Fat-free cheese, preparation method and raw material composition of fat-free cheese
A raw material composition, fat technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of complex preparation process, unsatisfactory consumer satisfaction, poor taste and state of zero-fat cheese, and achieve fine and smooth taste and quality. structure, fresh high-quality cheese flavor, cholesterol-lowering effect
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Embodiment 1
[0056] Raw material formula:
[0057] Raw material type
Dosage
skim milk
70g
White sugar
3.1g
6.3g
0.1g
0.2g
Hydroxypropyl Distarch Phosphate
0.1g
0.2g
2.5u
Strawberry jam
15g
5g
[0058] The preparation method comprises the following steps:
[0059] Mix milk protein powder (fat content 1.1%), white granulated sugar, and stabilizer evenly, slowly add it to skim milk (fat content 0.2%) heated to 40°C, and mix with shear at the same time, the shear speed is 2500rpm, the shear Cut the mixing time to 25 minutes, then let it stand for 80 minutes, heat to 65°C, homogenize with 200 bar pressure, sterilize at 95°C for 5 minutes, cool to the fermentation temperature of 35°C, add starter to start fermentation, stop when the pH is 4.6, the time is After 15...
Embodiment 2
[0062] Raw material formula:
[0063] Raw material type
Dosage
skim milk
85.24g
White sugar
7.8g
milk protein powder
6.5g
0.2g
0.1g
Hydroxypropyl Distarch Phosphate
0.1g
2.0u
cream flavor
0.06g
[0064] The preparation method comprises the following steps:
[0065] Mix milk protein powder (fat content 1.3%), white granulated sugar, and stabilizer evenly, and slowly add it to skim milk (fat content 0.25%) heated to 50°C, while mixing with shearing, the shearing speed is 2000rpm, shear Cut the mixing time to 10 minutes, then let it stand for 40 minutes, heat to 60°C, homogenize with 200 bar pressure, sterilize at 95°C for 5 minutes, cool to the fermentation temperature of 33°C, add starter to start fermentation, stop when the pH is 4.6, the time is After 16 hours, turn over the material and cool it down to 22°C, enter the back press...
Embodiment 3
[0068] Raw material formula:
[0069] Raw material type
Dosage
skim milk
89.9g
White sugar
4.5g
milk protein powder
4.6g
0.5g
0.05g
Phytosterols
0.15g
0.1g
Hydroxypropyl Distarch Phosphate
0.2g
starter
1.5u
[0070] The preparation method comprises the following steps:
[0071] Mix milk protein powder (fat content 2.0%), white granulated sugar, and stabilizer evenly, slowly add it to skim milk (fat content 0.1%) heated to 45°C, and mix with shear at the same time, the shear speed is 1500rpm, the shear Cut the mixing time to 30 minutes, then let it stand for 90 minutes, heat to 65°C, homogenize with 250 bar pressure, sterilize at 95°C for 5 minutes, cool to the fermentation temperature of 30°C, add starter to start fermentation, stop when the pH is 4.65, the time is After 20.5 hours, the material is...
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