CN105076460A - Cheese with high melting point and preparation method thereof - Google Patents
Cheese with high melting point and preparation method thereof Download PDFInfo
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- CN105076460A CN105076460A CN201510505917.1A CN201510505917A CN105076460A CN 105076460 A CN105076460 A CN 105076460A CN 201510505917 A CN201510505917 A CN 201510505917A CN 105076460 A CN105076460 A CN 105076460A
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Abstract
The invention provides cheese with a high melting point and a preparation method thereof. The cheese is characterized by comprising the following raw materials in percentage by weight: 10%-15% of butter, 10% of skim milk powder, 5% of whole milk powder, 30%-40% of dry cheese, 1% of table salt, 6%-8.6% of an additive and 30% of water. The dry cheese and the butter are used as main raw materials, and emulsifying salt and the additive are added; and then the mixture is crushed, heated, stirred and emulsified to prepare the cheese. The production process for producing the processed cheese is simple, the production period is short and the production cost is low; meanwhile, the flavor of the cheese is improved through a method for adding a flavor agent so that the cheese meets the requirement on diversified tastes; and the temperature of a smelting process is 102 DEG C, and the smelting process has a relatively good sterilization effect, so that the shelf life of the cheese can be prolonged and the cheese has fine and smooth tissue.
Description
Technical field
The invention belongs to dairy products field, relate to a kind of cheese and preparation method thereof, particularly relate to a kind of high-melting-point cheese and preparation method thereof.
Background technology
Cure industry, for dairy products application widely, as butter, cream, whipping cream etc., cheese is along with by the raising of consumers in general's cognition degree, and increasing baked product adds cheese as raw material.Due in baked product manufacturing process, need high-temperature heating, traditional cheese does not generally reach requirement, under market demand impact, high-melting-point cheese is developed as the one of processed cheese and produces, and the high-melting-point cheese produced in countries such as Australia, New Zealand widely uses.China's cheese production technology is relatively deficient, and cure industry and realize for the basic dependence on import of the demand of cheese, imported product has a lot of factor leading to social instability to exist, and comprises the fluctuation of price, uncertain etc. to delivery date.Deficient in order to fill up the technology of China on high-melting-point cheese direction, we develop and produce domestic high-melting-point cheese product, to meet the demand of domestic market.
Summary of the invention
The object of the invention is in order to solve the shortage of domestic autonomous high-melting-point cheese, and get rid of the uncertain factor of import cheese, the invention provides a kind of high-melting-point cheese and preparation method thereof, this cheese is applicable to Chinese taste, well meets domestic demand simultaneously.
Technical scheme adopted in order to achieve the above object is:
A kind of high-melting-point cheese, is characterized in that, comprises following raw material and each raw material weight percentage is as follows: butter 10% ~ 15%, skimmed milk power 10%, whole milk powder 5%, cheese 30% ~ 40%, salt 1%, additive 6% ~ 8.6%, water 30%.
Wherein: described additive comprises emulsification salt, spices, stabilizing agent and acid.
The composition of described emulsification salt and the percentage composition of component thereof are: calgon 0.5% ~ 2%, natrium citricum 1% ~ 2% and potassium sorbate 0.1%;
The composition of described spices and the percentage composition of component thereof are: cheese's essence 1%;
The composition of described stabilizing agent and the percentage composition of component thereof are: carragheen 1% and starch 2%;
The composition of described acid and the percentage composition of component thereof are: lactic acid 0.5%.
The method preparing high-melting-point cheese is: first will with cheese, butter for primary raw material, add emulsification salt (calgon, natrium citricum etc.), add other raw materials (skimmed milk power, whole milk powder, food additives etc.), through the product that the techniques such as pulverizing, heating, stirring, emulsification are made, its concrete operating procedure is as described below:
(1) to weigh cheese and butter by above-mentioned percentage by weight, add mixer mixing, incorporation time 1min, pot rotating speed 12r/min, die rotating speed 750r/min;
(2) by weighing up heavy skimmed milk power, the hot water of whole milk powder and 30 ~ 40 DEG C mixes, mixture is added in the mixture of step (1), adds the water of surplus, pot rotating speed 12r/min, die rotating speed 1500r/min, incorporation time 2min, thoroughly mixes;
(3) material of mixing in step (2) is transferred to Vacuum Mixture bucket, adds all the other additives, start reamer, lower reamer 900r/min rotating speed, time 1min, completes simultaneously and vacuumizes, vacuum 0.06MPa, temperature 35 ~ 40 DEG C;
(4) high-temperature sterilization: Vacuum Mixture bucket keeps 900r/min rotating speed, is steam heated to 102 DEG C, heating more than 15s, after add cooling water, venting to recover in bucket pressure to atmospheric pressure, then stirs 15s;
(5) emulsification: Vacuum Mixture bucket medium speed is adjusted to low speed 300r/min, blanking temperature 90 ~ 95 DEG C, stirs 3min;
(6) filter: put in hopper by material in step (5), filter, filter screen 60 order, obtains finished product;
(7) filling: product is filling in food grade plastic bag under higher than the condition of 67 DEG C, warehouse-in cooling;
(8) store and transport: to be cooled to temperature lower than 20 DEG C, then by product-filled cross metal detector, then case, finally put crated product in storage Refrigerated Transport, refrigerated storage temperature is 2-8 DEG C.
Beneficial effect of the present invention is:
1. the present invention is for primary raw material with cheese, butter, add additive and various auxiliary material, high-speed stirred under the condition of heating in vacuum, until product is in all homogeneous structure, obtains reproduced cheese, the reproduced cheese that the method obtains has higher melt, can be widely used in western-style food batching.
2. the present invention produces reproduced cheese production technology simply, and with short production cycle, production cost is low; Method simultaneously by adding flavouring agent improves product special flavour, makes this product more meet the demand of diversified taste.
3. fusion process temperature of the present invention is 102 DEG C, has good bactericidal action, can extend the storage life of product, and makes products obtained therefrom tissue fine and smooth.
4. high-melting-point cheese of the present invention solves the predicament of the external high-melting-point cheese of domestic heavy dependence.
Accompanying drawing explanation
Accompanying drawing is process chart of the present invention.
Detailed description of the invention
By the following examples the present invention is specifically described.
A kind of high-melting-point cheese, comprises following raw material and each raw material weight percentage is as follows: butter 10%, skimmed milk power 10%, whole milk powder 5%, cheese 37%, salt 1%, calgon 0.5%, natrium citricum 1.9% and potassium sorbate 0.1%; Cheese's essence 1%; Carragheen 1% and starch 2%; Lactic acid 0.5%, water 30%.
Prepare the method for high-melting-point cheese, its concrete operating procedure is as described below:
(1) to weigh cheese and butter by above-mentioned percentage by weight, add mixer mixing, incorporation time 1min, pot rotating speed 12r/min, die rotating speed 750r/min;
(2) by weighing up heavy skimmed milk power, the hot water of whole milk powder and 30 ~ 40 DEG C mixes, mixture is added in the mixture of step (1), adds the water of surplus, pot rotating speed 12r/min, die rotating speed 1500r/min, incorporation time 2min, thoroughly mixes;
(3) material of mixing in step (2) is transferred to Vacuum Mixture bucket, adds all the other additives, start reamer, lower reamer 900r/min rotating speed, time 1min, completes simultaneously and vacuumizes, vacuum 0.06MPa, temperature 35 ~ 40 DEG C;
(4) high-temperature sterilization: Vacuum Mixture bucket keeps 900r/min rotating speed, is steam heated to 102 DEG C, heating more than 15s, after add cooling water, venting to recover in bucket pressure to atmospheric pressure, then stirs 15s;
(5) emulsification: Vacuum Mixture bucket medium speed is adjusted to low speed 300r/min, blanking temperature 90 ~ 95 DEG C, stirs 3min;
(6) filter: put in hopper by material in step (5), filter, filter screen 60 order, obtains finished product;
(7) filling: product is filling in food grade plastic bag under higher than the condition of 67 DEG C, warehouse-in cooling;
(8) store and transport: to be cooled to temperature lower than 20 DEG C, then by product-filled cross metal detector, then case, finally put crated product in storage Refrigerated Transport, refrigerated storage temperature is 2-8 DEG C.
The key property data of the high-melting-point cheese that the present invention obtains:
| title | high-melting-point cheese |
| pH value | 5.2 ~ 5.8 |
| moisture | 45 ~ 50% |
| fat content | 18 ~ 23% |
| heat-resisting quantity | cheese sample is boiling 10min in the water-bath of 100 DEG C, is not out of shape thawing. |
Above one embodiment of the present of invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (7)
1. a high-melting-point cheese, is characterized in that, comprises following raw material and each raw material weight percentage is as follows: butter 10% ~ 15%, skimmed milk power 10%, whole milk powder 5%, cheese 30% ~ 40%, salt 1%, additive 6% ~ 8.6%, water 30%.
2. a kind of high-melting-point cheese according to claim 1, it is characterized in that, described additive comprises emulsification salt, spices, stabilizing agent and acid.
3. a kind of high-melting-point cheese according to claim 1 and 2, is characterized in that, the composition of described emulsification salt and the percentage composition of component thereof are: calgon 0.5% ~ 2%, natrium citricum 1% ~ 2% and potassium sorbate 0.1%.
4. a kind of high-melting-point cheese according to claim 1 and 2, is characterized in that, the composition of described spices and the percentage composition of component thereof are: cheese's essence 1%.
5. a kind of high-melting-point cheese according to claim 1 and 2, is characterized in that, the composition of described stabilizing agent and the percentage composition of component thereof are: carragheen 1% and starch 2%.
6. a kind of high-melting-point cheese according to claim 1 and 2, is characterized in that, the composition of described acid and the percentage composition of component thereof are: lactic acid 0.5%.
7. prepare a method for claim 1 ~ 6 any one cheese, it is characterized in that, its concrete operating procedure is:
(1) to weigh cheese and butter by above-mentioned percentage by weight, add mixer mixing, incorporation time 1min, pot rotating speed 12r/min, die rotating speed 750r/min;
(2) by weighing up heavy skimmed milk power, the hot water of whole milk powder and 30 ~ 40 DEG C mixes, mixture is added in the mixture of step (1), adds the water of surplus, pot rotating speed 12r/min, die rotating speed 1500r/min, incorporation time 2min, thoroughly mixes;
(3) material of mixing in step (2) is transferred to Vacuum Mixture bucket, adds all the other additives, start reamer, lower reamer 900r/min rotating speed, time 1min, completes simultaneously and vacuumizes, vacuum 0.06MPa, temperature 35 ~ 40 DEG C;
(4) high-temperature sterilization: Vacuum Mixture bucket keeps 900r/min rotating speed, is steam heated to 102 DEG C, heating more than 15s, after add cooling water, venting to recover in bucket pressure to atmospheric pressure, then stirs 15s;
(5) emulsification: Vacuum Mixture bucket medium speed is adjusted to low speed 300r/min, blanking temperature 90 ~ 95 DEG C, stirs 3min;
(6) filter: put in hopper by material in step (5), filter, filter screen 60 order, obtains finished product;
(7) filling: product is filling in food grade plastic bag under higher than the condition of 67 DEG C, warehouse-in cooling;
(8) store and transport: to be cooled to temperature lower than 20 DEG C, then by product-filled cross metal detector, then case, finally put crated product in storage Refrigerated Transport, refrigerated storage temperature is 2-8 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510505917.1A CN105076460A (en) | 2015-08-17 | 2015-08-17 | Cheese with high melting point and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510505917.1A CN105076460A (en) | 2015-08-17 | 2015-08-17 | Cheese with high melting point and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105076460A true CN105076460A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510505917.1A Pending CN105076460A (en) | 2015-08-17 | 2015-08-17 | Cheese with high melting point and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417038A (en) * | 2016-11-11 | 2017-02-22 | 妙可蓝多（天津）食品科技有限公司 | Double-screw cheese stretching machine |
| CN115251163A (en) * | 2022-08-02 | 2022-11-01 | 华南理工大学 | Preparation method of baking-resistant cheese dices |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005120241A1 (en) * | 2004-06-14 | 2005-12-22 | Hee-Jae Kim | Method for preparing of processing-cheese |
| CN102613306A (en) * | 2012-04-11 | 2012-08-01 | 山东兴牛乳业有限公司 | High-melting-point reproduced cheese and preparation method thereof |
| CN104621265A (en) * | 2014-12-08 | 2015-05-20 | 妙可蓝多（天津）食品科技有限公司 | Baked cheese sauce and preparation technology thereof |
-
2015
- 2015-08-17 CN CN201510505917.1A patent/CN105076460A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005120241A1 (en) * | 2004-06-14 | 2005-12-22 | Hee-Jae Kim | Method for preparing of processing-cheese |
| CN102613306A (en) * | 2012-04-11 | 2012-08-01 | 山东兴牛乳业有限公司 | High-melting-point reproduced cheese and preparation method thereof |
| CN104621265A (en) * | 2014-12-08 | 2015-05-20 | 妙可蓝多（天津）食品科技有限公司 | Baked cheese sauce and preparation technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| 周光宏 等: "《畜产食品加工学》", 31 August 2002, 中国农业大学出版社 * |
| 张和平 等: "《现代乳品工业手册》", 30 April 2012, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417038A (en) * | 2016-11-11 | 2017-02-22 | 妙可蓝多（天津）食品科技有限公司 | Double-screw cheese stretching machine |
| CN115251163A (en) * | 2022-08-02 | 2022-11-01 | 华南理工大学 | Preparation method of baking-resistant cheese dices |
| CN115251163B (en) * | 2022-08-02 | 2023-06-06 | 华南理工大学 | Preparation method of baking-resistant diced cheese |
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Application publication date: 20151125 |