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Cheese chestnut kernels and preparation method thereof

A technology of cheese and formula, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of cheese and chestnut products that have not been seen, and achieve good fusion effect, good stability, cost reduction effect

Pending Publication Date: 2021-09-21
天津市隆信达商贸有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also because of this technical difficulty, there is no cheese and chestnut product in the prior art. In view of this, the present invention is proposed

Method used

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  • Cheese chestnut kernels and preparation method thereof
  • Cheese chestnut kernels and preparation method thereof
  • Cheese chestnut kernels and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] formula:

[0054]

[0055]

[0056] The emulsifier described therein consists of glyceryl monostearate, palmitic acid and stearic acid in a mass ratio of 3:1:1.

[0057] Preparation:

[0058] (1) Prepare material liquid A: mix cheese, edible salt, milk powder, skimmed milk powder, emulsifier, cheese powder flavor and warm water at 60°C, and pass through the colloid mill twice (the temperature of this process is controlled above 70°C) , to obtain feed liquid A, divide feed liquid A into feed liquid A1 and feed liquid A2, the volume ratio of feed liquid A1 to feed liquid A2 is 5:1, and set aside; the amount of cheese, milk powder, skimmed milk powder and emulsifier is the formula quantity, the consumption of edible salt and cheese powder essence is 70% of the formula quantity, and the consumption of warm water is 80% of the formula quantity;

[0059] (2) Prepare material liquid B: mix the remaining edible salt, cheese powder essence and warm water at 60°C to obtai...

Embodiment 2

[0067] formula:

[0068]

[0069] Wherein, the emulsifier is composed of glyceryl monostearate and palmitic acid in a mass ratio of 3:2.

[0070] Preparation:

[0071] With Example 1, the difference from Example 1 is that the consumption of edible salt and cheese powder essence in step (1) is 90% of the formula, the consumption of warm water is 90% of the formula, and the temperature is controlled every time the colloid mill passes through 85°C; the warm water in step (1) and step (2) is warm water at 50°C; in step (5), put it in the freezer for 24 hours; the amount of cheese liquid essence in step (6) is the frozen chestnut quality 0.3% (ml / g), the sugar coating machine runs for 3 minutes and mixes; in step (7), sterilize at 121° C. for 20 minutes.

Embodiment 3

[0073] formula:

[0074] Include the following raw materials in parts by weight:

[0075]

[0076] Wherein, the emulsifier is composed of glyceryl monostearate and stearic acid at a ratio of 4:1.

[0077] Preparation:

[0078] With embodiment 1, different from embodiment 1, the consumption of edible salt and cheese powder essence is 80% formula quantity in the step (1), and the consumption of warm water is 85% formula quantity, control temperature when passing colloid mill each time 70°C; the warm water in step (1) and step (2) is warm water at 80°C; in step (5), put it in the freezer for 48 hours; the amount of cheese liquid essence in step (6) is the frozen chestnut quality 0.2% (ml / g), the sugar coating machine runs for 3 minutes and mixes; in step (7), sterilize at 121°C for 35 minutes.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to cheese chestnut kernels and a preparation method thereof. The formula of the cheese chestnut kernels comprises the following raw materials in parts by weight: 400 parts of chestnut kernels, 1-3 parts of cheese, 1-4 parts of edible salt, 3-5 parts of milk powder, 1-3 parts of skimmed milk powder, 0.3-0.5 part of an emulsifier, 1.0-1.4 parts of cheese powder essence, a proper amount of cheese liquid essence and 80-90 parts of water. Wherein the emulsifier is selected from at least one of glyceryl monostearate and glyceryl distearate, palmitic acid and stearic acid, but at least comprises glyceryl monostearate and glyceryl distearate, and the dosage of glyceryl monostearate and glyceryl distearate at least accounts for 50% of the total weight of the emulsifier. A cheese-containing feed liquid which is uniform and good in stability is prepared, the problem that the cheese is difficult to form a uniform and stable feed liquid system is solved, the cheese and the chestnut kernels achieve a very good fusion effect, then the chestnut kernels keep the mellow and fragrant cheese taste to the maximum extent, and the fragrance is lasting and fresh.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cheese chestnut and a preparation method thereof. Background technique [0002] Chestnut is the seed of Fagaceae Chestnut. It is rich in nutrition and tastes sweet and glutinous. It is known as the "King of Thousand Fruits". Chinese medicine believes that chestnut is warm in nature and sweet in taste, and has the effects of nourishing the kidney and waist, invigorating the spleen and stopping diarrhea, benefiting the stomach and calming the liver, strengthening muscles and bones, promoting blood circulation, and stopping bleeding. my country is rich in chestnut resources and is the main chestnut producing area in the world, with output accounting for more than 70% of the world's total chestnut. The water content of fresh chestnut fruit is as high as 50%, and it is not easy to store. It is said that the annual losses caused by mildew, insects, germination, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L29/10A23L27/24
CPCA23L25/25A23L29/10A23L27/24A23V2002/00A23V2200/15A23V2200/16A23V2200/222A23V2250/192A23V2250/1886
Inventor 刘元焦爱丽王玥玮傅章隽郝惠阳
Owner 天津市隆信达商贸有限公司
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