Processed cheese and preparation method thereof
A technology for processed cheese and natural cheese, which is applied in cheese substitutes, dairy products, applications, etc. It can solve the problems of uneven distribution of fruit particles, insufficient delicate taste, and unclear chewing sensation, etc., and achieve rich variety, good texture, good smoothness effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0055] Example 1
[0056] Ingredients: 15% salted cheddar, 30% cream, 0.15% sodium hexametaphosphate, 0.05% sodium tripolyphosphate, 5% whey protein concentrate, 15% white sugar, 0.10% sorbic acid, lactic acid Carrageenan is 0.7%, carrageenan is 0.7%, locust bean is 0.1%, xanthan gum is 0.3%, β-carotene is 0.05%, fruit flavor is 0.04%, coconut fruit is 3%, and yellow peach is 8%, purifying Water is 21.81%.
[0057] Preparation:
[0058] ① Cut the natural cheese in the raw material into pieces according to the above raw material formula, and then mix it evenly with emulsified salt, milk fat, sweetener, milk protein raw material, edible gum, flavor and part of the purified water, and premix it in the cheese melting pot for 30 seconds. Stir at a speed of 1000rpm, heat the steam directly to a temperature of 50℃, then keep it for 3min, and the steam pressure is 2.5bar;
[0059] ②Add the acidity regulator diluted with purified water to a concentration of 8%. After dilution, the acidity re...
Example Embodiment
[0064] Example 2
[0065] Ingredients: salted cheddar 5%, unsalted cheddar 10%, unsalted butter 15%, sodium hexametaphosphate 0.05%, sodium tripolyphosphate 0.15%, concentrated whey protein 80 is 5%, white sugar is 20 %, sorbic acid is 0.07%, lactic acid is 1.10%, carrageenan is 0.70%, locust bean is 0.50%, xanthan gum is 0.30%, β-carotene is 0.09%, fruit flavor is 0.08%, coconut fruit is 7% , Yellow peach fruit is 6%, purified water is 28.96%.
[0066] Preparation:
[0067] ① Cut the natural cheese in the raw materials into pieces according to the above raw material formula, and then mix them evenly with emulsified salt, milk fat, sweetener, milk protein raw materials, edible gum, flavor and part of purified water, and pre-mix it in the cheese melting pot for 90 seconds. Stir at a speed of 2000rpm, heat the steam directly to a temperature of 60℃, then keep it for 7 minutes, and the steam pressure is 3.0bar;
[0068] ②Add the acidity regulator diluted with purified water to a concen...
Example Embodiment
[0073] Example 3
[0074] Ingredients: 10% salted cheddar, 5.5% unsalted cheddar, 28% cream, 2% unsalted butter, 0.10% sodium hexametaphosphate, 0.10% sodium tripolyphosphate, 80% whey protein concentrate, 3.8 %, white sugar is 18%, sorbic acid is 0.09%, lactic acid is 0.90%, carrageenan is 0.50%, locust bean is 0.33%, xanthan gum is 0.26%, β-carotene is 0.09%, fruit flavor is 0.06%, Coconut fruit is 5%, yellow peach fruit is 8%, and purified water is 17.27%.
[0075] Preparation:
[0076] ① Cut the natural cheese in the raw material into pieces according to the above raw material formula, and then mix it evenly with emulsified salt, milk fat, sweetener, milk protein raw material, edible gum, flavor and part of purified water, and premix it in the cheese melting pot for 60 seconds. Stir at a speed of 1500rpm, heat the steam directly to a temperature of 55°C, and then keep it for 5 minutes, and the steam pressure is 2.7bar;
[0077] ②Add the acidity regulator diluted with purified wa...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap