CN102613306A - High-melting-point reproduced cheese and preparation method thereof - Google Patents
High-melting-point reproduced cheese and preparation method thereof Download PDFInfo
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- CN102613306A CN102613306A CN2012101039090A CN201210103909A CN102613306A CN 102613306 A CN102613306 A CN 102613306A CN 2012101039090 A CN2012101039090 A CN 2012101039090A CN 201210103909 A CN201210103909 A CN 201210103909A CN 102613306 A CN102613306 A CN 102613306A
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Abstract
The invention relates to high-melting-point reproduced cheese which has the formula as follows: 40%-70% of natural cheese with a mature period for about six months, 10%-30% of water, 10%-20% of fat, 5%-10% of defatted milk powder, 2.5%-5% of whey protein, 2.0%-6.0% of stabilizing agent, 0.5%-2.0% of emulsifying salt, 0.3%-1% of salt, 0.2%-0.4% of natural cheese spice and 0-3% of natural pigment. According to the invention, the production technology for producing the reproduced cheese is simple, the production cycle is short, and the production cost is low; meanwhile, the product flavor is improved through adding a flavor agent, thus the product is much fit for the requirement of diversified flavors; the melting process temperature provided by the invention is 95-100 DEG C, and has a better sterilization effect, and the storage period of the product can be prolonged, and the used product is fine and smooth in tissue, and is neither too hard nor too soft.
Description
Technical field
The invention belongs to field of food, relate to cheese, especially a kind of high-melting-point is cheese and preparation method thereof again.
Background technology
Reproduced cheese is to be primary raw material with one or more cheese; Pulverize the back and add auxiliary materials such as dairy products, water, food additives; Technologies such as warp mixing, fusing are processed, traditional reproduced cheese, and fusing point is lower; Fusing is flowed easily in the process that eats or cook, and can not satisfy some special requirements in the life.
Summary of the invention
The purpose of this invention is to provide a kind of high-melting-point cheese and preparation method thereof again.The present invention produces reproduced cheese and uses 6 months maturity periods cheese to be primary raw material, through the influence to fusing point such as moisture addition, vegetable oil addition, emulsification salt kind and addition, fusion temperature and time, mixing speed, makes high-melting-point cheese again.
The technical scheme of taking for the present invention that achieves the above object is:
Prescription: natural cheese 40%～70%; Water 10%～30%; Fat 10～20%; Skimmed milk power 5～10%; PURE WHEY 2.5%～5%; Stabilizing agent 2.0%～6.0%; Emulsification salt 0.5%～2.0%; Salt 0.3%～1%.
Prescription can further include natural cheese spices 0.2～0.4%; Natural colouring matter 0～3%.
Wherein, said natural cheese is that car about 6 months maturity periods reaches cheese.
Said fat is anhydrous butter oil, rare cream, hydrogenated oil and fat, fat vegetable oil, palm wet goods.
Said stabilizing agent is melon glue, modified starch, carragheen, xanthans, agar or tapioca etc.
Said emulsification salt is sodium hydrogen phosphate, natrium citricum, sodium pyrophosphate or calgon, and above-mentioned any mixture; Can be when especially, sodium hydrogen phosphate, natrium citricum, sodium pyrophosphate, calgon mix by mass ratio 1:1:1:1 mixture.
Said natural cheese spices is the high cheese of maturity, cheese spices.
Said pigment is natural beta-carotin, capsicum red pigment etc.
A kind of preparation method of high-melting-point reproduced cheese, the step of preparation is:
(1) weighs up each supplementary material by prescription, cheese is cut into small pieces, be put in the vacuum melted pot;
(2) stabilizing agent, emulsification salt, salt is soluble in water, be stirred to granular solids and disappear, pour into then in the vacuum melted pot and mix with the cheese piece; Adjustment temperature to 95～100 ℃ are opened and are stirred switch adjustment speed of agitator at 3000～3500r/min, begin to stir; After being stirred to the thawing of cheese piece; Stop to stir, add fat, skimmed milk power, PURE WHEY, start vavuum pump and vacuumize; Make pressure remain on 0.08Mpa, continue heated and stirred to material and be even flow regime;
(3) destroy vacuum, close the heater and the agitator of vacuum melted pot, the cheese after will melting is while hot poured in its stainless steel mould, be cooled to room temperature after, put into freezer (0～5 ℃), promptly get the reproduced cheese finished product after the cooling.
Advantage of the present invention and beneficial effect are:
1. the present invention is that to reach cheese be primary raw material for car with 6 months maturity; Add auxiliary ingredients such as vegetable oil, emulsification salt, stabilizing agent, flavor substance; High-speed stirred is even matter structure until product under the condition of heating in vacuum; Obtain reproduced cheese, the reproduced cheese that this method makes had not only had natural car and has reached cheese flavor but also have higher melt, can be widely used in the western-style food batching.
2. to produce the reproduced cheese production technology simple, with short production cycle in the present invention, and production cost is low; Improved product special flavour through the method that adds flavouring agent simultaneously, made this product meet the demand of diversified taste more.
3. fusion process temperature of the present invention is 95-100 ℃, has bactericidal action preferably, can prolong the storage life of product, and makes the products obtained therefrom tissue fine and smooth, neither too hard, nor too soft.
The specific embodiment
Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.
Embodiment 1:Prescription: the car about 6 months maturity periods reaches cheese 40g; Water 27g; Fat vegetable oil 16g; Skimmed milk power 7.4g; Lactalbumin 4.2g; Carragheen 3g; Sodium hydrogen phosphate 2g; Salt 0.4g.
A kind of preparation method of high-melting-point reproduced cheese, the step of preparation is:
(1) weighs up each supplementary material by prescription, cheese is cut into small pieces, be put in the vacuum melted pot;
(2) with carragheen, sodium hydrogen phosphate, salt, soluble in water, be stirred to granular solids and disappear, pour into then in the vacuum melted pot and mix with the cheese piece; Adjustment temperature to 95～100 ℃ are opened and are stirred switch adjustment speed of agitator at 3000～3500r/min, begin to stir; After being stirred to the thawing of cheese piece, stop to stir, add fat vegetable oil, skimmed milk power, PURE WHEY; Starting vavuum pump vacuumizes; Make pressure remain on 0.08Mpa, continue heated and stirred to material and be even flow regime;
(3) destroy vacuum, close the heater and the agitator of vacuum melted pot, the cheese after will melting is while hot poured in its stainless steel mould, be cooled to room temperature after, put into freezer (0～5 ℃), promptly get the reproduced cheese finished product after the cooling.
Embodiment 2:Prescription:: the car about 6 months maturity periods reaches cheese 55g; Water 15g; Fat (palm oil) 14g; Skimmed milk power 7g; Lactalbumin 3g; Stabilizing agent (tapioca) 3g; Emulsification salt 1.6g (wherein natrium citricum 0.8g, calgon 0.8g); Salt 0.6g; Natural cheese spices (natural car reaches essence) 0.5g; Natural colouring matter (natural beta-carotin) 0.3g.
A kind of preparation method of high-melting-point reproduced cheese, the step of preparation is:
(1) weighs up each supplementary material by prescription, cheese is cut into small pieces, be put in the vacuum melted pot;
(2) stabilizing agent (tapioca), emulsification salt, salt is soluble in water, be stirred to granular solids and disappear, pour into then in the vacuum melted pot and mix with the cheese piece; Adjustment temperature to 95～100 ℃ are opened and are stirred switch adjustment speed of agitator at 3000～3500r/min, begin to stir; After being stirred to the thawing of cheese piece, stop to stir, adding palm oil, skimmed milk power, PURE WHEY, natural car reach essence, natural beta-carotin; Starting vavuum pump vacuumizes; Make pressure remain on 0.08Mpa, continue heated and stirred to material and be even flow regime;
(3) destroy vacuum, close the heater and the agitator of vacuum melted pot, the cheese after will melting is while hot poured in its stainless steel mould, be cooled to room temperature after, put into freezer (0～5 ℃), promptly get the reproduced cheese finished product after the cooling.
Embodiment 3:Prescription: natural cheese (about 6 months maturity periods) 69g; Water 10g; Fat (anhydrous butter oil) 10g; Skimmed milk power 5g; PURE WHEY 2.5g; Stabilizing agent (modified starch) 2g; Emulsification salt (sodium hydrogen phosphate, natrium citricum, sodium pyrophosphate, each 0.25g of calgon) 1.0g; Salt 0.3g; Natural cheese spices 0.2g.
A kind of preparation method of high-melting-point reproduced cheese, the step of preparation is:
(1) weighs up each supplementary material by prescription, cheese is cut into small pieces, be put in the vacuum melted pot;
(2) modified starch, emulsification salt, salt is soluble in water, be stirred to granular solids and disappear, pour into then in the vacuum melted pot and mix with the cheese piece; Adjustment temperature to 95～100 ℃ are opened and are stirred switch adjustment speed of agitator at 3000～3500r/min, begin to stir; After being stirred to the thawing of cheese piece, stop to stir, add anhydrous butter oil, skimmed milk power, PURE WHEY, cheese spices; Starting vavuum pump vacuumizes; Make pressure remain on 0.08Mpa, continue heated and stirred to material and be even flow regime;
(3) destroy vacuum, close the heater and the agitator of vacuum melted pot, the cheese after will melting is while hot poured in its stainless steel mould, be cooled to room temperature after, put into freezer (0～5 ℃), promptly get the reproduced cheese finished product after the cooling.
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Claims (10)
1. high-melting-point cheese again is characterized in that it is filled a prescription as follows:
Natural cheese 40%～70%; Water 10%～30%; Fat 10～20%; Skimmed milk power 5～10%; Lactalbumin 2.5%～5%; Stabilizing agent 2.0%～6.0%; Emulsification salt 0.5%～2.0%; Salt 0.3%～1%.
2. a kind of high-melting-point as claimed in claim 1 is cheese again, it is characterized in that: its prescription also comprises natural cheese spices 0.2～0.4%; Natural colouring matter 0～3%.
3. the preparation method of a high-melting-point reproduced cheese, the step of preparation is:
(1) weighs up each raw material by prescription, cheese is cut into small pieces, be put in the vacuum melted pot;
(2) stabilizing agent, emulsification salt, salt is soluble in water, be stirred to granular solids and disappear, pour into then in the vacuum melted pot and mix with the cheese piece; Adjustment temperature to 95～100 ℃ are opened and are stirred switch adjustment speed of agitator at 3000～3500r/min, begin to stir; After being stirred to the thawing of cheese piece, stop to stir, add fat, skimmed milk power, PURE WHEY; Start vavuum pump and vacuumize, continue heated and stirred to material and be even flow regime;
(3) destroy vacuum, close the heater and the agitator of vacuum melted pot, the cheese after will melting is while hot poured in its stainless steel mould, be cooled to room temperature after, put into freezer, promptly get the reproduced cheese finished product after the cooling.
4. a kind of high-melting-point as claimed in claim 1 is cheese again, it is characterized in that: said natural cheese is that the car about 6 months maturity periods reaches cheese.
5. a kind of high-melting-point as claimed in claim 1 is cheese again, it is characterized in that: said fat be anhydrous butter oil,
Rare cream, palm oil, hydrogenated oil and fat or hydrogenated vegetable oil.
6. a kind of high-melting-point as claimed in claim 1 is cheese again, it is characterized in that: said stabilizing agent is a melon
Glue, modified starch, carragheen, xanthans, agar or tapioca.
7. a kind of high-melting-point as claimed in claim 1 is cheese again, it is characterized in that: said emulsification salt is sodium hydrogen phosphate, natrium citricum, sodium pyrophosphate or calgon, and above-mentioned any mixture.
8. a kind of high-melting-point as claimed in claim 1 is cheese again, it is characterized in that: said emulsification salt is sodium hydrogen phosphate, natrium citricum, sodium pyrophosphate, the calgon mixture by mass ratio 1:1:1:1.
9. a kind of high-melting-point as claimed in claim 2 is cheese again, it is characterized in that: said natural cheese is fragrant
Material is high cheese, the cheese spices of maturity.
10. a kind of high-melting-point as claimed in claim 2 is cheese again, it is characterized in that: said pigment is natural beta-carotin or capsicum red pigment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101039090A CN102613306A (en) | 2012-04-11 | 2012-04-11 | High-melting-point reproduced cheese and preparation method thereof |
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| CN2012101039090A CN102613306A (en) | 2012-04-11 | 2012-04-11 | High-melting-point reproduced cheese and preparation method thereof |
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| CN2012101039090A Pending CN102613306A (en) | 2012-04-11 | 2012-04-11 | High-melting-point reproduced cheese and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104869837A (en) * | 2012-12-12 | 2015-08-26 | 雪印惠乳业株式会社 | Cheese product and production method therefor |
| CN105053232A (en) * | 2015-09-09 | 2015-11-18 | 光明乳业股份有限公司 | Blocky spicy processed cheese and preparation method thereof |
| CN105076460A (en) * | 2015-08-17 | 2015-11-25 | 妙可蓝多（天津）食品科技有限公司 | Cheese with high melting point and preparation method thereof |
| CN105341170A (en) * | 2015-12-10 | 2016-02-24 | 光明乳业股份有限公司 | Temperature resistant reprocessed cheese and preparing method thereof |
| CN114568544A (en) * | 2020-12-01 | 2022-06-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Steamed processed cheese and preparation method thereof |
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| CN102239926A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Preparation method of flaky processed cheese and prepared flaky processed cheese |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104869837A (en) * | 2012-12-12 | 2015-08-26 | 雪印惠乳业株式会社 | Cheese product and production method therefor |
| CN104869837B (en) * | 2012-12-12 | 2018-01-02 | 雪印惠乳业株式会社 | cheese product and its production method |
| CN105076460A (en) * | 2015-08-17 | 2015-11-25 | 妙可蓝多（天津）食品科技有限公司 | Cheese with high melting point and preparation method thereof |
| CN105053232A (en) * | 2015-09-09 | 2015-11-18 | 光明乳业股份有限公司 | Blocky spicy processed cheese and preparation method thereof |
| CN105053232B (en) * | 2015-09-09 | 2019-01-15 | 光明乳业股份有限公司 | A kind of pungent bulk processed cheese and preparation method thereof |
| CN105341170A (en) * | 2015-12-10 | 2016-02-24 | 光明乳业股份有限公司 | Temperature resistant reprocessed cheese and preparing method thereof |
| CN105341170B (en) * | 2015-12-10 | 2019-05-31 | 光明乳业股份有限公司 | A kind of heatproof reproduced cheese and preparation method thereof |
| CN114568544A (en) * | 2020-12-01 | 2022-06-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Steamed processed cheese and preparation method thereof |
| CN114568544B (en) * | 2020-12-01 | 2023-10-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Steamed processed cheese and preparation method thereof |
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Application publication date: 20120801 |