Spreadable processed cheese and preparation method thereof
A processed cheese and spread-type technology, which is applied in the field of spread-type processed cheese and its preparation, can solve the problems such as the limited number of spread-type processed cheese varieties, and achieves excellent spreadability, rich milk flavor and high nutritional value. Effect
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[0026] In a second aspect, the present invention also provides a method for preparing the spread-type processed cheese, the method comprising the following steps:
[0027] (1) Combine natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose, sugar, water, emulsifying salt, xanthan gum, mono- and diglyceride fatty acid esters, sodium alginate, modified starch, table salt and After the citric acid is mixed, a mixture is obtained;
[0028] (2) sterilization, homogenization and heat preservation after the mixture is heated and stirred;
[0029] (3) Filling and cooling.
[0030] Further, in step (2), heating and stirring are performed at a rotational speed of 900-1500 rpm for 1-2 min. The heating temperature is the upper limit of the sterilization temperature. Under the selected conditions, the ingredients are mixed quickly and thoroughly.
[0031] Further, in step (2), the temperature of the sterilization is 95-99° C. and the time is 2-5 minutes, and unde...
Embodiment 1
[0037] A spread-type processed cheese is prepared from raw materials with the following mass contents: 18% of natural cheese, 14.6% of butter, 13.7% of skimmed milk powder, 0.8% of whey protein powder, 1.0% of polydextrose, 1.0% of white granulated sugar, and emulsified salt 7‰, xanthan gum 0.1%, mono- and diglycerol fatty acid esters 0.2%, sodium alginate 0.2%, modified starch 0.1%, table salt 0.4%, citric acid 0.1%, and the balance is water. The emulsified salt is composed of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 1:1. The modified starch is sodium starch octenyl succinate.
[0038] The specific steps of the method for preparing processed cheese are as follows: mixing → heating and stirring → sterilization → homogenization → heat preservation → filling → cooling.
[0039] (1) Mixing: Mix natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose and white sugar raw materials in a melting pot, add an appropriate amount of wate...
Embodiment 2
[0048] A spread-type processed cheese is prepared from raw materials with the following mass contents: 30% of natural cheese, 19.6% of butter, 5.9% of skimmed milk powder, 1.4% of whey protein powder, 1.4% of polydextrose, 1.4% of white granulated sugar, and emulsified salt 12‰, xanthan gum 0.2%, mono- and diglycerol fatty acid esters 0.3%, sodium alginate 0.3%, modified starch 0.3%, table salt 0.6%, citric acid 0.3%, and the balance is water. The emulsified salt is composed of sodium hexametaphosphate and trisodium phosphate in a mass ratio of 3:1. The modified starch is sodium starch octenyl succinate.
[0049] The specific steps of the method for preparing processed cheese are as follows: mixing → heating and stirring → sterilization → homogenization → heat preservation → filling → cooling.
[0050](1) Mixing: Mix natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose and white sugar raw materials in a melting pot, add an appropriate amount of water...
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