CN109699753A - A kind of ultra high pressure treatment cheese mud and preparation method thereof - Google Patents
A kind of ultra high pressure treatment cheese mud and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of ultra high pressure treatment cheese mud and preparation method thereof, it includes the raw material of following mass content: cheese 16%~30%, lactoprotein powder 5%~10%, butter oil 6%~20%, potato whole flour 5%~12%, milk powder 3%~10%, emulsification salt 0.3%~0.6%, thickener 0%~0.4%, sugar 0%~6%, salt 0%~0.8%, surplus are water；Preparation method includes the following steps: 1. all raw materials are sheared and are pre-mixed, heating stirring emulsification；2. the slurry homogeneous that premixing is obtained；3. super-pressure heat integration pasteurize.4. heat fills aseptic packaging；5. molding cooling.The present invention combines pasteurization technique using Technology of Ultra-high Pressure Sterilization, reaches commercial sterilization effect under the conditions of being lower than 85 DEG C, and then helps that the cheese mud that can keep original characteristic flavor on basis and functional characteristic in normal-temperature shelf life is made.
Description
Technical field
The invention belongs to cheese mud fields, and in particular to a kind of ultra high pressure treatment cheese mud and preparation method thereof.
Background technique
Investigation show the market value of children's diatery supplement about at 10,000,000,000 yuan, 20% or more average growth rate per annum.Infant is auxiliary
Food has accounted for mother and baby's articles are monthly paid 1/5th, is only second to milk powder expenditure.Pureed food be in semi-fluid condition, be between
Liquid and solid food are very suitable to edible when transitional period of the infant from breast milk to solid food.Cheese market at present
It smears cheese mouthfeel and mainly pursues fine and smooth smooth, cream taste, and be all chilled products, be difficult to keep in normal-temperature shelf life
The cheese mud of original characteristic flavor on basis and functional characteristic.
Summary of the invention
In order to solve the above technical problems, sterilizing skill using Technology of Ultra-high Pressure Sterilization joint bus the present invention provides a kind of
Art, be lower than 85 DEG C under the conditions of reach commercial sterilization effect, can be kept in normal-temperature shelf life original characteristic flavor on basis and
The cheese mud of functional characteristic.
Specifically, on the one hand, the present invention provides a kind of preparation methods of ultra high pressure treatment cheese mud comprising following matter
The raw material of amount content: cheese 16%~30%, lactoprotein powder 5%~10%, butter oil 6%~20%, potato whole flour 5%~
12%, milk powder 3%~10%, emulsification salt 0.3%~0.6%, thickener 0%~0.4%, sugar 0%~6%, salt 0%~
0.8%, surplus is water；
Preparation method includes the following steps:
1. all raw materials are sheared and are pre-mixed by mixing, heating stirring emulsification；
2. homogeneous, by step 1. gained premixed slurries homogeneous；
3. super-pressure heat integration pasteurize, by step, 2. resulting material is through super-pressure heat integration pasteurize, wherein killing
Bacterium temperature is 70 DEG C~85 DEG C, and sterilization pressure is 500MPa~1000Mpa, and sterilizing time is 5~15min；
4. heat fills aseptic packaging, by step, 3. resulting material heat fills aseptic packaging；
5. molding cooling, by step, 4. resulting material molding is cooled to 6 DEG C~30 DEG C.
Further, the cheese is cheese unsalted curd block, cuts up to cheese, up to cheese, angstrom door tal fibre cheese, cream
At least one of cheese, quark cheese.
Further, the lactoprotein powder is at least one of milk protein, casein, lactalbumin.
Further, the potato whole flour be dehydrated potato powder, sweet potato powder, purple sweet potato powder, potato snowflake powder, in hair potato powder extremely
Few one kind.
Further, the milk powder is at least one of whole-fat milk powder, skimmed milk powder.
Further, the emulsification salt is phosphate, and the phosphate is JOHA S9 (the lucky Buddhist nun day in buying Yunnan Bake
The compounding phosphate of phosphate Co., Ltd production is created, ingredient includes calgon and sodium tripolyphosphate) or JOHA C
(the compounding phosphate of buying Yunnan Bake lucky Ni Tianchuan phosphate Co., Ltd production, ingredient includes calgon to neu
And sodium tripolyphosphate).
Further, the thickener is at least one of xanthan gum, carragheen.
Wherein, step 1. in, it is described shearing premixing temperature be 60 DEG C~70 DEG C, shear velocity be 600rpm~
1500rpm。
Step 2. in, the homogenization pressure be 10MPa~20MPa.
On the other hand, the present invention provides the cheese mud as made from above-mentioned preparation method.
In above-mentioned technical proposal, the present invention single mouthfeel creaming first against smear type cheese in the market is provided
A kind of fragrant sliding soft glutinous pureed mouthfeel, and solve in shelf life starch causes soft glutinous mouthfeel to be easy lacking for decline due to bringing back to life
It falls into；Then the defect that can only be refrigerated for existing cheese combines pasteurization technique using Technology of Ultra-high Pressure Sterilization, is being lower than 85
Reach commercial sterilization effect under the conditions of DEG C, original characteristic flavor on basis and functional characteristic can be kept in normal-temperature shelf life by providing one kind
Cheese mud.
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, provide that the present invention provides a kind of preparation sides of ultra high pressure treatment cheese mud
Method comprising the raw material of following mass content: cheese 16%~30%, lactoprotein powder 5%~10%, butter oil 6%~20%,
Potato whole flour 5%~12%, milk powder 3%~10%, emulsification salt 0.3%~0.6%, thickener 0%~0.4%, sugar 0%~
6%, salt 0%~0.8%, surplus is water；Wherein butter oil be dilute cream, butter, salt-free butter, in anhydrous butter oil at least
It is a kind of.
Preparation method includes the following steps:
1. all raw materials are sheared and are pre-mixed by mixing, heating stirring emulsification；
2. homogeneous, by step 1. gained premixed slurries homogeneous；
3. super-pressure heat integration pasteurize, by step, 2. resulting material is through super-pressure heat integration pasteurize, wherein killing
Bacterium temperature is 70 DEG C~85 DEG C, and sterilization pressure is 500MPa~1000Mpa, and sterilizing time is 5~15min；
4. heat fills aseptic packaging, by step, 3. resulting material heat fills aseptic packaging；
5. molding cooling, by step, 4. resulting material molding is cooled to 6 DEG C~30 DEG C.
Through the above technical solutions, utilizing Technology of Ultra-high Pressure Sterilization joint bar for the defect that existing cheese can only refrigerate
Family name's sterilization technology reaches commercial sterilization effect under the conditions of being lower than 85 DEG C, can protect in normal-temperature shelf life convenient for providing one kind
Hold the cheese mud of original characteristic flavor on basis and functional characteristic.
Further, the cheese is cheese unsalted curd block, cuts up to cheese, up to cheese, angstrom door tal fibre cheese, cream
At least one of cheese, quark cheese.
Through the above technical solutions, cheese unsalted curd block, cut up to cheese, up to cheese, angstrom door tal fibre cheese, cream milk
Junket, quark cheese are by screening, and flavor is arranged in pairs or groups very much with dehydrated potato powder, sweet potato powder, purple sweet potato powder, hair potato powder, and its
Flavor is particularly suitable for cheese mud and Chinese taste, wherein cut it is strong up to cheese, up to cheese, angstrom door tal fibre cheese olibanum,
Nut taste, fruity are abundant, and novel frankincense taste is presented in cheese unsalted curd block, cream cheese, quark cheese；And mould cheese,
Pa Masen cheese etc. is because flavor is too strongly not applicable.
Further, the lactoprotein powder is at least one of milk protein, casein, lactalbumin；Wherein, preferably
Ground separating milk albumen, Evamilk albumen, rennet casein, UF membrane casein, sepg whey albumen, desalted whey egg
White, whey protein concentrate one or more.
Through the above technical solutions, the protein content of lactoprotein powder is 80% or more, protein and potato whole flour are through overheating
Gelatinization, which is formed, after mixing stablizes amylopectin, and structure is further stabilized after homogeneous, can effectively prevent starch retrogradation, in turn
Solve the defect that starch causes soft glutinous mouthfeel to be easy decline due to retrogradation in shelf life；In addition, lactoprotein powder provides guaranteed milk egg
It is white, protein content is improved, and then improve pure lactoprotein flavor and taste.
Further, the potato whole flour be dehydrated potato powder, sweet potato powder, purple sweet potato powder, potato snowflake powder, in hair potato powder extremely
Few one kind.
Through the above technical solutions, main component is starch, albumen, mineral since potato whole flour is without separating-purifying
Matter etc., therefore, potato whole flour are also easy to produce lofting effect than potato starch, and then generate fragrant glutinous smooth pureed effect；Preferably
Dehydrated potato powder, sweet potato powder, purple sweet potato powder, hair potato powder can generate the fluffy and fragrant glutinous smooth effect that other starch cannot generate, and
Fragrance flavour with food itself.
Further, the milk powder is at least one of whole-fat milk powder, skimmed milk powder.
Through the above technical solutions, milk powder helps to improve olibanum flavor and increases milk dry matter, and and potato whole flour
Form synergistic effect, the branched structure of inhibited starch.
Further, the emulsification salt is phosphate, and the phosphate is JOHA S9 (the lucky Buddhist nun day in buying Yunnan Bake
The compounding phosphate of phosphate Co., Ltd production is created, ingredient includes calgon and sodium tripolyphosphate) or JOHA C
(the compounding phosphate of buying Yunnan Bake lucky Ni Tianchuan phosphate Co., Ltd production, ingredient includes calgon to neu
And sodium tripolyphosphate).
Through the above technical solutions, since emulsification salt JOHA C neu and emulsification salt JOHA S9 are the lucky Buddhist nuns in Yunnan Bake
The phosphatic model of compounding of Tian Chuan phosphate Co., Ltd production, JOHA C neu and JOHA S9 ingredient all includes six inclined phosphorus
Sour sodium and sodium tripolyphosphate, difference are that ratio is different；And since its ingredient contains calgon and sodium tripolyphosphate, into
And makes the emulsification salt of JOHA S9 or JOHA C neu both contribute to cheese mud and form smearing dispersion.
Further, the thickener is at least one of xanthan gum, carragheen.
Through the above technical solutions, facilitating further to stablize amylopectin structure using above-mentioned thickener, prevent from producing
Product retrogradation.
Wherein, step 1. in, it is described shearing premixing temperature be 60 DEG C~70 DEG C, shear velocity be 600rpm~
1500rpm；At a temperature of suitable shearing premixing, facilitate potato whole flour gelatinization and homogeneous, in suitable shearing speed
It helps to disperse figure under degree, and when shear velocity is lower than 600rpm, then is unfavorable for dispersing, when shear velocity is higher than 1500rpm
When, it is easy Over emulsfication, destroys emulsification system；And uniform sizing material is contributed to form under conditions of above-mentioned temperature and shear velocity,
Convenient for passing through homogeneous.
Step 2. in, the homogenization pressure be 10MPa~20MPa；Since lower than 10Mpa, then homogenizing effect is bad, it is higher than
Then pressure is excessive by 20Mpa, be easy material to beat it is excessively broken, to destroy pureed mouthfeel, therefore, homogenization pressure 10MPa~
20Mpa facilitates in cheese mud that starch is evenly dispersed, retrogradation is reduced, to keep stable system.
Above-mentioned specific embodiment is further illustrated below by embodiment.Actual conditions are not specified in the following example
Experimental method, usually according to normal condition, or according to the normal condition proposed by manufacturer.Raw material used in following embodiments and
It is as follows using device model: natural cheese, butter, dilute cream buying permanent natural commerce and trade (Shanghai) Co., Ltd., bright milk industry stock
Part Co., Ltd；Purple sweet potato powder and potato snowflake powder purchase National Starch company, Xin Pulao (China) Food Co., Ltd；JOHA
S9 purchases the lucky Ni Tianchuan phosphate in Yunnan Bake Co., Ltd；Xanthan gum, carragheen purchase Cargill Inc., the U.S.；Melt pot to adopt
Purchase Stephen company；Extra-high tension unit purchases Britain stansted fluid power LTD.
Embodiment 1
Composition of raw materials:
| Raw material | Content wt% |
| Cheese unsalted curd block | 16 |
| Casein | 7 |
| Skimmed milk powder | 7 |
| Salt-free butter | 3 |
| Dilute cream | 5 |
| Purple sweet potato powder | 12 |
| Joha S9 | 0.4 |
| Salt | 0.8 |
| Sugar | 3 |
| Xanthan gum | 0.2 |
| Water | 45.6 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot, stirring rate 600rpm steams while stirring according to above-mentioned formula by mixing
Vapour is heated to 60 DEG C, obtains premixed slurries；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 10MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 75 DEG C, pressure 600MPa, and the processing time is 11min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 6 DEG C.
Through detecting, resulting cheese mud index: protein 11.8%；Fat 9.8%；Further, since heating temperature is lower,
Product frankincense taste and purple sweet potato taste are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 2
Composition of raw materials:
| Raw material | Content wt% |
| Cream cheese | 30 |
| Milk protein | 5 |
| Whole-fat milk powder | 10 |
| Anhydrous butter oil | 1 |
| Dilute cream | 13 |
| Potato snowflake powder | 5 |
| Joha C neu | 0.6 |
| Salt | 0.8 |
| Sugar | 2 |
| Carragheen | 0.4 |
| Water | 32.2 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 700rpm, while stirring steam
61 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 15MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 78 DEG C, pressure 700MPa, and the processing time is 12min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 12 DEG C.
Through detecting, resulting cheese mud index: protein 14.6%；Fat 15.5%.Further, since heating temperature compared with
Low, product frankincense taste and potato flavor are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 3
Composition of raw materials:
| Raw material | Content wt% |
| Up to cheese | 18 |
| Desalted lactalbumin powder | 10 |
| Whole-fat milk powder | 9 |
| Dilute cream | 20 |
| Purple sweet potato powder | 6 |
| Joha S9 | 0.3 |
| Salt | 0.2 |
| Sugar | 4 |
| Water | 32.5 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 800rpm, while stirring steam
62 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 20MPa
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 74 DEG C, pressure 800MPa, and the processing time is 10min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 18 DEG C.
Through detecting, resulting cheese mud index: protein 15.4%；Fat 14.3%.Further, since heating temperature compared with
Low, product frankincense taste and purple sweet potato taste are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 4
Composition of raw materials:
| Raw material | Content wt% |
| Cream cheese | 20 |
| Casein | 9 |
| Skimmed milk powder | 7 |
| Salt-free butter | 6 |
| Dilute cream | 0 |
| Potato snowflake powder | 11 |
| Joha S9 | 0.35 |
| Salt | 0.5 |
| Sugar | 5 |
| Water | 41.15 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 900rpm, while stirring steam
63 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 12MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 85 DEG C, pressure 500MPa, and the processing time is 15min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 20 DEG C.
Through detecting, resulting cheese mud index: protein 14.3%；Fat 11.2%.Further, since heating temperature compared with
Low, product frankincense taste and potato flavor are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 5
Composition of raw materials:
| Raw material | Content wt% |
| It cuts up to cheese | 22 |
| Milk protein | 8 |
| Skimmed milk powder | 5 |
| Salt-free butter | 2 |
| Dilute cream | 12 |
| Purple sweet potato powder | 9 |
| Joha S9 | 0.4 |
| Salt | 0.6 |
| Sugar | 6 |
| Carragheen | 0.3 |
| Water | 34.7 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 1000rpm, while stirring steam
64 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 14MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 70 DEG C, pressure 1000MPa, and the processing time is 5min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 26 DEG C.
Through detecting, resulting cheese mud index: protein 13.5%；Fat 12.9%.Further, since heating temperature compared with
Low, product frankincense taste and purple sweet potato taste are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 6
Composition of raw materials:
| Raw material | Content wt% |
| Angstrom door tal fibre cheese | 25 |
| Desalted lactalbumin powder | 7 |
| Whole-fat milk powder | 4 |
| Salt-free butter | 4 |
| Dilute cream | 14 |
| Potato snowflake powder | 6 |
| Joha S9 | 0.5 |
| Sugar | 2 |
| Carragheen | 0.1 |
| Water | 37.4 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 1100rpm, while stirring steam
65 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 16MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 72 DEG C, pressure 700MPa, and the processing time is 5min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 30 DEG C.
Through detecting, resulting cheese mud index: protein 13.2%；Fat 15.9%.Further, since heating temperature compared with
Low, product frankincense taste and potato taste are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 7
Composition of raw materials:
| Raw material | Content wt% |
| Cream cheese | 26 |
| Desalted whey powder | 6 |
| Skimmed milk powder | 3 |
| Salt-free butter | 5 |
| Dilute cream | 7 |
| Sweet potato powder | 7 |
| Joha S9 | 0.3 |
| Salt | 0.4 |
| Sugar | 3 |
| Carragheen | 0.3 |
| Water | 42 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 1200rpm, while stirring steam
66 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 18MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 75 DEG C, pressure 800MPa, and the processing time is 8min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 6 DEG C.
Through detecting, resulting cheese mud index: protein 12.3%；Fat 13.9%.Further, since heating temperature compared with
Low, product frankincense taste and sweet potato taste are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.
Embodiment 8
Composition of raw materials:
| Raw material | Content wt% |
| Quark cheese | 28 |
| Milk protein | 5 |
| Whole-fat milk powder | 5 |
| Salt-free butter | 3 |
| Dilute cream | 6 |
| Potato snowflake powder | 8 |
| Joha S9 | 0.35 |
| Salt | 0.7 |
| Sugar | 4 |
| Carragheen | 0.2 |
| Water | 39.75 |
| It is total | 100 |
The cheese mud the preparation method comprises the following steps: mixing → homogeneous → super-pressure heat integration pasteurize → heat fill aseptic packaging →
Molding cooling, the specific steps are as follows:
1. all raw materials are put into thawing pot according to above-mentioned formula by mixing, stirring rate 1500rpm, while stirring steam
70 DEG C are heated to, premixed slurries are obtained；
2. homogeneous, by step, 1. gained premixed slurries cross homogenizer, homogenization pressure 15MPa；
3. super-pressure heat integration pasteurize, by step, 2. for resulting material through super-pressure heat integration pasteurize, sterilization is warm
Degree is 80 DEG C, pressure 900MPa, and the processing time is 5min；
4. heat fills aseptic packaging, by step, 3. resulting material carries out heat filling aseptic packaging；
5. molding cooling, the product 4. step is packed after are cooled to 15 DEG C.
Through detecting, resulting cheese mud index: protein 12.7%；Fat 12.8%.Further, since heating temperature compared with
Low, product frankincense taste and potato taste are natural, and pureed mouthfeel is prominent, and sterilization effect is good, total plate count < 10CFU/g.To this
The cheese mud (for embodiment 1,3,5) of invention carries out the validity check in terms of taste, and with commercially available smearing cheese, [bright milk industry has
Limit company] as control, subjective appreciation is completed by 10 assessment officers.It gives a mark according to ten point system, 9~10, it is good；7~8, preferably；5
~6 is general；3~4, it is poor；1~2, it is very poor.Result is as shown in table 1 below after score is cumulative:
1. subjective appreciation data of table
From the data of upper table 1: cheese mud of the invention has significant difference with cheese mud mouthfeel on the market, the present invention
Main mouthfeel is fragrant sliding soft glutinous pureed mouthfeel, and cream taste is general, and it is milk that children on the market, which smear the main mouthfeel of cheese,
Oil sense is excellent.
To cheese mud (embodiment 2) of the invention and control group [(bright milk industry grow up cup cheese) and Garbo fruit muddy] into
The experiment of row shelf life, experimental temperature are 25 DEG C, and subjective appreciation is completed by 10 assessment officers.It gives a mark according to ten point system, 9~10, it is good；
7~8, preferably；5~6 is general；3~4, it is poor；1~2, it is very poor；Result is as shown in table 3 below after score is cumulative:
The experiment of 2. shelf life of table
Note: A=embodiment, B=bright milk industry growth cup cheese, the Garbo C=fruit muddy ,-indicate no edible value.
The result shows that bright growth cup is smeared, cheese is obvious in 25 DEG C of storages, one month quality decline, and second month is
Lose use value；Fruit muddy shelf life scoring in Garbo gradually declines；Edible quality of the embodiment 2 in four months shelf life
It is not decreased obviously, can achieve consumption and require, to realize industrialization production.
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 (10)
1. a kind of preparation method of ultra high pressure treatment cheese mud, which is characterized in that it includes the raw material of following mass content: cheese
16%~30%, lactoprotein powder 5%~10%, butter oil 6%~20%, potato whole flour 5%~12%, milk powder 3%~10%,
Emulsification salt 0.3%~0.6%, thickener 0%~0.4%, sugar 0%~6%, salt 0%~0.8%, surplus is water；
Preparation method includes the following steps:
1. all raw materials are sheared and are pre-mixed by mixing, heating stirring emulsification；
2. homogeneous, by step 1. gained premixed slurries homogeneous；
3. super-pressure heat integration pasteurize, by step, 2. resulting material is through super-pressure heat integration pasteurize, wherein sterilization temperature
Degree is 70 DEG C~85 DEG C, and sterilization pressure is 500MPa~1000Mpa, and sterilizing time is 5~15min；
4. heat fills aseptic packaging, by step, 3. resulting material heat fills aseptic packaging；
5. molding cooling, by step, 4. resulting material molding is cooled to 6 DEG C~30 DEG C.
2. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that the cheese is cheese
Unsalted curd block is cut up to cheese, up at least one of cheese, angstrom door tal fibre cheese, cream cheese, quark cheese.
3. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that the lactoprotein powder is
At least one of milk protein, casein, lactalbumin.
4. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that the potato whole flour is
At least one of dehydrated potato powder, sweet potato powder, purple sweet potato powder, potato snowflake powder, hair potato powder.
5. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that the milk powder is full-cream
At least one of milk powder, skimmed milk powder.
6. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that the emulsification salt is phosphorus
Hydrochlorate, the phosphate are JOHA S9 (the compounding phosphoric acid of buying Yunnan Bake lucky Ni Tianchuan phosphate Co., Ltd production
Salt, ingredient include calgon and sodium tripolyphosphate) or JOHA C neu (the lucky Buddhist nun day wound phosphate in buying Yunnan Bake
The compounding phosphate of Co., Ltd's production, ingredient includes calgon and sodium tripolyphosphate).
7. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that the thickener is Huang
At least one of virgin rubber, carragheen.
8. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that step 1. in, it is described
The temperature of shearing premixing is 60 DEG C~70 DEG C, and shear velocity is 600rpm~1500rpm.
9. the preparation method of ultra high pressure treatment cheese mud according to claim 1, which is characterized in that step 2. in, it is described
Homogenization pressure is 10MPa~20MPa.
10. cheese mud prepared by a kind of preparation method of ultra high pressure treatment cheese mud according to claim 1.
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| CN115530247A (en) * | 2022-09-14 | 2022-12-30 | 上海妙可蓝多生物技术研发有限公司 | Preparation method of raw cheese filaments and raw cheese filaments |
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Application publication date: 20190503 |