Processed mozzarella cheese and preparation method thereof

Abstract

The invention discloses processed mozzarella cheese and a preparation method thereof. The reproduced mozzarella cheese is prepared from the following raw materials: original mozzarella cheese, water,palm oil, casein, modified starch, sodium citrate, sodium hexametaphosphate, dipotassium phosphate, sodium chloride, citric acid, potassium sorbate and natural cheese essence. The processed mozzarellacheese is low in processing cost and high in standardization degree, and can meet the stability of subsequent products. The flavor of the obtained product is similar to that of original mozzarella, and the obtained product is easy to melt, good in wiredrawing property and long in shelf life.

Description

technical field [0001] The invention relates to processed cheese, in particular to processed mozzarella cheese and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] In recent years, the growth of domestic cheese consumption has shown a positive momentum. Since 2011, my country's cheese sales growth has remained above 20% for five consecutive years. In 2015, cheese consumption reached 390,000 tons, of which 370,000 tons were consumed by the catering industry. It can be seen that the rapid growth of domestic cheese consumption is mainly due to the rapid development of the catering market. Among them, pizza processing is the main food used in cheese. With the continuous increase of pizza sales in China, cheese is the most expensive part of pizza cost. The existing technology uses original mozzarella cheese, which leads to high pizza cost, affects the sales of the entire market, and limits the development of cheese in Chi...

AI Technical Summary

Problems solved by technology

With the continuous increase of pizza sales in China, cheese is the most expensive part of pizza cost. The existing technology uses original mozzarella cheese, which leads to high pizza cost, affects the sales of the entire market, and limits the development of cheese in China. ;

[0003] 2. The production process of original mozzarella cheese is complicated and requires a lot of labor. It needs to be curdled by rennet and then separated from the whey. It is heated and stretched to make original mozzarella cheese. In this process, a large amount of emissions will be emitted. whey, whey consumption is more difficult;

[0004] 3. It is difficult to completely standardize the original mozzarella cheese during production, resulting in certain differences in the processing characteristics of different batches of products, and it is difficult to meet the stability of subsequent products;

[0005] 4. Mozzarella cheese is added to the surface of the pizza for baking. Its product characteristics and raw milk conditions will affect its stretchability and burnt spots, and some even produce oil, which will affect the product state;

[0006] 5. The production cost of original mozzarella cheese is relatively high, and 10kg of fresh milk can only produce 1kg of original mozzarella cheese

[0007] 6. The original mozzarella cheese has a short shelf life;

[0008] 7. The existing reprocessed mozzarella cheese is not easy to melt, and the stringiness is not good, and only flavors and stabilizers are used. The flavor is quite different from the original mozzarella, which affects the use of products

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