Original cheese containing sesame protein and preparation method thereof

A technology of sesame and protein, applied in the direction of cheese substitutes, dairy products, applications, etc., can solve the problems of few and few varieties of original cheese, and achieve the effect of good texture and flavor characteristics

Inactive Publication Date: 2009-07-08
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Cheese is one of the oldest processed foods, which appeared about 3000 BC. Currently, more than 130 countries around the world have produced cheese. Chinese cheese is still in its infancy. With the Olympic Games and the World Expo, the consumption of cheese in China The space is rising rapidly, but there are still few original cheese varieties in China, and there are even fewer cheese varieties suitable for Chinese tastes

Method used

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  • Original cheese containing sesame protein and preparation method thereof
  • Original cheese containing sesame protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Preparation of cheese milk

[0039] Sesame protein solution: Dissolve 3.75 grams of sesame protein powder with 80% protein content in 100 ml of distilled water to obtain a 3% protein content sesame protein solution.

[0040] Raw milk standardization: The raw milk is separated into skim milk and milk fat with a milk fat separator, and the skim milk is adjusted to 3% protein content with skim milk powder and distilled water.

[0041] Cheese milk: Mix the sesame protein solution with the adjusted skim milk in a ratio of 6:94, and adjust the fat content to 3% with milk fat. Then shear the mixed milk at high speed for 5 min at room temperature (see figure 1 ).

[0042] 2) Preparation of Sesame Protein Cheese

[0043] Sterilize the cheese milk at 63°C for 30min, then cool it to 32°C, add a starter (a gift from Danisco, CHOOZIT TM MA 14 LYO, the ingredients include Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis, carrier, sucrose and maltodextrin), the dosag...

Embodiment 2

[0053] Determination of cheese texture

[0054]Using a texture analyzer (TMS-PRO, Food Technology Corporation), place the cheese at room temperature (20±2°C) for 0.5h, use a cheese sampler to take a cylindrical sample with a diameter of 10mm and a height of 10mm, and select a cylindrical sample with a diameter of 25mm For the probe, place the sample to be tested at the center of the probe, set the probe to drop at a speed of mm / min, stop when the deformation reaches 50%, and cycle twice. Each sample was repeated 6 times.

[0055] Select the cylindrical probe to perform two compression experiments on the sample, and the Texture Profile Curve of the sample can be obtained, such as figure 2 Shown. The texture parameters that can be obtained from curves or calculations are: Hardness, Springiness, Adhesiveness, Cohesiveness, Gumminess and Chewiness.

[0056] The definitions of texture parameters and their calculation formulas are as follows:

[0057] Hardness: the force required to mak...

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Abstract

The invention discloses an original cheese containing sesame protein and a preparing method thereof, belonging to the technical field of dairy processing. The original cheese is composed of the following components according to quality percentage: 20-25% of total protein and17-21% of fat, and the balance of water. The preparation method is as follows: a part of sesame protein is added in raw milk to replace a part of milk protein, the sesame protein is combined with the milk protein according to a certain proportion, and the cheese is prepared through the fermentation of the lactobacillus and the curding of the chymosin. The cheese prepared in the invention is similar to normal pure milk cheese in terms of physical and chemical characters, and has good quality and taste.

Description

Technical field [0001] The invention relates to a raw cheese containing sesame protein and a preparation method thereof, and belongs to the technical field of dairy products. Background technique [0002] The Food and Agriculture Organization of the United Nations (FAD) and the World Health Organization (WHO) have developed an internationally accepted definition of cheese: cheese is made from cow's milk, cream, partially skimmed milk, cheese or a mixture of these products as raw materials, curd and separated from whey. Fresh or fermented dairy products prepared. [0003] At present, different cheese classification systems have been produced according to different processing methods and purposes of use. According to different processing methods, cheese can be divided into two types: sour curd cheese and enzyme curd cheese. The main difference between the two is: coagulated cheese is made by using casein to form a gel near the isoelectric point. It is often used as fresh cheese and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/093
Inventor 陈尚武卢晓明任发政陈勇
Owner CHINA AGRI UNIV
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