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Normal-temperature processed cheese and preparation method thereof

A technology of processed cheese at room temperature, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of hard and brittle texture, easily damaged tissue, inedible, etc., and achieve mild flavor, easy storage, and easy operation Effect

Inactive Publication Date: 2012-05-02
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

However, both natural cheese and processed cheese have a natural defect in the storage method, that is, they need to be refrigerated, otherwise they will quickly deteriorate, especially the tissue is easily damaged, oily, watery, hard and brittle, and fat oxidation produces odor , the quality has deteriorated so badly that it is inedible

Method used

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  • Normal-temperature processed cheese and preparation method thereof
  • Normal-temperature processed cheese and preparation method thereof
  • Normal-temperature processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Raw material formula:

[0031]

[0032] Preparation:

[0033] ① According to the above formula, put all the raw materials into the melting pot, heat the steam to 50°C, and shear and stir at 600rpm for 1min to obtain the premixed slurry;

[0034] ② Stir and emulsify the pre-mixed slurry at a speed of 900rpm, directly heat the steam to a temperature of 90°C, and then keep it warm for 2 minutes;

[0035] ③Hot filling aseptic vacuum packaging, the vacuum degree is -0.8bar; the oxygen permeability of the vacuum packaging material is 5cc / m 2 ·Below 24h.atm.

[0036] ④Molding and cooling with tap water.

[0037] After testing, the index of processed cheese obtained is: 25% protein; 16% fat; 10% carbohydrate; 43% moisture; pH 5.7.

Embodiment 2

[0039] Raw material formula:

[0040]

[0041] Preparation:

[0042] ① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 35°C, and shear and stir at 600rpm for 1min to obtain a premixed slurry;

[0043] ② Stir and emulsify the pre-mixed slurry at a speed of 1200rpm, heat the steam directly to a temperature of 88°C, and then keep it warm for 4 minutes;

[0044] ③Hot filling aseptic vacuum packaging, the vacuum degree is -0.9bar; the oxygen permeability of the vacuum packaging material is 5cc / m 2 ·Below 24h.atm.

[0045] ④Molding and cooling with tap water.

[0046] After testing, the index of the obtained processed cheese is: 15.7% protein; 16.2% fat; 12.8% carbohydrate; 49% moisture; pH 5.3.

Embodiment 3

[0048] Raw material formula:

[0049]

[0050] Preparation:

[0051] ① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 40°C, and shear and stir at 700rpm for 3 minutes to obtain a premixed slurry;

[0052] ② Stir and emulsify the pre-mixed slurry at a speed of 1500rpm, heat it directly with steam to a temperature of 92°C, and then keep it warm for 5 minutes;

[0053] ③Hot filling aseptic vacuum packaging, the vacuum degree is -0.8bar; the oxygen permeability of the vacuum packaging material is 5cc / m 2 ·Below 24h.atm.

[0054] ④Molding and cooling with tap water.

[0055] After testing, the index of processed cheese obtained is: 15.2% protein; 21.8% fat; 13.5% carbohydrate; 42.68% moisture; pH 5.5.

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Abstract

The invention discloses normal-temperature processed cheese and a preparation method thereof. The normal-temperature processed cheese comprises the following components in percentage by weight: 0 to 15 percent of natural cheese, 10 to 25 percent of fat product, 10 to 33 percent of other milk solid substance except the natural cheese and the fat product, 4 to 12 percent of starch, 0.6 to 2.7 percent of stabilizer, 3 to 7 percent of plant protein, 0.1 to 0.2 percent of antioxidant, 1 to 1.8 percent of emulsifying salt and 25.8 to 40 percent of water. The normal-temperature processed cheese can keep the original characteristic flavor and functional properties in normal-temperature shelf life.

Description

technical field [0001] The invention relates to a normal temperature processed cheese, in particular to a normal temperature processed cheese and a preparation method thereof. Background technique [0002] Cheese is known as "milk gold". About 10 parts of milk can produce 1 part of cheese. It is extremely nutritious and easy to digest and absorb. It is deeply loved by consumers in Western countries and is becoming more and more popular among Chinese consumers. . However, both natural cheese and processed cheese have a natural defect in the storage method, that is, they need to be refrigerated, otherwise they will quickly deteriorate, especially the tissue is easily damaged, oily, watery, hard and brittle, and fat oxidation produces odor , the quality has deteriorated so badly that it cannot be eaten. Therefore, in some small and medium-sized cities or most rural areas with underdeveloped cold chains, it is difficult to see cheese on the market, and the per capita cheese co...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/093
Inventor 郑远荣刘振民孙克杰崔凯莉莫蓓红石春权肖杨高红艳陈帅段剑平郭本恒凌勇飚
Owner 上海光明奶酪黄油有限公司
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