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Hand-ripped simulated cheese and method for preparing hand-ripped simulated cheese
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A technology of shredded cheese, which is applied in the field of shredded simulated cheese and its preparation, can solve the problem of high fat in shredded cheese, and achieve the effect of mild flavor and excellent shredded performance
Active Publication Date: 2012-09-26
BRIGHT DAIRY & FOOD CO LTD
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[0004] The technical problem to be solved by the present invention is to overcome the defect of high fat in the existing shredded cheese, and provide a method for preparing shredded simulated cheese with low fat and excellent shredded performance and the product obtained therefrom
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[0062] ① According to the above formula, put all the raw materials except fat products into the melting pot, control the temperature at 20°C, use 2 knives with a blade thickness of 3mm, and shear and stir at a speed of 600rpm for 3 minutes to obtain a premixed slurry. The slurry pH is 5.6;
[0063] ② Add fat products, stir at a speed of 600rpm, heat directly to 82°C with steam, keep warm and stir for emulsification, and keep warm for 8 minutes;
[0064] ③Fill into long strips with a radius of 0.5 x 12cm in length, water-cool to 15°C within 10 minutes, vacuum pack and refrigerate at 4°C after forming.
[0065] After determination, the fat content is 3.6%.
[0070] ① According to the above formula, put all the raw materials except fat products into the melting pot, control the temperature at 25°C, use 3 knives with a blade thickness of 5mm, and shear and stir at a speed of 700rpm for 1 minute to obtain a premixed slurry. The pH of the slurry is 5.6;
[0071] ② Add fat products, stir at 600rpm, heat directly with steam to 90°C, keep warm and stir to emulsify, keep warm for 5 minutes
[0072] ③Fill into strips with a radius of 0.5×8cm in length, water-cool to 20°C within 7 minutes, vacuum pack and refrigerate at 6°C after forming.
[0073] After determination, the fat content is 3.8%.
[0078] ① According to the above formula, put all the raw materials except fat products into the melting pot, control the temperature at 30°C, use 3 knives with a blade thickness of 5mm, and shear and stir at a speed of 100rpm for 4 minutes to obtain a premixed slurry. The pH of the slurry is 5.9;
[0079] ② Add fat products, stir at a speed of 100rpm, heat directly to 95°C with steam, keep warm and stir to emulsify, and keep warm for 6 minutes;
[0080] ③Fill into long strips with a radius of 0.5×length 10cm, water-cool to 25°C within 5 minutes, vacuum pack and refrigerate at 8°C after forming.
[0081] After determination, the fat content is 5.4%.
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Abstract
The invention discloses a method for preparing a hand-ripped simulated cheese, comprising the following steps of: 1) mixing 27-42.5% of milk solid substances, 1.5-2.5% of emulsifying salts, 0.3-0.6 of acidity regulator and 39..14-49.54% of water together, stirring at 20-30 DEG C, and shearing and premixing the mixture, wherein the milk solid substances include 12-27% of rennetcasein and 7-17% of one or more out of milk proteinpowder, whole milkpowder and skimmed milkpowder; the emulsifying salts include 0.4-0.7% of sodium hexametaphosphate, 0.9-1.5% of citrate, and 0.2-0.4 of one or more out of potassiumphosphate, sodiumphosphate, potassiumpyrophosphate and sodiumpyrophosphate; 2) mixing the obtained slurry with 0-15% of fat product, stirring, and heating to a range of 80-95 DEG C, preserving heat and stirring for emulsification, wherein the heat preservation time is 4-12 minutes; and 3) cooling within 10 min for forming. The invention also discloses a hand-ripped simulated cheese produced by the method. The hand-ripped simulated cheese is low in fat content, excellent in hand ripping property, free of natural cheese, and thereby advantageous for raw material storage and transportation and cost control.
Description
technical field [0001] The invention relates to a shredded simulated cheese and a preparation method thereof. Background technique [0002] Cheese is known as "milk gold" because of its rich nutrition and yellowish color. Common hard or semi-hard cheeses, such as cheddar cheese, Gouda cheese, etc., generally require 10kg of raw milk to produce about 1kg of cheese. While nutrition is concentrated, fat is also concentrated. For example, the fat content of gouda cheese is generally in the range of 27% to 33%, and the fat content of cheddar cheese is even as high as 36%. With the improvement of people's living standards, more and more adolescents are obese. Controlling fat intake is one of the effective ways to control obesity; Strict control; and some beauty lovers, like cheese but are afraid that high fat will have an adverse effect on weight. On the other hand, there are not many choices of low-fat cheese in the Chinese market, and it is almost in a blank state. [0003]...
Claims
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Application Information
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