Normal-temperature pudding cheese and preparation method thereof

Abstract

The normal-temperature pudding cheese comprises soft cheese, high fructose corn syrup, white granulated sugar, jam, coconut oil, skimmed milk powder, sodium citrate, a stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono / diglycerol fatty acid ester and the balance of water. The coconut oil, the high fructose corn syrup and the soft cheese are put into a melting pot, water is added for melting, after melting, the white granulated sugar, the jam, the skimmed milk powder, the sodium citrate, the stabilizer, the citric acid, the edible essence, the potassium sorbate, the pigment and the mono-and diglycerol fatty acid ester are put into the melting pot for mixing, and the jam and the water are continuously added while mixing is performed; continuously heating, finally adding citric acid and edible essence for emulsifying, and quickly cooling after emulsifying to obtain a finished product. The normal-temperature pudding cheese obtained through the raw materials and the process is good in taste and low in cost, and the stability within the shelf life is achieved.

Description

Technical Field

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

[0002] Room-temperature pudding cheese refers to a type of processed cheese that simulates the taste of pudding, and is a room-temperature cup-shaped cheese that meets the new needs of consumers in new scenarios. Judging from the various cheese products on the market, there are relatively few types of room-temperature cheese, and the vast majority are still low-temperature refrigerated cheese. The lack of room-temperature channel cheese products has resulted in the unmet needs of room-temperature channel consumers, which also contains huge opportunities. Pudding is deeply loved by consumers for its unique taste. However, with the upgrading of consumption, the original pudding cannot meet the growing demand of consumers for health. In recent years, the unique nutritional value of cheese has been increasingly recognized by consumers. In order to meet consumers' needs for the taste of pudding and their needs for health. Pudding cheese, because it retains the taste of pudding and provides the nutritional value of cheese, makes it possible for this product to meet consumers' new needs.

[0003] Most of the cheese available on the market is refrigerated at low temperatures. If not refrigerated, the cheese will have a rough taste, be harder or softer overall, or even go bad. Therefore, in order to avoid the above situation, many manufacturers will use expensive UHT sterilization equipment, which makes the overall process cost higher. Summary of the invention

[0004] In view of this, the present application provides processed cheese that promotes calcium absorption and a preparation method thereof, which reduces the use of additives through a unique formula and production process, thereby achieving the effect of replacing phosphates and cleaning labels.

[0005] According to one aspect of the present application, a room temperature pudding cheese is provided, characterized in that the raw materials of the room temperature pudding cheese include soft cheese, fructose syrup, white sugar, jam, coconut oil, skim milk powder, sodium citrate, stabilizer, citric acid, edible flavor, potassium sorbate, pigment, mono- and di-glycerol fatty acid esters;

[0006] The mass ratio of soft cheese is 15-20%, the mass ratio of fructose syrup is 7-12%, the mass ratio of white granulated sugar is 5-10%, the mass ratio of jam is 4-8%, the mass ratio of coconut oil is 2-6%, the mass ratio of skimmed milk powder is 1-4%, the mass ratio of sodium citrate is 0.05-0.3%, the mass ratio of stabilizer is 0.7-1.1%, the mass ratio of citric acid is 0.1-0.3%, the mass ratio of edible flavor is 0.1-0.35%, the mass ratio of potassium sorbate is 0.08%, the mass ratio of pigment is 0.01-0.02%, the mass ratio of mono- and di-glycerol fatty acid esters is 0.06-0.12%, and the balance is water.

[0007] According to one aspect of the present application, the stabilizer is a combination of two or more of konjac flour, xanthan gum, carrageenan, gellan gum, and sodium carboxymethylcellulose.

[0008] According to one aspect of the present application, the mass ratio of konjac flour, xanthan gum, carrageenan, gellan gum, and sodium carboxymethylcellulose is: 4.1 - 4.8: 1.0 - 1.4: 0.8 - 1.4: 1.8: 1.2.

[0009] According to one aspect of the present application, 4% of water is mixed with citric acid and melted to form an acid solution.

[0010] A preparation method capable of realizing the preparation of room-temperature pudding cheese includes the following steps: S1: Put coconut oil, fructose syrup, and soft cheese into a melting pot, add water, and heat until all the liquid materials are melted to obtain semi-finished product I; S2: Mix white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerol fatty acid esters, and then put them into the melting pot for shear mixing until they are evenly mixed with semi-finished product I without agglomeration to obtain semi-finished product II; S3: Continue to add jam and water to semi-finished product II and continue shearing; S4: After shearing, set the heating temperature at 95 °C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, start heating, stop vacuum pumping when the temperature rises to 80 °C and continue heating; stop heating when the temperature reaches 95 °C and keep it for 1 min, then add citric acid and essence for emulsification to obtain semi-finished product III; S5: Discharge semi-finished product III into a buffer tank for canning, and the canning temperature is ≥75 °C; S6: After canning, perform rapid cooling to obtain the finished product.

[0011] According to one aspect of the present application, put coconut oil, fructose syrup, and soft cheese into a melting pot, add water, heat until all the liquid materials are melted to obtain semi-finished product I, and the added water is 44% of the total water volume. Heat to 45 °C and shear at a speed of 750 rpm for 2 min until all are melted.

[0012] According to one aspect of the present application, mix white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerol fatty acid esters, and then put them into the melting pot for shear mixing. First, shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration to obtain semi-finished product II.

[0013] According to one aspect of the present application, continue to add jam and water to semi-finished product II and continue shearing. The added water volume is 34% of the total water volume, and continue to shear at a speed of 1500 rpm for 2 min.

[0014] According to one aspect of the present application, it is rapidly cooled to 32 - 38 °C to obtain the finished product.

[0015] Advantages of the present invention: By using soft cheese, high fructose syrup, granulated sugar, jam, coconut oil, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono - and diglycerol fatty acid esters, with the balance being water as raw materials. The coconut oil, high fructose syrup, and soft cheese are put into a melting pot and water is added for melting. After melting, the remaining granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono - and diglycerol fatty acid esters are put into the melting pot for mixing. While mixing, jam and water are continuously added, and heating is continued. Finally, citric acid and edible essence are added for emulsification. After emulsification, it is rapidly cooled to obtain room - temperature pudding cheese. Through the above raw materials and the above process, the obtained room - temperature pudding cheese not only has excellent taste, but also has a low cost and achieves stability within the shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a flow chart for preparing room - temperature pudding cheese. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0017] The following embodiments are provided to better further understand the present invention. It is not limited to the best implementation mode, and does not limit the content and protection scope of the present invention. Any product obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with those of other prior arts that is the same as or similar to the present invention falls within the protection scope of the present invention.

[0018] For those not specifying specific experimental steps or conditions in the embodiments, the operations or conditions of the conventional experimental steps described in the literature in this field can be followed. For the reagents or instruments not indicating the manufacturer, they are all conventional reagent products that can be obtained through commercial purchase.

[0019] The present application provides a room - temperature pudding cheese, the raw materials of which include several main components such as soft cheese, high fructose syrup, granulated sugar, jam, coconut oil, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono - and diglycerol fatty acid esters, with the balance being water. In the solution of the present application, the coconut oil, high fructose syrup, and soft cheese are put into a melting pot and water is added for melting. After melting, the remaining granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono - and diglycerol fatty acid esters are put into the melting pot for mixing. While mixing, jam and water are continuously added, and heating is continued. Finally, citric acid and edible essence are added for emulsification. After emulsification, it is rapidly cooled to obtain the finished product of room - temperature pudding cheese.

[0020] Specifically, when preparing the room-temperature pudding cheese of the present application, the soft cheese is 15-20%, the fructose syrup is 7-12%, the granulated sugar is 5-10%, the jam is 4-8%, the coconut oil is 2-6%, the skim milk powder is 1-4%, the sodium citrate is 0.05-0.3%, the stabilizer is 0.7-1.1%, the citric acid is 0.1-0.3%, the edible essence is 0.1-0.35%, the potassium sorbate is 0.08%, the pigment is 0.01-0.02%, the mono- and diglycerides of fatty acids is 0.06-0.12%, and the balance is water.

[0021] Furthermore, the stabilizer can be a combination of two or more of konjac flour, xanthan gum, carrageenan, gellan gum, and sodium carboxymethylcellulose.

[0022] As an implementable embodiment, the stabilizer can be a combination of 5 kinds of konjac flour, xanthan gum, carrageenan, gellan gum, and sodium carboxymethylcellulose. Specifically, the mass ratio of konjac flour, xanthan gum, carrageenan, gellan gum, and sodium carboxymethylcellulose is: 4.1-4.8: 1.0-1.4: 0.8-1.4: 1.8: 1.2.

[0023] According to one aspect of the present application, 4% of water is mixed with citric acid and melted to form an acid solution.

[0024] A preparation method capable of realizing room-temperature pudding cheese includes the following steps: S1: Put the coconut oil, fructose syrup, and soft cheese into a melting pot, add water, and heat until all the liquid materials are melted to obtain semi-finished product I; S2: Mix the granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerides of fatty acids, and then put them into the melting pot for shear mixing until they are evenly mixed with semi-finished product I without agglomeration to obtain semi-finished product II; S3: Continuously add jam and water to semi-finished product II and continue shearing; S4: After shearing, set the heating temperature at 95 °C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, start heating, stop vacuum pumping when the temperature rises to 80 °C and continue heating; stop heating when the temperature reaches 95 °C and keep it for 1 min, then add citric acid and essence for emulsification to obtain semi-finished product III; S5: Discharge semi-finished product III into a buffer tank for canning, and the canning temperature is ≥75 °C; S6: Perform rapid cooling after canning to obtain the finished product.

[0025] When preparing semi-finished product I, put the coconut oil, fructose syrup, and soft cheese into a melting pot, add water, heat until all the liquid materials are melted to obtain semi-finished product I. The added water is 44% of the total water volume, heat to 45 °C, and shear at a speed of 750 rpm for 2 min until completely melted.

[0026] As an implementable mode, when preparing semi-finished product II, white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerol fatty acid esters are mixed and then put into a melting pot for shear mixing. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the liquid mixture is uniform and there is no agglomeration phenomenon, obtaining semi-finished product II.

[0027] After completing the above steps, add jam and water to the semi-finished product II and continue shearing. The amount of water added is 34% of the total water volume, and continue to shear at a speed of 1500 rpm for 2 minutes. Then quickly cool to 32 - 38 °C to obtain the finished product.

[0028] To prevent problems such as the product being too hard, not smooth, and the gel forming too quickly affecting filling, various compounding ratios of stabilizers were tried. Taking whether the taste is soft and smooth and whether the filling is uniform and non-agglomerating as the evaluation indexes, the stabilizer compounding methods with better effects were screened out. At the same time, the samples were compared and tested with the control group (marketed Qiaomama pudding) to test whether there are differences in taste indexes to verify the effect of the compound stabilizer. According to the stabilizer compounding method, screening from various combination methods of stabilizers, using whether the product is smooth and whether the filling is uniform as the judgment basis, the test was carried out under normal temperature conditions, and the results are as follows:

[0029] Example 1

[0030] A room-temperature pudding cheese, the material composition of which is by weight: water 56.97%, soft cheese 16%, high fructose syrup 9%, white granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.4%, gellan gum 0.15%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethylcellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.09%, potassium sorbate 0.08% and pigment 0.01%.

[0031] The preparation method is the following steps:

[0032] S1: Put coconut oil, high fructose syrup, and soft cheese into a melting pot and add water accounting for 44% of the total water volume, heat to 45 °C, and shear at a speed of 750 rpm for 2 minutes until all the liquid materials are melted;

[0033] S2: Mix white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerol fatty acid esters and then put them into the melting pot. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the liquid mixture is uniform and there is no agglomeration phenomenon, obtaining semi-finished product II;

[0034] S3: Continuously add jam and water accounting for 34% of the total water volume to the uniformly mixed liquid material, and continue shearing at a speed of 1500 rpm for 2 min;

[0035] S4: After shearing, set the heating temperature at 95 °C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, start heating, stop vacuum pumping and continue heating when the temperature rises to 80 °C; stop heating and hold for 1 min when the temperature reaches 95 °C, then add acid solution and essence for emulsification to obtain semi-finished product III;

[0036] S5: Discharge semi-finished product III into a buffer tank and conduct canning, with the canning temperature ≥ 75 °C;

[0037] S6: After canning, quickly cool to 32 - 38 °C to obtain the finished product.

[0038] Example 2

[0039] A room-temperature pudding cheese, the ingredients of which by weight are: water 57%, soft cheese 16%, high fructose syrup 9%, granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.37%, gellan gum 0.15%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.09%, potassium sorbate 0.08% and pigment 0.01%.

[0040] The preparation method comprises the following steps:

[0041] S1: Put coconut oil, high fructose syrup and soft cheese into a melting pot, add water accounting for 44% of the total water volume, heat to 45 °C, and shear at a speed of 750 rpm for 2 min until all the liquid material melts;

[0042] S2: Mix granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono- and diglycerol fatty acid esters and put them into the melting pot, first shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid material is uniformly mixed without agglomeration to obtain semi-finished product II;

[0043] S3: Continuously add jam and water accounting for 34% of the total water volume to the uniformly mixed liquid material, and continue shearing at a speed of 1500 rpm for 2 min;

[0044] S4: After shearing, set the heating temperature at 95 °C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, start heating, stop vacuum pumping and continue heating when the temperature rises to 80 °C; stop heating and hold for 1 min when the temperature reaches 95 °C, then add acid solution and essence for emulsification to obtain semi-finished product III;

[0045] S5: The semi-finished product III is fed into the buffer tank for canning, and the canning temperature is ≥75°C;

[0046] S6: After canning, it is rapidly cooled to 32 - 38°C to obtain the finished product.

[0047] Example 3

[0048] A room-temperature pudding cheese, the ingredients of which by weight are: water 56.98%, soft cheese 16%, fructose syrup 9%, granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.39%, gellan gum 0.15%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.09%, potassium sorbate 0.08% and pigment 0.01%.

[0049] The preparation method comprises the following steps:

[0050] S1: Put the coconut oil, fructose syrup and soft cheese into the melting pot, add water accounting for 44% of the total water volume, heat to 45°C, and shear at a speed of 750 rpm for 2 min until all the liquid materials are melted;

[0051] S2: Mix the granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono- and diglycerol fatty acid esters and put them into the melting pot. First, shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration, obtaining the semi-finished product II;

[0052] S3: Continuously add jam and water accounting for 34% of the total water volume to the evenly mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 min;

[0053] S4: After shearing, set the heating temperature to 95°C, the vacuum to 400 mbar, and the rotation speed to 1500 rpm, start heating, stop vacuum pumping when the temperature rises to 80°C and continue heating; stop heating when the temperature reaches 95°C and keep it for 1 min, then add acid solution and essence for emulsification to obtain the semi-finished product III;

[0054] S5: The semi-finished product III is fed into the buffer tank for canning, and the canning temperature is ≥75°C;

[0055] S6: After canning, it is rapidly cooled to 32 - 38°C to obtain the finished product.

[0056] Comparative Example 1

[0057] A room-temperature pudding cheese, the ingredients of which by weight are: water 56.33%, soft cheese 16%, fructose syrup 9%, granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.8%, gellan gum 0.23%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.15%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.2%, potassium sorbate 0.08% and pigment 0.01%.

[0058] The preparation method comprises the following steps:

[0059] S1: Put the coconut oil, fructose syrup and soft cheese into a melting pot, add 44% of the total amount of water, heat to 45°C, and shear at a speed of 750 rpm for 2 minutes until all the liquid materials are melted;

[0060] S2: Mix the granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono- and diglycerol fatty acid esters, and put them into the melting pot. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the liquid materials are evenly mixed without agglomeration, obtaining semi-finished product II;

[0061] S3: Continuously add jam and 34% of the total amount of water to the evenly mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 minutes;

[0062] S4: After shearing, set the heating temperature to 95°C, the vacuum to 400 mbar, and the rotation speed to 1500 rpm, start heating. When the temperature rises to 80°C, stop vacuum pumping and continue heating; when the temperature rises to 95°C, stop heating and keep it for 1 minute, then add acid solution and essence for emulsification, obtaining semi-finished product III;

[0063] S5: Discharge the semi-finished product III into a buffer tank for canning, and the canning temperature is ≥75°C;

[0064] S6: After canning, quickly cool to 32 - 38°C to obtain the finished product.

[0065] Comparative Example 2

[0066] A room-temperature pudding cheese, the ingredients of which by weight are: water 56.86%, soft cheese 16%, fructose syrup 9%, granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.4%, gellan gum 0.15%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.2%, potassium sorbate 0.08% and pigment 0.01%.

[0067] The preparation method comprises the following steps:

[0068] S1: Put coconut oil, fructose syrup and soft cheese into a melting pot, add water accounting for 44% of the total water volume, heat to 45°C, and shear at a speed of 750 rpm for 2 minutes until all the liquid materials are melted;

[0069] S2: Mix white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment and mono- and diglycerol fatty acid esters, then put them into the melting pot. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the liquid materials are evenly mixed without agglomeration, obtaining semi-finished product II;

[0070] S3: Continuously add jam and water accounting for 34% of the total water volume to the evenly mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 minutes;

[0071] S4: After shearing, set the heating temperature to 95°C, the vacuum to 400 mbar, and the rotation speed to 1500 rpm, and start heating. Stop vacuum pumping and continue heating when the temperature rises to 80°C; stop heating and keep it for 1 minute when the temperature reaches 95°C, and then add acid solution and essence for emulsification to obtain semi-finished product III;

[0072] S5: Discharge semi-finished product III into a buffer tank for canning, and the canning temperature is ≥75°C;

[0073] S6: After canning, quickly cool to 32 - 38°C to obtain the finished product.

[0074] Comparative Example 3

[0075] A room-temperature pudding cheese, the materials of which, by weight, are: water 56.47%, soft cheese 16%, fructose syrup 9%, white granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.8%, gellan gum 0.15%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.09%, potassium sorbate 0.08% and pigment 0.01%.

[0076] The preparation method comprises the following steps:

[0077] S1: Put coconut oil, fructose syrup and soft cheese into a melting pot, add water accounting for 44% of the total water volume, heat to 45°C, and shear at a speed of 750 rpm for 2 minutes until all the liquid materials are melted;

[0078] S2: Put white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerol fatty acid esters into a melting pot. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the liquid mixture is evenly mixed and there is no caking phenomenon, obtaining semi-finished product II;

[0079] S3: Continuously add jam and water accounting for 34% of the total water volume to the evenly mixed liquid, and continue to shear at a speed of 1500 rpm for 2 minutes;

[0080] S4: After shearing, set the heating temperature to 95 °C, the vacuum to 400 mbar, and the rotation speed to 1500 rpm, and start heating. Stop vacuum pumping and continue heating when the temperature rises to 80 °C; stop heating and keep it for 1 minute when the temperature reaches 95 °C, and then add acid solution and essence for emulsification to obtain semi-finished product III;

[0081] S5: Discharge semi-finished product III into a buffer tank for canning, and the canning temperature ≥ 75 °C;

[0082] S6: After canning, quickly cool to 32 - 38 °C to obtain the finished product.

[0083] Comparative Example 4

[0084] A room-temperature pudding cheese, the ingredients of which by weight are: water 56.82%, soft cheese 16%, fructose syrup 9%, white granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.4%, gellan gum 0.3%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.09%, potassium sorbate 0.08% and pigment 0.01%.

[0085] The preparation method comprises the following steps:

[0086] S1: Put coconut oil, fructose syrup, and soft cheese into a melting pot and add water accounting for 44% of the total water volume, heat to 45 °C, and shear at a speed of 750 rpm for 2 minutes until all the liquid materials are melted;

[0087] S2: Put white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono- and diglycerol fatty acid esters into a melting pot. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the liquid mixture is evenly mixed and there is no caking phenomenon, obtaining semi-finished product II;

[0088] S3: Continuously add jam and water accounting for 34% of the total water volume to the evenly mixed liquid, and continue to shear at a speed of 1500 rpm for 2 minutes;

[0089] S4: After shearing, set the heating temperature at 95°C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, start heating, stop vacuum pumping when the temperature rises to 80°C and continue heating; stop heating when the temperature reaches 95°C and hold for 1 min, then add acid solution and essence for emulsification to obtain semi-finished product Ⅲ;

[0090] S5: Feed semi-finished product Ⅲ into a buffer tank and carry out canning, with the canning temperature ≥ 75°C;

[0091] S6: After canning, quickly cool to 32 - 38°C to obtain the finished product.

[0092] Comparative Example 5

[0093] A room temperature pudding cheese, the ingredients of which by weight are: water 56.61%, soft cheese 16%, fructose syrup 9%, granulated sugar 6.5%, jam 5%, coconut oil 3.4%, skim milk powder 1.6%, edible essence 0.2%, konjac powder 0.6%, gellan gum 0.1%, sodium citrate 0.15%, citric acid 0.15%, sodium carboxymethyl cellulose 0.1%, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.1%, carrageenan 0.3%, potassium sorbate 0.08% and pigment 0.01%.

[0094] The preparation method comprises the following steps:

[0095] S1: Put coconut oil, fructose syrup and soft cheese into a melting pot and add water accounting for 44% of the total water amount, heat to 45°C, and shear at a speed of 750 rpm for 2 min until all the liquid materials are melted;

[0096] S2: Mix granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, mono- and diglycerol fatty acid esters and put them into the melting pot, first shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration to obtain semi-finished product Ⅱ;

[0097] S3: Continuously add jam and water accounting for 34% of the total water amount to the evenly mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 min;

[0098] S4: After shearing, set the heating temperature at 95°C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, start heating, stop vacuum pumping when the temperature rises to 80°C and continue heating; stop heating when the temperature reaches 95°C and hold for 1 min, then add acid solution and essence for emulsification to obtain semi-finished product Ⅲ;

[0099] S5: Feed semi-finished product Ⅲ into a buffer tank and carry out canning, with the canning temperature ≥ 75°C;

[0100] S6: After canning, rapidly cool to 32 - 38 °C to obtain the finished product.

[0101] Table 1: The corresponding relationship list between the sensory performance of the product and the compound stabilizer is as follows

[0102]

[0103] It can be seen therefrom that the room - temperature pudding cheese obtained in Examples 1, 2, and 3 has a moderate hardness and softness, a smooth taste, and a weak gel at high temperature, which is easy to fill.

[0104] Comparing Comparative Examples 1, 2, 3, 4, 5 with Examples 1, 2, 3, it can be known that:

[0105] The room - temperature pudding cheese obtained in Comparative Example 1 is too hard, with a non - smooth taste, and a strong gel at high temperature, which is not conducive to filling; the room - temperature pudding cheese obtained in Comparative Example 2 has a slightly hard texture, a smooth taste, and a weak gel at high temperature, which is easy to fill; the room - temperature pudding cheese obtained in Comparative Example 3 has a moderate hardness and softness, a less smooth taste, and a weak gel at high temperature, which is easy to fill; the room - temperature pudding cheese obtained in Comparative Example 4 has a moderate hardness and softness, a smooth taste, and a weak gel at high temperature, which is not conducive to filling; the room - temperature pudding cheese obtained in Comparative Example 5 has a relatively hard texture, a non - smooth taste, and a weak gel at high temperature, which is easy to fill.

[0106] The following is to observe the stability of the product during the shelf life using different process methods:

[0107] Example 4

[0108] In terms of composition, it is the same as that of Example 1, and the preparation method is the following steps:

[0109] S1: Put coconut oil, fructose syrup, and soft cheese into a melting pot, add water accounting for 44% of the total water volume, heat to 45 °C, and shear at a speed of 750 rpm for 2 min until all the liquid materials are melted;

[0110] S2: Mix white granulated sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible essence, potassium sorbate, pigment, and mono - and diglycerol fatty acid esters, then put them into the melting pot, first shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration, to obtain semi - finished product II;

[0111] S3: Continuously add jam and water accounting for 34% of the total water volume to the evenly - mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 min;

[0112] S4: After shearing, set the heating temperature at 95°C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm, and start heating. Stop evacuating the vacuum and continue heating when the temperature rises to 80°C; stop heating and hold for 1 min when the temperature reaches 95°C, then add acid solution and essence for emulsification to obtain semi-finished product III.

[0113] S5: Feed semi-finished product III into the buffer tank and carry out canning, with the canning temperature ≥ 75°C.

[0114] S6: After canning, quickly cool to 32 - 38°C to obtain the finished product.

[0115] Comparative Example 6

[0116] In terms of composition, it is the same as that of Example 1. Do not perform quick cooling in the pre-addition acid process.

[0117] The specific steps are as follows.

[0118] S1: Put coconut oil, fructose syrup, and soft cheese into the melting pot, add water accounting for 44% of the total water volume, heat to 45°C, and shear at a speed of 750 rpm for 2 min until all the liquid materials are melted.

[0119] S2: Put all the powder materials into the melting pot after fully mixing them in advance. First, shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration.

[0120] S3: Continuously add jam, water accounting for 34% of the total water volume, and acid solution to the evenly mixed liquid materials and continue to shear at a speed of 1500 rpm for 2 min.

[0121] S4: Set the heating temperature at 95°C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm. Start heating. Stop evacuating the vacuum and continue heating when the temperature rises to 80°C; stop heating and hold for 1 min when the temperature reaches 95°C, then add essence and continue to shear and emulsify at 2800 rpm for 30 s.

[0122] S5: Feed into the buffer tank, with the canning temperature ≥ 75°C.

[0123] S6: Store in the refrigerator.

[0124] Comparative Example 7

[0125] In terms of composition, it is the same as that of Example 1. Perform quick cooling in the pre-addition acid process.

[0126] The specific steps are as follows.

[0127] S1: Put coconut oil, fructose syrup, and soft cheese into the melting pot, add water accounting for 44% of the total water volume, heat to 45°C, and shear at a speed of 750 rpm for 2 min until all the liquid materials are melted.

[0128] S2: Put all the powder materials into the melting pot after fully mixing them in advance. First, shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration.

[0129] S3: Continuously add jam and water accounting for 34% of the total water volume, and acid solution to the evenly mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 min.

[0130] S4: Set the heating temperature at 95 °C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm. Start heating. When the temperature rises to 80 °C, stop vacuum pumping and continue heating; when the temperature reaches 95 °C, stop heating and hold for 1 min, then add essence and continue to shear and emulsify at 2800 rpm for 30 s.

[0131] S5: Discharge the material to the buffer tank, and the filling temperature is ≥ 75 °C.

[0132] S6: Rapidly cool to 32 - 38 °C.

[0133] Comparative Example 8

[0134] In terms of composition, it is the same as that of Example 1. Acid is added later, and the process of not cooling after filling is used.

[0135] The specific steps are as follows.

[0136] S1: Put coconut oil, fructose syrup, and soft cheese into the melting pot, add water accounting for 44% of the total water volume, heat to 45 °C, and shear at a speed of 750 rpm for 2 min until all the liquid materials are melted.

[0137] S2: Put all the powder materials into the melting pot after fully mixing them in advance. First, shear at a speed of 750 rpm for 3 min, and then shear at a speed of 1500 rpm for 2 min until the liquid materials are evenly mixed without agglomeration.

[0138] S3: Continuously add jam and water accounting for 34% of the total water volume to the evenly mixed liquid materials, and continue to shear at a speed of 1500 rpm for 2 min.

[0139] S4: Set the heating temperature at 95 °C, the vacuum at 400 mbar, and the rotation speed at 1500 rpm. Start heating. When the temperature rises to 80 °C, stop vacuum pumping and continue heating; when the temperature reaches 95 °C, stop heating and hold for 1 min, then add acid solution and essence and continue to shear and emulsify at 2800 rpm for 30 s.

[0140] S5: Discharge the material to the buffer tank, and the filling temperature is ≥ 75 °C.

[0141] S6: Store in the refrigerator after cold storage.

[0142] Table 2: The corresponding relationship between the sensory performance of the product during the shelf life and different processes is as follows:

[0143]

[0144] It can be seen from this that after the use of Example 4, acid addition is carried out, and the process of rapid cooling after filling is used. The texture of the prepared room-temperature pudding cheese is stable during the shelf life, the texture remains hard and soft without water separation.

[0145] Comparing Comparative Examples 6, 7, and 8 with Example 4, it can be seen that in Comparative Example 6, the process of adding acid before use is not rapidly cooled, and the texture of the prepared room-temperature pudding cheese is soft and collapses with water separation; in Comparative Example 7, the process of adding acid before use is rapidly cooled, and the texture of the prepared room-temperature pudding cheese is soft and collapses with water separation; in Comparative Example 8, acid addition is carried out after use, and the process of not cooling after filling is used. The texture of the prepared room-temperature pudding cheese is unstable during the shelf life, the texture becomes softer, and there is a phenomenon of a small amount of water separation. 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 scope disclosed by the present invention, according to the technical solution and its concept of the present invention, makes equivalent substitutions or changes, and should be covered by the protection scope of the present invention.

Claims

1. A room temperature pudding cheese, characterized in that: The raw materials of room temperature pudding cheese include soft cheese, fructose syrup, white sugar, jam, coconut oil, skim milk powder, sodium citrate, stabilizer, citric acid, edible flavor, potassium sorbate, pigment, mono- and di-glycerol fatty acid esters; The mass ratio of soft cheese is 15-20%, the mass ratio of fructose syrup is 7-12%, the mass ratio of white granulated sugar is 5-10%, the mass ratio of jam is 4-8%, the mass ratio of coconut oil is 2-6%, the mass ratio of skimmed milk powder is 1-4%, the mass ratio of sodium citrate is 0.05-0.3%, the mass ratio of stabilizer is 0.7-1.1%, the mass ratio of citric acid is 0.1-0.3%, the mass ratio of edible flavor is 0.1-0.35%, the mass ratio of potassium sorbate is 0.08%, the mass ratio of pigment is 0.01-0.02%, the mass ratio of mono- and di-glycerol fatty acid esters is 0.06-0.12%, and the balance is water.

2. The room temperature pudding cheese according to claim 1, characterized in that: The stabilizer is a combination of two or more of konjac flour, xanthan gum, carrageenan, gellan gum and sodium carboxymethyl cellulose.

3. The room temperature pudding cheese according to claim 4, characterized in that The mass ratio of konjac flour, xanthan gum, carrageenan, gellan gum and sodium carboxymethyl cellulose is: 4.1-4.8: 1.0-1.4: 0.8-1.4: 1.8: 1.

2.

4. The room temperature pudding cheese according to claims 1-3, characterized in that: 4% water is mixed with citric acid to form an acid solution.

5. A method for preparing room temperature pudding cheese capable of achieving 1-4, characterized in that: The following steps are involved: S1: Put coconut oil, fructose syrup and soft cheese into a melting pot and add water, and heat until the liquid is completely melted to obtain semi-finished product I; S2: white sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible flavor, potassium sorbate, pigment, mono- and di-glycerol fatty acid esters are mixed and put into a melting pot for shear mixing until they are evenly mixed with the semi-finished product I without agglomeration, thereby obtaining the semi-finished product II; S3: Continue to add jam and water to the semi-finished product II and continue shearing; S4: After shearing, set the heating temperature to 95°C, the vacuum to 400 mbar, the speed to 1500 rpm, start heating, stop vacuuming and continue heating when the temperature reaches 80°C; stop heating when the temperature reaches 95°C and keep for 1 min, then add citric acid and flavor for emulsification to obtain semi-finished product III; S5: unload semi-finished product III into the buffer tank for canning, with the filling temperature ≥75℃; S6: After canning, the product is quickly cooled to obtain the finished product.

6. The method for preparing room temperature pudding cheese according to claim 5, characterized in that: Coconut oil, fructose syrup and soft cheese are put into a melting pot and water is added. The mixture is heated until the liquid is completely melted to obtain semi-finished product I. The water added is 44% of the total water volume. The mixture is heated to 45°C and sheared at 750 rpm for 2 minutes until the mixture is completely melted.

7. The method for preparing room temperature pudding cheese according to claim 6, characterized in that: Mix white sugar, jam, skim milk powder, sodium citrate, stabilizer, citric acid, edible flavor, potassium sorbate, pigment, and mono- and di-glycerol fatty acid esters and put them into a melting pot for shear mixing. First, shear at a speed of 750 rpm for 3 minutes, and then shear at a speed of 1500 rpm for 2 minutes until the material liquid is evenly mixed without agglomeration, thereby obtaining semi-finished product II.

8. The method for preparing room temperature pudding cheese according to claim 7, characterized in that: Jam and water were continued to be added to the semi-finished product II, and shearing was continued. The amount of water added was 34% of the total water amount, and shearing was continued at a speed of 1500 rpm for 2 minutes.

9. The method for preparing room temperature pudding cheese according to claim 8, characterized in that: Rapidly cool to 32-38°C to obtain the finished product.

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