阅读说明：本技术 一种干酪制品及制备方法 (Cheese product and preparation method thereof ) 是由 曹静 陈运 王志鹏 张志刚 于 2021-10-19 设计创作，主要内容包括：本发明涉及食品制造技术领域,尤其为一种干酪制品,包括干酪、淀粉、蛋液、乳粉、乳清蛋白粉、白砂糖、油脂、碳酸氢钠、乳化剂和调味料,并且分别按照重量份称取：干酪15～80份、淀粉20～85份、蛋液10～40份、乳粉5～20份、乳清蛋白粉5～20份、白砂糖1～15份、油脂1～30份、碳酸氢钠0.1～1份、乳化剂0.1～5份和调味料1～10份,本发明通过设计以干酪为主要原料,以淀粉、蛋液、乳粉、乳清蛋白粉、白砂糖、油脂、碳酸氢钠、乳化剂和调味料为辅料,制备长期保存的干酪制品,增加乳蛋白,乳脂肪等优良营养成分同时,带给消费者更加愉悦的感官体验,同时在特定的原料配比支持下,通过短时烘焙加工技术,锁住奶酪营养价值。(The invention relates to the technical field of food manufacturing, in particular to a cheese product, which comprises cheese, starch, egg liquid, milk powder, whey protein powder, white granulated sugar, grease, sodium bicarbonate, an emulsifier and seasonings, wherein the cheese product is prepared by the following steps of: the cheese product is prepared by taking cheese as a main raw material and taking starch, egg liquid, milk powder, whey protein powder, white granulated sugar, grease, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning, and the cheese product is prepared by taking the cheese as an auxiliary material, and taking starch, the egg liquid, the milk powder, the whey protein powder, the white granulated sugar, the grease, the sodium bicarbonate, the emulsifier and the seasoning as auxiliary materials.)

1. A cheese product comprises cheese, starch, egg liquid, milk powder, whey protein powder, white granulated sugar, grease, sodium bicarbonate, an emulsifier and seasonings, and the cheese product is prepared by the following steps of: 15-80 parts of cheese, 20-85 parts of starch, 10-40 parts of egg liquid, 5-20 parts of milk powder, 5-20 parts of whey protein powder, 1-15 parts of white granulated sugar, 1-30 parts of grease, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning.

2. The method for preparing a cheese product according to claim 1, comprising the following steps:

s1, mixing: firstly, weighing the following components in parts by weight: 5-20 parts of milk powder, 5-20 parts of whey protein powder, 1-15 parts of white granulated sugar, 10-40 parts of egg liquid, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning, and the milk powder, the whey protein powder, the white granulated sugar and the seasoning are sequentially put into a reaction kettle to be uniformly mixed with water, and are statically hydrated, and then are weighed according to the parts by weight: 15-80 parts of cheese, 20-85 parts of starch and 1-30 parts of grease are sequentially put into a reaction kettle, and are stirred and mixed under certain conditions until the raw materials are uniformly mixed, fine and ductile and form a dough A;

s2, molding: feeding the dough A into a die for extrusion molding, wherein the extrusion pressure is 2-3 MPa and is kept for 20-30 s, and thus obtaining a semi-finished product B;

s3, baking: placing the formed semi-finished product B into baking equipment for baking, and baking under certain conditions;

s4, discharging, cooling and packaging: and after discharging and cooling, cutting, and putting into a packaging machine for packaging.

3. The method for preparing a cheese product according to claim 2, wherein the starch in S1 is selected from, but not limited to, tapioca starch and potato starch, and the S1 is performed under conditions that the reaction kettle is heated to 0-25 ℃, the stirring speed is 800-1000 rpm, and the stirring is continued for 1-10 minutes.

4. The method for preparing a cheese product according to claim 2, wherein the certain condition in S3 is baking at 120-200 ℃ for 2-10 minutes, wherein the baking device is selected from but not limited to a baking oven and a baking oven.

5. The method for preparing a cheese product according to claim 2, wherein the step of S1 comprises the following steps: 45 parts of cheese, 45 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 15 parts of whey protein powder, 6 parts of white granulated sugar, 10 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

6. The method for preparing a cheese product according to claim 2, wherein the step of S1 comprises the following steps: 45 parts of cheese, 40 parts of starch, 20 parts of egg liquid, 10 parts of milk powder, 10 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

7. The method for preparing a cheese product according to claim 2, wherein the step of S1 comprises the following steps: 45 parts of cheese, 35 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 20 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

8. A method for preparing a cheese product according to claim 1, wherein the fat is selected from but not limited to vegetable oil, the emulsifier is selected from but not limited to soybean lecithin, mono-or diglycerol fatty acid ester, and the milk powder is selected from but not limited to one or more of defatted, full-fat, and concentrated milk protein.

Technical Field

The invention relates to the technical field of food manufacturing and detection, in particular to a cheese product and a preparation method thereof.

Background

At present, cake and biscuit products and other leisure snacks sold at present are mostly prepared from wheat flour by processes of puffing, frying, high-temperature long-time baking and the like, the nutritive value is low, consumers are prone to fatigue, meanwhile, cheese is blank in the technical field of normal-temperature long-time preservation application, few cheese products are seriously lost in nutrition due to processing processes of high-temperature long-time baking, puffing and the like, or potential health risks caused by heavy metals exist.

In conclusion, the invention solves the existing problems by designing a cheese product and a preparation method thereof.

Disclosure of Invention

The invention aims to provide a cheese product and a preparation method thereof, which aim to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a cheese product comprises cheese, starch, egg liquid, milk powder, whey protein powder, white granulated sugar, grease, sodium bicarbonate, an emulsifier and seasonings, and the cheese product is prepared by the following steps of: 15-80 parts of cheese, 20-85 parts of starch, 10-40 parts of egg liquid, 5-20 parts of milk powder, 5-20 parts of whey protein powder, 1-15 parts of white granulated sugar, 1-30 parts of grease, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning.

A preparation method of a cheese product comprises the following specific steps:

s1, mixing: firstly, weighing the following components in parts by weight: 5-20 parts of milk powder, 5-20 parts of whey protein powder, 1-15 parts of white granulated sugar, 10-40 parts of egg liquid, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning, and the milk powder, the whey protein powder, the white granulated sugar and the seasoning are sequentially put into a reaction kettle to be uniformly mixed with water, and are statically hydrated, and then are weighed according to the parts by weight: 15-80 parts of cheese, 20-85 parts of starch and 1-30 parts of grease are sequentially put into a reaction kettle, and are stirred and mixed under certain conditions until the raw materials are uniformly mixed, fine and ductile and form a dough A;

s2, molding: feeding the dough A into a die for extrusion molding, wherein the extrusion pressure is 2-3 MPa and is kept for 20-30 s, and thus obtaining a semi-finished product B;

s3, baking: placing the formed semi-finished product B into baking equipment for baking, and baking under certain conditions;

s4, discharging, cooling and packaging: and after discharging and cooling, cutting, and putting into a packaging machine for packaging.

As a preferable scheme of the invention, the starch in S1 is cassava starch and potato starch, and the certain conditions in S1 are that the reaction kettle is heated to 0-25 ℃, the stirring speed is 800-1000 r/min, and the stirring is continued for 1-10 min.

As a preferable scheme of the invention, the certain condition in S3 is baking for 2-10 minutes at 120-200 ℃, wherein baking equipment adopts but is not limited to a baking oven and a baking furnace.

As a preferable scheme of the invention, in S1, the following components are weighed respectively in parts by weight: 45 parts of cheese, 45 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 15 parts of whey protein powder, 6 parts of white granulated sugar, 10 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

As a preferable scheme of the invention, in S1, the following components are weighed respectively in parts by weight: 45 parts of cheese, 40 parts of starch, 20 parts of egg liquid, 10 parts of milk powder, 10 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

As a preferable scheme of the invention, in S1, the following components are weighed respectively in parts by weight: 45 parts of cheese, 35 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 20 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

As a preferred embodiment of the present invention, the oil and fat is, but not limited to, vegetable oil, the emulsifier is, but not limited to, one or more of soybean lecithin, mono-and diglycerol fatty acid esters, and the milk powder is, but not limited to, one or more of defatted milk, whole milk, and concentrated milk protein.

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

1. in the invention, cheese is used as a main raw material, starch, egg liquid, milk powder, whey protein powder, white granulated sugar, grease, sodium bicarbonate, emulsifier and seasoning are used as auxiliary materials to prepare a cheese product which is preserved for a long time, so that excellent nutritional ingredients such as milk protein and milk fat are increased, and a more pleasant sensory experience is brought to consumers, meanwhile, under the support of a specific raw material proportion, the nutritional value of the cheese is locked through a short-time baking processing technology, the crispy mouthfeel is provided, a way is developed for the application and development of the cheese in food, the problems that the currently sold cake and biscuit products and other leisure snacks are prepared by taking wheat flour as a raw material and carrying out processes such as puffing, frying, high-temperature long-time baking and the like are effectively solved, the nutritional value is lower, the consumers are easy to feel fatigue, meanwhile, the cheese is blank in the technical field of normal-temperature long-time-keeping application, and a few parts are baked at high temperature for a long time, the processing technologies such as puffing and the like cause serious nutrition loss of cheese products or have the problems of potential health risks caused by heavy metals and the like.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.

The invention provides a technical scheme that:

a cheese product comprises cheese, starch, egg liquid, milk powder, whey protein powder, white granulated sugar, grease, sodium bicarbonate, an emulsifier and seasonings, and the cheese product is prepared by the following steps of: 15-80 parts of cheese, 20-85 parts of starch, 10-40 parts of egg liquid, 5-20 parts of milk powder, 5-20 parts of whey protein powder, 1-15 parts of white granulated sugar, 1-30 parts of grease, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning.

A preparation method of a cheese product comprises the following specific steps:

s1, mixing: firstly, weighing the following components in parts by weight: 5-20 parts of milk powder, 5-20 parts of whey protein powder, 1-15 parts of white granulated sugar, 10-40 parts of egg liquid, 0.1-1 part of sodium bicarbonate, 0.1-5 parts of emulsifier and 1-10 parts of seasoning, and the milk powder, the whey protein powder, the white granulated sugar and the seasoning are sequentially put into a reaction kettle to be uniformly mixed with water, and are statically hydrated, and then are weighed according to the parts by weight: 15-80 parts of cheese, 20-85 parts of starch and 1-30 parts of grease are sequentially put into a reaction kettle, and are stirred and mixed under certain conditions until the raw materials are uniformly mixed, fine and ductile and form a dough A;

s2, molding: feeding the dough A into a die for extrusion molding, wherein the extrusion pressure is 2-3 MPa and is kept for 20-30 s, and thus obtaining a semi-finished product B;

s3, baking: placing the formed semi-finished product B into baking equipment for baking, and baking under certain conditions;

s4, discharging, cooling and packaging: and after discharging and cooling, cutting, and putting into a packaging machine for packaging.

As a further preferable scheme of the invention, the starch in S1 is cassava starch and potato starch, and the certain conditions in S1 are that the reaction kettle is heated to 0-25 ℃, the stirring speed is 800-1000 r/min, and the stirring is continued for 1-10 min.

As a further preferable scheme of the present invention, the certain condition in S3 is baking at 120-200 ℃ for 2-10 minutes, wherein the baking equipment is not limited to a baking oven or a baking oven.

As a further preferable scheme of the present invention, in S1, the following components are weighed according to parts by weight: 45 parts of cheese, 45 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 15 parts of whey protein powder, 6 parts of white granulated sugar, 10 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

As a further preferable scheme of the present invention, in S1, the following components are weighed according to parts by weight: 45 parts of cheese, 40 parts of starch, 20 parts of egg liquid, 10 parts of milk powder, 10 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

As a further preferable scheme of the present invention, in S1, the following components are weighed according to parts by weight: 45 parts of cheese, 35 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 20 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning.

As a further preferable embodiment of the present invention, the oil and fat is not limited to vegetable oil, the emulsifier is one or more of soybean lecithin and mono-or diglycerol fatty acid ester, and the milk powder is one or more of defatted milk, whole milk and concentrated milk protein.

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION

Example 1: weighing the following components in parts by weight: 45 parts of cheese, 45 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 15 parts of whey protein powder, 6 parts of white granulated sugar, 10 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning;

example 2: 45 parts of cheese, 40 parts of starch, 20 parts of egg liquid, 10 parts of milk powder, 10 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning;

example 3: 45 parts of cheese, 35 parts of starch, 25 parts of egg liquid, 15 parts of milk powder, 20 parts of whey protein powder, 8 parts of white granulated sugar, 15 parts of grease, 0.5 part of sodium bicarbonate, 0.5 part of emulsifier and 5 parts of seasoning;

taking the formula proportions in the above examples 1, 2 and 3, the cheese product is prepared according to the following steps:

step 1, mixing materials: firstly, weighing the following components in parts by weight: milk powder, whey protein powder, white granulated sugar, grease, sodium bicarbonate, an emulsifier and seasonings are sequentially put into a reaction kettle to be uniformly mixed with water, and then are kept stand for hydration, and then are weighed according to the parts by weight: the cheese, the starch and the egg liquid are sequentially placed into a reaction kettle, stirred and mixed under certain conditions until the raw materials are uniformly mixed, fine and malleable and form a dough A, and are sequentially placed into the reaction kettle, the reaction kettle is heated to 0-25 ℃, the stirring speed is 800-1000 rpm, and the stirring is continued for 1-10 minutes until the raw materials are uniformly mixed, fine and malleable and form the dough A;

step 2, forming: feeding the dough A into a die for extrusion molding, wherein the extrusion pressure is 2-3 MPa and is kept for 20-30 s, and thus obtaining a semi-finished product B;

step 3, baking: placing the formed semi-finished product B into baking equipment for baking, and baking for 2-10 minutes at the temperature of 120-200 ℃;

and 4, discharging, cooling and packaging: and after discharging and cooling, cutting, and putting into a packaging machine for packaging.

The cheese products prepared according to the steps and the formula proportion in the examples 1, 2 and 3 and the control group sample of the bright healthy growing cheese are taken for experimental comparison, and the data are concretely shown in the following table,

as can be seen from the table above, the cheese product prepared by the process has higher nutritional value than the existing cheese, and has higher appearance, color, flavor and taste than the existing cheese, wherein the flavor and afterfeel are average values according to different senses and hobbies of everyone, so that the scheme locks the nutritional value of the cheese and provides crisp taste by a short-time baking processing technology under the support of specific raw material proportion.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.