Snack type processed cheese and preparation method thereof

A technology of remanufactured cheese and its production method, which is applied in the field of food processing, can solve the problems of no technical standards and norms, and achieve the effects of improving nutritional value and sensory quality, promoting economic development, and enriching varieties

Pending Publication Date: 2021-07-23
INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But at present, there are no national standards and enterprise standards for cheese processing in China, and there are no technical standards and specifications for yak cheese processing.

Method used

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  • Snack type processed cheese and preparation method thereof
  • Snack type processed cheese and preparation method thereof
  • Snack type processed cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This embodiment provides a snack-type processed cheese, which includes, by weight, 62 parts of yak cheddar cheese, 40 parts of white sugar, 40 parts of cream, 1 part of cornstarch, 1 part of compound emulsifier, 2 parts of gelatin 4 parts of highland barley β-glucan and 100 parts of water, wherein the cream is Nestle whipped cream, and the milk source of the yak cheddar cheese comes from Sibugou, Mozhugongka County, Tibet.

[0038] Further, in parts by weight, the compound emulsifier includes: 0.3 parts of sodium citrate, 0.8 parts of sodium dihydrogen phosphate, 1 part of xanthan gum and 100 parts of water.

Embodiment 2

[0040] The difference between this example and Example 1 is that, in parts by weight, the snack-type processed cheese includes: 68 parts of yak cheddar cheese, 50 parts of white sugar, 48 parts of cream, 3 parts of cornstarch, 2 parts of compound emulsifier, 3 parts of gelatin, 8 parts of highland barley β-glucan and 100 parts of water.

[0041] Further, in parts by weight, the compound emulsifier includes: 0.5 parts of sodium citrate, 1.0 parts of sodium dihydrogen phosphate, 1.5 parts of xanthan gum and 100 parts of water.

Embodiment 3

[0043] The difference between this example and Example 1 is that, in parts by weight, the snack-type processed cheese includes: 65 parts of yak cheddar cheese, 45 parts of white sugar, 45 parts of cream, 2 parts of cornstarch, 1.5 parts of compound emulsifier, 3.5 parts of gelatin, 7 parts of highland barley β-glucan and 100 parts of water.

[0044] Further, in parts by weight, the compound emulsifier includes: 0.4 parts of sodium citrate, 1.0 parts of sodium dihydrogen phosphate, 1.2 parts of xanthan gum and 100 parts of water.

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PUM

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Abstract

The invention relates to snack type processed cheese and a preparation method thereof. The snack type processed cheese is prepared from the following components in parts by weight: 60-70 parts of yak cheddar cheese, 40-50 parts of white granulated sugar, 40-50 parts of cream, 1-3 parts of corn starch, 1-2 parts of a compound emulsifier, 2-3 parts of gelatin, 4-10 parts of highland barley beta-glucan and 100 parts of water. Pure natural Tibetan yak milk is used as a raw material, and a preparation process is optimized, so that the types of cheese products are enriched, and the cheese products are gradually in a trend of snacks and popularized to meet the requirements of different consumers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a snack-type processed cheese and a manufacturing method thereof. Background technique [0002] Cheddar cheese (Cheddar Cheese) is a kind of semi-hard full-fat cheese. Its color is white or golden yellow. Because of its delicate structure, soft taste and easy processing, it has been widely eaten by people in many countries in the world. Cheddar cheese is rich in nutritional value and has certain physiological effects. Studies have shown that low-fat and ordinary cheddar cheese can reduce insulin antibodies in rats and maintain normal blood sugar. In addition, the snacking of cheese is a major trend in the industry at present. Because cheddar cheese is easy to melt and process, it has become an important raw material for snack-type processed cheese. [0003] Yak milk has high nutritional value and is rich in immunoglobulins, which can improve human immunity and disease resistance. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/05A23C19/064A23C19/072A23C19/09
CPCA23C19/0323A23C19/032A23C19/05A23C19/064A23C19/072A23C19/09
Inventor 周雨马才仁卓玛孟胜亚于翠翠朱捷张文会次仁旺姆普布多吉阎莹莹
Owner INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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