Extruded cheese poached food without excipient and adhesive and preparation method of extruded cheese poached food

Abstract

The invention belongs to the technical field of cheese products, and particularly relates to an excipient-free and adhesive-free extruded cheese poached food and a preparation method thereof, and the extruded cheese poached food is at least prepared from a cheese primary product and water through extrusion operation. Wherein the feeding amounts of the cheese primary product and the water are 50-95 parts by weight and 5-35 parts by weight. The water content of the extruded cheese poached food is 10%-40% by mass. Wherein the cheese primary product is prepared from casein-containing milk components through sterilization, fermentation, curding, whey removal, salt addition and squeezing, and extrusion operation of the cheese primary product and the water can be performed by adopting a double-screw extrusion bulking machine at 75-90 DEG C and at the screw rotation speed of 150-250 rpm. The extruded cheese can be boiled in water, is rich in milk flavor, good in chewiness and moderate in hardness, has light yellow luster, contains rich nutritional ingredients such as protein and the like, and is beneficial to growth and development, bone health and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy product processing, and particularly relates to an extruded cheese ready-to-cook food without adding excipients and binders and a manufacturing method thereof. Background Art

[0002] Although the market demand for the cheese industry in China is currently growing strongly, it has not been as rapidly popularized and recognized as products such as yogurt; there are problems such as simple supply varieties, the existing cheese characteristics are only suitable for Western cuisine, the integration with Chinese eating habits is poor, there is more reference to foreign processing technologies, and less product innovation.

[0003] According to the texture classification of cheese, currently cheese is divided into extra-soft cheese (moisture content about 80%), soft cheese (moisture content about 50%-70%), semi-soft cheese (moisture content about 40%-50%), semi-hard blue cheese (moisture content about 40%-50%), hard cheese (moisture content about 30%-50%). Its food forms are mainly ready-to-eat non-heated foods such as cheese blocks and cheese sticks. According to the cheese manufacturing process, it can be divided into fresh cheese, un-pressed mature cheese, pressed mature cheese, cooked and pressed mature cheese, and spun cheese. Finished cheese is a fermented milk product. When heated, the fat and protein in the cheese will soften and melt at high temperature, forming a viscous liquid.

[0004] Previous studies have shown that static extrusion, such as ultra-high pressure treatment technology, can affect the texture properties of cheese such as hardness and elasticity generation. The greater the pressure, the higher the elastic modulus and the greater the hardness (the less likely to deform) and the smaller the elasticity. The reason is that changing the internal protein structure etc. causes the cheese structure to tend to be dense. For example, the literature "Influence of Pressing Process on Cheese Quality" (Fan Jinbo et al., Food and Fermentation Industries, No. 7, 2014), "Influence of Ultra-High Pressure Treatment on the Texture, Rheological Properties and Microstructure of Processed Cream Cheese" (Jiang Shu et al., Food Science, No. 5, 2021). Such technologies still belong to the salt pressing preparation technology of conventional cheese products.

[0005] CN202211445586.3 provides a cheese puffed product. The vacuum puffing method is used to make the cheese product have a crispy taste, thus providing a new type of cheese puffed food. CN201410273556.8 provides a modified casein produced by extrusion puffing. The solubility of the modified casein becomes better, thus laying a foundation for providing a more instant cheese product.

[0006] However, for consumers in China, foods suitable for steaming and boiling processes are mainstream, but currently there is a lack of cheese products that conform to Chinese dietary production habits, which limits the domestic consumption and use of cheese. CN202010031208.5 provides a kind of cheese noodles, but the cheese is only an auxiliary material, and the main material is high-gluten flour, etc., resulting in problems such as low protein content and weakened cheese flavor. Summary of the Invention

[0007] To solve the deficiencies of the existing technology, the object of the present invention is to develop a new type of extruded cheese boilable food by using a method dominated by physical technology. The obtained product not only has a firm texture, mild flavor, effectively controlled moisture content, but also has good stability. Even in a high-temperature environment, it can maintain the shape of the product and is not easy to melt, especially suitable for boiling in boiling water. And this extruded cheese boilable food does not require additional shaping agents and binders. This product can be applied to various catering scenarios such as hot pot and boiling, conforms to Chinese eating habits, and brings a new food experience to consumers.

[0008] To achieve the above object, the present invention adopts the following technical solutions:

[0009] The present invention first provides an extruded cheese boilable food without adding shaping agents and binders. The extruded cheese boilable food without adding shaping agents and binders is at least composed of a cheese initial product and water and is prepared by an extrusion operation. The feeding amounts of the cheese initial product and water are calculated by weight as: 50-95 parts by weight, 5-35 parts by weight respectively; the water content of the extruded cheese boilable food without adding shaping agents and binders is calculated by mass percentage as 10% - 40%; the cheese initial product is obtained by subjecting a milk component containing casein to sterilization, fermentation, curdling, whey drainage, and salt addition and pressing; the extrusion operation uses an extrusion expander and is carried out under the conditions of 75°C - 90°C and a screw speed of 150 rpm - 250 rpm.

[0010] The "extruded cheese boilable food" described in the present invention refers to a food that can be eaten while it is hot after boiling in boiling water, or eaten cold after boiling in boiling water, such as a cheese food eaten while it is hot after boiling in boiling water, a cheese food eaten cold after boiling in boiling water, etc. Therefore, the "extruded cheese boilable food" includes but is not limited to cheese noodles and cheese jelly. It should be noted that the "extruded cheese boilable food" of the present invention does not need to add shaping agents and binders, such as adding traditional shaping agents such as extra starch or high-gluten flour, or binders such as edible gums. However, other food accessories can be added, such as flavoring agents and / or plant extracts with health care functions. Among them, the flavoring agent can be selected from at least one of sweeteners, saltiness agents, umami agents, and spice agents; the plant extract with health care functions can be selected from at least one of tea polyphenol extract, rhodiola rosea polysaccharide extract, kudzu root polysaccharide extract, hawthorn total flavonoid extract, and ginkgo biloba total flavonoid extract. Obviously, for those of ordinary skill in the art, the addition amounts of the flavoring agent and the plant extract with health care functions in such foods are relatively small, and the safety dosage at which the flavoring agent has played a flavoring role is taken as the standard; the mass percentage of the plant extract with health care functions in the extruded cheese boilable food usually does not exceed 5%.

[0011] The "extrusion expander" mentioned herein is also called an extruder in the market, which is a machine that can perform extrusion, shearing, reverse shearing, and heat treatment on objects. It is divided into a single-screw extruder or a twin-screw extruder according to the number of screws. CN201410273556.8 details the structure and working principle of the twin-screw extruder.

[0012] The present invention further provides a method for making the above-mentioned extruded cheese boilable food, which includes the following steps:

[0013] S1: Prepare the initial cheese product;

[0014] S2: Take the initial cheese product, cut it into small pieces, mix with water, and feed the mixed material into an extrusion expander to extrude and prepare the extruded cheese boilable food.

[0015] Preferably, the step S1 further includes:

[0016] S11 Pretreatment: Sterilize the milk component containing casein;

[0017] S12 Fermentation: Cool the sterilized liquid, add a fermenting agent, stir, and ferment;

[0018] S13 Coagulation and whey drainage: Add rennet to the fermented liquid to coagulate, and then drain the whey;

[0019] S14 Salt addition and pressing: After draining the whey, take the coagulated product in step S13, add salt and press to obtain the initial cheese product.

[0020] Further preferably, in the aforementioned step S11, the milk component containing casein is selected from at least one of raw milk, casein, and milk powder; the milk powder and casein are standardized and formulated into a liquid material before sterilization for use. For those of ordinary skill in the art, it is well-known in the art that the ratio of fat to casein needs to be standardized and formulated during cheese preparation.

[0021] Further preferably, the aforementioned step S2 further includes: cutting and shaping the extruded cheese ready-to-eat food, trimming the irregular parts around it, and cutting it into cylindrical shapes with uniform sizes.

[0022] Further preferably, pasteurization is used for sterilization in the aforementioned step S11.

[0023] Further preferably, the liquid material after sterilization in the aforementioned step S12 is cooled to 36°C - 38°C and fermented until the pH reaches 6.7 - 6.9.

[0024] Further preferably, the coagulation conditions in the aforementioned step S13 are to stand at 36°C - 38°C for 0.5 h - 2 h.

[0025] Further preferably, in the aforementioned step S13, after coagulation, the coagulated product is cut into curds, heated to 42°C - 43°C at a rate of 1.5°C / 10 min - 15 min, and kept warm until the pH of the curds reaches 6.2 - 6.4, and then the whey is drained.

[0026] Further preferably, the amount of salt added in the aforementioned step S14 is 1% - 2% of the mass of the curds obtained by draining the whey, the pressing pressure is 150 kPa - 200 kPa, and the pressing time is 1 h - 2 h.

[0027] Further preferably, the extruder in the aforementioned step S2 is a Typ567 - 7610 twin-screw extruder.

[0028] Further preferably, the fermenting agent in the aforementioned step S12 is a lactic acid bacteria fermenting agent; the addition amount of the fermenting agent in the step S12 is 0.001% - 0.002% of the mass of the liquid material after sterilization.

[0029] Further preferably, the addition amount of rennet in the aforementioned step S13 is 0.004% - 0.005% of the mass of the liquid material after fermentation.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] Based on the characteristics of being salty and not melting upon heating, the present invention provides a new type of extruded cheese boilable food and its production method, which not only simplifies the product production process, reduces the production cost, but also meets the requirements of clean labels. Through the high-temperature extrusion puffing forming technology, the shelf life is extended, realizing the blank of using cheese as a raw material to replace traditional flour or starch to produce related boilable food products. At the same time, this product is resistant to boiling water and is suitable for the needs of Chinese food scenarios such as hot pots, bringing a brand-new taste experience to consumers, further broadening the application field of Western ingredients in Chinese cuisine, and promoting the research and popularization of cheese products suitable for Chinese cuisine. Brief Description of the Drawings

[0032] Figure 1 It is a comparison picture of the cheese product prepared in Example 1 of the present invention before and after boiling in boiling water. Detailed Embodiments

[0033] In order to make the objectives, technical solutions and advantages of the present invention clearer, the following embodiments take the boilable cheese product (boilable "noodles" made of cheese) as an example to further elaborate on the present invention in detail. Of course, the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. For example, raw milk can also be replaced by casein powder and standardized milk powder blended into a liquid. Since the main components and proportions are similar, all three can be used to prepare extruded cheese boilable food without adding shaping agents and binders.

[0034] The extrusion puffing machine in the following embodiments is also called an extruder, which is a commonly sold food processing machine in the market and is often used in the production of plant-based meat. Unless otherwise specified, the extrusion puffing machine used in the following embodiments is a Typ567-7610 type twin-screw extrusion puffing machine. The starter used in the following embodiments is a STAIDC 604 type lactic acid bacteria starter. Unless otherwise specified, the chemical reagents and materials in the following embodiments are purchased through market channels or synthesized from raw materials purchased through market channels.

[0035] The following are the methods for measuring the product characteristic parameters and the instruments and equipment used in the specific embodiments:

[0036] Method for measuring the texture characteristics of cheese products: Use a TA-XT Plus texture analyzer to analyze the texture characteristics. Cut the cheese and processed cheese products into cubes with a length, width and height of 2 cm each. The parameter settings are as follows: the pre-test speed is 5.0 mm / s, the test speed is 1.0 mm / s, the post-test speed is 5.0 mm / s, the downward compression deformation is 40%, the trigger force value is 20 g, and the probe type is P / 36R. All samples are measured three times repeatedly.

[0037] Determination methods for basic physical and chemical indicators of cheese products: For the determination of the pH of the sample, a pH-61181 multi-functional tester is directly inserted for measurement; for the determination of the moisture content in the sample, the direct drying method is adopted with reference to GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Foods"; a moisture activity meter is used to measure the moisture activity of the cheese.

[0038] Determination methods for sensory characteristics of cheese products: Twenty food professional researchers (10 males and 10 females) with dairy product sensory evaluation experience conduct blind sensory evaluation on the samples under the same conditions (shape, specification). The researchers need to rinse their mouths in advance before tasting, and each sample is repeated three times.

[0039] Determination methods for the melting property of cheese products: The prepared sample is cut into a column shape (height 5 mm, diameter 5 - 8 mm), placed on the surface of a flat tin foil, and then baked in a commercial oven at 210 °C for 3 min or 100 °C for 30 min, or boiled in boiling water at 100 °C for 30 min. After taking it out, it is left to stand at room temperature for 20 - 30 min. The diameters at four randomly selected different positions are measured after melting, and the average value is taken. The melting property of the cheese product is expressed by the percentage increase in diameter, and each sample is repeated three times. Percentage increase in diameter / % = (diameter after heating - diameter before heating) / diameter before heating × 100.

[0040] Determination methods for the chromaticity change of cheese noodles: Measured using a ZE6000 color difference meter. After the instrument is calibrated, the cheese sample is placed in a colorimetric cell of a universal component and placed under the probe of the color difference meter to perform the measurement operation. All samples are measured three times repeatedly.

[0041] Example 1: An extruded cheese product

[0042] The extruded cheese product of Example 1 is made by the following method:

[0043] Step 1: Filter and remove impurities from raw milk, and perform pasteurization at a temperature of 75 °C for 3 min;

[0044] Step 2: Cool the sterilized liquid to 37 °C, add a lactic acid bacteria starter accounting for 0.00126% of the mass of the sterilized liquid, ferment for 1 h, and the pH after fermentation is 6.8;

[0045] Step 3: Add rennet accounting for 0.0042% of the mass of the fermented liquid to the fermented liquid, and let it stand at 37 °C for 1.5 h until the pH reaches 6.7;

[0046] Step 4: Cut the curd product into curds, heat it to 43°C (rate: 1.5°C / 10 min), hold it at 43°C for 20 min, and drain the whey after the pH reaches 6.4. Add 1.5% of the mass of the curds of salt to the curds obtained after draining the whey, and press for 1 h under a pressure of 160 kPa to obtain the initial cheese product;

[0047] Step 5: Cut the initial cheese product into small particles, weigh 95 parts by weight of the cheese particles and mix them evenly with 5 parts by weight of water, then feed the mixed material into an extrusion puffing machine for extrusion. The extrusion temperature is 75°C, and the screw speed of the extrusion puffing machine is 180 rpm;

[0048] Step 6: Trim the irregular parts around the columnar material extruded after the above extrusion, cut it into columnar extrusion cheese products with uniform size, and perform vacuum packaging to obtain a new type of extrusion cheese product.

[0049] Example 2 An extrusion cheese product

[0050] The extrusion cheese product of Example 2 is made by the following method:

[0051] Step 1: Filter and remove impurities from raw milk, and perform pasteurization. The pasteurization temperature is 75°C, and the pasteurization time is 3 min;

[0052] Step 2: Cool the sterilized liquid to 37°C, add a lactic acid bacteria starter of 0.00195% of the mass of the sterilized liquid to it, ferment for 50 min, and the pH after fermentation is 6.8;

[0053] Step 3: Add rennet of 0.0048% of the mass of the fermented liquid to the fermented liquid, and let it stand at 37°C for 1.2 h until the pH reaches 6.7;

[0054] Step 4: Cut the curd product into curds, heat it to 43°C (rate: 1.5°C / 14 min), hold it at 43°C for 10 min, and drain the whey after the pH reaches 6.4. Add 1.5% of the mass of the curds of salt to the curds obtained after draining the whey, and press for 1 h under a pressure of 180 kPa to obtain the initial cheese product;

[0055] Step 5: Cut the initial cheese product into small particles, weigh 80 parts by weight of the cheese particles and mix them evenly with 20 parts by weight of water, then feed the mixed material into an extrusion puffing machine for extrusion. The extrusion temperature is 80°C, and the screw speed of the extrusion puffing machine is 210 rpm;

[0056] Step 6: Trim the irregular parts around the columnar material extruded after the extrusion, cut it into columnar extrusion cheese products with uniform size, and perform vacuum packaging to obtain a new type of extrusion cheese product.

[0057] Example 3 A kind of extruded cheese product

[0058] The extruded cheese product of Example 3 is made by the following method:

[0059] Step 1: Filter and remove impurities from raw milk, and perform pasteurization. The pasteurization temperature is 75°C and the pasteurization time is 3 min;

[0060] Step 2: Cool the pasteurized liquid to 37°C, add a lactic acid bacteria starter accounting for 0.00126% of the mass of the pasteurized liquid thereto, ferment for 1 h, and the pH after fermentation is 6.8;

[0061] Step 3: Add rennet accounting for 0.0042% of the mass of the fermented liquid to the fermented liquid, and let it stand at 37°C for 1.8 h until the pH reaches 6.7;

[0062] Step 4: Cut the curd product into curds, heat it to 43°C (rate: 1.5°C / 11 min), keep it at 43°C for 20 min, and drain the whey after the pH value reaches 6.3. Add salt accounting for 1.5% of the mass of the curds obtained after draining the whey, and press it at a pressure of 200 kPa for 1 h to obtain the initial cheese product;

[0063] Step 5: Cut the initial cheese product into small particles, weigh 65 parts by weight of the cheese particles and mix them evenly with 35 parts by weight of water, and then send the mixed material into an extrusion puffing machine for extrusion. The extrusion temperature is 85°C and the screw speed of the extrusion puffing machine is 250 rpm;

[0064] Step 6: Trim the irregular parts around the columnar object extruded after the above extrusion, cut it into columnar extruded cheese products with uniform size, and perform vacuum packaging to obtain a new type of extruded cheese product.

[0065] Example 4 A kind of extruded cheese product

[0066] The extruded cheese product of Example 4 is made by the following method:

[0067] Step 1: Filter and remove impurities from raw milk, and perform pasteurization. The pasteurization temperature is 75°C and the pasteurization time is 3 min;

[0068] Step 2: Cool the pasteurized liquid to 37°C, add a lactic acid bacteria starter accounting for 0.00126% of the mass of the pasteurized liquid thereto, ferment for 1 h, and the pH after fermentation is 6.8;

[0069] Step 3: Add rennet accounting for 0.0042% of the mass of the fermented liquid to the fermented liquid, and let it stand at 37°C for 1.5 h until the pH reaches 6.7;

[0070] Step 4: Cut the curd product into curds, heat it up to 43 °C (rate: 1.5 °C / 15 min), hold it at 43 °C for 20 min, and drain the whey after the pH value reaches 6.2. Add 1.5% of salt based on the mass of the curds to the curds obtained after draining the whey, and press them under a pressure of 150 kPa for 1 h to obtain the initial cheese product;

[0071] Step 5: Cut the initial cheese product into small particles, weigh them, mix 50 parts by weight of the cheese particles with 50 parts by weight of water evenly, and then place the mixed material in an extrusion puffing machine for extrusion. The extrusion temperature is 90 °C, and the screw rotation speed of the extrusion puffing machine is 150 rpm;

[0072] Step 6: Trim the irregular parts around the columnar material extruded above, cut it into columnar extrusion cheese products with uniform size, and perform vacuum packaging to obtain a new type of extrusion cheese product.

[0073] Comparative Example 1 A cheese product

[0074] The comparative cheese product is made by the following method:

[0075] Step 1: Filter and remove impurities from raw milk, and perform pasteurization. The pasteurization temperature is 75 °C, and the pasteurization time is 3 min;

[0076] Step 2: Cool the pasteurized liquid to 37 °C, add 0.00126% of lactic acid bacteria starter to it, ferment for 1 h, and the pH after fermentation is 6.8;

[0077] Step 3: Add 0.0042% of rennet to the fermented liquid, and perform curdling at 37 °C for 1.5 h until the pH reaches 6.7;

[0078] Step 4: Cut the curd product into curds, heat it up to 43 °C (rate: 1.5 °C / 15 min), and drain the whey after the pH value reaches 6.4. Add 1.5% of salt to the curds, and press them under a pressure of 200 kPa for 1 h to obtain the initial cheese product;

[0079] Step 5: Cut the initial cheese product into columnar cheese products with uniform size, and perform vacuum packaging to obtain the cheese product.

[0080] Comparison of the characteristics of the cheese product in Example 5

[0081] Measure the texture characteristics of the cheese products prepared in Examples 1 - 4 and Comparative Example 1, and the results are shown in Table 1.

[0082] Table 1 Influence of different treatment methods on the texture characteristics of cheese products

[0083]

[0084] Note: The results in the table are expressed as mean ± standard error.

[0085] From the experimental results of Examples 1-4 and Comparative Example 1, it can be seen that the hardness, elasticity, cohesiveness, adhesiveness, chewiness, and resilience of the products in Examples 1-4 are significantly better than those of the product in Comparative Example 1 (P < 0.05).

[0086] The moisture content, water activity, and pH value of the cheese products prepared in Examples 1-4 and Comparative Example 1 were measured, and the results are shown in Table 2. The sensory evaluation criteria are shown in Table 3. The moisture content of the products in Examples 1-4 is significantly lower than that of the product in Comparative Example 1 (P < 0.05), and the sensory score is significantly higher than that of the product in Comparative Example 1 (P < 0.05).

[0087] Table 2 Effects of different treatment methods on the physicochemical indexes of processed cheese

[0088] Group Moisture content / % Water activity pH value Sensory score / points Example 1 11.79±0.19 0.879±0.01 5.60±0.18 88.34±0.79 Example 2 21.19±0.45 0.922±0.01 5.52±0.09 83.23±0.43 Example 3 28.03±0.12 0.928±0.01 5.64±0.11 85.57±0.60 Example 4 39.53±0.33 0.914±0.02 5.79±0.23 82.45±0.39 Comparative example 1 42.22±0.21 0.938±0.01 5.78±0.23 76.12±0.57

[0089] Note: The results in the table are expressed as mean ± standard error.

[0090] Table 3 Sensory evaluation form of processed cheese

[0091]

[0092] The meltability of the cheese products prepared in Examples 1-4 and Comparative Example 1 was measured. Among them, "210 °C for 3 min" and "100 °C for 30 min" are both baking operations and conditions in the oven, and "boiling water bath for 30 min" is the boiling operation and condition. The results are shown in Table 4, and the data in the table are the percentage increase in the diameter of the melted sample under the same conditions for the same sample.

[0093] Table 4 Effects of different treatment methods on the meltability of processed cheese

[0094]

[0095] Note: There is no significant difference between the data in each column with the same superscript letter (P > 0.05), and there is a significant difference without the same superscript letter (P < 0.05).

[0096] The protein content of the samples in Examples 1-4 and Comparative Example 1 before and after a 30-min boiling water bath (after cooling) was measured by the Kjeldahl method, and the difference in protein content before and after the boiling water bath was calculated to evaluate the effect of boiling water bath on protein loss in the products. The differences in protein content of the samples in Examples 1-4 and Comparative Example 1 are 3.34%, 2.72%, 3.16%, 3.02%, and 7.27% respectively. The protein loss of the sample in Comparative Example 1 is significantly higher than that in Examples 1-4.

[0097] From the experimental results of Examples 1 to 4 and Comparative Example 1, it can be seen that the products of Examples 1 to 4 showed insignificant changes in melting properties under the conditions of 210°C, 100°C, and boiling water bath, had the characteristic of not melting at high temperatures, and were suitable for boiling in water (with less melting within 30 minutes). The products prepared in Comparative Example 1 melted significantly after heating or boiling in water bath, with the diameter increasing several times, becoming soft like paste and unable to be clamped, breaking immediately when clamped, and losing their chewiness. While the products prepared in Examples 1 to 4 swelled slightly when heated or boiled in water bath, but maintained their elasticity, could be clamped with chopsticks, and were not easily broken when clamped, maintaining their chewiness. Therefore, it significantly reduces the loss of nutrients into the water caused by the melting and dissolution of cheese after boiling in water, is suitable for use as a boiled product, and conforms to the traditional Chinese eating habits.

[0098] Attachment Figure 1 Figure 5 shows the shape comparison of the product (long strip columnar) prepared in Example 1 before and after boiling in water for 30 minutes. Among them, A is after boiling in water, and B is before boiling in water. There are no obvious differences in the diameter and length of the product before and after boiling in water.

[0099] The color change of the cheese products prepared in Examples 1 to 4 and Comparative Example 1 was measured. Among them, the L* value represents brightness; the a* value represents red and green, and a higher a* value indicates a more red color; the b* value represents yellow and blue, and a higher b* value indicates a more yellow color. The results are shown in Table 5.

[0100] Table 5 Effects of different treatment methods on the chromaticity of processed cheese

[0101]

[0102] Note: The results in the table are expressed as mean ± standard error.

[0103] From the experimental results of Examples 1 - 4 and Comparative Example 1, it can be seen that for the products of Examples 1 - 4, their brightness and yellowness decreased slightly. Compared with Comparative Example 1, there was no significant change in the visual appearance, and the product aesthetics was not affected.

[0104] In summary, the extruded cheese products not only retain the original rich nutritional components of cheese, but also improve the palatability of cheese, and solve the problem of high-temperature melting of natural cheese, greatly improving the water-boiling edibility of the products, providing new ideas for the development direction of the cheese market.

[0105] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, makes equivalent substitutions or changes, and should be covered by the protection scope of the present invention.

Claims

1. An extruded cheese boilable food without adding excipients and binders, characterized in that: The extruded cheese boilable food without adding excipients and adhesives at least consists of a primary cheese product and water and is prepared by extrusion operation, wherein the feeding amounts of the primary cheese product and water are 50-95 parts by weight and 5-35 parts by weight respectively; the water content of the extruded cheese boilable food without adding excipients and adhesives is 10%-40% by mass percentage; the primary cheese product is prepared by sterilizing, fermenting, coagulating, draining whey, adding salt and squeezing the milk component containing casein; the extrusion operation adopts an extrusion puffing machine, and the extrusion is carried out under the conditions of 75°C-90°C and a screw speed of 150rpm-250rpm.

2. The extruded cheese boilable food without adding excipients and binders according to claim 1, characterized in that: The extruded cheese boilable food without adding excipients and adhesives also contains flavoring agents and / or plant extracts with health-care functions.

3. The extruded cheese boilable food without adding excipients and binders according to claim 2, characterized in that: The seasoning agent is selected from at least one of sweeteners, salty agents, umami agents, and spices; the plant extract with health care function is selected from at least one of tea polyphenol extract, rhodiola rosea polysaccharide extract, kudzu root polysaccharide extract, hawthorn total flavonoids extract, and ginkgo biloba total flavonoids extract.

4. The method for preparing the extruded cheese boilable food without adding excipients and adhesives as claimed in claim 1, characterized in that: The steps include: S1: preparing the first cheese product; S2: taking the primary cheese product, cutting it into small pieces, adding water to mix, and sending the mixed material into an extrusion puffing machine to extrude and prepare an extruded cheese boilable food.

5. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 4, characterized in that: The step S1 further comprises: S11 pretreatment: sterilizing the milk component containing casein; S12 fermentation: cooling the sterilized liquid, adding a fermentation agent, stirring, and fermenting; S13: curdling and draining whey: adding rennet to the fermented liquid to curdle the milk, and then draining the whey; S14: adding salt and squeezing: after the whey is discharged, the curd product of step S13 is taken, salt is added and squeezed to obtain the first cheese product.

6. A method for preparing an extruded cheese poachable food without adding excipients and adhesives according to claim 5, characterized in that: In the step S11, the casein-containing milk component is selected from at least one of raw cow's milk, casein, and milk powder; the milk powder and casein are standardized and prepared into a liquid before sterilization.

7. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: The step S2 further comprises: cutting and shaping the extruded cheese boilable food, trimming off irregular parts around the edges, and cutting into columns of uniform size.

8. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: The sterilization in step S11 is performed by pasteurization.

9. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: The sterilized liquid in step S12 is cooled to 36° C. to 38° C. and fermented to a pH of 6.7 to 6.

9.

10. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: The coagulation condition of step S13 is to stand at 36° C. to 38° C. for 0.5 h to 2 h.

11. A method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: In the step S13, after the milk is coagulated, the coagulated milk product is cut into curds, the temperature is raised to 42°C-43°C at a rate of 1.5°C / 10min-15min, and the temperature is kept until the pH of the curd is 6.2-6.4, and then the whey is discharged.

12. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: The amount of salt added in step S14 is 1% to 2% of the mass of the curd obtained by discharging the whey, the pressing pressure is 150 kPa to 200 kPa, and the pressing time is 1 h to 2 h.

13. The method for preparing an extruded cheese boilable food without adding excipients and binders according to claim 5, characterized in that: The extruder in step S2 is a Typ567-7610 twin-screw extruder.

14. A method for preparing an extruded cheese poachable food without adding excipients and binders according to claim 5, characterized in that: The fermentation agent in step S12 is a lactic acid bacteria fermentation agent; the addition amount of the fermentation agent in step S12 is 0.001% to 0.002% of the mass of the sterilized liquid.

15. The method for preparing an extruded cheese poachable food without adding excipients and binders according to claim 5, characterized in that: The amount of rennet added in step S13 is 0.004% to 0.005% of the mass of the fermented liquid.

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