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Chocolate coating cheese and preparation method thereof

A chocolate coating and chocolate technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of not being able to provide, and achieve the effects of being easy to carry and eat, improving flavor characteristics and texture, and high nutritional value

Active Publication Date: 2019-02-12
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But as we all know, food additives do not provide any nutritional value, especially for children, the elderly, etc., regular intake of too much food additives may have a negative impact on the body

Method used

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  • Chocolate coating cheese and preparation method thereof
  • Chocolate coating cheese and preparation method thereof
  • Chocolate coating cheese and preparation method thereof

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preparation example Construction

[0022] In a specific embodiment, a method for preparing chocolate coated cheese is provided. The method includes the following steps:

[0023] (1) After preheating the standardized raw milk, add 7-10% of the raw milk weight of sweet substances, 0.1-2% dietary fiber, 0.3-15% milk protein, stir and mix, homogenize and sterilize 、After the first cooling, inoculate the starter for fermentation, add the rennet curd after the second cooling, cut, drain the whey, and pack to obtain cheese, and refrigerate at 0~4℃ for later use;

[0024] (2) Raise the cocoa mass to 30~49℃ for the first time in water so as to slowly dissolve and stir it evenly. Add 3~5% of the weight of the cocoa mass of vegetable oil, after adjusting the temperature, the temperature will be 30~31 ℃ chocolate slurry;

[0025] (3) The chocolate slurry of step (2) is heated to 40-45° C. with water for the second time, so that it is evenly coated on the cheese of step (1), and it is obtained after cooling and aseptic packaging....

Embodiment 1

[0040] A method for preparing chocolate coated cheese includes the following steps:

[0041] (1) Preparation of cheese: Standardize raw milk, preheat it to 50°C, add 10% of the raw milk weight of sweet substances, 2% polydextrose, and 10% whey protein concentrate, stir for 20 minutes, mix evenly, and fully dissolve it Homogenization, the homogenization temperature is 65°C, and the pressure is 20 MPa. The first-stage homogenization pressure is 5 MPa and the second-stage homogenization pressure is 16 MPa. The homogenized material is sterilized at 98℃ / 5min, then cooled to 36℃, inoculated with 200U / ton milk feed liquid starter Lactococcus lactis subsp. crema, and fermented for 2h, the second cooling temperature is 34℃, add the material liquid The rennet of 0.001% by weight was allowed to stand for 2 hours until the end pH was 4.2 to obtain a curd mass. Cut the curd block into a volume of 0.5cm 3 Let stand for 10min, warm to 50℃ and keep for 30min to drain the whey, rinse the curd wi...

Embodiment 2

[0045] A method for preparing chocolate coated cheese includes the following steps:

[0046] (1) Preparation of cheese: standardize raw milk, preheat it to 60°C, add 9% of the raw milk weight sweet substance, 0.1% inulin, 15% milk protein concentrate, stir for 20 minutes, mix well, and dissolve thoroughly. The homogenization temperature is 75°C, the pressure is 18MPa, the first-stage homogenization pressure is 2MPa, and the second-stage homogenization pressure is 16MPa. The homogenized material is sterilized at 100℃ / 5min, then cooled to 38℃, inoculated with 100U / ton milk feed liquid starter Lactococcus lactis subsp. lactis, and fermented for 1h. The second cooling temperature is 35℃, add the feed liquid The rennet of 0.0008% by weight is fermented for 1.5 hours to the end pH value of 4.3 to obtain the rennet. Cut the curd block into a volume of 0.5cm 3 Let it stand for 5min, heat it up to 45℃ and keep it for 20min to drain the whey, rinse the curd with purified water, collect th...

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Abstract

The invention discloses chocolate coating cheese and a preparation method thereof. The preparation method comprises the following steps that (1) after standardized raw milk is preheated, a sweet substance, a dietary fiber and milk protein are added, stirring and uniform mixing are conducted, after homogenization, sterilization and first-time cooling, a fermentation agent is inoculated for fermentation, after second-time cooling, chymosin is added to obtain curd, and through cutting, whey discharging, curd collecting and split charging, cheese is prepared; (2) cocoa syrup is heated up to 30-49DEG C over water, so that the cocoa syrup is dissolved slowly and stirred uniformly, vegetable fat with the weight being 3-5% of the weight of the cocoa slurry is added, and after temperature adjustment, chocolate syrup at the temperature of 30-31 DEG C is obtained; and (3) the chocolate syrup is heated up again and then uniformly smeared on the cheese, and through cooling and aseptic packaging, the chocolate coating cheese is obtained. After the surface of the cheese is coated with a chocolate coating, the section structure of a product is of a layered structure, the novel and unique effectsare achieved, the color is rich, the taste has the sense of depth, and the chocolate coating cheese has softness of chocolate and mellow fragrance of the cheese simultaneously.

Description

Technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a chocolate coated cheese and a preparation method thereof. Background technique [0002] Cheese is an important part of dairy products. Cheese is a solid dairy product prepared by the processes of sterilization, rennet coagulation, whey discharge, cutting and molding, encapsulation, and post-cooking of raw milk. The yield ratio of raw milk to cheese is close to 10:1, so the content of nutrients such as protein, fat, calcium, and phosphorus in cheese is about 10 times that of cow's milk, which is rich in nutrition. Generally, after a mature period of tens of days to several months, cheese forms a unique appearance, smell and texture under the action of microorganisms. With the extension of fermentation time, its flavor becomes richer and richer. Cheese has a long history in European countries and is a dairy product commonly eaten by locals. However, in Asian count...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/04A23C19/09
CPCA23C19/0323A23C19/04A23C19/0908
Inventor 李海燕乔成亚刘振民梅芳
Owner BRIGHT DAIRY & FOOD CO LTD
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