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Reproduced cheese and preparation method thereof

A technology for processed cheese and cheese, which is applied in the field of processed cheese and its preparation, which can solve the problems of uneven distribution of charred spots, poor melting property, weak stringiness, etc., and achieve excellent melting property, low production cost, and easy preparation The effect of simple method

Active Publication Date: 2012-10-24
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 application characteristics of the existing processed cheese, such as poor melting property, easy crusting, weak stringiness, poor oil yield and uneven distribution of burnt spots, etc., to provide a processed cheese and its preparation method

Method used

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  • Reproduced cheese and preparation method thereof
  • Reproduced cheese and preparation method thereof
  • Reproduced cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Processed Cheese Ingredients:

[0044]

[0045] Preparation:

[0046] ① According to the above recipe, put all the raw materials except natural cheese and fat products into the melting pot, the number of blades is 2 pieces, and the thickness of the blade is 1mm. Without heating, the temperature was controlled at 20°C, and the premixed slurry was obtained by shearing and stirring at 900 rpm for 4 minutes;

[0047] ② Add natural cheese and fat products, stir at 1500rpm, steam directly to a temperature of 80°C, and then keep warm and emulsify for 10 minutes;

[0048] ③ Cool down to 30°C by air cooling within 1 hour, and then refrigerate at 4°C for 7 days.

[0049] ④Use a cutting machine to cut into 3.5mm3 Granular, packaged and frozen at -18°C.

Embodiment 2

[0051] Processed Cheese Ingredients:

[0052]

[0053] Preparation:

[0054] ① According to the above formula, put all the raw materials except natural cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blade is 0.5mm. Without heating, the temperature is controlled at 25°C, and the premixed slurry is obtained by shearing and stirring at 1800rpm for 2min;

[0055] ② Add natural cheese and fat products, stir at 1800rpm, steam directly to a temperature of 90°C, and then keep warm and emulsify for 12 minutes;

[0056] ③Water cooling to 30°C within 1 hour, and then refrigerated at 2°C for 2 days.

[0057] ④Use a cutting machine to cut into 2mm 3 Granular, packaged and frozen at -18°C.

Embodiment 3

[0059] Processed Cheese Ingredients:

[0060]

[0061] Preparation:

[0062] ① According to the above recipe, put all the raw materials except natural cheese and fat products into the melting pot, the number of blades is 4 pieces, and the thickness of the blade is 1.5mm. Without heating, the temperature is controlled at 30°C, and the premixed slurry is obtained by shearing and stirring at 1000rpm for 5min;

[0063] ② Add natural cheese and fat products, stir at 1000rpm, steam directly to a temperature of 95°C, and then keep warm and emulsify for 8 minutes;

[0064] ③Water cooling to 25°C within 1 hour, and then refrigerated at 6°C for 4 days.

[0065] ④Use a cutting machine to cut into 5mm 3 Granular, packaged and frozen at -18°C.

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Abstract

The invention discloses reproduced cheese and a preparation method thereof. The reproduced cheese comprises raw materials of 5 to 30% of natural cheese, 15 to 40% of one or more fat products, 9.5 to 23% of one or more milk solids, 1.2 to 2.0% of one or more emulsification salts, 0 to 0.05% of one or more pigments, 0 to 1.8% of table salt, 0 to 0.2% of one or more flavor substances, 0 to 10% of one or more stabilizers, 0.3 to 0.6% of one or more acidity regulators, 0 to 0.1% of one or more antiseptics, and 29.05 to 46.7% of water. The preparation method comprises the following steps of 1, carrying out cutting premixing of the raw materials but the one or more fat products and the natural cheese by 2 to 5 cutting knives having blade thickness of 2.5mm at a mixing rate of 900 to 1800rpm to obtain slurry, 2, heating the slurry, the one or more fat products and the natural cheese to a temperature of 80 to 95 DEG C with stirring for emulsification, and 3, cooling and carrying out refrigeration. The reproduced cheese obtained by the preparation method has excellent meltability and drawing performances, has a shelf life of at least 6 months, overcomes the defect of poor meltability of the existing reproduced cheese in the Chinese market, can be used for Pizza manufacture, retains a unique flavor and functional characteristics of the classical cheese and has a low production cost. The preparation method is simple and fast and can be operated easily.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to processed cheese and a preparation method thereof. Background technique [0002] Western food culture has become more and more popular after the Beijing Olympic Games and the Shanghai World Expo, especially pizza. With the opening of fast food chain stores and hotels across the country, it is welcomed by more and more Chinese consumers. The cheese commonly used to make pizza toppings is mozzarella cheese, which is characterized by strong stringiness after baking, easy melting, and even distribution of burnt spots. The consumption of pizza cheese in China is increasing at a rate of more than 20% every year. The cost of natural mozzarella cheese is relatively high, while the cost of processed cheese is relatively low, which is conducive to the commercialization of the product. When pizza is made, dough, fresh vegetables, meat and bacon are often used. In order to bake and sell quick...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/082
Inventor 郑远荣刘振民莫蓓红陈帅高红艳石春权凌勇飚
Owner BRIGHT DAIRY & FOOD
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