CN105558072A - Cream cheese and preparation method thereof - Google Patents

Abstract

The invention provides a cream cheese formula. The cream cheese is prepared from the following main formula components: 28%-64% of high-fat animal milk, 5%-10% of a leavening agent, 5%-10% of chymosin, 10%-20% of sucrose, 0.2%-1.0% of lecithin, 0.05%-0.30% of gamma-aminobutyric acid, 0.05%-0.30% of theanine, 0.05%-0.30% of a stabilizer, 0.05%-0.30% of a bacteriostatic agent and 15%-30% of water. The invention further provides a preparation method corresponding to the formula. Through a specific formula design and the corresponding preparation method, the silky feeling of the cream cheese is not affected by added gamma-aminobutyric acid and theanine; the relaxing effect can also be given into a play; unique poor flavors of the gamma-aminobutyric acid and the theanine are covered by the cream cheese prepared by the formula; the taste and the flavor of the cream cheese are not affected; the cream cheese can be endowed with the efficacies of relieving tension and relaxing mood by the gamma-aminobutyric acid and the theanine; and cream cheese is especially suitable for young white-collar workers with large work pressure and fast pace of life.

Description

A kind of ice cream cheese and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of ice cream cheese and preparation method thereof.

Background technology

Cheese (cheese), has another name called cheese, cheese, or translates title cheese, a department, cheese, is the common name of multiple milk food, has taste miscellaneous, mouthfeel and form.Cheese take milk as raw material, and containing rich in protein and lipid, newborn source comprises an ox, buffalo, family goat or sheep etc.Usually add renin in manufacturing process, cause coagulation of casein wherein, make dairy products acidifying, then solid is separated, is compressed to finished product.

Cheese eliminates moisture a large amount of in milk substantially, remains the essential part of wherein high nutritive value, is described as " gold " in dairy products.Every kilogram of cheese product concentrates the nutrient of the needed by human body such as protein, calcium, phosphorus of great deal of milk.

Cheese is by breast dairy products by fermentation, has that mouthfeel is good, the feature of wide variety, unique flavor, and its nutritive value is very high simultaneously, is exactly one of most popular dairy products for a long time.

Cheese comprises fresh cheese, white mould cheese, blue cheese, washing soft cream, the underdone cheese of hard, hard ripe cheese, chevret, thawing cheese and cream cheese, wherein fresh cheese is without maturation processing process, directly by after Coagulation of milk, removal portion of water forms, texture softness is moistening, gives out pure and fresh milk and light tart flavour, very tasty and refreshing, but the storage life is very short, eat as early as possible; White mould cheese epidermis is covered with the fungi fine hair of white, and can keep mould, the bacterium of epidermis time edible, also can remove according to taste, quality is very soft, and milk is strong, and general this cheese is not used in cooks; Blue cheese forms the blue-green lines as marbling under the effect of penicillin, and taste seems pungent aromatic strong compared with white mould cheese, stimulates very much; Washing soft cream is then need frequently to clean with salt solution or local products wine in the maturity period, and epidermis is orange red, soft inner, and mellow in taste gives off a strong fragrance; Strong pressurizing in the underdone cheese manufacture process of hard also removes portion of water, and mouthfeel gentleness is blurted out, and is easily accepted by common people, and the quality due to it is easy to dissolve, and is therefore often cooked for dish in a large number; Need extruding when hard ripe cheese makes and boil, quality is hard, affords food for thought, can transport for a long time and preserve; The method for making of the most classical chevret is identical with fresh cheese method for making, can fresh food, or edible after anhydrating, compact, various shapes, and taste is acid slightly; Melting cheese is that more than one pass through the cheese group of extruding, and make add milk, cream or butter after melting after, different product can add heterogeneity, as vanilla, nut etc., tasteless strong, can preserve for a long time; Cream cheese is the full-cream cheese of a kind of prematurity, and after processing, its fat content can more than 50%, and the fine and smooth taste of quality is soft.

Can add flavouring agent in cheese, the flavouring agent as tastes such as ice cream cheese, fruit, cakes can change its taste.

Existing cheese is used for making dish or coordinating dessert to eat, and is made edible fresh few of a kind of snacks.

Summary of the invention

For the weak point existed in above-mentioned technology, the present invention makes a kind of ice cream cheese, to meet the new demand of consumer by specific formula Design and specific preparation method.

In order to realize according to these objects of the present invention and other advantage, the present invention is achieved through the following technical solutions:

A kind of ice cream cheese, it comprises (by mass fraction):

Preferably, wherein, comprise (by mass fraction):

Preferably, wherein, comprise (by mass fraction):

Preferably, wherein, comprise (by mass fraction):

Preferably, wherein, described higher fatty acid animal breast comprises that cow's milk and goat dairy, sheep breast, horse are newborn, a kind of mixture of bactrian camel milk or donkey Ruzhong, wherein cow's milk account for higher fatty acid animal breast always composition 70% ~ 80%.

Preferably, wherein, described leavening is the mixture mixed with 1:3 with acid-producing bacteria by aroma former; Wherein, described acid-producing bacteria is the mixture of one or more in streptococcus cremoris, Bulgarian Lactobacillus, streptococcus thermophilus Bacillus acidi lactici, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei; Aroma former is diacetyl streptococcus lactis and the mixture addicted to one or both in citric acid leukonid.

Wherein the ratio of aroma former and acid-producing bacteria is excessive, masks cheese self fragrance, coarse mouthfeel; Ratio is too small, and make the cheese ice cream meta-acid made, 1:3 is optimal proportion, can ensure the delicate mouthfeel of cheese ice cream, and the fragrance of cheese can be made again to play to best.

Preferably, wherein, described renin is the mixture of one or more in calf rennase, plant rennet, animal trypsase, animal pepsin, microbial rennet or transgenosis renin.

Preferably, wherein, described stabilizing agent is the mixture of one or more in modified starch, microcrystalline cellulose, sodium alginate, carboxymethyl cellulose, xanthans, guar gum, carob or gellan gum.

Preferably, wherein, described bacteriostatic agent is the mixture of one or more in potassium sorbate, Sodium Benzoate, nisin or Natta mycin.

Further, this case also provides a kind of preparation method preparing above-mentioned ice cream cheese, and it comprises the following steps:

Step 1, use milk clarifier purify high fat animal breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, get the obtained high fat animal breast 28 ~ 64% of step 1, to its inoculation 5% ~ 10% leavening, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and described high fat animal breast becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 sepg whey under rotating speed 1500 ~ 2000r/min, the condition of 1 ~ 5 minute, obtain the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% sucrose, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, spray gun heats, temperature is 45 ~ 60 DEG C, until paste surface solidification, form semicircle hollow hemisphere;

Step 5, get 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA and 0.05 ~ 0.30% theanine, make it be dissolved in the water, form liquid second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central recess of step 4, cryogenic freezing, obtained ice cream cheese.

The present invention at least comprises following beneficial effect:

The ice cream milk casein matter content that the present invention obtains is greater than 15.0%, and fat content is greater than 20.0%, nutritious, and delicate mouthfeel is fragrant and sweet;

In the present invention, ice cream cheese adopts high fat animal breast, without the step being separated rare cream in preparation process, simplifies manufacturing process, improves production efficiency, reduce production cost;

Leavening is the lactic acid bacteria mixed culture fermentation agent be made up of acid-producing bacteria and aroma former, and the acid-producing bacteria of special ratios and aroma former make the ice cream cheese delicate mouthfeel obtained, and sweet tart flavour is moderate, this instant product of ice cream preferably; Meanwhile, apply hydrophilic colloid stabilizing agent, impart the successional new matter structure of product; And, apply bacteriostatic agent, thus extend the shelf-life of product;

By specific formula Design and corresponding preparation method, make the GABA that adds and theanine neither affect the silk smooth felling of ice cream cheese, the effect loosening mood can also be played; Adopt the ice cream cheese that this formula is made, mask GABA and the distinctive bad local flavor of theanine, and do not affect mouthfeel and the local flavor of ice cream cheese itself; GABA and theanine can be given ice cream cheese and to releive tension pressure, loosen the effects such as mood, are particularly suitable for operating pressure large, the young white collar crowd that rhythm of life is fast.

Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.

Detailed description of the invention

The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.

Should be appreciated that used hereinly such as " to have ", other element one or more do not got rid of in " comprising " and " comprising " term or the existence of its combination or interpolation.

Concrete employing following methods prepares ice cream cheese, and it comprises the following steps:

Step 1, use milk clarifier purify high fat animal breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, get the obtained high fat animal breast 28 ~ 64% of step 1, to its inoculation 5% ~ 10% leavening, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and described high fat animal breast becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 sepg whey under rotating speed 1500 ~ 2000r/min, the condition of 1 ~ 5 minute, obtain the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% sucrose, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, spray gun heats, temperature is 45 ~ 60 DEG C, until paste surface solidification, form semicircle hollow hemisphere;

Step 5, get 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA and 0.05 ~ 0.30% theanine, make it be dissolved in the water, form liquid second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central recess of step 4, cryogenic freezing, obtained ice cream cheese.

Be described for different formulations below:

embodiment 1

A kind of ice cream cheese, it comprises (by mass fraction):

embodiment 2

embodiment 3

embodiment 4

embodiment 5

A kind of ice cream cheese, it comprises (by mass fraction):

The ice cream cheese adopting the formula of embodiment 1 to 5 to obtain all has the effect that delicate mouthfeel, delicate fragrance are good to eat, and this cheese ice cream can relieve pressure, loosen mood, wherein, the mouthfeel of embodiment 3 and functional be the best after testing.

Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.Other amendment can be easily realized for those skilled in the art.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.

Claims (10)

1. an ice cream cheese, is characterized in that, comprises (by mass fraction):

2. ice cream cheese according to claim 1, is characterized in that, comprises (by mass fraction):

3. ice cream cheese according to claim 1, is characterized in that, comprise,

4. ice cream cheese according to claim 1, is characterized in that,

5. the ice cream cheese according to any one of Claims 1-4, it is characterized in that, described higher fatty acid animal breast comprises that cow's milk and goat dairy, sheep breast, horse are newborn, a kind of mixture of bactrian camel milk or donkey Ruzhong, wherein cow's milk account for higher fatty acid animal breast always composition 70% ~ 80%.

6. ice cream cheese according to claim 5, is characterized in that, described leavening is the mixture mixed with 1:3 with acid-producing bacteria by aroma former; Wherein, described acid-producing bacteria is the mixture of one or more in streptococcus cremoris, Bulgarian Lactobacillus, streptococcus thermophilus Bacillus acidi lactici, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei; Aroma former is diacetyl streptococcus lactis and the mixture addicted to one or both in citric acid leukonid.

7. ice cream cheese according to claim 6, is characterized in that, described renin is the mixture of one or more in calf rennase, plant rennet, animal trypsase, animal pepsin, microbial rennet or transgenosis renin.

8. ice cream cheese according to claim 7, is characterized in that, described stabilizing agent is the mixture of one or more in modified starch, microcrystalline cellulose, sodium alginate, carboxymethyl cellulose, xanthans, guar gum, carob or gellan gum.

9. ice cream cheese according to claim 7, is characterized in that, described bacteriostatic agent is the mixture of one or more in potassium sorbate, Sodium Benzoate, nisin or Natta mycin.

10. prepare a preparation method for the ice cream cheese as described in any one of claim 5 to 9, it is characterized in that, comprise the following steps:

Step 1, use milk clarifier purify high fat animal breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, get the obtained high fat animal breast 28 ~ 64% of step 1, to its inoculation 5% ~ 10% leavening, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and described high fat animal breast becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 sepg whey under rotating speed 1500 ~ 2000r/min, the condition of 1 ~ 5 minute, obtain the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% sucrose, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, spray gun heats, temperature is 45 ~ 60 DEG C, until paste surface solidification, form semicircle hollow hemisphere;

Step 5, get 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA and 0.05 ~ 0.30% theanine, make it be dissolved in the water, form liquid second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central recess of step 4, cryogenic freezing, obtained ice cream cheese.