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Normal-temperature liquid cheese and preparation method thereof

A cheese and liquid technology, applied in the field of room temperature liquid cheese and its preparation, can solve the problems of inability to store, inconvenient for children to suck, and achieve the effects of preventing cream separation, long-term shelf life stability, and good fluidity

Pending Publication Date: 2022-03-01
HEILONGJIANG FEIHE DAIRY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing cheese products on the market have the following limitations: most of the existing cheeses are refrigerated or frozen products, which cannot be stored at room temperature, and most of the existing cheeses are solid or semi-solid cheeses, which are relatively inconvenient for children to smoke

Method used

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  • Normal-temperature liquid cheese and preparation method thereof
  • Normal-temperature liquid cheese and preparation method thereof
  • Normal-temperature liquid cheese and preparation method thereof

Examples

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preparation example Construction

[0024] The preparation method of the room temperature liquid cheese provided according to the embodiment of the present invention comprises the following steps:

[0025] Raw material preparation, cleaning, cutting and subdividing the cream cheese to 3cm×3cm×3cm;

[0026] Hydrate raw and auxiliary materials, mix cream cheese, emulsified salt, sweetener and distilled water at 60-70°C in proportion to obtain a feed liquid; then perform high-speed shearing, the shearing speed is 800-1000rpm, and the shearing temperature is 40~50℃, add emulsifier, stabilizer and resistant dextrin, then stir and mix; add lactic acid, adjust the pH value to 5.4~5.8;

[0027] Melt emulsification, the melting temperature is 80°C, the shear speed is 800-1200rpm, and the shear time is 8min;

[0028] Homogenization treatment, the homogenization temperature is 60-65°C, the first-stage homogenization pressure is 150-180bar, and the second-stage homogenization pressure is 40-60bar.

[0029] Sterilized stor...

Embodiment 1

[0037] This embodiment provides a kind of liquid cheese at room temperature, which includes the following raw materials in terms of mass content: cream cheese 51%, emulsifying salt 0.6%, emulsifier 0.6%, stabilizer 0.7%, sweetener 5.5%, resistant dextrin 0.2% %, the rest is water; wherein, the emulsifier is mono-diglyceride fatty acid glyceride, the stabilizer is pectin and hydroxypropyl distarch phosphate with a mass ratio of 1:2, and the sweetener is erythritol with a mass ratio of 1:1 Sugar alcohol and crystalline fructose, emulsifying salt are tricalcium phosphate, sodium hexametaphosphate and disodium hydrogen pyrophosphate in a mass ratio of 1:1:1. Such as figure 1 Shown is the normal temperature liquid cheese provided by the embodiment of the present invention.

[0038] The quality of the room temperature liquid cheese provided in this example reaches the best state, with fine texture, good fluidity, moderate sweet and sour taste, smooth taste and strong milk flavor. ...

Embodiment 2

[0040] Using the same method as in Example 1, the difference is that the formula is: cream cheese 51%, emulsifying salt 0.2%, emulsifier 0.6%, stabilizer 0.9%, sweetener 5.5.0%, resistant dextrin 0.2%, The rest is water.

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PUM

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Abstract

The invention relates to the technical field of dairy products, in particular to normal-temperature liquid cheese and a preparation method thereof. The normal-temperature liquid cheese comprises the following raw materials in parts by weight: 50-60 parts of cream cheese or quark cheese, 0.2-1.0 part of emulsifying salt, 0.2-1.0 part of an emulsifying agent, 0.5-1.3 parts of a stabilizing agent and 4.0-10 parts of a sweetening agent. The normal-temperature liquid cheese provided by the invention is fine and smooth in tissue state, relatively good in fluidity, moderate in sourness and sweetness, smooth in mouth feel, rich in milk flavor and good in stability.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a normal-temperature liquid cheese and a preparation method thereof. Background technique [0002] Cheese (Cheese), also known as cheese, cheese and cheese, is made of milk, cream, part skimmed milk, buttermilk or a mixture of the above milks, and rennet is added to coagulate milk protein (mainly casein) to eliminate milk. Fresh or fermented dairy products obtained after clearing. Cheese can be divided into natural cheese, processed cheese and cheese food, and processed cheese is a product made of natural cheese as the main raw material, adding emulsifying salt, stabilizer, seasoning ingredients and other auxiliary materials, and heating, stirring, emulsifying and other processes. . Cheese is rich in nutrients such as protein, calcium and vitamins. During the ripening process, macromolecules such as protein, fat and lactose are decomposed into small molecular substances ...

Claims

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Application Information

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IPC IPC(8): A23C19/09
CPCA23C19/0904A23C19/097
Inventor 王雪张书文吕加平牛晓涛朱盼盼解庆刚逄晓阳蒋士龙谢宁陈博
Owner HEILONGJIANG FEIHE DAIRY