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Ultrahigh-pressure sterilization cheese food and preparation method thereof

A technology of ultra-high pressure sterilization and cheese, which is applied in the field of simulated cheese food and its preparation, which can solve the problems of short refrigerated shelf life, long shelf life, poor stringiness, etc., and achieve simple preparation methods, easy operation, flavor and other qualities stable effect

Inactive Publication Date: 2015-01-21
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the defects in the prior art, the object of the present invention is to provide an ultra-high pressure sterilized cheese food and its preparation method, which can solve the problems of poor stringiness and short refrigerated shelf life of the existing reprocessed cheese, and provide a cheese food that can Cheese food with excellent stringiness and long shelf life

Method used

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  • Ultrahigh-pressure sterilization cheese food and preparation method thereof
  • Ultrahigh-pressure sterilization cheese food and preparation method thereof
  • Ultrahigh-pressure sterilization cheese food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Raw material formula:

[0047]

[0048] Preparation:

[0049] 1. According to the above formula, put all the raw materials except fat products into the melting pot to get the pre-mixed slurry; the number of blades is 2 pieces. The temperature is controlled at 20°C, and the premixed slurry is obtained by shearing and stirring at 1000rpm for 10min;

[0050] 2. Add fat products to the premixed slurry, stir at a speed of 300rpm, directly heat the steam to a temperature of 70°C, and then keep it warm for 15 minutes to obtain an emulsified mixed slurry;

[0051] 3. Rapidly cool the emulsified mixed slurry to below 20°C by air cooling, and then refrigerate at 2°C for 1 day to obtain cheese food;

[0052] 4. Use a cutting machine to cut the cheese food into 3.5mm 3 Granular, packaged and sterilized by ultra-high pressure, the pressure is 400Mpa, the time is 30min, refrigerated at 2°C after sterilization, to obtain ultra-high pressure sterilized cheese food.

Embodiment 2

[0054] Raw material formula:

[0055]

[0056] Preparation:

[0057]1. According to the above formula, put all the raw materials except fat products into the melting pot for pre-mixing, the number of blades is 3 pieces; the temperature is controlled at 25°C, and the pre-mixed slurry is obtained by shearing and stirring at 1500rpm for 2 minutes;

[0058] 2. Add fat products to the premixed slurry, stir and emulsify at a speed of 400rpm, directly heat the steam to a temperature of 60°C, and then keep it warm for 12 minutes to obtain an emulsified mixed slurry;

[0059] 3. Quickly cool the emulsified mixed slurry to below 20°C by water cooling, and then refrigerate at 3°C ​​for 2 days to obtain cheese food;

[0060] 4. Use a cutting machine to cut the cheese food into 2mm 3 Granular, packed and sterilized by ultra-high pressure, the pressure is 500Mpa, the time is 25min, after sterilization, it is refrigerated at 3°C ​​to obtain ultra-high pressure sterilized cheese food.

Embodiment 3

[0062] Raw material formula:

[0063]

[0064]

[0065] Preparation:

[0066] 1. According to the above formula, put all the raw materials except fat products into the melting pot for shearing and pre-mixing, the number of blades is 4 pieces, the temperature is controlled below 40°C, and the pre-mixing slurry is obtained by shearing and stirring at 1000rpm for 5 minutes;

[0067] 2. Add fat products to the premixed slurry, stir and emulsify at a speed of 500rpm, directly heat the steam to a temperature of 50°C, and then keep it warm for 15 minutes to obtain an emulsified mixed slurry;

[0068] 3. Rapidly cool the emulsified mixed slurry to below 20°C, and then refrigerate at 4°C for 1 day to obtain cheese food;

[0069] 4. Use a cutting machine to cut the cheese food into 5mm 3 Granular, packed and sterilized by ultra-high pressure, the pressure is 600Mpa, the time is 20min, refrigerated at 4°C after sterilization, to obtain ultra-high pressure sterilized cheese food. ...

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Abstract

The present invention discloses an ultrahigh-pressure sterilization cheese food and a preparation method thereof. The ultrahigh-pressure sterilization cheese comprises the following components, by weight: 21.5-28% of milk solid substance, 25-55% of a fatty product, 1-2.5% of emulsifying salt, 0.3-0.6% of acidity prescription, 0-1.6% of a flavoring agent, 0-0.05% of a pigment, 0.01-0.1% of a preservative, 0-0.2% of flavor substance and 21-47% of water. The preparation method comprises the steps of: (1) shearing and premixing all the raw materials except the fatty product to obtain a slurry; (2) adding the fatty product to the slurry, heating the slurry, and then stirring and emulsifying the slurry; (3) carrying out quick cooling and refrigerating; (4) chopping and packaging the cheese food, then carrying out ultrahigh-pressure sterilization and refrigerating. The ultrahigh-pressure sterilization cheese can be used for making pizza and has an excellent drawing property, and the shelf life at least lasts for six months and is benefit for cheese marketing.

Description

technical field [0001] The invention belongs to the field of dairy products, and relates to an ultra-high pressure sterilized cheese food and a preparation method thereof, in particular to a simulated cheese food suitable for making pizza and a preparation method thereof. Background technique [0002] Western food culture has become more and more popular after the Beijing Olympic Games and the Shanghai World Expo, especially pizza. With the opening of fast food chain stores and hotels across the country, it is welcomed by more and more Chinese consumers. The cheese commonly used to make pizza toppings is mozzarella cheese, which is characterized by strong stringiness after baking, easy melting, and even distribution of burnt spots. The consumption of pizza cheese in China is increasing at a rate of more than 20% every year. Since the Chinese national standard GB25192 processed cheese has strict requirements on microorganisms, increasing the sterilization temperature will ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/06
Inventor 邓云岳进钟宇骆亚丽
Owner SHANGHAI JIAO TONG UNIV
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