阅读说明：本技术 一种减脂片状奶酪及其制备方法 (Fat-reducing flaky 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：本发明公开了一种减脂片状奶酪及其制备方法,其原料包括：凝乳酶酪蛋白5％-10％、天然奶酪50％-65％、脱脂乳粉5％-8％、甜乳清粉2％-6％、乳化盐1.5-2.5％、菊粉3-6％、酶解浓缩黄油0.5％-1.5％、余量为水。本发明的优点是所得片状奶酪脂肪含有2倍的天然奶酪,但脂肪含量显著降低,能够满足儿童对片状再制干酪作为日常摄入时的营养平衡,并且状态稳定、质地和口感俱佳。(The invention discloses fat-reducing flaky cheese and a preparation method thereof, wherein the fat-reducing flaky cheese comprises the following raw materials: 5-10% of rennin casein, 50-65% of natural cheese, 5-8% of skim milk powder, 2-6% of sweet whey powder, 1.5-2.5% of emulsifying salt, 3-6% of inulin, 0.5-1.5% of enzymolysis concentrated butter and the balance of water. The invention has the advantages that the obtained flaky cheese fat contains 2 times of natural cheese, but the fat content is obviously reduced, the nutrition balance of the flaky processed cheese taken by children in daily life can be met, and the flaky processed cheese has stable state and good texture and mouthfeel.)

1. A fat-reduced flaky cheese, which is characterized in that the raw materials of the fat-reduced flaky cheese comprise: 5-10% of rennin casein, 50-65% of natural cheese, 5-8% of skim milk powder, 2-6% of sweet whey powder, 1.5-2.5% of emulsifying salt, 3-6% of inulin, 0.5-1.5% of enzymolysis concentrated butter and the balance of water.

2. The reduced fat cheese chips of claim 1, wherein the natural cheese is prepared from cheddar and mozzarella cheese in a ratio of 1:1, and the cheddar cheese is frozen cheddar cheese and/or cheddar cheese with a maturation period within 3 months.

3. The reduced fat sheeted cheese of claim 1, wherein the emulsifying salts comprise phosphate and citrate; wherein the phosphate comprises potassium phosphate, sodium phosphate, potassium pyrophosphate, sodium pyrophosphate, and sodium hexametaphosphate.

4. The fat-reduced flaky cheese according to claim 3, wherein the phosphate is added in an amount of 0.6 to 1%, and the citrate is added in an amount of 0.9 to 1.5%.

5. The reduced-fat cheese chip of claim 1, wherein the enzyme-hydrolyzed butter concentrate is obtained by subjecting butter to hydrolysis with lipase and oxidative thermal cracking reaction, followed by centrifugation.

6. The fat-reduced cheese flake according to claim 5, wherein the lipase is Palatase50000L and Novozym 435.

7. A method of preparing the reduced fat cheese chips of any of claims 1-6, comprising the steps of:

(1) premixing rennin casein, skim milk powder, sweet whey powder, emulsifying salt, inulin and enzymolysis concentrated butter to obtain mixed adjuvants;

(2) cutting natural cheese into blocks with diameter not more than 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 85-95 ℃, and then preserving heat and stirring for 5-10min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3);

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a sheet type die to be cooled for 10min until the central temperature is 25 ℃, and obtaining the fat-reducing sheet cheese.

8. The method of producing a fat-reduced flaky cheese according to claim 7, wherein in step (4), the sterilization temperature is 135 ℃ to 140 ℃ and the sterilization time is 4 to 9 seconds.

9. The method for preparing children's cheese flakes according to claim 7, wherein in step (5), the emulsification temperature is 80-90 ℃, the emulsification time is 2-10min, and the stirring speed is 500-1000 rpm.

10. The method of producing fat-reduced flaky cheese according to claim 7, wherein in step (6), the cooling means is a cold water soaking or cooling tunnel.

Technical Field

The invention relates to the technical field of cheese, and particularly relates to fat-reducing flaky cheese and a preparation method thereof.

Background

The processed cheese is prepared by taking cheese (with a proportion of more than 15%) as a main raw material, adding emulsifying salt, optionally adding other raw materials, and carrying out processes such as heating, stirring, emulsifying and the like; the sheet cheese is a processed cheese which is extruded into a sheet during canning and forming.

Fat is an important index of the quality of dairy products, and the milk fat is an important component of the milk, has important nutritive value, and simultaneously plays a role in improving the texture of cheese, influencing the flavor and color and regulating the organoleptic functional characteristics; chronic diseases such as obesity, hypertension, cardiovascular diseases and the like can be easily caused by long-term excessive intake of fat; with the increasing health awareness of consumers, low-fat foods are becoming more and more popular in the market.

Reduced fat cheese products can have an adverse effect on product quality and flavor characteristics due to reduced fat content. The quality of low fat processed cheese is currently improved mainly by improving the production process and fat replacers. Inulin, the most common fat substitute at present, has the defect of improving the harder texture of low-fat cheese, but can cause problems of abdominal distension and dyspepsia when being eaten excessively. Therefore, the search for new fat substitutes for the development of low-fat cheese is urgent.

Disclosure of Invention

In order to solve the problems, the invention aims to disclose a fat-reducing flaky cheese and a preparation method thereof, wherein the prepared flaky cheese contains 2 times of natural cheese, but the fat content is obviously reduced, the nutrition balance of the flaky processed cheese taken by children in daily life can be met, and the flaky cheese is stable in state, good in texture and good in taste.

The invention is realized by the following technical scheme:

specifically, in one aspect, there is provided a reduced-fat sheet cheese, the raw material of which comprises: 5-10% of rennin casein, 50-65% of natural cheese, 5-8% of skim milk powder, 2-6% of sweet whey powder, 1.5-2.5% of emulsifying salt, 3-6% of inulin, 0.5-1.5% of enzymolysis concentrated butter and the balance of water.

By the technical scheme, the protein is provided based on rennin casein, skim milk powder and sweet whey powder; providing fat by rennin casein, natural cheese and enzymolysis concentrated butter; the enzymolysis concentrated butter adopted by the method provides micromolecular fatty acid, so that the fat content is reduced; the natural cheese contains more than 20 percent of fat, and the cheese with different maturity has different complete casein content, namely, the fresh cheese has high complete casein content and long protein molecular structure and can become a main framework of the structure of the processed cheese after proper emulsification; the over-mature cheese can not become the main skeleton of the cheese structure through the decomposition of microorganisms and the breaking of protein chains; therefore, according to the raw material component proportion, the obtained flaky cheese contains 2 times of natural cheese, but the fat content is obviously reduced; in addition, inulin has the effect of providing a relatively hard texture, so that the obtained flaky cheese has a better texture.

Further, the natural cheese is prepared from cheddar and mozzarella cheese in a ratio of 1:1, and the cheddar cheese is frozen cheddar cheese and/or cheddar cheese with a maturation period within 3 months.

By adopting the technical scheme, the cheddar cheese with an overlong maturation period has unpleasant flavor, the prepared processed cheese has poor texture and is soft and sticky, and the cheese prepared by adopting the fresh cheddar and the mozzila has pleasant flavor and is hard in texture.

Further, the emulsifying salts include phosphate and citrate; wherein the phosphate comprises potassium phosphate, sodium phosphate, potassium pyrophosphate, sodium pyrophosphate, and sodium hexametaphosphate.

Through above-mentioned technical scheme, its cooperation is used the emulsification effect and is better than exclusive use effect.

Furthermore, the addition amount of the phosphate is 0.6-1%, and the addition amount of the citrate is 0.9-1.5%.

By adopting the technical scheme, when the addition content is not in the range, the emulsification effect is poor; that is, below the above content, the texture is rough and granular; above the above content, crystallization of phosphate occurs.

Further, the enzymolysis concentrated butter is obtained by centrifuging after the hydrolysis reaction of butter and lipase and the oxidative thermal cracking reaction.

By the technical scheme, the enzymolysis concentrated butter has rich butter flavor and texture, and 1 part of concentrate can replace 3-5 times of butter; because the enzymolysis concentrated butter is rich in micromolecular fatty acid, the fatty acid participates in biochemical reaction to further improve the contents of ketoacid, methyl ketone, flavor lipid, milk lipid and the like, thereby endowing the product with rich milk fat fragrance and reducing the fat content in the butter.

Further, the lipases are Palatase50000L and Novozym 435.

Through the technical scheme, compared with other micromolecular fatty acids decomposed by lipase, the lipase has more butter flavor and better effect.

In another aspect, there is provided a method of preparing the reduced-fat cheese flakes described above, the method comprising the steps of:

(1) premixing rennin casein, skim milk powder, sweet whey powder, emulsifying salt, inulin and enzymolysis concentrated butter to obtain mixed adjuvants;

(2) cutting natural cheese into blocks with diameter not more than 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 85-95 ℃, and then preserving heat and stirring for 5-10min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3);

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

According to the technical scheme, in the preparation method, the mixing temperature in the melting pot is higher than the range, and when the time is longer than the range, the prepared mixed material liquid can be adhered to the wall and the glue; when the temperature is lower than the range and the time is shorter than the range, pipeline blockage and cheese particles can occur in the prepared mixed feed liquid; based on the combined action of ultrahigh-temperature instant sterilization, emulsification and a melting pot, the mixed material liquid obtained by the method is uniformly mixed, has no particles and is not sticky to the wall; the obtained flaky cheese has uniform texture, good stability and convenient eating.

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

Through the technical scheme, the range has the function of killing thermophilic bacteria and spores.

Further, in the step (5), the emulsification temperature is 80-90 ℃, the emulsification time is 2-10min, and the stirring speed is 500-1000 rpm.

By the technical scheme, the range can improve the uniformity and stability of the texture of the processed cheese; when the content is too low, the finished product is rough and has granular feel, and when the content is too high, the texture is sticky, and the finished product cannot be cut and packaged.

Further, in the step (6), the cooling manner is cold water soaking or a cooling tunnel.

Compared with the prior art, the invention has the following advantages: the preparation method has simple production process and easy operation; the prepared sheet processed cheese contains 2 times of natural cheese, but the fat content is obviously reduced, the nutrition balance of the sheet processed cheese taken by children as daily intake can be met, and the sheet processed cheese is stable in state and good in texture and mouthfeel.

Drawings

FIG. 1 is a graph showing the results of sensory evaluation of color, texture, butter smell, butter flavor, overall smell, overall flavor and acceptability in comparative examples 1-3 and comparative examples 1-2, compared with 10 points.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

The starting materials and reagents used in the following examples were all commercially available.

Example 1

A reduced-fat sheet cheese, the raw material of which comprises: 5% of rennin casein, 65% of cheddar cheese and mozzarella cheese (1:1), 5% of skimmed milk powder, 2% of sweet whey powder, 1.5% of sodium citrate and sodium phosphate (1:1), 3% of inulin, 1% of enzymolysis concentrated butter and the balance of water; the preparation method comprises the following steps:

(1) premixing rennin casein, skimmed milk powder, sweet whey powder, sodium citrate, sodium phosphate, inulin, enzymolysis concentrated butter and water at 20 deg.C to obtain mixed adjuvants;

(2) cutting the cut cheese and the mozzarella cheese into blocks, wherein the block diameter is less than or equal to 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 85 ℃, and then preserving heat and stirring for 10min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3), wherein the sterilization temperature is 135 ℃, and the sterilization time is 9 s;

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion; wherein the emulsifying temperature is 80 ℃, the emulsifying time is 10min, and the stirring speed is 500 rpm;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

Example 2

A reduced-fat sheet cheese, the raw material of which comprises: 10% of rennin casein, 50% of frozen cheddar cheese and mozzarella cheese (1:1), 8% of skimmed milk powder, 6% of sweet whey powder, 2% of sodium hexametaphosphate and sodium citrate (2: 1), 6% of inulin, 0.5% of enzymolysis concentrated butter and the balance of water; the preparation method comprises the following steps:

(1) premixing rennin casein, skimmed milk powder, sweet whey powder, sodium hexametaphosphate, sodium citrate, inulin, enzymolysis concentrated butter, and water at 30 deg.C to obtain mixed adjuvants;

(2) cutting frozen cut cheese and mozzarella cheese into blocks with a block diameter of less than or equal to 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 95 ℃, and then keeping the temperature and stirring for 5min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3), wherein the sterilization temperature is 140 ℃, and the sterilization time is 4 s;

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion; wherein the emulsifying temperature is 90 ℃, the emulsifying time is 2min, and the stirring speed is 1000 rpm;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

Example 3

A reduced-fat sheet cheese, the raw material of which comprises: 8.5% of rennin casein, 55% of frozen cheese and mozzarella cheese (1:1), 6% of skimmed milk powder, 3% of sweet whey powder, 2.5% of sodium phosphate and sodium citrate (1:1), 5% of inulin, 1.5% of enzymolysis concentrated butter and the balance of water; the preparation method comprises the following steps:

(1) premixing rennin casein, skimmed milk powder, sweet whey powder, sodium phosphate, sodium citrate, inulin, enzymolysis concentrated butter and water at 25 deg.C to obtain mixed adjuvants;

(2) cutting frozen cheese and mozzarella cheese into blocks with diameter not more than 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 90 ℃, and then preserving heat and stirring for 5min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed material liquid obtained in the step (3), wherein the sterilization temperature is 136 ℃, and the sterilization time is 6 s;

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion; wherein the emulsifying temperature is 85 ℃, the emulsifying time is 6min, and the stirring speed is 700 rpm;

(7) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

Comparative example 1

A reduced-fat sheet cheese, the raw material of which comprises: 5% of rennin casein, 65% of cheddar cheese and mozzarella cheese (1:1), 5% of skimmed milk powder, 2% of sweet whey powder, 1.5% of sodium phosphate and sodium citrate (1:1), 3% of inulin, 1% of butter and the balance of water; the preparation method comprises the following steps:

(1) premixing rennin casein, skimmed milk powder, sweet whey powder, sodium phosphate, sodium citrate, inulin, butter and water at 20 deg.C to obtain mixed adjuvants;

(2) cutting the cut cheese and the mozzarella cheese into blocks, wherein the block diameter is less than or equal to 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 85 ℃, and then preserving heat and stirring for 10min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3), wherein the sterilization temperature is 135 ℃, and the sterilization time is 9 s;

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion; wherein the emulsifying temperature is 80 ℃, the emulsifying time is 10min, and the stirring speed is 500 rpm;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

Comparative example 2

A reduced-fat sheet cheese, the raw material of which comprises: 5% of rennin casein, 65% of cheddar cheese and mozzarella cheese (1:1), 5% of skimmed milk powder, 2% of sweet whey powder, 1.5% of sodium phosphate and sodium citrate (1:1), 3% of inulin, 10% of enzymolysis concentrated butter and the balance of water; the preparation method comprises the following steps:

(1) premixing rennin casein, skimmed milk powder, sweet whey powder, sodium phosphate, sodium citrate, inulin, enzymolysis concentrated butter and water at 20 deg.C to obtain mixed adjuvants;

(2) cutting the cut cheese and the mozzarella cheese into blocks, wherein the block diameter is less than or equal to 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 85 ℃, and then preserving heat and stirring for 10min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3), wherein the sterilization temperature is 135 ℃, and the sterilization time is 9 s;

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion; wherein the emulsifying temperature is 80 ℃, the emulsifying time is 10min, and the stirring speed is 500 rpm;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

Comparative example 3

A reduced-fat sheet cheese, the raw material of which comprises: 5% of rennin casein, 65% of cheddar and mozzarella (1:1), 5% of skim milk powder, 2% of sweet whey powder, 1.5% of sodium phosphate and sodium citrate (1:1), 3% of inulin, 1.5% of enzyme-hydrolyzed concentrated butter (Amano-R or Amano-A6 lipase hydrolysis), and the balance of water; the preparation method comprises the following steps:

(1) premixing rennin casein, skimmed milk powder, sweet whey powder, emulsifying salt, inulin, enzymolysis concentrated butter and water at 20 deg.C to obtain mixed adjuvants;

(2) cutting the cut cheese and the mozzarella cheese into blocks, wherein the block diameter is less than or equal to 10 × 20 cm;

(3) mixing the mixed auxiliary materials obtained in the step (1) and the blocky cheese obtained in the step (2) in a melting pot, stirring and heating to 85 ℃, and then preserving heat and stirring for 10min to obtain mixed feed liquid;

(4) carrying out ultrahigh-temperature instantaneous sterilization on the mixed feed liquid obtained in the step (3), wherein the sterilization temperature is 135 ℃, and the sterilization time is 9 s;

(5) transferring the mixed material liquid obtained in the step (4) to an emulsifying tank, and stirring and emulsifying to obtain mixed emulsion; wherein the emulsifying temperature is 80 ℃, the emulsifying time is 10min, and the stirring speed is 500 rpm;

(6) and (5) placing the mixed emulsion obtained in the step (5) in a plastic film, flattening and forming by a roller, and cooling for 10min until the central temperature is 25 ℃ to obtain the fat-reducing flaky cheese.

Effect example 1

The basic physical and chemical indexes of examples 1 to 3 and comparative examples 1 to 2 are shown in Table 1:

TABLE 1 summary of the essential Components of the various examples

As can be seen from the above Table 1, when the content of the natural cheese is increased to more than 50%, the fat content is reduced from 25-28% to 10-14% through the invention patent, the effect is obvious, and meanwhile, the protein content and the moisture content are not different, but the pH is increased from 5.5 to 5.7-5.8; the pH of processed cheese with good quality is generally 5.4 to 5.8, and therefore it is considered that pH does not affect the fat-reduced cheese flakes.

In addition, comparative examples 1 to 3 and comparative examples 1 to 3 were subjected to sensory evaluation for color, texture, butter smell, butter flavor, overall smell, overall flavor and acceptability, and compared by 10 points, and the evaluation results are shown in FIG. 1;

as shown in figure 1, the enzymolysis butter concentrate takes milk fat as a raw material, and generates short-chain and medium-chain fatty acids by selecting proper lipase to react with the milk fat, and the fatty acids participate in biochemical reaction to further improve the contents of ketoacid, methyl ketone, flavor lipid, milk lipid and the like, so that the product is endowed with strong milk fat fragrance; the reduced fat flaky cheese obtained by the preparation method provided by the invention compensates the low frankincense flavor caused by low milk fat content, the taste and smell are obviously improved compared with the commercial reduced fat cheese (comparative example 1), but when the content is increased to 10%, the sensory result acceptance is very low (comparative example 2), and the enzymolysis concentrate obtained by optimal lipase hydrolysis endows strong butter smell and taste (comparative example 3).

The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.