Aloe kiwi green tea flavor processed cheese and preparation method thereof

A technology for remanufacturing cheese and kiwi fruit, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of low maturity of cheese, low amount of casein decomposition, insufficient fat content, etc., and achieve the goal of improving nutritional value and enriching varieties Effect

Inactive Publication Date: 2019-05-21
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] High-quality processed cheese should have appropriate hardness and elasticity. However, due to the low maturity of raw cheese, low casein decomposition, low pH value, insufficient fat content, and incomplete melting during production, the texture of the product may Too hard, affecting the quality of processed cheese

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: This embodiment discloses an aloe-kiwifruit green tea-flavored processed cheese. The mass percent of the aloe-kiwifruit green tea-flavored processed cheese is:

[0040] Natural cheese: 50%; stabilizer: 0.8%; seasoning accessories: 1.5%; green tea powder: 1%; aloe vera juice 7%; kiwi fruit juice 10%; the remaining water;

[0041] Natural cheese and water are the main ingredients, and stabilizer, green tea powder, aloe vera juice, kiwi fruit juice and seasoning accessories are the auxiliary ingredients.

[0042] The natural cheese is Carmen cheese.

[0043] The maturity of said Camen cheese is one month.

[0044] The stabilizer is any one of locust bean gum, carrageenan, guar gum, disodium hydrogen phosphate, sodium citrate, and sodium tripolyphosphate.

[0045] The seasoning auxiliary material is any two of white granulated sugar, salt, lactic acid, citric acid and essence.

[0046] The preparation method of the aloe-kiwi green tea-flavored processed che...

Embodiment 2

[0049] Embodiment 2: This embodiment discloses an aloe-kiwifruit green tea-flavored processed cheese, the mass percent of the aloe-kiwifruit green tea-flavored processed cheese is:

[0050] Natural cheese: 55%; stabilizer: 1%; seasoning accessories: 2%; green tea powder: 2%; aloe vera juice 10%; kiwi fruit juice 9%; the remaining water;

[0051] Natural cheese and water are the main ingredients, and stabilizer, green tea powder, aloe vera juice, kiwi fruit juice and seasoning accessories are the auxiliary ingredients.

[0052]The natural cheese is Carmen cheese.

[0053] The maturity of said Camen cheese is one month.

[0054] The stabilizer is any two of locust bean gum, carrageenan, guar gum, disodium hydrogen phosphate, sodium citrate, and sodium tripolyphosphate.

[0055] The seasoning auxiliary material is any one of white granulated sugar, salt, lactic acid, citric acid and essence.

[0056] The preparation method of the aloe-kiwi green tea-flavored processed cheese i...

Embodiment 3

[0059] Embodiment 3: This embodiment discloses an aloe-kiwifruit green tea-flavored processed cheese, the mass percent of the aloe-kiwifruit green tea-flavored processed cheese is:

[0060] Natural cheese: 60%; stabilizer: 0.5%; seasoning accessories: 1.3%; green tea powder: 1.8%; aloe vera juice 8%; kiwi fruit juice 8.5%; the remaining water;

[0061] Natural cheese and water are the main ingredients, and stabilizer, green tea powder, aloe vera juice, kiwi fruit juice and seasoning accessories are the auxiliary ingredients.

[0062] The natural cheese is Gouda cheese.

[0063] The maturity of the Gouda cheese is one month.

[0064] The stabilizer is any three of locust bean gum, carrageenan, guar gum, disodium hydrogen phosphate, sodium citrate, and sodium tripolyphosphate.

[0065] The seasoning auxiliary material is any four of white granulated sugar, salt, lactic acid, citric acid and essence.

[0066] The preparation method of the aloe-kiwi green tea-flavored processed...

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PUM

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Abstract

The invention discloses an aloe kiwi green tea flavor processed cheese. The cheese is characterized by comprising a natural cheese, a stabilizer, a seasoning auxiliary, green tea powder, an aloe juice, a kiwi juice and water; the crushed natural cheese, the green tea powder and the water are mixed, heated and melted in a melting pot, the seasoning auxiliary, the stabilizer, the aloe juice and thekiwi juice are mixed and dissolved and then evenly mixed with the melted natural cheese, the temperature is reduced, stirring is conducted, and the flavor processed cheese is obtained by refrigeratingmolding. According to the composite flavor processed cheese, the aloe juice, the kiwi juice and the green tea powder are added to the production of the processed cheese without affecting the textureof the processed cheese to make the active ingredients of aloe, kiwi and green tea become an organic integral part of the processed cheese, the nutrients of the aloe and the kiwi are added to a product, antioxidants-tea polyphenols are enriched, the nutritional value of the product is improved and the variety of the processed cheese is increased.

Description

technical field [0001] The invention belongs to the field of dairy product processing, in particular to an aloe kiwi fruit green tea flavor processed cheese and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yoghurt. They are all made through the fermentation process and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt. Yogurt is higher, similar to solid food, and therefore richer in nutritional value. [0003] Every kilogram of cheese products is concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. Cheese is also a traditional food of Mongolians, Kazakhs and other nomadic peoples in Northwest China. It is called milk tofu in Inn...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 郑晓吉徐振丽张超史学伟王斌
Owner SHIHEZI UNIVERSITY
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