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Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof

A low-moisture, dry technology, applied in the food field, can solve the problems of the digestive system of border guards, unfavorable dry products, difficult to digest, etc., and achieve the effect of enhancing appetite, high protein content and energy, and promoting digestion

Pending Publication Date: 2021-06-04
北京和益源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, military compressed biscuits are very hard, hard to chew like bricks, dry and tasteless, and difficult to digest
Even if it is boiled in water for half an hour, it is only a little soft on the outside, but it is still hard on the inside. Therefore, this will have an adverse effect on the digestive system and body of border guards.
In addition, in order to prevent the product from freezing, it is necessary to reduce the moisture content in the product as much as possible, but this will cause the product to appear dry and unfavorable for swallowing

Method used

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  • Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof
  • Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof
  • Formula of anti-dry low-moisture cheese product and application thereof and anti-dry low-moisture cheese product and preparation method thereof

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Experimental program
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Embodiment approach

[0025] Among them, poly-L-glutamic acid (γ-PGA) is a special anionic natural polymer, which is amide bonded between α-amino (α-amino) and γ-carboxyl (γ-caboxyl) ( The molecular weight of homo-polyamide γ-PGA composed of amide linkage) ranges from 50,000 to 2 million Daltons. According to a preferred embodiment of the present invention, the poly-L-glutamic acid has a weight average molecular weight of 600,000-800,000 Daltons, which can be obtained commercially.

[0026] According to the present invention, relative to 100 parts by weight of natural cheese, the content of xanthan gum can be 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, preferably 0.3-2 parts by weight, more preferably 0.5-1 parts by weight.

[0027] According to the present invention, relative to 100 parts by weight of natural cheese, the co...

Embodiment 1-5

[0056] For illustrating the freeze-resistant cheese product that the present invention provides

[0057] According to the records in Table 1, sweet almond oil, cheddar cheese (Fonterra), casein powder (Fonterra), skimmed yak milk powder (Treasure of the Tibetan Plateau), trehalose, poly-L-glutamic acid, xanthan Glue, sorbitol, whipped cream (Nestlé) and polyphosphate are crushed and mixed as needed, and then placed at room temperature in sequence, formula and casing are sterilized, and Lactobacillus salivarius CGMCC No.6278 (CN104099263B) dry powder (10 8 CFU / g), venting, enema under aseptic conditions and cooling to room temperature to obtain cheese sausage, each about 50g.

[0058] Table 1

[0059]

Embodiment 6

[0061] This embodiment is used to illustrate the freeze-resistant cheese product provided by the present invention

[0062] The cheese sausage was prepared according to the method and formula of Example 1, except that the polyphosphate was replaced by an equivalent amount of citrate.

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Abstract

The invention relates to the field of foods, and discloses a formula of an anti-dry low-moisture cheese product and application thereof and the anti-dry low-moisture cheese product and a preparation method thereof. The formula contains sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly L-glutamic acid, xanthan gum, sorbitol and an anti-dry component; and the anti-dry component is selected from one or more of citric acid, dendrobium officinale, radix puerariae, sodium citrate, malic acid, capsanthin and lactic acid bacteria. The cheese product prepared by the formula provided by the invention can be not frozen at the temperature of minus 18 DEG C, can be directly chewed and is not dry and astringent.

Description

technical field [0001] The invention relates to the field of food, in particular to a formula of anti-dryness low-moisture cheese product, the application of the formula of anti-dryness low-moisture cheese product in anti-dryness low-moisture cheese product, a kind of anti-dryness cheese low-moisture cheese sausage The preparation method, and the anti-drying cheese low-moisture cheese sausage prepared by the method. Background technique [0002] The natural history of the Qinghai-Tibet Plateau is extremely young, and affected by various factors, it has formed the highest and youngest natural geographical unit in the world with a close combination of horizontal zonality and vertical zonality. The annual average temperature in the hinterland of the plateau is below 0°C, and the average temperature of the warmest month in large areas is less than 10°C. In order to guard the territory and protect the interests of the people, border guards have been stationed on the Qinghai-Tibe...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/093
CPCA23C19/0921A23C19/0917A23C19/09A23C19/093A23C19/0925
Inventor 刘治麟罗洁黄家强李依璇葛邵阳王鹏杰
Owner 北京和益源生物技术有限公司
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