Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fruit-vegetable processed cheese spread and preparation method thereof

A processed cheese and spread type technology, which is applied in the field of fruit and vegetable spread type processed cheese and its preparation, and can solve the problems of poor taste, color and texture, etc.

Active Publication Date: 2015-07-15
BRIGHT DAIRY & FOOD CO LTD
View PDF4 Cites 0 Cited by
  • 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 poor mouthfeel, color and texture of the product combined with tomato and processed cheese in the prior art, and to provide a spreadable processed cheese containing tomato and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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

[0051] raw material:

[0052]

[0053] Preparation Process:

[0054] ① Finely cut the natural cheese and cream, then melt and mix with emulsifying salt, sweetener, milk protein concentrate, stabilizer and water at 65°C and 3000rpm stirring speed for 8min to obtain slurry A;

[0055] ②Add an acidity regulator at a stirring speed of 900rpm, stir evenly, heat up to 90°C, homogenize while hot at 20MPa, pasteurize at 88°C for 2min, and obtain slurry B;

[0056] ③Squeeze fresh tomatoes (the freshness is: the time from juicing to high-pressure treatment is no more than 4 hours) at room temperature to extract juice, and after extracting juice, filter through a single layer of gauze to obtain the desired tomato juice. The tomato juice is mixed with Diced tomatoes (cut from fresh tomatoes, 4mm*4mm*4mm) and antioxidants are mixed and subjected to ultra-high pressure treatment at 450MPa for 20 minutes; mixed with the slurry B obtained in step (2) evenly, stirred at 78°C and 1500rpm fo...

Embodiment 2

[0059] raw material:

[0060]

[0061] Preparation Process:

[0062] ① Finely cut the natural cheese and butter, then melt and mix with emulsified salt, sweetener, milk protein concentrate, stabilizer, pigment, flavor and water at 70°C and 1500rpm for 5 minutes at a stirring speed to obtain slurry A ;

[0063] ②Add acidity regulator and seasoning (Brix≥70, Shaanxi Haisheng Fruit Industry Development Co., Ltd.) at a stirring speed of 1200rpm, stir again evenly, heat up to 82°C, homogenize while hot at 18MPa, and homogenize at 80°C Next, pasteurize for 10 minutes to obtain slurry B;

[0064] ③Squeeze fresh tomatoes (the freshness is: the time from juicing to high-pressure treatment is no more than 4 hours) at room temperature to extract juice, and after extracting juice, filter through a single layer of gauze to obtain the desired tomato juice. The tomato juice is mixed with Diced tomatoes (cut from fresh tomatoes, 4mm*4mm*4mm) and antioxidants are mixed and subjected to u...

Embodiment 3

[0067] raw material:

[0068]

[0069]

[0070] Preparation Process:

[0071] ① Subdivide and cut the natural cheese, then melt and mix it with cream, emulsifying salt, sweetener, milk protein concentrate, stabilizer, essence and water at 68°C and 1800rpm stirring speed for 6min to obtain slurry A;

[0072] ② Add acidity regulator and concentrated fruit juice at a stirring speed of 600rpm, stir again evenly, heat up to 87°C, homogenize while hot at 15MPa, pasteurize at 85°C for 6min, and obtain slurry B;

[0073] ③Squeeze fresh tomatoes (the freshness is: the time from juicing to high-pressure treatment is no more than 4 hours) at room temperature to extract juice, and after extracting juice, filter through a single layer of gauze to obtain the desired tomato juice. The tomato juice is mixed with Diced tomatoes (cut from fresh tomatoes, 4mm*4mm*4mm) and antioxidants are mixed and subjected to ultra-high pressure treatment at 450MPa for 18 minutes; mixed with the slurry ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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) adding an acidity regulator, carrying out homogenizing and pasteurizing to obtain a slurry B, (3) performing ultra-high pressure treatment on 5-15% of fresh tomato juice, 3-8% of diced tomatoes and 0.01-0.04% of an antioxidant within a range from 400MPa to 500MPa for 15-20 minutes, and mixing the mixture with the slurry B obtained in the step (2) evenly, and (4) carrying out hot filling and three-stage quick cooling and molding to obtain the product. The preparation method is simple; the processed cheese is comprehensive in nutrition, has the flavor of fresh tomato juice due to crisp diced tomatoes, and further has excellent appearance, color and luster and texture.

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] Tomato is a nutrient-rich food, which is both a vegetable and a fruit; it is rich in carotene, vitamin C and B vitamins. The nutrients per 100 grams of tomato mainly include: 11 kilocalories of energy, 0.06 milligrams of vitamin B, 0.9 grams of protein, 0.2 grams of fat, 3.3 grams of carbohydrates, 5.6 micrograms of folic acid, 1.9 grams of dietary fiber, 63 micrograms of vitamin A, and 375 micrograms of carrots Thiamine 0.02mg, Riboflavin 0.01mg, Niacin 0.49mg, Vitamin C 14mg, Vitamin E 0.42mg, Calcium 4mg, Phosphorus 24mg, Potassium 179mg, Sodium 9.7mg, Iodine 2.5mg, 12mg Magnesium, 0.2 mg iron, 0.12 mg zinc, 0.04 mg copper and 0.06 mg manganese. [0003] Processed cheese is a product made of natural cheese of different maturity as the main raw material, which is me...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 莫蓓红郭本恒刘振民郑远荣石春权焦晶凯朱培孙颜君
Owner BRIGHT DAIRY & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com