Double-layer processed cheese and preparation method thereof

Abstract

The invention discloses a double-layer processed cheese and a preparation method thereof, wherein the double-layer processed cheese comprises, by weight percentage, 65% to 70% of an inner layer and 30% to 35% of an outer layer, wherein the inner layer comprises: 5 to 10% of cream cheese, 15 to 20% of low-salt cheddar cheese, 9 to 12% of butter, 7 to 9% of skim milk powder, 0.4 to 0.6% of sodium citrate, 0.5 to 0.7% of sodium hexametaphosphate, 0.4 to 0.6% of trisodium phosphate, 0.25 to 0.3% of locust bean gum, 0.4 to 0.6% of gelatin, 0.08 to 0.1% of carrageenan Kappa2 type, 0.13 to 0.16% of carrageenan Iota type, 0.3 to 0.5% of lactic acid, and the rest is made up with water and the pH value is controlled to be 5.2 to 5.4. By matching the outer layer and the inner layer with a specific ratio and composition, the effect of uniform peeling between the inner and outer layers of the double-layer cheese product can be effectively achieved to increase the interest of the product.

Description

Technical Field

[0001] The invention relates to the field of cheese preparation, and in particular to a double-layer processed cheese and a preparation method thereof. Background Art

[0002] Processed cheese is mainly concentrated in sticks, cups and blocks. The types of products are relatively single and not interesting enough. Therefore, it is necessary to design a cheese product that increases the interest of the product. For example, a peelable and layered processed cheese, the product is divided into two layers, the outer layer can be completely peeled off, and the cheese product of the inner layer can be seen, which can greatly increase the interest of the cheese product.

[0003] However, the double-layer cheese products currently prepared by compounding the inner and outer layers with simple cheese raw materials and other functional ingredients usually have the problem that the inner and outer layers of the product are easy to stick to each other, and the outer layer cannot be evenly peeled off from the inner layer. Summary of the invention

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defects of the inner and outer layers of the double-layer cheese product that are easy to stick to each other and difficult to peel evenly, thereby providing a double-layer processed cheese and a preparation method thereof that solves the above problem to increase the interest of the product.

[0005] A double-layer processed cheese comprises, by weight percentage, 65% to 70% of an inner layer and 30% to 35% of an outer layer, wherein the inner layer comprises the following raw materials in parts by weight:

[0006] Cream cheese 5-10%, low-salt cheddar cheese 15-20%, butter 9-12%, skim milk powder 7-9%, sodium citrate 0.4-0.6%, sodium hexametaphosphate 0.5-0.7%, trisodium phosphate 0.4-0.6%, locust bean gum 0.25-0.3%, gelatin 0.4-0.6%, carrageenan Kappa2 type 0.08-0.1%, carrageenan Iota type 0.13-0.16%, lactic acid 0.3-0.5%, the rest is made up with water and the pH value is controlled at 5.2-5.4;

[0007] The outer layer comprises the following raw materials in parts by weight:

[0008] Cream cheese 50-56%, thickener 0.5-0.8%, phosphate 0.9-1.3%, colloid 0.70-0.90%, collagen casing 0.8-1.0%, and the rest is made up with water and the pH value is controlled at 4.5-4.7.

[0009] The raw materials of the outer layer also include 9-14% sweetener, and / or, 0.7-0.9% resistant dextrin, and / or, 0.9-1.2% concentrated milk protein, and / or, 0.7-0.9% lactic acid;

[0010] The sweetener includes at least one of white sugar, glucose syrup and oligofructose;

[0011] The thickener includes hydroxypropyl distarch phosphate;

[0012] The phosphate includes at least one of sodium hexametaphosphate and disodium hydrogen phosphate;

[0013] The colloid includes at least one of locust bean gum and xanthan gum.

[0014] The sweetener comprises 5-7% glucose syrup and 4-5% oligofructose;

[0015] The phosphate includes 0.5-0.7% sodium hexametaphosphate and 0.4-0.6% disodium hydrogen phosphate;

[0016] The colloid comprises 0.45-0.55% of locust bean gum and 0.28-0.32% of xanthan gum.

[0017] The thickness of the outer layer is 3 to 5 mm.

[0018] The method for preparing the double-layer processed cheese comprises the following steps:

[0019] Preparation of inner layer slurry: the raw materials required for the inner layer are mixed and sheared to obtain the inner layer liquid, and the inner layer liquid is sterilized, chopped, stirred and emulsified to obtain the inner layer slurry;

[0020] Preparation of outer layer slurry: the raw materials required for the outer layer except the collagen casing are mixed and sheared to obtain the outer layer liquid, and the outer layer liquid is vacuum-mixed, sterilized, vacuumed, and emulsified to obtain the outer layer slurry;

[0021] Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a poured semi-finished product;

[0022] stereotype;

[0023] Steaming and fusion;

[0024] dry;

[0025] Cutting;

[0026] Sterilization.

[0027] The shearing rotation speed is 2000-3000 rpm, and the shearing time is 1.5-10 min; and / or the sterilization temperature is 140-143° C., and the time is 3-5 s.

[0028] In the preparation of the inner layer slurry,

[0029] The mixing temperature is 80-85° C.; and / or the shearing time is 100-200 s, and the shearing speed is 2000-2500 rpm; and / or the chopping and emulsification speed is 1800-2200 rpm, and the time is 3-5 min.

[0030] In the preparation of the outer layer slurry,

[0031] The mixing temperature is 30 to 55° C.; and / or the shearing time is 5 to 10 min, and the shearing speed is 2500 to 3000 rpm; and / or the vacuum chopping speed is 1500 to 2000 rpm, and the time is 2 to 4 min; and / or the vacuum pressure is -300 to -100 mbar; and / or the emulsification time is 5 to 10 min.

[0032] The temperature during filling is 75-80°C;

[0033] And / or, the shaping process is: treating the semi-finished product at 50-55° C. for 15-20 min;

[0034] And / or, the steaming and fusion is boiling in hot water or steaming with high-temperature steam to fuse the collagen casing with the inner layer slurry and the outer layer slurry;

[0035] And / or, the drying temperature is 60-65°C, the humidity is 45-55%RH, and the time is 10-15min;

[0036] And / or, the length of the cutting is 3 to 5 cm;

[0037] And / or, the sterilization is carried out in a reactor device, the pressure of the reactor device is 0.15-0.3 MPa, the sterilization temperature is 120-125° C., and the sterilization time is 30 seconds;

[0038] And / or, the sterilization further includes a packaging step, wherein the packaging is vacuum packaging, and a deoxidizing desiccant is placed during the packaging process.

[0039] The process of boiling in hot water is: boiling in hot water at 60-75°C for 40-70 minutes; and / or, steaming in high-temperature steam for 40-70 minutes;

[0040] And / or, the length of the cutting is 4.5-5.5 cm;

[0041] And / or, the reactor equipment is a horizontal sterilizing pot;

[0042] And / or, in the packaging step, the vacuum pressure is -300 to -100 mbar.

[0043] The technical solution of the present invention has the following advantages:

[0044] The double-layer processed cheese provided by the present invention can effectively ensure that the outer layer and the inner layer are independent and bonded through the outer layer and the inner layer with a specific ratio and composition, the inner layer is sticky, glutinous and mellow, and the outer layer is smooth, elastic and has a certain chewing feeling, and the outer layer of the prepared product can be evenly peeled off from the inner layer; the product has stable texture during the shelf life, without collapse, deformation, water precipitation, migration and the like, and will not have the problems of adhesion, cracking and the like during the shelf life, and can be stored at room temperature for 6 months. DETAILED DESCRIPTION

[0045] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0046] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0047] The low-salt cheddar cheese in the present invention is an unripened cheese with a sodium index of 100-120 mg / 100 g and a water content of about 48-52%; the water content of cream cheese is about 40%-53%. In the following examples and comparative examples, the cream cheese used is purchased from BURRA, the low-salt cheddar cheese is purchased from Fonterra, the butter is purchased from Mengniu, and the skim milk powder is purchased from Fonterra.

[0048] Example 1

[0049] A double-layer processed cheese comprises, by weight percentage, 68% of an inner layer and 32% of an outer layer, wherein the outer layer comprises the following raw materials in parts by weight:

[0050] 51% cream cheese, 5% glucose syrup, 4% fructooligosaccharide, 0.9% concentrated milk protein, 0.7% resistant dextrin, 0.5% hydroxypropyl distarch phosphate, 0.5% sodium hexametaphosphate, 0.6% disodium hydrogen phosphate, 0.46% locust bean gum, 0.30% xanthan gum, 0.7% lactic acid, 0.8% collagen casing, and the rest is made up with water. The pH value is 4.6 at this time.

[0051] The inner layer includes the following raw materials in parts by weight:

[0052] Cream cheese 5%, low-salt cheddar cheese 17%, butter 9%, skim milk powder 7%, sodium citrate 0.45%, sodium hexametaphosphate 0.55%, trisodium phosphate 0.4%, locust bean gum 0.26%, gelatin 0.43%, carrageenan Kappa2 type 0.08%, carrageenan Iota type 0.13%, lactic acid 0.3%, and the rest is made up with water, at this time the pH value is 5.2.

[0053] The preparation method of the above-mentioned double-layer processed cheese is as follows:

[0054] Preparation of outer layer slurry: The raw materials required for the outer layer except the collagen casing were mixed at 30°C and sheared at 3000 rpm for 5 minutes to obtain the outer layer liquid. The outer layer liquid was vacuum chopped at 1800 rpm for 4 minutes, sterilized at 142°C for 3 seconds, and emulsified at -100 mbar for 5 minutes to obtain the outer layer slurry;

[0055] Preparation of inner layer slurry: The raw materials required for the inner layer are heated to 83°C and mixed, and the inner layer liquid is obtained by shearing at 2000rpm for 100s. The inner layer liquid is sterilized at 140°C for 3s, and then chopped and emulsified at a shear speed of 1800rpm for 3min to obtain the inner layer slurry;

[0056] Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a semi-finished product, and the filling temperature is maintained at 75°C;

[0057] First drying: The semi-finished product is dried at 50℃ for 15min;

[0058] Steaming: Steam in hot water at 75°C for 40 minutes;

[0059] Second drying: Dry at 60°C and 45%RH for 15 minutes;

[0060] Cutting: Cut the product into a shape of 4.5cm long;

[0061] Sterilization: Place in a reactor for sterilization, the reactor pressure is 0.30mpa, the sterilization temperature is 120℃, and the time is 30s;

[0062] Packaging: The product is placed in a packaging bag, filled with nitrogen and filled with oxygen-barrier tablets.

[0063] The product prepared in this embodiment has a sticky, glutinous and mellow inner layer, a smooth and elastic outer layer, and the outer layer can be evenly peeled off from the inner layer.

[0064] Example 2

[0065] A double-layer processed cheese comprises, by weight percentage, 70% of an inner layer and 30% of an outer layer, wherein the outer layer comprises the following raw materials in parts by weight:

[0066] 55% cream cheese, 7% glucose syrup, 4.5% fructooligosaccharides, 1.2% concentrated milk protein, 0.75% resistant dextrin, 0.55% hydroxypropyl distarch phosphate, 0.70% sodium hexametaphosphate, 0.45% disodium hydrogen phosphate, 0.50% locust bean gum, 0.31% xanthan gum, 0.75% lactic acid, 0.85% collagen casing, and the rest is made up with water. The pH value is 4.6 at this time.

[0067] The inner layer includes the following raw materials in parts by weight:

[0068] 8% cream cheese, 20% low-salt cheddar cheese, 12% butter, 7.5% skim milk powder, 0.55% sodium citrate, 0.70% sodium hexametaphosphate, 0.60% trisodium phosphate, 0.30% locust bean gum, 0.55% gelatin, 0.10% carrageenan Kappa2, 0.15% carrageenan Iota, 0.45% lactic acid, and the rest is made up with water, at which point the pH value is 5.3.

[0069] The preparation method of the above-mentioned double-layer processed cheese is as follows:

[0070] Preparation of outer layer slurry: The raw materials required for the outer layer except the collagen casing were mixed at 35°C and sheared at 2800 rpm for 7 minutes to obtain the outer layer liquid. The outer layer liquid was vacuum chopped at 1500 rpm for 2 minutes, sterilized at 143°C for 4 seconds, and emulsified at -300 mbar for 8 minutes to obtain the outer layer slurry;

[0071] Preparation of inner layer slurry: The raw materials required for the inner layer are heated to 85°C and mixed, and the inner layer liquid is obtained by shearing at 2300rpm for 150s. The inner layer liquid is sterilized at 143°C for 5s, and then chopped and emulsified at a shear speed of 2200rpm for 5min to obtain the inner layer slurry;

[0072] Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a semi-finished product, and the filling temperature is maintained at 77°C;

[0073] First drying: The semi-finished product is dried at 55℃ for 20 minutes;

[0074] Steaming: Steam in hot water at 75°C for 60 minutes;

[0075] Second drying: Dry at 65°C and 50%RH for 12 minutes;

[0076] Cutting: Cut the product into a shape of 5.5cm long;

[0077] Sterilization: Place in the reactor for secondary sterilization, the reactor pressure is 0.15mpa, the sterilization temperature is 125℃, and the time is 30s;

[0078] Packaging: The product is placed in a packaging bag, filled with nitrogen and filled with oxygen-barrier tablets.

[0079] The product prepared in this embodiment has a sticky, glutinous and mellow inner layer, a smooth and elastic outer layer, and the outer layer can be evenly peeled off from the inner layer.

[0080] Example 3

[0081] A double-layer processed cheese comprises, by weight percentage, 65% of an inner layer and 35% of an outer layer, wherein the outer layer comprises the following raw materials in parts by weight:

[0082] 50% cream cheese, 6% glucose syrup, 5% fructooligosaccharide, 1% concentrated milk protein, 0.80% resistant dextrin, 0.70% hydroxypropyl distarch phosphate, 0.60% sodium hexametaphosphate, 0.50% disodium hydrogen phosphate, 0.53% locust bean gum, 0.29% xanthan gum, 0.85% lactic acid, 1.00% collagen casing, and the rest is made up with water. The pH value is 4.6 at this time.

[0083] The inner layer comprises the following raw materials in parts by weight:

[0084] Cream cheese 7%, low-salt cheddar cheese 15%, butter 9%, skim milk powder 9%, sodium citrate 0.60%, sodium hexametaphosphate 0.60%, trisodium phosphate 0.55%, locust bean gum 0.28%, gelatin 0.60%, carrageenan Kappa2 type 0.09%, carrageenan Iota type 0.16%, lactic acid 0.50%, and the rest is made up with water, at this time the pH value is 5.2.

[0085] The preparation method of the above-mentioned double-layer processed cheese is as follows:

[0086] Preparation of outer layer slurry: The raw materials required for the outer layer except the collagen casing were mixed at 45°C and sheared at 2750 rpm for 8 minutes to obtain the outer layer liquid. The outer layer liquid was vacuum chopped at 2000 rpm for 3 minutes, sterilized at 140°C for 4 seconds, and emulsified at -300 mbar for 10 minutes to obtain the outer layer slurry;

[0087] Preparation of inner layer slurry: The raw materials required for the inner layer are heated to 83°C and mixed, and the inner layer liquid is obtained by shearing at 2400rpm for 180s. The inner layer liquid is sterilized at 142°C for 4s, and then chopped and emulsified at a shear speed of 2000rpm for 4min to obtain the inner layer slurry;

[0088] Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a semi-finished product, and the filling temperature is maintained at 80°C;

[0089] First drying: The semi-finished product is dried at 53℃ for 20min;

[0090] Steaming: Steam in hot water at 65°C for 40 minutes;

[0091] Second drying: Dry for 12 minutes at 65°C and 45%RH;

[0092] Cutting: Cut the product into a shape of 5.0 cm in length;

[0093] Sterilization: Place in the reactor equipment for secondary sterilization, the reactor pressure is 0.22mpa, the sterilization temperature is 123℃, and the time is 30s;

[0094] Packaging: The product is placed in a packaging bag, filled with nitrogen and filled with oxygen-barrier tablets.

[0095] The product prepared in this embodiment has a sticky, glutinous and mellow inner layer, a smooth and elastic outer layer, and the outer layer can be evenly peeled off from the inner layer.

[0096] Example 4

[0097] A double-layer processed cheese comprises, by weight percentage, 68% of an inner layer and 32% of an outer layer, wherein the outer layer comprises the following raw materials in parts by weight:

[0098] 52% cream cheese, 5.5% glucose syrup, 4% fructooligosaccharide, 1.2% concentrated milk protein, 0.90% resistant dextrin, 0.80% hydroxypropyl distarch phosphate, 0.65% sodium hexametaphosphate, 0.55% disodium hydrogen phosphate, 0.55% locust bean gum, 0.30% xanthan gum, 0.90% lactic acid, 0.95% collagen casing, and the rest is made up with water. The pH value is 4.6 at this time.

[0099] The inner layer includes the following raw materials in parts by weight:

[0100] 10% cream cheese, 18% low-salt cheddar cheese, 10% butter, 8% skim milk powder, 0.40% sodium citrate, 0.65% sodium hexametaphosphate, 0.60% trisodium phosphate, 0.26% locust bean gum, 0.40% gelatin, 0.10% carrageenan Kappa2 type, 0.15% carrageenan Iota type, 0.45% lactic acid, and the rest is made up with water, at this time the pH value is 5.3.

[0101] The preparation method of the above-mentioned double-layer processed cheese is as follows:

[0102] Preparation of outer layer slurry: The raw materials required for the outer layer except the collagen casing were mixed at 55°C and sheared at 3000 rpm for 10 min to obtain the outer layer liquid. The outer layer liquid was vacuum chopped at 1900 rpm for 4 min, sterilized at 143°C for 5 s, and emulsified at -100 mbar for 9 min to obtain the outer layer slurry;

[0103] Preparation of inner layer slurry: The raw materials required for the inner layer are heated to 85°C and mixed, and the inner layer liquid is obtained by shearing at 2000rpm for 150s. The inner layer liquid is sterilized at 143°C for 5s, and then chopped and emulsified at a shear speed of 1800rpm for 3min to obtain the inner layer slurry;

[0104] Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a semi-finished product, and the filling temperature is maintained at 75°C;

[0105] First drying: The semi-finished product is dried at 50℃ for 16 minutes;

[0106] Steaming: Steam in hot water at 65°C for 65 minutes;

[0107] Second drying: drying at 63°C and 49%RH for 14 minutes;

[0108] Cutting: Cut the product into a shape of 4.9cm long;

[0109] Sterilization: Place in the reactor for secondary sterilization, the reactor pressure is 0.15mpa, the sterilization temperature is 125℃, and the time is 30s;

[0110] Packaging: The product is placed in a packaging bag, filled with nitrogen and filled with oxygen-barrier tablets.

[0111] The product prepared in this embodiment has a sticky, glutinous and mellow inner layer, a smooth and elastic outer layer, and the outer layer can be evenly peeled off from the inner layer.

[0112] Example 5

[0113] A double-layer processed cheese comprises, by weight percentage, 68% of an inner layer and 32% of an outer layer, wherein the outer layer comprises the following raw materials in parts by weight:

[0114] 56% cream cheese, 7% glucose syrup, 5% fructooligosaccharide, 1.0% concentrated milk protein, 0.85% resistant dextrin, 0.75% hydroxypropyl distarch phosphate, 0.55% sodium hexametaphosphate, 0.60% disodium hydrogen phosphate, 0.48% locust bean gum, 0.29% xanthan gum, 0.85% lactic acid, 0.90% collagen casing, and the rest is made up with water. The pH value is 4.6 at this time.

[0115] The inner layer comprises the following raw materials in parts by weight:

[0116] Cream cheese 9%, low-salt cheddar cheese 20%, butter 11%, skim milk powder 8.5%, sodium citrate 0.55%, sodium hexametaphosphate 0.70%, trisodium phosphate 0.60%, locust bean gum 0.30%, gelatin 0.45%, carrageenan Kappa2 type 0.09%, carrageenan Iota type 0.16%, lactic acid 0.3%, and the rest is made up with water, at this time the pH value is 5.3.

[0117] The preparation method of the above-mentioned double-layer processed cheese is as follows:

[0118] Preparation of outer layer slurry: The raw materials required for the outer layer except the collagen casing were mixed at 45°C and sheared at 2900 rpm for 8 minutes to obtain the outer layer liquid. The outer layer liquid was vacuum chopped at 1750 rpm for 2 minutes, sterilized at 143°C for 4 seconds, and emulsified at -200 mbar for 10 minutes to obtain the outer layer slurry;

[0119] Preparation of inner layer slurry: The raw materials required for the inner layer are heated to 84°C and mixed, and the inner layer liquid is obtained by shearing at 2500rpm for 200s. The inner layer liquid is sterilized at 140°C for 3s, and then chopped and emulsified at a shear speed of 2200rpm for 5min to obtain the inner layer slurry;

[0120] Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a semi-finished product, and the filling temperature is maintained at 80°C;

[0121] First drying: The semi-finished product is dried at 53℃ for 18min;

[0122] Steaming: Steam in hot water at 74°C for 70 minutes;

[0123] Second drying: drying at 65°C and 53%RH for 13 minutes;

[0124] Cutting: Cut the product into a shape of 4.8cm long;

[0125] Sterilization: Place in the reactor for secondary sterilization, the reactor pressure is 0.20mpa, the sterilization temperature is 124℃, and the time is 30s;

[0126] Packaging: The product is placed in a packaging bag, filled with nitrogen and filled with oxygen-barrier tablets.

[0127] The product prepared in this embodiment has a sticky, glutinous and mellow inner layer, a smooth and elastic outer layer, and the outer layer can be evenly peeled off from the inner layer.

[0128] Comparative Example 1

[0129] Compared with Example 1, the only difference from Example 1 is that the sodium hexametaphosphate in the inner layer is replaced by disodium dihydrogen pyrophosphate in equal amount, and the trisodium phosphate is replaced by disodium hydrogen phosphate in equal amount.

[0130] The product prepared has a light and thin texture, is not mellow, and has adhesion between the inner and outer layers.

[0131] Comparative Example 2

[0132] Compared with Example 1, the only difference from Example 1 is that the locust bean gum in the inner layer is increased to 0.4%, and the gelatin is increased to 0.7%.

[0133] The prepared product is non-sticky and mellow, with a chewy texture, and the inner and outer layers are easily adhered, making it difficult to peel off the outer layer.

[0134] Comparative Example 3

[0135] Compared with Example 1, the only difference from Example 1 is that the pH value of the outer layer is adjusted, and the pH value of the outer layer is increased to 4.9 by adjusting the lactic acid content.

[0136] The outer layer of the prepared product is not tightly adhered to the collagen, the taste and product texture cannot be integrated together, and there is a stratification phenomenon.

[0137] Comparative Example 4

[0138] Compared with Example 1, the only difference from Example 1 is that the pH value of the outer layer is adjusted, and the pH value of the outer layer is reduced to 4.3 by adjusting the lactic acid content.

[0139] The outer layer of the prepared product is not tightly adhered to the collagen, the taste and product texture cannot be integrated together, and there is a stratification phenomenon.

[0140] Comparative Example 5

[0141] Compared with Example 1, the only difference from Example 1 is that the locust bean gum in the inner layer is replaced by an equal amount of guar gum, and the gelatin is replaced by an equal amount of xanthan gum.

[0142] The cohesion is reduced, the texture of the inner layer is relatively rough and not fine, and there will be slag falling, breakage and fracture, which will affect the peeling of the inner and outer layers.

[0143] Comparative Example 6

[0144] Compared with Example 1, the only difference from Example 1 is that the Kappa2 carrageenan in the inner layer is increased to 0.12%.

[0145] The hardness of the inner layer will affect the peeling of the outer layer. If it is too soft, adhesion will occur, and if it is too hard, slag will fall off. In this comparative example, the hardness of the inner layer is not appropriate, resulting in incomplete and broken inner layer structure during the peeling process.

[0146] Comparative Example 7

[0147] Compared with Example 1, the only difference from Example 1 is that the Iota type carrageenan in the inner layer is increased to 0.20%.

[0148] The hardness of the inner layer will affect the peeling of the outer layer. If it is too soft, adhesion will occur, and if it is too hard, slag will fall off. In this comparative example, the hardness of the inner layer is not appropriate, resulting in the product being difficult to peel off during the peeling process, resulting in the problem of the film being soft and elastic.

[0149] Comparative Example 8

[0150] Compared with Example 1, the only difference from Example 1 is that the shaping temperature is reduced to 50° C., the time is shortened to 10 minutes, and the drying process is eliminated.

[0151] The product will have water seepage on the surface, the inner and outer layers will not be tightly bonded, and it will become impossible to separate them within the shelf life.

[0152] The products of the above examples and comparative examples were subjected to texture analysis and sensory evaluation.

[0153] 1. Texture analysis

[0154] The product was subjected to a total texture analysis (TPA) to obtain cohesion and burst strength. The measurement conditions in the total texture analysis (TPA) were: HDP / 3PB probe, test speed 2.0 mm / s, probe down distance 5 mm, return speed 2 mm / s, trigger force 5.0 g. Each data was measured 3 times and the average value was calculated.

[0155] The test results of the cohesion and burst strength of the product of the present invention are shown in Table 2.

[0156] 2. Sensory evaluation

[0157] On the day when the product was removed from the shelves (i.e., the last day of the 6-month shelf life), 15 professionals were invited to conduct a sensory evaluation on the cheese of the embodiment. The sensory scoring criteria are shown in Table 1, and the sensory score table is shown in Table 2.

[0158] Table 1

[0159]

[0160] Table 2

[0161]

[0162] The present invention has also been tested many times with reference to the embodiment. After testing and statistics, the inner and outer layers of the product are two independent bodies, the inner layer is sticky and mellow, and the outer layer is smooth and elastic; the outer layer can be evenly peeled from the inner layer, the thickness of the outer layer is about 3-5mm, the overall product weight is 5-6g, of which the outer layer weight accounts for 30%-35%, the inner layer weight accounts for 65%-70%, the outer layer and the inner layer are independent and bonded, and there will be no problems such as adhesion and cracking during the shelf life. The product has a stable texture during the shelf life, without collapse, deformation, water precipitation, migration and other phenomena, can be stored at room temperature for 6 months, the product cohesion is 4.3-4.7g, and the product's breaking strength is 43-47g.

[0163] 3. Stability evaluation

[0164] The product of Example 1 was placed at room temperature for different periods of time, and texture analysis and sensory evaluation of the product were performed for the different placement times.

[0165] Table 3

[0166]

[0167] From the above results, it can be seen that there is no significant difference in the texture analysis results and sensory evaluation results during the shelf life.

[0168] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A double-layer processed cheese, characterized in that: In terms of weight percentage, it comprises 65% to 70% of an inner layer and 30% to 35% of an outer layer, and the inner layer comprises the following raw materials in parts by weight: Cream cheese 5-10%, low-salt cheddar cheese 15-20%, butter 9-12%, skim milk powder 7-9%, sodium citrate 0.4-0.6%, sodium hexametaphosphate 0.5-0.7%, trisodium phosphate 0.4-0.6%, locust bean gum 0.25-0.3%, gelatin 0.4-0.6%, carrageenan Kappa2 type 0.08-0.1%, carrageenan Iota type 0.13-0.16%, lactic acid 0.3-0.5%, the rest is made up with water and the pH value is controlled at 5.2-5.4; The outer layer comprises the following raw materials in parts by weight: Cream cheese 50-56%, thickener 0.5-0.8%, phosphate 0.9-1.3%, colloid 0.70-0.90%, collagen casing 0.8-1.0%, the rest is made up with water and the pH value is controlled at 4.5-4.7; The thickener includes hydroxypropyl distarch phosphate; The phosphate includes at least one of sodium hexametaphosphate and disodium hydrogen phosphate; The colloid includes at least one of locust bean gum and xanthan gum.

2. The double-layer processed cheese according to claim 1, characterized in that: The raw materials of the outer layer also include 9-14% sweetener, and / or, 0.7-0.9% resistant dextrin, and / or, 0.9-1.2% concentrated milk protein, and / or, 0.7-0.9% lactic acid; The sweetener comprises at least one of white sugar, glucose syrup and oligofructose.

3. The double-layer processed cheese according to claim 2, characterized in that: The sweetener comprises 5-7% glucose syrup and 4-5% oligofructose; The phosphate includes 0.5-0.7% sodium hexametaphosphate and 0.4-0.6% disodium hydrogen phosphate; The colloid comprises 0.45-0.55% of locust bean gum and 0.28-0.32% of xanthan gum.

4. The double-layer processed cheese according to any one of claims 1 to 3, characterized in that: The thickness of the outer layer is 3 to 5 mm.

5. The method for preparing the double-layer processed cheese according to any one of claims 1 to 4, characterized in that: The steps include: Preparation of inner layer slurry: the raw materials required for the inner layer are mixed and sheared to obtain the inner layer liquid, and the inner layer liquid is sterilized, chopped, stirred and emulsified to obtain the inner layer slurry; Preparation of outer layer slurry: the raw materials required for the outer layer except the collagen casing are mixed and sheared to obtain the outer layer liquid, and the outer layer liquid is vacuum-mixed, sterilized, vacuumed, and emulsified to obtain the outer layer slurry; Filling: The outer layer slurry and the inner layer slurry are concentrically poured into the collagen casing to obtain a poured semi-finished product; stereotype; Steaming and fusion; dry; Cutting; Sterilization.

6. The preparation method according to claim 5, characterized in that: The shearing rotation speed is 2000-3000 rpm, and the shearing time is 1.5-10 min; and / or the sterilization temperature is 140-143° C., and the time is 3-5 s.

7. The preparation method according to claim 5 or 6, characterized in that: In the preparation of the inner layer slurry, The mixing temperature is 80-85° C.; and / or the shearing time is 100-200 s, and the shearing speed is 2000-2500 rpm; and / or the chopping and emulsification speed is 1800-2200 rpm, and the time is 3-5 min.

8. The preparation method according to claim 5 or 6, characterized in that: In the preparation of the outer layer slurry, The mixing temperature is 30 to 55° C.; and / or, the shearing time is 5 to 10 min, and the shearing speed is 2500 to 3000 rpm; and / or, the vacuum chopping speed is 1500 to 2000 rpm, and the time is 2 to 4 min; and / or, the vacuum pressure is -300 to -100 mbar; and / or, the emulsification time is 5 to 10 min.

9. The preparation method according to claim 5 or 6, characterized in that: The filling temperature is 75-80°C; And / or, the shaping process is: treating the semi-finished product at 50-55° C. for 15-20 min; And / or, the steaming and fusion is boiling in hot water or steaming to make the collagen casing, the inner layer slurry and the outer layer slurry fuse with each other; And / or, the drying temperature is 60-65°C, the humidity is 45-55%RH, and the time is 10-15min; And / or, the length of the cutting is 3 to 5.5 cm; And / or, the sterilization is carried out in a reactor device, the pressure of the reactor device is 0.15-0.3 MPa, the sterilization temperature is 120-125° C., and the sterilization time is 30 s; And / or, after the sterilization, a packaging step is also included, the packaging is vacuum packaging, and a deoxidizing desiccant is placed during the packaging process.

10. The preparation method according to claim 9, characterized in that: The process of boiling in hot water is: boiling in hot water at 60-75° C. for 40-70 minutes; and / or steaming for 40-70 minutes; And / or, the length of the cutting is 4.5 to 5.5 cm; And / or, the reactor equipment is a horizontal sterilizing pot; And / or, in the packaging step, the vacuum pressure is -300 to -100 mbar.

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