CN116898009A - Double-protein processed cheese and preparation method thereof - Google Patents
Double-protein processed cheese and preparation method thereof Download PDFInfo
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- CN116898009A CN116898009A CN202310871910.6A CN202310871910A CN116898009A CN 116898009 A CN116898009 A CN 116898009A CN 202310871910 A CN202310871910 A CN 202310871910A CN 116898009 A CN116898009 A CN 116898009A
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- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 235000013351 cheese Nutrition 0.000 claims abstract description 58
- 150000003839 salts Chemical class 0.000 claims abstract description 42
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 41
- 239000003381 stabilizer Substances 0.000 claims abstract description 39
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 108010010803 Gelatin Proteins 0.000 claims description 25
- 239000008273 gelatin Substances 0.000 claims description 25
- 229920000159 gelatin Polymers 0.000 claims description 25
- 229940014259 gelatin Drugs 0.000 claims description 25
- 235000019322 gelatine Nutrition 0.000 claims description 25
- 235000011852 gelatine desserts Nutrition 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 239000001509 sodium citrate Substances 0.000 claims description 18
- 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 17
- 229920002907 Guar gum Polymers 0.000 claims description 15
- 239000000665 guar gum Substances 0.000 claims description 15
- 235000010417 guar gum Nutrition 0.000 claims description 15
- 229960002154 guar gum Drugs 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 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 15
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 15
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 15
- 239000000230 xanthan gum Substances 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 15
- 235000010493 xanthan gum Nutrition 0.000 claims description 15
- 229940082509 xanthan gum Drugs 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 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 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000009977 dual effect Effects 0.000 claims 3
- 239000002994 raw material Substances 0.000 abstract description 24
- 238000013329 compounding Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 33
- 241000196324 Embryophyta Species 0.000 description 7
- 239000000306 component Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108010064851 Plant Proteins Proteins 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000021118 plant-derived protein Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 229940001941 soy protein Drugs 0.000 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 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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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
-
- 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
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The application provides a double-protein processed cheese and a preparation method thereof, wherein the double-protein processed cheese comprises the following components in percentage by mass: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% -1.5% of emulsifying salt, 0.5% -2.5% of stabilizer and the balance of water. The vegetable protein cheese is added to meet the current market demand, so that the purpose of preparing cheese products from vegetable-based raw materials is achieved. Meanwhile, the emulsifying salt and the stabilizer are combined in a compounding way, the adding amount of the emulsifying salt is controlled to be 0.2% -1.5%, and the adding amount of the stabilizer is controlled to be 0.5% -2.5%, so that the prepared double-protein processed cheese is delicious in taste, fine and smooth in taste and rich in nutrition, and the taste and flavor of cheese products made of plant-based raw materials are guaranteed.
Description
Technical Field
The application relates to the field of food processing, in particular to double-protein processed cheese and a preparation method thereof.
Background
The cheese is mainly divided into natural cheese and processed cheese, wherein the processed cheese is also called as processed cheese, processed cheese or recombined cheese, and is a product which is prepared by taking one or two natural cheeses with different maturity as main raw materials, crushing the raw materials, and adding an emulsifying agent and a stabilizing agent for melting. The processed cheese has soft flavor, and is easy to prepare taste in the process of manufacturing so as to meet the requirements of different consumers, thus having wide sales market.
It should be noted that, the processed cheese product is mainly a cow milk-based product, and as the importance of consumers on dietary structures and health increases gradually, more and more people pay attention to the development of plant-based products, plant proteins are taken as important food components, and are combined with cheese products, so that a new product form can be provided, the requirements of consumers can be met, and the nutritional value of the cheese products can be ensured.
However, the difference in fermentation characteristics and flavor etc. of the plant-based raw material compared with Niu Ruji raw material affects the flavor and taste of the finished cheese product, and thus, the preparation of processed cheese using plant-based raw material while ensuring the nutritional value, taste, flavor etc. thereof has become a problem to be solved.
Disclosure of Invention
In view of the above, the present application provides a double-protein processed cheese and a preparation method thereof, so as to solve the above problems.
According to one aspect of the application, a double-protein processed cheese is provided, which comprises the following components in percentage by mass:
51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% -1.5% of emulsifying salt, 0.5% -2.5% of stabilizer and the balance of water;
wherein the emulsifying salt is at least one of phosphate or citrate;
the stabilizer is at least one of gelatin, xanthan gum, carrageenan or guar gum.
As an alternative of the present application, optionally, the emulsifying salt is at least one of sodium hexametaphosphate or sodium citrate.
As an alternative of the present application, optionally, the emulsifying salt is sodium citrate and the stabilizer is a mixture of gelatin and guar gum.
As an alternative of the present application, optionally, the emulsifying salt is sodium hexametaphosphate and the stabilizer is a mixture of xanthan gum and gelatin.
According to another aspect of the present application, there is provided a method for preparing a double protein processed cheese as defined in any one of the above, comprising the steps of:
s100, weighing cheese, vegetable protein cheese, emulsifying salt, stabilizing agent and water according to a proportion, putting into a heating pot, and mixing under a preset mixing condition to obtain a mixed material;
s200, presetting heating conditions, and heating and mixing the mixed materials under the heating conditions to obtain heated materials;
s300, sterilizing the heated material based on preset sterilization conditions to obtain a sterilized material;
s400, beating the sterilization material to a homogenizer, homogenizing under preset homogenizing conditions, filling into a cup to obtain the finished double-protein processed cheese, and transferring to a refrigerator for cooling and storing.
As an alternative of the present application, optionally, the mixing conditions include:
mixing time is 1min-2min, and mixing rotation speed is 1000rpm-2000rpm.
As an alternative of the present application, optionally, the heating condition includes:
heating at 60-80 deg.c for 7-15 min and 500-1000 rpm.
As an alternative of the present application, optionally, the sterilization condition includes:
sterilizing at 85-95deg.C for 5-15 min at 500-1000 rpm.
As an alternative of the present application, optionally, the homogenizing condition includes:
homogenizing pressure is 5-20 MPa.
The application has the beneficial effects that:
1. the double-protein processed cheese provided by the application comprises the following components in percentage by mass: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% -1.5% of emulsifying salt, 0.5% -2.5% of stabilizer and the balance of water. Specifically, the aim of preparing cheese products from plant-based raw materials is fulfilled by adding vegetable protein cheese to meet the current market demands. Meanwhile, the emulsifying salt and the stabilizer are combined in a compounding way, the adding amount of the emulsifying salt is controlled to be 0.2% -1.5%, and the adding amount of the stabilizer is controlled to be 0.5% -2.5%, so that the prepared double-protein processed cheese is delicious in taste, fine and smooth in taste and rich in nutrition, and the taste and flavor of cheese products made of plant-based raw materials are guaranteed.
2. According to the preparation method, the preparation process is reasonably optimized, the process flows of mixing firstly, heating secondly and sterilizing finally homogenizing are carried out under the preset process conditions, so that the prepared double-protein processed cheese is uniform and fine in texture, the whole preparation mode is easy and convenient to operate, the production efficiency can be effectively improved, and the product cost is optimized.
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 double protein processed 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 Table 1, the first aspect of the application provides a double-protein processed cheese, which comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% -1.5% of emulsifying salt, 0.5% -2.5% of stabilizer and the balance of water; wherein the emulsifying salt is at least one of phosphate or citrate; the stabilizer is at least one of gelatin, xanthan gum, carrageenan or guar gum.
| Raw material name | Content (%) |
| Cheese | 51-60 |
| Vegetable protein cheese | 10-25 |
| Emulsifying salt | 0.2-1.5 |
| Stabilizing agent | 0.5-2.5 |
| Water and its preparation method | Allowance of |
TABLE 1 composition of double protein processed cheese
In the embodiment, the plant protein cheese is added into the raw material, so that on one hand, the cheese is changed from the single animal protein component into the animal and plant double-protein component, and the current requirements of consumers on different proteins are met; on the other hand, the emulsifying salt and the stabilizing agent are compounded, so that the texture of the finished cheese is better. The vegetable protein cheese in this embodiment is preferably soy protein or soy flour as a protein source, and is prepared into a fermentation base by supplementing vegetable oil and glucose and buffer salt in proper amounts, and is put into a commercially available starter, and fermented at 37-42 ℃ for 4-6 hours and chilled to obtain the vegetable protein cheese with a pH value of 4.3-4.7. Wherein the plant protein cheese nutrition component is defined as protein content 2.5-3.5%, fat content 3.0-3.5%, and dry matter 8.0-10.0%. It should be noted that the vegetable protein source mainly comprising soy protein or soy flour can reduce the fat content of processed cheese, and more accords with the concept of pursuing green dietary structure of consumers.
Further, in the embodiment, the texture of the finished cheese is improved by compounding the emulsifying salt and the stabilizer. Wherein the emulsifying salt is at least one of phosphate or citrate; the stabilizer is at least one of gelatin, xanthan gum, carrageenan or guar gum.
Here, the emulsifying salt in this example is one or several of phosphate and citrate, wherein as an alternative embodiment of the present application, optionally, the emulsifying salt is at least one of sodium hexametaphosphate or sodium citrate, that is, phosphate is preferably sodium hexametaphosphate, and citrate is preferably sodium citrate.
Further, as an alternative embodiment of the present application, optionally, the emulsifying salt is sodium citrate and the stabilizer is a mixture of gelatin and guar gum. In this embodiment, sodium citrate is used as the emulsifying salt, and a mixture of gelatin and guar gum is used as the stabilizer. The guar gum is a vegetable gum and gelatin, and the hydrocolloid has excellent gel synergistic effect, so that the product has fine taste.
As an alternative embodiment of the present application, optionally, the emulsifying salt is sodium hexametaphosphate and the stabilizing agent is a mixture of xanthan gum and gelatin. It should be noted that, xanthan gum is a kind of microbial gum, which has very strong acid, alkali, salt and heat resistance, and can significantly increase the viscosity of the product system and form weak gel structure. Thereby making the product have moderate taste. When sodium hexametaphosphate is selected as the emulsifying salt, a mixture of xanthan gum and gelatin is selected as the stabilizer.
Examples 1 to 3 will be provided below, further explanation of the selection of the stabilizer in the case of using sodium citrate as the emulsifying salt.
Example 1
The double-protein processed cheese comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.3% of sodium citrate, 0.1% of guar gum, 0.8% of gelatin and the balance of water.
Example 2
The double-protein processed cheese comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.3% of sodium citrate, 0.1% of guar gum, 1% of gelatin and the balance of water.
Example 3
The double-protein processed cheese comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.3% of sodium citrate, 0.1% of guar gum, 1.2% of gelatin and the balance of water.
Table 2 is an evaluation index table of examples 1-3, wherein the taste and hardness of the product are adjusted, different emulsifying salts and stabilizers are investigated for compounding, and the texture and taste of the product are used as evaluation indexes, so that a compounding scheme with good effect is selected.
According to the formula and the raw material proportion, under the condition of adopting 0.3% sodium citrate as emulsifying salt, gelatin and guar gum mixed with different contents are added to judge the texture and taste of the product, and the product is observed under the condition of placing at 6+/-2 ℃ to obtain the following results:
table 2 evaluation index table of example 1 to example 3
As can be seen from table 2, in examples 1 to 3, in the case of using 0.3% sodium citrate as the emulsifying salt, the gelatin and guar gum stabilizers mixed in different amounts were compounded, and the obtained cheese product had different textures, specifically: the processed cheese of example 1 was softer in texture and less well shaped; the processed cheese of example 2 is of suitable texture; the processed cheese of example 3 was slightly harder in texture.
From this, it is clear that the processed cheese in example 2 has the optimal texture, that is, when sodium citrate is used as the stabilizer, the preferable content is 0.3%, and the mixture of 1% gelatin and 0.1% guar gum is selected to be used in combination with sodium citrate, so that the prepared finished double-protein processed cheese has the optimal texture, and the influence of plant-based raw materials on the texture of cheese can be effectively improved.
Further, examples 4 to 6 are provided to further illustrate the selection of the stabilizer in the case of using sodium hexametaphosphate as the emulsifying salt.
Example 4
The double-protein processed cheese comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% of sodium hexametaphosphate, 0.06% of xanthan gum, 0.5% of gelatin and the balance of water.
Example 5
The double-protein processed cheese comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% of sodium hexametaphosphate, 0.08% of xanthan gum, 0.5% of gelatin and the balance of water.
Example 6
The double-protein processed cheese comprises the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% of sodium hexametaphosphate, 0.1% of xanthan gum, 0.5% of gelatin and the balance of water.
Table 3 is an evaluation index table of examples 4-6, wherein the taste and hardness of the product are adjusted, different emulsifying salts and stabilizers are investigated for compounding, and the texture and taste of the product are used as evaluation indexes, so that a compounding scheme with good effect is selected.
According to the formula and the raw material proportion, under the condition that 0.2% sodium hexametaphosphate is used as an emulsifying salt, xanthan gum and gelatin which are mixed with different contents are added to judge the texture and the taste of the product, and the product is placed under the condition of 6+/-2 ℃ for observation, and the result is as follows:
table 3 evaluation index table of example 4 to example 6
As can be seen from Table 3, in examples 4-6, when sodium hexametaphosphate of 0.2% was used as the emulsifying salt, gelatin and xanthan gum stabilizers were mixed in different amounts to prepare processed cheeses with softer textures, respectively, as in example 4; the processed cheese in example 5 is of suitable texture; the processed cheese of example 6 is harder in texture.
As can be seen, the texture of the double-protein processed cheese of example 5 is most suitable, i.e., when sodium hexametaphosphate is used as the stabilizer, the preferred content is 0.2%, and the stabilizer compounded with sodium citrate is preferably a mixture of 0.5% gelatin and 0.08% xanthan gum.
As shown in FIG. 1, in another aspect of the present application, a method for preparing double protein processed cheese is provided, comprising the following steps:
s100, weighing cheese, vegetable protein cheese, emulsifying salt, stabilizing agent and water according to a proportion, putting into a heating pot, and mixing under a preset mixing condition to obtain a mixed material;
s200, presetting heating conditions, and heating and mixing the mixed materials under the heating conditions to obtain heated materials;
s300, sterilizing the heated material based on preset sterilization conditions to obtain a sterilized material;
s400, beating the sterilization material to a homogenizer, homogenizing under preset homogenizing conditions, filling into a cup to obtain the finished double-protein processed cheese, and transferring to a refrigerator for cooling and storing.
In the embodiment, the prepared double-protein processed cheese has uniform and fine texture, improves the production efficiency and optimizes the product cost by carrying out the process flow of mixing firstly, heating secondly, sterilizing and homogenizing finally under the preset process condition.
Specifically, in step S100, cheese, vegetable protein cheese, emulsifying salt, stabilizer and water are weighed according to a certain proportion, and are put into a heating pot to be mixed under preset mixing conditions, so that a mixed material is obtained. Here, the double-protein processed cheese in this example includes the following raw materials in parts by weight: 51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% -1.5% of emulsifying salt, 0.5% -2.5% of stabilizer and the balance of water. Wherein as an alternative embodiment of the present application, optionally, in step S100, the mixing conditions include: mixing time is 1min-2min, and mixing rotation speed is 1000rpm-2000rpm. That is, the processed cheese raw materials are mixed based on the above mixing conditions, so that the cheese raw materials are mixed more fully, the finished product of the product is finer and finer, and the mouthfeel is suitable for more consumers.
Further, through step S200, preset heating conditions, the mixture is heated and mixed under the heating conditions, so as to obtain a heated material. Wherein, as an optional embodiment of the present application, optionally, in step S200, the heating condition includes: heating at 60-80 deg.c for 7-15 min and 500-1000 rpm. Specifically, under this heating condition, the mixture can be heated and mixed to a uniform particle-free state.
Further, through step S300, the heating material is sterilized based on a preset sterilization condition, so as to obtain a sterilized material. Wherein, as an optional embodiment of the present application, optionally, in step S300, the sterilization condition includes: sterilizing at 85-95deg.C for 5-15 min at 500-1000 rpm. After sterilization treatment, the microbial content in the cheese is reduced, and the shelf life of the product can be effectively prolonged.
And finally, through the step S400, the sterilization material is beaten into a homogenizer, homogenized under preset homogenization conditions, filled into a cup to obtain the finished double-protein cup-packaged processed cheese, and moved to a refrigerator for cooling and storage. Wherein, as an optional embodiment of the present application, optionally, in step S400, the homogenizing condition includes: homogenizing pressure is 5-20 MPa. The pH value of the obtained product is 5.10-5.40, the dry matter is 42-46%, the protein content is 8-9%, the fat content is 17-19%, and the cup-shaped processed cheese product prepared by the proportion and the process needs to be refrigerated.
The prepared double-protein processed cheese has delicious taste, fine and smooth mouthfeel and rich nutrition through reasonably optimizing the preparation process, and the plant protein and double-protein concepts are added, so that the product of the application meets the current market demands.
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 (9)
1. The double-protein processed cheese is characterized by comprising the following components in percentage by mass:
51% -60% of cheese, 10% -25% of vegetable protein cheese, 0.2% -1.5% of emulsifying salt, 0.5% -2.5% of stabilizer and the balance of water;
wherein the emulsifying salt is at least one of phosphate or citrate;
the stabilizer is at least one of gelatin, xanthan gum, carrageenan or guar gum.
2. The dual protein processed cheese of claim 1, wherein the emulsifying salt is at least one of sodium hexametaphosphate or sodium citrate.
3. The dual protein processed cheese of claim 2, wherein the emulsifying salt is sodium citrate and the stabilizing agent is a mixture of gelatin and guar gum.
4. The dual protein processed cheese of claim 2, wherein the emulsifying salt is sodium hexametaphosphate and the stabilizing agent is a mixture of xanthan gum and gelatin.
5. A method of preparing a double protein processed cheese according to any of claims 1-4, comprising the steps of:
s100, weighing cheese, vegetable protein cheese, emulsifying salt, stabilizing agent and water according to a proportion, putting into a heating pot, and mixing under a preset mixing condition to obtain a mixed material;
s200, presetting heating conditions, and heating and mixing the mixed materials under the heating conditions to obtain heated materials;
s300, sterilizing the heated material based on preset sterilization conditions to obtain a sterilized material;
s400, beating the sterilization material to a homogenizer, homogenizing under preset homogenizing conditions, filling into a cup to obtain the finished double-protein processed cheese, and transferring to a refrigerator for cooling and storing.
6. The method of claim 5, wherein the mixing conditions comprise:
mixing time is 1min-2min, and mixing rotation speed is 1000rpm-2000rpm.
7. The method of claim 5, wherein the heating conditions comprise:
heating at 60-80 deg.c for 7-15 min and 500-1000 rpm.
8. The method of claim 5, wherein the sterilization conditions comprise:
sterilizing at 85-95deg.C for 5-15 min at 500-1000 rpm.
9. The method of claim 5, wherein the homogenizing conditions comprise: homogenizing pressure is 5-20 MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310871910.6A CN116898009A (en) | 2023-07-14 | 2023-07-14 | Double-protein processed cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310871910.6A CN116898009A (en) | 2023-07-14 | 2023-07-14 | Double-protein processed cheese and preparation method thereof |
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| CN202310871910.6A Pending CN116898009A (en) | 2023-07-14 | 2023-07-14 | Double-protein processed cheese and preparation method thereof |
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