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Processed cheese and preparation method and purpose thereof

A technology for processing cheese and cheese, applied in cheese substitutes, applications, dairy products, etc., can solve the problems of melting, loss of cheese structure and flavor, adverse effects on products, etc., and achieve the effect of increasing chewiness and cheese aroma

Active Publication Date: 2015-07-01
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the processed cheese processed by the prior art will melt in a semi-fluid state when it is above 60°C. At this time, the processed cheese will dissolve in water when it meets water.
Therefore, if processed cheese particles are added during the processing of semi-solid food, beverages or liquid dairy products with high moisture content, when heated together with other raw materials, the processed cheese is easily dissolved, thus losing the structure of the cheese itself flavor and flavor, and adversely affects the product, which severely limits the use of processed cheese as a food and / or beverage ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Preparation of processed cheese.

[0019] 1. Ingredients and material mixing: raw materials by weight include 15% cheese, 1% sodium alginate, 0.8% JOHA S9 (emulsified salt), 10% milk powder, 7% anhydrous cream, 1.6% Carrageenan, 1% xanthan gum, 3% starch, 5% white sugar and 55.6% water; all the raw materials are put into the melting pot, crushed and stirred to obtain the mixed material;

[0020] 2. Stir and heat the mixed materials to 80°C to obtain the heated materials;

[0021] 3. Sterilize the heated materials at a sterilization temperature of 135°C for 4 seconds to obtain the sterilized materials;

[0022] 4. Cool the sterilized material to 80°C and stir at 10rpm for 15 minutes to obtain the emulsified material;

[0023] 5. Pour the emulsified material on a flat surface to make a 1mm thick cheese sheet, and then cool it to 0°C for molding to obtain the molded material;

[0024] 6. Place the molded material in a 1% (w / v%) calcium ion solution at 15 to 25°C for 2 hou...

Embodiment 2

[0025] Example 2: Preparation of processed cheese.

[0026] 1. Ingredients and material mixing: raw materials by weight include 36% cheese, 3% sodium alginate, 1.2% JOHA S9 (emulsified salt), 4% milk powder, 10% cream, 0.8% carrageenan , 0.5% xanthan gum, 1% starch, 7% white sugar and 36.5% water, all the raw materials are put into the melting pot, pulverized and stirred to obtain the mixed material;

[0027] 2. Stir and heat the mixed materials to 75°C to obtain the heated materials;

[0028] 3. Sterilize the heated materials at 140°C for 3 seconds to obtain the sterilized materials;

[0029] 4. Cool the sterilized material to 75°C and stir at 20 rpm for 20 minutes to obtain the emulsified material;

[0030] 5. Pour the emulsified material on a flat surface to make a 3mm thick cheese thin-layer flat plate, and then cool it to shape at 4°C to obtain the shaped material;

[0031] 6. Place the molded material in a 2% (w / v%) calcium ion solution at 15 to 25°C for 8 hours to obtain process...

Embodiment 3

[0032] Example 3: Preparation of processed cheese.

[0033] 1. Ingredients and material mixing: raw materials by weight include 55% cheese, 2% sodium alginate, 1.8% JOHA S9 (emulsified salt) and 5% cream, 2% starch, 8% white sugar, 26.2% water, all raw materials are put into the melting pot, crushed and stirred to obtain the mixed materials;

[0034] 2. Stir and heat the mixed materials to 75°C to obtain the heated materials;

[0035] 3. Sterilize the heated materials at a sterilization temperature of 145°C for 2 seconds to obtain the sterilized materials;

[0036] 4. Cool the sterilized material to 85°C and stir at 100rpm for 10 minutes to obtain the emulsified material;

[0037] 5. Pour the emulsified material on a flat surface to make a 5mm thick cheese sheet, and then cool it at 6°C to form it to obtain the formed material;

[0038] 6. Place the molded material in 3% (w / v%) calcium ion solution at 15 to 25°C for 12 hours to obtain processed cheese.

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PUM

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Abstract

The invention provides a processed cheese and a preparation method, the processed cheese comprise the following raw materials: 15%-80% of cheese, 0.6-3% of sodium alginate, 0.8-2% of emulsifying salt and balance of water. The preparation technology comprises the following steps: mixing the raw materials to obtain a mixture; stirring and heating the mixture to obtain the heated material; disinfecting the heated material to obtain the disinfected material; stirring and emulsifying to obtain the emulsified material; cooling and molding the emulsified material to obtain the molded material; placing the molded material in a calcium ion solution, and immersing and immobilizing to obtain the processed cheese. The processed cheese has high temperature resistance characteristic, can be processed with a sterilization technology for superhigh temperature disinfection milk or maintenance disinfection milk. The invention also provides a purpose of the processed cheese.

Description

technical field [0001] The invention relates to a dairy product, in particular to a high temperature resistant processed cheese, its preparation method and application. Background technique [0002] Processed cheese is a product made of natural cheese as the main raw material, which is crushed and then added with an emulsifier, then heated and stirred to melt, sterilized and emulsified. When preparing processed cheese, other dairy raw materials (such as milk powder, whey protein powder, cream, etc.) can be added, and spices and seasonings can also be added according to the needs of different tastes. Processed cheese has a mild flavor, many colors and varieties, is easy to meet the needs of different consumers, and has a long shelf life. [0003] However, the processed cheese processed by the prior art will melt in a semi-fluid state when it is above 60°C. At this time, the processed cheese will dissolve in water when it meets water. Therefore, if processed cheese particles...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 张勇宗学醒郭燕母智深闫清泉李志国
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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