Konjac and mango fresh cheese and preparation method thereof

A technology of fresh cheese and mango, applied in the field of konjac mango fresh cheese and its preparation, to achieve the effects of easy mixing, improving intestinal function, and suppressing obesity

Inactive Publication Date: 2018-10-12
湖北顺溪生物食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no finished konjac mango fresh cheese on the market

Method used

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  • Konjac and mango fresh cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The specific operation steps of preparing konjac mango fresh cheese are as follows:

[0030] (1) Preparation of konjac enzymatic powder

[0031] Disperse konjac powder in deionized water according to the mass-volume ratio of 1g / 100ml, heat to 50°C, add β-glucanase, stir well, store at 50°C for 60min, then freeze-dry and grind into 300-mesh particles. That is, the konjac enzymatic hydrolysis powder is obtained;

[0032] (2) Preparation of mango juice

[0033] Take the clean mango and peel it, put it into a beater and make juice for later use;

[0034] (3) Preparation of Konjac Mango Fresh Milk

[0035] Add the konjac enzymatic hydrolyzed powder into the fresh milk according to the mass volume ratio of 2g / 100mL, and the mango juice according to the quantity of 10g / 100ml to obtain the feed liquid; use a high-speed disperser at a speed of 2000r / min, disperse for 5min, and fully mix and emulsify. Get fortified konjac mango fresh milk;

[0036] (4) Preparation of konjac ...

Embodiment 2

[0040] The specific operation steps of preparing konjac fresh cheese are as follows:

[0041] (1) Preparation of konjac enzymatic powder

[0042] Disperse konjac powder in deionized water according to the mass volume ratio of 1g / 100ml, heat to 50°C, add β-glucanase, stir well, store at 50°C for 50min, then freeze-dry and grind into 200-mesh particles. That is, the konjac enzymatic hydrolysis powder is obtained;

[0043] (2) Preparation of mango juice

[0044] Take the clean mango and peel it, put it into a beater and make juice for later use;

[0045] (3) Preparation of Konjac Mango Fresh Milk

[0046] Add the konjac enzymatic hydrolyzed powder into the fresh milk according to the mass volume ratio of 5g / 100mL, and the mango juice according to the quantity of 12g / 100ml to obtain the feed liquid; use a high-speed disperser at a speed of 2000r / min, disperse for 5min, and fully mix and emulsify. Get fortified konjac mango fresh milk;

[0047] (4) Preparation of konjac mango ...

Embodiment 3

[0051] The specific operation steps of preparing konjac mango fresh cheese are as follows:

[0052] (1) Preparation of konjac enzymatic powder

[0053] Disperse konjac powder in deionized water according to the mass volume ratio of 1g / 100ml, heat to 45°C, add β-glucanase, stir well, store at 45°C for 50min, then freeze-dry and grind into 200-mesh particles. That is, the konjac enzymatic hydrolysis powder is obtained;

[0054] (2) Preparation of mango juice

[0055] Take the clean mango and peel it, put it into a beater and make juice for later use;

[0056] (3) Preparation of Konjac Mango Fresh Milk

[0057] Add the konjac enzymatic hydrolyzed powder into the fresh milk according to the mass volume ratio of 5g / 100mL, and the mango juice according to the quantity of 12g / 100ml to obtain the feed liquid; use a high-speed disperser at a speed of 1000r / min, disperse for 5min, and fully mix and emulsify. Get fortified konjac mango fresh milk;

[0058] (4) Preparation of konjac ...

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Abstract

The invention relates to konjac and mango fresh cheese and a preparation method thereof. The method comprises the following operation steps: 1, performing enzymolysis for konjac refined powder, and performing screening to obtain konjac enzymatic powder; 2, peeling clean mangoes, and making mango juice; 3, adding the konjac enzymatic powder and mango juice into fresh cow milk to obtain reinforced konjac mango fresh cow milk; and 4, adding calcium chloride into the reinforced konjac mango fresh cow milk, adding starter into the mixture, performing acid production, milk curdling, squeezing and after-maturing to obtain the konjac and mango fresh cheese. The konjac and mango fresh cheese has rich fragrance, light yellow color and smooth texture, has better functional characteristic and food safety by only utilizing milk, konjac and mangoes, as well as fermentation of glucomannan; and the chewing performance of fresh cheese can be improved by applying the konjac enzymatic powder, and the texture and taste of the fresh cheese can be improved. The konjac and mango fresh cheese is suitable for eating.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of functional food, and in particular relates to fresh konjac mango cheese and a preparation method thereof. Background technique [0002] Konjac, also known as konjac, is widely distributed in the southwestern mountainous area. It is a perennial herb of the family Araceae, and it is a traditional medicine and food. Konjac itself is rich in nutrition, containing starch, protein, vitamins, minerals and trace elements necessary for the human body. In addition, konjac also contains glucomannan, and its degradation product glucomannan can enhance the body's immunity, regulate intestinal flora, promote intestinal health, and lower blood sugar and lipids. [0003] Mango, also known as Mamon, is one of the famous tropical fruits. Mango is rich in sugar, protein, crude fiber, and also contains a lot of vitamin A precursor carotene and vitamin C. [0004] Cheese, alias cheese, cheese, is a...

Claims

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Application Information

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IPC IPC(8): A23C19/05
CPCA23C19/05
Inventor 汪超曹约泽李冬生李斌李震郭慧琳
Owner 湖北顺溪生物食品股份有限公司
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