Egg smearing type processed cheese and preparation method thereof
The invention discloses an egg smearing type processed cheese and a preparation method thereof. The processed cheese is prepared from the following raw materials in percentage by mass: 15-35% of natural cheese, 10-20% of butter, 3-30% of eggs, 1.5-3% of emulsifying salt, 0.3-0.8% of a stabilizer, 0....
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| creator | HAO XINYUE YANG WANSHUANG LIN SHUANG MA SHUAIYI LIU LU LI XIAODONG XIA YU |
| description | The invention discloses an egg smearing type processed cheese and a preparation method thereof. The processed cheese is prepared from the following raw materials in percentage by mass: 15-35% of natural cheese, 10-20% of butter, 3-30% of eggs, 1.5-3% of emulsifying salt, 0.3-0.8% of a stabilizer, 0.04-0.08% of nisin (added when dried egg floss is used as a raw material) and the balance of water. The process is simple, and the prepared smearing type processed cheese is good in color, taste, flavor, texture and other characters, has the nutritional value of eggs and cheese, can be industrially produced and is easily accepted by consumers.
本发明公开了一种鸡蛋涂抹型再制干酪及其制备方法，原料包括15％～35％天然干酪，黄油10％～20％，3％～30％鸡蛋，1.5％～3％乳化盐，0.3％～0.8％稳定剂，0.04％～0.08％的乳酸链球菌素(以蛋松做原料时添加)，余量为水(均为所占原料质量的百分比)。本发明工艺简单，制得的涂抹型再制干酪色泽、口感、风味、质地等性状良好，同时具有鸡蛋和干酪的营养价值，可工业化生产，易于被消费者接受。 |
| format | Patent |
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本发明公开了一种鸡蛋涂抹型再制干酪及其制备方法，原料包括15％～35％天然干酪，黄油10％～20％，3％～30％鸡蛋，1.5％～3％乳化盐，0.3％～0.8％稳定剂，0.04％～0.08％的乳酸链球菌素(以蛋松做原料时添加)，余量为水(均为所占原料质量的百分比)。本发明工艺简单，制得的涂抹型再制干酪色泽、口感、风味、质地等性状良好，同时具有鸡蛋和干酪的营养价值，可工业化生产，易于被消费者接受。</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210608&DB=EPODOC&CC=CN&NR=112913931A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210608&DB=EPODOC&CC=CN&NR=112913931A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HAO XINYUE</creatorcontrib><creatorcontrib>YANG WANSHUANG</creatorcontrib><creatorcontrib>LIN SHUANG</creatorcontrib><creatorcontrib>MA SHUAIYI</creatorcontrib><creatorcontrib>LIU LU</creatorcontrib><creatorcontrib>LI XIAODONG</creatorcontrib><creatorcontrib>XIA YU</creatorcontrib><title>Egg smearing type processed cheese and preparation method thereof</title><description>The invention discloses an egg smearing type processed cheese and a preparation method thereof. The processed cheese is prepared from the following raw materials in percentage by mass: 15-35% of natural cheese, 10-20% of butter, 3-30% of eggs, 1.5-3% of emulsifying salt, 0.3-0.8% of a stabilizer, 0.04-0.08% of nisin (added when dried egg floss is used as a raw material) and the balance of water. The process is simple, and the prepared smearing type processed cheese is good in color, taste, flavor, texture and other characters, has the nutritional value of eggs and cheese, can be industrially produced and is easily accepted by consumers.
本发明公开了一种鸡蛋涂抹型再制干酪及其制备方法，原料包括15％～35％天然干酪，黄油10％～20％，3％～30％鸡蛋，1.5％～3％乳化盐，0.3％～0.8％稳定剂，0.04％～0.08％的乳酸链球菌素(以蛋松做原料时添加)，余量为水(均为所占原料质量的百分比)。本发明工艺简单，制得的涂抹型再制干酪色泽、口感、风味、质地等性状良好，同时具有鸡蛋和干酪的营养价值，可工业化生产，易于被消费者接受。</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjEOwjAQBVE3FChwh-UAKYyrlFEUREVFH63sHzsSsS3vNtweCg5ANdLTHM04x0iyg9uWI-m7gmorHiII5BMgIM7hi6jcWLeSaYemEkgTGsp6MoeVX4Lzr5253ObndO9RywKp7JGhy_Sw9jpYNzg7un-eDw26Mco</recordid><startdate>20210608</startdate><enddate>20210608</enddate><creator>HAO XINYUE</creator><creator>YANG WANSHUANG</creator><creator>LIN SHUANG</creator><creator>MA SHUAIYI</creator><creator>LIU LU</creator><creator>LI XIAODONG</creator><creator>XIA YU</creator><scope>EVB</scope></search><sort><creationdate>20210608</creationdate><title>Egg smearing type processed cheese and preparation method thereof</title><author>HAO XINYUE ; YANG WANSHUANG ; LIN SHUANG ; MA SHUAIYI ; LIU LU ; LI XIAODONG ; XIA YU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112913931A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HAO XINYUE</creatorcontrib><creatorcontrib>YANG WANSHUANG</creatorcontrib><creatorcontrib>LIN SHUANG</creatorcontrib><creatorcontrib>MA SHUAIYI</creatorcontrib><creatorcontrib>LIU LU</creatorcontrib><creatorcontrib>LI XIAODONG</creatorcontrib><creatorcontrib>XIA YU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HAO XINYUE</au><au>YANG WANSHUANG</au><au>LIN SHUANG</au><au>MA SHUAIYI</au><au>LIU LU</au><au>LI XIAODONG</au><au>XIA YU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Egg smearing type processed cheese and preparation method thereof</title><date>2021-06-08</date><risdate>2021</risdate><abstract>The invention discloses an egg smearing type processed cheese and a preparation method thereof. The processed cheese is prepared from the following raw materials in percentage by mass: 15-35% of natural cheese, 10-20% of butter, 3-30% of eggs, 1.5-3% of emulsifying salt, 0.3-0.8% of a stabilizer, 0.04-0.08% of nisin (added when dried egg floss is used as a raw material) and the balance of water. The process is simple, and the prepared smearing type processed cheese is good in color, taste, flavor, texture and other characters, has the nutritional value of eggs and cheese, can be industrially produced and is easily accepted by consumers.
本发明公开了一种鸡蛋涂抹型再制干酪及其制备方法，原料包括15％～35％天然干酪，黄油10％～20％，3％～30％鸡蛋，1.5％～3％乳化盐，0.3％～0.8％稳定剂，0.04％～0.08％的乳酸链球菌素(以蛋松做原料时添加)，余量为水(均为所占原料质量的百分比)。本发明工艺简单，制得的涂抹型再制干酪色泽、口感、风味、质地等性状良好，同时具有鸡蛋和干酪的营养价值，可工业化生产，易于被消费者接受。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Egg smearing type processed cheese and preparation method thereof |
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