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Red grape cheese jam, red grape yogurt and preparation methods of red grape cheese jam and red grape yogurt

A technology of cheese sauce and red grapes, applied in dairy products, dairy products, food science and other directions, can solve problems such as affecting the taste of products, and achieve the effect of increasing interest, overcoming calcium crystallization, and expanding the scope of application

Active 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

But because red grapes contain a lot of tartaric acid, when mixed with products with high calcium content such as milk, yoghurt or cheese, it is easy to form calcium tartrate crystals and affect the taste of the product. Currently, there is no such product in the market

Method used

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  • Red grape cheese jam, red grape yogurt and preparation methods of red grape cheese jam and red grape yogurt
  • Red grape cheese jam, red grape yogurt and preparation methods of red grape cheese jam and red grape yogurt
  • Red grape cheese jam, red grape yogurt and preparation methods of red grape cheese jam and red grape yogurt

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preparation example Construction

[0025] A kind of preparation method of red grape cheese jam of the present invention comprises the following steps:

[0026] (1) Sodium alginate, pectin, xanthan gum, locust bean gum and sweetener are mixed first, and then added into water to obtain a colloidal mixture. The colloidal mixture is mixed to obtain the red grape compound. Preferably, the mixing temperature in step (1) is 50-75° C., and the conditions for beating red grapes are conventional conditions in the field; preferably, the diameter of red grape colloids is preferably 4-10 cm.

[0027] (2) The red grape compound obtained in step (1) is continuously dripped into the compound containing CaCl 2 in the aqueous solution, filter out after soaking, and rinse with sterile water to obtain red grape colloidal particles;

[0028] (3) Preparation of cheese sauce: Diced cheese, mixed with sweetener, modified starch, pectin and water, then added essence, food coloring and mixed to obtain cheese sauce; preferably, the mix...

Embodiment 1

[0055] A kind of red grape cheese jam is prepared by the following specific steps:

[0056] (1) After mixing 1.5% sodium alginate, 0.5% pectin, 0.5% xanthan gum, 0.5% locust bean gum and 15% white granulated sugar, add 82% water at 60°C and mix thoroughly to obtain a colloidal mixture. Add 35% The red grapes are beaten and mixed with 65% colloidal mixture to obtain red grape complexes;

[0057] (2) The red grape compound obtained in step (1) is continuously dripped into the compound containing CaCl 2 In aqueous solution, CaCl 2 The concentration percentage is 2%, filtered out after soaking for 30s, rinsed with sterile water to obtain red grape granules;

[0058] (3) Preparation of cheese sauce: Diced 30% cheese into 3*3*3 granules, mixed with 25% white sugar, 1% modified starch, 1% pectin and 42.49% 50°C water, Then add 0.01% essence and 0.5% food coloring and mix well to obtain cheese sauce;

[0059] (4) Mixing and filling: mix the red grape colloids obtained in step (2) ...

Embodiment 2

[0061] A kind of red grape cheese jam is prepared by the following specific steps:

[0062] (1) After mixing 2% sodium alginate, 1% pectin, 0.1% xanthan gum, 1% locust bean gum, 29.98% white sugar and 0.02% aspartame, add 65.9% of it to 75°C water, mix well, To obtain a colloidal mixture, 50% of the red grapes are beaten and mixed with 50% of the colloidal mixture to obtain the red grape compound;

[0063] (2) The red grape compound obtained in step (1) is continuously dripped into the compound containing CaCl 2 In aqueous solution, CaCl 2 The concentration percentage is 4%, filtered out after soaking for 10s, and rinsed with sterile water to obtain red grape granules;

[0064] (3) Preparation of cheese sauce: diced 5% cheese to 5*5*5 granules by mass ratio, mixed with 4.9% white sugar, 0.1% acesulfame potassium, 2% modified starch, 0.1% pectin and 87.75% mixed with 50°C water, then added 0.1% essence and 0.1% food coloring and mixed evenly to obtain cheese sauce;

[0065]...

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Abstract

The invention discloses red grape cheese jam, red grape yogurt and preparation methods of the red grape cheese jam and the red grape yogurt. The red grape cheese jam is prepared by the following steps: mixing sodium alginate, pectin, xanthan gum, locust bean gum and a sweetener, adding the mixture into water to obtain a colloid mixture, pulping red grapes, and performing mixing with the colloid mixture to obtain a red grape composite; continuously and dropwise adding the red grape composite into an aqueous solution containing CaCl2, performing soaking, then performing filtering, and performingwashing with sterile water to obtain red grape colloidal particles; cutting cheese into dices, mixing the dices with a sweetener, modified starch, pectin and water, adding essence and edible pigment,and performing uniform mixing to obtain cheese paste; and uniformly mixing the red grape colloidal particles with the cheese paste, and performing filling and sterilizing to obtain the red grape cheese jam. The red grape cheese jam and the yoghourt containing the jam overcome the problems that in the prior art, red grapes are easily combined with milk products to form calcium tartrate, taste of products is influenced, and applications of red grape fruits in milk products is greatly limited.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to red grape cheese jam, red grape yoghurt and a preparation method thereof. Background technique [0002] Red grape, also known as late red, red earth, red grape, trade name red grape, belongs to the Eurasian species, which was bred by crossbreeding (Emperor×L12-80)×S45-48 by California State University in the 1970s. Large ears, good uniformity, average single grain weight 10 grams, maximum single grain weight 13 grams, red or purple red, medium-thick, easy to peel off, firm and crisp flesh, tender and juicy, hard, no flow when cut juice. Sweet and delicious, unique flavor. The pulp, peel, and even the core of red grapes contain rich nutrients, which can be said to be treasures all over the body. It contains more than 17% of glucose and fructose, 0.5%-1.5% of malic acid, tartaric acid, citric acid, etc., contains 0.15%-0.9% of protein and is rich in potassium, calcium,...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23C9/13A23C9/133A23C9/137
CPCA23L21/12A23C9/1307A23C9/133A23C9/137
Inventor 廖文艳刘振民徐致远苏米亚韩承元李伟
Owner BRIGHT DAIRY & FOOD
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