CN116195656A - 一种原浆芝士酱 - Google Patents
一种原浆芝士酱 Download PDFInfo
- Publication number
- CN116195656A CN116195656A CN202310237597.0A CN202310237597A CN116195656A CN 116195656 A CN116195656 A CN 116195656A CN 202310237597 A CN202310237597 A CN 202310237597A CN 116195656 A CN116195656 A CN 116195656A
- Authority
- CN
- China
- Prior art keywords
- stirring
- cheese
- cheese sauce
- milk
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- 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
-
- 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- 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
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开的一种原浆芝士酱,包括牛奶、炼乳、麦芽糖、砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸、胡萝卜色素、布丁粉、芝士片、棕榈油、香精及水,优化了生产工艺,同时还通过发酵反应和胶磨工艺,改善了口感,制备过程成无需发酵工序即可获得芝士的风味和口感,利于精简制备工序和获得均一的口感和风味。
Description
技术领域
本发明涉及食品,尤其涉及一种原浆芝士酱。
背景技术
芝士酱,又名起司酱、起士酱,cheese酱。芝士其实是奶酪的译称,英文名为cheese的固体乳制品,是多种乳制奶酪的通称,有各式各样的味道、口感和形式。主要是由奶酪添加其他食材制成,所以叫芝士酱。
发明内容
为了解决现有技术中的上述问题,本发明提供了一种原浆芝士酱。
本发明提供的一种原浆芝士酱,包括牛奶、炼乳、麦芽糖、砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸、胡萝卜色素、布丁粉、芝士片、棕榈油、香精及水,上述成分按以下质量份设置组分:
优选方案之一,按以下质量份设置组分:
优选方案之一,按以下质量份设置组分:
优选方案之一,包括以下步骤:
(1)先将水、牛奶、炼乳及麦芽糖按顺序加入搅拌缸中开启搅拌2分钟;
(2)再将砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸及胡萝卜色素混合均匀后胶乳搅拌缸内继续搅拌5分钟;
(3)分别将布丁粉、芝士片、棕榈油、香精依次投入搅拌缸慢速搅拌3分钟;
(4)设置熬煮锅并抽真空,将搅拌完成后的酱料抽入熬煮锅内开启慢速搅拌并开启均值,均值转速2000转,均值时间300秒;
(5)设定熬煮温度78℃,当温度达到76℃关掉蒸汽,达到78℃开启冷水循环水降温。
本发明有益效果:
本配方配制的原浆芝士酱化了生产工艺,同时还通过发酵反应和胶磨工艺,改善了口感,制备过程成无需发酵工序即可获得芝士的风味和口感,利于精简制备工序和获得均一的口感和风味,使得产品适于批量生产,保证了最终成品的稳定性,使得保存过程中不易出现沉淀或者分层,食盐、砂糖、麦芽糊精和阿斯巴甜的混合使用可以调整芝士酱的口味,可以适应大多数消费者的需求;本发明中还公开了相应的配方和用量,该种配方和用量下获得产品口感极佳,食盐和海藻糖协同作用,极大提升了芝士酱的鲜味,无需现有技术中的发酵、冷凝回流等工序,极大缩短了制作流程,节约了时间;同时,制作工序的精简和时间的缩短更利于减少制作过程中的原材料的损耗和营养流失,保证最终产品口感风味。
具体实施方式
实施例1:
一种原浆芝士酱,包括牛奶、炼乳、麦芽糖、砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸、胡萝卜色素、布丁粉、芝士片、棕榈油、香精及水,上述成分按以下质量份设置组分:
实施例2:
一种原浆芝士酱,包括牛奶、炼乳、麦芽糖、砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸、胡萝卜色素、布丁粉、芝士片、棕榈油、香精及水,上述成分按以下质量份设置组分:
实施例3:
一种原浆芝士酱,包括牛奶、炼乳、麦芽糖、砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸、胡萝卜色素、布丁粉、芝士片、棕榈油、香精及水,上述成分按以下质量份设置组分:
上述实施例中,先将水、牛奶、炼乳及麦芽糖按顺序加入搅拌缸中开启搅拌2分钟;再将砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸及胡萝卜色素混合均匀后胶乳搅拌缸内继续搅拌5分钟;分别将布丁粉、芝士片、棕榈油、香精依次投入搅拌缸慢速搅拌3分钟;设置熬煮锅并抽真空,将搅拌完成后的酱料抽入熬煮锅内开启慢速搅拌并开启均值,均值转速2000转,均值时间300秒;设定熬煮温度78℃,当温度达到76℃关掉蒸汽,达到78℃开启冷水循环水降温。
本发明相对于传统加工工艺的不同之处在于:
本配方配制的原浆芝士酱化了生产工艺,同时还通过发酵反应和胶磨工艺,改善了口感,制备过程成无需发酵工序即可获得芝士的风味和口感,利于精简制备工序和获得均一的口感和风味,使得产品适于批量生产,保证了最终成品的稳定性,使得保存过程中不易出现沉淀或者分层,食盐、砂糖、麦芽糊精和阿斯巴甜的混合使用可以调整芝士酱的口味,可以适应大多数消费者的需求;本发明中还公开了相应的配方和用量,该种配方和用量下获得产品口感极佳,食盐和海藻糖协同作用,极大提升了芝士酱的鲜味,无需现有技术中的发酵、冷凝回流等工序,极大缩短了制作流程,节约了时间;同时,制作工序的精简和时间的缩短更利于减少制作过程中的原材料的损耗和营养流失,保证最终产品口感风味。
本发明不限于上述实施,凡采用相同原理及其方法实现相同技术效果的多种实施方式均与本专利雷同。
Claims (4)
4.如权利要求1-3任意所述的原浆芝士酱,其特征在于,包括以下步骤:
(1)先将水、牛奶、炼乳及麦芽糖按顺序加入搅拌缸中开启搅拌2分钟;
(2)再将砂糖、海藻糖、盐、山梨酸钾、脱氢乙酸钠、柠檬酸及胡萝卜色素混合均匀后胶乳搅拌缸内继续搅拌5分钟;
(3)分别将布丁粉、芝士片、棕榈油、香精依次投入搅拌缸慢速搅拌3分钟;
(4)设置熬煮锅并抽真空,将搅拌完成后的酱料抽入熬煮锅内开启慢速搅拌并开启均值,均值转速2000转,均值时间300秒;
(5)设定熬煮温度78℃,当温度达到76℃关掉蒸汽,达到78℃开启冷水循环水降温。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202310237597.0A CN116195656A (zh) | 2023-03-14 | 2023-03-14 | 一种原浆芝士酱 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202310237597.0A CN116195656A (zh) | 2023-03-14 | 2023-03-14 | 一种原浆芝士酱 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN116195656A true CN116195656A (zh) | 2023-06-02 |
Family
ID=86514650
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202310237597.0A Pending CN116195656A (zh) | 2023-03-14 | 2023-03-14 | 一种原浆芝士酱 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN116195656A (zh) |
-
2023
- 2023-03-14 CN CN202310237597.0A patent/CN116195656A/zh active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106235215B (zh) | 一种百合果冻及其加工工艺 | |
CN103815383A (zh) | 一种贻贝酱油及生产方法 | |
CN105410841B (zh) | 一种利用酶解制备蚝油的方法 | |
CN109007192A (zh) | 一种焦糖海盐味的巧克力及其制备方法 | |
CN105558082A (zh) | 辣方腐乳的加工方法及用该方法加工的辣方腐乳 | |
CN116195656A (zh) | 一种原浆芝士酱 | |
CN106260489A (zh) | 一种紫薯冰淇淋粉、冰淇淋及其中药保健冰淇淋 | |
CN107549427B (zh) | 一种炭烧咖啡糖及其制备方法 | |
CN115281320A (zh) | 虾肉酶解物及其制备方法、复合调味料 | |
CN113017060A (zh) | 一种火锅底料及其制备方法 | |
CN111657387A (zh) | 一种糖稀的制备方法 | |
CN105901597A (zh) | 一种酸甜爽口青梅果酱 | |
JPS599140B2 (ja) | ポテトを主材とするアイスクリ−ムの製法 | |
CN111296574A (zh) | 一种烘焙牛奶及其生产方法 | |
CN104905101A (zh) | 一种杨梅酱及其制备方法 | |
CN109007715A (zh) | 一种玉米果冻及其制备方法 | |
KR20140132200A (ko) | 전통 찹쌀고추장의 제조방법 | |
KR100358204B1 (ko) | 양파 고추장 제조 방법 | |
CN112568421A (zh) | 一种保质期长的酸汁及其制备方法和应用 | |
CN107432454A (zh) | 一种多味酱油的制备方法 | |
CN107821718B (zh) | 一种牛扎糖及其制备方法 | |
KR100431078B1 (ko) | 식혜 농축액의 제조방법 | |
CN117243263A (zh) | 一种再制奶酪及其制备方法 | |
CN105192495B (zh) | 一种草莓酱料的制备方法 | |
CN113951326A (zh) | 延长货架期的淡奶生产工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |