CN103535442A - Processing method for Chinese yam cheese - Google Patents
Processing method for Chinese yam cheese Download PDFInfo
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- CN103535442A CN103535442A CN201310420745.9A CN201310420745A CN103535442A CN 103535442 A CN103535442 A CN 103535442A CN 201310420745 A CN201310420745 A CN 201310420745A CN 103535442 A CN103535442 A CN 103535442A
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- cheese
- chinese yam
- fermentation
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Abstract
The invention discloses a processing method for Chinese yam cheese and belongs to the technical field of food processing. The Chinese yam cheese comprises following main raw materials in parts by weight: 50-60 parts of pure milk, 6-10 parts of Chinese yam powder, 3-5 parts of arrowroot and 3-4 parts of sucrose. With the adoption of the steps provided by the invention, the prepared Chinese yam cheese not only has abundant nutrition of the cheese, but also has health-care components of the Chinese yam powder and the arrowroot; the prepared Chinese yam cheese is abundant in nutrition and is good for health. The processing method is convenient to implement and simple to operate.
Description
Technical field
The present invention relates to a kind of processing method of cheese, especially relate to a kind of processing method of Chinese yam cheese.
Background technology
Cheese is also cheese, is a kind of milk product of fermentation, and its character and common yoghurt have similarity, all by sweat, make, also all contain the lactic acid bacteria that can keep healthy, but the concentration ratio Yoghourt of cheese is higher, almost solid food, nutritive value also so abundanter.Cheese product contains rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, is the food of pure natural.With regard to technique, cheese is the milk of fermentation; With regard to nutrition, cheese is concentrated milk.At present, on market, yet there are no Chinese yam cheese product occurs.
Summary of the invention
The processing method that the object of this invention is to provide a kind of Chinese yam cheese.
The technical solution used in the present invention is: a kind of processing method of Chinese yam cheese, is characterized in that: the primary raw material by following weight portion forms: 50-60 part plain chocolate, 6-10 part yam flour, 3-5 part kudzuvine root starch and 3-4 part sucrose.Processing method adopts following steps:
A, raw material mix: plain chocolate, yam flour, sucrose are mixed by described weight ratio, and stirred;
B, boiling: plain chocolate, yam flour, kudzuvine root starch, sucrose mixed liquor are boiled, continue 2-4 minute, be cooled to room temperature;
C, enter mould: add the plain chocolate mixed liquor cooling, stir;
D, fermentation: fermentation temperature is 35-40 ℃, fermentation time is 2-3 days;
E, baking: the mixed liquor after fermentation is put into oven for baking, temperature 100-120 ℃, time 20-30min, stores temperature 0-4 ℃, time 3-5 hour at refrigerating chamber after taking-up;
F, packing: after vacuum packaging, under low temperature, store.
Beneficial effect: adopt step of the present invention, the yam flour cheese of preparation not only has the abundant nutrition of cheese, also contains the health-care components with yam flour, kudzuvine root starch, nutritious, is beneficial to health.It is convenient, simple to operate to implement.
The specific embodiment
Embodiment 1:
A, raw material mix: plain chocolate, yam flour, sucrose are mixed by described weight ratio, and stirred;
B, boiling: plain chocolate, yam flour, kudzuvine root starch, sucrose mixed liquor are boiled, continue 3 minutes, be cooled to room temperature;
C, enter mould: add the plain chocolate mixed liquor cooling, stir;
D, fermentation: fermentation temperature is 40 ℃, fermentation time is 3 days;
E, baking: the mixed liquor after fermentation is put into oven for baking, 120 ℃ of temperature, time 25min, stores temperature 0-4 ℃, 4 hours time at refrigerating chamber after taking-up;
F, packing: after vacuum packaging, under low temperature, store.
Embodiment 2:
A processing method for yam flour cheese, is made by the primary raw material of following weight portion: 60 portions of plain chocolates, 10 parts of yam flours, 6 parts of kudzuvine root starch, 3 parts of polygonatum liquors, 3 portions of sucrose.Specifically comprise the following steps method:
A, raw material mix: plain chocolate, yam flour, sucrose are mixed, and stirred;
B, boiling: plain chocolate, yam flour, sucrose mixed liquor are boiled, continue 2 minutes, be cooled to room temperature;
C, enter mould: polygonatum liquor is poured in mould, and added the plain chocolate mixed liquor cooling, stir;
D, fermentation: fermentation temperature is 30 ℃, fermentation time is 1 day;
E, baking: the mixed liquor after fermentation is put into oven for baking, and 120 ℃ of temperature, 20 minutes time, store 0 ℃ of temperature, time 2 h at refrigerating chamber after taking-up;
F, packing: vacuum packaging, cryopreservation.
Claims (1)
1. a processing method for Chinese yam cheese, is characterized in that: the primary raw material by following weight portion forms: 50-60 part plain chocolate, and 6-10 part yam flour, 3-5 part kudzuvine root starch and 3-4 part sucrose, processing method adopts following steps:
A, raw material mix: plain chocolate, yam flour, sucrose are mixed by described weight ratio, and stirred;
B, boiling: plain chocolate, yam flour, kudzuvine root starch, sucrose mixed liquor are boiled, continue 2-4 minute, be cooled to room temperature;
C, enter mould: add the plain chocolate mixed liquor cooling, stir;
D, fermentation: fermentation temperature is 35-40 ℃, fermentation time is 2-3 days;
E, baking: the mixed liquor after fermentation is put into oven for baking, temperature 100-120 ℃, time 20-30min, stores temperature 0-4 ℃, time 3-5 hour at refrigerating chamber after taking-up;
F, packing: after vacuum packaging, under low temperature, store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310420745.9A CN103535442A (en) | 2013-09-16 | 2013-09-16 | Processing method for Chinese yam cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310420745.9A CN103535442A (en) | 2013-09-16 | 2013-09-16 | Processing method for Chinese yam cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535442A true CN103535442A (en) | 2014-01-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310420745.9A Pending CN103535442A (en) | 2013-09-16 | 2013-09-16 | Processing method for Chinese yam cheese |
Country Status (1)
| Country | Link |
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| CN (1) | CN103535442A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255937A (en) * | 2014-09-23 | 2015-01-07 | 甘肃农业大学 | Preparation method of cheese with yak blood powder |
| CN105076457A (en) * | 2015-08-25 | 2015-11-25 | 山东省农业科学院畜牧兽医研究所 | Vegetable and fruit cheese and method for making same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040146600A1 (en) * | 2001-04-19 | 2004-07-29 | Schlothauer Ralf-Christian | Method for preparing savoury-flavoured products by fermentation of proteins |
| CN101366414A (en) * | 2008-09-23 | 2009-02-18 | 吉林农业大学 | Method for preparing milk curd of composite cheese of soybean and cow's milk |
| CN101990953A (en) * | 2009-08-12 | 2011-03-30 | 云南大理东亚乳业有限公司 | Wild mushroom cheese and making process thereof |
| CN102038038A (en) * | 2009-10-21 | 2011-05-04 | 刘娜 | Sweet potato cheese |
-
2013
- 2013-09-16 CN CN201310420745.9A patent/CN103535442A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040146600A1 (en) * | 2001-04-19 | 2004-07-29 | Schlothauer Ralf-Christian | Method for preparing savoury-flavoured products by fermentation of proteins |
| CN101366414A (en) * | 2008-09-23 | 2009-02-18 | 吉林农业大学 | Method for preparing milk curd of composite cheese of soybean and cow's milk |
| CN101990953A (en) * | 2009-08-12 | 2011-03-30 | 云南大理东亚乳业有限公司 | Wild mushroom cheese and making process thereof |
| CN102038038A (en) * | 2009-10-21 | 2011-05-04 | 刘娜 | Sweet potato cheese |
Non-Patent Citations (1)
| Title |
|---|
| 刘傲阳，等: "《趣味大众百果滋补》", 30 June 1992, 天津科技翻译出版公司 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255937A (en) * | 2014-09-23 | 2015-01-07 | 甘肃农业大学 | Preparation method of cheese with yak blood powder |
| CN105076457A (en) * | 2015-08-25 | 2015-11-25 | 山东省农业科学院畜牧兽医研究所 | Vegetable and fruit cheese and method for making same |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140129 |