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Healthy fresh cheese and preparing method thereof

A fresh cheese, healthy technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of stability and tissue state destruction, depreciation of the health value of cheese, etc., to achieve rich nutrition, delicate taste and texture, good flavor and effect of taste

Active Publication Date: 2014-07-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nutritional content of this product meets the requirements of fresh cheese, the stability and organizational state of the product are also destroyed when the nutritional content is improved, and the food additives that have to be added depreciate the health value of cheese

Method used

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  • Healthy fresh cheese and preparing method thereof
  • Healthy fresh cheese and preparing method thereof
  • Healthy fresh cheese and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The present embodiment provides a kind of healthy fresh cheese, and its raw material composition comprises (calculated by one ton product):

[0057]

[0058] The preparation method of the healthy fresh cheese of the present embodiment comprises the following steps:

[0059] 1. Standardization of milk: standardize milk that has passed the inspection and is free of antibiotics, and obtains whole milk with a fat content of 3.4wt% as raw milk;

[0060] 2. Sterilization: the raw milk is sterilized by a sterilization system at a temperature of 95±5°C for 300s;

[0061] 3. Cooling after sterilization: After the sterilized raw milk is cooled to 36°C by a plate heat exchanger, it is poured into the fermenter;

[0062] 4. Fermented curd: Add the strains to the cooled raw milk, stir evenly, and keep it warm for 14 hours to ferment at 36°C. When the pH value reaches 4.6, break the emulsion to obtain curd;

[0063] 5. Heat preservation: heat the curd at 60°C for 5 minutes to fu...

Embodiment 2

[0074] The present embodiment provides a kind of healthy fresh cheese, and its raw material composition comprises (calculated by one ton product):

[0075]

[0076]

[0077] The preparation method of the healthy fresh cheese of the present embodiment comprises the following steps:

[0078] 1. Standardization of milk: Standardize milk that has passed the inspection and is free of antibiotics, and skim the standardized milk through a milk separator (using a conventional separation process) to obtain skim milk with a fat content of 0.1 wt% as raw milk;

[0079] 2. Sterilization: the raw milk is sterilized by a sterilization system at a temperature of 95±5°C for 300s;

[0080] 3. Cooling after sterilization: After the sterilized raw milk is cooled to 37°C by a plate heat exchanger, it is poured into the fermenter;

[0081] 4. Fermented curd: Add the strains to the cooled raw milk, stir evenly, and keep it warm for 13 hours to ferment at 37°C. When the pH value reaches 4.6, ...

Embodiment 3

[0096] The present embodiment provides a kind of healthy fresh cheese, and its raw material composition comprises (calculated by one ton product):

[0097]

[0098] The preparation method of the healthy fresh cheese of the present embodiment comprises the following steps:

[0099] 1. Standardization of milk: Standardize milk that has passed the inspection and is free of antibiotics, and skim the standardized milk through a milk separator (using a conventional separation process) to obtain skim milk with a fat content of 0.1 wt% as raw milk;

[0100] 2. Sterilization: the raw milk is sterilized by a sterilization system at a temperature of 95±5°C for 300s;

[0101] 3. Cooling after sterilization: After the sterilized raw milk is cooled to 37°C by a plate heat exchanger, it is poured into the fermenter;

[0102] 4. Fermented curd: Add the strains to the cooled raw milk, stir evenly, and keep it warm for 13 hours to ferment at 37°C. When the pH value reaches 4.6, break the em...

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Abstract

The invention relates to a healthy fresh cheese and a preparing method thereof. On the basis of the total weight of the healthy fresh cheese, raw materials of the healthy fresh cheese comprise, by weight, 1%-15% of sauce, 0.003%-0.01% of a combination of mesophiles and thermophilic bacteria, and the balance milk, wherein the sauce is a combination comprising, by weight, one or more of 1%-5% of cereal sauce, 1%-5% of fruit sauce and 1%-5% of vegetable sauce. The preparing method of the healthy fresh cheese includes following steps of: standardizing the milk, sterilizing the milk, cooling the milk after the sterilizing operation, fermenting and curding, heating and performing heat insulation, cooling after the heating and the heat-insulation operation, separating whey, cooling after the whey separating operation, refining, preparing sauce, mixing and filling. The healthy fresh cheese is a product with a good stability and without any food additive. The healthy fresh cheese has comprehensive nutrition and various tastes.

Description

technical field [0001] The invention relates to healthy fresh cheese and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] The national food safety standard GB 5420-2010 stipulates that cheese refers to mature or immature soft, semi-hard, hard or extra-hard dairy products that can be coated, of which whey protein / casein The proportion does not exceed the corresponding proportion in milk. Among them, immature cheese refers to fresh cheese. Fresh cheese is a kind of dairy product very popular in Europe. Fresh cheese is made of milk and is rich in high-quality protein, amino acid, peptide, peptone and various fat-soluble vitamins. A, vitamin D, B vitamins and vitamin E are ideal calcium supplement foods. Usually the ratio of calcium to phosphorus is close to 2:1, which is most easily absorbed by the human body, with an absorption rate of 80%-85%. In addition, most of the lactose in fresh cheese is taken away with t...

Claims

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Application Information

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IPC IPC(8): A23C19/032
Inventor 张丽媛尹小静杨梅王明娜田野
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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