Novel young processed cheese and preparation method thereof

Abstract

The invention discloses novel young processed cheese and a preparation method thereof, and further improves the taste and nutrition of cheese products in the food field. The preparation method comprises the following steps: (1) weighing related raw materials by weight; and (2) preparing the lonicera caerulea into the lonicera caerulea jam. (3) cutting and crushing natural cheese, adding water, heating for melting, decalcifying, adjusting the pH value, adding related raw materials into the natural cheese, and uniformly mixing; and (4) dissolving soybean protein isolate and glycerol in distilled water, stirring at 85 DEG C, cooling to room temperature, adding anthocyanin to prepare an anthocyanin / SPI composite film, and covering the surface of the prepared reproduced cheese with the prepared edible film. The product has the advantages of high-quality raw materials, scientific and nutritional formula and mature processing technology, and is innovated in the forms of flavor, appearance and the like in the direction of diversification, health and comprehensive nutrition. The market prospect is good, and the development space is very large. On the basis of a core basic product, the functions of the product are extended, and powerful support is provided for development of the functional food market.

Description

[Technical Field]

[0001] This invention relates to a processed cheese and its preparation method, and more particularly to a novel youth processed cheese and its preparation method. [Background Technology]

[0002] Due to dietary habits, cheese consumption in China started relatively late, and the market is still in a stage of development and expansion. Since cheese is not a traditional Chinese food, most consumers know very little about it, and domestically produced cheeses tend to have a strong, pungent flavor, resulting in generally low consumer acceptance.

[0003] After nearly a decade of continuous development, China's domestic dairy industry has achieved increasingly stable and standardized production processes, providing a potential cost advantage for entering the cheese market. Simultaneously, the international environment for cheese products is relatively more mature. From a consumer perspective, consumers, especially the younger generation, are gradually accepting cheese products. Currently, China has a substantial cheese market, with cheese accounting for 77% of catering consumption, and processed cheese accounting for 80% of that, dominating the cheese market. The current cheese consumption market is still in its early stages, with enormous future potential. However, children's cheese is currently performing particularly well in the processed cheese market, with children and young adults being the primary consumers. Statistics show that young consumers in first- and second-tier cities are the main cheese consumer group. This product targets young people, seeking breakthroughs in adult processed cheese while filling market gaps and expanding the consumer base. This patented product emphasizes health and wellness; for young people, we focus on calcium supplementation and enhanced flavor, designing it specifically to meet their needs and effectively addressing market trends. [Summary of the Invention]

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a new type of youth-oriented processed cheese that is healthy, delicious, and has a rich flavor.

[0005] The second objective of this invention is to provide a novel processed youth cheese and its preparation method.

[0006] The objective of this invention is achieved through the following technical solution:

[0007] A novel processed cheese for young people and its preparation method comprises the following steps:

[0008] (1) Weigh out the following ingredients by weight: 60-62 parts natural cheese, 8-10 parts water, 10-12 parts blueberry jam, 2-4 parts milk thistle (silymarin), 6-8 parts sucrose, 0.8-1 parts carrageenan:xanthan gum (4:1), 2-2.2 parts conjugated linoleic acid, 1.8-2 parts medium-chain triglycerides, 1-1.2 parts soybean oligopeptides, 1-1.2 parts vitamin D, 1.8-2 parts emulsified salt, 2-2.2 parts glycerol, 5.5-5.7 parts soy protein isolate, 91-93 parts distilled water, and 0.2-0.4 parts blueberry anthocyanins.

[0009] (2) The honeysuckle berries are washed, crushed, homogenized, and fermented with yeast. After heating at 70℃~80℃ to remove foam, sucrose and citric acid are added. The mixture is then filtered, concentrated, and cooled to make honeysuckle jam.

[0010] (3) Cut and crush the natural cheese, add water and mix, heat to 75℃~85℃ to melt, add emulsified salt to decalcify and adjust pH value, then add the blueberry jam, milk thistle (silymarin), carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides, and vitamins to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 20~30min.

[0011] (4) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 450-550 r / min for 45-55 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 450-550 r / min for 15-25 min to disperse the anthocyanins evenly, degas by sonication (300W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

[0012] In this invention, preferably, the heating and defoaming temperature in step (2) is 70°C to 80°C.

[0013] In this invention, preferably, the heating and melting temperature in step (3) is 75°C to 85°C, the homogenization pressure is 20 MPa, and the homogenization time is 20 to 30 min.

[0014] In this invention, preferably, the stirring speed in step (4) is 450-550 r / min, the stirring time at 85°C is 45-55 min, and the stirring time at room temperature is 15-25 min.

[0015] In this invention, both honeysuckle berry anthocyanins and honeysuckle berry jam are extracted from fresh honeysuckle berries.

[0016] The beneficial effects of this invention are:

[0017] 1) With the improvement of people's living standards, consumers' demand for healthy food is constantly increasing, and the concept of healthy eating has taken root in people's hearts. This patented product is mainly targeted at teenagers, meeting their nutritional needs. It uses fermented honeysuckle berry juice, milk thistle, soybean oligopeptides, medium-chain triglycerides, conjugated linoleic acid (ω-linoleic acid), vitamin D, and natural cheese (>50%) as the main raw materials to create a unique new type of processed cheese product.

[0018] 2) Processed cheese uses soybean protein-based packaging film. This packaging film conforms to the concept of sustainable development and has many excellent properties such as hydration and emulsification. It has great development potential in food processing and leads the trend of new packaging.

[0019] 3) This product uses high-quality raw materials, has a scientifically formulated and nutritious recipe, and employs mature processing technology. It innovates in flavor and appearance, moving towards diversification, health, and comprehensive nutrition. The market prospects are promising, with significant development potential. Based on the core product, its functions are extended, providing strong support for the development of the functional food market.

Detailed Implementation Methods

[0020] The specific embodiments of the present invention are described in detail below, and their advantages and features will become clearer with the description. However, the embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions can be made to the details and form of the technical solutions of the present invention without departing from the spirit and scope of the present invention, but all such modifications and substitutions fall within the protection scope of the present invention.

[0021] Example 1

[0022] A method for preparing double-protein probiotic ice cream includes the following steps:

[0023] (1) Weigh out the following ingredients by weight: 61 parts natural cheese, 10 parts water, 11 parts blueberry jam, 4 parts milk thistle (silymarin), 6 parts sucrose, 1 part carrageenan:xanthan gum (4:1), 2.2 parts conjugated linoleic acid, 1.8 parts medium-chain triglycerides, 1 part soybean oligopeptide, 1 part vitamin D, 1.8 parts emulsified salt, 2 parts glycerol, 5.7 parts soy protein isolate, 92 parts distilled water, and 0.3 parts blueberry anthocyanin.

[0024] (2) The honeysuckle berries are washed, crushed, homogenized, and fermented with yeast. After heating at 70°C to remove foam, sucrose and citric acid are added. The mixture is then filtered, concentrated, and cooled to make honeysuckle jam.

[0025] (3) Cut and crush the natural cheese, add water and mix, heat to 75°C to melt, add emulsified salt to decalcify and adjust pH value, then add the blueberry jam, milk thistle (silymarin), carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides, and vitamins to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 20min.

[0026] (4) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 450 r / min for 45 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 450 r / min for 15 min to disperse the anthocyanins evenly, degas by sonication (300 W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

[0027] Example 2

[0028] A method for preparing double-protein probiotic ice cream includes the following steps:

[0029] (1) Weigh out the following ingredients by weight: 61 parts natural cheese, 9 parts water, 11 parts blueberry jam, 3 parts milk thistle (silymarin), 7 parts sucrose, 0.9 parts carrageenan:xanthan gum (4:1), 2.1 parts conjugated linoleic acid, 1.9 parts medium-chain triglycerides, 1.1 parts soybean oligopeptides, 1.1 parts vitamin D, 1.9 parts emulsified salt, 2.1 parts glycerol, 5.6 parts soy protein isolate, 92 parts distilled water, and 0.3 parts blueberry anthocyanin.

[0030] (2) The honeysuckle berries are washed, crushed, homogenized, and fermented with yeast. After heating at 75°C to remove foam, sucrose and citric acid are added. The mixture is then filtered, concentrated, and cooled to make honeysuckle jam.

[0031] (3) Cut and crush the natural cheese, add water and mix, heat to 80°C to melt, add emulsified salt to decalcify and adjust pH value, then add the blueberry jam, milk thistle (silymarin), carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides, and vitamins to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 25min.

[0032] (4) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 500 rpm for 50 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 500 rpm for 20 min to disperse the anthocyanins evenly, degas by sonication (300 W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

[0033] Example 3

[0034] A method for preparing double-protein probiotic ice cream includes the following steps:

[0035] (1) Weigh out the following ingredients by weight: 62 parts natural cheese, 9 parts water, 12 parts blueberry jam, 2 parts milk thistle (silymarin), 6 parts sucrose, 1 part carrageenan:xanthan gum (4:1), 2 parts conjugated linoleic acid, 2 parts medium-chain triglycerides, 1 part soybean oligopeptide, 1.2 parts vitamin D, 1.8 parts emulsified salt, 2.2 parts glycerol, 5.5 parts soy protein isolate, 92.3 parts distilled water, and 0.2 parts blueberry anthocyanin.

[0036] (2) The honeysuckle berries are washed, crushed, homogenized, and fermented with yeast. After heating at 80°C to remove foam, sucrose and citric acid are added. The mixture is then filtered, concentrated, and cooled to make honeysuckle berry jam.

[0037] (3) Cut and crush the natural cheese, add water and mix, heat to 85°C to melt, add emulsified salt to decalcify and adjust pH value, then add the blueberry jam, milk thistle (silymarin), carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides, and vitamins to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 30min.

[0038] (4) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 550 rpm for 55 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 550 rpm for 25 min to disperse the anthocyanins evenly, degas by sonication (300 W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

[0039] Example 4

[0040] Thirty volunteers were randomly divided into three groups of 10 each. Group 1 consumed the low-sugar peach gum double-protein probiotic yogurt prepared in Example 1, Group 2 consumed the low-sugar peach gum double-protein probiotic yogurt prepared in Example 2, and Group 3 consumed the low-sugar peach gum double-protein probiotic yogurt prepared in Example 3.

[0041] In Group 1, 10 people reported that they found the taste of the double-protein probiotic ice cream from Example 1 to be acceptable.

[0042] In Group 2, 10 people reported that they found the taste of the double-protein probiotic ice cream from Example 2 to be acceptable.

[0043] Nine people in Group 3 reported that they found the taste of the double-protein probiotic ice cream from Example 3 to be acceptable.

Claims

1. A novel processed youth cheese and its preparation method, comprising the following steps: (1) Weigh out the following ingredients by weight: 60-62 parts natural cheese, 8-10 parts water, 10-12 parts blueberry jam, 2-4 parts milk thistle (silymarin), 6-8 parts sucrose, 0.8-1 parts carrageenan:xanthan gum (4:1), 2-2.2 parts conjugated linoleic acid, 1.8-2 parts medium-chain triglycerides, 1-1.2 parts soybean oligopeptides, 1-1.2 parts vitamin D, 1.8-2 parts emulsified salt, 2-2.2 parts glycerol, 5.5-5.7 parts soy protein isolate, 91-93 parts distilled water, and 0.2-0.4 parts blueberry anthocyanins. (2) The honeysuckle berries are washed, crushed, homogenized, and fermented with yeast. After heating at 70℃~80℃ to remove foam, sucrose and citric acid are added. After filtration, concentration and cooling, honeysuckle berry jam is made. (3) Cut and crush the natural cheese, add water and mix, heat to 75℃~85℃ to melt, add emulsified salt to decalcify and adjust pH value, then add the blueberry jam, milk thistle (silymarin), carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides, and vitamins to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 20~30min. (4) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 450-550 r / min for 45-55 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 450-550 r / min for 15-25 min to disperse the anthocyanins evenly, degas by sonication (300W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

2. The method according to claim 1, characterized in that: The cheese mentioned is natural cheese.

3. The method according to claim 1, characterized in that: The honeysuckle berry anthocyanins and honeysuckle berry jam are both extracted from fresh honeysuckle berries.

4. The novel youth-processed cheese prepared by the method of claims 1-3.