A cheese, its method of preparation and use in the preparation of cheese products

Abstract

The application provides a cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products.The cheese provided by the application has at least one of the following TPA texture indexes: surface hardness is 0.5-0.7 N, relaxation elasticity is 34-46%, surface adhesion energy is 0.09-0.220 N.mm;elongation is 4.2-5.4 N, and elongation distance is 80-90 mm; and the preparation method comprises the following steps: S1. sterilizing and mixing skimmed milk and light cream, pre-acidification treatment, and curd treatment to obtain curd; S2. carrying out ripening treatment on the curd by draining whey; and S3. carrying out hot stretching treatment on the curd after the ripening treatment to obtain cheese.The cheese has specific texture, good setting shape and adhesion sealing capacity after stretching, can form a uniform and stable viscous state with other stuffing raw materials through a homogenization process when used for preparing cheese stuffing, and can be widely applied to the preparation of stuffed cheese products.

Description

Technical Field

[0001] This invention relates to the field of dairy technology, and more particularly to a cheese, a method for preparing the cheese, and its application in the preparation of cheese products. Background Technology

[0002] Filled cheese, as a new category of fresh food accompaniments, is currently a popular fresh cheese product in China. It features a unique filling texture and a mild flavor, and is low in calories, making it increasingly popular among consumers. Furthermore, filled cheese is easy to prepare and readily adaptable, and can be eaten directly with vegetables and fruits, making it a top choice for light meals among young white-collar workers in first- and second-tier cities. It also represents the most promising category for the commercialization of fresh cheese in China. However, filled cheese has an outer rind and an inner layer containing a mixture of cream and mozzarella. Currently, this type of product suffers from quality issues such as denaturation, collapse, and leakage within its shelf life, as well as the filling becoming sticky, clumping, and separating, which urgently need to be addressed.

[0003] Existing technology CN 11876598A discloses a stuffed natural cheese, which uses natural cheese as the outer layer and wraps a filling. The specific gravity of the stuffed natural cheese is less than 1.0, and the filling contains an aerated emulsion with a specific gravity less than 0.89. This existing technology primarily achieves both good flavor and ease of cutting by controlling the specific gravity and selecting the aerated emulsion filling. However, it does not provide solutions to the problems of shape retention and poor stability / uniformity that currently exist in stuffed cheese products. More importantly, this existing technology does not make any performance improvements to the raw cheese used as the ingredient in stuffed natural cheese to address the problems of shape retention and poor stability / uniformity in current stuffed cheese products from the raw material perspective.

[0004] Therefore, the current application of cheese, especially in stuffed cheese products, urgently needs to solve the problems of poor shape retention and stability, and provide a cheese raw material with good overall performance. Summary of the Invention

[0005] This invention addresses the shortcomings and deficiencies of existing cheese products, such as insufficient shape retention and poor stability and uniformity. It provides a cheese with specific TPA textural indicators, which can effectively solve the problems of insufficient shape retention and poor textural stability in current cheese products, and significantly improve the quality stability of the product during its shelf life.

[0006] Another object of the present invention is to provide an application of cheese in the preparation of cheese products.

[0007] Another object of the present invention is to provide a stuffed cheese.

[0008] Another object of the present invention is to provide a method for preparing stuffed cheese.

[0009] Another object of the present invention is to provide a stuffed cheese product.

[0010] In a first aspect, the present invention provides a cheese having at least one of the following TPA texture indicators:

[0011] (1) Surface hardness is 0.5~0.7N, relaxation elasticity is 34~46%, and surface adhesion energy is 0.09~0.220N.mm;

[0012] (2) The elongation force is 4.2~5.4N, and the elongation distance is 80~90mm.

[0013] The method for preparing the cheese includes the following steps:

[0014] S1. Skim milk and light cream are mixed and sterilized to obtain a mixture. A starter culture is added to the mixture for pre-acidification treatment, and then rennet is added for coagulation treatment to obtain coagulated milk. The coagulation treatment time is 25-30 min, the rennet activity is 40-60 IMCU / L, and the rennet is a microbial fermented rennet.

[0015] S2. Cut the curd obtained in S1 into curd blocks, reserving 1 to 1.2 times the weight of the curd block as whey, drain the remaining whey, and mature the curd blocks after whey drainage until the pH value of the curd block is 4.9 to 5.2, the calcium content of the curd block is 400 to 490 mg / 100g, and the water content is 51 to 53 g / 100g.

[0016] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese. The hot stretching treatment consists of three stages: the first stage is to preheat and melt the curd after maturation; the second stage is to stretch the preheated and melted curd at a speed of 50-100 rpm; and the third stage is to degas the cheese after stretching. The total processing time for the first and second stages is 20-30 minutes, and the stretching temperature is 60-80℃.

[0017] According to the method for preparing cheese provided by the present invention, preferably, the proportion of skim milk in the mixture in S1 is 92.7~93.3 wt%.

[0018] Secondly, the present invention also provides an application of cheese in the preparation of cheese products.

[0019] Thirdly, the present invention provides a stuffed cheese, wherein at least one of the outer crust or the filling of the stuffed cheese is prepared from raw materials containing the cheese.

[0020] According to the present invention, a stuffed cheese is preferably provided in which the filling contains cheese shreds prepared from the cheese, and the content of the cheese shreds in the filling is 26-34 wt%.

[0021] According to the present invention, the filling of the stuffed cheese preferably comprises, by weight, the following components: 43-48 parts of light cream, 23-26 parts of skim milk, 26-34 parts of shredded cheese, and 0.4-0.6 parts of edible salt.

[0022] Fourthly, the present invention also provides a method for preparing stuffed cheese, wherein the preparation of the filling of the stuffed cheese includes the following steps:

[0023] Whipping cream and skim milk are mixed to obtain a mixture. The mixture is then homogenized and sterilized. Shredded cheese and salt are added to the sterilized mixture and mixed. The homogenization process includes at least two stages, with both stages at a temperature of 60–70°C, a first-stage homogenization pressure of 150–220 bar, and a second-stage homogenization pressure of 40–50 bar.

[0024] The shredded cheese is prepared from the cheese or from cheese shredded by the preparation method.

[0025] According to the method for preparing stuffed cheese provided by the present invention, preferably, it further includes the step of preparing the outer skin: placing the outer skin in a filling and molding machine to complete the filling, molding and sealing of the filling to obtain stuffed cheese, wherein the filling temperature is 55~65℃ and the filling amount is 60% or more of the total mass of the stuffed cheese.

[0026] Fifthly, the present invention also provides a stuffed cheese product, wherein the stuffed cheese or the stuffed cheese prepared according to the preparation method is partially or completely immersed in sterile brine, wherein the sterile brine comprises the following components by weight: 99.6 to 99.8 parts of sterile water, 0.1 to 0.2 parts of edible salt, and 0.1 to 0.2 parts of calcium chloride.

[0027] Beneficial effects:

[0028] The cheese provided by this invention has suitable textural properties, can maintain good shape retention after stretching, and maintains a smooth, uniform, and glossy surface during the stretching process. When used to prepare cheese filling products, it can form a uniform and stable viscous state with other filling materials through the homogenization process, without clumping or layering, and has suitable fluidity. It can also retain the fibrous shape and texture of its own cheese shreds, has a slight chewiness, and a delicate taste. It can be widely used in the preparation of filled cheese products. Attached Figure Description

[0029] To make the content of this invention easier to understand, the invention will be further described in detail below with reference to specific embodiments and accompanying drawings.

[0030] Figure 1 The image shows the appearance of a cheese that scores 24-35 points.

[0031] Figure 2 The image shows the appearance of a cheese that scores 12-23 points.

[0032] Figure 3 The image shows the appearance of a cheese, scored from 0 to 11 points.

[0033] Figure 4 Image of the crust of a stuffed cheese that scores 30-40 points on the organization status score.

[0034] Figure 5 Image of a stuffed cheese filling that scores 30-40 points in terms of texture.

[0035] Figure 6 Image of the crust of a stuffed cheese that scores 21-30 points in terms of texture.

[0036] Figure 7 Image of a stuffed cheese filling that scores 21-30 points in terms of texture.

[0037] Figure 8 Image of the crust of a stuffed cheese with a texture score of 10-20.

[0038] Figure 9 Image of a stuffed cheese filling that scores 10-20 points in terms of its texture.

[0039] Figure 10 Image of the appearance of stuffed cheese fillings, scored from 0 to 9 on the organization status scale. Detailed Implementation

[0040] The following examples are for illustrative purposes only and are not intended to limit the scope of the invention. Where specific techniques or conditions are not specified in the examples, they should be performed according to the techniques or conditions described in the literature in this field, or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased from legitimate channels.

[0041] The main sources of raw materials mentioned in the embodiments and comparative examples of the present invention are as follows:

[0042] The specifications for skim milk are: protein 3.0~3.4g / 100g, fat ≤0.2g / 100g, lactose 4.0~5.5g / 100g, derived from milk separation (Inner Mongolia Mengniu Dairy (Group) Co., Ltd.).

[0043] The specifications for light cream are: 1.0-1.5g protein / 100g, 40% fat, derived from milk extract (Inner Mongolia Mengniu Dairy (Group) Co., Ltd.).

[0044] Streptococcus thermophilus originated from Chr. Hansen.

[0045] The rennet is a microbial fermented rennet, derived from Chr. Hansen, MICROLANT® Supreme200NB.

[0046] The rennet is an animal-derived rennet, manufactured by Chr. Hansen.

[0047] Unless otherwise specified, all components in the following examples and comparative examples are from the same source.

[0048] In a specific embodiment, the present invention provides a cheese having at least one of the following TPA texture indicators:

[0049] (1) Surface hardness is 0.5~0.7N, relaxation elasticity is 34~46%, and surface adhesion energy is 0.09~0.220N.mm;

[0050] (2) The elongation force is 4.2~5.4N, and the elongation distance is 80~90mm.

[0051] The method for preparing the cheese includes the following steps:

[0052] S1. Skim milk and light cream are mixed and sterilized to obtain a mixture. A starter culture is added to the mixture for pre-acidification treatment, and then rennet is added for coagulation treatment to obtain coagulated milk. The coagulation treatment time is 25-30 min, the rennet activity is 40-60 IMCU / L, and the rennet is a microbial fermented rennet.

[0053] S2. Cut the curd obtained in S1 into curd blocks, reserving 1 to 1.2 times the weight of the curd block as whey, drain the remaining whey, and mature the curd blocks after whey drainage until the pH value of the curd block is 4.9 to 5.2, the calcium content of the curd block is 400 to 490 mg / 100g, and the water content is 51 to 53 g / 100g.

[0054] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese. The hot stretching treatment consists of three stages: the first stage is to preheat and melt the curd after maturation; the second stage is to stretch the preheated and melted curd at a speed of 50-100 rpm; and the third stage is to degas the cheese after stretching. The total processing time for the first and second stages is 20-30 minutes, and the stretching temperature is 60-80℃.

[0055] The texture (surface hardness, relaxation elasticity, and surface adhesion energy) of the cheese mentioned in this invention are determined by the following method:

[0056] Texture analyzer: TA-XT2i (Stable Micro Systems, Godalming, Surrey, UK).

[0057] Take a cheese sample (50 mm²) Place the sample (50 mm) at 4℃ for at least 12 hours; remove the sample and place it on a texture analyzer, using a spherical probe with a descent speed of 100 mm / min and a descent height of 5 mm, and perform at least 3 measurements.

[0058] The texture (extensibility) index of cheese TPA mentioned in this invention was determined by the following method:

[0059] The cheese sample was made into a round cheese cake with a thickness of 2 mm and a diameter of 8 cm. It was placed on a texture analyzer at a temperature of 30℃. A spherical probe with a diameter of 12.7 cm was used. The probe descent speed was 30 mm / min, the descent pressure was 5.1 g, and the descent height was set to 130 mm. The maximum force used to break the cheese and the distance reached when it broke were recorded. These are the stretching force and the stretching distance.

[0060] In specific embodiments, the surface hardness of the cheese provided by the present invention can be, for example, point values ​​such as 0.51N, 0.53N, 0.59N, 0.61N, 0.64N, 0.7N, or any range thereof; the relaxation elasticity can be, for example, point values ​​such as 34.8%, 35.3%, 38%, 39.7%, 42.1%, 43.2%, 45.3%, or any range thereof; and the surface adhesion energy is 0.091~0.215N.mm, for example, point values ​​such as 0.095N.mm, 0.125N.mm, 0.154N.mm, 0.156N.mm, 0.198N.mm, 0.203N.mm, or any range thereof.

[0061] The stretching force of the cheese provided by the present invention can be, for example, a point value of 4.2N, 4.24N, 4.31N, 4.61N, 4.73N, 5.12N, 5.2N, 5.31N or any range thereof, and the stretching distance can be, for example, a point value of 80mm, 81mm, 84mm, 85mm, 87mm, 89mm, 90mm or any range thereof.

[0062] The cheese provided by this invention has specific TPA texture indicators compared to existing cheese products used in the preparation of stuffed cheeses, which is more conducive to comprehensively improving the quality of cheese products in terms of appearance, color, aroma and texture.

[0063] The cheese provided by this invention has suitable extensibility (including extensibility force and extensibility distance), which can significantly improve the extrusion force of the filling when the cheese is used as the outer skin of a stuffed cheese, thereby improving the anti-rupture threshold. When used to prepare the outer skin of cheese, it can maintain good shape retention after stretching, and the surface remains smooth, uniform and glossy during the stretching process.

[0064] The cheese provided by this invention has suitable hardness, elasticity and adhesion energy indicators. When used to prepare cheese filling products, it can form a uniform and stable viscous state with other filling materials through the homogenization process. It does not clump or separate, has suitable fluidity, and can retain its own cheese filament shape and texture, with a slight chewiness and delicate taste.

[0065] In some specific embodiments, the cheese provided by the present invention also has the following physicochemical parameters: per 100g of cheese: 55-58g of moisture, 21-24g of fat, and 19-21g of protein.

[0066] It should be noted that: moisture is determined according to GB 5009.3-2016 "Determination of Moisture in Food", fat is determined according to GB 5009.6-2016 Method III, and protein is determined according to GB 5009.5-2016 Method I, with a protein conversion factor of 6.25.

[0067] Cheese with the above-mentioned physicochemical parameters can further improve and enhance the overall quality of the cheese mentioned above.

[0068] In the cheese preparation method provided by the present invention, the skim milk used in S1 has the following specifications: protein 3.0~3.4g / 100g, fat ≤0.2g / 100g, lactose 4.0~5.5g / 100g; the light cream has the following specifications: protein 0.1~0.2g / 100g, fat 40%.

[0069] The skim milk and cream in S1 can be mixed using any mixing method feasible in the art, such as online mixing using a static mixer at a mixing temperature of 8–12°C. After mixing, the mixture enters a pasteurization balancing tank, where the pasteurization conditions can be 70–72°C / 15s.

[0070] After sterilization, the mixture is cooled to 35-40°C and further acidified for curdling: skim milk and light cream are mixed and sterilized to obtain a mixture. A starter culture is added to the mixture for pre-acidification for 25-40 minutes. The starter culture used in this invention can be, for example, Streptococcus thermophilus, and the amount used can be 3.5-3.7% of the mixture mass. The rennet is then diluted with 10 times the mass of rennet in sterile water to obtain a rennet solution. The rennet solution is added to the pre-acidified mixture to obtain curd. The rennet treatment time is 25-30 minutes, and the rennet activity is 40-60 IMCU / L.

[0071] Curdling time and the amount of rennet used are key control factors in the curdling process. By coordinating the overall program to control the curdling process, the hardness and moisture content of the cheese can be controlled.

[0072] In a more specific embodiment, the curdling time can be, for example, a point value of 25 min, 27 min, 28 min, 30 min, or any range thereof. The rennet activity can be, for example, a point value of 40 IMCU / L, 42 IMCU / L, 44 IMCU / L, 46 IMCU / L, 48 IMCU / L, 50 IMCU / L, 52 IMCU / L, 54 IMCU / L, 56 IMCU / L, 58 IMCU / L, 60 IMCU / L, or any range thereof.

[0073] In the specific curdling process, in order to obtain the above-mentioned cheese products with better extensibility and more suitable for the preparation of stuffed cheese crusts, the preferred rennet activity is 40~50 IMCU / L.

[0074] In the specific curdling process, in order to obtain cheese products with better texture indicators and be more suitable for use in preparing fillings for stuffed cheeses, the preferred rennet activity is 50~60 IMCU / L.

[0075] The criteria for determining the curd cutting time are as follows: cutting should begin when the curd is relatively soft after the addition of rennet. Alternatively, it can be determined by extending the time from the time when the rennet is added to the beginning of the formation of protein flocculent particles to 1.8 to 2 times the time when the curd protein particles are formed.

[0076] In step S2, the curd obtained in S1 is cut and the whey is discharged. The amount of whey discharged is controlled at 70-80 wt% of the total whey. Unlike the existing technology of separating whey after curd cutting, this invention retains a portion of the whey in step S2. The amount of whey retained can completely cover the curd, improving the consistency of pH, calcium, and moisture between batches, balancing internal and external humidity and acidity, continuously reducing calcium content, and increasing elasticity and extensibility. The curd under whey insulation undergoes a maturation treatment until the pH of the curd is 4.9-5.2 before proceeding to the next step of hot stretching of the curd. The maturation treatment is continuous. Lowering the pH of the curd leads to continuous dehydration, resulting in a firmer texture and good cheese surface hardness. However, if the pH of the curd after the heat-stretching process is too low (below 4.9), the curd structure will be too soft, lacking good cheese surface hardness. Furthermore, the low pH and low calcium content will cause the calcium bridge network formed by casein and calcium to become loose, thus reducing hardness and elasticity. This makes it unsuitable for completely wrapping fillings in the crust, and the cheese will be loose, easily broken, sticky, and difficult to cut, lacking good shape retention. In specific implementations, the maturation time can be a point value of 150 min, 160 min, 170 min, 180 min, or any range thereof.

[0077] In the hot stretching process of curd in step S3, the temperature of hot stretching needs to be strictly controlled at 60~75℃ and the time is 20~30min. If the temperature of hot stretching is too high, the cheese product will have strong fluidity and will not be able to form a linear fiber structure, resulting in poor extensibility.

[0078] In specific embodiments, the hot-stamping temperature can be, for example, 60℃, 65℃, 70℃, 72℃, 75℃, or any range thereof, and the hot-stamping time can be 20min, 25min, or 30min, etc.

[0079] In a specific implementation, the three-stage hot stretching process involves preheating and melting the cured curd at a temperature preferably of 60-65°C to ensure complete melting. In the second stage of the stretching process, to achieve better extensibility, the cheese used as the outer crust is preferably stretched at 60-65°C. Furthermore, to ensure the fluidity of the cheese used as the filling and its stability when immersed in ingredients such as cream, the cheese used as the filling is preferably stretched at 70-75°C.

[0080] In some specific embodiments, in order to further optimize the fat and protein ratio of the cheese product, ensure a more suitable product hardness and elastic texture, and make the cheese uniform in thickness after stretching and have good containment elasticity, preferably, the proportion of skim milk in the mixture in S1 is 92.7~93.3 wt%.

[0081] In a specific embodiment, the present invention further provides an application of the above-mentioned cheese in the preparation of cheese products.

[0082] In a specific embodiment, the present invention also provides a stuffed cheese, wherein at least one of the outer crust or the filling of the stuffed cheese is prepared from raw materials including the above-mentioned cheese.

[0083] In specific embodiments, the cheese provided by the present invention can be used alone as a raw material for preparing the outer skin of stuffed cheese, or it can be used alone as a raw material for preparing the filling of stuffed cheese. More preferably, both the outer skin and the filling of stuffed cheese are prepared using the cheese provided by the present invention as raw materials.

[0084] In specific embodiments, when the stuffed cheese product mentioned in this invention is prepared by using the cheese provided by this invention for both the outer rind and the filling, this invention does not specifically limit the specific mass ratio of the outer rind and the filling. The ratio of conventional stuffed cheese products can be referenced. For example, the proportion of the outer rind of the stuffed cheese product can be 35~40wt%, and the proportion of the filling can be 60~65wt%.

[0085] Furthermore, this invention does not impose any particular limitation on the shape of the mentioned filled cheese products. For example, it can be an oval or other achievable shapes of filled cheese products known in the art. Similarly, the form in which the filling of the mentioned filled cheese products exists can be any achievable form of filled cheese products, preferably a filamentous, flowable fluid, which provides a better sensory experience.

[0086] In a specific embodiment, the stuffed cheese product provided by the present invention uses the cheese provided by the present invention as the outer skin, which can precisely control the elasticity, moisture and viscosity of the cheese outer skin, ensuring that the product can reach a thickness of 2~3mm and wrap the filling, with uniform texture and no leakage, and can achieve tight sealing of fibrous, flowable, thick fluid filling.

[0087] In a specific embodiment, when the cheese provided by the present invention is used as the filling material of the stuffed cheese, it is further preferable to control that the filling of the stuffed cheese contains cheese shreds prepared from the cheese material, and the content of cheese shreds in the whole filling is 26~34wt%, for example, it can be 26.16wt%, 27wt%, 28wt%, 29wt%, 30wt%, 31wt%, 32wt%, 33wt%, 33.85wt%, 34wt%, etc. or any range of values.

[0088] In specific embodiments, the present invention does not limit the specific composition of the filling of the cheese containing the cheese provided by the present invention as the filling material. All filling materials containing the cheese provided by the present invention that can be realized in the art are within the reasonable protection scope of the present invention.

[0089] In some specific embodiments, for example, the filling of the cheese in this invention may be composed of the following: 43-48 parts of light cream, 23-26 parts of skim milk, 26-34 parts of shredded cheese, and 0.4-0.6 parts of edible salt.

[0090] In a specific embodiment, the total amount of the filling of the stuffed cheese is preferably 100 parts, and the mass parts of each component are determined according to their relative content.

[0091] The content of light cream can be, for example, 43 parts, 44 parts, 45 parts, 46 parts, 47 parts, 48 ​​parts, or any range thereof, and the content of edible salt can be, for example, 0.4 parts, 0.5 parts, 0.6 parts, etc.

[0092] In some specific embodiments, the present invention also provides a method for preparing a stuffed cheese. Furthermore, to simultaneously and synergistically improve the mixing uniformity of the filling, enhance the delicate texture of the filling, and maintain a uniform and stable mixing system, the preparation of the stuffed cheese filling includes the following steps:

[0093] Whipping cream and skim milk are mixed to obtain a mixture. The mixture is then homogenized and sterilized. Shredded cheese and salt are added to the sterilized mixture to obtain the filling for the stuffed cheese. The homogenization process includes at least two stages, with both stages at a temperature of 60–70°C, a first-stage homogenization pressure of 150–220 bar, and a second-stage homogenization pressure of 40–50 bar.

[0094] The shredded cheese is prepared from the cheese described above or the cheese prepared by the method described above.

[0095] In a specific exemplary embodiment, the homogenization temperature can be a point value such as 60℃, 65℃, 70℃, or any range thereof; the primary homogenization pressure can be a point value such as 150bar, 160bar, 170bar, 180bar, 190bar, 200bar, 210bar, 220bar, or any range thereof; and the secondary homogenization pressure can be a point value such as 40bar, 41bar, 42bar, 43bar, 44bar, 45bar, 46bar, 47bar, 48bar, 49bar, 50bar, or any range thereof.

[0096] The method for preparing the filling of the stuffed cheese provided by this invention includes at least two stages of homogenization. The specific homogenization process can further optimize the mixing effect of the filling, ensure uniform and stable texture, and is more conducive to improving the softening, stickiness and layering of the filling. At the same time, it can further improve the taste of the stuffed cheese product. The filling cream and cheese shreds are evenly mixed, with obvious filaments, a chewy texture, smooth and delicate, moderate consistency, and flowability.

[0097] In a specific embodiment, light cream and skim milk are mixed to obtain a mixture. The mixture is then homogenized and sterilized. The sterilization conditions can be 110℃ / 15s. After sterilization, the mixture is cooled to 2~6℃ and then mixed with shredded cheese and edible salt until it is evenly mixed. The filling temperature is ≤4℃.

[0098] In a specific embodiment, the preparation method using the cheese provided by the present invention as both the outer crust and the filling may further include the following steps:

[0099] The cheese is heated and stretched to form an outer skin. The outer skin is then placed in a filling and molding machine to complete the filling, shaping, and sealing of the cheese, resulting in filled cheese. The filling temperature is 55~65℃, and the filling amount is 60% or more of the total mass of the filled cheese.

[0100] The stuffed cheese products prepared by the method of this invention not only have good shape retention and shaping ability, maintaining the normal oval shape of the product within the shelf life, but also have a uniform, smooth, milky-white rind, dense texture, soft and elastic texture, and moderate hardness.

[0101] In specific embodiments, the stuffed cheese provided by the present invention does not impose specific limitations on its product packaging and storage form. Various packaging and storage forms of stuffed cheese products known in the art can be adopted, such as container storage.

[0102] The present invention also provides a stuffed cheese product, comprising stuffed cheese and sterile brine, wherein the stuffed cheese is partially or wholly immersed in sterile brine, wherein the sterile brine comprises the following components by weight: 99.6 to 99.8 parts sterile water, 0.1 to 0.2 parts edible salt, and 0.1 to 0.2 parts calcium chloride.

[0103] Soaking stuffed cheeses in sterile brine can achieve a smoother and more intact rind for stuffed cheese products, while preventing the rind from becoming sticky or the filling from leaking out.

[0104] The stuffed cheese products obtained by the method provided by this invention do not deform, collapse, or leak during their shelf life, and the cheese shreds in the filling do not soften, become sticky, clump, or separate. They can be stored in the refrigerator for 28 days.

[0105] Example 1

[0106] This embodiment provides a cheese prepared by the following method:

[0107] S1. 92.7g of skim milk and 7.3g of light cream were mixed online using a static mixer at a mixing temperature of 8℃. After mixing, the mixture was placed in a pasteurization equilibrium tank and pasteurized at 70℃ for 15 seconds. After pasteurization, the temperature was lowered to 35℃ to obtain a mixture. A pre-acidification treatment was then performed for 30 minutes with a starter culture, wherein the starter culture was Streptococcus thermophilus, and the dosage was 3.5% of the total mass of the mixture.

[0108] The microbial fermentation of rennet was diluted with 10 times the mass of rennet using sterile water to obtain a rennet solution. The rennet solution was then added to the pre-acidified mixture to obtain rennet. The rennet treatment time was 30 min, and the rennet activity was 40 IMCU / L.

[0109] S2. Cut the curd prepared in S1 (the size of the cut curd particles is generally within the range of 1.2 mm). 1.2 Cut the curd into 1.2cm pieces and stir for 30 minutes to promote curd shrinkage and drainage and prevent clumping. Reserve 1.2 times the weight of the curd as whey, drain the remaining whey, and maintain the curd temperature at 37℃. After whey drainage, mature the curd until the pH reaches 5.0, the calcium content is 432mg / 100g, and the water content is 52g / 100g. The maturation time is 190 minutes.

[0110] S3. The curd after S2 maturation is subjected to hot stretching treatment, which consists of three stages: the first stage is to preheat the maturated curd to 65°C to melt it; the second stage is to stretch the preheated curd to obtain cheese, with a stretching speed of 80 rpm, a stretching temperature of 70°C, and a time of 20 min; the third stage is to degas the stretched curd. The total processing time for the first and second stages is 30 min.

[0111] This embodiment also provides a cheese prepared by the above method, which, based on 100g of cheese, has the following properties: protein 19g / 100g, fat 21g / 100g, and moisture 59g / 100g. The texture indicators of the cheese are as follows:

[0112] The surface hardness is 0.51N, the relaxation elasticity is 35.3%, the surface adhesion energy is 0.095N.mm, the elongation force is 4.31N, and the elongation distance is 84mm.

[0113] This embodiment also provides a stuffed cheese. The outer crust and filling of the stuffed cheese are both prepared from the cheese of Example 1. The outer crust of the stuffed cheese is obtained by slicing the cheese of Example 1. By weight, the filling of the stuffed cheese consists of the following: 43 parts light cream, 23.2 parts skim milk, 26.16 parts shredded cheese, and 0.4 parts edible salt.

[0114] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, including the following steps:

[0115] (1) Place the cheese on the forming machine slice. The slicing temperature is 55℃. If the temperature is too high, the cheese will be too soft and unable to support the filling. If the temperature is too low, the sealing effect will be poor.

[0116] (2) Mix light cream and skim milk to obtain a mixture. Homogenize and sterilize the mixture. Add the cheese shreds obtained from the cheese slices in step (1) and edible salt to the sterilized mixture and stir to obtain the filling of the stuffed cheese. Cool to 2°C and store.

[0117] The mixing time was 10 minutes, and the mixing speed was 10 rpm / min.

[0118] The homogenization process consists of two stages, with a homogenization temperature of 60°C, a first-stage homogenization pressure of 150 bar, and a second-stage homogenization pressure of 40 bar.

[0119] The sterilization conditions are: 110℃ / 15s;

[0120] (3) Filling and molding: The cheese slices from step (1) are used as the outer skin and placed in the filling and molding machine to complete the filling, molding and sealing of the filling to obtain the filled cheese. The filling temperature of the outer skin is 60℃, the filling temperature is 0℃, and the filling amount is 60% of the total mass of the filled cheese.

[0121] (4) Placing the stuffed cheese from step (3) into a sterile brine solution at 4°C. The sterile brine solution consists of 99.8% sterile water, 0.1% edible salt, and 0.1% calcium chloride.

[0122] Example 2

[0123] A type of cheese is prepared by the following method:

[0124] S1. 93.3g of skim milk and 6.7g of light cream were mixed online using a static mixer at a mixing temperature of 10℃. After mixing, the mixture was placed in a pasteurization equilibrium tank and pasteurized at 70℃ for 15 seconds. After pasteurization, the temperature was lowered to 37℃ to obtain a mixture. A pre-acidification treatment was then performed for 30 minutes with a starter culture, wherein the starter culture was Streptococcus thermophilus, and the dosage was 3.5% of the total mass of the mixture.

[0125] The rennet was diluted with 10 times sterile water to obtain a microbial fermented rennet solution. The rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 25 min and the rennet activity was 50 IMCU / L.

[0126] S2. Cut the curd prepared in S1 (the size of the cut curd particles is generally within the range of 1.2 mm). 1.2 Cut the curd into 1.2cm pieces, stir for 30 minutes, reserving a whey volume equal to one times the weight of the curd. Drain the remaining whey, maintaining the temperature of the curd at 36℃. Mature the curd after whey drainage until the pH reaches 5.2, the calcium content is 479mg / 100g, and the water content is 53g / 100g. The maturation time is 170 minutes.

[0127] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese, wherein the hot stretching treatment temperature is 75℃ and the time is 20min.

[0128] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese: 60g of moisture, 21g of fat, and 19g of protein.

[0129] This embodiment also provides a stuffed cheese. The outer skin and filling of the stuffed cheese are both prepared from the cheese of Example 2. The outer skin of the stuffed cheese is obtained by slicing the cheese of Example 2. By weight, the filling of the stuffed cheese consists of the following: 48 parts of light cream, 25.8 parts of skim milk, 30 parts of shredded cheese, and 0.6 parts of edible salt.

[0130] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, including the following steps:

[0131] (1) Place the cheese in the forming machine to form slices at a temperature of 60°C;

[0132] (2) Mix light cream and skim milk to obtain a mixture. Homogenize and sterilize the mixture. Add the cheese shreds obtained from the cheese slices in step (1) and edible salt to the sterilized mixture and stir to obtain the filling of the stuffed cheese. Cool to 3°C and store.

[0133] The mixing time was 12 minutes, and the mixing speed was 14 rpm / min.

[0134] The homogenization process consists of two stages: a homogenization temperature of 65°C, a first-stage homogenization pressure of 170 bar, and a second-stage homogenization pressure of 45 bar.

[0135] The sterilization conditions are: 110℃ / 15s;

[0136] (3) Filling and molding: The cheese slices from step (1) are used as the outer skin and placed in the filling and molding machine to complete the filling, molding and sealing of the filling to obtain the filled cheese. The filling temperature of the outer skin is 63℃, the filling temperature is 2℃, and the filling amount is ≥60% of the total mass of the filled cheese.

[0137] (4) Cupping: Soak the stuffed cheese from step (3) in sterile brine at 4°C. The sterile brine consists of 99.7% sterile water, 0.15% edible salt, and 0.15% calcium chloride.

[0138] Example 3

[0139] A type of cheese is prepared by the following method:

[0140] S1. 93.0g of skim milk and 7.0g of light cream were mixed online using a static mixer at a mixing temperature of 12℃. After mixing, the mixture was placed in a pasteurization equilibrium tank and pasteurized at 72℃ for 15s. After pasteurization, the temperature was lowered to 38℃ to obtain a mixture. A starter culture was added to the mixture for pre-acidification for 30 minutes to obtain a pre-acidified mixture. The starter culture was Streptococcus thermophilus, and the dosage was 3.6% of the total mass of the mixture.

[0141] The rennet was diluted with 10 times sterile water to obtain a microbial fermented rennet solution. The rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 25 min and the rennet activity was 45 IMCU / L.

[0142] S2. Cut the curd prepared in S1 (the size of the cut curd particles is generally within the range of 1.2 mm). 1.2 Cut the curd into 1.2cm pieces, stir the curd particles for 30 minutes, reserving 1.1 times the weight of the curd for whey. Drain the remaining whey. Maintain the temperature of the curd particles at 38℃. Mature the curd after whey drainage until the pH value reaches 5.0, the calcium content of the curd is 429mg / 100g, and the water content is 52g / 100g. The maturation time is 180 minutes.

[0143] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese, wherein the hot stretching treatment temperature is 70℃ and the time is 20min.

[0144] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the content is: 59.4g of moisture, 22.1g of fat, and 20.3g of protein.

[0145] This embodiment also provides a stuffed cheese. The outer skin and filling of the stuffed cheese are both prepared from the cheese of Example 3. The outer skin of the stuffed cheese is obtained by slicing the cheese of Example 3. The filling of the stuffed cheese is composed of the following by weight: 45 parts of light cream, 24.5 parts of skim milk, 33.85 parts of shredded cheese, and 0.5 parts of edible salt.

[0146] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, including the following steps:

[0147] (1) Place the cheese in the forming machine to slice it, and the cheese slicing temperature is 58℃;

[0148] (2) Mix light cream and skim milk to obtain a mixture. Homogenize and sterilize the mixture. Add the cheese shreds obtained from the cheese slices in step (1) and edible salt to the sterilized mixture and stir to obtain the filling of the stuffed cheese. Cool to 2°C and store.

[0149] The mixing time was 10 minutes, and the mixing speed was 20 rpm / min.

[0150] The homogenization process involves two stages, with a homogenization temperature of 60°C, a first-stage homogenization pressure of 150 bar, and a second-stage homogenization pressure of 50 bar.

[0151] The sterilization conditions are: 110℃ / 15s;

[0152] (3) Filling and molding: The cheese slices from step (1) are used as the outer skin and placed in the filling and molding machine to complete the filling, molding and sealing of the filling to obtain the filled cheese. The filling temperature of the outer skin is 65℃, the filling temperature is 4℃, and the filling amount is ≥60% of the total mass of the filled cheese.

[0153] (4) Placing the stuffed cheese from step (3) into a sterile brine solution at 4°C. The sterile brine solution consists of 99.65% sterile water, 0.15% edible salt, and 0.20% calcium chloride.

[0154] Example 4

[0155] A type of cheese is prepared by the following method:

[0156] S1. 92.9g of skim milk and 6.9g of light cream were mixed online using a static mixer at a mixing temperature of 9℃. After mixing, the mixture was placed in a pasteurization equilibrium tank and pasteurized at 72℃ for 15 seconds. After pasteurization, the temperature was lowered to 38℃ to obtain a mixture. A pre-acidification treatment was then performed for 30 minutes with a starter culture, wherein the starter culture was Streptococcus thermophilus, and the dosage was 3.7% of the total mass of the mixture.

[0157] The rennet was diluted with 10 times sterile water to obtain a microbial fermented rennet solution. The rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 27 min and the rennet activity was 48 IMCU / L.

[0158] S2. Cut the curd prepared in S1 (the size of the cut curd particles is generally within the range of 1.2 mm). 1.2 Cut the curd into 1.2cm pieces, stir the curd particles for 30 minutes, reserving 1.2 times the weight of the curd for whey. Drain the remaining whey, maintaining the temperature of the curd particles at 36℃. Mature the curd after whey drainage until the pH reaches 5.1, the calcium content is 453mg / 100g, and the water content is 52g / 100g. The maturation time is 160 minutes.

[0159] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese, wherein the hot stretching treatment temperature is 80℃ and the time is 30min.

[0160] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the content is: 59.5g of moisture, 21.5g of fat, and 20.3g of protein.

[0161] This embodiment also provides a stuffed cheese. The outer crust and filling of the stuffed cheese are both prepared from the cheese of Example 4. The outer crust of the stuffed cheese is obtained by slicing the cheese of Example 4. By weight, the filling of the stuffed cheese consists of the following: 46 parts of light cream, 23.9 parts of skim milk, 32 parts of shredded cheese, and 0.6 parts of edible salt.

[0162] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, including the following steps:

[0163] (1) Place the cheese in the forming machine to form slices at a temperature of 60°C;

[0164] (2) Mix light cream and skim milk to obtain a mixture. Homogenize and sterilize the mixture. Add the cheese shreds obtained from the cheese slices in step (1) and edible salt to the sterilized mixture and stir to obtain the filling of the stuffed cheese. Cool to 4°C and store.

[0165] The mixing time was 15 minutes, and the mixing speed was 20 rpm / min.

[0166] The homogenization process involves two stages, with a homogenization temperature of 65°C, a first-stage homogenization pressure of 200 bar, and a second-stage homogenization pressure of 50 bar.

[0167] The sterilization conditions are: 110℃ / 15s;

[0168] (3) Filling and molding: The cheese slices from step (1) are used as the outer skin and placed in the filling and molding machine to complete the filling, molding and sealing of the filling to obtain the filled cheese. The filling temperature of the outer skin is 63℃, the filling temperature is 0℃, and the filling amount is ≥60% of the total mass of the filled cheese.

[0169] (4) Cupping: Soak the stuffed cheese from step (3) in sterile brine at 4°C. The sterile brine consists of 99.75% sterile water, 0.10% edible salt, and 0.15% calcium chloride.

[0170] Example 5

[0171] A type of cheese is prepared by the following method:

[0172] S1. 93.3g of skim milk and 7.1g of light cream were mixed online using a static mixer at a mixing temperature of 12℃. After mixing, the mixture was placed in a pasteurization equilibrium tank and pasteurized at 70℃ for 15 seconds. After pasteurization, the temperature was lowered to 39℃ to obtain a mixture. A pre-acidification treatment was then performed for 30 minutes with the addition of a starter culture, Streptococcus thermophilus, at a concentration of 3.7% of the total mass of the mixture.

[0173] The rennet was diluted with 10 times sterile water to obtain a microbial fermented rennet solution. The rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 27 min and the rennet activity was 46 IMCU / L.

[0174] S2. Cut the curd prepared in S1 (the size of the cut curd particles is generally within the range of 1.2 mm). 1.2 (1.2cm) After cutting, stir the curd particles for 30 minutes, reserving a whey amount equal to one times the weight of the curd. Drain the remaining whey. The temperature of the curd particles can be maintained at 37℃. The curd after whey drainage is then matured until the pH value of the curd reaches 5.1, the calcium content of the curd is 441mg / 100g, and the water content is 53g / 100g. The maturation time is 180 minutes.

[0175] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese, wherein the hot stretching treatment temperature is 80℃ and the time is 20min.

[0176] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the content is: 58.4g of moisture, 21.6g of fat, and 19.3g of protein.

[0177] This embodiment also provides a stuffed cheese. The outer skin and filling of the stuffed cheese are both prepared from the cheese of Example 5. The outer skin of the stuffed cheese is obtained by slicing the cheese of Example 5. The filling of the stuffed cheese is composed of the following by weight: 48 parts of light cream, 25 parts of skim milk, 33.5 parts of shredded cheese, and 0.4 parts of edible salt.

[0178] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, including the following steps:

[0179] (1) Place the cheese in the forming machine to slice it at a temperature of 56°C;

[0180] (2) Mix light cream and skim milk to obtain a mixture. Homogenize and sterilize the mixture. Add the cheese shreds obtained from the cheese slices in step (1) and edible salt to the sterilized mixture and stir to obtain the filling of the stuffed cheese. Cool to 4°C and store.

[0181] The mixing time was 12 minutes, and the mixing speed was 18 rpm / min.

[0182] The homogenization process consists of two stages: a homogenization temperature of 68°C, a first-stage homogenization pressure of 200 bar, and a second-stage homogenization pressure of 40 bar.

[0183] The sterilization conditions are: 110℃ / 15s;

[0184] (3) Filling and molding: The cheese slices from step (1) are used as the outer skin and placed in the filling and molding machine to complete the filling, molding and sealing of the filling to obtain the filled cheese. The filling temperature of the outer skin is 65℃, the filling temperature is 4℃, and the filling amount is ≥60% of the total mass of the filled cheese.

[0185] (4) Placing the stuffed cheese from step (3) into a sterile brine solution at a temperature of 2-6°C. The sterile brine solution consists of 99.69% sterile water, 0.11% edible salt, and 0.2% calcium chloride.

[0186] Example 6

[0187] A type of cheese is prepared by the following method:

[0188] S1. 93.1g of skim milk and 7.0g of light cream were mixed online using a static mixer at a mixing temperature of 8℃. After mixing, the mixture was placed in a pasteurization equilibrium tank and pasteurized at 72℃ for 15 seconds. After pasteurization, the temperature was lowered to 36℃ to obtain a mixture. A starter culture was added to the mixture for pre-acidification for 30 minutes to obtain a pre-acidified mixture. The starter culture was Streptococcus thermophilus, and the amount used was 3.7% of the total mass of the mixture.

[0189] The rennet was diluted with 10 times sterile water to obtain a microbial fermented rennet solution. The rennet solution was added to the pre-acidified mixture to obtain curd. The rennet treatment time was 28 min and the rennet activity was 50 IMCU / L.

[0190] S2. Cut the curd prepared in S1 (the size of the cut curd particles is generally within the range of 1.2 mm). 1.2 Cut the curd into 1.2cm pieces, stir the curd particles for 30 minutes, reserving 1.2 times the weight of the curd for whey. Drain the remaining whey, maintaining the temperature of the curd particles at 38℃. Mature the curd after whey drainage until the pH reaches 4.95, the calcium content is 414mg / 100g, and the water content is 51g / 100g. The maturation time is 195 minutes.

[0191] S3. The curd after S2 maturation is subjected to hot stretching treatment to obtain cheese, wherein the hot stretching treatment temperature is 72℃ and the time is 28min.

[0192] This embodiment also provides a cheese prepared by the above method. The TPA texture index is shown in Table 4. Based on 100g of cheese, the content is: 59.8g of moisture, 21.5g of fat, and 19.8g of protein.

[0193] This embodiment also provides a stuffed cheese. The outer crust and filling of the stuffed cheese are both prepared from the cheese of Example 6. The outer crust of the stuffed cheese is obtained by slicing the cheese of Example 6. The filling of the stuffed cheese is composed of the following by weight: 43 parts light cream, 25.84 parts skim milk, 33 parts shredded cheese, and 0.5 parts edible salt.

[0194] This embodiment also provides a method for preparing the above-mentioned stuffed cheese, including the following steps:

[0195] (1) Place the cheese in a forming machine to slice it, and then refrigerate the sliced ​​cheese in cold water at 3°C.

[0196] (2) Mix light cream and skim milk to obtain a mixture. Homogenize and sterilize the mixture. Add the cheese shreds obtained from the cheese slices in step (1) and edible salt to the sterilized mixture and stir to obtain the filling of the stuffed cheese. Cool to 3°C and store.

[0197] The mixing time was 12 minutes, and the mixing speed was 17 rpm / min.

[0198] The homogenization process involved two stages, with a homogenization temperature of 62°C, a first-stage homogenization pressure of 210 bar, and a second-stage homogenization pressure of 43 bar.

[0199] The sterilization conditions are: 110℃ / 15s;

[0200] (3) Filling and molding: The cheese slices from step (1) are used as the outer skin and placed in the filling and molding machine to complete the filling, molding and sealing of the filling to obtain the filled cheese. The filling temperature of the outer skin is 61℃, the filling temperature is 3℃, and the filling amount is ≥60% of the total mass of the filled cheese.

[0201] (4) Placing the stuffed cheese from step (3) into a sterile brine solution at 4°C. The sterile brine solution consists of 99.75% sterile water, 0.15% edible salt, and 0.1% calcium chloride.

[0202] Example 7

[0203] A stuffed cheese is basically the same as in Example 1, except that the primary homogenization pressure in the filling preparation is 300 bar and the secondary pressure is 40 bar.

[0204] Comparative Example 1

[0205] A type of cheese was prepared according to the method of Example 1, except that the rennet activity was increased to 65 IMCU / L.

[0206] Comparative Example 2

[0207] A type of cheese was prepared according to the method of Example 1, except that the curdling time was extended to 35 min.

[0208] Comparative Example 3

[0209] A type of cheese was prepared according to the method of Example 1, except that S2 was used to mature the curd after whey drainage until the curd pH was < 4.9.

[0210] Comparative Example 4

[0211] A type of cheese was prepared according to the method of Example 1, except that the heat stretching temperature was controlled at 85°C.

[0212] Comparative Example 5

[0213] A type of cheese is prepared according to the method of Example 1, except that all whey is drained in S2 and no whey is reserved for ripening.

[0214] Comparative Example 6

[0215] A type of cheese, prepared according to the method of Example 1, except that the rennet in S1 is a non-microbial fermentation rennet.

[0216] Result detection

[0217] According to national standards: moisture shall be determined according to GB 5009.3 "Determination of Moisture in Food", fat shall be determined according to GB 5009.6 Method III, and protein shall be determined according to GB 5009.5 Method I. The protein conversion factor is 6.25.

[0218] The physicochemical properties of the cheese products of Examples 1-6 and Comparative Examples 1-5 were tested. The texture of the cheese products of Examples 1-6 and Comparative Examples 1-5 was tested using a TPA texture analyzer. The physicochemical properties and texture evaluation are shown in Table 1.

[0219] Table 1

[0220]

[0221] On the day of product production and removal from shelves, 15 professionals were invited to conduct sensory evaluations of the cheese products in the examples and comparative examples. The sensory evaluation criteria are shown in Table 2, and the sensory evaluation criteria for the stuffed cheese products after application are shown in Table 3.

[0222] Table 2

[0223]

[0224] Table 3

[0225]

[0226] The textural analysis results of the cheeses in Examples 1-6 and the comparative examples are shown in Table 4. The sensory scores of the cheeses before application and the sensory scores of the cheeses after application to the prepared stuffed cheese products are shown in Table 5.

[0227] Table 4

[0228]

[0229] Table 5

[0230]

[0231] Among them, the sensory score before application is the sensory score of the cheese, and the sensory score after application is the sensory score of the stuffed cheese products made from the corresponding cheese.

[0232] The present invention has also undergone multiple experiments with reference to the embodiments. After testing and statistics, the protein content of the cheese containing the flowing filling is 13.5~14.5g / 100g, fat content is 20.5~22g / 100g, moisture content is 58~64g / 100g, surface hardness is 0.5~0.7N, relaxation elasticity is 34~48%, surface adhesion energy is 0.091~0.215N.mm, the seal is tight, and the product does not deform, collapse, leak, or soften, stick, clump, or separate within the shelf life. It can be stored in the refrigerator for 28 days.

[0233] In addition, the characteristic indicators of the stuffed cheese products were tested multiple times at different times during their shelf life. The specific test results of the stuffed cheese products in Example 1 are shown in Table 6 below.

[0234] Table 6

[0235]

[0236] The sensory scores before application are the sensory scores of the cheese itself, and the sensory scores after application are the sensory scores of the stuffed cheese products made from the corresponding cheese. As can be seen from Table 1, the relevant TPA texture indicators and sensory scores of the cheese and its stuffed cheese products of Example 1 of the present invention did not change significantly within a 28-day shelf life, demonstrating good quality stability.

[0237] The cheeses of other embodiments and the corresponding stuffed cheese products prepared from them all had sensory evaluation results within a shelf life comparable to those of Example 1.

[0238] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A type of cheese, characterized in that, It has the following TPA texture indicators: (1) Surface hardness is 0.5~0.7N, relaxation elasticity is 34~46%, and surface adhesion energy is 0.09~0.220N.mm; (2) The elongation force is 4.2~5.4N, and the elongation distance is 80~90mm. The method for preparing the cheese includes the following steps: S1. Skim milk and light cream are mixed and sterilized to obtain a mixture. A starter culture is added to the mixture for pre-acidification treatment, and then rennet is added for coagulation treatment to obtain coagulated milk. The coagulation treatment time is 25-30 min, the rennet activity is 40-60 IMCU / L, and the rennet is a microbial fermented rennet. S2. Cut the curd obtained in S1 into curd blocks, reserving 1 to 1.2 times the weight of the curd block as whey, drain the remaining whey, and mature the curd blocks after whey drainage until the pH value of the curd block is 4.9 to 5.2, the calcium content of the curd block is 400 to 490 mg / 100g, and the water content is 51 to 53 g / 100g. S3. The curd after S2 maturation is subjected to hot stretching to obtain cheese. The hot stretching process consists of three stages: the first stage is preheating and melting the cured curd; the second stage is stretching the preheated and melted curd at a speed of 50-100 rpm; and the third stage is degassing after stretching. The total processing time for the first and second stages is 20-30 minutes, and the stretching temperature is 60-80℃. In the mixture described in S1, the proportion of skim milk is 92.7~93.3 wt%. The rennet is a microbial fermented rennet, derived from Chr. Hansen, MICROLANT® Supreme200NB.

2. The use of the cheese of claim 1 in the preparation of cheese products.

3. A stuffed cheese, characterized in that, At least one of the outer crust or filling of the stuffed cheese is prepared from raw materials comprising the cheese of claim 1.

4. The stuffed cheese according to claim 3, characterized in that, The filling of the stuffed cheese contains cheese shreds prepared from the cheese, and the content of the cheese shreds in the filling is 26~34wt%.

5. The stuffed cheese according to claim 4, characterized in that, By weight, the filling of the stuffed cheese is made from raw materials including the following components: 43-48 parts of light cream, 23-26 parts of skim milk, 26-34 parts of shredded cheese, and 0.4-0.6 parts of edible salt.

6. A method for preparing a stuffed cheese according to any one of claims 3 to 5, characterized in that, The preparation of the filling includes the following steps: Whipping cream and skim milk are mixed to obtain a mixture. The mixture is then homogenized and sterilized. Cheese shreds and edible salt are added to the sterilized mixture and mixed. The homogenization process includes at least two stages, with the homogenization temperature at 60-70°C, the first-stage homogenization pressure at 150-220 bar, and the second-stage homogenization pressure at 40-50 bar.

7. The method for preparing stuffed cheese according to claim 6, characterized in that, It also includes the step of preparing the outer skin, placing the outer skin in an integrated filling and molding machine to complete the filling, molding and sealing of the filling to obtain filled cheese. The filling temperature is 55~65℃, and the filling amount is 60% or more of the total mass of the filled cheese.

8. A stuffed cheese product, characterized in that, The stuffed cheese according to any one of claims 3 to 5 or the stuffed cheese prepared according to the preparation method according to claim 6 or 7 is partially or completely immersed in sterile brine, wherein the sterile brine comprises the following components by mass: 99.6 to 99.8 parts of sterile water, 0.1 to 0.2 parts of edible salt, and 0.1 to 0.2 parts of calcium chloride.

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