Brittle cheese, multilayer cheese and preparation method thereof
By optimizing the cheese raw material combination and process flow, the problems of insufficient crispness and low binding strength with seaweed are solved, and a multi-layer cheese product with high crispness and crispness are achieved.
Patent Information
- Application Number
- CN202311689900.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-11
- Publication Date
- 2025-06-13
AI Technical Summary
The existing cheese is not crispy enough and is prone to falling off and blocked, and has low binding force when combined with seaweed, which makes the cheese not easy to adhere and layer.
By optimizing the cheese raw material combination, adding ingredients such as butter, concentrated milk protein powder, egg protein powder, etc., and using specific process flows, such as pretreatment of seaweed with colloidal solution, microwave vacuum drying, etc., to improve the crispness of cheese and its binding strength with seaweed.
The high crunchiness and integrity of the cheese is achieved, and the problems of dregs, blocks and layering are avoided, and the combination of cheese and seaweed is improved, making the product more crisp and delicious.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to the field of cheese, and particularly to a brittle cheese, a multi-layer cheese and a preparation method thereof. Background Art
[0002] Domestic cheese mainly focuses on processed cheese. Due to its unique flavor, it is difficult to be accepted by consumers, and its types mainly concentrate on spoon-eating cup products, with fewer other product types. Seaweed concentrates various B vitamins in laver, especially the contents of riboflavin and niacin are very rich, and it is also rich in vitamin A and vitamin E.
[0003] There are many developments of conventional seaweed sandwich products. If cheese and seaweed are combined to form a multi-layer cheese structure, it should have good market prospects. However, conventional cheese has insufficient brittleness after drying, and at the same time, problems such as crumbling and chunking will occur after being coated on seaweed to form a thin layer structure.
[0004] Furthermore, when the existing cheese is combined with seaweed, there will be a problem of poor bonding force, which will further lead to the problems that the cheese is not easy to adhere and is prone to delamination. Summary of the Invention
[0005] Therefore, the first technical problem to be solved by the present invention is that the commercially available cheese is insufficiently brittle and prone to crumbling and chunking when made into thin slices, so as to provide a brittle cheese and a preparation method thereof to solve the above problems.
[0006] The second technical problem to be solved by the present invention is that when the commercially available cheese is combined with seaweed to prepare a multi-layer cheese, the bonding force is not high and it is prone to crumbling and chunking, so as to provide a multi-layer cheese and a preparation method thereof to solve the above problems.
[0007] To solve the first technical problem, the present invention provides the following technical solution:
[0008] A brittle cheese, the raw materials of which include: 18-23% of light cream, 8-10% of concentrated milk protein powder, 2-3% of egg protein powder, 0.4-0.6% of hydroxypropyl distarch phosphate, 2-4% of malt syrup, 3-6% of maltodextrin, 50-80 U / T of fermentation agent, 15-20 g / T of rennet, and the balance is cow milk.
[0009] The fermentation agent includes Lactococcus lactis subsp. cremoris.
[0010] A preparation method of a brittle cheese, comprising:
[0011] First mixing: mixing cow milk, concentrated milk protein powder and light cream evenly to obtain a premix;
[0012] Sterilization: sterilizing the premix;
[0013] Fermentation: Add a fermentation starter and rennet to the pre-mixed material after sterilization, and ferment until the pH value reaches 5.0 - 5.2 to obtain a semi-finished liquid material;
[0014] Secondary mixing: Stir and mix the semi-finished liquid material with the remaining raw materials to obtain a preliminarily mixed material;
[0015] Melting and shearing: Heat and melt the preliminarily mixed material and perform shearing to obtain a final mixed material that can form brittle cheese after drying.
[0016] In the primary mixing step, the mixing temperature is 55 - 60 °C, and the mixing time is 5 - 10 min; preferably, in the primary mixing step, the mixing method is stirring, and the stirring speed is 200 - 400 rpm;
[0017] And / or, in the sterilization step, the sterilization temperature is 75 - 80 °C, and the sterilization time is 3 - 5 min;
[0018] And / or, in the fermentation step, the fermentation temperature is 32 - 36 °C;
[0019] And / or, in the secondary mixing step, the stirring speed is 1800 - 2000 rpm, the stirring time is 200 - 300 s, and the stirring temperature is 42 - 45 °C;
[0020] And / or, the melting temperature is 90 - 95 °C;
[0021] And / or, the shearing speed is 2000 - 3000 rpm, and the shearing time is 100 - 200 s.
[0022] A multi-layer cheese, comprising: a cheese layer and a laver layer arranged in a stacked manner; wherein, the cheese layer is the above-mentioned brittle cheese, or the brittle cheese prepared by the above preparation method.
[0023] The above-mentioned multi-layer cheese further comprises an expanded cereal layer; preferably, the expanded cereal layer is arranged between two cheese layers;
[0024] More preferably, the above-mentioned multi-layer cheese has five layers, which are, from top to bottom, a laver layer, a cheese layer, an expanded cereal layer, a cheese layer, and a laver layer.
[0025] The thickness of the laver layer is 1 - 3 mm;
[0026] And / or, the thickness of the cheese layer is 1 - 3 mm;
[0027] And / or, the thickness of the expanded cereal layer is 3 - 4 mm.
[0028] To solve the second technical problem, the present invention provides the following technical solutions:
[0029] A method for preparing a multi-layer cheese, comprising:
[0030] Soaking: Soaking seaweed slices in a colloidal solution to obtain pretreated seaweed slices, wherein the colloidal solution is an aqueous mixture of guar gum with a mass concentration of 0.1-0.3% and xanthan gum with a mass concentration of 0.05-0.1%;
[0031] Coating: According to the layered setting requirements, applying the final mixture for forming a cheese layer on the pretreated seaweed slices, and then placing seaweed slices, and so on to prepare a pre-product;
[0032] Performing a first-stage microwave vacuum drying,
[0033] Spraying: Spraying the colloidal solution on the surface of the dried seaweed;
[0034] Performing a second-stage microwave vacuum drying.
[0035] The drying temperature of the first-stage microwave vacuum drying is 100°C - 200°C, and the drying time is 1 - 1.5 h;
[0036] And / or, the drying temperature of the second-stage microwave vacuum drying is 60°C - 75°C, and the drying time is 2 - 3 h.
[0037] The raw material of the seaweed slices is Porphyra yezoensis;
[0038] When an expanded cereal layer is further added in the coating step, the raw material of the expanded cereal layer is cereal expanded grains, preferably one or more of oatmeal, oat balls, corn flakes, and expanded soy protein grains.
[0039] The technical solution of the present invention has the following advantages:
[0040] 1. A brittle cheese provided by the present invention, the raw materials thereof include: 18 - 23% of light cream, 8 - 10% of concentrated milk protein powder, 2 - 3% of egg protein powder, 0.4 - 0.6% of hydroxypropyl distarch phosphate, 2 - 4% of malt syrup, 3 - 6% of maltodextrin, 50 - 80 U / T of fermentation starter, 15 - 20 g / T of rennet, and the balance is cow's milk. Among them, by adding concentrated milk protein powder and egg protein powder, the viscosity of the product is effectively improved. At the same time, by adding malt syrup and maltodextrin and optimizing their ratio, the brittleness of the product after baking can be enhanced, and it is beneficial to improve its binding degree with seaweed; the addition of hydroxypropyl distarch phosphate helps the shaping of the cheese. Through the optimized combination of the above raw materials in the present invention, while effectively improving the brittleness of the product, the problems of chipping and lumping when prepared into thin slices are avoided, and a brittle cheese with high brittleness and good integrity is effectively obtained.
[0041] 2. A multi-layer cheese prepared by the preparation method of the present invention. By pretreating the seaweed slices with a colloidal solution, phenomena such as cracking, breaking, chipping, and crumbling of the seaweed can be effectively avoided. At the same time, after combining with the brittle cheese in the present invention, the bonding strength with the brittle cheese can be improved, the phenomena of detachment and delamination can be avoided, and the seaweed can be made more crispy. Meanwhile, two-stage microwave drying is adopted, and different gradient drying methods are used to quickly dehydrate the cheese layer, further increasing the crispiness of the seaweed layer. Therefore, by preparing a multi-layer cheese in the present invention under specific process conditions, the prepared product can be effectively made more crispy and complete.
[0042] 3. The product prepared by the present invention has a complete texture within the shelf life, an appropriate bonding degree between the cheese and the seaweed, is crispy and delicious. The single-layer thickness of the cheese and the seaweed is 1-3 mm, and the thickness of the cereal grains is 3-4 mm. No phenomena such as detachment, delamination, cracking, breaking, chipping, and crumbling occur during the shelf life, and it can be stored at room temperature for 6 months. Detailed implementation manners
[0043] The following embodiments are provided to better further understand the present invention. They are not limited to the best implementation manner, and do not constitute a limitation to 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 those of other prior arts falls within the protection scope of the present invention.
[0044] For those not specifying specific experimental steps or conditions in the embodiments, the operations or conditions of the conventional experimental steps described in the literature in this field can be followed. For the reagents or instruments not indicating the manufacturer, they are all conventional reagent products that can be obtained through commercial purchase.
[0045] The raw materials used in the present invention are all conventional commercially available raw materials, and the raw material percentages are all mass percentages. Among them, the concentrated milk protein powder used in the following embodiments is Fonterra 80 concentrated milk protein; the manufacturer of the light cream is Mengniu, with a fat content of 34%; the manufacturer model of the egg protein powder is a commercially available ordinary raw material.
[0046] Example 1:
[0047] A kind of brittle cheese, calculated based on a total amount of 100 kg, the composition of other raw materials except milk is as shown in Table 1 below. The raw materials in Table 1 without indicating the unit are in kg:
[0048] Table 1
[0049]
[0050] The preparation method of the above brittle cheese is:
[0051] (1) Primary mixing: Mix milk, light cream, and condensed milk protein powder in a batching and filling process to obtain a premix. The mixing temperature is 55 °C, the stirring and mixing time is 5 min, and the stirring speed is 300 rpm.
[0052] (2) Sterilization: The liquid material is sterilized at 75 °C for 3 min.
[0053] (3) Fermentation and curdling: Cool the liquid material to 32 °C, inoculate and add rennet, and stop fermentation when the pH of the liquid material drops to 5.0.
[0054] (4) Secondary mixing: Feed the semi-finished liquid material of the fermented and curdled product and the remaining raw materials into a melting pot, heat up to 42 °C, and shear at 1800 rpm for 300 s to obtain a preliminary mixture.
[0055] (5) Shearing and melting: Heat the preliminary mixture to 90 °C, shear at 2000 rpm for 200 s, and cool down to 30 °C to prepare a final mixture that can form brittle cheese after drying.
[0056] A multi-layer cheese, from top to bottom, is a laver layer, a cheese layer, an expanded grain layer, a cheese layer, and a laver layer. The thicknesses of the laver layer and the cheese layer are both controlled within 1 - 3 mm, and the thickness of the expanded grain layer is controlled within 3 - 4 mm. To ensure that the thicknesses of the finished product layers are within this range, during the preparation process, the mass of a single laver layer is controlled within the range of 10 - 15% of the total mass of the multi-layer cheese (by wet weight), and the mass of the expanded grain layer is controlled within the range of 8 - 12% of the total mass of the multi-layer cheese. In this example, the mass of the expanded grain layer is 10%, and the mass of a single laver layer is 15%. The preparation process is as follows:
[0057] (1) Soaking: Soak the dried laver sheets in a colloidal solution for 3 min for later use; the colloidal solution contains 0.25% guar gum, 0.08% xanthan gum, and the rest is water.
[0058] (2) Coating: Evenly apply the final mixture prepared by the above method for preparing brittle cheese on the soaked laver sheets, place expanded grains on the final mixture, then apply the final mixture again, and finally stack the laver sheets on top of the final mixture to prepare a pre-product with multiple layered structures of laver, cheese, expanded grains, cheese, and laver from top to bottom.
[0059] (3) First-stage microwave vacuum drying: Place the pre-product in a vacuum drying oven at a temperature of 100 °C and dry for 1 h.
[0060] (4) Spraying: After drying, spray the surface of the upper and lower laver sheets with the colloidal solution until the surface is moist. In this example, the spraying amount of the colloidal solution is 2 g / cm 2 .
[0061] (5) Second-stage microwave vacuum drying: Put the product after spraying into a vacuum drying oven, heat to 65 °C, and dry for 2 h.
[0062] (6) Cut the product into strips with a length and width of 7 * 3 cm.
[0063] Example 2:
[0064] A brittle cheese, based on a total of 100 kg, the composition of other raw materials except milk is as shown in Table 2 below. The raw materials in Table 2 without indicating the unit are in kg:
[0065] Table 2
[0066]
[0067] The preparation method of the above brittle cheese is as follows:
[0068] (1) First mixing: Mix milk, cream, and concentrated milk protein powder in the batching and filling to obtain a premix. The mixing temperature is 60 °C, and the stirring and mixing time is 8 min.
[0069] (2) Sterilization: The liquid material is sterilized at 80 °C for 3 min.
[0070] (3) Fermentation and coagulation: Cool the liquid material to 34 °C for inoculation and add rennet, and stop fermentation when the pH of the liquid material drops to 5.2.
[0071] (4) Second mixing: Put the semi-finished liquid material of fermented and coagulated milk and the remaining raw materials into a melting pot, heat to 44 °C, and shear at 2000 rpm for 250 s to obtain a primary premix.
[0072] (5) Shearing and melting: Heat the primary premix to 95 °C, shear at 2500 rpm for 100 s, and cool to 35 °C to prepare a final premix that can form brittle cheese after drying.
[0073] A multi-layer cheese, from top to bottom, is a laver layer, a cheese layer, an expanded grain layer, a cheese layer, and a laver layer. In this example, the mass of the single laver layer is 13%, and the mass of the expanded grain layer is 8%. The preparation process is as follows:
[0074] (1) Soaking: Soak the dried laver slices in a colloidal solution for 4 min for standby; the colloidal solution includes 0.15% guar gum and 0.05% xanthan gum, and the rest is water.
[0075] (2) Coating: Evenly apply the final premix prepared by the above preparation method of brittle cheese on the soaked laver slices, then put expanded grains on the final premix, then apply the final premix again, and then stack the laver slices above the final premix to prepare a pre-product with multiple layered structures of laver, cheese, expanded grains, cheese, and laver from top to bottom.
[0076] (3) One-stage microwave vacuum drying: Put the pre-product into a vacuum drying oven at a temperature of 150 °C and dry for 1.5 h.
[0077] (4) Spraying: After drying, spray the surface of the nori sheets on the upper and lower layers with a colloidal solution, and the spraying amount is 2 g / cm 2 .
[0078] (5) Two-stage microwave vacuum drying: Put the product after spraying into a vacuum drying oven, heat to 75 °C, and dry for 3 h.
[0079] (6) Cut the product into strips with a length and width of 7 * 3 cm.
[0080] Example 3:
[0081] A brittle cheese, based on a total of 100 kg, the composition of other raw materials except milk is as shown in Table 3 below. The units of the raw materials in Table 3 not marked are all in kg:
[0082] Table 3
[0083]
[0084] The preparation method of the above brittle cheese is as follows:
[0085] (1) First mixing: Mix milk, cream, and concentrated milk protein powder in the batching and filling to obtain a premix. The mixing temperature is 58 °C, and the stirring and mixing time is 10 min.
[0086] (2) Sterilization: The liquid material is sterilized at 75 °C / 5 min.
[0087] (3) Fermentation and coagulation: Cool the liquid material to 36 °C for inoculation and add rennet, and stop fermentation when the pH of the liquid material drops to 5.1.
[0088] (4) Second mixing: Put the semi-finished liquid material of the fermented and coagulated milk and the remaining raw materials into a melting pot, heat to 45 °C, and shear at 1900 rpm for 200 s to obtain a preliminary mix.
[0089] (5) Shearing and melting: Heat the preliminary mix to 93 °C, shear at 3000 rpm for 100 s, and cool to 40 °C to prepare the final mix that can form brittle cheese after drying.
[0090] A multi-layer cheese, from top to bottom in order are a laver layer, a cheese layer, an expanded cereal layer, a cheese layer, and a laver layer. In this example, the mass of the single laver layer is 15%, and the mass of the expanded cereal layer is 12%. Its preparation process is as follows:
[0091] (1) Soaking: Soak the dried seaweed sheets in the colloidal solution for 5 min for standby; the colloidal solution includes 0.3% guar gum and 0.1% xanthan gum, and the rest is water.
[0092] (2) Coating: Evenly apply the final mixture prepared by the above method for preparing brittle cheese on the soaked seaweed sheets, then place the puffed grains on the final mixture, then apply the final mixture again, and then stack the seaweed sheets above the final mixture to prepare a pre-product with multiple layered structures of laver, cheese, puffed grains, cheese, and laver from top to bottom.
[0093] (3) First-stage microwave vacuum drying: Put the pre-product into a vacuum drying oven at a temperature of 180 °C and dry for 1 h.
[0094] (4) Spraying: After drying, spray the colloidal solution on the surfaces of the upper and lower layers of seaweed sheets, and the spraying amount is 2 g / cm 2 .
[0095] (5) Second-stage microwave vacuum drying: Put the sprayed product into a vacuum drying oven, heat to 70 °C, and dry for 2.5 h.
[0096] (6) Cut the product into long strips with a length and width of 7 * 3 cm.
[0097] Example 4:
[0098] A kind of brittle cheese, based on a total amount of 100 kg, the composition of other raw materials except milk is as shown in Table 4 below. The units of the raw materials in Table 4 not marked are all in kg:
[0099] Table 4
[0100]
[0101] The preparation method of the above brittle cheese is as follows:
[0102] (1) First mixing: Mix milk, light cream, and concentrated milk protein powder in the batching and filling to obtain a premix, with a mixing temperature of 57 °C and a stirring and mixing time of 7 min.
[0103] (2) Sterilization: The liquid material is sterilized at 80 °C for 3 min.
[0104] (3) Fermentation and curdling: Cool the liquid material to 33 °C for inoculation and add rennet, and stop fermentation when the pH of the liquid material drops to 5.2.
[0105] (4) Second mixing: Put the semi-finished liquid material of the fermented and curdled product and the remaining raw materials into a melting pot, heat to 42 °C, and shear at 2000 rpm for 300 s to obtain a preliminary mixture.
[0106] (5) Shearing and melting: Heat the premix to 95°C, shear at 2000 rpm for 150 s, and then cool down to 35°C to prepare the final mix that can form brittle cheese after drying.
[0107] A multi-layer cheese, from top to bottom, is a laver seaweed layer, a cheese layer, an expanded cereal layer, a cheese layer, and a laver seaweed layer. In this embodiment, the mass of the expanded cereal layer is 10%, and the mass of a single laver seaweed layer is 17%. The preparation process is as follows:
[0108] (1) Soaking: Soak the dried laver seaweed slices in the colloidal solution for 3 min for standby; the colloidal solution includes 0.2% guar gum and 0.07% xanthan gum, and the rest is water.
[0109] (2) Coating: Uniformly apply the final mix prepared by the above method for preparing brittle cheese on the soaked laver seaweed slices, then place the expanded cereals on the final mix, then apply the final mix again, and then stack the laver seaweed slices above the final mix to prepare a pre-product with multiple layered structures of laver seaweed, cheese, expanded cereals, cheese, and laver seaweed from top to bottom.
[0110] (3) First-stage microwave vacuum drying: Put the pre-product into a vacuum drying oven at a temperature of 200°C and dry for 1 h.
[0111] (4) Spraying: After drying, spray the colloidal solution on the surfaces of the upper and lower laver seaweed slices, and the spraying amount is 2 g / cm 2 .
[0112] (5) Second-stage microwave vacuum drying: Put the product after spraying into a vacuum drying oven, heat to 65°C, and dry for 2.7 h.
[0113] (6) Cut the product into strips with a length and width of 7 * 3 cm.
[0114] Example 5
[0115] A kind of brittle cheese, based on a total amount of 100 kg, the composition of other raw materials except milk is as shown in Table 5 below. The raw materials in Table 5 without indicating the unit are in kg:
[0116] Table 5
[0117]
[0118] The preparation method of the above brittle cheese is as follows:
[0119] (1) First mixing: Mix milk, light cream, and concentrated milk protein powder in the batching and filling to obtain a premix, with a mixing temperature of 60°C and a stirring and mixing time of 8 min.
[0120] (2) Sterilization: The liquid material is sterilized at 75°C for 5 min.
[0121] (3) Fermented curd: Cool the feed liquid to 36°C for inoculation and addition of rennet, and stop fermentation when the pH of the feed liquid drops to 5.0.
[0122] (4) Secondary mixing: Feed the semi-finished feed liquid of the fermented curd and the remaining raw materials into a melting pot, heat up to 43°C, and shear at 1800 rpm for 200 s to obtain the preliminary mixture.
[0123] (5) Shearing and melting: Heat the preliminary mixture to 93°C, shear at 2500 rpm for 200 s, and cool down to 35°C to prepare the final mixture that can form brittle cheese after drying.
[0124] A multi-layer cheese, which is successively a laver layer, a cheese layer, an expanded grain layer, a cheese layer, and a laver layer from top to bottom. In this embodiment, the mass of the expanded grain layer is 11%, and the mass of a single laver layer is 20%. The preparation process is as follows:
[0125] (1) Soaking: Soak the dried laver slices in a colloidal solution for 4 min for standby; the colloidal solution includes 0.25% guar gum and 0.08% xanthan gum, and the rest is water.
[0126] (2) Coating: Evenly apply the final mixture prepared by the above method for preparing brittle cheese on the soaked laver slices, then place expanded grains on the final mixture, then apply the final mixture again, and stack the laver slices above the final mixture to prepare a pre-product with multiple layered structures of laver, cheese, expanded grains, cheese, and laver from top to bottom.
[0127] (3) First-stage microwave vacuum drying: Put the pre-product into a vacuum drying oven at a temperature of 100°C and dry for 1 h.
[0128] (4) Spraying: After drying, spray the colloidal solution on the surfaces of the upper and lower laver slices, and the spraying amount is 2 g / cm 2 .
[0129] (5) Second-stage microwave vacuum drying: Put the sprayed product into a vacuum drying oven, heat to 60°C, and dry for 3 h.
[0130] (6) Cut the product into strips with a length and width of 7 * 3 cm.
[0131] Comparative Example 1
[0132] The difference between this embodiment and Example 1 is that maltodextrin and malt syrup are respectively replaced with resistant dextrin and polydextrose, and the others are the same as in Example 1.
[0133] The brittleness of the product decreases, it is overall hard, easy to fall off, and the fracture force detection is 3.0 g.
[0134] Comparative Example 2:
[0135] The difference between this comparative example and Example 1 is that the pH value is reduced to 4.9 in this comparative example, and the others are the same as in Example 1.
[0136] The texture of the product is not smooth, the taste is sticky, and the integrity of the product is poor, making it easy to shed crumbs and chunks.
[0137] Comparative Example 3:
[0138] The difference between this comparative example and Example 1 is that the colloidal solution is replaced with water in this comparative example, and the others are the same as in Example 1.
[0139] The degree of combination of seaweed and cheese in the product decreases, and at the same time, phenomena such as shedding crumbs and chunks occur in the seaweed layer after microwave drying.
[0140] Comparative Example 4
[0141] The difference between this comparative example and Example 1 is that no soaking and spraying are carried out in this comparative example, and the others are the same as in Example 1.
[0142] Phenomena such as shedding crumbs and chunks occur in the seaweed layer after the product is dried, the layering of the product is poor, and the cheese does not easily adhere.
[0143] Comparative Example 5
[0144] The difference between this comparative example and Example 1 is that the temperature of the first-stage microwave vacuum drying is 220 °C in this comparative example, and the others are the same as in Example 1.
[0145] The moisture in the cheese in the product is not easily dried, the skin becomes dry, resulting in uneven moisture, the degree of combination of the product decreases, and the texture is hard and not crispy.
[0146] Comparative Example 6
[0147] The difference between this comparative example and Example 1 is that the temperature of the second-stage microwave vacuum drying is increased to 80 °C in this comparative example, and the others are the same as in Example 1.
[0148] The moisture content of the outer layer of the product is relatively low, the product is relatively brittle, the crispness of the inner layer decreases, and the crispness of the inner and outer layers is inconsistent. Comparative Example 7:
[0149] The difference between this comparison and Example 1 is that the addition ratio of hydroxypropyl distarch phosphate is 1.0%, the viscosity is relatively high, the internal and external moisture contents of the product are inconsistent during the drying process, resulting in inconsistent crispness and easy crumb shedding, and the breaking force is 3.2 g.
[0150] Comparative Example 8:
[0151] The difference between this comparative example and Example 1 is that in this comparative example, the condensed milk protein powder is 5% and the egg protein powder is 5%. The degree of polymerization of the product decreases, and the product is relatively loose and not easily adhered to other layers.
[0152] Experimental Example 1:
[0153] The products prepared in the examples and comparative examples were subjected to total texture analysis (TPA). The index ranges of each detection index are shown in Table 6 below. Among them, the measurement conditions in the total texture analysis (TPA) are as follows: Select the HDP / 3PB probe, the test speed is 2.0 mm / s, the probe pressing distance is 5 mm, the return speed is 2 mm / s, and the trigger force is 5.0 g. Each data was measured 3 times and the average value was calculated. The test results are shown in Table 7.
[0154] Table 6
[0155]
[0156]
[0157] Table 7
[0158] Example Breaking force Example 1 5.3 Example 2 6.4 Example 3 7.0 Example 4 5.5 Example 5 5.9 Comparative Example 1 4.2 Comparative Example 2 3.7 Comparative Example 3 3.8 Comparative Example 4 5.5 Comparative Example 5 8.8 Comparative Example 6 7.9 Comparative Example 7 3.2 Comparative Example 8 5.6
[0159] The above breaking force is the maximum force value when the sample is broken.
[0160] From the test results of Experimental Example 1, it can be seen that: the protein content in the products of the examples and comparative examples is within the range of 11.0 - 12.0 g / 100 g, the fat content is within the range of 12.0 - 13.0 g / 100 g, and the moisture content is within the range of 7 - 9%. However, the breaking force of some comparative examples is outside the range of 5.0 - 7.0 g, not meeting the index range requirements.
[0161] Experimental Example 2:
[0162] The products prepared in the examples and comparative examples were subjected to sensory determination. Specifically, 15 professionals were asked to conduct sensory evaluation on the foods of the examples and comparative examples. The sensory evaluation criteria are shown in Table 8, and the sensory scores are shown in Table 9.
[0163] Table 8
[0164]
[0165] Table 9
[0166]
[0167] At the same time, the present invention also carried out combination tests of different parameter conditions within the parameter range described in the examples by referring to the manner of the examples, and conducted the detections and statistics of the above Experimental Examples 1 and 2 to obtain statistical results.
[0168] The statistical results of Experimental Examples 1 and 2 show that: for the products prepared within the process parameter range of the present invention, the protein content is 11.0 - 12.0 g / 100 g, the fat content is 12.0 - 13.0 g / 100 g, the moisture content is 7 - 9%, the breaking strength is 5.0 - 7.0 g. During the shelf life of the product, the texture is intact, the adhesion between cheese and seaweed is moderate, the product is crispy and delicious, the single layer thickness is 1 - 3 mm, and the grain thickness is 3 - 4 mm. The sensory scores of all items reach more than 5 points.
[0169] Experimental Example 3:
[0170] The products prepared in Example 1 were tested according to Experimental Examples 1 and 2 at different time points, and the test results are shown in Table 10 below.
[0171] Table 10
[0172]
[0173] In summary, it can be seen that the products of the present invention have a stable texture during the shelf life, can be stored at room temperature for 6 months, and no phenomena such as detachment, delamination, cracking, fracture, chipping, and crumbing occur during the shelf life of the products.
[0174] Obviously, the above examples are only for clear illustration and not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or variations can be made based on the above description. It is not necessary and impossible to enumerate all the implementation manners here. And the obvious changes or variations derived therefrom are still within the protection scope of the present invention.
Claims
1. A brittle cheese, characterized in that the raw materials include: 18 - 23% of cream, 8 - 10% of concentrated milk protein powder, 2 - 3% of egg white protein powder, 0.4 - 0.6% of hydroxypropyl distarch phosphate, 2 - 4% of malt syrup, 3 - 6% of maltodextrin, 50 - 80 U / T of fermentation agent, 15 - 20 g / T of rennet, and the balance is cow milk.
2. The brittle cheese according to claim 1, characterized in that the fermentation agent includes Lactococcus lactis subsp. cremoris.
3. The preparation method of the brittle cheese according to claim 1 or 2, characterized in that it includes: First mixing: Mixing cow milk, concentrated milk protein powder, and cream evenly to obtain a premix; Sterilization: Sterilizing the premix; Fermentation and curdling: Adding a fermentation agent and rennet to the sterilized premix, and fermenting until the pH value reaches 5.0 - 5.2 to obtain a semi-finished liquid mixture; Second mixing: Stirring and mixing the semi-finished liquid mixture with the remaining raw materials to obtain a primary mixed material; Melting and shearing: Heating and melting the primary mixed material and performing shearing to obtain a final mixed material which can form brittle cheese after drying.
4. The preparation method according to claim 3, characterized in that in the step of the first mixing, the mixing temperature is 55 - 60°C, and the mixing time is 5 - 10 min; and / or, in the step of sterilization, the sterilization temperature is 75 - 80°C, and the sterilization time is 3 - 5 min; and / or, in the step of fermentation, the fermentation temperature is 32 - 36°C; and / or, in the step of the second mixing, the stirring speed is 1800 - 2000 rpm, the stirring time is 200 - 300 s, and the stirring temperature is 42 - 45°C; and / or, the melting temperature is 90 - 95°C; and / or, the shearing speed is 2000 - 3000 rpm, and the shearing time is 100 - 200 s.
5. A multi-layer cheese, characterized in that it includes: A cheese layer and a laver layer arranged in layers; wherein, the cheese layer is the brittle cheese according to claim 1 or 2, or the brittle cheese prepared by the preparation method according to claim 3 or 4.
6. The multi-layer cheese according to claim 5, characterized in that it further includes an expanded cereal layer; preferably, the expanded cereal layer is arranged between two cheese layers; more preferably, the multi-layer cheese is five layers, and from top to bottom are laver layer, cheese layer, expanded cereal layer, cheese layer, and laver layer in sequence.
7. The multi-layer cheese according to claim 6, characterized in that the thickness of the laver layer is 1 - 3 mm; and / or, the thickness of the cheese layer is 1 - 3 mm; and / or, the thickness of the expanded cereal layer is 3 - 4 mm.
8. The preparation method of the multi-layer cheese according to any one of claims 5 - 7, characterized in that it includes: Soaking: Soaking seaweed slices in a colloidal solution to obtain pretreated seaweed slices, and the colloidal solution is an aqueous mixture of 0.1 - 0.3% of guar gum and 0.05 - 0.1% of xanthan gum. Coating: According to the requirements of layered setting, apply the final mixture for forming the cheese layer on the pre-treated laver sheet, then place the laver sheet, and so on to prepare the pre-product; First-stage microwave vacuum drying, Spraying: Spray the colloidal solution on the surface of the dried laver; Second-stage microwave vacuum drying.
9. According to the preparation method described in claim 8, It is characterized in that The drying temperature of the first-stage microwave vacuum drying is 100°C - 200°C, and the drying time is 1 - 1.5 h; And / or, the drying temperature of the second-stage microwave vacuum drying is 60°C - 75°C, and the drying time is 2 - 3 h; And / or, in the step of spraying, the spraying amount of the colloid solution is 2 g / cm 2 .
10. According to the preparation method described in claim 8 or 9, It is characterized in that The raw material of the laver sheet is Pyropia yezoensis; When an expanded cereal layer is further added in the step of the coating, the raw material of the expanded cereal layer is cereal expanded granules, preferably one or more of oatmeal, oat balls, corn flakes, and expanded soy protein granules.