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Processed cheese and its preparation method

A technology for processed cheese and natural cheese, which is applied in cheese substitutes, dairy products, applications, etc. It can solve the problem that the elastic Q sensory state has not yet appeared, and achieve the effect of improving strong and stimulating flavor, easy to implement, and difficult to separate water

Active Publication Date: 2013-03-27
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Processed cheese currently on the market is mainly in the form of flakes or blocks and in a smeared state, and the elastic Q-feel state has not yet appeared. Therefore, if the advantages of pudding and cheese can be combined, a pudding-like elastic and lubricated cheese can be prepared. Processed cheese promotes the growth of high-quality and high-end dairy products such as cheese in the Chinese market, which is also one of the goals pursued by those skilled in the art

Method used

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  • Processed cheese and its preparation method
  • Processed cheese and its preparation method
  • Processed cheese and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw material formula:

[0044]

[0045] The preparation method comprises the following steps:

[0046] Mix stabilizer, cream, white sugar and water accounting for 40% of the total mass of water in a water powder mixer at 70°C, and then mix the resulting mixture with natural cheese, emulsifying salt and the remaining water in a melting pot Emulsification, wherein the emulsification conditions are heating to 80°C, shear rate of 1800rpm, and time of 4min; after that, homogenization and sterilization can be carried out; among them, the homogenization pressure is 100bar, the temperature is 85°C; the sterilization is pasteurization: 85°C condition Sterilize for 15 minutes; after sterilization, hot-fill at 80°C, cool to 2°C to 8°C, and store.

[0047] Processed cheese prepared in this example: 25.2% solids; 9.23% fat; 4.70% protein; pH 6.0, and the percentages are the percentages of each component in the total mass of processed cheese.

Embodiment 2

[0049] Raw material formula:

[0050]

[0051] The preparation method comprises the following steps:

[0052] Mix stabilizer, milk, white sugar and water accounting for 30% of the total water mass in a water powder mixer at 75°C, and then mix the obtained mixture with natural cheese, cream, emulsified salt, fruit and vegetable powder, preservatives, acidity The regulator, vitamins and water are mixed and emulsified in the melting pot, and the emulsification conditions are heating to 85°C, the shear speed is 3000rpm, and the time is 2min; after that, homogenization and sterilization can be carried out; among them, the homogenization pressure is 200bar, the temperature is 80 ℃; sterilization is pasteurization: at 85℃, sterilize for 12 minutes; after sterilization, hot fill at 80℃, cool to 2℃~8℃, and put it into the warehouse.

[0053] Processed cheese prepared in this example: solids 32.8%; fat 7.01%; protein 4.19%; pH 5.4, the percentages are the percentages of each compone...

Embodiment 3

[0055] Raw material formula:

[0056]

[0057] The preparation method comprises the following steps:

[0058] Mix stabilizer, cream, white sugar and 60% of the total water mass in a water powder mixer at 80°C, and then mix the resulting mixture with natural cheese, emulsified salt, milk solid products, fruit and vegetable juices, and preservatives , acidity regulator, dietary fiber and the remaining water are mixed and emulsified in the melting pot, and the emulsification conditions are heating to 90°C, the shear speed is 900rpm, and the time is 5min; after that, homogenization and sterilization can be carried out; among them, homogenization Pressure 50bar, temperature 70°C; sterilization is pasteurization: sterilize at 80°C for 10 minutes; after sterilization, hot fill at 82°C, add fruit at the same time, cool to 2°C to 8°C, and put it into the warehouse.

[0059] Processed cheese prepared in this example: solids 30.21%; fat 7.94%; protein 3.25%, pH 5.4, and the percentag...

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Abstract

The invention discloses a processed cheese and its preparation method. The preparation method comprises the following steps: uniformly mixing a stabilizing agent with white sugar, milk which accounts for 0% - 50% of total mass of raw materials, and water which accounts for 30% - 60% of total mass of raw material water, mixing and emulsifying the obtained mixture with natural cheese, emulsifying salt, fat product and rest water, homogenizing and sterilizing; wherein, the stabilizing agent, natural cheese and emulsifying salt are particularly preferred. When the consumption of the milk is zero,and the fat product contains dilute cream, the dilute cream is uniformly mixed with the stabilizing agent or other fat products. The processed cheese prepared by the method has characteristics of fashion like pudding and nutrition like cheese, and simultaneously is capable of improving the strong stimulated flavor of the cheese, catering to the light taste of Chinese people and making up the blank of cold chain dairy desserts in retail markets, so that the processed cheese is concerned and loved by consumers, and promotes the growth of high-quality advanced dairy products such as cheese in Chinese markets.

Description

technical field [0001] The invention relates to processed cheese and a preparation method thereof. Background technique [0002] Pudding is soft, refreshing, and full of texture. It has always been the favorite of children and ladies. It has become one of the most popular gourmet desserts in stores, dessert shops, restaurants and hotels. However, because it is mainly composed of colloid, white It is processed from granulated sugar, edible essence and some auxiliary materials. The main ingredients are only: 0.1% to 2% protein, 2% to 2.5% fat, 15% to 21% dry matter, and the nutritional value is not high; although there are some dairy products on the market Type of pudding, but the milk content is very low and not enough to supplement protein and other nutrients. [0003] Cheese is a dairy product with high nutritional value, which is rich in high-quality protein, essential amino acids, calcium, vitamins and minerals; a few hundred grams of cheese can provide the calcium conte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 高红艳刘振民王荫榆苗君莅莫蓓红肖杨陈帅石春权郑远荣舒妹王建飞郭本恒
Owner BRIGHT DAIRY & FOOD CO LTD
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