Acid-cured vegetable and fruit cheese and preparation method thereof

Abstract

The invention relates to acid-cured vegetable and fruit cheese and a preparation method thereof. The acid-cured vegetable and fruit cheese comprises the following components in part by weight: 90 to 95 parts of cheese semi-finished product subjected to acid curing and whey discharging, 3 to 5 parts of any one of concentrated tomato juice, black currant juice, strawberry juice, celery juice, carrot juice and orange juice and less than or equal to 5 parts of one or two of salt and sugar. The preparation method comprises the following steps of: performing filtering, impurity removal, acid curing and whey discharging on raw milk to obtain the cheese semi-finished product for later use; pulping one of tomatoes, black currants, strawberries, celery, carrots and oranges serving as raw materials, concentrating and sterilizing to obtain the concentrated tomato juice, black currant juice, strawberry juice, celery juice, carrot juice or orange juice for later use; and mixing the cheese semi-finished product for later use, the juice for later use and one or two of the salt and the sugar fully in the ratio, squeezing for forming, placing, cutting and drying to obtain a finished product. The acid-cured vegetable and fruit cheese can improve mouthfeel and is comprehensive in nutrition, and the preparation method is economic and practical and easy to operate.

Description

technical field [0001] The invention relates to a cheese product and a preparation method thereof, in particular to a curd fruit and vegetable cheese and a preparation method thereof. Background technique [0002] Cheese is a concentrated dairy product made from fresh milk, which is fermented with lactic acid bacteria or directly added with rennet. It is a health food recognized worldwide. Cheese contains trace mineral elements such as sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium, iron, zinc and fat-soluble vitamin A, carotene and water-soluble vitamins B1, B2, B6, B12, niacin, Pantothenic acid, biotin and other nutrients. In addition to being beneficial to the development of bones and teeth, calcium and phosphorus in it play an important role in physiological metabolism. The degradation and absorption rate of protein and lipid in cheese reaches 96-98%. In the process of making ordinary cheese, the casein in milk is coagulated, and the whey is d...

AI Technical Summary

Problems solved by technology

At present, the finished cheese products are mainly based on the taste of Westerners. For example, the smell of milk is too strong, too salty, and too sour, which is not suitable for Chinese tastes. This is also the main factor restricting its development in China. In addition, the traditional Cheese is not nutritious enough, so it is urgent to develop a nutritious and comprehensive cheese product suitable for Chinese tastes