Ice cream processed cheese and preparation method thereof

A technology for processed cheese and ice cream, which is applied in the field of processed cheese with ice cream taste and its preparation, can solve the problems of inability to achieve uniform lightness and ice slag, and achieve the effects of low fat content and uniform texture

Active Publication Date: 2022-05-27
内蒙古伊家好奶酪有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the dry matter in ordinary ready-to-eat processed cheese is more than 40%, and it usually has a dense and solid taste. It cannot achieve a uniform and light effect after being directly aerated, and there will be ice slag when it is directly frozen.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 25.40% heavy cream, 25.69% cream cheese, 5.61% white sugar, 5.21% resistant dextrin, 3% milk protein concentrate, 2% hydroxypropyl distarch phosphate, 0.6% mono- and diglycerol by weight percentage Fatty acid fat, 0.6% sodium citrate, 0.08% potassium sorbate, and the remaining amount of water (to be added to the total amount of 1000g) are all added to the heating pot, chopped and stirred for 2 minutes at 1500 rpm, and kept at 1500 rpm, and the material is slowly heated to 95°C, stop heating, keep the rotating speed at 1500rpm, stir for 2min, then carry out pasteurization at 95°C and 30s for 30s, carry out homogenization at 300bar, quickly cool to 4°C, keep stirring at 1000rpm, and freeze and aerate to achieve a density of 0.6g / cm 3 .

[0046] The product obtained in this example has a light mouthfeel and good cheese flavor.

Embodiment 2

[0048] Except that the mono- and diglycerol fatty acid lipids were changed to sodium alginate propylene glycol ester, other conditions were the same as those in Example 1. The product obtained in this example had a light mouthfeel and good cheese flavor.

Embodiment 3

[0050] Except that the mono- and di-glycerol fatty acid esters are changed to a 2:1 combination of mono- and di-glycerol fatty acid esters and sodium alginate propylene glycol ester, other conditions are the same as those in Example 1. The products obtained in this example have light mouthfeel and good cheese flavor. .

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PUM

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Abstract

The invention provides an ice cream processed cheese and a preparation method thereof. The ice cream processed cheese comprises the following ingredients in parts by weight relative to 100 parts of the total weight: 10-40 parts of single cream, 15-30 parts of original cheese, 2-10 parts of resistant dextrin, 2-40 parts of protein powder, 0.6-4.5 parts of modified starch, 0.1-1 part of emulsifying salt and 0.5-1.5 parts of an emulsifying agent. The processed cheese prepared according to the invention has the soft texture of ice cream, has no ice crystal taste, does not crack in a frozen state, has no bleeding, and is uniform in texture and relatively low in fat content.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to processed cheese with ice cream taste and a preparation method thereof. Background technique [0002] The natural cheese flavor usually appears in the image of salty, sour, and smelly, which is not suitable for Chinese tastes. Processed cheese is processed by adding emulsifying salt on the basis of natural original cheese, so that processed cheese meets the taste of Chinese people. In addition, compared to cheese, which has always been solid and firm, it can be aerated to achieve a fluffy and light taste through the remanufacturing process, thereby bringing a new experience to consumers. [0003] At present, most of the dry matter in ordinary ready-to-eat processed cheese is more than 40%, and it usually has a dense and solid taste. After being directly inflated, it cannot achieve a uniform and light effect, and there will be ice slag when directly frozen. [0004] In addition, wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/084A23C19/082
CPCA23C19/09A23C19/084A23C19/082Y02A40/90
Inventor 陈琳
Owner 内蒙古伊家好奶酪有限责任公司
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