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Normal-temperature processed cheese and preparation method thereof

A technology for processed cheese at normal temperature, which is applied in the field of processed cheese at normal temperature and its preparation. It can solve problems such as unstable quality, easy oil and water separation, and granulated texture, and achieve a good taste effect

Active Publication Date: 2014-04-09
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 easy oil and water separation, granulated texture and unstable quality of cheese in the prior art at normal temperature, and to provide a normal temperature processed cheese and its preparation method

Method used

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  • Normal-temperature processed cheese and preparation method thereof
  • Normal-temperature processed cheese and preparation method thereof
  • Normal-temperature processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Table 1 The raw material formula of the room temperature processed cheese of Example 1

[0049]

[0050]

[0051] The preparation method is as follows:

[0052] (1) Pre-mix the stabilizer, flavoring agent and emulsifier uniformly;

[0053] (2) Stir the mixture of step (1) into 50% water, stir and heat at 60°C until the material is uniform;

[0054] (3) Add natural cheese, emulsifying salt, and the remaining 50% water into the melting pot, heat to 50°C, 700RPM and stir until the cheese melts;

[0055] (4) Pour the solution obtained in step (2) into the melting pot in step (3), stir at 700RPM and raise the temperature to 90°C, keep it warm and sterilize for 8min;

[0056] (5) Homogenization, the first stage pressure is 150bar, the second stage pressure is 50bar, and the homogenization temperature is 88℃;

[0057] (6) Pouring and cooling to 2°C to form;

[0058] (7) The processed cheese obtained in step (6) is vacuum dried at 0°C, and the moisture content reaches 20%, and then packed w...

Embodiment 2

[0060] Table 2 The raw material formula of the room temperature processed cheese of Example 2

[0061]

[0062]

[0063] Preparation:

[0064] (1) Mix the stabilizer, emulsifier and preservative in a vertical mixer evenly;

[0065] (2) Stir the mixture of step (1) into 40% water, stir and heat at 80°C until the material is uniform;

[0066] (3) Add natural cheese, emulsifying salt, and the remaining 60% water into the melting pot, heat to 60°C, 600RPM, and stir until the cheese melts;

[0067] (4) Pour the solution obtained in step (2) into the melting pot in step (3), stir and heat up to 95°C at 600RPM, and keep the temperature for 5 minutes for sterilization;

[0068] (5) Homogenization, the first-stage pressure is 160bar, the second-stage pressure is 40bar, and the homogenization temperature is 95℃;

[0069] (6) Pouring and cooling to 10°C to form;

[0070] (7) The processed cheese obtained in step (6) is vacuum dried at 10°C, and the moisture content reaches 12%, and then it is packed ...

Embodiment 3

[0072] Table 3 The raw material formula of the room temperature processed cheese of Example 3

[0073]

[0074]

[0075] Preparation:

[0076] (1) Pre-mix stabilizers, flavoring agents, emulsifiers and preservatives uniformly;

[0077] (2) Stir the mixture of step (1) into 60% water, stir and heat at 90°C until the material is uniform;

[0078] (3) Add cheese, emulsifying salt, acidity regulator, and the remaining 40% water to the melting pot, heat to 70℃, 800RPM and stir until the cheese melts;

[0079] (4) Pour the solution obtained in step (2) into the melting pot in step (3), stir and heat up to 92°C at 800RPM, and keep it warm for 6min;

[0080] (5) Homogenization, the first-stage pressure is 150bar, the second-stage pressure is 50bar, and the homogenization temperature is 90℃;

[0081] (6) Pouring and cooling to 20℃ to form;

[0082] (7) Put the processed cheese obtained in step (6) in a 30°C oven, and vacuum package after the moisture reaches 15%.

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Abstract

The invention discloses normal-temperature processed cheese and a preparation method thereof. The preparation method comprises the following steps: S1, (1) uniformly mixing a stabilizer and an emulsifier to obtain a mixture A, adding the mixture A into water, performing stirring and heating until materials are uniform to obtain a mixture B, and (2) melting natural cheese, emulsifying salt and the water by heating to obtain a mixture C, wherein the step (1) and the step (2) can be carried out in a random order, and the addition amount of the water in the step (1) accounts for 40-90 percent of the total addition amount of the water; S2, uniformly mixing the mixture B and the mixture C, and performing heating, sterilization and uniform stirring; S3, performing homogenizing; S4, performing pouring, cooling and molding; S5, performing drying until the water content is 9-40 percent, and performing packaging to obtain the normal-temperature processed cheese. According to the normal-temperature processed cheese provided by the invention, the defects of oil separation, water separation, granulation and instable quality are overcome. The normal-temperature processed cheese can be stored and sold at normal temperature.

Description

Technical field [0001] The invention relates to a processed cheese at room temperature and a preparation method thereof. Background technique [0002] At present, the Chinese cheese market mainly includes mozzarella cheese, sliced ​​cheese, spread cheese, stick cheese, etc., all of which have common characteristics need to be refrigerated at 2-6°C or frozen at -18°C. This storage attribute determines that the Chinese cheese market is concentrated in large chain supermarkets in large and medium-sized cities, while small convenience stores, supermarkets and underdeveloped areas have no sales. Although the annual growth rate of the Chinese cheese market has reached double digits, due to the small base, the per capita annual consumption of cheese in China is still less than 50 grams. On the other hand, liquid milk and yogurt have developed rapidly after the development of normal temperature products in China, and the market capacity has doubled. Therefore, the development of room t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/082
Inventor 郑远荣郭本恒刘振民莫蓓红石春权焦晶凯朱培孙颜君凌勇飚
Owner BRIGHT DAIRY & FOOD
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