Cheese shreds and preparation method thereof

Abstract

The invention discloses shredded cheese and a preparation method thereof. The shredded cheese is prepared from the following raw materials in percentage by weight: 92-95% of cheese, 2-4% of compound seasoning and 1-4% of water-retaining raw materials. The preparation method comprises the following steps: preparing a cheese shred raw material; uniformly mixing the shredded cheese raw material, the compound seasoning and the water-retaining raw material to obtain a mixture; baking the mixture through a gradient heating process, wherein the gradient heating process comprises the step of baking at the low temperature of 30-40 DEG C for 1.5-2 hours; baking for 1-1.5 hours at the medium temperature of 50-60 DEG C; and baking for 0.5 to 1.5 hours at the high temperature of 80 to 90 DEG C; and cooling the baked mixture to room temperature to obtain the shredded cheese. The shredded cheese provided by the invention has an improved taste, and can avoid the trend that the taste is gradually hardened in the storage process of the shelf life.

Description

Technical Field

[0001] This invention relates to the field of dairy technology, specifically to a cheese shreds product and its preparation method. Background Technology

[0002] Cheese, also known as dairy cheese, is a fermented milk product rich in nutrients such as protein, calcium, fat, phosphorus, and vitamins. It is a highly nutritious and all-natural food. Natural cheese is made by fermenting cow's milk with lactic acid bacteria under specific conditions. While natural cheese has a short shelf life and a simple flavor profile, its simple and clean ingredient list, coupled with its rich nutritional content, has made it increasingly popular.

[0003] Currently, most commercially available cheese products are presented in supermarkets as fermented cheese. While these products are rich in nutrients, their limited flavor and inconvenience in carrying limit their purchasing power in China. Processing them into shredded cheese products can give them a completely new texture and flavor, not only expanding the variety of cheese products but also providing consumers with a novel experience. Summary of the Invention

[0004] The purpose of this invention is to provide shredded cheese with an improved texture that avoids the tendency to harden during storage.

[0005] Another object of the present invention is to provide a method for preparing shredded cheese with improved texture and to avoid the tendency of the texture to gradually harden during storage.

[0006] On one hand, the present invention provides shredded cheese made from raw materials comprising: 92-95% by weight of cheese, 2-4% by weight of compound seasoning and 1-4% by weight of water-retaining material.

[0007] Optionally, the water-retaining raw material is a sugar alcohol compound, preferably erythritol.

[0008] Optionally, the content of the water-retaining material is 2-4% by weight, preferably 2.5-4% by weight.

[0009] Optionally, relative to the total weight of the compound seasoning, the compound seasoning comprises 20-30% by weight whey powder, 30-50% by weight cheese flavoring powder, 28-39% by weight whole milk powder, and 1-2% by weight edible flavoring.

[0010] Optionally, the moisture content of the cheese is 40-50% by weight, and the moisture content of the shredded cheese is 12-18% by weight.

[0011] On the other hand, the present invention provides a method for preparing the above-mentioned cheese shreds, comprising:

[0012] Raw materials for preparing cheese shreds;

[0013] Mix the cheese shreds, compound seasonings, and water-retaining ingredients evenly to prepare a mixture;

[0014] The mixture is baked using a gradient heating process, which includes baking at a low temperature of 30–40°C for 1.5–2 hours; baking at a medium temperature of 50–60°C for 1–1.5 hours; and baking at a high temperature of 80–90°C for 0.5–1.5 hours.

[0015] The baked mixture is cooled to room temperature to obtain the shredded cheese.

[0016] Optionally, the step of preparing cheese shreds includes: a cheese raw material preparation sub-step, in which the cheese raw material is heated at a temperature of 75-80°C and then extruded into strips, and stored at a temperature below -15°C; and a cheese shred preparation sub-step, in which the cheese raw material is thawed and then shredded using a shredder, with the shreds having a length of 5-10 cm and a width of 3-6 mm.

[0017] Optionally, the mixing step involves mixing in a tumbler until the mixture is visibly homogeneous.

[0018] Optionally, in the gradient heating process, the temperature is raised from low temperature to medium temperature in 3 to 6 minutes, and from medium temperature to high temperature in 8 to 15 minutes.

[0019] Optionally, the gradient heating process includes baking at a low temperature of 35-40°C for 2 hours; baking at a medium temperature of 50-55°C for 1 hour; and baking at a high temperature of 80-85°C for 1 hour.

[0020] According to the present invention, by adding a water-retaining ingredient such as erythritol to the cheese shreds product, it is possible to ensure that the cheese shreds product has good sensory properties, and at the same time, its sensory and microbiological performance remains stable during the shelf life storage, avoiding the tendency for the texture to gradually harden. Furthermore, according to the method for preparing cheese shreds according to the present invention, by adjusting and screening the baking process, it is possible to ensure that the cheese shreds product has good sensory properties, and at the same time, its sensory and microbiological performance remains stable during the shelf life storage, avoiding the tendency for the texture to gradually harden. Detailed Implementation

[0021] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. These embodiments are only used to illustrate the present invention and do not limit the scope of protection of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Unless otherwise specified, the raw materials and equipment used in this invention are all commonly used in the field, and the methods used in this invention are all conventional methods in the field.

[0023] In this invention, unless otherwise specified, percentage (%) refers to weight percentage (%).

[0024] According to an embodiment of the present invention, the present invention provides shredded cheese made from raw materials comprising: 92-95% by weight of cheese, 2-4% by weight of compound seasoning and 1-4% by weight of water-retaining material.

[0025] In the cheese shreds according to embodiments of the present invention, by adding water-retaining ingredients to the raw materials, it is possible to ensure that the cheese shreds product has good sensory properties, while maintaining stable sensory and microbiological performance during shelf-life storage. Therefore, the present invention can improve the texture of cheese shreds and prevent the texture from gradually hardening during shelf-life storage.

[0026] The water-retaining raw materials selected in this invention are mainly sugar alcohols. Sugar alcohols have high osmotic pressure and low water activity. When sugar alcohols are added to food, at the same level of moisture content, they can effectively reduce the water activity of the system and improve the shelf life of the food. Preferably, the water-retaining raw material selected in this invention is erythritol. Compared with other sugar alcohols, erythritol has a lower molecular weight, only about 1 / 3 that of sucrose. Therefore, its solution has a high osmotic pressure and low water activity, and its effect on reducing water activity per unit weight is greater. The osmotic pressure of a 15% (w / w) erythritol aqueous solution at 20°C is 1861 mosm / kg, which is 3.2 times that of sugar and 1.8 times that of sorbitol. The water activity of a 36% (w / w) erythritol aqueous solution at 25°C is 0.91 aw. Erythritol added to food is not easily utilized by microorganisms, which can effectively improve the shelf life of the food.

[0027] Optionally, the content of the water-retaining raw material is 1-4% by weight, preferably 1.5-3.8% by weight, more preferably 1.8-3.5% by weight, more preferably 2.0-3.3% by weight, and preferably 2.5-3.0% by weight.

[0028] Optionally, the compound seasoning can be selected according to actual needs, and commonly used compound seasonings in this technical field can be used. Relative to the total weight of the compound seasoning, the compound seasoning preferably includes 20%–30% whey powder, 30%–50% cheese flavoring powder, and 1%–2% edible flavoring.

[0029] Optionally, the cheese can be a common cheese product, such as cheddar or mozzarella. The cheese raw materials used in this invention may contain a certain amount of moisture; for example, the moisture content may be, for example, 30-55% by weight, more preferably 40-50% by weight, and even more preferably 45-50% by weight. The shredded cheese product according to embodiments of the present invention may contain a certain amount of moisture. For example, the moisture content of the shredded cheese product may be 10-20% by weight, preferably 12-18% by weight, or 12-16% by weight.

[0030] According to another embodiment of the present invention, the present invention provides a method for preparing the above-mentioned cheese shreds, comprising:

[0031] Raw materials for preparing cheese shreds;

[0032] Mix the cheese shreds, compound seasonings, and water-retaining ingredients evenly to prepare a mixture;

[0033] The mixture is baked using a gradient heating process, which includes baking at a low temperature of 30–40°C for 1.5–2 hours; baking at a medium temperature of 50–60°C for 1–1.5 hours; and baking at a high temperature of 80–90°C for 0.5–1.5 hours.

[0034] The baked mixture is cooled to room temperature to obtain the shredded cheese.

[0035] The method for preparing shredded cheese according to embodiments of the present invention, through adjustments and screening of the baking process, ensures that the shredded cheese product has good sensory properties, while maintaining stable sensory and microbiological performance during shelf-life storage. Therefore, the method according to the present invention can improve the texture of shredded cheese and prevent it from gradually hardening during shelf-life storage.

[0036] In the field of dairy product preparation technology, a single-temperature baking process is commonly used to bake cheese shreds. However, this single-temperature baking process has shortcomings: if the cheese product is baked at a temperature above 50°C, the surface cheese will melt and deform due to the heat, damaging the product's properties and sensory characteristics; if the cheese product is baked at a single temperature below 50°C, a long baking time (e.g., more than 16 hours) is required to achieve the desired baking result, and the cheese product's texture and flavor are insufficient. In contrast, the preparation method of this invention uses a gradient heating process with multiple temperatures. The gradient heating process of this invention includes: low-temperature baking (30-40°C, 1.5-2 hours), which can evaporate most of the surface moisture of the mixed cheese and prevent them from sticking together; medium-temperature baking (50-60°C, 1-1.5 hours), which further evaporates some of the moisture on the surface and inside of the cheese; and high-temperature baking (80-90°C, 0.5-1.5 hours), which can fully evaporate the moisture inside and outside the cheese and also has a sterilizing effect, improving the storage stability of the cheese product within its shelf life.

[0037] Optionally, the gradient heating process according to the present invention includes baking at a low temperature of 35-40°C for 2 hours; baking at a medium temperature of 50-55°C for 1 hour; and baking at a high temperature of 80-85°C for 0.5 hours.

[0038] Optionally, the gradient heating process of the present invention further includes: rapidly heating from a low temperature to a medium temperature, for example, heating from a low temperature to a medium temperature in 3 to 6 minutes; and slowly heating from a medium temperature to a high temperature, for example, heating from a medium temperature to a high temperature in 8 to 15 minutes.

[0039] Optionally, the step of preparing cheese shreds includes: a cheese raw material preparation sub-step, in which the cheese raw material is heated at a temperature of 75-80°C and kept warm for 2-5 minutes, then extruded into strips and stored at a temperature below -15°C (e.g., -18°C); and a cheese shred preparation sub-step, in which the cheese raw material is thawed and then shredded using a shredder, with the shreds having a length of 5-10 cm and a width of 3-6 mm.

[0040] Optionally, the mixing step involves mixing in a mixer until the mixture is visibly homogeneous, preferably in a tumbler, and more preferably in a GRZK20 vacuum tumbler.

[0041] According to the present invention, by adding a water-retaining ingredient such as erythritol to the cheese shreds product, it is possible to ensure that the cheese shreds product has good sensory properties, and at the same time, its sensory and microbiological performance remains stable during the shelf life storage, avoiding the tendency for the texture to gradually harden. Furthermore, according to the method for preparing cheese shreds according to the present invention, by adjusting and screening the baking process, it is possible to ensure that the cheese shreds product has good sensory properties, and at the same time, its sensory and microbiological performance remains stable during the shelf life storage, avoiding the tendency for the texture to gradually harden.

[0042] Example

[0043] The specific embodiments of the present invention will be described in detail below.

[0044] 1. Test Items and Instructions

[0045] A. Sensory testing: taste and flavor assessment, appearance and color uniformity, overall acceptability.

[0046] Twenty sensory testers were selected. Each sensory tester was given a 10g sample (including samples prepared for each example and comparative example, but without being informed of the sample's preparation or composition) and evaluated its taste, flavor, color uniformity, and overall acceptability through tasting and visual inspection. In the final test results, if more than 70% of the sensory testers agreed on a particular item, the evaluation result was considered meaningful, and this consistent evaluation result was taken as the final evaluation result for that item.

[0047] B. Physicochemical index testing: Dry matter content and water activity

[0048] Method for detecting dry matter content (V1): Weigh 3g (m1) of the sample to be tested, place it in a household microwave oven and bake on medium heat for 30 seconds, then remove it and weigh the sample again (m2). Calculate the dry matter content V1:

[0049] V1 = (m1 / m2) × 100%

[0050] Water activity (aw) detection method: Weigh 5g of the sample to be tested and place it in the sample tray. Measure the water activity using a LabMaster-aw water activity meter. Record the results after the test. See Table 1 below for specific test conditions.

[0051] Table 1. Test methods for dry matter content and water activity

[0052]

[0053] 2. Raw materials used in the examples and comparative examples

[0054] Cheese raw materials: purchased from Fonterra Trading (Shanghai) Co., Ltd.;

[0055] Compound seasoning: purchased from Sichuan Jiahe Weiyuan Biotechnology Co., Ltd.;

[0056] Erythritol: Purchased from Shandong Sanyuan Biotechnology Co., Ltd.

[0057] 3. Examples and Comparative Examples

[0058] (1) Selection of water-retaining raw materials

[0059] Example 1

[0060] 1. The raw material formula of the cheese shreds in Example 1 of the present invention includes: 46.5 kg of cheese, 1.5 kg of compound seasoning, and 2 kg of erythritol.

[0061] 2. The cheese shred preparation process of Example 1 of the present invention includes the following steps:

[0062] (1) Preparation of cheese raw materials: The cheese raw materials are heated to 75°C and then extruded into blocks. After heating, the blocks are kept warm for 5 minutes and then extruded into strips. They are then stored at -18°C.

[0063] (2) Cheese shred preparation: After the cheese raw material is thawed, a shredder is used to shred it. The shred size is 3mm wide and 10cm long.

[0064] (3) Material mixing: After adding the cheese shreds, compound seasonings and sugar alcohols according to the formula, mix them in a GRZK20 vacuum tumbler until they are visibly uniform;

[0065] (4) Baking: The mixture is baked in a YXD1 / 1x type drying oven with a gradient temperature increase, i.e., low temperature 35℃, 2 hours → medium temperature 50℃, 1 hour → high temperature 80℃, 1 hour.

[0066] (5) Packaging and storage: Cool the baked cheese shreds to room temperature (approximately 20-25°C), package them, and store them at room temperature.

[0067] Example 2

[0068] Except for the raw material formula of cheese shreds in Example 2, which includes 46 kg of cheese, 2 kg of compound seasoning, and 2 kg of erythritol, the preparation process is the same as in Example 1.

[0069] Comparative Example 1

[0070] Except for the raw material formula of the cheese shreds in Example 1, which includes 46.5 kg of cheese, 1.5 kg of compound seasoning, and 2 kg of glycerin, the preparation process is the same as in Example 1.

[0071] Comparative Example 2

[0072] Except for the raw material formula of the cheese shreds in Example 1, which includes 46 kg of cheese, 2 kg of compound seasoning, and 2 kg of sorbitol, the preparation process is the same as in Example 1.

[0073] Table 2. Results of sensory and physicochemical tests for Examples 1-2 and Comparative Examples 1-2

[0074] Examples / Comparative Examples Flavor taste Dry matter (%) water activity(aw) Example 1 Acceptable Acceptable 85 0.6033 Example 2 Acceptable Acceptable 86 0.6121 Comparative Example 1 Unnatural hard 85 0.6311 Comparative Example 2 Unnatural soft 86 0.6298

[0075] As shown in Table 2, the test results of Examples 1-2 and Comparative Examples 1-2 indicate that, under the same gradient heating baking conditions, the cheese shreds prepared by adding glycerin or sorbitol as water-retaining raw materials have an unnatural flavor and a hard texture; while the cheese shreds prepared by adding erythritol as water-retaining raw materials have an acceptable flavor and texture and a lower water activity.

[0076] (2) Selection of the content of water-retaining raw materials

[0077] Example 3

[0078] 1. The raw material formula of the cheese shreds in Example 1 of the present invention includes: 47.5 kg of cheese, 2 kg of compound seasoning, and 0.5 kg of erythritol.

[0079] 2. The method for preparing cheese shreds in Example 1 of the present invention includes the following steps:

[0080] (1) Preparation of cheese raw materials: The cheese raw materials are heated to 75°C and extruded into blocks. After heating, the blocks are kept warm for 2 minutes and then extruded into strips. They are then stored at -18°C.

[0081] (2) Cheese shred preparation: After the cheese raw material is thawed, a shredder is used to shred it. The shred size is 3mm wide and 10cm long.

[0082] (3) Material mixing: After adding the cheese shreds, compound seasonings and sugar alcohols according to the formula, mix them in a GRZK20 vacuum tumbler until they are visibly uniform;

[0083] (4) Baking: The mixture is heated in a YXD1 / 1x type drying oven in a gradient manner, i.e., low temperature 35℃, 2 hours → medium temperature 50℃, 1 hour → high temperature 80℃, 1 hour;

[0084] (5) Packaging and storage: Cool the baked cheese shreds to room temperature (approximately 20-25°C), package them, and store them at room temperature.

[0085] Example 4

[0086] Except for the raw material formula of cheese shreds in Example 4, which includes 46 kg of cheese, 2 kg of compound seasoning, and 2 kg of erythritol, the preparation process is the same as in Example 3.

[0087] Example 5

[0088] Except for the raw material formula of cheese shreds in Example 5, which includes 47 kg of cheese, 2 kg of compound seasoning, and 1 kg of erythritol, the preparation process is the same as in Example 3.

[0089] Comparative Example 3

[0090] Except for the cheese shreds in Comparative Example 3, which consist of 46 kg of cheese, 1 kg of compound seasoning, and 3 kg of erythritol, the preparation process is the same as in Example 3.

[0091] Comparative Example 4

[0092] Except for the cheese shreds in Comparative Example 4, which consist of 46 kg of cheese, 3.75 kg of compound seasoning, and 0.25 kg of erythritol, the preparation process is the same as in Example 3.

[0093] Comparative Example 5

[0094] Except for the cheese shreds in Comparative Example 5, which consist of 45.5 kg of cheese, 2 kg of compound seasoning, and 2.5 kg of erythritol, the preparation process is the same as in Example 3.

[0095] Table 3. Results of sensory and physicochemical tests for Examples 3-5 and Comparative Examples 3-5

[0096] Examples / Comparative Examples Flavor taste Dry matter (%) water activity(aw) Example 3 Acceptable Acceptable 85 0.6033 Example 4 Acceptable Acceptable 86 0.6121 Example 5 Acceptable Acceptable 86 0.5986 Comparative Example 3 Unnatural hard 85 0.5011 Comparative Example 4 Unnatural hard 86 0.6198 Comparative Example 5 Unnatural hard 86 0.6009

[0097] Table 3 shows that the test results of Examples 3-5 and Comparative Examples 3-5 indicate that, under the same gradient heating baking conditions, the cheese shreds prepared with 1%, 2%, and 4% wt% erythritol as a water-retaining ingredient have acceptable flavor and texture. However, the cheese shreds prepared with 0.5%, 5%, or 6% wt% erythritol as a water-retaining ingredient have unnatural flavor and a harder texture. This proves that adding 1-4% wt% erythritol as a water-retaining ingredient to the raw materials of the cheese shreds of this invention is optimal; adding less than 1% wt% or more than 4% wt% of water-retaining ingredients such as erythritol cannot yield cheese shreds with acceptable flavor and texture.

[0098] (3) Selection of low, medium and high temperatures in gradient heating baking process

[0099] Example 6

[0100] 1. The raw material formula of the cheese shreds in Example 6 of the present invention includes: 46 kg of cheese, 2 kg of compound seasoning, and 2 kg of erythritol.

[0101] 2. The method for preparing cheese shreds in Example 1 of the present invention includes the following steps:

[0102] (1) Preparation of cheese raw materials: The cheese raw materials are heated to 78°C and extruded into blocks. After heating, the blocks are kept warm for 2 minutes and then extruded into strips. They are then stored at -18°C.

[0103] (2) Cheese shred preparation: After the cheese raw material is thawed, it is shredded by hand or using a shredder. The shredded size is 5mm wide and 10cm long.

[0104] (3) Material mixing: After adding the cheese shreds, compound seasonings and sugar alcohols according to the formula, mix them in a GRZK20 vacuum tumbler until they are visibly uniform;

[0105] (4) Baking: The mixture is heated in a YXD1 / 1x type drying oven in a gradient manner, i.e., low temperature 35℃, 2 hours → medium temperature 55℃, 1 hour → high temperature 80℃, 1 hour.

[0106] (5) Packaging and storage: Cool the baked cheese shreds to room temperature (approximately 20-25°C), package them, and store them at room temperature.

[0107] Example 7

[0108] Except for the use of 40°C as the low temperature in the gradient heating process of Example 7, the other formulations and gradient heating processes are the same as in Example 6.

[0109] Example 8

[0110] Except for the use of 50°C as the intermediate temperature in the gradient heating process of Example 8, the other formulations and gradient heating processes are the same as in Example 6.

[0111] Example 9

[0112] Except for the use of 60°C for the intermediate temperature in the gradient heating process of Example 9, the other formulations and gradient heating processes are the same as in Example 6.

[0113] Example 10

[0114] Except for the use of 80°C for the gradient heating process in Example 10, the other formulations and gradient heating processes are the same as in Example 6.

[0115] Example 11

[0116] Except for the use of 90°C for the gradient heating process in Example 11, the other formulations and gradient heating processes are the same as in Example 6.

[0117] Comparative Example 6

[0118] Except for the use of 50°C for the gradient heating process in Comparative Example 6, the other formulations and gradient heating processes are the same as in Example 6.

[0119] Comparative Example 7

[0120] Except for the use of 25°C for the gradient heating process in Comparative Example 7, the other formulations and gradient heating processes are the same as in Example 6.

[0121] Comparative Example 8

[0122] Except for the use of 65°C for the intermediate temperature in the gradient heating process of Comparative Example 8, the other formulations and gradient heating processes are the same as in Example 6.

[0123] Comparative Example 9

[0124] Except for the use of 70°C for the intermediate temperature in the gradient heating process of Comparative Example 9, the other formulations and gradient heating processes are the same as in Example 6.

[0125] Comparative Example 10

[0126] Except for the use of 65°C for the gradient heating process in Comparative Example 10, the other formulations and gradient heating processes are the same as in Example 6.

[0127] Comparative Example 11

[0128] Except for the use of 95°C for the gradient heating process in Comparative Example 10, the other formulations and gradient heating processes are the same as in Example 6.

[0129] Table 4. Results of sensory and physicochemical tests for Examples 6-11 and Comparative Examples 6-11

[0130]

[0131] As shown in Table 4, the comparative test results between Examples 6-11 and Comparative Examples 6-11 indicate that, under the same formula and raw material conditions, different baking conditions (temperature parameter variations of low / medium / high temperature) have different effects on the flavor, texture, appearance color uniformity, and overall acceptability of the prepared cheese shreds. Specifically:

[0132] Comparing Example 6 and Comparative Example 6, it can be seen that with the same formula, under the condition of only different low temperature in the gradient heating baking process, the cheese shreds obtained in Example 6 (low temperature of 40℃) have an acceptable taste and texture, while the cheese shreds obtained in Comparative Example 6 (low temperature of 50℃) have a soft taste and uneven texture.

[0133] Comparing Example 7 and Comparative Example 7, it can be seen that with the same formula, under the condition of only different low temperature in the gradient heating baking process, the cheese shreds obtained in Example 7 (low temperature of 35℃) have an acceptable taste and texture, while the cheese shreds obtained in Comparative Example 7 (low temperature of 25℃) have a soft taste and uneven texture.

[0134] Comparing Example 8 with Comparative Example 8, it can be seen that with the same formula, under the condition that only the medium temperature is different in the gradient heating baking process, the cheese shreds obtained in Example 8 (medium temperature of 50°C) have an acceptable taste and texture, while the cheese shreds obtained in Comparative Example 8 (medium temperature of 65°C) have a hard taste and uneven texture.

[0135] Comparing Example 9 and Comparative Example 9, it can be seen that with the same formula, under the condition that only the medium temperature is different in the gradient heating baking process, the cheese shreds obtained in Example 9 (medium temperature of 60°C) have an acceptable taste and texture, while the cheese shreds obtained in Comparative Example 9 (medium temperature of 70°C) have a hard taste and uneven texture.

[0136] Comparing Example 10 and Comparative Example 10, it can be seen that with the same formula, under the condition of only different high temperature in the gradient heating baking process, the cheese shreds obtained in Example 10 (high temperature of 80°C) have an acceptable taste and texture, while the cheese shreds obtained in Comparative Example 10 (high temperature of 65°C) have a soft taste and uneven texture.

[0137] Comparing Example 11 and Comparative Example 11, it can be seen that with the same formula, under the condition of only different high temperature in the gradient heating baking process, the cheese shreds obtained in Example 11 (high temperature of 90℃) have an acceptable taste and state, while the cheese shreds obtained in Comparative Example 11 (high temperature of 95℃) have a hard taste and uneven state.

[0138] The comparison results of Examples 6-11 and Comparative Examples 6-11 above prove that the optimal temperature selection for the gradient heating process of the present invention is 30-40°C for the low temperature, 50-60°C for the medium temperature, and 80-90°C for the high temperature. Temperatures outside the above ranges make it difficult to obtain cheese shreds products with acceptable flavor and texture.

[0139] (4) Selection of low-temperature, medium-temperature and high-temperature baking times in gradient heating baking process

[0140] Example 12

[0141] 1. The raw material formula of the cheese shreds in Example 12 of the present invention includes: 46 kg of cheese, 2 kg of compound seasoning, and 2 kg of erythritol.

[0142] 2. The method for preparing cheese shreds in Example 12 of the present invention includes the following steps:

[0143] (1) Preparation of cheese raw materials: The cheese raw materials are heated to 78°C and extruded into blocks. After heating, the blocks are kept warm for 2 minutes and then extruded into strips. They are then stored at -18°C.

[0144] (2) Cheese shred preparation: After the cheese raw material is thawed, it is shredded by hand or using a shredder. The shredded size is 5mm wide and 10cm long.

[0145] (3) Material mixing: After adding the cheese shreds, compound seasonings and sugar alcohols according to the formula, mix them in a GRZK20 vacuum tumbler until they are visibly uniform;

[0146] (4) Baking: The mixture is heated in a YXD1 / 1x type drying oven in a gradient manner, i.e., low temperature 35℃, 2 hours → medium temperature 60℃, 1 hour → high temperature 90℃, 1 hour;

[0147] (5) Packaging and storage: Cool the baked cheese shreds to room temperature (approximately 20-25°C), package them, and store them at room temperature.

[0148] Example 13

[0149] Except for the use of 1.5 hours for the intermediate temperature in the gradient heating process of Example 13, the other formulations and gradient heating processes are the same as in Example 12.

[0150] Example 14

[0151] Except for the high temperature of the gradient heating process in Example 14, which is 50 minutes, the other formulations and gradient heating processes are the same as in Example 12.

[0152] Comparative Example 12

[0153] Except for the use of a 3-hour low-temperature gradient heating process in Comparative Example 12, the other formulations and gradient heating processes are the same as in Example 12.

[0154] Comparative Example 13

[0155] Except for the use of 2 hours for the intermediate temperature in the gradient heating process of Comparative Example 13, the other formulations and gradient heating processes are the same as in Example 13.

[0156] Comparative Example 14

[0157] Except for the high temperature of the gradient heating process in Comparative Example 14, which was used for 20 minutes, the other formulations and gradient heating processes were the same as in Example 14.

[0158] Table 5. Results of sensory and physicochemical tests for Examples 12-14 and Comparative Examples 12-14

[0159]

[0160] As shown in Table 5, the comparative test results between Examples 12-14 and Comparative Examples 12-14 indicate that, under the same formula and raw material conditions, different baking conditions (variations in baking time parameters at low / medium / high temperatures) have different effects on the flavor, texture, appearance uniformity, and overall acceptability of the prepared shredded cheese, as detailed below:

[0161] Comparing Example 12 with Comparative Example 12, it can be seen that with the same formula, under the condition of only different low-temperature baking time in the gradient heating baking process, the cheese shreds obtained in Example 12 (low-temperature baking time of 2 hours) have an acceptable taste and state, while the cheese shreds obtained in Comparative Example 12 (low-temperature baking time of 3 hours) have a hard taste and uneven state.

[0162] Comparing Example 13 and Comparative Example 13, it can be seen that with the same formula, under the condition that only the medium-temperature baking time is different in the gradient heating baking process, the cheese shreds obtained in Example 13 (medium-temperature baking time of 1.5 hours) have an acceptable taste and state, while the cheese shreds obtained in Comparative Example 13 (medium-temperature baking time of 2 hours) have a hard taste and uneven state.

[0163] Comparing Example 14 and Comparative Example 14, it can be seen that with the same formula, under the condition of only different high-temperature baking time in the gradient temperature baking process, the cheese shreds obtained in Example 14 (high-temperature baking time of 50 minutes) have an acceptable taste and state, while the cheese shreds obtained in Comparative Example 14 (medium-temperature baking time of 20 minutes) have a soft taste and uneven state.

[0164] The comparison results of Examples 12-14 and Comparative Examples 12-14 above prove that the optimal baking time in the gradient heating process of the present invention is 1.5 to 2 hours for low temperature baking, 1 to 1.5 hours for medium temperature baking, and 0.5 to 1.5 hours for high temperature baking. Baking times outside the above ranges are unlikely to produce cheese shreds with acceptable flavor and texture.

[0165] Based on the test results of all the above embodiments and comparative examples, the cheese shreds product of the present invention, comprising 1-4% by weight of a water-retaining ingredient such as erythritol, can ensure that the cheese shreds product has a good taste and flavor. Furthermore, the method for preparing cheese shreds according to the present invention, by employing the gradient heating process of the present invention, can ensure that the cheese shreds product has good sensory properties, while maintaining stable sensory and microbiological performance during shelf-life storage, avoiding the tendency for the texture to gradually harden.

[0166] Industrial application possibilities

[0167] The cheese shreds product and its preparation method according to the present invention can ensure that the cheese shreds product has an improved texture and flavor, and can prevent the texture from gradually hardening during storage. Therefore, the technology of the present invention can be used to develop snack cheese products, broaden the variety of cheese products, and provide consumers with more choices.

Claims

1. A type of shredded cheese, made from raw materials comprising: 92-95% by weight of cheese, 2-4% by weight of compound seasoning, and 1-4% by weight of water-retaining material.

2. The cheese shreds according to claim 1, characterized in that, The water-retaining raw material is a sugar alcohol compound, preferably erythritol.

3. The cheese shreds according to claim 1 or 2, characterized in that, The content of the water-retaining raw material is 2-4% by weight, preferably 2.5-4% by weight.

4. The cheese shreds according to any one of claims 1-3, characterized in that, Relative to the total weight of the compound seasoning, the compound seasoning comprises 20-30% by weight whey powder, 30-50% by weight cheese flavoring powder, 28-39% by weight whole milk powder, and 1-2% by weight edible flavoring.

5. The cheese shreds according to any one of claims 1-4, characterized in that, The cheese has a moisture content of 40-50% by weight, and the shredded cheese has a moisture content of 12-18% by weight.

6. A method for preparing shredded cheese according to any one of claims 1-5, comprising: Raw materials for preparing cheese shreds; Mix the cheese shreds, compound seasonings, and water-retaining ingredients evenly to prepare a mixture; The mixture is baked using a gradient heating process, which includes baking at a low temperature of 30–40°C for 1.5–2 hours; baking at a medium temperature of 50–60°C for 1–1.5 hours; and baking at a high temperature of 80–90°C for 0.5–1.5 hours. The baked mixture is cooled to room temperature to obtain the shredded cheese.

7. The method according to claim 6, characterized in that, The steps for preparing cheese shreds include: a cheese raw material preparation sub-step, in which the cheese raw material is heated at a temperature of 75-80°C and then extruded into strips, and stored at a temperature below -15°C; and a cheese shred preparation sub-step, in which the cheese raw material is thawed and then shredded using a shredder, with the shreds having a length of 5-10 cm and a width of 3-6 mm.

8. The method according to claim 6 or 7, characterized in that, The mixing step involves mixing in a tumbler until the mixture is visibly homogeneous.

9. The method according to any one of claims 6-8, characterized in that, In the gradient heating process, the temperature is raised from low temperature to medium temperature in 3 to 6 minutes, and from medium temperature to high temperature in 8 to 15 minutes.

10. The method according to any one of claims 6-9, characterized in that, The gradient heating process includes baking at a low temperature of 35-40°C for 2 hours; baking at a medium temperature of 50-55°C for 1 hour; and baking at a high temperature of 80-85°C for 0.5 hours.

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