Single cream cheese and preparation method thereof

A cream and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of uneven texture of finished products, microbial contamination, easy water separation, etc., and achieve the characteristics of cream with strong flavor, stable quality, and easy to smear good sex effect

Active Publication Date: 2014-02-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art that the cream cheese in the prior art is prone to produce post-acid due to the excessive whey discharge time, and the texture of the finished product is not uniform enough, easy to separate water, and easy to be polluted by microorganisms. And provide a kind of cream cheese and preparation method thereof

Method used

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  • Single cream cheese and preparation method thereof
  • Single cream cheese and preparation method thereof
  • Single cream cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] S1. (1) Skim milk (fat content 0.1%) is heat-treated at 88°C for 10 minutes, then cooled to 32°C, and added to starter R704; after mixing evenly, ferment at 33°C until the pH reaches 4.7 to obtain curd; Cut the curd, discharge the whey at 20°C by hanging bag method, collect the whey, and complete the whey discharge when the total solid of the curd reaches 45%, and obtain the cheese curd;

[0041] (2) Adjust the collected whey with tartaric acid to pH 4.6, boil while stirring, collect the flocculent whey clots floating on the surface, and drain the water;

[0042] (3) Pasteurize the cream at 90°C for 15s, then cool to 22°C, add starter R704; after mixing evenly, ferment at 22°C until the acid value is 15 mg / g to obtain sour cream;

[0043] S2, put 55% cheese curd, 40% sour cream by weight, 2% whey curd, 2% whole milk powder, 0.3% locust bean gum and 0.7% salt into the melting pot , the stirring speed is 900rpm, the jacket is heated to 80°C, kept for 5min, homogenized wh...

Embodiment 2

[0045] S1. (1) Skim milk (fat content 0.3%) is heat-treated at 95°C for 5 minutes, then cooled to 30°C, and then added to starter MM100; after mixing evenly, ferment at 35°C until the pH reaches 4.5 to obtain curd; Cut the curd, filter the whey at 22°C with a membrane, collect the whey, and complete the whey discharge when the total solids of the curd reach 50%, and obtain the cheese curd;

[0046] (2) Adjust the collected whey to pH 4.6 with citric acid, boil while stirring, collect the flocculent whey clots floating on the surface, and drain the water;

[0047] (3) Pasteurize the cream at 85°C for 60s, then cool to 25°C, add starter MM100; mix well and ferment at 25°C until the acid value is 14 mg / g to obtain sour cream;

[0048] S2, with 50% cheese curd, 44% sour cream by weight, 2% whey curd, 3% skimmed milk powder, 0.4% xanthan gum, 0.58% salt and 0.02% lactic acid chain ball Put the mycocin into the melting pot, stir at 1000rpm, heat the jacket to 82°C, keep it for 4min...

Embodiment 3

[0050] S1. (1) Skim milk (fat content 0.2%) is heat-treated at 90°C for 8 minutes, then cooled to 30°C, and then added to the starter LL-50; after mixing evenly, ferment at 30°C until the pH reaches 4.6 to obtain coagulation Milk; cut the curd, filter the whey at 25°C with a membrane, collect the whey, and complete the whey discharge when the total solid of the curd reaches 48%, and obtain the cheese curd;

[0051] (2) Adjust the collected whey to pH 4.6 with gluconolactone, boil while stirring, collect the flocculent whey clots floating on the surface, and drain the water;

[0052] (3) Pasteurize the cream at 90°C for 15s, then cool to 20°C, add starter LL-50; mix well and ferment at 20°C until the acid value is 13 mg / g to obtain sour cream;

[0053] S2, with 54% cheese curd, 40% sour cream by weight, 4% whey curd, 1% milk protein powder, 0.1% locust bean gum, 0.4% salt and 0.5% sorbic acid Put the potassium into the melting pot, stir at 700rpm, heat the jacket to 80°C, keep...

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PUM

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Abstract

The invention discloses a single cream cheese and a preparation method thereof. The preparation method of the single cream cheese comprises the following steps: S1: (1) carrying out heat treatment on skimmed milk at 88-95 DEG C for 5-10 minutes and cooling; mixing the skimmed milk with a lactic acid bacteria starter to obtain a mixture; fermenting the mixture at 30-35 DEG C until the pH (Potential of Hydrogen) is 4.5-4.7 to obtain a milk curd; cutting the milk curd and discharging whey to obtain a cheese curd; (2) adjusting the pH value of the whey to 4.5-4.6, agitating and boiling to obtain a whey curd; (3) sterilizing single cream and mixing the single cream with the lactic acid bacteria starter; fermenting at 20-25 DEG C to obtain sour single cream; S2: mixing the following raw materials including the cheese curd, the sour single cream, a milk solid product, a stabilizing agent and table salt; agitating at 80-82 DEG C; homogenizing and filling. The method is rapid in whey discharging and the prepared single cream cheese is relatively good in flavor, texture and coating performance.

Description

technical field [0001] The invention relates to a cream cheese and a preparation method thereof. Background technique [0002] The current cream cheese mainly adds cream to milk to standardize the fat to 4% to 9%, then inoculates and ferments, adds rennet, ferments the curd and filters it with a cloth bag or membrane to drain the whey. In this process, the clot particles often block the holes of the bag or membrane, which affects the whey discharge speed and the final moisture content of the product. The obtained product is also prone to post-acid due to the excessive whey discharge time, and the texture of the finished product is not uniform enough, and it is easy to separate water and be easily polluted by microorganisms. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art that the cream cheese in the prior art is prone to produce post-acid due to the excessive whey discharge tim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 莫蓓红郭本恒蒋鸿波刘振民郑远荣石春权焦晶凯朱培孙颜君
Owner BRIGHT DAIRY & FOOD
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