CN101518284A - Instant cheese and preparation method thereof - Google Patents
Instant cheese and preparation method thereof Download PDFInfo
- Publication number
- CN101518284A CN101518284A CN200910068449A CN200910068449A CN101518284A CN 101518284 A CN101518284 A CN 101518284A CN 200910068449 A CN200910068449 A CN 200910068449A CN 200910068449 A CN200910068449 A CN 200910068449A CN 101518284 A CN101518284 A CN 101518284A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- additive
- milk
- fresh cow
- cow milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to an instant cheese and a preparation method thereof. The preparation method comprises the steps: using full-cream fresh milk as main material, pasteurizing the milk after being hydrolyzed through lactase, and concentrating the full-cream fresh milk to 35-40 percent of the original volume in vacuum. The preparation method of the instant cheese has the core points that transglutaminase is added at 35 DEG C, and milk proteins are linked to form a protein network under the action of the transglutaminase, thereby forming a uniform and stable gel system easily. Then, chymosin is added for promoting gel to form , and uniform, stable and delicate instant cheese can be obtained in a water bath for half hour at about 30 DEG C. The invention is simple and easy for operation, and can be used for development of various application products on the theoretical basis, including breakfast cereal cheese, jelly cheese and the like. Moreover, the instant cheese can meet the requirements of consumers for taste, texture, nutrition, and the like.
Description
Technical field
The invention belongs to the dairy technology field, relate to the cheese with strong milk local flavor, particularly a kind of instant cheese and preparation method thereof.
Background technology
Domestic related data shows that cheese is the major product of dairy industry developed country.European Union member countries had nearly 50% milk to be used for preparation of cheese before 2000, and the U.S. is 48.9%; By 2003, the milk that the European Union and the U.S. are used to make cheese was increased to 65.2% and 51% respectively, and Canada is 44.7%, and the Japan in Asia also reaches 14.8%; And Chinese cheese output, consumption figure are all very low.In order to satisfy domestic and international business people, traveller and domestic part consumer demand for cheese product, the cheese import volume of China is also increasing with the speed in every year 15%, though be the high growth rate on the low radix, shown that cheese is a big promising product.
Domestic dairy industry is through the continuous development of recent years, and production technology is stabilisation, sequencing day by day, and this provides potential cost advantage for entering cheese market.Simultaneously, the international overall situation of cheese product is relatively more ripe, and this makes that also domestic manufacturers obtain manufacturing equipment safely and steadly and technical support becomes possibility.Native country dairy products giant is configured to compete platform with global resources, in conjunction with the supporting support of national industry development policies, enters the cheese industry and obtain cost advantage comparatively feasible.From the consumption angle, the consumer accepts the cheese product and does not have obstacle, younger generation especially, the domestic market that has possessed consumption cheese.But the consumption major part of China's cheese product still belongs to passive consumption, in case this passive consumption is converted to initiatively consumption, the market capacity of cheese product will increase fast.We can say that the development of China's cheese industry at present also is in the budding stage at initial stage, each producer does not drop into bigger man power and material and conducts vigorous propaganda and promote product, and the competition of existing market is relatively tranquil.And huge market prospects and comparatively tranquil competition situation will mean abundant investment repayment.This is the market potential place of this product just.Abundant to the utilization of resources in the production process of this product in addition, it is useless not have wave, realizes zero-emission, environmentally safe;
The product of present patent application is to answer this market demand, makes full use of existing resource, look for another way, and the novel instant cheese product of developing, production technology is simple, and the requirement of equipment is not high yet, has very strong feasibility.
Summary of the invention
The purpose of this invention is to provide instant cheese a kind of suitable Chinese's taste, nutritious;
Another object of the present invention provides a kind of TGase and renin of utilizing in conjunction with the preparation method who carries out the formed above-mentioned instant cheese of curdled milk.
The present invention realizes that the technical scheme of above-mentioned purpose is:
A kind of instant cheese, its component and parts by weight thereof are respectively:
Concentrate fresh cow milk 50-100 weight portion;
TGase 0.25-0.35 weight portion;
Renin 0.030-0.040 weight portion;
Additive 0-10 weight portion.
And described concentrated fresh cow milk is the 35%-40% that full-cream fresh cow milk is concentrated to original volume, and is added with the lactase of 0.1-0.3 weight portion in the processing procedure before concentrating.
And described TGase is a kind of enzyme crosslinked between the catalytic proteins molecule, functional characteristics such as the gel-formation power of protein, heat endurance, moisture holding capacity is had the animal or the microbial enzyme of unique improvement effect.
And described renin is to be selected from the animal ferment that animal milk is played coagulation.
And described additive comprises wherein one or more the combination of following all kinds of materials, and the combination of wherein one or more materials of each material in the allied substances:
Jam additive: strawberry jam, apple jam, blueberry sauce, haw pulp, mulberry fruit sauce, chestnut sauce, coconut palm jam;
Fruit additive: apple fourth, orange grain, pears fourth, pineapple fourth, mango fourth, cherry, grape, raisins, pomegranate, Huang Taoding;
The nut additive: almond, walnut, peanut, pinenut, fibert, American pistachios, melon seeds, cashew nut, summer are really;
Cereal additive: corn, black rice, the seed of Job's tears, glutinous rice, mung bean, red bean;
Other food additive: chocolate;
Food coloring additive: beta carotene, alkermes, annatto.
And the weight portion of described food coloring additive is 0-0.01.
A kind of preparation method of instant cheese comprises the steps:
(1) lactase of adding 0.1-0.3 weight portion in the full-cream fresh cow milk of 50-100 weight portion places 35-40 ℃ of water-bath to handle 1.5-2.5 hour;
(2) the full-cream fresh cow milk after will handling is heated to 60-65 ℃, pasteurize 0.4-0.6 hour;
(3) the full-cream fresh cow milk vacuum after the sterilization is concentrated into the 35%-40% of original volume, forms and concentrate fresh cow milk;
(4) will concentrate fresh cow milk and be cooled to 25-35 ℃, add the TGase powder of 0.25-0.35 weight portion, the standard liquid of 0.030-0.040 weight portion renin, and fully mix, stir, form mixture;
(5) said mixture was handled 0.4-0.6 hour cool to room temperature after the curdled milk in 25-35 ℃ of water-bath;
(6) check finished product, packing and refrigeration promptly get the instant cheese finished product.
And, after forming concentrated fresh cow milk, adding additive, and stir, the parts by weight of interpolation are the 0-10 weight portion.
Advantage of the present invention and good effect are:
1, after this instant cheese adopted lactase to handle, wherein the part lactose was decomposed, and becomes lactose intolerance crowd's desirable nutraceutical; And, the advantage that is convenient for carrying, eats is arranged because this product is a cheese of the fresh milk after concentrating being made solid, make it to become the good selection that the consumer supplements the nutrients whenever and wherever possible.
2, this instant cheese is a kind of cheese with strong milk, mouthfeel is soft, quality is sliding tender, be fit to comprise all consumers of children, old man, taste meets China consumer's requirement fully, but also can add various auxiliary materials such as nutrient grain, chocolate, fruit, jam, form is abundant, thereby satisfying the demand of different crowds such as children, old man, working clan, can be nutrient breakfast, also can be leisure food; Nutritious, balanced, be easy to digestion, absorb, the cheese main body is made by concentrate fresh milk, is the nutraceutical of high protein, and various auxiliary materials such as the nutrient grain of Tian Jiaing, chocolate, fruit, jam more make it nutritious, equilibrium on this basis.
3, this instant cheese is non-fermented product, does not use any bacterial classification, without fermentation, uses lactase cow's milk is carried out hydrolysis earlier, and 30%-40% lactose is decomposed, and utilizes the combination of renin and TGase that concentrated milk is solidified then and gets final product.
4, preparation technology of the present invention is simple, relatively low to ingredient requirement, with short production cycle, owing to there is not whey to produce, realized zero-emission, resource there are not waste, environmentally safe, product is to the raw material availability height, economic benefit is good, and process is easy to control, and is lower to equipment and factory's hardware requirement; Products made thereby can directly condense in packing container, need not repack after the curdled milk, can guarantee the integrality of curdled milk.
The specific embodiment
The present invention is further described below in conjunction with embodiment; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1:
A kind of instant cheese comprises following raw materials according:
Concentrate fresh cow milk: be about 60 weight portions, be concentrated to 40% of original volume by the full-cream fresh cow milk of 100L parts by volume and form, and be added with the lactase of 0.13 weight portion in the processing procedure before concentrated.
TGase: 0.3 weight portion;
Renin 0.035 weight portion.
A kind of preparation method of instant cheese, step is:
(1) in full-cream fresh cow milk, adds lactase, place 37 ℃ of water-baths to handle 2 hours;
(2) the full-cream fresh cow milk after will handling is heated to 63 ℃, pasteurize 0.5 hour;
(3) the full-cream fresh cow milk vacuum after the sterilization is concentrated into 40% of original volume, forms and concentrate fresh cow milk;
(4) will concentrate fresh cow milk and be cooled to 30 ℃, add the standard liquid of TGase powder, renin, and fully mix, stir, form mixture;
(5) said mixture was handled 0.5 hour cool to room temperature after the curdled milk in 30 ℃ of water-baths;
(6) check finished product, packing and refrigeration promptly get the instant cheese finished product.
Embodiment 2:
A kind of instant cheese comprises following raw materials according:
Concentrate fresh cow milk: be about 60 weight portions, be concentrated to 40% of original volume by the full-cream fresh cow milk of 100L parts by volume and form, and be added with the lactase of 0.15 weight portion in the processing procedure before concentrated.
TGase: 0.3 weight portion
Renin: 0.035 weight portion.
Chocolate and almond mixes arbitrarily: 4 weight portions.
A kind of preparation method of instant cheese, step is:
(1) in full-cream fresh cow milk, adds lactase, place 37 ℃ of water-baths to handle 2 hours;
(2) the full-cream fresh cow milk after will handling is heated to 63 ℃, pasteurize 0.5 hour;
(3) the full-cream fresh cow milk vacuum after the sterilization is concentrated into 40% of original volume, forms and concentrate fresh cow milk;
(4) add the additive of sterilization processing: chocolate and almond (whole or smash all can);
(5) will concentrate fresh cow milk and be cooled to 30 ℃, add the standard liquid of TGase powder, renin, and fully mix, stir, form mixture;
(6) said mixture was handled 0.5 hour cool to room temperature after the curdled milk in 30 ℃ of water-baths;
(7) check finished product, packing and refrigeration promptly get the instant cheese finished product.
Embodiment 3:
A kind of instant cheese comprises following raw materials according:
Concentrate fresh cow milk: be about 60 weight portions, be concentrated to 40% of original volume by the full-cream fresh cow milk of 100L parts by volume and form, and be added with the lactase of 0.15 weight portion in the processing procedure before concentrated.
TGase: 0.3 weight portion
Renin: 0.035 weight portion.
Additive: beta carotene 0.01 weight portion.
A kind of preparation method of instant cheese, step is:
(1) in full-cream fresh cow milk, adds lactase, place 37 ℃ of water-baths to handle 2 hours;
(2) the full-cream fresh cow milk after will handling is heated to 63 ℃, pasteurize 0.5 hour;
(3) the full-cream fresh cow milk vacuum after the sterilization is concentrated into 40% of original volume, forms and concentrate fresh cow milk;
(4) add additive: beta carotene;
(5) will concentrate fresh cow milk and be cooled to 30 ℃, add the standard liquid of TGase powder, renin, and fully mix, stir, form mixture;
(6) said mixture was handled 0.5 hour cool to room temperature after the curdled milk in 30 ℃ of water-baths;
(7) check finished product, packing and refrigeration promptly get the instant cheese finished product.
Embodiment 4:
A kind of instant cheese comprises following raw materials according:
Concentrate fresh cow milk: be about 60 weight portions, be concentrated to 40% of original volume by the full-cream fresh cow milk of 100L parts by volume and form, and be added with the lactase of 0.15 weight portion in the processing procedure before concentrated.
TGase: 0.3 weight portion
Renin: 0.035 weight portion.
Iblet: 4 weight portions.
The step of its preparation method is same as embodiment 2.
Embodiment 5:
A kind of instant cheese comprises following raw materials according:
Concentrate fresh cow milk: be about 60 weight portions, be concentrated to 40% of original volume by the full-cream fresh cow milk of 100L parts by volume and form, and be added with the lactase of 0.15 weight portion in the processing procedure before concentrated.
TGase: 0.3 weight portion
Renin: 0.035 weight portion.
Alkermes, annatto is totally 0.01 weight portion, red bean 3 weight portions.
The step of its preparation method is same as embodiment 2.
Embodiment 6:
The preparation method is with embodiment 2, and wherein additive is: pineapple, Huang Tao, cherry, ratio: 2:1:1.
Embodiment 7:
The preparation method is with embodiment 2, and wherein additive is: peanut, pinenut, ratio: 1:1.
Embodiment 8:
The preparation method is with embodiment 2, and wherein pigment is: alkermes and beta carotene, additive is: black rice, the seed of Job's tears, glutinous rice, ratio: 1:1:1.
Product sensory evaluation result
Product with embodiment 1-8 is a laboratory sample, carries out the local flavor test:
Test number: 100 people.
Test mode: adopt blank marking mode to carry out local flavor, color and luster, mouthfeel, fine and smooth degree and estimate, full marks are 5 minutes.Statistics such as table 1.
Table 1 product sensory evaluation of the present invention result data table
Experiment conclusion: above data show that novel instant cheese of the present invention all is well received by consumers on local flavor, mouthfeel, quality and nutritive value.
Operation principle of the present invention is:
Catalytic action by TGase makes cross-linking reaction takes place between the protein, thereby improve the functional characteristics such as water-soluble, foaming characteristic, agitatability, heat endurance, emulsibility, preparation edible film of protein, and then improve matter structure, outward appearance and the local flavor of protein food, be the most widely used aspect of TGase.
In dairy products processing, casein can form gel under acid or milk coagulating enzyme action, and this gel rubber system is by very weak non-covalent bond, mainly is that hydrogen bond is kept, and the difficult gel that forms of lactalbumin.TGase can be in the molecule of lactoprotein or intermolecular formation ε-lysine key.This key stable in properties can not rupture in the processing processing procedure.Owing to introduced new covalent bond, interior or the intermolecular network structure of protein molecule strengthens, can make the lactoprotein that can not form gel under the usual conditions form gel, or make gel characteristic that very big change take place: the hear resistance acid resistance that the intensity of gel improves gel strengthens; The aquation of gel strengthens makes the moisture in the gel network be difficult for separating out.Under certain enzyme dosage and casein concentration conditions, temperature and pH value have influence on the intensity of gel, the suitableeest action pH of TGase is 7.0, casein is under this pH, because electrostatic interaction, the casein micelle repels mutually, can not be close mutually, even under higher temperature, TGase also can make it that covalent cross-linking takes place and form gel.If it is too fast that the pH value of casein solution of living in descends, the easy aggregate and precipitate of micelle is changeed the covalent cross-linking effect of glutaminase and also can't be brought into play, and can not form gel.The TGase gel strength is big, to the resistance of shearing force than high several times of acid gel.Aspect heat stable, TGase gel temperature influence is little, and at 50-85 ℃, variation in strength of gel is little, and it is constant that shear force value keeps substantially, and long storage time can not occur moisture yet and separate out.Based on the effect of above-mentioned TGase, we make full use of its characteristic and use this method and come cow's milk is carried out curdled milk.
In addition, lactose intolerant patient's bad reaction can fundamentally be alleviated and eliminate to lactase, improves the absorption to multiple proteins, vitamin, mineral matter and carbohydrate in the dairy products; Fragrance, the sugariness of increase milk, the mouthfeel of improving, promotion calcium absorb, and promote the growth of beneficial bacterium in the enteron aisle; For malnourished children and weak patient provide high-quality protein and special sugared source.Therefore, we use lactase that fresh cow milk is handled especially, and it is edible to make it also to be fit to the lactose intolerance crowd.
Claims (8)
1, a kind of instant cheese is characterized in that: its component and parts by weight thereof are respectively:
Concentrate fresh cow milk 50-100 weight portion;
TGase 0.25-0.35 weight portion;
Renin 0.030-0.040 weight portion;
Additive 0-10 weight portion.
2, a kind of instant cheese according to claim 1 is characterized in that: described concentrated fresh cow milk is the 35%-40% that full-cream fresh cow milk is concentrated to original volume, and is added with the lactase of 0.1-0.3 weight portion in the processing procedure before concentrating.
3, a kind of instant cheese according to claim 1, it is characterized in that: described TGase is a kind of enzyme crosslinked between the catalytic proteins molecule, functional characteristics such as the gel-formation power of protein, heat endurance, moisture holding capacity is had the animal or the microbial enzyme of unique improvement effect.
4, a kind of instant cheese according to claim 1 is characterized in that: described renin is to be selected from the animal ferment that animal milk is played coagulation.
5, a kind of instant cheese according to claim 1 is characterized in that: described additive comprises wherein one or more the combination of following all kinds of materials, and the combination of wherein one or more materials of each material in the allied substances:
Jam additive: strawberry jam, apple jam, blueberry sauce, haw pulp, mulberry fruit sauce, chestnut sauce, coconut palm jam;
Fruit additive: apple fourth, orange grain, pears fourth, pineapple fourth, mango fourth, cherry, grape, raisins, pomegranate, Huang Taoding;
The nut additive: almond, walnut, peanut, pinenut, fibert, American pistachios, melon seeds, cashew nut, summer are really;
Cereal additive: corn, black rice, the seed of Job's tears, glutinous rice, mung bean, red bean;
Other food additive: chocolate;
Food coloring additive: beta carotene, alkermes, annatto.
6, a kind of instant cheese according to claim 5 is characterized in that: the weight portion of described food coloring additive is 0-0.01.
7, a kind of preparation method of instant cheese as claimed in claim 1 is characterized in that: comprise the steps:
(1) lactase of adding 0.1-0.3 weight portion in the full-cream fresh cow milk of 50-100 weight portion places 35-40 ℃ of water-bath to handle 1.5-2.5 hour;
(2) the full-cream fresh cow milk after will handling is heated to 60-65 ℃, pasteurize 0.4-0.6 hour;
(3) the full-cream fresh cow milk vacuum after the sterilization is concentrated into the 35%-40% of original volume, forms and concentrate fresh cow milk;
(4) will concentrate fresh cow milk and be cooled to 25-35 ℃, add the TGase powder of 0.25-0.35 weight portion, the standard liquid of 0.030-0.040 weight portion renin, and fully mix, stir, form mixture;
(5) said mixture was handled 0.4-0.6 hour cool to room temperature after the curdled milk in 25-35 ℃ of water-bath;
(6) check finished product, packing and refrigeration promptly get the instant cheese finished product.
8, the preparation method of a kind of instant cheese according to claim 7 is characterized in that: add additive after forming concentrated fresh cow milk, and stir, the parts by weight of interpolation are the 0-10 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910068449A CN101518284A (en) | 2009-04-13 | 2009-04-13 | Instant cheese and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910068449A CN101518284A (en) | 2009-04-13 | 2009-04-13 | Instant cheese and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101518284A true CN101518284A (en) | 2009-09-02 |
Family
ID=41079247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910068449A Pending CN101518284A (en) | 2009-04-13 | 2009-04-13 | Instant cheese and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101518284A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450334A (en) * | 2010-10-25 | 2012-05-16 | 林广杰 | Process for preparing egg cheese |
| CN102894101A (en) * | 2012-10-11 | 2013-01-30 | 宁波大学 | Functional fresh cheese with special flavor and preparation method thereof |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN103082019A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Double-protein goat cheese and preparation method thereof |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
| CN104543796A (en) * | 2015-02-09 | 2015-04-29 | 哈尔滨工业大学 | Specific rose hawthorn pressure-relieving depression-relieving apricot-kernel pudding food for astronauts and preparation method thereof |
| CN104719495A (en) * | 2015-03-16 | 2015-06-24 | 临沂大学 | Soft cheese containing whole milk powder and soya-bean milk and preparation method thereof |
| CN105104552A (en) * | 2015-07-22 | 2015-12-02 | 北京三元食品股份有限公司 | Cheese food, and preparation method thereof |
| CN105123963A (en) * | 2015-09-22 | 2015-12-09 | 广西百强水牛奶业股份有限公司 | Buffalo milk cheese and preparation method thereof |
| CN105123964A (en) * | 2015-09-22 | 2015-12-09 | 广西百强水牛奶业股份有限公司 | Buffalo cheese and preparation method thereof |
| CN105532905A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Grain cheese and preparation method thereof |
| CN105815519A (en) * | 2016-03-23 | 2016-08-03 | 内蒙古利诚实业有限公司 | Crisp fragrant rice and cheese food and production process thereof |
| CN105831251A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Fruit and vegetable dairy product |
| CN106063504A (en) * | 2015-04-25 | 2016-11-02 | Dmk德意志牛奶股份有限公司 | Aseptic cheese substrate |
| CN106720302A (en) * | 2016-11-29 | 2017-05-31 | 中国农业大学 | A kind of method for improving milk protein concentrate gelation and its application |
| CN104255933B (en) * | 2014-09-28 | 2017-08-29 | 中国农业大学 | A kind of cheese and preparation method thereof |
| CN107568346A (en) * | 2017-09-26 | 2018-01-12 | 甘肃农业大学 | A kind of processing method of yak milk cheese |
| CN107873854A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of processing method for cheese cake of roasting mutton |
| CN111296581A (en) * | 2020-02-25 | 2020-06-19 | 宁夏塞尚乳业有限公司 | Raw cheese and production method thereof |
-
2009
- 2009-04-13 CN CN200910068449A patent/CN101518284A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450334A (en) * | 2010-10-25 | 2012-05-16 | 林广杰 | Process for preparing egg cheese |
| CN102894101A (en) * | 2012-10-11 | 2013-01-30 | 宁波大学 | Functional fresh cheese with special flavor and preparation method thereof |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN103082019A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Double-protein goat cheese and preparation method thereof |
| CN103082018B (en) * | 2013-01-24 | 2018-06-22 | 山东省农业科学院畜牧兽医研究所 | A kind of almond goat cheese and preparation method thereof |
| CN103609719A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
| CN104255933B (en) * | 2014-09-28 | 2017-08-29 | 中国农业大学 | A kind of cheese and preparation method thereof |
| CN104543796A (en) * | 2015-02-09 | 2015-04-29 | 哈尔滨工业大学 | Specific rose hawthorn pressure-relieving depression-relieving apricot-kernel pudding food for astronauts and preparation method thereof |
| CN104719495A (en) * | 2015-03-16 | 2015-06-24 | 临沂大学 | Soft cheese containing whole milk powder and soya-bean milk and preparation method thereof |
| CN104719495B (en) * | 2015-03-16 | 2017-11-07 | 临沂大学 | A kind of soft cheese containing whole milk powder and soya-bean milk and preparation method thereof |
| CN106063504A (en) * | 2015-04-25 | 2016-11-02 | Dmk德意志牛奶股份有限公司 | Aseptic cheese substrate |
| CN105104552A (en) * | 2015-07-22 | 2015-12-02 | 北京三元食品股份有限公司 | Cheese food, and preparation method thereof |
| CN105123964A (en) * | 2015-09-22 | 2015-12-09 | 广西百强水牛奶业股份有限公司 | Buffalo cheese and preparation method thereof |
| CN105123963A (en) * | 2015-09-22 | 2015-12-09 | 广西百强水牛奶业股份有限公司 | Buffalo milk cheese and preparation method thereof |
| CN105532905A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Grain cheese and preparation method thereof |
| CN105815519A (en) * | 2016-03-23 | 2016-08-03 | 内蒙古利诚实业有限公司 | Crisp fragrant rice and cheese food and production process thereof |
| CN105831251A (en) * | 2016-04-22 | 2016-08-10 | 柳州蓓蒂芬科技有限公司 | Fruit and vegetable dairy product |
| CN106720302A (en) * | 2016-11-29 | 2017-05-31 | 中国农业大学 | A kind of method for improving milk protein concentrate gelation and its application |
| CN107568346A (en) * | 2017-09-26 | 2018-01-12 | 甘肃农业大学 | A kind of processing method of yak milk cheese |
| CN107873854A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of processing method for cheese cake of roasting mutton |
| CN111296581A (en) * | 2020-02-25 | 2020-06-19 | 宁夏塞尚乳业有限公司 | Raw cheese and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101518284A (en) | Instant cheese and preparation method thereof | |
| CN101518283B (en) | Sour milk | |
| CN104041589B (en) | A kind of low fat high protein jam Yoghourt and preparation method thereof | |
| CN102550669B (en) | High-protein low-fat yogurt and preparation method thereof | |
| CN103141572B (en) | Production process of solidified brown yogurt, and product of process | |
| CN102578234B (en) | Set yoghurt and preparation method thereof | |
| CN101297664B (en) | Natural hard cheese with design and color and producing method thereof | |
| CN102028031A (en) | Brown yogurt with special flavor and preparation method thereof | |
| CN103651797A (en) | High-protein low-fat yoghourt and preparation method thereof | |
| CN101940236A (en) | Coagulated yoghurt with aloe fruit granules and manufacturing method thereof | |
| CN104970097A (en) | Sports-type fermented milk beverage and raw material composition and preparation method thereof | |
| CN101731334B (en) | Yoghourt containing fragrant rice grains, and preparation method thereof | |
| CN103168858B (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| CN103211011A (en) | Method for preparing low-fat yogurt | |
| CN105519670A (en) | Goat milk kefir produced with polymerized lactalbumin as thickener | |
| CN109497135A (en) | A kind of acidified milk and preparation method thereof rich in lactobacillus plantarum | |
| CN106912603A (en) | A kind of French concentrates the preparation method of Yoghourt | |
| CN107156325A (en) | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof | |
| CN101390536B (en) | Double egg-albumen fermentation type frozen milk food and preparation method thereof | |
| CN101791008A (en) | Red jujube yogurt and preparation method | |
| CN112741157A (en) | Method for preparing linseed plant yoghourt by using linseed meal | |
| CN104026246B (en) | A kind of flavor fermentation soya-bean milk formula and preparation method | |
| CN101731337B (en) | Fermented milk containing yeast polypeptides and method for producing same | |
| CN103583701A (en) | Camembert cheese and preparation method thereof | |
| CN105454443A (en) | Mango and dark plum cheese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090902 |