Cheese and preparation method thereof

Abstract

The invention belongs to the technical field of cheese, and discloses cheese and a preparation method thereof, and the cheese comprises the following raw material components: an outer layer raw material component: 50% of crushed mozzarella cheese; 20% of cheddar cheese; 1.5% of emulsifying salt; 10% of butter; 0.2% of xanthan gum; 18% of water; 0.3% of a pigment; and the inner layer comprises the following raw material components: 60% of cream cheese. Through the synergistic effect of gradient cooling and stabilizer adding, outer layer cracking can be effectively prevented; staged cooling is adopted for gradient cooling, the outer layer solidification speed is slowed down, the inner and outer layer shrinkage difference is balanced, and thermal stress concentration caused by sudden temperature drop is avoided; the stabilizer and the emulsifying salt form a three-dimensional network structure, so that the ductility and tensile strength of the outer layer are enhanced, and meanwhile, moisture is locked to prevent hardening and brittle rupture; the combination of the two disperses the mechanical stress, maintains the balance between the flexibility of the outer layer and the fluidity of the inner layer, and significantly improves the structural stability of the product.

Description

Technical Field

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

[0002] Cheese, also known as cheese, dairy cheese, or translated as cheese, cheese, and cheese, is a general name for dairy products with a variety of flavors, tastes and forms; double cheese usually refers to a cheese dessert or product with a double-layer structure, which combines two different cheese (or cheese) production forms or flavors to bring a rich taste experience to the eater.

[0003] Traditional cheese has the following disadvantages: during the preparation process of traditional cheese, if the cooling speed is too fast, the internal structure of the cheese may not have time to solidify evenly, while the outer layer has quickly cooled and shrunk, resulting in uneven internal and external stress, thus causing the outer layer to crack; During cheese maturation or storage, if fat is unevenly distributed or not properly handled, the fat may gradually separate from the cheese and form a fat film on the surface; this fat film not only affects the appearance of the cheese, but also may hinder the normal evaporation of internal moisture, resulting in a pressure difference between the inside and outside, and eventually causing the outer layer to crack. Therefore, it needs to be improved. Summary of the invention

[0004] The object of the present invention is to provide a cheese and a preparation method thereof to solve the problems raised in the above background technology.

[0005] In order to achieve the above object, the present invention provides the following technical solution: a cheese and a preparation method thereof, comprising raw material components in the following proportions: Outer layer raw material components (total ratio 60%): Shredded mozzarella cheese 50%; Cheddar cheese 20%; Emulsifying salt 1.5%; Butter 10%; Xanthan gum 0.2%; Water 18%; Pigment 0.3%; Inner layer raw material components (accounting for 40%): Cream cheese 60%; Whipping cream 20%; Sodium citrate 1%; White sugar 8%; Jam 10%; Water 10%; Wherein, the emulsifying salt is trisodium phosphate, and the jam can be replaced by chopped nuts.

[0006] Preferably, the steps include: S1, outer layer preparation: pre-treat the raw materials, then melt and emulsify them, and finally color adjust and cool them; S2, inner layer preparation: firstly, the raw materials are mixed and emulsified, and then jam or chopped nuts are added to increase the flavor; S3, double-layer molding: inject the 60°C outer layer molten material into the mold to 2 / 3 of the height, and shake it slightly to remove bubbles; put it into a 25°C environment and let it stand for 10 minutes to allow the outer layer to form a semi-solid gel structure; slowly inject the 45°C inner layer material into the center of the outer layer; transfer it to a 10°C cold storage and let it stand for 1 hour, and then transfer it to a 4°C refrigeration for 12 hours; S4, demoulding and post-processing: Soak the outer layer of the mold in warm water (50°C) for 10 seconds, tap to demould, and remove the burrs on the edges; vacuum (-0.08MPa) and then fill with nitrogen, and store in a sealed state at 4°C.

[0007] Preferably, the step S1 includes the following steps: A1. Raw material pretreatment: Use a cheese shredder to chop mozzarella cheese and cheddar cheese into particles less than 5 mm, and use a filter to remove the cheese rind; A2, melt emulsification: add cheese grate, butter and water into a sandwich pot and stir until melted; add xanthan gum and emulsifying salt mixture, heat to 80°C, and then use a homogenizer to homogenize the molten mixture (5000rpm, 3 minutes); A3. Color adjustment and cooling: Add pigment and mix well, cool to 60°C and set aside.

[0008] Preferably, the step S2 includes the following steps: B1. Mixing and emulsification: Heat cream cheese, whipping cream and water to 60°C and stir until there are no particles; add sodium citrate and homogenize (3000rpm, 2 minutes); B2. Add flavor: Cool down to 45°C, add jam or chopped nuts, and stir gently to avoid damaging the particles.

[0009] Preferably, after the cheese is prepared, the finished product is placed in an oven at 180°C for 5 minutes to observe whether cracks appear on the surface; if cracks still occur, the xanthan gum can be increased to 0.3%, or the 25°C stage can be extended to 15 minutes.

[0010] Preferably, in A2, the temperature of the sandwich pot needs to be controlled at 75±2°C, and the rotation speed during stirring needs to be controlled at 200rpm.

[0011] Preferably, the stainless steel mold needs to be precooled to 40°C before use.

[0012] Preferably, in S3, when the 45°C inner layer material is slowly injected into the center of the outer layer, a 1 cm top space should be left to avoid impact on the interface.

[0013] The beneficial effects of the present invention are as follows: 1. The present invention can effectively prevent the outer layer from cracking through the synergistic effect of gradient cooling and the addition of stabilizers; the gradient cooling adopts staged cooling to slow down the solidification speed of the outer layer, balance the shrinkage difference between the inner and outer layers, and avoid the concentration of thermal stress caused by the sudden drop in temperature; the stabilizer forms a three-dimensional network structure with the emulsified salt, enhances the ductility and tensile strength of the outer layer, and locks in moisture to prevent hardening and brittle cracking; the combination of the two can not only disperse the mechanical stress, but also maintain the balance between the flexibility of the outer layer and the fluidity of the inner layer, significantly improving the structural stability of the product; 2. The present invention can ensure the stability of the inner and outer layer structures of cheese and the delicate and rich taste by precisely controlling the ratio of raw materials, the temperature and time of melt emulsification, and the specific steps of double-layer forming; the melt emulsification process of the outer layer cheese makes it uniform in texture and attractive in color, while the mixed emulsification and flavor addition of the inner layer cheese give the product a unique taste level and flavor experience; this sophisticated preparation process not only improves the overall quality of the cheese, but also makes it more competitive in the market; 3. The present invention can significantly shorten the production cycle and improve production efficiency by optimizing the operation process and parameter settings of each step, such as the temperature control of the sandwich pot, the adjustment of the stirring speed, the pre-cooling treatment of the mold, etc. At the same time, these measures also help to reduce energy consumption and material waste in the production process and reduce production costs. This efficient and energy-saving production method not only conforms to the trend of modern industrial production, but also creates greater economic benefits for enterprises. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a schematic diagram of the preparation process of the present invention; DETAILED DESCRIPTION

[0015] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0016] Example 1 The embodiment of the present invention provides a cheese and a preparation method thereof, comprising raw material components in the following proportions: Outer layer raw material components (total ratio 60%): Shredded mozzarella cheese 50%; Cheddar cheese 20%; Emulsifying salt 1.5%; Butter 10%; Xanthan gum 0.2%; Water 18%; Pigment 0.3%; Inner layer raw material components (accounting for 40%): Cream cheese 60%; Whipping cream 20%; Sodium citrate 1%; White sugar 8%; Jam 10%; Water 10%; Wherein, the emulsifying salt is trisodium phosphate, and the jam can be replaced by chopped nuts.

[0017] In this case, the synergistic effect of gradient cooling and the addition of stabilizers can effectively prevent the outer layer from cracking; the gradient cooling adopts staged cooling (25°C→10°C→4°C) to slow down the solidification rate of the outer layer, balance the shrinkage difference between the inner and outer layers, and avoid the concentration of thermal stress caused by the sudden drop in temperature; the stabilizer forms a three-dimensional network structure with the emulsified salt, which enhances the ductility and tensile strength of the outer layer, while locking in moisture to prevent hardening and brittle cracking; the combination of the two not only disperses the mechanical stress, but also maintains the balance between the flexibility of the outer layer and the fluidity of the inner layer, significantly improving the structural stability of the product.

[0018] Example 2 The following steps are involved: S1, outer layer preparation: pre-treat the raw materials, then melt and emulsify them, and finally color adjust and cool them; S2, inner layer preparation: firstly, the raw materials are mixed and emulsified, and then jam or chopped nuts are added to increase the flavor; S3, double-layer molding: inject the 60°C outer layer molten material into the mold to 2 / 3 of the height, and shake it slightly to remove bubbles; put it into a 25°C environment and let it stand for 10 minutes to allow the outer layer to form a semi-solid gel structure; slowly inject the 45°C inner layer material into the center of the outer layer; transfer it to a 10°C cold storage and let it stand for 1 hour, and then transfer it to a 4°C refrigeration for 12 hours; S4, demoulding and post-processing: Soak the outer layer of the mold in warm water (50°C) for 10 seconds, tap to demould, and remove the burrs on the edges; vacuum (-0.08MPa) and then fill with nitrogen, and store in a sealed state at 4°C.

[0019] In this case, precise temperature gradient control and stabilizer compounding can effectively solve the problem of outer layer cracking while maintaining the functionality and taste of double-layer cheese.

[0020] Example 3 The following steps are involved: A1. Raw material pretreatment: Use a cheese shredder to chop mozzarella cheese and cheddar cheese into particles less than 5 mm, and use a filter to remove the cheese rind; A2, melt emulsification: add cheese grate, butter and water into a sandwich pot and stir until melted; add xanthan gum and emulsifying salt mixture, heat to 80°C, and then use a homogenizer to homogenize the molten mixture (5000rpm, 3 minutes); A3. Color adjustment and cooling: Add pigment and mix well, cool to 60°C and set aside.

[0021] In this case, the stretchability of mozzarella combined with the hardness of cheddar gives the outer layer excellent baking resistance; xanthan gum and emulsifying salt form a gel network to enhance the tensile strength of the outer layer (hardness ≥ 800g), while preventing brittleness by locking in moisture (18%-20% moisture); phosphate emulsifiers effectively prevent oil precipitation, ensure that the texture of the outer layer is uniform and smooth, and improve visual and taste consistency; the dense structure of the outer layer can block the penetration of oxygen and microorganisms, and combined with vacuum packaging, significantly extend the shelf life.

[0022] Example 4 The following steps are involved: B1. Mixing and emulsification: Heat cream cheese, whipping cream and water to 60°C and stir until there are no particles; add sodium citrate and homogenize (3000rpm, 2 minutes); B2. Add flavor: Cool down to 45°C, add jam or chopped nuts, and stir gently to avoid damaging the particles.

[0023] In this case, cream cheese, whipping cream and water are heated and stirred until there are no particles, and then sodium citrate is added for homogenization. This not only ensures that the raw materials are fully integrated and evenly distributed, but also improves the delicate taste and stability of the inner layer. After cooling, add jam or chopped nuts and stir gently to avoid destroying the particles. This method not only retains the original flavor and taste of the jam or chopped nuts, but also adds rich layers and diverse taste experience to the inner cheese. The organic combination of these two steps not only optimizes the texture and taste of the cheese, but also greatly enhances its overall flavor performance.

[0024] Example 5 After the cheese is prepared, the finished product is placed in an oven at 180°C and heated for 5 minutes to observe whether cracks appear on the surface; if cracks still occur, the xanthan gum can be increased to 0.3%, or the 25°C stage can be extended to 15 minutes.

[0025] In this example, increasing the xanthan gum to 0.3% or extending the 25°C standing time to 15 minutes can effectively improve the structural stability of the cheese; xanthan gum, as a thickener and stabilizer, can increase the viscosity of the cheese and prevent it from cracking due to water evaporation and volume shrinkage during baking; and extending the 25°C standing time can help the cheese form a more solid semi-solid gel structure, thereby improving its crack resistance.

[0026] Example 6 In A2, the temperature of the sandwich pot needs to be controlled at 75±2°C, and the rotation speed during stirring needs to be controlled at 200rpm.

[0027] In this example, the temperature of the sandwich pot is set at 75±2°C, which can ensure that raw materials such as shredded cheese, butter and water can be quickly and fully melted at this temperature; at the same time, the stirring speed of 200rpm can provide sufficient shear force to mix the raw materials evenly in the pot to avoid local overheating or unmelted phenomena; strictly controlling the temperature and stirring speed of the sandwich pot can avoid problems such as burning of raw materials, sticking to the pot or unstable product quality caused by excessive temperature or insufficient stirring; it helps to ensure that the quality of the final product meets the standards and improve the product qualification rate and market competitiveness.

[0028] Example 7 The stainless steel mold needs to be precooled to 40°C before use.

[0029] In this case, precooling the mold to 40°C ensures that when the outer layer of molten material is injected, the temperature of the mold does not cause the molten material to cool rapidly, resulting in uneven solidification or internal stress; this helps to form a smooth, uniform and structurally stable cheese outer layer, thereby improving the quality of the final product.

[0030] Example 8 In S3, when the 45°C inner layer material is slowly injected into the center of the outer layer, a 1 cm top space needs to be left to avoid impacting the interface.

[0031] In this case, leaving a headspace ensures that when the inner layer material is injected, it will not overflow the mold even if it is operated carelessly or the volume of the inner layer material expands; this helps to keep the product neat and beautiful and avoid problems during demoulding or subsequent processing.

[0032] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0033] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cheese and a preparation method thereof, characterized in that: The raw material components include the following proportions: Outer layer raw material components, accounting for 60% of the total: Shredded mozzarella cheese 50%; Cheddar cheese 20%; Emulsifying salt 1.5%; Butter 10%; Xanthan gum 0.2%; Water 18%; Pigment 0.3%; Inner layer raw material components, accounting for 40%: Cream cheese 60%; Whipping cream 20%; Sodium citrate 1%; White sugar 8%; Jam 10%; Water 10%; Wherein, the emulsifying salt is trisodium phosphate, and the jam can be replaced by chopped nuts.

2. The cheese and preparation method thereof according to claim 1, characterized in that: The following steps are involved: S1, outer layer preparation: pre-treat the raw materials, then melt and emulsify them, and finally color adjust and cool them; S2, inner layer preparation: firstly, the raw materials are mixed and emulsified, and then jam or chopped nuts are added to increase the flavor; S3, double-layer molding: inject the 60°C outer layer molten material into the mold to 2 / 3 of the height, and shake it slightly to remove bubbles; put it into a 25°C environment and let it stand for 10 minutes to allow the outer layer to form a semi-solid gel structure; slowly inject the 45°C inner layer material into the center of the outer layer; transfer it to a 10°C cold storage and let it stand for 1 hour, and then transfer it to a 4°C refrigeration for 12 hours; S4. Demolding and post-processing: Soak the outer layer of the mold in warm water at 50°C for 10 seconds, tap to demould, and remove burrs on the edges; vacuumize to -0.08MPa and then fill with nitrogen, seal and store at 4°C.

3. The cheese and preparation method thereof according to claim 1, characterized in that: The S1 comprises the following steps: A1. Raw material pretreatment: Use a cheese shredder to chop mozzarella cheese and cheddar cheese into particles less than 5 mm, and use a filter to remove the cheese rind; A2, melt emulsification: add cheese grate, butter and water into a sandwich pot and stir until melted; add xanthan gum and emulsifying salt mixture, heat to 80°C, and then use a homogenizer to homogenize the molten mixture at 5000rpm for 3 minutes; A3. Color adjustment and cooling: Add pigment and mix well, cool to 60°C and set aside.

4. The cheese and preparation method thereof according to claim 1, characterized in that: The S2 comprises the following steps: B1. Mixing and emulsification: Heat cream cheese, whipping cream and water to 60°C and stir until there are no particles; add sodium citrate and homogenize at 3000rpm for 2 minutes; B2. Add flavor: Cool down to 45°C, add jam or chopped nuts, and stir gently to avoid damaging the particles.

5. The cheese and preparation method thereof according to claim 1, characterized in that: After the cheese is prepared, the finished product is placed in an oven at 180°C and heated for 5 minutes to observe whether cracks appear on the surface; if cracks still occur, the xanthan gum can be increased to 0.3%, or the 25°C stage can be extended to 15 minutes.

6. The cheese and preparation method thereof according to claim 1, characterized in that: In A2, the temperature of the sandwich pot needs to be controlled at 75±2°C, and the rotation speed during stirring needs to be controlled at 200rpm.

7. The cheese and preparation method thereof according to claim 1, characterized in that: The stainless steel mold needs to be precooled to 40°C before use.

8. The cheese and preparation method thereof according to claim 1, characterized in that: In S3, when the 45°C inner layer material is slowly injected into the center of the outer layer, a 1 cm top space needs to be left to avoid impacting the interface.

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