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Artificial cheese and preparation method thereof

A cheese and product technology, applied in the field of simulated cheese and its preparation, can solve the problems of oiliness and uneven distribution of scorched spots, poor application characteristics of processed cheese, weak stringiness, etc., and achieve simple preparation method and mild flavor , Excellent effect of drawing

Active Publication Date: 2012-09-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of poor application characteristics of existing processed cheese, including: poor melting property, easy crusting, weak drawing property, oily appearance and uneven distribution of scorched spots, etc., and provides a Simulated cheese and preparation method thereof

Method used

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  • Artificial cheese and preparation method thereof
  • Artificial cheese and preparation method thereof
  • Artificial cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The raw material formula of simulated cheese is shown in Table 1.

[0044] The raw material formula of the simulated cheese of table 1 embodiment 1

[0045]

[0046] Mock cheese preparation method:

[0047] (1) Use 2 shearing knives with a blade thickness of 3 mm to shear and pre-mix the raw materials except fat products in a melting pot for 3 minutes, the pre-shear temperature is 20 ° C, and the pre-shear speed is 600 rpm to obtain a slurry ;

[0048] (2) Directly heat the slurry and fat products to 76°C with steam, and stir and emulsify at a speed of 600rpm for 8min;

[0049] (3) Use water cooling to cool down to 30°C within 1 hour, refrigerate at 4°C for 7 days, and use a cutting machine to cut into 3.5mm 3 Granular, that is to say.

Embodiment 2

[0051] The raw material formula of simulated cheese is shown in Table 2.

[0052] The raw material formula of the simulated cheese of table 2 embodiment 2

[0053]

[0054]

[0055] Mock cheese preparation method:

[0056] (1) Use 3 shearing knives with a blade thickness of 5 mm to shear and pre-mix the raw materials except fat products in a melting pot for 3 minutes, the pre-shear temperature is 25 ° C, and the pre-shear speed is 700 rpm to obtain a slurry ;

[0057] (2) Directly heat the slurry and fat products to 90°C with steam, and stir and emulsify at a speed of 600rpm for 5min;

[0058] (3) Use air cooling to cool down to 30°C within 1 hour, refrigerate at 2°C for 2 days, and use a cutting machine to cut into 2mm 3 Granular, that is to say.

Embodiment 3

[0060] The raw material formula of simulated cheese is shown in Table 3.

[0061] The raw material formula of the simulated cheese of table 3 embodiment 3

[0062]

[0063]

[0064] Mock cheese preparation method:

[0065] (1) Use 3 shear knives with a blade thickness of 5 mm to shear and pre-mix the raw materials except fat products in a melting pot for 4 minutes, the pre-shear temperature is 30 ° C, and the pre-shear speed is 100 rpm to obtain a slurry ;

[0066] (2) Directly heat the slurry and fat products to 95°C with steam, and stir and emulsify at a speed of 100rpm for 6min;

[0067] (3) Use water cooling to cool down to 10°C within 1 hour, refrigerate at 6°C for 4 days, and use a cutting machine to cut into 5mm 3 Granular, that is to say.

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Abstract

The invention discloses an artificial cheese and a preparation method thereof. The artificial cheese is prepared from the following raw materials: 11.5% to 26% of milk solid substance, 22% to 50% of fatty acid product, 1% to 2.5% of emulsifying salt, 0.3% to 0.6% of acidity regulator, 0% to 15% of stabilizer, 0% to 1.8% of seasoning, 0% to 0.05% of pigment, 0% to 0.1% of preserving agent, 0% to 0.2% of flavor substance and 20.94% to 49.02% of water, wherein the emulsifying salt is the mixture of phosphate and 0.5% to 1.5% of citrate, or acidic sodium aluminum phosphate; the phosphate is 0.2% to 0.7% of sodium hexametahposphate and 0.2% to 0.4% of potassium phosphate, sodium phosphate or sodium pyrophosphate. The preparation method comprises the steps of: shearing and premixing all the raw materials except the fatty acid product to obtain a slurry, wherein 2 to 5 shear knives are used and the blade thickness of each shear knife is 3mm to 8mm; heating the slurry and the fatty acid product, and then stirring and emulsifying; and cooling and then refrigerating the resulting product to obtain the artificial cheese. The artificial cheese disclosed by the invention has mild flavor, can keep the original characteristic flavor and functional features of classical cheese, can be used for making pizza, and has excellent meltability and drawing property and the shelf life at least lasts for six months. The preparation method disclosed by the invention is simple, fast and easy to operate.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a simulated cheese and a preparation method thereof. Background technique [0002] Western food culture has become more and more popular after the Beijing Olympic Games and the Shanghai World Expo, especially pizza. With the opening of fast food chain stores and hotels across the country, it is welcomed by more and more Chinese consumers. The cheese commonly used to make pizza toppings is mozzarella cheese, which is characterized by strong stringiness after baking, easy melting, and even distribution of burnt spots. The consumption of pizza cheese in China is increasing at a rate of more than 20% every year. The high cost of natural mozzarella cheese is not conducive to the popularization of cheese culture. Because the simulated cheese does not use natural cheese, it is convenient for raw material warehouse management, and the cost is relatively low, which is conducive to the comm...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/093
Inventor 郑远荣刘振民莫蓓红石春权高红艳陈帅凌勇飚
Owner BRIGHT DAIRY & FOOD
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