Soft immature cheese containing sialic acid and preparation method thereof
A sialic acid, immature technology, applied in the field of soft immature cheese and its preparation, cheese and its preparation, can solve the problem of not being able to add substances for memory and intellectual development, so as to promote the development of memory and intelligence, and improve intelligence and memory, the effect of high protein content
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Embodiment 1-9
[0034] Examples 1-9 Soft immature cheese containing sialic acid
[0035] Examples 1-9 are respectively soft immature cheeses containing sialic acid, wherein the protein mass content is 4.5-8%, the fat mass content is 6-9%, the water mass content is 70-85%, and the pH is 4.0-5.2 , the sialic acid content is 85-200mg / kg. The raw materials for making its active ingredients are the same, the difference is that the consumption of raw materials in different embodiments is different, see Table 1 for details:
[0036] Table 1 Raw material ratio list
[0037]
[0038] In the above examples, MPC60, MPC70, MPC80, and WPC are generally used for concentrated milk protein powder and whey protein; the mass ratio of casein and whey protein in protein powder is generally above 80:20;
[0039] Fruit and vegetable juices usually use banana juice and cranberry juice; fruit and vegetable sauces usually use guacamole; seasoning sauces usually use minced shrimp, minced fish, and mixed nuts; gen...
Embodiment 10
[0041] Example 10 The preparation method of soft immature cheese containing sialic acid
[0042] This embodiment is the preparation method of soft immature cheese containing sialic acid in embodiment 1, which comprises the following steps carried out in sequence according to the amount of raw materials in embodiment 1:
[0043] 1) Add protein powder and cream to milk A, stir for 30 minutes at a temperature of 40°C and a speed of 1000r / min until they are evenly dissolved and fully dissolved to obtain a mixture B; among them, milk A is raw milk Sterilized at 60°C, kept warm for 35 minutes, and then cooled to 40°C;
[0044] 2) Put the mixed solution B at a constant temperature of 50°C for intermittent stirring for hydration, the stirring frequency is 15min / time, and the hydration time is 50min to obtain the mixed solution C;
[0045] 3) Add the sweet substance and dietary fiber into the mixture C, stir evenly, until the sweet substance and dietary fiber are fully dissolved, and ...
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