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High-calcium low-sodium cheese paste and preparation method thereof

A cheese, high calcium technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of low calcium and sodium, not suitable for infants and young children, etc.

Inactive Publication Date: 2019-05-03
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cheese puree currently sold in the market contains relatively low calcium and sodium ratios and is not suitable for the development of infants and young children. Therefore, producing cheese puree with a high calcium-to-sodium ratio is one of the most unresolved problems

Method used

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  • High-calcium low-sodium cheese paste and preparation method thereof
  • High-calcium low-sodium cheese paste and preparation method thereof

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Effect test

preparation example Construction

[0037] On the other hand, the present invention provides a kind of preparation method of described cheese puree, and this method comprises the following steps:

[0038] ① Shearing and pre-mixing all raw materials, heating, stirring and emulsifying, wherein the temperature of the shearing pre-mixing is 60°C-70°C, and the shearing speed is 600rpm-1500rpm;

[0039] ② Homogenize the pre-mixed slurry, wherein the homogenization pressure is 10MPa-20Mpa;

[0040] ③Ultra-high temperature sterilization, wherein the ultra-high temperature sterilization temperature is 125°C-140°C, and the sterilization time is 3-10s;

[0041] ④Hot-fill aseptic packaging; filling temperature 80℃~95℃

[0042] ⑤ Forming and cooling to 6°C ~ 30°C.

[0043] The high-calcium and low-sodium cheese puree prepared by the above preparation method, the cheese puree is fully gelatinized by preheating the cheese and starch, which helps the starch to form a stable branched chain structure, and adopts homogenization ...

Embodiment 1

[0046] Raw material formula:

[0047] raw material

Contentwt%

Cheese Fresh Curds

16

casein

7

skim milk powder

7

unsalted butter

3

cream

5

Purple Potato Flour

12

calcium carbonate

0.9

Hexametaphosphate

0.2

potassium tripolyphosphate

0.2

sugar

3

xanthan gum

0.2

water

45.5

total

100

[0048] Preparation:

[0049] ①According to the above formula, put all the raw materials into the melting pot, stir at 600rpm, and heat to 60°C with steam while stirring to get the premixed slurry;

[0050] ②Put the pre-mixed slurry through the homogenizer, and the homogenization pressure is 10MPa;

[0051] ③125℃ / 10s, ultra-high temperature sterilization, cooling to 80℃;

[0052] ④ 80 ℃ hot filling aseptic packaging;

[0053] ⑤ Cool to 6°C.

[0054] After testing, the indexes of the processed cheese obtained are: protein 11.8%, fat 9.8%, calcium 559 μg / ...

Embodiment 2

[0056] Raw material formula:

[0057] raw material

Contentwt%

cream cheese

30

Desalted Whey Protein Powder

5

whole milk powder

10

Anhydrous Cream

1

cream

13

Potato Snowflakes

5

calcium chloride

1.8

Hexametaphosphate

0.2

potassium tripolyphosphate

0.4

sugar

2

carrageenan

0.4

water

31.2

total

100

[0058] Preparation:

[0059] ①According to the above formula, put all the raw materials into the melting pot, stir at 700rpm, and heat to 61°C with steam while stirring to get the premixed slurry;

[0060] ② Pass the pre-mixed slurry through the homogenizer, and the homogenization pressure is 15MPa;

[0061] ③127℃ / 8s, ultra-high temperature sterilization, cooling to 82℃,

[0062] ④82℃ hot-fill aseptic packaging;

[0063] ⑤ Cool to 6°C.

[0064] After testing, the indexes of the processed cheese obtained are: protein 14.6%, fat 15.5%, c...

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Abstract

The invention discloses a high-calcium low-sodium cheese paste and a preparation method thereof. The cheese paste comprises the following raw materials in percentage by mass: 16-30% of cheese, 5-10% of milk protein powder, 3-10% of milk powder, 6-20% of milk fat, 5-12% of potato whole powder, 0.5-1.8% of calcium salt, 0.3-0.6% of emulsifying salt, 2-6% of sugar, 0-0.4% of a thickener, and the balance of water. The cheese paste prepared by the method solves the current situation of low ratio of calcium to sodium of existing cheese, the fragrant, smooth, soft and glutinous mouth feel of the prepared cheese paste is improved, and the cheese paste can be stored at room temperature, has a shelf life of at least six months, and is free from starch retrogradation during storage so as to break thesituation that existing cheese in the Chinese market has to be refrigerated, to facilitate the promotion of cheese market.

Description

technical field [0001] The invention belongs to the field of cheese puree, and in particular relates to a high-calcium and low-sodium cheese puree and a preparation method thereof. Background technique [0002] According to the survey, the market value of children's complementary food is about 10 billion yuan, with an average annual growth rate of more than 20%. Complementary food for infants and young children accounts for one-fifth of the monthly expenditure on maternal and infant supplies, second only to milk powder expenditure. Pureed food is in a semi-fluid state, which is between liquid and solid food, and is very suitable for infants to eat during the transition period from breast milk to solid food. Currently, cheese puree sold in the market contains relatively low calcium and sodium ratios and is not suitable for the development of infants and young children. Therefore, producing cheese puree with a high calcium-to-sodium ratio is one of the problems to be solved. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/097
Inventor 郑远荣刘振民苏米亚徐致远焦晶凯刘景腾军伟
Owner BRIGHT DAIRY & FOOD CO LTD