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Egg smearing type processed cheese and preparation method thereof

A processed cheese and spreadable technology, applied in the field of egg spread processed cheese and its preparation

Inactive Publication Date: 2021-06-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to overcome the defect in the prior art that eggs are not used as raw materials to prepare processed cheese, and to provide an egg smear type processed cheese and its production method
In summary, the above defects require special manufacturing techniques and conditions to overcome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A spreadable processed cheese is prepared from the following raw materials: 15% natural cheese, 18% whole egg liquid, 2.5% sodium citrate, 0.5% xanthan gum, and the balance is water. The natural cheese is composed of cheddar cheese with a maturation period of 3-5 months and 12 months at a ratio of 1:1.

[0040] The concrete steps of the preparation method of the spreadable processed cheese are as follows:

[0041] (1) Cut the natural cheese and butter into 0.8~2cm 3sized cubes, set aside.

[0042] (2) Heat and melt the butter in a water bath in the first container, weigh the water, emulsifying salt, and stabilizer according to the amount, put it in the second container, and mix well.

[0043] (3) Weigh the egg liquid according to the amount and put it in the third container, add 1-2 drops of white vinegar to remove the fishy smell, and stir the whole egg liquid evenly.

[0044] (4) Put the cheese and butter into the melting pot, set the melting temperature to 85°C-95...

Embodiment 2

[0048] A spreadable processed cheese is prepared from the following raw materials: 18% natural cheese, 15% egg white liquid, 2% sodium dihydrogen phosphate, 0.5% guar gum, and the balance is water. The natural cheese is composed of cheddar cheese with a maturation period of 3-5 months and 12 months in a ratio of 1:2.

[0049] The concrete steps of the preparation method of the spreadable processed cheese are as follows:

[0050] (1) Cut the natural cheese and butter into 0.8~2cm 3 sized cubes, set aside.

[0051] (2) Heat and melt the butter in a water bath in the first container, weigh the water, emulsifying salt, and stabilizer according to the amount, put it in the second container, and mix well.

[0052] (3) Weigh the egg white liquid according to the amount and put it in the third container, add 1-2 drops of citric acid to remove the fishy smell, and stir the egg white liquid evenly.

[0053] (4) Put the cheese and butter into the melting kettle, set the melting temper...

Embodiment 3

[0057] A spreadable processed cheese is prepared from the following raw materials in mass content: 20% of natural cheese, 20% of egg powder, 2% of emulsified salt, 0.6% of stabilizer, and the balance is water. The natural cheese is composed of cheddar cheese with a maturation period of 3 to 5 months and 12 months at a ratio of 3:2, and the emulsifying salt is a mixed salt of sodium hexametaphosphate and sodium citrate at a ratio of 1:1. The stabilizer is xanthan gum and guar gum in a ratio of 1:1.

[0058] The concrete steps of the preparation method of the spreadable processed cheese are as follows:

[0059] (1) Cut the natural cheese and butter into 0.8~2cm 3 sized cubes, set aside.

[0060] (2) Heat and melt butter in a water bath in container 1, weigh egg powder, water, emulsifying salt, and stabilizer in container 2, and mix well.

[0061] (3) Put the cheese and butter into the melting pot, set the melting temperature to 85°C-95°C, stir at 800r / min, heat and stir for 1...

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PUM

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Abstract

The invention discloses an egg smearing type processed cheese and a preparation method thereof. The processed cheese is prepared from the following raw materials in percentage by mass: 15-35% of natural cheese, 10-20% of butter, 3-30% of eggs, 1.5-3% of emulsifying salt, 0.3-0.8% of a stabilizer, 0.04-0.08% of nisin (added when dried egg floss is used as a raw material) and the balance of water. The process is simple, and the prepared smearing type processed cheese is good in color, taste, flavor, texture and other characters, has the nutritional value of eggs and cheese, can be industrially produced and is easily accepted by consumers.

Description

technical field [0001] The invention relates to the technical field of egg products and dairy products, in particular to an egg spread type processed cheese and a preparation method thereof. Background technique [0002] As a kind of processed cheese, spreadable processed cheese is a kind of cheese product made by adding emulsified salt, skimmed milk powder, whey powder, milk fat and other ingredients into natural cheese and melting. High, easy to adjust flavor and texture. [0003] Spreadable processed cheese has good nutritional value, it contains all the protein in milk and peptone, polypeptide, small peptide, amino acid, organic acid, alcohol, aldehyde, ester formed by natural cheese after maturation. In addition, small molecular substances such as inorganic compounds in milk and a large amount of vitamins are also well retained in it, which is a good source of protein and calcium. [0004] Spreadable processed cheese is not only nutritious, but has other benefits as w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/10
CPCA23C19/09A23C19/10
Inventor 刘璐郝欣悦李晓东林爽马帅毅夏宇杨婉霜
Owner NORTHEAST AGRICULTURAL UNIVERSITY