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A kind of preparation method of buckwheat fresh cheese

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

Inactive Publication Date: 2017-11-03
ANHUI AGRICULTURAL UNIVERSITY
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  • 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

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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...

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PUM

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Abstract

The invention relates to a preparation method of buckwheat fresh cheese. The specific operation steps of the method are as follows: 1) Dry or dry the raw buckwheat kernels that have been selected, removed and cleaned, and then crushed to obtain cooked buckwheat flour; 2) Mix buckwheat flour with fresh milk to obtain fortified buckwheat fresh Milk; 3) Calcium chloride and starter are added to fortified buckwheat fresh milk to produce acid, curd milk, squeeze, and post-ripen to obtain buckwheat fresh cheese. The buckwheat fresh cheese has a strong buckwheat aroma, and the chewiness of the texture index is greater than 200g. In the method of the present invention, only milk and buckwheat are used, on the one hand, the buckwheat fresh cheese product has better edible safety, and the functional characteristics of fresh cheese are strengthened; on the other hand, the chewability of fresh cheese is improved, and the texture and texture of fresh cheese Taste, 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 stage 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. Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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
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