CN117461696A - Processed cheese and preparation method thereof - Google Patents
Processed cheese and preparation method thereof Download PDFInfo
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- CN117461696A CN117461696A CN202311560715.8A CN202311560715A CN117461696A CN 117461696 A CN117461696 A CN 117461696A CN 202311560715 A CN202311560715 A CN 202311560715A CN 117461696 A CN117461696 A CN 117461696A
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- 235000014059 processed cheese Nutrition 0.000 title claims abstract description 122
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 241000209094 Oryza Species 0.000 claims abstract description 60
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 60
- 235000009566 rice Nutrition 0.000 claims abstract description 60
- 235000013351 cheese Nutrition 0.000 claims abstract description 56
- 238000003756 stirring Methods 0.000 claims abstract description 54
- 150000003839 salts Chemical class 0.000 claims abstract description 36
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 35
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims description 28
- 238000012545 processing Methods 0.000 claims description 22
- 239000001488 sodium phosphate Substances 0.000 claims description 20
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 17
- 159000000007 calcium salts Chemical class 0.000 claims description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000006071 cream Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- 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 10
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 10
- 235000011008 sodium phosphates Nutrition 0.000 claims description 10
- 235000019801 trisodium phosphate Nutrition 0.000 claims description 10
- 229910000406 trisodium phosphate Inorganic materials 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 9
- 239000001527 calcium lactate Substances 0.000 claims description 9
- 229960002401 calcium lactate Drugs 0.000 claims description 9
- 235000011086 calcium lactate Nutrition 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 229920001592 potato starch Polymers 0.000 claims description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 239000001506 calcium phosphate Substances 0.000 claims description 3
- 229930182470 glycoside Natural products 0.000 claims description 3
- 150000002338 glycosides Chemical class 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 3
- 235000011009 potassium phosphates Nutrition 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 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 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 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 description 3
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 3
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 3
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 3
- 235000004976 Solanum vernei Nutrition 0.000 claims description 2
- 241000352057 Solanum vernei Species 0.000 claims description 2
- 235000021579 juice concentrates Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 15
- 239000000047 product Substances 0.000 description 27
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 14
- 206010001497 Agitation Diseases 0.000 description 8
- 238000013019 agitation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 206010016807 Fluid retention Diseases 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229930189775 mogroside Natural products 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000021092 sugar substitutes Nutrition 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000009815 Momordica Nutrition 0.000 description 1
- 241000218984 Momordica Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 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
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 provides a processed cheese and a preparation method thereof. The processed cheese is prepared by a method comprising the following steps: 1) Chopping and stirring a mixed system comprising cheese, purple rice products and emulsifying salt to obtain a first mixture; 2) Stirring the first mixture to obtain the processed cheese. The purple rice product is at least one of purple rice, purple rice paste, purple rice flour, and purple rice paste. The processed cheese has the characteristic of being rich in dietary fiber.
Description
Technical Field
The invention relates to a processed cheese, in particular to a processed cheese and a preparation method thereof, and belongs to the field of processed cheeses.
Background
Cheese, especially processed cheese, has been accepted by more people as a partner of bread, and the flavor and the taste of the cheese are approaching to the Chinese taste, so that the cheese has a more optimistic application prospect. At present, the processed cheese is rich in fat and protein, but has the defect of low dietary fiber content.
The purple rice has the effects of strengthening spleen and stomach, nourishing blood and replenishing blood, belongs to coarse food grain food, has low sugar content and glycemic index, and is suitable for most people to eat; meanwhile, the purple rice is rich in dietary fibers, has the effect of relaxing bowel, and brings good news to a plurality of constipation patients, so that the purple rice as a raw material for making products has an increasing market share.
Therefore, developing a processed cheese rich in dietary fibers that can be used in a snack scenario is a current research direction.
Disclosure of Invention
The invention provides a processed cheese which has the characteristic of being rich in dietary fibers.
The invention also provides a preparation method of the processed cheese, and the processed cheese can be prepared by the method. The preparation method has the characteristic of simple operation.
The invention provides a processed cheese, which is prepared by a method comprising the following steps:
1) Chopping and mixing a mixed system comprising natural cheese, purple rice products and emulsifying salt to obtain a first mixture;
2) Stirring the first mixture to obtain the processed cheese;
the purple rice product is at least one of purple rice, purple rice paste, purple rice flour and purple rice pulp.
The processed cheese comprises, by mass, 50-70wt%, 15-30wt% and 0.1-2wt% of the natural cheese, the purple rice product and the emulsified salt in the raw materials.
The processed cheese as described above, wherein the mixed system further comprises at least one of momordica grosvenori condensed juice and mogroside.
A processed cheese as described above, wherein the mixing system further comprises starch.
A processed cheese as described above, wherein the mixing system further comprises cereal flour.
A processed cheese as described above, wherein the mixing system further comprises a calcium salt.
A processed cheese as described above, wherein the processed cheese is made using raw materials comprising:
50-70wt% of natural cheese, 15-30wt% of purple rice paste, 0.1-20wt% of fructus momordicae concentrated juice, 0.1-2wt% of emulsifying salt, 0-5wt% of cereal powder, 0-5wt% of starch and 0.8-2wt% of calcium salt.
The processed cheese as described above, wherein the natural cheese is at least one of cream cheese, cheddar cheese, quark cheese, and/or the emulsifying salt is at least one of sodium hexametaphosphate, sodium tripolyphosphate, trisodium phosphate, sodium citrate, potassium citrate, sodium phosphate, potassium phosphate, and/or the starch is at least one of corn starch, potato starch, modified starch, and/or the cereal flour is at least one of purple potato flour, sweet potato flour, pearl barley flour, oat flour, and/or the calcium salt is at least one of tricalcium phosphate, calcium lactate.
The invention also provides a preparation method of the processed cheese, any one of the processed cheeses can be prepared by using the method, and the preparation method comprises the following steps:
1) Chopping and mixing a mixed system comprising natural cheese, purple rice products and emulsifying salt to obtain a first mixture;
2) Stirring the first mixture to obtain the processed cheese.
The preparation method comprises the steps of heating stirring treatment, cooling stirring treatment and speed-reducing stirring treatment which are sequentially carried out;
the processing rotating speed of the chopping processing is 800-2600rpm, and the processing time is 1-3.5min;
and/or the treatment rotating speed of the heating and stirring treatment is 800-2600rpm, and the treatment temperature is 85-100 ℃;
and/or the treatment rotating speed of the cooling stirring treatment is 800-2600rpm, and the treatment time is 0.5-2.5min;
and/or the treatment rotating speed of the speed-reducing stirring treatment is 100-800rpm, and the treatment time is 0.5-2.5min;
and/or the viscosity of the mixed system is 8000-10000cP, and the speed-reducing stirring treatment is finished.
The processed cheese provided by the invention takes natural cheese as a main raw material, and the purple rice product rich in dietary fibers is added on the basis of the natural cheese, so that the processed cheese has the characteristic of higher dietary fiber content.
Detailed Description
The present invention will be described in further detail below for the purpose of better understanding of the aspects of the present invention by those skilled in the art. The following detailed description is merely illustrative of the principles and features of the present invention, and examples are set forth for the purpose of illustration only and are not intended to limit the scope of the invention. All other embodiments, which can be made by those skilled in the art based on the examples of the invention without making any inventive effort, are intended to be within the scope of the invention.
The first aspect of the present invention provides a processed cheese prepared by a method comprising: chopping and mixing a mixed system comprising natural cheese, purple rice products and emulsifying salt to obtain a first mixture; 2) Stirring the first mixture to obtain the processed cheese. Wherein the purple rice product is at least one of purple rice, purple rice paste, purple rice flour, and purple rice paste.
Natural cheese is a raw cheese commonly used in the art. The invention does not limit the selection of natural cheese, and can meet the requirement of preparing processed cheese. For example, in one embodiment, the natural cheese is selected from at least one of cream cheese, cheddar cheese, quark cheese.
The purple rice product is edible substance prepared from purple rice or purple rice as main raw material. In one embodiment, the purple rice product is selected from at least one of purple rice, purple rice paste, purple rice flour, and purple rice paste.
Emulsifying salts are additives required for preparing processed cheese using natural cheese. On one hand, the emulsifying salt can help better dissolve protein in the natural cheese, so that the prepared processed cheese has finer and more uniform texture and taste; on the other hand, the emulsion stability of the fat particles in the natural cheese can be improved, so that the fat particles can be more easily dispersed in cheese matrix, and the phenomenon of fat separation of the prepared processed cheese is avoided; in addition, the emulsifying salt can also enhance the water retention of the processed cheese, which maintains its wettability during storage and consumption.
The present invention is not particularly limited in the selection of the emulsifying salt, and the emulsifying salt may be selected from emulsifying salts commonly used in the art. For example, in one embodiment, the emulsifying salt is selected from at least one of sodium hexametaphosphate, sodium tripolyphosphate, trisodium phosphate, sodium citrate, potassium citrate, sodium phosphate, potassium phosphate.
The chopping process is accomplished using a chopper. The chopping process may sufficiently break up the bulk raw materials, particularly natural cheese, used to prepare the processed cheese, and initially mix the broken materials to provide a first mixture. The invention does not limit the processing speed and the processing time of the chopping processing, and in one embodiment, the processing speed is 800-2600rpm, and the chopping processing is carried out until the mixed system shows fine particles without naked eyes.
The stirring process was completed using a melting pot. In the preparation process, the stirring treatment can fully mix the components in the first mixture, and can combine the protein and the emulsifying salt contained in the natural cheese in the first mixture to realize full emulsification, so that the prepared processed cheese has the characteristics of good stability and water retention and is not easy to fall off bars. The treatment speed and treatment time of the stirring treatment are not particularly limited, and in one embodiment, the treatment speed is 800-2600rpm and the treatment time is 2-15min.
In a specific embodiment, the mass percentage of the natural cheese, the purple rice product and the emulsifying salt in the raw materials is respectively 50-70wt%, 15-30wt% and 0.1-2wt%. Firstly, compared with the technical scheme that the natural cheese in the existing field of processed cheese is generally less than 50% of the raw material in percentage by mass, the processed cheese provided by the invention has the advantages that the mass percentage of the cheese in the raw material is increased to 50-70% by weight, so that the prepared processed cheese contains more fat and protein from the natural cheese, and the nutritive value of the processed cheese is improved; secondly, the purple rice product with the mass ratio of 15-30% by weight in the raw materials provides a large amount of dietary fiber for the processed cheese on the premise of not affecting the taste of the processed cheese product, so that the processed cheese has the advantage of higher dietary fiber content; finally, the addition of the above mass percent of the emulsifying salt can enable the processed cheese to have more uniform texture and taste and higher stability.
Further, in one embodiment, the mixing system further comprises at least one of a grosvenor momordica juice concentrate, a mogroside.
At present, the concept is the development focus of the food industry. Therefore, sugar substitutes represented by glycosides and sugar alcohol sweet substances are widely used in the food industry. However, sugar substitutes not only have a different mouthfeel than conventional sucrose sweeteners, but also their safety has been controversial in recent years, and thus it is necessary to find natural ingredients having sweetness as sweetness additives in foods.
The inventor finds that the momordica grosvenori concentrated juice and the mogroside prepared by taking the momordica grosvenori as raw materials have the advantage of relatively high safety while having the sweet feel similar to that of the traditional sucrose sweetener, and have relatively wide application prospect as an emerging natural ingredient sugar substitute product. Therefore, the sweet additive of the processed cheese, which is at least one of the momordica grosvenori condensed juice and the momordica grosvenori sweet glycoside, can ensure the safety and simultaneously ensure the processed cheese to have better taste, thereby meeting the demands of consumers on processed cheese products.
In a specific embodiment, the mixing system further comprises starch. The use of the starch can improve the texture of the processed cheese, so that the processed cheese has smoother and finer mouthfeel. The invention does not limit the types of starch, and can select starch of the types commonly used in the field to meet the requirements of preparing the processed cheese. In one embodiment, the starch is selected from at least one of corn starch, potato starch, modified starch.
Further, in a specific embodiment, the mixing system further comprises cereal flour. The cereal flour is a product obtained by grinding cereal after drying. The cereal powder contains high dietary fiber, so that the cereal powder is added into the mixed system to make the prepared processed cheese have high dietary fiber content and unique flavor and taste. The invention does not limit the types of cereal flour, and cereal flour of the types commonly used in the field can be selected to meet the requirements of preparing processed cheese. In one embodiment, the cereal flour is selected from at least one of purple sweet potato flour, pearl barley flour, oat flour.
Further, in one embodiment, the mixing system further comprises a calcium salt. The calcium salt can be used as dietary supplement to supplement calcium. Therefore, when calcium salt is added in the preparation process, the prepared processed cheese has higher nutritive value. The invention does not restrict the variety of added calcium salt too much, and the calcium salt which can be used as dietary supplement in the field can be used. For example, in one embodiment, the calcium salt is selected from at least one of tricalcium phosphate, calcium lactate.
In one embodiment, the present invention provides a processed cheese made using a starting material comprising: 50-70wt% of natural cheese, 15-30wt% of purple rice paste, 0.2-20wt% of fructus momordicae concentrated juice, 0.1-2wt% of emulsifying salt, 0-5wt% of cereal powder, 0-5wt% of starch and 0.8-2wt% of calcium salt.
Firstly, in the processed cheese provided by the invention, the mass percentage of the natural cheese in the raw materials is higher and is 50-70wt%, so that the processed cheese contains more fat and protein from the natural cheese, and has higher nutritive value; secondly, the purple rice product with the mass ratio of 15-30% by weight in the raw materials provides a large amount of dietary fiber for the processed cheese on the premise of not affecting the taste of the processed cheese product, so that the processed cheese has the advantage of higher dietary fiber content; finally, the above mass percentages of the emulsifying salt allow for a more uniform texture and mouthfeel of the processed cheese while also providing greater stability.
Furthermore, the fructus momordicae concentrated juice with the adding proportion can provide proper sweetness for the processed cheese on the premise of ensuring the safety of the processed cheese, and the cereal powder with the adding proportion can enable the processed cheese to have higher content of dietary fibers on the premise of not affecting the taste of the processed cheese; the starch with the addition proportion can lead the processed cheese to have finer taste; the calcium salt with the addition proportion ensures that the processed cheese provided by the invention has higher nutritive value.
In a second aspect, the invention provides a method of preparing a processed cheese. The preparation method comprises the following steps:
1) Chopping and mixing a mixed system comprising natural cheese, purple rice products and emulsifying salt to obtain a first mixture;
2) Stirring the first mixture to obtain processed cheese;
the chopping process is accomplished using a chopper. The chopping process may sufficiently break up the bulk raw materials, particularly natural cheese, used to prepare the processed cheese, and initially mix the broken materials to provide a first mixture. The invention is not particularly limited to the processing speed and processing time of the chopping process, for example, in one embodiment, the processing speed is 800-2600rpm and the processing time is 1-3.5min, or the chopping process is performed until the mixed system presents fine and smooth particles without naked eyes.
The stirring process was completed using a melting pot. In the preparation process, the stirring treatment can fully mix the components in the first mixture, and can fully combine the protein and the emulsifying salt contained in the natural cheese in the first mixture to realize full emulsification, so that the prepared processed cheese has the characteristics of good stability and water retention and is not easy to fall off bars. The treatment speed and treatment time of the stirring treatment are not particularly limited, and in one embodiment, the treatment speed is 800-2600rpm and the treatment time is 2-15min.
The preparation method provided by the invention adopts a process of combining chopping treatment and stirring treatment, so that the raw materials for preparing the processed cheese are sufficiently crushed and fused, and in addition, the preparation method of the processed cheese provided by the invention can be completed by using conventional equipment, so that the preparation method also has the characteristic of simplicity in operation.
Further, in one embodiment, the stirring treatment includes a heating stirring treatment, a cooling stirring treatment, and a deceleration stirring treatment which are sequentially performed.
Wherein the treatment rotating speed of the heating and stirring treatment is 800-2600rpm, and the treatment temperature is 85-100 ℃; the treatment rotating speed of the cooling and stirring treatment is 800-2600rpm, and the treatment time is 0.5-2.5min; the treatment rotating speed of the speed-reducing stirring treatment is 100-800rpm, and the treatment time is 0.5-2.5min.
During the heat agitation treatment, the emulsified salt in the first mixture may be more fully dispersed in the system when the first mixture is heated to 85-100 ℃. Further, in one embodiment, the mixed system is heated to 80-100deg.C slowly within 3.5min, and the above heating rate can provide better emulsifying effect. Meanwhile, the processing temperature can kill microorganisms contained in the first mixture, so that the prepared processed cheese has longer shelf life.
In the cooling and stirring treatment process, the first mixture stops heating and is gradually cooled by a higher temperature. The temperature reduction and stirring treatment can ensure that each component in the mixed system is mixed more uniformly, so that the processed cheese with finer and more uniform texture is prepared.
The agitation speed of the reduced speed agitation treatment is lower than the heating agitation treatment and the cooling agitation treatment, and in one embodiment, the agitation speed of the reduced speed agitation treatment is 100 to 800rpm. The reduced speed stirring treatment releases the fine bubbles contained in the mixed system by fully mixing and emulsifying the mixed system, so that the cheese prepared by the reduced speed stirring treatment at the above treatment speed and treatment time has a finer and more uniform texture than the processed cheese prepared without stirring treatment.
In one embodiment, when the viscosity of the mixed system subjected to the reduced speed stirring treatment is 8000-10000cP, and no obvious micro bubbles exist in the mixed system, the processed cheese with finer and more uniform texture can be prepared. Therefore, the viscosity of the mixed system can be measured during the speed-down stirring treatment, and the speed-down stirring treatment can be finished when the viscosity is 8000-10000 cP.
It will be appreciated that in order to facilitate the preservation and sale of the processed cheese product, in one embodiment, the method of the present invention further comprises heating the product from the agitation treatment to a temperature of 70-72 ℃ and then canning. The above temperatures are beneficial for inhibiting microbial growth in the processed cheese product, thereby providing a longer shelf life.
The method for producing a processed cheese according to the present invention will be described in detail with reference to specific examples.
Example 1
This example prepared a processed cheese using the following raw materials:
51wt% of cream cheese, 30wt% of purple rice paste, 10wt% of momordica grosvenori concentrated juice, 5wt% of oat flour, 2wt% of corn starch, 0.8wt% of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1), and 1.2wt% of calcium lactate.
The preparation method comprises the following steps:
1) Chopping all the raw materials, wherein the treatment rotating speed is 2500rpm, and the treatment time is 3min, so as to obtain a first mixture;
2) Sequentially performing heating stirring treatment, cooling stirring treatment and speed-reducing stirring treatment on the first mixture;
wherein the treatment rotating speed of the heating and stirring treatment is 2500rpm, and the treatment temperature is 88 ℃;
the treatment rotating speed of the cooling and stirring treatment is 2500rpm, and the treatment time is 2min;
the processing rotating speed of the speed-reducing stirring processing is 800rpm, and the speed-reducing stirring processing is finished when the viscosity of the mixed system is 9000 cP;
3) And heating the product obtained by the speed-reducing stirring treatment to 71 ℃ and canning to obtain the processed cheese A1.
Example 2
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
58wt% of cream cheese, 30wt% of purple rice paste, 3wt% of fructus momordicae concentrated juice, 5wt% of oat flour, 2wt% of corn starch, 0.8wt% of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1), and 1.2wt% of calcium lactate.
And obtaining the processed cheese A2.
Example 3
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
52wt% of cream cheese, 24wt% of purple rice paste, 15wt% of fructus momordicae concentrated juice, 5wt% of oat flour, 2wt% of corn starch, 0.8wt% of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1), and 1.2wt% of calcium lactate.
And obtaining the processed cheese A3.
Example 4
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
52wt% of cream cheese, 27wt% of purple rice paste, 10wt% of momordica grosvenori concentrated juice, 5wt% of oat flour, 4wt% of corn starch, 0.8wt% of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1), and 1.2wt% of calcium lactate.
And obtaining the processed cheese A4.
Example 5
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
56wt% of cream cheese, 25wt% of purple rice paste, 10wt% of momordica grosvenori concentrated juice, 5wt% of oat flour, 2wt% of corn starch, 0.8wt% of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1) and 1.2wt% of calcium salt.
And obtaining the processed cheese A5.
Example 6
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
50% by weight of cream cheese, 35% by weight of purple rice paste, 10% by weight of momordica grosvenori concentrated juice, 1% by weight of oat flour, 2% by weight of corn starch, 0.8% by weight of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1) and 1.2% by weight of calcium lactate.
And obtaining the processed cheese A6.
Example 7
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
53wt% of cream cheese, 30wt% of purple rice paste, 10wt% of fructus momordicae concentrated juice, 5wt% of oat flour, 0.8wt% of emulsifying salt (wherein the mass ratio of sodium citrate to sodium phosphate to trisodium phosphate is 1:1:1), and 1.2wt% of calcium lactate.
And obtaining the processed cheese A7.
Example 8
This embodiment is substantially the same as embodiment 1 except that:
this example prepared a processed cheese using the following raw materials:
50wt% of cream cheese, 35wt% of purple rice paste, 10wt% of white granulated sugar, 1wt% of cereal flour, 2wt% of starch, 0.8wt% of emulsifying salt and 1.2wt% of calcium salt.
And obtaining the processed cheese A8.
Comparative example 1
This comparative example is substantially the same as example 1, except that:
this comparative example 1 does not perform step 1), but performs step 2) and step 3) sequentially for all raw materials.
And obtaining the processed cheese B1.
Comparative example 2
This comparative example is substantially the same as example 1, except that:
the comparative example used the following raw materials to prepare a processed cheese:
70wt% of cream cheese, 20wt% of momordica grosvenori concentrated juice, 5wt% of cereal powder, 3wt% of starch, 0.8wt% of emulsifying salt and 1.2wt% of calcium salt.
Processed cheese B2 was obtained.
Test examples
1. The processed cheeses A1-A8, B1, B2 were subjected to sensory evaluation using criteria common in the art. The evaluation content comprises taste, color, purple rice aroma and Momordica grosvenori plant aroma.
The evaluation results are filled in table 1.
Table 1 processed cheese sensory evaluation data sheet
| Sample numbering | Mouthfeel of the product | Color of | Sweet feel | Purple rice fragrance | Momordica grosvenori plant aroma |
| A1 | Smooth and smooth | Moderate to moderate | Moderate to moderate | Is rich in weight | Moderate to moderate |
| A2 | Smooth and smooth | Moderate to moderate | Lower level | Is rich in weight | Lower level |
| A3 | Smooth and smooth | Moderate to moderate | Higher height | Is rich in weight | Higher height |
| A4 | Coarse powder feeling | Moderate to moderate | Moderate to moderate | Is rich in weight | Moderate to moderate |
| A5 | Smooth and smooth | Shallower | Moderate to moderate | The defects are | Moderate to moderate |
| A6 | Smooth and smooth | Deeper | Moderate to moderate | Is rich in weight | Moderate to moderate |
| A7 | Feeling of coarse particles | Moderate to moderate | Moderate to moderate | Is rich in weight | Moderate to moderate |
| A8 | Smooth and smooth | Moderate to moderate | Very high | Is rich in weight | Without any means for |
| B1 | Roughness of | Moderate to moderate | Moderate to moderate | Is rich in weight | Moderate to moderate |
| B2 | Smooth and smooth | Moderate to moderate | Moderate to moderate | Without any means for | Moderate to moderate |
As can be seen from table 1:
1) The proper amount of purple rice paste can bring stronger purple rice fragrance to the processed cheese product and deepen the color of the product;
2) The addition of a proper amount of the momordica grosvenori concentrated juice can lead the processed cheese product to have milder sweetness compared with white granulated sugar and simultaneously have the fragrance of the momordica grosvenori plants;
3) The proper amount of starch can ensure that the processed cheese has smoother taste, but the powder feel of the processed cheese is more prominent when the adding amount is too high.
Therefore, when the addition amount of the purple rice paste in the processed cheese is 30%, the addition amount of the fructus momordicae concentrated juice is 10% and the addition amount of the starch is 2%, the processed cheese has good taste while being rich in dietary fibers.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (10)
1. A processed cheese, wherein the processed cheese is prepared by a method comprising:
1) Chopping and mixing a mixed system comprising natural cheese, purple rice products and emulsifying salt to obtain a first mixture;
2) Stirring the first mixture to obtain the processed cheese;
the purple rice product is at least one of purple rice, purple rice paste, purple rice flour and purple rice pulp.
2. The processed cheese as claimed in claim 1, wherein the mass percentages of the natural cheese, the purple rice product and the emulsified salt in the raw materials are respectively 50-70wt%, 15-30wt% and 0.1-2wt%.
3. The processed cheese of claim 1 or 2, wherein the mixing system further comprises at least one of a luo han guo juice concentrate, luo han guo glycoside.
4. A processed cheese according to any of claims 1-3, wherein the mixing system further comprises starch.
5. The processed cheese of any of claims 1-4, wherein the mixing system further includes cereal flour.
6. The processed cheese of any of claims 1-5, wherein the mixing system further includes a calcium salt.
7. The processed cheese of claims 1-6, wherein the processed cheese is made using raw materials comprising:
50-70wt% of natural cheese, 15-30wt% of purple rice paste, 0.1-20wt% of fructus momordicae concentrated juice, 0.1-2wt% of emulsifying salt, 0-5wt% of cereal powder, 0-5wt% of starch and 0.8-2wt% of calcium salt.
8. The processed cheese of claim 7, wherein the natural cheese is at least one of cream cheese, cheddar cheese, quark cheese, and/or the emulsifying salt is at least one of sodium hexametaphosphate, sodium tripolyphosphate, trisodium phosphate, sodium citrate, potassium citrate, sodium phosphate, potassium phosphate, and/or the starch is at least one of corn starch, potato starch, modified starch, and/or the cereal flour is at least one of purple potato flour, sweet potato flour, pearl barley flour, oat flour, and/or the calcium salt is at least one of tricalcium phosphate, calcium lactate.
9. A method of preparing a processed cheese according to any of claims 1-8, comprising the steps of:
1) Chopping and mixing a mixed system comprising natural cheese, purple rice products and emulsifying salt to obtain a first mixture;
2) Stirring the first mixture to obtain the processed cheese.
10. The production method according to claim 9, wherein the stirring treatment comprises a heating stirring treatment, a cooling stirring treatment, a deceleration stirring treatment, which are performed in this order;
the processing rotating speed of the chopping processing is 800-2600rpm, and the processing time is 1-3.5min;
and/or the treatment rotating speed of the heating and stirring treatment is 800-2600rpm, and the treatment temperature is 85-100 ℃;
and/or the treatment rotating speed of the cooling stirring treatment is 800-2600rpm, and the treatment time is 0.5-2.5min;
and/or the treatment rotating speed of the speed-reducing stirring treatment is 100-800rpm, and the treatment time is 0.5-2.5min;
and/or the processing rotating speed of the speed-reducing stirring processing is 100-800rpm, the viscosity of the mixed system is 8000-10000cP, and the speed-reducing stirring processing is finished.
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