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Processed cheese and preparation method thereof

A technology of processed cheese and natural cheese, which is applied in the field of food processing, can solve the problems of diarrhea and allergies, single flavor, poor health care effect, etc., and achieve the effect of fine texture, smooth appearance and excellent taste

Pending Publication Date: 2020-11-20
上海芝然乳品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method improves the flavor and taste of processed cheese by adding inactivated lactic acid bacteria, and reduces the difficulty of storage and transportation. However, compared with non-inactivated lactic acid bacteria, the health care effect of inactivated lactic acid bacteria is slightly inferior, and it is not suitable for people with weak constitution. For people with poor gastrointestinal function, ingestion of inactivated lactic acid bacteria may cause adverse symptoms such as mild diarrhea and allergies
[0006] Most of the processed cheeses currently on the market have a single flavor and no obvious difference. How to prepare processed cheeses with rich nutrition, strong stability and attractive color and flavor has become an urgent problem to be solved

Method used

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  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof
  • Processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] This embodiment prepares a kind of processed cheese, and described processed cheese comprises by mass percentage:

[0071] Cheddar Cheese 10%, Cream Cheese 10%, Butter 10%, Skim Milk Powder 5%, Concentrated Milk Protein 4%, White Sugar 6%, Lactose 10%, Gelatin 0.1%, Carrageenan 0.3%, Locust Bean Gum 0.1% , sodium citrate 0.5%, compound phosphate 0.5%, lactose hydrolase 0.3%, lactic acid 0.3%, potassium sorbate 0.05%, and the balance is water.

[0072] The preparation method of the processed cheese comprises the following steps:

[0073] (1) Cheddar cheese, cream cheese, butter, skimmed milk powder and concentrated milk protein were mixed with water and mixed for 8 minutes at a speed of 500 rpm to obtain a chopped mixture;

[0074] (2) Add lactose, white granulated sugar, sodium citrate, compound phosphate, gelatin, carrageenan, locust bean gum and potassium sorbate in the chopped mixture of step (1), under 500rpm rotating speed, 40 ℃ Heat and mix at low temperature, a...

Embodiment 2

[0078] This embodiment prepares a kind of processed cheese, and described processed cheese comprises by mass percentage:

[0079] Cheddar Cheese 15%, Cream Cheese 10%, Butter 8%, Skim Milk Powder 6%, Concentrated Milk Protein 5%, White Sugar 8%, Lactose 8%, Gelatin 0.4%, Xanthan Gum 0.1%, Carrageenan 0.5% , locust bean gum 0.5%, sodium citrate 0.4%, lactose hydrolase 0.8%, lactic acid 0.8%, sorbic acid 0.1%, and the balance is water.

[0080] The preparation method of the processed cheese comprises the following steps:

[0081] (1) Cheddar cheese, cream cheese, butter, skimmed milk powder and concentrated milk protein were mixed with water and mixed for 5 minutes at a speed of 1000 rpm to obtain a chopped mixture;

[0082] (2) Add lactose, white granulated sugar, sodium citrate, gelatin, xanthan gum, carrageenan, locust bean gum and sorbic acid to the chopping mixture in step (1), at a temperature of 45° C. at 1000 rpm Heat and mix, and add lactose hydrolase to continue stir...

Embodiment 3

[0086] This embodiment prepares a kind of processed cheese, and described processed cheese comprises by mass percentage:

[0087] Cheddar Cheese 20%, Cream Cheese 10%, Butter 15%, Skim Milk Powder 15%, Concentrated Milk Protein 4%, White Sugar 5%, Lactose 10%, Gelatin 0.4%, Xanthan Gum 0.1%, Carrageenan 0.2% , locust bean gum 0.4%, sodium citrate 2%, lactose hydrolase 0.3%, lactic acid 0.6%, sorbic acid 0.05%, potassium sorbate 0.05%, and the balance is water.

[0088] The preparation method of the processed cheese comprises the following steps:

[0089] (1) Cheddar cheese, cream cheese, butter, skimmed milk powder and concentrated milk protein were mixed with water and mixed for 4 minutes at a speed of 1000 rpm to obtain a chopped mixture;

[0090] (2) Add lactose, white granulated sugar, sodium citrate, gelatin, xanthan gum, carrageenan, locust bean gum, sorbic acid and potassium sorbate in the chopped mixture of step (1), under 1500rpm rotating speed, 40 Heat and mix at a...

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Abstract

The invention provides processed cheese and a preparation method thereof. The processed cheese comprises natural cheese, milk powder, emulsifying salt, colloid, lactose, lactose hydrolase and water. The preparation method of the processed cheese comprises the following steps: adding water into natural cheese, butter, milk powder and milk protein raw materials, chopping and mixing to obtain a chopped mixture, adding lactose, white granulated sugar, emulsifying salt and colloid into the chopped mixture, heating and mixing, adding lactose hydrolase, and stirring and mixing, raising the temperature to carry out Maillard reaction, dynamically sterilizing the Maillard reaction product, and filling the sterilized product to obtain the processed cheese. According to the invention, the Maillard reaction is introduced into the preparation of the processed cheese, the charcoal-roasted flavor processed cheese and the preparation method thereof are provided, and the processed cheese prepared according to the invention is rich in nutrition, strong in stability, attractive in color and excellent in flavor and taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to processed cheese and a preparation method thereof. Background technique [0002] Cheese is a fermented milk product that contains protein, fat, calcium and vitamins and other substances, and has high nutritional value. Cheese is divided into natural cheese and processed cheese. Processed cheese is made of natural cheese as the main raw material, emulsifying salt and other ingredients are added at the same time, and processed through a series of processes. [0003] Processed cheese has a good sales market. Technicians improve the quality of processed cheese and the taste of the product by adjusting the proportion of various components, selecting suitable emulsifiers, improving processing technology and adding auxiliary materials. [0004] CN111213730A discloses a component and preparation method of processed cheese, which includes the following components calculated by mass...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/032A23C19/04
CPCA23C19/09A23C19/0917A23C19/0328A23C19/043
Inventor 刘维娜邹雪吴晓芳
Owner 上海芝然乳品科技有限公司
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