Method for rapidly producing cheese instant leisure food by biological enzyme conversion method

A technology of snack food and conversion method, which is applied in the field of rapid production of cheese instant leisure products by bio-enzyme conversion method, which can solve the problems of single raw material and complicated production process, and achieve the effects of simple operation, simplified process flow and accelerated production rate

Pending Publication Date: 2020-07-10
新疆天牛乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The comparative document CN 108497092A discloses a method for preparing fresh cheese, which uses cow’s milk as raw material to add starter and rennet to ferment, and there is also a step of separating whey. The production process is complex and the raw material is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of bioenzyme conversion method rapidly produces cheese ready-to-eat leisure food, and its steps are:

[0035] (1) Take 3kg of pure goat milk and 1kg of whole milk powder, add water to make 5kg of milk liquid, sterilize and cool to room temperature;

[0036] (2) Insert 1% of Geotrichum candidum strain, and cultivate for 72 hours at 28°C;

[0037] (3) Add 1.5% lipase and 0.15% protease, and enzymolyze at 55°C for 5 hours;

[0038] (4) Then add brown rice flour 1.5%, black bean flour 1.0%, purple potato flour 1.0%, pumpkin flour 1.0%, walnut flour 0.5%, add maltodextrin and gelatin, the mass ratio of maltodextrin:gelatin is 3:1 , added in an amount of 0.5%, and stirred to dissolve to form a mixture;

[0039] (5) After the mixture is passed through a colloid mill or a homogenizer, it is filled into glass bottles and sterilized under high pressure to obtain cheese instant snack food with a specification of 80 g / can.

Embodiment 2

[0041] A kind of bioenzyme conversion method rapidly produces cheese ready-to-eat leisure food, and its steps are:

[0042] (1) Get 5kg camel milk raw material, sterilize and cool to room temperature;

[0043] (2) Inoculate 1.5% of Geotrichum candidum strains, and ferment for 60 hours at 28°C;

[0044] (3) Add 1.5% lipase and enzymolyze at 50°C for 5.5 hours;

[0045] (4) Add 1.5% corn flour, 1.0% soybean flour, 1.0% sweet potato flour, 1.0% potato flour, 0.5% cashew nut flour, add maltodextrin and modified starch, and the mass ratio of modified starch:maltodextrin is 3:1 , added in an amount of 5%, and stirred to dissolve to form a mixture;

[0046] (5) After the mixture is passed through a colloid mill or a homogenizer, it is filled into three-piece tinplate cans, sealed and then sterilized by high pressure to obtain cheese instant snack food with a specification of 100 g / can.

Embodiment 3

[0048] A kind of bioenzyme conversion method rapidly produces cheese ready-to-eat leisure food, and its steps are:

[0049] (1) Get 5kg of pure milk raw material, sterilize and cool to room temperature;

[0050] (2) Inoculate Geotrichum candidum 1%, and ferment for 80 hours at 28°C;

[0051] (3) Add 0.2% protease and enzymatically hydrolyze at 55°C for 5 hours;

[0052] (4) Add 1.5% oat flour, 1.0% red bean powder, 1.0% purple potato powder, 0.5% carrot powder, 1.0% peanut powder, add maltodextrin, whey protein, and the mass ratio of maltodextrin:whey protein is 1:3, the addition amount is 10%, and stir to dissolve to form a mixture;

[0053] (5) After the mixture is passed through a colloid mill or a homogenizer, it is molded and then freeze-dried and packaged to obtain cheese instant snack food with a specification of 50 g / bag.

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Abstract

The invention relates to a method for rapidly producing cheese instant leisure food by a biological enzyme conversion method. The method comprises the following preparation steps of: (1) taking milk raw materials, sterilizing the milk raw materials and cooling the milk raw materials to room temperature; (2) inoculating a mold starter into the milk raw materials; (3) adding lipase and / or protease into the milk raw materials, and performing enzymolysis for 4-12 hours to form an enzymolysis product; (4) adding nutritional ingredients, adding one or more than two of maltodextrin, whey protein, modified starch, pectin, Arabic gum and gelatin, and carrying out stirring for dissolving to form a mixture; and (5) carrying out filling and sterilizing on the mixture after the mixture passes through acolloid mill or a homogenizer or freeze-drying and packaging the mixture after the mixture is put into a mold to obtain the cheese instant leisure food. On the basis of keeping the flavor of cheese,the contents of dietary fibers, vitamins and mineral substances in the cheese product are increased, the cheese product can be directly used as leisure food, the process flow of the conventional cheese product is simplified, and the product type of the cheese is expanded.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a quick production of cheese instant leisure products by a biological enzyme conversion method. Background technique [0002] Cheese plays an important role in the food field, it can provide some protein and minerals, and has a wide range of applications, such as creamy or powdered cheese products in baked goods, side dishes, condiments, etc. As the cheese develops, other nutrients are added to make it more balanced and comprehensive. Coarse grains have various types and high nutritional value. The processing process of coarse grains is simple, and many nutrients that are not found in fine grains are preserved. Most coarse grains have relatively low protein content, and are rich in starch, cellulose, minerals, and B vitamins. Fruits and vegetables are rich in nutrients, rich in vitamins and other nutrients. Therefore, it is of great practical significance to develop a n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09A23C19/06
CPCA23C19/09A23C19/0917A23C19/063A23C19/061
Inventor 汪建明谢拥葵陈国恒
Owner 新疆天牛乳业有限公司
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