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Preparation method of flaky processed cheese and prepared flaky processed cheese

A technology for processing cheese and flakes, applied in cheese substitutes, dairy products, applications, etc., can solve problems such as excessive temperature or excessive melting degree, and achieve good taste, easy operation, and texture. Excellent effect

Active Publication Date: 2011-11-16
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defect that the existing processed cheese microwave needs too high temperature or too long time to achieve a suitable melting degree, and to provide a microwave oven that can melt within 20s under a microwave of 500W. Method for preparing flaky processed cheese capable of melting more than 50% and the obtained flaky processed cheese

Method used

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  • Preparation method of flaky processed cheese and prepared flaky processed cheese
  • Preparation method of flaky processed cheese and prepared flaky processed cheese
  • Preparation method of flaky processed cheese and prepared flaky processed cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Raw material formula:

[0035]

[0036]

[0037] Preparation:

[0038] ① Cut the natural cheese and fat products into pieces according to the ratio of raw materials in the above table, then add the rest of the raw materials, shear and mix, heat up to 70°C for initial melting, and stir for 5 minutes to obtain the mixture;

[0039] ②Sterilization: The mixture is sterilized by ultra-high temperature instantaneously, and the temperature is raised to 135°C and kept for 9s;

[0040] ③ Stirring and emulsification: at a temperature of 90°C, the stirring speed is 800rpm, stirring for 2min;

[0041] ④Rapid cooling: use the flowing water immersion cooling method, the cooling time is 30min, the central temperature is below 28℃, and the product is ready to be formed.

[0042] After testing, the product index is 56.9% of moisture; 18.0% of fat; 12.5% ​​of protein; the percentages are the mass percentages of each component in the total amount of the flaky processed cheese.

Embodiment 2

[0044] Raw material formula:

[0045]

[0046]

[0047] Preparation:

[0048] ① Cut the natural cheese and fat products into pieces according to the raw material ratio in the above table, then add the rest of the raw materials, shear and mix, heat up to 80°C for initial melting, and stir for 5 minutes to obtain the mixture;

[0049] ②Sterilization: Pasteurize the mixture, raise the temperature to 85°C, and keep it for 5 minutes;

[0050] ③ Stirring and emulsification: Stir for 6 minutes at a temperature of 85°C and a stirring speed of 500 rpm;

[0051] ④Rapid cooling: Cooling in a cooling tunnel, the cooling time is 30 minutes, and the central temperature is below 30°C, and the product is ready to be formed.

[0052] After testing, the product index is 47.6% of water; 32.0% of fat; 14.0% of protein; the percentage is the mass percentage of each component in the total amount of flaky processed cheese.

Embodiment 3

[0054] Raw material formula:

[0055]

[0056] Preparation:

[0057] ① Cut the natural cheese and fat products into pieces according to the ratio of raw materials in the above table, then add the rest of the raw materials, shear and mix, heat up to 70°C for initial melting, and stir for 5 minutes to obtain the mixture;

[0058] ②Sterilization: Ultra-high temperature instantaneous sterilization, heating up to 140°C and keeping for 2s;

[0059] ③ Stirring and emulsification: at a temperature of 80°C, the stirring speed is 800rpm, stirring for 10min;

[0060] ④Rapid cooling: Cooling by immersion in flowing water, the cooling time is 20 minutes, the central temperature is below 25°C, and the product is ready to be formed.

[0061] After testing, the product index is 56.7% of moisture; 21.9% of fat; 10.0% of protein; the percentages are the mass percentages of each component in the total amount of the flaky processed cheese.

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Abstract

The invention discloses a preparation method of flaky processed cheese and prepared flaky processed cheese. The preparation method comprises the following steps: melting and mixing raw materials; then, sterilizing according to the common operation in the field; stirring, emulsifying and quickly cooling, wherein the raw materials contain 30-60% of natural cheese, 2-5% of emulsifying salt, 5-50% of fat product and 3-44% of water, and the percentage by weight is the mass ratio of each raw material in the total amount of the raw materials. The natural cheese is Cheddar cheese with the mature period more than 3 months, and the emulsifying salt contains citrate and monophosphate. The condition for stirring and emulsifying is as follows: the emulsification temperature is 80-90DEG C, the stirring revolving speed is 300-1000rpm (revolutions per minute), and the stirring emulsification temperature is 2-10 minutes. The preparation method provided by the invention has a simple technology, and 50% of the prepared flaky processed cheese can be melted within 20 seconds under the microwave of below 500W, thereby satisfying the requirement of the flaky processed cheese on serving as quick food ingredients. In addition, the prepared flaky processed cheese has the advantages of stable state and good texture and taste.

Description

technical field [0001] The invention relates to a preparation method of flaky processed cheese and the prepared flaky processed cheese. Background technique [0002] At present, the consumption of sliced ​​processed cheese in the market is mainly used in sandwiches and hamburgers, while Chinese people prefer to sandwich sliced ​​processed cheese in bread at home and heat it in a microwave oven before eating. Processed cheese people hope to melt the cheese over medium heat in a short period of time, so that the bread will not lose water and dry out due to excessive temperature and prolonged heating. Especially when processed cheese is used as an ingredient of some microwave foods or fast food ingredients, the requirements for the sheet-shaped processed cheese to be heated at low temperature and melted quickly are higher. At present, when the existing flaky processed cheese is generally used in a microwave, it needs to be at least 500W for more than 30s to reach a melting lev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/082
Inventor 陈帅莫蓓红刘振民高红艳肖杨郑远荣石春权舒妹王荫榆
Owner BRIGHT DAIRY & FOOD CO LTD
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