CN101480205A - Green tea flavor processed cheese and preparation method thereof - Google Patents
Green tea flavor processed cheese and preparation method thereof Download PDFInfo
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- CN101480205A CN101480205A CNA2009100779823A CN200910077982A CN101480205A CN 101480205 A CN101480205 A CN 101480205A CN A2009100779823 A CNA2009100779823 A CN A2009100779823A CN 200910077982 A CN200910077982 A CN 200910077982A CN 101480205 A CN101480205 A CN 101480205A
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Abstract
The invention discloses a novel remade cheese with a green tea taste and a preparation method thereof in the technical field of dairy processing. The remade cheese comprises ingredients by mass percentages: 40 to 75 percent of composite cheese, 1 to 2 percent of green tea powder, 8 to 15 percent of nutrient auxiliary material, 0.1 to 2 percent of auxiliary flavoring, 0.5 to 3 percent of stabilizer and balance water. The invention not only riches the varieties of dairy products, increases the added value of the remade cheese, but also can effectively deodorize a cheese taste disliked by Chinese people and has a certain application value in practical production. In addition, tea polyphenol in green tea is a favorable antioxidant and has a plurality of functions, such as antiphlogosis, bacteriostasis, blood pressure reduction, radiation resistance, cancer prevention and treatment, and the like so that the remade cheese with the green tea taste has excellent health functions and satisfies the requirements of people for the development of nutritious, healthy and environment-friendly food.
Description
Technical field
The present invention relates to a kind of green tea flavor processed cheese and preparation method thereof, belong to the dairy products technical field.
Background technology
Processed cheese is to be primary raw material with the natural cheese, add emulsifying agent, stabilizing agent, auxiliary materials such as pigment, through heating and melting, emulsification, a kind of cheese product that can preserve for a long time that can is while hot made contains multiple nutritional components such as the complete protein that enriches high-quality, fat, carbohydrate, organic acid, mineral matter.
Cheese is a kind of very general food in western countries, but because its taste and local flavor do not meet the eating habit of China, thereby its sale in Chinese market is obstructed.Processed cheese is to be easy to control through heating back long shelf-life, local flavor than the advantage of natural cheese, can regulate local flavor by flavor enhancement according to different eating habit, and can method is edible easily by cutting into slices, smear etc., especially be fit to western food collocation such as bread edible.Though the growth of the cheese pre-capita consumption of the Asian-Pacific area is not remarkable in the past 5 years, its growth is still very fast, and wherein, processed cheese is a part with fastest developing speed in dairy products market.Each domestic research institution has also launched Study on Recombined cheese.At present Study on Recombined cheese is mainly concentrated on following components:
(1) research of critical process
Critical process in the processed cheese production process comprises emulsifier type and proportioning, emulsification times, shear strength and the type of cooling.Select suitable working condition according to different product types, thereby obtain high-quality product.
(2) research of matter structure
The comprehensive evaluation of cheese matter structure has hedonic scoring system, instrumental measurement, tissue visualization structure method and chemical evaluation assessment etc.At present, domestic and international evaluation to the cheese quality still mainly is to adopt traditional sense organ appraise.Promptly by color, smell, sense of touch, the sense organ mode such as chew and evaluate.And sense of touch, the texture characteristic of chewing the sense organ perception such as hardness, adherence, elasticity, available instruments such as glutinous poly-property, deadlocked property and chewiness carry out objective determination.Therefore the cheese texture score can be divided into sensory evaluation or be called subjective estimate method (subjectivemethod) and quantitative instrument evaluation method or be called these two kinds of methods of objective evaluation (objective method).
(3) green tea is introduced the processing of processed cheese
Contain materials such as Tea Polyphenols, caffeine, organic acid, multivitamin, protein, free amino acid, polysaccharide, mineral matter, tannin in the green tea; wherein Tea Polyphenols is the main component of tealeaves, has that anti-inflammatory, antibacterial, anti-dental caries are protected tooth, reduced blood fat, a function of hypoglycemic, hypotensive, anti-ageing, radioresistance, cancer-resisting.Theanine accounts for more than 50% of total amino acid content, has the effect that strengthens memory control senile dementia.Caffeine in the tea has the cardiac stimulant diuresis, it is tired to eliminate, improve a poor appetite, remove effect such as alcohol murder by poisoning.Also contain elements such as the water-soluble potassium of Vc and energy, sodium, iron, fluorine in addition in the tea, the pH value balance that can regulate blood of human body, the health of maintenance human body.
(4) exploitation of new product
By enzymolysis, add the kind that flavor enhancement enriches processed cheese, the processed cheese of various fruit tastes is also sold on market in succession, and this also is that the product of producing is easier is accepted by the consumer in order to cater to the eating habit of Chinese Consumer's, to make.
However, the cheese of China still is in the starting stage, the producer of suitability for industrialized production cheese is less, the production and selling of processed cheese is all fewer, the trend of the sustainable growth of this and world's cheese yield constitutes strong contrast, this just requires our dairy products enterprise and scientific research personnel must make full use of existing resource, looks for another way the cheese kind that development makes new advances.
Along with growth in the living standard, the renewal of health care idea, the food with health care also is extremely consumers in general's favor.Processed cheese and tea are combined, special taste, the abundant tea flavour processed cheese of nutritive value have been made, it has kept high-quality protein in the former cheese, nutritional labelings such as functional polypeptide, we are by adding green tea active ingredient-Tea Polyphenols, make processed cheese had Tea Polyphenols non-oxidizability this nutritive value of processed cheese is significantly improved, therefore, research purpose of the present invention promptly is how tea component to be added in the processed cheese effectively, and can make the processed cheese of stable in properties.So not only increase the designs and varieties of dairy products, improved the added value of processed cheese, and can cover the taste that the Chinese in the cheese dislike effectively, in actual production, had certain application value.
Summary of the invention
The purpose of this invention is to provide a kind of green tea flavor processed cheese and preparation method thereof, primarily solved the green tea composition has been joined technical problem in the processed cheese, and make it not destroy the essential attribute of processed cheese, and can make processed cheese absorb the advantage of green tea composition, make both can perfect adaptation.
Described green tea flavor processed cheese, its mass percent consists of:
Composite cheese 40～75%
Stabilizing agent 0.5～3%
Auxiliary and condiment 0.1～2%
Nutrition accessory 8～15%
Green tea powder 1～2%
Water surplus
Wherein composite cheese, water are major ingredient, and stabilizing agent, green tea powder, auxiliary and condiment or nutrition accessory are auxiliary material.
Described composite cheese is that contract reaches cheese, up in the cheese one or both.
Described maturity up to cheese is 5～6 months, and the maturity that contract reaches cheese is 6～12 months.
Described stabilizing agent is one or more in locust bean gum, carragheen, guar gum, sodium hydrogen phosphate, natrium citricum, the sodium phosphate trimer.
Described auxiliary and condiment is one or more in white granulated sugar, salt, lactic acid, citric acid, the essence.
Described nutrition accessory is one or more in butter, skimmed milk powder, the whey powder.
Described green tea flavor processed cheese preparation method, earlier nutrition accessory and water are blended in heating and melting in the thawing pot, then with behind auxiliary and condiment, stabilizing agent, nutrition accessory, the water mixed dissolution with the nutrition accessory mixing that melts, after adding the composite cheese of pulverizing, the rising temperature stirs, to obtain processed cheese.
The concrete steps of described method are:
(1) take by weighing raw material by following mass percent composition: composite cheese 40～75%, stabilizing agent 0.5～3%, auxiliary and condiment 0.1～2%, nutrition accessory 8～15%, surplus is a water;
(2) in melting pot, earlier nutrition accessory and water are mixed in 55 ℃ of heating and melting, then will auxiliary and condiment, be dissolved in the surplus water behind the stabilizing agent, nutrition accessory mixing, mix with the nutrition accessory of above-mentioned thawing;
(3) again composite cheese is pulverized the back and add in above-mentioned steps (2) mixture, temperature is increased to 80～95 ℃, stirs 3～10min with 1200r/min;
(4) processed cheese that will obtain from step (3) carries out packing, in 0 ℃～4 ℃ refrigerator coolings or room temperature cooling preservation.
Advantage of the present invention is, do not influencing under the matter structure situation of processed cheese, by the green tea powder being introduced in the making of processed cheese, make the active ingredient of green tea become the organic component of processed cheese, make and be rich in polyphenoils-Tea Polyphenols in the product, improve the nutritive value of product, also enriched the kind of processed cheese simultaneously.
The specific embodiment
Below further describe the present invention by example, should be noted that these examples only are used for the purpose of illustration, never limit the scope of the invention.
Embodiment 1
(1) by following prescription take by weighing raw material (unit: %):
Contract reaches cheese 50, butter 10, sodium phosphate trimer 3, water 20, tea powder 1, carragheen 0.5, skimmed milk powder 10, white granulated sugar 0.5, whey powder 5 (by mass percentage);
(2) in melting pot, butter and water are mixed in 55 ℃ of heating and melting, will the tea powder, be dissolved in the water after the white granulated sugar, carragheen, skimmed milk powder, whey powder, sodium phosphate trimer mixing, mix with the butter of above-mentioned thawing;
(3) add the contract of pulverizing again and reach cheese, temperature is increased to 85 ℃, stirs 5min with 1200r/min;
(4) processed cheese that will obtain from step (3) carries out packing, in 4 ℃ of refrigerator cooling preservation.
Embodiment 2
(1) by following prescription take by weighing raw material (unit: %):
Contract reaches cheese 25, up to cheese 25, and tea powder 1, butter 10, sodium hydrogen phosphate 1.5, natrium citricum 1.5, water 25, carragheen 0.5, skimmed milk powder 9, salt 1.0, essence 0.5 (by mass percentage);
(2) in melting pot, butter and water are mixed in 55 ℃ of heating and melting, will the tea powder, be dissolved in the water after the salt, carragheen, skimmed milk powder, whey powder, sodium hydrogen phosphate, sodium dihydrogen phosphate, essence mixing, mix with the butter of above-mentioned thawing;
(3) contract of add pulverizing again reaches and up to cheese, temperature is increased to 90 ℃, stirs 8min with 800r/min;
(4) processed cheese that will obtain from step (3) carries out packing, cools off in room temperature.
Claims (7)
1. green tea flavor processed cheese, its mass percent consists of:
Composite cheese 40～75%
Stabilizing agent 0.5～3%
Auxiliary and condiment 0.1～2%
Nutrition accessory 8～15%
Green tea powder 1～2%
Water surplus
Wherein composite cheese, water are major ingredient, and stabilizing agent, green tea powder, auxiliary and condiment or nutrition accessory are auxiliary material.
2. green tea flavor processed cheese according to claim 1 is characterized in that, described composite cheese be contract reach cheese, up in the cheese one or both.
3. green tea flavor processed cheese according to claim 1 is characterized in that, described stabilizing agent is one or more in locust bean gum, carragheen, guar gum, sodium hydrogen phosphate, natrium citricum, the sodium phosphate trimer.
4. green tea flavor processed cheese according to claim 1 is characterized in that, described auxiliary and condiment is one or more in white granulated sugar, salt, lactic acid, citric acid, the essence.
5. green tea flavor processed cheese according to claim 1 is characterized in that, described nutrition accessory is one or more in butter, skimmed milk powder, the whey powder.
6. green tea flavor processed cheese according to claim 2 is characterized in that, described maturity up to cheese is 5～6 months, and the maturity that contract reaches cheese is 6～12 months.
7. the preparation method of a green tea flavor processed cheese, earlier nutrition accessory and water are blended in heating and melting in the thawing pot, then with behind auxiliary and condiment, stabilizing agent, nutrition accessory, the water mixed dissolution with the nutrition accessory mixing that melts, after adding the composite cheese of pulverizing, the rising temperature stirs, to obtain processed cheese, it is characterized in that described method concrete steps are:
(1) take by weighing raw material by following mass percent composition: composite cheese 40～75%, stabilizing agent 0.5～3%, auxiliary and condiment 0.1～2%, nutrition accessory 8～15%, surplus is a water;
(2) in melting pot, earlier nutrition accessory and water are mixed in 55 ℃ of heating and melting, then will auxiliary and condiment, be dissolved in the surplus water behind the stabilizing agent, nutrition accessory mixing, mix with the nutrition accessory of above-mentioned thawing;
(3) again composite cheese is pulverized the back and add in above-mentioned steps (2) mixture, temperature is increased to 80～95 ℃, stirs 3～10min with 1200r/min;
(4) processed cheese that will obtain from step (3) carries out packing, in 0 ℃～4 ℃ refrigerator coolings or room temperature cooling preservation.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100779823A CN101480205A (en) | 2009-02-06 | 2009-02-06 | Green tea flavor processed cheese and preparation method thereof |
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| CNA2009100779823A CN101480205A (en) | 2009-02-06 | 2009-02-06 | Green tea flavor processed cheese and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239925A (en) * | 2011-05-27 | 2011-11-16 | 天津科技大学 | Additive capable of lowering irradiation taste, use method thereof and cheese produced by use of additive |
| CN101690520B (en) * | 2009-10-26 | 2012-08-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft nut flower color cheese and production method thereof |
| CN104686676A (en) * | 2015-04-02 | 2015-06-10 | 光明乳业股份有限公司 | Farmer household tea cheese and making method thereof |
| CN104705408A (en) * | 2015-03-18 | 2015-06-17 | 光明乳业股份有限公司 | Mold tea cheese and preparation method thereof |
| CN104705409A (en) * | 2015-03-18 | 2015-06-17 | 光明乳业股份有限公司 | Ripened tea cheese and preparation method thereof |
| CN105476029A (en) * | 2016-01-07 | 2016-04-13 | 安徽省华银茶油有限公司 | Green tea flavor tea seed polypeptide buccal tablets with effects of replenishing qi and nourishing blood and preparing method of green tea flavor tea seed polypeptide buccal tablets |
| CN109497161A (en) * | 2018-12-10 | 2019-03-22 | 东北农业大学 | It is a kind of using lactalbumin isolate and maltodextrin as the preparation and its application of the green tea polyphenols microcapsules of wall material |
| CN109769957A (en) * | 2019-01-23 | 2019-05-21 | 石河子大学 | A kind of aloe Kiwi berry green tea flavored processed cheese and preparation method thereof |
| CN113396990A (en) * | 2020-03-16 | 2021-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
-
2009
- 2009-02-06 CN CNA2009100779823A patent/CN101480205A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690520B (en) * | 2009-10-26 | 2012-08-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft nut flower color cheese and production method thereof |
| CN102239925B (en) * | 2011-05-27 | 2013-01-09 | 天津科技大学 | Additive capable of lowering irradiation taste, use method thereof and cheese produced by use of additive |
| CN102239925A (en) * | 2011-05-27 | 2011-11-16 | 天津科技大学 | Additive capable of lowering irradiation taste, use method thereof and cheese produced by use of additive |
| CN104705408B (en) * | 2015-03-18 | 2018-02-13 | 光明乳业股份有限公司 | A kind of mould tea cheese and preparation method thereof |
| CN104705408A (en) * | 2015-03-18 | 2015-06-17 | 光明乳业股份有限公司 | Mold tea cheese and preparation method thereof |
| CN104705409A (en) * | 2015-03-18 | 2015-06-17 | 光明乳业股份有限公司 | Ripened tea cheese and preparation method thereof |
| CN104705409B (en) * | 2015-03-18 | 2018-02-13 | 光明乳业股份有限公司 | A kind of ripe tea cheese and preparation method thereof |
| CN104686676B (en) * | 2015-04-02 | 2018-07-20 | 光明乳业股份有限公司 | A kind of farmers''s tea cheese and preparation method thereof |
| CN104686676A (en) * | 2015-04-02 | 2015-06-10 | 光明乳业股份有限公司 | Farmer household tea cheese and making method thereof |
| CN105476029A (en) * | 2016-01-07 | 2016-04-13 | 安徽省华银茶油有限公司 | Green tea flavor tea seed polypeptide buccal tablets with effects of replenishing qi and nourishing blood and preparing method of green tea flavor tea seed polypeptide buccal tablets |
| CN109497161A (en) * | 2018-12-10 | 2019-03-22 | 东北农业大学 | It is a kind of using lactalbumin isolate and maltodextrin as the preparation and its application of the green tea polyphenols microcapsules of wall material |
| CN109769957A (en) * | 2019-01-23 | 2019-05-21 | 石河子大学 | A kind of aloe Kiwi berry green tea flavored processed cheese and preparation method thereof |
| CN113396990A (en) * | 2020-03-16 | 2021-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
| CN113396990B (en) * | 2020-03-16 | 2023-10-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Processed cheese and preparation method thereof |
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Open date: 20090715 |