Cheese product and preparation method thereof

Abstract

The present invention provides a cheese product and a preparation method thereof, and relates to the technical field of dairy products. The protein cheese product of the present invention comprises the following components by mass: 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salts, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifiers, 0.05-0.5 parts of cream and 3-30 parts of raw milk. The protein cheese product prepared by the present invention meets the needs of consumers for healthy diets while maintaining the flavor and taste of cheese.

Description

Technical Field

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

[0002] Cheese is also called cheese, cheese or cheese. There are four types of cheese: fresh cheese, soft cheese, semi-hard cheese and hard cheese. Cheese is made by processing the milk of animals such as cows, sheep, goats, etc., and is concentrated and fermented. It is known as the golden dairy product. Cheese has many functions that are beneficial to health. It can improve human immunity; enhance metabolism; help maintain the stability and balance of normal flora in the human intestinal tract; prevent constipation and diarrhea; cheese has a relatively low cholesterol content, which is also beneficial to cardiovascular health. In the production process of cheese, most of the lactose will be discharged with whey, so it is a good choice for people with lactose intolerance. With the improvement of consumer income level, the diversification of diet, and the overall development trend of the cheese industry and the continuous growth of market demand. As a high-protein, high-calcium, high-nutrition dairy product, cheese has the characteristics of milk health and nutrition, and is favored by more and more consumers. In summary, cheese has rich nutrients and multiple health benefits.

[0003] Chinese patent CN 114568538 A discloses a method for preparing cheese, the method comprising: 1) mixing the following ingredients in weight percentage: 74-88% raw milk, 4.5-7.5% sweetener, 0.3-0.8% casein, 2.5-5.0% milk protein, 2.0-4.5% milk powder, and 2.5-11.0% cream; 2) sterilizing the mixture of step 1), adding a fermentation agent for fermentation, and then breaking the emulsion; 3) homogenizing after breaking the emulsion to obtain the cheese. The cheese prepared by the method has better texture and taste, and is more suitable for Chinese consumers. At the same time, the homogenization operation after breaking the emulsion makes the product system homogenized, so there is no need to add stabilizers and no whey precipitation.

[0004] Chinese patent CN 102342328 A discloses a processed cheese and a method for making it. The manufacturing method comprises the following steps: ① raw materials are melted and mixed; the raw materials include natural cheese, sweetener, milk fat, emulsifying salt, alcohol ester emulsifier, stabilizer and water; the stabilizer is one or more of carrageenan, gelatin, agar, locust bean gum, sodium alginate and konjac gum; ② homogenization, pasteurization treatment; ③ hot pouring into molds, inserting sticks, cooling with ice water or forming in a cooling tunnel, demolding, and obtaining formed cheese; ④ spraying the formed cheese of step ③ with liquid nitrogen on the surface, coating, aseptic air cooling and drying. The processed cheese of the present invention has a surface coating, which fills the gap in the prior art, and the product has a richer taste, a more layered feel, and more variety changes, which greatly improves the added value of the product.

[0005] However, existing cheese products have the following problems: either the emulsified salt content is too high, which is not good for the health of consumers, or although the protein content is high, the particles are too large and the taste is not good, which to a certain extent limits its application in healthy diet. As people pay more attention to healthy diet, the development of high-protein cheese products with good taste has become a market demand. The purpose of the present invention is to provide a cheese product that can not only meet the needs of consumers for healthy diet, but also maintain the flavor and taste of cheese. Summary of the invention

[0006] In view of the above problems, the present invention provides a cheese product. By optimizing the formula and preparation method, a cheese product and a preparation method thereof are prepared, which meet the consumers' demand for healthy diet while maintaining the flavor and taste of the cheese.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] In one aspect, the present invention provides a cheese product comprising the following components by weight:

[0009] 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salt, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifier, 0.05-0.5 parts of cream and 3-30 parts of raw milk.

[0010] Preferably, the following components are included in parts by mass:

[0011] 60-90 parts of cheese, 2-8 parts of protein components, 0.8-4 parts of starch, 0.2-0.8 parts of emulsifying salt, 0.2-0.4 parts of fermented whey powder, 0-0.3 parts of guar gum, 0.2-0.4 parts of locust bean gum, 0.05-0.2 parts of emulsifier, 0.05-0.4 parts of cream and 5-30 parts of raw milk.

[0012] More preferably, the following components are included in parts by mass:

[0013] 60-82 parts of cheese, 3-7 parts of protein components, 1-3 parts of starch, 0.3-0.6 parts of emulsifying salt, 0.2-0.3 parts of fermented whey powder, 0-0.2 parts of guar gum, 0.2-0.3 parts of locust bean gum, 0.05-0.1 parts of emulsifier, 0.1-0.3 parts of cream and 6-25 parts of raw milk.

[0014] Preferably, the cheese is selected from at least one of fresh cheese, cream cheese and shredded cheese.

[0015] Preferably, the protein component is concentrated milk protein.

[0016] Preferably, the emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium dihydrogen pyrophosphate, trisodium phosphate, sodium citrate and potassium citrate. Further preferably, the emulsifying salt is selected from sodium citrate.

[0017] Preferably, the emulsifier is selected from at least one of sodium caseinate, lactic acid fatty acid glyceride and phospholipids. Further preferably, the emulsifier is phospholipids.

[0018] The preparation method of the cream is as follows: raw milk is obtained by centrifugal separation, and the protein content of the cream is less than 1.5%.

[0019] In another aspect, the present invention provides a method for preparing the above-mentioned cheese product, comprising the following steps:

[0020] S1: heating raw milk to 50-60°C, mixing with protein component, starch, emulsifying salt, fermented whey powder, guar gum, locust bean gum, emulsifier and cream, then adding cheese, heating to 80-90°C, to obtain mixture 1;

[0021] S2: Mixture 1 is homogenized;

[0022] S3: Pasteurization.

[0023] Preferably, in S1, the mixing is stirring for 10-20 min.

[0024] Preferably, in S2, the homogenization pressure is 150-280 bar. Further preferably, the homogenization pressure is 180-250 bar.

[0025] Preferably, in S3, the pasteurization temperature is 80-90°C and the time is 5-15 min. Further preferably, in S3, the pasteurization temperature is 85-90°C and the time is 5-10 min.

[0026] Preferably, the preparation method further comprises step S4: hot filling, specifically: hot filling, temperature ≥ 80° C., sealing, and natural cooling.

[0027] In another aspect, the present invention provides a method for preparing the above-mentioned cheese product, comprising the following steps:

[0028] 1: Mix cheese, protein components, starch, emulsifying salt, fermented whey powder, guar gum, locust bean gum, emulsifier, cream and raw milk, and heat to 80-90° C. to obtain mixture 1;

[0029] 2: Mixture 1 is homogenized;

[0030] 3: Pasteurization.

[0031] Preferably, in step 1, the mixing is stirring for 1-5 min.

[0032] Preferably, in step 2, the homogenization pressure is 150-280 bar. Further preferably, the homogenization pressure is 180-250 bar.

[0033] Preferably, in step 3, the pasteurization temperature is 80-90°C and the time is 5-15 min. Further preferably, in step 3, the pasteurization temperature is 85-90°C and the time is 5-10 min.

[0034] Preferably, the preparation method further comprises step 4: hot filling, specifically: hot filling, temperature ≥ 80°C, sealing, and natural cooling.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] The present invention provides a cheese product and a preparation method thereof. By optimizing the formula and the preparation method, a cheese product is prepared, the protein content of which reaches the high protein content in the national standard, the ingredients are simple, the emulsified salt content is low, the taste is good, the demand of consumers for healthy diet is met, and the flavor and taste of the cheese are maintained. DETAILED DESCRIPTION

[0037] In order to make the technical means, creative features, purpose and effect of the present invention easy to understand, the present invention is further explained below in conjunction with specific embodiments, but the following embodiments are only preferred embodiments of the present invention, not all. Based on the embodiments in the implementation mode, other embodiments obtained by those skilled in the art without making creative work all belong to the protection scope of the present invention. It is worth noting that the raw materials used in the present invention are all common commercial products, and their sources are not specifically limited. The technology and scientific terms used in the embodiments have the meanings commonly understood by those of ordinary skill in the art to which the present invention belongs.

[0038] Example 1

[0039] A cheese product, the formula is shown in Table 1:

[0040] Table 1. Formulation of Example 1

[0041] raw material Addition amount (wt%) Fresh cheese 82 Milk protein concentrate 7 starch 3 Sodium Citrate 0.6 Fermented whey powder 0.3 Guar Gum 0.2 Locust Bean Gum 0.3 Cream 0.3 Phospholipids 0.1 raw milk 6.2

[0042] Preparation method:

[0043] (1) Mix fresh cheese, concentrated milk protein, starch, sodium citrate, fermented whey powder, guar gum, locust bean gum, cream, lecithin, raw milk and other raw materials, stir for 3 minutes, and then heat to 85° C.;

[0044] (2) homogenizing the mixed liquid at a homogenization pressure of 180 bar;

[0045] (3) Pasteurization: the sterilization temperature is 85°C and the sterilization time is 10 min;

[0046] (4) Hot filling (temperature ≥85°C), sealing, and natural cooling.

[0047] Example 2

[0048] A cheese product, the formula is shown in Table 2:

[0049] Table 2. Formulation of Example 2

[0050] raw material Addition amount (wt%) Cream cheese 66 Milk protein concentrate 7 starch 1.5 Sodium Citrate 0.3 Fermented whey powder 0.3 Cream 0.1 Phospholipids 0.1 Locust Bean Gum 0.3 raw milk 24.4

[0051] Preparation method:

[0052] (1) The raw milk is heated to 60°C, and then concentrated milk protein, starch, sodium citrate, fermented whey powder, cream, lecithin, locust bean gum and other raw materials are added in sequence, mixed, stirred for 15 minutes, and then cream cheese is added, and the temperature is raised to 90°C;

[0053] (2) homogenizing the mixed liquid at a homogenization pressure of 200 bar;

[0054] (3) Pasteurization temperature is 90°C and the sterilization time is 5 min;

[0055] (4) Hot filling (temperature ≥ 90°C), sealing, and natural cooling.

[0056] Example 3

[0057] A cheese product, the formula is shown in Table 3:

[0058] Table 3. Formulation of Example 3

[0059]

[0060]

[0061] Preparation method:

[0062] (1) heating raw milk to 60°C, then sequentially adding concentrated milk protein, starch, sodium citrate, fermented whey powder, cream, lecithin, locust bean gum and other raw materials, stirring for 15 minutes, then adding cheddar cheese, and heating to 90°C;

[0063] (2) homogenizing the mixed liquid at a homogenization pressure of 250 bar;

[0064] (3) Pasteurization temperature is 90°C and the sterilization time is 8 min;

[0065] (4) Hot filling (temperature ≥ 90°C), sealing, and natural cooling.

[0066] Comparative Example 1

[0067] A cheese product, the formula is shown in Table 4:

[0068] Table 4. Formula of Comparative Example 1

[0069] raw material Addition amount (wt%) Cheddar cheese 25 Milk protein concentrate 3 starch 1 Sodium Citrate 0.3 Fermented whey powder 0.3 Cream 0.1 Carrageenan 0.15 Xanthan gum 0.3 Phospholipids 0.1 raw milk 69.75

[0070] Preparation method:

[0071] (1) Mixing concentrated milk protein, starch, sodium citrate, fermented whey powder, cream, lecithin, carrageenan, xanthan gum, lecithin, raw milk and other raw materials for 15 minutes, then adding cheddar cheese and heating to 90° C.;

[0072] (2) homogenizing the mixed liquid at a homogenization pressure of 250 bar;

[0073] (3) Pasteurization temperature is 90°C and the sterilization time is 8 min;

[0074] (4) Hot filling (temperature ≥ 90°C), sealing, and natural cooling.

[0075] Comparative Example 2

[0076] A cheese product, the formula is shown in Table 5:

[0077] Table 5. Formula of Comparative Example 2

[0078] raw material Addition amount (wt%) Cheddar cheese 28 Milk protein concentrate 3 starch 1 Sodium Citrate 0.3 Fermented whey powder 0.3 Cream 0.1 gelatin 0.1 Xanthan gum 0.2 Phospholipids 0.1 raw milk 66.9

[0079] Preparation method:

[0080] 1) Heat the raw milk to 60°C, then add concentrated milk protein, starch, sodium citrate, fermented whey powder, cream, lecithin, gelatin, xanthan gum and other raw materials in sequence, mix, stir for 15 minutes, then add cheddar cheese, and heat to 90°C;

[0081] (2) homogenizing the mixed liquid at a homogenization pressure of 250 bar;

[0082] (3) Pasteurization temperature is 90°C and the sterilization time is 8 min;

[0083] (4) Hot filling (temperature ≥ 90°C), sealing, and natural cooling.

[0084] Comparative Example 3

[0085] A cheese product, the formula is shown in Table 6:

[0086] Table 6. Formula of Comparative Example 3

[0087] raw material Addition amount (wt%) Cheddar cheese 24 Milk protein concentrate 3 starch 1 Sodium Citrate 0.6 Fermented whey powder 0.3 Cream 0.1 Phospholipids 0.1 raw milk 70.9

[0088] Preparation method:

[0089] (1) heating raw milk to 60°C, then sequentially adding concentrated milk protein, starch, sodium citrate, fermented whey powder, cream, lecithin, gelatin, locust bean gum and other raw materials, mixing, stirring for 15 minutes, then adding cheddar cheese, and heating to 90°C;

[0090] (2) homogenizing the mixed liquid at a homogenization pressure of 250 bar;

[0091] (3) Pasteurization temperature is 90°C and the sterilization time is 8 min;

[0092] (4) Hot filling (temperature ≥ 90°C), sealing, and natural cooling.

[0093] Comparative Example 4

[0094] A cheese product, the formula is shown in Table 7:

[0095] Table 7. Formula of Comparative Example 4

[0096]

[0097]

[0098] Preparation method:

[0099] (1) heating raw milk to 60°C, then sequentially adding concentrated milk protein, starch, sodium citrate, fermented whey powder, cream, lecithin, locust bean gum and other raw materials, stirring for 15 minutes, then adding cheddar cheese, and heating to 90°C;

[0100] (2) homogenizing the mixed liquid at a homogenization pressure of 250 bar;

[0101] (3) Pasteurization temperature is 90°C and the sterilization time is 8 min;

[0102] (4) Hot filling (temperature ≥ 90°C), sealing, and natural cooling.

[0103] Test Example 1

[0104] Test method: The test method for protein content is: GB5009.5-2016.

[0105] The results are shown in Table 8:

[0106] Table 8. Protein content of Examples 1-3 and Comparative Examples 1-4

[0107] Group Protein content (g / 100g) Example 1 12.4 Example 2 11.7 Example 3 12.0 Comparative Example 1 12.9 Comparative Example 2 13.8 Comparative Example 3 12.6 Comparative Example 4 13.3

[0108] From the data in Table 8, it can be seen that the protein content of the cheeses prepared in Examples 1-3 and Comparative Examples 1-4 meets the requirements of high protein (GB28050 requires that the content per 100g is ≥20% NRV, which meets the high protein claim).

[0109] Test Example 2

[0110] Test standard:

[0111] Table 9. Test standards

[0112]

[0113]

[0114] Table 10. Taste comparison of Examples 1-3 and Comparative Examples 1-4

[0115]

[0116] Test results: After sensory evaluation, the cheese products of Examples 1-3 had smooth and delicate taste, good tissue state and good texture. The cheese products of Comparative Examples 1-4 had obvious grainy taste, the tissue state was not smooth and delicate enough, the texture was loose, and there was water separation and stratification.

[0117] From the analysis of Tables 8 and 10, it can be seen that the products produced meet the health needs of consumers such as high protein and protein supplementation. The cheese products made with unripe cheese have smooth and delicate taste and texture, the best texture, are not easy to precipitate and stratify, have a light taste, are easy to spread, have a refreshing flavor, and have a strong milky flavor, which is more easily accepted by domestic consumers. The cheese products made with mature cheese have a hard texture, weak spreadability, and a visible granular feel. The texture is not smooth enough. At the same time, there are some irritating flavors formed during the maturation of mature cheese, and the flavor is not soft enough, which is not easily accepted by domestic mass consumers.

[0118] Although the protein content of the comparative example is slightly higher than that of the example, the cheese prepared in Examples 1-3 not only has a high protein content, but also has a delicate taste and is not prone to water separation and stratification. The type, maturity, and amount of cheese used in the production process of cheese products will affect the texture of the product. During the production process, the formula must meet health needs and have simple ingredients, while also maintaining smooth taste, delicate texture, and good flavor.

[0119] Test Example 3

[0120] Stability test:

[0121] The stability of the cheese sauces of Examples 1-3 and Comparative Examples 1-4 during shelf life (0 month, 2 months, 4 months and 6 months) was observed at a test temperature of 4°C.

[0122] The stability indexes include: sensory evaluation of appearance, color, flavor, mouthfeel, texture and whey precipitation. Among them, the sensory evaluation was completed by 10 assessors. According to the percentage system, 90-100 is good; 70-80 is better; 50-60 is average; 30-40 is poor; 10-20 is very poor. A is Example 1, B is Example 2, C is Example 3, D is Comparative Example 1, E is Comparative Example 2, F is Comparative Example 3, G is Comparative Example 4, and - means no edible value. The average score is shown in Table 11.

[0123] Table 11. Stability results

[0124]

[0125]

[0126] The experimental data in Table 11 show that, when comparing the samples prepared in Examples 1-3 and Comparative Examples 1-4, the samples in Examples 1-3 have uniform tissue state, delicate taste, no dehydration, stratification and agglomeration, good appearance, color and flavor, and are easy to store and transport. They can meet consumers' demand for healthy diets while maintaining the flavor and taste of cheese.

[0127] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A cheese product, characterized in that: According to the weight percentage, it contains the following components: 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salt, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifier, 0.05-0.5 parts of cream and 3-30 parts of raw milk.

2. The cheese product according to claim 1, characterized in that According to the weight percentage, it contains the following components: 60-90 parts of cheese, 2-8 parts of protein components, 0.8-4 parts of starch, 0.2-0.8 parts of emulsifying salt, 0.2-0.4 parts of fermented whey powder, 0-0.3 parts of guar gum, 0.2-0.4 parts of locust bean gum, 0.05-0.2 parts of emulsifier, 0.05-0.4 parts of cream and 5-30 parts of raw milk.

3. The cheese product according to claim 1, characterized in that The cheese is selected from at least one of fresh cheese, cream cheese and shredded cheese.

4. The cheese product according to claim 1, characterized in that: The protein component is concentrated milk protein.

5. The cheese product according to claim 1, characterized in that: The emulsifying salt is selected from at least one of sodium hexametaphosphate, disodium dihydrogen pyrophosphate, trisodium phosphate, sodium citrate and potassium citrate.

6. The cheese product according to claim 1, characterized in that The emulsifier is selected from at least one of sodium caseinate, mono- and di-glycerol fatty acid esters, and phospholipids.

7. The cheese product according to claim 1, characterized in that The preparation method of the cream is as follows: raw milk is obtained by centrifugal separation, and the protein content of the cream is less than 1.5%.

8. The method for preparing a cheese product according to any one of claims 1 to 7, characterized in that: The following steps are involved: S1: heating raw milk to 50-60°C, mixing with cheese, protein component, starch, emulsifying salt, fermented whey powder, guar gum, locust bean gum, emulsifier and cream, and heating to 80-90°C to obtain mixture 1; S2: Mixture 1 is homogenized; S3: Pasteurization.

9. The preparation method according to claim 8, characterized in that: In S1, the mixing is stirring for 10-20 minutes.

10. The preparation method according to claim 8, characterized in that: In S2, the homogenization pressure is 150-280 bar.

11. The preparation method according to claim 8, characterized in that: In S3, the pasteurization temperature is 80-90°C and the time is 5-15 minutes.

12. The preparation method according to claim 8, characterized in that: The preparation method further comprises step S4: hot filling, specifically: hot filling, temperature ≥ 80° C., sealing, and natural cooling.

13. The method for preparing a cheese product according to any one of claims 1 to 7, characterized in that: The following steps are involved: 1: Mix cheese, protein components, starch, emulsifying salt, fermented whey powder, guar gum, locust bean gum, emulsifier, cream and raw milk, and heat to 80-90° C. to obtain mixture 1; 2: Mixture 1 is homogenized; 3: Pasteurization.

14. The preparation method according to claim 13, characterized in that: In step 1, the mixing is stirring for 1-5 minutes.

15. The preparation method according to claim 13, characterized in that: In step 2, the homogenization pressure is 150-280 bar.

16. The preparation method according to claim 13, characterized in that: In step 3, the pasteurization temperature is 80-90° C. and the time is 5-15 min.

17. The preparation method according to claim 13, characterized in that: The preparation method further comprises step 4: hot filling, specifically: hot filling, temperature ≥80° C., sealing, and natural cooling.

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