CN102450335B - Imitated cheese and its preparation method - Google Patents
Imitated cheese and its preparation method Download PDFInfo
- Publication number
- CN102450335B CN102450335B CN 201010513312 CN201010513312A CN102450335B CN 102450335 B CN102450335 B CN 102450335B CN 201010513312 CN201010513312 CN 201010513312 CN 201010513312 A CN201010513312 A CN 201010513312A CN 102450335 B CN102450335 B CN 102450335B
- Authority
- CN
- China
- Prior art keywords
- preparation
- cheese
- raw material
- imitated
- emulsifying
- 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.)
- Active
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and/or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.
Description
Technical field
The present invention relates to a kind of imitated cheese and preparation method thereof.
Background technology
Mozzarella (Mozzarella) cheese is a kind of cheese that liked by the consumer, is characterized in that local flavor is gentle, stretch capability is excellent, is usually used in the making of Pizza.Patent CN1788592A discloses a kind of Mozzarella-type string cheese product, and cheese curd is heated, mediates and stretches, and obtains the cheese rod of improved texture after extrusion modling.Patent CN101194651A discloses a kind of cheese making method that can be used for Pizza, and the method only need be added suitable emulsification salt and acidity regulator to ziega, without blanching, stretches, and can obtain finished product after compressing.The processed cheese that above-mentioned cheese belongs to natural cheese or makes with natural cheese, the defect that all exists natural cheese to cause.Natural Mozzarella cheese mainly contains 2 defects, and the one, cheese contains viable bacteria, therefore need refrigeration, cost is high, and easily contaminated; The 2nd, along with shelf life or maturity period extend, tensile property obviously descends.Mozzarella cheese processed can solve 2 defects of natural mozzarella cheese to a certain extent again, but owing in batching, containing the natural cheese more than at least 15%, thereby face equally above-mentioned two defects.
Summary of the invention
Technical problem to be solved by this invention is overcome existing natural Mozzarella cheese or in Mozzarella cheese processed, owing to inevitably containing the natural cheese composition, existed the refrigeration cost high again, easily contaminated, wire-drawing performance descends with the prolongation of storage period, and the raw material of processed cheese is used the defect also be subject to certain restrictions, provide a kind of and can keep the classical original characteristic flavor on basis of natural Mozzarella cheese and functional characteristic, and use raw material and product all to be easy to storage, the product wire-drawing performance is not subject to the variation of memory time and changes, and the preparation method is simple, fast, imitated cheese of easy operating and preparation method thereof.
The preparation method of imitated cheese of the present invention comprises the steps:
(1) raw material is sheared to premixed; Wherein, described raw material contains renin casein 21%～30%, other milk solids materials 1%～5%, fatty goods 20%～60%, emulsification salt 1%～3%, acidity regulator 0.3%～0.5% and water 11%～44% except the renin casein, and percentage accounts for the mass percent of raw material total amount for each raw material; Described emulsification salt is phosphate and/or citrate;
(2) slurry stirring and emulsifying premixed obtained;
(3) moulding is cooling gets final product.
Below, further the preparation method of imitated cheese of the present invention described in detail:
(1) raw material is sheared to premixed; Wherein, described raw material contains renin casein 21%～30%, other milk solids materials 1%～5%, fatty goods 20%～60%, emulsification salt 1%～3%, acidity regulator 0.3%～0.5% and water 11%～44% except the renin casein, and percentage accounts for the mass percent of raw material total amount for each raw material; Described emulsification salt is phosphate and/or citrate.
In the present invention, above-mentioned particularly preferred raw material coordinates corresponding preparation technology, can make the imitated cheese that method of the present invention makes have good especially wire drawing characteristic.
In the present invention, shear premix and be combined into the conventional described shearing premixed in this area, be generally and adopt the blunt knife shear agitation evenly to mix.The premixed condition of described shearing is preferably for blunt knife, with 1000rpm～3000rpm, stirring 2min～4min, and better is to stir 2min～4min with blunt knife with 1500rpm～3000rpm.Described blunt knife is the conventional blunt knife that uses in this area, and the thickness of knife edge of described blunt knife is preferably 2mm～10mm, and that better is 4mm～6mm.
In the present invention, described renin casein is the conventional described renin casein in this area.
In the present invention, described other milk solids materials except the renin casein are the conventional described milk solids material in this area, are preferably one or more in skimmed milk powder, whole-fat milk powder, lactose and lactalbumin, and better is skimmed milk powder.
In the present invention, described fatty goods are the fatty goods of the conventional use in this area, be preferably one or more in butter, rare cream, palm oil, coconut oil, rapeseed oil and sunflower oil, one or more that better is in butter, rare cream and palm oil.When described fatty goods contain butter, its consumption is preferably 1%～27%; When described fatty goods contain rare cream, its consumption is preferably 1%～59%; When described fatty goods, when the palm oil, its consumption is preferably 1%～23%, and percentage accounts for the mass percent of raw material total amount for each composition.
In the present invention, described phosphate is the conventional phosphate used in this area, is preferably one or more in sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, sodium phosphate trimer, sodium pyrophosphate and calgon.Described citrate is the conventional citrate used in this area, is preferably natrium citricum.Preferably, further preferred following combination of described emulsification salt: 0.5%～0.75% calgon, 0.2%～0.3% sodium pyrophosphate and 1%～1.5% citrate, percentage accounts for the mass percent of raw material total amount for each composition.
In the present invention, described acidity regulator is the conventional acidity regulator used in this area, is preferably one or more of citric acid, lactic acid, phosphoric acid and malic acid.The consumption of described acidity regulator is this area conventional amount used, and preferably, for being not more than 1% but be not 0, percentage is the mass percent that acidity regulator accounts for the raw material total amount.Preferably, described acidity regulator is preferred 0.3%～0.5% citric acid further, and percentage is the mass percent that acidity regulator accounts for the raw material total amount.
In the present invention, described raw material preferably also contains salt, stabilizing agent and local flavor and presents one or more in material.Other raw materials that the present invention further preferably can contain are as stabilizing agent carragheen etc., under the existing raw material of the present invention and preparation technology's cooperation, can further optimize the wire drawing structure of the imitated cheese that the present invention makes, be that imitated cheese has better mouthfeel and matter structure.
Wherein, described salt is that this area routine is used, and described salt consumption is preferably 0.7%～1.8%, and percentage is the mass percent that salt accounts for the raw material total amount.
Wherein, described stabilizing agent is that this area routine is used, is preferably one or more in carragheen, gelatin, xanthans, guar gum, konjac glucomannan, locust bean gum, hydroxymethyl-propyl cellulose, marine alga acids, converted starch, sodium carboxymethylcellulose and pectin.The consumption of described stabilizing agent is preferably for being not more than 1% but be not 0.Further, described stabilizing agent is preferably 0.01%～0.5% carragheen, and percentage is the mass percent that stabilizing agent accounts for the raw material total amount.
Wherein, it is that this area routine is used that described local flavor presents material, is preferably one or more in flavoring essence, spices, cheesy flavor concentrate and cheese zymolyte.Described flavoring essence is that this area routine is used, is preferably one or more of Yoghourt essence, milk flavour, sootiness essence, cheese essence and fruit essence.Described flavoring essence consumption is preferably 0.1～0.5%, and percentage is the mass percent that flavoring essence accounts for the raw material total amount.
(2) slurry stirring and emulsifying premixed obtained;
In the present invention, described stirring and emulsifying is this area routine operation agitating heating emulsification.The mixing speed of described stirring and emulsifying is preferably 800rpm～1500rpm, the temperature of described stirring and emulsifying is preferably 75 ℃～85 ℃, described stirring and emulsifying temperature control mode is preferably steam direct heating, and the time of described stirring and emulsifying is preferably 2min～8min.
(3) moulding is cooling gets final product.
In the present invention, described moulding is cooled to the conventional post processing mode in this area, is generally heat and fills with aseptic packaging, cooling, and refrigeration afterwards gets final product.
The invention still further relates to a kind of imitated cheese of the gained of the preparation method by above-mentioned imitated cheese.
Preferably, the index of imitated cheese of the present invention is: protein 21%～28%, and fat 17%～24%, moisture 46%～50%, pH is 5.2～5.9, each composition of percentage accounts for the mass percent of imitated cheese total amount.
Agents useful for same of the present invention and raw material equal commercially available obtaining except specified otherwise.
On the basis that meets this area general knowledge, in the present invention, above-mentioned each technical characterictic optimum condition can any combination, obtains preferred embodiments.
Positive progressive effect of the present invention is: the preparation method of imitated cheese of the present invention is simple, quick, easy operating, the imitated cheesy flavor gentleness made, milk fragrance is strong, the tensile properties excellence, can keep the classical original characteristic flavor on basis of natural Mozzarella cheese and functional characteristic, and use raw material and product all to be easy to storage, the product wire-drawing performance is not subject to the variation of memory time and changes, and effectively reduces costs and food safety risk.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.
The raw material used in following embodiment and use unit type are as follows:
Renin casein, butter, rare cream: permanent natural commerce and trade (Shanghai) Co., Ltd., Shanghai Bright Dairy & Food Co., Ltd.;
Palm oil: grain and oil Co., Ltd in good;
Cheese essence: Shanghai Givaudan Co., Ltd;
Natrium citricum, calgon, sodium pyrophosphate, citric acid, lucky Buddhist nun sky, Bake, Yunnan wound phosphate Co., Ltd;
Carragheen: Danisco (China) Co., Ltd;
Melt pot, Stephen Universal machine UM/SK 5, Sympak Asia Pacific PteLtd, volume 2kg/ batch.
Embodiment 1
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, raw material is put into and melted pot, under heating condition not, the blunt knife that is 2mm with thickness of knife edge obtains the premixed slurry with 1000rpm shear agitation 4min;
2. the premixed slurry is stirred with 1000rpm speed, steam direct heating is to 80 ℃ of temperature, then is incubated 6min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 23.1%; Fat 22.7%; Moisture 47.9%; PH is 5.2.
Embodiment 2
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, all raw materials are put into and melted pot, under heating condition not, the blunt knife that is 10mm with thickness of knife edge obtains the premixed slurry with 1500rpm shear agitation 3min;
2. the premixed slurry is stirred with 800rpm speed, steam direct heating is to 80 ℃ of temperature, then is incubated 8min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 26.9%; Fat 17.7%; Moisture 47.6%; PH is 5.9.
Embodiment 3
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, all raw materials are put into and melted pot, under heating condition not, the blunt knife that is 10mm with thickness of knife edge obtains the premixed slurry with 1500rpm shear agitation 3min;
2. the premixed slurry is stirred with 800rpm speed, steam direct heating is to 80 ℃ of temperature, then is incubated 8min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 27.9%; Fat 18.8%; Moisture 50.0%; PH is 5.3.
Embodiment 4
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, all raw materials are put into and melted pot, under heating condition not, the blunt knife that is 5mm with thickness of knife edge obtains the premixed slurry with 3000rpm shear agitation 2min;
2. the premixed slurry is stirred with 1500rpm speed, steam direct heating is to 75 ℃ of temperature, then is incubated 2min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 21.1%; Fat 23.9%; Moisture 47.0%; PH is 5.7.
Embodiment 5
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, all raw materials are put into and melted pot, under heating condition not, the blunt knife that is 6mm with thickness of knife edge obtains the premixed slurry with 2500rpm shear agitation 3min;
2. the premixed slurry is stirred with 800rpm speed, steam direct heating is to 80 ℃ of temperature, then is incubated 6min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 24.1%; Fat 23.8%; Moisture 48.0%; PH is 5.4.
Embodiment 6
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, all raw materials are put into and melted pot, under heating condition not, the blunt knife that is 5mm with thickness of knife edge obtains the premixed slurry with 1500rpm shear agitation 3min;
2. the premixed slurry is stirred with 1500rpm speed, steam direct heating is to 80 ℃ of temperature, then is incubated 3min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 23.2%; Fat 24.2%; Moisture 46.2%; PH is 5.8.
Embodiment 7
Composition of raw materials:
The preparation method:
1. according to above-mentioned formula, raw material is put into and melted pot, under heating condition not, the blunt knife that is 2mm with thickness of knife edge obtains the premixed slurry with 1000rpm shear agitation 4min;
2. the premixed slurry is stirred with 1000rpm speed, steam direct heating is to 80 ℃ of temperature, then is incubated 3min and occurs to wire drawing;
3. heat is filled with aseptic packaging, cooling, and refrigeration.
After testing, the imitated cheese index of gained: protein 24.1%; Fat 22.7%; Moisture 48.1%; PH is 5.6.
Effect embodiment 1
Imitated cheese of the present invention (embodiment 1,4,6 is example) is carried out to the validity check of taste aspect, and with the natural cheese of commercially available mozzarella in contrast, subjective appreciation is completed by 10 assessment officers.According to ten point system marking, 9～10, good; 7～8, better; 5～6 is general; 3～4, poor; 1～2, very poor.After mark is cumulative, result is as shown in table 1 below.
Table 1 subjective appreciation data
Data from upper table 1: imitated cheese of the present invention is not sacrificed the local flavor of product because meeting the special nature of product, on mouthfeel, slightly descend, but tension type but also more excellent than mozzarella natural cheese.The score of sample in embodiment aspect overall assessment at least is not less than commercially available control sample, meets the demand of suiting one's taste in food and drink fully.
Effect embodiment 2
Composition of raw materials:
Embodiment 8 and embodiment 6 differences are to adopt the renin casein through storage in 6 months in raw material, and other raw materials and technique are all identical.Comparative Examples 1 is that the milk solids material in embodiment 8 and fatty goods are replaced to the natural mozzarella cheese that the maturity period is 6 months, other components unchanged.Comparative Examples two is 100% natural mozzarella cheese.Evaluation method according to effect embodiment 1 obtains result as follows:
Table 2 subjective appreciation
| Index | Embodiment 8 | Comparative Examples 1 | Comparative Examples 2 |
| Outward appearance | 72 | 64 | 72 |
| Color and luster | 78 | 68 | 75 |
| Draftability | 89 | 48 | 61 |
| Local flavor | 78 | 56 | 72 |
| Mouthfeel | 71 | 65 | 68 |
Result shows, the sensory evaluation of embodiment 8 is compared with 6 of fronts embodiment, obviously do not descend, be much better than Comparative Examples 1 and Comparative Examples 2, especially tensile property is far above Comparative Examples 1 and Comparative Examples 2, this shelf life that casein into chymosin casein has been described is much better than natural cheese, contributes to keep the stable of imitated cheese functional characteristic and reduces the cost of storage.
Effect embodiment 3
Imitated cheese of the present invention (embodiment 2) and control group (commercially available mozzarella natural cheese) are carried out to the shelf life experiment, and subjective appreciation is completed by 10 assessment officers.According to ten point system marking, 9～10, good; 7～8, better; 5～6 is general; 3～4, poor; 1～2, very poor.After mark is cumulative, result is as shown in table 3 below.
The experiment of table 3 shelf life
Result shows, embodiment 2 and natural cheese are compared, and the sensory evaluation in trimestral shelf life does not have notable difference, and edible quality does not obviously descend, and can reach the effect of simulation natural cheese, thereby realize industrialization production.
Claims (14)
1. the preparation method of an imitated cheese, it is characterized in that: it comprises the steps:
(1) raw material is sheared to premixed; Wherein, described raw material contains renin casein 21%～30%, other milk solids materials 1%～5%, fatty goods 20%～60%, acidity regulator 0.3%～0.5%, water 11%～44% and emulsification salt except the renin casein, and percentage accounts for the mass percent of raw material total amount for each raw material; Described other milk solids materials except the renin casein are one or more in skimmed milk powder, whole-fat milk powder, lactose and lactalbumin; Described emulsification salt is 0.5%～0.75% calgon, 0.2%～0.3% sodium pyrophosphate and 1%～1.5% citrate, and percentage accounts for the mass percent of raw material total amount for each composition;
(2) slurry stirring and emulsifying premixed obtained;
(3) moulding is cooling gets final product.
2. preparation method as claimed in claim 1 is characterized in that: the premixed condition of described shearing is for stirring 2min～4min with blunt knife with 1000rpm～3000rpm.
3. preparation method as claimed in claim 2 is characterized in that: the premixed condition of described shearing is for stirring 2min～4min with blunt knife with 1500rpm～3000rpm.
4. preparation method as claimed in claim 2, it is characterized in that: wherein, the thickness of knife edge of described blunt knife is 2mm～10mm.
5. preparation method as claimed in claim 4, it is characterized in that: wherein, the thickness of knife edge of described blunt knife is 4mm～6mm.
6. preparation method as claimed in claim 1, it is characterized in that: described other milk solids materials except the renin casein are skimmed milk powder.
7. preparation method as described as claim 1～5 any one, it is characterized in that: described fatty goods are one or more in butter, rare cream, palm oil, coconut oil, rapeseed oil and sunflower oil; When described fatty goods contain butter, its consumption is 1%～27%; When described fatty goods contain rare cream, its consumption is 1%～59%; When described fatty goods contain palm oil, its consumption is 1%～23%; Percentage accounts for the mass percent of raw material total amount for each composition; Described acidity regulator is one or more of citric acid, lactic acid, phosphoric acid and malic acid.
8. preparation method as claimed in claim 7, it is characterized in that: described fatty goods are one or more in butter, rare cream and palm oil.
9. preparation method as described as claim 1～5 any one is characterized in that: described raw material also contains salt, stabilizing agent and local flavor and presents one or more in material;
Described salt consumption is 0.7%～1.8%;
Described stabilizing agent is one or more in carragheen, gelatin, xanthans, guar gum, konjac glucomannan, locust bean gum, hydroxymethyl-propyl cellulose, marine alga acids, converted starch, sodium carboxymethylcellulose and pectin; The consumption of described stabilizing agent is for being not more than 1% but be not 0;
It is one or more in flavoring essence, spices, cheesy flavor concentrate and cheese zymolyte that described local flavor presents material; Wherein, described flavoring essence is one or more of Yoghourt essence, milk flavour, sootiness essence, cheese essence and fruit essence; Described flavoring essence consumption is 0.1～0.5%;
Above-mentioned percentage accounts for the mass percent of raw material total amount for each composition.
10. preparation method as claimed in claim 9, it is characterized in that: described stabilizing agent is 0.01%～0.5% carragheen.
11. preparation method as described as claim 1～5 any one is characterized in that: the mixing speed of described stirring and emulsifying is 800rpm～1500rpm; The temperature of described stirring and emulsifying is 75 ℃～85 ℃; Described stirring and emulsifying temperature control mode is steam direct heating; The time of described stirring and emulsifying is 2min～8min.
12. preparation method as described as claim 1～5 any one is characterized in that: described moulding is cooled to heat and fills with aseptic packaging, cooling, and refrigeration afterwards gets final product.
13. the imitated cheese made as the method for the described imitated cheese of claim 1～12 any one.
14. imitated cheese as claimed in claim 13 is characterized in that: the index of described imitated cheese is: protein 21%～28%, fat 17%～24%, moisture 46%～50%, pH is 5.2～5.9, each composition of percentage accounts for the mass percent of imitated cheese total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010513312 CN102450335B (en) | 2010-10-20 | 2010-10-20 | Imitated cheese and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010513312 CN102450335B (en) | 2010-10-20 | 2010-10-20 | Imitated cheese and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102450335A CN102450335A (en) | 2012-05-16 |
| CN102450335B true CN102450335B (en) | 2013-12-18 |
Family
ID=46034313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010513312 Active CN102450335B (en) | 2010-10-20 | 2010-10-20 | Imitated cheese and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102450335B (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835460B (en) * | 2011-06-21 | 2014-06-04 | 光明乳业股份有限公司 | Smearing cheese analogue and preparation method thereof |
| CN102687756B (en) * | 2012-06-26 | 2014-04-09 | 光明乳业股份有限公司 | Analog cheese and preparation method thereof |
| CN102687754B (en) * | 2012-06-26 | 2014-04-09 | 光明乳业股份有限公司 | Hand-ripped simulated cheese and method for preparing hand-ripped simulated cheese |
| CN102687757B (en) * | 2012-06-26 | 2013-11-27 | 光明乳业股份有限公司 | Artificial cheese and preparation method thereof |
| CN102687755B (en) * | 2012-06-26 | 2013-10-16 | 光明乳业股份有限公司 | Hand-ripped processed cheese and preparation method thereof |
| CN102742664B (en) * | 2012-06-26 | 2014-01-08 | 光明乳业股份有限公司 | Reproduced cheese and preparation method thereof |
| US20140161954A1 (en) * | 2012-12-07 | 2014-06-12 | Andrew Edward McPherson | Emulsifying Salt-Free and Starch Stabilized Cheese |
| RU2564117C2 (en) * | 2013-11-26 | 2015-09-27 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" | Cheese analogue production method |
| MX391952B (en) * | 2015-06-26 | 2025-03-21 | Lactalis Heritage Dairy Inc | IMMITATION CHEESE WITH IMPROVED MELTING. |
| CN104957263B (en) * | 2015-07-24 | 2019-01-04 | 光明乳业股份有限公司 | A kind of imitation cheeses on chip and preparation method thereof |
| CN106070605A (en) * | 2016-08-02 | 2016-11-09 | 山东省农业科学院农业质量标准与检测技术研究所 | A kind of cow's milk protein goods and preparation method thereof |
| CN106418072B (en) * | 2016-08-25 | 2020-09-15 | 方雅悯 | Production process of bioactive water |
| SG11202010643UA (en) * | 2018-06-04 | 2020-11-27 | Morinaga Milk Industry Co Ltd | Cheese-like food and method for manufacturing same |
| CN112450281A (en) * | 2019-09-09 | 2021-03-09 | 谢孟甫 | Pure cheese formula and preparation method thereof |
| CN112544953B (en) * | 2020-12-14 | 2023-07-25 | 广州合诚实业有限公司 | A long-shelf-life pizza salsa sauce without cheese, its preparation method and application |
| CN112772729B (en) * | 2020-12-31 | 2022-10-18 | 北京超凡食品有限公司 | Health cheese and preparation method thereof |
| CN115606676B (en) * | 2022-10-21 | 2024-05-28 | 宿迁市江南大学产业技术研究院 | Low-sugar lipid-reducing simulated cheese and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4197322A (en) * | 1974-11-20 | 1980-04-08 | Universal Foods Corporation | Process for producing synthetic cheese |
| CN1520260A (en) * | 2001-06-25 | 2004-08-11 | AFP��ʳƷ�ɷ�����˾ | Imitation cheese compsns. and its prepn. method |
| CN101564062A (en) * | 2008-04-25 | 2009-10-28 | 光明乳业股份有限公司 | Method for preparing platy or lump processed cheese and cheese obtained |
| CN101822292A (en) * | 2009-03-03 | 2010-09-08 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060062885A1 (en) * | 2001-06-25 | 2006-03-23 | Afp Advanced Food Products Ilc | Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions |
-
2010
- 2010-10-20 CN CN 201010513312 patent/CN102450335B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4197322A (en) * | 1974-11-20 | 1980-04-08 | Universal Foods Corporation | Process for producing synthetic cheese |
| CN1520260A (en) * | 2001-06-25 | 2004-08-11 | AFP��ʳƷ�ɷ�����˾ | Imitation cheese compsns. and its prepn. method |
| CN101564062A (en) * | 2008-04-25 | 2009-10-28 | 光明乳业股份有限公司 | Method for preparing platy or lump processed cheese and cheese obtained |
| CN101822292A (en) * | 2009-03-03 | 2010-09-08 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 加工条件对再制干酪功能特性的影响;蒋士龙 等;《乳业科学与技术》;20091231(第04期);155-158 * |
| 块状仿真干酪加工工艺及配方研究;张宁宁;《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》;20090415(第4期);13 * |
| 张宁宁.块状仿真干酪加工工艺及配方研究.《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》.2009,(第4期),13. |
| 蒋士龙 等.加工条件对再制干酪功能特性的影响.《乳业科学与技术》.2009,(第04期),155-158. |
| 郭本恒.干酪素生产工艺.《现代乳品加工学》.中国轻工业出版社,2001,(第1版),275-281,516. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102450335A (en) | 2012-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102450335B (en) | Imitated cheese and its preparation method | |
| CN102370008B (en) | Method for preparing reproduced cheese and obtained reproduced cheese thereof | |
| CN102007972B (en) | Cheese jam and preparation method thereof | |
| CN101273740B (en) | Sweet sheet-shaped processed cheese and method of producing the same | |
| CN101720819B (en) | Preparation method of reproduced cream cheese and cheese obtained by preparation method | |
| CN102835460B (en) | Smearing cheese analogue and preparation method thereof | |
| CN103704360B (en) | Normal temperature processed cheese and preparation method thereof | |
| EP2925152B1 (en) | Improved dry blend for making cheese analogue | |
| JP5883905B2 (en) | Cheese and method for producing the same | |
| CN101933536B (en) | Processed cheese and preparation method thereof | |
| CN102742664B (en) | Reproduced cheese and preparation method thereof | |
| CN102239927A (en) | Processed cheese and its preparation method | |
| CN101326940A (en) | Cheese for growth and method for producing the same | |
| CN102422969A (en) | Cheese ice cream and preparation method thereof | |
| CN102687753B (en) | Processed cheese and preparation method thereof | |
| CN104430919A (en) | Processed cheese and preparation method thereof | |
| DE202021104047U1 (en) | Vegan cheese alternative | |
| CN103749717A (en) | Cheese candy and preparation method thereof | |
| WO2020218428A1 (en) | Cheese-like food product and production method therefor | |
| CN102687756B (en) | Analog cheese and preparation method thereof | |
| IES20080472A2 (en) | A natural low fat cheese and process for preparation thereof | |
| CN102687757B (en) | Artificial cheese and preparation method thereof | |
| CN111227052A (en) | Cheese sauce and preparation method thereof | |
| CN109619200A (en) | A kind of preparation method and products thereof of potato chips type processed cheese | |
| WO2011087086A1 (en) | Cheese and method for producing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |