利索-全球专利检索

  1. 登录
  2. 注册
发明授权
CN107897390B 再制干酪及其制备方法 有权

再制干酪及其制备方法
摘要：
本发明涉及再制干酪及其制备方法。该再制干酪包括：15‑50重量份的原生干酪，10‑25重量份的乳脂肪原料，0.5‑2重量份的牛奶浓缩蛋白，10‑15重量份的酶法酪蛋白，0.8‑1.2重量份的乳化盐，0.2‑0.5重量份的柠檬酸钠，0.5‑0.8重量份的食用盐，0.1‑0.3重量份的柠檬酸以及0.5‑1.0重量份的脱脂乳粉。该再制干酪添加了牛奶浓缩蛋白，可以在带有循环风烤箱中表面不结硬壳，快速析出油脂，达到较好的表面油脂析出性。
摘要（英）：

The invention relates to processed cheese and a preparation method thereof. The processed cheese comprises 15 to 50 parts by weight of natural cheese, 10 to 25 parts by weight of milk fat raw materials, 0.5 to 2 parts by weight of milk protein concentrate, 10 to 15 parts by weight of enzymatic casein, 0.8 to 1.2 parts by weight of emulsifying salt, 0.2 to 0.5 part by weight of sodium citrate, 0.5to 0.8 part by weight of edible salt, 0.1 to 0.3 part by weight of citric acid and 0.5 to 1.0 part by weight of skimmed milk powder. The processed cheese is added with the milk protein concentrate, sothat cheese surface does not crust in an oven with circulating air, and grease can rapidly precipitate out, and good surface grease precipitation property can be achieved.

公开/授权文献
0/0