A sandwich cheese food that can be stored at room temperature and its preparation method

Abstract

The present invention relates to the field of food, and particularly to a sandwich cheese food that can be stored at room temperature and a preparation method thereof. The outer layer of the cheese food of the present invention is fresh and elastic, and the inner layer is sticky and bursting with juice, having a new sensory experience that is significantly different from other similar products. Moreover, the filling process of the product is smooth and efficient, and the inner and outer layers are evenly distributed, without phenomena such as the inner layer of the filling being exposed or having inconsistent sizes. At the same time, the texture of the product is stable during storage at room temperature, without problems such as collapse, cracking, or inner layer penetration, and can be stored for 6 months under the condition of 15 - 30°C. In addition, the texture of the product of the present invention has strong tolerance, without problems such as hardening after refrigeration or softening at room temperature, and there are no quality problems such as water separation or oil separation during the shelf life.

Description

Technical Field

[0001] The present invention relates to the field of food, and particularly to a sandwich cheese food that can be stored at room temperature and a preparation method thereof. Background Art

[0002] Currently, the number of production enterprises of stick cheese has increased rapidly, and the taste and nutritional characteristics of products are seriously homogenized. The mainstream tastes are mainly original flavor, strawberry, and mixed fruits, and the main nutritional characteristics focus on high calcium, extra added vitamins, dietary fiber, etc. The products face problems such as serious homogenization and low recognizability. Summary of the Invention

[0003] The purpose of the present invention is to provide a cheese food with a viscoelastic texture on the outer layer of cheese, a sticky and bursting filling on the inner layer, and can be stored at room temperature, and a preparation method thereof, so that the cheese food has a new sensory experience significantly different from other similar products to enhance its market competitiveness. However, the texture stability of cheese under room temperature storage is poor, and after being made into a sandwich shape, due to the inconsistent texture of the two layers, problems such as collapse, cracking, and inner layer penetration are more likely to occur.

[0004] In response to this, the present invention explores and provides a sandwich cheese food with stable texture under room temperature storage, which will not have problems such as collapse, cracking, and inner layer penetration, and a preparation method thereof.

[0005] Specifically, the present invention first provides a cheese food, which contains a cheese outer layer and a cheese filling wrapped inside the cheese outer layer;

[0006] The cheese outer layer contains: 40 - 50 parts of cream cheese, 10 - 15 parts of cheddar cheese, and 1.3 - 1.7 parts of a first composite colloid; the first composite colloid is a mixture of guar gum, xanthan gum, gellan gum, and gelatin with a mass ratio of (3 - 4):(4 - 5):(2 - 3):(4 - 5);

[0007] The cheese filling contains: 51 - 55 parts of cream cheese, and 1.0 - 1.5 parts of a second composite colloid; the second composite colloid is a mixture of compound carrageenan, guar gum, sodium carboxymethyl starch, and gelatin with a mass ratio of (3 - 5):(2 - 3):(1.5 - 2):(4 - 5); the compound carrageenan is a mixture of L - type carrageenan and K2 - type carrageenan with a mass ratio of (5 - 7):1.

[0008] The present invention discovers that after the above - mentioned formula optimization, the texture stability of the two layers of cheese at room temperature is greatly improved, and the film - forming speed during the preparation process is relatively fast. The gel and film - forming effects of the outer layer product are slightly higher than those of the inner layer, which is beneficial to preventing the uneven distribution of the inner and outer layers caused by product diffusion while ensuring the bonding effect of the two layers of cheese, and can significantly improve problems such as collapse, cracking, and inner layer penetration.

[0009] The outer layer of the cheese further contains 1.2 - 1.8 parts of a first compound phosphate; the first compound phosphate is a complex of sodium citrate, sodium hexametaphosphate, and trisodium phosphate with a mass ratio of (6 - 8):(4 - 6):(2 - 4).

[0010] Through the optimization of the phosphate system, the viscosity and cross - linking tightness of the outer - layer cheese of the present invention are further improved, which helps to enhance the elasticity of the product and enables it to have a more stable pH value during the shelf life under normal temperature storage.

[0011] More preferably, the outer layer of the cheese further contains 0.5 - 1.5 parts of glutinous rice flour to further enhance the elasticity and meltability of the product, and at the same time can appropriately reduce the hardness of the product.

[0012] Further preferably, the outer layer of the cheese further contains 5 - 7 parts of skim milk powder and 1.0 - 1.5 parts of casein, in which case the texture of the outer layer of the cheese is better.

[0013] Preferably, the cheese filling further contains 1.1 - 1.5 parts of a second compound phosphate; the second compound phosphate is a complex of sodium hexametaphosphate and trisodium phosphate with a mass ratio of (7 - 9):(4 - 6). After the above - mentioned optimization, the texture of the two - layer cheese product is more delicate, and the viscosity is moderate without sticking to the mouth.

[0014] More preferably, the cheese filling further contains 5 - 8 parts of skim milk powder and 1.5 - 1.8 parts of casein to be more conducive to improving its texture.

[0015] Preferably, the outer layer of the cheese further contains 0.7 - 1.0 parts of a compound preservative; the compound preservative is a mixture of lactic acid, potassium sorbate, and nisin with a mass ratio of (0.6 - 0.8):(0.07 - 0.09):(0.03 - 0.05).

[0016] Preferably, the cheese filling further contains 0.5 - 0.7 parts of lactic acid.

[0017] As a preferred embodiment, the protein content of the cheddar cheese is 26 - 28 wt%, the fat content is 28 - 30 wt%, and the moisture content is 43 - 45 wt%.

[0018] As a preferred embodiment, the protein content of the cream cheese used in the outer layer of the cheese is 4.0 - 4.5 wt%, the fat content is 24 - 26 wt%, and the moisture content is 60 - 65 wt%.

[0019] As a preferred embodiment, the protein content of the cream cheese used in the cheese filling is 6.8 - 8.6 wt%, the fat content is 32 - 34 wt%, and the moisture content is 53 - 57 wt%.

[0020] As a preferred embodiment of the present invention, the cheese outer layer contains the following components in parts by weight: 40-50 parts of cream cheese, 10-15 parts of cheddar cheese, 5-7 parts of skim milk powder, 0.5-1.5 parts of glutinous rice flour, 1.0-1.5 parts of casein, 0.6-0.8 parts of sodium citrate, 0.4-0.6 parts of sodium hexametaphosphate, 0.2-0.4 parts of trisodium phosphate, 0.3-0.4 parts of guar gum, 0.4-0.5 parts of xanthan gum, 0.2-0.3 parts of gellan gum, 0.4-0.5 parts of gelatin, 0.6-0.8 parts of lactic acid, 0.07-0.09 parts of potassium sorbate, and 0.03-0.05 parts of nisin.

[0021] As a preferred embodiment of the present invention, the cheese filling contains the following components in parts by weight: 51-55 parts of cream cheese, 5-8 parts of skim milk powder, 1.5-1.8 parts of casein, 0.7-0.9 parts of sodium hexametaphosphate, 0.4-0.6 parts of trisodium phosphate, 0.3-0.5 parts of compound carrageenan (by weight ratio, L-type carrageenan:K2-type carrageenan = (5-7):1), 0.2-0.3 parts of guar gum, 0.15-0.2 parts of sodium carboxymethyl starch, 0.4-0.5 parts of gelatin, and 0.5-0.7 parts of lactic acid.

[0022] In some preferred embodiments, those skilled in the art can also add seasonings, edible flavors, pigments, etc. to the cheese outer layer and the cheese filling according to the product characteristics.

[0023] For example, as an embodiment, the cheese outer layer further contains 13-15 parts of granulated sugar.

[0024] As an embodiment, the cheese filling further contains 13-15 parts of granulated sugar and 5-10 parts of jam.

[0025] In the present invention, the shape of the cheese food can be spherical, polyhedral, cylindrical, etc. At the same time, it can be independently packaged, or a stick made of plastic or wood can be provided in the center of the product (after testing, the products of the present invention will not have the situation of the stick falling off during the shelf life), etc., and no special limitation is made here.

[0026] Those skilled in the art can combine the above-mentioned solutions according to common sense to obtain a preferred embodiment of the cheese food of the present invention.

[0027] Furthermore, the present invention also provides a method for preparing the cheese food, which includes:

[0028] Prepare the liquid materials of the cheese outer layer and the cheese filling respectively, and then obtain the cheese food through filling.

[0029] Preferably, the filling is carried out at 72 - 75°C, and the feeding time of the liquid material for the outer layer of the cheese is 1.5 - 2 s later than that of the liquid material for the cheese filling. This is more conducive to preventing the uneven texture caused by the diffusion of the product and can further avoid the overflow of the filling liquid.

[0030] In a preferred embodiment, the filling is carried out through a sleeve.

[0031] Preferably, in the liquid material for the outer layer of the cheese, the mass percentage content of the first composite colloid is 1.3 - 1.7%; in the liquid material for the cheese filling, the mass percentage content of the second composite colloid is 1.0 - 1.5%.

[0032] In a preferred embodiment, in addition to the aforementioned components, the liquid material for the outer layer of the cheese also contains water to control the proportion of the components in the raw materials for the outer layer of the cheese within the above range.

[0033] In a preferred embodiment, in addition to the aforementioned components, the liquid material for the cheese filling also contains pure milk to control the proportion of the components in the raw materials for the cheese filling within the above range.

[0034] More preferably, the pure milk is standardized according to 3.0 g / 100 g of protein, and the storage time does not exceed 12 h. During the storage time, the temperature is controlled below 6°C and stirred at a speed of 5 - 10 r. Before mixing with other raw materials, the raw milk is homogenized at 45 - 60°C and 180 - 200 bar.

[0035] In addition, the present invention also finds that the oil separation phenomenon that occurs during the normal temperature storage of the cheese food has a great correlation with the fat globule diameter in the cream cheese. When the fat globule diameter in the cream cheese is small, it is more conducive to avoiding the oil separation phenomenon. Therefore, the present invention further optimizes and obtains the following chopping process and high-temperature stirring process after steam direct injection sterilization.

[0036] Preferably, when preparing the liquid materials for the outer layer of the cheese and the cheese filling respectively, the cream cheese is chopped at 1500 - 2000 r and then mixed with other raw materials.

[0037] More preferably, when the raw materials contain skim milk powder, the skim milk powder is mixed and chopped with the chopped cream cheese, and then mixed with other raw materials.

[0038] In order to be more conducive to the mixing effect, those skilled in the art can also shear the mixed raw materials at a high temperature and dehydrate them through a vacuum environment.

[0039] For example, in a preferred embodiment, the method for mixing the raw materials of the liquid for the outer layer of the cheese is specifically as follows: The chopped material is sheared with other raw materials at 1500 - 1700 r for 100 - 200 s, and then the product is heated to 80 - 90 °C at a shearing speed of 1500 - 1700 r, and a vacuum pressure of -600 to -800 mbar is maintained during the heating process to remove the moisture introduced by heating.

[0040] In a preferred embodiment, the method for mixing the raw materials of the liquid for the cheese filling is specifically as follows: The chopped material is sheared with other raw materials at 1700 - 1900 r for 100 - 200 s, and then the product is heated to 80 - 90 °C at a shearing speed of 1500 - 1700 r, and a vacuum pressure of -800 to -850 mbar is maintained during the heating process to remove the moisture introduced by heating.

[0041] Preferably, when preparing the liquid for the outer layer of the cheese and the liquid for the cheese filling respectively, the mixed raw materials are sequentially subjected to steam direct injection sterilization, high-temperature stirring, degassing, and emulsification;

[0042] The temperature of the steam direct injection sterilization is 133 - 136 °C;

[0043] The high-temperature stirring is carried out at 133 - 136 °C and 200 - 300 r.

[0044] More preferably, the degassing is carried out under a pressure of -800 to -900 mbar, and the temperature of the liquid after degassing is 75 - 85 °C.

[0045] More preferably, the emulsification is carried out at 70 - 75 °C, and the emulsification time is 10 - 15 min.

[0046] Preferably, after filling, the preparation method further includes: cooling the filled product to 20 - 25 °C, and then standing at a temperature below 10 °C for 4 - 6 h. In this way, the gel effect of the product is better.

[0047] Those skilled in the art can combine the above solutions to obtain a preferred embodiment of the method for preparing the cheese food of the present invention.

[0048] As a preferred embodiment, the method for preparing the cheese food includes the following steps:

[0049] (1) Prepare the liquid for the outer layer of the cheese and the liquid for the cheese filling respectively:

[0050] Among them, the preparation of the liquid for the outer layer of the cheese is specifically as follows:

[0051] S1. Put the cheese into the chopping pan, add some water, start mixing and chopping at a speed of 1500 - 2000 r for 20 - 40 s, then add skim milk powder into the chopping pan, and stop after running at a chopping speed of 1500 - 2000 r for 0.8 - 1.2 min.

[0052] S2. Put the chopped material into the melting pan, then add the remaining materials, and shear at 1500 - 1700 r for 100 - 200 s. Keep the vacuum pressure in the melting pan at -600~-800 mbar, start heating, the heating temperature is 80 - 90℃, the shearing speed is 1500 - 1700 r, and it will stop automatically after reaching the temperature. Then add lactic acid (if there are raw materials such as essence and pigment, add them at this time), and stir for 60 - 80 s.

[0053] S3. Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 133 - 136℃, the time is 4 - 6 s, after the steam direct injection heating sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 200 - 300 r.

[0054] S4. Degas the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -800~-900 mbar, and the temperature of the liquid material after degassing is 75 - 85℃.

[0055] S5. Put the uniformly mixed liquid material into the emulsifying tank, the emulsifying temperature is 70 - 75℃, and the emulsifying time is 10 - 15 min.

[0056] The preparation of the cheese filling liquid material is specifically as follows:

[0057] 1) Put the cheese into the chopping pan, add some pure milk (accounting for 30% of the total added pure milk weight), start mixing and chopping at a speed of 1500 - 2000 r for 30 s, then add skim milk powder into the chopping pan, and stop after running at a chopping speed of 1500 - 2000 r for 1 min.

[0058] 2) Put the chopped material into the melting pan, then add the remaining materials, and shear at 1700 - 1900 r for 100 - 200 s. Keep the vacuum pressure in the melting pan at -800~-850 mbar, start heating, the heating temperature is 85℃, the shearing speed is 1500 - 1700 r, and it will stop automatically after reaching the temperature. Then add lactic acid (if there are raw materials such as essence and pigment, add them at this time), and stir for 60 - 80 s.

[0059] 3) Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 133 - 136℃, the time is 5 s, after the steam direct injection heating sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 200 - 300 r.

[0060] 4) Degas the liquid material after high-temperature stirring in a flash tank, with the degassing pressure being -800 to -900 mbar, and the temperature of the liquid material after degassing being 75 - 85 °C.

[0061] 5) Mix the sterile jam and the liquid material evenly.

[0062] 6) Feed the evenly mixed liquid material into an emulsifying tank, with the emulsifying temperature being 70 - 75 °C and the emulsifying time being 10 - 15 min.

[0063] (2) At 72 - 75 °C, fill the outer layer liquid material of the cheese and the inner layer liquid material of the cheese through a sleeve, and the feeding time of the outer layer liquid material of the cheese is 1.5 - 2 s later than that of the inner layer.

[0064] (3) Air-cool the filled product for 5 - 8 min, cool it to a temperature of 20 - 25 °C, and then store it in a warehouse below 10 °C for 4 - 6 h.

[0065] Based on the above scheme, the beneficial effects of the present invention are as follows:

[0066] The outer layer of the cheese food of the present invention is fresh and elastic, and the inner layer is sticky and bursts with juice, having a new sensory experience that is significantly different from other similar products. Moreover, the filling process of the product is smooth and efficient, with the inner and outer layers being evenly distributed, and there will be no phenomena such as the inner layer filling being exposed or the sizes being inconsistent. At the same time, the texture of the product is stable during storage at room temperature, and there will be no problems such as collapse, cracking, or inner layer penetration. It can be stored for 6 months under the condition of 15 - 30 °C. In addition, the texture of the product of the present invention has a strong tolerance, and there will be no problems such as hardening during refrigeration or softening at room temperature, and there are no quality problems such as water separation or oil separation during the shelf life. Specific Embodiments

[0067] The following embodiments are used to illustrate the present invention, but are not used to limit the scope of the present invention.

[0068] The pure milk used in the following embodiments has been standardized according to 3.0 g / 100 g of protein, and the storage time does not exceed 12 h. During the storage time, the temperature is controlled below 6 °C and stirred at a speed of 5 r. Before mixing with other raw materials, the raw milk is homogenized at 45 °C and 180 bar.

[0069] For the convenience of comparing the effects, the compound carrageenan mentioned in the following examples is a mixture of L-type carrageenan and K2-type carrageenan with a weight ratio of 6:1; the protein content of the cheddar cheese used is 27 wt%, the fat content is 28 wt%, and the moisture content is 43 wt%; the protein content of the cream cheese used in the cheese outer layer is 4.5 wt%, the fat content is 25 wt%, and the moisture content is 62 wt%; the protein content of the cream cheese used in the cheese filling is 6.9 wt%, the fat content is 32 wt%, and the moisture content is 55 wt%; all cheese raw materials are obtained through commercial channels.

[0070] For those technical or conditions not specified in the examples, they shall be in accordance with the technologies or conditions described in the literature in this field or in accordance with the product instructions. For the reagents or instruments whose manufacturers are not specified, they are all conventional products that can be purchased through regular channels.

[0071] Example 1

[0072] This example first provides a cheese food, which contains a cheese outer layer and a cheese filling wrapped inside the cheese outer layer.

[0073] Among them, the cheese outer layer contains the following components in parts by weight: 10 parts of cheddar cheese, 42 parts of cream cheese, 5 parts of skim milk powder, 13 parts of granulated sugar, 1.0 part of casein, 0.5 part of glutinous rice flour, 0.6 part of sodium citrate, 0.6 part of sodium hexametaphosphate, 0.2 part of trisodium phosphate, 0.3 part of guar gum, 0.4 part of xanthan gum, 0.2 part of gellan gum, 0.4 part of gelatin, 0.6 part of lactic acid, 0.08 part of potassium sorbate, 0.04 part of nisin.

[0074] The cheese filling contains the following components in parts by weight: 51 parts of cream cheese, 5.5 parts of skim milk powder, 13 parts of granulated sugar, 1.5 part of casein, 0.7 part of sodium hexametaphosphate, 0.4 part of trisodium phosphate, 5 parts of jam, 0.3 part of compound carrageenan, 0.2 part of guar gum, 0.15 part of sodium carboxymethyl starch, 0.4 part of gelatin, 0.5 part of lactic acid.

[0075] This example further provides a preparation method of the above cheese food, and the specific steps are as follows:

[0076] (1) Prepare the cheese outer layer liquid and the cheese filling liquid respectively:

[0077] In addition to the aforementioned components, the liquid of the cheese outer layer also contains water to control the proportion of sodium hexametaphosphate in the cheese outer layer raw materials to be 0.6 wt%. In addition to the aforementioned components, the liquid of the cheese filling also contains pure milk to control the proportion of sodium hexametaphosphate in the cheese filling raw materials to be 0.7 wt%.

[0078] Among them, the preparation of the cheese outer layer liquid is specifically as follows:

[0079] S1. Put the cheese into a chopping pan, add part of the water (30% of the total added water volume), start mixing and chopping at a speed of 1800 r for 30 s, then add skim milk powder into the chopping pan, and stop after running at a chopping speed of 1700 r for 1 min.

[0080] S2. Put the chopped material into a melting pan, then add the remaining materials, and shear at 1600 r for 150 s. Keep the vacuum pressure in the melting pan at -750 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1600 r, and automatically stop after heating to the temperature. Then add lactic acid and stir for 65 s.

[0081] S3. Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 134 °C, and the time is 5 s. After steam direct injection heating sterilization, use a sterilization head to carry out high-temperature stirring on the liquid at 250 r.

[0082] S4. Carry out degassing on the liquid after high-temperature stirring in a flash tank, the degassing pressure is -850 mbar, and the temperature of the liquid after degassing is 79 °C.

[0083] S5. Put the uniformly mixed liquid into an emulsification tank, the emulsification temperature is 75 °C, and the emulsification time is 10 min.

[0084] The preparation of the cheese sandwich liquid is specifically as follows:

[0085] 1) Put the cheese into a chopping pan, add part of the pure milk (30% of the total added pure milk weight), start mixing and chopping at a speed of 1600 r for 30 s, then add skim milk powder into the chopping pan, and stop after running at a chopping speed of 1700 r for 1 min.

[0086] 2) Put the chopped material into a melting pan, then add the remaining materials, and shear at 1700 r for 100 s. Keep the vacuum pressure in the melting pan at -800 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1600 r, and automatically stop after heating to the temperature. Then add lactic acid and stir for 60 s.

[0087] 3) Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 133 °C, and the time is 5 s. After steam direct injection heating sterilization, use a sterilization head to carry out high-temperature stirring on the liquid at 200 r.

[0088] 4) Carry out degassing on the liquid after high-temperature stirring in a flash tank, the degassing pressure is -850 mbar, and the temperature of the liquid after degassing is 75 °C.

[0089] 5) Mix the aseptic jam and the liquid evenly, and control it through the online flow rate.

[0090] 6) Put the evenly mixed liquid material into the emulsifying tank, with an emulsifying temperature of 70 °C and an emulsifying time of 15 min.

[0091] (2) At 73 °C, fill the cheese outer layer liquid material and the cheese sandwich liquid material through a sleeve, and the feeding time of the cheese outer layer liquid material is 1.5 s later than that of the cheese sandwich.

[0092] (3) Air-cool the filled product for 5 min, cool it to a temperature of 20 °C, and then store it in a warehouse below 10 °C for 4 h.

[0093] Example 2

[0094] This example first provides a cheese food, which contains a cheese outer layer and a cheese sandwich wrapped inside the cheese outer layer.

[0095] Among them, the cheese outer layer contains the following components in parts by weight: 15 parts of cheddar cheese, 50 parts of cream cheese, 5.5 parts of skim milk powder, 14 parts of granulated sugar, 1.5 parts of casein, 1.0 part of glutinous rice flour, 0.7 part of sodium citrate, 0.4 part of sodium hexametaphosphate, 0.4 part of trisodium phosphate, 0.35 part of guar gum, 0.45 part of xanthan gum, 0.25 part of gellan gum, 0.45 part of gelatin, 0.65 part of lactic acid, 0.08 part of potassium sorbate, 0.04 part of nisin.

[0096] The cheese sandwich contains the following components in parts by weight: 55 parts of cream cheese, 5 parts of skim milk powder, 15 parts of granulated sugar, 1.6 parts of casein, 0.75 part of sodium hexametaphosphate, 0.45 part of trisodium phosphate, 6 parts of jam, 0.45 part of compound carrageenan, 0.25 part of guar gum, 0.2 part of carboxymethyl starch sodium, 0.45 part of gelatin, 0.55 part of lactic acid.

[0097] This example further provides a preparation method of the above cheese food, and the specific steps are as follows:

[0098] (1) Prepare the cheese outer layer liquid material and the cheese sandwich liquid material respectively:

[0099] In addition to the aforementioned components, the liquid material of the cheese outer layer also contains water to control the proportion of sodium hexametaphosphate in the cheese outer layer raw material to be 0.4 wt%. In addition to the aforementioned components, the liquid material of the cheese sandwich also contains pure milk to control the proportion of sodium hexametaphosphate in the cheese sandwich raw material to be 0.75 wt%.

[0100] Among them, the preparation of the cheese outer layer liquid material is specifically as follows:

[0101] S1. Put the cheese into the chopping pan, add some water (30% of the total added water), start mixing and chopping at a speed of 1700 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 1800 r for 1 min.

[0102] S2. Put the chopped material into the melting pan, then add the remaining materials, and shear at 1550 r for 180 s. Keep the vacuum pressure in the melting pan at -780 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1700 r, and it will stop automatically after reaching the temperature. Then add lactic acid and stir for 60 s.

[0103] S3. Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 135 °C, and the time is 5 s. After steam direct injection heating sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 280 r.

[0104] S4. Carry out degassing on the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -850 mbar, and the temperature of the liquid material after degassing is 80 °C.

[0105] S5. Put the uniformly mixed liquid material into the emulsifying tank, the emulsifying temperature is 73 °C, and the emulsifying time is 13 min.

[0106] The preparation of the cheese sandwich liquid material is specifically as follows:

[0107] 1) Put the cheese into the chopping pan, add some pure milk (30% of the total added pure milk weight), start mixing and chopping at a speed of 1600 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 1800 r for 1 min.

[0108] 2) Put the chopped material into the melting pan, then add the remaining materials, and shear at 1800 r for 150 s. Keep the vacuum pressure in the melting pan at -840 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1800 r, and it will stop automatically after reaching the temperature. Then add lactic acid and stir for 80 s.

[0109] 3) Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 133 °C, and the time is 5 s. After steam direct injection heating sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 220 r.

[0110] 4) Carry out degassing on the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -900 mbar, and the temperature of the liquid material after degassing is 79 °C.

[0111] 5) Mix the aseptic jam and the liquid material evenly, and control it by the online liquid material flow rate.

[0112] (6) Put the uniformly mixed liquid material into an emulsifying tank, with an emulsifying temperature of 75°C and an emulsifying time of 10 min.

[0113] (2) At 74°C, fill the cheese outer layer liquid material and the cheese sandwich liquid material through a sleeve, and the feeding time of the cheese outer layer liquid material is 1.6 s later than that of the cheese sandwich.

[0114] (3) Air-cool the filled product for 6 min, cool it to a temperature of 25°C, and then store it in a warehouse below 10°C for 4.5 h.

[0115] Example 3

[0116] This example first provides a cheese food, which contains a cheese outer layer and a cheese sandwich wrapped inside the cheese outer layer.

[0117] Among them, the cheese outer layer contains the following components in parts by weight: 13 parts of cheddar cheese, 40 parts of cream cheese, 7 parts of skim milk powder, 15 parts of granulated sugar, 1.3 parts of casein, 0.7 part of glutinous rice flour, 0.65 part of sodium citrate, 0.5 part of sodium hexametaphosphate, 0.3 part of trisodium phosphate, 0.4 part of guar gum, 0.5 part of xanthan gum, 0.23 part of gellan gum, 0.5 part of gelatin, 0.6 part of lactic acid, 0.08 part of potassium sorbate, 0.04 part of nisin.

[0118] The cheese sandwich contains the following components in parts by weight: 53 parts of cream cheese, 6 parts of skim milk powder, 13.5 parts of granulated sugar, 1.55 parts of casein, 0.9 part of sodium hexametaphosphate, 0.55 part of trisodium phosphate, 10 parts of jam, 0.5 part of compound carrageenan, 0.3 part of guar gum, 0.17 part of carboxymethyl starch sodium, 0.5 part of gelatin, 0.7 part of lactic acid.

[0119] This example further provides a preparation method of the above cheese food, and the specific steps are as follows:

[0120] (1) Prepare the cheese outer layer liquid material and the cheese sandwich liquid material respectively:

[0121] In addition to the aforementioned components, the liquid material of the cheese outer layer also contains water to control the proportion of sodium hexametaphosphate in the cheese outer layer raw material to be 0.5 wt%. In addition to the aforementioned components, the liquid material of the cheese sandwich also contains pure milk to control the proportion of sodium hexametaphosphate in the cheese sandwich raw material to be 0.9 wt%.

[0122] Among them, the preparation of the cheese outer layer liquid material is specifically as follows:

[0123] S1. Put the cheese into a chopping mixer, add part of the water (accounting for 30% of the total added water volume), start mixing and chopping at a speed of 1900 r for 30 s, then add the skim milk powder into the chopping mixer, and stop after running at a chopping speed of 1800 r for 1 min.

[0124] S2. Put the chopped materials into the melting pot, then add the remaining materials, and shear at 1650 r for 180 s. Keep the vacuum pressure in the melting pot at -740 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1600 r, and stop automatically after reaching the temperature. Then add lactic acid and stir for 65 s.

[0125] S3. Conduct steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 134 °C, and the time is 5 s. After the steam direct injection heating sterilization, use the sterilization head to stir the liquid material at 280 r for high temperature.

[0126] S4. Degas the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -900 mbar, and the temperature of the liquid material after degassing is 83 °C.

[0127] S5. Put the uniformly mixed liquid material into the emulsifying tank, the emulsifying temperature is 73 °C, and the emulsifying time is 12 min.

[0128] The preparation of the cheese sandwich liquid material is specifically as follows:

[0129] 1) Put the cheese into the chopping pan, add part of the pure milk (accounting for 30% of the total added pure milk weight), start mixing and chopping at a speed of 2000 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 1800 r for 1 min.

[0130] 2) Put the chopped materials into the melting pot, then add the remaining materials, and shear at 1800 r for 180 s. Keep the vacuum pressure in the melting pot at -830 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1600 r, and stop automatically after reaching the temperature. Then add lactic acid and stir for 65 s.

[0131] 3) Conduct steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 135 °C, and the time is 5 s. After the steam direct injection heating sterilization, use the sterilization head to stir the liquid material at 270 r for high temperature.

[0132] 4) Degas the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -880 mbar, and the temperature of the liquid material after degassing is 76 °C.

[0133] 5) Mix the aseptic jam and the liquid material evenly and control it by the on-line liquid material flow rate.

[0134] 6) Put the uniformly mixed liquid material into the emulsifying tank, the emulsifying temperature is 72 °C, and the emulsifying time is 12 min.

[0135] (2) At 73°C, the outer layer liquid of the cheese and the filling liquid of the cheese core are filled through a sleeve, and the feeding time of the outer layer liquid of the cheese is 1.8 s later than that of the cheese core filling liquid.

[0136] (3) The filled product is air-cooled for 7 min until its temperature reaches 23°C, and then stored in a warehouse at a temperature below 10°C for 6 h.

[0137] Example 4

[0138] This example first provides a cheese food, which contains an outer layer of cheese and a cheese core wrapped inside the outer layer of cheese.

[0139] Among them, the outer layer of the cheese contains the following components by weight: 12 parts of cheddar cheese, 45 parts of cream cheese, 6 parts of skim milk powder, 13.5 parts of granulated sugar, 1.2 parts of casein, 0.8 part of glutinous rice flour, 0.8 part of sodium citrate, 0.5 part of sodium hexametaphosphate, 0.3 part of trisodium phosphate, 0.33 part of guar gum, 0.42 part of xanthan gum, 0.27 part of gellan gum, 0.47 part of gelatin, 0.7 part of lactic acid, 0.08 part of potassium sorbate, 0.04 part of nisin.

[0140] The cheese core contains the following components by weight: 55 parts of cream cheese, 7 parts of skim milk powder, 14 parts of granulated sugar, 1.8 parts of casein, 0.85 part of sodium hexametaphosphate, 0.6 part of trisodium phosphate, 8 parts of jam, 0.35 part of compound carrageenan, 0.22 part of guar gum, 0.16 part of carboxymethyl starch sodium, 0.43 part of gelatin, 0.65 part of lactic acid.

[0141] This example further provides a preparation method of the above cheese food, and the specific steps are as follows:

[0142] (1) Prepare the outer layer liquid of the cheese and the filling liquid of the cheese core respectively:

[0143] In addition to the aforementioned components, the liquid of the outer layer of the cheese also contains water to control the proportion of sodium hexametaphosphate in the raw materials of the outer layer of the cheese to be 0.5 wt%. In addition to the aforementioned components, the liquid of the cheese core also contains pure milk to control the proportion of sodium hexametaphosphate in the raw materials of the cheese core to be 0.85 wt%.

[0144] Among them, the preparation of the outer layer liquid of the cheese is specifically as follows:

[0145] S1. Put the cheese into a chopping pan, add part of the water (accounting for 30% of the total added water), start mixing and chopping at a speed of 1650 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 1800 r for 1 min.

[0146] S2. Put the chopped material into the melting pot, then add the remaining materials, and shear at 1650 r for 180 s. Keep the vacuum pressure in the melting pot at -800 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1670 r, and stop automatically after reaching the temperature. Then add lactic acid and stir for 75 s.

[0147] S3. Carry out steam direct injection heating and sterilization on the mixed raw materials, the sterilization temperature is 135 °C, the time is 5 s, after the steam direct injection heating and sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 260 r.

[0148] S4. Degas the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -880 mbar, and the temperature of the liquid material after degassing is 83 °C.

[0149] S5. Put the uniformly mixed liquid material into the emulsification tank, the emulsification temperature is 75 °C, and the emulsification time is 13 min.

[0150] The preparation of the cheese sandwich liquid material is specifically as follows:

[0151] 1) Put the cheese into the chopping pan, add part of the pure milk (accounting for 30% of the total added pure milk weight), start mixing and chopping at a speed of 1700 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 1800 r for 1 min.

[0152] 2) Put the chopped material into the melting pot, then add the remaining materials, and shear at 1800 r for 180 s. Keep the vacuum pressure in the melting pot at -800 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1700 r, and stop automatically after reaching the temperature. Then add lactic acid and stir for 65 s.

[0153] 3) Carry out steam direct injection heating and sterilization on the mixed raw materials, the sterilization temperature is 135 °C, the time is 5 s, after the steam direct injection heating and sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 280 r.

[0154] 4) Degas the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -830 mbar, and the temperature of the liquid material after degassing is 83 °C.

[0155] 5) Mix the aseptic jam and the liquid material evenly, and control it by the online liquid material flow rate.

[0156] 6) Put the uniformly mixed liquid material into the emulsification tank, the emulsification temperature is 73 °C, and the emulsification time is 12 min.

[0157] (2) At 74 °C, fill the outer layer liquid material of the cheese and the cheese sandwich liquid material through the sleeve, and the feeding time of the outer layer liquid material of the cheese is 1.9 s later than that of the cheese sandwich.

[0158] (3) Air-cool the filled product for 7 min until its temperature reaches 24 °C, and then store it in a warehouse at a temperature below 10 °C for 5 h.

[0159] Example 5

[0160] This example first provides a cheese food, which contains a cheese outer layer and a cheese filling wrapped inside the cheese outer layer.

[0161] Among them, the cheese outer layer contains the following components by weight: 15 parts of cheddar cheese, 47 parts of cream cheese, 6.5 parts of non-fat milk powder, 14 parts of granulated sugar, 1.1 parts of casein, 1.0 part of glutinous rice flour, 0.75 part of sodium citrate, 0.4 part of sodium hexametaphosphate, 0.35 part of trisodium phosphate, 0.4 part of guar gum, 0.47 part of xanthan gum, 0.3 part of gellan gum, 0.43 part of gelatin, 0.8 part of lactic acid, 0.08 part of potassium sorbate, and 0.04 part of nisin.

[0162] The cheese filling contains the following components by weight: 52 parts of cream cheese, 8 parts of non-fat milk powder, 14.5 parts of granulated sugar, 1.7 parts of casein, 0.8 part of sodium hexametaphosphate, 0.45 part of trisodium phosphate, 7 parts of jam, 0.4 part of compound carrageenan, 0.27 part of guar gum, 0.2 part of carboxymethyl starch sodium, 0.47 part of gelatin, and 0.7 part of lactic acid.

[0163] This example further provides a method for preparing the above-mentioned cheese food, and the specific steps are as follows:

[0164] (1) Prepare the cheese outer layer liquid and the cheese filling liquid separately:

[0165] In addition to the aforementioned components, the liquid of the cheese outer layer also contains water to control the proportion of sodium hexametaphosphate in the raw materials of the cheese outer layer to be 0.4 wt%. In addition to the aforementioned components, the liquid of the cheese filling also contains pure milk to control the proportion of sodium hexametaphosphate in the raw materials of the cheese filling to be 0.8 wt%.

[0166] Among them, the preparation of the cheese outer layer liquid is specifically as follows:

[0167] S1. Put the cheese into a chopping pan, add part of the water (30% of the total added water), start mixing and chopping at a speed of 1500 r for 30 s, then add the non-fat milk powder into the chopping pan, and stop after running at a chopping speed of 2000 r for 1 min.

[0168] S2. Put the chopped materials into the melting pot, then add the remaining materials, and shear at 1600 r for 170 s. Keep the vacuum pressure in the melting pot at -750 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1650 r, and stop automatically after reaching the temperature. Then add lactic acid and stir for 70 s.

[0169] S3. Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 135 °C, the time is 5 s. After the steam direct injection heating sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 240 r.

[0170] S4. Carry out degassing on the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -830 mbar, and the temperature of the liquid material after degassing is 85 °C.

[0171] S5. Put the uniformly mixed liquid material into the emulsification tank, the emulsification temperature is 74 °C, and the emulsification time is 14 min.

[0172] The preparation of the cheese sandwich liquid material is specifically as follows:

[0173] 1) Put the cheese into the chopping pot, add part of the pure milk (accounting for 30% of the total added pure milk weight), start mixing and chopping at a speed of 1600 r for 30 s, then add the skim milk powder into the chopping pot, and stop after running at a chopping speed of 2000 r for 1 min.

[0174] 2) Put the chopped materials into the melting pot, then add the remaining materials, and shear at 1800 r for 180 s. Keep the vacuum pressure in the melting pot at -840 mbar, start heating, the heating temperature is 85 °C, the shearing speed is 1700 r, and stop automatically after reaching the temperature. Then add lactic acid and stir for 70 s.

[0175] 3) Carry out steam direct injection heating sterilization on the mixed raw materials, the sterilization temperature is 133 - 136 °C, the time is 5 s. After the steam direct injection heating sterilization, use the sterilization head to carry out high-temperature stirring on the liquid material at 280 r.

[0176] 4) Carry out degassing on the liquid material after high-temperature stirring in the flash tank, the degassing pressure is -860 mbar, and the temperature of the liquid material after degassing is 78 °C.

[0177] 5) Mix the aseptic jam and the liquid material evenly, and control it through the online liquid material flow rate.

[0178] 6) Put the uniformly mixed liquid material into the emulsification tank, the emulsification temperature is 73 °C, and the emulsification time is 13 min.

[0179] (2) At 73 °C, fill the cheese outer layer liquid material and the cheese sandwich liquid material through the sleeve, and the feeding time of the cheese outer layer liquid material is 2 s later than that of the cheese sandwich.

[0180] (3) Air-cool the filled product for 7 min until its temperature reaches 24 °C, and then store it in a warehouse at a temperature below 10 °C for 5.5 h.

[0181] Example 6

[0182] This example first provides a cheese food, which contains a cheese outer layer and a cheese filling wrapped inside the cheese outer layer.

[0183] Among them, the cheese outer layer contains the following components in parts by weight: 14 parts of cheddar cheese, 43 parts of cream cheese, 7 parts of skim milk powder, 14.5 parts of granulated sugar, 1.4 parts of casein, 1.5 parts of glutinous rice flour, 0.8 part of sodium citrate, 0.6 part of sodium hexametaphosphate, 0.4 part of trisodium phosphate, 0.37 part of guar gum, 0.5 part of xanthan gum, 0.25 part of gellan gum, 0.5 part of gelatin, 0.7 part of lactic acid, 0.08 part of potassium sorbate, 0.04 part of nisin.

[0184] The cheese filling contains the following components in parts by weight: 53 parts of cream cheese, 7 parts of skim milk powder, 14 parts of granulated sugar, 1.7 parts of casein, 0.7 part of sodium hexametaphosphate, 0.55 part of trisodium phosphate, 5 parts of jam, 0.35 part of compound carrageenan, 0.26 part of guar gum, 0.18 part of carboxymethyl starch sodium, 0.48 part of gelatin, 0.67 part of lactic acid.

[0185] This example further provides a method for preparing the above cheese food, and the specific steps are as follows:

[0186] (1) Prepare the cheese outer layer liquid and the cheese filling liquid separately:

[0187] In addition to the aforementioned components, the liquid of the cheese outer layer also contains water to control the proportion of sodium hexametaphosphate in the raw materials of the cheese outer layer to be 0.6 wt%. In addition to the aforementioned components, the liquid of the cheese filling also contains pure milk to control the proportion of sodium hexametaphosphate in the raw materials of the cheese filling to be 0.7 wt%.

[0188] Among them, the preparation of the cheese outer layer liquid is specifically as follows:

[0189] S1. Put the cheese into a chopping pan, add part of the water (30% of the total added water), start mixing and chopping at a speed of 1900 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 2000 r for 1 min.

[0190] S2. Put the chopped materials into the melting pot, then add the remaining materials, and shear at 1680 r for 180 s. Keep the vacuum pressure in the melting pot at -760 mbar, start heating, with the heating temperature at 85 °C, the shearing speed at 1650 r, and automatically stop after reaching the temperature. Then add lactic acid and stir for 70 s.

[0191] S3. Conduct steam direct injection heating and sterilization on the mixed raw materials, with the sterilization temperature at 134 °C and the time at 5 s. After steam direct injection heating and sterilization, use the sterilization head to conduct high-temperature stirring on the liquid material at 270 r.

[0192] S4. Degas the liquid material after high-temperature stirring in the flash tank, with the degassing pressure at -820 mbar, and the temperature of the liquid material after degassing at 85 °C.

[0193] S5. Put the uniformly mixed liquid material into the emulsifying tank, with the emulsifying temperature at 75 °C and the emulsifying time at 15 min.

[0194] The preparation of the cheese sandwich liquid material is specifically as follows:

[0195] 1) Put the cheese into the chopping pan, add part of the pure milk (accounting for 30% of the total added pure milk weight), start mixing and chopping at a speed of 1800 r for 30 s, then add the skim milk powder into the chopping pan, and stop after running at a chopping speed of 1900 r for 1 min.

[0196] 2) Put the chopped materials into the melting pot, then add the remaining materials, and shear at 1800 r for 150 s. Keep the vacuum pressure in the melting pot at -830 mbar, start heating, with the heating temperature at 85 °C, the shearing speed at 1680 r, and automatically stop after reaching the temperature. Then add lactic acid and stir for 75 s.

[0197] 3) Conduct steam direct injection heating and sterilization on the mixed raw materials, with the sterilization temperature at 135 °C and the time at 5 s. After steam direct injection heating and sterilization, use the sterilization head to conduct high-temperature stirring on the liquid material at 270 r.

[0198] 4) Degas the liquid material after high-temperature stirring in the flash tank, with the degassing pressure at -870 mbar, and the temperature of the liquid material after degassing at 79 °C.

[0199] 5) Mix the aseptic jam and the liquid material evenly, and control it through the online liquid material flow rate.

[0200] 6) Put the uniformly mixed liquid material into the emulsifying tank, with the emulsifying temperature at 75 °C and the emulsifying time at 14 min.

[0201] (2) At 73 °C, fill the cheese outer layer liquid material and the cheese sandwich liquid material through the sleeve, and the feeding time of the cheese outer layer liquid material is 2 s later than that of the cheese sandwich.

[0202] (3) Air-cool the filled product for 8 min until its temperature reaches 24°C, and then store it in a warehouse at a temperature below 10°C for 5.6 h.

[0203] Comparative Example 1

[0204] This comparative example provides a cheese food, which is different from Example 1 only in that in the outer layer raw material of the cheese, the addition amount of guar gum is 0.2 wt% and the addition amount of xanthan gum is 0.3 wt%. The results show that the cross-linking compactness of the product decreases, the overall texture is relatively loose, and the elasticity is 1.43 mm, resulting in phenomena such as easy collapse and rod dropping during the shelf life.

[0205] Comparative Example 2

[0206] This comparative example provides a cheese food, which is different from Example 1 only in that in the outer layer raw material of the cheese, the addition amount of gellan gum is 0.4 wt% and the addition amount of gelatin is 0.55 wt%. The results show that the elasticity of the product increases to 5.32 mm, the smoothness of the filling process is poor, and at the same temperature, the gelation speed of the outer surface layer is fast, resulting in uneven quality of the inner and outer layer liquid materials and the phenomenon that the sandwich cannot be seen after biting open.

[0207] Comparative Example 3

[0208] This comparative example provides a cheese food, which is different from Example 1 only in that in the sandwich raw material of the cheese, the addition amount of sodium carboxymethyl starch is 0.4 wt%. The results show that the viscosity of the product increases, resulting in phenomena such as sticking to the mouth and weakened sandwich fluidity. At the same time, the binding degree between the sandwich and the epidermis weakens.

[0209] Comparative Example 4

[0210] This comparative example provides a cheese food, which is different from Example 1 only in that in the sandwich raw material of the cheese, the weight ratio of L-type carrageenan and K2-type carrageenan in the compound carrageenan is adjusted to 3:1. The results show that the texture of the product is too hard, there is no fluidity in the mouth, and the sense of chunk is strong.

[0211] Comparative Example 5

[0212] This comparative example provides a cheese food, which is different from Example 1 only in that in the sandwich raw material of the cheese, the weight ratio of L-type carrageenan and K2-type carrageenan in the compound carrageenan is adjusted to 8:1. The results show that there is migration of the liquid material, resulting in non-uniform inner and outer structures.

[0213] Experimental Example

[0214] 1. On the day when the product is taken off the shelf, use a texture analyzer to test the texture of the cheese food of each example. The specific test method is as follows:

[0215] The test results are shown in Table 2.

[0216] 2. On the day when the products were taken off the shelves, 15 professionals were asked to conduct sensory evaluations on the cheese foods of each example. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0217] Table 1

[0218]

[0219] Table 2

[0220]

[0221] 3. Referring to the methods in 1 and 2, the cheese foods of Example 1 were tested and evaluated after 1 month, 2 months, 3 months, and 4 months respectively. The results are shown in Table 3.

[0222] Table 3

[0223]

[0224] In addition, the present invention has been tested many times in the manner of the examples. After testing and statistics, the hardness of the sandwich cheese stick product is 730 - 890 g, the elasticity is 3.21 - 4.32 mm, the adhesiveness is 670 - 820 g. The product is smooth and delicate, Q-bullet and smooth, plays a protective role for the inner layer of the product, and will not have texture collapse or rod detachment and other phenomena. The sandwich viscosity is 220 - 410 g, with 5 - 8% expansion, and is evenly distributed inside and outside during the filling process. The product has slight fluidity. At room temperature of 20 - 30 °C, bite open the outer layer of the product, gently pick open the inner product sandwich with the tongue, and it melts quickly. It is elastic on the outside and glutinous on the inside, and will not have rod detachment or overflow. There will be no problems such as water separation, oil separation, and shedding / product rod dropping during the shelf life, and it can be stored at room temperature for 6 months.

[0225] Although the present invention has been described in detail with general descriptions and specific embodiments above, based on the present invention, some modifications or improvements can be made, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection of the present invention.

Claims

1. A cheese food, characterized in that, It contains a cheese outer layer and a cheese filling enclosed within the cheese outer layer; The cheese outer layer contains: 40 - 50 parts of cream cheese, 10 - 15 parts of cheddar cheese, and 1.3 - 1.7 parts of a first composite colloid; the first composite colloid is a mixture of guar gum, xanthan gum, gellan gum, and gelatin with a mass ratio of (3 - 4):(4 - 5):(2 - 3):(4 - 5); The cheese filling contains: 51 - 55 parts of cream cheese, and 1.0 - 1.5 parts of a second composite colloid; the second composite colloid is a mixture of compound carrageenan, guar gum, sodium carboxymethyl starch, and gelatin with a mass ratio of (3 - 5):(2 - 3):(1.5 - 2):(4 - 5); the compound carrageenan is a mixture of L - type carrageenan and K2 - type carrageenan with a mass ratio of (5 - 7):

1.

2. The cheese food according to claim 1, characterized in that, The cheese outer layer also contains 1.2 - 1.8 parts of a first composite phosphate; the first composite phosphate is a complex of sodium citrate, sodium hexametaphosphate, and trisodium phosphate with a mass ratio of (6 - 8):(4 - 6):(2 - 4).

3. The cheese food according to claim 2, characterized in that, The cheese outer layer also contains 0.5 - 1.5 parts of glutinous rice flour.

4. The cheese food according to claim 3, characterized in that, The cheese outer layer also contains 5 - 7 parts of non - fat milk powder and 1.0 - 1.5 parts of casein.

5. The cheese food according to claim 2, characterized in that, The cheese filling also contains 1.1 - 1.5 parts of a second composite phosphate; the second composite phosphate is a complex of sodium hexametaphosphate and trisodium phosphate with a mass ratio of (7 - 9):(4 - 6). The cheese filling also contains 5 - 8 parts of non - fat milk powder and 1.5 - 1.8 parts of casein.

6. The cheese food according to any one of claims 1-5, characterized in that, The cheese outer layer also contains 0.7 - 1.0 parts of a composite preservative; the composite preservative is a mixture of lactic acid, potassium sorbate, and nisin with a mass ratio of (0.6 - 0.8):(0.07 - 0.09):(0.03 - 0.05). And / or, the cheese filling also contains 0.5 - 0.7 parts of lactic acid.

7. A method for preparing the cheese food according to any one of claims 1-6, characterized in that, It includes: Prepare the liquid materials for the cheese outer layer and the cheese filling respectively, and then obtain the cheese food through filling.

8. The method for preparing the cheese food according to claim 7, characterized in that, The filling is carried out at 72 - 75°C, and the feeding time of the liquid material of the cheese outer layer is 1.5 - 2 s later than that of the liquid material of the cheese filling.

9. The method for preparing the cheese food according to claim 8, characterized in that, In the liquid material of the cheese outer layer, the mass percentage content of the first composite colloid is 1.3 - 1.7%; in the liquid material of the cheese filling, the mass percentage content of the second composite colloid is 1.0 - 1.5%.

10. The method for preparing the cheese food according to any one of claims 7-9, characterized in that, When preparing the liquid materials for the cheese outer layer and the cheese filling respectively, successively perform steam direct - injection sterilization, high - temperature stirring, degassing, and emulsification on the mixed raw materials. The temperature of the steam direct - injection sterilization is 133 - 136°C. The degassing is carried out under a pressure of - 800~ - 900 mbar, and the temperature of the liquid material after degassing is 75 - 85°C. The emulsification is carried out at 70 - 75°C, and the emulsification time is 10 - 15 min.

11. The method for preparing the cheese food according to claim 10, characterized in that, After filling, the preparation method also includes: Cool the filled product to 20 - 25°C, and then let it stand at a temperature below 10°C for 4 - 6 h.

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