CN115530249A - Whey cheese stick easy to store at normal temperature and preparation method thereof - Google Patents
Whey cheese stick easy to store at normal temperature and preparation method thereof Download PDFInfo
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- CN115530249A CN115530249A CN202211115405.0A CN202211115405A CN115530249A CN 115530249 A CN115530249 A CN 115530249A CN 202211115405 A CN202211115405 A CN 202211115405A CN 115530249 A CN115530249 A CN 115530249A
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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
- A23C21/00—Whey; Whey preparations
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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
- A23C21/00—Whey; Whey preparations
- A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The application discloses a whey cheese stick easy to store at normal temperature and a preparation method thereof, wherein the whey cheese stick comprises the following components in parts by weight: 835-1000 parts of sweet whey, 8-10 parts of water, 3-4 parts of cream, 2-3 parts of protein powder, 0.3-0.5 part of emulsifying salt, 1.0-1.5 parts of compound stabilizer and 0.2-0.5 part of lactic acid. The product reaches stable in structure's effect to can also promote the product taste. The whey cheese has the advantages that the components of the whey cheese are improved in proportion, particularly, the compound stabilizer is adopted, the limitation of the storage condition of the whey cheese product can be effectively improved, the product structure is stable, whey is not easy to separate out in the storage process, the taste is soft, and the sour taste is moderate.
Description
Technical Field
The application relates to the field of cheese product processing, in particular to a whey cheese stick easy to store at normal temperature and a preparation method thereof.
Background
Cheese, as a milk product prepared by fermentation, is rich in various nutritional ingredients, and is therefore well received by a large number of consumers. In which a large amount of sweet whey by-product is obtained during the production of cheese using rennet, in particular about nine kg of whey per kg of cheese produced on average, and the whey by-product produced needs further treatment in order to prevent negative environmental impact.
At present, sweet whey is processed in China mostly by manufacturing whey cheese or sweet whey powder and producing products such as whey cheese or whey protein and the like by adopting the sweet whey powder. Most whey cheeses on the market have certain limitations, not only need to be refrigerated and stored, but also are easy to separate out in the storage process, are sour in taste and influence the product state.
Disclosure of Invention
The main purpose of the present application is to provide a whey cheese bar easy to store at normal temperature and a preparation method thereof, so as to solve the current problems.
In order to achieve the above object, the present application provides the following techniques:
the application provides a whey cheese stick easy to store at normal temperature in a first aspect, which comprises the following components in parts by weight:
835-1000 parts of sweet whey, 8-10 parts of water, 3-4 parts of cream, 2-3 parts of albumen powder, 0.3-0.5 part of emulsifying salt, 1.0-1.5 parts of compound stabilizer and 0.2-0.5 part of lactic acid.
As an optional embodiment of the present application, optionally, the compound stabilizer is at least one of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin or agar.
As an optional embodiment of the present application, optionally, the composition includes the following components in parts by weight:
1000 parts of sweet whey, 8 parts of water, 3 parts of cream, 3 parts of albumen powder, 0.3 part of emulsifying salt, 1.2 parts of compound stabilizer and 0.3 part of lactic acid.
A second aspect of the present application provides a method for preparing the above-mentioned cheese stick with whey, which is easy to store at normal temperature, comprising the following steps:
s1, preparing whey cheese from quantitatively weighed sweet whey under preset conditions;
s2, quantitatively weighing cream, protein powder, emulsifying salt, a compound stabilizer, lactic acid and water, and then carrying out melt mixing and shearing on the mixture and the whey cheese to obtain a melt mixed material;
s3, performing high-temperature sterilization treatment on the molten mixed material to obtain a sterilized material, and putting the sterilized material into a tank to be canned;
s4, emulsifying the degerming material in the to-be-canned container to obtain an emulsified material;
and S5, filling the emulsified material, cooling, and packaging to obtain the whey cheese stick easy to store at normal temperature.
As an alternative embodiment of the present application, optionally, in step S1, a whey cheese is prepared by subjecting a quantitatively weighed sweet whey to coagulation denaturation under preset conditions, comprising:
s101, denaturing and coagulating whey protein by quantitatively weighing sweet whey under the preset condition to obtain a floating white massive material;
s102, fishing the white block-shaped material and placing the white block-shaped material in a clean tank to obtain the whey cheese.
As an optional embodiment of the present application, optionally, the preset condition includes: pH of 5.7-6.2, temperature of 75-89 deg.C, and time of 10-40min.
As an optional embodiment of the present application, optionally, in step S2, after cream, protein powder, emulsifying salt, compound stabilizer, lactic acid and water are quantitatively weighed, the mixture is melt-mixed with the whey cheese and cut to obtain a melt-mixed material, including:
s201, quantitatively weighing cream, protein powder, emulsifying salt, a compound stabilizer, lactic acid and water, and placing the mixture in a melting pot;
s202, quantitatively weighing the whey cheese and placing the whey cheese into the melting pot;
s203, opening the bottom knife and the side knife of the melting pot for shearing, wherein the shearing rate is 1500 revolutions per minute, and obtaining mixed fragments;
s204, heating the mixed fragments by steam at the heating temperature of 85 ℃ until the preset temperature is reached, and stopping shearing to obtain a mixed material;
s205, judging whether each index of the mixed material is qualified;
and S206, detecting to be qualified, and obtaining the melt mixed material.
As an alternative embodiment of the present application, optionally, in step S3, the sterilization temperature is 137 ℃.
As an alternative embodiment of the present application, optionally in step S4, the emulsification temperature is 80 ℃.
As an optional embodiment of the present application, optionally, in step S5, the filling temperature is 75 ℃, the cooled temperature is less than 30 ℃, and the normal temperature storage temperature is less than 25 ℃.
Compared with the prior art, this application can bring following technological effect:
1. the whey cheese stick easy to store at normal temperature comprises the following components in parts by weight: 835-1000 parts of sweet whey, 8-10 parts of water, 3-4 parts of cream, 2-3 parts of protein powder, 0.3-0.5 part of emulsifying salt, 1.0-1.5 parts of compound stabilizer and 0.2-0.5 part of lactic acid. Based on the embodiment of this example, this application has carried out improvement ratio to the component of the whey cheese that easily normal atmospheric temperature stores, especially the use of compound stabilizer, has effectually alleviated the limitation of whey cheese storage environment, and organizational structure is more stable simultaneously, can effectively prevent the condition emergence that whey separates out in the storage process.
2. The whey cheese stick provided by the invention is prepared by directly processing sweet whey serving as a main raw material, has low energy consumption in the production and processing process, is beneficial to energy conservation and environmental protection, and better meets the requirements of low carbon and environmental protection.
3. The preparation method of the whey cheese stick easy to store at normal temperature provided by the invention has the advantages of simple material treatment steps, convenience in operation, capability of effectively improving the production efficiency and saving the production cost.
Other features and aspects of the present application will become apparent from the following detailed description of exemplary embodiments, which proceeds with reference to the accompanying drawings.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate exemplary embodiments, features, and aspects of the application and, together with the description, serve to explain the principles of the application.
FIG. 1 shows a composition ratio chart of the formulation of the present invention;
FIG. 2 shows a schematic flow chart of an embodiment of the production method of the present invention.
Detailed Description
In order to make the technical solutions of the present application better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only some embodiments of the present application, and 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 in order to facilitate the description of the embodiments of the application herein. 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.
In this application, the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "middle", "vertical", "horizontal", "lateral", "longitudinal", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings. These terms are used primarily to better describe the present application and its embodiments, and are not used to limit the indicated devices, elements or components to a particular orientation or to be constructed and operated in a particular orientation.
Moreover, some of the above terms may be used in other meanings besides orientation or positional relationship, for example, the term "upper" may also be used in some cases to indicate a certain attaching or connecting relationship. The specific meaning of these terms in this application will be understood by those of ordinary skill in the art as the case may be.
In addition, the term "plurality" shall mean two as well as more than two. In this embodiment, the raw materials and the preparation equipment of the preparation method can be used as long as the product of the present application can be obtained instead of the preparation.
It should be noted that, in the present application, the embodiments and features of the embodiments may be combined with each other without conflict. The present application will be described in detail below with reference to the accompanying drawings in conjunction with embodiments.
As shown in figure 1, the invention provides a whey cheese stick easy to store at normal temperature, which comprises the following components in parts by weight:
835-1000 parts of sweet whey, 8-10 parts of water, 3-4 parts of cream, 2-3 parts of protein powder, 0.3-0.5 part of emulsifying salt, 1.0-1.5 parts of compound stabilizer and 0.2-0.5 part of lactic acid.
As an optional embodiment of the present application, optionally, the compound stabilizer is at least one of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin, or agar.
As an optional embodiment of the present application, optionally, the composition includes the following components in parts by weight:
1000 parts of sweet whey, 8 parts of water, 3 parts of cream, 3 parts of protein powder, 0.3 part of emulsifying salt, 1.2 parts of compound stabilizer and 0.3 part of lactic acid.
As shown in fig. 2, the invention also provides a preparation method of the whey cheese stick easy to store at normal temperature, which comprises the following preparation steps:
s1, preparing whey cheese from quantitatively weighed sweet whey under preset conditions;
s2, quantitatively weighing cream, protein powder, emulsifying salt, a compound stabilizer, lactic acid and water, and then carrying out melt mixing and shearing on the mixture and the whey cheese to obtain a melt mixed material;
s3, performing high-temperature sterilization treatment on the molten mixed material to obtain a sterilization material, and putting the sterilization material into a tank to be canned;
s4, emulsifying the sterilization material in the to-be-canned food to obtain an emulsified material;
and S5, filling the emulsified material, cooling, and packaging to obtain the whey cheese easy to store at normal temperature.
As an alternative embodiment of the present application, optionally, in step S1, a whey cheese is prepared by subjecting a quantitatively weighed sweet whey to coagulation denaturation under preset conditions, comprising:
s101, denaturing and coagulating whey protein by using the quantitatively weighed sweet whey under the preset condition to obtain a floating white massive material;
s102, fishing the white block-shaped material and placing the white block-shaped material into a clean tank to obtain the whey cheese.
As an optional embodiment of the present application, optionally, the preset condition includes: pH of 5.7-6.2, temperature of 75-89 deg.C, and time of 10-40min.
As an optional embodiment of the present application, optionally, in step S2, after cream, protein powder, emulsifying salt, compound stabilizer, lactic acid and water are quantitatively weighed, the mixture is melt-mixed with the whey cheese and sheared to obtain a melt-mixed material, including:
s201, quantitatively weighing cream, protein powder, emulsifying salt, a compound stabilizer, lactic acid and water, and placing the mixture in a melting pot;
s202, quantitatively weighing the whey cheese and placing the whey cheese into the melting pot;
s203, opening the bottom knife and the side knife of the melting pot for shearing, wherein the shearing rate is 1500 revolutions per minute, and obtaining mixed fragments;
s204, heating the mixed fragments with steam at 85 ℃ until the preset temperature, and stopping shearing to obtain a mixed material;
s205, judging whether each index of the mixed material is qualified;
s206, detecting to be qualified, and obtaining the melt mixed material.
As an alternative embodiment of the present application, optionally, in step S3, the sterilization temperature is 137 ℃.
As an alternative embodiment of the present application, optionally in step S4, the emulsification temperature is 80 ℃.
As an optional embodiment of the present application, optionally, in step S5, the filling temperature is 75 ℃, the cooled temperature is less than 30 ℃, and the normal temperature storage temperature is less than 25 ℃.
In the following, example 1 and comparative example 1 are provided for experimental comparison, and the following whey cheese stick sensory quality evaluation criteria table 1 is established:
table 1 evaluation criteria table for sensory quality of whey cheese sticks
Example 1
The whey cheese stick easy to store at normal temperature is prepared from the following raw materials in parts by weight: 1000 parts of sweet whey, 8 parts of water, 3 parts of cream, 3 parts of albumen powder, 0.3 part of emulsifying salt, 1.2 parts of compound stabilizer and 0.3 part of lactic acid.
The preparation method of the whey cheese stick easy to store at normal temperature comprises the following specific implementation steps:
(1) Keeping the weighed sweet whey for 25min under the conditions that the PH is 5.9 and the temperature is 82 ℃, so that the whey protein in the sweet whey is denatured and coagulated, fishing out the floating white blocky denatured whey protein, and placing the floating white blocky denatured whey protein in a crystallizing tank to obtain whey cheese;
(2) Adding whey cheese, water, cream, protein powder, emulsifying salt, a compound stabilizer and lactic acid into a melting pot, opening a melting bottom cutter and a side cutter to cut at a cutting rate of 1500 revolutions per minute to obtain mixed fragments, opening steam to heat to 85 ℃, stopping cutting, and judging whether each index of the mixed material is qualified;
(3) Performing ultra-high temperature sterilization on the molten mixed material with qualified index, performing sterilization at 137 ℃ through UHT, and placing the sterilized mixed material into a clean can to be filled after sterilization;
(4) Emulsifying the degerming mixed material in a tank to be filled, wherein the emulsifying temperature is 80 ℃, and obtaining an emulsified material;
(5) Filling the emulsified material under aseptic condition, wherein the filling temperature is 75 ℃, cooling to below 30 ℃ in a cooling tunnel, packaging to obtain the whey cheese which is easy to store at normal temperature, and storing at normal temperature of 25 ℃.
Comparative example 1
The whey cheese stick easy to store at normal temperature is prepared from the following raw materials in parts by weight: 835 parts of sweet whey, 13 parts of water, 5 parts of cream, 3 parts of protein powder, 0.4 part of emulsifying salt, 1.6 parts of compound stabilizer and 0.4 part of lactic acid.
The preparation method of the whey cheese stick easy to store at normal temperature comprises the following specific implementation steps:
(1) Keeping the weighed sweet whey for 40min under the conditions that the pH is 5.1 and the temperature is 74 ℃, so that the sweet whey protein in the whey is denatured and coagulated, fishing out the floating white blocky denatured whey protein and placing the floating white blocky denatured whey protein in a crystallizing tank to obtain whey cheese;
(2) Adding whey cheese, water, cream, protein powder, emulsifying salt, a compound stabilizer and lactic acid into a melting pot, opening a melting bottom knife and a side knife to cut at a cutting rate of 1500 revolutions per minute to obtain mixed fragments, opening steam to heat to 80 ℃, stopping cutting, and judging whether each index of the mixed material is qualified;
(3) Carrying out ultra-high temperature sterilization on the molten mixed material with qualified indexes, carrying out sterilization at 138 ℃ through UHT, and placing the sterilized mixed material into a clean can to be filled after sterilization;
(4) Emulsifying the degerming mixed material in a tank to be filled, wherein the emulsifying temperature is 80 ℃, and obtaining an emulsified material;
(5) Filling the emulsified material under aseptic condition, wherein the filling temperature is 75 ℃, cooling to below 30 ℃ in a cooling tunnel, packaging to obtain the whey cheese which is easy to store at normal temperature, and storing at normal temperature of 25 ℃.
The whey cheese sensory scores prepared in example 1 and comparative example 1 were established according to the whey cheese sensory quality evaluation criteria table of table 1, table 2:
as can be seen from the results of the evaluation in Table 2, example 1 had uniform color, strong flavor, uniform shape, soft mouthfeel, and moderate sour taste. Comparative example 1 has a heavier color, less cheese aroma, uniform appearance, and an excessively heavy sour taste. Therefore, the whey cheese product prepared by the method and the formula has better taste and moderate sour taste while effectively improving the limitation of the storage condition of the whey cheese.
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 was chosen in order to best explain the principles of the embodiments, the practical application, or improvements 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 whey cheese stick easy to store at normal temperature is characterized by comprising the following components in parts by weight:
835-1000 parts of sweet whey, 8-10 parts of water, 3-4 parts of cream, 2-3 parts of albumen powder, 0.3-0.5 part of emulsifying salt, 1.0-1.5 parts of compound stabilizer and 0.2-0.5 part of lactic acid.
2. The cheese stick with whey storage at an easy normal temperature according to claim 1, wherein the compound stabilizer is at least one of locust bean gum, gellan gum, carrageenan, xanthan gum, sodium alginate, guar gum, gelatin or agar.
3. The whey cheese stick easy to store at normal temperature according to claim 1, is characterized by comprising the following components in parts by weight:
1000 parts of sweet whey, 8 parts of water, 3 parts of cream, 3 parts of albumen powder, 0.3 part of emulsifying salt, 1.2 parts of compound stabilizer and 0.3 part of lactic acid.
4. A method of preparing a cheese stick containing whey required to be stored easily at ambient temperature according to any of claims 1 to 3, comprising the following steps:
s1, preparing whey cheese from quantitatively weighed sweet whey under preset conditions;
s2, quantitatively weighing cream, protein powder, emulsifying salt, a compound stabilizer, lactic acid and water, and then carrying out melt mixing and shearing on the mixture and the whey cheese to obtain a melt mixed material;
s3, performing high-temperature sterilization treatment on the molten mixed material to obtain a sterilized material, and putting the sterilized material into a tank to be canned;
s4, emulsifying the sterilization material in the to-be-canned food to obtain an emulsified material;
and S5, filling the emulsified material, cooling, and packaging to obtain the whey cheese stick easy to store at normal temperature.
5. The preparation method according to claim 4, wherein in step S1, the whey cheese is prepared by coagulating and denaturing whey protein under preset conditions with a quantitative weighing of sweet whey, comprising:
s101, denaturing and coagulating whey protein by using the quantitatively weighed sweet whey under the preset condition to obtain a floating white massive material;
s102, fishing the white block-shaped material and placing the white block-shaped material in a clean tank to obtain the whey cheese.
6. The method for preparing according to claim 5, wherein the preset conditions include: pH of 5.7-6.2, temperature of 75-89 deg.C, and time of 10-40min.
7. The preparation method of claim 4, wherein in the step S2, cream, protein powder, emulsifying salt, compound stabilizer, lactic acid and water are quantitatively weighed, and then are subjected to melt mixing and shearing with the whey cheese to obtain a melt mixed material, and the method comprises the following steps:
s201, quantitatively weighing cream, protein powder, emulsifying salt, a compound stabilizer, lactic acid and water, and placing the mixture in a melting pot;
s202, quantitatively weighing the whey cheese and placing the whey cheese into the melting pot;
s203, opening the bottom knife and the side knife of the melting pot for shearing, wherein the shearing rate is 1500 revolutions per minute, and obtaining mixed fragments;
s204, heating the mixed fragments by steam at the heating temperature of 85 ℃ until the preset temperature is reached, and stopping shearing to obtain a mixed material;
s205, judging whether each index of the mixed material is qualified;
and S206, detecting to be qualified, and obtaining the melt mixed material.
8. The production method according to claim 4, wherein in step S3, the sterilization temperature is 137 ℃.
9. The method according to claim 4, wherein the emulsification temperature is 80 ℃ in step S4.
10. The method according to claim 4, wherein the filling temperature is 75 ℃, the cooled temperature is less than 30 ℃, and the normal temperature storage temperature is less than 25 ℃ in step S5.
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