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Cheese sauce and preparation method thereof

A cheese sauce, cream cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as low nutritional value, and achieve the effects of high nutritional value, rich milk flavor and delicate taste

Active Publication Date: 2020-04-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the cheese sauces sold in the domestic market are mainly imported, and have low nutritional value

Method used

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  • Cheese sauce and preparation method thereof
  • Cheese sauce and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The embodiment of the present invention provides a kind of cheese sauce, and its formula is as follows:

[0043] raw material Amount wt% cheddar cheese 8 cream cheese 12 whey protein powder 16 whole milk powder 4 cream 18 emulsifying salt 0.2 stabilizer 0.1 salt 0.3 purified water margin total 100

[0044] Its production process is carried out according to the following steps:

[0045] (1) Heat cheddar cheese (2 months maturity), cream cheese, cream, whey protein powder, whole milk powder, emulsifying salt, table salt and stabilizer to 45°C and keep stirring for 10 minutes. Melt the cheese ingredients and fully hydrate the ingredients;

[0046] (2) Insulating the material obtained in step (1) at 45° C., and adding lactic acid to adjust the pH to 5.0;

[0047] (3) Heat the material obtained in step (2) at 95°C for 3 minutes to sterilize it. After the sterilization is completed, homogenize it wh...

Embodiment 2

[0049] The embodiment of the present invention provides a kind of cheese sauce, and its formula is as follows:

[0050] raw material Amount wt% cheddar cheese 15 cream cheese 7 whey protein powder 7 whole milk powder 12 cream 35 emulsifying salt 0.7 stabilizer 0.4 salt 0.5 purified water margin total 100

[0051] Its production process is carried out according to the following steps:

[0052] (1) Heat cheddar cheese (6-month maturation period), cream cheese, cream, whey protein powder, whole milk powder, emulsifying salt, table salt and stabilizer to 60°C and keep stirring for 3 minutes. Melt the cheese ingredients and fully hydrate the ingredients;

[0053] (2) Insulating the material obtained in step (1) at 60° C., and adding citric acid to adjust the pH to 5.6;

[0054] (3) Heat the material obtained in step (2) at 80°C for 10 minutes to sterilize. After the sterilization is completed, homogenize ...

Embodiment 3

[0056] The embodiment of the present invention provides a kind of cheese sauce, and its formula is as follows:

[0057] raw material Amount wt% cheddar cheese 12 cream cheese 10 whey protein powder 11 whole milk powder 8 cream 26 emulsifying salt 0.5 stabilizer 0.3 salt 0.75 purified water margin total 100

[0058] Its production process is carried out according to the following steps:

[0059] (1) Heat cheddar cheese (4-month maturation period), cream cheese, cream, whey protein powder, whole milk powder, emulsifying salt, table salt and stabilizer to 55°C and keep stirring for 5 minutes. Melt the cheese ingredients and fully hydrate the ingredients;

[0060] (2) heat the material obtained in step (1) at 55°C, and add GDL to adjust the pH to 5.3;

[0061] (3) Heat the material obtained in step (2) at 90°C for 5 minutes to sterilize it. After the sterilization is completed, homogenize it while it is ho...

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Abstract

The invention discloses a preparation method of a cheese sauce. The cheese sauce comprises the following raw materials: 8-15% of cheddar cheese, 7-12% of cream cheese, 18-35% of single cream, 7-16% ofwhey protein powder, 4-12% of whole milk powder, 0.2-0.7% of emulsifying salt, 0.3-0.75% of table salt, 0.1-0.4% of a stabilizer and the balance of water, wherein the percentages are the percentagesof the mass of the raw materials in the total mass of the raw materials, and the salt content of the cheddar cheese is 80-240 mg / 100g. The preparation method comprises the following steps: (1) mixingand heating the cheddar cheese, the cream cheese, the single cream, the whey protein powder, the whole milk powder, the emulsifying salt, the table salt, the stabilizer and the water, and carrying outheat preservation and stirring; (2) adding an acid regulator into a material obtained in the step (1) to regulate acidity, and carrying out heat preservation and stirring; and (3) sterilizing and homogenizing a material obtained in the step (2), and performing filling, cooling at room temperature, refrigerating and storing. The invention also discloses the cheese sauce prepared by the method. Thecheese sauce is smooth in texture, fine and smooth in taste, good in flavor, high in nutritional value, stable in state and free of bleeding within the shelf life.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to a cheese sauce and a preparation method thereof. Background technique [0002] Casein is known as "milk gold" and has very high nutritional value. It is a typical high-nutrition health food, and a large amount of whey is excreted to make the lactose content low. Therefore, lactose intolerance is not easy to occur when eating cheese. In terms of processing technology, cheese is fermented milk; in terms of nutritional value, cheese is concentrated milk. Moreover, cheese is rich in protein and peptides, which are hydrolyzed by various proteases and polypeptide enzymes into a variety of amino acids that are easily absorbed by the human body. Therefore, cheese is suitable for different groups of people. [0003] At present, the cheese sauce made of natural cheese as the main raw material is mainly salty. The natural cheese raw materials commonly used are mainly Cheddar and Gou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
CPCA23C19/0904
Inventor 腾军伟刘振民苏米亚徐致远郑远荣焦晶凯刘景凌勇飚
Owner BRIGHT DAIRY & FOOD
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