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
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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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