Double-protein yoghourt cheese and preparation method thereof
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A double protein, cheese technology
Pending Publication Date: 2021-06-25
NORTHEAST AGRICULTURAL UNIVERSITY
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[0007] The invention provides a double-protein yoghurt cheese and a preparation method thereof to solve the problems that the cheese is not easy to be digested by Chinese people and the taste is not easily accepted by people
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specific Embodiment approach 1
[0023] Specific implementation method 1: the double-protein yoghurt cheese described in this embodiment includes 25 parts of soybean protein, 30 parts of raw milk, 15 parts of cream, Bifido Probiotics, Dophilus Probiotics, Protect probiotics, 1 part of lactose, 5 parts of xylitol;
[0024] Step 1, preparation of yogurt: sterilize the container and tools in the sterilizer for half an hour. Fresh milk is sterilized at 85°C for 30 minutes, and cooled after sterilization. Pack the sterilized milk with a temperature lower than 43°C into sterilized glass bottles, inoculate in the inoculation room according to the inoculation amount of 2% to 4% of the milk and stir evenly. Leave a gap and seal immediately after connecting to ensure anaerobic conditions for lactic acid fermentation. Soak in warm water (lower than 43°C) for 8 hours and then send it to a refrigerator at 0-5°C for refrigeration;
[0028] Specific embodiment 2: the double-protein yoghurt cheese described in this embodiment includes 20 parts of soybean protein, 35 parts of raw milk, 15 parts of cream, Bifido Probiotics, Dophilus Probiotics, Protect probiotics, 1 part of lactose, 5 parts of xylitol;
[0029] The preparation method of the double-protein yoghurt cheese in this embodiment is the same as the method 1 in the specific implementation.
specific Embodiment approach 3
[0030] Specific embodiment 3: the double-protein yoghurt cheese described in this embodiment includes 25 parts of soybean protein, 35 parts of raw milk, 10 parts of cream, Bifido Probiotics, Dophilus Probiotics, Protect probiotics, 1 part of lactose, 5 parts of xylitol;
[0031] Step 1, preparation of yogurt: sterilize the container and tools in the sterilizer for half an hour. Fresh milk is sterilized at 90°C for 30 minutes, and cooled after sterilization. Pack the sterilized milk with a temperature lower than 43°C into sterilized glass bottles, inoculate in the inoculation room according to the inoculation amount of 2% to 4% of the milk and stir evenly. Leave a gap and seal immediately after connecting to ensure anaerobic conditions for lactic acid fermentation. Soak in warm water (lower than 43°C) for 8 hours and then send it to a refrigerator at 0-5°C for refrigeration;
[0032] Step 2, high-pressure homogenization treatment: mix milk and soybean protein, and proce...
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Abstract
The invention discloses double-protein yoghourt cheese and a preparation method thereof, and belongs to the technical field of food. Milk protein and soybean protein are selected as raw materials, antioxidant active peptide solutions of the soybean protein and whey protein are respectively prepared by adopting a high-pressure homogenization method, the antioxidant active peptide solutions are prepared into yoghourt, and the cheese is prepared on the basis of the yoghourt. Three probiotics, namely Bifido, Dophilus and Protect, are added into the yoghourt, and the three probiotics can maintain and improve the intestinal flora balance of a human body from three different aspects, so that the intestinal health and the immunity of the organism are improved, and the yoghourt is particularly suitable for people with sensitive intestinal tracts to eat. The food not only can meet the requirements of people at different age stages on nutrients such as protein, calcium, vitamins, dietary fibers and the like, but also has certain effects of inhibiting obesity, reducing cholesterol and preventing chronic diseases. In addition, the two proteins are treated by adopting an advanced technology of high-pressure homogenization, so that the interaction of the two proteins is facilitated, and the functional properties of the product can be improved.
Description
technical field [0001] The invention relates to a double-protein yoghurt cheese and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Research has found that soy and milk protein blends have an increased ability to promote post-exercise muscle protein synthesis compared to whey protein alone. Ren et al. found that the intake of soybean-milk mixed protein after exercise in rats can maintain a high concentration of tryptophan and the release of branched-chain essential amino acids compared with the intake of a single protein. Therefore, the scientific combination of soybean protein and milk protein, on the one hand, provides abundant high-quality high-protein, and on the other hand, avoids various health risks caused by excessive intake of pure animal protein. The essential amino acids required to maintain the normal physiological functions of the human body play a very important role in the nutritional supply of the human b...
Claims
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