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Fruit-vegetable processed cheese spread and preparation method thereof

A processed cheese and spread-type technology, which is applied to the field of fruit and vegetable spread-type processed cheese and its preparation, can solve the problems of low sensory evaluation, poor taste, color and texture of the product, etc.

Active Publication Date: 2015-06-24
BRIGHT DAIRY & FOOD CO LTD
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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 of the combination of vegetables, fruits and processed cheese in the prior art, resulting in poor taste, color and texture of the product, and low sensory evaluation of the product, and to provide a smear containing fruits and vegetables Processed cheese and its preparation method

Method used

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  • Fruit-vegetable processed cheese spread and preparation method thereof
  • Fruit-vegetable processed cheese spread and preparation method thereof
  • Fruit-vegetable processed cheese spread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] raw material:

[0044]

[0045] Preparation Process:

[0046] ① Finely cut the natural cheese and butter, then melt and mix with emulsified salt, sweetener, milk protein concentrate, stabilizer and water at 65°C and 3000rpm stirring speed for 8min to obtain slurry A;

[0047] ② Add mango pulp, pumpkin pulp, fruit juice concentrate (Brix ≥ 70, Shandong Jiamei Food Industry Co., Ltd.), acidity regulator and antioxidant under the stirring condition of 900rpm, and then stir evenly to obtain slurry B;

[0048] ③Raise the temperature of slurry B to 90°C, homogenize while it is hot, the homogenization pressure is 20MPa, and then pasteurize at 88°C for 2 minutes;

[0049] ④ Filling while it is hot, three-stage rapid cooling and molding, using 45°C hot water, 20°C room temperature water and ice water for three-stage cooling, the processing time is 25 minutes, the product center temperature is lower than 23°C, and it can be refrigerated.

Embodiment 2

[0051] raw material:

[0052]

[0053] Preparation Process:

[0054] ① Finely cut the natural cheese and butter, then melt and mix with emulsifying salt, sweetener, milk protein concentrate, stabilizer and water at 70°C and 1500rpm stirring speed for 5min to obtain slurry A;

[0055] ② Add mango pulp, pumpkin pulp, fruit juice concentrate (Brix ≥ 70, Delo Food and Beverage Ingredients Co., Ltd.), acidity regulator, antioxidant, food flavor and pigment under the stirring condition of 1200rpm, and stir evenly to obtain slurry B Obtain slurry B;

[0056] ③Raise the temperature of material B to 82°C, homogenize while it is hot, the homogenization pressure is 18MPa, and then pasteurize at 80°C for 10 minutes;

[0057] ④ Filling while it is hot, three-stage rapid cooling and forming, using 55°C hot water, 10°C room temperature water and ice water for three-stage cooling, the processing time is 30 minutes, the product center temperature is lower than 20°C, and it can be refriger...

Embodiment 3

[0059] raw material:

[0060]

[0061]

[0062] Preparation Process:

[0063] ① Subdividing and cutting the natural cheese, then melting and mixing with cream, emulsifying salt, sweetener, milk protein concentrate, stabilizer and water at 68°C and stirring speed of 1800rpm for 6min to obtain slurry A;

[0064] ② Add mango pulp, pumpkin pulp, fruit juice concentrate (Brix70-72 Shaanxi Haisheng Fruit Industry Development Co., Ltd.), acidity regulator, antioxidant and food flavor under the stirring condition of 600 rpm, and stir again to obtain slurry B;

[0065] ③Raise the temperature of material B to 87°C, homogenize while it is hot, the homogenization pressure is 15MPa, and then pasteurize at 85°C for 6 minutes;

[0066] ④ Filling while it is hot, three-stage rapid cooling and forming, using 50°C hot water, 20°C room temperature water and ice water for three-stage cooling, the processing time is 25 minutes, the product center temperature is lower than 24°C, and it can b...

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Abstract

The invention discloses a preparation method of a processed cheese spread and the processed cheese spread obtained by the preparation method. The preparation method comprises the steps of (1) evenly mixing 15%-25% of natural cheese, 1%-5% of milk protein concentrate, 11%-30% of milk fat, 0.2%-0.5% of emulsifying salt, 8%-11% of a sweetener, 0.4%-1.0% of a stabilizer and water together, (2) evenly mixing the mixture obtained in the step (1) with 5%-12% of mango pulp, 1%-3% of pumpkin pulp, 0.5%-2.5% of fruit concentrated juice, 0.2%-0.42% of an acidity regulator and 0.01%-0.04% of an antioxidant, (3) carrying out homogenizing at a temperature ranging from 82 DEG C to 90 DEG C and under pressure within the range from 15MPa to 20MPa, and pasteurizing, and (4) carrying out hot filling and three-stage quick cooling and molding. The preparation method is simple in process; the processed cheese is comprehensive in nutrition, excellent in flavor, fused in taste, and also has excellent appearance, color and luster and texture, and the quality guarantee period of the product is 4 months.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a fruit and vegetable spread type processed cheese and a preparation method thereof. Background technique [0002] Vegetables and fruits are rich in protein, minerals, vitamins and dietary fiber, etc., and have high nutrition. However, most consumers tend not to like to eat vegetables, and fruit juices and snacks that use vegetables as raw materials all encounter the problem of low taste acceptance. [0003] Processed cheese is a product made of natural cheese of different maturity as the main raw material, which is melted with emulsifiers and stabilizers after crushing. The preparation process of processed cheese is complicated, and even small changes in process parameters may cause great differences in the appearance, color, texture and taste of processed cheese. For different additives, it is also necessary to conduct in-depth research on the preparation process in order to pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/082
Inventor 莫蓓红郭本恒刘振民高红艳凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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