A filling cheese and a method for preparing the same

Abstract

The present application provides a kind of stuffing cheese and its preparation method, it is related to dairy product technical field.The stuffing cheese of the present application includes crust and the stuffing filled in crust, and the stuffing includes continuous phase and porous cheese particles suspended in the continuous phase;The density of porous cheese particles is 0.95-0.98g / cm 3 , Pore size is 10~30μm;Continuous phase is thixotropic gel state continuous phase, with whipped cream as medium, and hydrophilic colloid and whey protein are added, and the viscosity under the condition of 4℃, 20rpm is 3000~4000cP.The stuffing cheese of the present application fundamentally solves the problem of stuffing layering and taste collapse, maintains the wet and chewiness of particle, significantly improves the sensory quality of product, improves the appearance uniformity of stuffing cheese and the stability within shelf life.

Description

Technical Field

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

[0002] Burrata cheese currently primarily uses a filling of whipped cream and shredded mozzarella cheese, resulting in a relatively simple product form. Due to its unique filling process and the requirement to soak in a preservation solution, product upgrades are somewhat limited. To overcome the limitations of traditional product form, current research focuses on novel Burrata cheese components that utilize whipped cream as a continuous phase medium, suspending uniformly sized solid cheese particles.

[0003] However, the development of this new product form faces several severe technical challenges. Traditional curd granules are prone to sedimentation and stratification. For example, mozzarella curd blocks or high-solids-content quarks inevitably settle due to their high density caused by dehydration and pressing processes. Even if they are evenly distributed during initial filling, the high-density granules will quickly settle to the bottom of the packaging during product resting, transportation, and when the consumer cuts the package. This results in severe stratification, with sparse filling at the top and granules piling up at the bottom, greatly damaging the product's appearance and eating experience. Furthermore, the sedimentation and separation further destabilize the interface between the granules and the cream. During storage, the high-density dehydrated curd granules will rapidly absorb moisture from the surrounding cream and outer crust, causing the cream to dry out and lose its smooth, creamy texture. The granules themselves will swell and soften due to excessive water absorption, losing their original granular texture, chewiness, or unique curd flavor. This results in a paste-like, one-dimensional texture that fails to provide the expected multi-textured experience. Meanwhile, the unstable product condition also disrupts the microenvironmental balance inside the burrata cheese, creating localized areas of high water activity, which provides a breeding ground for microorganisms, significantly increasing the risk of product spoilage and souring, shortening the commercial shelf life, and causing uneven stress on the rind, making it prone to cracking during transportation, further affecting the product's shelf stability.

[0004] Existing technologies employ various methods to address the suspension and stability issues of Burrata cheese fillings, but all have limitations. For example, adding thickeners such as carrageenan, xanthan gum, guar gum, and modified starch to the cream filling increases the viscosity of the continuous phase, reducing the product's fluidity. While this slows down particle settling, it sacrifices Burrata cheese's signature "melt-in-your-mouth" and "refreshing milky aroma," and fails to solve the problem of rind collapse caused by high-density particles absorbing water, thus contradicting the trend towards clean labeling. Some studies have also chopped mozzarella curd into extremely small pieces to reduce settling speed. However, this physical chopping process severely compromises the chewiness and distinctiveness of the particles, failing to meet consumers' demand for a unique, textured feel.

[0005] Therefore, providing a filling cheese that can solve the problems of suspension and stability of Burrata cheese filling without losing its flavor and texture is of great significance for the product upgrading and development of Burrata cheese. Summary of the Invention

[0006] This invention addresses the shortcomings of current Burrata cheese, such as poor suspension and stability of the filling, making it difficult to balance product suspension stability and flavor. It provides a filling cheese that achieves long-term stable suspension of curd particles in the cream phase through a specific filling system, resulting in excellent taste and high-quality stability of the filling cheese.

[0007] Another object of the present invention is to provide a method for preparing stuffed cheese.

[0008] In a first aspect, the present invention protects a stuffed cheese, comprising a crust and a filling filled within the crust, the filling comprising a continuous phase and porous cheese particles suspended in the continuous phase; The density of the porous cheese granules is 0.95-0.98 g / cm³. 3 The average pore size is 10~30μm; The continuous phase is a thixotropic gel-like continuous phase, using light cream as a medium, and containing hydrophilic colloids and whey protein. The viscosity of the continuous phase at 4°C and 20 rpm is 3000–4000 cP.

[0009] According to the cheese filling protected by the present invention, preferably, the mass content of porous cheese particles in the filling is 20-30%.

[0010] According to the cheese filling protected by the present invention, preferably, the hydrocolloid in the continuous phase is selected from any one or more of gellan gum and low-ester pectin, and preferably the mass ratio of hydrocolloid to whey protein is 1:2~5.

[0011] According to the cheese filling protected by the present invention, preferably, the raw material composition of the continuous phase is as follows: 70-80 parts light cream, 0.15-0.25 parts low-fat pectin, 0.5-1.0 parts whey protein, and 0.04-0.08 parts calcium chloride; Preferably, the fat content of the light cream is 38-40 wt%.

[0012] According to the cheese filling protected by the present invention, preferably, the porous cheese granules are prepared by the following method: S1. Inoculation and foaming: Add compound microbial agent and food-grade foaming agent to raw milk, and stir at 37±2℃ for 10~15min to complete foaming. The compound microbial agent is a compound microbial agent of Lactococcus lactis subsp. lactis and Streptococcus salivarius subsp. thermophilus in a ratio of 2:8, and the amount added is 0.1~0.2wt% based on raw milk. The amount added of food-grade foaming agent is 0.8~1.0%. S2. Curd Cutting: Maintain the temperature, add rennet to the foaming system in S1, let the curd stand for 30-45 minutes, and then cut it into curd blocks. The amount of rennet added is 0.5-0.7 wt% based on raw milk. S3. Promoting whey expulsion and forming: Stir the curd block and heat it to 40~42℃ to promote whey expulsion for 30~40 minutes. Then transfer the curd block and 10~20wt% whey into a perforated mold and drain the water at 2-4℃ and 0.05~0.1MPa for 4~6 hours to form porous cheese granules.

[0013] According to the cheese filling protected by the present invention, preferably, the continuous phase is prepared by the following method: Hydrophilic colloids and whey protein are added to a mixture of light cream and skim milk at 45-50°C for hydration, then cooled to 10-15°C. Calcium chloride is added, and the mixture is allowed to stand and mature at 2-4°C to obtain a continuous phase.

[0014] Secondly, the present invention also specifically protects a method for preparing a stuffed cheese, comprising the following steps: At 2-4℃, porous cheese granules are mixed with 30-40wt% of continuous phase, and then the remaining continuous phase is added. The mixture is stirred at 40-60rpm for 3-5min to obtain the filling.

[0015] The method for preparing the filling cheese protected by the present invention preferably further includes the following steps: after vacuum degassing the filling, it is pre-conditioned by standing at 2~4℃ for 20~30 minutes, then filled into the outer skin, and sealed to obtain the filling cheese.

[0016] According to the method for preparing the filling cheese protected by the present invention, preferably, the vacuum degree of the vacuum degassing is -0.03 to -0.05 MPa, and the vacuum degassing time is 5 to 8 minutes.

[0017] This invention also specifically protects a filling cheese prepared by the above-described method, wherein the textural properties of the filling cheese satisfy at least one of the following: a. The hardness of the cheese filling is 0.8-1.0N, preferably 0.85-0.95N; b. The elasticity of the cheese filling is 55-65, preferably 58-62 mm; c. The cohesiveness of the filling cheese is 0.6~0.8, and the viscosity value at 4℃ and 20rpm is 3400~3700cP.

[0018] Beneficial effects: This invention provides a cheese filling in which light cream serves as the continuous phase medium, suspending porous cheese particles. These porous cheese particles are low-density homogeneous particles with a density of 0.95-0.98 g / cm³. 3 With a density lower than that of light cream, it can effectively resist sedimentation. The continuous phase medium is a thixotropic gel-state continuous phase. Adding hydrophilic colloids and whey protein to light cream can provide buoyancy for porous cheese particles and lock in the moisture of the porous cheese particles. Combined with the specific porous structure properties of porous cheese particles, the filling particles can be evenly distributed in the cheese, which fundamentally solves the problems of filling layering and texture collapse, keeps the particles moist and chewy, and can also inhibit uncontrolled water migration by stabilizing the two-phase interface, significantly improving the sensory quality of the product, improving the appearance uniformity of the filling cheese and its stability during the shelf life.

[0019] The method for preparing cheese filling provided by this invention can effectively protect the porous structure of porous cheese particles in the filling, and the system can be balanced before filling, thus maximizing the uniformity of the texture and the stability of the flavor of the final product. Detailed Implementation

[0020] 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.

[0021] In a specific embodiment, the present invention provides a cheese filling, comprising an outer crust and a filling filled within the outer crust, wherein the filling is a filling in which porous cheese particles are suspended using light cream as a continuous phase medium. The density of the porous cheese granules is 0.95-0.98 g / cm³. 3 The average pore size is 10~30μm; The light cream contains hydrophilic colloids and whey protein, and the continuous phase is a thixotropic gel-state continuous phase with a viscosity of 3000-4000 cP at 4°C and 20 rpm.

[0022] It should be noted that: The method for detecting the performance parameters of the porous cheese particles involved in this invention is as follows: Density: Sample pretreatment: Same as Method 1, dry to constant weight and cool.

[0023] Mass weighing: The mass of the sample is weighed using an electronic balance and recorded as m.

[0024] Volume determination: Add an appropriate amount of distilled water to the graduated cylinder and record the volume V1; tie the sample with a thin thread and immerse it completely in the water (without touching the graduated cylinder wall), and record the total volume V2 at this time. The sample volume V = V2 - V1.

[0025] Density calculation: Calculate using the density formula, and take the average of three parallel calculations (unit: g / cm³). 3 ).

[0026] Average pore size: The average pore size of the porous cheese particles was determined using a ruler measurement method. This method is simple to operate, low in cost, and meets the detection accuracy requirements of this invention. The specific steps are as follows: 1. Sample pretreatment: Take the sample dried to constant weight as described above, cut it vertically along the center of the particle to ensure that the cross-section is flat and undamaged and the pore structure is intact, fix the cross-section upward on the stage and keep it horizontal.

[0027] 2. Measurement preparation: Select a ruler with an accuracy of ≥0.01mm (with a graduated magnifying glass), calibrate the zero point, and keep the ruler perpendicular to the sample cross-section for measurement.

[0028] 3. Aperture measurement: Observe with a magnifying glass, randomly select ≥100 clear pores, measure the longest and shortest diameters of each pore with a ruler, take the average of the two as the diameter of a single pore and record it.

[0029] 4. Calculation of average pore diameter: Summarize all pore diameter data and calculate the average pore diameter using the arithmetic mean method; perform parallel measurements 3 times, selecting ≥100 pores each time, and take the average value as the final result (unit: μm).

[0030] The unit of viscosity is CP (centipoise), 1 CP = 1 mPa·s.

[0031] In the cheese filling of this invention, the porous cheese particles in the filling are low-density homogeneous particles with a density of 0.95-0.98 g / cm³. 3 With a density lower than that of light cream, it can physically resist sedimentation. Its porous structure can further promote the compatibility of the continuous phase of light cream with particles, improve the overall uniformity and stability of the filling, and at the same time, it can adsorb flavor substances in the filling, prolong the flavor retention time, and improve the taste layers of the filling.

[0032] The cream continuous phase of the filling of this invention is a thixotropic gel continuous phase, which has good fluidity and shaping ability. The specific viscosity range can ensure that it remains in a gel state when standing, which can effectively fix the porous cheese particles and prevent the particles from settling and separating. It can quickly restore fluidity when stirred, which is convenient for subsequent processing operations. It can also lock in moisture and flavor, improve the delicacy and smoothness of the filling, and at the same time have good thermal stability, so it is not easy to cause oil separation or water separation during processing and storage.

[0033] In the filling system of this invention, hydrophilic colloids and whey protein are key to constructing the thixotropic gel state of the cream continuous phase. The hydrophilic colloids can build a three-dimensional gel network in the cream continuous phase medium, locking in water and increasing viscosity, thus enhancing the fat interface stability of the cream. The whey protein can efficiently emulsify and stabilize the mixture, synergistically strengthening the composite network and improving overall interface stability in conjunction with the hydrophilic colloids. This cream continuous phase medium can provide buoyancy to porous cheese particles, enabling them to remain stably suspended in the filling while simultaneously locking in moisture.

[0034] The filling cheese provided by this invention fundamentally solves the problems of filling layering and texture collapse through a specific filling design, maintains the moisture and chewiness of the particles, and can also inhibit uncontrolled water migration by stabilizing the two-phase interface, significantly improving the sensory quality of the product, enhancing the appearance uniformity of the filling cheese and its stability during the shelf life.

[0035] In some specific exemplary embodiments, the whey protein of the present invention is preferably a high-gel whey protein powder.

[0036] In some specific exemplary embodiments, the pore size of the porous cheese particles mentioned in this invention can be, for example, a point value of 10μm, 13μm, 15μm, 18μm, 20μm, 21μm, 25μm, 26μm, or any range of values.

[0037] In some specific exemplary embodiments, the viscosity of the continuous phase medium mentioned in this invention at 4°C and 20 rpm can be, for example, a point value or any range of values ​​such as 3000 cP, 3100 cP, 3200 cP, 3300 cP, 3400 cP, 3500 cP, 3600 cP, 3700 cP, 3800 cP, 3900 cP, and 4000 cP.

[0038] In some specific embodiments, the mass content of porous cheese particles in the filling mentioned in this invention is 20-30%.

[0039] In some specific exemplary embodiments, the mass content of porous cheese particles in the filling mentioned in this invention can be, for example, a point value of 30%, 20%, 25%, or any range of values.

[0040] In some specific embodiments, in order to achieve better continuous phase stability and improve the suspension uniformity and water-locking effect of porous cheese particles, the hydrophilic colloid in the continuous phase mentioned in this invention is selected from any one or more of gellan gum and low-ester pectin, and the mass ratio of hydrophilic colloid to whey protein is 1:2~5.

[0041] In some specific exemplary embodiments, the mass ratio of hydrophilic colloid and whey protein in the continuous phase mentioned in this invention can be, for example, a point value of 1:2, 1:3, 1:4, 1:5, or any range of values.

[0042] In some preferred embodiments, the raw material composition of the continuous phase mentioned in this invention is preferably as follows: 70-80 parts light cream, 0.05-0.1 parts gellan gum, 0.15-0.25 parts low-ester pectin, 0.5-1.0 parts whey protein, and 0.04-0.08 parts calcium chloride.

[0043] Preferably, the whey protein is selected from one or more of Fonterra (New Zealand) and Wheyco (Germany); Preferably, the fat content of the light cream is 38-40 wt%.

[0044] In a specific implementation, the total amount of raw materials in the continuous phase is 100 parts, with the remainder made up with skim milk.

[0045] Among them, the calcium ions provided by calcium chloride can initiate the gelation reaction of colloidal calcium ions, and the combined effect of various components can form a gel network with high viscosity and thixotropy.

[0046] In some specific embodiments, the porous cheese particles mentioned in this invention can be prepared by any feasible means in the art, such as microporous foamed gel network control technology, preferably by the following method: S1. Inoculation and foaming: Add compound microbial agent and food-grade foaming agent to raw milk, and stir at 37±2℃ for 10~15min to complete foaming. The compound microbial agent is a compound microbial agent of Lactococcus lactis subsp. lactis and Streptococcus salivarius subsp. thermophilus in a ratio of 2:8, and the amount added is 0.1~0.2wt% based on raw milk. The amount added of food-grade foaming agent is 0.8~1.0%. S2. Curd cutting: Maintain the temperature, add rennet to the foaming system in S1, let the curd stand for 30-45 minutes, and then cut it into curd blocks. The amount of rennet added is 0.5-0.7% based on raw milk. S3. Promoting whey expulsion and forming: Stir the curd block and heat it to 40~42℃ to promote whey expulsion for 30~40 minutes. Then transfer the curd block and 10~20wt% whey into a perforated mold and drain the water at 2-4℃ and 0.05~0.1MPa for 4~6 hours to form porous cheese granules.

[0047] Among them, the initial bacterial strain addition amount of raw milk system after adding compound microbial agent in S1 reaches 20-100 U / T, preferably 50 U / T.

[0048] The rennet activity in S2 is ≥ 600 IMCU / g.

[0049] The food-grade foaming agent mentioned in this invention can be selected from either soybean protein or pea protein.

[0050] The rennet mentioned in this invention can be selected from DSM Group's (DSM) EVO rennet as a fermentation rennet.

[0051] In the S1 inoculation and foaming step mentioned in this invention, the uniform introduction of air bubbles can be achieved by the special synergistic control of the compound microbial agent and the food-grade foaming agent, and by gentle stirring at a specific temperature of 37±2℃, providing a foaming basis for the subsequent formation of specific porous cheese particles.

[0052] In a specific exemplary embodiment, the raw milk mentioned in step S1 of the present invention undergoes the following standardization and pasteurization treatment: After separating the raw milk, it was standardized online to a fat-to-protein ratio of 0.95-1.15. The pH was adjusted to 6.5, and the milk was sterilized at 83±2℃ for 5 min, followed by rapid cooling to 32℃.

[0053] pH can be adjusted by adding CO2.

[0054] In a specific exemplary embodiment, the size of the cut curd block mentioned in step S2 of the present invention is preferably 1.5-2 cm. 3 A cube.

[0055] The above-described preferred method for preparing porous cheese granules can yield uniformly textured, internally porous granule clumps that meet the density and porosity requirements of the porous cheese granules of this invention.

[0056] In a specific embodiment, the present invention preferably provides a method for preparing the continuous phase mentioned in the present invention: Hydrophilic colloids and whey protein are added to a mixture of light cream and skim milk at 45-50°C for hydration, then cooled to 10-15°C. Calcium chloride is added, and the mixture is allowed to stand and mature at 2-4°C to obtain a continuous phase.

[0057] The hydration conditions for adding the hydrophilic colloid and whey protein mentioned in this invention to the mixture of light cream and skim milk can preferably be 80~90℃, for example 85℃, and stirring for 5~8 minutes to ensure sufficient hydration and maturation.

[0058] After hydration and ripening, calcium chloride solution is added and gently stirred to initiate the gelation reaction of pectin-calcium ions. The mixture is then allowed to stand at 2-4°C for less than 4 hours to gel and form a gel network with high viscosity and thixotropy. The viscosity of the final continuous phase at 4°C and 20 rpm is controlled to be 3000-4000 cP through specific reaction system and conditions.

[0059] In a specific embodiment, the present invention also provides a method for preparing filling cheese, comprising the following steps: At 2-4℃, porous cheese granules are mixed with 30-40wt% of continuous phase, and then the remaining continuous phase is added. The mixture is stirred at 40-60rpm for 3-5min to obtain the filling.

[0060] The preparation method of this invention employs a low-temperature, low-shear gradient mixing technique to gently disperse the clumps in an inert environment, thereby protecting their porous structure and the stability of the continuous phase. This is more conducive to achieving stable suspension of the filling and overall quality stability of the cheese filling.

[0061] In some specific embodiments, the porous cheese particles are preferably added to the continuous phase in multiple stages for dispersion, for example, in three stages.

[0062] In some preferred embodiments, the method for preparing the filling cheese mentioned in this invention further includes the following steps: After vacuum degassing, the filling is pre-mixed by standing at 2-4℃ for 20-30 minutes and then filled into the outer skin and sealed to obtain the filling cheese.

[0063] After mixing, the filling is allowed to stand briefly for pre-conditioning before being quickly and precisely filled and packaged. This allows the system to reach initial equilibrium before packaging, maximizing the uniformity of the final product's texture and the stability of its flavor.

[0064] In some specific embodiments, the vacuum degree of vacuum degassing mentioned in this invention is -0.03 to -0.05 MPa, and the vacuum degassing time is 5 to 8 minutes.

[0065] The filling cheese provided by this invention has a specific filling system. Combined with the preparation method of the filling cheese provided by this invention, the quality of the filling cheese can be further improved. It not only solves the problems of suspension and stability of the filling, but also improves the overall quality and shelf life stability of the product.

[0066] In some specific embodiments, the texture index of the filling cheese of the present invention satisfies at least one of the following: a. The hardness of the cheese filling is 0.8-1.0N, preferably 0.85-0.95N; b. The elasticity of the cheese filling is 55-65, preferably 58-62 mm; c. The cohesiveness of the filling cheese is 0.6~0.8, and the viscosity value at 4℃ and 20rpm is 3400~3700cP.

[0067] The method for preparing stuffed cheese of the present invention can be applied to the preparation of stuffed cheeses such as Burrata cheese.

[0068] The compound bacterial agent used in the following embodiments of the present invention is a compound bacterial agent of Lactococcus lactis subsp. lactis and Streptococcus salivarius subsp. thermophilus in a ratio of 2:8, purchased from DSM.

[0069] The food-grade foaming agent is soy protein.

[0070] The rennet used was EVO rennet from Royal DSM (Dutch) (enzyme activity ≥ 600 IMCU / g).

[0071] The whey protein is a high-gel whey protein powder, purchased from Fonterra.

[0072] The fat content of light cream is 38-40 wt%.

[0073] Example 1 A stuffed cheese includes a rind and a filling inside the rind, the rind being a fresh mozzarella cheese rind stretched into a pouch shape, and the filling comprising a continuous phase and porous cheese particles suspended in the continuous phase.

[0074] The density of porous cheese granules is 0.95~0.98 g / cm³. 3 The pore size is 13μm.

[0075] The continuous phase is a thixotropic gel-like continuous phase, using light cream as a medium, with added hydrophilic colloids and whey protein, and has a viscosity of 3200 cP at 4℃ and 20 rpm.

[0076] The specific ingredient recipes for the fillings are shown in Table 1.

[0077] Table 1. Filling recipe for cheese in Example 1

[0078] The percentages of compound microbial agents, rennet, and food-grade foaming agents used are based on the weight of raw milk.

[0079] This embodiment also specifically provides a method for preparing porous cheese granules, including the following steps: S1. Standardization and pasteurization: After separating raw milk, it is standardized online to a fat-to-protein ratio of 1.0. CO2 is added to adjust the pH to 6.5. After pasteurization at 83℃ / 5min, it is rapidly cooled to 32℃. Inoculation and foaming: Add compound microbial agent (50U / T, based on raw milk) and food-grade foaming agent to raw milk, and stir at 37℃ for 10 minutes to complete foaming; S2. Curd Cutting: Add rennet to the foaming system in S1, let the curd stand for 30 minutes, and then gently cut it into 1.5cm pieces using a special cutting tool. 3 A cube; S3. Promoting Dewatering and Shaping: Stir the curd block and heat it to 40°C to promote whey drainage for 30 minutes. Then transfer the curd block and some whey to a perforated mold and pressurize it at 2°C for 4 hours to form porous cheese granules.

[0080] This embodiment also specifically provides a method for preparing a continuous phase, including the following steps: The hydrophilic colloid and whey protein were added to a mixture of light cream and skim milk at 45°C. The mixture was heated to 85°C, kept warm and stirred for 5 minutes to fully hydrate the liquid, cooled to 10°C, and calcium chloride was added at 13°C. The mixture was then allowed to stand at 2°C for 4 hours to mature, resulting in a continuous phase.

[0081] This embodiment 1 also specifically provides a method for preparing cheese filling, including the following steps: In a 2°C cooling environment, using a planetary mixer (with scraper), first put 1 / 3 (by weight) of the continuous phase into the container, start at low speed, then add all the porous cheese particles in three batches. After the particles are basically dispersed, add the remaining continuous phase. Mix at 50 rpm for 4 minutes to obtain the filling. Transfer the filling to a vacuum mixing tank and gently stir for 7 minutes under a vacuum of -0.04 MPa to remove trapped air. Let it stand at 4°C for 20 minutes to allow the moisture and ions between the clot and the continuous phase to reach a preliminary equilibrium. Using a filling machine equipped with a piston-type filling pump and a conical filling nozzle, pre-adjusted filling is precisely metered and filled into the pre-stretched bag-shaped outer shell of fresh mozzarella cheese at 2°C.

[0082] Example 2 A type of cheese filling, essentially the same as in Example 1, except that the density of the porous cheese particles is 0.95~0.98 g / cm³. 3 The pore size is 21 μm.

[0083] The viscosity of the continuous phase at 4℃ and 20 rpm is 3500 cP.

[0084] The specific ingredient recipes for the fillings are shown in Table 2.

[0085] Table 2. Filling recipe for cheese in Example 2

[0086] The percentages of compound microbial agents, rennet, and food-grade foaming agents used are based on the weight of raw milk.

[0087] This embodiment 2 also provides a method for preparing porous cheese granules, which differs from embodiment 1 in that the inoculation and foaming temperature is 35°C and the stirring time is 12 min.

[0088] Example 3 A type of cheese filling, essentially the same as in Example 1, except that the density of the porous cheese particles is 0.95~0.98 g / cm³. 3 The pore size is 26μm.

[0089] The viscosity of the continuous phase at 4℃ and 20 rpm is 3700 cP.

[0090] The specific ingredient recipes for the fillings are shown in Table 3.

[0091] Table 3. Filling recipe for cheese in Example 3

[0092] The percentages of compound microbial agents, rennet, and food-grade foaming agents used are based on the weight of raw milk.

[0093] This embodiment 3 also provides a method for preparing porous cheese granules, which differs from that of embodiment 1 in that the inoculation and foaming temperature is 39°C and the stirring time is 15 min.

[0094] Example 4 A type of cheese filling, essentially the same as in Example 1, except that the density of the porous cheese particles is 0.95~0.98 g / cm³. 3 The pore size is 18μm.

[0095] The viscosity of the continuous phase at 4℃ and 20 rpm is 3200 cP.

[0096] The specific ingredient recipes for the fillings are shown in Table 4.

[0097] Table 4. Filling recipe for cheese in Example 4

[0098] The percentages of compound microbial agents, rennet, and food-grade foaming agents used are based on the weight of raw milk.

[0099] The method for preparing porous cheese granules in Example 4 is the same as in Example 3.

[0100] Example 5 A type of cheese filling, essentially the same as in Example 1, except that the density of the porous cheese particles is 0.95~0.98 g / cm³. 3 The pore size is 15μm.

[0101] The viscosity of the continuous phase at 4℃ and 20 rpm is 3450 cP.

[0102] The specific ingredient recipes for the fillings are shown in Table 5.

[0103] Table 5. Filling recipe for cheese in Example 5

[0104] The percentages of compound microbial agents, rennet, and food-grade foaming agents used are based on the weight of raw milk.

[0105] The method for preparing porous cheese granules in Example 5 is the same as in Example 1.

[0106] Example 6 A type of cheese filling, essentially the same as in Example 1, except that the density of the porous cheese particles is 0.95~0.98 g / cm³. 3 The pore size is 25μm.

[0107] The continuous phase is a thixotropic gel-state continuous phase with a viscosity of 3520 cP at 4℃ and 20 rpm.

[0108] The specific ingredient recipes for the fillings are shown in Table 6.

[0109] Table 6. Filling recipe for cheese in Example 6

[0110] The percentages of compound microbial agents, rennet, and food-grade foaming agents used are based on the weight of raw milk.

[0111] The method for preparing porous cheese granules in Example 6 is the same as in Example 2.

[0112] Comparative Example 1 A type of cheese filling, differing from Example 1 in that the porous cheese particles have a density of 1.02 g / cm³. 3 The pore size is 8μm.

[0113] The method for preparing the filling cheese in Comparative Example 1 differs from that in Example 1 in that the amount of rennet used in the preparation of porous cheese granules is 0.5%.

[0114] Insufficient rennet dosage led to incomplete curdling and less whey removal, resulting in a higher density of porous cheese granules (1.02 g / cm³). 3 Furthermore, the foamed bubbles are difficult to retain, and the pores are small and uneven, with an average pore diameter of 8μm.

[0115] Comparative Example 2 A type of cheese filling, differing from Example 1 in that the porous cheese particles have a density of 0.92 g / cm³. 3 The pore size is 38μm.

[0116] The difference between the preparation method of the filling cheese in Comparative Example 2 and Example 1 is that the amount of food-grade foaming agent (soy protein) used in the preparation of porous cheese particles is 1.2 wt%.

[0117] Excessive foaming agent resulted in too many bubbles and a low density; the density of the porous cheese granules was 0.92 g / cm³. 3 The bubbles were too large, the pores were uneven, some pores were broken, and the average pore diameter was 38 μm.

[0118] Comparative Example 3 A type of cheese filling, differing from Example 1 in that the porous cheese particles have a density of 1.00 g / cm³. 3 The pore size is 12μm.

[0119] The difference between the preparation method of the filling cheese in Comparative Example 3 and Example 1 is that the ratio of Lactococcus lactis subsp. lactis to Streptococcus thermophilus subsp. lactis in the compound microbial agent for the preparation of porous cheese particles is 8:2.

[0120] The bacterial strain ratio was unbalanced, fermentation was insufficient, whey removal was inadequate, and the density was too high; the density of the porous cheese granules was 1.00 g / cm³. 3 It cannot float.

[0121] Comparative Example 4 A type of cheese filling differs from Example 1 in that no hydrophilic colloid is added to the continuous phase, and the continuous phase contains 0% gellan gum and 0% low-ester pectin. The viscosity of the continuous phase at 4°C and 20 rpm is 850 cP.

[0122] Without the addition of hydrophilic colloids in the continuous phase, a gel network cannot be formed, resulting in extremely low viscosity.

[0123] Comparative Example 5 A type of cheese filling, differing from Example 1 in that the porous cheese particles have a density of 1.01 g / cm³. 3 The pore size is 9μm.

[0124] The method for preparing the filling cheese in Comparative Example 5 differs from that in Example 1 in that the curdling temperature in the preparation of the porous cheese particles is too high, at 42°C.

[0125] If the curd temperature is too high, the curdling will be too rapid, air bubbles will be squeezed out, excessive whey will be expelled, and the density will be too high. The density of porous cheese granules is 1.01 g / cm³. 3 Furthermore, the bubbles are broken down, resulting in fine pores with an average pore diameter of 9 μm.

[0126] Comparative Example 6 A type of cheese filling, differing from Example 1 in that the porous cheese particles have a density of 0.96 g / cm³. 3 The average pore size is 11 μm, and the viscosity of the continuous phase at 4℃ and 20 rpm is 2000 cP.

[0127] The method for preparing the filling cheese in Comparative Example 6 differs from that in Example 1 in that the mixing speed after adding the porous cheese particles to the continuous phase is 100 rpm.

[0128] The density of porous cheese granules is 0.96 g / cm³. 3 The density was basically normal, but the excessive stirring speed caused pore rupture, with an average pore size of 11 μm. Some pores were destroyed by stirring, resulting in uneven pore size. High stirring speed damaged the gel network, causing a decrease in viscosity. The viscosity of the continuous phase was 2000 cP at 4℃ and 20 rpm.

[0129] Result detection On the day of product production, the product's characteristic indicators were tested, and 15 professionals were invited to conduct a sensory evaluation of the cheese in the example. The details are shown in the table below.

[0130] 1. Texture Testing: Samples were prepared into shapes with a height of 2000 mm and a diameter of 100 mm, and then cooled and solidified in a 2-8℃ cold storage. After solidification, the refrigerated samples were allowed to warm to room temperature for 30 minutes. The testing conditions were as follows: TA11 / 100 probe, testing speed 0.5 mm / s, probe depressor distance 6 mm, return speed 2 mm / s, and trigger force 2.0 N. Each data point was measured three times, and the mean and variance were calculated.

[0131] 2. Viscosity value: Place the sample in an Anton Paar rotational viscometer, set the temperature to 4℃ and the rotation speed to 20 rpm, select rotor No. 64, and measure the viscosity value.

[0132] 3. Finished product stratification rate (centrifugal settling method) Sample dispensing: Take 50g of finished cheese and put it into a 100mL stoppered graduated tube, and record the total height of the sample H1.

[0133] Standing treatment: Let stand at room temperature for 24 hours, observe the stratification phenomenon, and record the height of the supernatant / whey H2.

[0134] Calculate the stratification rate: Stratification rate = H2 / H1 × 100% Accelerated verification (optional): If the stratification is not obvious at room temperature, centrifuge at 3000 r / min for 10 min and then measure the stratification height.

[0135] 4. Sensory rating (blind sensory rating method) Review panel composition: Five professional reviewers were selected, with no background information to interfere with the review process.

[0136] Scoring criteria (out of 9): 9 points: The texture is completely uniform, with no particles, no layering, and no porosity. 7-8 points: The texture is basically uniform, with occasional small particles, and no layering. 5-6 points: The texture is relatively uniform, with a small amount of particles and no obvious layering. <5 points: Uneven texture, obvious graininess, accompanied by local layering.

[0137] The scoring criteria are shown in Table 7 below.

[0138] Table 7. Sensory Evaluation Criteria

[0139] The results of the texture and stability tests for each embodiment and comparative example are shown in Table 8.

[0140] Table 8. Texture and stability test results of the examples and comparative examples

[0141] The sensory evaluation results of the texture and stability of each embodiment and comparative example are shown in Table 9.

[0142] Table 9. Sensory test results of the examples and comparative examples

[0143] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not 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; and these 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 type of filled cheese, comprising a crust and a filling stuffed within the crust, characterized in that, The filling comprises a continuous phase and porous cheese particles suspended in the continuous phase; The density of the porous cheese granules is 0.95-0.98 g / cm³. 3 The average pore size is 10-30 μm; The continuous phase is a thixotropic gel-like continuous phase, using light cream as a medium, and containing hydrophilic colloids and whey protein. The viscosity of the continuous phase at 4°C and 20 rpm is 3000–4000 cP.

2. The cheese filling according to claim 1, characterized in that, The filling contains 20-30% porous cheese particles by mass.

3. The cheese filling according to claim 1, characterized in that, The hydrocolloid in the continuous phase is selected from any one or more of gellan gum and low-ester pectin, and the mass ratio of hydrocolloid to whey protein is 1:2~5.

4. The cheese filling according to claim 3, characterized in that, The raw material composition of the continuous phase medium, by mass parts, is as follows: 70-80 parts light cream, 0.05-0.1 parts gellan gum, 0.15-0.25 parts low-ester pectin, 0.5-1.0 parts whey protein, and 0.04-0.08 parts calcium chloride; The fat content of the cream is 38-40 wt%.

5. The cheese filling according to any one of claims 1 to 4, characterized in that, The porous cheese granules were prepared by the following method: S1. Inoculation and foaming: Add compound microbial agent and food-grade foaming agent to raw milk, and stir at 37±2℃ for 10~15min to complete foaming. The compound microbial agent is a compound microbial agent of Lactococcus lactis subsp. lactis and Streptococcus salivarius subsp. thermophilus in a ratio of 2:8, and the amount added is 0.1~0.2wt% based on raw milk. The amount added of food-grade foaming agent is 0.8~1.0wt%. S2. Curd Cutting: Maintain the temperature, add rennet to the foaming system in S1, let the curd stand for 30-45 minutes, and then cut it into curd blocks. The amount of rennet added is 0.5-0.7 wt% based on raw milk. S3. Promoting whey expulsion and forming: Stir the curd block and heat it to 40~42℃ to promote whey expulsion for 30~40 minutes. Then transfer the curd block and 10~20wt% whey into a perforated mold and drain the water at 2-4℃ and 0.05~0.1MPa for 4~6 hours to form porous cheese granules.

6. The cheese filling according to any one of claims 1 to 4, characterized in that, The continuous phase is prepared by the following method: Hydrophilic colloids and whey protein are added to a mixture of light cream and skim milk at 45-50°C for hydration, then cooled to 10-15°C. Calcium chloride is added, and the mixture is allowed to stand and mature at 2-4°C to obtain a continuous phase.

7. A method for preparing the filling cheese according to any one of claims 1 to 6, characterized in that, Includes the following steps: At 2-4℃, porous cheese granules are mixed with 30-40wt% of continuous phase, and then the remaining continuous phase is added. The mixture is stirred at 40-60rpm for 3-5min to obtain the filling.

8. The method for preparing the filling cheese according to claim 7, characterized in that, The process also includes the following steps: after vacuum degassing the filling, it is left to stand at 2~4℃ for 20~30 minutes for pre-conditioning before being filled into the outer skin and sealed to obtain the filling cheese.

9. The method for preparing the filling cheese according to claim 8, characterized in that, The vacuum degree of the vacuum degassing is -0.03 to -0.05 MPa, and the vacuum degassing time is 5 to 8 minutes.

10. A filling cheese prepared by the method of any one of claims 7-9, characterized in that, The texture index of the filling cheese must meet at least one of the following: a. The hardness of the cheese filling is 0.8-1.0 N; b. The elasticity of the cheese filling is 55-65; c. The cohesiveness of the filling cheese is 0.6~0.8, and the viscosity value at 4℃ and 20rpm is 3400~3700cP.

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