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
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[0042] Example 1
[0043] Ingredients formula:
[0044]
[0045]
[0046] Preparation:
[0047] ①According to the above formula, put all the raw materials into the melting pot, heat the steam to 38℃, shear and stir at 600rpm for 1min to obtain the premixed slurry;
[0048] ② Stir the pre-mixed slurry at 900 rpm, heat the steam directly to a temperature of 90 ℃, and then keep it for 2 minutes;
[0049] ③Hot-filled aseptic vacuum packaging, vacuum degree -0.8bar;
[0050] ④Tap water cooling.
[0051] After testing, the obtained processed cheese indicators: protein 15.8%; fat 17.6%; carbohydrate 26.4%; moisture 35.76%; pH 5.7.
Example Embodiment
[0052] Example 2
[0053] Ingredients formula:
[0054]
[0055] Preparation:
[0056] ①According to the above formula, put all the raw materials into the melting pot, heat the steam directly to the temperature of 35℃, and shear and stir at 600rpm for 1min to obtain the premixed slurry;
[0057] ② Stir the pre-mixed slurry at a speed of 1200 rpm, and heat the steam directly to a temperature of 88°C, and then keep it for 4 minutes;
[0058] ③Hot-filled aseptic vacuum packaging, vacuum degree -0.9bar;
[0059] ④Tap water cooling.
[0060] After testing, the obtained processed cheese indicators: protein 16.6%; fat 24.5%; carbohydrate 20.3%; moisture 33.9%; pH 5.3.
Example Embodiment
[0061] Example 3
[0062] Ingredients formula:
[0063]
[0064] Preparation:
[0065] ①According to the above formula, put all the raw materials into the melting pot, heat the steam directly to the temperature of 40℃, and shear and stir at 700rpm for 3min to obtain the premixed slurry;
[0066] ② Stir the pre-mixed slurry at a speed of 1500 rpm, and heat the steam directly to a temperature of 92°C, then keep it for 5 minutes;
[0067] ③Hot-filled aseptic vacuum packaging, vacuum degree -0.8bar;
[0068] ④Tap water cooling.
[0069] After testing, the obtained processed cheese indicators: protein 19.0%; fat 24.8%; carbohydrate 15.4%; moisture 35.9%; pH 5.5.
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