Frozen cheese and preparation method thereof

Abstract

The invention provides frozen cheese and a preparation method thereof. The frozen cheese comprises micellar casein powder, fresh cheese, guava jam, sugar raw materials except lactose, single cream, butter, yolk liquid and water. The frozen cheese is fine and smooth in taste, free of granular sensation, moderate in ice crystal size, high in protein, easy to melt, rich in frankincense, complete in shape during storage, free of obvious change in ice crystal size and stable in quality.

Description

Technical Field

[0001] This application relates to the food industry. Specifically, this application relates to frozen cheese and methods for preparing the same. Background Technology

[0002] Processed cheese and cheese products are popular among consumers due to their high nutritional value. They are rich in calcium and protein, and contain many added nutrients, including DHA, hydrolyzed egg yolk powder, colostrum basic protein, vitamin D, vitamin A, lutein esters, and other nutrients that promote children's growth and development. However, they often contain various colloids and large amounts of phosphates. Excessive phosphate intake may lead to high phosphorus levels in the body, affecting calcium absorption and potentially increasing the burden on the kidneys. Current processed cheeses require the addition of colloidal stabilizers to ensure a uniform and stable texture, but the addition of colloids is not conducive to children's gastrointestinal digestion. Frozen products, such as ice cream, are popular in summer, providing a refreshing sensation and containing many nutrients, including protein, fat, energy, amino acids, and minerals. However, ice cream also contains high levels of sugar and fat, which does not align with healthy living standards.

[0003] Frozen cheese is high in both protein and fat for ice cream. Milk powder is often used in the formulation process to enhance flavor and improve texture. However, the high lactose content in milk powder can cause ice crystals to form during freezing. During pasteurization, excessively high heating temperatures can lead to significant protein denaturation, resulting in a powdery texture. Under rapid freezing conditions, the grainy texture is more pronounced. Summary of the Invention

[0004] This application aims to at least partially address the technical problems existing in the prior art. To this end, this application proposes frozen cheese and a method for its preparation. The frozen cheese of this application has a delicate texture, no graininess, moderately sized ice crystals, high protein content, is easy to melt, has a rich milky aroma, maintains its shape during storage, shows no significant change in ice crystal size, and exhibits stable quality.

[0005] In one aspect of this application, a frozen cheese is provided. According to an embodiment of this application, the frozen cheese comprises: micellar casein powder, fresh cheese, guava jam, sugar ingredients other than lactose, heavy cream, butter, egg yolk liquid, and water.

[0006] This application's frozen cheese does not contain added milk powder, thus avoiding excessive lactose and the resulting excessive ice crystal formation during freezing. However, since milk powder provides protein, omitting it would reduce the cheese's water-holding capacity, resulting in a looser structure, weaker melting properties, and lower nutritional value. Therefore, the inventors chose to add micellar casein powder. Micellar casein powder is rich in protein and low in lactose, which not only provides ample protein to enhance the nutritional value and stability of the frozen cheese but also reduces crystallization. Furthermore, micellar casein has heat-resistant properties, preventing a powdery texture. However, the application of micellar casein in frozen processed cheese has drawbacks, including difficulty in dissolving and mixing, and a texture that doesn't mesh well with fresh cheese.

[0007] To address the issue of poor dissolution and mixing, the inventors discovered that adding egg yolk liquid reduces surface tension, helps disperse hydrophobic protein particles, stabilizes the water-oil system in cheese, reduces graininess, and results in a smoother, more uniform texture, while also avoiding the need for solubilizers. However, the fishy smell of egg yolk liquid and the bland taste of micellar casein powder are difficult to pair with fresh cheese. To address this, the inventors unexpectedly discovered that combining guava jam, egg yolk liquid, micellar casein powder, and fresh cheese can improve the fishy and bland taste to some extent. Further addition of sugars other than lactose, cream, and butter effectively enhances the flavor and texture, resulting in a product with excellent taste and appeal to a wider audience. Furthermore, the product has a uniform texture, no powdery feel, a rich milky aroma, maintains its shape during storage, and shows no significant change in ice crystal size, achieving good stability without the need for additional colloidal stabilizers. In addition, guava jam contains various nutrients such as protein, fat, carbohydrates, vitamin A, vitamin C, calcium, and iron, and also has antioxidant, immune-boosting, and skin-beautifying effects, thus enhancing the nutritional value of frozen cheese.

[0008] According to embodiments of this application, the frozen cheese may also have the following additional technical features: According to embodiments of this application, the lactose content in the micelle casein powder is 0.8~1.2% by mass. This avoids the introduction of excessive lactose that could cause crystallization in the product.

[0009] It should be noted that the method of obtaining the micelle casein powder in this application is not strictly limited; it can be obtained by purchase, donation, or self-preparation. In some embodiments, the preparation method of the micelle casein powder includes: Raw milk is skimmed to obtain skim milk; The skim milk is subjected to microfiltration membrane treatment, ultrafiltration membrane treatment, reverse osmosis membrane concentration and drying to obtain the micelle casein powder.

[0010] For example, the microfiltration membrane treatment conditions include at least one of the following: the microfiltration membrane pore size is 0.1 μm to 0.4 μm; the transmembrane pressure is 0.5 bar to 1 bar; the temperature is 40°C to 60°C; a washing filtration method is used, and the volume ratio of washing water to skim milk is (3 to 3.5): 1; the concentration factor is 1 to 2.

[0011] For example, the ultrafiltration membrane treatment conditions include: an ultrafiltration membrane pore size of 5000-7000 kDa, a pressure of 2-4 bar, a concentration factor of 2-3, and a wash water:feed volume ratio of (0.7-0.8):1. The lactose content in micelle casein is adjusted by microfiltration, ultrafiltration, and by adjusting the wash water to feed volume ratio. For example, a low-lactose micelle casein solution can be obtained by microfiltration, ultrafiltration, and increasing the wash water to feed volume ratio.

[0012] For example, reverse osmosis membrane concentration includes: a concentration pressure of 2-3 mPa and a concentration temperature of 50-55 °C to obtain a micelle casein concentrate.

[0013] For example, spray drying includes: a feed temperature of 60-70°C, an inlet air temperature of 160°C-180°C, and an outlet air temperature of 80°C-100°C. After spray drying, a micelle casein powder product is obtained, wherein the protein content is 85-90%, the fat content is 2-4%, and the lactose content is 0.8-1.2%.

[0014] According to embodiments of this application, the sugar raw materials include: granulated sugar and / or fructooligosaccharides. This not only provides sweetness to the product but also enhances the smoothness and expansion rate of the texture by lowering the freezing point of the mixture, binding moisture, and increasing the solids concentration, while simultaneously imparting appropriate viscosity and melt resistance.

[0015] According to an embodiment of this application, the frozen cheese comprises: 18-23% by weight of fresh cheese; 10-15% by weight of guava jam; 19-24% by weight of light cream; 5.2-5.8% by weight of micellar casein powder; 7-12% by weight of sugar raw material; 4-7% by weight of butter; and 2-5% by weight of egg yolk liquid. Therefore, the frozen cheese has a delicate texture, no graininess, moderately sized ice crystals, high protein content, easy melting, rich milky aroma, maintains its shape during storage, shows no significant change in ice crystal size, and exhibits stable quality.

[0016] According to an embodiment of this application, the frozen cheese comprises: a body and a core; the body comprises: the micelle casein powder, the fresh cheese, the sugar ingredients other than lactose, the heavy cream, the butter, and the egg yolk liquid; the core comprises the guava jam. Compared to jam dispersed in the cheese body, making it into a jam-filled cold cheese results in a product with a texture and shape similar to ice cream, an excellent taste, and no obvious egg yolk odor or the bland taste of micelle casein.

[0017] According to embodiments of this application, the raw materials for the fresh cheese include: raw milk, light cream, edible salt, locust bean gum, guar gum, and a starter culture. Locust bean gum and guar gum form hydrogen bonds with water molecules through hydroxyl groups, fixing free water, preventing whey separation, and maintaining system stability. Simultaneously, the two colloidal networks can bind free water, reducing the rate of ice crystal growth and minimizing mixing between the thawed product and the jam core.

[0018] According to an embodiment of this application, the raw materials for the guava jam include: guava pulp, sugar raw materials other than lactose, pectin, an acidity regulator, and water. Pectin has gelling ability, forming a three-dimensional network structure under the synergistic effect of sugar and acid, locking in free water, hindering crystal growth, and preventing unevenness in the system during filling, excessive icy texture, or even a gritty feel. It also reduces mixing with fresh cheese after thawing, thus minimizing the product's mouthfeel. Furthermore, the addition of an acidity regulator can improve the texture.

[0019] According to embodiments of this application, the fermenting agent includes at least one of *Lactococcus lactis*, *Lactococcus fat*, *Streptococcus thermophilus*, and *Lactobacillus delbrueckii* subsp. bulgaricus. Thus, during fermentation, various flavor compounds are produced; lactose is fermented to produce lactic acid, while acetaldehyde, dimethylglyoxal, etc., are also produced, giving the product a unique aroma and flavor, and increasing the viscosity of the fermentation liquid.

[0020] According to an embodiment of this application, the raw materials for the fresh cheese include: 58-62% by weight of raw milk; 36-39% by weight of light cream; 0.6-0.9% by weight of edible salt; 0.2-0.4% by weight of locust bean gum; 0.01-0.03% by weight of guar gum; 0.01-0.03% by weight of Lactococcus lactis; 0.01-0.03% by weight of Lactococcus fat; and 0.01-0.03% by weight of Streptococcus thermophilus. As a result, the product has a smooth texture, a moderate firmness, melts easily, has a rich milky aroma, a uniform and stable texture, and is less prone to whey separation.

[0021] According to an embodiment of this application, the raw materials for the guava jam include: 25-35% guava pulp; 20-35% white sugar; 0.5-1.0% pectin; and 0.1-0.2% citric acid. Therefore, the product has a moderate sweet-sour ratio, a refreshing and crisp taste, a uniform and stable texture, and is less prone to mixing with cheese after thawing.

[0022] In another aspect of this application, a method for preparing the aforementioned frozen cheese is proposed. According to an embodiment of this application, the method includes: mixing the micellar casein powder, fresh cheese, sugar ingredients other than lactose, light cream, butter, egg yolk liquid, and water to obtain a mixture liquid; homogenizing, sterilizing, cooling, aging, and freezing the mixture liquid to obtain an expanded material; injecting the guava jam into the expanded material, and then quick-freezing it to obtain the frozen cheese. Thus, the frozen cheese prepared using the method of this application has a delicate texture, no graininess, moderately sized ice crystals, high protein content, easy melting, rich milky aroma, maintains its shape during storage, shows no significant change in ice crystal size, and exhibits stable quality.

[0023] According to an embodiment of this application, the mixing process includes: performing a first mixing process on water, the micelle casein powder, sugar ingredients other than lactose, and a portion of the egg yolk liquid to obtain a mixture; and performing a second mixing process on the mixture, fresh cheese, light cream, butter, and the remaining portion of the egg yolk liquid to obtain the mixed liquid. A batch mixing method is adopted, first fully dissolving the powder with water, and then pre-emulsifying the liquid with a portion of the egg yolk liquid. This reduces the stretching of the protein molecular structure in all protein-containing ingredients during a single addition, exposing more hydrophobic and hydrophilic groups, and trapping air to cause the liquid to foam. Batch addition avoids the formation of flocculent material in the product and enhances the smoothness of the texture. Furthermore, mixing a portion of the egg yolk liquid with the micelle casein powder improves the solubility of the micelle casein powder, allowing it to dissolve quickly in the system.

[0024] According to an embodiment of this application, the temperature of the first mixing process is 40~45℃, the rotation speed is 1700~2000rpm, and the time is 2~4 minutes. This facilitates rapid and uniform mixing of the materials and reduces nutrient loss.

[0025] According to an embodiment of this application, the temperature of the second mixing process is 45~50℃, the rotation speed is 1500~1800rpm, and the time is 1~3 minutes. This facilitates rapid and uniform mixing of the materials and reduces nutrient loss.

[0026] According to an embodiment of this application, the portion of egg yolk liquid constitutes 20-40% of the total volume of the egg yolk liquid. This allows for rapid and uniform dispersion of the liquid, preventing the generation of air bubbles, resulting in excellent fluidity, a delicate texture, and no powdery or astringent feel.

[0027] According to an embodiment of this application, the aging treatment is performed at a temperature of 2-5°C for 4-6 hours. This results in a product with a smooth, delicate texture, excellent flavor, and improved structural stability.

[0028] According to an embodiment of this application, the guava jam is injected into the expanding material through a needle. The injection pressure of the guava jam is 200-250 kPa, and the injection speed is 10-15 mL / s. Using the above injection pressure and speed, the guava jam can be completely embedded in the cheese body, minimizing leakage.

[0029] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Detailed Implementation

[0030] The embodiments of this application are described in detail below. The embodiments described below are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0031] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Furthermore, in the description of this application, unless otherwise stated, "multiple" means two or more.

[0032] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0033] In this document, the terms “comprising” or “including” are open-ended expressions, meaning that they include the contents specified in this application but do not exclude other contents.

[0034] This application discloses a method for preparing frozen cheese, comprising: Formula 1 (Fresh Cheese): 58-62% raw milk, 36-39% light cream, 0.6-0.9% salt, 0.2-0.4% locust bean gum, 0.01-0.03% guar gum, 0.01-0.03% lactococcus lactis, 0.01-0.03% lactococcus fat, and 0.01-0.03% Streptococcus thermophilus, based on the total mass of fresh cheese ingredients.

[0035] Recipe 2 (Guava Jam): 25-35% guava puree, 20-35% white sugar, 0.5-1.0% pectin, 0.1-0.2% citric acid, with the remainder made up with water, based on the total mass of the guava jam ingredients.

[0036] Recipe 3 (Frozen Cheese Filling): 18-23% fresh cheese, 19-24% heavy cream, 10-15% guava jam, 5.2-5.8% micellar casein powder, 7-12% granulated sugar, 4-7% butter, 2-5% egg yolk liquid, and the remainder made up with water, based on the total weight of the frozen cheese.

[0037] Process 1 (Fresh Cheese): (1) Mixing: Mix raw milk and light cream at a stirring speed of 18-20 rpm for 1-3 minutes to obtain a premix; (2) Homogenization: The premixed material is heated to 60-65℃ for homogenization, and the homogenization pressure is 100-150 bar; (3) Sterilization: The homogenized liquid is pasteurized at a temperature of 70-75℃ for 10-15 seconds; (4) Cooling: Place the sterilized liquid in a cold water bath to cool it to a fermentation temperature of 28-32℃; (5) Fermentation: Add lactococcus lactis milk, lactococcus fat, and streptococcus thermophilus to the liquid and mix thoroughly. First, ferment at 36-40℃ until the pH value is 5.3-5.5, and then ferment at 27-32℃ until the pH reaches 4.5-4.7 to obtain coagulant; (6) Stirring: Mix the coagulated material with salt, locust bean gum and guar gum at 1000-1500 rpm, heat to 50℃, stir for 3 minutes, then heat to 80-85℃ and shear at 1200-1500 rpm for 1-3 minutes. (7) Filling: Fill the liquid into sterile bags and cool for later use.

[0038] Process Two (Guava Jam): (1) Raw material preparation: Select fresh, ripe guava fruits with a suitable color and rinse them with clean water.

[0039] (2) Pulping: After washing, peel and cut into chunks. Use a tissue crusher to pulp the guava chunks for 1-3 minutes until they become a paste.

[0040] (3) Sieving: Sieve the prepared slurry once to make it finer.

[0041] (4) Preparation: Mix guava pulp with citric acid, white sugar, pectin and water.

[0042] (5) Boiling: Boil the prepared mixture for 2 minutes to achieve sterilization and concentration.

[0043] (6) Packaging: After the jam is cooked, pour the jam into clean containers, then sterilize it in a high-temperature sterilizer and cool it for later use.

[0044] Process 3 (Sandwich Frozen Cheese): (1) Mixing the ingredients at one time: Heat the water in the melting pot to 40-45℃, add micellar casein powder, white sugar and 30% egg yolk liquid, and stir and mix at 1700-2000 rpm for 2-4 minutes.

[0045] (2) Secondary mixing: Add fresh cheese, butter, light cream and remaining egg yolk liquid, and mix at 45-50℃ and 1500-1800rpm for 1-3 minutes; (3) Preheating and homogenization: Preheat the mixed liquid to 55-65℃ and homogenize it at a pressure of 110-140 bar.

[0046] (4) Sterilization: After homogenization, the liquid is sterilized at a temperature of 80-85℃ for 3-5 minutes.

[0047] (5) Cooling: Cool the liquid to 2-5℃.

[0048] (6) Aging: Keep warm at 2-5℃ for 4-6 hours.

[0049] (7) Freezing: The aged liquid is frozen using a freezer, and the discharge temperature is controlled at -5℃ to -3℃.

[0050] (8) Molding: Pour in the expansion material, the volume of which accounts for 60-70% of the mold volume, and reserve a central cavity for core injection.

[0051] (9) Pressure core injection: Guava jam is injected into the expanded material through the needle using a multi-needle high-pressure core injection machine. The core injection pressure is 200-250 kPa, the core injection speed is 10-15 mL / s, the needle insertion depth is 80-90% of the thickness of the expanded material along the needle insertion direction, and the guava jam temperature is 4-6℃.

[0052] (10) Dynamic sealing: After the core injection is completed, the needle is immediately pulled out and a small amount of low temperature expansion material (-4℃~-2℃) is injected at a pressure of 220-240 kPa to seal the needle hole and form a physical sealing layer.

[0053] (11) Inserting chopsticks: Using a chopstick inserter to automatically insert chopsticks.

[0054] (12) Demolding: Automatic demolding by spraying water.

[0055] (13) Packaging and quick-freezing: After packaging, the product is placed in a freezing tunnel at -40℃ or below for quick-freezing.

[0056] The preparation steps for micellar casein powder (0.9% lactose) are as follows: Raw milk is skimmed to obtain skim milk; The skim milk is subjected to microfiltration membrane treatment, ultrafiltration membrane treatment, reverse osmosis membrane concentration and drying to obtain the micelle casein powder.

[0057] Microfiltration membrane treatment conditions: microfiltration membrane pore size is 0.2 μm; transmembrane pressure is 1 bar; temperature is 50℃; washing filtration method is used, and the volume ratio of washing water to skim milk is 3:1; concentration factor is 2.

[0058] Ultrafiltration membrane treatment conditions: ultrafiltration membrane pore size of 5000 kDa, pressure of 3 bar, concentration coefficient of 2.5, and washing water to feed volume ratio of 0.75:1.

[0059] Reverse osmosis membrane concentration includes: concentration pressure of 2 mPa, concentration temperature of 50 ℃, to obtain micelle casein concentrate.

[0060] Spray drying includes: a feed temperature of 65℃, an inlet air temperature of 180℃, and an outlet air temperature of 85℃. After spray drying, micelle casein powder is obtained, containing 90% protein, 2% fat, and 0.9% lactose.

[0061] The following will explain the solution of this application with reference to embodiments. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of this application. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0062] Examples 1-5 1. Formula See Table 1.

[0063] Table 1 Formula

[0064] 2. Process Process 1 (Fresh Cheese): (1) Mixing: Mix raw milk and light cream at a stirring speed of 18-20 rpm for 1-3 minutes to obtain a premix; (2) Homogenization: The premixed material is heated to 60-65℃ for homogenization, and the homogenization pressure is 100-150 bar; (3) Sterilization: The homogenized liquid is pasteurized at a temperature of 70-75℃ for 10-15 seconds; (4) Cooling: Place the sterilized liquid in a cold water bath to cool to 28-32℃; (5) Fermentation: Add lactococcus lactis milk, lactococcus fat, and streptococcus thermophilus to the liquid and mix thoroughly. First, ferment at 36-40℃ until the pH value is 5.3-5.5, and then ferment at 27-32℃ until the pH reaches 4.5-4.7 to obtain coagulant; (6) Stirring: Mix the coagulated material with salt, locust bean gum and guar gum at 1000-1500 rpm, heat to 50℃, stir for 3 minutes, then heat to 80-85℃ and shear at 1200-1500 rpm for 1-3 minutes. (7) Filling: Fill the liquid into sterile bags and cool for later use.

[0065] Process Two (Guava Jam): (1) Raw material preparation: Select fresh, ripe guava fruits with a suitable color and rinse them with clean water.

[0066] (2) Pulping: After washing, peel and cut into chunks. Use a tissue crusher to pulp the guava chunks for 1-3 minutes until they become a paste.

[0067] (3) Sieving: Sieve the prepared slurry once to make it finer.

[0068] (4) Preparation: Mix guava pulp with citric acid, white sugar, pectin and water.

[0069] (5) Boiling: Boil the prepared mixture for 2 minutes to achieve sterilization and concentration.

[0070] (6) Packaging: After the jam is cooked, pour the jam into clean containers, then sterilize it in a high-temperature sterilizer and cool it for later use.

[0071] Process 3 (Sandwich Cheese): (1) Mixing the ingredients at one time: Heat the water in the melting pot to 40-45℃, add micellar casein powder, white sugar and 30% egg yolk liquid, and stir and mix at 1700-2000 rpm for 2-4 minutes.

[0072] (2) Secondary mixing: Add cream cheese, butter, light cream and remaining egg yolk liquid, and mix at 1500-1800 rpm for 1-3 minutes; (3) Preheating and homogenization: Preheat the mixed liquid to 55-65℃ and homogenize it at a pressure of 110-140 bar.

[0073] (4) Sterilization: After homogenization, the liquid is sterilized at a temperature of 80-85℃ for 3-5 minutes.

[0074] (5) Cooling: Cool the liquid to 2-5℃.

[0075] (6) Aging: Keep warm at 2-5℃ for 4-6 hours.

[0076] (7) Freezing: The aged liquid is frozen using a freezer, and the discharge temperature is controlled at -5℃ to -3℃.

[0077] (8) Molding: Pour in the expansion material, the volume of which accounts for 60-70% of the mold volume, and reserve a central cavity for core injection.

[0078] (9) Pressure core injection: Guava jam is injected into the expanded material through the needle using a multi-needle high-pressure core injection machine. The core injection pressure is 200-250 kPa, the core injection speed is 10-15 mL / s, the needle insertion depth is 80-90% of the thickness of the expanded material along the needle insertion direction, and the guava jam temperature is 4-6℃.

[0079] (10) Dynamic sealing: After the core injection is completed, the needle is immediately pulled out and a small amount of low temperature expansion material (-4℃~-2℃) is injected at a pressure of 220-240 kPa to seal the needle hole and form a physical sealing layer.

[0080] (11) Inserting chopsticks: Using a chopstick inserter to automatically insert chopsticks.

[0081] (12) Demolding: Automatic demolding by spraying water.

[0082] (13) Packaging and quick-freezing: After packaging, the product is placed in a freezing tunnel at -40℃ or below for quick-freezing.

[0083] See Table 2 for specific process parameters.

[0084] Table 2 Process Parameters

[0085] Comparative Example 1 Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of micelle casein powder added was 7.0%.

[0086] Comparative Example 2 Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of egg yolk liquid added was 1.0%.

[0087] Comparative Example 3 Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of fresh cheese added was 13%.

[0088] Comparative Example 4 Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of light cream added to the fresh cheese was 25%.

[0089] Comparative Example 5 Frozen cheese was prepared according to the method of Example 1, characterized in that the aging time was shortened to 3 hours.

[0090] Comparative Example 6 Frozen cheese was prepared according to the method of Example 1, characterized in that guava was replaced with strawberry.

[0091] Comparative Example 7 Frozen cheese was prepared according to the method of Example 1, characterized in that egg yolk liquid was replaced with locust bean gum.

[0092] Comparative Example 8 Frozen cheese was prepared according to the method of Example 1, characterized in that no egg yolk liquid was added.

[0093] Comparative Example 9 Frozen cheese was prepared according to the method of Example 1, characterized in that micelle casein powder was replaced with whey powder.

[0094] Test case The texture and mouthfeel of the frozen cheeses prepared in Examples 1-5 and Comparative Examples 1-9 were measured respectively. The texture evaluation is shown in Table 3. Ten professionals were asked to conduct sensory evaluations on several dimensions, including flavor, mouthfeel, jam flavor, and texture. The sensory evaluation rules are shown in Table 4.

[0095] Table 3 Product Texture Evaluation Data

[0096] Table 4 Sensory Evaluation Form

[0097] As can be seen from Tables 5 and 6, compared with Comparative Examples 1-9, the frozen cheeses prepared in Examples 1-5 have a more integrated flavor and a more harmonious taste. The viscosity of the outer cheese layer ensures that the product has good encapsulation during the filling process, which can firmly encapsulate the core and prevent it from breaking. It also makes the product have a delicate and smooth texture when it melts in the mouth. The jam has a smooth texture without obvious ice crystals, and the product has a uniform and stable texture.

[0098] Compared with Comparative Example 1 and Example 1, the cheese texture was harder and did not melt easily in the mouth due to the excessive amount of micelle casein powder added.

[0099] Compared with Example 1, Comparative Example 2 had too little egg yolk liquid added, resulting in a product with a gritty and powdery texture, insufficient fineness, and a lack of milky aroma.

[0100] Compared with Example 1, Comparative Example 3 had too little fresh cheese added, resulting in insufficient milky flavor, inadequate expansion rate, and a softer texture.

[0101] Compared with Example 1, the amount of cream added to the fresh cheese was too small, resulting in insufficient milky flavor and poor shaping effect. When used in filled cheese, the expansion rate was insufficient and the texture was too hard.

[0102] Compared with Comparative Example 5 and Example 1, the aging time was too short, resulting in the formation of ice crystals in the slurry during the freezing process, which affected the release of flavor and weakened the cross-linking reaction of proteins, fats, small molecules and colloids.

[0103] Compared with Example 1, Comparative Example 6, replacing guava with strawberry resulted in a less mellow flavor, a more sour taste, and an inability to highlight the cheese's aroma.

[0104] Compared with Example 1, Comparative Example 7, replacing egg yolk liquid with locust bean gum resulted in a product with insufficient fineness, a powdery texture, a weaker milky aroma, increased viscosity of the outer cheese layer, and insufficient expansion rate of the slurry.

[0105] Compared with Example 1, without the addition of egg yolk liquid, the product had a grainy texture, no milky aroma, uneven texture, reduced viscosity of the outer cheese layer, and insufficient expansion rate of the slurry.

[0106] Compared with Example 1, when micelle casein powder was replaced with whey powder, the product had a weaker three-dimensional network structure, a lighter texture, insufficient viscosity, a decreased expansion rate, and contained crystalline particles, resulting in crystal precipitation.

[0107] Table 5 Sensory evaluation of cheeses prepared in the examples and comparative examples

[0108] Table 6. Texture evaluation of cheeses prepared in the examples and comparative examples.

[0109] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A frozen cheese, characterized in that, include: Micellar casein powder, fresh cheese, guava jam, sugars other than lactose, heavy cream, butter, egg yolks, and water.

2. The frozen cheese according to claim 1, characterized in that, The micelle casein powder contains 0.8-1.2% lactose by mass.

3. The frozen cheese according to claim 1, characterized in that, The sugar raw materials include: white granulated sugar and / or fructooligosaccharides.

4. The frozen cheese according to claim 1, characterized in that, include: The fresh cheese is 18-23% by weight. The guava jam is 10-15% by weight. The light cream is 19-24% by mass. The micelle casein powder contains 5.2-5.8% by mass. The sugar raw material is 7-12% by mass. The butter is 4-7% by mass. The egg yolk liquid is 2-5% by weight.

5. The frozen cheese according to claim 1, characterized in that, include: body and core; The main body includes: the micelle casein powder, the fresh cheese, the sugar ingredients other than lactose, the light cream, the butter, and the egg yolk liquid; The core includes the guava jam.

6. The frozen cheese according to claim 1, characterized in that, The ingredients of the fresh cheese include: raw milk, cream, salt, locust bean gum, guar gum, and starter culture. The ingredients of the guava jam include: guava pulp, sugar ingredients other than lactose, pectin, acidity regulator and water; The starter culture includes at least one of Lactococcus lactis, Lactococcus fat, Streptococcus thermophilus, and Lactobacillus delbrueckii subsp. bulgaricus. The acidity regulator includes citric acid.

7. The frozen cheese according to claim 6, characterized in that, The ingredients of the fresh cheese include: Raw milk 58-62% by weight; Whipping cream 36-39% by weight; Edible salt 0.6~0.9% by mass; Locust bean gum 0.2~0.4% by weight; Guar gum 0.01~0.03% by weight; Lactococcus lactis milk 0.01~0.03% by weight; Lactococcus fatii 0.01~0.03% by mass; Streptococcus thermophilus 0.01~0.03% by mass; The ingredients of the guava jam include: Guava pulp 25-35% by weight; 20-35% by weight of white granulated sugar Pectin 0.5~1.0% by weight; Citric acid 0.1~0.2% by mass.

8. A method for preparing the frozen cheese according to any one of claims 1 to 7, characterized in that, include: The micelle casein powder, fresh cheese, sugar ingredients other than lactose, light cream, butter, egg yolk liquid and water are mixed to obtain a mixture liquid; The mixture is homogenized, sterilized, cooled, aged, and frozen to obtain an expanded material. The guava jam is injected into the expanded material, and then the mixture is quick-frozen to obtain the frozen cheese.

9. The method according to claim 8, characterized in that, The mixing process includes: Water, the micelle casein powder, sugar ingredients other than lactose, and a portion of the egg yolk liquid are subjected to a first mixing treatment to obtain a mixture; The mixture, fresh cheese, light cream, butter, and the remaining egg yolk liquid are subjected to a second mixing process to obtain the mixed liquid. The temperature of the first mixing process is 40~45℃, the rotation speed is 1700~2000 rpm, and the time is 2~4 min; The second mixing process is carried out at a temperature of 45-50°C, a rotation speed of 1500-1800 rpm, and a time of 1-3 min. The portion of the egg yolk liquid is 20-40% of the total volume of all the egg yolk liquid.

10. The method according to claim 8, characterized in that, The aging treatment is performed at a temperature of 2-5°C for 4-6 hours. The guava jam is injected into the expanded material through a needle at an injection pressure of 200-250 kPa and an injection speed of 10-15 mL / s.

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