Remade cheese with long shelf life and preparation method thereof

A shelf-life and processed cheese technology, which is applied to the field of long-shelf-life processed cheese and its preparation, can solve the problems of short refrigerated shelf life and poor stringiness, and achieves a simple preparation method, easy operation and excellent stringability. 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

[0004] Aiming at the defects in the prior art, the object of the present invention is to provide a processed cheese with a long shelf life and its preparation method, to solve ...

Method used

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  • Remade cheese with long shelf life and preparation method thereof
  • Remade cheese with long shelf life and preparation method thereof
  • Remade cheese with long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Raw material formula:

[0049]

[0050] Preparation:

[0051] 1. According to the above recipe, put all the raw materials except fat products and natural cheese into the melting pot, and the number of blades is 5 pieces. The temperature was controlled at 30°C, and the premixed slurry was obtained by shearing and stirring at 1400 rpm for 3 minutes;

[0052] 2. Add fat products and natural cheese to the premixed slurry, stir at 600rpm, steam directly to a temperature of 70°C, and then keep warm for 13 minutes to obtain an emulsified mixed slurry;

[0053] 3. Rapidly cool the emulsified mixed slurry to below 20°C, and then refrigerate at 6°C for 2 days to obtain processed cheese;

[0054] 4. Use a cutting machine to cut the processed cheese into 2×2×4mm 3 Strips, packaged and sterilized by ultra-high pressure at 700Mpa for 25 minutes, refrigerated at 5°C after sterilization to obtain processed cheese products with a long shelf life.

Embodiment 2

[0056] Raw material formula:

[0057]

[0058] Preparation:

[0059] 1. According to the above formula, put all the raw materials except fat products and natural cheese into the melting pot, the number of blades is 3 pieces, the temperature is controlled at 25°C, and the mixture is sheared and stirred at 1000rpm for 7 minutes to obtain a premixed slurry;

[0060]2. Add fat products and natural cheese to the premixed slurry, stir at 700rpm, steam directly to a temperature of 60°C, and then keep warm for 12 minutes to obtain an emulsified mixed slurry;

[0061] 3. Rapidly cool the emulsified mixed slurry to below 20°C, and then refrigerate at 4°C for 1 day to obtain processed cheese;

[0062] 4. Use a cutting machine to cut the processed cheese into 2×2×4mm 3 Strips, packaged and sterilized by ultra-high pressure at 600Mpa for 20 minutes, refrigerated at 6°C after sterilization to obtain processed cheese products with a long shelf life.

Embodiment 3

[0064] Raw material formula:

[0065]

[0066]

[0067] Preparation:

[0068] 1. According to the above recipe, put all the raw materials except fat products and natural cheese into the melting pot, and the number of blades is 4 pieces. The temperature was controlled at 35 ° C, and the premixed slurry was obtained by shearing and stirring at 1300 rpm for 9 minutes;

[0069] 2. Add fat products and natural cheese to the premixed slurry, stir at 800rpm, steam directly to a temperature of 65°C, and keep warm for 11 minutes to obtain an emulsified mixed slurry;

[0070] 3. Rapidly cool the emulsified mixed slurry to below 20°C, and then refrigerate at 8°C for 1 day to obtain processed cheese;

[0071] 4. Use a cutting machine to cut processed cheese into 4×4×20mm 3 Granular, packaged and sterilized by ultra-high pressure, the pressure is 1000Mpa, the time is 10min, refrigerated at 8°C after sterilization, and processed cheese products with long shelf life are obtained.

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Abstract

The invention discloses a remade cheese with a long shelf life and a preparation method thereof. The remade cheese comprises the following components and respective content: 12-50 percent of natural cheese, 11.5-40 percent of fat product, 9-19.5 percent of milk solid substance, 1.5-2.2 percent of emulsifying salt mixture, 0-0.2 percent of pigment, 0-1.8 percent of flavoring agent, 0-0.2 percent of flavor component and 24.6-46.6 percent of water. The preparation method of the remade cheese comprises the following steps: (1) shearing all of the raw materials except the fat product and the natural cheese, and premixing the sheared product; (2) adding the fat product and the natural cheese into the premixed slurry, and heating and stirring the mixture for emulsification; (3) quickly cooling the emulsified product and subjecting the cooled product to cold storage; and (4) subjecting the product obtained in the step (3) to cutting, package, sterilization under ultrahigh pressure and cold storage. In order to overcome the defects of poor wire-drawing property, short shelf life during cold storage and the like of the traditional remade cheese, the invention provides the remade cheese with excellent wire-drawing property and long shelf life.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a long-shelf-life processed cheese and a preparation method thereof, in particular to a long-shelf-life processed cheese 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 tempe...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 邓云岳进钟宇骆亚丽
Owner SHANGHAI JIAO TONG UNIV
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