阅读说明：本技术 一种糖果奶酪及其制备方法 (Candy cheese and preparation method thereof ) 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：本发明涉及食品加工技术领域,具体涉及一种糖果奶酪及其制备方法。本发明为解决市面上独立包装的可直接食用的奶酪制品较少,且食用感受不佳,难以吸引广大消费者的问题,提供一种营养丰富、具有软糖口感的糖果奶酪,主打儿童市场,糖果口感会吸引儿童群体市场,但与市售的一般橡皮糖相比,本发明的糖果奶酪不仅满足儿童食用的橡皮糖口感,还可以保证儿童摄入充足的奶酪中的营养成分,为儿童的生长发育提供营养,具有广泛的市场。(The invention relates to the technical field of food processing, and particularly relates to candy cheese and a preparation method thereof. The invention aims to solve the problems that independent packaged cheese products which can be directly eaten in the market are few, the eating feeling is poor, and the wide range of consumers are difficult to attract, and provides the candy cheese which is rich in nutrition and has the taste of soft sweets.)

1. The candy cheese comprises the following raw materials in percentage by mass based on the total amount of the candy cheese:

15 to 55 percent of cream cheese, 15 to 40 percent of edible sugar, 0.1 to 3 percent of modified starch, 0.2 to 10 percent of concentrated milk protein, 2 to 15 percent of butter, 0.5 to 5 percent of calcium salt, 0.1 to 2 percent of milk mineral salt, carrageenan and gelatin, wherein the carrageenan accounts for 0.4 to 3 percent, and preferably 0.4 to 1 percent; gelatin is 2% -10%, preferably 3% -8%.

2. The confectionery cheese according to claim 1, further comprising 0.3-5% of a built stabilizer, 1-8% of skim milk powder, 0.1-3% of a colorant, 0.1-4% of an essence and a food additive, wherein the food additive is 0.2-3% of sodium citrate and/or 0.1-0.5% of potassium sorbate.

3. A confectionery cheese according to claim 1 or 2, wherein the edible sugar is selected from at least one of white granulated sugar, powdered sugar, soft white sugar, and rock sugar, preferably white granulated sugar and/or powdered sugar, more preferably white granulated sugar; the modified starch is selected from at least one of hydroxypropyl phosphate starch, corn acid modified starch, maltodextrin, acetate starch and phosphate starch, and is preferably hydroxypropyl phosphate starch.

4. The confectionery cheese according to claim 2 or 3, wherein the compound stabilizer is prepared by compounding polyphosphate and sodium phosphate.

5. A confectionery cheese according to any of claims 2-4, characterized in that the coloring agent is selected from food colors and/or color starches, preferably sweet potato flour and/or purple potato flour, further preferably sweet potato flour.

6. A method of preparing a confectionery cheese according to any one of claims 1 to 5, including the steps of:

mixing the components: chopping and mixing the raw material of confectionery cheese according to claim 1 to obtain a first mixture;

heating and uniformly mixing: heating and uniformly mixing the first mixture to obtain a second mixture;

adjusting the pH value: and adding a pH regulator into the second mixture, and regulating the pH value to 4-6 to obtain the candy cheese.

7. The method of preparing a confectionery cheese according to claim 6, wherein in the step of mixing the components, the chopping and mixing conditions are: the chopping speed is 1000-2800rpm, preferably 1100-2100rpm, and the chopping time is 3-8min, preferably 4-6 min.

8. The method for preparing confectionery cheese according to claim 6 or 7, wherein in the step of heating and kneading, the heating conditions are as follows: heating at a pressure of 1.3-2.5bar, preferably 1.5-2.1bar, and a temperature of 80-100 deg.C, preferably 85-98 deg.C.

9. The method for preparing a confectionery cheese according to any of claims 6 to 8, wherein the homogenisation step comprises a first agitation step and a second agitation step, the agitation conditions of the first agitation step being: the stirring speed is 1000-2800rpm, preferably 1100-2100rpm, and the stirring time is 1.5-6min, preferably 2-5 min; the stirring conditions of the second stirring process are as follows: the stirring speed is 100-1000rpm, preferably 100-700rpm, and the stirring time is 1.5-6min, preferably 2-4 min.

10. The method of preparing a confectionery cheese according to any of claims 6-9, wherein the pH adjusting step comprises adjusting the pH with a pH adjusting agent selected from at least one of citric acid, malic acid, lactic acid, preferably lactic acid.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to candy cheese and a preparation method thereof.

Background

The cheese is a product obtained by fermenting and concentrating milk by utilizing zymophyte, contains high nutritional ingredients such as protein, fat, calcium and the like, and has high nutritional value.

Cheese products are popular and have a large market at foreign countries, compared with the foreign countries, the domestic cheese product market is small, the acceptance of the national people to cheese products is not so large, along with the continuous improvement of the living standard of people and the continuous improvement of the nutritional requirements of the national people, the acceptance of the national people to milk products and cheese products is continuously improved, correspondingly, the demand of the national people to milk products and cheese products is continuously improved, but cheese is mainly applied to the catering industry as a ingredient in the domestic market, for example: cheese pieces, cheese slices and the like are independently packaged and can be directly eaten in the market, so that the cheese products are low in quantity and few in variety and cannot meet the increasing requirements of consumers, and meanwhile, the cheese products cannot play the role of self propaganda due to the fact that the cheese products are low in quantity and few in variety in the market. Therefore, the development of a wider variety of cheese products which can be independently packaged and directly eaten has certain promotion effect on the domestic cheese market.

However, the existing cheese which can be directly eaten is difficult to attract consumers due to poor eating experience, and the abundant nutrient substances in the cheese are very beneficial to the growth and development of children. Therefore, the development of cheese which is a market for leading children and is suitable for children to eat becomes a problem to be solved in the field.

Disclosure of Invention

The invention aims to solve the problems that independent packaged cheese products which can be directly eaten in the market are few, the eating feeling is poor, and the wide range of consumers are difficult to attract, and provides the candy cheese which is rich in nutrition and has the taste of soft sweets.

Therefore, the first aspect of the invention provides a candy cheese which comprises the following raw materials in mass content based on the total mass of the candy cheese:

15 to 55 percent of cream cheese, 15 to 40 percent of edible sugar, 0.1 to 3 percent of modified starch, 0.2 to 10 percent of concentrated milk protein, 2 to 15 percent of butter, 0.5 to 5 percent of calcium salt, 0.1 to 2 percent of milk mineral salt, carrageenan and gelatin, wherein the carrageenan accounts for 0.4 to 3 percent, and the gelatin accounts for 2 to 10 percent.

In other preferred embodiments of the invention, the raw material of the confectionery cheese includes 0.4% to 1% carrageenan and 3% to 8% gelatin.

In some embodiments of the invention, the candy cheese further comprises 0.3% -5% of compound stabilizer, 1-8% of skim milk powder, 0.1-3% of colorant, 0.1-4% of essence and food additive, wherein the food additive is 0.2-3% of sodium citrate and/or 0.1-0.5% of potassium sorbate.

In other embodiments of the present invention, the edible sugar is selected from at least one of white sugar, powdered sugar, soft sugar, and crystal sugar.

In other further preferred embodiments of the present invention, the edible sugar is white and/or powdered sugar.

In yet other more preferred embodiments of the present invention, the edible sugar is white sugar.

In some embodiments of the invention, the modified starch is selected from at least one of hydroxypropyl phosphate starch, maltodextrin, acetate starch, phosphate starch.

In some preferred embodiments of the present invention, the modified starch is hydroxypropyl phosphate starch.

In other embodiments of the present invention, the compound stabilizer is prepared by compounding polyphosphate and sodium phosphate. Wherein the amounts of polyphosphate and sodium phosphate are conventionally selected in the art.

In some embodiments of the invention, the colorant is selected from food colors and/or colored starches.

In some preferred embodiments of the present invention, the colorant is sweet potato flour and/or purple potato flour.

In some more preferred embodiments of the invention, the colorant is sweet potato flour.

The second aspect of the invention provides a method for preparing candy cheese, which comprises the following steps:

mixing the components: chopping and mixing the raw materials of the candy cheese to obtain a first mixture; (ii) a

Heating and uniformly mixing: heating and uniformly mixing the first mixture to obtain a second mixture;

adjusting the pH value: and adding a pH regulator into the second mixture, and regulating the pH value to 4-6 to obtain the candy cheese.

In some embodiments of the invention, in the step of mixing the components, the chopping and mixing conditions are: the chopping speed is 1000-.

In some preferred embodiments of the present invention, in the step of mixing the components, the chopping and mixing conditions are: the chopping speed is 1100-.

In other embodiments of the invention, the conditions of heating during the homogenisation are: heating under 1.3-2.5bar at 80-100 deg.C

In other preferred embodiments of the present invention, in the step of heating and mixing, the heating conditions are: heating pressure is 1.5-2.1bar, and heating temperature is 85-98 deg.C.

In some embodiments of the present invention, in the step of heating and uniformly mixing, the process of uniformly mixing includes a first stirring process and a second stirring process, and the stirring conditions of the first stirring process are as follows: the stirring speed is 1000-; the stirring conditions of the second stirring process are as follows: the stirring speed is 100-1000rpm, and the stirring time is 1.5-6 min.

In some preferred embodiments of the present invention, in the step of heating and uniformly mixing, the process of uniformly mixing includes a first stirring process and a second stirring process, and the stirring conditions of the first stirring process are as follows: the stirring speed is 1100-; the stirring conditions of the second stirring process are as follows: stirring is carried out at the speed of 100-700rpm for 2-4 min.

In other embodiments of the present invention, the pH adjusting agent in the pH adjusting step is selected from at least one of citric acid, malic acid, lactic acid.

In other preferred embodiments of the present invention, the pH adjusting agent in the step of adjusting pH is lactic acid.

In some embodiments of the invention, the preparation method further comprises the steps of filling the obtained candy cheese into a mould, sealing the mould, and refrigerating the injection-molded material at 2-6 ℃.

The invention provides candy cheese with abundant nutrition and soft candy taste, which enriches the cheese types in the domestic cheese market and plays a promoting role in the domestic cheese market in order to solve the problems that independently packaged cheese products which can be directly eaten in the market are few, the eating feeling is poor and the attraction of consumers is difficult. The taste of the candy cheese is close to that of gummy candies, as is known, soft candies have great attraction to children consumer groups, but most of the gummy candies sold in the market only attract the children consumer groups by sweet taste, and the nutritive value of the candy cheese is low, but the nutritive value of the candy cheese is far higher than that of common gummy candies sold in the market, so that the candy cheese can be ingested by children, a large amount of nutritive substances such as protein, calcium and the like are ingested at the same time, the candy cheese is beneficial to the growth and development of the children, and the candy cheese has great market.

Detailed Description

The technical solution of the present invention will be described below by specific examples. However, these examples are for illustrative purposes only, and are not meant to limit the scope of the present invention thereto.

Unless otherwise stated, all the raw materials used in the present invention are commercially available and meet the requirements of relevant quality standards. In addition to the above description, the disclosure of volumes not specified in the production process of the present invention and the equipment used can be carried out using conventional equipment in the art or with reference to the prior art in the art.

The gelatin used in the examples of the present invention was purchased from Roselo, and the carrageenan was purchased from Geigy.

Example 1 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 25% of cream cheese, 3% of skim milk powder, 30% of white granulated sugar, 1.5% of hydroxypropyl phosphate starch, 1% of sodium citrate, 0.2% of potassium sorbate, 3% of concentrated milk protein, 7% of butter, 1.1% of compound stabilizer, 0.7% of carrageenan, 2.5% of gelatin, 2% of calcium salt, 1% of milk mineral salt, 0.6% of sweet potato powder, 0.4% of essence and 21% of water are sequentially added into a melting pot, the materials are chopped at the rotating speed of 1100rpm for 4min, the melting pot is opened to heat the materials in the pot, the heating pressure is 1.5, the heating temperature is 85 ℃, the rotating speed is kept at 1100rpm, the stirring is carried out for 5min, the rotating speed is reduced to 100rpm, the stirring is carried out for 2min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 5, a mold is filled and the materials in the pot is sealed, and finally the materials after the materials are refrigerated and stored at.

Example 2 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 25% of cream cheese, 3% of skim milk powder, 30% of white granulated sugar, 1.5% of hydroxypropyl phosphate starch, 1% of sodium citrate, 0.2% of potassium sorbate, 3% of concentrated milk protein, 7% of butter, 1.1% of compound stabilizer, 0.4% of carrageenan, 3% of gelatin, 2% of calcium salt, 1% of milk mineral salt, 0.6% of sweet potato powder, 0.4% of essence and 20.8% of water are sequentially added into a melting pot, the materials are chopped at the rotating speed of 1100rpm for 4min, the melting pot is opened to heat the materials in the pot, the heating pressure is 1.5, the heating temperature is 85 ℃, the rotating speed is kept at 1100rpm, the stirring is carried out for 5min, the rotating speed is reduced to 100rpm, the stirring is carried out for 2min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 5, a mold is filled and the materials in the pot is sealed, and finally the materials after the materials are refrigerated and stored at.

Example 3 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 25% of cream cheese, 3% of skim milk powder, 30% of white granulated sugar, 1.5% of hydroxypropyl phosphate starch, 1% of sodium citrate, 0.2% of potassium sorbate, 3% of concentrated milk protein, 7% of butter, 1.1% of compound stabilizer, 0.4% of carrageenan, 5% of gelatin, 2% of calcium salt, 1% of milk mineral salt, 0.6% of sweet potato powder, 0.4% of essence and 18.8% of water are sequentially added into a melting pot, the materials are chopped at the rotating speed of 1100rpm for 4min, the melting pot is opened to heat the materials in the pot, the heating pressure is 1.5, the heating temperature is 85 ℃, the rotating speed is kept at 1100rpm, the stirring is carried out for 5min, the rotating speed is reduced to 100rpm, the stirring is carried out for 2min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 5, a mold is filled and the materials in the pot is sealed, and finally the materials after the materials are refrigerated and stored at.

Example 4 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 25% of cream cheese, 3% of skim milk powder, 30% of white granulated sugar, 1.5% of hydroxypropyl phosphate starch, 1% of sodium citrate, 0.2% of potassium sorbate, 3% of concentrated milk protein, 7% of butter, 1.1% of compound stabilizer, 0.7% of carrageenan, 5% of gelatin, 2% of calcium salt, 1% of milk mineral salt, 0.6% of sweet potato powder, 0.4% of essence and 18.5% of water are sequentially added into a melting pot, the materials are chopped at the rotating speed of 1100rpm for 4min, the melting pot is opened to heat the materials in the pot, the heating pressure is 1.5, the heating temperature is 85 ℃, the rotating speed is kept at 1100rpm, the stirring is carried out for 5min, the rotating speed is reduced to 100rpm, the stirring is carried out for 2min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 5, a mold is filled and the materials in the pot is sealed, and finally the materials after the materials are refrigerated and stored at.

Example 5 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 25% of cream cheese, 3% of skim milk powder, 30% of white granulated sugar, 1.5% of hydroxypropyl phosphate starch, 1% of sodium citrate, 0.2% of potassium sorbate, 3% of concentrated milk protein, 7% of butter, 1.1% of compound stabilizer, 0.4% of carrageenan, 6% of gelatin, 2% of calcium salt, 1% of milk mineral salt, 0.6% of sweet potato powder, 0.4% of essence and 17.8% of water are sequentially added into a melting pot, the materials are chopped at the rotating speed of 1100rpm for 4min, the melting pot is opened to heat the materials in the pot, the heating pressure is 1.5, the heating temperature is 85 ℃, the rotating speed is kept at 1100rpm, the stirring is carried out for 5min, the rotating speed is reduced to 100rpm, the stirring is carried out for 2min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 5, a material mold is filled and sealed in the pot, and finally the material after the injection molding is refrigerated and stored at the.

Example 6 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 25% of cream cheese, 3% of skim milk powder, 30% of white granulated sugar, 1.5% of hydroxypropyl phosphate starch, 1% of sodium citrate, 0.2% of potassium sorbate, 3% of concentrated milk protein, 7% of butter, 1.1% of compound stabilizer, 0.4% of carrageenan, 8% of gelatin, 2% of calcium salt, 1% of milk mineral salt, 0.6% of sweet potato powder, 0.4% of essence and 15.8% of water are sequentially added into a melting pot, the materials are chopped at the rotating speed of 1100rpm for 4min, the melting pot is opened to heat the materials in the pot, the heating pressure is 1.5, the heating temperature is 85 ℃, the rotating speed is kept at 1100rpm, the stirring is carried out for 5min, the rotating speed is reduced to 100rpm, the stirring is carried out for 2min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 5, a mold is filled and the materials in the pot is sealed, and finally the materials after the materials are refrigerated and stored at.

Example 7 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 15% cream cheese, 8% skim milk powder, 40% white granulated sugar, 0.1% hydroxypropyl phosphate starch, 0.2% sodium citrate, 0.1% potassium sorbate, 10% concentrated milk protein, 15% butter, 0.3% compound stabilizer, 0.4% carrageenan, 2% gelatin, 5% calcium salt, 2% milk mineral salt, 0.1% sweet potato powder, 0.1% essence and the balance water are sequentially added into a melting pot, the materials are chopped at 2100rpm for 6min, the melting pot is opened to heat the materials in the pot, the heating pressure is 2.1, the heating temperature is 98 ℃, the rotation speed is 2100rpm, the stirring speed is 1.5min, the rotation speed is reduced to 700 bar rpm, the stirring is carried out for 6min, lactic acid is added into the pot until the pH value of the materials is adjusted to 6, the materials in the pot are filled into a mold and sealed, and finally the injection-molded materials are stored at 4 ℃.

Example 8 preparation of confectionery cheese (10kg)

Based on the total weight of the candy cheese, 55% of cream cheese, 1% of skim milk powder, 15% of white granulated sugar, 3% of hydroxypropyl phosphate starch, 0.2% of sodium citrate, 0.1% of potassium sorbate, 0.2% of concentrated milk protein, 2% of butter, 0.3% of compound stabilizer, 1% of carrageenan, 8% of gelatin, 0.5% of calcium salt, 0.1% of milk mineral salt, 0.1% of sweet potato powder, 0.1% of essence and the balance of water are sequentially added into a melting pot, the materials are chopped and stirred at 2800rpm for 8min, the materials in the pot are heated by opening the melting pot, the heating pressure is 2.5bar, the heating temperature is 100 ℃, the rotation speed is 2800rpm, the stirring is 2min, the rotation speed is reduced to 1000rpm, the stirring is carried out for 4min, lactic acid is added into the pot until the pH value of the materials is adjusted to be 6, a mold is filled and sealed in the pot, and finally the materials after injection molding are refrigerated to be stored at 4 ℃.

Comparative example 1 preparation of confectionery cheese (10kg)

Comparative example 1 only 0.7% carrageenan and 2.5% gelatin in example 1 were replaced with only 2.5% gelatin, the balance was made up with water, and the remaining raw materials and amounts and preparation method were the same as in example 1.

Comparative example 2 preparation of confectionery cheese (10kg)

Comparative example 2 only 0.7% carrageenan and 2.5% gelatin in example 1 were replaced by only 0.7% carrageenan, the balance was made up with water, and the remaining raw materials and amounts and preparation method were the same as in example 1.

Comparative example 3 preparation of confectionery cheese (10kg)

Comparative example 3 only 0.7% carrageenan in example 1 was replaced with 6% carrageenan, the balance was made up with water, and the remaining raw materials and amounts and preparation method were the same as in example 1.

Comparative example 4 preparation of confectionery cheese (10kg)

Comparative example 4 only 2.5% gelatin in example 1 was replaced with 15% gelatin, the balance was made up with water, and the remaining raw materials and amounts and preparation method were the same as in example 1.

Example 9 sensory evaluation of confectionery cheese

The confectionery cheese products prepared by the preparation methods of examples 1 to 8 and comparative examples 1 to 4 were subjected to sensory evaluation. The elasticity of the confectionery cheeses of examples 1 to 8 and comparative examples 1 to 4 was scored comprehensively by a panel of 60 persons, 20 persons each of 18-35 year old men and women, and 20 persons each of 8-13 year old children, and the evaluation criteria were shown in Table 1, and the evaluation results were shown in Table 2.

TABLE 1 organoleptic evaluation criteria for elasticity of confectionery cheese

TABLE 2 sensory evaluation of elasticity of confectionery cheese

Evaluation sample	Sensory elasticity evaluation score
		Commercial candy soft sweets	15
Example 1	10
		Example 2	11
Example 3	12
		Example 4	14
Example 5	13
		Example 6	14
Example 7	9
		Example 8	14
Comparative example 1	5
		Comparative example 2	7
Comparative example 3	17
		Comparative example 4	18

As can be seen from the above table, the use amounts of carrageenan and gelatin have a great sensory effect on the taste, hardness and elasticity of the candy cheese, and the candy cheese obtained in comparative examples 1 and 2 cannot achieve the soft candy taste and QQ elasticity with moderate hardness only by adding gelatin or carrageenan alone. The confectionery cheeses of comparative examples 3 and 4 were prepared without the addition of gelatin and carrageenan in the amount range of the present invention, resulting in a confectionery cheese that was too hard to chew. When the candy cheese in the embodiments 1 to 8 is prepared, 0.4 to 1 mass percent of carrageenan and 2 to 10 mass percent of gelatin are selected, so that the elasticity and the mouthfeel of the candy cheese are optimal.

Example 10 stability evaluation of confectionery cheese

The confectionery cheeses of examples 1 to 8 and comparative examples 1 to 4 were refrigerated for 3 months, respectively, and it was found that the confectionery cheeses of examples 1 to 8 could maintain their intact shapes and their elastic texture was not changed, whereas the confectionery cheeses of comparative examples 1 and 2 were liable to collapse and could not maintain their intact shapes, and the confectionery cheeses of comparative examples 3 and 4 were liable to break at low temperatures and under external force conditions, and thus were difficult to satisfy the consumer's needs. Therefore, only the candy cheese prepared by the raw materials and the preparation method can keep the complete shape of the candy cheese for a long time, and simultaneously maintains the soft and hard mouthfeel similar to gummy candies, thereby meeting the consumption of children.

It should be noted that the above-mentioned embodiments are only for explaining the present invention, and do not constitute any limitation to the present invention. The present invention has been described with reference to exemplary embodiments, but the words which have been used herein are words of description and illustration, rather than words of limitation. The invention can be modified, as prescribed, within the scope of the claims and without departing from the scope and spirit of the invention. Although the invention has been described herein with reference to particular means, materials and embodiments, the invention is not intended to be limited to the particulars disclosed herein, but rather extends to all other methods and applications having the same functionality.