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Functional fresh cheese with special flavor and preparation method thereof

A functional, fresh cheese technology, applied in dairy products, cheese substitutes, applications, etc., to delay animal aging, prevent fat oxidation, and enhance the body's resistance

Active Publication Date: 2014-04-30
江苏宇航食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant research reports on the use of red dates, purple sweet potatoes, hawthorn and fresh milk for processing fresh cheese at home and abroad.

Method used

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  • Functional fresh cheese with special flavor and preparation method thereof
  • Functional fresh cheese with special flavor and preparation method thereof
  • Functional fresh cheese with special flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A functional fresh cheese with characteristic flavor of the present invention, sterilize the whole milk solution or fresh milk, add hawthorn pulp, calcium chloride and rennet, then curd the milk, drain the whey, enzymatically hydrolyze, and put it in the curd block Add purple sweet potato powder, red date puree and hawthorn leaf crude extract, mix, press and shape, vacuum pack, and sterilize to obtain a special flavor function containing peptides, flavonoids and anthocyanins, which has anti-oxidation and immune regulation functions Fresh cheese products, which specifically include the following preparation steps:

[0054] (1) Preparation of jujube paste: select dried jujubes without mildew and rot, wash them with clean water, put the jujubes and water in a pot at a mass ratio of 1:5, cook them to 90-95°C, and keep warm for 30-40 Minutes, then use a beater to beat into jujube paste, remove the skin and core, use a colloid mill to grind into a fine paste, and then get red...

Embodiment 2

[0067] Same as Example 1, the difference is that in step (4), the whole milk powder is formulated into a 20% solution by mass ratio to replace fresh milk, the addition amount of hawthorn syrup is 6.0wt%, and the addition amount of calcium chloride is 0.05wt%, the amount of chymosin added is 0.02wt%; the amount of Lactobacillus helveticus wall protease added in step (6) is 0.03%, the amount of flavor protease added is 0.065%, and the enzymatic hydrolysis is kept at 41°C for 7 hours ; In the step (7), take the purple sweet potato powder of curd quality 5.0wt%, the red date mud of 7.5wt%, the hawthorn leaf crude extract of 0.02wt%; The puree and enzymatically digested curds are mixed evenly and then filled into cake molds and pressed into small cheesecakes.

Embodiment 3

[0069] Same as Example 1, the difference is that in step (4) soybean milk powder and whole milk powder are mixed at a mass ratio of (0.5-1.0):(1.0-4.0) and then prepared into a 15wt% solution instead of fresh milk, hawthorn The addition amount of slurry is 8.0wt%; the addition amount of rennet is 0.02%; the addition amount of step (6) Lactobacillus helveticus cell wall protease is 0.03%, the addition amount of flavor protease is 0.04%, at 41 ℃ Heat preservation and enzymatic hydrolysis for 9 hours; Step (8) Use a chopping machine to mix the purple sweet potato and red date puree and the enzymolyzed curd block evenly, then fill them in a 150-250 g disc-shaped or square-shaped Western-style ham mold, and press into a round cake or cube shape; step (10) after vacuum packaging, put it in hot water at 85°C for 35 minutes to keep warm and sterilize, then take it out and use the YQ series meat poultry produced by Nanjing Yongqing Food Preservation Technology Development Co., Ltd. Coo...

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Abstract

The invention discloses a functional fresh cheese with special flavor and a preparation method thereof. The preparation method comprises the following steps: a step of preparing red mud, hawthorn pulp and crude extracts of hawthorn leaf flavonoids and procyanidines; a step of sterilizing whole milk solution or fresh milks, adding the hawthorn pulp, calcium chlorides and chymosin and then curding, removing whey and performing enzymolysis to obtain curded blocks; a step of mixing purple potato powders, the red mud and the crude extracts of hawthorn leaf to obtain purple potato red mud; a step of uniformly mixing the purple potato red mud and the enzymolysis curded blocks, filling in a cookies mould or western pork ham mould, pressing and forming; and a step of packaging in vacuum and sterilizing to obtain finished products. The functional fresh cheese with special flavor has the advantages of special flavor, rich nutrition, oxidation resistance and immune modulating function and is rich in active substances such as flavonoid, peptide, anthocyanin and so on.

Description

technical field [0001] The invention relates to fresh cheese, in particular to a functional fresh cheese with characteristic flavor and a preparation method thereof. Background technique [0002] Fresh cheese is a product made by adding an appropriate amount of lactic acid bacteria, starter and rennet to milk to coagulate the protein, remove the whey, and press the curd into a block. Its main nutrients are protein and fat. Since whey needs to be removed in the production of fresh cheese, whey protein and most of the vitamins, trace elements and other substances are all discharged with the whey, which reduces the nutritional value of fresh cheese, and the fresh cheese has a single taste. [0003] Jujube has extremely high nutritional value and medicinal value. It is recorded in the Chinese herbal medicine book [The Classic] that red dates are sweet in taste and warm in nature, and the spleen and stomach meridian have the effects of invigorating the middle and Qi, nourishing ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09A23C19/093
Inventor 潘道东曾小群曹锦轩李桦
Owner 江苏宇航食品科技有限公司
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