Frozen cheese and method for preparing the same

Abstract

The application provides frozen cheese and a preparation method thereof. The method comprises the following steps: micellar casein powder, fresh cheese, guava jam, sugar raw material except lactose, whipped cream, butter, egg yolk liquid and water. The frozen cheese provided by the application has the advantages of fine taste, no grain feeling, moderate ice crystal size, high protein, easy melting, rich milk fragrance, complete shape during storage, no obvious change in ice crystal size, and stable quality.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food. Specifically, the present application relates to frozen cheese and a preparation method thereof. BACKGROUND

[0002] Reprocessed cheese and cheese products are loved by consumers because of their high nutritional value, high calcium and high protein, and many additional nutrients, including DHA, hydrolyzed egg yolk powder, colostrum basic protein, vitamin D, vitamin A, lutein ester and other nutrients, which promote the growth and development of children, but a variety of colloids and a large amount of phosphates are usually used, and excessive intake of phosphates may cause excessive phosphorus content in the human body, affecting the absorption of calcium, and may also increase the burden on the kidneys; existing reprocessed cheese needs to add colloidal stabilizer to make the texture uniform and stable, and the addition of colloids is not conducive to the digestion of children's gastrointestinal tract. Frozen products such as ice cream are popular in summer, which can provide people with a cooling feeling, and also contain many nutrients, including protein, fat, energy, amino acids, minerals, etc., but ice cream also contains high sugar and fat, which does not meet people's healthy concept.

[0003] Frozen cheese has high protein and fat content, and milk powder is usually used in the ingredient process to increase product flavor and improve product texture, but the high lactose content in milk powder will cause ice crystals to precipitate during freezing. In the sterilization process, the heating temperature is too high, the protein denaturation is obvious, and there is a powder feeling, and under the condition of rapid freezing, the grainy feeling is more obvious. SUMMARY

[0004] The present application aims to at least partially solve the technical problems existing in the prior art. To this end, the present application proposes a frozen cheese and a preparation method thereof, the frozen cheese of the present application has a delicate taste, no grainy feeling, moderate ice crystal size, high protein and easy to melt, rich milk aroma, complete shape during storage, no obvious change in ice crystal size, and stable quality.

[0005] In one aspect of the present application, a frozen cheese is proposed. According to embodiments of the present application, the frozen cheese comprises micellar casein powder, fresh cheese, guava jam, sugar raw material other than lactose, whipped cream, butter, egg yolk liquid and water.

[0006] The frozen cheese of the present application does not add milk powder, thereby avoiding the introduction of too much lactose to cause excessive ice crystal precipitation during freezing. However, since milk powder can provide protein, if the milk powder is omitted, the cheese will have reduced water holding capacity, loose structure, weak melting property, and reduced nutritional value. Therefore, the inventors choose to add micellar casein powder. Micellar casein powder is rich in protein and has low lactose content, which not only provides abundant protein to improve the nutritional value and stability of the frozen cheese, but also reduces crystallization. Moreover, micellar casein has heat-resistant characteristics, which can avoid the generation of powder taste. However, the application of micellar casein in frozen processed cheese has the defects of not easy to dissolve and mix, and the taste is not suitable for fresh cheese.

[0007] For the defect of not easy to dissolve and mix, the inventors found that by adding egg yolk liquid, the liquid surface tension can be reduced, the hydrophobic protein particles can be dispersed, the water-oil system in the cheese can be more stable, the particle feeling can be reduced, the product can be delicate, the texture can be more uniform, and the use of solubilizer can be avoided. However, the fishy smell of egg yolk liquid and the bland taste of micellar casein powder are difficult to match with fresh cheese. Therefore, the inventors unexpectedly found that by using guava jam, egg yolk liquid, micellar casein powder and fresh cheese, the fishy smell and bland taste of the product can be improved to some extent. Further adding sugar raw materials other than lactose, light cream, and butter can effectively improve the flavor and taste of the product, the flavor and taste are good, and the product can be accepted by the public. Moreover, the product has uniform texture, no powder taste, rich milk aroma, complete shape during storage, no obvious change in ice crystal size, and good stability without additional addition of colloidal stabilizer. In addition, guava jam contains various nutrients such as protein, fat, sugar, vitamin A, vitamin C, calcium, iron, etc., and also has the effects of antioxidant, immune enhancement, and beauty and skin care, thereby improving the edible value of the frozen cheese.

[0008] According to the embodiments of the present application, the frozen cheese can further have the following additional technical features:

[0009] According to the embodiments of the present application, the lactose content in the micellar casein powder is 0.8-1.2 mass%. Thus, the introduction of too much lactose to cause the product to have crystallization phenomenon is avoided.

[0010] It should be noted that the method for obtaining the micellar casein powder of the present application is not strictly limited, and the micellar casein powder can be obtained by purchase, gift or self-preparation. In some embodiments, the preparation method of the micellar casein powder comprises:

[0011] defatting raw cow milk to obtain skimmed milk;

[0012] subjecting the skimmed milk to microfiltration membrane treatment, ultrafiltration membrane treatment, reverse osmosis membrane concentration and drying treatment to obtain the micellar casein powder.

[0013] Exemplarily, the microfiltration membrane treatment conditions include at least one of the following: a microfiltration membrane pore size of 0.1 μm to 0.4 μm; a transmembrane pressure of 0.5 bar to 1 bar; a temperature of 40°C to 60°C; using a washing mode, a volume ratio of washing water to skim milk of (3 to 3.5): 1; and a concentration factor of 1 to 2.

[0014] Exemplarily, 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 volume ratio of washing water to feed of (0.7-0.8): 1. The lactose content in the micellar casein is adjusted by microfiltration, ultrafiltration, and adjusting the volume ratio of washing water to feed. For example, a low-lactose micellar casein solution can be obtained by microfiltration, ultrafiltration, and increasing the volume ratio of washing water to feed.

[0015] Exemplarily, the reverse osmosis membrane concentration includes: a concentration pressure of 2-3 mPa, and a concentration temperature of 50-55 ℃, to obtain a micellar casein concentrate.

[0016] Exemplarily, the spray drying includes: a feed temperature of 60-70 ℃, an inlet air temperature of 160 ℃ to 180 ℃, and an outlet air temperature of 80 ℃ to 100 ℃. After spray drying, a micellar casein powder product is obtained, which has a protein content of 85-90%, a fat content of 2-4%, and a lactose content of 0.8-1.2%.

[0017] According to an embodiment of the present application, the sugar raw material includes: white granulated sugar and / or fructooligosaccharide. In this way, not only is the product provided with sweetness, but the smoothness and fineness of the taste and the expansion rate are also improved by reducing the freezing point of the mixture, binding moisture, and increasing the solid concentration, while appropriate viscosity and anti-melting properties are also imparted.

[0018] According to an embodiment of the present application, the frozen cheese includes: the fresh cheese 18-23% by mass; the guava jam 10-15% by mass; the whipping cream 19-24% by mass; the micellar casein powder 5.2-5.8% by mass; the sugar raw material 7-12% by mass; the butter 4-7% by mass; and the egg yolk liquid 2-5% by mass. In this way, the frozen cheese has a smooth and fine taste, no grainy feeling, moderate ice crystal size, high protein and easy to melt, rich milk aroma, complete shape during storage, no obvious change in ice crystal size, and stable quality.

[0019] According to the embodiment of the present application, the frozen cheese comprises a body and a core; the body comprises the micellar casein powder, the fresh cheese, the sugar raw material other than lactose, the whipping cream, the butter and the egg yolk liquid; and the core comprises the guava jam. Compared with the jam dispersed in the cheese body, the product is made into a sandwich jam frozen cheese, the product has a taste and shape similar to ice cream, the taste is excellent, and there is no obvious egg yolk liquid smell and micellar casein taste.

[0020] According to the embodiment of the present application, the raw material of the fresh cheese comprises raw cow milk, whipping cream, edible salt, locust bean gum, guar gum and a ferment. The locust bean gum and the guar gum form hydrogen bonds with water molecules through hydroxyl groups, fix free water, prevent whey from being separated out, maintain the stability of the system, and at the same time, the two kinds of gel networks can bind free water, reduce the ice crystal growth rate, and reduce the mixing of the product with the jam core after thawing.

[0021] According to the embodiment of the present application, the raw material of the guava jam comprises guava pulp, the sugar raw material other than lactose, pectin, an acidity regulator and water. The pectin has a gelation capacity, forms a three-dimensional network structure under the synergistic action of sugar and acid, locks free water, hinders crystal growth, prevents the system from being non-uniform when the core is filled, the ice crystal feeling is too strong, and even there is a sandy feeling, at the same time, reduces the mixing with the fresh cheese after thawing, and weakens the entry level of the product. In addition, the addition of the acidity regulator can also improve the taste.

[0022] According to the embodiment of the present application, the ferment comprises at least one of Lactococcus lactis, Lactococcus cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Thus, during the fermentation process, a plurality of flavor substances are produced, lactic acid is produced by fermenting lactose, and acetaldehyde, butanedione and the like are produced at the same time, the product is endowed with a unique aroma and flavor, and the viscosity of the fermented liquid is increased.

[0023] According to the embodiment of the present application, the raw material of the fresh cheese comprises raw cow milk 58-62% by mass; whipping cream 36-39% by mass; edible salt 0.6-0.9% by mass; locust bean gum 0.2-0.4% by mass; guar gum 0.01-0.03% by mass; Lactococcus lactis 0.01-0.03% by mass; Lactococcus cremoris 0.01-0.03% by mass; and Streptococcus thermophilus 0.01-0.03% by mass. Thus, the product has a soft and hard texture, is easy to melt, has a full milk flavor, and has a uniform and stable texture, and whey separation is not prone to occur.

[0024] According to the embodiment of the present application, the raw material of the guava jam comprises guava pulp 25-35% by mass; white granulated sugar 20-35% by mass; pectin 0.5-1.0% by mass; and citric acid 0.1-0.2% by mass. Thus, the product has a moderate sweet and sour ratio, a fresh and refreshing taste, a uniform and stable texture, and is not prone to mixing with the cheese after thawing.

[0025] In another aspect of the present application, the present application provides a method for preparing the frozen cheese as described above. According to an embodiment of the present application, the method comprises: mixing the micellar casein powder, fresh cheese, sugar raw material other than lactose, whipping cream, butter, egg yolk liquid and water to obtain a mixed liquid; homogenizing, sterilizing, cooling, aging, freezing the mixed liquid to obtain an expanded material; injecting the guava jam into the expanded material, and then rapidly freezing to obtain the frozen cheese. Thus, the frozen cheese prepared by the method of the present application has a delicate taste, no grainy feeling, moderate ice crystal size, high protein and easy to melt, rich milk flavor, complete shape during storage, no obvious change in ice crystal size, and stable quality.

[0026] According to an embodiment of the present application, the mixing process comprises: first mixing the water, the micellar casein powder, the sugar raw material other than lactose and part of the egg yolk liquid to obtain a mixed liquid; and second mixing the mixed liquid, fresh cheese, whipping cream, butter and the remaining part of the egg yolk liquid to obtain the mixed liquid. The batch mixing method is adopted, the powder is fully dissolved with water, and part of the egg yolk liquid is used for pre-emulsification of the liquid, which reduces the expansion of the molecular structure of the protein in all protein-containing raw materials in one-time feeding, exposes more hydrophobic groups and hydrophilic groups, and makes the liquid foam. The batch feeding method avoids the generation of flocculent products and enhances the delicate taste.

[0027] According to an embodiment of the present application, the temperature of the first mixing process is 40-45°C, the rotation speed is 1700-2000 rpm, and the time is 2-4 min. Thus, the materials can be quickly and uniformly mixed, and the loss of nutritional ingredients is reduced.

[0028] According to an embodiment of the present application, the temperature of the second mixing process is 45-50°C, the rotation speed is 1500-1800 rpm, and the time is 1-3 min. Thus, the materials can be quickly and uniformly mixed, and the loss of nutritional ingredients is reduced.

[0029] According to an embodiment of the present application, the part of the egg yolk liquid is 20-40% of the total volume of the egg yolk liquid. Thus, the liquid can be quickly and uniformly dispersed, the liquid has no air bubbles, has good fluidity, and has a delicate texture without powder and astringent feeling.

[0030] According to an embodiment of the present application, the temperature of the aging process is 2-5°C, and the time is 4-6 h. Thus, the product has a smooth, delicate taste, good flavor, and improved structural stability.

[0031] According to the embodiments of the present application, the guava jam is injected into the expanded material through a needle, the injection pressure of the guava jam is 200-250 kpa, and the injection speed of the guava jam is 10-15 mL / s. With the injection pressure and speed, the guava jam can be completely embedded in the cheese body, and the leakage phenomenon is not easy to occur.

[0032] Additional aspects and advantages of the present application will be made apparent from the following description. DETAILED DESCRIPTION

[0033] The embodiments of the present application are described in detail below. The embodiments described below are exemplary only, and are not to be construed as limiting the present application.

[0034] It should be noted that the terms "first", "second" are used only for descriptive purposes, and should not be construed as indicating or implying relative importance or an indicated number of technical features. Therefore, the features defined as "first", "second" can explicitly or implicitly include one or more of the features. Further, in the description of the present application, unless otherwise stated, the meaning of "a plurality of" is two or more.

[0035] The endpoints of the ranges and any values described herein are not limited to the precise values stated. The ranges and values should be construed to be approximations that allow for significant variation. Various ranges of values are stated in terms of being between two specific values. When values are provided as between lower and upper values, this is intended to include the values from the lower and values to the upper, as well as intermediate values to the lower and intermediate values to the upper. For values described as between ranges, the values from either, neither, or both of the range limits are also explicitly stated.

[0036] In this document, the terms "comprise" or "include" are open-ended, that is, they mean "including, but not limited to".

[0037] The present application proposes a method for preparing frozen cheese, comprising:

[0038] Formula one (fresh cheese): raw cow milk 58-62%, light cream 36-39%, edible salt 0.6-0.9%, locust bean gum 0.2-0.4%, guar gum 0.01-0.03%, lactococcus lactis milk 0.01-0.03%, lactococcus cremoris 0.01-0.03%, and streptococcus thermophilus 0.01-0.03%, based on the total mass of fresh cheese raw materials.

[0039] Formula two (guava jam): guava pulp 25-35%, white granulated sugar 20-35%, pectin 0.5-1.0%, citric acid 0.1-0.2%, and the rest is made up with water, based on the total mass of guava jam raw materials.

[0040] Formula three (core frozen cheese): fresh cheese 18-23%, whipping cream 19-24%, guava jam 10-15%, micellar casein powder 5.2-5.8%, white sugar 7-12%, butter 4-7%, egg yolk liquid 2-5%, and the rest is supplemented with water, based on the total mass of the frozen cheese.

[0041] Process one (fresh cheese):

[0042] (1) Mixing: mix raw cow milk with whipping cream, stir at a stirring speed of 18-20 rpm for 1-3 min to obtain a premix;

[0043] (2) Homogenization: homogenize the premix by heating to 60-65℃, and the homogenization pressure is 100-150 bar;

[0044] (3) Sterilization: sterilize the homogenized liquid by pasteurization, the temperature is 70-75℃, and the time is 10-15 s;

[0045] (4) Cooling: cool the sterilized liquid to a fermentation temperature of 28-32℃ in a cold water bath;

[0046] (5) Fermentation: add Lactococcus lactis, Lactococcus cremoris, and Streptococcus thermophilus to the liquid and mix well, first ferment at 36-40℃ until the pH value reaches 5.3-5.5, then ferment at 27-32℃ until the pH value reaches 4.5-4.7 to obtain a curd;

[0047] (6) Stirring: mix the curd with edible salt, locust bean gum, and guar gum, heat to 50℃, stir at a speed of 1000-1500 rpm for 3 min, then heat to 80-85℃, and shear at 1200-1500 rpm for 1-3 min;

[0048] (7) Filling: fill the liquid into sterile bags and cool for standby.

[0049] Process two (guava jam):

[0050] (1) Raw material preparation: select fresh ripe guava with appropriate color and wash it clean with water.

[0051] (2) Beating: peel and cut into blocks after washing, and beat the guava blocks with a tissue crusher for 1-3 min to form a mud slurry.

[0052] (3) Sieving: sieve the beaten slurry once to make it finer.

[0053] (4) Blending: mix the guava slurry with citric acid, white sugar, pectin, and water.

[0054] (5) Cook: The mixed mixture is boiled for 2 min to achieve sterilization and concentration.

[0055] (6) Sub-packaging: After the jam is cooked, it is filled into a clean container and sterilized in a high-temperature sterilization pot, and then cooled for standby.

[0056] Process three (center-filled frozen cheese):

[0057] (1) One-time feeding and mixing: The ingredients are heated to 40-45°C in a melting pot, and micellar casein powder, white sugar, and 30% egg yolk liquid are added and mixed at a stirring speed of 1700-2000 rpm for 2-4 min.

[0058] (2) Secondary feeding and mixing: Fresh cheese, butter, whipped cream, and the remaining egg yolk liquid are added and mixed at 45-50°C and a stirring speed of 1500-1800 rpm for 1-3 min.

[0059] (3) Preheating and homogenization: The mixed liquid is preheated to 55-65°C and homogenized at a pressure of 110-140 bar.

[0060] (4) Sterilization: After homogenization, the liquid is sterilized at a temperature of 80-85°C for 3-5 min.

[0061] (5) Cooling: The liquid is cooled to 2-5°C.

[0062] (6) Aging: The liquid is aged at 2-5°C for 4-6 h.

[0063] (7) Freezing: The aged liquid is frozen using a freezing machine, and the discharge temperature is controlled at -5°C to -3°C.

[0064] (8) Molding: The expanded material is filled into the mold, occupying 60-70% of the mold volume, and a central cavity is reserved for core injection.

[0065] (9) Pressure core injection: A guava jam is injected into the expanded material through a needle using a multi-needle high-pressure core injection machine, with an injection pressure of 200-250 kPa, an injection speed of 10-15 mL / s, a needle insertion depth of 80-90% of the expanded material thickness along the needle insertion direction, and a guava jam temperature of 4-6°C.

[0066] (10) Dynamic tail sealing: After core injection, the needle is immediately withdrawn, and a small amount of low-temperature expanded material (-4°C to -2°C) is injected at a pressure of 220-240 kPa to seal the needle hole and form a physical sealing layer.

[0067] (11) Fork insertion: The fork is automatically inserted using a fork insertion machine.

[0068] (12) Ejection: The mold is automatically ejected by water spraying.

[0069] (13) Package frozen: product is packaged and placed in a -40°C and below freezing tunnel for freezing.

[0070] The preparation steps of the micellar casein powder (lactose 0.9%) are as follows:

[0071] The raw milk is subjected to defatting treatment to obtain skim milk;

[0072] The skim milk is subjected to microfiltration membrane treatment, ultrafiltration membrane treatment, reverse osmosis membrane concentration and drying treatment to obtain the micellar casein powder.

[0073] The microfiltration membrane treatment conditions are as follows: the microfiltration membrane pore size is 0.2 μm; the transmembrane pressure is 1 bar; the temperature is 50°C; the washing mode is used, the volume ratio of washing water to skim milk is 3:1; and the concentration coefficient is 2.

[0074] The ultrafiltration membrane treatment conditions are as follows: the ultrafiltration membrane pore size is 5000 kDa, the pressure is 3 bar, the concentration coefficient is 2.5, and the volume ratio of washing water to feed is 0.75:1.

[0075] The reverse osmosis membrane concentration includes: the concentration pressure is 2 mPa, and the concentration temperature is 50°C, to obtain a micellar casein concentrate.

[0076] The spray drying includes: the feed temperature is 65°C, the inlet air temperature is 180°C, and the outlet air temperature is 85°C. After spray drying, the micellar casein powder product is obtained, wherein the protein content is 90%, the fat content is 2%, and the lactose content is 0.9%.

[0077] The scheme of the present application will be explained below in conjunction with examples. Those skilled in the art will understand that the following examples are only used to illustrate the present application, and should not be regarded as limiting the scope of the present application. If the specific technology or conditions are not specified in the examples, the technology or conditions described in the literature in the art or according to the product instructions are used. If the reagents or instruments are not specified by the manufacturer, they are all conventional products that can be obtained by purchase.

[0078] Examples 1-5

[0079] 1. Formulation

[0080] See Table 1.

[0081] Table 1. Formulation

[0082]

[0083] 2. Process

[0084] Process one (fresh cheese):

[0085] (1) Mixing: mixing raw milk and whipping cream, stirring at 18-20 rpm for 1-3 min to obtain premix;

[0086] (2) Homogenization: homogenizing the premix at 60-65°C, with a pressure of 100-150 bar;

[0087] (3) Sterilization: sterilizing the homogenized liquid at 70-75°C for 10-15 s;

[0088] (4) Cooling: cooling the sterilized liquid to 28-32°C in a cold water bath;

[0089] (5) Fermentation: adding Lactococcus lactis, Lactococcus cremoris, and Streptococcus thermophilus to the liquid and stirring to mix, first fermenting at 36-40°C until the pH is 5.3-5.5, then fermenting at 27-32°C until the pH is 4.5-4.7, to obtain curd;

[0090] (6) Stirring: mixing the curd with edible salt, locust bean gum, and guar gum, heating to 50°C, stirring at 1000-1500 rpm for 3 min, then heating to 80-85°C, and shearing at 1200-1500 rpm for 1-3 min;

[0091] (7) Filling: filling the liquid into sterile bags and cooling for standby use.

[0092] Process two (guava jam):

[0093] (1) Raw material preparation: selecting fresh, mature, and appropriately colored guavas, and washing them clean.

[0094] (2) Beating: peeling and cutting the washed guavas into chunks, and beating the chunks into a paste with a tissue crusher for 1-3 min.

[0095] (3) Sieving: sieving the beaten paste to make it finer.

[0096] (4) Mixing: mixing the guava paste with citric acid, white sugar, pectin, and water.

[0097] (5) Boiling: boiling the mixed mixture for 2 min to achieve sterilization and concentration.

[0098] (6) Sub-packing: after the jam is cooked, filling it into clean containers, heating and sterilizing it with a high-temperature sterilization pot, and cooling for standby use.

[0099] Process three (sandwich cheese):

[0100] (1) One-time feeding mixing: heat the ingredient water to 40-45°C in a melting pot, add micellar casein powder, white granulated sugar, 30% egg yolk liquid, and mix at a stirring speed of 1700-2000 rpm for 2-4 min.

[0101] (2) Two-time feeding mixing: add cream cheese, butter, whipping cream, and the remaining egg yolk liquid, and mix at a stirring speed of 1500-1800 rpm for 1-3 min.

[0102] (3) Preheating and homogenization: preheat the mixed liquid to 55-65°C and perform homogenization at a pressure of 110-140 bar.

[0103] (4) Sterilization: after homogenization, sterilize the liquid at a temperature of 80-85°C for 3-5 min.

[0104] (5) Cooling: cool the liquid to 2-5°C.

[0105] (6) Aging: store at 2-5°C for 4-6 h.

[0106] (7) Freezing: freeze the aged liquid using a freezing machine, and control the discharge temperature to be -5°C to -3°C.

[0107] (8) Molding: fill the expanded material to occupy 60-70% of the mold volume, and reserve a central cavity for core injection.

[0108] (9) Pressure core injection: use a multi-needle high-pressure core injection machine to inject guava jam into the expanded material through the needles, with an injection pressure of 200-250 kPa, an injection speed of 10-15 mL / s, a needle insertion depth of 80-90% of the thickness of the expanded material along the needle insertion direction, and a guava jam temperature of 4-6°C.

[0109] (10) Dynamic tail sealing: immediately withdraw the needles after core injection, and simultaneously inject a small amount of low-temperature expanded material (-4°C to -2°C) at a pressure of 220-240 kPa to seal the needle holes and form a physical sealing layer.

[0110] (11) Chopstick insertion: use a chopstick insertion machine to automatically insert chopsticks.

[0111] (12) Mould removal: automatically remove the mould by spraying water.

[0112] (13) Packaging and quick freezing: after packaging, place the product in a -40°C or below freezing tunnel for quick freezing.

[0113] The specific process parameters are shown in Table 2.

[0114] Table 2 Process parameters

[0115]

[0116] Comparative Example 1

[0117] Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of micellar casein powder added was 7.0%.

[0118] Comparative Example 2

[0119] Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of egg yolk liquid added was 1.0%.

[0120] Comparative Example 3

[0121] Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of fresh cheese added was 13%.

[0122] Comparative Example 4

[0123] Frozen cheese was prepared according to the method of Example 1, characterized in that the amount of whipped cream added in fresh cheese was 25%.

[0124] Comparative Example 5

[0125] Frozen cheese was prepared according to the method of Example 1, characterized in that the aging time was shortened to 3h.

[0126] Comparative Example 6

[0127] Frozen cheese was prepared according to the method of Example 1, characterized in that guava was replaced by strawberry.

[0128] Comparative Example 7

[0129] Frozen cheese was prepared according to the method of Example 1, characterized in that egg yolk liquid was replaced by locust bean gum.

[0130] Comparative Example 8

[0131] Frozen cheese was prepared according to the method of Example 1, characterized in that no egg yolk liquid was added.

[0132] Comparative Example 9

[0133] Frozen cheese was prepared according to the method of Example 1, characterized in that micellar casein powder was replaced by whey powder.

[0134] Test Example

[0135] The frozen cheese prepared in Examples 1-5 and Comparative Examples 1-9 was respectively determined for texture and mouthfeel, and the texture evaluation is shown in Table 3. Ten professionals were invited to evaluate the flavor, mouthfeel, jam flavor, and texture, and the sensory evaluation rules are shown in Table 4.

[0136] Table 3 Product texture evaluation data

[0137] Table 3 Product texture evaluation data

[0138] Table 4 Sensory evaluation table

[0139]

[0140] As can be seen from Table 5 and Table 6, compared with Comparative Examples 1-9, the frozen cheese prepared in Example 1-5 has overall flavor integration, mouthfeel coordination, the viscosity of the outer layer cheese ensures good wrapping of the product during the core injection operation, firmly wraps the core and is not easy to break, and presents a delicate and soft mouthfeel when the product melts in the mouth, the fruit sauce has a smooth mouthfeel, and there is no obvious ice crystal feeling, and the product has uniform and stable texture.

[0141] Compared with Example 1, the cheese prepared in Comparative Example 1 has a hard texture and is not easy to melt in the mouth due to the excessive amount of micellar casein powder.

[0142] Compared with Example 1, the product prepared in Comparative Example 2 has a sandy and powdery feeling, insufficient delicacy, and insufficient milk aroma.

[0143] Compared with Example 1, the product prepared in Comparative Example 3 has insufficient milk aroma, insufficient expansion rate, and a soft texture due to the insufficient amount of fresh cheese.

[0144] Compared with Example 1, the product prepared in Comparative Example 4 has insufficient milk aroma, insufficient expansion rate, and a hard texture due to the insufficient amount of whipped cream in the fresh cheese.

[0145] Compared with Example 1, the product prepared in Comparative Example 5 has insufficient aging time, ice crystals are generated in the slurry during the freezing process, which affects the flavor release, and the cross-linking reaction of protein, fat, small molecules and colloids is weakened.

[0146] Compared with Example 1, the product prepared in Comparative Example 6 has a harsh flavor and a sour taste due to the replacement of guava with strawberry, and the cheese aroma cannot be highlighted.

[0147] Compared with Example 1, the product prepared in Comparative Example 7 has insufficient delicacy, a powdery feeling, weakened milk aroma, increased viscosity of the outer layer cheese, and insufficient expansion rate of the slurry due to the replacement of egg yolk liquid with locust bean gum.

[0148] Compared with Example 1, the product prepared in Comparative Example 8 has a granular feeling, no milk aroma, and uneven texture due to the absence of egg yolk liquid, and the viscosity of the outer layer cheese is reduced and the expansion rate of the slurry is insufficient.

[0149] Compared with Example 1, the product prepared in Comparative Example 9 has a weak three-dimensional network structure support, a light and thin mouthfeel, insufficient viscosity, and a decreased expansion rate due to the replacement of micellar casein powder with whey powder, and there are crystal particles and crystallization phenomena.

[0150] Table 5 Sensory evaluation of cheese prepared in Examples and Comparative Examples

[0151]

[0152] Table 6 Cheese texture evaluation of the prepared examples and comparative examples

[0153]

[0154] Although the embodiments of the present application have been shown and described above, it is understood that the above-described embodiments are exemplary and are not to be construed as limiting the present application, and those skilled in the art can make changes, modifications, substitutions and variations to the above-described embodiments within the scope of the present application.

Claims

1. A frozen cheese, characterized in that, consists of: fresh cheese 18~23 mass%; guava jam 10~15 mass%; whipped cream 19~24 mass%; micellar casein powder 5.2~5.8 mass%; sugar raw material other than lactose 7~12 mass%; butter 4~7 mass%; egg yolk liquid 2~5 mass%; the frozen cheese comprises: a body and a core; the body comprises: the micellar casein powder, the fresh cheese, the sugar raw material other than lactose, the whipped cream, the butter and the egg yolk liquid; the core comprises the guava jam; the frozen cheese is a sandwich frozen cheese ice cream.

2. Frozen cheese according to claim 1, characterized in that, the lactose content in the micellar casein powder is 0.8~1.2 mass%.

3. The frozen cheese of claim 1, wherein, the sugar raw material other than lactose comprises: white granulated sugar and / or fructo-oligosaccharide.

4. The frozen cheese of claim 1, wherein, raw materials of the fresh cheese comprise: raw cow milk, whipped cream, edible salt, locust bean gum, guar gum and fermenting agent; raw materials of the guava jam comprise: guava pulp, the sugar raw material other than lactose, pectin, acidity regulator and water; the fermenting agent comprises at least one of lactococcus lactis, lactococcus cremoris, streptococcus thermophilus and lactobacillus delbrueckii bulgaricus; the acidity regulator comprises citric acid.

5. The frozen cheese of claim 4, wherein, raw materials of the fresh cheese comprise: raw cow milk 58~62 mass%; whipped cream 36~39 mass%; edible salt 0.6~0.9 mass%; locust bean gum 0.2~0.4 mass%; guar gum 0.01~0.03 mass%; lactococcus lactis milk 0.01~0.03 mass%; lactococcus cremoris 0.01~0.03 mass%; streptococcus thermophilus 0.01~0.03 mass%; raw materials of the guava jam comprise: guava pulp 25~35 mass%; white granulated sugar 20~35 mass%; pectin 0.5~1.0 mass%; citric acid 0.1~0.2 mass%.

6. A method of preparing the frozen cheese according to any one of claims 1 to 5, characterized in that, comprises: mixing the micellar casein powder, fresh cheese, sugar raw material other than lactose, whipped cream, butter, egg yolk liquid and water to obtain a mixed liquid; homogenizing, sterilizing, cooling, aging, freezing the mixed liquid to obtain an expanded material; injecting the guava jam into the expanded material and then quick-freezing to obtain the frozen cheese.

7. The method of claim 6, wherein, the mixing comprises: first mixing water, the micellar casein powder, sugar raw material other than lactose and part of the egg yolk liquid to obtain a mixed liquid; second mixing the mixed liquid, fresh cheese, whipped cream, butter and the remaining part of the egg yolk liquid to obtain the mixed liquid; the first mixing is at a temperature of 40~45℃, a rotation speed of 1700~2000 rpm and a time of 2~4 min; the second mixing is at a temperature of 45~50℃, a rotation speed of 1500~1800 rpm and a time of 1~3 min; the part of the egg yolk liquid is 20~40% of the total volume of the egg yolk liquid.

8. The method of claim 6, wherein, the aging is at a temperature of 2~5℃ and a time of 4~6 h; The guava jam is injected into the expanded material through a needle, the injection pressure of the guava jam is 200-250 kpa, and the injection speed of the guava jam is 10-15 mL / s.

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