CN109430418A - A kind of low cholesterol polyunsaturated fatty acid reproduced cream cheese and preparation method thereof - Google Patents
A kind of low cholesterol polyunsaturated fatty acid reproduced cream cheese and preparation method thereof Download PDFInfo
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- CN109430418A CN109430418A CN201811572466.3A CN201811572466A CN109430418A CN 109430418 A CN109430418 A CN 109430418A CN 201811572466 A CN201811572466 A CN 201811572466A CN 109430418 A CN109430418 A CN 109430418A
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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
- A23C19/093—Addition of non-milk fats or non-milk proteins
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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 reproduced cream cheese of a kind of low cholesterol polyunsaturated fatty acid and preparation method thereof, the reproduced cream cheese is prepared by the raw material of following mass content: Cheddar 25~40%, butter 15~30%, vegetable fat 5~12%, emulsification salt 0.7~1.2%, salt 0.3~0.8%, stabilizer 0.1~0.4%, surplus are water.The present invention is cholesterol-free and under conditions of compared with high unsaturated fatty acid in vegetable fat, by the content for rationally adjusting vegetable fat and butter, reduce the content of cholesterol, and make the salty mouthfeel of acid of reproduced cream cheese, quality, flavor and full butter churn reproduced cream cheese indifference, effectively to solve the problems, such as to be not conducive to good health element containing higher saturated fatty acid and cholesterol etc. in high butterfat class cream cheese.
Description
Technical field
The invention belongs to cheese fields, and in particular to a kind of low cholesterol polyunsaturated fatty acid reproduced cream cheese and its
Preparation method.
Background technique
Cream cheese (cream cheese) is a kind of higher a kind of cheese kind of soft fat content, and fat contains
For amount generally 33% or so, moisture content is not higher than 55%, delicate mouthfeel, flavor are soft, acid it is salty it is moderate, milk is pleasant, room
Temperature is lower can to have smear, be the principal ingredients of production cheese cake, also can be used to mix food vegetable and fruit, at home usage amount compared with
Greatly.
Along with continuous improvement of people's living standards, the intake of daily grease is consequently increased per capita, at present painstaking effort
Pipe disease has seriously threatened the health of the mankind.Studies have shown that the saturated fatty acid and cholesterol excessively taken in are to cause the mankind dynamic
The major incentive of the cardiovascular and cerebrovascular diseases such as pulse atherosclerosis and coronary heart disease.Reproduced cream cheese belongs to high butterfat class cheese, wherein
The main butter of fat content (cow's milk fat) provides.Contain up to 56.50% saturated fatty acid, 29.81% list in butter
Unsaturated fatty acid, and content of polyunsaturated fatty acid only has 2.50%.Vegetable fat is rich in a variety of unsaturated fatty acids and nothing
Cholesterol, if butter oil is replaced to be applied to have very high realistic meaning in cream cheese, the gallbladder that can have both reduced in cream cheese is solid
Alcohol content also can be improved the content of polyunsaturated fatty acid in cream cheese, and can reduce the production cost of cream cheese.
Summary of the invention
In order to solve the above technical problems, the present invention obtains a kind of low cholesterol by adding vegetable fat in formula
Polyunsaturated fatty acid reproduced cream cheese, the reproduced cream cheese have strong milk fragrance, and smooth texture is fine and smooth, nothing
Grain, and application function is baked with good.
Specifically, on the one hand, the present invention provides a kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid,
It is characterized in that, which is prepared by the raw material of following mass content: Cheddar 25~40%, butter 15~
30%, vegetable fat 5~12%, emulsification salt 0.7~1.2%, salt 0.3~0.8%, stabilizer 0.1~0.4%, surplus is
Water.
Further, the maturity period of the Cheddar is 4~6 months.
Further, the vegetable fat is selected from coconut oil, corn oil, sunflower oil, Rice oil, in peanut oil at least
It is a kind of.
On the other hand, the present invention also provides a kind of low cholesterol polyunsaturated fatty acids described in claim 1 again
The preparation method of cream cheese processed, method includes the following steps:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 45~60 DEG C, and insulated and stirred is sufficiently hydrated；
(2) acid is adjusted, step (1) resulting material is kept the temperature, regulating acid agent, insulated and stirred is added；
(3) it sterilizes, by step (2) resulting material preservation and controlling；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature.By sterile homogeneous, while hot without
It is cooled down at room temperature after bacterium is filling, facilitates tiny fat globule and enter in cheese casein reticular structure to be crystallized,
To assign cheese finer and smoother mouthfeel and quality, facilitate the release of olibanum flavor.
Wherein, in step (2), the regulating acid agent is citric acid, lactic acid, at least one in glucono-δ-lactone (GDL)
Kind.
In step (2), acidity is adjusted to 4.7~5.1.
In step (3), the sterilization temperature is 80~95 DEG C, and soaking time is 3~10min.
In step (4), homogenization pressure is 18~25Mpa.
In above-mentioned technical proposal, by reasonably adjusting the content and optimum preparation condition of vegetable fat and butter, so that
The salty mouthfeel of acid of the reproduced cream cheese, quality, flavor and full butter churn reproduced cream cheese indifference, also have strong
Milk fragrance, smooth texture is fine and smooth, no particle and good bakes application function；By sterile homogeneous, while hot after sterile filling
It is cooled down at room temperature, facilitates tiny fat globule and enter in cheese casein reticular structure to be crystallized, to assign
Cheese finer and smoother mouthfeel and quality, facilitate the release of olibanum flavor.In addition, the relatively full butter system of the reproduced cream cheese
The formula of the reproduced cream cheese of work, no added essence, pigment and preservative, therefore, the cost of manufacture of the reproduced cream cheese
Low, shelf life also extends to 6~9 months under conditions of 4~6 DEG C.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
In a specific embodiment, a kind of reproduced cream milk of low cholesterol polyunsaturated fatty acid is provided
Junket, the reproduced cream cheese are prepared by the raw material of following mass content: Cheddar 25~40%, butter 15~30%,
Vegetable fat 5~12%, emulsification salt 0.7~1.2%, salt 0.3~0.8%, stabilizer 0.1~0.4%, surplus are water,
Middle Cheddar refers to the maturity period 3~8 months Cheddars with routine；Preferably, stabilizer is using xanthan gum, sea
One or more of mosanom, guar gum, agar are more preferably locust bean gum, one of gellan gum, carragheen or several
Kind.
The present invention, by adjusting the content of vegetable fat and butter, reduces under conditions of vegetable fat is cholesterol-free
The content of cholesterol, and make the salty mouthfeel of acid of reproduced cream cheese, quality, flavor and full butter churn reproduced cream cheese
Indifference, it is strong effectively to solve in high butterfat class cream cheese to be unfavorable for body containing higher saturated fatty acid and cholesterol etc.
The problem of Kang Yuansu.
Further, the maturity period of the Cheddar is 4~6 months, is 4~6 months to cut by selecting the maturity period
Up to cheese, keep the smooth texture of reproduced cream cheese fine and smooth, no particle bakes application function with good.
Further, the vegetable fat is selected from coconut oil, corn oil, sunflower oil, Rice oil, in peanut oil at least
One kind, preferably, using sunflower oil, Rice oil, peanut oil, more preferably coconut oil, corn oil.In coconut oil, corn
Oil, under the one or more mixings with butter of sunflower oil, Rice oil, peanut oil, under conditions of reducing cholesterol, butterfat
The fragrant of milk fragrance and vegetable fat produces a kind of new milk fragrance.
In another particular embodiment of the invention, a kind of reproduced cream milk of low cholesterol polyunsaturated fatty acid is provided
The preparation method of junket, method includes the following steps:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 45~60 DEG C, and insulated and stirred is sufficiently hydrated；
(2) acid is adjusted, step (1) resulting material is kept the temperature, regulating acid agent, insulated and stirred is added；Preferably, what regulating acid agent used
It is one or more of citric acid, lactic acid, glucono-δ-lactone (GDL).
(3) it sterilizes, by step (2) resulting material preservation and controlling；It is described sterilization with this field routine sterilization conditions, as bar
Family name's sterilization processing.
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot；Wherein homogeneous of the homogeneous with this field routine
Condition.
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration.It by sterile homogeneous, is cooled down at room temperature after sterile filling while hot, facilitates tiny fat globule and enter cheese junket
It is crystallized in albumen reticular structure, to assign cheese finer and smoother mouthfeel and quality, facilitates the release of olibanum flavor；
In addition, import cream cheese shelf life be 6 months, the present invention refrigerates under the conditions of 4~6 DEG C, can Shelf-life to 6~9
Month, and then its shelf-life is extended, there is preferable keeping quality.
It should be further noted that regulating acid agent is citric acid, lactic acid, glucono-δ-lactone (GDL) in step (2)
At least one of.
Wherein, in step (2), acidity is adjusted to 4.7~5.1.
Wherein, in step (3), the sterilization temperature is 80~95 DEG C, and soaking time is 3~10min；More preferably, it sterilizes
Temperature is 88~93 DEG C.
Wherein, in step (4), homogenization pressure is 18~25Mpa.
Above-mentioned specific embodiment is further illustrated below by embodiment.The raw material of following embodiments is not made such as specific
Illustrate, is purchase gained.Purchased from permanent natural (China) Co., Ltd, corn oil is purchased from Shandong Lu Huaji for Cheddar, butter
Co., Ltd, group, sunflower oil, Rice oil, peanut oil are purchased from benefit Hai Jiali food industry Co., Ltd, and coconut oil is purchased from Ah Hu
Si Kaersi grease (Shanghai) Co., Ltd., stabilizer are purchased from Danisco (China) Co., Ltd.
Embodiment 1
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 40%, butter 15%, coconut oil 5%, emulsification salt 0.7%, salt 0.3%, locust bean gum 0.1%, drinking water
38.9%, wherein the maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 45 DEG C, and insulated and stirred is sufficiently hydrated 3min；
(2) acid is adjusted, step (1) material is kept the temperature at 60 DEG C, regulating acid agent, insulated and stirred is added, it is 5.1 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 95 DEG C, keeps the temperature 10min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 25Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration, shelf-life are 7 months.
Embodiment 2
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 25%, butter 30%, sunflower oil 12%, emulsification salt 1.2%, salt 0.8%, gellan gum 0.4%, drinking water
30.6%, wherein the maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 60 DEG C, and insulated and stirred is sufficiently hydrated 10min；
(2) acid is adjusted, step (1) material is kept the temperature at 45 DEG C, regulating acid agent, insulated and stirred is added, it is 4.7 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 80 DEG C, keeps the temperature 3min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 18Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration, shelf-life are 7 months.
Embodiment 3
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 30%, butter 20%, corn oil 10%, emulsification salt 0.9%, salt 0.5%, locust bean gum 0.3%, drinking water
38.3%, wherein the maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 55 DEG C, and insulated and stirred is sufficiently hydrated 6min；
(2) acid is adjusted, step (1) material is kept the temperature at 55 DEG C, regulating acid agent, insulated and stirred is added, it is 4.9 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 90 DEG C, keeps the temperature 6min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 20Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration, shelf-life are 8 months.
Embodiment 4
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 25%, butter 15%, peanut oil 5%, emulsification salt 0.7%, salt 0.3%, sodium alginate 0.1%, drinking water
53.9%, wherein the maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 45 DEG C, and insulated and stirred is sufficiently hydrated 3min；
(2) acid is adjusted, step (1) material is kept the temperature at 45 DEG C, regulating acid agent, insulated and stirred is added, it is 4.7 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 80 DEG C, keeps the temperature 3min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 18Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration, shelf-life are 6 months.
Embodiment 5
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 40%, butter 30%, Rice oil 12%, emulsification salt 1.2%, salt 0.8%, carragheen 0.4%, drinking water
15.6%, wherein the maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melted by mixing
The temperature of mixing rises to 60 DEG C, and insulated and stirred is sufficiently hydrated 10min；
(2) acid is adjusted, step (1) material is kept the temperature at 60 DEG C, regulating acid agent, insulated and stirred is added, it is 4.7 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 95 DEG C, keeps the temperature 10min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 25Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration, shelf-life are 9 months.
Comparative example 1
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 30%, butter 32.5%, emulsification salt 0.9%, salt 0.5%, locust bean gum 0.3%, drinking water 35.8%, wherein
The maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, salt, stabilizer and water and melts mixing, melts mixing by mixing
Temperature rises to 55 DEG C, and insulated and stirred is sufficiently hydrated 6min；
(2) acid is adjusted, step (1) material is kept the temperature at 55 DEG C, regulating acid agent, insulated and stirred is added, it is 4.9 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 90 DEG C, keeps the temperature 10min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 20Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration.
The texture testing of the reproduced cream cheese of 1 low cholesterol polyunsaturated fatty acid of table
As shown in Table 1, on the basis of cream cheese protein and fat content identical index, with 1 cream milk of comparative example
Junket is compared, and the cholesterol level of 3 cream cheese of embodiment reduces very much, is contained simultaneously containing higher unsaturated fatty acid
Amount；In the analysis of texture data determination, 3 cream cheese of embodiment and 1 cream cheese texture characteristic of comparative example are close, and difference is unknown
Aobvious, explanation vegetable fat partial replacement falls butter butterfat component, and the cream cheese done does not reduce product quality.
Comparative example 2
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 30%, butter 30%, emulsification salt 0.9%, salt 0.5%, locust bean gum 0.3%, drinking water 38.3%, wherein cutting
Maturity period up to cheese is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, salt, stabilizer and water and melts mixing, melts mixing by mixing
Temperature rises to 55 DEG C, and insulated and stirred is sufficiently hydrated 6min；
(2) acid is adjusted, step (1) material is kept the temperature at 55 DEG C, regulating acid agent, insulated and stirred is added, it is 4.9 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 90 DEG C, keeps the temperature 10min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 20Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration.
The texture testing of the reproduced cream cheese of 1 low cholesterol polyunsaturated fatty acid of table
As shown in Table 1, compared with 2 cream cheese of comparative example, the cholesterol level of 3 cream cheese of embodiment is reduced very
It is more, contain higher unsaturated fatty acid content simultaneously；In the analysis of texture data determination, 3 cream cheese of embodiment and comparative example 2
Cream cheese texture characteristic is close, and difference is unobvious, i.e., explanation vegetable fat partial replacement falls butter butterfat component, institute
The quality comparison of the cream cheese done is little.
The validity check of the sensory aspects such as mouthfeel, quality is carried out, to cream cheese (for embodiment 3) of the invention with right
For ratio 2 as control, screening has 10 personnel of correlative study development Experience to comment as subjective appreciation person sample progress sense organ
Point, it is during which gargled with warm water to eliminate the interference of sample room, while spoon and biscuit are placed by each sample, for evaluating sample
Smear.The high person of index score is then that effect is good, and evaluation is high, as a result as shown in the table:
The results of sensory evaluation of the reproduced cream cheese of 2 low cholesterol polyunsaturated fatty acid of table
By upper table 2 as it can be seen that embodiment 3 is compared with comparative example 2, reproduced cream cheese of the invention has strong milk
Taste, smooth texture are fine and smooth, no particle and it is good bake application function, and the present invention contains lower cholesterol and relatively
High unsaturated fatty acid content, and then can solve to contain higher saturated fatty acid and cholesterol in high butterfat class cream cheese
The problem of etc. element is not conducive to good health.
Comparative example 3
A kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid is prepared by the raw material of following mass content:
Cheddar 30%, butter 20%, sunflower oil 6%, corn oil 4%, emulsification salt 0.9%, salt 0.5%, locust bean gum
0.3%, drinking water 38.3%, wherein the maturity period of Cheddar is 4~6 months.
The processed cheese the preparation method comprises the following steps: mixing → tune acid → sterilization → sterile homogeneous → sterile filling → cooling, tool
Steps are as follows for body:
(1) Cheddar is added emulsification salt, butter, salt, sunflower oil, corn oil, stabilizer and water and melted by mixing
Mixing, the temperature for melting mixing rise to 55 DEG C, and insulated and stirred is sufficiently hydrated 6min；
(2) acid is adjusted, step (1) material is kept the temperature at 55 DEG C, regulating acid agent, insulated and stirred is added, it is 4.9 that acidity, which is adjusted to pH,；
(3) it sterilizes, step (2) resulting material is warming up to 90 DEG C, keeps the temperature 6min；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot, and homogenization pressure is 20Mpa；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature, and under conditions of 4~6 DEG C
Refrigeration.
By the way that embodiment 3 and comparative example 3 are compared it is found that the corn in embodiment 3 is substituted in sunflower oil and corn oil
Oily part, and the reproduced cream cheese of texture characteristic same as Example 3 is obtained, further relate to sunflower oil, corn oil, sunflower
Seed oil and corn oil can be replaced mutually, and the quality discrepancy of the reproduced cream cheese done is unobvious.
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 (8)
1. a kind of reproduced cream cheese of low cholesterol polyunsaturated fatty acid, which is characterized in that the reproduced cream cheese by with
The raw material of lower mass content prepares: Cheddar 25~40%, butter 15~30%, vegetable fat 5~12%, emulsification salt
0.7~1.2%, salt 0.3~0.8%, stabilizer 0.1~0.4%, surplus is water.
2. the reproduced cream cheese of low cholesterol polyunsaturated fatty acid according to claim 1, which is characterized in that described
The maturity period of Cheddar is 4~6 months.
3. the reproduced cream cheese of low cholesterol polyunsaturated fatty acid according to claim 1, which is characterized in that described
Vegetable fat is selected from coconut oil, corn oil, at least one of sunflower oil, Rice oil, peanut oil.
4. a kind of preparation method of the reproduced cream cheese of low cholesterol polyunsaturated fatty acid described in claim 1, special
Sign is, method includes the following steps:
(1) Cheddar is added emulsification salt, butter, vegetable oil, salt, stabilizer and water and melts mixing, melts mixing by mixing
Temperature rise to 45~60 DEG C, insulated and stirred is sufficiently hydrated；
(2) acid is adjusted, step (1) resulting material is kept the temperature, regulating acid agent, insulated and stirred is added；
(3) it sterilizes, by step (2) resulting material preservation and controlling；
(4) sterile homogeneous, by step (3) resulting material sterile homogeneous while hot；
(5) aseptic canning, cooling, step (4) resulting material is canned, it cools down at room temperature.
5. the preparation method of low cholesterol polyunsaturated fatty acid reproduced cream cheese according to claim 4, feature
It is, in step (2), the regulating acid agent is at least one of citric acid, lactic acid, glucono-δ-lactone (GDL).
6. the preparation method of low cholesterol polyunsaturated fatty acid reproduced cream cheese according to claim 5, feature
It is, in step (2), acidity is adjusted to 4.7~5.1.
7. the preparation method of low cholesterol polyunsaturated fatty acid reproduced cream cheese according to claim 5, feature
It is, in step (3), the sterilization temperature is 80~95 DEG C, and soaking time is 3~10min.
8. the preparation method of low cholesterol polyunsaturated fatty acid reproduced cream cheese according to claim 5, feature
It is, in step (4), homogenization pressure is 18~25Mpa.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583793A (en) * | 2019-09-17 | 2019-12-20 | 光明乳业股份有限公司 | Processed cheese with low saturated fatty acid and preparation method thereof |
| CN112544726A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Raw material composition for coated processed cheese, coated processed cheese and preparation method thereof |
| CN115644254A (en) * | 2022-11-30 | 2023-01-31 | 伽力森食品生物科技(江苏)有限公司 | Butter base suitable for improving bread texture and preparation method thereof |
| CN117016628A (en) * | 2023-08-17 | 2023-11-10 | 嘉保生物科技(保山)有限公司 | Low-temperature cheese bar based on gellan gum and free of gelatin and preparation method thereof |
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| CN106665883A (en) * | 2016-12-16 | 2017-05-17 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Special grease composition for processed cheese and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583793A (en) * | 2019-09-17 | 2019-12-20 | 光明乳业股份有限公司 | Processed cheese with low saturated fatty acid and preparation method thereof |
| CN110583793B (en) * | 2019-09-17 | 2022-09-09 | 光明乳业股份有限公司 | Processed cheese with low saturated fatty acid and preparation method thereof |
| CN112544726A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Raw material composition for coated processed cheese, coated processed cheese and preparation method thereof |
| CN115644254A (en) * | 2022-11-30 | 2023-01-31 | 伽力森食品生物科技(江苏)有限公司 | Butter base suitable for improving bread texture and preparation method thereof |
| CN117016628A (en) * | 2023-08-17 | 2023-11-10 | 嘉保生物科技(保山)有限公司 | Low-temperature cheese bar based on gellan gum and free of gelatin and preparation method thereof |
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