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way to obtain a cheese powder, and method for restoring cream cheese product.

机译:获得干酪粉的方法和恢复奶油干酪产品的方法。

摘要

the present invention relates primarily to the method of obtaining the cheese powder for restoring the cheese product, mainly with the fact that includes at least such phases as a dairy mixture (1) containing the components composed mainly of lipids and proteins, where the content relevant of course,lipids and proteins on the content of dry substances in the mixture (1) govern according to their content, as the cheese product after the restoration u0437u0430u043au0432u0430u0448u0438u0432u0430u043du0438u0435 formation; (2) u0441u044bu0447u0443u0436u043du044bu043c milk productthe field of cutting and to obtain a clot, clot (3) and an artisan cheese mixture; the functional properties (5) through the operation of u044du043cu0443u043bu044cu0433u0438u0440u043eu0432u0430u043du0438 artisan cheese mixture i receive the artisan cheese mixture with functional properties; drying (6) artisan cheese mixture after making it functional properties and obtain the cheese powder (7).the present invention also relates to a method of obtaining the cheese product includes at least one stage reconstruction, consisting of at least in one operation, mixing liquid component (8) with cheese powder (7).
机译:本发明主要涉及获得用于恢复干酪产品的干酪粉的方法,主要是这样的事实,其至少包括诸如乳混合物(1)的相,所述相包含主要由脂质和蛋白质组成的组分,其中含量相关。当然,混合物中干物质中脂类和蛋白质的含量(1)取决于它们的含量,这是还原后的奶酪产品 u0437 u0430 u043a u0432 u0430 u0448 u0438 u0432 u0430 u043d u0438 u0435形成; (2)在乳制品领域切割并获得凝块,凝块(3)和工匠奶酪的混合物;功能特性(5)通过操作工匠奶酪混合物的操作,从而获得具有功能特性的工匠奶酪混合物;在使其具有功能特性后干燥(6)工匠干酪混合物并获得干酪粉(7)。本发明还涉及一种获得干酪产品的方法,该方法包括至少一个阶段的重构,包括至少一次操作,混合液体成分(8)和干酪粉(7)。

著录项

  • 公开/公告号EA201270783A1

    专利类型

  • 公开/公告日2014-06-30

    原文格式PDF

  • 申请/专利权人 ЭНТРЕМОН АЛЬЯНС;

    申请/专利号EA20120070783

  • 发明设计人 МАРК;

    申请日2012-12-03

  • 分类号A23C19/086;

  • 国家 EA

  • 入库时间 2022-08-21 15:58:08

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