阅读说明：本技术 一种再制干酪及其制备方法 (Processed cheese and preparation method thereof ) 是由 段剑平 侯团伟 吴晓虹 李敬刚 周德满 杨志轩 张凌 于 2019-09-20 设计创作，主要内容包括：本发明提供了一种再制干酪的制备方法,所述制备方法包括将混合后的原料均质、杀菌后,灌装、冷却的步骤；所述均质和所述杀菌的先后顺序不限；所述原料包括天然干酪、乳脂肪、乳粉、蛋白粉、甜味剂、稳定剂和水,所述的蛋白粉为蛋白粉<Image he="74" wi="347" file="DDA0002209885340000011.GIF" imgContent="drawing" imgFormat="GIF" orientation="portrait" inline="no"></Image>CH-7694和/或蛋白粉<Image he="76" wi="304" file="DDA0002209885340000012.GIF" imgContent="drawing" imgFormat="GIF" orientation="portrait" inline="no"></Image>852B。本发明还提供了利用该制备方法制得的再制干酪。本发明的再制干酪在不添加胶体的情况下,口感与状态均保持良好。本发明的再制干酪气孔较少,软硬适中,质地均一、表面光滑,呈奶油状,可涂抹性好；乳香浓郁,风味柔和。本发明的制备方法简单、方便,适于工业化生产。(The invention provides a preparation method of processed cheese, which comprises the steps of homogenizing, sterilizing, filling and cooling the mixed raw materials; the order of the homogenization and the sterilization is not limited; the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent and water, wherein the protein powder is protein powder CH-7694 and/or protein powder 852B. The invention also provides the processed cheese prepared by the preparation method. The processed cheese of the invention keeps good taste and state under the condition of not adding colloid. The processed cheese has less pores, moderate hardness, uniform texture, smooth surface, creamy appearance and capability of being used as a food additiveThe smearing property is good; the frankincense is rich and the flavor is soft. The preparation method is simple and convenient, and is suitable for industrial production.)

1. The preparation method of the processed cheese is characterized by comprising the steps of homogenizing, sterilizing, filling and cooling the mixed raw materials;

wherein the order of the homogenization and the sterilization is not limited;

the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent and water, wherein the protein powder is protein powderCH-7694 and/or protein powder852B。

2. The method of claim 1, wherein the raw materials comprise natural cheese 15% -25%, milk fat 6.5% -15.5%, milk powder 8% -12%, protein powder 1.2% -4.5%, sweetener 4% -8%, stabilizer 1% -1.5% and water 36.5% -64.3%; preferably:

the content of the natural cheese is 23.4%; and/or the milk fat content is 8.4%; and/or the content of the milk powder is 10 percent; and/or, the content of the albumen powder is 4.2%; and/or, the content of the sweetener is 6.7%; and/or the content of the stabilizer is 1.3 percent; and/or, the water content is 37.6% -38.9%;

the percentage is the mass percentage of the raw materials.

3. The production method according to claim 1 or 2,

the raw materials do not contain colloid;

and/or, the protein powderCH-7694 and protein powder852B in a mass ratio of 1:10 to 10:1, preferably 1:2 to 2:1, more preferably 2.5: 1.7;

and/or, the natural cheese comprises cheddar cheese, preferably low-salt cheddar cheese; the mass percentage of the low-salt cheddar cheese in the raw material is preferably 15-23.4%, for example 16.7%;

and/or the milk fat is butter and/or cream; the butter is preferably salt-free butter; the cream is preferably frozen cream; when the milk fat is butter and cream, the mass ratio of the butter to the cream is preferably 1:1 or less, more preferably 1.1: 2;

and/or the milk powder is full-fat milk powder and/or skim milk powder;

and/or the sweetener is one or more of white granulated sugar, high fructose corn syrup, sucrose and corn syrup;

and/or the stabilizer is starch and/or emulsifying salt, preferably one or more of trisodium phosphate, sodium hexametaphosphate, disodium hydrogen phosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate, such as sodium hexametaphosphate and trisodium phosphate;

and/or the raw materials also comprise a nutrition enhancer, and the nutrition enhancer is preferably calcium carbonate and/or vitamin D; the nutrition enhancer accounts for less than 1.2% of the raw materials by mass;

and/or, the raw material also comprises a flavor substance and/or a preservative; the flavor substances are preferably edible spices, edible essences and/or jam; the preservative is preferably potassium sorbate; the mass ratio of the flavor substance to the raw material is preferably 4.2% or less, for example, 0.06%; the preservative accounts for less than 0.1% of the raw materials by mass.

4. A method of preparation according to claim 3, wherein the flavoring essence is butter essence, preferably prepared as follows:

(a) sterilizing the mixed raw materials, inoculating lactobacillus, and fermenting;

the raw materials comprise light condensed milk and raw milk, and the mass ratio of the light condensed milk to the raw milk is 8:1-9: 1;

(b) fractionating the fermentation product in the step (a), and mixing the fractionated product with 2-3% of the fermentation product, wherein the percentage is mass percentage;

preferably:

in the step (a), the sterilization is pasteurization, the pasteurization temperature is 78-95 ℃, and the pasteurization time is 15-30 seconds;

and/or, step (a), the inoculation amount of the lactic acid bacteria is 5-6 wt%;

and/or, in step (a), the lactic acid bacteria are streptococcus lactis and/or lactobacillus bulgaricus; when the streptococcus lactis and the lactobacillus bulgaricus are inoculated simultaneously, the mass ratio of the streptococcus lactis to the lactobacillus bulgaricus is 1: 2;

and/or, in the step (a), the fermentation time is 30min-3h,

and/or, in step (a), the temperature of the fermentation is 36-38 ℃;

and/or, the step (b) is followed by a filling step.

5. The production method according to any one of claims 1 to 4,

the mixing is melt mixing; the raw materials are preferably stirred and premixed before the melting and mixing; the pre-mixing agitation rate is preferably from 500r/min to 1000r/min, for example 800 r/min; the temperature of the melting is preferably from 90 ℃ to 95 ℃, for example 93 ℃; the stirring speed of the melt mixing is preferably 1500r/min-2000 r/min;

and/or the homogenization pressure is between 105bar and 115bar, for example 110 bar;

and/or, the pasteurization in preparing the processed cheese is pasteurization; the temperature of the pasteurization is preferably 88 ℃ to 95 ℃, for example 90 ℃; the pasteurization time is preferably 5min-15 min;

and/or the filling temperature is 80 ℃ to 88 ℃, for example 82 ℃;

and/or, refrigerating is carried out after cooling, and the refrigerating temperature is preferably 0-5 ℃.

6. The method of any one of claims 1-5, wherein the starting material comprises: 23.4% of cheddar cheese, 5.5% of butter, 10% of cream, 6.7% of white granulated sugar, 0.1% of oryzanol, 10% of full cream milk powder, 0.6% of starch, 0.7% of emulsifying salt, 1.1% of calcium carbonate, and protein powderCH-76942.5%, and protein powder852B 1.7%, potassium sorbate 0.1% and water 37.6%, wherein the cheddar cheese comprises 16.7% of low-salt cheddar cheese, and the emulsifying salts are sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1;

or, the raw materials comprise: 23.4% of cheddar cheese, 5.5% of butter, 10% of cream, 6.7% of white granulated sugar, 0.1% of oryzanol, 10% of full cream milk powder, 0.6% of starch, 0.7% of emulsifying salt, 1.1% of calcium carbonate, and protein powderCH-76942.5%, and protein powder852B 1.7%, potassium sorbate 0.1%, water 37.54% and butter essence 0.06%, wherein the cheddar cheese comprises 16.7% of low-salt cheddar cheese, and the emulsifying salts are sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1;

the percentage is the mass percentage of the raw materials.

7. The preparation method of the butter essence is characterized by comprising the following steps:

(a) sterilizing the mixed raw materials, inoculating lactobacillus, and fermenting;

the raw materials comprise light condensed milk and raw milk, and the mass ratio of the light condensed milk to the raw milk is 8:1-9: 1;

(b) fractionating the fermentation product obtained in the step (a), and mixing the fractionated product with 2-3% of the fermentation product, wherein the percentage is mass percentage;

preferably:

in the step (a), the sterilization is pasteurization, the pasteurization temperature is 78-95 ℃, and the pasteurization time is 15-30 seconds;

and/or the inoculation amount of the lactic acid bacteria in the step (a) is 5-6 wt%;

and/or, in step (a), the lactic acid bacteria are streptococcus lactis and/or lactobacillus bulgaricus; when the streptococcus lactis and the lactobacillus bulgaricus are inoculated simultaneously, the mass ratio of the streptococcus lactis to the lactobacillus bulgaricus is 1: 2;

and/or, in the step (a), the fermentation time is 30min-3h,

and/or, in step (a), the temperature of the fermentation is 36-38 ℃;

and/or, the step (b) is followed by a filling step.

8. A butter essence prepared by the preparation method of claim 7; preferably:

every 100g of the butter essence comprises: 0.41g of protein, 28g of fat, 4.44g of carbohydrate and 66.4g of water;

and/or the flavor components of the butter essence comprise: 2.59% of ethanol, 1.07% of ethyl 2-methylpropionate, 7.89% of ethyl butyrate, 1.18% of butyl butyrate, 2.40% of ethyl hexanoate, 10.94% of isoamyl isobutyrate, 2.43% of 2-nonanone, 4.42% of ethyl octanoate, 2.55% of butyl lactate, 1.05% of 2-undecanone, 9.30% of butyric acid, 4.30% of ethyl decanoate, 1.29% of hexamethylcyclotrisiloxane, 1.90% of butylated hydroxytoluene, 1.22% of 5-butyl-dihydro-2 (3H) -furanone, 1.03% of ethyl maltol, 6.57% of octanoate, 1.01% of nonanolide, 1.81% of 5-hexyl-dihydro-2 (3H) -furanone, 8.29% of delta-decalactone, and 9.93% of gamma-heptylbuty; the flavor components of the butter essence preferably further comprise: 0.81% of ethyl acetate, 0.54% of 2-hydroxychalcone, 0.24% of trimethylsilanol, (R) -3-hydroxybutyric acid, 0.10% of butyl acetate, 0.51% of 1-butanol, 0.11% of 3-methylacetate, 0.70% of n-butanol, 0.63% of d-limonene, 0.16% of hexyl acetate, 0.19% of hydroxybutanone, 0.30% of 2, 3-dimethylpyrazine, 0.39% of n-hexanol, 0.19% of acetic acid, 0.22% of furfural, 0.86% of ethyl 4-oxopentanoate, 0.31% of dimethylsilanediol, 0.16% of 2-butoxy-1-methyl-2-oxoethylbutyrate, 0.60% of dihydro-5-propyl-2 (3H) furanone, 0.36% of 2-tridecanone, 0.31% of hexanoic acid, 0.85% of ethyl laurate, 0.32% of octamethylcyclotetrasiloxane, 0.12% of dihydro-5-methyl-5-2 (3H) -furanone, 0.23% of (S) -2-methyl-2-pyrrolidine, 0.30% of glycerol-1, 2-diacetate, 0.51% of 1- (1Z-oleyl alcohol) -Sn-propanetriyl-3-phosphorylcholine, 0.40% of glycerol diacetate, 0.22% of 1,2,3, glycerol-1-acetate, 0.11% of 9-decenoic acid, 0.60% of delta-dodecanol, 0.32% of lauric acid, 0.17% of ethyl vanillin and 0.85% of vanillin, wherein the percentages are ratios of peak areas of the respective components to the total peak area in GC-MS measurement.

9. The preparation method of the processed cheese is characterized by comprising the steps of homogenizing, sterilizing, filling and cooling the mixed raw materials;

wherein the order of the homogenization and the sterilization is not limited;

the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizing agent, butter essence and water; the butter essence is as claimed in claim 8;

preferably:

the protein powder is not protein powderCH-7694 and the protein powder is not protein powder852B；

And/or the natural cheese does not comprise full cream curd, and the preparation method of the full cream curd comprises the steps of sterilization, fermentation, curdling, whey discharging, stacking brewing, squeezing and maturation after the raw milk is subjected to nanofiltration and electrodialysis; the nanofiltration temperature is 10-15 ℃, the nanofiltration pressure is 1.5-2.0MPa, and the nanofiltration time is 25-30 min; the working current of the electrodialysis is 40-50A, the feed flow rate of the electrodialysis is 80-112mL/min, and the feed temperature of the electrodialysis is 18-36 ℃; more preferably: the sterilization after the nanofiltration and the electrodialysis is pasteurization, and the pasteurization temperature is preferably 72-95 ℃; the pasteurization time is preferably 15-30 seconds; and/or, the fermentation is carried out by inoculating lactobacillus; the temperature of the fermentation is 34-42 ℃, for example 38 ℃; the fermentation time is 20-45 min; the lactic acid bacteria are streptococcus thermophilus and/or lactobacillus bulgaricus; when the lactic acid bacteria are streptococcus thermophilus and lactobacillus bulgaricus, the mass ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1: 2; the inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%; and/or the curdling is performed by adding rennin; the addition amount of the rennin is 1-3 wt%, and the curding time is 20-40 min; and/or boiling, stirring and filtering are also included between the curds and the whey discharge; and/or the maturation time is 12-36h, such as 24 h; and/or, after said maturation, also a cryopreservation; and/or the raw milk is preferably raw milk with 3-4 wt% of protein, 3-4 wt% of fat and 3-5 wt% of lactose, more preferably raw milk with 3.2 wt% of protein, 3.2 wt% of fat and 4 wt% of lactose; and/or the raw milk is preferably raw cow milk or raw goat milk; and/or the raw milk is skim milk; and/or, each 100g of said whole milk curd comprises 1434 + -472 kJ of energy, 26.3 + -4 g of protein, 25.2 + -10 g of fat, 3.2 + -2 g of carbohydrate and 20-46mg of sodium; and/or the full cream curd block accounts for 50-100% of the natural cheese by mass.

10. A processed cheese produced by the method of any one of claims 1 to 6 or the method of claim 9.

Technical Field

The invention relates to the field of dairy products, and particularly relates to a processed cheese and a preparation method thereof.

Background

Natural cheese is a high-end dairy product with rich nutrition and is very popular abroad. However, because of the strong flavor of natural cheese, domestic consumers have low acceptance.

The processed cheese is a product with uniform texture, which is prepared by taking natural cheese as a raw material, crushing, mixing, adding emulsifying salt and other auxiliary materials containing milk or not containing milk, heating, melting, mixing, homogenizing, sterilizing and the like. The processed cheese is rich in nutritional ingredients such as high-quality protein, vitamins, minerals and the like, and has no strong fermentation smell of natural cheese, so that the processed cheese is more popular with Chinese consumers than the natural cheese.

At present, gelatin, carrageenan, locust bean gum and other colloidal substances are commonly used in the preparation of processed cheese so as to obtain better mouthfeel and increase the viscosity of the product. Although these gels are food additives and are harmless to the human body, they are low in nutritive value, and it is known that foods containing gels such as jelly and soft candy are not easily digested by the human body, and if they are excessively consumed, they may cause indigestion.

In the preparation of processed cheese, more gelatin is used, and the gelatin can be divided into edible gelatin, industrial gelatin, medicinal gelatin and photographic gelatin according to different extraction processes. The edible gelatin production raw materials are different from other gelatins, fresh, strictly quarantined and chemically-treated animal bones or skins of pigs, cattle and the like are required to be processed, then the animal bones or skins are dried and crushed by a fully-closed production line, and the requirements on the raw materials and the preparation process are very strict. However, some illegal manufacturers add the leather treated by the tannin into the food, and the toxic and harmful substances such as a large amount of ammonia nitrogen, heavy metal chromium and the like contained in the leather can cause great damage to the bodies of consumers.

Therefore, there is a need for a processed cheese that maintains good mouthfeel and condition without the addition of gums.

Disclosure of Invention

The invention aims to solve the technical problem that the processed cheese in the prior art is not easy to absorb and digest by a human body due to the addition of colloid components, and the processed cheese has certain difficulty in achieving good spreadability and sensory characteristics when no colloid is added. The processed cheese prepared by the method has good mouthfeel and state under the condition of not adding colloid, and avoids the worry of consumers about adding the colloid into the food under the condition of not influencing the mouthfeel, and the zero addition of the edible colloid ensures that the processed cheese prepared by the method is more relieved in food safety. The processed cheese prepared by the invention has less pores, moderate hardness, uniform texture, smooth surface, creamy appearance and good spreadability in the aspects of tissue state and structure. In the aspect of flavor effect, the frankincense is rich, and the flavor is soft. The preparation method is simple and convenient, and is suitable for industrial production.

Drawings

Fig. 1 is a graph of the spread effect of the processed cheese prepared in example 1.

Fig. 2 is a graph showing the smearing effect of the processed cheese prepared in comparative example 1.

Fig. 3 is a graph of the spread effect of the processed cheese prepared in comparative example 2.

Fig. 4 is a graph showing the results of the texture state of the samples in (1) of effect example 2, in which a is a graph showing the results of the processed cheese obtained in example 1, b is a graph showing the results of the processed cheese obtained in comparative example 3, and c is a graph showing the results of the processed cheese obtained in comparative example 4.

Fig. 5 is a graph showing the results of the smearing effect of the samples in (2) of example 2, in which a is a graph showing the results of the processed cheese obtained in example 1, b is a graph showing the results of the processed cheese obtained in comparative example 3, and c is a graph showing the results of the processed cheese obtained in comparative example 4.

FIG. 6 is a GC-MS flavor analysis spectrum of the butter essence prepared in example 3.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. The starting materials or reagents used in the examples are, unless otherwise specified, commercially available.

The raw materials used in the following examples are as follows:

low salt cheddar cheese, ripe cheddar cheese, bland butter, cream, whole milk powder: all purchased from Shanghai Jia foreign national trade company Limited; sodium hexametaphosphate and trisodium phosphate: shanghai level Rich food science and technology, Inc.; starch: IngredionSingapore Pte Ltd; protein powder 7694 (cargo number)CH-7694): beijing Zhongbai Chuangindustrial chemical Co., Ltd; protein powder 852B (cargo number)852B) The method comprises the following steps Tianjin health science and technology Limited; lidewei (purchased from Shanghai Yancheng Nutrition products science and technology Co., Ltd., the product composition is 11935-_A(IU/g)；2621-3931 V_D(IU/g); 325.6-488.4 taurine (mg/g)).

In the following examples, unless otherwise specified,% used is mass% of each of the raw materials in the total mass.

In the examples below, the ingredients of the mature cheddar cheese used may be 23.32% protein, 35.68% water, 36.20% fat, 0.01% carbohydrate, 1.82% salt; the low-salt cheddar cheese used may have the following composition: 23.72% protein, 37.68% water, 35.07% fat, 0.1% carbohydrate, 0.4% salt.