A kind of temperature-resistant processed cheese and its preparation method

Abstract

The invention discloses a temperature resistant reprocessed cheese and a preparing method thereof. Raw materials comprise following components in percent by weight: 45-85 percent of hard cheese, 5-50 percent of reprocessed material, 1.3-2.5 percent of emulsified salt, 0.2-0.5 percent of pH modifier, 3.2-7.4 percent of water, 0-1.5 percent of odorant, 0-0.2 percent of pigment and 0-0.1 percent of flavor substance. The preparing method comprises the steps: (1) mixing the raw materials, heating to 80-95 DEG C, and performing heat preservation; (2) filling, cooling and performing ultrahigh pressure processing to obtain the temperature resistant reprocessed cheese. The shape retention of the temperature resistant reprocessed cheese after baking at 135 DEG C for 30 minutes is as high as 70 percent, the phenomenon that the heated free fat is separated out is not obvious, and the temperature resistant reprocessed cheese is compact in microstructure and fine and saturated in taste, and meets the requirement of the baking industry on high melting property of the cheese, is long in shelf life and is favorable to promote the consumption of cheese products.

Description

technical field [0001] The invention relates to a temperature-resistant processed cheese and a preparation method thereof. Background technique [0002] In the past five years, China's cheese imports have maintained an average annual growth rate of about 30%. In 2014, China imported more than 60,000 tons of cheese, of which Mozzarella cheese exceeded 22,000 tons, which shows that China's cheese consumption market is mainly in the catering market , the opportunity point and growth point are mainly the catering market. An important feature of cheese in the catering market is that it needs to be heated before use. There are also more and more culinary cheeses in the retail market, mainly shredded cheeses, which can be used in pizza, pastry, bread, porridge, baked rice and baked shrimp. The thermodynamic properties of cheese are getting more and more attention, and the requirements for heat resistance are getting higher and higher. Because the melting point of milk fat is abo...

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the invention is to overcome the defects that the existing processed cheese cannot maintain a good shape at high temperature, especially at an ambient temperature above 130°C, free fat is prone to be precipitated after heating, and the shelf life is short. , providing a temperature-resistant processed cheese and a preparation method thereof

Images