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Tuckahoe-flavored functional cheese cake and preparation method thereof

A functional, cheese technology, applied in food preparation, dairy products, cheese substitutes, etc., can solve the problems of reducing the nutritional value of cheese, single cheese taste and function, etc., to enhance immunity, enrich nutrition and functional value, The effect of improving nutritional and functional value

Inactive Publication Date: 2013-01-23
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since whey needs to be removed in cheese making, whey protein and most of the vitamins, trace elements and other substances are discharged with whey, which reduces the nutritional value of cheese, and the cheese has a single taste and function
At present, there are no relevant research reports on the use of lotus seeds, poria cocos, blueberries and full-fat emulsion for cheese processing at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A Poria-flavored functional cheese cake of the present invention, the whole milk solution or fresh milk is added with lotus seed milk, filtered, sterilized, cooled, and then lactic acid bacteria, calcium chloride and rennet are added, and then the milk is curd, the whey is drained, Cutting, fermenting, adding tuckahoe powder, blueberry powder, baking soda, salt or white sugar to the fermented curd block, mixing, pressing, vacuum packaging, sterilization, to obtain a kind of active factor containing polypeptide, pachyphyllin and anthocyanins, The Poria-flavored functional cheese cake product with anti-oxidation and immune regulation functions specifically comprises the following preparation steps:

[0046] (1) Preparation of poria cocos powder: wash the dried poria cocos with clean water, peel them, cut them into small pieces, grind them into powder with a mill, and then grind them into fine powder with a superfine pulverizer;

[0047] (2) Preparation of lotus seed milk:...

Embodiment 2

[0056] Same as Example 1, the difference is: in step (2), lotus seeds and water are mixed at a mass ratio of 1:4, and then soaked for 10 hours; in step (3), whole milk powder is mixed with a mass ratio of 20% The full-fat milk solution replaces fresh milk, add lotus seed milk to the whole milk solution with a concentration of 20% according to the mass ratio of 30.0%, preheat the obtained mixture to 45°C, filter to remove impurities, and reheat Heat and sterilize at 77.5°C for 12.5 minutes, cool to 35°C, add 2.0wt% compound lactic acid bacteria starter, 0.02wt% calcium chloride, and 0.02wt% rennet with an activity of 12000-15000U / mL , 0.10 wt% of transglutaminase, mixed evenly and incubated at 35°C for 35 minutes to promote the coagulation of the mixed solution; wherein the compound lactic acid bacteria starter was made of Lactobacillus casei, Streptococcus thermophilus, and Lactobacillus helveticus starter with a ratio of 1:1.5: The mass ratio of 1 is mixed; in step (5), the c...

Embodiment 3

[0058] Same as Example 1, the difference is: in step (2), lotus seeds and water are mixed at a mass ratio of 1:5, and then soaked for 10 hours; in step (3), whole milk powder is mixed with a mass ratio of 20% The full-fat milk solution replaces fresh milk, and the lotus seed milk is added to the whole milk solution with a concentration of 300% according to the mass ratio of 35.0%, and the resulting mixture is preheated to 50°C, filtered to remove impurities, and then heated Heat and sterilize at 80°C for 15 minutes, cool to 37°C, add 3.0wt% compound lactic acid bacteria starter, 0.03wt% calcium chloride, and 0.03wt% rennet with an activity of 12000-15000U / mL , 0.15 wt% of transglutaminase, mixed evenly and incubated at 37°C for 40 minutes to promote the coagulation of the mixed solution; wherein the compound lactic acid bacteria starter was composed of Lactobacillus plantarum, Streptococcus thermophilus, and Lactobacillus helveticus starter in a ratio of 1:2: The mass ratio of...

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PUM

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Abstract

The invention discloses a tuckahoe-flavored functional cheese cake and a preparation method thereof. The preparation method is characterized by comprising the steps of preparing tuckahoe powder, and preparing lotus seed milk; carrying out sterilization on whole milk liquor or cow milk; adding the lotus seed milk, calcium chloride, chymosin and glutamine transaminase into the sterilized product; carrying out milk curding, whey removal, cutting and fermentation on the obtained mixture; adding the tuckahoe powder, blueberry powder, baking soda and salt or sugar into milk curds; and carrying out mixing, press molding, vacuum packing and sterilization on the obtained product so as to obtain a polypeptide and anthocyanin-like active factor containing tuckahoe-flavored functional cheese cake with antioxidation and immunoregulation functions. The quality guarantee period of the tuckahoe-flavored functional cheese cake at a low temperature or room temperature can be up to about 3-5 months. The tuckahoe-flavored functional cheese cake has the advantages that tuckahoe powder, lotus seed milk and blueberry powder are used for processing cheese cakes together, so that the nutritional value and functional properties of cheese cakes can be improved, and the taste of cheese cakes is enriched.

Description

technical field [0001] The invention relates to a cheese cake, in particular to a Poria-flavored functional cheese cake and a preparation method thereof. Background technique [0002] Blueberries are delicious and nutritious. Every 100 grams of fresh fruit contains 0.27 grams of protein, about 6 grams of carbohydrates, 2.3 grams of organic acids such as citric acid and malic acid, 0.25 mg of carotene, and up to 53 mg of vitamin C. According to the detection of the testing center, blueberry berries contain 19 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, and the ratio is appropriate. In addition, vitamin D, calcium, phosphorus, iron, zinc, selenium, and SOD were also detected in blueberry berries, especially the activities that prevent vision loss and degradation, have significant effects on vascular sclerosis, heart disease, slow down aging, and enhance memory Substance - anthocyanin. Anthocyanins can activate the immune system, prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23L1/29A23L33/00
Inventor 潘道东李桦曾小群曹锦轩
Owner NINGBO UNIV
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