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Reproduced cheese ball and preparation method thereof

A technology for processed cheese and natural cheese, which is applied in cheese substitutes, dairy products, applications, etc., can solve the problem of single eating method, and achieve the effect of excellent taste, rich taste, and rich eating methods

Active Publication Date: 2013-08-21
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is to provide a processed cheese ball and its preparation method in order to overcome the single defect of the existing processed cheese product and its eating method

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Ingredients: 30% natural cheese; 27% cream; 5% rennet casein powder; 15% corn syrup; 1% emulsifier (0.2% sodium citrate, 0.6% sodium tripolyphosphate, 0.1% mono-diglycerides , 0.1% Span 60); 2% carrageenan; 20% water.

[0049] Core material: original sauce.

[0050] Preparation:

[0051] ① Melt and mix the raw materials: shear and mix all the raw materials; the shear speed is 1200rpm, the shear time is 3min, the melting temperature is 90°C, and the melting time is 3min;

[0052] ②Sterilization emulsification: sterilization temperature 140°C, 10 seconds, emulsification temperature 80°C, emulsification time 15min;

[0053] ③ Molding and forming: the temperature of the mold is 80°C, insert the filling tube of the core material, and cool with ice water until the temperature of the center of the cheese drops to 26°C;

[0054] ④Core injection: Slowly inject the 30°C core material into the center of the processed cheese ball through the filling tube;

[0055] ⑤ Demolding a...

Embodiment 2

[0057] Ingredients: 60% Natural Cheese; 3% Butter; 5% Whey Protein Powder; 5% Maltose Syrup; 5% Emulsifier (2.5% Sodium Tripolyphosphate, 1.5% Sodium Hexametaphosphate, 1.0% Lecithin); 0.5% Gelatin; 21.5% water.

[0058] Core material: chocolate sauce.

[0059] Preparation:

[0060] ① Melt and mix the raw materials: shear and mix all the raw materials; the shear speed is 1500rpm, the shear time is 2.5min, the melting temperature is 89°C, and the melting time is 2.5min;

[0061] ②Sterilization emulsification: sterilization temperature 130°C, 4 seconds, emulsification temperature 60°C, emulsification time 5min;

[0062] ③ Molding and molding: the temperature of the mold is 60°C, insert the filling tube of the core material, and cool with ice water until the temperature of the center of the cheese drops to 30°C;

[0063] ④Core injection: Slowly inject the 35°C core material into the center of the processed cheese ball through the filling tube;

[0064] ⑤Demolding and cooling ...

Embodiment 3

[0066] Ingredients: 45% natural cheese; 4% butter; 5% whole milk powder; 5% sucrose; 2.7% emulsifier (0.4% sucrose ester, 2.3% disodium hydrogen phosphate); 1% agar; 1% citric acid; 36.3% water.

[0067] Core material: Strawberry flavored sauce.

[0068] Preparation:

[0069] ① Melt and mix the raw materials: shear and mix all the raw materials; the shear speed is 800rpm, the shear time is 1min, the melting temperature is 80°C, and the melting time is 1min;

[0070] ②Sterilization emulsification: sterilization temperature 133°C, 8 seconds, emulsification temperature 70°C, emulsification time 8 minutes;

[0071] ③ Molding and forming: the temperature of the mold filling is 70°C, insert the filling tube of the core material, and cool with ice water until the temperature of the center of the cheese drops to 33°C;

[0072] ④Core injection: Slowly inject the 25°C core material into the center of the processed cheese ball through the filling tube;

[0073] ⑤Demolding and cooling...

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Abstract

The invention discloses a reproduced cheese ball and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials, wherein the raw materials comprise natural cheese, milk fat, albumen powder, emulsifier, stabilizer and water; (2) sterilizing, and emulsifying so as to obtain an outer shell material; (3) molding and forming the outer shell material so as to obtain a formed outer shell; (4) performing core injection: injecting core material in the formed outer shell; and (5) demolding, and cooling so as to obtain the reproduced cheese ball. The reproduced cheese ball disclosed by the invention can be eaten directly, and also can be eaten after being fried; and the reproduced cheese ball after being fried is scorched outside but tender inside, the outer shell cannot be dissolved by hot flow, and the inner core is melted; and moreover, the reproduced cheese ball has high nutrition value, and is rich in protein and fat which are easily absorbed by human body.

Description

technical field [0001] The invention relates to the field of food, in particular to processed cheese balls and a preparation method thereof. Background technique [0002] At present, the common processed cheeses on the market are mainly flaked cheese, spread cheese and stick cheese, which are eaten in a single way. In order to make cheese products more attractive, enrich the product line, and add fashion elements while satisfying nutrition, it is hoped that Introducing a casual processed cheese that can be eaten directly or fried. [0003] Slices of processed cheese have a single shape and a firm state. They are eaten directly or sandwiched in bread. They have neither chewiness nor other ways of eating. Spreadable processed cheese can also be eaten directly or spread on bread. It is sticky and soft, can be spread easily and flows, and has a delicate entrance. Stick processed cheese mainly adds colloids and stabilizers to the formula, so that the cheese has a gelatinous app...

Claims

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Application Information

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IPC IPC(8): A23C19/00
Inventor 石春权莫蓓红高红艳郑远荣焦晶凯刘振民凌勇飚
Owner BRIGHT DAIRY & FOOD
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