CN109430416A - A kind of original cream cheese and preparation method thereof - Google Patents
A kind of original cream cheese and preparation method thereof Download PDFInfo
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- CN109430416A CN109430416A CN201811574065.1A CN201811574065A CN109430416A CN 109430416 A CN109430416 A CN 109430416A CN 201811574065 A CN201811574065 A CN 201811574065A CN 109430416 A CN109430416 A CN 109430416A
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- cream cheese
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
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Abstract
The invention discloses a kind of original cream cheeses and preparation method thereof, the original cream cheese is prepared by the raw material of following mass content: Greece's Yoghourt 35~55%, butter 2~22%, lactoprotein powder 1~8%, dilute cream 10~20%, salt 0.3~0.8%, stabilizer 0.1~0.7%, wherein Greece's Yoghourt is to filter out acidified milk made from whey after Fresh Milk ferments, the protein content of Greece's Yoghourt is 6~12%, fat content is 0~8%, and pH value is 4.1~4.9.The present invention simplifies production technology with respect to natural cream cheese, shortens the production cycle, in process of production without adjusting acidity and keeping the skin wet, has very big advantage in cost, can accelerate the localization of the product；And original cream cheese of the invention has strong milk fragrance, the more smooth exquisiteness of quality, and no particle can reach the quality requirements of import natural cream cheese.
Description
Technical field
The invention belongs to cheese fields, and in particular to a kind of original cream cheese and preparation method thereof.
Background technique
Cream cheese (cream cheese) is a kind of soft cheese kind, fat content generally 33% or so,
Moisture content is not higher than 55%, delicate mouthfeel, flavor be soft, acid it is salty it is moderate, milk is pleasant, can have smear at room temperature,
It is the principal ingredients for making cheese cake, also can be used to mix food vegetable and fruit, usage amount is larger at home.
The cream cheese products overwhelming majority on domestic market is all import, produces the domestic Dairy Enterprise of the product very
Few, main cause has two o'clock: first is that the price of domestic milk supply is higher compared with external, second is that the production technology of former cream cheese processed compared with
Complexity needs to put into more production equipment, leads to the high expensive for producing the product, so that domestic production quotient hangs back.
It is on the high side with reproduced cheese category on domestic market, but the quality of reproduced cream cheese is extremely difficult to the effect of former cream cheese processed
Fruit bakes demand along with growing food and drink, and cream cheese has huge market.How original cream milk is simplified
The production technology and reduction equipment investment of junket, and then the production cost of cream cheese is reduced, it is that original cream cheese products are domestic
Change the direction of development, and domestic Dairy Enterprise problem extremely to be solved.
Summary of the invention
In order to solve the above technical problems, the present invention obtains a kind of original cream by adding Greece's Yoghourt in formula
Cheese preparation method and its original cream cheese obtained, the reproduced cream cheese have strong milk fragrance, and smooth texture is thin
It is greasy, no particle, and application function is baked with good.
Specifically, on the one hand, the present invention provides a kind of original cream cheese, which is contained by following quality
The raw material of amount prepares: Greece's Yoghourt 35~55%, butter 2~22%, lactoprotein powder 1~8%, dilute cream 10~20%,
Salt 0.3~0.8%, stabilizer 0.1~0.7%, wherein Greece's Yoghourt is to filter out whey after Fresh Milk ferments to be made
Acidified milk, the protein content of Greece's Yoghourt is 6~12%, and fat content is 0~8%, and pH value is 4.1~4.9.
Further, which is prepared by the raw material of following mass content: Greece's Yoghourt 45%, butter
10%, lactoprotein powder 5%, dilute cream 15%, salt 0.6%, stabilizer 0.3%.
Further, the dilute cream refers to that fresh cow milk is centrifuged the butter oil that obtained milk fat content is 10~60%.
Further, the stabilizer is locust bean gum, gellan gum, carragheen, xanthan gum, sodium alginate, guar gum
And at least one of agar.
On the other hand, a kind of original cream cheese preparation method, method includes the following steps:
1. homogeneous after first preheating after heating butter, carries out homogeneous；
2. mixing, by step, 1. resulting material is heated, and Greece's Yoghourt, lactoprotein powder, dilute cream, salt, stabilization is added
Agent, 3~10min of insulated and stirred；
3. sterilizing, step is kept the temperature again after 2. resulting material first heats up；
4. sterile homogeneous, 3. material sterile homogeneous while hot is made in step；
5. sterile filling, cooling, 4. resulting material is canned by step, cool down, and refrigerates at room temperature.
Wherein, step 1. in, the heating temperature of the butter is 40~65 DEG C, and the homogenization pressure after the butter heating is
19~21Mpa.
Step 2. in, the heating temperature be 40~65 DEG C.
Step 3. in, sterilising temp be 80~95 DEG C, soaking time be 3~10min.
Step 4. in, sterile homogenization pressure be 18~25Mpa.
In the above-mentioned technical solutions, the present invention simplifies production technology with respect to natural cream cheese, shortens the production cycle,
In process of production without adjusting acidity and keeping the skin wet, there is very big advantage in cost, the domestic of the product can be accelerated
Metaplasia produces；And original cream cheese of the invention has strong milk fragrance, the more smooth exquisiteness of quality, and no particle can reach
To the quality requirements of import natural cream cheese；In addition, cooled down at room temperature after sterile filling while hot due to sterile homogeneous,
Facilitate tiny fat globule and enter in cheese casein reticular structure to be crystallized, to assign cheese finer and smoother mouth
Sense and quality, facilitate the release of olibanum flavor, refrigerate when under the conditions of 4~6 DEG C, and shelf life is 6~9 months, therefore, have
Preferable keeping quality.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
In a specific embodiment, a kind of original cream cheese is provided, the original cream cheese is by following matter
The raw material of amount content prepares: Greece's Yoghourt 35~55%, butter 2~22%, lactoprotein powder 1~8%, and dilute cream 10~
20%, salt 0.3~0.8%, stabilizer 0.1~0.7%, wherein Greece's Yoghourt is to filter out whey after Fresh Milk ferments
Acidified milk obtained, the protein content of Greece's Yoghourt are 6~12%, and fat content is 0~8%, pH value is 4.1~
4.9.More preferably, Greece's Yoghourt refers to that protein content is 8~10%, and fat content is 0~5%, and pH value is 4.3~4.7, separately
Outside, Greece's Yoghourt is more moist with respect to common sour milk quality, and mouthfeel is more preferable.
The present invention is by addition Greece's Yoghourt, and adjusts the content of Greece's Yoghourt and butter, can reach import natural cream
The quality and sense organ of cheese；In process of production, without adjusting acidity and keeping the skin wet, and then production cost can be saved.
Further, the dilute cream refers to that fresh cow milk is centrifuged the butter oil that obtained milk fat content is 10~60%；
More preferably, dilute cream is the butter oil product that milk fat content is 25~40%.By rationally adjusting dilute cream, butter and Greece
The content of Yoghourt, to control milk fat content as needed.
Further, the stabilizer is locust bean gum, gellan gum, carragheen, xanthan gum, sodium alginate, guar gum
And at least one of agar；It is more preferably one or more of locust bean gum, gellan gum, carragheen.By utilizing its glue
The physical property of body, the lactoprotein and butter oil more facilitated in cheese are adhered to one, and then the exquisiteness for increasing cheese is viscous
Consistency, retentiveness and holding oiliness.
In another particular embodiment of the invention, provide a kind of original cream cheese preparation method, this method include with
Lower step:
1. homogeneous after first preheating after heating butter, carries out homogeneous；
2. mixing, by step, 1. resulting material is heated, and Greece's Yoghourt, lactoprotein powder, dilute cream, salt, stabilization is added
Agent, 3~10min of insulated and stirred, preferably, lactoprotein powder uses the total milk protein powder of content of milk protein >=55%.
3. sterilizing, step is kept the temperature again after 2. resulting material first heats up；The sterilization conditions, as pasteurize is handled.
4. sterile homogeneous, 3. material sterile homogeneous while hot is made in step；
5. sterile filling, cooling, 4. resulting material is canned by step, cool down, and refrigerate at room temperature, wherein refrigerated storage temperature
It is 4~6 DEG C, by sterile homogeneous, is cooled down at room temperature after sterile filling while hot, facilitate tiny fat globule and enter
It is crystallized in cheese casein reticular structure, to assign cheese finer and smoother mouthfeel and quality, facilitates olibanum flavor
Release.
Wherein, step 1. in, the heating temperature of the butter is 40~65 DEG C, and the homogenization pressure after the butter heating is
19~21Mpa.
Step 2. in, the heating temperature be 40~65 DEG C.
Step 3. in, sterilising temp be 80~95 DEG C, soaking time be 3~10min, more preferably, sterilising temp be 88~
93 DEG C, soaking time is 4~8min.
Step 4. in, sterile homogenization pressure be 18~25Mpa；More preferably, sterile homogenization pressure is 19~21Mpa.
Above-mentioned specific embodiment is further illustrated below by embodiment.The raw material of following embodiments is not made such as specific
Illustrate, is purchase gained.Greece's Yoghourt and dilute cream purchase Shanghai Bright Dairy & Food Co., Ltd.；Butter buying it is permanent natural (in
State) Co., Ltd；Lactoprotein powder purchases the trade of A Erla raw-food material (Beijing) Co., Ltd；It is always public that salt purchases Chinese Salt Industry
Department；Stabilizer purchases Danisco (China) Co., Ltd.
Embodiment 1
A kind of original cream cheese, the original cream cheese are prepared by the raw material of following mass content: Greece's Yoghourt
55%, butter 2%, lactoprotein powder 1%, dilute cream 20%, salt 0.3%, stabilizer 0.1%, wherein Greece's Yoghourt is
Acidified milk made from whey is filtered out after Fresh Milk fermentation.
The processed cheese the preparation method comprises the following steps: first preheat after homogeneous → mixing → sterilizing → sterile homogeneous → sterile filling →
It is cooling, the specific steps are as follows:
1. homogeneous after first preheating, is heated to 40 DEG C for butter, homogenization pressure 21Mpa；
2. mixing, by step, 1. resulting material is heated to 65 DEG C, and Greece's Yoghourt, lactoprotein powder, dilute cream, food is added
Salt, stabilizer, insulated and stirred 3min.
3. sterilizing, by step, 2. resulting material is warming up to 80 DEG C, keeps the temperature 10min.
4. sterile homogeneous, 3. material sterile homogeneous under the conditions of 25Mpa while hot is made in step；
5. sterile filling, cooling, 4. resulting material is canned by step, cool down at room temperature, and refrigerate (4~6 DEG C), guarantees the quality
Phase is 7 months.
Embodiment 2
A kind of original cream cheese, the original cream cheese are prepared by the raw material of following mass content: Greece's Yoghourt
35%, butter 22%, lactoprotein powder 8%, dilute cream 10%, salt 0.8%, stabilizer 0.7%, wherein Greece's Yoghourt is
Acidified milk made from whey is filtered out after Fresh Milk fermentation.
The processed cheese the preparation method comprises the following steps: first preheat after homogeneous → mixing → sterilizing → sterile homogeneous → sterile filling →
It is cooling, the specific steps are as follows:
1. homogeneous after first preheating, is heated to 65 DEG C for butter, homogenization pressure 19Mpa；
2. mixing, by step, 1. resulting material is heated to 40 DEG C, and Greece's Yoghourt, lactoprotein powder, dilute cream, food is added
Salt, stabilizer, insulated and stirred 10min.
3. sterilizing, by step, 2. resulting material is warming up to 95 DEG C, keeps the temperature 3min.
4. sterile homogeneous, 3. material sterile homogeneous under the conditions of 18Mpa while hot is made in step；
5. sterile filling, cooling, 4. resulting material is canned by step, cool down at room temperature, and refrigerate (4~6 DEG C), guarantees the quality
Phase is 7 months.
Embodiment 3
A kind of original cream cheese, the original cream cheese are prepared by the raw material of following mass content: Greece's Yoghourt
45%, butter 10%, lactoprotein powder 5%, dilute cream 15%, salt 0.6%, stabilizer 0.3%, wherein Greece's Yoghourt is
Acidified milk made from whey is filtered out after Fresh Milk fermentation.
The processed cheese the preparation method comprises the following steps: first preheat after homogeneous → mixing → sterilizing → sterile homogeneous → sterile filling →
It is cooling, the specific steps are as follows:
1. homogeneous after first preheating, is heated to 50 DEG C for butter, homogenization pressure 20Mpa；
2. mixing, by step, 1. resulting material is heated to 50 DEG C, and Greece's Yoghourt, lactoprotein powder, dilute cream, food is added
Salt, stabilizer, insulated and stirred 6min.
3. sterilizing, by step, 2. resulting material is warming up to 90 DEG C, keeps the temperature 6min.
4. sterile homogeneous, 3. material sterile homogeneous under the conditions of 20Mpa while hot is made in step；
5. sterile filling, cooling, 4. resulting material is canned by step, cool down at room temperature, and refrigerate (4~6 DEG C), guarantees the quality
Phase is 8 months.
The effect of mouthfeel, quality, flavor etc. is carried out to original cream cheese (for embodiment 1,2,3) of the invention
It examines, using whipping cream cheese U.S. more than existing commercially available import as control sample 1, import phenanthrene power cream cheese as control sample 2, screens
Have 10 personnel of correlative study development Experience as subjective appreciation person to sample carry out sensory evaluation scores, during which with warm water gargle with
Eliminate the interference of sample room.Spoon and biscuit are placed by each sample simultaneously, for evaluating the smear of sample.Index score is high
Person is then that effect is good, and evaluation is high.As a result as shown in the table:
Shown by upper table data, original cream cheese of the invention on sense organ and overall preference degree with import natural cream
Cheese can match in excellence or beauty, even better than import cream cheese；More moist in quality, quality performance is better than import cream cheese；
The overall preference degree of especially embodiment 3 is better than import cream cheese, and more simplified on production technology and formula, produces
Cheng Wuxu further adjusts acidity and keeps the skin wet, and has greater advantage on production cost；Therefore, which has higher attached
Price markup value and profit margin.
Finally, it should be noted that the above various embodiments is only to help to understand technical solution of the present invention and core concept,
Rather than its limitations；Although present invention has been described in detail with reference to the aforementioned embodiments, the ordinary skill people of this field
Member it is understood that it is still possible to modify the technical solutions described in the foregoing embodiments, or to part of or
Person's all technical features are equivalently replaced, and these modify or replace the protection scope for also falling into the claims in the present invention
It is interior.
Claims (9)
1. a kind of original cream cheese, which is characterized in that the original cream cheese is prepared by the raw material of following mass content:
Greece's Yoghourt 35~55%, butter 2~22%, lactoprotein powder 1~8%, dilute cream 10~20%, salt 0.3~0.8%, surely
Agent 0.1~0.7% is determined, wherein Greece's Yoghourt is to filter out acidified milk made from whey, the Greece after Fresh Milk ferments
The protein content of Yoghourt is 6~12%, and fat content is 0~8%, and pH value is 4.1~4.9.
2. original cream cheese according to claim 1, which is characterized in that the original cream cheese is by following mass content
Raw material prepare: Greece's Yoghourt 45%, butter 10%, lactoprotein powder 5%, dilute cream 15%, salt 0.6%, stabilizer
0.3%.
3. original cream cheese according to claim 1, which is characterized in that the dilute cream refers to fresh cow milk centrifugation system
Obtain the butter oil that milk fat content is 10~60%.
4. original cream cheese according to claim 1, which is characterized in that the stabilizer be locust bean gum, gellan gum,
Carragheen, at least one of xanthan gum, sodium alginate, guar gum and agar.
5. a kind of preparation method of original cream cheese described in claim 1, which is characterized in that this method includes following step
It is rapid:
1. homogeneous after first preheating after heating butter, carries out homogeneous；
2. mixing, by step, 1. resulting material is heated, and Greece's Yoghourt, lactoprotein powder, dilute cream, salt, stabilizer is added, protect
3~10min of temperature stirring；
3. sterilizing, step is kept the temperature again after 2. resulting material first heats up；
4. sterile homogeneous, 3. material sterile homogeneous while hot is made in step；
5. sterile filling, cooling, 4. resulting material is canned by step, cool down, and refrigerates at room temperature.
6. the preparation method of original cream cheese according to claim 5, which is characterized in that step 1. in, the butter
Heating temperature be 40~65 DEG C, the homogenization pressure after butter heating is 19~21Mpa.
7. the preparation method of original cream cheese according to claim 5, which is characterized in that step 2. in, the heating
Temperature is 40~65 DEG C.
8. the preparation method of original cream cheese according to claim 5, which is characterized in that step 3. in, sterilising temp
It is 80~95 DEG C, soaking time is 3~10min.
9. the preparation method of original cream cheese according to claim 5, which is characterized in that step 4. in, sterile homogeneous
Pressure is 18~25Mpa.
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| CN201811574065.1A CN109430416A (en) | 2018-12-21 | 2018-12-21 | A kind of original cream cheese and preparation method thereof |
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| CN111248295A (en) * | 2020-02-20 | 2020-06-09 | 北京嘉瑞富德食品科技有限公司 | Production process of quark sweet food and stirring device thereof |
| CN113749153A (en) * | 2020-06-02 | 2021-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
| CN113749154A (en) * | 2020-06-02 | 2021-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slice processed cheese, cheese composite product and preparation method |
| CN114009504A (en) * | 2021-11-20 | 2022-02-08 | 妙可蓝多(吉林)乳品科技有限公司 | Fermented processed cheese and preparation method thereof |
| CN114271338A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Fresh cheese stick and preparation method thereof |
| CN115251169A (en) * | 2022-08-08 | 2022-11-01 | 奶酪博士(上海)科技有限公司 | Liquid processed cheese, preparation method thereof and liquid processed cheese composition |
| CN115843887A (en) * | 2021-09-23 | 2023-03-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-fat cream cheese capable of being stored at normal temperature and preparation method thereof |
| CN115886082A (en) * | 2021-09-23 | 2023-04-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese capable of being stored at normal temperature and preparation method thereof |
| CN115989838A (en) * | 2021-10-18 | 2023-04-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar cheese capable of being stored at normal temperature and preparation method thereof |
| CN116135028A (en) * | 2021-11-18 | 2023-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese and preparation method thereof |
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| CN111248295A (en) * | 2020-02-20 | 2020-06-09 | 北京嘉瑞富德食品科技有限公司 | Production process of quark sweet food and stirring device thereof |
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| CN115843887A (en) * | 2021-09-23 | 2023-03-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-fat cream cheese capable of being stored at normal temperature and preparation method thereof |
| CN115886082A (en) * | 2021-09-23 | 2023-04-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese capable of being stored at normal temperature and preparation method thereof |
| CN115989838B (en) * | 2021-10-18 | 2023-12-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar cheese capable of being stored at normal temperature and preparation method thereof |
| CN115989838A (en) * | 2021-10-18 | 2023-04-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar cheese capable of being stored at normal temperature and preparation method thereof |
| CN116135028A (en) * | 2021-11-18 | 2023-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese and preparation method thereof |
| CN114009504A (en) * | 2021-11-20 | 2022-02-08 | 妙可蓝多(吉林)乳品科技有限公司 | Fermented processed cheese and preparation method thereof |
| CN114271338A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Fresh cheese stick and preparation method thereof |
| CN116941678A (en) * | 2022-04-12 | 2023-10-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar-type raw cheese capable of being stored at normal temperature and preparation method thereof |
| CN116941678B (en) * | 2022-04-12 | 2024-04-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bar-type raw cheese capable of being stored at normal temperature and preparation method thereof |
| CN115251169A (en) * | 2022-08-08 | 2022-11-01 | 奶酪博士(上海)科技有限公司 | Liquid processed cheese, preparation method thereof and liquid processed cheese composition |
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