Liquid cheese and preparation method thereof

Abstract

The preparation method comprises the following steps: preparing a material A: sterilizing single cream and raw milk, fermenting to obtain a fermented milk semi-finished product, and uniformly stirring and mixing the fermented milk semi-finished product, concentrated cow milk protein and carrageenan in an L shape; adding whey protein powder, egg yolk powder, sodium carboxymethyl cellulose, xanthan gum, lactic acid, high fructose corn syrup, fructo-oligosaccharide and mogroside, and shearing and melting to obtain a material A; preparing a material B: mixing the sterilized raw milk, fruit granules, sodium carboxymethyl cellulose and xanthan gum, and cooking to obtain the material B; the material A is sterilized, degassed and emulsified, the emulsified material A and the material B are mixed and filled in proportion, and the temperature of the material A is at least 5 DEG C higher than that of the material B during filling; the viscosity of the liquid cheese is 150-200cp, and the sodium content is less than or equal to 140mg / 100g. Under the low-sodium condition, it can be guaranteed that the product is fresh and cool in taste and moderate in viscosity, fruit particles are evenly suspended, and the texture is stable in the shelf life.

Description

Technical Field

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

[0002] At present, the types of cheese on the market are mainly processed cheese, and the product types are mainly concentrated in cheese sticks. There are fewer other product types, and drinkable processed cheese is even rarer. There is almost no such thing on the market, and consumers' choices are limited.

[0003] Processed cheese is made of natural cheese as the main raw material, and is made by adding emulsifying salts and other additives; the role of the emulsifying salts added to the processed cheese is mainly to improve the emulsifying properties of casein by replacing the calcium phosphate complex in the insoluble calcium phosphate-paracaseinate network, so that the processed cheese forms a uniform emulsification system and a uniform stable system, making the product texture fine and smooth, while ensuring that there is no water precipitation, oil precipitation and other phenomena during the shelf life. Therefore, emulsifying salts are the main component of processed cheese and the main reason for the high sodium content of processed cheese. The sodium index brought into the final product by the addition of emulsifying salts reaches 100mg / 100g~140mg / 100g, accounting for 50~60% of the sodium index of the final product, making the sodium content of processed cheese sticks, cups, and blocks on the market as high as 220mg / 100g~350mg / 100g.

[0004] However, the dietary pyramid for preschool children clearly stipulates that the daily sodium intake of children should be less than 2g. High sodium intake will put a burden on children's kidneys. From the perspective of nutrition and health, processed cheese children's food needs to reduce sodium. However, the low-sodium processed cheese after conventional sodium reduction cannot guarantee the texture of the product. There are obvious water and oil separation phenomena during the shelf life, and the stability is poor. Summary of the invention

[0005] Therefore, the technical problem to be solved by the present invention is that conventional low-sodium processed cheese cannot guarantee the texture and stability of the product; thus, a liquid cheese and a preparation method thereof are provided to solve the above problems.

[0006] To this end, the present invention provides the following technical solutions:

[0007] A method for preparing liquid cheese, comprising:

[0008] Preparation of material A: sterilize and ferment 15-20 parts by weight of cream and 50-60 parts by weight of raw milk to obtain a semi-finished fermented milk product, stir and mix the semi-finished fermented milk product, 4-5 parts by weight of concentrated milk protein, and 0.5-1 parts by weight of L-type carrageenan; then add 1-2 parts by weight of whey protein powder, 1-2 parts by weight of egg yolk powder, 0.28-0.35 parts by weight of sodium carboxymethyl cellulose, 0.12-0.18 parts by weight of xanthan gum, 0.3-0.5 parts by weight of lactic acid, 5-7 parts by weight of fructose syrup, 3-4 parts by weight of oligofructose, and 0.03-0.05 parts by weight of mogroside to obtain material A by shearing and melting;

[0009] Preparation of material B: 10-20 parts by weight of sterilized raw milk, 6-7 parts by weight of fruit particles, 0.12-0.15 parts by weight of sodium carboxymethyl cellulose and 0.08-0.12 parts by weight of xanthan gum are mixed and steamed to obtain material B;

[0010] Material A is emulsified after sterilization and degassing, and the emulsified material A is mixed with material B in proportion and filled. During filling, the temperature of material A is at least 5°C higher than that of material B;

[0011] The viscosity of the liquid cheese is 150-200 cp, and the sodium content is ≤140 mg / 100 g.

[0012] The bacterial agents used in the fermentation include 100U / ton of diacetyl lactococcus lactis subsp. lactis and 100U / ton of conventional lactococcus lactis subsp. lactis.

[0013] In the step of preparing material A, the sterilization method is pasteurization;

[0014] And / or, the fermentation temperature is 30-36°C, the fermentation time is 4-6 hours, and the fermentation end point is when the pH reaches 5.4-5.6;

[0015] And / or, the stirring and mixing process is: the fermented milk semi-finished product and the concentrated milk protein are first chopped and mixed at a knife speed of 500-800 rpm for 30s-50s, then carrageenan L-type is added and mixed at a knife speed of 1000-1500 rpm for 60s-90s, and finally chopped and mixed at a knife speed of 300-500 rpm for 200s-300s;

[0016] And / or, the shear melting process is: after mixing the raw materials, shearing them at 2000-2500 rpm for 200s-250s, then heating them to 85-88°C, and shearing them for another 200s-300s.

[0017] In the step of preparing material B, the cooking process is as follows: raw milk, fruit particles, sodium carboxymethyl cellulose and xanthan gum are mixed and heated to 75-78° C. and cooked for 30s-60s.

[0018] The sterilization method of material A is UHT sterilization, and the sterilization conditions are 135-140℃, 3-5s.

[0019] The degassing step of the material A is as follows: after sterilization, degassing is performed at a pressure of -300 to -200 bar, and the material liquid temperature is 80 to 85°C.

[0020] The emulsification step of material A is as follows: emulsification at 70-75° C. for 10-15 minutes.

[0021] In the filling step, material A and material B are stirred in a quantitative tank at 10 to 15 rpm for 5 to 10 minutes and then filled;

[0022] And / or, the liquid after filling is quickly cooled to 25-30°C.

[0023] In the filling step, the temperature of material A is 70-75°C.

[0024] A liquid cheese is prepared by adopting the above-mentioned method for preparing the liquid cheese.

[0025] The technical solution of the present invention has the following advantages:

[0026] 1. A method for preparing liquid cheese provided by the present invention comprises: preparing material A and material B respectively from raw materials of specific composition, emulsifying material A after sterilization and degassing, mixing and filling emulsified material A and material B according to proportion, wherein the temperature of material A is 3-10° C. higher than that of material B during filling; by using the above raw material composition and process to cooperate with each other, liquid cheese can still be effectively prepared without adding emulsifying salt, thereby meeting the requirement of low sodium for children's food; and the liquid cheese prepared by the method has the advantages of delicate taste, smooth texture, moderate viscosity and pure milk flavor, and the added fruit particles are evenly suspended, and the product has stable texture during the shelf life, no water separation, oil separation and protein precipitation during the shelf life, and has excellent stability.

[0027] 2. The liquid cheese prepared by the present invention contains no sucrose, no added flavors, and a sodium content of ≤120 mg / 100 g; the fruit particles are intact and elastic, evenly distributed in the product, without stratification, precipitation, softening, etc.; the product can be effectively refrigerated and stored at 4 to 10° C. for 8 months, and the product texture is stable. DETAILED DESCRIPTION

[0028] 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.

[0029] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0030] The raw materials used in the present invention are all conventional commercially available raw materials, and percentages not explicitly stated are all mass percentages. The cream used in the following embodiments is the cream separated from skim milk produced by Mengniu, and the cream fat content is 34-48%; the manufacturer of concentrated milk protein is Fonterra, the model is 80, and the protein content is 80-85%; the manufacturer of L-type carrageenan is ExtractosNaturales Gelymar SA, model 5303; the manufacturer of whey protein powder is Arla, and the protein content is 30-35%; the manufacturer of egg yolk powder is Dalian Green Snow, and the protein content is ≥28%; the manufacturer of lactic acid is Henan Jindan, and the concentration is 80%.

[0031] Embodiment 1:

[0032] A method for preparing liquid cheese, the specific process is as follows:

[0033] (I) Preparation of Material A

[0034] Raw milk fermentation: 15 kg of cream and 57 kg of raw milk were pasteurized at 80°C, cooled to 32°C and fermented for 4 hours until the pH reached 5.4 to obtain a semi-finished fermented milk product.

[0035] Feeding and chopping: put the semi-finished fermented milk and 4 kg of concentrated milk protein into the chopping pot for chopping, turn on the knife speed of 500 rpm and run for 30 seconds, add 0.5 kg of L-type carrageenan, turn on the knife speed of 1000 rpm, run for 60 seconds, and then run at a knife speed of 300 rpm for 200 seconds.

[0036] Melting: put the semi-finished liquid obtained by adding materials and chopping into a melting pot, and then add 1kg of whey protein powder, 1.5kg of egg yolk powder, 0.28kg of sodium carboxymethyl cellulose, 0.12kg of xanthan gum, 0.3kg of lactic acid, 5kg of fructose syrup, 3kg of oligofructose, and 0.03kg of mogroside, shear at a shear speed of 2000rpm for 200s, then heat to 85℃ and shear for 200s to obtain material A.

[0037] (II) Preparation of Material B

[0038] Fruit particle pretreatment: 12 kg of pasteurized milk, 6 kg of coconut fruit (specification: 3*3*3 mm), 0.12 kg of sodium carboxymethyl cellulose and 0.08 kg of xanthan gum were added into the fruit particle tank, and the temperature was raised to 75°C and steamed for 30 seconds.

[0039] (III) Finished products

[0040] Material A was sterilized by UHT: 135℃, 3sUHT sterilization.

[0041] After UHT sterilization, material A is degassed at a pressure of -200 barpm and the material temperature is reduced to 80°C.

[0042] Emulsification of degassed material A: Degassed material A enters the emulsification tank and is emulsified at 70°C for 15 minutes.

[0043] Add fruit particles and suspending agent online: Material B contains fruit particles and a suspending agent composed of sodium carboxymethyl cellulose and xanthan gum. Material B is added to material A online in proportion. The temperature of material A is greater than that of material B by 5°C, that is, the temperature of material A is 70-73°C, and the temperature of material B is less than 65-68°C. The suspending agent acts as a buffer during the mixing process. Material A and material B are stirred at 10rpm in the quantitative tank of the filling machine for 5 minutes.

[0044] Filling: Filling is carried out at 70℃.

[0045] Online cooling: The liquid after filling is quickly cooled to 25℃.

[0046] Packaging and storage: The product is stored in a warehouse at 4-10℃, with a shelf life of 6 months.

[0047] Embodiment 2:

[0048] A method for preparing liquid cheese, the specific process is as follows:

[0049] (I) Preparation of Material A

[0050] Raw milk fermentation: 20 kg of cream and 56 kg of raw milk were pasteurized at 83°C, cooled to 34°C and fermented for 5 hours until the pH reached 5.5 to obtain a fermented milk semi-finished product.

[0051] Feeding and chopping: put the semi-finished fermented milk and 5kg of concentrated milk protein into the chopping pot for chopping, turn on the knife speed of 700rpm and run for 50s, add 0.6kg of L-type carrageenan, turn on the knife speed of 1300rpm, run for 70s, and then run at a knife speed of 500rpm for 300s.

[0052] Melting: put the semi-finished liquid obtained by adding materials and chopping into a melting pot, then add 1.5kg of whey protein powder, 1kg of egg yolk powder, 0.315kg of sodium carboxymethyl cellulose, 0.15kg of xanthan gum, 0.5kg of lactic acid, 5.5kg of fructose syrup, 3.5kg of oligofructose, and 0.04kg of mogroside, shear at a shear speed of 2300rpm for 200s, then heat to 85℃ and shear for 250s to obtain material A.

[0053] (II) Preparation of Material B

[0054] Fruit pretreatment: 13 kg of pasteurized milk, 6.5 kg of coconut fruit (specification: 3*3*3 mm), 0.135 kg of sodium carboxymethyl cellulose and 0.09 kg of xanthan gum were added into the fruit tank, and the temperature was raised to 78°C and steamed for 35 seconds.

[0055] (III) Finished products

[0056] Material A was sterilized by UHT at 140°C for 3 seconds.

[0057] After UHT sterilization, material A is degassed at a pressure of -250 barpm and the material temperature is reduced to 85°C.

[0058] Emulsification of degassed material A: Degassed material A enters the emulsification tank and is emulsified at 75°C for 15 minutes.

[0059] Add fruit particles and suspending agent online: Material B is added to material A online in proportion. The temperature of material A is greater than that of material B by 5°C, that is, the temperature of material A is 75°C and the temperature of material B is less than 70°C. The suspending agent plays a buffering role in the mixing process. Material A and material B are stirred at 15rpm in the quantitative tank of the filling machine for 10 minutes.

[0060] Filling: Filling is carried out at 75℃.

[0061] Online cooling: The liquid after filling is quickly cooled to 30℃.

[0062] Packaging and storage: The product is stored in a warehouse at 4-10℃, with a shelf life of 6 months.

[0063] Embodiment 3:

[0064] A method for preparing liquid cheese, the specific process is as follows:

[0065] (I) Preparation of Material A

[0066] Raw milk fermentation: 18 kg of cream and 50 kg of raw milk were pasteurized at 85°C, cooled to 34°C and fermented for 6 hours until the pH reached 5.5 to obtain a semi-finished fermented milk product.

[0067] Feeding and chopping: put the semi-finished fermented milk and 5kg concentrated milk protein into the chopping pot for chopping, turn on the knife speed of 800rpm and run for 35s, add 0.8kg of L-type carrageenan, turn on the knife speed of 1500rpm, run for 90s, and then run at a knife speed of 400rpm for 200s.

[0068] Melting: put the semi-finished liquid obtained by adding materials and chopping into a melting pot, and then add 1.3kg of whey protein powder, 1.7kg of egg yolk powder, 0.35kg of sodium carboxymethyl cellulose, 0.18kg of xanthan gum, 0.4kg of lactic acid, 6kg of fructose syrup, 4kg of oligofructose, and 0.05kg of mogroside, shear at a shear speed of 2500rpm for 200s, then heat to 85℃ and shear for 280s to obtain material A.

[0069] (II) Preparation of Material B

[0070] Fruit pretreatment: 20 kg of pasteurized milk, 6 kg of coconut fruit (specifications: 3*3*3 mm), 0.15 kg of sodium carboxymethyl cellulose and 0.12 kg of xanthan gum were added into the fruit tank, and the temperature was raised to 75°C and steamed for 60 seconds.

[0071] (III) Finished products

[0072] Material A was sterilized by UHT: 140℃, 5sUHT sterilization.

[0073] After UHT sterilization, material A is degassed at a pressure of -300 barpm and the material temperature is reduced to 80°C.

[0074] Emulsification of degassed material A: Degassed material A enters the emulsification tank and is emulsified at 70°C for 10 minutes.

[0075] Add fruit particles and suspending agent online: Material B is added to material A online in proportion. The temperature of material A is greater than that of material B by 5°C, that is, the temperature of material A is 70°C and the temperature of material B is less than 65°C. The suspending agent plays a buffering role in the mixing process. Material A and material B are stirred at 10rpm in the quantitative tank of the filling machine for 5 minutes.

[0076] Filling: Filling is carried out at 70℃.

[0077] Online cooling: The liquid after filling is quickly cooled to 25℃.

[0078] Packaging and storage: The product is stored in a warehouse at 4-10℃, with a shelf life of 6 months.

[0079] Embodiment 4:

[0080] A method for preparing liquid cheese, the specific process is as follows:

[0081] (I) Preparation of Material A

[0082] Raw milk fermentation: 15 kg of cream and 51 kg of raw milk were pasteurized at 83°C, cooled to 32°C and fermented for 4.5 hours until the pH reached 5.5 to obtain a semi-finished fermented milk product.

[0083] Feeding and chopping: put the semi-finished fermented milk and 4.5kg concentrated milk protein into the chopping pot and chop, turn on the knife speed of 600rpm and run for 45s, add 1kg of L-type carrageenan, turn on the knife speed of 1300rpm, run for 60s, and then run at the knife speed of 350rpm for 250s.

[0084] Melting: put the semi-finished liquid obtained by adding materials and chopping into a melting pot, and then add 1.2kg of whey protein powder, 2kg of egg yolk powder, 0.3kg of sodium carboxymethyl cellulose, 0.12kg of xanthan gum, 0.4kg of lactic acid, 6.5kg of fructose syrup, 3.5kg of oligofructose, and 0.04kg of mogroside, shear at a shear speed of 2000rpm for 200s, then heat to 85℃ and shear for 300s to obtain material A.

[0085] (II) Preparation of Material B

[0086] Fruit particle pretreatment: 17 kg of pasteurized milk, 6.5 kg of coconut fruit (specification: 3*3*3 mm), 0.13 kg of sodium carboxymethyl cellulose and 0.08 kg of xanthan gum were added into the fruit particle tank, and the temperature was raised to 75°C and steamed for 30 seconds.

[0087] (III) Finished products

[0088] Material A was sterilized by UHT: 135℃, 5sUHT sterilization.

[0089] After UHT sterilization, material A is degassed at a pressure of -300 barpm and the material temperature is reduced to 85°C.

[0090] Emulsification of degassed material A: Degassed material A enters the emulsification tank and is emulsified at 75°C for 10 minutes.

[0091] Add fruit particles and suspending agent online: Material B is added to material A online in proportion. The temperature of material A is greater than that of material B by 5°C, that is, the temperature of material A is 75°C and the temperature of material B is less than 70°C. The suspending agent plays a buffering role in the mixing process. Material A and material B are stirred at 15rpm in the quantitative tank of the filling machine for 10 minutes.

[0092] Filling: Filling is carried out at 75℃.

[0093] Online cooling: The liquid after filling is quickly cooled to 30℃.

[0094] Packaging and storage: The product is stored in a warehouse at 4-10℃, with a shelf life of 6 months.

[0095] Embodiment 5:

[0096] A method for preparing liquid cheese, the specific process is as follows:

[0097] (I) Preparation of Material A

[0098] Raw milk fermentation: 15 kg of cream and 57 kg of raw milk were pasteurized at 85°C, cooled to 33°C and fermented for 4 hours until the pH reached 5.6 to obtain a semi-finished fermented milk product.

[0099] Feeding and chopping: put the semi-finished fermented milk and 5kg concentrated milk protein into the chopping pot for chopping, turn on the knife speed of 800rpm and run for 35s, add 1kg of L-type carrageenan, turn on the knife speed of 1500rpm, run for 90s, and then run at the knife speed of 400rpm for 200s.

[0100] Melting: put the semi-finished liquid obtained by adding materials and chopping into a melting pot, then add 2kg of whey protein powder, 1.5kg of egg yolk powder, 0.336kg of sodium carboxymethyl cellulose, 0.15kg of xanthan gum, 0.3kg of lactic acid, 7kg of fructose syrup, 3.3kg of oligofructose, and 0.03kg of mogroside, shear at a shear speed of 2500rpm for 200s, then heat to 85℃ and shear for 250s to obtain material A.

[0101] (II) Preparation of Material B

[0102] Fruit pretreatment: 11 kg of pasteurized milk, 6.5 kg of coconut fruit (specification: 3*3*3 mm), 0.144 kg of sodium carboxymethyl cellulose and 0.1 kg of xanthan gum were added into the fruit tank, and the temperature was raised to 78°C and steamed for 50 seconds.

[0103] (III) Finished products

[0104] Material A was sterilized by UHT: 135℃, 3sUHT sterilization.

[0105] After UHT sterilization, material A is degassed at a pressure of -200 barpm and the material temperature is reduced to 80°C.

[0106] Emulsification of degassed material A: Degassed material A enters the emulsification tank and is emulsified at 70°C for 15 minutes.

[0107] Add fruit particles and suspending agent online: Material B is added to material A online in proportion. The temperature of material A is greater than that of material B by 5°C, that is, the temperature of material A is 70°C and the temperature of material B is less than 65°C. The suspending agent plays a buffering role in the mixing process. Material A and material B are stirred at 10rpm in the quantitative tank of the filling machine for 5 minutes.

[0108] Filling: Filling is carried out at 70℃.

[0109] Online cooling: The liquid after filling is quickly cooled to 25℃.

[0110] Packaging and storage: The product is stored in a warehouse at 4-10℃, with a shelf life of 6 months.

[0111] Comparative Example 1:

[0112] The difference between this comparative example and Example 1 is that the amount of L-type carrageenan added in this comparative example is 0.1 kg, and the rest is the same as Example 1.

[0113] The viscosity of the product in this comparative example is 120 cp, and the adhesion energy is below 0.01 mJ, which is not conducive to the suspension of fruit particles.

[0114] Comparative Example 2:

[0115] The difference between this comparative example and Example 1 is that in this comparative example, the amount of xanthan gum added to material A is 0.12 kg, and the amount of sodium carboxymethyl cellulose added is 0.32 kg, and the rest is the same as Example 1.

[0116] The viscosity of the product in this comparative example is increased to 300cp, the adhesion energy is 0.04mJ, the texture is not smooth, and it is sticky.

[0117] Comparative Example 3:

[0118] The difference between this comparative example and Example 1 is that in this comparative example, the added amount of whey protein powder is 1 kg, and the added amount of egg yolk powder is 3 kg, and the others are the same as Example 1.

[0119] The product in this comparative example is refreshing, the thick feeling of the consistency is reduced, it is more paste-like, and the consistency reaches 6cm.

[0120] Comparative Example 4

[0121] The difference between this comparative example and Example 1 is that in this comparative example, the addition amount of fructose syrup is 8 kg, the addition amount of fructooligosaccharide is 5 kg, and the addition amount of mogroside is 0.02 kg, and the others are the same as Example 1.

[0122] The product in this comparative example has low sweetness, low overall milk flavor, and impure flavor.

[0123] Comparative Example 5

[0124] The difference between this comparative example and Example 1 is that in this comparative example, the cooking process of the fruit particles is eliminated and the suspending agents xanthan gum and sodium carboxymethyl cellulose are added to material B. The rest is the same as Example 1.

[0125] In this comparative example, the fruit particles of the product precipitated and could not be evenly suspended in the product, resulting in a poor consumer experience.

[0126] Experimental Example 1:

[0127] On the day of preparation, the products prepared in the examples and comparative examples were tested as follows:

[0128] Viscosity: Brookfield viscometer RVT: No. 3 spindle, reading after 20 rpm;

[0129] Adhesion energy: The energy consumed by the adhesion of the sample during the process of the probe rising back from the sample is recorded as adhesion energy, unit: mJ. The specific detection process is: After the sample is fully refrigerated, it is placed at room temperature for 30 minutes before measurement, and the texture parameters such as hardness, elasticity, maximum adhesion, and adhesion energy of the sample are measured using a texture analyzer. Test probe: 12.7mm diameter spherical metal probe; sample pretreatment: sample thickness is not less than 10mm, sample diameter is not less than 25mm, and the temperature and surface humidity are kept stable. Action description: After the probe is pressed down into the sample surface at a speed of 30mm / min to a depth of 4mm, the deformation is maintained for 30s, and then it rises back from the sample at a speed of 600mm / min. Record the texture parameters during the measurement process, measure each sample 3 times in parallel, and calculate the average value and variance.

[0130] Consistency: Bostwick consistency meter flow length within 30 seconds at room temperature 20°C;

[0131] Sodium: The sodium index detection method is GB 5009.91 Method 1;

[0132] Sucrose: The sucrose detection method is GB5413.5 first method.

[0133] The test results of the products prepared in various embodiments and comparative examples are shown in Table 1 below.

[0134] Table 1

[0135]

[0136] It can be seen from the test results in Table 1 above that the index ranges of various tests in the embodiment of the present invention are shown in Table 2 below:

[0137] Table 2

[0138] Evaluation indicators Indicator range Viscosity 150-200cP Adhesion Energy 0.01-0.02mJ Consistency 9-11cm sodium 100-110mg / 100g sucrose 0g / 100g

[0139] It can be seen from Tables 1 and 2 above that the method of the present invention and the raw materials used cooperate with each other to obtain a drinkable processed cheese with a viscosity between 150 and 200 cp, an adhesion energy between 0.01 and 0.02 mJ, a consistency between 9 and 11 cm, a sodium index between 100 and 110 mg / 100 g, and a sucrose content of 0 g / 100 g.

[0140] Experimental Example 2:

[0141] On the day of preparation, sensory evaluation was performed on the products prepared in the embodiments and comparative examples. Specifically, 15 professionals were invited to perform sensory evaluation on the products of the embodiments and comparative examples. The sensory evaluation standards are shown in Table 3, and the sensory score table is shown in Table 4.

[0142] Table 3

[0143]

[0144] Table 4

[0145]

[0146] Experimental Example 3:

[0147] The product prepared in Example 1 was tested in accordance with Experimental Examples 1 and 2 at different time points. The test results are shown in Table 5 below.

[0148] Table 5

[0149]

[0150] In summary, it can be seen from the data in Tables 2, 4 and 5 above that the present invention can effectively achieve the advantages of low sodium, delicate taste, smooth texture, refreshing taste, uniform suspension of fruit particles, elastic fruit particles, and moderate viscosity by screening the formula and adjusting the process, screening specific types of raw materials, colloids and additives, and improving the product process at the same time. Specifically, the product does not add emulsifying salt, and the product meets the low sodium claim, and the sodium content can be reduced to ≤120mg / 100g; there is 0 sucrose in the product; the product has a delicate taste, smooth texture, elastic fruit particles, and moderate viscosity; the texture can evenly suspend the fruit particles, and has the advantages of double nutrition and double experience, and the fruit particles are complete and elastic, without stratification, precipitation and softening of the fruit particles.

[0151] During the shelf life of the product, there will be no water or oil separation or precipitation of protein balls due to uneven suspension. The product can be stored in a refrigerator for 8 months with stable texture.

[0152] In addition, the present invention has also been tested for many times with reference to the embodiments. After testing and statistics, the viscosity of the drinkable processed cheese is between 150-200cp, the adhesion energy is between 0.01-0.02mJ, the consistency is 9-11cm, the sodium index is 100-110mg / 100g, the sucrose content is 0g / 100g, the product has a delicate taste, a smooth texture, elastic fruit particles, moderate viscosity, and a pure milky aroma. The fruit particles added by the present invention are complete and elastic, evenly distributed in the product, without stratification, precipitation and softening. There is no water separation, oil separation or uneven precipitation of protein ball suspension during the shelf life of the product. The product can be stored at 4-10°C for 8 months with stable texture.

[0153] 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 method for preparing liquid cheese, characterized in that: include: Preparation of material A: sterilize and ferment 15-20 parts by weight of cream and 50-60 parts by weight of raw milk to obtain a semi-finished fermented milk product, stir and mix the semi-finished fermented milk product, 4-5 parts by weight of concentrated milk protein, and 0.5-1 parts by weight of L-type carrageenan; then add 1-2 parts by weight of whey protein powder, 1-2 parts by weight of egg yolk powder, 0.28-0.35 parts by weight of sodium carboxymethyl cellulose, 0.12-0.18 parts by weight of xanthan gum, 0.3-0.5 parts by weight of lactic acid, 5-7 parts by weight of fructose syrup, 3-4 parts by weight of oligofructose, and 0.03-0.05 parts by weight of mogroside to obtain material A by shearing and melting; Preparation of material B: 10-20 parts by weight of sterilized raw milk, 6-7 parts by weight of fruit particles, 0.12-0.15 parts by weight of sodium carboxymethyl cellulose and 0.08-0.12 parts by weight of xanthan gum are mixed and steamed to obtain material B; Material A is emulsified after sterilization and degassing, and the emulsified material A is mixed with material B in proportion and filled. During filling, the temperature of material A is at least 5°C higher than that of material B; The viscosity of the liquid cheese is 150-200 cp, and the sodium content is ≤140 mg / 100 g.

2. The preparation method according to claim 1, characterized in that: The bacterial agents used in the fermentation include 100U / ton of diacetyl lactococcus lactis subsp. lactis and 100U / ton of conventional lactococcus lactis subsp. lactis.

3. The preparation method according to claim 1, characterized in that: In the step of preparing material A, the sterilization method is pasteurization; And / or, the fermentation temperature is 30-36°C, the fermentation time is 4-6 hours, and the fermentation end point is when the pH reaches 5.4-5.6; And / or, the stirring and mixing process is: the fermented milk semi-finished product and the concentrated milk protein are first chopped and mixed at a knife speed of 500-800 rpm for 30s-50s, then carrageenan L-type is added and mixed at a knife speed of 1000-1500 rpm for 60s-90s, and finally chopped and mixed at a knife speed of 300-500 rpm for 200s-300s; And / or, the shear melting process is: after mixing the raw materials, shearing them at 2000-2500 rpm for 200s-250s, then heating them to 85-88°C, and shearing them for another 200s-300s.

4. The preparation method according to claim 1, characterized in that: In the step of preparing material B, the cooking process is as follows: raw milk, fruit particles, sodium carboxymethyl cellulose and xanthan gum are mixed and heated to 75-78° C. and cooked for 30s-60s.

5. The preparation method according to any one of claims 1 to 4, characterized in that The sterilization method of material A is UHT sterilization, and the sterilization conditions are 135-140° C., 3-5 seconds.

6. The preparation method according to any one of claims 1 to 4, characterized in that The degassing step of the material A is as follows: after sterilization, degassing is performed at a pressure of -300 to -200 bar, and the material liquid temperature is 80 to 85°C.

7. The preparation method according to any one of claims 1 to 4, characterized in that The emulsification step of material A is as follows: emulsification at 70-75° C. for 10-15 minutes.

8. The preparation method according to any one of claims 1 to 4, characterized in that: In the filling step, material A and material B are stirred in a quantitative tank at 10 to 15 rpm for 5 to 10 minutes and then filled; And / or, the liquid after filling is quickly cooled to 25-30°C.

9. The preparation method according to any one of claims 1 to 4, characterized in that: In the filling step, the temperature of material A is 70-75°C.

10. A liquid cheese, characterized in that: The liquid cheese is prepared by the method for preparing liquid cheese according to any one of claims 1 to 9.

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