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Method for preparing tigernut soft cheese

A technology of Yousha beans and Yousha bean juice, which is applied in the field of preparation of soft cheese products, to achieve the effect of smooth texture and good taste

Active Publication Date: 2015-05-06
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no emergence of a kind of cheese bean oil, especially a kind of soft cheese with added bean oil

Method used

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  • Method for preparing tigernut soft cheese
  • Method for preparing tigernut soft cheese
  • Method for preparing tigernut soft cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] refer to figure 1 , a kind of preparation method of oily bean soft cheese mainly comprises the following process steps:

[0078] (1) Preparation of milk oily bean juice: After the oily beans are picked, wash them to wash away the sediment attached to the surface of the beans, put the cleaned fresh oily beans into an oven at a temperature of 103°C, and bake For 48 minutes, grind the baked light yellow beans and pass through a 80-mesh sieve; mix the sifted oily bean powder with water at a ratio of 1:8, and use the ART high-speed homogenizer 3500rpm to rehydrate the mixture , homogenate for 25s, repeat the homogenization 3 times; mix the homogenized Yousha bean juice with fresh milk at a ratio of 1:5.5;

[0079] (2), mixed milk standardization: standardize the milk oil Sha bean juice after mixing;

[0080] (3) Sterilization of mixed milk: Sterilize the mixed milk of milk oil sha bean juice once (63°C, 30min);

[0081] (4), primary fermentation of yeast inoculation: the...

Embodiment 2

[0090] refer to figure 1 , a kind of preparation method of oily bean soft cheese mainly comprises the following process steps:

[0091](1) Preparation of milk oily bean juice: After the oily beans are picked, wash them to wash away the sediment attached to the surface of the beans, put the cleaned fresh oily beans into an oven at a temperature of 105°C, and bake After 50 minutes, grind the baked light yellow beans into powder and pass through a 90-mesh sieve; mix the sifted oily bean powder with water at a ratio of 1:9, and use the ART high-speed homogenizer 3800rpm to rehydrate the mixture , homogenate for 30s, repeat the homogenization 3 times; mix the homogenized Yousha bean juice with fresh milk in a ratio of 1:6;

[0092] (2), mixed milk standardization: standardize the milk oil Sha bean juice after mixing;

[0093] (3) Sterilization of mixed milk: Sterilize the mixed milk of milk oil sha bean juice once (63°C, 30min);

[0094] (4), primary fermentation of yeast inocu...

Embodiment 3

[0103] refer to figure 1 , a kind of preparation method of oily bean soft cheese mainly comprises the following process steps:

[0104] (1) Preparation of milk oily bean juice: After the oily beans are picked, wash them to wash away the sediment attached to the surface of the beans, put the cleaned fresh oily beans into an oven at a temperature of 106°C, and bake 51 minutes, grind the baked light yellow beans, and pass through a 100-mesh sieve; mix the sieved oily bean powder with water at a ratio of 1:10, and use the ART high-speed homogenizer 4000rpm to rehydrate the mixture , homogenate for 28s, repeat the homogenization 4 times; mix the homogenized Yousha bean juice with fresh milk in a ratio of 1:5.8;

[0105] (2), mixed milk standardization: standardize the milk oil Sha bean juice after mixing;

[0106] (3) Sterilization of mixed milk: Sterilize the mixed milk of milk oil sha bean juice once (63°C, 30min);

[0107] (4), primary fermentation of inoculated yeast: the s...

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Abstract

The invention relates to a method for preparing a soft cheese product, and particularly relates to a method for preparing tigernut soft cheese. The method for preparing the tigernut soft cheese is characterized by mainly comprising the following steps: preparing milk tigernut juice; standardizing mixed milk; sterilizing the mixed milk; inoculating saccharomycetes for first fermentation; sterilizing fermented milk; inoculating lactobacillus for second fermentation; curding milk; cutting the curded milk and draining whey; subjecting the obtained product to squeeze molding; drying the product with ultraviolet; and packaging and maturing the obtained product. The method disclosed by the invention is simple, economic and practical, is convenient to operate, is a method for preparing the tigernut soft cheese with mellow and good taste, which can effectively utilize the traditional Chinese medicine characteristics of tigernut and can greatly increase the digestion absorption rate of nutrients.

Description

technical field [0001] The invention relates to a method for preparing a soft cheese product, in particular to a method for preparing a soft cheese product made of oily beans. Background technique [0002] The nutrition of cheese is the concentration and essence of milk nutrition. The calcium contained in cheese is about 5-7 times that of milk; the protein it contains is 8.0-8.5 times that of milk. The protein content in cheese is relatively high, usually about 20g per 100g, due to the action of various enzymes, The protein is decomposed to a certain extent and easily absorbed by the human body, the absorption rate is as high as 96%-98%; part of the fat is degraded into unsaturated fatty acids, which helps to reduce the serum cholesterol of the human body and is beneficial to the prevention of cardiovascular diseases. [0003] Cyperus esculentus L. originated from the Nile River Basin in North Africa. It is a high-quality, high-yielding, comprehensive utilization of promisi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/093
Inventor 李宇辉王俊钢金新文刘成江郭安民吴洪斌胡维岗贾文婷宋方圆杨慧张强
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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