阅读说明：本技术 一种再制马苏里拉奶酪的加工方法 (Processing method of reproduced mozzarella cheese ) 是由 汪佳 漆嫚 于 2019-11-25 设计创作，主要内容包括：一种再制马苏里拉奶酪的加工方法,所述再制马苏里拉奶酪的原料配方包括下列重量份的原料：45-50重量份的冷冻的马苏里拉奶酪、9-10重量份的冷冻的切达奶酪、65-70重量份的起酥油、45-50重量份的酪蛋白、3.0-3.5重量份的全脂乳粉、2.8-3.8重量份的土豆淀粉、0.04-0.06重量份的β-胡萝卜素、2.5-3.0重量份的食用盐、0.025-0.050重量份的一水柠檬酸、0.15-0.20重量份的山梨酸钾、1.5-2.5重量份的乳酪香精、2.0-3.0重量份的乳化盐和15-18重量份的纯化水。本发明的土豆淀粉糊化浆有利于再制奶酪形成更稳定的质构。(A processing method of reproduced Masurara cheese comprises the following raw materials of, by weight, 45-50 parts of frozen Masurara cheese, 9-10 parts of frozen Cheddar cheese, 65-70 parts of shortening, 45-50 parts of casein, 3.0-3.5 parts of whole milk powder, 2.8-3.8 parts of potato starch, 0.04-0.06 part of β -carotene, 2.5-3.0 parts of edible salt, 0.025-0.050 part of citric acid monohydrate, 0.15-0.20 part of potassium sorbate, 1.5-2.5 parts of cheese essence, 2.0-3.0 parts of emulsifying salt and 15-18 parts of purified water.)

1. The processing method of the reproduced mozzarella cheese is characterized in that the raw material formula of the reproduced mozzarella cheese comprises the following raw materials, by weight, 45-50 parts of frozen mozzarella cheese, 9-10 parts of frozen cheddar cheese, 65-70 parts of shortening, 45-50 parts of casein, 3.0-3.5 parts of whole milk powder, 2.8-3.8 parts of potato starch, 0.04-0.06 part of β -carotene, 2.5-3.0 parts of edible salt, 0.025-0.050 part of citric acid monohydrate, 0.15-0.20 part of potassium sorbate, 1.5-2.5 parts of cheese essence, 2.0-3.0 parts of emulsifying salt and 15-18 parts of purified water;

the preparation method comprises the following steps:

step 1: respectively crushing the frozen mozzarella cheese and the frozen cheddar cheese into uniform particles to obtain mozzarella cheese particles and cheddar cheese particles; putting the Marshall cheese particles, the cut cheese particles and the shortening into a cooking pot, and stirring and mixing for 90-120s by a stirring paddle at the rotating speed of 30-60 r/min; then keeping the stirring speed unchanged, heating for 8-12min to completely melt the Marshall cheese particles and the Cheddar cheese particles, and obtaining a mixed solution of unfrozen cheese and shortening;

step 2, uniformly mixing casein, whole milk powder, β -carotene, edible salt, citric acid monohydrate, potassium sorbate, cheese essence and emulsifying salt to obtain auxiliary material mixed powder;

and step 3: mixing potato starch and purified water, placing into a heating container, uniformly heating to 80-83 deg.C within 10-12min, then keeping the temperature for 3-5min until the material is transparent to completely gelatinize the potato starch, and homogenizing to obtain potato starch gelatinized pulp; in the heating process, the stirring paddle stirs the materials in the heating container at the rotating speed of 20-30r/min and carries out ultrasonic treatment on the materials in the heating container;

and 4, step 4: adding the auxiliary material mixed powder and the potato starch gelatinized pulp into the unfrozen mixed liquid of the cheese and the shortening to obtain a mixed material, heating to 75-78 ℃ at a constant speed within 10-12min, and then preserving heat for 5-8min to obtain a reproduced mozzila cheese melt liquid; in the heating process, the stirring paddle stirs the mixed materials at the rotating speed of 45-60 r/min;

and 5: treating the reproduced mozzarella cheese melt by adopting a high-voltage pulse electric field;

step 6: cooling the processed cheese melt to 50-60 deg.C, pouring into a mold, and naturally cooling to room temperature; and then, removing the mold to obtain the reproduced mozzarella cheese.

2. The method of processing reconstituted mozzarella cheese according to claim 1, characterized in that: the grain diameter of the Marshall cheese grains and the cheddar cheese grains is 2.5-5.0 mm.

3. The method of processing reconstituted mozzarella cheese according to claim 1, characterized in that: the process conditions of the high-voltage pulse electric field treatment are as follows: the electric field intensity is 45-55kV/cm, the pulse frequency is 4.0-4.5KHz, and the processing time is 200-300 s.

4. The method of processing reconstituted mozzarella cheese according to claim 1, characterized in that: ultrasonic frequency of ultrasonic treatment is 25-35KHz, power density is 0.4-0.5W/cm²。

5. The method of processing reconstituted mozzarella cheese according to claim 1, characterized in that: homogenizing under 25-30 MPa.

Technical Field

The invention belongs to the technical field of dairy product processing, and relates to a processing method of reproduced mozzarella cheese.

Background

Cheese (cheese), also called cheese, is a fermented milk product, has similar properties to common yoghurt, is prepared by a fermentation process, and also contains lactic acid bacteria for health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value. Each kilogram of cheese products is concentrated by about 10 kilograms of milk, contains rich nutritional ingredients such as protein, calcium, fat, phosphorus, vitamin and the like, and is a pure natural food. In terms of technology, cheese is fermented milk; cheese is concentrated milk in terms of nutrition.

Cheeses are classified into natural cheeses and processed cheeses. The natural cheese is prepared directly from milk, or is prepared by mixing whey or whey and milk at least. The processed cheese, also called melted cheese, processed cheese or recombined cheese, is prepared by using 1 or 2 kinds of natural cheese with different maturity as main material, crushing, adding emulsifier and stabilizer and melting. In the processing process, spices and seasonings can be added according to the requirements of different tastes, and finally the product is obtained by cooling and packaging; it has soft flavor, easy taste adjustment during preparation to meet the needs of different consumers, and long shelf life.

The mozzarella cheese is a light cheese produced in places of acamprina and nabumes in italy, is traditionally made from buffalo milk, is light yellow in color, contains 50% of milk fat, and is one of important raw materials for making pizza. Mozzarella cheese has good flavor and sweetness, but is soft in texture and lacks elasticity. The processed mozzarella cheese can improve the texture, endow the mozzarella cheese with richer taste and more stable and longer shelf life, and have good sale market.

Disclosure of Invention

The invention aims to provide a processing method of reproduced mozzarella cheese.

In order to achieve the above objects and other related objects, the invention provides a processing method of processed mozzarella cheese, wherein the raw material formula of the processed mozzarella cheese comprises the following raw materials, by weight, 45-50 parts of frozen mozzarella cheese, 9-10 parts of frozen cheddar cheese, 65-70 parts of shortening, 45-50 parts of casein, 3.0-3.5 parts of whole milk powder, 2.8-3.8 parts of potato starch, 0.04-0.06 part of β -carotene, 2.5-3.0 parts of edible salt, 0.025-0.050 parts of citric acid monohydrate, 0.15-0.20 parts of potassium sorbate, 1.5-2.5 parts of cheese essence, 2.0-3.0 parts of emulsified salt and 15-18 parts of purified water;

the preparation method comprises the following steps:

step 1: respectively crushing the frozen mozzarella cheese and the frozen cheddar cheese into uniform particles to obtain mozzarella cheese particles and cheddar cheese particles; putting the Marshall cheese particles, the cut cheese particles and the shortening into a cooking pot, and stirring and mixing for 90-120s by a stirring paddle at the rotating speed of 30-60 r/min; then keeping the stirring speed unchanged, heating for 8-12min to completely melt the Marshall cheese particles and the Cheddar cheese particles, and obtaining a mixed solution of unfrozen cheese and shortening;

step 2, uniformly mixing casein, whole milk powder, β -carotene, edible salt, citric acid monohydrate, potassium sorbate, cheese essence and emulsifying salt to obtain auxiliary material mixed powder;

and step 3: mixing potato starch and purified water, placing into a heating container, uniformly heating to 80-83 deg.C within 10-12min, then keeping the temperature for 3-5min until the material is transparent to completely gelatinize the potato starch, and homogenizing to obtain potato starch gelatinized pulp; in the heating process, the stirring paddle stirs the materials in the heating container at the rotating speed of 20-30r/min and carries out ultrasonic treatment on the materials in the heating container;

and 4, step 4: adding the auxiliary material mixed powder and the potato starch gelatinized pulp into the unfrozen mixed liquid of the cheese and the shortening to obtain a mixed material, heating to 75-78 ℃ at a constant speed within 10-12min, and then preserving heat for 5-8min to obtain a reproduced mozzila cheese melt liquid; in the heating process, the stirring paddle stirs the mixed materials at the rotating speed of 45-60 r/min;

and 5: treating the reproduced mozzarella cheese melt by adopting a high-voltage pulse electric field;

step 6: cooling the processed cheese melt to 50-60 deg.C, pouring into a mold, and naturally cooling to room temperature; and then, removing the mold to obtain the reproduced mozzarella cheese.

The preferable technical scheme is as follows: the grain diameter of the Marshall cheese grains and the cheddar cheese grains is 2.5-5.0 mm.

The preferable technical scheme is as follows: the process conditions of the high-voltage pulse electric field treatment are as follows: the electric field intensity is 45-55kV/cm, the pulse frequency is 4.0-4.5KHz, and the processing time is 200-300 s.

The preferable technical scheme is as follows: the ultrasonic frequency of ultrasonic treatment is 25-35KHz, and the power density is 0.4-0.5W/cm²。

The preferable technical scheme is as follows: homogenizing under 25-30 MPa.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. according to the invention, the potato starch gelatinized pulp is prepared by ultrasonic-assisted heating and gelatinization and high-pressure homogenization treatment, so that the mixing speed and effect of the potato starch and the cheese are improved, and the processed cheese is favorable for forming a more stable texture.

2. The method adopts the high-voltage pulse electric field to treat the reproduced mozzarella cheese melt, plays roles of sterilizing and inactivating enzyme, and can promote the stable flavor and texture of the reproduced mozzarella cheese.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.