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Wiredrawing cheese sauce and preparation method thereof
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A technology of cheese sauce and cream, which is applied in the field of drawn cheese sauce and its preparation, can solve the problems of limited application scenarios of drawn cheese, and achieve the effect of fluidity, strong drawability, and rich milk flavor
Pending Publication Date: 2022-04-01
BRIGHT DAIRY & FOOD CO LTD
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However, due to the particularity of the production line, reprocessed mozzarella cheese requires secondary processing to show the characteristics of drawing, which also limits the application scenarios of drawing cheese.
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preparation example Construction
[0028] The present invention also provides a kind of preparation method of shredded cheese sauce, comprises the following steps:
[0029] (1) Pre-mix natural cheese, cream, white sugar, whole milkpowder, whey protein powder, emulsifying salt, lactic acid, stabilizer and water for 30 seconds, heat up to 45-50°C, and stir at 1500-2000rpm 3~5min, then continue to heat up to 80~90℃, stirring for 3min;
[0030] (2) Homogenize the material obtained in step (1) with a homogenization pressure of 40 to 80 bar, and keep it warm at 85 to 90°C for 10 to 20 minutes;
[0031] (3) Cool to 10°C to obtain the desired finished product.
[0044] (1) Premix natural cheese, cream, white sugar, whole milk powder, whey protein powder WPC80, sodiumpolyphosphate, lactic acid, modified starch, carrageenan, pectin and water for 30 seconds, heat up to 50°C, and Stir at 2000rpm for 5min, then continue to heat up to 90°C, and stir for 3min;
[0045] (2) Homogenize the above materials with a homogenization pressure of 80 bar, and keep warm at 90°C for 20 minutes;
[0046] (3) Cool to 10°C to obtain the desired finished product.
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Abstract
The invention discloses wiredrawing cheese sauce and a preparation method thereof. The wiredrawing cheese sauce comprises the following raw materials in percentage by mass: 15-23% of natural cheese, 28-30% of single cream, 4-12% of white granulated sugar, 2.5-3% of whole milkpowder, 4-5% of whey proteinpowder, 0.2-0.3% of emulsifying salt, 0.16-0.3% of lactic acid, 3-7% of a stabilizer and the balance of water. Through formula optimization, a stretching process required by the traditional wiredrawing cheese is omitted, and the wiredrawing cheese can be produced only by adopting a traditional reproduced cheese production line. The prepared cheese sauce is rich in milk flavor, high in wire drawing property, flowability, mellow in taste and suitable for cooking, baking and the like, and meets the requirements of consumers for health.
Description
technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a shredded cheese sauce and a preparation method thereof. Background technique [0002] The main processed cheeses currently on the market are stick cheese, cheese slices, spreadable processed cheeses such as cheese cups, cheese sauces, etc. Among them, the reprocessed mozzarella cheese can realize the drawing characteristics of the product through the blanching and stretching process, and is widely used in baking markets such as pizza making. However, due to the particularity of the production line, reprocessed mozzarella cheese requires secondary processing to show the characteristics of drawing, which also limits the application scenarios of drawing cheese. [0003] Therefore, how to provide a cheese with simple process and good wire-drawing effect is a technical problem that those skilled in the art urgently need to solve. Contents of the inven...
Claims
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