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Cheddar fermented milk and making method thereof

A technology of fermented milk and cheese, applied in buttermilk, dairy products, applications, etc., can solve the problems of natural cheese powder being difficult to dissolve and not like, and achieve the effect of strong cheese flavor

Pending Publication Date: 2018-06-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to select cheddar cheese that is suitable for matching with fermented milk and has the best maturity; to overcome the problem that natural cheese powder is not easy to dissolve and cannot be operated like other powdery ingredients, and to provide a cheddar cheese that adds cheddar (cut cheese powder) Fermented dairy product of Da cheese) powder and preparation method thereof

Method used

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  • Cheddar fermented milk and making method thereof
  • Cheddar fermented milk and making method thereof
  • Cheddar fermented milk and making method thereof

Examples

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preparation example Construction

[0026] The present invention provides a kind of preparation method that adds the fermented dairy product of cheddar (cheddar cheese), it comprises the following steps:

[0027] The raw materials of the cheddar (cheddar cheese) fermented milk include: milk 90.919-92.55%, sucrose 7-8%, cheddar cheese powder 0.2-0.7%, polyphosphate and citrate mixture, or polyphosphate and mono 0.15-0.38% of the phosphate mixture, 0.001-0.1% of the leavening agent, and the percentages mentioned are the mass percentages of the total mass of raw materials;

[0028] Step 1) is: heating 30-50% of the total amount of milk to 70-80° C., adding cheddar cheese powder and mixed salt, and stirring for 15-25 minutes to obtain material A.

[0029] Step 2) is: homogenize the material A through 20-25MPa;

[0030] Step 3) is: raise the temperature of the remaining milk to 40-50°C, add the homogenized material A and sucrose, heat and stir for 10-20 minutes, this is material B;

[0031] Step 4) is: raising the ...

Embodiment 1

[0047] formula:

[0048]

[0049] The process steps are as follows:

[0050] 1. Heat 50% of the total amount of milk to 80°C, add natural cheddar cheese powder and mixed salt, keep stirring for 25 minutes, and obtain material A;

[0051] 2. Raise the temperature of material A to 65°C and homogenize at 25MPa;

[0052] 3. Raise the temperature of the remaining milk to 50°C, add the homogenized material A and sucrose, keep stirring for 20 minutes, this is material B;

[0053] 4. Raise the temperature of material B to 65°C and homogenize at 22MPa;

[0054] 5. Sterilize the homogenized material B at 85°C for 15 minutes, cool to 35°C, and add starter to ferment;

[0055] 6. When the fermentation reaches a titrated acidity of 90°T, the material is turned over to cool down, filled, and refrigerated.

Embodiment 2

[0057] formula:

[0058]

[0059] The process steps are as follows:

[0060] 1. Heat 30% of the total amount of milk to 70°C, add natural cheese powder and mixed salt, keep stirring for 15 minutes, and obtain material A;

[0061] 2. Raise the temperature of material A to 60°C and homogenize at 20MPa;

[0062] 3. Heat the remaining milk to 40°C, add the homogenized material A and sucrose, keep stirring for 10 min, this is material B;

[0063] 4. Raise the temperature of material B to 60°C and homogenize under 18MPa;

[0064] 5. Sterilize the homogenized material B at 85°C for 15 minutes, cool to 42°C, and add starter to ferment;

[0065] 6. When the fermentation reaches a titrated acidity of 70°T, the material is turned over to cool down, filled, and refrigerated.

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Abstract

The invention discloses cheddar fermented milk and a making method thereof. The fermented milk comprises the raw materials in percentage by mass of 90.919%-92.55% of raw milk, 7%-8% of cane sugar, 0.2%-0.7% of cheddar powder, 0.15%-0.38% of emulsifying salt, and 0.001%-0.1% of a fermenting agent. The making method of the cheddar fermented milk comprises the following steps of separating 30-50% ofthe raw milk from 90.919%-92.55% of the raw milk, performing heating to 70-80 DEG C, adding 0.2%-0.7% of the cheddar powder and 0.15%-0.38% of the emulsifying salt, performing heat-insulating stirringfor 15-25min, to obtain a material A, and performing homogenizing; warming the remaining raw milk to 40-50 DEG C, adding the homogenized material A and 7%-8% of the cane sugar, performing heat-insulation stirring for 10-20min to obtain a material B, and performing homogenizing; and sterilizing the homogenized material B, performing cooling, adding 0.001%-0.1% of a fermenting agent, and performingfermentation, wherein the percentage by mass of the components is based on the percentage by mass of the raw materials; enabling the materials reaching the fermentation end, in a vat, to be turned over for cooling, performing filling, and performing refrigeration so that products are obtained.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to cheese fermented milk and a preparation method thereof. Background technique [0002] Dairy products are known as "full nutritional food" and "white blood", and more and more people are aware of the nutritional value and health benefits of dairy products. Fermented milk is an important part of dairy products, such as fermented milk, yogurt, etc. They not only have the nutrients of milk itself, but also have a large number of lactic acid bacteria, even probiotics, and more biologically active ingredients brought by the fermentation process. Probiotics can effectively maintain the microecological balance of the intestinal tract. Studies have found that artificial supplementation of probiotics can not only adjust the imbalance of intestinal microecology and make it tend to balance, but also restore and maintain human health. Probiotics can secrete some antigenic substances, activate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C17/02
Inventor 苗君莅刘振民徐致远苏米亚李雨桐腾军伟
Owner BRIGHT DAIRY & FOOD
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