Cheese sausage and making method thereof

Abstract

The invention belongs to the field of food, and relates to a cheese sausage and a preparation method thereof, wherein the cheese sausage has the protein content of 8.1-9%, the fat content of 15-24%, the water content of 40-55% and the pH value of 4.5-4.9, is sour and sweet in taste, rich in taste level and nutrition, excellent in melting taste and free of bleeding. The cheese is 30-60% by weight, the milk fat is 0-15% by weight, and the sweet component is 0.1-11% by weight; the formula comprises 1.5-6% of milk protein, 3-12% of a flavor component, 2-4.7% of a stabilizer, 0-6% of a nutrient enrichment component, 0.161-0.331% of an antiseptic component, 0.2-1.5% of an acidity adjusting component, 0.44-0.7% of emulsifying salt, 0.5-1.5% of a cattle small intestine collagen casing and the balance of water. The flavor components comprise dried fruits, crushed nuts and edible essence; the emulsifying salt is a combination of sodium hexametaphosphate and disodium / potassium hydrogen phosphate.

Description

Technical Field

[0001] The invention belongs to the field of food, in particular to a cheese sausage and a production method thereof. Background Art

[0002] At present, the processed cheese products sold on retail are usually in the form of cheese sticks, cheese slices, cheese sauce, and mozzarella shreds. Except for cheese sticks, which are snack products, the others are used as food ingredients and belong to catering consumption scenarios. It is worth noting that there are no snack scene products for adults. At present, the form of cheese snack products is generally bagged hand-torn cheese, which is relatively single in category, and the existing bagged hand-torn cheese has a strong flavor, which is difficult to be accepted by general consumers who have not yet established cheese consumption habits. Consumers usually prefer sweet cheese, and prefer cheese products with a balance of sweet and sour and a soft and glutinous taste.

[0003] CN 116019148 A discloses a smoked cheese sausage containing dehydrated vegetables and a preparation method thereof, which comprises a casing and contents; wherein the raw materials of the contents include: natural cheese, dehydrated vegetables, acetylated distarch adipate, emulsified salt and food gum; the emulsified salt is composed of sodium citrate, sodium hexametaphosphate and disodium hydrogen phosphate; the food gum is composed of carrageenan and xanthan gum. The smoked cheese sausage prepared in the embodiment combines cheese sausage with dehydrated vegetables, has a full and rich taste, has a high viscosity of the contents and the vegetable particles can be evenly dispersed in the product and are clearly visible, so that the product taste and texture have achieved a new breakthrough, and the cheese sausage product has been made into a room temperature product, that is, it can be stored at room temperature. However, the contents of the smoked cheese sausage are dehydrated vegetables and hard / semi-hard cheese (cheddar cheese and Gouda cheese), and its taste is salty and the flavor is smoky. Experiments have shown that the emulsified salt composed of sodium citrate, sodium hexametaphosphate and dipotassium hydrogen phosphate is used in the production of cheese sausages with a sweet and sour flavor and containing harder ingredients such as dried fruits with a particle size of 3 to 7 mm and chopped nuts with a particle size of 1 to 7 mm. The results show that the taste is poor and the sensory score is low. Summary of the invention

[0004] [Technical issues]

[0005] A cheese sausage product with a high cheese content and containing relatively hard dried fruits and chopped nuts as contents, having rich taste levels and rich nutrition is provided for the general consumer group of adults. Its packaging form is similar to that of conventional ham sausage; its texture and taste characteristics include: moderate hardness and softness, with a hardness similar to that of ham sausage, and the contents (dried fruits, chopped nuts, etc.) will not pierce the casing during the production process, showing good processing performance and good formability. It is stable and does not precipitate water after processing and during the shelf life, and the contents do not show Oil; the contents and casing can be well integrated together, protecting the contents during the shelf life and forming a good taste without a sense of foreign matter; the taste is dense and full, smooth and delicate, the texture is soft and chewy but not sticky or powdery, it is sweet and sour, rich in layers, smooth, with excellent taste, good cheese flavor, good flavor release, rich taste and flavor layers, and a certain chewy feeling, with excellent overall sensory performance; the refrigerated shelf life at 4±2℃ is more than 12 months, and the high temperature shelf life at 37±2℃ is more than 12 weeks.

[0006] [Technical solution]

[0007] In one aspect, a cheese sausage is provided, wherein the cheese sausage has a protein content of 8.1-9%, a fat content of 15-24%, a water content of 40-55%, and a pH value of 4.5-4.9, and the cheese sausage is made of raw materials comprising the following weight percentages:

[0008] Cheese 30-60%, milk fat 0-15%, sweet ingredients 0.1-11%; milk protein 1.5-6%, flavor ingredients 3-12%, stabilizer 2-4.7%, nutritional fortification ingredients 0-6%, preservative ingredients 0.161-0.331%, acidity regulating ingredients 0.2-1.5%, emulsifying salt 0.44-0.7%, bovine small intestine collagen casing 0.5-1.5% and water as the balance; of which:

[0009] The preservative ingredients include: a combination of at least one of sorbic acid and its potassium salt or nisin, natamycin, and an edible flavor (fermented glucose product) rich in short-chain fatty acids (SCFA) and their derived sodium / potassium salts and antibacterial polypeptides;

[0010] The stabilizer comprises: a combination of psyllium husk powder, locust bean gum and modified starch, or a combination of gelatin, agar, xanthan gum and modified starch;

[0011] The flavor components include: dried fruits with a particle size of 3 to 7 mm, crushed nuts with a particle size of 1 to 7 mm, and edible flavors;

[0012] The emulsifying salt includes: a combination of sodium hexametaphosphate and trisodium / potassium phosphate, or a combination of sodium hexametaphosphate and disodium / potassium hydrogen phosphate.

[0013] The packaging form of the cheese sausage is similar to that of conventional ham sausage; its texture and taste characteristics include: having a hardness similar to that of ham sausage, being stable and not dehydrated during the shelf life; having a dense, soft and glutinous taste, being sweet and sour, being rich in layers, being smooth, and having a certain chewing feeling. The cheese sausage avoids the strong flavor of traditional cheese, while also having the nutrition and rich flavor of cheese.

[0014] It should be noted that the composition and dosage of the emulsifying salt in the cheese sausage of the present invention are different from those of conventional processed cheese (emulsifying salts corresponding to spreadable texture / block texture, such as sodium hexametaphosphate + trisodium phosphate or sodium citrate + sodium hexametaphosphate + dipotassium hydrogen phosphate, usually added in an amount of 0.5-1.5%). Specifically: from the composition point of view, based on the research system of the present invention, the use of inappropriate emulsifying salts (such as monomeric sodium citrate, etc.) will have an adverse effect on the sensory qualities of the cheese sausage product, such as viscosity, mouthfeel, texture and taste, so that the texture and mouthfeel of the cheese sausage product cannot meet the requirements. Preferably, the composition of the emulsifying salt is: a combination of sodium hexametaphosphate and disodium / potassium hydrogen phosphate. In terms of dosage, the dosage of emulsifying salt for conventional processed cheese can reach 1-1.5%. However, in the system of the present invention, when the dosage of emulsifying salt is ≥1%, over-emulsification is prone to occur, the texture of the cheese sausage product is too hard, the surface of the contents is oily, the taste is salty and the taste is average, which has an adverse effect on the sensory qualities of the cheese sausage product such as viscosity, taste, texture and taste, and the overall sensory quality is not good. Preferably, the dosage of the emulsifying salt in the present invention is 0.5-0.7%. If the dosage of emulsifying salt is less than 0.5%, it will lead to insufficient emulsification, the texture of the cheese sausage will be soft and sticky, the taste will be powdery, and it will be easy to precipitate water. At the same time, it is also easy for the contents (dried fruit, chopped nuts, etc.) to pierce the casing during the production process. During the production process of the cheese sausage of the present invention, the processed cheese needs to be stuffed into the casing, so there are special requirements for the texture of the processed cheese, including that the contents cannot pierce the casing during the processing, and no obvious water separation occurs after the processing. At the same time, it is required that the contents and the casing can be well fused together and there is no foreign body feeling when eating (when the casing is not fused, it feels like the skin is skin and the filling is filling, and they are not a whole).

[0015] The present invention has found that when the amount of milk protein is 1.5-4.4%, the hardness and good formability of the cheese sausage can be improved to a certain extent, and the cheese sausage can be given a full mouthfeel, which significantly improves the texture and taste of the cheese sausage.

[0016] The present invention also found that, compared with other casings, the edible casing of bovine small intestine collagen casing used in the present invention can well wrap cheese and other contents and blend well with them, thereby protecting the contents during the shelf life and forming a good taste.

[0017] In order to meet the shelf life requirements of cheese sausage, achieve a sweet and sour balance, and form a smooth and delicate taste, the pH value of the cheese sausage product of the present invention is set to 4.5-4.9, which is an acidic product. When the pH of the cheese sausage is lower than 4.5, the texture of the cheese sausage is too hard, the taste is poor, and the taste is not good; when the pH of the cheese sausage is higher than 4.9, the cheese sausage is soft and sticky, and the taste is a bit sticky.

[0018] The antiseptic component of the present invention is selected from one or more of the antiseptic components allowed by the current national food safety standard food additive use standard, such as sorbic acid and its potassium salt, nisin, edible flavors (fermented glucose products) rich in short-chain fatty acids (SCFA) and their derived sodium / potassium salts and antibacterial polypeptides, and is used in conjunction with natamycin as a casing surface preservative. Such a combination can more comprehensively inhibit the proliferation of molds, yeasts and spores, and can be more adaptable to different production environments. It should be noted that the main active ingredients in the edible flavors (fermented glucose products) rich in short-chain fatty acids (SCFA) and their derived sodium / potassium salts and antibacterial polypeptides are propionic acid and its derivatives and a certain amount of polypeptide substances (antibacterial polypeptides) with antibacterial effects. The antiseptic component can inhibit the proliferation of common corrupt gram-negative (G-) bacteria, molds and some corrupt gram-positive (G+) bacteria in most foods under acidic conditions, and inhibit the germination of spores to a certain extent. Edible flavors (fermented glucose products) rich in short-chain fatty acids (SCFA) and their derived sodium / potassium salts and antibacterial peptides have been widely used in cheese products abroad. According to the current regulatory status, this type of raw material can be classified as edible flavors, so its usage limit can refer to flavors instead of the statutory limit of preservatives.

[0019] In some embodiments, a cheese sausage is made from raw materials comprising the following weight percentages: 51-55% cheese, 0-3% milk fat, 5-11% sweet ingredients; 4-4.5% milk protein, 6-13% flavor ingredients, 2.4-4.5% stabilizer, 2.4-3.6% nutritional fortification ingredients, 0.4-0.35 preservative ingredients, 0.5-0.7% acidity regulating ingredients, 0.44-0.7% emulsifying salts, 1% sausage casing and the remainder water.

[0020] In some embodiments, the flavor ingredients further include: jam, juice and concentrates thereof.

[0021] In some embodiments, the composition of the flavor ingredients, in terms of weight percentage of the cheese sausage, is: 4-7% dried fruits with a particle size of 3-7 mm, 2-5% chopped nuts with a particle size of 1-7 mm, and 0.1-0.25% edible flavors.

[0022] In some embodiments, the cheese contains 15-38% fat, 7.5-30% protein and 37-52% water. The cheese refers to a cheese product that meets the definition of cheese in the current national food safety standard. The cheese includes unsalted / low-salted cheese and cream cheese with a maturity period of no more than 4 months. The amount of the cheese is preferably 40-60wt%, and more preferably 50-55%.

[0023] In some embodiments, the milk fat comprises at least one of anhydrous butter, butter and cream. The milk fat is used in an appropriate amount according to the taste, flavor and energy requirements of the cheese sausage. The amount of milk fat used is preferably 2% to 13%.

[0024] In some embodiments, the acidity regulating component includes at least one of citric acid, DL-malic acid or lemon juice. Preferably, the acidity regulating component is lemon juice. The amount of the acidity regulator is 0.4% to 0.6%.

[0025] In some embodiments, the sweet ingredients include at least one of the sweet ingredients allowed by the current national food safety standards for food additives or specified for new resource foods, such as white sugar, crystalline fructose, erythritol, steviol glycosides or mogrosides.

[0026] In some embodiments, the water is reverse osmosis water (RO water). The amount of water used directly determines the viscosity and taste of the cheese sausage. The amount of water used in the present invention is 15% to 30%, preferably 15% to 20%. Too much water will make the cheese sausage soft and sticky, and it is also not conducive to ensuring the microbial safety during the shelf life. Too little water will make the cheese sausage have a powdery taste and not smooth enough.

[0027] In some embodiments, the milk protein includes at least one of milk protein powder, whole milk powder, skim milk powder, whey protein powder, desalted whey powder, casein, or sodium caseinate.

[0028] In some embodiments, the nutritional fortification ingredients include at least one of the functional raw materials and auxiliary materials such as vitamins, minerals, dietary fiber or prebiotics that comply with the current national food safety standards for the use of food nutritional fortifiers.

[0029] On the other hand, a method for making the aforementioned cheese sausage is provided, comprising the following steps:

[0030] ① Melt and mix all raw materials except natamycin, bovine small intestine collagen casing and part of water;

[0031] ② Transfer the material obtained in step ① to the hopper of the sausage stuffer while it is still hot, and quickly fill the hot material into the beef small intestine collagen casing to complete the twisting to obtain a cheese sausage semi-finished product;

[0032] ③Hang the semi-finished cheese sausage for steam heat treatment, exhaust, drying and cooling;

[0033] ④ Cut off the casing of the dried cheese intestine at the twisted part, spray the surface of the cheese intestine with natamycin solution, mix well and drain;

[0034] ⑤Nitrogen-filled single-grain cheese sausage.

[0035] In some embodiments, the process conditions in each step of the present invention can refer to the prior art.

[0036] The melt mixing of the raw materials described in step ① refers to first melt mixing the cheese, milk fat, sweetening ingredients, milk protein, stabilizer, nutritional fortification ingredients, preservative ingredients, acidity regulating ingredients and emulsifying salt, the shear speed is preferably 1000-1500rpm, the vacuum degree is preferably -150mbar, the melting temperature is preferably 85-95°C, the melt shear time is preferably 3-10 minutes, and the flavor ingredients are added 2 minutes before the completion of the melt mixing step, and the mixing is continued to be uniform.

[0037] The enema temperature in step ② is preferably 75-90°C.

[0038] The steam heat treatment conditions in step ③ are preferably 60-80°C and 90%-100% relative humidity for 10-30 minutes; the exhaust time is preferably 5-10 minutes; and the drying conditions are preferably 45-70°C for 10-30 minutes.

[0039] [Beneficial Effects]

[0040] (1) Different from conventional cheese sausage products with high salt content, special flavors such as smoked flavor or fermented bean curd flavor, and strong flavor, it is difficult for ordinary consumers who have not yet established cheese consumption habits to accept. The cheese sausage of the present invention not only has a rare sweet and sour taste on the market that is more acceptable to ordinary consumers, but also contains hard dried fruits and chopped nuts as contents, has rich taste levels, and is a nutritious cheese sausage product with a high cheese content, showing good market potential. The packaging form of the cheese sausage of the present invention is similar to that of the conventional ham sausage; its texture and taste characteristics include: the texture is moderately soft and hard, with a hardness similar to that of the ham sausage, and in the production process, the situation that the contents (dried fruits, chopped nuts, etc.) will not pierce the casing will appear, showing good processing performance, good formability, stable and no water separation after processing and during the shelf life, and no oil on the surface of the contents; the contents and the casing can be well integrated together, and the contents are well protected during the shelf life, and a good taste is formed, and there is no foreign body feeling; the taste is dense and full, smooth and delicate, the texture is soft and chewy but not sticky or mushy, and not powdery, it is sweet and sour, rich in layers, smooth, excellent in taste, good in cheese flavor, good in flavor release, rich in taste and flavor layers, and has a certain chewing feeling, and excellent overall sensory performance; the refrigerated shelf life at 4±2°C is more than 12 months, and the high temperature shelf life at 37±2°C is more than 12 weeks.

[0041] (2) The present invention provides a ready-to-eat cheese sausage and a method for making the same for adult consumers, which is easy to eat, has a balanced sweet-sour taste, is low in energy, and is rich in fruit. The cheese sausage of the present invention avoids the strong flavor of traditional cheese, while also having the nutrition and rich flavor of cheese.

[0042] (3) The composition and dosage of the emulsifying salt in the cheese sausage of the present invention are different from those of conventional processed cheese (emulsifying salts corresponding to spreadable texture / block texture, such as sodium hexametaphosphate + trisodium phosphate or sodium citrate + sodium hexametaphosphate + dipotassium hydrogen phosphate, are usually added in an amount of 0.5-1.5%). Specifically: from the composition point of view, based on the research system of the present invention, the use of inappropriate emulsifying salts (such as monomeric sodium citrate, etc.) will have an adverse effect on the sensory qualities of the cheese sausage product, such as viscosity, mouthfeel, texture and taste, so that the texture and mouthfeel of the cheese sausage product cannot meet the requirements. Preferably, the composition of the emulsifying salt is: a combination of sodium hexametaphosphate and disodium / potassium hydrogen phosphate. In terms of dosage, the dosage of emulsifying salt for conventional processed cheese can reach 1-1.5%. However, in the system of the present invention, when the dosage of emulsifying salt is ≥1%, over-emulsification is prone to occur, the texture of the cheese sausage product is too hard, the surface of the contents is oily, the taste is salty and the taste is average, which has an adverse effect on the sensory qualities of the cheese sausage product such as viscosity, taste, texture and taste, and the overall sensory quality is not good. Preferably, the composition of the emulsifying salt in the present invention is 0.5-0.7%. If the dosage of emulsifying salt is less than 0.5%, it will lead to insufficient emulsification, the texture of the cheese sausage will be soft and sticky, the taste will be powdery, and it will be easy to precipitate water. At the same time, it is also easy for the contents (dried fruit, chopped nuts, etc.) to pierce the casing during the production process. During the production process of the cheese sausage of the present invention, the processed cheese needs to be stuffed into the casing, so there are special requirements for the texture of the processed cheese, including that the contents cannot pierce the casing during the processing, and no obvious water separation occurs after processing. At the same time, it is required that the contents and the casing can be well integrated together and there is no foreign body sensation when eating.

[0043] (4) The present invention also found that when the amount of milk protein is 1.5-4.4%, the hardness and good formability of the cheese sausage can be improved to a certain extent, and the cheese sausage can be given a full taste, which significantly improves the texture and taste of the cheese sausage.

[0044] (5) The present invention also found that compared with other casings, the edible casing of bovine small intestine collagen casing used in the present invention can well wrap the cheese and other contents and blend well with them, thus protecting the contents during the shelf life and forming a good taste.

[0045] (6) In order to meet the shelf life requirements of cheese sausage, achieve a sweet-sour balance, and form a smooth and delicate taste, the pH value of the cheese sausage product of the present invention is set to 4.5-4.9, which is an acidic product. When the pH of the cheese sausage is lower than 4.5, the texture of the cheese sausage is too hard, the taste is poor, and the taste is not good; when the pH of the cheese sausage is higher than 4.9, the cheese sausage is soft and sticky, and the taste is a bit sticky.

[0046] (7) The present invention finds that the inhibitory effect of the preservative ingredient combination of edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial polypeptides) + natamycin + sorbic acid / potassium sorbate / nisin on mold, yeast and coliform bacteria is significantly better than that of the preservative ingredient combination of natamycin + sorbic acid / potassium sorbate / nisin. The present invention uses the preservative ingredient combination of edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial polypeptides) + natamycin + sorbic acid / potassium sorbate / nisin, which allows more freedom in the implementation of the formula process without sacrificing the safety of the cheese sausage product and extending the shelf life. DETAILED DESCRIPTION

[0047] Unless otherwise specified, the raw materials and auxiliary materials in the examples and comparative examples are all conventional commercially available food grade products.

[0048] Flavor A: Fruit or nut flavor.

[0049] Edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial peptides): Edible flavors and fragrances (fermented flavors) MicroGARD 740PAREVE-50LBS.

[0050] Example 1

[0051] 1. A cheese sausage, made from the components shown in Table 1.

[0052] Table 1

[0053]

[0054] 2. The preparation process of the aforementioned cheese sausage comprises the following steps:

[0055] ① Add part of the formula water and the formula ingredients other than flavor ingredients, natamycin, casing and water into the melting pot, stir at room temperature for 3 minutes, adjust the shear speed to 1500rpm, the vacuum degree to -150mbar, then introduce water vapor (part of the formula water of the present invention is added in the form of water vapor), raise the temperature to 95°C, shear at 1500rpm for 3 minutes at 95°C, add the flavor ingredients, adjust the shear speed to 1200rpm, and continue shearing at 95°C for 2 minutes;

[0056] ② Transfer the processed material in step ① to the hopper of the sausage stuffer while hot, stuff the material into the casing at 80°C, complete the twisting while hot, and obtain the semi-finished cheese sausage, which is then put into the cold storage to quickly cool down to room temperature;

[0057] ③ Hang the semi-finished cheese sausage and push it into the smoker. Heat treat it in 70℃ steam for 15 minutes, exhaust it for 5 minutes, dry it in 60℃ hot air for 20 minutes, and then transfer it to a cold storage (2~6℃) to cool it for 1 hour.

[0058] ④ Cut off the casing of the dried cheese intestine at the twisted part, spray the natamycin solution on the surface of the cheese intestine, mix well and drain; wherein the preparation method of the natamycin solution is: using 75% edible alcohol solution by volume as a solvent, dissolving 1g of 50% natamycin powder in 100mL of the solvent to obtain the natamycin solution;

[0059] ⑤Pack the single-grain cheese sausage with nitrogen filling, pass the gold inspection, and store it in a cold storage.

[0060] Analysis of the prepared cheese sausage product showed that the protein content was 7.0%, the fat content was 21.0%, the moisture content was 43%, and the pH value was 4.70.

[0061] The results showed that the cheese sausage product of Example 1 had a soft and glutinous texture, and was sweet and sour, but had a general cheese flavor and basically no chewy texture.

[0062] Comparative Example 1 (Omitting Flavor B)

[0063] A cheese sausage, the formula of which is the same as that of Example 1, except that the edible flavor B (rich in short-chain fatty acids and their derivatives, and antibacterial polypeptides) in the combination of preservative ingredients is removed and supplemented with water, and the addition amounts of other raw materials and auxiliary materials in the formula remain unchanged. The preparation process of the cheese sausage is the same as that of Example 1.

[0064] The results showed that, based on Example 1, after omitting edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial peptides), the microbial indicators of the cheese sausage products were significantly affected during the shelf life test, and the shelf life of the cheese sausage products was significantly shortened (see Tables 5 to 7), but the texture and flavor of the cheese sausage products were not significantly affected.

[0065] Comparative Example 2 (Too much emulsified salt)

[0066] A cheese sausage, the formula of which is the same as that of Example 1, except that the total amount of emulsifying salt is increased to 1.0wt% and 1.5wt% respectively, the ratio of sodium citrate, sodium hexametaphosphate and dipotassium hydrogen phosphate remains unchanged, the amount of water is reduced accordingly, and the amount of other raw materials and auxiliary materials in the formula remains unchanged. The preparation process of the cheese sausage is the same as that of Example 1.

[0067] The results showed that when the total amount of emulsifying salt was increased to 1.0wt% and 1.5wt% respectively based on Example 1, the cheese sausage product was too hard in texture, the surface of the contents was oily, the taste was salty and the taste was average, and the overall sensory experience was poor.

[0068] Comparative Example 3 (Selection of casing)

[0069] A cheese sausage, the formula of which is the same as that of Example 1, except that the bovine small intestine collagen casing is replaced with a porcine small intestine collagen casing. The preparation process of the cheese sausage is the same as that of Example 1.

[0070] The results showed that, based on Example 1, the cheese sausage product made with pig small intestine collagen casing had poor fusion between the casing and the contents, the casing had an obvious foreign body sensation in the mouth, and the overall sensory experience was poor.

[0071] Control Example 4 (Milk Protein Omitted)

[0072] A cheese sausage, the formula of which is the same as that of Example 1, except that milk protein is omitted and water is used to make up the difference, and the addition amounts of other raw materials and auxiliary materials in the formula remain unchanged. The preparation process of the cheese sausage is the same as that of Example 1.

[0073] The results showed that, based on Example 1, the cheese sausage product obtained after omitting the milk protein had a soft texture and low viscosity, could not be well integrated with the casing, and had poor overall sensory perception. At the same time, due to the decrease in viscosity, the hard almond pieces in the cheese sausage pierced the casing during the kinking stage, resulting in a large amount of material loss. In addition, the cheese sausage product showed obvious water separation (water migration outside the casing) during the shelf life test.

[0074] Control Example 5 (Increasing Milk Protein)

[0075] A cheese sausage, the formula of which is the same as that of Example 1, except that the amount of skim milk powder added is increased to increase the protein content of the cheese sausage to 8%, the amount of other raw materials and auxiliary materials added in the formula remains unchanged, and water is used to make up to 100%. The preparation process of the cheese sausage is the same as that of Example 1.

[0076] The results showed that, based on Example 1, the texture hardness and viscosity of the cheese sausage product obtained by adding milk protein were improved, and the situation of the contents piercing the casing was further improved, but the taste was not smooth enough, slightly powdery, and not chewy.

[0077] Based on the microbial changes and water separation during the sensory, texture and shelf life tests of the cheese sausage products in Example 1 and Control Examples 1 to 5, the formula was adjusted to focus on introducing milk protein powder with a higher protein content, reducing the addition of powder, introducing cheddar cheese with a higher protein content to improve the cheese flavor, and changing the stabilizer composition and emulsifying salt composition to adapt to the new formula, see Example 2 for details.

[0078] Example 2

[0079] A cheese sausage is prepared from the components shown in Table 2. The preparation process of the cheese sausage is the same as that of Example 1.

[0080] Table 2

[0081]

[0082]

[0083] Analysis of the prepared cheese sausage product showed that the protein content was 8.1%, the fat content was 19.9%, the moisture content was 46%, and the pH value was 4.71.

[0084] The results show that the cheese sausage product of Example 2 has a dense and chewy texture, a sweet and sour taste, and rich taste and flavor. It is closer to the taste of the ham sausage commonly seen by consumers, but the taste is average.

[0085] Comparative Example 6 (Omitting Flavor B)

[0086] A cheese sausage, the formula of which is the same as that of Example 2, except that the edible flavor B (rich in short-chain fatty acids and their derivatives, and antibacterial polypeptides) in the combination of preservative ingredients is removed and supplemented with water, and the addition amounts of other raw materials and auxiliary materials in the formula remain unchanged. The preparation process of the cheese sausage is the same as that of Example 1.

[0087] The results showed that, based on Example 2, after omitting edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial peptides), the microbial indicators of the cheese sausage products were significantly affected during the shelf life test, and the shelf life of the cheese sausage products was significantly shortened (see Tables 5-7), but the texture and flavor of the cheese sausage products were not significantly affected.

[0088] Furthermore, in order to be closer to the mouthfeel and dense and soft texture of common fruit-flavored cream cheese, according to the changes in microbial indicators in the sensory, mouthfeel, flavor and shelf life tests of the cheese sausage products of Example 2 and Reference Example 6, the formula was adjusted, cream cheese was used as a single cheese source, and its addition ratio was further increased, so as to retain the cheese flavor and milk flavor while improving the mouthfeel. At the same time, a higher amount of milk protein was added to further increase the protein content to maintain the necessary hardness and viscosity of the finished product, and the composition of the stabilizer and the composition of the emulsifying salt were adjusted to further adapt the new formula. At the same time, the addition amount of crystalline fructose was reduced, erythritol was introduced, and the energy of the finished product was further reduced. See Example 3 for details.

[0089] Example 3

[0090] A cheese sausage is prepared from the components shown in Table 3. The preparation process of the cheese sausage is the same as that of Example 1.

[0091] Table 3

[0092]

[0093] Analysis of the prepared cheese sausage product showed that the protein content was 9.0%, the fat content was 18.9%, the moisture content was 46%, and the pH value was 4.74.

[0094] The results show that the cheese sausage product of Example 3 has a soft and glutinous taste, an excellent chewy taste, good flavor release, and rich taste and flavor layers.

[0095] Comparative Example 7 (Omitting Flavor B)

[0096] A cheese sausage, the formula of which is the same as that of Example 3, except that the edible flavor B (rich in short-chain fatty acids and their derivatives, and antibacterial polypeptides) in the combination of preservative ingredients is removed and supplemented with water, and the addition amounts of other raw materials and auxiliary materials in the formula remain unchanged. The preparation process of the cheese sausage is the same as that of Example 1.

[0097] The results showed that, based on Example 3, after omitting edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial peptides), the microbial indicators of the cheese sausage products were significantly affected during the shelf life test, and the shelf life of the cheese sausage products was significantly shortened (see Tables 5 to 7), but the texture and flavor of the cheese sausage products were not significantly affected.

[0098] 1. Sensory test

[0099] A commercially available imported brand of almond papaya flavored processed cheese (ingredients: cream cheese, dried apricots, dried papaya, almonds, sorbic acid. Plastic-sealed bags, not cheese sausage packaging) was selected as a control sample for the sensory test, and the sensory effects were compared using Examples 1, 2, and 3 of the present invention as examples. The sensory evaluation was completed by 20 senior evaluators. The scoring range for each sensory index is between 1 and 10 points. The better the evaluation, the higher the score, and the average score is taken for index comparison. The relevant results are shown in Table 4:

[0100] Table 4

[0101]

[0102] As can be seen from Table 4, the overall favorable reviews of Example 2 and Example 3 are better than those of the control sample, among which the smoothness, flavor and texture of Example 2 and Example 3 are better than those of the control sample, among which the taste of Example 3 is significantly better than that of the control sample, the taste of Example 2 is close to that of the control sample, and Example 2 and Example 3 are better in terms of sweetness and sourness and flavor. Overall, compared with the control sample, Example 2 and Example 3 retain the good texture and taste characteristics of the control sample, and at the same time have outstanding advantages in terms of flavor. Example 3 is better than the control sample and Examples 1 to 2 in terms of texture, flavor, taste, sweetness and sourness, and overall evaluation. It is worth noting that in the production process, Example 2 and Example 3 almost do not have the common situation of easily puncturing the casing due to the inclusion of harder contents, showing good processing performance. Different from conventional cheese sausage products with high salt content, they have special flavors such as smoked flavor or fermented bean curd flavor, and the flavor is relatively strong, which is difficult to be accepted by general consumers who have not yet established cheese consumption habits. Example 2 and Example 3 not only have a sweet and sour taste that is rare on the market and is more acceptable to ordinary consumers, but also contain harder dried papaya and chopped nuts as contents, have rich taste levels, and are nutritious cheese sausage products with a high cheese content, showing good market potential.

[0103] 2. Shelf life test

[0104] Since the process of producing cheese sausage is relatively complicated, the viscosity of the material is relatively high, and it is not guaranteed that the material is always transported in a closed pipeline, how to evaluate the microbial risk of the finished product during its shelf life is worthy of special attention. For this purpose, a shelf life test plan is designed as shown in Table 5:

[0105] Table 5

[0106]

[0107] The microbiological test data during the relevant shelf life test are summarized in Tables 6 and 7.

[0108] Table 6

[0109]

[0110]

[0111] Table 7

[0112]

[0113]

[0114]

[0115] According to Tables 6 and 7, it can be seen that the refrigerated shelf life of Example 1 and Control Example 1 at 4±2°C can reach 12 months and 11 months respectively; and the high temperature shelf life at 37±2°C can reach 12 weeks and 11 weeks respectively. The refrigerated shelf life of Example 2 and Control Example 6 at 4±2°C can reach 12 months and 11 months respectively; and the high temperature shelf life at 37±2°C can reach 12 weeks and 10 weeks respectively. The refrigerated shelf life of Example 3 and Control Example 7 at 4±2°C can reach 12 months and 10 months respectively; and the high temperature shelf life at 37±2°C can reach 12 weeks and 10 weeks respectively. By comparison, it can be seen that based on the formula of the present invention, the omission of edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial polypeptides) has an adverse effect on the antibacterial effect, thereby shortening the shelf life of the cheese sausage. The present invention finds that the inhibitory effect of the preservative ingredient combination of edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial polypeptides) + natamycin + sorbic acid / potassium sorbate / nisin on mold, yeast and coliform bacteria is significantly better than that of the preservative ingredient combination of natamycin + sorbic acid / potassium sorbate / nisin. The present invention uses the preservative ingredient combination of edible flavor B (rich in short-chain fatty acids and their derivatives, antibacterial polypeptides) + natamycin + sorbic acid / potassium sorbate / nisin, which allows the implementation of the formula process to have more freedom, and will not sacrifice the safety of cheese sausage products, thereby extending the shelf life.

[0116] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A cheese sausage, characterized in that: The cheese sausage has a protein content of 8.1-9%, a fat content of 15-24%, a water content of 40-55%, and a pH value of 4.5-4.

9. The cheese sausage is made of the following raw materials in percentage by weight: Cheese 30-60%, milk fat 0-15%, sweet ingredients 0.1-11%; milk protein 1.5-6%, flavor ingredients 3-12%, stabilizer 2-4.7%, nutritional fortification ingredients 0-6%, preservative ingredients 0.161-0.331%, acidity regulating ingredients 0.2-1.5%, emulsifying salt 0.44-0.7%, bovine small intestine collagen casing 0.5-1.5% and water as the balance; of which: The antiseptic ingredients include: a combination of at least one of sorbic acid and its potassium salt or nisin, natamycin, and an edible flavor rich in short-chain fatty acids and their derived sodium / potassium salts and antibacterial polypeptides; The stabilizer comprises: a combination of psyllium husk powder, locust bean gum and modified starch, or a combination of gelatin, agar, xanthan gum and modified starch, or at least one of other thickeners permitted for use in GB2760; The flavor components include: dried fruits with a particle size of 3 to 7 mm, crushed nuts with a particle size of 1 to 7 mm, and edible flavors; The emulsifying salt includes: a combination of sodium hexametaphosphate and trisodium / potassium phosphate, or a combination of sodium hexametaphosphate and disodium / potassium hydrogen phosphate; The bovine small intestine collagen casing is configured to contain other raw materials in addition to the natamycin.

2. The cheese sausage according to claim 1, characterized in that: The flavor ingredients also include: jam, juice and concentrates thereof.

3. The cheese sausage according to claim 1, characterized in that: The flavor components are composed of 2-7% dried fruits with a particle size of 3-7mm, 1-5% crushed nuts with a particle size of 1-7mm, and 0.05-1.0% edible flavors, in terms of weight percentage of the cheese sausage.

4. The cheese sausage according to claim 1, characterized in that: The cheese contains 15-38% fat, 7.5-30% protein and 37-52% water.

5. The cheese sausage according to claim 1, characterized in that: The milk fat includes at least one of anhydrous butter, butter and cream.

6. The cheese sausage according to claim 1, characterized in that: The acidity regulating component includes at least one of citric acid, DL-malic acid, lemon juice or other acidity regulating components permitted for use in GB2760.

7. The cheese sausage according to claim 1, characterized in that: The sweetening ingredients include at least one of white sugar, crystalline fructose, erythritol, steviol glycoside, mogroside or other sweeteners permitted for use in GB2760.

8. The cheese sausage according to claim 1, characterized in that The milk protein includes at least one of milk protein powder, whole milk powder, skim milk powder, whey protein powder, desalted whey powder, casein or sodium caseinate.

9. The cheese sausage according to claim 1, characterized in that: The nutritional fortification ingredients include at least one of vitamins, minerals, dietary fibers or prebiotics permitted for use in GB14880.

10. The method for producing a cheese sausage according to any one of claims 1 to 9, characterized in that: The steps include: ① Melt and mix all raw materials except natamycin, bovine small intestine collagen casing and part of water; ② Transfer the material obtained in step ① to the hopper of the sausage stuffer while it is still hot, quickly fill it with the beef small intestine collagen casing, complete the twisting, obtain the cheese sausage semi-finished product, and quickly cool it to room temperature; ③Hang the semi-finished cheese sausage for steam heat treatment, exhaust, drying and cooling; ④ Cut off the casing of the dried cheese intestine at the twisted part, spray the surface of the cheese intestine with natamycin solution, mix well and drain; ⑤Nitrogen-filled packaged cheese sausage.

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