CN107047785B - A kind of preparation method and Lemon Basil cheese spread of Lemon Basil cheese spread - Google Patents
A kind of preparation method and Lemon Basil cheese spread of Lemon Basil cheese spread Download PDFInfo
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- CN107047785B CN107047785B CN201710482299.2A CN201710482299A CN107047785B CN 107047785 B CN107047785 B CN 107047785B CN 201710482299 A CN201710482299 A CN 201710482299A CN 107047785 B CN107047785 B CN 107047785B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
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Abstract
The present invention provides the preparation method and Lemon Basil cheese spread of a kind of Lemon Basil cheese spread, wherein method includes that material prepares, cheese spread is made, by material melts, adjusts homogeneous after pH while hot, sterilization is sealed after adjusting pH < 4.6 again, filling cooling and shaping obtain Lemon Basil cheese spread.A kind of Lemon Basil cheese spread provided by the invention, using the synergistic effect between component so that cheese spread obtained not only possesses splendid flavor, itself also has stronger antioxidation and bacteriostasis simultaneously, the nutrition of cheese spread itself is enriched, while also improving the shelf life and safety of product.
Description
Technical field
The invention belongs to dairy products technical fields, and in particular to a kind of preparation method and lemon sieve of Lemon Basil cheese spread
Strangle cheese spread.
Background technique
Cheese spread type is few in China market, and sauce product mostly mixes meal sauce, sauce, office using beans or meat as raw material
It limits in fresh peppery equal tastes.And the cheese spread of Hesperian consumer's hobby, it is full of nutrition, mostly using processed cheese as raw material, all
Based on saline taste, tanginess, domestic consumer's overgenerous flavor beyond affordability, compared with the production for more liking sour-sweet taste
Product.
Cheese supplements human body institute as " milk of concentration " protein, calcium, fat, phosphorus and vitamin rich in etc.
The nutrition needed, cheese can also promote the ability that human body resists the disease, and promote metabolism, invigorate, and protect eye health, protect flesh
Skin bodybuilding protects cardiovascular health, prevents and treats saprodontia, prevent constipation.Sweet basil, which has, refreshes oneself, and improves functional disturbance, sets the mind at rest, help
Digestion and respiratory system, anti-spasm, sterilization, the function of promoting blood circulation.It is said in terms of nutrition, Lemon Basil cheese spread has good
Good Dietotherapy health effect.
Sweet basil is Chun Xing section annual herb plant, and cauline leaf fragrance is as revived, it is also known as blue fragrant, serrate clubmoss herb, purple perilla peppermint,
Clore basil etc..Property it is pungent, temperature.It is common inducing diaphoresis Chinese medicine, there is long be used as medicine history and significant drug effect.Herb can be used as medicine, energy
Dispelling damp-cold from the stomach and improving appetite and digestion, expelling wind and activating blood flow；Control that stomach turgor, indigestion, enteritis, diarrhea, affection of exogenous wind-cold, traumatic injury, the stasis of blood be swollen, rheumatic
The diseases such as arthritis.
The mankind use always chemical preservative to extend shelf-life of food for a long time, but with consumer to " nature " and
The concern of " minimum level processing " food, health, green are praised highly by masses, chemistry of the people to long-term consumption non-food source
Potential side effect brought by preservative also proposed query.How to realize to " nature " of cheese jam products and " minimum level
How processing " realizes balance between sterilization and anticorrosion, organoleptic quality, is existing urgent problem to be solved.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of the technological gap of above-mentioned and/or existing Lemon Basil cheese spread preparation, the present invention is proposed.
Therefore, the one of purpose of the present invention is to solve deficiency in the prior art, provides a kind of lemon of simple process
The preparation method of lemon sweet basil cheese spread.
In order to solve the above technical problems, the present invention provides the following technical scheme that a kind of preparation of Lemon Basil cheese spread
Method, including, material prepare, by Lemon Basil cheese spread gross mass for 100wt% in terms of, 10~20wt% of material cheese, butterfat
10~20wt% of fat, 7~10wt% of lactoprotein, flavor presentation 7~10wt% of object, 2~4wt% of sweetener, stabilizer 0.4~
0.6wt%, 0.3~0.5wt% of emulsification salt, 0~0.3wt% of edible essence, 0~10ml of acidity regulator and water 20~40%；
Cheese spread is made, by material melts, adjusts homogeneous after pH while hot, then seal sterilization after adjusting pH < 4.6, filling cooling and shaping obtain
To Lemon Basil cheese spread；It includes one or more of jam with lemon, sweet basil powder or Herba Menthae powder that object, which is presented, in the flavor；The cream
Salt dissolving includes sodium pyrophosphate or sodium tripolyphosphate.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the sweet basil powder,
Herba Menthae powder is to cross 60 meshes after low-temperature grinding to obtain, and the mass ratio of the sweet basil powder and jam with lemon is 1~2:85, described
The mass ratio of Herba Menthae powder and jam with lemon is 1~2:85；Vc content is 0.6~0.7mg/g in the jam with lemon；In the sweet basil powder
Flavonoid content is 6.0~7.5mg/g.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the adjusting pH
Homogeneous afterwards, control pH range are 5.4~5.8, and homogenization pressure is 12~20MPa.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the melting,
Melting temperature is 80~110 DEG C.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the sealing is killed
Bacterium, temperature are 100 DEG C, time 15min.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the stabilizer
Including pectin or guar gum.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the edible perfume (or spice)
Spermatophore includes lemon extract or sweet corn flavor.
A kind of preferred embodiment of preparation method as Lemon Basil cheese spread of the present invention, in which: the sweetener
Including one or more of in fructose syrup, white granulated sugar, stevioside.
It is a still further object of the present invention to provide it is a kind of it is full of nutrition, safety is good, excellent taste Lemon Basil cheese
Sauce.
In order to solve the above technical problems, the present invention provides the following technical scheme that a kind of Lemon Basil cheese spread, with lemon
Sweet basil cheese spread gross mass is 100wt% meter, including,
The mass ratio of the jam with lemon and sweet basil powder is 85:1~2；Vc content is 0.6~0.7mg/g in the jam with lemon；
Flavonoid content is 6.0~7.5mg/g in the sweet basil powder；
The mass ratio of the jam with lemon and Herba Menthae powder is 85:1~2.
A kind of preferred embodiment as Lemon Basil cheese spread of the present invention, in which: the sweet basil powder, Herba Menthae powder are
Cross what 60 meshes obtained after low-temperature grinding.
Beneficial effects of the present invention:
(1) a kind of Lemon Basil cheese spread provided by the invention, sweet and sour taste are more in line with the taste of Chinese Consumer's.
(2) a kind of Lemon Basil cheese spread preparation method provided by the invention, the cheese spread uniformity of preparation, stability pole
It is good.
(3) a kind of Lemon Basil cheese spread preparation method provided by the invention, the soft fine and smooth, viscosity of resulting cheese spread are fitted
In, emulsification is good and stay in grade.
(4) a kind of Lemon Basil cheese spread provided by the invention, using the synergistic effect between component so that cheese obtained
Sauce not only possesses splendid flavor, while itself also has stronger antioxidation and bacteriostasis, enriches cheese spread sheet
The nutrition of body, while also improving the shelf life and safety of product.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, right combined with specific embodiments below
A specific embodiment of the invention is described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1 (prepares sample 1):
Object, sweetener, stabilizer, emulsification salt, edible essence is presented into cheese, butter oil shown in following table, lactoprotein, flavor
Mixing；It is melted at 95 DEG C, control pH is 5.4, and adjusts pressure 20Mpa homogeneous, and adjusting pH is 5.19, is sealed in 100 DEG C and kills
Bacterium 15min, filling cooling and shaping are to get target product.
Vc content is 0.6mg/g in above-mentioned jam with lemon；Flavonoid content is 7.5mg/g in sweet basil powder.
Embodiment 2 (prepares sample 2):
Object, sweetener, stabilizer, emulsification salt, edible essence is presented into cheese, butter oil shown in following table, lactoprotein, flavor
Mixing；It is melted at 90 DEG C, control pH is 5.6, and adjusts pressure 15Mpa homogeneous, and adjusting pH is 4.57, is sealed in 100 DEG C and kills
Bacterium 15min, filling cooling and shaping are to get target product.
Vc content is 0.6mg/g in above-mentioned jam with lemon；Flavonoid content is 6.0mg/g in sweet basil powder.
Embodiment 3 (prepares sample 3):
Object, sweetener, stabilizer, emulsification salt, edible essence is presented into cheese, butter oil shown in following table, lactoprotein, flavor
Mixing；It is melted at 90 DEG C, control pH is 5.8, and adjusts pressure 12Mpa homogeneous, and adjusting pH is 4.6, is sealed in 100 DEG C of sterilizations
15min, filling cooling and shaping are to get target product.
Vc content is 0.7mg/g in above-mentioned jam with lemon；Flavonoid content is 6.0mg/g in sweet basil powder.
Embodiment 4 (prepares sample 4):
Object, sweetener, stabilizer, emulsification salt, edible essence is presented into cheese, butter oil shown in following table, lactoprotein, flavor
Mixing；It is melted at 80 DEG C, control pH is 5.4, and adjusts pressure 20Mpa homogeneous, and adjusting pH is 4.6, is sealed in 100 DEG C of sterilizations
15min, filling cooling and shaping are to get target product.
Vc content is 0.7mg/g in above-mentioned jam with lemon；Flavonoid content is 7.5mg/g in sweet basil powder.
Embodiment 5 (prepares sample 5):
Object, sweetener, stabilizer, emulsification salt, edible essence is presented into cheese, butter oil shown in following table, lactoprotein, flavor
Mixing；It is melted at 90 DEG C, control pH is 5.4, and adjusts pressure 20Mpa homogeneous, and adjusting pH is 4.49, is sealed in 100 DEG C and kills
Bacterium 15min, filling cooling and shaping are to get target product.
Vc content is 0.6mg/g in above-mentioned jam with lemon；Flavonoid content is 7.0mg/g in sweet basil powder.
Embodiment 6 (quality experiment)
1. sensory evaluation index
2. consumer evaluates and tests
It through organoleptic examination is 92.7 points through evaluation average mark of 20 people of experimental group to the product about sample 1.Criticism people
Member unanimously thinks that Lemon Basil cheese spread obtained has light cheese taste and lemon in chartreuse under above-mentioned processing technology
Lemon, sweet basil and peppermint flavor, it is soft, fine and smooth densification is organized, soft or hard appropriateness, flavor flavour and structural state etc. are easily disappeared
Expense person is received.
It through organoleptic examination is 87.7 points through evaluation average mark of 20 people of experimental group to the product about sample 2.Criticism people
Member unanimously thinks that Lemon Basil cheese spread obtained has lemon, sweet basil and peppermint in chartreuse under above-mentioned processing technology
Fragrance, milk are strong；Mouthfeel is bad, and quality is uneven, there is granular substance.
It through organoleptic examination is 85.3 points through evaluation average mark of 20 people of experimental group to the product about sample 3.Criticism people
Member unanimously thinks that in chartreuse, finished product milk and peppermint are aromatic for Lemon Basil cheese spread obtained under above-mentioned processing technology
It is strongly fragrant, but bitter taste is heavier, and sweet taste and tart flavour are thin, homogeneous exquisiteness.
It through organoleptic examination is 85.6 points through evaluation average mark of 20 people of experimental group to the product about sample 4.Criticism people
Member unanimously thinks that in chartreuse, finished product milk and peppermint are aromatic for Lemon Basil cheese spread obtained under above-mentioned processing technology
It is strongly fragrant, but bitter taste is heavier, and sweet taste and tart flavour are thin, homogeneous exquisiteness.
It through organoleptic examination is 85.2 points through evaluation average mark of 20 people of experimental group to the product about sample 5.Criticism people
Member unanimously thinks that under above-mentioned processing technology, Lemon Basil cheese spread obtained has the perfume (or spice) of sweet basil and peppermint in chartreuse, finished product
Gas, milk are strong；Mouthfeel is bad, and quality is uneven, there is granular substance.
Embodiment 7 (measurement of inoxidizability synergistic effect)
It uses commercially available common cheese spread for sample 6, sample 1, sample 4, sample 5, each 10g of sample 6 is taken, respectively with anhydrous second
Alcohol dilution preparation 30ml solution；0.2ml sample is taken, 2.8ml 0.1mmol/L DDPH ethanol solution is taken, is uniformly mixed dark
Place surveys light absorption value under 517nm after placing 30min.
Sample oxidation resistance clearance rate is calculated according to following formula:
Clearance rate (%)=(Ai-Aj)/Ai × 100%
Wherein, Ai is plus the DPPH light absorption value of blank ethyl alcohol, Aj are the DPPH light absorption value added after example reaction.
Final result is as follows:
The result shows that a kind of Lemon Basil cheese spread provided by the invention, with excellent oxidation resistance.Sample is molten
In liquid 1, due to the synergistic effect of the effective component of sweet basil, jam with lemon, clearance rate is all greater than sample solution 4 and sample solution 5
Adduction, illustrate that there are the positive cooperativities of sweet basil and lemon effective component in sample solution 1.This positive cooperativity, brings
Product excellent inoxidizability, inventor are present by research, on the one hand, the effective component of sweet basil, when compound in sweet basil
When content is 6.0~7.5mg/g, flavone compound and ultra-oxygen anion free radical (O- 2) react most strong, it can effectively hinder
The initiation chain reaction of disconnected free radical, supplies free radical for hydrogen, itself is changed into phenolic group free radical, the stabilization of phenolic group free radical
Property reduces the transmission speed of autoxidation chain reaction, preferably plays antioxidation as free base absorbant；It is another
Aspect, in pH < 5.8, the Vc in lemon has very strong reproducibility, is used as hydrogen donor again, makes the flavonoids being oxidized
It closes object and reverts to reproducibility, when the content ratio of two kinds of substances of the flavones in the Vc and sweet basil in lemon is in 3~10:1, this two
The result that kind is mutually promoted enables the antioxygenic property of Lemon Basil cheese spread obtained to enhance to maximum.When the two content ratio
Not in this range, antioxygenic property raising is not obvious, or even is weakened, and is examined the reason is that a large amount of hydrogen donors are deposited
In the progress for having contained reduction reaction.
Embodiment 8 (measurement of biocidal property synergistic effect)
It uses commercially available common cheese spread for sample 6, takes sample 1, sample 4, each 10g of sample 5, diluted make with distilled water respectively
Standby 30ml sample solution；In superclean bench, Escherichia coli and staphylococcus aureus bacteria suspension are taken to be applied to respectively respectively solid
Plate containing bacterium is made in body culture medium；Taking diameter is that 4ul sample solution is added dropwise in 5mm filter paper respectively, is then affixed on plate and marks
Different zones in；Bacterial Plate is placed in constant incubator observation after 36 DEG C of 24~48h of culture as a result, measurement inhibition zone is straight
Diameter (including filter paper).
Final data, such as following table (unit: cm):
The result shows that a kind of Lemon Basil cheese spread provided by the invention, with excellent bacteriostasis.Sample solution
In 1, due to the synergistic effect of the effective component of sweet basil, jam with lemon, fungistatic effect is all greater than sample solution 4 and sample solution 5
Adduction, and the much excellent sample solution 6 in not fungistatic effect.It is effective with lemon to illustrate in sample solution 1 that there are sweet basils
The positive cooperativity of ingredient；This positive cooperativity brings the excellent biocidal property of product.Inventors discovered through research that
In solution, when flavones of the content ratio of two kinds of substances of the flavones in the Vc and sweet basil in lemon in 3~10:1, in sweet basil powder
Strong complex can be formed with the Vc in lemon, this complex compound exists with superregulated property phenolic group free radical, when not at this
When in one range, the unstable presence of phenolic group free radical.This presence can destroy the structure of somatic cells film, make the penetrating of cell
Property enhancing, cell inclusion leaks, and then directly influences the stability and energetic supersession of bacterial cell structure, can finally cause
Bacterium is gradually dead.
It can be seen that a kind of Lemon Basil cheese spread provided by the invention, sweet and sour taste are more in line with Chinese Consumer's
Taste；A kind of Lemon Basil cheese spread preparation method provided by the invention, cheese spread uniformity, the stability of preparation are splendid；This
A kind of Lemon Basil cheese spread preparation method provided is provided, soft exquisiteness of resulting cheese spread, modest viscosity, emulsification well and
Stay in grade；A kind of Lemon Basil cheese spread provided by the invention, using the synergistic effect between component so that cheese spread obtained
Not only possess splendid flavor, while itself also has stronger antioxidation and bacteriostasis, enriches cheese spread itself
Nutrition, while also improving the shelf life of product.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (1)
1. a kind of preparation method of Lemon Basil cheese spread, it is characterised in that: including,
Object, sweetener, stabilizer, emulsification salt, edible essence is presented in cheese, butter oil, lactoprotein, flavor to mix；
Material prepare: by Lemon Basil cheese spread gross mass for 100wt% in terms of, material include cheese 15wt%, butter oil 15wt%,
Lactoprotein 8.5wt%, flavor present object be made of jam with lemon 8.5wt%, sweet basil powder 0.1wt% and Herba Menthae powder 0.1wt%, sweetener by
Fruit syrup 3.00wt%, white granulated sugar 3.00wt% and stevioside 0.014wt% composition, stabilizer are by pectin 0.30wt% and cluster bean
Glue 0.30wt% composition, emulsification salt is made of sodium pyrophosphate 0.25wt% and sodium tripolyphosphate 0.15wt%, edible essence is by lemonene
Smart 0.03wt% and sweet corn flavor 0.15wt% composition, the 10% concentration citric acid that acidity regulator is 10ml, remainder are water；
Cheese spread is made: being melted at 95 DEG C, control pH is 5.4, and adjusts pressure 20Mpa homogeneous, and adjusting pH is 5.19, sealing
In 100 DEG C of sterilization 15min, filling cooling and shaping are to get target product；
Vc content is 0.6mg/g in above-mentioned cheese spread；Flavonoid content is 7.5 mg/g in sweet basil powder.
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| CN201710482299.2A CN107047785B (en) | 2017-06-22 | 2017-06-22 | A kind of preparation method and Lemon Basil cheese spread of Lemon Basil cheese spread |
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| CN201710482299.2A CN107047785B (en) | 2017-06-22 | 2017-06-22 | A kind of preparation method and Lemon Basil cheese spread of Lemon Basil cheese spread |
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| CN107047785B true CN107047785B (en) | 2019-01-29 |
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| CN110973268B (en) * | 2019-12-19 | 2022-08-12 | 光明乳业股份有限公司 | Cheese sauce and preparation method thereof |
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| CN101530136A (en) * | 2009-05-04 | 2009-09-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coating butter and preparing method thereof |
| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
| CN102106403A (en) * | 2009-12-25 | 2011-06-29 | 光明乳业股份有限公司 | Acid processed cheese and production method thereof |
| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
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2017
- 2017-06-22 CN CN201710482299.2A patent/CN107047785B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530136A (en) * | 2009-05-04 | 2009-09-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coating butter and preparing method thereof |
| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
| CN102106403A (en) * | 2009-12-25 | 2011-06-29 | 光明乳业股份有限公司 | Acid processed cheese and production method thereof |
| CN104256540A (en) * | 2014-10-09 | 2015-01-07 | 张璧云 | Sauce, coating, cooking oil and cooking fat prepared from multiple ingredients |
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