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Processed cheese and preparation method thereof

A technology for processed cheese and casein is applied in the field of processed cheese and its preparation, and can solve the problems of hard texture, unfavorable promotion of processed cheese, and reduced consumer acceptance.

Active Publication Date: 2017-08-29
北京超凡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Reduced-fat cheese currently on the market has defects such as hard texture and poor melting properties
These deficiencies reduce consumer acceptance of the product and are not conducive to the promotion of processed cheese

Method used

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Experimental program
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preparation example Construction

[0029] In yet another aspect, the present invention also provides a method for preparing processed cheese, wherein the method comprises: mixing natural cheese, skimmed milk, casein, emulsified salt, and optionally fat with a fat content of 80-99% by weight The product is first mixed to obtain a first mixed material; the aqueous solution of inulin is mixed with the first mixed material for a second time.

[0030] The inventors of the present invention have found that when inulin is combined with water, a creamy gel structure is formed, which enables inulin to replace fat in food and improve the quality of the product. Therefore, the present invention first mixes natural cheese, skimmed milk, casein, emulsified salt and optionally a fat product with a fat content of 80-99% by weight to obtain a first mixed material, and then prepares inulin The aqueous solution of inulin and added to the first mixed material can more effectively improve the hardness and melting property of the p...

Embodiment 1

[0047] This example is used to illustrate the reduced-fat processed cheese provided by the present invention and its preparation method.

[0048] (1) the natural cheese of 100 parts by weight, the casein of 17.5 parts by weight, the skimmed milk powder of 20 parts by weight, the butter of 12.5 parts by weight and the emulsifying salt of 5.5 parts by weight are put into Stephan melting pot and carry out pre-shear mixing, Stirring speed 360rpm, time 1min. Continue to stir at a speed of 360 rpm, while using steam to indirectly heat to 80° C. at a vacuum degree of -600 MPa, with a heating rate of 8° C. / min.

[0049] (2) 25 parts by weight of fructooligosaccharides are added to 60 parts by weight of water, heated and stirred in a water bath to obtain an inulin solution, and the solution temperature is about 80°C

[0050] (3) Add the inulin solution of step (2) to the mixture obtained in step (1).

[0051] (4) The mixture obtained in step (3) was continuously stirred at a stirring...

Embodiment 2

[0054] This example is used to illustrate the reduced-fat processed cheese provided by the present invention and its preparation method.

[0055] (1) 100 parts by weight of natural cheese, 15 parts by weight of casein, 25 parts of skim milk powder, 25 parts of butter and emulsifying salt of 5 parts by weight are put into the Stephan melting pot for pre-shear mixing, Stirring speed 300rpm, time 1.5min. Continue to stir at a speed of 300 rpm, and at the same time use steam to indirectly heat to 85° C. at a vacuum degree of -700 MPa, with a heating rate of 7° C. / min.

[0056] (2) Add 12.5 parts by weight of fructooligosaccharides to 62.5 parts by weight of water, heat and stir in a water bath to prepare an inulin solution, and the temperature of the solution is about 85°C.

[0057] (3) Add the inulin solution of step (2) to the mixture obtained in step (1).

[0058] (4) The mixture obtained in step (3) was continuously stirred at a stirring speed of 300 rpm for 6 minutes and a ...

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Abstract

The invention discloses reprocessed cheese which is prepared from a raw material composition containing natural cheese, inulin, skimmed milk, casein and emulsifying salt, wherein on the basis of the total weight of the reprocessed cheese, the fat content of the reprocessed cheese is less than or equal to 25 percent. The invention further discloses a preparation method of the reprocessed cheese. The preparation method comprises the steps of performing primary mixing on the natural cheese, the skimmed milk, the casein and the emulsifying salt with a selectable fat product with the fat content of 80-99 percent to obtain a first mixture; performing secondary mixing on an aqueous solution of inulin with the first mixture. Due to the technical scheme, the reprocessed cheese is prepared from the raw material composition; on the premise of reducing the fat content of the cheese, the quality (the hardness of the cheese) and the melting property of the cheese are effectively improved.

Description

technical field [0001] The invention relates to processed cheese and a preparation method thereof. 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, consumers in our country have low acceptance of it. [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 does not have the strong fermentation smell of natural cheese, processed cheese is more popular with Chinese consumers than natural cheese. [0004] At the same time, as people pay more and more attention to the control of fat intake in daily diet, the demand for reduced-fat processed cheese is increasing. The reduced-fat cheese currently on ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/097
Inventor 任发政邹郁宁王芳郭慧媛
Owner 北京超凡食品有限公司