一种片状或块状再制干酪的制造方法及所得的干酪技术

本发明专利技术公开了一种片状或块状再制干酪的制备方法：①将原料剪切混合；原料包括天然干酪、乳脂肪、乳化盐和水；②在剪切条件下加热；③剪切乳化；④片状或块状成型后冷却；其特征在于：步骤②中所述的剪切条件和步骤③中剪切乳化均采用刀刃厚度为２－１０ｍｍ的刀具，剪切转速均为２００－８００ｒｐｍ；步骤②中加热至７０－８０℃；步骤③中剪切乳化温度为７０－８０℃。本发明专利技术还公开了该方法制得的片状或块状再制干酪。本发明专利技术改进了现有再制干酪的生产工艺，采用低剪切条件，克服了现有再制干酪不具可拉丝性的缺陷，提供了一种具有可拉丝性、口感和质构良好、保质期长、无褐变反应的片状或块状再制干酪。

A manufacturing method of a sheet or a block of processed cheese and cheese obtained

The invention discloses a method for preparing a sheet or a block of processed cheese: the raw material shear mixing; raw materials including natural cheese, milk fat, emulsifying salt and water; the heating under shearing condition; the shear emulsification; the flake or block cooling after molding; which is characterized in that: shear conditions and step 3 the second step in using blade thickness shear emulsification 210mm tool, cutting speed are all steps in 200800rpm; heating to 70 DEG C; the steps for shear emulsification temperature 70 DEG C. The present invention also discloses the method of preparing flake or block of processed cheese. The invention improves the existing production process of processed cheese, with low shear conditions, overcomes the defects of processed cheese has no stringiness, provides a drawing, good taste and texture, long shelf life, no browning reaction flake or block of processed cheese.

【技术实现步骤摘要】

【技术保护点】
一种片状或块状再制干酪的制备方法，其包括如下步骤：　①将原料剪切混合；原料包括天然干酪、乳脂肪、乳化盐和水；　②在剪切条件下加热；　③剪切乳化；　④片状或块状成型后冷却；　其特征在于：步骤②中所述的剪切条件和步 骤③中剪切乳化均采用刀刃厚度为２－１０ｍｍ的刀具，剪切转速均为２００－８００ｒｐｍ；步骤②中加热至７０－８０℃；步骤③中剪切乳化温度为７０－８０℃。

【技术特征摘要】

【专利技术属性】
技术研发人员：李博勋，蒋士龙，苗君莅，莫蓓红，高红艳，龚广予，王荫榆，郭本恒，
申请(专利权)人：光明乳业股份有限公司，
类型：发明
国别省市：31[中国|上海]