CN115886082A - Cream cheese capable of being stored at normal temperature and preparation method thereof - Google Patents
Cream cheese capable of being stored at normal temperature and preparation method thereof Download PDFInfo
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- CN115886082A CN115886082A CN202111116373.1A CN202111116373A CN115886082A CN 115886082 A CN115886082 A CN 115886082A CN 202111116373 A CN202111116373 A CN 202111116373A CN 115886082 A CN115886082 A CN 115886082A
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- cream
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- lactococcus lactis
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- 239000006071 cream Substances 0.000 title claims abstract description 80
- 235000013351 cheese Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002907 Guar gum Polymers 0.000 claims abstract description 21
- 235000010417 guar gum Nutrition 0.000 claims abstract description 21
- 239000000665 guar gum Substances 0.000 claims abstract description 21
- 229960002154 guar gum Drugs 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 20
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 20
- 239000000711 locust bean gum Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000006084 composite stabilizer Substances 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 41
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 102000014171 Milk Proteins Human genes 0.000 claims description 28
- 108010011756 Milk Proteins Proteins 0.000 claims description 28
- 235000021239 milk protein Nutrition 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 28
- 244000057717 Streptococcus lactis Species 0.000 claims description 25
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 21
- 235000020185 raw untreated milk Nutrition 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 16
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 10
- 239000005018 casein Substances 0.000 claims description 8
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 8
- 235000021240 caseins Nutrition 0.000 claims description 8
- 239000004530 micro-emulsion Substances 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 4
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 description 36
- 238000003756 stirring Methods 0.000 description 35
- 238000010438 heat treatment Methods 0.000 description 21
- 238000001816 cooling Methods 0.000 description 14
- 238000004806 packaging method and process Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 239000005862 Whey Substances 0.000 description 9
- 102000007544 Whey Proteins Human genes 0.000 description 9
- 108010046377 Whey Proteins Proteins 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000000926 separation method Methods 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000002245 particle Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 235000014059 processed cheese Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
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- 230000001953 sensory effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Dairy Products (AREA)
Abstract
The invention relates to the field of food, in particular to cream cheese capable of being stored at normal temperature and a preparation method thereof. The cream cheese of the invention comprises 60-70wt% of cream and 1.0-1.4wt% of composite stabilizer; the composite stabilizer comprises the following components in percentage by mass (2-5): (3-6): (3-6) locust bean gum, guar gum and sodium alginate. The cream cheese provided by the invention is fine and uniform in texture, can be stored for 6 months at normal temperature, and has good water retention and oil retention. Meanwhile, the product of the invention has moderate hardness and can not be adhered to the package. In addition, compared with the cream cheese prepared by the traditional method, the cream cheese has lower production cost, does not need to be transported and stored under the refrigeration condition, and has great market competitiveness in practical application.
Description
Technical Field
The invention relates to the field of foods, in particular to cream cheese capable of being stored at normal temperature and a preparation method thereof.
Background
The traditional cream cheese is prepared by taking raw milk and cream as main raw materials and performing processes such as fermentation, whey removal and the like. The cream cheese is mainly used for the production of the processed cheese, and the demand of the cream cheese is increased along with the gradual development and expansion of the domestic processed cheese market. Because the price of domestic raw milk is high, the cost of cream cheese prepared by using the traditional formula process is relatively high, so the prior cream cheese raw material mainly depends on import and needs refrigeration transportation and storage.
Disclosure of Invention
The invention aims to provide cream cheese which can be stored at normal temperature, has fine and uniform texture and good water retention and oil retention and a preparation method thereof, and has lower cost compared with the cream cheese prepared by the traditional method.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the invention firstly provides a preparation method of cream cheese, which comprises the following raw materials of 60-70wt% of cream and 1.0-1.4wt% of composite stabilizer;
the composite stabilizer comprises the following components in percentage by mass (2-5): (3-6): (3-6) locust bean gum, guar gum and sodium alginate.
The invention discovers that the cream cheese has the advantages that the cream cheese takes cream as a main raw material, and the compound stabilizer is added, so that the whey precipitation rate and the grease precipitation rate on the surface of the product are reduced, the hardness and the smearing type of the product are considered, and the hardness, the water holding capacity and the oil holding capacity of the obtained cream cheese are greatly improved.
Preferably, the composite stabilizer comprises the following components in a mass ratio of (2-4): (3-5): and (3-5) locust bean gum, guar gum and sodium alginate.
Further preferably, the composite stabilizer comprises the following components in a mass ratio of (3-4): (4-5): (4-5) locust bean gum, guar gum and sodium alginate.
As a most preferred embodiment, the composite stabilizer is prepared by mixing the following components in a mass ratio of 4:5:5 mixture of locust bean gum, guar gum and sodium alginate.
Other functional components in the formulation and other parameters in the process can be set by those skilled in the art according to the common general knowledge, which can obtain the effects equivalent to those of the present invention described above.
Preferably, the cream has a fat content of 35-45wt%, a protein content of 1-3wt%, and a moisture content of 50-60%.
Preferably, the raw material also comprises 3.0-5.0wt% of milk protein raw material; the milk protein material is preferably concentrated milk protein and/or casein. When the milk protein raw material and the cream are compounded as main raw materials according to the proportion, the obtained cream cheese has better texture.
By concentrated Milk Protein (MPC) is meant any type of concentrated milk product containing 40-90% milk protein. In the present invention, it is preferable that the milk protein content in the concentrated milk protein is 70 to 90%.
Preferably, the raw material further comprises 0.1-1U of Lactococcus lactis (Lactococcus lactis).
Preferably, the raw material also comprises 0.3-0.5% of edible salt.
The above-described schemes may be combined in accordance with common general knowledge by the skilled person and further additional adjuvants (such as flavourant adjuvants) may be optionally added to obtain a preferred embodiment in relation to the present invention.
As a preferred embodiment of the invention, the raw materials comprise the following components in percentage by mass: cream 60-70%, concentrated milk protein and/or casein 3.0-5.0%, locust bean gum 0.2-0.4%, guar gum 0.3-0.5%, sodium alginate 0.3-0.5%, edible salt 0.3-0.5%, lactococcus lactis 0.1-1U, and raw milk for the rest.
Preferably, the preparation method comprises the following steps:
s1, mixing and homogenizing cream, a milk protein raw material and raw milk, mixing with Lactococcus lactis (Lactococcus lactis), and fermenting to obtain a fermentation product;
s2, demulsifying the fermentation product, mixing with other raw materials including the composite stabilizer, and homogenizing at 1000-1200bar and 75-85 ℃.
The invention also discovers that the preparation method is particularly used for carrying out nano ultrahigh pressure homogenization after the fermentation product is mixed with raw materials such as a composite stabilizer, and the like, so that the quality structure of the product is further improved, and the effects of sterilization and enzyme inactivation can be achieved, thereby further prolonging the shelf life of the product at normal temperature.
Preferably, in the step S1, the fermentation is ended when the material is fermented to a pH value of 4.5-4.6. Further preferably, the fermentation temperature is 30-32 ℃, and the fermentation time is 18-20h.
Preferably, in the step S1, the mixing is carried out at 50-60 ℃ and 1000-1200 r/min; preferably the mixing time is 20-30min.
Preferably, in step S1, the homogenization is carried out at 60-65 ℃ and 80-100 bar.
As a preferred scheme, dilute cream, a milk protein raw material and raw milk are mixed, homogenized, pasteurized, mixed with Lactococcus lactis (Lactococcus lactis) and fermented to obtain a fermentation product;
the pasteurization temperature is 95 +/-3 ℃, and the time is 180-300s.
The skilled person can confirm the pasteurisation time according to common knowledge, e.g. set it at 300s.
In accordance with an attempt, one skilled in the art may pasteurize the material and then ferment it after it has been cooled to a fermentation temperature (or near fermentation temperature).
Preferably, in the S2 step, the demulsification is carried out at 300-500 r/min; preferably, the time of demulsification treatment is 5-10min.
Preferably, in the step S2, the mixing is carried out at 85 to 95 ℃; preferably the mixing time is 3-5min.
Preferably, in the S2 step, after the homogenizing, the method further includes: carrying out vacuum pumping treatment on the homogeneous product under-0.2 to-0.3 Mpa; the time for the vacuuming treatment is preferably 10 to 20 seconds.
The above schemes can be combined by the skilled person in accordance with common general knowledge to obtain a preferred embodiment of the preparation method according to the present invention.
As a preferred embodiment of the present invention, the preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing cream, milk protein material (concentrated milk protein and/or casein) and raw milk, and stirring at 50-60 deg.C and 1000-1200r/min for 20-30min;
(2) Homogenizing: homogenizing the mixed material at 60-65 deg.C under 80-100 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 95 +/-3 ℃ for 180-300s;
(4) And (3) cooling: cooling the sterilized feed liquid to 30-32 ℃;
(5) And (3) fermentation: mixing the sterilized feed liquid with Lactococcus lactis at 30-32 deg.C, and fermenting for 18-20h (pH of the feed liquid is reduced to 4.5-4.6);
(6) Demulsification and stirring: after fermentation, demulsifying and stirring the feed liquid at the speed of 300-500r/min for 5-10min;
(7) Heating the sol: heating the demulsified feed liquid to 85-95 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 3-5min;
(8) Nano ultrahigh pressure homogenization: homogenizing the mixed feed liquid at 1000-1200bar and 75-85 deg.C;
(9) Vacuumizing, packaging and storing: and vacuumizing the homogeneous product at-0.2 to-0.3 MPa for 10-20s.
The present invention further provides a cream cheese produced by the above-mentioned production method.
Preferably, the cream cheese has a fat content of 26-30wt% and a protein content of 5.0-6.5wt%.
Based on the scheme, the invention has the following beneficial effects:
the cream cheese has fine and uniform texture, the protein content is 5.0-6.4wt%, and the fat content is 26-30wt%; and can be stored for 6 months at normal temperature, has good water retention and oil retention, and has whey separation rate of about 0.62-1.14% and oil separation rate of about 1.08-1.45%. Meanwhile, the hardness of the product is moderate (the hardness is more than or equal to 2900g and less than or equal to 3480 g), and the product can not be adhered to a package.
In addition, compared with the cream cheese prepared by the traditional method, the cream cheese has lower production cost, does not need to be transported and stored under the refrigeration condition, and has great market competitiveness in practical application.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
To further facilitate the comparison, the following example used the same batch of cream with a fat content of 40wt%, a protein content of 2wt% and a moisture content of 54wt%. The concentrated milk protein used in the following examples was obtained from a commercial source and contained 85wt% milk protein.
The examples do not specify particular techniques or conditions, and are to be construed in accordance with the description of the art in the literature or with the specification of the product. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
Example 1
The embodiment provides cream cheese which comprises the following raw materials:
65wt% of cream, 4.0wt% of concentrated milk protein, 0.4wt% of locust bean gum, 0.5wt% of guar gum, 0.5wt% of sodium alginate, 0.3wt% of edible salt, 0.1U of lactococcus lactis, and the balance of raw milk.
The preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing the cream, the concentrated milk protein and the raw milk, and stirring at 50 ℃ and 1000r/min for 30min;
(2) Homogenizing: homogenizing the mixed material at 60 deg.C and 80 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 95 ℃ for 300s;
(4) And (3) cooling: cooling the sterilized feed liquid to 30 ℃;
(5) Fermentation: mixing the sterilized feed liquid with lactococcus lactis at 30 ℃ and fermenting for 18h;
(6) Demulsifying and stirring: after the fermentation is finished, demulsifying and stirring the feed liquid at 300r/min for 10min;
(7) Heating the sol: heating the demulsified feed liquid to 85 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 5min;
(8) Nano ultrahigh pressure homogenization: homogenizing the mixed feed liquid at 1000bar and 75 ℃;
(9) Vacuumizing, packaging and storing: vacuumizing the homogenized product at-0.3 Mpa for 20s, packaging, and storing at normal temperature.
Example 2
The embodiment provides cream cheese which comprises the following raw materials:
cream 60wt%, concentrated milk protein 5.0wt%, locust bean gum 0.25wt%, guar gum 0.4wt%, sodium alginate 0.35wt%, edible salt 0.5wt%, lactococcus lactis 0.3U, and the rest is filled with raw milk.
The preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing cream, concentrated milk protein and raw milk, and stirring at 55 deg.C and 1100r/min for 25min;
(2) Homogenizing: homogenizing the mixed material at 65 deg.C under 90 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 92 ℃ for 180s;
(4) And (3) cooling: cooling the sterilized feed liquid to 31 ℃;
(5) Fermentation: mixing the sterilized feed liquid with lactococcus lactis at 30 ℃ and fermenting for 20h;
(6) Demulsification and stirring: after the fermentation is finished, demulsifying and stirring the feed liquid at the speed of 400r/min for 7min;
(7) Heating the sol: heating the demulsified feed liquid to 95 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 3min;
(8) Nano ultrahigh pressure homogenization: homogenizing the mixed feed liquid at 1050bar and 78 ℃;
(9) Vacuumizing, packaging and storing: vacuumizing the homogenized product at-0.3 Mpa for 10s, packaging, and storing at normal temperature.
Example 3
The embodiment provides cream cheese which comprises the following raw materials:
70wt% of cream, 5.0wt% of concentrated milk protein, 0.3wt% of locust bean gum, 0.35wt% of guar gum, 0.4wt% of sodium alginate, 0.35wt% of edible salt, 0.5U of lactococcus lactis, and the balance of raw milk.
The preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing the cream, the concentrated milk protein and the raw milk, and stirring at 60 ℃ and 1150r/min for 23min;
(2) Homogenizing: homogenizing the mixed material at 62 deg.C and 85 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 94 ℃ for 240s;
(4) And (3) cooling: cooling the sterilized feed liquid to 32 ℃;
(5) Fermentation: mixing the sterilized feed liquid with lactococcus lactis at 31 ℃ and fermenting for 19h;
(6) Demulsifying and stirring: after the fermentation is finished, demulsifying and stirring the feed liquid at 350r/min for 8min;
(7) Heating the sol: heating the demulsified feed liquid to 90 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 4min;
(8) Nano ultrahigh pressure homogenization: homogenizing the mixed feed liquid at 1100bar and 85 ℃;
(9) Vacuumizing, packaging and storing: vacuumizing the homogenized product at-0.2 Mpa for 20s, packaging, and storing at normal temperature.
Example 4
The embodiment provides cream cheese which comprises the following raw materials:
63wt% of cream, 3.5wt% of casein, 0.35wt% of locust bean gum, 0.45wt% of guar gum, 0.45wt% of sodium alginate, 0.4wt% of edible salt, 0.8U of lactococcus lactis, and the balance of raw milk.
The preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing cream, casein and raw milk, and stirring at 53 deg.C and 1050r/min for 27min;
(2) Homogenizing: homogenizing the mixed material at 63 deg.C under 100 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 96 ℃ for 200s;
(4) And (3) cooling: cooling the sterilized feed liquid to 30 ℃;
(5) And (3) fermentation: mixing the sterilized feed liquid with lactococcus lactis at 32 ℃ and fermenting for 18h;
(6) Demulsifying and stirring: after the fermentation is finished, demulsifying and stirring the feed liquid at 450r/min for 6min;
(7) Heating the sol: heating the demulsified feed liquid to 88 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 4.5min;
(8) Nano ultrahigh pressure homogenization: homogenizing the mixed feed liquid at 1200bar and 80 ℃;
(9) Vacuumizing, packaging and storing: vacuumizing the homogenized product at-0.3 Mpa for 15s, packaging, and storing at normal temperature.
Example 5
The embodiment provides cream cheese which comprises the following raw material formula:
68wt% of cream, 4.5wt% of casein, 0.25wt% of locust bean gum, 0.3wt% of guar gum, 0.3wt% of sodium alginate, 0.45wt% of edible salt, 1U of lactococcus lactis, and the balance of raw milk.
The preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing cream, casein and raw milk, and stirring at 58 deg.C and 1200r/min for 20min;
(2) Homogenizing: homogenizing the mixed material at 64 deg.C under 95 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 98 deg.C for 300s;
(4) And (3) cooling: cooling the sterilized feed liquid to 32 ℃;
(5) And (3) fermentation: mixing the sterilized feed liquid with lactococcus lactis at 32 ℃ and fermenting for 20 hours;
(6) Demulsifying and stirring: after the fermentation is finished, demulsifying and stirring the feed liquid at 500r/min for 5min;
(7) Heating the sol: heating the demulsified feed liquid to 92 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 3.5min;
(8) Nano ultrahigh pressure homogenization: homogenizing the mixed feed liquid at 1500bar and 82 ℃;
(9) Vacuumizing, packaging and storing: vacuumizing the homogenized product at-0.2 MPa for 10s, packaging, and storing at normal temperature.
Example 6
The embodiment provides cream cheese which comprises the following raw materials:
70wt% of cream, 4.5wt% of concentrated milk protein, 0.4wt% of locust bean gum, 0.5wt% of guar gum, 0.5wt% of sodium alginate, 0.3wt% of edible salt, 1U of lactococcus lactis, and the balance of raw milk.
The preparation method comprises the following steps:
(1) Mixing, heating and stirring: mixing the cream, the concentrated milk protein and the raw milk, and stirring at 50 ℃ and 1000r/min for 30min;
(2) Homogenizing: homogenizing the mixed material at 60 deg.C and 80 bar;
(3) And (3) pasteurization: sterilizing the homogenized material at 95 ℃ for 300s;
(4) And (3) cooling: cooling the sterilized feed liquid to 30 ℃;
(5) And (3) fermentation: mixing the sterilized feed liquid with lactococcus lactis at 30 ℃ and fermenting for 18h;
(6) Demulsifying and stirring: after the fermentation is finished, demulsifying and stirring the feed liquid at 300r/min for 10min;
(7) Heating the sol: heating the demulsified feed liquid to 85 ℃, mixing with locust bean gum, guar gum, sodium alginate and salt, and stirring for 5min;
(8) Homogenizing: homogenizing the mixed feed liquid at 100bar and 75 ℃;
(9) Vacuumizing, packaging and storing: vacuumizing the homogenized product at-0.3 Mpa for 20s, packaging, and storing at normal temperature.
The obtained product has poor quality and structure (collapse is easy to occur), and can not be stored for a long time at normal temperature.
Comparative example 1
This comparative example provides a cream cheese which differs from example 1 only in that, in the raw material, the guar gum content is 0.2wt% and the sodium alginate content is 0.2wt%.
The obtained product has poor water and oil retention, and unstable storage state, and affects quality, texture and flavor.
Comparative example 2
This comparative example provides a cream cheese which differs from example 1 only in that the content of cream in the raw material was 80wt%.
After fermentation, the hardness and viscosity of the product are too high, and the product cannot be subjected to nano ultrahigh pressure homogenization, so that the product is rough and has particles.
Test examples
1. The parameters of the cream cheeses in the examples and comparative examples were examined and a conventional commercial cream cheese was set as a control group, and the results are shown in table 1.
Wherein, the hardness is measured by CT 3 TPA texture analyzer. The hardness here means the maximum peak force of the first compression, and the measurement parameters of the texture analyzer are as follows: 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 TA 11/100. Each sample was subjected to 3 replicates and the average was calculated.
The texture was measured as follows: cream cheese was stirred and its texture (including fineness and presence or absence of particles) was visually observed, and then the observation was recorded.
The determination method of the whey separation rate is as follows: 100g of cream cheese was taken and left at room temperature of 25 ℃ for 2 hours, and the weight of the whey separated out and the weight of the cheese were measured and recorded, and the whey separation rate was expressed as the ratio of the weight of the whey separated out to the weight of the cheese. Each sample was subjected to 3 replicates and the average was calculated.
The method for measuring the oil and fat separation rate comprises the following steps: measuring by using a filter paper method, taking a cream cheese sample with the diameter of 17mm and the height of 5mm by using a sampler, placing the sample on filter paper, and measuring the area of an original oil ring, wherein the fiber direction of the cream cheese sample is vertical to the diameter of cheese; and (3) after the oil ring is placed at the normal temperature of 25 ℃ for 2h, measuring the oil ring forming area, recording the oil ring forming area and the original oil ring area, and expressing the oil extraction rate by the ratio of the oil ring forming area to the original oil ring area. Each sample was subjected to 3 replicates and the average was calculated.
TABLE 1
Therefore, the cream cheese prepared by the method has the hardness of 2900g-3480g, the whey separation rate of 0.62-1.14%, the oil separation rate of 1.08-1.45%, fine texture, no obvious particles and no obvious difference with a control group.
2. Shelf life test: the cream cheese product of example 1 was stored at 25 ± 1 ℃ and after 0 month (i.e. day of preparation), 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, respectively, 20 trained developers were asked to perform sensory evaluations on cream cheese and the product was scored for appearance, flavor, texture, flavor and overall liking according to a 9 point scoring test (1 = very dislike, 5= general, 6= comparative liking, 7= liking, 8= very liking, 9= very liking). The results are shown in Table 2 below.
TABLE 2
It can be seen that the cream cheese of example 1 scored more than 7 points over a shelf life of 6 months, indicating that there was no significant reduction in food quality and that it could meet consumer demand. In addition, shelf life tests were also conducted on cream cheese in other examples and comparative examples with reference to the above method. The cream cheeses of the examples 2 to 5 have stable food quality within 6 months, while the cream cheese of the example 6 has rough appearance, particles and unsmooth mouthfeel, the cream cheese of the comparative example 1 has more whey and grease precipitation and poor appearance and mouthfeel, and the cream cheese of the comparative example 2 has rough appearance, particles and unsmooth mouthfeel.
3. The physical and chemical indexes of the cream cheese in the examples and the comparative examples are detected, and the results are shown in table 3.
TABLE 3
| Group of | Protein (g/100 g) | Fat (g/100 g) |
| Example 1 | 5.6 | 28.0 |
| Example 2 | 5.0 | 26.0 |
| Example 3 | 6.5 | 30.0 |
| Example 4 | 5.3 | 27.2 |
| Example 5 | 6.2 | 28.5 |
| Example 6 | 5.6 | 28.0 |
| Comparative example 1 | 5.5 | 27.3 |
| Comparative example 2 | 5.5 | 33.4 |
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, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A preparation method of cream cheese is characterized in that the raw materials comprise 60-70wt% of cream and 1.0-1.4wt% of composite stabilizer;
the composite stabilizer comprises the following components in percentage by mass (2-5): (3-6): (3-6) locust bean gum, guar gum and sodium alginate.
2. The method of claim 1, wherein the cream has a fat content of 35 to 45wt%, a protein content of 1 to 3wt%, and a moisture content of 50 to 60%.
3. A method of manufacturing as claimed in claim 1 or 2 wherein the raw material further comprises 3.0-5.0wt% of a milk protein raw material; the milk protein material is preferably concentrated milk protein and/or casein.
4. The production method according to any one of claims 1 to 3, wherein the starting material further comprises 0.1 to 1U of Lactococcus lactis (Lactococcus lactis);
preferably, the edible salt is 0.3-0.5%.
5. The production method according to any one of claims 1 to 4, characterized by comprising:
s1, mixing and homogenizing cream, a milk protein raw material and raw milk, mixing with Lactococcus lactis, and fermenting to obtain a fermentation product;
s2, demulsifying the fermentation product, mixing with other raw materials including the composite stabilizer, and homogenizing at 1000-1200bar and 75-85 ℃.
6. The method according to claim 5, wherein in the step S1, the fermentation is terminated when the material is fermented to a pH of 4.5 to 4.6;
preferably, the fermentation temperature is 30-32 ℃, and the fermentation time is 18-20h.
7. The method according to claim 5 or 6, wherein in the step S1, the mixing is performed at 50-60 ℃ at 1000-1200 r/min; and/or
The homogenization is carried out at 60-65 ℃ and 80-100 bar.
8. The method according to any one of claims 5 to 7, wherein in the S1 step, cream, a milk protein material and raw milk are mixed, homogenized, pasteurized, and then mixed with Lactococcus lactis (Lactococcus lactis) and fermented to obtain a fermented product;
the pasteurization temperature is 95 +/-3 ℃, and the time is 180-300s.
9. The method for preparing a microemulsion as claimed in any one of claims 5 to 8, wherein in the S2 step, the demulsification is performed at 300 to 500 r/min; and/or
The mixing is carried out at 85-95 ℃; and/or
After the homogenizing, further comprising: and (3) vacuumizing the homogeneous product at-0.2 to-0.3 Mpa.
10. A cream cheese characterized by being produced by the production method according to any one of claims 1 to 9;
preferably, the cream cheese has a fat content of 26-30wt% and a protein content of 5.0-6.5wt%.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103238672A (en) * | 2012-02-01 | 2013-08-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dilute cream cheese and preparation method thereof |
| CN103549022A (en) * | 2013-11-06 | 2014-02-05 | 光明乳业股份有限公司 | Single cream cheese and preparation method thereof |
| CN108094560A (en) * | 2017-12-28 | 2018-06-01 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using ultra-high pressure sterilization room temperature discharging whey |
| CN108185015A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using room temperature discharging whey |
| CN109430416A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of original cream cheese and preparation method thereof |
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2021
- 2021-09-23 CN CN202111116373.1A patent/CN115886082A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238672A (en) * | 2012-02-01 | 2013-08-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dilute cream cheese and preparation method thereof |
| CN103549022A (en) * | 2013-11-06 | 2014-02-05 | 光明乳业股份有限公司 | Single cream cheese and preparation method thereof |
| CN108094560A (en) * | 2017-12-28 | 2018-06-01 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using ultra-high pressure sterilization room temperature discharging whey |
| CN108185015A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of single cream cheese and the preparation method using room temperature discharging whey |
| CN109430416A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of original cream cheese and preparation method thereof |
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