Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Partly skimmed cheese and preparation method thereof

A cheese and whole milk powder technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of single variety, difficulty in meeting the needs of daily life, and few skim cheese products, and achieve soft and unique flavor, rich variety, Elegant color effect

Active Publication Date: 2013-03-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the part skimmed cheese product of market is still relatively few at present, and kind is also relatively single, is difficult to satisfy the needs of people's daily life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Partly skimmed cheese and preparation method thereof
  • Partly skimmed cheese and preparation method thereof
  • Partly skimmed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] According to the specific technical scheme of the present invention, the preparation method of part-skim cheese provided by the present invention may comprise the following specific steps:

[0034] (1) Raw material standardization: Carry out standardized inspection on raw materials, all relevant materials do not contain antibiotics, no adulteration, and obtain the fat, protein and dry matter indicators of raw fresh milk;

[0035] (2) Ingredients: Use standardized fresh milk to dissolve whole milk powder and milk protein powder at 20-30°C, let stand at this temperature for 20-30 minutes to fully hydrate the protein, and obtain a mixed emulsion, and then quickly heat up to 45°C -55°C, fully mix the sweetener, inulin and stabilizer, add it to the above mixed liquid through the chemical pump, and circulate the material for 20-30 minutes to dissolve the stabilizer and sweetener, etc., to complete the batching , to obtain a homogeneous mixture of materials;

[0036] (3) Puri...

Embodiment 1

[0045] Example 1 Part Skimmed Fresh Cheese (Original Flavor)

[0046] This example provides a part-skimmed fresh cheese (plain flavor) and a preparation method thereof.

[0047] The part-skim fresh cheese comprises the following ingredients (g / kg):

[0048] Fresh milk, 809.2, whole milk powder, 50.0, whole milk protein powder (85wt% protein), 40.0, inulin, 13.0, sucrose, 75.0, pectin, 0.8, gelatin, 6, monoglyceride, 1, denatured tapioca Starch, 4, Bacillus bulgaricus and Streptococcus thermophilus, 1; wherein, the mass ratio of Bacillus bulgaricus and Streptococcus thermophilus is 1:49.

[0049] The preparation method of the part-skimmed fresh cheese comprises the following steps:

[0050] (1) Raw material standardization: Raw materials are inspected, all relevant materials do not contain antibiotics and are not adulterated, and the fat, protein and dry matter indicators of raw milk and skimmed milk are obtained;

[0051] (2) Ingredients: Dissolve whole milk powder and whol...

Embodiment 2

[0063] Example 2 Part Skim Fresh Cheese (Strawberry Flavor)

[0064] This example provides a part-skimmed fresh cheese (strawberry flavor) and a preparation method thereof.

[0065] The part-skim fresh cheese (strawberry flavor) includes the following raw material composition (g / kg), wherein, part-skim fresh cheese base 90wt% and strawberry fruit (7mm×7mm×7mm) 10wt%:

[0066] The base material of part-skimmed fresh cheese is identical with the part-skimmed fresh cheese (original taste) that embodiment 1 provides, comprising: batching fresh cow's milk, skimmed milk powder, whole milk protein powder (protein accounts for 85%), inulin, sucrose, fruit Glue, Gelatin, Monoglyceride, Tapioca Modified Starch, Bacillus bulgaricus, Streptococcus thermophilus.

[0067] Strawberry fruit pieces: commercial strawberry fruit pieces, soluble solids Brix (%) 30, pH value (20°C) about 4.3, fruit piece net content about 30wt%.

[0068] Production Method:

[0069] The preparation method of the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to partly skimmed cheese and a preparation method thereof. Each 100 parts of the partly skimmed cheese consists of the following raw materials by weight: 10 to 90 parts of whole milk powder, 750 to 860 parts of fresh milk, 20 to 50 parts of milk protein powder, 10 to 80 parts of inulin, 30 to 90 parts of sweetener, 5 to 15 parts of stabilizer and 10 to 15 parts of mixed lactobacillus starter. The invention also provides a preparation method of the partly skimmed cheese. The partly skimmed cheese is prepared by scientifically and effectively combining fresh cheese, nonenzymatic browning and the inulin, has the characteristics of soft and unique flavor, smooth mouthfeel, simple and elegant color, low cost and the like, and also has good nutritional and healthy functions and high market value.

Description

technical field [0001] The invention relates to a part-skimmed cheese and a preparation method thereof, belonging to the field of dairy products. Background technique [0002] Cheese is a nutritious dairy product, but its strong flavor and high price make it hard for consumers in Asia. Fresh cheese can meet the needs of consumers for cheese, and the flavor is very soft and fresh, so it is more popular in the market. But cheese is a high-protein, high-fat product, and eating cheese has caused many young women to worry about obesity. The skim cheese can not only provide the rich nutrition of the cheese, but also avoid the obesity problem caused by excessive intake of fat. Therefore, part of the skim fresh cheese is one of the cheese products with great potential. [0003] But the part skimmed cheese product of market is still relatively few at present, and kind is also relatively single, is difficult to satisfy the needs of people's daily life. Therefore, the development of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00A23C19/028A23C19/032
Inventor 杨宇
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com