A stuffed cheese, its preparation method and use

Abstract

This invention discloses a stuffed cheese, its preparation method, and its application, relating to the field of dairy product technology. The stuffed cheese of this invention comprises an outer crust and a filling. By weight percentage, the filling includes the following raw material components: 30-35% skim milk, 2-3% milk protein, 0.9-1.5% stabilizer, 0.2-0.5% emulsifier, 0.4-0.5% edible salt, and the balance being light cream; the mass ratio of stabilizer to milk protein is 1:1.5-3.5; the stabilizer includes hydrophilic colloids and thickeners, with the mass ratio of hydrophilic colloids to emulsifiers being 1:0.8-1.3. This invention constructs a composite protective film of milk protein-emulsifier-hydrophilic colloid-thickener, preventing problems such as collapse, leakage, and denaturation during quick-freezing. The overall quality exhibits good stability, and the filling shows no clumping, coarseness, or aging after 4 days of refrigerated thawing and storage, while maintaining a thick and fluid texture.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, and in particular to a stuffed cheese, its preparation method, and its application. Background Technology

[0002] In China, stuffed cheese, as a new category of fresh food accompaniment, is currently a popular choice among consumers. Its unique filling texture, mild flavor, and low calorie content are increasingly favored. It's also easy to prepare and readily adaptable, often paired directly with vegetables and fruits, making it a top choice for light meals among young professionals in first- and second-tier cities. This makes it one of the most promising categories for commercializing fresh cheese in China. However, due to its short shelf life under refrigerated transport, it's unsuitable for long-distance shipping. Therefore, there's a need to develop frozen stuffed cheese with a longer shelf life to address these issues. However, during the freezing and thawing process, the filling tends to become grainy, lacking a thick texture and smooth mouthfeel. Currently, if refrigerated stuffed cheese is flash-frozen and then thawed at 2-6℃, the outer crust becomes soft and sticky, the filling clumps together and becomes coarse, lacking a thick and smooth texture and fluidity. Protein flocculent lumps are also present in the soaking liquid, affecting the product's experience and freezing stability.

[0003] The prior art CN115039815A discloses a frozen processed cheese product and its preparation method and apparatus. It improves the proportion of components for frozen cheese and adds a compound stabilizer. However, it only improves the problem of surface oil separation in cheese products when frozen at -18°C. It does not recognize and solve the problem of significant deterioration of texture and taste stability of stuffed cheese / cheese products in the application scenario of freezing and thawing. Summary of the Invention

[0004] This invention addresses the shortcomings of current filled cheeses, which suffer from significant degradation in overall texture and mouthfeel stability during freezing and thawing. It provides a filled cheese that improves the construction of a composite protective film of milk protein, emulsifier, hydrophilic colloid, and thickener through a specific filling formula. This achieves a triple synergy of interface stability, phase stability, and ice crystal regulation, solving problems such as oil separation, sedimentation, and protein flocculation during freezing and thawing.

[0005] Another object of the present invention is to provide a method for preparing stuffed cheese.

[0006] Another object of the present invention is to provide an application of stuffed cheese in food preparation.

[0007] In a first aspect, the present invention specifically protects a stuffed cheese, comprising an outer crust and a filling, wherein, by weight, the filling comprises the following raw material components: Skim milk 30-35 parts, milk protein 2-3 parts, stabilizer 0.9-1.5 parts, emulsifier 0.2-0.5 parts, edible salt 0.4-0.5 parts, light cream 59.5-66.5 parts; The mass ratio of the stabilizer to milk protein is 1:1.5~3.5; The stabilizer comprises a mixture of carrageenan and sodium carboxymethyl cellulose with acetylated distarch adipate; The mass ratio of carrageenan to sodium carboxymethyl cellulose is 1:1.5~2.5, and the mass ratio of the mixture of carrageenan and sodium carboxymethyl cellulose to the emulsifier is 1:0.8~1.3. The acetylated distarch adipate has an acetyl substitution degree of 0.04–0.07 and a viscosity of 400–800 mPa·s at 95°C and 5 wt% aqueous solution.

[0008] According to the stuffed cheese protected by the present invention, preferably, the carrageenan is κ-type carrageenan, with a gel strength of 800-1200 g / cm² at 25°C and a viscosity of 200-500 mPa·s at 25°C and a 1wt% aqueous solution.

[0009] According to the stuffed cheese protected by the present invention, preferably, the sodium carboxymethyl cellulose has a degree of substitution of 0.6 to 0.8 and a viscosity of 300 to 600 mPa·s in a 2 wt% aqueous solution at 25°C.

[0010] According to the stuffed cheese protected by the present invention, preferably, the milk protein is a mixture of sodium caseinate and whey protein, wherein the mass percentage of sodium caseinate in the mixture is 70-80%.

[0011] According to the stuffed cheese protected by the present invention, preferably, the whey protein has a purity of ≥80%, the sodium caseinate protein content is ≥90%, and the solubility in a 2% aqueous solution at 25°C is ≥90%.

[0012] According to the stuffed cheese protected by the present invention, preferably, the emulsifier is a mixture of mono- and diglycerides of fatty acids and lactic acid glycerides, wherein the mass ratio of mono- and diglycerides of fatty acids to lactic acid glycerides is 2-6:1. According to the stuffed cheese protected by the present invention, preferably, the pH value of the filling is 6.5-6.7.

[0013] According to the stuffed cheese protected by the present invention, preferably, the texture of the stuffed cheese is as follows: surface hardness 0.5~0.7N; relaxation elasticity 34~48%; surface adhesion energy 0.09~0.22N.mm.

[0014] Secondly, the present invention also specifically protects a method for preparing stuffed cheese, comprising the following filling preparation steps: S1. Mix light cream and skim milk according to the formula ratio. First, heat the mixture of light cream and skim milk (30% of the total mass) to 50-55℃, then add the remaining ingredients and hydrate for 60-70 minutes. S2. After hydration, add the remaining light cream and heat to 60-65℃ for pre-homogenization. The temperature of the pre-homogenization is 60-65℃, the first pressure is 130-150 bar, the second pressure is 20-30 bar, and after sterilization, the temperature is lowered to 55-60℃ for post-homogenization. The pressure of the post-homogenization is 10-20 bar.

[0015] Thirdly, the present invention also specifically protects the application of a stuffed cheese in food preparation.

[0016] Beneficial effects: This invention provides a stuffed cheese, comprising an outer crust and an inner filling. The inner filling system utilizes milk protein, stabilizers, and emulsifiers to construct a composite protective film of milk protein-emulsifier-hydrophilic colloid-thickener, achieving a triple synergy of interface stability, phase stability, and ice crystal regulation. This ensures that the inner filling does not clump or become rough or develop an aged texture after freezing and thawing, and the product has a thick and fluid texture. During the quick-freezing process, the product does not experience problems such as collapse, leakage, or denaturation. The overall quality exhibits excellent stability and can be widely used in the preparation of fresh food and other food products. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0018] Figure 1 Images of the crust and filling of stuffed cheese, which are scored 30-40 points in terms of texture.

[0019] Figure 2 Images of the crust and filling of stuffed cheese, which are scored 21-30 points for their texture.

[0020] Figure 3 Images of the crust and filling of stuffed cheese, with a texture score of 10-20.

[0021] Figure 4 Image of the shape of stuffed cheese filling, scored from 0 to 9 on the organization status scale. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0023] In a specific embodiment, the present invention provides a stuffed cheese, comprising an outer crust and an inner filling. The filling, by weight, comprises the following raw material components: Skim milk 30-35 parts, milk protein 2-3 parts, stabilizer 0.9-1.5 parts, emulsifier 0.2-0.5 parts, edible salt 0.4-0.5 parts, light cream 59.5-66.5 parts; The mass ratio of the stabilizer to milk protein is 1:1.5~3.5; The stabilizer comprises a mixture of carrageenan and sodium carboxymethyl cellulose with acetylated distarch adipate; The mass ratio of carrageenan to sodium carboxymethyl cellulose is 1:1.5~2.5, and the mass ratio of the mixture of carrageenan and sodium carboxymethyl cellulose to the emulsifier is 1:0.8~1.3. The acetylated distarch adipate has an acetyl substitution degree of 0.04–0.07 and a viscosity of 400–800 mPa·s at 95°C and 5 wt% aqueous solution.

[0024] It should be noted that: The filling of the stuffed cheese of the present invention has a specific raw material component formula. Through the specific synergistic ratio of each component, a composite protective film of milk protein-emulsifier-hydrophilic colloid-thickener is constructed, realizing the triple synergy of interface stability, phase stability and ice crystal regulation, and solving the problems of oil separation, sludge formation and protein flocculation in the filling during the freezing-thawing process.

[0025] The filling formulation system of this invention includes a stabilizer comprising a hydrocolloid (a mixture of carrageenan and sodium carboxymethyl cellulose) and a thickener (acetylated distarch adipate). The hydrocolloid provides water retention and structural support, while milk protein protects the interfacial fat globule membrane. The mass ratio of stabilizer to milk protein is 1:1.2–3.5, achieving optimal synergistic effects between the stabilizer and milk protein. This ensures the toughness of the interfacial membrane while preventing excessive colloid from causing a sticky texture and excessive protein from causing flocculation and residue. The mass ratio of hydrocolloid to emulsifier in the stabilizer is 1:0.8–1.3, achieving optimal synergy between the water-retention and supportive effects of the hydrocolloid and the fat globule membrane-strengthening effect of the emulsifier. This avoids insufficient emulsifier leading to oil separation and excessive emulsifier leading to an oily texture.

[0026] In specific implementation, the filling mentioned in this invention may consist only of the above-mentioned filling ingredients, totaling 30-35% skim milk, 2-3% milk protein, 0.9-1.5% stabilizer, 0.2-0.5% emulsifier, 0.4-0.5% edible salt, and the remainder being light cream, based on a total mass of 100 parts.

[0027] In other specific embodiments, the filling of the present invention may contain a continuous phase fluid containing the above-mentioned filling raw material components, and may also contain a fibrous filling, which is prepared from the same cheese as the outer skin.

[0028] Specifically, the preparation method of the fibrous filling can be referred to as follows: Skim milk and light cream are mixed at a fat-to-protein ratio of 1.3-1.5, at a mixing temperature of 8-12°C, and then pasteurized at 70-72°C for 15 seconds before being cooled to 10-12°C. Add an acidifying agent to acidify to pH 5.6-5.8, heat to 33-38℃, add rennet (4.8-5.3 IMCU / L) to coagulate for 30-40 minutes, then cut, stir for 20-35 minutes after cutting, and drain the whey to pH 5.1-5.2; After being heated and stretched at 70-80℃ for 20-30 minutes, 0.1-0.15wt% calcium chloride is added to the stretching water to make cheese slices, which are then shredded to obtain shredded filling.

[0029] In some specific embodiments, to further enhance the gel support and water retention of the hydrocolloid in the continuous phase of the filling, the hydrocolloid mentioned in this invention is a mixture of carrageenan and sodium carboxymethyl cellulose, wherein the mass ratio of carrageenan to sodium carboxymethyl cellulose is 1:1.5 to 2.5. For example, in some specific exemplary embodiments, the mass ratio of carrageenan to sodium carboxymethyl cellulose can be a point value of 1:1.5, 1:1.8, 1:2.0, 1:2.2, 1:2.5, or any range thereof. The stabilizer of this invention using a mixture of carrageenan and sodium carboxymethyl cellulose exhibits better structural stability compared to a single carrageenan stabilizer.

[0030] In some preferred embodiments, the hydrophilic gel of carrageenan and sodium carboxymethyl cellulose mentioned in this invention preferably contains κ-type carrageenan, and more preferably has a gel strength of 800–1200 g / cm³ at 25°C and a 1.5 wt% aqueous solution. 2 The viscosity of the 1wt% aqueous solution at 25℃ is 200~500mPa·s.

[0031] Further optimization of the type, gel strength, and viscosity of carrageenan can not only achieve good structural stability and water-locking performance within the synergistic dosage range of the present invention, and maintain the interface and phase stability of the filling system, but also avoid the filling from hardening and becoming mushy due to excessive gel strength, thereby improving quality stability.

[0032] In a specific exemplary embodiment, the gel strength of κ-carrageenan in a 1.5wt% aqueous solution at 25°C can be, for example, 800 g / cm³. 2 900g / cm 2 1000g / cm 2 1100g / cm 2 1200g / cm 2 The viscosity at 25°C and 1 wt% aqueous solution can be, for example, 200 mPa·s, 300 mPa·s, 400 mPa·s, 500 mPa·s, etc., or any range of values.

[0033] In some preferred embodiments, in order to improve the dispersibility and water retention of the hydrophilic colloid in the stabilizer, the hydrophilic colloid of carrageenan and sodium carboxymethyl cellulose mentioned in this invention preferably has a degree of substitution of sodium carboxymethyl cellulose of 0.6 to 0.8 and a viscosity of 300 to 600 mPa·s at 25°C and 2 wt% aqueous solution.

[0034] The degree of substitution (DS) of sodium carboxymethyl cellulose is the average number of hydroxyl groups substituted on each glucose ring of cellulose.

[0035] By synergistically controlling the degree of substitution and viscosity of sodium carboxymethyl cellulose, problems such as insufficient water retention and water separation in the filling can be further avoided. In specific exemplary embodiments, the degree of substitution of sodium carboxymethyl cellulose can be, for example, 0.6, 0.7, or 0.8, and the viscosity of a 2wt% aqueous solution at 25°C can be, for example, 300 mPa·s, 400 mPa·s, 500 mPa·s, or 600 mPa·s.

[0036] In some specific embodiments, the milk protein mentioned in this invention is preferably a mixture of sodium caseinate and whey protein, wherein the mass percentage of sodium caseinate in the mixture is 70-80%, for example, it can be any mass percentage point value or range value such as 70%, 72%, 74%, 76%, 78%, 80%.

[0037] In specific embodiments, the raw materials selected for sodium caseinate and whey protein in this invention preferably have a whey protein purity of ≥80%, a sodium caseinate protein content of ≥90%, and a solubility of ≥90% in a 2% aqueous solution at 25°C.

[0038] Sodium caseinate has strong film-forming properties, which can improve the toughness of the interfacial film and resist ice crystal puncture. Whey protein has high solubility and good freeze resistance, which can enhance the self-repair ability of the system after thawing and prevent protein flocs from forming in the soaking solution. The synergy of the two can better enhance the interfacial toughness and freeze-resistant self-repair effect while adapting to the milk protein content.

[0039] In some preferred embodiments, the thickener of the present invention is acetylated distarch adipate with an acetyl substitution degree of 0.04 to 0.07 and a viscosity of 400 to 800 mPa·s at 95°C and 5 wt% aqueous solution.

[0040] The degree of acetylation of acetylated distarch adipate refers to the average number of acetyl groups (-COCH3) that replace the hydroxyl groups on each glucose structural unit in the starch molecule. It can be determined, for example, by saponification-titration.

[0041] In some specific exemplary embodiments, for example, acetylated distarch adipate esters with acetyl substitution degrees of 0.04, 0.05, 0.06, 0.07 and viscosities of 400 mPa·s, 500 mPa·s, 600 mPa·s, 700 mPa·s, 800 mPa·s, etc., or any range of values, at 95°C and 5 wt% aqueous solution.

[0042] The above-mentioned preferred acetylated distarch adipate has a moderate degree of crosslinking, no obvious agglomeration, and good dispersibility. It can effectively inhibit ice crystal growth and improve antifreeze and water retention performance. It will not affect the taste of the filling under the dosage of the filling formula.

[0043] In some specific embodiments, the emulsifier mentioned in this invention is a mixture of mono- and diglycerides of fatty acids and lactic acid fatty acid glycerides, wherein the mass ratio of mono- and diglycerides of fatty acids to lactic acid fatty acid glycerides is 2 to 6:1, for example, it can be 2:1, 3:1, 4:1, 5:1, 6:1, etc.

[0044] In some specific embodiments, the filling in the stuffed cheese provided by the present invention is a fibrous, flowable fluid filling, accounting for 62-64% of the mass of the stuffed cheese, and the overall product shape is oval.

[0045] In some specific embodiments, the present invention also provides a filling formula for stuffed cheese, comprising the following raw material components by weight percentage: The ingredients are: 30-35% skim milk, 2-3% milk protein, 0.45-0.8% acetylated distarch adipate, 0.06-0.11% carrageenan, 0.1-0.2% sodium carboxymethyl cellulose, 0.2-0.3% mono- and diglycerides of fatty acids, 0.05-0.1% lactic acid fatty acid glycerides, 0.4-0.5% edible salt, and the remainder is made up with light cream.

[0046] In some specific embodiments, the present invention also provides a specific formula for the outer crust and fibrous filling of a stuffed cheese, comprising the following raw material components by weight percentage: Skim milk 78.5~81.5kg, light cream 18.5~21.5kg, rennet 4.8~5.3 IMCU / L (sources include animals and microorganisms).

[0047] The stuffed cheese of the present invention is preferably stored by soaking in a soaking solution, the soaking solution preferably having 99.8~99.9 wt% sterile water and 0.1~0.2 wt% calcium chloride.

[0048] The standard for skim milk mentioned in this invention is: protein 3.0~3.4g / 100g, fat ≤0.2g / 100g, and lactose 4.0~5.5g / 100g.

[0049] The standard for light cream mentioned in this invention is: 1.5~1.8g of protein / 100g and 40wt% of fat.

[0050] To further promote the uniformity and stability of the distribution of each component in the filling system, the pH value of the filling of the present invention is 6.5~6.7.

[0051] The stuffed cheese of the present invention can achieve significant improvement in texture quality through a specific filling formula system. The texture of the stuffed cheese can reach the following standards: surface hardness 0.5~0.7N; relaxation elasticity 34~48%; surface adhesion energy 0.09~0.22N.mm.

[0052] In a specific embodiment, the present invention also provides a method for preparing stuffed cheese, comprising the following filling preparation steps: S1. Mix light cream and skim milk according to the formula ratio. First, heat the mixture of light cream and skim milk (30% of the total mass) to 50-55℃, then add the remaining ingredients and hydrate for 60-70 minutes. S2. After hydration, add the remaining light cream, heat to 60-65℃ for pre-homogenization, with a first-stage pressure of 130-150 bar and a second-stage pressure of 20-30 bar. Sterilize at 110℃ for 15 seconds, then cool to 55-60℃ for post-homogenization, with a post-homogenization pressure of 10-20 bar.

[0053] The preparation method of the stuffed cheese of the present invention focuses particularly on the preparation of the filling. Through the synergistic control of the hydration and homogenization processes of each component in the specific filling system, the stability, uniformity and fluidity of the filling can be further improved. After thawing, it returns to a flowable fluid state. After thawing, there are no unstable quality phenomena such as outer skin cracking, insufficient elasticity, coarse clumping of the filling, aging of taste, and protein flocculent lumps in the soaking liquid. It can be stored frozen for 18 months. After freezing, it can be thawed at 2-6℃ for 2 days. The texture is consistent with the refrigerated texture within 4 days.

[0054] In some specific embodiments, the present invention also provides a more specific method for preparing stuffed cheese: 1) Static mixing: Skim milk and light cream are mixed online using a static mixer at a temperature of 8-12°C. After mixing, the mixture is then transferred to a pasteurization equilibrium tank. 2) Pasteurization: Temperature: 70-72℃; Time: 15s, then cool down to 10-12℃; 3) Curdling: Add an acidifier (e.g., lactic acid, citric acid) to acidify to a pH of 5.6-5.8, raise the temperature to 33-38℃, add rennet to begin curdling, and cut after 30-40 minutes of curdling (the size of the cut cheese cubes is generally 1.2 mm). 1.2 Cut to 1.2cm), stir, and after stirring for 30 minutes, drain the whey to achieve a pH value of 5.1~5.2; 4) Hot scalding / stretching: Hot scalding temperature 70-80℃, hot scalding and stretching time 20-30min, add 0.1-0.15wt% calcium chloride to the stretching water; 5) Filling preparation: Mix appropriate amounts of light cream and skim milk according to the formula ratio. First, heat the mixture of 30% of the total mass of light cream and skim milk to 50-55℃. Add the other components and hydrate for 60-70 minutes. After adding the remaining light cream, heat to 60-65℃ for homogenization. The initial homogenization parameters are: 60-65℃, pressure: 130-150 bar, secondary pressure 20-30 bar; sterilization temperature: 110℃ / 15s. Cool down to 55-60℃ for subsequent homogenization. The pressure of the subsequent homogenization is 10-20 bar. Then cool to 2-6℃. 6) Filling and shaping: After the cheese blocks are heated and stretched to form cheese skin, the filling, shaping and sealing of the filling and shaping are completed in the filling and shaping machine. The filling temperature of the outer skin is 65~70℃, the filling temperature is 0~4℃, and the filling volume is ≥60% of the total mass of the cheese ball.

[0055] When the filling is a shredded cheese filling, it includes a continuous phase fluid and a shredded filling, wherein the shredded filling is prepared by shredding cheese with the same outer skin, and the continuous phase fluid is prepared from the above-mentioned filling raw material components.

[0056] To facilitate sales, storage, and transportation, the stuffed cheese prepared above is placed in cups and soaked in a soaking solution at a temperature of 0.02℃.

[0057] The stuffed cheese provided by this invention can be eaten alone or as a side dish, such as when paired with vegetables and fruits, and can be widely used in the food industry.

[0058] The sources of raw materials for the embodiments and comparative examples of the present invention are described below: The standard for skim milk is: protein 3.0~3.4g / 100g, fat ≤0.2g / 100g, and lactose 4.0~5.5g / 100g.

[0059] The standard for heavy cream is: 1.5~1.8g of protein / 100g and 40wt% of fat.

[0060] Milk protein is a mixture of sodium caseinate and whey protein, wherein sodium caseinate accounts for 70-80% by mass. The sodium caseinate is sourced from Fonterra, and the whey protein is sourced from Arla Foods.

[0061] Acetylated distarch adipate: acetyl substitution degree 0.04~0.07, viscosity at 95℃ and 5wt% aqueous solution is 400~800mPa·s, commercially available product.

[0062] Carrageenan: κ-type carrageenan, gel strength of 800–1200 g / cm³ at 25℃ and 1.5wt% aqueous solution. 2 The viscosity of the 1wt% aqueous solution at 25℃ is 200~500 mPa·s, and it is sourced from Beijing Zhongbai.

[0063] Sodium carboxymethyl cellulose: Take 0.6-0.8% of the solution, and the viscosity of the 2wt% aqueous solution at 25℃ is 300-600 mPa·s. It is a commercially available product.

[0064] The rennet is derived from DSM Maxiren® XDS, with rennet activity precisely tailored to 4.8-5.3 IMCU / L.

[0065] The mono- and diglycerides of fatty acids and lactic acid fatty acid glycerides are commercially available products, and all examples and comparisons are of the same type.

[0066] Example 1 A stuffed cheese comprising a rind and a filling, wherein the filling comprises the following ingredients by weight percentage: The formula consists of 33.54% skim milk, 2.3% milk protein, 0.45% acetylated distarch adipate, 0.1% carrageenan, 0.15% sodium carboxymethyl cellulose, 0.21% mono- and diglycerides of fatty acids, 0.07% lactic acid fatty acid glycerides, 0.4% edible salt, with the remainder made up with light cream. The pH value is 6.5-6.7.

[0067] The mass ratio of stabilizer to milk protein is 1:3.3, and the mass ratio of hydrocolloid to emulsifier is 1:1.12.

[0068] The outer crust and filling recipes, by weight percentage, include the following ingredient components: Skim milk 81%, light cream 19%, rennet 4.8 IMCU / L (sources include animals and microorganisms).

[0069] This embodiment 1 also specifically provides a method for preparing stuffed cheese, including the following steps: 1) Static mixing: Skim milk and light cream are mixed online using a static mixer at a temperature of 9°C. After mixing, the mixture is transferred to a pasteurization equilibrium tank. 2) Pasteurization: Temperature: 70℃; Time: 15s, then cool down to 10℃; 3) Curdling: Add an acidifier (lactic acid) to acidify to pH 5.6, raise the temperature to 37℃, add rennet to begin curdling, and cut after 30 minutes of curdling (the cut cheese cubes should be 1.2 cm in size). 1.2 Cut the material to 1.2cm, stir, and drain the whey after stirring for 30 minutes until the pH reaches 5.1. 4) Hot scalding / stretching: Hot scalding temperature 74℃, hot scalding and stretching time 25min, 0.1wt% calcium chloride added to the stretching water; 5) Filling preparation: Mix appropriate amounts of light cream and skim milk according to the formula ratio. First, heat the mixture of 30% of the total mass of light cream and skim milk to 50°C. Add the other components and hydrate for 60 minutes. After adding the remaining light cream, heat to 65°C for homogenization. The initial homogenization parameters are: 65°C, pressure: 130 bar, secondary pressure: 30 bar; sterilization temperature: 110°C / 15s. Cool down to 60°C for subsequent homogenization. The pressure of the subsequent homogenization is 20 bar. Then cool to 4°C. 6) Filling and shaping: After the cheese blocks are heated and stretched to form cheese skin, the filling, shaping and sealing of the filling (including the filling prepared in 5) and the shredded filling prepared by cutting the cheese skin into shreds are completed in the filling and shaping machine. The filling temperature of the outer skin is 65℃, the filling temperature is 2℃, and the filling volume is ≥60% of the total mass of the cheese ball.

[0070] Example 2 A stuffed cheese comprising a rind and a filling, wherein the filling comprises the following ingredients by weight percentage: The formula consists of 33.54% skim milk, 2.0% milk protein, 0.5% acetylated distarch adipate, 0.11% carrageenan, 0.18% sodium carboxymethyl cellulose, 0.22% mono- and diglycerides of fatty acids, 0.08% lactic acid fatty acid glycerides, 0.4% edible salt, with the remainder made up with light cream. The pH value is 6.5-6.7.

[0071] The mass ratio of stabilizer to milk protein is 1:2.5, and the mass ratio of hydrocolloid to emulsifier is 1:0.97.

[0072] The outer skin and filling recipes for Example 2 are the same as those for Example 1.

[0073] This embodiment 2 also provides a method for preparing stuffed cheese, which is consistent with embodiment 1.

[0074] Example 3 A stuffed cheese comprising a rind and a filling, wherein the filling comprises the following ingredients by weight percentage: The formula consists of 33.54% skim milk, 2.5% milk protein, 0.6% acetylated distarch adipate, 0.07% carrageenan, 0.14% sodium carboxymethyl cellulose, 0.20% mono- and diglycerides of fatty acids, 0.07% lactic acid fatty acid glycerides, 0.4% edible salt, with the remainder made up with light cream. The pH value is 6.5-6.7.

[0075] The mass ratio of stabilizer to milk protein is 1:3.1, and the mass ratio of hydrocolloid to emulsifier is 1:1.29.

[0076] The outer skin and filling recipes for Example 3 are the same as those for Example 1.

[0077] This embodiment 3 also provides a method for preparing stuffed cheese, which is consistent with embodiment 1.

[0078] Example 4 A stuffed cheese, essentially the same as in Example 1, except that the hydrophilic colloid is K-type carrageenan.

[0079] Example 5 A stuffed cheese, which is basically the same as in Example 1, except that the carrageenan in the hydrophilic colloid is I-type carrageenan (Sigma-Aldrich C1138).

[0080] Example 6 A stuffed cheese, essentially the same as in Example 1, except that the milk protein is sodium caseinate.

[0081] Comparative Example 1 A method for preparing stuffed cheese differs from Example 1 in that the hydration time is 45 minutes.

[0082] Comparative Example 2 A method for preparing stuffed cheese, which differs from Example 1 in that the pre-homogenization pressure is 200 bar.

[0083] Comparative Example 3 A method for preparing stuffed cheese, which differs from Example 1 in that the stabilizer is 1.0%, the milk protein is 1.2%, and the mass ratio of stabilizer to milk protein is 1:1.2.

[0084] Comparative Example 4 A method for preparing stuffed cheese differs from Example 1 in that the stabilizer is 0.7%, the milk protein is 2.5%, and the mass ratio of stabilizer to milk protein is 1:3.6.

[0085] Comparative Example 5 A method for preparing stuffed cheese differs from Example 1 in that the hydrocolloid is 0.25%, the emulsifier is 0.18%, and the mass ratio of hydrocolloid to emulsifier is 1:0.7.

[0086] Result detection After freezing, the product was refrigerated and thawed for 2 days until it was fully thawed before testing. The physicochemical indicators were tested according to national standards, and the product texture was tested using a TPA texture analyzer.

[0087] Texture analyzer: TA-XT2i (Stable Micro Systems, Godalming, Surrey, UK).

[0088] Take a sample of stuffed cheese (50 mm²) Place the sample (50 mm) at 4℃ for at least 12 hours; remove the sample and place it on a texture analyzer, using a spherical probe with a descent speed of 100 mm / min and a descent height of 5 mm, and perform at least 3 measurements.

[0089] On the day the product was taken off the shelves, 15 professionals were invited to conduct a sensory evaluation of the cheese in the example. The sensory evaluation is shown in Table 1.

[0090] Table 1. Sensory Evaluation Criteria

[0091] The specific test results are shown in Table 2.

[0092] Table 2. Detection results of stuffed cheeses in the examples and comparative examples

[0093] As can be seen from the data in Table 2 above, the stuffed cheese of the present invention has a good product texture after freezing and thawing, with a surface hardness of 0.5~0.7N, a relaxation elasticity of 34~48%, a surface adhesion energy of 0.09~0.22N.mm, stable texture, no collapse or leakage, and a smooth taste. The filling does not clump or become rough or stale after freezing and thawing, and the product has a thick and fluid texture.

[0094] Verification of characteristic indicators within the shelf life: Filled cheeses stored frozen within their shelf life were thawed for 2 days to obtain test samples. The test samples were then refrigerated for 4 days before relevant texture and sensory tests were conducted.

[0095] The test results are shown in Table 3.

[0096] Table 3. Stability test results of the stuffed cheese in Example 2

[0097] As can be seen from the results in Table 3, the stuffed cheese of the present invention has good stability after refrigeration and thawing, and its texture and sensory properties can basically maintain their initial state after 4 days of thawing.

[0098] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A stuffed cheese, comprising an outer crust and an inner filling, characterized in that, The filling, by weight, comprises the following raw material components: Skim milk 30-35 parts, milk protein 2-3 parts, stabilizer 0.9-1.5 parts, emulsifier 0.2-0.5 parts, edible salt 0.4-0.5 parts, light cream 59.5-66.5 parts; The mass ratio of the stabilizer to milk protein is 1:1.5~3.5; The stabilizer comprises a mixture of carrageenan and sodium carboxymethyl cellulose with acetylated distarch adipate; The mass ratio of carrageenan to sodium carboxymethyl cellulose is 1:1.5~2.5, and the mass ratio of the mixture of carrageenan and sodium carboxymethyl cellulose to the emulsifier is 1:0.8~1.

3. The acetylated distarch adipate has an acetyl substitution degree of 0.04–0.07 and a viscosity of 400–800 mPa·s at 95°C and 5 wt% aqueous solution.

2. The stuffed cheese according to claim 1, characterized in that, The carrageenan is a κ-type carrageenan with a gel strength of 800–1200 g / cm² at 25°C and a viscosity of 200–500 mPa·s at 25°C and a 1 wt% aqueous solution.

3. The stuffed cheese according to claim 2, characterized in that, The sodium carboxymethyl cellulose has a degree of substitution of 0.6 to 0.8, and a viscosity of 300 to 600 mPa·s in a 2 wt% aqueous solution at 25°C.

4. The stuffed cheese according to claim 1, characterized in that, The milk protein is a mixture of sodium caseinate and whey protein, wherein the mass percentage of sodium caseinate in the mixture is 70-80%.

5. The stuffed cheese according to claim 4, characterized in that, The whey protein has a purity of ≥80%, the sodium caseinate has a protein content of ≥90%, and its solubility in a 2% aqueous solution at 25°C is ≥90%.

6. The stuffed cheese according to any one of claims 1 to 5, characterized in that, The emulsifier is a mixture of mono- and diglycerides of fatty acids and lactic acid fatty acid glycerides, wherein the mass ratio of mono- and diglycerides of fatty acids to lactic acid fatty acid glycerides is 2 to 6:

1.

7. The stuffed cheese according to any one of claims 1 to 5, characterized in that, The pH value of the filling is 6.5~6.

7.

8. The stuffed cheese according to any one of claims 1 to 5, characterized in that, The texture of the stuffed cheese is as follows: surface hardness 0.5~0.7N; relaxation elasticity 34~48%; surface adhesion energy 0.09~0.22N.mm.

9. A method for preparing a stuffed cheese according to any one of claims 1 to 8, characterized in that, The filling preparation steps include the following: S1. Mix light cream and skim milk according to the formula ratio. First, heat the mixture of light cream and skim milk (30% of the total mass) to 50-55℃, then add the remaining ingredients and hydrate for 60-70 minutes. S2. After hydration, add the remaining light cream and heat to 60-65℃ for pre-homogenization. The temperature of the pre-homogenization is 60-65℃, the first pressure is 130-150 bar, the second pressure is 20-30 bar, and after sterilization, the temperature is lowered to 55-60℃ for post-homogenization. The pressure of the post-homogenization is 10-20 bar.

10. The use of the stuffed cheese according to any one of claims 1 to 8 in food preparation.

Images