CN102894101B - Functional fresh cheese with special flavor and preparation method thereof - Google Patents
Functional fresh cheese with special flavor and preparation method thereof Download PDFInfo
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- CN102894101B CN102894101B CN201210383348.4A CN201210383348A CN102894101B CN 102894101 B CN102894101 B CN 102894101B CN 201210383348 A CN201210383348 A CN 201210383348A CN 102894101 B CN102894101 B CN 102894101B
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Abstract
The invention discloses a functional fresh cheese with special flavor and a preparation method thereof. The preparation method comprises the following steps: a step of preparing red mud, hawthorn pulp and crude extracts of hawthorn leaf flavonoids and procyanidines; a step of sterilizing whole milk solution or fresh milks, adding the hawthorn pulp, calcium chlorides and chymosin and then curding, removing whey and performing enzymolysis to obtain curded blocks; a step of mixing purple potato powders, the red mud and the crude extracts of hawthorn leaf to obtain purple potato red mud; a step of uniformly mixing the purple potato red mud and the enzymolysis curded blocks, filling in a cookies mould or western pork ham mould, pressing and forming; and a step of packaging in vacuum and sterilizing to obtain finished products. The functional fresh cheese with special flavor has the advantages of special flavor, rich nutrition, oxidation resistance and immune modulating function and is rich in active substances such as flavonoid, peptide, anthocyanin and so on.
Description
Technical field
The present invention relates to a kind of fresh milk junket, especially relate to functional fresh milk junket of a kind of characteristic local flavor and preparation method thereof.
Background technology
Fresh milk junket is in Ruzhong, to add appropriate lactic acid bacteria, leavening and renin, makes after protein coagulating, gets rid of whey, grumeleuse is pressed into bulk and the product made, and its main nutrient composition is protein and fat.Owing to needing to remove whey in fresh cheese-making, the materials such as lactalbumin and most vitamin, trace element are all discharged with whey, reduced the nutritive value of fresh milk junket, and this fresh milk junket taste are single.
Red date has high nutritive value and medical value.In the herbal medicine books [herbal classic] of China, record, sweet warm in nature, the taste warp of red date taste, has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, and nourishing stomach and spleen, relaxes the effects such as the property of medicine.The chemical composition of red date mainly contains several amino acids, vitamin A, vitamin B2, the vitamin Cs such as protein, aspartic acid, glutamic acid.Through analysis center of the Chinese Academy of Sciences, measure, the water content in dry jujube is 22～26%, and sugar content is 55～80%, crude fibre 2.41%, crude fat 2.41%, crude protein 2.92%, phosphorus 0.09～1.27%, potassium 0.65～1.05%, manganese 4.37～7.82mg/kg, iron 11.5～65.5mg/kg, calcium 0.03～0.06%, copper 2.45～5.88mg/kg, magnesium 0.03～0.05%, zinc 2.12～14.98mg/kg, Cobastab
10.17mg/100g, Cobastab
20.35mg/100g, vitamin C 87mg/100g, carrotene 0.4g/100g.In red date, contain 16 seed amino acids, wherein 8 kinds is arginine and the histidine that essential amino acid and child cannot be synthetic.
Purple sweet potato (purple potato) contains abundant dietary fiber, carrotene, vitamin A, Cobastab, vitamin C, vitamin E and potassium, iron, copper, selenium, calcium etc. more than 10 plants trace element and linoleic acid etc., its nutritive value is very high, by nutritionists, is called the most balanced health food of nutrition.In purple potato, the content of purple anthocyanidin and selenium is up to 0.122mg/g and 0.0071 μ g/g.Active trace elements of selenium element in purple potato is easily absorbed by the body, and can effectively stay in blood and strengthen Abwehrkraft des Koepers, removes the free radical that produces cancer in body, the generation of pre-anti-cancer.Studies have shown that, purple have the stronger function that removes oxygen radical, and its ability of removing free radical is ascorbic 20 times, 50 times of vitamin E.Purple potato anthocyanidin can significantly improve aged mouse serum consumption rate, significantly suppresses the generation of MDA in aged mouse serum and improves the activity of superoxide dismutase and whole blood glutathione peroxidase in serum.Dietary fiber can prevent and treat the various diseases such as intestinal cancer, constipation, hemorrhoid, diabetes, heart disease, high-cholesterol disease and obesity, is called as the seventh-largest nutrient after water, carbohydrate, protein, fat, vitamin, mineral matter.
Hawthorn is rich in protein (be Apple protein content 17 times), 18 seed amino acids (8 kinds of needed by human), carbohydrate, mineral matter (calcic in fruit row first), vitamin (vitamin C, A, B
1, B
2), the multiple nutritional components such as flavonoids, three note classes (ursolic acid, crataegolic acid, oleanolic acid etc.), other compositions (chlorogenic acid, epicatechol, choline etc.), there is very high nutritive value.Flavonoids from Hawthorn leaves content is up to 2%, is 20～120 times of fruit content.Flavone compound has Green Tea Extract, antioxidation, anticancer, antitumor action, multiple pharmacology and the health-care effects such as anti-diabetic and complication thereof.At present, also red date, purple potato and hawthorn and fresh milk one are not used from both at home and abroad to the correlative study report of processing fresh cheese.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of not only unique flavor, nutritious, and has anti-oxidant and immunoloregulation function and be rich in functional fresh milk junket of characteristic local flavor of flavonoids and anthocyanidin and preparation method thereof.
The present invention solves the problems of the technologies described above adopted technical scheme: the functional fresh milk junket of a kind of characteristic local flavor, by rich milk solution or fresh cow's milk sterilization, add hawthorn slurry, calcium chloride and renin, then curdled milk, discharging whey, enzymolysis, in ziega, add purple sweet potato powder, red date mud and leaves of Hawthorn crude extract, mix, squeeze moulding, vacuum packaging, sterilization, obtain a kind of polypeptide and flavones and anthocyan active factors of containing, there is the anti-oxidant and functional fresh cheese product of characteristic local flavor immunoloregulation function.
A preparation method for the functional fresh milk junket of characteristic local flavor, specifically comprises the following steps:
(1) preparation of red date mud: select without mildew and rot extra dry red wine jujube, after cleaning with clear water, by red date and water in mass ratio the ratio of 1:5 put into pot boiling after 90-95 ℃, be incubated again 30-40 minute, then with beater, break into jujube paste, remove after skin and core, with colloid mill, wear into thin mud, obtain red date mud;
(2) preparation of hawthorn slurry: select that abundant maturation, color and luster are good, disease-free, the Fructus Crataegi of free from insect pests, remove foreign material, the carpopodium in fruit, carried secretly, and water cleans fruit, by Fructus Crataegi and the water ratio of l:1 in mass ratio, be placed in pot, heating is boiled, and then keeps slight boiling condition 25-30 minute, with fruit, boils soft being as the criterion, together pour pulp and demineralized water into beater making beating, after removal core and pericarp, with colloid mill, wear into thin mud, obtain hawthorn slurry;
(3) preparation of crataegutt and OPC crude extract
1. raw material sorting and pretreatment: pluck and collect leaves of Hawthorn and carry out sorting, reject after branch class foreign material and rotten leaf, by clear water repeated washing 2-3 time, after washing, drain away the water, then put into drying room under the condition of 65-70 ℃, dry 3-4h until moisture is less than 5%, then with pulverizer, pulverize treated leaves of Hawthorn and sieve and obtain leaves of Hawthorn powder, wherein grinding particle size is 50-60 order;
2. extract and prepare: by leaves of Hawthorn powder by mass volume ratio 1:(8-10) solid-liquid ratio join in the ethanolic solution that volumetric concentration is 60-70%, with the NaOH of 0.10N, pH value is adjusted to 6-7, 40-60KHz ultrasonic wave is processed, then at 50-55 ℃, extract 40-50 minute, stand-by after extracting liquid filtering for the first time, filter residue extracts for the second time under identical condition, after extracting for the second time, leaching residue discards, collect extract for the second time, will be for the first time extract and for the second time extract merge, then essence filter, the filtrate Vacuum Concentration again essence filter being obtained, freeze drying, obtain pulverous crataegutt and OPC crude extract,
(4) sterilization, batching, curdled milk: the rich milk solution that is 15-20% by concentration or fresh cow's milk, be preheated to 50-60 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, be cooled to after 28-30 ℃, add the hawthorn slurry, the calcium chloride of 0.03-0.04wt% of rich milk solution quality or milk quality 3.0-10.0wt%, the renin that the vigor of 0.01-0.03wt% is 12000-15000U/mL, and adjust pH to 4.3-4.6 with 0.10N hydrochloric acid, after mixing, at 28-30 ℃ of insulation 30-40 minute, impel mixed liquor cohesion;
(5) discharging whey: after insulation cohesion finishes, in food Special centrifugal dehydrator, be lining with canvas bag, to pour in canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, centrifugal discharging whey 10-25 minute under the rotating speed of 800-900 rev/min of kind, until discharge after whey liqs completely, stop centrifugally, obtain getting rid of the ziega of whey;
(6) enzymolysis: the flavor protease that the Lactobacillus helveticus protein in cell wall enzyme that the vigor that accurately takes above-mentioned ziega quality 0.01-0.05wt% is 500-1000U/mg and the vigor of 0.03-0.10wt% are 20-40u/mg, Lactobacillus helveticus protein in cell wall enzyme and flavor protease are dissolved in the distilled water of 35-40 ℃ of 4-5 times of quality, then, after mixing with ziega, at 40-42 ℃, be incubated enzymolysis 3-10 hour;
(7) preparation of purple potato red date mud: take the purple sweet potato powder of ziega quality 2.0-8.0wt%, the crataegutt of the red date mud of 5.0-10.0wt%, 0.01-0.03wt% and the white sugar of OPC crude extract and 1.0-2.0wt%, after mixing, add appropriate water kneading and become mud shape, obtain purple potato red date mud;
(8) mix, squeezing moulding: with cutmixer by purple potato red date mud be filled in after the ziega of enzymolysis mixes and be pressed into little cheese pie in Cake mould, or be filled in the discoid or square shape Western-style ham mould of 150-250 gram, be pressed into round pie or square shape;
(9) vacuum packaging: by after the compressing cheese piece demoulding, vacuumize and pack with transparent retort pouch;
(10) sterilization: after vacuum packet installs, first be placed in the hot water of 80-90 ℃ and be incubated sterilization 15-40 minute, take out and with tunnel type micro wave, to strengthen disinfection equipment again, sterilization 10-30 second at 80 ℃, carry out external packing after cooling and obtain the functional fresh milk junket of characteristic local flavor finished product.
Rich milk solution described in step (4) is for being made into whole-fat milk powder in mass ratio the solution of 15-20%.
Rich milk solution described in step (4) for by soymilk powder and whole-fat milk powder with (0.5-1.0): the solution that is made into 15-20wt% after mass ratio (1.0-4.0) mixes.
Compared with prior art, the invention has the advantages that: the present invention discloses functional fresh milk junket of a kind of characteristic local flavor and preparation method thereof first, comprise the preparation of red date mud, the preparation of hawthorn slurry, the preparation process of leaves of Hawthorn crude extract, by rich milk solution or cow's milk sterilization, add hawthorn slurry, calcium chloride and renin, then curdled milk, discharging whey, enzymolysis, in ziega, add purple sweet potato powder, red date mud and leaves of Hawthorn crude extract, mix, squeezing moulding, vacuum packaging, sterilization, obtain a kind of containing polypeptide (producing by Lactobacillus helveticus protein in cell wall enzyme and flavor protease enzymolysis) and flavones and anthocyan active factors, there is the anti-oxidant and functional fresh cheese product of characteristic local flavor immunoloregulation function, it is guaranteed the quality at normal temperatures, and it can reach about 2 months.In this cheese, insert red date, improve cheese mouthfeel, enrich nutrition and the function value of cheese, the several physiological active substances that it contains, as compositions such as red jujube polysaccharide, Flavonoid substances, vitamin C, saponin, CAMP, cyclic guanosine monophosphates, for strengthening, immunity of organisms and antioxidation effect are remarkable; Purple potato is added in cheese product, can improve the vitamin of goods, the content of trace element, prevent fatty oxidation, improve its nutritive value and functional characteristic, its anthocyanidin containing has significant antibiooxidation effect, can delay Animal Aging, the selenium element containing can effectively be stayed and in blood, strengthen Abwehrkraft des Koepers, remove the free radical that produces cancer in body, the generation of pre-anti-cancer, the purple containing have the stronger function that removes oxygen radical; Hawthorne leaf P.E and hawthorn slurry are added in fresh milk junket, enriched the content of amino acid, trace element and vitamin in fresh milk junket, its flavone compound and vitamin C can suppress fresh cheese fat and be oxidized in storage, increase the functional characteristic of fresh milk junket, but also improved the value of leaves of Hawthorn and hawthorn.In addition, because hawthorn slurry is acid, can impel lactoprotein coagulative precipitation, reduce acidifying program, reduce the use of renin, reduce production cost.The present invention is used from processing fresh cheese by red date mud, purple sweet potato powder, hawthorn slurry and hawthorne leaf P.E and fresh milk one, can improve nutritive value and the functional characteristic of fresh milk junket, enriches the mouthfeel of fresh milk junket.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
One, experimental determining method
1, the mensuration of Flavonoids content
(1) drafting of calibration curve: precision takes control substance of Rutin 200mg, adds 70%(v/v), after ethanol dissolves, be settled to 100mL.The accurate 10mL that draws, is settled to 100mL with distilled water, obtains the standard liquid of 0.2mg/mL.Accurate standard liquid 0,0.4,0.8,1.2,1.6,2.0, the 2.4mL of drawing, is placed in respectively 10mL measuring bottle, and adding distil water is to 2.4mL, add 5% sodium nitrite solution 0.4mL, mix, place 6min, add 10% aluminum nitrate 0.40mL, shake up, place 6min, add 4.3% NaOH 4.0mL, adding distil water is to scale again, shake up, place 15min, take reagent blank as contrast.At 500nm wavelength place, measure trap A, take absorbance A as ordinate, concentration C be abscissa, draw rutin concentration-trap calibration curve, do linear regression, obtain equation: C=78.52A-0.7302(r=0.9991).
(2) flavonoid content is measured: accurately take a certain amount of fresh milk junket sample, put into beaker, add a certain amount of 70% ethanol, with glass bar, stir into starchiness, put into the beaker of 500ml band plug, with 70% ethanol, clean beaker and glass bar, washing lotion is also poured in beaker, add again 70% ethanol to 250mL, then use ultrasonic processing 20 minutes, filter, then use pipette, extract 10mL filtrate, with 70% ethanol constant volume, to 100mL, measure as stated above absorbance, with mark opisometer, calculate the content of flavone compound.
2, the mensuration of anthocyanidin content
(1) calibration curve: select vanillic aldehyde-salt acid system to measure.Catechin standard items are mixed with methyl alcohol to concentration is 0.1,0.2,0.3,0.4, the sample solution of 0.5mg/mL, vanillic aldehyde-the methanol solution and the 3mL concentrated hydrochloric acid that in 25mL volumetric flask, add 1mL sample, 6mL4g/100mL, shake up, 20 ℃ of lucifuge reaction 15h, the methyl alcohol of usining replaces catechin standard liquid as blank, in the absorbance A of 500nm wavelength place assaying reaction liquid, the concentration of the titer of getting and absorbance data are processed through returning, and regression equation is Y=0.298X+0.0734 (r=0.9993).
(2) anthocyanidin content is measured: accurately measure 1mL sample extracting solution, according to above-mentioned calibration curve method, measure.
3, determining content of peptides
(1) making of calibration curve: the volumetric flask of getting ten 10ml prepares 0.0 successively with 5% TCA, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.6 and the Gly-Gly-Tyr-Arg tetrapeptide standard liquid of 1.8mg/ml then get respectively 6.0ml standard liquid add 4.0ml biuret reagent on whirlpool mixed instrument, mix the centrifugal 10min of standing 10min2000r/min get supernatant under 540nm, measure OD value (doing blank with the first pipe) take peptide concentration as abscissa X (mg/ml) OD value be ordinate Y production standard curve, obtain regression equation y=0.3681x+0.0013(R
2=1)
(2) mensuration of content of peptides: get trichloroacetic acid (TCA) aqueous solution that 2.5ml fresh milk buttermilk slurry adds 2.5ml10% (W/V) on whirlpool mixed instrument, mix standing 10min then under 4000r/min centrifugal 15min supernatant is all transferred in 50ml volumetric flask and is settled to scale with 5% TCA and shake up and then get the above-mentioned solution of 6.0ml and put and in another test tube, add biuret reagent 4.0ml (sample liquid: biuret reagent=3:2) (V/V) mix standing 10min on whirlpool mixed instrument, the centrifugal 10min of 2000r/min, get supernatant measures OD value reference standard curve and tries to achieve the peptide concentration C (mg/ml) in sample solution and then can try to achieve content of peptides in sample under 540nm.
4, oxidation resistance index determining
(1) mensuration of TAC: add the sample extracting solution of above-mentioned gained in oxidation reaction system, utilize Fenton reaction system to produce hydroxy radical, using ascorbic acid as positive control, measure light absorption value after reaction finishes in 510nm place; TAC calculates by formula below:
The mensuration of ultra-oxygen anion free radical: in reaction system, the changing value that the ultra-oxygen anion free radical that every liter of sample suppresses at 37 ℃ of reaction 40min is equivalent to the ultra-oxygen anion free radical that the vitamin C of 1mg suppresses is a unit of activity.
Unit of activity
OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe.
(3) mensuration of hydroxy radical: Fenton reaction is the chemical reaction of modal generation hydroxy radical, H
2o
2amount and Fenton reaction produce hydroxy radical and be directly proportional, after giving electron acceptor, use gress reagent colour development, formation red material, its colour generation and hydroxy radical number proportional.
Standard pipe concentration is 8.824mmol/L; Sampling amount is 1mL; OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe; OD
4: the absorbance of blank tube.
5, immune indexes is measured
(1) pretreatment of raw material: take appropriate functional fresh milk junket product, add in physiological saline, be fully twisted into serum with refiner, for measuring its immunoregulatory activity.
(2) animal used as test grouping and gavage: 60 mouse are divided into 3 groups at random, 20 every group.Three groups are respectively Normal group, endoxan (CY) control group, CY+ fresh milk junket group.Mouse, adapt to after one week, start gavage, Normal group and CY control group gavage every day physiological saline 0.20ml/10g body weight, fresh milk junket group gavage every day fresh milk buttermilk slurry 0.30ml/10g body weight, continuous 30 days.First 5 days of gavage, except Normal group, other the three groups of isometric endoxan 100mg/kg of lumbar injection every day body weight.
(3) organ index computing formula: each is organized mouse and weighs after last administration 24h, tail venous blood sampling, de-cervical vertebra is put to death after mouse, cuts open and gets liver, spleen and thymus gland.With filter paper, blot to weigh on electronic balance and calculate spleen index and thymus index.
(4) phagocytic index is measured
Clean up index
Phagocytic index
K: the not calibrated index of engulfing; OD
1: blood specimen OD value in the time of 2 minutes; OD
2: blood specimen OD value in the time of 20 minutes)
Two, specific embodiment
Embodiment 1
The functional fresh milk junket of a kind of characteristic local flavor of the present invention, by rich milk solution or fresh cow's milk sterilization, add hawthorn slurry, calcium chloride and renin, then curdled milk, discharging whey, enzymolysis, in ziega, add purple sweet potato powder, red date mud and leaves of Hawthorn crude extract, mix, squeeze moulding, vacuum packaging, sterilization, obtain a kind of containing polypeptide and flavones and anthocyan active factors, have the anti-oxidant and functional fresh cheese product of characteristic local flavor immunoloregulation function, it specifically comprises following preparation process:
(1) preparation of red date mud: select without mildew and rot extra dry red wine jujube, after cleaning with clear water, by red date and water in mass ratio the ratio of 1:5 put into pot boiling after 90-95 ℃, be incubated again 30-40 minute, then with beater, break into jujube paste, remove after skin and core, with colloid mill, wear into thin mud, obtain red date mud;
(2) preparation of hawthorn slurry: select that abundant maturation, color and luster are good, disease-free, the Fructus Crataegi of free from insect pests, remove foreign material, the carpopodium in fruit, carried secretly, and water cleans fruit, by Fructus Crataegi and the water ratio of l:1 in mass ratio, be placed in pot, heating is boiled, and then keeps slight boiling condition 25-30 minute, with fruit, boils soft being as the criterion, together pour pulp and demineralized water into beater making beating, after removal core and pericarp, with colloid mill, wear into thin mud, obtain hawthorn slurry;
(3) preparation of crataegutt and OPC crude extract
1. raw material sorting and pretreatment: pluck and collect leaves of Hawthorn and carry out sorting, reject after branch class foreign material and rotten leaf, by clear water repeated washing 2-3 time, after washing, drain away the water, then put into drying room under the condition of 65-70 ℃, dry 3-4h until moisture is less than 5%, then with pulverizer, pulverize treated leaves of Hawthorn and sieve and obtain leaves of Hawthorn powder, wherein grinding particle size is 50-60 order;
2. extract and prepare: by leaves of Hawthorn powder by mass volume ratio 1:(8-10) solid-liquid ratio join in the ethanolic solution that volumetric concentration is 60-70%, with the NaOH of 0.10N, pH value is adjusted to 6-7, 40-60KHz ultrasonic wave is processed, then at 50-55 ℃, extract 40-50 minute, stand-by after extracting liquid filtering for the first time, filter residue extracts for the second time under identical condition, after extracting for the second time, leaching residue discards, collect extract for the second time, will be for the first time extract and for the second time extract merge, then essence filter, the filtrate Vacuum Concentration again essence filter being obtained, freeze drying, obtain pulverous crataegutt and OPC crude extract,
(4) sterilization, batching, curdled milk: fresh cow's milk is preheated to 50-60 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, be cooled to after 28-30 ℃, add the hawthorn slurry, the calcium chloride of 0.03-0.04wt% of fresh milk quality 3.0-10.0wt%, the renin that the vigor of 0.01-0.03wt% is 12000-15000U/mL, and adjust pH to 4.3-4.6 with 0.10N hydrochloric acid, after mixing, at 28-30 ℃ of insulation 30-40 minute, impel mixed liquor cohesion;
(5) discharging whey: after insulation cohesion finishes, in food Special centrifugal dehydrator, be lining with canvas bag, to pour in canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, centrifugal discharging whey 10-25 minute under the rotating speed of 800-900 rev/min of kind, until discharge after whey liqs completely, stop centrifugally, obtain getting rid of the ziega of whey;
(6) enzymolysis: the flavor protease that the Lactobacillus helveticus protein in cell wall enzyme that the vigor that accurately takes above-mentioned ziega quality 0.01-0.05wt% is 500-1000U/mg and the vigor of 0.03-0.10wt% are 20-40u/mg, Lactobacillus helveticus protein in cell wall enzyme and flavor protease are dissolved in the distilled water of 35-40 ℃ of 4-5 times of quality, then, after mixing with ziega, at 40-42 ℃, be incubated enzymolysis 3-10 hour;
(7) preparation of purple potato red date mud: take the purple sweet potato powder of ziega quality 2.0-8.0wt%, the crataegutt of the red date mud of 5.0-10.0wt%, 0.01-0.03wt% and the white sugar of OPC crude extract and 1.0-2.0wt%, after mixing, add appropriate water kneading and become mud shape, obtain purple potato red date mud;
(8) mix, squeezing moulding: with cutmixer by purple potato red date mud be filled in after the ziega of enzymolysis mixes and be pressed into little cheese pie in Cake mould, or be filled in the discoid or square shape Western-style ham mould of 150-250 gram, be pressed into round pie or square shape;
(9) vacuum packaging: by after the compressing cheese piece demoulding, vacuumize and pack with transparent retort pouch;
(10) sterilization: after vacuum packet installs, first be placed in the hot water of 80-90 ℃ and be incubated sterilization 15-40 minute, take out again with tunnel type micro wave and strengthen disinfection equipment (the YQ series poultry and egg fish that the Nanjing Co., Ltd of blue or green food fresh keeping development in science and technology forever produces is cooked), sterilization 10-30 second at 80 ℃, carry out external packing after cooling and obtain the functional fresh milk junket of characteristic local flavor finished product.
Embodiment 2
With embodiment 1, its difference is: in step (4), whole-fat milk powder is made into 20% the alternative fresh cow's milk of solution with mass ratio, the addition of hawthorn slurry is 6.0wt%, and the addition of calcium chloride is 0.05wt%, and renin addition is 0.02wt%; In step (6), the addition of Lactobacillus helveticus protein in cell wall enzyme is 0.03%, and the addition of flavor protease is 0.065%, is incubated enzymolysis 7 hours at 41 ℃; In step (7), take the purple sweet potato powder of ziega quality 5.0wt%, the leaves of Hawthorn crude extract of the red date mud of 7.5wt%, 0.02wt%; In step (8) with cutmixer by purple potato red date mud be filled in after the ziega of enzymolysis mixes and be pressed into little cheese pie in Cake mould.
Embodiment 3
With embodiment 1, its difference is: step (4) by soymilk powder and whole-fat milk powder with (0.5-1.0): the solution that is made into 15wt% after mass ratio (1.0-4.0) mixes substitutes fresh cow's milk, and the addition of hawthorn slurry is 8.0wt%; The addition of renin is 0.02%; The addition of step (6) Lactobacillus helveticus protein in cell wall enzyme is 0.03%, and the addition of flavor protease is 0.04%, is incubated enzymolysis 9 hours at 41 ℃; Step (8) by purple potato red date mud be filled in after the ziega of enzymolysis mixes in the discoid or square shape Western-style ham mould of 150-250 gram, is pressed into round pie or square shape with cutmixer; After step (10) vacuum packet installs, first be placed in the hot water of 85 ℃ and be incubated sterilization 35 minutes, take out again the cooked tunnel type micro wave strengthening of the YQ series poultry and egg fish disinfection equipment of producing with the Nanjing Co., Ltd of blue or green food fresh keeping development in science and technology forever, at 80 ℃, sterilization is 17 seconds, carry out after cooling external packing finished product.
Embodiment 4
With embodiment 1, its difference is: step (4) by soymilk powder and whole-fat milk powder with (0.5-1.0): the solution that is made into 15wt% after mass ratio (1.0-4.0) mixes substitutes fresh cow's milk, and the addition of hawthorn slurry is 3.0wt%; The addition of calcium chloride is 0.03%, and the addition of renin is 0.01%; In step (6), Lactobacillus helveticus protein in cell wall enzyme addition is 0.01wt%, and flavor protease addition is 0.03wt%; In step (7), take the purple sweet potato powder of ziega quality 2.0wt%, the crataegutt of the red date mud of 5.0wt%, 0.01wt% and the white sugar of OPC crude extract and 1.0wt% add appropriate water kneading and becomes mud shape after mixing, obtain purple potato red date mud;
Embodiment 5
With embodiment 1, its difference is: step (4) by soymilk powder and whole-fat milk powder with (0.5-1.0): the solution that is made into 17wt% after mass ratio (1.0-4.0) mixes substitutes fresh cow's milk, and the addition of hawthorn slurry is 10.0wt%; The addition of calcium chloride is 0.04%, and the addition of renin is 0.02%; In step (6), Lactobacillus helveticus protein in cell wall enzyme addition is 0.05wt%, and flavor protease addition is 0.10wt%; In step (7), take the purple sweet potato powder of ziega quality 8.0wt%, the crataegutt of the red date mud of 10.0wt%, 0.03wt% and the white sugar of OPC crude extract and 2.0wt% add appropriate water kneading and becomes mud shape after mixing, obtain purple potato red date mud;
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned giving an example.Those skilled in the art are in essential scope of the present invention, and the variation of making, remodeling, interpolation or replacement, also should belong to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.
Claims (3)
1. a preparation method for the functional fresh milk junket of characteristic local flavor, is characterized in that specifically comprising the following steps:
(1) preparation of red date mud: select without mildew and rot extra dry red wine jujube, after cleaning with clear water, by red date and water in mass ratio the ratio of 1:5 put into pot boiling after 90-95 ℃, be incubated again 30-40 minute, then with beater, break into jujube paste, remove after skin and core, with colloid mill, wear into thin mud, obtain red date mud;
(2) preparation of hawthorn slurry: select that abundant maturation, color and luster are good, disease-free, the Fructus Crataegi of free from insect pests, remove foreign material, the carpopodium in fruit, carried secretly, and water cleans fruit, by Fructus Crataegi and the water ratio of l:1 in mass ratio, be placed in pot, heating is boiled, and then keeps slight boiling condition 25-30 minute, with fruit, boils soft being as the criterion, together pour pulp and demineralized water into beater making beating, after removal core and pericarp, with colloid mill, wear into thin mud, obtain hawthorn slurry;
(3) preparation of crataegutt and OPC crude extract
1. raw material sorting and pretreatment: pluck and collect leaves of Hawthorn and carry out sorting, reject after branch class foreign material and rotten leaf, by clear water repeated washing 2-3 time, after washing, drain away the water, then put into drying room under the condition of 65-70 ℃, dry 3-4h until moisture is less than 5%, then with pulverizer, pulverize treated leaves of Hawthorn and sieve and obtain leaves of Hawthorn powder, wherein grinding particle size is 50-60 order;
2. extract and prepare: by leaves of Hawthorn powder by mass volume ratio 1:(8-10) solid-liquid ratio join in the ethanolic solution that volumetric concentration is 60-70%, with the NaOH of 0.10N, pH value is adjusted to 6-7, 40-60KHz ultrasonic wave is processed, then at 50-55 ℃, extract 40-50 minute, stand-by after extracting liquid filtering for the first time, filter residue extracts for the second time under identical condition, after extracting for the second time, leaching residue discards, collect extract for the second time, will be for the first time extract and for the second time extract merge, then essence filter, the filtrate Vacuum Concentration again essence filter being obtained, freeze drying, obtain pulverous crataegutt and OPC crude extract,
(4) sterilization, batching, curdled milk: the rich milk solution that is 15-20% by concentration or fresh cow's milk, be preheated to 50-60 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, be cooled to after 28-30 ℃, add the hawthorn slurry, the calcium chloride of 0.03-0.04wt% of rich milk solution quality or milk quality 3.0-10.0wt%, the renin that the vigor of 0.01-0.03wt% is 12000-15000U/mL, and adjust pH to 4.3-4.6 with 0.10N hydrochloric acid, after mixing, at 28-30 ℃ of insulation 30-40 minute, impel mixed liquor cohesion;
(5) discharging whey: after insulation cohesion finishes, in food Special centrifugal dehydrator, be lining with canvas bag, to pour in canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, centrifugal discharging whey 10-25 minute under the rotating speed of 800-900 rev/min, until discharge after whey liqs completely, stop centrifugally, obtain getting rid of the ziega of whey;
(6) enzymolysis: the flavor protease that the Lactobacillus helveticus protein in cell wall enzyme that the vigor that accurately takes above-mentioned ziega quality 0.01-0.05wt% is 500-1000U/mg and the vigor of 0.03-0.10wt% are 20-40u/mg, Lactobacillus helveticus protein in cell wall enzyme and flavor protease are dissolved in the distilled water of 35-40 ℃ of 4-5 times of quality, then, after mixing with ziega, at 40-42 ℃, be incubated enzymolysis 3-10 hour;
(7) preparation of purple potato red date mud: take the purple sweet potato powder of ziega quality 2.0-8.0wt%, the crataegutt of the red date mud of 5.0-10.0wt%, 0.01-0.03wt% and the white sugar of OPC crude extract and 1.0-2.0wt%, after mixing, add appropriate water kneading and become mud shape, obtain purple potato red date mud;
(8) mix, squeezing moulding: with cutmixer by purple potato red date mud be filled in after the ziega of enzymolysis mixes and be pressed into little cheese pie in Cake mould, or be filled in the discoid or square shape Western-style ham mould of 150-250 gram, be pressed into round pie or square shape;
(9) vacuum packaging: by after the compressing cheese piece demoulding, vacuumize and pack with transparent retort pouch;
(10) sterilization: after vacuum packet installs, first be placed in the hot water of 80-90 ℃ and be incubated sterilization 15-40 minute, take out and with tunnel type micro wave, to strengthen disinfection equipment again, sterilization 10-30 second at 80 ℃, carry out external packing after cooling and obtain the functional fresh milk junket of characteristic local flavor finished product.
2. the preparation method of the functional fresh milk junket of a kind of characteristic local flavor according to claim 1, is characterized in that: the rich milk solution described in step (4) is for being made into whole-fat milk powder in mass ratio the solution of 15-20%.
3. the preparation method of the functional fresh milk junket of a kind of characteristic local flavor according to claim 1, is characterized in that: the rich milk solution described in step (4) for by soymilk powder and whole-fat milk powder with (0.5-1.0): the solution that is made into 15-20wt% after mass ratio (1.0-4.0) mixes.
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| CN103636808B (en) * | 2013-12-20 | 2016-05-18 | 云南农业大学 | The preparation method of the newborn cake product of a kind of instant fire folder |
| CN104381462B (en) * | 2014-09-24 | 2018-04-17 | 南昌大学 | A kind of feature beans fermented milk products |
| EP3085239A1 (en) * | 2015-04-25 | 2016-10-26 | DMK Deutsches Milchkontor GmbH | Sterile cheese base |
| CN105145855A (en) * | 2015-10-26 | 2015-12-16 | 南陵百绿汇农业科技有限公司 | White poria health care fan-like cheese and making method |
| CN105724592A (en) * | 2016-02-26 | 2016-07-06 | 安徽农业大学 | Purple sweet potato fresh cheese containing anthocyanin and preparing method |
| CN111657482B (en) * | 2020-06-30 | 2022-12-20 | 河北工程大学 | Low-fat red date salad dressing containing eggs and preparation method thereof |
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
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Denomination of invention: A functional fresh cheese with distinctive flavor and its preparation method Effective date of registration: 20220701 Granted publication date: 20140430 Pledgee: Bank of China Limited Dongtai Branch Pledgor: Jiangsu Yuhang food science and Technology Co.,Ltd. Registration number: Y2022320000327 |
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