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
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[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 ...
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