Cream cheese and preparation method thereof

Abstract

The invention provides cream cheese and a preparation method thereof. The cream cheese has the hardness of 310-323 g, the viscous force of 41-45 g and the elasticity of 0.198-0.219. The hardness, the viscous force and the elasticity of the cream cheese are limited in a proper range, so that the cream cheese has excellent smearing performance and bonding performance. The cream cheese can maintain a stable state when being used as a coating of bread, hardly permeates into the bread, is good in durability, can keep a bonding state with staple food, vegetables and fruits when being used as dipping sauce for mixing the vegetables and the fruits, and is remarkable in wire drawing effect.

Description

Technical Field

[0001] The invention belongs to the field of food and relates to cream cheese and a preparation method thereof. Background Art

[0002] As the living standards of residents continue to improve, consumers' health awareness is enhanced, and the demand for cream cheese is also increasing. Cream cheese is a product made from raw milk and cream as the main raw materials, through fermentation, whey discharge and other processes, and can be used to spread on bread or mix with vegetables and fruits. In addition to being rich in protein, fine and uniform in texture, and having a smooth and soft taste, cream cheese also needs to have excellent spreadability and adhesion properties. However, the current production process of cream cheese is more complicated, the production cost is high, and the quality of cream cheese is difficult to take into account both spreadability and adhesion properties. Therefore, how to provide a cream cheese with excellent spreadability and adhesion properties is a technical problem to be solved in this field. Summary of the invention

[0003] The invention provides a cream cheese, which can have excellent spreading performance and adhesive performance by limiting the hardness, adhesive force and elasticity of the cream cheese within an appropriate range.

[0004] The invention also provides a method for preparing cream cheese. The cream cheese obtained by the preparation method has both excellent spreading performance and adhesive performance.

[0005] A first aspect of the present invention provides a cream cheese having a hardness of 310 to 323 g, a viscosity of 41 to 45 g, and an elasticity of 0.198 to 0.219.

[0006] The cream cheese as described above, wherein the internal whey precipitation rate of the cream cheese is 0.53-0.71%;

[0007] The surface whey precipitation rate of the cream cheese is 0.63-0.71%.

[0008] The cream cheese as described above, wherein the raw materials of the cream cheese include, in parts by mass: 400-600 parts of concentrated raw milk, 400-600 parts of light cream, 0.5-1.5 parts of emulsifier, 0.1-0.3 parts of leavening agent, 0.002-0.004 parts of rennet, and 0.04-0.06 parts of lipase.

[0009] The cream cheese as described above, wherein the concentrated raw milk has a protein content of 6.0-6.4%, a fat content of 7.2-7.6%, and a water content of 80-90%;

[0010] The fat content of the cream is 36-40%.

[0011] The cream cheese as described above, wherein the concentrated raw milk is prepared by a method comprising the following steps:

[0012] At a temperature of 20-25°C, raw milk is placed on one side of the RO membrane and a pressure of 18-22 bar is applied to the raw milk, so that the water in the raw milk passes through the other side of the RO membrane to obtain concentrated raw milk.

[0013] The cream cheese as described above, wherein the pore size of the RO membrane is no greater than 200D.

[0014] The cream cheese as described above, wherein the cream cheese is prepared by a method comprising the following processes:

[0015] Adding a starter, rennet and lipase to a raw material system including concentrated raw milk, cream and an emulsifier, and fermenting the mixture until the fermentation acidity reaches 45-50°T to obtain the cream cheese;

[0016] The emulsifier is selected from at least one of tartaric acid mono- and di-glycerides, soybean lecithin, sodium carboxymethyl cellulose, and monoglycerides.

[0017] The cream cheese as described above, wherein the acidity of the cream cheese after being stored at 4°C for 21 days is below 96°T.

[0018] A second aspect of the present invention provides a method for preparing the cream cheese according to the first aspect, comprising the following steps:

[0019] Performing a homogenization and dispersion treatment on a raw material system including concentrated raw milk, cream, and an emulsifier to obtain a homogenized raw material; performing a sterilization treatment on the homogenized raw material, and after cooling, obtaining a sterilized raw material;

[0020] Adding a starter, rennet and lipase to the sterilized raw material, fermentation treatment is carried out until the fermentation acidity reaches 45-50°T, thereby obtaining the cream cheese.

[0021] The method for preparing cream cheese as described above, wherein the temperature of the homogenization and dispersion treatment is 50-60° C., the first-level homogenization pressure is 30-40 bar, and the second-level homogenization pressure is 160-180 bar.

[0022] The implementation of the present invention has at least the following beneficial effects:

[0023] The cream cheese provided by the present invention can ensure the spreadability and adhesion properties of the cream cheese by limiting the hardness, adhesion and elasticity of the cream cheese within appropriate ranges, so that the cream cheese can maintain a stable state when used as a spread on bread, hardly penetrates into the bread, and has good durability. At the same time, when used as a dipping sauce for mixing vegetables and fruits, the cream cheese can maintain an adhesion state with staple foods, vegetables and fruits, and has a significant wire drawing effect. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] A first aspect of the present invention provides a cream cheese having a hardness of 310 to 323 g, a viscosity of 41 to 45 g, and an elasticity of 0.198 to 0.219.

[0026] Among them, hardness refers to the force required to deform the cream cheese when external pressure is applied, and the magnitude of this force indicates the ability of the cream cheese to resist deformation. Adhesion refers to the energy required to peel off the cream cheese and other objects when the cream cheese and other objects are attached. Elasticity refers to the ability of cream cheese to deform when subjected to external force and to return to its original state when the external force is removed. After research, the inventor believes that by limiting the hardness, adhesion and elasticity of the cream cheese within an appropriate range, the spreadability and adhesion properties of the cream cheese can be guaranteed. When used as a spread on bread, the cream cheese can maintain a stable state, hardly penetrate into the bread, and has good durability. At the same time, when used as a dipping sauce for vegetables and fruits, it can maintain an adhesion state with staple foods, vegetables, and fruits, and the wire drawing effect is significant.

[0027] Hardness, viscosity and elasticity can be tested using a BROOKFIELD texture analyzer. The hardness, viscosity and elasticity values ​​of cream cheese can be obtained based on the texture map. During the specific test, the probe is pressed against the sample to be tested (i.e., cream cheese) at a specified speed. After contacting the surface of the sample to be tested, the sample to be tested is compressed for a first distance at a specified test speed, then returns to the compression trigger point, and continues to compress downward for a second distance (the first distance is equal to the second distance), and then returns to the starting position at a specified test speed. Among them, the probe can use a cylindrical probe or a disc probe, and the cross-sectional area of ​​the probe is larger than the surface area of ​​the sample to be tested. Pre-test speed: 1mm / s; test speed: 1mm / s; post-test speed: 1mm / s; first distance, second distance: 10mm; trigger load: 1g.

[0028] The whey precipitation rate can reflect the ability of cream cheese to retain water and characterize the stability of the product. The greater the whey precipitation rate, the worse the ability to retain water; the lower the whey precipitation rate, the better the ability to retain water and the better the stability. In some embodiments, the internal whey precipitation rate of cream cheese is 0.53-0.71%; the surface whey precipitation rate of cream cheese is 0.63-0.71%. The cream cheese has good water retention and can ensure the hardness, texture and product state of the cream cheese are stable.

[0029] The internal whey precipitation rate can be tested by the following steps: taking 20-30 g of cream cheese, placing it at room temperature for 1 hour, and then centrifuging it at 3000 r / min for 30 minutes at 20° C. to collect the whey in the lower layer, and expressing the internal whey precipitation amount (%) by the mass of whey precipitated per 100 g of cream cheese; the surface whey precipitation rate can be tested by the following steps: placing 100 g of cream cheese in a sealed cylindrical container, placing it in a refrigerator at 10° C. for 5 days, unsealing and weighing the total weight W1, the weight WP of the cylindrical container, and the weight W2 of the collected surface precipitated whey, and calculating the surface whey precipitation amount of the cream cheese according to the surface whey precipitation amount=(W2 / (W1-WP))×100%.

[0030] In the present invention, cream cheese includes cream and concentrated raw milk, which can ensure high protein content and rich nutrition. In some embodiments, the raw materials of cream cheese include: 500-600 parts of concentrated raw milk, 400-500 parts of cream, 0.5-1.5 parts of emulsifier, 0.1-0.3 parts of starter, 0.002-0.004 parts of rennet, and 0.04-0.06 parts of lipase in parts by weight.

[0031] Among them, concentrated raw milk refers to raw milk that has been concentrated. Concentrated raw milk has a high protein content and a low water content, which is conducive to ensuring the protein content in cream cheese. Light cream refers to the fat part separated from raw milk, usually obtained by centrifugation of raw milk. By reasonably adjusting the mass fractions of concentrated raw milk and light cream, the protein content and fat content in cream cheese can be controlled as needed.

[0032] Emulsifiers are agents that can make concentrated raw milk and cream form a uniform dispersion; starter agents can hydrolyze concentrated raw milk and cream into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), making them easier for the human body to digest and absorb, thereby improving the utilization rate of various nutrients. At the same time, starter agents, rennet and lipase can enhance the coagulation effect of the product and make the product have suitable hardness, viscosity and elasticity, which is manifested in a delicate texture and a thick taste.

[0033] The components of cream cheese play a synergistic role. When the mass fraction of concentrated raw milk in the raw material is too small and the cream is too much, the product will be too hard and elastic, and it will be difficult to take into account both the spreadability and adhesion properties; when the mass fraction of concentrated raw milk in the raw material is too large and the cream is too little, the product will be too hard and elastic, and it will be difficult to take into account both the spreadability and adhesion properties.

[0034] Emulsifiers can promote the uniform dispersion of concentrated raw milk and cream, and fermentation agents can promote the hydrolysis of concentrated raw milk and cream into small molecules that are more easily absorbed by the human body; rennet can coagulate proteins, making the texture of cream cheese more compact and delicate; lipase can promote fat enzymatic hydrolysis, enhance the flavor of cream cheese, enhance the drawing performance, and improve the texture. In addition, the mass fraction of emulsifiers, fermentation agents, rennet, and lipase will also affect the hardness, viscosity, and elasticity of cream cheese, and thus affect the spreadability and adhesion of cream cheese. If the mass fraction of emulsifier is too small, it will affect the uniform dispersion of concentrated raw milk and cream, and affect the joint action of concentrated raw milk and cream. If the mass fraction of emulsifier is too small, the hardness of cream cheese will be low, making it difficult for the cream cheese to maintain a stable state when used as a spread on bread, and it will easily penetrate into the bread; if the mass fraction of emulsifier is too large, it will affect the functioning of leavening agent, rennet and lipase, resulting in low viscosity of cream cheese, making it difficult to maintain adhesion with staple food, vegetables and fruits when used as a dipping sauce for vegetables and fruits.

[0035] The present invention does not limit the specific types of concentrated raw milk and cream. For example, in some embodiments, the protein content of concentrated raw milk is 6.0-6.4%, the fat content is 7.2-7.6%, and the water content is 80-90%; the fat content of cream is 36-40%. Controlling the protein content in concentrated raw milk and the fat content in cream as needed is conducive to further increasing the protein and fat content of cream cheese.

[0036] The present invention does not limit the specific method of obtaining concentrated raw milk, as long as the protein content of the concentrated raw milk is guaranteed. Under the condition of a temperature of 20-25° C., the raw milk is placed on one side of the RO membrane, and a pressure of 18-22 bar is applied to the raw milk, so that the water in the raw milk passes through the other side of the RO membrane to obtain concentrated raw milk.

[0037] Among them, the pore size of the RO membrane is not greater than 200D.

[0038] The present invention does not limit the specific preparation process of cream cheese. For example, in some embodiments, cream cheese is prepared by a method comprising the following process: adding a starter, rennet, and lipase to a raw material system comprising concentrated raw milk, cream, and an emulsifier, and fermenting the mixture until the fermentation acidity reaches 45-50°T to obtain cream cheese; the emulsifier is selected from at least one of tartaric acid mono- and di-glycerides, soy lecithin, sodium carboxymethyl cellulose, and monoglycerides.

[0039] Wherein, the starter, rennet and lipase can be added to the raw material system separately or simultaneously. When added separately, the present invention does not limit the order of precedence but the time interval of addition should be controlled to be no more than 10 minutes; when added simultaneously, it means that the starter, rennet and lipase are added to the raw material system separately and simultaneously without mixing.

[0040] In the above preparation process, concentrated raw milk, cream and emulsifier are mixed, and then subjected to homogenization, sterilization and cooling treatment to obtain a sterilized raw material, and then a starter, rennet and lipase are added in sequence for fermentation treatment. After demulsification, refinement and cooling, cream cheese is obtained. The hardness, viscosity and elasticity of the cream cheese finally prepared are within an appropriate range, the texture is uniform, the taste is delicate and the whey precipitation rate is low.

[0041] In some embodiments, the acidity of the cream cheese after storage at 4° C. for 21 days is below 96° T. Within 21 days, the acidity of the cream cheese product can still be controlled within a specific range, maintaining a stable texture and taste of the product.

[0042] A second aspect of the present invention provides a method for preparing cream cheese, comprising the following steps:

[0043] Performing a homogenization and dispersion treatment on a raw material system including concentrated raw milk, cream, and an emulsifier to obtain a homogenized raw material; performing a sterilization treatment on the homogenized raw material, and after cooling, obtaining a sterilized raw material;

[0044] Adding a starter, rennet and lipase to the sterilized raw material, fermentation treatment is carried out until the fermentation acidity reaches 45-50°T, thereby obtaining cream cheese.

[0045] The present invention does not limit the reaction site of the above preparation method, for example, it can be a batching tank, a chemical tank, etc.

[0046] The concentrated raw milk, cream and emulsifier are mixed to obtain a raw material system including the concentrated raw milk, cream and emulsifier, and the raw material system is homogenized and dispersed so that the concentrated raw milk, cream and emulsifier are fully mixed and evenly dispersed to obtain a homogenized raw material; the homogenized raw material is sterilized and cooled to obtain a sterilized raw material. The sterilization temperature is 90 to 95°C, the sterilization time is 280 to 300 seconds, and the cooling temperature is 37°C.

[0047] Subsequently, a starter, rennet and lipase are added to the sterilized raw material to evenly disperse the starter, rennet and lipase in the raw material, thereby ensuring that the fermentation reaction, the coagulation reaction and the lipolysis reaction occur thoroughly, thereby obtaining cream cheese with excellent performance.

[0048] The fermentation process of the present invention takes the fermentation acidity reaching 45-50°T as the fermentation end point. After the fermentation is completed, the fermentation product is demulsified and refined, and then cooled to 15-18°C to terminate the fermentation, and finally the cream cheese of the present invention is obtained, and the cream cheese can be filled and refrigerated.

[0049] The hardness, viscosity and elasticity of the cream cheese prepared by the preparation method are within an appropriate range, and the cream cheese has uniform texture, neat organizational morphology, delicate taste, low whey precipitation rate and good stability.

[0050] By limiting the parameters of the homogenization and dispersion treatment, it is beneficial to keep the material in a uniform and stable liquid phase. For example, the temperature of the homogenization and dispersion treatment is 50-60°C, the first-level homogenization pressure is 30-40 bar, and the second-level homogenization pressure is 160-180 bar.

[0051] The present invention is further described below by specific examples and comparative examples. Unless otherwise specified, the reagents, materials and instruments used below are all conventional reagents, conventional materials and conventional instruments, which can be commercially obtained, and the reagents and materials involved can also be synthesized by conventional synthesis methods. The specific sources of some raw materials in the following preparation process are:

[0052] Raw milk: factory-provided, protein 3.2%, fat 4.1%, moisture content 87%.

[0053] Cream: factory separated, fat content 38%;

[0054] Starter cultures, rennet, and lipase were from Chr. Hansen;

[0055] Fat substitute: composed of 10-20 parts by weight of whey protein and 5-10 parts by weight of lipolysate.

[0056] Example 1

[0057] (1) Concentration: Place raw milk on one side of an RO membrane at a temperature of 20°C and apply a pressure of 20 bar to the raw milk so that the water in the raw milk passes through the other side of the RO membrane to obtain concentrated raw milk; the protein content of the concentrated raw milk is 6.0%, the fat content is 7.6%, and the water content is 85%;

[0058] (2) Ingredients: 500 parts by weight of concentrated raw milk, 499 parts by weight of cream, and 1 part by weight of an emulsifier (comprising tartaric acid mono- and di-glycerides and monoglyceride in a mass ratio of 93:7) were mixed to obtain a raw material system;

[0059] (3) Homogenization and sterilization: The raw material system in step (2) is homogenized at a primary homogenization pressure of 35 bar and a secondary homogenization pressure of 170 bar, and then sterilized to obtain a homogenized material. The sterilization temperature is 95° C. and the sterilization time is 300 seconds.

[0060] (4) Fermentation: The homogenized material in step (3) is cooled to 37° C., 0.2 parts by weight of a starter, 0.003 parts by weight of rennet, and 0.05 parts by weight of a lipase are added, and the mixture is fermented at a constant temperature of 37° C. until the fermentation acidity reaches 45° T, thereby obtaining a fermentation product;

[0061] (5) Thinning: The fermentation product of step (4) is immediately demulsified and thinned, and then cooled to 16° C. to obtain the cream cheese of this embodiment.

[0062] Example 2

[0063] The preparation process is basically the same as that of Example 1, except that in step (2), the ingredients "500 parts by mass of concentrated raw milk, 499 parts by mass of light cream, and 1 part by mass of an emulsifier (comprising tartaric acid mono- and di-glycerides and monoglycerides in a mass ratio of 93:7)" are replaced with "400 parts by mass of concentrated milk, 598.5 parts by mass of light cream and 1.5 parts by mass of an emulsifier (comprising tartaric acid mono- and di-glycerides, monoglycerides, soy lecithin and sodium carboxymethyl cellulose in a mass ratio of 90:7:1.5:1.5)", and other conditions remain unchanged to obtain the cream cheese of this example.

[0064] Example 3

[0065] The preparation process is basically the same as that of Example 1, except that in step (2), the ingredients "500 parts by mass of concentrated raw milk and 499 parts by mass of light cream" are replaced by "550 parts by mass of concentrated milk and 549 parts by mass of light cream", and other conditions remain unchanged to obtain the cream cheese of this example.

[0066] Example 4

[0067] The preparation process is basically the same as that of Example 1, except that in step (2), the ingredients "500 parts by mass of concentrated raw milk and 499 parts by mass of light cream" are replaced by "550 parts by mass of concentrated milk and 450 parts by mass of light cream", and other conditions remain unchanged to obtain the cream cheese of this example.

[0068] Example 5

[0069] The preparation process is basically the same as that of Example 1, except that in the ingredients in step (2), "500 parts by mass of concentrated raw milk and 499 parts by mass of light cream" are replaced by "600 parts by mass of concentrated milk and 400 parts by mass of light cream", and other conditions remain unchanged to obtain the cream cheese of this example.

[0070] Example 6

[0071] The preparation process is basically the same as that of Example 1, except that in the fermentation in step (4), "0.2 parts by mass of starter, 0.003 parts by mass of rennet, and 0.05 parts by mass of lipase" are replaced by "0.1 parts by mass of starter, 0.002 parts by mass of rennet, and 0.04 parts by mass of lipase", and other conditions remain unchanged to obtain the cream cheese of this example.

[0072] Example 7

[0073] The preparation process is basically the same as that of Example 1, except that in the fermentation in step (4), "0.2 parts by mass of starter, 0.003 parts by mass of rennet, and 0.05 parts by mass of lipase" are replaced by "0.3 parts by mass of starter, 0.004 parts by mass of rennet, and 0.06 parts by mass of lipase", and other conditions remain unchanged to obtain the cream cheese of this example.

[0074] Comparative Example 1

[0075] The preparation process is basically the same as that of Example 1, except that in step (2), the ingredients "500 parts by mass of concentrated raw milk, 499 parts by mass of cream, and 1 part by mass of emulsifier" are replaced by "500 parts by mass of concentrated milk, 499.6 parts by mass of cream and 0.4 parts by mass of emulsifier", and other conditions remain unchanged to obtain the cream cheese of this comparative example.

[0076] Comparative Example 2

[0077] The preparation process is basically the same as that of Example 1, except that in step (2), "500 parts by mass of concentrated raw milk and 499 parts by mass of light cream" are replaced by "350 parts by mass of concentrated milk and 659 parts by mass of light cream", and other conditions remain unchanged to obtain the cream cheese of this comparative example.

[0078] Comparative Example 3

[0079] The preparation process is basically the same as that of Example 1, except that in the ingredients in step (2), "499 parts by mass of cream and 1 part by mass of emulsifier" is replaced by "498 parts by mass of cream and 2 parts by mass of emulsifier", and other conditions remain unchanged to obtain the cream cheese of this comparative example.

[0080] Comparative Example 4

[0081] The preparation process is basically the same as that of Example 1, except that in the ingredients in step (2), "499 parts by mass of light cream and 1 part by mass of emulsifier" are replaced by "498 parts by mass of fat substitute and 2 parts by mass of emulsifier", and other conditions remain unchanged to obtain the cream cheese of this comparative example.

[0082] Comparative Example 5

[0083] The preparation process is basically the same as that of Example 1, except that in step (4), the fermentation acidity "45°T" is replaced by "40°T", and other conditions remain unchanged to obtain the cream cheese of this comparative example.

[0084] Comparative Example 6

[0085] The preparation process of Example 1 is basically the same, except that in step (4), the fermentation acidity "45°T" is replaced by "60°T", and other conditions remain unchanged to obtain the cream cheese of this comparative example.

[0086] Test example

[0087] 1) Sensory evaluation: 35 professional evaluators (male to female ratio of 1:1) were randomly selected to evaluate the product based on the organizational state and color, flavor and taste of the cream cheese on the first day of shelf life. The full score of each indicator was 30 points, 40 points and 40 points. Each sample was tested three times and the average value was taken. The sensory evaluation standards are shown in Table 1, and the evaluation results are shown in Tables 2 and 3.

[0088] 2) Hardness, adhesion and elasticity: A BROOKFIELD texture analyzer with a TA11 probe was used and the parameters were set as follows: pre-test speed: 1 mm / s; test speed: 1 mm / s; post-test speed: 1 mm / s; punching depth: 10 mm; trigger load: 1 g; each sample was tested three times and the average value was taken. The hardness, adhesion and elasticity test results are shown in Table 4.

[0089] 3) Internal whey precipitation rate: 20-30 g of cream cheese was placed at room temperature for 1 h, then centrifuged at 3000 r / min at 20°C for 30 min, and the whey at the bottom layer was collected. The internal whey precipitation rate was expressed as the mass of whey precipitated per 100 g of cream cheese (%);

[0090] Surface whey precipitation rate: 100 g of cream cheese was placed in a sealed cylindrical container and placed in a refrigerator at 10°C for 5 days. The total weight W1, the weight WP of the cylindrical container and the weight W2 of the collected surface precipitated whey were weighed after unsealing. The surface whey precipitation amount of the cream cheese was calculated according to surface whey precipitation amount = (W2 / (W1-WP)) × 100%. Each sample was tested three times and the average value was taken. The specific results are shown in Table 5.

[0091] 4) Stability test: The pH and acidity of the cream cheese on the first day (0d) of the shelf life were measured, and the pH and acidity of the cream cheese were monitored after storage at 4°C for 7d, 14d, and 21d. Each sample was tested three times and the average value was taken. The specific results are shown in Table 6.

[0092] Table 1

[0093]

[0094]

[0095] Table 2

[0096]

[0097] Table 3

[0098]

[0099] Table 4

[0100] serial number Hardness(g) Adhesion(g) elasticity Example 1 322.25 44.25 0.203 Example 2 319.54 41.16 0.219 Example 3 311.25 44.29 0.204 Example 4 313.55 43.19 0.201 Example 5 317.15 42.55 0.200 Example 6 310.05 43.34 0.208 Example 7 318.75 44.18 0.198 Comparative Example 1 303.54 43.12 0.207 Comparative Example 2 332.54 44.21 0.222 Comparative Example 3 322.25 40.14 0.234 Comparative Example 4 321.37 37.89 0.234 Comparative Example 5 327.21 38.19 0.231 Comparative Example 6 321.37 38.67 0.236

[0101] Table 5

[0102]

[0103]

[0104] Table 6

[0105]

[0106] According to the results of Table 2 and Table 3, the cream cheese of Examples 1-7 has a high overall score in terms of texture, color, flavor, and taste. The cream cheese of Examples 1-7 has a good texture, taste, and flavor. The product has no whey precipitation, a fresh sour taste, a strong cheese characteristic flavor, and a harmonious cream aroma. Comparative Examples 1-6 all have problems with taste and taste, indicating that the composition and proportion of the formula have a significant impact on the final taste. This shows that the components of the product raw materials of the present invention affect each other and play a synergistic role.

[0107] According to Table 4, the hardness of the cream cheese in Examples 1-7 is 310-323g, the adhesive force is 41-45g, and the elasticity is 0.198-0.219. It has a suitable range of hardness, adhesive force and elasticity, and exhibits good spreading performance and adhesive performance, so that the cream cheese can maintain a stable state when used as a spread on bread, and almost does not penetrate into the bread, and has good durability. At the same time, when used as a dipping sauce for vegetables and fruits, it can maintain an adhesive state with staple foods, vegetables, and fruits, and has a significant wire drawing effect. The hardness of the cream cheese in Comparative Example 1 is low; the hardness of the cream cheese in Comparative Example 2 is high, and the elasticity is high; the adhesive force of Comparative Example 3 is low, and the elasticity is high; the adhesive force of the cream cheese in Comparative Example 4 is low, and the elasticity is high; the hardness of the cream cheese in Comparative Example 5 is high, the adhesive force is low, and the elasticity is high; the adhesive force of the cream cheese in Comparative Example 6 is low, and the elasticity is high. The cream cheeses in Comparative Examples 1-6 cannot take into account both spreading performance and adhesive performance. This indicates that if the substances of the present invention are added in different amounts, the effects of other components will be affected, and ultimately the hardness, adhesion and elasticity of the obtained products will be different.

[0108] According to Table 5, the internal whey precipitation rate of each embodiment is not higher than 0.71%, and the surface whey precipitation rate is not higher than 0.71%, and the embodiment has good water retention, which shows that the cream cheese of each embodiment has high stability, which is due to the synergistic effect of the specific mass fractions of concentrated raw milk, cream, and emulsifier; while the emulsifier in Comparative Example 1 is relatively small, the concentrated raw milk in Comparative Example 2 is relatively small and the cream is relatively large, the emulsifier in Comparative Examples 3 and 4 is relatively large, and the cream in Comparative Example 4 is replaced by a fat substitute, and the fermentation acidity of Comparative Examples 5 and 6 is not in the range of 45-50°T, resulting in a high whey precipitation rate and low stability of the cream cheese of Comparative Examples 1-4.

[0109] According to Table 6, the acidity of the cream cheese of Examples 1-7 is kept below 96°T at 21d, the acidity is well controlled, and the taste and mouthfeel of the product can still remain stable; while the cream cheese of Comparative Examples 1-4 and Comparative Example 6 has higher acidity at 0d, 7d, 14d, and 21d, and the acidity at 21d exceeds 96°T, while the acidity of Comparative Example 6 is far below 80°T, all resulting in poor product taste.

[0110] The preferred specific embodiments and experimental verification of the present invention are described in detail above. It should be understood that ordinary technicians in this field can make many modifications and changes based on the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by technicians in this technical field based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A cream cheese, characterized in that: The hardness of the cream cheese is 310-323 g, the adhesive force is 41-45 g, and the elasticity is 0.198-0.

219.

2. The cream cheese according to claim 1, characterized in that The internal whey precipitation rate of the cream cheese is 0.53-0.71%; The surface whey precipitation rate of the cream cheese is 0.63-0.71%.

3. The cream cheese according to claim 1 or 2, characterized in that The raw materials of the cream cheese include, by weight: 400-600 parts of concentrated raw milk, 400-600 parts of light cream, 0.5-1.5 parts of emulsifier, 0.1-0.3 parts of starter, 0.002-0.004 parts of rennet, and 0.04-0.06 parts of lipase.

4. The cream cheese according to claim 3, characterized in that The concentrated raw milk has a protein content of 6.0-6.4%, a fat content of 7.2-7.6%, and a water content of 80-90%; The fat content of the cream is 36-40%.

5. The cream cheese according to claim 3, characterized in that The concentrated raw milk is prepared by a method comprising the following steps: At a temperature of 20-25°C, raw milk is placed on one side of the RO membrane and a pressure of 18-22 bar is applied to the raw milk, so that the water in the raw milk passes through the other side of the RO membrane to obtain concentrated raw milk.

6. The cream cheese according to claim 5, characterized in that The pore size of the RO membrane is no greater than 200D.

7. The cream cheese according to any one of claims 1 to 6, characterized in that The cream cheese is prepared by a method comprising the following steps: Adding a starter, rennet and lipase to a raw material system including concentrated raw milk, cream and an emulsifier, and fermenting the mixture until the fermentation acidity reaches 45-50°T, thereby obtaining the cream cheese; The emulsifier is selected from at least one of tartaric acid mono- and di-glycerides, soybean lecithin, sodium carboxymethyl cellulose, and monoglycerides.

8. The cream cheese according to claim 7, characterized in that The acidity of the cream cheese after being stored at 4° C. for 21 days is below 96° T.

9. A method for preparing cream cheese according to any one of claims 1 to 8, characterized in that: The following steps are involved: Performing homogenization and dispersion treatment on a raw material system including concentrated raw milk, cream, and an emulsifier to obtain a homogenized raw material; Sterilizing the homogenized raw material, and obtaining the sterilized raw material after cooling; Adding a starter, rennet and lipase to the sterilized raw material, fermentation treatment is carried out until the fermentation acidity reaches 45-50°T, thereby obtaining the cream cheese.

10. The method for preparing cream cheese according to claim 9, characterized in that: The temperature of the homogenization and dispersion treatment is 50-60° C., the first-level homogenization pressure is 30-40 bar, and the second-level homogenization pressure is 160-180 bar.

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