阅读说明：本技术 一种长保质期再制奶酪及其制备方法 (Long-shelf-life processed cheese and preparation method thereof ) 是由 洪青 刘振民 李楠 郑远荣 雍靖怡 刘景� 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种长保质期再制奶酪及其制备方法,原料包括酪蛋白3-7％、天然奶酪50-65％、全脂乳粉1-3％、乳化盐1.5-2.5％和黄油8-10％,余量为水；制备方法包括以下步骤：将酪蛋白、全脂乳粉、乳化盐和黄油预混合均匀得到辅料；将天然奶酪切块,获得奶酪块；将预混合得到的辅料、奶酪块和水混合,搅拌加热,保温,获得粗奶酪酱；将所得粗奶酪酱进行均质操作,得混合料；将混合料采用超高温瞬时灭菌,获得奶酪基料；将获得的奶酪基料通过喷雾塔进行喷雾干燥,制得奶酪粉末,冷却罐装。该发明的制备方法生产工艺简单,易于操作；制得的再制奶酪可满足餐饮和家用等多场景需求,食用方便,常温储存,保质期可达2年,并且状态稳定、质地和口感俱佳。(The invention discloses a long-shelf-life processed cheese and a preparation method thereof, and the raw materials comprise 3-7% of casein, 50-65% of natural cheese, 1-3% of full cream milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water; the preparation method comprises the following steps: uniformly premixing casein, whole milk powder, emulsifying salt and butter to obtain auxiliary materials; cutting natural cheese into blocks to obtain cheese blocks; mixing the auxiliary material obtained by premixing, cheese blocks and water, stirring and heating, and preserving heat to obtain coarse cheese sauce; homogenizing the obtained coarse cheese sauce to obtain a mixture; performing ultrahigh-temperature instantaneous sterilization on the mixture to obtain a cheese base stock; spray drying the obtained cheese base material by a spray tower to obtain cheese powder, cooling and canning. The preparation method of the invention has simple production process and easy operation; the prepared processed cheese can meet the multi-scene requirements of catering, household and the like, is convenient to eat, can be stored at normal temperature, has a shelf life of 2 years, and is stable in state, good in texture and taste.)

1. The preparation method of the processed cheese with the long shelf life is characterized in that the preparation raw materials comprise the following components: 3-7% of casein, 50-65% of natural cheese, 1-3% of full cream milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water, wherein the percentages are mass percentages of the components in the total amount of the raw materials;

the preparation method comprises the following steps:

(1) premixing casein, whole milk powder emulsifying salt and butter at 20-30 deg.C to obtain adjuvant; cutting natural cheese into pieces to obtain cheese pieces with a size of no more than 10 x 20 cm; mixing the premixed adjuvant, cheese block, butter and water, stirring and heating to 85-95 deg.C, and stirring at the temperature of 5-10min to obtain coarse cheese sauce;

(2) homogenizing the coarse cheese sauce obtained in the step (1) to obtain a mixture;

(3) performing ultrahigh-temperature instantaneous sterilization on the mixture obtained in the step (2) to obtain a cheese base material;

(4) and (4) carrying out spray drying on the cheese base material obtained in the step (3) through a spray tower to prepare cheese powder, and cooling and canning the cheese powder.

2. The method of preparing long shelf life processed cheese of claim 1, wherein the natural cheese has compositional indices of: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentage is the mass percentage of the natural cheese.

3. The method of preparing long shelf life processed cheese according to claim 1, wherein the emulsifying salt is a combination of phosphate and citrate, wherein the amount of phosphate is 0.6-1%, the amount of citrate is 0.9-1.5%, and the percentages are mass percentages of the components in the total amount of cheese raw material; the phosphate is one or more of potassium phosphate, sodium phosphate, potassium pyrophosphate and sodium pyrophosphate.

4. The method of preparing long shelf life processed cheese according to claim 1, wherein in step (2), the homogenization conditions are 80-120bar pressure.

5. The method for preparing long-shelf-life processed cheese according to claim 1, wherein in the step (3), the sterilization temperature of the ultrahigh-temperature instantaneous sterilization is 135-140 ℃, and the sterilization time is 4-9 s.

6. The method of preparing long shelf life processed cheese according to claim 1, wherein in step (4), the inlet temperature of the drying spray is 120-140 ℃ and the outlet temperature is 70-80 ℃.

7. The method of preparing long shelf life processed cheese according to claim 1, wherein the raw material may further comprise mozzarella, pamassian, blue cheese, or milk mineral salts.

8. The method for preparing long-shelf-life processed cheese according to claim 1, wherein fruit and vegetable paste can be added to the raw materials in a manner of adding and uniformly stirring after the step (2), wherein the stirring condition is 90-100 ℃, and the rotation speed is 400-800 rpm.

9. A long-life processed cheese produced by the method for producing a long-life processed cheese according to any one of claims 1 to 8.

10. The long-life processed cheese of claim 9, wherein the consumption method comprises blending 50-60% of the long-life processed cheese with 40-50% hot water, and cooling to room temperature.

Technical Field

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

Background

The processed cheese is prepared by using cheese as main material, adding emulsifying salt, optionally adding other materials, heating, stirring, emulsifying, etc. The microbial limit indicators are specified in national food safety standards for processed cheese GB25192-2010 (n-5, c-2, M-100, M-1000). The shelf life is prolonged by pasteurization, ultrahigh temperature instantaneous sterilization and preservative addition operation in industrial production. The processed cheese sold in the market at present needs to be stored at low temperature of 4 ℃ and has a shelf life of 6-9 months. The cold chain transportation, the cold chain storage cost and the expansion of the sale range are considered, the bottleneck of low temperature requirement and prolonged shelf life of the processed cheese is solved, and the method has important economic value.

The quality guarantee period is closely related to the microorganism. The growth and propagation of the microorganisms are closely related to temperature and moisture. The water content of the processed cheese is changed, so that the growth stress of the microorganisms is influenced, and certain feasibility is realized. Therefore, how to increase and prolong the storage time and the storage temperature of cheese on the premise of keeping the taste and the color of cheese is a technical problem in the technical field.

Disclosure of Invention

The invention aims to solve the technical problem that the processed cheese needs to be stored at low temperature, and provides processed cheese with long shelf life and a preparation method thereof. The cheese provided by the invention can be stored at normal temperature, the shelf life is greatly prolonged, the cheese is convenient to eat, and the operation is simple. The processed cheese is prepared by directly adding water into cheese powder for blending.

The invention is realized by the following technical scheme in order to achieve the purpose:

a preparation method of processed cheese with long shelf life comprises the following raw materials: 3-7% of casein, 50-65% of natural cheese, 1-3% of full cream milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water, wherein the percentages are mass percentages of the components in the total amount of the raw materials;

the preparation method comprises the following steps:

(1) premixing casein, whole milk powder and emulsifying salt at 20-30 deg.C to obtain adjuvant; cutting natural cheese into pieces to obtain cheese pieces with a size of no more than 10 x 20 cm; mixing the premixed adjuvant, cheese block, butter and water, stirring and heating to 85-95 deg.C, and stirring at the temperature of 5-10min to obtain coarse cheese sauce;

(2) homogenizing the coarse cheese sauce obtained in the step (1) to obtain a mixture;

(3) performing ultrahigh-temperature instantaneous sterilization on the mixture obtained in the step (2) to obtain a cheese base material;

(4) and (4) carrying out spray drying on the cheese base material obtained in the step (3) through a spray tower to prepare cheese powder, and cooling and canning the cheese powder.

Further, the ingredient indexes of the natural cheese are as follows: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentage is the mass percentage of the natural cheese.

Further, the emulsifying salt is a combination of phosphate and citrate, wherein the amount of the phosphate is 0.6-1%, the amount of the citrate is 0.9-1.5%, and the percentages are mass percentages of the components in the total amount of the cheese raw material; the phosphate is one or more of potassium phosphate, sodium phosphate, potassium pyrophosphate and sodium pyrophosphate.

Further, in the step (2), the homogenization is carried out under the pressure of 80-120 bar.

Further, in the step (3), the sterilization temperature of the ultrahigh-temperature instant sterilization is 135-140 ℃, and the sterilization time is 4-9 s.

Further, in the step (4), the inlet temperature of the drying spray is 120-140 ℃, and the outlet temperature is 70-80 ℃. The inlet temperature is lower than the conventional temperature, so that the solubility of the cheese powder of the final product is improved. The inlet temperature is low. The cheese powder has high water content and better solubility, and can be sterilized at high temperature, so that the shelf life can be greatly prolonged.

Further, the raw materials may also be added with Margrira cheese, Pamason cheese, blue-striped cheese or milk mineral salt. The addition amount of the cheese is 20-30 percent, or the natural cheese is replaced by the same amount, and the cheese is directly added in the step (1); adding 1.5-2.5% of milk mineral salt into the powder raw material, and mixing with cheese; the percentages are the percentages of the total mass of the raw materials.

Further, fruit and vegetable jam can be added into the raw materials, the adding mode is that the fruit and vegetable jam is added and uniformly stirred after the step (2), the stirring condition is 90-100 ℃, and the rotating speed is 400-800 rpm.

On the other hand, the invention also provides the long-shelf-life processed cheese prepared by the preparation method of the long-shelf-life processed cheese.

Furthermore, the long-shelf-life processed cheese is prepared by concocting 50-60% of long-shelf-life processed cheese and 40-50% of hot water, and cooling to room temperature.

The positive progress effects of the invention are as follows: the invention provides a processed cheese with long shelf life and a preparation method thereof, and the preparation method has simple production process and easy operation; the prepared processed cheese can meet the multi-scene requirements of catering, household and the like, is convenient to eat, can be stored at normal temperature, has a shelf life of 2 years, and is stable in state, good in texture and taste.

Detailed Description

The embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.

The invention relates to a preparation method of long-shelf-life processed cheese, which comprises the following raw materials of 3-7% of casein, 50-65% of natural cheese, 1-3% of whole milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water;

the preparation method comprises the following steps: (1) mixing casein, whole milk powder and emulsifying salt, and premixing the uniformly mixed auxiliary materials at 20-30 ℃; cutting natural cheese into blocks to obtain cheese blocks with size not more than 10 × 20 cm; mixing the premixed adjuvant, cheese block, butter and water, stirring and heating to 85-95 deg.C, and stirring at the temperature of 5-10 min; (2) homogenizing the coarse cheese sauce obtained in the step (1);

(3) performing ultrahigh-temperature instantaneous sterilization on the mixture obtained in the step (2);

(4) and (4) performing spray drying on the base material obtained in the step (3) through a spray tower to obtain raw material powder, and cooling and canning. The components of the final product are mixed more uniformly by mixing and then drying and simultaneously matching with the homogenization step. The powder has smoother and more uniform taste when being mixed with water.

The natural cheese is generally a cheese product obtained by taking cow milk as a raw material, adding a leavening agent and rennin, curding, discharging whey, squeezing and the like according to the prior art. The preferable ingredient indexes of the natural cheese are as follows: 20-35% of fat, 12-25% of protein and 35-50% of water, wherein the percentages are mass percentage.

The emulsifying salt is one or more of phosphate and citrate. The phosphate is potassium phosphate, sodium phosphate, potassium pyrophosphate and sodium pyrophosphate, and the dosage is 0.6-1%; the dosage of the citrate is 0.9-1.5%;

in step (1), the premixing is generally carried out in a melting pot.

In the step (2), the homogenization is carried out under the pressure of 80-120 bar.

In the step (3), the preferable conditions for ultrahigh temperature instantaneous sterilization are as follows: the sterilization temperature is 135-;

preferably, on the basis of the patent of the invention, the mozzarella cheese, the pamassane cheese, the blue cheese and the milk mineral salt are added, and the mozzarella processed cheese, the pamassane flavor processed cheese, the blue cheese processed cheese and the high-calcium cheese can also be prepared.

Preferably, on the basis of the patent of the invention, fruit and vegetable paste can be added, wherein the fruit and vegetable paste is added after the step (2) and is uniformly stirred, and the stirring condition is 90-100 ℃, and the rotating speed is 400-800 rpm.

The vegetable sauce is prepared from one or more of sweet potato, carrot, broccoli, spinach, sweet pepper, cabbage, green leaf vegetable, tomato, cabbage, cucumber, pumpkin, amaranth, asparagus, cauliflower and other nutritious vegetables by respectively saucing.

The fruit jam is prepared by respectively saucing one or more kinds of fruits rich in nutrition, such as oranges, mangoes, loquats, apricots, cherries, strawberries, oranges, kiwis, mulberries, pomegranates, jujubes, apples, lemons, durian, pears, mulberries, bananas, passion fruits, pitaya, grapes, pawpaw and the like.

On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The invention also relates to processed cheese prepared by the cheese powder preparation method.

After the cheese powder is subjected to spray drying, the indexes are as follows: the fat content is 49.2-54%, and the protein content is 32-35.6%.

Preferably, the processed cheese is prepared by blending 50-60% of cheese powder and 40-50% of hot water and can be eaten after being cooled to room temperature.

The reagents and starting materials used in the present invention are commercially available.

Example 1

The raw material formula is as follows: 3% of rennin casein, 65% of cheddar cheese, 1% of full cream powder, 8% of butter, 1.5% of emulsifying salt and the balance of water.

The preparation method comprises the following steps:

(1) mixing the powder raw materials, and uniformly mixing at 20 ℃; the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant with cheese, stirring and heating to 85 deg.C, and maintaining the temperature for 10 min;

(2) homogenizing the coarse cheese jam obtained in the step (1) under the pressure of 80 bar;

(3) performing ultrahigh temperature instantaneous sterilization on the mixture under the sterilization condition of 135 ℃ for 9 s;

(4) spray drying the base material obtained in the step (3) by a spray tower at the inlet temperature of 120-;

(5) mixing the cheese powder obtained in the step (4) with water at 100 ℃ according to the weight ratio of 1: 1, mixing uniformly and cooling to obtain the product.

Example 2

The raw material formula is as follows: 7% of rennin casein, 50% of cheddar cheese, 3% of full cream powder, 10% of butter, 2.5% of emulsifying salt and the balance of water.

The preparation method comprises the following steps:

(1) mixing the powder raw materials, and uniformly mixing at 30 ℃; the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant with cheese, stirring and heating to 95 deg.C, and maintaining the temperature for 5 min;

(2) homogenizing the coarse cheese jam obtained in the step (1) under the pressure of 100 bar;

(3) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 140 ℃ for 4 s;

(4) spray drying the base material obtained in the step (3) by a spray tower at the inlet temperature of 120-;

(5) mixing the cheese powder obtained in the step (4) with water at 100 ℃ according to the weight ratio of 2: 3, mixing uniformly and cooling to obtain the product.

Example 3

The raw material formula is as follows: 5% rennet casein, 60% cheddar and mozzarella (1: 2), 2% whole milk powder, 9% butter, 2% emulsifying salt, and the balance water.

The preparation method comprises the following steps:

(1) mixing the powder raw materials, and uniformly mixing at 25 ℃; the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant with cheese, stirring and heating to 90 deg.C, and maintaining the temperature for 5 min;

(2) homogenizing the coarse cheese jam obtained in the step (1) under the pressure of 120 bar;

(3) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 136 ℃ for 6 s;

(4) spray drying the base material obtained in the step (3) by a spray tower at the inlet temperature of 120-;

(5) mixing the cheese powder obtained in the step (4) with water at 100 ℃ according to the weight ratio of 9: 11, mixing uniformly and cooling to obtain the product.

Example 4

The raw material formula is as follows: 6% of rennin casein, 50% of cheddar cheese, 2.5% of whole milk powder, 10% of butter, 2% of emulsifying salt, 1.5-2.0% of milk mineral salt, 10% of jam and the balance of water.

The preparation method comprises the following steps:

(1) mixing the powder raw materials, and uniformly mixing at 25 ℃; the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant with cheese, stirring and heating to 85 deg.C, and maintaining the temperature for 10 min;

(2) homogenizing the coarse cheese jam obtained in the step (1) under the pressure of 110 bar;

(3) adding 10% jam, and stirring at 90-100 deg.C and rotation speed of 400-800 rpm.

(4) Performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 138 ℃ for 5 s;

(5) spray drying the base material obtained in the step (4) by a spray tower at the inlet temperature of 120-;

(6) mixing the cheese powder obtained in the step (5) with water at 100 ℃ according to the weight ratio of 1: 1, mixing uniformly and cooling to obtain the product.

Comparative example 1

The raw material formula is as follows: 3% of rennin casein, 65% of cheddar cheese, 1% of full cream powder, 8% of butter, 1.5% of emulsifying salt and the balance of water.

The preparation method comprises the following steps:

(1) mixing the powder raw materials, and uniformly mixing at 20 ℃; the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant with cheese, stirring and heating to 85 deg.C, and maintaining the temperature for 10 min;

(2) performing ultrahigh-temperature instantaneous sterilization on the mixture under the sterilization condition of 138 ℃ for 5 s;

(3) transferring the material liquid obtained in the step (2) to an emulsifying tank, adding jam, stirring and emulsifying, wherein the emulsifying conditions are 90 ℃, 500rpm and 5 min.

(4) Cooling the product to 25 deg.C within 10min, and molding.

Comparative example 2

The raw material formulation is the same as that in example 1

The preparation method comprises the following steps:

(1) the cheese is cut into pieces with size not more than 10 × 20 cm. Mixing the premixed adjuvant with cheese, stirring and heating to 85 deg.C, and maintaining the temperature for 10 min;

(2) homogenizing the coarse cheese jam obtained in the step (1) under the pressure of 80 bar;

(3) carrying out spray drying on the base material obtained in the step (3) by a spray tower at the inlet temperature of 150 ℃ and the outlet temperature of 70-80 ℃ to obtain raw material powder;

(4) mixing the powder materials into cheese powder, mixing at 20 deg.C, canning, and storing;

(5) mixing the cheese powder obtained in the step (4) with water at 100 ℃ according to the weight ratio of 1: 1, mixing uniformly and cooling to obtain the product.

Color, texture, taste, microorganism index and solubility were evaluated at 25 ℃ at normal temperature for examples 1 to 4 and comparative examples 1 and 2, and the results are shown in Table 1.

TABLE 1 color, texture and microbiological indicator results for the different examples

As can be seen from table 1, the processed cheese obtained by the preparation method provided by the present invention is dry cheese powder, and compared with the conventional commercially available cheese (comparative example 1), the microbiological indicator meets the national standard, and the shelf life can reach 2 years. The product has rich cheese taste, normal color and texture.

Homogenization, reduction of inlet temperature and ultra-high temperature flash sterilization treatment can improve the solubility of cheese powder compared to comparative example 2. The color, texture and taste can be kept in the best state within 2 years of shelf life.

The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.