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A kind of cheese powder and preparation method thereof

A cheese powder and strain technology, applied in the food field, can solve the problems of single fermentation substrate and low fermentation efficiency, and achieve the effects of simple process, long aftertaste and short production cycle

Active Publication Date: 2021-07-27
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent application whose publication number is CN 101326937A discloses a method for preparing concentrated cheese powder by rapid fermentation method, which directly ferments from liquid milk raw materials without curdling and whey discharge process to produce cheese powder, but the method The fermentation substrate is single, and the fermentation efficiency is not high

Method used

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  • A kind of cheese powder and preparation method thereof
  • A kind of cheese powder and preparation method thereof
  • A kind of cheese powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 cheese powder preparation

[0029] The formula of embodiment 1 cheese powder is:

[0030] Whole milk powder 20kg, skimmed milk powder 10kg, whey powder 10kg, oil 5kg, yeast extract 0.5kg, sodium citrate 0.5kg and edible salt 1kg.

[0031] preparation:

[0032] (1) Ingredients: Preheat water to 50°C, add whole milk powder, skimmed milk powder, whey powder, oil, edible salt, sodium citrate and yeast extract in sequence while stirring, and mix evenly to obtain the material liquid;

[0033] (2) Sterilization: Sterilize the prepared feed solution at 95°C for 25 minutes;

[0034] (3) Fermentation: Cool down the sterilized feed liquid to below 40°C, add 1U / 100L of direct-injection production strain CHOOZITMD88 (Danisco), stir for 15 minutes, and keep it at 30°C for 48 hours of fermentation;

[0035] (4) Enzymolysis: put protease FF104 of 0.05% of the weight of the feed liquid into the fermented feed liquid, enzymolyze it at 40°C for 48h, then heat up to 80°C f...

Embodiment 2

[0037] Embodiment 2 cheese powder preparation

[0038] The formula of embodiment 2 cheese powder is:

[0039] Whole milk powder 25kg, skimmed milk powder 5kg, whey powder 5kg, oil 10kg, yeast extract 1kg, sodium citrate 1kg and edible salt 2kg.

[0040] preparation:

[0041] (1) Ingredients: Preheat the water to 40°C, add whole milk powder, skimmed milk powder, whey powder, oil, edible salt, sodium citrate and yeast extract in turn while stirring, and mix evenly to obtain the material liquid;

[0042] (2) Sterilization: Sterilize the prepared feed solution at 90°C for 30 minutes;

[0043] (3) Fermentation: Cool down the sterilized feed solution to below 40°C, add 5U / 100L direct-injection production strain R-704 (Chr. Hansen), stir for 15 minutes, and keep it at 40°C for 24 hours to ferment;

[0044] (4) Enzymolysis: put cheese essence lipase of 0.1% of the weight of the feed liquid into the fermented feed liquid, enzymolyze it at 50°C for 24 hours, then raise the temperatu...

Embodiment 3

[0046] Embodiment 3 cheese powder preparation

[0047] The formula of embodiment 3 cheese powder is:

[0048] Whole milk powder 15kg, skimmed milk powder 8kg, whey powder 15kg, oil 7kg, yeast extract 0.5kg, sodium citrate 0.5kg and edible salt 1kg.

[0049] preparation:

[0050](1) Ingredients: Preheat water to 60°C, add whole milk powder, skimmed milk powder, whey powder, oil, edible salt, sodium citrate and yeast extract in sequence while stirring, and mix evenly to obtain the material liquid;

[0051] (2) Sterilization: Sterilize the prepared feed solution at 100°C for 20 minutes;

[0052] (3) Fermentation: Cool down the sterilized feed liquid to below 40°C, add 10U / 100L of direct-injection production strain CY-124 (DSM), stir for 15 minutes, and keep it at 50°C for 48 hours of fermentation;

[0053] (4) Enzymolysis: put lipase OF with 0.02% weight of the feed liquid into the fermented feed liquid, enzymolyze it at 45°C for 24 hours, then heat up to 80°C for 30 minutes ...

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Abstract

The invention discloses cheese powder and a preparation method thereof. The cheese powder comprises the following components by weight: 10-30 parts of whole milk powder, 5-15 parts of skimmed milk powder, 1-20 parts of whey powder, 1-10 parts of fat, 0.1-1 part of yeast extract, lemon 0.1-1 part of sodium bicarbonate and 0.1-5 part of edible salt. Through the steps of mixing, homogenizing, sterilizing, fermenting, enzymatic hydrolysis, spray drying and other steps to make the above raw materials, the cheese powder has a light yellow appearance, which is close to the natural color of pure cheese powder, and has a strong cheese aroma, and the product flavor is better. Natural and harmonious, the taste is soft and smooth, without roughness and bitterness, and the aftertaste is long.

Description

technical field [0001] The invention relates to the technical field of food, in particular to cheese powder and a preparation method thereof. Background technique [0002] Cheese powder is also called cheese powder, cheese powder or cheese powder. It is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a pure natural food and is often used in the food industry for seasoning. It is a general raw material suitable for a variety of food systems due to its effects on taste and color improvement. [0003] The common cheese powder on the market is divided into two categories, one is pure cheese powder produced entirely from natural cheese, which basically retains the flavor and nutrition of natural cheese, does not need to be refrigerated, and is easier to store, transport and use, but due to The production process of natural cheese is complicated and the cycle is long, so the price is higher. The other is cheese seasoning powder made from cheese, w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
CPCA23C19/086
Inventor 韦杰王延平孙寒潮陈锦国
Owner ZENGCHENG HANDYWARE SEASONING
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