Smearing type reprocessed cheese and preparation method thereof

A processed cheese and spread-type technology, which is applied in the field of spread-type processed cheese and its preparation, can solve the problems such as the limited number of spread-type processed cheese varieties, and achieves excellent spreadability, high nutritional value and rich milk flavor. Effect

Active Publication Date: 2019-01-29
BRIGHT DAIRY & FOOD
View PDF7 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Processed cheese is currently one of the main products in my country's natural cheese market. Among them, spreadable processed cheese is loved by consumers for its unique texture, taste and flavor. However, most of the market capacity is imported products, and domestically produced Spread-type processed cheese varieties are extremely limited, and it is urgent to invent spread-type processed cheese suitable for Chinese localization

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Smearing type reprocessed cheese and preparation method thereof
  • Smearing type reprocessed cheese and preparation method thereof
  • Smearing type reprocessed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] In a second aspect, the present invention also provides a method for preparing the spread-type processed cheese, the method comprising the following steps:

[0027] (1) Natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose, white sugar, water, emulsified salt, xanthan gum, mono- and diglyceride fatty acid esters, sodium alginate, modified starch, salt and After the citric acid is mixed, the mixture is obtained;

[0028] (2) Sterilize, homogenize and keep warm after heating and stirring the mixture;

[0029] (3) Filling and cooling down.

[0030] Further, in step (2), heat and stir at a rotation speed of 900-1500 rpm for 1-2 min. The heating temperature takes the sterilization temperature as the upper limit. Under the selected conditions, the ingredients can be mixed quickly and fully evenly.

[0031] Further, in step (2), the sterilization temperature is 95-99° C. and the time is 2-5 minutes. Under the sterilization conditions, all the misce...

Embodiment 1

[0037] A spreadable processed cheese is prepared from the following raw materials: 18% natural cheese, 14.6% butter, 13.7% skimmed milk powder, 0.8% whey protein powder, 1.0% polydextrose, 1.0% white sugar, emulsified salt 7‰, xanthan gum 0.1%, mono- and diglyceride fatty acid esters 0.2%, sodium alginate 0.2%, modified starch 0.1%, salt 0.4%, citric acid 0.1%, and the balance is water. The emulsifying salt is composed of sodium hexametaphosphate and trisodium phosphate with a mass ratio of 1:1. The modified starch is sodium starch octenyl succinate.

[0038] The specific steps of the processed cheese preparation method are as follows: mixing materials → heating and stirring → sterilization → homogenization → heat preservation → filling → cooling.

[0039] (1) Mixing: mix natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose and white sugar raw materials in a melting pot, add appropriate amount of water, add emulsified salt, xanthan gum, mono- and dig...

Embodiment 2

[0048] A spreadable processed cheese is prepared from the following raw materials in mass content: 30% natural cheese, 19.6% butter, 5.9% skimmed milk powder, 1.4% whey protein powder, 1.4% polydextrose, 1.4% white sugar, emulsified salt 12‰, xanthan gum 0.2%, mono- and diglyceride fatty acid ester 0.3%, sodium alginate 0.3%, modified starch 0.3%, salt 0.6%, citric acid 0.3%, the balance is water. The emulsifying salt is composed of sodium hexametaphosphate and trisodium phosphate with a mass ratio of 3:1. The modified starch is sodium starch octenyl succinate.

[0049] The specific steps of the processed cheese preparation method are as follows: mixing materials → heating and stirring → sterilization → homogenization → heat preservation → filling → cooling.

[0050](1) Mixing: mix natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose and white sugar raw materials in a melting pot, add appropriate amount of water, add emulsified salt, xanthan gum, mon...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses smearing type reprocessed cheese and a preparation method thereof, and the reprocessed cheese is prepared from the following raw materials in parts by mass: 18% -30% of naturalcheese, 1.0% -1.4% of polydextrose, 0.8% -1.4% of whey protein powder, 14.6% -20% of butter, 5.9% -10.4% of skimmed milk powder, 1.0% -1.4% of white granulated sugar, 9% -12% of emulsifying salt, 0.1-0.2% of xanthan gum, 0.2-0.3% of monoglyceride and diglyceride, 0.2-0.3% of sodium alginate, 0.1-0.3% of modified starch, 0.4-0.6% of edible salt, 0.1-0.3% of citric acid and the balance of water. Through optimizing the proportion of the natural cheese and other ingredients, the novel smearing type reprocessed cheese with rich milk flavor and excellent spreadability can be obtained, the novel smearing type reprocessed cheese can be used as biscuits, breads and other breakfast foods for breakfast matching, and the novel smearing type reprocessed cheese is convenient and fast to eat, and can also be used as afternoon tea and pastries to satisfy one's hunger.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a spreadable processed cheese and a preparation method thereof. Background technique [0002] The biggest difference between processed cheese and natural cheese is that processed cheese is not directly produced from milk, but uses natural cheese as the main raw material. Processed cheese is a product with a certain shelf life produced by mixing natural cheeses of different maturity stages, adding emulsifying salt, other milk and non-dairy ingredients, and producing through a series of process conditions such as heating and continuous stirring. [0003] Processed cheese is both an important product in the food industry and an indispensable ingredient in the catering industry. Its popularity is due to a large number of end-use applications, as it can be used as an ingredient in a wide variety of food preparations (processed food and catering industry ), such as baking, gr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
CPCA23C19/0904A23C19/0917A23C19/0921
Inventor 焦晶凯刘振民苏米亚徐致远
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap