RU2138169C1 - Composition for melting cheese preparing - Google Patents

Abstract

FIELD: food industry, production of melting cheese. SUBSTANCE: invention proposes to use a composition consisting of cheeses for melting, butter, cream, or cow whole dry milk, or cow whole dry milk with curd, gourd, or apple, or carrot, or eggplant, or vegetable marrow, or tomato, or beet dried powder, melting salt and drinking water. EFFECT: improved quality of the composition. 2 cl, 3 tbl

Description

 The invention relates to feed production, as well as to the food industry.

 Known dairy composition for the preparation of processed cheeses, containing hard rennet cheese, low-fat cheese for melting, whole cow's milk, butter, melting salt, cottage cheese, granulated sugar, cream and filler - sea kale / 1 /.

 The disadvantage of the composition is that it uses scarce raw materials.

 The technical result is the expansion of the range of dairy products.

This is achieved by the fact that as a filler use dry powder of pumpkin or apple, or carrot, or beet, or eggplant, or zucchini, or tomato in the following ratio of starting components, wt.%:
hard rennet cheese - 25 - 40
low-fat cheese - 15 - 20
butter - 11 - 27
powdered cow's milk - 5 - 8
cottage cheese - 8 - 12
granulated sugar - 15 - 17
cream - 13 - 15 with a fat content of 50% /
dry powder of pumpkin or apple, or carrot, or beet, or eggplant, or zucchini, or tomato - 3 - 5
salt melter - 5.1 - 9.8
drinking water - the rest
The preparation of the composition is as follows: To prevent melting, place part of the water in the melting tank, then rennet cheeses, low-fat melting cheese and whole cow's milk. After that, the salt is melted in the tank, water and the contents are heated to 70 ± 2 ^o C. The mixture is kept at this temperature for 15 minutes, continuously stirring. As soon as the mixture melts, pumpkin powder is introduced and the melt temperature is increased to 80 ± 2 ^o C. The melt is kept at this temperature for 3 to 5 minutes, continuously mixing. The molten mass must be homogeneous and sufficiently fluid. The molten mass in the hot state is sent for packaging in cups of polymeric materials. Packaged processed cheese is subjected to cooling at an air temperature of 9 ± 1 ^o C in coolers. The duration of cooling depends on the method of cooling and is applied in the range from 30 minutes to 16 hours. Cheeses store no more than 30 days from 3 to 0 ^o C and no more than 20 days from 0 to 4 ^o C with a relative humidity of 80 - 85%.

 Pumpkin powder is obtained by freeze-drying.

 Example 1

 For processed cheese, 30% fat with dry fruit and vegetable fillers / per ton in kg / (see table. 1).

Example 2
For cheese melted with pumpkin with a mass fraction of fat in the dry matter of the product 50% / per ton in kg / (see table. 2).

Example 3
For cheeses, processed 40% fat with dry fruit and vegetable fillers / per ton in kg / (see table 3).

 Sources of information taken into account during the examination.

1. Patent PU N 2010531, MKI ⁶ A 23 C 19/08, 1994

Claims (1)

1. Composition for the preparation of processed cheese, including cheese for melting, butter, dairy products, melting salt, filler and drinking water, characterized in that it additionally contains granulated sugar, cream milk or whole cow milk is used as dairy products or whole cow's milk with cottage cheese, and as a filler, dry powder of pumpkin, or apple, or carrot, or beet, or eggplant, or zucchini, or tomato, is used, in the following ratio, wt.%:
Cheeses for melting - 40 - 60
Butter - 11 - 27
Cream or whole cow's milk powder, or whole cow's milk with cottage cheese - 13 - 20
Sugar - 15 - 17
Dry powder of pumpkin, or apple, or carrot, or eggplant, or zucchini, or tomato, or beetroot - 3 - 5
Salt Melter - 5.1 - 9.8
Drinking Water - Else
2. The composition according to claim 1, characterized in that as the cheese for melting use low-fat cheese and / or fresh unsalted cheese, or small rennet cheese and low-fat cheese.

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