CN116898004A - Preparation method of low-PH cheese and low-PH cheese - Google Patents

Abstract

The application relates to a preparation method of low-PH cheese and low-PH cheese, the method comprises weighing cheese and butter according to proportion, cutting into pieces, and melting with water under preset melting conditions to obtain molten materials; adding concentrated milk protein, emulsifying salt, calcium phosphate, stabilizer, starch and white granulated sugar into the molten material, and uniformly stirring to obtain a mixed material; heating the mixed material according to preset heating conditions to obtain a heated material; and adding citric acid into the heated material, stirring according to preset stirring conditions, discharging, filling, warehousing and refrigerating to obtain a low-PH cheese finished product. By improving the preparation process, citric acid is added after the raw materials are mixed and heated, so that the cheese product can inhibit the growth of microorganisms, simultaneously relieve the denaturation of protein, ensure that the finished product has no powder taste and better accords with the taste of consumers.

Description

Preparation method of low-PH cheese and low-PH cheese

Technical Field

The application relates to the technical field of food processing, in particular to a low-PH cheese and a preparation method thereof.

Background

The low pH granular cheese is small-sized block-shaped processed cheese with pH lower than 5.00, DM of 45-50% and FDM of 38-48, and the low pH can inhibit the growth of microorganism, thereby prolonging the shelf life of the product.

At present, low-PH cheese products on the market are relatively few, and the main reason is that most cheese companies choose to directly configure UHT sterilization equipment instead of lowering the PH value of the cheese products in order to ensure food safety and inhibit microbial growth, but the UHT sterilization equipment and related matched investment amount are larger, and the cost is higher. Thus, low pH cheese products can make it possible to eliminate UHT sterilization equipment during the manufacturing process.

However, since the protein content of the cheese product is high, the low pH value means that the protein is greatly influenced by the pH factor, the protein obtained in the cheese product is extremely easy to be influenced and denatured, so that the taste of the product is also relatively influenced, whether the low pH cheese can be developed, the phenomenon of protein denaturation of the cheese product can be relieved while the growth of microorganisms is inhibited, and the taste is ensured, so that the problem to be solved is urgent.

Disclosure of Invention

In view of the above, the present application provides a method for preparing low PH cheese and low PH cheese to solve the above problems.

In a first aspect of the application, there is provided a method of preparing a low PH cheese comprising the steps of:

s1, obtaining cheese and butter, cutting into blocks, and melting with water under preset melting conditions to obtain a molten material;

s2, adding concentrated milk protein, emulsifying salt, calcium phosphate, a stabilizer, starch and white granulated sugar into the molten material, and uniformly stirring to obtain a mixed material;

s3, heating the mixed material according to preset heating conditions to obtain a heated material;

s4, adding citric acid into the heated material, stirring according to preset stirring conditions, discharging, filling, warehousing and refrigerating to obtain a low-PH granular cheese product.

As an alternative embodiment of the present application, optionally, in step S1, the melting condition is: melting temperature is 50 ℃, and melting time is 5min.

As an alternative embodiment of the present application, optionally, in step S3, the heating condition is: heating at 95deg.C for 6-8min.

As an alternative embodiment of the present application, optionally, in step S4, the stirring condition is a stirring rotation speed of 2800rpm for a stirring time of 2min.

The second aspect of the application provides low-PH cheese prepared by the preparation method of any one of the low-PH cheeses, which comprises the following proportioning components in percentage by weight:

20-70% of cheese, 1-15% of butter, 1-10% of concentrated milk protein, 0.5-2% of emulsifying salt, 0.5-2% of calcium phosphate, 0.3-2% of stabilizer, 3-10% of starch, 5-15% of white granulated sugar, 0.5-1.5% of citric acid and the balance of water.

As an alternative embodiment of the application, the application optionally comprises the following components in percentage by mass:

40% of cheese, 8% of butter, 4% of concentrated milk protein, 1.2% of emulsifying salt, 1% of calcium phosphate, 0.8% of stabilizing agent, 4% of starch, 11% of white granulated sugar, 0.8% of citric acid and the balance of water.

Compared with the prior art, the application can bring the following technical effects:

1. according to the preparation method of the low-PH cheese, provided by the application, the preparation process is reasonably optimized, and the citric acid is controlled to be added after other raw materials are mixed and heated, so that the low PH value of a cheese product is ensured, the protein denaturation is relieved, and the taste is more in line with the requirements of consumers. Specifically, cheese and butter are weighed according to a proportion, and melted with water after being diced to obtain a melted material; adding concentrated milk protein, emulsifying salt, calcium phosphate, stabilizer, starch and white granulated sugar into the molten material, and uniformly stirring to obtain a mixed material; heating the mixed material according to preset heating conditions to obtain a heated material; and adding citric acid into the heated material, stirring according to preset stirring conditions, discharging, filling, warehousing and refrigerating to obtain a low-PH granular cheese finished product. That is, after mixing and heating other cheese raw materials except citric acid, adding citric acid, the phenomenon of protein denaturation when the PH of the cheese product is too low can be effectively relieved, and the prepared cheese product can ensure that the growth of microorganisms is inhibited, and meanwhile, the structure of the product is more stable, so that the low PH cheese has good taste. Furthermore, the preparation method can achieve the aim of guaranteeing the microbial safety without expensive UHT sterilization equipment, relatively prolongs the shelf life of the product and reduces the investment cost.

2. The low-PH cheese provided by the application has better taste, takes whether the taste has powder feel or not as an evaluation index, has no powder feel, and meets the taste requirements of most consumers.

Other features and aspects of the present application will become apparent from the following detailed description of exemplary embodiments, which proceeds with reference to the accompanying drawings.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate exemplary embodiments, features and aspects of the application and together with the description, serve to explain the principles of the application.

FIG. 1 shows a schematic flow chart of a process for preparing a low pH cheese of the present application;

figure 2 shows a process flow diagram of the method of preparing a low PH cheese of the present application.

Detailed Description

Various exemplary embodiments, features and aspects of the application will be described in detail below with reference to the drawings. In the drawings, like reference numbers indicate identical or functionally similar elements. Although various aspects of the embodiments are illustrated in the accompanying drawings, the drawings are not necessarily drawn to scale unless specifically indicated.

It should be understood, however, that the terms "center," "longitudinal," "transverse," "length," "width," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counter-clockwise," "axial," "radial," "circumferential," and the like indicate or are based on the orientation or positional relationship shown in the drawings, and are merely for convenience of describing the application or simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be construed as limiting the application.

Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature. In the description of the present application, the meaning of "a plurality" is two or more, unless explicitly defined otherwise.

The word "exemplary" is used herein to mean "serving as an example, embodiment, or illustration. Any embodiment described herein as "exemplary" is not necessarily to be construed as preferred or advantageous over other embodiments.

In addition, numerous specific details are set forth in the following description in order to provide a better illustration of the application. It will be understood by those skilled in the art that the present application may be practiced without some of these specific details. In some instances, well known methods, procedures, components, and circuits have not been described in detail so as not to obscure the present application.

As shown in fig. 1, in a first aspect of the present application, there is provided a method for preparing low PH cheese, comprising the steps of:

s1, obtaining cheese and butter, cutting into blocks, and melting with water under preset melting conditions to obtain a molten material;

s2, adding concentrated milk protein, emulsifying salt, calcium phosphate, a stabilizer, starch and white granulated sugar into the molten material obtained in the S1, and uniformly stirring to obtain a mixed material;

s3, starting and heating the mixed material obtained in the step S2 to 95 ℃ for 6-8min to obtain a heated material;

s4, adding citric acid into the heated material obtained in the step S3, starting high-speed stirring for 2min, discharging, filling, warehousing and refrigerating to obtain a low-PH granular cheese finished product.

As shown in fig. 2, the specific implementation process flow of this embodiment is as follows:

(1) Cutting cheese and butter into small pieces, and adding the small pieces and water into a pot to be melted into semi-solid;

(2) Weighing concentrated milk protein, emulsifying salt, calcium phosphate, stabilizer, starch and white granulated sugar according to a proportion, and putting into a pot to be uniformly stirred with melted cheese and butter to obtain a mixed material;

(3) Heating the mixed material for 6-8min to 95 ℃ to obtain a heated material;

(4) Opening the pot cover, rapidly adding citric acid into the heated material, and stirring at a high speed for about 2min;

(5) And (3) discharging, filling and warehousing for refrigeration after stirring, wherein the refrigeration temperature is 2-8 ℃, and obtaining the low-PH cheese finished product.

As an alternative embodiment of the present application, optionally, in step S1, the melting condition is: the melting temperature is 50 ℃, and the melting time is 5min, so that the melted material is semi-solid.

As an alternative embodiment of the present application, optionally, in step S3, the heating condition is: heating at 95deg.C for 6-8min.

As an alternative embodiment of the present application, optionally, in step S4, the stirring condition is a stirring rotation speed of 2800rpm for a stirring time of 2min.

The low-PH cheese preparation method provided by the application has the advantages that the phenomenon of protein volatility of low-PH cheese products is effectively improved by controlling the citric acid to be added after other raw materials are mixed and heated, and meanwhile, the taste of the finished cheese is not powdery, so that the low-PH cheese preparation method is more suitable for the taste of consumers. Furthermore, the preparation method of the embodiment can realize the aim of sterilization without expensive UHT sterilization equipment, and the structure of the finished cheese is stable and safer. Weighing cheese and butter according to a proportion, cutting into blocks, and melting with water to obtain a molten material; wherein the molten material is semisolid, concentrated milk protein, emulsifying salt, calcium phosphate, stabilizer, starch and white granulated sugar are added into the molten material, and then the mixture is uniformly stirred to obtain a mixed material; heating the mixed material according to preset heating conditions to obtain a heated material; and adding citric acid into the heated material, stirring according to preset stirring conditions, discharging, filling, warehousing and refrigerating to obtain a low-PH granular cheese product. By adding citric acid after heating, the prepared cheese product can relieve the effect of protein denaturation phenomenon of the cheese product while guaranteeing and inhibiting the growth of microorganisms, thereby guaranteeing the taste. Furthermore, the preparation method is more suitable for production enterprises, can ensure that the shelf life of the product can be relatively prolonged without UHT sterilization equipment support, simultaneously ensures the taste of the product, and reduces the investment cost.

As shown in Table 1, the following further illustrates the presence or absence of a powdery texture as an indication, in combination with the results of four tests at a refrigerating temperature of 2℃to 10 ℃.

TABLE 1 correspondence table of powder feel and citric acid addition sequence of cheese products

Test 1

The addition amount of citric acid is 0.5%

Adding citric acid before heating: the PH result of the finished cheese is 4.99, and the cheese is taste powder;

adding citric acid after heating: the pH of the finished cheese is 4.97, and the finished cheese is not powdery in taste.

Test 2

The addition amount of the citric acid is 0.6 percent

Adding citric acid before heating: the pH of the finished cheese was 4.87 and the mouthfeel was powder.

Adding citric acid after heating: the pH of the finished cheese is 4.89, and the finished cheese is not powdery in taste.

Test 3

The addition amount of citric acid is 0.7%

Adding citric acid before heating: the PH result of the finished cheese is 4.79, and the cheese is taste powder;

adding citric acid after heating: the pH of the finished cheese is 4.77, and the finished cheese is not powdery in taste.

Test 4

The addition amount of the citric acid is 0.8 percent

Adding citric acid before heating: the PH result of the finished cheese is 4.68, and the cheese is taste powder;

adding citric acid after heating: the pH of the finished cheese is 4.64, and the finished cheese is not powdery in taste.

According to the test results of the test 1, the test 2, the test 3 and the test 4, whether the mouthfeel of the finished cheese has powder feel or not is taken as a judgment basis, when the finished cheese is tested at the temperature of 2-10 ℃, 0.5%, 0.6%, 0.7% and 0.8% of citric acid (accounting for the total mass) are added before heating, the PH values of the corresponding products are respectively 4.99, 4.87, 4.79 and 4.68, and the mouthfeel of the finished cheese has powder feel; after heating, 0.5%, 0.6%, 0.7% and 0.8% of citric acid (accounting for the total mass) are added, the PH values of the corresponding products are respectively 4.97, 4.89, 4.77 and 4.64, and the mouthfeel is free from powder feel. That is, in the preparation process of the low-PH cheese, on the premise that the dosages of other raw materials except the citric acid are the same, the citric acid with the same percentage is added, and the taste of the low-PH cheese is better than that of the final cheese added before heating, and the low-PH cheese has no powder feel and accords with the taste of consumers. Meanwhile, the PH value of the finished cheese is lower by adding citric acid after heating.

Therefore, by adopting the preparation method of the cheese product, the citric acid is added after heating, so that the cheese product has no powder in taste while ensuring a low pH value, and the prepared processed cheese has good taste and relieves the phenomenon of protein denaturation of the cheese product by reasonably optimizing the preparation process. The process is more suitable for production enterprises, relatively prolongs the shelf life of the product without UHT sterilization equipment support, ensures the mouthfeel of the product, and reduces the investment cost.

As shown in table 2, in a second aspect of the present application, there is provided a low PH cheese prepared by the above preparation method of low PH cheese, comprising the following raw materials by weight percent: 20-70% of cheese, 1-15% of butter, 1-10% of concentrated milk protein, 0.5-2% of emulsifying salt, 0.5-2% of calcium phosphate, 0.3-2% of stabilizer, 3-10% of starch, 5-15% of white granulated sugar, 0.5-1.5% of citric acid and the balance of water.

Raw material name	Content (%)
		Cheese	20-70
Butter	1-15
		Concentrated milk proteins	1-10
Emulsifying salt	0.5-2
		Calcium phosphate	0.5-2
Stabilizing agent	0.3-2
		Starch	3-10
White granulated sugar	5-15
		Citric acid	0.5-1.5
Water and its preparation method	Allowance of

Table 2 ratio components of low PH cheese in this example, ingredients of low PH processed cheese include cheese, butter, concentrated milk protein, calcium phosphate, stabilizer, starch, white sugar, citric acid, and water, and protein content in the cheese product is controlled by adding cheese, butter, and concentrated milk protein. Meanwhile, by adding emulsifying salt as a buffering agent, the PH value of the cheese product is further controlled to be lower than 5.0. Wherein, as an optional embodiment of the application, optionally, the composition comprises the following components in percentage by weight: 40% of cheese, 8% of butter, 4% of concentrated milk protein, 1.2% of emulsifying salt, 1% of calcium phosphate, 0.8% of stabilizing agent, 4% of starch, 11% of white granulated sugar, 0.8% of citric acid and the balance of water. The specific preparation process refers to the preparation method of the low-PH cheese, and is not repeated here.

The weight percentage of the citric acid is controlled to be between 0.5 and 0.8 percent, so that the low PH value of the cheese product can be ensured, the taste is good, the growth of microorganisms can be prevented, and the phenomenon of protein denaturation of the low PH cheese product can be relieved.

The above description is only of the preferred embodiments of the present application and is not intended to limit the present application, but various modifications and variations can be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

The foregoing description of embodiments of the application has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the various embodiments described. The terminology used herein was chosen in order to best explain the principles of the embodiments, the practical application, or the improvement of technology in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.

Claims (6)

1. The preparation method of the low-PH cheese is characterized by comprising the following preparation steps:

s1, weighing cheese and butter according to a proportion, cutting into blocks, and melting with water under a preset melting condition to obtain a molten material;

s2, adding concentrated milk protein, emulsifying salt, calcium phosphate, a stabilizer, starch and white granulated sugar into the molten material, and uniformly stirring to obtain a mixed material;

s3, heating the mixed material according to preset heating conditions to obtain a heated material;

s4, adding citric acid into the heated material, stirring according to preset stirring conditions, discharging, filling, warehousing and refrigerating to obtain a low-PH cheese product.

2. The method of preparing low PH cheese according to claim 1, wherein in step S1, the thawing conditions are: melting temperature is 50 ℃, and melting time is 5min.

3. The method of preparing low PH cheese according to claim 1, wherein in step S3, the heating conditions are: heating at 95deg.C for 6-8min.

4. The method of preparing low PH cheese according to claim 1, wherein in step S4, the stirring conditions are: stirring speed is 2800rpm, and stirring time is 2min.

5. A low PH cheese prepared by the method of preparing a low PH cheese according to any one of claims 1-4, comprising the following components in mass percent:

20-70% of cheese, 1-15% of butter, 1-10% of concentrated milk protein, 0.5-2% of emulsifying salt, 0.5-2% of calcium phosphate, 0.3-2% of stabilizer, 3-10% of starch, 5-15% of white granulated sugar, 0.5-1.5% of citric acid and the balance of water.

6. The low PH cheese of claim 5, comprising the following components in mass percent:

40% of cheese, 8% of butter, 4% of concentrated milk protein, 1.2% of emulsifying salt, 1% of calcium phosphate, 0.8% of stabilizing agent, 4% of starch, 11% of white granulated sugar, 0.8% of citric acid and the balance of water.