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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.

Inactive Publication Date: 2018-01-05
青岛德信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, its production process is relatively simple, and it is not suitable for large-scale enterprise production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a formula and making method of frozen burnt cheese paste. The making method comprises the following steps of mixing cream with butter, reprocessed cheddar cheese, cheddar cheese, sugar and other ingredients, then making burnt cheese paste semi-finished products through an intermittent ultrasonic-assisted chopping technology, performing decompressed rapid freezing to obtainthe frozen burnt cheese paste, and performing packaging to obtain products. The frozen burnt cheese paste is unfrozen, the unfrozen burnt cheese paste is applied on bread or cakes, and baking is conducted so as to obtain delicious burnt cheese products. Through the intermittent ultrasonic-assisted chopping technology, raw materials are heated, and then the heated materials are mixed, so that the juice isolation rate of products can be effectively reduced, the emulsifying effect can be guaranteed, and the elasticity and the fine and smooth degree of the products can be strengthened; through decompressed rapid freezing, the temperature of the products can be rapidly reduced, the flavor and the nutrient quality of the products can be maintained, and the shelf life can be prolonged; the frozenburnt cheese paste can be suitable for large-scale factory production, is stable in quality, rich in nutrition, tasty in mouth feel, convenient to use, and convenient to transport and sell; and the problems that loss caused by on-site making is large, the product yield is instable and the food hygiene and safety cannot be guaranteed are solved.

Description

Technical field [0001] The invention belongs to the field of food preparation, and relates to a formula and a preparation method of frozen rock-seared cheese sauce. Background technique [0002] Iwagaki cheese is a new bakery product developed in recent years. It originated in New Zealand. It is baked by spreading Iwagaki cheese sauce on the surface of toast bread and other products. It has a unique rockyaki shape. The rocky yogurt product breaks the consistent image of high-calorie and high-sugar desserts. It combines the western dessert style with the soft taste of the East. The taste is moist and soft, dense and mellow, and is favored by consumers. At present, rock yaki cheese sauce is mostly made on-site, and there is no factory-produced packaged product for sale. The present invention provides a formula and production method for frozen rock yaki cheese sauce, which is suitable for large-scale factory production, has stable quality, rich nutrition and taste Delicious, easy t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/093
Inventor 孙玉强迟淑慧
Owner 青岛德信食品有限公司
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