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Processed cheese and processing method thereof

A technology of processed cheese and natural cheese, which is applied in the field of food processing, can solve the problems of poor flavor and poor functionality, achieve good functionality and flavor, improve flavor, and reduce the cost of raw materials

Active Publication Date: 2011-10-26
孙玉强 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a processed cheese and a processing method thereof, which are used to solve the defects of poor functionality and bad flavor of simulated processed pizza cheese in the prior art, improve the functionality of processed cheese and improve its flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preferred raw materials of processed cheese in this embodiment are:

[0038] The main ingredients include 10 parts by weight of rennet casein, 20 parts by weight of vegetable fat, 11.5 parts by weight of milk fat, 7 parts by weight of Cheddar cheese, 20 parts by weight of mozzarella and 25 parts by weight of water; the auxiliary materials include 0.5 parts by weight of sodium citrate parts, 3 parts by weight of salt, 0.5 parts by weight of phosphoric acid, and 2.5 parts by weight of skimmed milk powder.

[0039] The processing method of the present embodiment processed cheese is:

[0040] Step 1. Stir and mix 20 parts by weight of water-dispersed rennet casein and other auxiliary materials except citric acid at a speed of 1000 rpm, and heat to 25 degrees at the same time;

[0041] Step 2, add vegetable fat and milk fat, and stir at a speed of 300 rpm, and control the temperature at 77 degrees;

[0042] Step 3, adding phosphoric acid and 5 parts by weight of water,...

Embodiment 2

[0047] The preferred raw materials of processed cheese in this embodiment are:

[0048] The main ingredients include 15 parts by weight of rennet casein, 25 parts by weight of vegetable fat, 5 parts by weight of milk fat, 10 parts by weight of Cheddar cheese, 15 parts by weight of mozzarella and 25 parts by weight of water; the auxiliary materials include 1 part by weight of sodium citrate 0.5 parts by weight of disodium hydrogen phosphate, 1.5 parts by weight of table salt, 0.5 parts by weight of lactic acid and 1.5 parts by weight of skimmed milk powder.

[0049] The processing method of the present embodiment processed cheese is:

[0050] Step 1. Stir and mix 20 parts by weight of water-dispersed rennet casein and other auxiliary materials except citric acid at a speed of 2000 rpm, and heat to 50 degrees at the same time;

[0051] Step 2. Add vegetable fat and milk fat, and stir at 200 rpm to form, and control the temperature at 76 degrees;

[0052] Step 3, adding lactic ...

Embodiment 3

[0057] The preferred raw materials of processed cheese in this embodiment are:

[0058] The main ingredients include 20 parts by weight of rennet casein, 28 parts by weight of vegetable fat, 2 parts by weight of milk fat, 15 parts by weight of Cheddar cheese, 5 parts by weight of mozzarella and 25 parts by weight of water; the auxiliary materials include 1 part by weight of sodium citrate part, 1 part by weight of sodium tripolyphosphate, 1 part by weight of table salt, 1 part by weight of citric acid and 1 part by weight of skimmed milk powder. 50% of rennet casein comes from bovine milk and 50% from buffalo milk.

[0059] The processing method of the present embodiment processed cheese is:

[0060] Step 1. Stir and mix 20 parts by weight of water-dispersed rennet casein and other auxiliary materials except citric acid at a speed of 1500 rpm, and heat to 30 degrees at the same time;

[0061] Step 2. Add vegetable fat and milk fat, and stir at a speed of 150 rpm, and control...

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Abstract

The invention provides processed cheese and a processing method thereof. The processed cheese comprises main materials and auxiliary materials, wherein the main materials include 10-25 parts by weight of chymosin casein, 10-30 parts by weight of plant fat, 1-15 parts by weight of milk fat, 15-40 parts by weight of composite natural cheese and 30-40 parts by weight of water; and the auxiliary materials include 0.5-3 parts by weight of emulsifying salt, 0.3-3 parts by weight of tablet salt, 0.1-1 part by weight of acidity regulator and 0.5-3 parts by weight of nutrient accessories. In a formula, the plant fat is added into the main materials to reduce the cost of raw materials of the processed cheese, a proper amount of milk fat is added to provide many complete fat globules, the chymosin casein as well as the emulsifying salt, acid and table salt at a proper proportion are adopted, and various kinds of natural cheese are added. In a process, a certain adding order is adopted, and the heating of the product and the mechanical effect are controlled. Through perfect match of the formula and process, the pizza cheese with good functionality and flavor is prepared while the cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to processed cheese and a processing method thereof. Background technique [0002] Currently, the stringy cheeses used to make pizza are collectively referred to as pizza cheese, including natural mozzarella and processed pizza cheese. Pizza cheese needs to have certain functionalities, such as shredding, melting, stretching, oily, chewing, etc. The above-mentioned properties are indicators for evaluating the quality of pizza cheese, and directly determine the user and consumer's expectations for the product. Acceptance. The optimal functionality of natural mozzarella can be maintained for a short period of time, and due to the shortage of raw milk, long production and maturation time, and many key control points in production, the production cost of natural mozzarella is relatively high. In contrast, processed pizza cheese retains its optimal functionality for a longer pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 孙玉强范丽芳
Owner 孙玉强
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