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A kind of fruit juice cheese drink and preparation method thereof

A fruit juice and cheese technology, which is applied in the field of fruit juice and cheese drinks and its preparation, can solve the problem that flocculent precipitation cannot be produced in a stable and uniform fruit juice and cheese drink, and achieve the effect of delicate and smooth taste, breaking through limitations, and overcoming flocculent precipitation

Active Publication Date: 2016-06-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defect in the prior art that the combination of fruit juice and cheese easily leads to flocculent precipitation and cannot produce a stable and uniform fruit juice cheese drink, and provides a fruit juice cheese drink and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Raw material formula: 10Kg of milk, 0.5Kg of cantaloupe juice with 100% purity, 0.05g of starter MA1450DCU, 0.015g of rennet, and 0.7g of gelatin.

[0034] Raw material standard: the raw material milk used in this example is cow's milk, which is qualified in chemical and microbiological tests; starter MA1450DCU, Danisco Company; rennet Marzyme150MG, 100g, 2080-2305IMCU / g, Danisco Company.

[0035] The preparation process of the present embodiment is as follows:

[0036] (1) Raw milk is homogenized (60°C, 18MPa), pretreated (pasteurized at 74°C, 15s), and then cooled to 32°C; rennet is made into a 2% solution with 1.5% saline, and Incubate at 30°C for 25 minutes, mix the rennet solution with the starter; finally mix the starter containing rennet with the raw milk, stir well, and leave to ferment until the final pH is 4.8 to obtain sour curd;

[0037](2) Gently stir the sour curd milk at a speed of 50-60rpm (the curd is weak at this time, in order to prevent the curd fro...

Embodiment 2

[0040] Raw material formula: horse milk 10Kg, 100% pure apple juice 0.9Kg, starter RM3250DCU0.06g, rennet 0.01g

[0041] Raw material standards: the raw milk used in this example is horse milk, which has passed the chemical and microbiological tests; starter RM3250DCU, Danisco Company; rennet Marzyme150MG, 100g, 2080-2305IMCU / g, Danisco Company.

[0042] The preparation process of the present embodiment is as follows:

[0043] (1) The raw milk is homogenized (65°C, 20MPa), pretreated (intensive heat treatment at 85°C, 3min), then cooled to 30°C, and kept at 30°C for 25min, and the rennet solution is mixed with the starter; Finally, the starter containing rennet is mixed with the raw milk, fully stirred, left to ferment until the final pH is 4.6, and the sour curd is obtained;

[0044] (2) Gently stir the sour curd at a speed of 50-60rpm (the curd is fragile at this time, in order to prevent the curd from being crushed) for 30 minutes, and the temperature gradually rises to 80...

Embodiment 3

[0047] Raw material formula: 10Kg of goat milk, 0.6Kg of grape juice with a purity of 100%, starter R707, 0.01g of 100U, 0.3g of gelatin, and 2g of monoglyceride.

[0048] Raw material standard: The raw material milk used in this example is goat milk, which has passed the chemical and microbiological inspections; the starter R707, 100U, was produced by Ke Hansen Co., Ltd.

[0049] The preparation process of the present embodiment is as follows:

[0050] (1) Raw milk is homogeneous (55°C, 12MPa), pretreated (pasteurized at 76°C, 10s), and then cooled to 32°C; the starter is mixed with the raw milk, stirred thoroughly, and left to ferment until the final pH 5.0, sour curd;

[0051] (2) Gently stir the sour curd at a speed of 50-60rpm (the curd is weak at this time, in order to prevent the curd from being crushed) for 2 hours, and the temperature gradually rises to 65°C (the temperature should be kept constant during the whole heating process). Stir to promote the shrinkage of ...

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Abstract

The invention discloses a fruit juice cheese beverage and a preparation method thereof. The preparation method comprises the following steps: (1) homogenizing and sterilizing raw milk, cooling to 28-32 DEG C, fermenting by using a mesophilic starter till the fermentation final pH value is 4.6-5.0 to form acid curd; (2) heating the acid curd to 47-80 DEG C in 30 minutes-3 hours, continuously stirring in the heating process and removing whey to obtain fresh cheese; (3) washing the fresh cheese from bottom to top by using fruit juice, stirring in the washing process so that the fruit juice and the fresh cheese are mixed unifromly, homogenizing while stirring to obtain the beverage, wherein the homogenizing pressure is above 0.4MPa and the mass ratio of the fresh cheese to the fruit juice is (1:9)-(5:5). The fruit juice cheese beverage disclosed by the invention can be well combined with the fruit juice to form a technicolored milkiness fruit juice cheese beverage on the premise that nutritional components are not damaged; the beverage is delicate in taste, fresh and tasty, stable and homogeneous and free of flocculent precipitation.

Description

technical field [0001] The invention relates to a juice cheese drink and a preparation method thereof. Background technique [0002] Cheese is recognized as a good nutritional product. The yield of cheese made from milk is about 7-10%. In addition to high-quality protein, cheese also contains sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium and other trace minerals, iron, zinc and fat-soluble vitamins. A, carotene and water-soluble vitamins B1, B2, B6, B12, niacin, pantothenic acid, biotin and other components, these substances have many important physiological functions. [0003] Pure fruit juice, like fresh fruit, is rich in vitamins. For example, the content of vitamin C and carotene in 100% orange juice is relatively high. Drinking a glass of 250mL high-quality 100% orange juice can basically meet the daily vitamin C nutritional needs of adults. In addition to being partially converted into vitamin A in the human body, carotene also has a stron...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 焦晶凯郭本恒刘振民莫蓓红郑远荣石春权朱培孙颜君凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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