CN105053229A - Featured malus asiatica cheese and preparation method thereof - Google Patents

Abstract

The present invention relates to a featured malus asiatica cheese and a preparation method thereof, which belongs to the technical field of food processing. The featured malus asiatica cheese consists of the following raw materials in parts by weight: fresh milk 300-500 parts, white granulated sugar 50-100 parts, whey protein powder 3-10 parts, leavening agents 2-8 parts, edible salt 1-3 parts, chymosin 3-18 parts, sorbic acids 1-5 parts, malus asiatica 200-300 parts, hippophae rhamnoides 30-50 parts, mulberries 5-10 parts, cinnamomum cassia 5-10 parts, alpinia katsumadai 8-12 parts, and haws 10-18 parts. The featured malus asiatica cheese uses the malus asiatica as the main raw material and some Chinese herbal medicines are matched. The featured malus asiatica cheese has functions of helping digestion and removing food retention, and moistening intestines and relaxing bowels, is also sweet and delicious in cheese taste, is rich in mouthfeel, and proteins, vitamin A, vitamin C, calcium, magnesium, iron and other beneficial elements, and is suitable for consumption of all ages of people.

Description

A kind of characteristic Chinese pear-leaved crabapple cheese and preparation method thereof

Technical field

The present invention relates to a kind of characteristic Chinese pear-leaved crabapple cheese and preparation method thereof, belong to food processing technology field.

Background technology

Chinese pear-leaved crabapple is the plant of rose family Malus, defoliation small arbor, and leaf is avette or oval, and top is suddenly sharp, and there is superfine sawtooth at edge.The fruit autumn is ripe, oblate, and diameter 4-5 centimetre is yellow or red.Generally be distributed in the Yellow River of China's Mainland, the Yangtze river basin and Liaoning one band, be grown on the area of height above sea level 50 meters to 1,300 meters, normal growth is on raw hillside, level land and terraced fields limit, mountain valley, and eat taste raw like apple, mutation is a lot of, the method breedings such as available grafting, sowing, plant division are the endemic plants of China.Sweet and sour taste.Chinese pear-leaved crabapple is rich in protein, fat, carbohydrate, heat, crude fibre, carrotene, vitamin B1, vitamin B2, vitamin C, nicotinic acid, calcium, phosphorus, iron, potassium, sodium, magnesium etc.Organic acid in Chinese pear-leaved crabapple, vitamin content are very abundant, promoting the production of body fluid to quench thirst of food, and help digestion relieving restlessness and the stagnant effect of eliminate indigestion.Current Chinese pear-leaved crabapple mainly eats with can or fruit juice form, well can not play its effect.

Cheese is a kind of milk product of fermentation, and its character and common yoghurt have similarity, are all made by sweat, also the lactic acid bacteria that can keep healthy all is contained, but the concentration ratio Yoghourt of cheese is higher, almost solid food, nutritive value is also therefore abundanter.Per kilogram cheese product is all form by the milk of 10 kilograms is concentrated, containing rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, is the food of pure natural.At present also not by product that Chinese pear-leaved crabapple and cheese combine.

Summary of the invention

The object of the invention is to the weak point solving the existence of above-mentioned prior art, provide a kind of tasty, containing abundant protein and various nutrient, there is promoting digestion and removing indigestion, the characteristic Chinese pear-leaved crabapple cheese its preparation method acted on is quenched the thirst in ease constipation.

The present invention is achieved by the following technical solutions:

A kind of characteristic Chinese pear-leaved crabapple cheese, its special character is to be made up of following raw material by weight ratio: fresh milk 300-500 part, white granulated sugar 50-100 part, PURE WHEY 3-10 part, leavening 2-8 part, salt 1-3 part, renin 3-18 part, sorbic acid 1-5 part, Chinese pear-leaved crabapple 200-300 part, sea-buckthorn 30-50 part, mulberries 5-10 part, Chinese cassia tree 5-10 part, cardamom 8-12 part, hawthorn 10-18 part, Fructus Hordei Germinatus 10-18 part, six bent 8-12 parts, the tuber of dwarf lilyturf 8-12 part, Fructus Coriandri sativi 5-10 part, Bi splendid achnatherum 5-10 part, the membrane of a chicken's gizzard 5-10 part, safflower 8-10 part, Poria cocos 8-12 part, Radix Astragali 12-15 part, root of Dahurain angelica 10-16 part, myrobalan 5-10 part,

Described a kind of characteristic Chinese pear-leaved crabapple cheese, is made up of the raw material of following optimal proportion by weight: fresh milk 480 parts, white granulated sugar 80 parts, PURE WHEY 8 parts, leavening 6 parts, salt 2 parts, renin 12 parts, sorbic acid 3 parts, Chinese pear-leaved crabapple 280 parts, sea-buckthorn 35 parts, mulberries 8 parts, Chinese cassia tree 8 parts, 10 parts, cardamom, hawthorn 16 parts, 16 parts, Fructus Hordei Germinatus, six songs 10 parts, the tuber of dwarf lilyturf 10 parts, Fructus Coriandri sativi 8 parts, Bi splendid achnatherum 8 parts, the membrane of a chicken's gizzard 8 parts, 9 parts, safflower, 10 parts, Poria cocos, the Radix Astragali 15 parts, the root of Dahurain angelica 13 parts, myrobalan 8 parts;

A preparation method for characteristic Chinese pear-leaved crabapple cheese, its special character is to comprise the following steps:

(1) the Chinese medicine mixing and water addings such as Chinese cassia tree, cardamom, hawthorn, Fructus Hordei Germinatus, six songs, the tuber of dwarf lilyturf, Fructus Coriandri sativi, Bi splendid achnatherum, the membrane of a chicken's gizzard, safflower, Poria cocos, the Radix Astragali, the root of Dahurain angelica, myrobalan are decocted 2 times, first time 2-3 hour, second time 1-2 hour, merges and boils liquid twice, filters and obtains filtrate;

(2) Chinese pear-leaved crabapple, sea-buckthorn, mulberries are cleaned up, put into juice extractor and be squeezed into fruit juice;

(3) fresh milk is poured into vessel in heating to 30-35 DEG C, add sorbic acid and leavening, be heated to 40-45 DEG C again, add renin, be heated to 65 DEG C while stirring, then stir 15-20 minute, then cool the temperature to 40 DEG C, add white granulated sugar, PURE WHEY, salt, be stirred to dissolving completely and obtain emulsion;

(4) by step (1) filtrate, step (2) fruit juice joins in step (3) emulsion, stirs, at temperature 50-55 DEG C, and homogeneous, pressure, at 18MPa, obtains mixed emulsion;

(5) mixed emulsion good for homogeneous is carried out sterilization, then filling fermentation, fermentation 10-12 hour, puts into freezer and cools, refrigerate after 8-12 hour.

A kind of characteristic Chinese pear-leaved crabapple cheese of the present invention, take Chinese pear-leaved crabapple as primary raw material, be equipped with some Chinese herbal medicines, there is helping digestion to disappear the effect that long-pending, ease constipation quenches the thirst, and cheese of the present invention has a sweet taste, rich in taste, be rich in the multiple beneficial elements such as rich in protein, vitamin A, vitamin C, calcium, magnesium, iron, the crowd being applicable to various age bracket eats.

Detailed description of the invention

Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.

Embodiment 1

A kind of characteristic Chinese pear-leaved crabapple cheese of the present embodiment, is made up of following raw material by weight ratio: fresh milk 300 parts, white granulated sugar 50 parts, PURE WHEY 3 parts, leavening 2 parts, salt 1 part, renin 3 parts, sorbic acid 1 part, Chinese pear-leaved crabapple 200 parts, sea-buckthorn 30 parts, mulberries 5 parts, Chinese cassia tree 5 parts, 8 parts, cardamom, hawthorn 10 parts, 10 parts, Fructus Hordei Germinatus, six songs 8 parts, the tuber of dwarf lilyturf 8 parts, Fructus Coriandri sativi 5 parts, Bi splendid achnatherum 5 parts, the membrane of a chicken's gizzard 5 parts, 8 parts, safflower, 8 parts, Poria cocos, Radix Astragali 12-part, the root of Dahurain angelica 10 parts, myrobalan 5 parts.

Embodiment 2

A kind of characteristic Chinese pear-leaved crabapple cheese of the present embodiment, is made up of following raw material by weight ratio: fresh milk 500 parts, white granulated sugar 100 parts, PURE WHEY 10 parts, leavening 8 parts, salt 3 parts, renin 18 parts, sorbic acid 5 parts, Chinese pear-leaved crabapple 300 parts, sea-buckthorn 50 parts, mulberries 10 parts, Chinese cassia tree 10 parts, 12 parts, cardamom, hawthorn 18 parts, 18 parts, Fructus Hordei Germinatus, six songs 12 parts, the tuber of dwarf lilyturf 12 parts, Fructus Coriandri sativi 10 parts, Bi splendid achnatherum 10 parts, the membrane of a chicken's gizzard 10 parts, 10 parts, safflower, 12 parts, Poria cocos, the Radix Astragali 15 parts, the root of Dahurain angelica 16 parts, myrobalan 10 parts.

Embodiment 3

A kind of characteristic Chinese pear-leaved crabapple cheese of the present embodiment, is made up of the raw material of following optimal proportion by weight: fresh milk 480 parts, white granulated sugar 80 parts, PURE WHEY 8 parts, leavening 6 parts, salt 2 parts, renin 12 parts, sorbic acid 3 parts, Chinese pear-leaved crabapple 280 parts, sea-buckthorn 35 parts, mulberries 8 parts, Chinese cassia tree 8 parts, 10 parts, cardamom, hawthorn 16 parts, 16 parts, Fructus Hordei Germinatus, six songs 10 parts, the tuber of dwarf lilyturf 10 parts, Fructus Coriandri sativi 8 parts, Bi splendid achnatherum 8 parts, the membrane of a chicken's gizzard 8 parts, 9 parts, safflower, 10 parts, Poria cocos, the Radix Astragali 15 parts, the root of Dahurain angelica 13 parts, myrobalan 8 parts.

The preparation method of a kind of characteristic Chinese pear-leaved crabapple cheese of above embodiment, comprises the following steps:

(1) the Chinese medicine mixing and water addings such as Chinese cassia tree, cardamom, hawthorn, Fructus Hordei Germinatus, six songs, the tuber of dwarf lilyturf, Fructus Coriandri sativi, Bi splendid achnatherum, the membrane of a chicken's gizzard, safflower, Poria cocos, the Radix Astragali, the root of Dahurain angelica, myrobalan are decocted 2 times, first time 2-3 hour, second time 1-2 hour, merges and boils liquid twice, filters and obtains filtrate;

(2) Chinese pear-leaved crabapple, sea-buckthorn, mulberries are cleaned up, put into juice extractor and be squeezed into fruit juice;

(3) fresh milk is poured into vessel in heating to 30-35 DEG C, add sorbic acid and leavening, be heated to 40-45 DEG C again, add renin, be heated to 65 DEG C while stirring, then stir 15-20 minute, then cool the temperature to 40 DEG C, add white granulated sugar, PURE WHEY, salt, be stirred to dissolving completely and obtain emulsion;

(4) by step (1) filtrate, step (2) fruit juice joins in step (3) emulsion, stirs, at temperature 50-55 DEG C, and homogeneous, pressure, at 18MPa, obtains mixed emulsion;

(5) mixed emulsion good for homogeneous is carried out sterilization, then filling fermentation, fermentation 10-12 hour, puts into freezer and cools, refrigerate after 8-12 hour.

A kind of characteristic Chinese pear-leaved crabapple cheese of above embodiment, take Chinese pear-leaved crabapple as primary raw material, be equipped with some Chinese herbal medicines, there is helping digestion to disappear the effect that long-pending, ease constipation quenches the thirst, and cheese of the present invention has a sweet taste, rich in taste, be rich in the multiple beneficial elements such as rich in protein, vitamin A, vitamin C, calcium, magnesium, iron, the crowd being applicable to various age bracket eats.

Claims (3)

1. a characteristic Chinese pear-leaved crabapple cheese, it is characterized in that being made up of following raw material by weight ratio: fresh milk 300-500 part, white granulated sugar 50-100 part, PURE WHEY 3-10 part, leavening 2-8 part, salt 1-3 part, renin 3-18 part, sorbic acid 1-5 part, Chinese pear-leaved crabapple 200-300 part, sea-buckthorn 30-50 part, mulberries 5-10 part, Chinese cassia tree 5-10 part, cardamom 8-12 part, hawthorn 10-18 part, Fructus Hordei Germinatus 10-18 part, six bent 8-12 parts, the tuber of dwarf lilyturf 8-12 part, Fructus Coriandri sativi 5-10 part, Bi splendid achnatherum 5-10 part, the membrane of a chicken's gizzard 5-10 part, safflower 8-10 part, Poria cocos 8-12 part, Radix Astragali 12-15 part, root of Dahurain angelica 10-16 part, myrobalan 5-10 part.

2. a kind of characteristic Chinese pear-leaved crabapple cheese according to claim 1, is characterized in that being made up of the raw material of following optimal proportion by weight: fresh milk 480 parts, white granulated sugar 80 parts, PURE WHEY 8 parts, leavening 6 parts, salt 2 parts, renin 12 parts, sorbic acid 3 parts, Chinese pear-leaved crabapple 280 parts, sea-buckthorn 35 parts, mulberries 8 parts, Chinese cassia tree 8 parts, 10 parts, cardamom, hawthorn 16 parts, 16 parts, Fructus Hordei Germinatus, six songs 10 parts, the tuber of dwarf lilyturf 10 parts, Fructus Coriandri sativi 8 parts, Bi splendid achnatherum 8 parts, the membrane of a chicken's gizzard 8 parts, 9 parts, safflower, 10 parts, Poria cocos, the Radix Astragali 15 parts, the root of Dahurain angelica 13 parts, myrobalan 8 parts.

3. the preparation method of a kind of characteristic Chinese pear-leaved crabapple cheese described in claim 1 or 2, is characterized in that comprising the following steps:

(1) the Chinese medicine mixing and water addings such as Chinese cassia tree, cardamom, hawthorn, Fructus Hordei Germinatus, six songs, the tuber of dwarf lilyturf, Fructus Coriandri sativi, Bi splendid achnatherum, the membrane of a chicken's gizzard, safflower, Poria cocos, the Radix Astragali, the root of Dahurain angelica, myrobalan are decocted 2 times, first time 2-3 hour, second time 1-2 hour, merges and boils liquid twice, filters and obtains filtrate;

(2) Chinese pear-leaved crabapple, sea-buckthorn, mulberries are cleaned up, put into juice extractor and be squeezed into fruit juice;

(3) fresh milk is poured into vessel in heating to 30-35 DEG C, add sorbic acid and leavening, be heated to 40-45 DEG C again, add renin, be heated to 65 DEG C while stirring, then stir 15-20 minute, then cool the temperature to 40 DEG C, add white granulated sugar, PURE WHEY, salt, be stirred to dissolving completely and obtain emulsion;

(4) by step (1) filtrate, step (2) fruit juice joins in step (3) emulsion, stirs, at temperature 50-55 DEG C, and homogeneous, pressure, at 18MPa, obtains mixed emulsion;

(5) mixed emulsion good for homogeneous is carried out sterilization, then filling fermentation, fermentation 10-12 hour, puts into freezer and cools, refrigerate after 8-12 hour.