Preparation method of smearing type processed cheese and prepared smearing type processed cheese

A processed cheese, spread-type technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of high nutritional value of chicken liver, aggravated fishy smell, deepened color and so on, and achieve easy swallowing, fine texture, and shelf life. stable effect

Active Publication Date: 2014-06-04
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many kinds of animal livers commonly used, such as chicken liver, pig liver, foie gras, duck liver, etc., many problems will be encountered when using these raw materials in spreadable processed cheese, such as chicken liver has high nutritional value, but it has a fishy smell. Heavy; foie gras tastes good, but the cost is too high, etc.
Also, how to combine animal liver and cheese, two substances with different flavors and characteristics, to form a product with good flavo

Method used

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  • Preparation method of smearing type processed cheese and prepared smearing type processed cheese
  • Preparation method of smearing type processed cheese and prepared smearing type processed cheese
  • Preparation method of smearing type processed cheese and prepared smearing type processed cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The raw material formula of the spreadable processed cheese of this embodiment is shown in Table 1.

[0048] The raw material formula of the spread type processed cheese of table 1 embodiment 1

[0049]

[0050] The preparation process of the spreadable processed cheese of the present embodiment is as follows:

[0051] (1) Cut the natural cheese into 1cm×1cm×8cm filaments, subdivide the unsalted butter, place them at room temperature for 15 minutes to soften them, and add emulsifying salt, Concentrate milk protein, liver powder and stabilizer, stir for 15 minutes, extrude the materials into thick noodles with a diameter of 1 cm and a length of 12 cm;

[0052] (2) Mix material A with white sugar and water, heat and melt; direct steam injection heating, heat up to 80°C within 3 minutes and completely melt (steam pressure 2.2bar); shear speed 3000rpm; degassing, vacuum degree 750mbar , time 30s;

[0053] (3) Ultra-pasteurize the melt (125°C, 10s);

[0054] (4) Cool ...

Embodiment 2

[0058] The raw material formula of the spreadable processed cheese of this embodiment is shown in Table 2.

[0059] The raw material formula of the spread type processed cheese of table 2 embodiment 2

[0060]

[0061] The preparation process of the spreadable processed cheese of the present embodiment is as follows:

[0062] (1) Cut the natural cheese into 1.5cm×1.5cm×6cm filaments, subdivide the unsalted butter and place them at room temperature for 20 minutes to soften them, and add emulsification while stirring the cheese constantly Salt, milk protein concentrate, liver powder and stabilizer, stir for 13 minutes, and extrude the materials into thick noodles with a diameter of 1 cm and a length of 10 cm;

[0063] (2) Mix material A with fructose syrup and water, heat and melt; heat up to 75°C within 3 minutes and melt completely (steam pressure 2.2bar); shear speed 3200rpm; degas, vacuum degree 850mbar, 15s;

[0064] (3) Ultra-pasteurize the melt (120°C, 5s);

[0065]...

Embodiment 3

[0069] The raw material formula of the spreadable processed cheese of this embodiment is shown in Table 3.

[0070] The raw material formula of the spread type processed cheese of table 3 embodiment 3

[0071]

[0072] The preparation process of the spreadable processed cheese of the present embodiment is as follows:

[0073] (1) Cut the natural cheese into 1cm×1cm×5cm filaments, subdivide the salted butter, place it at room temperature for 20 minutes to soften it, and add emulsifying salt and milk concentrate while stirring the cheese constantly Egg white, liver powder and stabilizer, stirring for 15 minutes, extruding the materials into thick noodles with a diameter of 1 cm and a length of 10 cm;

[0074] (2) Mix material A with white sugar, malt syrup, and water, heat and melt, and heat up to 75°C within 3 minutes to melt completely; shear speed 3500rpm; degassing, vacuum degree 850mbar, 15s;

[0075] (3) Ultra-pasteurize the melt (124°C, 6s);

[0076] (4) Cool down t...

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Abstract

The invention discloses a preparation method of a smearing type processed cheese and the prepared smearing type processed cheese. The processed cheese comprises raw materials including natural cheese, milk protein concentrate, butter oil, liver meal, emulsifying salt, a sweetener, a stabilizer and water, wherein the content of the natural cheese is 15-25 percent, the content of the milk protein concentrate is 1-5 percent, and the content of the liver meal is 0.5-1.5 percent; the natural cheese is a mixture of ripen cheese with 3-6 month ripeness and fresh salt-free cheese; and the stabilizer comprises carrageenan. The preparation method comprises the following steps: 1, pre-mixing the natural cheese, the butter oil, the emulsifying salt, the milk protein concentrate, the liver meal and the stabilizer to obtain a material A; 2, mixing the material A, the sweetener, and the water, melting, degassing at pressure of 750-850 mbar for 15-30 seconds; 3, performing super-pasteurization; 4, sterilely homogenizing; 5, emulsifying; and 6, thermally canning, cooling and forming. The smearing type processed cheese contains animal liver, and is good in flavor, thin in texture, stable in shelf life, and suitable for being eaten by a baby.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a method for preparing a spread-type processed cheese containing animal liver and the prepared spread-type processed cheese. Background technique [0002] Since the iron in the infant body from the mother can only last for a few months, some infants will develop symptoms of iron deficiency anemia after 3 to 4 months of birth, which will cause slow growth and development. The early manifestations are pale skin, lack of energy, and easy tired. Animal liver not only contains high iron content, but also heme iron, which can be directly absorbed from the intestinal mucosa, which can effectively prevent iron deficiency anemia in babies. Animal liver is also rich in vitamin A and zinc, both of which are necessary for the growth of young children. Cheese is rich in high-quality protein, rich in nutrition and high in energy, which can meet the nutritional needs of children's gr...

Claims

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Application Information

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IPC IPC(8): A23C19/082
Inventor 莫蓓红郭本恒刘振民石春权郑远荣焦晶凯朱培孙颜君凌勇飚
Owner BRIGHT DAIRY & FOOD
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