Composite cheese product and preparation method thereof

Abstract

The invention provides a composite cheese product and a preparation method thereof. The composite cheese product comprises water and the following components in percentage by mass: 12-65% of natural cheese, 12-18% of edible starch and 0.10-0.25% of a water-based thickening agent, wherein the edible starch is selected from bean-sourced edible starch; moreover, the composite cheese product is subjected to a homogenization treatment, and the homogenization treatment is carried out through microjet high-pressure homogenization. Meanwhile, the product obtained by the preparation method disclosed by the invention has the rich flavor of cheese and the smooth, elastic and tender taste similar to that of bean jelly.

Description

Technical Field

[0001] The invention belongs to the field of dairy products, and in particular relates to an improved product of natural cheese, and further provides a composite cheese product that conforms to Chinese cooking and taste preferences and a preparation method thereof. Background Art

[0002] With the increasing awareness and demand of consumers for cheese products and the continuous growth of the domestic dairy product consumption market, the cheese market has continued to expand in recent years. At the same time, the diversification of cheese types meets the taste preferences of different consumers, from traditional hard cheese, soft cheese to emerging functional cheese and organic cheese, the product variety is rich and diverse.

[0003] The catering industry has an increasing demand for cheese. Whether it is a fast food chain or a high-end restaurant, cheese is one of the essential ingredients. However, cheese is not widely used in the Chinese market. The main reasons include differences in food culture, which makes cheese incompatible with the traditions and taste preferences of Chinese cooking, and many consumers are not used to its strong taste.

[0004] In order to improve the shape and taste of cheese products, some flavor substances are usually added during the production of cheese products to make them more in line with the taste preferences of Chinese people. For example:

[0005] Reference 1 discloses a cheese food and a preparation method thereof, wherein the cheese food is prepared from the following raw materials by weight: 38-55 parts of fresh cheese, 0-13 parts of cream, 5-35 parts of white sugar, 8-20 parts of chocolate, 0-15 parts of jam filling or nuts, and 0.1-3 parts of composite stabilizer. The cheese food of the invention has uniform distribution of cheese particles, a chewy feeling of cheese particles, smooth chocolate coating, stable quality during the shelf life, mild flavor, soft texture, sweet taste, delicate taste, and balanced nutrition. It contains 20-30% protein, 28-48% fat, and 3.5-7% minerals, wherein calcium and phosphorus content are relatively high, and it also contains multiple vitamins; it improves and satisfies the Chinese people's love for cheese products and has a good market prospect.

[0006] Reference 2 discloses a scallion-flavored processed cheese and a preparation method thereof, wherein the processed cheese is prepared from the following raw materials by mass: 25-35% natural cheese, 1.0-1.4% polydextrose, 0.8-1.4% whey protein powder, 15.2-21.2% butter, 5-9.8% skim milk powder, 9-12‰ emulsified salt, 0.5-1.0% colloid, 0.2-0.4% salt, 0.1-0.2% citric acid, 0.1-0.3% onion and garlic powder or onion and garlic flavor essence, and the remainder is water. The invention maintains the texture of the scallion-flavored processed cheese within the range of good ductility and smooth texture by reasonably adjusting the content of colloid and emulsified salt and optimizing the preparation process, and better integrates the scallion flavor into the flavor of the processed cheese by adjusting the fat content in the dry matter and the ratio of cheese and other ingredients, giving the processed cheese more flavor.

[0007] Reference document 3 discloses a rod-shaped composite preserved fruit processed cheese and a preparation method thereof, wherein the processed cheese raw materials include: natural cheese, composite preserved fruit raw materials, seasoning auxiliary materials, nutritional auxiliary materials, stabilizers, emulsifiers, and purified water; the preparation method is: preliminarily removing impurities from the composite preserved fruit raw materials, washing, crushing, and stirring to obtain a mixture, and then adding the composite preserved fruit raw materials (including dried cranberries and dried hawthorns) to refrigerate and form after stirring evenly and smooth in appearance. The composite preserved fruit processed cheese of the invention has a stable and uniform texture, and has opened up a new flavor variety of processed cheese. By adding composite preserved fruits (cranberries and hawthorns) to cover up the unpleasant flavor of cheese, it is more in line with the taste buds of the Chinese people, not only increasing the variety of dairy products, but also increasing the added value of processed cheese, and has certain application value in actual production.

[0008] However, the current improvements in the shape and taste of natural cheese products are still not sufficient. Therefore, based on the study of dairy physical properties, the processing characteristics of cheese are analyzed, and on this basis, cheese products suitable for Chinese cuisine are developed, the categories of the cheese industry are innovated, cheese is integrated with Chinese food culture, and consumers' demand for high quality, diversity, and convenience of cheese is met, which is the future development trend.

[0009] Jelly is one of the traditional Chinese foods. It is made from starch raw materials (pea starch, mung bean starch, sweet potato starch, rice starch or other starch) with an appropriate amount of water, heated and gelatinized, and then cooled to form a gelatinous coagulant. It is crystal clear, tender, refreshing, cool and smooth. It is a starch gel food that is low in calories, fat and contains dietary fiber, and has the effects of cooling down and serving as a dietotherapy.

[0010] Based on this, the present invention combines the production of cheese with jelly, applies microfluidization technology, innovates the cheese production process, and develops a composite cheese product that conforms to Chinese cooking and taste preferences. There are currently no related reports in this regard.

[0011] References:

[0012] Reference 1: CN105104552A

[0013] Reference 2: CN110122583A

[0014] Reference 3: CN114158620A Summary of the invention

[0015] Problem that the invention aims to solve

[0016] The present invention aims to further improve the shape, taste and formability of current natural cheese products. Although the existing cheese products have a strong flavor, they lack a smooth and tender taste, and after refrigeration, they also have a hard or lack elasticity. On the other hand, starch-based products such as "jelly" not only have a smooth elasticity, but also can maintain such a taste after refrigeration, and are more refreshing.

[0017] Therefore, the present invention attempts to combine the two. However, there are still obvious problems in the process. For example, the main components of natural cheese are protein and oil, while starch is mainly high-molecular carbohydrates. These three components not only have poor compatibility, but also are difficult to form a uniform and stable system in the presence of water, which also results in poor formability.

[0018] Furthermore, after a large number of process adjustments, the present invention has found that by adjusting the specific content of cheese and starch, and combining a certain aqueous thickener, and by using a specific homogenization method, the excellent characteristics of the above-mentioned existing cheese products and starch products can be taken into account, and good moldability can also be obtained. That is, the final product has a rich cheese flavor and a smooth and elastic taste similar to "jelly", especially after being refrigerated, it has a more elastic taste. In addition, by using an appropriate aqueous thickener, the long-term stability of the system can be maintained.

[0019] Therefore, the technical problem solved by the present invention is to provide an improved composite cheese product that conforms to Chinese cooking and taste preferences and a preparation method thereof. As an innovative cold food, the composite cheese product combines the rich flavor of cheese with the smooth and tender taste of jelly. While having the low-fat and low-calorie characteristics of jelly, it preserves the flavor and nutrients in the cheese to the greatest extent, and meets the human body's needs for nutrients such as calcium and protein. In addition, the composite cheese product provided by the present invention also has a better surface gloss.

[0020] Moreover, its preparation method is relatively simple and suitable for large-scale production, which makes it very attractive and promising in modern diet.

[0021] Solutions for solving problems

[0022] It has been found that the above technical problems can be solved by implementing the following technical solutions:

[0023] [1] A composite cheese product, wherein the composite cheese product comprises water and the following components by mass:

[0024] 12-65% by mass of natural cheese,

[0025] 12 to 18% by mass of edible starch, and

[0026] 0.10-0.25 mass % of an aqueous thickener;

[0027] Wherein, the edible starch is selected from edible starch derived from beans; and the composite cheese product is homogenized, and the homogenization is performed via micro-jet high-pressure homogenization.

[0028] [2] The composite cheese product according to [1], wherein the composite cheese product has a substantially homogeneous texture.

[0029] [3] The composite cheese product according to [1] or [2], wherein the composite cheese product further comprises an emulsifying salt.

[0030] [4] The composite cheese product according to any one of [1] to [3], wherein the hardness of the composite cheese product at 25°C is 500 g or less.

[0031] [5] The method for preparing a composite cheese product according to any one of [1] to [4], wherein the method comprises:

[0032] The emulsification step includes mixing the natural cheese with water to form a processed cheese system as an emulsified system;

[0033] The homogenization step includes mixing the emulsification system and the edible starch and then performing a homogenization process, wherein the homogenization process is a high-pressure homogenization process in a microfluidizer to obtain a homogenous liquid;

[0034] The thickening step includes adding an aqueous thickener to the homogenous liquid.

[0035] [6] The preparation method according to [5], wherein the emulsification conditions in the emulsification step include: an emulsification temperature of 60 to 100°C, an emulsification time of 5 to 40 min, and an emulsification stirring speed of 2500 to 6000 r / min.

[0036] [7] The preparation method according to [5] or [6], wherein, in the emulsification step, the natural cheese and water form an emulsified system in the presence of an emulsifying salt.

[0037] [8]. The preparation method according to [7], wherein the emulsifying salt is a compound salt of citrate and phosphate, and the amount of the emulsifying salt is 0.1 to 3.5% by mass.

[0038] [9]. The preparation method according to any one of [5] to [8], wherein

[0039] The homogenization conditions in the homogenization step include: the pressure in the high-pressure homogenization treatment is 40 to 150 MPa;

[0040] The thickening step further includes heating the mixed system after adding the aqueous thickener.

[0041]

[10] . A food comprising or using the composite cheese product according to any one of [1] to [4].

[0042] Effects of the Invention

[0043] Through the implementation of the above technical solution, the beneficial effects of the present invention are:

[0044] 1) The composite cheese product of the present invention, by selecting and scientifically proportioning the components and allowing the addition of a variety of nutritional and flavor ingredients, successfully enriches the nutritional ingredients of the product while improving and enriching the taste of the product, and still maintains good processability, so that a molded product with a good molded appearance can be obtained.

[0045] 2) The composite cheese product of the present invention has a firm appearance, is smooth in the mouth, and preserves the flavor and nutrients in the cheese to the greatest extent, meeting the human body's needs for nutrients such as calcium and protein. At the same time, the product of the present invention has a simple production process, is easy to store and transport, has a long shelf life, and is suitable for large-scale production.

[0046] 3) The cheese product of the present invention has a rich cheese flavor and a unique taste of jelly, and has certain health functions. It can be used as a cold dish, dessert or snack. The diversified eating methods and personalized tastes meet different market demands, enhance the innovative competitiveness of the food market, and also promote the consumption of dairy products. It has broad market application prospects and social benefits.

[0047] 4) The cheese products prepared by the present invention are conducive to promoting the innovative development of the Chinese cheese product industry, promoting the formation and improvement of the relevant industrial chain, and injecting new impetus into the food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 is a process flow chart of the composite cheese product of the present invention;

[0049] Figure 2 This is the appearance of the product of Example 1 of the present invention;

[0050] Figure 3 This is the appearance of the product of Comparative Example 3 of the present invention;

[0051] Figure 4 This is the appearance of the product of Comparative Example 4 of the present invention;

[0052] Figure 5 This is the appearance of the product of Comparative Example 5 of the present invention;

[0053] Figure 6 This is the product appearance of Comparative Example 6 of the present invention. DETAILED DESCRIPTION

[0054] The following describes the embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the various structures described below, and various changes can be made within the scope of the invention claim, and the embodiments and examples obtained by appropriately combining the technical means disclosed in different embodiments and examples are also included in the technical scope of the present invention.

[0055] Unless otherwise stated, the units used in this specification are all international standard units, and the numerical values ​​and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0056] In this specification, the numerical range expressed using "a numerical value A to a numerical value B" means a range including the endpoints numerical values ​​A and B.

[0057] In the present specification, a numerical range expressed using "above" or "below" means a numerical range including the number.

[0058] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0059] In the present specification, the use of "optional" or "optional / optionally" indicates that certain substances, components, execution steps, application conditions and other factors are used or not used.

[0060] In this specification, unless otherwise specified, the "normal temperature" or "room temperature" used generally refers to the temperature of 23±2°C.

[0061] In this specification, the unit names used are all international standard unit names, and unless otherwise stated, the "%" used indicates weight or mass percentage.

[0062] In this manual, the word "quantity" refers to "mass" unless otherwise specified.

[0063] In this specification, "comprising", "having", "including" or "containing" may mean inclusive or open-ended, not excluding additional, uncited elements or method steps. At the same time, "comprising", "having", "including" or "containing" may also mean closed, excluding additional, uncited elements or method steps.

[0064] In this specification, "about" is used to define the numerical range and parameters of the present invention. All numerical values ​​are approximate, and the specific relevant numerical values ​​are presented as accurately as possible. Unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in the present invention are modified by "about". Here, "about" usually means that the actual value is within ±5%, ±3%, ±1% or ±0.5% of a particular value or range.

[0065] In this specification, the references to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc., mean that the specific elements (e.g., features, structures, properties and / or characteristics) described in connection with the embodiments are included in at least one embodiment described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements may be combined in various embodiments in any suitable manner.

[0066] The primary purpose of the present invention is to provide a composite cheese product, specifically, a composite cheese product that conforms to Chinese cooking and taste preferences.

[0067] The present invention is mainly based on the following insights:

[0068] The improvement of the taste of the cheese component is still mainly achieved by introducing additional components, and the main difficulty is how to achieve uniform mixing of various components while retaining their respective nutrients. The present invention unexpectedly discovered that the specific ratio of components and the specific homogenization method can take into account the excellent properties of existing cheese products and starch-based products, obtain a richer taste, and have good processing and molding properties. In addition, by using an appropriate amount of aqueous thickener, the long-term stability of the system can be maintained without negatively affecting the taste.

[0069] <First aspect>

[0070] In a first aspect of the present invention, a composite cheese product based on natural cheese is provided, which combines the rich flavor of the cheese itself and the characteristics of starch gel, thereby obtaining a composite cheese product with rich flavor and smooth and tender taste.

[0071] The composite cheese product of the present invention comprises, in addition to water, natural cheese, edible starch and an aqueous thickener. The cheese product with substantially uniform ingredients is obtained by mixing the various components.

[0072] (Natural cheese)

[0073] In principle, there is no particular limitation on the source of the natural cheese of the present invention, and its milk raw material can be cheese from various animal milk or its finished products. Examples of animal milk include goat milk, cow milk, camel milk or their colostrum, etc., preferably goat milk or cow milk, more preferably cow milk. Animal milk finished products generally include milk powder of the above-mentioned animal milk with all ingredients.

[0074] Further, in principle, there is no particular limitation on the preparation method of natural cheese, and the components that are substantially solid at room temperature can be separated through steps such as sterilization, fermentation and coagulation.

[0075] In some embodiments, the natural cheese is prepared by the following steps:

[0076] Sterilization step: pasteurizing the casein-containing milk raw material to obtain sterilized milk;

[0077] The fermentation step includes adding a starter to the sterilized milk and fermenting the milk until the pH is 6.7 to 6.9 to obtain fermented milk.

[0078] The step of curdling milk comprises adding rennet to the fermented milk and curdling the milk until the pH value is 6.6 to 6.8 to obtain curd;

[0079] The step of draining whey includes heating the curd to a pH of 6.2-6.4, adding edible salt as required, and then squeezing the curd to obtain the natural cheese.

[0080] In some embodiments, the starter culture comprises STAIDC 604 type lactic acid bacteria starter culture, the main component of which is Lactobacillus acidophilus.

[0081] In some embodiments, the chymosin comprises one or more of rennet (eg, calf rennet), plant protease, and protease derived from microorganisms (eg, fungi, bacteria, etc.).

[0082] In some embodiments, based on the mass of the milk raw material (dry), the addition amount of the leavening agent is 0.001-0.005 mass%, preferably 0.001-0.002 mass%, for example, it can be 0.0016 mass%, 0.00175 mass%, 0.0018 mass%, 0.0019 mass%, 0.002 mass%, 0.0025 mass%, 0.003 mass%, 0.0035 mass%, 0.004 mass%, 0.0045 mass%, etc.; the gelling agent is preferably added in an amount of 0.001-0.005 mass%, preferably 0.001-0.002 mass%, for example, 0.0016 mass%, 0.00175 mass%, 0.0018 mass%, 0.0019 mass%, 0.002 mass%, 0.0025 mass%, 0.003 mass%, 0.0035 mass%, 0.004 mass%, 0.0045 mass%, etc. The amount of lactase added is 0.001 to 0.01% by mass, preferably 0.004 to 0.008% by mass, for example, 0.003%, 0.004%, 0.0042%, 0.0045%, 0.0050%, 0.0055%, 0.0058%, 0.0066%, 0.007%, 0.0075%, 0.0085%, 0.009%, 0.0095% by mass, etc.

[0083] In some embodiments, the added amount of the edible salt is 1-2% by mass based on the mass of the curd, for example, 1.1%, 1.3%, 1.5%, 1.6%, 1.7%, 1.9% by mass, etc.

[0084] In some embodiments, the sterilization conditions include: a sterilization temperature of 73 to 75° C. and a sterilization time of 3 to 5 minutes.

[0085] In some embodiments, the fermentation conditions include: fermentation temperature of 36-38°C; fermentation time of 0.5-2h, preferably 1-2h, for example, 1.1h, 1.2h, 1.3h, 1.4h, 1.5h, 1.6h, 1.7h, 1.8h, 1.9h, etc.

[0086] In some embodiments, the coagulation conditions include: coagulation temperature of 36-38° C.; coagulation time of 0.5-2 h, preferably 1-2 h, for example, 1.1 h, 1.2 h, 1.3 h, 1.4 h, 1.5 h, 1.6 h, 1.7 h, 1.8 h, 1.9 h, etc.

[0087] In some embodiments, the conditions of the heating treatment include: heating to 42-43°C at a rate of 1.5°C every 10-15 minutes; the insulation time is 5-60 minutes, preferably 10-30 minutes, for example, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, etc.

[0088] In some embodiments, the conditions of the pressing treatment include: a pressing pressure of 100-250 kPa, preferably 150-200 kPa; a pressing time of 0.5-2 h, preferably 1-2 h, for example, 1.1 h, 1.2 h, 1.3 h, 1.4 h, 1.5 h, 1.6 h, 1.7 h, 1.8 h, 1.9 h, etc.

[0089] (Edible Starch)

[0090] There is no particular limitation on the edible starch that can be used in the present invention, as long as it is an edible starch commonly used in food.

[0091] In some specific embodiments, the edible starch is starch derived from beans. It has been found that the properties of bean starch can give the final product better processing and forming properties, and the product appearance is more regular and smooth.

[0092] In addition, in addition to bean starch, the starch of the present invention can also be partially derived from other types of starch, such as one or more of sweet potato starch, rice starch, and wheat starch. In some preferred embodiments, the content of bean starch in the edible starch can be more than 80% by mass, more than 90% by mass, or all bean starch.

[0093] Further, there is no particular limitation on the type of bean starch in principle, but pea starch is preferred.

[0094] (Water-based thickener)

[0095] The aqueous thickener of the present invention is mainly used to increase the stability of the composite cheese system by appropriately increasing the viscosity, so as to prevent the occurrence of component segregation over time.

[0096] There is no particular limitation on the aqueous thickener that can be used in the present invention, as long as it is an aqueous thickener commonly used in food. In some specific embodiments, the aqueous thickener includes one or more of carrageenan, guar gum, xanthan gum, pectin, gelatin, and sodium carboxymethyl cellulose.

[0097] In some preferred embodiments, the aqueous thickener is a compound mixture of gelatin, carrageenan and xanthan gum, and the preferred mass ratio of the three is 1:1:1.

[0098] (Other components)

[0099] The composite cheese product of the present invention may optionally include other components in addition to the above components. In some specific embodiments, the other components include: one or more of emulsifying salts, functional ingredients, etc.

[0100] Emulsifying salts are mainly used to assist in adjusting the partial charge of proteins so as to make it easier to form a uniform emulsified system.

[0101] In some embodiments, the emulsifying salt includes one or more of citrate and phosphate, preferably a complex salt of citrate and phosphate.

[0102] In some embodiments, the citrate salt is sodium citrate or potassium citrate.

[0103] In some embodiments, the phosphate is one or more of a sodium salt of phosphoric acid and a potassium salt of phosphoric acid. In some specific embodiments, the phosphate is one or more of sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium phosphate and tripotassium phosphate.

[0104] In some preferred embodiments, the emulsifying salt is a compound mixture of sodium citrate, sodium polyphosphate and sodium pyrophosphate, and the preferred mass ratio of the three is 2:1:1.

[0105] In principle, there is no particular limitation on the functional ingredients of the present invention as long as they are within a safe dosage range, and they may be, for example, nutritional additives, flavor additives, and the like.

[0106] In some embodiments, the functional ingredients may include one or more of sweet ingredients, salty ingredients, spices, functional extracts, vitamins / trace elements, and food additives.

[0107] There is no particular limitation on the sweet ingredients that can be used in the present invention, as long as they are sweet ingredients commonly used in food. In some specific embodiments, the sweet ingredients include glucose, fructose syrup, trehalose, sucrose, maltose, solid corn syrup, fructose, isomaltooligosaccharides, oligofructose, oligogalactose, inulin, sorbitol, mannitol, erythritol, maltitol, lactitol, xylitol, steviol glycosides, acesulfame potassium, aspartame and sucralose.

[0108] There is no particular limitation on the salty ingredients that can be used in the present invention, as long as they are salty ingredients commonly used in food. In some specific embodiments, the salty ingredients can include monosodium glutamate, edible salt, etc.

[0109] There is no particular limitation on the spices that can be used in the present invention, as long as they are spices commonly used in food. In some specific embodiments, the spices can include cumin, black pepper, prickly ash, garlic, shallot, star anise, fennel, chili, ginger, cardamom, cinnamon, etc.

[0110] There is no particular limitation on the functional extract that can be used in the present invention as long as it is a functional extract commonly used in food.

[0111] In addition, there are no particular restrictions on vitamins or trace elements, and the vitamins are selected from vitamin A, β-carotene, vitamin D3, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B 12 , vitamin C, pantothenic acid, folic acid, niacin, choline, inositol, biotin or one or more; trace elements may be iodine, iron, magnesium, copper, zinc, selenium, etc.

[0112] There is no particular limitation on the food additives, and food coloring, flavoring agents, stabilizers, antioxidants, etc. may be used as needed.

[0113] (Composition and properties)

[0114] The composite cheese product of the present invention can more easily obtain the desired appearance, texture, flavor and other characteristics of the present invention by satisfying the following composition.

[0115] Specifically, based on the total mass of the composite cheese product of the present invention:

[0116] The content of the natural cheese is 12-65% by mass, preferably 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60% by mass, etc. When the amount of natural cheese is too low, the milk flavor of the final product is insufficient, and when the amount of natural cheese is too high, it is easy to cause uneven dispersion of milk components in the final product and excessive increase in product hardness. In addition, the taste and color also tend to deteriorate.

[0117] The content of the edible starch is 12-18% by mass, for example, 12%, 13%, 14%, 15%, 16%, 17%, 18% by mass, etc. In the present invention, when the edible starch content is controlled within this range, the final composite cheese product can be given a better smooth and tender taste. If the starch content is too high, the product will be too soft, and the taste and retention will be poor; if the starch content is too low, the final product will have poor formability, especially it will be difficult to maintain the desired shape.

[0118] The content of the aqueous thickener may be 0.10 to 0.25% by mass, preferably 0.11 to 0.22% by mass, and more preferably 0.12 to 0.18% by mass. When the content of the aqueous thickener is too low, the viscosity of the system may be insufficient, and it is difficult to maintain stability over time. If the amount of the aqueous thickener is too high, the viscosity of the system may be too high, and it is difficult to obtain a uniformly dispersed system, and the processability may deteriorate.

[0119] Furthermore, in some specific embodiments, there is no particular limitation on the emulsifying salt that can be used, and the emulsifying salt can generally be 0.1 to 3.5% by mass, preferably 0.5 to 3% by mass.

[0120] The content of the functional component is not particularly limited, but the amount used may be generally 15% by mass or less, preferably 10% by mass or less, and more preferably 0.1 to 5% by mass.

[0121] Furthermore, for the composite cheese product of the present invention, it is important to control its final water activity and resilience. It has been found that by means of appropriate water activity and resilience, the composite cheese of the present invention can obtain appropriate physical properties, while taking into account the rich flavor of the cheese itself and the characteristics of the starch gel, thereby obtaining a product with a rich flavor and a smooth and tender taste, especially after refrigeration, which has a more refreshing taste.

[0122] Furthermore, for the composite cheese product of the present invention, in some preferred embodiments, the hardness (texture analyzer) at 25°C can be less than 500g, and more preferably, the hardness is 250-490g, for example 290g, 300g, 320g, 370g, 480g, etc.

[0123] In addition, in some preferred embodiments, the water activity of the product of the present invention may be 0.930 or more, preferably 0.935 or more, and more preferably 0.940 or more. In principle, there is no particular restriction on the upper limit of the water activity. From the perspective of inhibiting mildew and increasing the shelf life, the upper limit may be 0.980, and more preferably 0.975. Appropriate control of the water activity can take into account both taste and storage properties.

[0124] In addition, the recovery (referring to the recovery measured by the texture analyzer), which is related to the shape-retaining ability of the final product, in some preferred embodiments of the present invention, the recovery of the present invention can be greater than 0.320, preferably greater than 0.325, and more preferably greater than 0.330.

[0125] <Second Aspect>

[0126] In the second aspect of the present invention, a method for preparing the composite cheese product according to the first aspect of the present invention is provided. It should be noted that, in principle, there is no particular limitation on how to obtain the composite cheese product according to the first aspect of the present invention, but the following method can more easily obtain the composite cheese product defined in the first aspect of the present invention.

[0127] Specifically, the preparation method in the second aspect of the present invention may include the following steps: an emulsification step, a homogenization step, and a thickening step.

[0128] Emulsification steps

[0129] In the emulsification step of the present invention, the natural cheese is mainly emulsified so as to be better mixed with the edible starch component.

[0130] The emulsification step includes the following operations: mixing natural cheese and water, stirring and emulsifying to obtain an emulsified system with uniform texture, which can also be called a processed cheese system. In some preferred embodiments, in order to assist the emulsification of the protein component in the natural cheese, an emulsifying salt can be further used.

[0131] In some preferred embodiments, the emulsifying salt is a compound salt of citrate and phosphate; further preferably, the emulsifying salt is a compound mixture of sodium citrate, sodium polyphosphate and sodium pyrophosphate, and the preferred mass ratio of the three is 2:1:1.

[0132] In some specific embodiments, the emulsification conditions include: the emulsification temperature is 60-100°C, preferably 70-95°C, and more preferably 75-90°C; the emulsification time is 5-40 min, preferably 10-30 min, and more preferably 14-25 min; the emulsification stirring speed is 2500-6000 r / min, preferably 3000-5000 r / min, and more preferably 3500-5000 r / min.

[0133] Homogenization steps

[0134] The homogenization step of the present invention mainly involves uniformly mixing the emulsified system and the edible starch component.

[0135] The homogenization step includes the following operations: after the processed cheese system and edible starch are uniformly mixed, high-pressure homogenization is performed. It has been found that the protein and oil components can be better dispersed by using micro-jet high-pressure homogenization. Although the specific reason is not clear, it is speculated that it may be due to the mixing at the nano level to obtain a suitable dispersion uniformity. Therefore, in some preferred embodiments, the high-pressure homogenization treatment is performed in a micro-jet high-pressure homogenizer to obtain a homogenized liquid.

[0136] In some specific embodiments, the homogenization conditions include: the pressure in the high-pressure homogenization treatment is 40-150 MPa, preferably 60-120 MPa, for example, it can be 45 MPa, 50 MPa, 60 MPa, 70 MPa, 80 MPa, 90 MPa, 100 MPa, 110 MPa, 120 MPa, 130 MPa, 140 MPa, 145 MPa, etc.

[0137] Thickening steps

[0138] The system treated by high-pressure homogenization allows the components to be evenly dispersed. At the same time, in order to improve the temporal stability of the final system, an aqueous thickener can be added to the system after homogenization.

[0139] From the perspective of improving the flavor, taste and appearance of the product at the same time, in some embodiments, the thickening step includes the following operations: adding an aqueous thickener to the homogenized liquid, and optionally, the functional ingredient may also be added.

[0140] In some preferred embodiments, in order to improve the thickening effect, after adding the aqueous thickener, the system may be continuously heated, usually until a large number of bubbles appear on the surface, and then cooled to room temperature to obtain the composite cheese product.

[0141] <Third Aspect>

[0142] In a third aspect of the present invention, a food is provided, which uses or includes the composite cheese product according to the first aspect of the present invention.

[0143] In some specific embodiments, the food can be a solid, soft food at room temperature.

[0144] Example

[0145] The embodiments of the present invention will be described in detail below in conjunction with the examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be obtained commercially.

[0146] The following are the methods and instruments used to measure the characteristic parameters of the products in the specific embodiments:

[0147] Method for determining texture characteristics: Use TA-XT Plus texture analyzer to analyze texture characteristics. Cut the sample into cubes with a length, width and height of 2 cm. Set the parameters as follows: pre-measurement speed of 5.0 mm / s, test speed of 1.0 mm / s, post-measurement speed of 5.0 mm / s, downward deformation of 40%, trigger force of 20 g, probe type of P / 0.25S, and repeat the measurement three times for each sample.

[0148] Determination method of basic physical and chemical indicators: The pH of the sample is determined by direct insertion of the pH-61181 multifunctional tester; the protein content in the sample is determined by the Kjeldahl nitrogen method with reference to GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Foods"; the moisture content in the sample is determined by the direct drying method with reference to GB 5009.3-2016 "National Food Safety Standard Determination of Moisture in Foods"; the water activity of the sample is determined using a water activity meter.

[0149] Method for determination of sensory properties: 20 food professionals (10 males and 10 females) with experience in sensory evaluation of dairy products were selected to conduct blind sensory evaluation of the samples under the same conditions (shape, specifications). The researchers were required to rinse their mouths before tasting, and each sample was repeated three times.

[0150] Method for measuring chromaticity change: Use ZE6000 colorimeter for measurement. After the instrument is calibrated, place the sample in the cuvette of the universal component and place it under the probe of the colorimeter to perform the measurement operation. Repeat the measurement three times for each sample.

[0151] The present invention will be further described below through specific embodiments.

[0152] Embodiment 1:

[0153] A method for making a composite cheese product, such as Figure 1 As shown, the following steps are included:

[0154] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0155] Step 2: Cool the sterilized milk to 37° C., add 0.00175% of a lactic acid bacteria starter, and ferment for 1.5 hours to obtain fermented milk (pH after fermentation is 6.8);

[0156] Step 3: adding 0.0042% rennet to the fermented milk, and coagulating the milk for 1.5 hours until the pH reaches 6.7 to obtain a curd;

[0157] Step 4: cutting the curd and heating it to 43°C (1.5°C / 10min), keeping it at 43°C for 20min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 150kPa for 1.5h to obtain natural cheese;

[0158] Step 5: 60% natural cheese, 2% emulsifying salt and 21% water are mixed, and stirred and emulsified in an IKA T18 high-speed disperser at an emulsification temperature of 75° C., an emulsification time of 20 min, and an emulsification stirring speed of 3500 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate, sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 2:1:1;

[0159] Step 6: After the processed cheese and 12% pea starch are evenly mixed, an AMF-3 microfluidizer is used to homogenize at 100 MPa to obtain a homogenous liquid.

[0160] Step 7: Add 0.2% thickener and 4.8% functional component to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product (its appearance is as follows Figure 2 shown).

[0161] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0162] Embodiment 2:

[0163] A method for making a composite cheese product, such as Figure 1 As shown, the following steps are included:

[0164] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0165] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0166] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0167] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0168] Step 5: 40% natural cheese, 3% emulsifying salt and 40% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 80° C., the emulsification time is 25 min, and the emulsification stirring speed is 4000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate, sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 2:1:1;

[0169] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0170] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0171] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0172] Embodiment 3:

[0173] A method for making a composite cheese product, such as Figure 1 As shown, the following steps are included:

[0174] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0175] Step 2: Cool the sterilized milk to 37° C., add 0.00185% of a lactic acid bacteria starter, and ferment for 1.2 hours to obtain fermented milk (pH after fermentation is 6.8);

[0176] Step 3: adding 0.0058% rennet to the fermented milk, and coagulating the milk for 1.3 hours until the pH reaches 6.7 to obtain a curd;

[0177] Step 4: cutting the curd and heating it to 43°C (1.5°C / 13min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 200kPa for 1h to obtain natural cheese;

[0178] Step 5: 25% natural cheese, 2% emulsifying salt and 55% water are mixed, and stirred and emulsified in an IKA T18 high-speed disperser at an emulsification temperature of 85° C., an emulsification time of 16 min, and an emulsification stirring speed of 4500 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate, sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 2:1:1;

[0179] Step 6: After the processed cheese and 15% pea starch are evenly mixed, an AMF-3 microfluidizer is used to homogenize at 60 MPa to obtain a homogenous liquid;

[0180] Step 7: Add 0.18% thickener and 2.82% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0181] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0182] Embodiment 4:

[0183] A method for making a composite cheese product, such as Figure 1 As shown, the following steps are included:

[0184] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0185] Step 2: Cool the sterilized milk to 37° C., add 0.0020% of a lactic acid bacteria starter, and ferment for 1 hour to obtain fermented milk (pH after fermentation is 6.8);

[0186] Step 3: adding 0.0066% rennet to the fermented milk, and coagulating the milk for 1 hour until the pH reaches 6.7 to obtain a curd;

[0187] Step 4: cutting the curd and heating it to 43°C (1.5°C / 15min), keeping it at 43°C for 25min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 200kPa for 1h to obtain natural cheese;

[0188] Step 5: 15% natural cheese, 2% emulsifying salt and 65% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 90° C., the emulsification time is 14 min, and the emulsification stirring speed is 5000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate, sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 2:1:1;

[0189] Step 6: After the processed cheese and 15% pea starch are evenly mixed, an AMF-3 microfluidizer is used to homogenize at 80 MPa to obtain a homogenous liquid;

[0190] Step 7: Add 0.18% thickener and 2.82% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0191] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0192] Embodiment 5:

[0193] Compared with Example 2, the difference is that the emulsifying salt is a compound salt of sodium citrate and sodium pyrophosphate.

[0194] A method for preparing a composite cheese product comprises the following steps:

[0195] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0196] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0197] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0198] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0199] Step 5: 40% natural cheese, 3% emulsifying salt and 40% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 80° C., the emulsification time is 25 min, and the emulsification stirring speed is 4000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate and sodium pyrophosphate compounded in a weight ratio of 2:1;

[0200] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0201] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0202] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0203] Embodiment 6:

[0204] Compared with Example 2, the difference is that the emulsifying salt is a compound salt of sodium citrate and sodium polyphosphate.

[0205] A method for preparing a composite cheese product comprises the following steps:

[0206] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0207] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0208] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0209] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0210] Step 5: 40% natural cheese, 3% emulsifying salt and 40% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 80° C., the emulsification time is 25 min, and the emulsification stirring speed is 4000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate and sodium pyrophosphate compounded in a weight ratio of 2:1;

[0211] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0212] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0213] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0214] Embodiment 7:

[0215] Compared with Example 2, the difference is that the emulsifying salt is a compound salt of sodium polyphosphate and sodium pyrophosphate.

[0216] A method for preparing a composite cheese product comprises the following steps:

[0217] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0218] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0219] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0220] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0221] Step 5: 40% natural cheese, 3% emulsifying salt and 40% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 80° C., the emulsification time is 25 min, and the emulsification stirring speed is 4000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 1:1;

[0222] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0223] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0224] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0225] Embodiment 8:

[0226] Compared with Example 2, the difference is that the emulsifying salt is sodium citrate.

[0227] A method for preparing a composite cheese product comprises the following steps:

[0228] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0229] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0230] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0231] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0232] Step 5: 40% natural cheese, 3% emulsifying salt and 40% water are mixed and stirred and emulsified in an IKAT18 high-speed disperser at an emulsification temperature of 80° C., an emulsification time of 25 min and an emulsification stirring speed of 4000 r / min to obtain processed cheese; wherein the emulsifying salt is only sodium citrate;

[0233] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0234] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0235] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0236] Embodiment 9:

[0237] Compared with Example 2, the difference is that the added amount of the emulsifying salt is 4%.

[0238] A method for preparing a composite cheese product comprises the following steps:

[0239] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0240] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0241] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0242] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0243] Step 5: 40% natural cheese, 4% emulsifying salt and 39% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 80° C., the emulsification time is 25 min, and the emulsification stirring speed is 4000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate, sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 2:1:1;

[0244] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0245] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0246] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0247] Embodiment 10:

[0248] Compared with Example 2, the difference is that the added amount of the emulsifying salt is 5%.

[0249] A method for preparing a composite cheese product comprises the following steps:

[0250] Step 1: pasteurize the casein-containing milk component after impurities removal at a temperature of 75° C. for 3 minutes to obtain pasteurized milk;

[0251] Step 2: Cool the sterilized milk to 37° C., add 0.00180% of a lactic acid bacteria starter, and ferment for 1.3 hours to obtain fermented milk (pH after fermentation is 6.8);

[0252] Step 3: adding 0.0050% rennet to the fermented milk, and coagulating the milk for 1.4 hours until the pH reaches 6.7 to obtain a curd;

[0253] Step 4: cutting the curd and heating it to 43°C (1.5°C / 14min), keeping it at 43°C for 15min, discharging the whey after the pH value reaches 6.4, adding edible salt of 1.5% of the curd mass to the curd, and pressing it at a pressure of 190kPa for 1.2h to obtain natural cheese;

[0254] Step 5: 40% natural cheese, 5% emulsifying salt and 38% water are mixed, and stirred and emulsified in an IKAT18 high-speed disperser. The emulsification temperature is 80° C., the emulsification time is 25 min, and the emulsification stirring speed is 4000 r / min to obtain processed cheese; wherein the emulsifying salt is sodium citrate, sodium polyphosphate and sodium pyrophosphate compounded in a weight ratio of 2:1:1;

[0255] Step 6: After the processed cheese and 13% pea starch are uniformly mixed, an AMF-3 microfluidizer is used to homogenize at 120 MPa to obtain a homogenous liquid;

[0256] Step 7: Add 0.16% thickener and 3.84% functional ingredient to the homogenized liquid, continue heating until a large number of bubbles appear on the surface, and cool to room temperature to obtain a composite cheese product.

[0257] The content of each substance in steps 5 to 7 is based on the total mass of the final product.

[0258] Embodiment 11:

[0259] Compared with Example 2, the difference is that the emulsification stirring speed is 7000 r / min.

[0260] Embodiment 12:

[0261] Compared with Example 2, the difference is that the emulsification stirring speed is 8000 r / min.

[0262] Embodiment 13:

[0263] Compared with Example 2, the difference is that the emulsification stirring speed is 2000 r / min.

[0264] Embodiment 14:

[0265] Compared with Example 2, the difference is that the emulsification stirring speed is 1000 r / min.

[0266] Comparative Example 1:

[0267] Compared with Example 2, the difference is that no microfluidizer is used, and only a common stirring mixer is used for mixing.

[0268] Comparative Example 2:

[0269] Compared with Example 2, the difference is that a common homogenizer is used instead of the microfluidizer.

[0270] Comparative Example 3:

[0271] Compared with Example 4, difference is: the pea starch consumption is 9%.

[0272] Depend on Figure 3 It can be seen that the composite cheese product is not formed.

[0273] Comparative Example 4:

[0274] Compared with Example 4, difference is: the pea starch consumption is 4%.

[0275] Depend on Figure 4 It can be seen that the composite cheese product cannot be formed.

[0276] Comparative Example 5:

[0277] This comparative example is compared with Example 2, except that pea starch is replaced by potato starch.

[0278] Depend on Figure 5 It can be seen that the composite cheese product has a poor molding appearance or cannot be molded.

[0279] Comparative Example 6:

[0280] This comparative example is compared with Example 2, except that pea starch is replaced by corn starch.

[0281] Depend on Figure 6 It can be seen that the composite cheese product has a poor molding appearance or cannot be molded.

[0282] Comparative Example 7:

[0283] This comparative example is ordinary jelly without adding any cheese ingredients.

[0284] A method for making jelly comprises the following steps:

[0285] Step 1: Add 15% pea starch, 0.2% thickener and 15% functional ingredients, and the balance with water, and continue stirring until there are no particles to form a uniform starch liquid;

[0286] Step 2: Continue to heat and stir the starch liquid until a large number of bubbles appear on the surface, and then cool it to room temperature to obtain jelly.

[0287] The content of each substance in step 1 is based on the total mass of the final product.

[0288] Comparative Example 8:

[0289] This comparative example is ordinary jelly without adding any cheese ingredients.

[0290] A method for making jelly comprises the following steps:

[0291] Step 1: Add 12% pea starch, 0.16% thickener and 15% functional ingredients, and the rest with water, and continue stirring until there are no particles to form a uniform starch liquid;

[0292] Step 2: Continue to heat and stir the starch liquid until a large number of bubbles appear on the surface, and then cool it to room temperature to obtain jelly.

[0293] The content of each substance in step 1 is based on the total mass of the final product.

[0294] Table 1 shows the compositions of various examples and comparative examples.

[0295] Table 1:

[0296]

[0297] The texture characteristics of the products obtained in Examples 1 to 14 and Comparative Examples 1 to 8 were measured, and the results are shown in Table 2.

[0298] Table 2:

[0299] Group Hardness / g elasticity Cohesion Stickiness Responsiveness Example 1 478.376 1.362 0.837 148.225 0.438 Example 2 371.467 1.199 0.879 120.084 0.424 Example 3 314.213 1.068 0.758 103.517 0.385 Example 4 287.326 0.934 0.612 79.328 0.353 Example 5 318.183 0.955 0.730 89.215 0.410 Example 6 319.251 0.946 0.722 82.252 0.405 Example 7 340.325 0.977 0.748 106.857 0.411 Example 8 288.265 0.849 0.697 74.638 0.378 Example 9 328.225 0.924 0.497 108.144 0.349 Example 10 292.754 0.903 0.412 95.250 0.326 Embodiment 11 344.551 0.952 0.874 116.002 0.404 Example 12 329.025 0.921 0.869 138.548 0.387 Example 13 392.546 1.107 0.824 98.651 0.413 Embodiment 14 432.947 0.972 0.746 70.216 0.436 Comparative Example 1 443.183 0.764 0.541 61.302 0.275 Comparative Example 2 405.254 0.839 0.603 67.787 0.305 Comparative Example 3 196.282 0.115 0.368 60.874 0.117 Comparative Example 4 118.719 0.062 0.319 44.364 0.015 Comparative Example 5 298.126 0.901 0.711 100.025 0.394 Comparative Example 6 324.267 0.879 0.694 93.326 0.402 Comparative Example 7 263.476 0.463 0.434 0.183 0.183 Comparative Example 8 237.859 0.487 0.421 0.201 0.201

[0300] Note: The results in the table are expressed as average values.

[0301] Among them, in texture analysis, cohesiveness is an indicator used to describe the degree of integration between the internal structure and ingredients of food. It reflects whether the food can maintain its internal consistency after being subjected to pressure, chewing or shear force, or whether it can return to its original shape after being damaged. Specifically, cohesiveness evaluates the integrity and adhesion properties of food samples after the first bite and release. A higher cohesiveness value means that the food has a stronger ability to recover after being compressed, such as jelly and gel-like products that can still maintain their shape after being subjected to force. A lower cohesiveness value indicates that the food is easy to disperse during chewing or compression and loses its original structure, such as loose pastries.

[0302] The following conclusions can be drawn from the test results in Table 1:

[0303] From the comparison results of Example 2 and Comparative Examples 1-2, it can be seen that the hardness of the product after being treated with the micro-jet high-pressure homogenization technology is well controlled, and the product is softer due to homogenization; the elasticity is enhanced, the product is more elastic, and it shows better recovery when chewing; the cohesion is improved, and the delicate structure makes the product more compact and not easy to split; the adhesiveness is increased, and the product is easier to adhere to the oral cavity, bringing a richer taste; the recovery is also improved, and the jelly can quickly recover to its original shape after being compressed, showing better structural stability. Comparative Examples 1 and 2 are insufficient in terms of elasticity and recovery, thus affecting the chewing feeling and shape retention.

[0304] From the comparison results of Example 4 and Comparative Examples 3-4, it can be seen that too little pea starch addition will cause the jelly to be shapeless. This is because pea starch, as a gelling agent, is responsible for forming a gel structure during the heating process, providing the "forming" characteristics of the jelly. Reducing the amount of starch means that the formation of the gel network is reduced, resulting in the product being unable to achieve sufficient structural stability. Although the increase in moisture content contributes to the softness and taste of the product, too much moisture may dilute the effects of starch and other ingredients, resulting in the inability to form a gel structure or the formation of an unstable gel. Therefore, Comparative Examples 3-4 are difficult to process into the desired shape (see Figure 3 and Figure 4 ).

[0305] From the comparison results of Example 2 and Comparative Examples 5-6, it can be seen that pea starch is replaced by potato starch or corn starch, but potato starch has a higher gelling ability, and forms a relatively viscous and glutinous colloid after absorbing water and swelling during the heating process. When potato starch is used, it absorbs water and swells in water at a faster rate, and the gel structure formed is relatively loose and glutinous, which may lead to a lower hardness of the product, and due to its strong viscosity, the viscosity of the product is relatively high; corn starch has a lower gelling temperature, and the gel structure formed is usually smoother and more transparent. It is easier to form a viscous solution than pea starch, and has stronger viscosity than pea starch under hydration, which will cause the product to have a greater viscosity during the formation process. Therefore, the processing appearance of the final product obtained by the two is poor (see Figure 5 and Figure 6 ).

[0306] From the comparison results of Examples 1-4 and Comparative Examples 7-8, it can be seen that compared with ordinary jelly, the composite cheese product of the present invention has a better texture. This is mainly because the components such as milk protein and fat components in the cheese will interact with starch during the production process of the composite cheese product to form a tighter gel network. Compared with traditional ordinary jelly (usually mainly composed of starch and water), the milk protein in the cheese can enhance the strength of the gel, making the texture of the final product harder and more stable.

[0307] The protein content, moisture content, water activity and pH value of the products obtained in Examples 1 to 14 and Comparative Examples 1 to 8 were measured, and the results are shown in Table 3. The sensory scoring standards are shown in Table 4.

[0308] Table 3:

[0309] Group Protein content (g / 100g) Moisture content (g / 100g) water activity pH Sensory Rating Example 1 16.75 55.79 0.937 7.03 89.53 Example 2 11.86 63.94 0.949 7.12 86.28 Example 3 7.23 71.45 0.958 7.18 84.91 Example 4 5.48 74.77 0.965 7.26 82.84 Example 5 7.18 63.84 0.951 7.18 65.56 Example 6 7.13 63.47 0.949 7.15 62.92 Example 7 7.09 64.16 0.944 7.21 69.83 Example 8 6.97 63.25 0.948 7.22 62.71 Example 9 7.22 64.20 0.947 7.19 58.28 Example 10 7.15 65.38 0.946 7.14 52.19 Embodiment 11 7.25 63.48 0.948 7.15 76.45 Example 12 7.27 63.62 0.947 7.23 73.26 Example 13 7.18 63.88 0.948 7.17 68.25 Embodiment 14 7.20 63.49 0.951 7.19 64.67 Comparative Example 1 7.17 66.58 0.944 7.10 72.62 Comparative Example 2 7.05 67.34 0.946 7.11 74.21 Comparative Example 3 6.84 77.58 0.971 7.14 60.58 Comparative Example 4 6.59 82.61 0.978 7.18 52.21 Comparative Example 5 7.21 64.72 0.949 7.20 70.34 Comparative Example 6 7.34 64.95 0.952 7.16 71.78 Comparative Example 7 0.21 17.34 0.892 5.78 60.25 Comparative Example 8 0.13 17.97 0.886 5.73 62.66

[0310] Note: The results in the table are expressed as average values.

[0311] Table 4. Product sensory rating table

[0312]

[0313] It can be seen from Table 3 and Table 4 that the composite cheese product of the present invention has a good taste.

[0314] The chromaticity changes of the products obtained in Examples 1 to 14 and Comparative Examples 1 to 8 were measured, wherein the L* value represents brightness (the larger the L* value, the brighter the color; the smaller the L* value, the darker the color), ranging from 0 (completely black) to 100 (completely white); the a* value represents red and green (when the a* value is positive, the color is reddish; when the a* value is negative, the color is greenish; the larger the a* value, the stronger the red; the smaller the a* value, the stronger the green); the b* value represents yellow and blue (when the b* value is positive, the color is yellowish; when the b* value is negative, the color is blue; the larger the b* value, the stronger the yellow; the smaller the b* value, the stronger the blue). The results are shown in Table 5.

[0315] Table 5:

[0316] Group L* a* b* Example 1 69.95 -2.30 4.05 Example 2 72.43 -2.48 3.64 Example 3 75.31 -2.63 3.38 Example 4 79.56 -2.71 2.97 Example 5 70.48 -2.28 3.58 Example 6 70.51 -2.58 3.62 Example 7 71.97 -2.55 3.54 Example 8 69.39 -2.58 3.51 Example 9 71.52 -2.44 3.62 Example 10 72.85 -2.43 3.56 Embodiment 11 72.03 -2.49 3.68 Example 12 72.39 -2.53 3.67 Example 13 72.50 -2.50 3.63 Embodiment 14 72.51 -2.48 3.60 Comparative Example 1 64.25 -2.23 3.35 Comparative Example 2 66.63 -2.20 3.43 Comparative Example 3 82.38 -2.92 2.99 Comparative Example 4 83.75 -3.06 2.93 Comparative Example 5 69.87 -2.45 4.94 Comparative Example 6 68.39 -2.52 4.71 Comparative Example 7 81.34 -2.24 2.72 Comparative Example 8 81.39 -2.43 2.76

[0317] Note: The results in the table are expressed as average values.

[0318] As can be seen from Table 5, the composite cheese product of the present invention has excellent surface glossiness.

[0319] As can be seen from Examples 1 to 4, the microfluidization high-pressure homogenization technology makes the mixing of processed cheese slurry and starch more uniform through fine flow processing under high pressure, avoiding the situation of uneven particle sizes. This stable dispersion system helps to improve the color uniformity of the product, reduce precipitation or stratification, make the surface color of the product more uniform, make the final product more stable in color, reduce color difference, and have the characteristics of jelly while also having the color of cheese.

[0320] Industrial Applicability

[0321] The composite cheese product and the preparation method thereof of the present invention can be implemented industrially.

Claims

1. A composite cheese product, characterized in that: The composite cheese product comprises water and the following components by mass: 12-65% by mass of natural cheese, 12 to 18% by mass of edible starch, and 0.10-0.25 mass % of an aqueous thickener; Wherein, the edible starch is selected from edible starch derived from beans; Furthermore, the composite cheese product is homogenized by microfluidization high pressure homogenization.

2. The composite cheese product according to claim 1, characterized in that The composite cheese product has a substantially homogeneous texture.

3. The composite cheese product according to claim 1 or 2, characterized in that: The composite cheese product also includes emulsifying salt in its composition.

4. The composite cheese product according to any one of claims 1 to 3, characterized in that: The hardness of the composite cheese product at 25° C. is less than 500 g.

5. The method for preparing a composite cheese product according to any one of claims 1 to 4, characterized in that: The method comprises: The emulsification step includes mixing the natural cheese with water to form a processed cheese system as an emulsified system; The homogenization step includes mixing the emulsification system and the edible starch and then performing a homogenization process, wherein the homogenization process is a high-pressure homogenization process in a microfluidizer to obtain a homogenous liquid; The thickening step includes adding an aqueous thickener to the homogenous liquid.

6. The preparation method according to claim 5, characterized in that: The emulsification conditions in the emulsification step include: an emulsification temperature of 60 to 100° C., an emulsification time of 5 to 40 minutes, and an emulsification stirring speed of 2500 to 6000 r / min.

7. The preparation method according to claim 5 or 6, characterized in that: In the emulsification step, the natural cheese and water form an emulsified system in the presence of an emulsifying salt.

8. The preparation method according to claim 7, characterized in that: The emulsifying salt is a compound salt of citrate and phosphate, and the amount of the emulsifying salt is 0.1 to 3.5% by mass.

9. The preparation method according to any one of claims 5 to 8, characterized in that: The homogenization conditions in the homogenization step include: the pressure in the high-pressure homogenization treatment is 40 to 150 MPa; The thickening step further includes heating the mixed system after adding the aqueous thickener.

10. A food, characterized in that The food comprises or uses the composite cheese product according to any one of claims 1 to 4.

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