Colorized processed cheese and preparation method thereof

A processed cheese and color technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of not being able to guarantee the complete structure of protein and affecting the tensile properties of products

Inactive Publication Date: 2018-10-16
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microbial fermentation will utilize the casein and other components in cheese, leading to the degradation of casein, which cannot ensure the complete structure of the protein, which in turn affects the tensile properties of the product

Method used

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  • Colorized processed cheese and preparation method thereof
  • Colorized processed cheese and preparation method thereof
  • Colorized processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A colored processed cheese slice and a preparation method thereof, comprising the following steps:

[0032] (1) Preparation of stretchable processed cheese

[0033] Mix 10kg of casein powder, 1.5kg of modified starch, 1.2kg of sodium citrate, 0.3kg of salt, 0.5kg of whole milk powder, and 1kg of skimmed milk powder to form a premix, and then mix the premix with 60kg of young cheddar cheese , 10kg of water, 2kg of butter, and 8.5kg of vegetable oil are added to a double-helix cheese melting pot (Milkylab Cuocitore-Filatrice a vaporemod.LAB 18 / 400), and the double-helix blades are started at room temperature, and the material is stirred at 120rpm with the screw speed. After 4 minutes, turn on steam for heating, heat the material to 75°C and stop the steam; the output pressure of the steam pipeline is 0.75MPa;

[0034] (2) Coloring process

[0035] Keep the screw speed at 150rpm to stir the material. When the material in the melting pot is naturally cooled to 55°C at roo...

Embodiment 2

[0040] A colored reprocessed pizza cheese shreds and a preparation method thereof, comprising the following steps:

[0041] (1) Preparation of stretchable processed cheese

[0042] Mix 20kg of casein powder, 10kg of modified starch, 0.8kg of sodium citrate, 0.6kg of trisodium phosphate, 0.2kg of sodium pyrophosphate, 0.3kg of salt, 0.5kg of whole milk powder, and 0.7kg of skimmed milk powder to form a premix. Then add the premix and 15kg of young cheddar cheese, 25kg of water, 4.4kg of butter, and 20kg of vegetable oil into a double-screw cheese melting pot (Milkylab Cuocitore-Filatrice a vapor mod. LAB18 / 400), and start the double-screw at room temperature The blade is used to stir the material at a screw speed of 120rpm. After stirring for 4 minutes, heat the material with steam, and stop the steam after heating the material to 75°C; the output pressure of the steam pipeline is 0.75MPa;

[0043] (2) Coloring process

[0044] Keep the screw speed at 150rpm to stir the mater...

Embodiment 3

[0049] A colored processed cheese stick and a preparation method thereof, comprising the following steps:

[0050] (1) Preparation of stretchable processed cheese

[0051] Mix 15kg of casein powder, 5kg of modified starch, 1.2kg of sodium citrate, 0.4kg of trisodium phosphate, 0.4kg of salt, 0.5kg of whole milk powder, and 1kg of skimmed milk powder to form a premix, and then mix the premix with 40kg Add young cheddar cheese, 22.95kg of water, 2kg of butter, and 11.5kg of vegetable oil into a double-screw cheese melting pot (Milkylab Cuocitore-Filatrice a vapor mod.LAB 18 / 400), start the double-helix blades at room temperature, and use the screw Stir the material at a rotating speed of 120rpm. After stirring for 4 minutes, heat the material with steam, and stop the steam after heating the material to 75°C; the output pressure of the steam pipeline is 0.75MPa;

[0052] (2) Coloring process

[0053] Keep the screw speed at 150rpm to stir the material. When the material in the ...

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PUM

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Abstract

The invention discloses colorized processed cheese. The colorized processed cheese comprises the following raw materials in percentage by mass: 95-99.4% of extensible processed cheese, 0.5-4.8% of colored foods, and 0.02-1% of edible pigments. The colorized processed cheese disclosed by the invention is tolerable to refrigerated preservation, and has very good tensile property after being heated;more importantly, the colorized processed cheese has very high visual attractiveness, so that usage of cheese products can be beneficially expanded with consumer acceptance and appetite for cheese improved.

Description

technical field [0001] The invention relates to the technical field of processed cheese production, in particular to a method for imparting various colors to processed cheese by using colored food raw materials and food pigments. Background technique [0002] Natural cheese is a milk product with a unique structure and aroma formed from a series of treatments such as coagulation, cutting, pressing, and fermentation. According to milk sources, sterilization methods, milk fat content, fermentation strains, etc., there are hundreds of natural cheese varieties. Due to its special flavor and taste, as well as high protein, fat, calcium, phosphorus content, it is liked by more and more consumers. However, natural cheese contains active flora, which can still grow and metabolize under low temperature conditions, which is not conducive to long-term storage and transportation. [0003] Processed cheese is a cheese product formed by heating and fusing natural cheese, casein, fat, em...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
CPCA23C19/0925
Inventor 柏玉香肖彬维科·米盖尔·尤库拉
Owner JIANGNAN UNIV
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