Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processed cheese with long shelf life and preparation method thereof

A technology for remanufactured cheese and shelf life, applied in dairy products, cheese substitutes, applications, etc., to achieve the effects of easy operation, excellent texture and taste, and convenient consumption

Inactive Publication Date: 2021-04-30
BRIGHT DAIRY & FOOD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the problem that processed cheese must be stored at low temperature, and to provide a long shelf-life processed cheese and its preparation method

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
  • Processed cheese with long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] A method for preparing processed cheese with a long shelf life of the present invention, the raw materials include 3-7% casein, 50-65% natural cheese, 1-3% whole milk powder, 1.5-2.5% emulsifying salt, 8 -10% butter, the balance water;

[0024] The preparation method includes the following steps: (1) mixing casein, whole milk powder and emulsifying salt, and pre-mixing uniform auxiliary materials under the condition of 20-30°C; cutting natural cheese into pieces, and obtaining a size not exceeding 10*10* 20cm cheese block; mix the pre-mixed auxiliary materials, cheese block, butter and water, stir and heat to 85-95°C, keep warm and stir for 5-10min; (2) thick cheese sauce obtained in step (1) Carry out homogenization operation;

[0025] (3) the mixture of step (2) is instantaneously sterilized by ultra-high temperature;

[0026] (4) The base material obtained in step (3) is spray-dried through a spray tower to obtain raw material powder, which is cooled and packed. M...

Embodiment 1

[0042] Raw material formula: 3% rennet casein, 65% cheddar cheese, 1% whole milk powder, 8% butter, 1.5% emulsifying salt, and supplement the balance with water.

[0043] Preparation:

[0044] (1) Mix the raw materials of the powder, and mix evenly at 20°C; cut the cheese into pieces, the size of which should not exceed 10*10*20cm. Mix the pre-mixed auxiliary materials with the cheese, stir and heat to 85°C, keep stirring for 10 minutes;

[0045] (2) Homogenizing the thick cheese sauce obtained in step (1) under a pressure of 80 bar;

[0046] (3) The mixture is sterilized by ultra-high temperature instantaneously, and the sterilization condition is 135°C for 9s;

[0047] (4) The base material obtained in step (3) is spray-dried through a spray tower, the inlet temperature is 120-140° C., and the outlet temperature is 70-80° C. to obtain raw material powder to obtain raw material powder, which is cooled and canned;

[0048] (5) Mix the cheese powder obtained in step (4) with...

Embodiment 2

[0050]Raw material formula: 7% rennet casein, 50% cheddar cheese, 3% whole milk powder, 10% butter, 2.5% emulsifying salt, and supplement the balance with water.

[0051] Preparation:

[0052] (1) Mix the raw materials of the powder, and mix evenly under the condition of 30°C; cut the cheese into pieces, the size of which should not exceed 10*10*20cm. Mix the pre-mixed auxiliary materials with the cheese, stir and heat to 95°C, keep stirring, and keep warm for 5 minutes;

[0053] (2) Homogenizing the coarse cheese sauce obtained in step (1) under a pressure of 100 bar;

[0054] (3) The mixture is sterilized by ultra-high temperature instantaneously, and the sterilization condition is 140°C, 4s;

[0055] (4) The base material obtained in step (3) is spray-dried through a spray tower, the inlet temperature is 120-140°C, and the outlet temperature is 70-80°C to obtain raw material powder, which is cooled and canned;

[0056] (5) Mix the cheese powder obtained in step (4) with ...

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 discloses processed cheese with a long shelf life and a preparation method thereof. The processed cheese comprises the following raw materials: 3-7% of casein, 50-65% of natural cheese, 1-3% of whole milk powder, 1.5-2.5% of emulsifying salt, 8-10% of butter and the balance of water. The preparation method comprises the following steps: uniformly premixing casein, whole milk powder, emulsifying salt and butter to obtain an auxiliary material; dicing natural cheese to obtain cheese blocks; mixing the premixed auxiliary materials, cheese blocks and water, stirring and heating, and keeping the temperature to obtain crude cheese sauce; homogenizing the obtained crude cheese sauce to obtain a mixture; carrying out ultrahigh-temperature instantaneous sterilization on the mixture to obtain a cheese base material; and carrying out spray drying on the obtained cheese base material through a spray tower to obtain cheese powder, cooling and canning. The preparation method is simple in production process and easy to operate; the prepared processed cheese can meet the requirements of multiple scenes such as catering and household use, is convenient to eat, can be stored at normal temperature, has a shelf life of 2 years, and is stable in state and good in texture and taste.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to a processed cheese with a long shelf life and a preparation method thereof. Background technique [0002] Processed cheese is a product made from cheese as the main raw material, adding emulsifying salt, with or without adding other raw materials, and through processes such as heating, stirring, and emulsification. The "National Food Safety Standard Processed Cheese" GB25192-2010 stipulates the microbial limit index (n=5, c=2, m=100, M=1000). In industrial production, the shelf life is extended by pasteurization, ultra-high temperature instantaneous sterilization and adding preservatives. Currently, processed cheese on the market needs to be stored at a low temperature of 4°C, and the shelf life is 6-9 months. Considering the expansion of cold chain transportation, cold chain storage costs and sales scope, it is of great economic value to solve the bottleneck of low te...

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): A23C19/086A23C19/097
CPCA23C19/086A23C19/097
Inventor 洪青刘振民李楠郑远荣雍靖怡刘景
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com