Grease composition for processed cheese and preparation method thereof

Abstract

The invention discloses a grease composition for processed cheese and a preparation method thereof, and the grease composition for processed cheese comprises the following components in percentage by weight: 30-50% of modified milk fat; 25%-45% of structured vegetable fat; 5%-15% of whey powder; 2%-8% of a compound emulsifier; 1%-5% of a flavor enhancer; 0.1%-1.8% of an antioxidant stabilizer; and the balance of deionized water. The grease composition has the remarkable effects that the grease composition adaptive to a processed cheese emulsification system is constructed by compounding the modified milk fat, the structured vegetable fat and the functional additive according to a specific proportion, and the technical problems of high cost, poor melt drawing property, insufficient compatibility and weak flavor stability of the existing grease are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to an oil and fat composition for processed cheese and a preparation method thereof. BACKGROUND

[0002] Processed cheese is a dairy product made from natural cheese as the main raw material, with the addition of oil and fat, emulsifying salt, stabilizer and other auxiliary materials, through processes such as heating, melting, emulsification and molding. The oil and fat component directly affects the taste, texture, processing performance and shelf life of the product.

[0003] The existing oil and fat for processed cheese mainly has the following technical defects: 1. Single milk fat has high cost and insufficient stringing property after melting, which is prone to oiling and caking during high-temperature processing such as baking and grilling, and the flavor volatilizes quickly; 2. Plant-based oil and fat such as palm oil and coconut oil has lower cost, but poor compatibility with natural cheese, insufficient emulsification stability, easy product layering, and lack of unique creamy flavor of milk fat, resulting in an oily taste; 3. Existing composite oil and fat is mainly physically mixed, without optimization for the emulsification system of processed cheese, resulting in a narrow melting temperature range (usually 35-40℃), hardening at low temperature and flowing at high temperature, poor processing adaptability; 4. Oxidation and rancidity of oil and fat during storage, producing a fishy smell, affecting the flavor stability of the product and shortening the shelf life.

[0004] In view of the above defects, it is urgent to construct an oil and fat composition suitable for the emulsification system of processed cheese to solve the technical problems of high cost, poor stringing property after melting, insufficient compatibility and weak flavor stability of existing oil and fat. SUMMARY

[0005] In view of the deficiencies of the prior art, the purpose of the present application is to provide an oil and fat composition for processed cheese and a preparation method thereof, which has good compatibility with natural cheese, strong emulsification stability, can significantly improve the melting stringing property, flavor layering and storage stability of processed cheese, while reducing production cost and widening the processing application scenarios.

[0006] To achieve the above purpose, the technical scheme adopted by the present application is as follows: In a first aspect, the present application provides an oil and fat composition for processed cheese, which is characterized by comprising the following components in terms of weight percentage: modified milk fat 30%-50%; structured vegetable fat 25%-45%; whey powder 5%-15%; composite emulsifier 2%-8%; flavor enhancer 1%-5%; antioxidant stabilizer 0.1%-1.8%; and the balance is deionized water.

[0007] Further, the modified milk fat is prepared by enzymatic interesterification of natural milk fat, and has an iodine value of 28-35 g / 100g and a melting point of 38-42 DEG C.

[0008] Further, the enzymatic interesterification uses lipase Lipozyme RMIM, and the reaction temperature is 60-65 DEG C and the reaction time is 4-6 h.

[0009] Further, the structured vegetable fat is prepared by hydrogenation modification of palm oil and coconut oil compounded at a weight ratio of 7:3, and has an iodine value of 15-20 g / 100g and a melting point of 40-45 DEG C.

[0010] Further, the hydrogenation modification uses a nickel catalyst, and the reaction pressure is 0.2-0.3 MPa, the reaction temperature is 140-150 DEG C, and the content of SOS type triglyceride in the structured vegetable fat is greater than or equal to 60%.

[0011] Further, the composite emulsifier is prepared by compounding glycerol monostearate, polyglycerol fatty acid ester and soybean lecithin at a weight ratio of 4:2:1.

[0012] Further, the flavor enhancer is prepared by compounding gamma-decalactone, milk incense and butanedione at a weight ratio of 3:1:1.

[0013] Further, the antioxidant stabilizer is prepared by compounding tocopherol, ascorbic acid palmitate and rosemary extract at a weight ratio of 3:2:1.

[0014] In a second aspect, the application provides a preparation method of the oil and fat composition for processed cheese according to the first aspect, comprising the following steps: Step 1, preparation of modified milk fat: after melting the natural milk fat, lipase Lipozyme RMIM is added, and enzymatic interesterification reaction is carried out for 4-6 h, and then inactivation and filtration are carried out to obtain the modified milk fat; Step 2, preparation of structured vegetable fat: palm oil and coconut oil are compounded and melted, a nickel catalyst is added, and hydrogenation reaction is carried out for 3-4 h, and then filtration is carried out to obtain the structured vegetable fat; Step 3, pretreatment of composite emulsifier: the composite emulsifier is mixed with deionized water, heated and dissolved to prepare an emulsifier aqueous solution; Step 4, compounding of oil and fat composition: the modified milk fat, the structured vegetable fat, the whey powder, the emulsifier aqueous solution, the flavor enhancer and the antioxidant stabilizer are sequentially compounded and stirred in a vacuum stirring tank to obtain a uniform system; Step 5, product treatment: degassing, homogenization, cooling and packaging are carried out to obtain the finished product.

[0015] Further, in step 4, the vacuum degree is -0.08~-0.09 MPa, the compounding temperature is 55-70 DEG C, and the total stirring time is 60-90 min. In step 5, the homogenization pressure is 20-25 MPa, and the cooling temperature is 10-15℃.

[0016] The significant effects of the present application are: 1. The present application widens the melting temperature range of the oil and fat composition to 32-48℃ by utilizing the synergistic effect of modified milk fat and structured vegetable fat, and the length of the cheese string after heating can reach 8-12 cm, and the cheese string is uniform and not easy to break, which is suitable for high-temperature processing scenarios. 2. The present application restores the natural cheese flavor of milk aroma by the synergistic effect of the compounded flavor enhancer and milk fat, and the oil and fat composition obtained has rich layers and no greasy feeling of vegetable fat, and the product has a smooth and delicate taste. 3. The present application fully utilizes the compatibility of the composite emulsifier to optimize the compatibility of oil and water, and the reprocessed cheese obtained from the oil and fat composition has no delamination and oiling phenomenon during storage. 4. The present application utilizes the antioxidant stabilizer to inhibit the oxidation of oil and fat, and the storage period of the product at 4℃ can reach 6 months, and the acid value growth rate under accelerated storage conditions at 25℃ is reduced by more than 60% compared with traditional oil and fat. 5. The present application replaces part of the high-value milk fat with structured vegetable fat, and the raw material cost of the oil and fat composition is reduced by 35%-45% compared with pure milk fat, and the product quality is not affected. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 is a preparation flowchart of the oil and fat composition of the present application. DETAILED DESCRIPTION

[0018] The specific embodiments and working principles of the present application will be further described in detail below with reference to the accompanying drawings.

[0019] Example 1: The present application provides an oil and fat composition for reprocessed cheese, which comprises the following components by weight percentage: modified milk fat 30%; structured vegetable fat 45%; whey powder 10%; composite emulsifier 2%; flavor enhancer 1%; antioxidant stabilizer 1.4%; deionized water 10.6%; wherein: The modified milk fat is obtained by enzymatic interesterification modification of natural milk fat, and has an iodine value of 35 g / 100 g and a melting point of 42℃; The structured vegetable fat is obtained by hydrogenation modification of palm oil and coconut oil compounded at a weight ratio of 7:3, and has an iodine value of 20 g / 100 g and a melting point of 45℃; The composite emulsifier is compounded by monostearin, polyglycerol fatty acid ester, and soy lecithin at a weight ratio of 4:2:1; The flavor enhancer is compounded by γ-decalactone, milk fragrance, and butanedione at a weight ratio of 3:1:1. The antioxidant stabilizer is a compound of tocopherol, ascorbic acid palmitate and rosemary extract in a weight ratio of 3:2:1.

[0020] As Figure 1 shown, the embodiment also proposes a preparation method of the above-mentioned oil and fat composition for processed cheese, and the specific steps are as follows: Step 1, preparation of modified milk fat: Take the natural milk fat and heat it to 50℃ to melt, add the lipase Lipozyme RMIM, and the addition amount is 0.5% of the mass of the natural milk fat. Perform the enzymatic transesterification reaction at 60℃ under the condition of stirring speed 50r / min for 6h. After the reaction is completed, heat to 85-90℃ for 20min to inactivate the lipase, remove the impurities by plate and frame filtration, and obtain the modified milk fat, which is cooled to 25℃ for standby; Step 2, preparation of structured vegetable fat: Take the palm oil and coconut oil in a weight ratio of 7:3, mix and heat to 60-65℃ to melt, add the nickel catalyst, and the addition amount is 0.1% of the mass of the mixed oil. Hydrogenation reaction is carried out at 140℃ for 4h by introducing hydrogen to maintain the pressure of the reaction system at 0.2MPa. After the reaction is completed, cool to 75℃, filter to remove the catalyst, and obtain the structured vegetable fat, which is cooled to 25℃ for standby; Step 3, pretreatment of composite emulsifier: Take the glyceryl monostearate, polyglycerol fatty acid ester and soybean lecithin according to the proportion, mix, add 5 times the mass of deionized water, heat to 75℃ and stir to dissolve, and prepare the emulsifier aqueous solution for standby; Step 4, oil and fat composition compounding: In a vacuum stirring tank, add the modified milk fat and structured vegetable fat, heat to 60℃, open the vacuum, and stir at 100r / min for 30min under a vacuum degree of-0.09MPa. Add the whey powder and emulsifier aqueous solution in turn, heat to 65℃, and increase the stirring speed to 150r / min. Keep stirring at 65℃ for 45min. Finally, add the flavor enhancer and antioxidant stabilizer, cool to 70℃, and continue stirring for 15min to obtain a uniform oil and fat composition; Step 5, product treatment: After the oil and fat composition is compounded, it is placed at 25℃ for 15min to degas, and then homogenized under a homogenization pressure of 225MPa by a homogenizer. Cool to 15℃, seal and package, and the finished product is obtained.

[0021] Example 2: The difference between this embodiment and Example 1 is: The reprocessed cheese oil and fat composition comprises the following components by weight percentage: modified milk fat 35%; structured vegetable fat 40%; whey powder 10%; composite emulsifier 3%; flavor enhancer 1.5%; antioxidant stabilizer 0.3%; deionized water 10.2%; wherein: The modified milk fat is obtained by enzymatic interesterification modification of natural milk fat, with an iodine value of 30 g / 100 g and a melting point of 40℃; The structured vegetable fat is obtained by hydrogenation modification of palm oil and coconut oil compounded at a weight ratio of 7:3, with an iodine value of 16 g / 100 g and a melting point of 42℃.

[0022] In the preparation method of the reprocessed cheese oil and fat composition: In step 1, the enzymatic interesterification reaction is 5 h; In step 2, the nickel catalyst is added for hydrogenation reaction for 3.5 h; In step 4, the vacuum degree is -0.08 MPa, the compounding temperature is 65℃, and the total stirring time is 75 min; In step 5, the homogenization pressure is 23 MPa, and the cooling temperature is 13℃.

[0023] Example 3: The difference between this example and Example 1 is: The reprocessed cheese oil and fat composition comprises the following components by weight percentage: modified milk fat 45%; structured vegetable fat 30%; whey powder 6%; composite emulsifier 5%; flavor enhancer 2.5%; antioxidant stabilizer 0.5%; deionized water 11%; wherein: The modified milk fat is obtained by enzymatic interesterification modification of natural milk fat, with an iodine value of 28 g / 100 g and a melting point of 38℃; The structured vegetable fat is obtained by hydrogenation modification of palm oil and coconut oil compounded at a weight ratio of 7:3, with an iodine value of 15 g / 100 g and a melting point of 41℃.

[0024] In the preparation method of the reprocessed cheese oil and fat composition: In step 1, the enzymatic interesterification reaction is 4 h; In step 2, the nickel catalyst is added for hydrogenation reaction for 3 h; In step 4, the vacuum degree is -0.09 MPa, the compounding temperature is 55℃, and the total stirring time is 60 min; In step 5, the homogenization pressure is 20 MPa, and the cooling temperature is 10℃.

[0025] Example 4: The difference between this example and Example 1 is: The reprocessed cheese oil and fat composition comprises the following components in percentage by weight: modified milk fat 40%; structured vegetable fat 25%; whey powder 15%; composite emulsifier 2%; flavor enhancer 1%; antioxidant stabilizer 1.8%; deionized water 15.2%; wherein: The modified milk fat is obtained by enzymatic interesterification modification of natural milk fat, has an iodine value of 35 g / 100 g and a melting point of 42℃; The structured vegetable fat is obtained by hydrogenation modification of palm oil and coconut oil compounded at a weight ratio of 7:3, has an iodine value of 20 g / 100 g and a melting point of 45℃.

[0026] In the preparation method of the reprocessed cheese oil and fat composition: In step 1, the enzymatic interesterification reaction is 5.5 h; In step 2, the nickel catalyst is added for hydrogenation reaction for 3.2 h; In step 4, the vacuum degree is -0.09 MPa, the compounding temperature is 60℃, and the total stirring time is 65 min; In step 5, the homogenization pressure is 24 MPa, and the cooling temperature is 14℃.

[0027] Example 5: The difference between this embodiment and Example 1 is that: The reprocessed cheese oil and fat composition comprises the following components in percentage by weight: modified milk fat 40%; structured vegetable fat 25%; whey powder 15%; composite emulsifier 2%; flavor enhancer 1%; antioxidant stabilizer 1.8%; deionized water 15.2%; wherein: The modified milk fat is obtained by enzymatic interesterification modification of natural milk fat, has an iodine value of 30 g / 100 g and a melting point of 40℃; The structured vegetable fat is obtained by hydrogenation modification of palm oil and coconut oil compounded at a weight ratio of 7:3, has an iodine value of 20 g / 100 g and a melting point of 40℃.

[0028] In the preparation method of the reprocessed cheese oil and fat composition: In step 1, the enzymatic interesterification reaction is 5 h; In step 2, the nickel catalyst is added for hydrogenation reaction for 3.8 h; In step 4, the vacuum degree is -0.09 MPa, the compounding temperature is 62℃, and the total stirring time is 80 min; In step 5, the homogenization pressure is 23 MPa, and the cooling temperature is 12℃.

[0029] Comparative Example: In order to verify the technical effect of the present application, the following comparative examples are set up: Comparative Example 1: pure natural milk fat, not modified; Comparative Example 2: Commercially available plant fat for processed cheese: simply mixed by palm oil + coconut oil, without modification treatment.

[0030] Performance test and result analysis: The oil and fat compositions of Examples 1-5 and Comparative Examples 1-2 were respectively used for the preparation of processed cheese, and the preparation method was as follows: The above oil and fat compositions were added at 20% of the total mass of the processed cheese, and were matched with natural cheese 60%, emulsifying salt 2%, stabilizer 0.5% and deionized water (the balance), and were melted, emulsified, homogenized, shaped and refrigerated to prepare processed cheese.

[0031] Then, the product performance was tested according to the following standards: 1. Melt drawability: the processed cheese was heated to 80℃, and a glass rod was used for stretching, and the maximum draw length was recorded; 2. Emulsion stability: centrifugal stability (3000r / min, 30min), and the separation rate was calculated; 3. Flavor stability: 25℃ accelerated storage for 30 days, and the acid value and sensory score were detected, the sensory score was based on a 10-point system, and the score dimensions were: milk aroma, off-flavor, and smoothness of mouthfeel; 4. Storage period: 4℃ cold storage, and the time when the product showed rancid taste, separation and other deterioration phenomena was recorded.

[0032] The test results are shown in Table 1: Table 2: Performance test results of processed cheese of examples and comparative examples Result analysis 1. Melt drawability: the maximum draw length of the processed cheese of Examples 1-5 was all ≥9.8cm, which was significantly better than Comparative Examples 1-2, indicating that the compounding of modified milk fat and structured plant fat could effectively optimize the melt flowability and drawability; 2. Emulsion stability: the centrifugal separation rate of Examples 1-5 was ≤0.9%, which was much lower than that of the comparative examples, proving that the composite emulsifier could improve the compatibility of oil and water phase and avoid separation and oiling out; 3. Flavor stability: the acid value of Examples 1-5 after 30 days of accelerated storage was all ≤0.92KOHmg / g, and the sensory score was ≥9.0, while the acid value of Comparative Examples 1-2 was higher and the sensory score was lower, indicating that the antioxidant stabilizer and flavor enhancer of the application synergistically improved the flavor stability of the product; 4. Storage period: the 4℃ storage period of Examples 1-3 could reach 6.2-7.0 months, which was more than 50% longer than that of traditional oil and fat (Comparative Examples 1-2), verifying the effectiveness of the antioxidant system.

[0033] From the above results, it can be concluded that the present application improves the content of unsaturated fatty acids and the melting flowability of milk fat by enzymatic interesterification modification; the structural plant fat is prepared by compounding palm oil and coconut oil for hydrogenation, thereby enhancing the structural stability of the product; the multiple defects of the existing oil and fat in the application in reprocessed cheese are solved by the synergistic effect of the compounded complex emulsifier, flavor enhancer and antioxidant stabilizer. Among them, Example 2 is the optimal formula, and the drawing performance, emulsification stability, flavor stability and storage period are all optimal, and it is suitable for high-end reprocessed cheese production.

[0034] The technical solutions provided by the present application are described in detail above. The principles and implementation modes of the present application are described by applying specific examples in this paper, and the above examples are only used to help understand the method of the present application and its core idea. It should be pointed out that for ordinary skilled persons in the technical field, some improvements and modifications can be made to the present application without departing from the principles of the present application, and these improvements and modifications also fall within the protection scope of the claims of the present application.

Claims

1. An oil-and-fat composition for processed cheese, characterized by comprising, By weight percentage, including the following components: modified milk fat 30%-50%; structured vegetable fat 25%-45%; whey powder 5%-15%; composite emulsifier 2%-8%; flavor enhancer 1%-5%; antioxidant stabilizer 0.1%-1.8%; the balance is deionized water.

2. The oil-and-fat composition for processed cheese according to claim 1, characterized by: The modified milk fat is prepared by enzymatic interesterification modification of natural milk fat, with iodine value 28-35g / 100g and melting point 38-42℃.

3. The oil-and-fat composition for processed cheese according to claim 2, characterized by: The enzymatic interesterification uses lipase Lipozyme RMIM, with reaction temperature 60-65℃ and reaction time 4-6h.

4. The oil-and-fat composition for processed cheese according to claim 1, characterized by: The structured vegetable fat is prepared by hydrogenation modification of palm oil and coconut oil compounded at weight ratio 7:3, with iodine value 15-20g / 100g and melting point 40-45℃.

5. The oil-and-fat composition for processed cheese according to claim 4, characterized by: The hydrogenation modification uses nickel catalyst, with reaction pressure 0.2-0.3MPa, reaction temperature 140-150℃, and structured vegetable fat SOS type triglyceride content ≥60%.

6. The oil-and-fat composition for processed cheese according to claim 1, characterized by: The composite emulsifier is compounded from glycerol monostearate, polyglycerol fatty acid ester and soy lecithin at weight ratio 4:2:

1.

7. The oil-and-fat composition for processed cheese according to claim 1, characterized by: The flavor enhancer is compounded from γ-decalactone, frankincense flavor and butanedione at weight ratio 3:1:

1.

8. The oil fat composition for processed cheese according to claim 1, characterized by: The antioxidant stabilizer is compounded from tocopherol, ascorbic acid palmitate and rosemary extract at weight ratio 3:2:

1.

9. A method for producing the oil-and-fat composition for processed cheese according to any one of claims 1 to 8, characterized by, Including the following steps: Step 1, modified milk fat preparation: after melting the natural milk fat, add lipase Lipozyme RMIM, enzymatic interesterification reaction for 4-6h, inactivation and filtration to obtain modified milk fat; Step 2, structured vegetable fat preparation: compound and melt palm oil and coconut oil, add nickel catalyst for hydrogenation reaction for 3-4h, filtration to obtain structured vegetable fat; Step 3, composite emulsifier pretreatment: mix and heat the composite emulsifier and deionized water to dissolve and prepare emulsifier aqueous solution; Step 4, oil composition compounding: sequentially compound and stir modified milk fat, structured vegetable fat, whey powder, emulsifier aqueous solution, flavor enhancer and antioxidant stabilizer in a vacuum stirring tank to obtain a uniform system; Step 5, product processing: degassing, homogenization, cooling, packaging to obtain the finished product.

10. The preparation method according to claim 8, characterized in that, In step 4, the vacuum degree is-0.08~-0.09MPa, the compounding temperature is 55-70℃, and the total stirring time is 60-90min; In step 5, the homogenization pressure is 20-25MPa, and the cooling temperature is 10-15℃.

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