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Ketogenic cheese and preparation method thereof

A cheese and ketogenic technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of unbalanced food nutrition and fewer ketogenic food categories

Inactive Publication Date: 2020-04-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the defect that there are few categories of ketogenic food in the prior art and the nutrition of the food is not balanced, the present invention provides a ketogenic cheese and a preparation method thereof. Keto food, cheese is known as "concentrated milk", rich in milk calcium and other nutrients, ketogenic food with cheese as a category is not only delicious and healthy, but also reduces the risk of calcium deficiency that may be caused by long-term consumption

Method used

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  • Ketogenic cheese and preparation method thereof
  • Ketogenic cheese and preparation method thereof

Examples

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Embodiment 1

[0026] Embodiment 1: A kind of ketogenic cheese provided by the present invention, the raw materials include natural cheese, fat raw materials, protein raw materials, carbohydrate raw materials, nutritional fortifiers, emulsifiers, stabilizers, the natural cheese in the raw materials The mass percentage is 60%, the mass percentage of the fat raw material in the raw material is 1%, the mass percentage of the protein raw material in the raw material is 20%, the mass percentage of the carbohydrate raw material in the raw material is 10%, and the nutrition enhancer is in The mass percentage in the raw material is 1.5%, the mass percentage of the emulsifier in the raw material is 3%, and the mass percentage of the stabilizer in the raw material is 0.6%.

[0027] Further, the natural cheese is cream cheese. The preparation method of the cream cheese: homogenize the standardized milk (8% fat content) (50-60° C., 12-14 MPa), cool to 22±1° C. and ferment for a long time, and add a smal...

Embodiment 2

[0041] Embodiment 2: A kind of ketogenic cheese provided by the present invention, the raw materials include natural cheese, fat raw materials, protein raw materials, carbohydrate raw materials, nutritional fortifiers, emulsifiers, stabilizers, the natural cheese in the raw materials The mass percentage is 15%, the mass percentage of the fat raw material in the raw material is 65%, the mass percentage of the protein raw material in the raw material is 1%, the mass percentage of the carbohydrate raw material in the raw material is 15%, and the nutrition enhancer is in The mass percentage in the raw material is 0.5%, the mass percentage of the emulsifier in the raw material is 1%, and the mass percentage of the stabilizer in the raw material is 0.1%.

[0042]Further, the natural cheese is mascarpone cheese. The preparation method of mascarpone cheese: After the standardized cream (fat content 30%) is sterilized (105°C, 40s), the temperature is lowered to 80°C, the acidity regula...

Embodiment 3

[0056] Embodiment 3: A kind of ketogenic cheese provided by the present invention, raw materials include natural cheese, fat raw materials, protein raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers, stabilizers, the natural cheese in the raw materials The mass percentage is 40%, the mass percentage of the fat raw material in the raw material is 40%, the mass percentage of the protein raw material in the raw material is 10%, the mass percentage of the carbohydrate raw material in the raw material is 3%, and the nutrition enhancer is in The mass percent of the raw material is 1%, the mass percent of the emulsifier in the raw material is 2%, and the mass percent of the stabilizer in the raw material is 0.8%.

[0057] Further, the natural cheese is cream cheese and mascarpone cheese.

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Abstract

The invention discloses ketogenic cheese. The ketogenic cheese comprises the following raw materials: natural cheese, fatty raw materials, protein raw materials, carbohydrate raw materials, a nutrition enhancer, an emulsifier and a stabilizer. The invention also discloses a method for preparing the ketogenic cheese, and the method comprises the following steps: (1) performing uniform mixing; (2) performing melting; (3) performing rapid cooling; and (4) performing homogenizing, wherein the cooled material is homogenized. The invention has the advantage that the ketogenic food with more balancednutrition is provided. Cheese is usually named as ''concentrated milk'' and is rich in nutrient substances such as milk calcium and the like, and ketogenic food in a cheese category not only has delicious taste and health, but also reduces the risk of calcium deficiency which may caused by long-term eating.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to a ketogenic cheese and a preparation method thereof. Background technique [0002] With the significant improvement of the living standards of the domestic people, while the dietary nutrition is relatively rich, the excessive intake of high-calorie foods has directly caused the prevalence of sub-health such as overweight and obesity to increase year by year. What's more dangerous is that these sub-health diseases are important related factors of cardiovascular disease and other metabolic diseases. Epidemiological surveys showed that the prevalence of diabetes, hypertension, lipid metabolism disorder and metabolic syndrome increased with the increase of BMI. [0003] The ketogenic diet is a new type of high-fat, low-carbohydrate diet, which first appeared in the 1920s as an effective anti-epileptic diet. The principle is that by limiting carbohydrates and increasing fat i...

Claims

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Application Information

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IPC IPC(8): A23C19/068
CPCA23C19/068
Inventor 刘景
Owner BRIGHT DAIRY & FOOD
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