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Preparation method for reproduced cheese preserved at normal temperature and product

A technology for processing cheese and room temperature, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of protein denaturation, cheese melting, low melting point of cheese, etc., and achieve the effect of crispy taste texture and good texture

Active Publication Date: 2014-07-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main ingredients in cheese are fat and protein. If heat drying method is used, on the one hand, it will lead to denaturation of protein. On the other hand, the melting point of cheese is low, and cheese will melt when it exceeds 40°

Method used

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  • Preparation method for reproduced cheese preserved at normal temperature and product
  • Preparation method for reproduced cheese preserved at normal temperature and product
  • Preparation method for reproduced cheese preserved at normal temperature and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The raw material formula of the present embodiment is:

[0043] The raw material formula of the normal temperature preservation processed cheese of table 1 embodiment 1

[0044]

[0045] Preparation:

[0046] (1) Mixing sterilization and emulsification: heat natural cheese, milk powder, sweetener, emulsifying salt, essence and water to 65°C in a melting pot, and stir at 900rpm for 25min to make the material liquid mix evenly;

[0047] (2) Demoulding: The uniformly mixed material liquid is poured into a mold with a depth of 6mm while it is hot, and after cooling, it is placed in an environment of -18°C for preliminary pre-freezing for 6 hours, and then demoulded;

[0048] (3) Pre-freezing: place the unmoulded frozen cheese on a drying plate to distribute evenly, and place it in an environment of -35°C for 12 hours;

[0049] (4) Sublimation drying (primary drying): When the vacuum degree of the vacuum drying chamber reaches 60Pa, send the pre-frozen cheese together w...

Embodiment 2

[0052] The raw material formula of the present embodiment is:

[0053] The raw material formula of the normal temperature preservation processed cheese of table 2 embodiment 2

[0054]

[0055] Preparation:

[0056] (1) Mixing sterilization and emulsification: heat natural cheese, milk powder, sweetener, emulsifying salt and water to 99°C in a melting pot, and stir for 5 minutes at a speed of 3000rpm to make the material liquid mix evenly;

[0057] (2) Demoulding: The uniformly mixed feed liquid is poured into a mold with a depth of 2 mm while it is hot, and after cooling, it is placed in an environment of -25°C for preliminary pre-freezing for 12 hours, and the mold is demoulded;

[0058] (3) Pre-freezing: place the unmoulded frozen cheese on a drying plate to distribute evenly, and place it in an environment of -60°C for 4 hours;

[0059] (4) Sublimation drying (primary drying): When the vacuum degree of the vacuum drying chamber reaches 20Pa, send the pre-frozen cheese...

Embodiment 3

[0062] The raw material formula of the present embodiment is:

[0063] The raw material formula of the normal temperature preservation processed cheese of table 3 embodiment 3

[0064]

[0065] Preparation:

[0066] (1) Mixing sterilization and emulsification: heat natural cheese, milk powder, sweetener, emulsifying salt, essence and water to 85°C in a melting pot, and stir at 600rpm for 15min to make the material liquid mix evenly;

[0067] (2) Demoulding: The uniformly mixed material liquid is poured into a mold with a depth of 6mm while it is hot, and after cooling, place it in an environment of -10°C for preliminary pre-freezing for 6 hours, and then demould;

[0068] (3) Pre-freezing: place the unmoulded frozen cheese on a drying plate to distribute evenly, and place it in an environment of -35°C for 12 hours;

[0069] (4) Sublimation drying (primary drying): When the vacuum degree of the vacuum drying chamber reaches 80Pa, send the pre-frozen cheese together with th...

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Abstract

The invention discloses a preparation method for reproduced cheese preserved at normal temperature and a product. The preparation method comprises the following steps: (1) mixing raw materials for reproduced cheese preserved at normal temperature, heating and evenly agitating to obtain feed liquid; (2) injecting the feed liquid into a die, cooling to room temperature and then primarily pre-freezing at -5 DEG C to -25 DEG C for 2-12 hours, demolding to obtain the reproduced cheese; (3) pre-freezing the reproduced cheese at -35 to -60 DEG C for 4-24 hours, so as to obtain pre-frozen reproduced cheese; (4) keeping the temperature of the pre-frozen reproduced cheese at 15-35 DEG C under the vacuum degree of 100-20Pa, wherein the thermal insulation time at least is the time required for cooling the center temperature of the pre-frozen reproduced cheese to 0 DEG C; and (5) heating up to 35-50 DEG C under the vacuum degree of 80-20Pa, and keeping the temperature for 4-10 hours. The reproduced cheese preserved at normal temperature prepared by the method can be preserved for over six months at normal temperature of 25 DEG C, and is good in flavor, mouthfeel and texture.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing processed cheese preserved at room temperature and a product thereof. Background technique [0002] Cheese is a dairy product with high nutritional value, and its consumption in foreign countries is very high. The per capita consumption of cheese in European and American countries reaches 20Kg, while the per capita consumption of cheese in my country is only 0.027Kg, which is far from foreign countries. In addition to differences in consumption habits, the special flavor and taste of cheese are also difficult to be accepted by Chinese people, so more than 90% of domestic cheese is mainly processed cheese. The moisture content of cheese or processed cheese is about 50%, so cheese products usually need to be refrigerated or frozen to ensure that the microorganisms do not exceed the standard during the shelf life. Generally speaking, within o...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 朱培郭本恒刘振民莫蓓红郑远荣石春权孙颜君焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD
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