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Functional cheese and preparation method thereof

A functional and cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of single cheese taste and lower nutritional value of cheese, and achieve the effect of improving flavor and taste, improving product flavor and increasing fiber content

Inactive Publication Date: 2018-01-30
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since whey needs to be removed in cheese making, whey protein and most vitamins, trace elements and other substances are discharged with whey, which reduces the nutritional value of cheese, and the cheese has a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, this embodiment discloses a functional cheese, which is characterized in that it mainly contains the following ingredients:

[0025] 70 parts by weight of semi-finished cheese after curd whey removal, 3 parts by weight of tomato paste, 2 parts by weight of yam powder, 4 parts by weight of soybean protein isolate, 3 parts by weight of L-arabinose, 5 parts by weight of xylitol, and 3 parts by weight of inulin The moisture content of the cheese semi-finished product is 58% after acid coagulation and whey removal; the solid content of the tomato paste is 35%; the yam powder and inulin are all passed through a 100-mesh sieve.

Embodiment 2

[0026] Embodiment 2, this embodiment discloses a functional cheese, which is characterized in that it mainly contains the following ingredients:

[0027] 75 parts by weight of semi-finished cheese after curd whey removal, 2 parts by weight of tomato paste, 4 parts by weight of yam powder, 3 parts by weight of soybean protein isolate, 4 parts by weight of L-arabinose, 5 parts by weight of xylitol, and 2 parts by weight of inulin part; the moisture content of the cheese semi-finished product after acid curdling and whey removal is 55%; the solid content of the tomato paste is 37%; the yam powder and inulin are all passed through a 100-mesh sieve.

Embodiment 3

[0028] Embodiment 3, this embodiment discloses a functional cheese, which is characterized in that it mainly contains the following ingredients:

[0029] 72 parts by weight of semi-finished cheese after curd whey, 5 parts by weight of tomato paste, 4 parts by weight of yam powder, 3 parts by weight of soybean protein isolate, 3.5 parts by weight of L-arabinose, 3 parts by weight of xylitol, and 2.5 parts by weight of inulin part; the moisture content of the cheese semi-finished product after curdling whey is 56%; the solid content of the tomato paste is 36%; the yam powder and inulin are all passed through a 100-mesh sieve.

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PUM

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Abstract

The invention relates to a functional cheese and a preparation method thereof. The preparation method specifically comprises the following steps of uniformly mixing the following raw materials: 70-80parts by weight of cheese semi-finished product with whey removed after acid coagulation, 2-5 parts by weight of tomato sauce, 2-5 parts by weight of Chinese yam powder, 3-6 parts by weight of isolated soybean protein, 3-5 parts by weight of pectinose, 2-5 parts by weight of xylitol, and 2-5 parts by weight of inulin; putting the mixture in a mold, putting the mold in an electric constant temperature air dry oven and drying for 3 hours at 70 DEG C-75 DEG C for the first stage, 4 hours at 65 DEG C-70 DEG C for the second stage and 10 hours at 50 DEG C-60 DEG C for the third stage, taking out the material, cooling to room temperature so as to obtain the functional cheese.

Description

technical field [0001] The invention relates to a functional cheese and a preparation method thereof. Background technique [0002] Cheese is a product made by adding an appropriate amount of lactic acid bacteria, starter and rennet to milk to coagulate the protein, remove the whey, and press the curd into a block. Its main nutrients are protein and fat. Cheese is a dairy product made by condensing and fermenting milk. It basically eliminates a large amount of water in milk and retains the essence with high nutritional value. It is known as the "gold" in dairy products. Since whey needs to be removed in cheese making, whey protein and most of the vitamins, trace elements and other substances are discharged with whey, which reduces the nutritional value of cheese, and the cheese has a single taste. [0003] The invention provides a special-flavored functional cheese with unique flavor, rich nutrition, functions of lowering blood pressure, anti-oxidation, immune regulation, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 代文婷吴宏
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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