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Cheese and preparation method thereof

A cheese and dry powder technology, applied in the field of cheese and its preparation, can solve problems such as poor cheese flavor, and achieve the effects of excellent taste, unique flavor and simple preparation process

Active Publication Date: 2012-10-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects that the existing cheese has poor flavor and is difficult to be accepted and recognized by Chinese consumers, and to provide a preparation method of cheese and the product thereof, which has unique flavor and good taste, and is easy to prepare. The process is simple and the time required for preparation is short

Method used

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  • Cheese and preparation method thereof
  • Cheese and preparation method thereof
  • Cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Raw material formula:

[0062]

[0063] Preparation process: refer to figure 1 Route 2

[0064] (1) Mix malt extract, milk protein powder and white granulated sugar evenly to obtain a dry powder mixture;

[0065] (2) Mix whole milk and cream, slowly heat up to 50°C, and mix it with the dry powder mixture in step (1) under stirring to obtain a slurry, and stir evenly; the stirring speed is 1800rpm, and the stirring time 40min; after stirring, cool to 8°C for hydration, the hydration temperature is 8°C, and the hydration time is 45min;

[0066] (3) Raise the temperature of the above slurry to 65°C for homogenization, the temperature of homogenization is 65°C, and the pressure of homogenization is 150bar; sterilization, the temperature of sterilization is 80°C, and the time of sterilization is 15s; after cooling to 30°C;

[0067] (4) Fermenting the above-mentioned slurry and starter, the temperature of fermentation is 30°C, the time of fermentation is 15h, and the e...

Embodiment 2

[0072] Raw material formula:

[0073]

[0074]

[0075] Preparation process: refer to figure 1 Route 1

[0076] (1) Mix malt extract, milk protein powder and white granulated sugar evenly to obtain a dry powder mixture;

[0077] (2) Mix skim milk and cream, slowly heat up to 50°C, and mix it with the dry powder mixture in step (1) under stirring conditions to obtain a slurry, and stir evenly; the stirring speed is 2200rpm, and the stirring time is 20min; after stirring, cool to 4°C for hydration, the hydration temperature is 4°C, and the hydration time is 70min;

[0078] (3) Raise the temperature of the above slurry to 60°C for homogenization, the temperature of homogenization is 60°C, and the pressure of homogenization is 50 bar; sterilization, the temperature of sterilization is 85°C, and the time of sterilization is 300s; after cooling to 29°C;

[0079] (4) Ferment the above-mentioned slurry and starter, the temperature of fermentation is 29°C, the time of ferment...

Embodiment 3

[0083] Raw material formula:

[0084]

[0085]

[0086] Preparation process: refer to figure 1 Route 2

[0087] (1) uniformly mixing malt extract, milk protein powder, whole milk powder and white granulated sugar to obtain a dry powder mixture;

[0088] (2) Mix whole milk and cream, slowly heat up to 45°C, and mix it with the dry powder mixture in step (1) under stirring conditions to obtain a slurry, and stir evenly; the stirring speed is 2000rpm, and the stirring time for 20 minutes; after stirring, cool to 2°C for hydration, the hydration temperature is 2°C, and the hydration time is 30 minutes;

[0089] (3) Raise the temperature of the above slurry to 55°C, homogenize, the temperature of homogenization is 55°C, and the pressure of homogenization is 200bar; sterilization, the temperature of sterilization is 85°C, and the time of sterilization is 300s; after cooling to 35°C;

[0090] (4) Mix and ferment the above slurry and starter, the fermentation temperature is ...

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Abstract

The invention discloses a preparation method of cheese. The preparation method comprises the steps: (1), mixing malt extract and milk protein powder to obtain dry powder mixture; (2), raising the temperature of cow milk to 40 to 50 DEG C, stirring, mixing with the dry powder mixture to obtain pulp stock, and then hydrating the pulp stock after stirring and cooling; (3) raising the temperature of the pulp stock obtained in the step (2) to 50 to 65 DEG C, homogenizing, sterilizing, and cooling the temperature of the pulp stock to 27 to 37 DEG C; (4), mixing the pulp stock in the step (3) with a leavening agent and leavening, and the leavening agent is lactococcus lactis subsp lactis and lactococcus lactis cremoris; (5), cooling the temperature of the pulp stock in the step (4) to 20 to 25 DEG C and performing any one of the following operations: operation I, damaging curd and homogenizing; and operation II, damaging the curd, placing the curd into a die or a cloth bag to discharge whey, and the amount of the discharged whey is smaller than or equals to 50% but not is zero. The cheese prepared by the method has unique aroma, good taste, simple preparation process and various processing methods, can be suitable for different production lines, and needs short time for preparation.

Description

technical field [0001] The invention relates to a cheese and a preparation method thereof. Background technique [0002] Cheese (also known as: cheese) is a fresh or mature dairy product made from raw milk, skimmed milk, buttermilk, cream, cream, milk protein powder or a mixture thereof, after curdling. Cheese is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, which is easily digested by the human body and can also promote the strengthening of bones and teeth. In addition, the lactic acid bacteria and their metabolites in cheese have a certain health care effect on the human body, which is conducive to maintaining the stability and balance of normal flora in the human intestinal tract, preventing constipation and diarrhea, and improving immunity. The lactose content in cheese is extremely low, which can reduce the occurrence of lactose intolerance. Almost all nutrients in cheese are better than yogurt and milk, and it is easy to digest and absorb,...

Claims

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Application Information

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IPC IPC(8): A23C19/02
Inventor 高红艳莫蓓红石春权陈帅郑远荣刘振民
Owner BRIGHT DAIRY & FOOD
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