CN114903090A

CN114903090A - Double-protein processed cheese and preparation method thereof

Info

Publication number: CN114903090A
Application number: CN202210417416.8A
Authority: CN
Inventors: 邹雪; 王秀
Original assignee: Zhejiang Top Biological Science & Technology Co ltd
Current assignee: Zhejiang Top Biological Science & Technology Co ltd
Priority date: 2022-04-20
Filing date: 2022-04-20
Publication date: 2022-08-16

Abstract

The invention discloses a double-protein processed cheese and a preparation method thereof. The raw materials of the double-protein processed cheese comprise, by mass, 45-55% of natural cheese, 25-40% of oat milk, 8-15% of white granulated sugar, 2-6% of milk powder, 0.2-0.5% of acidity regulator, 0.06-0.1% of preservative, 0.4-1.4% of emulsifying salt and 0.5-1.5% of edible gum. The processed cheese has double proteins of animal protein and plant protein, replaces water with oat milk, has stability, is richer in nutrition and more diversified in flavor, and has a certain relieving effect on lactose intolerance people; according to the invention, by optimizing the raw materials and the proportion of each formula and by a heating emulsification treatment process, the double-protein processed cheese with soft and smooth mouthfeel, fine texture, stable texture and excellent mouthfeel can be obtained, the pursuit of the market on the diversification of the nutrition and the flavor of the processed cheese can be met, and the double-protein processed cheese has a good market prospect.

Description

Double-protein processed cheese and preparation method thereof

Technical Field

The invention relates to double-protein processed cheese and a preparation method thereof, belonging to the technical field of cheese products.

Background

The cheese is a fermented milk product, contains various substances such as protein, fat, calcium, vitamins and the like, and has high nutritional value. The cheese is divided into natural cheese and processed cheese, wherein the processed cheese is prepared by processing the natural cheese serving as a main raw material, emulsifying salt and other components through a series of processes.

The processed cheese has a good sale market, and technicians improve the processed cheese by adjusting the proportion of various components, selecting a proper emulsifier, improving the processing technology, adding auxiliary materials and the like, so that the quality of the processed cheese is improved, and the mouthfeel of the processed cheese is improved.

Most of processed cheeses on the market at present use animal protein as a nutrition single product of a main source, the nutrition requirement is relatively homogeneous, how to prepare the processed cheese which has nutrition differentiation and rich nutrition, has a certain relieving effect on lactose intolerant people, has strong product stability and excellent flavor and becomes a problem to be solved urgently.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: how to obtain the processed cheese which has the advantages of nutrition differentiation, rich nutrition, certain relieving effect on lactose intolerance people, strong product stability and good flavor.

In order to solve the technical problems, the invention provides double-protein processed cheese which comprises, by mass, 45-55% of natural cheese, 25-40% of oat milk, 8-15% of white granulated sugar, 2-6% of milk powder, 0.2-0.5% of acidity regulator, 0.06-0.1% of preservative, 0.4-1.4% of emulsifying salt and 0.5-1.5% of edible gum.

Preferably, the acidity regulator is lactic acid, the preservative is sorbic acid and/or potassium sorbate, the emulsifying salt is sodium citrate or the compound of sodium citrate and phosphate, and the edible gum is at least one of gelatin, xanthan gum and carrageenan.

The invention also provides a preparation method of the double-protein processed cheese, which comprises the following steps:

step 1: preparing materials according to the raw material proportion of the double-protein processed cheese;

and 2, step: firstly, chopping and mixing natural cheese and milk powder, and then adding a little oat milk to continue mixing to obtain a chopped and mixed mixture;

and step 3: adding the chopped and mixed material, white granulated sugar, emulsifying salt and edible gum into oat milk, mixing, and heating for emulsifying; heating to 80-85 ℃ at the rotation speed of 500 plus 1500rpm for emulsification treatment, and then adding an acidity regulator to adjust the pH value;

and 4, step 4: sterilizing and then carrying out hot filling;

and 5: cooling, packaging, and refrigerating for storage.

Preferably, the chopping and mixing speed in the step 2 is 500-1500rpm, and the time is 5-20 min; the time for continuing mixing is 4-8 min.

Preferably, the rotation speed of the emulsification treatment in the step 3 is 500-1500rpm, the temperature is 80-85 ℃, and the time is 20-40 min.

Preferably, the sterilization conditions in the step 4 are as follows: dynamically sterilizing at 85-120 deg.C; the hot filling temperature is 70-85 ℃.

Preferably, the temperature of cooling in step 5 is 12-25 ℃.

Compared with the prior art, the invention has the beneficial effects that:

(1) the processed cheese has double proteins of animal protein and plant protein, replaces water with oat milk, has stability, is richer in nutrition and more diversified in flavor, and has a certain relieving effect on lactose intolerance people;

(2) according to the invention, by optimizing the raw materials and the proportion of each formula and by a heating emulsification treatment process, the double-protein processed cheese with soft and smooth mouthfeel, fine texture, stable texture and excellent mouthfeel can be obtained, the pursuit of the market on the diversification of the nutrition and the flavor of the processed cheese can be met, and the double-protein processed cheese has a good market prospect.

Drawings

Fig. 1 is a flow chart of a process for making a dual protein processed cheese of the present invention.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.

Examples 1 to 4

The double-protein processed cheese comprises, by mass, 45-55% of natural cheese, 25-40% of oat milk, 8-15% of white granulated sugar, 2-6% of milk powder, 0.2-0.5% of acidity regulator, 0.06-0.1% of preservative, 0.4-1.4% of emulsifying salt and 0.5-1.5% of edible gum, wherein the acidity regulator is lactic acid, the preservative is sorbic acid and/or potassium sorbate, the emulsifying salt is sodium citrate or a compound of sodium citrate and phosphate, and the edible gum is at least one of gelatin, xanthan gum, carrageenan and locust bean gum; the formulations of examples 1 to 4 are formulations 1 to 4, respectively, and are specifically shown in table 1.

Table 1 raw material formula (oat milk complement to 100KG)

Raw material formula	Formulation 1(KG)	Formulation 2(KG)	Formulation 3(KG)	Formulation 4(KG)
					Che Da	20	25	30	20
Cream cheese	25	25	25	30
					Defatted milk powder	2	2	2	2
White granulated sugar	10	10	10	10
					Oat milk	35	35	30	35
Gelatin	0.5	/	0.5	0.5
					Xanthan gum	/	0.2	/	/
Carrageenan	0.3	0.3	0.3	0.3
					Locust bean gum	0.3	0.3	0.3	0.4
Citric acid sodium salt	0.5	1	1	1
					Compound phosphate	0.5	/	/	/
Lactic acid	0.3	0.3	0.3	0.3
					Sorbic acid	/	0.1	0.05	/
Potassium sorbate	0.06	/	0.05	0.06

The preparation process of the double-protein processed cheese is shown in figure 1, and specifically comprises the following steps:

1. ingredients

The ingredients were prepared according to the formulations shown in table 1, respectively.

2. Chopping and mixing

In the step, the natural cheese and the milk powder are chopped and mixed for 5-20 min at the speed of 1500rpm of 500 plus materials, and a little oat milk is added to continue mixing for 4-8 min.

3. Emulsifying by heating

In the step, the raw materials of the chopped and mixed mixture, the white granulated sugar, the emulsifying salt, the edible gum and the like are added into the oat milk to be mixed, the mixture is heated to 80-85 ℃ at the rotating speed of 500 plus 1500rpm, the temperature is kept for 20-40 min, and then the acidity regulator is added to regulate the pH value. Through heating and emulsification treatment, the product has fine texture, stable texture and excellent taste. If the emulsification time is too short and the emulsification is insufficient, the product is granulated, and the texture of the processed cheese is influenced.

4. Sterilization

In this step, the mixture is sterilized to obtain a sterilized product. According to the embodiment of the invention, the sterilization is dynamic sterilization at 85-120 ℃. According to experiments, a great number of experiments are carried out to obtain the excellent sterilization condition, so that the harmful bacteria can be effectively killed under the condition, and the loss of nutrient substances is less.

4. Filling

In accordance with an embodiment of the present invention, the processed cheese is filled. According to experiments, the processed cheese is convenient to fill at the temperature of 70-85 ℃, and is not easy to fill if the temperature is too low, and the processed cheese is coagulated.

5. Cooling down

The hot-filled product is cooled to 12-25 ℃ in a cooling tunnel.

6. Packaging, boxing and refrigerating

And packaging the final product after the final product is qualified through online detection, boxing and warehousing according to requirements, wherein the refrigeration temperature is 2-8 ℃.

The formula and sensory comparison results for the dual protein processed cheeses of examples 1-4 (formulas 1-4) are as follows:

1. compared with the formula 1, the cheese content is increased, the combination of colloids is adjusted, the emulsifying salt adopts the way of matching sodium citrate with phosphate and independently using sodium citrate, sorbic acid and potassium sorbate used by the preservative are independently used, compared with the way of using sodium citrate alone, the product flavor is stronger under the condition of higher cheese content, the difference between the mouthfeel of a xanthan gum system in the formula 2 and a gelatin system in the formula 1 is larger, the mouthfeel of the formula 2 is Q-elasticity, the mouthfeel of the formula 1 is soft and smooth, the effect of making the mouthfeel fine and smooth can be achieved by matching and independently using the emulsifying salt, and the effect of inhibiting the growth of microorganisms in the shelf life can be achieved by adding the preservative within a limited range.

2. The formula 3 is continuously adjusted on the basis of the formula 1 and the formula 2, the taste of a gelatin smooth system is used, the cheese content is continuously increased, the oat milk content is correspondingly reduced, the sodium citrate is singly used, the preservative is mixed by sorbic acid and potassium sorbate, finally, the comparison shows that the oat milk flavor is not obvious, the emulsified salt can achieve the effect of enabling the taste to be fine and smooth when being singly used, and the preservative can achieve the effect of inhibiting the growth of microorganisms in the shelf life when being added in a limited range.

3. The formula 4 adopts the principle of reducing the use types of additives as much as possible according to the formula effects of 1, 2 and 3, the preservative and the emulsifier are directly and independently used, the cheese content is tested under the condition of adding 50 percent and the oat milk content of 35 percent, the use proportion of two types of raw cheese is adjusted, and the using amount of cream cheese is properly increased, so that the taste of the product is more exquisite and smooth.

In comprehensive comparison, the formulation of example 4 had fewer types of additives and the mouthfeel was optimal.

The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way and substantially, it should be noted that those skilled in the art may make several modifications and additions without departing from the scope of the present invention, which should also be construed as a protection scope of the present invention.

Claims

1. The double-protein processed cheese is characterized by comprising, by mass, 45-55% of natural cheese, 25-40% of oat milk, 8-15% of white granulated sugar, 2-6% of milk powder, 0.2-0.5% of acidity regulator, 0.06-0.1% of preservative, 0.4-1.4% of emulsifying salt and 0.5-1.5% of edible gum.

2. The dual protein processed cheese of claim 1, wherein the acidity regulator is lactic acid, the preservative is sorbic acid and/or potassium sorbate, the emulsifying salt is sodium citrate or a combination of sodium citrate and phosphate, and the edible gum is at least one of gelatin, xanthan gum, and carrageenan.

3. A method of making a dual protein processed cheese as claimed in claim 1 or 2, comprising the steps of:

step 1: mixing the raw materials according to the proportion of the raw materials in the claim 1 or 2;

step 2: firstly, chopping and mixing natural cheese and milk powder, and then adding a little oat milk to continue mixing to obtain a chopped and mixed mixture;

and step 3: adding the chopped and mixed material, white granulated sugar, emulsifying salt and edible gum into oat milk, mixing, and heating for emulsifying; heating to 80-85 ℃ at the rotation speed of 500-1500rpm for emulsification treatment, and then adding an acidity regulator to regulate the pH value;

and 4, step 4: sterilizing and then carrying out hot filling;

and 5: cooling, packaging, and refrigerating for storage.

4. The method for preparing the dual-protein processed cheese as claimed in claim 3, wherein the chopping and mixing speed in the step 2 is 500-1500rpm for 5-20 min; the time for continuing mixing is 4-8 min.

5. The method for preparing the dual-protein processed cheese as claimed in claim 3, wherein the rotation speed of the emulsification treatment in the step 3 is 500-1500rpm, the temperature is 80-85 ℃, and the time is 20-40 min.

6. A process for preparing a dual protein processed cheese as claimed in claim 3, wherein the conditions for sterilization in step 4 are: dynamically sterilizing at 85-120 deg.C; the hot filling temperature is 70-85 ℃.

7. A process for preparing a dual protein processed cheese as claimed in claim 3 wherein the temperature of cooling in step 5 is 12-25 ℃.