CN104365867A - Fresh cheese rich in xylitol and method for preparing cheese by coating process - Google Patents
Fresh cheese rich in xylitol and method for preparing cheese by coating process Download PDFInfo
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- CN104365867A CN104365867A CN201410686472.7A CN201410686472A CN104365867A CN 104365867 A CN104365867 A CN 104365867A CN 201410686472 A CN201410686472 A CN 201410686472A CN 104365867 A CN104365867 A CN 104365867A
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Abstract
The invention discloses a fresh cheese rich in xylitol and a method for preparing the cheese by a coating process. The fresh cheese comprises fresh cow milk with xylitol, calcium chloride and a fermentation agent, wherein the fresh cow milk with xylitol contains sodium caseinate, xanthan gum, distilled glycerin monostearate, water, xylitol and fresh cow milk; the method for preparing the cheese by the coating process comprises the following steps: (1) dissolving sodium caseinate, xanthan gum and distilled glycerin monostearate in water and adding xylitol to obtain a mixed solution; carrying water bath to obtain an emulsion; dispersing at high speed to obtain a xylitol coating material; (2) mixing the xylitol coating material with the fresh cow milk, adding calcium chloride and a fermentation agent, producing acid, coagulating the emulsion, squeezing and after-ripening to obtain the fresh cheese with strengthened xylitol. Compared with the uncoated xylitol, the xylitol loss rate is reduced by 59.29% in the process of preparing the fresh cheese with the xylitol; the content of the xylitol in the fresh cheese is increased; a plurality of nutrients are provided for the human body; the taste of the fresh cheese is improved; the fluctuation of the blood sugar value is avoided; and the requirements of different consumers can be met.
Description
Technical field
The invention belongs to the fabricating technology field of functional food, relate to the adding method of xylitol in fresh cheese and be rich in the making of xylitol fresh cheese, being specifically related to the preparation method of xylitol encrusting substance.
Background technology
Cheese belongs to fermented dairy product, and, comprehensive nutrition special with its local flavor, the feature such as various in style, like by consumer deeply.Cheese take breast as raw material, after lactobacillus-fermented curdled milk, add that renin solidifies, squeezes, after-ripening is prepared from, and fresh cheese is normally after milk fermentation acid cure, discharging whey, does not need the food made through after-ripening.In western countries, cheese in great demand, best in quality, on the high side; In Asia, cheese depends on import, is the maximum potential market of following cheese; In China, the consumption trend diversification of dairy products, but cheese is of less types, and cheese is still in the market introduction stage in China.
Containing rich in protein, fat, carbohydrate, organic acid, mineral matter and the multiple nutritional components such as fat-soluble A, water-soluble B vitamin in cheese, it is a kind of natural functional food ingredient, by developing and strengthening specific functional component in cheese, produce functional cheese, the demand of people to food difference in functionality characteristic can be met.There is researcher to pass through to add fruit and vegetable as strawberry, pumpkin etc. in cheese production process, enriched the nutrition of cheese, improved the taste of cheese; Also have researcher in cheese production process, to add health products as fish oil, flax wet goods, add the health-care efficacy of cheese, improve the functional characteristic of cheese.Nowadays, diet with various disease as diabetes, disease of cardiovascular system, disease of digestive system, motor system disease and cancer link together, the emphasis of Nutritional studies has turned to the relation of specific food composition and health, so we have studied the adding method of xylitol in a kind of fresh cheese.
Xylitol is a kind of five-state controller, belongs to polyalcohol low in calories, has several functions characteristic in body metabolism process.In digestion process, part xylitol enters large intestine, is utilized by beneficial bacterium in intestines, only produces very low heat.Xylitol should not as the nutrient source of oral microorganism, and long-term absorption can not cause carious tooth, and the metabolic pathway of xylitol in human body has nothing to do with insulin simultaneously, insulin level in blood sugar and blood can not be caused to fluctuate, can be used as the certain food of diabetic.But because xylitol is very easily water-soluble, when cheese compacting discharging whey, run off in a large number.Therefore, be necessary to use special method, reduce the turnover rate of xylitol, improve its content in fresh cheese.Also do not occur xylitol cheese on the market at present, this problem of xylitol turnover rate in producing for reduction cheese, does not also have solution.
Summary of the invention
In order to reduce the turnover rate of xylitol in fresh cheese is produced, the present invention aims to provide the adding method of xylitol in a kind of fresh cheese and is rich in the manufacture craft of xylitol fresh cheese.
Technical solution problem of the present invention adopts following technical scheme:
One is rich in xylitol fresh cheese, and its feature is, is made up of xylitol fresh cow milk, calcium chloride and leavening, and described xylitol fresh cow milk is composed as follows:
Casein sodium 38.6-42 g
Xanthans 1.47-1.75 g
Distilled glycerin monostearate 0.2-0.32 g
Water 138-189.8 mL
Xylitol 7g
Fresh cow milk 100g;
0.01 g calcium chloride is added in described every L xylitol fresh cow milk,
Described leavening is 2% of xylitol fresh cow milk mass fraction.
The described content being rich in xylitol in xylitol fresh cheese is 34 ~ 39g/kg.
As preferably, described xylitol fresh cow milk is composed as follows:
Casein sodium 40.32g,
Xanthans 1.68g,
Water 168mL,
Distilled glycerin monostearate 0.21g,
Under this formula, in the xylitol fresh cheese of preparation, the content of xylitol reaches 38.88g/kg.
As preferably: described xylitol fresh cow milk is composed as follows:
Casein sodium 40.53g,
Xanthans 1.47g,
Water 144.7mL,
Distilled glycerin monostearate 0.21g,
Under this formula, in the xylitol fresh cheese of preparation, the content of xylitol reaches 38.56g/kg.
As preferably, described xylitol fresh cow milk is composed as follows:
Casein sodium 38.64g
Xanthans 1.61g,
Water 138.6mL,
Distilled glycerin monostearate 0.2g,
Under this formula, in the xylitol fresh cheese of preparation, the content of xylitol reaches 37.19g/kg.
A kind of bag that utilizes is as follows for the step being rich in xylitol fresh cheese as mentioned above by legal system:
(1) bag of xylitol is processed
By casein sodium and xanthans, be dissolved in the water, add Distilled glycerin monostearate, after stirring and dissolving, add xylitol and obtain mixed liquor; Mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion; Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Fresh cow milk is joined in xylitol encrusting substance, obtain feed liquid; Feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
To strengthen xylitol fresh cow milk under 75 DEG C of conditions, high temperature 15s, and after being cooled to 30 DEG C, add calcium chloride, leavening, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol fresh cheese; The content being rich in xylitol in xylitol fresh cheese is 34 ~ 39g/kg.
Advantageous Effects of the present invention embodies in the following areas:
1. the present invention utilizes highly dissoluble and the emulsibility of casein sodium, and xanthans can increase the viscosity of emulsion decentralized photo, form the feature of gel network structure and stable oil/water mixed system, bag quilt can be carried out to xylitol, thus reduce xylitol turnover rate.The inventive method, preparing in xylitol fresh cheese process, improves the content of xylitol in fresh cheese, while providing human body various nutrients, improving fresh cheese taste, can not cause the fluctuation of blood glucose value, can meet different consumer demand;
2. present invention process method mesospore material selects casein sodium, xanthans and monoglyceride, carries out emulsification by water-bath and high speed dispersion, uses water as dispersant, makes the fresh cheese containing xylitol have better edible safety.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
The source of following examples raw materials is described as follows:
Casein sodium: Zhengzhou Zhong Cheng Chemical Co., Ltd., food-grade; Xanthans: Zhengzhou Zhong Cheng Chemical Co., Ltd., food-grade; SH-496 lactic acid bacteria: Hansen Corp. of section of Denmark (leavening in following examples refers to SH-496 lactic acid bacteria, and this leavening is Powdered, can quantitative weighing); Fresh milk: newly wish white Supreme Being's dairy industry; Distilled glycerin monostearate: the happy biochemical technology Co., Ltd in Jiade, Guangzhou, food-grade; Xylitol: Shandong Mifutang Food Co., Ltd., food-grade.
embodiment 1
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leavening, and wherein, xylitol fresh cow milk consists of:
Casein sodium 42g,
Xanthans 1.75g,
Water 150.7mL,
Distilled glycerin monostearate 0.32g;
Xylitol 7g,
Fresh cow milk 100g;
0.01 g calcium chloride is added in every L xylitol fresh cow milk,
Leavening is 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese comprises following operating procedure:
(1) preparation of xylitol encrusting substance
Take 42g casein sodium and 1.75g xanthans, be dissolved in 150.7mL water, add 0.32g Distilled glycerin monostearate, after stirring and dissolving, add 7g xylitol and obtain mixed liquor, mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Take 100g fresh cow milk, join in xylitol encrusting substance, obtain feed liquid, above feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
Xylitol fresh cow milk will be strengthened under 75 DEG C of conditions, high temperature 15s, after being cooled to 30 DEG C, calcium chloride is added by 0.01g/L, leavening is added by the addition of 2%, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol fresh cheese, the content being rich in xylitol in xylitol fresh cheese reaches 39g/kg(reference: Zhang Yahang, around, Li Bin. the multiple glycitols sweetener [J] in derivatization Capillary Gas Chromatography sugarfree foods. analytical chemistry .2013,41 (06): 911-916), cutting grumeleuse, formed package.
embodiment 2
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leavening, and wherein, xylitol fresh cow milk consists of:
Casein sodium 40.32g,
Xanthans 1.68g,
Water 168mL,
Distilled glycerin monostearate 0.21g;
Xylitol 7g,
Fresh cow milk 100g;
0.01 g calcium chloride is added in every L xylitol fresh cow milk,
Leavening is 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese comprises following operating procedure:
(1) preparation of xylitol encrusting substance
Take 40.32g casein sodium and 1.68g xanthans, be dissolved in 168mL water, add 0.21g Distilled glycerin monostearate, after stirring and dissolving, add 7g xylitol and obtain mixed liquor, mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Take 100g fresh cow milk, join in xylitol encrusting substance, obtain feed liquid, above feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
Xylitol fresh cow milk will be strengthened under 75 DEG C of conditions, high temperature 15s, after being cooled to 30 DEG C, adds calcium chloride by 0.01g/L, leavening is added by the addition of 2%, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, xylitol fresh cheese must be rich in, the content being rich in xylitol in xylitol fresh cheese reaches 38.88 g/kg, cutting grumeleuse, formed package.
embodiment 3
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leavening, and wherein, xylitol fresh cow milk consists of:
Casein sodium 40.53g,
Xanthans 1.47g,
Water 144.7mL,
Distilled glycerin monostearate 0.21g;
Xylitol 7g,
Fresh cow milk 100g;
0.01 g calcium chloride is added in every L xylitol fresh cow milk,
Leavening is 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese comprises following operating procedure:
(1) preparation of xylitol encrusting substance
Take 40.53g casein sodium and 1.47g xanthans, be dissolved in 144.7mL water, add 0.21g Distilled glycerin monostearate, after stirring and dissolving, add 7g xylitol and obtain mixed liquor, mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Take 100g fresh cow milk, join in xylitol encrusting substance, obtain feed liquid, above feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
Xylitol fresh cow milk will be strengthened under 75 DEG C of conditions, high temperature 15s, after being cooled to 30 DEG C, adds calcium chloride by 0.01g/L, leavening is added by the addition of 2%, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, xylitol fresh cheese must be rich in, the content being rich in xylitol in xylitol fresh cheese reaches 38.56 g/kg, cutting grumeleuse, formed package.
embodiment 4
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leavening, and wherein, xylitol fresh cow milk consists of:
Casein sodium 38.64g,
Xanthans 1.61g,
Water 138.6mL,
Distilled glycerin monostearate 0.2g;
Xylitol 7g,
Fresh cow milk 100g;
0.01 g calcium chloride is added in every L xylitol fresh cow milk,
Leavening is 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese comprises following operating procedure:
(1) preparation of xylitol encrusting substance
Take 38.64g casein sodium and 1.61g xanthans, be dissolved in 138.6mL water, add 0.2g Distilled glycerin monostearate, after stirring and dissolving, add 7g xylitol and obtain mixed liquor, mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Take 100g fresh cow milk, join in xylitol encrusting substance, obtain feed liquid, above feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
Xylitol fresh cow milk will be strengthened under 75 DEG C of conditions, high temperature 15s, after being cooled to 30 DEG C, adds calcium chloride by 0.01g/L, leavening is added by the addition of 2%, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, xylitol fresh cheese must be rich in, the content being rich in xylitol in xylitol fresh cheese reaches 37.19g/kg, cutting grumeleuse, formed package.
embodiment 5
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leavening, and wherein, xylitol fresh cow milk consists of:
Casein sodium 38.64g,
Xanthans 1.61g,
Water 189.8mL,
Distilled glycerin monostearate 0.2g;
Xylitol 7g,
Fresh cow milk 100g;
0.01 g calcium chloride is added in every L xylitol fresh cow milk,
Leavening is 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese comprises following operating procedure:
(1) preparation of xylitol encrusting substance
Take 38.64g casein sodium and 1.61g xanthans, be dissolved in 189.8mL water, add 0.2g Distilled glycerin monostearate, after stirring and dissolving, add 7g xylitol and obtain mixed liquor, mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Take 100g fresh cow milk, join in xylitol encrusting substance, obtain feed liquid, above feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
Xylitol fresh cow milk will be strengthened under 75 DEG C of conditions, high temperature 15s, after being cooled to 30 DEG C, adds calcium chloride by 0.01g/L, leavening is added by the addition of 2%, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, xylitol fresh cheese must be rich in, the content being rich in xylitol in xylitol fresh cheese reaches 34.23 g/kg, cutting grumeleuse, formed package.
Claims (5)
1. be rich in an xylitol fresh cheese, it is characterized in that, be made up of xylitol fresh cow milk, calcium chloride and leavening, described xylitol fresh cow milk is composed as follows:
Casein sodium 38.6-42 g
Xanthans 1.47-1.75 g
Distilled glycerin monostearate 0.2-0.32 g
Water 138.6-189.8 mL
Xylitol 7g
Fresh cow milk 100g;
0.01 g calcium chloride is added in described every L xylitol fresh cow milk,
Described leavening is 2% of xylitol fresh cow milk mass fraction;
The described content being rich in xylitol in xylitol fresh cheese is 34 ~ 39g/kg.
2. one according to claim 1 is rich in xylitol fresh cheese, it is characterized in that, described xylitol fresh cow milk is composed as follows:
Casein sodium 40.32g,
Xanthans 1.68g,
Water 168mL,
Distilled glycerin monostearate 0.21g.
3. one according to claim 1 is rich in xylitol fresh cheese, it is characterized in that, described xylitol fresh cow milk is composed as follows:
Casein sodium 40.53g,
Xanthans 1.47g,
Water 144.7mL,
Distilled glycerin monostearate 0.21g.
4. one according to claim 1 is rich in xylitol fresh cheese, it is characterized in that, described xylitol fresh cow milk is composed as follows:
Casein sodium 38.64g
Xanthans 1.61g,
Water 138.6mL,
Distilled glycerin monostearate 0.2g.
5. utilize bag by legal system for the method being rich in xylitol fresh cheese in claim 1-4 described in any one, it is characterized in that, comprise the steps:
(1) bag of xylitol is processed
By casein sodium and xanthans, be dissolved in the water, add Distilled glycerin monostearate, after stirring and dissolving, add xylitol and obtain mixed liquor; Mixed liquor is in 60 DEG C of water-bath 30min, and intermittent stirring, obtains emulsion; Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol encrusting substance;
(2) preparation of xylitol fresh cow milk is strengthened
Fresh cow milk is joined in xylitol encrusting substance, obtain feed liquid; Feed liquid high speed disperser is disperseed 5min with rotating speed 1000r/min, and carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk;
(3) making of xylitol fresh cheese is rich in
Xylitol fresh cow milk will be strengthened under 75 DEG C of conditions, high temperature 15s, after being cooled to 30 DEG C, add calcium chloride, leavening, 42 DEG C of curdled milk 6h, squeezing 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol fresh cheese, described in be rich in xylitol in xylitol fresh cheese content be 34 ~ 39g/kg.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961054A (en) * | 2009-07-22 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Cheese and preparation method thereof |
| CN102440297A (en) * | 2010-10-09 | 2012-05-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of cheese |
| CN102726470A (en) * | 2012-07-13 | 2012-10-17 | 河南正通化工有限公司 | Preparation method for microcapsule emulsifier |
| CN103549025A (en) * | 2013-10-21 | 2014-02-05 | 黄龙干 | Vegetable cheese and preparation method thereof |
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2014
- 2014-11-26 CN CN201410686472.7A patent/CN104365867B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961054A (en) * | 2009-07-22 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Cheese and preparation method thereof |
| CN102440297A (en) * | 2010-10-09 | 2012-05-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of cheese |
| CN102726470A (en) * | 2012-07-13 | 2012-10-17 | 河南正通化工有限公司 | Preparation method for microcapsule emulsifier |
| CN103549025A (en) * | 2013-10-21 | 2014-02-05 | 黄龙干 | Vegetable cheese and preparation method thereof |
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