Cheese capable of being shaped by spraying as well as preparation method and application of cheese

Abstract

The invention discloses cheese capable of being shaped by spraying as well as a preparation method and application of the cheese capable of being shaped by spraying. The raw materials comprise 7%-10% of casein powder, 2%-6% of skimmed milk powder, 25%-30% of anhydrous cream, 0.5%-1.5% of pea protein powder, 0.1%-0.3% of whey protein powder, 0.3%-0.9% of an emulsifying agent, 0.3%-0.5% of milk mineral salt, 0.5%-0.9% of hydroxy propyl distarch phosphate, 5%-15% of citrus fibers, 0.5%-3% of sodium carboxymethyl cellulose, 0.3%-1.1% of colloid, 0.03%-0.1% of a fermentation bacterium agent and the balance of water. The manufactured cheese product capable of being shaped by spraying is uniform and fine in taste and light and fluffy in texture, and when the cheese product is sprayed above tea drinks, the phenomena of collapse, deformation and mutual dissolution of the cheese product and the tea drinks cannot occur above the tea drinks within 20 min. When the cheese tea is eaten, rich cheese fragrance and fresh tea fragrance can be tasted at the same time, the flavor is progressive layer by layer, and the matching is more palatable.

Description

Technical Field

[0001] The invention relates to the field of cheese, and in particular to cheese that can be spray-shaped, and a preparation method and application thereof. Background Art

[0002] Currently, the cheese products on the market mainly include sucking cheese, cheese sticks and cheese cups, etc., which are mainly suitable for children. However, the demand for cheese products with high nutritional value is not limited to children. Among them, the cheese products suitable for other groups of people on the market currently include spreadable cheese, which has the defects of high viscosity, slightly poor refreshing taste, and difficulty in melting quickly in the mouth; therefore, it is necessary to develop other types of cheese products suitable for other groups of people.

[0003] Cheese products similar to milk caps that can float on the surface of tea drinks have great market application prospects, but conventional cheese products and tea drinks will quickly blend together. After melting and emulsification, cheese products form a protein network structure with a relatively tight texture, which makes it difficult to whip it to float on top of the tea drinks. Therefore, the cheese products will immediately sink into the tea drinks. In addition, cheese and tea drinks are easy to blend, and there are problems of unstable structure and easy collapse. In addition, existing cheese products do not feel fluffy and light in texture, and when combined with tea drinks, they lack milk flavor and have a weak taste. Summary of the invention

[0004] Therefore, the technical problem to be solved by the present invention is that conventional cheese products remain on the surface of tea for a short time; thus, a sprayable cheese and a preparation method and application thereof are provided to solve the above problem.

[0005] To this end, the present invention provides the following technical solutions:

[0006] A cheese that can be spray-shaped, the raw materials comprising: 7-10% casein powder, 2-6% skim milk powder, 25-30% anhydrous butter, 0.5-1.5% pea protein powder, 0.1-0.3% whey protein powder, 0.3-0.9% emulsifier, 0.3-0.5% milk mineral salt, 0.5-0.9% hydroxypropyl distarch phosphate, 5-15% citrus fiber, 0.5-3% sodium carboxymethyl cellulose, 0.3-1.1% colloid, 0.03-0.09% fermentation agent, and the balance is water;

[0007] The colloid comprises 0.01-0.04% gellan gum, 0.1-0.3% gelatin, 0.1-0.3% sodium alginate and 0.1-0.4% low ester amidated pectin;

[0008] The emulsifier includes 0.2-0.5% sodium citrate and 0.1-0.4% sodium hexametaphosphate;

[0009] The fermentation bacteria agent comprises 0.01-0.03% of Lactococcus lactis subsp. lactis, 0.01-0.03% of Lactococcus cremoris and 0.01-0.03% of Streptococcus salivarius subsp. thermophilus.

[0010] The raw materials also include at least one of 0.5-0.8% lactic acid, 0.8% edible salt, 5-10% polydextrose and auxiliary agents.

[0011] The auxiliary agent includes flavor, pigment and / or preservative; preferably, the preservative is potassium sorbate. The flavor and pigment are determined based on the required characteristics of the product's aroma and color.

[0012] Another technical problem solved by the present invention is that in the prior art, when strengthening calcium, usually only vitamin D is used to promote calcium absorption, which can only transport calcium to the blood and complete the entry of calcium into the front half of the bones, but cannot convert calcium into bones, and cannot achieve the purpose of better strengthening bone development.

[0013] The present invention further optimizes the raw material composition and solves the above problem by adding 0.002-0.004% vitamin D, 0.02-0.06% hydrolyzed egg yolk powder and 0.1-0.5% colostrum alkaline protein into the raw materials.

[0014] A method for preparing spray-shaped cheese, comprising:

[0015] Mixing: Mix casein powder, anhydrous butter, skim milk powder and water, and mix well to obtain a premix;

[0016] Homogenization: homogenize the premix;

[0017] Pasteurization: pasteurize the homogenized liquid;

[0018] Fermentation: Add fermentation agent to the sterilized liquid, first ferment at 37-42°C until the pH value reaches 5.0-5.2, then ferment at 28-32°C until the pH value reaches 4.5-4.7 to obtain clots;

[0019] Preparation of curd: The curd is mixed with gellan gum to obtain curd;

[0020] Preparation of mixed material: mixing the curd with the remaining raw materials to obtain a mixed material;

[0021] Melting: Heat the mixture to 85-90℃ and stir;

[0022] Secondary sterilization: the liquid is sterilized by UHT;

[0023] emulsification;

[0024] Inflation: Inject nitrogen or sterile air, the inflation rate is 50-70%;

[0025] Filling.

[0026] In the mixture preparation step, if the remaining raw materials contain sodium citrate and / or lactic acid, the curd is first mixed with the raw materials other than sodium citrate and lactic acid to obtain an intermediate mixture, and then sodium citrate and / or lactic acid are added to the intermediate mixture and mixed evenly to obtain a mixture.

[0027] When the raw materials include edible salt, polydextrose and auxiliary agents, and the auxiliary agents contain preservatives, the edible salt is added in the step of preparing the curd, and the polydextrose, preservatives and auxiliary agents are added in the step of preparing the mixture;

[0028] And / or, when the raw materials include at least one of vitamin D, hydrolyzed egg yolk powder and colostrum alkaline protein, vitamin D, hydrolyzed egg yolk powder and colostrum alkaline protein are added in the mixed material preparation step.

[0029] In the mixing step, the temperature is 45°C, the mixing is carried out by stirring, the stirring speed is 18 rpm, and the mixing time is 2 min;

[0030] And / or, in the homogenization step, the homogenization pressure is 100-200 bar and the homogenization temperature is 60-70° C.;

[0031] And / or, the pasteurization temperature is 90-95°C and the time is 3-5min;

[0032] And / or, in the curd preparation step, the curd raw material is first treated at 45-55°C and 750-850rpm for 3-5min, then heated to 80-85°C and sheared at 1500-1800rpm for 2-4min;

[0033] And / or, in the mixture preparation step, the shearing speed is 1500-2300rpm, the scraper speed is 18-20rpm, and the shearing time is 3-5min; preferably, first, according to the raw material addition requirements, shearing is performed for 1min at a shearing speed of 1500-2000rpm and a scraper speed of 18rpm to obtain an intermediate mixture, and then the intermediate mixture and the remaining raw materials are sheared for 2-4min at a shearing speed of 1500-2000rpm and a scraper speed of 20rpm to obtain a mixture;

[0034] And / or, in the melting step, the shear rate is 1500-1800 rpm, and the holding time at the melting temperature is 3-5 min;

[0035] And / or, the secondary sterilization step is UHT sterilization, the sterilization temperature is 130-145° C., and the sterilization time is 3-5 s;

[0036] And / or, in the emulsification step, the emulsification temperature is 85-90°C, and the scraper speed is 15 rpm for 5 minutes

[0037] And / or, in the filling step, the filling temperature is 55-60° C. and the rotation speed is 500 rpm.

[0038] The application of the above-mentioned sprayable cheese in tea beverages.

[0039] The preparation process of the tea drink is: obtaining tea soup, adding milk, light cream and rock sugar syrup into the tea soup, adding ice cubes to cool down to about 30° C., shaking well and shaking out dense milk foam to obtain the tea drink.

[0040] The technical solution of the present invention has the following advantages:

[0041] 1. The present invention provides a sprayable cheese, which is prepared by selecting specific types of raw materials and colloids to cooperate with each other, and increasing the fluffiness of the product by conventional aeration means, so that the product forms a uniform network space structure and is made into a semi-solid state, and the moisture content is required to be between 55-65%. The product is light and soft when taken in the mouth; the prepared sprayable cheese product is sprayed on the tea drink, and the cheese product has a uniform and delicate taste, a light and fluffiness texture, and the cheese product will not collapse, deform, or dissolve in the tea drink within 20 minutes; when eaten, the rich cheese aroma and the refreshing tea aroma can be tasted at the same time, and the flavors are progressive, and the combination is more and more palatable;

[0042] Among them, the mechanism for achieving molding and structural stability is as follows:

[0043] Casein powder, skim milk powder and anhydrous butter are used as raw materials to make the curd with a soft texture, fine and smooth texture, full of milk flavor, light in the mouth and easy to melt. When used with milk mineral salts, citrus fiber, sodium carboxymethyl cellulose and other stabilizers and colloids, the network structure support characteristics of the product can be enhanced, providing structural support for the product; milk mineral salts play a key role in shaping the texture of the product, and the calcium ions therein reconstruct calcium bridges with casein to build a texture framework for the product; hydroxypropyl distarch phosphate plays a thickening role, making the product fluffy when sprayed, stabilizing the uniformity of pores, making the product delicate and meltable, and at the same time, the hydroxypropyl group therein has a strong hydrophilicity, thus having stronger water retention and low-temperature stability; The combination of citrus fiber and sodium carboxymethyl cellulose can improve the thickening effect and water retention performance of the product, stabilize the organizational structure of the product, maintain a uniform spray state, and have a uniform consistency; gelatin, low-ester amidated pectin, gellan gum and sodium alginate can all play a thickening role. Due to the different molecular structures, the combination of the above colloids can make the spatial network structure of the product more stable. Gelatin and low-ester amidated pectin can make the product present a network structure while thickening, which is conducive to the shape preservation of the fluffy structure of the product after spraying; the combination of plant protein pea protein powder and animal protein whey protein can fully support the three-dimensional network structure of cheese, making the texture firmer and more delicate, with uniform pores, and the structure remains stable during the shelf life, with a silky and dense taste;

[0044] Specifically, pectin can stabilize casein, wrap casein micelles to form a stable system, and help form a fat-like taste. Low-ester amidated pectin combines with calcium ions in milk mineral salts to form a stable gel effect and can effectively stabilize protein. Gelatin and sodium alginate can enhance the viscosity of the product, which is beneficial for the product to form a stable spatial network structure and to maintain the uniform structure inside the product, playing the role of a stabilizing system in the product. Gellan gum can enhance the water retention performance of the product, giving the product a delicate texture and refreshing taste, and making its texture stable; the thickening effects of citrus fiber and sodium carboxymethyl cellulose have good tolerance to temperature and shear, and there is a good synergistic effect between the two, so that the cheese product has good fineness, fullness and smoothness, and the internal structure is uniform and maintains pores of the same size, and has a good ability to control water precipitation during the shelf life; sodium citrate is used as an emulsifier, and sodium hexametaphosphate is used at the same time. Sodium citrate has a strong calcium ion replacement ability. Calcium will be connected with citrate or phosphate to emulsify protein with water, fat and other ingredients. The resulting product has a smooth and delicate tissue state. At the same time, sodium hexametaphosphate can adjust the pH value of the product, and at the same time, it plays a buffering role in the entire emulsification system of the product, so that the pH value of the product can be maintained between 5.2-5.5.

[0045] 2. The cheese raw material that can be spray-shaped according to the present invention also includes 0.002-0.004% vitamin D, 0.02-0.06% hydrolyzed egg yolk powder and 0.1-0.5% colostrum basic protein, wherein vitamin D can enhance calcium absorption; hydrolyzed egg yolk powder can promote bone growth by stimulating bone bud cells; colostrum basic protein (CBP) can convert calcium into bone and better strengthen bone development.

[0046] 3. In the preparation method of the sprayable cheese of the present invention, an optimized fermentation step is adopted, and the specific fermentation steps are: first ferment at 37-42°C to a pH value of 5.0-5.2, and then ferment at 28-32°C to a pH value of 4.5-4.7; cooperate with the raw materials, which can effectively promote the presentation of the aroma of the cheese itself, and effectively improve the fineness and density of the product, making it lighter in the mouth and richer in taste. DETAILED DESCRIPTION

[0047] 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.

[0048] If the specific experimental steps or conditions are not specified in the examples, the conventional experimental steps or conditions described in the literature in the art can be used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional reagent products that can be obtained commercially. The raw materials used in the present invention are all conventional commercially available raw materials, and the raw material percentages are all mass percentages.

[0049] The casein powder used in the following embodiments is the casein powder of model MCC85 produced by Beijing Xingsheng Hengtong Biotechnology Co., Ltd., and the protein content of the casein powder is 80-85wt%; the milk mineral salt is the milk mineral salt of model MM-0525 produced by Ala Food Raw Materials Co., Ltd., and the calcium content of the milk mineral salt is 23-28wt%; the pea protein powder manufacturer is Youcheng Biotechnology Co., Ltd., and the protein content of the pea protein powder is 80-85wt%; the whey protein powder is the whey protein powder of model WPC75 produced by Beijing Xingsheng Hengtong Biotechnology Co., Ltd., and the protein content of the whey protein is 70-75wt%; the low ester amidated pectin manufacturer is Herbstreith Fox; the hydrolyzed egg yolk powder manufacturer is Hunan Filler Biotechnology Co., Ltd., and the protein content of the hydrolyzed egg yolk powder is 60-70wt%.

[0050] Embodiment 1:

[0051] A cheese that can be spray-shaped, the raw material composition is as follows:

[0052] Casein powder 7%, anhydrous butter 25%, Lactococcus lactis lactis subsp. lactis 0.01%, Lactococcus creamer 0.02%, Streptococcus salivarius thermophilus subsp. 0.01%, skim milk powder 2%, pea protein powder 1.5%, whey protein powder 0.3%, sodium citrate 0.5%, polydextrose 10%, sodium hexametaphosphate 0.1%, milk mineral salt 0.5%, hydroxypropyl distarch phosphate 0.7%, gelatin 0.2%, sodium alginate 0.25%, gellan gum 0.03%, citrus fiber 10%, sodium carboxymethyl cellulose 3%, low ester amidated pectin 0.4%, lactic acid 0.6%, vitamin D 0.002%, hydrolyzed egg yolk powder 0.06%, colostrum alkaline protein 0.5%, edible salt 0.8%, potassium sorbate 0.08%, and the rest is made up with water.

[0053] The preparation method of the above-mentioned cheese that can be spray-shaped is:

[0054] Mix casein powder, anhydrous butter, skim milk powder and part of water, heat to 45°C, stir at 18rpm for 2min; homogenize at 65°C, homogenization pressure 200bar; pasteurize at 90°C for 5min, cool to 42°C, add fermentation agent for 6h, pH value 5.0, cool to 28°C for 8h, pH value reaches 4.6 to obtain curd; mix curd with edible salt and gellan gum, treat at 55°C and 750rpm for 5min, then heat to 85°C, shear at 1500rpm for 3min The curd was obtained; the curd was mixed with the remaining ingredients and water, and sheared for 60 seconds at a speed of 2000 rpm / min and a scraper speed of 18 rpm; sodium citrate and lactic acid were then added, and the shearing was started again at a scraper speed of 20 rpm, a shearing speed of 1800 rpm and a shearing time of 4 minutes; the mixture was heated to 90°C and maintained for 3 minutes at a shearing speed of 1800 rpm; UHT sterilization was performed at a sterilization temperature of 145°C and a sterilization time of 3 seconds; emulsification was maintained for 5 minutes at a temperature of 85°C and a scraper speed of 15 rpm; aeration, filling, packaging and storage were performed.

[0055] Embodiment 2:

[0056] A cheese that can be spray-shaped, the raw material composition is as follows:

[0057] Casein powder 9%, anhydrous butter 30%, Lactococcus lactis subsp. lactis 0.03%, Lactococcus creamer 0.01%, Streptococcus salivarius thermophilus subsp. 0.02%, skim milk powder 5%, pea protein powder 1.3%, whey protein powder 0.1%, sodium citrate 0.3%, polydextrose 8%, sodium hexametaphosphate 0.3%, milk mineral salt 0.4%, hydroxypropyl distarch phosphate 0.5%, gelatin 0.15%, sodium alginate 0.3%, gellan gum 0.01%, citrus fiber 5%, sodium carboxymethyl cellulose 1%, low ester amidated pectin 0.3%, lactic acid 0.5%, vitamin D 0.004%, hydrolyzed egg yolk powder 0.04%, colostrum alkaline protein 0.3%, edible salt 0.8%, potassium sorbate 0.08%, and the rest is made up with water.

[0058] The preparation method of the above-mentioned cheese that can be spray-shaped is:

[0059] Mix casein powder, anhydrous butter, skim milk powder and part of water, heat to 45°C, stir at 18rpm for 2min, homogenize at 70°C, and homogenize at 100bar; pasteurize at 95°C for 3min, cool to 37°C, add fermentation agent and ferment for 4h, pH value is 5.2, cool to 32°C and ferment for 6h, pH value reaches 4.5 to obtain curd; mix curd with edible salt and gellan gum, treat at 55°C and 750rpm for 5min, heat to 80°C, shear at 1500rpm for 3min The curd was obtained; the curd was mixed with the remaining ingredients and water, and sheared for 60 seconds at a speed of 1500 rpm / min and a scraper speed of 18 rpm; sodium citrate and lactic acid were then added, and the shearing was started again at a scraper speed of 20 pm, a shearing speed of 2300 rpm and a shearing time of 2 min; the mixture was heated to 85°C and maintained for 5 min at a shearing speed of 1500 rpm; UHT sterilization was performed at a sterilization temperature of 130°C and a sterilization time of 5 seconds; emulsification was maintained for 5 minutes at a temperature of 90°C and a scraper speed of 15 rpm; aeration, filling, packaging and storage were performed.

[0060] Embodiment 3:

[0061] A cheese that can be spray-shaped, the raw material composition is as follows:

[0062] Casein powder 10%, anhydrous butter 28%, Lactococcus lactis lactis subsp. lactis 0.02%, Lactococcus creamer 0.01%, Streptococcus salivarius thermophilus subsp. 0.02%, skim milk powder 6%, pea protein powder 0.5%, whey protein powder 0.2%, sodium citrate 0.2%, polydextrose 5%, sodium hexametaphosphate 0.4%, milk mineral salt 0.3%, hydroxypropyl distarch phosphate 0.9%, gelatin 0.1%, sodium alginate 0.1%, gellan gum 0.02%, citrus fiber 15%, sodium carboxymethyl cellulose 2%, low ester amidated pectin 0.1%, lactic acid 0.8%, vitamin D 0.003%, hydrolyzed egg yolk powder 0.02%, colostrum alkaline protein 0.4%, edible salt 0.8%, potassium sorbate 0.08%, and the rest is made up with water.

[0063] The preparation method of the above-mentioned cheese that can be spray-shaped is:

[0064] Mix casein powder, anhydrous butter, skim milk powder and water, heat to 45°C, stir at 18rpm for 2min, homogenize at 60°C, homogenize at 150bar, pasteurize at 93°C for 4min, cool to 40°C, add starter bacteria and ferment for 5h, pH value is 5.1, cool to 30°C and ferment for 7h, pH value reaches 4.7 to obtain curd; mix curd with edible salt and gellan gum, treat at 55°C and 750rpm for 5min, heat to 83°C, shear at 1500rpm for 3min to obtain The curd is obtained; the curd is mixed with the remaining ingredients and water, and sheared for 60 seconds at a speed of 1800 rpm / min and a scraper speed of 18 rpm; sodium citrate and lactic acid are then added, and the shearing is started again at a scraper speed of 20 rpm, a shearing speed of 2000 rpm and a shearing time of 3 minutes; the mixture is heated to 87°C, maintained for 4 minutes at a shearing speed of 1600 rpm; UHT sterilization is performed at a sterilization temperature of 135°C and a sterilization time of 4 seconds; emulsification is maintained for 5 minutes at a temperature of 87°C and a scraper speed of 15 rpm; aeration, filling, packaging and storage are performed.

[0065] Embodiment 4:

[0066] A cheese that can be spray-shaped, the raw material composition is as follows:

[0067] Casein powder 8%, anhydrous butter 26%, Lactococcus lactis lactis subsp. lactis 0.01%, Lactococcus creamer 0.03%, Streptococcus salivarius thermophilus subsp. 0.03%, skim milk powder 3%, pea protein powder 1.2%, whey protein powder 0.15%, sodium citrate 0.4%, polydextrose 7%, sodium hexametaphosphate 0.2%, milk mineral salt 0.35%, hydroxypropyl distarch phosphate 0.8%, gelatin 0.3%, sodium alginate 0.2%, gellan gum 0.04%, citrus fiber 12%, sodium carboxymethyl cellulose 0.5%, low ester amidated pectin 0.2%, lactic acid 0.7%, vitamin D 0.002%, hydrolyzed egg yolk powder 0.05%, colostrum alkaline protein 0.1%, edible salt 0.8%, potassium sorbate 0.08%, and the rest is made up with water.

[0068] The preparation method of the above-mentioned cheese that can be spray-shaped is:

[0069] Mix casein powder, anhydrous butter, skim milk powder and part of water, heat to 45°C, stir at 18rpm for 2min; homogenize at 67°C, homogenization pressure 180bar; pasteurize at 92°C for 3min, cool to 39°C, add fermentation agent for 6h, pH value 5.2, cool to 31°C for 6h, pH value reaches 4.5 to obtain curd; mix curd with edible salt and gellan gum, treat at 55°C and 750rpm for 5min, then heat to 83°C, shear at 1500rpm for 3min Obtain curd; mix the curd with the remaining ingredients and water, shear for 60 seconds, with a speed of 1700 rpm / min and a scraper speed of 18 rpm; then add sodium citrate and lactic acid, start shearing again, with a scraper speed of 20 rpm, a shear speed of 2100 rpm and a shear time of 3 minutes, heat the mixture to 85°C, keep it for 5 minutes, and a shear speed of 1600 rpm; UHT sterilization, with a sterilization temperature of 140°C and a sterilization time of 5 seconds; emulsify and keep it for 5 minutes at a temperature of 86°C and a scraper speed of 15 rpm; aerate, fill, package and store.

[0070] Example 5

[0071] A cheese that can be spray-shaped, the raw material composition is as follows:

[0072] Casein powder 7.5%, anhydrous butter 29%, Lactococcus lactis subsp. lactis 0.03%, Lactococcus creamer 0.01%, Streptococcus salivarius thermophilus subsp. 0.01%, skim milk powder 4%, pea protein powder 0.8%, whey protein powder 0.25%, sodium citrate 0.35%, polydextrose 5%, sodium hexametaphosphate 0.35%, milk mineral salt 0.45%, hydroxypropyl distarch phosphate 0.6%, gelatin 0.25%, sodium alginate 0.15%, gellan gum 0.025%, citrus fiber 8%, sodium carboxymethyl cellulose 2.5%, low ester amidated pectin 0.35%, lactic acid 0.65%, vitamin D 0.004%, hydrolyzed egg yolk powder 0.03%, colostrum alkaline protein 0.2%, edible salt 0.8%, potassium sorbate 0.08%, and the rest is made up with ingredient water.

[0073] The preparation method of the above-mentioned cheese that can be spray-shaped is:

[0074] Mix casein powder, anhydrous butter, skim milk powder and part of water, heat to 45°C, stir at 18rpm for 2min; homogenize at 63°C, homogenization pressure 120bar; pasteurize at 94°C for 3min, cool to 41°C, add fermentation agent for 6h, pH value 5.0, cool to 32°C for 7h, pH value reaches 4.6 to obtain curd; mix curd with edible salt and gellan gum, treat at 55°C and 750rpm for 5min, then heat to 84°C, shear at 1500rpm for 3min The curd was obtained; the curd was mixed with the remaining ingredients and water, and sheared for 60 seconds at a speed of 1900 rpm / min and a scraper speed of 18 rpm; sodium citrate and lactic acid were then added, and the shearing was started again at a scraper speed of 20 rpm, a shearing speed of 2200 rpm and a shearing time of 2 min; the mixture was heated to 86°C and maintained for 4 min at a shearing speed of 1700 rpm; UHT sterilization was performed at a sterilization temperature of 135°C and a sterilization time of 5 seconds; emulsification was maintained for 5 minutes at a temperature of 90°C and a scraper speed of 15 rpm; aeration, filling, packaging and storage were performed.

[0075] Comparative Example 1:

[0076] The difference between this comparative example and Example 1 is that in this comparative example, the added amount of whey protein powder is 1%, the added amount of pea protein is 0.1%, and the others are the same as in Example 1.

[0077] The product's jet rising rate is 40%, the product sedimentation rate is 20%, the foaming stability is 60%, and the water separation rate is 7%. The results show that the product texture is not light and fluffy, the jet rising property is poor, it is easy to collapse, and it will be miscible with tea within 10 minutes.

[0078] Comparative Example 2:

[0079] The difference between this comparative example and Example 1 is that in this comparative example, the addition amount of sodium citrate is 0.8%, and the addition amount of sodium hexametaphosphate is 0.6%. The others are the same as Example 1.

[0080] The spraying rate of the product is 35%, the sedimentation rate is 15%, the foaming stability is 50%, and the water separation rate is 6%. The results show that the product has poor foam retention after spraying, is not dense and delicate at the entrance, is easy to separate water, and the shape is not easy to maintain in a short time.

[0081] Comparative Example 3:

[0082] The difference between this comparative example and Example 1 is that in this comparative example, the addition amount of gelatin is 0.6%, the addition amount of low ester amidated pectin is 0.01%, and the addition amount of sodium alginate is 0.5%. The others are the same as Example 1.

[0083] The product's spray rising rate is 30%, the product sedimentation rate is 25%, the foaming stability is 55%, and the water separation rate is 5%. The results show that as the proportion of gelatin and sodium alginate added increases, the amount of low-ester amidated pectin added decreases, the hardness increases after spraying, and the viscosity is too high, resulting in insufficient rising rate and is not conducive to the formation of uniform small-pore texture. The spray rising rate is 30%, the foaming stability is 55%, and the product is not light.

[0084] Comparative Example 4

[0085] The difference between this comparative example and Example 1 is that in this comparative example, Lactococcus lactis subsp. lactis 0.05%, Lactococcus cremoris 0.005%, Streptococcus salivarius subsp. thermophilus 0.04%, and the rest is the same as Example 1.

[0086] The spraying rising rate of the product was 38%, the product sedimentation rate was 23%, the foaming stability was 40%, and the water separation rate was 8%. The results showed that as the addition amount of Lactococcus lactis subspecies lactis and Streptococcus salivarius thermophilus subspecies increased, the addition amount of Lactococcus creamerii decreased, the pH value of the product dropped too fast, resulting in a rough texture of the product, a stiff taste, insufficient sponginess after spraying, and poor rising properties.

[0087] Comparative Example 5

[0088] The difference between this comparative example and Example 1 is that in this comparative example, the added amount of citrus fiber is 2%, the added amount of sodium carboxymethyl cellulose is 0.3%, and the others are the same as Example 1.

[0089] The product's spray rising rate is 20%, the product's sedimentation rate is 30%, the foaming stability is 30%, and the water separation rate is 7%. The results show that as the amount of citrus fiber and sodium carboxymethyl cellulose added decreases, the product's spray rising rate decreases. This is because the internal structure of the product has uneven pores and the support of the three-dimensional network structure decreases, resulting in poor product stability.

[0090] Comparative Example 6

[0091] The difference between this comparative example and Example 1 is that in the fermentation step of the preparation method, the fermentation bacteria (Lactococcus lactis subsp. lactis, Lactococcus cremoris, Streptococcus salivarius subsp. thermophilus) are fully stirred with the feed liquid and then fermented directly at 37° C. for 12 h. Other conditions are the same as those in Example 1.

[0092] The product's jetting rate is 15%, the product's sedimentation rate is 23%, the foaming stability is 35%, and the water separation rate is 9%. The results show that the taste is simple and bland, not rich, the milky aroma is insufficient, the fineness is insufficient, and the texture is rough and not dense.

[0093] Experimental Example 1:

[0094] The products prepared in the examples and comparative examples were tested for the spraying rate of cheese products, product sedimentation rate, foaming stability, water separation rate, and the phenomenon within 20 minutes after being sprayed on the tea beverage. The methods of each test are as follows:

[0095] Spray rising rate: Pour the cheese sample into a 30ml transparent tasting cup, scrape the liquid surface with a scraper, record the sample weight as W1, install a sample of the same weight in the bottled cheese product, shake it up and down 10 times, spray the cheese product into the tasting cup, try to avoid the formation of bubbles inside, smooth the liquid surface with a scraper, record the weight of the sample after whipping as W2, and the calculation formula is:

[0096] Spraying rate (%) = W1 / W2×100%.

[0097] Product sedimentation rate: Weigh about 50g of the prepared sample and record the weight as M1. Use a silicone spatula to transfer all of it into a Buchner funnel. Place the funnel on a measuring cylinder, beaker, conical flask or iron stand to keep it upright. Let it stand at room temperature for 4 hours. Weigh the filtered liquid and record the weight as M2. The calculation formula is:

[0098] Sedimentation rate (%) = M2 / M1×100%.

[0099] Foaming stability: 10 g of the prepared cheese sample was sprayed into a culture dish, and the foam height after spraying was recorded as V0. After standing at room temperature for 30 minutes, the foam height was measured and recorded as V 30 , the calculation formula is:

[0100] Foaming stability (%) = V 30 / V0×100%.

[0101] Water precipitate rate: Spray 50g of the prepared cheese sample into a cylindrical container with a diameter of 4cm and place it at 4℃ for 2d. Weigh the sample, record it as W1, collect the weight of the surface precipitated water, record it as W2. The calculation formula is:

[0102] Water separation rate = W2 / W1×100%.

[0103] The test results of the spraying rate, product sedimentation rate, foaming stability and water separation rate of the products prepared in the examples and comparative examples are shown in Table 1 below.

[0104] The appearance of cheese on top of tea:

[0105] Get tea soup. Green tea soup is used in this experimental example. The specific process is: use 2g of green tea, soak it in 200mL of 90℃ water to obtain green tea soup, add 100g of milk, 20g of light cream, and 15g of rock sugar syrup to the green tea soup, add ice cubes to cool it to about 30℃, shake it well and shake out dense milk foam to get the tea drink; spray the same mass of cheese of the embodiment or the comparative example on the tea drink, observe the status of various indicators between the cheese and the tea drink for 20 minutes, the evaluation criteria of the status of each indicator after observation are shown in Table 2 below, and the observation results are shown in Table 3 below.

[0106] Table 1

[0107]

[0108]

[0109] Table 2

[0110]

[0111] Table 3

[0112] Collapse Variants Miscible Example 1 7.0 7.3 6.8 Example 2 7.3 7.2 7.0 Example 3 7.2 6.9 6.8 Example 4 7.4 7.2 7.0 Example 5 6.9 7.0 6.8 Comparative Example 1 2.4 3.0 2.7 Comparative Example 2 4.1 3.7 3.9 Comparative Example 3 3.5 3.8 3.0 Comparative Example 4 3.4 3.7 2.7 Comparative Example 5 2.5 2.1 2.0 Comparative Example 6 3.7 3.0 2.5

[0113] From the data in the above table, combined with the actual appearance, it can be known that the sprayable cheese prepared by the scheme of the embodiment of the present invention has a spraying rate of 60-80%, a product sedimentation rate of 5-10%, a foaming stability of 70-90%, and a water separation rate of 2-4%. Under the condition of 30°C, the cheese after spraying will not show obvious collapse, deformation, and mutual dissolution of the two above the tea within 20 minutes. The present invention can achieve the effect of uniform and delicate product structure, fluffy and dense texture, and effectively enhance the frankincense flavor through the optimized preparation method of raw materials.

[0114] At the same time, the present invention also conducts different parameter condition combination tests within the scope of the embodiments in the manner of the embodiments. After detection and statistics, the present invention prepares a sprayable cheese, the spraying rate of which is between 60-80%, the product sedimentation rate is between 5-10%, the foaming stability is between 70-90%, the water separation rate is between 2-4%, and the cheese after spraying will not show obvious collapse, deformation, and mutual dissolution of the tea within 20 minutes above the tea, and the stability is extremely high.

[0115] Experimental Example 2:

[0116] The taste of the product prepared in the example was measured. Specifically, ten professionals were invited to conduct sensory evaluation on the product's lightness in the mouth, cheese fineness, product sedimentation rate, miscibility with tea at 30°C, cheese rising rate, foaming stability, and water separation rate. The sensory scoring rules are shown in Table 4, and the sensory scoring results are shown in Table 5.

[0117] Table 4

[0118]

[0119]

[0120] Table 5

[0121]

[0122] The cheese prepared in the embodiment of the present invention has a smooth and delicate taste, a fluffy texture, is light in the mouth, has good density, and has a rich and full taste.

[0123] Experimental Example 3:

[0124] The product prepared in Example 1 was tested in accordance with Experimental Example 2 at different time points. The test results are shown in Table 6 below.

[0125] Table 6

[0126] Evaluation content 1 month 2 months 3 months 4 months 5 months 6 months Lightness of entrance 7.2 7.1 6.5 6.7 6.4 6.6 Cheese fineness 7.0 7.3 6.8 6.5 7.2 6.6 Product sedimentation rate 6.5 6.8 6.4 6.2 6.0 6.3 Miscibility with tea at 30℃ 7.2 7.0 6.7 6.5 5.9 6.1 Cheese rising rate 7.0 7.2 6.5 6.3 6.0 6.2 Foam stability 6.5 6.8 6.6 6.7 6.2 6.3 Water separation rate 7.1 6.8 7.0 6.5 6.6 6.2

[0127] In summary, the product of the present invention has a stable texture within the shelf life, will not affect the fineness, rising rate and miscibility of the product with tea, and can be stored for 6 months under refrigerated conditions.

[0128] 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 cheese that can be spray-shaped, characterized in that: Ingredients include: 7-10% casein powder, 2-6% skim milk powder, 25-30% anhydrous butter, 0.5-1.5% pea protein powder, 0.1-0.3% whey protein powder, 0.3-0.9% emulsifier, 0.3-0.5% milk mineral salt, 0.5-0.9% hydroxypropyl distarch phosphate, 5-15% citrus fiber, 0.5-3% sodium carboxymethyl cellulose, 0.3-1.1% colloid, 0.03-0.09% fermentation agent, and the balance is water; The colloid comprises 0.01-0.04% gellan gum, 0.1-0.3% gelatin, 0.1-0.3% sodium alginate and 0.1-0.4% low ester amidated pectin; The emulsifier includes 0.2-0.5% sodium citrate and 0.1-0.4% sodium hexametaphosphate; The fermentation bacteria agent comprises 0.01-0.03% of Lactococcus lactis subsp. lactis, 0.01-0.03% of Lactococcus cremoris and 0.01-0.03% of Streptococcus salivarius subsp. thermophilus.

2. The sprayable cheese according to claim 1, characterized in that: The raw materials also include at least one of 0.5-0.8% lactic acid, 0.8% edible salt, 5-10% polydextrose and auxiliary agents.

3. The sprayable cheese according to claim 2, characterized in that: The auxiliary agent includes flavor, pigment and / or preservative; preferably, the preservative is potassium sorbate.

4. The sprayable cheese according to any one of claims 1 to 3, characterized in that: The raw materials also include 0.002-0.004% vitamin D, 0.02-0.06% hydrolyzed egg yolk powder and 0.1-0.5% colostrum alkaline protein.

5. The method for preparing the spray-shaped cheese according to any one of claims 1 to 4, characterized in that: include: Mixing: Mix casein powder, anhydrous butter, skim milk powder and water, and mix well to obtain a premix; Homogenization: homogenize the premix; Pasteurization: pasteurize the homogenized liquid; Fermentation: Add fermentation agent to the sterilized liquid, first ferment at 37-42°C until the pH value reaches 5.0-5.2, then ferment at 28-32°C until the pH value reaches 4.5-4.7 to obtain clots; Preparation of curd: The curd is mixed with gellan gum to obtain curd; Preparation of mixed material: mixing the curd with the remaining raw materials to obtain a mixed material; Melting: Heat the mixture to 85-90℃ and stir; Secondary sterilization: the liquid is sterilized by UHT; emulsification; Inflation: Inject nitrogen or sterile air, the inflation rate is 50-70%; Filling.

6. The preparation method according to claim 5, characterized in that: In the mixture preparation step, if the remaining raw materials contain sodium citrate and / or lactic acid, the curd is first mixed with the raw materials other than sodium citrate and lactic acid to obtain an intermediate mixture, and then sodium citrate and / or lactic acid are added to the intermediate mixture and mixed evenly to obtain a mixture.

7. The preparation method according to claim 6, characterized in that: When the raw materials include edible salt, polydextrose and auxiliary agents, and the auxiliary agents contain preservatives, the edible salt is added in the step of preparing the curd, and the polydextrose, preservatives and auxiliary agents are added in the step of preparing the mixture; And / or, when the raw materials include at least one of vitamin D, hydrolyzed egg yolk powder and colostrum alkaline protein, vitamin D, hydrolyzed egg yolk powder and colostrum alkaline protein are added in the mixed material preparation step.

8. The preparation method according to any one of claims 5 to 7, characterized in that: In the mixing step, the temperature is 45°C, the mixing is carried out by stirring, the stirring speed is 18 rpm, and the mixing time is 2 min; And / or, in the homogenization step, the homogenization pressure is 100-200 bar and the homogenization temperature is 60-70° C.; And / or, the pasteurization temperature is 90-95°C and the time is 3-5min; And / or, in the curd preparation step, the curd raw material is first treated at 45-55°C and 750-850rpm for 3-5min, then heated to 80-85°C and sheared at 1500-1800rpm for 2-4min; And / or, in the mixture preparation step, the shearing speed is 1500-2300rpm, the scraper speed is 18-20rpm, and the shearing time is 3-5min; preferably, first, according to the raw material addition requirements, shearing is performed for 1min at a shearing speed of 1500-2000rpm and a scraper speed of 18rpm to obtain an intermediate mixture, and then the intermediate mixture and the remaining raw materials are sheared for 2-4min at a shearing speed of 1500-2000rpm and a scraper speed of 20rpm to obtain a mixture; And / or, in the melting step, the shear rate is 1500-1800 rpm, and the holding time at the melting temperature is 3-5 min; And / or, the secondary sterilization step is UHT sterilization, the sterilization temperature is 130-145° C., and the sterilization time is 3-5 s; And / or, in the emulsification step, the emulsification temperature is 85-90°C, and the scraper speed is 15 rpm for 5 minutes And / or, in the filling step, the filling temperature is 55-60° C. and the rotation speed is 500 rpm.

9. Use of the sprayable cheese according to any one of claims 1 to 4 in tea beverages.

10. The use according to claim 9, characterized in that: The preparation process of the tea drink is: obtaining tea soup, adding milk, light cream and rock sugar syrup into the tea soup, adding ice cubes to cool down to about 30° C., shaking well and shaking out dense milk foam to obtain the tea drink.

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