Normal temperature ready-to-eat cheese and preparation method thereof

Abstract

The invention relates to the technical field of dairy products, in particular to a normal temperature ready-to-eat cheese and a preparation method thereof. The preparation raw materials of the normaltemperature ready-to-eat cheese comprises: natural cheese, accounting for at least 15% of the total weight of the raw materials; milk solids, accounting for 0.5 to 5 times of the natural cheese in parts by weight, and accounts for 35 to 80% of the total weight of the raw materials; emulsifying salt, accounting for 0.7 to 6.5% of the total weight of the natural cheese and milk solids; acidifying agent, accounting for 0.2 to 3% of the total weight of the natural cheese and milk solids; prebiotics, accounting for 0.5 to 10% of the total weight of the natural cheese and milk solids, accounting for1x10<6> CFU / g to 1x10<8> CFU / g of the total weight of the raw materials. The prepared cheese product can be tested in summer high temperature climate without preservatives and have a shelf life of 18months or more. The product is very suitable as snack foods, and is conducive to the promotion and popularization of the ready-to-eat cheese.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a normal-temperature instant cheese and a preparation method thereof. Background technique [0002] Cheese is divided into natural cheese and processed cheese. Reprocessed cheese uses natural cheese as raw material. Varieties include triangular cheese, cheese dices, cheese slices, cup cheese and stick cheese, etc., but these cheeses on the market need to be refrigerated at 2-8°C, and refrigeration not only increases storage and transportation costs, but also limits sales places. It improves the edible scene and portability of cheese. The development of my country's cheese market has been relatively slow, and the consumption base is low. The per capita cheese consumption is only 50 grams, which is far below the level of European and American countries (above 10 kilograms). In contrast to yogurt and liquid milk, breakthroughs in normal temperature product technology have p...

AI Technical Summary

Problems solved by technology

[0006]The cheese produced by CN102640798A, CN102511563A and CN101836678A by high-temperature sterilization method will greatly affect the flavor, color, texture and nutrition of the cheese, and the shelf life at room temperature is short. Store below 25°C, but in reality, in summer, the warehouse temperature can reach 30°C or higher, in which case the variety of cheese is easily affected; the cheese produced by the method of controlling low water activity, such as WO 1999026482 A1, it is necessary to add a large amount of moisture retaining agent. Consumers pay more and more attention to health. This method is not easy to be accepted. Although the preparation method of normal temperature processed cheese published in CN201310730898. Unstable defects, but the amount of cheese is less than 15%, and the amount of cheese is relatively low. The national standard GB 25192 for processed cheese requires the proportion of cheese to be more than 15%. Therefore, it can really stand the test of high temperature in summer and has a shelf life of more than 18 months. The natural cheese content exceeds 15%, safe and healthy without adding preservatives, stabilizers, easy to carry, and has a variety of tastes. The normal temperature cheese production technology suitable for Chinese people is still blank and needs to be solved urgently

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