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Method for preparing regenerated cream cheese and obtained cheese

A technology for cream cheese and cheese, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of complex preparation process of natural cream cheese, unstable acidity of the final product, poor water holding capacity of cheese, etc., and achieves good baking function, good The effect of preservation and long shelf life

Active Publication Date: 2010-06-09
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the complex preparation process of natural cream cheese, the long production cycle, the acidity of the final product is not stable enough, and the shelf life is short; The cheese prepared by the method of processed cheese has poor water holding capacity, and a method for preparing processed cream cheese using conventional natural cheese except fermented sour curd cheese as raw material is provided. This method is different from traditional natural cream cheese. Compared with the cheese production process, it is greatly simplified and has a great advantage in cost, which makes the product have higher added value

Method used

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  • Method for preparing regenerated cream cheese and obtained cheese
  • Method for preparing regenerated cream cheese and obtained cheese
  • Method for preparing regenerated cream cheese and obtained cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] formula:

[0039]

[0040] Manufacturing method:

[0041] ① Cut the natural cheese and milk fat into pieces, stir with milk protein, emulsifying salt, carbohydrates, salt, stabilizer and water, heat up to 50°C, stir and melt for 5 minutes;

[0042] ②At 50°C, under stirring, add acidity regulator evenly for 5 minutes to adjust the pH to 5.0, stir for 2 minutes, and heat to 75°C to melt;

[0043] ③Pasteurize the melt (75°C, 5min);

[0044] ④ Homogenize while hot, the homogenization temperature is 70°C, and the homogenization pressure is 200Bar;

[0045] ⑤Fill it while it is hot, pack it into shape, and immerse it in running water for rapid cooling. It takes 15 minutes to reach the central temperature of 20°C.

[0046] The product production cycle (including filling) is 40 minutes, and the shelf life is 6 months.

[0047] Product indicators:

[0048] project

Embodiment 2

[0050] formula:

[0051]

[0052] Manufacturing method:

[0053] ① Cut the natural cheese into pieces and stir with milk protein, milk fat, emulsifying salt, salt, stabilizer, essence and water, heat up to 45°C and stir for 5 minutes to melt;

[0054] ②At 45°C, under stirring, add an acidity regulator evenly over 3 minutes to adjust the pH to 4.9, stir for 5 minutes, and heat to 85°C to melt;

[0055] ③ pasteurize the melt (95°C, 15 seconds);

[0056] ④ Homogenize while hot, the homogenization temperature is 80°C, and the homogenization pressure is 160Bar;

[0057] ⑤Fill while it is hot, pack into shape, immerse in running water for rapid cooling, and reach the central temperature of 22°C in 20 minutes.

[0058] The product production cycle (including filling) is 45 minutes, and the shelf life is 8 months.

[0059] Product indicators:

[0060] project

Embodiment 3

[0062] formula:

[0063]

[0064] Manufacturing method:

[0065] ① Cut the natural cheese and milk fat into pieces and stir with milk protein, emulsifying salt, carbohydrates, salt, stabilizer and water, heat up to 45°C and stir for 10 minutes to melt;

[0066] ②At 45°C, under stirring, add acidity regulator evenly over 4 minutes to adjust the pH to 5.2, stir for 3 minutes, and heat to 80°C to melt;

[0067] ③Pasteurize the melt (80°C, 3min);

[0068] ④ Homogenize while hot, the homogenization temperature is 75°C, and the homogenization pressure is 180Bar;

[0069] ⑤Fill while it is hot, pack into shape, and quickly cool in a cooling tunnel. It takes 30 minutes to reach the central temperature of 30°C.

[0070] The product production cycle (including filling) is 55 minutes, and the shelf life is 9 months.

[0071] Product indicators:

[0072] project

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Abstract

The invention discloses a method for preparing regenerated cream cheese, which comprises the following steps: (1) melting and mixing raw materials comprising natural cheese, milk fat, milk protein, emulsifying salt, carbohydrates, edible salt, stabilizer and water in addition to fermentation acid-producing yak milk type cheese; (2) low-temperature acid-adding process; (3) pasteurization; (4) homogenization process; and (5) fast cooling. The invention can overcome the defects of all aspects of the natural cream cheese process, the existing regenerated cream cheese process, the conventional regenerated cheese process and the like and provides the method for preparing the regenerated cream cheese; compared with the traditional natural cheese production process, the method is greatly simplified and has the advantages of simple production process, small equipment input and short production cycle, thereby having great advantages on the cost, leading a product to have high additional value, leading the better raw materials of the product to have relative advantages on the cost and being more realistic and convenient when in real production. Compared with the natural cheese, the senses of the prepared regenerated cream cheese are better.

Description

technical field [0001] The invention relates to a preparation method of processed cream cheese and the obtained cheese. Background technique [0002] There are many varieties of natural cheese (cheese, generally referred to as cheese, in order to distinguish it from the following processed cheese, with the word "natural" in front of it). According to the different raw materials, the types of starter and rennet in processing It can be divided into many varieties, such as cheddar cheese (common natural cheese), mozzarella cheese (for pizza drawing), cottage cheese, blue cheese, Natural cream cheese etc. The natural cream cheese (Cream cheese) is a kind of soft, mild, plump, immature cheese, it is creamy white, fresh yogurt sour taste, its fat content is about 50% higher than ordinary natural cheese; It usually uses cream or a mixture of cream and milk as the raw material to coagulate by adding bacteria starter to produce acid, drain the whey and pack it for consumption witho...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 莫蓓红苗君莅高红艳蒋士龙王荫榆
Owner BRIGHT DAIRY & FOOD
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