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Pearl cheese as well as preparation method and food thereof

A technology of cheese and pearls, which is applied in the direction of milk preparations, dairy products, baked goods, etc., can solve the problems of lack of freshness and weak bursting feeling, and achieve the effect of enriching nutritional value, increasing interest, and improving nutritional value

Active Publication Date: 2022-06-03
内蒙古伊家好奶酪有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the gel film of the bursting pearls is soft, and the bursting feeling is weak, and the inner core of chocolate milk flavor is more common, lacking freshness

Method used

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  • Pearl cheese as well as preparation method and food thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Add 1.0% sodium alginate and 1.0% carrageenan to water at 60°C, dissolve and cool. The cream cheese was prepared into spheres with a diameter of 0.5 cm, and the cheese granules were soaked in a 15% calcium gluconate solution for 4 minutes; the soaked cheese spheres were filtered through a mesh and immersed in a flow tank of a mixed solution of sodium alginate and carrageenan , for 8min, that is, a gel film of 0.7mm is formed on the cheese surface; filter out the cheese balls coated with gel on the surface with a sieve, and rinse with running water for 15-30 seconds;

[0034] The product obtained in this example was soaked in water at 65° C. for 1 min, and the cheese taste was obvious and the popping feeling was moderate.

Embodiment 2

[0036] Add 1.5% sodium alginate and 1.0% carrageenan to water at 60°C, dissolve and cool. The cream cheese was prepared into spheres with a diameter of 0.8 cm, and the cheese granules were soaked in a 15% calcium gluconate solution for 5 min; the soaked cheese spheres were filtered through a mesh and immersed in a flow tank of a mixed solution of sodium alginate and carrageenan , for 8min, that is, a gel film of 0.7mm is formed on the cheese surface; filter out the cheese balls coated with gel on the surface with a sieve, and rinse with running water for 15-30 seconds;

[0037] The product obtained in this example was soaked in water at 65° C. for 1 min, and the cheese taste was obvious and the popping feeling was good.

Embodiment 3

[0039] Add 1.5% sodium alginate and 1.0% carrageenan to water at 60°C, dissolve and cool. The cream cheese was prepared into spheres with a diameter of 0.6 cm, and the cheese granules were soaked in a 15% calcium gluconate solution for 4 minutes; the soaked cheese spheres were filtered through a mesh and immersed in a flow tank of a mixed solution of sodium alginate and carrageenan , keep for 6min, that is, a 0.6mm gel film is formed on the cheese surface; filter out the cheese balls coated with gel on the surface with a sieve, rinse with running water for 15-30 seconds;

[0040] The product obtained in this example was soaked in water at 65° C. for 1 min, and the cheese taste was obvious and the popping feeling was good.

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Abstract

The invention relates to the field of cheese products, in particular to pearl cheese as well as a preparation method and food thereof. The pearl cheese is composed of a spherical inner core and a gel film wrapping the spherical inner core, the raw material of the spherical inner core is cheese, the gel film is composed of a colloid layer and a calcium salt layer, the raw material of the colloid layer comprises sodium alginate, carrageenan and water, and the raw material of the calcium salt layer comprises calcium salt and water. According to the invention, cheese is used as an inner core, and is embedded by calcium gluconate and sodium alginate to form a layer of gel outer film, so that a crystal clear pearl-shaped sphere is formed. The product is rich in nutritional value, has a strong cheese flavor, and has an obvious pulp explosion feeling by controlling the size of the embedded inner core and the thickness of the gel layer. The product can be applied to food such as milk tea, smoothie or cakes, and interestingness is increased while the nutritional value is increased.

Description

technical field [0001] The present invention relates to the field of cheese products, in particular to a pearl cheese and a preparation method and food thereof. Background technique [0002] The publication number is CN109938143A and the invention title is "a kind of popping pearl food with a core-shell structure and its preparation method" in Example 1 of the patent text, a preparation method of a popping pearl food with a core-shell structure is disclosed, including : (1) Weigh an appropriate amount of sodium alginate according to the calculated amount, and prepare a high-viscosity sodium alginate solution with a concentration of 0.6% (w / w) with distilled water for subsequent use. Note that water should be added first, and the high-viscosity sodium alginate powder should be poured into the water while stirring, and allowed to stand for 2 hours. Observe that the high-viscosity sodium alginate particles have fully absorbed water. Continue to stir until the particles are comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/16A23C9/152A23F3/16A23G9/40A21D13/00
CPCA23C19/16A23C9/152A23F3/163A23G9/40A21D13/00Y02A40/90
Inventor 李爱茹张颖徐瑶
Owner 内蒙古伊家好奶酪有限责任公司
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