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 need

Method used

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  • Original cream cheese and preparation method thereof

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Experimental program
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Effect test

Example Embodiment

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

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

[0027] ②Mixing, heat the material obtained in step ①, add Greek yogurt, milk protein powder, heavy cream, salt, stabilizer, keep stirring for 3 to 10 minutes, preferably, the milk protein powder used is milk protein content ≥ 55% whole milk protein powder.

[0028] (3) Sterilization, the material obtained in step (2) is heated first and then kept warm; the sterilization conditions are, for example, pasteurization.

[0029] ④ aseptic homogenization, step ③ obtained material is aseptically homogenized while hot;

[0030] ⑤Aseptic filling, cooling, canning the material obtained in step ④, cooling at room temperature, and refrigerating, wherein the refrigerating temperature is 4~6 ℃, after aseptic filling through aseptic homogenization and hot aseptic filling, t...

Example Embodiment

[0036] Example 1

[0037] An original cream cheese, the original cream cheese is prepared from the following raw materials by mass content: Greek yogurt 55%, butter 2%, milk protein powder 1%, heavy cream 20%, salt 0.3%, stabilizer 0.1%, The Greek yogurt is fermented milk obtained by filtering whey after fermentation of raw milk.

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

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

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

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

[0042] 4. Aseptic homogenization, step 3. asep...

Example Embodiment

[0044] Example 2

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

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

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

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

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

[0050] 4. Aseptic homogenization, ste...

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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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