Instant cheese and preparation method thereof

A technology of cheese and food habits, applied in the field of dairy products, to achieve the effect of high utilization rate of raw materials, soft taste and smooth texture

Inactive Publication Date: 2009-09-02
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be said that the development of my country's cheese industry is still in its infancy. Manufacturers have not invested a lot of manpower and material resources to vigorously promote and promote their products. The current market competition is relatively calm.

Method used

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  • Instant cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A ready-to-eat cheese comprising the following ingredients:

[0040] Concentrated fresh milk: about 60 parts by weight, formed by concentrating 100 L whole fat fresh milk to 40% of the original volume, and adding 0.13 parts by weight of lactase during the treatment before concentration.

[0041] Transglutaminase: 0.3 parts by weight;

[0042] 0.035 parts by weight of rennet.

[0043] A preparation method of instant cheese, the steps are:

[0044] (1) Add lactase to whole fresh milk and place it in a water bath at 37°C for 2 hours;

[0045] (2) heating the treated whole fresh milk to 63° C., and pasteurizing it for 0.5 hour;

[0046] (3) Vacuum concentrating the sterilized whole fresh milk to 40% of the original volume to form concentrated fresh milk;

[0047] (4) Cool the concentrated fresh milk to 30°C, add the standard solution of transglutaminase powder and rennet, fully mix and stir to form a mixture;

[0048] (5) Treat the above mixture in a 30°C water bath fo...

Embodiment 2

[0051] A ready-to-eat cheese comprising the following ingredients:

[0052] Concentrated fresh milk: about 60 parts by weight, formed by concentrating 100 L whole fat fresh milk to 40% of the original volume, and adding 0.15 parts by weight of lactase during the treatment before concentration.

[0053] Transglutaminase: 0.3 parts by weight

[0054] Rennet: 0.035 parts by weight.

[0055] Random mixing of chocolate and almonds: 4 parts by weight.

[0056] A preparation method of instant cheese, the steps are:

[0057] (1) Add lactase to whole fresh milk and place it in a water bath at 37°C for 2 hours;

[0058] (2) heating the treated whole fresh milk to 63° C., and pasteurizing it for 0.5 hour;

[0059] (3) Vacuum concentrating the sterilized whole fresh milk to 40% of the original volume to form concentrated fresh milk;

[0060](4) Add sterilized additives: chocolate and almonds (whole or broken);

[0061] (5) Cool the concentrated fresh milk to 30°C, add the standard s...

Embodiment 3

[0065] A ready-to-eat cheese comprising the following ingredients:

[0066] Concentrated fresh milk: about 60 parts by weight, formed by concentrating 100 L whole fat fresh milk to 40% of the original volume, and adding 0.15 parts by weight of lactase during the treatment before concentration.

[0067] Transglutaminase: 0.3 parts by weight

[0068] Rennet: 0.035 parts by weight.

[0069] Additive: 0.01 parts by weight of β-carotene.

[0070] A preparation method of instant cheese, the steps are:

[0071] (1) Add lactase to whole fresh milk and place it in a water bath at 37°C for 2 hours;

[0072] (2) heating the treated whole fresh milk to 63° C., and pasteurizing it for 0.5 hour;

[0073] (3) Vacuum concentrating the sterilized whole fresh milk to 40% of the original volume to form concentrated fresh milk;

[0074] (4) Add additives: β-carotene;

[0075] (5) Cool the concentrated fresh milk to 30°C, add the standard solution of transglutaminase powder and rennet, fully...

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Abstract

The invention relates to an instant cheese and a preparation method thereof. The preparation method comprises the steps: using full-cream fresh milk as main material, pasteurizing the milk after being hydrolyzed through lactase, and concentrating the full-cream fresh milk to 35-40 percent of the original volume in vacuum. The preparation method of the instant cheese has the core points that transglutaminase is added at 35 DEG C, and milk proteins are linked to form a protein network under the action of the transglutaminase, thereby forming a uniform and stable gel system easily. Then, chymosin is added for promoting gel to form , and uniform, stable and delicate instant cheese can be obtained in a water bath for half hour at about 30 DEG C. The invention is simple and easy for operation, and can be used for development of various application products on the theoretical basis, including breakfast cereal cheese, jelly cheese and the like. Moreover, the instant cheese can meet the requirements of consumers for taste, texture, nutrition, and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to cheese with strong milk flavor, in particular to instant cheese and a preparation method thereof. Background technique [0002] According to relevant domestic data, cheese is the main product of dairy developed countries. Before 2000, nearly 50% of the milk used in EU countries was used for cheese making, and the United States was 48.9%; by 2003, the milk used for making cheese in the EU and the United States increased to 65.2% and 51% respectively, and Canada was 44.7%. Japan in Asia also reached 14.8%; while the production and consumption of cheese in China are very low. In order to meet the needs of domestic and foreign businessmen, tourists and some domestic consumers for cheese products, my country's cheese imports are also increasing at a rate of 15% per year. Although it is a high growth rate on a low base, it shows that cheese is A promising product. [0003] After...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/02
Inventor 刘会平卫永华王瑾尹诗
Owner TIANJIN UNIV OF SCI & TECH
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