Spreadable cheese and preparation method thereof

Abstract

This application discloses a cheese spread and a method for preparing the same. The cheese spread comprises micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator, and water. The cheese spread is easy to spread, has a smooth and uniform texture, a good mouthfeel, and a suitable hardness. It is resistant to collapse and whey precipitation, can be refrigerated for at least eight months, and maintains stable quality throughout its shelf life.

Description

Technical Field

[0001] The present invention relates to the field of food, and in particular to a cheese spread and a method for preparing the same. Background Art

[0002] Casein is one of the most predominant proteins in cow's milk, accounting for approximately 80% of the total milk protein content. It is a complex, high-molecular-weight protein composed of multiple amino acid residues and highly soluble and stable. In cow's milk, casein is primarily composed of three isoforms: β-CN, α-CN, and κ-CN. α-CN, in turn, consists of αs1-CN and αs2-CN. These proteins are non-covalently bound together and associated with micellar calcium phosphate (CCP), forming casein micelles with diameters of approximately 40-300 nm. Currently, fluffy, spreadable cheese products prepared solely from raw milk and cream tend to collapse during shelf life, exhibit a bland flavor, and exhibit a thin texture. However, the development of technologies for applying micellar casein to spreadable cheeses remains underway. Summary of the Invention

[0003] This application aims to, at least to some extent, address the technical problems existing in the prior art. To this end, this application provides a spreadable cheese and a method for preparing the same. The spreadable cheese provided herein is easy to spread, has a smooth and uniform texture, a good taste, a suitable hardness, is not prone to collapse or whey precipitation, can be refrigerated and stored for at least eight months, and maintains stable product quality throughout its shelf life.

[0004] To this end, in one aspect of the present application, a cheese spread is provided. According to an embodiment of the present application, the raw materials of the cheese spread include: micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator, and water.

[0005] According to the spreadable cheese of the embodiment of the present application, micellar casein has good emulsification, dispersibility and thermal stability. The use of micellar casein powder can improve the texture of spreadable cheese, making it more delicate and silky, with a fluffy feel, easy to spread, and can also improve the stability of cheese products, reduce dehydration during processing and storage, and extend the shelf life of cheese. Cream can provide the rich milk fat required for cheese, which not only increases the nutritional value of cheese, but also helps to form the unique taste and flavor of cheese. However, using micellar casein and cream alone, although compared to raw milk and cream, can effectively improve the texture and mouthfeel of spreadable cheese products, there are still defects such as poor spreadability and insufficient consistency, which are difficult to preserve for a long time.

[0006] By adding acid-treated starch, carrageenan, and sodium carboxymethyl cellulose as thickeners and stabilizers, which work together with the acidity regulator to increase the viscosity of the material, it helps to form a more stable cheese structure, while reducing whey precipitation and improving the taste of the cheese. As a result, the spreadable cheese of the present application is easy to spread, has a fine and uniform texture, a good taste, an appropriate hardness, is not prone to collapse and whey precipitation, and can be refrigerated and stored for at least 8 months, with stable product quality throughout the shelf life.

[0007] According to an embodiment of the present application, the above-mentioned spreadable cheese may also have the following additional technical features:

[0008] According to an embodiment of the present application, the raw materials of the spreadable cheese include: 3.9 to 4.3 parts by weight of micellar casein powder; 79 to 84 parts by weight of light cream; 0.2 to 0.6 parts by weight of acid-treated starch; 0.13 to 0.17 parts by weight of carrageenan; 0.1 to 0.2 parts by weight of sodium carboxymethyl cellulose; and 0.5 to 0.9 parts by weight of an acidity regulator.

[0009] According to an embodiment of the present application, based on the total mass of the raw materials of the spreadable cheese, the raw materials of the spreadable cheese meet at least one of the following conditions: the content of the micellar casein powder is 3.9%~4.3%; the content of the light cream is 79%~84%; the content of the acid-treated starch is 0.2%~0.6%; the content of the carrageenan is 0.13%~0.17%; the content of the sodium carboxymethyl cellulose is 0.1%~0.2%; the content of the acidity regulator is 0.5%~0.9%; and the water is replenished to 100%.

[0010] According to an embodiment of the present application, the acidity regulator includes at least one of citric acid, lactic acid, tartaric acid, malic acid and acetic acid.

[0011] According to an embodiment of the present application, the spreadable cheese satisfies at least one of the following conditions: the puncture hardness of the spreadable cheese is 0.67 N~1.13 N; the puncture work of the spreadable cheese is 9.90 N.mm~13.57 N.mm; the maximum adhesion force of the spreadable cheese is 0.89 N~1.21 N; the adhesion energy of the spreadable cheese is 10.37 N.mm~16.80 N.mm; and the pH value of the spreadable cheese is 5.0~5.5.

[0012] In another aspect of the present application, a method for preparing the aforementioned spreadable cheese is provided. According to an embodiment of the present application, the method comprises: mixing the micellar casein powder, the cream, the acid-treated starch, the carrageenan, the sodium carboxymethyl cellulose, the acidity regulator, and water to obtain a mixed solution; and sterilizing the mixed solution to obtain the spreadable cheese. The spreadable cheese prepared using the method of the present application is easy to spread, has a smooth and uniform texture, a good taste, an appropriate hardness, is not prone to collapse or whey precipitation, can be refrigerated and stored for at least 8 months, and maintains stable product quality throughout its shelf life.

[0013] According to an embodiment of the present application, before the mixing treatment, the micellar casein powder is treated as follows: the micellar casein powder and water are first mixed at a first temperature to obtain a first mixed liquid; the first mixed liquid is heated to a second temperature and then hydrated to obtain a second mixed liquid, and the second mixed liquid is subjected to the mixing treatment.

[0014] According to an embodiment of the present application, the first temperature is 50°C~55°C; the time of the first mixing treatment is 30min~40 min; the second temperature is 80°C~85°C; the first temperature is increased to the second temperature at a rate of 1°C / min~5°C / min; and the time of the hydration treatment is 30 min~40 min.

[0015] According to an embodiment of the present application, the mixing process includes: subjecting the second mixed liquid, the cream, the acid-treated starch, the carrageenan, the sodium carboxymethyl cellulose and water to a second mixing process to obtain a third mixed liquid; and subjecting the third mixed liquid, the acidity regulator and water to a third mixing process to obtain the mixed liquid.

[0016] According to an embodiment of the present application, the temperature of the second mixing treatment is 60°C~70°C; the stirring speed of the second mixing treatment is 500 rpm~800 rpm; the time of the second mixing treatment is 5 min~8 min; the stirring speed of the third mixing treatment is 30 rpm~60 rpm; and the time of the third mixing treatment is 5 min~30 min.

[0017] According to an embodiment of the present application, after the sterilization treatment, the sterilized product is homogenized.

[0018] According to an embodiment of the present application, the temperature of the homogenization treatment is 60° C. to 80° C., and the homogenization pressure is 40 bar to 70 bar.

[0019] According to an embodiment of the present application, the temperature of the sterilization treatment is 110° C. to 120° C., and the time is 4 s to 20 s.

[0020] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned by practice of the present invention. DETAILED DESCRIPTION

[0021] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0022] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features indicated. Therefore, features defined as "first" or "second" may explicitly or implicitly include one or more of such features. Furthermore, in the description of the present invention, unless otherwise specified, "plurality" means two or more.

[0023] The endpoints of the ranges and any values ​​disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoints of each range, the endpoints of each range and individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered to be specifically disclosed herein.

[0024] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention, but not excluding other contents.

[0025] As used herein, the terms "optionally," "optional," or "optionally" generally mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0026] The present application proposes a spreadable cheese and a preparation method thereof, which will be described in detail below.

[0027] spreadable cheese

[0028] In one aspect of the present application, a cheese spread is provided. According to an embodiment of the present application, the raw materials of the cheese spread include: micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator, and water.

[0029] Micellar casein has good emulsifying, dispersing, and thermal stability. Using micellar casein powder can improve the texture of spreadable cheese, making it more delicate and silky, with a fluffy feel and easy to spread. It can also improve the stability of cheese products, reduce dehydration during processing and storage, and extend the shelf life of cheese. Cream can provide the rich milk fat required for cheese, which not only increases the nutritional value of cheese but also helps to form the unique taste and flavor of cheese. However, using micellar casein and cream alone, although it can effectively improve the texture and taste of spreadable cheese products compared to raw milk and cream, still has defects such as poor spreadability and insufficient consistency, making it difficult to store for a long time.

[0030] By using acid-treated starch, the stability of spreadable cheese can be improved, its texture characteristics can be improved, and the viscosity of the material can be increased, which helps to form a more stable cheese structure. At the same time, it reduces whey precipitation, improves the water retention of cheese, and improves the taste of cheese, making it more delicate and smooth.

[0031] Sodium carboxymethyl cellulose can be adsorbed on the surface of casein micelles through electrostatic interaction, providing electrostatic repulsion and maintaining the stable existence of casein micelles. It can also reduce the sedimentation rate of protein particles, thereby increasing the viscosity and stability of cheese, improving the taste and texture of the product, and making it more delicate and uniform. Through the synergistic effect of sodium carboxymethyl cellulose and carrageenan, the viscosity of the system is increased and a gel network is formed to improve the stability and texture of cheese. The combination of sodium carboxymethyl cellulose and carrageenan reduces the precipitation of whey during storage and improves the water retention and stability of cheese.

[0032] Acidity regulators not only adjust the pH of cheese and promote casein coagulation, thereby helping to form the basic structure of cheese, but also increase the sourness of cheese, improving its flavor, mouthfeel, and spreadability. They also inhibit the growth of undesirable microorganisms, improving the shelf life and safety of the product.

[0033] It should be noted that the micellar casein powder of the present application is also called "MCC powder", which is a well-known substance in the art. There is no special requirement for the source of the micellar casein powder, and it can be obtained through commercial purchase, donation, preparation, etc.

[0034] It should also be noted that the light cream in the spreadable cheese of the present application can be obtained directly, for example, through donation or commercial purchase, or can be prepared, for example, using raw milk as raw material, and obtained in the following manner: preheating the qualified raw milk, the preheating temperature is 40-50°C; the preheated raw milk is separated using a separator, and the stirring speed is 5000-6000rpm to obtain light cream and skimmed milk.

[0035] According to an embodiment of the present application, the raw materials of the spreadable cheese include:

[0036] 3.9 to 4.3 parts by weight of micellar casein powder, for example, 3.9 parts by weight, 4.0 parts by weight, 4.1 parts by weight, 4.2 parts by weight, or 4.3 parts by weight;

[0037] 79 to 84 parts by weight of cream, for example, 79 parts by weight, 79.5 parts by weight, 80 parts by weight, 80.5 parts by weight, 81 parts by weight, 81.5 parts by weight, 82 parts by weight, 82.5 parts by weight, 83 parts by weight, 83.5 parts by weight, and 84 parts by weight;

[0038] 0.2 to 0.6 parts by weight of acid-treated starch, for example, 0.2, 0.3, 0.4, 0.5, or 0.6 parts by weight;

[0039] 0.13 to 0.17 parts by weight of carrageenan, for example, 0.13 parts by weight, 0.14 parts by weight, 0.15 parts by weight, 0.16 parts by weight, or 0.17 parts by weight;

[0040] 0.1 to 0.2 parts by weight of sodium carboxymethyl cellulose, for example, 0.11, 0.12, 0.14, 0.15, 0.16, 0.18, or 0.2 parts by weight;

[0041] 0.5 to 0.9 parts by weight of an acidity regulator, for example, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85 or 0.9 parts by weight.

[0042] The inventors, through extensive experimentation, arrived at this optimal ratio. This results in a spreadable cheese that is easy to spread, has a smooth and uniform texture, a good mouthfeel, an appropriate hardness, is less prone to collapse and whey precipitation, and can be refrigerated and stored for at least eight months, maintaining stable product quality throughout its shelf life. A low ratio of micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, and an acidity regulator can easily result in a spreadable cheese with low hardness and viscosity, failing to provide adequate support for the cheese's texture and making it prone to collapse. A high ratio can easily result in a spreadable cheese with high hardness and viscosity, resulting in a lumpy feel, poor spreadability, and the possibility of whey precipitation.

[0043] According to an embodiment of the present application, based on the total mass of the raw materials of the spreadable cheese, the raw materials of the spreadable cheese meet at least one of the following conditions:

[0044] The content of the micellar casein powder is 3.9% to 4.3%, for example, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%;

[0045] The content of the cream is 79% to 84%, for example, 79%, 79.5%, 80%, 80.5%, 81%, 81.5%, 82%, 82.5%, 83%, 83.5%, 84%;

[0046] The content of the acid-treated starch is 0.2% to 0.6%, for example, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%;

[0047] The content of the carrageenan is 0.13% to 0.17%, for example, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%;

[0048] The content of sodium carboxymethyl cellulose is 0.1% to 0.2%, for example, 0.11%, 0.12%, 0.14%, 0.15%, 0.16%, 0.18%, 0.2%;

[0049] The content of the acidity regulator is 0.5% to 0.9%, for example, 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%;

[0050] Rehydrate to 100%.

[0051] The inventors, through extensive experimentation, arrived at this optimal ratio. This resulting spreadable cheese offers a smooth and uniform texture, excellent mouthfeel, an appropriate hardness, and is less susceptible to collapse and whey precipitation. It can be refrigerated and stored for at least eight months, maintaining stable quality throughout its shelf life. Low levels of micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, and acidity regulators can easily lead to low hardness and viscosity in the spreadable cheese, failing to provide adequate texture and causing collapse. High levels can easily lead to high hardness and viscosity, resulting in a lumpy, less spreadable cheese and a tendency for whey precipitation.

[0052] According to an embodiment of the present application, the acidity regulator includes at least one of citric acid, lactic acid, tartaric acid, malic acid, and acetic acid. This not only lowers the pH of the cheese, promoting casein coagulation, thereby helping to form the basic structure of the cheese, but also increases the sourness of the cheese, improving its flavor, mouthfeel, and spreadability. Furthermore, it inhibits the growth of undesirable microorganisms, thereby improving the shelf life and safety of the product.

[0053] According to an embodiment of the present application, the spreadable cheese satisfies at least one of the following conditions:

[0054] The puncture hardness of the spreadable cheese is 0.67 N to 1.13 N, for example, 0.67 N, 0.7 N, 0.75 N, 0.8 N, 0.85 N, 0.9 N, 0.95 N, 1 N, 1.1 N, and 1.13 N;

[0055] The puncture work of the spreadable cheese is 9.90 N.mm to 13.57 N.mm, for example, 9.90 N.mm, 10.00 N.mm, 10.50 N.mm, 11.00 N.mm, 11.50 N.mm, 12.00 N.mm, 12.50 N.mm, 13.00 N.mm, 13.50 N.mm, and 13.57 N.mm;

[0056] The maximum adhesion force of the spreadable cheese is 0.89 N to 1.21 N, for example, 0.89 N, 0.90 N, 0.95 N, 1.00 N, 1.05 N, 1.1 N, 1.15 N, 1.2 N, and 1.21 N;

[0057] The adhesion energy of the spreadable cheese is 10.37 N.mm to 16.80 N.mm, for example, 10.37 N.mm, 11.00 N.mm, 11.50 N.mm, 12.00 N.mm, 12.50 N.mm, 13.00 N.mm, 13.50 N.mm, 14.00 N.mm, 14.50 N.mm, 15.00 N.mm, 15.50 N.mm, 16.00 N.mm, 16.50 N.mm, and 16.80 N.mm;

[0058] The pH value of the spreadable cheese is 5.0-5.5, for example, 5.0, 5.1, 5.2, 5.3, 5.4, or 5.5.

[0059] Therefore, the spreadable cheese of the present application has suitable viscosity and hardness, strong texture stability, is not prone to collapse and whey precipitation, and has suitable spreadability and good taste.

[0060] Method for preparing cheese spread

[0061] In another aspect of the present application, a method for preparing a spreadable cheese is provided. According to an embodiment of the present application, the method comprises: mixing the micellar casein powder, the cream, the acid-treated starch, the carrageenan, the sodium carboxymethyl cellulose, the acidity regulator, and water to obtain a mixed solution; and sterilizing the mixed solution to obtain the spreadable cheese. The spreadable cheese prepared using the method of the present application is easy to spread, has a smooth and uniform texture, a good taste, an appropriate hardness, is not prone to collapse or whey precipitation, can be refrigerated and stored for at least 8 months, and maintains stable product quality throughout its shelf life.

[0062] According to an embodiment of the present application, before the mixing treatment, the micellar casein powder is treated as follows: the micellar casein powder and water are first mixed at a first temperature to obtain a first mixed liquid; the first mixed liquid is heated to a second temperature and then hydrated to obtain a second mixed liquid, and the second mixed liquid is subjected to the mixing treatment.

[0063] Micellar casein powder has poor solubility and is difficult to completely dissolve during cheese preparation under typical conditions (55°C, 1 hour). This results in an uneven texture and partial clumping in the finished product, preventing the release of the casein's inherent emulsifying properties, affecting spreadability and creating a powdery mouthfeel. Therefore, a variable temperature dissolution process is employed to dissolve the micellar casein powder. This involves dissolving the powder at a relatively low temperature and then raising the temperature to fully hydrate the MCC powder. This provides a uniform protein network structure during cheese preparation, resulting in a clumping-free, homogeneous cheese.

[0064] According to an embodiment of the present application, the first temperature is 50°C to 55°C, for example, 50°C, 51°C, 52°C, 53°C, 54°C, or 55°C;

[0065] The time of the first mixing treatment is 30 min to 40 min, for example, 30 min, 32 min, 34 min, 35 min, 36 min, 38 min, 40 min;

[0066] The second temperature is 80°C to 85°C, for example, 80°C, 81°C, 82°C, 83°C, 84°C, or 85°C;

[0067] The first temperature is heated to the second temperature at a rate of 1°C / min to 5°C / min, for example, the heating rate is 1°C / min, 1.5°C / min, 2°C / min, 2.5°C / min, 3°C / min, 3.5°C / min, 4°C / min, 4.5°C / min, and 5°C / min;

[0068] The hydration treatment time is 30 min to 40 min, for example, 30 min, 32 min, 34 min, 35 min, 36 min, 38 min, or 40 min.

[0069] The inventors obtained the above-mentioned MCC powder dissolution conditions after a large number of experiments. Under these conditions, MCC powder can be efficiently and fully dissolved, which is beneficial for providing uniform protein network structure support during the cheese preparation process, and the cheese is free of agglomerates and the system is uniform.

[0070] According to an embodiment of the present application, the mixing process includes: performing a second mixing process on the second mixed liquid, the cream, the acid-treated starch, the carrageenan, the sodium carboxymethyl cellulose, and water to obtain a third mixed liquid; and performing a third mixing process on the third mixed liquid, the acidity regulator, and water to obtain the mixed liquid. This facilitates the rapid dissolution of the raw materials in water to form a uniform mixed liquid.

[0071] According to an embodiment of the present application, the temperature of the second mixing treatment is 60°C to 70°C, for example, 60°C, 62°C, 64°C, 65°C, 66°C, 68°C, or 70°C;

[0072] The stirring speed of the second mixing process is 500 rpm to 800 rpm, for example, 500 rpm, 550 rpm, 600 rpm, 650 rpm, 700 rpm, 750 rpm, and 800 rpm;

[0073] The time of the second mixing treatment is 5 min to 8 min, for example, 5 min, 5.5 min, 6 min, 6.5 min, 7 min, 7.5 min, 8 min;

[0074] The stirring speed of the third mixing process is 30 rpm to 60 rpm, for example, 30 rpm, 35 rpm, 40 rpm, 45 rpm, 50 rpm, 55 rpm, and 60 rpm;

[0075] The time of the third mixing treatment is 5 min to 30 min, for example, 5 min, 10 min, 15 min, 20 min, 25 min, or 30 min.

[0076] This helps the raw materials to dissolve quickly in water to form a uniform mixed solution.

[0077] According to an embodiment of the present application, the sterilization temperature is 110°C to 120°C, for example, 110°C, 112°C, 114°C, 115°C, 116°C, 118°C, and 120°C, and the sterilization time is 4 s to 20 s, for example, 4 s, 5 s, 6 s, 8 s, 10 s, 12 s, 14 s, 15 s, 16 s, 18 s, and 20 s. This effectively kills bacteria and reduces nutrient loss.

[0078] According to an embodiment of the present application, after the sterilization treatment, the sterilized product is homogenized. The homogenization treatment can make the original rough cheese texture smooth, delicate and soft, improve the cheese texture, and make it have a better structural state.

[0079] According to an embodiment of the present application, the homogenization temperature is 60°C to 80°C, for example, 60°C, 62°C, 65°C, 68°C, 70°C, 72°C, 75°C, 78°C, and 80°C, and the homogenization pressure is 40 bar to 70 bar, for example, 40 bar, 45 bar, 50 bar, 55 bar, 60 bar, 65 bar, and 70 bar. This can make the original rough texture of cheese smooth, delicate, and soft, improve the texture of the cheese, and make it have a better structure.

[0080] According to an embodiment of the present application, a method for preparing a spreadable cheese comprises:

[0081] (1) Preheating: Preheat the raw milk that has passed the inspection to a temperature of 40-50°C.

[0082] (2) Separation: The preheated raw milk is separated using a separator with a stirring speed of 5000-6000 rpm to obtain cream and skim milk.

[0083] (3) Cooling: The separated cream is cooled to 2-8°C.

[0084] (4) Dissolution: MCC powder was dissolved using a variable temperature dissolution process. Specifically, MCC powder and sterile water were dissolved at 50-55°C for 30-40 min, the temperature was raised to 80-85°C at a rate of 1-5°C / min, and hydrated at 80-85°C for 30-40 min to obtain an MCC solution.

[0085] (5) Mixing: Add MCC solution, cream, acid-treated starch, carrageenan, and sodium carboxymethyl cellulose and mix at a temperature of 60-70°C, a stirring speed of 500-800 rpm, and a mixing time of 5-8 min.

[0086] (6) Acidity adjustment: add citric acid.

[0087] (7) Stirring and mixing: the stirring speed is 30-60 rpm, and the stirring time is 5-30 min.

[0088] (8) Sterilization: Sterilize the mixed liquid at a temperature of 110-120°C for 4-20 seconds.

[0089] (9) Homogenization: The homogenization temperature is 60-80℃ and the homogenization pressure is 40-70bar.

[0090] (10) Filling: The filling temperature is 50-60℃. The product can be stored in a warehouse at 2-5℃.

[0091] Below, the scheme of the present invention will be explained in conjunction with embodiment.It will be understood by those skilled in the art that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.In the embodiment, if specific technology or conditions are not indicated, the technology or conditions described in the literature in this area or the product instructions are used.The reagents or instruments used are not indicated by the manufacturer, and are all conventional products that can be obtained by commercial purchase.

[0092] Example 1

[0093] In this example, a cheese spread was prepared as follows:

[0094] 1. Formula

[0095] MCC powder: 4.2%, cream: 84%, acid-treated starch: 0.5%, carrageenan: 0.15%, sodium carboxymethyl cellulose: 0.13%, citric acid: 0.7%, sterile water to 100%.

[0096] 2. Steps

[0097] (1) Preheat the raw milk to 50°C and separate it using a separator at a speed of 5000 rpm to obtain cream. The separated cream is cooled to 6°C.

[0098] (2) MCC powder was dissolved by temperature-varying methods as follows: MCC powder and sterile water were dissolved at 50°C for 30 min, the temperature was raised to 85°C at a rate of 3°C / min, and hydrated at 85°C for 40 min to obtain MCC solution.

[0099] (3) Add MCC solution, cream, acid-treated starch, carrageenan, and sodium carboxymethyl cellulose to mix at a temperature of 60°C and a stirring speed of 800 rpm for 5 minutes. After the mixing is completed, citric acid is prepared with water to form a 10% citric acid solution and sprayed. Stir and mix at a stirring speed of 60 rpm for 15 minutes.

[0100] (4) Sterilize the mixed liquid at 120°C for 4 seconds.

[0101] (5) The sterilized liquid is homogenized at a temperature of 80°C and a pressure of 40 bar.

[0102] (6) The homogenized liquid is filled and formed at a filling temperature of 60°C, and then packaged and stored.

[0103] Example 2

[0104] 1. Formula

[0105] MCC powder: 4.0%, cream: 80%, acid-treated starch: 0.6%, carrageenan: 0.13%, sodium carboxymethyl cellulose: 0.15%, citric acid: 0.5%, sterile water to 100%.

[0106] 2. Steps

[0107] (1) Preheat the raw milk to 45°C and separate it using a separator at a speed of 6000 rpm to obtain cream. The separated cream is cooled to 2°C.

[0108] (2) MCC powder was dissolved by temperature-varying methods as follows: MCC powder and sterile water were dissolved at 53°C for 40 min, the temperature was raised to 80°C at 3°C / min, and hydrated at 80°C for 30 min to obtain MCC solution.

[0109] (3) Add MCC solution, cream, acid-treated starch, carrageenan, and sodium carboxymethyl cellulose to mix at a temperature of 65°C, a stirring speed of 500 rpm, and a stirring time of 7 minutes. After the mixing is completed, citric acid is prepared with water to form a 10% citric acid solution and sprayed. Stir and mix at a stirring speed of 40 rpm and a stirring time of 20 minutes.

[0110] (4) Sterilize the mixed liquid at 110°C for 20 seconds.

[0111] (5) The sterilized liquid is homogenized at a temperature of 60°C and a pressure of 70 bar.

[0112] (6) The homogenized liquid is filled and formed at a filling temperature of 50°C, and then packaged and stored.

[0113] Example 3

[0114] 1. Formula

[0115] MCC powder: 3.8%, cream: 83%, acid-treated starch: 0.4%, carrageenan: 0.14%, sodium carboxymethyl cellulose: 0.12%, citric acid: 0.9%, sterile water to 100%.

[0116] 2. Steps

[0117] (1) Preheat the raw milk to 47°C and separate it using a separator at a speed of 5500 rpm to obtain cream. The separated cream is cooled to 8°C.

[0118] (2) MCC powder was dissolved by temperature-varying methods as follows: MCC powder and sterile water were dissolved at 55°C for 35 min, the temperature was raised to 81°C at a rate of 3°C / min, and hydrated at 81°C for 35 min to obtain MCC solution.

[0119] (3) Add MCC solution, cream, acid-treated starch, carrageenan, and sodium carboxymethyl cellulose to mix at a temperature of 70°C and a stirring speed of 600 rpm for 8 minutes. After the mixing is completed, citric acid is prepared with water to form a 10% citric acid solution and sprayed. Stir and mix at a stirring speed of 50 rpm for 5 minutes.

[0120] (4) Sterilize the mixed liquid at 115°C for 10 seconds.

[0121] (5) The sterilized liquid is homogenized at a temperature of 65°C and a pressure of 50 bar.

[0122] (6) The homogenized liquid is filled and formed at a filling temperature of 55°C, and then packaged and stored.

[0123] Example 4

[0124] 1. Formula

[0125] MCC powder: 4.3%, cream: 79%, acid-treated starch: 0.2%, carrageenan: 0.17%, sodium carboxymethyl cellulose: 0.2%, citric acid: 0.6%, sterile water to 100%.

[0126] 2. Steps

[0127] (1) Preheat the raw milk to 40°C and separate it using a separator at a speed of 5700 rpm to obtain cream. The separated cream is cooled to 5°C.

[0128] (2) MCC powder was dissolved by temperature-varying methods as follows: MCC powder and sterile water were dissolved at 54°C for 37 min, the temperature was raised to 83°C at a rate of 3°C / min, and hydrated at 83°C for 37 min to obtain MCC solution.

[0129] (3) Add MCC solution, cream, acid-treated starch, carrageenan, and sodium carboxymethyl cellulose to mix at a temperature of 63°C, a stirring speed of 700 rpm, and a stirring time of 6 minutes. After the mixing is completed, citric acid is prepared into a 10% citric acid solution with water and sprayed, stirring to mix, at a stirring speed of 30 rpm, and a stirring time of 30 minutes.

[0130] (4) Sterilize the mixed liquid at a temperature of 118°C for 13 seconds.

[0131] (5) The sterilized liquid is homogenized at a temperature of 70°C and a pressure of 60 bar.

[0132] (6) The homogenized liquid is filled and formed at a filling temperature of 57°C, and then packaged and stored.

[0133] Example 5

[0134] 1. Formula

[0135] MCC powder: 3.9%, cream: 82%, acid-treated starch: 0.3%, carrageenan: 0.16%, sodium carboxymethyl cellulose: 0.18%, citric acid: 0.8%, sterile water to 100%.

[0136] 2. Steps

[0137] (1) Preheat the raw milk to 43°C and separate it using a separator at a speed of 5200 rpm to obtain cream. The separated cream is cooled to 3°C.

[0138] (2) MCC powder was dissolved by temperature-varying methods as follows: MCC powder and sterile water were dissolved at 51°C for 30 min, the temperature was raised to 85°C at a rate of 3°C / min, and hydrated at 85°C for 33 min to obtain MCC solution.

[0139] (3) Add MCC solution, cream, acid-treated starch, carrageenan, and sodium carboxymethyl cellulose to mix at a temperature of 66°C and a stirring speed of 650 rpm for 5 minutes. After the mixing is completed, citric acid is prepared into a 10% citric acid solution with water and sprayed, stirring to mix at a stirring speed of 45 rpm for 25 minutes.

[0140] (4) Sterilize the mixed liquid at 112°C for 16 seconds.

[0141] (5) The sterilized liquid is homogenized at a temperature of 75°C and a pressure of 55 bar.

[0142] (6) The homogenized liquid is filled and formed at a filling temperature of 53°C, and then packaged and stored.

[0143] Example 6

[0144] Compared with Example 1, the only difference is that the added amount of MCC powder is 3.0% and the added amount of cream is 75%.

[0145] Example 7

[0146] Compared with Example 1, the only difference is that the added amount of MCC powder is 5.0% and the added amount of cream is 77%.

[0147] Example 8

[0148] Compared with Example 1, the only difference is that the added amount of acid-treated starch is 0.05%.

[0149] Example 9

[0150] Compared with Example 1, the only difference is that the added amount of citric acid is 0.3%.

[0151] Example 10

[0152] Compared with Example 1, the only difference is that the carrageenan content is reduced to 0.05%, and the sodium carboxymethyl cellulose content is increased to 0.3%.

[0153] Example 11

[0154] Compared with Example 1, the only difference is that there is no step (5), and the sterilized liquid is directly filled without homogenization.

[0155] Example 12

[0156] Compared with Example 1, the only difference is that step (2) is as follows:

[0157] MCC powder was directly dissolved in sterile water in a 55°C water bath for 70 min.

[0158] Example 13

[0159] Compared with Example 1, the only difference is that step (2) is as follows:

[0160] MCC powder was directly dissolved in sterile water in a water bath at 85°C for 70 min.

[0161] Comparative Example 1

[0162] Compared with Example 1, the only difference is that the acid-treated starch, carrageenan and sodium carboxymethyl cellulose are all replaced by an equal amount of MCC powder.

[0163] Comparative Example 2

[0164] Compared with Example 1, the only difference is that the acid-treated starch is replaced by an equal amount of MCC powder.

[0165] Comparative Example 3

[0166] Compared with Example 1, the only difference is that the acid-treated starch is replaced by physical starch.

[0167] Comparative Example 4

[0168] Compared with Example 1, the only difference is that carrageenan is replaced by gelatin, and sodium carboxymethyl cellulose is replaced by xanthan gum.

[0169] Test Case

[0170] 1. Texture evaluation and sensory evaluation

[0171] The spreadable cheeses prepared in Examples 1-13 and Comparative Examples 1-4 were evaluated using a texture analyzer. The evaluation results are shown in Table 1. Ten experts conducted a sensory evaluation of the spreadable cheeses prepared in Examples 1-13 and Comparative Examples 1-4 based on mouthfeel, collapsibility, spreadability, texture uniformity, and whey precipitation during shelf life (storage at 4°C for one month). The evaluation results are shown in Tables 1 and 2. The results are shown in Tables 3 and 4.

[0172] Table 1 Texture evaluation and sensory evaluation

[0173]

[0174] Table 2 Sensory evaluation

[0175]

[0176] Table 3 Sensory evaluation results

[0177]

[0178] Table 4 Texture evaluation results

[0179]

[0180] It can be seen from Tables 3 and 4 that the quality of the spreadable cheese prepared in Examples 1-13 is better than that in Comparative Examples 1-4.

[0181] In Comparative Example 1, since only MCC powder, cream, citric acid and water were added, the product lacked viscosity, had poor texture support, poor spreadability, and had whey precipitation.

[0182] In Comparative Example 2, no acid-treated starch was added, resulting in insufficient consistency, a thin liquid, a soft product, poor water retention, and easy collapse.

[0183] In Comparative Example 3, physical starch was used to replace the acid-treated starch, and the product had poor stability, insufficient consistency, poor spreadability, uneven texture, and a rough taste.

[0184] In Comparative Example 4, carrageenan was replaced with gelatin, and sodium carboxymethyl cellulose was replaced with xanthan gum. The product system was uneven, the gel was lumpy, the texture was too hard, and the spreading properties were poor.

[0185] In Example 6, the addition amounts of MCC powder and cream were relatively low, resulting in a product with low hardness, difficulty in maintaining the cheese texture, easy collapse, and low spreading viscosity.

[0186] In Example 7, the addition amounts of MCC powder and cream were too high, resulting in a product with an overly dense texture, a high hardness, a low soft mouthfeel, no silkiness, low fluffiness, and low spreadability.

[0187] In Example 8, due to the low amount of acid-treated starch added, the liquid was thin, the product had a light and thin texture, low hardness, lacked sufficient network structure support, had low fluffiness, and poor spreading viscosity.

[0188] In Example 9, the amount of citric acid added was relatively low, resulting in a product with high hardness, a strong lumpy feel, poor spreadability, and easy whey precipitation.

[0189] In Example 10, the amount of carrageenan added is relatively low, and the amount of sodium carboxymethyl cellulose added is relatively high, which results in a product with low hardness, increased viscosity, difficulty in spreading, and low shape retention.

[0190] In Example 11, no homogenization treatment was performed after sterilization, resulting in a rough product, an uneven system, insufficient fineness, weak silkiness in the mouth, and low softness.

[0191] In Example 12, the temperature-variable dissolution method was not adopted, and the product was dissolved only at 55°C. The product had a powdery feel, the system was uneven, there were some small lumps, it was not easy to spread, the product structure was weak and it was easy to break.

[0192] In Example 13, the temperature-variable dissolution method was not adopted, and the powder was dissolved only at 85° C. The dispersibility and solubility of the powder were low, resulting in an uneven product system, reduced fineness, and a non-soft product.

[0193] 2. The cheese spreads prepared in Examples 1-5 could all be stored at 2-5°C for 8 months without collapse or whey precipitation. Taking Example 1 as an example, the cheese spread was refrigerated and stored at 4°C for various periods of time. Sensory and textural evaluations were conducted for the different storage times. The evaluation methods are shown in Tables 1 and 2, and the results are shown in Table 5. It can be seen that the cheese spread in Example 1 maintained a stable texture throughout its shelf life, without affecting the taste, texture, or texture of the product. It also showed no collapse or whey precipitation, and could be stored for 8 months under refrigeration.

[0194] Table 5 Sensory evaluation and texture evaluation

[0195]

[0196] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing spreadable cheese, characterized in that: include: Mixing micellar casein powder, cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator, and water to obtain a mixed solution; sterilizing the mixed liquid to obtain the spreadable cheese; Based on the total mass of the raw materials of the cheese spread, the raw materials of the cheese spread meet the following conditions: The content of the micellar casein powder is 3.9% to 4.3%; The content of the cream is 79% to 84%; The content of the acid-treated starch is 0.2% to 0.6%; The content of the carrageenan is 0.13% to 0.17%; The content of sodium carboxymethyl cellulose is 0.1% to 0.2%; The content of the acidity regulator is 0.5% to 0.9%; Rehydrate to 100%; Before the mixing process, the micellar casein powder is treated as follows: The micellar casein powder and water are first mixed at a first temperature to obtain a first mixed solution; Heating the first mixed solution to a second temperature and then performing a hydration treatment to obtain a second mixed solution, and performing a mixing treatment on the second mixed solution; The first temperature is 50°C to 55°C; The time of the first mixing treatment is 30 min to 40 min; The second temperature is 80°C to 85°C; The hydration treatment time is 30 min to 40 min; After the sterilization treatment, the sterilized product is homogenized; The homogenization temperature is 60° C. to 80° C., and the homogenization pressure is 40 bar to 70 bar.

2. The method according to claim 1, characterized in that The first temperature is raised to the second temperature at a rate of 1°C / min to 5°C / min.

3. The method according to claim 1, characterized in that The mixing process includes: performing a second mixing process on the second mixed liquid, the cream, the acid-treated starch, the carrageenan, the sodium carboxymethyl cellulose and water to obtain a third mixed liquid; performing a third mixing process on the third mixed liquid, the acidity regulator and water to obtain the mixed liquid; The temperature of the second mixing treatment is 60°C to 70°C; The stirring speed of the second mixing process is 500 rpm to 800 rpm; The second mixing treatment time is 5 min to 8 min; The stirring speed of the third mixing process is 30 rpm to 60 rpm; The time of the third mixing treatment is 5 min to 30 min.

4. The method according to claim 1, wherein The sterilization treatment temperature is 110° C. to 120° C., and the time is 4 s to 20 s.

5. The method according to claim 1, wherein The acidity regulator includes at least one of citric acid, lactic acid, tartaric acid, malic acid and acetic acid.

6. The method according to claim 1, characterized in that The cheese spread meets at least one of the following conditions: The puncture hardness of the spreadable cheese is 0.67 N to 1.13 N; The puncture work of the spreadable cheese is 9.90 N·mm~13.57 N·mm; The maximum adhesion of the spreadable cheese is 0.89 N to 1.21 N; The adhesion energy of the spreadable cheese is 10.37 N·mm~16.80 N·mm; The pH value of the spreadable cheese is 5.0-5.5.

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