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Cheese sauce seasoning and preparation method thereof

A seasoning and cheese sauce technology, which is applied in the field of cheese sauce seasoning and its preparation, can solve the problems of time-consuming, difficult to ensure consistent product taste and flavor, and difficult production process, so as to reduce greasy feeling, adsorption and embedding Obvious and streamlined preparation process effect

Pending Publication Date: 2018-09-11
SUZHOU MEIJIAHUI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the preparation of the milk fermentation liquid, the preparation of the milk enzyme hydrolyzate and the preparation of the cheese sauce all take a lot of time, which brings difficulties to the control of the production process, and it is difficult to ensure the taste and flavor of the final product during mass production unanimous

Method used

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  • Cheese sauce seasoning and preparation method thereof
  • Cheese sauce seasoning and preparation method thereof
  • Cheese sauce seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0056] A kind of cheese sauce seasoning, by weight, the content of each component is as shown in the table below:

[0057]

[0058] In each of the above embodiments, the thickener contains at least one edible gum and at least one modified starch. The composition of thickener in each embodiment is shown in the table below in parts by weight:

[0059]

[0060] The enzymolyzed butter used in the examples is obtained from anhydrous butter through lipase enzymolysis, and the lipase used is Novozymes 435 purchased from Novozymes, and the weight ratio of lipase used for enzymolysis to anhydrous butter is 0.0006 :6.

[0061] Potassium sorbate used as a preservative in the examples can also be replaced with sodium sorbate or benzoic acid.

[0062] Edible gum, modified starch, non-dairy creamer, edible essence, starch octenyl succinate, and aspartame used in the examples are all food grade, and the dosage complies with GB2760-2014 "National Food Safety Standard Food Additive Use...

Embodiment 6

[0064] A preparation method of cheese sauce seasoning, it comprises the steps:

[0065]Step 1. Butter enzymatic hydrolysis: mix butter and water in a weight ratio of 1:1, and stir at a speed of 200r / min. After heating up to 60°C, lipase Novozymes 435 was added, and the weight ratio of added lipase to butter was controlled to be 0.0006:6. After 2 hours of heat preservation reaction, the reaction was terminated, and the temperature was raised to 85° C. for 30 minutes to inactivate the lipase in the material. Let it stand for stratification, and take the upper layer of butter enzymatic hydrolyzate for later use.

[0066] Material preparation: Weigh 145 parts of water according to the weight and pour it into the blender, add 4 parts of enzymatically treated butter, 3 parts of sodium starch octenyl succinate, 1.46 parts of gelatin, 5 parts of carboxymethyl starch, and ring paste into the water 0.14 parts of essence, 90 parts of maltodextrin, 130 parts of white granulated sugar, 2...

Embodiment 7

[0071] A preparation method of cheese sauce seasoning, it comprises the steps:

[0072] Step 1. Material preparation: Weigh 150 parts of water according to the weight and pour it into the mixer, add 5 parts of butter without enzymatic treatment, 4 parts of sodium starch octenyl succinate, 0.33 parts of gum arabic, 0.2 parts of carrageenan, 7 parts of carboxymethyl starch, 0.07 parts of cyclodextrin, 95 parts of maltodextrin, 135 parts of white sugar, 2.7 parts of salt, 8.5 parts of monosodium glutamate, 11 parts of cheese powder, 90 parts of milk and 0.25 parts of disodium nucleotide part, stir and mix evenly to obtain a mixed material.

[0073] Step 2, gelatinization: Stir the mixed material in step 1 at a speed of 135 r / min, heat to 100° C., and keep warm for 10-20 minutes to obtain a gelatinized material.

[0074] Step 3. Homogenization: After the gelatinized material obtained in Step 2 is cooled to 60°C, add 0.35 parts of aspartame, 9 parts of cheese essence, 5 parts of b...

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Abstract

The invention discloses cheese sauce seasoning, relates to the field of seasoning and aims to solve the problems of long cheese sauce seasoning preparation time of preparation processes and difficultyin controlling uniformity of final finished products in the prior art. The technical scheme is characterized in that a formula comprises 4-8 parts of butter, 3-7 parts of an emulsifier, 6.6-10.6 parts of a thickener, 90-110 parts of maltodextrin, 130-150 parts of white granulated sugar, 0.3-0.5 part of aspartame, 2.5-3.5 parts of table salt, 8-10 parts of monosodium glutamate, 10-14 parts of cheese powder, 80-120 parts of cow's milk, 0.2-0.4 part of disodium ribonucleotide, 13-17 parts of edible essence, 0.5-0.7 part of a preservative, 45-55 parts of non-dairy creamer and 145-165 parts of water. The thickener contains at least one edible gum and at least one modified starch. The cheese sauce seasoning has the advantages that the cheese flavor is clear, the cost is low and mass productionis facilitated. The invention also provides a preparation method of the cheese sauce seasoning. The cheese sauce seasoning prepared with the method has the advantages that the production process is simple, time cost compression is facilitated and the product has good taste and flavor uniformity.

Description

technical field [0001] The invention relates to the field of seasonings, more specifically, it relates to a cheese sauce seasoning and a preparation method thereof. Background technique [0002] Cheese is the daily diet of people abroad. With the internationalization of the market, the number of cheese products in China has gradually increased in recent years. However, due to the long processing cycle and complicated process of cheese, it is expensive and not good in taste. Better connection with domestic consumers is needed. Sauces are highly accepted in the market due to their convenience in use and storage. [0003] In recent years, cheese sauce has also become a hot spot in the development of various enterprises. Wei Peipei et al disclosed a preparation method of Chinese cheese sauce (Wei Peipei, Lin Weifeng, Chen Zhong. Development of Chinese cheese sauce [J]. Modern Food Science and Technology, 2009 (25): 1190-1192), but it is 14% (w / w) Cheese powder is used as raw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 杨卫新
Owner SUZHOU MEIJIAHUI FOOD TECH CO LTD
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