Processed cheese and preparation method thereof

A manufacturing method and a technology for processing cheese, which are applied in dairy products, cheese substitutes, applications, etc., can solve problems such as unreported technology, and achieve the effects of increased product added value, more variety changes, and moderate shell thickness.

Inactive Publication Date: 2012-02-08
上海光明奶酪黄油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no report in the prior art

Method used

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  • Processed cheese and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Raw materials: natural cheese 15%; cream 40%; rennet casein 5%; corn syrup 15%; (emulsifying salt + alcohol ester emulsifier) ​​2% (sodium citrate 0.2%, sodium tripolyphosphate 1.6 %, monoglyceride 0.1%, Span 60 0.1%); carrageenan 3%; water 20%. Coating size: chocolate coating size.

[0047] Manufacturing method:

[0048] ① Melt and mix the raw materials; shear and mix all the raw materials. The shear rate was 1200 rpm and the melting temperature was 95°C.

[0049]② Homogenize while hot, with a homogenization pressure of 15 MPa; after homogenization, perform conventional pasteurization at a temperature of 93°C for 30 seconds.

[0050] ③ Pour into the mold, the pouring temperature is 90°C, insert the cuttings, cool in ice water for 5 minutes until the core temperature of the cheese drops below 40°C, and mold, then demould.

[0051] ④Spray the surface with liquid nitrogen instantly to reduce the surface temperature to -5°C, coat in a slurry with a temperature of 40°C,...

Embodiment 2

[0053] Raw materials: natural cheese 50%; anhydrous butter 3%; malt syrup 18%; (emulsifying salt + alcohol ester emulsifier) ​​5% (sodium tripolyphosphate 2.0%, sodium hexametaphosphate 2.5%, lecithin 0.5%) ; Gelatin 0.5%; Water 23.5%. Coating paste: white chocolate coating paste.

[0054] Manufacturing method:

[0055] ① Melt and mix the raw materials; shear and mix all the raw materials. The shear rate was 1500 rpm and the melting temperature was 92°C.

[0056] ② Homogenize while hot, with a homogenization pressure of 10 MPa; after homogenization, perform conventional pasteurization at a temperature of 90°C for 60 seconds.

[0057] ③ Pour into the mold, the pouring temperature is 85°C, insert the cuttings, cool in ice water for 4 minutes until the core temperature of the cheese drops below 40°C, and mold, then demould.

[0058] ④Spray liquid nitrogen on the surface instantly to reduce the surface temperature to -3°C, coat in a slurry with a temperature of 36°C, the coati...

Embodiment 3

[0060] Raw materials: 25% natural cheese; 4% unsalted butter; 10% whole milk powder; 10% sucrose; (emulsified salt + alcohol ester emulsifier) ​​2.7% (2.4% disodium hydrogen phosphate, sucrose with HLB value 7-16 ester 0.3%); agar 1%; strawberry essence 0.1%; citric acid 1%; water 46.2%. Coating slurry: Strawberry flavored coating slurry.

[0061] Manufacturing method:

[0062] ① Melt and mix the raw materials; shear and mix all the raw materials. The shear rate was 900 rpm and the melting temperature was 85°C.

[0063] ② Homogenize while hot, with a homogenization pressure of 20 MPa; after homogenization, perform conventional pasteurization treatment at a temperature of 85°C for 10 minutes.

[0064] ③ Pour into the mold, the pouring temperature is 80°C, insert the cuttings, cool in the tunnel for 5 minutes until the core temperature of the cheese drops below 40°C, and mold, then demould.

[0065] ④Spray the surface with liquid nitrogen instantaneously to reduce the surfac...

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Abstract

The invention discloses a processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials include natural cheese, sweetener, butter oil, emulsifying salt, alcohol ester emulsifying agent, stabilizer and water, and the stabilizer is one or more than one of the group consisting of carrageenan, gelatin, agar, locust bean gum, sodium alginate and konjac glucomannan; (2) homogenization and pasteurization; (3) hot-pouring the mixture into a mould, inserting a rod, cooled by icy water or forming by cooling tunnel, and demoulding to obtain formed cheese; and (4) performing instant liquid nitrogen spraying on the surface of the formed cheese obtained from the step (3), coating, and cool-drying by sterilized air to obtain the finished product. The processed cheese with surface coating according to the invention fills in the blanks in the prior art, is more diversified in taste, better in sense of hierarchy and more in change of variety, and increases own added value remarkably.

Description

technical field [0001] The invention relates to processed cheese and a manufacturing method thereof. Background technique [0002] At present, the processed cheese (cheese, also known as cheese) that is common in the market is mainly in the form of flakes and spreads. Guangming Dairy Co., Ltd. has recently launched a new kind of processed cheese in a gel state that is inserted into a stick. The product name is stick stick Cheese looks like a lollipop, and its shape is different according to the mold. This type of product is popular in the market, but the competition of similar products on the market is fierce. In order to make the product more attractive, it is hoped that chocolate or similar coatings can be applied on the surface of the product. But there is no report in the prior art. Contents of the invention [0003] The technical problem to be solved by the present invention is to fill the blank of the existing "special-shaped" processed cheese that can be inserted ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/082
Inventor 莫蓓红刘振民崔凯莉肖杨高红艳陈帅郑远荣石春权孙克杰林穗平段剑平
Owner 上海光明奶酪黄油有限公司
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