Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof

A low-moisture, dry technology, applied in the food field, can solve the problems of the digestive system of border guards, unfavorable dry products, difficult to digest, etc., and achieve the effect of enhancing appetite, high protein content and energy, and promoting digestion

Pending Publication Date: 2021-06-04
北京和益源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, military compressed biscuits are very hard, hard to chew like bricks, dry and tasteless, and difficult to digest
Even if it is boiled in water for half an hour, it is only a little soft on the outside, but it is still hard on the inside. Therefore, this will have an a

Method used

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  • Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof
  • Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof
  • Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof

Examples

Experimental program
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Example Embodiment

[0025] Among them, poly L-glutamic acid (γ-PGA) is a special anionic natural polymer, which is acamidized between α-amine (α-Amino) and γ-carboxyl (γ-Caboxyl). The molecular weight of Homo-polyamide γ-PGA is from 50,000 to 2 million Daltons, the molecular weight of HOMO-POLYAMIDE. According to a preferred embodiment of the present invention, the weight average molecular weight of the polyl-glutamic acid is 60-80 million Paulon, which can be obtained by commercially available.

[0026] According to the present invention, the amount of the yellow original gum may be 0.1 parts by weight, 0.5 parts by weight, 1 parts by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, and 2.5 parts by weight, 3 parts by weight, and. 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, preferably from 0.3 to 2 parts by weight, more preferably from 0.5 to 1 part.

[0027] According to the present invention, the sorbitol can be of 0.05 par...

Example Embodiment

[0055] Example 1-5

[0056] Used to illustrate the frozen cheese products provided by the present invention

[0057] According to the description of Table 1, the sweet almond oil, Cheddar cheese (constant natural), casein powder (constant natural), degreasing yak milk powder (Tibet Plateau treasure), trehalose, polyl-glutamic acid, Huangyuan Glue, sorbitol, whipped cream (Nestlé) and polyphosphate are mixed after mixing, then carry out room temperature, formula and casing sterilization, add saliva Lactobacillus CGMCN No. 6278 (CN10409263B) Dry powder (10) 8 CFU / g), exhaust, sterile conditions enema and cool to room temperature, to obtain cheese intestines, about 50 g.

[0058] Table 1

[0059]

Example Embodiment

[0060] Example 6

[0061] This example is used to illustrate the frozen cheese products provided by the present invention.

[0062] According to the method and formulation of Example 1, the preparation of the monoganic stock is different, and the polyphosphate salt is replaced with an equal amount of citrate.

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Abstract

The invention relates to the field of foods, and discloses a formula of an anti-dry low-moisture cheese product and application thereof and the anti-dry low-moisture cheese product and a preparation method thereof. The formula contains sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly L-glutamic acid, xanthan gum, sorbitol and an anti-dry component; and the anti-dry component is selected from one or more of citric acid, dendrobium officinale, radix puerariae, sodium citrate, malic acid, capsanthin and lactic acid bacteria. The cheese product prepared by the formula provided by the invention can be not frozen at the temperature of minus 18 DEG C, can be directly chewed and is not dry and astringent.

Description

technical field [0001] The invention relates to the field of food, in particular to a formula of anti-dryness low-moisture cheese product, the application of the formula of anti-dryness low-moisture cheese product in anti-dryness low-moisture cheese product, a kind of anti-dryness cheese low-moisture cheese sausage The preparation method, and the anti-drying cheese low-moisture cheese sausage prepared by the method. Background technique [0002] The natural history of the Qinghai-Tibet Plateau is extremely young, and affected by various factors, it has formed the highest and youngest natural geographical unit in the world with a close combination of horizontal zonality and vertical zonality. The annual average temperature in the hinterland of the plateau is below 0°C, and the average temperature of the warmest month in large areas is less than 10°C. In order to guard the territory and protect the interests of the people, border guards have been stationed on the Qinghai-Tibe...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/093
CPCA23C19/0921A23C19/0917A23C19/09A23C19/093A23C19/0925
Inventor 刘治麟罗洁黄家强李依璇葛邵阳王鹏杰
Owner 北京和益源生物技术有限公司
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