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Spread processed cheese and method for preparing same

A processed cheese and spread-type technology, which is applied in the field of spread-type processed cheese and its preparation, can solve problems such as no spread-type processed cheese products, and achieve the effects of good flavor, stable state and excellent texture.

Active Publication Date: 2012-09-19
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the sodium content of ordinary spreadable processed cheese on the market is 200-600mg / 100g; the sodium content of low-sodium spreadable processed cheese should be lower than 120mg / 100g, which meets the standard of low-sodium food, but there is no such food that meets this standard. Standard spreadable processed cheese products

Method used

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  • Spread processed cheese and method for preparing same
  • Spread processed cheese and method for preparing same
  • Spread processed cheese and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] formula:

[0040]

[0041] Preparation:

[0042] ① Cut natural cheese and fat products into pieces according to the ratio of raw materials in the above table, then add the rest of the raw materials, shear and mix at a shear speed of 1800 rpm, heat up to 95°C within 10 minutes, and initially melt to obtain a mixture;

[0043] ②Homogeneous: Homogeneous pressure 20MPa;

[0044] ③Pasteurization and shearing at the same time: the sterilization temperature is 90°C, the holding time is 8 minutes; the shearing speed is 1200rpm;

[0045] ④Filling, cooling and forming: Aseptic filling is used; the finished product is cooled by soaking in running water for 30 minutes, and the product is formed when the central temperature is below 30°C.

[0046] After testing, the product indicators are: moisture 60.4%, fat 20.6%, protein 9.2%, sodium content 115mg / 100g, the above percentages are the percentages of each component in the total mass of spreadable processed cheese.

Embodiment 2

[0048] Raw material formula:

[0049]

[0050] Preparation:

[0051] ①Cut the natural cheese into pieces according to the raw material ratio in the above table, then add the rest of the raw materials, shear and mix at a shear speed of 1500 rpm, heat up to 85°C within 5 minutes and initially melt to obtain the mixture;

[0052] ②Homogeneous: Homogeneous pressure 18MPa;

[0053] ③Pasteurization and shearing at the same time: the sterilization temperature is 75°C, the holding time is 20 minutes; the shearing speed is 900rpm;

[0054] ④Filling, cooling and forming: Ultra-clean filling is used; the finished product is cooled by soaking in flowing water for 20 minutes, and the product is formed when the central temperature is below 30°C.

[0055] After testing, the product indicators are: moisture 66.0%, fat 17.1%, protein 6.0%, sodium content 118mg / 100g, the above percentages are the percentages of each component in the total mass of spreadable processed cheese.

Embodiment 3

[0057] formula:

[0058]

[0059] Preparation:

[0060] ① Cut the natural cheese and fat products into pieces according to the ratio of raw materials in the above table, then add the rest of the raw materials, shear and mix at a shear speed of 2000 rpm, heat up to 90°C within 8 minutes and initially melt to obtain a mixture;

[0061] ②Homogeneous: Homogeneous pressure 30MPa;

[0062] ③Pasteurization and shearing at the same time: the sterilization temperature is 82°C, the holding time is 15 minutes; the shearing speed is 1200rpm;

[0063] ④ Filling, cooling and forming: Ultra-clean filling is used; the finished product is cooled by soaking in running water for 30 minutes, and the product is formed when the central temperature is below 25°C.

[0064] After testing, the product indicators are: moisture 61.1%, fat 18.3%, protein 12.0%, sodium content 101mg / 100g, the above percentages are the percentages of each component in the total mass of spreadable processed cheese.

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Abstract

The invention discloses spread processed cheese and a method for preparing the same. The processed cheese comprises the following raw materials in percentage by mass: 10 to 55 percent of natural cheese, 1 to 5 percent of emulsifying salt, 1 to 40 percent of fat product, 0.2 to 1.0 percent of stabilizer and 21 to 56 percent of water, wherein the natural cheese is the fresh curd and / or salt-free cheese; the emulsifying salt is prepared by mixing sodium citrate and potassium phosphate in a mass ratio of 1:9-1:19; the sodium content of the fat product is less than or equal to 60mg / 100g; and the stabilizer can be one or more of glutin, guar gum, microcrystalline cellulose, locust bean gum and modified starch. The spread processed cheese has good taste and texture compared with the conventionalspread processed cheese, and the content of sodium ions is lower than 120mg / 100g, which is 40 to 80 percent less than that of the common cheese; and the spread processed cheese meets the low-sodium food standard and has a stable state and good flavor, tissue and taste. In addition, the preparation method is simple, and easy to implement.

Description

technical field [0001] The invention relates to a spreadable processed cheese and a preparation method thereof. Background technique [0002] Cheese is made by adding starter and rennet to milk to ferment and mature the nutrients in the milk, and drain the whey, which contains natural milk calcium. Each kilogram of cheese needs to be condensed from 10 kilograms of milk. In terms of processing technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. Therefore, cheese has always been known as the "milk gold" in dairy products. [0003] Cheese is rich in high-quality protein and calcium, and is a highly nutritious food for improving human quality. Due to microbial fermentation, the protein in cheese is very easy to be digested and absorbed by the human body, so it has health functions such as improving human immunity, and is especially suitable for supplementing nutrition for children. At the same time, cheese is the best calcium drink. Stu...

Claims

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Application Information

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IPC IPC(8): A23C19/082
Inventor 莫蓓红高红艳陈帅刘振民肖杨郑远荣石春权孙克杰
Owner BRIGHT DAIRY & FOOD
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