Imitated cheese and its preparation method

A cheese and product technology, which is applied in the field of imitation cheese and its preparation, can solve the problems of limited use of processed cheese raw materials, reduced wire drawing performance, and high refrigeration cost, and achieves the advantages of reducing costs and food safety risks, being easy to operate, and having a simple preparation method. Effect

Active Publication Date: 2012-05-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the existing natural mozzarella cheese or remanufactured mozzarella cheese due to the unavoidable inclusion of natural cheese components, which have high refrigeration costs, are easily polluted, and the wire drawing performance varies with the storage period. Extended and decreased, and the use of raw materials for processed cheese is also subject to certain limitations. It provides a classic natural mozzarella cheese that can maintain the original characteristic flavor and functional properties, and the raw materials and products are easy to store. The product Imitation cheese with simple, quick and easy-to-operate preparation method and preparation method thereof without change in stringing performance due to storage time

Method used

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  • Imitated cheese and its preparation method
  • Imitated cheese and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Raw material formula:

[0040]

[0041] Preparation:

[0042] ① According to the above formula, put the raw materials into the melting pot, and without heating, use a blunt knife with a blade thickness of 2mm to shear and stir at 1000rpm for 4min to obtain a premixed slurry;

[0043] 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;

[0044] ③Hot-filled aseptic packaging, cooled, and refrigerated.

[0045] After testing, the indicators of the obtained imitation cheese are: 23.1% protein; 22.7% fat; 47.9% moisture; pH 5.2.

Embodiment 2

[0047] Raw material formula:

[0048]

[0049] Preparation:

[0050] ①According to the above formula, put all the raw materials into the melting pot, and without heating, use a blunt knife with a blade thickness of 10mm to shear and stir at 1500rpm for 3min to obtain a premixed slurry;

[0051] ② Stir the pre-mixed slurry at a speed of 800rpm, heat the steam directly to a temperature of 80°C, and then keep it warm for 8 minutes until the wire drawing appears;

[0052] ③Hot-filled aseptic packaging, cooled, and refrigerated.

[0053] After testing, the indicators of the obtained imitation cheese are: 26.9% protein; 17.7% fat; 47.6% moisture; pH 5.9.

Embodiment 3

[0055] Raw material formula:

[0056]

[0057] Preparation:

[0058] ①According to the above formula, put all the raw materials into the melting pot, and without heating, use a blunt knife with a blade thickness of 10mm to shear and stir at 1500rpm for 3min to obtain a premixed slurry;

[0059] ② Stir the pre-mixed slurry at a speed of 800rpm, heat the steam directly to a temperature of 80°C, and then keep it warm for 8 minutes until the wire drawing appears;

[0060] ③Hot-filled aseptic packaging, cooled, and refrigerated.

[0061] After testing, the indicators of the obtained imitation cheese are: 27.9% protein; 18.8% fat; 50.0% moisture; pH 5.3.

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Abstract

The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and/or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.

Description

technical field [0001] The invention relates to imitation cheese and a preparation method thereof. Background technique [0002] Mozzarella (Mozzarella) cheese is a kind of cheese that is widely loved by consumers. It is characterized by mild flavor and excellent stretching ability, and is often used in the production of pizza. Patent CN1788592A discloses a mozzarella-like sticky cheese product, in which cheese curds are heated, kneaded and stretched, and extruded to obtain cheese sticks with improved texture. Patent CN101194651A discloses a method for making cheese that can be used for pizza. This method only needs to add appropriate emulsifying salt and acidity regulator to the curd block, without blanching and stretching, and the finished product can be obtained after pressing. The above-mentioned cheese belongs to natural cheese or processed cheese made from natural cheese, and there are defects caused by natural cheese. Natural mozzarella cheese mainly has two defects...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00
Inventor 郑远荣刘振民莫蓓红高红艳石春权肖杨陈帅舒妹王建飞王荫榆郭本恒
Owner BRIGHT DAIRY & FOOD
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