CN114946960A - Double-color cheese slice and preparation method thereof - Google Patents
Double-color cheese slice and preparation method thereof Download PDFInfo
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- CN114946960A CN114946960A CN202210542123.2A CN202210542123A CN114946960A CN 114946960 A CN114946960 A CN 114946960A CN 202210542123 A CN202210542123 A CN 202210542123A CN 114946960 A CN114946960 A CN 114946960A
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Images
Classifications
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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
- 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
- A23C19/06—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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The application discloses a double-color cheese slice and a preparation method thereof, wherein the double-color cheese slice comprises the following components in percentage by mass: 50-70% of Cheddar cheese, 5-15% of cream, 3-5% of skim milk powder, 2-3% of emulsifying salt and 0.2-0.6% of pigment. The method comprises the steps of mixing raw materials by adopting emulsified salt as a raw material stabilizer according to the proportion of 1: 1, the finally prepared double-color cheese slices are uniform in structure and not easy to break, and meanwhile, the cheddar cheese is used as a main material and contains rich milk fat, so that the cheddar cheese is better in taste and high in nutritional value.
Description
Technical Field
The application relates to the technical field of cheese processing, in particular to a double-color cheese slice and a preparation method thereof.
Background
The processed cheese is rich in nutrition and accounts for 60% -70% of cheese consumption all over the world, wherein the cheese slices are used as a slice-shaped processed cheese product which is industrially produced, the milk flavor is mellow, the consumption accounts for 70% of foreign cheese share, and the processed cheese is the most popular cheese variety all over the world. With the continuous improvement of the cognition on the nutritive value of cheese in China, the demand on cheese slices is gradually increased, so that the cheese slices have higher market development value and wide prospect.
The traditional cheese slice can only be used for producing products with one color, and when the cheese slices with two colors are mixed, the slices are easy to be broken or the colors are not mixed uniformly, and the shape and the color of the cheese slices are single.
Disclosure of Invention
In view of the above, the present application provides a two-color cheese sheet and a preparation method thereof to solve the current problems.
To achieve the above object, the present application provides the following techniques:
the invention provides a double-color cheese slice which comprises the following components in percentage by mass:
50-70% of Cheddar cheese, 5-15% of cream, 3-5% of skim milk powder, 2-3% of emulsifying salt and 0.2-0.6% of pigment.
As an optional embodiment of the present application, optionally, the composition further comprises the following components in percentage by mass:
3 to 5 percent of white granulated sugar, 0.03 to 0.1 percent of salt, 0.5 to 2 percent of whey powder, 1 to 3 percent of lactic acid, 0.5 to 1 percent of tricalcium phosphate or 23 to 28 percent of water.
As an alternative embodiment of the present application, optionally, the emulsifying salt is sodium citrate.
As an alternative embodiment of the present application, optionally, the pigment comprises carotene 0.1% -0.3% and/or bixin 0.1% -0.3%.
The second aspect of the invention provides a preparation method of the double-color cheese slice, which comprises the following steps:
s1, quantitatively weighing Cheddar cheese, crushing, putting the crushed Cheddar cheese, quantitatively weighed cream, skim milk powder, white granulated sugar, whey powder, sodium citrate, lactic acid, tricalcium phosphate, salt and water into a melting pot, starting a stirring cutter, stirring according to set stirring conditions, uniformly stirring, and emulsifying at constant temperature to obtain a liquid mixture;
s2, dividing the liquid mixture into two equal parts, respectively adding a certain amount of carotene and annatto, modulating to yellow and orange to obtain a first base material and a second base material, and respectively filling the first base material and the second base material into a No. 1 temporary storage tank and a No. 2 temporary storage tank;
s3, respectively putting the base material I and the base material II into two melting pots, uniformly stirring according to set stirring conditions, and then sending into a UNT sterilizer for sterilization;
s4, cooling the sterilized base material I and the sterilized base material II, respectively pumping the base materials into an emulsifying tank for emulsification, and then adding the base materials into a No. 1 tank to be filled and a No. 2 tank to be filled;
s5, respectively connecting a first yellow base material to be canned No. 1 and a second orange base material to be canned No. 2 with two canning heads, and performing canning under the same filling conditions of 1: 1, filling according to a filling proportion, and cooling to below 10 ℃ through slice making and filling forming equipment to obtain the double-color cheese slice.
As an alternative embodiment of the present application, optionally, in step S1, the stirring condition is stirring at a speed of 750rpm for 15min at 25 ℃, and the emulsification time is 4 min.
As an alternative embodiment of the present application, optionally, in step S3, the stirring condition is stirring at 3000rpm for 5min at 80 ℃.
As an alternative embodiment of the present application, optionally, in step S3, the sterilization temperature is 120 ℃ to 140 ℃.
As an alternative embodiment of the present application, optionally, in step S4, the emulsification temperature is 80 ℃ to 95 ℃, and the emulsification time is 2min to 5 min.
As an optional embodiment of the present application, optionally, in step S5, the filling temperature is 75 ℃ to 80 ℃, and the filling speed is 300 tablets/min.
Compared with the prior art, this application can bring following technological effect:
1. based on the principle of the embodiment, the two-color cheese piece provided by the invention has the advantages that the cheese pieces with different colors are filled and spliced together, and the emulsifying salt is used as the raw material stabilizer, so that the toughness of the cheese piece is better, the color of the cheese piece is changed to be single, the texture is uniform, and the cheese piece is not easy to break.
2. The two-color cheese slice provided by the invention takes the cheddar cheese as a main raw material, contains abundant milk fat and protein, and has better mouthfeel.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, serve to provide a further understanding of the application and to enable other features, objects, and advantages of the application to be more apparent. The drawings and their description illustrate the embodiments of the invention and do not limit it. In the drawings:
FIG. 1 is a schematic process flow diagram of a method of making a bi-color cheese chip according to the invention;
FIG. 2 is a table of the ingredient ratios for example 1 of the two-color cheese chips of the present invention;
fig. 3 is a table of the ingredient ratios of example 2 of the two-color cheese chips of the present invention.
Detailed Description
In order that those skilled in the art will better understand the disclosure, reference will now be made to the embodiments illustrated in the drawings
The technical solutions in the embodiments of the present application are clearly and completely described in the drawings in the examples, and it is obvious that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the application described herein may be used. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Moreover, some of the above terms may be used to indicate other meanings besides the orientation or positional relationship, for example, the term "on" may also be used to indicate some kind of attachment or connection relationship in some cases. The specific meaning of these terms in this application will be understood by those of ordinary skill in the art as appropriate. In addition, the term "plurality" shall mean two as well as more than two.
In the technology, each mentioned component can be a large class of compounds, and specific subclass options can be freely selected in a combined mode. The preparation equipment is not limited as such, and may be selected based on the relevance of the present embodiment principle.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
The present application will be described in detail below with reference to the embodiments with reference to the attached drawings.
Example 1
As shown in fig. 2, the double-color cheese slice comprises the following components in percentage by mass:
60% of cheddar cheese, 6% of cream, 5% of skim milk powder, 1% of sodium citrate, 3% of white granulated sugar, 0.5% of whey powder, 1% of lactic acid, 0.5% of tricalcium phosphate, 0.03% of salt, 0.1% of carotene, 0.1% of annatto and 23% of water.
As shown in fig. 1, the preparation method of the double-color cheese slice comprises the following steps:
s1, quantitatively weighing Cheddar cheese, crushing, putting the crushed Cheddar cheese, quantitatively weighed cream, skim milk powder, white granulated sugar, whey powder, sodium citrate, lactic acid, tricalcium phosphate, salt and water into a melting pot, starting a stirring cutter, stirring according to set stirring conditions, uniformly stirring, and emulsifying at constant temperature to obtain a liquid mixture;
s2, dividing the liquid mixture into two equal parts, respectively adding a certain amount of carotene and annatto, modulating to yellow and orange to obtain a first base material and a second base material, and respectively filling the first base material and the second base material into a No. 1 temporary storage tank and a No. 2 temporary storage tank;
s3, respectively putting the base material I and the base material II into two melting pots, uniformly stirring according to set stirring conditions, and then sending into a UNT sterilizer for sterilization;
s4, cooling the sterilized base material I and the sterilized base material II, respectively pumping the base materials into an emulsifying tank for emulsification, and then adding the base materials into a No. 1 tank to be filled and a No. 2 tank to be filled;
s5, connecting the first yellow base material to be canned No. 1 and the second orange base material to be canned No. 2 with two canning heads respectively, and filling under the same filling conditions according to the following ratio of 1: 1, filling according to a filling proportion, and cooling to below 10 ℃ through slice making and filling forming equipment to obtain the double-color cheese slice.
In specific implementation, the process flow is as follows:
(1) crushing Cheddar cheese, putting the crushed Cheddar cheese, cream, skim milk powder, white granulated sugar, whey powder, sodium citrate, lactic acid, tricalcium phosphate, salt and water into a melting pot, starting a stirring knife, stirring for 15min at 25 ℃ and 750rpm, and emulsifying at constant temperature at a stirring speed of 200rpm for 4min to obtain a liquid mixture;
(2) dividing the liquid mixture into two equal parts, adding carotene and annatto respectively, modulating into yellow and orange to obtain a first base material and a second base material, and then subpackaging in a temporary storage tank No. 1 and a temporary storage tank No. 2;
(3) putting the base material I and the base material II into two melting pots, stirring at 3000rpm and 80 ℃ for 5min, then sending into a UHT sterilizer, and sterilizing at 140 ℃;
(4) cooling the sterilized base material I and base material II to 85 ℃, and respectively adding into an emulsification tank for emulsification for 2 min;
(5) connecting a yellow base material I to be canned No. 1 and an orange base material II to be canned No. 2 with two filling heads respectively, and performing mixing at the speed of 300 slices/min 1: 1, synchronous filling, and cooling to 2-6 ℃ through slice making and filling forming equipment to form the double-color cheese slice.
Example 2
As shown in fig. 3, a two-color cheese slice comprises the following components in percentage by mass:
55% of cheddar cheese, 6% of cream, 6% of skim milk powder, 1.5% of sodium citrate, 2% of white granulated sugar, 0.5% of whey powder, 1% of lactic acid, 0.5% of tricalcium phosphate, 0.03% of salt, 0.1% of carotene, 0.1% of bixin and 28% of water.
The preparation method of the double-color cheese slice comprises the following steps:
(1) pulverizing Cheddar cheese, adding butter, skimmed milk powder, white sugar, whey powder, sodium citrate, lactic acid, tricalcium phosphate, salt and water into a melting pot, starting a stirring knife, stirring at 25 ℃ and 750rpm for 15min, and emulsifying at a constant stirring speed of 200rpm for 4min to obtain a liquid mixture;
(2) dividing the liquid mixture into two equal parts, adding carotene and annatto respectively, modulating into yellow and orange to obtain a first base material and a second base material, and then subpackaging in a number 1 temporary storage tank and a number 2 temporary storage tank;
(3) putting the base material I and the base material II into two melting pots, stirring at 3000rpm and 80 ℃ for 5min, then sending into a UHT sterilizer, and sterilizing at 140 ℃;
(4) cooling the sterilized base material I and the sterilized base material II to 85 ℃, respectively pumping into an emulsification tank for emulsification for 2min, and then adding into a No. 1 tank to be filled and a No. 2 tank to be filled;
(5) connecting a yellow base material I to be canned No. 1 and an orange base material II to be canned No. 2 with two filling heads respectively, and performing mixing at the speed of 300 slices/min 1: 1, synchronous filling, and cooling to 2-6 ℃ through slice making and filling forming equipment to form the double-color cheese slice.
Referring to table 1, the two-color cheese slices prepared in example 1 and example 2 above were examined to obtain relevant test parameters.
TABLE 1
| Protein content | Fat content | Emulsified salt | Color mixing | Whether it is easy to break | |
| Example 1 | 18％ | 25％ | 1.0％ | Uniformity | Whether or not |
| Example 2 | 15％ | 27％ | 1.5％ | Uniformity | Whether or not |
As is apparent from Table 1, the two-color cheese slices prepared by the embodiment of the application have the protein content of 15-20% and the fat content of 25-30%, contain abundant milk fat and protein, and have better mouthfeel. And the emulsifying salt content as the raw material stabilizer is 1.0-2.0%, the prepared double-color cheese slices have better toughness, stable structure and difficult fracture, and the problem of single color of the cheese slices can be effectively solved.
Based on the implementation of the above example 1 and example 2, in other embodiments of the present application, the ratio can be designed by itself according to the ratio and the preparation steps, and no limitation or repeated description is provided herein.
Therefore, by adopting the formula of the double-color cheese slice, the raw materials are combined according to the proportion, the selected emulsifying salt is sodium citrate which is used as a stabilizer of the raw materials, the double-color cheese can be effectively prevented from being easily broken after being filled and combined, the texture is stable, and meanwhile, the Cheddar cheese is used as a main raw material and contains abundant milk fat and protein, so that the taste is better.
Having described embodiments of the present application, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen in order to best explain the principles of the embodiments, the practical application, or improvements made to the technology in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.
Claims (10)
1. The double-color cheese slice is characterized by comprising the following components in percentage by mass:
50-70% of Cheddar cheese, 5-15% of cream, 3-5% of skim milk powder, 2-3% of emulsifying salt and 0.2-0.6% of pigment.
2. The bi-colored cheese slice according to claim 1, further comprising the following components in mass percent:
3 to 5 percent of white granulated sugar, 0.03 to 0.1 percent of salt, 0.5 to 2 percent of whey powder, 1 to 3 percent of lactic acid, 0.5 to 1 percent of tricalcium phosphate or 23 to 28 percent of water.
3. The bi-colored cheese chip of claim 1, wherein the emulsifying salt is sodium citrate.
4. The bi-colored cheese slice according to claim 1, wherein the color comprises carotene 0.1-0.3% and/or bixin 0.1-0.3%.
5. A method of preparing a bi-colored cheese slice according to any of claims 1-4, comprising the steps of:
s1, quantitatively weighing Cheddar cheese, crushing, putting the crushed Cheddar cheese, quantitatively weighed cream, skim milk powder, white granulated sugar, whey powder, sodium citrate, lactic acid, tricalcium phosphate, salt and water into a melting pot, starting a stirring cutter, stirring according to set stirring conditions, uniformly stirring, and emulsifying at constant temperature to obtain a liquid mixture;
s2, dividing the liquid mixture into two equal parts, respectively adding a certain amount of carotene and annatto, modulating to yellow and orange to obtain a first base material and a second base material, and respectively filling the first base material and the second base material into a No. 1 temporary storage tank and a No. 2 temporary storage tank;
s3, respectively putting the base material I and the base material II into two melting pots, uniformly stirring according to set stirring conditions, and then sending into a UNT sterilizer for sterilization;
s4, cooling the sterilized base material I and the sterilized base material II, respectively pumping the base materials into an emulsifying tank for emulsification, and then adding the base materials into a No. 1 tank to be filled and a No. 2 tank to be filled;
s5, connecting the first yellow base material to be canned No. 1 and the second orange base material to be canned No. 2 with two canning heads respectively, and filling under the same filling conditions according to the following ratio of 1: 1, filling according to a filling proportion, and cooling to below 10 ℃ through slice making and filling forming equipment to obtain the double-color cheese slice.
6. The method of preparing a bi-color cheese slice according to claim 5, wherein the stirring condition is stirring at a speed of 750rpm for 15min at 25 ℃, and the emulsification time is 4min in step S1.
7. The method of preparing a two-color cheese slice according to claim 5, wherein the stirring conditions are stirring at 3000rpm for 5min at 80 ℃ in step S3.
8. The method for preparing a two-color cheese slice according to claim 5, wherein the sterilization temperature is 120 ℃ to 140 ℃ in step S3.
9. The method for preparing a two-color cheese slice according to claim 5, wherein the emulsification temperature is 80-95 ℃ and the emulsification time is 2-5 min in step S4.
10. The method of preparing a bi-color cheese slice according to claim 5, wherein in step S5, the filling temperature is 75-80 ℃ and the filling speed is 300 slices/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210542123.2A CN114946960A (en) | 2022-05-18 | 2022-05-18 | Double-color cheese slice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210542123.2A CN114946960A (en) | 2022-05-18 | 2022-05-18 | Double-color cheese slice and preparation method thereof |
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| CN114946960A true CN114946960A (en) | 2022-08-30 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115530249A (en) * | 2022-09-14 | 2022-12-30 | 上海妙可蓝多生物技术研发有限公司 | Whey cheese stick easy to store at normal temperature and preparation method thereof |
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| CN108651630A (en) * | 2018-04-24 | 2018-10-16 | 江南大学 | A kind of colour processed cheese and preparation method thereof |
| CN114468061A (en) * | 2021-12-30 | 2022-05-13 | 光明乳业股份有限公司 | Double-color processed cheese stick and preparation method thereof |
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| CN108651630A (en) * | 2018-04-24 | 2018-10-16 | 江南大学 | A kind of colour processed cheese and preparation method thereof |
| CN114468061A (en) * | 2021-12-30 | 2022-05-13 | 光明乳业股份有限公司 | Double-color processed cheese stick and preparation method thereof |
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| CN115530249A (en) * | 2022-09-14 | 2022-12-30 | 上海妙可蓝多生物技术研发有限公司 | Whey cheese stick easy to store at normal temperature and preparation method thereof |
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