Cheese as well as preparation method and application thereof in preparation of cheese products

Abstract

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy products, in particular to cheese, a preparation method thereof and application thereof in the preparation of cheese products. Background Art

[0002] Stuffed cheese, a new category for fresh food and meal preparation, is a popular fresh cheese product in China. Its unique filling texture, light flavor, and low calorie count have earned it a growing consumer following. Stuffed cheese is also easy to consume and highly reproducible, pairing directly with vegetables and fruit. It's a top choice for light meals among young, white-collar consumers in first- and second-tier cities and represents the most promising category for retail fresh cheese conversion in China. Stuffed cheese, with its outer layer consisting of a rind and an inner layer containing a mixture of cream and shredded mozzarella, currently faces quality issues such as denaturation, collapse, and leakage within its shelf life, as well as stickiness, clumping, and separation of the filling, which urgently need to be addressed.

[0003] Prior art CN 11876598A discloses a stuffed natural cheese, which is made of natural cheese as an outer layer and stuffed contents. The specific gravity of the stuffed natural cheese is less than 1.0, and the contents include a bubble-containing emulsion with a specific gravity less than 0.89. The stuffed natural cheese provided by this prior art mainly achieves good taste and ease of consumption when cut by controlling the specific gravity and selecting the fillings in the bubble-containing emulsion. It does not provide a corresponding solution to the problems of shape retention and poor stability and uniformity that exist in current cheese products containing fillings. More importantly, this prior art does not make any performance improvements to the raw cheese used as the raw material for the stuffed natural cheese, in order to solve the problems of poor shape retention and poor stability and uniformity of current stuffed cheese products from the raw material side.

[0004] Therefore, the current application of cheese, especially in cheese products containing fillings, urgently needs to solve the problems of poor shape retention and stable uniformity, and provide a cheese raw material with good comprehensive performance. Summary of the Invention

[0005] The present invention addresses the defects and shortcomings of cheese products in the prior art, such as insufficient shape-retaining and setting capabilities and poor stability and uniformity, and provides a cheese having specific TPA texture indicators, thereby effectively solving the above-mentioned problems of insufficient shape-retaining and setting capabilities and poor texture stability in current cheese products, and significantly improving the quality stability of the product during its shelf life.

[0006] Another object of the present invention is to provide an application of cheese in the preparation of cheese products.

[0007] Another object of the present invention is to provide a stuffed cheese.

[0008] Another object of the present invention is to provide a method for preparing stuffed cheese.

[0009] Another object of the present invention is to provide a stuffed cheese product.

[0010] In a first aspect, the present invention provides a cheese having at least one of the following TPA texture indicators: (1) Surface hardness is 0.5~0.7N, relaxation elasticity is 34~46%, and surface adhesion energy is 0.09~0.220N.mm; (2) The extension force is 4.2~5.4N, and the extension distance is 80~90mm. The cheese preparation method comprises the following steps: S1. The skim milk and cream were mixed and sterilized to obtain a mixture, a starter was added to the mixture for pre-acidification, and then rennet was added to obtain curd, the curdling time was 25-30min, the rennet activity was 40~60IMCU / L, and the rennet was a microbial fermentation rennet; S2. The curd obtained in S1 is cut into clots, leaving 1 to 1.2 times the mass of the curd amount of whey, the remaining whey is discharged, and the curd after the whey discharge is matured until the pH value of the curd is 4.9 to 5.2, the curd calcium content is 400 to 490 mg / 100 g, and the water content is 51 to 53 g / 100 g; S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese. The blanching and stretching treatment is a three-stage process: the first stage is to preheat and melt the curd after the ripening treatment; the second stage is to stretch the preheated and melted curd, and the stretching speed is 50-100 rpm; the third stage is to exhaust the curd after the stretching treatment. The total processing time of the first and second stages is 20-30 minutes, and the stretching treatment temperature is 60-80°C.

[0011] According to the method for preparing cheese provided by the present invention, preferably, in the mixture in S1, the proportion of skim milk is 92.7-93.3 wt%.

[0012] In a second aspect, the present invention also provides a use of cheese in preparing cheese products.

[0013] In a third aspect, the present invention provides a stuffed cheese, wherein at least one of the rind or the stuffing of the stuffed cheese is prepared from a raw material containing the cheese.

[0014] According to the stuffed cheese provided by the present invention, preferably, the stuffing of the stuffed cheese comprises cheese shreds prepared from the cheese, and the content of the cheese shreds in the stuffing is 26-34 wt %.

[0015] According to the present invention, a stuffed cheese is provided. Preferably, the stuffing of the stuffed cheese comprises the following components, calculated in parts by mass: 43-48 parts of cream, 23-26 parts of skim milk, 26-34 parts of shredded cheese, and 0.4-0.6 parts of edible salt.

[0016] In a fourth aspect, the present invention further provides a method for preparing stuffed cheese, wherein the preparation of the stuffing of the stuffed cheese comprises the following steps: The mixture is mixed with cream and skim milk to obtain a mixture, homogenized and sterilized, and shredded cheese and edible salt are added to the sterilized mixture and mixed, wherein the homogenization comprises at least two stages of homogenization, the two stages of homogenization temperature is 60-70° C., the first stage of homogenization pressure is 150-220 bar, and the second stage of homogenization pressure is 40-50 bar. The cheese shreds are prepared from the cheese or the cheese shreds prepared by the preparation method.

[0017] According to the method for preparing stuffed cheese provided by the present invention, preferably, the method further includes the step of preparing the outer crust: placing the outer crust in an all-in-one filling and molding machine to complete the filling filling, molding and sealing to obtain the stuffed cheese, wherein the filling temperature is 55-65°C, and the filling amount is 60% or more of the total mass of the stuffed cheese.

[0018] In a fifth aspect, the present invention also provides a stuffed cheese product, wherein the stuffed cheese or the stuffed cheese prepared according to the preparation method is partially or completely immersed in sterile saline, and the sterile saline comprises the following components, calculated by mass: 99.6 to 99.8 parts of sterile water, 0.1 to 0.2 parts of edible salt, and 0.1 to 0.2 parts of calcium chloride.

[0019] Beneficial effects:

[0020] The cheese provided by the present invention has suitable texture indicators, can maintain good shaping and shape-retaining capabilities after stretching, and maintains a smooth, uniform and shiny surface during the stretching process. When used to prepare cheese filling products, it can form a uniform and stable viscous state with other filling materials through a homogenization process, without agglomeration or stratification, with suitable fluidity, and can retain the thread-like shape and taste of its own cheese shreds, with a slight chewy feeling and a delicate taste, and can be widely used in the preparation of stuffed cheese products. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to make the contents of the present invention more clearly understood, the present invention is further described in detail below based on specific embodiments of the present invention in conjunction with the accompanying drawings.

[0022] Figure 1 Images of cheeses that scored 24 to 35 points for appearance.

[0023] Figure 2Images of cheeses rated 12 to 23 for appearance.

[0024] Figure 3 Images of cheeses scored on a scale of 0 to 11 for appearance.

[0025] Figure 4 Image of a stuffed cheese rind with a textural score of 30-40.

[0026] Figure 5 The appearance of the cheese filling with a tissue status score of 30 to 40 points.

[0027] Figure 6 Appearance of stuffed cheese rinds with a textural score of 21 to 30.

[0028] Figure 7 The figure shows the appearance of cheese fillings with a tissue status score of 21 to 30 points.

[0029] Figure 8 Images of stuffed cheese rinds scored 10 to 20 for textural status.

[0030] Figure 9 The appearance of the cheese filling with a tissue state score of 10 to 20 points.

[0031] Figure 10 Appearance of cheese fillings containing fillings, with a tissue status score of 0 to 9. DETAILED DESCRIPTION

[0032] The following examples are intended to illustrate the present invention but are not intended to limit the scope of the invention. Where specific techniques or conditions are not specified in the examples, the methods were performed according to those described in the literature in the art or according to the product instructions. Where the manufacturer of the reagents or instruments is not specified, all are conventional products available through regular channels.

[0033] The main raw materials mentioned in the examples and comparative examples of the present invention are from the following sources: The indicators of skimmed milk are: protein 3.0~3.4g / 100g, fat ≤0.2g / 100g, lactose 4.0~5.5g / 100g, derived from milk separation (Inner Mongolia Mengniu Dairy (Group) Co., Ltd.).

[0034] The indicators of light cream are: protein 1.0-1.5g / 100g, fat 40%, derived from milk separation (Inner Mongolia Mengniu Dairy (Group) Co., Ltd.

[0035] Streptococcus thermophilus source: Chr. Hansen.

[0036] Rennet is a microbial fermentation rennet sourced from: Chr. Hansen, MICROLANT® Supreme200NB.

[0037] The rennet is of animal origin and the manufacturer is Chr. Hansen.

[0038] Unless otherwise specified, all ingredients in the following examples and comparative examples are from the same source.

[0039] In a specific embodiment, the present invention provides a cheese having at least one of the following TPA texture indicators: (1) Surface hardness is 0.5~0.7N, relaxation elasticity is 34~46%, and surface adhesion energy is 0.09~0.220N.mm; (2) The extension force is 4.2~5.4N, and the extension distance is 80~90mm. The cheese preparation method comprises the following steps: S1. The skim milk and cream were mixed and sterilized to obtain a mixture, a starter was added to the mixture for pre-acidification, and then rennet was added for coagulation to obtain curd, the coagulation time was 25-30min, the rennet activity was 40~60IMCU / L, and the rennet was a microbial fermentation rennet; S2. The curd obtained in S1 is cut into clots, leaving 1 to 1.2 times the mass of the curd amount of whey, the remaining whey is discharged, and the curd after the whey discharge is matured until the pH value of the curd is 4.9 to 5.2, the curd calcium content is 400 to 490 mg / 100 g, and the water content is 51 to 53 g / 100 g; S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese. The blanching and stretching treatment is a three-stage process: the first stage is to preheat and melt the curd after the ripening treatment; the second stage is to stretch the preheated and melted curd, and the stretching speed is 50-100 rpm; the third stage is to exhaust the curd after the stretching treatment. The total processing time of the first and second stages is 20-30 minutes, and the stretching treatment temperature is 60-80°C.

[0040] The cheese TPA texture (surface hardness, relaxation elasticity, surface adhesion energy) mentioned in the present invention is measured by the following method: Texture analyzer: TA-XT2i (Stable Micro Systems, Godalming, Surrey, UK).

[0041] Take cheese sample (area 50mm 50mm), refrigerate at 4℃ for at least 12h; take out the sample and place it on the texture analyzer, use a spherical probe, probe descent speed: 100mm / min, probe descent height: 5mm, and measure at least 3 times.

[0042] The cheese TPA texture (extensibility) index mentioned in the present invention is measured by the following method: The cheese sample was made into a round cheese cake with a thickness of 2 mm and a diameter of 8 cm, and placed on a texture analyzer at a temperature of 30°C. A spherical probe with a diameter of 12.7 cm was used. The probe descended at a speed of 30 mm / min, a descending pressure of 5.1 g, and a descending height of 130 mm. The maximum force used for rupture and the distance reached at rupture were recorded, which are the extension force and extension distance.

[0043] In a specific embodiment, the surface hardness of the cheese provided by the present invention can be, for example, point values ​​such as 0.51N, 0.53N, 0.59N, 0.61N, 0.64N, 0.7N, or any range value, the relaxation elasticity can be, for example, point values ​​such as 34.8%, 35.3%, 38%, 39.7%, 42.1%, 43.2%, 45.3%, or any range value, and the surface adhesion energy is 0.091~0.215N.mm, for example, point values ​​such as 0.095N.mm, 0.125N.mm, 0.154N.mm, 0.156N.mm, 0.198N.mm, 0.203N.mm, or any range value.

[0044] The extensibility of the cheese provided by the present invention can be, for example, point values ​​such as 4.2N, 4.24N, 4.31N, 4.61N, 4.73N, 5.12N, 5.2N, 5.31N or any range values, and the extension distance can be, for example, point values ​​such as 80mm, 81mm, 84mm, 85mm, 87mm, 89mm, 90mm or any range values.

[0045] Compared with the existing cheese products used for the preparation of stuffed cheese, the cheese provided by the present invention has specific TPA texture indicators, which is more conducive to comprehensively improving the quality of the cheese product in terms of appearance, color, smell and tissue morphology.

[0046] Among them, the cheese provided by the present invention has suitable ductility (including extensibility and extensibility distance), which can significantly increase the filling extrusion force that the cheese can withstand when used as a stuffed cheese rind, thereby increasing the anti-rupture threshold. When used to prepare cheese rind, it can maintain good shaping and shape retention after stretching, and the surface remains smooth, uniform and shiny during the stretching process.

[0047] The cheese provided by the present invention has suitable hardness, elasticity and adhesion energy indicators. When used to prepare cheese filling products, it can form a uniform and stable viscous state with other filling materials through a homogenization process, without agglomeration or stratification, with appropriate fluidity, and can retain the thread-like shape and taste of its own cheese shreds, with a slight chewy feeling and a delicate taste.

[0048] In some specific embodiments, the cheese provided by the present invention also has the following physical and chemical parameters: based on 100g of cheese: water 55-58g, fat 21-24g, protein 19-21g.

[0049] Among them, it should be noted that: moisture shall comply with GB 5009.3-2016 "Determination of Moisture in Foods", fat shall comply with GB5009.6-2016 Method 3, and protein shall comply with GB 5009.5-2016 Method 1, and the protein conversion coefficient is 6.25.

[0050] Furthermore, cheese having the above physical and chemical parameters can further comprehensively improve and enhance the above-mentioned comprehensive quality of cheese.

[0051] In the cheese preparation method provided by the present invention, the indicators of the skim milk used in S1 are: protein 3.0-3.4g / 100g, fat ≤0.2g / 100g, lactose 4.0-5.5g / 100g; the indicators of the light cream are protein 0.1-0.2g / 100g, fat 40%.

[0052] The skim milk and cream in S1 can be mixed by any mixing method available in the art, for example, a static mixer can be used for online mixing at a mixing temperature of 8-12°C. After mixing, the mixture enters a pasteurization balancing tank at a pasteurization condition of 70-72°C / 15s.

[0053] After sterilization, the temperature is lowered to 35-40°C and further acidified and coagulated: skim milk and cream are mixed and sterilized to obtain a mixture, to which a starter is added for pre-acidification for 25-40 minutes. The starter used in the present invention may be, for example, thermophilic Streptococcus, and the amount used may be 3.5-3.7% of the mass of the mixture. Rennet is then diluted with sterile water having a mass 10 times that of rennet to obtain a rennet solution, which is added to the pre-acidified mixture to produce curds. The rennet treatment time is 25-30 minutes, and the rennet activity is 40-60 IMCU / L.

[0054] The coagulation time and the amount of rennet are both key control factors in the coagulation step. The control of the coagulation process through a coordinated overall solution can achieve the control of indicators such as cheese hardness and moisture.

[0055] In another specific embodiment, the clotting time can be, for example, 25 min, 27 min, 28 min, 30 min, or any range thereof. The chymosin activity can be, for example, 40 IMCU / L, 42 IMCU / L, 44 IMCU / L, 46 IMCU / L, 48 IMCU / L, 50 IMCU / L, 52 IMCU / L, 54 IMCU / L, 56 IMCU / L, 58 IMCU / L, 60 IMCU / L, or any range thereof.

[0056] In the specific coagulation process, in order to obtain the above-mentioned cheese product with better ductility, which is more suitable for preparing stuffed cheese rind, the rennet activity is preferably 40-50 IMCU / L.

[0057] In the specific coagulation process, in order to obtain the above-mentioned cheese product with more excellent texture indicators, which is more suitable for preparing fillings for stuffed cheese, the preferred chymosin activity is 50-60 IMCU / L.

[0058] The basis for determining the curd cutting time is: start cutting from the time when the curd formed by adding rennet is relatively soft. It can also be generally determined as the time from the time when protein flocculent particles begin to form after adding rennet, and then start cutting after extending the time by 1.8 to 2 times the time of forming curd protein particles.

[0059] In step S2, the curd obtained in S1 is cut and the whey is discharged, and the whey discharge amount is controlled to 70-80wt% of the total whey. This is different from the whey separation operation after the curd is cut in the prior art. In step S2, part of the whey is retained, and the reserved amount of whey can completely cover the curd, thereby improving the pH value, calcium and water consistency between batches, balancing the humidity and acidity inside and outside, continuously reducing the calcium content, and increasing elasticity and ductility. The curd under the whey heat preservation is subjected to a aging treatment until the pH value of the curd is 4.9-5.2 before entering the next step of blanching and stretching the curd. The aging treatment lasts for 2 hours. Lowering the pH of the curd causes continuous dehydration during the curd pH reduction process, resulting in a hardened curd texture and good cheese surface hardness. However, if the pH of the curd after the blanching and stretching step is too low, below 4.9, the curd structure of the product will be soft and lack good cheese surface hardness. Furthermore, the low pH and low calcium content will cause the calcium bridge network formed by casein and calcium to become loose, thereby reducing hardness and relaxation elasticity, making it impossible to fully wrap the filling as a crust. Furthermore, the cheese will be loose and easily broken, sticky and difficult to cut, and will not have good shape retention and setting ability. In specific embodiments, the aging time can be 150 minutes, 160 minutes, 170 minutes, 180 minutes, or any range thereof.

[0060] In the blanching and stretching operation of the curd in step S3, the blanching and stretching temperature needs to be strictly controlled to be 60~75℃ and the time is 20~30min. If the blanching and stretching temperature is too high, the cheese product will have strong fluidity and cannot form a linear fiber structure, and will not have specific good ductility indicators.

[0061] In a specific embodiment, the hot-scalding and stretching temperature can be, for example, 60°C, 65°C, 70°C, 72°C, 75°C, or other point values ​​or any range thereof, and the hot-scalding and stretching time can be 20 min, 25 min, or 30 min, etc.

[0062] In a specific embodiment, the first stage of the three-stage blanching and stretching process is to preheat and melt the matured curd. The preheating temperature is preferably 60-65°C to fully melt the matured curd. In the second stage of the stretching process, the stretching temperature for cheese used as the rind is preferably 60-65°C to achieve better extensibility. To ensure the fluidity of the cheese used as the filling and its stability when immersed in ingredients such as cream, the stretching temperature for cheese used as the filling is preferably 70-75°C.

[0063] In certain specific embodiments, in order to further optimize the fat and protein ratio of the cheese product, ensure a more suitable product hardness and elastic texture, and make the cheese uniform in thickness after stretching and have good inclusive elasticity, preferably, in the mixture described in S1, the proportion of skim milk is 92.7~93.3wt%.

[0064] In a specific embodiment, the present invention further provides a use of the above-mentioned cheese in preparing cheese products.

[0065] In a specific embodiment, the present invention further provides a stuffed cheese, wherein at least one of the rind or the filling of the stuffed cheese is prepared from raw materials including the above-mentioned cheese.

[0066] In a specific embodiment, the cheese provided by the present invention can be used alone as a raw material for preparing the rind of stuffed cheese, or can be used alone as a raw material for preparing the filling of stuffed cheese. More preferably, both the rind and the filling of stuffed cheese are prepared using the cheese provided by the present invention as a raw material.

[0067] In a specific embodiment, when the stuffed cheese product mentioned in the present invention is prepared by using the cheese provided by the present invention for both the rind and the filling, the present invention does not specifically limit the specific mass ratio of the rind and the filling, and can refer to the proportion of conventional stuffed cheese products. For example, the rind of the stuffed cheese product can account for 35~40wt%, and the filling can account for 60~65wt%.

[0068] In addition, the present invention does not impose any particular limitation on the shape of the stuffed cheese product. For example, the product may be an oval or other achievable shape for stuffed cheese products known in the art. Similarly, the filling of the stuffed cheese product may be in any achievable shape for a stuffed cheese product, preferably a filamentous, flowable fluid to provide a better sensory experience.

[0069] In a specific embodiment, the stuffed cheese product provided by the present invention uses the cheese provided by the present invention as the rind, and the elasticity, moisture and viscosity of the cheese rind can be precisely controlled to ensure that the product can reach a thickness of 2 to 3 mm and wrap the filling, with a uniform texture and no leakage, and can achieve a tight seal of a filamentous, flowable and thick fluid filling.

[0070] In a specific embodiment, when the cheese provided by the present invention is used as the filling material of the stuffed cheese, it can be further preferably controlled that the filling of the stuffed cheese contains cheese shreds prepared from the cheese raw materials, and the content of cheese shreds in the overall filling is 26~34wt%, for example, it can be 26.16wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 33.85wt%, 34wt% or other point values ​​or arbitrarily composed range values.

[0071] In a specific embodiment, the present invention does not limit the specific filling composition of the stuffed cheese using the cheese provided by the present invention as the filling raw material. The filling raw materials containing the cheese provided by the present invention that can be realized in the art are within the reasonable protection scope of the present invention.

[0072] In some specific embodiments, for example, the present invention can use the following filling composition of the cheese filling: 43-48 parts of cream, 23-26 parts of skim milk, 26-34 parts of cheese shreds, and 0.4-0.6 parts of edible salt.

[0073] In a specific embodiment, the total amount of the filling components of the stuffed cheese is preferably 100 parts, and the mass parts of each component are determined according to its relative content.

[0074] The content of light cream can be, for example, 43 parts, 44 parts, 45 parts, 46 parts, 47 parts, 48 ​​parts, etc., or any range of values ​​thereof, and the content of edible salt can be, for example, 0.4 parts, 0.5 parts, 0.6 parts, etc.

[0075] In some specific embodiments, the present invention further provides a method for preparing cheese containing fillings. In order to further improve the mixing uniformity of the fillings, enhance the delicate texture of the fillings, and maintain a uniform and stable mixing system, the preparation of the fillings of the cheese containing fillings comprises the following steps: Cream and skim milk are mixed to obtain a mixture, the mixture is homogenized and sterilized, and shredded cheese and edible salt are added to the sterilized mixture to obtain a filling containing cheese, wherein the homogenization comprises at least two stages, the two-stage homogenization temperature is 60-70° C., the first-stage homogenization pressure is 150-220 bar, and the second-stage homogenization pressure is 40-50 bar. The cheese shreds are prepared from the above-mentioned cheese or the cheese shreds prepared by the above-mentioned preparation method.

[0076] In a specific exemplary embodiment, the homogenization temperature can be, for example, 60°C, 65°C, 70°C or other point values ​​or any range value constituted, the first-level homogenization pressure can be, for example, 150 bar, 160 bar, 170 bar, 180 bar, 190 bar, 200 bar, 210 bar, 220 bar or other point values ​​or any range value constituted, and the second-level homogenization pressure can be, for example, 40 bar, 41 bar, 42 bar, 43 bar, 44 bar, 45 bar, 46 bar, 47 bar, 48 bar, 49 bar, 50 bar or other point values ​​or any range value constituted.

[0077] In the preparation method of the filling of the stuffed cheese provided by the present invention, the homogenization treatment includes at least two stages of homogenization. The specific homogenization process can further optimize the mixing effect of the filling, ensure the uniform and stable texture, and is more conducive to improving the softening and sticking and stratification and agglomeration phenomena of the filling. At the same time, it can further improve the taste of the stuffed cheese product. The filling cream and cheese shreds are mixed evenly and consistently, with obvious filaments, a chewy feel, smooth and delicate, moderate consistency, and flowability.

[0078] In a specific embodiment, cream and skim milk are mixed to obtain a mixture, which is homogenized and sterilized at 110°C / 15s. After sterilization, the mixture is cooled to 2-6°C and then mixed with shredded cheese and edible salt to mix evenly. The filling temperature is ≤4°C.

[0079] In a specific embodiment, the specific preparation method using the cheese provided by the present invention as the outer rind and the inner filling may further include the following steps: The cheese is blanched and stretched to form a crust, and the crust is placed in a filling and molding all-in-one machine to complete the filling, molding and sealing to obtain stuffed cheese, wherein the filling temperature is 55-65° C., and the filling amount is 60% or more of the total mass of the stuffed cheese.

[0080] The stuffed cheese product prepared by the method for preparing stuffed cheese provided by the present invention not only has good product shape-retaining and shaping ability, and can maintain the normal oval shape of the product during the shelf life, but also has a uniform and smooth outer skin with a milky white luster, a tight texture, and is soft and elastic with moderate hardness.

[0081] In a specific embodiment, the packaging and storage form of the stuffed cheese provided by the present invention is not particularly limited, and various packaging and storage forms of stuffed cheese products currently known in the art can be adopted, such as container storage.

[0082] The present invention also provides a stuffed cheese product, comprising stuffed cheese and sterile saline, wherein the stuffed cheese is partially or completely immersed in the sterile saline, wherein the sterile saline comprises the following components, calculated by mass: 99.6-99.8 parts of sterile water, 0.1-0.2 parts of edible salt, and 0.1-0.2 parts of calcium chloride.

[0083] Soaking the stuffed cheese in sterile saline can achieve better delicacy and complete smoothness of the crust of the stuffed cheese product, while keeping the crust from becoming sticky and the stuffing from being exposed.

[0084] The stuffed cheese product obtained by the method provided by the present invention has no deformation, collapse or leakage during the shelf life, and the cheese shreds in the filling do not become soft and sticky, clump or delaminate, and can be stored for 28 days in a refrigerated state.

[0085] Example 1 This embodiment provides a cheese, which is prepared by the following method: S1. 92.7 g of skim milk and 7.3 g of cream were mixed in a static mixer at 8°C. The mixture was then placed in a pasteurization balancing tank at 70°C / 15s. After pasteurization, the mixture was cooled to 35°C to obtain a pre-acidified mixture. A starter was added to the mixture and pre-acidified for 30 minutes. The starter was Streptococcus thermophilus, and the amount was 3.5% of the total mass of the mixture. Then, the microbial fermented rennet was diluted with sterile water 10 times the mass of rennet to obtain a rennet solution, and the rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 30 minutes, and the rennet activity was 40 IMCU / L. S2. Cut the curd prepared in S1 (the curd particle size after cutting is generally in the range of 1.2 1.2 1.2cm), after cutting, stir the curd for 30 minutes to promote the shrinkage and drainage of the curd and prevent adhesion of the curd, reserve 1.2 times the amount of whey of the curd mass, and drain the remaining whey. The temperature of the curd can be maintained at 37°C, and the curd after the whey is drained is matured until the curd pH reaches 5.0, the curd calcium content is 432mg / 100g, the water content is 52g / 100g, and the maturation time is 190min. S3. The curds matured in S2 are blanched and stretched in three stages: the first stage is preheating the matured curds to 65°C to melt them; the second stage is stretching the preheated curds to produce cheese at a stretching speed of 80 rpm, a temperature of 70°C, and a time of 20 minutes; and the third stage is degassing the stretched curds. The total processing time for the first and second stages is 30 minutes.

[0086] This embodiment also provides a cheese prepared by the above method. Based on 100g of cheese, the protein content is 19g / 100g, the fat content is 21g / 100g, and the water content is 59g / 100g. The texture indicators of the cheese are as follows: The surface hardness is 0.51N, the relaxation elasticity is 35.3%, the surface adhesion energy is 0.095N.mm, the extension force is 4.31N, and the extension distance is 84mm.

[0087] This embodiment also provides a stuffed cheese, wherein the rind and the filling of the stuffed cheese are both prepared from the cheese of Example 1, wherein the rind of the stuffed cheese is obtained by making cheese slices from Example 1, and the filling of the stuffed cheese is composed of the following components, in parts by mass: 43 parts of cream, 23.2 parts of skim milk, 26.16 parts of shredded cheese, and 0.4 parts of edible salt.

[0088] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, comprising the following steps: (1) Place the cheese in a forming machine to slice the cheese. The slice making temperature is 55°C. If the temperature is too high, the cheese will be too soft to hold the filling. If the temperature is too low, the sealing effect will be poor. (2) mixing cream and skim milk to obtain a mixture, homogenizing and sterilizing the mixture, adding cheese shreds obtained by shredding cheese slices in step (1) and edible salt to the sterilized mixture, mixing and stirring to obtain a filling containing cheese, and cooling to 2° C. for storage. The mixing time is 10 min, the mixing speed is 10 rpm / min, The homogenization includes two stages, the homogenization temperature is 60℃, the first stage homogenization pressure is 150bar, and the second stage homogenization pressure is 40bar. Sterilization conditions: 110℃ / 15s; (3) Infusion molding: The cheese slices prepared in step (1) are used as the outer skin, and placed in an infusion molding machine to complete the infusion, molding and sealing of the filling to obtain a stuffed cheese. The outer skin infusion temperature is 60°C, the filling temperature is 0°C, and the filling infusion amount is 60% of the total mass of the stuffed cheese. (4) Filling into cups: Soak the stuffed cheese prepared in step (3) in sterile saline at a temperature of 4°C. The composition of the sterile saline is as follows: 99.8% sterile water, 0.1% edible salt, and 0.1% calcium chloride.

[0089] Example 2 A cheese is prepared by the following method: S1. 93.3 g of skim milk and 6.7 g of cream were mixed in a static mixer at 10°C. The mixture was then placed in a pasteurization balancing tank at 70°C / 15s. After pasteurization, the mixture was cooled to 37°C to obtain a pre-acidified mixture. A starter was added to the mixture and pre-acidified for 30 minutes. The starter was Streptococcus thermophilus, and the amount was 3.5% of the total mass of the mixture. Then, the rennet was diluted with 10 times sterile water to obtain a microbial fermentation rennet solution, and the rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 25 minutes, and the rennet activity was 50 IMCU / L. S2. Cut the curd prepared in S1 (the curd particle size after cutting is generally in the range of 1.2 1.2 1.2cm), after cutting, stir the curd for 30 minutes, reserve 1 times the amount of whey of the curd mass, and drain the remaining whey. The temperature of the curd can be maintained at 36°C, and the curd after the whey is drained is matured until the pH value of the curd reaches 5.2, the curd calcium content is 479mg / 100g, the water content is 53g / 100g, and the maturation time is 170min. S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese, wherein the blanching and stretching treatment temperature is 75° C. and the time is 20 min.

[0090] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the following are: water 60g, fat 21g, and protein 19g.

[0091] This embodiment also provides a stuffed cheese, wherein the rind and the filling of the stuffed cheese are both prepared from the cheese of Example 2, wherein the rind of the stuffed cheese is obtained by making cheese slices from Example 2, and the filling of the stuffed cheese is composed of the following components, in parts by mass: 48 parts of cream, 25.8 parts of skim milk, 30 parts of shredded cheese, and 0.6 parts of edible salt.

[0092] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, comprising the following steps: (1) Place the cheese on a forming machine and slice at a temperature of 60°C; (2) mixing cream and skim milk to obtain a mixture, homogenizing and sterilizing the mixture, adding cheese shreds obtained by shredding cheese slices in step (1) and edible salt to the sterilized mixture, mixing and stirring to obtain a filling containing cheese, and cooling to 3°C for storage. The mixing time is 12 minutes, and the mixing speed is 14 rpm / min. The homogenization includes two stages, the homogenization temperature is 65℃, the first stage homogenization pressure is 170bar, and the second stage homogenization pressure is 45bar. Sterilization conditions: 110℃ / 15s; (3) Infusion molding: The cheese slices prepared in step (1) are used as the outer skin, and placed in an infusion molding machine to complete the infusion, molding and sealing of the filling to obtain a stuffed cheese. The outer skin infusion temperature is 63°C, the filling temperature is 2°C, and the filling infusion amount is ≥60% of the total mass of the stuffed cheese. (4) Filling into cups: Soak the stuffed cheese prepared in step (3) in sterile saline at a temperature of 4°C. The composition of the sterile saline is as follows: 99.7% sterile water, 0.15% edible salt, and 0.15% calcium chloride.

[0093] Example 3 A cheese is prepared by the following method: S1. 93.0 g of skim milk and 7.0 g of cream were mixed in a static mixer at 12°C. The mixture was then placed in a pasteurization balancing tank at 72°C / 15s. After pasteurization, the mixture was cooled to 38°C to obtain a mixture. A starter was added to the mixture for pre-acidification for 30 minutes. The starter was Streptococcus thermophilus, and the amount was 3.6% of the total mass of the mixture. Then, the rennet was diluted with 10 times sterile water to obtain a microbial fermentation rennet solution, and the rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 25 minutes, and the rennet activity was 45 IMCU / L. S2. Cut the curd prepared in S1 (the curd particle size after cutting is generally in the range of 1.2 1.2 1.2cm), after cutting, stir the curd for 30 minutes, reserve 1.1 times the amount of whey of the curd mass, and drain the remaining whey. The temperature of the curd can be maintained at 38°C, and the curd after the whey is drained is matured until the curd pH value reaches 5.0, the curd calcium content is 429mg / 100g, the water content is 52g / 100g, and the maturation time is 180min. S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese, wherein the blanching and stretching treatment temperature is 70° C. and the time is 20 min.

[0094] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the following content is present: 59.4g water, 22.1g fat, and 20.3g protein.

[0095] This embodiment also provides a stuffed cheese, wherein the rind and the filling of the stuffed cheese are both prepared from the cheese of Example 3, wherein the rind of the stuffed cheese is obtained by making cheese slices from Example 3, and the filling of the stuffed cheese is composed of the following components, in parts by mass: 45 parts of cream, 24.5 parts of skim milk, 33.85 parts of shredded cheese, and 0.5 parts of edible salt.

[0096] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, comprising the following steps: (1) Place the cheese on a forming machine to slice the cheese. The temperature of the cheese slices is 58°C. (2) mixing cream and skim milk to obtain a mixture, homogenizing and sterilizing the mixture, adding cheese shreds obtained by shredding cheese slices in step (1) and edible salt to the sterilized mixture, mixing and stirring to obtain a filling containing cheese, and cooling to 2° C. for storage. The mixing time is 10 min, the mixing speed is 20 rpm / min, The homogenization includes two stages, the homogenization temperature is 60℃, the first stage homogenization pressure is 150bar, and the second stage homogenization pressure is 50bar. Sterilization conditions: 110℃ / 15s; (3) Infusion molding: The cheese slices prepared in step (1) are used as the outer skin, and placed in an infusion molding machine to complete the infusion, molding and sealing of the filling to obtain a stuffed cheese. The outer skin infusion temperature is 65°C, the filling temperature is 4°C, and the filling infusion amount is ≥60% of the total mass of the stuffed cheese. (4) Filling into cups: Soak the stuffed cheese prepared in step (3) in sterile saline at a temperature of 4°C. The composition of the sterile saline is as follows: 99.65% sterile water, 0.15% edible salt, and 0.20% calcium chloride.

[0097] Example 4 A cheese is prepared by the following method: S1. 92.9 g of skim milk and 6.9 g of cream were mixed in a static mixer at 9°C. The mixture was then placed in a pasteurization balancing tank at 72°C / 15s. After pasteurization, the mixture was cooled to 38°C to obtain a pre-acidified mixture. A starter culture was added to the mixture and pre-acidified for 30 minutes. The starter culture was Streptococcus thermophilus, and the amount was 3.7% of the total mass of the mixture. The rennet was diluted with 10 times sterile water to obtain a microbial fermentation rennet solution, and the rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 27 minutes, and the rennet activity was 48 IMCU / L. S2. Cut the curd prepared in S1 (the curd particle size after cutting is generally in the range of 1.2 1.2 1.2cm), after cutting, stir the curd for 30 minutes, reserve 1.2 times the amount of whey of the curd mass, and drain the remaining whey. The temperature of the curd can be maintained at 36°C, and the curd after the whey is drained is matured until the curd pH value reaches 5.1, the curd calcium content is 453mg / 100g, the water content is 52g / 100g, and the maturation time is 160min. S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese, wherein the blanching and stretching treatment temperature is 80° C. and the time is 30 minutes.

[0098] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the following content is present: 59.5g water, 21.5g fat, and 20.3g protein.

[0099] This embodiment also provides a stuffed cheese, wherein the rind and the filling of the stuffed cheese are both prepared from the cheese of Example 4, wherein the rind of the stuffed cheese is obtained by making cheese slices from Example 4, and the filling of the stuffed cheese is composed of the following components, in parts by mass: 46 parts of cream, 23.9 parts of skim milk, 32 parts of shredded cheese, and 0.6 parts of edible salt.

[0100] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, comprising the following steps: (1) Place the cheese on a forming machine and slice at a temperature of 60°C; (2) mixing cream and skim milk to obtain a mixture, homogenizing and sterilizing the mixture, adding cheese shreds obtained by shredding cheese slices in step (1) and edible salt to the sterilized mixture, mixing and stirring to obtain a cheese filling, cooling to 4°C for storage, The mixing time is 15 min, the mixing speed is 20 rpm / min, The homogenization includes two stages of homogenization, the homogenization temperature is 65℃, the first stage homogenization pressure is 200bar, and the second stage homogenization pressure is 50bar. Sterilization conditions: 110℃ / 15s; (3) Infusion molding: The cheese slices prepared in step (1) are used as the outer skin, and placed in an infusion molding machine to complete the infusion, molding and sealing of the filling to obtain a stuffed cheese. The outer skin infusion temperature is 63°C, the filling temperature is 0°C, and the filling infusion amount is ≥60% of the total mass of the stuffed cheese. (4) Filling into cups: Soak the stuffed cheese prepared in step (3) in sterile saline at a temperature of 4°C. The composition of the sterile saline is as follows: 99.75% sterile water, 0.10% edible salt, and 0.15% calcium chloride.

[0101] Example 5 A cheese is prepared by the following method: S1. 93.3 g of skim milk and 7.1 g of cream were mixed in a static mixer at 12°C. The mixture was then placed in a pasteurization balancing tank at 70°C / 15s. After pasteurization, the mixture was cooled to 39°C to obtain a mixture. A starter was added to the mixture for pre-acidification for 30 minutes. The starter was Streptococcus thermophilus, and the amount was 3.7% of the total mass of the mixture. The rennet was diluted with 10 times sterile water to obtain a microbial fermentation rennet solution, and the rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 27 minutes, and the rennet activity was 46 IMCU / L. S2. Cut the curd prepared in S1 (the curd particle size after cutting is generally in the range of 1.2 1.2 1.2cm), after cutting, stir the curd for 30 minutes, reserve 1 times the amount of whey of the curd mass, and drain the remaining whey. The temperature of the curd can be maintained at 37°C, and the curd after the whey is drained is matured until the pH value of the curd reaches 5.1, the curd calcium content is 441mg / 100g, and the water content is 53g / 100g. The aging time is 180min. S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese, wherein the blanching and stretching treatment temperature is 80° C. and the time is 20 min.

[0102] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the following are: water 58.4g, fat 21.6g, and protein 19.3g.

[0103] This embodiment also provides a stuffed cheese, wherein the rind and the filling of the stuffed cheese are both prepared from the cheese of Example 5, wherein the rind of the stuffed cheese is obtained by sliced ​​cheese of Example 5, and the filling of the stuffed cheese is composed of the following components, in parts by mass: 48 parts of cream, 25 parts of skim milk, 33.5 parts of shredded cheese, and 0.4 parts of edible salt.

[0104] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, comprising the following steps: (1) Place the cheese on a forming machine and slice at a temperature of 56°C; (2) mixing cream and skim milk to obtain a mixture, homogenizing and sterilizing the mixture, adding cheese shreds obtained by shredding cheese slices in step (1) and edible salt to the sterilized mixture, mixing and stirring to obtain a cheese filling, cooling to 4°C for storage, The mixing time is 12 minutes, and the mixing speed is 18 rpm / min. The homogenization includes two stages, the homogenization temperature is 68℃, the first stage homogenization pressure is 200bar, and the second stage homogenization pressure is 40bar. Sterilization conditions: 110℃ / 15s; (3) Infusion molding: The cheese slices prepared in step (1) are used as the outer skin, and placed in an infusion molding machine to complete the infusion, molding and sealing of the filling to obtain a stuffed cheese. The outer skin infusion temperature is 65°C, the filling temperature is 4°C, and the filling infusion amount is ≥60% of the total mass of the stuffed cheese. (4) Filling into cups: Soak the stuffed cheese prepared in step (3) in sterile saline at a temperature of 2 to 6°C. The composition of the sterile saline is as follows: 99.69% sterile water, 0.11% edible salt, and 0.2% calcium chloride.

[0105] Example 6 A cheese is prepared by the following method: S1. 93.1 g of skim milk and 7.0 g of cream were mixed in a static mixer at 8°C. The mixture was then placed in a pasteurization balancing tank at 72°C / 15s. After pasteurization, the mixture was cooled to 36°C to obtain a pre-acidified mixture. A starter culture was added to the mixture and pre-acidified for 30 minutes. The starter culture was Streptococcus thermophilus, and the amount was 3.7% of the total mass of the mixture. Then, the rennet was diluted with 10 times sterile water to obtain a microbial fermentation rennet solution, and the rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 28 minutes, and the rennet activity was 50 IMCU / L. S2. Cut the curd prepared in S1 (the curd particle size after cutting is generally in the range of 1.2 1.2 1.2cm), after cutting, stir the curd for 30 minutes, reserve 1.2 times the amount of whey of the curd mass, and drain the remaining whey. The temperature of the curd can be maintained at 38°C, and the curd after the whey is drained is matured until the curd pH value reaches 4.95, the curd calcium content is 414mg / 100g, the water content is 51g / 100g, and the maturation time is 195min. S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese, wherein the blanching and stretching treatment temperature is 72° C. and the time is 28 minutes.

[0106] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the following content is present: 59.8g of water, 21.5g of fat, and 19.8g of protein.

[0107] This embodiment also provides a stuffed cheese, wherein the rind and the filling of the stuffed cheese are both prepared from the cheese of Example 6, wherein the rind of the stuffed cheese is obtained by making cheese slices from Example 6, and the filling of the stuffed cheese is composed of the following components, in parts by mass: 43 parts of cream, 25.84 parts of skim milk, 33 parts of cheese shreds, and 0.5 parts of edible salt.

[0108] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, comprising the following steps: (1) Place cheese on a forming machine to slice the cheese, and refrigerate the sliced ​​cheese in cold water at 3°C; (2) mixing cream and skim milk to obtain a mixture, homogenizing and sterilizing the mixture, adding cheese shreds obtained by shredding cheese slices in step (1) and edible salt to the sterilized mixture, mixing and stirring to obtain a filling containing cheese, and cooling to 3°C for storage. The mixing time is 12 minutes, and the mixing speed is 17 rpm / min. The homogenization includes two stages, the homogenization temperature is 62℃, the first stage homogenization pressure is 210bar, and the second stage homogenization pressure is 43bar. Sterilization conditions: 110℃ / 15s; (3) Infusion molding: The cheese slices prepared in step (1) are used as the outer skin, and placed in an infusion molding machine to complete the infusion, molding and sealing of the filling to obtain a stuffed cheese. The outer skin infusion temperature is 61°C, the filling temperature is 3°C, and the filling infusion amount is ≥60% of the total mass of the stuffed cheese. (4) Filling into cups: Soak the stuffed cheese prepared in step (3) in sterile saline at a temperature of 4°C. The composition of the sterile saline is as follows: 99.75% sterile water, 0.15% edible salt, and 0.1% calcium chloride.

[0109] Example 7 A cheese with filling is basically the same as that of Example 1, except that the first-level homogenization pressure in the preparation of the filling is 300 bar and the second-level pressure is 40 bar.

[0110] Comparative Example 1 A cheese is prepared by the method of Example 1, except that the rennet activity is increased to 65 IMCU / L.

[0111] Comparative Example 2 A cheese is prepared by referring to the method of Example 1, except that the coagulation time is extended to 35 minutes.

[0112] Comparative Example 3 A cheese is prepared by the method of Example 1, except that, in S2, the curd after whey removal is ripened until the curd pH is less than 4.9.

[0113] Comparative Example 4 A cheese is prepared by referring to the method of Example 1, except that the blanching and stretching temperature is controlled at 85°C.

[0114] Comparative Example 5 A cheese is prepared according to the method of Example 1, except that all whey is discharged in S2 and no whey is reserved for ripening.

[0115] Comparative Example 6 A cheese is prepared by referring to the method of Example 1, except that the rennet in S1 is non-microbial fermentation rennet.

[0116] Result detection Reference national standards: Moisture shall comply with GB 5009.3 "Determination of Moisture in Foods", fat shall comply with GB 5009.6 Method 3, protein shall comply with GB 5009.5 Method 1, and the protein conversion coefficient is 6.25.

[0117] The physical and chemical indicators of the cheese products of Examples 1 to 6 and Comparative Examples 1 to 5 were tested. The texture of the cheese products of Examples 1 to 6 and Comparative Examples 1 to 5 was tested using a TPA texture analyzer. The physical and chemical indicators and texture evaluation are shown in Table 1.

[0118] Table 1

[0119] On the day of product production and removal from shelves, 15 professionals were invited to conduct sensory evaluations on the cheese products of the examples and comparative examples. The sensory evaluation standards are shown in Table 2. The sensory evaluation standards for the stuffed cheese products after application are shown in Table 3.

[0120] Table 2

[0121] Table 3

[0122] The texture test results of the cheeses of Examples 1 to 6 and the comparative example are shown in Table 4, and the sensory scores of the cheeses before application and after application in the prepared stuffed cheese products are shown in Table 5.

[0123] Table 4

[0124] Table 5

[0125] Among them, the sensory score before application is the sensory score of cheese, and the sensory score after application is the sensory score of stuffed cheese products prepared with the corresponding cheese.

[0126] The present invention has also been tested many times with reference to the embodiments. After testing and statistics, the protein content of the cheese containing the flowing filling is 13.5~14.5g / 100g, the fat content is 20.5~22g / 100g, the moisture content is 58~64g / 100g, the surface hardness is 0.5~0.7N, the relaxation elasticity is 34~48%, the surface adhesion energy is 0.091~0.215N.mm, the sealing is tight, and the product has no deformation, collapse, leakage, and the filling cheese shreds become soft and sticky, clumping, or stratification within the shelf life. It can be refrigerated for 28 days.

[0127] In addition, during the shelf life of the cheese product containing fillings, its characteristic indicators at different times were also tested multiple times. The specific test results of the cheese product containing fillings in Example 1 are shown in Table 6 below.

[0128] Table 6

[0129] The sensory score before application is the sensory score of the cheese, and the sensory score after application is the sensory score of the stuffed cheese product prepared from the corresponding cheese. As can be seen in Table 1, the cheese of Example 1 of the present invention and its stuffed cheese product showed little change in the relevant TPA texture indicators and sensory evaluation during the 28-day shelf life, demonstrating good quality stability.

[0130] The cheeses of other examples and the stuffed cheese products prepared from the corresponding cheeses all had sensory evaluation results within the shelf life comparable to that of Example 1.

[0131] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A cheese, characterized in that At least one of the following TPA texture indicators: (1) Surface hardness is 0.5~0.7N, relaxation elasticity is 34~46%, and surface adhesion energy is 0.09~0.220N.mm; (2) The extension force is 4.2~5.4N, and the extension distance is 80~90mm. The cheese preparation method comprises the following steps: S1. The skim milk and cream were mixed and sterilized to obtain a mixture, a starter was added to the mixture for pre-acidification, and then rennet was added to obtain curd, the curdling time was 25-30min, the rennet activity was 40~60IMCU / L, and the rennet was a microbial fermentation rennet; S2. The curd obtained in S1 is cut into clots, leaving 1 to 1.2 times the mass of the curd amount of whey, the remaining whey is discharged, and the curd after the whey discharge is matured until the pH value of the curd is 4.9 to 5.2, the curd calcium content is 400 to 490 mg / 100 g, and the water content is 51 to 53 g / 100 g; S3. The curd after the ripening treatment in S2 is blanched and stretched to obtain cheese. The blanching and stretching treatment is a three-stage process: the first stage is to preheat and melt the curd after the ripening treatment; the second stage is to stretch the preheated and melted curd, and the stretching speed is 50-100 rpm; the third stage is to exhaust the curd after the stretching treatment. The total processing time of the first and second stages is 20-30 minutes, and the stretching treatment temperature is 60-80°C.

2. The cheese according to claim 1, characterized in that In the mixture described in S1, the proportion of skim milk is 92.7~93.3wt%.

3. Use of the cheese according to claim 1 or 2 in the preparation of cheese products.

4. A stuffed cheese, characterized in that: At least one of the rind or the filling of the stuffed cheese is prepared from raw materials comprising the cheese according to claim 1 or 2.

5. The stuffed cheese according to claim 4, characterized in that The filling of the stuffed cheese contains cheese shreds prepared from the cheese, and the content of the cheese shreds in the filling is 26-34 wt %.

6. The stuffed cheese according to claim 5, characterized in that The filling of the stuffed cheese is prepared from the following raw materials in parts by mass: 43-48 parts of cream, 23-26 parts of skim milk, 26-34 parts of cheese shreds, and 0.4-0.6 parts of edible salt.

7. A method for preparing the stuffed cheese according to any one of claims 4 to 6, characterized in that: The preparation of the filling comprises the following steps: Cream and skim milk are mixed to obtain a mixture, the mixture is homogenized and sterilized, shredded cheese and edible salt are added to the sterilized mixture, and the mixture is mixed, wherein the homogenization includes at least two stages of homogenization, the two-stage homogenization temperature is 60-70° C., the first-stage homogenization pressure is 150-220 bar, and the second-stage homogenization pressure is 40-50 bar.

8. The method for preparing stuffed cheese according to claim 7, characterized in that: The method also includes the step of preparing the outer crust, placing the outer crust in an all-in-one filling and molding machine to complete the filling filling, molding and sealing to obtain stuffed cheese, wherein the filling temperature is 55-65°C, and the filling amount is 60% or more of the total mass of the stuffed cheese.

9. A stuffed cheese product, characterized in that: Part or all of the stuffed cheese according to any one of claims 4 to 6 or the stuffed cheese prepared by the preparation method according to claim 7 or 8 is immersed in sterile saline, wherein the sterile saline comprises the following components, in parts by mass: 99.6 to 99.8 parts of sterile water, 0.1 to 0.2 parts of edible salt, and 0.1 to 0.2 parts of calcium chloride.

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