Normal-temperature liquid cheese and preparation method thereof

[0024] The preparation method of the room temperature liquid cheese provided according to the embodiment of the present invention comprises the following steps:

[0025] Raw material preparation, cleaning, cutting and subdividing the cream cheese to 3cm×3cm×3cm;

[0026] Hydrate raw and auxiliary materials, mix cream cheese, emulsified salt, sweetener and distilled water at 60-70°C in proportion to obtain a feed liquid; then perform high-speed shearing, the shearing speed is 800-1000rpm, and the shearing temperature is 40~50℃, add emulsifier, stabilizer and resistant dextrin, then stir and mix; add lactic acid, adjust the pH value to 5.4~5.8;

[0027] Melt emulsification, the melting temperature is 80°C, the shear speed is 800-1200rpm, and the shear time is 8min;

[0028] Homogenization treatment, the homogenization temperature is 60-65°C, the first-stage homogenization pressure is 150-180bar, and the second-stage homogenization pressure is 40-60bar.

[0029] Sterilized storage

[0037] This embodiment provides a kind of liquid cheese at room temperature, which includes the following raw materials in terms of mass content: cream cheese 51%, emulsifying salt 0.6%, emulsifier 0.6%, stabilizer 0.7%, sweetener 5.5%, resistant dextrin 0.2% %, the rest is water; wherein, the emulsifier is mono-diglyceride fatty acid glyceride, the stabilizer is pectin and hydroxypropyl distarch phosphate with a mass ratio of 1:2, and the sweetener is erythritol with a mass ratio of 1:1 Sugar alcohol and crystalline fructose, emulsifying salt are tricalcium phosphate, sodium hexametaphosphate and disodium hydrogen pyrophosphate in a mass ratio of 1:1:1. Such as figure 1 Shown is the normal temperature liquid cheese provided by the embodiment of the present invention.

[0038] The quality of the room temperature liquid cheese provided in this example reaches the best state, with fine texture, good fluidity, moderate sweet and sour taste, smooth taste and strong milk flavor. At

[0040] Using the same method as in Example 1, the difference is that the formula is: cream cheese 51%, emulsifying salt 0.2%, emulsifier 0.6%, stabilizer 0.9%, sweetener 5.5.0%, resistant dextrin 0.2%, The rest is water.