CN115943998A - Preparation method of reproduced mozzarella cheese - Google Patents
Preparation method of reproduced mozzarella cheese Download PDFInfo
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- CN115943998A CN115943998A CN202310091762.6A CN202310091762A CN115943998A CN 115943998 A CN115943998 A CN 115943998A CN 202310091762 A CN202310091762 A CN 202310091762A CN 115943998 A CN115943998 A CN 115943998A
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Abstract
The invention discloses a preparation method of reproduced mozzarella cheese, which comprises the following steps: (1) Kneading, pulling and fusing the primary mozzarella cheese, the primary gabbo cheese and the primary cream cheese, then adding mixed grease into the mixture, heating, stirring and mixing to prepare a cheese mixture; (2) Shearing and mixing casein prepared by an enzyme method, sucrose fatty acid ester, compound emulsified salt, an acidity regulator, carboxymethyl starch, cross-linked starch, edible gum and cream to prepare an auxiliary material mixture; (3) Mixing acid casein, adjuvant mixture and cheese mixture, heating, stirring, emulsifying, and high pressure processing to obtain processed Masui cheese. The preparation method provided by the application can effectively improve the structural performance of the original mozzarella cheese, improves the stability and is beneficial to storage.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of reproduced mozzarella cheese.
Background
Mozzarella cheese is sourced from italy, is well known with the prevalence of pizza, and is accepted by an increasing number of consumers. The mozzarella cheese is processed to form a special fibrous structure through a hot ironing and stretching process, so that the cheese has good melting property and wire drawing property, and is widely applied to ingredients of products such as pizza and the like.
The raw mozzarella cheese has high storage requirement and short shelf life, and is not suitable for being sold. The processed cheese is prepared by adding other raw materials into the original mozzarella cheese, so that the texture can be improved, the flavor is milder, the processed cheese is more easily accepted by consumers, the shelf life can be prolonged, and the cheese is more stable and safer. In the processing process of the processed cheese, the flavor, taste and quality characteristics of the processed cheese can be influenced by the selection of raw materials and processing conditions.
Disclosure of Invention
The invention aims to provide a preparation method of reproduced mozzarella cheese, which can effectively improve the structural performance of the original mozzarella cheese, improve the stability and facilitate the storage.
In order to solve the technical problems, the invention adopts a technical scheme that: the preparation method of the reproduced mozzarella cheese comprises the following steps: (1) Kneading, pulling, and fusing native mozzarella cheese, native Dada cheese and native cream cheese, adding mixed oil, heating, stirring, and mixing to obtain cheese mixture; (2) Shearing and mixing casein prepared by an enzyme method, sucrose fatty acid ester, compound emulsified salt, an acidity regulator, carboxymethyl starch, cross-linked starch, edible gum and cream to prepare an auxiliary material mixture; (3) Mixing acid casein, adjuvant mixture and cheese mixture, heating, stirring, emulsifying, and high-pressure processing to obtain processed Masui cheese.
Wherein the compound emulsifying salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate.
Wherein, the acidity regulator comprises: one or more of citric acid, acetic acid, lactic acid, phosphoric acid and tartaric acid.
Wherein the edible glue comprises: one or more of carrageenan, locust bean gum, guar gum, sodium alginate and xanthan gum.
Wherein, mixed grease includes: sunflower seed oil, coconut oil, vitamin E and butter.
The raw mozzarella cheese, the Dada cheese and the cream cheese are used in the following proportion by mass: 100 parts of raw mozzarella cheese, 30-40 parts of raw cheese and 10-20 parts of raw cream cheese.
Wherein, in the step (1), the time for kneading, pulling and fusing is 40-60min, and the temperature is 20-30 ℃.
Wherein, in the step (2), the shearing and mixing shearing rate is 800rpm/min-1000rpm/min, and the mixing time is 4-6min.
Wherein in the step (3), the heating and stirring temperature is 70-80 ℃, the stirring speed is 50-70rpm/min, and the stirring time is 15-20min; high pressure treatment at 600-800MPa, 20-40 deg.c and 5-8min.
The application also provides a processed mozzarella cheese prepared by any one of the methods.
The method for preparing the reproduced mozzarella cheese has the advantages that the integral hardness of the cheese can be improved by adding the cheese and the cream cheese, and the flavor and the mouthfeel can be improved. The three kinds of primary cheese are kneaded and pulled under the room temperature condition, and the wire drawing performance of the mixed cheese can be further improved on the basis that the three kinds of cheese can be fully fused. The carboxymethyl starch and the cross-linked starch are utilized to form a pasty structure, so that the stability of the reproduced mozzarella cheese can be improved, and the wiredrawing performance of the cheese is improved. The enzyme method casein and the acid method casein are mixed for use, so that the advantages of the two casein can be combined, and the product quality is improved. By adopting ultrahigh pressure and low temperature for short time treatment, the wire drawing performance of the reproduced mozzarella cheese can be further improved while the sterilization effect is achieved.
Drawings
Fig. 1 is a schematic flow diagram of a method of preparing reconstituted mozzarella cheese according to an embodiment of the present application.
Detailed Description
In order to make the purpose, technical solution and effect of the present application clearer and clearer, the present application is further described in detail below with reference to the accompanying drawings and examples.
Raw mozzarella cheese has its specific functional properties, which are divided into physical properties of unmelted cheese, such as hardness, elasticity, cohesiveness, slidability; and functional properties of the melted cheese, such as melting, stretching, oil extraction, foaming, etc. Especially, the original mozzarella cheese forms a special fibrous structure through the hot ironing and stretching process in the processing, so that the melting property and the stretching property of the cheese have the characteristics, and the cheese is widely applied to ingredients of products such as pizza and the like. However, the original mozzarella cheese needs to be stored at low temperature, has short shelf life, is easy to deteriorate and is difficult to circulate and use. By preparing the raw cheese into the processed cheese, the original drawability and melting property of the raw mozzarella cheese are maintained, the production cost can be greatly reduced, the shelf life is prolonged, and the product stability is improved.
In the process of preparing the reproduced mozzarella cheese, the quality characteristics of the reproduced cheese are determined by the selection of the raw materials and the auxiliary materials and the processing conditions. The processing conditions and the poor selection of raw materials and auxiliary materials can influence the tensile property of the processed mozzarella cheese and influence the flavor and aroma of the processed cheese.
In order to solve the problems in the prior art, the application provides a preparation method of reproduced mozzarella cheese, and the preparation method can be used for effectively improving the structural performance of the original mozzarella cheese, improving the stability and being beneficial to storage.
For details, please refer to fig. 1. Fig. 1 is a schematic flow diagram of a method of preparing reconstituted mozzarella cheese according to an embodiment of the present application. It should be noted that, if the result is substantially the same, the flow sequence shown in fig. 1 is not limited in this embodiment. As shown in fig. 1, the method includes:
in the step (1), the raw mozzarella, the raw gabboo and the raw cream cheese are kneaded, pulled and fused, and then mixed grease is added into the raw mozzarella, the raw gabboo and the raw cream cheese, and the mixture is heated, stirred and mixed to prepare a cheese mixture.
Specifically, the raw mozzarella cheese, raw dada cheese and raw cream cheese can be put into a reaction kettle or a special device for kneading, pulling, and fusing. In one embodiment, the kneading, pulling and fusing time is 40-60min, and the temperature is 20-30 ℃. The three kinds of primary cheese are kneaded and pulled under the room temperature condition, and the wire drawing performance of the mixed cheese can be further improved on the basis that the three kinds of cheese can be fully fused.
In one embodiment, the raw mozzarella cheese, the cheese and the cream cheese are used in the following ratio in parts by mass: 100 parts of raw mozzarella cheese, 30-40 parts of raw cheese and 10-20 parts of raw cream cheese. The mozzarella cheese has insufficient milk flavor and is soft, and the overall hardness of the cheese can be increased by adding up to cheese and cream cheese, and the flavor and mouthfeel can be improved.
And after the fusion is finished, adding the mixed grease, heating and then continuously stirring and mixing to ensure that the primary cheese and the mixed grease can be fully mixed and fused together. In one embodiment, the heating temperature is 50-60 ℃ and the stirring time is 10-15 minutes.
In one embodiment, mixing grease comprises: sunflower seed oil, coconut oil, vitamin E and butter. The fat can improve the fat content in the reproduced mozzarella cheese, so that the product has good taste, the product texture is improved, the cheese is more fine and tasty, and the cheese has good glossiness. Specifically, the mixed grease comprises the following components in parts by weight: 30-40 parts of sunflower seed oil, 20-40 parts of coconut oil, 5-10 parts of vitamin E and 10-20 parts of butter. The mixed oil component adopted by the application contains rich nutritional ingredients, and the nutritional value of the processed cheese can be improved.
In one embodiment, the usage amount of each raw material is, in parts by weight: 100 parts of raw mozzarella cheese, 30-40 parts of raw cheese, 10-20 parts of raw cream cheese and 100-130 parts of mixed grease.
(2) Shearing and mixing the casein prepared by the enzyme method, the sucrose fatty acid ester, the compound emulsified salt, the acidity regulator, the carboxymethyl starch, the cross-linked starch, the edible gum and the cream to prepare an auxiliary material mixture.
Specifically, the mixing may be performed in a reaction vessel capable of controlling the temperature. The usage amount of each raw material is as follows by weight: 40-50 parts of enzymatic casein, 20-30 parts of sucrose fatty acid ester, 5-10 parts of compound emulsified salt, 1-10 parts of acidity regulator, 5-10 parts of carboxymethyl starch, 5-10 parts of cross-linked starch, 10-20 parts of edible gum and 15-30 parts of cream.
Carboxymethyl starch, also known as sodium carboxymethyl starch, is a modified starch etherified with carboxymethyl groups. The cross-linked starch is high polymer cross-linked starch with a space network structure formed by cross-linking two or more starch molecules through the hydroxyl reaction of a cross-linking agent containing a binary or multi-functional group and the starch molecules. The paste structure is formed by utilizing carboxymethyl starch and cross-linked starch, so that the stability of the reproduced mozzarella cheese can be improved, and the wire drawing performance of the cheese is improved.
In one embodiment, the built emulsifying salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate.
In one embodiment, the acidity regulator comprises: one or more of citric acid, acetic acid, lactic acid, phosphoric acid and tartaric acid.
In one embodiment, the edible glue comprises: one or more of carrageenan, locust bean gum, guar gum, sodium alginate and xanthan gum.
In one embodiment, the shear mixing shear rate is from 800rpm/min to 1000rpm/min and the mixing time is from 4 to 6min.
(3) Mixing the acid casein, the auxiliary material mixture and the cheese mixture, heating, stirring, emulsifying and performing high-pressure treatment to prepare the reproduced mozzarella cheese.
Specifically, 30-50 parts of acid casein, 70-90 parts of an auxiliary material mixture and 100 parts of a cheese mixture.
In one embodiment, the heating and stirring temperature is 70-80 ℃, the stirring speed is 50-70rpm/min, and the stirring time is 15-20min; the high-pressure treatment is carried out under the pressure of 600-800MPa, the temperature of 20-40 ℃ and the time of 5-8min.
The order of the steps is not completely fixed, and for example, the order of the steps (1), (2), and (3) may be adjusted or performed simultaneously.
According to the preparation method of the reproduced mozzarella cheese, the whole hardness of the cheese can be improved by adding the cheese and the cream cheese, and the flavor and the mouthfeel can be improved. Under the condition of room temperature, the three kinds of primary cheese are kneaded and pulled, so that the wiredrawing performance of the mixed cheese can be further improved on the basis that the three kinds of cheese can be fully fused. The carboxymethyl starch and the cross-linked starch are utilized to form a pasty structure, so that the stability of the reproduced mozzarella cheese can be improved, and the wiredrawing performance of the cheese is improved. The enzyme method casein and the acid method casein are mixed for use, so that the advantages of the two caseins can be combined, and the product quality can be improved. By adopting ultrahigh pressure, low temperature and short time treatment, the wire drawing performance of the reproduced mozzarella cheese can be further improved while the sterilization effect is achieved.
Please also provide a processed mozzarella cheese, which can be prepared by the method of any of the above embodiments.
The present application will now be illustrated and explained by means of several groups of specific examples, which should not be taken to limit the scope of the present application.
Example 1
(1) Kneading, pulling and fusing 100 parts of raw mozzarella cheese, 30 parts of raw cheese and 10 parts of raw cream cheese, wherein the kneading, pulling and fusing time is 40 min, and the temperature is 20 ℃; then 100 parts of mixed grease is added into the mixture, and the mixture is heated, stirred and mixed, wherein the heating temperature is 50 ℃, and the stirring time is 10 minutes, so that the cheese mixture is prepared. The mixed grease comprises the following components in parts by weight: 30 parts of sunflower seed oil, 20 parts of coconut oil, 5 parts of vitamin E and 10 parts of butter.
(2) 40 parts of enzymatic casein, 20 parts of sucrose fatty acid ester, 5 parts of compound emulsifying salt, 1 part of acidity regulator, 5 parts of carboxymethyl starch, 5 parts of cross-linked starch, 10 parts of edible gum and 15 parts of cream are sheared, the shearing rate is 800rpm/min, and the mixture is mixed for 4 min to prepare the auxiliary material mixture. The compound emulsified salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate; the acidity regulator comprises: a mixture of citric acid and tartaric acid; the edible glue comprises: a mixture of carrageenan, sodium alginate and xanthan gum.
(3) Mixing 30 parts of acid casein, 70 parts of an auxiliary material mixture and 100 parts of a cheese mixture, heating, stirring and emulsifying, wherein the heating and stirring temperature is 70 ℃, the stirring speed is 50 rpm/min, and the stirring time is 15 min; and (3) performing high-pressure treatment at the pressure of 600 ℃ and the temperature of 20 ℃ for 5 min to prepare the processed mozzarella cheese.
The prepared reproduced mozzarella cheese has good wiredrawing performance, high stability and good taste and flavor.
Example 2
(1) Kneading, pulling and fusing 100 parts of raw mozzarella cheese, 40 parts of raw cheese and 20 parts of raw cream cheese, wherein the kneading, pulling and fusing time is 60min, and the temperature is 30 ℃; then, 130 parts of mixed grease is added into the mixture, and the mixture is heated, stirred and mixed, wherein the heating temperature is 60 ℃, and the stirring time is 15 minutes, so that the cheese mixture is prepared. The mixed grease comprises the following components in parts by weight: 40 parts of sunflower seed oil, 40 parts of coconut oil, 10 parts of vitamin E and 20 parts of butter.
(2) 50 parts of casein prepared by an enzyme method, 30 parts of sucrose fatty acid ester, 10 parts of compound emulsifying salt, 10 parts of acidity regulator, 10 parts of carboxymethyl starch, 10 parts of cross-linked starch, 20 parts of edible gum and 30 parts of cream are sheared, the shearing rate is 1000rpm/min, and the mixture is mixed for 6min to prepare an auxiliary material mixture. The compound emulsified salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate; the acidity regulator comprises: acetic acid, lactic acid, phosphoric acid mixture; the edible glue comprises: locust bean gum, guar gum mixture.
(3) Mixing 50 parts of acid casein, 90 parts of auxiliary material mixture and 100 parts of cheese mixture, heating, stirring and emulsifying, wherein the heating and stirring temperature is 80 ℃, the stirring speed is 70rpm/min, and the stirring time is 20min; and (3) performing high-pressure treatment at the pressure of 800MPa and the temperature of 40 ℃ for 8min to prepare the reproduced mozzarella cheese.
The prepared reproduced mozzarella cheese has good wire drawing performance, high stability and good taste and flavor.
Example 3
(1) Kneading, pulling and fusing 100 parts of raw mozzarella cheese, 30 parts of raw cheese and 20 parts of raw cream cheese, wherein the kneading, pulling and fusing time is 40 min, and the temperature is 30 ℃; and then adding 100 parts of mixed oil and fat, heating, stirring and mixing, wherein the heating temperature is 60 ℃, and the stirring time is 10 minutes to prepare the cheese mixture. The mixed grease comprises the following components in parts by weight: 40 parts of sunflower seed oil, 20 parts of coconut oil, 10 parts of vitamin E and 10 parts of butter.
(2) 50 parts of enzymatic casein, 20 parts of sucrose fatty acid ester, 10 parts of compound emulsified salt, 1 part of acidity regulator, 10 parts of carboxymethyl starch, 5 parts of cross-linked starch, 20 parts of edible gum and 15 parts of cream are sheared, the shearing rate is 1000rpm/min, and the mixture is mixed for 4 min to prepare an auxiliary material mixture. The compound emulsified salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate; the acidity regulator comprises: citric acid, acetic acid, lactic acid mixture; the edible glue comprises: carrageenan, locust bean gum, guar gum mixture.
(3) Mixing 50 parts of acid casein, 70 parts of auxiliary material mixture and 100 parts of cheese mixture, heating, stirring and emulsifying, wherein the heating and stirring temperature is 80 ℃, the stirring speed is 50 rpm/min, and the stirring time is 20min; and (3) performing high-pressure treatment at the pressure of 600MPa and the temperature of 40 ℃ for 5 min to prepare the reproduced mozzarella cheese.
The prepared reproduced mozzarella cheese has good wiredrawing performance, high stability and good taste and flavor.
Example 4
(1) Kneading, pulling and fusing 100 parts of raw mozzarella cheese, 35 parts of raw cheese and 15 parts of raw cream cheese, wherein the kneading, pulling and fusing time is 50 min, and the temperature is 25 ℃; and then adding 120 parts of mixed grease, heating, stirring and mixing, wherein the heating temperature is 55 ℃, and the stirring time is 12 minutes to prepare the cheese mixture. The mixed grease comprises the following components in parts by weight: 35 parts of sunflower seed oil, 30 parts of coconut oil, 6 parts of vitamin E and 15 parts of butter.
(2) 45 parts of enzymatic casein, 25 parts of sucrose fatty acid ester, 6 parts of compound emulsifying salt, 7 parts of acidity regulator, 8 parts of carboxymethyl starch, 9 parts of cross-linked starch, 12 parts of edible gum and 20 parts of cream are sheared, the shearing rate is 900 rpm/min, and the mixture is mixed for 5 min to prepare an auxiliary material mixture. The compound emulsified salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate; the acidity regulator comprises: a mixture of citric acid and tartaric acid; the edible glue comprises: a mixture of carrageenan and xanthan gum.
(3) Mixing 40 parts of acid casein, 80 parts of auxiliary material mixture and 100 parts of cheese mixture, heating, stirring and emulsifying, wherein the heating and stirring temperature is 70 ℃, the stirring speed is 60 rpm/min, and the stirring time is 16 min; and (3) performing high-pressure treatment at the pressure of 700MPa and the temperature of 30 ℃ for 7 min to prepare the reproduced mozzarella cheese.
The prepared reproduced mozzarella cheese has good wiredrawing performance, high stability and good taste and flavor.
Claims (10)
1. A preparation method of reproduced mozzarella cheese is characterized by comprising the following steps:
(1) Kneading, pulling, and fusing native mozzarella cheese, native Dada cheese and native cream cheese, adding mixed oil, heating, stirring, and mixing to obtain cheese mixture;
(2) Shearing and mixing casein prepared by an enzyme method, sucrose fatty acid ester, compound emulsifying salt, an acidity regulator, carboxymethyl starch, cross-linked starch, edible gum and cream to prepare an auxiliary material mixture;
(3) Mixing acid casein, the auxiliary material mixture and the cheese mixture, heating, stirring, emulsifying and performing high-pressure treatment to prepare the reproduced mozzarella cheese.
2. The method of making reconstituted mozzarella cheese according to claim 1, wherein the built emulsifying salt comprises a mixture of trisodium phosphate and sodium tripolyphosphate.
3. The method of preparing a reconstituted mozzarella cheese according to claim 1, wherein the acidity regulator comprises: one or more of citric acid, acetic acid, lactic acid, phosphoric acid and tartaric acid.
4. The method of preparing reconstituted mozzarella cheese according to claim 1, wherein the edible gum comprises: one or more of carrageenan, locust bean gum, guar gum, sodium alginate and xanthan gum.
5. The method of preparing reconstituted mozzarella cheese according to claim 1, wherein the fat blend comprises: sunflower seed oil, coconut oil, vitamin E and butter.
6. The method for preparing reproduced mozzarella cheese according to claim 1, characterized in that the raw mozzarella cheese, the cheese and the cream cheese are used in the following proportions, in parts by mass: 100 parts of raw mozzarella cheese, 30-40 parts of raw cheese and 10-20 parts of raw cream cheese.
7. The method of preparing reconstituted mozzarella cheese according to claim 1, wherein in step (1), the kneading, pulling and fusing time is 40-60min and the temperature is 20-30 ℃.
8. The method of preparing reconstituted mozzarella cheese according to claim 1, wherein in step (2) the shear mixing shear rate is 800rpm/min to 1000rpm/min and the mixing time is 4 to 6min.
9. The method for preparing the reproduced mozzarella cheese according to claim 1, wherein in step (3), the heating and stirring temperature is 70-80 ℃, the stirring speed is 50-70rpm/min, and the stirring time is 15-20min; and (3) carrying out high-pressure treatment under the pressure of 600-800MPa, the temperature of 20-40 ℃ and the time of 5-8min.
10. A reconstituted mozzarella cheese, characterized in that it has been prepared by a method according to any one of claims 1-9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310091762.6A CN115943998A (en) | 2023-02-03 | 2023-02-03 | Preparation method of reproduced mozzarella cheese |
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| CN202310091762.6A CN115943998A (en) | 2023-02-03 | 2023-02-03 | Preparation method of reproduced mozzarella cheese |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0403137A2 (en) * | 1989-06-14 | 1990-12-19 | Kraft General Foods, Inc. | Firm textured mozzarella/cheddar product |
| JP2016149991A (en) * | 2015-02-19 | 2016-08-22 | 雪印メグミルク株式会社 | Process cheese and its kind, and production method thereof |
| CN107927187A (en) * | 2017-12-05 | 2018-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | processed cheese and preparation method thereof |
| CN110786386A (en) * | 2019-11-25 | 2020-02-14 | 必斐艾食品有限公司 | Processing method of reproduced mozzarella cheese |
| CN111685188A (en) * | 2020-06-22 | 2020-09-22 | 山东君君乳酪有限公司 | Reproduced Masuri cheese and preparation method thereof |
| JP2021129559A (en) * | 2020-02-19 | 2021-09-09 | 株式会社カネカ | Cheese-containing composition, and production method of the same |
| JP2023016138A (en) * | 2021-07-21 | 2023-02-02 | 森永乳業株式会社 | processed cheese |
-
2023
- 2023-02-03 CN CN202310091762.6A patent/CN115943998A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0403137A2 (en) * | 1989-06-14 | 1990-12-19 | Kraft General Foods, Inc. | Firm textured mozzarella/cheddar product |
| JP2016149991A (en) * | 2015-02-19 | 2016-08-22 | 雪印メグミルク株式会社 | Process cheese and its kind, and production method thereof |
| CN107927187A (en) * | 2017-12-05 | 2018-04-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | processed cheese and preparation method thereof |
| CN110786386A (en) * | 2019-11-25 | 2020-02-14 | 必斐艾食品有限公司 | Processing method of reproduced mozzarella cheese |
| JP2021129559A (en) * | 2020-02-19 | 2021-09-09 | 株式会社カネカ | Cheese-containing composition, and production method of the same |
| CN111685188A (en) * | 2020-06-22 | 2020-09-22 | 山东君君乳酪有限公司 | Reproduced Masuri cheese and preparation method thereof |
| JP2023016138A (en) * | 2021-07-21 | 2023-02-02 | 森永乳業株式会社 | processed cheese |
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