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Processed cheese 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 problems of poor thermal stability, softening and melting, and structural damage of processed cheese, and achieves excellent texture properties and Taste, easy to operate, good elasticity

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

[0007] The technical problem to be solved by the present invention is to overcome the defects of poor thermal stability of processed cheese in the prior art, soften and melt after heating, cause collapse, poor selling, and irreversible damage to the structure after heating, etc., and provide a Processed cheese and its preparation method

Method used

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  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] raw material:

[0042]

[0043]

[0044] Described percentage is the mass percentage that accounts for raw material;

[0045] The preparation method comprises the following steps:

[0046] (1) Mix the above-mentioned raw materials evenly, shear pre-mixing, the stirring speed of shearing pre-mixing is 1000rpm, and the temperature of shearing pre-mixing is 20°C; heat and stir, the temperature of heating and stirring is 85°C, and the stirring speed Be 800rpm, time is 5min; Obtain premix;

[0047] (2) Pasteurize the premix, the pasteurization temperature is 95°C, and the pasteurization time is 5s; stir emulsification, the stirring emulsification temperature is 90°C, the stirring speed is 600rpm, and the time is 5min, the end point of stirring and emulsification is until the viscosity of the obtained material is 4500pa / s; forming;

[0048] (3) Rapid cooling to -20°C within 20 minutes.

[0049] The main indexes of the prepared processed cheese are as follows: moistu...

Embodiment 2

[0051] raw material:

[0052]

[0053] Described percentage is the mass percentage that accounts for raw material;

[0054] The preparation method comprises the following steps:

[0055] (1) Mix the above-mentioned raw materials evenly, shear pre-mixing, the stirring speed of shearing pre-mixing is 500rpm, and the temperature of shearing pre-mixing is 20°C; heating and stirring, the temperature of heating and stirring is 85°C; heating and stirring The stirring speed is 500rpm, and the heating and stirring time is 5min; the premix is ​​obtained;

[0056] (2) Pasteurize the premix, the pasteurization temperature is 95°C, and the pasteurization time is 5s; stir emulsification, the stirring emulsification temperature is 90°C, the stirring speed is 600rpm, and the time is 5min, the end point of stirring and emulsification is until the viscosity of the obtained material is 4500pa / s; forming;

[0057] (3) Rapid cooling to -30°C within 20 minutes.

[0058] The main indexes of t...

Embodiment 3

[0060] raw material:

[0061]

[0062] The preparation method comprises the following steps:

[0063] (1) Mix the above-mentioned raw materials evenly, shear pre-mixing, the stirring speed of shearing pre-mixing is 1000rpm, and the temperature of shearing pre-mixing is 25°C; heat and stir, the temperature of heating and stirring is 85°C, and the stirring speed 500rpm, the time is 4min ~ 12min5min; get the premix;

[0064] (2) Pasteurize the premix, the pasteurization temperature is 95°C, and the pasteurization time is 5s; stir emulsification, the stirring emulsification temperature is 90°C, the stirring speed is 600rpm, and the time is 2min~10min5min, the end point of stirring and emulsification is until the viscosity of the obtained material is 4500pa / s; post-molding;

[0065] (3) Rapid cooling to -30°C within 20 minutes.

[0066] The main indexes of the prepared processed cheese are as follows: moisture 40%; fat 32.5%; protein 20.0%; pH=5.7.

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Abstract

The invention discloses processed cheese and a preparation method thereof. The processed cheese comprises following raw materials: 50%-80% of natural cheese, 7%-20% of a fat product, 2%-4% of emulsified salt, 0.1%-0.5% of methylcellulose and water, wherein all the percentages are mass percentages in the total amount of the raw materials. The preparation method comprises the following steps: shearing and pre-mixing the raw materials; heating and agitating; carrying out pasteurization; agitating and emulsifying; cooling to temperature in a range from -30 DEG C to -8 DEG C. The processed cheese has flavor and functional characteristics capable of being comparable with natural Mozzarella cheese, is good in heat stability, is not easy to deform, is good in elasticity and is good in processing performance.

Description

technical field [0001] The invention relates to processed cheese and a preparation method thereof. Background technique [0002] Cheese (cheese), also known as cheese, cheese or cheese, is the addition of starter and rennet to milk to ferment and mature the nutrients in the milk and drain the nutrients from the whey. Each kilogram of cheese is concentrated from about 10 kilograms of milk, so that the cheese contains natural milk calcium. This process is a process of concentrating milk protein, and the protein content in cheese is significantly higher than that in the raw materials for its preparation. [0003] Western food culture has become more and more popular after the Beijing Olympic Games and the Shanghai World Expo, especially pizza. With the opening of fast food chain stores and hotels across the country, it is welcomed by more and more Chinese consumers. In China, the consumption of pizza cheese is increasing at a rate of more than 20% every year. The cheese comm...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 宋馨杭锋郭本恒刘振民冯敏杰王钦博穆海菠朱军伟
Owner BRIGHT DAIRY & FOOD
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