Mascarpone cheese and preparation method and application thereof

Abstract

The present invention belongs to the technical field of processed cheese preparation, and specifically relates to a mascarpone cheese and a preparation method and application thereof. The mascarpone cheese comprises the following components by weight: 80-94 parts of light cream, 3.5-5.5 parts of compound protein powder and 0.1-0.5 parts of citric acid, and pasteurized milk is used to supplement less than 100 parts to 100 parts; wherein the compound protein powder comprises milk protein and concentrated whey protein. The mascarpone cheese described in the present invention not only has zero additives, which makes consumers more assured, but also simplifies the production steps, shortens the production time, and the shelf life can be extended to 8-9 months at 2-8°C without adding preservatives, and the product state is stable during the shelf life.

Description

Technical Field

[0001] The invention belongs to the technical field of processed cheese preparation, and particularly relates to mascarpone cheese and a preparation method and application thereof. Background Art

[0002] Mascarpone cheese originated in Italy. It is a soft cheese made from high-fat milk and is famous for its rich milky aroma and smooth taste. It is often used in desserts and Italian coffee drinks, such as tiramisu.

[0003] With the increasing acceptance of foreign cuisine and baking styles in China, mascarpone cheese has gradually become popular. More and more high-end supermarkets, imported food stores and some catering establishments have begun to introduce and sell mascarpone cheese to meet consumers' pursuit of quality and taste. Therefore, most of these products on the market currently rely on imports, which are more expensive. In addition, due to the relatively short shelf life of such products, the product stability is poor, which to a certain extent limits its development in China.

[0004] However, the preparation process involves a whey draining step. In the cheese making process, whey is usually drained by filtering or using a dedicated whey draining tank, such as Chinese patent CN113170821A. However, the whey draining process not only loses some nutrients, but also makes the preparation process complicated, thereby increasing production costs and operating difficulties.

[0005] Secondly, the mascarpone cheese on the market will use additional food additives. For example, Chinese patent CN 118203052A discloses a mascarpone cheese and a preparation method thereof, wherein the mascarpone cheese comprises 70-80 parts of cream, 10-20 parts of raw milk, 5-10 parts of protein powder, 1-2 parts of compound stabilizer, and 0.1-1 parts of citric acid by weight. The mascarpone cheese obtained by the patent has a yield of 100% and good stability, rich milk flavor, smooth and delicate texture, moderate hardness and good baking function. Compared with the existing mascarpone cheese in the domestic market, it has been significantly improved in flavor, quality, taste and baking application, reaching the same level as imported mascarpone cheese. Although the addition of compound stabilizers can improve the texture and stability of cheese, improve elasticity, enhance spreadability and extend shelf life. However, the addition of compound stabilizers will not only affect consumers' taste experience, but also consumers have health concerns about the use of food additives.

[0006] Currently, food additives are added to mascarpone cheese during its preparation. Although food additives can improve food quality, extend shelf life and enhance taste, the production process of food additives can pollute the environment, and the use of organic solvents may cause air pollution. In addition, improper use or excessive use of food additives may pose potential risks to human health, such as causing allergic reactions, gastrointestinal discomfort, and even harm to specific groups such as children and pregnant women.

[0007] In summary, there is an urgent need to develop a mascarpone cheese with a simple preparation method, a long shelf life, no preservatives and good stability, and a preparation method thereof. Summary of the invention

[0008] Based on the deficiencies of the prior art, the present invention aims to provide a mascarpone cheese and a preparation method thereof which has good stability, simple preparation method, low cost and no need for additives.

[0009] In order to achieve the above object, the present invention adopts the following technical solutions:

[0010] On the one hand, the present invention provides a mascarpone cheese, which comprises the following components by weight: 80-94 parts of cream, 3.5-5.5 parts of compound protein powder and 0.1-0.5 parts of citric acid, and the amount less than 100 parts is supplemented with pasteurized milk to 100 parts.

[0011] Preferably, the mascarpone cheese comprises the following components by weight: 80-90 parts of cream, 5-5.5 parts of compound protein powder, 0.1-0.2 parts of citric acid and pasteurized milk to make up to 100 parts.

[0012] Preferably, the compound protein powder comprises milk protein and concentrated whey protein.

[0013] Preferably, the mass ratio of the milk protein to the concentrated whey protein is 7-9:1-3.

[0014] More preferably, the mass ratio of the milk protein to the concentrated whey protein is 4-7:1-3.

[0015] Most preferably, the mass ratio of the milk protein to the concentrated whey protein is 7:3.

[0016] As the most preferred embodiment, the mascarpone cheese comprises the following components by weight: the mascarpone cheese comprises the following components by weight: 80 parts of cream, 3.85 parts of milk protein, 1.65 parts of concentrated whey protein, 0.1 parts of citric acid and 14.4 parts of pasteurized milk.

[0017] On the other hand, the present invention also provides a method for preparing the above-mentioned mascarpone cheese, comprising the following steps:

[0018] (1) Mixing process: heating and mixing the cream, pasteurized milk, compound protein powder and citric acid according to the formula, and stirring to obtain material 1;

[0019] (2) Homogenization process: homogenize the material 1 obtained in (1) to obtain material 2;

[0020] (3) Sterilization process: sterilize the material 2 obtained in (2) to obtain material 3;

[0021] (4) Canning process: canning the material 3 obtained in (3) to obtain the product;

[0022] (5) Cooling process: cooling the product obtained in (4) to obtain the mascarpone cheese.

[0023] Preferably, the heating in step (1) is performed in two steps; wherein, the first heating process is: heating to 45-55°C, and shearing at a constant temperature of 500-800 rpm for 5-10 min; the second heating process is: after the first heating and shearing, heating to 85-90°C, and shearing at a constant temperature of 1000-2000 rpm for 5-10 min.

[0024] More preferably, the first heating process is: heating to 55°C, and shearing at a constant temperature for 10 minutes at a rotation speed of 750 rpm; the second heating process is: after the first heating and shearing, heating to 90°C, and shearing at a constant temperature for 5 minutes at a rotation speed of 1500 rpm.

[0025] Preferably, the homogenization process in step (2) is carried out at 80-85° C. and 20-25 MPa pressure.

[0026] More preferably, the homogenization process in step (2) is carried out at 80° C. and 20 MPa pressure.

[0027] Preferably, the sterilization temperature in step (3) is 130-135° C. and the time is 4-7 seconds.

[0028] More preferably, the sterilization temperature is 130° C. and the time is 5 seconds.

[0029] Preferably, the material outlet temperature during the sterilization process in step (3) is 80°C.

[0030] High temperature and high pressure homogenization at a pressure of 20 MPa and a temperature of 80°C can promote the dispersion of fat and protein particles and enhance the emulsification and stability of the system.

[0031] Preferably, the canning in step (4) is carried out aseptically under jacket heating conditions; the jacket heating temperature is 60-75°C.

[0032] More preferably, the jacket is heated at a temperature of 65°C.

[0033] Preferably, the cooling process in step (5) takes 10-15 hours.

[0034] More preferably, the cooling time is 12 hours.

[0035] In another aspect, the present invention provides the use of the mascarpone cheese obtained by the above-mentioned component composition and preparation method in preparing desserts.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] 1. Milk protein and concentrated whey protein powder have nutritional fortification functions, and as raw materials for mascarpone cheese, they can improve its nutritional value. At the same time, the use of milk protein brings a certain amount of natural casein into the raw materials, which helps to improve the viscosity and stability of the mixture. The texture characteristics of mascarpone cheese are maintained by using the viscosity recovery, stability and thickening properties of concentrated whey protein / milk protein compound protein powder, without the need for additional food additives, and achieving zero addition of artificial synthetic additives, which makes consumers more assured.

[0038] 2. No whey is discharged during the production process, which simplifies the production steps, shortens the production time, reduces costs and avoids waste of resources.

[0039] 3. The production process uses an efficient hot canning process, which extends the shelf life of the product to 8-9 months at 2-8°C without adding preservatives. During the shelf life, the product is stable without whey precipitation, has good baking performance and is easy to transport over long distances. It can effectively replace imported mascarpone cheese, providing a solution to reduce the domestic catering industry's dependence on imported mascarpone cheese, and greatly reducing the production costs of the domestic catering industry. DETAILED DESCRIPTION

[0040] The present invention is further described in detail below with reference to specific embodiments.

[0041] Example 1

[0042] A mascarpone cheese

[0043] The mascarpone cheese is composed of the following components by weight: 80 parts of cream, 5.5 parts of compound protein powder (milk protein: concentrated whey egg=7:3), 0.1 part of citric acid, and 14.4 parts of pasteurized milk.

[0044] A kind of preparation method of mascarpone cheese

[0045] (1) Mixing process: The above components were weighed according to the formula amount, placed in a shear melting machine for shear premixing, and then the temperature was adjusted to 55° C., the speed was adjusted to 750 rpm, and the constant temperature shearing was performed for 10 min. Then the temperature was adjusted to 90° C., the speed was adjusted to 1500 rpm, and the constant temperature shearing was performed for 5 min to obtain material 1.

[0046] (2) Homogenization process: the material 1 obtained in (1) is subjected to high pressure homogenization at 80° C. and 20 MPa;

[0047] (3) Sterilization process: Material 2 obtained in (2) is transported to the sterilization operation procedure through a pipeline, i.e., subjected to high temperature treatment at 130°C for 5s to obtain material 3, and the outlet temperature of material 3 is 80°C;

[0048] (4) Canning process: The material 3 obtained in (3) is canned in a jacket at a water temperature of 65° C. under high temperature aseptic canning to obtain the product;

[0049] (5) Cooling process: The product obtained in (4) is sent to a cold storage at 2-8° C. to be cooled for 12 hours, and then refrigerated to obtain the mascarpone cheese.

[0050] Example 2

[0051] A mascarpone cheese

[0052] The mascarpone cheese is composed of the following components by weight: 80 parts of cream, 3.5 parts of compound protein powder (milk protein: concentrated whey egg=9:1), 0.1 part of citric acid, and 16.4 parts of pasteurized milk.

[0053] A kind of preparation method of mascarpone cheese

[0054] (1) Mixing process: The above components were weighed according to the formula amount, placed in a shearing and melting machine for shear premixing, and then the temperature was adjusted to 45°C, the speed was adjusted to 500 rpm, and the constant temperature shearing was performed for 5 min. Then the temperature was adjusted to 90°C, the speed was adjusted to 1000 rpm, and the constant temperature shearing was performed for 10 min to obtain material 1.

[0055] (2) Homogenization process: the material 1 obtained in (1) is subjected to high pressure homogenization at 85° C. and 25 MPa;

[0056] (3) Sterilization process: Material 2 obtained in (2) is transported to the sterilization operation procedure through a pipeline, i.e., subjected to high temperature treatment at 135°C for 4s to obtain material 3, and the outlet temperature of material 3 is 85°C;

[0057] (4) Canning process: The material 3 obtained in (3) is canned in a jacket at a water temperature of 75° C. under high temperature aseptic canning to obtain the product;

[0058] (5) Cooling process: The product obtained in (4) is sent to a cold storage at 2-8° C. and cooled for 10 hours, and then refrigerated and stored to obtain the mascarpone cheese.

[0059] Example 3

[0060] A mascarpone cheese

[0061] The mascarpone cheese is composed of the following components by weight: 94 parts of cream, 5.5 parts of compound protein powder (milk protein: concentrated whey egg=7:3), and 0.5 parts of citric acid.

[0062] A kind of preparation method of mascarpone cheese

[0063] (1) Mixing process: The above components were weighed according to the formula amount, placed in a shearing and melting machine for shear premixing, and then the temperature was adjusted to 55° C., the speed was adjusted to 800 rpm, and the constant temperature shearing was performed for 10 min. Then the temperature was adjusted to 85° C., the speed was adjusted to 2000 rpm, and the constant temperature shearing was performed for 5 min to obtain material 1.

[0064] (2) Homogenization process: the material 1 obtained in (1) is subjected to high pressure homogenization at 80° C. and 20 MPa;

[0065] (3) Sterilization process: Material 2 obtained in (2) is transported to the sterilization operation procedure through a pipeline, i.e., subjected to high temperature treatment at 130°C for 7s to obtain material 3, and the outlet temperature of material 3 is 80°C;

[0066] (4) Canning process: The material 3 obtained in (3) is canned in a jacket at a water temperature of 65° C. under high temperature aseptic canning to obtain the product;

[0067] (5) Cooling process: The product obtained in (4) is sent to a cold storage at 2-8° C. to be cooled for 15 h, and then refrigerated to obtain the mascarpone cheese.

[0068] Example 4

[0069] A mascarpone cheese

[0070] The mascarpone cheese is composed of the following components by weight: 80 parts of cream, 5.5 parts of compound protein powder (milk protein: concentrated whey egg=4:1), 0.1 part of citric acid, and 14.4 parts of pasteurized milk.

[0071] The preparation method of Mascarpone cheese is consistent with that in Example 1.

[0072] Example 5

[0073] The mascarpone cheese is composed of the following components by weight: 80 parts of cream, 5.5 parts of compound protein powder (milk protein: concentrated whey egg=9:1), 0.1 part of citric acid, and 14.4 parts of pasteurized milk.

[0074] The preparation method of Mascarpone cheese is consistent with that in Example 1.

[0075] Example 6

[0076] The mascarpone cheese is composed of the following components by weight: 85 parts of cream, 5 parts of compound protein powder (milk protein: concentrated whey egg=4:1), 0.2 parts of citric acid, and 9.8 parts of pasteurized milk.

[0077] The preparation method of Mascarpone cheese is consistent with that in Example 1.

[0078] Example 7

[0079] The mascarpone cheese is composed of the following components by weight: 80 parts of cream, 5 parts of compound protein powder (milk protein: concentrated whey egg=7:3), 0.2 parts of citric acid, and 14.8 parts of pasteurized milk.

[0080] The preparation method of Mascarpone cheese is consistent with that in Example 1.

[0081] Example 8

[0082] The mascarpone cheese is composed of the following components by weight: 90 parts of cream, 5 parts of compound protein powder (milk protein: concentrated whey egg=9:1), 0.2 parts of citric acid, and 4.8 parts of pasteurized milk.

[0083] The preparation method of Mascarpone cheese is consistent with that in Example 1.

[0084] Comparative Example 1

[0085] Currently available on the market is imported Italian Chirassa Mascarpone cheese (shelf life 5 months, ingredients: pasteurized cream, lactic acid).

[0086] Comparative Example 2

[0087] The domestically produced Herun Mascarpone cheese currently available on the market (shelf life, ingredients: cream, raw milk, citric acid).

[0088] Comparative Example 3

[0089] The mascarpone cheese disclosed in Chinese patent CN 118203052 A specifically comprises: 78 parts of light cream, 10.8 parts of raw milk, 10 parts of protein powder, 1 part of compound stabilizer, and 0.2 parts of citric acid.

[0090] Comparative Example 4

[0091] The only difference from Example 1 is that milk protein is replaced by concentrated whey protein powder.

[0092] Comparative Example 5

[0093] The only difference from Example 1 is that the preparation method is different. Specifically, the second heating process is as follows: after the first heating shearing, the rotation speed is 1000-2000 rpm, and the temperature is kept constant for shearing for 5-10 minutes at room temperature. The other steps are the same as those in Example 1.

[0094] Effect experiment

[0095] Experiment 1

[0096] The mascarpone cheeses of the above 8 embodiments and 5 comparative examples were subjected to application characterization and effect tests. Tiramisu was prepared using the above 13 mascarpone cheeses according to the same recipe and process, and their taste, flavor and baking application effects were compared.

[0097] The ingredients used to make tiramisu are as follows: 500g mascarpone cheese, 600g light cream, 85g white sugar, 90g water, and 6 egg yolks.

[0098] Invite 20 people with dessert making experience to conduct sensory evaluation, and train them according to the sensory evaluation requirements before the experiment. To ensure the reliability of sensory evaluation, eight samples of the same specifications are randomly numbered with three digits and then sent to the experimenters for evaluation. The evaluation method is the scoring test method. The experimenters need to evaluate and score the taste, mouthfeel, aroma, and state of the samples. The higher the score from 1 to 10, the better the effect. The experimental results are shown in Table 1.

[0099] Table 1 Sensory evaluation results of fresh cheese of Examples 1-8 and Comparative Examples 1-5

[0100]

[0101]

[0102] As can be seen from Table 1, the comprehensive score of the embodiment is higher than that of the comparative example. The dessert made with the mascarpone cheese obtained by the preparation method and composition of the present invention is better than the commercially available mascarpone cheese in terms of color, taste, aroma and state.

[0103] Experiment 2

[0104] As can be seen from the above table, Example 1 of the present invention is prepared by the optimal formula. In order to verify the stability of the mascarpone cheese prepared by the optimal formula and process, it is compared with Comparative Examples 1-5 in terms of stability, as shown in Table 2 for details.

[0105] Method of shaking experiment: Select a vibration table with adjustable vibration frequency and vibration mode, package the cheese and install it on the vibration table, ensure that it is stable and reliable, and will not fall off or be damaged during the vibration process. The vibration frequency range is set to 100Hz, and the vibration mode is selected as random vibration for 30 minutes. Record the vibration test results. The test results are shown in Table 2.

[0106] Table 2 Product stability comparison table

[0107] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Storage temperature 2-8℃ 0-4℃ 2-8℃ 2-8℃ 2-6℃ 2-8℃ Shelf life 210 days 150 days 150 days 180 days 60 days 180 days Whether there is precipitation none have have have have none Is there separation none have have have have Slightly

[0108] As shown in Table 2, the mascarpone cheese obtained by the component parts and preparation conditions within the scope of protection of the present invention has a longer shelf life and is more stable than the mascarpone cheese sold on the market, and is not easy to precipitate and separate, which is convenient for long-distance transportation. In addition, the protein powder composed of milk protein and concentrated whey protein has the best effect, and one of them cannot be replaced or reduced.

[0109] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A mascarpone cheese, characterized in that: The mascarpone cheese comprises the following components by weight: 80-94 parts of cream, 3.5-5.5 parts of compound protein powder and 0.1-0.5 parts of citric acid. If the amount is less than 100 parts, pasteurized milk is used to make up the amount to 100 parts.

2. The mascarpone cheese according to claim 1, characterized in that The mascarpone cheese comprises the following components by weight: 80-85 parts of cream, 5-5.5 parts of compound protein powder, 0.1-0.2 parts of citric acid and pasteurized milk supplemented to 100 parts.

3. The mascarpone cheese according to claim 1, characterized in that The compound protein powder comprises milk protein and concentrated whey protein; the mass ratio of the milk protein to the concentrated whey protein is 7-9:1-3.

4. The mascarpone cheese according to claim 3, characterized in that The mass ratio of the milk protein to the concentrated whey protein is 4-7:1-3.

5. The mascarpone cheese according to claim 1, characterized in that: The mascarpone cheese comprises the following components by weight: 80 parts of cream, 3.85 parts of milk protein, 1.65 parts of concentrated whey protein, 0.1 parts of citric acid and 14.4 parts of pasteurized milk.

6. The method for preparing mascarpone cheese according to any one of claims 1 to 5, characterized in that: The steps include: (1) Mixing process: heating and mixing the cream, pasteurized milk, compound protein powder and citric acid according to the formula, and stirring to obtain material 1; (2) Homogenization process: homogenize the material 1 obtained in (1) to obtain material 2; (3) Sterilization process: sterilize the material 2 obtained in (2) to obtain material 3; (4) Canning process: canning the material 3 obtained in (3) to obtain the product; (5) Cooling process: cooling the product obtained in (4) to obtain the mascarpone cheese.

7. The preparation method according to claim 6, characterized in that: The heating in step (1) is performed in two steps; the first heating process is: heating to 45-55°C, and shearing at a constant temperature of 500-800 rpm for 5-10 min; the second heating process is: after the first heating and shearing, heating to 85-90°C, and shearing at a constant temperature of 1000-2000 rpm for 5-10 min.

8. The preparation method according to claim 6, characterized in that: The homogenization process described in step (2) is carried out at 80-85°C and a pressure of 20-25MPa; the temperature of the sterilization process described in step (3) is 130-135°C, the time is 4-7s, and the outlet temperature of the material is 80-85°C.

9. The preparation method according to claim 6, characterized in that: The canning process described in step (4) is carried out aseptically under jacket heating conditions, and the jacket heating temperature is 60-75°C; the cooling process described in step (5) takes 10-15 hours and is cooled to a temperature of 2-8°C.

10. Use of the mascarpone cheese according to any one of claims 1 to 5 or the mascarpone cheese prepared by the preparation method according to any one of claims 6 to 9 in preparing desserts.

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