Reproduced cheese product and preparation method thereof

Abstract

The invention discloses a processed cheese product and a preparation method thereof. The processed cheese product is prepared from a raw material composition of the processed cheese product, and the raw material composition of the processed cheese product comprises the following components: cream cheese, quark cheese, emulsifying salt and a stabilizer, the mass ratio of the cream cheese to the quark cheese is (1-2.5): 1; the mass percent of the emulsifying salt is 0.1%-0.5%; the mass percent of the stabilizer is 1%-2%; the stabilizer is a composition of gelatin, xanthan gum and locust bean gum; the mass ratio of the gelatin to the xanthan gum to the locust bean gum is 1: (0.2-0.8): (0.1-0.8). The processed cheese product can keep better protein content, bleeding rate, sensory evaluation and shelf life stability, not only can meet the daily nutritional requirements of domestic consumers, but also can be actively accepted by consumers of all ages.

Description

Technical Field

[0001] The invention relates to a processed cheese product and a preparation method thereof. Background Art

[0002] Cheese, also known as cottage cheese, is a fermented milk product. It basically eliminates a large amount of water in milk and retains its essence with extremely high nutritional value. Each kilogram of cheese product contains rich nutrients such as protein, calcium, fat and trace elements. Among them, processed cheese products have become an important single product in the domestic cheese market with their sweet and delicious characteristics, and are in rapid development.

[0003] At present, commercially available processed cheese products have poor stability and cannot meet the needs of consumers of all ages. The sensory evaluation effect is poor, especially the flavor, which makes it difficult for consumers to actively accept them.

[0004] Therefore, there is an urgent need to develop a processed cheese product with better stability and sensory evaluation effect. Summary of the invention

[0005] The present invention provides a processed cheese product and a preparation method thereof in order to overcome the defects that the protein content, shelf life and water separation rate of processed cheese products in the prior art cannot be guaranteed at the same time, especially the high sucrose content required for sensory evaluation after the nutritional components are added. The processed cheese product of the present invention can maintain a better protein content, water separation rate, sensory evaluation and shelf life stability, which can not only meet the daily nutritional needs of domestic consumers, but also be actively accepted by consumers of all ages.

[0006] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0007] The present invention provides a processed cheese product, which is prepared by a raw material composition of a processed cheese product, wherein the raw material composition of the processed cheese product comprises the following components:

[0008] cream cheese, quark cheese, emulsifying salt and stabilizers;

[0009] Wherein, the mass ratio of the cream cheese to the quark cheese is (1-2.5):1; the mass percentage of the emulsifying salt is 0.1%-0.5%; the mass percentage of the stabilizer is 1%-2%; the mass percentage represents the mass percentage of the emulsifying salt or the stabilizer to the mass percentage of the raw material composition of the processed cheese product;

[0010] Wherein, the stabilizer is a composition of gelatin, xanthan gum and locust bean gum; the mass ratio of the gelatin, the xanthan gum and the locust bean gum is 1:(0.2-0.8):(0.1-0.8).

[0011] In the present invention, the mass ratio of the cream cheese to the quark cheese is preferably (1.1-2.3):1, such as 1.13:1, 1.54:1 or 2.14:1.

[0012] In the present invention, the mass percentage of the cream cheese is preferably 35%-48%, such as 40%, 45% or 46%. The mass percentage indicates the mass percentage of the cream cheese to the mass percentage of the raw material composition of the processed cheese product.

[0013] In the present invention, the cream cheese may be conventional in the art.

[0014] In the present invention, the moisture content of the cream cheese may be 47%-52%, preferably 43%-53%.

[0015] In the present invention, the fat content of the cream cheese may be above 28%, preferably 28%-35%.

[0016] In the present invention, the protein content of the cream cheese may be 7%-9%, preferably 8%-8.5%.

[0017] In the present invention, the salt content of the cream cheese may be 0.5%-1.5%, preferably 0.5%-1.2%.

[0018] The moisture, fat, protein and salt contents of the cream cheese are all percentages of the mass of each component to the total mass of the cream cheese.

[0019] In the present invention, the mass percentage of the quark cheese is preferably 20%-33%, such as 21%, 26% or 31%. The mass percentage represents the mass percentage of the quark cheese to the mass percentage of the raw material composition of the processed cheese product.

[0020] In the present invention, the quark cheese may generally be fermented curd cheese.

[0021] In the present invention, the non-fat milk solid content of the quark cheese can generally be 14%-24%. The non-fat milk solid content is the percentage of the mass of the non-fat milk solid to the mass of the quark cheese.

[0022] In the present invention, the protein content of the quark cheese may be 8%-15%. The fat content of the quark cheese may be 0-2%. The protein or fat content is the percentage of the mass of the protein or the fat to the mass of the quark cheese.

[0023] In the present invention, the raw material of the quark cheese generally includes skim milk. The content of the skim milk can be 90%-100%, preferably 95%-100%. The content represents the percentage of the mass of the skim milk to the mass of the quark cheese raw material.

[0024] The fat content of the skimmed milk may be less than 0.1%. The fat content indicates the percentage of the mass of the fat to the mass of the skimmed milk.

[0025] The protein content of the skim milk may be 3%-4%. The protein content indicates the percentage of the mass of the protein to the mass of the skim milk.

[0026] In the present invention, fermentation bacteria and / or rennet are generally added to the raw materials of the quark cheese.

[0027] Among them, the type of the fermentation bacteria can be conventional in the art, preferably one or more of thermophilic Streptococcus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus cremoris, Lactococcus lactis lactic acid subsp. lactis, Lactococcus lactis cremoris and Streptococcus salivarius thermophilus, such as Lactococcus lactis lactis, Lactococcus cremoris and Streptococcus salivarius thermophilus.

[0028] The addition amount of the fermentation bacteria is preferably 0.001%-0.005%. The addition amount of the rennet is preferably 0.0001%-0.1%. The addition amount represents the percentage of the mass of the fermentation bacteria or the rennet to the total mass of the raw materials of the quark cheese. The raw materials of the quark cheese include skim milk, fermentation bacteria and / or rennet.

[0029] In the present invention, the method for preparing quark cheese may include the following steps: (1) preparing concentrated milk; and (2) degassing, homogenizing, and sterilizing the concentrated milk, and then performing coagulation and fermentation treatments.

[0030] The preparation method of the concentrated milk may be conventional in the art, and preferably comprises the following steps: purifying, preheating, and separating raw milk to obtain cream and skimmed milk; and then degassing, homogenizing, sterilizing, cooling, and membrane concentrating the skimmed milk.

[0031] During the preparation of the concentrated milk, the protein content of the raw milk may be 3%-4%. The fat content of the raw milk may be 3-5%. The protein or fat content indicates the percentage of the mass of the protein or fat to the mass of the raw milk.

[0032] During the preparation of the concentrated milk, the preheating temperature may be 50-65° C. The preheating time may be 3-5 minutes.

[0033] During the preparation of the concentrated milk, the separation may be performed in a conventional manner in the art, such as separation in a separator.

[0034] During the preparation of the concentrated milk, the degassing conditions may be conventional in the art, the degassing temperature may be 60-70° C., and the degassing pressure may be -0.4 bar to (-0.75) bar.

[0035] During the preparation of the concentrated milk, the homogenization conditions may be conventional in the art, the homogenization temperature may be 60-70° C., the homogenization pressure may be 200-250 bar, and the homogenization time may be 3-10 min.

[0036] During the preparation of the concentrated milk, the sterilization conditions may be conventional in the art, the sterilization temperature may be 75-80° C., and the sterilization time may be 10s-30s.

[0037] During the preparation of the concentrated milk, the temperature after cooling may be 2-10°C.

[0038] During the preparation of the concentrated milk, the membrane concentration may be performed by conventional methods in the art, such as nanofiltration or ultrafiltration.

[0039] The protein content of the condensed milk may be 10%-14%. The fat content of the condensed milk may be less than 0.5%. The protein content or fat content indicates the percentage of the mass of the protein or the fat to the mass of the condensed milk.

[0040] In the process of preparing the quark cheese, the degassing conditions may be conventional in the art, the degassing temperature may be 60-70° C., and the degassing pressure may be -0.5 bar-(-0.1) bar.

[0041] In the process of preparing the quark cheese, the homogenization conditions may be conventional in the art. The homogenization temperature may be 60-70° C., preferably 60-65° C. The homogenization pressure may be 200-250 bar, preferably 210-230 bar. The homogenization time may be 3-10 min.

[0042] In the process of preparing the quark cheese, the sterilization conditions may be conventional in the art, such as pasteurization. The sterilization temperature may be 90-95° C. The sterilization time may be 60s-350s, preferably 250-350s.

[0043] Before the coagulation process, the sterilized mixture is cooled to a temperature of 30-45°C, preferably 35-37°C.

[0044] The method of the coagulation treatment may be to add the chymosin. The chymosin is generally added in the form of a chymosin solution. The preparation method of the chymosin solution may be conventional in the art, for example, mixing the chymosin with water in a sterile environment at <50°C.

[0045] The fermentation is generally carried out in a fermentation tank. The fermentation method may be to inoculate the fermentation bacteria. The process parameters of the fermentation process include that the fermentation temperature is preferably 30°C-45°C. The fermentation time is preferably 4-15h. The end point of the fermentation is generally that the pH value of the fermented mixture can be 4.6-5.4.

[0046] In the present invention, the mass ratio of the emulsifying salt to the stabilizer may be 1:(3-10), preferably 1:(4-9), for example 1:4.325, 1:5, 1:5.16, 1:7.75 or 1:8.7.

[0047] In the present invention, the mass percentage of the emulsifying salt is preferably 0.2-0.4%, such as 0.3%. The mass percentage indicates the mass percentage of the emulsifying salt to the mass percentage of the raw material composition of the processed cheese product.

[0048] In the present invention, the type of the emulsifying salt may be conventional in the art, preferably citrate and / or phosphate. The citrate is preferably sodium citrate and / or potassium citrate. The phosphate is preferably one or more of the following: a. sodium hexametaphosphate and / or potassium hexametaphosphate, b. sodium pyrophosphate and / or potassium pyrophosphate, and c. disodium hydrogen phosphate and / or dipotassium hydrogen phosphate. The emulsifying salt can make fat, protein and water form a uniform and stable mixture, has the function of stabilizing the emulsified structure, and can also improve the chelation of calcium in the processed cheese product, increase the emulsification ability of casein in the processed cheese product, and adjust the pH value and have a buffering effect.

[0049] In the present invention, the mass percentage of the stabilizer is preferably 1.5%-1.8%, such as 1.55%, 1.65%, 1.73% or 1.74%. The mass percentage indicates the mass percentage of the stabilizer to the mass percentage of the raw material composition of the processed cheese product.

[0050] In the present invention, the mass ratio of the gelatin, the xanthan gum and the locust bean gum is preferably 1:(0.3-0.6):(0.3-0.7), for example, 1:0.57:0.57, 1:0.4375:0.5, 1:0.375:0.5625, 1:0.38:0.35 or 1:0.39:0.35.

[0051] In the present invention, the raw material composition of the processed cheese product preferably also includes other raw materials that can provide protein. The raw materials that can provide protein preferably include concentrated milk protein powder and / or milk.

[0052] The protein content of the concentrated milk protein powder may be 70%-90%, preferably 80%-85%. The fat content of the concentrated milk protein powder may be 1%-3%. The protein or fat content indicates the percentage of the mass of the protein or fat to the mass of the concentrated milk protein powder.

[0053] The mass percentage of the concentrated milk protein powder may be 3%-4%, such as 3.5% or 3.8%. The mass percentage indicates the mass percentage of the concentrated milk protein powder to the mass percentage of the raw material composition of the processed cheese product.

[0054] The milk may be conventional in the art, such as raw cow's milk and / or pasteurized milk.

[0055] The protein content of the milk may be 3%-4%. The fat content of the milk may be 3%-5%. The protein or fat content indicates the percentage of the mass of the protein or fat to the mass of the milk.

[0056] The mass percentage of the milk may be 10-20%, such as 11.23%, 11.78%, 12%, 12.62% or 12.89%. The mass percentage indicates the mass percentage of the milk to the mass percentage of the raw material composition of the processed cheese product.

[0057] In the present invention, the raw material composition of the processed cheese product preferably further comprises an additive, and the additive preferably comprises a sweetener and / or an acidifier.

[0058] The sweetener may be a conventional food additive in the art that can impart sweetness to the processed cheese product, preferably including one or more of erythritol, xylitol, mogroside and trehalose.

[0059] The mass percentage of the sweetener may be 10%-15%, preferably 13%-14%, such as 13.5%. The mass percentage indicates the mass percentage of the sweetener to the mass percentage of the raw material composition of the processed cheese product.

[0060] The acid regulator may be a conventional food additive in the art that can adjust the pH of the processed cheese product, preferably including one or more of citric acid, lactic acid and sodium bicarbonate, such as lactic acid and / or sodium bicarbonate.

[0061] The mass percentage of the acidifier may be 0.01%-0.05%, such as 0.03%. The mass percentage indicates the mass percentage of the acidifier to the mass percentage of the raw material composition of the processed cheese product.

[0062] In the present invention, the processed cheese product is preferably a double-protected processed cheese product. The double-protected processed cheese product can be preferably obtained by adding a nutritional enhancer to the processed cheese product. The double protection means that the processed cheese product has the effect of protecting the brain and eyes.

[0063] The mass percentage of the nutritional enhancer may be 2%-3%, preferably 2.05%-2.5%, such as 2.09%, 2.105% or 2.25%. The mass percentage indicates the mass percentage of the nutritional enhancer to the mass percentage of the raw material composition of the processed cheese product.

[0064] The types of the nutritional enhancers may be conventional substances in the art that can provide nutrition to the human body, such as at least two of substances containing DHA, carotenoid substances, vitamins, fatty acids, lactoferrin, iron supplements, calcium supplements and zinc supplements.

[0065] The DHA-containing substance preferably includes DHA algae oil.

[0066] The carotenoid substances preferably include carotene substances and / or xanthophyll substances. The carotene substances preferably include lycopene and / or β-carotene. The xanthophyll substances preferably include lutein esters and / or zeaxanthin.

[0067] The vitamins preferably include vitamin A and / or vitamin D.

[0068] The fatty acid preferably comprises gamma-linolenic acid.

[0069] The iron supplement formulation preferably comprises ferric pyrophosphate and / or ferric citrate.

[0070] The calcium supplement preferably comprises tricalcium phosphate and / or calcium carbonate.

[0071] The zinc supplement preparation preferably comprises zinc citrate.

[0072] Wherein, the nutritional enhancer is preferably any one of the following compositions:

[0073] (1) Substances containing DHA, carotenoid substances and calcium supplements;

[0074] (2) carotenoids, vitamins and calcium supplements;

[0075] (3) Carotenoids, fatty acids and calcium supplements.

[0076] Wherein, the nutritional enhancer is preferably any one of the following compositions:

[0077] (1) Substances containing DHA, lutein substances and calcium supplements; for example, DHA algae oil, lutein esters and tricalcium phosphate;

[0078] (2) Carotene substances, vitamins and calcium supplements; for example, zeaxanthin, vitamin D and tricalcium phosphate, or astaxanthin oil, vitamin A and tricalcium phosphate;

[0079] (3) Lutein substances, fatty acids and calcium supplements, such as lutein esters, γ-linolenic acid and calcium carbonate.

[0080] Wherein, when the nutritional enhancer is a DHA-containing substance, a carotenoid substance and a calcium supplement preparation, the mass ratio of the DHA-containing substance, the carotenoid substance and the calcium supplement preparation may be 1:(2-5):(20-50), for example 1:4:40.

[0081] Wherein, when the nutritional enhancers are carotenoid substances, vitamins and calcium supplements, the mass ratio of the carotenoid substances, the vitamins and the calcium supplements may be 1:(0.02-0.1):(10-40), for example, 1:0.05:20 or 1:08:40.

[0082] Wherein, when the nutritional enhancers are carotenoids, fatty acids and calcium supplements, the mass ratio of the carotenoids, fatty acids and calcium supplements may be 1:(0.1-0.5):(5-12), for example, 1:0.25:10.

[0083] The present invention also provides a method for preparing a processed cheese product, which comprises the following steps: mixing, heat treating, sterilizing and emulsifying the raw material composition of the processed cheese product.

[0084] In the present invention, the mixing conditions may be conventional in the art, such as mixing in a blender. The shearing speed of the blender may be 800 rpm. The shearing temperature of the blender may be 45-55° C., such as 50° C. The mixing time may be 3-5 min.

[0085] In the present invention, after the raw material composition of the processed cheese product is mixed and before the heat treatment, an acid adjustment step is further included. The acid adjustment process is generally also stirred. The temperature during the stirring can be 45-55° C., for example, 50° C. The pH of the mixture after acid adjustment can be 5.4-5.6, for example, 5.5.

[0086] In the present invention, the heat treatment is generally carried out in a hot melt pot. The temperature of the heat treatment may be 90° C. Stirring is generally performed during the heat treatment. The shear speed during stirring may be 1000 rpm. The stirring time may be 5-10 min.

[0087] In the present invention, the sterilization method can be conventional in the art, preferably ultra-high temperature instantaneous sterilization (UHT sterilization). The sterilization temperature can be 135-140° C. The sterilization time can be 5-8 seconds.

[0088] In the present invention, the emulsification conditions may be conventional in the art, for example, carried out in an emulsification tank. The emulsification time may be 10 min-1 h.

[0089] In the present invention, the emulsification further includes the steps of filling, cooling and storage. The cooling can be natural cooling or cooling in a cold water tank.

[0090] The natural cooling is generally carried out at room temperature, which may be 20-30°C.

[0091] Wherein, the temperature of the cold water tank can be 2-8°C.

[0092] The storage may be refrigerated storage at a temperature of 2-8°C.

[0093] The present invention also provides a processed cheese product, which is prepared by the above-mentioned method for preparing the processed cheese product.

[0094] In the present invention, the processed cheese product is preferably a cheese stick.

[0095] On the basis of being in accordance with the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0096] The reagents and raw materials used in the present invention are commercially available.

[0097] The positive and progressive effects of the present invention are:

[0098] The processed cheese product of the present invention can maintain an optimal protein content, water separation rate, sensory evaluation and shelf life stability, can improve the disadvantage of high sucrose content in processed cheese products, can not only meet the daily nutritional needs of domestic consumers, but also can be actively accepted by consumers of all ages, and the raw materials are easily available, the process is simple, the preparation process is stable, the production process can be effectively controlled, and it is suitable for production. DETAILED DESCRIPTION

[0099] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0100] The quark cheese used in the following examples and comparative examples was homemade, and the remaining raw materials were commercially available.

[0101] The cream cheese was purchased from Fonterra Co-operative Group, and had a moisture content of 43%-53%, a fat content of 28%-35%, a protein content of 7%-9%, and a salt content of 0.5%-1.5%.

[0102] The preparation method of quark cheese is as follows: the raw milk (protein content 3%-4%, fat content 3%-5%) is purified by a milk purification device and then preheated to 50-65°C for 3-5 minutes. The preheated milk is separated into cream and skim milk (skim milk: fat content <0.1%, protein content 3%-4%; cream: protein content ≤5%, fat content ≥38%) by a separator. The separated skim milk is heated to 60-70°C and degassed at a pressure of -0.4 to -0.75 bar. After degassed, the material is homogenized for 3-10 minutes at a pressure of 200-250 bar and a temperature of 60-70°C. The homogenized material is sterilized at a temperature of 75-80°C for 10s-30s and then cooled to 2-10°C. The cooled skimmed milk material is concentrated by membrane (nanofiltration and ultrafiltration) to improve its physical and chemical indicators into concentrated milk (protein content 10%-14%, fat content less than 0.5%).

[0103] After preheating the concentrated milk at 60-70°C, degas it at 60-70°C and vacuum degree -0.3±0.2bar. Homogenize the degassed material at 200-250bar pressure and 60-70°C for 3-10min. Sterilize the homogenized material at 90-95°C and keep it online for 250-350s. The sterilized material is cooled to 30-45°C and enters the fermentation tank; when the cooled material enters the fermentation tank, the fermentation bacteria and rennet are added to the material. The fermentation strains are Lactococcus lactis subsp. lactis, Lactococcus cremoris and Streptococcus salivarius thermophilus subsp., and the addition amount is 100-300U / t. The rennet needs to be weighed in advance at 0.0001g-0.001g and dissolved in a sterile environment with 50g-100g sterile water (temperature needs to be <50°C) before adding online. After all the materials enter the fermentation tank, stir for 10-15 minutes until the materials are fully mixed. Let the materials stand and ferment at 30-45°C for about 4-15 hours, and the pH value at the end of the fermentation is 4.6-5.4.

[0104] The prepared quark cheese has a non-fat milk solid content of 14%-24%, a protein content of 8%-15% and a fat content of 0-2%.

[0105] Among them, the protein content of concentrated milk protein powder is 70%-90%, and the fat content is 1%-3%.

[0106] Among them, milk is raw cow's milk, the protein content of milk is 3%-4%, and the fat content is 3%-5%.

[0107] The processed cheese product in Comparative Example 3 was purchased from Shanghai Meikelando Food Technology Co., Ltd., the processed cheese product in Comparative Example 4 was purchased from Inner Mongolia Yili Industrial Group Co., Ltd., and the processed cheese product in Comparative Example 5 was purchased from Inner Mongolia Mengniu Dairy (Group) Co., Ltd.

[0108] Example 1

[0109] The processed cheese product comprises the following raw material compositions in weight percentage:

[0110]

[0111]

[0112] The method for preparing the processed cheese product comprises the following steps:

[0113] (1) Quark cheese, cream cheese, emulsifying salt (sodium citrate), sweetener (xylitol), stabilizers (gelatin, xanthan gum and locust bean gum), nutritional enhancers (DHA, lutein ester and tricalcium phosphate), concentrated milk protein powder and milk are mixed in a hot melt pot, the shear speed of the mixer is 800 rpm, the shear temperature is 50° C., and the mixing time is 5 min;

[0114] (2) adding lactic acid to the material obtained in step (1) to adjust the acidity, and stirring the mixture at a temperature of 50° C. to adjust the pH of the material to 5.4.

[0115] (3) heating the material obtained in step (2) in a hot melt pot and stirring the mixture to 90° C., with a shear speed of 1000 rpm and a stirring mixing time of 5 min;

[0116] (4) The material obtained in step (3) is sterilized by UHT at 140° C. for 5 seconds. After sterilization, the material is emulsified in an emulsification tank for 10 minutes and then filled. The material is cooled in a cold water tank at 2-8° C. and then refrigerated.

[0117] Example 2

[0118] The processed cheese product comprises the following raw material compositions in weight percentage:

[0119]

[0120]

[0121] The method for preparing the processed cheese product comprises the following steps:

[0122] (1) Quark cheese, cream cheese, emulsifying salt (sodium hexametaphosphate), sweetener (erythritol), stabilizers (gelatin, xanthan gum and locust bean gum), nutritional enhancers (vitamin D, zeaxanthin and tricalcium phosphate), concentrated milk protein powder and milk are mixed in a blender at a shear speed of 800 rpm, a shear temperature of 50° C. and a mixing time of 5 min;

[0123] (2) adding sodium bicarbonate to the material obtained in step (1) to adjust the acidity, and stirring at a temperature of 50° C. to adjust the pH of the material to 5.5.

[0124] (3) heating the material obtained in step (2) in a hot melt pot and stirring the mixture to 90° C., with a shear speed of 1000 rpm and a stirring mixing time of 5 min;

[0125] (4) The material obtained in step (3) is sterilized by UHT at 140° C. for 5 seconds. After sterilization, the material is emulsified in an emulsification tank for 10 minutes and then filled. The material is cooled in a cold water tank at 2-8° C. and then refrigerated.

[0126] Example 3

[0127] The processed cheese product comprises the following raw material compositions in weight percentage:

[0128]

[0129]

[0130] The method for preparing the processed cheese product comprises the following steps:

[0131] (1) Quark cheese, cream cheese, emulsifying salt (disodium hydrogen phosphate), sweetener (trehalose), stabilizers (gelatin, xanthan gum and locust bean gum), nutritional enhancers (lutein ester, γ-linolenic acid and calcium carbonate), concentrated milk protein powder and milk are mixed in a blender at a shear speed of 800 rpm, a shear temperature of 50° C. and a mixing time of 5 min;

[0132] (2) adding lactic acid to the material obtained in step (1) to adjust the acidity, and stirring the mixture at a temperature of 50° C. to adjust the pH of the material to 5.5.

[0133] (3) heating the material obtained in step (2) in a hot melt pot and stirring the mixture to 90° C., with a shear speed of 1000 rpm and a stirring mixing time of 5 min;

[0134] (4) The material obtained in step (3) is sterilized by UHT at 140° C. for 5 seconds. After sterilization, the material is emulsified in an emulsification tank for 10 minutes and then filled. The material is cooled in a cold water tank at 2-8° C. and then refrigerated.

[0135] Example 4

[0136] The processed cheese product comprises the following raw material compositions in weight percentage:

[0137]

[0138]

[0139] The method for preparing the processed cheese product comprises the following steps:

[0140] (1) Quark cheese, cream cheese, emulsifying salt (sodium pyrophosphate), sweetener (xylitol), stabilizers (gelatin, xanthan gum and locust bean gum), nutritional enhancers (astaxanthin oil, vitamin A and tricalcium phosphate), concentrated milk protein powder and milk are mixed in a blender at a shear speed of 800 rpm, a shear temperature of 50° C. and a mixing time of 5 min;

[0141] (2) adding sodium bicarbonate to the material obtained in step (1) to adjust the acidity, and stirring at a temperature of 50° C. to adjust the pH of the material to 5.65.

[0142] (3) heating the material obtained in step (2) in a hot melt pot and stirring the mixture to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 5-10 min;

[0143] (4) The material obtained in step (3) is sterilized by UHT at 140° C. for 5 seconds. After sterilization, the material is emulsified in an emulsification tank for 10 minutes and then filled. The material is cooled in a cold water tank at 2-8° C. and then refrigerated.

[0144] Example 5

[0145] The processed cheese product comprises the following raw material compositions in weight percentage:

[0146]

[0147]

[0148] The method for preparing the processed cheese product comprises the following steps:

[0149] (1) Quark cheese, cream cheese, emulsifying salt (sodium citrate), sweetener (xylitol), stabilizers (gelatin, xanthan gum and locust bean gum), nutritional enhancers (DHA, lutein ester and tricalcium phosphate), concentrated milk protein powder and milk are mixed in a blender at a shear speed of 800 rpm, a shear temperature of 50° C. and a mixing time of 5 min;

[0150] (2) adding sodium bicarbonate to the material obtained in step (1) to adjust the acidity, and stirring at a temperature of 50° C. to adjust the pH of the material to 5.6.

[0151] (3) heating the material obtained in step (2) in a hot melt pot and stirring the mixture to 90° C., with a shear speed of 1000 rpm and a stirring and mixing time of 10 min;

[0152] (4) The material obtained in step (3) is sterilized by UHT at 140° C. for 5 seconds. After sterilization, the material is emulsified in an emulsification tank for 10 minutes and then filled. The material is cooled in a cold water tank at 2-8° C. and then refrigerated.

[0153] Example 6

[0154] The only difference from Example 1 is that no nutritional enhancer is added to the raw material composition of the processed cheese product.

[0155] Comparative Example 1

[0156] The only difference from Example 1 is that the locust bean gum in the processed cheese product is replaced by carrageenan.

[0157] Comparative Example 2

[0158] Mikoland, 51% cheese cheese sticks

[0159] The ingredients are: water, cheese, white sugar, cream, skimmed milk powder, concentrated milk protein, galacto-oligosaccharide (added amount: 1%), fructo-oligosaccharide (added amount: 0.75%), sodium citrate, carrageenan, sodium hexametaphosphate, lactic acid, trisodium phosphate, gelatin, locust bean gum, tricalcium phosphate, potassium sorbate, and taurine.

[0160] Comparative Example 3

[0161] Yili high calcium cheese bomb

[0162] Its ingredients are as follows: cheese (pasteurized milk, cream, edible salt, locust bean gum, guar gum, xanthan gum, lactococcus lactis), drinking water, white sugar, concentrated milk protein powder, trehalose, xylitol, whole milk powder, milk mineral salt, sodium citrate, sodium hexametaphosphate, trisodium phosphate,

[0163] Carrageenan, locust bean gum, gelatin, potassium sorbate, lactic acid, Lactobacillus paracasei (ET-22), food flavor.

[0164] Comparative Example 4

[0165] Mengniu high calcium cheese sticks

[0166] The ingredients are: water, cheese, butter, white sugar, skimmed milk powder, resistant dextrin, casein, tricalcium phosphate, lactic acid, sodium citrate, gelatin, xanthan gum, locust bean gum, guar gum, potassium sorbate, nisin, and edible flavors.

[0167] Comparative Example 5

[0168] The processed cheese product of Comparative Example 5 is a food product produced by Dr. Cheese, and its name is A2β-casein platinum bar (DHA algae oil formula), and its ingredient list is as follows:

[0169] Cheese (added amount ≥ 66%) (raw milk, cream, skim milk powder, Lactococcus lactis lactic acid subsp. lactis, Lactococcus lactis cremoris subsp., Lactococcus lactis diacetyl subsp., edible salt, locust bean gum, gelatin), xylitol, concentrated milk protein, A2β-casein raw milk (added amount ≥ 3%), milk mineral salt, gelatin, sodium citrate, locust bean gum, lactic acid, xanthan gum, DHA algae oil (added amount ≥ 0.05g / 100g), vitamin D.

[0170] Effect Example 1

[0171] The processed cheese products in Examples 1-6 and Comparative Examples 1-5 of the present application were subjected to protein content determination and water separation test. The protein content was determined according to the Kjeldahl nitrogen determination method in accordance with GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food".

[0172] The water separation test method is generally as follows: take an empty container with a weight of Wp, cover the container with a 200-300 mesh sieve, and weigh a sample with a mass of W1 on the sieve, place it at a certain temperature for a period of time, take out the container and weigh it, the mass is W2, and calculate the water separation rate according to the following formula.

[0173] Water separation rate (%) = (W2-Wp) / W1×100%

[0174] The specific test method adopted in this effect embodiment 1 is: take an empty container with a weight of Wp, cover the container with a 200-mesh sieve, and weigh a sample with a mass of W1 (W1=50g) on ​​the sieve, place it in a constant temperature box at 30°C and RH50% for 10 days and 6 months respectively, take out the container and weigh it, the mass is W2, calculate the water separation rate, and the calculation results are shown in Table 1.

[0175] Table 1

[0176]

[0177] As can be seen from Table 1, compared with the commercially available processed cheese products in Comparative Examples 2-5, the processed cheese products prepared in Examples 1-6 of the present invention have higher protein content and lower water separation rate.

[0178] Effect Example 2

[0179] The processed cheese product prepared in Example 1 of the present application and the processed cheese product in Example 6 were subjected to visual acuity and attention tests.

[0180] The test method is: a double-blind randomized controlled experiment was conducted on 60 healthy volunteers aged 18-60 years old. During 60 days, 30 subjects in a group consumed the processed cheese products of Example 1 and Example 6 every day, and their visual acuity and attention were recorded.

[0181] The method for testing photopic vision is: taking the number of lines on the eye chart that the subject can see before consumption as a reference, the number of lines on the eye chart that the subject can see after consuming the processed cheese products of Example 1 and Example 6 is tested respectively. If the number of lines on the eye chart increases by one line compared with that before consumption, it is considered that the photopic vision has improved. The obtained photopic vision improvement data were analyzed using SPSS software, the quantitative data were analyzed using t-test, and the counting data were analyzed using χ test. 2 The results were analyzed by CT or exact probability method. The visual improvement was the quantitative data, and the number of people with improvement was the counting data. The test results are shown in Table 2.

[0182] Table 2 Visual improvement results

[0183]

[0184] Note: * indicates a significant difference compared with the control group (P < 0.01), # indicates a significant difference compared with before the trial (P < 0.01)

[0185] As shown in Table 2, after 60 days of trial feeding, 17 cases in the group taking Example 1 showed improvement, and the total effective rate of improvement was 56.7%. Three cases in the group taking Example 6 showed improvement, and the total effective rate of improvement was 10%. The difference between the two was extremely significant (P < 0.01).

[0186] The method of the attention test is: let the subjects who eat the processed cheese products of Example 1 and Example 6 respectively perform the Schulte Grid-Attention Test (hereinafter referred to as the "attention test"). Using the Schulte Grid software, the test is in a 5×5 format (as shown in Table 3). The computer screen randomly generates 25 numbers. The tester must click the mouse to point out their positions in the order of 1→2→3→4...→24→25, and the computer automatically records the completion time. A total of 4 times are performed, and the average time is taken as the attention time score of the tester. If the time score after consumption is improved by 10s compared to before consumption, it is considered to be an improvement in attention. The test results are shown in Table 4.

[0187] Table 3 Schulte grid sample table (5×5)

[0188] 14 20 11 6 18 1 2 3 23 17 7 15 19 25 16 10 9 24 8 21 22 12 5 4 13

[0189] The data of the attention test were analyzed using SPSS software, the quantitative data were analyzed using t-test, and the counting data were analyzed using χ 2 The attention test was quantitative data, and the number of people who improved was count data. The test results are shown in Table 4.

[0190] Table 4 Attention test results

[0191] Group Number of samples Number of Improved Cases Total effective rate (%) Before test / % After test / % Edible Example 6 Group 30 4 13.3％ 57.2±7.3 57.8±6.3 Edible Example 1 30 25 83.3％ 58.7±8.2 <![CDATA[74.5±9.2 *# ]]>

[0192] As shown in Table 4, compared with the group before taking Example 1 and the group taking Example 6, the Example 1 group had improvements in attention and reaction time.

[0193] Effect Example 3

[0194] The processed cheese products of Examples 1-6 of the present invention and Comparative Examples 1-5 were placed for 5 months and then subjected to sensory evaluation. The sensory evaluation was completed by 20 trained assessors. Scoring method: The scoring method is a method of evaluating the characteristics and preference types of samples in the form of numerical scores according to a pre-set evaluation benchmark, and finally calculating the average value to convert it into a sample score to determine the quality of the sample. The scoring rules are shown in Table 5. Evaluation items include: appearance, flavor, tissue state (hardness, elasticity) and overall acceptance. The sensory evaluation results are shown in Table 6.

[0195] Table 5 Sensory scoring rules for processed cheese products

[0196]

[0197] Table 6 Sensory evaluation results of processed cheese products

[0198]

[0199]

[0200] As can be seen from Table 6, the sensory evaluation effects of the double-protected processed cheese products prepared in Examples 1-6 of the present invention are better than those in Comparative Examples 1-5, and they are more in line with the needs of consumers in terms of flavor and taste.

[0201] Effect Example 4

[0202] The processed cheese product of Example 1 was subjected to a shelf life test, and the test results are shown in Table 7.

[0203] The test methods are as follows: ① Color, taste, smell and texture: sensory test, tested according to GB25192 method; ② Total colony count, CFU / g, 5 parallels, tested according to GB4789.2-2022 method. ③ Coliform group, CFU / g, tested according to GB4789.3-2016 method.

[0204] Table 7

[0205]

[0206]

[0207] The processed cheese product prepared in the present invention is in a more stable state during the shelf life.

Claims

1. A processed cheese product, It is characterized in that The processed cheese product is prepared from a raw material composition of a processed cheese product, wherein the raw material composition of the processed cheese product comprises the following components: cream cheese, quark cheese, emulsifying salt and stabilizers; Wherein, the mass ratio of the cream cheese to the quark cheese is (1-2.5):1; the mass percentage of the emulsifying salt is 0.1%-0.5%; the mass percentage of the stabilizer is 1%-2%; the mass percentage represents the mass percentage of the emulsifying salt or the stabilizer to the mass percentage of the raw material composition of the processed cheese product; Wherein, the stabilizer is a composition of gelatin, xanthan gum and locust bean gum; the mass ratio of the gelatin, the xanthan gum and the locust bean gum is 1:(0.2-0.8):(0.1-0.8).

2. The processed cheese product according to claim 1, It is characterized in that The mass ratio of the cream cheese to the quark cheese is (1.1-2.3):1, for example, 1.13:1, 1.54:1 or 2.14:1; And / or, the mass percentage of the emulsifying salt is 0.2-0.4%, for example 0.3%; the mass percentage indicates the mass percentage of the emulsifying salt to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the stabilizer is 1.5%-1.8%, such as 1.55%, 1.65%, 1.73% or 1.74%; the mass percentage represents the mass percentage of the stabilizer to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass ratio of the gelatin, the xanthan gum and the locust bean gum is 1:(0.3-0.6):(0.3-0.7), for example, 1:0.57:0.57, 1:0.4375:0.5, 1:0.375:0.5625, 1:0.38:0.35 or 1:0.39:0.

35.

3. The processed cheese product according to claim 1, It is characterized in that The mass percentage of the cream cheese is 35%-48%, such as 40%, 45% or 46%; the mass percentage indicates the mass percentage of the cream cheese to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the quark cheese is 20%-33%, such as 21%, 26% or 31%; the mass percentage represents the mass percentage of the quark cheese to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the emulsifying salt is 0.1%-0.5%, preferably 0.2-0.4%, for example 0.3%; the mass percentage represents the mass percentage of the emulsifying salt to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the stabilizer is 1%-2%, preferably 1.5%-1.8%, for example 1.55%, 1.65%, 1.73% or 1.74%; the mass percentage represents the percentage of the mass of the stabilizer to the mass of the raw material composition of the processed cheese product.

4. The processed cheese product according to claim 1, It is characterized in that The cream cheese satisfies one or more of the following conditions: a. the moisture content of the cream cheese is 47%-52%, preferably 43%-53%; b. the fat content of the cream cheese is above 28%, preferably 28%-35%; c. the protein content of the cream cheese is 7%-9%, preferably 8%-8.5%; and d. the salt content of the cream cheese is 0.5%-1.5%, preferably 0.5%-1.2%; the moisture, fat, protein and salt contents of the cream cheese are the percentages of the mass of each component in the total mass of the cream cheese; And / or, the quark cheese satisfies one or more of the following conditions: e. the non-fat milk solid content of the quark cheese is 14%-24%; f. the protein content of the quark cheese is 8%-15%; and g. the fat content of the quark cheese is 0-2%; the non-fat milk solid, protein and fat content of the quark cheese are the percentages of the mass of each component to the total mass of the quark cheese; And / or, the emulsifying salt is citrate and / or phosphate.

5. The processed cheese product according to claim 1, It is characterized in that The raw material composition of the processed cheese product also includes other raw materials that can provide protein; the raw materials that can provide protein preferably include concentrated milk protein powder and / or milk; And / or, the raw material composition of the processed cheese product further comprises additives; the additives preferably comprise sweeteners and / or acidifiers.

6. The processed cheese product according to claim 5, It is characterized in that The milk is raw milk and / or pasteurized milk; And / or, the sweetener includes one or more of erythritol, xylitol, mogroside and trehalose; And / or, the acid regulator includes one or more of citric acid, lactic acid and sodium bicarbonate, such as lactic acid and / or sodium bicarbonate.

7. The processed cheese product according to claim 6, It is characterized in that The mass percentage of the concentrated milk protein powder is 3%-4%, for example, 3.5% or 3.8%; the mass percentage indicates the mass percentage of the concentrated milk protein powder to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the milk is 10-20%, such as 11.23%, 11.78%, 12%, 12.62% or 12.89%; the mass percentage represents the mass percentage of the milk to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the sweetener is 10%-15%, preferably 13%-14%, for example 13.5%; the mass percentage indicates the mass percentage of the sweetener to the mass percentage of the raw material composition of the processed cheese product; And / or, the mass percentage of the acidifier is 0.01%-0.05%, such as 0.03%; the mass percentage represents the mass percentage of the acidifier to the mass percentage of the raw material composition of the processed cheese product.

8. The processed cheese product according to claim 1, It is characterized in that The raw material composition of the processed cheese product also includes a nutrition enhancer; Among them, the mass percentage of the nutritional enhancer is preferably 2%-3%, more preferably 2.05%-2.5%, for example 2.09%, 2.105% or 2.25%; the mass percentage represents the percentage of the mass of the nutritional enhancer to the mass of the raw material composition of the processed cheese product; wherein the nutritional enhancer includes at least two of DHA-containing substances, carotenoid substances, vitamins, fatty acids, lactoferrin, iron supplements, calcium supplements and zinc supplements.

9. A method for preparing a processed cheese product, It is characterized in that The method comprises the following steps: mixing, heat treating, sterilizing and emulsifying the raw material composition of the processed cheese product according to any one of claims 1 to 8.

10. A processed cheese product, It is characterized in that It is prepared by the method for preparing a processed cheese product according to claim 9; The processed cheese product is preferably a cheese stick.

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