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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

Active Publication Date: 2015-03-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the invention is to overcome the uneven distribution of fruit particles in the processed cheese containing fruit particles in the prior art, the fruit particles are too small to be seen, the chewing feeling is not clear, the shelf life is short, the taste is rough, lack of elasticity, insufficient flavor, sweet and sour In order to solve the technical problems of defects such as poor density, not delicate taste, too soft texture, rough cut surface, etc., a method for preparing processed cheese and the processed cheese are provided

Method used

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  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Ingredients: Cheddar Salt 15%, Cream 30%, Sodium Hexametaphosphate 0.15%, Sodium Tripolyphosphate 0.05%, Whey Protein Concentrate 80 5%, White Sugar 15%, Sorbic Acid 0.10%, Lactic Acid 0.7%, carrageenan 0.7%, locust bean carob 0.1%, xanthan gum 0.3%, β-carotene 0.05%, fruit essence 0.04%, coconut fruit 3%, yellow peach 8%, purified Water is 21.81%.

[0057] Preparation:

[0058] ① According to the above raw material formula, cut the natural cheese in the raw material into pieces, then mix it evenly with emulsified salt, milk fat, sweetener, milk protein raw material, edible gum, essence and part of purified water, and pre-mix in the cheese melting pot for 30 seconds. Stir at a speed of 1000rpm, heat the steam directly to a temperature of 50°C, then keep warm for 3 minutes, and the steam pressure is 2.5bar;

[0059] ② Add the acidity regulator diluted with purified water until the concentration of the acidity regulator is 8%. After dilution, the acidity regulator is sl...

Embodiment 2

[0065] Ingredients: Salted Cheddar 5%, Unsalted Cheddar 10%, Unsalted Butter 15%, Sodium Hexametaphosphate 0.05%, Sodium Tripolyphosphate 0.15%, Whey Protein Concentrate 80 5%, White Sugar 20% %, 0.07% sorbic acid, 1.10% lactic acid, 0.70% carrageenan, 0.50% locust bean carob, 0.30% xanthan gum, 0.09% beta-carotene, 0.08% fruit flavor, 7% nata de coco , yellow peach fruit grains are 6%, and purified water is 28.96%.

[0066] Preparation:

[0067] ① According to the above raw material formula, cut the natural cheese in the raw material into pieces, then mix it evenly with emulsified salt, milk fat, sweetener, milk protein raw material, edible gum, essence and part of purified water, and pre-mix it in a cheese melting pot for 90 seconds. Stir at a speed of 2000rpm, steam is directly heated to a temperature of 60°C, and then kept for 7 minutes, and the steam pressure is 3.0bar;

[0068] ② Add the acidity regulator diluted with purified water until the concentration of the acidi...

Embodiment 3

[0074]Ingredients: Salted Cheddar 10%, Unsalted Cheddar 5.5%, Cream 28%, Unsalted Butter 2%, Sodium Hexametaphosphate 0.10%, Sodium Tripolyphosphate 0.10%, Whey Protein Concentrate 80 3.8 %, white sugar 18%, sorbic acid 0.09%, lactic acid 0.90%, carrageenan 0.50%, locust bean carob 0.33%, xanthan gum 0.26%, β-carotene 0.09%, fruit flavor 0.06%, 5% of coconut fruit, 8% of yellow peach, and 17.27% of purified water.

[0075] Preparation:

[0076] ① According to the above raw material formula, cut the natural cheese in the raw material into pieces, then mix it evenly with emulsified salt, milk fat, sweetener, milk protein raw material, edible gum, essence and part of purified water, and pre-mix it in a cheese melting pot for 60 seconds. Stir at a speed of 1500rpm, steam is directly heated to a temperature of 55°C, and then kept for 5 minutes, and the steam pressure is 2.7bar;

[0077] ② Add the acidity regulator diluted with purified water until the concentration of the acidity...

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Abstract

The invention discloses a preparation method of processed cheese and the processed cheese prepared through the method. According to the preparation method of the processed cheese, raw materials comprise natural cheese, fruit grains, emulsifying salt, butter oil, sweetening agents, acidity regulators, lactoprotein raw materials, stabilizers and water, and the mature period of the natural cheese is shorter than one year; the method includes the following steps that the raw materials are mixed, cooled, packed in a filling mode, and further cooled. The preparation method of the processed cheese is simple in operation, suitable for various fruit grains, high in universality and beneficial to industrial production. The fruit grains of the processed cheese are distributed uniformly and can be seen by naked eyes, the processed cheese is distinct in chewiness, long in shelf life, stable and safe in the shelf life, good in mouthfeel, high in elasticity, excellent in tenderness and smoothness, good in chewiness, good in flavor and texture, moderate in sweetness and acidity and capable of containing different types of fruit grains, cut surfaces are smooth and flat, the number of types of processed cheese is increased, and the processed cheese is delicious and nutrient.

Description

technical field [0001] The invention relates to a method for preparing processed cheese and the prepared processed cheese. Background technique [0002] In dairy processing, liquid milk and yoghurt products are available in a wide variety of fruit flavored products, to which jams, fruit pieces or other forms of fruit preparations can be added. Among them, fruit yogurt is preferred by consumers. Fruit yogurt usually adopts the process of adding fruit granules online. The process is not complicated. However, compared with plain yogurt, fruit yogurt is prone to microbial contamination and moldy packaging. The shelf life of plain yogurt is 10 to 21 days, and the shelf life of fruit yogurt is even shorter. [0003] At present, other types of fruit dairy products with longer shelf life are still relatively scarce in the market, and it is difficult to meet the needs of consumers. Taking cheese as an example, although processed cheese containing fruit pieces with a long shelf life...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 孙颜君郭本恒莫蓓红刘振民朱培郑远荣石春权焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD
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