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Dilute cream cheese and preparation method thereof

A technique for cream and cheese, which is applied in the field of cheese and its preparation, can solve the problem that the nutrient components of cream cheese cannot be effectively increased, and achieves the effect of stable product structure

Inactive Publication Date: 2013-08-14
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding a hydrophilic colloid stabilizer itself cannot effectively increase the nutritional content of cream cheese. In addition, because it is a food additive, its dosage is strictly controlled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0021] 1. Raw material formula.

[0022] Cream: the fat content is 35%, and the dosage is 950kg;

[0023] Milk protein concentrate: 50kg;

[0024] The total moisture content of the raw materials is 60%, and the lactic acid bacteria starter used in the fermentation process is selected from Streptococcus thermophilus and Lactobacillus casei.

[0025] 2. Preparation method.

[0026] a. Add the milk protein concentrate to the cream at 50°C, mix well and stir to dissolve to obtain the mixed material.

[0027] b. Heat the mixed material to 60°C for homogenization, and the homogenization pressure is 200bar.

[0028] c. Autoclave the homogenized material under a pressure of 100MPa for 15 minutes, and then transfer it to a sterilized mold.

[0029] d. Inoculate the lactic acid bacteria starter when the autoclaved material is cooled to 42°C, and the inoculation amount is 300U / ton of material. The inoculated material was fermented at the first stage at 42°C for 2 hours; then at 30°C...

no. 2 example

[0033] 1. Raw material formula.

[0034] Cream: the fat content is 40%, and the dosage is 600kg;

[0035] Butter: 100kg;

[0036] Whey protein concentrate: 100kg;

[0037] White sugar: 100kg;

[0038] Strawberry jam: 100kg;

[0039] The total moisture content of the raw materials is 40%, and the lactic acid bacteria starter used in the fermentation process is selected from Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoriferum.

[0040] 2. Preparation method.

[0041] a. Add whey protein concentrate, butter and white granulated sugar to the cream at 50°C, and fully mix and stir to dissolve to obtain a mixed material.

[0042] b. Heat the mixed material to 60°C for homogenization, and the homogenization pressure is 200bar.

[0043] c. Autoclave the homogenized material at a pressure of 500MPa for 3 minutes, and then transfer it to a sterilized mold.

[0044] d. When the autoclaved material is cooled to 30°C, add the sterilized strawberry jam and mix ...

no. 3 example

[0048] 1. Raw material formula.

[0049] Cream: the fat content is 20%, and the dosage is 700kg;

[0050] Anhydrous butter: 100kg;

[0051] Vegetable oil: 100kg;

[0052] Milk protein concentrate: 100kg;

[0053] The total moisture content of the raw materials is 56%, and the lactic acid bacteria starter used in the fermentation process is selected from Streptococcus thermophilus and Lactobacillus helveticus.

[0054] 2. Preparation method.

[0055] a. Add milk protein concentrate, anhydrous butter and vegetable oil to the cream at 50°C, mix well and stir to dissolve to obtain a mixed material.

[0056] b. Heat the mixed material to 60°C for homogenization, and the homogenization pressure is 150bar.

[0057] c. Autoclave the homogenized material under a pressure of 1000MPa for 30 seconds, and then transfer it to a sterilized mold.

[0058] d. Inoculate the lactic acid bacteria starter when the autoclaved material is cooled to 42°C, and the inoculation amount is 200U / ton ...

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Abstract

The invention provides a dilute cream cheese and a preparation method thereof. Raw materials for preparing the dilute cream cheese comprise 60-95% of dilute cream and 5-30% of a lactoprotein raw material, and the total water content of the raw materials is 40-60%. The dilute cream cheese has the advantages of full treatment of the raw materials in the production process, no need of elimination of whey without the use of a stabilizer in the production process, stable structure, no whey precipitation, and effective reservation of whey proteins in the raw materials. The invention also provides a preparation method of the dilute cream cheese. The preparation method comprises the following steps: mixing and dissolving the dilute cream and the lactoprotein raw material, and sequentially homogenizing, disinfecting, inoculating and fermenting to prepare the dilute cream cheese. There is no need to eliminate whey in the preparation method, and the produced dilute cream cheese has a stable structure and has no whey precipitation.

Description

technical field [0001] The invention relates to a cheese and a preparation method thereof, in particular to a cream cheese without whey draining in the preparation process and a preparation method thereof. Background technique [0002] Traditional cream cheese is a fresh soft cheese made from whole milk with cream added. It does not need to be matured and can be eaten immediately after production. The finished cheese fat is white in color, soft and light in taste, has the double flavor of cream and yogurt, and is easily accepted by consumers. In the traditional cream cheese preparation process, part of the whey needs to be discharged. Due to the high fat content, the whey discharge is difficult and takes a long time, and a large amount of nutrients contained in the whey are lost while the whey is discharged. [0003] Cream cheese without whey draining and a preparation method thereof have appeared at present. The patent application document "Cream Cheese and Its Preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 宗学醒闫清泉张勇张萍
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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