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Cheese type non-dairy creamer and preparation method thereof

A technology of planting fat powder and cheese, which is applied in the food field, can solve the problems of poor taste and inconvenient use, and achieve the effects of improving immunity, good taste, and easy absorption and utilization

Active Publication Date: 2014-07-02
山东大树达孚特膳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing cheese-type non-dairy creamer has problems such as inconvenient use and poor taste, and needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The cheese-type non-dairy creamer of this implementation is made from the following raw materials:

[0025] Cocoa butter substitute 20g, cheese powder 4g, sodium caseinate 1g, glyceryl monostearate 0.5g, dipotassium hydrogen phosphate 2g, isomaltooligosaccharide syrup 31g.

[0026] The preparation process of the cheese type non-dairy creamer of this implementation comprises:

[0027] (1) Syrup preparation: According to the specific ratio of cheese-type non-dairy creamer, first put the isomaltooligosaccharide syrup into the syrup tank, and raise the temperature to about 60°C.

[0028] (2) Preparation of water phase:

[0029] a. Add cheese powder to hot water at about 75°C to fully dissolve it;

[0030] b. Mix sodium caseinate and dipotassium hydrogen phosphate, add hot water at 75°C to fully dissolve it;

[0031] c. Pour the solutions obtained in steps a and b into the batching tank and mix well, and the temperature is controlled at about 75°C.

[0032] (3) Preparati...

Embodiment 2

[0039] The cheese type non-dairy creamer of this implementation, required raw material is:

[0040] 30g soybean oil, 10g cheese powder, 1.5g sodium caseinate, 1g mixture of glyceryl monostearate and sodium stearoyl lactylate, 1g sodium tripolyphosphate, 80g maltose syrup.

[0041] The preparation process of the cheese type non-dairy creamer of this implementation comprises:

[0042] (1) Syrup preparation: According to the specific ratio of cheese-type non-dairy creamer, first put maltose syrup into the syrup tank and heat up to about 55°C.

[0043] (2) Preparation of water phase:

[0044] a. Add cheese powder to hot water at about 70°C to fully dissolve it;

[0045] b. Mix sodium caseinate and sodium tripolyphosphate, add hot water at 80°C to fully dissolve them;

[0046] c. Pour the solutions obtained in steps a and b into the batching tank and mix well, and the temperature is controlled at about 80°C.

[0047] (3) Preparation of oil phase: Melt soybean oil in a carbureto...

Embodiment 3

[0054] The cheese type non-dairy creamer of this implementation, required raw material is:

[0055] 1 g of shortening, 4 g of cheese powder, 2 g of sodium caseinate, 0.7 g of sodium stearoyl lactylate, 3 g of a mixture of potassium dihydrogen phosphate and sodium tripolyphosphate, and 30 g of glucose syrup.

[0056] The preparation process of the cheese type non-dairy creamer of this implementation comprises:

[0057] (1) Syrup preparation: According to the specific ratio of cheese-type non-dairy creamer, first put the glucose syrup into the syrup tank and heat up to about 65°C.

[0058] (2) Preparation of water phase:

[0059] a. Add cheese powder to hot water at about 80°C to fully dissolve it;

[0060] b. Mix the mixture of sodium caseinate, potassium dihydrogen phosphate and sodium tripolyphosphate, and add hot water at 80°C to fully dissolve it;

[0061] c. Pour the solutions obtained in steps a and b into the batching tank and mix well, and the temperature is controll...

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PUM

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Abstract

The invention relates to the field of foods, in particular to cheese type non-dairy creamer and a preparation method thereof. The cheese type non-dairy creamer is characterized by being prepared from the following raw materials in parts by weight: 4-30 parts of cheese powder, 1-2 parts of sodium caseinate, 0.5-1 part of emulsifying agent, 1-3 parts of stabilizer and 30-80 parts of syrup. The cheese type non-dairy creamer disclosed by the invention can be stored at normal temperature for a longer period of time without deterioration, has the advantages of further expanding another purpose of cheese and enabling the nutrition of the cheese to be absorbed and utilized more easily so as to take effect, and is convenient in use and wide in application range.

Description

(1) Technical field [0001] The invention relates to the field of food, in particular to a cheese-type non-dairy creamer and a preparation method thereof. (2) Background technology [0002] The existing cheese-type non-dairy creamer has problems such as inconvenient use and poor taste, and needs to be improved. (3) Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the invention provides a convenient and widely used cheese-type non-dairy creamer and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A cheese-type non-dairy creamer, which is special in that it is made of the following raw materials in parts by weight: [0006] Cheese powder 4-30 parts [0007] Sodium caseinate 1-2 parts [0008] Emulsifier 0.5-1 part [0009] Stabilizer 1-3 parts [0010] 30-80 parts of syrup. [0011] The cheese-type non...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00
Inventor 薛冰杨玉红李素元
Owner 山东大树达孚特膳食品有限公司
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