Preparation method for reproduced cheese preserved at normal temperature and product

A technology for processing cheese and room temperature, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of protein denaturation, cheese melting, low melting point of cheese, etc., and achieve the effect of crispy taste texture and good texture

Active Publication Date: 2014-07-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main ingredients in cheese are fat and protein. If heat drying method is used, on the one hand, it will lead

Method used

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  • Preparation method for reproduced cheese preserved at normal temperature and product
  • Preparation method for reproduced cheese preserved at normal temperature and product
  • Preparation method for reproduced cheese preserved at normal temperature and product

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Example 1

[0042] The raw material formula of this embodiment is:

[0043] Table 1 The raw material formula of the room temperature preserved processed cheese of Example 1

[0044]

[0045] Preparation:

[0046] (1) Mixing sterilization and emulsification: Heat natural cheese, milk powder, sweetener, emulsifying salt, flavor and water in a melting pot to 65°C, and stir at 900rpm for 25min to make the material and liquid mixed uniformly;

[0047] (2) Demoulding: The mixed material liquid is hot and poured into a mould with a depth of 6mm. After cooling, it is placed in an environment of -18℃ and pre-frozen for 6 hours before demolding;

[0048] (3) Pre-freezing: Place the frozen cheese after demoulding on a drying plate for even distribution, and pre-freeze it at -35°C for 12 hours;

[0049] (4) Sublimation drying (primary drying): When the vacuum degree of the vacuum drying chamber reaches 60 Pa, the pre-frozen cheese is sent into the drying chamber together with the drying plate....

Example Embodiment

[0051] Example 2

[0052] The raw material formula of this embodiment is:

[0053] Table 2 The raw material formula of the room temperature preserved processed cheese of Example 2

[0054]

[0055] Preparation:

[0056] (1) Mixing, sterilization and emulsification: Heat natural cheese, milk powder, sweetener, emulsified salt and water in a melting pot to 99°C, and stir at 3000rpm for 5min to make the material and liquid mixed evenly;

[0057] (2) Demoulding: The mixed material liquid is hot and poured into a mould with a depth of 2mm. After cooling, it is placed in an environment of -25℃ and pre-frozen for 12 hours before demolding;

[0058] (3) Pre-freezing: place the frozen cheese after demolding on a drying plate for even distribution, and pre-freeze it in an environment of -60°C for 4 hours;

[0059] (4) Sublimation drying (one-time drying): When the vacuum degree of the vacuum drying chamber reaches 20Pa, the pre-frozen cheese is sent into the drying chamber together with the drying ...

Example Embodiment

[0061] Example 3

[0062] The raw material formula of this embodiment is:

[0063] Table 3 The raw material formula of the room temperature preserved processed cheese of Example 3

[0064]

[0065] Preparation:

[0066] (1) Mixing sterilization and emulsification: Heat natural cheese, milk powder, sweetener, emulsifying salt, flavor and water in a melting pot to 85°C, and stir at 600rpm for 15min to make the material and liquid mixed evenly;

[0067] (2) Demoulding: The mixed material liquid is hot and poured into a mould with a depth of 6mm. After cooling, it is placed in an environment of -10℃ and pre-frozen for 6 hours before demolding;

[0068] (3) Pre-freezing: Place the frozen cheese after demoulding on a drying plate for even distribution, and pre-freeze it at -35°C for 12 hours;

[0069] (4) Sublimation drying (primary drying): When the vacuum degree of the vacuum drying chamber reaches 80Pa, the pre-frozen cheese is sent into the drying chamber together with the drying plate, and...

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Abstract

The invention discloses a preparation method for reproduced cheese preserved at normal temperature and a product. The preparation method comprises the following steps: (1) mixing raw materials for reproduced cheese preserved at normal temperature, heating and evenly agitating to obtain feed liquid; (2) injecting the feed liquid into a die, cooling to room temperature and then primarily pre-freezing at -5 DEG C to -25 DEG C for 2-12 hours, demolding to obtain the reproduced cheese; (3) pre-freezing the reproduced cheese at -35 to -60 DEG C for 4-24 hours, so as to obtain pre-frozen reproduced cheese; (4) keeping the temperature of the pre-frozen reproduced cheese at 15-35 DEG C under the vacuum degree of 100-20Pa, wherein the thermal insulation time at least is the time required for cooling the center temperature of the pre-frozen reproduced cheese to 0 DEG C; and (5) heating up to 35-50 DEG C under the vacuum degree of 80-20Pa, and keeping the temperature for 4-10 hours. The reproduced cheese preserved at normal temperature prepared by the method can be preserved for over six months at normal temperature of 25 DEG C, and is good in flavor, mouthfeel and texture.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing processed cheese preserved at room temperature and a product thereof. Background technique [0002] Cheese is a dairy product with high nutritional value, and its consumption in foreign countries is very high. The per capita consumption of cheese in European and American countries reaches 20Kg, while the per capita consumption of cheese in my country is only 0.027Kg, which is far from foreign countries. In addition to differences in consumption habits, the special flavor and taste of cheese are also difficult to be accepted by Chinese people, so more than 90% of domestic cheese is mainly processed cheese. The moisture content of cheese or processed cheese is about 50%, so cheese products usually need to be refrigerated or frozen to ensure that the microorganisms do not exceed the standard during the shelf life. Generally speaking, within o...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 朱培郭本恒刘振民莫蓓红郑远荣石春权孙颜君焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD
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