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Processed cheese and preparation method thereof

A technology for processed cheese and natural cheese, which is applied in the field of processed cheese and its preparation, and can solve problems such as undiscovered cheese

Pending Publication Date: 2019-12-31
牧堡(上海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The combination of nanofiltration and electrodialysis has not been found so far in the preparation of cheese

Method used

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  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Ingredients: 9% mature cheddar cheese; 9% full-fat curd; 9% unsalted butter; 12% chilled cream; 12% white sugar; 3% skimmed milk powder; 1.4% protein powder CH7694; 1.4% protein powder 852B; 1% heavy calcium carbonate; 0.5% complex emulsifying salt; 0.5% stabilizer (xanthan gum: carrageenan: locust bean gum = 1:1:1); 0.03% vanilla extract; 0.03% butter essence; 0.08 % potassium sorbate; 41.06% water.

[0080] How to make processed cheese:

[0081] (1) Melt and mix the above raw materials: Stir and mix all the raw materials evenly. The stirring speed of pre-mixing is 500r / min, the stirring speed after pre-mixing is 1500r / min, and the melting temperature is 95°C.

[0082] (2) Homogenize while hot, with a homogenization pressure of 115 bar; after homogenization, pasteurize at a temperature of 95° C. for 5 minutes.

[0083] (3) The filling temperature is 82°C. After filling, the product is cooled and stored in a cold storage at 0-5°C.

[0084] Wherein, the preparation p...

Embodiment 2

[0103] Ingredients: 18% full-fat curd; 9% unsalted butter; 12% frozen cream; 12% white sugar; 3% skimmed milk powder; 1.4% protein powder CH7694; 1.4% protein powder 852B; 1% heavy carbonic acid Calcium; 0.5% complex emulsifying salt; 0.5% stabilizer (xanthan gum: carrageenan: locust bean gum = 1:1:1); 0.03% vanilla extract; 0.03% butter essence; 0.08% potassium sorbate; 41.06% water.

[0104] The preparation method of processed cheese, the preparation process of full-fat curd block, and the preparation process of butter essence are all the same as in Example 1.

Embodiment 3

[0106] Ingredients: 9% mature cheddar cheese; 9% full-fat curd; 9% unsalted butter; 12% chilled cream; 12% white sugar; 3% skimmed milk powder; 1.4% protein powder CH7694; 1.4% protein powder 852B; 1% heavy calcium carbonate; 0.5% complex emulsifying salt; 0.5% stabilizer (xanthan gum: carrageenan: locust bean gum = 1:1:1); 0.06% butter essence; 0.08% potassium sorbate; 41.06 %water.

[0107] The preparation method of processed cheese, the preparation process of full-fat curd block, and the preparation process of butter essence are all the same as in Example 1.

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Abstract

The invention discloses a preparation method of processed cheese. The method comprises the steps of: subjecting mixed raw materials to homogenization and sterilization, and performing filling and cooling, wherein the homogenization and the sterilization are not in particular order. The raw materials include natural cheese, milk fat, milk powder, protein powder, a sweetener, a stabilizer, emulsifying salt and water. The natural cheese comprises natural cheese A. The preparation method comprises the steps of performing nanofiltration and electrodialysis on raw material milk. The nanofiltrationtemperature is 10-15 DEG C, the pressure is 1.5-2.0 MPa, and the time is 25-30 minutes; and the electrodialysis working current is 40-50 A, the feeding flow rate is 80-112 mL / min, and the feeding temperature is 18-36 DEG C. The invention also provides the processed cheese and the natural cheese. When the natural cheese is used for preparing the processed cheese, the sodium content is obviously reduced, the calcium content is obviously increased, the milk fragrance is rich, and the flavor is soft. The preparation method is simple and convenient and is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to processed cheese and a preparation method thereof. Background technique [0002] Natural cheese is a nutritious high-end dairy product that is very popular abroad. However, because of the strong flavor of natural cheese, domestic consumers have low acceptance of it. [0003] Processed cheese is a homogeneous product made from natural cheese, crushed and mixed with emulsifying salt and other milk-containing or non-dairy auxiliary materials, heated and melted, mixed, homogenized, and sterilized. Because processed cheese is rich in high-quality protein, vitamins, minerals and other nutrients, and does not have the strong fermented smell of natural cheese, it is more popular with Chinese consumers than natural cheese. [0004] Studies at home and abroad have confirmed that, in addition to family genetics and mental stress factors, the incidence of hypertension in modern society is clo...

Claims

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Application Information

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IPC IPC(8): A23C19/09B01D61/58
CPCA23C19/09A23C19/0917A23C19/0925A23C19/0921B01D61/58
Inventor 段剑平李敬刚侯团伟张凌杨志轩吴晓虹周德满
Owner 牧堡(上海)食品科技有限公司
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