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Method for processing pizza cheese

A processing method and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of long processing and production cycle and high production cost, and achieve the effect of reducing processing cost, reducing production cost and shortening the production cycle

Active Publication Date: 2013-09-11
黑龙江赫益乳业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method of pizza cheese, which is used to solve the problems of long production cycle and high production cost of current pizza cheese

Method used

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  • Method for processing pizza cheese
  • Method for processing pizza cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Filtration of raw milk:

[0045] Fresh milk, the raw material, is filtered once through a 200-mesh filter cloth, and placed in a cheese processing tank;

[0046] (2) Standardization:

[0047] Standardization is carried out by adding low-temperature skim milk powder. Heat the raw materials in step (1) to 40°C, add an appropriate amount of low-temperature skim milk powder, and adjust the ratio of protein to fat in the raw milk to be protein:fat=1.42. Then the temperature was kept stirring for 5 minutes;

[0048] (3) Pasteurization:

[0049] Heat the raw milk in step (2) to 63.5°C in a cheese tank in a water bath, stir continuously during heating, and then keep it still for 30 minutes;

[0050] (4) cooling:

[0051] Rapidly cool the raw milk in step (3) to 15°C;

[0052] (5) Pre-acidification:

[0053] Add 20% (w / w) lactic acid solution to the raw milk in step (4), and keep stirring to adjust the titrated acidity of the raw milk to 21 o T, then continue to sti...

Embodiment 2

[0080] (1) Filtration of raw milk:

[0081] Fresh milk, the raw material, is filtered once through a 200-mesh filter cloth, and placed in a cheese processing tank;

[0082] (2) Standardization:

[0083] Standardize by adding low-temperature skim milk powder. Heat the raw materials in step (1) to 50°C, add an appropriate amount of low-temperature skim milk powder, and adjust the ratio of protein to fat in the raw milk to be protein:fat=1.42. Then the temperature was kept stirring for 10 minutes;

[0084] (3) Pasteurization:

[0085] Heat the raw milk in step (2) to 63.5°C in a cheese tank in a water bath, stir continuously during heating, and then keep it still for 30 minutes;

[0086] (4) cooling:

[0087] Rapidly cool the raw milk in step (3) to 20°C;

[0088] (5) Pre-acidification:

[0089] Add 20% (w / w) lactic acid solution to the raw milk in step (4), and keep stirring to adjust the titrated acidity of the raw milk to 24 o T, then continue to stir for 10min;

[0...

Embodiment 3

[0116] (1) Filtration of raw milk:

[0117] Fresh milk, the raw material, is filtered once through a 200-mesh filter cloth, and placed in a cheese processing tank;

[0118] (2) Standardization:

[0119] Standardization is carried out by adding low-temperature skim milk powder. Heat the raw materials in step (1) to 40°C, add an appropriate amount of low-temperature skim milk powder, and adjust the ratio of protein to fat in the raw milk to be protein:fat=1.42. Then the temperature was kept stirring for 8 minutes;

[0120] (3) Pasteurization:

[0121] Heat the raw milk in step (2) to 63.5°C in a cheese tank in a water bath, stir continuously during heating, and then keep it still for 30 minutes;

[0122] (4) cooling:

[0123] Rapidly cool the raw milk in step (3) to 16°C;

[0124] (5) Pre-acidification:

[0125] Add 20% (w / w) lactic acid solution to the raw milk in step (4), and keep stirring to adjust the titrated acidity of the raw milk to 22 o T, then continue to sti...

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Abstract

The invention relates to a method for processing a pizza cheese. The method comprises the following steps of: 1, preparing curd; 2, cutting the curd; 3, heating and hot-ironing; 4, discharging whey and collecting curd blocks; 5, brewing by stacking, and texturing; 6, crushing and blending with dry salt; 7, hot-boiling and drawing, namely, boiling the curd blocks treated in the step 6 previously in salt-containing hot water in a weight percentage of 3-4% for 10-20 minutes, and then taking out the curd blocks after leaching and putting the curd blocks in a hot-boiling drawing machine, adding table salt accounting for 0.2-0.8% of the curd blocks by weight, and simultaneously adding sucrose polyester accounting for 0.2-1.2% of the curd blocks by weight, green bean starch accounting for 0.2-1.0% of the curd blocks by weight and sodium aluminium phosphate accounting for 1.5-3.0% of the curd blocks by weight, and then performing rubbing-up drawing for 20-50 minutes while keeping the temperature in the range from 70 DEG C to 80 DEG C; and 8, carrying out cooling and forming, thereby obtaining the pizza cheese. The method provided by the invention is characterized by blending dry salt before drawing, performing hot boiling in salt-containing water and adding the table salt in the drawing process, and thereby being convenient and easy to operate; the method is convenient and easy to operate, free of lots of saline water for soaking, and efficient and energy-saving; and as a result, the processing cost is reduced.

Description

1. Technical field [0001] The invention relates to a method for processing cheese from fresh milk, in particular to a method for processing pizza cheese specially used for pizza cakes. 2. Background technology [0002] Pizza cheese is a part-skimmed low-moisture Mozzarella cheese, an important member of Pasta Filata (Pasta-Ferrat) cheese, which originated in Italy. Pasta filata cheese is a special member of the cheese family due to its unique plasticity and kneading of cheese curds in hot water. Such treatments give the finished cheese its characteristic fibrous structure, meltability and stretchability. Low-moisture and low-moisture, part skimmed (Low-moisture Part skim) Mozzarella cheese has low moisture content (generally 47~48%), long shelf life, hard texture and good cutting performance, so it is mainly used Used as a topping for pizza and related foods. Internationally, the term "Pizza cheese" used to refer to low-moisture Mozzarella cheese. Pizza cheese is famous ...

Claims

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Application Information

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IPC IPC(8): A23C19/06
Inventor 张建强张丽萍曹荣安刘妍妍
Owner 黑龙江赫益乳业科技有限公司
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