CN104365867B - 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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- CN104365867B CN104365867B CN201410686472.7A CN201410686472A CN104365867B CN 104365867 B CN104365867 B CN 104365867B CN 201410686472 A CN201410686472 A CN 201410686472A CN 104365867 B CN104365867 B CN 104365867B
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 171
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 171
- 239000000811 xylitol Substances 0.000 title claims abstract description 171
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 171
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 171
- 229960002675 xylitol Drugs 0.000 title claims abstract description 171
- 235000013351 cheese Nutrition 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000000576 coating method Methods 0.000 title abstract 5
- 235000020247 cow milk Nutrition 0.000 claims abstract description 72
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 22
- 239000001110 calcium chloride Substances 0.000 claims abstract description 22
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 102000011632 Caseins Human genes 0.000 claims abstract description 21
- 108010076119 Caseins Proteins 0.000 claims abstract description 21
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 21
- 239000000230 xanthan gum Substances 0.000 claims abstract description 21
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 21
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 21
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 21
- 239000000839 emulsion Substances 0.000 claims abstract description 17
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000013336 milk Nutrition 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- 238000005728 strengthening Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000011017 operating method Methods 0.000 claims description 6
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 2
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000004821 distillation Methods 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 230000007306 turnover Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
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- 229940125396 insulin Drugs 0.000 description 2
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- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 150000005846 sugar alcohols Polymers 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
- 238000003965 capillary gas chromatography Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000021001 fermented dairy product Nutrition 0.000 description 1
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- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
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 in fresh cheese the adding method of xylitol with
Rich in the making of xylitol fresh cheese, it is specifically related to xylitol and is coated the preparation method of thing.
Background technology
Cheese belongs to fermented dairy product, comprehensive nutrition special with its local flavor, the feature such as various in style, is deeply liked by consumer
Like.Cheese is with breast as raw material, after lactic acid bacteria fermentation curdled milk, adds Chymosin solidification, squeezing, after-ripening are prepared from, and fresh milk
Cheese is typically after milk fermentation acid cure, discharging whey, it is not necessary to the food made through after-ripening.In western countries, the need of cheese
Ask vigorous, 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 of milk product tends to diversification, but cheese is of less types, and cheese is still in the market introduction stage in China.
Containing rich in protein, fat, saccharide, organic acid, mineral and fat-soluble A, water-soluble in cheese
Property the multiple nutritional components such as vitamin B group, be a kind of natural functional food ingredient, by specific in exploitation and strengthening cheese
Functional component, produce functional cheese, people's demand to food difference in functionality characteristic can be met.Researcher is had to pass through
Cheese production process is added fruit and vegetable such as Fructus Fragariae Ananssae, Fructus Cucurbitae moschatae etc., enriches the nutrition of cheese, improve the taste of cheese；Also
There is researcher to add health product such as fish oil, siritch etc. in cheese production process, add the health-care effect of cheese, improve
The functional characteristic of cheese.Nowadays, diet with various diseases such as diabetes, cardiovascular system diseases, digestive system disease, fortune
Dynamic systemic disease and cancer link together, and the emphasis of Nutritional studies has shifted towards the pass of specific food composition and health
System, 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 polyhydric alcohol low in calories, has several functions special during body metabolism
Property.In digestion process, part xylitol enters large intestine, is utilized by enteral probiotics, only produces the lowest heat.Xylitol is not
Preferably as the nutrient source of oral microorganism, long-term absorption will not cause dental caries, simultaneously xylitol metabolic pathway in human body with
Insulin is unrelated, will not cause insulin level fluctuation in blood glucose and blood, can be used as the certain food of diabetics.But by
It is highly soluble in water in xylitol, when cheese compacting discharging whey, runs off in a large number.Therefore, it is necessary to use special method, reduce
The turnover rate of xylitol, improves its content in fresh cheese.At present xylitol cheese does not the most occur, for reducing
This problem of xylitol turnover rate in cheese production, does not also have solution.
Summary of the invention
In order to reduce xylitol turnover rate in fresh cheese produces, it is desirable to provide xylitol in a kind of fresh cheese
Adding method with rich in the processing technology of xylitol fresh cheese.
The present invention solves technical problem and adopts the following technical scheme that
A kind of rich in xylitol fresh cheese, its feature is, is made up of xylitol fresh cow milk, calcium chloride and leaven, institute
State xylitol fresh cow milk composition as follows:
Sodium caseinate 38.6-42 g
Xanthan gum 1.47-1.75 g
Distilled glycerin monostearate 0.2-0.32 g
Water 138-189.8 mL
Xylitol 7g
Fresh cow milk 100g；
Described every L xylitol fresh cow milk adds 0.01 g calcium chloride,
Described leaven is the 2% of xylitol fresh cow milk mass fraction.
Described is 34～39g/kg rich in the content of xylitol in xylitol fresh cheese.
As preferably, described xylitol fresh cow milk composition is as follows:
Sodium caseinate 40.32g,
Xanthan gum 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 composition is as follows:
Sodium caseinate 40.53g,
Xanthan gum 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 composition is as follows:
Sodium caseinate 38.64g
Xanthan gum 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.
It is as follows rich in the step of xylitol fresh cheese that a kind of utilization is coated method preparation:
(1) xylitol be coated process
By sodium caseinate and xanthan gum, it is dissolved in the water, adds Distilled glycerin monostearate, after stirring and dissolving, add
Enter xylitol and obtain mixed liquor；Mixed liquor, in 60 DEG C of water-bath 30min, intermittent stirring, obtains emulsion；Emulsion is through high speed dispersion
Device disperses 5min with rotating speed 4000r/min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Fresh cow milk joins xylitol be coated in thing, obtain feed liquid；By feed liquid high speed disperser with rotating speed 1000r/
Min disperses 5min, carries out sufficient mixing and emulsifying, and strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, add chlorination
Calcium, leaven, 42 DEG C of curdled milks 6h, squeeze 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol fresh cheese；Rich in xylitol fresh cheese
The content of xylitol is 34～39g/kg.
The Advantageous Effects of the present invention is embodied in following aspect:
1. the present invention utilizes highly dissoluble and the emulsibility of sodium caseinate, and xanthan gum can increase emulsion and divide
The viscosity of dephasing, form gel network structure and stablize the feature of oil/water mixed system, xylitol can be coated, from
And reduce xylitol turnover rate.The inventive method, during preparing xylitol fresh cheese, improves xylitol in fresh cheese
Content, while providing human body various nutrients, improving fresh cheese taste, will not cause the fluctuation of blood glucose value, can meet
Different consumer demands；
2. present invention process method mesospore material selects sodium caseinate, xanthan gum and monoglyceride, by water-bath and divides at a high speed
Dissipate and carry out emulsifying, use water as dispersant so that the fresh cheese containing xylitol has more preferable edible safety.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
The source of following example raw materials is described as follows:
Sodium caseinate: Zhengzhou Zhong Cheng Chemical Co., Ltd., food stage；Xanthan gum: Zhengzhou Zhong Cheng Chemical Co., Ltd., food
Grade；SH-496 lactic acid bacteria: Hansen Corp. of section of Denmark (leaven in following example refers to SH-496 lactic acid bacteria, this
Ferment agent is powder, can be with quantitative weighing)；Fresh milk: newly wish white Supreme Being's dairy industry；Distilled glycerin monostearate: Jiade, Guangzhou
Happy biochemical technology company limited, food stage；Xylitol: Shandong Mifutang Food Co., Ltd., food stage.
Embodiment 1
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leaven, wherein, and xylitol
Fresh cow milk consists of:
Sodium caseinate 42g,
Xanthan gum 1.75g,
Water 150.7mL,
Distilled glycerin monostearate 0.32g；
Xylitol 7g,
Fresh cow milk 100g；
Every L xylitol fresh cow milk adds 0.01 g calcium chloride,
Leaven is the 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese includes following operating procedure:
(1) xylitol is coated the preparation of thing
Weigh 42g sodium caseinate and 1.75g xanthan gum, be dissolved in 150.7mL water, add 0.32g distillation single stearic
Acid glyceride, after stirring and dissolving, adds 7g xylitol and obtains mixed liquor, and mixed liquor, in 60 DEG C of water-bath 30min, intermittent stirring, obtains
To emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Weigh 100g fresh cow milk, join xylitol and be coated in thing, obtain feed liquid, by above feed liquid high speed disperser with
Rotating speed 1000r/min disperses 5min, carries out sufficient mixing and emulsifying, and strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, by 0.01g/L
Adding calcium chloride, the addition by 2% adds leaven, 42 DEG C of curdled milks 6h, squeezes 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol
Fresh cheese, reaches 39g/kg(reference: Zhang Yahang rich in the content of xylitol in xylitol fresh cheese, around, Li Bin. derivatization
Multiple sugar alcohols sweeting agent [J] in Capillary Gas Chromatography sugarfree foods. analytical chemistry .2013,41 (06):
911-916), cutting grumeleuse, molding is packed.
Embodiment 2
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leaven, wherein, and xylitol
Fresh cow milk consists of:
Sodium caseinate 40.32g,
Xanthan gum 1.68g,
Water 168mL,
Distilled glycerin monostearate 0.21g；
Xylitol 7g,
Fresh cow milk 100g；
Every L xylitol fresh cow milk adds 0.01 g calcium chloride,
Leaven is the 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese includes following operating procedure:
(1) xylitol is coated the preparation of thing
Weigh 40.32g sodium caseinate and 1.68g xanthan gum, be dissolved in 168mL water, add 0.21g distillation single stearic
Acid glyceride, after stirring and dissolving, adds 7g xylitol and obtains mixed liquor, and mixed liquor, in 60 DEG C of water-bath 30min, intermittent stirring, obtains
To emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Weigh 100g fresh cow milk, join xylitol and be coated in thing, obtain feed liquid, by above feed liquid high speed disperser with
Rotating speed 1000r/min disperses 5min, carries out sufficient mixing and emulsifying, and strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, by 0.01g/L
Adding calcium chloride, the addition by 2% adds leaven, 42 DEG C of curdled milks 6h, squeezes 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol
Fresh cheese, reaches 38.88 g/kg rich in the content of xylitol in xylitol fresh cheese, cuts grumeleuse, and molding is packed.
Embodiment 3
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leaven, wherein, and xylitol
Fresh cow milk consists of:
Sodium caseinate 40.53g,
Xanthan gum 1.47g,
Water 144.7mL,
Distilled glycerin monostearate 0.21g；
Xylitol 7g,
Fresh cow milk 100g；
Every L xylitol fresh cow milk adds 0.01 g calcium chloride,
Leaven is the 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese includes following operating procedure:
(1) xylitol is coated the preparation of thing
Weigh 40.53g sodium caseinate and 1.47g xanthan gum, be dissolved in 144.7mL water, add 0.21g distillation single hard
Glycerol, after stirring and dissolving, adds 7g xylitol and obtains mixed liquor, mixed liquor in 60 DEG C of water-bath 30min, intermittent stirring,
Obtain emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Weigh 100g fresh cow milk, join xylitol and be coated in thing, obtain feed liquid, by above feed liquid high speed disperser with
Rotating speed 1000r/min disperses 5min, carries out sufficient mixing and emulsifying, and strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, by 0.01g/L
Adding calcium chloride, the addition by 2% adds leaven, 42 DEG C of curdled milks 6h, squeezes 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol
Fresh cheese, reaches 38.56 g/kg rich in the content of xylitol in xylitol fresh cheese, cuts grumeleuse, and molding is packed.
Embodiment 4
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leaven, wherein, and xylitol
Fresh cow milk consists of:
Sodium caseinate 38.64g,
Xanthan gum 1.61g,
Water 138.6mL,
Distilled glycerin monostearate 0.2g；
Xylitol 7g,
Fresh cow milk 100g；
Every L xylitol fresh cow milk adds 0.01 g calcium chloride,
Leaven is the 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese includes following operating procedure:
(1) xylitol is coated the preparation of thing
Weigh 38.64g sodium caseinate and 1.61g xanthan gum, be dissolved in 138.6mL water, add 0.2g distillation single hard
Glycerol, after stirring and dissolving, adds 7g xylitol and obtains mixed liquor, mixed liquor in 60 DEG C of water-bath 30min, intermittent stirring,
Obtain emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Weigh 100g fresh cow milk, join xylitol and be coated in thing, obtain feed liquid, by above feed liquid high speed disperser with
Rotating speed 1000r/min disperses 5min, carries out sufficient mixing and emulsifying, and strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, by 0.01g/L
Adding calcium chloride, the addition by 2% adds leaven, 42 DEG C of curdled milks 6h, squeezes 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol
Fresh cheese, reaches 37.19g/kg rich in the content of xylitol in xylitol fresh cheese, cuts grumeleuse, and molding is packed.
Embodiment 5
1, one is rich in xylitol fresh cheese, is made up of xylitol fresh cow milk, calcium chloride and leaven, wherein, and xylitol
Fresh cow milk consists of:
Sodium caseinate 38.64g,
Xanthan gum 1.61g,
Water 189.8mL,
Distilled glycerin monostearate 0.2g；
Xylitol 7g,
Fresh cow milk 100g；
Every L xylitol fresh cow milk adds 0.01 g calcium chloride,
Leaven is the 2% of xylitol fresh cow milk mass fraction.
2, the method for this cheese includes following operating procedure:
(1) xylitol is coated the preparation of thing
Weigh 38.64g sodium caseinate and 1.61g xanthan gum, be dissolved in 189.8mL water, add 0.2g distillation single hard
Glycerol, after stirring and dissolving, adds 7g xylitol and obtains mixed liquor, mixed liquor in 60 DEG C of water-bath 30min, intermittent stirring,
Obtain emulsion.Emulsion disperses 5min through high speed disperser with rotating speed 4000r/min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Weigh 100g fresh cow milk, join xylitol and be coated in thing, obtain feed liquid, by above feed liquid high speed disperser with
Rotating speed 1000r/min disperses 5min, carries out sufficient mixing and emulsifying, and strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, by 0.01g/L
Adding calcium chloride, the addition by 2% adds leaven, 42 DEG C of curdled milks 6h, squeezes 24h, 4 DEG C of after-ripening 24h, must be rich in xylitol
Fresh cheese, reaches 34.23 g/kg rich in the content of xylitol in xylitol fresh cheese, cuts grumeleuse, and molding is packed.
Claims (4)
1. one kind rich in xylitol fresh cheese, it is characterised in that be made up of xylitol fresh cow milk, calcium chloride and leaven, described
Xylitol fresh cow milk composition is as follows:
Described every L xylitol fresh cow milk adds 0.01g calcium chloride,
Described leaven is the 2% of xylitol fresh cow milk mass fraction；
The method that is coated is utilized to prepare as follows rich in the operating procedure of xylitol fresh cheese:
(1) xylitol be coated process
By sodium caseinate and xanthan gum, it is dissolved in the water, adds Distilled glycerin monostearate, after stirring and dissolving, add wood
Sugar alcohol obtains mixed liquor；Mixed liquor, in 60 DEG C of water-bath 30min, intermittent stirring, obtains emulsion；Emulsion through high speed disperser with
Rotating speed 4000r/min disperses 5min, obtains xylitol and is coated thing；
(2) preparation of xylitol fresh cow milk is strengthened
Fresh cow milk joins xylitol be coated in thing, obtain feed liquid；Feed liquid high speed disperser is divided with rotating speed 1000r/min
Dissipating 5min, carry out sufficient mixing and emulsifying, strengthened xylitol fresh cow milk；
(3) rich in the making of xylitol fresh cheese
By strengthening xylitol fresh cow milk under the conditions of 75 DEG C, high temperature 15s, after being cooled to 30 DEG C, add calcium chloride, send out
Ferment agent, 42 DEG C of curdled milks 6h, squeeze 24h, 4 DEG C of after-ripening 24h, must be described rich in xylitol fresh cheese rich in xylitol fresh cheese
The content of xylitol is 34～39g/kg.
One the most according to claim 1 is rich in xylitol fresh cheese, it is characterised in that described xylitol fresh cow milk forms
As follows:
One the most according to claim 1 is rich in xylitol fresh cheese, it is characterised in that described xylitol fresh cow milk forms
As follows:
One the most according to claim 1 is rich in xylitol fresh cheese, it is characterised in that described xylitol fresh cow milk forms
As follows:
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| CN201410686472.7A CN104365867B (en) | 2014-11-26 | 2014-11-26 | Fresh cheese rich in xylitol and method for preparing cheese by coating process |
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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
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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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| CN104365867A (en) | 2015-02-25 |
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