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Original cream cheese and preparation method thereof

A cream cheese and whipping cream technology, applied in the cheese field, can solve the problems that the processed cream cheese is difficult to reach the original cream cheese, the original cream cheese production process is complicated, and the production equipment is multiple, and the production cycle is shortened, the taste is fine and the taste is better. Texture, the effect of simplifying the production process

Inactive Publication Date: 2019-03-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the cream cheese products in the domestic market are imported, and there are very few domestic dairy companies producing this product. There are two main reasons: one is that the price of domestic milk sources is higher than that of foreign countries, and the other is that the original cream cheese The production process is more complicated, and more production equipment needs to be invested, which leads to the high cost of producing this product, which makes domestic manufacturers discouraged.
At present, there are many types of reprocessed cheese in the domestic market, but the quality of reprocessed cream cheese is difficult to achieve the effect of original cream cheese. With the increasing demand for catering and baking, cream cheese has a huge demand market

Method used

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  • Original cream cheese and preparation method thereof

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preparation example Construction

[0025] In another specific embodiment, a method for preparing original cream cheese is provided, the method comprising the following steps:

[0026] ① Preheat and then homogenize, heat the butter and homogenize;

[0027] ②Mix the materials, heat the materials obtained in step ①, add Greek yogurt, milk protein powder, cream, salt, stabilizer, keep warm and stir for 3-10 minutes, preferably, the milk protein powder uses milk protein content ≥ 55% whole milk protein powder.

[0028] ③ Sterilization, heat up the material obtained in step ② first and then keep it warm; the sterilization conditions, such as pasteurization.

[0029] ④ aseptic homogenization, step ③ aseptic homogenization of the obtained material while hot;

[0030] ⑤ Aseptic filling and cooling, the material obtained in step ④ canned, cooled at room temperature, and refrigerated, wherein the refrigerated temperature is 4-6 ° C, after aseptic homogenization and aseptic filling while hot, carry out at room temperatur...

Embodiment 1

[0037] An original cream cheese prepared from the following raw materials: 55% Greek yogurt, 2% butter, 1% milk protein powder, 20% cream, 0.3% table salt, 0.1% stabilizer, Wherein the Greek yogurt is fermented milk obtained by filtering out whey after fermenting raw milk.

[0038] The preparation method of the processed cheese is as follows: first preheating, then homogenizing → mixing → sterilizing → aseptic homogenizing → aseptic filling → cooling, and the specific steps are as follows:

[0039] ① Preheat and then homogenize, heat the butter to 40°C, and the homogenization pressure is 21Mpa;

[0040] ②Mix the ingredients. Heat the material obtained in step ① to 65°C, add Greek yogurt, milk protein powder, cream, salt, and stabilizer, and keep stirring for 3 minutes.

[0041] ③ Sterilize, heat up the material obtained in step ② to 80°C, and keep it warm for 10 minutes.

[0042] 4. Aseptic homogenization, step 3. The obtained material is aseptically homogenized under the co...

Embodiment 2

[0045] An original cream cheese prepared from the following raw materials: 35% Greek yogurt, 22% butter, 8% milk protein powder, 10% cream, 0.8% salt, 0.7% stabilizer, Wherein the Greek yogurt is fermented milk obtained by filtering out whey after fermenting raw milk.

[0046] The preparation method of the processed cheese is as follows: first preheating, then homogenizing → mixing → sterilizing → aseptic homogenizing → aseptic filling → cooling, and the specific steps are as follows:

[0047] ① Preheat and then homogenize, heat the butter to 65°C, and the homogenization pressure is 19Mpa;

[0048] ②Mix the ingredients, heat the materials obtained in step ① to 40°C, add Greek yogurt, milk protein powder, cream, salt, and stabilizer, and keep stirring for 10 minutes.

[0049] ③ Sterilize, heat up the material obtained in step ② to 95°C and keep it warm for 3 minutes.

[0050] 4. Aseptic homogenization, step 3. The obtained material is aseptically homogenized under 18Mpa conditi...

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Abstract

The invention discloses original cream cheese and a preparation method thereof. The original cream cheese is prepared from the following raw materials in percentage by mass of 35-55% of Greek yoghourt, 2-22% of butter, 1-8% of milk protein powder, 10-20% of coffee cream, 0.3-0.8% of table salt and 0.1-0.7% of a stabilizing agent, wherein the Greek yoghourt is fermented milk is prepared through thesteps of fermenting raw fresh milk and filtering off whey, the protein content of the Greek yoghourt is 6-12%, the fat content is 0-8%, and the pH value of the Greek yoghourt is 4.1-4.9. Compared with natural cream, the original cream cheese disclosed by the invention has the advantages that the production technology is simplified, the production cycle is shortened, in the production course, adjusting acidity and complementing water are not needed, the original cream cheese has great advantages in cost, and the nationalisation production of the product namely the original cream cheese can beaccelerated; and besides, the original cream cheese disclosed by the invention has rich milk fragrance, is smooth and fine in texture and free from granules, and can meet the quality demands of imported natural cream cheese.

Description

technical field [0001] The invention belongs to the field of cheese, and in particular relates to an original cream cheese and a preparation method thereof. Background technique [0002] Cream cheese is a kind of soft cheese, its fat content is generally about 33%, and its moisture content is not higher than 55%. It can be spreadable, and it is the main ingredient for making cheesecake. It can also be used to mix vegetables and fruits, and it is widely used in China. [0003] Most of the cream cheese products in the domestic market are imported, and there are very few domestic dairy companies producing this product. There are two main reasons: one is that the price of domestic milk sources is higher than that of foreign countries, and the other is that the original cream cheese The production process is relatively complicated, and more production equipment needs to be invested, which leads to the high cost of producing the product, which makes domestic manufacturers discour...

Claims

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Application Information

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IPC IPC(8): A23C19/02
CPCA23C19/02
Inventor 腾军伟刘振民徐致远苏米亚郑远荣焦晶凯刘景凌勇飚
Owner BRIGHT DAIRY & FOOD
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