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Jam containing cheese particles and preparation method thereof

A cheese and granule technology, applied in cheese substitutes, dairy products, food science and other directions, can solve the problem of unresearched cheese shape retention, and achieve a fruit and vegetable flavor with good release, good chewing taste and good chewing feeling. Effect

Inactive Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the Chinese invention patent with the publication number CN105341170B titled "A Heat-Resisting Processed Cheese and Its Preparation Method", the cheese made by it can be baked at 135°C for 30 minutes in a dry base with a shape retention of over 70%. , but the shape retention of cheese in a wet base has not been studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of jam that contains cheese particles is made by following steps:

[0026] (1) Select blueberry, strawberry, raspberry and carrot fruit and vegetable raw materials, as well as temperature-resistant processed cheese as raw materials, and cut them into a volume of 5 3 mm 3 granules, in which the amount of fruit and vegetable raw material granules is 25%, the amount of cheese granules is 20%, and the ratio of blueberries, strawberries, raspberries and carrots is 1:1:1:2, adding 25% sucrose, 0.1% fruit Glue, 0.04% xanthan gum, 1% blueberry essence, and add a water-soluble acidity regulator to adjust the pH. Specifically, dissolve 2% citric acid in 26.86% pure water and add it to adjust the pH to 4.8;

[0027] (2) The mixed material after the acid adjustment in step (1) is placed in a cooking pot for 10 minutes at 80°C, and then pumped to a tubular sterilizer for sterilization by a screw pump. The sterilization condition is 110°C and the holding time is 120s. After ...

Embodiment 2

[0030] (1) Select the fruit and vegetable raw materials of cranberries, peaches, apricots and cucumbers, and temperature-resistant processed cheese granules as raw materials, and cut them into 6 3 mm 3 Granules, in which the amount of fruit and vegetable raw material granules is 30%, the amount of cheese granules is 15%, and the ratio of cranberries, peaches, apricots and cucumbers is 1:1:1:2, adding 28% white sugar, 0.15% Pectin, 0.06% xanthan gum, and adding a water-soluble acidity regulator to adjust the pH, specifically adding after dissolving 0.5% citric acid in 26.29% pure water, adjusting the pH to 5.0;

[0031] (2) The mixed material after the acid adjustment in step (1) is placed in a cooking pot at 95°C for 3 minutes, and then pumped to a tubular sterilizer for sterilization by a screw pump. The sterilization condition is 115°C and the holding time is 90s. After sterilization, the cooling discharge temperature is 30°C, and under this condition, it is filled into ase...

Embodiment 3

[0034] (1) Select cucumber and temperature-resistant processed cheese as raw materials, cut to make a particle size of 8mm in volume 3 Granules, the addition of fruit and vegetable granules is 20%, the addition of cheese granules is 16%, add 30% white sugar, 0.2% pectin, 0.08% xanthan gum, 0.5% cucumber essence, and add acidity regulator dissolved in water Adjusting the pH, specifically dissolving 0.8% citric acid in 32.42% purified water and then adding it to adjust the pH to 4.9;

[0035] (2) The mixed material after the acid adjustment in step (1) is placed in a cooking pot for 7 minutes at 87°C, and then pumped to a tubular sterilizer for sterilization by a screw pump. The sterilization condition is 120°C and the holding time is 30s. After sterilization, the cooling discharge temperature is 25°C, and under this condition, it is filled into aseptic ton tanks or aseptic bags for storage.

[0036] The prepared fruit and vegetable granules can be placed at room temperature fo...

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PUM

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Abstract

The invention discloses jam containing cheese particles and a preparation method of the jam. The jam comprises the following raw materials in percentage by mass: 20 to 30 percent of fruit and vegetable raw materials, 15 to 20 percent of cheese, 25 to 30 percent of cane sugar, 0.1 to 0.2 percent of pectin, 0.04 to 0.08 percent of xanthan gum, 0 to 1 percent of an edible essence, 0.5 to 2 percent ofan acidity regulator and the balance of water, totaling 100 percent. Proper fruit and vegetable particle types, temperature-resistant processed cheese particles and particle sizes are selected, processed and cut into particle sizes within a certain range, a stabilizing agent is added, the sour-sweet ratio is adjusted, and tubular sterilization processing is performed to obtain the product. The invention provides a fruit and vegetable granule product containing complete cheese granules, which is prepared according to the method and is suitable for normal-temperature yoghourt. The product can be preserved for 6-9 months at normal temperature, and still has good taste, texture and flavor.

Description

technical field [0001] The invention belongs to the technical field of jam processing, and in particular relates to a jam containing cheese particles and a preparation method thereof. Background technique [0002] Jam products have important applications in various food processing, such as ice cream, baking industry, etc., and are also indispensable and important raw materials in dairy processing. Jam is a jam-like product made of fruit, fruit juice or fruit pulp and sugar as the main raw materials, which are made through pretreatment, cooking, beating (or crushing), batching, concentration, packaging and other processes. [0003] Cheese products have been favored by consumers in recent years due to their high nutritional value. However, due to the traditional Chinese eating habits, there is no habit of consuming cheese products, except for mozzarella and other natural cheeses with a relatively flat flavor, which have a certain degree of acceptance. , it is difficult for mo...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23C19/09
CPCA23L21/12A23C19/09A23V2002/00A23V2250/628A23V2250/5072A23V2250/5086A23V2250/032
Inventor 孙颜君刘振民徐致远苏米亚应杰张玉律
Owner BRIGHT DAIRY & FOOD
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