Sour type processed cheese containing probiotics and preparation method of sour type processed cheese

A technology of processed cheese and probiotics, which is applied in cheese substitutes, bacteria used in food preparation, dairy products, etc., can solve the problem of too strong flavor, prevent stomach diseases, and meet low requirements for production conditions. The effect of large-scale industrial production

Pending Publication Date: 2020-06-23
牧堡(上海)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

[0013] Aiming at the defects in the current processing of probiotic natural cheese and overcoming the problem that the flavor

Method used

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  • Sour type processed cheese containing probiotics and preparation method of sour type processed cheese
  • Sour type processed cheese containing probiotics and preparation method of sour type processed cheese
  • Sour type processed cheese containing probiotics and preparation method of sour type processed cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] Ingredients: 8% Anchor Cream Cheese, 6% Whole Milk Curd, 6% Mature Cheddar Cheese, 12% Chilled Cream, 10% White Sugar, 5% Glucose, 5% Skimmed Milk Powder, 2% Whey Protein powder, 0.6% heavy calcium carbonate, 0.3% complex emulsified salt, 0.6% stabilizer (xanthan gum: carrageenan: locust bean gum = 1:1:1), 0.8% lactic acid, 0.08% citric acid, 0.09% sorbic acid Potassium acid, 0.08% yogurt essence, 0.02% inactivated lactic acid bacteria (Lactobacillus johnsonii LJ88), 43.43% water.

[0086] How to make processed cheese:

[0087] (1) Melt and mix the above raw materials: Stir and mix all the raw materials evenly. The stirring rate for pre-mixing is 500r / min, the stirring rate after pre-mixing is 1500r / min (1500r / min-2000r / min), and the melting temperature is 85°C.

[0088] (2) Homogenize while hot, with a homogenization pressure of 115 bar; after homogenization, pasteurize at a temperature of 85° C. for 5 minutes.

[0089] (3) The filling temperature is 82°C. It needs ...

Embodiment 2

[0091] Ingredients: 2% Anchor Cream Cheese, 10% Whole Milk Curd, 8% Mature Cheddar Cheese, 12% Chilled Cream, 10% White Sugar, 5% Glucose, 5% Skimmed Milk Powder, 2% Whey Protein powder, 0.6% heavy calcium carbonate, 0.3% complex emulsified salt, 0.6% stabilizer (xanthan gum: carrageenan: locust bean gum = 1:1:1), 0.8% lactic acid, 0.08% citric acid, 0.09% sorbic acid Potassium acid, 0.08% yogurt essence, 0.02% inactivated lactic acid bacteria (Lactobacillus johnsonii LJ88), 43.43% water.

[0092] The preparation method of processed cheese is the same as embodiment 1.

Embodiment 3

[0094] Ingredients: 8% Anchor Cream Cheese, 10% Whole Milk Curd, 2% Mature Cheddar Cheese, 12% Chilled Cream, 10% White Sugar, 5% Glucose, 5% Skimmed Milk Powder, 2% Whey Protein powder, 0.6% heavy calcium carbonate, 0.3% complex emulsified salt, 0.6% stabilizer (xanthan gum: carrageenan: locust bean gum = 1:1:1), 0.8% lactic acid, 0.08% citric acid, 0.09% sorbic acid Potassium acid, 0.08% yogurt essence, 0.02% inactivated lactic acid bacteria (Lactobacillus johnsonii LJ88), 43.43% water.

[0095] The preparation method of processed cheese is the same as embodiment 1.

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Abstract

The present invention discloses a sour type processed cheese containing probiotics and a preparation method of the sour type processed cheese. The sour type processed cheese containing the probioticscomprises natural cheese, milk fat, milk powder, protein powder, a sweetener, emulsifying salt, a stabilizer, a sour agent, inactivated lactic acid bacteria, essence and water. A weight ratio of the sweetener to the sour agent is 4.58:1 to 17:1, preferably 13.6:1 to 16.7:1; the natural cheese comprises mature cheddar cheese or Gouda cheese, at least one of mozzarella cheese and full-fat curd blocks, and/or at least one of Anchor cream cheese and mascarpone cheese; the stabilizer comprises xanthan gum and locust bean gum; the sour agent comprises lactic acid and citric acid, or comprises malicacid and tartaric acid; and the sweetener comprise at least two of white granulated sugar, glucose, and sugar substitute. The added amount of the inactivated lactic acid bacteria is 0.02-2% w/w; and the added amount of the essence is 0.06-0.15% w/w.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a sour-flavored processed cheese containing probiotics and a preparation method thereof. Background technique [0002] The concept of probiotics was born in the 19th century. Nobel laureate Elie Metchikoff believes that long-term consumption of fermented milk products is the reason why Bulgarian farmers live long and healthy. He is convinced that yogurt contains microorganisms that protect the intestines from harmful bacteria. It has been reported that in the human intestinal tract, there are about 400 kinds of bacteria with a total of about 100 trillion, of which 15-20% are harmful bacteria and 80-85% are normal flora. Later, microbiologists isolated and identified gastrointestinal flora different from those of patients from healthy people. These flora found in the gastrointestinal tract and beneficial to the body are called probiotics. The definition of probiotics rec...

Claims

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Application Information

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IPC IPC(8): A23C19/09
CPCA23C19/09A23V2400/151
Inventor 段剑平侯团伟李敬刚吴晓红杨志轩付林周德满
Owner 牧堡(上海)食品科技有限公司
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