CN102422896A - Cheese-flavored milk-containing beverage and preparation method thereof - Google Patents
Cheese-flavored milk-containing beverage and preparation method thereof Download PDFInfo
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- CN102422896A CN102422896A CN2011103869725A CN201110386972A CN102422896A CN 102422896 A CN102422896 A CN 102422896A CN 2011103869725 A CN2011103869725 A CN 2011103869725A CN 201110386972 A CN201110386972 A CN 201110386972A CN 102422896 A CN102422896 A CN 102422896A
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- 239000008267 milk Substances 0.000 title claims abstract description 15
- 210000004080 milk Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 235000013361 beverage Nutrition 0.000 title abstract description 15
- 235000013351 cheese Nutrition 0.000 claims abstract description 126
- 239000000796 flavoring agent Substances 0.000 claims abstract description 56
- 235000019634 flavors Nutrition 0.000 claims abstract description 55
- 239000000337 buffer salt Substances 0.000 claims abstract description 36
- 239000003381 stabilizer Substances 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000014121 butter Nutrition 0.000 claims abstract description 17
- 150000007524 organic acids Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 49
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 34
- 238000002156 mixing Methods 0.000 claims description 30
- 238000007872 degassing Methods 0.000 claims description 20
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 19
- 244000005700 microbiome Species 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000019197 fats Nutrition 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 238000003860 storage Methods 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000012360 testing method Methods 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 7
- 238000012859 sterile filling Methods 0.000 claims description 7
- -1 methyl glycol fatty acid ester Chemical class 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
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- 235000014655 lactic acid Nutrition 0.000 claims description 5
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- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
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- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- 235000011008 sodium phosphates Nutrition 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
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- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
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- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
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- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
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- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
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- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
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Abstract
The invention relates to the field of dairy processing, in particular to a cheese-flavored milk-containing beverage and a preparation method thereof. The cheese-flavored milk-containing beverage comprises the following raw materials in parts by weight based on 1000 parts of raw materials: 20-80 parts of natural cheese, 1-10 parts of protein powder, 1-10 parts of anhydrous butter, 1-10 parts of buffer salt, 0.1-5 parts of stabilizer, 0.2-1.8 parts of edible organic acid, 30-80 parts of sweetener and the balance of water. The cheese-flavored milk-containing beverage has the characteristics of good stability, low lactose, soft and unique flavor, smooth and thick mouthfeel, balanced nutrition and easy absorption, and keeps good nutrition and health care functions and wide market value. The successful development of the cheese has the significance of enriching the variety of the milk-containing beverage, perfecting the nutrient content of the milk-containing beverage and widening the eating channel of the cheese, and opens a new idea for enriching the variety of the milk-containing beverage and the eating of the natural cheese.
Description
Technical field
The present invention relates to the Dairy Processing field, particularly, the present invention relates to a kind of cheesy flavor milk-contained drink and preparation method thereof.
Background technology
Cheese is nutritious dairy products; By fermentation with series of process such as maturation after; Make its albumen, fat and remaining carbohydrate that decomposition take place, be easier to absorption of human body, nutritive value is higher than general dairy products; Have the title of " milk gold ", its distinctive peculiar flavour also receives cheese fan's favor deeply.But local flavor that it is strong and higher price let the consumer in Asia be difficult to accept.Japan and Korea S's cheese beverage products that released one after another, it can satisfy the demand of consumer to cheese, and local flavor is very soft pure and fresh, and is more welcome on market, but basically all belongs to acidic milk drink unfortunately, lacks the product of neutral milk beverage.But the cheese beverage that present China does not also have independent intellectual property right is still being continued to use the edible way in west, the process that this need change for the consumption pattern of cheese.Compatriots then are higher than cheese far away for the acceptance of beverage, and especially panoramic milk-contained drink had both satisfied the demand that nutrition is taken in, and had satisfied the requirement of local flavor and mouthfeel aspect again, and relative low price.
At present, the product of the allotment type milk-contained drink on the market is that fresh cow milk or recombined milk are raw material mostly, adds corresponding auxiliary material, through formulated.Allotment type milk-contained drink is in a great variety, and technology is controlled easily, and the production cycle is shorter relatively, is the large consumer goods in the dairy products big family.But lactose wherein can not be accepted a part of lactose intolerance receptor, and especially neutral milk-contained drink is difficult to solve the lactose content problem especially.So; Cheesy blending type milk-contained drink is a cheese because of primary raw material, so the lactose of bringing into seldom, has solved the lactose content problem of milk beverage well; And incorporated the nutritive value of cheese; Local flavor can change according to the variation of cheese material, can derive the article item of a lot of local flavor characteristics, is one of potential milk-contained drink product.
70～80% albumen is casein in the cow's milk, and casein is divided into α
S1, α
S2, four types of β and κ-caseins, these several kinds caseic hydrophobicitys are different, α
S1And α
S2Caseic hydrophobicity a little less than, β casein and κ casein have amphipathic.These albumen exist with inferior micelle form more than 95%, and its accurate structure is not proved conclusively as yet, but generally believe the α of the quick property of calcium
sBecause hydrophobic interaction forms the kernel of inferior micella, the κ casein is positioned at the surface and plays the effect of stabilize casein micella with the β casein.
The κ casein is destroyed in the curdled milk process the stabilization of casein micelles; The destruction that causes micella stable factor and colloidal stability; Molecule in a single day collision just can combine; And finally form gel, link together with hydrophobic bond and the interactional mode of colloid calcium phosphate between the subunit.
The interpolation of buffer salt can increase caseic dissolubility, and casein dissolving, dispersion mainly are because the Ca that is connected with CPP (CCP)
2+Closed by emulsification salt huge legendary turtle.The calcium ion of sodium ion in the buffer salt and the secondary κ in the cheese-casein calcium phosphate carries out ion-exchange, forms secondary κ-casein sodium phosphate.Have the calcium bridge to link to each other between each casein micelles, through exchange, secondary κ-casein micelles generation part disintegration, decomposition, and the charged minimizing of secondary κ-casein cause the surface tension between water and the casein to reduce, and the casein hydrability strengthens.Secondary κ-the casein of the hydration that disperses overlays on dispersed fat ball surface, has improved fatty emulsion stability.
Therefore; Inventor of the present invention attempts through adding buffer salt the casein micelles in the natural cheese to be disperseed; And use stabilizing agent to make and be present among the beverage protein stabilizedly, sedimentation did not take place in the shelf-life, form homogeneous and stable emulsification system with fat and a spot of lactose etc.
Summary of the invention
The milk-contained drink that the purpose of this invention is to provide a kind of cheesy flavor.
Another object of the present invention provides a kind of method for preparing the milk-contained drink of above-mentioned cheesy flavor.
According to cheesy flavor milk-contained drink of the present invention, based on the raw material of 1000 weight portions, it comprises:
Natural cheese 20～80 weight portions, albumen powder 1～10 weight portion, anhydrous butter oil 1～10 weight portion, buffer salt 1～10 weight portion, stabilizing agent 0.1～5 weight portion, edible organic acid 0.2～1.8 weight portion, sweet taste material 30～80 weight portions, water surplus,
Wherein, mixed raw material pH value is 6.0～6.5.
According to cheesy flavor milk-contained drink of the present invention; Wherein, Said mixing natural cheese is one or more in superhard matter cheese, hard cheese, semi-hard cheese, soft cheese and the fresh cheese; Like Palma cheese (Parmesan Cheese), Cheddar (Cheddar Cheese), up to cheese (Gouda Cheese), a horse Soviet Union lira cheese (Mozzarella Cheese), bleu cheese (Blue cheese), toll bar Pei Er cheese (Camembert Cheese), cream cheese (Cream Cheese), farmer cheese (Cottage Cheese); Wherein, Superhard matter and hard cheese maturity period, aged cheese and non-aged cheese amount ratio were 1: 10～4: 1 all at 6～18 months.
According to cheesy flavor milk-contained drink of the present invention, wherein, said albumen powder is one or more in WPC powder, whey isolate protein powder, casoid flour and the full milk albumen powder, and wherein, the protein content of said albumen powder is 70wt%～85wt%.
According to cheesy flavor milk-contained drink of the present invention, wherein, said buffer salt is one or more in natrium citricum, sodium dihydrogen phosphate, sodium hydrogen phosphate, sodium phosphate trimer, sodium pyrophosphate, calgon and the tertiary sodium phosphate.
According to cheesy flavor milk-contained drink of the present invention; Wherein, said stabilizing agent is one or more in gelatin, gellan gum, Arabic gum, locust bean gum, kappa-carrageenan, converted starch, pectin, monoglyceride, methyl glycol fatty acid ester, sucrose ester, sodium carboxymethylcellulose and the sodium alginate.
According to cheesy flavor milk-contained drink of the present invention, wherein, said edible organic acid is citric acid or lactic acid.
According to cheesy flavor milk-contained drink of the present invention; Wherein, Said sweet taste material is one or more in sucrose, glucose, fructose, maltose, xylitol, acesulfame potassium and the Aspartame, and wherein, the sugariness of said sweet taste material is equivalent to the sugariness that 4wt%～9wt% sucrose produces.
According to cheesy flavor milk-contained drink of the present invention; Wherein, Corresponding natural cheese through enzymolysis, the enzyme that goes out, the native enzyme modification cheese that operation obtains such as concentrate, do not need the flavoring essence of extra interpolation cheese flavor, maybe can add 1 weight portion following enzyme modification cheese extract or butter essence.
The method of the said cheesy flavor milk-contained drink of preparation according to the present invention, it may further comprise the steps:
1) ingredient inspection and standardization: through physics and chemistry, microorganism and organoleptic examination, obtain fat, albumen and the dry index of cheese material, in addition, the local flavor of cheese and outward appearance all will meet the characteristic feature of this kind cheese.In-16～-18 ℃ freezer, freezing for use, use is prepended in 0～4 ℃ of environment thawed 3～7 days the cheese that is up to the standards as raw-material storing.According to the fat in the product and albumen ratio and dry matter content, and reach the proportioning that desired taste is selected different dry junket for use, calculate the addition of batchings such as anhydrous butter oil and water, with physics and chemistry and the organoleptic indicator who satisfies target product.
2) cutting: load weighted natural cheese is cut into 1～5cm under cleaning ambient, room temperature condition
3The square of size, 4～6 ℃ of cryopreservations are for use, and storage time is no more than 12 hours;
3) batching: the anhydrous butter oil that in the closed blender, adds cheese, albumen powder, buffer salt, sweet taste material and stabilizing agent, edible organic acid, drinking water and thawing successively.
4) melt: prepare burden with coolant-temperature gage between 45～55 ℃; Slowly open paddle and make that the cheese particle is heavy to be gathered in the bottom, increase mixing speed when being heated to 60～90 ℃ through jacket steam cheese is melted, the time is between 5～15min; Mixing speed is set according to melt temperature, time and appointed condition during this time; Guarantee that cheese even thawing in mixed liquor gets final product, melting process finishes back material structural state homogeneous, can add corresponding flavoring essence according to actual needs and transfer corresponding fruity.
5) degassing, homogeneous: mixed material is heated to 95 ℃ after the degassing tank degassing through tubular heat exchanger, be cooled to again 70～80 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa.
6) sterilization: to carrying out ultra high temperature sterilization through high-pressure homogeneous mixed liquor, sterilization temperature is 137～142 ℃, and the time is 2～4s, reaches commercial sterilization to guarantee product.
7) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
8) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.
The present invention is that raw material is processed milk beverage with aged cheese, fresh cheese; The local flavor and the milk protein sources of cheese are provided for milk beverage; And these protein do not have because the heating and the effect of enzyme and sex change, and its protein content is between 1.0～2.8%, and dry matter content is between 5%～10%.Be that another important characteristic of raw material is to make that lactose content obviously reduces in the product with cheese, process a kind of low lactose milk-contained drink, and it has amino acid and the peptide that forms in peculiar flavour and the natural cheese fermentation of natural cheese, it is perfect that nutritional labeling more is tending towards.Through adding the Ca that buffer salt connects CPP (CCP)
2+Closed by emulsification salt huge legendary turtle, the calcium ion of sodium ion in the buffer salt and the secondary κ in the cheese-casein calcium phosphate carries out ion-exchange, forms secondary κ-casein sodium phosphate.Have the calcium bridge to link to each other between each casein micelles, through exchange, secondary κ-casein micelles generation part disintegration, decomposition, and the charged minimizing of secondary κ-casein cause the surface tension between water and the casein to reduce, and the casein hydrability strengthens.This disperses the casein micelles in the natural cheese.Product pH value and has the cheesy flavor of little acid between 6.0～6.5, sour-sweet than appropriateness.
Stabilizing agent makes and is present among the beverage protein stabilizedly, and sedimentation did not take place in the shelf-life, forms homogeneous and stable emulsification system with fat and a spot of lactose etc.Product even make this product under the room temperature storage condition, still has the shelf life of neutral milk beverage through ultra high temperature sterilization.
Cheesy flavor milk-contained drink of the present invention has the advantages that to have good stability, hang down lactose, the soft uniqueness of local flavor, the smooth stiff of mouthfeel and easy absorption balanced in nutrition, has kept good alimentary health-care function and vast market to be worth.Its successful development has to be enriched the milk-contained drink kind, improve the milk-contained drink nutritional labeling and widens the meaning of the edible channel of cheese, the edible open new approaches of horn of plenty milk-contained drink kind and natural cheese.
Description of drawings
Fig. 1 cheesy flavor milk-contained drink of the present invention preparation flow figure.
The specific embodiment
Below in conjunction with embodiment, technical characterstic of the present invention is described, and unrestricted protection scope of the present invention.
Embodiment 1: cheesy blending type milk-contained drink (cut and reach local flavor) and preparation method thereof
1. cheesy blending type milk-contained drink (cut and reach local flavor) prescription (g/kg):
Cheddar 20 (10 months maturations),
Full milk albumen powder (protein content 85%) 6,
Anhydrous butter oil 4,
Buffer salt 2.0 (natrium citricum 1.40, sodium hydrogen phosphate 0.40, sodium phosphate trimer 0.20),
Stabilizing agent 5.0 (gelatin 1.5, locust bean gum 1, pectin 1, sodium alginate 1, monoglyceride 0.5),
Sweet taste material 80 (sucrose 65, HFCS 15),
Citric acid 0.5
The drinking water surplus.
2. preparation method:
(1) ingredient inspection and standardization: raw-material storing is in-16～-18 ℃ freezer, and is freezing for use, through physics and chemistry, microorganism and organoleptic examination, obtains fat, albumen and the dry index of cheese material.Cheddar is rich in the typical flavor characteristic of ripe Cheddar, and two kinds of cheese use to be prepended in 4 ℃ of environment and thawed for 1 week.
(2) cutting: load weighted natural cheese is cut into 1cm under cleaning ambient, room temperature condition
3The square of size.
(3) batching: in the closed blender, add cheese, albumen powder, buffer salt, sweet taste material and stabilizing agent, edible organic acid, temperature successively and be about 50 ℃ the drinking water and the anhydrous butter oil of thawing.
(4) melt: slowly open paddle and make that the cheese particle is heavy to be gathered in the bottom; Increasing mixing speed when being heated to 80 ℃ through jacket steam melts cheese; Time is 5min; Mixing speed is set according to appointed condition, guarantees that cheese even thawing in mixed liquor gets final product, and melting process finishes back material structural state homogeneous.
(5) degassing, homogeneous: mixed material is heated to 95 ℃ after the degassing tank degassing through tubular heat exchanger, be cooled to again 70～80 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa.
(6) sterilization: to carrying out ultra high temperature sterilization through high-pressure homogeneous mixed liquor, sterilization temperature is 137～138 ℃, and the time is 4s, reaches commercial sterilization to guarantee product.
(7) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
(8) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.This product is the neutral milk-contained drink of normal temperature, can preserve 6 months shelf-lifves at normal temperatures.
The product of present embodiment is carried out conventional physics and chemistry detect, record this product protein content and be 1.02%, fat content is 1.10%, lactose content 0.09%, pH value 6.0.Meet the definition of GB/T 21732-2008 to the blending type milk-contained drink, lactose content is lower.
Product is the milky uniform liquid, and the mouthfeel stiff is lubricated, contains the peculiar cheese flavor of light Cheddar.Preservation under room temperature product in 6 months does not have visible layering, deposited phenomenon that the corrupt sign that does not exceed standard and cause because of microorganism takes place.
Embodiment 2: cheesy blending type milk-contained drink (fermenting butter flavor) and preparation method thereof
1. cheesy blending type milk-contained drink (fermenting butter flavor) prescription (g/kg):
Cream cheese 25, horse Soviet Union lira cheese 8,
Full milk albumen powder (protein content 85%) 6.5,
Anhydrous butter oil 1,
Buffer salt 1.00 (natrium citricum 0.65, sodium hydrogen phosphate 0.25, calgon 0.10),
Stabilizing agent 5.0 (gellan gum 1.5, Arabic gum 1, pectin 1, sodium alginate 1, sucrose ester 0.5),
Sweet taste material 65 (sucrose 50, HFCS 15),
Lactic acid 0.4,
The drinking water surplus.
2. preparation method:
Cream cheese cuts into 5cm when removing batching
3The size square outside, other preparation methods as with embodiment 1 in identical.
The product of this enforcement is carried out conventional physics and chemistry detect, record this product protein content and be 1.00%, fat content is 1.43%, lactose content 0.11%, pH value 6.1.Meet the definition of GB/T 21732-2008 to the blending type milk-contained drink, lactose content is lower.
Product is the milky uniform liquid, and the mouthfeel stiff is lubricated, contains the cream cheese peculiar taste, the light aftertaste of the rare cream of fermentation is arranged, but fat content is not high.Preservation under room temperature product in 6 months does not have visible layering, albumen to sink or the fat floating phenomenon takes place, the corrupt sign that does not exceed standard and cause because of microorganism.
Embodiment 3: cheesy blending type milk-contained drink (mould cheese type) and preparation method thereof
1. cheesy blending type milk-contained drink (mould cheese type) prescription (g/kg):
Toll bar Pei Er cheese 15 (12 months maturations), bleu cheese 5 (6 months maturations),
PURE WHEY (protein content 80%) 6.3,
Anhydrous butter oil 3,
Buffer salt 1.0 (natrium citricum 0.70, sodium dihydrogen phosphate 0.20, tertiary sodium phosphate 0.10),
Stabilizing agent 5.0 (gelatin 1.0, gellan gum 2.5, pectin 1, methyl glycol fatty acid ester 0.5),
Sweet taste material 30 (sucrose 30),
Lactic acid 0.4,
Toll bar Pei Er cheese essence 0.1,
The drinking water surplus.
2. preparation method:
(1) ingredient inspection and standardization: raw-material storing is in-16 ℃ freezer, and is freezing for use, through physics and chemistry, microorganism and organoleptic examination, obtains fat, albumen and the dry index of cheese material.Toll bar Pei Er cheese is rich in its typical dense flavor characteristic, and the bleu cheese coated outside very thin one deck white mould, and the inside tissue is thick paste, and the blue line of mould is arranged.Milk is strong, and just as butter, mouthfeel is soft.Cheese uses to be prepended in 4 ℃ of environment and thawed 3～4 days.
(2) cutting: load weighted natural cheese is cut into 5cm under cleaning ambient, room temperature condition
3The square of size.
(3) batching: in the closed blender, add cheese, albumen powder, buffer salt, sweet taste material and stabilizing agent, edible organic acid, temperature successively and be about 50 ℃ the drinking water and the anhydrous butter oil of thawing.
(4) melt: slowly open paddle and make that the cheese particle is heavy to be gathered in the bottom; Increase mixing speed when being heated to 70 ℃ through jacket steam cheese is melted, the time is 10min, and mixing speed is set according to appointed condition; Guarantee that cheese even thawing in mixed liquor gets final product; Add blue line cheese essence, make product special flavour fuller, melting process finishes back material structural state homogeneous.
(5) degassing, homogeneous: mixed material is heated to 95 ℃ after the degassing tank degassing through tubular heat exchanger, be cooled to again 70～80 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa.
(6) sterilization: to carrying out ultra high temperature sterilization through high-pressure homogeneous mixed liquor, sterilization temperature is 137～138 ℃, and the time is 4s, reaches commercial sterilization to guarantee product.
(7) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
(8) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.This product is the neutral milk-contained drink of normal temperature, can preserve at normal temperatures, and 6 months shelf-lifves, product color is a milky, and the bottle end does not have visible precipitate, is rich in the typical dense local flavor of bleu cheese.
The product of present embodiment is carried out conventional physics and chemistry detect, record this product protein content and be 1.00%, fat content is 1.3%, lactose content 0.13%, pH value 6.1.
Embodiment 4: cheesy blending type milk-contained drink (light cutting reaches type) and preparation method thereof
Cheddar is ample supply and prompt delivery on the present international market, has realized large-scale industrial production the America and Europe, technology maturation, large cheese product of constant product quality.Use ripe Cheddar as raw material separately, do not add any essence, can produce the light cheese milk-contained drink of local flavor.
1. cheesy blending type milk-contained drink (light cutting reaches type) prescription (g/kg):
Cheddar 35 (10 months maturations),
Casoid flour (protein content 90%) 1,
Buffer salt 2 (natrium citricum 1.4, sodium dihydrogen phosphate 0.4, sodium pyrophosphate 0.2),
Gelatin 0.1,
Sweet taste material 80 (sucrose 70, xylitol 10),
Citric acid 0.2,
The drinking water surplus.
2. preparation method:
(1) ingredient inspection and standardization: raw-material storing is in-18 ℃ freezer, and is freezing for use, through physics and chemistry, microorganism and organoleptic examination, obtains fat, albumen and the dry index of cheese material.Cheddar is rich in its typical flavor characteristic, uniform milk yellow, delicate mouthfeel.Cheese uses to be prepended in 4 ℃ of environment and thawed 5～7 days.
(2) cutting: load weighted natural cheese is cut into 2cm under cleaning ambient, room temperature condition
3The square of size.
(3) batching: in the closed blender, add cheese, albumen powder, buffer salt, sweet taste material and stabilizing agent, edible organic acid successively.
(4) melt: slowly open paddle and make that the cheese particle is heavy to be gathered in the bottom; Increasing mixing speed when being heated to 80 ℃ through jacket steam melts cheese; Time is 5min; Mixing speed is set according to appointed condition, guarantees that cheese even thawing in mixed liquor gets final product, and melting process finishes back material structural state homogeneous.
(5) degassing, homogeneous: mixed material is heated to 95 ℃ after the degassing tank degassing through tubular heat exchanger, be cooled to again 70～75 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa.
(6) sterilization: to carrying out ultra high temperature sterilization through high-pressure homogeneous mixed liquor, sterilization temperature is 137～138 ℃, and the time is 4s, reaches commercial sterilization to guarantee product.
(7) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
(8) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.This product is the neutral milk-contained drink of normal temperature, can preserve at normal temperatures, and 6 months shelf-lifves, product color is a milky, and the bottle end does not have visible precipitate, contains light Cheddar local flavor.
The product of present embodiment is carried out conventional physics and chemistry detect, record this product protein content and be 1.02%, fat content is 1.31%, lactose content 0.02%, pH value 6.2.
Embodiment 5: cheesy blending type milk-contained drink (horse threo form) and preparation method thereof
1. cheesy blending type milk-contained drink (horse threo form) prescription (g/kg):
Horse Soviet Union lira cheese 80 (unsalted curd),
Buffer salt 10 (natrium citricum 6.4, sodium dihydrogen phosphate 1.4, calgon 1.2),
Stabilizing agent 2 (sodium carboxymethylcellulose 2),
Sweet taste material 80 (sucrose 70, maltose 10),
Citric acid 1.8,
The drinking water surplus.
2. preparation method:
(1) ingredient inspection and standardization: raw-material storing is in-18 ℃ freezer, and is freezing for use, through physics and chemistry, microorganism and organoleptic examination, obtains fat, albumen and the dry index of cheese material.Fresh horse Soviet Union lira cheese is rich in its pure and fresh flavor characteristic, milky uniformly, delicate mouthfeel.Cheese uses to be prepended in 4 ℃ of environment and thawed 1 day.
(2) cutting: load weighted natural cheese is cut into 5cm under cleaning ambient, room temperature condition
3The square of size.
(3) batching: in the closed blender, add cheese, buffer salt, sweet taste material and stabilizing agent, edible organic acid successively.
(4) melt: slowly open paddle and make that the cheese particle is heavy to be gathered in the bottom; Increasing mixing speed when being heated to 80 ℃ through jacket steam melts cheese; Time is 5min; Mixing speed is set according to appointed condition, guarantees that cheese even thawing in mixed liquor gets final product, and melting process finishes back material structural state homogeneous.
(5) degassing, homogeneous: mixed material is heated to 95 ℃ after the degassing tank degassing through tubular heat exchanger, be cooled to again 70～75 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa.
(6) sterilization: to carrying out ultra high temperature sterilization through high-pressure homogeneous mixed liquor, sterilization temperature is 137～138 ℃, and the time is 4s, reaches commercial sterilization to guarantee product.
(7) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
(8) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.This product is the neutral milk-contained drink of normal temperature, can preserve at normal temperatures, and 6 months shelf-lifves, product color is a milky, and the bottle end does not have visible precipitate, contains light horse Soviet Union cheesy flavor.
The product of present embodiment is carried out conventional physics and chemistry detect, record this product protein content and be 1.52%, fat content is 1.81%, lactose content 0.03%, pH value 6.4.
Embodiment 6: cheesy blending type milk-contained drink (economical) and preparation method thereof
Quark Cheese Manufacture is to have realized large-scale industrial production the America and Europe, technology maturation, the fresh soft cheese product of constant product quality.Make raw material with Quark Cheese Manufacture and can produce the light cheese milk-contained drink of local flavor.
1. cheesy blending type milk-contained drink (quark type) prescription (g/kg):
Quark Cheese Manufacture 30 (low fat),
PURE WHEY 10 (protein content 70%),
Anhydrous butter oil 10,
Buffer salt 1 (tertiary sodium phosphate 1),
Stabilizing agent 1 (kappa-carrageenan 0.2, converted starch 0.8),
Sweet taste material 80 (sucrose 70, fructose 10),
Sour milk essence 0.3,
Lactic acid 0.4,
The drinking water surplus.
2. preparation method:
(1) ingredient inspection and standardization: raw-material storing is in-18 ℃ freezer, and is freezing for use, through physics and chemistry, microorganism and organoleptic examination, obtains fat, albumen and the dry index of cheese material.Fresh Quark Cheese Manufacture is rich in its pure and fresh ferment local-flavor, uniform milky, delicate mouthfeel.Cheese uses to be prepended in 4 ℃ of environment and thawed 1 day.
(2) batching: in the closed blender, add cheese, buffer salt, sweet taste material and stabilizing agent, edible organic acid successively.
(3) melt: slowly open paddle and make that the cheese particle is heavy to be gathered in the bottom; Increasing mixing speed when being heated to 80 ℃ through jacket steam melts cheese; Time is 5min; Mixing speed is set according to appointed condition, guarantees that cheese even thawing in mixed liquor gets final product, and melting process finishes back material structural state homogeneous.
(4) degassing, homogeneous: mixed material is heated to 95 ℃ after the degassing tank degassing through tubular heat exchanger, be cooled to again 70～75 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa.
(5) sterilization: to carrying out ultra high temperature sterilization through high-pressure homogeneous mixed liquor, sterilization temperature is 137～138 ℃, and the time is 4s, reaches commercial sterilization to guarantee product.
(6) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
(7) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.This product is the neutral milk-contained drink of normal temperature, can preserve at normal temperatures, and 6 months shelf-lifves, product color is a milky, and the bottle end does not have visible precipitate, contains light Quark Cheese Manufacture local flavor and soft sour milk local flavor, clean taste.
The product of present embodiment is carried out conventional physics and chemistry detect, record this product protein content and be 1.01%, fat content is 1.22%, lactose content 0.11%, pH value 6.4.
Embodiment 7 buffer salts and stabilizing agent addition are to the influence of beverage quality of the present invention
With embodiment 1 is example, the addition of buffer salt and stabilizing agent in the change prescription, and research buffer salt and stabilizing agent addition are to the influence of product quality, and the result is as shown in table 1 below.
Table 1 buffer salt and stabilizing agent addition are to the influence of product quality
Annotate: other raw material and addition are with embodiment 1 more than 1;
2 above buffer salts and the concrete component of stabilizing agent are with embodiment 1.
Do not have visible deposition, come-up, microbial deterioration phenomenon in the product shelf life, a kind of of above-mentioned phenomenon occurring is to stop for shelf life.Buffer salt and function of stabilizer way of contrast are the same among other embodiment.
The buffer salt of embodiment 8 embodiment of the invention is selected for use
The sensory evaluation scores standard is as shown in table 2 below in the test.
Table 2 sensory evaluation scores standard
The storage test method:
Under 4 ℃, 25 ℃, 37 ℃, preserved respectively 30,60,120,150,180 and 210 days, and observed Product Status, detect mould, saccharomycete and total number of bacteria, large intestine index, measure rate of deposition, also taste.
Rate of deposition is measured: get high speed centrifugation 10min under 5g sample and the 3000r/min condition, pour out supernatant, the remaining weight of weighing, rate of deposition: (remaining example weight/example weight) * 100%.
Feed liquid viscosity measurement condition: BrookField LVDV-III+, 0# rotor, 60r/min.
Various buffer salts are as shown in table 3 to the influence of product.
The action effect of the buffer salt of table 3 embodiment of the invention and product rate of deposition and feed liquid viscosity
Added in the beverage of buffer salt; Because buffer salt can make the casein micelles in the cheese material decompose effectively; And regulate the pH value with organic acid; The time casein hydrability good, oil phase that albumen and fat are formed and water melt for one under the common protection of the metal ion that stabilizing agent and buffer salt bring equably.So the interpolation of buffer salt reduces the beverage rate of deposition, mouthfeel is more smooth, and the stability of product has been played active and effective effect.
The stability test of embodiment 9 embodiment of the invention
The product stability of the embodiment of the invention is as shown in table 4.
The stability result of the cheesy flavor milk-contained drink of table 4 embodiment preparation
Variation in the contrast product shelf-life and the characteristics such as mouthfeel in the shelf-life find that the product among the embodiment 1-6 can receive most of tasters' welcome, and rate of deposition does not have visual deposition or elutriation basically and goes out below 1.5, and local flavor differs from one another, and is light soft.
Confirming of embodiment 10 shelf life of products
With embodiment 1 is example, carries out the shelf-life test for product, under 4 ℃, 25 ℃, 37 ℃, preserves respectively 7,30,60,90,120,150 and 180 days., observe Product Status, detect mould and saccharomycete index, and taste, the result is as shown in table 6.
Table 6 shelf-life result of the test
Annotate: whether microorganism is qualified in GB5420-2010.
Final selection was a shelf life of products in 180 days, constant temperature preservation at normal temperatures.The shelf life of products of other embodiment such as above-mentioned test method confirm that the shelf-life is 180 days.
Claims (8)
1. a cheesy flavor milk-contained drink is characterized in that, based on the raw material of 1000 weight portions, it comprises:
Natural cheese 20～80 weight portions, albumen powder 1～10 weight portion, anhydrous butter oil 1～10 weight portion, buffer salt 1～10 weight portion, stabilizing agent 0.1～5 weight portion, edible organic acid 0.2～1.8 weight portion, sweet taste material 30～80 weight portions, water surplus,
Wherein, mixed raw material pH value is 6.0～6.5.
2. cheesy flavor milk-contained drink according to claim 1; It is characterized in that; Said natural cheese is one or more in superhard matter cheese, hard cheese, semi-hard cheese, soft cheese and the fresh cheese, and wherein, superhard matter and hard cheese maturity period are all at 6～18 months.
3. cheesy flavor milk-contained drink according to claim 1; It is characterized in that; Said albumen powder is one or more in WPC powder, whey isolate protein powder, casoid flour and the full milk albumen powder, and wherein, the protein content of said albumen powder is 70wt%～85wt%.
4. cheesy flavor milk-contained drink according to claim 1 is characterized in that, said buffer salt is one or more in natrium citricum, sodium dihydrogen phosphate, sodium hydrogen phosphate, sodium phosphate trimer, sodium pyrophosphate, calgon and the tertiary sodium phosphate.
5. cheesy flavor milk-contained drink according to claim 1; It is characterized in that said stabilizing agent is one or more in gelatin, gellan gum, Arabic gum, locust bean gum, kappa-carrageenan, converted starch, pectin, monoglyceride, methyl glycol fatty acid ester, sucrose ester, sodium carboxymethylcellulose and the sodium alginate.
6. cheesy flavor milk-contained drink according to claim 1 is characterized in that, said edible organic acid is citric acid or lactic acid.
7. cheesy flavor milk-contained drink according to claim 1; It is characterized in that; Said sweet taste material is one or more in sucrose, glucose, fructose, maltose, xylitol, acesulfame potassium and the Aspartame; Wherein, the sugariness of said sweet taste material is equivalent to the sugariness that 4wt%～9wt% sucrose produces.
8. a method for preparing the said cheesy flavor milk-contained drink of claim 1 is characterized in that, may further comprise the steps:
1) ingredient inspection and standardization: check cheese material; With qualified cheese as raw-material storing in-16～-18 ℃ freezer; Use is prepended in 0～4 ℃ of environment thawed 3～7 days; According to the fat in the product and albumen ratio and dry matter content, and reach the proportioning that desired taste is selected different dry junket for use, calculate the addition of batchings such as anhydrous butter oil and water;
2) cutting: with cutting into 1～5cm under the load weighted natural cheese room temperature condition
3The square of size, 4～6 ℃ of cryopreservations are for use, and storage time is no more than 12 hours;
3) batching: the anhydrous butter oil that in the closed blender, adds cheese, albumen powder, buffer salt, sweet taste material and stabilizing agent, edible organic acid, drinking water and thawing successively;
4) melt: prepare burden with coolant-temperature gage between 45～55 ℃; Slowly stir, increase mixing speed when being heated to 60～90 ℃ cheese is melted, the time is between 5～15min; Mixing speed is set according to melt temperature, time and appointed condition, can add corresponding flavoring essence after dissolving;
5) degassing, homogeneous: the degassing behind the heating mixed material to 95 ℃, be cooled to again 70～80 ℃ high-pressure homogeneous, homogenization pressure is 18～20MPa;
6) sterilization: mixed liquor 137～142 ℃ ultra high temperature sterilization 2～4ss high-pressure homogeneous to process;
7) can: material is cooled to room temperature rapidly after sterilization, and keeps sterile filling.
8) check: 37 ℃ on warp, 72h storage test, microorganism, physics and chemistry and organoleptic examination after each item index is qualified, can become finished product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919361A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese milk tea powder and preparation method thereof |
| CN103919213A (en) * | 2014-04-28 | 2014-07-16 | 光明乳业股份有限公司 | Cheese grain juice drink and preparation method thereof |
| CN106879899A (en) * | 2017-03-30 | 2017-06-23 | 张红霞 | A kind of cheese nut beverage and preparation method thereof |
| CN108112759A (en) * | 2017-12-18 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
| CN108354011A (en) * | 2017-01-26 | 2018-08-03 | 内蒙古伊利实业集团股份有限公司 | A kind of high-perfume type flavored fermented milk and preparation method thereof |
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| KR100548702B1 (en) * | 2003-03-06 | 2006-02-02 | 서울우유협동조합 | Liquid cheese and its manufacturing method |
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN101715817A (en) * | 2009-12-15 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Carbonated water-added active lactobacillus beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100548702B1 (en) * | 2003-03-06 | 2006-02-02 | 서울우유협동조합 | Liquid cheese and its manufacturing method |
| CN101422196A (en) * | 2008-10-31 | 2009-05-06 | 上海双金生物科技有限公司 | Functional yoghourt and production method thereof |
| CN101715817A (en) * | 2009-12-15 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Carbonated water-added active lactobacillus beverage and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919361A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese milk tea powder and preparation method thereof |
| CN103919213A (en) * | 2014-04-28 | 2014-07-16 | 光明乳业股份有限公司 | Cheese grain juice drink and preparation method thereof |
| CN103919213B (en) * | 2014-04-28 | 2015-07-08 | 光明乳业股份有限公司 | Cheese grain juice drink and preparation method thereof |
| CN108354011A (en) * | 2017-01-26 | 2018-08-03 | 内蒙古伊利实业集团股份有限公司 | A kind of high-perfume type flavored fermented milk and preparation method thereof |
| CN108354011B (en) * | 2017-01-26 | 2023-03-14 | 内蒙古伊利实业集团股份有限公司 | High-aroma flavored fermented milk and preparation method thereof |
| CN106879899A (en) * | 2017-03-30 | 2017-06-23 | 张红霞 | A kind of cheese nut beverage and preparation method thereof |
| CN108112759A (en) * | 2017-12-18 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
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| CN102422896B (en) | 2013-07-31 |
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