Cheese having function of invigorating brain

A cheese and functional technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of single taste and small audience, and achieve the effect of fresh taste, rich taste and improved brain power

Inactive Publication Date: 2015-12-09
朱爱群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the cheeses on the market have a single taste and do not ad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of cheese with brain-invigorating function, the cheese is composed of the following components according to their weight percentages: 25% of natural cheese, 15% of fat products, 20% of milk solid raw materials, 2% of stabilizers, 5% of emulsifiers, Antioxidant 0.1%, emulsifying salt 1.5%, acidity regulator 0.3%, peanut 5%, walnut 5%, hazelnut 3%, jujube 5%, and the rest is water.

[0031] As an improvement of the present invention, the natural cheese is a combination of cheddar cheese, cream cheese and cottage cheese, and its weight percentage is 40% of cheddar cheese, 20% of cream cheese and 40% of cottage cheese. With cheddar cheese and cottage cheese as the main ingredients of natural cheese, it can achieve a fresh and slightly fruity taste, and at the same time, it is supplemented with cream cheese to make it more milky.

[0032] As an improvement of the present invention, in the natural cheese, the cheese matured for more than 10 months accounts for 20% of t...

Embodiment 2

[0055] A kind of cheese with brain-invigorating function, the cheese is composed of the following components according to their weight percentages: 30% of natural cheese, 12% of fat products, 10% of milk solid raw materials, 1.2% of stabilizers, 8% of emulsifiers, Antioxidant 0.2%, emulsifying salt 1.8%, acidity regulator 0.5%, peanut 10%, walnut 10%, hazelnut 5%, jujube 5%, and the rest is water.

[0056] As an improvement of the present invention, the natural cheese is prepared by mixing Carmental cheese, Marceau cheese, Bordeaux cheese, and Ida cheese, and its percentage by weight is 30% of Carmental cheese and 25% of Marceau cheese. %, 15% red wave cheese, 30% Ida cheese, Carmental cheese, Marceau cheese, and Ida cheese are all richer in taste, and the mixed configuration of cheese has a richer taste, while red wave cheese has a lighter taste , which is suitable for other diets, such as red wine, etc., which increases the cookability of cheese products.

[0057] As an imp...

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PUM

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Abstract

The invention relates to cheese having the function of invigorating the brain. The cheese consists of the following components: natural cheese, fat products, solid milk raw materials, a stabilizing agent, an emulsifying agent, an antioxidant, emulsifying salt, an acidity modifier, peanuts, walnuts, hazelnuts, wild jujubes, and the balance being water. The natural cheese is matched with the solid milk raw materials and various auxiliary materials to prepare the cheese, so that the cheese keeps rich nutrient components of the natural cheese, such as proteins, calcium, fat, phosphorus and vitamins, is richer in mouth feel, and is convenient to transport and store; nuts, such as the peanuts, the walnuts and the hazelnuts, are added in the cheese, so that improving the nutrient supply of the brain is facilitated; besides, the wild jujubes which are rich in vitamin C are added in the cheese, and the vitamin C has great effects in the respects of promoting the firmness of brain cell structures and preventing the brain cell structures from relaxation and contraction.

Description

technical field [0001] The invention relates to a dairy product, in particular to a cheese with a brain-invigorating function and a preparation process thereof. Background technique [0002] Cheese, also known as cheese, cheese, and cheese, can be divided into natural cheese and processed cheese according to the raw materials used directly and the processing methods. Natural cheese is a fresh or fermented mature product made by coagulating milk, cream, skimmed milk or partly skimmed milk, or a mixture of the above raw materials through a coagulant, and discharging part of the whey. Processed cheese is a long-term preservation product made from the original cheese as the main raw material, adding emulsifiers, water, stabilizers, pigments and other auxiliary materials, and undergoing processes such as heating, melting, emulsification, and sterilization. Most of the cheeses currently on the market have a single taste and do not add other substances that are beneficial to human...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/093
Inventor 朱爱群
Owner 朱爱群
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