CN105123966A - Cheese having function of invigorating brain - Google Patents
Cheese having function of invigorating brain Download PDFInfo
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- CN105123966A CN105123966A CN201510545549.3A CN201510545549A CN105123966A CN 105123966 A CN105123966 A CN 105123966A CN 201510545549 A CN201510545549 A CN 201510545549A CN 105123966 A CN105123966 A CN 105123966A
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Abstract
The invention relates to cheese having the function of invigorating the brain. The cheese consists of the following components: natural cheese, fat products, solid milk raw materials, a stabilizing agent, an emulsifying agent, an antioxidant, emulsifying salt, an acidity modifier, peanuts, walnuts, hazelnuts, wild jujubes, and the balance being water. The natural cheese is matched with the solid milk raw materials and various auxiliary materials to prepare the cheese, so that the cheese keeps rich nutrient components of the natural cheese, such as proteins, calcium, fat, phosphorus and vitamins, is richer in mouth feel, and is convenient to transport and store; nuts, such as the peanuts, the walnuts and the hazelnuts, are added in the cheese, so that improving the nutrient supply of the brain is facilitated; besides, the wild jujubes which are rich in vitamin C are added in the cheese, and the vitamin C has great effects in the respects of promoting the firmness of brain cell structures and preventing the brain cell structures from relaxation and contraction.
Description
Technical field
The present invention relates to a kind of dairy products, especially a kind of cheese and preparation technology thereof with brain-invigorating.
Background technology
Cheese, also known as cheese, cheese, plays department, is divided into natural cheeses and reproduced cheese according to the raw material directly used is different with processing mode.Natural cheeses is by by breast, rare cream, skimmed milk or partly skimmed milk, or more the mixture of raw material, after milk coagulant curdled milk, give off the product of part whey and obtained fresh or fermenting-ripening.Reproduced cheese is with former cheese processed for primary raw material, adds the auxiliary materials such as emulsifying agent, water, stabilizing agent, pigment, through the product that can preserve for a long time that the operations such as heating and melting, emulsification, sterilization obtain.Yogurt tase is in the market much more single, does not add the material that other benefits health, makes its audient face less.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of cheese and preparation technology thereof, and it not only possesses nutrition and the local flavor of cheese, has effect of brain tonic simultaneously.
For solving the problems of the technologies described above, the present invention relates to a kind of cheese with brain-invigorating, described cheese is by following component forming by its percentage by weight: natural cheeses 5% ~ 30%, fat preparation 12% ~ 23%, milk solids raw material 8% ~ 30%, stabilizing agent 0.6% ~ 2.7%, emulsifying agent 2% ~ 8%, antioxidant 0.1% ~ 0.2%, emulsification salt 1% ~ 1.8%, acidity regulator 0.3% ~ 0.5%, peanut 5% ~ 10%, walnut 5% ~ 10%, fibert 3% ~ 5%, wild jujube 3% ~ 5%, all the other compositions are water.
As a modification of the present invention, described natural cheeses adopts to cut and reaches cheese, up to the combination of one or more in cheese, toll bar tal fibre cheese, rare cream cheese, horse rope cheese, red ripple cheese, Ida cheese and farmers''s cheese.
As a modification of the present invention, in described natural cheeses, the cheese of ripe more than 10 months accounts for 15% ~ 20% of natural cheeses overall weight, the cheese of ripe more than 8 months accounts for 20% ~ 30% of natural cheeses oeverall quality, the cheese of ripe more than 6 months accounts for 20% ~ 30% of natural cheeses oeverall quality, the cheese of ripe more than 4 months accounts for 15% ~ 20% of natural cheeses oeverall quality, and maturation 2 months and immature cheese account for 10% ~ 20% of natural cheeses oeverall quality.
As a modification of the present invention, described fat preparation adopts butter, rare cream, palm oil, coconut oil, rapeseed oil, sunflower oil, olive oil, high oleic sunflower oil, one or more combination in high oleic safflower oil, is mixed with peanut oil, walnut oil, soybean oil.
As a modification of the present invention, described milk solids raw material adopts one or more the combination in the sour sodium of junket unit, lactoprotein, whole-fat milk powder, skimmed milk powder, whey powder, WPC.
Improve as another kind of the present invention, described stabilizing agent select carragheen, gelatin, gellan gum, xanthans, konjac glucomannan, locust bean gum, thorn Chinese parasol tree compared with, Arabic gum, guar gum, tragacanth, flaxseed gum, agar, marine alga acids, modified starch, sodium carboxymethylcellulose, the combination of one or more in pectin.
Improve as another kind of the present invention, described emulsification salt selects phosphate or citrate; Described acidity regulator selects citric acid or acetic acid.
The above-mentioned preparation method with the cheese of brain-invigorating comprises following processing step:
1) get appropriate natural cheeses according to percentage by weight, fat preparation, milk solids raw material shear, become the cubic block that length is 5 ~ 8 centimetres;
2) mixed by the cubic block after above-mentioned shearing, add stabilizing agent, emulsifying agent, emulsification salt, acidity regulator and water simultaneously, and be heated to 60 ~ 80 DEG C according to percentage by weight, heating is stirred simultaneously;
3) to step 2) in heating after raw mixture carry out TRANSIENT HIGH TEMPERATURE sterilization, make it under the environment of 130 ~ 145 DEG C, keep heating 4 ~ 10 seconds;
4) raw mixture after above-mentioned sterilization is quickly cooled to 60 ~ 75 DEG C in 1 ~ 5 minute, and keeps heating 3 ~ 7 minutes at this temperature;
5) get appropriate peanut, walnut, fibert according to percentage by weight, it being shelled respectively, to smash be 40 ~ 50 object particles, pours semi-finished product cheese into, and stir after being mixed;
6) get appropriate wild jujube according to percentage by weight, by its stoning, heat 5 ~ 8 minutes under the environment of 50 ~ 65 DEG C, the wild jujube after heating is inserted in mixer and stirs into mud, mix with semi-finished product cheese;
7) emulsification is carried out to raw mixture, add antioxidant simultaneously, and make it under the environment of 50 ~ 65 DEG C, stir 3 ~ 15 minutes with the speed of 10 ~ 60rpm, obtain semi-finished product cheese;
8) carry out surperficial liquid nitrogen to the semi-finished product cheese obtained in step 7) to spray instantaneously, and natural air drying;
9) carry out sterile filling, nitrogen-filled packaging to the semi-finished product cheese after process in step 8), cooling, obtains cheese finished product.
As a modification of the present invention, described step 2) whipping process of Raw mixture is carry out stirring 5 ~ 10 minutes with the speed of 700 ~ 900rmp, until mixture is thick pasty mass; Emulsification whipping process in described step 7) is carry out stirring 4 ~ 7 minutes with the speed of 15 ~ 30rmp.
As of the present invention another kind improve, in described step 8) surperficial liquid nitrogen spray instantaneously after semi-finished product cheese surface temperature be-2 ~ 2 DEG C.
Compared to prior art, tool of the present invention has the following advantages:
The cheese adopting natural cheeses to be equipped with milk solids raw material and all kinds of auxiliary material to obtain, keeping rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components contained by natural cheeses simultaneously, make its mouthfeel more horn of plenty, and improve the characteristic of the necessary refrigeration storage of natural cheeses, it is made to preserve at normal temperatures, be more convenient for transport and storage.The nuts such as peanut, walnut, fibert are added in cheese, it all includes a large amount of protein, unrighted acid, lecithin, inorganic salts and vitamin, often edible, very helpful to improving brain nutrition supply, the wild jujube simultaneously inserted in cheese, it has quite abundant vitamin C, vitamin C namely containing 1380 milligrams in every 100 grams of wild jujubes, vitamin C promote brain cell structure firm, prevent from playing sizable effect in brain cell structural relaxation and deflation, and can prevent the neural tubule of conveying nutriment from blocking, attenuate, relaxing.Absorbing enough vitamin Cs can make neural tubule permeability take a turn for the better, and makes brain successfully obtain nutritional supplementation in time, thus makes mental improvement, and intelligence improves; The sour-sweet mouthfeel of wild jujube also can increase the local flavor of cheese simultaneously.
Multiple natural cheeses is added in manufacture craft by the cheese with brain-invigorating of the present invention, and it can produce diversified mouthfeel; Meanwhile, because cheese is different with its maturation time, the strong degree of mouthfeel can change, and maturation time its mouthfeel of cheese more of a specified duration is more strong, and the shorter cheese mouthfeel of maturation time is comparatively pure and fresh, and is easy to processing and fabricating; The present invention, based on cheese more than June in maturity period, chooses the cheese of multiple Different ripening stages, while guaranteeing that finished product cheese mouthfeel is strong, makes its manufacturing process more easy.
Adding walnut oil and peanut oil in fat preparation in cheese raw material, more useful effect can be played coordinating the nut granule in cheese to human body brain health, in addition, because bean product are had an appointment the good protein of 40%, can with egg, milk matches in excellence or beauty, simultaneously, they are also containing more lecithin, calcium, iron, vitamin B1, vitamin B2 etc., it is desirable brain-care foods, therefore in fat preparation, add soybean oil be also conducive to brain health, containing palmitic acid 7% ~ 10% in soybean oil, stearic acid 2% ~ 5%, arachidic acid 1% ~ 3%, oleic acid 22% ~ 30%, linoleic acid 50% ~ 60%, linolenic acid 5% ~ 9%, and the Fatty acid compositions of soybean oil is better, it contains abundant linoleic acid, have and reduce serum cholesterol content significantly, effect of angiocardiopathy preventing, vitamin E also containing volume in soybean, vitamin D and abundant lecithin, health is all highly profitable, in addition, human consumption's absorptivity of soybean oil is up to 98%, and it is not only healthy for human body brain, is also a kind of edible oil of health to Whole Body.
In the preparation process of cheese, by cheese is cut into fritter, it is made more easily to process; Make it melt at short notice by high-temperature stirring, and more class constituent is better merged.TRANSIENT HIGH TEMPERATURE sterilization effectively achieves the bacterium virus killing that disappears to its cheese; Emulsion process can improve the viscosity of cheese product, changes the matter structure of product; Carry out liquid nitrogen to cheese product surface to spray instantaneously, its surface can be made to produce duricrust, be convenient to transport on the one hand, can mouthfeel be promoted on the other hand, and make its cheese inside not be subject to pollution.
Detailed description of the invention
Below in conjunction with detailed description of the invention, illustrate the present invention further, following detailed description of the invention should be understood and be only not used in for illustration of the present invention and limit the scope of the invention.
Embodiment 1
A kind of cheese with brain-invigorating, described cheese is by following component forming by its percentage by weight: natural cheeses 25%, fat preparation 15%, milk solids raw material 20%, stabilizing agent 2%, emulsifying agent 5%, antioxidant 0.1%, emulsification salt 1.5%, acidity regulator 0.3%, peanut 5%, walnut 5%, fibert 3%, wild jujube 5%, all the other compositions are water.
As a modification of the present invention, described natural cheeses adopts and cuts the combination reaching cheese, rare cream cheese and farmers''s cheese, and its percentage by weight reaches cheese 40%, rare cream cheese 20%, farmers''s cheese 40% for cutting.With being mainly made into of cutting that to reach cheese and farmers''s cheese be natural cheeses, can taste being realized pure and fresh, slightly the mouthfeel of fruity, be aided with rare cream cheese simultaneously, make its milk fragrance more strong.
As a modification of the present invention, in described natural cheeses, the cheese of ripe more than 10 months accounts for 20% of natural cheeses overall weight, the cheese of ripe more than 8 months accounts for 20% of natural cheeses oeverall quality, the cheese of ripe more than 6 months accounts for 20% of natural cheeses oeverall quality, the cheese of ripe more than 4 months accounts for 20% of natural cheeses oeverall quality, and maturation 2 months and immature cheese account for 20% of natural cheeses oeverall quality.By the cheese Homogeneous phase mixing of Different ripening stages, namely remain the strong local flavor of long maturity period cheese, make again it possess the workability of short maturity period cheese.
As a modification of the present invention, described fat preparation adopts butter, rare cream, peanut oil, walnut oil and soybean oil hybrid modulation to form, and its percentage by weight is, butter 20%, rare cream 20%, peanut oil 15%, walnut oil 15%, soybean oil 30%.
As a modification of the present invention, described milk solids raw material adopt the sour sodium of junket unit, lactoprotein, skimmed milk powder, whey powder, combination, its percentage by weight is, junket unit sour sodium 20%, lactoprotein 15%, skimmed milk powder 40%, whey powder 30%.
Improve as another kind of the present invention, described stabilizing agent is configured formed by gelatin, konjac glucomannan, agar, modified starch, pectin, and its percentage by weight is, gelatin 17%, konjac glucomannan 26%, agar 17%, modified starch 34%, pectin 6%.
Improve as another kind of the present invention, described emulsification salt adopts phosphate; Described acidity regulator selects citric acid.
The above-mentioned preparation method with the cheese of brain-invigorating comprises following processing step:
1) get appropriate natural cheeses according to percentage by weight, fat preparation, milk solids raw material shear, become the cubic block that length is 5 centimetres;
2) mixed by the cubic block after above-mentioned shearing, add stabilizing agent, emulsifying agent, emulsification salt, acidity regulator and water simultaneously, and be heated to 60 DEG C according to percentage by weight, heating is stirred simultaneously;
3) to step 2) in heating after raw mixture carry out TRANSIENT HIGH TEMPERATURE sterilization, make it under the environment of 130 DEG C, keep heating 4 ~ 10 seconds;
4) raw mixture after above-mentioned sterilization is quickly cooled to 60 DEG C in 3 minutes, and keeps heating 7 minutes at this temperature;
5) get appropriate peanut, walnut, fibert according to percentage by weight, it being shelled respectively, to smash be 40 object particles, pours semi-finished product cheese into, and stir after being mixed;
6) get appropriate wild jujube according to percentage by weight, by its stoning, heat 10 minutes under the environment of 50 DEG C, the wild jujube after heating is inserted in mixer and stirs into mud, mix with semi-finished product cheese;
7) emulsification is carried out to raw mixture, add antioxidant simultaneously, and make it under the environment of 50 DEG C, stir 15 minutes with the speed of 20rpm, obtain semi-finished product cheese;
8) carry out surperficial liquid nitrogen to the semi-finished product cheese obtained in step 7) to spray instantaneously, and natural air drying;
9) carry out sterile filling, nitrogen-filled packaging to the semi-finished product cheese after process in step 8), cooling, obtains cheese finished product.
As a modification of the present invention, described step 2) whipping process of Raw mixture is carry out stirring 10 minutes with the speed of 700rmp, until mixture is thick pasty mass; Emulsification whipping process in described step 7) is carry out stirring 7 minutes with the speed of 15rmp.
As of the present invention another kind improve, in described step 8) surperficial liquid nitrogen spray instantaneously after semi-finished product cheese surface temperature be 0 DEG C.
Compared to prior art, tool of the present invention has the following advantages:
The cheese adopting natural cheeses to be equipped with milk solids raw material and all kinds of auxiliary material to obtain, keeping rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components contained by natural cheeses simultaneously, make its mouthfeel more horn of plenty, and improve the characteristic of the necessary refrigeration storage of natural cheeses, it is made to preserve at normal temperatures, be more convenient for transport and storage.The nuts such as peanut, walnut, fibert are added in cheese, it all includes a large amount of protein, unrighted acid, lecithin, inorganic salts and vitamin, often edible, very helpful to improving brain nutrition supply, the wild jujube simultaneously inserted in cheese, it has quite abundant vitamin C, vitamin C namely containing 1380 milligrams in every 100 grams of wild jujubes, vitamin C promote brain cell structure firm, prevent from playing sizable effect in brain cell structural relaxation and deflation, and can prevent the neural tubule of conveying nutriment from blocking, attenuate, relaxing.Absorbing enough vitamin Cs can make neural tubule permeability take a turn for the better, and makes brain successfully obtain nutritional supplementation in time, thus makes mental improvement, and intelligence improves; The sour-sweet mouthfeel of wild jujube also can increase the local flavor of cheese simultaneously.
Multiple natural cheeses is added in manufacture craft by the cheese with brain-invigorating of the present invention, and it can produce diversified mouthfeel; Meanwhile, because cheese is different with its maturation time, the strong degree of mouthfeel can change, and maturation time its mouthfeel of cheese more of a specified duration is more strong, and the shorter cheese mouthfeel of maturation time is comparatively pure and fresh, and is easy to processing and fabricating; The present invention, based on cheese more than June in maturity period, chooses the cheese of multiple Different ripening stages, while guaranteeing that finished product cheese mouthfeel is strong, makes its manufacturing process more easy.
Adding walnut oil and peanut oil in fat preparation in cheese raw material, more useful effect can be played coordinating the nut granule in cheese to human body brain health, in addition, because bean product are had an appointment the good protein of 40%, can with egg, milk matches in excellence or beauty, simultaneously, they are also containing more lecithin, calcium, iron, vitamin B1, vitamin B2 etc., it is desirable brain-care foods, therefore in fat preparation, add soybean oil be also conducive to brain health, containing palmitic acid 7% ~ 10% in soybean oil, stearic acid 2% ~ 5%, arachidic acid 1% ~ 3%, oleic acid 22% ~ 30%, linoleic acid 50% ~ 60%, linolenic acid 5% ~ 9%, and the Fatty acid compositions of soybean oil is better, it contains abundant linoleic acid, have and reduce serum cholesterol content significantly, effect of angiocardiopathy preventing, vitamin E also containing volume in soybean, vitamin D and abundant lecithin, health is all highly profitable, in addition, human consumption's absorptivity of soybean oil is up to 98%, and it is not only healthy for human body brain, is also a kind of edible oil of health to Whole Body.
In the preparation process of cheese, by cheese is cut into fritter, it is made more easily to process; Make it melt at short notice by high-temperature stirring, and more class constituent is better merged.TRANSIENT HIGH TEMPERATURE sterilization effectively achieves the bacterium virus killing that disappears to its cheese; Emulsion process can improve the viscosity of cheese product, changes the matter structure of product; Carry out liquid nitrogen to cheese product surface to spray instantaneously, its surface can be made to produce duricrust, be convenient to transport on the one hand, can mouthfeel be promoted on the other hand, and make its cheese inside not be subject to pollution.
Embodiment 2
A kind of cheese with brain-invigorating, described cheese is by following component forming by its percentage by weight: natural cheeses 30%, fat preparation 12%, milk solids raw material 10%, stabilizing agent 1.2%, emulsifying agent 8%, antioxidant 0.2%, emulsification salt 1.8%, acidity regulator 0.5%, peanut 10%, walnut 10%, fibert 5%, wild jujube 5%, all the other compositions are water.
As a modification of the present invention, described natural cheeses is formed by toll bar tal fibre cheese, horse rope cheese, red ripple cheese, Ida cheese mixed configuration, its percentage by weight is, toll bar tal fibre cheese 30%, horse rope cheese 25%, red ripple cheese 15%, Ida cheese 30%, toll bar tal fibre cheese, horse rope cheese, Ida yogurt tase are all comparatively strong, the cheese mouthfeel more horn of plenty of its mixed configuration, it is comparatively light that lower mouthfeel compared by red ripple cheese, it is suitable for other diet of arranging in pairs or groups, such as red wines etc., add the culinary art property of cheese product.
As a modification of the present invention, in described natural cheeses, the cheese of ripe more than 10 months accounts for 20% of natural cheeses overall weight, the cheese of ripe more than 8 months accounts for 30% of natural cheeses oeverall quality, the cheese of ripe more than 6 months accounts for 30% of natural cheeses oeverall quality, the cheese of ripe more than 4 months accounts for 15% of natural cheeses oeverall quality, and maturation 2 months and immature cheese account for 5% of natural cheeses oeverall quality.With the natural cheeses of ripe more than 6 months for the main cheese product made, it has the aromatic feature of mouthfeel.
As a modification of the present invention, described fat preparation adopts butter, coconut oil, olive oil, high oleic safflower oil, peanut oil, walnut oil, soybean oil to be mixed, its percentage by weight is, butter 20%, coconut oil 15%, olive oil 10%, high oleic safflower oil 10%, peanut oil 10%, walnut oil 15%, soybean oil 20%.
As a modification of the present invention, described milk solids raw material is formed by the sour sodium of junket unit, whole-fat milk powder, whey powder, WPC mixed configuration, and its percentage by weight is junket unit sour sodium 15%, lactoprotein 20%, whole-fat milk powder 30%, whey powder 15%, WPC 20%.
Improve as another kind of the present invention, described stabilizing agent is formed by carragheen, xanthans, locust bean gum, tragacanth, marine alga acids, modified starch mixed configuration, its percentage by weight is, carragheen 15%, xanthans 10%, locust bean gum 20%, tragacanth 20%, marine alga acids 15%, modified starch 20%.
Improve as another kind of the present invention, citrate selected by described emulsification salt; Described acidity regulator selects acetic acid.
The above-mentioned preparation method with the cheese of brain-invigorating comprises following processing step:
1) get appropriate natural cheeses according to percentage by weight, fat preparation, milk solids raw material shear, become the cubic block that length is 5 ~ 8 centimetres;
2) mixed by the cubic block after above-mentioned shearing, add stabilizing agent, emulsifying agent, emulsification salt, acidity regulator and water simultaneously, and be heated to 80 DEG C according to percentage by weight, heating is stirred simultaneously;
3) to step 2) in heating after raw mixture carry out TRANSIENT HIGH TEMPERATURE sterilization, make it under the environment of 145 DEG C, keep heating 10 seconds;
4) raw mixture after above-mentioned sterilization is quickly cooled to 75 DEG C in 5 minutes, and keeps heating 3 minutes at this temperature;
5) get appropriate peanut, walnut, fibert according to percentage by weight, it being shelled respectively, to smash be 50 object particles, pours semi-finished product cheese into, and stir after being mixed;
6) get appropriate wild jujube according to percentage by weight, by its stoning, heat 5 minutes under the environment of 65 DEG C, the wild jujube after heating is inserted in mixer and stirs into mud, mix with semi-finished product cheese;
7) emulsification is carried out to raw mixture, add antioxidant simultaneously, and make it under the environment of 65 DEG C, stir 3 minutes with the speed of 60rpm, obtain semi-finished product cheese;
8) carry out surperficial liquid nitrogen to the semi-finished product cheese obtained in step 7) to spray instantaneously, and natural air drying;
9) carry out sterile filling, nitrogen-filled packaging to the semi-finished product cheese after process in step 8), cooling, obtains cheese finished product.
As a modification of the present invention, described step 2) whipping process of Raw mixture is carry out stirring 5 minutes with the speed of 900rmp, until mixture is thick pasty mass; Emulsification whipping process in described step 7) is carry out stirring 4 minutes with the speed of 30rmp.
As of the present invention another kind improve, in described step 8) surperficial liquid nitrogen spray instantaneously after semi-finished product cheese surface temperature be-2 DEG C.
Compared to prior art, tool of the present invention has the following advantages:
The cheese adopting natural cheeses to be equipped with milk solids raw material and all kinds of auxiliary material to obtain, keeping rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components contained by natural cheeses simultaneously, make its mouthfeel more horn of plenty, and improve the characteristic of the necessary refrigeration storage of natural cheeses, it is made to preserve at normal temperatures, be more convenient for transport and storage.The nuts such as peanut, walnut, fibert are added in cheese, it all includes a large amount of protein, unrighted acid, lecithin, inorganic salts and vitamin, often edible, very helpful to improving brain nutrition supply, the wild jujube simultaneously inserted in cheese, it has quite abundant vitamin C, vitamin C namely containing 1380 milligrams in every 100 grams of wild jujubes, vitamin C promote brain cell structure firm, prevent from playing sizable effect in brain cell structural relaxation and deflation, and can prevent the neural tubule of conveying nutriment from blocking, attenuate, relaxing.Absorbing enough vitamin Cs can make neural tubule permeability take a turn for the better, and makes brain successfully obtain nutritional supplementation in time, thus makes mental improvement, and intelligence improves; The sour-sweet mouthfeel of wild jujube also can increase the local flavor of cheese simultaneously.
Multiple natural cheeses is added in manufacture craft by the cheese with brain-invigorating of the present invention, and it can produce diversified mouthfeel; Meanwhile, because cheese is different with its maturation time, the strong degree of mouthfeel can change, and maturation time its mouthfeel of cheese more of a specified duration is more strong, and the shorter cheese mouthfeel of maturation time is comparatively pure and fresh, and is easy to processing and fabricating; The present invention, based on cheese more than June in maturity period, chooses the cheese of multiple Different ripening stages, while guaranteeing that finished product cheese mouthfeel is strong, makes its manufacturing process more easy.
Adding walnut oil and peanut oil in fat preparation in cheese raw material, more useful effect can be played coordinating the nut granule in cheese to human body brain health, in addition, because bean product are had an appointment the good protein of 40%, can with egg, milk matches in excellence or beauty, simultaneously, they are also containing more lecithin, calcium, iron, vitamin B1, vitamin B2 etc., it is desirable brain-care foods, therefore in fat preparation, add soybean oil be also conducive to brain health, containing palmitic acid 7% ~ 10% in soybean oil, stearic acid 2% ~ 5%, arachidic acid 1% ~ 3%, oleic acid 22% ~ 30%, linoleic acid 50% ~ 60%, linolenic acid 5% ~ 9%, and the Fatty acid compositions of soybean oil is better, it contains abundant linoleic acid, have and reduce serum cholesterol content significantly, effect of angiocardiopathy preventing, vitamin E also containing volume in soybean, vitamin D and abundant lecithin, health is all highly profitable, in addition, human consumption's absorptivity of soybean oil is up to 98%, and it is not only healthy for human body brain, is also a kind of edible oil of health to Whole Body.
In the preparation process of cheese, by cheese is cut into fritter, it is made more easily to process; Make it melt at short notice by high-temperature stirring, and more class constituent is better merged.TRANSIENT HIGH TEMPERATURE sterilization effectively achieves the bacterium virus killing that disappears to its cheese; Emulsion process can improve the viscosity of cheese product, changes the matter structure of product; Carry out liquid nitrogen to cheese product surface to spray instantaneously, its surface can be made to produce duricrust, be convenient to transport on the one hand, can mouthfeel be promoted on the other hand, and make its cheese inside not be subject to pollution.
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned embodiment, also comprises the technical scheme be made up of above technical characteristic.
Claims (10)
1. one kind has the cheese of brain-invigorating, it is characterized in that, described cheese is by following component forming by its percentage by weight: natural cheeses 5% ~ 30%, fat preparation 12% ~ 23%, milk solids raw material 8% ~ 30%, stabilizing agent 0.6% ~ 2.7%, emulsifying agent 2% ~ 8%, antioxidant 0.1% ~ 0.2%, emulsification salt 1% ~ 1.8%, acidity regulator 0.3% ~ 0.5%, peanut 5% ~ 10%, walnut 5% ~ 10%, fibert 3% ~ 5%, wild jujube 3% ~ 5%, all the other compositions are water.
2. according to the cheese with brain-invigorating according to claim 1, it is characterized in that, described natural cheeses adopts to cut and reaches cheese, up to the combination of one or more in cheese, toll bar tal fibre cheese, rare cream cheese, horse rope cheese, red ripple cheese, Ida cheese and farmers''s cheese.
3. according to the cheese with brain-invigorating described in claim 1 or 2, it is characterized in that, in described natural cheeses, the cheese of ripe more than 10 months accounts for 15% ~ 20% of natural cheeses overall weight, the cheese of ripe more than 8 months accounts for 20% ~ 30% of natural cheeses oeverall quality, the cheese of ripe more than 6 months accounts for 20% ~ 30% of natural cheeses oeverall quality, the cheese of ripe more than 4 months accounts for 15% ~ 20% of natural cheeses oeverall quality, and maturation 2 months and immature cheese account for 10% ~ 20% of natural cheeses oeverall quality.
4. according to the cheese with brain-invigorating according to claim 1, it is characterized in that, described fat preparation adopts butter, rare cream, palm oil, coconut oil, rapeseed oil, sunflower oil, olive oil, high oleic sunflower oil, one or more combination in high oleic safflower oil, is mixed with peanut oil, walnut oil, soybean oil.
5. according to the cheese with brain-invigorating described in claim 1 or 4, it is characterized in that, described milk solids raw material adopts one or more the combination in the sour sodium of junket unit, lactoprotein, whole-fat milk powder, skimmed milk powder, whey powder, WPC.
6. according to the cheese with brain-invigorating described in claim 1 or 4, it is characterized in that, described stabilizing agent select carragheen, gelatin, gellan gum, xanthans, konjac glucomannan, locust bean gum, thorn Chinese parasol tree compared with, Arabic gum, guar gum, tragacanth, flaxseed gum, agar, marine alga acids, modified starch, sodium carboxymethylcellulose, the combination of one or more in pectin.
7., according to the cheese with brain-invigorating described in claim 1,2,4 any one, it is characterized in that, described emulsification salt selects phosphate or citrate; Described acidity regulator selects citric acid or acetic acid.
8. there is a preparation method for the cheese of brain-invigorating, it is characterized in that, described in there is the cheese of brain-invigorating preparation method comprise following processing step:
1) get appropriate natural cheeses according to percentage by weight, fat preparation, milk solids raw material shear, become the cubic block that length is 5 ~ 8 centimetres;
2) mixed by the cubic block after above-mentioned shearing, add stabilizing agent, emulsifying agent, emulsification salt, acidity regulator and water simultaneously, and be heated to 60 ~ 80 DEG C according to percentage by weight, heating is stirred simultaneously;
3) to step 2) in heating after raw mixture carry out TRANSIENT HIGH TEMPERATURE sterilization, make it under the environment of 130 ~ 145 DEG C, keep heating 4 ~ 10 seconds;
4) raw mixture after above-mentioned sterilization is quickly cooled to 60 ~ 75 DEG C in 1 ~ 5 minute, and keeps heating 3 ~ 7 minutes at this temperature;
5) get appropriate peanut, walnut, fibert according to percentage by weight, it being shelled respectively, to smash be 40 ~ 50 object particles, pours semi-finished product cheese into, and stir after being mixed;
6) get appropriate wild jujube according to percentage by weight, by its stoning, heat 5 ~ 8 minutes under the environment of 50 ~ 65 DEG C, the wild jujube after heating is inserted in mixer and stirs into mud, mix with semi-finished product cheese;
7) emulsification is carried out to raw mixture, add antioxidant simultaneously, and make it under the environment of 50 ~ 65 DEG C, stir 3 ~ 15 minutes with the speed of 10 ~ 60rpm, obtain semi-finished product cheese;
8) carry out surperficial liquid nitrogen to the semi-finished product cheese obtained in step 7) to spray instantaneously, and natural air drying;
9) carry out sterile filling, nitrogen-filled packaging to the semi-finished product cheese after process in step 8), cooling, obtains cheese finished product.
9. according to the preparation method with the cheese of brain-invigorating according to claim 8, it is characterized in that, described step 2) whipping process of Raw mixture is carry out stirring 5 ~ 10 minutes with the speed of 700 ~ 900rmp, until mixture is thick pasty mass; Emulsification whipping process in described step 7) is carry out stirring 4 ~ 7 minutes with the speed of 15 ~ 30rmp.
10., according to the preparation method with the cheese of brain-invigorating described in claim 8 or 9, it is characterized in that, in described step 8) surperficial liquid nitrogen spray instantaneously after semi-finished product cheese surface temperature be-2 ~ 2 DEG C.
Priority Applications (1)
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| CN201510545549.3A CN105123966A (en) | 2015-08-31 | 2015-08-31 | Cheese having function of invigorating brain |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576240A (en) * | 2018-05-03 | 2018-09-28 | 北京工商大学 | A kind of nut taste makes traditional cheese and its manufacture craft again |
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| CN101223917A (en) * | 2008-01-10 | 2008-07-23 | 深圳市宝志得实业有限公司 | Walnut cheese and preparing process thereof |
| CN101297664A (en) * | 2008-06-24 | 2008-11-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Natural hard cheese with design and color and producing method thereof |
| CN101326940A (en) * | 2008-07-11 | 2008-12-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese for growth and method for producing the same |
| CN102687753A (en) * | 2012-06-26 | 2012-09-26 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
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| CN101223917A (en) * | 2008-01-10 | 2008-07-23 | 深圳市宝志得实业有限公司 | Walnut cheese and preparing process thereof |
| CN101297664A (en) * | 2008-06-24 | 2008-11-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Natural hard cheese with design and color and producing method thereof |
| CN101326940A (en) * | 2008-07-11 | 2008-12-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese for growth and method for producing the same |
| CN102687753A (en) * | 2012-06-26 | 2012-09-26 | 光明乳业股份有限公司 | Processed cheese and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576240A (en) * | 2018-05-03 | 2018-09-28 | 北京工商大学 | A kind of nut taste makes traditional cheese and its manufacture craft again |
| CN108576240B (en) * | 2018-05-03 | 2021-06-11 | 北京工商大学 | Nut-flavor reproduced traditional cheese and preparation process thereof |
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Application publication date: 20151209 |