[0042] See figure 1 , The method for preparing cheese powder in one embodiment includes the following steps:
[0043] Step S110: According to the number of parts by mass, weigh the following raw materials: 30-50 parts of natural cheese, 5-15 parts of oil, 10-25 parts of eggs, 20-50 parts of flour, 0.1-50 parts of edible salt , Water 20-40 parts and anti-caking agent 0.01-0.10 parts.
[0044] The natural cheese in the above-mentioned cheese powder can provide the pure cheese flavor and the nutrients needed in the cheese powder for the cheese powder. Specifically, the mass parts of natural cheese are 30 parts, 35 parts, 40 parts, 45 parts or 50 parts. In one of the embodiments, the natural cheese is cheddar cheese.
[0045] The fat is at least one selected from anhydrous butter, natural butter, and margarine. Further, the fat is natural butter or margarine. Specifically, the mass parts of fats and oils are 5 parts, 7 parts, 10 parts, 12 parts
[0046] Or 15 servings. In the cheese powder, the function of oil is to enhance the taste of the cheese powder and strengthen the milk flavor.
[0047] The parts by mass of the eggs are 10 parts, 13 parts, 15 parts, 18 parts, 20 parts, 23 parts or 25 parts. In the cheese powder, the role of adding eggs is: on the one hand, it assists the mixing and emulsification of the raw materials, on the other hand, it makes the obtained cheese powder color and provides a source of protein for the cheese powder.
[0048] The flour is selected from at least one of low-gluten flour and high-gluten flour. Further, the flour is low-gluten flour. Specifically, the parts by mass of the flour are 20 parts, 25 parts, 30 parts, 35 parts, 40 parts, 45 parts or 50 parts. In the cheese powder, the function of adding flour is to provide a supporting structure and facilitate the mixing and processing of various raw materials.
[0049] The parts by mass of the edible salt are 0.1 part, 0.5 part, 1.0 part, 1.5 part, 2.0 part, 2.5 part, 3.0 part, 3.5 part, 4.0 part, 4.5 part or 5.0 part. In the cheese powder, the role of adding edible salt is to adjust the taste of the cheese powder.
[0050] The mass parts of water are 20 parts, 25 parts, 30 parts, 35 parts or 40 parts.
[0051] The anticaking agent is selected from at least one of tricalcium phosphate, microcrystalline cellulose, and silicon dioxide. In one of the embodiments, the anticaking agent is microcrystalline cellulose. Specifically, the mass parts of the anticaking agent are 0.01 parts, 0.02 parts, 0.0 parts, 0.04 parts, 0.06 parts, 0.08 parts, or 0.10 parts. In the cheese powder, the effect of adding an anticaking agent is to prevent the cheese powder from caking during storage.
[0052] Further, step S110 is: according to the number of parts by mass, weigh the following raw materials: 35-50 parts of natural cheese, 7-12 parts of fat, 13-20 parts of eggs, 30-45 parts of flour, and 1 part of edible salt. ~4 parts, 25~35 parts of water and 0.02~0.08 parts of anticaking agent.
[0053] Step S120: Mix natural cheese, fat, eggs, flour, edible salt and water evenly and beat them into a cheese dough.
[0054] Specifically, step S120 includes:
[0055] Step S122: Mix fat, edible salt and water evenly to obtain a mixed liquid.
[0056] Specifically, step S122 is performed in the chopper. Step S122 also includes the step of heating the water, and the heating temperature is 80°C-100°C. In one of the embodiments, step S122 is: adding water to the chopper, heating to 80°C-100°C, then adding fat and edible salt, turning on the chopping paddle to uniformly dissolve and disperse the fat and edible salt to obtain Mixture.
[0057] Step S124: Mix the mixed liquid with part of the flour, stir and send to obtain the first dough.
[0058] Specifically, step S124 is performed in a flour mixer. The time spent in step S124 is 5 min to 10 min.
[0059] Step S126: Mix and stir the first dough and eggs to obtain a second dough.
[0060] Specifically, the mixing and stirring time in step S126 is 3 min to 5 min. Through step S126, the first dough completely absorbs the egg liquid of the egg.
[0061] Step S128: Mix the second dough with natural cheese and remaining flour to get a cheese dough.
[0062] In one of the embodiments, the natural cheese is cheddar cheese. Step S128 is: mixing the natural cheese with the second dough, and then adding the remaining flour to continue mixing to obtain a cheese dough.
[0063] Specifically, step S128 also includes a step of shredding natural cheese.
[0064] Step S130: Baking the cheese mass to obtain a baked cheese mass.
[0065] Specifically, the step of baking the cheese dough is: first baking the cheese dough at 170°C to 200°C for 10 minutes to 12 minutes, and then continuing to bake the cheese dough at 150°C to 180°C for 13 minutes to 15 minutes.
[0066] After step S128 and before step S130, it also includes a step of dicing the cheese dough. Specifically, the cheese mass is first extruded into strips with a diameter of 8mm-10mm, and then cut into 13mm diced cheese.
[0067] Step S140: crush the baked cheese mass, and then mix it with an anticaking agent to obtain cheese powder.
[0068] Specifically, the baked cheese mass is added to a pulverizer for pulverization. The step of mixing with the anticaking agent is carried out in a dry blender. It can be understood that step S140 is not limited to be performed in the above-mentioned equipment, and can also be performed in other commonly used crushing and mixing equipment.
[0069] Specifically, in step S140, before the step of obtaining cheese powder, a step of sieving is further included. Specifically, the number of meshes sieved is 50 mesh to 100 mesh.
[0070] The cheese powder is obtained by the steps of mixing, dissolving, baking, pulverizing, and dry mixing the raw materials through steps S110 to S140.
[0071] The above-mentioned method for preparing cheese powder has at least the following advantages:
[0072] (1) The above-mentioned preparation method of cheese powder can make the appearance of the prepared cheese powder appear creamy yellow, close to the natural color of pure cheese powder, pure and strong flavor, and long aftertaste.
[0073] (2) The preparation method of the above-mentioned cheese powder can retain the natural flavor substances in the raw materials as much as possible, prevents loss during the preparation process, and the quality of the prepared cheese powder is stable.
[0074] (3) The preparation method of the above-mentioned cheese powder has simple process, low energy consumption and low cost, and is suitable for industrialized scale production.
[0075] The cheese-flavored food of an embodiment includes the cheese powder of the above embodiment or the cheese powder prepared by the method for preparing cheese powder of the above embodiment.
