50 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 relates to the technical field of yoghourt preparation, in particular to normal-temperature cheese yoghourt capable of promoting calcium absorption and a preparation method of the normal-temperature cheese yoghourt. The normal-temperature cheese yoghurt mainly comprises the following raw materials in parts by weight: 60-70 parts of concentrated milk, 10-15 parts of distilled water, 5-10 parts of single cream, 2-10 parts of cream cheese, 2-10 parts of xylitol, 1-6 parts of starch, 0.1-0.5 part of tricalcium phosphate, 0-0.05 part of mogroside, 0.001-0.005 part of a leavening agent, 0.001-0.006 part of vitamin A and 0.001-0.006 part of vitamin D. The cheese yoghurt is reasonable in component matching, simple and stable in preparation process, free of preservatives and colloids, low in production cost and suitable for industrial production. The prepared product is uniform and stable, tastes fine and smooth, can be stably stored for a long time at normal temperature (at least 6 months at normal temperature), maximally retains the rich flavor and high nutrition density of cheese and the refreshing taste and digestibility of yoghourt, and meets the requirements of consumers on healthy, safe, delicious and convenient high-quality dairy products.

The invention provides cream cheese and a preparation method thereof. The cream cheese has the hardness of 310-323 g, the viscous force of 41-45 g and the elasticity of 0.198-0.219. The hardness, the viscous force and the elasticity of the cream cheese are limited in a proper range, so that the cream cheese has excellent smearing performance and bonding performance. The cream cheese can maintain a stable state when being used as a coating of bread, hardly permeates into the bread, is good in durability, can keep a bonding state with staple food, vegetables and fruits when being used as dipping sauce for mixing the vegetables and the fruits, and is remarkable in wire drawing effect.

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

A pet toy has a recess that is configured to hold a spreadable, edible substance in a manner that allows it to be removed by a pet such as a dog. Examples of the spreadable, edible substance are peanut butter, cream cheese, or a spreadable cheese. The pet toy has a hub with a straight inner wall that defines at least the upper portion of a recess. There are no overhangs so that the recess is easy to clean. A ring-shaped arm is connected to a middle portion of the hub to cause it to tilt when placed on a flat support surface.

The invention describes various plant-based food products such as a meat-mimic, fish mimic or a plant-based dairy product. The plant-based food formulations comprise a plant-based cellulosic material or a dry cellulosic material. Specifically, the invention describes a plant-based smoked salmon, cooked salmon, tuna-mimic and a white-lines mimic. The invention further describes a plant-based yogurt, a plant-based ice cream and a plant-based cream cheese. Furthermore, the invention also provides methods of manufacturing the above plant-based food formulations.

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.

A fat-free soft cream cheese and method of its preparation using aggregates of pea protein hydrolysate; A method of preparing aggregates of pea protein hydrolysate; its use as a fat replacer in fat-free soft cream cheese and other dairy products.

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 invention relates to the technical field of functional food processing, and discloses a medicated diet jasmine soft European and a making process thereof.The jasmine soft European is composed of dough and stuffing, and the dough is prepared from, by weight, 245-250 parts of high gluten flour; 40-50 parts of Chinese yam; 3-3.5 parts of dry yeast; 28 to 30 parts of berry sugar; 2-3 parts of salt; 100 to 105 parts of milk; 18 to 20 parts of butter; 45-50 parts of jasmine tea soup; the stuffing comprises the following materials in parts by weight: 500-505 parts of milk; 95 to 100 parts of cream cheese; 13 to 15 parts of jasmine tea powder; 180 to 200 parts of kasaka powder; 5-8 parts of radix trichosanthis; 10-15 parts of snow pears; the preparation method comprises the following steps: softening the butter at room temperature, steaming and mashing the Chinese yam, soaking the jasmine tea into tea soup according to a ratio of 1: 2 for later use, mixing with other materials to prepare dough, refrigerating, adding the butter and the salt, kneading until a film is formed, performing primary fermentation, uniformly mixing and stirring the stuffing materials, refrigerating and shaping, exhausting, cutting and loosening the dough after the fermentation is completed, and performing secondary fermentation. And finally, fermenting for the second time, and baking until the surface is golden yellow, thereby obtaining the medicated diet jasmine soft rice.

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.

The invention discloses a preparation method of lemon basil cheese sauce in the technical field of lemon basil cheese sauce. Comprising the following steps: step 1, cleaning raw materials such as lemons and basil leaves, and airing water; step 2, rubbing the lemon peel into fine peel scraps by using a rubbing device; cutting the lemons in half, and extruding lemon juice for later use; 3, the softened cream cheese, the lemon juice, the lemon peel and the basil leaves are poured into a lemon basil cheese sauce preparation device to be mixed and prepared, and finally the mixture is filled into a canning bottle; the cheese sauce and the olive oil can be sprayed out and filled at one time, and meanwhile, the olive oil can be excessively and uniformly soaked, added and mixed into the cheese sauce, so that the inside of the cheese sauce can be wrapped by the olive oil, air is isolated, and the shelf life is prolonged; the integrated filling forming is realized, and the working efficiency is improved; and the risk that the sauce is easy to splash during two-time filling is avoided.

The invention provides an edible fresh flower aqueous extract cream cheese product and a preparation method thereof. The edible fresh flower aqueous extract cream cheese product comprises the following raw material compositions: 40%-50% of an edible fresh flower aqueous extract, 15%-20% of cream cheese, 15%-20% of grease, 15%-20% of whole milk powder, 1%-2% of emulsifying salt, 1%-2% of starch, 2%-5% of a sweetening agent, 0.5%-1% of an acidity regulator, 0.1%-0.3% of a stabilizer, 0.1%-0.2% of an emulsifier and 0.05%-0.1% of a preservative, the percentage is the percentage of the mass of each component in the total mass of the raw material composition. The edible fresh flower water extract cream cheese product is rich in nutrition, pleasant in fragrance, uniform and fine in texture, smooth in surface and rich in color.

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 invention relates to a triple cheese slice which comprises cheddar cheese, mozzarella cheese, cream cheese, butter, casein, skimmed milk powder, whey powder, emulsifying salt, a stabilizer, an acidity regulator, beta-carotene and water. The preparation method comprises the following steps: chopping cheddar cheese, mozzarella cheese and cream cheese, mixing the chopped cheddar cheese, mozzarella cheese and cream cheese with butter, casein, skimmed milk powder, whey powder, emulsifying salt, a stabilizer, an acidity regulator and water, performing melting treatment, performing sterilization treatment after melting, performing emulsification, and finally performing cooling molding to obtain a finished product. According to the method disclosed by the invention, the obtained triple cheese slices are moderate in hardness, free from the problem of oil leakage and good in flavor, and the problems of oil leakage and slightly hard texture after the cheddar cheese, the mozzarella cheese and the cream cheese are mixed and melted are solved.

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 provides a pure milk fat whipping-free milk cover and a preparation method thereof. The milk cover comprises the following raw materials in percentage by weight: 30%-40% of single cream, 10%-20% of cream cheese, 30%-40% of milk, 5%-10% of condensed milk, 2%-6% of white granulated sugar, 5%-10% of malt syrup, 0.5%-1.0% of edible salt and 0.5%-1.0% of a compound emulsion stabilizer, wherein the dry matter content is 40%-50%; the protein content is 3-4%; the compound emulsion stabilizer comprises sodium carboxymethyl cellulose, and the addition amount of the sodium carboxymethyl cellulose is 0.05-0.2%. The pure milk fat whipping-free milk cover provided by the invention has good flowability and product stability, can guarantee the appearance and distribution stability of the product, can complete the whipping operation of the milk cover at a factory end, can be directly unfrozen and used in a tea drink store, is convenient and rapid, and guarantees the uniformity of the quality of products in chain / franchise stores.

The invention belongs to the technical field of cheese, and discloses cheese and a preparation method thereof, and the cheese comprises the following raw material components: an outer layer raw material component: 50% of crushed mozzarella cheese; 20% of cheddar cheese; 1.5% of emulsifying salt; 10% of butter; 0.2% of xanthan gum; 18% of water; 0.3% of a pigment; and the inner layer comprises the following raw material components: 60% of cream cheese. Through the synergistic effect of gradient cooling and stabilizer adding, outer layer cracking can be effectively prevented; staged cooling is adopted for gradient cooling, the outer layer solidification speed is slowed down, the inner and outer layer shrinkage difference is balanced, and thermal stress concentration caused by sudden temperature drop is avoided; the stabilizer and the emulsifying salt form a three-dimensional network structure, so that the ductility and tensile strength of the outer layer are enhanced, and meanwhile, moisture is locked to prevent hardening and brittle rupture; the combination of the two disperses the mechanical stress, maintains the balance between the flexibility of the outer layer and the fluidity of the inner layer, and significantly improves the structural stability of the product.

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 invention relates to processed cheese capable of refrigerated storage and a method for manufacturing same. The processed cheese comprises cream cheese, Mozzarella cheese, fresh cream, sugars, milk, starch, gelatin, a concentrate, and potassium sorbate. Also, the method for manufacturing same comprises: a first step of mixing cream cheese and Mozzarella cheese with sugar, starch, and a concentrate; a second step of mixing fresh cream, starch syrup, and potassium sorbate with gelatin and milk; a third step of blending the mixture obtained in the first step and the mixture obtained in the second step; a fourth step of heating the blended mixture obtained in the third step; a fifth step of placing the heated mixture obtained in the fourth step in a mold and rapidly freezing same; and a sixth step of aging the rapidly frozen mixture obtained in the fifth step.