A strong milk flavor enhanced processed cheddar cheese and method of making same

Abstract

The present application relates to a kind of reconstituted high-dada cheese with enhanced milk flavor and its preparation method.The present application uses high-dada cheese as main material, uses S-shaped curve and σ-τ diagram method to explore the influence of the interaction between key aroma and taste on the aroma quality of high-dada cheese, determines the optimal amount and ratio of aroma and taste substances in reconstituted cheese.Then, by adding suitable proportion of acidity regulator, emulsifying salt and other auxiliary materials, a reconstituted high-dada cheese with rich milk flavor and delicate texture is prepared.The overall quality of the obtained reconstituted high-dada cheese is comprehensively and systematically verified by sensory evaluation, consumer test and texture determination.The high-dada cheese prepared by the present application has significantly enhanced milk flavor, harmonious overall aroma, good sensory performance, stable texture, improves the overall preference of consumers for the aroma and taste of high-dada cheese, enriches the types of reconstituted cheese, and has broad application prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of cheese product processing, in particular to a reprocessed Gouda cheese with enhanced milk flavor and a preparation method thereof. BACKGROUND

[0002] Cheese is a nutritious and unique-flavored dairy product made from cow's milk or goat's milk and other raw materials through concentration and fermentation processes. It is known as "milk gold" due to its rich nutritional content and unique flavor. According to the production process, cheese can be divided into natural cheese and reprocessed cheese. Natural cheese is generally made from cow's milk through coagulation and fermentation, while reprocessed cheese is made by melting cheese and adding auxiliary materials to produce products with different flavors and textures.

[0003] Gouda cheese is known for its rich and unique flavor and smooth texture, accounting for 50-60% of the total utilization rate of cheese in the world. Due to its fast maturation speed, mild taste, and ease of cooking, it is an excellent raw material for making reprocessed cheese. Currently, most natural Gouda cheese sold in China is imported from Western countries such as the Netherlands. These imported mature Gouda cheese often has a slight unpleasant cheese odor and a heavy salty taste, which is not easily accepted by most Chinese consumers. Research has found that reprocessing can improve the overall flavor quality of Gouda cheese, thereby improving Chinese consumers' acceptance of cheese.

[0004] The latest national standard for reprocessed cheese, GB 25192-2022, which came into effect on December 30, 2022, defines products with more than 50% cheese as reprocessed cheese. In addition, related consumer preference and quantitative descriptive sensory analysis studies show that Gouda cheese with "milk flavor" is more popular among Chinese consumers. Therefore, there is an urgent need to develop a reprocessed Gouda cheese with high cheese content, rich milk flavor, and stable texture to further increase the total consumption of cheese in China and promote the rapid development of the cheese industry. SUMMARY

[0005] The purpose of the present application is to provide a reprocessed Gouda cheese with enhanced milk flavor and stable texture to address the issues of limited variety, low cheese content, and single flavor of reprocessed Gouda cheese currently available in China.

[0006] The purpose of the present application can be achieved through the following technical solutions:

[0007] In one embodiment, a reprocessed Gouda cheese with enhanced milk flavor is provided.

[0008] The raw materials include the following components in percentage by mass: up to 50-60% of cheese, 1-7% of casein powder, 7-15% of oil, 1-2% of emulsifier, 0.95-1.50% of salty agent, 10.00-15.85% of sweet agent, 2.0% of acidity regulator, 2-5% of stabilizer, 0.02-0.04% of edible colorant, 0.05-0.1% of edible essence and 4-15% of water.

[0009] Further, the cheese is preferably of medium maturity, and preferably has a content of 55-55.5% by mass.

[0010] Further, the casein powder is commonly used in the art, and preferably has a content of 5-7%.

[0011] Further, the oil is one or more of the following: light cream, butter, coconut oil, palm oil and salad oil.

[0012] Further, the oil is preferably one or more of the following: salad oil and butter, and preferably has a content of 2% of salad oil and 6% of butter.

[0013] Further, the emulsifier is one or more of the following: sodium citrate, sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and sodium tripolyphosphate.

[0014] Further, the emulsifier is preferably sodium citrate, and preferably has a content of 1-2%, and more preferably 1.5%.

[0015] Further, the sweet agent is one or more of the following: sucrose, xylitol, crystalline fructose, erythritol, maltitol and polydextrose. The content of the sweet agent is generally in accordance with the national standard of the content of the sweet agent. The sweet agent used in the present application is commonly used in the art, and preferably is sucrose, and preferably has a content of 10.00-15.85%, and more preferably 10.00%.

[0016] Further, the acidity regulator is one or more of the following: citric acid, lactic acid and phosphoric acid, and preferably is citric acid, and preferably has a content of 2.0%.

[0017] Further, the stabilizer is one or more of the following: sodium carboxymethyl cellulose, modified starch, carrageenan and xanthan gum, and preferably is modified starch, and preferably has a content of 2-5%, and more preferably 5%.

[0018] Further, the edible essence is 2,3-butanedione and acetoin, the concentration of 2,3-butanedione is 0.21-0.42 mg / kg, and the concentration of acetoin is 1.050-2.10 mg / kg; preferably 0.210 mg / kg 2,3-butanedione and 2.100 mg / kg acetoin.

[0019] Further, the amount of the edible essence is preferably 0.05-0.1%; more preferably 0.08-0.1%.

[0020] Further, the edible essence is 2,3-butanedione and acetoin, the concentration of 2,3-butanedione is 0.21-0.42 mg / kg, and the concentration of acetoin is 1.050-2.10 mg / kg; preferably 0.210 mg / kg 2,3-butanedione and 2.100 mg / kg acetoin.

[0021] The water is preferably pure water, and the amount thereof is preferably 4-15%; more preferably 4-12%.

[0022] The reagents and raw materials used in the application are commercially available.

[0023] The second aspect of the application provides a preparation method of the above-mentioned reconstituted high-grade cheese with enhanced milk flavor, comprising the following steps:

[0024] S1: first mixing: uniformly mix casein powder, emulsifier, salty agent, sweet agent, acidity regulator, stabilizer, edible pigment and water; then heat and stir in a cheese machine to obtain slurry raw material A;

[0025] S2: second mixing: add high-grade cheese pieces to the slurry raw material A, continuously shear, stir, emulsify and heat to obtain mixture B;

[0026] S3: third mixing: uniformly mix mixture B with oil and fat and edible essence, heat, stir and emulsify; after the stirring is completed, open the cover to check the gloss and texture of the obtained reconstituted high-grade cheese;

[0027] S4: filling and cooling: quickly fill and shape, then cool in a cold water bath to rapidly reduce the center temperature to below 25 ℃, and ensure that the temperature is cooled to 4-7 ℃ within 1 h, after the requirement is met, vacuum package and refrigerate for 7 d or more to obtain the reconstituted high-grade cheese.

[0028] Further, the stirring speed in step S1 is 400-800 r / min, and the stirring time is 1-6 min.

[0029] Further, the particle size of the high-grade cheese pieces in step S2 is not more than 5×5×10 cm; the stirring speed is 500-1000 r / min, and the stirring time is 2-10 min.

[0030] Further, the stirring speed in step S3 is 200-500 r / min, and the stirring time is 5-12 min.

[0031] Compared with the prior art, the application has the following advantages:

[0032] (1) The application determines the optimal matching ratio of aroma and flavor substances in the reprocessed cheese, and prepares reprocessed high-grade cheese by adding acidity regulators, emulsifying salts and other auxiliary materials, which is simple in operation and reduces the production cost.

[0033] (2) The application adds appropriate amounts of 2,3-butanedione and acetoin for synergistic effect, and adds salty and sweet agents to adjust the overall flavor of high-grade cheese, mask the odor, and enhance the sensory acceptance and flavor quality of the cheese.

[0034] (3) The high-grade cheese prepared by the application has prominent cheese flavor and stable texture, and is favored by consumers. BRIEF DESCRIPTION OF DRAWINGS

[0035] Figure 1 It is an S-shaped curve fitting diagram of the results of 3-AFC test of example 1 of the application and the theoretical results of Feller additive model.

[0036] Figure 2 It is a sigma-tau diagram of the binary mixed system of 2,3-butanedione and acetoin in example 1 of the application.

[0037] Figure 3 It is a schematic diagram of the influence of sodium chloride on important aroma compounds (2,3-butanedione and acetoin) in high-grade cheese in example 2 of the application.

[0038] Figure 4 It is a schematic diagram of the influence of sucrose on important aroma compounds (2,3-butanedione and acetoin) in high-grade cheese in example 2 of the application.

[0039] Figure 5 It is a flow chart of the preparation steps of a reprocessed high-grade cheese with enhanced cheese flavor in example 3 of the application.

[0040] Figure 6 It is a result diagram of aroma descriptive sensory analysis in example 12 of the application.

[0041] Figure 7 It is a comparison result diagram of consumer preference analysis of cheese samples in example 13 of the application. DETAILED DESCRIPTION

[0042] The application will be described in detail below in combination with the drawings and specific examples.

[0043] Example 1

[0044] In this example, the threshold values of 2,3-butanedione and acetoin in Gouda cheese matrix were determined by the triangle odorant forced choice (3-AFC) method. The results and aroma descriptions are shown in Table 1. There are some differences between the measured threshold values of aroma substances and the literature threshold values. Since the aqueous or acid solution does not contain protein phase and fat phase, and the solution (liquid) is different from the cheese (solid) in form, the solution simulation system has certain disadvantages for the threshold value research of cheese aroma compounds. Therefore, using a simulated cheese system as a matrix can reduce the real threshold value of aroma compounds in Gouda cheese as much as possible.

[0045] Table 1 Comparison of threshold values of 2,3-butanedione and acetoin in Gouda cheese matrix with literature threshold values

[0046]

[0047] Note: a: The threshold value is referred to the literature [1] Tian H, Yu B, Yu H, et al. Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses [J]. Journal of Dairy Science, 2020, 103(9): 7957-7967. [2] Van Gemert LJ. Odour thresholds: Compilations of odour threshold values in air, water and other media [M]. Oliemans Punter, 2011.

[0048] Using the aroma threshold value of 2,3-butanedione and acetoin in Gouda cheese as the central concentration, 10 different concentrations of aroma compound-cheese matrix mixture were prepared. The results of 3-AFC test and the theoretical results calculated by Feller additive model were fitted by S-shaped curve, and the results are as follows Figure 1As shown in FIG. 2, the measured threshold value of 2,3-butanedione and acetoin is lower than the theoretical threshold value, and the threshold ratio (measured threshold value / theoretical threshold value) is 0.63, indicating that there is a synergistic effect between 2,3-butanedione and acetoin. The interaction relationship in the binary mixture system of 2,3-butanedione and acetoin was explored by the σ-τ diagram method. Four concentration gradients of 2,3-butanedione and acetoin were combined in pairs (Table 2), and the results are shown in FIG. 3. Figure 2 As shown in FIG. 3, the coordinate points of two concentration combinations (A1B2, A2B1) in the binary mixture system of 2,3-butanedione and acetoin are located in the synergistic region, and the interaction between 2,3-butanedione and acetoin is the strongest when both are at a lower concentration.

[0049] Table 2 Concentrations of butanedione and acetoin used in σ-τ diagram method

[0050]

[0051] Example 2

[0052] In this example, five gradient levels of taste substance-cheese matrix mixture systems were prepared based on the concentrations of sodium chloride and sucrose in commercially available reconstituted Gouda cheese (Table 3), and the effects of sodium chloride and sucrose on important aroma compounds (2,3-butanedione and acetoin) in Gouda cheese were explored. The results are shown in FIG. 4. Figure 3 4 As shown in FIG. 4, when the addition amount of sodium chloride in the simulated Gouda cheese matrix is 0.95% or 1.50%, sodium chloride has a significant enhancing effect on the milky flavor of 2,3-butanedione and acetoin (P<0.05). When the addition amount of sucrose is 10.00% or 15.85%, the milky flavor of Gouda cheese is most significantly enhanced. p

[0053] Table 3 Concentrations of sodium chloride and sucrose at different taste levels

[0054]

[0055] Example 3

[0056] Based on the experimental results of Example 1 and Example 2, combinations of 2,3-butanedione at a concentration of 0.210 mg / kg or 0.420 mg / kg, acetoin at a concentration of 1.050 mg / kg or 2.100 mg / kg, sodium chloride at a concentration of 0.95% or 1.50%, and sucrose at a concentration of 10.00% or 15.85% were selected to prepare cheese. This example provides a method for preparing reconstituted Gouda cheese with enhanced milky flavor, wherein,

[0057] The raw materials for the reconstituted Gouda cheese with enhanced milky flavor are:

[0058] ​​55% high-grade cheese, 7% casein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 0.95% sodium chloride, 10% sucrose, 0.1% food flavor (0.210 mg / kg 2,3-butanedione, 1.050 mg / kg acetoin), 5% modified starch, 0.04% β-carotene, 10.41% water.

[0059] As Figure 5 a preparation process of a milk flavor enhanced reprocessed high-grade cheese,

[0060] (1) First mixing: uniformly mix the casein powder, sodium citrate, sodium chloride, sucrose, citric acid, modified starch, β-carotene, and part of the water; then stir in a cheese machine at a speed of 500 r / min to heat to a temperature of 30℃ and maintain for 3 min to obtain slurry raw material A;

[0061] (2) Second mixing: add high-grade cheese cuttings with a size of no more than 5×5×10 cm to the slurry raw material A, continuously shear stir at a speed of 600 r / min, and heat to 85-95℃, with a stirring and emulsifying time of 5 min to obtain mixture B;

[0062] (3) Third mixing: uniformly mix the mixture B with salad oil, butter, butanedione, and acetoin, wherein emulsification is carried out at a stirring speed of 300 r / min during the mixing, with a heating temperature of 85-95℃ and a maintaining time of 8 min;

[0063] (4) After the stirring is completed, open the cover to check the gloss and texture of the obtained reprocessed high-grade cheese;

[0064] (5) Filling and cooling: quickly fill and shape, and then further cool to rapidly reduce the center temperature to below 25℃, and ensure that the temperature is cooled to 4-7℃ within 1 h, and after the requirement is met, vacuum package and refrigerate for 7 d to obtain the milk flavor enhanced reprocessed high-grade cheese.

[0065] Example 4

[0066] The present embodiment provides a preparation method of a milk flavor enhanced reprocessed high-grade cheese, wherein,

[0067] The raw materials of the milk flavor enhanced reprocessed high-grade cheese are:

[0068] 55% high-grade cheese, 7% casein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 1.5% sodium chloride, 15.85% sucrose, 0.1% food flavor (0.210 mg / kg 2,3-butanedione, 1.050 mg / kg acetoin), 5% modified starch, 0.04% β-carotene, 4.01% water.

[0069] The process for making the milk flavor enhanced processed Gouda cheese is the same as in Example 3.

[0070] Example 5

[0071] This example provides a method for making a milk flavor enhanced processed Gouda cheese, wherein,

[0072] The ingredients for the milk flavor enhanced processed Gouda cheese are:

[0073] 55% Gouda cheese, 7% casein protein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 0.95% sodium chloride, 15.85% sucrose, 0.1% flavoring (0.210 mg / kg 2,3-butanedione, 2.100 mg / kg acetoin), 5% modified starch, 0.04% beta-carotene, 4.56% water.

[0074] The process for making the milk flavor enhanced processed Gouda cheese is the same as in Example 3.

[0075] Example 6

[0076] This example provides a method for making a milk flavor enhanced processed Gouda cheese, wherein,

[0077] The ingredients for the milk flavor enhanced processed Gouda cheese are:

[0078] 55% Gouda cheese, 7% casein protein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 1.5% sodium chloride, 10% sucrose, 0.1% flavoring (0.210 mg / kg 2,3-butanedione, 2.100 mg / kg acetoin), 5% modified starch, 0.04% beta-carotene, 9.86% water.

[0079] The process for making the milk flavor enhanced processed Gouda cheese is the same as in Example 3.

[0080] Example 7

[0081] This example provides a method for making a milk flavor enhanced processed Gouda cheese, wherein,

[0082] The ingredients for the milk flavor enhanced processed Gouda cheese are:

[0083] 55% Gouda cheese, 7% casein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 0.95% sodium chloride, 15.85% sucrose, 0.1% food flavoring (0.420 mg / kg 2,3-butanedione, 1.050 mg / kg acetoin), 5% modified starch, 0.04% β-carotene, 4.56% water.

[0084] The procedure for making the milk flavor enhanced processed Gouda cheese is the same as in Example 3.

[0085] Example 8

[0086] This example provides a method for making a milk flavor enhanced processed Gouda cheese, wherein:

[0087] The ingredients for the milk flavor enhanced processed Gouda cheese are:

[0088] 55% Gouda cheese, 7% casein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 1.5% sodium chloride, 10% sucrose, 0.1% food flavoring (0.420 mg / kg 2,3-butanedione, 1.050 mg / kg acetoin), 5% modified starch, 0.04% β-carotene, 9.86% water.

[0089] The procedure for making the milk flavor enhanced processed Gouda cheese is the same as in Example 3.

[0090] Example 9

[0091] This example provides a method for making a milk flavor enhanced processed Gouda cheese, wherein:

[0092] The ingredients for the milk flavor enhanced processed Gouda cheese are:

[0093] 55% Gouda cheese, 7% casein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 0.95% sodium chloride, 10% sucrose, 0.1% food flavoring (0.420 mg / kg 2,3-butanedione, 2.100 mg / kg acetoin), 5% modified starch, 0.04% β-carotene, 10.41% water.

[0094] The procedure for making the milk flavor enhanced processed Gouda cheese is the same as in Example 3.

[0095] Example 10

[0096] This example provides a method for making a milk flavor enhanced processed Gouda cheese, wherein:

[0097] The ingredients for the milk flavor enhanced processed Gouda cheese are:

[0098] 55% high-grade cheese, 7% casein powder, 2% salad oil, 6% butter, 1.5% sodium citrate, 2.0% citric acid, 1.5% sodium chloride, 15.85% sucrose, 0.1% food flavor (0.420 mg / kg 2,3-butanedione, 2.100 mg / kg acetoin), 5% modified starch, 0.04% β-carotene, 4.01% water.

[0099] The manufacturing procedure of the reconstituted high-grade cheese with milk flavor enhancement was the same as that of Example 3.

[0100] Comparative Example 1

[0101] Unlike Examples 3-10, the cheese in this comparative example was a commercially available high-grade cheese, which was cut into cubes not more than 5x5x10 cm in size for use.

[0102] Comparative Example 2

[0103] Unlike Comparative Example 1, no additional acetoin and 2,3-butanedione were added to the reconstituted high-grade cheese prepared in this comparative example, and the other main ingredient contents were the same as those of Example 9, with the balance being made up with purified water.

[0104] The manufacturing procedure of the reconstituted high-grade cheese was the same as that of Example 3.

[0105] The effects of the above Examples 3-10 and Comparative Examples 1 and 2 were compared.

[0106] Example 11

[0107] The preference of consumers for the reconstituted cheese samples of Examples 3-10 was compared, and the optimal ratio of aroma-taste substances in cheese was determined as shown in Table 4.

[0108] Table 4 Orthogonal results of aroma-taste substance ratio in different examples

[0109]

[0110] As shown in Table 1, the order of the effects of the four factors, 2,3-butanedione concentration, acetoin concentration, sodium chloride content, and sucrose content, on the consumer preference for the aroma of the reconstituted high-grade cheese was sucrose content > acetoin concentration > sodium chloride content > 2,3-butanedione concentration. According to the optimal combination of aroma-taste substances in reconstituted high-grade cheese determined by the K value of the factors, the optimal combination of aroma-taste substances in reconstituted high-grade cheese was A2B2C1D1, i.e., Example 9, 2,3-butanedione concentration of 0.210 mg / kg, acetoin concentration of 2.100 mg / kg, sodium chloride content of 0.95%, and sucrose content of 10.00%, which was the best ratio of aroma-taste substances in reconstituted high-grade cheese.

[0111] The reconstituted Gouda cheese prepared in Example 9 was detected to have 24.6% of fat, 20.9% of protein, and 29.6% of carbohydrate.

[0112] Example 12

[0113] Aroma descriptive sensory analysis was performed on the reconstituted Gouda cheese sticks, Gouda cheese, and reconstituted Gouda cheese sticks without the addition of exogenous flavoring (Example 9, Comparative Example 1, and Comparative Example 2).

[0114] Sensory laboratory conditions: in accordance with ISO 8589:2007 standards, the temperature was maintained at 20°C. During the experiment, all members of the descriptive sensory analysis panel were required to score the aroma of the samples using 11 aroma descriptors, "milkiness", "creamy", "brothy", "sulphury", "sour", "stale", "whey", "fruity", "nutty", "toasty", and "cocoa" on a 10 cm scale, where the left end of the scale represented no aroma and the right end of the scale represented a strong aroma. The results of the comparative aroma descriptive sensory analysis are shown in Table 1. Figure 6 As shown in Table 1, the intensity of the "milkiness", "creamy", "brothy", "sour", and "stale" aroma attributes of the Gouda cheese sticks had significant differences compared to the original cheese and the reconstituted Gouda cheese without the addition of flavoring (p < 0.05). Among them, the "milkiness" and "creamy" aroma intensities of the Gouda cheese sticks were significantly enhanced (p < 0.05). Compared to the original Gouda cheese, the "milkiness" and "creamy" aroma intensities of the reconstituted Gouda cheese without the addition of 2,3-butanedione and acetoin were slightly increased, which may be due to the positive effect of sodium chloride and sucrose on the attribute intensity of "milkiness" and "creamy" aroma. p <0.05). Among them, the "milkiness" and "creamy" aroma intensities of the Gouda cheese sticks were significantly enhanced (p < 0.05). Compared to the original Gouda cheese, the "milkiness" and "creamy" aroma intensities of the reconstituted Gouda cheese without the addition of 2,3-butanedione and acetoin were slightly increased, which may be due to the positive effect of sodium chloride and sucrose on the attribute intensity of "milkiness" and "creamy" aroma. p

[0115] Example 13

[0116] Consumer preference tests were performed on the aroma, taste, and color preference of the reconstituted Gouda cheese, Gouda cheese, and reconstituted Gouda cheese sticks without the addition of exogenous flavoring (Example 9, Comparative Example 1, and Comparative Example 2).

[0117] The consumer preference was expressed in 9 hedonic scale (where 1 = "very much dislike", 5 = "neither like nor dislike", and 9 = "I like very much"). All panelists had a 2 min break between each sample evaluation to prevent olfactory or gustatory fatigue, and pure water and unsalted crackers were provided in between to clean the mouth. All evaluations were performed in triplicate. The results of the comparative consumer preference analysis of the cheese samples are shown in Table 2. Figure 7 ​As shown, the reprocessing has different degrees of influence on the consumer preference of aroma, taste and color of the highland cheese. The consumer preference of aroma and taste of the reprocessed highland cheese bar of Example 9 is significantly higher than that of the original highland cheese and the reprocessed highland cheese bar without the addition of the food flavoring (Comparative Example 1 and Comparative Example 2) p <0.05), the reprocessing process has no significant influence on the color of the highland cheese p >0.05), which is closely related to the appropriate amount of water and β-carotene added.

[0118] Example 14

[0119] The melting property and oil exudation rate of the cheese in Example 9, Comparative Example 1 and Comparative Example 2 are determined.

[0120] (1) Melting property test

[0121] First, a special cheese puncher is used to drill a flat cylindrical cheese sample with a height of 5 mm and a diameter of 7 mm from a complete cheese sample, and then the sample is laid in the center of a circular filter paper with a diameter of 9 cm and placed on a glass flat plate together with the filter paper, and then placed at 25℃ for 30 min; after the standing result, the sample is placed in an oven for continuous heating at 100℃ for 60 min; after heating, it is taken out and cooled at room temperature for 30 min; after the cooling is completed, the diameter of the melted cheese sample is measured with an accuracy of 0.01 cm, and the sample is measured in triplicate, and the average value is finally taken as the evaluation of the melting property of the cheese sample.

[0122] (2) Oil exudation rate test

[0123] According to the sample sampling method described in (1) melting property test, the highland cheese sample is obtained, and the sample is placed on a circular filter paper together with the filter paper in a flat plate container with a cover, and the oil ring area on the filter paper is immediately recorded (recorded as the original oil ring area), and then the cheese is placed in a 10℃ refrigerator until a new oil ring is generated near the cheese (recorded as the new oil ring area), and the cheese sample is placed for 120 min. The average value is taken after three parallel measurements, and then the oil exudation rate is calculated according to formula (1).

[0124] (1)

[0125] The texture analysis of the reprocessed highland cheese, the highland cheese and the reprocessed highland cheese without the addition of exogenous food flavoring (Example 9, Comparative Example 1 and Comparative Example 2) is compared, and the results are shown in Table 5.

[0126] Table 5 Texture determination results of different highland cheeses

[0127]

[0128] Note: * indicates that the index has a significant difference (p<0.05) compared with the Gouda cheese

[0129] As can be seen from Table 5, the melting property of the reprocessed Gouda cheese is significantly improved compared with the Gouda cheese in Comparative Example 1. Studies have shown that when the melting property of the cheese is between 1.6 cm and 1.7 cm, it is applied to food production, the product has the best properties, and the melting property of the reprocessed Gouda cheese obtained by the present application is just within the above range. Emulsifying salt plays an important role in the production of cheese, giving the product a unique structure. The reprocessed cheese is externally added with an appropriate amount of sodium citrate, which can react with casein to increase the emulsifying capacity of casein, thereby improving the melting property and oil separation rate of the reprocessed cheese. In addition, the oil separation rates of the three cheeses are all within the optimal range of 1.63-1.79, which indicates that the stability of the reprocessed Gouda cheese prepared in Example 9 is good. In summary, the reprocessed Gouda cheese prepared by the present application not only ensures the texture required by the reprocessed cheese, but also gives the product its unique flavor.

[0130] The above description of the examples is for the convenience of the ordinary skilled person in the art to understand and use the invention. Those skilled in the art can obviously make various modifications to these examples, and apply the general principles described herein to other examples without having to go through creative labor. Therefore, the present application is not limited to the above examples, and those skilled in the art can make improvements and modifications within the scope of the present application without departing from the scope of the present application.

Claims

1. A dairy flavor enhanced processed Gouda cheese characterized in that, The raw materials include the following components in percentage by mass: up to 50-60% of cheese, 1-7% of casein powder, 7-15% of oil, 1-2% of emulsifier, 0.95-1.50% of salty agent, 10.00-15.85% of sweet agent, 2.0% of acidity regulator, 2-5% of stabilizer, 0.02-0.04% of edible pigment, 0.05-0.1% of edible essence, and 4-15% of water; wherein the edible essence is 2,3-butanedione and acetoin; The concentration of the 2,3-butanedione is 0.21-0.42 mg / kg, and the concentration of the acetoin is 1.050-2.10 mg / kg. The cheese is medium maturity with a maturity period of 2-6 months; and the oil is one or more of thin cream, butter, coconut oil, palm oil, and salad oil.

2. The strong dairy flavor enhanced processed high-grade cheese according to claim 1, characterized by, The concentrations of the 2,3-butanedione and acetoin are 0.210 mg / kg and 2.100 mg / kg, respectively.

3. The strong dairy flavor enhanced processed high-grade cheese of claim 1, wherein, The emulsifier is one or more of sodium citrate, sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, or sodium tripolyphosphate; and the edible pigment is one or more of beta-carotene, annatto, or gardenia yellow.

4. The strong dairy flavor enhanced processed high-grade cheese according to claim 1, characterized by, The salty agent is sodium chloride; and the sweet agent is one or more of sucrose, xylitol, crystalline fructose, erythritol, maltitol, and polydextrose, and the contents of the salty agent and sweet agent are 0.95% and 10.00%, respectively.

5. The strong dairy flavor enhanced processed high-grade cheese according to claim 1, characterized by, The acidity regulator is one or more of citric acid, lactic acid, and phosphoric acid; and the stabilizer is one or more of sodium carboxymethyl cellulose, modified starch, carrageenan, and xanthan gum.

6. A process for the preparation of a milk-flavour-enhanced reconstituted Gouda cheese according to any one of claims 1 to 5, characterised in that, The method comprises the following steps: S1: first mixing: uniformly mixing the casein powder, emulsifier, salty agent, sweet agent, acidity regulator, stabilizer, edible pigment, and water; then stirring and heating in a cheese machine to obtain a slurry raw material A; S2: second mixing: adding cheese chunks to the slurry raw material A, continuously shearing, stirring, emulsifying, and heating to obtain a mixture B; S3: third mixing: uniformly mixing the mixture B with oil and edible essence, stirring and emulsifying; after the stirring is completed, the obtained reprocessed cheese is checked for gloss and texture; S4: filling and cooling: quickly filling and forming, then cooling in a cold water bath to rapidly reduce the center temperature to below 25 ℃, and ensure that the temperature is cooled to 4-7 ℃ within 1 h, after the requirement is met, vacuum packaging and refrigeration for 7 d or more to obtain the reprocessed cheese.

7. A process for the preparation of a strong dairy flavour enhanced reconstituted high cheese according to claim 6, characterized in that, The stirring speed in step S1 is 400-800 r / min, and the stirring time is 1-6 min.

8. The method of making a strong dairy flavor enhanced processed high-protein cheese of claim 6, wherein, The cheese chunks in step S2 have a particle size of no more than 5×5×10 cm; the stirring speed is 500-1000 r / min, and the stirring time is 2-10 min; the stirring speed in step S3 is 200-500 r / min, and the stirring time is 5-12 min.

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