Whipped topping cheese and method of making same

Abstract

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

Description

Technical Field

[0001] This invention relates to a cheese and its preparation method, and particularly to a cheese for whipping and decorating and its preparation method. Background Technology

[0002] Currently, most food products marketed for whipping and decorating are made by adding carrageenan, microcrystalline cellulose, carboxymethyl cellulose, mono / diglyceride fatty acid esters, sucrose esters, Tween 80, etc., to light cream. These are then dissolved, homogenized, sterilized, cooled, and packaged. Light cream is categorized into whole animal fats, animal and vegetable fats, and vegetable oils. Whole animal fats typically contain 36% fat, while animal and vegetable fats generally contain 18-30% fat. Vegetable oils are often hydrogenated vegetable oils, containing a large amount of trans fatty acids. Their protein content ranges from 1.5% to 2.5%.

[0003] As people's living standards improve, while pursuing nutrition and deliciousness, they also pay more attention to food safety. Especially with the increasing prevalence of obesity, high blood lipids, and high cholesterol, consumers are very concerned about their intake of fat, calories, and trans fatty acids. Cheese is widely recognized for its low fat and high calcium content. However, cheese does not dissolve well at room temperature and has poor whipping and piping properties. It cannot directly replace heavy cream for whipping and piping.

[0004] Therefore, developing a cheese for whipping and decorating is in line with consumer demand and the trend of food health development. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a cheese for whipping and decorating, and a method for preparing the same.

[0006] To solve the above-mentioned technical problems, the present invention provides a whipped cheese for decorating, comprising the following raw materials in parts by weight: 51-55 parts fresh cream cheese, 1.5-7 parts protein powder, 0.3-1 parts milk mineral salts, 1-5 parts isomaltooligosaccharide, 1-5 parts fructooligosaccharide, 0.005-0.1 parts monk fruit sweetener, 0.2-2 parts inulin, 0.005-1 parts arabinoxylan, 0.005-0.1% peach gum, 0.1-2 parts β-1,3-glucan, 0.1-5 parts tristan gum, 0.01-2 parts gellan gum, 1-3 parts physical starch, 0.1-1 parts locust bean gum, 0-0.2 parts citric acid, 0-0.1 parts acetic acid, 0-0.2 parts metatartaric acid, and 0-0.2 parts lactic acid.

[0007] Preferably, it also includes 0.5-2 parts of enzymatically hydrolyzed cheese powder.

[0008] Preferably, the protein powder comprises 0.5-5 parts milk protein powder and 1-2 parts whey protein powder.

[0009] Preferably, the composition comprises 51-55 parts fresh cream cheese, 2 parts enzymatically hydrolyzed cheese powder, 1 part milk protein powder, 2 parts whey protein powder, 0.3 parts milk mineral salts, 1 part isomaltooligosaccharide, 1 part fructooligosaccharide, 0.005 parts monk fruit sweetener, 0.2 parts inulin, 0.01 parts arabinoxylan, 0.005 parts peach gum, 0.1 parts β-1,3-glucan, 0.3 parts tristan gum, 0.01 parts gellan gum, 1.2 parts physical starch, 0.3 parts locust bean gum, and 0.2 parts citric acid.

[0010] Preferably, the fresh cream cheese is 51 portions.

[0011] A method for preparing the aforementioned whipped cream cheese for decorating includes the following steps: (1) chopping fresh cream cheese into granules with a particle size of less than 1 cm; (2) heating the chopped fresh cream cheese and other ingredients together to 65-70°C while stirring, homogenizing, with a first-stage homogenization pressure of 40 MPa and a second-stage homogenization pressure of 6 MPa, and then sterilizing at 137-139°C for 5 seconds; (3) cooling to 65-70°C for aseptic filling, and cooling through a cooling tunnel to 25-30°C before being stored in a warehouse for sale.

[0012] Another method for preparing the aforementioned whipped cheese for piping includes the following steps: (1) Chop fresh cream cheese into granules with a particle size of less than 1 cm, then mix the fresh cream cheese and enzymatically hydrolyzed cheese powder evenly to form the first mixture; mix isomaltooligosaccharide, fructooligosaccharide, monk fruit sweetener, inulin, arabinoxylan, peach gum, β-1,3-glucan, tristan gum, gellan gum, and locust bean gum evenly to form the second mixture; and mix milk protein powder, whey protein powder, and citric acid evenly to form the third mixture; (2) Heat the first mixture to 65-70℃. Completely melt, add emulsified salt and stir evenly, stop heating and add the second mixture and stir evenly, wait until the temperature drops below 35 degrees, add physical starch, stir evenly and then heat up to 85-90 degrees while stirring, then cool down to room temperature, and then add the third mixture; (3) Homogenize, homogenize the first stage while simultaneously introducing ozone sterilization, pressure 2-3 MPa, time 2-3 minutes, homogenize the second stage pressure 6-8 MPa, time 10-15 minutes, homogenize the third stage pressure 0.01-0.02 MPa, time 10-15 minutes; (4) Store in the storage warehouse for sale.

[0013] The beneficial effects of this invention are as follows: The main ingredient of this invention is fresh cream cheese. Due to the characteristics of fresh cream cheese, it has a low fat content and is high in calcium and protein. It has 50-80% less fat than conventional cream and contains certain prebiotic nutrients. At the same time, it has a richer cheese aroma than conventional cream. Through a specific formula, the cheese achieves excellent piping performance, allowing piped products to remain intact for more than one hour without collapsing. Detailed Implementation

[0014] The principles and features of the present invention are described below with reference to examples. The examples are only used to explain the present invention and are not intended to limit the scope of the present invention.

[0015] The present invention employs the following formulations (the contents in the table are parts by weight).

[0016]

[0017] This invention employs the following two preparation methods:

[0018] Preparation method 1:

[0019] 1. Chop the fresh cream cheese into small pieces less than 1cm in diameter.

[0020] 2. While stirring, heat the chopped fresh cream cheese and other ingredients to 65-70℃, homogenize, first homogenization pressure 40MPa, second homogenization pressure 6MPa, and then sterilize at 137-139 degrees for 5 seconds.

[0021] 3. Cool to 65-70℃ for aseptic filling, then pass through a cooling tunnel to cool to 25-30℃ before being stored in a warehouse for sale.

[0022] Preparation method 2:

[0023] 1. Chop fresh cream cheese into granules with a diameter of less than 1cm. Mix fresh cream cheese and enzymatically hydrolyzed cheese powder evenly to form the first mixture. Mix isomaltooligosaccharide, fructooligosaccharide, monk fruit sweetener, inulin, arabinoxylan, peach gum, β-1,3-glucan, tristan gum, gellan gum, and locust bean gum evenly to form the second mixture. Mix milk protein powder, whey protein powder, and citric acid evenly to form the third mixture.

[0024] 2. Heat the first mixture to 65-70℃ until completely melted, add emulsified salt and stir evenly, stop heating and add the second mixture and stir evenly. When the temperature drops below 35 degrees, add physical starch and stir evenly. Then, while stirring, raise the temperature to 85-90 degrees and then cool it to room temperature. Finally, add the third mixture.

[0025] 3. Homogenization: Ozone sterilization is introduced simultaneously in the first stage of homogenization at a pressure of 2 MPa for 2 minutes; the second stage of homogenization is carried out at a pressure of 6 MPa for 10 minutes; and the third stage of homogenization is carried out at a pressure of 0.01 MPa for 10 minutes.

[0026] 4. Store in the warehouse for sale.

[0027] Test method:

[0028] The product obtained in the final step of the above preparation method was placed in a whipping machine at room temperature at 900 rpm for 6 minutes. The cheese aroma was evaluated, and the whipping rate, viscosity, and particle size were measured. Viscosity was determined using an NDJ-5 mixer with a No. 4 rotor at 12 rpm. Piping collapse was observed visually every 10 minutes. The test data are shown in the table below:

[0029]

[0030]

[0031] The data above shows that preparation method 2 is superior to preparation method 1.

[0032] The mechanism of this invention: Fresh cream cheese is solid at room temperature. When heated, fresh cream cheese and enzymatically hydrolyzed cheese powder melt into a liquid. First, emulsifying salts are added to enhance the solubility of the cream cheese. Then, isomaltooligosaccharides, fructooligosaccharides, monk fruit extract, inulin, arabinoxylan, gum arabic, β-1,3-glucan, tristan gum, gellan gum, and locust bean gum are added to form a network structure, preventing the precipitation of milk mineral salts. As the mixture is stirred and cooled, physical starch is added. The physical starch dissolves first, and upon reheating, it gelatinizes, increasing the overall viscosity, thus maintaining the cream cheese in a fluid state and preventing it from solidifying again. After further cooling, milk protein powder, whey protein powder, and citric acid are added. The milk protein powder and whey protein powder absorb excess free water and dissolve better in the fluid, preventing water separation and creating a more stable structure. Ozone is introduced during homogenization for sterilization. Due to the low temperature, the milk protein powder and whey protein powder are less prone to denaturation, making them easier to whip. Because milk protein powder and whey protein powder already possess good viscosity before being added to the fluid, the protein powder does not easily settle or clump after mixing. Cheese, milk protein powder, and whey protein powder provide the protein for whipping and foaming. When the protein is whipped, bubbles are gradually formed. Beta-1,3-glucan, triacin, and physical starch, among other adhesive substances, promote the formation of bubble films, keeping the bubbles stable and preventing them from bursting and merging. This results in a high whipping rate and a long-lasting decorative effect.

[0033] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of cheese for whipping and decorating, characterized in that: The ingredients include the following parts by weight: 51-55 parts fresh cream cheese, 0.5-2 parts enzymatically hydrolyzed cheese powder, 0.5-5 parts milk protein powder, 1-2 parts whey protein powder, 0.3-1 parts milk mineral salts, 1-5 parts isomaltooligosaccharide, 1-5 parts fructooligosaccharide, 0.005-0.1 parts mogroside, 0.2-2 parts inulin, 0.005-1 part arabinoxylan, 0.005-0.1 parts peach gum, 0.1-2 parts β-1,3-glucan, 0.1-5 parts tristan gum, 0.01-2 parts gellan gum, 1-3 parts physical starch, 0.1-1 part locust bean gum, and lemon... Citric acid 0-0.2 parts, acetic acid 0-0.1 parts, metatartaric acid 0-0.2 parts, lactic acid 0-0.2 parts; The preparation method of the cheese for whipping and decorating includes the following steps: (1) chopping fresh cream cheese into granules with a particle size of less than 1 cm; (2) heating the chopped fresh cream cheese and other raw materials together while stirring to 65-70°C, homogenizing, homogenizing first stage pressure 40 MPa, homogenizing second stage pressure 6 MPa, and then sterilizing at 137-139°C for 5 seconds; (3) cooling to 65-70°C for aseptic filling, cooling through a cooling tunnel to 25-30°C and storing in a storage warehouse for sale.

2. The cheese for whipping and decorating according to claim 1, characterized in that: The ingredients include the following parts by weight: 51-55 parts fresh cream cheese, 2 parts enzymatically hydrolyzed cheese powder, 1 part milk protein powder, 2 parts whey protein powder, 0.3 parts milk mineral salts, 1 part isomaltooligosaccharide, 1 part fructooligosaccharide, 0.005 parts mogroside, 0.2 parts inulin, 0.01 parts arabinoxylan, 0.005 parts peach gum, 0.1 parts β-1,3-glucan, 0.1 parts tristan gum, 0.01 parts gellan gum, 1 part physical starch, 0.1 parts locust bean gum, and 0.2 parts citric acid.

3. The cheese for whipping and decorating according to claim 1, characterized in that: 51 portions of the fresh cream cheese mentioned above.

4. A method for preparing whipped cheese for piping as described in any one of claims 1-3, characterized in that: The process includes the following steps: (1) Chop fresh cream cheese into granules with a particle size of less than 1 cm; (2) Heat the chopped fresh cream cheese and other ingredients together to 65-70°C while stirring, homogenize, homogenize at a first-stage pressure of 40 MPa and a second-stage pressure of 6 MPa, and then sterilize at 137-139°C for 5 seconds; (3) Cool down to 65-70°C for aseptic filling, and cool down through a cooling tunnel to 25-30°C before storing in a warehouse for sale.

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