Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Production process of fresh fruity cheese

A production process and fresh technology, applied in the field of food processing, can solve the problems of incomplete nutrition and single taste, and achieve the effect of moderate thickness, simple process and good taste

Pending Publication Date: 2022-08-09
山东比逗仕食品有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a production process of fresh fruity cheese, which solves the problems of single taste and incomplete nutritional components of traditional cheese

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The embodiment of the present invention provides a kind of production process of fresh fruit-flavored cheese, comprising the following steps:

[0026] S1. Raw material pretreatment: choose fresh non-antibiotic milk, the fat of each 100g raw milk is 3.3%, the protein is 2.9%, and the pH value is 6.4. After standardization, the raw milk is obtained for use, and fresh fruits are used to wash and peel. After removing the core, put it into the juice extraction equipment, filter the pulp residue through the filter gauze, and obtain the juice liquid for use, and finally mix the raw milk and the juice liquid to obtain the mixed milk;

[0027] S2. Pasteurization: Sterilize the mixed milk prepared in step S1 by sterilizing at 62°C for 25 minutes. After pasteurization, the mixed milk is placed in a container and cooled to 28°C at room temperature;

[0028] S3. Curd: pour the sterilized mixed milk into the cheese tank, the temperature should be controlled at 30°C, pH 6.4, when the ...

Embodiment 2

[0036] The embodiment of the present invention provides a kind of production process of fresh fruit-flavored cheese, comprising the following steps:

[0037] S1. Raw material pretreatment: choose fresh non-antibiotic milk, the fat of each 100g raw milk is 3.5%, the protein is 3.1%, and the pH value is 6.8. After standardization, the raw milk is obtained for use, and fresh fruit is used for washing and peeling. After removing the core, put it into the juice extraction equipment, filter the pulp residue through the filter gauze, and obtain the juice liquid for use, and finally mix the raw milk and the juice liquid to obtain the mixed milk;

[0038] S2. Pasteurization: Sterilize the mixed milk prepared in step S1 by sterilizing at 65°C for 30 minutes. After pasteurization, place the mixed milk into a container and cool it to 32°C at room temperature;

[0039] S3. Curd: pour the sterilized mixed milk into the cheese tank, the temperature should be controlled at 34°C, pH 6.4, when th...

Embodiment 3

[0045] In the above embodiment, in step S1, the fruit includes one of apples, citrus, pears, grapes, bananas, mangoes, pineapples and strawberries, and in step S3, the starter includes yeast, Lactobacillus casei, koji, rice bran, staphylococcus , one of honey and stearyl stearate, after step S7, the cheese block is soaked in a 6%-8% salt solution, and 0.06% calcium chloride and citric acid are added at the same time, so that the pH value of the solution reaches 4.6, Mature for 55-60 days at 8-10°C, and then store at 2-4°C. The mixing ratio of raw milk and fruit juice in step S1 is (8-9): (1-2), The filter gauze in step S1 is 60-80 mesh, and the cutting method in step S3 is: the curd condition must be checked before starting to cut, which is very critical. Generally, a spatula is inserted under the curd to lift up, and the cracks are straight and Neat, no small pieces of curd remain, and the whey is transparent, you can cut it. First, use a tool to cut the curd away from the wa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a production process of fresh fruity cheese, and relates to the technical field of food processing. The invention relates to a production process of fresh fruity cheese, which comprises the following steps: pretreating raw materials, mixing raw milk with fruit juice to obtain mixed milk, pasteurizing, injecting the disinfected mixed milk into a cheese vat for curding, heating and stirring to harden curds, inclining the cheese vat to drain liquid, and blanching, and gently stretching, stirring and crossly turning over until the surface is smooth and shiny, can be drawn into filaments, has viscosity and is not sticky to hands, then kneading and shaping, and putting into a shaping mold. The fruit juice is added into the raw material cow milk, the curdled milk is heated, stirred and hardened, and blanched, so that the taste of the cheese is adjusted, the coordination of the taste and flavor is achieved, and the cheese is rich in vitamins and more balanced in nutritional ingredients due to the added fruit juice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of fresh fruit-flavored cheese. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yogurt. They are all made through the fermentation process and contain lactic acid bacteria that can provide health care, but the concentration of cheese is higher than that of yogurt. , similar to solid food, and therefore richer in nutritional value, but the taste, taste and nutritional content of traditional cheese cannot meet the needs of consumers, so the inventor proposes a production process for fresh fruit-flavored cheese. SUMMARY OF THE INVENTION [0003] (1) Technical problems solved [0004] Aiming at the deficiencies of the prior art, the present invention provides a production process of fresh fruit-flavored cheese, which solves the problems of traditional cheese with single taste...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/032
CPCA23C19/09A23C19/032A23C19/0323
Inventor 张开建李义文
Owner 山东比逗仕食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com