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Processed cheese and preparation method thereof

A technology of processed cheese and cheese, which is applied in the field of processed cheese and its preparation, can solve the problems of becoming fluid and unable to maintain the external shape, etc., and achieve the effect of broad market prospects and rich varieties

Active Publication Date: 2011-01-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Therefore, the technical problem to be solved by the present invention is to provide a processed cheese for the defects that the existing processed cheese becomes fluid when used for frying, grilling or microwave heating and cannot maintain the external shape. After frying, grilling or microwave heating, the cheese still maintains a solid external state, and it is charred on the outside and tender on the inside, crispy and delicious, and has a good texture

Method used

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  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0041] Raw materials: 50% of fresh curd; 22% of Gouda cheese with a maturation period of 4 to 6 months; 25% of water; 1% of carrageenan; 2% of emulsifying salt (sodium pyrophosphate).

[0042] Manufacturing method:

[0043] ① Cut the natural cheese into pieces (3cm×3cm), add the rest of the raw materials according to the above ratio, and shear and mix; the shear speed is 1500rpm, and the mixture is mixed at 45°C for 3min.

[0044] ②Heat the raw material to 90°C, then change the rotation speed to 300rpm, and the emulsification time to 8min;

[0045] ③ After filling, cool to 6°C at a cooling rate of 1°C / min.

[0046] According to the national standard, the nutritional components of the processed cheese products are tested as follows: protein 16.63%, of which the complete casein content accounts for 78% of the total protein content; fat 26.50%; moisture 50.05%; pH 5.7.

Embodiment 2

[0048] Raw material: Emmental cheese 40%; Edam cheese 15%; rennet casein 8%; water 25%; emulsifying salt (sodium citrate) 1%; hydrogenated soybean oil (melting point 47°C) 11%.

[0049] ① Cut the natural cheese and hydrogenated vegetable oil into pieces (3cm×3cm), add the rest of the raw materials according to the above ratio, and shear and mix; the shear speed is 1200rpm, and the mixture is mixed at 40°C for 5min.

[0050] ②Heat the raw material to 92°C, then change the rotation speed to 500rpm, and the emulsification time to 6min;

[0051] ③ After filling, cool to 8°C at a cooling rate of 0.5°C / min.

[0052] The nutritional components of processed cheese products were detected as follows: protein 19.58%, of which complete casein content accounted for 75% of the total protein content; fat 30.24%; moisture 44.14%; pH 5.9.

Embodiment 3

[0054] Ingredients: Cheddar cheese aged 3 months 40%; Emmental cheese 20%; rennet casein 12%; water 18%; emulsifying salt 2% (sodium citrate 0.5%; sodium pyrophosphate 1% 0.5% sodium hexametaphosphate); 1% carrageenan; 7% hydrogenated soybean oil with a melting point of 41°C.

[0055] ① Cut natural cheese and hydrogenated soybean oil into pieces, add the rest of the raw materials according to the above ratio, and shear and mix; the shear temperature is 50°C, the mixing time is 3 minutes, and the shear speed is 1500 rpm;

[0056] ②Heat the raw material to 92°C, then change the rotation speed to 600rpm, and the emulsification time to 7min;

[0057] ③ After filling, cool to 8°C at a cooling rate of 0.8°C / min.

[0058] Processed cheese: protein 23.67%, of which complete casein accounts for 80% of the total protein content; fat 22.78%; moisture 38.88%; pH 5.7.

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Abstract

The invention discloses processed cheese and a preparation method thereof. The processed cheese comprises the following materials in percentage by mass: 16 to 26 percent of protein, 20 to 30 percent of fat, 37 to 50 percent of water and 1 to 3 percent of emulsifying salt, wherein complete casein accounts for 75 to 90 mass percent of total protein. The invention provides the processed cheese which can be fried, roasted, or subjected to microwave heating for the first time. After being fried, roasted or subjected to microwave heating, the processed cheese can still keep the external form of a solid phase instead of becoming fluid. The processed cheese is crisp outside and tender inside and delicious after being fried at a high temperature, can completely meet the requirement of frying, roasting or microwave operation, and has wide market prospect.

Description

technical field [0001] The invention belongs to the field of food, in particular to processed cheese and a preparation method thereof. Background technique [0002] Currently, the flaky or block processed cheese on the market is mainly for direct consumption, with a water content of 48% to 70% and a protein content of 15% to 20%. The protein is mainly non-intact casein or unmodified protein. When this type of cheese is placed in an oil pan at around 180°C, it cannot form a crispy surface, and it will become smaller, deformed, crumbled or even disappear in about 10 seconds. It is difficult to use for frying, and it cannot be used for grilling or microwave heating. Contents of the invention [0003] Therefore, the technical problem to be solved by the present invention is to provide a processed cheese for the defects that the existing processed cheese becomes fluid when used for frying, grilling or microwave heating and cannot maintain the external shape. After frying, gril...

Claims

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Application Information

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IPC IPC(8): A23C19/00A23C19/064A23C19/08A23C19/09A23C19/10
Inventor 高红艳莫蓓红刘振民苗君莅肖杨陈帅蒋士龙王荫榆
Owner BRIGHT DAIRY & FOOD
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