阅读说明：本技术 一种常温长保质期饮用型再制干酪及其制备方法 (Normal-temperature long-shelf-life drinking processed cheese and preparation method thereof ) 是由 刘冠辰 王健 赵越 王晓君 高侃 冯玉红 李言郡 柯雪琴 陈苏 于 2021-09-06 设计创作，主要内容包括：本发明涉及食品加工技术领域,公开了一种常温长保质期饮用型再制干酪及其制备方法。该饮用型再制干酪以总体积为1000mL计,包括以下原料：夸克干酪0～150g,奶油干酪0～150g,车达干酪30～50g,稀奶油60～140g,加糖炼乳30～50g,白砂糖30～50g,乳粉5～20g,麦芽糊精50～100g,聚葡萄糖10～30g,乳化盐1～3g,果胶7～10g,食盐0.3～1g,发酵剂0.02～0.03g,余量为水。本发明改变了传统再制干酪的质构,提升了其流动性,使干酪能够被直接饮用,便于吞咽,且产品质构细腻、稳定,可在常温下长保质期的存放。(The invention relates to the technical field of food processing, and discloses a normal-temperature long-shelf-life drinking processed cheese and a preparation method thereof. The drinking processed cheese comprises the following raw materials by the total volume of 1000 mL: 0-150 g of quark cheese, 0-150 g of cream cheese, 30-50 g of Cheddar cheese, 60-140 g of cream, 30-50 g of sweetened condensed milk, 30-50 g of white granulated sugar, 5-20 g of milk powder, 50-100 g of maltodextrin, 10-30 g of polydextrose, 1-3 g of emulsifying salt, 7-10 g of pectin, 0.3-1 g of salt, 0.02-0.03 g of leavening agent and the balance of water. The invention changes the texture of the traditional processed cheese, improves the fluidity of the processed cheese, ensures that the cheese can be directly drunk and is convenient to swallow, and the product has fine and stable texture and can be stored for a long shelf life at normal temperature.)

1. The normal-temperature long-shelf-life drinking processed cheese is characterized by comprising the following raw materials except water in a total volume of 1000 mL: 0-150 g of quark cheese, 0-150 g of cream cheese, 30-50 g of Cheddar cheese, 60-140 g of cream, 30-50 g of sweetened condensed milk, 30-50 g of white granulated sugar, 5-20 g of milk powder, 50-100 g of maltodextrin, 10-30 g of polydextrose, 1-3 g of emulsifying salt, 7-10 g of pectin, 0.3-1 g of salt and 0.02-0.03 g of leavening agent; wherein the total mass of the quark cheese, the cream cheese and the cheddar cheese is 150-350 g; the ratio of the total mass of casein to the mass of pectin in all raw materials is 2-4: 1.

2. The processed cheese for long-shelf-life drinking at normal temperature according to claim 1, wherein the milk powder includes one or more of whole milk powder, skim milk powder, and whey protein powder.

3. The ambient long-life drinkable processed cheese of claim 1 wherein the pectin comprises high ester pectin.

4. The normal-temperature long-shelf-life processed cheese of claim 1, wherein the emulsifying salts comprise sodium hexametaphosphate and tricalcium phosphate in a mass ratio of 1: 20-22.

5. The ambient long-life drinking processed cheese of claim 1, wherein the starter comprises lactobacillus helveticus WHH 1889; the Lactobacillus helveticus WHH1889 is preserved in the China general microbiological culture Collection center of the culture Collection of microorganisms management Committee in 2021, 2 months and 25 days, the preservation number is CGMCC NO.21832, and the microorganism classification is named as Lactobacillus helveticusLactobacillus helveticus。

6. A method for preparing normal-temperature long-shelf-life processed cheese as claimed in any one of claims 1 to 5, comprising the steps of:

(1) preparing milk: mixing milk powder, cream, polydextrose, sweetened condensed milk and water, and hydrating completely to obtain milk liquid;

(2) homogenizing and sterilizing: preheating, homogenizing and sterilizing the milk to prepare sterilized milk;

(3) inoculating and fermenting: adding a leaven into the sterilized milk, uniformly mixing, and fermenting to obtain fermented milk;

(4) preparing glue solution: preheating water, adding pectin, and fully dissolving to obtain a glue solution;

(5) and (3) cheese treatment: melting and homogenizing quark cheese, cream cheese and Cheddar cheese to obtain cheese liquid;

(6) secondary burdening: mixing the fermented milk, the glue solution, the cheese solution, the maltodextrin, the white granulated sugar, the emulsifying salt and the edible salt, adding water to a constant volume, and homogenizing to obtain a processed cheese base material;

(7) and (3) sterilization: and sterilizing and cooling the cheese base material to obtain the normal-temperature long-shelf-life drinking processed cheese.

7. The method according to claim 6, wherein in the step (2), the milk is preheated to 50-70 ℃.

8. The preparation method according to claim 6, wherein in the step (3), the fermentation temperature is 35-45 ℃ and the fermentation time is 4-16 h.

9. The method according to claim 6, wherein in the step (5), the specific process of melting and homogenizing comprises the following steps: heating water to 40-60 ℃, adding quark cheese, cream cheese and Cheddar cheese, controlling the temperature of the mixture at 40-60 ℃, shearing and homogenizing to obtain cheese liquid.

10. The method according to claim 6, wherein the specific process of step (7) comprises the steps of: filling the cheese base material into a HDPE material packaging container, sealing, performing pasteurization and cooling to obtain the drinking processed cheese with long shelf life at normal temperature; or UHT sterilizing, hot filling or aseptic cold filling into a PET material packaging container, and sealing to obtain the normal-temperature long-shelf-life drinking processed cheese.

Technical Field

The invention relates to the technical field of food processing, in particular to a processed cheese drunk at normal temperature with a long shelf life and a preparation method thereof.

Background

Cheese is a concentrated dairy product prepared by fermenting, curdling, whey-removing and other processes with fresh milk as a raw material, and about 10kg of milk is needed for making 1kg of cheese, so the cheese is also called 'milk gold'. Cheeses are divided into natural and processed cheeses. Processed cheese, also called processed cheese, processed cheese or recombined cheese, is a product which is made by using 1 or 2 kinds of natural cheese with different maturity as main raw material (the national standard requires that the content of cheese is more than 15%), grinding and adding emulsifier and stabilizer to melt. In the processing process, spices and seasonings can be added according to the requirements of different tastes, and finally the product is obtained by cooling and packaging. It has soft flavor, easy taste adjustment during preparation to meet the needs of different consumers, and long shelf life. Processed cheese has a wide market, but the processed cheese on the market and the processed cheese in the prior art are different in size, are both block-shaped and strip-shaped (such as patents CN106387075A and CN 104247778A), have no obvious difference in flavor and texture, and become a problem to be solved urgently how to prepare processed cheese which is rich in nutrition, strong in portability and more innovative in texture.

Disclosure of Invention

In order to solve the technical problems, the invention provides a normal-temperature long-shelf-life drinking processed cheese and a preparation method thereof. The invention changes the texture of the traditional processed cheese, improves the fluidity of the processed cheese, ensures that the cheese can be directly drunk and is convenient to swallow, and the product has fine and stable texture and can be stored for a long shelf life at normal temperature.

The specific technical scheme of the invention is as follows:

the normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials except water, wherein the total volume is 1000 mL: 0-150 g of quark cheese, 0-150 g of cream cheese, 30-50 g of Cheddar cheese, 60-140 g of cream, 30-50 g of sweetened condensed milk, 30-50 g of white granulated sugar, 5-20 g of milk powder, 50-100 g of maltodextrin, 10-30 g of polydextrose, 1-3 g of emulsifying salt, 7-10 g of pectin, 0.3-1 g of salt and 0.02-0.03 g of leavening agent; wherein the total mass of the quark cheese, the cream cheese and the cheddar cheese is 150-350 g; the ratio of the total mass of casein to the mass of pectin in all raw materials is 2-4: 1. .

The invention changes the texture of the traditional processed cheese, improves the fluidity of the processed cheese, ensures that the cheese can be directly drunk and is convenient to swallow, and the product has fine and stable texture and can be stored for a long shelf life at normal temperature.

Most of the traditional processed cheeses need to realize the gel texture by adding set-type colloid, such as carrageenan, locust bean gum, xanthan gum and the like, and the gel texture can be stabilized by utilizing the set-type colloid. However, the drinking processed cheese of the present invention is required to have high fluidity, so that a setting type colloid cannot be added, which brings about a small challenge for maintaining the fine and stable texture. In the formula of the invention, the fine and stable fluid texture can be obtained only by adding pectin and controlling the addition amount of the pectin, controlling the total addition amount of quark cheese, cream cheese and cheese, controlling the ratio of the total mass of casein to the mass of pectin, adding emulsifying salt and controlling the addition amount of the emulsifying salt, and if any one of the two is not met, the effect is greatly reduced. Specifically, the method comprises the following steps:

in relation to the first aspect, pectin acts as a thickener, contributing to the thickening of the product system and protecting the protein, thus contributing to the formation of a fluid, smooth texture of the product. In the formula, the content of pectin is limited within the range of 7-10 g/1000mL, and if the addition amount is too low, the protein cannot be fully protected, aggregation or caking is formed, and a fine and uniform flowing property structure cannot be formed; if the addition is too high, the viscosity of the product is too high, the taste becomes thick, the drinking texture cannot be formed, in addition, the heat penetration of the product can be seriously influenced, the sterilization process is further influenced, the sterilization strength is not in accordance with the requirement, and the safety of the product is influenced.

Regarding the second aspect, in order to ensure the uniform and smooth mouthfeel of the product and meet the national standard of processed cheese, the total amount of quark cheese, cream cheese and cheddar cheese should be controlled to be 150-350 g/1000 mL. If the total addition amount of the cheese is too low, the national standard of the processed cheese cannot be met; if the total amount of cheese added is too high, the consistency increases and no flow texture is formed.

In the third aspect, the mass ratio of the casein to the pectin is controlled to be 2-4: 1. The protein proportion is too low, and dissipation flocculation can occur to cause system instability, so that the texture is not good; if the proportion of the protein is too high, part of the protein loses pectin protection, so that a product system is unstable, and is easy to generate gel denaturation, so that the problem of water precipitation of the system is caused.

In the fourth aspect, the emulsified salt is used as a buffer agent, and the pH value of the system can be adjusted to be in the range of 3.6-4.4. The addition amount of the emulsifying salt is 1-3 g/1000mL, if the addition amount is too low, the pH is too low, the charge of pectin molecular chains is shielded, the protein protection capability is reduced, and aggregation and agglomeration are easy to occur; if the addition amount is too high, the pH value is too high, the negative charges of protein molecules are more, the protein molecules have repulsive interaction with pectin, the capability of protecting the protein is reduced, and a smooth and uniform flowing property structure cannot be formed.

Preferably, the milk powder comprises one or more of whole milk powder, skim milk powder and whey protein powder.

Preferably, the pectin comprises a high ester pectin.

The invention adopts high-ester pectin to protect casein in cheese, and the high-ester pectin is added to react with the surface of protein to be attached to the surface of the protein, so that protective enclosure is formed on the protein, particle aggregation of the protein in a secondary sterilization process can be prevented, cross-linking between the proteins is prevented, the viscosity of the product is reduced to be below 1000cp, the fluidity of the product is improved, the system cannot be destabilized under a high-intensity sterilization condition, and the cheese can be stored at normal temperature for a long shelf life.

Preferably, the emulsifying salt comprises sodium hexametaphosphate and tricalcium phosphate in a mass ratio of 1: 20-22.

Preferably, the leavening agent comprises lactobacillus helveticus WHH 1889; the Lactobacillus helveticus WHH1889 is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms at 25.2.2021, the address is No. 3 of No. 1 Xilu of Suzhou of the sunward area in Beijing, the preservation number is CGMCC NO.21832, and the classification of the microorganisms is named as Lactobacillus helveticus.

The lactobacillus helveticus WHH1889 used in the invention is obtained by separating milk residues collected from the Japanese karst city and villages in the autonomous region of Tibet of China. Aiming at the special texture requirement of the drinking type processed cheese, the lactobacillus helveticus WHH1889 is adopted for fermentation, and compared with the traditional processed cheese starter in the prior art, the fermenting type processed cheese starter has more excellent fermentation performance, compact curd state after fermentation, smooth surface, no wiredrawing after stirring, fine and smooth mouthfeel, rich milk fragrance and good flavor, so that the drinking type processed cheese is favorable for forming smooth and stable fluid texture. In addition, lactobacillus helveticus WHH1889 also has good acid-resistant and cholate-resistant properties, adhesion properties, and a good intestinal barrier protection function.

A preparation method of the normal-temperature long-shelf-life drinking processed cheese comprises the following steps:

(1) preparing milk: mixing milk powder, cream, polydextrose, sweetened condensed milk and water, and hydrating completely to obtain milk liquid;

(2) homogenizing and sterilizing: preheating, homogenizing and sterilizing the milk to prepare sterilized milk;

(3) inoculating and fermenting: adding a leaven into the sterilized milk, uniformly mixing, and fermenting to obtain fermented milk;

(4) preparing glue solution: preheating water, adding pectin, and fully dissolving to obtain a glue solution;

(5) and (3) cheese treatment: melting and homogenizing quark cheese, cream cheese and Cheddar cheese to obtain cheese liquid;

(6) secondary burdening: mixing the fermented milk, the glue solution, the cheese solution, the maltodextrin, the white granulated sugar, the emulsifying salt and the edible salt, adding water to a constant volume, and homogenizing to obtain a processed cheese base material;

(7) and (3) sterilization: and sterilizing and cooling the cheese base material to obtain the normal-temperature long-shelf-life drinking processed cheese.

The production of the drinking processed cheese of the invention is required to strictly follow the requirements of production process and process parameters:

1) when the milk is prepared, the materials are completely mixed with water, and then the milk is required to stand for a period of time to wait for the complete hydration of the protein and the water. If the hydration is not sufficient, more protein aggregation and coking can be generated in the homogenizing and sterilizing stage, so that the protein content is reduced, and the product quality and the sense are influenced.

2) The milk is mixed with the cheese and the glue solution after fermentation, which is favorable for stabilizing protein and preventing the coarse protein particles from influencing the colloid protection effect in the acid adjusting process.

3) When cheese is processed, quark cheese, cream cheese, cheese and water are required to be fully and uniformly sheared, and cheese particles are prevented from entering a homogenizer to cause equipment damage.

Preferably, in the step (2), the milk is preheated to 50-70 ℃.

When homogenizing and sterilizing, milk needs to be preheated to a certain temperature range, and the homogenization effect is influenced by too low temperature, so that the fat of the product floats upwards; too high can cause protein denaturation by heat and affect the product quality.

Preferably, in the step (2), in the homogenizing process, the pressure of the first-stage homogenization is 0-8 MPa, and the pressure of the second-stage homogenization is 5-30 MPa.

Preferably, in the step (2), the sterilization temperature is 90-97 ℃ and the sterilization time is 3-10 min.

Preferably, in the step (2), after the sterilization is completed, the mixture is cooled to 35-45 ℃.

Preferably, in the step (3), the fermentation temperature is 35-45 ℃ and the fermentation time is 4-16 h.

Preferably, in the step (4), the water is preheated to 50-60 ℃.

Preferably, in the step (4), the sufficient dissolution is performed by stirring or shearing for 20-40 min.

Preferably, in step (5), the specific process of melting and homogenizing comprises the following steps: heating water to 40-60 ℃, adding quark cheese, cream cheese and Cheddar cheese, controlling the temperature of the mixture at 40-60 ℃, shearing and homogenizing to obtain cheese liquid.

During the process of homogenizing the cheese water mixture, excessive temperature can cause coarse protein particles and affect the smoothness of the mouthfeel of the final product.

Preferably, in the step (5), during the homogenization, the pressure of the first-stage homogenization is 10MPa, and the pressure of the second-stage homogenization is 5 MPa.

Preferably, in the step (6), in the homogenizing process, the pressure of the first-stage homogenization is 0-8 MPa, and the pressure of the second-stage homogenization is 5-30 MPa.

Preferably, the specific process of step (7) comprises the following steps: filling the cheese base material into an HDPE material packaging container, sealing, pasteurizing and cooling; or UHT sterilizing, hot filling or cold filling under aseptic condition into PET packaging container, and sealing.

Further, the pasteurization is carried out for 15-20 min at 85-90 ℃.

The sterilization temperature and time need to be controlled within a certain range, and the risk of microbial contamination of the product can be caused by too low sterilization temperature or too short sterilization time; if the sterilization temperature is too high or the sterilization time is too long, the protein can be seriously denatured, the quality and structure of the product can be completely damaged, and the product can be seriously browned.

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

(1) according to the invention, through five aspects of adding pectin and controlling the adding amount of the pectin, controlling the total adding amount of quark cheese, cream cheese and cheese, controlling the ratio of the total mass of casein to the mass of pectin, adding emulsifying salt and controlling the adding amount of the emulsifying salt to be 5 o, and adopting high-ester pectin, the texture of the traditional processed cheese is changed, the fluidity is improved, and the drinking type processed cheese which is fine and stable in texture and can be stored at normal temperature for a long shelf life is obtained;

(2) the lactobacillus helveticus WHH1889 adopted in the invention has good acid-resistant and cholate-resistant properties, good adhesion properties, and good intestinal barrier protection function, and the curd state is compact after fermentation, which indicates that the surface is smooth, no wiredrawing is generated after stirring, the mouthfeel is fine and smooth, and the drinking type processed cheese is favorable for forming smooth and stable fluid texture;

(3) the preparation method is simple and easy to operate, has high production efficiency, fully hydrates the milk liquid by 1O in the preparation process of the milk liquid, mixes the fermented milk liquid with the cheese and the glue solution by 2O, preheats the milk liquid to a certain temperature by 3O before homogenizing and sterilizing, controls the shearing and homogenizing temperatures in the mixing process of the cheese, and is favorable for obtaining the drinking type reproduced cheese which has fine and stable texture and can be stored for a long shelf life at normal temperature.

Drawings

FIG. 1 is a process flow diagram of the present invention for making a potable processed cheese.

Detailed Description

The present invention will be further described with reference to the following examples.

The starting materials used in the present invention are commercially available or commonly used in the art, unless otherwise specified, and the methods in the following examples are conventional in the art, unless otherwise specified.

The Lactobacillus helveticus WHH1889 used in the following examples was isolated from milk residues collected from the Japan, Katype, City and countryside of the Tibetan autonomous region, and was deposited in the China general microbiological culture Collection center (CGMCC) at 25.2.2021 with the deposit number of CGMCC NO.21832, and the microorganism was classified and named Lactobacillus helveticus.

General examples

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials except water, wherein the total volume is 1000 mL: 0-150 g of quark cheese, 0-150 g of cream cheese, 30-50 g of Cheddar cheese, 60-140 g of cream, 30-50 g of sweetened condensed milk, 30-50 g of white granulated sugar, 5-20 g of milk powder, 50-100 g of maltodextrin, 10-30 g of polydextrose, 1-3 g of emulsifying salt, 7-10 g of pectin, 0.3-1 g of salt and 0.02-0.03 g of leavening agent; wherein the total mass of the quark cheese, the cream cheese and the cheddar cheese is 150-350 g; the ratio of the total mass of casein to the mass of pectin in all raw materials is 2-4: 1.

The milk powder comprises one or more of whole milk powder, skimmed milk powder and whey protein powder. The pectin comprises a high ester pectin. The emulsifying salt comprises sodium hexametaphosphate and tricalcium phosphate in a mass ratio of 1: 20-22.

The leavening agent comprises lactobacillus helveticus WHH 1889; the Lactobacillus helveticus WHH1889 is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms at 25.2.2021, the preservation number is CGMCC NO.21832, and the Lactobacillus helveticus is named as Lactobacillus helveticus in a microbial classification way.

A preparation method of the normal-temperature long-shelf-life processed cheese comprises the following steps as shown in figure 1:

(1) preparing milk: mixing milk powder, cream, polydextrose, sweetened condensed milk and water, and hydrating completely to obtain milk liquid;

(2) homogenizing and sterilizing: preheating the milk to 50-70 ℃, homogenizing under the pressure of 0-8/5-30 MPa (representing that the primary homogenizing pressure and the secondary homogenizing pressure are 0-8 MPa and 5-30 MPa respectively), sterilizing at 90-97 ℃ for 3-10 min, and cooling to 35-45 ℃ to obtain sterilized milk;

(3) inoculating and fermenting: adding a leaven into the sterilized milk, uniformly mixing, and fermenting at 35-45 ℃ for 4-16 h to obtain fermented milk;

(4) preparing glue solution: preheating water to 50-60 ℃, adding pectin, and stirring or shearing for 20-40 min to obtain a glue solution;

(5) and (3) cheese treatment: heating water to 40-60 ℃, adding quark cheese, cream cheese and Cheddar cheese, controlling the temperature of the mixture at 40-60 ℃, shearing and homogenizing to obtain cheese liquid; or unfreezing quark cheese, cream cheese and Cheddar cheese, and then shearing at 40-60 ℃;

(6) secondary burdening: mixing fermented milk, glue solution, cheese solution, maltodextrin, white granulated sugar, emulsifying salt and edible salt, adding water to a constant volume, and homogenizing under the pressure of 0-8/5-30 MPa to obtain a processed cheese base material;

(7) and (3) sterilization: filling the cheese base material into an HDPE material packaging container, sealing, performing pasteurization and cooling to obtain the drinking processed cheese with long shelf life at normal temperature; or UHT sterilizing, hot filling or aseptic cold filling into a PET material packaging container, and sealing to obtain the normal-temperature long-shelf-life drinking processed cheese.

Example 1

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials by volume of 1000 mL: 90g of quark cheese, 60g of cream cheese, 30g of Cheddar cheese, 90g of cream, 100g of maltodextrin, 50g of sweetened condensed milk, 40g of white granulated sugar, 30g of polydextrose, 0.1g of sodium hexametaphosphate, 2.2g of tricalcium phosphate, 1g of edible salt, 10g of whole milk powder, 7g of high-ester pectin, 90.02g of Lactobacillus helveticus and the balance of water; the ratio of the total mass of casein to the mass of high ester pectin in all raw materials was 2.9: 1.

The preparation procedure of this example is as follows:

(1) preparing milk: weighing 100g of ultrapure water, preheating to 90 ℃, adding the dilute cream, the sugared condensed milk and the polydextrose according to the formula amount, shearing at medium speed for 15min, adding the whole milk powder, shearing again for 15min, standing and hydrating for 20min to obtain milk liquid;

(2) homogenizing and sterilizing: preheating milk to 70 deg.C, homogenizing under 5/20MPa, sterilizing at 95.5 + -0.5 deg.C for 5min, cooling to 42 deg.C to obtain sterilized milk;

(3) inoculating and fermenting: adding Lactobacillus helveticus WHH1889 into the sterilized milk, stirring, placing in a constant temperature incubator at 42 deg.C, standing, and fermenting for 6h to obtain fermented milk;

(4) preparing glue solution: weighing 250g of ultrapure water, heating to 55 ℃, adding pectin according to the formula amount, shearing at medium speed for 20min, and cooling to below 30 ℃ to obtain glue solution;

(5) and (3) cheese treatment: weighing 200g of ultrapure water, heating to 40 ℃, adding the quark cheese, the cream cheese and the Cheddar cheese with the formula amount, controlling the temperature of the mixture at 40 ℃, carrying out medium-speed shearing for 30min, and homogenizing under the pressure of 10/5MPa to obtain cheese liquid;

(6) secondary burdening: cooling the fermented milk to below 15 ℃, stirring and demulsifying, adding the glue solution, the cheese solution, maltodextrin, white granulated sugar, emulsifying salt and edible salt according to the formula amount, metering the volume to 1000mL by using ultrapure water, and homogenizing under the pressure of 5/20MPa to obtain a processed cheese base material;

(7) filling and sterilizing: and filling the processed cheese base material into an HDPE material packaging container, sterilizing at 87 ℃ for 18min, and cooling to obtain the drinking processed cheese with long shelf life at normal temperature.

Example 2

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials by volume of 1000 mL: 130g of cream cheese, 50g of Cheddar cheese, 60g of cream, 80g of maltodextrin, 40g of sweetened condensed milk, 50g of white granulated sugar, 30g of polydextrose, 0.1g of sodium hexametaphosphate, 2.1g of tricalcium phosphate, 0.3g of edible salt, 20g of full cream milk powder, 8g of high ester pectin, 90.02g of Lactobacillus helveticus WHH18890 and the balance of water; the ratio of the total mass of casein to the mass of high ester pectin in all raw materials was 2.5: 1.

The normal-temperature long-shelf-life processed cheese of this example was prepared in the same manner as in example 1.

Example 3

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials by volume of 1000 mL: 150g of quark cheese, 30g of cheddar cheese, 140g of cream, 90g of maltodextrin, 50g of sweetened condensed milk, 40g of white granulated sugar, 30g of polydextrose, 0.1g of sodium hexametaphosphate, 2.2g of tricalcium phosphate, 1g of edible salt, 5g of full cream milk powder, 7g of high ester pectin, 90.02g of lactobacillus helveticus WHH18890 and the balance of water; the ratio of the total mass of casein to the mass of high ester pectin in all raw materials was 3.1: 1.

The preparation procedure of this example is as follows:

(1) preparing milk: weighing 200g of ultrapure water, preheating to 90 ℃, adding the dilute cream, the sugared condensed milk and the polydextrose according to the formula amount, shearing at medium speed for 15min, adding the whole milk powder, shearing again for 15min, standing and hydrating for 20min to obtain milk liquid;

(2) homogenizing and sterilizing: preheating milk to 65 deg.C, homogenizing under 5/20MPa, sterilizing at 95.5 + -0.5 deg.C for 5min, cooling to 42 deg.C to obtain sterilized milk;

(3) inoculating and fermenting: adding Lactobacillus helveticus WHH1889 into the sterilized milk, stirring, placing in a constant temperature incubator at 42 deg.C, standing, and fermenting for 6h to obtain fermented milk;

(4) preparing glue solution: weighing 250g of ultrapure water, heating to 55 ℃, adding pectin according to the formula amount, shearing at medium speed for 20min, and cooling to below 30 ℃ to obtain glue solution;

(5) and (3) cheese treatment: pre-unfreezing the quark cheese and the Cheddar cheese, mixing the quark cheese and the Cheddar cheese in a formula amount, and controlling the temperature of the mixture at 50 ℃ to perform medium-speed shearing for 30min to obtain cheese liquid;

(6) secondary burdening: cooling the fermented milk to below 15 ℃, stirring and demulsifying, adding the glue solution, the cheese solution, maltodextrin, white granulated sugar, emulsifying salt and edible salt according to the formula amount, metering the volume to 1000mL by using ultrapure water, and homogenizing under the pressure of 5/20MPa to obtain a processed cheese base material;

(7) filling and sterilizing: and filling the processed cheese base material into an HDPE material packaging container, sterilizing at 90 ℃ for 15min, and cooling to obtain the drinking processed cheese with long shelf life at normal temperature.

Example 4

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials by volume of 1000 mL: 130g of quark cheese, 50g of cheddar cheese, 140g of cream, 90g of maltodextrin, 50g of sweetened condensed milk, 40g of white granulated sugar, 30g of polydextrose, 0.1g of sodium hexametaphosphate, 2.2g of tricalcium phosphate, 1g of edible salt, 10g of skimmed milk powder, 8g of high-ester pectin, 90.02g of lactobacillus helveticus WHH18890 and the balance of water; the ratio of the total mass of casein to the mass of high ester pectin in all raw materials was 2.9: 1.

The normal-temperature long-shelf-life processed cheese of this example was prepared in the same manner as in example 3.

Example 5

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials by volume of 1000 mL: 150g of quark cheese, 150g of cream cheese, 50g of Cheddar cheese, 90g of cream, 100g of maltodextrin, 50g of sweetened condensed milk, 40g of white granulated sugar, 10g of polydextrose, 0.14g of sodium hexametaphosphate, 2.86g of tricalcium phosphate, 1g of edible salt, 10g of full cream milk powder, 10g of high-ester pectin, 90.03g of Lactobacillus helveticus and the balance of water; the ratio of the total mass of casein to the mass of high ester pectin in all raw materials was 3.8: 1.

The preparation procedure of this example is as follows:

(1) preparing milk: weighing 100g of ultrapure water, preheating to 90 ℃, adding the dilute cream, the sugared condensed milk and the polydextrose according to the formula amount, shearing at medium speed for 15min, adding the whole milk powder, shearing again for 15min, standing and hydrating for 20min to obtain milk liquid;

(2) homogenizing and sterilizing: preheating milk to 65 deg.C, homogenizing under 0/5MPa, sterilizing at 90.5 + -0.5 deg.C for 10min, cooling to 45 deg.C to obtain sterilized milk;

(3) inoculating and fermenting: adding Lactobacillus helveticus WHH1889 into the sterilized milk, stirring, placing in a constant temperature incubator at 35 deg.C, standing, and fermenting for 16h to obtain fermented milk;

(4) preparing glue solution: weighing 250g of ultrapure water, heating to 55 ℃, adding pectin according to the formula amount, shearing at medium speed for 20min, and cooling to below 30 ℃ to obtain glue solution;

(5) and (3) cheese treatment: weighing 200g of ultrapure water, heating to 50 ℃, adding cream cheese and Cheddar cheese in a formula amount, controlling the temperature of the mixture at 50 ℃, performing medium-speed shearing for 30min, and homogenizing under 10/5MPa to obtain cheese liquid;

(6) secondary burdening: cooling the fermented milk to below 15 ℃, stirring and demulsifying, adding the glue solution, the cheese solution, maltodextrin, white granulated sugar, emulsifying salt and edible salt according to the formula amount, metering the volume to 1000mL by using ultrapure water, and homogenizing under the pressure of 0/5MPa to obtain a processed cheese base material;

(7) filling and sterilizing: and (3) carrying out UHT sterilization on the processed cheese base material, carrying out hot filling on the processed cheese base material into a PET material packaging container, and sealing the container to obtain the drinking processed cheese with long shelf life at normal temperature.

Example 6

The normal-temperature long-shelf-life drinking processed cheese comprises the following raw materials by volume of 1000 mL: 120g of cream cheese, 30g of Cheddar cheese, 90g of cream, 50g of maltodextrin, 30g of sweetened condensed milk, 30g of white granulated sugar, 30g of polydextrose, 0.047g of sodium hexametaphosphate, 0.953g of tricalcium phosphate, 0.3g of edible salt, 10g of skim milk powder, 7g of high-ester pectin, 90.02g of Lactobacillus helveticus WHH18890 and the balance of water; the ratio of the total mass of casein to the mass of high ester pectin in all raw materials was 2.2: 1.

The preparation procedure of this example is as follows:

(1) preparing milk: weighing 100g of ultrapure water, preheating to 90 ℃, adding the dilute cream, the sugared condensed milk and the polydextrose according to the formula amount, shearing at medium speed for 15min, adding the whole milk powder, shearing again for 15min, standing and hydrating for 20min to obtain milk liquid;

(2) homogenizing and sterilizing: preheating milk to 50 deg.C, homogenizing under 8/30MPa, sterilizing at 96.5 + -0.5 deg.C for 5min, cooling to 35 deg.C to obtain sterilized milk;

(3) inoculating and fermenting: adding Lactobacillus helveticus WHH1889 into the sterilized milk, stirring, placing in a constant temperature incubator at 45 deg.C, standing, and fermenting for 4h to obtain fermented milk;

(4) preparing glue solution: weighing 250g of ultrapure water, heating to 55 ℃, adding pectin according to the formula amount, shearing at medium speed for 20min, and cooling to below 30 ℃ to obtain glue solution;

(5) and (3) cheese treatment: weighing 200g of ultrapure water, heating to 70 ℃, adding the quark cheese, the cream cheese and the Cheddar cheese with the formula amount, controlling the temperature of the mixture at 70 ℃, carrying out medium-speed shearing for 30min, and homogenizing under the pressure of 10/5MPa to obtain cheese liquid;

(6) secondary burdening: cooling the fermented milk to below 15 ℃, stirring and demulsifying, adding the glue solution, the cheese solution, maltodextrin, white granulated sugar, emulsifying salt and edible salt according to the formula amount, metering the volume to 1000mL by using ultrapure water, and homogenizing under the pressure of 8/30MPa to obtain a processed cheese base material;

(7) filling and sterilizing: and filling the processed cheese base material into an HDPE material packaging container, sterilizing at 85 ℃ for 20min, and cooling to obtain the drinking processed cheese with long shelf life at normal temperature.

Comparative example 1

This comparative example differs from example 1 only in that: the high-ester pectin is changed into the low-ester pectin with equal quality.

Comparative example 2

This comparative example differs from example 1 only in that: the lactobacillus helveticus WHH1889 is changed into lactobacillus helveticus WHH2580 with equal mass.

Comparative example 3

This comparative example differs from example 1 only in that: and 7g of high-ester pectin is replaced by 5g of high-ester pectin.

Comparative example 4

This comparative example differs from example 5 only in that: 10g of high-ester pectin is replaced by 12g of high-ester pectin.

Comparative example 5

This comparative example differs from example 5 only in that: 50g of Cheddar cheese was replaced with 80g of Cheddar cheese.

Comparative example 6

This comparative example differs from example 6 only in that: 120g of cream cheese and 30g of cheddar cheese are replaced by 150g of cream cheese, 7g of high-ester pectin is replaced by 9g of high-ester pectin, and the ratio of the total mass of casein to the mass of pectin in all raw materials is 1.5: 1.

Comparative example 7

This comparative example differs from example 5 only in that: 150g of quark cheese, 150g of cream cheese and 50g of cheddar cheese are replaced by 40g of quark cheese, 25g of cream cheese and 150g of cheddar cheese, and the ratio of the total mass of casein to the mass of pectin in all raw materials is 4.5: 1.

Comparative example 8

This comparative example differs from example 5 only in that: sodium hexametaphosphate 0.14g and tricalcium phosphate 2.86g were replaced with sodium hexametaphosphate 0.16g and tricalcium phosphate 3.34 g.

Comparative example 9

This comparative example differs from example 6 only in that: 0.047g of sodium hexametaphosphate and 0.953g of tricalcium phosphate were replaced by 0.023g of sodium hexametaphosphate and 0.477g of tricalcium phosphate.

Comparative example 10

This comparative example differs from example 1 only in that: in the step (1), after adding the whole milk powder and shearing again, standing hydration is not carried out.

Comparative example 11

This comparative example differs from example 1 only in that: the process for preparing the drinking processed cheese is as follows:

(1) preparing milk: weighing 100g of ultrapure water, preheating to 90 ℃, adding the dilute cream, the sugared condensed milk and the polydextrose according to the formula amount, shearing at medium speed for 15min, adding the whole milk powder, shearing again for 15min, standing and hydrating for 20min to obtain milk liquid;

(2) preparing glue solution: weighing 250g of ultrapure water, heating to 55 ℃, adding pectin according to the formula amount, shearing at medium speed for 20min, and cooling to below 30 ℃ to obtain glue solution;

(3) and (3) cheese treatment: weighing 200g of ultrapure water, heating to 50 ℃, adding the quark cheese, the cream cheese and the Cheddar cheese with the formula amount, controlling the temperature of the mixture at 50 ℃, carrying out medium-speed shearing for 30min, and homogenizing under the pressure of 10/5MPa to obtain cheese liquid;

(4) preparing materials: mixing the milk, the glue solution, the cheese solution, maltodextrin, white granulated sugar, emulsifying salt and edible salt according to the formula amount, and performing constant volume to 1000mL by using ultrapure water to obtain a processed cheese base material;

(5) homogenizing and sterilizing: preheating processed cheese base material to 65 ℃, homogenizing under 5/20MPa, sterilizing at 95.5 +/-0.5 ℃ for 5min, cooling to 42 ℃ to obtain sterilized base material;

(6) inoculating and fermenting: adding Lactobacillus helveticus WHH1889 into the sterilized base material, stirring, mixing, standing in a constant temperature incubator at 42 deg.C for fermenting for 6h, stirring, and demulsifying to obtain semi-finished product;

(7) filling and sterilizing: homogenizing the reproduced semi-finished product at 5/20MPa, filling into a HDPE material packaging container, sterilizing at 87 ℃ for 18min, and cooling to obtain the drinking processed cheese.

Comparative example 12

This comparative example differs from example 6 only in that: in step (2), the milk is preheated to 45 ℃ before homogenization.

Comparative example 13

This comparative example differs from example 1 only in that: in step (2), the milk is preheated to 75 ℃ before homogenization.

Comparative example 14

This comparative example differs from example 1 only in that: in the step (5), 200g of ultrapure water is weighed and heated to 20 ℃, the quark cheese, the cream cheese and the Cheddar cheese with the formula amount are added, the temperature of the mixture is controlled at 20 ℃, the mixture is sheared at medium speed for 30min and homogenized under the pressure of 10/5MPa, and cheese liquid is obtained.

Comparative example 15

This comparative example differs from example 6 only in that: in the step (5), 200g of ultrapure water is weighed and heated to 70 ℃, the quark cheese, the cream cheese and the Cheddar cheese with the formula amount are added, the temperature of the mixture is controlled at 70 ℃, the mixture is sheared at medium speed for 30min and homogenized under the pressure of 10/5MPa, and cheese liquid is obtained.

Test example 1: fermentation effect of lactobacillus helveticus WHH1889

Accurately weighing 100g of skimmed milk powder, 900g of purified water at 50 deg.C, dissolving in warm water at 50 deg.C, shearing for 20min, hydrating at 50 deg.C for 30min, homogenizing, and sterilizing at 95 deg.C for 5 min. After cooling, inoculating lactobacillus helveticus WHH1889 according to the inoculation amount of 1%, fermenting for 10h at 37 ℃, and after-ripening for 12h at 4 ℃. Observing the curd state, demulsifying by using a whisk, detecting the wire drawing length, the pH value, the acidity, the viscosity and the viable count, setting three times of repetition, and obtaining the results shown in the table below.

TABLE 1 fermentation Effect of Lactobacillus helveticus WHH1889

pH	Acidity (° T)	Viscosity (cp)	Viable count (CFU/mL)
				4.40±0.02	96±0.75	3289±9.21	1.20E+09

The milk curd state of the fermented milk of the lactobacillus helveticus WHH1889 is compact, the surface is smooth, after demulsification, the milk is stirred for a long time to be smooth and viscous, no wiredrawing exists, the appearance and the flavor are good, the milk fragrance is rich, the taste is fine and smooth, the texture is short, the protein particles are small, and the milk is suitable for developing the fermented milk products with the long shelf life.

Test example 2: properties of drinkable processed cheese

Sensory evaluation was performed on the processed cheeses prepared in examples 1 to 6 and comparative examples 1 to 15, the evaluation criteria are shown in table 2, and the evaluation results are shown in table 3; the processed cheeses prepared in examples 1 to 6 and comparative examples 1 to 15 were tested for the viscosity change rate (increase rate) after storage for 6 weeks at normal temperature, and the shelf life of the processed cheeses at normal temperature, and the results are shown in table 3.

TABLE 2 organoleptic evaluation criteria for drinkable processed cheese

Item	Standard of merit	Scoring
			Color	Is in uniform milky white to light yellow	30
Tissue morphology	Fine and smooth without layering and caking	40
			Taste and smell	Has strong cheese flavor and milk fragrance, moderate sweet and sour taste and coordination	30

TABLE 3

Analyzing the data of table 3, the following conclusions can be drawn:

(1) the processed cheese obtained in the embodiments 1 to 6 has fine and stable texture, meets the requirements of drinking type processed cheese, and can be stored at normal temperature for a long shelf life.

(2) Comparing the results of example 1 with comparative example 1, it can be seen that: the high-fat pectin is beneficial to forming fine and stable texture of the processed cheese. The reason is that: the high ester pectin can react with the surface of casein and adhere to the surface of the casein, so that protective enclosure is formed on the casein, the aggregation of particles of the casein in a secondary sterilization process can be prevented, the cross-linking of the protein is prevented, the viscosity of the product is reduced, the fluidity of the product is improved, the system cannot be unstable under a high-strength sterilization condition, and the high ester pectin can be stored at normal temperature for a long shelf life.

(3) Comparing the results of example 1 and comparative example 2, it can be seen that: by adopting the lactobacillus helveticus WHH1889 for fermentation, the drinking type texture of the processed cheese is more stable, and the flavor is better.

(4) Comparing the results of example 1 with comparative example 3 and example 5 with comparative example 4 shows that: too high or too low an amount of high ester pectin can adversely affect the texture and shelf life of the processed cheese. The reason is that: if the addition amount of the high-ester pectin is too low, the protein cannot be fully protected, aggregation or caking is formed, and a fine and uniform flowing property structure cannot be formed; if the addition of the high-ester pectin is too high, the viscosity of the product is too high, the taste becomes thick, the drinking texture cannot be formed, in addition, the heat penetration of the product can be seriously influenced, the sterilization process is further influenced, the sterilization strength is not satisfactory, and the product safety is influenced.

(5) Comparing the results of example 5 with comparative example 5, it can be seen that: too high a total amount of added cheese can adversely affect the texture of the processed cheese. The reason is that: when the total amount of cheese added is too high, the consistency increases and a better flow texture cannot be formed.

(6) Comparing the results of example 6 with comparative example 6 and example 5 with comparative example 7 shows that: a high or low mass ratio of casein to pectin will have a negative effect on the texture. The reason is that: when the addition amount of casein relative to pectin is too high, part of protein loses pectin protection, so that a product system is unstable, gel denaturation is easy to occur, and the problem of water separation of the system is caused; when the addition amount of casein relative to pectin is too low, dissipation flocculation may occur to cause instability of the system, resulting in poor texture and more particles in the system.

(7) Comparing the results of example 5 with comparative example 8 and example 6 with comparative example 9 shows that: too high or too low an amount of emulsifying salt added can adversely affect texture. The reason is that: if the addition amount of the emulsifying salt is too low, the pH is too low, the charge of pectin molecular chains has a shielding effect, the capability of protecting protein is reduced, aggregation is easy to occur, and more particles appear in the system; if the addition amount of the emulsifying salt is too high, the pH value is too high, the negative charges of protein molecules are more, the protein molecules have repulsive interaction with pectin, the capability of protecting the protein is reduced, and the system is agglomerated.

(8) Comparing the results of example 1 and comparative example 10, it can be seen that: when the milk is prepared, the materials are completely mixed with water, and then the milk needs to stand for a period of time to wait for the complete hydration of protein and water, if the hydration is not sufficient, more protein aggregation and coking can be generated in the homogenizing and sterilizing stage, so that the protein content is reduced, and the product quality and the sense are influenced.

(9) Comparing the results of example 1 and comparative example 11 shows that: the milk is mixed with the cheese and the glue solution after fermentation, which is favorable for stabilizing protein and preventing the coarse protein particles from influencing the colloid protection effect in the acid adjusting process.

(10) Comparing the results of example 6 with comparative example 12 and example 1 with comparative example 13 shows that: the preheating temperature of the milk before homogenizing and sterilizing is too high or too low, which can cause adverse effect on the texture. The reason is that: the preheating temperature is too low, which affects the homogenizing effect and causes the product fat to float; the high preheating temperature can cause the protein to be heated and denatured, and the product quality is influenced.

(11) Comparing the results of example 1 with comparative example 14 and example 6 with comparative example 15 shows that: in the process of shearing and homogenizing a mixture of cheese and water, the excessive temperature can cause coarse protein particles and powdery feeling of a system, and the excessive temperature can cause a small amount of particles in the system, so that the texture and the fineness are poor.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, changes and equivalent structural changes made to the above embodiment according to the technical spirit of the present invention still belong to the protection scope of the technical solution of the present invention.