阅读说明：本技术 吸吸奶酪 (Milk sucking cheese ) 是由 张颖 张静 陈琳 提盼盼 于 2019-11-29 设计创作，主要内容包括：本发明提供了一种可以吸的再制奶酪及其制备方法。所述奶酪包含质量分数为40％-58％的水和质量分数为0.8％-3％的羟丙基二淀粉磷酸酯。其具有一定的流动性,流动状态类似酸奶,可吸食食用,给消费者带来新的不同的体验,且其保水性能好、不易析水。(The invention provides a processed cheese capable of being sucked and a preparation method thereof. The cheese comprises 40-58% of water and 0.8-3% of hydroxypropyl distarch phosphate by mass. The yoghurt has certain fluidity, is similar to yoghurt in the flowing state, can be sucked and eaten, brings new and different experiences to consumers, and has good water retention performance and difficult water bleeding.)

1. The processed cheese is characterized by comprising 40-58% of water by mass and 0.8-3% of hydroxypropyl distarch phosphate by mass based on the total amount of the processed cheese.

2. The processed cheese of claim 1, further comprising butter in a mass fraction of 5% -20%.

3. The processed cheese of claim 1, further comprising 20-30% cream cheese by mass.

4. The processed cheese of claim 1, further comprising a sweetener, a calcium salt, whey powder, concentrated milk protein powder, skim milk powder, a built stabilizer, water-soluble dietary fiber, and a preservative;

preferably, the pH of the processed cheese is 4-6.

5. The method of preparing processed cheese of any of claims 1-4, comprising chopping, heating and stirring a raw material, wherein the raw material comprises 40-58% by mass water and 0.8-3% by mass hydroxypropyl distarch phosphate, based on the total amount of processed cheese.

6. The preparation method according to claim 5, wherein the raw material further comprises butter with a mass fraction of 5% to 20%.

7. The method according to claim 5, wherein the raw material further comprises 20 to 30 mass% cream cheese.

8. The method of claim 5, wherein the raw materials further comprise a sweetener, a calcium salt, whey powder, concentrated milk protein powder, skim milk powder, a combination stabilizer, water-soluble dietary fiber, and a preservative.

9. The method as claimed in claim 5, wherein the chopping speed is 1000-3000rpm, and the chopping time is 3.5-7 min;

preferably, the heating temperature is 80-100 ℃;

preferably, the stirring condition is that the rotation speed is 1000-3000rpm for 3.5-7min, and then the rotation speed is 100-1000rpm for 3.5-7 min.

10. The method of claim 5, further comprising adjusting the pH of the product to 4-6 after the stirring is completed.

Technical Field

The invention relates to the field of reproduced cheese, in particular to absorbable reproduced cheese and a preparation process thereof.

Background

As is well known, cheese is mainly classified into natural cheese, which is a finished product prepared by fermenting milk with lactic acid bacteria, and processed cheese, which is a product prepared by grinding one or two kinds of natural cheese with different maturity, adding an emulsifier and a stabilizer, and melting. The eating time of cheese is long abroad, cheese products are mature, cheese products in China start late and are in a growth stage, various cheese products come along with the importance of cheese market in China, and processed cheese products sold in China are mostly block cheese, cheese slices, cheese shreds and the like, and are dry and hard, so that the cheese has a certain development prospect on cheese products which have good fluidity and can be sucked.

Disclosure of Invention

One object of the present invention is to provide an absorbable processed cheese which has the advantages of good fluidity, good water retention property and no bleeding. Specifically, the present invention provides the following technical solutions.

A processed cheese comprises 40-58% of water and 0.8-3% of hydroxypropyl distarch phosphate by mass percentage based on the total amount of the processed cheese.

In a particular embodiment of the invention, the processed cheese further comprises butter in a mass fraction of 5% to 20%.

In a particular embodiment of the invention, the processed cheese further comprises cream cheese in a mass fraction of 20-30%.

In a specific embodiment of the invention, the processed cheese further comprises a sweetener, a calcium salt, whey powder, concentrated milk protein powder, skim milk powder, a compound stabilizer, water-soluble dietary fiber and a preservative;

preferably, the pH of the processed cheese is 4-6.

Another object of the present invention is to provide a method for preparing the processed cheese which can be sucked, wherein the processed cheese product with good stability and fluidity and fine taste can be produced by a reasonable formula and a proper production process. Specifically, the present invention provides the following technical solutions.

A preparation method of processed cheese comprises the steps of chopping, heating and stirring raw materials, wherein the raw materials comprise 40-58% of water by mass and 0.8-3% of hydroxypropyl distarch phosphate by mass based on the total amount of the processed cheese.

In a particular embodiment of the invention, the raw material further comprises butter in a mass fraction of 5% to 20%.

In a particular embodiment of the invention, the raw material further comprises cream cheese in a mass fraction of 20% to 30%.

In a specific embodiment of the invention, the raw materials further comprise a sweetener, a calcium salt, whey powder, concentrated milk protein powder, skim milk powder, a compound stabilizer, water-soluble dietary fibers and a preservative.

In the specific embodiment of the invention, the chopping speed is 1000-;

preferably, the heating temperature is 80-100 ℃;

preferably, the stirring condition is that the rotation speed is 1000-3000rpm for 3.5-7min, and then the rotation speed is 100-1000rpm for 3.5-7 min.

In a particular embodiment of the invention, the adjustment of the pH of the product to 4-6 is also included after the end of the stirring.

Technical effects of the invention

The invention has the following advantages:

1. the cheese product has certain fluidity, is similar to yoghurt in a flowing state, can be sucked and eaten, can try different tastes on the premise that the cheese brings rich nutrition to consumers, brings new and different experiences to the consumers, and enriches the types of domestic cheese products.

2. The product of the invention has good stability and no water separation phenomenon.

Generally, about 50% of water is added to cheese products, and most of the water is separated out from the cheese products in the storage process of the cheese products, so that the product quality is reduced, and the product market is influenced. According to the invention, hydroxypropyl distarch phosphate, also called hydroxypropyl distarch phosphate, is added into the cheese product, and is modified starch, and the water-separating property of the cheese product added with hydroxypropyl distarch phosphate is greatly reduced in the storage process. Compared with other starches such as hydroxypropyl starch, the hydroxypropyl distarch phosphate is crosslinked after etherification, the processing resistance is improved, and after processing, the hydroxypropyl distarch phosphate granules are fully expanded, the viscosity is rapidly increased, and the water retention effect is better.

3. Has good taste

The fat content in the butter is higher than 90%, and the butter is added into the cheese product through a reasonable formula, so that the fat content in the cheese product is improved, and the mouthfeel fineness of the cheese product can be improved.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.

The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.

In a specific embodiment of the present invention, the water in the present invention may be distilled water or deionized water. Wherein, based on the total amount of the processed cheese, the water content is 40-58%, specifically, the water content in the processed cheese can be 40-45%, 45-50%, 50-55% or 54-58%. More specifically, the water content of the processed cheese may be 40%, 43%, 45%, 48%, 50%, 52%, 54%, 55%, 56%, 57% or 58%.

In the invention, the mass fraction of the hydroxypropyl distarch phosphate is 0.8-3% based on the total weight of the processed cheese. Specifically, the mass fraction of hydroxypropyl distarch phosphate may be 0.8% -1.5%, 1.0% -2.0%, 1.5% -2.5% or 2.0% -3.0%. More specifically, the mass fraction of hydroxypropyl distarch phosphate may be any value of 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%.

In the invention, the mass fraction of the butter is 5-30%. Specifically, the mass fraction of the butter may be 5% -15%, 10% -20%, 15% -25% or 20% -30%.

In the invention, the processed cheese also comprises cream cheese, a sweetening agent, a calcium salt, whey powder, concentrated milk protein powder, skim milk powder, a compound stabilizer, water-soluble dietary fiber and a preservative, and the specific content of the processed cheese can be adjusted according to the characteristics of the product.

Preferably, in the processed cheese of the invention, the content of cream cheese is 20-30%, the content of sweetener is 3-10%, the content of calcium salt is 0.2-1.6%, the content of whey powder is 1.5-6.5%, the content of concentrated milk protein powder is 1-10%, the content of skim milk powder is 1-10%, the content of compound stabilizer is 0.5-1.5%, the content of water-soluble dietary fiber is 0.5-6% and the content of preservative is 0.08-0.1%.

In the invention, the sweetener is one or more of white granulated sugar, high fructose corn syrup, lactose, crystalline fructose, sucralose, acesulfame potassium or aspartame; preferably white granulated sugar or high fructose corn syrup; among them, in a specific embodiment of the present invention, the content of the sweetener is preferably 3 to 10%.

In the invention, the concentrated milk protein powder is a concentrated milk protein product extracted from milk after ultrafiltration treatment, and is essentially protein in the milk. And are commercially available.

In the invention, the compound stabilizer is prepared by compounding 0.05-0.2% of monoglyceride, 0.2-1% of compound phosphate and 0.01-0.04% of gelatin.

In the present invention, the water-soluble dietary fiber used is a water-soluble dietary fiber conventionally used in the food field, which includes, but is not limited to, resistant dextrin, pectin, fructo-oligosaccharide, lacto-oligosaccharide, carboxymethyl cellulose, and the like.

In the present invention, the preservative used is a preservative conventionally used in the food field, and includes, but is not limited to, potassium sorbate, benzoic acid, sorbic acid, sodium lactate, and the like.

Example 1

The preparation method of the processed cheese mainly comprises the following steps:

based on the total amount of the processed cheese, putting 48.8% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 6% of butter, 6% of white granulated sugar, 1% of calcium salt, 4.5% of whey powder, 1% of concentrated milk protein powder, 1.6% of skim milk powder, 1% of compound stabilizer, 2% of resistant dextrin and 0.1% of potassium sorbate into a melting pot for chopping, wherein the chopping speed is 1000rpm, and the chopping time is 7 min;

then opening steam to directly heat the materials in the pot, wherein the heating pressure is 1.3bar-2.5bar, heating the temperature to 80 ℃, keeping the rotating speed at 1000rpm, and stirring for 7 min;

reducing the rotating speed to 100rpm, and stirring for 7 min;

and after heating, cooling the materials to normal temperature, adding lactic acid into the pot, adjusting the pH value of the mixed materials to be 4-6, and finally carrying out hot filling and sealing on the materials in the pot to obtain the composite material.

The compositional parameters of the processed cheese prepared in this example were as follows:

48.8% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 6% of butter, 6% of white granulated sugar, 1% of calcium salt, 4.5% of whey powder, 1% of concentrated milk protein powder, 1.6% of skim milk powder, 1% of compound stabilizer, 2% of resistant dextrin and 0.1% of potassium sorbate.

The product prepared in this example has the following characteristics: the prepared cheese product has good fluidity, can be sucked and eaten, has no phenomenon of water separation after being placed for one week, but has not smooth mouthfeel and poor fineness.

Example 2

The preparation method of the processed cheese mainly comprises the following steps:

based on the total amount of the processed cheese, putting 45.3% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 12% of butter, 6% of white granulated sugar, 1% of calcium salt, 2% of whey powder, 1% of concentrated milk protein powder, 1.6% of skimmed milk powder, 1% of compound stabilizer, 2% of resistant dextrin and 0.1% of potassium sorbate into a melting pot for chopping, wherein the chopping speed is 3000rpm, and the chopping time is 3.5 min;

then opening steam to directly heat the materials in the pot, wherein the heating pressure is 1.3bar-2.5bar, heating the temperature to 100 ℃, keeping the rotating speed at 3000rpm, and continuing to stir for 3.5 min;

reducing the rotating speed to 1000rpm, and stirring for 3.5 min;

and after heating, cooling the materials to normal temperature, adding lactic acid into the pot, adjusting the pH value of the mixed materials to be 4-6, and finally carrying out hot filling and sealing on the materials in the pot to obtain the composite material.

The compositional parameters of the processed cheese prepared in this example were as follows:

45.3% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 12% of butter, 6% of white granulated sugar, 1% of calcium salt, 2% of whey powder, 1% of concentrated milk protein powder, 1.6% of skim milk powder, 1% of compound stabilizer, 2% of resistant dextrin and 0.1% of potassium sorbate.

The product prepared in this example has the following characteristics: the prepared cheese product has good fluidity, can be sucked and eaten, has no bleeding phenomenon after being placed for one week, and has fine and smooth mouthfeel.

Example 3

The preparation method of the processed cheese mainly comprises the following steps:

based on the total amount of the processed cheese, 43.3 percent of drinking water, 3 percent of hydroxypropyl distarch phosphate, 25 percent of cream cheese, 12 percent of butter, 6 percent of white granulated sugar, 1 percent of calcium salt, 2 percent of whey powder, 1 percent of concentrated milk protein powder, 1.6 percent of skim milk powder, 1 percent of compound stabilizer, 4 percent of resistant dextrin and 0.1 percent of potassium sorbate are all put into a melting pot for chopping, wherein the chopping speed is 2000rpm, and the chopping time is 5 min;

then opening steam to directly heat the materials in the pot, wherein the heating pressure is 1.3bar-2.5bar, heating the temperature to 100 ℃, keeping the rotating speed at 2000rpm, and continuing stirring for 5 min;

reducing the rotating speed to 500rpm, and stirring for 5 min;

and after heating, cooling the materials to normal temperature, adding lactic acid into the pot, adjusting the pH value of the mixed materials to be 4-6, and finally carrying out hot filling and sealing on the materials in the pot to obtain the composite material.

The compositional parameters of the processed cheese prepared in this example were as follows:

43.3% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 12% of butter, 6% of white granulated sugar, 1% of calcium salt, 2% of whey powder, 1% of concentrated milk protein powder, 1.6% of skim milk powder, 1% of compound stabilizer, 4% of resistant dextrin and 0.1% of potassium sorbate.

The product prepared in this example has the following characteristics: the prepared cheese product has good fluidity, can be sucked and eaten, has no phenomenon of water separation after being placed for one week, and has fine and smooth mouthfeel, nutrition and health.

Example 4

The preparation method of the processed cheese mainly comprises the following steps:

based on the total amount of the processed cheese, putting 40% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 15% of butter, 6% of white granulated sugar, 1% of calcium salt, 2% of whey powder, 1.3% of concentrated milk protein powder, 1.6% of skimmed milk powder, 1% of compound stabilizer, 4% of resistant dextrin and 0.1% of potassium sorbate into a melting pot for chopping, wherein the chopping speed is 1000-3000rpm, and the chopping time is 3.5-7 min;

then opening steam to directly heat the materials in the pot, wherein the heating pressure is 1.3bar-2.5bar, heating the temperature to 80-100 ℃, keeping the rotating speed at 1000-3000rpm, and continuing stirring for 3.5-7 min;

reducing the rotating speed to 100-1000rpm, and stirring for 3.5-7 min;

and after heating, cooling the materials to normal temperature, adding lactic acid into the pot, adjusting the pH value of the mixed materials to be 4-6, and finally carrying out hot filling and sealing on the materials in the pot to obtain the composite material.

The compositional parameters of the processed cheese prepared in this example were as follows:

40% of drinking water, 3% of hydroxypropyl distarch phosphate, 25% of cream cheese, 15% of butter, 6% of white granulated sugar, 1% of calcium salt, 2% of whey powder, 1.3% of concentrated milk protein powder, 1.6% of skim milk powder, 1% of compound stabilizer, 4% of resistant dextrin and 0.1% of potassium sorbate.

The product prepared in this example has the following characteristics: the prepared cheese product has good fluidity, can be sucked and eaten, has no bleeding phenomenon after being placed for one week, and has smooth and fine mouthfeel.

Example 5

The preparation method of the processed cheese mainly comprises the following steps:

based on the total amount of the processed cheese, putting 54% of drinking water, 0.8% of hydroxypropyl distarch phosphate, 20% of cream cheese, 20% of butter, 0.6% of white granulated sugar, 0.7% of calcium salt, 0.5% of whey powder, 0.8% of concentrated milk protein powder, 0.5% of skim milk powder, 1% of compound stabilizer, 1% of resistant dextrin and 0.1% of potassium sorbate into a melting pot for chopping, wherein the chopping speed is 1000-;

then opening steam to directly heat the materials in the pot, wherein the heating pressure is 1.3bar-2.5bar, heating the temperature to 80-100 ℃, keeping the rotating speed at 1000-3000rpm, and continuing stirring for 3.5-7 min;

reducing the rotating speed to 100-1000rpm, and stirring for 3.5-7 min;

and after heating, cooling the materials to normal temperature, adding lactic acid into the pot, adjusting the pH value of the mixed materials to be 4-6, and finally carrying out hot filling and sealing on the materials in the pot to obtain the composite material.

The compositional parameters of the processed cheese prepared in this example were as follows:

54% of drinking water, 0.8% of hydroxypropyl distarch phosphate, 20% of cream cheese, 20% of butter, 0.6% of white granulated sugar, 0.7% of calcium salt, 0.5% of whey powder, 0.8% of concentrated milk protein powder, 0.5% of skimmed milk powder, 1% of compound stabilizer, 1% of resistant dextrin and 0.1% of potassium sorbate.

The product prepared in this example has the following characteristics: the prepared cheese product has good fluidity, can be sucked and eaten, has no bleeding phenomenon after being placed for one week, and has smooth and fine mouthfeel.

Example 6

The preparation method of the processed cheese mainly comprises the following steps:

based on the total amount of the processed cheese, 58 percent of drinking water, 2.5 percent of hydroxypropyl distarch phosphate, 30 percent of cream cheese, 5 percent of butter, 0.6 percent of white granulated sugar, 0.5 percent of calcium salt, 0.5 percent of whey powder, 0.8 percent of concentrated milk protein powder, 0.5 percent of skim milk powder, 1 percent of compound stabilizer, 0.5 percent of resistant dextrin and 0.1 percent of potassium sorbate are all put into a melting pot for chopping, wherein the chopping speed is 1000 plus 3000rpm, and the chopping time is 3.5min-7 min;

then opening steam to directly heat the materials in the pot, wherein the heating pressure is 1.3bar-2.5bar, heating the temperature to 80-100 ℃, keeping the rotating speed at 1000-3000rpm, and continuing stirring for 3.5-7 min;

reducing the rotating speed to 100-1000rpm, and stirring for 3.5-7 min;

and after heating, cooling the materials to normal temperature, adding lactic acid into the pot, adjusting the pH value of the mixed materials to be 4-6, and finally carrying out hot filling and sealing on the materials in the pot to obtain the composite material.

The compositional parameters of the processed cheese prepared in this example were as follows:

58% of drinking water, 2.5% of hydroxypropyl distarch phosphate, 30% of cream cheese, 5% of butter, 0.6% of white granulated sugar, 0.5% of calcium salt, 0.5% of whey powder, 0.8% of concentrated milk protein powder, 0.5% of skimmed milk powder, 1% of compound stabilizer, 0.5% of resistant dextrin and 0.1% of potassium sorbate.

The product prepared in this example has the following characteristics: the prepared cheese product has good fluidity, can be sucked and eaten, has no bleeding phenomenon after being placed for one week, and has smooth and fine mouthfeel.

Comparative example 1

The formulation of the reconstituted cheese of this comparative example was similar to that of example 1, except that oxidized starch was used in place of hydroxypropyl distarch phosphate.

Compared with the product in example 1, the cheese product in comparative example 1 is found to have better fluidity and poor water retention, and can be eaten after being sucked, and the phenomenon of water evolution can occur within 24 hours of refrigeration.

Comparative example 2

The formulation of the reconstituted cheese of this comparative example is similar to that of example 1, except that the mass fraction of hydroxypropyl distarch phosphate in the formulation is 0.5%.

The product prepared therefrom was compared with the product of example 1, and it was found that: the cheese prepared by the comparative example has good fluidity, can be sucked and eaten, but has poor water retention, and has a water bleeding phenomenon within 24 hours.

Comparative example 3

The formulation of the reconstituted cheese of this comparative example was similar to that of example 1, except that the mass fraction of hydroxypropyl distarch phosphate in the formulation was 3.5%.

When the product prepared by the method is compared with the product in the example 1, the cheese product in the comparative example 3 is poor in fluidity and cannot be eaten after being sucked.

Comparative example 4

The formulation of the processed cheese of this comparative example was similar to that of example 1, except that the mass fraction of water in the formulation was 35%.

Compared with the product of example 1, the product prepared by the method is found that the cheese product of comparative example 4 has poor fluidity and large integral consistency, cannot be eaten by sucking, and does not meet the original purpose of preparing cheese products with good flowing state.

Comparative example 5

The formulation of the processed cheese of this comparative example was similar to that of example 1, except that the mass fraction of water in the formulation was 65%.

Compared with the product in the example 1, the prepared product shows that the cheese product in the comparative example 5 has greatly improved fluidity, presents a flowing state close to water, has greatly reduced viscosity, reduces the milk flavor of the cheese product and reduces the product quality; and the water separating property is poor, and the water separating phenomenon appears within 12 h.

The products obtained in the examples and comparative examples were evaluated and the following table was obtained:

TABLE 1

	Fineness/minute of mouthfeel	Fluidity/minute	Water separating property
				Example 1	3	4	A
Example 2	4	4	A
				Example 3	3	3	A
Example 4	4	4	A
				Example 5	4	4	D
Example 6	3	3	A
				Comparative example 1	4	4	E
Comparative example 2	4	4	D
				Comparative example 3	4	3	A
Comparative example 4	4	3	A
				Comparative example 5	4	4	C

Note: the score of 1-5 is the score of the fineness and the fluidity of the mouth feel, the higher the score is, the better the fineness of the mouth feel is, and the higher the score is, the better the fluidity is. A-E is the grade score of the water separating performance of the product, and the water separating performance is gradually increased from A to E, namely the water separating performance of the A grade is the lowest, and the water separating performance of the E grade is the highest.

From the above table, examples 1-6 show that the fluidity and smoothness are both proportional to the butter content and inversely proportional to the resistant dextrin content, and from the table, examples 2 and 4 show that the mouthfeel smoothness and fluidity are higher than those of the other four examples.

Using the above examples and comparative examples and commercially available solid cheese as test samples, 50 test persons were tasted in an anonymous scoring manner, and the preference of each test person for the product was counted, and the statistical results are shown in table 2.

TABLE 2

Product(s)	Very much like	Xi Huan	Good effect	In general	Dislike of
						Example 1	35	9	1	3	2
Example 2	38	5	3	2	2
						Example 3	36	6	2	5	1
Example 4	38	6	3	2	1
						Example 5	40	7	1	1	1
Example 6	33	6	4	4	3
						Comparative example 1	31	11	2	1	5
Comparative example 2	31	10	3	2	4
						Comparative example 3	30	10	4	3	3
Comparative example 4	31	11	3	3	2
						Comparative example 5	30	13	2	2	3
Commercial cheese	23	6	7	15	9

As can be seen from the product preference test table, the processed cheese of the present invention is acceptable to most consumers. Testers who like this type of product account for about 80% of the total testing population, and the application and popularization space of the product is great.

The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.