CN103918798B - Preparation method of a kind of preservation under room temperature processed cheese and products thereof - Google Patents
Preparation method of a kind of preservation under room temperature processed cheese and products thereof Download PDFInfo
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- CN103918798B CN103918798B CN201410175203.4A CN201410175203A CN103918798B CN 103918798 B CN103918798 B CN 103918798B CN 201410175203 A CN201410175203 A CN 201410175203A CN 103918798 B CN103918798 B CN 103918798B
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Abstract
The invention discloses preparation method of a kind of preservation under room temperature processed cheese and products thereof.This preparation method is: 1) mixed by the raw material of preservation under room temperature processed cheese, and heating, stirs, obtain feed liquid; 2) feed liquid is injected mould, to be cooled to after room temperature preliminary pre-freeze 2 ~ 12h at-5 ~-25 DEG C, the demoulding, obtains processed cheese; 3) by processed cheese pre-freeze 4 ~ 24h at-35 ~-60 DEG C, the processed cheese after pre-freeze is obtained; 4) by the processed cheese after pre-freeze 15 ~ 35 DEG C, be incubated under the vacuum of 100 ~ 20Pa, the central temperature that time of insulation is at least the processed cheese after by pre-freeze is down to the time needed for 0 DEG C; 5) under the vacuum of 80 ~ 20Pa, 35 ~ 50 DEG C are warming up to, insulation 4 ~ 10h.The preservation under room temperature processed cheese that the present invention obtains can preservation under room temperature more than 6 months at 25 DEG C, and local flavor, mouthfeel, matter structure are all good.
Description
Technical field
The present invention relates to technical field of processing dairy products, particularly a kind of preparation method and products thereof of preservation under room temperature processed cheese.
Background technology
Cheese is the dairy products that a kind of nutritive value is very high, and consumption figure is abroad very high, and American-European countries's cheese consumption per head reaches 20Kg, and the consumption per head of China's cheese is only 0.027Kg, differs greatly compared with abroad.Except the difference of consumption habit, the local flavor that cheese is special and taste to be also comparatively difficult to accept by compatriots, so domestic cheese more than 90% is based on processed cheese.Cheese or processed cheese moisture are all about 50%, so cheese product needs refrigeration or freezing to ensure that microorganism does not exceed standard within the shelf-life usually.Generally speaking, processed cheese normal temperature is placed in one month and is namely occurred that serious microorganism exceeds standard phenomenon and without edibility.The food of usual low water content is preserved under normal temperature condition, so can reach the object of processed cheese preservation under room temperature by reducing moisture in processed cheese.But main component is fat and protein in cheese, if adopt heated drying method, can cause the sex change of protein on the one hand, the fusing point of cheese is lower on the other hand, will melt more than 40 DEG C of cheese.
Summary of the invention
Technical problem to be solved by this invention there are provided preparation method of a kind of new preservation under room temperature processed cheese and products thereof.The present invention adopts the composition of raw materials of conventional processed cheese to realize; Even if do not add stabilizing agent in raw material and emulsifying agent also can realize processed cheese preservation under room temperature more than 6 months at 25 DEG C, and local flavor, mouthfeel, matter structure are all good.
The present invention solves above-mentioned technical problem by following technical proposals:
The invention provides a kind of preparation method of preservation under room temperature processed cheese; The raw material of described preservation under room temperature processed cheese comprises natural cheese, milk powder, emulsification salt and water; Described preparation method comprises the steps:
(1) mix sterilization, emulsification: mixed by the raw material of described preservation under room temperature processed cheese, heating, stirs, obtains feed liquid;
(2) described feed liquid is injected mould, to be cooled to after room temperature preliminary pre-freeze 2 ~ 12h at-5 ~-25 DEG C, the demoulding, obtains processed cheese;
(3) pre-freeze: by described processed cheese pre-freeze 4 ~ 24h at-35 ~-60 DEG C, obtain the processed cheese after pre-freeze;
(4) lyophilization: by the processed cheese after described pre-freeze 15 ~ 35 DEG C temperature, 100 ~ 20Pa vacuum under be incubated, the central temperature that time of described insulation is at least the processed cheese after by described pre-freeze is down to the time needed for 0 DEG C;
(5) parsing-desiccation: be warming up to 35 ~ 50 DEG C under the vacuum of 80 ~ 20Pa, insulation 4 ~ 10h.
In the present invention, the raw material of described preservation under room temperature processed cheese preferably comprises: the natural cheese of 35 ~ 70%, the milk powder of 5 ~ 20%, the emulsification salt of 1 ~ 4% and the water of 15 ~ 50%, described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
In the present invention, described natural cheese is with cow's milk and/or sheep breast for raw material, through the natural cheese that the techniques such as sterilization, fermentation, curdled milk, discharging whey, compacting and maturation are obtained.The composition index of described natural cheese is that this area is conventional, is preferably: fat 22 ~ 35%, protein 18 ~ 30%, moisture 42 ~ 58%, described percentage is the mass percent accounting for described natural cheese.Described natural cheese is preferably the natural cheese of maturity period more than six months, is more preferably one or more in the Cheddar of maturity period more than six months, Gouda cheese and Ida nurse cheese.Because the natural cheese palliating degradation degree of maturity period more than six months is high, after freeze drying, matter structure is comparatively loose, and chewiness is relatively good, so can realize better effect.
In the present invention, described milk powder is that this area is conventional, and being preferably whole-fat milk powder and/or skimmed milk powder, is more preferably whole-fat milk powder.
In the present invention, described emulsification salt is the emulsification salt that this area is commonly used, and being preferably one or more in calgon, sodium pyrophosphate and natrium citricum, is more preferably the mixture of natrium citricum and calgon.In described natrium citricum and the mixture of calgon, the mass ratio of natrium citricum and calgon is preferably (1.8:1.2) ~ (2.2:0.8).The addition of described emulsification salt is preferably 2.0 ~ 3.0%, and described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
In the present invention, the addition of described water is preferably 35 ~ 40%, and described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
In the present invention, the raw material of described preservation under room temperature processed cheese preferably also comprises sweetener.Described sweetener is that this area is conventional, and being preferably the sweetener of carbohydrate, is more preferably one or more in white granulated sugar, glucose, fructose, glucose syrup and HFCS.Described sweetener preferably adds in step (1), is mixed together evenly with other raw materials.The addition of described sweetener is that this area is conventional, and be preferably 2 ~ 8%, described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
In the present invention, the raw material of described preservation under room temperature processed cheese preferably also comprises essence.Described essence is the essence that this area is commonly used, and is preferably cheese flavors or milk flavour.Described essence preferably adds in step (1), is mixed together evenly with other raw materials.The addition of described essence is that this area is conventional, and being preferably less than 0.3%, is more preferably 0.15 ~ 0.2%, and described percentage is the mass percent of the raw material accounting for described preservation under room temperature processed cheese.
In the present invention, the raw material of described preservation under room temperature processed cheese does not preferably comprise stabilizing agent and emulsifying agent.
In step (1), the equipment of described mixing is that this area is conventional, preferably for melting pot.
In step (1), the temperature of described heating is that this area is conventional, and being preferably 65 ~ 99 DEG C, is more preferably 85 ~ 95 DEG C.Described is stirred for this area routine operation.The described rotating speed stirred is preferably 600 ~ 3000rpm, is more preferably 1000 ~ 1800rpm; The described time stirred is preferably 5 ~ 25min, is more preferably 15 ~ 20min.
In step (2), the degree of depth of described mould is that this area is conventional, and being preferably 2 ~ 30mm, is more preferably 4 ~ 10mm.The temperature of described preliminary pre-freeze is preferably-10 ~-18 DEG C; The time of described preliminary pre-freeze is preferably 5 ~ 8h.
In step (2), described room temperature is that this area is conventional, is preferably 15 ~ 30 DEG C.
In step (3), the temperature of described pre-freeze is preferably-38 DEG C ~-43 DEG C; The time of described pre-freeze is preferably 8 ~ 12h.
In step (3), described pre-freeze is preferably: described processed cheese is placed in drying plate and is uniformly distributed, and carries out pre-freeze.
In step (4), preferably, the processed cheese after described pre-freeze is together carried out described lyophilization together with described drying plate.
In step (4), described vacuum is preferably 80 ~ 40Pa.Described temperature is preferably 25 ~ 30 DEG C.The time of described insulation is preferably 8 ~ 15h, is more preferably 10 ~ 12h.
In step (5), described vacuum is preferably 60 ~ 40Pa.The final temperature of described intensification is preferably 40 ~ 45 DEG C.The time of described insulation is preferably 5 ~ 8h.
Step (4) and step (5) are preferably carried out in vacuum drying cabinet.
The present invention also provides the preservation under room temperature processed cheese adopting above-mentioned preparation method to obtain.
In the present invention, described preservation under room temperature processed cheese refers to can the processed cheese of preservation more than 6 months at 20 ~ 30 DEG C.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: even if not containing stabilizing agent and emulsifying agent in the raw material of the preservation under room temperature processed cheese in the present invention, also preservation more than 6 months at 20 ~ 30 DEG C can be realized, also do not affect local flavor, the mouthfeel of cheese simultaneously because of greatly reducing of moisture content, make processed cheese have crisp-fried taste and good matter structure on the contrary.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, raw materials used source is:
Natural cheese, milk powder: permanent natural commerce and trade (Shanghai) Co., Ltd.;
White granulated sugar, glucose, fructose, glucose syrup and HFCS: COFCO Rongs Biotech Co., Ltd.;
Calgon, sodium pyrophosphate, natrium citricum: Bake, Yunnan lucky Ni Tianchuan phosphate Co., Ltd.
Essence: Apple Flavor & Fragrance Group Co., Ltd..
In following embodiment, if no special instructions, described percentage is mass percent.
Embodiment 1
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 1 embodiment 1
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 65 DEG C in thawing pot, and stir 25min under the speed of 900rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 6mm while hot, is placed in the preliminary pre-freeze 6h of environment of-18 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 12h of-35 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 60Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 25 DEG C, and this process maintains 12h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 60Pa, but improve heating-up temperature to 40 DEG C, maintain 6h, dry end, nitrogen-filled packaging.
Embodiment 2
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 2 embodiment 2
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt and water are heated to 99 DEG C in thawing pot, and stir 5min under the speed of 3000rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 2mm while hot, is placed in the preliminary pre-freeze 12h of environment of-25 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 4h of-60 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 20Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 35 DEG C, and this process maintains 8h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 20Pa, but improve heating-up temperature to 50 DEG C, maintain 4h, dry end, nitrogen-filled packaging.
Embodiment 3
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 3 embodiment 3
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 85 DEG C in thawing pot, and stir 15min under the speed of 600rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 6mm while hot, is placed in the preliminary pre-freeze 6h of environment of-10 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 12h of-35 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 80Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 15 DEG C, and this process maintains 15h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 80Pa, but improve heating-up temperature to 35 DEG C, maintain 10h, dry end, nitrogen-filled packaging.
Embodiment 4
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 4 embodiment 4
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 90 DEG C in thawing pot, and stir 10min under the speed of 1200rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 10mm while hot, is placed in the preliminary pre-freeze 10h of environment of-18 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 10h of-40 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 80Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 27 DEG C, and this process maintains 12h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 80Pa, but improve heating-up temperature to 44 DEG C, maintain 6h, dry end, nitrogen-filled packaging.
Embodiment 5
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 5 embodiment 5
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt and water are heated to 80 DEG C in thawing pot, and stir 20min under the speed of 1200rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 12mm while hot, is placed in the preliminary pre-freeze 10h of environment of-25 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 12h of-35 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 60Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 24 DEG C, and this process maintains 12h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 60Pa, but improve heating-up temperature to 28 DEG C, maintain 8h, dry end, nitrogen-filled packaging.
Embodiment 6
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 6 embodiment 6
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 88 DEG C in thawing pot, and stir 15min under the speed of 1200rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 30mm while hot, is placed in the preliminary pre-freeze 12h of environment of-25 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 24h of-55 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 40Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 32 DEG C, and this process maintains 15h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 40Pa, but improve heating-up temperature to 46 DEG C, maintain 8h, dry end, nitrogen-filled packaging.
Embodiment 7
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 7 embodiment 7
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 75 DEG C in thawing pot, and stir 25min under the speed of 900rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 3mm while hot, is placed in the preliminary pre-freeze 2h of environment of-5 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 12h of-35 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 80Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 25 DEG C, and this process maintains 10h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 80Pa, but improve heating-up temperature to 38 DEG C, maintain 5h, dry end, nitrogen-filled packaging.
Embodiment 8
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 8 embodiment 8
Preparation method:
(1) sterilization, emulsification is mixed: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 85 DEG C in thawing pot, and stir 15min under the speed of 1200rpm, feed liquid is mixed;
(2) demoulding: the feed liquid mixed injects the mould that the degree of depth is 5mm while hot, is placed in the preliminary pre-freeze 6h of environment of-18 DEG C, the demoulding after cooling;
(3) pre-freeze: the cheese that freezes after the demoulding is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 12h of-40 DEG C;
(4) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 60Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 25 DEG C, and this process maintains 12h;
(5) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 60Pa, but improve heating-up temperature to 40 DEG C, maintain 6h, dry end, nitrogen-filled packaging.
Embodiment 9
The composition of raw materials of the present embodiment is:
The composition of raw materials of the preservation under room temperature processed cheese of table 9 embodiment 9
The preparation process of the present embodiment, process conditions are all with embodiment 3, and difference is: in step (4), and vacuum drying vacuum is 100Pa.
Effect example 1
This effect example has carried out finished product water cut test to the preservation under room temperature processed cheese that embodiment 1 ~ 9 obtains and moisture removal rate calculates, and test result is in table 10.
Wherein, the method for testing of finished product moisture content is rapid test method, is in particular: at 150 DEG C, finished product is heated 10min, and moisture content utilizes following formulae discovery: moisture content=(before dry the rear quality of quality-drying)/dry front quality.The computational methods of moisture removal rate are as follows: moisture content before moisture removal rate=(before freeze drying after moisture content-freeze drying moisture content)/freeze drying.
The water cut test result of table 10 embodiment 1 ~ 9
Visible, the finished product moisture content of the preservation under room temperature processed cheese that embodiment 1 ~ 9 is obtained is very low.In general, in food, moisture is lower, and wherein free water content is lower, and instant food water activity is lower, and water activity is more low is more unfavorable for growth of microorganism, also more applicable normal temperature storage.
Effect example 2
This effect example has carried out sensory evaluation experiment and shelf life experiment to the preservation under room temperature processed cheese that embodiment 1,5,8 obtains, and the results are shown in Table 11.
The sensory evaluation experiment of table 11 embodiment 1,5,8 and shelf life experimental result (25 DEG C)
In table 11, the total score of each subjective appreciation project is 10 points, and the detection method of microorganism (total plate count, coliform, Molds and yeasts) is carried out according to the method for GB4789, and the unit of test result is CFU/g.
The result of table 11 shows: the processed cheese that preparation method of the present invention obtains is applicable to preservation under room temperature, and in six months, microbiological indicator all meets GB25192, and obvious change does not appear in organoleptic properties.
Comparative example 1
In this comparative example, the composition of raw materials for the preparation of processed cheese is identical with embodiment 8, and difference is drying process.
The preparation method of the processed cheese of this comparative example is: natural cheese, milk powder, sweetener, emulsification salt, essence and water are heated to 85 DEG C in thawing pot, and 15min is stirred under the speed of 1200rpm, feed liquid injects the mould that the degree of depth is 5mm while hot, the air dry oven being placed in 30 DEG C is dry, until the water content of final products is 9%, and nitrogen-filled packaging.
Comparative example 2
The raw material of this comparative example is the Cheddar in six months maturity periods.
Preparation method is:
(1) stripping and slicing: the Cheddar getting six months maturity periods, is cut into the cheesy masses that thickness is 6mm;
(2) pre-freeze: cheesy masses is placed in drying plate and is uniformly distributed, is placed in the environment pre-freeze 12h of-35 DEG C;
(3) lyophilization (primary drying): when the vacuum of vacuum drying cabinet reaches 60Pa condition, the cheese that pre-freeze is good together sends into hothouse together with drying plate, after vacustat, setting heating-up temperature is 25 DEG C, and this process maintains 12h;
(4) parsing-desiccation (redrying): the vacuum of this dry run hothouse still maintains 60Pa, but improve heating-up temperature to 40 DEG C, maintain 6h, dry end, nitrogen-filled packaging.
After measured: finished product moisture 13.34%, moisture removal rate 65.7%.
Inventor is found by this comparative example, directly utilizes original cheese to carry out freeze drying process, and obtain dried cheese matter structure comparatively hard, chewiness is very poor, and this water content with cheese itself is relatively low relevant.Although original cheese has dense strongly fragrant local flavor, after freeze drying, most volatility class flavor substance has been absorbed in process of vacuum drying, reduces the local flavor of dry rear cheese.After determination of moisture result shows original cheese freeze drying, moisture still reaches about 15%, does not reach the water content of about 5% of anticipation, still there is the risk that normal temperature preservation microbiological indicator exceeds standard.
Effect example 3
This effect example has carried out sensory evaluation experiment and shelf life experiment to the product that embodiment 8, comparative example 1 and comparative example 2 obtain, and the results are shown in Table 12.
Table 12 sensory evaluation experiment and shelf life experimental result (25 DEG C)
In table 12, the total score of each subjective appreciation project is 10 points, the detection method of microorganism (total plate count, coliform, Molds and yeasts) is carried out according to the method for GB4789, and the unit of test result is CFU/g, and "-" represents without edibility.
The result of table 12 shows: no matter the processed cheese adopting freeze-drying to obtain is outward appearance, color and luster, local flavor or mouthfeel are all obviously better than comparative example 1,2, and every sanitary index also meets the requirement of GB25192.And in comparative example 1, long heated drying causes processed cheese that obvious Maillaid braun reaction occurs, affect the original color and luster of cheese and local flavor, make the second-rate of product.In addition due to the limitation of forced air drying method, the final water content of processed cheese is minimum can only reach 9%, and after three months, micro organism quantity starts obvious rising, affects the shelf-life of preservation under room temperature.In addition, directly the sample that freeze drying process obtains is carried out to original cheese in comparative example 2, its results of sensory evaluation is also obviously worse than the processed cheese in embodiment 8, and due to moisture removal rate low, its normal temperature is placed and within three months, there will be serious microorganism and to exceed standard phenomenon.
Claims (19)
1. a preparation method for preservation under room temperature processed cheese, is characterized in that, the raw material of described preservation under room temperature processed cheese comprises natural cheese, milk powder, emulsification salt and water; Described preparation method comprises the steps:
(1) mix sterilization, emulsification: mixed by the raw material of described preservation under room temperature processed cheese, heating, stirs, obtains feed liquid;
(2) described feed liquid is injected mould, to be cooled to after room temperature preliminary pre-freeze 2 ~ 12h at-5 ~-25 DEG C, the demoulding, obtains processed cheese;
(3) pre-freeze: by described processed cheese pre-freeze 4 ~ 24h at-35 ~-60 DEG C, obtain the processed cheese after pre-freeze;
(4) lyophilization: by the processed cheese after described pre-freeze 15 ~ 35 DEG C temperature, 100 ~ 20Pa vacuum under be incubated, the central temperature that time of described insulation is at least the processed cheese after by described pre-freeze is down to the time needed for 0 DEG C;
(5) parsing-desiccation: be warming up to 35 ~ 50 DEG C under the vacuum of 80 ~ 20Pa, insulation 4 ~ 10h.
2. the preparation method of preservation under room temperature processed cheese as claimed in claim 1, it is characterized in that, the raw material of described preservation under room temperature processed cheese comprises: the natural cheese of 35 ~ 70%, the milk powder of 5 ~ 20%, the emulsification salt of 1 ~ 4% and the water of 15 ~ 50%, described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
3. the preparation method of preservation under room temperature processed cheese as claimed in claim 1, it is characterized in that, described natural cheese is the natural cheese of maturity period more than six months;
And/or described milk powder is whole-fat milk powder and/or skimmed milk powder;
And/or described emulsification salt is one or more in calgon, sodium pyrophosphate and natrium citricum;
And/or the addition of described emulsification salt is 2.0 ~ 3.0%;
And/or the addition of described water is 35 ~ 40%; Described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
4. the preparation method of preservation under room temperature processed cheese as claimed in claim 3, is characterized in that:
Described natural cheese is one or more in the Cheddar of maturity period more than six months, Gouda cheese and Ida nurse cheese;
And/or described emulsification salt is the mixture of natrium citricum and calgon; In described natrium citricum and the mixture of calgon, the mass ratio of natrium citricum and calgon is (1.8:1.2) ~ (2.2:0.8).
5. the preparation method of preservation under room temperature processed cheese as claimed in claim 1, it is characterized in that, the raw material of described preservation under room temperature processed cheese also comprises sweetener.
6. the preparation method of preservation under room temperature processed cheese as claimed in claim 5, it is characterized in that, described sweetener is the sweetener of carbohydrate; Described sweetener adds in step (1), is mixed together evenly with other raw materials; The addition of described sweetener is 2 ~ 8%, and described percentage is the mass percent of the raw material total amount accounting for described preservation under room temperature processed cheese.
7. the preparation method of preservation under room temperature processed cheese as claimed in claim 6, is characterized in that, described sweetener is one or more in white granulated sugar, glucose, fructose, glucose syrup and HFCS.
8. the preparation method of preservation under room temperature processed cheese as claimed in claim 1, it is characterized in that, the raw material of described preservation under room temperature processed cheese also comprises essence.
9. the preparation method of preservation under room temperature processed cheese as claimed in claim 8, it is characterized in that, described essence is cheese flavors or milk flavour; Described essence adds in step (1), is mixed together evenly with other raw materials; The addition of described essence is less than 0.3%, and described percentage is the mass percent of the raw material accounting for described preservation under room temperature processed cheese.
10. the preparation method of preservation under room temperature processed cheese as claimed in claim 9, it is characterized in that, the addition of described essence is 0.15 ~ 0.2%.
The preparation method of 11. preservation under room temperature processed cheeses as claimed in claim 1, is characterized in that, in step (1), the equipment of described mixing is for melting pot;
And/or in step (1), the temperature of described heating is 65 ~ 99 DEG C.
The preparation method of 12. preservation under room temperature processed cheeses as claimed in claim 11, is characterized in that, in step (1), the temperature of described heating is 85 ~ 95 DEG C; And/or the described rotating speed stirred is 600 ~ 3000rpm; The described time stirred is 5 ~ 25min.
The preparation method of 13. preservation under room temperature processed cheeses as claimed in claim 12, it is characterized in that, the described rotating speed stirred is 1000 ~ 1800rpm; The described time stirred is 15 ~ 20min.
The preparation method of 14. preservation under room temperature processed cheeses as claimed in claim 1, is characterized in that, in step (2), the degree of depth of described mould is 2 ~ 30mm; And/or the temperature of described preliminary pre-freeze is-10 ~-18 DEG C; The time of described preliminary pre-freeze is 5 ~ 8h; And/or described room temperature is 15 ~ 30 DEG C;
And/or in step (3), the temperature of described pre-freeze is-38 DEG C ~-43 DEG C; The time of described pre-freeze is 8 ~ 12h.
The preparation method of 15. preservation under room temperature processed cheeses as claimed in claim 14, is characterized in that, in step (2), the degree of depth of described mould is 4 ~ 10mm.
The preparation method of 16. preservation under room temperature processed cheeses as claimed in claim 1, it is characterized in that, in step (3), described pre-freeze is: described processed cheese is placed in drying plate and is uniformly distributed, and carries out pre-freeze;
In step (4), the processed cheese after described pre-freeze is together carried out described lyophilization together with described drying plate;
And/or in step (4), described vacuum is 80 ~ 40Pa; And/or described temperature is 25 ~ 30 DEG C; And/or the time of described insulation is 8 ~ 15h.
The preparation method of 17. preservation under room temperature processed cheeses as claimed in claim 16, is characterized in that, in step (4), the time of described insulation is 10 ~ 12h.
The preparation method of 18. preservation under room temperature processed cheeses as claimed in claim 1, is characterized in that, in step (5), described vacuum is 60 ~ 40Pa; And/or the final temperature of described intensification is 40 ~ 45 DEG C; And/or the time of described insulation is 5 ~ 8h;
And/or step (4) and step (5) are carried out in vacuum drying cabinet.
19. 1 kinds of preservation under room temperature processed cheeses adopting the preparation method described in any one of claim 1 ~ 18 to obtain; The raw material of described preservation under room temperature processed cheese does not comprise stabilizing agent and emulsifying agent.
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| CN106417634B (en) * | 2016-10-26 | 2019-09-10 | 中国农业科学院农产品加工研究所 | Loose type milk pimple and preparation method thereof |
| CN109042895B (en) * | 2018-08-10 | 2022-12-13 | 黑龙江飞鹤乳业有限公司 | Normal-temperature instant cheese and preparation method thereof |
| CN112806439A (en) * | 2019-11-15 | 2021-05-18 | 黑龙江飞鹤乳业有限公司 | Normal-temperature cheese and preparation method thereof |
| CN111493155A (en) * | 2020-04-21 | 2020-08-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese and preparation method thereof |
| CN114642231A (en) * | 2020-12-17 | 2022-06-21 | 福建欧瑞园食品有限公司 | Vacuum freeze-dried probiotic cheese product and preparation method thereof |
| CN115136992B (en) * | 2021-03-30 | 2023-11-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese capable of being stored at normal temperature and preparation method thereof |
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