CN102813009B - Processed cheese stored in room temperature and method for preparing same - Google Patents

Abstract

The invention discloses processed cheese stored at room temperature and a preparation method thereof. The processed cheese stored at room temperature includes the following raw materials: 15%-65% of natural cheese, 2%-14% of fat products, 3%-40% of milk solids other than natural cheese and fat products, and 4%-10% of starch. %, 3% to 7% of plant protein, 0.1% to 0.5% of antioxidant, 1.5% to 2.5% of emulsified salt and 13% to 25% of water, the percentages are the mass percentages of each raw material in the total amount of raw materials; the emulsified salt for phosphate. The processed cheese of the present invention can be stored at room temperature and has a shelf life of at least 4 months, which breaks the current situation that cheese in the Chinese market can only be refrigerated, and is helpful for cheese market promotion; the prepared processed cheese has a mild flavor and can maintain the classic original cheese It has characteristic flavor and functional properties; it has a hard texture and can be packaged into flexible and diverse forms of snacks.

Description

Processed cheese stored at room temperature and preparation method thereof

technical field

The invention belongs to the field of dairy products, and in particular relates to processed cheese stored at room temperature and a preparation method thereof.

Background technique

Cheese has a unique flavor, rich nutrition, easy digestion and absorption, and is loved by more and more Chinese people. There are more and more types of cheese in the Chinese cheese market, but there is a natural defect in the storage methods of natural cheese and processed cheese, that is, it needs to be refrigerated, otherwise it will spoil quickly, especially the tissue is easily damaged, oil, water, and texture change Hard and brittle, the quality has deteriorated so badly that it is inedible. Therefore, in some small and medium-sized cities or most rural areas with underdeveloped cold chains, it is difficult to see cheese on the market, and the per capita consumption of cheese is extremely low.

Contents of the invention

Therefore, the technical problem to be solved by the present invention is to provide a processed cheese that can maintain the original characteristic flavor and functional properties during the shelf life at normal temperature for the defect that the existing cheese can only be refrigerated.

The first technical solution of the present invention to solve the above-mentioned technical problems is a processed cheese stored at room temperature, comprising the following raw materials: 15%-65% of natural cheese, 2%-14% of fat products, natural cheese and fat products 3% to 40% of other milk solids, 4% to 10% of starch, 3% to 7% of vegetable protein, 0.1% to 0.5% of antioxidants, 13% to 25% of water and emulsified salt. The mass percent of the total amount of raw materials; the emulsifying salt is one of the following combinations:

Combination one is 1% sodium hexametaphosphate and 0.5% sodium tripolyphosphate;

Combination two is 1.3% sodium hexametaphosphate and 0.5% sodium tripolyphosphate;

Combination three is 1.2% sodium hexametaphosphate and 0.6% sodium tripolyphosphate;

Combination four is 1.5% sodium hexametaphosphate and 0.3% sodium tripolyphosphate;

Combination five is 1.5% sodium hexametaphosphate and 0.5% sodium tripolyphosphate;

Combination six is 1.2% sodium hexametaphosphate and 0.6% sodium tripolyphosphate;

The percentages are the mass percentages of each raw material in the total amount of raw materials.

In the present invention, the natural cheese is the conventional natural cheese in the field, preferably hard or semi-hard cheese, more preferably selected from cheddar, gouda, matzo and red wave cheese.

In the present invention, the fat product is a fat product conventionally used in the field, including milk fat and vegetable oil, preferably one or more of butter, cream, palm oil, coconut oil, rapeseed oil and sunflower oil species, more preferably butter or/and cream. The preferred amount of butter is 1%-6%, and the preferred amount of cream is 1.25%-10%, and the percentages are the mass percentages of each component in the total amount of raw materials.

In the present invention, the other milk solids other than natural cheese and fat products are conventional milk solids in the field, preferably skimmed milk powder, whole milk powder, casein powder and whey protein One or more, more preferably whole milk powder or skimmed milk powder.

In the present invention, the starch is conventionally used starch in the field, preferably one or more of wheat starch, corn starch, potato starch, sweet potato starch, purple potato starch, tapioca starch and modified starch thereof, more preferably of wheat starch and/or modified starch. Its dosage is preferably 4% to 10%, and the percentage is the mass percentage of each component in the total amount of raw materials.

In the present invention, the vegetable protein is conventionally used in the field, preferably one or more of soybean protein, wheat protein, peanut protein, almond protein, walnut protein and coconut protein, more preferably soybean protein Protein and/or wheat protein. When the vegetable protein is soybean protein and/or wheat protein, the dosage is preferably 3%-7%, and the percentage is the mass percentage of each component in the total amount of raw materials.

In the present invention, the antioxidant is conventionally used in the art, preferably one or more of vitamin E, vitamin C, carotenoids and phospholipids. More preferably vitamin E, its dosage is preferably 0.1%-0.2%, and the percentage is the mass percentage of each component in the total amount of raw materials. The phospholipid is preferably lecithin.

In the present invention, the emulsifying salt is emulsifying phosphate conventionally used in the art, preferably a mixture of sodium hexametaphosphate and sodium tripolyphosphate, and the compounding of sodium hexametaphosphate and sodium tripolyphosphate The better ratio is 2:1.

In the present invention, the raw materials may further contain preservatives. The preservatives are emulsifying preservatives conventionally used in the art, preferably sorbic acid and/or potassium sorbate. The amount of the preservative is the usual amount used in this field, preferably no more than 0.1%, and the percentage is the mass percentage of the total amount of raw materials.

In the present invention, the raw materials may further include salt. The amount of table salt is the usual amount in this field, preferably no more than 1.2%, and the percentage is the mass percentage of the total amount of raw materials.

In the present invention, the raw materials may further contain flavor substances. Flavor substances are conventionally used in this field, preferably one or more of cod fish powder, food essence, spices, cheese flavor concentrate and cheese hydrolyzate. The food flavor is commonly used in the art, preferably one or more of yogurt flavor, milk flavor, smoke flavor, cheese flavor and fruit flavor. The amount of edible essence is the usual amount in this field, preferably no more than 0.5%, and the percentage is the mass percentage of the total amount of raw materials.

A preferred embodiment of processed cheese stored at room temperature of the present invention comprises the following raw materials: cheddar cheese

15%-50%, whole milk powder 3%-40%, modified starch 0.5%-2%, wheat starch 2%-9.5%, butter 1%-6%, cream 0%-10%, soybean protein 3 %-7%, Sodium Hexametaphosphate 1%-1.5%, Sodium Tripolyphosphate 0.3%, Vitamin E 0.1%-0.5%, Potassium Sorbate 0.08%-0.1%, Salt

0.3%-1.2%, food flavor 0%-0.5% and water 13%-25%.

The second technical solution of the present invention to solve the above technical problems is a method for preparing processed cheese stored at room temperature of the present invention, comprising the following steps:

(1) The raw materials are sheared and premixed;

(2) heating, stirring and emulsifying the premixed slurry;

(3) Vacuum packaging;

(4) Molding cooling.

Below, the preparation method of the normal temperature storage processed cheese of the present invention is further introduced in detail:

(1) The raw materials are sheared and pre-mixed.

In the present invention, the raw materials and their preference are as above, containing 15% to 65% of natural cheese, 3.5% to 14% of fat products, 3% to 40% of milk solids other than natural cheese and fat products, 4% to 10% of starch, 3% to 7% of vegetable protein, 0.1% to 0.2% of antioxidant, 15% to 27.1% of emulsified salt and water, the percentage is the mass percentage of each raw material in the total amount of raw materials; the emulsified salt for phosphate.

Described emulsifying salt is one of following combinations:

Combination one is 1% sodium hexametaphosphate and 0.5% sodium tripolyphosphate;

Combination two is 1.3% sodium hexametaphosphate and 0.5% sodium tripolyphosphate;

Combination three is 1.2% sodium hexametaphosphate and 0.6% sodium tripolyphosphate;

Combination four is 1.5% sodium hexametaphosphate and 0.3% sodium tripolyphosphate;

Combination five is 1.5% sodium hexametaphosphate and 0.5% sodium tripolyphosphate;

Combination six is 1.2% sodium hexametaphosphate and 0.6% sodium tripolyphosphate;

The percentages are the mass percentages of each raw material in the total amount of raw materials.

The above-mentioned particularly preferred raw materials of the present invention cooperate with the corresponding preparation process, so that the processed cheese prepared by the method of the present invention can be stored at normal temperature. The shear pre-mixing is a conventional operation in the field, and the mixing and shear emulsification is generally carried out in a melting pot; the conditions of the shear pre-mixing are: the temperature is preferably 35°C-40°C, and the stirring is 1min-4min , the shearing speed is preferably 400rpm-700rpm.

(2) Stir and emulsify the premixed slurry.

In the present invention, the agitation and emulsification is conventional operation in the field of agitation and heating emulsification. The stirring speed of the stirring emulsification is preferably 800rpm ~ 1500rpm, the temperature of the stirring emulsification is preferably 88°C ~ 92°C, the stirring emulsification temperature control method is preferably steam direct heating, and the stirring emulsification time is preferably 2min ~ 5min.

(3) Vacuum packaging.

The vacuum packaging described in the present invention is a conventional vacuum packaging in the field. The vacuum degree of vacuum packaging is -0.8～-1bar, and the oxygen permeability of the packaging materials used is below 5cc/m ² ·24h.atm.

(4) Molding cooling.

The molding and cooling described in the present invention is a conventional post-processing method in the field, generally hot-fill aseptic packaging, cooling, and then refrigerating.

The preferred indexes of the processed cheese of the present invention are: protein 15%-21%, fat 17%-27%, carbohydrate 7%-26%, moisture 34%-40%, pH 5.2-5.9, the percentages are different The mass percentage of ingredients in the total amount of processed cheese.

The raw materials or reagents used in the present invention are commercially available unless otherwise specified.

On the basis of conforming to common knowledge in the field, the preferred conditions of the above-mentioned technical features in the present invention can be combined arbitrarily to obtain preferred embodiments.

Compared with the prior art, the beneficial effects of the present invention are as follows: the processed cheese of the present invention can be stored at room temperature, and has a shelf life of at least 4 months, which breaks the current situation that cheese in the Chinese market can only be refrigerated, and is helpful for cheese market promotion. The prepared processed cheese has a mild flavor and can maintain the original characteristic flavor and functional properties of the classic cheese. It has a firmer texture and can be packaged into flexible and diverse snack formats. The preparation method is simple, fast and easy to operate.

Detailed ways

The present invention is further illustrated below with examples, but the present invention is not limited thereto. For the experimental methods without specific conditions indicated in the following examples, the conventional conditions or the conditions suggested by the manufacturer are usually followed.

The raw materials used in the following examples and the equipment model used are as follows:

Natural cheese, butter, cream: Fonterra Trading (Shanghai) Co., Ltd., Bright Dairy Co., Ltd.;

Wheat starch and modified starch: National Starch Company, Shanghai Jiahe Food Company;

Soybean protein: Harbin High Technology (Group) Co., Ltd.;

Sodium hexametaphosphate, sodium tripolyphosphate: Yunnan Baker Jilini Tianchuang Phosphate Co., Ltd.;

Vitamin E: DSM Limited

Melting pot, Stephen Universal machine UM/SK5, Sympak Asia Pacific PteLtd, volume 2kg/batch.

Example 1

Raw material formula:

Preparation:

① According to the above formula, put all the raw materials into the melting pot, heat the steam to 38°C, and shear and stir at 600rpm for 1min to obtain the premixed slurry;

② Stir the premixed slurry at a speed of 900rpm, heat the steam directly to a temperature of 90°C, and then keep it warm for 2 minutes;

③Hot filling aseptic vacuum packaging, vacuum degree -0.8bar;

④Tap water cooling.

After testing, the indexes of the processed cheese obtained are: 15.8% protein; 17.6% fat; 26.4% carbohydrate; 35.76% moisture; pH 5.7.

Example 2

Raw material formula:

Preparation:

① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 35°C, and shear and stir at 600rpm for 1min to obtain a premixed slurry;

② Stir the pre-mixed slurry at a speed of 1200rpm, heat the steam directly to a temperature of 88°C, and then keep it warm for 4 minutes;

③Hot filling aseptic vacuum packaging, vacuum degree -0.9bar;

④Tap water cooling.

After testing, the indexes of the processed cheese obtained are: 16.6% protein; 24.5% fat; 20.3% carbohydrate; 33.9% moisture; pH 5.3.

Example 3

Raw material formula:

Preparation:

⑤ According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 38°C, and shear and stir at 400rpm for 4 minutes to obtain a premixed slurry;

⑥ Stir the premixed slurry at a speed of 1500rpm, heat the steam directly to a temperature of 90°C, and then keep it warm for 3 minutes;

⑦Hot filling aseptic vacuum packaging;

⑧Tap water cooling.

After testing, the indexes of the obtained processed cheese are as follows: 18.0% protein; 26.5% fat; 12.5% carbohydrate; 37.5% moisture; pH 5.2.

Example 4

Raw material formula:

Preparation:

① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 37°C, and shear and stir at 500rpm for 3 minutes to obtain a premixed slurry;

② Stir the pre-mixed slurry at a speed of 700rpm, heat the steam directly to a temperature of 92°C, and then keep it warm for 6 minutes;

③Hot-fill aseptic vacuum packaging, vacuum degree -1bar;

④Tap water cooling.

After testing, the indexes of the processed cheese obtained are: 20.2% protein; 26.4% fat; 7.7% carbohydrate; 39.8% moisture; pH 5.9.

Example 5

Raw material formula:

Preparation:

① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 39°C, and shear and stir at 600rpm for 2 minutes to obtain a premixed slurry;

② Stir the pre-mixed slurry at a speed of 800rpm, heat the steam directly to a temperature of 90°C, and then keep it warm for 4 minutes;

③Hot filling aseptic vacuum packaging, vacuum degree -0.9bar;

④Tap water cooling.

After testing, the indexes of the processed cheese obtained are: 19.8% protein; 24.8% fat; 8.8% carbohydrate; 37.6% moisture; pH 5.4.

Example 6

Raw material formula:

Preparation:

①According to the above formula, put all the raw materials into the melting pot, heat to 38℃ with steam, shear and stir at 400rpm for 5min to get the premixed slurry;

② Stir the pre-mixed slurry at a speed of 900rpm, heat the steam directly to a temperature of 90°C, and then keep it warm for 3 minutes;

③Hot filling aseptic vacuum packaging, vacuum degree -1.0bar;

④Tap water cooling.

After testing, the indexes of the processed cheese obtained are: 23.9% protein; 24.3% fat; 6.3% carbohydrate; 39.8% moisture; pH 5.6.

Effect Example 1

Processed cheese of the present invention (Examples 1 and 4 are examples) is tested for effect on taste, with commercially available cheddar natural cheese [Fonterra Trading (Shanghai) Co., Ltd.] as a contrast, sensory evaluation is completed by 10 assessors . According to the ten-point scale, 9-10 is good; 7-8 is better; 5-6 is fair; 3-4 is poor; 1-2 is very poor. The results after the scores are accumulated are shown in Table 1 below.

Table 1. Sensory evaluation data

From the data in Table 1 above, it can be seen that the processed cheese of the present invention does not sacrifice the flavor and mouthfeel of the product because it satisfies the special properties of the product. The scores of the samples in the embodiment are almost the same as those of the commercially available control samples in terms of overall evaluation, fully meeting the demand for taste in catering.

Effect Example 2

Processed cheese of the present invention (embodiment 2) and control group (commercially available cheddar natural cheese [Fonterra Trading (Shanghai) Co., Ltd.] and original flavor sheet-shaped processed cheese (Bright Dairy Co., Ltd.) are carried out shelf life experiment, The experimental temperature is 25°C, and the sensory evaluation is completed by 10 evaluators. According to the 10-point scale, 9-10 is good; 7-8 is good; 5-6 is fair; 3-4 is poor; 1-2 is very poor The results after the scores are accumulated are shown in Table 3 below.

Table 2. Shelf life experiments

Note: A=example, B=natural cheddar cheese, C=flaky processed cheese, - means no edible value.

The results showed that the quality of cheddar natural cheese decreased significantly when stored at 25°C for one month, and lost its use value in the second month; There is almost no edible value; the edible quality of Example 2 does not obviously decline during the shelf life of four months, and can meet the consumption requirements, thereby realizing industrialized production.

Claims (10)

1. a room temperature storage processed cheese, it is characterized in that, comprise following raw material: natural cheese 15%～65%, fatty goods 2%～14%, other milk solids materials 3%～40%, starch 4%～10%, vegetable protein 3%～7%, antioxidant 0.1%～0.5%, water 13%～25% and emulsification salt except natural cheese and fatty goods; Described vegetable protein is one or more in soybean protein, wheat gluten, peanut protein, almond protein, walnut kernel albumen and coconut protein; Described antioxidant is one or more in vitamin E, vitamin C, carotenoid and phosphatide;

Described emulsification salt is one of following combination:

The calgon that combination one is 1% and 0.5% sodium phosphate trimer;

The calgon that combination two is 1.3% and 0.5% sodium phosphate trimer;

The calgon that combination three is 1.2% and 0.6% sodium phosphate trimer;

The calgon that combination four is 1.5% and 0.3% sodium phosphate trimer;

The calgon that combination five is 1.5% and 0.5% sodium phosphate trimer;

The calgon that combination six is 1.2% and 0.6% sodium phosphate trimer;

Described percentage accounts for the mass percent of raw material total amount for each raw material.

2. processed cheese as claimed in claim 1, is characterized in that, described natural cheese is to be selected from one or more in Cheddar, Gouda cheese, horse rope cheese and red ripple cheese; Other described milk solids materials are one or more in skimmed milk powder, whole-fat milk powder, casoid flour and lactalbumin.

3. processed cheese as claimed in claim 1, is characterized in that, described fatty goods are one or more in butter, rare cream, palm oil, coconut oil, rapeseed oil and sunflower oil; Described starch is one or more of wheaten starch, cornstarch, potato starch, starch from sweet potato, purple sweet potato starch and tapioca and converted starch thereof.

4. processed cheese as claimed in claim 1, is characterized in that, described raw material further comprises one or more in anticorrisive agent, salt and flavor substance.

5. processed cheese as claimed in claim 4, is characterized in that, described anticorrisive agent is sorbic acid and/or potassium sorbate, and consumption is no more than 0.1%; The consumption of described salt is no more than 1.2%; Described flavor substance is one or more in cod powder, flavoring essence, spices, cheesy flavor concentrate and cheese zymolyte.

6. processed cheese as claimed in claim 5, is characterized in that, described flavor substance is flavoring essence, and consumption is no more than 0.5%, and percentage is the mass percent that accounts for raw material total amount.

7. processed cheese as claimed in claim 1, is characterized in that, described phosphatide is lecithin.

8. a room temperature storage processed cheese, it is characterized in that, described room temperature storage processed cheese comprises following raw material: Cheddar 15%-50%, whole-fat milk powder 3%-40%, converted starch 0.5%-2%, wheaten starch 2%-9.5%, butter 1%-6%, rare cream 0%-10%, soybean protein 3%-7%, calgon 1%-1.5%, sodium phosphate trimer 0.3%, vitamin E 0.1%-0.5%, potassium sorbate 0.08%-0.1%, salt 0.3%-1.2%, flavoring essence 0%-0.5% and water 13%-25%.

9. a preparation method for the room temperature storage processed cheese as described in claim 1～8 any one, is characterized in that, comprises the steps:

(1) raw material is sheared to premixed;

(2) slurry heating stirring and emulsifying premixed being obtained;

(3) vacuum packaging;

(4) moulding is cooling.

10. preparation method as claimed in claim 9, is characterized in that, the premixed condition of shearing described in step (1) is: temperature is 35 ℃～40 ℃, stirs 1min～4min, and shear rate is 800rpm～1500rpm;

The mixing speed of the stirring and emulsifying described in step (2) is 800rpm～1500rpm, and the temperature of stirring and emulsifying is 88 ℃～92 ℃, and stirring and emulsifying temperature control mode is steam direct heating, and the time of stirring and emulsifying is 2min～5min.