Cheese food powder, boiled water brewing type soup cheese powder instant food and preparation method of cheese food powder and boiled water brewing type soup cheese powder instant food

Abstract

The invention relates to cheese food powder, boiled water brewing type soup cheese powder instant food and a preparation method thereof, and the cheese food powder comprises the following components in parts by weight: 60-70 parts of cow cheese protein powder, 20-22 parts of a first food instantizer, 3-4 parts of phosphate, 2-5 parts of a thickening agent, 2-3 parts of edible salt and 10-12 parts of a food adhesive, 4-5 parts of a second food instantizer and 1-3 parts of a defoaming agent. The powder is mixed, sprayed and granulated to prepare large-particle cheese food powder, the large-particle cheese food powder is independently packaged, the coagulator powder is independently packaged and packaged in the same container, and the boiled water brewing type soup cheese powder instant food can be prepared. The obtained high-protein food can meet the nutritional requirements of people; the product is novel in type, and the technology of upgrading traditional casein powder to boiled water brewing type cheese food powder and jellied bean curd state soup cheese convenient food is facilitated.

Description

Technical Field

[0001] This application originates from the National 863 High-Tech Development Program Project 2006AA10Z328 "Key Technologies for Surface Modification of Soy Protein Particles and Regulation of Physical Properties of Soymilk Powder", which extends the plant protein food and beverage processing technology to the animal protein beverage and food processing industry. It belongs to the fields of modern agriculture, modern food, food processing, and bioengineering technology, and specifically relates to a cheese food powder, a boiling water-infused soup cheese powder convenience food, and a preparation method thereof. Background Art

[0002] Milk is rich in nutrients, and its main components include water, protein, fat, lactose, minerals, etc. There are many varieties of traditional dairy products, which can be divided into several types, such as liquid milk, milk powder, condensed milk, milk fat, cheese, etc., such as high-calcium milk, whole milk, fermented milk, milk beverage, infant milk powder, children's milk powder, middle-aged and elderly health milk powder, cream, formula condensed milk, original cheese, whey powder, etc., and the production technology of these dairy products is mature. In recent years, the production of soft solid cheese re-products and children's cheese stick snacks has emerged in China, but these product types are still relatively single and fixed. For example, room temperature milk jelly and lactose-free defatted casein powder still use traditional technologies such as "acid precipitation-alkali dissolution", and their room temperature foods cannot meet market demand. Therefore, it is urgent to seek new product technologies for producing fresh and hot "soup food" milk powder that Chinese people like to eat, broaden product types, and achieve industrial upgrading. Summary of the invention

[0003] Based on this, one or more embodiments of the present application provide a cheese food powder, a water-brewable soup cheese powder convenience food and a preparation method thereof. The cheese food powder and water-brewable soup cheese powder convenience food are intended to promote the traditional casein powder from the market position of food and beverage additives, room temperature milk jelly and soft solid food to the new technology upgrade of water-brewable "tofu brain state" soup cheese convenience food powder, fill the technical gap in the cow casein powder industry, and broaden the types of dairy products.

[0004] One or more embodiments of the present application provide a cheese food powder, which comprises the following components in parts by weight:

[0005] 60-70 parts of milk casein powder, 20-22 parts of a first food quick dissolving agent, 3-4 parts of phosphate, 2-5 parts of a thickener, 2-3 parts of edible salt, 10-12 parts of a food adhesive, 4-5 parts of a second food quick dissolving agent, and 1-3 parts of a defoaming agent.

[0006] In one embodiment, the components of the above-mentioned milk cheese protein powder are calculated by weight percentage, with a protein content of ≥91%, a carbohydrate content of ≤4.5%, and an ash and water content of ≥4.5%.

[0007] In one embodiment, the above-mentioned milk casein powder is prepared by a method comprising the following steps:

[0008] Step 1: skim the qualified raw milk to prepare skim milk;

[0009] Step 2: adding alkaline water with a pH value of 9.0-9.5 to the skimmed milk to adjust the pH value to neutral, and then heating, homogenizing, and heating to cook to prepare cooked milk liquid;

[0010] Step 3: After cooling the cooked milk liquid to 72°C-82°C, a coagulant is added to the mixture and the mixture is stirred to prepare a tofu-like brain-water two-phase body;

[0011] Step 4: Stir and break the brain-water two-phase body, then centrifuge and discard the separated water and water-soluble substances, and collect the protein mud;

[0012] Step 5: dissolving and diluting the protein mud with alkaline water having a pH value of 9.0-9.5 to prepare a dilute milk solution having a neutral pH value, and heating and homogenizing the dilute milk solution;

[0013] Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and,

[0014] Step 7: Spray-drying the concentrated milk liquid to prepare the milk casein powder.

[0015] In one embodiment, the cheese food powder satisfies one or more of the following conditions:

[0016] (1) the first food dissolving agent and the second food dissolving agent each independently comprise maltodextrin;

[0017] (2) the phosphate is selected from sodium tripolyphosphate and / or trisodium phosphate;

[0018] (3) the thickener is selected from one or more of sodium alginate, xanthan gum, sodium carboxymethyl cellulose and pectin;

[0019] (4) The food adhesive is selected from one or more of milk casein powder, carrageenan, and gelatin; and,

[0020] (5) The defoaming agent is selected from one or more of calcium carbonate, polyoxypropylene glycerol ether, Tween 20, Tween 40, Tween 60 and Tween 80.

[0021] In one embodiment, the food adhesive comprises milk casein powder, carrageenan and gelatin, wherein the weight ratio of milk casein powder, carrageenan and gelatin is (3-5):(3-5):2.

[0022] One or more embodiments of the present application further provide a method for preparing the cheese food powder as described in any of the above embodiments, the preparation method comprising the following steps:

[0023] The main material is prepared by dry mixing milk casein powder, a first food instant dissolving agent, phosphate, a thickener and edible salt;

[0024] Mixing the food adhesive, a second food dissolving agent, a defoaming agent and water to prepare a granulation liquid; and,

[0025] The main material is sprayed with granulation liquid to carry out agglomeration and granulation to prepare cheese food powder.

[0026] In one embodiment, the method for preparing the cheese food powder satisfies one or more of the following conditions:

[0027] (I) the pH value of the water is 7.0;

[0028] (II) the weight percentage of the solute in the granulation liquid is 15%-20%; and,

[0029] (III) Agglomeration granulation: Using an agglomeration type granulator, the main material is sprayed with granulation liquid into the machine under negative pressure hot air boiling to granulate, and then dried to a moisture content of ≤4.5wt% to prepare cheese food powder.

[0030] One or more embodiments of the present application provide a water-infused cheese powder instant food, comprising independently packaged cheese food powder described in any of the above embodiments or cheese food powder prepared by the preparation method of any of the above embodiments, and independently packaged coagulant powder.

[0031] In one embodiment, the instant food of cheese powder in soup prepared with boiling water satisfies one or more of the following conditions:

[0032] (i) the weight percentage of the independently packaged coagulant powder to the independently packaged cheese food powder is 4%-5%;

[0033] (ii) the packaging specification of the cheese food powder is 20g-25g / bag;

[0034] (iii) the coagulant powder comprises a coagulant and a defoaming agent, and the weight ratio of the coagulant to the defoaming agent is (93-96):(4-7);

[0035] (iv) the coagulant is selected from one or more of glucono-δ-lactone, calcium magnesium brine and calcium sulfate; and,

[0036] (v) The defoaming agent in the coagulant powder is selected from one or more of calcium carbonate, polyoxypropylene glycerol ether, Tween 20, Tween 40, Tween 60 and Tween 80.

[0037] One or more embodiments of the present application further provide a method for preparing the instant food of soup cheese powder brewed with boiling water as described in any of the above embodiments, comprising the following steps:

[0038] Individually package cheese food powder;

[0039] Individually package the coagulant powder; and

[0040] Separately packaged cheese food powder and separately packaged coagulant powder are packaged in the same container to prepare a boiling water-infused soup cheese powder instant food.

[0041] This application has at least the following beneficial effects:

[0042] This application uses cow casein powder as the main ingredient, supplemented by a first food dissolving agent, phosphate, thickener, edible salt, and food adhesive, a second food dissolving agent, and a defoaming agent. Through the regulation of the raw material ratio, a cheese food powder with a specific formula is made, which can meet the nutritional needs of consumers for high-protein intake of animals. Moreover, the cheese food powder can be used as an intermediate raw material, and can be matched with a coagulant to make a boiling water-infused soup cheese powder convenience food. When boiling water exceeding 95°C is poured into the container, the cheese food powder can be instantly dissolved into a liquid, and the protein-packed hydrogel is restored to brain activity. After adding a coagulant and halogenating, it is allowed to stand for more than 5 minutes, and it will solidify into a "tofu brain state" fresh and hot soup cheese convenience food, which is suitable for all kinds of people to eat anytime, anywhere in places with boiling water. The product type is novel, which is conducive to promoting the upgrading of traditional casein powder from hot water beverages, room temperature foods, and food additives to boiling water-infused tofu brain state soup cheese convenience foods, thereby breaking through the scope of traditional casein powder fixed products, broadening the types of dairy products, and filling the technical gap in the cow casein powder industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0044] FIG1 is a flow chart of a process for preparing cheese food powder according to an embodiment of the present application;

[0045] FIG2 is a flow chart of a process for preparing a water-infused instant cheese powder soup food according to an embodiment of the present application;

[0046] Figure 3This is a schematic diagram of the shape of soup cheese prepared by using the soup cheese powder instant food prepared in Example 1 of the present application. DETAILED DESCRIPTION

[0047] The present application will be further described in detail below in conjunction with the accompanying drawings, embodiments and examples. It should be understood that these embodiments and examples are only used to illustrate the present application and are not used to limit the scope of the present application. The purpose of providing these embodiments and examples is to make the understanding of the disclosure of the present application more thorough and comprehensive. It should also be understood that the present application can be implemented in many different forms, is not limited to the embodiments and examples described herein, and those skilled in the art can make various changes or modifications without violating the connotation of the present application, and the equivalent form obtained also falls within the protection scope of the present application. In addition, in the description below, a large number of specific details are given in order to provide a more comprehensive understanding of the present application, and it should be understood that the present application can be implemented without one or more of these details.

[0048] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing implementation modes and embodiments and are not intended to limit this application.

[0049] the term

[0050] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0051] As used herein, "plurality", "multiple" and the like, unless otherwise specified, refer to a number greater than or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0052] As used herein, "combination", "any combination thereof" and the like include all suitable combinations of any two or more of the listed items.

[0053] In this application, when it comes to numerical intervals (i.e., numerical ranges), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval and includes the two numerical endpoints (i.e., the minimum value and the maximum value) of the numerical range, as well as each numerical value between the two numerical endpoints. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0054] Each step in the flowchart involved in the present application is displayed in sequence according to the indication of the arrow, but these steps are not necessarily executed in sequence in the order indicated by the arrow. Unless clearly stated in this article, there is no strict order restriction on the execution of these steps, and these steps can be executed in other orders. Moreover, at least a part of the steps in the flowchart involved in each embodiment may include multiple steps or multiple stages, and these steps or stages are not necessarily executed at the same time, but can be executed at different times.

[0055] Food dissolving agents: Food excipients or additives used to improve the solubility and dispersibility of products, such as maltodextrin.

[0056] Thickener: A hydrophilic food additive that dissolves or disperses in water, can increase the viscosity of fluid or semi-fluid foods, and can maintain a relatively stable system. Thickeners can increase the viscosity of food or form a gel, such as sodium alginate, xanthan gum, sodium carboxymethyl cellulose, pectin, etc.

[0057] Food adhesive: an ingredient that provides viscosity to bond and agglomerate separated particles into larger particles. The food adhesive described in this article may include traditional food thickeners, such as gelatin, carrageenan, pectin, modified starch, etc., and may also include other food auxiliary materials and food raw materials that can provide bonding properties, such as milk casein powder, etc.

[0058] Defoaming agent: a substance that reduces surface tension and eliminates foam during food processing, such as polyoxypropylene glycerol ether, Tween series emulsifiers, etc.; in addition, although calcium carbonate is specified as a leavening agent or stabilizer in the national standard GB2760 for food additives, practice has proved that it also has defoaming ability, so it can also be used as a defoaming agent in this application.

[0059] Coagulant: A substance that stabilizes the food structure or keeps the food tissue structure unchanged but enhances the viscosity of solids. Coagulants can generally solidify colloids (such as pectin, protein, etc.) in food into an insoluble gel state. For example, calcium magnesium brine, calcium sulfate (i.e. plaster of Paris powder) and glucono-δ-lactone (abbreviated as: lactone).

[0060] Brain-water two-phase body: the food and water organization system in the tofu brain state.

[0061] Protein mud: an organized, soft solid high-protein body that can be picked up by hand, soluble in alkaline water but insoluble in ordinary water.

[0062] In a first aspect of the present application, a cheese food powder is provided, comprising the following components in parts by weight:

[0063] 60-70 parts of milk casein powder, 20-22 parts of a first food quick dissolving agent, 3-4 parts of phosphate, 2-5 parts of a thickener, 2-3 parts of edible salt, 10-12 parts of a food adhesive, 4-5 parts of a second food quick dissolving agent, and 1-3 parts of a defoaming agent.

[0064] Optionally, in the above components, the cow casein powder is, for example, 60 parts, 63 parts, 65 parts, 68 parts or 70 parts by weight. The cow casein powder can be conventional commercially available casein powder, or it can be customized casein powder using the process provided by the present application (described in further detail below). The ingredients in the cow casein powder are measured by weight percentage, with a protein content of ≥91%, a carbohydrate content of ≤4.5%, and an ash and water content of ≥4.5%. The first food dissolving agent is, for example, 20 parts, 21 parts, 21.5 parts or 22 parts; the phosphate is, for example, 3 parts, 3.5 parts or 4 parts; the thickener is, for example, 2 parts, 3 parts, 4 parts or 5 parts; the edible salt is, for example, 2 parts, 2.5 parts or 3 parts; the food adhesive is, for example, 10 parts, 11 parts or 12 parts; the second food dissolving agent is, for example, 4 parts, 4.5 parts or 5 parts; the defoaming agent is, for example, 1 part, 2 parts or 3 parts.

[0065] It should be noted that when selecting the weight ratio of each component, in addition to meeting the above content range requirements, it is also necessary to ensure that the obtained cheese food powder contains 50%-60% protein, so as to obtain a satisfactory soup cheese form after brewing and solidifying with boiling water. Optionally, the edible salt can be one or more of sea salt, lake salt, well salt or rock salt, and the edible salt is mainly used as a seasoning.

[0066] In some embodiments, the above-mentioned milk casein powder is prepared by a method comprising the following steps:

[0067] Step 1: skim the qualified raw milk to prepare skim milk;

[0068] Specifically, the qualified raw milk is used to remove milk fat using a special skimming centrifuge with a speed of ≥10500rpm to obtain skimmed milk with a fat content of ≤0.03% (which can be regarded as fat-free).

[0069] Step 2: adding alkaline water with a pH value of 9.0-9.5 to the skimmed milk to adjust the pH value to neutral, and then heating, homogenizing, and heating to cook to prepare cooked milk liquid;

[0070] Optionally, the alkaline water may be a phosphate solution. Further optionally, the phosphate in the phosphate solution includes one or a combination of trisodium phosphate and sodium tripolyphosphate, and the pH value of the phosphate solution may be 9.0, 9.2, 9.4 or 9.5.

[0071] After adjusting the pH value to neutral, the skim milk is further heated and homogenized. For example, steam direct blowing heating can be used to heat the skim milk to 50°C-55°C. The temperature of the skim milk after heating can be 50°C, 51°C, 52°C, 53°C, 54°C or 55°C. It is homogenized by a universal homogenizer and homogenized and refined at a pressure of 2.5Mpa-3.5Mpa. For example, the pressure used is 2.5Mpa, 2.7Mpa, 3.0Mpa, 3.3Mpa or 3.5Mpa. The homogenized skim milk is then heated to 98°C-100°C and maintained for 2min-3min to prepare a cooked milk liquid, for example, heated to a temperature of 98°C, 99°C or 100°C, and maintained for 2min, 2.4min, 2.8min or 3min.

[0072] Step 3: After cooling the cooked milk liquid to 72°C-82°C, a coagulant is added to the mixture and the mixture is stirred to prepare a tofu-like brain-water two-phase body;

[0073] Optionally, the cooked milk liquid is cooled to, for example, 72° C., 74° C., 76° C., 78° C., 80° C. or 82° C., and a coagulant is added under the condition that the cooked milk liquid flows; the amount of the coagulant added is 1.2% to 1.5% by weight of the cooked milk liquid, for example, 1.2%, 1.3%, 1.4% or 1.5%; the coagulant is selected from calcium magnesium brine and / or calcium sulfate;

[0074] Step 4: Stir and break the brain-water two-phase body, then centrifuge and discard the separated water and water-soluble substances, and collect the protein mud;

[0075] Exemplarily, brain water separation adopts continuous centrifugal separation with a separation factor ≥ 3000, and the continuous centrifugal separation can adopt a sedimentation-type horizontal continuous separator.

[0076] The separated water-soluble matter contains milk lactose, estrogen, non-protein nitrogen, antibiotic residues and complex calcium and magnesium salt minerals.

[0077] Step 5: dissolving and diluting the protein mud with alkaline water having a pH value of 9.0-9.5 to prepare a dilute milk solution having a neutral pH value, and heating and homogenizing the dilute milk solution;

[0078] Specifically, the alkaline water can be a phosphate solution, the phosphate includes one of trisodium phosphate and sodium tripolyphosphate or a combination of the two, and the pH value of the phosphate solution can be 9.0, 9.2, 9.4 or 9.5. Optionally, the water content of the protein mud is 67% to 70%, such as 67%, 68%, 69% or 70%; the pH value of the protein mud is 5.7-5.8, such as 5.7, 5.78 or 5.8; the dry solid content of the dilute milk is 7wt% to 10wt%, such as 7wt%, 7.5wt%, 8wt%, 9wt%, 9.5wt% or 10wt%. Further optionally, the conditions for heating and homogenizing the dilute milk include: heating to 50°C-55°C, and homogenizing and refining at a pressure of 2.5Mpa-3.5Mpa. For example, the dilute milk is heated to 50°C, 52°C, 54°C or 55°C, and can be homogenized and refined using a 25 Mpa universal homogenizer. The pressure used is, for example, 2.5Mpa, 2.7Mpa, 2.9Mpa, 3.0Mpa, 3.2Mpa or 3.5Mpa.

[0079] Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, and then concentrate and cool it to prepare concentrated milk liquid;

[0080] Optionally, high temperature sterilization can be carried out by heating in series with three-stage steam jet pumps, so that the dilute milk reaches the sterilization temperature of 121°C-125°C within 4-5 seconds, and directly enters the concentration until concentrated milk is formed, and the dry solid content of the concentrated milk is 15wt%-20wt% and the temperature is 50°C-52°C. The sterilization temperature is, for example, 121°C, 122°C, 123°C, 124°C or 125°C; the dry solid content of the concentrated milk is, for example, 15wt%, 18wt% or 20wt%, and the temperature is, for example, 50°C, 51°C or 52°C.

[0081] Step 7: Spray-drying the concentrated milk liquid to prepare the milk casein powder.

[0082] Exemplarily, the temperature of the concentrated milk entering the spray drying tower is maintained at 50°C-52°C, and the particle size of the obtained milk casein powder is a fine powder of 80 meshes-120 meshes.

[0083] The milk casein powder is prepared by the method of "alkali dissolution, coagulation, and decoagulation". While defatting and removing lactose, it can also remove most of the estrogen and antibiotic residues and water-soluble substances such as complex calcium and magnesium salts. It does not require the use of strong acids and strong alkalis required in the traditional "acid precipitation-alkali dissolution" method, and can reduce the emission of acid-base neutralizers and odors, making it more environmentally friendly.

[0084] In some embodiments, the cheese food powder satisfies one or more of the following conditions:

[0085] (1) the first food dissolving agent and the second food dissolving agent each independently comprise maltodextrin;

[0086] (2) the phosphate is selected from sodium tripolyphosphate and / or trisodium phosphate;

[0087] Among them, phosphate not only has the function of increasing the pH value, but also can make the protein molecular chains unfold in order after the cheese food powder is rehydrated, and quickly dissociate and associate during movement to achieve "phosphorylation", thereby exposing the hydrophilic groups on the surface of the protein aggregated particles and making the protein on the surface of the particle agglomerates negatively charged, thereby restoring the activity of the protein-encapsulated hydrogel. Once it encounters a coagulant such as calcium magnesium brine or lactone, it can form a tofu brain state of the hydrogel.

[0088] (3) the thickener is selected from one or more of sodium alginate, xanthan gum, sodium carboxymethyl cellulose and pectin;

[0089] (4) The food adhesive is selected from one or more of milk casein powder, carrageenan, and gelatin;

[0090] Among them, the bovine casein powder used as a food adhesive can come from the same batch of raw materials as the bovine casein powder in the above-mentioned components, such as commercially available bovine casein powder or prepared by the above-mentioned bovine casein powder preparation method. Of course, it can also be selected from raw materials from the same batch. For example, the bovine casein powder in the above-mentioned components can be prepared by the above method, and the bovine casein powder used as a food adhesive can be a commercially available product.

[0091] Optionally, the food adhesive comprises milk casein powder, carrageenan and gelatin; further optionally, the weight ratio of milk casein powder, carrageenan and gelatin in the food adhesive is (3-5):(3-5):2, for example, 3:3:2, 3:4:2, 3:5:2, 4:3:2, 4:4:2, 4:5:2 or 5:5:2.

[0092] (5) The defoaming agent is selected from one or more of calcium carbonate, polyoxypropylene glycerol ether, Tween 20, Tween 40, Tween 60 and Tween 80.

[0093] The cheese food powder is rich in animal high protein, which can meet the nutritional needs of consumers for fat-free and lactose-free animal high protein. Moreover, the cheese food powder can be used as an intermediate raw material and can be made into a water-infused soup cheese powder convenience food with a coagulant. Boiling water over 95°C can be poured into a container, and the cheese food powder can be instantly dissolved into a liquid, and the protein-packed hydrogel can be restored to be active. After adding a coagulant and brining, it can be left to stand for more than 5 minutes, and it will solidify into a "tofu brain state" fresh and hot soup cheese convenience food, which is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. The product type is novel, which is conducive to promoting the upgrading of traditional casein powder from ordinary technologies of hot water beverages, room temperature foods, and food additives to the technology of water-infused tofu brain state soup cheese convenience foods, thereby breaking through the "ceiling" of the traditional fixed product category of casein powder at home and abroad, broadening the product types of dairy products, and filling the new product technology gap in the cow casein protein powder industry.

[0094] In a second aspect of the present application, a method for preparing cheese food powder is provided. As shown in FIG1 , the preparation method comprises the following steps:

[0095] S101, preparing a main ingredient by dry mixing the milk casein powder, the first food dissolving agent, phosphate, a thickener and edible salt described in any of the above embodiments.

[0096] S102, mixing the food adhesive, the second food dissolving agent, the defoaming agent and water described in the corresponding embodiment to prepare a granulation liquid.

[0097] The water is clean production water, and its pH value is 7.0, that is, neutral, and the prepared granulation liquid also needs to control the pH value to be neutral. If the pH value of the granulation liquid deviates from neutrality, it can be further adjusted according to actual conditions, such as adding alkaline water such as a phosphate solution with a pH value of 9.0-9.5, and / or adding an L-ascorbic acid aqueous solution to adjust the pH to neutral.

[0098] Optionally, the weight percentage of the solute in the granulation liquid is 15%-20%, for example, 15%, 16%, 17%, 18%, 19% or 20%.

[0099] S103, agglomerating and granulating the main material by spraying the granulation liquid to prepare cheese food powder.

[0100] Optionally, the agglomeration granulation adopts an agglomeration granulator, sprays the granulation liquid into the negative pressure hot air boiling main material in the machine for granulation, and dries to a moisture content of ≤4.5wt% to prepare cheese food powder. The cheese food powder can be a large particle powder of 30-50 mesh.

[0101] The cheese food powder is prepared by the above preparation method, wherein the dry mixed main ingredients are agglomerated and granulated with a granulating liquid, and the fine powder is agglomerated into large-particle powder by means of the instant dissolution and isolation effect of the second food instant dissolving agent and the viscosity-increasing property of the food adhesive, thereby improving the dispersibility and instant solubility of the powder. After being poured into boiling water above 95°C, the cheese food powder has good instant solubility, fast sedimentation, and uniform dispersion. After stirring, the powder particles will not float on the water surface, will not form powder and water lumps, will not have bubbles and foam, and will be uniformly dissolved.

[0102] In a third aspect of the present application, there is provided a cheese powder instant food for soups that can be brewed with boiling water, comprising independently packaged cheese food powder as described in any of the above embodiments or cheese food powder prepared by the preparation method of any of the above embodiments, and independently packaged coagulant powder.

[0103] In one embodiment, the weight percentage of the independently packaged coagulant powder to the independently packaged cheese food powder is 4%-5%, for example, based on the weight of one package of independently packaged cheese food powder, one package of independently packaged coagulant powder is matched, and the weight of the coagulant powder accounts for 4%-5% of the weight of the cheese food powder. Optionally, the above weight percentage can be 4%, 4.5% or 5%.

[0104] In one embodiment, the packaging specification of the cheese food powder can be 20-25 g / bag, for example, 20 g / bag, 23 g / bag or 25 g / bag. Taking the cheese food powder packaging specification of 20 g / bag as an example, the packaging specification of the coagulant powder can be 0.8 g / bag, 0.9 g / bag or 1.0 g / bag; taking the cheese food powder packaging specification of 25 g / bag as an example, the packaging specification of the coagulant powder can be 1 g / bag, 1.13 g / bag, 1.2 g / bag or 1.25 g / bag.

[0105] In one embodiment, the coagulant powder comprises a coagulant and a defoamer, and the weight ratio of the coagulant to the defoamer is (93-96): (4-7), for example, 93:7, 96:4, 95:5 or 94:6. Optionally, the coagulant is selected from one or more of lactone, calcium magnesium halide and calcium sulfate. Further optionally, the defoamer in the coagulant can be selected from one or more of calcium carbonate, polyoxypropylene glycerol ether, Tween 20, Tween 40, Tween 60 and Tween 80. The defoamer used in the coagulant can be the same as or different from the defoamer used in preparing the granulation liquid.

[0106] In a fourth aspect of the present application, there is provided a method for preparing a water-infused soup cheese powder instant food as described in any of the above embodiments, as shown in FIG2 , comprising the following steps:

[0107] S201, packaging the cheese food powder independently;

[0108] S202, packaging the coagulant powder independently; and,

[0109] S203, sealing the independently packaged cheese food powder and the independently packaged coagulant powder in the same container to prepare a boiling water-infused soup cheese powder instant food.

[0110] Wherein, step S202 also includes the step of uniformly mixing the coagulant and defoamer described in the above embodiments according to a proportion to obtain coagulant powder. In step S203, the independently packaged coagulant powder is packaged in the same container according to the weight percentage of the independently packaged cheese food powder described in the above embodiments. Optionally, the container in step S203 can be a bowl, box, bottle, cup, can, etc. made of food-grade packaging materials, as long as it can be used for mixing with boiling water.

[0111] According to the preparation method of this embodiment, the coagulant powder is packaged separately, the cheese food powder is packaged separately, and then sealed in the same container. The prepared soup cheese powder instant food is firstly brewed with boiling water, and the liquid temperature is just reduced to the brine temperature zone of 72°C-80°C after stirring to dissipate heat and cooling in a normal temperature container. Then, the coagulant powder is added, stirred, brine is added, and left to stand for more than 5 minutes, so that a tofu-like fresh, hot, and delicious soup cheese instant food can be obtained. If the cheese bag water body is cut with a knife, spoon, or other tools, a certain amount of soup will precipitate, so it is called soup cheese.

[0112] In addition, seasoning ingredients can be further added for seasoning, such as seasoning powder packets, seasoning sauce packets, dried fruits and vegetables, nuts, wolfberries, seaweed, etc., to meet the tastes of different groups of people. Of course, these seasonings can also be packaged together with cheese food powder and coagulant powder.

[0113] The instant food of soup cheese powder with boiling water provided by the present application through the above embodiments is mainly composed of cow casein powder, supplemented with food dissolving agent, phosphate, thickener, edible salt, food adhesive, defoamer and coagulant. When boiling water exceeding 95°C is poured into the container, the cheese food powder can be dissolved into liquid, and the activity of "bean curd with brine" of freshly ground soy milk is restored. After adding the coagulant and brine, it is left to stand for more than 5 minutes, and it will solidify into a "bean curd state" fresh and hot soup cheese instant food, which is suitable for all kinds of people to eat anytime and anywhere in places with boiling water. It is rich in animal high protein and can meet the nutritional needs of consumers to take in fat-free and lactose-free animal high protein. The product type is novel, which is conducive to promoting the upgrading and transformation of traditional casein powder from beverage and food technology to the technical upgrading and transformation of bean curd state soup cheese instant food with boiling water, thereby breaking through the "ceiling" of the traditional product attributes of casein powder, broadening the product types of dairy products, and filling the technical gap of the cow casein powder industry.

[0114] The embodiments of the present application will be described in detail below in conjunction with examples. It should be understood that these examples are only used to illustrate the present application and are not intended to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following examples are preferably referred to the guidance provided in the present application, and can also be based on the experimental manual or normal conditions in this area, can also be based on the conditions recommended by the manufacturer, or refer to experimental methods known in the art.

[0115] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0116] Example 1

[0117] (1) Purchase 70 kg of commercially available milk casein powder (containing 91% protein, 4.5% carbohydrates, 4.5% ash and water), 22 kg of maltodextrin, 4 kg of sodium tripolyphosphate, 2 kg of sodium alginate, and 2 kg of edible salt, and mix them by dry method to prepare 100 kg of main ingredients.

[0118] (2) 82 kg of clean water with a pH value of 7.0 was added with 5 kg of milk casein powder, 5 kg of carrageenan, 2 kg of gelatin, 5 kg of maltodextrin and 1 kg of calcium carbonate to prepare 100 kg of granulation liquid with a dry solid weight percentage of 18%. The milk casein powder and maltodextrin used in this step were from the same batch of raw materials as the milk casein powder and maltodextrin used in step (1), i.e., the quality indicators were the same.

[0119] (3) 100 kg of the main material from step (1) is introduced into an agglomeration type granulator, and the granulation liquid prepared in step (2) is sprayed onto the hot air boiling main material for granulation, and then dehydrated by negative pressure hot air, and then dried by high negative pressure hot air and cooled by cold air to produce large-particle cheese food powder of 30-50 mesh.

[0120] After testing, the prepared cheese food powder contains about 55.9 grams of protein and about 4.5 grams of water per 100 grams, and the shelf life is more than 12 months.

[0121] (4) The cheese food powder of step (3) is packaged into small packages of 20 g / pack.

[0122] (5) The lactone powder, calcium magnesium salt brine powder, calcium sulfate powder and calcium carbonate are uniformly mixed by dry method to prepare a coagulant powder, wherein every 100 g of the coagulant powder contains 70 g of lactone powder, 20 g of calcium magnesium salt brine powder, 6 g of calcium sulfate powder and 4 g of calcium carbonate; the coagulant powder is packaged into 1 g / bag.

[0123] (6) A small package of cheese food powder is combined with a package of coagulant powder and sealed in the same food-grade plastic bowl to prepare a cheese powder instant food that can be brewed in boiling water.

[0124] Example 2

[0125] The steps of this embodiment are basically the same as those of embodiment 1, with the only difference being steps (4) and (5). In this embodiment, step (4) is to package the cheese food powder into small packages of 25 g / package, and step (5) is to package the coagulant powder into small packages of 1.2 g / package.

[0126] Example 3

[0127] The difference between this embodiment and embodiment 1 is that, in step (2), 5 kg of milk casein powder, 5 kg of carrageenan, 2 kg of gelatin, 5 kg of maltodextrin and 1 kg of calcium carbonate are not used to prepare granulation liquid, but are directly mixed with milk casein powder, maltodextrin, sodium tripolyphosphate, sodium alginate and edible salt in step (1), and then dry-mixed to obtain cheese food powder. The cheese food powder contains 57.8 g of protein per 100 g. The remaining steps are the same as those in embodiment 1.

[0128] Example 4 Preparation of milk cheese protein powder

[0129] Step 1: Use a special skimming centrifuge to remove milk fat from the qualified raw milk at a speed of 10500rpm to prepare skimmed milk with a fat content of less than 0.03%.

[0130] Step 2: Add sodium tripolyphosphate solution with a pH value of 9.0 to the skim milk, adjust the pH value to neutral, and then use steam direct heating to heat the skim milk to 50°C and homogenize and refine it under a pressure of 3.5 MPa. Then heat the homogenized skim milk to 98°C and keep it for 3 minutes to prepare cooked milk liquid.

[0131] Step 3: When the cooked milk liquid is cooled to 72°C, calcium sulfate is added under the condition of the cooked milk liquid flowing, and the amount of calcium sulfate added is 1.5% of the weight of the cooked milk liquid. Then stir it evenly and allow it to slowly solidify into a tofu-like brain-water two-phase body.

[0132] Step 4: The brain-water two-phase body is stirred and broken, and then centrifuged by a sedimentation-type horizontal continuous separator, the separated water and water-soluble substances are discarded, and the protein mud is collected. The separation factor of the separator is 3000. The pH value of the protein mud is 5.8.

[0133] Step 5: Dissolve the diluted protein mud with trisodium phosphate solution with a pH value of 9.5 to prepare a dilute milk solution with a neutral pH value, heat the dilute milk solution to 50° C., and homogenize and refine it under a pressure of 2.5 MPa.

[0134] Step 6: The heated and homogenized dilute milk liquid is heated in series with a three-stage steam jet pump to make the dilute milk liquid reach the sterilization temperature of 125°C within 5 seconds, and then directly enters the concentration until the dry solid content of the concentrated milk liquid reaches 20wt% and the temperature is 52°C.

[0135] Step 7: The concentrated milk liquid is kept at 52°C and enters a spray drying tower for spray drying to prepare milk casein powder. The obtained milk casein powder has a particle size of 80-120 meshes.

[0136] After testing, it was found that every 100 grams of milk cheese protein powder contained approximately 91.2 grams of protein, approximately 4.0 grams of carbohydrates, and approximately 4.8 grams of ash and water.

[0137] Example 5

[0138] (1) 60 kg of milk casein powder prepared in Example 4, 20 kg of maltodextrin, 3 kg of trisodium phosphate, 5 kg of sodium alginate, and 3 kg of edible salt were selected and mixed by dry method to prepare 91 kg of main ingredients.

[0139] (2) 89.25 kg of clean water with a pH value of 7.0 was added with 3.75 kg of milk casein powder, 3.75 kg of carrageenan, 2.5 kg of gelatin, 4 kg of maltodextrin and 3 kg of calcium carbonate to prepare a granulation liquid with a dry solid weight percentage of 16%. The milk casein powder and maltodextrin used in this step were from the same batch of raw materials as the milk casein powder and maltodextrin used in step (1), i.e., the quality indicators were the same.

[0140] (3) 91 kg of the main material from step (1) is introduced into an agglomeration type granulator, and the granulation liquid prepared in step (2) is sprayed onto the hot air boiling main material for granulation, and dehydrated by negative pressure hot air, and then dried by high negative pressure hot air and cooled by cold air to produce large-particle cheese food powder with a mesh size of 30 to 50.

[0141] After testing, the prepared cheese food powder contains about 52.7 grams of protein and about 3.8 grams of water per 100 grams, and the shelf life is more than 12 months.

[0142] (4) The cheese food powder of step (3) is packaged into small packages of 20 g / pack.

[0143] (5) The lactone powder, calcium magnesium salt brine powder, calcium sulfate powder and calcium carbonate are uniformly mixed by dry method to prepare a coagulant powder, wherein every 100 g of the coagulant powder contains 65 g of lactone powder, 18 g of calcium magnesium salt brine powder, 10 g of calcium sulfate powder and 7 g of calcium carbonate; the coagulant powder is packaged into 0.8 g / bag.

[0144] (6) A small package of cheese food powder is combined with a package of coagulant powder and sealed in the same food-grade plastic bowl to prepare a cheese powder instant food that can be brewed in boiling water.

[0145] Example 6

[0146] The steps of this embodiment are basically the same as those of embodiment 5, with the only difference being steps (4) and (5). In this embodiment, step (4) is to package the cheese food powder into small packages of 25 g / package, and step (5) is to package the coagulant powder into small packages of 1.2 g / package.

[0147] Comparative Example 1

[0148] The difference between this comparative example and Example 1 is that in step (1), the commercially available cow casein powder is adjusted to 80 kg, the maltodextrin is adjusted to 12 kg, and the remaining components and steps are the same as those in Example 1. The obtained cheese food powder contains 63.4 g of protein per 100 g.

[0149] Comparative Example 2

[0150] The difference between this comparative example and Example 5 is that in step (1), the milk casein powder prepared in Example 4 is adjusted to 50 kg, the maltodextrin is adjusted to 30 kg, and the remaining components and steps are the same as those in Example 5. The obtained cheese food powder contains 44.2 g of protein per 100 g.

[0151] Preparation test

[0152] Take 1 portion of each packaged instant food of soup cheese powder of Examples 1-3, Examples 5-6 and Comparative Examples 1-2. First, add the cheese food powder of each Example and Comparative Example into a plastic bowl, then pour in 380 ml of boiling water above 95°C, stir the powder and water for 2-3 times until they are evenly dissolved, add the coagulant powder of each proportion to make the sauce, cover to keep warm, let stand for more than 5 minutes, open the cover, cut the protein-coated hydrogel with a knife, and after dehydrating for more than ten seconds, obtain the fresh and hot soup cheese in the tofu pudding state, and observe and record the state of the tofu pudding. Figure 3 The soup cheese powder instant food of Example 1 is shown in the form of soup cheese after being prepared with boiling water.

[0153] The data of the preparation test are shown in Table 1.

[0154] Table 1 Preparation characteristics and brain-forming characteristics of instant food of soup cheese powder of each embodiment and comparative example

[0155]

[0156] As can be seen from Table 1, the component ratios of each embodiment of the present application are reasonable, ensuring that the protein content in the cheese food powder is within the appropriate range of 50%-60%, and when boiling water is added to the brine, it also complies with the traditional "brine added to tofu" "thin slurry is not tender, thick slurry is not hard" brain-making law, the prepared soup cheese has a good shape and is easy to accept the taste. The present application uses a granulation liquid to agglomerate and granulate the dry mixed main ingredient powder, and with the help of the instant dissolution and isolation effect of maltodextrin and the liquid self-adhesiveness of casein, the fine powder is agglomerated into large particle powder, which improves the dispersibility and solubility of the powder. In Example 3, no granulation liquid is prepared to granulate the main ingredient powder, so the dispersibility and solubility are poor. The protein content in the cheese food powder of Comparative Examples 1 and 2 exceeds the range of 50%-60%. Comparative Example 1 has a higher protein content, and the slurry is thick after boiling water, so "the thick slurry is not hard", and Comparative Example 2 has a lower protein content, and the slurry is thin after boiling water, so "the thin slurry is not tender". Phosphates are added in the present application. When the cheese food powder is rehydrated, the large-particle powder disintegrates and dissolves, the protein molecular chains unfold in an orderly manner, and quickly dissociate and associate during movement. The phosphates phosphorylate the protein molecules, thereby exposing the hydrophilic groups on the surface of the protein agglomerated particles and causing the proteins on the surface of the particle agglomerates to carry a negative charge, thereby restoring the activity of the protein-encapsulated hydrogel. When encountering a calcium and magnesium salt coagulant with a positive charge, a gel tofu brain body can be formed, or when encountering a lactone coagulant, a hydrogel brain-forming physicochemical reaction can also be carried out to form a hydrogel body.

[0157] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0158] The above-described embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the patent application. It should be pointed out that, for those of ordinary skill in the art, without departing from the concept of the present application, several variations and improvements can also be made, and these all belong to the protection scope of the present application. In addition, it should be understood that after reading the above-mentioned teaching content of the present application, those skilled in the art can make various changes or modifications to the present application, and the equivalent forms obtained also fall within the protection scope of the present application. It should also be understood that the technical solutions obtained by those skilled in the art on the basis of the technical solutions provided in the present application through logical analysis, reasoning or limited experiments are all within the protection scope of the claims attached to the present application. Therefore, the protection scope of the patent of the present application shall be based on the contents of the attached claims, and the specification and drawings can be used to explain the contents of the claims.

Claims

1. A cheese food powder, characterized in that: In parts by weight, it includes the following components: 60-70 parts of milk casein powder, 20-22 parts of a first food quick dissolving agent, 3-4 parts of phosphate, 2-5 parts of a thickener, 2-3 parts of edible salt, 10-12 parts of a food adhesive, 4-5 parts of a second food quick dissolving agent, and 1-3 parts of a defoaming agent.

2. The cheese food powder according to claim 1, characterized in that The components in the milk cheese protein powder are calculated by weight percentage, and the protein content is ≥91%, the carbohydrate content is ≤4.5%, and the ash and water contents are ≥4.5%.

3. The cheese food powder according to claim 1, characterized in that The milk casein powder is prepared by a method comprising the following steps: Step 1: skim the qualified raw milk to prepare skim milk; Step 2: adding alkaline water with a pH value of 9.0-9.5 to the skimmed milk to adjust the pH value to neutral, and then heating, homogenizing, and heating to cook to prepare cooked milk liquid; Step 3: After cooling the cooked milk liquid to 72° C.-82° C., a coagulant is added to broth and stirred to prepare a tofu-like brain-water two-phase body; Step 4: stirring and breaking the brain-water two-phase body, and then centrifuging and separating, discarding the separated water and water-soluble substances, and collecting the protein mud; Step 5: dissolving and diluting the protein mud with alkaline water having a pH value of 9.0-9.5 to prepare a dilute milk solution having a neutral pH value, and heating and homogenizing the dilute milk solution; Step 6: sterilize the heated and homogenized dilute milk liquid at high temperature, then concentrate and cool it to prepare concentrated milk liquid; and, Step 7: spray-drying the concentrated milk to prepare the milk casein powder.

4. The cheese food powder according to any one of claims 1 to 3, characterized in that One or more of the following conditions are met: (1) The first food dissolving agent and the second food dissolving agent each independently comprise maltodextrin; (2) The phosphate is selected from sodium tripolyphosphate and / or trisodium phosphate; (3) The thickener is selected from one or more of sodium alginate, xanthan gum, sodium carboxymethyl cellulose and pectin; (4) The food adhesive is selected from one or more of milk casein powder, carrageenan, and gelatin; and, (5) The defoaming agent is selected from one or more of calcium carbonate, polyoxypropylene glycerol ether, Tween 20, Tween 40, Tween 60 and Tween 80.

5. The cheese food powder according to claim 4, characterized in that The food adhesive comprises milk casein powder, carrageenan and gelatin; optionally, the weight ratio of milk casein powder, carrageenan and gelatin in the food adhesive is (3-5):(3-5):

2.

6. The method for preparing cheese food powder according to any one of claims 1 to 5, characterized in that: The steps include: The main ingredient is prepared by dry mixing the milk casein powder, the first food dissolving agent, the phosphate, the thickener and the edible salt; mixing the food adhesive, the second food dissolving agent, the defoaming agent and water to prepare a granulation liquid; and, The main material is sprayed with the granulation liquid to perform agglomeration and granulation to prepare the cheese food powder.

7. The method for preparing cheese food powder according to claim 6, characterized in that: The preparation method meets one or more of the following conditions: (I) the pH value of the water is 7.0; (II) the weight percentage of the solute in the granulation liquid is 15%-20%; and, (III) Agglomeration granulation: The cheese food powder is prepared by spraying the granulation liquid onto the negative pressure hot air boiling main material in the agglomeration granulator and drying the granulation liquid to a moisture content of ≤4.5wt%.

8. A water-infused instant cheese powder food, characterized in that: The invention comprises independently packaged cheese food powder according to any one of claims 1 to 5 or cheese food powder prepared by the preparation method according to any one of claims 6 to 7, and independently packaged coagulant powder.

9. The instant food of soup cheese powder brewed with boiling water according to claim 8, characterized in that: One or more of the following conditions are met: (i) the weight percentage of the independently packaged coagulant powder to the independently packaged cheese food powder is 4%-5%; (ii) the packaging specification of the cheese food powder is 20g-25g / bag; (iii) the coagulant powder comprises a coagulant and a defoaming agent, and the weight ratio of the coagulant to the defoaming agent is (93-96):(4-7); (iv) the coagulant is selected from one or more of glucono-δ-lactone, calcium magnesium brine and calcium sulfate; and, (v) The defoaming agent in the coagulant powder is selected from one or more of calcium carbonate, polyoxypropylene glycerol ether, Tween 20, Tween 40, Tween 60 and Tween 80.

10. A method for preparing the instant food of soup cheese powder brewed with boiling water according to any one of claims 8 to 9, characterized in that: The following steps are involved: independently packaging the cheese food powder; independently packaging the coagulant powder; as well as, The independently packaged cheese food powder and the independently packaged coagulant powder are sealed in the same container to prepare the boiling water-infused soup cheese powder instant food.

Images