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Cheese jam and preparation method thereof

A cheese sauce and natural cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as strong smell

Active Publication Date: 2013-06-05
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, the technical problem to be solved by the present invention is to provide a kind of texture for the defects that the existing processed cheese is mainly salty and has a strong smell, which is difficult to be accepted by consumers in China, Japan, South Korea and other Eastern Asian countries. Sweet and sour cheese sauce with softness, strong fluidity, moderate viscosity, good water retention and better flavor and manufacturing method thereof

Method used

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  • Cheese jam and preparation method thereof
  • Cheese jam and preparation method thereof
  • Cheese jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] formula:

[0025]

[0026]

[0027] Preparation Process:

[0028] ① Cut the natural cheese into pieces and stir it with milk solids, emulsifying salt, sweetener and water, add lactic acid after diluting with water, heat up to 85°C within 3.5 minutes and melt completely (vapor pressure 2.2bar); shear speed 1500rpm;

[0029] ②Homogeneous while hot, the homogeneous pressure is 15MPa;

[0030] ③ Conventionally pasteurize the melt (75°C, 10 minutes);

[0031] 4. Rapid cooling after packaging and molding, the temperature of the center of the product drops to below 25°C within 30 minutes to obtain the sweet and sour cheese sauce of the present invention.

[0032] project

Embodiment 2

[0034] formula:

[0035]

[0036]

[0037] Preparation Process:

[0038] ① Cut the natural cheese into pieces and stir with milk solids, emulsifying salt, sweetener and water, add citric acid after diluting with water, heat up to 95°C within 3.5 minutes and melt completely (vapor pressure 2.2bar); shear speed 1200rpm;

[0039] ②Homogeneous while hot, the homogeneous pressure is 12MPa;

[0040] ③ Conventionally pasteurize the melt (95°C, 15s);

[0041] 4. Rapid cooling after packaging and molding, the temperature of the center of the product drops to below 30°C within 30 minutes to obtain the sweet and sour cheese sauce of the present invention.

[0042] project

Embodiment 3

[0044] formula:

[0045]

[0046]

[0047] Preparation Process:

[0048] ① Cut the natural cheese into pieces and stir with milk solids, emulsified salt, sweetener and water, add phosphoric acid after diluting with water, heat up to 90°C within 3.5 minutes and melt completely (vapor pressure 2.2bar); shear speed 1800rpm;

[0049] ②Homogeneous while hot, the homogenization pressure is 20MPa;

[0050] ③ Conventionally pasteurize the melt (85°C, 5 minutes);

[0051] 4. Rapid cooling after packaging and molding, the temperature of the center of the product drops to below 30°C within 30 minutes to obtain the sweet and sour cheese sauce of the present invention.

[0052] project

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PUM

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Abstract

The invention discloses a cheese jam and a preparation method thereof. The cheese jam comprises the following raw materials in percentage by weight: 5-30 percent of natural cheese, 0.5-4 percent of emulsifying salt, 12-50 percent of milk fat, 0.2-1 percent of acidity regulator, 0.2-1.0 percent of stabilizer, 3-10 percent of sweetener and 20-53 percent of water. In the method, the cheese jam in a special texture, which has the advantages of soft texture, fine and smooth taste, strong fluidity, moderate viscosity, good emulsification and stable shelf life without bleeding water, is successfullyprepared. The invention is also a sweet-sour cheese jam, stimulates the appetite, is delicious, avoids the original strong special flavor of the traditional cheese, also keeps nutrition and the special flavor of milk and has strong milk taste.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a cheese sauce and a preparation method thereof. Background technique [0002] At present, the cheese sauce made of sliced ​​processed cheese is mainly salty. The natural cheese raw materials generally used are mainly Cheddar, Gouda, etc., which have a strong smell and are suitable for people with traditional cheese habits. , mainly for consumers in western countries. However, in China and some Eastern Asian countries such as Japan and South Korea, it is difficult for consumers to accept overly strong flavors, but they prefer sweet dairy products and prefer products with a balance of sweet and sour. Contents of the invention [0003] Therefore, the technical problem to be solved by the present invention is to provide a kind of texture for the defects that the existing processed cheese is mainly salty and has a strong smell, which is difficult to be accepted by consumers in China,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 莫蓓红肖杨苗君莅刘振民高红艳陈帅王荫榆
Owner BRIGHT DAIRY & FOOD CO LTD