Chocolate cheese and method of making

Abstract

The application discloses chocolate cheese and a preparation method thereof. The chocolate cheese comprises a cheese core and a migration-resistant barrier layer, wherein the migration-resistant barrier layer is coated on the outer surface of the cheese core; the cheese core comprises cheese, protein powder, hydrophilic colloid and functional sugar alcohol; and the migration-resistant barrier layer comprises a chocolate base and a water-absorbable filler. The chocolate cheese of the application can keep stable shape and crisp taste for a long time under normal temperature or refrigeration conditions, prevents water from continuously migrating to the chocolate shell driven by a concentration gradient, avoids causing blooming, softening and loss of crispness of the chocolate shell, and prolongs the shelf life.

Description

Technical Field

[0001] This invention belongs to the field of cheese technology, specifically relating to a chocolate cheese and its preparation method. Background Technology

[0002] Chocolate and cheese are both popular food ingredients. Currently, most related products on the market (such as frozen crispy cheese) utilize freezing technology. While freezing effectively sets the shape and slows moisture migration, it presents significant challenges in actual market promotion. These include high cold chain costs and inconvenience in consumption. Frozen products have stringent requirements for logistics and storage conditions, and consumers must thaw them before eating. The thawing process can lead to uneven texture or surface condensation, negatively impacting the consumer experience. On the other hand, under non-frozen conditions, chocolate cheese products are prone to collapsing and water separation, causing the outer shell to soften and affecting the eating experience. Summary of the Invention

[0003] The purpose of this invention is to provide a chocolate cheese and its preparation method to solve the problem of softening of the outer shell caused by water separation in chocolate cheese under non-freezing conditions.

[0004] In a first aspect, embodiments of the present invention provide a chocolate cheese, comprising: Cheese core and anti-migration barrier layer, wherein the anti-migration barrier layer covers the outer surface of the cheese core; The cheese filling includes: cheese; Protein powder; Hydrophilic colloids; Functional sugar alcohols; The anti-migration barrier layer comprises: chocolate base and water-absorbing filler.

[0005] Furthermore, the cheese filling includes: 40-60 servings of cheese; 5-10 parts by weight of protein powder; 1-3 parts by weight of hydrophilic colloid; Functional sugar alcohols, 5-15 parts by weight.

[0006] Furthermore, the hydrophilic colloid includes carrageenan and locust bean gum.

[0007] Furthermore, the mass ratio of the carrageenan to the locust bean gum is (1-3):1.

[0008] Furthermore, the functional sugar alcohols include erythritol and maltitol.

[0009] Furthermore, the mass ratio of erythritol to maltitol is (2-4):1.

[0010] Further, the water-absorbing filler includes at least one of the following: porous starch microspheres, hydrophobically modified porous starch microspheres, porous silica, anhydrous lactose powder, cocoa powder microcapsules, porous maltodextrin microspheres, cross-linked microcrystalline cellulose microspheres, and porous sucrose cocrystal particles; and / or The amount of the water-absorbing filler added is 5-10% of the weight of the chocolate base; and / or The cheese filling includes: 0.5-1 parts by weight of nanocrystalline cellulose.

[0011] Secondly, embodiments of the present invention provide a method for preparing chocolate cheese, comprising: Mix cheese with water to obtain a cheese emulsion; Add raw materials to cheese emulsion and stir to obtain a molten mixture. The raw materials include protein powder, hydrophilic colloid and functional sugar alcohol. The cheese filling is prepared by cooling the molten mixture. A water-absorbing filler is added to melted chocolate base and mixed to obtain a coating material; The coating is applied to the outer surface of the cheese core and then cooled and solidified to obtain chocolate cheese.

[0012] Furthermore, the step of cooling the molten mixture to prepare the cheese core includes: Pour the molten mixture into a mold, cool to 2-7°C, let stand for 2-3 hours, and then demold to obtain the cheese core; and / or The steps for adding ingredients to a cheese emulsion and mixing include: Add the ingredients to the cheese emulsion, stir and mix, and heat to 70-80℃, holding for 20-50 minutes; and / or The steps preceding the application of the coating to the outer surface of the cheese core also include: Remove moisture from the outer surface of the cheese core.

[0013] Furthermore, 40-60 parts by weight of cheese; 5-10 parts by weight of protein powder; 1-3 parts by weight of hydrophilic colloid; 5-15 parts by weight of functional sugar alcohols; and / or The hydrophilic colloids include: carrageenan and locust bean gum; and / or The functional sugar alcohols include: erythritol and maltitol; and / or The water-absorbing filler includes at least one of the following: porous starch microspheres, hydrophobically modified porous starch microspheres, porous silica, anhydrous lactose powder, cocoa powder microcapsules, porous maltodextrin microspheres, cross-linked microcrystalline cellulose microspheres, and porous sucrose cocrystal particles; and / or The amount of the water-absorbing filler added is 5-10% of the weight of the chocolate base; and / or The raw materials also include: 0.5-1 parts by weight of nanocrystalline cellulose.

[0014] The chocolate cheese of this invention includes a cheese core and an anti-migration barrier layer. The anti-migration barrier layer covers the outer surface of the cheese core. The cheese core includes cheese, protein powder, hydrophilic colloid, and functional sugar alcohol. The anti-migration barrier layer includes chocolate base material and a water-absorbing filler. The protein powder can be used to construct a heat-induced protein gel network, the hydrophilic colloid can be used to construct a polysaccharide gel network, and the functional sugar alcohol can be used to adjust water activity and glass transition temperature, thus constructing a "protein-polysaccharide" synergistic gel framework. Utilizing the thermal denaturation properties of the protein powder, a protein network can be formed during heating, which works synergistically with the polysaccharide gel network formed by the hydrophilic colloid to construct a high-strength three-dimensional gel framework. This framework provides necessary mechanical support for soft cheese at room temperature, preventing the cheese from collapsing under non-freezing conditions. Simultaneously, this network effectively binds free water, significantly reducing the water activity of the system. Introducing water-absorbing fillers into chocolate can absorb and lock in trace amounts of moisture migrating from the inner core interface, acting as an "internal desiccant." This protects the chocolate base from softening and significantly extends the crispness of the outer shell. The cheese can maintain its shape and crispness for a long time under room temperature or refrigeration conditions, preventing moisture from continuously migrating to the chocolate shell driven by the concentration gradient, thus avoiding blooming, softening, and loss of crispness, and extending shelf life. Detailed Implementation

[0015] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. 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.

[0016] The terms "first," "second," etc., used in the specification and claims of this invention are used to distinguish similar objects and are not used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that embodiments of the invention can be implemented in orders other than those described herein. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0017] The chocolate cheese of this invention includes: The cheese core and the anti-migration barrier layer, wherein the anti-migration barrier layer covers the outer surface of the cheese core, and the cheese core includes: cheese, protein powder, hydrophilic colloid, and functional sugar alcohol; The anti-migration barrier layer comprises: chocolate base and water-absorbing filler, and the anti-migration barrier layer can be an anti-migration chocolate crust layer.

[0018] The chocolate cheese of this invention has an anti-migration barrier layer coated on the outer surface of the cheese core. The anti-migration barrier layer includes a chocolate base and a water-absorbing filler. A heat-induced protein gel network can be constructed using protein powder, a polysaccharide gel network can be constructed using hydrophilic colloids, and water activity and glass transition temperature can be adjusted using functional sugar alcohols. This allows for the construction of a "protein-polysaccharide" synergistic gel framework. Utilizing the thermal denaturation properties of protein powder, a protein network can be formed during heating, which works synergistically with the polysaccharide gel network formed by the hydrophilic colloid to construct a high-strength three-dimensional gel framework. This framework provides necessary mechanical support for soft cheese at room temperature, preventing collapse under non-freezing conditions. Simultaneously, this network effectively binds free water, significantly reducing the system's water activity (Aw can be reduced to 0.65-0.75). Introducing water-absorbing fillers into chocolate can absorb and lock in trace amounts of moisture migrating from the inner core interface, acting as an "internal desiccant." This protects the chocolate base from softening and significantly extends the crispness of the outer shell. The cheese can maintain its shape and crispness for a long time under room temperature or refrigeration conditions, preventing moisture from continuously migrating to the chocolate shell driven by the concentration gradient, thus avoiding blooming, softening, and loss of crispness, and extending shelf life.

[0019] In some embodiments, the cheese filling may include: The ingredients are: 40-60 parts cheese by weight; 5-10 parts protein powder by weight; 1-3 parts hydrophilic colloid by weight; and 5-15 parts functional sugar alcohols by weight. For example, the cheese filling may include: 40 parts cheese by weight, 10 parts protein powder by weight, 3 parts hydrophilic colloid by weight, and 5 parts functional sugar alcohols; or 50 parts cheese by weight, 7 parts protein powder by weight, 2 parts hydrophilic colloid by weight, and 10 parts functional sugar alcohols. The specific amounts of these components can be adjusted as needed.

[0020] Optionally, the hydrophilic colloid may include carrageenan and locust bean gum, wherein the mass ratio of carrageenan to locust bean gum can be (1-3):1, for example, the mass ratio of carrageenan to locust bean gum can be 1:1, 3:1 or 2:1, and the specific mass ratio can be selected as needed. A gel network formed by carrageenan alone is brittle and has poor elasticity, making it prone to breakage during demolding, and it cannot form a tight network structure to bind water.

[0021] In some embodiments, the functional sugar alcohol may include erythritol and maltitol, wherein the mass ratio of erythritol to maltitol can be (2-4):1. For example, the mass ratio of erythritol to maltitol can be 2:1, 3:1, or 4:1, and the specific mass ratio can be selected as needed. By combining erythritol and maltitol, not only is the water activity controlled, but the core also receives a suitable sweetness and a cooling sensation, avoiding the cloying sweetness caused by high sugar content.

[0022] In embodiments of the present invention, the water-absorbing filler may include at least one of the following: porous starch microspheres, hydrophobically modified porous starch microspheres, porous silica, anhydrous lactose powder, cocoa powder microcapsules, porous maltodextrin microspheres, cross-linked microcrystalline cellulose microspheres, and porous sucrose eutectic particles. The particle size of the spherical porous starch microspheres may be 0.3-0.8 mm, for example, the particle size of the spherical porous starch microspheres may be 0.5 mm. For example, the hydrophobically modified porous starch microspheres may be porous starch microspheres hydrophobically modified with octenyl succinic anhydride. Unmodified microspheres are highly hydrophilic and have slightly poor dispersibility in chocolate oil systems. Long-term storage can easily lead to a grainy texture around the microspheres due to moisture absorption. After hydrophobic modification, the microspheres retain their moisture absorption capacity while improving their compatibility with chocolate oil systems. After the product is placed under refrigeration for 30 days, the outer shell remains delicate and crisp without any roughness.

[0023] Introducing porous starch microspheres into chocolate, the microspheres' porous structure provides a huge specific surface area, enabling them to absorb and lock in trace amounts of moisture migrating from the inner core interface, acting as an "internal desiccant" to protect the chocolate matrix from softening and significantly extend the crispness retention time. The porous starch microspheres have a sponge-like porous structure, belonging to elastic microspheres. Under pressure, they undergo slight deformation to absorb energy, acting as a buffer and significantly reducing the breakage rate of the chocolate shell. The density of the starch microspheres matches the chocolate sauce, exhibiting excellent suspension stability and ensuring absolutely uniform crispness throughout the three-dimensional coating. The starch microspheres have a hydrophilic structure, do not interfere with crystallization, and have no adverse effect on fat crystallization. The starch microspheres ensure that the outer protective shell does not break, providing a uniformly distributed, light, and crunchy texture.

[0024] Porous maltodextrin microspheres possess a sponge-like porous structure, exhibiting strong water absorption and a degree of elasticity, allowing them to disperse in chocolate fats. Cross-linked microcrystalline cellulose microspheres, formed by cellulose cross-linking, possess extremely high elasticity and porosity, not only absorbing water but also acting as a stronger stress buffer layer. Porous sucrose eutectic particles, produced through a special process, have a certain porosity, enabling them to absorb trace amounts of moisture while imparting a crisper texture to the outer shell. At least one of porous silica, anhydrous lactose powder, and cocoa powder microcapsules can be combined with porous starch microspheres. For example, cocoa powder microcapsules can be combined with porous starch microspheres in a mass ratio of (0.2-0.5):1, such as 0.2:1, 0.3:1, or 0.5:1. Similarly, anhydrous lactose powder can be combined with porous starch microspheres in a mass ratio of (0.2-0.5):1, such as 0.2:1, 0.4:1, or 0.5:1. The synergistic use of porous silica, anhydrous lactose powder, and cocoa powder microcapsules with porous starch microspheres can aid in water absorption or enhance crispness. Porous starch microspheres can be used in conjunction with food-grade porous silica or anhydrous lactose powder. Porous silica is often used as an anti-caking agent in the food industry and has a strong water absorption capacity. It can work synergistically with starch microspheres to further lock in moisture that migrates at the interface. Alternatively, porous starch microspheres can be used in conjunction with cocoa powder microcapsules to increase water absorption while enhancing the flavor integration of the outer shell.

[0025] Hydrophobically modified porous starch microspheres may include at least one of the following: octenyl succinic anhydride-modified porous starch microspheres, fatty acid esterification-modified porous starch microspheres, surface coating-modified porous starch microspheres, and composite-modified porous starch microspheres. Hydrophobically modified porous starch microspheres may include at least one modified porous starch microsphere made from stearic acid, oleic acid, or palmitic acid. Modification can introduce long-chain aliphatic hydrocarbon groups, which can significantly reduce the hydrophilicity of the microsphere surface and improve its compatibility in chocolate fats (cocoa butter substitutes or cocoa butter).

[0026] Surface-coated modified porous starch microspheres may include porous starch microspheres coated with at least one of lecithin, polyglycerol ricinoleate (PGPR), and acetylated monoglycerides. The surface-coated modified porous starch microspheres may be porous starch microspheres coated with lecithin, where the mass ratio of lecithin to porous starch microspheres can be (0.05-0.15):1, for example, 0.05:1, 0.08:1, 0.1:1, or 0.15:1. The surface-coated modified porous starch microspheres may also be porous starch microspheres coated with polyglycerol ricinoleate, where the mass ratio of polyglycerol ricinoleate to porous starch microspheres can be (0.05-0.15):1. The ratio of polyglycerol ricinoleate to porous starch microspheres can be (0.01-0.05):1, for example, the mass ratio of polyglycerol ricinoleate to porous starch microspheres can be 0.01:1, 0.03:1, or 0.05:1. Surface-coated porous starch microspheres can be porous starch microspheres coated with acetylated monoglycerides, and the mass ratio of acetylated monoglycerides to porous starch microspheres can be (0.05-0.1):1, for example, the mass ratio of acetylated monoglycerides to porous starch microspheres can be 0.05:1, 0.08:1, or 0.1:1. Porous starch microspheres can be modified by surface coating (physical modification). Surface-coated porous starch microspheres can be modified using at least one of lecithin, polyglycerol ricinoleate (PGPR), and acetylated monoglycerides, which can coat the surface of the porous starch microspheres with an oleophilic and hydrophobic substance. Emulsifiers such as lecithin, polyglycerol ricinoleate (PGPR), or acetylated monoglyceride can be used to spray or coat the surface of microspheres, which can improve the dispersion and suspension of microspheres in chocolate and form a hydrophobic film on the surface of microspheres, thus delaying the "gritty texture" caused by the microspheres absorbing moisture.

[0027] Porous starch microspheres can be composite modified (crosslinking + hydrophobicity). First, sodium trimetaphosphate (STMP) can be used to crosslink the starch microspheres to improve their structural stability under high temperature and shear force (preventing them from softening and deforming in chocolate sauce at 42-45℃). Then, the above-mentioned hydrophobic esterification or surface coating modification treatment can be carried out. Composite modification can ensure that the starch microspheres have water absorption capacity while maintaining an intact elastic skeleton in the chocolate system.

[0028] Optionally, the amount of water-absorbing filler added is 5-10% of the weight of the chocolate base. For example, the amount of water-absorbing filler added can be 5%, 7% or 10% of the weight of the chocolate base, which can be selected as needed.

[0029] The cheese filling may include 0.5-1 parts by weight of nanocrystalline cellulose.

[0030] Nanocrystalline cellulose (MCC) can strengthen the water-locking framework of the core. While hydrophilic colloids and proteins can form a good interpenetrating network (IPN), this invention unexpectedly discovered that after adding MCC, its high specific surface area microcrystalline fibers can deeply entangle with the hydrophilic colloid "carrageenan-locust bean gum", forming a "protein-colloid-microcrystalline fiber ternary interpenetrating network". MCC not only significantly improves the core's resistance to thermal collapse like "steel bars", but its dense hydroxyl groups further convert "free water" in the system into "deeply bound water", making the water activity stabilized below 0.65 in a breakthrough. At the same time, it completely solves the "lipid precipitation" problem caused by the destruction of cheese fat globules during high-shear emulsification. This effect cannot be predicted or achieved by simply combining colloids and proteins.

[0031] The method for preparing chocolate cheese according to an embodiment of the present invention includes: Mix cheese with water to obtain a cheese emulsion; Add raw materials to cheese emulsion and stir to obtain a molten mixture. The raw materials include protein powder, hydrophilic colloid and functional sugar alcohol. The cheese filling is prepared by cooling the molten mixture. A water-absorbing filler is added to melted chocolate base and mixed to obtain a coating material; The coating is applied to the outer surface of the cheese core and then cooled and solidified to obtain chocolate cheese.

[0032] The water-absorbing filler can be porous starch microspheres. These microspheres are mixed into melted chocolate sauce at a controlled temperature of 42-45℃. Since the density of the porous starch microspheres is greater than that of the chocolate sauce, a variable frequency stirrer can be used to continuously stir at low speed (approximately 50-80 rpm) to prevent microsphere sedimentation and uneven coating. The coating is then applied to the outer surface of the cheese core. The cooling and curing process can include immersing the core in the coating, removing it, and allowing it to cool and solidify. It can then be aged, which can be done by refrigerating the product at 4℃ for 12 hours to obtain the finished cheese.

[0033] The chocolate cheese prepared by this method has an anti-migration barrier layer on the outer surface of the cheese core. The cheese is less likely to collapse under non-freezing conditions. The introduction of water-absorbing fillers into the chocolate can absorb and lock in trace amounts of moisture migrating from the core interface, preventing moisture from continuously migrating to the chocolate shell driven by the concentration gradient, avoiding blooming, softening and loss of crispness of the chocolate shell, and extending shelf life.

[0034] In some embodiments, the step of cooling the molten mixture to prepare the cheese core may include: The molten mixture is poured into a mold, cooled to 2-7°C, and allowed to stand for 2-3 hours. After demolding, the cheese core is obtained. Alternatively, the molten mixture can be poured into a spherical mold, rapidly cooled to 5°C, and allowed to stand for 2-3 hours to fully gel. After demolding, a spherical cheese core is obtained. At this point, the core has good elasticity, and the demolding success rate can reach over 98%.

[0035] The steps of adding ingredients to a cheese emulsion and mixing them may include: Add the ingredients to the cheese emulsion, stir and mix, and heat to 70-80℃, then keep warm for 20-50 minutes.

[0036] For example, add whey protein powder, carrageenan, locust bean gum, and sugar alcohol to the cheese emulsion, start stirring and heat, controlling the heating rate at 2-3℃ / min. When the temperature reaches 75℃±2℃, keep it warm and stir for 30 minutes to hydrate. This temperature range can ensure that the whey protein is fully denatured and expanded, and that the colloid is fully hydrated, avoiding the formation of a grainy texture.

[0037] In this invention, water is used to first dissociate and reshape casein micelles in cheese, forming a uniform emulsion as a "base." Then, protein and colloids are added after heating, ideally at 75°C. At this temperature, the system viscosity is low, and whey protein begins to undergo thermal denaturation and unfold at 75°C, exposing hydrophobic groups and thiol groups. Subsequently added carrageenan and locust bean gum rapidly interpenetrate between the unfolded protein polypeptide chains. This sequence achieves targeted interpenetration "using denatured protein as nodes and colloids as cross-linking chains." Upon cooling, a thermally irreversible, stable gel is formed, rather than a simple physical mixture. If cheese, water, protein powder, and colloids are mixed and heated all at once, the colloids preferentially absorb free water in the system, causing rapid expansion (commonly known as "clumping" or "fish-eye" phenomena). This prevents the protein powder from fully hydrating, resulting in an uneven gel network with a powdery core.

[0038] The steps preceding the application of the coating to the outer surface of the cheese core also include: Remove moisture from the outer surface of the cheese core. You can place the cheese core in an environment with a wind speed of 2m / s, a temperature of 20℃, and a relative humidity of 50% for 10 minutes to remove free water from the surface and ensure that the surface is dry before hanging it on a garment.

[0039] In the preparation process, the cheese can be 40-60 parts by weight, the protein powder can be 5-10 parts by weight, the hydrophilic colloid can be 1-3 parts by weight, and the functional sugar alcohol can be 5-15 parts by weight. For example, the cheese can be 50 parts by weight, the protein powder can be 6 parts by weight, the hydrophilic colloid can be 2 parts by weight, and the functional sugar alcohol can be 10 parts by weight.

[0040] Hydrophilic colloids may include carrageenan and locust bean gum. The mass ratio of carrageenan to locust bean gum can be (1-3):1, for example, the mass ratio of carrageenan to locust bean gum can be 1:1, 3:1 or 2:1, and the specific mass ratio can be selected as needed.

[0041] Functional sugar alcohols may include erythritol and maltitol. The mass ratio of erythritol to maltitol can be (2-4):1, for example, the mass ratio of erythritol to maltitol can be 2:1, 3:1 or 4:1, and the specific mass ratio can be selected as needed.

[0042] The water-absorbing filler may include at least one of the following: porous starch microspheres, hydrophobically modified porous starch microspheres, porous silica, anhydrous lactose powder, cocoa powder microcapsules, porous maltodextrin microspheres, cross-linked microcrystalline cellulose microspheres, and porous sucrose eutectic particles.

[0043] Optionally, the amount of water-absorbing filler added can be 5-10% of the weight of the chocolate base. For example, the amount of water-absorbing filler added can be 5%, 8% or 10% of the weight of the chocolate base, which can be selected as needed.

[0044] The raw materials may also include 0.5-1 parts by weight of nano-microcrystalline cellulose. For example, the raw materials may also include 0.5, 0.8 or 1 parts by weight of nano-microcrystalline cellulose, which can be selected according to the needs.

[0045] This invention not only solves the problem of moisture migration but also addresses the "mechanical and phase change challenges" of composite foods during room temperature / cold chain transport. Traditional combinations of hard cores (such as freeze-dried cheese) and crispy chocolate are "hard against hard," making them extremely fragile. This invention utilizes a gel core constructed through a specific process, providing solid support macroscopically and exhibiting a "highly elastic and flexible body" microscopically. When the outer shell is subjected to external force, the flexible core can absorb some of the impact stress; combined with the aforementioned cushioning effect of starch microspheres, this internal and external synergy completely overcomes the pain point of fragile composite products during transport.

[0046] Compared to frozen products, this invention overcomes the challenges of phase transition and glass transition (Tg) during room temperature / low temperature storage. The pain point of frozen products is that they rely on freezing to solidify, and must be thawed after leaving the cold chain. During thawing, moisture inevitably migrates explosively, causing the outer shell to become instantly soft and moist. This invention allows the high-moisture core to remain intact at room temperature (20-25℃), but quickly releases a soft and chewy texture upon entering the mouth (37℃). Through the combination of erythritol and maltitol, the glass transition temperature of the core is precisely regulated. Below 25℃, the core is in a glassy / highly elastic state, providing rigid support to prevent collapse. Upon entering the mouth, the erythritol molecules rapidly break the hydrogen bond network, instantly lowering the Tg, and the core quickly melts into a soft and chewy state. Simultaneously, because the IPN network eliminates the "moisture-driven force" for moisture migration, the chocolate does not undergo polymorphic transformation (frosting) during temperature fluctuations from 4℃ refrigeration to 20℃ room temperature, achieving true room-temperature circulation and ready-to-eat functionality. This invention achieves a synergistic effect that cannot be foreseen by existing technologies through the deep integration of three major technical means: "ternary network targeted water locking", "precise regulation of sugar alcohol phase change Tg" and "starch microsphere stress buffering". It effectively solves the problem of cheese products being "not broken, not soft, not collapsed, and melting instantly".

[0047] The present invention will be further illustrated below through some specific embodiments.

[0048] Example 1: Cheese ingredient formula: Cheese filling: 50kg cheddar cheese, 8kg whey protein powder, 0.8kg carrageenan, 0.4kg locust bean gum, 6kg erythritol, 3kg maltitol, 15kg drinking water, with a carrageenan to locust bean gum mass ratio of 2:1; Anti-migration chocolate coating: 10 kg of cocoa butter substitute chocolate sauce and 1 kg of spherical porous starch microspheres (0.5 mm particle size, unmodified). Cheese preparation method: Core material preparation: Chop cheddar cheese, mix with drinking water, and shear emulsify in a shear machine at 5000 rpm for 10-15 minutes to obtain a uniform cheese emulsion; Gel framework construction: Add whey protein powder, carrageenan, locust bean gum and sugar alcohol to cheese emulsion, start stirring and heat up, control the heating rate at 2-3℃ / min, when the temperature reaches 75℃±2℃, keep warm and stir to hydrate for 30 minutes to obtain a molten mixture. Molding and shaping: Pour the molten mixture into a spherical mold, cool it rapidly to 5°C, let it stand for 2-3 hours to allow it to gel completely, and then demold to obtain a spherical cheese core; Surface drying treatment: Place the cheese core in an environment with a wind speed of 2m / s, a temperature of 20℃, and a relative humidity of 50% for 10 minutes to remove surface free water and ensure that the surface is dry before hanging it on clothes; Coating: Porous starch microspheres are mixed into melted chocolate sauce (temperature controlled at 42-45℃) to obtain the coating material; The inner core is immersed in the coating material, then removed and allowed to cool and solidify to obtain cheese. Maturation: The cheese product is refrigerated at 4°C for 12 hours to mature, and the finished cheese product is obtained.

[0049] Example 2: Cheese ingredient formula: Cheese filling: 40kg cheddar cheese, 5kg whey protein powder, 0.6kg carrageenan, 0.6kg locust bean gum, 4kg erythritol, 1kg maltitol, 12kg drinking water, with a carrageenan to locust bean gum mass ratio of 1:1; Anti-migration chocolate coating: 10 kg of cocoa butter substitute chocolate sauce and 0.5 kg of spherical porous starch microspheres (0.5 mm particle size, unmodified); Cheese preparation method: Core material preparation: Chop cheddar cheese, mix with drinking water, and shear emulsify in a shear machine at 5000 rpm for 10-15 minutes to obtain a uniform cheese emulsion; Gel framework construction: Add whey protein powder, carrageenan, locust bean gum and sugar alcohol to cheese emulsion, start stirring and heat up, control the heating rate at 2-3℃ / min, when the temperature reaches 70℃±2℃, keep warm and stir to hydrate for 50 minutes to obtain a molten mixture. Molding and shaping: Pour the molten mixture into a spherical mold, cool it rapidly to 5°C, let it stand for 2-3 hours to allow it to gel completely, and then demold to obtain a spherical cheese core; Surface drying treatment: Place the cheese core in an environment with a wind speed of 2m / s, a temperature of 20℃, and a relative humidity of 50% for 10 minutes to remove surface free water and ensure that the surface is dry before hanging it on clothes; Coating: Porous starch microspheres are mixed into melted chocolate sauce (temperature controlled at 42-45℃) to obtain the coating material; The inner core is immersed in the coating material, then removed and allowed to cool and solidify to obtain cheese. Maturation: The cheese product is refrigerated at 4°C for 12 hours to mature, and the finished cheese product is obtained.

[0050] Example 3: Cheese ingredient formula: Cheese filling: 60kg cheddar cheese, 10kg whey protein powder, 2.25kg carrageenan, 0.75kg locust bean gum, 11.25kg erythritol, 3.75kg maltitol, 25kg drinking water, with a carrageenan to locust bean gum mass ratio of 3:1; Anti-migration chocolate coating: 10 kg of cocoa butter substitute chocolate sauce and 0.7 kg of spherical porous starch microspheres (0.5 mm particle size, unmodified). Cheese preparation method: Core material preparation: Chop cheddar cheese, mix with drinking water, and shear emulsify in a shear machine at 5000 rpm for 10-15 minutes to obtain a uniform cheese emulsion; Gel framework construction: Add whey protein powder, carrageenan, locust bean gum and sugar alcohol to cheese emulsion, start stirring and heat up, control the heating rate at 2-3℃ / min, when the temperature rises to 80℃±2℃, keep warm and stir to hydrate for 20 minutes to obtain a molten mixture. Molding and shaping: Pour the molten mixture into a spherical mold, cool it rapidly to 5°C, let it stand for 2-3 hours to allow it to gel completely, and then demold to obtain a spherical cheese core; Surface drying treatment: Place the cheese core in an environment with a wind speed of 2m / s, a temperature of 20℃, and a relative humidity of 50% for 10 minutes to remove surface free water and ensure that the surface is dry before hanging it on clothes; Coating: Porous starch microspheres are mixed into melted chocolate sauce (temperature controlled at 42-45℃) to obtain the coating material; The inner core is immersed in the coating material, then removed and allowed to cool and solidify to obtain cheese. Maturation: The cheese product is refrigerated at 4°C for 12 hours to mature, and the finished cheese product is obtained.

[0051] Example 4: The difference between Example 4 and Example 1 is as follows: The water-absorbing filler in the chocolate coating layer was replaced with porous starch microspheres modified with hydrophobic octenyl succinic anhydride.

[0052] Example 5: The difference between Example 5 and Example 1 is as follows: 0.5 parts by weight of nanocrystalline cellulose are added to the cheese core.

[0053] Example 6: The difference between Example 6 and Example 1 is as follows: One part by weight of nanocrystalline cellulose is added to the cheese core.

[0054] Example 7: The difference between Example 7 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with a mixture of anhydrous lactose powder and spherical porous starch microspheres, with a mass ratio of anhydrous lactose powder to spherical porous starch microspheres of 0.2:1.

[0055] Example 8: The difference between Example 8 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with a mixture of cocoa powder microcapsules and spherical porous starch microspheres, with a mass ratio of cocoa powder microcapsules to spherical porous starch microspheres of 0.5:1.

[0056] Example 9: The difference between Example 9 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with porous maltodextrin microspheres.

[0057] Example 10: The difference between Example 10 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with cross-linked microcrystalline cellulose microspheres.

[0058] Example 11: The difference between Example 11 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with porous sucrose eutectic particles.

[0059] Example 12: The difference between Example 12 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with stearic acid-modified porous starch microspheres.

[0060] Example 13: The difference between Example 13 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with oleic acid-modified porous starch microspheres.

[0061] Example 14: The difference between Example 14 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with porous starch microspheres coated with lecithin, and the mass ratio of lecithin to porous starch microspheres was 0.05:1.

[0062] Example 15: The difference between Example 15 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with porous starch microspheres coated with polyglycerol ricinoleate, and the mass ratio of polyglycerol ricinoleate to porous starch microspheres was 0.01:1.

[0063] Example 16: The difference between Example 16 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with porous starch microspheres coated with acetylated monoglycerides, and the mass ratio of acetylated monoglycerides to porous starch microspheres was 0.1:1.

[0064] Example 17: The difference between Example 17 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with composite-modified porous starch microspheres; The composite modified porous starch microspheres are: Lecithin was coated on the surface of porous starch microspheres modified by sodium trimetaphosphate (STMP), with the mass ratio of lecithin to porous starch microspheres being 0.05:1.

[0065] Example 18: The difference between Example 18 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with composite-modified porous starch microspheres; The composite modified porous starch microspheres are: Polyglycerol ricinoleate was coated on the surface of porous starch microspheres modified by sodium trimetaphosphate (STMP), with the mass ratio of polyglycerol ricinoleate to porous starch microspheres being 0.01:1.

[0066] Example 19: The difference between Example 19 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with composite-modified porous starch microspheres; The composite modified porous starch microspheres are: Lecithin was coated on the surface of oleic acid-modified porous starch microspheres, with a mass ratio of lecithin to porous starch microspheres of 0.05:1.

[0067] Example 20: The difference between Example 20 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with composite-modified porous starch microspheres; The composite modified porous starch microspheres are: Polyglycerol ricinoleate was coated on the surface of oleic acid-modified porous starch microspheres, with a mass ratio of polyglycerol ricinoleate to porous starch microspheres of 0.01:1.

[0068] Example 21: The difference between Example 21 and Example 1 is as follows: The spherical porous starch microspheres in Example 1 were replaced with porous starch microspheres cross-linked with sodium trimetaphosphate (STMP).

[0069] Comparison Example 1: Regular Cheese Chocolate Formula: Cheese filling: 50kg cheddar cheese, 23kg drinking water, 10kg white sugar, without added whey protein powder, hydrophilic colloidal complex and functional sugar alcohol; Chocolate coating: 10kg pure milk chocolate, without added porous microspheres; Preparation method: The raw materials are directly mixed, heated and melted, then poured into a mold and cooled before being coated. Comparative Example 2: Formula: Cheese filling: 50kg cheddar cheese, 8kg whey protein powder, 1.2kg carrageenan, no locust bean gum added, no compound synergistic effect, 6kg erythritol, 3kg maltitol; Preparation method: Same as in Example 1.

[0070] Comparative Example 3: The difference between Comparative Example 3 and Example 1 is as follows: The amount of spherical porous starch microspheres used is 0.

[0071] Comparative Example 4: The difference between Comparative Example 4 and Example 1 is as follows: The spherical porous starch microspheres were replaced with nut particles.

[0072] The difference between Comparative Example 5 and Example 1 is as follows: Chop the cheddar cheese directly and mix it with drinking water, whey protein powder, carrageenan, locust bean gum and sugar alcohol. Turn on the stirring and heat it, controlling the heating rate at 2-3℃ / min. When the temperature reaches 75℃±2℃, keep it warm and stir to hydrate for 30 minutes to obtain a molten mixture.

[0073] The cheese prepared by the above method was evaluated, and the specific evaluation results are shown in Tables 1-10.

[0074] Table 1 Evaluation results of cheese .

[0075] Table 2 Evaluation results of cheese .

[0076] Table 3 Evaluation results of cheese .

[0077] Table 4 Evaluation results of cheese .

[0078] Table 5 Evaluation Results of Cheese .

[0079] Table 6 Evaluation Results of Cheese .

[0080] Table 7 Evaluation Results of Cheese .

[0081] Table 8 Evaluation Results of Cheese ; As shown in Table 8, nanocrystalline cellulose (MCC) can enhance the inner core gel skeleton, has strong resistance to thermal collapse, and has low water activity in the inner core.

[0082] Table 9 Evaluation Results of Cheese ; As shown in Table 9, the preparation process of this invention results in uniform interpenetration of protein and colloid, no clumping, high demolding success rate, and a soft, smooth texture without any powdery feel.

[0083] Table 10 Evaluation Results of Cheese ; As shown in Table 10, starch microspheres have a good anti-fragmentation effect on chocolate shells, resulting in high compressive strength and resistance to breakage.

[0084] The present invention has been described above in conjunction with embodiments thereof. However, the present invention is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of the present invention without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of the present invention.

Claims

1. A chocolate cheese, characterized in that, include: Cheese core and anti-migration barrier layer, wherein the anti-migration barrier layer covers the outer surface of the cheese core; The cheese filling includes: cheese; Protein powder; Hydrophilic colloids; Functional sugar alcohols; The anti-migration barrier layer comprises: chocolate base and water-absorbing filler.

2. The chocolate cheese according to claim 1, characterized in that, The cheese filling includes: 40-60 servings of cheese; 5-10 parts by weight of protein powder; 1-3 parts by weight of hydrophilic colloid; Functional sugar alcohols, 5-15 parts by weight.

3. The chocolate cheese according to claim 1, characterized in that, The hydrophilic colloids include carrageenan and locust bean gum.

4. The chocolate cheese according to claim 3, characterized in that, The mass ratio of carrageenan to locust bean gum is (1-3):

1.

5. The chocolate cheese according to claim 1, characterized in that, The functional sugar alcohols include erythritol and maltitol.

6. The chocolate cheese according to claim 5, characterized in that, The mass ratio of erythritol to maltitol is (2-4):

1.

7. The chocolate cheese according to claim 1, characterized in that, The water-absorbing filler includes at least one of the following: porous starch microspheres, hydrophobically modified porous starch microspheres, porous silica, anhydrous lactose powder, cocoa powder microcapsules, porous maltodextrin microspheres, cross-linked microcrystalline cellulose microspheres, and porous sucrose cocrystal particles; and / or The amount of the water-absorbing filler added is 5-10% of the weight of the chocolate base; and / or The cheese filling includes: 0.5-1 parts by weight of nanocrystalline cellulose.

8. A method for preparing chocolate cheese, characterized in that, include: Mix cheese with water to obtain a cheese emulsion; Add raw materials to cheese emulsion and stir to obtain a molten mixture. The raw materials include protein powder, hydrophilic colloid and functional sugar alcohol. The cheese filling is prepared by cooling the molten mixture. A water-absorbing filler is added to melted chocolate base and mixed to obtain a coating material; The coating is applied to the outer surface of the cheese core and then cooled and solidified to obtain chocolate cheese.

9. The preparation method according to claim 8, characterized in that, The steps for cooling a molten mixture to prepare a cheese filling include: Pour the molten mixture into a mold, cool to 2-7°C, let stand for 2-3 hours, and then demold to obtain the cheese core; and / or The steps for adding ingredients to a cheese emulsion and mixing include: Add the ingredients to the cheese emulsion, stir and mix, and heat to 70-80℃, holding for 20-50 minutes; and / or The steps preceding the application of the coating to the outer surface of the cheese core also include: Remove moisture from the outer surface of the cheese core.

10. The preparation method according to claim 8, characterized in that, 40-60 servings of cheese; 5-10 parts by weight of protein powder; 1-3 parts by weight of hydrophilic colloid; 5-15 parts by weight of functional sugar alcohols; and / or The hydrophilic colloids include: carrageenan and locust bean gum; and / or The functional sugar alcohols include: erythritol and maltitol; and / or The water-absorbing filler includes at least one of the following: porous starch microspheres, hydrophobically modified porous starch microspheres, porous silica, anhydrous lactose powder, cocoa powder microcapsules, porous maltodextrin microspheres, cross-linked microcrystalline cellulose microspheres, and porous sucrose cocrystal particles; and / or The amount of the water-absorbing filler added is 5-10% of the weight of the chocolate base; and / or The raw materials also include: 0.5-1 parts by weight of nanocrystalline cellulose.