Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processed cheese stored in room temperature and method for preparing same

A technology for processed cheese at room temperature, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of spoilage, easily damaged tissue, hard and brittle texture, etc., and achieves easy operation, simple preparation method, and mild flavor Effect

Active Publication Date: 2012-12-12
BRIGHT DAIRY & FOOD
View PDF6 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are more and more types of cheese in the Chinese cheese market, but there is a natural defect in the storage methods of natural cheese and processed cheese, that is, it needs to be refrigerated, otherwise it will spoil quickly, especially the tissue is easily damaged, oil, water, and texture change Hard and brittle, so badly degraded that it is inedible

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processed cheese stored in room temperature and method for preparing same
  • Processed cheese stored in room temperature and method for preparing same
  • Processed cheese stored in room temperature and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw material formula:

[0044]

[0045]

[0046] Preparation:

[0047] ① According to the above formula, put all the raw materials into the melting pot, heat the steam to 38°C, and shear and stir at 600rpm for 1min to obtain the premixed slurry;

[0048]② Stir the premixed slurry at a speed of 900rpm, heat the steam directly to a temperature of 90°C, and then keep it warm for 2 minutes;

[0049] ③Hot filling aseptic vacuum packaging, vacuum degree -0.8bar;

[0050] ④Tap water cooling.

[0051] After testing, the indexes of the processed cheese obtained are: 15.8% protein; 17.6% fat; 26.4% carbohydrate; 35.76% moisture; pH 5.7.

Embodiment 2

[0053] Raw material formula:

[0054]

[0055] Preparation:

[0056] ① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 35°C, and shear and stir at 600rpm for 1min to obtain a premixed slurry;

[0057] ② Stir the pre-mixed slurry at a speed of 1200rpm, heat the steam directly to a temperature of 88°C, and then keep it warm for 4 minutes;

[0058] ③Hot filling aseptic vacuum packaging, vacuum degree -0.9bar;

[0059] ④Tap water cooling.

[0060] After testing, the indexes of the processed cheese obtained are: 16.6% protein; 24.5% fat; 20.3% carbohydrate; 33.9% moisture; pH 5.3.

Embodiment 3

[0062] Raw material formula:

[0063]

[0064] Preparation:

[0065] ① According to the above formula, put all the raw materials into the melting pot, heat the steam directly to a temperature of 40°C, and shear and stir at 700rpm for 3 minutes to obtain a premixed slurry;

[0066] ② Stir the pre-mixed slurry at a speed of 1500rpm, heat the steam directly to a temperature of 92°C, and then keep it warm for 5 minutes;

[0067] ③Hot filling aseptic vacuum packaging, vacuum degree -0.8bar;

[0068] ④Tap water cooling.

[0069] After testing, the indexes of the processed cheese obtained are: 19.0% protein; 24.8% fat; 15.4% carbohydrate; 35.9% moisture; pH 5.5.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processed cheese stored in the room temperature and a method for preparing the same. The processed cheese stored in the room temperature comprises the materials of, 15% to 60% of natural cheeses, 2% to 14% of fat products, 3% to 40% of other milk solids other than the natural cheeses and the fat products, 4% to 10% of starch, 3% to 7% of vegetable protein, 0.1% to 0.5% of antioxidants, 1.5% to 2.5% of emulsifying salt and 13% to 25% of water, wherein the percentages are the mass percentages that each material accounts for the total material amount; and the emulsifying salt is phosphate. According to the processed cheese stored in the room temperature and the method for preparing the same, the processed cheese can be stored in the room temperature and has at least a 4-month shelf life, and the situation that current state market cheeses can be only refrigerated is broken, so that the cheese market promotion is facilitated; the processed cheese has mild flavor and can maintain original characteristic flavors and functional characteristics of classical cheeses; the texture is hard, and the processed cheese can be packed into flexible and various snack forms.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to processed cheese stored at room temperature and a preparation method thereof. Background technique [0002] Cheese has a unique flavor, rich nutrition, easy digestion and absorption, and is loved by more and more Chinese people. There are more and more types of cheese in the Chinese cheese market, but there is a natural defect in the storage methods of natural cheese and processed cheese, that is, it needs to be refrigerated, otherwise it will spoil quickly, especially the tissue is easily damaged, oil, water, and texture change Hard and brittle, the quality has deteriorated so badly that it is inedible. Therefore, in some small and medium-sized cities or most rural areas with underdeveloped cold chains, it is difficult to see cheese on the market, and the per capita consumption of cheese is extremely low. Contents of the invention [0003] Therefore, the technical p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C19/09A23C19/072A23C19/068
CPCA23C19/093A23C19/097A23C19/072A23C19/068A23C19/082A23C19/09
Inventor 郑远荣刘振民肖杨莫蓓红石春权高红艳陈帅凌勇飚孙克杰郭本恒
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com