Cheese ice cream and preparation method thereof

A technology of ice cream and cheese, which is applied in the field of cheese ice cream and its preparation, can solve the problems of cheese protein defects, etc., and achieve the effect of uniform tissue state, fine texture and perfect combination

Inactive Publication Date: 2012-04-25
上海光明奶酪黄油有限公司
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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 provide a cheese ice cream with fine texture and good tissue state and its p

Method used

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  • Cheese ice cream and preparation method thereof
  • Cheese ice cream and preparation method thereof
  • Cheese ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] formula:

[0033]

[0034]

[0035] Preparation:

[0036] (1) Raw material mixing: Divide the natural cheese into small pieces, preferably 3cm×3cm pieces, mix with emulsified salt and some water, and stir evenly; mix other raw materials and the remaining water in another container, and mix well ;

[0037] (2) Sterilization: In order to make the cheese protein fully hydrated and emulsified without affecting the quality of ice cream, the above two parts of raw materials are sterilized separately, and the mixed raw materials containing natural cheese are heated to 90°C and kept at 90°C for 10 minutes for sterilization; the other part of mixed raw materials Sterilize by holding at 75°C for 30 minutes;

[0038] (3) Homogenization: Mix and cool the raw materials to 65°C for two-stage high-pressure homogenization. The first stage of homogenization pressure is 20MPa, and the second stage is 6MPa;

[0039] (4) Aging: reduce the raw material temperature to 4°C and age fo...

Embodiment 2

[0044] formula:

[0045]

[0046]

[0047] Preparation:

[0048] (1) Raw material mixing: Divide the natural cheese into small pieces, preferably 3cm×3cm pieces, mix with emulsified salt and some water, and stir evenly; mix other raw materials and the remaining water in another container, and mix well ;

[0049](2) Sterilization: In order to fully hydrate and emulsify the cheese protein without affecting the quality of ice cream, the above two parts of raw materials are sterilized separately, and the mixed raw materials containing natural cheese are heated to 90°C and kept at 86°C for 15 minutes for sterilization; the other part of the mixed raw materials Sterilize by holding at 76°C for 25 minutes;

[0050] (3) Homogenization: mixing and cooling the raw materials to 70°C is to carry out two-level high-pressure homogenization, the first level of homogenization pressure is 15MPa, and the second level is 4MPa;

[0051] (4) Aging: reduce the raw material temperature to 0...

Embodiment 3

[0056] formula:

[0057]

[0058]

[0059] Preparation:

[0060] (1) Raw material mixing: Divide the natural cheese into small pieces, preferably 3cm×3cm pieces, mix with emulsified salt and some water, and stir evenly; mix other raw materials and the remaining water in another container, and mix well ;

[0061] (2) Sterilization: In order to fully hydrate and emulsify the cheese protein without affecting the quality of ice cream, the above two parts of raw materials are sterilized separately, the mixed raw materials containing natural cheese are heated to 90 ° C, and 88 ° C for 13 minutes for sterilization; the other part of the mixed raw materials Sterilize by holding at 79°C for 20 minutes;

[0062] (3) Homogenization: Mix and cool the raw materials to 68°C for two-level high-pressure homogenization, the first level of homogenization pressure is 12MPa, and the second level is 2MPa;

[0063] (4) Aging: reduce the raw material temperature to 2°C and age for 15 hours;...

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PUM

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Abstract

The invention discloses a raw material composition of cheese ice cream. The composition comprises the following components, by weight, 3-40% of natural cheese, 3-30% of raw milk, 0.5-1.5% of an emulsification salt, 0.2-2% of a stabilizer, 0.2-0.5% of an emulsifier, 10-25% of total sugar, and the balance water. The invention also discloses a preparation method of the cheese ice cream and the cheese ice cream prepared with the preparation method. By controlling the formula, the sterilization mode, the homogenizing mode, and the additional quick-frozen process of a freezing process of the cheeseice cream in the invention, problems of rough mouthfeel and strong sand-like feeling of the final ice cream, which are caused by the degradation or the denaturation coacervation of cheese proteins, the emulsification capability reduction and the hydratability reduction, are overcome. The cheese ice cream with fine texture, uniform tissue state and unique flavor, which is provided in the invention, allows the perfect combination of cheese and ice cream to be realized.

Description

technical field [0001] The invention specifically relates to a cheese ice cream and a preparation method thereof. Background technique [0002] Cheese is the concentrated essence of milk, known as "milk gold", rich in high-quality protein, calcium, lipids, vitamins and other nutrients, it is a pure natural food with great nutritional value. Due to the fermentation of microorganisms, the nutrients in cheese are easily digested and absorbed. There are many kinds of natural cheeses. There are over a thousand kinds of cheeses currently circulating in the world markets. Different types of cheeses have their own characteristics. For example, Mozzarella has a fresh and milky fragrance; Parmesan has a strong fruity fragrance; Blue Cheese has a strong spicy and strong flavor. Stimulate. [0003] Most of the milk raw materials used in existing ice cream are milk powder, cream, cream, whey protein powder, milk or fermented milk, etc., and there is no ice cream product with natural ch...

Claims

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Application Information

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IPC IPC(8): A23G9/40
Inventor 肖杨刘振民崔凯莉莫蓓红高红艳陈帅郑远荣石春权孙克杰林穗平谭庆海
Owner 上海光明奶酪黄油有限公司
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