Ricottamisu cheese and preparation method thereof

A cheese and cream technology, applied in the food field, can solve problems such as single taste, loss of naturalness, and low proportion of cheese

Pending Publication Date: 2020-01-07
柏札莱(青岛)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the cheese on the market can be roughly divided into natural cheese and various processed cheeses. Natural cheese is mostly used in baking, pizza and other western foods.
Although processed cheese has different flavors, its reprocessed process makes it lose its natural, fresh taste and taste, and the proportion of cheese in processed cheese is also very low (the national regulation is not less than 15% cheese content)

Method used

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  • Ricottamisu cheese and preparation method thereof
  • Ricottamisu cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 whey

[0023] 1) Raw milk is filtered through the filter equipment (two filters with a circumference of 20 cm, a height of 30 cm, a filter screen of 100 mesh, and a theoretical processing capacity of 20 tons per hour) and then stored in a fresh milk storage tank at a temperature of 2- 6°C; the time does not exceed 48 hours, the storage tank is a refrigerated insulation tank, and can be stirred to prevent fat from floating;

[0024] 2) Sterilize the stored raw milk in a pasteurization system, and sterilize it at 72-78°C for 15-20 seconds. Pasteurization can kill harmful bacteria while preserving nutrients intact, and then heat it through automatic heating Exchange the system for cooling and cool down to 37-40°C.

[0025] 3) The cooled milk enters the curd tank through the pipeline to prevent cross-contamination, and then add bacteria powder containing Streptococcus thermophilus and Lactobacillus bulgaricus in proportion to about 2.8X10 1...

Embodiment 2

[0035] Example 2: Preparation of Oz Tart Misu Cheese

[0036] Add 275-325 g / kg of butter, 180-220 g / kg of sweetened condensed milk, 60-80 g / kg of crushed whole wheat crispy biscuits, and 1.5-1.8 g / kg of potassium sorbate into the whey cheese prepared in Example 1, and add The mixer is fully mixed, and then the temperature is raised to 54-56°C and kept for 5 minutes for smoothing treatment to make the surface smoother.

[0037] The combination of the added cream and the smoothing process can make the ricotta cheese that looks rough on the surface more delicate and smooth, and the visual and taste effects are better than ordinary ricotta cheese. Adding sweetened condensed milk can not only increase the viscosity of the product, because pure whey cheese gives people the feeling of crumbs, but also can increase the sweetness of the product. The taste of ordinary cheese is mostly salty, and sweetness is easier accepted by the public. The added graham crackers boost both the dieta...

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PUM

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Abstract

The invention provides whey cheese and ricottamisu cheese prepared thereby. The whey cheese and the ricottamisu cheese prepared thereby have the characteristics of being low in fat content, high in calcium content and so on; and thus, the whey cheese and the ricottamisu cheese prepared thereby are suitable for people of all ages. Being low in fat content is of auxiliary significance to some people, such as people who need to lose weight and the like; and being high in calcium content is very beneficial to development of children's bones and health of old people's bones. Of course, the whey cheese and the ricottamisu cheese prepared thereby are also essential choices for busy workers as nutritious breakfast.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of Ouzhi tart misu cheese and a preparation method thereof. Background technique [0002] At present, the cheese on the market can be roughly divided into natural cheese and various processed cheeses. Natural cheese is mostly used in western food such as baking and pizza. It has a single taste, mostly salty, and is not easily accepted by the Chinese popular market. Although processed cheese has different flavors, its reprocessed process makes it lose its natural, fresh taste and taste, and the proportion of cheese in processed cheese is also very low (the national regulation is not less than 15% cheese content). Therefore, it is necessary to develop a novel cheese product. Contents of the invention [0003] The present invention provides a kind of yogurt tart misu cheese and its preparation method, so as to make up for the above-mentioned defects of the existing products. [0004]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/06A23C19/032
CPCA23C19/09A23C19/06A23C19/032
Inventor 帕格尼尼.保罗.马切洛
Owner 柏札莱(青岛)食品有限公司
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