Jackfruit cheese sauce and process thereof

Abstract

The invention discloses a jack fruit cheese sauce and a process thereof, and particularly relates to the technical field of cheese sauces, and the jack fruit cheese sauce comprises the following raw materials (in parts by weight): 80-90 parts of jack fruit pulp, 5-10 parts of cheese and 5-10 parts of beef tallow. According to the invention, the jack fruit pulp, the cheese and the beef tallow are used as main raw materials, and the cheese sauce with fruit taste can be obtained without a fermentation process in the preparation process, so that the gap of jack fruit flavor in the field of fruity foods is filled, the rich nutritional ingredients in the cheese are retained, and the cheese sauce is novel in taste, and the jackfruit cheese sauce adapts to dietary habits of most regions in China, development of the cheese market in China is facilitated, foreign flavor in the jackfruit cheese sauce is adsorbed through use of distilled monoglyceride, carrageenan and modified starch, so that the finished product is not prone to precipitation or layering, the stability is enhanced, and by use of nisin and table salt, the proliferation of microorganisms in cheese sauce is inhibited, the stability of the cheese sauce is improved, the shelf life of the cheese sauce is prolonged, and the cheese sauce is beneficial to popularization.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of cheese sauce, in particular to a jackfruit cheese sauce and a process thereof. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yogurt. They are all made through a fermentation process and contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt. Approximate solid food, rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, is a pure natural food. Cheese sauce, also known as cheese sauce, is mainly made of cheese and other ingredients, and is widely used in food seasoning and addition. [0003] Due to the large amount of lactic acid bacteria carried by cheese itself, the processing cycle of cheese and its re-products is long, the process is complicated, storage and transportation must be carried out under cold chain conditions, an...

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Problems solved by technology

[0004] For this reason, the embodiment of the present invention provides a kind of jackfruit cheese sauce and its technology. By using jackfruit pulp, cheese and butter as the main raw materials, the preparation process becomes a cheese sauce with a fruity taste without a fermentation process, which fills the field of fruity food It is a blank of the jackfruit flavor type and retains the rich nutritional ingredients in cheese. It is an invention of novel taste, which adapts to the eating habits of most areas in my country and is conducive to the development of my country's cheese market. Through distillation of monoglyceride and carrageenan The use of modified starch can absorb the miscellaneous flavors in the jackfruit cheese sauce, so that the finished product is not easy to precipitate or stratify, and the stability is enhanced. The use of nisin and salt can inhibit the proliferation of microorganisms in the cheese sauce and increase It improves its stability, prolongs its shelf-life, and is conducive to popularization, to solve the prior art because natural cheese sauce has strong fermented smell, and kind is few, and price is high, and its local flavor does not meet the eating habit of most areas of my country, so The problem of the low level of development of my country's cheese market

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