Normal-temperature cheese food and preparation method thereof

A cheese and food technology, applied in the field of normal temperature cheese food and its preparation, can solve the problems of easy oil and water separation, unstable quality, granulated texture, etc.

Active Publication Date: 2014-04-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects of easy oil and water separation, granulated texture and unstable quality of cheese in the prior art at normal temperature, and to provide a normal temperature cheese food and its preparation method

Method used

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  • Normal-temperature cheese food and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The raw material formula of the normal temperature cheese food of the present embodiment is as shown in table 1:

[0046] The raw material formula of the normal temperature cheese food of table 1 embodiment 1

[0047]

[0048] Preparation:

[0049] (1) Put the stabilizer, milk powder, flavoring agent, emulsifier and emulsified salt into the drum-type material homogenizer for pre-mixing;

[0050] (2) Stir the mixture of step (1), natural cheese and oil into the water, stir at 700RPM and heat up to 90°C, keep warm for 8min;

[0051] (3) Homogeneous, the primary pressure is 150bar, the secondary pressure is 50bar, and the homogeneous temperature is 88°C;

[0052] (4) Pouring and cooling to 0°C for molding;

[0053] (5) The cheese food obtained in step (4) is vacuum-dried at 0° C., and the moisture reaches 12%, and then vacuum-packed.

Embodiment 2

[0055] The raw material formula of the normal temperature cheese food of the present embodiment is as shown in table 2:

[0056] The raw material formula of the normal temperature cheese food of table 2 embodiment 2

[0057]

[0058] Preparation:

[0059] (1) Put stabilizers, milk powder substances, emulsifiers, emulsifying salts and preservatives into the drum-type material homogenizer for pre-mixing;

[0060] (2) Stir the mixture of step (1), natural cheese and oil into the water, stir at 600RPM and heat up to 95°C, keep warm for 5min;

[0061] (3) Homogeneous, the primary pressure is 160bar, the secondary pressure is 40bar, and the homogeneous temperature is 95°C;

[0062] (4) Pouring and cooling to 10°C for molding;

[0063] (5) Vacuum-dry the cheese food obtained in step (4) at 10° C., pack with nitrogen after the moisture reaches 20%.

Embodiment 3

[0065] The raw material formula of the normal temperature cheese food of the present embodiment is as shown in table 3:

[0066] The raw material formula of the normal temperature cheese food of table 3 embodiment 3

[0067]

[0068] Preparation:

[0069] (1) Put stabilizers, milk powder substances, flavoring agents, emulsifiers, emulsifying salts and preservatives into a vertical material homogenizer for pre-mixing;

[0070] (2) Stir the mixture, oil, acidity regulator and essence in step (1) into water, stir at 800RPM and heat up to 92°C, and keep warm for 6 minutes;

[0071] (3) Homogeneous, the primary pressure is 150bar, the secondary pressure is 50bar, and the homogeneous temperature is 91°C;

[0072] (4) Pouring and cooling to 20°C for molding;

[0073] (5) Dry the cheese food obtained in step (4) with carbon dioxide blowing at 20° C., and pack it with carbon dioxide after the moisture reaches 22%.

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Abstract

The invention discloses normal-temperature cheese food and a preparation method thereof. The preparation method comprises the following steps of (1) uniformly mixing a stabilizing agent, a milk powder substance, an emulsifier and emulsified salt to obtain a mixture A; (2) uniformly mixing grease, the mixture A and water, and performing stirring heating to realize sterilization and emulsification; (3) performing homogenization; (4) performing pouring, cooling and molding; and (5) drying the product until the moisture content is 8-35 percent by mass, and packaging the product. According to the normal-temperature cheese food, the shortcomings of oil and water separating, texture granulation and unstable quality are overcome; the normal-temperature cheese food can be stored and sold under normal temperature; meanwhile, the normal-temperature cheese food serving as leisure food is favorable for popularization of the cheese culture in China.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a normal-temperature cheese food and a preparation method thereof. Background technique [0002] At present, there are mainly mozzarella cheese, sliced ​​cheese, spread cheese, stick cheese, etc. on the Chinese cheese market, all of which have the common feature that they need to be refrigerated at 2-6°C, or frozen at -18°C. This storage attribute determines that the cheese market in China is concentrated in large supermarket chains in large and medium-sized cities, while small convenience stores, supermarkets and underdeveloped areas are not sold. Although the annual growth rate of the Chinese cheese market has reached double digits, due to the small base, the per capita annual consumption of cheese in China is still less than 50 grams. In contrast, liquid milk and yogurt have developed rapidly after the development of room temperature products in China, and their market capacity ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 郑远荣莫蓓红刘振民于学雷孙颜君朱培焦晶凯石春权凌勇飚
Owner BRIGHT DAIRY & FOOD
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