Mousse cheese and preparation method thereof

Abstract

The invention relates to the technical field of cheese, in particular to mousse cheese and a preparation method thereof.The mousse cheese is prepared from, by weight, 50-60 parts of fresh cheese, 40-50 parts of cheese, 5-10 parts of white granulated sugar and 0.5-2.0 parts of compound stabilizer; the fresh cheese is obtained by fermenting modified milk through a compound strain; the cheese is obtained by single-strain fermentation of a mixture of milk and a milk product. The fresh cheese and the cheese are innovatively combined, unique fermentation strains are introduced for fermentation, the two kinds of cheese with different flavors and effects are mixed together, the mousse cheese with the unique flavor is formed, the mousse cheese is full in cheese fragrance, light in texture, good in mouth melting performance and fine and smooth in taste, meanwhile, the preparation technology is optimized, the product quality is further improved, and the mousse cheese is suitable for large-scale production. Compared with the prior art, the comprehensive performance of the mousse cheese is remarkably improved, the shelf life of the mousse cheese at the temperature of 2-10 DEG C is prolonged to 270 days, and the problems that mousse food is poor in quality stability and cannot be stored for a long time are effectively solved.

Description

Technical Field

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

[0002] Cheese is known as "milk gold". It contains a large amount of high-quality protein, fat, vitamins (such as vitamin A, D, riboflavin, folic acid, B12, etc.) and minerals (such as calcium, phosphorus, magnesium, etc.). These nutrients help protect the health of human muscle tissue and bones and are easily absorbed and utilized by the human body, making it an excellent food for calcium supplementation. The microorganisms and metabolites in cheese help maintain the balance of intestinal flora and promote digestion and absorption; the antioxidants in cheese can also remove free radicals in the body, slow down cell aging, and further reduce the risk of cardiovascular and cerebrovascular diseases. Cheese is not only delicious, but also contains rich nutritional value and multiple health functions. It has become an important part of people's healthy diet and is well-deserved to be known as "milk gold".

[0003] Mousse cheese is a new type of cheese with a delicate and smooth taste. It combines the rich aroma of cheese with a light texture. It melts in the mouth and has a rich milky flavor, which can bring people a pleasant taste experience. Most traditional mousse cheeses are improved by adding a large amount of stabilizers, but this will affect the flavor and health properties. At the same time, the single fermentation matrix leads to a single flavor. After inflation, the pores are unevenly distributed and easy to collapse. Due to the limited process stability, it leads to defects such as poor quality stability and a short shelf life. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a mousse cheese and a preparation method thereof, which achieves a perfect fusion of traditional cheese and modern desserts through optimization and improvement of the formula and specific process treatment technology. The product meets the needs of various consumers for high-quality desserts with its rich taste, healthy ingredient ratio and wide applicability.

[0005] A mousse cheese comprises the following components by weight: 50-60 parts of fresh cheese, 40-50 parts of cheese, 5-10 parts of white sugar and 0.5-2.0 parts of a compound stabilizer; the fresh cheese is obtained by fermenting modulated milk with a composite strain; the cheese is obtained by fermenting a mixture of milk and dairy products with a single strain.

[0006] Furthermore, the compound stabilizer is at least two of gelatin, locust bean gum, carrageenan and guar gum.

[0007] Furthermore, the modulated milk is made of raw cow's milk, fortified protein, calcium and dietary fiber in a mass ratio of 8:0.5:0.5:1; the milk and dairy product mixture is a mixture of light cream, butter and raw cow's milk; wherein the protein content of the modulated milk is 5.3g / 100g, the calcium content is 400mg / 100g, and the dietary fiber content is 3g / 100g; the mass ratio of light cream, butter and raw cow's milk in the milk and dairy product mixture is 5:2:3 to 3:3:4.

[0008] Furthermore, the composite bacteria is composed of Lactobacillus bulgaricus and Streptococcus thermophilus at an inoculation ratio of 5:3 or Lactococcus lactis and Leuconostoc at an inoculation ratio of 1:1.

[0009] Furthermore, the single bacterial species is any one of Lactococcus lactis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus plantarum.

[0010] The present invention also provides a method for preparing the mousse cheese, comprising a process of shearing and mixing → heating → sterilizing → cooling → aerating → canning → cooling, and also comprising a process of preparing fresh cheese and cheese, wherein the process of preparing fresh cheese comprises sterilizing a formula amount of modulated milk at a temperature of 80-95° C., homogenizing at a pressure of 200-220 bar, cooling to 35-45° C., adding a composite strain for fermentation, and cooling to below 20° C. for standby use after fermentation and demulsification;

[0011] The cheese preparation process comprises the following steps: mixing a formula amount of milk and dairy products, sterilizing at a temperature of 80-95°C, homogenizing at a pressure of 50-100 bar, cooling to 35-45°C, fermenting with a single strain, and cooling to below 20°C for standby use after fermentation and demulsification;

[0012] The addition amount of the composite bacteria is 0.05%-0.1%; the addition amount of the single bacteria is 0.08%-0.15%; and the outlet temperature of sterilization during the preparation of the fresh cheese and cheese is 60°C.

[0013] Furthermore, the shearing and mixing process is to add the formulated amount of fresh cheese, cheese, white sugar and compound stabilizer at one time and then perform shearing, the shearing speed is 1000-2000rpm, and the shearing time is 5-10min.

[0014] Furthermore, the temperature of the heating process is 60-65° C., the shear speed is 1000-2000 rpm, and the insulation cycle time is 5-10 min.

[0015] Furthermore, the sterilization temperature of the sterilization process is 80-95°C and the sterilization time is 5-10 minutes.

[0016] Furthermore, the temperature of the cooling process is 20-30°C.

[0017] Further, during the inflation process, the inflation expansion rate is 30%-50%, and the inflation stirring rate is 200-500 rpm.

[0018] Further, the inflation process includes low-pressure mixed gas inflation and supercritical carbon dioxide inflation carried out successively, and the volume ratio of the two inflations is 3-4:1. Among them, the mixed gas is nitrogen and carbon dioxide, and the volume ratio of nitrogen to carbon dioxide is 7:3.

[0019] Further, the inflation temperature of the low-pressure mixed gas inflation is 10-15°C, and the inflation pressure is 1.5 bar.

[0020] Further, the inflation temperature of the supercritical carbon dioxide inflation is 33-35°C, the inflation pressure is 7-8 MPa, and the pressure reduction rate is 3-4 MPa.

[0021] Further, the filling process is aseptic filling, and the stirring speed is 10-30 rpm.

[0022] Further, the cooling process uses gradient cooling, including a first cooling stage of rapidly cooling through cooling water and a second cooling stage of continuously cooling through a cold storage. Among them, the temperature is rapidly reduced to 10-15°C in the first cooling stage, and the temperature is reduced to 2-8°C in the second cooling stage.

[0023] The advantages of the present invention are as follows:

[0024] The present invention adopts an innovative combination of fresh cheese and cheese, and introduces a unique fermentation strain for fermentation. By configuring two kinds of cheeses with different flavors and functions together, a mousse cheese with a unique flavor of full cheese aroma, light texture, good melt-in-the-mouth property, and delicate taste is formed. At the same time, on the basis of the unique formula of this application, by precisely controlling parameters such as the sterilization temperature, homogenization pressure, and inflation expansion rate, the inflation method and preparation process are optimized, further improving the product quality, making the product more stable, with a uniform texture, and extending the shelf life. Compared with the prior art, the mousse cheese of the present invention has significantly improved comprehensive performance in terms of texture, flavor, taste, and stability. The shelf life at 2-10°C is extended to 270 days, far exceeding similar products, effectively solving the problems of poor quality stability and inability to be stored for a long time in mousse-like foods; moreover, the present invention can achieve large-scale production, improving production capacity while reducing production costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 is a process flow chart of the preparation of the mousse cheese of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0026] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0027] It should be noted that the installation methods and technical terms mentioned in the present invention are all technical terms that are already well-known in the technical field, so no further explanation will be given. In addition, the same reference numerals are used for the same components, but this does not affect nor should it constitute an inaccurate understanding of the technical solution by those skilled in the art.

[0028] Example 1

[0029] This example provides a mousse cheese, which includes the following components by weight: 52 parts of fresh cheese, 40 parts of cheese, 7.0 parts of granulated sugar, and 1.0 part of compound stabilizer.

[0030] In this example, the fresh cheese is obtained by fermenting prepared milk with a compound strain (the prepared milk is made of 80 parts of raw milk, 0.5 part of fortified protein, 0.5 part of calcium, and 1 part of dietary fiber, with a protein content of 5.3 g / 100 g, a calcium content of 400 mg / 100 g, and a dietary fiber content of 3 g / 100 g; the compound strain is composed of Lactobacillus bulgaricus and Streptococcus thermophilus with an inoculation ratio of 5:3); the cheese is obtained by fermenting a milk and dairy product mixture with a single strain (the milk and dairy product mixture is a mixture of light cream, cream, and raw milk with a mass ratio of 5:2:3; the single strain is Lactococcus lactis); the compound stabilizer is gelatin and carrageenan.

[0031] The preparation method of the mousse cheese is as Figure 1 shown, and includes the preparation of fresh cheese → the preparation of cheese → shearing and mixing → heating → sterilization → cooling → gas injection → canning → cooling process. The specific steps are as follows:

[0032] (1) Preparation of fresh cheese: The prepared milk is sterilized at a temperature of 80 °C (the outlet temperature of sterilization is 60 °C), homogenized at a pressure of 220 bar, cooled to 35 °C, and then inoculated and fermented with 0.1% of a compound strain composed of Lactobacillus bulgaricus and Streptococcus thermophilus with an inoculation ratio of 5:3. After demulsification, it is cooled to below 20 °C for standby.

[0033] (2) Preparation of cheese: The milk and dairy product mixture is sterilized at a temperature of 80 °C (the outlet temperature of sterilization is 60 °C), homogenized at a pressure of 100 bar, cooled to 35 °C, and then inoculated and fermented with 0.15% of Lactococcus lactis. After demulsification, it is cooled to below 20 °C for standby.

[0034] (3) Shearing and mixing: Take the materials obtained in steps (1) and (2) in the formula amount and add them to the shearing tank. Then, add the white granulated sugar and compound stabilizer (gelatin and carrageenan) in the formula amount in sequence, and shear and mix for 5 minutes at a rotation speed of 2000 rpm;

[0035] (4) Heating: Heat the materials after mixing in step (3) to 60 °C and keep them in a heat preservation cycle for 5 minutes at a shearing speed of 2000 rpm;

[0036] (5) Sterilization: Sterilize the materials obtained in step (4) at 95 °C for 5 minutes;

[0037] (6) Cooling: Rapidly cool the materials obtained in step (5) to 20 °C;

[0038] (7) Gas filling: First, fill the materials obtained in step (6) with a low-pressure mixed gas of nitrogen and carbon dioxide with a volume ratio of 7:3 at a temperature of 10 °C and a gas filling pressure of 1.5 bar; then fill with supercritical carbon dioxide at a gas filling temperature of 33 °C and a pressure of 7.5 MPa, and the pressure reduction rate is 3.5 MPa / min; the volume ratio of the two gas fillings is 4:1, the gas filling expansion rate is 30%, and the gas filling stirring rate is 200 rpm / s;

[0039] (8) Canning: Sterile can the materials obtained in step (7) under the stirring of a stirring paddle with a rotation speed of 10 rpm through a canning device;

[0040] (9) Cooling: Cool the product obtained in step (8) by a two-stage cooling method with a gradient cooling method. First, rapidly cool it to 10 °C through cooling water (the first cooling stage), and then box the product and send it to the cold storage for continuous cooling, and cool it to 2 - 8 °C within 12 hours (the second cooling stage).

[0041] Example 2

[0042] The formula components and preparation method of this example are the same as those of Example 1, except that the addition amounts of each component in the formula and the process conditions are different. By weight, this example includes the following components: 50 parts of fresh cheese, 43 parts of cheese, 5 parts of white granulated sugar, and 2 parts of compound stabilizer;

[0043] In this example, the compound stabilizer is gelatin and locust bean gum; the composite strain is composed of Lactococcus lactis and Leuconostoc mesenteroides with an inoculation ratio of 1:1; the milk and dairy product mixture is a mixture of light cream, cream and raw milk with a mass ratio of 3:3:4; the single strain is Lactobacillus casei.

[0044] The process conditions of this example are as follows:

[0045] In the preparation of fresh cheese in this example, the sterilization temperature is 95°C (the outlet temperature of sterilization is 60°C), the homogenization pressure is 200 bar, and after cooling to 45°C, 0.05% of a composite strain is added for fermentation; in the preparation of cheese in this example, the sterilization temperature is 95°C (the outlet temperature of sterilization is 60°C), the homogenization pressure is 50 bar, and after cooling to 45°C, 0.08% of a single strain is added for fermentation;

[0046] In the shearing and mixing process of this example, the rotation speed is 1000 rpm and the shearing time is 10 min; in the heating process, the temperature is 65°C, the shearing rotation speed is 1000 rpm, and the holding cycle time is 10 min; in the sterilization process, the sterilization temperature is 80°C and the sterilization time is 5 min; the temperature in the cooling process is 20°C; the stirring rotation speed in the filling process is 30 rpm; in the cooling process, the first cooling stage cools to 15°C and the second cooling stage cools to 2 - 8°C.

[0047] Example 3

[0048] The formula components and preparation method of this example are the same as those of Example 1, except that the addition amounts of each component in the formula and the process conditions are different. By weight, this example includes the following components: 49.5 parts of fresh cheese, 40 parts of cheese, 10 parts of granulated sugar, and 0.5 part of compound stabilizer;

[0049] In this example, the compound stabilizer is carrageenan and guar gum; the milk and dairy product mixture is a mixture of light cream, cream and raw milk with a mass ratio of 3:1:6; the single strain is Bifidobacterium lactis.

[0050] The process conditions of this example are as follows:

[0051] In the preparation of fresh cheese in this example, the sterilization temperature is 90°C (the outlet temperature of sterilization is 60°C), the homogenization pressure is 220 bar, and after cooling to 40°C, 0.1% of a composite strain is added for fermentation; in the preparation of cheese in this example, the sterilization temperature is 95°C (the outlet temperature of sterilization is 60°C), the homogenization pressure is 100 bar, and after cooling to 40°C, 0.1% of a single strain is added for fermentation;

[0052] In the shearing and mixing process of this example, the rotation speed is 1500 rpm and the shearing time is 5 min; in the heating process, the temperature is 65°C, the shearing rotation speed is 1500 rpm, and the holding cycle time is 5 min; in the sterilization process, the sterilization temperature is 95°C and the sterilization time is 10 min; the temperature in the cooling process is 30°C; the stirring rotation speed in the filling process is 20 rpm; in the cooling process, the first cooling stage cools to 15°C and the second cooling stage cools to 2 - 8°C.

[0053] Example 4

[0054] The formula components and preparation method of this example are the same as those of Example 1, except that the addition amounts of each component in the formula and the process conditions are different. By weight, this example includes the following components: 52 parts of fresh cheese, 40 parts of cheese, 6.8 parts of granulated sugar, and 1.2 parts of compound stabilizer.

[0055] The compound stabilizer is gelatin, locust bean gum, and carrageenan; the single strain is Lactobacillus plantarum; the compound strain is composed of Lactococcus lactis and Leuconostoc mesenteroides with an inoculation ratio of 1:1.

[0056] The process conditions of this example are as follows:

[0057] During the gas filling process, the obtained material is first filled with a low-pressure gas using a mixed gas of nitrogen and carbon dioxide with a volume ratio of 7:3 at a temperature of 15°C and a gas filling pressure of 1.5 bar; then it is filled with supercritical carbon dioxide at a gas filling temperature of 35°C, a pressure of 8 MPa, and a pressure reduction rate of 4 MPa / min; the volume ratio of the two gas fillings is 3:1, the gas filling expansion rate is 50%, and the gas filling stirring rate is 300 rpm.

[0058] Comparative Example 1

[0059] This comparative example is a commercially available cup of cheese-flavored cheese cup of a certain brand (ingredients: cheese, granulated sugar, water, gelatin, edible flavor).

[0060] Comparative Example 2

[0061] This comparative example is a commercially available Aochu Cup Mousse Cheese Cake (ingredients: light cream, pure milk, fresh eggs, cream cheese, cake premix, granulated sugar, cocoa powder, soybean oil, egg yolk liquid, drinking water, gelatin, sorbitol, mono- and diglycerides, polyglycerol fatty acid esters, propylene glycol, edible flavor).

[0062] Comparative Example 3

[0063] Compared with Example 1, the difference in this comparative example is that the addition amounts of the formula are different. By weight, this comparative example includes the following components: 22 parts of fresh cheese, 70 parts of cheese, 5 parts of granulated sugar, and 3.0 parts of compound stabilizer.

[0064] Comparative Example 4

[0065] Compared with Example 1, the difference in this comparative example is that the preparation of fresh cheese and cheese is not involved, but directly using natural cheese (the natural cheese in this comparative example is commercially available cheddar cheese) as the raw material, adding granulated sugar and compound stabilizer in sequence for the processes of shearing and mixing → heating → sterilization → cooling → gas filling → canning → cooling.

[0066] Comparative Example 5

[0067] This comparative example is different from Example 1 in that the inflation process is different. In this comparative example, only nitrogen and carbon dioxide are used for inflation at 8°C for 10 minutes, and the volume ratio of nitrogen to carbon dioxide is 7:3.

[0068] Comparative Example 6

[0069] This comparative example is different from Example 1 in that the inflation process is different. In the supercritical carbon dioxide inflation stage of this comparative example, the inflation temperature is 35°C, the pressure is 10 MPa, and the pressure reduction rate is 6 MPa / min.

[0070] Comparative Example 7

[0071] This comparative example is different from Example 1 in that the inflation process is different. In this comparative example, the volume ratio of the gas filled in the two inflation stages is 1:1.

[0072] Comparative Example 8

[0073] This comparative example is different from Example 1 in that the cooling process is different. In this comparative example, gradient cooling is not adopted during the cooling process. Instead, it is directly cooled to 2 - 8°C after canning and then stored refrigerated.

[0074] Test Example 1

[0075] Perform effect tests on the mousse cheese obtained from Examples 1 - 4 of the present invention and Comparative Examples 1 - 6 in terms of texture, flavor, taste, stability, etc. Using the mousse cheese and cake products provided by Comparative Examples 1 and 2 as controls, 10 persons with relevant experience in dessert making are respectively selected as sensory assessors to conduct sensory scoring on the samples. In order to eliminate the influence of interference factors such as samples and personnel on the scoring results, a method of full blind testing of 10 samples is adopted, that is, 10 samples are divided into 10 groups, each group of marked samples is randomly recoded from A to G, and each evaluator is provided with 10 sets of special tasting tools (knives, forks, purified water, etc.). According to the original markings for classification and statistics, the one with a higher comprehensive index score is considered to have a better effect and a higher evaluation. The specific results are shown in Table 1:

[0076] As shown by the data in Table 1, the mousse cheese prepared according to the process and formula of the present invention has the best popularity performance in terms of texture, flavor, taste, and stability. The overall preference is better than that of the competing products in Comparative Examples 1 and 2. In particular, the overall effect and preference of the mousse cheese prepared according to the formula described in Example 1 are better than those of other examples and the competing product mousse cheese of the comparative examples, which is the optimal example of this application;

[0077] Table 1 Sensory Evaluation Table

[0078]

[0079] It can be seen from the sensory evaluation results of Example 1 and Comparative Examples 3-8 that changing the formula components and process conditions will affect the taste, texture and flavor of the product, making the prepared mousse cheese have a gritty taste, not delicate enough, the texture is not soft and spongy enough, and it will also affect the product flavor to a certain extent, resulting in a decline in its overall effect.

[0080] Test Example 2

[0081] Example 1 of the present invention is prepared with the optimal formula. In order to verify the quality of the mousse cheese prepared with the optimal formula and process, it is compared with Comparative Example 1 and Comparative Example 2 in terms of nutritional components and stability. Among them, the determination of protein content adopts the first method of GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Foods"; the determination of fat content adopts the third method of GB 5009.6-2016 "National Food Safety Standard Determination of Fat in Foods"; the determination of sodium content adopts GB 5009.91-2017 "National Food Safety Standard Determination of Potassium and Sodium in Foods"; the determination of energy and carbohydrates complies with the relevant regulations in GB / Z 21922; the specific results are shown in Table 2:

[0082] Table 2 Product Quality Comparison Table

[0083]

[0084]

[0085] Test Example 3

[0086] The uniformity of the internal bubbles of the mousse cheese product will affect the taste, texture, appearance and stability of the product. The products of Examples 1-4 and Comparative Examples 3-8 at different storage times are sliced after low-temperature shaping, and an LED backlight board is used to enhance the contrast to observe the size and distribution of the bubbles in the cross-section of the slices. The results are as follows:

[0087] Table 3 Bubble Distribution of Mousse Cheese in Examples and Comparative Examples at Different Storage Times

[0088]

[0089] It can be seen from the results that the products of Examples 1-4 just out of the factory show honeycomb-like small bubbles, the bubble sizes are relatively consistent, the distribution is uniform, and there is no obvious change after 180 days of storage. The uniformity of the bubbles inside the mousse cheese remains relatively stable; when stored for 270 days, some bubbles gradually merge, although there are a small number of large bubbles, showing a situation of coexistence of large and small bubbles, but mainly small bubbles, the distribution situation has no obvious change, the distribution is uniform, which can increase the stability of the product and reduce the degree of collapse.

[0090] The products of Comparative Example 3 and Comparative Example 4 just out of the factory showed small bubbles, but the bubbles were evenly distributed, and there was a phenomenon of no bubbles in some parts. When placed for 90 days, the situation of coexistence of large and small bubbles began to appear, small bubbles accumulated locally, and the bubble distribution was uneven. When placed for 180 days, the bubbles aggregated, mainly large bubbles inside, and the distribution was uneven. It can be seen that the uneven bubble distribution will affect its storage time.

[0091] However, the proportion of the bubble sizes inside Comparative Examples 5-8 was inconsistent, the distribution was uneven, and the stability was poor, showing instability at 90 days. The products of Comparative Example 5 and Comparative Example 8 just out of the factory had the coexistence of large and small bubbles and uneven distribution. Among them, in Comparative Example 5, it turned into large bubbles at 90 days of placement, and in Comparative Example 8, it turned into large bubbles only at 180 days of placement; in Comparative Example 7, the proportion of the gas volume filled by the supercritical carbon dioxide gas injection method was relatively large, and a large number of tiny bubbles would be formed inside at the time of just leaving the factory. However, the gas filled by the supercritical carbon dioxide gas injection method would enhance the interaction between the bubbles, resulting in a bubble dense area and a bubble sparse area inside the mousse cheese, leading to the phenomenon of uneven bubbles. The product texture was hard and the stability was poor. At 90 days of placement, the internal bubbles aggregated to form large bubbles.

[0092] However, in Comparative Example 6, there were mainly large bubbles inside at the time of just leaving the factory, and there were no bubbles and voids in some parts, and the distribution was uneven. It was mainly affected by the gas injection conditions. The pressure reduction rate in Comparative Example 6 was too fast, and carbon dioxide would quickly escape from the solution, forming larger and unevenly distributed bubbles. This would lead to a rough texture of the mousse cheese, not delicate, poor taste, uneven appearance, and also affect its stability.

[0093] Therefore, from the test results of Examples 1-4 and Comparative Examples 3-8, it can be concluded that the formula and process conditions of the mousse cheese will affect the size and distribution of the bubbles inside the mousse cheese, and thus affect the product quality. The evenly distributed small bubbles inside the mousse cheese can make the internal structure of the mousse cheese dense, with a light taste and delicate texture. If the internal bubbles are of different sizes and unevenly distributed, it will cause too much air content in some parts of the mousse cheese, resulting in uneven light scattering, making the surface of the mousse cheese show uneven light and shade, affecting the product appearance. At the same time, too large bubbles will also cause obvious large holes and rough particles inside, resulting in a rough taste, not delicate texture, and reduced stability. Bubbles with consistent size and uniform distribution can form a stable network structure inside the mousse cheese, reduce the degree of collapse, increase its storage stability, enable the product to maintain a good shape and texture within a certain period of time, and extend the shelf life.

[0094] Test Example 4

[0095] The stability of the mousse cheese product is evaluated by the degree of collapse during the shelf life. Good stability means that the mousse cheese product still contains a certain amount of gas and there is no obvious collapse phenomenon. The products of Examples 1-4 and Comparative Examples 3-8 were respectively tested for the degree of collapse during the shelf life. The degree of collapse of the products was observed at 2-8°C on the 30th, 60th, 90th, 180th, and 270th days of storage, and their collapse rates were calculated. The results are shown in Table 4:

[0096] The calculation formula is: In the formula, T is the collapse rate, and V 1 is the initial volume of the product just produced, and V 2 is the volume of the product after being placed for a period of time. If the collapse rate of the product during the shelf life ≤ 5%, it means that the stability of the product is good.

[0097] Table 4 Product collapse rate test table

[0098]

[0099] It can be seen from the test results of the product collapse rate during the shelf life in Table 4 that the stability of Examples 1-4 during the shelf life is good, and the collapse rates within 270 days are all less than 5%. However, the collapse rates of the products of Comparative Examples 3-8 began to be greater than 5% on the 90th day, and the degree of collapse was significantly higher than that of the products of Examples 1-4. This shows that the stability of the products of Comparative Examples 3-8 is poor, and they can only maintain stability within 90 days. The stability deteriorates when refrigerated for more than 90 days, and their stability is far inferior to that of the products of Examples 1-4. In particular, the products of Comparative Examples 5-7 show the worst stability and the most obvious degree of collapse. The comparison of the collapse results between Comparative Example 5 and Example 1 shows that the inflation method during the inflation stage will significantly affect the stability and shelf life of the product. The comparison of the collapse results between Comparative Example 6 and Comparative Example 7 and Example 1 shows that even if the inflation method is the same, the inflation conditions will affect the final result. At the same time, the results of Examples 1-4 and Comparative Examples 3-8 also further illustrate that the formula and production process parameters of the fermented mousse product will significantly affect the texture and stability of the product.

[0100] Combined with the test results in Tables 1-4, it can be seen that the mousse cheese and its preparation method provided by the present invention have significantly improved and enhanced the texture, flavor, taste and stability of the existing domestic mousse cheese, and achieved the application effect equivalent to or better than that of imported mousse cheese, solving the problems of short shelf life, poor quality stability, as well as poor texture and taste of mousse cheese, and excessive dependence on imports in the domestic market, and having higher market value and economic benefits.

[0101] For those skilled in the art, the present invention is not limited to the details of the above-described exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be embraced within the present invention. Any reference signs in the claims should not be construed as limiting the claims involved.

[0102] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any minor modifications, equivalent replacements, and improvements made to the above embodiments based on the technical essence of the present invention should be included within the protection scope of the technical solutions of the present invention.

Claims

1. A mousse cheese, characterized in that: The composition comprises the following components by weight: 50-60 parts of fresh cheese, 40-50 parts of cheese, 5-10 parts of white sugar and 0.5-2.0 parts of compound stabilizer; the fresh cheese is obtained by fermenting the modulated milk with a composite strain; the cheese is obtained by fermenting a mixture of milk and dairy products with a single strain.

2. A mousse cheese according to claim 1, characterized in that: The compound stabilizer is at least two of gelatin, locust bean gum, carrageenan and guar gum.

3. A mousse cheese according to claim 1, characterized in that: The modulated milk is made of raw cow's milk, fortified protein, calcium and dietary fiber in a mass ratio of 8:0.5:0.5:1; the milk and dairy product mixture is a mixture of light cream, butter and raw cow's milk; wherein the protein content of the modulated milk is 5.3g / 100g, the calcium content is 400mg / 100g, and the dietary fiber content is 3g / 100g; the mass ratio of light cream, butter and raw cow's milk in the milk and dairy product mixture is 5:2:3 to 3:3:

4.

4. The mousse cheese according to claim 1, characterized in that: The composite bacterial strain is composed of Lactobacillus bulgaricus and Streptococcus thermophilus at an inoculation ratio of 5:3 or of Lactococcus lactis and Leuconostoc at an inoculation ratio of 1:

1.

5. The mousse cheese according to claim 1, characterized in that: The single bacterial species is any one of Lactococcus lactis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum.

6. A method for preparing mousse cheese according to any one of claims 1 to 5, comprising the steps of shearing and mixing → heating → sterilizing → cooling → aerating → canning → cooling, wherein: The method also includes a preparation process of fresh cheese and cheese, wherein the preparation process of fresh cheese is to sterilize the formula-based modulated milk at a temperature of 80-95°C, homogenize at a pressure of 200-220 bar, cool it to 35-45°C, add composite bacteria for fermentation, and cool it to below 20°C for use after fermentation and demulsification; The cheese preparation process comprises the following steps: mixing a formula amount of milk and dairy products, sterilizing at a temperature of 80-95°C, homogenizing at a pressure of 50-100 bar, cooling to 35-45°C, fermenting with a single strain, and cooling to below 20°C for standby use after fermentation and demulsification; The addition amount of the composite bacteria is 0.05%-0.1%; the addition amount of the single bacteria is 0.08%-0.15%; and the outlet temperature of sterilization during the preparation of the fresh cheese and cheese is 60°C.

7. The method for preparing mousse cheese according to claim 6, characterized in that: The shearing and mixing process is to add the formula amount of fresh cheese, cheese, white sugar and compound stabilizer at one time and then perform shearing, the shearing speed is 1000-2000rpm, and the shearing time is 5-10min; the temperature of the heating process is 60-65°C, the shearing speed is 1000-2000rpm, and the insulation cycle time is 5-10min; the sterilization temperature of the sterilization process is 80-95°C, and the sterilization time is 5-10min; the temperature of the cooling process is 20-30°C.

8. The method for preparing mousse cheese according to claim 6, characterized in that: The inflation expansion rate of the inflation process is 30%-50%, and the inflation stirring rate is 200-500rpm.

9. The method for preparing mousse cheese according to claim 8, characterized in that: The inflation process includes sequentially inflating low-pressure mixed gas and inflating supercritical carbon dioxide, the volume ratio of the two inflations being 3 to 4:1, wherein the mixed gas is nitrogen and carbon dioxide, the mixed volume ratio of nitrogen and carbon dioxide being 7:

3.

10. The method for preparing mousse cheese according to claim 6, characterized in that: The filling process is aseptic filling, the stirring speed is 10-30rpm, and the cooling process adopts gradient cooling, including a first cooling stage of rapid cooling through cooling water and a second cooling stage of continuous cooling through a cold storage, wherein the first cooling stage quickly reduces the temperature to 10-15°C, and the second cooling stage reduces the temperature to 2-8°C.

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