Cheese sauce and cheese with coating and method for making same

Abstract

This invention discloses a peanut butter-containing cheese sauce, a coated cheese, and a method for preparing the same. The cheese sauce improves the stability of the mixture of peanut butter and cheese products and enriches the nutritional components of the cheese products. The coated cheese expands the types of cheese products and also enriches the texture of the cheese. The method for preparing the cheese sauce further improves its texture. The coated cheese product obtained by the method of this invention exhibits significantly improved stability during its shelf life.

Description

Technical Field

[0001] This invention relates to the field of cheese, and more specifically to a cheese sauce and a coated cheese, and a method for preparing the same. Background Technology

[0002] In existing technologies, the types of cheese products are limited, consisting only of a few types such as cheese sauce, cheese sticks, and cheese blocks. The nutritional elements of cheese products are also limited. This makes it difficult for existing cheese products to meet the increasing market demand.

[0003] Peanuts are considered a rich source of protein, essential amino acids, lipids, and carbohydrates, which helps prevent malnutrition, replenishes the body's energy needs, and can reduce the risk of heart disease by 45%.

[0004] It is known in the art that mixing plant proteins and fats with animal proteins and fats can lead to unstable products. Therefore, even though it is known in the art that peanut butter contains a large number of nutrients different from those in cheese, there is no incentive to mix peanut butter with cheese products. Summary of the Invention

[0005] Therefore, the technical problems to be solved by the present invention include:

[0006] The problem of instability in products obtained by mixing peanut butter and cheese products;

[0007] The problem of limited product variety in cheese;

[0008] The problem of cheese products having limited nutritional elements;

[0009] The problem of difficulty in completely coating cheese when using a cheese sauce containing peanut butter;

[0010] The process of coating cheese with a cheese sauce containing peanut butter presents a technical challenge in achieving a uniform coating texture, such as uneven coating thickness.

[0011] Cheese products with a coating containing peanut butter as a coating are prone to instability during storage, such as oil and water separation.

[0012] The problem is that refrigerated cheese sauce is difficult to form a coating on cheese products.

[0013] In a first aspect, the present invention provides a cheese sauce, the raw materials of which include: natural cheese, peanut butter, emulsified salt and emulsifier, wherein the natural cheese is 300-350 parts by weight, the peanut butter is 100-150 parts by weight, the emulsified salt is 2-8 parts by weight, and the emulsifier is 5-7 parts by weight.

[0014] In some embodiments, the cheese sauce ingredients of the present invention further include: stabilizers and modified starch.

[0015] In some embodiments, the emulsifier in the cheese sauce ingredient of the present invention includes one or more of lecithin, mono- or diglyceride fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sodium or potassium alginate, and carrageenan; and / or, the emulsifying salt includes one or more of sodium or potassium citrate, sodium or potassium hexametaphosphate, and trisodium or potassium phosphate.

[0016] The lecithin is preferably soybean lecithin;

[0017] The polyoxyethylene sorbitan fatty acid ester is preferably Tween, more preferably Tween 80.

[0018] In some embodiments, the stabilizer in the cheese sauce raw material of the present invention includes one or more of carrageenan, alginate, and locust bean gum; preferably, the carrageenan is κ-carrageenan and the alginate is red algae gum.

[0019] And / or, the modified starch is at least one of hydroxypropyl distarch phosphate and acetylated distarch adipate.

[0020] And / or, the stabilizer is 2-5 parts by weight.

[0021] And / or, the modified starch is 8-14 parts by weight.

[0022] In some embodiments, the emulsifier in the cheese sauce ingredients of the present invention, by weight, comprises 30-40% lecithin or mono- and diglyceride fatty acid esters, preferably mono- and diglyceride fatty acid esters, 5-15% polyoxyethylene sorbitan fatty acid esters, preferably Tween 80, 10-20% sodium or potassium alginate, and 25-40% carrageenan; more preferably, the emulsifying salt:polyoxyethylene sorbitan fatty acid ester:carrageenan weight ratio in the cheese sauce ingredients is (2-8):(0.25-1.5):(1.5-2.8);

[0023] And / or, by weight, the stabilizer comprises 20-30% carrageenan or locust bean gum, preferably κ-carrageenan, and 70-80% alginate, preferably red algae gum.

[0024] In some embodiments, the cheese sauce ingredients of the present invention further include at least one of milk powder and a sweetener; preferably, the milk powder is one or more of skim milk powder, whole milk powder, and milk protein powder, and / or, the sweetener is granulated sugar; and / or, the viscosity of the cheese sauce is 460-675 cp, preferably 460-650 cp.

[0025] In some embodiments, the milk powder in the cheese sauce ingredients of the present invention is 80-100 parts by weight, and / or the sweetener is 50-100 parts by weight; preferably, the balance is water.

[0026] In a second aspect, the present invention provides a method for preparing cheese sauce, comprising: feeding raw materials, melting, and sterilizing; preferably including pretreatment, preheating, and posttreatment; preferably, feeding includes a first feeding and a second feeding, wherein the raw materials for the first feeding are a mixture of natural cheese, peanut butter, and a portion of water, and the raw materials for the second feeding are the remaining raw materials;

[0027] In some embodiments, in the preparation method of the cheese sauce, the preheating temperature is 80-90℃; and / or, in the first feeding, the scraper rotation speed is 20-25 r / min, the first shearing rotation speed is 1500-2300 r / min, and the first shearing time is 3-5 min; and / or, in the second feeding, the scraper rotation speed is 20-25 r / min, the second shearing rotation speed is 800-1200 r / min, and the second shearing time is 5-8 min; and / or, in the melting, the melting temperature is 65-70℃, and the melting time is 2- 5 min, scraper speed 20-25 r / min, third shear speed 1500-1700 r / min, third shear time 100-150 s; and / or, during sterilization, sterilization temperature 85-90℃, fourth shear speed 1800-2200 r / min, fourth shear time 100-200 s; and / or, during post-treatment, post-treatment temperature 70-80℃, post-treatment time 10-15 min, and fifth shearing during post-treatment, fifth shear speed 0-500 r / min;

[0028] Preferably, the post-processing also includes refrigerated storage.

[0029] In a third aspect, the present invention also provides a coated cheese comprising a cheese core and a coating enclosing the cheese core, wherein the coating is made from food ingredients, and preferably, the coating has a different texture from the cheese core.

[0030] In some embodiments, the coating of the coated cheese is made from the cheese sauce described herein.

[0031] In some embodiments, the coating cheese contains a core made from natural cheese and emulsified salt; preferably, the natural cheese is 500-550 parts by weight and the emulsified salt is 5-8 parts by weight.

[0032] Preferably, the raw materials for the cheese core further include at least one of milk powder, preferably skim milk powder, butter, sweetener, preferably white sugar, and stabilizer; preferably, the milk powder and preferably skim milk powder are 100-150 parts by weight, the butter is 100-150 parts by weight, the sweetener and preferably white sugar are 50-100 parts by weight, and the stabilizer is 2-3 parts by weight; preferably, the remainder of the raw materials for the cheese core is water.

[0033] In some embodiments, the stabilizer in the raw materials of the cheese core includes one or more of guar gum, carrageenan, and locust bean gum.

[0034] In some embodiments, the stabilizers in the cheese core, by weight, include 20-40% guar gum, 30-40% carrageenan, and 30-40% locust bean gum.

[0035] In some embodiments, the coated cheese comprises 5-10 parts by weight of the cheese sauce and 90-95 parts by weight of the cheese core.

[0036] In some embodiments, the coated cheese is in the shape of a stick or other specific shape. This specific shape is one that a person skilled in the art, after reading this application, can determine based on specific requirements.

[0037] In a fourth aspect, the present invention provides a method for preparing coated cheese, comprising the following steps:

[0038] Prepare cheese cores and cheese sauce;

[0039] The cheese core is dipped into cheese sauce and coated to obtain a coated cheese.

[0040] In some embodiments, the method for preparing coated cheese uses the method for preparing cheese sauce described above.

[0041] In some embodiments, in the method for preparing coated cheese, the temperature of the cheese sauce is 65-75°C when the cheese core is immersed in the cheese sauce, and / or the immersion time is 0.7-1.0 s.

[0042] And / or, the immersion may include a cooling step, preferably at a temperature of 2-6°C.

[0043] In some embodiments, in the method for preparing coated cheese,

[0044] The preparation of cheese core includes: feeding, melting, and sterilization; preferably, the preparation of cheese core also includes raw material pretreatment, preheating, post-treatment, filling and molding, and cooling; preferably, feeding includes first feeding and second feeding, the raw materials of the first feeding are natural cheese, butter and some water, and the raw materials of the second feeding are the remaining raw materials.

[0045] In some embodiments, in the preparation method of coated cheese, the preheating temperature in the preparation of the cheese core is 80-90°C; and / or, in the first feeding, the scraper rotation speed is 30-40 r / min, the sixth shearing rotation speed is 1500-2300 r / min, and the sixth shearing time is 3-5 min; and / or, in the second feeding, the scraper rotation speed is 30-40 r / min, the seventh shearing rotation speed is 800-1200 r / min, and the seventh shearing time is 5-8 min; and / or, the melting temperature is 65-70°C, and the melting time is 2-5 min. n, the scraper rotation speed is 20-25 r / min, the eighth shearing rotation speed is 1500-1700 r / min, and the eighth shearing time is 100-150 s; and / or, during sterilization, the sterilization temperature is 85-90℃, the ninth shearing rotation speed is 1800-2200 r / min, and the ninth shearing time is 100-200 s; and / or, during post-treatment, the post-treatment temperature is 70-80℃, the post-treatment time is 10-15 min, and the tenth shearing is performed during post-treatment with a tenth shearing rotation speed of 0-500 r / min; and / or, the cooling temperature is 2-6℃.

[0046] In some embodiments, in the method for preparing coated cheese,

[0047] The cheese sauce is a refrigerated cheese sauce. Before the cheese core is immersed in the cheese sauce, the refrigerated cheese sauce is preheated and homogenized. Preferably, the preheating temperature of the cheese sauce is 65-75°C, and / or the homogenization is a two-stage homogenization. More preferably, the first homogenization pressure is 10-20 MPa, and the second homogenization pressure is 20-40 MPa.

[0048] The natural cheese used in this invention is preferably cream cheese, which has a prominent creamy flavor and a delicate texture.

[0049] Peanut butter is preferably made from peanut varieties with high oleic acid content.

[0050] The modified starch is preferably one or both of hydroxypropyl distarch phosphate and acetylated distarch adipate.

[0051] The emulsifying salt is preferably one or more of sodium or potassium citrate, sodium or potassium hexametaphosphate, or trisodium or potassium phosphate.

[0052] Unless otherwise specified, the emulsifiers in this invention do not include emulsifying salts.

[0053] The mono- and diglyceride fatty acid esters can be those described in GB 1886.65-2015 (National Food Safety Standard for Food Additives: Mono- and Diglyceride Fatty Acid Esters).

[0054] The technical solution of this invention has the following advantages:

[0055] This invention achieves stability of peanut butter and cheese products after mixing by selecting emulsifying salts and emulsifiers and their related weight parts, thus enriching the nutritional components of the cheese products.

[0056] This invention expands the types of cheese products and enriches their textures by coating the surface of cheese products. The coating material can be any food ingredient. In particular, when the coating has a texture different from the cheese core, it further enhances the enjoyment and flavor. Especially when the coating is a peanut butter-based cheese spread according to this invention, it not only expands the types of cheese products but also enriches their nutritional value.

[0057] This invention achieves a suitable cheese sauce by combining emulsifying salts, emulsifiers, stabilizers, and modified starch, resulting in a complete coating of the cheese sauce onto the cheese core surface. By adjusting the starch content, a uniform coating thickness can be achieved. Furthermore, while maintaining the aforementioned component and content combination, adjusting the rotation speed and time during the cheese sauce preparation process allows for a coating that is not only uniform in thickness but also has a smooth surface.

[0058] When the cheese sauce used to prepare the coating is refrigerated cheese sauce, the coating of the cheese sauce onto the surface of the cheese core is achieved through a unique two-stage homogenization process.

[0059] This invention, by adjusting the viscosity of the cheese sauce to 460-675 cp, avoids the problems of a rough surface and grainy texture when spreading the cheese sauce. Furthermore, by adjusting the viscosity of the cheese sauce to 460-650 cp, the invention can further improve the stability of the cheese.

[0060] Through the synergistic effect of the component combination preparation method, the coated cheese product obtained by the present invention not only has a dual taste and a unique shape, but also greatly improves oil and water separation during the shelf life, and even achieves complete absence of oil and water separation. Detailed Implementation

[0061] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0062] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0063] In the following examples and comparative examples, the natural cheese used was cream cheese, purchased from Fonterra Group of New Zealand; the peanut butter was purchased from Shandong Yingge Food Co., Ltd.; the skim milk powder was purchased from Fonterra Group of New Zealand; and the modified starch was at least one of hydroxypropyl distarch phosphate and acetylated distarch adipate, purchased from Yiruian Food Ingredients Co., Ltd.

[0064] Examples 1-4

[0065] The embodiment provides a cheese sauce and a cheese with a coating made from the cheese sauce, the cheese comprising a cheese core and a coating surrounding the cheese core. Specific methods for preparing the cheese sauce and the coated cheese are as follows:

[0066] First, prepare the cheese sauce for forming the coating according to the weight formula shown in Table 1 (total raw materials are 1000 parts by weight, the remainder being water in addition to the components shown in Table 1 by weight) and the process parameters shown in Table 2.

[0067] Table 1

[0068]

[0069]

[0070] Table 2

[0071]

[0072] The cutting is performed using equipment known in the art, such as a shearing blade. The method for preparing the coated cheese sauce is as follows:

[0073] 1. Raw material pretreatment: Remove the outer plastic film and dry or spoiled parts of the cheese, cut it into small pieces with a cutter and set aside, and weigh the other raw materials;

[0074] 2. Preheating: Preheat the melting pot to 80-90℃; specifically, preheat by adding hot water, and after preheating, drain all the hot water.

[0075] 3. First feeding: Mix the natural cheese, peanut butter and some water cut into small pieces in step (1) in the aforementioned melting pot, stir, scraper speed 20-25r / min, first shearing speed 1500-2300r / min, first shearing time 3-5min;

[0076] 4. Second feeding: Add the remaining raw materials into the aforementioned melting pot. The scraper speed is 20-25 r / min, the second shearing speed is 800-1200 r / min, and the second shearing time is 5-8 min.

[0077] 5. Melting: Heat the material to 65-70℃ and maintain for 2-5 minutes. The scraper speed is 20-25 r / min, the third shearing speed is 1500-1700 r / min, and the third shearing time is 100-150 seconds.

[0078] 6. Sterilization: Sterilize the liquid material at a temperature of 85-90℃, a fourth shearing speed of 1800-2200 r / min, and a fourth shearing time of 100-200 s;

[0079] 7. Post-processing: Set the post-processing temperature to 70-80℃ and maintain it for 10-15 minutes; perform the fifth shearing during post-processing at a speed of 0-500 r / min; obtain the post-processed cheese sauce.

[0080] 8. Canning: While still hot, can the contents into aseptic bags and store under cold conditions.

[0081] The cheese sauces prepared in steps 4 to 7 above are all stable. Those skilled in the art, knowing the components and contents of the cheese sauce prepared according to this invention, can appropriately adjust the preparation method of this invention and prepare the stable cheese sauce of this invention through other methods.

[0082] The cheese sauce prepared in steps 6 and 7 above can be directly used to coat the cheese core to prepare a coated cheese product.

[0083] Based on a total raw material quantity of 1000 parts by weight, prepare the cheese core according to the composition ratio (parts by weight) shown in Table 3 below (the remainder is water, except for the components shown in Table 3 by weight).

[0084] Table 3

[0085]

[0086] The preparation method of the above cheese core is as follows:

[0087] You can use commercially available cheese as the cheese core directly. Alternatively, you can prepare the cheese core using the following methods.

[0088] 1. Raw material pretreatment: Remove the outer plastic film and dry or spoiled parts of the cheese, cut it into small pieces with a cutter and set aside, and weigh the other raw materials;

[0089] 2. Preheating: Preheat the melting pot to 80-90℃; specifically, preheat by adding hot water, and after preheating, drain all the hot water.

[0090] 3. First feeding: Mix the natural cheese, butter and some water cut into small pieces in step (1), stir with a scraper speed of 30-40 r / min, a sixth shearing speed of 1500-2300 r / min, and a sixth shearing time of 3-5 min;

[0091] 4. Second feeding: Put the remaining raw materials into the pot, the scraper speed is 30-40 r / min, the seventh shearing speed is 800-1200 r / min, and the seventh shearing time is 5-8 min;

[0092] 5. Melting: Heat the material to 65-70℃ and hold for 2-5 minutes. The scraper speed is 20-25 r / min. The eighth shearing speed is 1500-1700 r / min and the eighth shearing time is 100-150 seconds.

[0093] 6. Sterilization: Sterilize the liquid material at a temperature of 85-90℃, a ninth shearing speed of 1800-2200r / min, and a ninth shearing time of 100-200s;

[0094] 7. Post-processing: Set the post-processing temperature to 70-80℃ and maintain it for 10-15 minutes. During post-processing, perform the tenth shear at a speed of 0-500 r / min to obtain the post-processed cheese core.

[0095] 8. Filling and molding: The sterilized liquid is poured into rod-shaped or irregularly shaped molds and cut into specific shapes;

[0096] 9. Cooling down: The product enters the rapid cooling tunnel to reduce the temperature to 2-6℃.

[0097] The parameters of each step in the preparation process of the aforementioned specific cheese core are basically the same as those of each step in the preparation process of the cheese sauce shown in Table 2. The only difference is that the scraper speed is increased by 10 r / min in the first and second feeding in each embodiment.

[0098] The process for preparing coated cheese according to the present invention is as follows:

[0099] 1. When using refrigerated cheese sauce, preheat and homogenize the cheese sauce twice: preheat the cheese sauce to 65-75℃ and homogenize it twice. The first homogenization pressure is 10-20 MPa, and the second homogenization pressure is 20-40 MPa. When using cheese sauce obtained from steps 4-7 of the aforementioned cheese sauce preparation method, skip step 1 of this process and proceed directly to step 2.

[0100] 2. Applying the cheese sauce: Immerse the cheese core in the cheese sauce for 0.7-1.0 seconds. Then, perform a cooling step at a temperature of 2-6°C.

[0101] 3. Packaging and storage: Store the product in a warehouse at 2-6℃. The shelf life is 6 months.

[0102] When using the cheese sauce prepared in Examples 1-4, coated cheese is prepared according to the composition formula and process parameters shown in Table 4 below.

[0103] Table 4

[0104]

[0105] Example 5

[0106] The difference between Example 5 and Example 1 is that Tween 80 in the coating is replaced with soybean lecithin, and κ-carrageenan is replaced with locust bean gum. Otherwise, they are exactly the same as in Example 1.

[0107] Example 6

[0108] The difference between Example 6 and Example 2 is that the hydroxypropyl distarch phosphate in the cheese sauce is replaced with acetylated distarch adipate, otherwise it is exactly the same as Example 2.

[0109] Example 7

[0110] The difference from Example 1 is that the amount of modified starch added to the cheese sauce is reduced to 8 parts by weight, while the rest is the same as in Example 1.

[0111] The cheese sauce product in this embodiment is stable before coating the cheese core. However, the cheese sauce product has a low viscosity (460 cp), and the surface is too thin after coating, with uniform thickness and several small cracks on the surface. However, it can be considered a complete coating.

[0112] Example 8

[0113] The difference from Example 2 is that the amount of modified starch added to the cheese sauce is increased to 14 parts by weight, otherwise it is the same as Example 2.

[0114] The cheese sauce product in this embodiment is stable before coating the cheese core. However, the cheese sauce product has a high viscosity (675cp) and poor flowability, with a thickness of 5.9mm after coating. However, it can be considered a complete coating.

[0115] Example 9

[0116] The difference from Example 4 is that the amount of carrageenan added to the cheese sauce is reduced to 25 parts by weight, the amount of Tween 80 added is increased to 25 parts by weight, and the content of emulsified salt is increased to 8 parts by weight. Everything else is the same as in Example 4.

[0117] The cheese sauce product in this embodiment is stable before coating the cheese core. The coating outline is clear, the thickness is uniform, and the entire surface is smooth.

[0118] Example 10

[0119] The difference from Example 1 is that the amount of stabilizer added to the cheese sauce is reduced to 2 parts by weight, otherwise it is the same as Example 1.

[0120] The cheese sauce product of this embodiment is stable before coating the cheese core. The cheese sauce of this invention has a low viscosity (375 cp) and cannot be coated.

[0121] Example 11

[0122] The difference from Example 2 is that the shearing speeds of the first and second feedings of the cheese sauce are higher than a specific range (the first shearing speed is 1500-2300 r / min, and the second shearing speed is 800-1200 r / min). Specifically, the scraper speed for the first feeding is 25 r / min, the first shearing speed is 2400 r / min, and the first shearing time is 4 min. The scraper speed for the second feeding is 24 r / min, the second shearing speed is 1300 r / min, and the second shearing time is 7 min. Everything else is the same as in Example 2.

[0123] The cheese sauce product of this embodiment is stable before coating the cheese core. The cheese sauce of the present invention has a low viscosity (415cp), a thin coating, and several small cracks on the surface. However, it can be considered as a complete coating.

[0124] Example 12

[0125] The difference from Example 4 is that the homogenization pressure of the cheese sauce during the second homogenization is higher than a specific range (the first homogenization pressure is 10-20 MPa, and the second homogenization pressure is 20-40 MPa). Specifically, the first homogenization pressure is 25 MPa, and the second homogenization pressure is 45 MPa. The rest is the same as in Example 4.

[0126] The cheese sauce product of this embodiment is stable before coating the cheese core. The cheese sauce of this invention has a low viscosity (455cp), a coating thickness of 2.4mm, and several large cracks on the surface. However, it can be considered a complete coating.

[0127] Example 13

[0128] The difference from Example 2 is that the homogenization pressure of the cheese sauce during the second homogenization was lower than a specific range (10-20 MPa for the first homogenization and 20-40 MPa for the second homogenization). Specifically, the first homogenization pressure was 5 MPa and the second homogenization pressure was 15 MPa, with the rest being the same as in Example 2.

[0129] The cheese sauce product of this embodiment is stable before coating the cheese core. The cheese sauce of this invention has a high viscosity (715cp), a coating thickness of 6.5mm, obvious particles on the surface, uneven thickness, and small areas of surface breakage. However, it can be considered as a complete coating.

[0130] Comparative Example 1

[0131] The difference from Example 3 is that the amount of mono- and diglyceride fatty acid esters added to the cheese sauce is reduced to 20 parts by weight, and the amount of Tween 80 added is increased to 30 parts by weight, while the rest is the same as in Example 3.

[0132] After the cheese sauce of the present invention is left to stand for 5 hours, the oil phase separates, the compatibility is poor, it is unstable, and it cannot be coated.

[0133] Comparative Example 2

[0134] The difference from Example 4 is that the amount of carrageenan added to the cheese sauce is reduced to 25 parts by weight, and the amount of Tween 80 added is increased to 25 parts by weight, while the rest is the same as in Example 4.

[0135] The cheese sauce product in this comparative example showed significant oil separation and instability during preparation. After coating the cheese core with this cheese sauce product, the coating thickness was uniform, but the surface had several small cracks.

[0136] Effect detection

[0137] The products prepared in the above examples and comparative examples were subjected to taste tests. Specifically, ten professionals were asked to conduct sensory evaluations on four dimensions: taste, product molding integrity and ease of demolding, uniformity of coating structure, and stability during shelf life (oil and water separation). The sensory evaluation rules are shown in Table 5, and the results (average values) of the cheese sauce viscosity and product sensory scores are shown in Table 6. Viscosity test: 120g of cheese sauce sample was weighed and placed in a beaker. The test temperature was 25℃, a No. 4 rotor was used, the rotation speed was 20r / min, the measurement time was 30s, and the test was performed in parallel three times. The average value of the results was taken.

[0138] Table 5: Evaluation Table for Coated Cheese

[0139]

[0140]

[0141] Table 6: Performance Score Table

[0142]

[0143] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A cheese sauce, characterized in that, Its raw materials include: natural cheese, peanut butter, emulsifying salt and emulsifier, wherein the natural cheese is 300-350 parts by weight, the peanut butter is 100-150 parts by weight, the emulsifying salt is 2-8 parts by weight, and the emulsifier is 5-7 parts by weight.

2. The cheese sauce according to claim 1, characterized in that, Its raw materials also include stabilizers and modified starch; And / or, its ingredients also include at least one of milk powder and sweetener; And / or, the emulsifier includes one or more of lecithin, mono- and diglycerides of fatty acids, polyoxyethylene sorbitan fatty acid esters, sodium or potassium alginate, and carrageenan. And / or, the emulsified salt includes one or more of sodium or potassium citrate, sodium or potassium hexametaphosphate, and trisodium or potassium phosphate.

3. The cheese sauce according to claim 2, characterized in that, The stabilizer includes one or more of carrageenan, alginate, and locust bean gum; preferably, the carrageenan is κ-carrageenan and the alginate is red algae gum. And / or, the modified starch is at least one of hydroxypropyl distarch phosphate and acetylated distarch adipate; And / or, in the raw materials, the stabilizer is 2-5 parts by weight, and / or, the modified starch is 8-14 parts by weight, and / or, the milk powder is 80-100 parts by weight, and / or, the sweetener is 50-100 parts by weight; preferably, the balance is water; And / or, the lecithin is soybean lecithin; And / or, the polyoxyethylene sorbitan fatty acid ester is Tween, more preferably Tween 80; and / or, by weight, the emulsifier comprises 30-40% lecithin or mono- and diglyceride fatty acid esters, 5-25% polyoxyethylene sorbitan fatty acid esters, 10-20% sodium or potassium alginate, and 25-40% carrageenan; preferably, in the raw materials of the cheese sauce, by weight, the ratio of emulsifying salt: polyoxyethylene sorbitan fatty acid ester: carrageenan is (2-8):(0.25-1.5):(1.5-2.8); And / or, by weight, the stabilizer comprises 20-30% carrageenan or locust bean gum, and 70-80% alginate; And / or, the milk powder is one or more of skim milk powder, whole milk powder, and milk protein powder; And / or, the sweetener is white sugar; And / or, the viscosity of the cheese sauce is 460-675 cp, preferably 460-650 cp.

4. The method for preparing cheese sauce according to any one of claims 1-3, characterized in that, include: The raw materials are fed, melted, and sterilized; preferably, the process includes pretreatment, preheating, and posttreatment; preferably, the feeding includes a first feeding and a second feeding, wherein the raw materials for the first feeding are natural cheese, peanut butter, and a portion of water, and the raw materials for the second feeding are the remaining raw materials.

5. The preparation method according to claim 4, characterized in that, The preheating temperature is 80-90℃; and / or, in the first feeding, the scraper speed is 20-25 r / min, the first shearing speed is 1500-2300 r / min, and the first shearing time is 3-5 min; and / or, in the second feeding, the scraper speed is 20-25 r / min, the second shearing speed is 800-1200 r / min, and the second shearing time is 5-8 min; and / or, in the melting, the melting temperature is 65-70℃, the melting time is 2-5 min, and the scraper speed... The third shearing speed is 20-25 r / min, the third shearing speed is 1500-1700 r / min, and the third shearing time is 100-150 s; and / or, during sterilization, the sterilization temperature is 85-90℃, the fourth shearing speed is 1800-2200 r / min, and the fourth shearing time is 100-200 s; and / or, during post-treatment, the post-treatment temperature is 70-80℃, the post-treatment time is 10-15 min, and a fifth shearing is performed during post-treatment, with a fifth shearing speed of 0-500 r / min; Preferably, the post-processing also includes refrigerated storage.

6. A coated cheese, characterized in that, It includes a cheese core and a coating that surrounds the cheese core, wherein the coating is made from food ingredients; preferably, the coating has a different texture from the cheese core.

7. The cheese according to claim 6, characterized in that, The coating material is the cheese sauce according to any one of claims 1-3; and / or, the cheese core material includes: natural cheese and emulsified salt; Preferably, the natural cheese is 500-550 parts by weight, and the emulsified salt is 5-8 parts by weight. Preferably, the raw materials for the cheese core also include at least one of milk powder, butter, sweetener, and stabilizer.

8. The cheese according to claim 7, characterized in that, In the raw materials of the cheese core, the milk powder is 100-150 parts by weight, and / or the butter is 100-150 parts by weight, and / or the sweetener is 50-100 parts by weight, and / or the stabilizer is 2-3 parts by weight. Preferably, the balance of the raw materials of the cheese core is water. And / or, the milk powder is preferably skim milk powder; And / or, the sweetener is preferably white sugar; And / or, the stabilizer in the cheese core includes one or more of guar gum, carrageenan, and locust bean gum; preferably, by weight, the stabilizer in the cheese core includes 20-40% guar gum, 30-40% carrageenan, and 30-40% locust bean gum. And / or, the cheese sauce is 5-10 parts by weight, and the cheese core is 90-95 parts by weight; And / or, the cheese is in the form of a stick or other specific shape.

9. The method for preparing cheese according to any one of claims 6 to 8, characterized in that, Includes the following steps: Prepare cheese cores and cheese sauce; The cheese core is dipped into cheese sauce and coated to obtain a coated cheese.

10. The preparation method according to claim 9, characterized in that, The cheese sauce is prepared using the method for preparing cheese sauce according to claim 4 or 5; And / or, when the cheese core is immersed in the cheese sauce, the temperature of the cheese sauce is 65-75℃, and / or, the immersion time is 0.7-1.0 seconds. And / or, the immersion is followed by a cooling step, preferably at a temperature of 2-6°C; And / or, the preparation of the cheese core includes: feeding, melting, and sterilization; preferably, the preparation of the cheese core also includes raw material pretreatment, preheating, post-treatment, filling and molding, and cooling; preferably, feeding includes a first feeding and a second feeding, wherein the raw materials for the first feeding are natural cheese, butter and a portion of water, and the raw materials for the second feeding are the remaining raw materials; more preferably, in the preparation of the cheese core, the preheating temperature is 80-90℃; and / or, in the first feeding, the scraper speed is 30-40 r / min, the sixth shearing speed is 1500-2300 r / min, and the sixth shearing time is 3-5 min; and / or, in the second feeding, the scraper speed is 30-40 r / min, and the seventh shearing speed is 800-1... 200 r / min, seventh shearing time is 5-8 min; and / or, melting temperature is 65-70℃, melting time is 2-5 min, scraper speed is 20-25 r / min, eighth shearing speed is 1500-1700 r / min, eighth shearing time is 100-150 s; and / or, during sterilization, sterilization temperature is 85-90℃, ninth shearing speed is 1800-2200 r / min, ninth shearing time is 100-200 s; and / or, during post-treatment, post-treatment temperature is 70-80℃, post-treatment time is 10-15 min, tenth shearing is performed during post-treatment, tenth shearing speed is 0-500 r / min; and / or, cooling temperature is 2-6℃; And / or, the cheese sauce is refrigerated cheese sauce, and the process of preheating and homogenizing the refrigerated cheese sauce before immersing the cheese core into the cheese sauce is further included; preferably, the preheating temperature of the cheese sauce is 65-75°C, and / or, the homogenization is a two-stage homogenization; more preferably, the first homogenization pressure is 10-20 MPa, and the second homogenization pressure is 20-40 MPa.

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