CN107927188A - A kind of commercial sterilization room temperature cheese and preparation method thereof - Google Patents
A kind of commercial sterilization room temperature cheese and preparation method thereof Download PDFInfo
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- CN107927188A CN107927188A CN201711314062.XA CN201711314062A CN107927188A CN 107927188 A CN107927188 A CN 107927188A CN 201711314062 A CN201711314062 A CN 201711314062A CN 107927188 A CN107927188 A CN 107927188A
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- Prior art keywords
- cheese
- room temperature
- commercial sterilization
- sterilization room
- commercial
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
Abstract
The present invention discloses a kind of commercial sterilization room temperature cheese, including following components in percentage by weight：Cheese 15% 50%, fat preparation 6% 20%, hydrophilic colloid 0.1% 0.5%, dairy products 10% 20%, starch 2% 5%, antioxidant 0.001% 0.005%, sugar 0.1% 10%, preservative 0.05% 0.1%, emulsifying agent 0.1% 0.9%, remaining is water；The invention also discloses a kind of method for making commercial sterilization room temperature cheese of the present invention, including S1 raw materials to prepare；S2 raw materials mix, and the S1 raw materials prepared are mixed；S3 UHT sterilizations, cooling, degassing, filtering and discharging；S4 sterile fillings；The present invention provides a kind of with long preservation period phosphatic commercial sterilization room temperature cheese and preparation method thereof is not added.
Description
Technical field
The present invention relates to dairy products field, more particularly to a kind of commercial sterilization room temperature cheese and preparation method thereof.
Background technology
Cheese, also known as cheese, or cheese, rise department, cheese, be a variety of milk foods common name, have miscellaneous taste,
Mouthfeel and form.Cheese is using milk as raw material, and containing abundant protein and fat, newborn source includes milk cow, family ox, buffalo, family
Goat or sheep etc..Renin is usually added into manufacturing process, cheese strain causes coagulation of casein therein, makes dairy products sour
Change, then solid is separated, is compressed to finished product.Cheese is the dairy products for having high nutritive value, and per kilogram cheese product is all
Formed by 10 kilograms of milk concentrations, so its nutritive value is higher than milk.Same reason, the nutritive value of cheese is also than same
The Yoghourt for belonging to fermented dairy product is high.
The more commonly used store method of cheese has two kinds：First, being packed by rupture disk or will to buy cheese commodity straight
Connect and be stored in refrigerator, freshness-retained a very long time；Second, fresh cheese is packaged by preservative film, freshness protection package etc., put
Put shady and cool dry place to preserve, cheese is in fact all the time in fermentation process, so the time too long can also go bad.In order to by cheese
Optimum state is stored in, cheese needs to be stored between 1 DEG C -3 DEG C, could keep mass conservation.However, 1 DEG C -3 DEG C of preservation
Temperature will be transported to cheese, sale and use are made troubles.
The Chinese patent of Patent No. CN102429044B, normal-temperature processed cheese and preparation method thereof, disclose a kind of normal
Warm reproduced cheese and preparation method thereof, normal-temperature processed cheese include following components in percentage by weight：Natural cheeses 0%-15%,
Fat preparation 10%-25%, other milk solids materials 10%-33%, starch 4%- in addition to natural cheeses and fat preparation
12%th, stabilizer 0.6%-2.7%, vegetable protein 3%-7%, antioxidant 0.1%-0.2%, emulsification salt 1%-1.8% and
Water 25.8%-40%.The patent can keep original characteristic flavor on basis and functional characteristic in normal-temperature shelf life, but the patent
Emulsification salt is the one or more in calgon, sodium tripolyphosphate and sodium citrate, and content is 1%-1.8%.Many institutes
Known, human body, which takes in too many phosphorus, can make internal calcium can not fully absorb, utilize, and easily cause fracture, loss of tooth and bone
Deform, when the phosphate appetite in meals is excessive, the tricalcium orthophosphate for being insoluble in water can be combined into calcium in enteron aisle, so as to reduce
The absorption of calcium, thus the prior art in the cheese of high calcium be unfavorable for human body to cheese using phosphate as emulsifying agent in calcium
Absorb；Meanwhile the content of emulsification salt, that is, sodium salt is 1%-1.8% in the prior art, higher sodium content is equally unfavorable for children
Used Deng sensitive group.
The Chinese patent of Patent No. CN102342328B, a kind of reproduced cheese and its manufacture method, open one kind are made again
Cheese and its manufacture method.The manufacture method includes the following steps：1. raw material melting mixing；Raw material includes natural cheese, sweet taste
Agent, butter oil, emulsification salt, alkoxide emulsifying agent, stabilizer and water；The stabilizer is carragheen, gelatin, agar, locust tree
One or more in bean gum, sodium alginate and konjac glucomannan；2. homogeneous, pasteurize processing；3. heat is fed into mould, skewer, warp are inserted
Frozen water cools down or cooling tunnel shaping, and the demoulding, obtains shaping cheese；4. the shaping cheese of step 3. is subjected to the spray of surface liquid nitrogen moment
Leaching, coating, sterile air-cooled receive are done, you can.The invention heat is fed into mould and has no stringent sterilization requirement, and using at pasteurize
Reason, pasteurization cannot kill gemma, be sold so being refrigerated with cold chain, in case some gemma restoration ecosystems are bred, may production
Raw noxious material.Therefore, which is not suitable for producing commercial sterilization room temperature cheese.
In conclusion the cheese of prior art production there are sodium content it is high, be unfavorable for the technical problem of calcium uptake；Existing skill
The method of art production cheese is not suitable for producing commercial sterilization room temperature cheese, and there is the not stringent security risk that sterilizes.
The content of the invention
In order to solve the above technical problems, the present invention provides it is a kind of can preserve for a long time, sodium content is low and beneficial to calcium uptake
Commercial sterilization room temperature cheese and the method for preparing commercial sterilization room temperature cheese of the present invention.
A kind of commercial sterilization room temperature cheese, including following components in percentage by weight：Cheese 15%-50%, fat preparation
6%-20%, hydrophilic colloid 0.1%-0.5%, dairy products 10%-20%, starch 2%-5%, antioxidant 0.001%-
0.005%th, sugar 0.1%-10%, preservative 0.05%-0.1%, emulsifying agent 0.1%-0.9%, remaining is water.
Preferably, the cheese be cut reach, be up to, the one or more in Ma Suo and red ripple cheese；Further preferred
The cheese reaches to cut；Still more preferably, described cut up to percentage by weight is 0%-18%.
Preferably, the fat preparation is one in butter, dilute cream, palm oil, coconut oil, rapeseed oil and sunflower oil
Kind is a variety of；It is further preferred that the fat preparation is butter；Still more preferably, the butter weight score ratio
For 3-7%.
Preferably, the hydrophilic colloid includes the one or more in pectin and carragheen.
Preferably, the dairy products include the one or more in whole milk powder, lactalbumin, condensed milk.
Preferably, the antioxidant includes vitamine D3.
Preferably, the sugar includes the one or more in white granulated sugar, oligofructose, galactooligosaccharide；It is further excellent
Choosing, the sugar is white granulated sugar, and still more preferably, the white granulated sugar is 1 with the hydrophilic colloid percentage by weight:1-
10:1。
Preferably, the preservative includes the one or more of potassium sorbate and nisin；Further preferably
, the preservative is potassium sorbate and nisin mixture, still more preferably, the potassium sorbate and described
Nisin weight ratio is 1:1-3:1, most preferably, the potassium sorbate and the nisin weight ratio are 9:
5。
Preferably, the emulsifying agent includes sodium citrate and potassium citrate, sodium citrate and the potassium citrate weight hundred
Divide than being 10:1-30:1, it is further preferred that the sodium citrate and potassium citrate percentage by weight are 15:1-25:1, more into
One step is preferable, and sodium citrate and the potassium citrate percentage by weight is 15:1-20:1；
Preferably.The commercial sterilization room temperature cheese further includes calcium carbonate and/or malt extract.
Present invention also offers the method for making commercial sterilization room temperature cheese of the present invention, comprise the following steps：
S1 raw materials prepare；
S2 raw materials mix, and the S1 raw materials prepared are mixed；
S3UHT sterilizations, cooling, degassing, filtering and discharging；
S4 sterile fillings.
Preferably, step S2 includes procedure below：
Pure water is first heated 55-65 DEG C by A1；
A2 again puts into emulsifying agent, stirring and dissolving；
A3 is held again by dairy products, starch, antioxidant and sugar, input, stirring and dissolving, while open homogenisation cycle system
It is 5-15 minutes continuous；
Fat preparation and cheese are put into stirring and dissolving by A4 again, while open cutting system and homogenisation cycle system, and
Mixed material is heated to 70-75 DEG C using chuck, continues 25-35 minutes；
A5 again puts into hydrophilic colloid, preservative, stirring and dissolving；
Mixed material in A5 is heated to 70-90 DEG C by A6 using chuck, later on cutting system and homogenisation cycle system
System, continues 10-30 minutes.
Preferably, the S4 includes procedure below：
B1 will be made at sterilization when 3-24 is small in advance between epiphragma sheet material buffering of ozone and ultraviolet, while carries out epiphragma and piece
The smearing test of material；
B2 shift to an earlier date 3 it is small when carry out filling pipeline CIP and sterilization, and logical filtrated air, while the smearing for carrying out filling exit is surveyed
Examination；
The filling temperature of B3：80-85℃；
Preferably, the UHT sterilization conditions are 140-150 DEG C, continue 5-10 seconds, it is further preferred that the UHT is sterilized
Condition is 143-147 DEG C, continues 6-8 seconds, and still more preferably, the UHT sterilization conditions are 144-145 DEG C, for 6 seconds.
Preferably, the method for the commercial sterilization room temperature cheese further includes the detection of the first semi-finished product of step S5 and step S6
Second semi-finished product detect, and the first semi-finished product of step S5 detection is between step S2 and step S3；The step S6 the second half
Finished product detection is between step S3 and step S4；First semi-finished product detection includes emulsification situation and detects, described the second half into
Product examine, which is surveyed, includes commercial sterilization detection.
Compared with prior art, technical scheme has the following advantages：The commercial sterilization room temperature cheese of the present invention,
Store and transport beneficial to room temperature, the present invention uses sodium citrate and potassium citrate as emulsifying agent, and strictly controls ratio, makes
Sodium content of the present invention reduces and is easy to calcium uptake；The commercial sterilization room temperature cheese-making method of the present invention, using UHT sterilization technologies
With stringent aseptic filling technology, the effect for killing gemma in cheese is reached, so that commercial sterilization produced by the invention is normal
Warm cheese can preserve for a long time.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is attached drawing needed in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, without having to pay creative labor, may be used also
To obtain other attached drawings according to these attached drawings.
Fig. 1 is a kind of flow chart of production method of commercial sterilization room temperature cheese of the present invention；
Fig. 2 is the flow chart of commercial sterilization room temperature cheese another kind production method of the present invention.
Embodiment
It is described further below with reference to the technique effect of design of the attached drawing to the present invention, concrete structure and generation, with
It is fully understood from the purpose of the present invention, feature and effect.
In the present invention, if without particularly illustrating, involved each component or its preferred ingredient can be tied mutually
Conjunction forms new technical solution.
In the present invention, if without particularly illustrating, all embodiments mentioned in this article and the side of being preferable to carry out
Formula can be bound to each other to form new technical solution.
In the present invention, if without particularly illustrating, all technical characteristics and optimization technique mentioned in this article are special
Sign can be bound to each other to form new technical method.
In the present invention, if without opposite explanation, the sum of each component content is 100% in composition.
In the present invention, unless otherwise indicated, the ratio of each component or weight all refer to dry weight.
If be not specifically stated, term " one kind " used refers to " at least one " in this specification.
Commercial sterilization room temperature cheese embodiment
Embodiment 1, a kind of composition of raw materials of commercial sterilization room temperature cheese are：
According to the formula commercial sterilization room temperature cheese, obtained business are made according to the method for embodiment 3 or embodiment 4
Sterile room temperature cheese can preserve 6-12 months at normal temperatures, and meet commercial sterility requirement, sodium content 87.5-448mg/
100g, calcium uptake are preferable.
Embodiment 2, a kind of composition of raw materials of commercial sterilization room temperature cheese are：
According to the formula commercial sterilization room temperature cheese, obtained business are made according to the method for embodiment 3 or embodiment 4
Sterile room temperature cheese can preserve 6-12 months at normal temperatures, and meet commercial sterility requirement, sodium content 87.5-448mg/
100g, calcium uptake are preferable.
Commercial sterilization room temperature cheese-making embodiment of the method
Embodiment 3, a kind of commercial sterilization room temperature cheese-making method, as shown in Figure 1, preparing including raw material；Raw material mixes,
The raw material of preparation is mixed；UHT sterilizations, cooling, degassing, filtering and discharging；Sterile filling.
Raw material prepares to include：1. the defrosting of cheese and fat preparation (such as butter), softening：At normal temperatures shift to an earlier date 24 it is small when into
Row thaw it is spare, or at 8 DEG C shift to an earlier date 72 it is small when thaw it is spare.It is required that before broken, the center portion thereof position must not there are ice
Block；2. crusher in crushing：The raw material that cheese and butter etc. can not be added directly, after preliminary cutting should being carried out, into pulverizer
Crushed；3. hydrophilic colloid (such as pectin and carragheen) immersion dissolving：With (pectin+carragheen)：White granulated sugar=1:1(w/w)
Ratio dry mixing colloid mixture and white granulated sugar, then by the mixture and room temperature water with 1:The ratio of 6 (w/w) is disperseed in advance, then
Be put into 4-8 DEG C of freezer immersion 8-12 it is small when it is spare.Or with 65 DEG C of hot water to soak 4h in advance spare；4. preservative, such as lactic acid
Streptostacin and potassium sorbate predissolve：With (nisin+potassium sorbate)：Water=1:The ratio of 5 (w/w) shifts to an earlier date room temperature
Dissolve 1 it is small when it is spare.
Raw material mixing includes：1. pure water in B25 tanks is heated 55-65 DEG C, and (steam that amount of water need to deduct follow-up 3% is straight
Spray the UHT sterilized water amounts of bringing into and the dosage of material water)；2. emulsifying agent, such as sodium citrate and potassium citrate are put into B25 tanks
Middle moderate-speed mixer dissolving；3. starch, dairy products etc. are put into B25 tanks, moderate-speed mixer dissolving, while open homogenisation cycle system
5-15 minutes；4. the butter for thawing, having crushed and cheese are put into moderate-speed mixer in B25 tanks again to dissolve, while cut across to cut and be
System and homogeneous system, and 70-75 DEG C is heated to using chuck, keep the temperature 25-35 minutes；5. pectin and carragheen will be dissolved with again
Solution put into B25 tanks moderate-speed mixer and dissolve；6. it will be put into again dissolved with the solution of nisin and potassium sorbate
Into B25 tanks, moderate-speed mixer dissolves；7. being heated to 70-90 DEG C using chuck, cutting system and homogeneous system are then turned on, is continued
10-30 minutes.
Sterile filling includes：1. need to make at sterilization of ozone and ultraviolet when 3-24 is small in advance between epiphragma sheet material buffering
Reason, while carry out the smearing test of epiphragma and sheet material；2. needing to carry out filling pipeline CIP and sterilization when 3 is small in advance, and lead to sterile sky
Gas, while carry out the smearing test of filling exit；3. filling temperature：80-85℃.
UHT sterilization conditions continue 5-10 seconds including (but not limited to) 140-150 DEG C.
Embodiment 4, a kind of commercial sterilization room temperature cheese-making method, as shown in Fig. 2, preparing including raw material；Raw material mixes,
The raw material of preparation is mixed；First semi-finished product detect；UHT sterilizations, cooling, degassing, filtering and discharging；Second semi-finished product are examined
Survey；Sterile filling；Finished product detection.
Raw material prepares to include：1. the defrosting of cheese and fat preparation (such as butter), softening：At normal temperatures shift to an earlier date 24 it is small when into
Row thaw it is spare, or at 8 DEG C shift to an earlier date 72 it is small when thaw it is spare.It is required that before broken, the center portion thereof position must not there are ice
Block；2. crusher in crushing：The raw material that cheese and butter etc. can not be added directly, after preliminary cutting should being carried out, into pulverizer
Crushed；3. hydrophilic colloid (such as pectin and carragheen) immersion dissolving：With (pectin+carragheen)：White granulated sugar=1:1(w/w)
Ratio dry mixing colloid mixture and white granulated sugar, then by the mixture and room temperature water with 1:The ratio of 6 (w/w) is disperseed in advance, then
Be put into 4-8 DEG C of freezer immersion 8-12 it is small when it is spare.Or with 65 DEG C of hot water to soak 4h in advance spare；4. preservative, such as lactic acid
Streptostacin and potassium sorbate predissolve：With (nisin+potassium sorbate)：Water=1:The ratio of 5 (w/w) shifts to an earlier date room temperature
Dissolve 1 it is small when it is spare.
Raw material mixing includes：1. pure water in B25 tanks is heated 55-65 DEG C, and (steam that amount of water need to deduct follow-up 3% is straight
Spray the UHT sterilized water amounts of bringing into and the dosage of material water)；2. emulsifying agent, such as sodium citrate and potassium citrate are put into B25 tanks
Middle moderate-speed mixer dissolving；3. starch, dairy products etc. are put into B25 tanks, moderate-speed mixer dissolving, while open homogenisation cycle system
5-15 minutes；4. the butter for thawing, having crushed and cheese are put into moderate-speed mixer in B25 tanks again to dissolve, while cut across to cut and be
System and homogeneous system, and 70-75 DEG C is heated to using chuck, keep the temperature 25-35 minutes；5. pectin and carragheen will be dissolved with again
Solution put into B25 tanks moderate-speed mixer and dissolve；6. it will be put into again dissolved with the solution of nisin and potassium sorbate
Into B25 tanks, moderate-speed mixer dissolves；7. being heated to 70-90 DEG C using chuck, cutting system and homogeneous system are then turned on, is continued
10-30 minutes.
Sterile filling includes：1. need to make at sterilization of ozone and ultraviolet when 3-24 is small in advance between epiphragma sheet material buffering
Reason, while carry out the smearing test of epiphragma and sheet material；2. needing to carry out filling pipeline CIP and sterilization when 3 is small in advance, and lead to sterile sky
Gas, while carry out the smearing test of filling exit；3. filling temperature：80-85℃.
UHT sterilization conditions continue 5-10 seconds including (but not limited to) 140-150 DEG C.
Finished product detection is including (but not limited to) commercial sterilization detection, state food quality testing and physical and chemical testing.
Effect example
Embodiment 5, takes three groups of 500g commercial sterilization room temperature cheese of the present invention to carry out commercial sterilization detection, detection foundation is GB
4789.26-2013 national food safety standard, Food Microbiology detect, commercial sterilization detection；The testing result of three groups of samples
As shown in the table, three groups of samples are commercial sterilization, meet commercial sterilization requirement；As it can be seen that the commercial sterilization room temperature milk of the present invention
Junket bacterial content is relatively low.
Embodiment 6, takes 500g commercial sterilization room temperature cheese of the present invention to carry out state food quality testing, and detection foundation is：
GB 25192-2010 national food safety standard, processed cheese；The pre-packaged food of GB 28050-2011 national food safety standard
Product nutritional labeling general rule；The measure of moisture in GB 5009.3-2016 national food safety standard food；GB 5009.4-2016
The measure of ash content in national food safety standard food；GB 5009.5-2016 national food safety standard Protein in Food
Measure；Potassium, the measure of sodium in GB/T 5009.91-2003 food；In GB 5009.82-2016 national food safety standard food
The measure of vitamin A. D. E and the measure of GB 5009.92-2016 national food safety standard Calcium In Foods.GB 4789.26 is eaten
Safe national standard food microbiological examination test for commercial sterilization in product, detects commercial sterilization project.Testing result such as following table
Shown, sample total plate count, coliform, mould, saccharomycete, staphylococcus aureus are respectively less than 10CFU/g, and are inspection
Measure salmonella and Listeria Monocytogenes.Sample sodium content is 262mg/100g；As it can be seen that the business of the present invention
Sterile room temperature cheese sodium content is relatively low, can realize storage under room temperature, transport, sale.
Embodiment 7, takes commercial sterilization room temperature cheese of the present invention to carry out physical and chemical testing, test result is as shown in the table, sample
Sodium content is 277mg/100g, it is seen then that commercial sterilization room temperature cheese sodium content of the invention is relatively low.
Preferred embodiment of the invention described in detail above.It should be appreciated that those of ordinary skill in the art without
Need creative work to conceive according to the present invention and make many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (9)
1. a kind of commercial sterilization room temperature cheese, it is characterised in that including following components in percentage by weight：Cheese 15%-50%,
Fat preparation 6%-20%, hydrophilic colloid 0.1%-0.5%, dairy products 10%-20%, starch 2%-5%, antioxidant
0.001%-0.005%, sugar 0.1%-10%, preservative 0.05%-0.1%, emulsifying agent 0.1%-0.9%, remaining is water.
2. commercial sterilization room temperature cheese as claimed in claim 1, it is characterised in that the emulsifying agent is sodium citrate and lemon
Sour potassium.
3. commercial sterilization room temperature cheese as claimed in claim 2, it is characterised in that sodium citrate and the potassium citrate weight
Percentage is 10:1-30:1.
4. commercial sterilization room temperature cheese as claimed in claim 3, it is characterised in that sodium citrate and the potassium citrate weight
Percentage is 15:1-25:1.
5. commercial sterilization room temperature cheese as claimed in claim 4, it is characterised in that sodium citrate and the potassium citrate weight
Percentage is 15:1-20:1.
6. making the method for any one commercial sterilization room temperature cheese in such as claim 1-5, comprise the following steps：
S1 raw materials prepare；
S2 raw materials mix, and the S1 raw materials prepared are mixed；
S3UHT sterilizations, cooling, degassing, filtering and discharging；
S4 sterile fillings.
7. the method for commercial sterilization room temperature cheese is made as claimed in claim 6, it is characterised in that step S2 includes following mistake
Journey：
Pure water is heated 55-65 DEG C by A1；
A2 puts into emulsifying agent, stirring and dissolving；
A3 puts into dairy products, starch, antioxidant and sugar, stirring and dissolving, while opens homogenisation cycle system, continues 5-15 points
Clock；
Fat preparation and cheese are put into stirring and dissolving by A4, while open cutting system and homogenisation cycle system, and utilize folder
Mixed material is heated to 70-75 DEG C by set, continues 25-35 minutes；
A5 puts into hydrophilic colloid, preservative, stirring and dissolving；
Mixed material in A5 is heated to 70-90 DEG C by A6 using chuck, opens cutting system and homogenisation cycle system, is continued
10-30 minutes.
8. the method for commercial sterilization room temperature cheese is made as claimed in claim 6, it is characterised in that step S4 includes following mistake
Journey：
B1 will be made at sterilization of ozone and ultraviolet when 3-24 is small in advance between epiphragma sheet material buffering, while carries out epiphragma and sheet material
Smear test；
B2 shift to an earlier date 3 it is small when carry out filling pipeline CIP and sterilization, and logical filtrated air, while carry out the smearing test of filling exit；
The filling temperature of B3：80-85℃.
9. the method for commercial sterilization room temperature cheese is made as claimed in claim 6, it is characterised in that the UHT sterilization conditions
For 140-150 DEG C, continue 5-10 seconds.
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| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
| CN109699754A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of high calcium low sodium cheese mud and preparation method thereof |
| CN110353052A (en) * | 2019-08-15 | 2019-10-22 | 高志海 | A kind of dried milk cake cream formula and preparation method thereof |
| CN110463777A (en) * | 2019-08-15 | 2019-11-19 | 高志海 | A kind of cheese tile formula and preparation method thereof |
| CN115067394A (en) * | 2022-06-22 | 2022-09-20 | 艾克斯拜奥(海南)投资有限公司 | Fermented raw cheese and preparation method thereof |
| CN115843887A (en) * | 2021-09-23 | 2023-03-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | High-fat cream cheese capable of being stored at normal temperature and preparation method thereof |
| CN115997815A (en) * | 2023-02-14 | 2023-04-25 | 妙飞江苏食品科技有限公司 | Raw material transportation sterilization device for cheese bar production and sterilization method thereof |
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| CN110353052A (en) * | 2019-08-15 | 2019-10-22 | 高志海 | A kind of dried milk cake cream formula and preparation method thereof |
| CN110463777A (en) * | 2019-08-15 | 2019-11-19 | 高志海 | A kind of cheese tile formula and preparation method thereof |
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| CN115067394A (en) * | 2022-06-22 | 2022-09-20 | 艾克斯拜奥(海南)投资有限公司 | Fermented raw cheese and preparation method thereof |
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