CN116941677A - Cheese bar capable of being stored at normal temperature and preparation method thereof - Google Patents
Cheese bar capable of being stored at normal temperature and preparation method thereof Download PDFInfo
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- CN116941677A CN116941677A CN202210379250.5A CN202210379250A CN116941677A CN 116941677 A CN116941677 A CN 116941677A CN 202210379250 A CN202210379250 A CN 202210379250A CN 116941677 A CN116941677 A CN 116941677A
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- cheese
- phosphate
- cream
- product
- semi
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 134
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000006071 cream Substances 0.000 claims abstract description 52
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 42
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 22
- 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 abstract description 22
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 22
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 22
- 235000019798 tripotassium phosphate Nutrition 0.000 claims abstract description 22
- 229910000404 tripotassium phosphate Inorganic materials 0.000 claims abstract description 22
- 239000001509 sodium citrate Substances 0.000 claims abstract description 21
- 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 abstract description 21
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 20
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 20
- 235000019731 tricalcium phosphate Nutrition 0.000 claims abstract description 20
- 229940078499 tricalcium phosphate Drugs 0.000 claims abstract description 20
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims abstract description 20
- 239000002131 composite material Substances 0.000 claims abstract description 14
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 13
- 239000011734 sodium Substances 0.000 claims abstract description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 12
- 239000000047 product Substances 0.000 claims description 68
- 239000011265 semifinished product Substances 0.000 claims description 50
- 239000000463 material Substances 0.000 claims description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 102000014171 Milk Proteins Human genes 0.000 claims description 29
- 108010011756 Milk Proteins Proteins 0.000 claims description 29
- 235000021239 milk protein Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 24
- 108010046377 Whey Proteins Proteins 0.000 claims description 23
- 235000010418 carrageenan Nutrition 0.000 claims description 23
- 239000000679 carrageenan Substances 0.000 claims description 23
- 229920001525 carrageenan Polymers 0.000 claims description 23
- 229940113118 carrageenan Drugs 0.000 claims description 23
- 235000021119 whey protein Nutrition 0.000 claims description 23
- 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 23
- 239000000230 xanthan gum Substances 0.000 claims description 22
- 235000010493 xanthan gum Nutrition 0.000 claims description 22
- 229920001285 xanthan gum Polymers 0.000 claims description 22
- 229940082509 xanthan gum Drugs 0.000 claims description 22
- 102000007544 Whey Proteins Human genes 0.000 claims description 21
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 229920000161 Locust bean gum Polymers 0.000 claims description 20
- 239000008273 gelatin Substances 0.000 claims description 20
- 229920000159 gelatin Polymers 0.000 claims description 20
- 235000019322 gelatine Nutrition 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 235000010420 locust bean gum Nutrition 0.000 claims description 20
- 239000000711 locust bean gum Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 235000020183 skimmed milk Nutrition 0.000 claims description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 19
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 18
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 17
- 235000021552 granulated sugar Nutrition 0.000 claims description 17
- 239000004310 lactic acid Substances 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 230000001804 emulsifying effect Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- 238000010008 shearing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005429 filling process Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000011083 sodium citrates Nutrition 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000007872 degassing Methods 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 11
- 238000005336 cracking Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 29
- 238000001556 precipitation Methods 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 238000000926 separation method Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 239000012257 stirred material Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002347 injection Methods 0.000 description 5
- 239000007924 injection Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- -1 compound phosphate Chemical class 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000001061 forehead Anatomy 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 229940006076 viscoelastic substance Drugs 0.000 description 1
- 239000003190 viscoelastic substance 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
- A23C19/0921—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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of foods, in particular to a cheese bar capable of being stored at normal temperature and a preparation method thereof. The raw materials of the cheese bar comprise 10-15wt% of cream cheese; the raw materials also comprise composite phosphate; the mass ratio of the composite phosphate to the cream cheese is 1.4-2.3:10-15 parts; the composite phosphate comprises the following components in percentage by mass of 0.5-0.8:0.1-0.2:0.3-0.5:0.2-0.4: tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate and sodium citrate of 0.3-0.4. According to the cheese bar provided by the invention, through the adjustment of a raw material formula and a preparation process, the sodium content of the obtained product is less than or equal to 220mg/100g, the protein content is more than or equal to 8.5g/100g, the product is fresh and cool, the quality of the product is stable during normal-temperature storage, the problems of collapse, cracking, bar falling and the like do not occur during the shelf life, and the product can be stored for 6 months under the normal-temperature condition.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a cheese bar capable of being stored at normal temperature and a preparation method thereof.
Background
In recent years, bar cheese has developed rapidly; the existing cheese bars are mainly stored under the cold storage condition and sold under the normal temperature condition, so that the existing cheese bars have the phenomena of texture collapse, softening, bar falling, sticky mouthfeel and the like. It can be seen that the vending of cheese bars limits the rapid development of the product. Furthermore, according to market research shows that consumer's expectations for cheese sticks are mainly: sodium reduction, high protein and high calcium.
In view of this, the present invention has been made.
Disclosure of Invention
The invention aims to provide cheese bars capable of being stored at normal temperature, and the development difficulty is mainly that cheese bar products are viscoelastic substances formed by proteins and colloids, and quality problems such as water evolution, oil precipitation, product oxidation, protein browning, bar dropping, sand grain burning and the like can occur when the cheese bars are stored at normal temperature; in addition, sodium in the cheese bar is mainly derived from phosphate, and the adding amount of the phosphate directly influences the fineness of the product and the integrity of protein, so that for the cheese bar which can be stored at normal temperature, sodium control and high protein are contradictory, and the realization of both low sodium and high protein is difficult.
The invention provides a cheese bar capable of being stored at normal temperature and a preparation method thereof after the key factors influencing the effects are researched and optimized.
Specifically, the invention firstly provides a cheese bar, which comprises 10-15wt% of cream cheese as raw materials;
the raw materials also comprise composite phosphate;
the mass ratio of the composite phosphate to the cream cheese is (1.4-2.3): (10-15);
the composite phosphate comprises the following components in percentage by mass (0.5-0.8): (0.1-0.2): (0.3-0.5): (0.2-0.4): (0.3-0.4) tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate and sodium citrate.
The invention discovers that by adopting the scheme, the pH value of the product can be ensured to be stable in the shelf life under the normal-temperature storage condition, and the low-sodium and high-protein can be simultaneously realized.
Specifically, the sodium index of the composite phosphate consisting of tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate and sodium citrate is low, and the emulsified product is not too sticky, so that the product has proper viscosity and fine taste; after the compound phosphate is compounded with cream cheese according to a specific ratio, the obtained product has low sodium index but strong protein emulsifying capacity, and is beneficial to the generation of a gel system by protein and colloid.
Further, the mass ratio of tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate and sodium citrate is controlled to be (0.5-0.8): (0.1-0.2): (0.3-0.5): (0.2-0.4): (0.3-0.4), the effect is better.
The person skilled in the art can set up other functional components in the formulation and parameters in the process according to common general knowledge, which can achieve effects comparable to those described above for the present invention. However, there are also more preferable technical solutions concerning other components and parameters, and for this purpose, the present invention has been further studied and the following preferable solutions have been obtained.
Preferably, the raw material further comprises 2.5-3.3wt% of milk protein raw material;
the milk protein raw material comprises the following components in percentage by mass (1.5-1.8): (1.0-1.5) concentrated milk proteins and concentrated whey proteins. In the present invention, it is preferable that the milk protein content in the concentrated milk protein is 78 to 80wt% and the whey protein content in the concentrated whey protein is 30 to 34wt%.
The invention also finds that the concentrated whey protein is relatively fresh but has poor heat resistance; the milk protein is compounded with concentrated milk protein to form a milk protein raw material, so that the obtained product is fresh and cool in texture under a high protein state, and the phenomenon of mouth pasting or difficult melting in the mouth can be avoided; further controlling the mass ratio of the concentrated milk protein to the concentrated whey protein to be (1.5-1.8): (1.0-1.5), the effect is better.
Preferably, the raw materials further comprise 0.88-1.74wt% of composite colloid;
the composite colloid comprises the following components in percentage by mass (0.08-0.14): (0.3-0.5): (0.2-0.5): (0.2-0.4): (0.1-0.2) carrageenan type K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethylcellulose.
The invention also discovers that the product obtained by adopting the composite colloid has better structural characteristics.
Wherein, the synergistic effect of gelatin and sodium carboxymethyl cellulose can lead the film forming speed of the product to be high, and the butter lubrication feeling is stronger; the synergistic effect of the locust bean, the xanthan gum and the K2 carrageenan can lead the product to reach ideal indexes of elasticity, hardness and adhesiveness at normal temperature, and meanwhile, the product can not have large fluctuation range of texture indexes in the normal temperature storage period, thereby causing the problems of poor taste experience, collapse, stick falling and the like of the product.
Preferably, the raw material further comprises 10-15wt% of low-salt cheddar cheese, 10-13wt% of cream, and 5-8wt% of skim milk powder.
Preferably, the raw materials further comprise 13-15wt% of white granulated sugar and 0.5-0.7wt% of lactic acid.
Preferably, the cream cheese has a fat content of 32-34wt%, a protein content of 6.0-8.3wt% and a moisture content of 50-54wt%;
preferably, the low-salt cheddar cheese has a fat content of 30-32wt%, a protein content of 26-28wt%, a moisture content of 44-46wt%, and a sodium content of 160-240mg/100g;
the cream cheese and the low-salt cheddar cheese can ensure that the fat content of cheese bars is kept at a higher level.
The above schemes can be combined according to common knowledge by a person skilled in the art, and other auxiliary materials (such as flavoring auxiliary materials, edible essence, pigment and the like) can be further optionally added to obtain a preferred embodiment of the present invention.
As a preferable scheme of the invention, the raw materials of the cheese bar comprise the following components in parts by weight:
10-15 parts of cream cheese, 10-15 parts of low-salt cheddar cheese, 10-13 parts of cream, 5-8 parts of skim milk powder, 13-15 parts of white granulated sugar, 1.5-1.8 parts of concentrated milk protein, 1.0-1.5 parts of concentrated whey protein, 0.5-0.8 part of tricalcium phosphate, 0.1-0.2 part of sodium hexametaphosphate, 0.3-0.5 part of dipotassium phosphate, 0.2-0.4 part of tripotassium phosphate, 0.3-0.4 part of sodium citrate, 0.08-0.14 part of carrageenan K2 type, 0.3-0.5 part of gelatin, 0.2-0.5 part of xanthan gum, 0.2-0.4 part of locust bean gum, 0.1-0.2 part of sodium carboxymethyl cellulose and 0.5-0.7 part of lactic acid.
As a preferred embodiment of the invention, the raw materials of the cheese bar comprise the following components in percentage by mass:
10-15wt% of cream cheese, 10-15wt% of low-salt cheddar cheese, 10-13wt% of cream, 5-8wt% of skim milk powder, 13-15wt% of white granulated sugar, 1.5-1.8wt% of concentrated milk protein, 1.0-1.5wt% of concentrated whey protein, 0.5-0.8wt% of tricalcium phosphate, 0.1-0.2wt% of sodium hexametaphosphate, 0.3-0.5wt% of dipotassium phosphate, 0.2-0.4wt% of tripotassium phosphate, 0.3-0.4wt% of sodium citrate, 0.08-0.14wt% of carrageenan K2 type, 0.3-0.5wt% of gelatin, 0.2-0.5wt% of xanthan gum, 0.2-0.4wt% of locust bean gum, 0.1-0.2wt% of carboxymethylcellulose sodium, 0.5-0.7wt% of lactic acid, and the balance of edible essence, pigment (added according to the product characteristics).
The invention also provides a preparation method of the cheese stick, and the raw materials are the same as the above.
Preferably, the preparation method comprises the following steps:
s1, mixing cream cheese, low-salt cheddar cheese, cream and skim milk powder to obtain a semi-finished product I;
s2, mixing the semi-finished product I, white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose to obtain a semi-finished product II;
s3, mixing the semi-finished product II with other raw materials including lactic acid to obtain a semi-finished product III;
s4, homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 800-1000r, and the flow is less than or equal to 1500L/H;
and S5, sequentially sterilizing, uniformly stirring and degassing the homogenized material, and emulsifying the degassed material.
In the prior art, most of filling processes adopted by cheese bars are hot filling, however, the process can cause the problems of too high viscosity of semi-finished product liquid, unsmooth pipe blockage and the like in filling, the texture tolerance degree of the product is reduced, and the product quality is large in the range of variation in the normal temperature and cold storage.
The invention also discovers that by adopting the preparation process, the fat globule particles of the product can be ensured to be smaller and further uniformly distributed in the reticular structure of the colloid gel, and the problem of oil precipitation of the product caused by aggregation and precipitation can not be formed within the shelf life.
Preferably, in step S1, the mixing specifically includes: chopping cream at a rotational speed of 280-500r for 30+ -5 s, adding cream cheese, low-salt cheddar cheese and part of water, and chopping at a rotational speed of 1000-1200r for 30+ -5 s; adding skimmed milk powder, and chopping at 1200-1500r for 30+ -5 s.
In the step S1, cream and cream cheese and low-salt cheddar cheese are alternately added until the feeding is completed.
Preferably, in step S2, the mixing is carried out at a shear rate of 1600-1800r for 150-250S.
Preferably, in step S3, the mixing is carried out at a shear rate of 1500-1700r at 80-90℃for 60-80S.
Preferably, in the step S5, the sterilization temperature is 133-136 ℃ and the sterilization time is 5+/-1S.
Preferably, in the step S5, the stirring is performed at a rotation speed of 150-200 r.
Preferably, in step S5, the degassing is carried out at a pressure of-700 to-800 mbar.
Preferably, in the step S5, the temperature of the emulsification is 75-80 ℃ and the time is 10-15min.
Preferably, the preparation method further comprises:
s6, filling the emulsified material; in the filling process, controlling the temperature of the materials to be between 70 and 75 ℃;
s7, cooling the filling product to 20-25 ℃.
As a preferred embodiment of the present invention, the preparation method comprises the steps of:
(1) Chopping cream at a rotational speed of 280-500r for 30+ -5 s, adding cream cheese, low-salt cheddar cheese and part of water, and chopping at a rotational speed of 1000-1200r for 30+ -5 s; adding skimmed milk powder, and chopping for 30+ -5 s at 1200-1500r to obtain semi-finished product I;
(2) Mixing the semi-finished product I, white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2 type, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose for 150-250s at a shearing speed of 1600-1800r to obtain a semi-finished product II;
(3) Mixing the semi-finished product II and other raw materials including lactic acid at 80-90 ℃ and a shearing speed of 1500-1700r for 60-80s to obtain a semi-finished product III;
(4) Homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 800-1000r, and the flow is less than or equal to 1500L/H;
(5) Sterilizing the homogenized material at 133-136 ℃ for 5+/-1 s, and uniformly stirring the material at the rotating speed of 150-200 r; the evenly stirred materials are degassed at-700 to-800 mbar (the temperature of the materials after degassing is 75-85 ℃);
(6) Emulsifying the degassed material at 75-80deg.C for 10-15min;
(7) Filling the emulsified material; in the filling process, controlling the temperature of the materials to be between 70 and 75 ℃;
(8) Cooling the filled product to 20-25 ℃.
Based on the scheme, the beneficial effects of the invention are as follows:
according to the cheese bar provided by the invention, through the adjustment of a raw material formula and a preparation process, the sodium content of the obtained product is less than or equal to 220mg/100g, the protein content is more than or equal to 8.5g/100g, the product is fresh and cool, the quality of the product is stable at normal temperature, the problems of collapse, cracking, bar falling and the like can not occur in the shelf life, and the product can be stored for 6 months at normal temperature (less than or equal to 30 ℃).
In addition, considering that consumers have the habit of putting the cheese bar products in a refrigerator for refrigeration and preservation after buying the cheese bar products, the texture of the cheese bar disclosed by the invention is high in tolerance degree, small in change range of texture indexes such as hardness, elasticity and viscosity at 4-30 ℃, free from the problems of refrigeration hardening, normal-temperature softening and the like, and free from the quality problems of water and oil separation and the like in the preservation period.
In addition, the cheese bar product has quick film forming property, and the phenomena of dehydration, hardening and the like can appear on the surface after 6 hours under the condition that the package is opened and not sealed in time, so that the defects of internal mildew and the like can be avoided when the cheese bar product is placed for a long time.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
In order to be more advantageous for the comparison effect, the cream cheese mentioned in the following examples is a same batch of cream cheese having a fat content of 32-34wt%, a protein content of 6.0-8.3wt% and a moisture content of 50-54wt%; the low-salt cheddar cheese is low-salt cheddar cheese of the same batch, the fat content of the low-salt cheddar cheese is 30-32wt%, the protein content of the low-salt cheddar cheese is 26-28wt%, the moisture content of the low-salt cheddar cheese is 44-46wt%, and the sodium content of the low-salt cheddar cheese is 160-240mg/100g.
The milk protein content in the concentrated milk protein used in the examples below was 80wt% and the whey protein content in the concentrated whey protein was 34wt%.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
The embodiment provides a cheese bar, which comprises the following raw materials:
15wt% of cream cheese, 10wt% of low-salt cheddar cheese, 10wt% of cream, 5wt% of skim milk powder, 13wt% of white granulated sugar, 1.5wt% of concentrated milk protein, 1.0wt% of concentrated whey protein, 0.6wt% of tricalcium phosphate, 0.1wt% of sodium hexametaphosphate, 0.3wt% of dipotassium hydrogen phosphate, 0.2wt% of tripotassium phosphate, 0.3wt% of sodium citrate, 0.08wt% of carrageenan K2 type, 0.3wt% of gelatin, 0.2wt% of xanthan gum, 0.2wt% of locust bean gum, 0.1wt% of sodium carboxymethyl cellulose, 0.55wt% of lactic acid and the balance of water.
The preparation method comprises the following steps:
(1) Putting cream into a chopping pot, chopping for 30s at the rotation speed of 280r, adding cream cheese, low-salt cheddar cheese and part of water (accounting for 30 percent of the total added water), and chopping for 30s at the rotation speed of 1000 r; adding skimmed milk powder, and chopping for 30s at 1200r to obtain semi-finished product I;
(2) Putting the semi-finished product I into a melting pot, adding white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose, and mixing for 150 seconds at a shearing speed of 1700r to obtain a semi-finished product II;
(3) Mixing the semi-finished product II and other raw materials including lactic acid at 85 ℃ and a shearing speed of 1600r for 60s to obtain a semi-finished product III;
(4) Homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 1000r, and the flow is 1400L/H;
(5) Sterilizing the homogenized material by adopting steam direct injection sterilization at 133 ℃ for 5s, and uniformly stirring the material at the rotating speed of 200 r; the stirred material was fed into a flash tank and degassed at-730 mbar (the temperature of the degassed material was 83 ℃);
(6) Feeding the degassed material into an emulsifying tank, and emulsifying at 80deg.C for 15min;
(7) Filling the emulsified material; controlling the temperature of the materials to be 73 ℃ in the filling process;
(8) And (5) conveying the filling product to an air cooling room, and cooling to 23 ℃ after 5-8 min.
Example 2
The embodiment provides a cheese bar, which comprises the following raw materials:
12wt% of cream cheese, 15wt% of low-salt cheddar cheese, 11wt% of cream, 8wt% of skim milk powder, 15wt% of white granulated sugar, 1.7wt% of concentrated milk protein, 1.25wt% of concentrated whey protein, 0.5wt% of tricalcium phosphate, 0.15wt% of sodium hexametaphosphate, 0.4wt% of dipotassium hydrogen phosphate, 0.4wt% of tripotassium phosphate, 0.35wt% of sodium citrate, 0.09wt% of carrageenan K2 type, 0.45wt% of gelatin, 0.4wt% of xanthan gum, 0.4wt% of locust bean gum, 0.13wt% of sodium carboxymethyl cellulose, 0.6wt% of lactic acid and the balance of water.
The preparation method comprises the following steps:
(1) Putting cream into a chopping pot, chopping for 30s at the rotation speed of 480r, adding cream cheese, low-salt cheddar cheese and partial water (accounting for 30 percent of the total added water), and chopping for 30s at the rotation speed of 1200 r; adding skimmed milk powder, and chopping for 30s at 1400r to obtain semi-finished product I;
(2) Putting the semi-finished product I into a melting pot, adding white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose, and mixing for 190s at a shearing speed of 1600r to obtain a semi-finished product II;
(3) Mixing the semi-finished product II and other raw materials including lactic acid at 85 ℃ and a shear rate of 1650r for 65s to obtain a semi-finished product III;
(4) Homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 900r, and the flow is 1450L/H;
(5) Sterilizing the homogenized material by adopting steam direct injection sterilization for 5s at 134 ℃, and uniformly stirring the material at a rotating speed of 180 r; the stirred material was fed into a flash tank and degassed at-780 mbar (the temperature of the degassed material was 83 ℃);
(6) Feeding the degassed material into an emulsifying tank, and emulsifying at 75deg.C for 10min;
(7) Filling the emulsified material; controlling the temperature of the materials to be 73 ℃ in the filling process;
(8) And (5) conveying the filling product to an air cooling room, and cooling to 25 ℃ after 5-8 min.
Example 3
The embodiment provides a cheese bar, which comprises the following raw materials:
10% of cream cheese, 13% of low-salt cheddar cheese, 13% of cream, 5.5% of skim milk powder, 13.5% of white granulated sugar, 1.75% of concentrated milk protein, 1.15% of concentrated whey protein, 0.8% of tricalcium phosphate, 0.16% of sodium hexametaphosphate, 0.35% of dipotassium hydrogen phosphate, 0.35% of tripotassium phosphate, 0.4% of sodium citrate, 0.10% of carrageenan K2, 0.5% of gelatin, 0.26% of xanthan gum, 0.25% of locust bean gum, 0.15% of sodium carboxymethyl cellulose, 0.65% of lactic acid and the balance of water.
The preparation method comprises the following steps:
(1) Putting cream into a chopping pot, chopping for 30s at a rotating speed of 500r, adding cream cheese, low-salt cheddar cheese and partial water (accounting for 30 percent of the total added water), and chopping for 30s at a rotating speed of 1000 r; adding skimmed milk powder, and chopping for 30s at 1500r to obtain semi-finished product I;
(2) Putting the semi-finished product I into a melting pot, adding white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose, and mixing for 250s at a shearing speed of 1750r to obtain a semi-finished product II;
(3) Mixing the semi-finished product II and other raw materials including lactic acid at a shearing speed of 1680r at 85 ℃ for 70 seconds to obtain a semi-finished product III;
(4) Homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 950r, and the flow is 1490L/H;
(5) Sterilizing the homogenized material by adopting steam direct injection sterilization at 135 ℃ for 5s, and uniformly stirring the material at a rotating speed of 150 r; the stirred material was fed into a flash tank and degassed at-800 mbar (the temperature of the degassed material was 80 ℃);
(6) Feeding the degassed material into an emulsifying tank, and emulsifying at 78 ℃ for 13min;
(7) Filling the emulsified material; controlling the temperature of the materials to be 73 ℃ in the filling process;
(8) And (5) conveying the filling product to an air cooling room, and cooling to 23 ℃ after 5-8 min.
Example 4
The embodiment provides a cheese bar, which comprises the following raw materials:
15wt% of cream cheese, 12wt% of low-salt cheddar cheese, 12wt% of cream, 6wt% of skim milk powder, 14wt% of white granulated sugar, 1.8wt% of concentrated milk protein, 1.05wt% of concentrated whey protein, 0.7wt% of tricalcium phosphate, 0.2wt% of sodium hexametaphosphate, 0.45wt% of dipotassium hydrogen phosphate, 0.25wt% of tripotassium phosphate, 0.4wt% of sodium citrate, 0.13wt% of carrageenan K2 type, 0.4wt% of gelatin, 0.35wt% of xanthan gum, 0.35wt% of locust bean gum, 0.2wt% of sodium carboxymethyl cellulose, 0.7wt% of lactic acid and the balance of water.
The preparation method comprises the following steps:
(1) Putting cream into a chopping pot, chopping for 30s at the rotating speed of 450r, adding cream cheese, low-salt cheddar cheese and partial water (accounting for 30 percent of the total added water), and chopping for 30s at the rotating speed of 1100 r; adding skimmed milk powder, and chopping for 30s at 1350r to obtain semi-finished product I;
(2) Putting the semi-finished product I into a melting pot, adding white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose, and mixing for 210s at a shearing speed of 1800r to obtain a semi-finished product II;
(3) Mixing the semi-finished product II and other raw materials including lactic acid at 85 ℃ and a shearing speed of 1700r for 75 seconds to obtain a semi-finished product III;
(4) Homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 1000r, and the flow is 1480L/H;
(5) Sterilizing the homogenized material by adopting steam direct injection sterilization at 136 ℃ for 5s, and uniformly stirring the material at the rotating speed of 170 r; the stirred material was fed into a flash tank and degassed at-760 mbar (the temperature of the degassed material was 85 ℃);
(6) Feeding the degassed material into an emulsifying tank, and emulsifying at 75deg.C for 15min;
(7) Filling the emulsified material; controlling the temperature of the material to be between 74 ℃ in the filling process;
(8) And (5) conveying the filling product to an air cooling room, and cooling to 24 ℃ after 5-8 min.
Example 5
The embodiment provides a cheese bar, which comprises the following raw materials:
12% of cream cheese, 15% of low-salt cheddar cheese, 11% of cream, 6.5% of skim milk powder, 14.5% of white granulated sugar, 1.65% of concentrated milk protein, 1.1% of concentrated whey protein, 0.6% of tricalcium phosphate, 0.16% of sodium hexametaphosphate, 0.5% of dipotassium hydrogen phosphate, 0.4% of tripotassium phosphate, 0.35% of sodium citrate, 0.14% of carrageenan K2, 0.3% of gelatin, 0.39% of xanthan gum, 0.4% of locust bean gum, 0.18% of sodium carboxymethyl cellulose, 0.55% of lactic acid and the balance of water.
The preparation method comprises the following steps:
(1) Putting cream into a chopping pot, chopping for 30s at a rotation speed of 370r, adding cream cheese, low-salt cheddar cheese and part of water (accounting for 30 percent of the total added water), and chopping for 30s at a rotation speed of 1150 r; adding skimmed milk powder, and chopping for 30s at 1450r to obtain semi-finished product I;
(2) Putting the semi-finished product I into a melting pot, adding white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose, and mixing for 200 seconds at a shearing speed of 1690r to obtain a semi-finished product II;
(3) Mixing the semi-finished product II and other raw materials including lactic acid at 85 ℃ and a shearing speed of 1550r for 80 seconds to obtain a semi-finished product III;
(4) Homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 850r, and the flow rate is 1420L/H;
(5) Sterilizing the homogenized material by adopting steam direct injection sterilization at 134 ℃ for 5s, and uniformly stirring the material at the rotating speed of 200 r; the stirred material was fed into a flash tank and degassed at-800 mbar (the temperature of the degassed material was 79 ℃);
(6) Feeding the degassed material into an emulsifying tank, and emulsifying at 77 ℃ for 15min;
(7) Filling the emulsified material; controlling the temperature of the material to be between 74 ℃ in the filling process;
(8) And (5) conveying the filling product to an air cooling room, and cooling to 23 ℃ after 5-8 min.
Comparative example 1
This comparative example provides a cheese bar differing from example 1 only in that in the raw material, the sodium hexametaphosphate content was 0.3wt%, the dipotassium hydrogen phosphate content was 0.6wt%, the tripotassium phosphate content was 0.4wt%, and the sodium citrate content was 0.6wt%.
The viscosity of the emulsified product is increased to 3.27mJ, the hardness is reduced to 630g, the product fineness is reduced, and the emulsified product is easy to feel astringent in normal temperature storage.
Comparative example 2
This comparative example provides a cheese bar differing from example 1 only in that the gelatin content in the raw material was 0.7wt% and the sodium carboxymethyl cellulose content was 0.4wt%.
The elasticity index of the obtained product is reduced to 3.12mm, the film forming speed is reduced, the film forming speed is unchanged after the package is opened for 12 hours, and the problem of mildew is easily caused.
Comparative example 3
This comparative example provides a cheese bar differing from example 1 only in that in the raw material, the K2 type content of carrageenan is 1.8wt%, the xanthan gum content is 0.3wt% and the locust bean gum content is 0.3wt%.
The hardness of the obtained product is increased to 1230g, the cohesiveness is reduced to 432g, the elasticity index is reduced to 2.98mm, and the quality problems of non-Q and elastic mouthfeel, oil separation, rod falling and the like are easy to occur within the quality guarantee period.
Comparative example 4
This comparative example provides a cheese bar differing from example 1 only in that in the raw material, the K2 type content of carrageenan is 0.8wt%, the xanthan gum content is 0.5wt% and the locust bean gum content is 0.3wt%.
The hardness of the obtained product is increased to 1312g, the cohesiveness is increased to 783g, the elasticity index is reduced to 2.73mm, the phenomenon of rod falling easily occurs in the shelf life, the fluctuation range of the texture index is easy to occur under the storage condition of 4-30 ℃, and the experience of the product is poor.
Comparative example 5
This comparative example provides a cheese bar differing from example 1 only in that in the raw material, the K2 type content of carrageenan is 1.2wt%, the xanthan gum content is 0.4wt% and the locust bean gum content is 0.4wt%.
The hardness of the obtained product is reduced to 578g, the cohesiveness is increased to 732g, the elasticity index is increased to 5.32mm, the phenomenon of rod falling easily occurs in the quality guarantee period, the forehead of the product is easy to bend, and the whole sensory texture collapses.
Comparative example 6
This comparative example provides a cheese bar which differs from example 1 only in that in the starting material sodium hexametaphosphate was replaced with sodium tripolyphosphate, dipotassium hydrogen phosphate with disodium dihydrogen pyrophosphate, and tripotassium phosphate with trisodium phosphate.
The hardness of the obtained product is reduced to 652g, the cohesiveness is increased to 805g, the elasticity index is increased to 5.43mm, the product is easy to have the taste Sha Shuo and oil precipitation phenomenon and easy to have the stick falling phenomenon within the quality guarantee period.
Comparative example 7
This comparative example provides a cheese bar which differs from example 1 only in that in the starting material, carrageenan type K2 was replaced with Iota carrageenan, gelatin was replaced with gellan gum, and xanthan gum was replaced with guar gum.
The hardness of the obtained product is increased to 1264g, the elasticity index is increased to 5.48mm, the chewing property of the taste of the product is poor, the product is not easy to melt in the mouth, and the water separation phenomenon is easy to occur in the quality guarantee period.
Comparative example 8
This comparative example provides a cheese bar which differs from example 1 only in that in the preparation method, step (1) is as follows:
putting cream into a chopping pot, chopping for 30s at a rotation speed of 370r, adding cream cheese, low-salt cheddar cheese and part of water (accounting for 30 percent of the total added water), and chopping for 3s at a rotation speed of 1150 r; adding skimmed milk powder to obtain semi-finished product I.
The oil precipitation phenomenon can occur in the normal temperature storage process of the obtained product, and the fat globules are large in size and easy to gather and precipitate.
Comparative example 9
This comparative example provides a cheese bar differing from example 1 only in that in the preparation method, in step (4), the screw pump was homogenized at a feed rate of 500r.
The obtained product has uneven local fat globule particles, and oil precipitation during shelf life.
Test examples
1. The texture and the sense of the cheese bars in examples and comparative examples were evaluated, wherein the texture evaluation criteria are shown in table 1, the sense evaluation criteria are shown in table 2, and the evaluation results are shown in table 3;
TABLE 1
TABLE 2
TABLE 3 Table 3
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2. Through multiple tests by referring to the mode of the embodiment, the hardness of the normal-temperature cheese bar is 830-1010g, the elasticity is 4.34-5.21mm, the cohesiveness is 523-612g, the viscosity is 1.32-2.85mJ, the sodium content of the product is less than or equal to 220mg/100g, the protein content is more than or equal to 8.5g/100g, the product is fresh and cool, the Q bomb is stable in storage quality at normal temperature, the problems of collapse, cracking, bar falling and the like do not occur in the shelf life, and the product can be stored for 6 months at the temperature of less than or equal to 30 ℃; in addition, the quality of the cheese bar product is strong in tolerance degree considering that the cheese bar product is placed in a refrigerator after being purchased by a consumer, the variation range of the hardness, elasticity, viscosity and the like of the texture index is small within 4-30 ℃, the problems of refrigeration hardening, normal temperature softening and the like can not occur, the quality problems of water separation, oil separation and the like are avoided within the storage period, and the cheese bar product is suitable for various experiences and storages of consumers; in addition, the cheese bar product has quick film forming property, the surface of the cheese bar product can be dehydrated and hardened after being opened for 6 hours, and the defects of mildew and the like in the cheese bar product are avoided after the cheese bar product is placed for a long time.
3. Shelf life experiment: the cheese bars of example 1 were stored at a temperature of not more than 30℃and subjected to texture and sensory evaluation after 1 month, 2 months, 3 months, 4 months, 5 months and 6 months, respectively, with the evaluation criteria shown in Table 1 and Table 2, and the evaluation results shown in Table 4.
TABLE 4 Table 4
It can be seen that the cheese bars of example 1 are better in texture and sensory evaluation over a shelf life of 6 months, and can meet consumer demand. In addition, the invention also refers to the method for carrying out shelf life test on cheese bars in other examples and comparative examples; wherein, the cheese bars of examples 2-5 have more stable food quality within 6 months, while the cheese bar of comparative example 1 shows oil and water separation phenomena after being placed for 3 months, and is easy to drop after being opened; the cheese bars of comparative example 2 were spread in texture after 2 months of standing, had poor taste, and had oil, water and bar dropping phenomena; after the cheese bar of comparative example 3 is placed for 4 months, the hardness of the cheese bar is changed, the viscosity is increased, and the phenomenon of mouth sticking occurs; after the cheese bar of comparative example 4 is placed for 3 months, the elasticity and smoothness are reduced, the bar is easy to fall off, the fineness of the product is reduced, and the phenomena of oil precipitation, water precipitation and bar falling occur; after the cheese bar of comparative example 5 was left for 3 months, the viscosity of the product increased, the meltability in the mouth became poor, and the remaining portions were all dropped after biting a small portion; after the cheese bar of comparative example 6 was left for 3 months, the texture of the product became loose, the elasticity was lowered, the mouthfeel was burnt with sand particles, and a water separation phenomenon occurred; after the cheese bars of comparative example 7 are placed for 3 months, the viscosity is changed, the bars are easy to drop, the fineness is reduced, and the phenomena of oil precipitation and water precipitation occur; after the cheese bar of comparative example 8 is placed for 3 months, the adhesiveness of the product is reduced, the texture is obviously changed, the tissue of the product is scattered, and the phenomenon of mouth pasting occurs; after the cheese bar of comparative example 9 was left for 3 months, the oil separation phenomenon occurred, the smoothness of the cheese bar was lowered, the elasticity was lowered, and the taste was sticky.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A cheese bar, characterized in that the raw material comprises 10-15wt% of cream cheese;
the raw materials also comprise composite phosphate;
the mass ratio of the composite phosphate to the cream cheese is (1.4-2.3): (10-15);
the composite phosphate comprises the following components in percentage by mass (0.5-0.8): (0.1-0.2): (0.3-0.5): (0.2-0.4): (0.3-0.4) tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate and sodium citrate.
2. The cheese bar of claim 1, wherein the raw materials further include 2.5-3.3wt% milk protein raw materials;
the milk protein raw material comprises the following components in percentage by mass (1.5-1.8): (1.0-1.5) concentrated milk proteins and concentrated whey proteins.
3. The cheese bar of claim 1 or 2, wherein the starting material further comprises 0.88-1.74wt% of a complex gel;
the composite colloid comprises the following components in percentage by mass (0.08-0.14): (0.3-0.5): (0.2-0.5): (0.2-0.4): (0.1-0.2) carrageenan type K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethylcellulose.
4. A cheese stick according to any of claims 1-3, characterized in that the raw material further comprises 10-15wt% of low salt cheddar cheese, 10-13wt% of cream, and 5-8wt% of skim milk powder;
and/or the raw materials further comprise 13-15wt% of white granulated sugar and 0.5-0.7wt% of lactic acid.
5. The cheese stick according to any of claims 1-4, characterized in that the cream cheese has a fat content of 32-34wt%, a protein content of 6.0-8.3wt%, a moisture content of 50-54wt%;
and/or the low salt cheddar cheese has a fat content of 30-32wt%, a protein content of 26-28wt%, a moisture content of 44-46wt%, and a sodium content of 160-240mg/100g.
6. A method for preparing cheese sticks, characterized in that the raw materials are as defined in any one of claims 1-5.
7. The method of manufacturing according to claim 6, characterized in that the method of manufacturing comprises:
s1, mixing cream cheese, low-salt cheddar cheese, cream and skim milk powder to obtain a semi-finished product I;
s2, mixing the semi-finished product I, white granulated sugar, concentrated milk protein, concentrated whey protein, tricalcium phosphate, sodium hexametaphosphate, dipotassium hydrogen phosphate, tripotassium phosphate, sodium citrate, carrageenan K2, gelatin, xanthan gum, locust bean gum and sodium carboxymethyl cellulose to obtain a semi-finished product II;
s3, mixing the semi-finished product II with other raw materials including lactic acid to obtain a semi-finished product III;
s4, homogenizing the semi-finished product III by a screw pump; wherein the homogenizing feeding speed of the screw pump is 800-1000r, and the flow is less than or equal to 1500L/H;
and S5, sequentially sterilizing, uniformly stirring and degassing the homogenized material, and emulsifying the degassed material.
8. The preparation method according to claim 7, wherein in step S1, the mixing is specifically: chopping cream at a rotational speed of 280-500r for 30+ -5 s, adding cream cheese, low-salt cheddar cheese and part of water, and chopping at a rotational speed of 1000-1200r for 30+ -5 s; adding skimmed milk powder, and chopping for 30+ -5 s at 1200-1500 r;
and/or, in step S2, the mixing is carried out at a shear rate of 1600-1800r for 150-250S;
and/or, in the step S3, the mixing is carried out at a shearing speed of 1500-1700r at 80-90 ℃ for 60-80S.
9. The method according to claim 7 or 8, wherein,
s5, in the step of:
the sterilization temperature is 133-136 ℃ and the sterilization time is 5+/-1 s; and/or the number of the groups of groups,
the stirring is carried out uniformly at the rotating speed of 150-200 r; and/or the number of the groups of groups,
the degassing pressure is-700 to-800 mbar; and/or the number of the groups of groups,
the emulsifying temperature is 75-80deg.C, and the emulsifying time is 10-15min.
10. The method of any one of claims 7-9, wherein the method further comprises:
s6, filling the emulsified material; in the filling process, controlling the temperature of the materials to be between 70 and 75 ℃;
s7, cooling the filling product to 20-25 ℃.
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