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Cheese grain juice drink and preparation method thereof

A technology for fruit juice and cheese, applied in the field of cheese grain juice drinks and preparation thereof, can solve the problems of inability to obtain long-term uniform suspension and good taste fusion, and achieve the effects of three-dimensional rich taste, high nutritional value and rich taste.

Active Publication Date: 2015-07-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention solves the defect in the prior art that it is impossible to produce a long-term uniform suspension and a good taste fusion cheese juice drink, and provides a cheese juice drink and a preparation method thereof

Method used

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  • Cheese grain juice drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] In this example, the granules of the natural cheese used were prepared by the following preparation method: pasteurize 10kg of milk at 75°C for 15s for a short time, cool to 32°C, add 0.07g of starter, and ferment at 32°C 60 minutes until the pH is 6.0, add 0.17g rennet in saline solution, let the curd stand for 30 minutes, cut the curd and drain 40wt% whey, then heat up to 38°C within 30 minutes under stirring , put the curd milk on top of each other, place it for 2 hours, put it into the mold to form a block, let it stand for 7 hours, vacuum pack it with a Pack-age vacuum bag, mature it at 10°C for 3 months, and cut it into a side length of 3mm cube, that is. The pH of the granules of the natural cheese was 5.0.

[0048] A kind of preparation method of cheese fruit juice drink, it comprises the following steps:

[0049] (1) Mix 1kg of cantaloupe juice with 2g of gellan gum, homogenize at 20MPa pressure and 65°C, sterilize at 108°C for 15s, cool to 32°C to obtain the...

Embodiment 2

[0052] In this example, the granules of natural cheese used were prepared by the following preparation method: 10 kg of milk was heat-treated at 89° C. for 3 minutes, cooled to 28° C., 0.05 g of starter was added, and fermented at 28° C. for 70 minutes to When the pH is 7.0, add salt solution containing 0.2g rennet to curd the milk, let the curd stand for 40 minutes, cut the curd and drain 50wt% whey, then heat up to 42°C within 40 minutes under stirring, Stack the curds, place them for 1 hour, put them into the mold to form a block, let them stand for 12 hours, vacuum pack them with a Pack-age vacuum bag, mature them at 14°C for 4 months, and cut them to a side length of 2mm The cube of is obtained. The pH of the granules of the natural cheese was 4.95.

[0053] A kind of preparation method of cheese fruit juice drink, it comprises the following steps:

[0054] (1) Mix 1 kg of grape juice, 0.8 g of gellan gum, and 0.8 g of sodium alginate, homogenize under a pressure of 15 ...

Embodiment 3

[0057] In this example, the natural cheese granules used were prepared by the following preparation method: 10 kg of goat milk was heat-treated at 90° C. for 3 minutes, cooled to 32° C., 0.08 g of starter was added, and fermented at 32° C. for 60 minutes When the pH is 6.5, add salt solution containing 0.5g rennet to curd the milk, let the curd stand for 40 minutes, cut the curd and drain 50wt% whey, and then heat up to 40°C within 50 minutes under stirring , stack the curd milk, place it for 1.5 hours, put it into the mold to form a block, let it stand for 10 hours, vacuum pack it with a Pack-age vacuum bag, mature it at 12°C for 3 months, and cut it into a side length of 4mm cube, that is. The pH of the granules of the natural cheese was 5.2.

[0058] A kind of preparation method of cheese fruit juice drink, it comprises the following steps:

[0059] (1) Mix 1kg apple juice, 0.4g gellan gum and 2g konjac gum, homogenize at 25MPa pressure and 60°C, sterilize at 110°C for 10...

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Abstract

The invention discloses cheese grain juice drink and a preparation method thereof. The preparation method comprises the following steps: (1) mixing juice with a stabilizer at the mass ratio of (100:0.1) to (100:0.5), homogenizing, sterilizing at 106-110 DEG C for 10-20s, and cooling to obtain a mixture, wherein the stabilizer is one or more out of gellan gum, sodium alga acid, konjac glucomannan, carrageenan, sodium carboxymethylcellulose and xanthan gum; (2) mixing natural cheese grain with the mixture at the ratio of (20-50g): 1,000mL, wherein the natural cheese is hard ripe cheese; the mature period of the natural cheese is 3-4 months. According to the cheese grain juice drink disclosed by the invention, independent nutritional ingredients in the cheese and the juice can be kept, the cheese grain can stably and evenly float in the juice for a long period of time, and the cheese grain juice drink is good in stability, strong in chewiness, abundant in mouthfeel, nutrient and healthy.

Description

technical field [0001] The invention relates to a cheese grain juice drink and a preparation method thereof. Background technique [0002] Cheese is recognized as a good nutritional product. The yield of cheese made from milk is about 7-10%. In addition to high-quality protein, cheese also contains sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium and other trace minerals, iron, zinc and fat-soluble vitamins. A. Carotene, and water-soluble vitamins B1, B2, B6, B12, niacin, pantothenic acid, biotin and other components, these substances have many important physiological functions. [0003] Pure fruit juice, like fresh fruit, is rich in vitamins. For example, the content of vitamin C and carotene in 100% orange juice is relatively high. Drinking a glass of 250ml high-quality 100% orange juice can basically meet the daily nutritional needs of vitamin C for adults. Carotene can be partially converted into vitamin A in the human body. , It also has a str...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/62
CPCA23C19/0323A23L2/02A23L2/52A23L2/62A23V2002/00A23V2200/216A23V2200/30A23V2250/5054A23V2250/5026A23V2250/5066A23V2250/5036A23V2250/5024A23V2250/51082A23V2250/5086
Inventor 焦晶凯郭本恒刘振民莫蓓红郑远荣石春权朱培孙颜君凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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