Spicy cream cheese capable of being stored at normal temperature and preparation method of spicy cream cheese

Abstract

The invention belongs to the technical field of cheese and dairy product processing, and particularly relates to spicy cream cheese capable of being stored at normal temperature and a preparation method of the spicy cream cheese. The spicy cream cheese comprises the following raw materials in parts by weight: 90-95 parts of a cheese semi-finished product, 0.5-1.0 part of a stabilizer, 1.0-1.5 parts of sea salt and 3.0-8.0 parts of chili garlic sauce. The stabilizer comprises several of starch sodium octenylsuccinate, tamarind polysaccharide gum, citric acid, pullulan and peach gum. The preparation method comprises the following steps: adding the stabilizer, the sea salt and the chili garlic sauce into the cream cheese semi-finished product, mixing, and shearing, or filling. The cream cheese disclosed by the invention is silky and fine in texture, good in water binding capacity, small in powder quality, good in whey precipitation control property and moderate in hardness, has a shelf life as long as 12 months in a normal-temperature environment, and has a good application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of cheese and dairy product processing, and particularly relates to spicy cream cheese that can be stored at room temperature and a preparation method thereof. Background Art

[0002] Cheese, also known as cottage cheese, is a high nutritional value cheese, known as "milk gold". Cheese also contains many functional components that are beneficial to human health. Because during the processing and maturation of most cheeses, due to the action of fermentation agents, rennet and microorganisms, the macromolecular protein in milk is decomposed into small peptides, amino acids, and other small molecules. These small molecules are not only easily absorbed and utilized by the human body, but also give cheese a unique flavor, texture characteristics, taste and functional activity.

[0003] However, cheese is rich in nutrients, but it is easy to spoil during storage and has a short shelf life, which has a certain impact on companies and consumers. Most cheeses are matured at low temperatures in salted or brine-impregnated packaging. However, too high a salt content is not good for consumers, and can easily lead to high blood pressure, increased calcium excretion, and osteoporosis.

[0004] In addition, the shelf life of cheese can be effectively extended by heat sterilization or ultra-high pressure. The sterilization process in the cheese processing, especially heat sterilization, is the most commonly used method to ensure the shelf life of dairy products. Heat sterilization technology mainly includes pasteurization and ultra-high temperature sterilization technology. For a long time, people have widely used different processing methods to preserve different agricultural products, and this process has also been widely used in the dairy industry. However, through the above-mentioned process, the nutritional components and flavor of cheese are damaged to a certain extent, which is not conducive to consumers' requirements for cheese nutrition and affects the consumption and promotion of cheese.

[0005] Chinese invention patent application CN115530246A discloses a ready-to-eat processed cheese that can be stored at room temperature and a preparation method thereof. In parts by weight, the raw materials include: 20-30 parts of cream cheese, 0.5-0.9 parts of composite emulsifying salt, and 0.35-0.6 parts of composite stabilizer; the composite emulsifying salt includes sodium hexametaphosphate and trisodium phosphate in a weight ratio of (2-4): (3-5); the stabilizer includes hydroxypropyl distarch phosphate in a weight ratio of (2-4): (1.5-2) and one selected from locust bean gum, lambdar carrageenan, and spiny bean gum. The ready-to-eat processed cheese of the invention is not only fluffy and melts in the mouth, but also has a uniform and stable texture, and the product has good internal polymerization, with a hardness of 0.2-0.4g≤50g, cohesion of 0.2-0.4g, and a moisture content of 5-10wt%.

[0006] Chinese invention patent application CN 115886082 A discloses a cream cheese that can be stored at room temperature and a preparation method thereof. The raw materials of the cream cheese include 60-70wt% of cream and 1.0-1.4wt% of a composite stabilizer; the composite stabilizer includes locust bean gum, guar gum and sodium alginate in a mass ratio of (2-5): (3-6): (3-6). The cream cheese of the present invention not only has a fine and uniform texture, but also can be stored at room temperature for 6 months and has good water and oil holding properties. At the same time, the product of the present invention has a moderate hardness and will not adhere to the packaging.

[0007] The above existing technologies have explored the storage methods of cheese and achieved certain results, but the improvement of cheese texture, sensory properties, etc. and the maintenance of various indicators under long-term storage conditions at room temperature still need to be comprehensively improved and enhanced. Summary of the invention

[0008] In view of the deficiencies in the prior art, the present invention provides a spicy cream cheese that can be stored at room temperature and a preparation method thereof.

[0009] In order to achieve the purpose of the present invention, the technical solution adopted is as follows:

[0010] A spicy cream cheese which can be stored at room temperature comprises, by weight, 90 to 95 parts of semi-finished cheese, 0.5 to 1.0 parts of a stabilizer, 1.0 to 1.5 parts of sea salt and 3.0 to 8.0 parts of chili garlic sauce.

[0011] Preferably, the stabilizer is selected from sodium starch octenylsuccinate, tamarind polysaccharide gum, citric acid, pullulan, and peach gum.

[0012] Preferably, the stabilizer comprises peach gum, tamarind polysaccharide gum and citric acid in a mass ratio of 1:0:02-0.05:0.5-1.

[0013] Preferably, the semi-finished cheese product comprises the following raw materials in parts by weight:

[0014] 65-70 parts of raw milk, 10-30 parts of light cream, 0.1-1 part of protein powder, 0.1-1 part of anhydrous butter, and also include starter, with an inoculation amount of 50-100AU / ton.

[0015] Preferably, the method for preparing the semi-finished cheese product comprises the following steps:

[0016] (1) Mixing raw milk, cream, egg white powder and anhydrous butter, and homogenizing to obtain a liquid feed;

[0017] (2) adding enzymatically hydrolyzed soybean lecithin to the liquid for sterilization, then adding a starter and rennet, fermenting, and draining whey to obtain the product.

[0018] Preferably, in step (1), the mixing temperature is 45-55°C, the homogenization temperature is 65-70°C, and the homogenization pressure is 160-220 bar.

[0019] Preferably, in step (2), the sterilization is carried out at 65-75°C for 160-350s, the leavening agent is selected from one or more of Lactococcus cremoris, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. mesenteroides, and the amount of rennet added is 5-10kg / ton, the inoculation amount of the leavening agent is 50-100AU / ton, and the amount of enzymatically hydrolyzed soybean lecithin added is 0.01-0.05% of the mass of the feed liquid, based on the total weight of the semi-finished cheese raw material.

[0020] Preferably, the acidity is detected when the fermentation is 14 to 15 hours, and the terminal acidity is controlled at 68 to 72° T. After the fermentation is completed, the cheese is cut, heated to 70 to 80° C., and kept warm for 25 to 35 minutes, and then the cheese is sent to a cheese pressing tank to drain the whey until the moisture content in the milk residue is 50 to 65%.

[0021] Another object of the present invention is to provide a method for preparing the spicy cream cheese, which comprises adding a stabilizer, sea salt, and chili garlic sauce to a semi-finished cream cheese product, mixing, shearing, or filling the product.

[0022] Preferably, the semi-finished cream cheese product is first heated to 65-75° C. and then stabilizers and sea salt are added, the mixing is performed at a rotation speed of 900-1100 r / s for 260-350 s, and the shearing is performed at a rotation speed of 1500-2500 r / s for 15-35 s.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The spicy cream cheese prepared by the present invention stands out for its silky and delicate texture, and completely bids farewell to the powdery and rough touch. The shelf life at room temperature is up to twelve months, showing excellent control of whey precipitation and water holding capacity.

[0025] (2) The cream cheese prepared by the present invention also has an appropriate hardness, ensuring that it will not stick to the packaging material, bringing a more convenient use experience to consumers. Compared with the traditional cream cheese preparation process, the product of the present invention achieves effective cost control during the production process, while eliminating the need for refrigerated transportation and storage, greatly reducing logistics costs. DETAILED DESCRIPTION

[0026] The present invention is further described below in conjunction with specific embodiments. The following raw materials are all commercially available conventional raw materials. The supplier of enzymatically hydrolyzed soybean lecithin is Fujian Juhai Biotechnology Co., Ltd.

[0027] Example 1

[0028] A cream cheese, the raw material components of which are: based on the total weight of the final spicy cream cheese, 95% of semi-finished cheese, 0.5% of a stabilizer, 1.0% of sea salt, and 3.5% of chili garlic sauce;

[0029] The stabilizer is peach gum, tamarind polysaccharide gum and citric acid in a mass ratio of 1:0.05:0.5.

[0030] The raw materials of the semi-finished cheese are as follows by weight: 68 parts of raw milk, 30 parts of cream, 1 part of protein powder, 1 part of anhydrous butter, based on the total weight of the raw materials of the semi-finished cream cheese, and also include a starter, the starter is selected from Lactococcus lactis, and the inoculation amount is 100AU / ton; rennet, the inoculation amount is 6 kg / ton;

[0031] The preparation method of the cream cheese is as follows:

[0032] (I) Preparation of semi-finished cream cheese:

[0033] (a) Add 50±2℃ raw milk into a batching tank, add protein powder and stir for 25 minutes, add cream and anhydrous butter, mix well, and stir for 10 minutes;

[0034] (b) The feed liquid is heated to 68° C. and homogenized at a pressure of 200 bar. After homogenization for 20 min, enzymatically hydrolyzed soybean lecithin is added, mixed evenly, and pasteurized at 68° C. for 300 s.

[0035] (c) cooling to 28±2°C, adding a starter and rennet, stirring for 18 minutes, stopping stirring, and starting to detect the acidity after 14 hours of fermentation, and controlling the end point acidity at 70°T; wherein the amount of enzymatically hydrolyzed soybean lecithin added is 0.02% of the mass of the feed liquid.

[0036] (d) After fermentation, the mixture is cut into small pieces of 1 cm×1 cm in size, heated to 75°C±2°C, and kept warm for 30 minutes. The mixture is then sent to a cheese pressing tank to drain the whey until the moisture content of the milk residue is about 58%, and the whey is discharged to obtain a semi-finished cheese product.

[0037] (II) Preparation of spicy cream cheese:

[0038] (1) The semi-finished cheese is added to the melting pot and stirred at high speed to raise the temperature to 70°C. Stabilizer, chili garlic sauce, and sea salt are added and mixed. The speed is 1000 r / s for 300 s.

[0039] (2) After mixing, high-speed shearing is performed at a speed of 2000 r / s for 25 s.

[0040] (3) Use 70℃ hot filling and store in warehouse after filling.

[0041] Example 2

[0042] A cream cheese, the raw material components of which are: based on the total mass of the final spicy cream cheese, 90% of semi-finished cheese, 0.7% of a stabilizer, 1.5% of sea salt, and 7.8% of chili garlic sauce;

[0043] The stabilizer is peach gum, tamarind polysaccharide gum and citric acid in a mass ratio of 1:0.02:0.8.

[0044] The semi-finished cheese product has the following raw materials in parts by weight: 70 parts of raw milk, 10 parts of cream, 0.1 parts of protein powder, and 1 part of anhydrous butter. Based on the total weight of the semi-finished cream cheese raw materials, the semi-finished cream cheese product also includes a starter selected from Leuconostoc mesenteroides subspecies, with an inoculation amount of 50 AU / ton; rennet, with an inoculation amount of 10 kg / ton;

[0045] The preparation method of the cream cheese is as follows:

[0046] (I) Preparation of semi-finished cream cheese:

[0047] (a) Add 50°C raw milk into a batching tank, add protein powder and stir for 25 minutes, add cream and anhydrous butter, mix well, and stir for 10 minutes;

[0048] (b) The feed liquid is heated to 70° C. and homogenized at a pressure of 200 bar. After homogenization for 20 min, enzymatically hydrolyzed soybean lecithin is added, mixed evenly, and pasteurized at 70±2° C. for 300 s.

[0049] (c) cooling to 28° C., adding a starter and rennet, stirring for 15 minutes, stopping stirring, and starting to detect the acidity after 15 hours of fermentation, and controlling the end point acidity at an acidity of 72° T; wherein the amount of enzymatically hydrolyzed soybean lecithin added is 0.01% of the mass of the feed liquid.

[0050] (d) After fermentation, the mixture is cut into small pieces of 1 cm×1 cm in size, heated to 75°C±2°C, kept warm for 30 minutes, and then sent to a cheese pressing tank to drain the whey until the moisture content of the milk residue is about 55%, thereby obtaining a semi-finished cheese product.

[0051] (II) Preparation of spicy cream cheese:

[0052] (1) The semi-finished cheese is added to the melting pot and stirred at high speed to raise the temperature to 70°C. Stabilizer, chili garlic sauce, and sea salt are added and mixed. The speed is 1000 r / s for 300 s.

[0053] (2) After mixing, high-speed shearing is performed at a speed of 2000 r / s for 25 s.

[0054] (3) Use 70℃ hot filling and store in warehouse after filling.

[0055] Example 3

[0056] A cream cheese, the raw material components of which are: based on the total mass of the final spicy cream cheese, 93% of semi-finished cheese, 0.8% of a stabilizer, 1.5% of sea salt, and 4.7% of chili garlic sauce;

[0057] The stabilizer is peach gum, tamarind polysaccharide gum and citric acid in a mass ratio of 1:0:02:1.

[0058] The raw materials of the semi-finished cheese product are as follows in parts by weight: 65 parts of raw milk, 20 parts of cream, 0.5 parts of protein powder, and 0.5 parts of anhydrous butter, based on the total weight of the raw materials of the semi-finished cream cheese product, and also include a starter selected from Lactococcus lactis subsp. lactis, with an inoculation amount of 80AU / ton; rennet, with an inoculation amount of 8 kg / ton;

[0059] The preparation method of the cream cheese is as follows:

[0060] (I) Preparation of semi-finished cream cheese:

[0061] (a) Add 45°C raw milk into a batching tank, add protein powder and stir for 30 minutes, add cream and anhydrous butter, mix well, and stir for 20 minutes;

[0062] (b) The feed liquid is heated to 65° C. and homogenized at a pressure of 200 bar. After homogenization for 20 min, enzymatically hydrolyzed soybean lecithin is added, mixed evenly, and pasteurized at 75° C. for 260 s.

[0063] (c) cooling to 35° C., adding a starter and rennet, stirring for 20 minutes, stopping stirring, and starting to detect the acidity after 14 hours of fermentation. The end point acidity is controlled at an acidity of 68° T, wherein the amount of enzymatically hydrolyzed soybean lecithin added is 0.05% of the mass of the feed liquid.

[0064] (d) After fermentation, the mixture is cut into small pieces of 1 cm×1 cm in size, heated to 70° C., kept warm for 35 minutes, and then sent to a cheese pressing tank for whey drainage. The drainage is stopped when the moisture content of the milk residue is about 60%, thereby obtaining a semi-finished cheese product.

[0065] (II) Preparation of spicy cream cheese:

[0066] (1) The semi-finished cheese is added to the melting pot and stirred at high speed to raise the temperature to 75°C. Stabilizer, chili garlic sauce, and sea salt are added and mixed. The speed is 1100 r / s for 240 seconds.

[0067] (2) After mixing, high-speed shearing is performed at a speed of 2300 r / s for 15 s.

[0068] (3) Use 70℃ hot filling and store in warehouse after filling.

[0069] Example 1-1

[0070] The difference between this embodiment and embodiment 1 is that the stabilizer is different, specifically peach gum and citric acid in a mass ratio of 1.5:0.5, and the rest is prepared according to the process of embodiment 1.

[0071] Example 1-2

[0072] The difference between this embodiment and embodiment 1 is that the stabilizer is different, specifically tamarind polysaccharide gum and citric acid in a mass ratio of 0.5:1.5, and the rest is prepared according to the process of embodiment 1.

[0073] Examples 1-3

[0074] The difference between this embodiment and embodiment 1 is that the stabilizers used are carrageenan, citric acid and locust bean gum in a mass ratio of 1:0.05:0.5, and the rest are prepared according to the process of embodiment 1.

[0075] Examples 1-4

[0076] The difference between this embodiment and embodiment 1 is that in step (b), enzymatically hydrolyzed soybean lecithin is not added, and 0.02% sucrose ester SE-15 is added accordingly, and the rest is prepared according to the process of embodiment 1.

[0077] Experiment 1 Texture Analysis

[0078] (1) The cheese sample was evenly spread on the inverted cone container of the probe, and the surface was scraped flat and placed in a 4°C refrigerator for 30 min. Physical property tester (TA-LH1 physical property tester, Stable Micro Systems, UK), measurement mode: downward pressure, fixed probe starting position, probe descending speed 2.0 mm / s before measurement; test speed 3.0 mm / s; probe return speed 10 mm / s after measurement; test distance 20 mm; induction force 1.0 g; probe type P45C 45° taper PERSPEX, each group of samples was measured in parallel 3 times.

[0079] (2) Determination of surface whey precipitation amount

[0080] Into a cylindrical container of the same size (area of ​​about 20cm 2) Fill cheese samples of the same mass (80 g), seal them, place them in a refrigerator at 10°C for 5 days, unseal and weigh the total weight of the sample and package m1, the weight of the empty package mp, and the weight of the collected surface whey m2. Surface whey precipitation amount / % = [m2 / (m1-mp)] × 100%.

[0081] The results are shown in Table 1 below.

[0082] Table 1

[0083] Group Hardness / g Surface whey precipitation / % Example 1 3802.10 0.00 Example 2 3913.25 0.00 Example 3 3819.40 0.00 Example 1-1 5210.64 0.08 Example 1-2 4280.39 0.15 Examples 1-3 6146.20 1.39 Examples 1-4 3432.51 0.00

[0084] Experiment 2: Sensory Evaluation

[0085] Eight food research and development professionals were invited to taste and score the cream cheese. The evaluation items were appearance, flavor, and texture, with weights of 10, 20, and 20 respectively. The scoring criteria are shown in Table 2. A comprehensive evaluation was conducted and their feelings were explained.

[0086] Table 2

[0087]

[0088]

[0089] Table 3

[0090]

[0091] Experiment 3: Stability test

[0092] The spicy cheese products obtained in each embodiment were placed at a temperature of 25° C. and a relative humidity of 40% for 12 months. Eight food professionals were invited to taste and evaluate the products, and consumers were invited to taste and describe the flavors. The results are shown in Table 2.

[0093] The results are shown in Table 4.

[0094] Table 4

[0095]

[0096] Result analysis: From the texture analysis of cheese, Examples 1-3 have no whey precipitation and moderate hardness. From the sensory aspect, Examples 1, 3, and 1-4 are more outstanding. From the perspective of long-term storage stability, Examples 1, 2, and 3 are more stable, especially Example 3, but slightly worse than Example 1 in terms of taste. Examples 1-2 and 1-3 use other stabilizers, and their effects are inferior to those of Examples 1, 2, and 3. Examples 1-3 use enzymatic soybean lecithin, which can not only serve as an emulsifier to improve the stability of the system, but also better promote the enzymatic hydrolysis of rennet and improve the texture of the cheese product. Examples 1-5 use other emulsifiers, and their storage effect and taste need to be improved.

[0097] The above detailed description is a specific description of one feasible embodiment of the present invention. The embodiment is not intended to limit the patent scope of the present invention. Any equivalent implementation or modification that does not deviate from the present invention should be included in the scope of the technical solution of the present invention.

Claims

1. A spicy cream cheese that can be stored at room temperature, characterized in that: The raw materials include, by weight: 90-95 parts of semi-finished cheese, 0.5-1.0 parts of stabilizer, 1.0-1.5 parts of sea salt and 3.0-8.0 parts of chili garlic sauce.

2. The spicy cream cheese according to claim 1, characterized in that: The stabilizer includes several of sodium starch octenylsuccinate, tamarind polysaccharide gum, citric acid, pullulan and peach gum.

3. The spicy cream cheese according to claim 1, characterized in that: The stabilizer comprises peach gum, tamarind polysaccharide gum and citric acid in a mass ratio of 1:0:02-0.05:0.5-1.

4. The spicy cream cheese according to claim 1, characterized in that: The semi-finished cheese product comprises the following raw materials in parts by weight: 65-70 parts of raw milk, 10-30 parts of light cream, 0.1-1 part of egg white powder, 0.1-1 part of anhydrous butter.

5. The spicy cream cheese according to claim 4, characterized in that: The method for preparing the semi-finished cheese product comprises the following steps: (1) Mixing raw milk, cream, egg white powder and anhydrous butter, and homogenizing to obtain a liquid feed; (2) adding enzymatically hydrolyzed soybean lecithin to the liquid for sterilization, then adding a starter and rennet, fermenting, and draining whey to obtain the product.

6. The spicy cream cheese according to claim 5, wherein in step (1), the mixing temperature is 45-55°C, the homogenizing temperature is 65-70°C, and the homogenizing pressure is 160-220 bar.

7. The spicy cream cheese according to claim 5, wherein in step (2), the sterilization is performed at 65-75°C for 160-350s, the leavening agent is selected from one or more of Lactococcus cremoris, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. mesenteroides, and the amount of rennet added is 5-10kg / ton, the inoculation amount of the leavening agent is 50-100AU / ton, and the amount of enzymatically hydrolyzed soybean lecithin added is 0.01-0.05% of the mass of the feed liquid, based on the total weight of the semi-finished cheese raw material.

8. The spicy cream cheese according to claim 5, wherein in step (2), before adding the leavening agent and clotting enzyme, the material liquid is cooled to 25-35°C, and the acidity at the end of fermentation is controlled at 68-72°T. After the fermentation is completed, the material liquid is cut, heated to 70-80°C, and kept warm for 25-35 minutes, and then sent to a cheese pressing tank to drain the whey until the moisture content of the milk residue is 50-65%.

9. A method for preparing the spicy cream cheese according to any one of claims 1 to 8, characterized in that: The method comprises the steps of adding a stabilizer, sea salt and chili garlic sauce to a semi-finished cream cheese product, mixing the product and cutting the product, or further filling the product.

10. The preparation method according to claim 8, characterized in that: Firstly, the semi-finished cream cheese product is heated to 65-75° C. and then a stabilizer and sea salt are added. The mixing is performed at a rotation speed of 900-1100 r / s for 240-350 s. The shearing is performed at a rotation speed of 1500-2500 r / s for 15-35 s.

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