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Fat-free cheese, preparation method and raw material composition of fat-free cheese

A raw material composition, fat technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of complex preparation process, unsatisfactory consumer satisfaction, poor taste and state of zero-fat cheese, and achieve fine and smooth taste and quality. structure, fresh high-quality cheese flavor, cholesterol-lowering effect

Active Publication Date: 2012-08-15
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 provide a zero-fat cheese, its preparation method and raw materials in order to overcome the defects of the existing zero-fat cheese, such as poor taste and state, unsatisfactory consumers, or complicated preparation process. combination

Method used

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  • Fat-free cheese, preparation method and raw material composition of fat-free cheese
  • Fat-free cheese, preparation method and raw material composition of fat-free cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Raw material formula:

[0057] Raw material type

Dosage

skim milk

70g

White sugar

3.1g

milk protein powder

6.3g

xanthan gum

0.1g

gelatin

0.2g

Hydroxypropyl Distarch Phosphate

0.1g

Acetylated distarch adipate

0.2g

starter

2.5u

Strawberry jam

15g

inulin

5g

[0058] The preparation method comprises the following steps:

[0059] Mix milk protein powder (fat content 1.1%), white granulated sugar, and stabilizer evenly, slowly add it to skim milk (fat content 0.2%) heated to 40°C, and mix with shear at the same time, the shear speed is 2500rpm, the shear Cut the mixing time to 25 minutes, then let it stand for 80 minutes, heat to 65°C, homogenize with 200 bar pressure, sterilize at 95°C for 5 minutes, cool to the fermentation temperature of 35°C, add starter to start fermentation, stop when the pH is 4.6, the time is After 15...

Embodiment 2

[0062] Raw material formula:

[0063] Raw material type

Dosage

skim milk

85.24g

White sugar

7.8g

milk protein powder

6.5g

pectin

0.2g

gelatin

0.1g

Hydroxypropyl Distarch Phosphate

0.1g

starter

2.0u

cream flavor

0.06g

[0064] The preparation method comprises the following steps:

[0065] Mix milk protein powder (fat content 1.3%), white granulated sugar, and stabilizer evenly, and slowly add it to skim milk (fat content 0.25%) heated to 50°C, while mixing with shearing, the shearing speed is 2000rpm, shear Cut the mixing time to 10 minutes, then let it stand for 40 minutes, heat to 60°C, homogenize with 200 bar pressure, sterilize at 95°C for 5 minutes, cool to the fermentation temperature of 33°C, add starter to start fermentation, stop when the pH is 4.6, the time is After 16 hours, turn over the material and cool it down to 22°C, enter the back press...

Embodiment 3

[0068] Raw material formula:

[0069] Raw material type

Dosage

skim milk

89.9g

White sugar

4.5g

milk protein powder

4.6g

inulin

0.5g

gelatin

0.05g

Phytosterols

0.15g

Acetylated distarch adipate

0.1g

Hydroxypropyl Distarch Phosphate

0.2g

starter

1.5u

[0070] The preparation method comprises the following steps:

[0071] Mix milk protein powder (fat content 2.0%), white granulated sugar, and stabilizer evenly, slowly add it to skim milk (fat content 0.1%) heated to 45°C, and mix with shear at the same time, the shear speed is 1500rpm, the shear Cut the mixing time to 30 minutes, then let it stand for 90 minutes, heat to 65°C, homogenize with 250 bar pressure, sterilize at 95°C for 5 minutes, cool to the fermentation temperature of 30°C, add starter to start fermentation, stop when the pH is 4.65, the time is After 20.5 hours, the material is...

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Abstract

The invention discloses a raw material composition of a fat-free cheese. The raw material composition comprises the following components by weight percent: 70-89.9wt% of skimmed milk, 4.6-10wt% of milk protein powder, 1.5-2.5u / 100g of mesophilic lactic acid bacteria, 3.1-9.5wt% of white granulated sugar and 0.05-0.6wt% of stabilizing agent; the fat content in the skimmed milk is equal to or less than 0.3wt%; the protein content is 2.9-4.5wt%; and the fat content in the milk protein powder is equal to or less than 2.0wt%. The invention also discloses the fat-free cheese and a preparation method of the fat-free cheese. With the adoption of the fat-free cheese, chymosin is not added and whey is not discharged; the process is easy to come true; the fat-free cheese is appropriate in viscosity and good in mouthfeel and condition; the flavor of the cheese can be easily received by China consumers; and the requirements of parts of the consumers on nutrition and healthy food can be met.

Description

technical field [0001] The invention specifically relates to a zero-fat cheese, its preparation method and raw material composition. Background technique [0002] Fat, together with protein and carbohydrates, is called the three major nutrients, which provide the nutrients needed by the human body. In recent years, with the improvement of living standards, people's intake of high-fat and high-fat foods has broken the balance of traditional diets. More and more Chinese people have begun to overweight, and the prevalence of obesity is also on the rise. Many Research shows that overweight and obesity can lead to a range of health, social and psychological problems. Experts recommend that the energy from fat should be less than 30% of the total energy intake, so consumers are becoming more and more sensitive to the fat content in food, and the market demand for low-fat and low-cholesterol food is expanding day by day, which prompts food manufacturers to provide consumers with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 高红艳莫蓓红徐致远苏米亚陈帅郑远荣石春权刘振民
Owner BRIGHT DAIRY & FOOD
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