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A kind of juice cheese drink and preparation method thereof

A juice and cheese technology, applied in the field of fruit juice cheese drinks and their preparation, can solve the problem of flocculation precipitation being unable to obtain stable and uniform fruit juice cheese drinks, and achieve the effect of fine and smooth taste and breakthrough of limitations.

Active Publication Date: 2016-03-02
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 tends to produce 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

[0034] Raw material formula: goat milk 10Kg, 100% orange juice 0.8Kg, citric acid 1.0g.

[0035] Raw material standards: goat milk is raw milk, whole milk, chemical and microbiological tests are qualified.

[0036] Preparation Process:

[0037] (1) Heat the raw milk to 85°C, heat it evenly, keep it warm at 85°C for 5 minutes, acidify it with citric acid while keeping it warm, and lower the pH value at the end of the acidification to 5.3, so that the protein is precipitated to obtain curd;

[0038] (2) Cut curd into cubes of 2cm×2cm×2cm, stir at 60rpm for 30s, cool to 35°C, pour whey into a gauze bag to obtain fresh cheese, let stand, and set aside;

[0039] (3) Treat 100% orange juice at 108°C for 15s, cool to 32°C, wash the fresh cheese from bottom to top with a pressure of 0.8MPa and a flow rate of 5mL / s, and mix fresh cheese and orange juice at a mass ratio of 2:8 , continuously stir during rinsing to make it fully mixed, and while stirring, pass the mixture of orange jui...

Embodiment 2

[0041]Raw material formula: 10Kg of milk, 0.6Kg of 100% cantaloupe juice, 10mL of acetic acid, 0.3g of gelatin, and 0.2g of carrageenan.

[0042] Raw material standards: cow milk is raw milk, skim milk, chemical and microbiological inspections are qualified.

[0043] Preparation Process:

[0044] (1) Heat the raw milk to 95°C, and slightly cool it to 85°C, keep it warm at 85°C for 3 minutes, acidify it with acetic acid while keeping it warm, and lower the pH at the end of the acidification to 5.0, so that the protein is precipitated to obtain curd;

[0045] (2) Cut the curd into cubes of 4cm×4cm×4cm, stir at a speed of 120rpm for 6min, and cool to 40°C; filter with cheesecloth, remove whey, and obtain fresh cheese, stand it for later use;

[0046] (3) Mix 100% cantaloupe juice with gelatin and carrageenan evenly to obtain a mixture of cantaloupe juice, gelatin and carrageenan, process it at 106°C for 20s, cool to 28°C, and mix the mixture of cantaloupe juice, gelatin and carr...

Embodiment 3

[0048] Raw material formula: horse milk 10Kg, 100% mango juice 0.9Kg, phosphoric acid 10mL, guar gum 0.1g, carrageenan 0.2g, monoglyceride 0.5g.

[0049] Raw material standards: Horse milk is the raw material milk, partly skimmed milk, which has passed the chemical and microbiological inspections.

[0050] Preparation Process:

[0051] (1) Heat the raw milk to 90°C, and slightly cool it to 85°C, keep it warm at 85°C for 3 minutes, acidify it with phosphoric acid while keeping it warm, and lower the pH at the end of the acidification to 5.4, so that the protein is precipitated to obtain curd;

[0052] (2) Cut the curd into cubes of 3cm×3cm×3cm, stir at a speed of 30rpm for 2 minutes, cool to 37°C, continue to stir at a speed of 30rpm, and perform centrifugation (3000g, 15min), and remove the whey to obtain fresh cheese ,spare;

[0053] (3) Mix 100% mango juice with a compound stabilizer composed of guar gum, carrageenan and monoglyceride to obtain a mixture of mango juice and...

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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) heating raw milk to the temperature of 85-95 DEG C, keeping the temperature of 85 to 95 DEG C for 3-5 minutes, simultaneously acidifying the raw milk by use of an acidifying agent, and reducing the pH value at the acidification end point to be 4.7-5.5 to form curd; (2) cutting and stirring the curd, and removing the whey to obtain fresh cheese; and (3) washing the fresh cheese from bottom to top by use of fruit juice, stirring during the washing process so as to uniformly mix the fruit juice with the fresh cheese, and homogenizing during the stirring process, 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 prepared by the method disclosed by the invention can be preferably combined with the fruit juice to form a milky fruit juice cheese beverage in a bright color without destroying the nutritional ingredients, and the beverage is fine and smooth in taste, fresh, delicious, stable, uniform and free of flocculent precipitates.

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): A23C19/09
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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