Microwave vacuum freeze-dried cheese and preparation method thereof

Abstract

The present invention discloses microwave vacuum freeze-dried cheese and a preparation method thereof. The preparation method is characterized by specifically comprising the following steps: 60-80 parts by weight of acid-coagulated and whey-removed cheese semi-finished products, 2-5 parts by weight of tomato sauce, 2-5 parts by weight of Chinese yam powder, 2-5 parts by weight of Chinese wolfberryfruit powder, 2-5 parts by weight of red date powder, 2-5 parts by weight of Hami melon powder, 4-10 parts by weight of maltodextrin, 8-10 parts by weight of white sugar and 3-6 parts by weight of soybean protein isolates; the Chinese yam powder, Chinese wolfberry fruit powder, red date powder and Hami melon powder all pass a 100-mesh sieve; the above raw materials are mixed and stirred evenly and thoroughly; the mixture is placed in a mold, the molded mixture is pre-frozen at an environment of -18 DEG C to -20 DEG C for 20-30 hours to obtain a pre-frozen semi-finished product; and the pre-frozen semi-finished product is sent to a vacuum condition of 0-60 Pa to be dried for 3-5 hours, the materials are taken out, then the materials are placed in a microwave vacuum drier to be dried at 45DEG C-50 DEG C for 6-8 min to obtain fruit and vegetable cheese, and a moisture content is measured to be less than 15%.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a microwave vacuum freeze-dried cheese and a preparation method thereof. Background technique [0002] Cheese is a product made by adding an appropriate amount of lactic acid bacteria, starter and rennet to milk to coagulate the protein, remove the whey, and press the curd into a block. Its main nutrients are protein and fat. Cheese is a dairy product made by condensing and fermenting milk. It basically eliminates a large amount of water in milk and retains the essence with high nutritional value. It is known as the "gold" in dairy products. Since whey needs to be removed in cheese making, whey protein and most of the vitamins, trace elements and other substances are discharged with whey, which reduces the nutritional value of cheese, and the cheese has a single taste. [0003] At present, there are few studies on vacuum freeze-drying of cheese, and there are few paten...

AI Technical Summary

Problems solved by technology

Since whey needs to be removed in cheese making, whey protein and most vitamins, trace elements and other substances are discharged with whey, which reduces the nutritional value of cheese, and the cheese has a single taste

[0003] At present, there are few researches on vacuum freeze-drying of cheese, and there are few patents and literature reports on the effects of adding tomato paste, yam, cantaloupe, wolfberry and red dates on cheese quality in the vacuum freeze-drying process