Normal-temperature multilayer cheese product and preparation method thereof

Abstract

The invention provides a normal-temperature multilayer cheese product and a preparation method thereof. According to the normal-temperature multilayer cheese product, the lipid product, the protein powder, the stabilizer and the thickening agent are heated and emulsified, and specific filling speed and cooling conditions are combined, so that interlayer boundaries are clear, and the problem of interlayer color crossing is avoided; and the stabilizing agent is limited to comprise sodium citrate, so that the problem that white particulate matters are easy to separate out during the shelf life of the normal-temperature cheese product is synergistically solved.

Description

Technical Field

[0001] The present invention relates to a room-temperature multi-layer cheese product, and particularly to a room-temperature multi-layer cheese product and a preparation method thereof, belonging to the food field. Background Art

[0002] Cheese is rich in high-quality protein and calcium, and is nutritious. It is a healthy snack with a huge market scale.

[0003] At present, the vast majority of commercially available cheese products need to be stored and transported at low temperature, with relatively high requirements for storage conditions. However, room-temperature cheese products can be stored at room temperature for a long time and have good portability, which has become a research hotspot in this field.

[0004] The existing room-temperature cheese products have single flavors and colors, with serious homogenization. For the few multi-color or multi-layer room-temperature cheese products, the interlayer boundaries are unstable, and interlayer color bleeding is serious. Moreover, white particles are likely to precipitate during the shelf life of room-temperature cheese products, affecting the consumer experience. Summary of the Invention

[0005] The present invention provides a room-temperature multi-layer cheese product, which can be stored at room temperature. During the shelf life, it has a delicate taste, clear interlayer boundaries, no interlayer color bleeding problem, and no problem of white particle precipitation.

[0006] The present invention also provides a preparation method of a room-temperature multi-layer cheese product. Through this preparation method, a room-temperature multi-layer cheese product with clear interlayer boundaries, no interlayer color bleeding problem, and no problem of white particle precipitation during the shelf life can be prepared.

[0007] The present invention provides a room-temperature multi-layer cheese product, wherein the room-temperature multi-layer cheese product includes N layers of cheese layers stacked, N≥2; the raw material systems of the N layers of cheese layers independently include, by mass percentage:

[0008] 15%-30% of natural cheese, 4%-20% of lipid products, 2%-20% of protein powder, 1.0%-1.2% of stabilizer, 0.1%-2.0% of thickener, and the balance is water;

[0009] wherein, the stabilizer includes sodium citrate;

[0010] The room-temperature multi-layer cheese product is prepared by at least a method including the following processes:

[0011] At a temperature of ≥78°C, the raw material systems of the N layers of the cheese layer after sterilization are successively subjected to a filling process. Among them, the filling speed of the raw material system of the first layer of the cheese layer is 1200 - 2800 rpm, and the filling speeds of the raw material systems of the remaining N - 1 layers of the cheese layer are each independently 550 - 1100 rpm; the filling time interval between the raw material systems of two adjacent layers of the cheese layer is 2 - 8 s. Within 4 - 10 min after filling, the central temperature of the ambient temperature multi-layer cheese product is reduced to below 40°C to obtain the ambient temperature multi-layer cheese product.

[0012] The ambient temperature multi-layer cheese product as described above, wherein the raw material systems of the N layers of the cheese layer each independently include, by mass percentage:

[0013] Natural cheese 20% - 25%, lipid products 8% - 10%, protein powder 3% - 7%, stabilizer 1.05% - 1.15%, thickener 0.8% - 1.8%, and the balance is water.

[0014] The ambient temperature multi-layer cheese product as described above, wherein the filling speed of the raw material system of the first layer of the cheese layer is 1600 - 2600 rpm, and the filling speeds of the raw material systems of the remaining N - 1 layers of the cheese layer are each independently 650 - 900 rpm; the filling time interval between the raw material systems of two adjacent layers of the cheese layer is 4 - 6 s. Within 5 - 8 min after filling, the central temperature of the ambient temperature multi-layer cheese product is reduced to below 40°C.

[0015] The ambient temperature multi-layer cheese product as described above, wherein the thickener includes at least one of gelatin, sodium carboxymethyl cellulose, xanthan gum, carrageenan, locust bean gum, guar gum, and agar.

[0016] The ambient temperature multi-layer cheese product as described above, wherein the stabilizer further includes at least one of potassium citrate, sodium hexametaphosphate, sodium acid pyrophosphate, and trisodium phosphate.

[0017] The ambient temperature multi-layer cheese product as described above, wherein the mass percentage of potassium citrate in the raw material system of each layer of the cheese layer is not higher than 0.5%.

[0018] The ambient temperature multi-layer cheese product as described above, wherein the lipid products include at least one of cream, light cream, anhydrous cream, coconut oil, and palm oil.

[0019] The ambient temperature multi-layer cheese product as described above, wherein when N = 2, the mass ratio of the first layer of the cheese layer to the second layer of the cheese layer is (0.8 - 1.2):(0.8 - 1.2);

[0020] When N≥3, the mass ratio of the first layer of cheese layer to the second layer of cheese layer is (0.8 - 1.2):(0.8 - 1.2), and the mass ratio of the (n - 1)-th layer of cheese layer to the n-th layer of cheese layer is 1:1, where 3≤n≤N.

[0021] The present invention also provides a preparation method of the ambient temperature multi-layer cheese product described in any one of the above, which includes:

[0022] At a temperature ≥78°C, the raw material systems of the N layers of cheese layers after sterilization are sequentially subjected to filling treatment. Among them, the filling speed of the raw material system of the first layer of cheese layer is 1200 - 2800 rpm, and the filling speeds of the raw material systems of the remaining N - 1 layers of cheese layers are each independently 550 - 1100 rpm; the filling time interval between the raw material systems of adjacent two layers of cheese layers is 2 - 8 s, and the central temperature of the ambient temperature multi-layer cheese product is reduced to below 40°C within 4 - 10 min after filling to obtain the ambient temperature multi-layer cheese product.

[0023] For the preparation method as described above, the sterilization conditions are that the sterilization temperature is 125 - 150°C and the sterilization time is 4 - 10 s.

[0024] The ambient temperature multi-layer cheese product provided by the present invention, by defining the raw material formula, coordinating the filling speeds of the raw material systems of each layer of cheese layer and the cooling process conditions after filling, enables the ambient temperature multi-layer cheese product to be stored at ambient temperature, and within the shelf life, it has a delicate taste, clear interlayer boundaries, no problem of interlayer color bleeding, and no problem of precipitation of white particles. Description of the Drawings

[0025] Figure 1 It is a product picture of Example 1;

[0026] Figure 2 It is a product picture of Example 2;

[0027] Figure 3 It is a product picture of Example 3;

[0028] Figure 4 It is a product picture of Example 4;

[0029] Figure 5 It is a product picture of Example 5;

[0030] Figure 6 It is a product picture of Example 6;

[0031] Figure 7 It is a product picture of Comparative Example 1;

[0032] Figure 8 It is a product picture of Comparative Example 2;

[0033] Figure 9 Product picture for Comparative Example 3;

[0034] Figure 10 Product picture for Comparative Example 4;

[0035] Figure 11 Product picture for Comparative Example 5;

[0036] Figure 12 Product picture for Comparative Example 6;

[0037] Figure 13 Product picture for Comparative Example 9;

[0038] Figure 14 Product picture for Comparative Example 12. Detailed implementation manners

[0039] To make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of 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.

[0040] The first aspect of the present invention provides a room-temperature multi-layer cheese product, which includes N layers of cheese layers stacked, where N≥2; the raw material systems of the N layers of cheese layers independently include, by mass percentage:

[0041] Natural cheese 15%-30%, lipid products 4%-20%, protein powder 2%-20%, stabilizer 1.0%-1.2%, thickener 0.1%-2.0%, and the balance is water;

[0042] Among them, the stabilizer includes sodium citrate;

[0043] This room-temperature multi-layer cheese product is prepared by a method that at least includes the following process:

[0044] At a temperature ≥78°C, the raw material systems of the sterilized N layers of cheese layers are sequentially subjected to filling treatment. Among them, the filling speed of the raw material system of the first layer of cheese layer is 1200-2800 rpm, and the filling speeds of the raw material systems of the remaining N-1 layers of cheese layers are independently 550-1100 rpm; the filling time interval between the raw material systems of adjacent two layers of cheese layers is 2-8 s, and the central temperature of this room-temperature multi-layer cheese product is reduced to below 40°C within 4-10 min after filling, obtaining the above-mentioned room-temperature multi-layer cheese product.

[0045] The above-mentioned ambient-temperature multi-layer cheese product refers to a multi-layer cheese product that can be stored at ambient temperature for at least 9 months, including N layers of cheese layers stacked on top of each other, where N ≥ 2, and there is a visible color difference between every two adjacent cheese layers. Further, there may also be differences in texture, taste, or flavor, providing consumers with a variety of sensory pleasures.

[0046] The above-mentioned stacked arrangement can be understood as the N layers of cheese layers being stacked in the same direction, for example, stacked in the order of filling. Then, according to the order of filling, the N layers of cheese layers arranged in the above-mentioned stacked manner can be named the first cheese layer, the second cheese layer... the (N - 1)th cheese layer, and the Nth cheese layer in sequence.

[0047] The above-mentioned natural cheese includes at least one of fresh cheese, cream cheese, quark, mascarpone, and cheddar.

[0048] The above-mentioned protein powder includes at least one of concentrated milk protein powder, whole milk powder, skim milk powder, and whey protein powder.

[0049] The present invention defines that the stabilizer includes sodium citrate.

[0050] The present invention does not limit the types of thickeners and lipid products.

[0051] Independently of each other as described above means that the raw materials of the raw material system of each cheese layer can be the same or different.

[0052] Prepare the raw material systems of the N layers of cheese layers independently according to the above raw material formula, and perform sterilization treatment on the above raw material systems to obtain the sterilized raw material systems of the N layers of cheese layers.

[0053] The purpose of the above-mentioned sterilization treatment is to kill the microorganisms in the raw material system, which is beneficial to the long-term storage of the product at ambient temperature.

[0054] The present invention defines that the filling temperature ≥ 78°C. Filling at this temperature is beneficial to further sterilize the filling mold by means of the temperature of the raw material system itself, and avoid contamination by miscellaneous bacteria during the filling process.

[0055] The above-mentioned sequential filling means that first, the raw material system of the first cheese layer is filled at a filling speed of 1200 - 2800 rpm. After an interval of 2 - 8 s, then the raw material system of the second cheese layer is filled at a filling speed of 550 - 1100 rpm. After an interval of 2 - 8 s, then the raw material system of the third cheese layer is filled at a filling speed of 550 - 1100 rpm. Fill in this way in sequence to complete the filling of the raw material systems of the N layers of cheese layers, and make the central temperature of the ambient-temperature multi-layer cheese product drop below 40°C within 4 - 10 minutes.

[0056] The above filling speed is characterized by the rotation speed of the motor of the filling equipment. During the filling process, the motor gives a certain force to the raw material system to be filled, so that the raw material system to be filled is filled into the mold with a certain strength.

[0057] The core temperature mentioned above refers to the temperature at the center of the product, which can be measured by penetrating a temperature probe into the cheese.

[0058] After the raw material system of the first cheese layer is filled at a filling speed of 1200-2800rpm, its upper surface can be leveled within 2-8s, providing a horizontal and flat receiving surface for the raw material system of the second cheese layer, on which the raw material system of the second cheese layer is filled at a filling speed of 550-1100rpm, and the receiving surface forms an interlayer interface between the first cheese layer and the second cheese layer. The raw material system of the second cheese layer will not cause destructive impact on the interlayer interface of the first cheese layer and the second cheese layer, and the interlayer interface can still remain horizontal and flat, and the filling of the raw material systems of the remaining cheese layers is completed in sequence.

[0059] After filling, the center temperature of the product must be reduced to below 40°C within 4-10 minutes to obtain a room temperature multi-layer cheese product with clear boundaries between layers and no color bleeding between layers.

[0060] Furthermore, the room temperature multi-layer cheese product has no problem of precipitation of white particles during the shelf life, and the white particles are calcium salts. The inventors speculate that by using sodium citrate in the raw material formula, the monovalent cations of sodium ions can exchange with the divalent calcium ions in the original cheese network structure to form a stable emulsified system, and by limiting the filling speed of the raw material system of each cheese layer, the raw material system is filled with a suitable strength to form a relatively stable texture. Finally, the above two factors work together to ensure that the room temperature multi-layer cheese product of the present invention has no problem of precipitation of white particles, i.e., calcium salts, during the room temperature storage process.

[0061] The invention obtains a raw material system of each cheese layer by scientifically compounding original cheese, lipid products, thickeners, stabilizers, protein powder and water, sterilizes the raw material system, and then fills it with a defined filling process, so that not only the room-temperature multi-layer cheese product has no white particles precipitated during the shelf life, but also the boundary level between layers is clear and there is no color bleeding between layers during the shelf life. In addition, the room-temperature multi-layer cheese product has a delicate taste and can be stored at room temperature for 9 months.

[0062] Furthermore, the raw material system of the aforementioned N cheese layers may also independently include at least one of carbohydrates, nutritional enhancers, acidity regulators, antibacterial agents, flavors, and pigments according to their mass percentage.

[0063] The above-mentioned saccharides include at least one of granulated sugar, trehalose, xylitol, glucose, and fructose, which can provide a sweet taste for the room-temperature multi-layer cheese product of the present invention and can also increase the viscosity of the product. The mass percentage content thereof in the raw material system of each cheese layer can be 5%-15%.

[0064] The above-mentioned nutritional fortifiers include at least one of tricalcium phosphate, milk mineral salts, vitamin A, and vitamin D. The mass percentage content thereof in the raw material system of each cheese layer is generally not higher than 5%.

[0065] The above-mentioned acidity regulators include at least one of lactic acid, citric acid, and concentrated lemon juice. The mass percentage content thereof in the raw material system of each cheese layer is 0.3%-0.7%.

[0066] The mass percentage content of the above-mentioned bacteriostatic agent in the raw material system of each cheese layer is generally not higher than 1%, which is beneficial to maintaining a high quality of the product of the present invention at room temperature.

[0067] The present invention does not limit the types of the above-mentioned flavors and pigments. Generally, in order to increase the color difference, flavor or taste difference between adjacent layers of the room-temperature multi-layer cheese product of the present invention, the content or types of pigments and flavors in adjacent cheese layers need to be different. Generally, the mass percentage content of the flavor in the raw material system of each cheese layer is 0.1%-0.3%, and the mass percentage content of the pigment in the raw material system of each cheese layer is 0.1%-0.3%.

[0068] Further, when the raw material systems of the foregoing N cheese layers independently include, by mass percentage:

[0069] 20-25% of natural cheese, 8-10% of lipid products, 3-7% of protein powder, 1.05-1.15% of stabilizer, 0.8-1.8% of thickener, and the balance is water, the prepared room-temperature multi-layer cheese product has a more delicate taste, clearer layer boundaries, no color bleeding between layers, and no white particulate matter precipitation during the shelf life.

[0070] Still further, the filling speed of the raw material system of the first cheese layer is 1600-2600 rpm, and the filling speeds of the raw material systems of the remaining N-1 cheese layers are independently 650-900 rpm; the filling time interval between the raw material systems of adjacent cheese layers is 4-6 s, and the central temperature of the foregoing room-temperature multi-layer cheese product is reduced to below 40°C within 5-8 min after filling. The prepared room-temperature multi-layer cheese product has a more delicate taste, clearer layer boundaries, no color bleeding between layers, and no white particulate matter precipitation during the shelf life.

[0071] When the above thickener includes at least one of gelatin, sodium carboxymethyl cellulose, xanthan gum, carrageenan, locust bean gum, guar gum, and agar, it is beneficial to improve the stability of the ambient temperature multi-layer cheese product, make the layer boundaries of the ambient temperature multi-layer cheese product clearer during the shelf life, without color bleeding between layers, and without precipitation of white particles.

[0072] Furthermore, the above stabilizer further includes at least one of potassium citrate, sodium hexametaphosphate, sodium dihydrogen pyrophosphate, and trisodium phosphate, which is beneficial to further improve the texture of the ambient temperature multi-layer cheese product, make the hardness of the product moderate, and the taste soft and appropriate.

[0073] The inventors found that when the mass percentage content of the above potassium citrate in the raw material system of each cheese layer is not higher than 0.5%, it is beneficial to avoid the problem of astringent taste of the ambient temperature multi-layer cheese product and make the product maintain a good taste.

[0074] When the above lipid product includes at least one of cream, light cream, anhydrous cream, coconut oil, and palm oil, it is beneficial to improve the taste of the product.

[0075] When N = 2, the mass ratio of the first cheese layer to the second cheese layer is (0.8 - 1.2):(0.8 - 1.2);

[0076] When N ≥ 3, the mass ratio of the first cheese layer to the second cheese layer is (0.8 - 1.2):(0.8 - 1.2), and the mass ratio of the (n - 1)th cheese layer to the nth cheese layer is 1:1, where 3 ≤ n ≤ N.

[0077] The purpose of making the above limitations on the mass of each cheese layer of the aforementioned ambient temperature multi-layer cheese product is, on the one hand, to make each cheese layer maintain an appropriate mass ratio, make the structure of the aforementioned ambient temperature multi-layer cheese product more regular, and give consumers a comfortable visual enjoyment; on the other hand, limiting the mass ratio of each cheese layer is beneficial to further improve the stability of the aforementioned ambient temperature multi-layer cheese product, make the connection between layers tighter, and avoid cracking between layers.

[0078] The second aspect of the present invention provides a method for preparing the ambient temperature multi-layer cheese product of the first aspect, including:

[0079] At a temperature ≥ 78°C, the raw material systems of the N cheese layers after sterilization are sequentially subjected to filling treatment, wherein the filling speed of the raw material system of the first cheese layer is 1200 - 2800 rpm, and the filling speeds of the raw material systems of the remaining N - 1 cheese layers are each independently 550 - 1100 rpm; the filling time interval between the raw material systems of adjacent two cheese layers is 2 - 8 s, and the central temperature of the ambient temperature multi-layer cheese product is reduced to below 40°C within 4 - 10 min after filling, obtaining the ambient temperature multi-layer cheese product of the present invention.

[0080] Limiting the filling temperature to ≥78°C helps avoid bacterial contamination during the filling process, thereby ensuring that the product can be stored at room temperature for at least 9 months.

[0081] As mentioned above, the filling speed is the rotation speed of the motor of the filling equipment. In the filling process, the motor gives a certain force to the raw material system to be filled, so that the raw material system to be filled is filled into the mold with a certain strength; the center temperature refers to the temperature at the center of the product, which can be measured by inserting a temperature probe into the cheese.

[0082] The method of sequentially filling the raw material system of the sterilized N cheese layers refers to first filling the raw material system of the first cheese layer at a filling speed of 1200-2800 rpm, and after an interval of 2-8 seconds, the upper surface of the raw material system of the first cheese layer has been smoothed, and the smooth upper surface is used as a smooth receiving surface to receive the raw material system of the next cheese layer, and the raw material system of the second cheese layer is filled at a filling speed of 550-1100 rpm. Limiting the filling speed here is beneficial to protecting the aforementioned smooth receiving surface from being impacted and damaged by the raw material system of the second cheese layer, so that it can still maintain a horizontal and flat state, and after an interval of 2-8 seconds, the raw material systems of the remaining cheese layers are sequentially filled until the filling of the raw material systems of the N cheese layers is completed, and within 4-10 minutes after filling, the central temperature of the room temperature multi-layer cheese product is reduced to below 40° C., so as to obtain a room temperature multi-layer cheese product with clear inter-layer boundaries, no obvious color bleeding, and no precipitation of white particles.

[0083] The preparation method is simple to operate, and can prepare a room-temperature multi-layer cheese product with a delicate taste, level boundaries between layers, clear boundaries, no color transfer between layers, and no precipitation of white particles.

[0084] Generally, in industrial production processes, an online cooling tunnel can be used to reduce the core temperature of the room temperature multi-layer cheese product to below 40°C.

[0085] It is understandable that the above preparation method also includes a preparation process of a raw material system for N cheese layers after sterilization, specifically comprising: separately preparing raw materials for N cheese layers, and sequentially performing melting and sterilization treatments to obtain a raw material system for N cheese layers.

[0086] Generally, the above melting can be carried out in a melting pot.

[0087] The above melting process is as follows: after the raw materials are put into the melting pot, they are stirred at a speed of 1500r / min until there are no particles visible to the naked eye, and then steam heated to 90-92°C and kept warm for 1-2 minutes.

[0088] The above melting process can promote the heating and emulsification of the raw materials to be more complete.

[0089] When the above raw materials also include acidity regulators and flavors, to avoid damage to these two components during the melting process, they can be added to the raw materials after the melting is completed and sterilized together with the raw materials.

[0090] The above sterilization is defined as ultra-high temperature sterilization, which is beneficial to thoroughly kill miscellaneous bacteria and ensure that the product can be stored at room temperature for a long time. The conditions for this ultra-high temperature sterilization are that the sterilization temperature is 125 - 150 °C and the sterilization time is 4 - 10 s.

[0091] Generally, after the above ultra-high temperature sterilization, the raw material systems of the N-layer cheese layers need to be rapidly cooled to 85 - 92 °C by evacuating (vacuum degree -900 mbar to -600 mbar) respectively, which can avoid the destruction of nutrients in the raw material systems due to long-term ultra-high temperature.

[0092] Hereinafter, the multi-layer cheese stick of the present invention and its preparation method will be introduced in more detail through specific examples.

[0093] Example 1

[0094] A room-temperature double-layer cheese product in this example includes raw materials with the following masses:

[0095] The first layer of cheese layer includes, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 8.5%, concentrated milk protein powder 6.3%, sodium citrate 1.06%, carrageenan 0.6%, locust bean gum 0.45%, sodium carboxymethyl cellulose 0.7%, granulated sugar 11%, tricalcium phosphate 0.45%, flavor 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, and the balance is water;

[0096] The second layer of cheese layer includes, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 8.5%, concentrated milk protein powder 6.3%, sodium citrate 1.06%, carrageenan 0.6%, locust bean gum 0.45%, sodium carboxymethyl cellulose 0.7%, granulated sugar 11%, tricalcium phosphate 0.45%, flavor 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, pigment 0.24%, and the balance is water

[0097] The mass ratio of the first layer of cheese layer to the second layer of cheese layer is 1:1;

[0098] The preparation method of the above room-temperature double-layer cheese product includes the following steps:

[0099] 1) After putting the raw materials of the first cheese layer except lactic acid and essence into the melting pot, stir at a speed of 1500 r / min until there are no visible particles to the naked eye, then heat with steam to 90 - 92 °C, keep warm for 1 - 2 min, add lactic acid and essence, sterilize at 125 - 150 °C for 6 s, and quickly cool down to 85 - 92 °C through vacuum pumping (vacuum degree -900 mbar to -600 mbar) to obtain the raw material system of the first cheese layer;

[0100] 2) After putting the raw materials of the second cheese layer except lactic acid into the melting pot, stir at a speed of 1500 r / min until there are no visible particles to the naked eye, then heat with steam to 90 - 92 °C, keep warm for 1 - 2 min, add lactic acid, sterilize at 125 - 150 °C for 6 s, and quickly cool down to 85 - 92 °C through vacuum pumping (vacuum degree -900 mbar to -600 mbar) to obtain the raw material system of the second cheese layer;

[0101] 3) At ≥78 °C, carry out filling treatment on the raw material system of the first cheese layer and the raw material system of the second cheese layer in sequence. Among them, the filling speed of the raw material system of the first cheese layer is 2500 rpm, and the filling speed of the raw material system of the second cheese layer is 670 rpm; the filling time interval between the raw material systems of adjacent two cheese layers is 4 s. After filling, the central temperature of this room-temperature multi-layer cheese product is reduced to below 40 °C through an on-line cooling tunnel within 10 min to obtain the room-temperature multi-layer cheese product of the present invention.

[0102] Example 2

[0103] A room-temperature double-layer cheese product of this example comprises raw materials with the following masses:

[0104] The first cheese layer comprises by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.3%, sodium carboxymethyl cellulose 0.45%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, and the balance is water;

[0105] The second cheese layer comprises by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.3%, sodium carboxymethyl cellulose 0.45%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, pigment 0.24%, and the balance is water;

[0106] The mass ratio of the first cheese layer to the second cheese layer is 1:1;

[0107] The preparation method of the above-mentioned room-temperature double-layer cheese product comprises the following steps:

[0108] 1) After putting the raw materials of the first-layer cheese layer except lactic acid and essence into a melting pot, stirring is carried out at a rotation speed of 1500 r / min until there are no visible particles to the naked eye, then steam heating to 90 - 92 °C, keeping warm for 1 - 2 min, adding lactic acid and essence, sterilizing at 125 - 150 °C for 6 s, and rapidly cooling to 85 - 92 °C by vacuum pumping (vacuum degree -900 mbar to -600 mbar) to obtain the raw material system of the first-layer cheese layer;

[0109] 2) After putting the raw materials of the second-layer cheese layer except lactic acid and essence into a melting pot, stirring is carried out at a rotation speed of 1500 r / min until there are no visible particles to the naked eye, then steam heating to 90 - 92 °C, keeping warm for 1 - 2 min, adding lactic acid and essence, sterilizing at 125 - 150 °C for 6 s, and rapidly cooling to 85 - 92 °C by vacuum pumping (vacuum degree -900 mbar to -600 mbar) to obtain the raw material system of the second-layer cheese layer;

[0110] 3) At ≥78 °C, the raw material system of the first-layer cheese layer and the raw material system of the second-layer cheese layer are successively subjected to filling treatment. Among them, the filling speed of the raw material system of the first-layer cheese layer is 2800 rpm, and the filling speed of the raw material system of the second-layer cheese layer is 650 rpm; the filling time interval between the raw material systems of adjacent two-layer cheese layers is 8 s, and the central temperature of the room-temperature multi-layer cheese product is reduced to below 40 °C within 4 min after filling through an online cooling tunnel to obtain the room-temperature multi-layer cheese product of the present invention.

[0111] Example 3

[0112] A room-temperature double-layer cheese product of this example comprises raw materials with the following masses:

[0113] The first-layer cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 4.2%, concentrated milk protein powder 3.5%, sodium citrate 1.10%, carrageenan 0.30%, locust bean gum 0.2%, sodium carboxymethyl cellulose 0.40%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, and the balance is water;

[0114] The second layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 4.2%, concentrated milk protein powder 3.5%, sodium citrate 1.10%, carrageenan 0.30%, locust bean gum 0.20%, sodium carboxymethyl cellulose 0.40%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostat 0.09%, pigment 0.24%, and the balance is water;

[0115] The mass ratio of the first layer of cheese layer to the second layer of cheese layer is 1:1;

[0116] The preparation method of the above-mentioned room-temperature double-layer cheese product is basically the same as that of Example 2, except that the filling speed of the raw material system of the second layer of cheese layer is 850 rpm.

[0117] Example 4

[0118] A room-temperature double-layer cheese product of this example comprises raw materials with the following masses:

[0119] The first layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.15%, carrageenan 0.60%, locust bean gum 0.40%, sodium carboxymethyl cellulose 0.60%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostat 0.09%, and the balance is water;

[0120] The second layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 4.0%, concentrated milk protein powder 3.0%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.25%, sodium carboxymethyl cellulose 0.30%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostat 0.09%, pigment 0.24%, and the balance is water;

[0121] The mass ratio of the first layer of cheese layer to the second layer of cheese layer is 1:1;

[0122] The preparation method of the above-mentioned room-temperature double-layer cheese product is basically the same as that of Example 2, except that

[0123] the filling speed of the raw material system of the first layer of cheese layer is 2500 rpm, and the filling speed of the raw material system of the second layer of cheese layer is 670 rpm.

[0124] Example 5

[0125] A room-temperature double-layer cheese product of this example comprises raw materials with the following masses:

[0126] The first layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 4.0%, concentrated milk protein powder 3.2%, sodium citrate 1.10%, carrageenan 0.30%, locust bean gum 0.25%, sodium carboxymethyl cellulose 0.30%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, and the balance is water;

[0127] The second layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.4%, concentrated milk protein powder 3.7%, sodium citrate 1.13%, carrageenan 0.58%, locust bean gum 0.4%, sodium carboxymethyl cellulose 0.6%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, pigment 0.24%, and the balance is water;

[0128] The mass ratio of the first layer of cheese layer to the second layer of cheese layer is 1:1;

[0129] The preparation method of the above-mentioned room-temperature double-layer cheese product is basically the same as that of Example 2, except that,

[0130] The filling speed of the raw material system of the first layer of cheese layer is 2600 rpm, and the filling speed of the raw material system of the second layer of cheese layer is 870 rpm.

[0131] Example 6

[0132] A room-temperature double-layer cheese product of this example comprises raw materials with the following masses:

[0133] The first layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.3%, sodium carboxymethyl cellulose 0.45%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, and the balance is water;

[0134] The second layer of cheese layer comprises, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.3%, sodium carboxymethyl cellulose 0.45%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, pigment 0.24%, and the balance is water;

[0135] The preparation method of the above-mentioned room-temperature double-layer cheese product is basically the same as that of Example 2, except that:

[0136] The filling speed of the raw material system for the first layer of cheese is 1200 rpm, and the filling speed of the raw material system for the second layer of cheese is 550 rpm; other conditions remain the same.

[0137] Example 7

[0138] A room temperature double-layer cheese product of this example includes raw materials with the following masses:

[0139] The first layer of cheese layer includes, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.3%, sodium carboxymethyl cellulose 0.45%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, and the balance is water;

[0140] The second layer of cheese layer includes, by mass percentage: cream cheese 22%, cream 9.0%, skim milk powder 6.6%, concentrated milk protein powder 3.6%, sodium citrate 1.08%, carrageenan 0.35%, locust bean gum 0.3%, sodium carboxymethyl cellulose 0.45%, granulated sugar 11%, tricalcium phosphate 0.45%, essence 0.27%, lactic acid 0.55%, bacteriostatic agent 0.09%, pigment 0.24%, and the balance is water;

[0141] The preparation method of the above room temperature double-layer cheese product is basically the same as that of Example 2, except that:

[0142] The filling speed of the raw material system for the first layer of cheese is 2800 rpm, and the filling speed of the raw material system for the second layer of cheese is 1100 rpm; other conditions remain the same.

[0143] Example 8

[0144] A room temperature three-layer cheese product of this example includes raw materials with the following masses:

[0145] The raw materials for the first layer of cheese layer and the second layer of cheese layer are the same as those in Example 1;

[0146] The third layer of cheese layer includes, by mass percentage: cream cheese 22%, cream 15%, skim milk powder 8.5%, concentrated milk protein powder 6.3%, sodium citrate 0.7%, potassium citrate 0.5%, carrageenan 0.06%, locust bean gum 0.03%, sodium carboxymethyl cellulose 0.01%, granulated sugar 11%, essence 0.27%, lactic acid 3%, bacteriostatic agent 0.09%, pigment 0.2%, and the balance is water;

[0147] The mass ratio of the first layer of cheese layer, the second layer of cheese layer, and the third layer of cheese layer is 1:1:1;

[0148] The preparation method of the above-mentioned room-temperature double-layer cheese product comprises the following steps:

[0149] 1) After putting the raw materials of the first layer of cheese layer except lactic acid and essence into a melting pot, stirring is carried out at a rotation speed of 1500 r / min until no visible particles are seen with the naked eye, then steam heating is carried out to 90-92 °C, after keeping warm for 1-2 min, lactic acid and essence are added, sterilization is carried out at 125-150 °C for 6 s, and after vacuum pumping (vacuum degree: -900 mbar to -600 mbar), rapid cooling is carried out to 85-92 °C to obtain the raw material system of the first layer of cheese layer;

[0150] 2) After putting the raw materials of the second layer of cheese layer except lactic acid and essence into a melting pot, stirring is carried out at a rotation speed of 1500 r / min until no visible particles are seen with the naked eye, then steam heating is carried out to 90-92 °C, after keeping warm for 1-2 min, lactic acid and essence are added, sterilization is carried out at 125-150 °C for 6 s, and after vacuum pumping (vacuum degree: -900 mbar to -600 mbar), rapid cooling is carried out to 85-92 °C to obtain the raw material system of the second layer of cheese layer;

[0151] 3) After putting the raw materials of the third layer of cheese layer except lactic acid and essence into a melting pot, stirring is carried out at a rotation speed of 1500 r / min until no visible particles are seen with the naked eye, then steam heating is carried out to 90-92 °C, after keeping warm for 1-2 min, lactic acid and essence are added, sterilization is carried out at 125-150 °C for 6 s, and after vacuum pumping (vacuum degree: -900 mbar to -600 mbar), rapid cooling is carried out to 85-92 °C to obtain the raw material system of the third layer of cheese layer;

[0152] 4) At ≥78 °C, the raw material system of the first layer of cheese layer, the raw material systems of the second layer of cheese layer and the third layer of cheese layer are sequentially subjected to filling treatment. Among them, the filling speed of the raw material system of the first layer of cheese layer is 2800 rpm, and the filling speeds of the raw material systems of the second layer of cheese layer and the third layer of cheese layer are both 650 rpm; the filling time interval between the raw material systems of adjacent two layers of cheese layer is 4-8 s, and within 10 min after filling, the central temperature of the room-temperature multi-layer cheese product is reduced to below 40 °C through an on-line cooling tunnel to obtain the room-temperature three-layer cheese product of the present invention.

[0153] Example 9

[0154] This example is basically the same as Example 2, the difference being that:

[0155] In the raw materials of the first layer of cheese layer and the second layer of cheese layer, a mixture of sodium citrate, potassium citrate and sodium hexametaphosphate with the same mass (sodium citrate 0.5%, potassium citrate 0.3%, sodium hexametaphosphate 0.28%) is used to replace 1.08% of sodium citrate in the product raw materials of Example 2.

[0156] Example 10

[0157] This example is basically the same as Example 2, except that:

[0158] In the raw materials of the first cheese layer and the second cheese layer, a mixture of sodium citrate, potassium citrate, sodium dihydrogen pyrophosphate and trisodium phosphate with the same mass (sodium citrate 0.3%, potassium citrate 0.4%, sodium dihydrogen pyrophosphate 0.2%, trisodium phosphate 0.18%) is used to replace 1.08% of sodium citrate in the product raw materials of Example 2.

[0159] Example 11

[0160] This comparative example is basically the same as Example 5, except that:.

[0161] In the raw materials of the first cheese layer, 0.4% of gelatin is used to replace 0.30% of sodium carboxymethylcellulose, and the balance is water;

[0162] In the raw materials of the second cheese layer, 0.4% of gelatin is used to replace 0.60% of sodium carboxymethylcellulose, and the balance is water.

[0163] Comparative Example 1

[0164] This comparative example is basically the same as Example 2, except that:

[0165] In the raw materials of both the first cheese layer and the second cheese layer, a compound product S4SS1.08% of sodium dihydrogen pyrophosphate and sodium hexametaphosphate is used to replace 1.08% of sodium citrate, and other conditions remain unchanged.

[0166] Comparative Example 2

[0167] This comparative example is basically the same as Example 2, except that:

[0168] In the raw materials of both the first cheese layer and the second cheese layer, a compound product S91.08% of trisodium phosphate and sodium hexametaphosphate is used to replace 1.08% of sodium citrate, and other conditions remain unchanged.

[0169] Comparative Example 3

[0170] This comparative example is basically the same as Example 2, except that:

[0171] In the raw materials of both the first cheese layer and the second cheese layer, 0.55% of sodium citrate is used to replace 1.08% of sodium citrate, and other conditions remain unchanged.

[0172] Comparative Example 4

[0173] This comparative example is basically the same as Example 4, except that:.

[0174] In the raw materials of the first layer of cheese layer, 0.9% of carrageenan, 0.5% of locust bean gum, and 0.8% of sodium carboxymethylcellulose are used to replace 0.60% of carrageenan, 0.40% of locust bean gum, and 0.60% of sodium carboxymethylcellulose, and the balance is water, with other conditions remaining unchanged.

[0175] Comparative Example 5

[0176] This comparative example is basically the same as Example 2, except that:

[0177] The filling speed of the raw material system of the first layer of cheese layer is 2500 rpm, and the filling speed of the raw material system of the second layer of cheese layer is 1200 rpm; other conditions remain unchanged.

[0178] Comparative Example 6

[0179] This comparative example is basically the same as Example 2, except that:

[0180] There is no thickener in the raw materials.

[0181] Comparative Example 7

[0182] This comparative example is basically the same as Example 2, except that:

[0183] The raw materials of both the first and second layers of cheese layer also include 1.1% of guar gum.

[0184] Comparative Example 8

[0185] This comparative example is basically the same as Example 2, except that:

[0186] The filling speed of the first layer of cheese layer is 900 rpm.

[0187] Comparative Example 9

[0188] This comparative example is basically the same as Example 2, except that:

[0189] The filling speed of the first layer of cheese layer is 3500 rpm.

[0190] Comparative Example 10

[0191] This comparative example is basically the same as Example 2, except that:

[0192] The filling speed of the second layer of cheese layer is 1300 rpm.

[0193] Comparative Example 11

[0194] This comparative example is basically the same as Example 2, except that:

[0195] The filling speed of the second layer of cheese layer is 400 rpm.

[0196] Comparative Example 12

[0197] This comparative example is basically the same as Example 2, except that:

[0198] Twenty minutes after filling, the central temperature of the room temperature multi-layer cheese product was lowered to below 40 °C.

[0199] Test Example

[0200] 1. Detect the following parameters for the above examples and comparative examples:

[0201] 1) Sensory evaluation: Evaluate the taste, precipitation of white particles, and demarcation line of the product after accelerated heat preservation at 37 °C for 4 weeks. The specific results are shown in Table 1;

[0202] 2) Product pictures: Place the products of Examples 1-6 and Comparative Examples 1-6, 9, and 12 within the shelf life of 1 week in an environment of 37 °C (humidity 55%) and take pictures with a mobile phone. The specific results are shown in Figures 1-14 , where Figure 1 is the product picture of Example 1, Figure 2 is the product picture of Example 2, Figure 3 is the product picture of Example 3, Figure 4 is the product picture of Example 4, Figure 5 is the product picture of Example 5, Figure 6 is the product picture of Example 6, Figure 7 is the product picture of Comparative Example 1, Figure 8 is the product picture of Comparative Example 2, Figure 9 is the product picture of Comparative Example 3, Figure 10 is the product picture of Comparative Example 4, Figure 11 is the product picture of Comparative Example 5, Figure 12 is the product picture of Comparative Example 6, Figure 13 is the product picture of Comparative Example 9, Figure 14 is the product picture of Comparative Example 12.

[0203] 2. Test results

[0204] Table 1 Sensory evaluation results of the product

[0205]

[0206]

[0207]

[0208] The results in Table 1 show that: Through Table 1 and Figures 1-14, it can be seen that the product of the embodiment has a good taste, no white particles precipitate, the boundary line is horizontal, and the quality of the product is good. However, due to the influence of raw materials or filling processes, etc. in the comparative example, problems such as taste, white particle precipitation, or non-horizontal boundary lines occur. Among them, Figure 7 and Figure 8 A large number of white dots appearing on the product surface are white particles. Figure 14 The forming state is poor and bleeding is serious.

[0209] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A room-temperature multi-layer cheese product, characterized in that, the room-temperature multi-layer cheese product comprises N layers of cheese layers arranged in a stacked manner, N≥2; the raw material systems of the N layers of cheese layers independently include, by mass percentage: natural cheese 15%-30%, lipid products 4%-20%, protein powder 2%-20%, stabilizer 1.0%-1.2%, thickener 0.1%-2.0%, and the balance is water; wherein, the stabilizer includes sodium citrate; the room-temperature multi-layer cheese product is prepared by a method at least including the following process: at ≥78°C, the raw material systems of the N layers of cheese layers after sterilization are sequentially subjected to filling treatment, wherein the filling speed of the raw material system of the first layer of cheese layer is 1200-2800 rpm, and the filling speeds of the raw material systems of the remaining N-1 layers of cheese layers are independently 550-1100 rpm; the filling time interval between the raw material systems of adjacent two layers of cheese layers is 2-8 s, and the central temperature of the room-temperature multi-layer cheese product is reduced to below 40°C within 4-10 min after filling, obtaining the room-temperature multi-layer cheese product.

2. The room-temperature multi-layer cheese product according to claim 1, characterized in that, the raw material systems of the N layers of cheese layers independently include, by mass percentage: natural cheese 20%-25%, lipid products 8%-10%, protein powder 3%-7%, stabilizer 1.05%-1.15%, thickener 0.8%-1.8%, and the balance is water.

3. The room-temperature multi-layer cheese product according to claim 1 or 2, characterized in that, the filling speed of the raw material system of the first layer of cheese layer is 1600-2600 rpm, and the filling speeds of the raw material systems of the remaining N-1 layers of cheese layers are independently 650-900 rpm; the filling time interval between the raw material systems of adjacent two layers of cheese layers is 4-6 s, and the central temperature of the room-temperature multi-layer cheese product is reduced to below 40°C within 5-8 min after filling.

4. The room-temperature multi-layer cheese product according to any one of claims 1-3, characterized in that, the thickener includes at least one of gelatin, sodium carboxymethylcellulose, xanthan gum, carrageenan, locust bean gum, guar gum, agar.

5. The room-temperature multi-layer cheese product according to any one of claims 1-4, characterized in that, the stabilizer further includes at least one of potassium citrate, sodium hexametaphosphate, sodium acid pyrophosphate, trisodium phosphate.

6. The room-temperature multi-layer cheese product according to claim 5, characterized in that, the mass percentage of potassium citrate in the raw material system of each layer of cheese layer is not higher than 0.5%.

7. The room-temperature multi-layer cheese product according to any one of claims 1-6, characterized in that, the lipid products include at least one of cream, light cream, anhydrous cream, coconut oil, palm oil.

8. The room-temperature multi-layer cheese product according to any one of claims 1-7, characterized in that, when N = 2, the mass ratio of the first layer of cheese layer to the second layer of cheese layer is (0.8-1.2):(0.8-1.2); When N ≥ 3, the mass ratio of the first layer of the cheese layer to the second layer of the cheese layer is (0.8 - 1.2):(0.8 - 1.2), and the mass ratio of the (n - 1)-th layer of the cheese layer to the n-th layer of the cheese layer is 1:1, where 3 ≤ n ≤ N.

9. A method for preparing a multi-layer cheese product at room temperature according to any one of claims 1 - 8, characterized in that, it includes: At a temperature ≥ 78 °C, the raw material systems of the N layers of the cheese layer after sterilization are sequentially subjected to filling treatment. Among them, the filling speed of the raw material system of the first layer of the cheese layer is 1200 - 2800 rpm, and the filling speeds of the raw material systems of the remaining N - 1 layers of the cheese layer are each independently 550 - 1100 rpm; the filling time interval between the raw material systems of adjacent two layers of the cheese layer is 2 - 8 s, and the central temperature of the multi-layer cheese product at room temperature is reduced to below 40 °C within 4 - 10 min after filling, obtaining the multi-layer cheese product at room temperature.

10. The preparation method according to claim 9, characterized in that, the conditions for the sterilization are that the sterilization temperature is 125 - 150 °C and the sterilization time is 4 - 10 s.

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