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Method for preparing salmon pink cheese flavoring agent

An orange-red, flavoring technology, applied in the processing field of fermented dairy products, can solve the problems of complex and slow maturation process, high maintenance cost, and achieve the effects of reducing cost, improving shelf life, and reducing fat and lactose.

Active Publication Date: 2013-01-16
山东百慧乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of cheese, rich in nutrition, easy to digest and high in biological value. It is hailed by nutritionists as an ideal food, called "milk gold" and the "pearl" in the crown of the dairy industry. However, the ripening process of cheese is complicated and slow. During the long maturation period, it is necessary to control the environmental conditions such as temperature and humidity in the maturation room and prevent pollution, and its maintenance cost is very high. It is estimated that the maintenance cost of 1 ton of cheese during the maturation period is about 100 US dollars. Therefore, in order to ensure the maturity of mature products Accelerated cheese maturation can reduce costs and increase production efficiency on the basis of the same flavor and rheological properties as conventional products

Method used

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  • Method for preparing salmon pink cheese flavoring agent
  • Method for preparing salmon pink cheese flavoring agent
  • Method for preparing salmon pink cheese flavoring agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of an orange-red cheese flavoring agent, the preparation process is as follows: (taking 10kg raw cheese as an example).

[0031] (1) collect shredded cheese grain 10kg;

[0032] (2) Add 0.18 kg of NaCl to the shredded cheese, mix well, then heat in a water bath, maintain the temperature at 63°C, 30min or 72°C, pasteurize for 15s, and aseptically cut and pulverize;

[0033] Adding NaCl is beneficial to the growth of B.Linens, because the bacteria are salt-tolerant and can grow better in a salt-containing environment, and appropriate salinity can prevent contamination by bacteria that are not tolerant to salt.

[0034] (2) Keep the crushed cheese at a temperature of 50°C, add 0.015 kg of neutral protease and 0.01 kg of flavor protease (both enzymes are provided by Novozymes, Denmark) for enzymolysis, and the enzymolysis time is 8 hours. get cheese pulp;

[0035] (3) Heating the cheese pulp to inactivate the enzyme, the condition is that the temperat...

Embodiment 2

[0040] The raw material used in this embodiment is fresh curd grains that were missed during whey draining.

[0041] A preparation method of an orange-red cheese flavoring agent, the preparation process is as follows: (taking 10kg raw cheese as an example).

[0042] (1) The whey is filtered or centrifuged, and 10 kg of fresh curd grains obtained are collected;

[0043](2) Add 0.25kg of NaCl to the fresh curd grains and mix well, then heat in a water bath, maintain the temperature at 63°C, 30min or 72°C, pasteurize for 15s, and cut aseptically;

[0044] (3) Keep the temperature at 45°C, add 0.04kg of lipase (Palatase 20000 L) and 0.01kg of neutral protease (both provided by Novozymes, Denmark) for enzymolysis, and the enzymolysis time is 6h, and cheese is obtained after enzymolysis pulp;

[0045] (4) Heat the cheese pulp to inactivate the enzyme, the conditions for inactivating the enzyme: temperature 75°C, time 20min;

[0046] (5) Disperse 2g of B.lines direct injection pow...

Embodiment 3

[0050] The used raw material of present embodiment is the fresh curd of Mozzarella type, makes as follows:

[0051] Raw milk filtration→standardization→pasteurization (63°C, 30min or 72°C, 15s)→cooling (to 36°C)→adding starter (TCC-3)→adding rennet (adding 2% salt water 1% enzyme solution) → curd → cutting → heat shrinkage (temperature slowly rises from 36°C to 38°C) → drain whey (pH value 6.3) → pile brewing (pH value 5.3) → add salt and knead (add salt Weight 1.8%) → Hot Stretching → Forming;

[0052] A preparation method of an orange-red cheese flavoring agent, the preparation process is as follows:

[0053] (1) crushing and heating the fresh curd of Mozzarella type to make cheese slurry;

[0054] In this embodiment, there is already a salting step when making the curd, so there is no need for a separate salting step

[0055] (2) Keep the temperature at 50°C, add 0.015 kg of neutral protease and 0.01 kg of flavor protease (both enzymes are provided by Novozymes, Denmark)...

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Abstract

The invention relates to a method for preparing a salmon pink cheese flavoring agent. The method comprises the following steps of: performing processes such as crushing, enzymolysis, surface bacteria spraying, spray drying and the like on fresh cheese curds to prepare a salmon pink food flavor substance, namely the cheese flavoring agent. Surface curing bacteria related in the method can decompose cysteine and methionine in the cheese to form a key flavor component of the cheese, namely a volatile aromatic sulfur compound with the flavor intensity 5 to 30 times that of natural cheese; only a small amount of the volatile aromatic sulfur compound can provide intense cheese flavor, and the cost is greatly reduced than that of the natural cheese. Besides, the flavor intensity of a finished product is high, so the required cheese flavor intensity can be achieved by using only a small amount of the finished product; therefore, the processed food has less fat and lactose, and low-fat cheese flavor food can be produced.

Description

technical field [0001] The invention belongs to the processing method of fermented milk products in the food field, in particular to a preparation method of orange-red cheese flavoring agent. Background technique [0002] There are many kinds of cheese, rich in nutrition, easy to digest and high in biological value. It is hailed by nutritionists as an ideal food, called "milk gold" and the "pearl" in the crown of the dairy industry. However, the ripening process of cheese is complicated and slow. During the long maturation period, it is necessary to control the environmental conditions such as temperature and humidity in the maturation room and prevent pollution, and its maintenance cost is very high. It is estimated that the maintenance cost of 1 ton of cheese during the maturation period is about 100 US dollars. Therefore, in order to ensure the maturity of mature products On the basis that the flavor and rheological properties are the same as those of traditional products...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/02
Inventor 刘会平曹春玲张新源董进
Owner 山东百慧乳业股份有限公司
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