CN103734353A - Potato cheese and preparation method thereof - Google Patents
Potato cheese and preparation method thereof Download PDFInfo
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- CN103734353A CN103734353A CN201310750626.XA CN201310750626A CN103734353A CN 103734353 A CN103734353 A CN 103734353A CN 201310750626 A CN201310750626 A CN 201310750626A CN 103734353 A CN103734353 A CN 103734353A
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Abstract
The invention discloses a potato cheese comprising the following main raw materials in parts by weight: 28-30 parts of raw cheeses, 12-16 parts of potatoes, 16-18 parts of white granulated sugar, 1-1.5 parts of edible gelatin, 1-1.5 parts of carrageenan, 0.6-0.8 part of pectin, 0.15-0.2 part of sodium tripolyphosphate, 0.1-0.15 part of sodium hexametaphosphate, 0.15-0.2 part of glyceryl monostearate, 0.2-0.25 part of sodium citrate, and 0.1-0.15 part of lactic acid. The potato cheese disclosed by the invention is prepared from the potatoes with a unique nutrient value by adopting a new reproduction technology on the basis of using a natural cheese material. Not only is the nutrient of the reproduced cheese increased, but also the taste of the natural cheese is improved, and the requirements of different consumers can be met.
Description
Technical field
The present invention relates to a kind of potato cheese 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 is also therefore 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 the 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 products, i.e. natural cheese and reproduced cheese.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.It is shorter that China produces the history of cheese, and the kind on market is also less.
Potato is carbohydrate, but its content is only 1/4 left and right of equivalent weight rice.Research shows, the starch in potato is a kind of resistant starch, has the effect of dwindling adipocyte.Meanwhile, potato is fatty hardly, and 100g potato fat content is only 0.2g.Potato contains abundant dietary fiber, has data to represent, its content and apple are as many.Therefore stomach and intestine are slower to the absorption of potato, and after edible potato, the time in enteron aisle of resting on, so have more satiety, the while can also help to take away some greases and rubbish, has certain catharsis and toxin expelling effect than long many of rice.
Summary of the invention
In order to solve above-mentioned existing problems, the invention provides a kind of potato cheese and preparation method thereof.
A kind of potato cheese, it is made by the primary raw material of following weight portion: 28-30 part cheese material, 12-16 part potato, 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.
The preparation method of described potato cheese is to comprise the following steps:
(1) cheese material processing: 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;
(2) potato material processing: 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;
(3) 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;
(4) mixed material: in the liquid cheese slurry making in step (1), the emulsion stabilizer that adds successively potato pug that step (2) makes and step (3) 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;
(5) add thermally homogenising sterilization: by the mixed material in step (4), homogeneous while being heated to 70 ℃, homogenization pressure is 20-25MPa, carries out sterilization while continuing to be heated to 85 ℃ after homogeneous, keeps 10-15min;
(6) vacuum outgas: after sterilization, be to carry out vacuum outgas 2-3min under 0.064-0.084kPa at pressure;
(7) 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 potato with unique nutritive value, not only increased the nutrition of reproduced cheese, and improved the taste of natural cheese, can meet different consumer demands.
The specific embodiment
Embodiment 1
A kind of potato cheese, gets 30 parts of cheese materials, 15 portions of potatoes, 16 portions of white granulated sugars, 1 part of 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.
The preparation method of described potato cheese is to comprise the following steps:
(1) cheese material processing: 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;
(2) potato material processing: 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;
(3) preparation emulsion stabilizer: edible gelatin, carragheen, pectin, sodium phosphate trimer, calgon, glycerin monostearate, natrium citricum, the white granulated sugar of getting weight portion are 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;
(4) mixed material: in the liquid cheese slurry making in step (1), the emulsion stabilizer that adds successively potato pug that step (2) makes and step (3) 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;
(5) add thermally homogenising sterilization: by the mixed material in step (4), homogeneous while being heated to 70 ℃, homogenization pressure is 22MPa, carries out sterilization while continuing to be heated to 85 ℃ after homogeneous, keeps 15min;
(6) vacuum outgas: after sterilization, be to carry out vacuum outgas 3min under 0.064kPa at pressure;
(7), after clean packaging, rest on sizing and storage in the freezer of 3-8 ℃.
Claims (2)
1. a potato cheese, 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 potato, 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.
2. according to the preparation method of a kind of potato cheese claimed in claim 1, it is characterized in that comprising the following steps:
(1) cheese material processing: 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;
(2) potato material processing: 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;
(3) 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;
(4) mixed material: in the liquid cheese slurry making in step (1), the emulsion stabilizer that adds successively potato pug that step (2) makes and step (3) 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;
(5) add thermally homogenising sterilization: by the mixed material in step (4), homogeneous while being heated to 70 ℃, homogenization pressure is 20-25MPa, carries out sterilization while continuing to be heated to 85 ℃ after homogeneous, keeps 10-15min;
(6) vacuum outgas: after sterilization, be to carry out vacuum outgas 2-3min under 0.064-0.084kPa at pressure;
(7) 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201310750626.XA CN103734353A (en) | 2013-12-31 | 2013-12-31 | Potato cheese and preparation method thereof |
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| CN201310750626.XA CN103734353A (en) | 2013-12-31 | 2013-12-31 | Potato cheese and preparation method thereof |
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| CN103734353A true CN103734353A (en) | 2014-04-23 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259352A (en) * | 2017-06-28 | 2017-10-20 | 徐州菲泰克农业科技有限公司 | A kind of cheese potato is crisp |
| 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 |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
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| CN101326940A (en) * | 2008-07-11 | 2008-12-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese for growth and method for producing the same |
| KR20110047337A (en) * | 2009-10-30 | 2011-05-09 | (주)네오스푸드시스템 | Freeze-dried soft cheese and manufacturing method thereof |
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
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2013
- 2013-12-31 CN CN201310750626.XA patent/CN103734353A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101326940A (en) * | 2008-07-11 | 2008-12-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese for growth and method for producing the same |
| KR20110047337A (en) * | 2009-10-30 | 2011-05-09 | (주)네오스푸드시스템 | Freeze-dried soft cheese and manufacturing method thereof |
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
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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", 《中国奶牛》, no. 16, 20 September 2013 (2013-09-20), pages 35 - 36 * |
| 武晗等: "乳化盐对涂抹型再制干酪质地的影响", 《中国乳品工业》, no. 11, 25 November 2007 (2007-11-25) * |
| 豆果网: "食之有道", 《新疆农垦科技》, no. 12, 25 December 2013 (2013-12-25), pages 60 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259352A (en) * | 2017-06-28 | 2017-10-20 | 徐州菲泰克农业科技有限公司 | A kind of cheese potato is crisp |
| 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 |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
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Application publication date: 20140423 |