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 李敬刚 侯团伟 张凌 杨志轩 吴晓虹 周德满 于 2019-09-20 设计创作，主要内容包括：本发明公开了一种再制干酪的制备方法,其包括将混合后的原料均质、杀菌后,灌装、冷却的步骤,均质和杀菌的顺序不分前后,原料包括天然干酪、乳脂肪、乳粉、蛋白粉、甜味剂、稳定剂、乳化盐和水；天然干酪包含天然干酪A,其制备方法包括对原料乳进行纳滤和电渗析的步骤；所述纳滤的温度为10-15℃,压力为1.5-2.0MPa,时间为25-30min；所述电渗析的工作电流为40-50A,进料流速为80-112mL/min,进料温度为18-36℃。本发明还提供了一种再制干酪及天然干酪。利用该天然干酪制备再制干酪时,钠含量显著降低,钙含量显著增加,且乳香浓郁、风味柔和。本发明制备方法简单方便,适于工业化生产。(The invention discloses a preparation method of processed cheese, which comprises the steps of homogenizing and sterilizing mixed raw materials, filling and cooling, wherein the homogenizing and sterilizing sequence is not divided, and the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizer, emulsifying salt and water; the natural cheese comprises natural cheese A, and the preparation method comprises the steps of nano-filtering and electrodialysis on raw milk; the nanofiltration temperature is 10-15 ℃, the pressure is 1.5-2.0MPa, and the time is 25-30 min; the working current of the electrodialysis is 40-50A, the feeding flow rate is 80-112mL/min, and the feeding temperature is 18-36 ℃. The invention also provides processed cheese and natural cheese. When the natural cheese is used for preparing the processed cheese, the sodium content is obviously reduced, the calcium content is obviously increased, and the natural cheese is rich in frankincense and soft in flavor. 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 and sterilizing mixed raw materials, filling and cooling, wherein the homogenizing and sterilizing are carried out in a different sequence, and the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizer, emulsifying salt and water;

wherein the natural cheese comprises natural cheese A, and the preparation method of the natural cheese A comprises the steps of nano-filtering and electrodialysis on raw milk; 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 ℃.

2. The method of claim 1, wherein the raw materials comprise natural cheese 15-20%, milk fat 9-21%, milk powder 3-6%, albumen powder 2.5-3.5%, sweetener 10.0-17.5%, stabilizer 0.3-1.5%, emulsifying salt 0.4-0.6% and water 35.2-57.3%;

preferably, the content of the natural cheese is 18%; and/or the milk fat content is 12% or 16%; and/or the content of the milk powder is 4%, 5% or 6%; and/or the content of the albumen powder is 2.8 percent; and/or the content of the sweetener is 12% or 12.5%; and/or, the stabilizer is present in an amount of 0.5 to 1.0%, e.g. 0.6%; and/or the content of the emulsifying salt is 0.5 percent; and/or, the water content is 41.06-42.2%;

the percentage is the mass percentage of the raw materials.

3. The method of claim 1 or 2, further comprising the steps of sterilization, fermentation, curdling, whey removal, stacking, pressing and maturation after nanofiltration and electrodialysis; 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 inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%; 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;

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.

4. The production method according to any one of claims 1 to 3,

the raw milk is preferably the raw milk with the protein content of 3-4 wt%, the fat content of 3-4 wt% and the lactose content of 3-5 wt%, and is preferably the raw milk with the protein content of 3.2 wt%, the fat content of 3.2 wt% and the lactose content of 4 wt%;

and/or the raw milk is preferably raw cow milk or raw goat milk;

and/or the raw milk is skim milk;

and/or, the natural cheese A contains 1434 +/-472 kJ energy, 26.3 +/-4 g protein, 25.2 +/-10 g fat, 3.2 +/-2 g carbohydrate and 20-46mg sodium per 100 g;

and/or the natural cheese A accounts for 50-100% of the natural cheese by mass; when the mass ratio is not 100%, the natural cheese further comprises cheddar cheese;

and/or the milk fat is butter and/or cream, and the butter is preferably salt-free butter; the cream is preferably frozen cream;

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

and/or the albumen powder is albumen powder from milk, preferably albumen powderCH-7694 and/or protein powder852B; when the protein powder isCH-7694 and protein powder852B, the protein powderCH-7694 and protein powder852B is preferably in a mass ratio of 1:10 to 10:1, preferably 1:2 to 2:1, e.g. 1: 1;

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 one, two or three of xanthan gum, carrageenan and locust bean gum, such as xanthan gum, carrageenan and locust bean gum;

and/or the emulsifying salt is a compound emulsifying salt, preferably sodium hexametaphosphate and/or trisodium phosphate;

and/or the raw material further comprises a nutrition enhancer, the nutrition enhancer is preferably calcium carbonate, such as ground calcium carbonate; the nutrition enhancer accounts for preferably less than 1% of the processed cheese in mass ratio;

and/or, the raw material also comprises a flavor substance and/or a preservative; the flavor substances are preferably one or more of edible spices, essence, fruit jam and sour agent; the flavorant is, for example, vanilla extract; the sour agent is one or more of lactic acid, citric acid and malic acid; the preservative is preferably potassium sorbate; the mass ratio of the flavor substance to the processed cheese is preferably 10% or less, for example 0.06%, 0.2% or 6%; the preservative is preferably present in an amount of 0.1% or less, for example 0.08%, by mass of the processed cheese.

5. The method of claim 4, wherein the flavoring essence is butter flavoring essence, and the butter flavoring essence is preferably prepared by 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 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 volume 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.

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

the mixing is melt mixing; the raw materials are preferably stirred and premixed before the melting and mixing; the pre-mixing stirring rate is preferably from 500r/min to 1000r/min, for example 800 r/min; the temperature of the melt mixing is preferably from 90 ℃ to 95 ℃, e.g., 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; wherein the temperature of the sterilization is preferably 88-95 ℃, for example 90 ℃; the sterilization time is preferably 5min-15 min;

and/or the filling temperature is 80 ℃ to 88 ℃, such as 82 ℃ or 83 ℃;

and/or, the step of refrigerating is also included after the cooling, and the refrigerating temperature is preferably 0-5 ℃.

7. The method of any one of claims 1-6, wherein the starting material comprises: 9% cheddar cheese, 9% natural cheese A, 9% butter, 12% cream, 12% white granulated sugar, 3% skim milk powder, 1.4% protein powderCH-7694, 1.4% protein powder852B, 1% calcium carbonate, 0.5% emulsifying salt, 0.5% stabilizer, 0.03% vanilla extract, 0.03% butter essence, 0.08% potassium sorbate and 41.06% water;

or, the raw materials comprise: 9% Cheddar cheese, 9% natural cheese A, 9% butter12% of cream, 12% of white granulated sugar, 3% of skim milk powder and 1.4% of albumen powderCH-7694, 1.4% protein powder852B, 1% of calcium carbonate, 0.5% of emulsifying salt, 0.5% of stabilizing agent, 0.06% of butter essence, 0.08% of potassium sorbate and 41.06% of water;

or, the raw materials comprise: 18% of natural cheese A, 9% of butter, 12% of cream, 12% of white granulated sugar, 3% of skim milk powder and 1.4% of protein powderCH-7694, 1.4% protein powder852B, 1% calcium carbonate, 0.5% emulsifying salt, 0.5% stabilizer, 0.03% vanilla extract, 0.03% butter essence, 0.08% potassium sorbate and 41.06% water;

or, the raw materials comprise: 18% of natural cheese A, 9% of butter, 12% of cream, 12% of white granulated sugar, 3% of skim milk powder and 1.4% of protein powderCH-7694, 1.4% protein powder852B, 1% of calcium carbonate, 0.5% of emulsifying salt, 0.5% of stabilizing agent, 0.06% of butter essence, 0.08% of potassium sorbate and 41.06% of water;

the percentage is the mass percentage of the raw materials.

8. A preparation method of natural cheese is characterized by comprising the steps of nanofiltration and electrodialysis of raw milk; 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 ℃;

preferably, the nanofiltration and the electrodialysis are followed by the steps of sterilization, fermentation, curding, whey discharge, stacking, squeezing and maturation;

more preferably:

the sterilization is pasteurization, and the temperature of pasteurization 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 20min-45 min; the inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%; 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;

and/or the curdling is performed by adding rennin; the addition amount of the rennin is 1% -3%, 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.

9. A natural cheese made by the method of claim 8.

10. A processed cheese produced by the production method according to any one of claims 1 to 7.

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.

Domestic and foreign research has proved that the incidence of hypertension in modern society is closely related to the intake of sodium salt (salt and monosodium glutamate) in diet, besides the factors of family inheritance and mental stress. To reduce the incidence of hypertension, low sodium diets should be advocated vigorously. In addition, calcium is an essential element for the human body and also a nutrient required for life. And 700 million new osteoporosis patients, mainly including children and the old, are added in China every year, so that the calcium supplement product has great market development potential. Secondly, calcium supplement is a rigid requirement, is closely related to human body fatigue resistance, immunoregulation and the like, and can cause various diseases once calcium deficiency occurs. Therefore, calcium supplement products have been characterized as fast-market consumer products. However, the increasing pace of life makes it easy for many people to neglect their health concerns and to call for a convenient and simple calcium supplement.

Nanofiltration is a pressure-driven membrane separation process between reverse osmosis and ultrafiltration, and electrodialysis refers to the phenomenon in which charged solute particles (e.g., ions) in a solution migrate through a membrane when dialysis is performed under the influence of an electric field. In the prior art, nanofiltration or electrodialysis is frequently used in sewage treatment, for example, nanofiltration is separately applied to a yogurt production process to change product characteristics (such as viscosity, hardness, stickiness, chewiness, etc.) and whey desalination; or electrodialysis alone in the food industry for whey desalination etc. The combined application of nanofiltration and electrodialysis in cheese production has not been found to date.

Disclosure of Invention

The invention aims to solve the defects that the processed cheese in the prior art is high in sodium content and low in calcium content, and provides natural cheese, processed cheese and a preparation method thereof. The natural cheese prepared by the invention has the advantages that the sodium content is obviously reduced while the proper contents of components such as fat, protein and the like are kept; when the natural cheese prepared by the method is used for preparing the processed cheese, the sodium content of the processed cheese is obviously lower than that of the processed cheese prepared by the low-salt Cheddar cheese sold in the market, and the calcium content of the processed cheese can be increased to some extent, so that the current healthy consumption concept of low sodium and high calcium is conformed. In the aspect of flavor effect, the processed cheese is rich in frankincense and soft in flavor. The preparation method is simple and convenient, and is suitable for industrial production.

Nanofiltration is a method for realizing component separation by means of pressure difference, charge repulsion and sieving, and the nanofiltration efficiency is seriously influenced by the increase of the density and viscosity of raw milk caused by raw milk fat at 10-15 ℃. In addition, the raw milk has complex components, different operating conditions have different pollution degrees on the nanofiltration membrane, and the separation effect of the nanofiltration membrane is greatly influenced. Different electrodialysis operation conditions (such as working voltage and operation flow) have great influence on the separation of salt in raw milk and the retention rate of raw milk protein. Through extensive research and investigation, the inventors of the present invention have unexpectedly found that when natural cheese is prepared using nanofiltration and electro-osmosis techniques with specific parameters as described herein, the sodium content of the prepared cheese is significantly reduced while maintaining suitable fat, protein, etc. content. When the processed cheese is used for preparing processed cheese, the sodium content of the obtained processed cheese is obviously lower than that of the processed cheese prepared by using the low-salt cheddar cheese sold in the market, and the calcium content of the obtained processed cheese can be increased.

In order to solve the technical problems, the first aspect of the invention provides a preparation method of processed cheese, which comprises the steps of homogenizing and sterilizing mixed raw materials, filling and cooling; the homogenization and the sterilization are not performed in sequence, and the raw materials comprise natural cheese, milk fat, milk powder, protein powder, a sweetening agent, a stabilizer, emulsifying salt and water;

wherein the natural cheese comprises natural cheese A, and the preparation method of the natural cheese A comprises the steps of nano-filtering and electrodialysis on raw milk; 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 ℃.

In the present invention, the natural cheese A can be prepared by the conventional cheese preparation method in the art, except for the above-mentioned preparation steps.

It should be noted that the letters "A" and the like following a term in the present invention, such as "A" in "Natural cheese A", are not intended to be limiting, but merely to distinguish identical or similar terms. In the present invention, the natural cheese a may also be referred to as a full cream curd.

Preferably, the raw materials comprise 15-20% of natural cheese, 9-21% of milk fat, 3-6% of milk powder, 2.5-3.5% of protein powder, 10.0-17.5% of sweetening agent, 0.3-1.5% of stabilizing agent, 0.4-0.6% of emulsifying salt and 35.2-57.3% of water, wherein the percentage is the mass percentage of each raw material in the processed cheese;

more preferably: the natural cheese accounts for 18 percent; and/or, the milk fat is 12% or 16%; and/or the milk powder is 4%, 5% or 6%; and/or the protein powder accounts for 2.8%; and/or, the sweetener is 12% or 12.5%; and/or, the stabilizer is 0.5% to 1.0%, e.g. 0.6%; and/or, the emulsifying salt is 0.5%; and/or, the water is 41.06-42.2%;

the percentage is the mass percentage of the raw materials.

Preferably, after nanofiltration and electrodialysis, the method further comprises the steps of sterilization, fermentation, curding, whey discharge, stacking brewing, squeezing and maturation;

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 inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%, and the wt% is mass percentage; 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;

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.

Preferably, the raw milk is raw milk with a protein content of 3-4 wt%, a fat content of 3-4 wt% and lactose of 3-5 wt%, preferably raw milk with a protein content of 3.2 wt%, a fat content of 3.2 wt% and lactose of 4 wt%, i.e. mass%.

Preferably, the raw milk is raw cow milk or raw goat milk.

Preferably, the raw milk is skim milk. Skim milk can be generally obtained by filtering raw milk and separating fat.

Preferably, each 100g of the natural cheese A contains 1434 + -472 kJ energy, 26.3 + -4 g protein, 25.2 + -10 g fat, 3.2 + -2 g carbohydrate and 20-46mg sodium. The sodium content of the cheese is obviously lower than that of the low-salt cheddar cheese sold on the market (the physicochemical indexes are approximately 1717kJ/100g of energy, 23.7g/100g of protein, 35.1g/100g of fat, 0.1g/100g of carbohydrate and 156mg/100g of sodium). Because the content of the natural cheese A obtained by the same preparation method has errors, the natural cheese A within the error range is within the protection range of the invention.

Preferably, the mass ratio of the natural cheese A to the natural cheese is 50-100%. When the mass ratio is not 100%, the natural cheese further includes cheddar cheese. In the present invention, the cheddar cheese may be, unless otherwise specified, a generally mature cheddar cheese as is conventional in the art, and generally comprises the following components in proportions: 20-27% of protein, 35-45% of water and 24-37% of fat.

In the present invention, the milk fat may be any milk fat conventionally used in the art, and may be any existing product obtained from milk to provide a milk fat as a main component, preferably butter and/or cream. The butter is preferably salt-free butter. The cream can be in liquid state, and the cream content can be 38-40%, wherein the percentage is mass percentage. When the milk fat is butter and cream, the mass ratio of the butter to the cream may be 9: 12.

In the present invention, the powdered milk may be powdered milk conventionally used in the art, and preferably, the powdered milk is whole milk powder and/or skim milk powder.

In the invention, the protein powder can be conventional protein powder in the field. Preferably, the protein powder is milk-derived protein powder, preferably protein powderCH-7694 and/or protein powder852B. When the protein powder isCH-7694 and protein powder852B, the proteinPowderCH-7694 and protein powder852B are preferably in a mass ratio of 1:10 to 10:1, preferably 1:2 to 2:1, e.g. 1: 1.

In the invention, the protein powderCH-7694 is available from Bai Chuang chemical Co., Ltd, Beijing, and is generally protein powder prepared from milk with protein content higher than 73%, and the chemical indexes generally include: protein (N x 6.38) is not less than 73%, lactose is not more than 15%, fat is not more than 8%, ash content is not more than 6% and water content is not more than 7%.

In the invention, the protein powder852B, available from tianjin health technologies ltd, which is typically micellar casein (content 75%) isolated from milk, and chemical indicators typically include: moisture 6% or less, protein 81.5%, dry protein 86% or more (e.g., 86%), casein micelles/protein 92%, fat 2.5% or less (e.g., 1.5%), carbohydrate 4%, lactose 6% or less (e.g., 4%) and ash 9% or less (e.g., 8%).

In the present invention, the sweetener may be a sweetener conventionally used in the art, and is generally a substance that imparts sweetness and can supplement solids. Preferably, the sweetener is one or more of white granulated sugar, high fructose corn syrup, sucrose and corn syrup.

In the present invention, the stabilizer may be a stabilizer conventionally used in the art. Preferably, the stabilizer is one, two or three of xanthan gum, carrageenan and locust bean gum, such as xanthan gum, carrageenan and locust bean gum. When the stabilizer is xanthan gum, carrageenan and locust bean gum, the mass ratio of the xanthan gum, the carrageenan and the locust bean gum can be 1:1: 1.

In the present invention, the emulsifying salt may be one conventionally used in the art. Preferably, the emulsifying salt is a composite emulsifying salt, and the composite emulsifying salt generally refers to a composition of two or more emulsifying salts. Sodium hexametaphosphate and/or trisodium phosphate is preferred, for example a combination of sodium hexametaphosphate and trisodium phosphate.

In the present invention, the raw material may further include a nutrition enhancer, which may be a nutrition enhancer conventionally used in the art. Preferably, the nutrient supplement is calcium carbonate, such as ground calcium carbonate; the weight ratio of the nutrition enhancer to the processed cheese is preferably less than 1%.

Preferably, the raw materials further comprise a flavor substance and/or a preservative; the flavor substances are preferably one or more of edible spices, essences, fruit sauces and souring agents, such as vanilla extracts; the sour agent is one or more of lactic acid, citric acid and malic acid; the preservative is preferably potassium sorbate; the mass ratio of the flavor substance to the processed cheese is preferably 10% or less, for example 0.06%, 0.2% or 6%; the preservative is preferably present in an amount of 0.1% or less, for example 0.08%, by mass of the processed cheese. When the flavor substances are essence and/or sour agent, the mass ratio of the flavor substances to the processed cheese can be below 0.2%, preferably 0.1% -0.2%; when the flavor material is a fruit sauce, the mass ratio of the flavor material to the processed cheese can be generally 6-10%.

Preferably, the essence is butter essence; more preferably, the preparation method of the butter essence is 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;

further 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 volume 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.

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

Preferably, the homogenization pressure is between 105bar and 115bar, for example 110 bar.

Preferably, the pasteurization in preparing the processed cheese is pasteurization; wherein the temperature of the sterilization is preferably 88-95 ℃, for example 90 ℃; the time for sterilization is preferably 5min-15 min.

Preferably, the filling temperature is 80 ℃ to 88 ℃, such as 82 ℃ or 83 ℃.

Preferably, the step of refrigerating is further included after the cooling, and the refrigerating temperature is preferably 0-5 ℃.

In a preferred embodiment of the present invention, the raw materials include: 9% cheddar cheese, 9% natural cheese A, 9% butter, 12% cream, 12% white granulated sugar, 3% skim milk powder, 1.4% protein powderCH-7694, 1.4% protein powder852B, 1% calcium carbonate, 0.5% emulsifying salt, 0.5% stabilizer, 0.03% vanilla extract, 0.03% butter essence, 0.08% potassium sorbate and 41.06% water.

In another preferred embodiment of the present invention, the raw materials comprise: 9% cheddar cheese, 9% natural cheese A, 9% butter, 12% cream, 12% white granulated sugar, 3% skim milk powder, 1.4% protein powderCH-7694, 1.4% protein powder852B, 1% of calcium carbonate, 0.5% of emulsifying salt, 0.5% of stabilizing agent, 0.06% of butter essence, 0.08% of potassium sorbate and 41.06% of water.

In another preferred embodiment of the present invention, the raw materials comprise: 18% of natural cheese A, 9% of butter, 12% of cream, 12% of white granulated sugar, 3% of skim milk powder and 1.4% of protein powderCH-7694, 1.4% protein powder852B, 1% calcium carbonate, 0.5% emulsifying salt, 0.5% stabilizer, 0.03% vanilla extract, 0.03% butter essence, 0.08% potassium sorbate and 41.06% water.

In another preferred embodiment of the present invention, the raw materials comprise: 18% of natural cheese A, 9% of butter, 12% of cream, 12% of white granulated sugar, 3% of skim milk powder and 1.4% of protein powderCH-7694, 1.4% protein powder852B, 1% of calcium carbonate, 0.5% of emulsifying salt, 0.5% of stabilizer, 0.06% of butter essence and 0.08% of potassium sorbateAnd 41.06% water.

The percentage is the mass percentage of the raw materials.

In order to solve the above technical problems, a second aspect of the present invention provides a method for preparing natural cheese, comprising the steps of subjecting raw milk 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 ℃;

preferably, the nanofiltration and the electrodialysis are followed by the steps of sterilization, fermentation, curding, whey discharge, stacking, squeezing and maturation;

more preferably:

the sterilization is pasteurization, and the temperature of pasteurization 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 20min-45 min; the inoculation amount of the lactic acid bacteria is 2-5 wt%, preferably 3 wt%; 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;

and/or the curdling is performed by adding rennin; the addition amount of the rennin is 1% -3%, 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.

In order to solve the above technical problems, a third aspect of the present invention provides a natural cheese produced by the production method according to the second aspect of the present invention.

In order to solve the above technical problems, a fourth aspect of the present invention provides a processed cheese produced by the production method according to the first aspect of the present invention.

In the present invention, the processed cheese may also be referred to as processed cheese, recombined cheese, or other terms commonly used in the art.

The percentages used are percentages by mass, unless otherwise specified.

The starting materials or reagents used in the present invention are commercially available unless otherwise specified.

On the basis of the common knowledge in the field, the preferable conditions of the technical characteristics of the invention can be combined randomly to obtain the preferable embodiment of the invention.

The positive progress effects of the invention are as follows:

the sodium content of the natural cheese prepared by the invention is obviously reduced, and when the natural cheese prepared by the invention is used for preparing the processed cheese, the sodium content of the natural cheese is obviously lower than that of the processed cheese prepared by the similar products sold in the market, such as low-salt Cheddar cheese (the sodium content of the similar products sold in the market is generally about 330mg/100g (namely, the sodium content of 330mg in each 100g of processed cheese is generally about 330mg/100 g), and the calcium content of the similar products sold in the market is generally about 330mg/100 g), and meanwhile, the calcium content of the similar products can be increased, so that the natural cheese is in accordance with the current health consumption concept of low sodium and high calcium. In addition, the processed cheese prepared by the method is rich in frankincense and soft in flavor. In a preferred embodiment of the invention, when the cheese component of the processed cheese material is replaced entirely with natural cheese made according to the invention, the processed cheese made has an increased calcium content and a reduced sodium content of approximately one-half as compared to processed cheese made with commercially available low salt cheddar cheese.

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:

mature cheddar cheese, salt-free butter, cream, skim milk powder: shanghai Jia foreign national trade company, Inc.; compound emulsified salt (sodium hexametaphosphate and trisodium phosphate in a mass ratio of 2: 1): shanghai level Rich food science and technology, Inc.; protein powder CH7694 (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; the heavy calcium carbonate is purchased from Zhejiang celestite nanometer science and technology corporation; xanthan gum is available from danisc; carrageenan is purchased from Shanghai Beilian Biotech limited; locust bean gum is available from Nanjing Panzhi Biochemical Co., Ltd.