Nut cheese stick and preparation method thereof

Abstract

The nut cheese stick comprises a raw material group, a nut group, lactic acid, emulsifying salt, colloid and water. The raw material group comprises cheese, butter, kale powder and concentrated milk protein; the nut group comprises nut powder and nut particles; the preparation method comprises the following steps: heating a raw material group, colloid and emulsifying salt in a melting pot, adding nut groups and lactic acid, feeding into a temporary storage tank, sterilizing, feeding into a flash tank for degassing, feeding into an emulsifying tank after degassing, emulsifying, and quickly cooling to obtain the nut cheese stick. The nut cheese stick prepared by the method disclosed by the invention is balanced in nutrition, fine and smooth in taste and stable in quality.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a nut cheese stick and a preparation method thereof. Background Art

[0002] Cheese sticks are a type of processed cheese, made from natural cheese and rich in nutritional value. Some auxiliary materials and emulsifying salts are added during the production of processed cheese and the corresponding process is carried out. The product has a smooth and dense texture and a mild flavor, which greatly improves the taste of natural cheese and makes it suitable for the flavor that Chinese people like. It is a convenient dairy product that is easy to preserve. At present, processed cheese is widely popular among the public due to its advantages such as product diversity and moderate price. Its consumption accounts for 60%-70% of the total cheese consumption in the world. In particular, cheese sticks have gradually become the first choice for healthy snacks for children and teenagers.

[0003] Currently, the cheese stick products on the market are all original flavor or fruit flavor, with relatively single flavors. There are no nut cheese stick products, which makes it difficult to meet the growing needs of young consumers. Summary of the invention

[0004] In view of this, the present application provides a nut cheese stick with balanced nutrition, delicate taste and stable quality.

[0005] According to one aspect of the present application, a nut cheese stick is provided, comprising: a raw material group, a nut group, lactic acid, emulsifying salt, colloid and water; the raw material group comprises cheese, butter, kale powder and concentrated milk protein; the nut group comprises nut powder and nut particles; the raw material group, emulsifying salt and colloid are heated in a melting pot, then added to the nut group and lactic acid solution and sent to a temporary storage tank, and then sterilized and sent to a flash tank for degassing, and after degassing, they are put into an emulsifying tank for emulsification and then rapidly cooled to obtain a nut cheese stick.

[0006] In a possible implementation, the percentages of the raw material group are: cheese 51-58%, butter 3-10%, kale powder 0.5-1.5% and concentrated milk protein 1-2%.

[0007] In a possible implementation, the added amount of the nut powder and the nut particles is 5-7%, wherein the ratio of the nut powder to the nut particles is 2:1.

[0008] In a possible implementation, the percentage of the emulsifying salt is 0.8-1.3%, and the percentage of the milk calcium is 0.8-1.6%.

[0009] In a possible implementation, the percentage of the colloid is 0.5-1.2%.

[0010] In a possible implementation, the emulsifying salt is at least one of sodium citrate, disodium dihydrogen pyrophosphate, and sodium hexametaphosphate.

[0011] In a possible implementation, the colloid is at least one of locust bean gum, carrageenan, and gelatin.

[0012] A method for preparing the nut cheese sticks according to claim 1, comprising: S1, adding the cheese, butter, kale powder, concentrated milk protein and colloid that have passed the acceptance test into a melting pot at one time, heating and stirring, and heating to 85°C to obtain a semi-finished product I; S2, adding the nut powder and the nut particles and the diluted lactic acid solution to the semi-finished product I obtained in S1, sampling and measuring ideal indicators after sufficient emulsification, and obtaining a semi-finished product II; S3, pumping the semi-finished product II that has passed the test into a temporary storage tank; S4, sterilizing by steam direct injection at 133-139°C for 10S, and then entering a flash tank, degassing at -0.3bar, and the discharge temperature is 80-85°C to obtain a semi-finished product III; S5, putting the semi-finished product III into an emulsification tank for emulsification for 10 minutes; S6, canning according to 20g after emulsification, and obtaining a finished product after rapid cooling; S7, the finished product is packaged, coded, stored in a warehouse, and tested.

[0013] In a possible implementation, the nut particles are nuts baked at a high temperature of 200-230° C. for 25-35 minutes, and then cut into nut particles of 2-3 mm after baking and cooling.

[0014] In a possible implementation, the stirring speed in the melting pot is 1000 r / min-1800 r / min.

[0015] The beneficial effects of the present invention are as follows: a raw material group, a nut group, lactic acid, emulsifying salt, colloid and water are provided; the raw material group includes cheese, butter, kale powder and concentrated milk protein; the nut group includes nut powder and nut particles; the raw material group, emulsifying salt and colloid are heated in a melting pot, then added to the nut group and lactic acid solution and sent to a temporary storage tank, and then sent to a flash tank for degassing after sterilization, and then put into an emulsifying tank for emulsification after degassing and then quickly cooled to obtain a nut cheese stick; by adjusting the baking temperature and adding ratio of the nuts, the finished nut cheese stick has a delicate taste, organically combines the aroma of cheese with the crispness and flavor of nuts, and meets the dual needs of consumers for nuts and cheese; by adding green kale powder, the color selection of the cheese stick can be enriched, and the aroma of cheese and nuts can be better combined. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present invention will be described clearly and completely below in combination with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0017] Examples of the embodiments are shown in , wherein the same or similar symbols throughout represent the same or similar elements or elements with the same or similar functions. The embodiments described below by reference are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0018] In the description of the present invention, it is necessary to understand that the terms "center", "longitudinal", "lateral", "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicating the orientation or position relationship are based on the orientation or position relationship shown, and are only for the convenience of describing the present invention or simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0019] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0020] In the present invention, unless otherwise clearly specified and limited, the terms "install", "connect", "connect", "fix", "join", "hinge", etc. should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0021] According to one aspect of the present application, a nut cheese stick is provided, comprising: a raw material group, a nut group, lactic acid, emulsifying salt, colloid and water; the raw material group comprises cheese, butter, kale powder and concentrated milk protein; the nut group comprises nut powder and nut particles; the raw material group, emulsifying salt and colloid are heated in a melting pot, then added with the nut group and lactic acid and sent to a temporary storage tank, and then sterilized and sent to a flash tank for degassing, and after degassing, they are put into an emulsifying tank for emulsification and then rapidly cooled to obtain a nut cheese stick.

[0022] In one possible implementation, the percentages of the raw material group are: 51-58% cheese, 3-10% butter, 0.5-1.5% kale powder and 1-2% concentrated milk protein; the added amount of nut powder and nut particles is 5-7%, wherein the ratio of nut powder to the nut particles is 2:1; the percentage of emulsifying salt is 0.8-1.3%, the percentage of milk calcium is 0.8-1.6%; and the percentage of colloid is 0.5-1.2%.

[0023] In a possible method for preparing the above-mentioned nut cheese stick, the method comprises the following steps:

[0024] S1. Add qualified cheese, butter, kale powder, concentrated milk protein and colloid into a melting pot at once, heat and stir, stir at a speed of 1000r / min-1800r / min, heat to 85°C, and obtain semi-finished product I;

[0025] S2, adding nut powder, nut particles and the diluted lactic acid solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0026] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0027] S4, sterilize by steam direct injection at 133-139°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80-85°C to obtain semi-finished product III;

[0028] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0029] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0030] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0031] In a possible implementation, the nut particles are nuts baked at a high temperature of 200-230° C. for 25-35 minutes, and then cut into nut particles of 2-3 mm after baking and cooling.

[0032] Preferably, the emulsifying salt is at least one of sodium citrate, disodium dihydrogen pyrophosphate, and sodium hexametaphosphate.

[0033] Preferably, the colloid is at least one of locust bean gum, carrageenan and gelatin.

[0034] The implementation process and products of this solution are described in detail below with several specific embodiments and comparative embodiments.

[0035] Example 1

[0036] In this embodiment, the nut cheese stick is prepared from the following materials in parts by weight: 51% cheese, 3% butter, 5% nut powder and nut particles, 0.5% kale powder, 1% concentrated milk protein, 0.8% sodium citrate, 0.8% milk calcium, 0.5% locust bean gum, and the balance is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1. The nuts are baked at 200°C and the baking time is 25 minutes.

[0037] The present embodiment processes cheese sticks according to the following steps:

[0038] S1, adding 51% of the qualified cheese, 3% of butter, 0.5% of kale powder, 1% of concentrated milk protein and 0.5% of locust bean gum into a melting pot at once, heating and stirring, stirring at a speed of 1000r / min, heating to 85°C, and obtaining semi-finished product I;

[0039] S2, adding 5% of nut powder and nut particles in a ratio of 2:1 and 0.8% of the diluted sodium citrate solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0040] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0041] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80°C to obtain semi-finished product III;

[0042] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0043] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0044] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0045] Example 2

[0046] In this embodiment, the nut cheese sticks are prepared from the following materials in parts by weight: 54% cheese, 6% butter, 6% nut powder and nut particles, 1% kale powder, 1.5% concentrated milk protein, 1.3% sodium hexametaphosphate, 1.6% milk calcium, 0.8% carrageenan, and the remainder is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1. The nuts are baked at 215°C and the baking time is 30 minutes.

[0047] The present embodiment processes cheese sticks according to the following steps:

[0048] S1. Add 54% of the qualified cheese, 6% of butter, 1% of kale powder, 1.5% of concentrated milk protein and 0.8% of carrageenan into a melting pot at once, heat and stir at a stirring speed of 1100r / min, and heat to 85°C to obtain semi-finished product I;

[0049] S2, adding 6% of nut powder and nut particles in a ratio of 2:1 and 1.3% of diluted sodium hexametaphosphate to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain semi-finished product II;

[0050] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0051] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, the discharge temperature is 83°C, and semi-finished product III is obtained;

[0052] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0053] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0054] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0055] Example 3

[0056] In this embodiment, the nut cheese sticks are prepared from the following materials in weight proportions: 58% cheese, 10% butter, 7% nut powder and nut particles, 1.5% kale powder, 2% concentrated milk protein, 1.3% sodium hexametaphosphate, 1.2% milk calcium, 1.2% gelatin, and the remainder is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1. The nuts are baked at 230°C and the baking time is 35 minutes.

[0057] The present embodiment processes cheese sticks according to the following steps:

[0058] S1. Add 58% of the qualified cheese, 10% of butter, 1.5% of kale powder, 2% of concentrated milk protein and 1.2% of gelatin into a melting pot at once, heat and stir at a stirring speed of 1100r / min, and heat to 85°C to obtain semi-finished product I;

[0059] S2, adding 7% of nut powder and nut particles in a ratio of 2:1 and 1.3% of diluted sodium hexametaphosphate to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0060] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0061] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, the discharge temperature is 83°C, and semi-finished product III is obtained;

[0062] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0063] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0064] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0065] Comparative Example 1

[0066] In this embodiment, the nut cheese stick is prepared from the following materials in parts by weight: 51% cheese, 3% butter, 5% nut powder and nut particles, 0.5% kale powder, 1% concentrated milk protein, 0.8% sodium citrate, 0.8% milk calcium, 0.5% locust bean gum, and the balance is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the nuts are baked at a temperature lower than 200°C and for a time less than 25 minutes.

[0067] The present embodiment processes cheese sticks according to the following steps:

[0068] S1, adding 51% of the qualified cheese, 3% of butter, 0.5% of kale powder, 1% of concentrated milk protein and 0.5% of locust bean gum into a melting pot at once, heating and stirring, stirring at a speed of 1000r / min, heating to 85°C, and obtaining semi-finished product I;

[0069] S2, adding 5% of nut powder and nut particles in a ratio of 2:1 and 0.8% of the diluted sodium citrate solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0070] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0071] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80°C to obtain semi-finished product III;

[0072] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0073] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0074] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0075] Comparative Example 2

[0076] In this embodiment, the nut cheese stick is prepared from the following materials in parts by weight: 54% cheese, 6% butter, 6% nut powder and nut particles, 1% kale powder, 1.5% concentrated milk protein, 1.3% sodium hexametaphosphate, 1.6% milk calcium, 0.8% carrageenan, and the remainder is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1, and the baking temperature of the nuts is greater than 230°C, and the baking time is greater than 35 minutes.

[0077] The present embodiment processes cheese sticks according to the following steps:

[0078] S1. Add 54% of the qualified cheese, 6% of butter, 1% of kale powder, 1.5% of concentrated milk protein and 0.8% of carrageenan into a melting pot at once, heat and stir at a stirring speed of 1100r / min, and heat to 85°C to obtain semi-finished product I;

[0079] S2, adding 6% of nut powder and nut particles in a ratio of 2:1 and 1.3% of diluted sodium hexametaphosphate to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain semi-finished product II;

[0080] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0081] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, the discharge temperature is 83°C, and semi-finished product III is obtained;

[0082] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0083] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0084] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0085] Comparative Example 3

[0086] In this embodiment, the nut cheese stick is prepared from the following materials in weight proportions: 51% cheese, 3% butter, 5% nut powder and nut particles, 1% concentrated milk protein, 0.8% sodium citrate, 0.8% milk calcium, 0.5% locust bean gum, and the remainder is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1. The nuts are baked at 200°C and the baking time is 25 minutes.

[0087] The present embodiment processes cheese sticks according to the following steps:

[0088] S1, adding 51% of the qualified cheese, 3% of butter, 1% of concentrated milk protein and 0.5% of locust bean gum into a melting pot at once, heating and stirring, stirring at a speed of 1000r / min, heating to 85°C, and obtaining semi-finished product I;

[0089] S2, adding 5% of nut powder and nut particles in a ratio of 2:1 and 0.8% of the diluted sodium citrate solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0090] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0091] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80°C to obtain semi-finished product III;

[0092] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0093] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0094] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0095] Comparative Example 4

[0096] In this embodiment, the nut cheese stick is prepared from the following materials in parts by weight: 51% cheese, 3% butter, 5% nut powder and nut particles, 0.4% kale powder, 1% concentrated milk protein, 0.8% sodium citrate, 0.8% milk calcium, 0.5% locust bean gum, and the balance is water. The above percentages are the percentages of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1. The nuts are baked at 200°C and the baking time is 25 minutes.

[0097] The present embodiment processes cheese sticks according to the following steps:

[0098] S1, adding 51% of the qualified cheese, 3% of butter, 0.4% of kale powder, 1% of concentrated milk protein and 0.5% of locust bean gum into a melting pot at once, heating and stirring, stirring at a speed of 1000r / min, heating to 85°C, and obtaining semi-finished product I;

[0099] S2, adding 5% of nut powder and nut particles in a ratio of 2:1 and 0.8% of the diluted sodium citrate solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0100] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0101] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80°C to obtain semi-finished product III;

[0102] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0103] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0104] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0105] Comparative Example 5

[0106] In this embodiment, the nut cheese stick is prepared from the following materials in parts by weight: 51% cheese, 3% butter, 5% nut powder and nut particles, 1.6% kale powder, 1% concentrated milk protein, 0.8% sodium citrate, 0.8% milk calcium, 0.5% locust bean gum, and the balance is water. The above percentages are the percentage of the mass of each raw material to the total mass, and the ratio of nut powder to nut particles is 2:1. The nuts are baked at 200°C and the baking time is 25 minutes.

[0107] The present embodiment processes cheese sticks according to the following steps:

[0108] S1, adding 51% of the qualified cheese, 3% of butter, 1.6% of kale powder, 1% of concentrated milk protein and 0.5% of locust bean gum into a melting pot at once, heating and stirring at a stirring opening of 1000r / min, heating to 85°C, and obtaining semi-finished product I;

[0109] S2, adding 5% of nut powder and nut particles in a ratio of 2:1 and 0.8% of the diluted sodium citrate solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II;

[0110] S3, pump the qualified semi-finished product II into the temporary storage tank;

[0111] S4, sterilize by steam direct injection at 133°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80°C to obtain semi-finished product III;

[0112] S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes;

[0113] S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling;

[0114] S7. Finished products are packaged, coded, stored in warehouses and tested.

[0115] Table 1 Sensory quality evaluation criteria for nut cheese sticks

[0116]

[0117] Table 2 Sensory results of nut cheese stick example samples

[0118] project Sensory evaluation results Example 1 Rich nut and cheese flavor, with good combination of nut and cheese flavor, and the best nut hardness Example 2 Rich nut and cheese flavor, with good combination of nut and cheese flavor, and the best nut hardness Example 3 Rich nut and cheese flavor, with good combination of nut and cheese flavor, and the best nut hardness Comparative Example 1 Lighter nutty flavor, softer hardness Comparative Example 2 Rich nutty and cheese flavor, with a hard nut texture Comparative Example 3 Rich nutty and cheese flavors, dispersed nutty and cheese flavors, optimal nut hardness Comparative Example 4 Strong nut and cheese flavor, average improvement in the combination of nut and cheese flavor, and the best nut hardness Comparative Example 5 The taste of kale powder masks the taste of cheese and nuts. The flavor is average, and the nut hardness is the best.

[0119] The nut cheese stick provided by the present invention comprises nut powder and nut particles, wherein the nut powder is roasted nut powder, and the nut particles are processed by a roasting process. Based on the total weight of the nut cheese stick, the raw material composition comprises 51-58% of cheese, 3-10% of butter, and 5-7% of nut powder and nut particles, wherein the ratio of nut powder to nut particles is 2:1, kale powder is 0.5-1.5%, concentrated milk protein is 1-2%, emulsifying salt is 0.8-1.3%, milk calcium is 0.8-1.6%, colloid is 0.5-1.2%, and the balance is water, and the above percentages are the percentages of the mass of each raw material to the total mass, wherein the emulsifying salt is at least one of sodium citrate, disodium dihydrogen pyrophosphate, and sodium hexametaphosphate; the colloid is locust bean gum, carrageenan, gelatin to The invention discloses a nut cheese stick having a nut cheese bar and a nut cheese stick having a nut cheese bar ...

[0120] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A nut cheese stick, characterized in that: include: Raw material group, nut group, lactic acid, emulsifying salt, colloid and water; The raw material group includes cheese, butter, kale powder and concentrated milk protein; The nut group includes nut flour and nut particles; The raw material group, colloid and emulsifying salt are heated in a melting pot, and then the nut group and lactic acid are added to a temporary storage tank, and then sterilized and sent to a flash tank for degassing. After degassing, the raw material group, colloid and emulsifying salt are put into an emulsifying tank for emulsification and then rapidly cooled to obtain a nut cheese stick.

2. The nut cheese stick according to claim 1, characterized in that: The percentages of the raw material group are: cheese 51-58%, butter 3-10%, kale powder 0.5-1.5% and concentrated milk protein 1-2%.

3. The nut cheese stick according to claim 1, characterized in that: The added amount of the nut powder and the nut particles is 5-7%, wherein the ratio of the nut powder to the nut particles is 2:

1.

4. The nut cheese stick according to claim 1, characterized in that: The percentage of the emulsifying salt is 0.8-1.3%, and the percentage of the milk calcium is 0.8-1.6%.

5. The nut cheese stick according to claim 1, characterized in that: The percentage of the colloid is 0.5-1.2%.

6. The nut cheese stick according to claim 1, characterized in that: The emulsifying salt is at least one of sodium citrate, disodium dihydrogen pyrophosphate, and sodium hexametaphosphate.

7. The nut cheese stick according to claim 1, characterized in that: The colloid is at least one of locust bean gum, carrageenan and gelatin.

8. A method for preparing the nut cheese stick according to claim 1, characterized in that: include: S1, adding the qualified cheese, butter, kale powder, concentrated milk protein and colloid into a melting pot at once, heating and stirring, heating to 85° C., to obtain semi-finished product I; S2, adding the nut powder, the nut particles and the diluted lactic acid solution to the semi-finished product I obtained in S1, and after sufficient emulsification, taking samples and measuring idealized indicators to obtain the semi-finished product II; S3, pump the qualified semi-finished product II into the temporary storage tank; S4, sterilize by steam direct injection at 133-139°C for 10 seconds, then enter the flash tank for degassing at -0.3 bar, and the discharge temperature is 80-85°C to obtain semi-finished product III; S5. Put the semi-finished product III into the emulsification tank and emulsify for 10 minutes; S6, after emulsification, canning is performed according to 20g per cent, and the finished product is obtained after rapid cooling; S7. Finished products are packaged, coded, stored in warehouses and tested.

9. The method for preparing nut cheese sticks according to claim 2, characterized in that: The nut particles are nuts baked at a high temperature of 200-230° C. for 25-35 minutes, and cut into nut particles of 2-3 mm after baking and cooling.

10. The method for preparing nut cheese sticks according to claim 2, characterized in that: In the step S1, when heating and stirring are performed in the melting pot, the stirring opening is 1000r / min-1800r / min.

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