Formula and making method of frozen burnt cheese paste
A production method and cheese technology, which are applied in dairy products, cheese substitutes, applications, etc., can solve problems such as being unsuitable for large-scale enterprise production, and achieve the effects of maintaining product flavor and nutritional quality, stable quality and convenient use.
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Embodiment 1
[0019] Mix the raw materials in the following proportions: 20% cream, 20% sugar, 20% remade Cheddar cheese slices, 5% Cheddar cheese, 1% emulsified salt, 3% glucose, 9% milk powder, 5% non-dairy creamer, Palm oil 1%, starch 1%, butter 15%. Add the mixed raw materials to the ultrasonic jacketed pot in order. The heating temperature is 95℃, the cutting speed of the cutting knife is 10r / min, the ultrasonic power is 400W, the frequency is 20Hz, ultrasonic 40s intermittent 10s heating, cutting and mixing for 40 minutes, pasteurization Then, freeze under reduced pressure at -10°C for 120 minutes, at a pressure of 50kPa, and packaged as frozen rocky yogurt sauce.
[0020] The frozen rock yaki cheese sauce produced by this process has a sensory evaluation score of 38 points (out of 40 points). After being placed for 24 hours at 4°C, the hardness is 222.7mN, the water holding capacity is 95.23%, and the viscosity is 11028mPa﹒ s.
Embodiment 2
[0022] Mix the raw materials in the following proportions: 18% cream, 21% sugar, 22% remade cheddar cheese slices, 5.5% cheddar cheese, 2% emulsified salt, 4% glucose, 9% milk powder, 6% non-dairy creamer, 1.5% palm oil, 2% starch, 10% butter. Add the mixed raw materials to the ultrasonic jacketed pot in order. The heating temperature is 98℃, the cutting speed of the cutting knife is 50r / min, the ultrasonic power is 600W, the frequency is 40 Hz, the ultrasonic is 45s intermittently and 15s is heated, chopped and mixed for 60 minutes. After sterilization, it was frozen under reduced pressure at -15°C for 220 minutes, and the pressure was 50kPa, and the package was frozen rocky yogurt sauce.
[0023] The frozen rock yaki cheese sauce produced by this process has a sensory evaluation score of 38.5 points (out of 40 points). After being placed at 4°C for 24 hours, the hardness is 212.7mN, the water holding capacity is 97.63%, and the viscosity is 17128mPa. s.
Embodiment 3
[0025] Mix the raw materials in the following proportions: 21% cream, 15% sugar, 21% remade cheddar cheese slices, 3% cheddar cheese, 3% emulsified salt, 3% glucose, 8% milk powder, 3.5% non-dairy creamer, 0.5% palm oil, 2% starch, 20% butter. Add the mixed raw materials to the ultrasonic jacketed pot in order. The heating temperature is 98℃, the speed of the cutting knife is 20r / min, the ultrasonic power is 700W, the frequency is 20 Hz, the ultrasonic 60s intermittent 15s heating, cutting and mixing for 120min, pasteurize After sterilization, it was frozen under reduced pressure at -15°C for 400min, and the pressure was 50kPa, and the package was frozen rocky yogurt sauce.
[0026] The frozen rock yaki cheese sauce produced by this process has a sensory evaluation score of 39 points (out of 40 points). After being placed at 4°C for 24 hours, the hardness is 242.7mN, the water holding capacity is 98.12%, and the viscosity is 19128mPa. s.
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