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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
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  • 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, whey powder, milk powder and other raw materials, plus cheese essence. The price of this type of seasoning powder has an advantage over pure cheese powder, so its application range is wider than that of pure cheese powder , but the taste of this type of seasoning powder is still difficult to meet the requirements of the market

Method used

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  • Cheese powder, preparation method thereof and cheese-flavored food
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  • Cheese powder, preparation method thereof and cheese-flavored food

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preparation example Construction

[0042] see figure 1 , the preparation method of the cheese powder of an embodiment, comprises the steps:

[0043] Step S110: Weigh the following raw materials in parts by mass: 30-50 parts of natural cheese, 5-15 parts of oil, 10-25 parts of eggs, 20-50 parts of flour, 0.1-5.0 parts of edible salt , 20 to 40 parts of water and 0.01 to 0.10 parts of anticaking agent.

[0044] The natural cheese in the cheese powder can provide the cheese powder with pure cheese flavor and nutrition required in the cheese powder. Specifically, the mass parts of natural cheese is 30, 35, 40, 45 or 50 parts. In one embodiment, the natural cheese is cheddar cheese.

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

[0046] or 15 servings. In cheese powder, the function of fat is to enhance the taste of cheese powder and en...

Embodiment 1

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

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

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

[0082] (3) Transfer the mixture obtained in step (2) to a flour mixer, add 35 parts of flour, and then turn on the mixer for 8 minutes to beat it into the first dough, then turn off the mixer, and let 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 whole eggs, and turn on the mixer again for 4 minutes to make the first dough absorb all th...

Embodiment 2

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

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

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

[0091] (3) Transfer the product obtained in step (2) to a flour mixer, add 15 parts of flour, turn on the mixer and beat for 5 minutes, knead it into the first dough, turn off the mixer, and let stand to cool down.

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

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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

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Application Information

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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
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