Hand-ripped processed cheese and preparation method thereof

Abstract

The invention discloses a preparation method of hand-ripped processed cheese. The processed cheese comprises the following raw materials: 42-66% of milk solid, 1.5-2.6% of emulsifying salt, 0.3-0.6% of acidity regulator and 15.23-47.54% of water, wherein the milk solid comprises 10-22% of rennet casein, and 15-50% of cheese and one of milk protein powder, whole milk powder and dried skim milk; and the emulsifying salt comprises 0.4-0.7% of sodium hexametaphosphate, 0.9-1.5% of citrates and one of 0.2-0.4% of potassium phosphate, 0.2-0.4% of sodium phosphate, potassium pyrophosphate and sodium pyrophosphate. The preparation method comprises the following steps: (1) mixing the raw materials except the cheese, stirring the mixture at 20-30 DEG C and carrying out shearing and premixing; (2) mixing pulp obtained through premixing with the cheese, heating the mixture to 80-95 DEG C under the condition of stirring and carrying out heat preservation and emulsification under stirring for 4-12 minutes; and (3) cooling and forming the above product within 10 minutes, thus obtaining the processed cheese. The invention also discloses the hand-ripped processed cheese prepared by the method. The hand-ripped processed cheese has low content of fat, excellent hand ripping property and at least six-month shelf life.

Description

technical field

[0001] The invention relates to a hand-torn processed cheese and a preparation method thereof. Background technique

[0002] Cheese is known as "milk gold" because of its rich nutrition and yellowish color. Common hard or semi-hard cheeses, such as cheddar cheese, Gouda cheese, etc., generally require 10kg of raw milk to produce about 1kg of cheese. While nutrition is concentrated, fat is also concentrated. For example, the fat content of gouda cheese is generally in the range of 27% to 33%, and the fat content of cheddar cheese is even as high as 36%. With the improvement of people's living standards, more and more adolescents are obese. Controlling fat intake is one of the effective ways to control obesity; Strict control; and some beauty lovers, like cheese but are afraid that high fat will have an adverse effect on weight. On the other hand, there are not many choices of low-fat cheese in the Chinese market, and it is almost in a blank state. [0003...

Examples

Embodiment 1

[0066] Raw material formula:

[0067]

[0068]

[0069] Preparation:

[0070] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 2 pieces, and the thickness of the blades is 3mm. Without heating, the temperature was controlled at 20°C, and sheared and stirred at 600rpm for 3 minutes to obtain a premixed slurry;

[0071] ② Add cheese and fat products, stir at 600rpm, heat directly with steam to 82°C, keep warm and stir for emulsification, and keep warm for 8 minutes;

[0072] ③Fill into strips with a radius of 0.5×length 12cm, air-cool to 30°C within 10 minutes, and refrigerate at 4°C after forming.

[0073] After determination, the fat content is 5.3%.

Embodiment 2

[0075] Raw material formula:

[0076]

[0077]

[0078] Preparation:

[0079] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blades is 5mm. Without heating, the temperature was controlled at 25°C, and sheared and stirred at 700 rpm for 3 minutes to obtain a premixed slurry;

[0080] ② Add cheese and fat products, stir at 600rpm, heat directly with steam to 90°C, keep warm and stir to emulsify, and keep warm for 5 minutes;

[0081] ③Fill into strips with a radius of 0.5×8cm in length, air-cool to 35°C within 9 minutes, and refrigerate at 6°C after forming.

[0082] After determination, the fat content was 7.0%.

Embodiment 3

[0084] Raw material formula:

[0085]

[0086] Preparation:

[0087] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blades is 5mm. Without heating, the temperature is controlled at 30°C, and the premixed slurry is obtained by shearing and stirring at 100 rpm for 4 minutes;

[0088] ② Add cheese and fat products, stir at 100rpm, heat directly with steam to 95°C, keep warm and stir to emulsify, and keep warm for 6 minutes;

[0089] ③Fill into long strips with a radius of 0.5×10cm in length, water-cool to 25°C within 8 minutes, and refrigerate at 8°C after forming.

[0090] After determination, the fat content was 5.0%.

technical field

[0001] The invention relates to a hand-torn processed cheese and a preparation method thereof. Background technique

[0002] Cheese is known as "milk gold" because of its rich nutrition and yellowish color. Common hard or semi-hard cheeses, such as cheddar cheese, Gouda cheese, etc., generally require 10kg of raw milk to produce about 1kg of cheese. While nutrition is concentrated, fat is also concentrated. For example, the fat content of gouda cheese is generally in the range of 27% to 33%, and the fat content of cheddar cheese is even as high as 36%. With the improvement of people's living standards, more and more adolescents are obese. Controlling fat intake is one of the effective ways to control obesity; Strict control; and some beauty lovers, like cheese but are afraid that high fat will have an adverse effect on weight. On the other hand, there are not many choices of low-fat cheese in the Chinese market, and it is almost in a blank state. [0003...

Examples

Embodiment 1

[0066] Raw material formula:

[0067]

[0068]

[0069] Preparation:

[0070] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 2 pieces, and the thickness of the blades is 3mm. Without heating, the temperature was controlled at 20°C, and sheared and stirred at 600rpm for 3 minutes to obtain a premixed slurry;

[0071] ② Add cheese and fat products, stir at 600rpm, heat directly with steam to 82°C, keep warm and stir for emulsification, and keep warm for 8 minutes;

[0072] ③Fill into strips with a radius of 0.5×length 12cm, air-cool to 30°C within 10 minutes, and refrigerate at 4°C after forming.

[0073] After determination, the fat content is 5.3%.

Embodiment 2

[0075] Raw material formula:

[0076]

[0077]

[0078] Preparation:

[0079] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blades is 5mm. Without heating, the temperature was controlled at 25°C, and sheared and stirred at 700 rpm for 3 minutes to obtain a premixed slurry;

[0080] ② Add cheese and fat products, stir at 600rpm, heat directly with steam to 90°C, keep warm and stir to emulsify, and keep warm for 5 minutes;

[0081] ③Fill into strips with a radius of 0.5×8cm in length, air-cool to 35°C within 9 minutes, and refrigerate at 6°C after forming.

[0082] After determination, the fat content was 7.0%.

Embodiment 3

[0084] Raw material formula:

[0085]

[0086] Preparation:

[0087] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blades is 5mm. Without heating, the temperature is controlled at 30°C, and the premixed slurry is obtained by shearing and stirring at 100 rpm for 4 minutes;

[0088] ② Add cheese and fat products, stir at 100rpm, heat directly with steam to 95°C, keep warm and stir to emulsify, and keep warm for 6 minutes;

[0089] ③Fill into long strips with a radius of 0.5×10cm in length, water-cool to 25°C within 8 minutes, and refrigerate at 8°C after forming.

[0090] After determination, the fat content was 5.0%.

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