Dried persimmon sandwiched cheese and preparation method thereof

Abstract

The application discloses a persimmon cake sandwiched goat milk cheese and a preparation method thereof, which comprises persimmon cakes and a prepared goat milk cheese core, wherein, based on 100 parts by weight of a goat milk cheese raw blank, the addition amount of a natural sweet taste regulator is 5-15 parts, the addition amount of nut fragments is 3-10 parts, the addition amount of a flavor enhancer is 1-3 parts, and the addition amount of a stabilizer is 0.5-2 parts. The sweet and soft glutinous persimmon cakes and the mellow and salty goat milk cheese are fused by flavor modulation of the goat milk cheese, technical problems of flavor coordination, taste optimization and non-refrigerated shelf life extension are solved, and an innovative instant leisure food with unique flavor, rich nutrition and convenient storage and transportation is prepared.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a persimmon-filled sheep milk cheese and its preparation method. Background Technology

[0002] Persimmon cakes are a traditional Chinese dried fruit product, known for their soft, sweet, and glutinous texture. They are rich in natural sugars, vitamins, and various minerals, but their flavor and texture are relatively limited. Goat milk cheese (such as feta cheese) is a nutritious dairy product, rich in protein, calcium, and possessing a unique flavor. However, compared to other cheeses like cow's milk cheese, its salty, slightly sour taste and distinctive goaty odor may not be palatable to all consumers, and its taste can be somewhat monotonous when eaten directly.

[0003] Currently, there are some fruit and cheese combination products on the market, such as raisin cheese and nut cheese, but most of them are simple physical mixtures or served as side dishes. There are no reports of deeply integrating whole persimmons with goat milk cheese to make a standalone, ready-to-eat compound snack. The main technical difficulties are: (1) how to balance the high sweetness of persimmons with the salty and sour taste of goat milk cheese to form a harmonious flavor layer; (2) how to optimize the texture of goat milk cheese to make it smooth and able to combine well with the soft and glutinous persimmons, avoiding separation of taste or excessive dryness; (3) how to control the water activity and microbial indicators of the product through the process to ensure the shelf life of the product under non-refrigerated conditions.

[0004] Therefore, developing a persimmon-filled goat milk cheese product with a unique flavor, balanced nutrition, harmonious taste, and easy storage has positive market significance. Summary of the Invention

[0005] This invention aims to at least partially solve one of the technical problems in related products. This invention proposes a persimmon-filled sheep's milk cheese and its preparation method.

[0006] In a first aspect, the present invention provides a persimmon-filled goat milk cheese, the persimmon-filled goat milk cheese comprising an outer layer of persimmon and an inner layer of modified goat milk cheese core, wherein the raw materials of the modified goat milk cheese core, by weight, include: based on 100 parts by weight of goat milk cheese base, the amount of added natural sweetener is 5 to 15 parts, for example 8 parts, 10 parts, 12 parts, etc.; the amount of added chopped nuts is 3 to 10 parts, for example 5 parts, 7 parts, 9 parts, etc.; the amount of added flavor enhancer is 1 to 3 parts, for example 1.5 parts, 2 parts, 2, 5 parts, etc.; and the amount of added stabilizer is 0.5 to 2 parts, for example 1 part, 1.5 parts, etc.

[0007] In some embodiments, the natural sweetener includes one or more of honey, maple syrup, and date paste.

[0008] In some embodiments, the flavor enhancer includes one or more of lemon zest, orange zest, and cinnamon powder.

[0009] In some embodiments, the stabilizer includes whey protein powder or agar powder.

[0010] In some embodiments, the nut pieces include one or more of walnut pieces, almond pieces, and pistachio pieces.

[0011] In a second aspect, the present invention provides a method for preparing the persimmon-filled goat milk cheese described in the first aspect of the present invention, the method comprising: (1) Pre-treat the persimmons to obtain pre-treated persimmons; (2) The prepared goat milk cheese core is squeezed into the pre-treated persimmon cake sandwich to obtain the first sandwich persimmon cake; (3) The first sandwich persimmon is ripened to obtain the second sandwich persimmon; (4) Package, sterilize, cool and preserve the second stuffed persimmon cake to obtain persimmon cake stuffed goat milk cheese.

[0012] In some embodiments, in step (1), the pretreatment includes: cutting a slit at one end of the dried persimmon to form an openable pocket, and then drying it at a temperature of 50~65°C for 0~60 minutes to allow the skin to shrink and harden slightly while the inside remains chewy and glutinous, thereby improving its structural stability and capacity.

[0013] In some embodiments, in step (1), the moisture content of the pretreated persimmon cake is 20-27%.

[0014] In some embodiments, in step (2), the preparation method of the modified goat milk cheese core includes: softening and stirring the goat milk cheese base at room temperature, adding natural sweetener, flavor enhancer and stabilizer to the softened goat milk cheese in sequence and stirring, and finally adding chopped nuts and stirring to obtain the modified goat milk cheese core.

[0015] In some embodiments, in step (3), the ripening conditions include ripening the first sandwich persimmon cake for 12 to 24 hours at a temperature of 4 to 10°C and a humidity of 50 to 70%.

[0016] In some embodiments, in step (4), the disinfection temperature is 60~68℃ and the time is 10~20min.

[0017] The present invention has the following beneficial effects: (1) Flavor innovation and fusion: By adding natural sweeteners and flavor enhancers, the salty and sour taste and muttony smell of goat milk cheese are effectively neutralized, forming a multi-layered sweet, salty, fresh and fragrant complex flavor with the rich sweetness of persimmon cake, resulting in a rich and unique taste.

[0018] (2) Texture optimization: The pre-drying treatment of persimmons enhances their toughness and wrapping ability. Combined with the specially made smooth cheese filling, it achieves a harmonious texture that is soft and chewy on the outside and smooth on the inside. The addition of nut pieces adds a crispy feel.

[0019] (3) Extended shelf life: By reducing the surface moisture of persimmon cakes through pretreatment, adding stabilizers, and combining vacuum / nitrogen-filled packaging with low-temperature pasteurization, the water activity of the product is significantly reduced, inhibiting the growth of microorganisms, and thus the product has a longer shelf life under non-extreme conditions.

[0020] (4) Nutritional enhancement: The product combines the dietary fiber and vitamins of persimmon cake with the high-quality protein and calcium of goat milk cheese, making the nutrition more comprehensive and balanced.

[0021] (5) Strong process controllability: The method has clear steps and key process parameters, making it suitable for standardized and large-scale production.

[0022] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. To better understand the objectives of this invention, it will be described in further detail below.

[0024] The dried persimmons were stemless Fuping dried persimmons, purchased from Yangyang Persimmon Company in Fuping County. The goat milk cheese was goat milk feta cheese, purchased from Duodoni Dairy Products Company.

[0025] Example 1 (1) Take 100 dried persimmons with stems removed, cut them off from the side to remove the pits, forming pockets, and then bake them at 60℃ for 40 minutes. The resulting persimmons have a moisture content of 26.2%. (2) Weigh 1 kg of feta cheese and soften it. Then add 100 g of jujube paste, 20 g of lemon zest, and 10 g of whey protein powder. Stir until smooth. Then add 80 g of roasted walnut pieces and mix well to obtain the prepared feta cheese core. Finally, fill the persimmon cake with the prepared feta cheese core, 12 g each, and gently press to close it to obtain the first sandwich persimmon cake. (3) The first sandwich persimmon cake was placed in a cold storage at 6°C and 60% humidity for 18 hours to mature, and the second sandwich persimmon cake was obtained. (4) The second-filled persimmon cake is individually vacuum-packed, then pasteurized at 65°C for 15 minutes, and cooled to obtain the persimmon cake filled with goat milk cheese.

[0026] In this embodiment, the finished product has a balanced sweet and salty flavor, with refreshing jujube and lemon aromas, distinct layers of taste, and a shelf life of up to 4 months when stored in a cool, dark place at a low temperature (2~8℃).

[0027] Example 2 In step (2), the amount of jujube paste and lemon zest added is 80g and 15g respectively, and the rest is the same as in Example 1.

[0028] Example 3 In step (2), the amount of jujube paste and lemon zest added is 120g and 25g respectively, and the rest is the same as in Example 1.

[0029] Example 4 In step (2), the amount of whey protein powder added is 8g, and the rest is the same as in Example 1.

[0030] In this embodiment, the finished product was tested to have a shelf life of 3 months in a cool, dark place at a low temperature (2~8℃).

[0031] Example 5 In step (1), the drying temperature was 60℃ for 60 minutes, and the moisture content of the resulting persimmon cake was 25.8%. Other conditions were the same as in Example 1.

[0032] Comparative Example 1 In step (2), the amount of jujube paste added is 200g, and the rest is the same as in Example 1.

[0033] Comparative Example 2 In step (2), the amount of lemon peel added is 5g, and the rest is the same as in Example 1.

[0034] Twenty experienced professionals specializing in persimmon cake product development and twenty non-professionals were invited to serve as testers to evaluate the finished products of each example and comparative example according to the sensory evaluation criteria, which are as follows: Texture (10 points): The center of the persimmon-filled goat milk cheese should be smooth, while the outside should be soft and chewy, with no separation of textures. Flavor (10 points): It should have no gamey smell, not be greasy, and have a suitable balance of sweet, salty, and sour flavors; Aroma (10 points): It has a fruity aroma.

[0035] The average of the test results for each tester was taken, and the scoring results are shown in Table 1 below: Table 1 Sensory Evaluation Results

[0036] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications may still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions may be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A persimmon-filled goat milk cheese dessert, characterized in that, The persimmon-filled goat milk cheese includes an outer layer of persimmon and an inner layer of modified goat milk cheese core. In the modified goat milk cheese core, based on 100 parts by weight of goat milk cheese base, the amount of added natural sweetener is 5-15 parts, the amount of added nut pieces is 3-10 parts, the amount of added flavor enhancer is 1-3 parts, and the amount of added stabilizer is 0.5-2 parts.

2. The persimmon-filled goat milk cheese as described in claim 1, characterized in that, The natural sweeteners include one or more of honey, maple syrup, and date paste.

3. The persimmon-filled goat milk cheese as described in claim 1, characterized in that, The flavor enhancer includes one or more of lemon zest, orange zest, and cinnamon powder.

4. The persimmon-filled goat milk cheese according to claim 1, characterized in that, The stabilizer includes whey protein powder or agar powder.

5. The persimmon-filled goat milk cheese as described in claim 1, characterized in that, The nut pieces include one or more of the following: chopped walnuts, chopped almonds, and chopped pistachios.

6. A method for preparing persimmon-filled goat milk cheese as described in any one of claims 1 to 5, characterized in that, The method includes: (1) Pre-treat the persimmons to obtain pre-treated persimmons; (2) The prepared goat milk cheese core is squeezed into the pre-treated persimmon cake sandwich to obtain the first sandwich persimmon cake; (3) The first sandwich persimmon is ripened to obtain the second sandwich persimmon; (4) Package, sterilize, cool and preserve the second stuffed persimmon cake to obtain persimmon cake stuffed goat milk cheese.

7. The method according to claim 6, characterized in that, In step (1), the pretreatment includes: cutting a slit at one end of the persimmon cake to form an openable pocket shape, and then drying it at a temperature of 50~65℃ for 0~60 minutes to ensure that the moisture content of the pretreated persimmon cake is controlled at 20~27%.

8. The method according to claim 6, characterized in that, In step (2), the preparation method of the modified goat milk cheese core includes: softening and stirring the goat milk cheese base at room temperature, adding natural sweetener, flavor enhancer and stabilizer to the softened goat milk cheese in sequence and stirring, and finally adding chopped nuts and stirring to obtain the modified goat milk cheese core.

9. The method according to claim 6, characterized in that, In step (3), the ripening conditions include: ripening the first sandwich persimmon cake at a temperature of 4~10℃ and a humidity of 50~70% for 12~24 hours.

10. The method according to claim 6, characterized in that, In step (4), the disinfection temperature is 60~68℃ and the time is 10~20min.

Images