Cheese powder, preparation method thereof and cheese-flavored food

A technology of cheese powder and cheese, which is applied in the food field, can solve the problems that the taste cannot meet the requirements of the market and the loss of flavor, and achieve the effect of pure and strong flavor, long aftertaste and low cost

Pending Publication Date: 2020-06-19
广东东泽食品科技有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The common cheese powder on the market is divided into two categories, one is pure cheese powder produced entirely from natural cheese, which basically retains the nutrition of natural cheese, but the grinding process involved will lead to a certain loss of flavor
The other is cheese seasoning powder made of cheese, wh

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Cheese powder, preparation method thereof and cheese-flavored food
  • Cheese powder, preparation method thereof and cheese-flavored food
  • Cheese powder, preparation method thereof and cheese-flavored food

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0042] See figure 1 , The method for preparing cheese powder in one embodiment includes the following steps:

[0043] Step S110: According to the number of parts by mass, weigh the following raw materials: 30-50 parts of natural cheese, 5-15 parts of oil, 10-25 parts of eggs, 20-50 parts of flour, 0.1-50 parts of edible salt , Water 20-40 parts and anti-caking agent 0.01-0.10 parts.

[0044] The natural cheese in the above-mentioned cheese powder can provide the pure cheese flavor and the nutrients needed in the cheese powder for the cheese powder. Specifically, the mass parts of natural cheese are 30 parts, 35 parts, 40 parts, 45 parts or 50 parts. In one of the embodiments, the natural cheese is cheddar cheese.

[0045] The fat is at least one selected from anhydrous butter, natural butter, and margarine. Further, the fat is natural butter or margarine. Specifically, the mass parts of fats and oils are 5 parts, 7 parts, 10 parts, 12 parts

[0046] Or 15 servings. In the cheese ...

Example Embodiment

[0078] Example 1

[0079] The preparation process of the cheese powder in this embodiment is specifically as follows:

[0080] (1) Weigh the raw materials according to the following mass parts: 43 parts of natural cheese, 11 parts of oil, 15 parts of eggs, 42 parts of flour, 2 parts of edible salt, 32 parts of water and 0.04 parts of anticaking agent.

[0081] (2) Add 32 parts of water to the chopper and heat to 90°C, then add 11 parts of fat and 2 parts of edible salt, turn on the chopping paddle to dissolve and disperse the fat and edible salt uniformly, and obtain a mixed solution.

[0082] (3) Transfer the mixture obtained in step (2) to a flour mixer, add 35 parts of flour, turn on the mixer and let it pass for 8 minutes, make it into the first dough, turn off the mixer, and let it stand to cool down.

[0083] (4) When the temperature of the first dough in step (3) is cooled to 40°C, add 15 parts of beaten eggs and whole eggs, and turn on the mixer again for 4 minutes to make the f...

Example Embodiment

[0087] Example 2

[0088] The preparation process of the cheese powder in this embodiment is specifically as follows:

[0089] (1) Weigh the raw materials according to the following mass parts: 30 parts of natural cheese, 5 parts of oil, 10 parts of eggs, 20 parts of flour, 0.1 parts of edible salt, 20 parts of water and 0.01 parts of anticaking agent.

[0090] (2) Add 20 parts of water to the chopper and heat to 80°C, then add 5 parts of fat and 0.1 part of edible salt, turn on the chopping paddle to dissolve and disperse the fat and edible salt evenly.

[0091] (3) The product obtained in step (2) is transferred to a flour mixer, 15 parts of flour are added, the mixer is turned on for 5 minutes, the first dough is turned off, the mixer is turned off, and the temperature is left to cool.

[0092] (4) When the temperature of the first dough in step (3) is cooled to 40°C, add 10 parts of beaten eggs and whole eggs, and turn on the mixer again for 3 minutes to make the first dough absorb ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to cheese powder, a preparation method thereof and a cheese-flavored food. The cheese powder is prepared from the following raw materials in parts by mass: 30 to 50 parts of natural cheese, 5 to 15 parts of grease, 10 to 25 parts of eggs, 20 to 50 parts of flour, 0.1 to 5.0 parts of edible salt, 20 to 40 parts of water and 0.01 to 0.10 part of an anti-caking agent. The cheesepowder is pure in flavor and relatively low in cost.

Description

technical field [0001] The invention relates to the field of food, in particular to cheese powder, a preparation method thereof and cheese-flavored food. Background technique [0002] Cheese, also known as cheese, is a kind of processed milk product, which is ever-changing in flavor and texture. Cheese is rich in milk protein (mainly casein) and fat. The processing process of cheese is similar to that of common yogurt. Both need to be fermented and contain healthy lactic acid bacteria, but the concentration of cheese is much higher than that of yogurt. Generally speaking, about 7 kg to 10 kg of milk is needed for the preparation of each kg of cheese, so it is rich in protein, calcium, fat, phosphorus, vitamins and other nutrients, and is a pure natural food. [0003] In recent years, cheese flavor has gradually become popular in China, and the market demand for cheese flavor raw materials has rapidly increased, and a large number of products based on cheese flavor and chee...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C19/086A23C19/09
CPCA23C19/086A23C19/09
Inventor 毛侃琅谢杏柯炯毛运洲
Owner 广东东泽食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap