Processing method of defatted pumpkin seed cheese

A processing method and a technology for pumpkin seeds are applied in the processing field of defatted pumpkin seed cheese, which can solve the problem of less products derived from pumpkin seeds, and achieve the effects of rich nutrients, low moisture content and easy transportation.

Active Publication Date: 2021-09-17
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few studies on pumpkin seed derivative products. How to use milk compound to prepare a pumpkin seed cheese with unique flavor, good taste, rich nutrition, lower cholesterol, relieve high blood pressure and anti-oxidation is an urgent need to solve question

Method used

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  • Processing method of defatted pumpkin seed cheese
  • Processing method of defatted pumpkin seed cheese
  • Processing method of defatted pumpkin seed cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The processing method of defatted pumpkin seed cheese comprises the following steps:

[0041] S1. Put the pumpkin seeds with naked kernels in a colloid mill, add water to homogenate, and filter through a 200-mesh sieve to obtain pumpkin seed pulp, wherein the mass ratio of pumpkin seeds with naked kernels to the added water is 1:6;

[0042] S2. Put the pumpkin seed pulp through a centrifuge at 10,000 r / min, centrifuge for 10 minutes, remove the upper layer of grease, and sterilize it at 60° C. for 30 minutes to obtain degreased pumpkin seed pulp;

[0043]S3, add defatted pumpkin seed pulp to pure milk (pasteurized milk) and mix and stir evenly to obtain a raw material liquid, add a starter to the raw material liquid, and stir evenly to obtain a compound liquid, wherein the starter is a mass ratio of 1:1 mixed bacteria of Streptococcus thermophilus and Bacillus bulgaricus, the concentration of the starter is 5g / L, and the volume fraction of deesterified pumpkin seed pulp...

Embodiment 2

[0046] The processing method of defatted pumpkin seed cheese comprises the following steps:

[0047] S1. Put the pumpkin seeds with naked kernels in a colloid mill, add water to homogenate, and filter through a 200-mesh sieve to obtain pumpkin seed pulp, wherein the mass ratio of pumpkin seeds with naked kernels to the added water is 1:6;

[0048] S2. Put the pumpkin seed pulp through a centrifuge at 5000r / min, centrifuge for 15min, remove the upper layer of grease, and sterilize it at 70°C for 30min to obtain defatted pumpkin seed pulp;

[0049] S3. Add a leavening agent to pure milk, and mix defatted pumpkin seed pulp accounting for 1 times its volume and stir evenly to obtain a compound solution, wherein the leavening agent is Streptococcus thermophilus and Streptococcus thermophilus with a mass ratio of 1:1. The mixed bacteria of Bacillus bulgaricus, the concentration of the starter is 1g / L;

[0050] S4. Control the temperature to 39°C, sterilize at 95°C for 5 minutes aft...

Embodiment 3

[0052] The processing method of defatted pumpkin seed cheese comprises the following steps:

[0053] S1. Put the pumpkin seeds with naked kernels in a colloid mill, add water to homogenate, and filter through a 200-mesh sieve to obtain pumpkin seed pulp, wherein the mass ratio of pumpkin seeds with naked kernels to the added water is 1:6;

[0054] S2. Put the pumpkin seed pulp through a centrifuge at 8000r / min, centrifuge for 13 minutes, remove the upper layer of grease, and sterilize it at 65°C for 30 minutes to obtain degreased pumpkin seed pulp;

[0055] S3. Adding a leavening agent to the pure milk, mixing defatted pumpkin seed pulp accounting for 2.3 times its volume and stirring evenly to obtain a compound solution, wherein the leavening agent is Streptococcus thermophilus and Streptococcus thermophilus with a mass ratio of 1:1 The mixed bacteria of Bacillus bulgaricus, the concentration of the starter is 4g / L;

[0056] S4. Control the temperature to 39° C., sterilize a...

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Abstract

The invention discloses a processing method of defatted pumpkin seed cheese. The processing method comprises the following steps that 1, defatted pumpkin seed pulp accounting for 50%-70% of the volume fraction of a raw material solution is added into pure milk, and the mixture is mixed and stirred uniformly to obtain the raw material solution; and 2, a leavening agent is added into the raw material solution, a compound solution is obtained, the compound solution is fermented, whey is discharged, then the compound solution is placed in a mold to be dried, the pumpkin seed cheese is obtained, the leavening agent is mixed bacteria of streptococcus thermophilus and bacillus bulgaricus, and the concentration of the leavening agent is 1g/L-5 g/L. The defatted pumpkin seed cheese has the beneficial effects of unique flavor, good taste, rich nutrition, cholesterol reduction, hypertension relief and oxidation resistance.

Description

technical field [0001] The invention relates to the field of pumpkin seed cheese preparation. More specifically, the present invention relates to a processing method of defatted pumpkin seed cheese. Background technique [0002] Pumpkin seeds are the mature seeds of pumpkins. Pumpkin seeds contain fatty acids, proteins, vitamins, minerals and other substances needed by the human body, and contain a lot of unsaturated fatty acids. Studies have shown that pumpkin seeds can not only lower cholesterol, lower blood sugar, relieve high blood pressure, prevent the occurrence of cardiovascular diseases, but also treat and prevent male benign prostatic hyperplasia, and have a health care effect on the male prostate. It is a good functional food Raw material with high development and utilization value. [0003] Curd cheese is a product made by adding an appropriate amount of starter to milk to over-ferment the yogurt, remove the whey, and press the curd into a block. Its main nutrie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/05A23C19/097B02C18/10B02C18/18
CPCA23C19/0323A23C19/054A23C19/097B02C18/10B02C18/18A23V2400/123A23V2400/249Y02P60/87
Inventor 吴宏代文婷刘战霞周婵刘娅杨慧贾文婷吴洪斌
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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