28 results about "Cream cheese" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

The application discloses a cream cheese and a preparation method and application thereof, and relates to the technical field of dairy products. The raw material of the cream cheese comprises light cream, the content of saturated fatty acids of the light cream is 69-72 wt%, the content of butyric acid in the light cream is 3-4 wt% based on total fatty acids, the content of myristic acid is 10-12 wt%, the content of palmitic acid is 32-35 wt%, the content of stearic acid is 8-11 wt%, and the ratio of palmitic acid to stearic acid is 3-4:1. The cream cheese is subjected to gradient temperature recovery ripening after filling, and the specific process is as follows: after filling, the cream cheese is cooled to 4-6 DEG C at a cooling rate of 1-2 DEG C / min, then is heated to 12-15 DEG C at a heating rate of 0.1-0.6 DEG C / min, is kept for 4-6 h, and is cooled to 4-6 DEG C again at a cooling rate of 0.6-2.2 DEG C / min. The cream cheese disclosed by the application has a more concentrated and layered flavor, and has a delicate and soft texture and good spreadability.

The present utility model relates to a food composition, specifically a squash (Cucurbita moschata) tart in which squash (Cucurbita moschata) serves as the principal filling ingredient. Squash (Cucurbita moschata) is underutilized in commercial pastries due to its high moisture content and the perceived difficulty of developing a stable, smooth-textured tart filling. It provides nutritional benefits, being rich in beta-carotene, vitamins, and dietary fiber. The composition comprises puréed squash (Cucurbita moschata), all-purpose flour, milk, cream cheese, white sugar, butter, de-shelled whole egg, cornstarch, yeast, vanilla extract, and salt. The utility model further discloses a preparation method involving steaming the squash (Cucurbita moschata) to enhance sweetness, soften coarse fibers, and retain nutrients prior to puréeing. The resulting squash (Cucurbita moschata) purée is combined with wet and dry ingredients to form a uniform mixture, which is baked to achieve a smooth and cohesive tart structure with consistent quality.

The invention relates to smearing type cream cheese as well as a preparation method and application thereof. The preparation method of the smearing type cream cheese comprises the following steps: (1) inoculating a complex microbial inoculant into cow milk, performing fermentation treatment to obtain a curd block, performing demulsification on the curd block, and performing centrifugal whey removal treatment; and (2) backfilling single cream in the curd blocks subjected to centrifugal whey discharge treatment, mixing with a thickening agent, stirring, emulsifying, and homogenizing to obtain the smearing type cream cheese. The smearing type cream cheese is fine and smooth in texture, moderate in hardness and easy to smear, has unique and rich fermentation flavor and fresh fragrance, effectively solves the problem that traditional cream cheese is single in flavor, has good flavor layering sense, can be matched with bakery foods such as shellfish and toast, and has good integration with smeared objects in flavor.

The application generally relates to a method of combining cheese and curated spices then placing the product in a ceramic smoker for a designated amount of time. The application relates more specifically to a method of combining cream cheese and spices, using natural wood to heat the ceramic smoker and natural wet wood chips to create a unique smoked flavor. This method produces thoroughly smoked and spiced soft cheeses that are packaged and ready to ship nationwide.

The invention relates to the technical field of food processing, and particularly discloses a preparation method of tea-flavor macaron. The method comprises the following steps: mixing sieved tea powder, almond powder and powdered sugar to prepare mixed powder; adding the fine sugar into the egg white for several times, and beating to obtain the protein cream; mixing the mixed powder with the protein cream to prepare paste, airing the skin, and baking to prepare a cake shell; meanwhile, boiling unsalted butter by using tea dust, and mixing the unsalted butter with butter and cream cheese to obtain stuffing; and finally, preparing the cake shell and the stuffing into a finished product of the tea-flavored macaron. The optimal formula is optimized and determined through an orthogonal test and comprises 3g of tea powder, 45g of almond powder, 40g of powdered sugar, 37g of egg white and 37g of berry sugar. According to the preparation method provided by the invention, the sweet and greasy taste of the traditional macaron is effectively neutralized by adding the tea powder, so that the cake shell is crisp and soft, the interior is soft and glutinous, and meanwhile, the tea polyphenol is introduced, so that the macaron product is endowed with richer taste and nutritional value.

The invention relates to a jam inner core used in cheese food and a preparation method thereof. The jam inner core comprises the following components in parts by weight: 10-40 parts of water, 5-20 parts of cream cheese, 10-30 parts of cream, 40-55 parts of jam, 0.5-2 parts of a stabilizer, 0.5-1 part of a thickener and 0.01-0.1 part of a bacteriostatic agent. According to the scheme provided by the invention, the jam inner core has good flowability under the condition that a large amount of jam is added into the jam inner core, and the jam inner core can keep a relatively low pH value under the condition that the jam inner core does not contain an acidity regulator, so that the shelf life can be prolonged.

A plant-only cheese flavoring replacement system in food products is provided. The plant-only cheese flavoring replacement system in food products is prepared by mixing a) 10-35% by weight of a fruit source, b) 10-40% by weight of a vegetable source, and c) 5-25% by weight of herbs and spices source. This plant-only cheese flavoring replacement system in food products can be effectively added to snacks like crackers, chips, and popcorn, dairy products such as cream cheese, sour cream, and yogurt to create cheese-based dips and spreads.

The present invention relates to a method for producing a confectionery, in particular tiramisu, comprising the steps of a. subjecting white chocolate to a tempering process by i. melting said white chocolate at a temperature of at least 40°C and ii. spreading the melted chocolate on a cooling surface, wherein the chocolate cools to a temperature in a range from 26 to 30°C and a tempered chocolate is obtained; b. sponge pieces, in particular sponge finger pieces, are mixed with the tempered chocolate obtained in step a.ii and with coffee in order to obtain a confectionery base; c. a confectionery intermediate layer comprising sugar and egg yolk as well as cream and / or a cream cheese, in particular mascarpone, is distributed on the confectionery base; and d. truffle chips are distributed on the confectionery intermediate layer in order to obtain a bouquet layer.

The invention relates to the technical field of cream cheese, in particular to zero-emission whey fat-reducing cream cheese and a preparation method thereof. The preparation method comprises the following steps: heating raw milk, adding milk protein powder, a stabilizer, a sweetening agent and table salt, and performing heat preservation and stirring to obtain a hydrate material; mixing the hydrate material with single cream, and stirring while keeping the temperature; performing sterile homogenization on the material to obtain a homogenized material; the homogenizing pressure is 15 to 25 MPa, and the homogenizing temperature is 60 to 70 DEG C; sterilizing the homogenized material to obtain a sterilized material; cooling the obtained sterilized material, inoculating a leavening agent and chymosin, fermenting and curdling to obtain curdled blocks; and cutting, stirring and smoothing the curd blocks, filling, and cooling to a preservation temperature to obtain the zero-emission whey fat-reducing cream cheese. While zero discharge of whey and simplification of the process are realized, fat of the product is remarkably reduced, and the prepared product is silky in taste, appropriate in acidity and stable in texture.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

The invention relates to the technical field of food, in particular to a mulberry and raspberry cake roll and a preparation method thereof.The mulberry and raspberry cake roll comprises a cake base body, stuffing and cream, and the stuffing and the cream are arranged in the cake base body; the cake base body comprises the following raw materials: cream cheese, refined salt, drinking water, soybean oil, wheat flour, a compound leavening agent, egg yolk liquid, egg white liquid, a compound cake acidity regulator, fructo-oligosaccharide, white granulated sugar, blackcurrant flavored fruit paste and a natural purple coloring agent. Compared with the prior art, the mulberry fruit cake roll has the advantages that the mulberries and various berries are ingeniously blended into the cake roll, so that the flavor level of the product is improved, the functional health attribute of the product is enhanced, differentiated products are favorably made, and young consumer groups are met; through functional attributes of strengthening oxidation resistance and regulating intestinal health, the nutritional additional value of the cake roll is improved, and the dual requirements of consumers on delicious taste and health maintenance are met.

A spreadable cheese analogue composition comprising from 15% to 40% by weight of a fat composition; from 1% to 45% by weight of a starch; from 0% to 15% by weight of non-animal protein; and from 35% to 85% by weight of water; wherein the fat composition comprises coconut oil and a vegetable liquid oil; and wherein the fat composition comprises from 40% to 85% by weight of coconut oil and from 15% to 60% by weight of a vegetable liquid oil, preferably from 60% to 85% by weight of coconut oil and from 15% to 40% by weight of a vegetable liquid oil, and more preferably from 60% to 80% by weight of coconut oil and from 20% to 40% by weight of a vegetable liquid oil.

The present application relates to a kind of mini basque cheese cakes and its preparation method, the preparation method includes preparation: according to the preparation amount of each raw material preparation;Raw material processing: formula amount of cream cheese is stirred to smooth, formula amount of thickening agent and sweetening agent is mixed uniformly to obtain mixture;Emulsification: mixture is added cream cheese, milk cream and egg liquid and is emulsified;First temperature control: the cheese batter made is filled into mousse ring, is stored in refrigerator and is first temperature control;High-temperature fast baking: cheese batter is carried out high-temperature fast baking;Second temperature control: the cake removed from oven is moved to freezer and is rapidly cooled, and is removed from freezer;Shaping: after the cake after demoulding is placed in cold storage and matures, the cake that needs to be frozen is quick-frozen to-10 ℃ or below, and is stored in freezer.The basque cheese cake obtained by the preparation method has good mouth feel, and the cheese eating feeling is smoother and melts in mouth.

This invention relates to the field of food processing technology, specifically disclosing a rose-flavored rice bread and its preparation method, comprising a bread dough and a filling; the filling includes Xiaogan rice wine, cream cheese, rose jam, cornstarch, and rose petals, in parts by weight: 100 parts Xiaogan rice wine, 60 parts cream cheese, 18 parts rose jam, 9 parts cornstarch, and 3 parts rose petals; the preparation method includes: mixing and heating Xiaogan rice wine and cornstarch, adding cream cheese and rose petals and stirring until thick, then cooling to obtain the filling; preparing a bread dough containing glutinous rice flour scalded dough, wrapping the filling inside, shaping, and baking. This invention, through the synergistic effect of Xiaogan rice wine, cream cheese, and cornstarch, enables the filling to achieve excellent thermal stability and water retention, effectively solving the technical problem of high-moisture fillings easily collapsing and leaking during baking, resulting in a rice bread with a unique flavor, delicate texture, and full shape.

The invention discloses cream cheese as well as a preparation method and application thereof, and relates to the technical field of dairy products. Raw materials of the cream cheese comprise single cream, the saturated fatty acid content of the single cream is 69-72 wt%, the content of butyric acid in the single cream is 3-4 wt%, the content of myristic acid in the single cream is 10-12 wt%, the content of palmitic acid in the single cream is 32-35 wt%, the content of stearic acid in the single cream is 8-11 wt%, and the ratio of palmitic acid to stearic acid is (3-4): 1. The cream cheese is subjected to gradient temperature returning ripening after being filled, and the specific process is as follows: after being filled, the cream cheese is cooled to 4-6 DEG C at the speed of 1-2 DEG C / min, then is heated to 12-15 DEG C at the speed of 0.1-0.6 DEG C / min, is subjected to heat preservation for 4-6 hours, and then is cooled to 4-6 DEG C at the speed of 0.6-2.2 DEG C / min. The cream cheese disclosed by the invention is richer in fragrance, more layered, fine and soft in texture and good in smearing property.

This application provides a caviar-encased cheese popping pearl and its preparation method. The caviar-encased cheese popping pearl includes popping pearl particles and a protective liquid. The popping pearl particles include an inner core and a colloidal solution. The inner core includes the following components in the indicated mass percentages: calcium lactate 1%-2%, calcium chloride 0.05%-0.1%, white sugar 20%-30%, guar gum 0.01%-0.03%, xanthan gum 0.1%-0.2%, gellan gum 0.01%-0.05%, cream cheese 10%-20%, citric acid 0.2%-0.4%, and caviar 2%-5%, with the balance being water. By using a combination of xanthan gum, guar gum, and gellan gum, caviar can adhere to popping boba particles using the compounded colloids. Gellan gum provides good viscosity and gel strength. When used in combination with xanthan gum and guar gum, the viscosity of xanthan gum has a synergistic effect on the entire colloid system. By controlling the amount of guar gum, xanthan gum, and gellan gum, the adhesion of caviar particles can be ensured, while preventing excessive gellan gum from hardening the surface of the popping boba and ensuring the taste of the finished product.

The invention relates to the technical field of food, in particular to a red velvet cake and a preparation method thereof. The invention relates to a red velvet cake which comprises a red velvet cake blank and cheese stuffing, and is characterized in that the red velvet cake blank comprises the following raw materials in percentage by weight: 6.36% of mascarpone cheese, 33.30% of whole egg liquid, 9.43% of soybean oil, 39.55% of premixed flour, 1.76% of wheat flour, 6.96% of drinking water, 1.76% of white granulated sugar and 0.88% of a compound emulsifier; the cream stuffing is prepared from the following raw materials in parts by weight: 0.64% of gelatin, 9.57% of whole milk, 41.96% of KIRI cream cheese, 7.02% of Mascarpone cheese, 4.47% of hawk label condensed milk, 0.06% of salt, 9.97% of white granulated sugar, 22.33% of single cream and 3.99% of neutral mousse powder. Compared with the prior art, the red velvet cake and the preparation method thereof have the advantages that the attractive appearance and the taste of the cake roll are improved, and the popular degree is improved.

The invention relates to the technical field of food processing, in particular to a preparation method of low-lactose fermented cream cheese suitable for people with lactose intolerance. Through the key steps of stabilizer pretreatment, sectional beta-galactoside enzymolysis, compound leavening agent acid-controlled fermentation, low-temperature centrifugation, homogenizing redissolution and the like, the lactose residue is further reduced, and meanwhile, the excellent texture and flavor are kept. The method does not need ultrafiltration equipment, the enzyme can be recycled, the method is suitable for industrial production, the contradiction between incomplete lactose removal and texture deterioration in the prior art is solved, and the method has remarkable economic benefits and social values.

The invention discloses cheese sauce, cheese-flavored thick milk and a preparation method thereof, and the cheese sauce comprises the following raw materials in 1000 parts by weight: 300-500 parts by weight of natural cheese, 60-160 parts by weight of skimmed milk powder, 30-100 parts by weight of white granulated sugar, 7-12 parts by weight of emulsifying salt, 1-2 parts by weight of hydroxy propyl distarch and the balance of water. The natural cheese comprises cream cheese, 12-month mature cheddar cheese and 24-month mature cheddar cheese in a mass ratio of (5-6): (2-3): 1. The cheese-flavored thick milk prepared by adopting the cheese sauce disclosed by the invention has rich, mellow and smooth flavor and taste, and the purpose of cheese fragrance can be achieved without adding essence; meanwhile, the thickness of the cheese-flavored thick milk can be effectively improved under the condition that the stability is effectively guaranteed, and the effect is very remarkable.

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and / or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese.

The invention provides salt-reduced cream cheese and a preparation method thereof, the salt-reduced cream cheese comprises cream cheese, cream, salt and ternary composite particles, and the ternary composite particles are obtained by adding a zein nanoparticle dispersion liquid into a locust bean gum and nOSA starch mixed solution, stirring until the reaction is complete and then freeze-drying. According to the invention, amphiphilic zein-nOSA starch-locust bean gum ternary composite nanoparticles are introduced into a casein-dominated reproduced cream cheese matrix, so that the hot filling viscosity during processing can be remarkably improved, the fat particle size of a salt-reduced cheese product is effectively reduced, a uniform and firm net structure is formed, and the salt-reduced cheese has a good salt-reduced effect. Therefore, the viscoelasticity, the smearing property and the lubricity of the cheese are enhanced, the texture property and the rheological property of the salt-reduced cream cheese are greatly improved, and the stability of the product in the shelf life is improved.

This invention belongs to the field of food baking technology and provides a controllable baking method for a caramelized Basque cake, comprising: preparing raw materials according to the recipe; wherein the raw materials include cream cheese, heavy cream, thickener, sweetener, and egg liquid, and the sweetener is a mixture of granulated sugar and brown sugar; stirring the cream cheese until smooth; mixing the thickener and sweetener evenly to obtain a mixture; adding the mixture to the cream cheese and stirring evenly, then adding the heavy cream and egg liquid and stirring to obtain a cheese batter; pouring the cheese batter into a mold, placing it in a preheated oven, reducing the temperature to 210~220℃ and baking for 25~35 minutes, then removing from the oven; cooling to room temperature and refrigerating for storage. This invention achieves a Basque cake with a deeper color and richer aroma, and is the only one that does not suffer from a diminished aroma due to increased baking temperature, nor does it have a lower appearance score due to excessively dark color. Simultaneously, the texture is closer to semi-baked, with almost no molten center.