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A special grease composition for processed cheese and its application

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 adaptability, fine and uniform texture Effect

Active Publication Date: 2020-12-04
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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  • A special grease composition for processed cheese and its application
  • A special grease composition for processed cheese and its application
  • A special grease composition for processed cheese and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0067] Table 1 Contents of components of fat composition for processed cheese

[0068]

[0069] The vegetable oil composition of the present embodiment: select soybean oil, palm oil, palm oil fractionation product, palm kernel oil fractionation product, the proportion of each component: soybean oil 2%, palm oil 50%, palm oil fractionation product 40% , palm kernel oil fractionation product 8%; Among them, the palm oil fractionation product is a first-stage fractionation product, adopts conventional dry fractionation, and obtains iodine value 33-35gI / 100g, melting point 50-55 ℃ palm stearin. The fractionated product of palm kernel oil is first-stage fractionated palm omit, with an iodine value of 20-30gI / 100g and a melting point of 18-28°C.

[0070] In the preparation process of this embodiment, the oil and fat components of the oil composition are sent into the blendin...

Embodiment 2

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

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

[0074]

[0075] The vegetable oil composition of the present embodiment: select palm oil, palm oil fractionation product, palm kernel oil, the proportion of each component: palm oil 72%, palm oil fractionation product 20%, palm kernel oil 8%, wherein, palm The oil fractionation product is a multi-stage fractionation product. For the first fractionation, palm omitin with an iodine value of 54-57gI / 100g and a melting point of 22-26°C is obtained; Fractionate the product. Specifically, it refers to the iodine value of the palm oil multi-fractionated product is 42-48gI / 100g, and the sliding melting point is 26-30°C.

[0076] In the preparation process of this embodiment, the oil and fat components of the oil composition are sent into the blending tank for stirring and mixing, then emulsifier is adde...

Embodiment 3

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

[0079] Table 3 Component Contents of Fat Composition Special for Processed Cheese

[0080]

[0081] The vegetable oil composition of the present embodiment: select palm oil, palm oil fractionation product, palm kernel oil fractionation product, the proportion of each component: palm oil 58%, palm oil fractionation product 35%, palm kernel oil fractionation product 7% , wherein, the palm oil fractionation product is a first-stage fractionation product, and the conventional dry fractionation is used to obtain palm stearin with an iodine value of 33-35gI / 100g and a melting point of 50-55°C through the first fractionation; palm kernel The oil fractionation product is a first-stage fractionation product. After one fractionation, palm kernel palmitin with an iodine value of 23-28gI / 100g and a sliding melting point of 18-28°C is obtained.

[0082] In the preparation process of...

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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 fat composition specially used 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 raw materials used directly and the processing methods. Original cheese is a fresh or fermented mature product made by coagulating milk, cream, skimmed milk or partly skimmed milk, or a mixture of the above raw materials through a coagulant, and discharging part of the whey. [0003] Processed cheese is a long-term preservation product made from the original cheese as the main raw material, adding emulsifiers, water, stabilizers, pigments and other auxiliary materials, and undergoing processes such as heating, melting, emulsification, and sterilization. It is characterized in that natural cheese forms a uniform texture with dairy products or no...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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