Hand-ripped processed cheese and preparation method thereof

A technology of processed cheese and hand-tear, applied in the field of hand-tear processed cheese and its preparation, can solve the problem of high fat and achieve the effects of mild flavor and excellent tearability

Active Publication Date: 2012-09-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defect of high fat in the existing s

Method used

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  • Hand-ripped processed cheese and preparation method thereof
  • Hand-ripped processed cheese and preparation method thereof
  • Hand-ripped processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0065] Example 1

[0066] Ingredients formula:

[0067]

[0068]

[0069] Preparation:

[0070] ①According to the above formula, put all the raw materials except cheese and fat products into the melting pot. The number of blades is 2 and the blade thickness is 3mm. Without heating, the temperature is controlled at 20℃, and the premixed slurry is obtained by shearing and stirring at 600rpm for 3min;

[0071] ②Add cheese and fat products, stir at 600rpm, heat the steam directly to 82℃, keep the temperature and stir emulsify, the holding time is 8min;

[0072] ③Filled into a strip with a radius of 0.5×12cm in length, air-cooled to 30°C within 10 minutes, and refrigerated at 4°C after forming.

[0073] The fat content was determined to be 5.3%.

Example Embodiment

[0074] Example 2

[0075] Ingredients formula:

[0076]

[0077]

[0078] Preparation:

[0079] ①According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3, and the thickness of the blade is 5mm. Without heating, the temperature is controlled at 25℃, and the premixed slurry is obtained by shearing and stirring at 700rpm for 3min;

[0080] ②Add cheese and fat products, stir at 600rpm, directly heat the steam to 90℃, keep warm and emulsify, keep the temperature for 5min;

[0081] ③Filled into a long strip with a radius of 0.5×8cm in length, air-cooled to 35°C within 9 minutes, and refrigerated at 6°C after forming.

[0082] The fat content was determined to be 7.0%.

Example Embodiment

[0083] Example 3

[0084] Ingredients formula:

[0085]

[0086] Preparation:

[0087] ①According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3, and the thickness of the blade is 5mm. Without heating, the temperature is controlled at 30℃, and the premixed slurry is obtained by shearing and stirring at 100rpm for 4min;

[0088] ②Add cheese and fat products, stir at 100rpm, heat the steam directly to 95℃, keep warm, stir and emulsify, the holding time is 6min;

[0089] ③Filled into a strip with a radius of 0.5×10cm in length, cooled to 25°C in water within 8 minutes, and refrigerated at 8°C after forming.

[0090] The fat content was determined to be 5.0%.

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Abstract

The invention discloses a preparation method of hand-ripped processed cheese. The processed cheese comprises the following raw materials: 42-66% of milk solid, 1.5-2.6% of emulsifying salt, 0.3-0.6% of acidity regulator and 15.23-47.54% of water, wherein the milk solid comprises 10-22% of rennet casein, and 15-50% of cheese and one of milk protein powder, whole milk powder and dried skim milk; and the emulsifying salt comprises 0.4-0.7% of sodium hexametaphosphate, 0.9-1.5% of citrates and one of 0.2-0.4% of potassium phosphate, 0.2-0.4% of sodium phosphate, potassium pyrophosphate and sodiumpyrophosphate. The preparation method comprises the following steps: (1) mixing the raw materials except the cheese, stirring the mixture at 20-30 DEG C and carrying out shearing and premixing; (2) mixing pulp obtained through premixing with the cheese, heating the mixture to 80-95 DEG C under the condition of stirring and carrying out heat preservation and emulsification under stirring for 4-12 minutes; and (3) cooling and forming the above product within 10 minutes, thus obtaining the processed cheese. The invention also discloses the hand-ripped processed cheese prepared by the method. Thehand-ripped processed cheese has low content of fat, excellent hand ripping property and at least six-month shelf life.

Description

technical field [0001] The invention relates to a hand-torn processed 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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IPC IPC(8): A23C19/09
Inventor 郑远荣刘振民莫蓓红石春权高红艳陈帅凌勇飚
Owner BRIGHT DAIRY & FOOD
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