CN115399373A - Processed cheese without water and preparation method thereof - Google Patents
Processed cheese without water and preparation method thereof Download PDFInfo
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- CN115399373A CN115399373A CN202111218970.5A CN202111218970A CN115399373A CN 115399373 A CN115399373 A CN 115399373A CN 202111218970 A CN202111218970 A CN 202111218970A CN 115399373 A CN115399373 A CN 115399373A
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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
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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
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
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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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
Abstract
The invention belongs to the technical field of food, and particularly relates to processed cheese without water and a preparation method thereof. The processed cheese without water comprises, by weight, 50-60 parts of natural cheese, 20-30 parts of raw milk, 5-12 parts of flavoring agents, 6-16 parts of milk protein, 1-6 parts of stabilizing agents and 0.05-0.2 part of flavoring agents, wherein the flavoring agents at least comprise sweet substances. The processed cheese is not added with water, natural cheese, raw milk and milk protein are used as main materials of the processed cheese, the proportion of nutritional ingredients such as protein, calcium and the like in the processed cheese is greatly improved, the protein is 2-3 times of the milk, the fat is 3-4 times of the milk, and the calcium is 4-5 times of the milk, so that the requirements of consumers on the nutritional ingredients in the processed cheese can be met, the processed cheese is more compatible with human bodies by using the A2 raw milk, the symptom of maladaptive digestive tract can be relieved in the process of being digested and absorbed by the human bodies, and the processed cheese has stronger milk flavor, smooth mouthfeel and elasticity and meets the taste requirements of the consumers.
Description
Technical Field
The invention belongs to the technical field of food, particularly relates to the technical field of A23C classification number, and more particularly relates to processed cheese without water and a preparation method thereof.
Background
In recent years, the domestic cheese market is developed rapidly, and particularly the processed cheese is popular with consumers due to good taste and texture, high nutritional ingredients, snack convenience, portability and easy taste acceptance of Chinese. The raw materials of the processed cheese sold on the market mainly comprise water, raw cheese and a stabilizer, wherein the specific gravity of the water added in the raw cheese is large, so the processed cheese product taking the water as a main ingredient can become a purchase doubt of consumers.
Patent application No. CN201410117480.X discloses a preparation method of a smearing type processed cheese and the prepared smearing type processed cheese, wherein preparation raw materials in the processed cheese disclosed in the patent mainly comprise natural cheese, milk protein concentrate, milk fat, emulsifying salt, sweetening agents, stabilizing agents and water, the mass ratio of the water in the whole formula is 50-70%, and the water occupies a larger specific gravity range, but the taste and the nutrition of the smearing type processed cheese prepared in the patent formula cannot meet the nutritional ingredients required by the growth of children in consumers. Patent application No. CN201510449647.7 discloses an emulsifying salt for processed cheese, processed cheese and a preparation method of processed cheese. The raw materials for preparing the processed cheese in the patent are also added with more water, and the taste and the contained nutrient components can not meet the expectations of consumers.
Based on the current domestic market consumption upgrading trend, the formula of the processed cheese should be upgraded accordingly, in the formula upgrading trend process, the processed cheese prepared by adding milk into the high-proportion raw cheese is remarkably improved in nutritional ingredients such as protein and calcium compared with the product taking the raw cheese and water as main ingredients, the requirement of nutrition required by growth of children can be met, the added value of the product can be increased, and the processed cheese without water is urgently needed by consumers.
Disclosure of Invention
In order to solve the technical problem, the invention provides processed cheese without water, which comprises 50-60 parts of natural cheese, 20-30 parts of raw milk, 5-12 parts of flavoring agent, 6-16 parts of milk protein, 1-6 parts of stabilizer and 0.05-0.2 part of flavoring agent in parts by weight, wherein the flavoring agent at least comprises sweet substances.
In order to improve the nutritive value of the cheese, meet the requirements of children on nutritive substances in growth and development and the preference of consumers on strong milk flavor, the processed cheese in the technical scheme does not contain water.
As a preferred technical scheme, the natural cheese is selected from at least one of Parmesan cheese, cream cheese, gauda cheese and Cheddar cheese.
As a preferable technical scheme, the natural cheese at least comprises cream cheese, and the maturation period of the cream cheese is 0-6 months.
The cream cheese is a natural cream cheese.
The cream cheese has smooth mouthfeel, thick milk flavor, moderate hardness and elasticity, and good formability, and is favored by consumers.
As a preferred technical scheme, the raw milk is A2 raw milk.
The A2 raw milk is purchased from Beijing three-component food products, inc.
The A2 raw milk refers to the type of beta casein in the milk, namely A2 beta-casein, the A2 raw milk is more compatible with human bodies, the A2 raw milk can relieve the symptoms of gastrointestinal discomfort in the process of being digested and absorbed by the human bodies, and the inventor finds that the A2 raw milk can better improve the rich milk flavor and the smoothness of the processed cheese. And the A2 raw milk is easy to agglutinate, and the formed protein net structure has better elasticity.
As a preferable technical scheme, the flavoring agent also comprises a sour substance, and the weight ratio of the sweet substance to the sour substance is (5-45): 1.
as a preferable technical solution, the sour substance is at least one selected from lactic acid, citric acid, phosphoric acid and malic acid.
As a preferred technical scheme, the sweet substance is white granulated sugar.
In a preferred embodiment, the sour substance is lactic acid.
As a more preferable technical scheme, the mass ratio of the white granulated sugar to the lactic acid is (19-24): 1.
although the processed cheese has strong milk flavor, the sweet feeling is poor, and the processed cheese is endowed with certain sweetness by adding a proper amount of white granulated sugar, so that the mouthfeel of the processed cheese is enriched. However, when the amount of the white granulated sugar is large, the processed cheese has a taste with a heavy sweet feeling and a relatively greasy sweetness, the elasticity of the processed cheese can be reduced, the softness of the processed cheese is increased, but when the amount of the white granulated sugar is small, the sweetness of the processed cheese cannot be improved well, and the taste of consumers cannot be met. The inventor surprisingly finds that when more white granulated sugar is added, proper addition of certain lactic acid can not only improve the refreshing taste of the processed cheese, balance the sweet and greasy feeling when more white granulated sugar is added, but also improve the elasticity of the processed cheese. The inventor finds that the shelf life of the processed cheese can be better prolonged, the generation of microorganisms can be inhibited, the strong milk flavor of the processed cheese can be improved, and the color of the processed cheese can be kept by adding a proper amount of lactic acid.
As a preferable technical scheme, the milk protein is at least one selected from concentrated milk protein powder, casein powder, skim milk powder and whole milk powder.
As a preferred technical scheme, the milk protein is milk protein concentrate powder.
As a preferable technical solution, the stabilizer is at least one selected from the group consisting of locust bean gum, gelatin, carrageenan, xanthan gum, pectin, and konjac gum.
As a preferable technical scheme, the stabilizing agent is a mixture of locust bean gum, gelatin, carrageenan and xanthan gum, and the mass ratio of the locust bean gum, the gelatin, the carrageenan and the xanthan gum is (1-5): (1-3): (0-2): (1-3).
As a preferable technical scheme, the mass ratio of the stabilizing agent to the locust bean gum, the gelatin and the xanthan gum is (1-5): (1-3): (1-3).
The inventor finds that the processed cheese deforms and collapses in the processing process, cannot keep the shape better and is easy to separate out fat. The inventors believe that a possible reason is that the low viscosity of the processed cheese material does not support the formation of the processed cheese. The inventor unexpectedly finds that the mixture of locust bean gum, gelatin and xanthan gum in a certain proportion is selected as a stabilizer, so that the viscosity of the processed cheese can be increased, the formability of the processed cheese can be improved, and the smoothness, the non-stick property and the fine and uniform mouthfeel of the formed cut surface can be improved. However, too much or too little addition of locust bean gum affects the sticky knife property of the processed cheese and reduces the smoothness of cut surfaces, too much or too little addition of gelatin decreases the taste of the processed cheese, and too much or too little addition of xanthan gum affects the rich degree of flavor in the processed cheese and reduces the taste. The inventors believe that the possible reason is that the ability to form a more cohesive, appropriate network between locust bean gum, gelatin and xanthan gum not only improves the physicochemical properties of the processed cheese, preventing fat from being extracted, but also does not affect the expression of the flavour of the processed cheese.
As a preferable technical scheme, the emulsion also comprises the emulsifying salt, wherein the weight part of the emulsifying salt is 2-6 parts.
The emulsifying salt is at least one selected from citrate, phosphate, cellulose carboxymethylated derivatives and alginate.
As a preferred technical scheme, the emulsifying salt is citrate.
The fruit juice is 5-15 parts by weight, and the fruit is at least one of fruit juice and vegetable juice.
As a preferable technical scheme, the emulsifying salt is a mixture of phosphate and alginate, and the mass ratio of the phosphate to the alginate is (2-4): 1.
as a preferable technical scheme, the phosphate is at least one selected from sodium hexametaphosphate, sodium pyrophosphate, sodium phosphate, disodium hydrogen phosphate and sodium tripolyphosphate.
As a preferred technical scheme, the phosphate is a mixture of sodium hexametaphosphate and sodium tripolyphosphate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate is 1:1.
as a preferable technical scheme, the alginate is sodium alginate.
The inventor finds that the natural cheese has nonuniform melting phenomenon in the emulsification and melting process, and the natural cheese has poorer stability in the melting process because the scheme contains more solid and no water is added. When natural cheese is heated, because casein and calcium ions cannot form a stable complex, fat is softened along with melting, protein shrinks and releases moisture and fat, and even if the natural cheese is stirred vigorously, a uniform and stable substance cannot be formed. This problem in the melt emulsification of natural cheese can be ameliorated by the addition of emulsifying salts, but the addition of, for example, citrate salts, does not greatly ameliorate this phenomenon and can affect the flavor of the processed cheese. The inventor unexpectedly finds that when a certain amount of sodium hexametaphosphate, sodium tripolyphosphate and sodium alginate are added, the uniformity and the stability of the natural cheese in the melting and emulsifying process can be better improved. The inventor believes that the possible reasons are that sodium hexametaphosphate, sodium tripolyphosphate and sodium alginate all have certain chain lengths, and the sodium tripolyphosphate and the sodium alginate can show the stability of colloid, before the natural cheese is melted, the sodium hexametaphosphate, the sodium tripolyphosphate and the sodium alginate can replace calcium ions which are connected with casein molecules in the cheese and form a complex compound with the calcium ions, a casein network is damaged and releases the casein molecules, the emulsification of the casein molecules on water and fat is recovered, and the fat, the protein and the water can form a uniform and stable mixture through the melting and stirring processes, so that the melting stability and the uniformity are improved. However, when the amounts of sodium hexametaphosphate, sodium tripolyphosphate, and sodium alginate are too large or too small, the emulsion formed during melting becomes unstable, and the smoothness and mouthfeel of the processed cheese may deteriorate.
In a second aspect, the invention provides a method for preparing natural cheese without adding water, which at least comprises the following steps:
(1) Weighing natural cheese, subdividing and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 75-98 ℃ and the shear rate of 500-1500r/min, and melting to obtain a mixture A;
(3) Sterilizing the mixture A by steam injection at 135-150 deg.C to obtain mixture B;
(4) Cooling the mixture B to 70-90 ℃, filling and forming at the temperature, and then cooling in an environment of 2-8 ℃ to finish shaping, thus obtaining the natural cheese without adding water.
As a preferred technical scheme, the preparation method of the natural cheese without adding water at least comprises the following steps:
(1) Weighing natural cheese, subdividing and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding into a melting pot with the temperature of 75-98 ℃ and the shear rate of 1000-1500r/min, and melting for 10-20min to obtain a mixture A;
(3) Performing steam injection sterilization on the mixture A at 135-150 ℃ for 5-10s to obtain a mixture B;
(4) Cooling the mixture B to 70-90 deg.C, filling and molding at the temperature, and cooling at 2-8 deg.C to finish shaping to obtain natural cheese without water.
The melting temperature in the technical scheme is 75-98 ℃, the solubility of raw materials in the natural cheese can be influenced if the melting temperature is too low, the texture and the stability of the natural cheese are reduced, and the structure of protein in the natural cheese can be damaged if the melting temperature is too high, the nutritional value in the natural cheese is reduced, and the taste and the flavor of the natural cheese can be influenced. The inventor finds that when the melting temperature is 75-98 ℃ and the shearing rate is 500-1500r/min, the raw materials of the natural cheese can be fully dissolved, and the natural cheese can keep higher nutritional value, texture, mouthfeel and flavor. In the technical scheme, the sterilization temperature is 135-150 ℃, the sterilization time is 2-10s, the structure of protein in the natural cheese can be damaged when the sterilization temperature is too high, but the sterilization temperature is too low, so that microorganisms in the natural cheese can not be effectively killed, and the safety and the edibility of the natural cheese are influenced.
Has the beneficial effects that:
(1) According to the technical scheme, no water is added into the processed cheese, the natural cheese, the raw milk and the milk protein are used as main materials of the processed cheese, the proportion of nutritional ingredients such as protein and calcium in the processed cheese is greatly improved, the protein is 2-3 times of the milk, the fat is 3-4 times of the milk, the calcium is 4-5 times of the milk, the requirements of consumers on the nutritional ingredients in the processed cheese can be met, the processed cheese is more compatible with the human body by using the A2 raw milk, the symptom of non-adaptation of the digestive tract in the process of digestion and absorption of the human body can be relieved, the processed cheese has stronger milk flavor, smooth mouthfeel and elasticity, and the taste requirements of the consumers are met.
(2) By setting the heating and shearing parameters of the melting pot, the preparation raw materials can be fully dissolved, the structure of protein is not damaged, and the texture, stability, taste and flavor of the final product after molding are ensured to be optimal.
(3) By controlling the temperature and time of steam injection type high-temperature sterilization, various microorganisms are killed under the condition of keeping the quality of each raw material, and the food safety is ensured.
Drawings
FIG. 1 is the results of microbiological testing of processed cheese.
Detailed Description
Example 1
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gao cheese, and the mass ratio between the cream cheese and the gao cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is (1.5): 1.5:1. the sodium citrate was purchased from belrxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 2
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gao cheese, and the mass ratio between the cream cheese and the gao cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is (1.5): 1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu Biotechnology Limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 75 ℃ and the shear rate of 1000r/min, and melting for 20min to obtain a mixture A;
(3) Performing steam injection sterilization on the mixture A for 5s at the temperature of 135 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 70 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 3
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gao cheese, and the mass ratio between the cream cheese and the gao cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new-source biotechnology, ltd, and the gelatin is available from euphoria and food additives, ltd. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu Biotechnology Limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 98 ℃ and the shear rate of 1500r/min, and melting for 10min to obtain a mixture A;
(3) Performing steam injection sterilization on the mixture A for 10s at the temperature of 150 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 4
In order to solve the technical problem, a first aspect of the present embodiment provides processed cheese without adding water, which includes, by weight, 55 parts of natural cheese, 25 parts of raw milk, 8 parts of flavoring agent, 11 parts of milk protein, 3 parts of stabilizer, 4 parts of emulsifying salt, and 0.1 part of flavoring agent. The natural cheese is a mixture of cream cheese and Gaoda cheese, and the mass ratio of the cream cheese to the Gaoda cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from belrxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this embodiment, there is provided a method for preparing said natural cheese without adding water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 5
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without water, which comprises 60 parts of natural cheese, 30 parts of raw milk, 12 parts of flavoring agent, 16 parts of milk protein, 3 parts of stabilizer, 6 parts of emulsifying salt, and 0.1 part of flavoring agent, by weight. The natural cheese is a mixture of cream cheese and Gaoda cheese, and the mass ratio of the cream cheese to the Gaoda cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizing agent is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from belrxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this embodiment, there is provided a method for preparing said natural cheese without adding water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shearing rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 6
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gajac cheese, and the mass ratio between the cream cheese and the gajac cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is common raw milk which is purchased from inner Mongolia Yili industry group GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizing agent is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new-source biotechnology, ltd, and the gelatin is available from euphoria and food additives, ltd. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese, subdividing and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 7
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, 0.05 part of flavoring agent, and 5 parts of fruit juice, wherein the natural cheese is a mixture of cream cheese and dada cheese, and the mass ratio between the cream cheese and the dada cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu Biotechnology Limited. The fruit juice is orange juice and is purchased from Jinhanguo food Co., ltd.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shearing rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 8
In order to solve the above technical problems, a first aspect of the present embodiment provides a processed cheese without water, which comprises 60 parts by weight of natural cheese, 30 parts by weight of raw milk, 12 parts by weight of flavoring agent, 16 parts by weight of milk protein, 3 parts by weight of stabilizer, 6 parts by weight of emulsifying salt, 0.1 part by weight of flavoring agent, and 15 parts by weight of fruit juice. The natural cheese is a mixture of cream cheese and dada cheese, and the mass ratio of the cream cheese to the dada cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the milk to the acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizing agent is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new-source biotechnology, ltd, and the gelatin is available from euphoria and food additives, ltd. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited. The fruit juice is orange juice and is purchased from Jinhanguo food Co., ltd.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shearing rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 9
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, 0.05 part of flavoring agent, and 5 parts of fruit juice, wherein the natural cheese is a mixture of cream cheese and dada cheese, and the mass ratio between the cream cheese and the dada cheese is 4:1. the brand of the cream cheese is a natural cream cheese, and the brand of the Gaoda cheese is as follows: blue mark, the goods number is: qcF4XCaX. The raw milk is common raw milk which is purchased from inner Mongolia Yili industry group GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizing agent is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited. The fruit juice is orange-flavored fruit juice and is purchased from Jinguo food of Jinguo of Jinan, inc.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese, subdividing and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Example 10
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is cream cheese, and the cream cheese is a constant natural cream cheese in brand. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizing agent is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is sodium citrate.
In a second aspect of this embodiment, there is provided a method for preparing said natural cheese without adding water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Comparative example 1
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gao cheese, and the mass ratio between the cream cheese and the gao cheese is 4:1. the cream cheese is a Hengtian cream cheese Kincali brand with a product number of: 2284312, the brand of up to cheese is: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizing agent is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new-source biotechnology, ltd, and the gelatin is available from euphoria and food additives, ltd. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this embodiment, there is provided a method for preparing said natural cheese without adding water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 100 ℃ and the shear rate of 400r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Comparative example 2
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without water, which comprises, by weight, 51 parts of natural cheese, 20 parts of water, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gaoba cheese, and the mass ratio between the cream cheese and the gaoba cheese is 4:1. the cream cheese brand is a natural cream cheese Kincali, and the product number is as follows: 2284312, the brand of the Gaoda cheese is: blue mark, the goods number is: qcF4XCaX. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new-source biotechnology, ltd, and the gelatin is available from euphoria and food additives, ltd. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese, subdividing and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Comparative example 3
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gajac cheese, and the mass ratio between the cream cheese and the gajac cheese is 4:1. the cream cheese brand is a natural cream cheese Kincali, and the product number is as follows: 2284312, the brand of the Gaoda cheese is: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is sodium citrate. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese, subdividing and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shearing rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Comparative example 4
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is a mixture of cream cheese and gao cheese, and the mass ratio between the cream cheese and the gao cheese is 4:1. the cream cheese is a Hengtian cream cheese Kincali brand with a product number of: 2284312, the brand of the Gaoda cheese is: blue mark, the goods number is: qcF4XCaX. The raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang-warming biotech Limited. The stabilizer is locust bean gum, and the locust bean gum is purchased from new-source biotechnology limited company. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this example, there is provided a process for preparing said natural cheese without the addition of water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shearing rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Comparative example 5
In order to solve the technical problem, a first aspect of the present embodiment provides a processed cheese without adding water, which includes, by weight, 51 parts of natural cheese, 20 parts of raw milk, 5 parts of flavoring agent, 6 parts of milk protein, 1.2 parts of stabilizer, 2 parts of emulsifying salt, and 0.05 part of flavoring agent, wherein the natural cheese is cream cheese, the cream cheese is a constant natural cream cheese brand, and has a product number of: 2284312. the raw milk is A2 raw milk, and the A2 raw milk is purchased from Beijing three-component food products GmbH. The flavoring agent is a mixture of white granulated sugar and lactic acid, and the mass ratio of the white granulated sugar to the lactic acid is 24:1. the milk protein is milk protein concentrate powder, and the milk protein concentrate powder is purchased from Shanxi ang Yang Biotechnology Limited company. The stabilizer is a mixture of locust bean gum, gelatin and xanthan gum, and the mass ratio of the locust bean gum to the gelatin to the xanthan gum is 1:1:1. the locust bean gum and xanthan gum are available from new source biotechnology limited, and the gelatin is available from Xin and food additives limited. The emulsifying salt is a mixture of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate, and the mass ratio of the sodium hexametaphosphate to the sodium tripolyphosphate to the sodium citrate is 1.5:1.5:1. the sodium citrate was purchased from berxin biotechnology limited. The flavoring agent is cheese essence, and the cheese essence is purchased from Hebei Pengyu biotechnology limited.
In a second aspect of this embodiment, there is provided a method for preparing said natural cheese without adding water, comprising the steps of:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot with the temperature of 90 ℃ and the shear rate of 1200r/min, and melting for 15min to obtain a mixture A;
(3) Performing steam injection type sterilization on the mixture A for 8s at the temperature of 140 ℃ to obtain a mixture B;
(4) And cooling the mixture B to 75 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the natural cheese without adding water.
Performance testing
Performance test one
10 relevant persons who were engaged in the processed cheese research were selected to perform sensory evaluation on the flavor, the texture state, the mouthfeel, the elasticity and the hardness of the processed cheeses prepared in examples 1 to 10 and comparative examples 1 to 4, wherein the full score was 5, the detailed score is shown in the following table 1, and the total score result is shown in the following table 2:
TABLE 1
TABLE 2
The processed cheese prepared in example 1 was tested for microbial detection by CTI warfare assay, and the test results are shown in fig. 1.
Claims (10)
1. The processed cheese without water is characterized by comprising, by weight, 50-60 parts of natural cheese, 20-30 parts of raw milk, 5-12 parts of flavoring agents, 6-16 parts of milk protein, 1-6 parts of stabilizing agents and 0.05-0.2 part of flavoring agents, wherein the flavoring agents at least comprise sweet substances.
2. The processed cheese without the addition of water of claim 1, characterized in that the natural cheese is selected from at least one of Parmesan cheese, cream cheese, gada cheese, and Cheddar cheese.
3. The water-free processed cheese of claim 1, wherein the raw milk is A2 raw milk.
4. The processed cheese without the addition of water of claim 1, wherein the flavoring agent further comprises a sour substance, and the weight ratio between the sweet substance and the sour substance is (5-45): 1.
5. the processed cheese without the addition of water of claim 4, wherein the sour substance is selected from at least one of lactic acid, citric acid, lactic acid, phosphoric acid, and malic acid.
6. The non-water added processed cheese of claim 1, wherein the milk protein is selected from at least one of milk protein concentrate powder, casein powder, skim milk powder, and whole milk powder.
7. The processed cheese without the addition of water of claim 1, wherein the stabilizer is selected from at least one of locust bean gum, gelatin, carrageenan, xanthan gum, pectin, and konjac gum.
8. The processed cheese without the addition of water according to claim 7, characterized in that the stabilizer is a mixture of locust bean gum, gelatin, carrageenan and xanthan gum, the mass ratio between locust bean gum, gelatin, carrageenan and xanthan gum being (1-5): (1-3): (0-2): (1-3).
9. The processed cheese without the addition of water of any of claims 1-8, further comprising an emulsifying salt selected from at least one of citrate, phosphate, carboxymethylated derivatives of cellulose, and alginate.
10. A process for the preparation of a processed cheese without the addition of water according to any of the claims 1 to 9, characterized in that it comprises at least the following steps:
(1) Weighing natural cheese and cutting;
(2) Weighing the rest raw materials, finely dividing and cutting the natural cheese, adding the weighed raw materials and the finely divided and cut natural cheese into a melting pot at the temperature of 75-98 ℃ and the shear rate of 500-1500r/min, and melting to obtain a mixture A;
(3) Sterilizing the mixture A by steam injection at 135-150 deg.C to obtain mixture B;
(4) And cooling the mixture B to 70-90 ℃, filling and forming at the temperature, and then cooling in an environment of 3 ℃ to finish shaping to obtain the processed cheese without adding water.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106387075A (en) * | 2015-07-28 | 2017-02-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsification salt for processed cheese, processed cheese, and processed cheese preparation method |
| CN108419841A (en) * | 2018-02-13 | 2018-08-21 | 广西壮族自治区水牛研究所 | A kind of smear type buffalo's milk processed cheese and preparation method thereof |
| CN112438325A (en) * | 2019-08-28 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-sugar and high-fat rod-shaped processed cheese and preparation method thereof |
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- 2021-10-20 CN CN202111218970.5A patent/CN115399373A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106387075A (en) * | 2015-07-28 | 2017-02-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Emulsification salt for processed cheese, processed cheese, and processed cheese preparation method |
| CN108419841A (en) * | 2018-02-13 | 2018-08-21 | 广西壮族自治区水牛研究所 | A kind of smear type buffalo's milk processed cheese and preparation method thereof |
| CN112438325A (en) * | 2019-08-28 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-sugar and high-fat rod-shaped processed cheese and preparation method thereof |
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