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Preparation method of freeze-dried flavored cheese blocks and prepared cheese product

A flavor and cheese technology, applied in the field of food manufacturing, can solve the problems of short shelf life and inconvenient storage of cheese, and achieve the effect of high protein content and no loss of nutrients

Pending Publication Date: 2022-03-15
江西果宝特攻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to effectively overcome the shortcomings of short shelf life and inconvenient storage of cheese in the prior art, an object of the present invention is to provide a method for preparing freeze-dried flavored cheese blocks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weighing of raw materials: Weigh 70 kg of processed cheese sauce, 5 kg of edible starch, 20 kg of water, 1 kg of maltodextrin, and 5 kg of fruit granules in sequence.

[0024] Follow the steps below to prepare a freeze-dried flavored cheese block, including:

[0025] Step 1. Weigh edible starch and maltodextrin and dissolve them in cold water. After fully dissolving, heat and boil until transparent, and cool to room temperature.

[0026] Step 2: Add the cheese sauce into the cooled starch solution, stir well and pass through a colloid mill.

[0027] Step 3: Add the fruit or nuts into the prepared cheese sauce, stir evenly and pour into the mold.

[0028] Step 4. Put the molded product into the quick-freezing bin for freezing, the freezing temperature is -35°C; then put it into the vacuum drying bin for drying, the drying vacuum degree is 100pa; the drying temperature is 52°C.

[0029] Step 5. After the drying is completed, use a metal detector to detect it, and then p...

Embodiment 2

[0031] Weighing of raw materials: Weigh 65 kg of processed cheese sauce, 4.0 kg of edible starch, 15 kg of water, 0.6 kg of maltodextrin, and 4.5 kg of nuts in sequence.

[0032] Prepare a kind of freeze-dried flavor cheese piece according to the step of embodiment 1, difference is:

[0033] Step 4. Put the molded product into the quick-freezing bin for freezing, the freezing temperature is -38°C; then put it into the vacuum drying bin for drying, the drying vacuum degree is 140pa; the drying temperature is 54°C.

Embodiment 3

[0035] Weighing of raw materials: Weigh 75 kg of processed cheese sauce, 6.0 kg of edible starch, 25 kg of water, 1.4 kg of maltodextrin, and 5.5 kg of nuts in sequence.

[0036] Prepare a kind of freeze-dried flavor cheese piece according to the step of embodiment 1, difference is:

[0037] Step 4. Put the molded product into the quick-freezing bin for freezing, the freezing temperature is -40°C; put it into the vacuum drying bin for drying, the drying vacuum degree is 60pa; the drying temperature is 50°C.

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Abstract

The preparation method comprises the following steps: step 1, weighing edible starch and maltodextrin, dissolving the weighed edible starch and maltodextrin in cold water, heating and boiling the edible starch and maltodextrin until the edible starch and maltodextrin are transparent after the edible starch and maltodextrin are fully dissolved, and cooling the edible starch and maltodextrin to normal temperature; step 2, adding the cheese sauce into the cooled starch solution, fully and uniformly stirring, and passing through a colloid mill; step 3, adding the fruit grains or nut grains into the blended cheese sauce, uniformly stirring, and pouring into a mold; 4, putting the molded product into a quick-freezing bin for freezing, wherein the freezing temperature is 30 DEG C below zero to 40 DEG C below zero; then putting into a vacuum drying bin for drying, wherein the drying vacuum degree is 60-140 pa; the highest drying temperature is 55 DEG C; and step 5, after drying is completed, detecting by using a metal detector, and packaging into a finished product after manual selection. The flavored cheese blocks processed by the technical scheme provided by the invention can be stored at normal temperature, the shelf life is 12 months, nutritional ingredients are not lost, the protein content is high, and meanwhile, nutritional substances such as fruits, nuts and the like are added, so that the cheese is balanced in nutrition.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing freeze-dried flavored cheese block and the prepared cheese product. Background technique [0002] Cheese is a fermented yogurt product. Its properties are similar to common yogurt. They are all made through the fermentation process and contain healthy lactic acid bacteria. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food. The nutritional value is also more abundant. When cheese is produced, the fresh milk is quickly pasteurized; then a starter (Streptococcus) is added, and the sugar and lactose in the fresh milk begin to convert into lactic acid. When the appropriate acid value is reached, rennet is added to denature the milk proteins to produce a "curd". The curd is sliced ​​and dried by steam blanching. Cheese produced in this way sometimes cannot meet the requirements of food hygiene standards,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A01J25/11A23C19/00
CPCA23C19/09A23C19/00A01J25/11
Inventor 姚彦斌陈祥忠赵晓东张飞
Owner 江西果宝特攻食品有限公司
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