Processed cheese and preparation method thereof
The preparation of remade cheese through the raw materials and processes of specific ratios solves the problem that cheese cannot stretch during refrigeration, and realizes cheese products with stretchability and softness under refrigeration conditions, which have strong plasticity and ductility, and are not prone to break during storage.
Patent Information
- Application Number
- CN202410112833.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-01-26
- Publication Date
- 2025-07-29
AI Technical Summary
Existing cheese products cannot be stretched when refrigerated, and have a hard texture, cannot be eaten directly, and lack interest.
Raw milk, concentrated milk protein, colostrum alkaline protein, calcium caseinate, fructose oligosaccharide, galactose oligosaccharide, maltose, gelatin, sodium carboxymethylcellulose, fruit and vegetable juice and fermentation agent are used to prepare re-made cheese that can be stretchable and soft under low temperature conditions through mixing, bactericidal, fermentation, chopping, melting, shearing and kneading processes.
The stretchability and softness of cheese under refrigeration conditions are achieved. The product has strong plasticity and ductility, and it is not easy to break stripes during storage, which is highly interesting.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to the field of cheese, and particularly to a processed cheese and a preparation method thereof. Background Art
[0002] At present, the cheese products on the market mainly include squeezable cheese, stick cheese and cheese cups, etc., and the main target population is children. However, the demand for high-nutrition cheese products is not limited to children. Among them, the current cheese products on the market are less interesting. The stretchable cheese is mainly mozzarella cheese, which is mainly used for drawing after high-temperature baking in catering. It achieves the stretching effect through the ratio of casein and phosphate, and at the same time with the stretching process. Because of its interestingness, it is loved by consumers.
[0003] However, this mozzarella cheese cannot be stretched when refrigerated, and its texture is relatively hard, so it cannot be directly retailed for consumption. Therefore, developing a cheese product that can be effectively stretched even when refrigerated has great market application prospects. Summary of the Invention
[0004] Therefore, the technical problem to be solved by the present invention is that there is no cheese product on the existing market that can be effectively stretched when refrigerated, so as to provide a processed cheese and a preparation method thereof with strong plasticity and ductility and not prone to stripe breakage problems during storage.
[0005] For this reason, the present invention provides the following technical solutions:
[0006] A processed cheese, the raw materials include: 60-70 parts by weight of raw cow milk, 3-5 parts by weight of concentrated milk protein, 2-4 parts by weight of colostrum basic protein, 2-5 parts by weight of calcium caseinate, 4-6 parts by weight of fructooligosaccharide, 2-4 parts by weight of galactooligosaccharide, 2-4 parts by weight of maltose, 0.8-1.2 parts by weight of gelatin, 0.3-0.6 parts by weight of sodium carboxymethylcellulose, 2-3 parts by weight of fruit and vegetable juice, a fermentation starter, 0.5-1.0 g / T of rennet.
[0007] Preferably, the colostrum basic protein is 2-3 parts by weight, and / or, the calcium caseinate is 2-3 parts by weight
[0008] The fermentation starter includes 50 U / T of Lactococcus lactis subsp. diacetylactis, 50 U / T of Lactococcus lactis subsp. lactis, and 50 U / T of Lactococcus lactis subsp. cremoris.
[0009] A preparation method of a processed cheese, including:
[0010] Mixing materials: Mix raw cow milk and concentrated milk protein, and mix evenly to obtain a premix;
[0011] Sterilization: Sterilize the premix;
[0012] Fermentation: Add a fermentation inoculant and rennet to the pre-mixed material after sterilization, and ferment to obtain a semi-finished liquid material;
[0013] Chopping and mixing: Chop and mix the semi-finished liquid material with colostrum basic protein, fructooligosaccharide, galactooligosaccharide, maltose to obtain a preliminary mixed material;
[0014] Melting and shearing: Mix and heat the preliminary mixed material and the remaining raw materials to melt and perform shearing to obtain a mixed material;
[0015] Kneading and stretching: Under the condition of 75 - 80 °C, stretch the mixed material counterclockwise at a speed of 100 - 150 rpm for 150 - 200 s to obtain sheet cheese;
[0016] Indentation and cutting: Indent and cut the sheet cheese through an indentation machine to obtain the finished product.
[0017] In the step of mixing the materials, the mixing temperature is 60 - 65 °C, and the mixing time is 10 - 15 min.
[0018] In the sterilization step, the sterilization temperature is 75 - 80 °C, and the sterilization time is 3 - 5 min.
[0019] In the fermentation step, the fermentation temperature is 28 - 32 °C, and / or ferment until the pH value is 4.8 - 5.0.
[0020] In the chopping and mixing step, the chopping parameters are 1000 - 1500 rpm, and the chopping time is 200 - 300 s.
[0021] The melting temperature is 90 - 95 °C.
[0022] The rotation speed of the shearing is 1800 - 2000 rpm, and the shearing time is 300 - 500 s.
[0023] The length of the finished product is 10 cm and the width is 4 cm.
[0024] The technical solution of the present invention has the following advantages:
[0025] 1. A kind of processed cheese provided by the present invention is a stretchable and interesting processed cheese. The raw materials include: 60 - 70 parts by weight of raw cow milk, 3 - 5 parts by weight of concentrated milk protein, 2 - 4 parts by weight of colostrum basic protein, 2 - 5 parts by weight of calcium caseinate, 4 - 6 parts by weight of fructooligosaccharide, 2 - 4 parts by weight of galactooligosaccharide, 2 - 4 parts by weight of maltose, 0.8 - 1.2 parts by weight of gelatin, 0.3 - 0.6 parts by weight of sodium carboxymethylcellulose, 2 - 3 parts by weight of fruit and vegetable juice, a fermentation starter, 0.5 - 1.0 g / T of rennet; through the mutual cooperation of the raw materials, the product of the present invention has stretchability and softness under low temperature conditions, which is extremely interesting. Among them, the ratio of fructooligosaccharide:galactooligosaccharide:maltose helps to improve the softness of the product and prevent breakage during the cutting process and shelf life; the ratio of gelatin and sodium carboxymethylcellulose improves the ductility and smoothness of the product, reduces the viscosity, helps to stretch and extend, and at the same time helps to protect the color of the concentrated fruit juice after high temperature.
[0026] 2. A kind of processed cheese prepared by the preparation method of the present invention has a certain softness when stored in the refrigerator, can be stretched by 1 - 3 cm, can also be curled into a circle, has strong plasticity and ductility, the product has bright colors, and is not prone to problems such as texture incompleteness like stripe breakage and chipping during storage, and can be stored at room temperature for 6 months. Detailed implementation mode
[0027] The following embodiments are provided to better understand the present invention further. It is not limited to the best implementation mode, and does 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 existing technologies falls within the protection scope of the present invention.
[0028] 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 reagents or instruments not indicating the manufacturer, they are all conventional reagent products that can be obtained through commercial purchase.
[0029] 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 manufacturer of the concentrated milk protein used in the following embodiments is Fonterra, the protein content is 80%, the manufacturer of the colostrum basic protein is Dutch Alpina Nutrition Group, and the fruit and vegetable juice is the concentrated carrot juice provided by Shandong Jiamei.
[0030] Example 1:
[0031] A kind of processed cheese, the raw material composition is shown in Table 1 below. The raw materials in Table 1 not marked with units are all in kg:
[0032] Table 1
[0033]
[0034] The preparation method of the above-mentioned processed cheese is as follows:
[0035] (1) Primary mixing: Mix raw milk and concentrated milk protein at a temperature of 60 °C for 10 min.
[0036] (2) Sterilization: The liquid material is sterilized at 75 °C for 3 min.
[0037] (3) Fermentation and coagulation: Cool the liquid material to 28 °C for inoculation and addition of rennet, and stop fermentation when the pH of the liquid material drops to 4.8.
[0038] (4) Chopping: Put the semi-finished liquid material of the fermented and coagulated product and the remaining raw materials into a chopping pan, add primary milk basic protein, fructooligosaccharide, galactooligosaccharide, and maltose to the chopping pan, and chop at a speed of 1000 r for 200 s.
[0039] (5) Shearing and melting: Put the liquid material into a chopping pan, add all the remaining raw materials, heat to 90 °C, and shear at 1800 rpm for 300 s.
[0040] (6) Kneading and stretching: Under the condition of 75 °C, the screw rod stretches in the opposite direction at a speed of 100 rpm for 200 s.
[0041] (7) Indenting and cutting: Indent the sheet cheese through an indenting machine, and cut the product into long strips with a length and width of 10 * 4 cm.
[0042] (8) Packaging and refrigeration: After the product is curled into a circular shape, it is packaged.
[0043] Example 2:
[0044] A processed cheese, the raw material composition is shown in Table 1 below. For the raw materials in Table 2 without indicating the unit, they are all in kg:
[0045] Table 2
[0046]
[0047] The preparation method of the above-mentioned processed cheese is as follows:
[0048] (1) Primary mixing: Mix raw milk and concentrated milk protein at a temperature of 63 °C for 12 min.
[0049] (2) Sterilization: The liquid material is sterilized at 78 °C for 5 min.
[0050] (3) Fermentation and coagulation: Cool the liquid material to 30 °C for inoculation and addition of rennet, and stop fermentation when the pH of the liquid material drops to 4.85.
[0051] (4) Chopping and mixing: Put the semi-finished fermented curd liquid and the remaining raw materials into the chopping and mixing pot. Add basic whey protein, fructooligosaccharide, galactooligosaccharide, and maltose into the chopping and mixing pot. The chopping and mixing speed is 1200 r, and it runs for 250 s.
[0052] (5) Shearing and melting: Put the liquid material into the chopping and mixing pot, add all the remaining raw materials, heat to 95 °C, and shear at 1900 rpm for 350 s.
[0053] (6) Kneading and stretching: Under the condition of 78 °C, the screw rod stretches in the opposite direction at a speed of 120 rpm for 180 s.
[0054] (7) Indenting and cutting: Indent the sheet cheese through an indenting machine, and cut the product into long strips with a length and width of 10 * 4 cm.
[0055] (8) Packaging and refrigeration: After the product is curled into a circular shape, it is packaged.
[0056] Example 3:
[0057] A processed cheese, the raw material composition is as shown in Table 3 below. The raw materials in Table 3 without indicating the unit are in kg:
[0058] Table 3
[0059]
[0060] The preparation method of the above-mentioned processed cheese is as follows:
[0061] (1) Primary mixing: Mix raw milk and concentrated milk protein at a temperature of 65 °C for 15 min.
[0062] (2) Sterilization: The liquid material is sterilized at 75 °C for 5 min.
[0063] (3) Fermenting and curdling: Cool the liquid material to 28 °C for inoculation and add rennet, and stop fermentation when the pH of the liquid material drops to 5.0.
[0064] (4) Chopping and mixing: Put the semi-finished fermented curd liquid and the remaining raw materials into the chopping and mixing pot. Add basic whey protein, fructooligosaccharide, galactooligosaccharide, and maltose into the chopping and mixing pot. The chopping and mixing speed is 1500 r, and it runs for 300 s.
[0065] (5) Shearing and melting: Put the liquid material into the chopping and mixing pot, add all the remaining raw materials, heat to 93 °C, and shear at 2000 rpm for 400 s.
[0066] (6) Kneading and stretching: Under the condition of 80 °C, the screw rod stretches in the opposite direction at a speed of 150 rpm for 200 s.
[0067] (7) Indentation, cutting: The sheet cheese is indented by an indentation machine, and the product is cut into long strips with a length of 10 cm and a width of 4 cm.
[0068] (8) Packaging, refrigeration: After the product is curled into a circular shape, it is packaged.
[0069] Example 4:
[0070] A processed cheese, the raw material composition is shown in Table 4 below. For the raw materials in Table 4 that are not marked with units, they are all in kg:
[0071] Table 4
[0072]
[0073] The preparation method of the above-mentioned processed cheese is as follows:
[0074] (1) Primary mixing: Raw milk and concentrated milk protein are mixed at a temperature of 65 °C for 13 min.
[0075] (2) Sterilization: The liquid material is sterilized at 80 °C for 3 min.
[0076] (3) Fermentation and coagulation: The liquid material is cooled to 32 °C for inoculation and addition of rennet, and the fermentation is stopped when the pH of the liquid material drops to 4.9.
[0077] (4) Chopping: The semi-finished liquid material of the fermented and coagulated product and the remaining raw materials are put into a chopping pot, and primary milk basic protein, fructooligosaccharide, galactooligosaccharide, and maltose are added to the chopping pot. The chopping speed is 1400 r, and it runs for 280 s.
[0078] (5) Shearing, melting: The liquid material is put into a chopping pot, and all the remaining raw materials are added. It is heated to 95 °C and sheared at 1900 rpm for 450 s.
[0079] (6) Kneading, stretching: Under the condition of 78 °C, the screw rod stretches in the opposite direction at a speed of 130 rpm for 180 s.
[0080] (7) Indentation, cutting: The sheet cheese is indented by an indentation machine, and the product is cut into long strips with a length of 10 cm and a width of 4 cm.
[0081] (8) Packaging, refrigeration: After the product is curled into a circular shape, it is packaged.
[0082] Example 5
[0083] A processed cheese, the raw material composition is shown in Table 5 below. For the raw materials in Table 5 that are not marked with units, they are all in kg:
[0084] Table 5
[0085]
[0086] The preparation method of the above-mentioned processed cheese is as follows:
[0087] (1) First mixing: Mix raw milk and concentrated milk protein at 60 °C for 15 min.
[0088] (2) Sterilization: The liquid material is sterilized at 79 °C for 4 min.
[0089] (3) Fermentation and curdling: Cool the liquid material to 30 °C for inoculation and addition of rennet, and stop fermentation when the pH of the liquid material drops to 5.0.
[0090] (4) Chopping: Put the semi-finished liquid material of fermented and curdled milk and the remaining raw materials into the chopping pan, add bovine colostrum basic protein, fructooligosaccharide, galactooligosaccharide, and maltose into the chopping pan, and the chopping speed is 1500 r, running for 260 s.
[0091] (5) Shearing and melting: Put the liquid material into the chopping pan, add all the remaining raw materials, heat to 90 °C, and shear at 1800 rpm for 380 s.
[0092] (6) Kneading and stretching: Under the condition of 80 °C, the screw rod stretches in the opposite direction at a speed of 130 rpm for 180 s.
[0093] (7) Indenting and cutting: Indent the sheet cheese through an indenting machine, and cut the product into long strips with a length and width of 10 * 4 cm.
[0094] (8) Packaging and refrigeration: The product is curled into a circular shape and then packaged.
[0095] Example 6
[0096] The difference between this example and Example 1 is that fermentation stops when the pH drops to 5.2, and the others are the same as in Example 1.
[0097] The viscosity of the product increases, the texture is soft, it can be bent into a specific shape, it is not easy to break, but it is easy to stick and not refreshing, and the sensory score shows no toughness.
[0098] Example 7
[0099] The difference between this example and Example 1 is that in this example, there are 4 kg of bovine colostrum basic protein and 5 kg of calcium caseinate, and the others are the same as in Example 1.
[0100] The product has a delicate and uniform taste, elasticity, the product is relatively soft, and it does not break after stretching, but it is relatively sticky and not refreshing, and the sensory score shows low toughness.
[0101] Example 8
[0102] The difference between this example and Example 1 is that in this example, the concentrated carrot juice (Chr. Hansen) is replaced by extracting juice from carrots, and the others are the same as in Example 1.
[0103] The product is softer, does not break after stretching, but has a lighter and darker color, does not have a specific color after heating, is easy to decompose, and the color gradually fades within the shelf life.
[0104] Comparative Example 1
[0105] The difference between this comparative example and Example 1 is that in this comparative example, there are 3 kg of fructooligosaccharide, 1 kg of galactooligosaccharide, and 5 kg of maltose, and the others are the same as in Example 1.
[0106] The product breaks after stretching, has no elasticity, and both the ductility and breakability are poor. The elasticity of the product is 4 mm, and the breakability is 20 g.
[0107] Comparative Example 2
[0108] The difference between this comparative example and Example 1 is that in this comparative example, there are 1.5 kg of colostrum basic protein and 1 kg of calcium caseinate, and the others are the same as in Example 1.
[0109] The product has a rough texture and a granular feeling, breaks after stretching, the elasticity is 3 mm, and it does not have ductility and is easy to break.
[0110] Comparative Example 3
[0111] The difference between this comparative example and Example 1 is that in this comparative example, there are 0.3 kg of gelatin and 0.2 kg of sodium carboxymethylcellulose, and the others are the same as in Example 1.
[0112] The product is softer, easy to break after stretching, the elasticity is reduced to 2 mm, the tissue state is uneven, and the color is darker.
[0113] Comparative Example 4
[0114] The difference between this comparative example and Example 1 is that in this comparative example, the kneading and stretching process is cancelled, and the others are the same as in Example 1.
[0115] The product is harder, has poor ductility, is easy to break when bent, has no elasticity, and the elasticity is 2 mm.
[0116] Experimental Example 1:
[0117] The products prepared in the examples and comparative examples were subjected to total texture analysis (TPA). Among them, the conditions for measuring elasticity and breakability using total texture analysis (TPA) were: select a P-1S spherical probe, the test speed was 2.0 mm / s, the probe pressing distance was 5 mm, the return speed was 2 mm / s, and the trigger force was 5.0 g. Each data was measured 3 times, and the average value was calculated. The index ranges and test results of each detection index are shown in Tables 6 and 7 below:
[0118] Table 6
[0119] Evaluation Index Index Range Elasticity / mm 7 - 9mm Fracture Resistance / g 50-70g Wire Drawing Property / cm 1 - 3cm
[0120] Table 7
[0121] Example Elasticity Fracture Resistance Wire Drawing Property Example 1 7.8 55 5.5 Example 2 8.3 65 2.3 Example 3 9.0 70 6.3 Example 4 8.5 50 2.5 Example 5 7.3 57 1.8 Example 6 5.4 100 1.0 Example 7 9 55 6.0 Example 8 4 65 2.0 Comparative Example 1 4 20 3.5 Comparative Example 2 3 30 2.0 Comparative Example 3 2 56 2.5 Comparative Example 4 2 20 1.0
[0122] Meanwhile, the present invention also conducts combined experiments on different parameter conditions within the scope of the embodiments by referring to the embodiments. After testing and statistics, the elasticity of the products prepared within the process parameter range of the present invention is 7-9 mm, the fracture resistance is 50-70 g, the wire drawing length is 1-3 mm, the products are strip-shaped texture products with a length and width of 10*4 cm, have a certain softness when stored under refrigeration, can be stretched by 1-3 cm, and can also be curled into a circle, with strong plasticity and ductility.
[0123] Experimental Example 2:
[0124] The products prepared in the examples and comparative examples were subjected to sensory determination. Specifically, 15 professionals were invited to conduct sensory evaluation on the foods in the examples and comparative examples. The sensory evaluation criteria are shown in Table 8, and the sensory scores are shown in Table 9.
[0125] Table 8
[0126]
[0127] Table 9
[0128]
[0129]
[0130] The products prepared in the examples of the present invention have excellent sensory properties, can be curled into a circle, have strong plasticity and ductility, the product color is bright, and there is no problem of stripe fracture during storage.
[0131] Experimental Example 3:
[0132] The products prepared in Experimental Example 2 were respectively detected in Experimental Examples 1 and 2 at different time points, and the detection results are shown in Table 10 below.
[0133] Table 10
[0134]
[0135] In summary, the products of the present invention have stable texture during the shelf life, do not significantly affect the curling property, plasticity and ductility of the products, and can be stored for 6 months under refrigeration conditions.
[0136] Obviously, the above embodiments are merely examples given for clear illustration and are not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or alterations 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 alterations derived therefrom still fall within the protection scope of the present invention.
Claims
1. A processed cheese, characterized in that, The raw materials include: 60-70 parts by weight of raw cow milk, 3-5 parts by weight of concentrated milk protein, 2-4 parts by weight of colostrum basic protein, 2-5 parts by weight of calcium caseinate, 4-6 parts by weight of fructooligosaccharide, 2-4 parts by weight of galactooligosaccharide, 2-4 parts by weight of maltose, 0.8-1.2 parts by weight of gelatin, 0.3-0.6 parts by weight of sodium carboxymethylcellulose, 2-3 parts by weight of fruit and vegetable juice, a fermentation starter, and 0.5-1.0 g / T of rennet.
2. The processed cheese according to claim 1, wherein The fermentation starter includes 50 U / T of Lactococcus lactis subsp. diacetylactis, 50 U / T of Lactococcus lactis subsp. lactis, and 50 U / T of Lactococcus lactis subsp. cremoris.
3. The preparation method of a processed cheese according to claim 1 or 2, characterized in that, It includes: Mixing: Mix raw cow milk and concentrated milk protein and mix them evenly to obtain a premix. Sterilization: Sterilize the premix. Fermentation: Add the fermentation starter and rennet to the sterilized premix and ferment to obtain a semi-finished liquid material. Chopping and mixing: Chop and mix the semi-finished liquid material with colostrum basic protein, fructooligosaccharide, galactooligosaccharide, and maltose to obtain a preliminary mixture. Melting and shearing: Mix and heat the preliminary mixture with the remaining raw materials to melt and shear to obtain a mixed material. Kneading and stretching: Under the condition of 75-80 °C, stretch the mixed material counterclockwise at a speed of 100-150 rpm for 150-200 s to obtain sheet cheese. Indentation and cutting: Indent and cut the sheet cheese with an indentation machine to obtain the finished product.
4. The preparation method according to claim 3, characterized in that, In the mixing step, the mixing temperature is 60-65 °C and the mixing time is 10-15 min.
5. The preparation method according to claim 3 or 4, characterized in that In the sterilization step, the sterilization temperature is 75-80 °C and the sterilization time is 3-5 min.
6. The preparation method according to any one of claims 3-5, characterized in that, In the fermentation step, the fermentation temperature is 28-32 °C, and / or ferment until the pH value is 4.8-5.
0.
7. The preparation method according to any one of claims 3-6, characterized in that, In the chopping and mixing step, the chopping and mixing parameters are 1000-1500 rpm and the chopping and mixing time is 200-300 s.
8. The preparation method according to any one of claims 3-7, characterized in that, The melting temperature is 90-95 °C.
9. The preparation method according to any one of claims 3-8, characterized in that, The rotation speed of the shearing is 1800-2000 rpm and the shearing time is 300-500 s.
10. The preparation method according to any one of claims 3-8, characterized in that, The length of the finished product is 10 cm and the width is 4 cm.