Method for preparing powdery cheese and obtained powdery cheese

Abstract

The invention discloses a preparation method of a powdery cheese and the obtained powdery cheese. The method for preparing the powdery cheese comprises the following steps: 1) uniformly mixing the chopped natural cheese, fat products, enzyme modified cheese, casein, dextrin, an emulsifying salt, an emulsifier, a stabilizing agent and water; wherein, before mixing with the natural cheese, the emulsifier and the stabilizing agent are mixed with water according to 3-5 times of total mass of the emulsifier and stabilizing agent in advance; the fat products comprises cream and plant oil; 2) fusing; 3) homogenizing; 4) sterilizing; 5) spray drying; 6)cooling. According to the preparation method, the product is difficult to stick during the preparation process. The powdery cheese has low moisture content, high cost performance, balanced and reasonable nutrition and good instant dissolution, reduces the microbe deterioration risk and is suitable for long-term preservation at normal temperature, the storage life can be more than one year, so that the powdery cheese is especially suitable for the countries and regions which lack of refrigeration facilities, the local flavor of the powdery cheese is good.

Description

technical field [0001] The invention relates to a method for preparing powdered cheese and the obtained powdered cheese. Background technique [0002] Natural cheese is a fresh or mature dairy product made from cow's milk, cream, part-skimmed milk, buttermilk, or a mixture of these products, curdled with acid or rennet and separated from the whey, and is of nutritional value High in dairy. Cheese is rich in nutrients, which is equivalent to concentrating 5-10 times the protein and fat in raw milk, and the digestibility of protein is 96%-98%; in addition, it is also rich in salts, especially a large amount of Inorganic components such as calcium and phosphorus, in addition to forming bones and teeth, also play an important role in physiology. [0003] Natural cheese needs special cold storage or freezer storage. It is stored at 5°C and relative humidity of 80% to 90% or -18°C. The storage conditions are strict and the storage cost is high. At room temperature, the shelf li...

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome that the existing powdered cheese is only made of natural cheese, and natural cheese is easy to stick to the wall during the preparation process, which is not conducive to equipment cleaning, large product loss, not only low product yield, The flavor is also light, and the product also has defects such as poor solubility, uneven dispersion, too much saturated fat, too low unsaturated fatty acid, unbalanced nutrition, etc., thereby providing a method for preparing powdered processed cheese and The resulting powdered cheese

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