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Anhydrous A2 beta-casein processed cheese and preparation method thereof
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A technology for processed cheese and casein, applied in the field of anhydrous A2β-casein processed cheese and its preparation, can solve the problems of reducing consumers' purchasing desire, uneven quality of cheese, and little high-content cheese, etc. The effect of easy mass production, rich nutrition, and simple preparation method
Pending Publication Date: 2022-04-05
BRIGHT DAIRY & FOOD CO LTD
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[0003] However, the quality of cheeses currently on the market is uneven, and there are few products with high content of cheese
At the same time, in terms of formula design, processed cheese also needs to add water to hydrate the required auxiliary materials. This inevitably requires water to be marked in the ingredient list, which reduces consumers' desire to buy, and also reduces the overall nutritional content of the product.
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[0029] The present invention also provides a method for preparing anhydrous A2β-casein processed cheese, comprising the following steps:
[0030] (1) Mix natural cheese, unsalted butter, casein, whole milkpowder, emulsifying salt, sodium citrate, sorbic acid and A2 milk, and stir at 1500-2000 rpm for 1 min;
[0031] (2) Heat up to 89-91°C, stir at 2500-3000rpm for 3-5min, then reduce the speed to 1000-1500rpm, and keep for 3-5min;
[0032] (3) Sterilize the feed liquid at 135-145°C for 4-9s, cool to 80-90°C, emulsify with stirring at 10-100rpm for 2-3 minutes, and cool to 10°C to obtain the desired finished product.
[0033] In the preparation method of the present invention, in step (1), the rotational speed is preferably 1700-1900 rpm, more preferably 1800 rpm. In step (2), heat up to 89-91°C, preferably 90°C, stir at 2500-3000rpm for 3-5min, preferably at 2800rpm for 4min, then reduce the speed to 1000-1500rpm, and keep for 3-5min, preferably 1300rpm, keep for 4min. In ...
[0040] (1) Mix the above raw materials and stir for 1min at 1500rpm;
[0041] (2) Heat up to 89°C, stir at 2500rpm for 3min, then reduce the speed to 1000rpm and keep for 3min;
[0042] (3) The feed liquid was sterilized at 135°C for 4s, cooled to 80°C, emulsified with 50rpm stirring for 2min, and cooled to 10°C to obtain the desired finished product.
[0047] (1) Mix the above raw materials and stir for 1min at 2000rpm;
[0048] (2) Heat up to 91°C, stir at 3000rpm for 5min, then reduce the speed to 1500rpm and keep for 5min;
[0049] (3) The feed liquid was sterilized at 145°C for 9s, cooled to 90°C, emulsified with stirring at 80rpm for 3min, and cooled to 10°C to obtain the desired finished product.
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Abstract
The invention discloses anhydrous A2 beta-casein processed cheese and a preparation method thereof. The anhydrous A2 beta-casein processed cheese is prepared from the following raw materials in percentage by mass: 45 to 52 percent of natural cheese, 10 to 11 percent of unsalted butter, 5 to 5.6 percent of casein, 1.9 to 2.0 percent of whole milkpowder, 1 to 1.3 percent of emulsifying salt, 0.25 to 0.35 percent of sodium citrate, 0.05 to 0.1 percent of sorbic acid and 28 to 30 percent of A2 milk. According to the preparation method disclosed by the invention, a stabilizer is not required to be added, water is replaced by A2 milk, and meanwhile, the dosage of the natural cheese is greatly increased. The prepared cheese is rich in fragrance, smooth in taste and rich in nutrition, and the preparation method is simple and easy for large-scale production.
Description
technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to an anhydrous A2β-casein processed cheese and a preparation method thereof. Background technique [0002] With the rapid growth of the existing white milk and yogurt industries, the market is already in a stage of fierce competition, and even some product categories have a downward trend. In order to improve the competitiveness of enterprises, various dairy companies began to look for new growth points. At the same time, in line with the trend of big and healthy consumption, the cheese industry began to rise gradually and entered people's field of vision. Various dairy companies began to make efforts to produce original and processed cheese. Improve your own competitive advantage. [0003] However, the quality of cheese on the market is uneven, and there are few products with high content of cheese. At the same time, in terms of formula design, proce...
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