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Cheese sauce preparation method

A cheese sauce and cheese technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of easy infection and deterioration, difficulty in exotic flavors, limited promotion and application, etc., to improve the flavor and taste of cheese, reduce production costs, and simplify production The effect of craft

Active Publication Date: 2016-11-23
ZENGCHENG LEGO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Whether it is cheese or processed cheese (processed cheese, also known as melted cheese, is a product made of one or two kinds of natural cheese with different maturity as the main raw material, which is crushed and then melted with emulsifiers and stabilizers), because they Rich in nutrients and functional ingredients, as well as a large number of lactic acid bacteria, cheese and its processed products usually need to be stored and transported under cold chain conditions at or below 4°C. Once opened, it is very easy to be infected if it is used or stored improperly. Deterioration; In addition, the strong exotic flavor of cheese is not easily accepted by Chinese people, which greatly limits the promotion and application of cheese and its processed cheese in China

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0031] A method for preparing cheese sauce, which is obtained through the following steps:

[0032] (1) Thaw the cheese to 25°C in advance.

[0033] The moisture content of the cheese used in this embodiment is 40% (mass percentage), the fat content is 35% (mass percentage), pH 4.5, total acid 0.6g / 100ml, 10% (mass percentage) of soluble solids.

[0034] (2) Mix white granulated sugar: fermentation accelerator: water in a mass ratio of 5:3:90, and heat and dissolve at 40°C to obtain a fermentation accelerator liquid.

[0035] Fermentation accelerator used in the present invention also can be configured by mass fraction by following composition:

[0036] Strains 0.01%

[0037] Rennet 0.001%

[0038] Lipase 0.001%

[0039] The balance is emulsifier and dispersant.

[0040] Among them, the strains are preferably Lactococcus lactis subspecies and Lactococcus lactis subsp. lactis (diacetyl biological mutant) cultivated by Danish Chr. Hansen Company. The mass ratio of the two i...

Embodiment 2

[0050] A novel cheese sauce is prepared through the following steps:

[0051] (1) Thaw the cheese to 25°C in advance;

[0052] The moisture content of the cheese used in this embodiment is 55% (mass percentage), the fat content is 25% (mass percentage), pH 5.5, total acid 0.9g / 100ml, 7.5% (mass percentage) of soluble solids.

[0053] (2) White sugar: fermentation accelerator (CHR-HANSEN, Denmark): water was mixed at a mass ratio of 3:1:92, and heated and dissolved at 38°C to obtain a fermentation accelerator solution.

[0054] (3) Formulate milk powder: modified starch: fructose syrup: water at a mass ratio of 5:5:10:45 to make an additive solution, mix evenly in a jacketed pot and keep warm at 50°C for later use.

[0055] In order to improve the taste, an appropriate amount of edible salt and annatto or B-carotene can be added to the additive solution, the content of which is easily grasped by those skilled in the art according to the difference in taste.

[0056] The milk ...

Embodiment 3

[0064] A novel cheese sauce is prepared through the following steps:

[0065] (1) Thaw the cheese used in Example 1 and the cheese used in Example 2 at a mass ratio of 10:10 to 25° C. and use them together.

[0066] (2) Mix white granulated sugar: fermentation accelerator: water at a mass ratio of 7:2:95, heat and dissolve at 35°C to obtain a fermentation accelerator solution.

[0067] Fermentation accelerator in the present embodiment is made up of following components by mass fraction:

[0068] Strains 0.1%

[0069] Rennet 0.01%

[0070] Lipase 0.01%

[0071] The balance is emulsifier and dispersant mixed at a mass ratio of 1:1.

[0072] The bacterial classification is preferably a mixture of Lactococcus lactis subspecies, Lactococcus lactis subspecies lactis, Bifidobacterium longum and Bifidobacterium lactis in a mass ratio of 1:1:1:1 cultivated by Danish Chr. The dispersant is preferably modified starch (Taylor Company), and the emulsifier is preferably Span 40 (Sorbi...

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Abstract

The invention provides a cheese sauce preparation method. The cheese sauce preparation method includes 1), mixing sugar with a fermentation accelerant and water according to a certain ratio to prepare fermentation acceleration liquid; 2), evenly mixing milk powder with modified starch, high fructose corn syrup and water proportionally to obtain additive liquor; 3), mixing cheese with the fermentation acceleration liquid obtained in the step 1) proportionally to allow reaction to obtain cheese fermented liquid; 4), mixing the cheese fermented liquid obtained in the step 3) with the additive liquor obtained in the step 2) and sugar proportionally to obtain a mixture; 5), subjecting the mixture to glue grinding and sterilization to obtain a cheese sauce. The cheese sauce preparation method has the advantages that production process is simplified, and shelf time of the cheese is prolonged to a large extent.

Description

technical field [0001] The invention relates to the field of food science and processing, in particular to a preparation method of cheese sauce. Background technique [0002] Cheese is the translation of cheese. Cheese, also known as cheese or cheese, is a food made by adding enzymes or bacteria after putting milk in acid. [0003] Sheep were domesticated 12,000 years ago and cattle were successfully raised in ancient Egypt. Shortly after they began to produce milk for humans, cheese (cheese refers to cheese that has been fermented many times to make the moisture very small, is a kind of cheese) It was born. With the rennet curdling promoting a leap in the cheese-making process, the production of cheese has been quite mature. From the late Middle Ages to the late 19th century, cheese-making continued to develop in various European countries, and the individuality of cheese gradually disappeared, and the quality was improved. dropped. [0004] The cheese is well-made, has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
Inventor 楚炎沛
Owner ZENGCHENG LEGO FOODS CO LTD
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