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Processed cheese and preparation method thereof

A technology for processing cheese and cheese, applied in the field of processing cheese and its preparation

Active Publication Date: 2018-05-15
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

[0004] Therefore, the preparation process of processed cheese still needs to be developed and improved

Method used

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  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5 and comparative Embodiment 1～14

[0036] In these examples, the processed cheese was prepared according to the steps described in the general method and the surface oil release and stringiness of the processed cheese were measured, wherein, the processed cheese was prepared in Examples 1-5 and Comparative Examples 1-14 The raw materials and their dosage are shown in Table 1, and the conditions for preparing processed cheese in Examples 1-5 and Comparative Examples 1-15 are shown in Table 1.

[0037] Table 1

[0038]

[0039] Table 1 (continued)

[0040]

[0041]

[0042]

[0043] It can be seen from Table 1 that the processed cheese according to the embodiment of the formula and process of the present invention has good baked stringiness and good cheese flavor.

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Abstract

The present invention provides processed cheese. The processed cheese comprises the following raw materials: 20-40 parts by weight of mature raw cheese, 10-25 parts by weight of milk fat raw materials, 5-10 parts by weight of membrane separated casein, 5-10 parts by weight of enzymatic method casein, 1.0-1.2 parts by weight of compound emulsified salt, 0.5-1 part by weight carrageenan, 0.5-0.8 part by weight of edible salt, 0.3-1.0 part by weight skim milk powder, and the balance of water, and the compound emulsified salt is 0.2-0.4 part by weight of sodium citrate, 0.2-0.4 part by weight of sodium hexametaphosphate and 0.4-0.6 part by weight of trisodium phosphate. The processed cheese is stable in structure, good in baking and drawing properties, free of essence, and full of cheese characteristic flavor.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to processed cheese and a preparation method thereof. Background technique [0002] Mozzarella cheese has become the fastest growing type of cheese in China. At present, domestic mozzarella cheese mainly relies on imports. Due to the long production cycle of native cheese and the inability to process whey, it is not realistic to produce native mozzarella cheese in China. Making mozzarella cheese has become a new growth point. [0003] Reprocessed mozzarella cheese only uses a small amount of native cheese as raw material, and the rest of the raw materials are casein, milk fat raw materials and additives. Among all raw materials, only native cheese is the source of cheese flavor. Using native cheese with a long maturation period as raw material can make The final product is rich in flavor, and the characteristic flavor of cheese is obvious. However, due to the high degree ...

Claims

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Application Information

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IPC IPC(8): A23C19/09
CPCA23C19/09
Inventor 闫清泉宗学醒李志国王乐李玲玉
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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