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Special grease composition for processed cheese and application thereof

A technology of oil composition and processed cheese, which is applied in the direction of edible oil/fat, edible oil/fat phase, application, etc., can solve the problems that processed cheese cannot be applied, and achieve good plasticity, good production and cutting, and good adaptability Effect

Active Publication Date: 2017-05-17
阿胡斯卡尔斯油脂(张家港)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cheese-type non-dairy creamer of this invention can be stored at room temperature for a long time without deterioration, and has expanded another use of cheese, making the nutrition of cheese easier to absorb and utilize, exerting efficacy, convenient use, and wide application, but the invention Not suitable for processed cheese processing

Method used

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  • Special grease composition for processed cheese and application thereof
  • Special grease composition for processed cheese and application thereof
  • Special grease composition for processed cheese and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] The special oil and fat composition for processed cheese, the content of each component is shown in Table 1:

[0067] Table 1 Component content of special oil and fat composition for processed cheese

[0068]

[0069] The vegetable oil composition of this embodiment: soybean oil, palm oil, palm oil fractionation products, and palm kernel oil fractionation products are selected, and the proportions of each component are: soybean oil 2%, palm oil 50%, and palm oil fractionation products 40% , palm kernel oil fractionation product 8%; among them, the palm oil fractionation product is a first-level fractionation product, which adopts a conventional dry extraction method, and obtains an iodine value of 33-35gI / 100g and a melting point of 50-55g after the first fractionation. °C palm stearin. The palm kernel oil fractionation product is a one-stage fractionation of palm soft fat, with an iodine value of 20-30gI / 100g and a melting point of 18-28°C.

[0070] In the prepara...

Embodiment 2

[0072] Special oil and fat composition for processed cheese, the content of each component is shown in Table 2:

[0073] Table 2 Component content of special oil and fat composition for processed cheese

[0074]

[0075] The vegetable oil composition of this embodiment: select palm oil, palm oil fractionated products, and palm kernel oil, and the proportion of each component: palm oil 72%, palm oil fractionated product 20%, palm kernel oil 8%, wherein, palm oil The oil fractionation product is a multi-stage fractionation product. The first fractionation obtains palm soft fat with an iodine value of 54-57gI / 100g and a melting point of 22-26°C; and then the palm soft fat is extracted several times to obtain the multi-stage palm soft fat. Fractional products. Specifically, it refers to the iodine value of the palm oil multi-fraction extraction product of 42-48gI / 100g, and the sliding melting point of 26-30℃.

[0076] In the preparation process of this embodiment, the oil and...

Embodiment 3

[0078] Special oil and fat composition for processed cheese, the content of each component is shown in Table 3:

[0079] Table 3 Component content of special oil and fat composition for processed cheese

[0080]

[0081] The vegetable oil composition of this embodiment: select palm oil, palm oil fractionated products, and palm kernel oil fractionated products, and the proportions of each component: palm oil 58%, palm oil fractionated products 35%, palm kernel oil fractionated products 7% , wherein the palm oil fractionation product is a first-stage fractionation product, which adopts conventional dry extraction, and obtains palm stearin with an iodine value of 33-35gI / 100g and a melting point of 50-55°C after the first fractionation; palm kernel The oil fractionation product is a first-stage fractionation product. After one fractionation, palm kernel soft fat with an iodine value of 23-28gI / 100g and a sliding melting point of 18-28°C is obtained.

[0082] In the preparatio...

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Abstract

The invention provides a special grease composition for processed cheese and application thereof. The special grease composition is prepared from the following components in percentage by weight: 60-93% of a vegetable oil composition, 3-20% of beef tallow, 3-30% of butterfat, 0.3-5% of an emulsifying agent, 0.5-6% of milk solid, 0.1-5% of an essence, 0.001-0.01% of a pigment and 0.002-0.02% of an antioxidant. The special grease composition for processed cheese is mainly of a beta' crystal form, has a suitable slide melting point and certain flexibility, and is favorable for production and cutting. Cheese processed by using the special grease composition for processed cheese can crystallize at refrigerating temperature to form uniformly distributed fat globules, thereby enabling a cheese product to have certain plastic flexibility. The crystallinity, SFC curve characteristic and emulsifying property of the special grease composition for processed cheese enable the processed cheese to have better fineness, glossiness and plumpness of taste, and enable baked cheese such as processed mozzarella cheese baked at high temperature to have suitable ingress of oil, drawing length and the like.

Description

technical field [0001] The invention belongs to the field of food, in particular, the invention relates to a special oil and fat composition for processed cheese and its application. Background technique [0002] Cheese, also known as cheese, cheese, and cheese, can be divided into original cheese and processed cheese according to the directly used raw materials and processing methods. Original cheese is a fresh or fermented product made by curdling milk, cream, skimmed milk or partially skimmed milk, or a mixture of the above, with a coagulant, and then discharging part of the whey. [0003] Reprocessed cheese is a product that can be stored for a long time by heating, melting, emulsification, sterilization and other processes by adding emulsifier, water, stabilizer, pigment and other auxiliary materials as the main raw material of the original cheese. It is characterized in that under the action of emulsifying salt, natural cheese and dairy products or non-dairy products ...

Claims

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Application Information

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IPC IPC(8): A23D7/00A23D7/04A23C19/09
CPCA23C19/09A23D7/003A23D7/04
Inventor 杨娟宝黎陈亮周杰刘翠平黄华吴建平
Owner 阿胡斯卡尔斯油脂(张家港)有限公司
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