Cheese product and preparation method thereof

Abstract

The invention discloses a cheese product and a preparation method thereof. The raw material composition of the cheese product comprises 50%-65% of cream cheese, 5%-20% of low-salt cheese, 1%-3% of butter, 1%-2% of emulsifying salt, 3%-5% of skimmed milk powder, 1%-2% of a flavoring agent, 0.1%-0.2% of colloid and the balance of raw milk, and the percentage is the percentage of the mass of each component accounting for the total mass of the raw material composition. The cheese product is high in cheese proportion, soft in shape, high in meltability, very high in nutritional value and unique in flavor, and the taste of the cheese product is expanded.

Description

Technical Field

[0001] The present invention relates to a cheese product and a preparation method thereof. Background Art

[0002] Cheese contains a large amount of nutrients, such as protein and fat, which are much higher than those in ordinary milk.

[0003] Among them, cheese slices, as products with a relatively high acceptance among the public, are applied to multiple eating scenarios. However, when cheese slices on the market are used as a side dish, most of them feature a strong cheese flavor and have a single flavor, thus limiting consumers' choices. At the same time, most domestic consumers like to use sauce products as side dishes. Most of the sauces sold on the market are mainly salty and spicy or sweet and spicy, and are sought after by many consumers. Even in Western fast food restaurants, traditional cheese slices are usually added to the main course and an additional spicy sauce is drizzled as an auxiliary flavor for sale to consumers.

[0004] Salty and spicy cheese slices, after the spiciness is combined with the milky fragrance of the cheese slices, are soft and prominent in spicy flavor. When paired with bread, pasta, etc. as a side dish, it not only facilitates consumers' eating habits but also broadens consumers' choices.

[0005] Therefore, a cheese slice with spiciness and a mellow milk fragrance not only conforms to the eating habits of domestic consumers but also meets their need for paying attention to its nutritional content. Summary of the Invention

[0006] In order to meet the daily nutritional needs of domestic consumers while conforming to consumers' eating habits, break the limitation that foods with stimulating flavors (such as spiciness) cannot provide high nutrition, and provide consumers with more purchasing options. The present invention provides a cheese product and a preparation method thereof. The cheese product of the present invention has a high proportion of cheese, a soft form, high meltability, high nutritional value, and a unique flavor, expanding the taste of cheese products.

[0007] The present invention mainly solves the above technical problems through the following technical solutions:

[0008] The present invention provides a cheese product, and its raw material composition includes: 50%-65% of cream cheese, 5%-20% of low-salt Gouda cheese, 1%-3% of butter, 1%-2% of emulsifying salt, 3%-5% of skim milk powder, 1%-2% of flavoring agent, 0.1%-0.2% of colloid, and the balance of raw milk. The percentages are the mass percentages of each component in the total mass of the raw material composition.

[0009] In the present invention, the dosage of the flavoring agent is preferably 1%-1.3%, such as 1.05%. The percentage is the mass percentage of the flavoring agent in the total mass of the raw material composition.

[0010] In the present invention, the flavoring agent includes at least soy sauce, granulated sugar, and a pungent agent.

[0011] Among them, the dosage of the soy sauce can be 0.3%-1%, preferably 0.5%-0.8%. The percentage is the percentage of the mass of the soy sauce in the total mass of the raw material composition.

[0012] Among them, the dosage of the granulated sugar can be 0.3%-0.6%, preferably 0.4%-0.5%. The percentage is the percentage of the mass of the granulated sugar in the total mass of the raw material composition.

[0013] Among them, the dosage of the pungent agent can be 0.1%-0.3%, preferably 0.1%-0.2%, such as 0.15%. The percentage is the percentage of the mass of the pungent agent in the total mass of the raw material composition.

[0014] Among them, the pungency degree of the pungent agent can be 2000-250000 SHU, such as 200000 SHU.

[0015] Among them, the pungent agent can be one or more of chili powder, chili sauce, and chili essence, such as chili powder.

[0016] Preferably, the chili powder is devil chili powder.

[0017] Preferably, the pungency degree of the chili powder is 200000-250000 SHU.

[0018] Among them, when the pungent agent is chili powder, the dosage ratio of the soy sauce to the chili powder is preferably (1.5-10):1. The dosage ratio of the granulated sugar to the chili powder is preferably (1-6):1.

[0019] Preferably, the solid content of the chili sauce is 18%-23%, such as 20%. The percentage is the percentage of the mass of the dry matter in the chili sauce in the total mass of the chili sauce.

[0020] Preferably, the pungency degree of the chili sauce is 2000 SHU.

[0021] Among them, when the pungent agent is chili sauce, the dosage ratio of the soy sauce to the chili sauce is preferably (150-200):1. The dosage ratio of the granulated sugar to the chili sauce is preferably (200-400):1.

[0022] The chili essence includes oleoresin capsici. Preferably, in the chili essence, the content of oleoresin capsici is 5.2%-7.9%, such as 6.6%. The percentage is the percentage of the mass of oleoresin capsici in the total mass of the chili essence.

[0023] When the pungent agent is capsicum essence, preferably, the dosage of the capsicum essence is 0.1-0.2%, and the percentage is the percentage of the mass of the capsicum essence in the total mass of the raw material composition.

[0024] Among them, when the pungent agent is capsicum essence, the dosage ratio of the soy sauce to the capsicum essence is preferably (0.8-5):1. The dosage ratio of the granulated sugar to the capsicum essence is preferably (0.5-3):1.

[0025] In a specific embodiment of the present invention, the flavoring agent includes 0.5% of soy sauce, 0.4% of granulated sugar, and 0.15% of pungent agent, and the percentage is the percentage of the mass of each component in the total mass of the raw material composition.

[0026] In a specific embodiment of the present invention, the flavoring agent includes 0.8% of soy sauce, 0.4% of granulated sugar, and 0.1% of pungent agent, and the percentage is the percentage of the mass of each component in the total mass of the raw material composition.

[0027] In a specific embodiment of the present invention, the flavoring agent includes 0.3% of soy sauce, 0.5% of granulated sugar, and 0.2% of pungent agent, and the percentage is the percentage of the mass of each component in the total mass of the raw material composition.

[0028] In the present invention, the cream cheese can be conventional in the art and is usually a rich, mellow, fresh and non-ripened soft cheese. The raw materials for preparing the cream cheese usually include cream or a mixture of cream and milk. In the art, auxiliary materials such as table salt, natural stabilizers and seasonings are usually added to the finished product of the cream cheese. The cream cheese usually includes the following components: water content is 47%-52%, fat is more than 34%, protein is 8.5%, table salt is 0.5%-1.2%, and the percentage is the percentage of the mass of each component in the total mass of the cream cheese. The cream cheese can increase the ductility and solubility of the cheese products.

[0029] In the present invention, the dosage of the cream cheese is, for example, 55%, and the percentage is the percentage of the mass of the cream cheese in the total mass of the raw material composition.

[0030] In the present invention, in the raw material composition, the original volume of the cream cheese can be 5 cubic centimeters or can be in a paste form. Selecting a smaller volume is beneficial to the full mixing of the cream cheese with other raw materials.

[0031] In the present invention, the low-salt Gouda cheese can be conventional in the art. The low-salt Gouda cheese refers to Gouda cheese with a salt (NaCl) content of less than 0.5%, and the percentage is the mass percentage of NaCl in the total mass of the Gouda cheese. The low-salt Gouda cheese of the present invention generally includes the following components: 25%-32% of fat, 20%-25% of protein, 0.03%-0.06% of table salt, and 43%-55% of moisture. The percentages are the mass percentages of each component in the total mass of the low-salt Gouda cheese. The main raw material for making the low-salt Gouda cheese is mainly cow's milk. The preparation process of the low-salt Gouda generally includes the following steps: adding a starter and rennet to raw materials including cow's milk, and obtaining it through processes such as curdling, draining whey, and pressing. On the one hand, the low-salt Gouda cheese can increase palatability, and on the other hand, it can act together with the colloid to support the structure and stabilize the tissue state of the cheese product.

[0032] In the present invention, the dosage of the low-salt Gouda cheese is preferably 5%-15%, and the percentage is the mass percentage of the low-salt Gouda cheese in the total mass of the raw material composition.

[0033] In the present invention, in the raw material composition, the original volume of the low-salt Gouda cheese can be 5 cubic centimeters or it can be in a paste form. Selecting a smaller volume is beneficial to the full mixing of the Gouda cheese with other raw materials.

[0034] In the present invention, the dosage of the butter is preferably 1%-2.2%, for example 2%, and the percentage is the mass percentage of the butter in the total mass of the raw material composition.

[0035] In the present invention, the emulsifying salt can be two or more of trisodium phosphate, sodium citrate, sodium hexametaphosphate, disodium hydrogen phosphate, and dipotassium hydrogen phosphate. Preferably, it is two or more of trisodium phosphate, sodium citrate, sodium hexametaphosphate, and dipotassium hydrogen phosphate. Selecting two or more emulsifying salts can make the system state more stable.

[0036] In an alternative embodiment of the present invention, the emulsifying salt includes sodium citrate, sodium hexametaphosphate, and dipotassium hydrogen phosphate. Among them, the mass ratio of the sodium citrate, the sodium hexametaphosphate, and the dipotassium hydrogen phosphate can be 1:1:1.

[0037] In an alternative embodiment of the present invention, the emulsifying salt includes sodium hexametaphosphate and trisodium phosphate. Among them, the mass ratio of the sodium hexametaphosphate and the trisodium phosphate can be 1:2.

[0038] In the present invention, the dosage of the emulsifying salt is, for example, 1.2%, and the percentage is the mass percentage of the emulsifying salt in the total mass of the raw material composition.

[0039] In the present invention, the skim milk powder may be conventional in the art. In the skim milk powder, the fat content is usually not more than 2.0%, and the protein content is usually not less than 32%. The percentages are the percentages of the mass of fat or protein in the mass of the skim milk powder.

[0040] In the present invention, the dosage of the skim milk powder is, for example, 3.5%. The percentage is the percentage of the mass of the skim milk powder in the total mass of the raw material composition.

[0041] In the present invention, the colloid may be one or more of carrageenan, pectin, locust bean gum, gelatin and xanthan gum, preferably one or more of carrageenan, xanthan gum and locust bean gum.

[0042] In an alternative embodiment of the present invention, the colloid includes carrageenan, xanthan gum and locust bean gum. Among them, the mass ratio of the carrageenan, the xanthan gum and the locust bean gum may be 1:1:1.

[0043] In an alternative embodiment of the present invention, the colloid includes carrageenan and xanthan gum. Among them, the mass ratio of the carrageenan and the xanthan gum may be 1.5:1.

[0044] In an alternative embodiment of the present invention, the colloid includes carrageenan and locust bean gum. Among them, the mass ratio of the carrageenan and the locust bean gum may be 1:1.5.

[0045] In the present invention, the colloid can improve the physical properties of the cheese product and increase the viscosity, giving it a smooth and palatable taste. At the same time, it can also stabilize its tissue state.

[0046] In the present invention, the dosage of the colloid is preferably 0.1%-0.16%, for example 0.12%. The percentage is the percentage of the mass of the colloid in the total mass of the raw material composition.

[0047] In the present invention, the raw milk may be conventional in the art and usually refers to fresh milk just squeezed out. The dosage of the raw milk is preferably to make up the remaining amount to 100%, preferably 17.09%-27.38%. The percentage is the percentage of the mass of the raw milk in the total mass of the raw material composition.

[0048] In an alternative embodiment of the present invention, the raw material composition of the cheese product includes: cream cheese 50%-65%, low-salt Gouda cheese 5%-15%, butter 1%-2.2%, emulsifying salt 1%-2%, skim milk powder 3%-5%, flavoring agent 1%-1.3%, colloid 0.1%-0.16% and the remaining raw milk. The percentages are the percentages of the mass of each component in the total mass of the raw material composition.

[0049] In the above optional embodiments, the flavoring preferably includes 0.5%-1% of soy sauce, 0.3%-0.6% of granulated sugar, and 0.1%-0.3% of spicy agent, and the percentages are the percentages of the masses of the respective components in the total mass of the raw material composition.

[0050] In a specific embodiment of the present invention, the raw material composition of the cheese product includes: 55% of cream cheese, 20% of low-salt Gouda cheese, 2% of butter, 1.2% of emulsifying salt, 3.5% of skim milk powder, 0.5% of soy sauce, 0.4% of granulated sugar, 0.15% of spicy agent, 0.16% of colloid, and the balance of raw cow milk, and the percentages are the percentages of the masses of the respective components in the total mass of the raw material composition;

[0051] Among them, the emulsifying salt includes sodium hexametaphosphate and trisodium phosphate; the mass ratio of the sodium hexametaphosphate to the trisodium phosphate is 1:2;

[0052] Among them, the colloid includes carrageenan, xanthan gum, and locust bean gum; the mass ratio of the carrageenan, the xanthan gum, and the locust bean gum is 1:1:1.

[0053] In a specific embodiment of the present invention, the raw material composition of the cheese product includes: 50% of cream cheese, 15% of low-salt Gouda cheese, 2.2% of butter, 1% of emulsifying salt, 3% of skim milk powder, 0.8% of soy sauce, 0.4% of granulated sugar, 0.1% of spicy agent, 0.12% of colloid, and the balance of raw cow milk, and the percentages are the percentages of the masses of the respective components in the total mass of the raw material composition;

[0054] Among them, the emulsifying salt includes sodium citrate, sodium hexametaphosphate, and dipotassium hydrogen phosphate; the mass ratio of the sodium citrate, the sodium hexametaphosphate, and the dipotassium hydrogen phosphate can be 1:1:1;

[0055] Among them, the colloid includes carrageenan and xanthan gum; the mass ratio of the carrageenan to the xanthan gum is 1.5:1.

[0056] In a specific embodiment of the present invention, the raw material composition of the cheese product includes: 65% of cream cheese, 5% of low-salt Gouda cheese, 1% of butter, 2% of emulsifying salt, 5% of skim milk powder, 0.3% of soy sauce, 0.5% of granulated sugar, 0.2% of spicy agent, 0.1% of colloid, and the rest is raw cow milk, and the percentages are the percentages of the masses of the respective components in the total mass of the raw material composition;

[0057] Among them, the emulsifying salt includes sodium hexametaphosphate and trisodium phosphate; the mass ratio of the sodium hexametaphosphate to the trisodium phosphate is 1:2;

[0058] Among them, the colloid includes carrageenan and locust bean gum; among them, the mass ratio of the carrageenan to the locust bean gum is 1:1.5.

[0059] The present invention also provides a method for preparing a cheese product, which comprises the following steps:

[0060] 1) Perform a first mixing of raw milk, cream cheese and low-salt Gouda cheese;

[0061] 2) Perform a second mixing of the mixed material obtained in step 1) with butter, skim milk powder, flavoring agent, emulsifying salt and colloid;

[0062] 3) Heat up and stir the mixed material obtained in step 2);

[0063] 4) Sterilize the mixed material obtained in step 3).

[0064] In the present invention, in step 1), the shear rotation speed of the first mixing can be 1000 - 1200 rpm, for example 1000 rpm.

[0065] In the present invention, in step 1), the first mixing can be carried out at normal temperature, preferably 20 - 30 °C, for example 20 °C.

[0066] In the present invention, in step 1), the time of the first mixing can be 1 - 3 min, for example 2 min. The first mixing can be ended when the raw milk, the cream cheese and the low-salt Gouda cheese are uniformly mixed.

[0067] In the present invention, in step 2), the shear rotation speed of the second mixing can be 800 - 1000 rpm, for example 800 rpm.

[0068] In the present invention, in step 2), the second mixing can be carried out at 45 - 55 °C, for example 50 °C.

[0069] In the present invention, in step 2), the time of the second mixing can be 3 - 5 min, for example 3 min. The second mixing can be ended when the mixed material obtained in step 1) is uniformly mixed with the butter, the skim milk powder, the flavoring agent, the emulsifying salt and the colloid.

[0070] In the present invention, in step 3), the temperature of the heat-up stirring can be 90 - 95 °C, for example 90 °C.

[0071] In the present invention, in step 3), the shear rotation speed of the heat-up stirring can be 1000 - 1200 rpm, for example 1000 rpm.

[0072] In the present invention, in step 3), the time of the heat-up stirring can be 5 - 10 min, for example 8 min.

[0073] In the present invention, in step 4), the sterilization can adopt UHT sterilization.

[0074] In the present invention, in step 4), the temperature for sterilization can be 135 - 145 °C, such as 140 °C.

[0075] In the present invention, in step 4), the time for sterilization can be 3 - 5 s, such as 4 s.

[0076] In the present invention, after sterilization, it may further include a filling step.

[0077] After filling, it may further include the following steps: quickly cooling the material at 10 °C and then storing it refrigerated. Among them, the cooling can be carried out in cold tank water.

[0078] In an alternative embodiment of the present invention, the method for preparing the cheese product includes the following steps:

[0079] 1) Perform a first mixing of raw milk, cream cheese, and low - salt Gouda cheese; the shear rotation speed of the first mixing is 1000 - 1200 rpm, and the temperature of the first mixing is 20 °C;

[0080] 2) Perform a second mixing of the mixed material obtained in step 1) with butter, skim milk powder, flavoring agent, emulsifying salt, and colloid; the shear rotation speed of the second mixing is 800 - 1000 rpm, and the temperature of the second mixing is 45 - 55 °C;

[0081] 3) Heat up and stir the mixed material obtained in step 2); among them, the shear rotation speed of the heat - up stirring is 1000 - 1200 rpm; the time for the heat - up stirring is 5 - 10 min;

[0082] 4) Sterilize the mixed material obtained in step 3).

[0083] In the above - mentioned alternative embodiment, UHT sterilization can be used for sterilization. The temperature for sterilization can be 140 °C. The time for sterilization can be 4 s.

[0084] In the above - mentioned alternative embodiment, after sterilization, it may further include a filling step; after filling, it may further include the following steps: quickly cooling the material at 10 °C and then storing it refrigerated.

[0085] The present invention also provides a cheese product obtained by the method for preparing a cheese product as described above.

[0086] In the present invention, the cheese product can be presented in the form of cheese slices.

[0087] Among them, the cheese slices can be obtained by slicing the cheese product. The slicing can be carried out by conventional methods in the art, such as slicing the solidified cheese product obtained after sterilization, or slicing the solidified cheese product after filling.

[0088] On the basis of conforming to the common knowledge in the art, the above preferred conditions can be combined arbitrarily to obtain various preferred examples of the present invention.

[0089] The reagents and raw materials used in the present invention are all commercially available.

[0090] The positive and progressive effects of the present invention are as follows:

[0091] The cheese product of the present invention has a high cheese ratio, a soft form, high meltability, and high nutritional value. The cheese product of the present invention has a delicate tissue state, a strong milk fragrance, a mild spicy taste, and a delicate taste, which is more in line with the eating habits of domestic consumers. At the same time, different from cheddar and gouda cheese slices on the market, this product mainly uses soft cream cheese as the main cheese, making the finished product highly soft and having a low melting point, which can be eaten immediately or after heating, that is, it broadens the eating scenarios. In addition, the shelf life state of the cheese product of the present invention is more stable, and water and oil are not easily separated out. The cheese product provided by the present invention can improve the existing forms and types of cheese products in the market, is not only convenient to use, expands the eating application scenarios, and increases the consumer experience.

[0092] Furthermore, the cheese slices made from the cheese product of the present invention are different from the single-flavor cheese slices on the market. By adding flavoring agents, such as spicy agents, the pungent spicy flavor is integrated into the cheese slices with a milk fragrance and cheese fragrance. When the spicy agent is incorporated into the cheese slices, while maintaining good fluidity of the cheese slices, the sheet form can be maintained after canning, and a spicy cheese slice with a unique flavor is obtained, expanding the flavors of cheese slices and providing more choices for consumers.

[0093] The raw materials of the cheese product of the present invention are easily available, the process is simple, the preparation process is stable, the production process can be effectively controlled, and it is suitable for production. Description of the Drawings

[0094] Figure 1 Photo of the plain toast used in Effect Example 2.

[0095] Figure 2 For the cheese slice placed on Figure 1 the plain toast.

[0096] Figure 3 Photo of the inner pot of the air fryer with tinfoil placed on it.

[0097] Figure 4 For the inner pot of the air fryer in Figure 3 which a tray is placed.

[0098] Figure 5 For the photo of placing the Figure 2 cheese slice in the inner pot of the air fryer in Figure 4 which. Detailed implementation manners

[0099] The present invention will be further described below by way of examples, but the present invention is not limited to the scope of the described examples. For the experimental methods without specific conditions noted in the following examples, they are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0100] Raw materials used in Examples 1-3:

[0101] Cream cheese, low-salt Gouda cheese, skim milk powder, butter and emulsifying salts (sodium hexametaphosphate, trisodium phosphate, sodium citrate and dipotassium hydrogen phosphate) are all purchased from Fonterra;

[0102] Among them, the indicators of low-salt Gouda cheese are: fat 25%-32%, protein 20%-25%, salt 0.03%-0.06%, moisture 43%-55%, and the percentages are the percentages of the masses of the respective components in the total mass of the low-salt Gouda cheese.

[0103] Example 1

[0104] Formulation of spicy cheese product: 55% cream cheese, 10% low-salt Gouda cheese, 2% butter, 1.2% emulsifying salts, 3.5% skim milk powder, 0.5% soy sauce, 0.4% granulated sugar, 0.15% chili powder, 0.16% colloid and the balance of raw milk;

[0105] Among them, the emulsifying salts are sodium hexametaphosphate and trisodium phosphate; by mass ratio, sodium hexametaphosphate: trisodium phosphate = 1:2;

[0106] Among them, the colloid is carrageenan, xanthan gum and locust bean gum; by mass ratio, carrageenan: xanthan gum: locust bean gum = 1:1:1;

[0107] Among them, the cream cheese uses a block of cream cheese with a volume of 5 cubic centimeters, and the low-salt Gouda cheese uses a block of low-salt Gouda cheese with a volume of 5 cubic centimeters.

[0108] Preparation method of spicy cheese product:

[0109] 1) Perform a first mixing on raw milk, cream cheese and low-salt Gouda cheese; the shear speed of the first mixing is 1000 rpm, the temperature of the first mixing is 20°C, and the time of the first mixing is 2 min.

[0110] 2) Perform a second mixing on the mixed material obtained in step 1) with butter, skim milk powder, soy sauce, granulated sugar, chili powder, emulsifying salts and colloid; the shear speed of the second mixing is 800 rpm, the temperature of the second mixing is 50°C, and the time of the second mixing is 3 min.

[0111] 3) Heat and stir the mixed material obtained in step 2). The temperature for heating and stirring is 90 °C, the shear rotation speed for heating and stirring is 1000 rpm, and the time for heating and stirring is 8 min;

[0112] 4) Subject the mixed material obtained in step 3) to UHT sterilization; the sterilization temperature is 140 °C and the sterilization time is 4 s to obtain a spicy cheese product;

[0113] 5) Can the cheese product obtained in step 4), quickly cool it in cold water at 10 °C, and then store it refrigerated.

[0114] Method for preparing spicy cheese slices:

[0115] Slice the spicy cheese product prepared in step 3) to obtain spicy cheese slices.

[0116] Example 2

[0117] Recipe for spicy cheese product: 50% cream cheese, 15% low-salt Gouda, 2.2% butter, 1% emulsifying salt, 3% skim milk powder, 0.8% soy sauce, 0.4% granulated sugar, 0.1% chili powder, 0.12% colloid, and the balance is raw milk;

[0118] Among them, the emulsifying salt is sodium citrate, sodium hexametaphosphate, and dipotassium hydrogen phosphate. By mass, sodium citrate: sodium hexametaphosphate: dipotassium hydrogen phosphate = 1:1:1;

[0119] Among them, the colloid is carrageenan and xanthan gum; by mass ratio, carrageenan: xanthan gum = 1.5:1;

[0120] Among them, the cream cheese uses a 5-cubic centimeter block of cream cheese, and the low-salt Gouda cheese uses a 5-cubic centimeter block of low-salt Gouda cheese.

[0121] The method for preparing the spicy cheese product and the method for preparing the spicy cheese slices are the same as those in Example 1.

[0122] Example 3

[0123] Recipe for spicy cheese product: 65% cream cheese, 5% low-salt Gouda cheese, 1% butter, 2% emulsifying salt, 5% skim milk powder, 0.3% soy sauce, 0.5% granulated sugar, 0.2% chili powder, 0.1% colloid, and the balance is raw milk;

[0124] Among them, the emulsifying salt is sodium hexametaphosphate and trisodium phosphate; by mass ratio, sodium hexametaphosphate: trisodium phosphate = 1:2;

[0125] Among them, the colloid is carrageenan and locust bean gum; by mass ratio, carrageenan: locust bean gum = 1:1.5;

[0126] Among them, the cream cheese uses block cream cheese with a volume of 5 cubic centimeters, and the low-salt high-quality cheese uses block low-salt high-quality cheese with a volume of 5 cubic centimeters.

[0127] The preparation method of the spicy cheese product and the preparation method of the spicy cheese slice are the same as those in Example 1.

[0128] Comparative Example 1

[0129] In Comparative Example 1, 70% of the cream cheese was used to replace 65% of the cream cheese and 5% of the low-salt high-quality cheese in Example 3, and the other raw materials were the same as those in Example 3.

[0130] The formula of the spicy cheese product in Comparative Example 1: 70% cream cheese, 1% butter, 2% emulsifying salt, 5% skim milk powder, 0.3% soy sauce, 0.5% granulated sugar, 0.2% chili powder, 0.1% colloid and the balance of raw milk;

[0131] Among them, the emulsifying salt is sodium hexametaphosphate and trisodium phosphate; by mass ratio, sodium hexametaphosphate: trisodium phosphate = 1:2;

[0132] Among them, the colloid is carrageenan and locust bean gum; by mass ratio, carrageenan: locust bean gum = 1:1.5;

[0133] Among them, the cream cheese uses block cream cheese with a volume of 5 cubic centimeters, and the low-salt high-quality cheese uses block high-quality cheese with a volume of 5 cubic centimeters.

[0134] The preparation method of the spicy cheese product and the preparation method of the spicy cheese slice are the same as those in Example 1.

[0135] Comparative Example 2

[0136] In Comparative Example 2, 70% of the low-salt high-quality cheese was used to replace 65% of the cream cheese and 5% of the low-salt high-quality cheese in Example 3, and the other raw materials were the same as those in Example 3.

[0137] The formula of the spicy cheese product in Comparative Example 2: 70% low-salt high-quality cheese, 1% butter, 2% emulsifying salt, 5% skim milk powder, 0.3% soy sauce, 0.5% granulated sugar, 0.2% chili powder, 0.1% colloid and the balance of raw milk;

[0138] Among them, the emulsifying salt is sodium hexametaphosphate and trisodium phosphate; by mass ratio, sodium hexametaphosphate: trisodium phosphate = 1:2;

[0139] Among them, the colloid is carrageenan and locust bean gum; by mass ratio, carrageenan: locust bean gum = 1:1.5;

[0140] Among them, the cream cheese uses block cream cheese with a volume of 5 cubic centimeters, and the low-salt high-quality cheese uses block low-salt high-quality cheese with a volume of 5 cubic centimeters.

[0141] The preparation method of the spicy cheese product and the preparation method of the spicy cheese slices are the same as those in Example 1.

[0142] Comparative Example 3

[0143] Compared with Example 3, Comparative Example 3 does not add 0.3% soy sauce and 0.5% granulated sugar.

[0144] Formulation of the spicy cheese product: Formulation of the raw materials for preparing the spicy cheese slices: 65% cream cheese, 5% low-salt Gouda cheese, 1% butter, 2% emulsifying salt, 5% non-fat milk powder, 0.2% chili powder, 0.1% colloid, and the balance being raw milk.

[0145] Among them, the emulsifying salt is sodium hexametaphosphate and trisodium phosphate; in terms of mass ratio, sodium hexametaphosphate: trisodium phosphate = 1:2.

[0146] Among them, the colloid is carrageenan and locust bean gum; in terms of mass ratio, carrageenan: locust bean gum = 1:1.5.

[0147] Among them, the cream cheese uses block cream cheese with a volume of 5 cubic centimeters, and the low-salt Gouda cheese uses block low-salt Gouda cheese with a volume of 5 cubic centimeters.

[0148] The preparation method of the spicy cheese product and the preparation method of the spicy cheese slices are the same as those in Example 1.

[0149] Comparative Example 4

[0150] Product name: Rich and Mellow Cheese Slices, Manufacturer: Dr. Cheese (Anhui) Food Technology Co., Ltd.

[0151] Ingredient list: Cheese (addition amount ≥ 51%) (pasteurized cow's milk, edible salt, Lactococcus lactis cremoris, Streptococcus salivarius subsp. thermophilus, Lactobacillus helveticus, rennet, lipase), raw cow's milk, water, non-fat milk powder, casein, cream, hydroxypropyl distarch phosphate, sodium citrate, concentrated milk protein, sodium hexametaphosphate, dipotassium hydrogen phosphate, potassium sorbate.

[0152] Comparative Example 5

[0153] Product name: Reduced-Salt Rich and Mellow Cheese Slices, Manufacturer: Dr. Cheese (Anhui) Food Technology Co., Ltd.

[0154] Ingredient list: Cheese (addition amount ≥ 81%) (pasteurized cow's milk, edible salt, Lactococcus lactis cremoris, Streptococcus salivarius subsp. thermophilus, Lactobacillus helveticus, rennet, lipase), raw cow's milk, potassium citrate, potassium sorbate, linseed oil, edible salt.

[0155] Effect Example 1

[0156] Sensory evaluation

[0157] Taking the spicy cheese slices obtained in Example 3 as a control, sensory evaluations were conducted on the spicy cheese slices prepared in Examples 1-2 and Comparative Examples 1-3, as well as the commercially available original flavor cheese slices in Comparative Examples 4-5, as follows:

[0158] A sensory evaluation panel consisting of 20 randomly selected individuals was formed to conduct the sensory evaluation of the products.

[0159] The scoring method was adopted: The scoring method is a method of evaluating the characteristics and preferences of samples by scoring with numbers according to a pre-set evaluation criterion, and finally calculating the average value to convert it into a sample score to determine the quality of the sample. The scoring rules are shown in Table 1.

[0160] The evaluation items included: appearance, flavor, texture, mouthfeel, and overall acceptance.

[0161] The sensory evaluation results are shown in Table 2.

[0162] Table 1 Sensory Evaluation Rules

[0163]

[0164] Table 2 Sensory Evaluation Results

[0165]

[0166]

[0167] As can be seen from Table 2, the spicy cheese slices prepared in Examples 1-3 are smooth on the surface and have uniform color in terms of appearance; in terms of flavor, they have both a pleasant cheese flavor and a mild spicy flavor, as well as the inherent milk flavor of milk, without any abnormal smell; in terms of texture, the structure is delicate, uniform and smooth, without any granular feeling; in terms of mouthfeel, when tasting, the sample can be broken by slight chewing and is easy to swallow; in terms of overall acceptance, the quality is good and the acceptability is good.

[0168] The spicy cheese slices prepared in Comparative Example 1 are significantly worse than those in Example 3 in terms of texture and mouthfeel, and slightly worse than those in Example 3 in terms of flavor and overall acceptance.

[0169] The spicy cheese slices prepared in Comparative Example 2 are significantly worse than those in Example 3 in terms of flavor, texture, mouthfeel and overall acceptance, and slightly worse than those in Example 3 in terms of appearance.

[0170] The spicy cheese slices prepared in Comparative Example 3 are significantly worse than those in Example 3 in terms of flavor, texture and overall acceptance, and slightly worse than those in Example 3 in terms of appearance and mouthfeel.

[0171] Comparative Examples 4 and 5 are commercially available cheese slices, and the flavor effects of the cheese slices in Comparative Examples 4 and 5 are worse than those of the spicy cheese slices in Examples 1-3.

[0172] Effect Example 2

[0173] Melting property test of cheese slices

[0174] Melting tests were performed on the spicy cheese slices prepared in Examples 1-3, Comparative Example 2, and the commercially available cheese slices in Comparative Examples 4-5.

[0175] Parameters of the spicy cheese slice: weight is 16.6 g, length is 8.5 cm, width is 8.5 cm, and thickness is 0.2 cm;

[0176] Parameters of the original-flavor toast: length is 10.5 cm, width is 9.5 cm, and there is a 1-cm 2 round hole at the center point of the toast; a photo of the original-flavor toast is as Figure 1 shown.

[0177] Parameters of the tin foil: length is 15 cm, width is 15 cm, and weight is w0.

[0178] Steps of the melting property test: As Figures 1-5 shown, first place the cheese slice to be tested on the original-flavor toast. The toast and the cheese slice are placed on a tray (the center points of the tray holes and the toast holes coincide). Place the tin foil under the tray, place the tin foil in an air fryer, heat at 120 °C for 10 min. After the cheese slice melts, it will flow onto the tin foil through the toast and tray holes. Weigh the tin foil after heating is completed. At this time, the weight of the tin foil is recorded as w1. Then the melting rate (%) = [(w1 - w0) / 16.6 g] * 100%. The calculation results are listed in Table 3.

[0179] Table 3 Melting rates of the cheese slices in Examples 1-3, Comparative Example 2, and Comparative Examples 4-5

[0180] Sample Example 1 Example 2 Example 3 Comparative Example 2 Comparative Example 4 Comparative Example 5 Melting rate 5.22％ 4.98％ 5.12％ 1.46％ 3.01％ 2.52％

[0181] As can be seen from Table 3, the melting properties of the spicy cheese slices prepared in Examples 1-3 are high, and the melting rates are between 4.98% and 5.12%. The melting rate of the spicy cheese slice prepared in Comparative Example 2 is relatively low, only 1.46%. Comparative Examples 4-5 are commercially available cheese slices, and their melting rates are 3.01% and 2.52% respectively, and the melting rates are lower than those in Examples 1-3.

[0182] Although the specific embodiments of the present invention have been described above, those skilled in the art should understand that this is only an example, and the protection scope of the present invention is defined by the appended claims. Without departing from the principle and essence of the present invention, those skilled in the art can make various changes or modifications to these embodiments, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A cheese product, characterized in that, Its raw material composition includes: 50%-65% cream cheese, 5%-20% low-salt Gouda cheese, 1%-3% butter, 1%-2% emulsifying salt, 3%-5% skim milk powder, 1%-2% flavoring agent, 0.1%-0.2% colloid, and the balance of raw milk. The percentages are the percentages of the masses of the respective components in the total mass of the raw material composition.

2. The cheese product according to claim 1, wherein, The amount of the cream cheese used is 55%, and the percentage is the percentage of the mass of the cream cheese in the total mass of the raw material composition; and / or, the amount of the low-salt Gouda cheese used is 5%-15%, and the percentage is the percentage of the mass of the low-salt Gouda cheese in the total mass of the raw material composition; and / or, the amount of the butter used is 1%-2.2%, for example 2%, and the percentage is the percentage of the mass of the butter in the total mass of the raw material composition; and / or, the amount of the emulsifying salt used is 1.2%, and the percentage is the percentage of the mass of the emulsifying salt in the total mass of the raw material composition; and / or, the amount of the skim milk powder used is, for example, 3.5%, and the percentage is the percentage of the mass of the skim milk powder in the total mass of the raw material composition; and / or, the amount of the flavoring agent used is 1%-1.3%, for example 1.05%, and the percentage is the percentage of the mass of the flavoring agent in the total mass of the raw material composition; and / or, the amount of the colloid used is 0.1%-0.16%, for example 0.12%, and the percentage is the percentage of the mass of the colloid in the total mass of the raw material composition.

3. The cheese product according to claim 1, characterized in that, The emulsifying salt is two or more of trisodium phosphate, sodium citrate, sodium hexametaphosphate, disodium hydrogen phosphate, and dipotassium hydrogen phosphate. Preferably, it is two or more of trisodium phosphate, sodium citrate, sodium hexametaphosphate, and dipotassium hydrogen phosphate; and / or, the colloid is one or more of carrageenan, pectin, locust bean gum, gelatin, and xanthan gum. Preferably, it is one or more of carrageenan, xanthan gum, and locust bean gum; and / or, the flavoring agent includes soy sauce, granulated sugar, and a spicy agent.

4. The cheese product according to claim 3, wherein The combination of the emulsifying salts includes any one of the following (1) or (2): (1) Sodium hexametaphosphate and trisodium phosphate; (2) Sodium citrate, sodium hexametaphosphate, and dipotassium hydrogen phosphate; Among them, in the case of (1), the mass ratio of the sodium hexametaphosphate to the trisodium phosphate is preferably 1:2; Among them, in the case of (2), the mass ratio of the sodium citrate, the sodium hexametaphosphate, and the dipotassium hydrogen phosphate is preferably 1:1:1; and / or, the combination of the colloids includes any one of the following (1)-(3): (1) Carrageenan, xanthan gum, and locust bean gum; (2) Carrageenan and xanthan gum; (3) Carrageenan and locust bean gum; Among them, in the case of (1), the mass ratio of the carrageenan, the xanthan gum, and the locust bean gum is preferably 1:1:1; Among them, in the case of (2), the mass ratio of the carrageenan to the xanthan gum is preferably 1.5:1; Among them, in the case of (3), the mass ratio of the carrageenan to the locust bean gum is preferably 1:1.

5.

5. The cheese product according to claim 3, wherein The amount of the soy sauce used is 0.3%-1%, preferably 0.5%-0.8%, and the percentage is the percentage of the mass of the soy sauce in the total mass of the raw material composition; And / or, the dosage of the white granulated sugar is 0.3%-0.6%, preferably 0.4%-0.5%, and the percentage is the percentage of the mass of the white granulated sugar in the total mass of the raw material composition; And / or, the dosage of the pungent agent is 0.1%-0.3%, preferably 0.1%-0.2%, for example 0.15%, and the percentage is the percentage of the mass of the pungent agent in the total mass of the raw material composition; And / or, the pungency degree of the pungent agent is 2000-250000 SHU, for example 200000 SHU; And / or, the pungent agent is one or more of chili powder, chili sauce and chili essence, for example chili powder.

6. The cheese product according to claim 5, wherein The chili powder is devil chili powder; And / or, the pungency degree of the chili powder is 200000-250000 SHU; And / or, when the pungent agent is chili powder, the dosage ratio of the soy sauce to the chili powder is preferably (1.5-10):1; And / or, when the pungent agent is chili powder, the dosage ratio of the white granulated sugar to the chili powder is preferably (1-6):1; And / or, the solid content of the chili sauce is 18%-23%, for example 20%, and the percentage is the percentage of the mass of the dry matter in the chili sauce in the total mass of the chili sauce; And / or, the pungency degree of the chili sauce is 2000 SHU; And / or, when the pungent agent is chili sauce, the dosage ratio of the soy sauce to the chili sauce is preferably (150-200):1; And / or, when the pungent agent is chili sauce, the dosage ratio of the white granulated sugar to the chili sauce is preferably (200-400):1; And / or, in the chili essence, the content of oleoresin capsici is 5.2%-7.9%, for example 6.6%, and the percentage is the percentage of the mass of oleoresin capsici in the total mass of the chili essence; And / or, when the pungent agent is chili essence, the dosage ratio of the soy sauce to the chili essence is preferably (0.8-5):1; And / or, when the pungent agent is chili essence, the dosage ratio of the white granulated sugar to the chili essence is preferably (0.5-3):

1.

7. A method for preparing a cheese product, characterized in that, It includes the following steps: 1) Conduct the first mixing on raw milk, cream cheese and low-salt gouda cheese; 2) Conduct the second mixing on the mixed material obtained in step 1) with butter, skim milk powder, flavoring agent, emulsifying salt and colloid; 3) Heat up and stir the mixed material obtained in step 2); 4) Sterilize the mixed material obtained in step 3).

8. The method for preparing the cheese product according to claim 7, characterized in that, In step 1), the shear rotation speed of the first mixing is 1000-1200 rpm, for example 1000 rpm; And / or, in step 1), the first mixing is carried out at 20-30°C, for example 20°C; And / or, in step 1), the time of the first mixing is 1-3 min, for example 2 min; And / or, in step 2), the shear rotation speed of the second mixing is 800-1000 rpm, for example 800 rpm; And / or, in step 2), the second mixing is carried out at 45-55°C, for example 50°C; And / or, in step 2), the time of the second mixing is 3-5 min, for example 3 min; And / or, in step 3), the temperature for heating and stirring is 90 - 95 °C, such as 90 °C; And / or, in step 3), the shear rotation speed for heating and stirring is 1000 - 1200 rpm, such as 1000 rpm; And / or, in step 3), the time for heating and stirring is 5 - 10 min, such as 8 min; And / or, in step 4), UHT sterilization is adopted; And / or, in step 4), the temperature for sterilization is 135 - 145 °C, such as 140 °C; And / or, in step 4), the time for sterilization is 3 - 5 s, such as 4 s; And / or, after sterilization, there is also a filling step.

9. A cheese product, characterized in that, It is prepared by using the preparation method of the cheese product as described in claim 7 or 8.

10. A cheese product as claimed in claim 9, characterized in that, The cheese product is presented in the form of cheese slices.

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