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Fresh soft cream and preparation thereof

A soft and cheese technology, applied in the direction of buttermilk, dairy products, cheese substitutes, etc., can solve the problems of long shelf life, not suitable for natural cheese taste, high storage conditions, etc.

Inactive Publication Date: 2005-07-27
骆承庠 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a fresh soft cheese and its production method in order to solve the problem that the existing cheese products require high storage conditions, are inconvenient to eat, and most Chinese people are not used to the unique taste and smell of cheese.
The raw material of the present invention is compounded at normal temperature, emulsified by physical method, then vacuum exhausted, quantitatively packaged, formed, autoclaved, cooled and stored at normal temperature, which fundamentally solves the problems that most Chinese people are not used to the unique taste and smell of natural cheese. , to achieve the purpose of accurate measurement of cheese products, storage at room temperature after molding, and long shelf life

Method used

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Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0004] Embodiment 1: The soft cheese of this embodiment is composed of the following raw materials in parts by weight: concentrated milk 30-80, butter 0-20, milk powder 0-30, soybean dietary fiber powder 0-8, eggs or egg powder 0-40, soybean protein isolate 0-4, starch 2-12, salt 1-3, sodium tripolyphosphate 0.1-0.6, sodium Vc 0.01-0.08. The mixture of fresh milk and milk powder can be used to replace concentrated milk in the composition of the above raw materials, wherein the weight ratio of fresh milk and milk powder is 30-70:0-20. Concentrated milk is condensed milk or goat milk with a concentration of 20-50wt.%. It can also be made by successively peeling or shelling, soaking, blanching, rinsing, refining with water or refined treatment with milk. Concentrated peanut milk or concentrated sunflower milk with a concentration of 20-50wt.%. Butter can be replaced by cream, and the weight part of adding cream is 0~40.

specific Embodiment approach 2

[0005] Embodiment 2: The soft cheese of this embodiment is composed of the following raw materials in parts by weight: concentrated milk 30-80, cream 0-20, milk powder 5-30, soybean dietary fiber powder 0-8, eggs or egg powder 5-25, soybean protein isolate 1-4, starch 2-12, salt 1-3, sodium tripolyphosphate 0.3-0.5, Vc sodium 0.03-0.05.

specific Embodiment approach 3

[0006] Specific embodiment three: the soft cheese of this embodiment is composed of the following raw materials in parts by weight: fresh milk 5-55, milk powder 0-30, eggs or egg powder 0-20, soybean protein isolate 1-4, soybean edible Fiber powder 0-8, starch 2-12, salt 1-3, sodium tripolyphosphate 0.1-0.6 and Vc sodium 0.03-0.05.

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Abstract

A fresh soft cheese is prepared from concentrated milk, butter, milk powder, edible soybean fibre powder, egg, soybean protein, starch, salt, sodium tripolyphosphate, and VC sodium through proportional mixing, emulsifying, degassing, loading in containers, high-temp and -pressure sterilizing, and cooling. Its advantage is low storage period (12 months at 0-10 deg.C).

Description

Technical field: [0001] The invention relates to a cheese food and a manufacturing method thereof. Background technique: [0002] Cheese is one of the most nutritious dairy products with a unique taste. The traditional process of processing cheese is mainly: after the raw materials are selected, crushed, melted, cooled, and formed into packaging, the process adopts mixing and emulsifying at medium temperature (60-70°C) for 20-30 minutes or high temperature (80-120°C). ) melt emulsification for 30 seconds to 5 minutes, injection molding and packaging after melt emulsification, even if the packaging environment is very strict, the product can only be sold at low temperature (5-10°C), and the product sales are limited. The requirements for aseptic packaging are relatively high, and the finished product can only be sold at low temperature, which has a short shelf life and is inconvenient to eat. Invention content: [0003] The present invention provides a fresh soft cheese a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C17/00A23C19/00
Inventor 骆承庠魏宝良
Owner 骆承庠
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