Roller type tablet press used for reprocessed cheese and reprocessed cheese production method

Abstract

The invention relates to the field of cheese production devices, and discloses a roller type tablet press used for reprocessed cheese and a reprocessed cheese production method. The roller type tablet press comprises a large pressure roller (12) and small pressure rollers (11) which are arranged at the upper side of the large pressure roller (12) at intervals in parallel, wherein a refrigerant runner is arranged in at least one of the large pressure roller (12) and the small pressure rollers (11), so that a cooling medium is introduced into the refrigerant channel for being cooled and extruded to form cheese pieces. The roller type tablet press can extrude cheese blocks into cheese pieces through extrusion of the large pressure roller and the small pressure rollers; and meanwhile, the refrigerant is primarily cooled into the cheese pieces, so that a proper quick-freezing device is conveniently utilized for quickly freezing and shaping to cut and reshape, and thus, production time of cheese products is effectively shortened.

Description

technical field [0001] The invention relates to a cheese production device, in particular to a roller tablet press for processed cheese. In addition, the invention also relates to a method for producing processed cheese. Background technique [0002] Cheese, also known as cheese and cheese, is one of the most traded dairy products in the world because of its rich protein and calcium and other nutrients. Among them, as an important ingredient in pizza and other delicacies, mozzarella cheese is easily accepted by consumers due to its light flavor, and its demand is increasing day by day. Good stretchability is an important criterion for evaluating the quality of mozzarella cheese, and the quality of cheese products produced by different production processes and production systems varies greatly. [0003] In the traditional technology, cheese raw materials are made into cheese block with relatively high temperature (eg, 75° C.) through processes such as melting, stirring, and...

AI Technical Summary

Problems solved by technology

In this process, it not only prolongs the cheese production cycle and reduces production capacity, but also causes the cheese to form larger internal ice crystals during the long-term freezing process, resulting in the rupture of the casein micellar network and affecting the hydration and stretchability of cheese products , and it is not convenient to implement mechanized cutting, resulting in different sizes of cheese products

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