公开(公告)号：US20240074448A1

公开(公告)日：2024-03-07

申请号：US17903975

申请日：2022-09-06

Applicant: ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY

Inventor： Gongnian Xiao ,  Kewei Cheng ,  Ruosi Fang ,  Lin Li ,  Bingquan Chu ,  Xin Lu ,  Jinyan Gong ,  Xian Li

IPC: A23C19/084 ,  A23C19/06 ,  A23C19/097

CPC classification number: A23C19/084 ,  A23C19/063 ,  A23C19/0973

Abstract: The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.

公开(公告)号：US12011010B2

公开(公告)日：2024-06-18

申请号：US17903975

申请日：2022-09-06

Applicant: ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY

Inventor： Gongnian Xiao ,  Kewei Cheng ,  Ruosi Fang ,  Lin Li ,  Bingquan Chu ,  Xin Lu ,  Jinyan Gong ,  Xian Li

IPC: A23C19/084 ,  A23C19/06 ,  A23C19/097

CPC classification number: A23C19/084 ,  A23C19/063 ,  A23C19/0973

Abstract: The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.