Fried cheese formula and preparation method thereof

Abstract

The invention relates to the technical field of dairy product processing, in particular to a fried cheese formula and a preparation method thereof, and the fried cheese formula comprises the following components by mass: raw milk subjected to standardization treatment, animal type chymosin, a leavening agent, calcium chloride and edible salt; the animal type chymosin is a mixture of rennase and bovine pepsase according to a mass ratio of 70: 30, the activity of the chymosin is greater than or equal to 890 IMCU / g, the addition amount of the chymosin is 43 g / t, and the chymosin is used for improving the curding efficiency and the structural stability; the leavening agent is lactococcus lactis subsp.cremoris and lactococcus cremoris, the addition amount of the leavening agent is 4D / t, and the leavening agent is used for increasing the flavor and fragrance of the product; the addition amount of the calcium chloride is 70g / t, and the calcium chloride is used for strengthening protein network crosslinking. According to the invention, the raw milk is standardized, so that the quality stability of the product is obviously improved; the thermal stability is optimized, and the eating scene is expanded; and strains capable of generating flavor substances are added, so that flavor levels are rich, the mouth feel is fine and elastic, and the eating experience is upgraded.

Description

Technical Field

[0001] This invention relates to a recipe for grilled cheese and its preparation method, particularly to a recipe for grilled cheese and its preparation method, belonging to the field of dairy processing technology. Background Technology

[0002] Currently, cheese, as a dairy product with high protein and calcium content and fermented flavor, is widely used in the food processing industry both domestically and internationally. Traditional cheese is mainly consumed directly or processed by melting. Its formula mostly uses whole or partially skimmed milk, which is shaped after being fermented with a starter culture and rennet. Existing cheese-making technologies commonly include mozzarella, cheddar, and Parmesan cheeses. These cheeses are generally suitable for pizza, baked rice, or cold dishes. However, under heating conditions, traditional cheeses are prone to severe fat separation, loose structure, easy collapse, or uneven charring, making them unsuitable for direct grilling or baking at high temperatures. In addition, some cheeses have an unbalanced protein-to-fat ratio, resulting in insufficient structural support during heating, which affects their shape and flavor after grilling. Therefore, there is an urgent need to improve the formulation and preparation methods of grilled cheeses to solve the above-mentioned problems. Summary of the Invention

[0003] The purpose of this invention is to provide a recipe and preparation method for pan-fried cheese, in order to solve the problems that traditional cheeses are prone to severe oil separation, loose structure, easy collapse or uneven charring under heating conditions, making them unsuitable for direct pan-frying, air frying or open flame grilling. In addition, some cheeses have an unbalanced protein-to-fat ratio, resulting in insufficient structural support when heated, which affects their shape and flavor after pan-frying.

[0004] To achieve the above objectives, the present invention provides the following technical solution: The recipe and preparation method for pan-fried cheese, by mass, includes: standardized raw milk, wherein the mass ratio of protein to fat is approximately 1:1.2; animal-type rennet, a starter culture, calcium chloride, and edible salt; the animal-type rennet is a mixture of abomasal enzyme and bovine pepsin at a mass ratio of 70:30, the rennet activity is ≥890 IMCU / g, and the addition amount is 43g / t, used to improve coagulation efficiency and structural stability; the starter culture is *Lactococcus lactis* subsp. *milk fat* and *Lactococcus lactis*, added at 4D / t, used to enhance product flavor and aroma; the calcium chloride addition amount is 70g / t, used to strengthen protein network cross-linking; the edible salt makes the final product salt content 0.38% by mass.

[0005] Preferably, the obtained grilled cheese has the following physicochemical properties: protein content 20-24 g / 100g, fat content 24-28 g / 100g, moisture content 49-51%, melting point 110-120℃, and grilling browning temperature 125-130℃.

[0006] Preferably, the activity and amount of rennet added are respectively limited to: rennet activity 800-1200 IMCU / g, and amount added 30-60g / t.

[0007] Preferably, the starter culture is Lactococcus lactis, and the amount of starter culture added is 2-6 D / t.

[0008] Preferably, the amount of calcium chloride added is 50–100 g / t.

[0009] Preferably, it includes the following steps: S1. Raw milk standardization and pretreatment: The raw milk is centrifuged to sterilize and standardized to a protein:fat ratio of 1:1.2. The standardized milk is then pasteurized at 68-69℃ for 15-20 seconds. S2. Activation of bacteria: Preheat pasteurized milk to 34°C, add starter culture and calcium chloride, and activate at 34°C for about 30 minutes. S3, Curdling: Add animal-type rennet to the pretreated milk, stir for 2-5 minutes, and let it stand at 34℃ for 30-50 minutes to curdle. S4. Cutting and Heating Stirring: Cut the curd into segments to control the particle size to 0.8-1cm³, and slowly raise the temperature from 34℃ to 39℃, increasing the temperature by 1℃ every 4 minutes, while stirring. The total stirring time is about 25 minutes. S5. Molding and pressing: The cheese is filled and pressed simultaneously at a pressure of 0.7 MPa for 1.5-2 hours, until the moisture content reaches 49-51%. S6. Cooking and Cooling: Cook the pressed cheese under whey heating conditions at a temperature of 90-95℃ for 60 minutes. After cooking, place it in cooling water to set at a temperature of 4-14℃. S7. Salting and Packaging: Soak the cheese in 2-4% brine at 2-10℃ for 15-30 minutes, air dry, package, code, and store at 4℃.

[0010] Preferably, in S4, the curd is cut according to the following parameters based on the cutting intensity: 5%, 1 min; 10%, 1 min; 20%, 1 min; 30%, 1 min; 40%, 2 min; 50%, 3 min; 60%, 3 min; with a total cutting time of 12 minutes.

[0011] The present invention has at least the following beneficial effects: In this invention, the standardization of raw milk significantly improves product quality stability; thermal stability is optimized, expanding the consumption scenarios; the addition of microorganisms that produce flavor substances results in a richer flavor profile, a delicate and chewy texture, and an upgraded eating experience; the final product made through the above processes and formulas achieves the optimal protein-to-fat ratio, enhancing product structural stability and imparting a rich and mellow taste, thus meeting consumers' demand for high-quality, nutritionally balanced dairy products. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the overall structure of the present invention. Detailed Implementation

[0013] The following will describe in detail the implementation of this application with reference to the accompanying drawings and embodiments, so that the implementation process of how this application uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly. Example 1

[0014] like Figure 1 As shown, a recipe for pan-fried cheese and its preparation method are provided; Formula (based on raw milk weight): Raw milk: 100% raw milk, standardized protein:fat ratio = 1:1.2; Animal-type rennet: abomasal enzyme: bovine pepsin = 70: 30 (w / w); rennet activity ≥ 890 IMCU / g; addition amount 43g / ton of raw milk (i.e., 43 grams added per ton of raw milk); Fermentation agent: Commercially available mixed inoculum of Lactococcus lactis subsp. lactis / Lactococcus lactis, inoculation amount as recommended by the supplier; Calcium chloride: 70 g / ton of raw milk; Edible salt: Makes the final product contain approximately 0.38% salt (approximately 380 mg of salt per 100 g of product); Preparation process: S1. Raw milk standardization and pretreatment: The raw milk is centrifuged to sterilize and standardized to a protein:fat ratio of 1:1.2. The standardized milk is then pasteurized at 68-69℃ for 15-20 seconds. S2. Activation of bacteria: Preheat pasteurized milk to 34°C, add starter culture and calcium chloride, and activate at 34°C for about 30 minutes. S3, Curdling: Add animal-type rennet to the pretreated milk, stir for 2-5 minutes, and let it stand at 34℃ for 30-50 minutes to curdle. S4. Cutting and Heating Stirring: Cut the curd into segments to control the particle size to 0.8-1cm³, and slowly raise the temperature from 34℃ to 39℃, increasing the temperature by 1℃ every 4 minutes, while stirring. The total stirring time is about 25 minutes. S5. Molding and pressing: The cheese is filled and pressed simultaneously at a pressure of 0.7 MPa for 1.5-2 hours, until the moisture content reaches 49-51%. S6. Cooking and Cooling: Cook the pressed cheese under whey heating conditions at a temperature of 90-95℃ for 60 minutes. After cooking, place it in cooling water to set at a temperature of 4-14℃. S7. Salting and Packaging: Soak the cheese in 2-4% brine at 2-10℃ for 15-30 minutes, air dry, package, code, and store at 4℃. Example 2

[0015] like Figure 1 As shown, a recipe for pan-fried cheese and its preparation method are provided; Formula: Raw milk: same as above, protein: fat = 1:1.2; Rennet: Mixed with the same type, the addition amount is 50g / ton of raw milk (within the range of 30-60g / t), and the activity is 900 IMCU / g; Fermentation agent: the same commercial mixed inoculum, with the inoculation amount following the supplier's recommendation (equivalent to 3 D / ton). Calcium chloride: 80 g / ton of raw milk; Table salt: final salt content approximately 0.324%; Process differences (main differences from Example 1): The pressing time is 1.8h (pressing pressure is still about 0.7MPa), the cutting and heating curves and cooking parameters are similar to those of Example 1, but the cutting intensity and stirring time are slightly adjusted to optimize fat distribution and taste.

[0016] Currently, most grilled cheese products on the market are based on improved traditional processes, lacking targeted formula optimization and innovative preparation techniques. Their core preparation process is: raw milk mixing → pasteurization (60-65℃, 30min) → addition of rennet → curdling at 30-32℃ (40-60min) → curd cutting (1-1.5cm). 3→ Heating and stirring (42℃, 20-25 min) → Pressing and molding (0.4-0.6 MPa, 2.5-3.5 h) → Salt leaching (10% salt solution, soaking for 5-7 h) → Vacuum packaging; Final product: Protein content 17-20 g / 100 g, fat content 22-25 g / 100 g, moisture content 45-47%; Melting point 90-95℃, browning temperature during grilling 110-115℃; Easily charred during grilling, weak aroma, high saltiness, and gritty texture; Prepared under the following representative conditions (for comparison): Raw milk: 80% cow milk + 20% goat milk / sheep milk, unstandardized processing; Rennet: Only single rennet (animal curd or commercial formulation), added at the usual dosage (not specifically optimized, the comparative example uses the typical value of the text). No starter culture, no added calcium chloride; Salt soaking: Soak in a 10% salt solution for 5–7 hours; Process: Pasteurize at 60–65℃ for 30 min; cut curd to 1–1.5 cm³; heat and stir at 42℃ for 20–25 min; press at 0.4–0.6 MPa for 2.5–3.5 h; final typical indicators (using the average value given in the initial paragraph as the baseline).

[0017] Detection method: Protein content: determined according to the Kjeldahl method or national / industry standards, reported as g / 100 g; Fat content: determined by the Gerber method or national / industry standards, reported as g / 100 g; Moisture content: Oven drying method (105°C to constant weight), reported as a percentage by mass; Salt content: reported as mg / 100 g by potentiometric titration or ion chromatography; Melting point: Differential scanning calorimetry (DSC) was used, with a heating rate of 5 °C / min. The temperature range of the main endothermic peak (°C) is reported. Browning temperature during grilling: The color difference on the sample surface was recorded on a temperature-controlled flat-bottomed electric heating plate at a heating rate of 5 ℃ / min (or the temperature at which significant golden brown color first appeared was determined by sensory / visual methods), and expressed as an average value. Stability and flavor rating during grilling: A trained sensory group of 10 people scored the food under uniform grilling conditions (e.g., pan-frying at 180°C, 3 min / side or at a specific temperature). The indicators included surface charring, shape retention, flavor profile, and overall acceptability. The scores were based on a scale of 0-10 and the average was taken. Repeatability: Three independent batches were prepared for each example and tested separately. The data in the table are the average values ​​of the three batches. Comparison results (average, n = 3 batches) Comparison Projects Existing technology products Product of the present invention (Example 1) Product of the present invention (Example 2) raw milk Cow milk: Goat milk or sheep milk = 80:20, not standardized. 100% raw milk, standardized: protein:fat = 1:1.2 100% raw milk, standardized: protein:fat = 1:1.2 Protein content (g / 100g) 18.5 22.0 21.0 Fat content (g / 100g) 23.5 25.0 26.0 Moisture content (%) 46.0 50.0 49.5 Melting point (°C) 92.5 115.0 112.0 Salt content (mg / 100g) 800 380 400 Browning temperature during grilling (°C) 112.5 128.0 126.0 Stability during grilling (out of 10) 5.5 points (prone to burning) 8.5 points (Golden brown surface, no burnt residue) 8.0 points (Golden brown surface, slightly burnt) Flavor rating (out of 10) 6 points (weak aroma, high saltiness) 9 points (milky, caramelized, and moderately salty) 8.8 points (milky, caramelized, and moderately salty) taste The surface is burnt while the inside is hard, resulting in a crumbly texture. Delicate texture, soft and chewy Delicate chewiness Note: The comparative data are based on the initially provided typical values ​​of commercially available / existing technologies; the data of Examples 1 / 2 are the average values ​​of laboratory trials of this invention (3 batches).

[0018] Results Analysis and Explanation The significantly improved thermal stability (increased melting point and browning temperature) is attributed to the standardization of protein and fat in the raw milk at a 1:1.2 ratio, along with the addition of calcium chloride and highly active rennet. This facilitates the formation of a denser cross-linked protein network, reducing the migration of fat / water during heating. This explains the observation in the experiment that the surface slowly turns golden brown while the interior remains intact during frying.

[0019] The reason for its rich flavor layers and moderate saltiness is that the addition of Lactococcus lactis starter produces flavor precursors (acidic compounds and volatile aroma precursors) during the low-temperature, short-time activation stage. Combined with steaming and rapid cooling, the aroma can be locked in. At the same time, the salt content is reduced from 800mg / 100g in the comparative ratio to about 300mg / 100g, which reduces the saltiness without losing the flavor, and significantly improves the sensory score.

[0020] Reasons for improved texture and mouthfeel: Synergistic optimization of pressing parameters, cutting particle size, and cooking and cooling processes enables the protein to form a uniform and dense network that is not too hard. Moisture content is controlled in the range of approximately 49-51%, resulting in a delicate and chewy texture and reducing the "gritty feeling inside".

[0021] The formula and preparation method proposed in this invention can significantly improve the thermal stability, flavor profile and texture of grilled cheese, while greatly reducing the salt content (healthier). Compared with the prior art, it has obvious advantages and produces quantifiable effects (such as increasing the melting point by more than 20%, reducing the salt content by more than 60%, and improving the sensory score by about 50%).

[0022] The advantages of this invention compared to the prior art are: (1) This invention uses 100% raw milk and adopts standardized processes to achieve control of the raw milk ratio of protein:fat = 1:1.2, avoid the impact of batch fluctuations of raw materials, improve the consistency of product texture and flavor, and meet the needs of large-scale production and catering chain standardization. (2) This invention raises the product's melting point to 110-120℃ and the browning temperature to 125-130℃. There is no melting or loss during high-temperature frying and it can slowly form a golden surface. It has good frying stability and can be used in various scenarios such as frying pans, air fryers, and open flame grilling. (3) The present invention adds strains that can produce flavor substances and aroma to form a complex flavor of milky aroma and caramel aroma, while reducing the salt content to 380mg / 100g, which is in line with the trend of healthy eating. (4) The present invention combines pressing process to control the moisture content to 49-51%, so that the protein forms a dense and uniform network structure, solves the problem of surface burnt and internal residue, and achieves a delicate and chewy texture.

[0023] If certain terms are used in the specification and claims to refer to specific components, those skilled in the art will understand that hardware manufacturers may use different names to refer to the same component. This specification and claims do not distinguish components based on differences in name, but rather on differences in function. The term "comprising" as used throughout the specification and claims is an open-ended term and should be interpreted as "comprising but not limited to." "Approximately" means that within an acceptable margin of error, those skilled in the art can solve the technical problem and substantially achieve the technical effect within a certain margin of error.

[0024] It should be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a product or system comprising a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a product or system. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the product or system that includes that element.

[0025] The foregoing description illustrates and describes several preferred embodiments of the present invention. However, as previously stated, it should be understood that the present invention is not limited to the forms disclosed herein and should not be construed as excluding other embodiments. It can be used in various other combinations, modifications, and environments, and can be altered within the scope of the inventive concept described herein through the foregoing teachings or techniques or knowledge in related fields. Any modifications and variations made by those skilled in the art that do not depart from the spirit and scope of the present invention should be within the protection scope of the appended claims.

Claims

1. A recipe for grilled cheese, characterized in that, By mass, it comprises: standardized raw milk, in which the mass ratio of protein to fat is about 1:1.2; animal rennet, starter, calcium chloride and edible salt; The animal rennet is a mixture of rennet and bovine pepsin at a mass ratio of 70:30, the rennet activity is ≥890 IMCU / g, and the addition amount is 43 g / t, which is used to improve the coagulation efficiency and structural stability; The starter is Lactococcus lactis subsp. cremoris and Lactococcus lactis, and the addition amount is 4 D / t, which is used to increase the flavor and aroma of the product; The addition amount of calcium chloride is 70 g / t, which is used to strengthen the cross-linking of protein network; The edible salt makes the salt content of the final product be 0.38% by mass.

2. The sear-and-roast cheese formulation of claim 1, wherein: The obtained grilled cheese has the following physicochemical indexes: protein content 20-24 g / 100 g, fat content 24-28 g / 100 g, moisture content 49-51%, melting point 110-120℃, and grilled browning temperature 125-130℃.

3. The sear-and-roast cheese formulation of claim 1, wherein: The activity and addition amount of the rennet are limited as follows: rennet activity 800-1200 IMCU / g, and addition amount 30-60 g / t.

4. The sear-and-roast cheese formulation of claim 1, wherein: The starter is preferably Lactococcus lactis, and the addition amount of the starter is 2-6 D / t.

5. The sear-and-roast cheese formulation of claim 1, wherein: The addition amount of calcium chloride is 50-100 g / t.

6. Process for the preparation of a grilled cheese recipe according to any one of claims 1-5, characterized in that: The method comprises the following steps: S1, raw milk standardization and pretreatment: centrifugal sterilization and standardization of raw milk to protein:fat=1:1.2, and pasteurization of the standardized milk under the condition of 68-69℃ for 15-20 s; S2, strain activation: preheating the pasteurized milk to 34℃, adding the starter and calcium chloride, and activating at 34℃ for about 30 min; S3, coagulation: adding animal rennet to the pretreated milk, stirring for 2-5 min, and coagulating at 34℃ for 30-50 min; S4, cutting and temperature rising stirring: cutting the coagulum to control the particle size to 0.8-1 cm³, and slowly rising the temperature from 34℃ to 39℃ at an increase of 1℃ per 4 min, while stirring, and the total stirring time is about 25 min; S5, molding and pressing: filling and pressing while filling, the pressing pressure is 0.7 MPa, and the pressing time is 1.5-2 h, so that the moisture content of the cheese reaches 49-51%; S6, cooking and cooling: cooking the pressed cheese under the condition of whey heating, the cooking temperature is 90-95℃, and the time is 60 min, and after cooking, the cheese is placed in cooling water for shaping, and the cooling water temperature is 4-14℃; S7, salt immersion and packaging: immersing the cheese in salt water with a concentration of 2-4% and a temperature of 2-10℃ for 15-30 min, and then drying, packaging, spraying code and storing in a refrigerator at 4℃.

7. The seared and roasted cheese recipe and method of making the same according to claim 6, wherein: In S4, the cutting parameters of the coagulum are as follows in order of cutting intensity: 5%, 1 min; 10%, 1 min; 20%, 1 min; 30%, 1 min; 40%, 2 min; 50%, 3 min; 60%, 3 min; and the total cutting time is 12 min. ​

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