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Method for preparing reproduced cheese and obtained reproduced cheese thereof

A technology for processed cheese and natural cheese, which is applied in cheese substitutes, dairy products, applications, etc., can solve the problems of time-consuming, labor-intensive, and complicated processes, and achieve the effect of simple operation, simple preparation method, and strong milk flavor

Active Publication Date: 2012-03-14
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the complicated and time-consuming and labor-intensive production process of the existing natural cheese with stringing properties, and the product has good stringing properties only under heating conditions and has a short shelf life of only 1-2. 3 months, or the defect that the existing processed cheese has good stringing properties only under heating conditions, a simple preparation method is provided, and the prepared processed cheese has good stringing properties at room temperature or refrigerated conditions Preparation method of processed cheese with long shelf life and obtained processed cheese

Method used

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  • Method for preparing reproduced cheese and obtained reproduced cheese thereof
  • Method for preparing reproduced cheese and obtained reproduced cheese thereof
  • Method for preparing reproduced cheese and obtained reproduced cheese thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw materials: 83% cheddar cheese matured for three months, 0.7% sodium citrate, 0.35% sodium hexametaphosphate, 0.15% sodium pyrophosphate, 0.3% sodium phosphate, 15.5% water; percentages are mass percentages.

[0044] Preparation:

[0045] ①According to the above formula, put the chopped 0.5cm~2cm natural cheese and other raw materials into the melting pot, without heating, stir with a blunt knife with a blade thickness of 2mm at 1000rpm for 3min to obtain a premixed slurry;

[0046] ② Stir the pre-mixed slurry at a speed of 1000rpm, heat the steam directly to a temperature of 80°C, and then keep it warm for 6 minutes until the wire drawing appears;

[0047] ③Extruded to obtain cheese sticks with a diameter of 1.8cm×length of 10cm;

[0048] ④ Afterwards, hot fill aseptic packaging, cool down, and refrigerate.

[0049] After testing, the indexes of the processed cheese obtained are: fat content 22%; dry matter 53%; pH 5.2.

Embodiment 2

[0051] Ingredients: 75% one-month mature cheddar cheese, 5% rennet casein, 0.7% sodium citrate, 0.35% sodium hexametaphosphate, 0.15% sodium pyrophosphate, 0.3% sodium phosphate, 18.5% water; percentages are mass percentage.

[0052] Preparation:

[0053] ①According to the above formula, put the chopped 0.5cm~2cm natural cheese and other raw materials into the melting pot, without heating, stir with a blunt knife with a blade thickness of 10mm at 2000rpm for 1min to obtain a premixed slurry;

[0054] ② Stir the pre-mixed slurry at a speed of 2000rpm, heat the steam directly to a temperature of 75°C, and then keep it warm for 2 minutes until the wire drawing appears;

[0055] ③Extruded to obtain cheese sticks with a diameter of 1.8cm×length of 10cm;

[0056] ④ Afterwards, hot fill aseptic packaging, cool down, and refrigerate.

[0057] After testing, the indexes of the processed cheese obtained are: fat content 28%; dry matter 55%; pH 5.5.

Embodiment 3

[0059] Ingredients: 22% one-month mature Gouda cheese, 22% one-month mature cheddar cheese, 9% rennet, 12% palm oil, 1% sodium citrate, 0.5% sodium hexametaphosphate, 0.20% sodium pyrophosphate , 1% salt, 0.75% citric acid, 0.05% cheese essence, 31.5% water; percentages are mass percentages.

[0060] Preparation:

[0061] ①According to the above formula, put the chopped 0.5cm~2cm natural cheese and other raw materials into the melting pot, without heating, stir with a blunt knife with a blade thickness of 5mm at 2000rpm for 1min to obtain a premixed slurry;

[0062] ② Stir the pre-mixed slurry at a speed of 1500rpm, heat the steam directly to a temperature of 80°C, and then keep it warm for 4 minutes until the wire drawing appears;

[0063] ③Extruded to obtain cheese sticks with a diameter of 1.8cm×length of 10cm;

[0064] ④ Afterwards, hot fill aseptic packaging, cool down, and refrigerate.

[0065] After testing, the indexes of the processed cheese obtained are: fat conte...

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Abstract

The invention discloses a method for preparing reproduced cheese and obtained reproduced cheese thereof. The method comprises the following steps: 1) mincing natural cheese, uniformly mixing dairy products, fat products, emulsifying salt and water, stirring at the speed of 1000rpm-2000rpm by using a dull knife for 1 minutes-3 minutes to obtain a preblended slurry; wherein the emulsifying salt is phosphate and / or citrate; the natural cheese is natural cheese with a mature period within 3 months; 2) stirring the preblended slurry at the speed of 1000rpm-2000rpm, directly heating by steam to thetemperature of 75 DEG C-85 DEG C, then insulating for 2 minutes-6 minutes; 3) extruding and moulding. The method for preparing reproduced cheese has simple preparation method, the prepared reproducedcheese has good wire drawing characteristic and long shelf life under the room temperature or refrigeration condition.

Description

technical field [0001] The invention discloses a method for preparing processed cheese and the obtained processed cheese. Background technique [0002] Cheese is an imported product and was introduced into China from the West. Cheese has a unique flavor, is rich in nutrition and is easily digested and absorbed by the human body. Known as milk gold, it is deeply loved by Western consumers and accounts for half of the dairy industry's sales. The per capita consumption of cheese in the world is 2.8 kg / year, 2 kg / year per capita in Japan, and less than 1 gram / year in China. In Asia, the Olympics and Expo are catalysts for cheese consumption. Japan held the Olympic Games and the World Expo in 1964 and 1970 respectively, and the output of cheese increased from 5,000 tons in 1962 to 40,000 tons in 1972, an increase of 8 times in 10 years. South Korea hosted the Olympic Games and the World Expo in 1988 and 1993 respectively, and the cheese production increased from 295 tons in 19...

Claims

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Application Information

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IPC IPC(8): A23C19/082
Inventor 郑远荣刘振民莫蓓红高红艳石春权肖杨陈帅舒妹王荫榆郭本恒
Owner BRIGHT DAIRY & FOOD
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