CN102334557A - Inflatable tiramisu processed cheese and preparation method thereof - Google Patents
Inflatable tiramisu processed cheese and preparation method thereof Download PDFInfo
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- CN102334557A CN102334557A CN201110328066XA CN201110328066A CN102334557A CN 102334557 A CN102334557 A CN 102334557A CN 201110328066X A CN201110328066X A CN 201110328066XA CN 201110328066 A CN201110328066 A CN 201110328066A CN 102334557 A CN102334557 A CN 102334557A
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Abstract
The invention discloses inflatable tiramisu processed cheese and a preparation method thereof. The preparation method comprises the following steps of: (1) melting and mixing raw materials; (2) homogenizing the mixed raw materials and performing pasteurization; (3) refrigerating and emulsifying; and (4) inflating, encapsulating and refrigerating and storing at low temperature. By the method, the processed cheese is adjusted in the structure aspect, refrigerated and emulsified, inflated, encapsulated, and refrigerated and stored at low temperature; the method is simple in operation and low in cost; and the inflatable cheese has uniform texture and exquisite mouthfeel and does not collapse.
Description
Technical field
The present invention relates to a kind of inflation and lift rice Soviet Union reproduced cheese, particularly relate to a kind of inflation and lift rice Soviet Union's reproduced cheese and manufacturing approach thereof.
Background technology
Common in the market processed cheese is main with sheet with smearing shape; And have a lot of Puffer-type leisure sweets on market, to sell fiery on the market; Be similar to " lifting Mi Su ", " mousse " etc.,, enrich product line in order to make the cheese product more attractive; When satisfying nutrition, increase the fashion element, hope that the inflation that a kind of similar leisure sweets of release " lifts Mi Su " lifts a rice Soviet Union reproduced cheese.
From the production technology of present reproduced cheese, " inflation " this requirement cannot realize basically, because reproduced cheese is to adopt stored under refrigeration in thawing, homogeneous, sterilization, can, packing, the freezer.
If adopt the ice-cream processing mode of cold drink, the cheese temperature then need reach below-25 ℃, and cheese is as processing through refrigerator; Can play the effect of expansion, final products will be sold with the form of refrigeration, after the freezing thawing slump of cheese institutional framework can take place; Fat is separated out, and mouthfeel is too poor.
Summary of the invention
Technical problem to be solved by this invention provides a kind of inflation and lifts rice Soviet Union's reproduced cheese and manufacturing approach thereof, and it stores reproduced cheese structural adjustment, refrigeration emulsification, inflation, can, deepfreeze.
The present invention solves above-mentioned technical problem through following technical proposals: a kind of inflation lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that it may further comprise the steps:
(1) raw materials melt is mixed;
(2) mixed raw material homogeneous, pasteurize is handled;
(3) refrigeration emulsification;
(4) inflation, can, deepfreeze store.
Preferably, the melting mixing of said step (1) is that the raw material shear agitation is mixed, and shear rate is 800～1800rpm; Described melt temperature is 80～90 ℃.
Preferably, the homogenization pressure of said step (2) is 10～20MPa; The laggard trip temperature of homogeneous is that 85～95 ℃, time are that 3 minutes～10 minutes pasteurize is handled.
Preferably, the refrigeration emulsifying temperature of said step (3) is 4～8 ℃, refrigerates 8 hours.
Preferably, the described inflation of said step (4) is that the good material of refrigeration emulsification is taken out, and adjustment charger operating temperature drops to 2 ℃, and aeration quantity is 40-60%.
Preferably, said raw material comprises natural cheese, sweetener, emulsifying agent, stabilizing agent and water.
Preferably; Said natural cheese refers to that with cow's milk or mixing breast be raw material; Add leavening and renin, through curdled milk, milk ejection is clear, squeezing process obtains cheese product, its composition is generally: fat content 24-34% (mass percent); Protein content 8-28% (mass percent), moisture 35-55% (mass percent).
Preferably, said sweetener comprises sucrose, HFCS, corn syrup.
Preferably, said stabilizing agent comprises one or more in carragheen, gelatin, agar, locust bean gum, sodium alginate and the konjac glucomannan.
The inflation that the manufacturing approach that the present invention also provides above-mentioned inflation to lift rice Soviet Union reproduced cheese prepares lifts rice Soviet Union reproduced cheese.
Positive progressive effect of the present invention is: one, with the difference of the common reproduced cheese in market; Common reproduced cheese has only product on chip, as to smear state on the market; The product of the present invention's inflation is fine and smooth, soft more on mouthfeel, and just melt in the mouth has enlarged the reproduced cheese product scope.Two, designed inflation and lifted rice Soviet Union reproduced cheese gas filling technology,, increased gas filling technology, developed the new purposes of charger to reproduced cheese unique process characteristic and storage conditions; Cost simple to operate is low; The quality of inflation cheese is even, and delicate mouthfeel does not subside.Three, the reproduced cheese prescription of uniqueness, emulsifying effectiveness of the present invention is even, does not subside after the inflation; What delicate mouthfeel, similar dessert lifted Mi Su is easy to take etc. characteristics, during component design; Make its emulsification even with hydrophilic emulsifier, strengthen the inflation back and form the uniformity film, improve with carragheen, gelatin, locust bean gum and do not subside after structural stability makes its inflation; With mouthfeel preferably cream cheese and rare cream guarantee delicate mouthfeel, reach product and be easy to take.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
The raw material that uses among the embodiment all is the raw material that can buy commonly used;
The capital equipment that uses among the embodiment:
Shear pot: manufactured such as Stephen Universal machine UM/SK 5, Sympak Asia Pacific Pte Ltd, volume 2kg/ batch.
Charger: Ya Lusi Industrial Equipment Co., Ltd in Foshan makes, A20, treating capacity 5L/ hour.
Raw material comprises natural cheese, sweet taste material, emulsifying agent, stabilizing agent and water etc.Natural cheese refers to cow's milk or to mix breast be raw material, adds leavening and renin, the cheese product that technologies such as, squeezing clear through curdled milk, milk ejection obtain; Its composition is generally: fat content 24-34%; Protein content 8-28%, moisture 35-55%, percentage are mass percent.Sweetener comprises sucrose (white granulated sugar), HFCS, glucose syrup, corn syrup and other material that can bring sweet taste and can replenish solid content.Emulsifying agent is this area emulsification salt commonly used and emulsifier combination; Emulsification salt is preferable is preferable in sodium polyphosphate, potassium polyphosphate, natrium citricum, potassium citrate, tertiary sodium phosphate and the potassium phosphate one or more; Better is sodium polyphosphate and/or potassium polyphosphate, natrium citricum and/or potassium citrate and, the mixture of tertiary sodium phosphate and/or tripotassium phosphate, emulsifying agent are common emulsifying agent; Preferable is single; Double glyceride, sucrose ester, sorbester p18, one or more in Tween 80 and the lecithin, emulsification salt is 6 with non-salt emulsifying agent preferred mass ratio: 1-15: 1.Stabilizing agent be for can be used for dairy products and to form stronger, the non-brittle colloid of gel, and stabilizing agent is preferable is in carragheen, gelatin, agar, locust bean gum, sodium alginate and the konjac glucomannan one or more.That proportion of raw materials is preferable is natural cheese 15-50%; Sweetener 20%-50%; Butter oil 5-50%; Emulsifying agent 2-8%; Stabilizing agent 0.5-5.0%; Water 25-60%, percentage are mass percent.Can also add in dairy products, flavor substance, the acidity regulator one or more among the present invention.What the consumption of dairy products was preferable is≤20%; What the consumption of flavor substance was preferable is≤0.1%; What the consumption of acidity regulator was preferable is≤08%; What the consumption of pigment was preferable is≤0.01%.Described dairy products refer to improve the material of milk solids content, one or more that preferable is in other milk ingredients of whole milk powder, skimmed milk power and whey powder; Flavor substance, acidity regulator and pigment are the conventional material that adds in this area, as, flavor substance is flavoring essence, spices; Acidity regulator is a citric acid.Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Embodiment 1
Raw material: natural cheese 15%; Butter 10%; Whey powder 5%; Corn syrup 30%; Emulsifying agent 3% (citrate sodium 0.3%, sodium phosphate trimer 1.5%, monoglyceride 0.5%, locust bean gum 0.7%); Carragheen 4%; Water 33%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1000rpm, and melt temperature is 80 ℃.
2. mixed raw material homogeneous, homogenization pressure are 10MPa; The laggard trip temperature of homogeneous is that 85 ℃, time are that 10 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 8 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.Inflation is that the good material of refrigeration emulsification is taken out, and adjustment charger operating temperature drops to 2 ℃ of temperature.
Embodiment 2
Raw material: natural cheese 50%, butter 5%; Malt syrup 20%; Emulsifying agent 8% (sodium phosphate trimer 2.0%, calgon 2.0%, lecithin 2.0%, single, double glyceride 2.0%); Gelatin 1.5%; Water 15.5%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1200rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure are 20MPa; The laggard trip temperature of homogeneous is that 95 ℃, time are that 3 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 4 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 60%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 3
Raw material: natural cheese 20%; Rare cream 30%; Whole milk powder 10%; Sucrose 30%; Emulsifying agent 2.5% (sodium hydrogen phosphate 2.0%, Tween 80 0.5%); Agar 5%; Citric acid 0.8%; Water 1.7%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 800rpm, and melt temperature is 80 ℃.
2. mixed raw material homogeneous, homogenization pressure are 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are that 5 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 6 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 60%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 4
Raw material: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4% (natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%); Carragheen 1%; Water 30.0%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure are 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are that 10 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 4 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 5
Raw material: natural cheese 30%; Rare cream 5%; Whole milk powder 5%; Corn syrup 25%; Emulsifying agent 3% (sodium phosphate trimer 1.0%, calgon 0.5%, lecithin 1.5%); Konjac glucomannan 1.2%; Water 30.8%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 85 ℃.
2. mixed raw material homogeneous, homogenization pressure are 10MPa; The laggard trip temperature of homogeneous is that 95 ℃, time are that 3 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 6 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 40%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 6
Raw material: natural cheese 40%; Butter 5%; Corn syrup 40%; Emulsifying agent 6% (natrium citricum 0.6%, calgon 3%, lecithin 1.2%, single, double glyceride 1.2%); Carragheen 0.3%, locust bean gum 0.3%; Water 8.4%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1800rpm, and melt temperature is 80 ℃.
2. mixed raw material homogeneous, homogenization pressure are 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are that 8 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 4 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 7
Raw material: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4% (natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%); Carragheen 1%; Water 30.0%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure are 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are that 10 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 4 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.4. inflation, aeration quantity 40%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 4
Raw material: natural cheese 20%; Butter 5%; Whey powder 5%; Whole milk powder 5%; HFCS 30%; Emulsifying agent 4% (natrium citricum 0.4%, sodium pyrophosphate 1.6%, lecithin 1.0%, Tween 80 1.0%); Carragheen 1%; Water 30.0%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure are 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are that 10 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 4 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 60%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Embodiment 9
Raw material: natural cheese 40%; Butter 5%; HFCS 25%; Emulsifying agent 8% (natrium citricum 0.8%, sodium pyrophosphate 2.6%, lecithin 2.0%, Tween 80 2.6%); Carragheen 2.0%, sodium alginate 1.0%; Water 19.0%.
Manufacturing approach:
1. raw materials melt is mixed; All raw material shear agitation are mixed.Shear rate is 1500rpm, and melt temperature is 90 ℃.
2. mixed raw material homogeneous, homogenization pressure are 15MPa; The laggard trip temperature of homogeneous is that 90 ℃, time are that 10 minutes pasteurize is handled.
3. refrigerate emulsification, the raw material frozen water is cooled to 4 ℃ after the sterilization.Place 4 ℃ of freezer storages, 8 hours.
4. inflation, aeration quantity 50%, 2 ℃ of temperature place deepfreeze refrigerator (2 ℃), take after 2 hours.
Effect embodiment:
The present invention's (embodiment 1,4 is example and 7,8,9) is carried out product evaluation validity check; Wherein (wherein 7 is that the constant aeration quantity of prescription is adjusted into 40% to embodiment 7,8,9 for the Comparative Examples of embodiment 4; The 8th, the constant aeration quantity of filling a prescription is adjusted into 60%; The 9th, technology is constant, the prescription adjustment), subjective appreciation is accomplished by 20 valuation officers.The preceding high person of score is then effective, and the result is as shown in the table:
Shown that by above data the present invention's inflation lifts rice Soviet Union reproduced cheese taste good, the state uniform and smooth is not subsided, and meets the requirement of leisure dessert and obtains more evaluation person certainly, satisfies the requirement of liking the cuisines crowd.And during sample is evaluated in the Comparative Examples, be not to subside easily, be exactly that cheese matter structure is fineless and smooth, cause disliking, not accepting of the personnel of evaluating.Comprehensive Assessment embodiment 4 meets product requirement, has opened up new cheese edible way.
Though more than described the specific embodiment of the present invention, it will be understood by those of skill in the art that these only illustrate, under the prerequisite that does not deviate from principle of the present invention and essence, can make numerous variations or modification to these embodiments.Therefore, protection scope of the present invention is limited appended claims.
Claims (10)
1. an inflation lifts meter manufacturing approach of Soviet Union's reproduced cheese, it is characterized in that it may further comprise the steps:
(1) raw materials melt is mixed;
(2) mixed raw material homogeneous, pasteurize is handled;
(3) refrigeration emulsification;
(4) inflation, can, deepfreeze store.
2. inflation as claimed in claim 1 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that, the melting mixing of said step (1) is that the raw material shear agitation is mixed, and shear rate is 800～1800rpm; Described melt temperature is 80～90 ℃.
3. inflation as claimed in claim 1 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that the homogenization pressure of said step (2) is 10～20MPa; The laggard trip temperature of homogeneous is that 85～95 ℃, time are that 3 minutes～10 minutes pasteurize is handled.
4. inflation as claimed in claim 1 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that the refrigeration emulsifying temperature of said step (3) is 4～8 ℃, refrigerates 8 hours.
5. inflation as claimed in claim 1 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that, the described inflation of said step (4) is that the good material of refrigeration emulsification is taken out, and adjustment charger operating temperature drops to 2 ℃, and aeration quantity is 40-60%.
6. inflation as claimed in claim 1 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that said raw material comprises natural cheese, sweetener, emulsifying agent, stabilizing agent and water.
7. inflation as claimed in claim 6 lifts the manufacturing approach of rice Soviet Union reproduced cheese; It is characterized in that said natural cheese refers to that with cow's milk or mixing breast be raw material, adds leavening and renin; The cheese product clear through curdled milk, milk ejection, that squeezing process obtains; Its composition is generally: fat content 24-34% (mass percent), protein content 8-28% (mass percent), moisture 35-55% (mass percent).
8. inflation as claimed in claim 6 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that said sweetener comprises sucrose, HFCS, corn syrup.
9. inflation as claimed in claim 6 lifts the manufacturing approach of rice Soviet Union reproduced cheese, it is characterized in that said stabilizing agent comprises one or more in carragheen, gelatin, agar, locust bean gum, sodium alginate and the konjac glucomannan.
10. each described inflation lifts meter inflation that the manufacturing approach of Soviet Union's reproduced cheese prepares and lifts a rice Soviet Union reproduced cheese like claim 1～9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110328066.XA CN102334557B (en) | 2011-10-25 | 2011-10-25 | Inflatable tiramisu processed cheese and preparation method thereof |
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| CN201110328066.XA CN102334557B (en) | 2011-10-25 | 2011-10-25 | Inflatable tiramisu processed cheese and preparation method thereof |
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| CN102334557A true CN102334557A (en) | 2012-02-01 |
| CN102334557B CN102334557B (en) | 2014-04-16 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704361A (en) * | 2013-12-31 | 2014-04-09 | 李丹榕 | Sweet potato cheese and preparation method thereof |
| CN103749717A (en) * | 2013-12-26 | 2014-04-30 | 光明乳业股份有限公司 | Cheese candy and preparation method thereof |
| CN106234609A (en) * | 2016-07-27 | 2016-12-21 | 徐州瑞富食品工业有限公司 | A kind of preparation method of milk product leisure food |
| CN109662155A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of inflation natural cheeses and preparation method thereof |
| CN110313522A (en) * | 2019-08-15 | 2019-10-11 | 山东大树达孚特膳食品有限公司 | A kind of reproduced cheese and preparation method thereof |
| CN114271338A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Fresh cheese stick and preparation method thereof |
| CN115005281A (en) * | 2022-05-18 | 2022-09-06 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for improving texture of aerated cheese and preparation method and preparation system thereof |
| CN115336633A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for prolonging shelf life of aerated reproduced cheese and preparation method thereof |
| CN115336635A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Quick-cooling formed aerated reproduced cheese and preparation method thereof |
| CN115349554A (en) * | 2022-07-04 | 2022-11-18 | 上海妙可蓝多生物技术研发有限公司 | Aerated processed cheese and preparation method thereof |
| CN115644255A (en) * | 2022-11-03 | 2023-01-31 | 上海妙可蓝多生物技术研发有限公司 | Original low-sodium cheese and preparation method thereof |
| CN115868551A (en) * | 2022-10-10 | 2023-03-31 | 中国农业科学院农产品加工研究所 | Fermented aerated cheese and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749717A (en) * | 2013-12-26 | 2014-04-30 | 光明乳业股份有限公司 | Cheese candy and preparation method thereof |
| CN103704361A (en) * | 2013-12-31 | 2014-04-09 | 李丹榕 | Sweet potato cheese and preparation method thereof |
| CN106234609A (en) * | 2016-07-27 | 2016-12-21 | 徐州瑞富食品工业有限公司 | A kind of preparation method of milk product leisure food |
| CN109662155A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of inflation natural cheeses and preparation method thereof |
| CN110313522A (en) * | 2019-08-15 | 2019-10-11 | 山东大树达孚特膳食品有限公司 | A kind of reproduced cheese and preparation method thereof |
| CN114271338A (en) * | 2021-12-30 | 2022-04-05 | 光明乳业股份有限公司 | Fresh cheese stick and preparation method thereof |
| CN115005281A (en) * | 2022-05-18 | 2022-09-06 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for improving texture of aerated cheese and preparation method and preparation system thereof |
| CN115336633A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for prolonging shelf life of aerated reproduced cheese and preparation method thereof |
| CN115336635A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Quick-cooling formed aerated reproduced cheese and preparation method thereof |
| CN115349554A (en) * | 2022-07-04 | 2022-11-18 | 上海妙可蓝多生物技术研发有限公司 | Aerated processed cheese and preparation method thereof |
| CN115868551A (en) * | 2022-10-10 | 2023-03-31 | 中国农业科学院农产品加工研究所 | Fermented aerated cheese and preparation method thereof |
| CN115644255A (en) * | 2022-11-03 | 2023-01-31 | 上海妙可蓝多生物技术研发有限公司 | Original low-sodium cheese and preparation method thereof |
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| CN102334557B (en) | 2014-04-16 |
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