Cinnamon-flavor smearing cheese and preparation method thereof

Abstract

The invention relates to the technical field of cheese processing, in particular to cinnamon-flavor smearing cheese and a preparation method thereof. The invention provides cinnamon-flavored smearing cheese which comprises the following raw materials in percentage by mass: 3-60% of a fatty raw material, 15-70% of cheese, 0-15% of a milk powder base material and / or a nutritional supplement, 0.3-2.5% of an emulsifier, 8-16% of a sweetening agent, 0-1% of a stabilizer, 0.3-3.5% of a cinnamon-flavored raw material and the balance of water. Comprising the following steps: uniformly mixing powdery components into mixed powder; mixing the mixed powder with other components, heating and stirring to obtain a mixed material liquid; and homogenizing and cooling the mixed material liquid to obtain the cinnamon-flavor smearing cheese. The cinnamon powder in the cinnamon-flavored smeared cheese designed by the invention is uniformly distributed in the smeared cheese, and the smeared cheese has good appearance, texture and flavor.

Description

Technical Field

[0001] The invention relates to the technical field of cheese processing, and in particular to a cinnamon-flavored spreadable cheese and a preparation method thereof. Background Art

[0002] In recent years, there are relatively few cheese products designed for adult tastes in the Chinese domestic market. Most cheese products are mainly aimed at children and fail to fully consider the needs and preferences of adult consumers. At the same time, with the improvement of living standards and the enhancement of health awareness, people are paying more attention to dietary health. Consumers not only pay attention to the deliciousness and taste of food, but also pay more attention to its nutritional content and health value.

[0003] Under this trend, cheese, as a food rich in protein, calcium and multiple nutrients, is becoming more and more popular. However, the cheese products on the market are of a single variety and monotonous taste, which makes it difficult to meet the diverse needs of adult consumers. Adult consumers hope to taste more cheese products that meet their taste and health requirements. In order to meet this demand, producers need to focus on the selection of raw materials during product research and development, use natural and healthy ingredients, and develop cheese products that meet adult tastes and have health benefits through innovation and improved formulas.

[0004] Cinnamon is a widely used spice and Chinese herbal medicine with a unique sweet and spicy flavor. It is not only widely used in cooking, but also favored for its rich medicinal value. Using cinnamon as one of the raw materials to make cheese can add a new taste experience to cheese products, while also having a variety of health benefits such as antioxidant, antimicrobial activity, and improved memory. By combining cinnamon with cheese, an innovative cheese product that not only meets the taste of adults but also has health benefits can be created, meeting consumers' demand for high-quality healthy food, thereby promoting the popularity and development of cheese products in the Chinese market.

[0005] However, the application of cinnamon-flavored raw materials in the industrial production of cheese products may face some difficult problems, especially cinnamon powder. First, the strong flavor of cinnamon powder needs to be evenly distributed, otherwise it will lead to inconsistent product flavor and affect consumer experience. However, cinnamon powder is insoluble and it is difficult to maintain long-term uniform distribution in cheese products. In addition, the precipitation of cinnamon powder during the production process will cause blockage or loss of equipment. The screening of cinnamon-flavored raw materials and the determination of the amount of addition are also difficult. It is necessary to consider the flavor balance with other raw materials so that the spicy taste and woody aroma can be expressed gently without losing other flavors and having a suitable aftertaste. In addition, the granularity of cinnamon powder may affect the taste of the final product, and the problem of texture consistency needs to be solved through raw material screening and technical means. These challenges require in-depth research and optimization in production processes, formula design and quality control. Summary of the invention

[0006] In order to solve the defects of the prior art, the purpose of the present invention is to provide a cinnamon-flavored cheese and a preparation method thereof, in view of the problems of single taste of cheese products in the current Chinese market, lack of cheese products for adult consumers, and increasing demand of consumers for healthy food. Through research such as raw material screening, process optimization, and formula design, the problem of natural cinnamon-flavored raw materials (cinnamon powder) being difficult to maintain uniform distribution in cheese and the problem of uneven texture of spread cheese are solved. The present invention uses cheese, fatty raw materials, sweeteners, etc., adds cinnamon-flavored raw materials, and obtains a spread cheese with balanced cinnamon and dairy flavors after blending.

[0007] A first aspect of the present invention provides a cinnamon-flavored spreadable cheese, which comprises the following raw materials in percentage by weight, based on the total weight of the cheese:

[0008] Fatty raw materials 3-60%;

[0009] Cheese 15-70%;

[0010] Milk powder base and / or nutritional supplements 0-15%;

[0011] Emulsifier 0.3-2.5%;

[0012] Sweetener 8-16%;

[0013] Stabilizer 0-1%;

[0014] Cinnamon flavor raw material 0.3-3.5%;

[0015] The balance was made up to 100% with water.

[0016] The second aspect of the present invention provides a method for preparing the cinnamon-flavored spreadable cheese according to the first aspect, which is prepared by mixing raw materials according to a formula.

[0017] The preparation method comprises the following steps:

[0018] S1) mixing the raw materials according to the formula amount;

[0019] S2) heating and stirring to obtain a mixed liquid;

[0020] S3) homogenizing and cooling the mixed liquid to obtain cinnamon-flavored spreadable cheese.

[0021] The beneficial effects of the present invention are:

[0022] The preparation method of the present invention optimizes the proportions of protein, fat, emulsifier, stabilizer and seasoning substances in the formula and optimizes the preparation process. After blending, a spreadable cheese with balanced cinnamon and dairy flavors is obtained, which not only reduces the spicy taste of cinnamon and makes the taste milder, but also improves consumers' acceptance of cinnamon-flavored cheese. At the same time, cinnamon powder is evenly distributed in the cheese and can maintain an evenly distributed state even after long-term storage, thereby improving the taste.

[0023] The cinnamon-flavored spreadable cheese of the present invention is innovative in taste, and successfully combines the medicinal and edible raw materials that originally do not match the flavor of dairy products with dairy products, which not only meets the taste requirements, but also provides additional nutritional value, further enriching the types and flavor levels of cheese products.

[0024] The invention increases the amount of cinnamon powder added to achieve a suitable concentration while avoiding the negative impact of water-insoluble cinnamon powder on the texture of spread cheese, thereby increasing the content of cinnamon powder and evenly distributing the cinnamon powder in the spread cheese. After being placed for 3 weeks, no cinnamon powder sedimentation is observed, and the cheese product is stable. At the same time, an appropriate raw material ratio is used to balance the spicy stimulation of cinnamon, and the spicy, sweet and unique woody aroma of cinnamon is softly displayed.

[0025] The spreadable cheese provided by the present invention, on the one hand, utilizes milk protein and milk fat to buffer the spicy stimulation of cinnamon, retains the sweet and spicy fragrance and woody aroma of cinnamon, and improves the sensory experience of consumers; the product has a uniform and delicate texture and is easy to spread, and can be used for bread spreading or as a home baking ingredient, thereby broadening the consumption scenarios of cinnamon; on the other hand, cinnamon, as a raw material of both medicinal and edible origin, not only brings taste innovation to the spreadable cheese, but also improves the nutritional value of the spreadable cheese, thereby satisfying consumers' pursuit of health and deliciousness. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The cinnamon-flavored spreadable cheese prepared in the embodiment is in a state after being spread and extended. The cheese is meat-colored, the cinnamon powder particles are evenly distributed, and the spread surface is smooth and delicate.

[0027] Figure 2 This is a picture of the bottom of the cinnamon-flavored cheese spread prepared in the comparative example after refrigeration for 3 weeks. The cinnamon powder is unevenly distributed in the sample, and the cinnamon powder in some areas has settled during the static process. DETAILED DESCRIPTION

[0028] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0029] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing the specific embodiments rather than for limiting the scope of protection of the present invention; in the present specification and claims, unless otherwise expressly stated herein, the singular forms "a", "an" and "the" include plural forms.

[0030] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the art and the record of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials described in the embodiments of the present invention can also be used to realize the present invention.

[0031] The invention solves the problem that it is difficult to maintain uniform distribution of natural cinnamon flavor raw materials (cinnamon powder) in cheese and the problem of uneven texture of spread cheese and a series of effects on color, state, flavor and taste caused by the problem through research on raw material screening, process optimization, formula design and the like. The invention uses cheese, fat raw materials, sweeteners and the like, adds cinnamon flavor raw materials, and obtains a spread cheese with balanced cinnamon and dairy flavors after mixing.

[0032] The invention firstly provides a cinnamon-flavored spread cheese, which comprises the following raw materials in mass percentage based on the total mass of the cinnamon-flavored spread cheese: 3-60% of a fat raw material; 15-70% of cheese; 0-15% of a milk powder base material and / or a nutritional supplement; 0.3-2.5% of an emulsifier; 8-16% of a sweetener; 0-1% of a stabilizer; 0.3-3.5% of a cinnamon-flavored raw material; and the remainder is supplemented to 100% with water.

[0033] In the present invention, the mass percentage of each component is the percentage of the mass of each component in the total mass of the spread cheese.

[0034] In a specific embodiment of the present invention, the percentage of the mass of the fatty raw material in the total mass of the spread cheese can be 3-60%, for example, it can be 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%; preferably, it can be 25-40%; more preferably, it can be 32%.

[0035] In a specific embodiment of the present invention, the fatty raw material comprises 38-100% fat by mass, where the percentage is the percentage of the mass of the fat in the fatty raw material to the total mass of the fatty raw material. For example, the mass percentage of the fat in the fatty raw material can be 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 100%.

[0036] In a specific embodiment of the present invention, the fatty raw material can be selected from any one or more of light cream, butter, anhydrous butter, and vegetable oil; as an important source of fat, the fatty raw material can not only improve the ductility of the spreadable cheese, but also bring a strong lipid aroma, and can also increase the taste of the cheese, making its texture smoother and more delicate, and improve the moisture retention of the cheese to prevent it from drying out during storage. In addition, fat also has the function of wrapping the aromatic substances contained in the cinnamon-flavored raw materials and buffering the irritating ingredients, so that the product not only has a lipid aroma, but also has the unique sweetness and spicy aroma of cinnamon, improving the overall flavor and taste experience. In the present invention, the fatty raw material is preferably light cream, which not only provides a lipid aroma, but also has a fresh milky aroma, and gives the product a smooth taste.

[0037] In one embodiment of the present invention, the fatty raw material is cream, and the cream comprises 38-42% fat by mass, where the mass of the fat in the cream accounts for the mass of the cream. Taking the total mass percentage of the cinnamon-flavored spreadable cheese raw material as 100%, the mass of the cream accounts for 3-60% of the total mass of the spreadable cheese, preferably 25-40%, and more preferably 32%.

[0038] In a specific embodiment of the present invention, the percentage of the mass of cheese in the total mass of the spread cheese can be 15-70%, for example, it can be 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%; preferably, it can be 15-40%, more preferably, it can be 28%.

[0039] In a specific embodiment of the present invention, the cheese comprises the following components in mass percentage: 8-30% protein, 33-35% fat and 35-55% moisture; the percentages are the percentages of the mass of protein, fat and moisture in the cheese to the total mass of the cheese, for example, the mass percentage of protein in the cheese can be 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, the mass percentage of fat in the cheese can be 33%, 34%, 35%, and the mass percentage of moisture in the cheese can be 33%, 34%, 35%.

[0040] In a specific embodiment of the present invention, the cheese can be selected from any one or more of original or other processed cheeses such as cream cheese, cheddar cheese, Parmesan cheese, blue cheese, cheddarson cheese, etc. Among them, cream cheese is fresh cheese, which is a popular soft cheese and is loved for its rich creamy taste and soft texture. Cheddar cheese, Parmesan cheese, blue cheese, cheddarson cheese are mature cheeses made from different strains and different maturation processes, each with its own flavor characteristics, or mild, or spicy, or nutty, or burnt flavor. In the present invention, the cheese is preferably one or more of cream cheese, cheddar cheese, and Parmesan cheese. In the present invention, the cheese used is cream cheese, including 8-30% protein, 33-35% fat and 35-55% water.

[0041] In a specific embodiment of the present invention, the percentage of the mass of the milk powder base and / or the nutritional supplement in the total mass of the spread cheese can be 0-15%, for example, it can be 0, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%; preferably, it can be 3-12%; more preferably, it can be 8%.

[0042] In a specific embodiment of the present invention, the milk powder base and / or nutritional supplement comprises the following components in mass percentage: 20-85% protein, 5-30% fat, and 0.6-5.5% water; the percentages are the mass percentages of protein, fat, and water to the total mass of the milk powder base and / or nutritional supplement. For example, the mass percentage of protein in the milk powder base and / or nutritional supplement can be 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%. , 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85 %, the mass percentage of fat in the milk powder base and / or nutritional supplements may be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, and the mass percentage of water in the milk powder base and / or nutritional supplements may be 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1 .6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%.

[0043] In a specific embodiment of the present invention, the milk powder base material and / or nutritional supplement can be milk powder, protein supplement, wherein the protein supplement can be, for example, whey protein powder, curd casein. The milk powder base material and / or nutritional supplement are important raw materials for supplementing protein and fat of the product, which can improve the nutritional value of the product and provide a certain texture for the product, so that the texture of the product does not rely too much on the stabilizer.

[0044] In a specific embodiment of the present invention, the percentage of the mass of the emulsifier in the total mass of the spread cheese can be 0.3-2.5%, for example, it can be 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%; preferably, the percentage of the mass of the emulsifier in the total mass of the spread cheese can be 0.5-2.1%; more preferably, it can be 0.8%.

[0045] In a specific embodiment of the present invention, the emulsifier is selected from any one or more of sodium citrate, tricalcium phosphate, dipotassium hydrogen phosphate, trisodium phosphate, and sodium hexametaphosphate; the appropriate type, combination, and addition amount of the emulsifier can improve the taste and texture of the spread cheese, enhance product stability, and extend the shelf life.

[0046] In a specific embodiment of the present invention, the percentage of the mass of the sweetener in the total mass of the spread cheese can be 8-16%, for example, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%; preferably, it can be 10-14%; more preferably, it can be 12%.

[0047] In a specific embodiment of the present invention, the sweetener is selected from any one or more of white granulated sugar and caramel / brown sugar flavor raw materials, wherein the caramel / brown sugar flavor raw materials can be, for example, caramel / brown sugar syrup, caramel / brown sugar powder, and caramel / brown sugar essence. The most basic function of white granulated sugar is to add sweetness to food, balance other flavors in food, and improve the overall taste. Caramel / brown sugar flavor raw materials are raw materials with a caramelized sweet aroma produced by the caramelization reaction of sugar, which are commonly used in various cooking and baking to increase the sweetness and color of food. Adding appropriate caramel / brown sugar flavor raw materials can bring additional taste levels and richness to cinnamon-flavored spreadable cheese, and can also play a certain buffering role on the spicy stimulation of cinnamon-flavored raw materials. In the present invention, the sweetener is preferably a mixture of white granulated sugar: caramel / brown sugar flavor raw materials with a mass ratio of 1:2, which can properly control the cost while enriching the taste of the product.

[0048] In a specific embodiment of the present invention, the percentage of the mass of the stabilizer in the total mass of the spread cheese can be 0-1%, for example, it can be 0, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%; preferably, it can be 0.2-0.8%; more preferably, it can be 0.5%.

[0049] In a specific embodiment of the present invention, the stabilizer is selected from any one or more of locust bean gum, carrageenan, xanthan gum, agar, gelatin, and acetylated distarch adipate; the type and amount of the stabilizer are key factors affecting the rheological properties of the product.

[0050] In a specific embodiment of the present invention, the percentage of the mass of the cinnamon flavor raw material in the total mass of the spread cheese can be 0.3-3.5%, for example, it can be 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%; preferably, it can be 0.8-2%; more preferably, it can be 1.3%.

[0051] In a specific embodiment of the present invention, the cinnamon flavor raw material is selected from cinnamon powder, cinnamon flavor essence, and cinnamon essential oil. Cinnamon powder is a powder made by grinding cinnamon bark. Common origins include Sri Lanka, Indonesia, and Xijiang, China. The spicy and sweet ratios of cinnamon powder from different origins are different, and there are slight differences in sensory perception. Considering healthy diet, the present invention prefers more natural cinnamon powder as a cinnamon flavor raw material. After flavor screening, the present invention prefers cinnamon powder from Xijiang, China. Considering the impact on production equipment and maintaining uniformity of the product, it is preferred to reach 200 mesh cinnamon powder, so as to help the cinnamon powder be evenly distributed in the spread cheese.

[0052] The balance being supplemented with water to 100% means that after the fat raw material, cheese, milk powder base and / or nutritional supplements, emulsifiers, sweeteners, stabilizers, cinnamon flavor raw materials and other components are added, the weight of the components is supplemented with water to the required weight.

[0053] In the present invention, the protein in the cinnamon-flavored spreadable cheese is the sum of proteins from fat raw materials, cheese, milk powder base and / or nutritional supplements, also known as milk protein.

[0054] In the present invention, the fat in the cinnamon-flavored spreadable cheese is the sum of fat from fatty raw materials, cheese, milk powder base and / or nutritional supplements, also known as milk fat.

[0055] In a specific embodiment of the present invention, the ratio of the mass percentage of the cinnamon-flavored raw material to the sum of the mass percentages of protein and fat in the cinnamon-flavored spread cheese is 0.02-0.07, for example, it can be 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, preferably, it can be 0.04; that is, the ratio = the amount of cinnamon-flavored raw material added / (milk protein content + milk fat content)), and this ratio is conducive to the uniform distribution of the cinnamon-flavored raw material in the prepared cinnamon-flavored spread cheese, avoiding sedimentation when placed.

[0056] The present invention also provides a method for preparing the cinnamon-flavored spreadable cheese, which is prepared by mixing the raw materials according to the above formula.

[0057] In a specific embodiment of the present invention, the method specifically comprises the following steps:

[0058] S1) mixing the raw materials according to the formula amount;

[0059] S2) heating and stirring to obtain a mixed liquid;

[0060] S3) homogenizing and cooling the mixed liquid to obtain cinnamon-flavored spreadable cheese.

[0061] The raw materials include powdered raw materials and other raw materials, such as milk powder, white sugar, cinnamon powder, etc. as powdered raw materials, and the other raw materials can be cheese and liquid raw materials. In a specific embodiment of the present invention, the method of mixing the raw materials according to the formula is: firstly, the powdered raw materials in the raw materials are mixed for the first time to obtain a mixed powder, and then the mixed powder is mixed with the other raw materials for a second time. Mixing the powder first helps the powder to dissolve in the liquid, and it is not easy to agglomerate or unevenly distribute when encountering water, thereby avoiding the phenomenon of powder hanging on the wall, uneven stirring, and loss of stabilizer and emulsifier when the components are mixed.

[0062] In a specific embodiment of the present invention, the conditions for the first mixing are not limited, and it is only necessary to mix the powdered raw materials uniformly.

[0063] In a specific embodiment of the present invention, the conditions for the second mixing are: stirring at a speed of 800-1000 rpm and 40-50°C for 2-5 min; then increasing the speed to 1200-2100 rpm and stirring for 2-5 min. For example, the speed can be 800 rpm, 850 rpm, 900 rpm, 950 rpm, 1000 rpm, the temperature can be 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, the mixing time can be 2 min, 3 min, 4 min, 5 min, and the speed after the increase can be 1200 rpm, 1250 rpm, 1300 rpm, 1350 rpm, 1400 rpm, 1450 rpm, 1500 rpm, 1600 rpm, 1700 rpm, 1800 rpm, 1900 rpm, 2000 rpm, 2100 rpm, 2200 rpm, 2300 rpm, 2400 rpm, 2500 rpm, 2600 rpm, 2700 rpm, 2800 rpm, 2900 rpm, 3000 rpm, 3100 rpm, 3200 rpm, 3300 rpm, 3400 rpm, 3500 rpm, 3600 rpm, 3700 rpm, 3800 rpm, 3900 rpm, 4000 rpm, 41000 rpm, 41000 rpm, 41000 rpm, 41000 rpm, 4 550rpm, 1600rpm, 1650rpm, 1700rpm, 1750rom, 1800rpm, 1850rom, 1900rpm, 1950rpm, 2000rpm, 2050rpm, 2100rpm. The stirring (high-speed shearing) time can be 2min, 3min, 4min, 5min. Under the above conditions, it is beneficial to fully mix the powdered components with other components, thereby avoiding the phenomenon of powder sticking to the wall, uneven stirring, and loss of stabilizer and emulsifier during component mixing.

[0064] In a specific embodiment of the present invention, in step S2), the temperature of heating and stirring is 90-95°C; for example, it can be 90°C, 91°C, 92°C, 93°C, 94°C, or 95°C.

[0065] In a specific embodiment of the present invention, in step S2), the heating and stirring time is 3 to 10 minutes; for example, it can be 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, or 10 minutes.

[0066] In a specific embodiment of the present invention, in step S2), the speed of the heating and stirring is 1200-2100 rpm; for example, it can be 1200 rpm, 1250 rpm, 1300 rpm, 1350 rpm, 1400 rpm, 1450 rpm, 1500 rpm, 1550 rpm, 1600 rpm, 1650 rpm, 1700 rpm, 1750 rpm, 1800 rpm, 1850 rpm, 1900 rpm, 1950 rpm, 2000 rpm, 2050 rpm, 2100 rpm.

[0067] In the present invention, through the above stirring process and stirring conditions, the hydration degree of the material can be enhanced, the product stabilizer can be further enhanced, the product texture and taste can be improved, and at the same time, sterilization can be completed to extend the shelf life of the product.

[0068] In a specific embodiment of the present invention, in step S3), the homogenization pressure is 60-120 bar; for example, it can be 60 bar, 70 bar, 80 bar, 90 bar, 100 bar, 110 bar, 120 bar.

[0069] In a specific embodiment of the present invention, in step S3), the cooling is cooling to 4-6°C, for example, 4°C, 5°C, 6°C.

[0070] In a specific embodiment of the present invention, in step S3), canning operation may be performed before cooling.

[0071] The invention also provides a cinnamon-flavored spreadable cheese, which is prepared by the above-mentioned preparation method.

[0072] In a specific embodiment of the present invention, for example, the cinnamon-flavored spread cheese prepared by the above preparation method contains 6.0-7.1% protein, 21.3-27.5% fat and 47.0-57.5% water, and the percentages are mass percentages of the mass of the cinnamon-flavored spread cheese. The sum of milk protein and milk fat in the cinnamon-flavored spread cheese is the sum of protein and fat brought by the cream, cheese and milk powder base. The ratio of the amount of cinnamon-flavored raw material added to the sum of milk protein and milk fat in the cinnamon-flavored spread cheese is preferably 0.02-0.07, that is, the amount of cinnamon-flavored raw material added / (milk protein content+milk fat content))=0.02-0.07, more preferably 0.04, which is conducive to the uniform distribution of the cinnamon-flavored raw material in the cinnamon-flavored cheese to avoid sedimentation when placed.

[0073] The present invention is further described below by examples, but the scope of the present invention is not limited thereto. Unless otherwise specified, the experimental methods, detection methods, and preparation methods disclosed in the present invention all adopt conventional techniques in the art. These techniques have been fully described in the existing literature. Unless otherwise specified, the instruments, materials, and reagents used in the embodiments of the present invention can be obtained by conventional means.

[0074] Example 1

[0075] A raw material formula for preparing cinnamon-flavored spreadable cheese:

[0076] raw material substance Dosage(%) Fatty raw materials Cream (fat content about 40%) 50 cottage cheese Cream cheese 15 Milk powder base and / or nutritional supplements Whole milk powder and / or whey protein powder 10 Sweeteners Sugar or syrup 14 Cinnamon flavor ingredients Ground cinnamon 2.2 Emulsifier Sodium hexametaphosphate and trisodium phosphate 0.6 Stabilizer Agar and acetylated distarch adipate 0.35 water / 7.85 sum / 100

[0077] Preparation method:

[0078] 1) All powdery materials are pre-mixed uniformly to obtain mixed powder.

[0079] 2) Add cheese, liquid and mixed powder, heat to 45°C and stir at 900 rpm for 3 min, then increase the speed to 1500 rpm and stir for 3 min.

[0080] 3) The material was heated to 95°C, stirred at 1500 rpm for 3 min, homogenized at 100 bar, and cooled to 4°C to obtain the finished product.

[0081] The cinnamon-flavored spread cheese obtained in this example contains 6.0% protein, 27.5% fat and 47.0% water, and the percentages are mass percentages of the cinnamon-flavored spread cheese. The ratio of the amount of cinnamon-flavored raw material added to the total amount of milk protein and milk fat in the cinnamon-flavored spread cheese is 0.07.

[0082] Example 2

[0083] A raw material formula for preparing cinnamon-flavored spreadable cheese:

[0084] raw material substance Dosage(%) Fatty raw materials Cream (fat content about 40%) 32 cottage cheese Cream cheese 28 Milk powder base and / or nutritional supplements Whole milk powder and / or whey protein powder 8 Sweeteners Sugar or syrup 12 Cinnamon flavor ingredients Ground cinnamon 1.3 Emulsifier Sodium hexametaphosphate and trisodium phosphate 0.8 Stabilizer Agar and acetylated distarch adipate 0.5 water / 17.4 sum / 100

[0085] Preparation method:

[0086] 1) All powdery materials are pre-mixed uniformly to obtain mixed powder.

[0087] 2) Add cheese, liquid and mixed powder, heat to 45°C and stir at 900 rpm for 3 min, then increase the speed to 1500 rpm and stir for 3 min.

[0088] 3) The material was heated to 90°C, stirred at 1500 rpm for 10 min, homogenized at 80 bar, and cooled to 4°C to obtain the finished product.

[0089] The cinnamon-flavored spread cheese obtained in this example contains 6.6% protein, 24.4% fat and 52.3% water, and the percentages are mass percentages of the cinnamon-flavored spread cheese. The ratio of the amount of cinnamon-flavored raw material added to the sum of the milk protein and milk fat content in the cinnamon-flavored spread cheese is 0.04.

[0090] Example 3

[0091] A raw material formula for preparing cinnamon-flavored spreadable cheese:

[0092] raw material substance Dosage(%) Fatty raw materials Cream (fat content about 40%) 15 cottage cheese Cream cheese 40 Milk powder base and / or nutritional supplements Whole milk powder and / or whey protein powder 6 Sweeteners Sugar or syrup 10 Cinnamon flavor ingredients Ground cinnamon 0.6 Emulsifier Sodium hexametaphosphate and trisodium phosphate 1 Stabilizer Agar and acetylated distarch adipate 0.7 water / 26.7 sum / 100

[0093] Preparation method:

[0094] 1) All powdery materials are pre-mixed uniformly to obtain mixed powder.

[0095] 2) Add cheese, liquid and mixed powder, heat to 45°C and stir at 900 rpm for 2 min, then increase the speed to 1500 rpm and stir for 3 min.

[0096] 3) The material was heated to 90°C, stirred at 1500 rpm for 5 min, homogenized at 60 bar, and cooled to 4°C to obtain the finished product.

[0097] The cinnamon-flavored spread cheese obtained in this example contains 7.1% protein, 21.3% fat and 57.5% water, the percentages being the mass percentage of the cinnamon-flavored spread cheese. The ratio of the amount of cinnamon-flavored raw material added to the sum of the milk protein and milk fat content in the cinnamon-flavored spread cheese is 0.02.

[0098] Comparative Example 1

[0099] The preparation method of this comparative example is the same as that of Example 1, except that the added amount of cinnamon flavor raw material is 4% and the added amount of water is 6.05%.

[0100] The cinnamon-flavored spreadable cheese obtained in this comparative example contains 6.0% protein, 27.5% fat and 45.2% water, and the percentages are mass percentages of the cinnamon-flavored spreadable cheese. The ratio of the amount of cinnamon-flavored raw material added to the total amount of protein and fat in the cinnamon-flavored spreadable cheese is 0.12.

[0101] Comparative Example 2

[0102] The preparation method of this comparative example is the same as that of Example 2, except that the amount of emulsifier added is 0.2% and the amount of water added is 18%.

[0103] The cinnamon-flavored spreadable cheese obtained in this comparative example contains 6.6% protein, 24.4% fat and 52.9% water, and the percentages are mass percentages of the cinnamon-flavored spreadable cheese. The ratio of the amount of cinnamon-flavored raw material added to the total amount of protein and fat in the cinnamon-flavored spreadable cheese is 0.04.

[0104] Comparative Example 3

[0105] The preparation method of this comparative example is the same as that of Example 3, except that the added amount of sweetener is 7% and the added amount of water is 29.7%.

[0106] The cinnamon-flavored spreadable cheese obtained in this comparative example contains 7.1% protein, 21.32% fat and 59.9% water, and the percentages are mass percentages of the cinnamon-flavored spreadable cheese. The ratio of the amount of cinnamon-flavored raw material added to the total amount of protein and fat in the cinnamon-flavored spreadable cheese is 0.02.

[0107] Comparative Example 4

[0108] The formula and preparation method of this comparative example are the same as those of Example 2, except that the mixture is stirred at 600 rpm for 2 min at 45°C, then the speed is increased to 900 rpm and stirred for 2 min; the material is heated to 90°C, stirred at 900 rpm for 8 min, homogenized at 80 bar, and cooled to 4°C.

[0109] Effect Example

[0110] The products prepared in Examples 1-3 and Comparative Examples 1-4 described in the present invention were subjected to sensory evaluation, and the color, texture, flavor, aftertaste, and overall evaluation of the finished products were evaluated. Ten trained sensory assessors (five males and five females) performed sensory evaluation on the samples, and the evaluation criteria were shown in Table 1, and the scores were determined. The assessors should rinse their mouths with warm water between each sample to eliminate interference between samples. The results are shown in Table 2.

[0111] Table 1 Sensory evaluation standards

[0112] Evaluation content Rating reference Score Color Uniform color, flesh color, proper luster, evenly distributed cinnamon powder 0-5 Organization Status Delicate and silky, easy to apply, no particles other than cinnamon powder 0-5 Flavor Sweet and spicy, rich milk and fat flavor, non-irritating 0-5 Aftertaste Durability and taste retention time 0-5 Overall evaluation The overall impression of the cheese itself, and the integration of the cinnamon flavor with the cheese 0-5

[0113] Table 2 Sensory evaluation scores

[0114] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Color 4.2 5 4.3 3.4 4.6 4.2 3.8 Organization Status 4.3 5 4.1 4 2.5 3.8 3.4 Flavor 4.1 4.9 4.2 2.4 3.5 3.2 4 Aftertaste 4.8 4.6 4.0 3 4.4 3.4 4.2 Overall evaluation 4.5 4.7 4.1 2.8 3.4 3.5 3.5 Total score 21.9 24.2 20.7 15.6 17.9 18.1 18.9

[0115] As can be seen from Table 2, the cinnamon-flavored spread cheese obtained by the preparation method provided by the present invention has a certain attractive color and is more in line with consumers' expectations; the organizational state is better in texture and spreadability through the appropriate ratio of raw materials and the appropriate emulsification degree; the balance between the cinnamon flavor and the flavor of the milk raw material is more outstanding, showing an appropriate degree of spicy fragrance, accompanied by a certain caramelized sweetness, good flavor and not monotonous; the aftertaste score shows good persistence and taste retention time, and the cinnamon powder is evenly distributed in the spread cheese. After being placed for 3 weeks in Examples 1 to 3, no sedimentation of cinnamon powder in the cheese was observed, and it was determined that the prepared cheese product was stable, such as Figure 1 .

[0116] In Comparative Example 1, the amount of cinnamon flavor raw material added is 4%, and the ratio of the amount of cinnamon flavor raw material added to the total protein and fat content in the cinnamon-flavored spread cheese is 0.12. This amount added in the cinnamon-flavored spread cheese of the present invention causes an imbalance in the cinnamon flavor and the creamy flavor. The cinnamon flavor cannot be evenly released in the mouth, and the concentration is too high when it enters the mouth. The strong spicy and woody smells are extremely inconsistent in the spread cheese, and the cinnamon powder is unevenly distributed in the spread cheese. In Comparative Example 2, the ratio of the amount of cinnamon flavor raw material added to the total protein and fat content in the cinnamon-flavored spread cheese is 0.04, but the amount of emulsifier added is too low. Even a more advanced emulsification process cannot make up for the lack of emulsifier. Due to insufficient emulsification, the product tissue state is uneven, the texture is poor, and it exhibits a certain degree of fragmentation. In addition, the cinnamon powder cannot be stably suspended in the cheese for a long time. After being placed for 3 weeks, the cinnamon powder begins to settle in the cheese. Figure 2As shown. In comparative example 3, the ratio of the amount of cinnamon flavor raw material added to the total protein and fat content in the cinnamon flavored spreadable cheese is 0.02, which reduces the amount of sweetener used, the texture lacks a certain consistency, and the overall flavor of the product lacks a certain sweetness and caramel aroma. There is a lack of a certain buffer between the spicy taste of cinnamon and the milky aroma of the milk raw material, and the taste is more bland. The shearing speed and shearing time of comparative example 4 are both reduced. Due to the insufficient shearing degree, the organizational state of the product is not ideal, the texture is not fine enough, and the emulsification is not sufficient. This lack of organizational state also has a certain negative impact on the appearance and flavor of the product.

[0117] It can be seen that the cinnamon powder in the cinnamon-flavored spreadable cheese designed by the present invention is evenly distributed in the spreadable cheese, and the spreadable cheese has good appearance, texture and flavor, meeting consumers' needs for innovative cheese taste and healthy diet. The process is simple and easy to mass produce.

[0118] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A cinnamon-flavored spreadable cheese, comprising the following raw materials in percentage by weight, based on the total weight of the cinnamon-flavored spreadable cheese: Fatty raw materials 3-60%, Cheese 15-70%, Milk powder base and / or nutritional supplements 0-15%, Emulsifier 0.3~2.5%, Sweetener 8-16%, Stabilizer 0~1%, Cinnamon flavor raw materials 0.3-3.5%, The balance was made up to 100% with water.

2. The cinnamon-flavored cheese spread according to claim 1, characterized in that The cinnamon-flavored cheese spread has any one or more of the following characteristics: a) the fatty raw material comprises 38 to 100% by mass of fat; b) the cheese comprises the following components by weight: 8-30% protein, 33-35% fat and 35-55% water; c) The milk powder base and / or nutritional supplement comprises the following components in percentage by weight: 20-85% protein, 5-30% fat, and 0.6-5.5% water.

3. The cinnamon-flavored cheese spread according to claim 1 or 2, characterized in that: The ratio of the mass percentage of the cinnamon flavor raw material to the sum of the mass percentages of protein and fat in the cinnamon flavor spread cheese is 0.02-0.

07.

4. The cinnamon-flavored cheese spread according to claim 1, characterized in that The cinnamon-flavored cheese spread also has any one or more of the following features: 1) The fatty raw material is selected from any one or more of cream, butter, anhydrous butter, and vegetable oil; 2) The cheese is selected from any one or more of cream cheese, cheddar cheese, Parmesan cheese, blue cheese, and cheddar cheese; 3) The milk powder base and / or nutritional supplement is selected from any one or more of milk powder and protein supplement; 4) The emulsifier is selected from any one or more of sodium citrate, tricalcium phosphate, dipotassium hydrogen phosphate, trisodium phosphate, and sodium hexametaphosphate; 5) The sweetener is selected from any one or more of white sugar, caramel / brown sugar flavor materials; 6) The stabilizer is selected from any one or more of locust bean gum, carrageenan, xanthan gum, agar, gelatin, and acetylated distarch adipate; 7) The cinnamon flavor raw material is selected from any one or more of cinnamon powder, cinnamon flavor essence, and cinnamon essential oil; preferably, the cinnamon flavor raw material is cinnamon powder, and the mesh size of the cinnamon powder is above 200 meshes.

5. A method for preparing the cinnamon-flavored spreadable cheese as claimed in any one of claims 1 to 4, comprising mixing the raw materials according to a formula.

6. The preparation method according to claim 5, characterized in that: The preparation method comprises the following steps: S1) mixing the raw materials according to the formula amount; S2) heating and stirring to obtain a mixed liquid; S3) homogenizing and cooling the mixed liquid to obtain cinnamon-flavored spreadable cheese.

7. The preparation method according to claim 6, characterized in that: In step S1), the method of mixing the raw materials according to the formula is: firstly, the powdered raw materials in the raw materials are mixed for the first time to obtain a mixed powder, and then the mixed powder is mixed for the second time with the remaining raw materials.

8. The preparation method according to claim 7, characterized in that: The conditions for the second mixing are: stirring at a speed of 800-1000 rpm and 40-50° C. for 2-5 min; then increasing the speed to 1200-2100 rpm and stirring for 2-5 min.

9. The preparation method according to claim 6, characterized in that: Step S2) also has any one or more of the following features: S21) the heating and stirring temperature is 90-95°C; S22) the heating and stirring time is 3 to 10 minutes; S23) The rotation speed of the heating and stirring is 1200-2100 rpm.

10. The preparation method according to claim 6, characterized in that: Step S3) also has any one or more of the following features: S31) The homogenization pressure is 60 to 120 bar; S32) The cooling is cooling to 4-6°C.

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