Novel processed cheese for old people and preparation method thereof

Abstract

The invention belongs to the field of food development, and discloses novel aged processed cheese and a preparation method thereof, and the preparation method comprises the following steps: (1) weighing raw materials by weight; (2) cutting and crushing natural cheese, adding water for mixing and stirring, heating to 75-85 DEG C for melting, adding emulsifying salt for decalcification and pH value adjustment, and adding ingredients into the natural cheese; and (3) dissolving the soybean protein isolate and glycerol in distilled water, stirring at 85 DEG C, cooling to room temperature, adding anthocyanin, and stirring at normal temperature to prepare the anthocyanin / SPI composite film. And covering the surface of the prepared processed cheese with the prepared edible film. The product has the advantages of high-quality raw materials, scientific and nutritional formula and mature processing technology, and is innovated in the forms of flavor, appearance and the like in the direction of diversification, health and comprehensive nutrition. The market prospect is good, and the development space is very large. On the basis of a core basic product, the functions of the product are extended, and powerful support is provided for development of the functional food market.

Description

TECHNICAL FIELD

[0001] The present application relates to a reprocessed cheese and a preparation method thereof, in particular to a new type of reprocessed cheese for the elderly and a preparation method thereof. BACKGROUND

[0002] With the improvement of people's living standards, consumers' demand for healthy diet is increasing, and the concept of healthy diet is deeply rooted in people's minds. Under this background, the health product market is expected to usher in a rather optimistic development stage. China's local dairy industry has been developing for nearly a decade, and the production process is becoming increasingly stable and programmed, providing a potential cost advantage for entering the cheese market. With the introduction of the new national standard, the market prospect of reprocessed cheese is stable and good, and the market size is gradually expanding. The current cheese consumption market is still in its infancy, and has great potential in the future. However, the development of children's cheese in the current market is more excellent, and the consumer groups are mainly children and young people. This product targets the elderly, seeks breakthroughs in adult reprocessed cheese while filling the market gap and expanding the consumer groups.

[0003] The patent product focuses on health care. For the elderly, we add inositol and curcumin to the cheese to have the functions of liver protection and cardiovascular protection. The design corresponds to the needs of the elderly population and well targets the market development. The patent product uses curcumin, inositol, medium-chain triglycerides, conjugated linoleic acid (omega-linoleic acid), vitamin D, raw cow milk, natural cheese (> 50%), etc. as the main raw materials to create a unique new type of reprocessed cheese product. In recent years, the related research on soy protein-based food packaging film has attracted a lot of attention and has become a hot research field in green packaging. Soy protein-based food packaging film is a natural food packaging. Currently, cheese products on the market generally do not use soy protein-based food packaging film. The patent product applies soy protein-based food packaging film as a new type of packaging design in reprocessed cheese, which not only conforms to the concept of sustainable development, but more importantly, has many excellent properties such as hydration and emulsification. In food processing, it has great development potential and leads the trend of new packaging. SUMMARY

[0004] The purpose of the present application is to overcome the shortcomings of the prior art and provide a new type of reprocessed cheese for the elderly and a preparation method thereof, which has the functions of liver protection, cardiovascular protection, etc.

[0005] The second purpose of the present application is to provide a new type of reprocessed cheese for the elderly and a preparation method thereof.

[0006] The purpose of the present application is achieved by the following technical solutions:

[0007] A novel aged processed cheese and its preparation method include the following steps:

[0008] (1) Weigh out the following ingredients by weight: 60-62 parts natural cheese, 8-10 parts water, 5-7 parts curcumin, 5-7 parts inositol, 6-8 parts sucrose, 0.8-1 parts carrageenan:xanthan gum (4:1), 2-2.2 parts conjugated linoleic acid, 1.8-2 parts medium-chain triglycerides, and 1-1 parts soybean oligopeptides.

[0009] 1.2 parts, Vitamin D 1-1.2 parts, Emulsified salt 1.8-2 parts, Glycerin 2-2.2 parts, Soy protein isolate 5.5-5.7 parts, Distilled water 91-93 parts, Honeysuckle berry anthocyanin 0.2-0.4 parts;

[0010] (2) Cut and crush the natural cheese, add water and mix, heat to 75℃~85℃ to melt, add emulsified salt to decalcify and adjust pH value, then add curcumin, inositol, sucrose, carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides and vitamin D to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 20~30min.

[0011] (3) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 450-550 r / min for 45-55 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 450-550 r / min for 15-25 min to disperse the anthocyanins evenly, degas by sonication (300W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

[0012] In this invention, preferably, the heating and melting temperature in step (2) is 75℃~85℃, the homogenization pressure is 20MPa, and the homogenization time is 20~30min.

[0013] In this invention, preferably, the stirring speed in step (3) is 450-550 r / min, the stirring time at 85°C is 45-55 min, and the stirring time at room temperature is 15-25 min.

[0014] In this invention, the anthocyanins from honeysuckle berries are extracted from fresh honeysuckle berries.

[0015] The beneficial effects of this invention are:

[0016] 1) The raw material of the patent product is high-quality, the formula is scientific and nutritious, the processing technology is mature, and the flavor, appearance and other forms are innovated in the direction of diversification, health and comprehensive nutrition. At present, there are few such products on the market, which makes the product have great development space. On the basis of the core product, the function of the product is extended, which provides strong support for the development of functional food market.

[0017] 2) Traditional cheese is rich in protein, fat, vitamin A, calcium and phosphorus, while the reprocessed cheese of the patent product adds a variety of substances with rich nutritional value on the basis of traditional cheese. It not only can meet the pursuit of taste and flavor of the population, but also can add soybean oligopeptide for lowering blood pressure, anti-fatigue and regulating intestinal function, and curcumin for lowering blood sugar and blood lipids and other substances beneficial to human health, so as to provide more health care performance and more rich nutritional value for reprocessed cheese.

[0018] 3) The reprocessed cheese of the patent product selects a soy protein-based packaging film. This packaging film not only meets the concept of sustainable development, but more importantly, it has a variety of excellent properties such as hydration and emulsification. It has great development potential in food processing and leads the trend of new packaging.

DETAILED DESCRIPTION

[0019] The advantages and characteristics of the embodiments will be more apparent as the description proceeds. However, the embodiments are only exemplary and do not constitute any limitation on the scope of the present application. Those skilled in the art should understand that the details and forms of the technical solutions of the present application can be modified or replaced without departing from the spirit and scope of the present application, and such modifications and replacements fall within the protection scope of the present application.

[0020] Example 1

[0021] A new type of reprocessed cheese for the elderly and a preparation method thereof, comprising the following steps:

[0022] (1) Weigh the natural cheese 70 parts, water 10 parts, curcumin 5 parts, inositol 7 parts, sucrose 6-8 parts, carrageenan: xanthan gum (4:1) 0.8 parts, conjugated linoleic acid 1.2 parts, medium-chain triglyceride 1.8 parts, soybean oligopeptide 1.2 parts, vitamin D 1 part, emulsifying salt 2 parts, glycerol 2.2 parts, soybean protein isolate 5.5 parts, distilled water 91-93 parts, blueberry anthocyanins 0.2 parts by weight;

[0023] (2) the natural cheese is cut and crushed, mixed with water and stirred, heated and melted at 75-85°C, then decalesium and pH value are adjusted by adding emulsifying salt, then curcumin, inositol, sucrose, carrageenan: xanthan gum (4:1), conjugated linoleic acid, medium-chain triglyceride, soybean oligopeptide, vitamin D are added and mixed, homogenized at 20 MPa for 25 min, heated, sterilized and refrigerated;

[0024] (3) the soybean protein isolate and glycerol are dissolved in distilled water, stirred at 85°C and 450 r / min for 45 min, cooled to room temperature, added with anthocyanin (5 wt% based on soybean protein isolate), stirred at room temperature and 450 r / min for 15 min, dispersed uniformly, defoamed by ultrasonic (300 W) for 10 min, filtered through gauze, poured into a 9 cm diameter petri dish, dried at 50°C for 24 h, and an anthocyanin / SPI composite film is obtained. The obtained film is placed in a constant temperature and humidity box (temperature 25°C, relative humidity 50%) for 48 h, the film is removed, and the prepared edible film is covered on the surface of the prepared reprocessed cheese.

[0025] Example 2

[0026] A novel reprocessed cheese for the elderly and a preparation method thereof, comprising the following steps:

[0027] (1) the natural cheese 71 parts, water 9 parts, curcumin 6 parts, inositol 6 parts, sucrose 7 parts, carrageenan: xanthan gum (4:1) 1 part, conjugated linoleic acid 2 parts, medium-chain triglyceride 2 parts, soybean oligopeptide 12 parts, vitamin D 1 part, emulsifying salt 2 parts, glycerol 2 parts, soybean protein isolate 5.6 parts, distilled water 92 parts, and blueberry anthocyanin 0.3 parts are weighed according to weight parts;

[0028] (2) the natural cheese is cut and crushed, mixed with water and stirred, heated and melted at 75-85°C, then decalesium and pH value are adjusted by adding emulsifying salt, then curcumin, inositol, sucrose, carrageenan: xanthan gum (4:1), conjugated linoleic acid, medium-chain triglyceride, soybean oligopeptide, vitamin D are added and mixed, homogenized at 20 MPa for 25 min, heated, sterilized and refrigerated;

[0029] (3) The soybean protein isolate and glycerol are dissolved in distilled water, stirred at 85°C, 500 r / min for 50 min, cooled to room temperature, added with anthocyanin (5wt% based on soybean protein isolate), stirred at room temperature for 20 min, made anthocyanin evenly dispersed, ultrasonic (300W) defoaming for 10 min, filtered with gauze, poured into a 9cm diameter culture dish, dried at 50°C for 24h, obtained anthocyanin / SPI composite film. The obtained film is placed in a constant temperature and humidity box (temperature is 25°C, relative humidity is 50%) for 48h, the film is removed, and the prepared edible film is covered on the surface of the prepared reprocessed cheese.

[0030] Example 3

[0031] A novel reprocessed cheese for the elderly and a preparation method thereof, comprising the following steps:

[0032] (1) The natural cheese 72 parts, water 8 parts, curcumin 5 parts, inositol 7 parts, sucrose 6 parts, carrageenan: xanthan gum (4:1) 1 part, conjugated linoleic acid 2 parts, medium-chain triglyceride 1.8 parts, soybean oligopeptide 1.2 parts, vitamin D 1 part, emulsifying salt 1.8 parts, glycerol 2 parts, soybean protein isolate 5.7 parts, distilled water 93 parts, blueberry anthocyanin 0.2 parts are weighed by weight parts;

[0033] (2) The natural cheese is cut and crushed, mixed and stirred with water, heated and melted at 75°C-85°C, then added with emulsifying salt for decalcification and pH adjustment, then the curcumin, inositol, sucrose, carrageenan: xanthan gum (4:1), conjugated linoleic acid, medium-chain triglyceride, soybean oligopeptide, vitamin D are added to the natural cheese and mixed evenly, homogenized at a pressure of 20MPa for 30min, heated, sterilized and refrigerated;

[0034] (3) The soybean protein isolate and glycerol are dissolved in distilled water, stirred at 85°C, 550 r / min for 55 min, cooled to room temperature, added with anthocyanin (5wt% based on soybean protein isolate), stirred at room temperature for 25 min, made anthocyanin evenly dispersed, ultrasonic (300W) defoaming for 10 min, filtered with gauze, poured into a 9cm diameter culture dish, dried at 50°C for 24h, obtained anthocyanin / SPI composite film. The obtained film is placed in a constant temperature and humidity box (temperature is 25°C, relative humidity is 50%) for 48h, the film is removed, and the prepared edible film is covered on the surface of the prepared reprocessed cheese.

[0035] Example 4

[0036] 30 volunteers were randomly divided into 3 groups, 10 persons in each group, the first group ate the new type of aged processed cheese prepared in Example 1, the second group ate the new type of aged processed cheese prepared in Example 2, and the third group ate the new type of aged processed cheese prepared in Example 3.

[0037] 9 persons in the first group reflected that the new type of aged processed cheese in Example 1 had good taste and were willing to accept it. 10 persons in the second group reflected that the new type of aged processed cheese in Example 2 had good taste and were willing to accept it. 10 persons in the third group reflected that the new type of aged processed cheese in Example 3 had good taste and were willing to accept it.

Claims

1. A novel aged processed cheese and its preparation method, comprising the following steps: (1) Weigh out the following ingredients by weight: 60-62 parts natural cheese, 8-10 parts water, 5-7 parts curcumin, 5-7 parts inositol, 6-8 parts sucrose, 0.8-1 parts carrageenan:xanthan gum (4:1), 2-2.2 parts conjugated linoleic acid, 1.8-2 parts medium-chain triglycerides, 1-1.2 parts soybean oligopeptides, 1-1.2 parts vitamin D, 1.8-2 parts emulsified salt, 2-2.2 parts glycerol, 5.5-5.7 parts soy protein isolate, 91-93 parts distilled water, and 0.2-0.4 parts honeysuckle anthocyanin. (2) Cut and crush the natural cheese, add water and mix, heat to 75℃~85℃ to melt, add emulsified salt to decalcify and adjust pH value, then add curcumin, inositol, sucrose, carrageenan:xanthan gum (4:1), conjugated linoleic acid, medium chain triglycerides, soybean oligopeptides and vitamin D to the natural cheese and mix well. Heat, sterilize and refrigerate at a homogenization pressure of 20MPa and a homogenization time of 20~30min. (3) Dissolve the soy protein isolate and glycerol in distilled water, stir at 85°C and 450-550 r / min for 45-55 min, cool to room temperature, add anthocyanins (5 wt% based on soy protein isolate), stir at room temperature and 450-550 r / min for 15-25 min to disperse the anthocyanins evenly, degas by sonication (300W) for 10 min, filter with gauze, pour into a 9 cm diameter petri dish, and dry at 50°C for 24 h to obtain anthocyanin / SPI composite membrane. Place the obtained membrane in a constant temperature and humidity chamber (temperature 25°C, relative humidity 50%) for equilibration for 48 h, peel off the membrane, and cover the surface of the prepared processed cheese with the obtained edible membrane.

2. The method according to claim 1, characterized in that: The cheese mentioned is natural cheese.

3. The method according to claim 1, characterized in that: The honeysuckle berry anthocyanins and honeysuckle berry jam are both extracted from fresh honeysuckle berries.

4. The novel aged processed cheese prepared by the method of claims 1-3.