Spreadable processed 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, rich milk flavor and high nutritional value. Effect

Active Publication Date: 2022-06-24
BRIGHT DAIRY & FOOD CO LTD
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  • 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

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  • Spreadable processed cheese and preparation method thereof
  • Spreadable processed cheese and preparation method thereof
  • Spreadable processed cheese and preparation method thereof

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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) Combine natural cheese, butter, skimmed milk powder, whey protein powder, polydextrose, sugar, water, emulsifying salt, xanthan gum, mono- and diglyceride fatty acid esters, sodium alginate, modified starch, table salt and After the citric acid is mixed, a mixture is obtained;

[0028] (2) sterilization, homogenization and heat preservation after the mixture is heated and stirred;

[0029] (3) Filling and cooling.

[0030] Further, in step (2), heating and stirring are performed at a rotational speed of 900-1500 rpm for 1-2 min. The heating temperature is the upper limit of the sterilization temperature. Under the selected conditions, the ingredients are mixed quickly and thoroughly.

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

Embodiment 1

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

[0038] The specific steps of the method for preparing processed cheese are as follows: mixing → 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 an appropriate amount of wate...

Embodiment 2

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

[0049] The specific steps of the method for preparing processed cheese are as follows: mixing → 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 an appropriate amount of water...

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Abstract

The invention discloses a spreadable processed cheese and a preparation method thereof. The processed cheese is prepared from raw materials with the following mass content: 18-30% of natural cheese, 1.0-1.4% of polydextrose, and 0.8-1.4% of whey protein powder %, butter 14.6‑20%, skim milk powder 5.9‑10.4%, white sugar 1.0‑1.4%, emulsified salt 9‑12‰, xanthan gum 0.1‑0.2%, mono- and diglyceride fatty acid esters 0.2-0.3%, Sodium alginate 0.2-0.3%, modified starch 0.1-0.3%, salt 0.4-0.6%, citric acid 0.1-0.3%, and the balance is water. By optimizing the ratio of natural cheese and other ingredients, a new type of spreadable processed cheese with strong milk flavor and excellent spreadability is obtained. It can be used as breakfast with biscuits, bread and other breakfast foods. It is convenient and fast, and can also be used as afternoon tea. Satisfy hunger.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a spread-type 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 produced directly 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 maturation stages, adding emulsifying salts, 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, and its popularity is attributed to a large number of end applications, as it can be used as an ingredient in a wide variety of food preparation (processed food and catering industry). ), such as baking, gr...

Claims

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Application Information

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Patent Type & Authority Patents(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 CO LTD
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