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Special processed cheese for astronauts and production method thereof

A technology of processed cheese and production method, applied in the food field, can solve the problems of inconvenience of carrying, low nutrient content, unbalanced and the like

Active Publication Date: 2011-06-22
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to provide a nutritious, easy to carry, safe and reliable cheese that is especially suitable for spaceflight in view of the low nutritional content and unbalanced nutritional content of the existing astronaut-specific processed cheese. It is not only rich in high-quality protein, calcium, antioxidant and anti-fatigue ingredients, but also safe and delicious, easy to store, carry and eat

Method used

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  • Special processed cheese for astronauts and production method thereof
  • Special processed cheese for astronauts and production method thereof
  • Special processed cheese for astronauts and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] formula:

[0043]

[0044]

[0045] production method:

[0046] (1) Ingredients: Weigh all raw materials according to the formula (except antioxidant and anti-fatigue ingredients), wherein the original cheese and butter are cut into cubes with a side length of 5cm.

[0047] (2) Heating: Add the prepared raw materials into the melting pot, stir and mix for 2 minutes, and then directly heat to 85°C with steam.

[0048] (3) Sterilization: Sterilize by UHT, the sterilization temperature is 135°C, and the time is 9s;

[0049] (4) Cooling: Use flash evaporation or scraped surface heat exchanger to quickly cool down the product, and cool it to 90°C in 5 minutes;

[0050] (5) Emulsification: Stir in an emulsification tank at a low speed of 50 rpm for 8 minutes to increase the viscosity of the product and improve the texture of the product. In this operation link, the product temperature is about 85°C;

[0051] (6) Addition: Add sterilized antioxidants and anti-fatigue...

Embodiment 2

[0056] formula:

[0057]

[0058]

[0059] production method:

[0060] (1) Ingredients: Weigh all raw materials (except antioxidants and anti-fatigue ingredients) according to the formula, wherein the original cheese and butter are cut into cubes with a side length of 7cm.

[0061] (2) Heating: Add the prepared raw materials into the melting pot, stir and mix for 1.5 minutes, and then directly heat to 80°C with steam.

[0062] (3) Sterilization: Sterilize by UHT, the sterilization temperature is 140°C, and the time is 4s;

[0063] (4) Cooling: use flash or scraped surface heat exchanger to quickly cool down the product, and cool it to 93°C in 4 minutes;

[0064] (5) Emulsification: Stir in an emulsification tank at a low speed of 60 rpm for 3 minutes to increase the viscosity of the product and improve the texture of the product. In this operation link, the product temperature is about 85°C;

[0065] (6) Addition: Add sterilized antioxidants and anti-fatigue ingredie...

Embodiment 3

[0071] formula:

[0072]

[0073] production method:

[0074] (1) Ingredients: Weigh all raw materials (except antioxidants and anti-fatigue ingredients) according to the formula, wherein the original cheese and butter are cut into cubes with a side length of 10cm.

[0075] (2) Heating: Add the prepared raw materials into the melting pot, stir and mix for 2 minutes, and then directly heat to 95°C with steam.

[0076] (3) Sterilization: Sterilize by UHT, the sterilization temperature is 137°C, and the time is 6s;

[0077] (4) Cooling: Use flash evaporation or scraped surface heat exchanger to quickly cool down the product, and cool it to 92°C in 3 minutes;

[0078](5) Emulsification: Stir in an emulsification tank at a low speed of 40 rpm for 9 minutes to increase the viscosity of the product and improve the texture of the product. In this operation link, the product temperature is about 85°C;

[0079] (6) Addition: Add sterilized antioxidants and anti-fatigue ingredient...

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Abstract

The invention discloses a special processed cheese for astronauts and a production method thereof. The special processed cheese for astronauts comprises the following components in percentage by weight: 50 to 80 percent of raw cheese, 3 to 16 percent of milk raw materials, 1 to 3 percent of emulsifying agent, 0.1 to 2.0 percent of antioxidant, 0.000010 to 0.000025 percent of vitamin D, 0.002 to 0.4 percent of anti-fatigue component and 10 to 30 percent of water. The processed cheese is specially designed for the astronauts to eat in the space, can meet the special nutrition requirements of the astronauts during working and living in the space, and contains high-quality protein, calcium source, vitamin D, antioxidant and anti-fatigue component; and the adopted special processing technologyensures that the product has stable quality and is safe and reliable.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a special processed cheese for astronauts and a production method thereof. Background technique [0002] Cheese, also known as cheese, cheese, and cheese, can be divided into original cheese and processed cheese according to the raw materials used directly and the processing methods. Original cheese is a fresh or fermented mature product made by coagulating milk, cream, skimmed milk or partly skimmed milk, or a mixture of the above raw materials through a coagulant, and discharging part of the whey. Processed cheese is a long-term preservation product made from the original cheese as the main raw material, adding emulsifiers, water, stabilizers, pigments and other auxiliary materials, and undergoing processes such as heating, melting, emulsification, and sterilization. [0003] Cheese contains a large amount of high-quality protein and is an ideal source of human high-quality pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/097
Inventor 肖杨刘振民苗君莅莫蓓红高红艳陈帅郑远荣舒妹王荫榆郭本恒
Owner BRIGHT DAIRY & FOOD CO LTD
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