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Preparation method of processed cheese and processed cheese prepared thereby

A technology for processing cheese and natural cheese, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as melting, softening, and inability to cook, and achieve easy operation, good chewiness, texture and taste. Effect

Active Publication Date: 2010-12-29
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defect that the existing natural cheese and processed cheese will soften and then melt at 50-60°C, so they cannot be cooked in boiling soup, and provide a processed cheese Preparation method and prepared processed cheese

Method used

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  • Preparation method of processed cheese and processed cheese prepared thereby
  • Preparation method of processed cheese and processed cheese prepared thereby
  • Preparation method of processed cheese and processed cheese prepared thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] formula:

[0035]

[0036] Manufacturing method:

[0037] ① Cut the natural cheese and milk fat into pieces according to the proportion, then add the rest of the ingredients, shear and mix, heat up to 70°C to melt initially, and stir for 5 minutes to obtain the mixture;

[0038] ②Sterilization: adopt pasteurization treatment, heat up to 95°C and keep for 5s;

[0039]③ Stirring and emulsification: Stir for 5 minutes at a temperature of 85°C and a rotation speed of 1200rpm;

[0040] ④Slow cooling: cooling in an interlayer water bath for 40 minutes to make the material center temperature reach 30°C;

[0041] ⑤ Refrigerated storage: refrigerated at 5°C for 6 hours;

[0042] ⑥Re-melting: cut the pre-obtained processed cheese into pieces, heat up to 85°C for initial melting, and stir for 10 minutes;

[0043] ⑦ Ultra-high temperature instantaneous sterilization: keep the temperature at 137°C and sterilize for 4s;

[0044] ⑧Stir and emulsify again: Stir for 5 minutes at...

Embodiment 2

[0048] formula:

[0049]

[0050] Manufacturing method:

[0051] ① Cut the natural cheese and milk fat into pieces according to the proportion, then add the rest of the raw materials, shear and mix, heat up to 80°C and initially melt, stir for 5 minutes to obtain the mixture;

[0052] ②Sterilization: adopt pasteurization treatment, heat up to 85°C and keep for 5min;

[0053] ③ Stirring and emulsification: Stir for 5 minutes at a temperature of 80°C and a rotation speed of 1200rpm;

[0054] ④ Slow cooling: cooling in interlayer water bath for 30 minutes to make the material center temperature below 30°C;

[0055] ⑤ Refrigerated storage: refrigerated at 4°C for 2 hours;

[0056] ⑥Re-melting: cut the pre-obtained processed cheese into pieces, heat up to 85°C for initial melting, and stir for 5 minutes;

[0057] ⑦ Ultra-high temperature instantaneous sterilization: keep the temperature at 140°C and sterilize for 2s;

[0058] ⑧Stir and emulsify again: Stir for 5 minutes at ...

Embodiment 3

[0062] formula:

[0063]

[0064] Manufacturing method:

[0065] ① Cut the natural cheese and milk fat into pieces according to the proportion, then add the rest of the raw materials, shear and mix, heat up to 70°C to melt initially, and stir for 5 minutes to obtain the mixture;

[0066] ② Sterilization: Use ultra-high temperature instant sterilization treatment, heat up to 135°C, and keep for 9s;

[0067] ③ Stirring and emulsification: Stir for 15 minutes at a temperature of 85°C and a rotation speed of 900 rpm;

[0068] ④Slow cooling: cooling in an interlayer water bath for 40 minutes to make the material center temperature below 30°C;

[0069] ⑤ Refrigerated storage: refrigerated at 10°C for 12 hours;

[0070] ⑥Re-melting: cut the pre-obtained processed cheese into pieces, heat up to 80°C for initial melting, and stir for 10 minutes;

[0071] ⑦ Ultra-high temperature instantaneous sterilization: keep the temperature at 135°C and sterilize for 9s;

[0072] ⑧Stir and ...

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Abstract

The invention discloses a preparation method of processed cheese, which comprises the following operation steps: 1) fusing and mixing raw materials: the raw materials comprise natural cheese, emulsifying salt, lactoprotein and water, wherein the natural cheese is fresh cheese and / or Cheddar cheese with a mature period within 3 months, and the emulsifying salt comprises pyrophosphate; 2) sterilizing; 3) stirring and emulsifying; 4) cooling at low speed; 5) refrigerating and placing; 6) fusing once again; 7) performing ultra high temperature short time sterilization; 8) stirring and emulsifying once again; and 9) cooling at low speed once again to obtain the product. The invention also discloses the processed cheese prepared by the method. The processed cheese in the invention has no deformation and collage after being boiled for less than 15min in boiling water, and can meet the requirements of catering industry; and the processed cheese in the invention has good chewiness, texture and taste.

Description

technical field [0001] The invention relates to a method for preparing processed cheese and the prepared processed cheese. Background technique [0002] The natural cheese and processed cheese that are common in the market now generally soften at 50-60°C and then melt. However, in the catering industry, a special cheese is required as a material, and it is required to keep every temperature in soup water at 100°C. The structure of a piece of cheese should not be deformed or collapsed, that is, the cheese must have very low melting properties. However, the composition and structure of cheese determine that it cannot reach a higher melting point, because the macromolecular fat in cheese is the support of the structure, and the melting point of fat (milk fat) is generally about 33°C. Once the fat is melted, the structure will inevitably become soft and even collapse. At present, cheese that can maintain its structure without deformation and collapse in soup water at 100°C has...

Claims

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Application Information

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IPC IPC(8): A23C19/00A23C19/064A23C19/08
Inventor 莫蓓红高红艳苗君莅刘振民肖杨陈帅王荫榆
Owner BRIGHT DAIRY & FOOD
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