WO2022056947A1 - 一种再制干酪及其制备方法 - Google Patents

一种再制干酪及其制备方法 Download PDF

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WO2022056947A1
WO2022056947A1 PCT/CN2020/117646 CN2020117646W WO2022056947A1 WO 2022056947 A1 WO2022056947 A1 WO 2022056947A1 CN 2020117646 W CN2020117646 W CN 2020117646W WO 2022056947 A1 WO2022056947 A1 WO 2022056947A1
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processed cheese
cheese
salt
heating
stirring
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PCT/CN2020/117646
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English (en)
French (fr)
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李锡安
肖功年
梁斌
占东升
林文珍
龚金炎
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熊猫乳品集团股份有限公司
浙江科技学院
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Publication of WO2022056947A1 publication Critical patent/WO2022056947A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/072—Cheddar type or similar hard cheeses without eyes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/084—Treating the curd, or adding substances thereto, after melting
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/15—High pressure treatment

Definitions

  • the invention belongs to the technical field of dairy product processing, in particular to a processed cheese and a preparation method thereof.
  • Cheese is a traditional dairy product made of fresh milk, fermented and stirred. It has a long history of hundreds of years and is favored by consumers in developed countries. Due to the characteristics of flavor and other reasons, my country does not consume much, and the output is also very small. At present, it mainly relies on imports. In recent years, the domestic demand for cheese has grown at an annual rate of 35%-40%, but the high price and special flavor of imported cheese still greatly restrict the development of the domestic market. Ready-to-eat cheese is made of one or two kinds of natural cheese of different maturity as the main raw material, containing more than 15% of cheese. After being chopped, emulsifiers, mineral salts and stabilizers are added, and then melted, fully stirred, and cut into shapes. made.
  • milk is a recognized nutritional good. It takes about 10kg of milk to make 1kg of cheese, so cheese is also called "milk gold".
  • cheese also contains sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium and other trace minerals, iron, zinc and fat-soluble vitamin A, carotene and water-soluble vitamins B1, B2, B6 , B12, niacin, pantothenic acid, biotin and other nutrients, these substances have many important physiological functions.
  • the protein content in cheese is generally between 3% and 40%. Every 100g of soft cheese can provide 35% to 40% of an adult's daily protein requirement, while every 100g of hard cheese can provide 50% to 60%.
  • the purpose of the present invention is to provide a processed cheese and a preparation method thereof.
  • the processed cheese of the present invention uses cheddar cheese as a raw material and is processed.
  • the process steps include: batching ⁇ melting ⁇ emulsification ⁇ pressurization ⁇ heat treatment ⁇ filling ⁇ cooling ⁇ finished product, and the protein can be modified by the method of the present invention. , which can greatly improve the flavor and texture of cheese.
  • the invention first provides a processed cheese, which is prepared from the following raw materials by mass content: cheddar cheese 30-35%, butter 20-25%, skim milk powder 5%, casein powder 1-2%, fructooligosaccharide 1-2%, emulsified salt 1.0-1.5%, gellan gum 0.005-0.01%, table salt 0.4%, and the balance is water.
  • the ⁇ -casein component in the casein powder is greater than or equal to 15%.
  • the casein has an inclusion effect, which can be beneficial to the subsequent quality improvement.
  • the emulsified salt is composed of sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1.
  • the present invention also provides a method for preparing the processed cheese, comprising the following steps:
  • Emulsification add emulsifying salt, gellan gum, table salt, and stir to dissolve;
  • High pressure treatment transfer the emulsified material to a high pressure tank for high pressure treatment
  • each component for preparing processed cheese is: cheddar cheese 30-35%, butter 20-25%, skim milk powder 5%, casein powder 1-2%, fructooligosaccharide 1-2%, Emulsifying salt 1.0-1.5%, gellan gum 0.005-0.01%, table salt 0.4%, and the balance is water.
  • heating and stirring in step (2) are: heating and stirring for 1-5min at a rotating speed of 200-350rpm, preferably 2min, heating and heating to 45-60 °C under stirring to melt, maintaining a semi-fluid state, Moisture content ⁇ 30%.
  • step (3) heating and stirring are performed at a rotational speed of 30-50 rpm for 2-4 minutes, preferably 3 minutes.
  • the addition of emulsifying salt and gellan gum in step (3) is beneficial to the improvement of the water-holding performance of the processed cheese.
  • the conditions of the high-pressure treatment in step (4) are: a pressure of 20-50 MPa, treatment for 5-10 min, and modification of the protein under external pressure.
  • the conditions of the heat treatment in step (5) are as follows: the temperature is controlled at 85-95° C. for 10-20 minutes, preferably 15 minutes.
  • the treatment time of the heat treatment process in step (5) is longer, so that part of the whey protein is denatured, which is more conducive to the formation of casein gel. Therefore, in the present invention, the heat treatment process of step (5) is different from the pasteurization process conditions of 85-95°C.
  • step (6) the filling conditions in step (6) are as follows: the temperature is controlled at 80-90°C, preferably 85°C.
  • step (7) the cooling conditions in step (7) are: rapid cooling to 30°C.
  • the step of storing the finished product includes (8) the step of storing the finished product, and the condition for storing the finished product is: storing at 4-8°C.
  • the present invention has the following beneficial effects:
  • the present invention belongs to cheese processing, and through new methods and techniques, its quality and flavor are improved, and it is suitable for Chinese tastes.
  • the core technology of the present invention is to adopt high-pressure processing technology after emulsification, to modify the mixed material, to improve the viscoelasticity of the cheddar cheese, to generate a certain pressure difference between the materials, and the protein conformation changes, and a more stable gel structure is formed after modification.
  • the preparation method of the present invention is simple and easy to operate, and has high production efficiency, and the processed cheese product obtained by adopting the specific preparation process and process parameters is fine and stable in texture.
  • This embodiment provides a processed cheese, which is prepared from the following raw materials: 30kg of cheddar cheese, 20kg of butter, 5kg of skim milk powder, 1kg of casein powder (wherein ⁇ -casein component ⁇ 15%), low 1kg% of polyfructose, 1.0kg of emulsified salt (sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1), 50g of gellan gum, 0.4kg of table salt, and about 41.6kg of water.
  • Heating and stirring heating and stirring for 2 minutes at a rotational speed of 200-350 rpm, and heating to 45-60° C. for melting under stirring.
  • Emulsification add 1.0kg of emulsifying salt (sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1) emulsifying salt, 50 g of gellan gum, and 0.4 kg of salt, and heat and stir at 40 rpm for 3 min.
  • emulsifying salt sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1
  • High-pressure treatment transfer the emulsified material to a high-pressure tank with a pressure of 20-50 MPa for 8 minutes.
  • Cooling rapidly cooled to 30°C.
  • the processed cheese prepared in this example has a thick and smooth mouthfeel.
  • the processed cheese obtained under different treatment pressures in this example will be cut into small pieces of 1.5cm ⁇ 1.5cm ⁇ 1.5cm.
  • the experimental process uses a texture analyzer ( British TA.XPlus company) to determine the texture characteristics of cheese, and the specific test method refers to the standard use method of texture analyzer.
  • Pre-test speed 1.5mm/s
  • test speed 1.5mm/s
  • post-test speed 1.5mm/s
  • compression ratio 65%
  • trigger force 5gf
  • time between two compressions 6.0s.
  • the results are expressed by the first-level mechanical property hardness scale. The three repeated tests all show that the hardness is above 27.5gf, showing better viscoelasticity than normal products, which are generally between 15 and 20gf.
  • the product has good flavor and smoothness, and can resist the damage caused by accidental mechanical collision in the logistics sales chain.
  • the test methods for sourness, bitterness, astringency, bitterness aftertaste, astringency aftertaste, and salty taste are: use TS-700 electronic tongue (Japanese INSENT company) to test, measure the sample solution (Vs), and each cup needs about 35mL volume of solution to perform a brief (2 x 3s) cleaning program and measure the aftertaste (Vr') followed by a 330s cleaning program. Aftertaste was measured by determining the change in membrane potential caused by the adsorption of substances on lipid membranes after a short cleaning procedure. The entire measurement process was performed on all samples, and then the five flavors (ie, sour, sweet, bitter, salty, and astringent) were repeated four times, and the sweet taste was repeated five times.
  • TS-700 electronic tongue Japanese INSENT company

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

一种再制干酪及其制备方法，所述再制干酪由以下质量含量的原料制备获得：切达干酪30～35％、黄油20～25％、脱脂乳粉5％、酪蛋白粉1～2％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、食盐0.4％，余量为水。所述制备方法的核心技术是乳化后采用高压加工工艺处理，对混合物料实施改性，提高切达干酪的粘弹性，与现有技术相比，所述制备方法简单易操作，生产效率高，所得再制干酪产品细腻、质构稳定。

Description

一种再制干酪及其制备方法 技术领域
本发明属于乳制品加工技术领域，尤其是涉及一种再制干酪及其制备方法。
背景技术
干酪是以鲜牛乳为原料，经发酵，搅拌后制成的一种传统奶制品，具有几百年的悠久历史，在发达国家深受消费者青睐。我国因风味特性等原因消费不多，产量也甚微，目前主要依赖进口。近年国内干酪的需求量每年以35％-40％的速度增长，但进口干酪的价高与特殊风味仍大大制约了国内市场的发展。即食干酪，是以一种或两种不同成熟度的天然干酪为主要原料，含干酪15％以上，切碎后添加乳化剂和矿物盐、稳定剂，再经融化，充分搅拌，切割成型等重制而成。在制作过程中可以口味的需要添加风味物质以及蔬菜、水果和肉类制品等。牛乳是一种公认的营养佳品。制作1kg的干酪大约需要10kg的牛乳，因此，干酪又被称为“奶黄金”。除含有优质蛋白质外，干酪还有糖类、有机酸、钙、磷、钠、钾、镁等微量矿物元素，铁、锌以及脂溶性维生素A，胡萝卜素和水溶性的维生素B1、B2、B6、B12、烟酸、泛酸、生物素等多种营养成分，这些物质具有许多重要的生理功能。干酪中的蛋白质含量一般在3％～40％之间，每100g软质干酪可提供一个成年人日蛋白质需求量的35％～40％，而每100g硬质干酪可提供50％～60％。由于干酪制作中需去除乳清(含有较高生理效价的乳清蛋白)，因此，干酪的生物学价值要低于全乳蛋白质，但比纯酪蛋白高。所有人群均可食用干酪。对于成长发育旺盛的青少年儿童来说，干酪是最好的补钙食品之一。然而，干酪发酵产生的特殊风味对我国很多人群，哪怕是青少年儿童，都难以接受；其次我国人多地少，用以制作干酪的主原料牛乳的需求量难以满足，这就需要在干酪制作上尽可能适应国人要求。
发明内容
针对上述现有技术中存在的问题，本发明的目的在于提供一种再制干酪及其制备方法。
本发明的再制干酪以切达干酪为原料，实施再制，工艺步骤包括：配料→融 化→乳化→加压→热处理→灌装→冷却→成品，通过本发明的方法可以对蛋白进行改性，可大大改善干酪的风味和质地。
本发明的目的可以通过以下技术方案来实现：
本发明首先提供一种再制干酪，由以下质量含量的原料制备获得：切达干酪30～35％、黄油20～25％、脱脂乳粉5％、酪蛋白粉1～2％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、食盐0.4％，余量为水。
进一步地，所述酪蛋白粉中κ-酪蛋白组分≥15％。所述酪蛋白具有包合作用，可有利于后续品质的提升。
进一步地，所述乳化盐由质量比为1：1的六偏磷酸钠和磷酸三钠组成。
本发明还提供所述再制干酪的制备方法，包括以下步骤：
(1)对以下原料混料：切达干酪、黄油、脱脂乳粉、酪蛋白粉、低聚果糖、水；
(2)加热搅拌使得步骤(1)混合物融化；
(3)乳化：加入乳化盐、结冷胶、食盐，再搅拌溶解；
(4)高压处理：将乳化后物料转移至高压罐中进行高压处理；
(5)热处理：对高压处理后的物料进行热处理；
(6)灌装；
(7)冷却；
其中，制备再制干酪的各成分的质量含量为：切达干酪30～35％、黄油20～25％、脱脂乳粉5％、酪蛋白粉1～2％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、食盐0.4％，余量为水。
进一步地，步骤(2)中加热搅拌的条件为：以转速200～350rpm进行加热搅拌1～5min，优选为2min，在搅拌下加热升温至45～60℃融化，维持一种半流质的状态，水分含量≤30％。
进一步地，步骤(3)所述乳化过程中，以转速30～50rpm进行加热搅拌2～4min，优选为3min。步骤(3)中加入乳化盐、结冷胶，有利于再制干酪的持水性能的提升。
进一步地，步骤(4)所述高压处理的条件为：压力20～50MPa，处理5～10min，在外部压力下使蛋白发生改性。
进一步地，步骤(5)所述热处理的条件为：温度控制在85～95℃，保持10～20min， 优选为15min。步骤(5)的热处理工艺的处理时间较长，使得部分乳清蛋白变性，更加有利于酪蛋白凝胶的形成。所以，本发明中，步骤(5)的热处理工艺不同于85～95℃巴氏杀菌工艺条件。
进一步地，步骤(6)所述灌装的条件为：温度控制在80～90℃，优选为85℃。
进一步地，步骤(7)所述冷却的条件为：迅速冷却至30℃。
进一步地，还包括(8)成品保存的步骤，所述成品保存的条件为：4～8℃条件下保存。
与现有技术相比，本发明具有以下有益效果：
(1)本发明属于干酪再制，通过新的方法和工艺，提高其品质和风味，适合中国人口味。
(2)与现有技术相比，本发明核心技术是乳化后采用高压加工工艺处理，对混合物料实施改性，提高切达干酪的粘弹性，在物料之间产生一定的压差，蛋白构象发生变化，实施改性后形成更加稳定的凝胶结构。
(3)本发明所述制备方法简单易操作，生产效率高，采用特定制备流程和工艺参数得到的再制干酪产品细腻、质构稳定。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
实施例1
本实施例提供一种再制干酪，由以下质量的原料制备获得：取切达干酪30kg、黄油20kg、脱脂乳粉5kg、酪蛋白粉1kg(其中κ-酪蛋白组分≥15％)、低聚果糖1kg％、乳化盐1.0kg(质量比为1：1的六偏磷酸钠和磷酸三钠)、结冷胶50g、食盐0.4kg，加入水约41.6kg。
本实施例中再制干酪的制备方法为：
(1)对以下原料混料：切达干酪30kg、黄油20kg、脱脂乳粉5kg、酪蛋白粉1kg(其中κ-酪蛋白组分≥15％)、低聚果糖1kg％，加入水约41.6kg。
(2)加热搅拌：以转速200～350rpm进行加热搅拌2min，在搅拌下加热升温至45～60℃融化。
(3)乳化：加入乳化盐1.0kg(质量比为1：1的六偏磷酸钠和磷酸三钠)乳化盐，结冷胶50g、食盐0.4kg，以转速40rpm进行加热搅拌3min。
(4)高压处理：将乳化后物料转移至高压罐中，压力20～50MPa，处理8min。
(5)热处理：温度控制在90℃，保持15min。
(6)灌装：温度控制在85℃。
(7)冷却：迅速冷却至30℃。
(8)成品：冷库(4～8℃)保存。
本实施例制得的再制干酪口感稠厚细滑，将本实施例不同处理压力下得到的再制干酪将切成1.5cm×1.5cm×1.5cm的小块，实验过程采用质构仪(英国TA.XPlus公司)测定干酪的质构特性，具体测试方法参考质构仪的标准使用方法。
测前速度：1.5mm/s，测试速度：1.5mm/s，测后速度：1.5mm/s，压缩比：65％，触发力：5gf，两次压缩间隔时间：6.0s。结果采用一级机械性能硬度标表示，三次重复试验均显示硬度均在27.5gf以上，显示比正常制品更好的粘弹性，正常制品一般在15～20gf之间。产品具有良好的风味和光滑度，可以抵抗物流销售环节中意外机械碰撞造成的破坏。
本实施例中，不同的高压处理条件下，其所得再制干酪的相关指标如表1所示。
表1不同的高压处理条件下所得再制干酪的相关指标
Figure PCTCN2020117646-appb-000001
表1中，酸味、苦味、涩味、苦味回味、涩味回味、咸味的测试方法为：采用TS-700电子舌(日本INSENT公司)测试，测量样品溶液(Vs)，每杯大约需要35mL溶液量，以进行短暂的(2×3s)清洁程序，并测量回味(Vr’)，然后进行330s清洁程序。通过确定短时间清洁程序后物质吸附在脂质膜上引起的膜电位变化来测量余味。对所有样品执行整个测量过程，然后五味(即酸、甜、苦、咸、涩)重复进行四次，甜味重复进行五次。
上述的对实施例的描述是为便于该技术领域的普通技术人员能理解和使用发 明。熟悉本领域技术的人员显然可以容易地对这些实施例做出各种修改，并把在此说明的一般原理应用到其他实施例中而不必经过创造性的劳动。因此，本发明不限于上述实施例，本领域技术人员根据本发明的揭示，不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之内。

Claims (10)

  1. 一种再制干酪，其特征在于，由以下质量含量的原料制备获得：切达干酪30～35％、黄油20～25％、脱脂乳粉5％、酪蛋白粉1～2％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、食盐0.4％，余量为水。
  2. 根据权利要求1所述再制干酪，其特征在于，所述酪蛋白粉中κ-酪蛋白组分≥15％。
  3. 根据权利要求1所述再制干酪，其特征在于，所述乳化盐由质量比为1：1的六偏磷酸钠和磷酸三钠组成。
  4. 如权利要求1或2或3所述再制干酪的制备方法，其特征在于，包括以下步骤：
    (1)对以下原料混料：切达干酪、黄油、脱脂乳粉、酪蛋白粉、低聚果糖、水；
    (2)加热搅拌使得步骤(1)混合物融化；
    (3)乳化：加入乳化盐、结冷胶、食盐，再搅拌溶解；
    (4)高压处理：将乳化后物料转移至高压罐中进行高压处理；
    (5)热处理：对高压处理后的物料进行热处理；
    (6)灌装；
    (7)冷却；
    其中，制备再制干酪的各成分的质量含量为：切达干酪30～35％、黄油20～25％、脱脂乳粉5％、酪蛋白粉1～2％、低聚果糖1～2％、乳化盐1.0～1.5％、结冷胶0.005～0.01％、食盐0.4％，余量为水。
  5. 根据权利要求4所述再制干酪的制备方法，其特征在于，步骤(2)中加热搅拌的条件为：以转速200～350rpm进行加热搅拌1～5min，在搅拌下加热升温至45～60℃融化，维持一种半流质的状态，水分含量≤30％。
  6. 根据权利要求4所述再制干酪的制备方法，其特征在于，步骤(3)所述乳化过程中，以转速30～50rpm进行加热搅拌2～4min。
  7. 根据权利要求4所述再制干酪的制备方法，其特征在于，步骤(4)所述高压处理的条件为：压力20～50MPa，处理5～10min。
  8. 根据权利要求4所述再制干酪的制备方法，其特征在于，步骤(5)所述热 处理的条件为：温度控制在85～95℃，保持10～20min。
  9. 根据权利要求4所述再制干酪的制备方法，其特征在于，步骤(6)所述灌装的条件为：温度控制在80～90℃。
  10. 根据权利要求4所述再制干酪的制备方法，其特征在于，步骤(7)所述冷却的条件为：迅速冷却至30℃。
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