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Low energy and low fat processed cheese slice/block, and preparation method thereof

A processed cheese, low-fat technology, applied in low-fat sliced ​​or block processed cheese, low-energy field, can solve the problem of unfulfilling taste, poor flavor, and inability to obtain low-fat sliced ​​or block processed cheese Cheese and other problems, to achieve the effect of strong flavor and suitable viscosity

Active Publication Date: 2011-09-28
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The inventors found that reducing the fat content in processed cheese will lead to a series of inferior problems such as rough texture, high viscosity, unfull taste, poor flavor, etc., resulting in the inability to obtain low-fat flakes or blocks. The reason for processed cheese, after extensive research and repeated experiments, the inventor further found that adding colloids can overcome the above-mentioned texture problems caused by low fat, and finally successfully obtained a formula after repeated tests and multiple improvements. A kind of low-energy, low-fat flaky or block processed cheese, thus completing the present invention

Method used

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  • Low energy and low fat processed cheese slice/block, and preparation method thereof
  • Low energy and low fat processed cheese slice/block, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Ingredients: part-skim mozzarella cheese (maturation 3 months, fat content in dry matter 40%) 40%; whey protein concentrate WPC 805%; sodium citrate 2%; sodium polyphosphate 1%; cream 6%; whole milk powder 3%; wheat modified starch 2%; inulin 3%; carrageenan 0.2%; locust bean gum 0.1%; sorbic acid 0.09%; water 37.71%.

[0035] Manufacturing method:

[0036] ① Cut the natural cheese into small pieces of (2×2) cm, add the rest of the raw materials according to the above ratio, put them into the melting pot, and use a sharp knife to shear and mix at a shear speed of 900rpm;

[0037] ②Heating the raw material to 90°C with a shear rate of 900rpm;

[0038] ③ When the temperature reaches 90°C, emulsify for 5 minutes;

[0039] ④ Pour out the sample, fill it, and cool it down to room temperature rapidly.

[0040] The texture was measured and the results were as follows: fat 11.42%; protein 15.12%; moisture 59.92%; carbohydrate 9.1%; energy 808.78kJ / 100g;

Embodiment 2

[0042] Ingredients: fresh cheddar cheese (47.4% fat in dry matter) 25%; whey protein concentrate WPC 806%; sodium citrate 1%; sodium pyrophosphate 1%; cream 8%; skimmed milk powder 4%; Whole milk powder 3%; tapioca modified starch 2%; inulin 2%; carrageenan 0.1%; locust bean gum 0.1%; konjac gum 0.1%; Sodium 0.3%; Sorbic acid 0.09%; Water 48.71%.

[0043] The preparation method is the same as in Example 1.

[0044] The measurement results are as follows: fat 8.48%; protein 10.72%; moisture 64.27%; carbohydrate 9.16%; energy 633.87kJ / 100g; viscosity at 90°C 2700cp.

Embodiment 3

[0046] Ingredients: Ricotta Primost (maturity 2 months) 12%; Rennet Casein 4%; Whey Protein Concentrate WPC 806%; Sodium Citrate 1%; Cream 10%; Skim Milk Powder 8%; Inulin 3%; polydextrose 2%; carrageenan 0.2%; konjac gum 0.1%; xanthan gum 0.2%; salt 0.4%;

[0047] Manufacturing method:

[0048] ① Cut the ricotta cheese into small pieces (2×2) cm, add the rest of the raw materials according to the above ratio, put them into the melting pot, and mix them with a sharp knife at a shear speed of 1000 rpm;

[0049] ②Heating the raw material to 80°C with a shear rate of 1000rpm;

[0050] ③ When the temperature reaches 80°C, emulsify for 10 minutes;

[0051] ④ Pour out the sample, fill it, and cool it down to room temperature rapidly.

[0052] The measurement results are as follows: fat 8.9%; protein 14.98%; moisture 63.96%; carbohydrate 10.8%; energy 741.21kJ / 100g;

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Abstract

The invention provides a low energy and low fat processed cheese slice / block. The energy content of the cheese slice / block is 604kJ / 100g to 837kJ / 100g. The cheese slice / block contains, by mass: 10.72% to 18.64% of protein, 5.01% to 13.10% of fat, 2.4% to 11.9% of carbohydrate, 57.71% to 64.27% of water, and 1% to 4% of emulsifying salts. The cheese slice / block is prepared by shear-mixing the ingredients of, by mass: 10% to 60% of cheese, 2% to 15% of milk protein products, 3% to 15% of butterfat, 1% to 4% of emulsifying salts, 0.1% to 0.5% of colloid, and 19% to 57% of water. The processed cheese provided by the present invention has a suitable viscosity, a suitable quality and an ideal flavor. With the processed cheese provided by the present invention, a consumer requirement of processed cheese with low energy and low fat is satisfied.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a low-energy, low-fat sliced ​​or block processed cheese. Background technique [0002] Obesity and overweight have caused a series of health, social and psychological problems. It has been shown that obesity and overweight are important risk factors for cardiovascular disease, diabetes, cancer and other chronic diseases; at the same time, obese patients in some countries , Because of being discriminated against at work and dissatisfied with their body shape, they have an inferiority complex, which leads to social problems such as high suicide rate and low marriage rate. According to the latest statistics, the United States is the country with the most obese and overweight population among developed countries. Two-thirds of adults are overweight, and one-third of adults suffer from obesity. As a result, Americans spend 90.7 billion dollars a year on Treatment of obesity and related...

Claims

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Application Information

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IPC IPC(8): A23C19/082
Inventor 高红艳刘振民莫蓓红苗君莅肖杨陈帅石春权郑远荣舒妹王荫榆王建飞
Owner BRIGHT DAIRY & FOOD
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