CN109769957A - A kind of aloe Kiwi berry green tea flavored processed cheese and preparation method thereof - Google Patents
A kind of aloe Kiwi berry green tea flavored processed cheese and preparation method thereof Download PDFInfo
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- CN109769957A CN109769957A CN201910065013.XA CN201910065013A CN109769957A CN 109769957 A CN109769957 A CN 109769957A CN 201910065013 A CN201910065013 A CN 201910065013A CN 109769957 A CN109769957 A CN 109769957A
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Abstract
The invention discloses a kind of aloe Kiwi berry green tea flavored processed cheeses, which is characterized in that includes natural cheese, stabilizer, auxiliary and condiment, green tea powder, Aloe original juice, kiwi-fruit juice and water；The natural cheese of crushing, green tea powder and water are blended in and melt heating and melting in pot, then it will be mixed after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with the natural cheese of thawing, temperature stirring is reduced, refrigeration molding obtains flavor processed cheese.The processed cheese of composite flavor provided by the invention can not influence in the case of the texture of processed cheese, by the way that Aloe original juice, kiwi-fruit juice and green tea powder are added in the production of processed cheese, the effective component of aloe, Kiwi berry and green tea is set to become the organic component of processed cheese, make to increase the nutritional ingredient in aloe and Kiwi berry in product, and it is enriched antioxidant-tea polyphenols, the nutritive value of product is improved, while also enriching the kind of processed cheese.
Description
Technical field
The invention belongs to dairy product processing fields, and in particular to a kind of aloe Kiwi berry green tea flavored processed cheese and its system
Preparation Method.
Background technique
Cheese (cheese) also known as cheese, are a kind of milk products of fermentation, and property has similar to common yoghurt
Place is made by fermentation process, and also all containing can be with the lactic acid bacteria of health care, but the concentration of cheese is more than Yoghourt
Height, almost solid food, nutritive value are also therefore more abundant.
Per kilogram cheese product is concentrated by 10 kilograms of milk, protein rich in, calcium, fat, phosphorus
And vitamins and other nutritious components, it is pure natural food.For technique, cheese is the milk of fermentation；For nutrition, cheese
It is the milk of concentration.Cheese is also the Mongols of NW China, and the nomadic traditional food such as Kazak claims in the Inner Mongol
For dried milk cake, it is commonly called as newborn cake in Xinjiang, the cheese parched completely is called milk pimple, and the most country of world export cheese is lotus
It is blue.
Cheese is divided into natural cheese and processed cheese.Processed cheese, also known as process cheese, processing cheese or recombination cheese,
It is to add emulsifier after crushed, stabilizer melts using the natural cheese of a kind or 2 kinds differing maturity as primary raw material
Product.Spice, seasoning can be needed to add according to different taste in process, most formed afterwards through cooling packing.
Its flavor is soft, is easy to processing in manufacture to cater to the needs of different consumers, and have the longer shelf-life.It makes again
Cheese have wide selling market, the new varieties of processed cheese are quickling increase currently on the market, producer by using
Flavor densifier selects the methods of suitable emulsifier, adjustment supplementary material proportion to improve processing technology to increase varieties and designs.
Abroad in Recent Years is quite active to the research of processed cheese, the technical level with higher in research and development and manufacture.
Briefly, natural cheese is made of the cream, and processed cheese is made of the natural cheese.Natural cheese is
A kind of " food living ", containing active flora and organized enzyme, under refrigerated conditions also in growth metabolism, to make the sense organ of cheese
Characteristic constantly changes.Therefore, natural cheese needs to refrigerate, and has certain time limit the shelf-life under refrigerated conditions.?
Cheese export to tropical climate country thus become a very difficult thing, development need one kind of trade be easy to save and
The cheese of transport.Processed cheese comes into being like this.
The great advantage of processed cheese is thus to extend the shelf-life, and to storage within the shelf-life through Overheating Treatment
The requirement of condition is so stringent not as natural cheese.In addition to this, processed cheese can use the waste production of natural cheese,
Reduce the loss of factory.Importantly, can add various flavor materials in reproduced cheese, product taste is abundant, state and
Packaged form instant edible, thus consume traditional country without cheese in Japan, South Korea, China etc. and received first.
Good processed cheese should have hardness and elasticity appropriate, however due to cheese material maturity in producing
It is low, caseinolytic amount is few, pH value is too low or fat content is insufficient, dissolve not exclusively etc. reasons, cause product tissue really up to the mark, shadow
Ring the quality of processed cheese.Selection production acid amount is strong, produces fragrance energy good, large viscosity, the thermophilus strain for having appropriate proteolytic, just
In the formation of grumeleuse, the production cycle can be shortened, the lactose residual quantity in product, hot browning characteristic is reduced, advantageously form tool
There is the product of good function characteristic and appearance.
Therefore, a kind of aloe Kiwi berry green tea flavored processed cheese and preparation method thereof is suggested.
Summary of the invention
The present invention is in order to provide a kind of snack food of the eating as opening of aloe Kiwi berry green tea flavored processed cheese, with rich
The production and living of the rich.
It is primary to solve the object of the present invention is to provide one kind aloe Kiwi berry green tea flavored processed cheese and preparation method thereof
Determined the technical problem being added to Aloe original juice, kiwi-fruit juice and green tea ingredient in processed cheese, make its do not destroy make again it is dry
The essential attribute of junket, and processed cheese can be made to absorb aloe, Kiwi berry and the advantages of green tea ingredient, be perfectly combined it.
The effect of aloe, which has, to be sterilized, is anti-inflammatory, is improved and is immunized, is antitumor, energy stomach invigorating, promoting blood circulation；
Kiwi berry can improve cheese color, and carrotene rich in and vitamin C, and having prevents cheese fat
Acid oxidase is the effect of low grade aldehyde；
Green tea also can be improved cheese flavor, have the function of that reduction by three is high.
The aloe Kiwi berry green tea flavored processed cheese, mass percent are as follows:
Natural cheese: 50~60%；
Stabilizer: 0.5~1%；
Auxiliary and condiment: 1~2%；
Green tea powder: 1~2%；
Aloe original juice 7~10%；
Kiwi-fruit juice 8~10%；
The water of surplus；
Wherein natural cheese, water are major ingredient, supplemented by stabilizer, green tea powder, Aloe original juice, kiwi-fruit juice and auxiliary and condiment
Material.
The natural cheese is toll bar cheese, one or both of Gouda cheese.
The maturity of the Gouda cheese is one month, and the maturity of toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
One or more.
The auxiliary and condiment is one or more of white granulated sugar, salt, lactic acid, citric acid, essence.
The aloe Kiwi berry green tea flavored processed cheese preparation method, first by the natural cheese of crushing, green tea powder and water
Be blended in melt pot in heating and melting, then by after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with melt
The natural cheese of change mixes, and temperature stirring is reduced, to obtain flavor processed cheese.
The specific steps of the method are as follows:
(1) raw material is weighed by following mass percentage composition: natural cheese 50~60%, stabilizer 0.5~1%, seasoning
Auxiliary material 1~2%, green tea powder: 1~2%, Aloe original juice 7~10%, kiwi-fruit juice 8~10%, surplus are water；
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 70~80 DEG C of heating and meltings, so
Afterwards by auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, mixed with the natural cheese that above-mentioned thawing obtains
It is even；
(3) mixture temperature of above-mentioned steps (2) is reduced to 40~50 DEG C, 10~20min is stirred with 1500r/min；
(4) it processed cheese will dispense obtained in step (3), it is cooling in 0~4 DEG C of refrigerator or room temperature is cooling protects
It deposits.
The invention proposes a kind of processed cheeses of composite flavor, can greatly enrich people's making again to different taste
The selection of cheese, in the case of processed cheese of the invention can not influence the texture of processed cheese, by by Aloe original juice, macaque
Peach juice and green tea powder are added in the production of processed cheese, and the effective component of aloe, Kiwi berry and green tea is made to become processed cheese
Organic component, make to increase the nutritional ingredient in aloe and Kiwi berry in product, and it is more to be enriched antioxidant-tea
Phenol improves the nutritive value of product, while also enriching the kind of processed cheese.
The preparation method is that green tea powder first with water and cheese Hybrid Heating, be more conducive to flavor in green tea at
Point with the combination of cheese, and the auxiliary material of this patent has fruits and vegetables class, and chance high temperature is also easy to produce boiling taste, therefore is added after need to cooling down.
Lipase can be generated in cheese maturation, lipolysis can be fatty acid, the oxidation meeting of fatty acid by lipase
Generation bad flavor, and vitamin C rich in Kiwi berry, can prevent fatty acid oxidation, bad flavor is prevented to generate.
Also SOD rich in aloe, polysaccharide and vitamin.And fruits and vegetables ingredient is added in cheese can also increase the fruit of cheese
Fragrance.
Specific embodiment
The present invention is further described below by way of example, it should be noted that these examples are only used for the purpose of illustration, certainly
It does not limit the scope of the invention.
The following detailed description of the preferred embodiment of the present invention.
Specific embodiment
The following detailed description of the preferred embodiment of the present invention.
Embodiment 1: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese, the aloe Kiwi berry is green
Tea flavor processed cheese, mass percent are as follows:
Natural cheese: 50%；Stabilizer: 0.8%；Auxiliary and condiment: 1.5%；Green tea powder: 1%；Aloe original juice 7%；Macaque
Peach juice 10%；The water of surplus；
Wherein natural cheese, water are major ingredient, supplemented by stabilizer, green tea powder, Aloe original juice, kiwi-fruit juice and auxiliary and condiment
Material.
The natural cheese is toll bar cheese.
The maturity of the toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any one.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any two in essence.
The aloe Kiwi berry green tea flavored processed cheese preparation method, first by the natural cheese of crushing, green tea powder and water
Be blended in melt pot in heating and melting, then by after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with melt
The natural cheese of change mixes, and temperature stirring is reduced, to obtain flavor processed cheese.
The specific steps of the method are as follows:
In melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 80 DEG C of heating and meltings, it then will seasoning
Auxiliary material, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；Later
Mixture temperature is reduced to 45 DEG C, 10min is stirred with 1500r/min；Finally obtained processed cheese is dispensed, in 0
~4 DEG C of refrigerators coolings or room temperature cooling preservation.
Embodiment 2: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese, the aloe Kiwi berry is green
Tea flavor processed cheese, mass percent are as follows:
Natural cheese: 55%；Stabilizer: 1%；Auxiliary and condiment: 2%；Green tea powder: 2%；Aloe original juice 10%；Kiwi berry
Juice 9%；The water of surplus；
Wherein natural cheese, water are major ingredient, supplemented by stabilizer, green tea powder, Aloe original juice, kiwi-fruit juice and auxiliary and condiment
Material.
The natural cheese is toll bar cheese.
The maturity of the toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any two kinds.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any one in essence.
The aloe Kiwi berry green tea flavored processed cheese preparation method, first by the natural cheese of crushing, green tea powder and water
Be blended in melt pot in heating and melting, then by after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with melt
The natural cheese of change mixes, and temperature stirring is reduced, to obtain flavor processed cheese.
The specific steps of the method are as follows:
In melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 75 DEG C of heating and meltings, it then will seasoning
Auxiliary material, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；Later
Mixture temperature is reduced to 43 DEG C, 18min is stirred with 1500r/min；Finally obtained processed cheese is dispensed, in 0
~4 DEG C of refrigerators coolings or room temperature cooling preservation.
Embodiment 3: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese, the aloe Kiwi berry is green
Tea flavor processed cheese, mass percent are as follows:
Natural cheese: 60%；Stabilizer: 0.5%；Auxiliary and condiment: 1.3%；Green tea powder: 1.8%；Aloe original juice 8%；Mi
Monkey peach juice 8.5%；The water of surplus；
Wherein natural cheese, water are major ingredient, supplemented by stabilizer, green tea powder, Aloe original juice, kiwi-fruit juice and auxiliary and condiment
Material.
The natural cheese is Gouda cheese.
The maturity of the Gouda cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any three kinds.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any four in essence.
The aloe Kiwi berry green tea flavored processed cheese preparation method, first by the natural cheese of crushing, green tea powder and water
Be blended in melt pot in heating and melting, then by after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with melt
The natural cheese of change mixes, and temperature stirring is reduced, to obtain flavor processed cheese.
The specific steps of the method are as follows:
In melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 70 DEG C of heating and meltings, it then will seasoning
Auxiliary material, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；Later
Mixture temperature is reduced to 50 DEG C, 20min is stirred with 1500r/min；Finally obtained processed cheese is dispensed, in 0
~4 DEG C of refrigerators coolings or room temperature cooling preservation.
Embodiment 4: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese, the aloe Kiwi berry is green
Tea flavor processed cheese, mass percent are as follows:
Natural cheese: 58%；Stabilizer: 0.5%；Auxiliary and condiment: 1%；Green tea powder: 1%；Aloe original juice 9%；Kiwi berry
Juice 9.5%；The water of surplus；
Wherein natural cheese, water are major ingredient, supplemented by stabilizer, green tea powder, Aloe original juice, kiwi-fruit juice and auxiliary and condiment
Material.
The natural cheese is Gouda cheese.
The maturity of the Gouda cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any four.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any three kinds in essence.
The aloe Kiwi berry green tea flavored processed cheese preparation method, first by the natural cheese of crushing, green tea powder and water
Be blended in melt pot in heating and melting, then by after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with melt
The natural cheese of change mixes, and temperature stirring is reduced, to obtain flavor processed cheese.
The specific steps of the method are as follows:
In melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 73 DEG C of heating and meltings, it then will seasoning
Auxiliary material, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；Later
Mixture temperature is reduced to 48 DEG C, 13min is stirred with 1500r/min；Finally obtained processed cheese is dispensed, in 0
~4 DEG C of refrigerators coolings or room temperature cooling preservation.
Embodiment 5: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese, the aloe Kiwi berry is green
Tea flavor processed cheese, mass percent are as follows:
Natural cheese: 53%；Stabilizer: 0.6%；Auxiliary and condiment: 1.5%；Green tea powder: 2%；Aloe original juice 7.5%；Mi
Monkey peach juice 9%；The water of surplus；
Wherein natural cheese, water are major ingredient, supplemented by stabilizer, green tea powder, Aloe original juice, kiwi-fruit juice and auxiliary and condiment
Material.
The natural cheese is toll bar cheese and Gouda cheese.
The maturity of the Gouda cheese is one month, and the maturity of toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any five kinds.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any one in essence.
The aloe Kiwi berry green tea flavored processed cheese preparation method, first by the natural cheese of crushing, green tea powder and water
Be blended in melt pot in heating and melting, then by after auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution with melt
The natural cheese of change mixes, and temperature stirring is reduced, to obtain flavor processed cheese.
The specific steps of the method are as follows:
In melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 72 DEG C of heating and meltings, it then will seasoning
Auxiliary material, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；Later
Mixture temperature is reduced to 45 DEG C, 15min is stirred with 1500r/min；Finally obtained processed cheese is dispensed, in 0
~4 DEG C of refrigerators coolings or room temperature cooling preservation.
Embodiment 6: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese preparation method, steps
Are as follows:
(1) raw material is weighed by following mass percentage composition: natural cheese 60%, stabilizer 0.9%, auxiliary and condiment
1.8%, green tea powder: 1.3%, Aloe original juice 9.5%, kiwi-fruit juice 8.5%, surplus are water；
The natural cheese is Gouda cheese.
The maturity of the Gouda cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any five kinds.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any one in essence.
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 75 DEG C of heating and meltings, then will
Auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；
(3) mixture temperature of above-mentioned steps (2) is reduced to 40 DEG C, 20min is stirred with 1500r/min；
(4) it processed cheese will dispense obtained in step (3), it is cooling in 0~4 DEG C of refrigerator or room temperature is cooling protects
It deposits.
Embodiment 7: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese preparation method, steps
Are as follows:
(1) weigh raw material by following mass percentage composition: natural cheese 50%, stabilizer 1%, auxiliary and condiment 1.4%,
Green tea powder: 1.5%, Aloe original juice 10%, kiwi-fruit juice 8%, surplus are water；
The natural cheese is toll bar cheese.
The maturity of the toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any four.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any two in essence.
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 80 DEG C of heating and meltings, then will
Auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；
(3) mixture temperature of above-mentioned steps (2) is reduced to 50 DEG C, 18min is stirred with 1500r/min；
(4) it processed cheese will dispense obtained in step (3), it is cooling in 0~4 DEG C of refrigerator or room temperature is cooling protects
It deposits.
Embodiment 8: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese preparation method, steps
Are as follows:
(1) raw material is weighed by following mass percentage composition: natural cheese 53%, stabilizer 0.7%, auxiliary and condiment
1.3%, green tea powder: 1.8%, Aloe original juice 8.5%, kiwi-fruit juice 9.5%, surplus are water；
The natural cheese is toll bar cheese and Gouda cheese.
The maturity of the Gouda cheese is one month, and the maturity of toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any two.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any three kinds in essence.
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 78 DEG C of heating and meltings, then will
Auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；
(3) mixture temperature of above-mentioned steps (2) is reduced to 43 DEG C, 15min is stirred with 1500r/min；
(4) it processed cheese will dispense obtained in step (3), it is cooling in 0~4 DEG C of refrigerator or room temperature is cooling protects
It deposits.
Embodiment 9: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese preparation method, steps
Are as follows:
(1) raw material is weighed by following mass percentage composition: natural cheese 58%, stabilizer 0.8%, auxiliary and condiment
1.5%, green tea powder: 1.3%, Aloe original juice 7%, kiwi-fruit juice 10%, surplus are water；
The natural cheese is toll bar cheese.
The maturity of the toll bar cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any three kinds.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any four in essence.
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 76 DEG C of heating and meltings, then will
Auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；
(3) mixture temperature of above-mentioned steps (2) is reduced to 48 DEG C, 13min is stirred with 1500r/min；
(4) it processed cheese will dispense obtained in step (3), it is cooling in 0~4 DEG C of refrigerator or room temperature is cooling protects
It deposits.
Embodiment 10: present embodiment discloses a kind of aloe Kiwi berry green tea flavored processed cheese preparation method, steps
Are as follows:
(1) weigh raw material by following mass percentage composition: natural cheese 55%, stabilizer 1%, auxiliary and condiment 1.8%,
Green tea powder: 1%, Aloe original juice 7%, kiwi-fruit juice 8%, surplus are water；
The natural cheese is Gouda cheese.
The maturity of the Gouda cheese is one month.
The stabilizer is locust bean gum, in carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate
Any one.
The auxiliary and condiment is white granulated sugar, salt, lactic acid, citric acid, any three kinds in essence.
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 78 DEG C of heating and meltings, then will
Auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；
(3) mixture temperature of above-mentioned steps (2) is reduced to 45 DEG C, 10min is stirred with 1500r/min；
(4) it processed cheese will dispense obtained in step (3), it is cooling in 0~4 DEG C of refrigerator or room temperature is cooling protects
It deposits.
Above-described is only the present invention/invention preferred embodiment, it is noted that for the ordinary skill of this field
For personnel, without departing from the concept of the premise of the invention, several changes and improvements can also be made, these belong to this
The protection scope of invention.
Claims (8)
1. a kind of aloe Kiwi berry green tea flavored processed cheese, which is characterized in that the following ingredient comprising mass percent:
Natural cheese: 50~60%；
Stabilizer: 0.5~1%；
Auxiliary and condiment: 1~2%；
Green tea powder: 1~2%；
Aloe original juice 7~10%；
Kiwi-fruit juice 8~10%；
The water of surplus；
By the natural cheese of crushing, green tea powder and water be blended in melt pot in heating and melting, then by auxiliary and condiment, stabilizer,
It is mixed after Aloe original juice and kiwi-fruit juice mixed dissolution with the natural cheese of thawing, reduces temperature stirring, refrigeration molding obtains wind
Flavor processed cheese.
2. aloe Kiwi berry green tea flavored processed cheese as described in claim 1, which is characterized in that the natural cheese is card
Door cheese, one or both of Gouda cheese, the maturity of the Gouda cheese are one month, and the maturity of toll bar cheese is
One month.
3. aloe Kiwi berry green tea flavored processed cheese as described in claim 1, which is characterized in that the stabilizer is locust tree
One or more of bean gum, carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate.
4. aloe Kiwi berry green tea flavored processed cheese as described in claim 1, which is characterized in that the auxiliary and condiment is white
One or more of granulated sugar, salt, lactic acid, citric acid, essence.
5. a kind of preparation method of aloe Kiwi berry green tea flavored processed cheese, which is characterized in that comprise the following steps:
(1) raw material is weighed by following mass percentage composition: natural cheese 50~60%, stabilizer 0.5~1%, auxiliary and condiment 1
~2%, green tea powder: 1~2%, Aloe original juice 7~10%, kiwi-fruit juice 8~10%, surplus are water；
(2) in melting pot, the natural cheese of crushing, green tea powder and water are first mixed in 70~80 DEG C of heating and meltings, then will
Auxiliary and condiment, stabilizer, Aloe original juice and kiwi-fruit juice mixed dissolution, the natural cheese obtained with above-mentioned thawing are uniformly mixed；
(3) mixture temperature of above-mentioned steps (2) is reduced to 40~50 DEG C, 10~20min is stirred with 1500r/min；
(4) it after the packing of the processed cheese obtained in step (3), is placed in 0~4 DEG C of environment and forms preservation or natural cooling
Preservation after molding.
6. the preparation method of aloe Kiwi berry green tea flavored processed cheese as claimed in claim 51, which is characterized in that described
Natural cheese is toll bar cheese, and one or both of Gouda cheese, the maturity of the Gouda cheese is one month, and toll bar is dry
The maturity of junket is one month.
7. the preparation method of aloe Kiwi berry green tea flavored processed cheese as claimed in claim 5, which is characterized in that described steady
Determining agent is one or more of locust bean gum, carragheen, guar gum, disodium hydrogen phosphate, sodium citrate, sodium tripolyphosphate.
8. the preparation method of aloe Kiwi berry green tea flavored processed cheese as claimed in claim 5, which is characterized in that the tune
Taste auxiliary material is one or more of white granulated sugar, salt, lactic acid, citric acid, essence.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN101480205A (en) * | 2009-02-06 | 2009-07-15 | 中国农业大学 | Green tea flavor processed cheese and preparation method thereof |
| CN101690523A (en) * | 2009-10-26 | 2010-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft fruit flower color cheese and production method thereof |
| JP2010105916A (en) * | 2008-10-28 | 2010-05-13 | Meiji Milk Prod Co Ltd | Process cheeses and method for preventing dental caries |
| CN103828933A (en) * | 2014-03-26 | 2014-06-04 | 光明乳业股份有限公司 | Processed cheese spread and preparation method thereof |
| CN108617789A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of aloe fruity yoghourt and preparation method thereof |
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2019
- 2019-01-23 CN CN201910065013.XA patent/CN109769957A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP2010105916A (en) * | 2008-10-28 | 2010-05-13 | Meiji Milk Prod Co Ltd | Process cheeses and method for preventing dental caries |
| CN101480205A (en) * | 2009-02-06 | 2009-07-15 | 中国农业大学 | Green tea flavor processed cheese and preparation method thereof |
| CN101690523A (en) * | 2009-10-26 | 2010-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft fruit flower color cheese and production method thereof |
| CN103828933A (en) * | 2014-03-26 | 2014-06-04 | 光明乳业股份有限公司 | Processed cheese spread and preparation method thereof |
| CN108617789A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of aloe fruity yoghourt and preparation method thereof |
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Application publication date: 20190521 |