Fluffy core-injected cheese and preparation method thereof

Abstract

The invention discloses fluffy core-injected cheese and a preparation method thereof, and the fluffy cheese comprises the following raw materials: 51-60% of cream cheese, 6-7% of skimmed milk powder, 6-8% of polydextrose, 3-4% of malt syrup, 3-5% of calcium caseinate, 2-4% of sodium caseinate, 0.5-0.8% of sodium citrate, 0.5-0.8% of colloid, and the balance of raw milk. Through the optimization of the raw materials of the fluffy cheese, fine and smooth taste and soft milk fragrance are effectively achieved, it is guaranteed that the fluffy structure after inflation is maintained for a longer time, and the problem of collapse in the storage and transportation process is avoided; meanwhile, the core-injected candy prepared by the method is stable in texture within the shelf life, free of collapse deformation, water separation, migration and the like, capable of being stored for 6 months at normal temperature and stable in quality.

Description

Technical Field

[0001] The invention relates to the field of cheese, and in particular to a fluffy center-filled cheese and a preparation method thereof. Background Art

[0002] Currently, the cheese products on the market are limited in variety, mainly concentrated in cheese sticks, cups and blocks, and more cheese products need to be developed.

[0003] Among them, fluffy cheese that is soft and fluffy in the mouth or filled candies with such fluffy cheese as the outer layer for a dual taste experience are a type of highly competitive cheese products. However, when conventional cheese is used to prepare fluffy cheese, conventional means are usually to add colloids and aeration to maintain the fluffy structure of the cheese product. It has been verified that the fluffy structure of the cheese prepared by conventional phosphate emulsification methods is maintained for a short time, has a low expansion rate, and is easy to collapse during drying and storage and transportation.

[0004] Meanwhile, for the filling candies using the fluffy cheese as the outer layer, since the inner layer is usually prepared with jam and the outer layer is cheese, it is difficult to achieve tight wrapping and adhesion between the outer layer and the inner layer without leakage, delamination, etc. during the preparation process. In addition, water migration often occurs between the inner and outer layers, which leads to the destruction and collapse of the texture of the outer layer. Therefore, it is difficult for the filling candies prepared by conventional methods to maintain a light and fluffy texture and taste and prevent the product from collapsing and deforming during the shelf life. Summary of the invention

[0005] Therefore, the technical problem to be solved by the present invention is that the fluffy structure of cheese prepared by conventional means is maintained for a short time and is easily collapsed during storage and transportation; thus, a fluffy filled cheese and a preparation method thereof are provided to solve the above problems.

[0006] To this end, the present invention provides the following technical solutions:

[0007] A fluffy cheese comprises the following raw materials: 51-60% cream cheese, 6-7% skim milk powder, 6-8% polydextrose, 3-4% maltose syrup, 3-5% calcium caseinate, 2-4% sodium caseinate, 0.5-0.8% sodium citrate, 0.5-0.8% colloid, and the balance is raw milk.

[0008] The raw materials also include auxiliary agents; preferably, the auxiliary agents include flavors, pigments and / or preservatives; more preferably, the preservatives are potassium sorbate and / or nisin;

[0009] And / or, the colloid is gelatin.

[0010] Mixing: Mix cream cheese, skim milk powder, polydextrose, maltose syrup and raw milk to obtain a mixed liquid;

[0011] Melting: Shear and melt the mixed liquid and other raw materials;

[0012] Sterilization: The melted liquid is sterilized to obtain the semi-finished product;

[0013] Emulsification and aeration: nitrogen is evenly injected into the semi-finished product to make the density of the semi-finished product reach 0.8-1.0g / cm 3 Then, an expansion liquid is obtained;

[0014] Finished product: Fill the expanded liquid at 68-73°C and quickly cool it to 25-30°C, and finally dry it for 3-5 minutes at a vacuum pressure of 0.1-0.2 bar and a temperature of 25-30°C.

[0015] In the mixing step, the mixing and stirring process is: mixing evenly at a knife speed of 3000-4000 rpm, and then mixing and stirring for 2-4 minutes at a stirring speed of 200-300 rpm;

[0016] And / or, in the melting step, the shear melting process is: shearing for 180-300s at a shearing speed of 1800-2000rpm, heating to 80-85°C, and continuing shearing for 100-200s;

[0017] And / or, the sterilization is UHT sterilization, preferably, the sterilization parameters are 135-140°C, 3-5s;

[0018] And / or, in the emulsification and aeration step, the temporary storage temperature of the expanded liquid is 70-75° C., and the emulsification time is 5-10 min.

[0019] A filling candy comprises an inner layer of gelatinous jam and an outer layer of fluffy cheese; the fluffy cheese is the above-mentioned fluffy cheese.

[0020] The raw materials of the gelatinous jam include: 51-55% of cream cheese, 30-40% of jam, 0.4-0.6% of sodium citrate, 0.16-0.25% of guar gum, 0.13-0.2% of arachidonic acid gum, 0.34-0.42% of carrageenan type I, 0.10-0.15% of xanthan gum, and the balance is raw milk.

[0021] The raw materials of the gelatinous jam also include: auxiliary agents; preferably, the auxiliary agents include flavors, pigments and / or preservatives; more preferably, the preservatives are potassium sorbate and / or nisin.

[0022] And / or, the thickness of the outer layer is 1-3 cm, and the volume of the inner layer is 1.0-1.3 cm2 .

[0023] And / or, the weight of the inner layer accounts for 40-50% of the total weight of the product.

[0024] A method for preparing a filling candy, comprising:

[0025] Preparation of liquid A: cream cheese, skim milk powder, polydextrose, maltose syrup and raw milk are mixed and stirred to obtain a mixed liquid; the mixed liquid and other raw materials are sheared and melted to obtain liquid A;

[0026] Preparation of liquid B: mixing raw materials of gel-like jam, cream cheese and raw milk to obtain a mixed liquid, and then adding the remaining raw materials of the gel-like jam to the mixed liquid, stirring and mixing to obtain liquid B;

[0027] Sterilization: Liquid A and liquid B are sterilized to obtain semi-finished product A and semi-finished product B respectively;

[0028] Emulsification and aeration: air is evenly injected into the semi-finished product A, so that the density of the semi-finished product reaches 0.8-1.0g / cm 3 Then, an expansion liquid is obtained;

[0029] Finished product: Fill the expanded liquid A at 68-73℃ and the semi-finished product B at 75-80℃, and quickly cool them to 25-30℃. Finally, dry them for 3-5 minutes under vacuum pressure of 0.1-0.2bar and temperature of 25-30℃.

[0030] In liquid B, the mixed liquid is obtained under the following conditions: shearing for 160-180s at 1500-1800rpm and heating to 45-50°C; and / or, the stirring and mixing conditions in liquid B are: stirring for 160-180s at 1800-2000rpm, heating to 85-90°C and continuing stirring for 200-250s;

[0031] In the material liquid A, in the mixing step, the mixing and stirring process is: mixing evenly at a knife speed of 3000-4000 rpm, and then mixing and stirring for 2-4 minutes at a stirring speed of 200-300 rpm; and / or, in the melting step, the shearing and melting process is: shearing for 180-300 seconds at a shearing speed of 1800-2000 rpm, heating to 80-85° C., and continuing shearing for 100-200 seconds;

[0032] The sterilization is UHT sterilization, preferably, the sterilization parameters are 135-140°C, 3-5s;

[0033] In the emulsification and aeration step, the temporary storage temperature of the expanded liquid is 70-75°C, and the emulsification time is 5-10 minutes; the semi-finished product B is emulsified at 75-80°C for 10-15 minutes.

[0034] The moisture loss before and after the drying step is controlled at 5-8 g / 100 g.

[0035] The technical solution of the present invention has the following advantages:

[0036] 1. The fluffy cheese provided by the present invention adopts cream cheese as the main raw material, and is easy to maintain the shape of the product after inflation through the combination of colloid, polydextrose and maltose syrup raw materials; and through the combination of sodium citrate: sodium caseinate: calcium caseinate = (0.5-0.8%): (2-4%): (3-5%), the product has a delicate tissue state after emulsification, a firm protein structure, and helps the product to achieve a soft and milky taste. At the same time, the product system will not be destroyed during the inflation process, and the product will not be oiled or watered. At the same time, the problem of rapid drying and cracking of the surface of the vacuum drying process during the preparation process is effectively avoided. Therefore, through the above-mentioned optimization of the fluffy cheese raw materials, a delicate taste and soft milky fragrance are effectively achieved, and the fluffy structure after inflation is ensured to be maintained for a longer time, avoiding the problem of collapse during storage and transportation; it has the effect of delicate, soft and stable fluffy taste during the shelf life.

[0037] 2. The filling candy of the present invention can not only achieve the advantages of the fluffy cheese mentioned above, but also effectively avoid the migration of water in the gelatinous jam to cause the destruction and collapse of the outer layer texture by optimizing the formula of the inner layer of gelatinous jam, while ensuring the soft and elastic taste of the inner layer of gelatinous jam, combined with the fluffy and soft texture of the outer layer; the filling candy is fluffy and soft in the mouth, and the filling is elastic and smooth, providing consumers with a double taste experience. In addition, the product has a stable texture during the shelf life, without collapse, deformation, water separation, migration and other phenomena, and can be stored at room temperature for 6 months with stable quality.

[0038] 3. The core-filled candy of the present invention is formed by bonding the inner and outer layers together. Through the coordination of the inner and outer layer raw materials and the preparation process, the outer and inner layers are effectively wrapped and bonded tightly without leakage or stratification. DETAILED DESCRIPTION

[0039] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0040] If the specific experimental steps or conditions are not specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional reagent products that can be obtained commercially. Specifically, the jam used in the following examples is ANDROS ordinary jam raw material, wherein the total solids are 45-55%; the cream cheese is purchased from Arla Foods amba Holstebro Cream Cheese (cream cheese produced by Arla, Denmark), wherein the fat index is 32.0≤X≤36.0g / 100g, and the protein index is 6.8-7.8g / 100g; carrageenan type I, its manufacturer is Extractos Naturales Gelymar SA, model number is 5303.

[0041] Embodiment 1:

[0042] A kind of filling candy, the raw material composition is shown in the following table 1.

[0043] Table 1

[0044]

[0045] The preparation method of the above-mentioned filling candy is:

[0046] Liquid A: Put cream cheese, skim milk powder, tricalcium phosphate and raw milk in a chopping pot, turn on the chopping pot at a knife speed of 3000r and run for 60s. After completion, mix and stir for 2min at a stirring speed of 230rpm to obtain a mixed liquid; open the melting pot, put the mixed liquid mixed in the chopping pot and other raw materials of liquid A into the melting pot, shear for 200s at a shear speed of 1800rpm, heat to 83℃, and run for 100s.

[0047] Liquid B: Add cream cheese and water into a melting pot, shear at 1500 rpm for 160 seconds, heat to 45°C, add the remaining ingredients, stir at 1800 rpm for 160 seconds, then start heating to 85°C, and stop after running for 200 seconds.

[0048] UHT sterilization: Both liquid A and liquid B are sterilized by UHT at 135℃ for 3s.

[0049] Emulsification and aeration: The semi-finished product A after UHT sterilization enters the emulsification tank for aeration. Set the aeration density and aeration volume, and evenly inject air into the semi-finished product conveyed from the UHT. After the material liquid is aerated through the mixing head, test the material density. When the density is 0.8g / cm 3 After that, it can be transferred to the next process, and the temporary storage temperature is 68°C. The semi-finished product B after UHT sterilization is temporarily stored in emulsification tank B, the temporary storage temperature is 75°C, and the emulsification time is 10min.

[0050] Filling: Fill the samples into the mold at the same time. The filling temperature of liquid A is 68℃, and the filling temperature of liquid B is controlled at 75℃. After filling, quickly cool to 25℃.

[0051] Vacuum drying: vacuum pressure 0.1 bar; product temperature: 25℃, 3 minutes, until the volume is fluffy and fixed, to prevent the surface from drying. The moisture content of the product is controlled to lose 5-8g / 100g before and after vacuum.

[0052] Packaging: Store the vacuum-dried product at room temperature with a shelf life of 6 months.

[0053] Embodiment 2:

[0054] A kind of filling candy, the raw material composition is shown in Table 2 below.

[0055] Table 2

[0056]

[0057] The parameter conditions of each step in the preparation method of the above-mentioned filling candy are:

[0058] Liquid A was chopped at 3500rpm / 70s and stirred at 300rpm / 3min; Liquid A was melted at 1900r / 300s / 85℃ / 150s, and Liquid B was melted at 1800r / 165s / 45℃ and 1800s / 160s / 85℃ / 250s; UHT sterilization: Liquid A and Liquid B were sterilized at 140℃ / 3s; Semi-finished product A was emulsified and aerated at 0.8g / cm 3 The expansion liquid is obtained and temporarily stored at 70°C; the semi-finished product B is emulsified at 78°C for 10 minutes; the filling temperature of the expansion liquid is 70°C, the filling temperature of the semi-finished product B is 78°C, and the cooling temperature is 25°C; the vacuum pressure is 0.1 bar / 25°C / 5 min.

[0059] Embodiment 3:

[0060] A kind of filling candy, the raw material composition is shown in Table 3 below.

[0061] Table 3

[0062]

[0063] The parameter conditions of each step in the preparation method of the above-mentioned filling candy are:

[0064] Liquid A was chopped at 3800rpm / 80s and stirred at 250rpm / 2.5min; Liquid A was melted at 2000r / 300s / 85℃ / 150s, and Liquid B was melted at 1700r / 180s / 45℃, 1800s / 160s / 90℃ / 220s; UHT sterilization: Liquid A and Liquid B were sterilized at 135℃ / 4s; Semi-finished product A was emulsified and aerated to obtain 1.0g / cm 3 The expansion liquid is temporarily stored at 73℃; the semi-finished product B is emulsified at 80℃ for 15min; the filling temperature of the expansion liquid is 72℃, the filling temperature of the semi-finished product B is 80℃, and the cooling temperature is 28℃; the vacuum pressure is 0.2bar / 27℃ / 3min.

[0065] Embodiment 4:

[0066] A kind of filling candy, the raw material composition is shown in Table 4 below.

[0067] Table 4

[0068]

[0069]

[0070] The parameter conditions of each step in the preparation method of the above-mentioned filling candy are:

[0071] Liquid A was chopped at 4000rpm / 60s and stirred at 300rpm / 2min; Liquid A was melted at 1900r / 180s / 80℃ / 100s, and Liquid B was melted at 1500r / 160s / 45℃ and 1800s / 160s / 90℃ / 200s; UHT sterilization: Liquid A and Liquid B were sterilized at 140℃ / 4s; Semi-finished product A was emulsified and aerated to obtain 0.8g / cm 3 The expansion liquid is temporarily stored at 68℃; the semi-finished product B is emulsified at 75℃ for 15min; the filling temperature of the expansion liquid is 68℃, the filling temperature of the semi-finished product B is 75℃, and the cooling temperature is 30℃; the vacuum pressure is 0.15bar / 25℃ / 5min.

[0072] Example 5

[0073] A kind of filling candy, the raw material composition is shown in Table 5 below.

[0074] Table 5

[0075]

[0076] The parameter conditions of each step in the preparation method of the above-mentioned filling candy are:

[0077] Liquid A was chopped at 3300rpm / 80s and stirred at 200rpm / 4min; Liquid A was melted at 2000r / 300s / 80℃ / 200s, and Liquid B was melted at 1500r / 160s / 45℃, 1800s / 160s / 90℃ / 250s; UHT sterilization: Liquid A and Liquid B were sterilized at 135℃ / 5s; Semi-finished product A was emulsified and aerated to obtain 1.0g / cm 3 The expansion liquid is temporarily stored at 68℃; the semi-finished product B is emulsified at 78℃ for 15min; the filling temperature of the expansion liquid is 68℃, the filling temperature of the semi-finished product B is 78℃, and the cooling temperature is 25℃; the vacuum pressure is 0.1bar / 30℃ / 4min.

[0078] Embodiment 6:

[0079] A kind of filling candy, the raw material composition is shown in Table 6 below.

[0080] Table 6

[0081]

[0082] The parameter conditions of each step in the preparation method of the above-mentioned filling candy are:

[0083] Liquid A was chopped at 3800rpm / 80s and stirred at 250rpm / 4min; Liquid A was melted at 1800r / 280s / 85℃ / 200s, and Liquid B was melted at 1800r / 170s / 48℃, 1800s / 160s / 90℃ / 250s; UHT sterilization: Liquid A and Liquid B were sterilized at 135℃ / 5s; Semi-finished product A was emulsified and aerated to obtain 1.0g / cm 3 The expansion liquid is temporarily stored at 73℃; the semi-finished product B is emulsified at 80℃ for 10min; the filling temperature of the expansion liquid is 73℃, the filling temperature of the semi-finished product B is 80℃, and the cooling temperature is 30℃; the vacuum pressure is 0.15bar / 28℃ / 4min.

[0084] Embodiment 7:

[0085] A kind of filling candy, the raw material composition is shown in Table 7 below.

[0086] Table 7

[0087]

[0088] The parameter conditions of each step in the preparation method of the above-mentioned filling candy are:

[0089] Liquid A was chopped at 4000rpm / 80s and stirred at 300rpm / 4min; Liquid A was melted at 1900r / 300s / 80℃ / 100s, and Liquid B was melted at 1500r / 180s / 50℃, 1800s / 160s / 87℃ / 250s; UHT sterilization: Liquid A and Liquid B were sterilized at 135℃ / 5s; Semi-finished product A was emulsified and aerated to obtain 1.0g / cm 3 The expansion liquid is temporarily stored at 70℃; the semi-finished product B is emulsified at 75℃ for 15min; the filling temperature of the expansion liquid is 70℃, the filling temperature of the semi-finished product B is 78℃, and the cooling temperature is 25℃; the vacuum pressure is 0.1bar / 30℃ / 3min.

[0090] Comparative Example 1:

[0091] The difference between this comparative example and Example 1 is that the added amounts of calcium caseinate and sodium caseinate in the raw materials of the outer layer fluffy cheese in this comparative example are 1% and 6% respectively, and the added amount of sodium citrate is 0.5%. The rest is the same as Example 1.

[0092] The outer layer of the product has a rough texture and poor softness, and has a high hardness of 673g.

[0093] Comparative Example 2:

[0094] The difference between this comparative example and Example 1 is that the amount of gelatin added to the raw materials of the outer layer of fluffy cheese in this comparative example is 0.3%, and the rest is the same as Example 1.

[0095] The outer layer of the product has poor elasticity, and it is not easy to form a fluffy texture after vacuum drying and is prone to collapse.

[0096] Comparative Example 3:

[0097] The difference between this comparative example and Example 1 is that in this comparative example, the cream cheese of the outer fluffy cheese is replaced by cheddar cheese, and the polydextrose is replaced by white sugar, and the rest is the same as Example 1.

[0098] The product is prone to produce large pores after inflation, uneven tissue state, and leakage of the inner layer of liquid.

[0099] Comparative Example 4

[0100] This comparative example prepares the center-filled candy according to the method of Example 1, except that the density of the product in the emulsification and aeration process is not controlled, and the density is greater than 1.0 g / cm 3 , the temperature is 76°C, and other conditions are the same as those in Example 1.

[0101] The temperature of this comparative example is high, the product has poor effect after inflation, the fluffy texture is not easy to form, and the holes are of different sizes.

[0102] Comparative Example 5

[0103] In this comparative example, the center-filled candies were prepared according to the method of Example 1, except that in the vacuum drying step, the vacuum pressure was 0.3 bar, the product temperature was 30° C., and the temperature was maintained for 5 min. Other conditions were the same as those of Example 1.

[0104] The outer layer of the product with high pressure in this comparative example is relatively fluffy, which may easily cause the inner layer liquid to leak out, and the outer layer may easily form a dry skin.

[0105] Comparative Example 6

[0106] The difference between this comparative example and Example 1 is that in this comparative example, the guar gum in the gelatinous jam in the inner layer is set to 0.10%, and the arachidonic acid gum is set to 0.10%. Other conditions are the same as those in Example 1.

[0107] The product of this comparative example has low viscosity, poor water retention, rough texture, and is prone to water migration, which leads to the destruction of the outer layer texture, and the product texture is unstable during the shelf life.

[0108] Comparative Example 7

[0109] The difference between this comparative example and Example 1 is that in this comparative example, the carrageenan type I in the inner layer of gelatinous jam is set to 0.25%, and the xanthan gum is set to 0.05%, and other conditions are the same as in Example 1.

[0110] The product of this comparative example has insufficient elasticity, which is 3.27 mm, and a relatively low hardness of 123 g, and the product has insufficient elasticity in taste.

[0111] Comparative Example 8

[0112] The difference between this comparative example and Example 1 is that the sodium caseinate and calcium caseinate in this comparative example are replaced by one or more combinations of sodium hexametaphosphate, sodium citrate, sodium dihydrogen phosphate, sodium pyrophosphate, trisodium phosphate, etc.; specifically, sodium hexametaphosphate is used to replace sodium caseinate, and sodium dihydrogen phosphate is used to replace calcium caseinate, and other conditions are the same as in Example 1.

[0113] The product of this comparative example cannot support the internal filling material after expansion, and the inner core may leak out and collapse.

[0114] Experimental Example 1:

[0115] After the products were prepared, the texture characteristics of the center-filled candies prepared in the examples and comparative examples were measured by total texture analysis (TPA). The test results are shown in Table 8 below.

[0116] Table 8

[0117]

[0118]

[0119] The results in the table above show that the hardness of the core-filled candies prepared in the embodiments of the present invention is 230-490 g, the elasticity is 6.21-8.32 mm, the outer layer thickness is 1-3 cm, and the volume of the core is 1.0-1.3 cm 2 , the product is bonded in the form of inner and outer wrapping, and the weight of the product sandwich accounts for 40-50% of the total mass of the product.

[0120] Experimental Example 2:

[0121] After the product was prepared, 15 professionals were invited to conduct a sensory evaluation on the cheese food of the embodiment. The sensory evaluation is shown in Table 9, and the sensory score table is shown in Table 10.

[0122] Table 9

[0123]

[0124] Table 10

[0125] Example Evaluation of hardness Evaluation of melting properties Inner layer Q elasticity Fluffy and soft outer layer Uniformity of inner and outer packaging Example 1 4.8 5.5 5.5 6.0 5.5 Example 2 5.2 5.7 5.5 5.5 6.0 Example 3 5.7 6.0 6.0 5.0 6.3 Example 4 6.0 5.5 5.0 5.5 5.0 Example 5 6.2 5.5 5.5 5.5 5.5 Example 6 5.5 6.0 5.6 5.0 5.5 Example 7 5.0 5.5 6.0 5.5 6.0 Comparative Example 1 7.5 2.5 2.5 7.0 6.5 Comparative Example 2 5.0 5.5 3.0 6.5 3.5 Comparative Example 3 6.5 6.5 7.0 8.0 3.5 Comparative Example 4 3.5 4.5 6.5 8.0 3.5 Comparative Example 5 7.0 2.0 4.5 8.0 7.6 Comparative Example 6 5.5 6.0 6.5 7.0 6.5 Comparative Example 7 2.5 4.5 2.0 6.5 6.0 Comparative Example 8 6.5 4.0 3.0 8.0 2.5

[0126] By comparing the above embodiments and comparative examples, it can be seen that the sensory evaluation of the embodiments of the present invention is between 4 and 7 points. Although comparative example 6 is also between 4 and 7 points, the inner layer has poor water retention and is prone to water migration, which leads to the destruction of the texture of the outer layer and the unstable texture of the product during the shelf life.

[0127] Experimental Example 3:

[0128] The center-filled candies prepared in Example 3 were tested in accordance with Experimental Examples 1 and 2 at different time points. The test results are shown in Table 11 below.

[0129] Table 11

[0130]

[0131]

[0132] In summary, the inner layer of the product of the present invention is mainly prepared with fruit juice, rich in vitamins, sticky, soft and smooth, and has specific elasticity, hardness and viscosity. The outer layer of the product is composed of processed cheese, which is fluffy and soft, fluffy and soft in the mouth, and the sandwich is elastic and smooth. The overall shape is similar to a round candy. The outer layer thickness of the product is 1-3 cm, and the volume of the sandwich is 1.0-1.3 cm 2 The product is bonded in the form of inner and outer wrapping, and the weight of the product sandwich accounts for 40-50% of the total product mass. The texture of the product is stable during the shelf life, without collapse, deformation, water analysis, migration and other phenomena. It can be stored at room temperature for 6 months with stable quality.

[0133] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A fluffy cheese, characterized in that: Ingredients include: 51-60% cream cheese, 6-7% skim milk powder, 6-8% polydextrose, 3-4% maltose syrup, 3-5% calcium caseinate, 2-4% sodium caseinate, 0.5-0.8% sodium citrate, 0.5-0.8% colloid, and the balance is raw milk.

2. The fluffy cheese according to claim 1, characterized in that The raw materials also include auxiliary agents; preferably, the auxiliary agents include flavors, pigments and / or preservatives; more preferably, the preservatives are potassium sorbate and / or nisin; And / or, the colloid is gelatin.

3. The method for preparing fluffy cheese according to claim 1 or 2, characterized in that: include: Mixing: Mix cream cheese, skim milk powder, polydextrose, maltose syrup and raw milk to obtain a mixed liquid; Melting: Shear and melt the mixed liquid and other raw materials; Sterilization: The melted liquid is sterilized to obtain the semi-finished product; Emulsification and aeration: nitrogen is evenly injected into the semi-finished product to make the density of the semi-finished product reach 0.8-1.0g / cm 3 Then, an expansion liquid is obtained; Finished product: Fill the expanded liquid at 68-73°C and quickly cool it to 25-30°C, and finally dry it for 3-5 minutes at a vacuum pressure of 0.1-0.2 bar and a temperature of 25-30°C.

4. The preparation method according to claim 3, characterized in that: In the mixing step, the mixing and stirring process is: mixing evenly at a knife speed of 3000-4000 rpm, and then mixing and stirring for 2-4 minutes at a stirring speed of 200-300 rpm; And / or, in the melting step, the shear melting process is: shearing for 180-300s at a shearing speed of 1800-2000rpm, heating to 80-85°C, and continuing shearing for 100-200s; And / or, the sterilization is UHT sterilization, preferably, the sterilization parameters are 135-140°C, 3-5s; And / or, in the emulsification and aeration step, the temporary storage temperature of the expanded liquid is 70-75° C., and the emulsification time is 5-10 min.

5. A filling candy, characterized in that: It comprises an inner layer of gelatinous jam and an outer layer of fluffy cheese; the fluffy cheese is the fluffy cheese according to any one of claims 1 to 2 or the fluffy cheese prepared by the preparation method according to any one of claims 3 to 4.

6. The center-filled candy according to claim 5, characterized in that: The raw materials of the gelatinous jam include: 51-55% of cream cheese, 30-40% of jam, 0.4-0.6% of sodium citrate, 0.16-0.25% of guar gum, 0.13-0.2% of arachidonic acid gum, 0.34-0.42% of carrageenan type I, 0.10-0.15% of xanthan gum, and the balance is raw milk.

7. The center-filled candy according to claim 6, characterized in that: The raw materials of the gelatinous jam also include auxiliary agents; preferably, the auxiliary agents include flavors, pigments and / or preservatives; more preferably, the preservatives are potassium sorbate and / or nisin; And / or, the thickness of the outer layer is 1-3 cm, and the volume of the inner layer is 1.0-1.3 cm 2 ; And / or, the weight of the inner layer accounts for 40-50% of the total weight of the product.

8. A method for preparing a center-filled candy, characterized in that: include: Preparation of liquid A: cream cheese, skim milk powder, polydextrose, maltose syrup and raw milk are mixed and stirred to obtain a mixed liquid; the mixed liquid and other raw materials are sheared and melted to obtain liquid A; Preparation of liquid B: mixing raw materials of gel-like jam, cream cheese and raw milk to obtain a mixed liquid, and then adding the remaining raw materials of the gel-like jam to the mixed liquid, stirring and mixing to obtain liquid B; Sterilization: Liquid A and liquid B are sterilized to obtain semi-finished product A and semi-finished product B respectively; Emulsification and aeration: air is evenly injected into the semi-finished product A, so that the density of the semi-finished product reaches 0.8-1.0g / cm 3 Then, an expansion liquid is obtained; Finished product: Fill the expanded liquid at 68-73℃ and the semi-finished product B at 75-80℃, and quickly cool to 25-30℃, and finally dry for 3-5 minutes under vacuum pressure of 0.1-0.2bar and temperature of 25-30℃.

9. The preparation method according to claim 8, characterized in that: In liquid B, the mixed liquid is obtained under the following conditions: shearing for 160-180s at 1500-1800rpm and heating to 45-50°C; and / or, the stirring and mixing conditions in liquid B are: stirring for 160-180s at 1800-2000rpm, heating to 85-90°C and continuing stirring for 200-250s; In the material liquid A, in the mixing step, the mixing and stirring process is: mixing evenly at a knife speed of 3000-4000 rpm, and then mixing and stirring for 2-4 minutes at a stirring speed of 200-300 rpm; and / or, in the melting step, the shearing and melting process is: shearing for 180-300 seconds at a shearing speed of 1800-2000 rpm, heating to 80-85° C., and continuing shearing for 100-200 seconds; The sterilization is UHT sterilization, preferably, the sterilization parameters are 135-140°C, 3-5s; In the emulsification and aeration step, the temporary storage temperature of the expanded liquid is 70-75°C, and the emulsification time is 5-10 minutes; the semi-finished product B is emulsified at 75-80°C for 10-15 minutes.

10. The preparation method according to claim 8 or 9, characterized in that: The moisture loss before and after the drying step is controlled at 5-8 g / 100 g.

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