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Childform processed cheese and preparation method thereof

A technology for processed cheese and children's type, applied in cheese substitutes, dairy products, applications, etc., can solve the problem of unclear target consumer groups, and achieve the effect of good appearance gloss, rich nutrition, smooth and delicate taste

Active Publication Date: 2010-07-28
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Judging from the content of the above patents, the target consumer group of the product is not clear, mainly adult consumers. The innovation of the product is mainly manifested in the combination of raw materials and auxiliary materials and the innovation of the improvement of the flavor and taste of the product, and less research on the nutritional content of the product. Targeted design and improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) 150.0 g of natural cheese is first cleaned, then cut into blocks with a side length of 1 cm to obtain natural cheese blocks; the fat content of the natural cheese is 30.0% by mass percentage, and the protein content is 28.0% , the calcium content rate is 0.8% and the phosphorus content rate is 0.5%;

[0047] (2) Put natural cheese block and 100.0 g of anhydrous butter into a melting pot, and stir for 3 minutes at a rotating speed of 1500 rpm; the fat content of the anhydrous butter is 99.5% by mass percent;

[0048] (3) After stirring, add 80.0g of sucrose, 34.0g of emulsion stabilizer (including 12.0g of sodium citrate, 7.0g of sodium tripolyphosphate, 4.0g of carrageenan, 5.0g of konjac gum, 3.0g of gelatin and 3.0g of xanthan gum g), 5.0g of acidity regulator (including 2.0g of citric acid and 3.0g of lactic acid), 0.3g of cheese essence, 0.1g of β-carotene and 15.0g of milk calcium, and then add water to the total amount of 1000.0g, at a speed of 1500rpm Stir f...

Embodiment 2

[0055](1) Wash 175.0 g of natural cheese first, and then cut it into blocks with a side length of 1 to 2 cm to obtain natural cheese blocks; the fat content of the natural cheese is 35.0% by mass percentage, and the protein content is 30.0%, calcium content 1.0% and phosphorus content 0.5%;

[0056] (2) Put natural cheese block and 125.0 g of anhydrous butter into a melting pot, and stir for 4 minutes at a rotating speed of 1000 rpm; the fat content of the anhydrous butter is 99.0% by mass percentage;

[0057] (3) After stirring, add 100.0g of sucrose, 47.0g of emulsion stabilizer (15.0g of sodium citrate, 10.0g of sodium tripolyphosphate, 5.0g of carrageenan, 7.0g of konjac gum, 5.0g of gelatin and 5.0g of xanthan gum ), 4.0g of acidity regulator (including 1.5g of citric acid and 2.5g of lactic acid), 0.3g of cheese essence, 0.1g of β-carotene and 12.5g of milk calcium, and then add water to a total of 1000.0g, and then add water to the total amount of 1000.0g. Stir for 3 m...

Embodiment 3

[0064] (1) Wash 200.0 g of natural cheese first, then cut into blocks with a side length of 1 to 2 cm to obtain natural cheese blocks; the fat content of the natural cheese is 30.0% by mass percentage, and the protein content is 35.0%, calcium content 0.9% and phosphorus content 1.0%;

[0065] (2) Put 150.0 g of natural cheese pieces and anhydrous butter into a melting pot, and stir for 3 minutes at a rotating speed of 1200 rpm; the fat content of the anhydrous butter is 99.6% by mass percent;

[0066] (3) After stirring, add 100.0g of sucrose, 45.0g of emulsification stabilizer (including 15.0g of sodium citrate, 10.0g of sodium tripolyphosphate, 3.5g of carrageenan, 6.5g of konjac gum, 5.0g of gelatin, 5.0g of xanthan gum g), 4.0g of acidity regulator (including 1.5g of citric acid and 2.5g of lactic acid), 0.3g of cheese essence, 0.1g of β-carotene and 10.0g of milk calcium, and then add water to the total amount of 1000.0g, at a speed of 1200rpm Stir for 4 minutes;

[00...

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Abstract

The invention discloses a childform processed cheese and a preparation method thereof, and the childform processed cheese is prepared from the following components by mass percent: 15.0-20.0% of natural dry cheese, 10.0-15.0% of anhydrous cream, 8.0-10.0% of sweetener, 3.4-4.7% of emulsion stabilizer, 0.40-0.50% of acidity regulator, 0.03-0.04% of edible essence, 0.010-0.013% of colorant, 1.0-1.5% of milk calcium and the balance of water (the total is 100%). The childform processed cheese in the invention has the advantages of good appearance gloss, fine and smooth taste, favorable elasticity, coordinated sour and sweet taste, compact texture, rich and balanced nutrients, and high and more reasonable calcium and phosphorus contents, and is in line with the long-term nutrient requirement and taste requirement of children in China. By optimized proportioning of emulsifying salts such as trimeric sodium phosphate, sodium citrate and the like, the processed cheese are uniform and stable in shape.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a processed cheese for children and a preparation method thereof. Background technique [0002] Cheese is a food with high nutritional value made by fermenting milk. It is rich in protein, milk fat, inorganic salts, vitamins and other trace ingredients, which is of great benefit to human health. Cheese is a common dairy product on the national tables of European and American countries. In my country, cheese used to be a high-end food that only appeared in high-end restaurants and hotels. With the deepening of my country's foreign exchanges and the improvement of people's living standards, it has gradually become a common food for people. However, due to the strong smell of cheese after fermentation, it is not easy to be accepted by Chinese consumers. Therefore, using cheese as a raw material, developing cheese products with mild flavor is an urgent task to me...

Claims

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Application Information

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IPC IPC(8): A23C19/082
Inventor 许小刚张多敏钟秀娟赵容钟周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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