Quark cheese containing phytosterol ester microcapsules and preparation method thereof
The technology of phytosterol ester and phytosterol, which is applied in the field of dairy product processing, can solve the problems of increased peroxide value, oxidative rancidity, and difficulty in adding food, and achieves the effects of easy acceptance, good taste and simple operation process.
Active Publication Date: 2017-03-22
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology
Since phytosterol esters are oily substances, they are difficult to dissolve in water-soluble substances, and it is difficult to add them evenly in food. Moreover, when exposed to the air, their peroxide value is easy to increase, resulting in oxidative rancidity.
These factors have contributed to the limitations in the utilization of phytosterol esters
Method used
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Embodiment 1
[0036] Partially skimmed milk: based on 100 parts by weight.
[0037] Concrete preparation method comprises the following steps:
[0038] (1) After passing the inspection, the fresh, antibiotic-free raw milk is partially degreased through a milk fat separator, so that the fat content in the final raw milk is 1.4%;
[0039] (2) Pasteurize for 30 minutes at 63°C;
[0040] (3) Cool the milk in step (2) to 32° C., add 0.011 parts by weight of commercial quark starter, and ferment for 120 minutes;
[0041] (4) During the fermentation process, when the pH value of the milk reaches 6.0, add 0.01 parts by weight of calcium chloride, adjust the calcium chloride to a 10% solution with distilled water before adding, add after heating and natural cooling;
[0042] (5) Add 0.01 parts by weight of rennet solution, and adjust the rennet into a 2% solution with 1% saline before adding. Incubate at about 30°C for 25 minutes and then add to the milk. After adding rennet, let it stand for 40...
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The invention relates to the field of milk product processing, and especially relates to quark cheese containing phytosterol ester microcapsules and a preparation method thereof. The phytosterol ester used in the quark cheese is a novel health food capable of reducing cholesterol; moreover, the phytosterol ester has certain effects on the texture of the quark cheese. The preparation method of the quark cheese containing the phytosterol ester microcapsules comprises the following steps: selecting maltodextrin and Arabia gum as embedding wall-materials of the quark cheese, wherein the ratio of the maltodextrin to the Arabia gum is 1: 1; carrying out microencapsulating on the phytosterol ester by adopting a spray-drying method in which the air inlet temperature is 190 DEG C and the water outlet temperature is 85 DEG C; and then, adding the phytosterol ester microcapsules before sterilizing of the cow milk and after clot cutting and whey discharging. Quark cheese with the specific function of reducing cholesterol is prepared by the preparation method. The texture and the taste of the prepared quark cheese can be easily accepted by the consumers; moreover, the hytosterol ester is microencapsulated according to the preparation method, so that the hytosterol ester is in powder state so as to greatly broaden the use scope thereof. Thus, the hytosterol ester can be effectively utilized in the field of foods. In addition, the quark cheese is high in yield rate, short in maturation period, fast in production capital turnover, good in enterprise economic benefits, and very conducive to production and promotion in China.
Description
technical field [0001] The invention relates to a production method of quark cheese containing phytosterol ester microcapsules, and belongs to the technical field of dairy product processing. Background technique [0002] At present, epidemiological studies have confirmed that the higher the concentration of total cholesterol and low-density lipoprotein cholesterol in the blood, the higher the risk of suffering from coronary heart disease and coronary heart disease, and elevated blood lipids are also the main risk factors for cardiovascular and cerebrovascular diseases . Clinical prevention experiments have pointed out that the degree of increase in blood lipid concentration is directly related to the increase in the incidence of cardiovascular and cerebrovascular diseases. Therefore, reducing human cholesterol is an urgent problem to be solved at present, and people are paying more and more attention to personal dietary structure, and various long-term drug treatments will...
Claims
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IPC IPC(8): A23C19/05A23C19/09
CPCA23C19/05A23C19/09
Inventor 李晓东曲佳林王立娜刘璐陈萍张秀秀王海霞
Owner NORTHEAST AGRICULTURAL UNIVERSITY