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Almond goat cheese and preparation method thereof

A technology for almonds and cheese, applied in the field of food manufacturing, can solve problems such as unacceptability, and achieve the effects of simple proportioning, good taste and rich nutrients

Inactive Publication Date: 2013-05-08
INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional cheeses use cow’s milk as raw material, and goat’s milk contains capric acid, capric acid and capric acid, etc. accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] To prepare this Almond Feta Cheese:

[0038] Preparation of almond liquid

[0039] ↓Add

[0040] Raw goat milk→pasteurization→cooling→adding starter→adding rennet to curd→curd curd→stirring→heating→draining whey→stacking→pressing→salting→packaging→post-fermentation maturation→finished product .

[0041] Specifically, follow the steps below:

[0042] A. The steps of the preparation of sweet almond liquid:

[0043] B, the step of preparing almond sheep cheese;

[0044] Wherein, step A further includes the following steps:

[0045] (1) Take fresh almonds or dried almonds; if it is dried almonds, soak them in cold water for more than 4 hours in advance;

[0046] (2), scald fresh almonds or soaked dried almonds with boiling water, and remove the clothes; the almonds must be removed;

[0047] (3), the peeled almonds are smashed with a mixer to form almond liquid;

[0048] (4) Filter the almond juice with a filter cloth, remove the almond dregs, and use the filtered al...

Embodiment 1

[0062] Recipe: 5% almond liquid, 95% fresh goat milk.

[0063] (1) Prepare almond liquid:

[0064] 1) Take fresh almonds (if dry almonds are soaked in cold water for more than 4 hours in advance), scald them with boiling water and remove the clothes;

[0065] 2), crush the above-mentioned almonds with a blender, the finer the better, and form almond juice;

[0066] 3) Filter the almond juice with a filter cloth, remove the almond dregs, and set aside;

[0067] (2) Production of Almond Sheep Cheese:

[0068] Mix 5% of the almond liquid prepared above with 95% fresh goat milk, pasteurize, cool, add fermentation agent, add rennet to curd the milk, cut the curd, stir, heat, discharge the whey, stack Brewing, extrusion molding, salting, packaging, post-fermentation and maturation is the finished product

[0069] 1. Ingredients: Mix almond liquid and fresh goat milk according to the above ratio; pass through a pasteurization machine, and the sterilization temperature is 75 degrees...

Embodiment 2

[0081] Formula: 8% almond liquid, 92% fresh goat milk.

[0082] (1) Prepare almond liquid:

[0083] 1) Take fresh almonds (if dry almonds are soaked in cold water for more than 4 hours in advance), scald them with boiling water and remove the clothes;

[0084] 2), crush the above-mentioned almonds with a blender, the finer the better, and form almond juice;

[0085] 3) Filter the almond juice with a filter cloth, remove the almond dregs, and set aside;

[0086] (2) Production of Almond Sheep Cheese:

[0087] Mix 8% of the almond liquid prepared above with 92% fresh goat milk, pasteurize, cool, add fermentation agent, add rennet to curd the milk, cut the curd, stir, heat, discharge the whey, stack Brewing, pressing, salting, packaging, post-fermentation and maturation is the finished product.

[0088] 1. Ingredients: Mix almond liquid and fresh goat milk according to the above ratio; pass through a pasteurization machine, and the sterilization temperature is 75 degrees Cels...

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Abstract

The invention discloses almond goat cheese which is prepared by taking almond and goat milk as raw materials, wherein the almond is selected from almond juice obtained after grinding of the almond, and the goat milk is selected from fresh goat milk. The almond goat cheese comprises the following components in percentage by weight: 5%-10% of almond juice, 90-95% of fresh goat milk, 1-1.5% of cheese strain, 0.1-0.3% of renninum and 1-3% of salt. The invention further provides a preparation method of the almond goat cheese, and the preparation method comprises the following steps of: A) preparing sweet almond juice; and B) preparing the almond goat cheese. The almond goat cheese disclosed by the invention has the advantages of simple mixture ratio, simplicity and convenience in method, no goat odor, good taste and rich vitamins, linoleic acid, trace elements and other nutritional ingredients.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to an almond goat cheese and a preparation method thereof. Background technique [0002] Cheese is a fermented milk product that is loved for its nutrient-rich properties. Preparation of cheese: For example, Chinese Patent Application No. 200610021467.X discloses a kind of cheese and its preparation method, which uses yak milk as the main raw material, adds starter and coagulant, and then makes cheese through conventional preparation methods. Another example is the production method of cheese disclosed in Chinese Patent Application No. 200410039015.5. The method is as follows: raw milk raw material-sterilization-coagulation reaction-cutting-dewhey-extrusion molding-stirring, emulsification-extrusion aging-finished product. The above two existing technologies directly prepare cheese with milk raw materials, and in order to improve the taste and taste of cheese and meet the n...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/05
Inventor 马建军王守经胡鹏汝医柳尧波苏文正陶海英高宝生张勇
Owner INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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