Regenerated cheese and preparation method thereof

Abstract

The invention provides a formula of regenerated cheese. The main formula comprises the following components: 28%-64% of high-fat animal milk, 5%-10% of a fermenting agent, 5%-10% of chymosin, 10%-20% of resisting dextrin, 0.2%-1.0% of lecithin, 0.05%-0.30% of gamma-aminobutyric acid, 0.05%-0.30% of theanine, 0.05%-0.30% of a stabilizer, 0.05%-0.30% of a bacteriostatic agent and 15%-30% of water. The invention further provides a corresponding preparation method of the formula. With the adoption of the specific formula design and the corresponding preparation method, the added gamma-aminobutyric acid and theanine do not influence the smooth feeling of the regenerated cheese and also have the effect of relaxing; the regenerated cheese prepared by the formula covers unique bad flavors of the gamma-aminobutyric acid and the theanine, and the original taste and flavor of the regenerated cheese are not influenced; and the gamma-aminobutyric acid and the theanine can give the effects of relieving tension pressure, relaxing and the like to the regenerated cheese, and the regenerated cheese is very suitable for young white-collar workers with great working pressure and rapid pace of life.

Description

technical field [0001] The invention relates to the field of food, in particular to a regenerated cheese and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is a general term for a variety of dairy foods, with various tastes, textures and forms. Cheese is made of milk, which is rich in protein and lipid. The milk source includes domestic cow, buffalo, domestic goat or sheep. Rennet is usually added during the production process, causing the casein in it to coagulate, acidifying the milk, and then separating the solids and pressing them into the finished product. [0003] Cheese is a milk product made by condensing and fermenting milk. It basically excludes a large amount of water in milk and retains the essence with high nutritional value. It is known as the "gold" in dairy products. Every kilogram of cheese products concentrates a large amount of milk protein, calcium, phosphorus a...

AI Technical Summary

Problems solved by technology

[0007] Existing cheese is mostly used to make dishes or eat with desserts, but it has not been made into a snack

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