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A kind of preparation method of original flavor cheese sauce

A cheese sauce, original flavor technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of insufficient characteristics and high cost, and achieve the effects of not easy oil slick and sedimentation, cost control, and shelf life extension.

Active Publication Date: 2019-03-01
上海馥松食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wei Peipei et al disclosed a preparation method of Chinese cheese sauce (Wei Peipei, Lin Weifeng, Chen Zhong. It is always just the development [J]. Modern Food Science and Technology, 2009 (25): 1190-1192), but it is 14% (w / w) cheese powder is used as raw material, the cost is high, and the characteristics are not obvious enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A. Preparation of milk fermentation broth: Take 100g of whole milk powder, add 200g of citric acid-sodium citrate buffer solution with pH6.5, stir and mix evenly, pasteurize and cool to room temperature, add Lactobacillus casei, and ferment at 45°C 4h, after pasteurization, the dairy product fermentation liquid was obtained;

[0018] B. Preparation of milk enzymatic solution: take 100 g of milk fermentation liquid, 5 g of anhydrous butter, and 0.1 g of lecithin. After shearing and dispersing, homogenize to obtain a uniform liquid. Perform enzymatic hydrolysis for 0.5 h at ℃, inactivate the enzyme for 15 min at 95 min, and obtain the lactolytic solution;

[0019] C. Preparation of original cheese sauce: Preparation of original cheese sauce: Take 100g of milk enzymatic hydrolysis solution, add 0.5g of salt, 0.1g of monosodium glutamate, 5.0g of glucose, heat up to 95°C under stirring conditions, condense and reflux for 12h, cool to room temperature, add a total mass of...

Embodiment 2

[0021] A. Preparation of milk fermentation broth: Take 100g of whole milk powder, add 400g of citric acid-sodium citrate buffer solution with pH6.0, stir and mix evenly, pasteurize and cool to room temperature, add Lactobacillus casei, and ferment at 35°C 10h, after pasteurization, the dairy product fermentation liquid was obtained;

[0022] B. Preparation of milk enzymatic solution: Take 100g of milk fermentation liquid, 10g of butter, 1.0g of lecithin, shear and disperse and homogenize to obtain a uniform liquid, add 0.03g of lipase and 0.05g of protease after pasteurization, and carry out at 50°C Enzymolysis for 2 hours, 95 minutes to inactivate the enzyme for 15 minutes, to obtain the milk enzyme hydrolyzate;

[0023] C. Preparation of heat-reactive original cheese sauce: Preparation of original cheese sauce: Take 100g of milk enzymatic hydrolysis solution, add 1g of salt, 0.5g of monosodium glutamate, 10.0g of maltose, heat up to 100°C under stirring conditions, conden...

Embodiment 3

[0025] A. Preparation of milk fermentation broth: Take 100g of whole milk powder, add 800g of citric acid-sodium citrate buffer solution with pH5.0, stir and mix evenly, pasteurize and cool to room temperature, add Lactobacillus casei, and ferment at 30°C 24h, after pasteurization, the dairy product fermentation liquid is obtained;

[0026] B. Preparation of milk enzymatic solution: Take 100g of milk fermentation liquid, 25g of light cream, 1.5g of lecithin, shear and disperse and homogenize to obtain a uniform liquid, add 0.04g of lipase and 0.10g of protease after pasteurization, and incubate at 30°C Carry out enzymatic hydrolysis for 8 hours, and inactivate the enzyme for 15 minutes for 95 minutes to obtain a milk enzyme hydrolyzate;

[0027] C. Preparation of heat-reactive original cheese sauce: Preparation of original cheese sauce: Take 100g of milk enzymatic hydrolysis solution, add 0.8g of salt, 0.3g of monosodium glutamate, 8.0g of maltose, heat up to 95°C under sti...

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PUM

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Abstract

The invention discloses a preparation method of plain cheese sauce. The preparation method comprises the following steps: fermenting whole milk powder by lactobacillus to obtain lactobacillus fermentation broth, then adding milk fat, carrying out enzymolysis by adopting lipase and protease to obtain milk enzymatic hydrolysate, and then adding salt, aginomoto and sugar for carrying out high-temperature thermal reaction to prepare the plain cheese sauce. According to the invention, the preparation process is natural, the cheese sauce is natural and harmonious in flavor, milk powder is taken as the main material, so that the cost is effectively controlled, heating is carried out for generating the Maillard reaction, so that the flavor and the mouthfeel are further promoted, and therefore, the cheese sauce has unique characteristics, can meet the hobby of the Chinese people for sweet aroma, and has a wide market prospect.

Description

technical field [0001] The invention relates to a new method for preparing original flavor cheese sauce through biotechnology. Background technique [0002] Cheese is the daily diet of people abroad. With the internationalization of the market, the number of cheese products in China has gradually increased in recent years. However, due to the long processing cycle and complicated process of cheese, it is expensive and not good in taste. Better connection with domestic consumers is needed. Sauces are highly accepted in the market due to their convenience in use and storage. In recent years, cheese sauce has also become a hot spot in the development of various enterprises. Wei Peipei et al disclosed a preparation method of Chinese cheese sauce (Wei Peipei, Lin Weifeng, Chen Zhong. It is always just the development [J]. Modern Food Science and Technology, 2009 (25): 1190-1192), but it is 14% (w / w) Cheese powder is used as raw material, which is expensive and not distinctive ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 王婧婧
Owner 上海馥松食品有限公司
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