CN103734235A - Taro and cheese biscuit and preparation method thereof - Google Patents
Taro and cheese biscuit and preparation method thereof Download PDFInfo
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- CN103734235A CN103734235A CN201310750535.6A CN201310750535A CN103734235A CN 103734235 A CN103734235 A CN 103734235A CN 201310750535 A CN201310750535 A CN 201310750535A CN 103734235 A CN103734235 A CN 103734235A
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Abstract
The invention discloses a taro and cheese biscuit. The biscuit is prepared from the following main raw materials in parts by weight: 28-30 parts of raw material cheese, 12-16 parts of taro, 16-18 parts of white granulated sugar, 1-1.5 parts of edible gelatine, 1-1.5 parts of carrageenan, 0.6-0.8 parts of pectin, 0.15-0.2 parts of sodium tripolyphosphate, 0.1-0.15 parts of sodium hexametaphosphate, 0.15-0.2 parts of glycerin monostearate, 0.2-0.25 parts of sodium citrate, 0.1-0.15 parts of lactic acid, 45-70 parts of whole meal, 50-75 parts of oat powder, 65-80 parts of buckwheat powder, and 8-10 parts of palm oil. A new preproduction technology is adopted by the taro and cheese biscuit on the basis of using a natural cheese raw material, and the taro with specific nutritive value is added, so that the nutrition of the reproduced cheese can be promoted, and the taste of the natural cheese can be improved; furthermore, the cheese and the biscuit are separately prepared, so that the primary lubricant feeling and nutritive value of the cheese can be kept, and the taste of the biscuit is enriched, and the demand of different consumers can be met.
Description
Technical field
The present invention relates to a kind of taro cheese biscuit and preparation method thereof.
Background technology
Cheese (class wherein is also cheese) is a kind of milk product of fermentation, 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.Every kilogram of cheese product is all to form by ten kilograms of milk are concentrated, contains rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, is the food of pure natural, is described as " gold " in dairy products.And the super board nutrient of the needed by human body such as protein, calcium and phosphorus of every kilogram of concentrated ten kilograms of milk of cheese product, unique zymotechnique, makes the absorptivity of its nutrition reach 96%-98%.
In country variant and area, cheese is because the impact of being manufactured the reasons such as mode has formed a lot of different kind products.Mainly contain in the market two large class cheese product, i.e. natural cheese and reproduced cheeses.Natural cheese because of the factors such as its local flavor and eating method be not popular acceptance, people are more ready the reproduced cheese of selecting to improve taste and improving appetite.Cheese can eat separately, also can eat together with bread, biscuit etc., and have at present, cheese is mixed into the way of making cheese flavor biscuit in dough, but after high-temperature baking, cheese has not possessed lubricated special mouthfeel, and its nutritive value also can be subject to larger impact.
Dasheen nutrient is abundant, contains a large amount of starch, mineral matter and vitamin, is vegetables, is again grain, can prepared food, drying or powder process.Taro mouthfeel is soft, glutinous tender tasty and refreshing, nutritious, can cook dish and can do various snacks again, crisp good to eat again.Taro contains a kind of mucus albumen, after being absorbed by the body, can produce immunoglobulin (Ig), or claims antibody globulin, can improve the resistance of body.Therefore the traditional Chinese medical science thinks that taro can detoxify, the carbuncle pyogenic infections of human body is comprised to cancer poison has bitterly and suppress to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula.
Summary of the invention
In order to solve above-mentioned existing problems, the invention provides a kind of taro cheese biscuit and preparation method thereof.
A taro cheese biscuit, it is made by the primary raw material of following weight portion: 28-30 part cheese material, 12-16 part taro, 16-18 part white granulated sugar, 1-1.5 part edible gelatin, 1-1.5 part carragheen, 0.6-0.8 part pectin, 0.15-0.2 part sodium phosphate trimer, 0.1-0.15 part calgon, 0.15-0.2 part glycerin monostearate, 0.2-0.25 part natrium citricum, 0.1-0.15 part lactic acid, wholemeal 45-70 part, oatmeal 50-75 part, buckwheat 65-80 part, 8-10 part palm oil.
The preparation method of described a kind of taro cheese biscuit, comprises the following steps:
(1) biscuit preparation: wholemeal, oatmeal, buckwheat are added in dough mixing machine and stirred, with become dough, after fermentation, add again palm oil and water, in the short time of trying one's best, stir, standing 10-20min, then by dough after roll-in enters forming machine roll marks and is shaped, directly send into 220-250 ℃ of baking oven baking, till ripe;
(2) cheese material is processed: the packaging material that remove cheese, the epidermis of pruning, the face of taking temperature clearly, then be cut into cheese in parts bulk, pulverize, put into interlayer heating kettle, and add distilled water by 20% of cheese material quality, heat lentamente also constantly material in agitated kettle, while rising to 80 ℃ to temperature, insulation 8-12min, obtains liquid cheese slurry standby;
(3) taro raw material is processed: get clean peeling taro, cut into bulk and pulverize, put into new interlayer heating kettle, and add distilled water by 10% of taro raw material, heating infusion is to becoming taro pug standby;
(4) preparation emulsion stabilizer: get edible gelatin, carragheen, pectin, sodium phosphate trimer, calgon, glycerin monostearate, natrium citricum, white granulated sugar and put into heating kettle, and add distilled water by 120% of quality of material, heat and stir, during to temperature to 80 ℃, rapid stirring material, mixing speed is 2800r/min, and time 15min, obtains emulsion stabilizer standby;
(5) mixed material: in the liquid cheese slurry making in step (2), the emulsion stabilizer that adds successively taro pug that step (3) makes and step (4) to make, stir, lactic acid being joined to water, to be made into concentration be that 10% lactic acid solution joins in mixed material again, continue to stir, regulating mixed material liquid pH value is 5.6-6.0;
(6) make core material: by the mixed material in step (5), homogeneous while being heated to 70 ℃, homogenization pressure is 20-25MPa, while continuing after homogeneous to be heated to 85 ℃, carry out sterilization, keep 10-15min, after sterilization, at pressure, be under 0.064-0.084kPa, to carry out vacuum outgas 2-3min, make core material;
(7) biscuit sandwich: sandwich after the core material modulation that step (6) is made, in case cheese turns cold and solidifies;
(8) clean packaging, storage at lower temperature;
Preferably, described storage at lower temperature, rests on sizing and storage in the freezer of 3-8 ℃;
Preferably, the maturity of described cheese material was at 4-5 month, and its moisture is at 35%-38%.
Compared with prior art, the present invention has the following advantages: using on the basis of natural cheese raw material, adopt new production technology processed again, add the taro with unique nutritive value, not only increased the nutrition of reproduced cheese, and improved the taste of natural cheese, the present invention is separately prepared cheese with biscuit, can keep the original lubricated sense of cheese and nutritive value, also enrich the mouthfeel of biscuit, can meet different consumer demands.
The specific embodiment
Embodiment 1
A taro cheese biscuit, gets 30 parts of cheese materials, 15 portions of taros, 15 portions of white granulated sugars, 1, part edible gelatin, 1 part of carragheen, 0.6 part of pectin, 0.15 part of sodium phosphate trimer, 0.1 part of calgon, 0.15 part of glycerin monostearate, 0.2 part of natrium citricum, 0.1 part of lactic acid, 65 parts of wholemeals, 60 parts of oatmeals, 65 parts of buckwheats, 10 parts of palm oils.
The preparation method of described taro cheese biscuit is to comprise the following steps:
(1) biscuit preparation: wholemeal, oatmeal, buckwheat are added in dough mixing machine and stirred, with become dough, after fermentation, add again palm oil and water, in the short time of trying one's best, stir, standing 10-20min, then by dough after roll-in enters forming machine roll marks and is shaped, directly send into 220-250 ℃ of baking oven baking, till ripe;
(2) cheese material is processed: the ripening degree of selection was at 4-5 month, and its moisture, at the cheese material of 35%-38%, is removed the packaging material of cheese, the epidermis of pruning, the face of taking temperature clearly, then be cut into cheese in parts bulk, pulverize, put into interlayer heating kettle, and add distilled water by 20% of cheese material quality, heat lentamente also constantly material in agitated kettle, while rising to 80 ℃ to temperature, insulation 10min, obtains liquid cheese slurry standby;
(3) potato material is processed: get clean peeled potatoes, cut into bulk and pulverize, put into new interlayer heating kettle, and add distilled water by 10% of potato material, heating infusion is to becoming potato pug standby;
(4) preparation emulsion stabilizer: get edible gelatin, carragheen, pectin, sodium phosphate trimer, calgon, glycerin monostearate, natrium citricum, white granulated sugar and put into heating kettle, and add distilled water by 120% of quality of material, heat and stir, during to temperature to 80 ℃, rapid stirring material, mixing speed is 2800r/min, and time 15min, obtains emulsion stabilizer standby;
(5) mixed material: in the liquid cheese slurry making in step (2), the emulsion stabilizer that adds successively potato pug that step (3) makes and step (4) to make, stir, lactic acid being joined to water, to be made into concentration be that 10% lactic acid solution joins in mixed material again, continue to stir, regulating mixed material liquid pH value is 5.6-6.0;
(6) make core material: by the mixed material in step (5), homogeneous while being heated to 70 ℃, homogenization pressure is 25MPa, while continuing after homogeneous to be heated to 85 ℃, carry out sterilization, keep 10-15min, after sterilization, at pressure, be under 0.084kPa, to carry out vacuum outgas 2-3min, make core material;
(7) biscuit sandwich: sandwich after the core material modulation that step (6) is made, in case cheese turns cold and solidifies;
(8), after clean packaging, rest on sizing and storage in the freezer of 3-8 ℃.
Claims (2)
1. a taro cheese biscuit, it is characterized in that it is made by the primary raw material of following weight portion: 28-30 part cheese material, 12-16 part taro, 16-18 part white granulated sugar, 1-1.5 part edible gelatin, 1-1.5 part carragheen, 0.6-0.8 part pectin, 0.15-0.2 part sodium phosphate trimer, 0.1-0.15 part calgon, 0.15-0.2 part glycerin monostearate, 0.2-0.25 part natrium citricum, 0.1-0.15 part lactic acid, wholemeal 45-70 part, oatmeal 50-75 part, buckwheat 65-80 part, 8-10 part palm oil.
2. according to the preparation method of a kind of taro cheese biscuit claimed in claim 1, it is characterized in that comprising the following steps:
(1) biscuit preparation: wholemeal, oatmeal, buckwheat are added in dough mixing machine and stirred, with become dough, after fermentation, add again palm oil and water, in the short time of trying one's best, stir, standing 10-20min, then by dough after roll-in enters forming machine roll marks and is shaped, directly send into 220-250 ℃ of baking oven baking, till ripe;
(2) cheese material is processed: the packaging material that remove cheese, the epidermis of pruning, the face of taking temperature clearly, then be cut into cheese in parts bulk, pulverize, put into interlayer heating kettle, and add distilled water by 20% of cheese material quality, heat lentamente also constantly material in agitated kettle, while rising to 80 ℃ to temperature, insulation 8-12min, obtains liquid cheese slurry standby;
(3) taro raw material is processed: get clean peeling taro, cut into bulk and pulverize, put into new interlayer heating kettle, and add distilled water by 10% of taro raw material, heating infusion is to becoming taro pug standby;
(4) preparation emulsion stabilizer: get edible gelatin, carragheen, pectin, sodium phosphate trimer, calgon, glycerin monostearate, natrium citricum, white granulated sugar and put into heating kettle, and add distilled water by 120% of quality of material, heat and stir, during to temperature to 80 ℃, rapid stirring material, mixing speed is 2800r/min, and time 15min, obtains emulsion stabilizer standby;
(5) mixed material: in the liquid cheese slurry making in step (2), the emulsion stabilizer that adds successively taro pug that step (3) makes and step (4) to make, stir, lactic acid being joined to water, to be made into concentration be that 10% lactic acid solution joins in mixed material again, continue to stir, regulating mixed material liquid pH value is 5.6-6.0;
(6) make core material: by the mixed material in step (5), homogeneous while being heated to 70 ℃, homogenization pressure is 20-25MPa, while continuing after homogeneous to be heated to 85 ℃, carry out sterilization, keep 10-15min, after sterilization, at pressure, be under 0.064-0.084kPa, to carry out vacuum outgas 2-3min, make core material;
(7) biscuit sandwich: sandwich after the core material modulation that step (6) is made, in case cheese turns cold and solidifies;
(8) clean packaging, storage at lower temperature;
Described storage at lower temperature, rests on sizing and storage in the freezer of 3-8 ℃;
The maturity of described cheese material was at 4-5 month, and its moisture is at 35%-38%.
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| CN201310750535.6A CN103734235A (en) | 2013-12-31 | 2013-12-31 | Taro and cheese biscuit and preparation method thereof |
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| CN201310750535.6A CN103734235A (en) | 2013-12-31 | 2013-12-31 | Taro and cheese biscuit and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265549A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Taro oat biscuit |
| CN108184965A (en) * | 2018-01-11 | 2018-06-22 | 山东嘉利丰食品有限公司 | A kind of snack food containing cheese and preparation method thereof |
| CN116391764A (en) * | 2022-12-30 | 2023-07-07 | 奶酪博士(上海)科技有限公司 | Cheese slice and preparation method thereof |
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| JP2001519176A (en) * | 1997-10-09 | 2001-10-23 | フロマジェリ・ベル | Composite food based on cheese and biscuit and method for producing |
| CN101228891A (en) * | 2008-02-26 | 2008-07-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheesecake and preparing method thereof |
| WO2010080872A1 (en) * | 2009-01-09 | 2010-07-15 | Kellogg Company | Bake-stable food filling and methods related thereto |
| CN102187887A (en) * | 2011-03-15 | 2011-09-21 | 张立芬 | Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof |
| CN201986604U (en) * | 2011-01-14 | 2011-09-28 | 陆中辉 | Biscuit |
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2013
- 2013-12-31 CN CN201310750535.6A patent/CN103734235A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001519176A (en) * | 1997-10-09 | 2001-10-23 | フロマジェリ・ベル | Composite food based on cheese and biscuit and method for producing |
| CN101228891A (en) * | 2008-02-26 | 2008-07-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheesecake and preparing method thereof |
| WO2010080872A1 (en) * | 2009-01-09 | 2010-07-15 | Kellogg Company | Bake-stable food filling and methods related thereto |
| CN201986604U (en) * | 2011-01-14 | 2011-09-28 | 陆中辉 | Biscuit |
| CN102187887A (en) * | 2011-03-15 | 2011-09-21 | 张立芬 | Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof |
Non-Patent Citations (1)
| Title |
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| 李志才，等: "南瓜蓝莓营养强化再制奶酪的制作方法", 《第四届中国奶业大会论文集》, 30 September 2013 (2013-09-30), pages 448 - 449 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265549A (en) * | 2015-11-24 | 2016-01-27 | 江门市美合食品有限公司 | Taro oat biscuit |
| CN108184965A (en) * | 2018-01-11 | 2018-06-22 | 山东嘉利丰食品有限公司 | A kind of snack food containing cheese and preparation method thereof |
| CN116391764A (en) * | 2022-12-30 | 2023-07-07 | 奶酪博士(上海)科技有限公司 | Cheese slice and preparation method thereof |
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Application publication date: 20140423 |