Nut cheese crisp and preparation method thereof

Abstract

The invention relates to nut cheese crisps and a preparation method thereof. The nut cheese crisps comprise raw materials, an adhesive and nuts, the raw materials comprise natural cheese, whey protein powder, resistant dextrin, inulin and vitamin E; the adhesive comprises egg white, maltodextrin and xanthan gum; cheese is refrigerated overnight and then unfrozen, after unfreezing, chopping and crushing are conducted, the cheese and whey protein are mixed and converged, then resistant dextrin, inulin and vitamin E are added, then cooling and refrigeration are conducted to obtain a gel-like base material, after an adhesive is smeared on the surface of the gel-like base material, nuts are scattered on the gel-like base material, the gel-like base material is put into an oven, and the nuts are put into the oven to be baked. Carrying out hot air drying and curing, and finally carrying out vacuum puffing and drying; the nut cheese crisp obtained through the raw materials and the technology is low in sugar content and high in nutrient content, and the problem that existing nut cheese crisp depends on cane sugar or glucose syrup, so that the sugar content of products is too high, and the blood sugar load is high is solved.

Description

Technical Field

[0001] The present invention discloses a technical field related to the preparation of cheese, and relates to a nut cheese crisp and a preparation method thereof. Background Art

[0002] Nowadays, cheese products are deeply loved by everyone, especially by children at a younger age. However, most of the existing nut cheese snacks are bonded with high-sugar and high-oil syrups or chocolates, resulting in problems of excessive calorie intake and nutritional imbalance. Traditional cheese crisp products mainly consist of single dairy products, lacking dietary fiber and essential fatty acids. Therefore, there are more and more cheese crisps on the market now. However, the existing nut cheese crisps rely on sucrose or glucose syrup, making the sugar content of the products too high, leading to a relatively high blood glucose load. Summary of the Invention

[0003] In view of this, the present application provides a nut cheese crisp and a preparation method thereof. Through the optimization of the raw material formula, the innovative application of the binder, and the vacuum microwave puffing process, a nut cheese crisp with high nutritional density and low sugar and crispy texture is achieved.

[0004] According to one aspect of the present application, a nut cheese crisp is provided, which includes raw materials, a binder, and nuts; the raw materials include: natural cheese, whey protein powder, resistant dextrin, inulin, and vitamin E; the binder includes: egg white, maltodextrin, and xanthan gum; wherein, the weight of the natural cheese is 40 - 50 kg, the whey protein powder is 10 - 15 kg, the resistant dextrin is 8 - 12 kg, the inulin is 5 - 8 kg, the vitamin E is 0.2 - 0.5 kg, the egg white is 20 - 25 kg, the maltodextrin is 10 - 15 kg, and the xanthan gum is 1 - 2 kg.

[0005] As an implementable embodiment, the natural cheese is cheddar cheese or mozzarella cheese.

[0006] As an implementable mode, nuts cheese crisps are prepared using the raw materials, binder and nuts of claim 1 or claim 2, comprising the following steps: S1: Cheddar cheese or mozzarella cheese is thawed after overnight refrigeration, and after thawing, it is chopped and broken to obtain Cheddar cheese shreds or mozzarella cheese shreds; S2: The obtained Cheddar cheese shreds or mozzarella cheese shreds are mixed with whey protein to obtain semi-finished product I; S3: Resistant dextrin, inulin and vitamin E are added to semi-finished product I to obtain semi-finished product II; S4: Semi-finished product II is first cooled and then refrigerated to obtain semi-finished product III; S5: Semi-finished product III is cut to obtain a gel-like base material; S6: After the binder is applied to the surface of the gel base material, nuts are evenly sprinkled on the gel base material with the binder to obtain semi-finished product IV; S7: Semi-finished product IV is laid flat on a baking tray and placed in an oven for hot air drying and curing to obtain semi-finished product V; S8: Semi-finished product V is subjected to vacuum puffing and drying to obtain the finished product.

[0007] As an implementable mode, Cheddar cheese or mozzarella cheese is thawed to 15-20 °C after overnight refrigeration, and after thawing, Cheddar cheese or mozzarella cheese is put into a chopping pan for chopping and breaking, and the chopping speed is 150-200 r / min to obtain Cheddar cheese shreds or mozzarella cheese shreds.

[0008] As an implementable mode, the obtained Cheddar cheese shreds or mozzarella cheese shreds and whey protein are put into a melting pot and stirred at a low speed until the Cheddar cheese or mozzarella cheese is completely melted, and the temperature of the melting pot is 75-90 °C and the stirring duration is 1-3 min to obtain semi-finished product I.

[0009] As an implementable mode, resistant dextrin, inulin and vitamin E are added to semi-finished product I and homogenized for 30 min to form a homogeneous system to obtain semi-finished product II.

[0010] As an implementable mode, semi-finished product II is first cooled to 4 °C and then refrigerated for 24 h to obtain semi-finished product III.

[0011] As an implementable mode, after the binder is applied to the surface of the gel base material, nuts are evenly sprinkled on the gel base material with the binder to obtain semi-finished product IV. The specific steps for preparing the binder include: First: Whisk the egg white until it is whipped to a soft peak; Second: Maltodextrin and xanthan gum are added to the whipped egg white and put into a stirring pot for stirring until the viscosity is stable to obtain the binder.

[0012] As an implementable mode, semi-finished product IV is laid flat on a baking tray and placed in an oven for hot air drying at 40-50 °C and curing for 5-8 min.

[0013] As an implementable mode, the semi-finished product Ⅴ is put into a vacuum microwave oven for vacuum puffing and drying, with the vacuum degree being 0.08 - 0.09 MPa, the microwave power being 3 - 5 KW, and the puffing duration being 60 - 90 s to obtain the finished product.

[0014] The beneficial effects of the present invention: By optimizing the formulations of the raw materials and the binder, the raw materials include: natural cheese, whey protein powder, resistant dextrin, inulin, and vitamin E; the binder includes: egg white, maltodextrin, and xanthan gum. The binder is applied on the cheese slices prepared with the above raw materials, and then nuts are sprinkled on the cheese slices. The nuts are adhered to the cheese slices through the binder, and then the cheese slices containing nuts are cured to enable the nuts to be better fixed on the cheese slices. Finally, vacuum microwave puffing is carried out to form nut cheese crisps. Through the optimization of the above formulations and preparation steps, the obtained nut cheese crisps are of low sugar type, and the nutritional density and taste are also ensured. Specific implementation mode

[0015] The following embodiments are provided to better further understand the present invention. They are not limited to the best implementation mode, and do not constitute a limitation to the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior art features falls within the protection scope of the present invention.

[0016] For those not indicating specific experimental steps or conditions in the embodiments, the operations or conditions of the conventional experimental steps described in the literature in this field can be followed. For the reagents or instruments not indicating the manufacturer, they are all conventional reagent products that can be obtained through commercial purchase.

[0017] The present application provides a kind of nut cheese crisp, including raw materials, a binder, and nuts; the raw materials include: natural cheese, whey protein powder, resistant dextrin, inulin, and vitamin E; the binder includes: egg white, maltodextrin, and xanthan gum; wherein, the weight in kg of the natural cheese is 40 - 50 kg, the whey protein powder is 10 - 15 kg, the resistant dextrin is 8 - 12 kg, the inulin is 5 - 8 kg, the vitamin E is 0.2 - 0.5 kg, the egg white is 20 - 25 kg, the maltodextrin is 10 - 15 kg, and the xanthan gum is 1 - 2 kg.

[0018] Seven pieces. Preferably, the natural cheese is cheddar cheese or mozzarella cheese. The reason for choosing cheddar cheese or mozzarella cheese is that cheddar cheese and mozzarella cheese have stronger taste layers and higher nutritional density.

[0019] As an implementable mode, preparing nut cheese crisps using the above-mentioned raw materials, binders, and nuts includes the following steps: S1: Thaw cheddar cheese or mozzarella cheese after overnight refrigeration, and after thawing, chop and crush it to obtain cheddar cheese shreds or mozzarella cheese shreds; S2: Mix the obtained cheddar cheese shreds or mozzarella cheese shreds with whey protein to obtain semi-finished product I; S3: Add resistant dextrin, inulin, and vitamin E to semi-finished product I to obtain semi-finished product II; S4: First cool semi-finished product II and then refrigerate it to obtain semi-finished product III; S5: Cut semi-finished product III to obtain a gel-like base material; S6: After applying the binder to the surface of the gel base material, evenly sprinkle nuts on the gel base material with the binder to obtain semi-finished product IV; S7: Lay semi-finished product IV flat on a baking tray, put it into an oven, and perform hot air drying and curing to obtain semi-finished product V; S8: Subject semi-finished product V to vacuum puffing and drying to obtain the finished product.

[0020] Further, thaw cheddar cheese or mozzarella cheese after overnight refrigeration to 15 - 20 °C. After thawing, put cheddar cheese or mozzarella cheese into a chopping and mixing pot for chopping and crushing, and the chopping speed is 150 - 200 r / min to obtain cheddar cheese shreds or mozzarella cheese shreds.

[0021] Furthermore, put the obtained cheddar cheese shreds or mozzarella cheese shreds and whey protein into a melting pot and stir at a low speed until the cheddar cheese or mozzarella cheese is completely melted. The temperature of the melting pot is 75 - 90 °C, and the stirring duration is 1 - 3 min to obtain semi-finished product I.

[0022] Specifically, add resistant dextrin, inulin, and vitamin E to semi-finished product I and homogenize for 30 min to form a homogeneous system to obtain semi-finished product II.

[0023] Preferably, first cool semi-finished product II to 4 °C and then refrigerate it for 24 h to obtain semi-finished product III.

[0024] More specifically, after applying the binder to the surface of the gel base material, evenly sprinkle nuts on the gel base material with the binder to obtain semi-finished product IV. The specific steps for preparing the binder include: First: Whip egg whites until they are whipped to a soft peak; Second: Add maltodextrin and xanthan gum to the whipped egg whites, put them into a stirring pot and stir until the viscosity is stable to obtain the binder.

[0025] Preferably, lay semi-finished product IV flat on a baking tray, put it into an oven, and perform hot air drying at 40 - 50 °C and curing for 5 - 8 min.

[0026] Finally, put the semi-finished product Ⅴ into a vacuum microwave oven for vacuum puffing and drying, with a vacuum degree of 0.08 - 0.09 MPa, a microwave power of 3 - 5 KW, and a puffing duration of 60 - 90 s to obtain the finished product.

[0027] The above is illustrated and explained through examples:

[0028] Example 1

[0029] A kind of nut cheese crisp, the material composition by weight: the weight of cheddar cheese is 45 kg, whey protein powder is 12 kg, resistant dextrin is 10 kg, inulin is 6 kg, vitamin E is 0.3 kg, egg white is 22 kg, maltodextrin is 12 kg, and xanthan gum is 1.5 kg.

[0030] The nuts selected are almonds and cashews, with 30 kg of almonds and 20 kg of cashews.

[0031] The preparation method is as follows:

[0032] S1: Thaw the cheddar cheese overnight in the refrigerator to 16 °C, put it into a chopping mixer for chopping and crushing, and the chopping speed is 150 r / min to obtain cheddar cheese shreds;

[0033] S2: Put the obtained cheddar cheese shreds and whey protein into a melting pot and stir them at a low speed until the cheddar cheese is completely melted. The temperature of the melting pot is 75 °C and the stirring duration is 3 min to obtain semi-finished product Ⅰ;

[0034] S3: Add resistant dextrin, inulin, and vitamin E to semi-finished product Ⅰ, and homogenize for 30 min to form a homogeneous system to obtain semi-finished product Ⅱ;

[0035] S4: First, cool semi-finished product Ⅱ to 4 °C, and then refrigerate it for 24 h to obtain semi-finished product Ⅲ;

[0036] S5: Cut semi-finished product Ⅲ to obtain a gel-like base material;

[0037] S6: After applying the binder on the surface of the gel base material, evenly sprinkle almonds and cashews on the gel base material with the binder to obtain semi-finished product Ⅳ. Among them, the specific steps for preparing the binder include: First, beat the egg white until it is wet foamed; Second, add maltodextrin and xanthan gum to the foamed egg white, put it into a stirring pot and stir until the viscosity is stable to obtain the binder;

[0038] S7: Spread semi-finished product Ⅳ on a baking tray, put it into an oven, and conduct hot air drying at 45 °C and curing for 5 min;

[0039] S8: Place the semi-finished product Ⅴ into a vacuum microwave oven for vacuum puffing and drying. The vacuum degree is 0.085 MPa, the microwave power is 4 KW, and the puffing duration is 60 s to obtain the finished product.

[0040] Example 2

[0041] A kind of nut cheese crisp, the material composition by weight: the weight of mozzarella cheese is 45 kg, whey protein powder is 12 kg, resistant dextrin is 10 kg, inulin is 6 kg, vitamin E is 0.3 kg, egg white is 22 kg, maltodextrin is 12 kg and xanthan gum is 1.5 kg.

[0042] The nuts selected are almonds and cashews, 30 kg of almonds and 20 kg of cashews.

[0043] The preparation method is as follows:

[0044] S1: Thaw the mozzarella cheese overnight and thaw it to 20 °C, then put it into a chopping mixer for chopping and crushing, and the chopping speed is 200 r / min to obtain chopped mozzarella cheese.

[0045] S2: Put the obtained chopped mozzarella cheese and whey protein into a melting pot and stir them at a low speed until the cheddar cheese is completely melted. The temperature of the melting pot is 85 °C and the stirring duration is 2 min to obtain semi-finished product Ⅰ.

[0046] S3: Add resistant dextrin, inulin and vitamin E to semi-finished product Ⅰ, and homogenize for 30 min to form a homogeneous system to obtain semi-finished product Ⅱ.

[0047] S4: First cool semi-finished product Ⅱ to 4 °C, and then refrigerate it for 24 h to obtain semi-finished product Ⅲ.

[0048] S5: Cut semi-finished product Ⅲ to obtain a gel-like base material.

[0049] S6: After applying the binder on the surface of the gel base material, evenly sprinkle almonds and cashews on the gel base material with the binder to obtain semi-finished product Ⅳ. The specific steps for preparing the binder include: First: Whisk the egg white until it becomes wet foamy; Second: Add maltodextrin and xanthan gum to the foamed egg white, and put them into a stirring pot for stirring until the viscosity is stable to obtain the binder.

[0050] S7: Spread semi-finished product Ⅳ on a baking tray and put it into an oven for hot air drying at 40 °C and curing for 5 min.

[0051] S8: Place the semi-finished product Ⅴ into a vacuum microwave oven for vacuum puffing and drying. The vacuum degree is 0.080 MPa, the microwave power is 2 KW, and the puffing duration is 90 s to obtain the finished product.

[0052] The nuts on the surface of the nut cheese crisps prepared in Example 1 and Example 2 adhere firmly, and there is no obvious bright syrup layer, indicating that the sugar content of the nut cheese crisps prepared in Example 1 and Example 2 is relatively low, and the low water content ensures the overall crispy texture. Moreover, the protein content and dietary fiber content of the nut cheese crisps prepared in Example 1 and Example 2 are relatively high. After being stored at room temperature for 6 months, there is no phenomenon of nut shedding, and the texture has no significant change.

[0053] Comparative Example 1

[0054] A kind of nut cheese crisp, the material composition of which is by weight: the weight of cheddar cheese is 45 kg, whey protein powder is 12 kg, resistant dextrin is 10 kg, inulin is 6 kg, vitamin E is 0.3 kg, and malt syrup is 30 kg.

[0055] The nuts selected are almonds and cashews, 30 kg of almonds and 20 kg of cashews.

[0056] The preparation method comprises the following steps:

[0057] S1: Thaw the cheddar cheese overnight in the refrigerator to 16 °C, put it into a chopping mixer for chopping and crushing, and the chopping speed is 150 r / min to obtain cheddar cheese shreds;

[0058] S2: Put the obtained cheddar cheese shreds and whey protein into a melting pot and stir them at a low speed until the cheddar cheese is completely melted. The temperature of the melting pot is 75 °C and the stirring time is 3 min to obtain semi-finished product I;

[0059] S3: Add resistant dextrin, inulin and vitamin E to semi-finished product I, and homogenize for 30 min to form a homogeneous system to obtain semi-finished product II;

[0060] S4: Cool semi-finished product II to 4 °C first, and then refrigerate it for 24 h to obtain semi-finished product III;

[0061] S5: Cut semi-finished product III to obtain a gel-like base material;

[0062] S6: After smearing malt syrup on the surface of the gel base material, evenly sprinkle almonds and cashews on the gel base material with malt syrup to obtain semi-finished product IV;

[0063] S7: Spread semi-finished product IV on a baking tray, put it into an oven, and carry out hot air drying at 45 °C and curing for 5 min;

[0064] S8: Put semi-finished product V into a vacuum microwave oven for vacuum puffing and drying, and the vacuum degree is 0.085 MPa, the microwave power is 4 KW, and the puffing time is 135 s to obtain the finished product.

[0065] Comparative Example 2

[0066] A kind of nut cheese chips, the ingredients of which by weight are: 45 kg of cheddar cheese, 12 kg of whey protein powder, 10 kg of resistant dextrin, 6 kg of inulin, 0.3 kg of vitamin E, and 30 kg of malt syrup.

[0067] The nuts selected are almonds and cashews, 30 kg of almonds and 20 kg of cashews.

[0068] The preparation method comprises the following steps:

[0069] S1: Thaw the cheddar cheese overnight in the refrigerator and then thaw it to 16 °C, put it into a chopping and mixing pot for chopping and crushing, and the chopping speed is 150 r / min to obtain cheddar cheese shreds;

[0070] S2: Put the obtained cheddar cheese shreds and whey protein into a melting pot and stir them at a low speed until the cheddar cheese is completely melted. The temperature of the melting pot is 75 °C and the stirring time is 3 min to obtain semi-finished product I;

[0071] S3: Add resistant dextrin, inulin and vitamin E to semi-finished product I, and homogenize for 30 min to form a homogeneous system to obtain semi-finished product II;

[0072] S4: Cool semi-finished product II to 4 °C first, and then refrigerate it for 24 h to obtain semi-finished product III;

[0073] S5: Cut semi-finished product III to obtain a gel-like base material;

[0074] S6: After smearing malt syrup on the surface of the gel base material, evenly sprinkle almonds and cashews on the gel base material with malt syrup to obtain semi-finished product IV;

[0075] S7: Lay semi-finished product IV flat on a baking tray, put it into an oven, and carry out hot air drying at 45 °C and curing for 5 min;

[0076] S8: Put semi-finished product V into a vacuum microwave oven for vacuum puffing and drying, with a vacuum degree of 0.080 MPa, a microwave power of 2 KW, and a puffing time of 200 s to obtain the finished product.

[0077] The adhesion of nuts on the surface of the nut cheese crisps prepared in Comparative Example 1 and Comparative Example 2 is average. Moreover, there is an obvious bright syrup layer on the surface of the nut cheese crisps prepared in Comparative Example 1 and Comparative Example 2, indicating that the nut cheese crisps prepared in Comparative Example 1 and Comparative Example 2 have a relatively high sugar content and a higher moisture content compared to the nut cheese crisps prepared in Example 1 and Example 2. This cannot guarantee the crispness of the nut cheese crisps, further affecting the taste. In addition, the protein content and dietary fiber content of the nut cheese crisps prepared in Comparative Example 1 and Comparative Example 2 are relatively low compared to the protein content and dietary fiber content of the nut cheese crisps prepared in Example 1 and Example 2. Moreover, the nut cheese crisps prepared in Comparative Example 1 and Comparative Example 2 are difficult to dry, with a hard texture. After being stored sealed at room temperature for 6 months, nuts show a phenomenon of falling off.

[0078] It can be seen from this that through the change of raw materials and the nut adhesion method based on the egg white - maltodextrin system, the nut cheese crisps prepared by the processes of vacuum microwave puffing and drying ensure a low sugar content, rich nutrition, and good taste, solving the problem that the existing nut cheese crisps rely on sucrose or glucose syrup, resulting in too high sugar content in the product and a high glycemic load.

[0079] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the scope disclosed by the present invention, according to the technical solution and its concept of the present invention, makes equivalent substitutions or changes, and all should be covered within the protection scope of the present invention.

Claims

1. A nut cheese crisp, characterized in that, It includes raw materials, binders and nuts; The raw materials include: natural cheese, whey protein powder, resistant dextrin, inulin and vitamin E; The binder includes: egg white, maltodextrin and xanthan gum; Among them, the weight of the natural cheese is 40 - 50 kg, the whey protein powder is 10 - 15 kg, the resistant dextrin is 8 - 12 kg, the inulin is 5 - 8 kg, the vitamin E is 0.2 - 0.5 kg, the egg white is 20 - 25 kg, the maltodextrin is 10 - 15 kg and the xanthan gum is 1 - 2 kg.

2. The nut cheese crisp according to claim 1, wherein The natural cheese is cheddar cheese or mozzarella cheese.

3. A preparation method of nut cheese chips, characterized in that, Using the raw materials, binders and nuts of Claim 1 or Claim 2 to prepare nut cheese crisps, including the following steps: S1: Overnight refrigerate cheddar cheese or mozzarella cheese and then thaw it. After thawing, chop and crush it to obtain cheddar cheese pieces or mozzarella cheese pieces; S2: Mix the obtained cheddar cheese pieces or mozzarella cheese pieces with whey protein to obtain semi-finished product I; S3: Add resistant dextrin, inulin and vitamin E to semi-finished product I to obtain semi-finished product II; S4: First cool semi-finished product II and then refrigerate it to obtain semi-finished product III; S5: Cut semi-finished product III to obtain a gel-like base material; S6: After smearing the binder on the surface of the gel base material, evenly sprinkle nuts on the gel base material with the binder to obtain semi-finished product IV; S7: Lay semi-finished product IV flat on a baking tray, put it into an oven, and perform hot air drying and curing to obtain semi-finished product V; S8: Perform vacuum puffing and drying on semi-finished product V to obtain the finished product.

4. The preparation method of the nut cheese chips according to claim 3, wherein, Overnight refrigerate cheddar cheese or mozzarella cheese and thaw it to 15 - 20 °C. After thawing, put cheddar cheese or mozzarella cheese into a chopping pan for chopping and crushing, and the chopping speed is 150 - 200 r / min to obtain cheddar cheese pieces or mozzarella cheese pieces.

5. The preparation method of the nut cheese chips according to claim 4, characterized in that, Put the obtained cheddar cheese pieces or mozzarella cheese pieces and whey protein into a melting pot and stir them at a low speed until the cheddar cheese or mozzarella cheese is completely melted. The temperature of the melting pot is 75 - 90 °C, and the stirring duration is 1 - 3 min to obtain semi-finished product I.

6. The preparation method of the nut cheese chips according to claim 5, characterized in that, Add resistant dextrin, inulin and vitamin E to semi-finished product I and homogenize for 30 min to form a homogeneous system to obtain semi-finished product II.

7. The preparation method of the nut cheese chips according to claim 6, characterized in that, First cool semi-finished product II to 4 °C and then refrigerate it for 24 h to obtain semi-finished product III.

8. The preparation method of the nut cheese chips according to claim 7, characterized in that, After smearing the binder on the surface of the gel base material, evenly sprinkle nuts on the gel base material with the binder to obtain semi-finished product IV. The specific steps for preparing the binder include: First: Whip the egg white until it is whipped to a soft peak; Second: Add maltodextrin and xanthan gum to the whipped egg white, put them into a stirring pan and stir until the viscosity is stable to obtain the binder.

9. The preparation method of the nut cheese chips according to claim 8, characterized in that, Lay semi-finished product IV flat on a baking tray, put it into an oven, and perform hot air drying at 40 - 50 °C and curing for 5 - 8 min.

10. The preparation method of the nut cheese chips according to claim 9, characterized in that, Put the semi-finished product Ⅴ into a vacuum microwave oven for vacuum puffing and drying, with a vacuum degree of 0.08 - 0.09 MPa, a microwave power of 3 - 5 KW, and a puffing duration of 60 - 90 s to obtain the finished product.