CN116326643A - Emulsifying agent, processed cheese, preparation method and cheese ice cream - Google Patents
Emulsifying agent, processed cheese, preparation method and cheese ice cream Download PDFInfo
- Publication number
- CN116326643A CN116326643A CN202111600042.5A CN202111600042A CN116326643A CN 116326643 A CN116326643 A CN 116326643A CN 202111600042 A CN202111600042 A CN 202111600042A CN 116326643 A CN116326643 A CN 116326643A
- Authority
- CN
- China
- Prior art keywords
- parts
- mixture
- cheese
- fatty acid
- stirring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 81
- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 74
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 20
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title abstract description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 120
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 99
- 239000000194 fatty acid Substances 0.000 claims abstract description 99
- 229930195729 fatty acid Natural products 0.000 claims abstract description 99
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims abstract description 89
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 154
- 238000003756 stirring Methods 0.000 claims description 141
- 238000002156 mixing Methods 0.000 claims description 86
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 72
- 238000010438 heat treatment Methods 0.000 claims description 70
- 239000007788 liquid Substances 0.000 claims description 57
- 239000006071 cream Substances 0.000 claims description 53
- 238000000034 method Methods 0.000 claims description 42
- 239000000843 powder Substances 0.000 claims description 42
- 235000021552 granulated sugar Nutrition 0.000 claims description 41
- 238000001816 cooling Methods 0.000 claims description 36
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 34
- 235000008939 whole milk Nutrition 0.000 claims description 27
- 229920000223 polyglycerol Polymers 0.000 claims description 26
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 235000010418 carrageenan Nutrition 0.000 claims description 24
- 239000000679 carrageenan Substances 0.000 claims description 24
- 229920001525 carrageenan Polymers 0.000 claims description 24
- 229940113118 carrageenan Drugs 0.000 claims description 24
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 24
- 229920000161 Locust bean gum Polymers 0.000 claims description 23
- 235000010420 locust bean gum Nutrition 0.000 claims description 23
- 239000000711 locust bean gum Substances 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 22
- 230000001804 emulsifying effect Effects 0.000 claims description 19
- 230000002431 foraging effect Effects 0.000 claims description 19
- 239000003381 stabilizer Substances 0.000 claims description 18
- 238000000265 homogenisation Methods 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000007787 solid Substances 0.000 claims description 17
- 235000003599 food sweetener Nutrition 0.000 claims description 13
- 239000003765 sweetening agent Substances 0.000 claims description 13
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 10
- 235000019197 fats Nutrition 0.000 claims description 9
- 150000004665 fatty acids Chemical class 0.000 claims description 9
- 239000004519 grease Substances 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 9
- 150000002148 esters Chemical group 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 7
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 7
- 238000006116 polymerization reaction Methods 0.000 claims description 7
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 4
- 230000001502 supplementing effect Effects 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- 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 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229940014259 gelatin Drugs 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 235000007686 potassium Nutrition 0.000 claims description 2
- 238000007790 scraping Methods 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 8
- JYKSTGLAIMQDRA-UHFFFAOYSA-N tetraglycerol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO JYKSTGLAIMQDRA-UHFFFAOYSA-N 0.000 description 9
- 238000005273 aeration Methods 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- VDVMOGXIBBDZNI-DLEQIPTRSA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O VDVMOGXIBBDZNI-DLEQIPTRSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- WTAYIFXKJBMZLY-XZABIIKCSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O WTAYIFXKJBMZLY-XZABIIKCSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- FJXSLZRUXGTLPF-HKIWRJGFSA-N (z)-octadec-9-enoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O FJXSLZRUXGTLPF-HKIWRJGFSA-N 0.000 description 1
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- NYEWWQDBWFZZJS-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCC(O)=O NYEWWQDBWFZZJS-UHFFFAOYSA-N 0.000 description 1
- MMQZBEXYFLXHEN-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O MMQZBEXYFLXHEN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- GHVNFZFCNZKVNT-UHFFFAOYSA-M decanoate Chemical compound CCCCCCCCCC([O-])=O GHVNFZFCNZKVNT-UHFFFAOYSA-M 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 1
- SELHWUUCTWVZOV-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O SELHWUUCTWVZOV-UHFFFAOYSA-N 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- JZGXQKWQIKFIBT-UHFFFAOYSA-N hexadecanoic acid;propane-1,2-diol Chemical compound CC(O)CO.CCCCCCCCCCCCCCCC(O)=O JZGXQKWQIKFIBT-UHFFFAOYSA-N 0.000 description 1
- 229940070765 laurate Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-M octanoate Chemical compound CCCCCCCC([O-])=O WWZKQHOCKIZLMA-UHFFFAOYSA-M 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- 238000010998 test method Methods 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- 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
- A23C19/093—Addition of non-milk fats or non-milk 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
- 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
-
- 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
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- 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
-
- 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
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- 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
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
Abstract
The invention relates to an emulsifier, processed cheese, a preparation method and cheese ice cream. The emulsifier is used for reproducing cheese, and comprises: (a) a propylene glycol fatty acid ester; (b) polyglycerin fatty acid ester. The invention can realize high expansion rate of the processed cheese by adopting the specific emulsifier, and has the advantages of small and even bubble diameter, better and finer taste, stable bubble structure of the product in the refrigerating or freezing storage period, low volume shrinkage rate and the like. And the processed cheese of the present invention can be stored in a refrigerated state at 4-8deg.C for 45 days or in a frozen state at-18deg.C for 365 days.
Description
Technical Field
The invention relates to the field of dairy products, in particular to an emulsifier, processed cheese, a preparation method and cheese ice cream.
Background
Cheeses, also known as cheese, and cheese, are classified into natural cheeses and processed cheeses, depending on the raw materials used directly and the manner of processing. The processed cheese is a cheese product which is prepared by taking natural cheeses with different maturity as main raw materials, adding an emulsifying agent and a stabilizing agent after crushing and melting. The processed cheese is deeply favored by consumers due to high nutritive value and rich frankincense.
The processed cheese can be made into a cheese product with a mousse-like taste by aerating. In general, the filling of processed cheese is to fill cheese slurry with high-pressure air or nitrogen gas, and the foaming property and shape retention property of protein in the cheese are utilized to realize the formation of bubbles. However, due to the limitation of the emulsion structure of the cheese slurry, the fat balls cannot form a continuous fat-coated bubble structure in the aeration process of the cheese slurry; therefore, the problems of incapability of aeration, insufficient expansion rate, oil-water separation, later temperature fluctuation, bubble aggregation and the like can occur when the conventional processed cheese slurry is directly frozen for aeration; especially, the bubbles of the processed cheese can gradually polymerize along with the extension of the storage time, and larger pores or collapse occur, so that the taste and the shelf life are seriously influenced.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defect of low expansion rate of the processed cheese in the prior art, so as to provide an emulsifier for the processed cheese, a preparation method and the cheese ice cream.
In order to solve the technical problems, the invention adopts the following technical scheme:
according to one aspect of the present invention there is provided an emulsifier for use in the manufacture of cheese comprising:
(a) Propylene glycol fatty acid esters;
(b) Polyglycerin fatty acid esters.
Preferably, the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid having a degree of polymerization of 8 or less.
The polyglycerin fatty acid ester is an ester of a polyglycerin having a polymerization degree of 8 or less and a fatty acid, preferably an ester of a polyglycerin fatty acid having a polymerization degree of 3 to 8, and more preferably an ester of a polyglycerin having a polymerization degree of 8 or less and a fatty acid having 8 to 18 carbon atoms. The fatty acids are, for example: caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid or linoleic acid. The polyglycerin fatty acid ester is, for example: polyglycerol caprylate, polyglycerol caprate, polyglycerol laurate, polyglycerol tetradecanoate, or polyglycerol stearate, etc. Polyglycerol fatty acid esters include, but are not limited to: hexaglycerol monooleate, hexaglycerol monostearate, hexaglycerol monopalmitate, hexaglycerol monomyristoleate, hexaglycerol monolaurate, tetraglycerol monooleate, tetraglycerol monostearate or tetraglycerol monopalmitate, and the like.
These polyglycerin fatty acid esters may be used singly or in combination.
Examples of the propylene glycol fatty acid ester include propylene glycol monounsaturated fatty acid ester, propylene glycol di-saturated fatty acid ester, and propylene glycol di-unsaturated fatty acid ester. Examples of fatty acids include, but are not limited to: palmitic acid, oleic acid, stearic acid, and the like. Examples of propylene glycol fatty acid esters include, but are not limited to: propylene glycol palmitate, propylene glycol oleate or propylene glycol stearate. These propylene glycol fatty acid esters may be used alone or in combination.
Preferably, the emulsifier further comprises an emulsifying salt.
The emulsifying salt is selected from phosphate and/or citrate, preferably at least one of disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate or citrate, preferably at least one of disodium hydrogen phosphate, sodium tripolyphosphate or sodium citrate, and more preferably a combination of disodium hydrogen phosphate, sodium tripolyphosphate and sodium citrate.
Optionally, the weight ratio of the propylene glycol fatty acid ester to the polyglycerol fatty acid ester is 1:2-2:1.
Optionally, the mass ratio of the emulsifying salt to the propylene glycol fatty acid ester is 8:5-10:1.
According to another aspect of the present invention there is provided a processed cheese comprising an emulsifier as described above.
Optionally, the processed cheese comprises the following components in parts by weight:
50-200 parts of sweetener, 150-500 parts of cheese, 50-120 parts of milk solids, 30-100 parts of grease, 8-20 parts of emulsifying salt, 2-5 parts of propylene glycol fatty acid ester, 2-5 parts of polyglycerol fatty acid ester and 2-5 parts of stabilizer, wherein the total weight of the sweetener, the cheese, the milk solids, the emulsifying salt and the stabilizer is water, and the polyglycerol fatty acid ester is the ester of polyglycerol and fatty acid with the polymerization degree of less than 8, and the weight ratio of the propylene glycol fatty acid ester to the polyglycerol fatty acid ester is 1:2-2:1.
Optionally, the sweetener is at least one selected from white granulated sugar, glucose, syrup, sugar alcohol or trehalose, preferably white granulated sugar.
Optionally, the cheese is selected from at least one of cheddar cheese, mozzarella cheese or cream cheese.
Optionally, the milk solids are selected from at least one of whole milk powder, skim milk powder, concentrated whey protein powder, concentrated milk protein powder, or whey powder.
Optionally, the grease is selected from at least one of anhydrous cream, butter, palm oil, coconut oil or hydrogenated vegetable oil.
Optionally, the stabilizer is at least one selected from carrageenan, microcrystalline cellulose, carboxymethyl cellulose, locust bean gum, xanthan gum, gelatin, sodium alginate or guar gum.
Optionally, the processed cheese comprises the following components in parts by weight:
130 parts of white granulated sugar, 400 parts of cheese, 80 parts of whole milk powder, 50 parts of anhydrous cream, 8-20 parts of emulsifying salt, 2.5 parts of propylene glycol fatty acid ester, 2.5 parts of polyglycerol fatty acid ester and 2 parts of locust bean gum, and water is used for supplementing the total weight to 1000 parts.
According to another aspect of the present invention, there is provided a method of preparing a processed cheese as described above, comprising:
(A) Providing a first mixture comprising cheese, emulsified salt, fat, and water;
(B) Providing a second mixture comprising sweetener, milk solids, stabilizer, and water;
(C) Providing a third mixture comprising the first mixture, the second mixture, a propylene glycol fatty acid ester, and a polyglycerin fatty acid ester; and
(D) Homogenizing, sterilizing and aerating the third mixture to obtain the processed cheese.
In the present invention, the sum of the amounts of water in the first mixture and the second mixture is equal to the total amount of water in the processed cheese as described above.
Optionally, mixing cheese, fat, emulsified salt and water to obtain a first mixture, said mixing comprising at least one of the following process parameters:
the stirring is carried out under the condition of stirring, the stirring speed is 300-600rpm, the stirring time is 2-10min, and the temperature is 65-85 ℃.
Alternatively, cheese, fat and emulsified salt are sequentially added to a mixing vessel, and then water is added in an amount of 10 to 20% by weight of the cheese added to obtain a first mixture. That is, in this preferred embodiment, cheese, fat, emulsifying salt and water are added sequentially.
Optionally, the first mixture obtained after mixing is cooled to 45-55 ℃.
An exemplary method of preparing the first mixture includes: sequentially adding cheese, oil and emulsifying salt into a mixing container, adding water, heating and stirring at 300-600rpm, heating to 65-85deg.C, stirring for 2-10min, cooling to 45-55deg.C, and placing into a mixing container for use.
Optionally, mixing sweetener, milk solids, stabilizer and the remaining parts by weight of water to obtain a second mixture, the mixing comprising at least one of the following process parameters:
the stirring is carried out under the condition of stirring, the stirring speed is 1000-3000rpm, the stirring time is 10-15min, and the temperature is 55-65 ℃.
Optionally, the sweetener, milk solids and stabilizing agent are added sequentially to water to obtain a second mixture. That is, in this preferred embodiment, the sweetener, milk solids, and stabilizer are added sequentially.
An exemplary method of preparing the second mixture includes: heating water to 55-65 deg.c, adding sweetener, milk solid and stabilizer successively into water and stirring at 1000-3000rpm for 10-15min. The mixing may be performed in a mixing vessel.
Mixing the first mixture, the second mixture, the propylene glycol fatty acid ester and the polyglycerol fatty acid ester to obtain a third mixture, wherein the mixing comprises at least one of the following technological parameters:
the stirring speed is 1000-3000rpm, and the stirring time is 10-15min.
Optionally, the homogenizing comprises at least one of the following process parameters:
the temperature is 60-70 ℃, the pressure of the homogenizing 2 sections is 20-40 MPa, and the total pressure is 120-180 MPa.
Optionally, the sterilization includes at least one of the following process parameters:
sterilizing at 85-95deg.C for 10-30s.
Optionally, cooling the sterilized feed liquid to 2-8 ℃ for aging for 4-10 h, and then inflating.
Optionally, the air inflation is performed by adopting a freezing air inflation mode. The freezing and aerating is preferably carried out under stirring conditions.
Optionally, the method for preparing the processed cheese comprises the following steps:
sequentially adding cheese, disodium hydrogen phosphate, sodium tripolyphosphate, sodium citrate and grease into a mixing container, adding 10-20% of water by weight of the cheese, heating and stirring, heating to 75 ℃ at a stirring speed of 1500 revolutions, and continuously stirring for 5min to obtain a first mixture;
heating the rest weight part of water to 55-65 ℃, then adding the white granulated sugar, the milk solids and the stabilizing agent into a mixing container in sequence, and stirring for 10-15min at 1000-3000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and polyglycerol fatty acid ester to obtain a third mixture, wherein the stirring speed is 1500rpm, and the stirring time is 10min to obtain the third mixture;
homogenizing, sterilizing and aerating the third mixture to obtain the processed cheese.
Optionally, the method for preparing the processed cheese comprises the following steps:
sequentially adding cheese, disodium hydrogen phosphate, sodium tripolyphosphate, sodium citrate and grease into a mixing container, adding 10-20% of water by weight of the cheese, heating and stirring at a stirring speed of 1500 turns, heating to 75 ℃, continuously stirring for 5min to obtain a first mixture, cooling to 45-55 ℃, and placing into the mixing container for standby;
heating the rest weight part of water to 55-65 ℃, then adding the white granulated sugar, the milk solids and the stabilizing agent into a mixing container in sequence, and stirring for 10-15min at 1000-3000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and polyglycerol fatty acid ester to obtain a third mixture, wherein the stirring speed is 1500rpm, and the stirring time is 10min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first-stage pressure is 70MPa, and the second-stage pressure is 30MPa;
sterilizing the homogenized feed liquid at 95 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 6 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring and scraping conditions.
According to another aspect of the present invention there is provided cheese ice cream comprising a processed cheese as described above.
The beneficial effects are that:
the emulsifier for the processed cheese provided by the invention comprises the following components: (a) a propylene glycol fatty acid ester; (b) polyglycerin fatty acid ester. The invention can realize high processed cheese expansion rate by adopting the specific emulsifier, so that the processed cheese expansion rate can reach more than 60 percent.
The emulsifier further comprises emulsifying salt, or the polyglycerol fatty acid ester is the ester of polyglycerol with the polymerization degree of less than 8 and fatty acid, and the emulsifier has small and even bubble diameter and better and finer mouthfeel, and the product has stable bubble structure and low volume shrinkage during refrigeration or freezing storage. The processed cheese can be stored in cold storage at 4-8deg.C for 45 days or frozen storage at-18deg.C for 365 days.
The ratio of the propylene glycol fatty acid ester to the polyglycerol fatty acid ester is preferably 1:2-2:1, so that the volume shrinkage rate of the product is low and the bubble diameter is smaller.
The mass ratio of the emulsifying salt to the propylene glycol fatty acid ester is preferably 8:5-10:1, and the obtained product has finer texture under the mass ratio.
The preferred processed cheese comprises the following components in parts by weight: 130 parts of white granulated sugar, 400 parts of cheese, 80 parts of whole milk powder, 50 parts of anhydrous cream, 8-20 parts of emulsifying salt, 2.5 parts of propylene glycol fatty acid ester, 2.5 parts of polyglycerol fatty acid ester and 2 parts of locust bean gum, and water is used for supplementing the total weight to 1000 parts. The product produced by adopting the preferred scheme has better and finer taste, the expansion rate is 125 percent, the average diameter of bubbles is 82 mu m, and the volume shrinkage rate is 5.5 percent.
According to the invention, through a three-time batching mode of respectively preparing the first mixture, the second mixture and the third mixture, the problems that processed cheese produced by a one-time batching process is easy to have the defects of non-fine taste, gritty feel and the like can be overcome, the feed liquid can form a unique emulsifying structure, and the obtained processed cheese has the advantages of fine taste and no particles. Meanwhile, by adopting a three-time batching mode, the expansion rate of the processed cheese can be further improved, and the volume shrinkage rate can be reduced.
In the preferred scheme, the small bubbles generated by whipping are wrapped by the partially aggregated fat globules by adopting congealing and aeration, so that a fat skeleton is formed, and the integrity and uniformity of the bubbles are better ensured. In addition, the bubble diameter is small, so that the bubble is easy to keep stable during storage, the problem of bubble aggregation and enlargement is not easy to occur, the bubble structure of the product is kept stable during refrigeration or freezing storage, and the volume shrinkage rate is low.
Detailed Description
Example 1
A processed cheese comprises the following components in parts by weight:
60 parts of white granulated sugar, 500 parts of cheddar cheese, 50 parts of skimmed milk powder, 30 parts of anhydrous cream, 18 parts of sodium tripolyphosphate, 2.5 parts of propylene glycol fatty acid ester, 5 parts of hexaglycerol monooleate, 2 parts of locust bean gum and 332.5 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cheddar cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 50 parts by weight of water, starting heating and stirring, heating to 85 ℃ at a stirring speed of 300rpm, continuously stirring for 6min to obtain a first mixture, cooling to 55 ℃, and placing into the mixing container for later use;
heating the rest parts by weight of water to 55 ℃, sequentially adding white granulated sugar, skimmed milk powder and locust bean gum into a mixing container, and stirring at 1500rpm for 10min to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and hexapolyglycerol monooleate to obtain a third mixture, wherein the stirring speed is 3000rpm, and the stirring time is 12min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the second-stage pressure is 20MPa, and the total pressure is 120MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 6 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 2
A processed cheese comprises the following components in parts by weight:
110 parts of white granulated sugar, 420 parts of cream cheese, 75 parts of whole milk powder, 60 parts of anhydrous cream, 15 parts of sodium tripolyphosphate, 3 parts of propylene glycol fatty acid ester, 4 parts of tetra-glycerol monolaurate, 3 parts of carrageenan and 310 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 84 parts by weight of water, starting heating and stirring, heating to 80 ℃ at a stirring speed of 500rpm, continuously stirring for 10min to obtain a first mixture, cooling to 50 ℃, and placing into the mixing container for later use;
heating the rest parts by weight of water to 58 ℃, then adding the white granulated sugar, the whole milk powder and the carrageenan into a mixing container in sequence, and stirring for 14min at 2000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and tetra-glycerin monolaurate to obtain a third mixture, wherein the stirring speed is 2500rpm, and the stirring time is 10min to obtain the third mixture;
heating the third mixture to 68 ℃ for homogenization, wherein the first pressure is 30MPa and the total pressure is 140MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 8 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 3
A processed cheese comprises the following components in parts by weight:
150 parts of white granulated sugar, 320 parts of cheddar cheese, 90 parts of whole milk powder, 80 parts of anhydrous cream, 12 parts of sodium dihydrogen phosphate, 2.5 parts of propylene glycol fatty acid ester, 3.0 parts of hexaglycerol pentaoleate, 2 parts of carrageenan, 2 parts of locust bean gum and 338.5 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cheddar cheese, sodium dihydrogen phosphate and anhydrous cream into a mixing container, adding 64 parts by weight of water, heating and stirring at 600rpm, heating to 65deg.C, continuously stirring for 8min to obtain a first mixture, cooling to 48deg.C, and placing into the mixing container for use;
heating the rest parts by weight of water to 65 ℃, then sequentially adding white granulated sugar, whole milk powder, locust bean gum and carrageenan into a mixing container, and stirring at 3000rpm for 12min to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and hexapolyglycerol pentaoleate to obtain a third mixture, wherein the stirring speed is 2000rpm, and the stirring time is 15min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first section of pressure is 35MPa, and the total pressure is 150MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 4 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 4
A processed cheese comprises the following components in parts by weight:
180 parts of white granulated sugar, 200 parts of cream cheese, 120 parts of whole milk powder, 100 parts of anhydrous cream, 8 parts of sodium tripolyphosphate, 5 parts of propylene glycol fatty acid ester, 2.5 parts of tetraglycerol monostearate, 3 parts of carrageenan, 2 parts of locust bean gum and 379.5 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 40 parts by weight of water, starting heating and stirring, heating to 72 ℃ at the stirring speed of 450rpm, continuously stirring for 2min to obtain a first mixture, cooling to 45 ℃, and placing into the mixing container for standby;
heating the rest parts by weight of water to 62 ℃, sequentially adding white granulated sugar, whole milk powder, carrageenan and locust bean gum into a mixing container, and stirring for 15min at 2800pm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and tetra-glycerin monostearate to obtain a third mixture, wherein the stirring speed is 1000rpm, and the stirring time is 11min to obtain the third mixture;
heating the third mixture to 70 ℃ for homogenization, wherein the first section of pressure is 40MPa, and the total pressure is 180MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 10 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 5
A processed cheese comprises the following components in parts by weight:
180 parts of white granulated sugar, 200 parts of cream cheese, 120 parts of whole milk powder, 100 parts of anhydrous cream, 8 parts of sodium tripolyphosphate, 6 parts of propylene glycol fatty acid ester, 2 parts of tetraglycerol monostearate, 5 parts of carrageenan and 379 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 339 parts by weight of water, starting heating and stirring, heating to 72 ℃ at the stirring speed of 450rpm, continuously stirring for 2min to obtain a first mixture, cooling to 45 ℃, and placing into the mixing container for standby;
heating the rest parts by weight of water to 62 ℃, then adding the white granulated sugar, the whole milk powder and the carrageenan into a mixing container in sequence, and stirring for 15min at 2800pm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and tetra-glycerin monostearate to obtain a third mixture, wherein the stirring speed is 1000rpm, and the stirring time is 11min to obtain the third mixture;
heating the third mixture to 70 ℃ for homogenization, wherein the first section of pressure is 40MPa, and the total pressure is 180MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 10 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 6
A processed cheese comprises the following components in parts by weight:
60 parts of white granulated sugar, 500 parts of cheddar cheese, 50 parts of skimmed milk powder, 30 parts of anhydrous cream, 18 parts of sodium tripolyphosphate, 2.5 parts of propylene glycol fatty acid ester, 2.5 parts of hexapolyglycerol monooleate, 2 parts of monoglyceride fatty acid ester, 2 parts of locust bean gum and 333 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cheddar cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 100 parts by weight of water, heating and stirring at a stirring speed of 300 turns, heating to 85 ℃, continuously stirring for 6min to obtain a first mixture, cooling to 55 ℃, and placing into the mixing container for standby;
heating the rest parts by weight of water to 55 ℃, sequentially adding white granulated sugar, skimmed milk powder and locust bean gum into a mixing container, and stirring at 1500rpm for 10min to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester, mono-glycerol fatty acid ester and hexa-polyglycerol monooleate to obtain a third mixture, wherein the stirring speed is 3000rpm, and the stirring time is 12min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first section of pressure is 20MPa, and the total pressure is 120MPa;
sterilizing the homogenized feed liquid at 85-95 ℃ for 10-30s;
cooling the sterilized feed liquid to 4 ℃ for aging for 6 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 7
A processed cheese comprises the following components in parts by weight:
110 parts of white granulated sugar, 420 parts of cream cheese, 75 parts of whole milk powder, 60 parts of anhydrous cream, 15 parts of sodium tripolyphosphate, 3 parts of propylene glycol fatty acid ester, 2.5 parts of tetraglycerol monolaurate, 2 parts of polyoxyethylene (20) sorbitan monooleate, 3 parts of carrageenan and 310 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 84 parts by weight of water, starting heating and stirring, heating to 80 ℃ at a stirring speed of 500rpm, continuously stirring for 10min to obtain a first mixture, cooling to 50 ℃, and placing into the mixing container for later use;
heating the rest parts by weight of water to 58 ℃, then adding the white granulated sugar, the whole milk powder and the carrageenan into a mixing container in sequence, and stirring for 14min at 2000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester, polyoxyethylene (20) sorbitan monooleate and tetraglycerol monolaurate to obtain a third mixture, wherein the stirring speed is 2500rpm, and the stirring time is 10min to obtain the third mixture;
heating the third mixture to 68 ℃ for homogenization, wherein the first-stage pressure is 30MPa, and the second-stage pressure is 80MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s; the method comprises the steps of carrying out a first treatment on the surface of the
Cooling the sterilized feed liquid to 4 ℃ for aging for 8 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 8
A processed cheese comprises the following components in parts by weight:
150 parts of white granulated sugar, 320 parts of cheddar cheese, 90 parts of whole milk powder, 80 parts of anhydrous cream, 12 parts of sodium dihydrogen phosphate, 2.5 parts of propylene glycol fatty acid ester, 2.5 parts of hexapolyglycerol pentaoleate, 2 parts of sucrose fatty acid ester, 4 parts of carrageenan and 337 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cheddar cheese, sodium dihydrogen phosphate and anhydrous cream into a mixing container, adding 64 parts by weight of water, heating and stirring at 600rpm, heating to 65deg.C, continuously stirring for 8min to obtain a first mixture, cooling to 48deg.C, and placing into the mixing container for use;
heating the rest parts by weight of water to 65 ℃, then sequentially adding white granulated sugar, whole milk powder and carrageenan into a mixing container, and stirring at 3000rpm for 12min to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester, sucrose fatty acid ester and hexapolyglycerol pentaoleate to obtain a third mixture, wherein the stirring speed is 2000rpm, and the stirring time is 15min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first-stage pressure is 35MPa, and the second-stage pressure is 85MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s; the method comprises the steps of carrying out a first treatment on the surface of the
Cooling the sterilized feed liquid to 4 ℃ for aging for 4 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 9
A processed cheese comprises the following components in parts by weight:
180 parts of white granulated sugar, 200 parts of cream cheese, 120 parts of whole milk powder, 100 parts of anhydrous cream, 8 parts of sodium tripolyphosphate, 5 parts of propylene glycol fatty acid ester, 2.5 parts of decaglycerol monooleate fatty acid ester, 3 parts of carrageenan, 2 parts of locust bean gum and 379.5 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 40 parts by weight of water, starting heating and stirring, heating to 72 ℃ at the stirring speed of 450rpm, continuously stirring for 2min to obtain a first mixture, cooling to 45 ℃, and placing into the mixing container for standby;
heating the rest parts by weight of water to 62 ℃, sequentially adding white granulated sugar, whole milk powder, carrageenan and locust bean gum into a mixing container, and stirring for 15min at 2800pm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and decaglycerol monooleate fatty acid ester to obtain a third mixture, wherein the stirring speed is 1000rpm, and the stirring time is 11min to obtain the third mixture;
heating the third mixture to 70 ℃ for homogenization, wherein the first section of pressure is 40MPa, and the total pressure is 180MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 10 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 10
A processed cheese comprises the following components in parts by weight:
60 parts of white granulated sugar, 500 parts of cheddar cheese, 50 parts of skimmed milk powder, 30 parts of anhydrous cream, 2.5 parts of propylene glycol fatty acid ester, 5 parts of hexapolyglycerol monooleate, 2 parts of locust bean gum and 350.5 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cheese and anhydrous cream into a mixing container, adding 100 parts by weight of water, heating and stirring at a stirring speed of 300 turns, heating to 85 ℃, continuously stirring for 6min to obtain a first mixture, cooling to 55 ℃, and placing into the mixing container for standby;
heating the rest parts by weight of water to 55 ℃, sequentially adding white granulated sugar, skimmed milk powder and locust bean gum into a mixing container, and stirring at 1500rpm for 10min to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and hexapolyglycerol monooleate to obtain a third mixture, wherein the stirring speed is 3000rpm, and the stirring time is 12min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first-stage pressure is 20MPa, and the second-stage pressure is 60MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 6 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 11
A processed cheese comprises the following components in parts by weight:
110 parts of white granulated sugar, 420 parts of cream cheese, 75 parts of whole milk powder, 60 parts of anhydrous cream, 15 parts of sodium tripolyphosphate, 3 parts of propylene glycol fatty acid ester, 4 parts of tetra-glycerol monolaurate, 3 parts of carrageenan and 310 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 84 parts by weight of water, starting heating and stirring, heating to 80 ℃ at a stirring speed of 500rpm, continuously stirring for 10min to obtain a first mixture, cooling to 50 ℃, and placing into the mixing container for later use;
heating the rest parts by weight of water to 58 ℃, then adding the white granulated sugar, the whole milk powder and the carrageenan into a mixing container in sequence, and stirring for 14min at 2000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and tetra-glycerin monolaurate to obtain a third mixture, wherein the stirring speed is 2500rpm, and the stirring time is 10min to obtain the third mixture;
heating the third mixture to 68 ℃ for homogenization, wherein the first-stage pressure is 30MPa, and the second-stage pressure is 80MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 8 hours;
and (5) high-pressure inflating the aged feed liquid.
Example 12
A processed cheese comprises the following components in parts by weight:
150 parts of white granulated sugar, 320 parts of cheddar cheese, 90 parts of whole milk powder, 80 parts of anhydrous cream, 12 parts of sodium dihydrogen phosphate, 2.5 parts of propylene glycol fatty acid ester, 3.0 parts of hexaglycerol pentaoleate, 2 parts of carrageenan, 2 parts of locust bean gum and 338.5 parts of water.
A method of preparing a processed cheese comprising:
mixing cheddar cheese, emulsifying salt, anhydrous cream, white granulated sugar, whole milk powder, carrageenan, locust bean gum, water, propylene glycol fatty acid ester and hexapolyglycerol pentaoleate, wherein the mixing temperature is 65 ℃, the stirring speed is 600rpm, the stirring time is 8min, and the temperature is reduced to 48 ℃ and the mixture is placed in a mixing container for standby;
heating the mixed material liquid to 65 ℃ for homogenization, wherein the pressure of one section is 35MPa, and the total pressure is 150MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 4 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Example 13
A processed cheese comprises the following components in parts by weight:
180 parts of white granulated sugar, 200 parts of cream cheese, 120 parts of whole milk powder, 100 parts of anhydrous cream, 8 parts of sodium tripolyphosphate, 5 parts of propylene glycol fatty acid ester, 2.5 parts of tetraglycerol monostearate, 3 parts of carrageenan, 2 parts of locust bean gum and 379.5 parts of water.
A method of preparing a processed cheese comprising:
mixing cream cheese, sodium tripolyphosphate, anhydrous cream, white granulated sugar, whole milk powder, carrageenan, locust bean gum, water, propylene glycol fatty acid ester and tetra-polyglycerol monostearate, wherein the mixing temperature is 65 ℃, the stirring speed is 600rpm, the stirring time is 8min, and cooling to 48 ℃ and placing in a mixing container for standby;
heating the third mixture to 70 ℃ for homogenization, wherein the first section of pressure is 40MPa, and the total pressure is 180MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 10 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Comparative example 1
A processed cheese comprises the following components in parts by weight:
60 parts of white granulated sugar, 500 parts of cheese, 50 parts of milk solids, 30 parts of anhydrous cream, 18 parts of sodium tripolyphosphate, 2.5 parts of monoglyceride, 5 parts of hexapolyglycerol monooleate, 2 parts of locust bean gum and 332.5 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cheddar cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 100 parts by weight of water, heating and stirring at a stirring speed of 300 turns, heating to 85 ℃, continuously stirring for 6min to obtain a first mixture, cooling to 55 ℃, and placing into the mixing container for standby;
heating the rest parts by weight of water to 55 ℃, sequentially adding white granulated sugar, skimmed milk powder and locust bean gum into a mixing container, and stirring at 1500rpm for 10min to obtain a second mixture;
mixing the first mixture, the second mixture, the monoglyceride and the hexapolyglycerol monooleate to obtain a third mixture, wherein the stirring speed is 3000rpm, and the stirring time is 12min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first section of pressure is 20MPa, and the total pressure is 120MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 6 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
Comparative example 2
A processed cheese comprises the following components in parts by weight:
110 parts of white granulated sugar, 420 parts of cream cheese, 75 parts of whole milk powder, 60 parts of anhydrous cream, 15 parts of sodium tripolyphosphate, 3 parts of propylene glycol fatty acid ester, 4 parts of monoglyceride fatty acid ester, 3 parts of carrageenan and 310 parts of water.
A method of preparing a processed cheese comprising:
sequentially adding cream cheese, sodium tripolyphosphate and anhydrous cream into a mixing container, adding 84 parts by weight of water, starting heating and stirring, heating to 80 ℃ at a stirring speed of 500rpm, continuously stirring for 10min to obtain a first mixture, cooling to 50 ℃, and placing into the mixing container for later use;
heating the rest parts by weight of water to 58 ℃, then adding the white granulated sugar, the whole milk powder and the carrageenan into a mixing container in sequence, and stirring for 14min at 2000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and mono-glycerol fatty acid ester to obtain a third mixture, wherein the stirring speed is 2500rpm, and the stirring time is 10min to obtain the third mixture;
heating the third mixture to 68 ℃ for homogenization, wherein the first pressure is 30MPa and the total pressure is 140MPa;
sterilizing the homogenized feed liquid at 92 ℃ for 15s; the method comprises the steps of carrying out a first treatment on the surface of the
Cooling the sterilized feed liquid to 4 ℃ for aging for 8 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring condition.
The processed cheeses obtained in examples 1-13 and comparative examples 1-2 were tested and the results are shown in Table 1.
TABLE 1
The testing method of the mouthfeel, the expansion rate, the bubble expansion diameter and the volume shrinkage rate comprises the following steps:
taste testing: the mouthfeel test adopts a standard sensory test method, 50 professional panelists carry out professional scoring, 100g of ice cream samples are taken and placed in a transparent cup, and the mouthfeel and the flavor of the ice cream samples are tasted.
Expansion ratio measurement:
the feed liquid was poured into a 200mL volumetric cup, the top was scraped off, and the net weight of feed liquid w1 (g) was weighed.
The ice cream was poured into a 200mL volumetric cup, the top was scraped off and the net weight of the feed solution w2 (g) was weighed.
Expansion ratio (%) = (W1-W2)/W2
Determination of average diameter of bubbles: direct section observation method
The ice cream flakes were cut under frozen conditions, and the number of voids in a predetermined length of the cross section was read by a microscope, whereby the average chord length was calculated, and the average chord length was converted into an average void size.
Volume shrinkage measurement:
200mL of ice cream sample was placed in a 500mL graduated cylinder and the height recorded as H1.
The sample is placed in a thermal shock refrigerator, the temperature is fluctuated back and forth between 5 ℃ below zero and 5 ℃, the fluctuation period is 60min, the storage time is 1 day, and the sample is taken out to record the height H2.
Volume shrinkage (%) =h1-H2/H1.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (15)
1. An emulsifier for use in a processed cheese comprising:
(a) Propylene glycol fatty acid esters;
(b) Polyglycerin fatty acid esters.
2. The emulsifier according to claim 1, wherein the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid having a degree of polymerization of 8 or less.
3. The emulsifier of claim 1 or 2, further comprising an emulsifying salt;
optionally, the emulsifying salt is selected from phosphate and/or citrate, preferably at least one of disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate or citrate, preferably at least one of disodium hydrogen phosphate, sodium tripolyphosphate or sodium citrate, further preferably a combination of disodium hydrogen phosphate, sodium tripolyphosphate and sodium citrate.
4. An emulsifier according to any one of claims 1 to 3, wherein the weight ratio of propylene glycol fatty acid ester to polyglycerol fatty acid ester is from 1:2 to 2:1;
optionally, the mass ratio of the emulsifying salt to the propylene glycol fatty acid ester is 8:5-10:1.
5. A processed cheese comprising the emulsifier of any one of claims 1-4.
6. The processed cheese of claim 5, comprising, in parts by weight:
50-200 parts of sweetener, 150-500 parts of cheese, 50-120 parts of milk solids, 30-100 parts of grease, 8-20 parts of emulsifying salt, 2-5 parts of propylene glycol fatty acid ester, 2-5 parts of polyglycerol fatty acid ester and 2-5 parts of stabilizer, and the total weight of the sweetener and the stabilizer is complemented with water to 1000 parts by weight.
7. The processed cheese according to claim 6, wherein the sweetener is selected from at least one of white granulated sugar, glucose, syrup, sugar alcohol or trehalose, preferably white granulated sugar;
optionally, the cheese is selected from at least one of cheddar cheese, mozzarella cheese or cream cheese;
optionally, the milk solids are selected from at least one of whole milk powder, skim milk powder, concentrated whey protein powder, concentrated milk protein powder or whey powder;
optionally, the grease is selected from at least one of anhydrous cream, butter, palm oil, coconut oil or hydrogenated vegetable oil;
optionally, the stabilizer is at least one selected from carrageenan, microcrystalline cellulose, carboxymethyl cellulose, locust bean gum, xanthan gum, gelatin, sodium alginate or guar gum.
8. The processed cheese of claim 5, comprising, in parts by weight:
130 parts of white granulated sugar, 400 parts of cheese, 80 parts of whole milk powder, 50 parts of anhydrous cream, 8-20 parts of emulsifying salt, 2.5 parts of propylene glycol fatty acid ester, 2.5 parts of polyglycerol fatty acid ester and 2 parts of locust bean gum, and water is used for supplementing the total weight to 1000 parts.
9. A method of preparing a processed cheese as claimed in any one of claims 5 to 8, comprising:
providing a first mixture comprising cheese, emulsified salt, fat, and water;
providing a second mixture comprising sweetener, milk solids, stabilizer, and water;
providing a third mixture comprising the first mixture, the second mixture, a propylene glycol fatty acid ester, and a polyglycerin fatty acid ester;
homogenizing, sterilizing and aerating the third mixture to obtain the processed cheese.
10. The method of claim 9, wherein the preparing of the first mixture comprises at least one of the following process parameters:
the stirring is carried out under the condition of stirring, the stirring speed is 300-600rpm, the stirring time is 2-10min, and the temperature is 65-85 ℃;
optionally, sequentially adding cheese, grease and emulsifying salt into a mixing container, and then adding water with the addition amount of 10-20% by weight of the cheese to obtain a first mixture;
optionally, the first mixture obtained after mixing is cooled to 45-55 ℃.
11. The method of claim 9, wherein the preparing of the second mixture comprises at least one of the following process parameters:
stirring at 1000-3000rpm for 10-15min and at 55-65 deg.c;
optionally, the sweetener, milk solids and stabilizing agent are added sequentially to water to obtain a second mixture.
12. The method of claim 9, wherein the preparing of the third mixture comprises at least one of the following process parameters:
the stirring speed is 1000-3000rpm, and the stirring time is 10-15min.
13. The method of claim 9, wherein the homogenizing comprises at least one of the following process parameters:
the temperature is 60-70 ℃, the pressure of the homogenizing 2 sections is 20-40 MPa, and the total pressure is 120-180 MPa;
optionally, the sterilization includes at least one of the following process parameters:
sterilizing at 85-95deg.C for 10-30s;
optionally, cooling the sterilized feed liquid to 2-8 ℃ for aging for 4-10 hours, and then inflating;
optionally, the air inflation is performed by adopting a freezing air inflation mode.
14. The method as claimed in claim 9, comprising:
sequentially adding cheese, disodium hydrogen phosphate, sodium tripolyphosphate, sodium citrate and grease into a mixing container, adding 10-20% of water by weight of the cheese, heating and stirring, heating to 75 ℃ at a stirring speed of 1500 revolutions, and continuously stirring for 5min to obtain a first mixture;
heating the rest weight part of water to 55-65 ℃, then adding the white granulated sugar, the milk solids and the stabilizing agent into a mixing container in sequence, and stirring for 10-15min at 1000-3000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and polyglycerol fatty acid ester to obtain a third mixture, wherein the stirring speed is 1500rpm, and the stirring time is 10min to obtain the third mixture;
homogenizing, sterilizing and aerating the third mixture to obtain a processed cheese;
optionally, the method for preparing the processed cheese comprises the following steps:
sequentially adding cheese, disodium hydrogen phosphate, sodium tripolyphosphate, sodium citrate and grease into a mixing container, adding 10-20% of water by weight of the cheese, heating and stirring at a stirring speed of 1500 turns, heating to 75 ℃, continuously stirring for 5min to obtain a first mixture, cooling to 45-55 ℃, and placing into the mixing container for standby;
heating the rest weight part of water to 55-65 ℃, then adding the white granulated sugar, the milk solids and the stabilizing agent into a mixing container in sequence, and stirring for 10-15min at 1000-3000rpm to obtain a second mixture;
mixing the first mixture, the second mixture, propylene glycol fatty acid ester and polyglycerol fatty acid ester to obtain a third mixture, wherein the stirring speed is 1500rpm, and the stirring time is 10min to obtain the third mixture;
heating the third mixture to 65 ℃ for homogenization, wherein the first-stage pressure is 70MPa, and the second-stage pressure is 30MPa;
sterilizing the homogenized feed liquid at 95 ℃ for 15s;
cooling the sterilized feed liquid to 4 ℃ for aging for 6 hours;
and (3) feeding the aged feed liquid into a congealer, and congealing and aerating under the stirring and scraping conditions.
15. Cheese ice cream comprising a processed cheese according to any of claims 5-8.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004290100A (en) * | 2003-03-27 | 2004-10-21 | Meiji Milk Prod Co Ltd | Process cheese and method for producing the same |
| CN102480983A (en) * | 2010-07-16 | 2012-05-30 | 株式会社钟化 | Foamable oil-in-water type emulsified fat composition for whipped cream to be distributed in chilled state, and whipped cream |
| CN103444975A (en) * | 2013-09-25 | 2013-12-18 | 宁波海通食品科技有限公司 | Method of using low frequency ultrasonic-assisted quick-freezing technology for regulating granular sizes of ice crystals in ice cream |
| CN113729106A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing ice cream and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004290100A (en) * | 2003-03-27 | 2004-10-21 | Meiji Milk Prod Co Ltd | Process cheese and method for producing the same |
| CN102480983A (en) * | 2010-07-16 | 2012-05-30 | 株式会社钟化 | Foamable oil-in-water type emulsified fat composition for whipped cream to be distributed in chilled state, and whipped cream |
| CN103444975A (en) * | 2013-09-25 | 2013-12-18 | 宁波海通食品科技有限公司 | Method of using low frequency ultrasonic-assisted quick-freezing technology for regulating granular sizes of ice crystals in ice cream |
| CN113729106A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing ice cream and preparation method thereof |
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