阅读说明：本技术 切片再制干酪、干酪复合产品及制备方法 (Slice processed cheese, cheese composite product and preparation method ) 是由 闫清泉 宗学醒 赵中华 李志国 边燕飞 李玲玉 于 2020-06-02 设计创作，主要内容包括：本发明公开了一种切片再制干酪、干酪复合产品及制备方法。该切片再制干酪,通过控制切片再制干酪中蛋白含量和脂肪含量,以及蛋白中酶凝酪蛋白和非酶凝酪蛋白的质量比；同时控制切片再制干酪中作为原料的稳定剂和第一乳化盐各自的含量,使切片再制干酪韧性好,不易折断,整片质构均匀,不分层。同时将该切片再制干酪和夹心料液灌装过程中,两者不会互相混合,内部夹心厚度均匀,终产品界限分明,不易分层。该干酪复合产品是通过切片再制干酪和奶油奶酪夹心形成依次层叠的切片再制干酪、奶油奶酪夹心和切片再制干酪,各层之间界限分明。(The invention discloses a sliced processed cheese, a cheese composite product and a preparation method thereof. The slice processed cheese is prepared by controlling the protein content and fat content in the slice processed cheese and the mass ratio of enzymatic casein to non-enzymatic casein in protein; meanwhile, the respective contents of the stabilizer and the first emulsifying salt serving as raw materials in the processed cheese slices are controlled, so that the processed cheese slices are good in toughness, not easy to break, uniform in whole texture and not layered. Meanwhile, in the filling process of the sliced processed cheese and the sandwich material liquid, the sliced processed cheese and the sandwich material liquid cannot be mixed with each other, the thickness of the inner sandwich is uniform, the boundary of the final product is clear, and the final product is not easy to layer. The cheese composite product is formed by sequentially laminating slice processed cheese, cream cheese sandwich and slice processed cheese through the slice processed cheese and the cream cheese sandwich, and the boundary between the layers is clear.)

1. The slice processed cheese is characterized in that the slice processed cheese contains 15 wt% -20 wt% of protein and 20 wt% -25 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: (1-1.5);

the slice processed cheese comprises a stabilizer and a first emulsifying salt, wherein the content of the stabilizer is 0.3-0.6 wt%, and the content of the first emulsifying salt is 0.8-1.4 wt%.

2. The sliced processed cheese of claim 1, wherein the first emulsifying salt comprises emulsifying salt JOHA C special and emulsifying salt joas 9, the emulsifying salt JOHA C special is present in an amount of 0.5-0.8 wt.%, and the emulsifying salt joas 9 is present in an amount of 0.3-0.6 wt.%.

3. The slice processed cheese of claim 1 or 2, wherein the stabilizer comprises agar and carrageenan, wherein the agar is present in an amount of 0.1-0.2 wt% and the carrageenan is present in an amount of 0.2-0.4 wt%.

4. The processed cheese slice according to any of claims 1 to 3, comprising the following raw materials:

5. the processed cheese slice of claim 4, further comprising membrane-separated casein, wherein the membrane-separated casein is present in an amount of 7.5 wt% to 10.5 wt%.

6. A method of making a processed cheese slice as claimed in any of claims 1 to 5, comprising the steps of:

mixing the raw materials, and melting;

and sterilizing and emulsifying the melted materials in sequence.

7. The method as claimed in claim 6, wherein the melting temperature is 80-90 ℃, the stirring speed is 2000-3000rpm, and the stirring time is 3-5 min.

8. The method for preparing the compound of claim 6 or 7, wherein the temperature for sterilization is 135-145 ℃;

the emulsifying temperature is 80-90 ℃, and the time is 3-5 min.

9. A cheese composite product comprising the sliced processed cheese of any of claims 1-5.

10. The cheese composite product according to claim 9, further comprising a center material, wherein the center material is a cream cheese filling, and the cheese composite product comprises a sliced processed cheese, a cream cheese filling, and a sliced processed cheese, which are sequentially stacked.

11. The cheese composite product according to claim 10, wherein the cream cheese filling has a protein content of 7.6 wt% to 10 wt%, a fat content of 30 wt% to 35 wt%, and a mass ratio of membrane-separated casein to acid-coagulated casein in the protein of 1: (1-2).

12. A cheese composite product according to claim 11, characterised in that the cream cheese centre comprises 50-70 wt% of raw cream cheese, 0.7-1.1 wt% of the second emulsifying salt, 3-5 wt% of the membrane-separated casein and 0.1-0.3 wt% of locust bean gum.

13. A cheese composite product according to claim 12, characterised in that the second emulsifying salt comprises emulsifying salt JOHA S4SS and emulsifying salt JOHA S9, the emulsifying salt JOHA S4SS being present in an amount of 0.5-0.8 wt% and the emulsifying salt JOHA S9 being present in an amount of 0.2-0.3 wt%.

14. A process for the preparation of a cheese composite product as claimed in any of claims 10 to 13, comprising the steps of:

filling the sliced processed cheese of any of claims 1-5 and the cream cheese filling into a packaging film through a sandwiched double-layer filling head to form a cheese composite product comprising the sliced processed cheese, the cream cheese filling and the sliced processed cheese stacked in sequence.

15. The method of preparation according to claim 14, characterized in that it comprises the following steps: mixing the raw materials, and melting at 80-90 deg.C under stirring speed of 2000-3000rpm for 3-5 min; and sterilizing and emulsifying the melted materials in sequence, wherein the sterilization temperature is 135-145 ℃, the emulsification temperature is 70-80 ℃, and the time is 2-3 min.

16. The method of claim 14 or 15, wherein the slice processed cheese has a filling temperature of 70 ℃ to 75 ℃;

the pouring temperature of the cream cheese sandwich is 60-65 ℃;

the ratio of the filling quality of the sliced processed cheese to the cream cheese sandwich is (2.5-4): 1.

Technical Field

The invention belongs to the technical field of cheese preparation, and particularly relates to a sliced processed cheese, a cheese composite product and a preparation method.

Background

Slice-processed cheese is one of the traditional processed cheese varieties, which is mainly used as a hamburger ingredient, and at present, slice-processed cheese mainly comprises an independent slice (IWS) and a Slice On Slice (SOS). Individual slices are one of the main categories of retail cheese, and sliced cheese is mainly used in catering consumption. The existing slice processed cheese has single form and serious homogenization. Filling in individually sliced cheeses will become the new product direction.

In order to form the conventional independent sliced cheese uniformly, the process needs to cool rapidly, and the cheese slice subjected to rapid cooling treatment has poor toughness and is easy to break in the bending process due to increased hardness and reduced viscosity. If the traditional sliced cheese is used as the outer layer of the sandwich cheese, the cheese slices are easy to break after being rapidly cooled, so that the sandwich is leaked; if the temperature is reduced slowly, the outer layer cheese and the sandwich can keep certain fluidity for a long time, and the two materials are easy to mix without layering.

Disclosure of Invention

Therefore, the invention aims to solve the technical problems that the existing sandwich cheese sandwich product is difficult to consider the defects that an outer layer cheese sheet is easy to break and the outer layer cheese and the sandwich are easy to mix, and the layering effect is avoided, so that the slice processed cheese, the cheese composite product and the preparation method are provided.

The slice processed cheese provided by the invention contains 15 wt% -20 wt% of protein and 20 wt% -25 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: (1-1.5);

the slice processed cheese comprises a stabilizer and a first emulsifying salt, wherein the content of the stabilizer is 0.3-0.6 wt%, and the content of the first emulsifying salt is 0.8-1.4 wt%.

Further, the first emulsified salt comprises an emulsified salt JOHA C special and an emulsified salt JOHAS9, the content of the emulsified salt JOHA C special is 0.5-0.8 wt%, and the content of the emulsified salt JOHAS9 is 0.3-0.6 wt%.

Further, the stabilizing agent comprises agar and carrageenan, wherein the content of the agar is 0.1-0.2 wt%, and the content of the carrageenan is 0.2-0.4 wt%.

Further, the slice processed cheese comprises the following raw materials:

further, the composite membrane also comprises membrane separation casein, and the content of the membrane separation casein is 7.5 wt% -10.5 wt%.

Based on 100 parts by mass, the cheese comprises 24-40 parts of cheese, 3-8 parts of skim milk powder, 13-18 parts of milk fat, 0.3-0.6 part of stabilizer, 0.8-1.4 parts of first emulsifying salt and 7.5-10.5 parts of membrane separation casein, and the balance of preservative, edible essence and pigment can be added according to national standard requirements, and the balance of preservative, edible essence and pigment can be supplemented with water.

Further, the milk fat is at least one of cream, butter, or anhydrous butter.

In addition, the invention also provides a preparation method of the processed cheese slices, which comprises the following steps:

mixing the raw materials, and melting;

and sterilizing and emulsifying the melted materials in sequence.

Further, the melting temperature is 80-90 ℃, the stirring speed is 2000-3000rpm, and the stirring time is 3-5 min.

Further, the sterilization temperature is 135-145 ℃;

the emulsifying temperature is 80-90 ℃, and the time is 3-5 min.

In addition, the invention further provides a cheese composite product which comprises the sliced processed cheese.

The cheese composite product comprises slice processed cheese, cream cheese sandwich and slice processed cheese which are sequentially stacked.

Further, the cream cheese sandwich contains 7.6-10 wt% of protein, 30-35 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in protein is 1: (1-2).

Further, the cream cheese filling comprises 50-70 wt% of raw cream cheese, 0.7-1.1 wt% of a second emulsifying salt, 3-5 wt% of a membrane separation casein and 0.1-0.3 wt% of locust bean gum.

Further, the second emulsified salt comprises an emulsified salt JOHA S4SS and an emulsified salt JOHA S9, the content of the emulsified salt JOHA S4SS is 0.5-0.8 wt%, and the content of the emulsified salt JOHA S9 is 0.2-0.3 wt%.

In addition, the invention also provides a preparation method of the cheese composite product, which comprises the following steps:

and filling the sliced processed cheese and the cream cheese sandwich into a packaging film through a double-layer filling head of the interlayer to form a cheese composite product comprising the sliced processed cheese, the cream cheese sandwich and the sliced processed cheese which are sequentially stacked.

Further, the preparation method of the cream cheese sandwich comprises the following steps: mixing the raw materials, and melting at 80-90 deg.C under stirring speed of 2000-3000rpm for 3-5 min; and sterilizing and emulsifying the melted materials in sequence, wherein the sterilization temperature is 135-145 ℃, the emulsification temperature is 70-80 ℃, and the time is 2-3 min.

Further, the perfusion temperature of the sliced processed cheese is 70-75 ℃;

the pouring temperature of the cream cheese sandwich is 60-65 ℃;

the ratio of the filling quality of the sliced processed cheese to the cream cheese sandwich is (2.5-4): 1, the quality ratio of the two is controlled to ensure the bright characteristics and convenient use of the final product, and the situation that the inner layer is too many and the inner layer is exposed because the outer layer is not enough to completely wrap the inner layer is avoided; or avoid too many outer layers, less obvious product characteristics and too little filling.

The emulsified salt JOHA C special, the emulsified salt JOHAS9 and the emulsified salt JOHA S4SS in the present invention were purchased from Kazakh corporation, Inc.

The enzymatic casein in the invention is similar to enzymatic casein in GB31638-2016, and the enzymatic casein in the invention actually refers to raw cheese, namely casein brought in natural cheese, because the traditional natural cheese is curdled by rennin, casein in milk is cut by rennin, so that the casein is changed into enzymatic casein; the non-enzymatic casein is casein brought by skim milk powder and membrane separation casein; the membrane separation casein refers to membrane separation casein in GB 31638-2016; the sour casein is casein carried by the cream cheese sandwich, and the cream cheese sandwich is different from the traditional natural cheese, and is obtained by microorganism fermentation acidification and casein denaturation, so the casein in the cream cheese sandwich is the sour casein.

Compared with the prior art, the invention has the following beneficial effects:

(1) the slice processed cheese provided by the invention is prepared by controlling the protein content and fat content in the slice processed cheese and the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein; meanwhile, the respective contents of the stabilizer and the first emulsifying salt serving as raw materials in the processed cheese slices are controlled, so that the processed cheese slices are good in toughness, not easy to break, uniform in whole texture and not layered. Meanwhile, in the filling process of the sliced processed cheese and the sandwich material liquid, the sliced processed cheese and the sandwich material liquid cannot be mixed with each other, the thickness of the inner sandwich is uniform, the boundary of the final product is clear, and the final product is not easy to layer.

(2) According to the processed cheese slice, the two emulsifying salts are matched with each other at a specific content, so that the melting degree of each raw material of the processed cheese slice in the melting process can be further ensured, the processed cheese slice is favorable for ensuring that the processed cheese slice has uniform texture and is not layered; the stability of the system in the preparation process can be further improved by adopting two stabilizers to be matched at specific content.

(3) The preparation method of the slice processed cheese provided by the invention comprises the following steps of mixing all raw materials, and melting; the melted materials are sequentially sterilized and emulsified, and the sliced processed cheese is prepared by the preparation method, has good toughness, is not easy to break, and has uniform whole texture and no delamination.

(4) The cheese composite product provided by the invention can be better matched with a formula of sliced processed cheese by optimizing the formula of cream cheese sandwich, so that the two can not be mixed with each other in the filling process, the thickness of the inner sandwich is uniform, the final product has clear limit, and the cheese composite product is not easy to layer.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a product diagram of a cheese composite product according to example 1 of the present invention.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.

Example 1

The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;

wherein the sliced processed cheese comprises 24g of primary cheese, 8g of skim milk powder, 17.8g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.3g of emulsifying salt JOHAS9 and 7.5g of membrane separation casein; the slice processed cheese contains 15 wt% of protein and 25 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1: 1.5;

cream cheese filling comprises 50g of primary cream cheese, 0.5g of emulsifying salt JOHA S4SS, 0.3g of emulsifying salt JOHA S9, 5g of membrane-separated casein and 0.3g of locust bean gum, and 15g of anhydrous cream (adding milk fat to fat design index); the content of protein in cream cheese is 8.5 wt%, the content of fat is 32 wt%, and the mass ratio of membrane separation casein to acid coagulation casein in protein is 1: 1;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing the cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, and stirring at 2500rpm and 85 ℃ for 4 min; sending into UHT sterilizer, and sterilizing at 140 deg.C; sterilizing, cooling to 85 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 4 min;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 4min at 2500rpm and 85 ℃; sterilizing in UHT sterilizer at 140 deg.C; sterilizing, cooling to 75 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 2.5 min;

(3) filling the two base materials into a packaging film through an interlayer double-layer filling head, wherein the filling temperature of the outer layer slice reproduced cheese is 72 ℃, the filling temperature of the inner layer cream cheese is 62 ℃, and the filling mass ratio of the outer layer slice reproduced cheese to the inner layer cream cheese is 2.5: 1, preparing sandwich cheese, namely a cheese composite product, as shown in figure 1.

Example 2

The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;

wherein the sliced processed cheese comprises 40g of primary cheese, 3g of skim milk powder, 13g of cream, 0.1g of agar, 0.4g of carrageenan, 0.5g of emulsifying salt JOHA C special, 0.6g of emulsifying salt JOHAS9 and 10.5g of membrane separation casein; the slice processed cheese contains 20 wt% of protein and 20 wt% of fat, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1: 1;

the cream cheese filling comprises 70g of raw cream cheese, 0.8g of emulsifying salt JOHA S4SS, 0.3g of emulsifying salt JOHA S9, 4.7g of membrane-separated casein and 0.1g of locust bean gum; 5.5g of anhydrous cream (the milk fat is supplemented to 30%), 10 wt% of protein content in cream cheese, 30 wt% of fat content, and mass ratio of membrane separation casein to acid coagulation casein in protein is 1: 1.5;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing the cheddar cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, and stirring at 90 ℃ for 3min at 2000 rpm; sending into UHT sterilizer, and sterilizing at 145 deg.C; sterilizing, cooling to 80 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 5 min;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 5min at 3000rpm and 80 ℃; sterilizing in UHT sterilizer at 135 deg.C; sterilizing, cooling to 80 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 2 min;

(3) filling the two base materials into a packaging film through an interlayer double-layer filling head, wherein the filling temperature of the outer layer slice reproduced cheese is 70 ℃, the filling temperature of the inner layer cream cheese is 65 ℃, and the filling mass ratio of the outer layer slice reproduced cheese to the inner layer cream cheese is 3: 1, preparing the sandwich cheese, namely the cheese composite product.

Example 3

The embodiment provides a cheese composite product and a preparation method thereof, wherein the cheese composite product comprises slice processed cheese, cream cheese and slice processed cheese which are sequentially stacked;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; 14.5g of anhydrous cream (fat content is supplemented to 35% by using milk fat), 7.6 wt% of protein content in cream cheese, 35 wt% of fat content, and mass ratio of membrane separation casein to acid coagulation casein in protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing Cheddar cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, and stirring at 3000rpm and 80 ℃ for 3-5 min; sending into UHT sterilizer, and sterilizing at 135 deg.C; sterilizing, cooling to 90 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 3 min;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 3min at 2000rpm and 90 ℃; sterilizing in UHT sterilizer at 145 deg.C; sterilizing, cooling to 70 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 3 min;

(3) filling the two base materials into a packaging film through an interlayer double-layer filling head, wherein the filling temperature of the outer layer slice reproduced cheese is 75 ℃, the filling temperature of the inner layer cream cheese is 60 ℃, and the filling mass ratio of the outer layer slice reproduced cheese to the inner layer cream cheese is 2.8: 1, preparing the sandwich cheese, namely the cheese composite product.

Example 4

This example provides a cheese composite product and a method of making the same. The difference from example 1 is that: in this example, 0.5g of agar was added alone as a stabilizer.

Comparative example 1

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 18g of primary cheese, 5g of skim milk powder, 17.6g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 4.5g of membrane separation casein; the slice processed cheese contains 10 wt% of protein and 23 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

cream cheese filling comprised 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum, 11.5g of anhydrous cream (milk fat supplemented to 32%) and; the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product is the same as that of example 1.

Comparative example 2

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

the sliced processed cheese comprises 50g of primary cheese, 5g of skim milk powder, 8g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 12.8g of membrane separation casein; the slice processed cheese contains 25 wt% of protein and 23 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1;

cream cheese comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product is the same as that of example 1.

Comparative example 3

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 26.7g of primary cheese, 5g of skim milk powder, 15g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 13.8g of membrane separation casein; the slice processed cheese contains 20 wt% of protein and 23 wt% of fat, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 2;

cream cheese comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product is the same as that of example 1.

Comparative example 4

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 43.2g of primary cheese, 5g of skim milk powder, 10g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 6.6g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of the enzymatic casein to the non-enzymatic casein in the protein is 1.5: 1;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product is the same as that of example 1.

Comparative example 5

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 10g of skim milk powder, 13.2g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 7.8g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 0.9;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product is the same as that of example 1.

Comparative example 6

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 1g of skim milk powder, 13.2g of anhydrous cream, 0.15g of agar, 0.3g of carrageenan, 0.6g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 11.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 0.8;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product is the same as that of example 1.

Comparative example 7

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 1.2g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps:

(1) base material preparation of sliced processed cheese: pulverizing Cheddar cheese, weighing the raw materials according to the formula, putting into a melting pot, starting a stirring cutter, and stirring at 3000rpm and 80 ℃ for 3-5 min; sending into UHT sterilizer, and sterilizing at 135 deg.C; sterilizing, cooling to 90 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 3 min;

(2) base preparation of cream cheese as filling: weighing the raw materials according to the formula, putting the raw materials into a melting pot, starting a stirring cutter, and stirring for 3min at 2000rpm and 90 ℃; sterilizing in UHT sterilizer at 145 deg.C; sterilizing, cooling to 70 deg.C, adding into emulsifying tank, and emulsifying at the temperature for 3 min;

(3) filling the two base materials into a packaging film through an interlayer double-layer filling head, wherein the filling temperature of the outer layer slice reproduced cheese is 75 ℃, the filling temperature of the inner layer cream cheese is 60 ℃, and the filling mass ratio of the outer layer slice reproduced cheese to the inner layer cream cheese is 2.5: 1, preparing the sandwich cheese, namely the cheese composite product.

Comparative example 8

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.8g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 11.5g (milk fat supplemented to 32%); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 9

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

cream cheese comprises 71g of raw cream cheese, 0.8g of emulsifying salt JOHA S4SS, 0.3g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.1g of locust bean gum; anhydrous cream 7.2g (milk fat supplemented to 32%) with fat; the cream cheese contains 12 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 1;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 10

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.4g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 24g of raw cream cheese, 0.5g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, 2.4g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 23.6g (milk fat supplemented to 32%); the cream cheese contains 4 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 1;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 11

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

cream cheese comprises 75g of raw cream cheese, 0.5g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, 1.9g of membrane-separated casein and 0.2g of locust bean gum; anhydrous cream 5.8g (milk fat supplemented to 32%); the cream cheese contains 8 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 4;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 12

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.5g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; 11g of anhydrous cream (milk fat supplemented to 32 percent); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 13

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.1g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; 11g of anhydrous cream (milk fat supplemented to 32 percent); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 14

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.5g of locust bean gum; 11g of anhydrous cream (milk fat supplemented to 32 percent); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 15

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of primary cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.2g of emulsifying salt JOHA S9, and 3g of membrane-separated casein; 11g of anhydrous cream (milk fat supplemented to 32 percent); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 16

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

the cream cheese filling comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; 11g of anhydrous cream (milk fat supplemented to 32 percent); the cream cheese contains 7.6 wt% of protein and 32 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: the ratio of the outer layer to the sandwich was 1:1, and the rest of the process was the same as in comparative example 7.

Comparative example 17

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese comprises 32.7g of primary cheese, 5g of skim milk powder, 13.2g of anhydrous cream, 0.2g of agar, 0.2g of carrageenan, 0.8g of emulsifying salt JOHA C special, 0.2g of emulsifying salt JOHAS9 and 9.7g of membrane separation casein; the slice processed cheese has 18 wt% of protein content and 23 wt% of fat content, wherein the mass ratio of enzymatic casein to non-enzymatic casein in the protein is 1: 1.2;

cream cheese comprises 60g of raw cream cheese, 0.7g of emulsifying salt JOHA S4SS, 0.25g of emulsifying salt JOHA S9, 3g of membrane-separated casein and 0.2g of locust bean gum; the cream cheese contains 7.6 wt% of protein and 21 wt% of fat, and the mass ratio of membrane separation casein to acid coagulation casein in the protein is 1: 2;

the preparation method of the cheese composite product comprises the following steps: as in comparative example 7.

Comparative example 18

The present comparative example provides a cheese composite product and a method of preparing the same, the cheese composite product comprising a sliced processed cheese, a cream cheese and a sliced processed cheese stacked in sequence;

wherein the sliced processed cheese was the same as in comparative example 17;

cream cheese differs from comparative example 17 in that: the fat content in cream cheese is 36 wt%;

the preparation method of the cheese composite product comprises the following steps: the same as in comparative example 17.

Test example 1

The filling conditions in the respective filling processes of examples 1 to 4 and comparative examples 1 to 18 were observed and the states of the prepared cheese composite products and the processed cheese contained therein as outer layer slices were observed, and the corresponding observations are shown in the following table 1:

TABLE 1

Test example 2

The cheese composite products (i.e., the one-piece three-layer processed cheese sandwich slices) prepared in examples 1-4 and comparative examples 1-18 were tested for breaking distance and breaking force according to the following test methods: forming a cheese composite product into a sample of 4cm multiplied by 3cm, slicing a sandwich processed cheese with a fixed size, adopting a BOOKFIELD CT3 texture analyzer, wherein the clamp is TA-TPB and is placed on the clamp, the probe presses the cheese slices to a specified target distance at a specified speed, the cheese slices can be broken in the process, the reading of the deformation distance when the cheese is broken is the breaking distance, and the supporting force sensed by the probe when the cheese is broken is the breaking force; the parameters during the test were controlled as follows: distance between the clamps: 1.5cm, compression target: 20.0mm, trigger point: 1.5g, test speed: 0.5mm/s, return speed: 0.5mm/s, data frequency: 10 points/s;

the corresponding test results are shown in table 2 below:

TABLE 2

Deformation less than 10mm is subject to easy fracture, and greater than 10mm is not subject to easy fracture, as can be derived from table 2: comparative examples 2, 9 and 18 are brittle.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.