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Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof

A technology of processed cheese and storage at room temperature, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of inconvenient consumption and storage, corruption and deterioration, and achieve excellent water solubility, extended shelf life, and high oxygen resistance Effect

Inactive Publication Date: 2010-09-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current processed cheese needs to be refrigerated and stored at 2-6°C, which is inconvenient for daily consumption and storage, and is easily contaminated by external microorganisms during storage, resulting in spoilage

Method used

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  • Reprocessed cheese capable of being preserved at normal temperature and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] formula

[0030] Ingredient Name Addition % Addition (g / kg)

[0031] Natural cheese (ripened for 1 month) 12.5 125

[0032] Natural cheese (aged for 6 months) 15.0 150

[0033] Whey powder 10.0 100

[0034] Skim milk powder 8.0 80

[0035] Butter 10 100

[0036] Emulsifying salt 3.0 30

[0037] Nisin 0.3 3.0

[0038] Dietary fiber 3.0 30

[0039] Purified water 37.9 379

[0040] Smoke liquid 0.3 3.0

[0041] Raw material standard:

[0042] Natural cheese: protein ≥ 25%, fat ≥ 35%, moisture ≤ 40%

[0043] Whey powder: protein ≥ 10%, fat ≥ 2%, water ≤ 5%, ash ≤ 13%

[0044] Skimmed milk powder: protein ≥ 28%, fat ≥ 2%, moisture ≤ 5%

[0045] Butter: fat ≥ 78%, moisture ≤ 10%, non-fat solid content ≤ 3%.

[0046] Other components meet the national food standards.

[0047] A method for preparing processed cheese that can be stored at room temperature, the preparation process is as follows:

[0048]①Cut the selected natural cheese into 1-2cm cubes to increase ...

Embodiment 2

[0058] formula

[0059] Ingredient Name Addition % Addition (g / kg)

[0060] Natural cheese (ripened for 1 month) 12.5 125

[0061] Natural cheese (aged for 6 months) 15.0 150

[0062] Whey powder 10.0 100

[0063] Skim milk powder 8.0 80

[0064] Butter 10.0 100

[0065] Potassium sorbate 0.1 1.0

[0066] Emulsifying salt 3.0 30

[0067] Nisin 0.3 3.0

[0068] Purified water 37.8 378

[0069] Dietary fiber 3.0 30

[0070] Smoke liquid 0.3 3.0

[0071] Raw material standard is the same as embodiment 1.

[0072] The steps of its preparation method are the same as in Example 1.

Embodiment 3

[0074] formula

[0075] Ingredient Name Addition % Addition (g / kg)

[0076] Natural cheese (ripened for 1 month) 12.5 125

[0077] Natural cheese (aged for 6 months) 15.0 150

[0078] Whey powder 10.0 100

[0079] Skim milk powder 8.0 80

[0080] Butter 10.0 100

[0081] Emulsifying salt 3.0 30

[0082] Nisin 0.3 3.0

[0083] Sodium Benzoate 0.1 1.0

[0084] Applesauce 3.0 30

[0085] Water 37.8 378

[0086] Smoke liquid 0.3 3.0

[0087] Raw material standard is the same as embodiment 1.

[0088] The steps of its preparation method are the same as in Example 1.

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Abstract

The invention relates to a reprocessed cheese capable of being preserved at normal temperature and a preparation method thereof. The method comprises the following steps of: cutting, melting, mixing and stirring natural cheese serving as a main raw material; adding water, an emulsifying agent and the like into the natural cheese; heating the natural cheese for melting; after performing ultra-high-temperature (UHT) flash sterilization, filling an obtained cheese melt into a sterilized cellulose sausage casing while the cheese melt is hot; cooling the cheese melt to the temperature of between 20 and 40 DEG C; stripping off the sausage casing by using a bacteria-free stripping machine; spraying edible Pullulan, CMC and sodium alga acid in a ratio of 10-20:0-10:0-10 on the cheese melt to form an outer film; spraying or coating smoke solution; packaging by using edible glutinous rice paper; and packing and preserving by kinking aluminum foil sugar paper. The method has the characteristics of simple and easy implementation and easy operation; the outer sheath of a product is of a smoke color; and the inside of the product presents cream yellow like the natural cheese and has slightly smoke color and flavor. Based on the theory, the development of various application products such as breakfast grain cheese, jelly cheese and the like can be performed; and mouthfeel, texture, nutrition and the like meet the requirements of consumers.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and relates to cheese, in particular to processed cheese that can be preserved at normal temperature and a preparation method thereof. Background technique [0002] After the continuous development of the domestic dairy industry in recent years, the production process has become increasingly stable and stylized, which provides a potential cost advantage for entering the cheese market; at the same time, the international environment for cheese products is relatively more mature, which also makes domestic manufacturers safe. , Stable access to manufacturing equipment and technical support becomes possible. Combined with the supporting support of the national industrial development policy, it is more feasible to enter the cheese industry and obtain cost advantages. From a consumption point of view, there is no obstacle for consumers to accept cheese products, especially the younger generatio...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/10A23C19/14
Inventor 刘会平董进卫风汝徐乙文
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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