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Spreadable processed cheese and preparation method thereof

A processed cheese and spreadable technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of poor texture, poor taste and spreadability, etc., and achieve the effect of moderate texture and good spreadability

Active Publication Date: 2017-05-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing spreadable processed cheese generally has the defects of bad texture, poor mouthfeel and spreadability

Method used

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  • Spreadable processed cheese and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0025] In yet another aspect, the present invention also provides a method for preparing the above-mentioned spread-type processed cheese, wherein the method includes:

[0026] (1) mixing natural cheese, caseinate, emulsifying salt, skim milk, whey, fat product, locust bean gum and part of water to obtain a mixed material;

[0027] (2) Melting the mixed material, and adding the remaining part of water to the melted mixed material.

[0028] The inventors of the present invention found that adding water into two parts to prepare the spreadable processed cheese can effectively improve the texture properties, smooth taste and spreadability of the cheese. Preferably, the part of water added first accounts for 60-70% by volume of the total water consumption.

[0029] According to the present invention, in step (1), the conditions and methods for mixing the above raw materials are not particularly limited, as long as they can be fully mixed, the present invention will not repeat the...

Embodiment 1-5

[0042] Table 1

[0043] Example 1 Example 2 Example 3 Example 4 Example 5 Natural cheese (parts by weight) 100 100 100 100 100 Sodium caseinate (parts by weight) 12.5 10 15 5 20 Emulsifying salt (parts by weight) 3 2.5 3.5 4 2 Skimmed milk powder (parts by weight) 8 9 9 6 10 Whey powder (parts by weight) 10 12.5 15 20 8 Anhydrous butter (parts by weight) 10 12 8 5 15 Locust bean gum (parts by weight) 0.3 0.35 0.4 0.1 0.5 water (parts by weight) 137.5 135 145 150 130

[0044]According to the content of each component in Table 1, the spreadable processed cheese is prepared, wherein the natural cheese is a natural cheese with a maturation period of 3-4 months, and the emulsifying salt is phosphoric acid with a weight ratio of 3:3:2 Disodium Hydroxide, Sodium Tripolyphosphate and Sodium Citrate. The specific process of preparation is:

[0045] First cut the cheese into 5-10cm 3...

Embodiment 1、4 and 5

[0047] Examples 1, 4 and 5: the part of water added at first accounted for 65% by volume of the total water; the melting temperature was 85°C, the stirring speed was 200rpm, and the time was 12min; the pH value was adjusted by lactic acid to 5.4;

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Abstract

The invention discloses coating type processed cheese which is prepared from a raw material composition comprising natural cheese, caseinate, emulsifying salt, skimmed milk, whey, a fatty product and locust bean gum, wherein the mature period of the natural cheese is 3-6 months, and the fatty content of the fatty product is 80%-100% by weight. The invention further discloses a preparation method of the coating type processed cheese; the preparation method is characterized by comprising the following steps: (1) mixing the natural cheese, the caseinate, the emulsifying salt, the skimmed milk, the whey, the fatty product and the locust bean gum with part of water to obtain a mixture; (2) melting the mixture and adding the rest of water into the molten mixture. By using the raw materials cooperatively, the coating type processed cheese provided by the invention is viscous in texture, smooth in mouth feel and relatively good in coating performance.

Description

technical field [0001] The invention relates to a spreadable processed cheese. Background technique [0002] Natural cheese is a nutritious high-end dairy product that is very popular abroad. However, due to the strong flavor of natural cheese, there is a big gap with the taste of traditional Chinese diet, and the acceptance of it by Chinese consumers is low. [0003] Processed cheese is a product with uniform texture made from natural cheese as raw material, crushed and mixed, added emulsifying salt and other milk-containing or non-dairy ingredients, heated, melted and continuously stirred. Because it is rich in high-quality protein, vitamins, minerals and other nutrients, and the product has a soft flavor without the strong smell of natural cheese, processed cheese is more popular with Chinese consumers than natural cheese. [0004] Processed cheese is widely used as an additive in burgers, pizza, bread and other foods. In most applications, its functional characteristic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 任发政王芳司炜郭慧媛
Owner CHINA AGRI UNIV
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