Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Buckwheat fresh cheese preparing method

A technology for fresh cheese and buckwheat, applied in dairy products, cheese substitutes, applications, etc., to achieve the effects of improving brittleness, facilitating transportation and preservation, and improving texture and taste

Inactive Publication Date: 2015-07-15
ANHUI AGRICULTURAL UNIVERSITY
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no buckwheat fresh cheese on the market, so we have studied a production method of buckwheat fresh cheese, which can improve the texture and taste of fresh cheese, and strengthen the functional properties of fresh cheese

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The specific operation steps of preparing buckwheat fresh cheese are as follows:

[0024] (1) Preparation of buckwheat flour

[0025] Raw buckwheat kernels are selected, removed and cleaned, spread on a tray with a thickness of 5mm, and then placed in an oven for roasting at a temperature of 80°C for 1 hour; the roasted buckwheat kernels are crushed with a grinder, After passing through an 80-mesh analytical sieve, cooked buckwheat flour is obtained;

[0026] (2) Preparation of buckwheat fresh milk

[0027] Add cooked buckwheat flour into fresh milk at a mass volume ratio of 3g / 100mL, disperse for 5 minutes with a high-speed disperser at a speed of 1000r / min, and fully mix and emulsify to obtain fortified buckwheat fresh milk;

[0028] (3) Preparation of buckwheat fresh cheese

[0029] Sterilize fortified buckwheat fresh milk at 63°C for 30 minutes, and cool to 30°C; add calcium chloride to the fortified buckwheat fresh milk at a mass-volume ratio of 0.01g / L, and the...

Embodiment 2

[0032] The specific operation steps of preparing buckwheat fresh cheese are as follows:

[0033] (1) Preparation of buckwheat flour

[0034] Raw buckwheat kernels are selected, removed and cleaned, spread on a tray with a thickness of 5mm, and then placed in an oven for roasting at a temperature of 80°C for 1 hour; the roasted buckwheat kernels are crushed with a grinder, After passing through an 80-mesh analytical sieve, cooked buckwheat flour is obtained;

[0035] (2) Preparation of buckwheat fresh milk

[0036] Add cooked buckwheat flour to fresh milk at a mass volume ratio of 3g / 100mL, disperse for 5 minutes with a high-speed disperser at a speed of 2000r / min, and fully mix and emulsify to obtain fortified buckwheat fresh milk;

[0037] (3) Preparation of buckwheat fresh cheese

[0038] Sterilize fortified buckwheat fresh milk at 63°C for 30 minutes, and cool to 30°C; add calcium chloride to the fortified buckwheat fresh milk at a mass-volume ratio of 0.01g / L, and then ...

Embodiment 3

[0040] The specific operation steps of preparing buckwheat fresh cheese are as follows:

[0041] (1) Preparation of buckwheat flour

[0042] Raw buckwheat kernels are selected, removed and cleaned, spread on a tray with a thickness of 5mm, and then placed in an oven for roasting at a baking temperature of 80°C for 1.5 hours; the roasted buckwheat kernels are crushed with a grinder , after passing through an 80-mesh analytical sieve, cooked buckwheat flour is obtained;

[0043] (2) Preparation of buckwheat fresh milk

[0044] Add the cooked buckwheat flour to the fresh milk in an amount of 4g / 100mL by mass volume ratio, disperse for 5 minutes with a high-speed disperser at a speed of 2000r / min, and carry out sufficient mixing and emulsification to obtain fortified buckwheat fresh milk;

[0045] (3) Preparation of buckwheat fresh cheese

[0046] Sterilize the fortified buckwheat fresh milk at 63°C for 30 minutes, and cool it to 30°C; add calcium chloride to the fortified buck...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a buckwheat fresh cheese preparing method which consists of the specific operation steps as follows: 1) oven-drying or fire-drying and pulverizing raw buckwheat kernels, which has been subjected to selection, impurity removing and washing and cleaning to obtain well-cooked buckwheat flour; 2) blending the buckwheat flour with fresh cow milk to obtain fortified buckwheat fresh cow milk; and 3) adding calcium chloride and an additive leavening agent into the fortified buckwheat fresh cow milk, and conducting acid producing, curding, pressing and squeezing, and maturing to obtain the buckwheat fresh cheese. The buckwheat fresh cheese has a mellow aroma of buckwheat and a texture index chewiness of greater than 200g. The buckwheat fresh cheese preparing method only uses milk and buckwheat, and therefore on the one hand enables better food safety of the buckwheat fresh cheese products and strengthens the function features of the fresh cheese; and on the other hand raises the chewiness of the fresh cheese, improves the texture and taste of the fresh cheese and enables the fresh cheese to be easy to transport and preserve.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of functional food, and in particular relates to a preparation method of fresh cheese. Background technique [0002] Cheese is a fresh or fermented dairy product made from milk by coagulation and separation of whey. It is popular among consumers for its special flavor, comprehensive nutrition and variety. In Western countries, the demand for cheese is high, the quality is good, and the price is high. In my country, the consumption of dairy products tends to be diversified. The cheese industry is in its infancy and mainly relies on imports. The production centers on processing and remanufacturing cheese and subpackaging imported products. Cheese is still in the market introduction period in China. [0003] Cheese is rich in proteins, fats, sugars, organic acids, minerals, and fat-soluble vitamin A, water-soluble B vitamins and other nutrients. It is a natural functional food base. T...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C19/09
Inventor 王菊花薛秀恒曹玉林王志耕梅林杨彬
Owner ANHUI AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com