Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Refrigerated spherical Mozzarella cheese and preparation method thereof

A technology of cheese and spherical shape, which is applied in the field of frozen spherical Mozzarella cheese and its preparation. It can solve the problems of high moisture content, which affects the wide application of Mozzarella cheese, cannot be sold at a long distance, and can be sold for a long time, so as to achieve long shelf life, shorten acidification time, and freshness. Degree and mouthfeel long effect

Inactive Publication Date: 2016-01-13
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF10 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh Mozzarella cheese has a good taste and a wide range of applications, but it has a high moisture content and cannot be sold for a long distance and for a long time, which affects the wide application of Mozzarella cheese

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of freezing spherical Mozzarella cheese, comprises following raw material and the weight percent of each raw material is respectively:

[0040] Salt 1%;

[0041] Lactobacillus bulgaricus and Streptococcus thermophilus 0.01%;

[0042] Citric acid 0.05%;

[0043] Microbial chymosin 0.005%.

[0044] Fresh milk 98.935%.

[0045] A preparation method of frozen spherical Mozzarella cheese, the steps of the preparation method are:

[0046] ⑴Preparation of fresh cheese curds:

[0047] ① Pretreatment of raw milk: measure the acidity of raw milk < 18°T, clean milk to remove impurities and foam in raw milk, process raw milk according to conventional standardization to make its fat content 2%, and then heat it at 63°C Under temperature conditions, carry out low-temperature pasteurization for 30 minutes;

[0048] ②Add acidulant and starter: lower the sterilized raw milk to 36°C, transfer it to a cheese tank, add acidifier and starter, the acidification time is about 30 ...

Embodiment 2

[0057] A kind of freezing spherical Mozzarella cheese, comprises following raw material and the weight percent of each raw material is respectively:

[0058] Salt 2%;

[0059] Lactobacillus helveticus 0.03%;

[0060] Lactic acid 0.03%;

[0061] Animal trypsin 0.004%;

[0062] Fresh goat milk 97.936.

[0063] A preparation method of frozen spherical Mozzarella cheese, the steps of the preparation method are:

[0064] ⑴Preparation of fresh cheese curds:

[0065] ① Pretreatment of raw milk: measure the pH value of the raw material to 6.7-6.8, clean the milk to remove impurities and foam in the raw milk, process the raw milk according to conventional standardization to make the fat content 3%, and then heat it at 65°C Under conditions, carry out 30min low-temperature pasteurization;

[0066] ②Add acidulant and starter: lower the sterilized raw milk to 38°C, transfer it to a cheese tank, add acidifier and starter, the acidification time is about 120min, and the acidification ...

Embodiment 3

[0075] A kind of freezing spherical Mozzarella cheese, comprises following raw material and the weight percent of each raw material is respectively:

[0076] Lactobacillus casei and Streptococcus milkis 0.03%;

[0077] Tartaric acid and malic acid 0.05%;

[0078] Calf rennet and plant protease 0.005%;

[0079] Sheep Milk 99.915%.

[0080] Its preparation method is the same as embodiment 2.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention relates to a refrigerated spherical Mozzarella cheese and a preparation method thereof. The preparation method of the refrigerated spherical Mozzarella cheese comprises the following steps: using lactic acid bacteria and an acidifying agent chymosin to make cheese curds, carrying out steam injection or hot water blanching heating on the cheese curds, carrying out high temperature stretching to form plastic cheese clumps, and using a spherical tool or machine to make the clumps form a spherical product; and quickly freezing preserved or unpreserved cheese spheres at -30 ~ -80 DEG C, spraying water to form an ice dressing, and preserving the obtained product at -12 ~ -18 DEG C. The shelf life of the product can reach 6 months or more, and can be instantly eaten after being unfrozen. The product has similar freshness and mouthfeel with fresh Mozzarella cheese, and has long shelf life.

Description

technical field [0001] The invention belongs to the field of food and relates to cheese and its preparation, in particular to a frozen spherical Mozzarella cheese and its preparation method. Background technique [0002] Plastic cheese includes Mozzarella cheese, and its production process mainly includes: pasteurization of raw milk, fermentation, curdling, cutting, whey draining, stacking, hot stretching, and then molded, salted, matured and refrigerated. Mozzarella cheese is heated, stirred, stretched, and extruded in a stretching machine to form the fibrous structure required for making pizza fillings. The product needs to be refrigerated, and its application range is limited to making toppings for pizza and baked dishes. Fresh Mozzarella cheese has a good taste and a wide range of applications, but it has a high moisture content and cannot be sold for a long distance and for a long time, thus affecting the wide application of Mozzarella cheese. [0003] Through searchin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C19/00
Inventor 赵征李红娟张一夫熊文慧高越解茹越
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com