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Cashew cheese and preparation method thereof

A production method and technology of cashew nuts, applied in the direction of dairy products, cheese substitutes, applications, etc., can solve the problems of insufficient product types, achieve the effects of enriching types, expanding the processing range, and simple operation

Inactive Publication Date: 2016-11-16
明毅强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the types of cashew nuts produced by deep processing are not rich, and to provide a kind of delicious, nutritious, moistening lung and eliminating phlegm, green and healthy cashew cheese and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A cashew cheese, characterized in that the main raw materials of the cashew cheese are: fresh milk 30-35%, cashew slurry 15-20%, glucose 12-16%, honey 5-8%, BE-3 Composite stabilizer 1-2%, pectin 0.6-0.8%, propylene glycol alginate 0.2-0.3%, sodium tripolyphosphate 0.1-0.2%, potassium sorbate 0.05-0.1%, cream flavor 0.02-0.04%, strawberry flavor 0.03-0.05%.

[0016] The preparation method of described cashew nut cheese comprises the following steps:

[0017] ① Cashew nut beating: put the selected cashew nuts in the extractor, add 10kg of water to 5kg of cashew nuts, vacuum extract for 6 hours at 70°C and 0.2 MPa, separate the extract, and repeat the extraction for 2 The secondary extract is filtered with a 200-mesh sieve to obtain cashew slurry;

[0018] ② Mixing: Take 3kg of fresh milk, 2kg of cashew pulp, 1.6kg of glucose, 0.8kg of honey, 0.2kg of BE-3 composite stabilizer, 0.08kg of pectin, 0.03kg of propylene glycol alginate, 0.02kg of sodium tripolyphosphate, and...

Embodiment 2

[0025] A cashew cheese, characterized in that: the main raw materials of the cashew cheese are: 30-35% fresh milk, 15-20% cashew slurry, 12-16% glucose, 5-8% honey, BE-3 Composite stabilizer 1-2%, pectin 0.6-0.8%, propylene glycol alginate 0.2-0.3%, sodium tripolyphosphate 0.1-0.2%, potassium sorbate 0.05-0.1%, cream flavor 0.02-0.04%, strawberry flavor 0.03-0.05%.

[0026] The preparation method of described cashew nut cheese comprises the following steps:

[0027] ① Cashew nut beating: put the selected cashew nuts in the extractor, mix 5kg of cashew nuts, 3kg of cold berries, and 2kg of Luo Han Guo to make a mixed raw material, and add 12kg of vitamins with a concentration of 15% to 5kg of mixed raw materials c solution, under the conditions of 75 ° C and 0.18 MPa, vacuum extraction for 7 hours, separate the extraction solution, and repeatedly extract the extraction solution twice in this way, filter through a 190-mesh screen to obtain a cashew slurry;

[0028] ② Mixing: T...

Embodiment 3

[0035] A cashew cheese, characterized in that: the main raw materials of the cashew cheese are: 30-35% fresh milk, 15-20% cashew slurry, 12-16% glucose, 5-8% honey, BE-3 Composite stabilizer 1-2%, pectin 0.6-0.8%, propylene glycol alginate 0.2-0.3%, sodium tripolyphosphate 0.1-0.2%, potassium sorbate 0.05-0.1%, cream flavor 0.02-0.04%, strawberry flavor 0.03-0.05%.

[0036] The preparation method of described cashew nut cheese comprises the following steps:

[0037] ① Cashew nut beating: put the selected cashew nuts in the extractor, take 6kg of cashew nuts, 1kg of fragrant pears, 1kg of plum fruits, 1kg of cherries, and 1kg of prunes to prepare mixed raw materials, and add them to 5kg of Add 15 kg of citric acid solution with a concentration of 10% to the mixed raw materials, vacuum extract for 6 hours at 80 °C and 0.2 MPa, separate the extract, and extract the extract repeatedly for 3 times, and filter it with a 180-mesh screen , to prepare cashew slurry;

[0038] ② Mixin...

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PUM

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Abstract

The invention discloses cashew cheese and a preparation method thereof. The invention is characterized in that the cashew cheese is mainly prepared from the following raw materials in percentage by weight: 30-35% of fresh milk, 15-20% of cashew pulp, 12-16% of glucose, 5-8% of honey, 1-2% of a BE-3 compound stabilizing agent, 0.6-0.8% of pectin, 0.2-0.3% of propylene glycol alginate, 0.1-0.2% of sodium tripolyphosphate, 0.05-0.1% of potassium sorbate, 0.02-0.04% of a cream essence and 0.03-0.05% of a strawberry essence. The preparation method of the cashew cheese comprises the following steps: pulping the cashew kernels, carrying out mixing, carrying out homogenizing and sterilizing, carrying out molding, carrying out fermenting, carrying out baking, and carrying out packaging. The preparation method is simple to operate and easy to master. The prepared cashew cheese is rich in nutrition, delicious in taste, green and healthy. The processing ranges of the cashew kernels are thereby enlarged while the types of the cheese are also enriched. The prepared cashew cheese have the effects of beautifying the skin, keeping youth, moistening the lung, eliminating phlegm, resisting oxidation, preventing senescence, resisting tumor, resisting cardiovascular diseases and so on.

Description

technical field [0001] The invention relates to cheese processing, in particular to a cashew nut cheese and a manufacturing method thereof. Background technique [0002] Cashew nuts, also known as Jurushu, chicken cashew nuts, Jieshou fruit, etc., belong to the cashew family Anacardiaceae of the order Sapindus. Traditional Chinese medicine believes that cashew nuts are sweet in taste, flat in nature and non-toxic. It can cure cough, upset and thirst. "Supplements to Materia Medica" says: "Cashew kernels are mainly used to cure thirst, moisten the lungs, relieve irritability, and eliminate phlegm." Cashew nuts are very nutritious, containing up to 47% fat, 21.2% protein, and 22.3% carbohydrates. They also contain A, B1, B2 and other vitamins and minerals, especially trace elements such as manganese, chromium, magnesium, and selenium. It has the functions of anti-oxidation, anti-aging, anti-tumor and anti-cardiovascular disease. At present, in addition to being used as a m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032
CPCA23C19/0323
Inventor 明毅强胡稀驰
Owner 明毅强
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