Reproduced cheese and preparation method thereof

A technology for processed cheese and natural cheese, which is applied in cheese substitutes, dairy products, applications, etc. It can solve the problems of poor flavor release, difficulty in spreading, and low fineness, and achieve good taste and flavor release, and easy to carry Effect

Active Publication Date: 2016-10-05
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

Processed cheese in block form is better shaped, and can be packaged with aluminum foil, which is convenient to carry and eat, and has the characteristics of non-stick packaging. easy to apply

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Raw materials:

[0023] Natural cheese: 15 kg, selected from Parmesan cheese;

[0024] Milk protein raw material: 10 kg selected from whole milk powder;

[0025] Milk fat raw material: 25 kg selected from butter;

[0026] Sodium hexametaphosphate: 0.5 kg;

[0027] Sodium tripolyphosphate: 0.2 kg;

[0028] Sodium dihydrogen phosphate: 0.5 kg;

[0029] Sodium citrate: 0.1 kg;

[0030] Gelatin: 0.8 kg;

[0031] Carrageenan: 0.1 kg;

[0032] Agar: 0.1 kg;

[0033] Water: make up to 100 kg.

[0034] 2. Preparation method:

[0035] a. Mixing and melting of raw materials: finely cut the natural cheese, then add the rest of the raw materials to mix, stir and shear in the processed cheese melting pot at 45°C, the stirring time is 3 minutes, and the shear speed is 500rpm;

[0036] b. Sterilization: Sterilization temperature is 95°C and time is 300 seconds;

[0037] c. Stirring and emulsification: the stirring speed is 50rpm, the temperature is 80°C, the temperature ...

Embodiment 2

[0041] 1. Raw materials:

[0042] Natural cheese: 30 kg, selected from cheddar cheese;

[0043] Milk protein raw material: selected from 8 kg of skim milk powder and 2 kg of condensed casein powder;

[0044] Milk fat raw material: 18 kg selected from cream;

[0045] Sodium hexametaphosphate: 0.1 kg;

[0046] Sodium tripolyphosphate: 0.5 kg;

[0047] Sodium dihydrogen phosphate: 0.3 kg;

[0048] Sodium citrate: 0.3 kg;

[0049] Gelatin: 0.6 kg;

[0050] Carrageenan: 0.12 kg;

[0051] Agar: 0.1 kg;

[0052] Water: make up to 100 kg.

[0053] 2. Preparation method:

[0054] a. Mixing and melting of raw materials: finely cut the natural cheese, then add the rest of the raw materials to mix, stir and shear in the processed cheese melting pot at 46°C, the stirring time is 4 minutes, and the shear speed is 600rpm;

[0055] b. Sterilization: sterilization temperature 105°C, time 30 seconds;

[0056] c. Stirring and emulsification: the stirring speed is 55rpm, the temperatur...

Embodiment 3

[0060] 1. Raw materials:

[0061] Natural cheese: 35 kg, selected from Gouda cheese;

[0062] Milk protein raw materials: 2 kg of whole milk powder, 3 kg of skimmed milk powder and 5 kg of concentrated milk protein powder;

[0063] Milk fat raw materials: 5 kg of butter and 5 kg of cream;

[0064] Sodium hexametaphosphate: 0.4 kg;

[0065] Sodium tripolyphosphate: 0.1 kg;

[0066] Sodium dihydrogen phosphate: 0.1 kg;

[0067] Sodium citrate: 0.5 kg;

[0068] Gelatin: 0.3 kg;

[0069] Carrageenan: 0.2 kg;

[0070] Agar: 0.05 kg;

[0071] Water: make up to 100 kg.

[0072] 2. Preparation method:

[0073] a. Mixing and melting of raw materials: finely cut the natural cheese, then add the rest of the raw materials to mix, stir and shear in the processed cheese melting pot at 47°C, the stirring time is 5 minutes, and the shear speed is 700rpm;

[0074] b. Sterilization: sterilization temperature 105°C, time 50 seconds;

[0075] c. Stirring and emulsification: the stirring ...

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PUM

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Abstract

The present invention provides reproduced cheese. Every 100 kg of raw materials preparing the reproduced cheese comprise 15-35 kg of natural cheeses, 10-25 kg of milk fat raw materials, 5-15 kg of milk protein raw materials, 0.3-0.8 kg of gelatin, 0.1-0.2 kg of carrageenan, 0.05-0.3 kg of agar, 0.1-0.5 kg of sodium hexametaphosphate, 0.1-0.5 kg of sodium tripolyphosphate, 0.1-0.5 kg of sodium dihydrogen phosphate, 0.1-0.5 kg of sodium citrate and the balanced being water. The content of lactose in the reproduced cheese is 5% or below. The reproduced cheese has smoothness and spreadability comparable to those of the spreaded cheese, and has the property of being non-stickable to packaging film after the cheese is packaged into blocks. The present invention also provides a preparation method of the reproduced cheese.

Description

technical field [0001] The invention relates to a processed cheese, in particular to a processed cheese which does not adhere to a packaging film and has good spreadability and a preparation method thereof. Background technique [0002] At present, processed cheese on the market can be divided into three types: spread type, slice type and block pack. Spreadable processed cheese has the characteristics of fine texture, good taste, and good flavor release. Due to its high viscosity, it needs to be packaged in containers such as plastic cups and eaten with spoons and other tools. Processed cheese in block form is better shaped and can be packaged with aluminum foil and other materials, which is convenient to carry and eat, and has the characteristics of non-stick packaging. Easy to apply. Contents of the invention [0003] The purpose of the present invention is to provide a kind of processed cheese, which has good spreadability, and does not stick to the packaging film aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 闫清泉王乐宗学醒李志国母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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