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Renovated cream cheese and preparing method thereof

A technology for cream cheese and cheese, applied in the field of processed cream cheese and its preparation, can solve the problems of large demand for cream cheese and short shelf life of cream cheese, and achieve the effects of reducing packaging cost, long shelf life and energy saving

Inactive Publication Date: 2015-12-30
妙可蓝多(天津)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defects in the prior art, the object of the present invention is to provide a reprocessed cream cheese and its preparation method, to solve the problems of short shelf life of cream cheese in the prior art and a large demand for cream cheese in the market, and to provide a reconstituted cream cheese with Cream cheese with the product characteristics of traditional cream cheese and a long shelf life

Method used

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  • Renovated cream cheese and preparing method thereof
  • Renovated cream cheese and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preliminary pulverization stage: put 20-25 parts of cheese and 30-35 parts of butter into a mixer, pulverize and stir for 1 min at a speed of 750 r / min to obtain a mixture.

[0026] (2) Thorough mixing stage: Pour 6 parts of whole milk powder and XX parts of water at 30-40°C into the mixture obtained in step (1), and continue stirring for 2 minutes at a speed of 1500r / min.

[0027] (3) Sterilization stage: Pour the mixture obtained in step (2) into a vacuum mixing tank, add 0.1 part of table salt, 1 to 1.5 parts of sodium tripolyphosphate, 0.3 part of molecular monoglyceride, 1.0 part of starch, and 0.1 part of sorrel Potassium acid potassium, 0.1 part of xanthan gum, and 1.0 part of lactic acid are poured into the vacuum mixing tank, and the reamer is started at a heating temperature of 35-40 ° C to stir for 1 min at a speed of 900 r / min. At the same time, the vacuum mixing tank is pumped Vacuum to a vacuum degree of 0.6 bar, use steam heating method to heat to 96°...

Embodiment 2

[0033] (1) Preliminary pulverization stage: put 20-25 parts of cheese and 30-35 parts of butter into a mixer, pulverize and stir for 1 min at a speed of 750 r / min to obtain a mixture.

[0034] (2) Thorough mixing stage: Pour 6 parts of whole milk powder and 30-40°C water into the mixture obtained in step (1), and continue to stir for 2 minutes at a speed of 1500r / min.

[0035] (3) Sterilization stage: Pour the mixture obtained in step (2) into a vacuum mixing tank, add 0.1 part of salt, 1 to 1.5 parts of sodium citrate, 0.3 part of sucrose fatty acid ester, 1.0 part of starch, and 0.1 part of sorbic acid , 0.1 part of xanthan gum, and 1.0 part of lactic acid are poured into the vacuum mixing tank, and the reamer is started at a heating temperature of 35-40 ° C to stir for 1 min at a speed of 900 r / min. At the same time, the vacuum mixing tank is evacuated to The vacuum degree is 0.6bar, heated to 96°C by steam heating method, stirred for 15s, and rotated at 1500r / min, deflated...

Embodiment 3

[0041] (1) Preliminary pulverization stage: put 20-25 parts of cheese and 30-35 parts of butter into a mixer, pulverize and stir for 1 min at a speed of 750 r / min to obtain a mixture.

[0042] (2) Thorough mixing stage: Pour 6 parts of whole milk powder and 30-40°C water into the mixture obtained in step (1), and continue to stir for 2 minutes at a speed of 1500r / min.

[0043] (3) Sterilization stage: Pour the mixture obtained in step (2) into a vacuum mixing tank, add 0.1 part of salt, 1 to 1.5 parts of sodium pyrophosphate, 0.3 part of molecular monoglyceride, 1.0 part of starch, and 0.1 part of sorbic acid Potassium, 0.1 part of carrageenan, and 1.0 part of citric acid are poured into the vacuum mixing tank, and the reamer is started at a heating temperature of 35-40 ° C to stir for 1 min at a speed of 900 r / min. At the same time, the vacuum mixing tank is vacuumed When the vacuum degree is 0.6bar, heat to 96°C by steam heating method, stir for 15s, and rotate at 1500r / min,...

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Abstract

The invention relates to renovated cream cheese and a preparing method thereof. The renovated cream cheese is prepared from 20-25% of cheese, 30-35% of butter, 6% of whole milk powder, 0.1% of table salt, 1-1.5% of emulsifying salt, 0.3% of emulsifier, 1.0% of starch, 0.1% of preservative, 0.1% of stabilizer, 1.0% of acidity regulator and the balance water. The preparing method comprises the steps of preliminarily smashing cheese and butter, adding milk powder and water for complete mixing, adding the rest raw materials, then sterilizing and emulsifying the mixture, feeding and filtering the mixture, and conducting filling and cold storage. The renovated cream cheese can be used for making cakes and other dessert. The renovated cream cheese not only has the characteristics of traditional cream cheese, but also has the advantage of being long in shelf life which can reach 12 months. The preparation process is simple, packaging cost is reduced, and energy is saved.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a processed cream cheese and a preparation method thereof. Background technique [0002] Cream cheese is a kind of traditional cheese. As the main raw material of desserts such as cheesecake, it is widely used in Western-style meals. The cream cheese sold in the Chinese market mainly comes from traditional cheese producing countries such as France, Australia, and New Zealand. Due to the high cost of raw materials and low technical level in my country, there is basically no cream cheese produced domestically. The demand for cream cheese in the catering market is increasing, but these raw materials still rely on imports. Moreover, cream cheese is very easy to absorb other flavors and spoil after opening, so eat it as soon as possible. Therefore, in view of the current market demand for cream cheese and its short shelf life, how to study a reprocessed cream cheese that has the produc...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 刘宗尚张颖
Owner 妙可蓝多(天津)食品科技有限公司
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