CN105341170B - A kind of heatproof reproduced cheese and preparation method thereof - Google Patents
A kind of heatproof reproduced cheese and preparation method thereof Download PDFInfo
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- CN105341170B CN105341170B CN201510916370.4A CN201510916370A CN105341170B CN 105341170 B CN105341170 B CN 105341170B CN 201510916370 A CN201510916370 A CN 201510916370A CN 105341170 B CN105341170 B CN 105341170B
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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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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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 OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
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Abstract
The invention discloses a kind of heatproof reproduced cheese and preparation method thereof, raw material includes the component of following mass percents: hard cheese 45~85%, feed back 5~50%, emulsification salt 1.3~2.5%, pH adjusting agent 0.2~0.5%, water 3.2~7.4%, flavoring agent 0~1.5%, pigment 0~0.2% and flavor substance 0~0.1%；Preparation method includes: that (1) mixes raw material, is heated to 80~95 DEG C, heat preservation；(2) filling, it is cooling, ultra high pressure treatment to get.Shape-retaining ability is up to 70% or more after heatproof processed cheese of the invention bakes 30 minutes at 135 DEG C, and the free-fat precipitation phenomenon after heating is unobvious, microstructure is compact, it is delicate mouthfeel, full, it meets and bakes industry to the cheese melted demanding demand of property, the shelf life of the heatproof reproduced cheese is long, may advantageously facilitate the consumption of cheese based article.
Description
Technical field
The present invention relates to a kind of heatproof reproduced cheeses and preparation method thereof.
Background technique
Over nearly 5 years, Chinese cheese import volume keeps average annual 30% or so growth rate, and Chinese import cheese is super within 2014
Cross 60,000 tons, wherein Mozzarella cheese has been more than 2.2 ten thousand tons, this illustrate the cheese consumption market of China mainly in catering market,
Chance point and growth point are also mainly catering market.The cheese of catering market have an important feature be exactly need before use plus
Heat.Also there are more and more culinary art cheese in retail market, mainly broken shape cheese, can be used for Pizza, cake, bread,
The baked Fan of the, that cooks congee is He baked shrimp etc..The thermodynamic property of cheese also requires increasingly heat resistance increasingly by everybody attention
It is high.Because the fusing point of butter oil is 35 DEG C or so, the fusing point of most of cheese is generally between 40 DEG C~60 DEG C, it is difficult to which adaptation is worked as
Preceding food and drink demand.Heatproof cheese is still keeping original shape after high temperature bakes, and can provide in this way to consumer
A kind of consumption experience of genuine goods at a fair price.
CN200910046909.X discloses a kind of preparation method of cheese for being resistant to 98 DEG C；CN200910053912.4 is public
The preparation method that a kind of mode melted again after ultra high temperature sterilization is cooling obtains a kind of cheese of water boiling resistance is opened；
CN200910054338.4, which is disclosed, a kind of is slow cooling to 6 DEG C of preparations for obtaining the cheese of a kind of resistance to fried, microwave and baking
Method；Reproduced cheese disclosed in these patents can satisfy food and drink demand to a certain extent, but in high temperature, especially 130
DEG C or more environment temperature under, still can deform collapsing, can not preferably keep shape, the shape-retaining ability under high temperature can not make us full
Meaning, and it is easy to appear the phenomenon that free-fat is precipitated after the heating.In addition, those processed cheeses are in long time stored situation
It will appear situations such as microorganism is exceeded, shelf life is shorter.
Summary of the invention
Technical problem solved by the invention is that overcoming existing reproduced cheese can not descend under high temperature, especially 130
DEG C or more environment temperature under keep preferable shape, free-fat precipitation, and the defect that shelf life is short etc. are easy to appear after heating,
Provide a kind of heatproof processed cheese and preparation method thereof.After heatproof processed cheese of the invention bakes 30 minutes at 135 DEG C
Shape-retaining ability is up to 70% or more, and the free-fat precipitation phenomenon after heating is unobvious, and microstructure is compact, delicate mouthfeel,
It is full, it meets and bakes industry to the cheese melted demanding demand of property, the shelf life of the heatproof reproduced cheese is long, is conducive to promote
Into the consumption of cheese based article.
The present invention solves above-mentioned technical problem by the following technical programs.
The present invention provides a kind of preparation method of heatproof reproduced cheese, raw material includes the group of following mass percents
Point: hard cheese 45~85%, feed back 5~50%, emulsification salt 1.3~2.5%, pH adjusting agent 0.2~0.5%, water 3.2~
7.4%, flavoring agent 0~1.5%, pigment 0~0.2% and flavor substance 0~0.1%；The feed back be reproduced cheese, described time
Material satisfaction reaches 70% or more shape-retaining ability for 20 minutes at 110 DEG C；
The preparation method includes the following steps:
(1) raw material is mixed, is heated to 80~95 DEG C, heat preservation；
(2) filling, it is cooling, ultra high pressure treatment to get；
Wherein, the operating condition of the cooling are as follows: in 1~6 small time, be cooled to 45~70 DEG C；The ultra high pressure treatment
Pressure be 200~1200MPa, total time of the ultra high pressure treatment is 3~30 minutes, and the number of the ultra high pressure treatment is
1~3 time.
Wherein, the hard cheese can be the hard cheese of this field routine, be preferably comprised and cut up to cheese, Pa Masen milk
Junket covers trie Jack cheese, lattice Shandong Yale cheese and up to one of cheese or a variety of.
Wherein, the feed back refers to: by the reproduced cheese product obtained after normal production, it is used as again raw material into
It exercises and uses, as feed back.It is described it is normal production can be by the reproduced cheese in any prior art preparation method progress,
As long as meeting aforementioned claim, such as documented preparation method in patent CN200910053912.4.It is of course also possible to use
Preparation method of the invention carries out.Wherein shape-retaining ability can refer to that " 508-2015 high temperature resistant processed cheese sense organ criticism of RHB is thin
Experiment in then " carries out.In the present invention, the feed back preferably meet reach within 30 minutes at 135 DEG C 70% or more guarantor's type
Property.In a better embodiment, made again obtained by preparation method of the feed back described in first production using the prior art
Cheese, and then using reproduced cheese obtained by preparation method of the invention in production again.
Wherein, the emulsification salt can be emulsification salt commonly used in the art, preferably phosphate and citrate.
The phosphate is preferably calgon and/or tertiary sodium phosphate.The citrate is preferably sodium citrate.It is described
The mass ratio of phosphate and citrate is preferably 1.1~2.
Wherein, the pH adjusting agent can be pH adjusting agent commonly used in the art, preferably sodium carbonate, saleratus
It is more preferably sodium bicarbonate and/or sodium carbonate with one of potassium carbonate or a variety of.
Wherein, the flavoring agent can be flavoring agent commonly used in the art, such as monosodium glutamate, chickens' extract and soy sauce etc..
Wherein, the pigment can be pigment commonly used in the art, as long as its national standard for meeting food processing
Or it requires.
Wherein, the flavor substance can be flavor substance commonly used in the art, such as essence, fragrance, as long as its
Meet the national standard or requirement of food processing.
In a preferred embodiment of the present invention, stabilizer is not contained in the raw material.The stabilizer is usually
Colloidal substance, such as carragheen, xanthan gum, converted starch, locust bean gum, CMC and starch etc..In the art, it usually contains
Stabilizer, as the reproduced cheese of colloidal substance is easy to reach preferable high-temperature resistant result, but in the case where lacking stabilizer, then
Cheese processed is difficult have preferable heat resistance.And preparation method through the invention, in the case where not adding stabilizer, i.e.,
The reproduced cheese with excellent heat resistance can be made.
In step (1), the mixed method and condition can be the method and condition of this field routine.The mixing is preferable
Ground carries out in cheese melted pot.The mixed mode preferably stirs.In the mixed operation, the speed of the stirring
Degree is preferably 300~700rpm, and the time of the stirring is preferably 2~7 minutes.The mixing is preferably in Stephan
It is carried out in shearing thawing pot.
In step (1), the method and condition of the heating can be the method and condition of this field routine.The heating is preferable
Ground carries out in such a way that steam and collet heat simultaneously.Steam heating be by by high-temperature steam be directly injected into material into
A kind of heating method of row heating；And collet heating is by being passed through steam between pot inner and outer wall, with indirect heat transfer
Come a kind of heating method heated.Steam pressure when steam heating is controlled, can contribute to reduce bringing into for moisture,
To control product moisture.In the present invention, the pressure of the steam is preferably 2.5~4.5bar, is more preferably 3~4bar.
When the actual temperature of heating is greater than set temperature, when being greater than 1 DEG C of set temperature, can be taken away by the way of vacuumizing
A part of steam, to cool down, it helps control product moisture.
In step (1), the method and condition of the heat preservation can be the method and condition of this field routine.The heat preservation when
Between preferably 4~10 minutes.The heat preservation preferably carries out under stirring, and the speed of the stirring is 300~
700rpm。
In step (2), it is described it is filling be by molten state material injection mold operation, method and condition can be this field
Conventional method and condition.Temperature of charge is generally at 80 DEG C or more when described filling.Described is filling preferably with 5~40Kg object
Material/block mold amount of pouring into is operated.The most short side of the mold is long preferably in 10cm or more, such as optional 40cm ×
The stainless steel mould of 20cm × 10cm.
In step (2), the speed of the cooling is preferably 5~10 DEG C/h.The cooling preferably in incubator into
Row, it is cooling with the progress of slow speed to ensure.
In step (2), the ultra high pressure treatment, which refers to, applies hyperpressure for the block material formed after cooling.It is described
The operation of ultra high pressure treatment preferably meets: average pressure × total time >=3600MPa minutes.The average pressure refers to whole
Average pressure during a ultra high pressure treatment.The pressure of the ultra high pressure treatment is more preferably 400~1200MPa, most preferably
For 600~1200MPa.
The present invention also provides one kind heatproof reproduced cheese as made from above-mentioned preparation method.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that:
Shape-retaining ability is up to 70% or more after heatproof processed cheese of the invention bakes 30 minutes at 135 DEG C, and heats
Free-fat precipitation phenomenon afterwards is unobvious, and microstructure is compact, delicate mouthfeel, full, meets and bakes industry and melt to cheese
The demanding demand of the property changed, the shelf life of the heatproof reproduced cheese is long, may advantageously facilitate the consumption of cheese based article.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to quotient
The selection of product specification.
Raw material used in following embodiments and use device model are as follows:
Melt pot: the shearing thawing pot of the Stephan of Stephan company；
Ultrahigh pressure treatment equipment: Britain Stansted Fluid Power (abbreviation SFP) Co., Ltd；
The most short side of mould therefor is long at least in 10cm or more；
Each original cheese: dairy company Fonterra, New Zealand；
Phosphate, citrate: to change company；
Pigment: Royal DSM company；
Essence or fragrance: Ai Pu company；
Flavoring agent: market purchase；
When preparing for the first time, feed back is met using reproduced cheese made from the preparation method in CN200910053912.4
Reach within 20 minutes at 110 DEG C 70% or more shape-retaining ability；When preparing again, using reproduced cheese obtained by each embodiment as
Feed back.
In effect example, electricity is scanned using the QUANTA-200 type of Dutch FEI Co. to the detection of sample microstructure
Sub- microscope.
Embodiment 1
Table 1
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 1, is stirred 3 minutes with the revolving speed of 500rpm, is then steamed
Vapour and collet were heated to 90 DEG C, steam pressure 3bar simultaneously, with identical revolving speed insulated and stirred 5 minutes；
(2) filling with the progress of 5Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 45 after 1 hour
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 200MPa, and the number of ultra high pressure treatment is 3 times, the time of ultra high pressure treatment
Respectively 10 minutes, 10 minutes and 10 minutes.
Embodiment 2
Table 2
| Raw material | Mass percent, % |
| Up to cheese | 79 |
| Feed back | 10 |
| Tertiary sodium phosphate | 0.6 |
| Calgon | 0.5 |
| Sodium citrate | 1 |
| Sodium bicarbonate | 0.38 |
| Flavoring agent | 1 |
| Pigment | 0.18 |
| Essence or fragrance | 0.03 |
| Water | 7.31 |
| Summation | 100 |
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 2, is stirred 5 minutes with the revolving speed of 300rpm, is then steamed
Vapour and collet were heated to 80 DEG C, steam pressure 2.5bar simultaneously, with identical revolving speed insulated and stirred 7 minutes；
(2) filling with the progress of 10Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 55 after 2 hours
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 400MPa, and the number of ultra high pressure treatment is 2 times, the time of ultra high pressure treatment
Respectively 15 minutes and 10 minutes.
Embodiment 3
Table 3
| Raw material | Mass percent, % |
| Lattice Shandong Yale cheese | 70 |
| Feed back | 20 |
| Tertiary sodium phosphate | 0.5 |
| Calgon | 0.5 |
| Sodium citrate | 0.9 |
| Sodium bicarbonate | 0.35 |
| Flavoring agent | 0.8 |
| Pigment | 0.16 |
| Essence or fragrance | 0.05 |
| Water | 6.74 |
| Summation | 100 |
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 3, is stirred 2 minutes with the revolving speed of 600rpm, is then steamed
Vapour and collet were heated to 85 DEG C, steam pressure 3.5bar simultaneously, with identical revolving speed insulated and stirred 6 minutes；
(2) filling with the progress of 15Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 55 after 3 hours
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 600MPa, and the number of ultra high pressure treatment is 1 time, the time of ultra high pressure treatment
It is 20 minutes.
Embodiment 4
Table 4
| Raw material | Mass percent, % |
| Cover trie Jack cheese | 62 |
| Feed back | 30 |
| Tertiary sodium phosphate | 0.3 |
| Calgon | 0.6 |
| Sodium citrate | 0.8 |
| Sodium bicarbonate | 0.3 |
| Flavoring agent | 0.5 |
| Pigment | 0.14 |
| Essence or fragrance | 0.07 |
| Water | 5.29 |
| Summation | 100 |
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 4, is stirred 3 minutes with the revolving speed of 700rpm, is then steamed
Vapour and collet are heated to 95 DEG C simultaneously, steam pressure is 4bar with identical revolving speed insulated and stirred 5 minutes；
(2) filling with the progress of 20Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 70 after 2 hours
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 800MPa, and the number of ultra high pressure treatment is 1 time, the time of ultra high pressure treatment
It is 15 minutes.
Embodiment 5
Table 5
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 5, is stirred 7 minutes with the revolving speed of 400rpm, is then steamed
Vapour and collet were heated to 88 DEG C, steam pressure 4.5bar simultaneously, with identical revolving speed insulated and stirred 10 minutes；
(2) filling with the progress of 40Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 60 after 4 hours
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 1000MPa, and the number of ultra high pressure treatment is 1 time, the time of ultra high pressure treatment
It is 10 minutes.
Embodiment 6
Table 6
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 6, is stirred 3 minutes with the revolving speed of 700rpm, is then steamed
Vapour and collet were heated to 90 DEG C, steam pressure 2.8bar simultaneously, with identical revolving speed insulated and stirred 4 minutes；
(2) filling with the progress of 35Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 60 after 2 hours
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 1200MPa, and the number of ultra high pressure treatment is 2 times, the time of ultra high pressure treatment
Respectively 1.5 minutes and 1.5 minutes.
Embodiment 7
Table 7
| Raw material | Mass percent, % |
| Pa Masen cheese | 45 |
| Feed back | 50 |
| Tertiary sodium phosphate | 0.6 |
| Calgon | 0.1 |
| Sodium citrate | 0.6 |
| Sodium carbonate | 0.1 |
| Flavoring agent | 0.1 |
| Pigment | 0.1 |
| Essence or fragrance | 0.1 |
| Water | 3.2 |
| Summation | 100 |
A kind of preparation method of heatproof reproduced cheese comprising following step:
(1) all raw materials are put into cheese melted pot by the formula of table 7, is stirred 3 minutes with the revolving speed of 700rpm, is then steamed
Vapour and collet were heated to 90 DEG C, steam pressure 2.8bar simultaneously, with identical revolving speed insulated and stirred 4 minutes；
(2) filling with the progress of 35Kg material/block mold amount of pouring into, cooling in incubator is placed, is cooled to 60 after 2 hours
DEG C, ultra high pressure treatment to get；
Wherein, the pressure of ultra high pressure treatment is 1200MPa, and the number of ultra high pressure treatment is 2 times, the time of ultra high pressure treatment
Respectively 1.5 minutes and 1.5 minutes.
Comparative example 1
The embodiment 1 of formula and technique with patent of invention ZL 200910054338.4.
Comparative example 2
The embodiment 1 of formula and technique with patent of invention ZL 200910053912.4.
Comparative example 3
The embodiment 1 of formula and technique with patent of invention CN200910046909.X.
Comparative example 4
Feed back is replaced with Cheddar, other ingredients and technique are the same as embodiment 1.
Comparative example 5
Cooling technique is using quickly to 2~4 DEG C, other ingredients and technique are the same as embodiment 1.
Comparative example 6
Ultra high pressure treatment technique is not carried out, other ingredients and technique are the same as embodiment 1.
Effect example 1
Table 8
Shape-retaining ability laboratory reference " 508-2015 high temperature resistant processed cheese sense organ criticism detailed rules and regulations of RHB " carries out.Wherein, guarantor's type
Property is measured under 30 minutes at 135 DEG C, the calculation of shape-retaining ability are as follows: cheese before cheese height/heating after shape-retaining ability=heating
Highly × 100%.
Experimental method bibliography " the Improvement in melting and baking of free-fat
properties of low-fat Mozzarella cheese》(Wadhwani R,McManus W R,McMahon D
J..Journal of dairy science, 2011,94 (4): 1713-1723.) it carries out.It is mono- that content %=is precipitated in free-fat
Total fatty content * 100% in fat content/unit cheese in the cheese extracting solution of position.
It in the judge of microstructure, is observed, is characterized from compactness descending, successively by Electronic Speculum are as follows: very compact >
The compact compact > of > is generally compact.
As can be seen from Table 8, preparation method of the invention can effectively improve the heat resistance of reproduced cheese.Main cause
It is heatproof reproduced cheese of the invention under the premise of same fat content, free-fat precipitation tails off, to reduce cheese
Heating collapse's risk.From the point of view of above the microstructure, the microstructure of heatproof reproduced cheese of the invention is very compact, casein net
Network structure is very secured, and still very compact after 9 months shelf life, under the premise of the stabilizers such as no addition colloid,
Only by the interaction of protein and fat, the high temperature shape-retaining ability of cheese is improved, 30 minutes heating guarantor's types at 135 DEG C may be implemented
Property meets the needs of high temperature food and drink up to 70% or more.
Effect example 2
Table 9
According to the test method in GB4789.1-2010, food microbiological examination is carried out to each sample, the results are shown in Table 9.
As can be seen that super-pressure can effectively control cheese microorganism, 200Mpa can substantially meet requirements of the national standard (GB5420 and
GB25192), 600Mpa has substantially achieved commercial sterilization effect, it is ensured that food safety effectively extends shelf life.
Effect example 3
Table 10
Moisture, the Oil content and Protein content of each sample are detected, while the feeling evaluation of each sample is beaten
Point, it the results are shown in Table 10.As can be seen that cheese moisture content produced by the present invention is moderate, moderate fat content can be provided thin
Greasy, full mouthfeel.
Claims (9)
1. a kind of preparation method of heatproof reproduced cheese, which is characterized in that its raw material includes the component of following mass percents: hard
Matter cheese 45~85%, feed back 5~50%, emulsification salt 1.3~2.5%, pH adjusting agent 0.2~0.5%, water 3.2~7.4%,
Flavoring agent 0~1.5%, pigment 0~0.2% and flavor substance 0~0.1%；The feed back is reproduced cheese, and the feed back meets
Reach within 20 minutes at 110 DEG C 70% or more shape-retaining ability；The emulsification salt be phosphate and citrate, the phosphate and
The mass ratio of citrate is 1.1~2；
The preparation method includes the following steps:
(1) raw material is mixed, is heated to 80~95 DEG C, heat preservation；
(2) filling, it is cooling, ultra high pressure treatment to get；
Wherein, the operating condition of the cooling are as follows: in 1~6 small time, be cooled to 45~70 DEG C；The pressure of the ultra high pressure treatment
Power is 200~1200MPa, and the total time of the ultra high pressure treatment is 3~30 minutes, and the number of the ultra high pressure treatment is 1~3
It is secondary.
2. preparation method as described in claim 1, which is characterized in that the hard cheese includes cutting up to cheese, Pa Masen
Cheese covers trie Jack cheese, lattice Shandong Yale cheese and up to one of cheese or a variety of；
And/or the pH adjusting agent is one of sodium carbonate, saleratus and potassium carbonate or a variety of.
3. preparation method as described in claim 1, which is characterized in that the phosphate is calgon and/or tricresyl phosphate
Sodium；The citrate is sodium citrate.
4. preparation method as claimed in any one of claims 1 to 3, which is characterized in that do not contain stabilizer in the raw material.
5. preparation method as described in claim 1, which is characterized in that in step (1), it is described be blended in cheese melted pot into
Row；The mixed mode is stirring；
And/or in step (1), the heating carries out in such a way that steam and collet heat simultaneously；
And/or in step (1), the time of the heat preservation is 4~10 minutes；The heat preservation carries out under stirring, described to stir
The speed mixed is 300~700rpm；
And/or in step (2), the operation of the ultra high pressure treatment meets: average pressure × total time >=3600MPa minutes.
6. preparation method as claimed in claim 5, which is characterized in that described to stir in the mixed operation in step (1)
The speed mixed is 300~700rpm, and the time of the stirring is 2~7 minutes；It is described to be blended in the shearing thawing pot of Stephan
Middle progress；
And/or in step (1), the pressure of the steam is 2.5~4.5bar；
And/or in step (2), the pressure of the ultra high pressure treatment is 400~1200MPa.
7. preparation method as claimed in claim 6, which is characterized in that in step (1), the pressure of the steam is 3~4bar；
And/or in step (2), the pressure of the ultra high pressure treatment is 600~1200MPa.
8. preparation method as described in claim 1, which is characterized in that in step (2), it is described it is filling with 5~40Kg material/
The amount of pouring into of block mold is operated；The most short side of the mold is grown in 10cm or more；
And/or in step (2), the speed of the cooling is 5~10 DEG C/h；The cooling carries out in incubator.
9. a kind of heatproof reproduced cheese as made from the preparation method as described in any one of claim 1~8.
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| CN107518081B (en) * | 2017-08-18 | 2020-12-15 | 黑龙江飞鹤乳业有限公司 | A kind of cheese suitable for Chinese cooking and preparation method thereof |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
| CN112616923A (en) * | 2020-12-29 | 2021-04-09 | 光明乳业股份有限公司 | Fermented milk containing cheese granules and preparation method thereof |
| CN115530247B (en) * | 2022-09-14 | 2024-10-18 | 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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| US20060062885A1 (en) * | 2001-06-25 | 2006-03-23 | Afp Advanced Food Products Ilc | Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions |
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| US6258391B1 (en) * | 1999-10-27 | 2001-07-10 | The United States Of America, As Represented By The Secretary Of Agriculture | Application of high pressure carbon dioxide for accelerated manufacture of hard cheese |
| JP2005503136A (en) * | 2001-06-25 | 2005-02-03 | エーエフピー・アドバンスト・フード・プロダクツ・エルエルシー | Imitation cheese composition used in the production of cheese chunks and slices, etc., and method for producing the composition |
| CN101489402A (en) * | 2006-07-21 | 2009-07-22 | 雪印乳业株式会社 | Process cheese and method of producing the same |
| WO2009056680A1 (en) * | 2007-10-30 | 2009-05-07 | Valio Ltd. | Cheese and method for its manufacture |
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