl distarch phosphate, 0.55% of Iota carrageenan, 0.2% of gelatin, 0.16% of locust bean gum, 0.25% of Lambdar carrageenan, 0.75% of lactic acid and water supplementing to 100%.
The preparation method comprises the following steps:
s1, mixing the content raw materials except lactic acid for 8min at a shear rate of 650r, and melting at a shear rate of 84 ℃ and 450r to obtain a content melting product;
s2, sterilizing the content melting product at 80 ℃ for 30 seconds, adding lactic acid, emulsifying for 5 minutes at 75 ℃ and a scraper rotating speed of 14r to obtain a content emulsifying product, vacuumizing to-0.2 bar, maintaining for 30 seconds, and filling at a filling temperature of 78 ℃ to form cheese strips with width of 6 times of 4 times of 3 cm; and (3) carrying out online cooling after filling the product, wherein the temperature of cooling water is less than-30 ℃, and the surface temperature of the product is reduced to 2-5 ℃ so as to enable the product to be molded.
S3, mixing the epidermis raw materials for 8min at a shearing speed of 1000r, heating to 95 ℃, keeping for 10min, and keeping for 5min at a shearing speed of 900r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product for 5min at 83 ℃ and a scraper rotating speed of 14r to obtain epidermis emulsion product, vacuumizing to-0.2 bar and keeping for 30S, forming a coating of 2-4cm on the surface of the cheese strip by spraying the epidermis emulsion product at 75 ℃, cooling to enable the temperature of the product to be reduced to 2-5 ℃, molding, and freeze-drying after the product is placed in a freezer for 4-6 h;
wherein the freeze-drying specifically comprises: the molded product was dried at 61℃until a crust was formed on the surface, and then treated at 0.3MPa and 117℃for 125 seconds.
Comparative example 1
This comparative example provides a processed cheese which differs from example 1 in that sodium hexametaphosphate was added in an amount of 1.2wt% and dipotassium hydrogen phosphate was added in an amount of 0.8wt% to the starting material of the contents. The resulting product did not exhibit stringiness.
Comparative example 2
This comparative example provides a processed cheese which differs from example 1 in that the amount of addition of the membrane-separated casein in the content raw material is 2.0wt%. The obtained product has weak or no wiredrawing property after being baked, and is easy to break.
Comparative example 3
This comparative example provides a processed cheese which differs from example 1 in that in the skin material, the amount of Iota carrageenan added was 0.3wt%, the amount of locust bean gum added was 0.05wt% and the amount of Lambdar carrageenan added was 0.1wt%. The surface viscosity of the product is 180g, the product is easy to melt in the frying and baking process, and the product cannot be wrapped on the inner cheese strips.
Comparative example 4
This comparative example provides a processed cheese which differs from example 1 in that the amount of Iota carrageenan added in the skin material was 0.1wt% and the amount of gelatin added was 0.1wt%. In the preparation process, the adhesion force of the product is 0.4g, the skin effect is poor, and the product is easy to separate from the content.
Comparative example 5
This comparative example provides a processed cheese which differs from example 1 in that in the skin material, the Lambda carrageenan was added in an amount of 0.4wt% and the locust bean gum was added in an amount of 0.3wt%.
The adhesion of the obtained product is 3g, the melting property of the product in the mouth is poor due to the increase of the viscosity, and the hardness of the product is limited due to the viscosity, so that the product is poor in molding.
Test examples
1. The characteristic indexes of the cheese bars obtained in the examples were examined, and the examination results are shown in Table 2 below.
Wherein, the hardness, the adhesiveness and the adhesion of the sample are detected by adopting a TPA texture detector;
TABLE 2
| Sample source | Hardness (g) | Adhesive property (g) | Adhesion (g) |
| Example 1 | 120 | 100 | 0.8 |
| Example 2 | 140 | 110 | 1.0 |
| Example 3 | 150 | 115 | 0.95 |
| Example 4 | 170 | 120 | 0.87 |
| Example 5 | 165 | 105 | 1.02 |
2. The characteristic index of the final product obtained in the example was examined, and the examination results are shown in Table 3 below.
Wherein the viscosity is measured by full texture analysis (TPA).
The method for measuring epidermis sensory and content sensory comprises the following steps: the product is baked at 180-240 ℃ for 2-4min, the skin sense of the product and the sense of the content of the product when the product is stretched are observed, and the wiredrawing length is measured.
TABLE 3 Table 3
By way of example, a number of tests were carried out with the method according to the invention and the product characteristic index obtained was detected, and the hardness of the content of the product obtained was counted: the hardness is not less than 120g and not more than 180g, the cohesiveness is not less than 100g and not more than 120g, the adhesion is not less than 0.7 and not more than 1.5g, the appearance after frying and baking is stringy, and the wiredrawing length can reach 2-4cm. The prepared product has an epidermal viscosity of 260-300g, and can be wrapped on the product, and the product is not melted after being decocted and roasted.
3. The processed cheese (vacuum-packed) of example 1 was stored at room temperature, and was tested by the test method of reference 2 after 1, 3, 6 and 9 months, respectively, and the test results are shown in table 4 below.
TABLE 4 Table 4
In addition, the invention also refers to the method to detect the processed cheese of other examples after 1, 3, 6 and 9 months respectively, and the processed cheese has stable performance and taste in 9 months.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (7)
1. A preparation method of processed cheese is characterized in that the raw materials comprise a content raw material and a skin raw material;
the raw material formula of the content is as follows: 20. 20wt% of Maryland cheese, 13. 13wt% of vegetable oil, 10. 10wt% of skim milk powder, 5. 5wt% of membrane-separated casein, 0.8. 0.8wt% of acetylated distarch adipic acid ester, 0.6. 0.6wt% of sodium citrate, 0.3. 0.3wt% of sodium hexametaphosphate, 0.4. 0.4wt% of dipotassium hydrogen phosphate, 0.6wt% of Kappa carrageenan, 0.7. 0.7wt% of lactic acid and 100% of water;
the formula of the skin raw material is as follows: cheddar cheese 20wt%, skim milk powder 10wt%, anhydrous cream 10wt%, sodium hexametaphosphate 0.8wt%, disodium hydrogen phosphate 0.2wt%, casein enzyme 1.5wt%, sodium starch octenyl succinate 0.7wt%, hydroxypropyl distarch phosphate 0.4wt%, iota carrageenan 0.8wt%, gelatin 0.4wt%, locust bean gum 0.2wt%, lambdar carrageenan 0.3wt%, lactic acid 0.6% by weight, and water supplementing to 100%;
alternatively, the raw materials of the content are as follows: maryland cheese 22wt%, vegetable oil 10wt%, skim milk powder 8.5wt%, membrane-separated casein 4wt%, acetylated distarch adipic acid ester 0.6wt%, sodium citrate 0.7wt%, sodium hexametaphosphate 0.4wt%, dipotassium hydrogen phosphate 0.2wt%, kappa carrageenan 0.4wt%, lactic acid 0.5wt%, and water to 100%;
the formula of the skin raw material is as follows: cheddar cheese 22wt%, skim milk powder 9wt%, anhydrous cream 9.5wt%, sodium hexametaphosphate 0.85wt%, disodium hydrogen phosphate 0.25wt%, enzyme-coagulated casein 1.45wt%, sodium starch octenyl succinate 0.65wt%, hydroxypropyl distarch phosphate 0.45wt%, iota carrageenan 0.7wt%, gelatin 0.35wt%, locust bean gum 0.15wt%, lambdar carrageenan 0.35wt%, lactic acid 0.65wt%, and water supplementing to 100%;
alternatively, the raw materials of the content are as follows: maryland cheese 24. 24wt%, vegetable oil 12. 12wt%, skim milk powder 9. 9wt%, membrane-separated casein 3.5. 3.5wt%, acetylated distarch adipic acid ester 0.7. 0.7wt%, sodium citrate 0.8. 0.8wt%, sodium hexametaphosphate 0.45. 0.45wt%, dipotassium hydrogen phosphate 0.4. 0.4wt%, kappa carrageenan 0.55wt%, lactic acid 0.6. 0.6wt%, and water to 100%;
the formula of the skin raw material is as follows: cheddar cheese 24. 24wt%, skim milk powder 8.5wt%, anhydrous cream 9. 9wt%, sodium hexametaphosphate 0.9wt%, disodium hydrogen phosphate 0.3wt%, enzyme-coagulated casein 1.4wt%, sodium starch octenyl succinate 0.6wt%, hydroxypropyl distarch phosphate 0.5wt%, iota carrageenan 0.6wt%, gelatin 0.3wt%, locust bean gum 0.18wt%, lambdar carrageenan 0.4wt%, lactic acid 0.7% by weight, and water supplementing to 100%;
alternatively, the raw materials of the content are as follows: 25. 25wt% of Maryland cheese, 11. 11wt% of vegetable oil, 8. 8wt% of skim milk powder, 3. 3wt% of membrane-separated casein, 0.55. 0.55wt% of acetylated distarch adipic acid ester, 0.65. 0.65wt% of sodium citrate, 0.5. 0.5wt% of sodium hexametaphosphate, 0.3. 0.3wt% of dipotassium hydrogen phosphate, 0.45. 0.45wt% of Kappa carrageenan, 0.65. 0.65wt% of lactic acid and 100% of water;
the formula of the skin raw material is as follows: cheddar cheese 23wt%, skim milk powder 8wt%, anhydrous butter 8.5wt%, sodium hexametaphosphate 0.95wt%, disodium hydrogen phosphate 0.35wt%, enzyme-coagulated casein 1.35wt%, sodium starch octenyl succinate 0.55wt%, hydroxypropyl distarch phosphate 0.55wt%, iota carrageenan 0.5wt%, gelatin 0.25wt%, locust bean gum 0.2wt%, lambdar carrageenan 0.2wt%, lactic acid 0.8wt%, and water to 100%;
alternatively, the raw materials of the content are as follows: 21. 21wt% of Maryland cheese, 10. 10wt% of vegetable oil, 9.5. 9.5wt% of skim milk powder, 3. 3wt% of membrane-separated casein, 0.5wt% of acetylated distarch adipic acid ester, 0.7. 0.7wt% of sodium citrate, 0.4wt% of sodium hexametaphosphate, 0.25. 0.25wt% of dipotassium hydrogen phosphate, 0.5wt% of Kappa carrageenan, 0.7. 0.7wt% of lactic acid and 100% of water;
the formula of the skin raw material is as follows: cheddar cheese 25wt%, skim milk powder 9wt%, anhydrous butter 8wt%, sodium hexametaphosphate 1wt%, disodium hydrogen phosphate 0.4wt%, casein enzyme 1.3wt%, sodium starch octenyl succinate 0.5wt%, hydroxypropyl distarch phosphate 0.6wt%, iota carrageenan 0.55wt%, gelatin 0.2wt%, locust bean gum 0.16wt%, lambdar carrageenan 0.25wt%, lactic acid 0.75wt%, and water supplementing to 100%;
the preparation method comprises the following steps:
(1) Preparing the content raw material into cheese strips;
(2) Emulsifying the surface raw material, spraying the surface raw material on the surface of the cheese strip to form a coating, cooling and molding the coating, pre-freezing the coating, drying the coating at 60-65 ℃ until the surface of the coating forms a crust, and then treating the crust for 120-130 seconds at 115-120 ℃ under 0.2-0.3 Mpa.
2. The method according to claim 1, wherein in step (1), the content raw material is melted at a shear rate of 300 to 500 r.
3. The method of claim 2, wherein the melting temperature is 80-85 ℃.
4. The method according to claim 2, wherein in the step (1), the raw material of the content is melted and then subjected to sterilization treatment at a sterilization temperature of 75 to 85 ℃.
5. The method according to claim 1, wherein in the step (1), the cheese bar has a length of 4 to 8cm and a cross-sectional area of 10 to 15cm 2 The method comprises the steps of carrying out a first treatment on the surface of the In the step (2), the thickness of the coating is 2-4cm.
6. The preparation method according to claim 1, characterized in that the preparation method comprises:
s1, mixing the content raw materials except lactic acid at a shearing speed of 500-800r, and melting at a shearing speed of 300-500r at 80-85 ℃ to obtain a content melting product;
s2, sterilizing the content melting product at 75-85 ℃, adding lactic acid, emulsifying at 74-76 ℃ and a scraper rotation speed of 14-18r to obtain a content emulsifying product, and vacuumizing to prepare a molded cheese strip; the length of the cheese strip is 4-8 cm, and the cross-sectional area is 10-15 cm 2 ；
S3, mixing the epidermis raw materials at a shearing speed of 1000-1500r, and then melting at a shearing speed of 85-95 ℃ and 800-1200r to obtain epidermis melting products;
s4, emulsifying the epidermis melt product at the scraper rotating speed of 80-85 ℃ and 14-18r to obtain an epidermis emulsion product, vacuumizing, spraying the epidermis emulsion product at 70-75 ℃ on the surface of the cheese strips to form a coating of 2-4cm, cooling and molding, pre-freezing, drying at 60-65 ℃ until the surface of the cheese strips forms a crust, and then treating at 0.2-0.3Mpa and 115-120 ℃ for 120-130 seconds.
7. A processed cheese made by the method of any one of claims 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011388332.3A CN114568543B (en) | 2020-12-01 | 2020-12-01 | A baked processed cheese and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011388332.3A CN114568543B (en) | 2020-12-01 | 2020-12-01 | A baked processed cheese and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114568543A CN114568543A (en) | 2022-06-03 |
| CN114568543B true CN114568543B (en) | 2023-10-13 |
Family
ID=81767241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011388332.3A Active CN114568543B (en) | 2020-12-01 | 2020-12-01 | A baked processed cheese and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114568543B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985612A (en) * | 2006-09-12 | 2007-06-27 | 华南农业大学 | Chinese flavor cheese producing process |
| CN101933536A (en) * | 2009-07-03 | 2011-01-05 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
| CN102742664A (en) * | 2012-06-26 | 2012-10-24 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
| CN107094899A (en) * | 2017-04-24 | 2017-08-29 | 安徽省粮油科学研究所 | A kind of strong stringiness reproduced cheese and preparation method thereof |
| CN107897390A (en) * | 2017-12-05 | 2018-04-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN108029775A (en) * | 2017-12-05 | 2018-05-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
-
2020
- 2020-12-01 CN CN202011388332.3A patent/CN114568543B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1985612A (en) * | 2006-09-12 | 2007-06-27 | 华南农业大学 | Chinese flavor cheese producing process |
| CN101933536A (en) * | 2009-07-03 | 2011-01-05 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
| CN102742664A (en) * | 2012-06-26 | 2012-10-24 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
| CN107094899A (en) * | 2017-04-24 | 2017-08-29 | 安徽省粮油科学研究所 | A kind of strong stringiness reproduced cheese and preparation method thereof |
| CN107897390A (en) * | 2017-12-05 | 2018-04-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN108029775A (en) * | 2017-12-05 | 2018-05-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114568543A (en) | 2022-06-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5626893A (en) | Method of treating a divided cheese product for anticaking | |
| KR100472264B1 (en) | Manufacturing method of soft or semi-soft fibrous cheese | |
| US7611743B2 (en) | Low protein cream cheese | |
| US20100040734A1 (en) | Cacao Husk-Derived Water-Soluble, Dietary Fiber, Process For Its Production, Foods and Beverages Containing It And Methods For Their Preparation | |
| CN101167500B (en) | Cream cheese and preparation method thereof | |
| CN105638880A (en) | Stirring-type flavored fermented milk and preparation method thereof | |
| JP6828137B2 (en) | Heat-stable fresh cheese | |
| CN108283217A (en) | A kind of processed cheese coating and preparation method thereof | |
| EP3616526A1 (en) | Method for manufacturing process cheese | |
| JPH04267843A (en) | Process cheese preparation | |
| CN114431302A (en) | Normal-temperature processed cheese and preparation method thereof | |
| US20050196509A1 (en) | Cheese for cooking in the microwave | |
| US4826693A (en) | Manufacture of cheese flavor powder | |
| CN102067913B (en) | Partly skimmed cheese and preparation method thereof | |
| CN109275722B (en) | Smearing type processed cheese and preparation method thereof | |
| CN114568543B (en) | A baked processed cheese and its preparation method | |
| JP5512241B2 (en) | Long-term stable cheese products | |
| US4288459A (en) | Low fat imitation sour cream | |
| TWI392459B (en) | Contains dextrin processed food composition | |
| RU2477052C1 (en) | Curd paste production method | |
| TW201438584A (en) | Cheese and method of manufacturing same | |
| CN114027363A (en) | Frozen cheese strip and preparation method thereof | |
| Board | Modern technology of milk processing & dairy products | |
| CN114568544B (en) | Steamed processed cheese and preparation method thereof | |
| JP3145399B2 (en) | Method for producing cheese or cheese-related product and cheese or cheese-related product obtained by performing the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |