Processed cheese spread and preparation method thereof

A processed cheese and spread-type technology, applied in the field of spread-type processed cheese and its preparation

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

[0005] The technical problem to be solved by the present invention is to overcome the defects in the prior art that rarely combine vegetables, fruit juices and process

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] raw material:

[0053]

[0054]

[0055] Preparation:

[0056] (1) Finely cut natural cheese and milk fat, then stir with emulsifying salt, sweetener, milk protein concentrate, stabilizer and water at a temperature of 65°C and a stirring speed of 3000rpm for 8 minutes, and melt and mix to obtain slurry A;

[0057] (2) At a stirring speed of 900rpm, add kiwi fruit pulp, apple concentrated juice, cucumber concentrated juice, acidity regulator, antioxidant and food flavor to slurry A, and stir evenly to obtain slurry B;

[0058] (3) Homogenize the slurry B and pasteurize it; the homogenization temperature is 90°C, the homogenization pressure is 20MPa, the pasteurization temperature is 88°C, and the pasteurization time is 2min;

[0059] (4) Squeeze fresh vegetables together with sterile water that is less than twice its weight at room temperature to extract juice. After extracting juice, filter it through two layers of gauze to obtain freshly squeezed vegetable juice...

Embodiment 2

[0063] raw material:

[0064]

[0065]

[0066] Preparation:

[0067] (1) Finely cut natural cheese and milk fat, then stir with emulsifying salt, sweetener, milk protein concentrate, stabilizer and water at 70°C and 1500rpm stirring speed for 5 minutes, melt and mix to obtain slurry A;

[0068] (2) At a stirring speed of 1200rpm, add kiwi fruit pulp, apple juice concentrate, cucumber juice concentrate, acidity regulator, antioxidant and food flavor to slurry A, and stir evenly to obtain slurry B;

[0069] (3) Homogenize the slurry B and pasteurize it; the homogenization temperature is 82°C, the homogenization pressure is 18MPa, the pasteurization temperature is 80°C, and the pasteurization time is 10min;

[0070] (4) Squeeze fresh vegetables together with sterile water that is less than twice its weight at room temperature to extract juice. After extracting juice, filter it through two layers of gauze to obtain freshly squeezed vegetable juice. The vegetable juice is s...

Embodiment 3

[0074] raw material:

[0075]

[0076] Preparation:

[0077] (1) Finely cut the natural cheese, then stir it with cream, emulsifying salt, sweetener, milk protein concentrate, stabilizer and water for 6 minutes at a temperature of 68°C and a stirring speed of 1800rpm, and melt and mix to obtain slurry A;

[0078] (2) At a stirring speed of 600rpm, add kiwifruit pulp, apple juice concentrate, cucumber juice concentrate, acidity regulator, antioxidant and food flavor to slurry A, and stir evenly to obtain slurry B;

[0079](3) Homogenize the slurry B and pasteurize it; the homogenization temperature is 87°C, the homogenization pressure is 15MPa, the pasteurization temperature is 85°C, and the pasteurization time is 6 minutes;

[0080] (4) Squeeze fresh vegetables together with sterile water that is less than twice its weight at room temperature to extract juice. After extracting juice, filter it through two layers of gauze to obtain freshly squeezed vegetable juice. The vege...

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PUM

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Abstract

The invention discloses a processed cheese spread and a preparation method thereof. The preparation method comprises the steps of (1) evenly mixing 15%-25% of natural cheese, 11%-30% of milk fat, 0.2%-0.5% of emulsifying salt, 1%-5% of milk protein concentrate, 8%-12% of a sweetener, and a stabilizer and water together, (2) further adding 1-15% of kiwi fruit pulp, 1-4% of apple concentrated juice, 0.5-1.2% of cucumber concentrated juice, 0.03-0.42% of an acidity regulator and 0.02%-0.04% of an antioxidant at a stirring speed ranging from 600rpm to 1200rpm, and stirring, (3) carrying out homogenizing at a temperature ranging from 82 DEG C to 90 DEG C and under pressure within the range from 15MPa to 20MPa, and pasteurizing, and (4) performing super-high pressure treatment on 0.05-0.2% of fresh vegetable juice, and then adding the fresh vegetable juice to the slurry obtained in the step (3), and carrying out hot filling and three-stage quick cooling and molding. The processed cheese prepared by the preparation method is high in nutritive value, naturally green, and good in sensory evaluation.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a spreadable processed cheese and a preparation method thereof. Background technique [0002] Kiwi fruit, also known as kiwi fruit, is rich in nutrients such as vitamins C, A, E, magnesium, potassium, and cellulose, and also contains nutrients such as folic acid, carotene, calcium, lutein, amino acids, and natural inositol that are relatively rare in other fruits. substance. The nutritional value of kiwi far exceeds that of other fruits. And the taste of kiwi is also very good, the color is turquoise, very attractive. Vegetables are rich in protein, minerals, vitamins and dietary fiber, etc., and have high nutrition. [0003] Processed cheese is a product made of natural cheese of different maturity as the main raw material, which is melted with emulsifiers and stabilizers after crushing. The preparation process of processed cheese is complicated, and even small changes in proce...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 莫蓓红郭本恒蒋鸿波刘振民焦晶凯石春权郑远荣凌勇飚
Owner BRIGHT DAIRY & FOOD
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