CN115136992A - Processed cheese capable of being stored at normal temperature and preparation method thereof - Google Patents

Abstract

The invention relates to the field of food, in particular to a reproduced cheese capable of being stored at normal temperature and a preparation method thereof. The surface of the processed cheese is in a hard shell shape, the internal water content is 20-25wt%, and the processed cheese comprises 50-60wt% of raw cheese and 2-3wt% of emulsifying salt based on the total weight of the raw materials; wherein the emulsifying salt comprises the following components in a mass ratio of (5-6): (3-4): (3-4) sodium citrate, sodium pyrophosphate and sodium polyphosphate. The protein content of the processed cheese is up to 25wt%, the fat content is up to 20wt%, and the processed cheese has high nutritional value. Meanwhile, the moisture content of the product is 20-25wt%, the flavor is good, the chewing feeling is good, the product does not separate oil and water after being dried, the forming is complete, the texture is stable, the skin forms a hard shell, the product can be stored for 6 months at normal temperature, and the good food quality is kept.

Description

Processed cheese capable of being stored at normal temperature and preparation method thereof

Technical Field

The invention relates to the field of food, in particular to a reproduced cheese capable of being stored at normal temperature and a preparation method thereof.

Background

The processed cheese is prepared by using natural cheese as a main raw material, adding an emulsifier and the like, and heating, stirring, emulsifying and the like. With the gradual development and expansion of the cheese market, the processed cheese is accepted by more and more consumers, and most of the cheeses on the market at present are stored in a cold storage mode, so that the storage cost is high, and the cheese is inconvenient for end use in storage and transportation. The food with low water content can be preserved at normal temperature, so the aim of normal-temperature preservation of the processed cheese can be achieved by reducing the water content in the processed cheese. However, the main components of cheese are fat and protein, and if the moisture content is simply reduced by conventional formulation and processing procedures, the nutritional components such as protein are denatured, and the shape and texture of the product are unstable.

In the prior art, CN 103918798A mentions a preparation method of normal-temperature preserved processed cheese and a product thereof, the prepared processed cheese is pre-frozen, dried by sublimation and dried by desorption, the raw materials can be preserved at 20-30 ℃ for more than 6 months even if the raw materials do not contain a stabilizer and an emulsifier, and meanwhile, the flavor and the taste of the cheese are not influenced due to the great reduction of the water content, and the processed cheese has a crispy taste and good texture. However, it has the disadvantages that the moisture content of the product is too low, between 4-8wt%, the texture is hard to chew, and the cheese flavor is not easily released.

Disclosure of Invention

The invention finds that when the moisture content of the processed cheese is increased to 20-25wt%, the chewing feeling of the product is better, but under the conditions that the content of nutrient substances such as protein and fat is higher and the moisture content is 20-25wt%, the stability of the quality structure and the drying effect are more difficult to be considered at the same time, and furthermore, the texture damage conditions such as oil separation, texture hardening and the like are easy to occur in the storage at normal temperature, and the product instability problems such as peculiar smell generated by fat oxidation and the like are easy to occur.

Therefore, the formula and the process of the processed cheese are greatly researched and developed, and the processed cheese capable of being stored at normal temperature and the preparation method thereof are obtained.

Specifically, the invention firstly provides a processed cheese (or called a high-protein processed cheese capable of being stored at normal temperature), the surface of the processed cheese is hard shell-shaped, the internal water content is 20-25wt%, and the processed cheese comprises 50-60wt% of raw cheese and 2-3wt% of emulsifying salt based on the total weight of raw materials;

wherein the emulsifying salt comprises the following components in a mass ratio of (5-6): (3-4): (3-4) sodium citrate, sodium pyrophosphate and sodium polyphosphate.

The emulsifying mechanism of the emulsifying salt is that sodium ions in the emulsifying salt are subjected to ion exchange with calcium in calcium caseinate in a casein network structure, so that insoluble calcium paracaseinate is converted into soluble sodium paracaseinate, which is easy to disperse and can enhance the emulsifying property of fat and the stability of water in the product. The invention discovers that the emulsifying salt system has strong emulsifying capacity and ion exchange capacity, can dissolve high-content casein to form uniform colloid, and is favorable for maintaining the quality structure of the product after drying.

The sodium citrate has good water solubility and strong protein emulsifying capacity, and can quickly emulsify protein so that the structure of the processed cheese has toughness and thickness; the pH value of sodium pyrophosphate is high, and the emulsifying effect is good; the sodium polyphosphate has strong ion exchange capacity, can replace calcium ions in casein calcium phosphate, improves the hardness of the product and enables the protein network structure of the product to be compact.

When the ratio of sodium citrate: sodium pyrophosphate: the adding proportion of the sodium polyphosphate is 3:2:2, the obtained product has higher hardness and better elasticity.

Preferably, the raw materials also comprise Iota-type carrageenan and sodium caseinate;

taking the total weight of the raw materials as a reference, the dosage of the Iota carrageenan is 0.6-0.8wt%; the mass ratio of the sodium caseinate to the Iota carrageenan is 1:2-4.

The invention further discovers that the addition of the Iota-type carrageenin and the sodium caseinate is not only beneficial to the forming effect of the surface of the product, but also capable of further improving the emulsifying effect inside the product, thereby being more beneficial to improving the stability of the shape and the texture of the product in the drying process and the subsequent shelf life.

The Iota carrageenan can enable the space net structure of the blocky product to be more stable, and simultaneously interacts with calcium ions in the processed cheese to form soft and elastic gel. The sodium caseinate has strong heat resistance, can improve the emulsifying power when being subjected to heat treatment under a specific pH condition, and can further improve the emulsifying power when being matched with Iota-type carrageenan.

Preferably, when the ratio of Iota type carrageenan: the addition ratio of sodium caseinate is 3:1, the obtained product has the best emulsification effect and fine texture.

More preferably, the raw material further comprises 0.3-0.5wt% of citric acid, which is beneficial to provide a good pH environment for the emulsification of sodium caseinate.

Preferably, the fat content of the raw cheese is 30-35wt%, the protein content is 23-28wt%, and the water content is 40-45wt%;

preferably the raw cheese is cheddar and/or dada.

Further preferably, the raw material also comprises casein, and when the mass ratio of the casein to the raw cheese is (7-10): (50-60), the protein content of the product can be further improved while the quality and the structure of the product are ensured to be stable.

Preferably, the raw materials further comprise skim milk powder and anhydrous cream, and when the mass ratio of the skim milk powder to the anhydrous cream to the primary cheese is (7-8): (2-4): (50-60), the texture and mouthfeel of the product are further improved.

In some embodiments, the raw material further comprises conventional flavoring agents such as white granulated sugar, and preferably, the white granulated sugar is added in an amount of 6-7wt%.

In some embodiments, certain edible essence and pigment can be added into the raw materials according to the characteristics of the product, and in order to prolong the shelf life of the product, a certain amount of preservative can be added into the raw materials according to the national standard.

The above preferred embodiments can be combined by one skilled in the art to obtain a preferred embodiment of the raw material formulation of the present invention.

As a preferred scheme, each 100 parts of the processed cheese comprises the following raw materials in parts by weight: 50-60 parts of primary cheese, 6-7 parts of white granulated sugar, 7-10 parts of casein, 7-8 parts of skim milk powder, 2-4 parts of anhydrous cream, 1.0-1.2 parts of sodium citrate, 0.6-0.8 part of sodium pyrophosphate, 0.6-0.8 part of sodium polyphosphate, 0.6-0.8 part of carrageenan, 0.2-0.3 part of sodium caseinate and citric acid: 0.3 to 0.5 portion, preservative is added according to the national standard requirements, and the rest is supplemented with ingredient water.

The invention also provides a preparation method of the processed cheese, and during preparation, the drying method of the processed cheese comprises the following steps:

drying the product under the conditions of-0.1 to-0.2 Mpa and 40 to 45 ℃ until the surface of the product forms a hard shell, wherein the water content in the product is 20 to 25 weight percent.

The invention finds that the drying method can rapidly reduce the moisture in the product to 20-25wt% while maintaining the quality and structure of the product, and simultaneously form a hard shell on the surface of the product. Not only prolongs the shelf life of the product at normal temperature, but also is beneficial to ensuring the stability of the shape and the texture of the product in the shelf life.

Preferably, when the drying time is 3-5min, the drying effect of the product is better.

Preferably, the product is prepared beforehand to a volume of 4-8cm before said drying is carried out ³ In the form of blocks.

By sub-packaging or dividing the product into cheese pieces of any geometric shape (such as cylinders or cones) of the above-mentioned volume, the drying effect is further improved, and the water content inside the product is more uniform. For example, in a preferred embodiment, the cheese block is long by wide by =3 by 2 by 1cm.

Preferably, the emulsification effect of the product can be further improved by mixing the raw materials at a shear rate of 500 to 800 r.

More preferably, the blade rotation speed is 20 to 25r in the mixing.

More preferably, the mixing time is 6-8min.

Preferably, the mixed raw materials are melted at 80-85 ℃ and 800-1000 r.

Preferably, the fusing is as follows: heating the mixed raw materials to 80-85 ℃, keeping the temperature for 8-10min, and then shearing the raw materials for 2-4min at the shearing speed of 800-1000r to obtain a molten product.

Preferably, the melted raw materials are emulsified at 80-85 ℃, and the emulsifying time is preferably 15-20min.

The above preferred embodiments can be combined by one skilled in the art to obtain a preferred embodiment of the preparation method of the present invention.

Preferably, the preparation method comprises the following steps:

s1, mixing the raw materials at a shear speed of 500-800 r;

s2, heating the mixed raw materials to 80-85 ℃, keeping the temperature for 8-10min, and then shearing the raw materials for 2-4min at a shearing speed of 800-1000r to obtain a molten product;

s3, emulsifying the melted product at 80-85 ℃ for 15-20min to obtain an emulsified product, vacuumizing to-0.2-0.3 bar, and keeping for 15-20S;

s4, controlling the temperature of the material liquid of the emulsified product to be more than 75 ℃, and filling the emulsified product into containers with the volume of 4-8cm ³ The cheese block of (4);

and S5, drying the cheese blocks under the conditions of-0.1 to-0.2 Mpa and 40-45 ℃ until the surfaces of the cheese blocks form hard shells.

The invention further provides processed cheese prepared by the preparation method.

Based on the scheme, the invention has the following beneficial effects:

the processed cheese which can be stored at normal temperature is obtained by optimization, the protein content is up to 25wt%, the fat content is up to 20wt%, and the processed cheese has high nutritional value. Meanwhile, the water content of the product is 20-25wt%, the flavor is good, the chewing feeling is good, the dried product does not separate oil and water, the forming is complete, the texture is stable, the skin forms a hard shell, the product can be stored for 6 months at normal temperature, and the good food quality is kept.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

In order to further facilitate the comparison effect, the cheddar cheese mentioned in the following examples is the same batch of cheddar cheese, the fat content of which is 34 mass%, the protein content of which is 25 mass%, and the moisture content of which is 41 mass%; the cheese of the same batch had a fat content of 31 mass%, a protein content of 25 mass%, and a water content of 44 mass%.

In the following examples, preservatives were added according to the national standards.

The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from normal commercial vendors, not indicated by the manufacturer.

Example 1

The embodiment firstly provides a processed cheese, wherein each 100 parts of the processed cheese comprises the following raw materials in parts by weight: 50 parts of Cheddar cheese, 6 parts of white granulated sugar, 10 parts of casein, 8 parts of skim milk powder, 4 parts of anhydrous cream, 1 part of sodium citrate, 0.7 part of sodium pyrophosphate, 0.6 part of sodium polyphosphate, 0.6 part of carrageenan, 0.2 part of sodium caseinate and citric acid: 0.5 part, potassium sorbate: 0.08 portion, and the rest is filled with ingredient water.

This example further provides a method of preparing the processed cheese, as follows:

s1, mixing the raw materials for 8min at a shear speed of 500 r;

s2, heating the mixed raw materials to 80 ℃, keeping for 10min, and then shearing for 3min at a shearing speed of 1000r to obtain a molten product;

s3, emulsifying the melted product at 80 ℃ for 20min to obtain an emulsified product, and vacuumizing to-0.2 bar and keeping for 15S;

s4, controlling the temperature of the feed liquid of the emulsified product to be 75 ℃, and filling the emulsified product into cheese blocks with the volume of length, width, height =3, 2 and 1cm;

and S5, drying the cheese blocks under the conditions of-0.1 Mpa and 40 ℃ for 5min to form hard shells on the surfaces, wherein the water content in the cheese blocks is 21.7wt%.

Example 2

The embodiment firstly provides a processed cheese, wherein each 100 parts of the processed cheese comprises the following raw materials in parts by weight: 55 parts of cheese, 7.0 parts of white granulated sugar, 9.0 parts of casein, 7.5 parts of skim milk powder, 3.0 parts of anhydrous cream, 1.1 parts of sodium citrate, 0.65 part of sodium pyrophosphate, 0.65 part of sodium polyphosphate, 0.65 part of carrageenan, 0.25 part of sodium caseinate and citric acid: 0.4 part, potassium sorbate: 0.08 portion, and the balance is filled with ingredient water.

This example further provides a method of preparing the processed cheese, as follows:

s1, mixing the raw materials for 8min at a shear speed of 600 r;

s2, heating the mixed raw materials to 82 ℃, keeping for 9min, and then shearing for 3min at a shearing speed of 800r to obtain a molten product;

s3, emulsifying the melted product at 82 ℃ for 15min to obtain an emulsified product, vacuumizing to-0.3 bar, and keeping for 20S;

s4, controlling the temperature of the feed liquid of the emulsified product to be 75 ℃, and filling the emulsified product into cheese blocks with the volume of length, width, height =3, 2 and 1cm;

s5, drying the cheese blocks under the conditions of-0.1 Mpa and 43 ℃ for 4min to form hard shells on the surfaces, wherein the water content in the cheese blocks is 23.8wt%.

Example 3

The embodiment firstly provides a processed cheese, wherein each 100 parts of the processed cheese comprises the following raw materials in parts by weight: 60 parts of Cheddar cheese, 6 parts of white granulated sugar, 7 parts of casein, 8 parts of skim milk powder, 3.5 parts of anhydrous cream, 1.2 parts of sodium citrate, 0.8 part of sodium pyrophosphate, 0.8 part of sodium polyphosphate, 0.7 part of carrageenan, 0.3 part of sodium caseinate and citric acid: 0.3 part, potassium sorbate: 0.08 portion, and the rest is filled with ingredient water.

This example further provides a method of preparing the processed cheese, as follows:

s1, mixing the raw materials for 6min at a shear speed of 800 r;

s2, heating the mixed raw materials to 84 ℃, keeping for 8min, and then shearing for 3min at a shearing speed of 850r to obtain a molten product;

s3, emulsifying the melted product at 84 ℃ for 16min to obtain an emulsified product, and vacuumizing to-0.3 bar and keeping for 15S;

s4, controlling the temperature of the feed liquid of the emulsified product to be 77 ℃, and filling the emulsified product into cheese blocks with the volume of length, width, height =3, 2 and 1cm;

and S5, drying the cheese blocks under the conditions of-0.2 Mpa and 45 ℃ for 3min to form hard shells on the surfaces, wherein the moisture content in the cheese blocks is 23.3wt%.

Example 4

The embodiment firstly provides a processed cheese, wherein each 100 parts of the processed cheese comprises the following raw materials in parts by weight: 52 parts of Chedak cheese, 6.5 parts of white granulated sugar, 10 parts of casein, 8 parts of skim milk powder, 3.5 parts of anhydrous cream, 1.05 parts of sodium citrate, 0.6 part of sodium pyrophosphate, 0.75 part of sodium polyphosphate, 0.8 part of carrageenan, 0.25 part of sodium caseinate and citric acid: 0.45 part, potassium sorbate: 0.08 portion, and the rest is filled with ingredient water.

This example further provides a method of preparing the processed cheese, as follows:

s1, mixing the raw materials for 6min at a shearing speed of 700 r;

s2, heating the mixed raw materials to 83 ℃, keeping the temperature for 8.5min, and then shearing the raw materials for 3min at a shearing speed of 950r to obtain a molten product;

s3, emulsifying the melted product at 85 ℃ for 17min to obtain an emulsified product, vacuumizing to-0.2 bar, and keeping for 20S;

s4, controlling the temperature of the feed liquid of the emulsified product to be 76 ℃, and filling the emulsified product into cheese blocks with the volume of length, width, height =3, 2 and 1cm;

and S5, drying the cheese blocks under the conditions of-0.2 Mpa and 40 ℃ for 4min to form hard shells on the surfaces, wherein the moisture content in the cheese blocks is 24.2wt%.

Example 5

The embodiment firstly provides a processed cheese, wherein each 100 parts of the processed cheese comprises the following raw materials in parts by weight: 58 parts of cheese, 6 parts of white granulated sugar, 8 parts of casein, 7 parts of skim milk powder, 3 parts of anhydrous cream, 1.15 parts of sodium citrate, 0.75 part of sodium pyrophosphate, 0.7 part of sodium polyphosphate, 0.75 part of carrageenan, 0.2 part of sodium caseinate and citric acid: 0.35 part, potassium sorbate: 0.08 portion, and the rest is filled with ingredient water.

This example further provides a method of preparing the processed cheese, as follows:

s1, mixing the raw materials for 8min at a shear speed of 650 r;

s2, heating the mixed raw materials to 85 ℃, keeping for 9min, and then shearing for 3min at a shearing speed of 900r to obtain a molten product;

s3, emulsifying the melted product at 81 ℃ for 18min to obtain an emulsified product, and vacuumizing to-0.2 bar and keeping the pressure for 20S;

s4, controlling the temperature of the feed liquid of the emulsified product to be 78 ℃, and filling the emulsified product into cheese blocks with the volume of length, width, height =3, 2 and 1cm;

and S5, drying the cheese blocks under the conditions of-0.1 Mpa and 45 ℃ for 5min to form hard shells on the surfaces, wherein the moisture content in the cheese blocks is 22.6wt%.

Example 6

This example provides a processed cheese that differs from example 1 in that: 0.2 part of carrageenan and 0.6 part of sodium caseinate.

Comparative example 1

This comparative example provides a processed cheese which differs from example 1 in that: 1.0 part of sodium pyrophosphate and 1.0 part of sodium polyphosphate. The obtained product has coarse texture and low elasticity, and the dried product is cracked and not molded.

Comparative example 2

This comparative example provides a processed cheese that differs from example 1 in that: the addition amount of the cheddar cheese is 65 parts. The product is not fully emulsified, the oil and the water are separated, and the product is not well formed after filling.

Comparative example 3

This comparative example provides a processed cheese which differs from example 1 in that: the drying temperature of the product in the step S5 is 60 ℃. The product is oily and melted.

Test examples

1. The product obtained in the example was examined for its characteristic index, and the results are shown in Table 1.

And (3) carrying out hardness, viscosity and elasticity measurement by using a CT 3 TPA texture analyzer, wherein the texture analyzer is used for measuring parameters: before measurement, the descending speed of the probe is 0.5mm/s; the testing speed is 1.0mm/s; measuring the return speed of the probe by 0.5mm/s; pressing and deforming by 30%; trigger point load 1g; probe type TA11/100. Each sample was subjected to 3 replicates at this parameter and the average was calculated. Wherein hardness refers to the maximum peak force of the first compression; stickiness refers to the stickiness of the sample to the inside of the mouth when chewed; elasticity refers to the ability of a sample to return to its original state after being squeezed.

TABLE 1

	Hardness (g)	Viscosity (mj)	Elasticity (mm)
				Example 1	670	1.8	3.3
Example 2	620	2.4	3.9
				Example 3	630	2.5	3.7
Example 4	650	2.2	3.5
				Example 5	665	2.0	3.3
Example 6	439	3.7	2.2

In addition, the invention also refers to the mode of the examples 1-5 to carry out a plurality of tests, and through detection and statistics, the hardness is larger than or equal to 620g and smaller than or equal to 670g, the viscosity is as follows: viscosity is more than or equal to 1.8mj and less than or equal to 2.5mj, elasticity: the elasticity is less than or equal to 3.3mm and less than or equal to 3.9mm, the product is not broken after vacuum drying at low temperature, the oil is not separated and melted, the forming is complete, and the surface forms a hard shell.

2. The product of example 1 (vacuum packed) was stored at ambient temperature (25 c), the sensory evaluation is carried out after 0, 1, 2, 3, 4, 5 and 6 months respectively, and the specific evaluation method comprises the following steps: the cream cheese was subjected to sensory evaluation by 20 professionally trained developers and the appearance, flavor, texture, flavor and overall liking of the product was scored according to a 9-point scoring test (1 = very dislike, 5= general, 6= comparatively like, 7= like, 8= very like, 9= very like). The evaluation results are shown in Table 2 below.

TABLE 2

The processed cheese of example 1 scored more than 7 points over a 6 month shelf life, indicating that there was no significant reduction in food quality and that it could meet consumer demand. In addition, the processed cheeses of other examples 1-5 are tested by the method, and have stable food quality within 6 months.

3. The results of the physical and chemical indexes of the products obtained in the examples are shown in table 3.

TABLE 3

The physical and chemical indexes of the reproduced cheese of the invention are as follows: 26g/100g or less of protein and 28g/100g or less, 21g/100g or less of fat and 24g/100g or less, 650mg/100g or less of calcium and 680mg/100g or less, and has high nutritive value.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, it is intended that all such modifications and alterations be included within the scope of this invention as defined in the appended claims.

Claims (10)

1. A processed cheese is characterized in that the surface of the processed cheese is hard shell-shaped, the internal water content is 20-25wt%, and the processed cheese comprises 50-60wt% of raw cheese and 2-3wt% of emulsifying salt based on the total weight of raw materials;

wherein the emulsifying salt comprises the following components in a mass ratio of (5-6): (3-4): (3-4) sodium citrate, sodium pyrophosphate and sodium polyphosphate.

2. The processed cheese of claim 1, wherein the raw materials further comprise Iota-type carrageenan and sodium caseinate;

taking the total weight of the raw materials as a reference, the dosage of the Iota carrageenan is 0.6-0.8wt%; the mass ratio of the sodium caseinate to the Iota carrageenan is 1:2-4;

preferably, the raw material also comprises 0.3-0.5wt% of citric acid.

3. The processed cheese of claim 1 or 2, wherein the raw cheese has a fat content of 30-35wt%, a protein content of 23-28wt%, and a moisture content of 40-45wt%;

preferably the raw cheese is cheddar and/or dada.

4. The processed cheese of claim 3, wherein the raw material further comprises casein, and the mass ratio of the casein to the raw cheese is (7-10): (50-60).

5. The processed cheese of claim 3 or 4, wherein the raw materials further comprise skim milk powder and anhydrous cream, and the mass ratio of skim milk powder, anhydrous cream and raw cheese is (7-8): (2-4): (50-60).

6. A method of producing processed cheese according to any of claims 1 to 5, characterised in that, at the time of production, the drying of the product is as follows:

drying the product under the conditions of-0.1 to-0.2 Mpa and 40 to 45 ℃ until the surface of the product forms a hard shell, wherein the water content in the product is 20 to 25 weight percent.

7. The method of claim 6, wherein the product is prepared in advance to have a volume of 4-8cm before the drying is performed ³ Is in the form of a block.

8. The method of claim 6 or 7, wherein the raw materials are mixed at a shear rate of 500 to 800 r;

preferably, the mixed raw materials are melted at 80-85 ℃ and 800-1000 r.

9. The method of any one of claims 6 to 8, wherein the melted raw material is emulsified at 80 to 85 ℃, preferably for 15 to 20min.

10. The method of any one of claims 6 to 9, comprising:

s1, mixing the raw materials at a shear speed of 500-800 r;

s2, heating the mixed raw materials to 80-85 ℃, keeping the temperature for 8-10min, and then shearing the raw materials for 2-4min at a shearing speed of 800-1000r to obtain a molten product;

s3, emulsifying the melted product at 80-85 ℃ for 15-20min to obtain an emulsified product, vacuumizing to-0.2-0.3 bar, and keeping for 15-20S;

s4, controlling the temperature of the material liquid of the emulsified product to be more than 75 ℃, and filling the emulsified product into containers with the volume of 4-8cm ³ The cheese block of (4);

s5, drying the cheese blocks under the conditions of-0.1 to-0.2 Mpa and 40 to 45 ℃ until the surfaces of the cheese blocks form hard shells.