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Low fat and reproduction type cheese, and its prepn. method

A technology for processed cheese and low-fat, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of high fat content, complex preparation process, poor taste and flavor, etc., and achieves low fat content, simple preparation process, Nutritional health effects

Active Publication Date: 2007-01-31
WANDASHAN MILK IND HEILONGJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the existing cheese products generally have defects such as poor taste and flavor, high fat content, complicated preparation process, etc., which need to be improved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take each raw material (unit: kg) according to the following parts by weight:

[0032] Compound cheese powder 3.3, butter 0.5, concentrated milk protein 0.8, inulin 1, citric acid 0.05, emulsification stabilizer 0.13;

[0033] Wherein the preparation method of compound cheese powder is as follows: take raw material (unit: kg) by following weight: gouda cheese powder 1.32, cheddar cheese powder 1.32, 7-8 months of maturity 5-6 months 0.33 of Adam cheese powder for 1 month and 0.33 of Parmesan cheese powder for 10 to 12 months are obtained by mixing the above raw materials together.

[0034] The emulsion stabilizer consists of the following raw materials (unit: kg): locust bean gum 0.02, carrageenan 0.05, disodium hydrogen phosphate 0.01, sodium citrate 0.02, sodium hexametaphosphate 0.015 and sodium tripolyphosphate 0.015.

[0035] In a melting pot (Stephan Company), mix butter with water and heat it at 45°C to melt; mix inulin and emulsification stabilizer and fully di...

Embodiment 2

[0037] Take each raw material (unit: kg) according to the following parts by weight:

[0038] Compound cheese powder 2, butter 0.5, concentrated milk protein 0.5, inulin 0.5, citric acid 0.05, emulsification stabilizer 0.06, white sugar 0.01;

[0039] Wherein the preparation method of compound cheese powder is as follows: take raw material (unit: kg) by following weight: Gouda cheese powder 0.8 for 5 to 6 months, Cheddar cheese powder 0.8 for 5 to 6 months, 0.8 for 7 to 8 months Adam cheese powder 0.1 and 10-12 month old Parmesan cheese powder 0.1, mix the above raw materials together.

[0040] The emulsion stabilizer is composed of the following raw materials (unit: kg): locust bean gum 0.01, carrageenan 0.01, disodium hydrogen phosphate 0.01, sodium citrate 0.01, sodium hexametaphosphate 0.01 and sodium tripolyphosphate 0.01.

[0041] In a melting pot, mix butter and water and heat it at 40°C to melt; mix white sugar, inulin and emulsification stabilizer and fully dissolve ...

Embodiment 3

[0043] Take each raw material (unit: kg) according to the following parts by weight:

[0044] Compound cheese powder 4, butter 1, concentrated milk protein 1, inulin 1, citric acid 0.2, emulsification stabilizer 1.28, white sugar 0.5, salt 0.2, essence 0.02;

[0045] Wherein the preparation method of compound cheese powder is as follows: take raw material (unit: kg) by following weight: Gouda cheese powder 1.6, 5-6 months Cheddar cheese powder 1.6, 7-8 months maturity 0.4 of Adam cheese powder for 1 month and 0.4 of Parmesan cheese powder for 10 to 12 months are obtained by mixing the above raw materials together.

[0046] The emulsion stabilizer is composed of the following raw materials (unit: kg): 0.04 locust bean gum, 0.04 carrageenan, 0.3 disodium hydrogen phosphate, 0.3 sodium citrate, 0.3 sodium hexametaphosphate and 0.3 sodium tripolyphosphate.

[0047]In a melting pot, mix butter and water and heat it at 50°C to melt; mix white sugar, salt, essence, inulin and emulsi...

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PUM

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Abstract

A regenerated low-fat cheese is proportionally prepared from composite cheese powder, butter, concentrated lactoprotein, granular white sugar, powdered chrysanthemum flower, citric acid, and emulsifying stabilizer. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a cheese product and a preparation method thereof, in particular to a low-fat processed cheese prepared from several natural cheeses and a preparation method thereof, belonging to the field of food. Background technique [0002] Processed cheese is a food made from one or several kinds of natural cheeses, crushed, mixed, heated, melted and emulsified with an emulsifier, with or without adding other food components. It is rich in high-quality full-price protein , fats, sugars, organic acids, minerals and other nutrients. [0003] Although the per capita consumption of cheese in the Asia-Pacific region has not grown significantly in the past five years, it has grown rapidly. Among them, processed cheese is the fastest growing segment in the dairy market. This is mainly because processed cheese can provide consumers with tastier, healthier, innovative or more convenient products. [0004] The production and consumption of cheese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00A23C19/02
Inventor 秦兰霞焦发道刘昊杨晓波王建鑫李凯锋马景友
Owner WANDASHAN MILK IND HEILONGJIANG
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