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Method for preparing platy or lump processed cheese and cheese obtained

A technology for processed cheese and block, applied in cheese substitutes, dairy products, applications, etc., can solve the problem that processed cheese does not have wire drawability, and achieve stable wire drawing and melting characteristics, shelf life extension, shearing mild conditions

Active Publication Date: 2012-03-14
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defect that the existing processed cheese does not have stringability, and to provide a kind of sheet-like or block-shaped processed cheese by improving the processing technology of processed cheese and adopting low-shear conditions. Preparation method, the cheese produced by it has stringability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Raw materials: natural cheese 60%; unsalted butter 8%; rennet casein 5%; hydroxymethylpropyl cellulose 0.1%; sodium citrate 2.5%; citric acid 0.1%; salt 0.5%; water 23.8%.

[0036] Manufacturing method:

[0037] ① Cut the natural cheese and unsalted butter into pieces, add the rest of the raw materials according to the above ratio, and shear and mix; the shear speed is 1000rpm;

[0038] ②Heating to 75°C while shearing within 2 minutes: the shearing speed is 600rpm, and the blade thickness is 2.5mm;

[0039] ③Shear emulsification: the temperature is 75°C, the shear speed is 600rpm, the blade thickness is 2.5mm, and the shear emulsification time is 10 minutes;

[0040] ④ Cool to 10°C after sheet forming.

[0041] Processed cheese: moisture 46.0%; fat 30%; protein 19.5%; pH=5.7.

Embodiment 2

[0043] Raw materials: natural cheese 40%; unsalted butter 20%; rennet casein 10%; hydroxymethylpropyl cellulose 0.5%; sodium citrate 1%; salt 0.5%; water 28%.

[0044] Manufacturing method:

[0045] ① Cut the natural cheese and unsalted butter into pieces, add the rest of the raw materials according to the above ratio, and shear and mix; the shear speed is 1500rpm;

[0046] ②Heating to 73°C while shearing within 3 minutes: the shearing speed is 200rpm, and the blade thickness is 2mm;

[0047] ③Shear emulsification: the temperature is 73°C, the shear speed is 200rpm, the blade thickness is 2mm, and the shear emulsification time is 5 minutes;

[0048] ④ Cool to 8°C after block forming.

[0049] Processed cheese: moisture 50%; fat 30%; protein 16%; carbohydrate 0.3%; pH=5.8.

Embodiment 3

[0051] Raw materials: natural cheese 85%; unsalted butter 4%; hydroxymethyl propyl cellulose 0.45%; phosphoric acid compound salt 1.5%; citric acid 1%; water 8%; enzyme modified cheese 0.05%; The salt ratio is: sodium citrate: disodium hydrogen phosphate: sodium tripolyphosphate = 8: 1: 1; mass ratio.

[0052] Manufacturing method:

[0053] ① Cut the natural cheese and unsalted butter into pieces, add the rest of the raw materials according to the above ratio, and mix by shearing: the shearing speed is 2000rpm;

[0054] ②Heating to 80°C while shearing within 5 minutes: the shearing speed is 800rpm, and the blade thickness is 5mm;

[0055] ③Shear emulsification: temperature 80°C, shear speed 800rpm, blade thickness 5mm, shear emulsification time 2 minutes;

[0056] ④ Cool to 10°C after sheet forming.

[0057] Processed cheese: moisture 35%; fat 30%; protein 25%; carbohydrate 0.5%; pH=5.7.

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PUM

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Abstract

The invention discloses a method for preparing a platy or lump processed cheese, comprising steps as follows: (1) shearing and mixing materials which contain natural cheese, butter oil, emulsifying salt and water; (2) heating under the shearing condition; (3) shearing emulsification; (4) forming the platy or lump cheese and then cooling. The method is characterized in that: both the shearing condition in step (2) and shearing emulsification in step (3) use a cutter with a blade thickness of 2-10mm, at a shearing rotating speed of 200-800rpm; in step (2), the materials are heated to 70-80 DEG C; and in step (3), the temperature for shearing emulsification ranges from 70 to 80 DEG C. The invention also discloses a platy or lump processed cheese prepared by the method. The invention improvesthe prior technique for preparing processed cheese by using low shearing condition to overcome the defect that the prior processed cheese has no stringiness, and provides a platy or lump processed cheese with stringiness, favorable mouth feel and texture and long guarantee period without browning reaction.

Description

technical field [0001] The invention relates to a method for manufacturing sliced ​​or block processed cheese and the resulting cheese. Background technique [0002] At present, the commonly used sliced ​​or block processed cheeses on the market use rotatable knives, the blades are relatively sharp, and the speed ranges from 1000-3000rpm, which has a significant impact on the stringiness of the product, and the product has poor melting property and no Stringability, used in pizza production cannot provide the desired texture and mouthfeel. Natural cheeses such as Mozzarella have excellent stringiness and melting properties, but due to the presence of microorganisms and enzymes in them, their stringiness and melting properties are constantly changing during the shelf life of the product, and there is a risk of product spoilage caused by microorganisms. , the shelf life suitable for pizza production is only 1-3 months. Contents of the invention [0003] The technical probl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00
Inventor 李博勋蒋士龙苗君莅莫蓓红高红艳龚广予王荫榆郭本恒
Owner BRIGHT DAIRY & FOOD CO LTD
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