CN114568545B - Pearl cheese and preparation method and food thereof - Google Patents

Abstract

The invention relates to the field of cheese products, in particular to pearl-like cheese, a preparation method thereof and food. The pearl cheese is composed of a spherical inner core and a gel film wrapped outside the spherical inner core, wherein the raw material of the spherical inner core is cheese, the gel film is composed of a colloid layer and a calcium salt layer, the raw material of the colloid layer comprises sodium alginate, carrageenan and water, and the raw material of the calcium salt layer is calcium salt and water. The cheese is used as an inner core, and a gel outer film is formed by embedding calcium gluconate and sodium alginate, so that a crystal clear pearl-shaped sphere is formed. The product has rich nutritive value and rich cheese flavor, and has obvious popping feeling by controlling the size of the embedded inner core and the thickness of the gel layer. The product of the invention can be applied to food such as milk tea, smoothie or cake, and the like, and the invention can increase the nutritive value and the interest.

Description

Pearl cheese and preparation method and food thereof

Technical Field

The invention relates to the field of cheese products, in particular to pearl-like cheese, a preparation method thereof and food.

Background

Patent document example 1 with publication number CN109938143a and entitled "a pulp-exploded pearl food with core-shell structure and method for preparing same" discloses a method for preparing pulp-exploded pearl food with core-shell structure, comprising: (1) Weighing a proper amount of sodium alginate according to the calculated amount, and preparing a high-viscosity sodium alginate solution with the concentration of 0.6% (w/w) by using distilled water for standby. Note that water should be added first, the high-viscosity sodium alginate powder is poured into water while stirring, and the mixture is left stand for 2 hours, and after the high-viscosity sodium alginate particles are observed to fully absorb water, the mixture is continuously stirred until the particles are completely dissolved, and then the mixture is left stand for 2 hours at 4 ℃ for use. Weighing a proper amount of low-ester pectin according to the calculated amount, and preparing 0.6% (w/w) low-ester pectin solution for later use by using distilled water. Note that the solution should be dissolved under 50 ℃ with stirring, and can be used after standing for 2 hours at 4 ℃ after complete dissolution. Compounding the 0.6% (w/w) high-viscosity sodium alginate and 0.6% (w/w) low-ester pectin solution in a mass ratio of 7:3, and magnetically heating and stirring in a water bath at 40 ℃ for 30min to obtain a high-viscosity sodium alginate-low-ester pectin composite solution, namely an external solution. (2) According to the formula of 10% (w/w) of mint chocolate powder, 15% (w/w) of chocolate syrup, 20% (w/w) of whole milk, 0.1% (w/w) of flax pectin, 1.5% (w/w) of calcium lactate and 53.4% (w/w) of distilled water, uniformly stirring the above materials, and standing at low temperature until bubbles are completely eliminated, thus obtaining core liquid for standby. (3) Pouring the core liquid into a spherical silica gel mold with the depth of 6mm and the inner diameter of 7mm, and putting into a freezing chamber with the temperature of 4 ℃ to freeze into an ice ball with the diameter of 7mm. Squeezing the ice ball from the silica gel mold into the normal temperature external liquid under slow stirring, reacting for 10min, melting the ice ball, forming a gel film on the outer layer, taking out, and rinsing with distilled water for 10min. (4) And (3) placing the core-shell capsule rinsed in the step (3) into a chitosan solution with the concentration of 0.5% (w/w) to react for 150 seconds, fishing out, placing into distilled water to rinse for 10 minutes, and then eating or placing into an aqueous solution containing sucrose, flavor syrup and sodium carboxymethyl cellulose to store. However, the gel film of the popped pearl is softer, the popped sense is weaker, and the inner core with the flavor of chocolate milk is more common and lacks freshness.

Disclosure of Invention

In view of this, the present invention provides a pearl cheese, a method for preparing the same and a food. The cheese product has rich cheese flavor, and can improve the popping feeling of the product.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides pearl cheese which consists of a spherical inner core and a gel film wrapped outside the spherical inner core; the raw material of the spherical inner core is cheese; the gel film is composed of a colloid layer and a calcium salt layer, wherein the calcium salt layer is arranged between the spherical inner core and the colloid layer, the raw materials of the colloid layer comprise sodium alginate, carrageenan and water, and the raw materials of the calcium salt layer comprise calcium salt and water.

At present, most common cheese products in the catering industry are striped marsupial cheese fragments, flaky cheese, boxed or blocky cream cheese and the like, compared with the striped cheese products in the market, pearl-shaped cheese products are not common, cheese is used as an inner core to be embedded with sodium alginate to be made into pearl-shaped spheres with different sizes, and the pearl-shaped cheese products are applied to food such as milk tea, ice sand or cake, so that the nutrition value is improved and the interestingness is increased, and different eating methods of the cheese are opened.

Preferably, the cheese is cream cheese. According to the invention, by screening various cheese cores, cream cheese is preferably selected as a core material, the cheese taste is most obvious, and the taste is also optimal.

Preferably, the diameter of the spherical inner core is 0.2 to 0.8cm, and the thickness of the gel film is 0.2 to 1.2mm.

Preferably, the diameter of the spherical inner core is 0.5 to 0.8cm and the thickness of the gel film is 0.6 to 1.2mm.

More preferably, the diameter of the spherical core is 0.5 to 0.8cm and the thickness of the gel film is 0.6 to 0.7mm.

The research of the invention finds that the larger the size of the embedded inner core of the pearl cheese is, the stronger the explosion feeling is, the embedded inner core is reduced, and the explosion feeling is weakened; the thinner the skin, the more likely the skin breaks when the teeth bite, and the sensation of popping is not achieved, and the thicker the skin, the worse the sensation of popping is.

Preferably, the mass percentage concentration of sodium alginate in the raw material of the colloid layer is 0.5-2.5%, and the mass percentage concentration of carrageenan is 0.5-1.5%.

Preferably, in the raw materials of the colloid layer, the mass percentage concentration of the sodium alginate is 1.5%, and the mass percentage concentration of the carrageenan is 1.0%.

Preferably, the mass percentage concentration of the calcium salt in the raw material of the calcium salt layer is 10-20%.

Preferably, the mass percentage concentration of the calcium salt in the raw material of the calcium salt layer is 15%.

Preferably, the calcium salt is calcium gluconate or calcium lactate.

The invention also provides a preparation method of the pearl cheese, which comprises the following steps:

adding sodium alginate and carrageenan into water at 55-65 ℃, dissolving, and cooling to obtain a colloid solution;

soaking the spherical inner core in a calcium salt solution for 0.5-10 min to obtain an inner core coated with a calcium salt layer;

immersing the inner core coated with the calcium salt layer into the colloid solution for 0.5-15 min, and cleaning to obtain the pearl cheese.

Preferably, the temperature of the water during the preparation of the colloidal solution is 60 ℃.

Preferably, the spherical core is immersed in the calcium salt solution for 5 minutes.

Preferably, the inner core coated with the calcium salt layer is immersed in the colloidal solution for 8 minutes.

The invention also provides a food, which comprises the pearl cheese and raw and auxiliary materials acceptable in food science.

Preferably, the food is milk tea, smoothie or cake. However, the kinds of the foods are not limited thereto, and those skilled in the art recognize that the kinds of the foods are within the scope of the present invention.

The invention provides pearl cheese, a preparation method thereof and food. The pearl cheese is composed of a spherical inner core and a gel film wrapped outside the spherical inner core, wherein the raw material of the spherical inner core is cheese, the gel film is composed of a colloid layer and a calcium salt layer, the raw material of the colloid layer comprises sodium alginate, carrageenan and water, and the raw material of the calcium salt layer is calcium salt and water. The invention has the following technical effects:

the cheese is used as an inner core, and a gel outer film is formed by embedding calcium gluconate and sodium alginate, so that a crystal clear pearl-shaped sphere is formed. The product has rich nutritive value and rich cheese flavor, and has obvious popping feeling by controlling the size of the embedded inner core and the thickness of the gel layer;

the product of the invention can be applied to food such as milk tea, smoothie or cake, and the like, and the invention can increase the nutritive value and the interest.

Detailed Description

The invention discloses pearl cheese, a preparation method thereof and food, and a person skilled in the art can properly improve the technological parameters by referring to the content of the pearl cheese. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and are deemed to be included in the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that variations and modifications can be made in the methods and applications described herein, and in the practice and application of the techniques of this invention, without departing from the spirit or scope of the invention.

The pearl cheese and the preparation method thereof and the raw materials or auxiliary materials used in the food can be purchased from the market.

The invention is further illustrated by the following examples:

example 1

Adding 1.0% sodium alginate and 1.0% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.5cm, soaking cheese particles in 15% calcium gluconate solution, and maintaining for 4min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 8 minutes, namely forming a gel film of 0.7mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a remarkable cheese flavor and a moderate popping sensation.

Example 2

Adding 1.5% sodium alginate and 1.0% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.8cm, soaking cheese particles in 15% calcium gluconate solution, and maintaining for 5min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 8 minutes, namely forming a gel film of 0.7mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a remarkable cheese flavor and a good popping feel.

Example 3

Adding 1.5% sodium alginate and 1.0% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.6cm, soaking cheese particles in 15% calcium gluconate solution, and maintaining for 4min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 6 minutes, namely forming a gel film of 0.6mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a remarkable cheese flavor and a good popping feel.

Example 4

Adding 2.0% sodium alginate and 1.0% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.8cm, soaking cheese particles in 20% calcium gluconate solution, and maintaining for 8min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 15min, namely forming a gel film with the thickness of 1.2mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a remarkable cheese flavor and a moderate popping sensation.

Comparative example 1

Adding 1.5% sodium alginate and 1.0% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical marsulra cheese with diameter of 0.5cm, soaking cheese particles in 15% calcium gluconate solution, and maintaining for 5min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 8 minutes, namely forming a gel film of 0.7mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a poor cheese flavor and a poor popping feel.

Comparative example 2

Adding 1.5% sodium alginate and 1.0% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical shape with diameter of 0.5cm from refined cheddar cheese, soaking cheese particles in 15% calcium gluconate solution, and maintaining for 5min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 8 minutes, namely forming a gel film of 0.7mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a low cheese flavor and a moderate popping sensation.

Comparative example 3

Adding 1.0% sodium alginate and 1.0% carrageenan into 55deg.C water, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.2cm, soaking cheese particles in 10% calcium gluconate solution, and maintaining for 2min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 2 minutes, namely forming a gel film of 0.2mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a poor cheese flavor and a poor popping feel.

Comparative example 4

Adding 2.0% sodium alginate and 1.5% carrageenan into water at 60deg.C, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.2cm, soaking cheese particles in 20% calcium gluconate solution, and maintaining for 6min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 12min, namely forming a gel film with the thickness of 1.2mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a poor cheese flavor and a poor popping feel.

Comparative example 5

Adding 1.0% sodium alginate and 1.0% carrageenan into water at 63 ℃, dissolving, and cooling. Preparing spherical cream cheese with diameter of 0.8cm, soaking cheese particles in 10% calcium gluconate solution, and maintaining for 2min; filtering the soaked cheese balls with a screen, immersing the cheese balls into a flowing groove of a mixed solution of sodium alginate and carrageenan, and keeping the cheese balls for 3min, namely forming a gel film of 0.2mm on the surface of the cheese; filtering out cheese balls with gel coated on the surface by using a screen, and washing for 15-30 seconds from flowing clean water;

the product obtained in this example was immersed in water at 65℃for 1min, and had a remarkable cheese taste and poor popping feel.

Comparative example 6

When the diameter of the inner core is smaller than 0.2cm, the product is soaked for 1min with 65 ℃ water, the cheese taste is not obvious, the burst feeling is poor, when the diameter of the inner core is larger than 0.8cm, the product is soaked for 1min with 65 ℃ water, the cheese taste is obvious, but the cheese feeling is not strong when the mouth is bitten and cracked.

Comparative example 7

When the gel film is smaller than 0.2mm, the gel film is soaked in water at 65 ℃ for 1min, the bursting pulp feel is poor due to the thin epidermis, and when the gel film is larger than 1.2mm, the bursting pulp feel is poor due to the excessively thick epidermis after being soaked in water at 65 ℃ for 1 min.

Taste comparison of test example 1 example and comparative example products

The specific evaluation method comprises the following steps:

10 sensory panelists trained on the sensory basis of the dairy products were selected. Providing corresponding training for taste (cheese flavor) and mouthfeel (popping feeling). The taste (cheese flavor) and the mouthfeel (popping sensation) are scored in two dimensions, and the score is from low to high (0-5.0 score). Rinsing with clear water was performed between each sample.

The taste and mouthfeel evaluation results are as follows:

TABLE 1 influence of different cheese species, core diameter sizes and gel film thickness on taste and mouthfeel

As can be seen from examples 1-4 and comparative examples 1-5, different cheese fillings have a significant effect on the taste and mouthfeel of pearl-like cheeses, and the marsulra cheese is used as an inner core, so that the cheese taste and the popping feel are poor; the refined cheddar cheese is taken as an inner core, and the cheese taste is insufficient; and the cream cheese is used as an inner core, so that a product with obvious cheese taste can be obtained. As can be seen from examples 1-4 and comparative examples 1-5, the inner core sizes were 0.6 and 0.8cm, the gel film thicknesses were 0.6 and 0.7mm, and the obtained pearl-like cheeses were remarkable in cheese flavor and good in popping feeling. In view of the later application, the size of the pipette is suitable for the market, preferably the core size is 0.6cm and the gel film thickness is 0.6mm.

Test example 2 effect comparison of different colloids

The different colloids are grouped into: experiment group 1 is carrageenan, and the preparation method is the same as that of example 3; comparative groups 1-7 replaced colloids with the following components:

comparative group 1:2.0-5.0% of acetate starch (modified starch), and after the starch is added, the formed film is thicker but softer, and can not achieve better burst feeling;

comparative group 2:2.0-5.0% hydroxypropyl starch (modified starch), and after the starch is added, the film formed by the method is thinner and softer, and can not achieve better bursting pulp feel;

comparative group 3:1.0-5.0% of waxy corn starch, and after the starch is added, the formed film is thicker than the former two starches, but has waxy property and weak popping feeling;

comparative group 4:0.5-1.5% locust bean gum, and adding locust bean gum, wherein the film is softer and can not burst;

comparative group 5:0.5-1.5% locust bean gum +1.0-3.0% acetate starch (modified starch), and after adding the two mixtures, the film is thicker, but still softer, and can not burst;

comparative group 6:0.5-1.5% carrageenan and 1.0-3.0% acetate starch (modified starch), the film can be thicker and more brittle, but the simple use of carrageenan has better effect in consideration of the simplicity and cost of the formula, so the carrageenan is selected.

Comparative group 7: pectin, the film thickness of which is similar to that of carrageenan, is the same as that of the gel film with the same thickness, but the brittleness is not as good as that of the carrageenan, and the bursting pulp feeling caused by the carrageenan cannot be achieved.

Test example 3 comparison of the effects of different entrapped calcium salts

The different calcium salts are grouped into: experiment group 1 is 15% calcium gluconate solution, and the preparation method is the same as that of example 3; comparative groups 1-3 replaced calcium gluconate with the following composition:

comparative group 1:5-20% of calcium chloride, which belongs to inorganic salt, and the thickness of the formed film is similar to that of calcium gluconate, but the hardness is slightly softer than that of the calcium gluconate, and the bursting pulp feel is slightly worse.

Comparative group 2:2-5% milk calcium (i.e. milk mineral salt), which forms a thin film with poor mouthfeel and a powdery feel.

Comparative group 3:3.0% calcium carbonate precipitate and proper amount of lactic acid diluent react, and then the reaction product and sodium alginate form gel film, which has bad taste, powdery feel, and the formed film is opaque and has bad appearance.

In conclusion, the calcium salt is selected to ensure that a film is easy to form, and the influence of the hardness degree of the formed film on the post-pulp bursting effect is considered.

Comparative example 4 with the published patent product

The formulation and preparation method of the gel film outer liquid in example 1 of the invention with reference to CN109938143a, the core and core dimensions, gel film dimensions were the same as in example 3.

The results show that: the cheese flavor was remarkable, but the popping feeling was insufficient as compared with example 3.

The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.

Claims (5)

1. A pearl cheese is characterized by comprising a spherical inner core and a gel film wrapped outside the spherical inner core; the raw material of the spherical inner core is cheese; the gel film consists of a colloid layer and calcium salt layers, wherein the raw materials of the colloid layer comprise sodium alginate, carrageenan and water, the raw materials of the calcium salt layer comprise calcium salt and water,

the diameter of the spherical inner core is 0.5-0.8 cm, and the thickness of the gel film is 0.6-1.2 mm;

the mass percentage concentration of sodium alginate in the raw materials of the colloid layer is 0.5-2.5%, and the mass percentage concentration of carrageenan is 0.5-1.5%;

the mass percentage concentration of calcium salt in the raw materials of the calcium salt layer is 10% -20%;

the calcium salt is calcium gluconate or calcium lactate.

2. The pearl cheese of claim 1, wherein the cheese is a cream cheese.

3. The method for preparing the pearl cheese according to claim 1 or 2, comprising the steps of:

adding sodium alginate and carrageenan into water at 55-65 ℃, dissolving, and cooling to obtain a colloid solution;

soaking the spherical inner core in a calcium salt solution for 0.5-10 min to obtain an inner core coated with a calcium salt layer;

immersing the inner core coated with the calcium salt layer into the colloid solution for 0.5-15 min, and cleaning to obtain the pearl cheese.

4. A food product comprising the pearl cheese of any one of claims 1 to 3 and a food-acceptable raw material.

5. The food product according to claim 4, characterized in that the food product is a milk tea, a smoothie or a cake.