Cream cheese and preparation method thereof

A cream and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of less raw materials, short shelf life, and weak flavor of cream

Inactive Publication Date: 2008-04-30
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional method of preparing cream cheese is simple, the industrial development of cream cheese in our country is affected due to the problems of less cream raw materials, weak aroma and short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: Cream Cheese

[0052] Main ingredients: cream, whole milk, skimmed milk powder, fructose syrup

[0053] (1) Add whole milk, skim milk powder and fructose syrup to cream, for example, add 370Kg whole milk, 20Kg skim milk powder and 10Kg fructose syrup to 600Kg cream, and the protein of the ingredients is more than 3.0% , the fat is more than 25%. Use a high-speed water-powder mixer or a mixing tank with an external circulation pipe to mix cheese ingredients;

[0054] (2) Homogenize at a pressure of 20Mpa, pasteurize cheese ingredients at a temperature of 90°C, and hold for 5 minutes;

[0055] (3) Rapidly cool the sterilized cheese ingredients to below 15°C, inoculate the lactic acid bacteria mixed starter, the inoculum size is 3Kg; the fermentation temperature is 15°C, the fermentation time is 24h, and the lactic acid content reaches 70.0°T as the end point;

[0056] (4) Add seasoning to make it taste;

[0057] (5) Add bacteriostatic agent;

[0058](6) Us...

Embodiment 2

[0062] Example 2: Analogue of Cream Cheese

[0063] The preparation method of this cream cheese analog is (taking 1000Kg finished product as example):

[0064] Main Ingredients: Anhydrous EC, Sodium Caseinate, Whole Milk, High Fructose Syrup

[0065] (1) Add sodium caseinate to whole milk, for example, add 240Kg melted anhydrous EC, 5Kg sodium caseinate and 10Kg fructose syrup to 745Kg milk, the protein of the ingredients is more than 3.0%, and the fat is 25% %above. Use a high-speed water-powder mixer or a mixing tank with an external circulation pipe to mix cheese analogue ingredients;

[0066] (2) Homogenize under the pressure of 20Mpa, and pasteurize the ingredients of the cheese analogue under the temperature condition of 90°C, and the holding time is 5min;

[0067] (3) Rapidly cool the sterilized cheese ingredients to below 15°C, inoculate the lactic acid bacteria mixed starter, the inoculation amount is 3Kg; the fermentation temperature is 15°C, the fermentation time...

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PUM

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Abstract

The invention relates to a cream cheese and a preparation method thereof. The technical scheme is to use milk fat raw material: 15-85%; whole milk: 10-80%; milk protein raw material: 1-10%; carbohydrate raw material: 1-10%. The present invention expands the raw material source of the cream cheese, uses milk protein raw material, carbohydrate raw material and stabilizer as ingredients, forms a stable texture without whey precipitation, and omits the process step of removing whey. The invention uses lactic acid bacteria including diacetyl lactis streptococcus to mix and ferment the ingredients of cream cheese, so that the product can form a new flavor.

Description

technical field [0001] The invention relates to fermented milk products in the food field, especially cream cheese and a preparation method thereof. Background technique [0002] Cream cheese uses cream and cow's milk as raw materials for lactic acid fermentation. After part of the whey is removed, a soft cheese product can be formed without ripening. During the preparation of the cream cheese, rennet can be added. Cream cheese is mainly used as a filling for Western-style pastry, as a topping for Western-style food, or as a direct spread for bread. Although the traditional method of preparing cream cheese is simple, the industrial development of cream cheese in our country is affected due to the problems of less cream raw materials, weak fragrance and short shelf life. [0003] The chemical composition of natural cream cheese includes fat (14% to 35%), protein (5%), carbohydrates (5%), water (50% to 60%) and emulsion stabilizers naturally present in milk . Food ingredien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/076
Inventor 赵征魏玮孙华庚
Owner TIANJIN UNIV OF SCI & TECH
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