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Cheese rice flour and preparation method thereof

A technology of cheese and rice noodles, applied in the field of cheese rice noodles and its preparation, to achieve the effects of convenient eating, better taste, and expanded application range

Active Publication Date: 2015-04-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of cheese rice noodles and its preparation method in view of the current situation that the products combining the concept of cheese and rice noodles are still in a blank market

Method used

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  • Cheese rice flour and preparation method thereof
  • Cheese rice flour and preparation method thereof
  • Cheese rice flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Raw materials: 60% high-quality rice, 15% mozzarella cheese, 15% white sugar, 4% whey protein powder, 2% skim milk powder, 1% sodium pyrophosphate, 0.05% sodium starch octenoate succinate, and the rest Water; said percentage is the mass percentage relative to said raw material gross mass;

[0042] Preparation:

[0043](1) Pulping, first soak the rice in normal temperature water for 3 hours, and then grind it into rice pulp through a dental mill or a colloid mill, without particles or agglomerates, to obtain a slurry 1; secondly, dissolve white sugar in 40-50°C Dissolve completely in water to obtain slurry 2; in the third step, add cheese, skimmed milk powder, whey protein powder, sodium pyrophosphate, sodium starch octenoate succinate and water into a cheese melting pot, and heat at 92-94°C, Stir and melt at 1500r / min, keep warm for 5 minutes to get slurry 3; finally, heat slurry 1 to 45-50°C, add slurry 2 to slurry 1, stir evenly; add slurry 3 to the mixed slurry, St...

Embodiment 2

[0048] Raw materials: 80% high-quality rice, 3% Adam cheese, 12% high-fructose syrup, 1% skimmed milk powder, 0.1% Liupian sodium phosphate, 0.01% mono- and diglyceride fatty acid esters, and the rest is water;

[0049] Preparation:

[0050] (1) Pulping, first soak the rice in normal temperature water for 5 hours, then grind it into rice slurry through a dental mill and a colloid mill, without particles or agglomerates, to obtain a slurry 1; secondly, dissolve the fructose syrup in 40-50 ℃ water, completely dissolved to obtain slurry 2; the third step, add cheese, skimmed milk powder, sodium hexametaphosphate, mono- and diglyceride fatty acid esters and water into the cheese melting pot, at 85-88 ℃, 1500r / min Stir and melt under certain conditions, keep warm for 3 minutes to obtain slurry 3; finally, heat slurry 1 to 45-50°C, add slurry 2 to slurry 1, and stir evenly; add slurry 3 to the mixed slurry, and stir evenly; Pulping is completed and ready for use;

[0051] (2) Drum...

Embodiment 3

[0055] Raw materials: high-quality rice 68%, cheddar cheese 12.5%, glucose 14%, whey protein powder 0.8%, skim milk powder 1%, sodium dihydrogen phosphate 0.5%, polyoxyethylene sorbitan monooleate 0.05%, the rest is water;

[0056] Preparation:

[0057] (1) Pulping, first soak the rice in normal temperature water for 4 hours, and then grind it into rice pulp through a dental mill or a colloid mill, without particles or agglomerates, to obtain a slurry 1; secondly, dissolve glucose in water at 40-50°C , dissolve completely to obtain slurry 2; the third step, add cheese, skim milk powder, whey protein powder, sodium dihydrogen phosphate, polyoxyethylene sorbitan monooleate and water into the cheese melting pot, Stir and melt at 91°C and 1200r / min, keep warm for 5 minutes to get slurry 3; finally heat slurry 1 to 45-50°C, add slurry 2 to slurry 1, stir evenly; add slurry 3 to the mixed In the slurry, stir evenly; the pulping is completed, and it is ready for use;

[0058] (2) ...

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Abstract

The invention discloses cheese rice flour and a preparation method thereof. The cheese rice flour comprises the following raw materials: 60%-80% of rice, 3%-15% of cheese, 1%-6% of lactoprotein-containing dairy products, 12%-15% of a sweetening agent, 0.01-0.06% of an emulsifying agent, 0.1%-1.1% of a stabilizing agent and the balance of water. The preparation method of the cheese rice flour comprises the following steps: (1) soaking rice, and grinding the soaked rice to obtain slurry 1; dissolving a sweetening agent in water to obtain slurry 2; mixing lactoprotein-containing dairy products, an emulsifying agent, a stabilizing agent and water at 85-95 DEG C at 1,200-1,600 r / min to prepare slurry 3; (2) uniformly mixing the slurry 1, the slurry 2 and the slurry 3 to obtain mixed slurry, and coating the mixed slurry in a drying device to dry to obtain the cheese rice flour, wherein the thickness of the coated mixed slurry is 0.05-1.0 mm. The cheese rice flour has the advantages of being abundant in nutrition, convenient to eat, good in taste and wide in market promotion prospect.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to cheese rice flour and a preparation method thereof. Background technique [0002] Cheese is a concentrated and highly nutritious dairy product called "milk gold", which is rich in nutrients such as protein and fat. After the cheese matures, the protein and fat are degraded by microorganisms and enzymes to form various small molecule peptides, amino acids and other easily absorbable substances, which are needed for human growth. As a kind of food supplement for children, rice noodles are widely used to supplement nutrition for children, but it is mainly made of rice with different vegetable powders, fish oil, minced meat and some vitamins added. Cheese is derived from cow's milk, rich in protein and fat, and has been degraded into small molecular components, which are more easily absorbed by children. [0003] But also do not have the product that cheese is combined wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/093A23L1/164A23L1/30A23L7/135A23L33/10
Inventor 石春权郭本恒刘振民莫蓓红郑远荣焦晶凯朱培孙颜君高红艳凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD