CN118058354A - Cheese milk cap slurry and preparation method thereof - Google Patents
Cheese milk cap slurry and preparation method thereof Download PDFInfo
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- CN118058354A CN118058354A CN202211496308.0A CN202211496308A CN118058354A CN 118058354 A CN118058354 A CN 118058354A CN 202211496308 A CN202211496308 A CN 202211496308A CN 118058354 A CN118058354 A CN 118058354A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 58
- 235000013336 milk Nutrition 0.000 title claims abstract description 56
- 239000008267 milk Substances 0.000 title claims abstract description 56
- 210000004080 milk Anatomy 0.000 title claims abstract description 56
- 239000002002 slurry Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 238000007613 slurry method Methods 0.000 title description 2
- 238000000265 homogenisation Methods 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 45
- 238000002844 melting Methods 0.000 claims abstract description 39
- 230000008018 melting Effects 0.000 claims abstract description 39
- 230000001954 sterilising effect Effects 0.000 claims abstract description 38
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 31
- 239000006071 cream Substances 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 230000000996 additive effect Effects 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 150000003904 phospholipids Chemical class 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000011874 heated mixture Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 12
- 238000001816 cooling Methods 0.000 description 11
- 238000001914 filtration Methods 0.000 description 6
- 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 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 239000000416 hydrocolloid Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 235000021119 whey protein Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004581 coalescence Methods 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000020200 pasteurised milk Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 238000009849 vacuum degassing Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- -1 fatty acid ester Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000008256 whipped cream 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/125—Cream preparations in powdered, granulated or solid form
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides cheese milk cover slurry and a preparation method thereof. The method comprises the steps of mixing raw milk, edible salt and additives, performing first material melting treatment, adding cream into the mixture subjected to the first material melting treatment, and performing first homogenization treatment; subjecting the mixture subjected to the first homogenization treatment to a sterilization treatment and a second homogenization treatment, and the method satisfies at least one of the following conditions: the sterilization temperature is 140-146 ℃; the temperature of the second homogenization treatment is 60-80 ℃; the pressure of the second homogenizing treatment is 150-200bar. The cheese milk cover slurry has the advantages of smooth taste, high whipping rate and the like.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to cheese milk cap slurry and a preparation method thereof.
Background
With the development of society and the upgrade of consumption of quick-wear products, the demands of consumers for dairy products are becoming finer, and the types of dairy products and milk-containing beverages are becoming more and more abundant. For example, some consumers prefer to add a milk cap on the prepared tea such as milk tea, coffee and the like, so as to have the effect of making the drink feel more dense and smooth. However, most milk fat milk cap products on the market have low whipping rate and high production cost, so that the milk fat milk cap products are still to be further improved.
Disclosure of Invention
The invention aims to prepare a product with dense, thin and smooth taste and high whipping rate by controlling the proportion of raw material additives of cheese milk cover slurry and a preparation process, thereby ensuring rich taste of the product and reducing the production cost of the milk cover product.
According to one aspect of the present invention, there is provided a method of preparing cheese milk cap slurry, comprising:
Mixing raw milk, edible salt and additives, performing first material melting treatment, adding dilute cream into the mixture subjected to the first material melting treatment, and performing first homogenization treatment;
Subjecting the mixture subjected to the first homogenization treatment to a sterilization treatment and a second homogenization treatment, and the method satisfies at least one of the following conditions:
the sterilization temperature is 140-146 ℃;
the temperature of the second homogenization treatment is 60-80 ℃;
The pressure of the second homogenizing treatment is 150-200bar.
According to one embodiment, the method fulfils at least one of the following conditions:
Mixing the raw milk and water and heating to 65-70 ℃;
Adding the additive and the edible salt to the heated mixture of raw milk and water, wherein the additive and the edible salt are mixed in advance;
The first material melting treatment is carried out at 60-70 ℃, and the time of the first material melting treatment is 10-15min;
And (3) after the cream is added, carrying out second material melting treatment on the mixture, wherein the second material melting treatment is carried out at 65-70 ℃, and the time of the second material melting treatment is 5-10min.
According to one embodiment, before the sterilization treatment, at least one of the following operations is further included:
Adding cheese into the mixture subjected to the second melting treatment and performing a third melting treatment, wherein the third melting treatment is performed at 65-70 ℃, and the time of the third melting treatment is 15-20min; and
And after the third material treatment, adding light cream powder into the mixture subjected to the third material treatment and performing fourth material treatment, wherein the fourth material treatment is performed at 65-70 ℃, and the time of the fourth material treatment is 3-5min.
According to a specific embodiment, the sterilization is a direct sterilization process, and the sterilization temperature is 140-143 ℃.
According to a specific embodiment, the second homogenization treatment is a secondary homogenization treatment, the primary pressure of which is 150-200bar.
According to a specific embodiment, the temperature of the second homogenization treatment is in the range of 70-80 degrees celsius.
According to a specific embodiment, the first homogenization treatment is a secondary homogenization treatment, the temperature of the first homogenization treatment is 70-75 degrees celsius and the primary pressure is 120-150bar.
According to a specific embodiment, the additive comprises 0.5-1 parts by weight of a mono-di-glycerol fatty acid ester, 0.1-0.3 parts by weight of a phospholipid, 0.03-0.08 parts by weight of tween 80, 0.01-0.03 parts by weight of carrageenan, and 0.05-0.16 parts by weight of microcrystalline cellulose.
According to the method for preparing the cheese milk cover slurry, disclosed by the invention, the components of the additives in the slurry are regulated, and the pressure, the temperature and the sterilization temperature of the second homogenization treatment after sterilization are regulated, so that the cheese milk cover slurry with high beating rate and good taste is obtained.
In another aspect of the invention, there is provided cheese milk cap slurry obtained using the aforementioned method.
According to one specific embodiment, the cheese milk cap slurry further comprises at least one of raw milk, cream, cheese, table salt, and cream powder, and the balance water.
According to one embodiment, the cheese milk cap slurry meets at least one of the following conditions:
The content of the raw milk is 25-35 parts by weight;
the content of the cream is 35-45 parts by weight;
the content of the cheese is 10-20 parts by weight;
The edible salt content is 0.4-0.6 weight parts;
The content of the light cream powder is 0.1-0.5 weight parts.
Drawings
FIG. 1 shows a schematic flow diagram of a method according to an embodiment of the invention;
FIG. 2 shows bar graphs of the whipping rates for examples 1-7 and comparative examples 1-5 of the present invention.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
Method for preparing cheese milk cap slurry
The invention provides a method for preparing cheese milk cap slurry. Referring to fig. 1, the method may specifically include the steps of:
1. and (3) milk collection:
Raw milk is used as raw material, the temperature of milk collection is 1-8 ℃, and after filtration is carried out by adopting a 60-80 mesh single or double filter, the raw milk is cooled to 1-6 ℃ and stored.
2. And (3) standardization treatment:
Homogenizing the milk material, wherein the homogenizing treatment can be a secondary homogenizing treatment, the primary pressure is 30bar, the secondary pressure is 180bar, and the homogenizing temperature is 50-65 ℃. The pressure at each stage of the homogenization treatment may fluctuate within + -5 bar. The pre-sterilization is then carried out for 15s, which may be pasteurization, at 75-90 degrees celsius. Cooling and storing at 1-8deg.C to obtain pasteurized raw milk.
3. Proportioning materials
Adding pasteurized milk and water into a melting tank to fix volume, and heating to 65-70deg.C;
adding the pre-mixed additive and edible salt into a material melting tank for the first material melting treatment, wherein the material melting temperature is 65-70 ℃ and the material melting time is 10-15min. A material melting device with mixing, dispersing and shearing effects can be adopted to form a uniform mixture of the material liquid; and then adding the fully melted and uniformly liquid cream into the feed liquid to carry out second melting treatment, wherein the melting temperature is kept at 65-70 ℃ and the melting time is 5-10min.
Specifically, the additive comprises 0.5-1 weight part of mono-diglyceride fatty acid ester, 0.1-0.3 weight part of phospholipid, 0.03-0.08 weight part of Tween 80, 0.01-0.03 weight part of carrageenan and 0.05-0.16 weight part of microcrystalline cellulose. The additive can better play the roles of an emulsifier and a stabilizer to form a hydrocolloid, and the whipping rate of the obtained cheese milk cover slurry is improved.
Adding cheese, such as cheddar cheese, to the feed liquid and performing a third chemical treatment at 65-70deg.C for 15-20min. Sugar may also be added to enhance sweetness during this step, for example, sugar including but not limited to white sugar, glucose, sucrose, sugar alcohol, and the like may be added. Specifically, white granulated sugar can be added into the feed liquid at first, and at the moment, pre-treatment can be carried out for 5-10min at 65-70 ℃ for 5-10min. And adding concentrated alcohol cheddar cheese, melting at 65-70deg.C for 15-20min. And finally, adding the light cream powder into the feed liquid for fourth material dissolving treatment, wherein the material dissolving temperature is 65-70 ℃, and the material dissolving time is 3-5min until no macroscopic particles exist.
4. Constant volume
Adding the rest water into the feed liquid, fixing the volume, and stirring at low speed for 10-15min.
5. Filtration
Filtering the feed liquid by adopting a 40-mesh single-link or double-link filter.
6. First homogenization treatment
The homogenization temperature of the first homogenization treatment is 70-75 ℃, secondary homogenization is adopted, the secondary pressure is 30bar, and the primary pressure can be 150bar. The second stage is adjusted to indicate the pressure gauge to be 30bar, and then the first stage is adjusted to indicate the pressure gauge to be 150+/-5 bar.
The aforementioned additives may form a hydrocolloid and the first homogenization may open the network of the colloid to better mix with other materials.
7. Cooling
And cooling the feed liquid after the first homogenization treatment to 1-8 ℃.
8. Sterilization
The sterilization treatment is performed at 140-146 degrees celsius, and specifically, it is considered to be a direct sterilization.
More specifically, the sterilization treatment is performed by an immersion sterilization method. The inventor finds that the immersed sterilization treatment has more suitable heat loss rate, so that protein denaturation is not easy to cause, the protein is wrapped on the surface of the fat globules, and finally, the cheese milk cap paste is not easy to be beaten.
More specifically, sterilization may be performed at 140-143 degrees celsius.
9. Vacuum degassing
Degassing treatment is carried out under the vacuum degree of-35 to-80 kpa after sterilization.
10. Second homogenization treatment
The temperature of the second homogenizing treatment is 60-80 ℃, and the pressure of the second homogenizing treatment is 150-200bar.
More specifically, the second homogenization treatment may be a second homogenization, with the aforementioned pressure being the primary pressure of the second homogenization. More specifically, the temperature of the second homogenizing treatment may be 70-80 degrees celsius, and the primary homogenizing pressure may fluctuate within ±5bar of a predetermined pressure value.
11. Cooling and filling
Cooling the feed liquid to 15-20 ℃, filling and storing.
The inventors found that the additive system and the conditions of the second homogenization treatment after sterilization have a large influence on the whipping rate of cheese milk cap slurry, since cheese milk cap products contain raw materials such as cheddar cheese with high fat content. Specifically:
too high a homogenizing pressure can cause fat globule droplets to approach each other, crystalline fat can easily puncture an interfacial film between weaker fat globule droplets, bridging can easily be formed between fat globule droplets, and partial coalescence can occur, thereby affecting the firing rate. The pressure of the second homogenization treatment after sterilization in the method provided by the invention is moderate, so that the fat particles in the raw materials can reach the nanometer level, and better dispersion is realized.
The temperature of the second homogenization treatment affects the hydrocolloid solubility formed by the additive composition, thereby affecting the degree of crystallization of the fat globules in the slurry, causing the fat globules to partially coalesce.
The sterilization treatment is at too high temperature, so that the denaturation degree of whey protein is easy to be too high, the whey protein is denatured and stretched, and after being stretched, the whey protein is combined with casein and covered on the fat globule membrane, so that the fat globule membrane is thickened, and the coalescence of the fat globule part is difficult to develop. The temperature of the sterilization treatment is too low, so that good firing rate is difficult to obtain, the sterilization requirement is easily not met, and the colony number of the product is unqualified.
In summary, the method provided by the invention can obtain the cheese milk cover slurry with the whipping rate not lower than 220% and smooth taste by adjusting the system of the additive in the cheese milk cover slurry and precisely controlling the operation parameters of key steps affecting the whipping rate in the preparation process.
Cheese milk cap slurry
The invention provides cheese milk cover slurry. The cheese milk cap slurry may be prepared using the methods described above, and thus has all of the features and advantages of the methods described above or of the resulting cheese milk cap slurry, which are not described in detail herein. Specifically, the invention adjusts the additive system in the cheese milk cover slurry, and the cheese milk cover slurry has higher whipping rate, so that the production cost for preparing the cheese milk cover by using the slurry can be reduced, and the obtained cheese milk cover is dense and smooth and has better mouthfeel.
The slurry for preparing cheese milk covers in the related art generally has the defect of low whipping rate, so that the production cost of beverages such as tea beverages with milk covers is high. The inventor finds that the whipping rate of the cheese milk cap slurry can be improved by adjusting the composition and the proportion of the additive system in the cheese milk cap slurry, and the prepared cheese milk cap slurry has better cheese flavor.
In a specific embodiment, the cheese milk cap slurry further has at least one of raw milk, cream, cheese, table salt, and cream powder, and the balance water. For example, the cheese milk cap slurry has the aforementioned additives; 25-35 parts by weight of raw milk (e.g., including at least one of raw cow milk, reduced milk); 35-45 parts by weight of a cream, which may be a frozen cream; 10-20 parts by weight of cheese (e.g. cheddar cheese); 0.4-0.6 weight parts of edible salt; 0.1 to 0.5 part by weight of a whipped cream powder, and the balance being water. Sugar can be further added into the cheese milk cap slurry to improve sweetness, such as sugar such as white sugar, glucose, sucrose, sugar alcohol, etc.
More specifically, the cheese milk cap slurry may contain 30-31 parts by weight raw milk; 40-41 parts by weight of frozen cream; 14-16 parts by weight of cheddar cheese; 0.5-0.6 weight parts of edible salt; 0.2-0.3 parts by weight of a creamer powder; 0.5-1 parts by weight of a mono-or di-glycerol fatty acid ester; 0.1 to 0.3 parts by weight of a phospholipid; 0.03-0.08 part by weight of Tween 80;0.01-0.03 parts by weight of carrageenan; 0.05 to 0.15 weight portion of microcrystalline cellulose and the balance of water.
The methods used in the examples described below are conventional methods unless otherwise indicated, and the reagents used are commercially available reagents unless otherwise indicated.
Examples and comparative examples
Examples 1-7 and comparative examples 1, 2 cheese milk cap slurries were prepared as follows:
1. And (3) milk collection: collecting milk at 8deg.C, filtering with 80 mesh duplex filter, cooling to 6deg.C, and storing.
2. And (3) standardization treatment: and (3) carrying out secondary homogenization treatment on the milk, wherein the secondary pressure is regulated to be 30bar, and then the primary pressure (total pressure) is regulated to be 180+/-5 bar, and the homogenization temperature is 55 ℃. Pasteurization is performed at 75-90 degrees celsius for 15s. Cooling and storing at 1-8deg.C.
3. And (3) batching: adding pasteurized milk and water into a melting tank to fix volume, and heating to 65deg.C. Adding the pre-mixed emulsion stabilizer and edible salt into a material dissolving tank for the first material dissolving treatment, wherein the material dissolving temperature is 70 ℃ and the material dissolving time is 15min. And then adding the cream which is completely melted and in a uniform liquid state into the feed liquid to carry out second melting treatment, wherein the melting temperature is kept at 70 ℃, and the melting time is 10min. Adding concentrated alcohol cheddar cheese into the feed liquid, melting at 70 ℃ for 20min. And finally, adding the light cream powder into the feed liquid for fourth material dissolving treatment, wherein the material dissolving temperature is 70 ℃, and the material dissolving time is 5 minutes until no particles are visible to naked eyes.
The ingredients content of each example and comparative example are detailed in table 1 below (in parts by weight of each component in each 100 parts by weight of cheese milk cap slurry):
TABLE 1
4. Constant volume
Adding the rest water into the feed liquid to fix the volume, and stirring at a low speed for 15min.
5. Filtration
And filtering the feed liquid by adopting a 40-mesh duplex filter.
6. First homogenization treatment
The homogenization temperature of the first homogenization treatment is 75 ℃, secondary homogenization is adopted, the secondary pressure is 30bar, and the primary pressure is 150+/-5 bar.
7. Cooling
And cooling the feed liquid after the first homogenization treatment to 1-8 ℃ for storage.
8. Sterilization
The sterilization parameters for each example and comparative example are detailed in Table 2 below.
More specifically, sterilization may be performed at 140-143 degrees celsius.
9. Vacuum degassing
Degassing under vacuum degree-50 kPa after sterilization.
10. Second homogenization treatment
The parameters of each example and comparative example are detailed in Table 2 below using a two-stage homogenization treatment.
11. Cooling and filling
Cooling the feed liquid to 15-20 ℃, filling and storing.
The above examples and comparative examples were subjected to the same conditions, and the whipping rates are shown in table 2 below:
TABLE 2
As is clear from examination of the foaming rates of the above examples and comparative examples, the foaming rate of the examples under the conditions of the sterilization temperature, the homogenization pressure after sterilization and the temperature defined by the present invention was 215% or more.
When the homogenization pressure is too low (reference comparative example 1) or too high (reference comparative example 2), a good whipping rate cannot be obtained even if the sterilization temperature and the homogenization temperature are appropriate. When the homogenization temperature is too high (reference comparative example 3) or too low (reference comparative example 4), the whipping rate is not ideal; when the sterilization temperature is lower than 140 degrees celsius (reference example 5), it is also difficult to obtain a good whipping rate.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A method of preparing cheese milk cap slurry comprising:
Mixing raw milk, edible salt and additives, performing first material melting treatment, adding dilute cream into the mixture subjected to the first material melting treatment, and performing first homogenization treatment;
Subjecting the mixture subjected to the first homogenization treatment to a sterilization treatment and a second homogenization treatment, and the method satisfies at least one of the following conditions:
the sterilization temperature is 140-146 ℃;
the temperature of the second homogenization treatment is 60-80 ℃;
the pressure of the second homogenizing treatment is 125-200bar.
2. The method according to claim 1, wherein the method satisfies at least one of the following conditions:
Mixing the raw milk and water and heating to 65-70 ℃;
Adding the additive and the edible salt to the heated mixture of raw milk and water, wherein the additive and the edible salt are mixed in advance;
The first material melting treatment is carried out at 60-70 ℃, and the time of the first material melting treatment is 10-15min;
And (3) after the cream is added, carrying out second material melting treatment on the mixture, wherein the second material melting treatment is carried out at 65-70 ℃, and the time of the second material melting treatment is 5-10min.
3. The method of claim 1, further comprising at least one of the following operations prior to performing the sterilization process:
Adding cheese into the mixture subjected to the second melting treatment and performing a third melting treatment, wherein the third melting treatment is performed at 65-70 ℃, and the time of the third melting treatment is 15-20min; and
And after the third material treatment, adding light cream powder into the mixture subjected to the third material treatment and performing fourth material treatment, wherein the fourth material treatment is performed at 65-70 ℃, and the time of the fourth material treatment is 3-5min.
4. The method of claim 1, wherein the sterilization is a direct sterilization process, and wherein the sterilization is at a temperature of 140-143 degrees celsius.
5. The method of claim 4, wherein the second homogenization treatment is a secondary homogenization treatment, and wherein the primary pressure of the second homogenization treatment is 150-200bar.
6. The method of claim 5, wherein the temperature of the second homogenizing treatment is 70-80 degrees celsius.
7. The method of claim 1, wherein the first homogenizing treatment is a secondary homogenizing treatment, the temperature of the first homogenizing treatment is 70-75 degrees celsius, and the primary pressure is 120-150bar.
8. The method of claim 1, wherein the additive comprises 0.5-1 parts by weight of a mono-di-glycerol fatty acid ester, 0.1-0.3 parts by weight of a phospholipid, 0.03-0.08 parts by weight of tween 80, 0.01-0.03 parts by weight of carrageenan, and 0.05-0.16 parts by weight of microcrystalline cellulose.
9. Cheese milk cap slurry, characterized in that it is obtained by the method according to any one of claims 1-8.
10. The cheese milk cap slurry of claim 9, further comprising at least one of raw milk, cream, cheese, table salt, creamer powder, and balance water, the cheese milk cap slurry satisfying at least one of the following conditions:
the content of the raw materials is 25-35 parts by weight;
the content of the cream is 35-45 parts by weight;
the content of the cheese is 10-20 parts by weight;
The edible salt content is 0.4-0.6 weight parts;
The content of the light cream powder is 0.1-0.5 weight parts.
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