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Blocky spicy processed cheese and preparation method thereof

A processed cheese and spicy technology, which is applied in the field of spicy block processed cheese and its preparation, can solve the problems of uneven spiciness, great influence on texture, water separation, etc., and achieve rich nutrition and pure spicy taste , the effect of uniform texture

Active Publication Date: 2015-11-18
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the process of preparing spicy block processed cheese, the inventor selected the raw materials of chili on the market, including fresh chili, dried chili and chili paste (pickled and fermented chili), and found that there are several problems: first, all the raw materials of chili will cause The spiciness is uneven and cannot be controlled consistently; secondly, when packed in cans, there is a hidden danger that the chili flakes are caught in the middle of the packaging film, which affects the shelf life of the cheese; thirdly, both have a great impact on the texture: the fresh chili has a high water content, and the processed Cheese is prone to dehydration of pepper parts, resulting in abnormal state, taste, and shelf life; during the processing of dried peppers, it is difficult to control the sanitation of dried peppers, and it is easy to bring in impurities; There will be additives such as preservatives, which will have a great impact on cheese processing, and the taste and state are not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Raw materials: cheddar cheese 30%, whole milk powder 15%, cream 10%, sodium citrate 0.8%, water-soluble capsicum oleoresin (type 6%) 6%, water 38.2%;

[0032] Preparation:

[0033] (1) Add cheddar cheese, whole milk powder, cream, and sodium citrate into the cheese melting pot, cover the lid, pour all the water in the formula, start the quick knife stirring, the speed is 1200-1300r / min, and heat at the same time Raise the temperature to 88-90°C, keep warm for 1min after the temperature is stable;

[0034] (2) Pass the capsicum oleoresin through the feeding tank on the melting pot cover, reduce the speed of the fast knife to 600r / min, add it into the melting pot at a speed of 10mL / s while stirring, and mix all the materials under the action of the fast knife stirring 30s;

[0035] (3) The completely dissolved material is sterilized at 140°C for 10s, then cooled to 85°C by a vacuum cooler, and then pumped to a sterile tank;

[0036] (4) Aseptic filling, the finished pr...

Embodiment 2

[0038]Raw materials: cheddar cheese 45%, casein powder 8%, cream 20%, sodium hexametaphosphate 1.2%, water-soluble capsicum oleoresin (type 6%) 2%, paprika 2%, water 21.8%;

[0039] Preparation:

[0040] (1) Add cheddar cheese, casein powder, butter, and sodium hexametaphosphate into the cheese melting pot, cover the lid, pour all the water in the formula, start the quick knife stirring, the speed is 1400-1500r / min, and heat up at the same time , to 91 ~ 92 ℃, after the temperature is stable, keep warm for 2 minutes;

[0041] (2) Put chili oleoresin and chili powder through the feeding tank on the melting pot cover, reduce the speed of the fast knife to 600r / min, add them into the melting pot at a speed of 15mL / s while stirring, and under the action of fast knife stirring, make Mix all materials for 30s;

[0042] (3) The completely dissolved material is sterilized at 150°C for 20s, then cooled to 85°C by a vacuum cooler, and pumped to a sterile tank;

[0043] (4) Aseptic fi...

Embodiment 3

[0045] Ingredients: 40% mozzarella cheese, 10% casein powder, 15% cream, 0.5% sodium hexametaphosphate, 0.5% tricalcium phosphate, 3% water-soluble capsicum oleoresin (type 6%), 3% paprika, water 28%;

[0046] Preparation:

[0047] (1) After adding mozzarella cheese, casein powder, butter, sodium hexametaphosphate, and tricalcium phosphate into the cheese melting pot, cover the lid, pour all the water in the formula, start the quick knife stirring, and the speed is 1300~1350r / min, while heating up to 89-90°C, after the temperature is stable, keep it warm for 1.5min;

[0048] (2) Put chili oleoresin and chili powder through the feeding tank on the melting pot cover, reduce the speed of the fast knife to 600r / min, add them into the melting pot at a speed of 5mL / s while stirring, and under the action of fast knife stirring, make Mix all materials for 30s;

[0049] (3) The completely dissolved material is sterilized at 145°C for 20s, then cooled to 85°C by a vacuum cooler, and...

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Abstract

The invention discloses blocky spicy processed cheese and a preparation method thereof. According to the preparation method, the blocky spicy processed cheese comprises spicy raw materials on the basis of conventional raw materials of processed cheese, and the spicy raw materials include capsicum oleoresin. The preparation process comprises the following steps: (1) mixing the raw materials, namely, heating all the materials, except for the spicy raw materials, shearing and stirring at the speed of 1200-1500r / min with a sharp knife, heating to 88-92 DEG C, and performing heat preservation for 1-2 minutes, thereby obtaining a mixture; (2) mixing the mixture with spicy raw materials uniformly; (3) performing instant sterilization at super-high temperature, and cooling; and (4) performing sterile filling. The blocky spicy processed cheese is stable in texture, has a uniform spicy degree, creates a new taste variety of processed cheese, and serves as a product with high nutritive value for consumers liking spicy food.

Description

technical field [0001] The invention belongs to the field of food and relates to a spicy block processed cheese and a preparation method thereof. Background technique [0002] Cheese is a high-end concentrated dairy product, which is a solid dairy product obtained by fermenting fresh milk, curdling, cutting, pressing, and maturing. Contains high-quality protein, fat, and a very small amount of carbohydrates. Moreover, during the ripening process of cheese, protein is degraded into small molecular peptides, and fat is decomposed into fatty acids, which are more easily absorbed by the human body. Cheese is an easily absorbed dairy product! [0003] Chili peppers are native to tropical regions of Latin America, and the country of origin is Mexico. At the end of the 15th century, after Columbus discovered America, he brought peppers back to Europe and spread to other parts of the world. It was introduced into China in the Ming Dynasty. In China, it is mainly distributed in ...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 石春权刘振民莫蓓红郑远荣焦晶凯朱培孙颜君于华宁高红艳凌勇飚
Owner BRIGHT DAIRY & FOOD
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