CN107318993A - The preparation method and apple peanut sweet basil cheese spread of a kind of apple peanut sweet basil cheese spread - Google Patents

The preparation method and apple peanut sweet basil cheese spread of a kind of apple peanut sweet basil cheese spread Download PDF

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Publication number
CN107318993A
CN107318993A CN201710547317.0A CN201710547317A CN107318993A CN 107318993 A CN107318993 A CN 107318993A CN 201710547317 A CN201710547317 A CN 201710547317A CN 107318993 A CN107318993 A CN 107318993A
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Prior art keywords
sweet basil
cheese spread
apple
apple peanut
powder
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CN201710547317.0A
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Inventor
于沛沛
夏文水
姜启兴
许艳顺
刘荟
孙宇航
邱鸿波
张幸垚
朱敏
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09Other cheese preparations; Mixtures of cheese with other foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

The present invention provides a kind of preparation method and apple peanut sweet basil cheese spread of apple peanut sweet basil cheese spread, wherein, method includes, and material prepares, and cheese spread is made, and by material melts, homogeneous after pH is adjusted while hot, then adjust pH<Sterilization is sealed after 4.6, it is filling to be cooled and shaped, obtain apple peanut sweet basil cheese spread.A kind of apple peanut sweet basil cheese spread that the present invention is provided, obtained cheese spread is caused not only to possess splendid local flavor using the synergy between component, itself also has stronger antioxidation and bacteriostasis simultaneously, the nutrition of cheese spread in itself is enriched, while also improving the shelf life and security of product.

Description

The preparation method and apple peanut sweet basil cheese spread of a kind of apple peanut sweet basil cheese spread
Technical field
The invention belongs to dairy products technical field, and in particular to the preparation method and apple of a kind of apple peanut sweet basil cheese spread Fruit peanut sweet basil cheese spread.
Background technology
Cheese spread species is few in China market, and sauce product is more to mix meal sauce, tartar sauce, office using beans or meat as raw material Limit is in fresh peppery grade taste.And the cheese spread of Hesperian consumer's hobby, it is nutritious, more using processed cheese as raw material, all Based on saline taste, tanginess, domestic consumer's overgenerous local flavor beyond affordability, than the production for more liking sour-sweet taste Product.
Cheese contains abundant protein, calcium, fat, phosphorus and vitamin etc., supplement human body institute as " milk of concentration " The nutrition needed, cheese can also promote the ability of human body resist the disease, promote metabolism, invigorate, protect eyes health, protect flesh Skin is vigorous and graceful, protects cardiovascular health, prevents and treats carious tooth, 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 stimulating circulation.
Sweet basil is Chun Xing sections annual herb plant, its cauline leaf fragrance as revived, therefore also known as it is blue fragrant, serrate clubmoss herb, purple perilla peppermint, Clore basil etc..Property it is pungent, temperature.It is conventional inducing diaphoresis Chinese medicine, with long be used as medicine history and notable 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 stomach turgor, indigestion, enteritis, suffer from diarrhoea, catch cold, traumatic injury, the stasis of blood are swollen, rheumatic The diseases such as arthritis.
The mankind extend the shelf-life of food using chemical preservative always 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 The potential side effect that preservative is brought it is also proposed query.How to realize to " nature " of cheese jam products and " minimum level How processing ", realize balance between sterilization and anticorrosion, organoleptic quality, be existing urgent problem to be solved.
The content of the invention
The purpose of this part is some aspects for summarizing embodiments of the invention and briefly introduces some preferably implementations Example.It may do a little simplified or be omitted to avoid making our department in this part and the description of the present application summary and denomination of invention Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the present invention.
In view of technological gap prepared by above-mentioned and/or existing apple peanut sweet basil cheese spread, it is proposed that the present invention.
Therefore, one of purpose of the invention is that there is provided a kind of simple apple of technique for solution deficiency of the prior art The preparation method of fruit peanut sweet basil cheese spread.
In order to solve the above technical problems, the invention provides following technical scheme:A kind of apple peanut sweet basil cheese spread Preparation method, including, material prepares, and is counted using apple peanut sweet basil cheese spread gross mass as 100wt%, and material cheese 10~ 20wt%, 10~20wt% of butter oil, 7~10wt% of lactoprotein, local flavor are presented 7~10wt% of thing, 2~4wt% of sweetener, answered Close 0.4~0.6wt% of stabilizer, 0.3~0.5wt% of emulsification salt, 0~0.3wt% of flavoring essence, 3~6wt% of compound acid With 20~40wt% of water;Cheese spread is made, by material melts, homogeneous after pH is adjusted while hot, then adjust pH<Sterilization is sealed after 4.6, It is filling to be cooled and shaped, obtain apple peanut sweet basil cheese spread;Thing, which is presented, in the local flavor includes apple peanut butter, sweet basil powder or peppermint One or more in powder;The emulsification salt includes sodium pyrophosphate or sodium tripolyphosphate;The component of the compound acid is with body Product is than meter, malic acid:Lactic acid:Tartaric acid=3:1:2;The compound stabilizer is propylene glycol alginate and hydroxylmethyl cellulose Element, its component by quality ratio, propylene glycol alginate:Hydroxymethyl cellulose=2:3.
As a kind of preferred scheme of the preparation method of apple peanut sweet basil cheese spread of the present invention, wherein:Sieve Strangle powder, Herba Menthae powder, 60 mesh sieves crossed after low-temperature grinding and are obtained, the mass ratio of the sweet basil powder and apple peanut butter for 1~ 2:85, the mass ratio of the Herba Menthae powder and apple peanut butter is 1~2:85;In the apple peanut butter Vc contents be 0.5~ 0.7mg/g;Flavonoid content is 6.0~7.5mg/g in the sweet basil powder.
As a kind of preferred scheme of the preparation method of apple peanut sweet basil cheese spread of the present invention, wherein:It is described to adjust Homogeneous after pH is saved, it is 5.4~5.8 to control pH scopes, homogenization pressure is 12~20MPa.
As a kind of preferred scheme of the preparation method of apple peanut sweet basil cheese spread of the present invention, wherein:It is described molten Melt, its melting temperature is 80~110 DEG C.
As a kind of preferred scheme of the preparation method of apple peanut sweet basil cheese spread of the present invention, wherein:It is described close Bacterium is closed down, its temperature is 100 DEG C, and the time is 15min.
As a kind of preferred scheme of the preparation method of apple peanut sweet basil cheese spread of the present invention, wherein:The food It is sweet corn flavor with essence.
As a kind of preferred scheme of the preparation method of apple peanut sweet basil cheese spread of the present invention, wherein:The sweet tea Taste agent includes one or more of in fructose syrup, white granulated sugar, stevioside.
It is a still further object of the present invention to provide a kind of nutritious, security is good, excellent taste apple peanut sweet basil Cheese spread.
In order to solve the above technical problems, the invention provides following technical scheme:A kind of apple peanut sweet basil cheese spread, with Apple peanut sweet basil cheese spread gross mass is counted for 100wt%, including,
The mass ratio of the apple peanut butter and sweet basil powder is 85:1~2;In the apple peanut butter Vc contents be 0.5~ 0.7mg/g;Flavonoid content is 6.0~7.5mg/g in the sweet basil powder;
The mass ratio of the apple peanut butter and Herba Menthae powder is 85:1~2.
As a kind of preferred scheme of apple peanut sweet basil cheese spread of the present invention, wherein:The sweet basil powder, peppermint Powder, 60 mesh sieves excessively are obtained after low-temperature grinding.
Beneficial effects of the present invention:
(1) a kind of apple peanut sweet basil cheese spread that the present invention is provided, sweet and sour taste more conforms to the mouth of Chinese Consumer's Taste.
(2) a kind of apple peanut sweet basil cheese spread preparation method for providing of the present invention, the cheese spread uniformity of preparation, stably Property is splendid.
(3) a kind of apple peanut sweet basil cheese spread preparation method that the present invention is provided, the cheese spread softness of gained is fine and smooth, viscous Degree is moderate, emulsification is good and stay in grade.
(4) a kind of apple peanut sweet basil cheese spread that the present invention is provided, is caused obtained using the synergy between component Cheese spread not only possesses splendid local flavor, while itself also has stronger antioxidation and bacteriostasis, enriches cheese The nutrition of sauce in itself, while also improving the shelf life and security of product.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, with reference to specific embodiment pair The embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with It is different from other manner described here using other to implement, 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 following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the invention Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1 (prepares sample 1):
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor Mixing;Melted at 95 DEG C, it is 5.4 to control pH, and adjust pressure 20Mpa homogeneous, regulation pH is 5.19, is sealed in 100 DEG C and kills Bacterium 15min, filling cooling and shaping produce target product.
Vc contents are 0.7mg/g in above-mentioned apple peanut butter;Flavonoid content is 7.5mg/g in sweet basil powder, multiple The component of acid is closed with volume basis, malic acid:Lactic acid:Tartaric acid=3:1:2, compound stabilizer is propylene glycol alginate And hydroxymethyl cellulose, its component by quality ratio, propylene glycol alginate:Hydroxymethyl cellulose=2:3.
Embodiment 2 (prepares sample 2):
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor Mixing;Melted at 90 DEG C, it is 5.6 to control pH, and adjust pressure 15Mpa homogeneous, regulation pH is 4.57, is sealed in 100 DEG C and kills Bacterium 15min, filling cooling and shaping produce target product.
Vc contents are 0.9mg/g in above-mentioned apple peanut butter;Flavonoid content is 6.0mg/g in sweet basil powder, multiple The component of acid is closed with volume basis, malic acid:Lactic acid:Tartaric acid=3:1:2, compound stabilizer is propylene glycol alginate Ester and hydroxymethyl cellulose, its component by quality ratio, propylene glycol alginate:Hydroxymethyl cellulose=2:3.
Embodiment 3 (prepares sample 3):
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor Mixing;Melted at 90 DEG C, it is 5.8 to control pH, and adjust pressure 12Mpa homogeneous, regulation pH is 4.6, is sealed in 100 DEG C of sterilizations 15min, filling cooling and shaping, produces target product.
Vc contents are 0.8mg/g in above-mentioned apple peanut butter;Flavonoid content is 6.0mg/g in sweet basil powder, multiple The component of acid is closed with volume basis, malic acid:Lactic acid:Tartaric acid=3:1:2, compound stabilizer is propylene glycol alginate And hydroxymethyl cellulose, its component by quality ratio, propylene glycol alginate:Hydroxymethyl cellulose=2:3.
Embodiment 4 (prepares sample 4):
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor Mixing;Melted at 80 DEG C, it is 5.4 to control pH, and adjust pressure 20Mpa homogeneous, regulation pH is 4.6, is sealed in 100 DEG C of sterilizations 15min, filling cooling and shaping, produces target product.
Vc contents are 0.8mg/g in above-mentioned apple peanut butter;Flavonoid content is 7.5mg/g in sweet basil powder, multiple The component of acid is closed with volume basis, malic acid:Lactic acid:Tartaric acid=3:1:2, compound stabilizer is propylene glycol alginate And hydroxymethyl cellulose, its component by quality ratio, propylene glycol alginate:Hydroxymethyl cellulose=2:3.
Embodiment 5 (prepares sample 5):
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor Mixing;Melted at 90 DEG C, it is 5.4 to control pH, and adjust pressure 20Mpa homogeneous, regulation pH is 4.49, is sealed in 100 DEG C and kills Bacterium 15min, filling cooling and shaping produce target product.
Vc contents are 0.9mg/g in above-mentioned apple peanut butter;Flavonoid content is 7.0mg/g in sweet basil powder, multiple The component of acid is closed with volume basis, malic acid:Lactic acid:Tartaric acid=3:1:2, compound stabilizer is propylene glycol alginate And hydroxymethyl cellulose, its component by quality ratio, propylene glycol alginate:Hydroxymethyl cellulose=2:3.
Embodiment 6 (quality experiment)
1. sensory evaluation index
2. consumer evaluates and tests
It it is 92.2 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 1.Criticism people Member unanimously thinks that obtained apple peanut sweet basil cheese spread is in shallow pale brown green under above-mentioned processing technology, with light cheese Taste and apple, sweet basil and peppermint local flavor, soft texture, tissue are fine and smooth fine and close, soft or hard appropriateness, its local flavor flavour and structural state etc. Easily received by consumer.
It it is 83.2 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 2.Criticism people Member unanimously thinks that under above-mentioned processing technology obtained apple peanut sweet basil cheese spread is in shallow pale brown green, have apple, sweet basil and The fragrance of peppermint, milk is strong;Mouthfeel is not good, and quality is uneven, there is granular substance.
It it is 79.8 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 3.Criticism people Member unanimously thinks that obtained apple peanut sweet basil cheese spread is in shallow pale brown green, finished product milk and peppermint under above-mentioned processing technology It is aromatic strongly fragrant, but bitter taste is heavier, and sweet taste and tart flavour are thin, homogeneous exquisiteness.
It it is 85.1 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 4.Criticism people Member unanimously thinks that obtained apple peanut sweet basil cheese spread is in shallow pale brown green, finished product milk and peppermint under above-mentioned processing technology It is aromatic strongly fragrant, but bitter taste is heavier, and sweet taste and tart flavour are thin, homogeneous exquisiteness.
It it is 78.4 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 5.Criticism people Member unanimously thinks that obtained apple peanut sweet basil cheese spread is in shallow pale brown green under above-mentioned processing technology, and finished product has sweet basil and thin The fragrance of lotus, milk is strong;Mouthfeel is not good, and quality is uneven, there is granular substance.
Embodiment 7 (inoxidizability cooperative effect measure)
Commercially available common cheese spread is used for sample 6, sample 1, sample 4, sample 5, each 10g of sample 6 is taken, anhydrous second is used respectively Alcohol dilution prepares 30ml solution;0.2ml samples are taken, 2.8ml 0.1mmol/L DDPH ethanol solutions is taken, is well mixed dark 30min is placed after surveying light absorption value under 517nm in place.
Sample oxidation resistance clearance rate, is calculated according to equation below:
Clearance rate (%)=(Ai-Aj)/Ai × 100%
Wherein, Ai is adds the DPPH light absorption values of blank ethanol, and Aj is the reacted DPPH light absorption values of sample-adding product.
Final result, such as following table:
As a result show, a kind of apple peanut sweet basil cheese spread that the present invention is provided, it has excellent oxidation resistance.Sample In product solution 1, due to sweet basil, the synergy of the active ingredient of apple peanut butter, its clearance rate is all more than sample solution 4 and sample Product solution 5 plus and, illustrate there is the positive cooperativity of sweet basil and apple active ingredient in sample solution 1.This positive coorperativity is made With bringing the excellent inoxidizability of product, inventor, which passes through to study, to be found, on the one hand, the active ingredient of sweet basil, when in sweet basil When compounds content is 6.0~7.5mg/g, flavone compound and ultra-oxygen anion free radical (O- 2) react most strong, can The initiation chain reaction of free radical is effectively blocked, hydrogen is supplied free radical by it, itself is changed into phenolic group free radical, phenolic group free radical Stability reduce the transmission speed of autoxidation chain reaction, preferably play antioxygen as free base absorbant and be turned into With;On the other hand, in pH<When 5.8, the Vc in apple has very strong reproducibility, and it makes oxidized Huang again as hydrogen donor Ketone compounds revert to reproducibility, when the flavones in the Vc and sweet basil in apple two kinds of materials content ratio 3~10:1 When, both results mutually promoted enable the antioxygenic property of obtained apple peanut sweet basil cheese spread to strengthen to maximum. When the two content is not than in this scope, antioxygenic property improves unobvious, or even has weakened, and pushes away that to trace it to its cause be big The progress of reduction reaction has been contained in the presence of amount hydrogen donor.
Embodiment 8 (biocidal property cooperative effect measure)
Commercially available common cheese spread is used for sample 6, sample 1, sample 4, each 10g of sample 5 is taken, distilled water diluting system is used respectively Standby 30ml sample solutions;In superclean bench, Escherichia coli and staphylococcus aureus bacteria suspension is taken to be applied to respectively respectively solid Flat board containing bacterium is made in body culture medium;Take a diameter of 5mm filter papers that 4ul sample solutions are added dropwise respectively, be then affixed on flat board and mark Different zones in;Bacterial Plate is placed in constant incubator after 36 DEG C of 24~48h of culture and observes result, measurement inhibition zone is straight Footpath (including filter paper).
Final data, such as following table (unit:cm):
As a result show, a kind of apple peanut sweet basil cheese spread that the present invention is provided, it has excellent bacteriostasis.Sample In solution 1, due to sweet basil, the synergy of the active ingredient of apple peanut butter, its fungistatic effect is all more than sample solution 4 and sample Product solution 5 plus and, it is and much excellent in the sample solution 6 without fungistatic effect.Illustrate there is sweet basil and apple in sample solution 1 The positive cooperativity of fruit active ingredient;This positive cooperativity, brings the excellent biocidal property of product.Inventor is sent out by studying It is existing, in the solution, when the flavones in the Vc and sweet basil in apple two kinds of materials content ratio 3~10:When 1, in sweet basil powder Flavones can have superregulated property phenolic group free radical to exist with the Vc formation strong complex in apple, this complex compound, when During not in the range of this, phenolic group free radical is unstable to be present.This presence can destroy the structure of somatic cells film, make cell Permeability enhancing, cell inclusion leaks, and then directly influences stability and the energetic supersession of bacterial cell structure, finally Bacterium can be caused gradually dead.
As can be seen here, a kind of apple peanut sweet basil cheese spread that the present invention is provided, sweet and sour taste more conforms to Consumption of China The taste of person;A kind of apple peanut sweet basil cheese spread preparation method that the present invention is provided, cheese spread uniformity, the stability of preparation It is splendid;A kind of apple peanut sweet basil cheese spread preparation method that the present invention is provided, the soft fine and smooth, viscosity of cheese spread of gained is fitted In, emulsification is good and stay in grade;A kind of apple peanut sweet basil cheese spread that the present invention is provided, utilizes the synergy between component So that obtained cheese spread not only possesses splendid local flavor, while itself also has stronger antioxidation and bacteriostasis, The nutrition of cheese spread in itself is enriched, while also improving the shelf life of product.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable The present invention is described in detail embodiment, it will be understood by those within the art that, can be to technology of the invention Scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover in this hair Among bright right.

Claims (9)

1. a kind of preparation method of apple peanut sweet basil cheese spread, it is characterised in that:Including,
Material prepares:Counted using apple peanut sweet basil cheese spread gross mass as 100wt%, material includes 10~20wt% of cheese, breast 7~10wt% of thing, 2~4wt% of sweetener, compound stabilizer is presented in 10~20wt% of fat, 7~10wt% of lactoprotein, local flavor 0.4~0.6wt%, 0.3~0.5wt% of emulsification salt, 0~0.3wt% of flavoring essence, compound 2~4wt% of acid and water 20~ 40wt%;
Cheese spread is made:By material melts, homogeneous after pH is adjusted while hot, then adjust pH<Sterilization is sealed after 4.6, it is filling to be cooled to Type, obtains apple peanut sweet basil cheese spread;
It is apple peanut butter, sweet basil powder and Herba Menthae powder that thing, which is presented, in the local flavor;
The emulsification salt includes sodium pyrophosphate or sodium tripolyphosphate;
The component of the compound acid is with volume basis, malic acid:Lactic acid:Tartaric acid=3:1:2;
The compound stabilizer is propylene glycol alginate and hydroxymethyl cellulose, its component by quality ratio, alginic acid the third two Alcohol ester:Hydroxymethyl cellulose=2:3.
2. the preparation method of apple peanut sweet basil cheese spread according to claim 1, it is characterised in that:It is the sweet basil powder, thin Lotus powder, 60 mesh sieves excessively are obtained after low-temperature grinding, and the mass ratio of the sweet basil powder and apple peanut butter is 1~2:85, institute The mass ratio for stating Herba Menthae powder and apple peanut butter is 1~2:85;Vc contents are 0.5~0.7mg/g in the apple peanut butter;Institute It is 6.0~7.5mg/g to state flavonoid content in sweet basil powder.
3. the preparation method of apple peanut sweet basil cheese spread as claimed in claim 1 or 2, it is characterised in that:After the regulation pH Homogeneous, it is 5.4~5.8 to control pH scopes, and homogenization pressure is 12~20MPa.
4. the preparation method of apple peanut sweet basil cheese spread as claimed in claim 1, it is characterised in that:The melting, it is melted Temperature is 80~110 DEG C.
5. the preparation method of apple peanut sweet basil cheese spread as any one of claim 1,2 or 4, it is characterised in that:Institute Sealing sterilization is stated, its temperature is 100 DEG C, and the time is 15min.
6. the preparation method of apple peanut sweet basil cheese spread according to any one of claim 1,2 or 4, it is characterised in that: The flavoring essence is sweet corn flavor.
7. the preparation method of apple peanut sweet basil cheese spread according to claim 6, it is characterised in that:The sweetener includes It is one or more of in fructose syrup, white granulated sugar, stevioside.
8. a kind of apple peanut sweet basil cheese spread, it is characterised in that:Using apple peanut sweet basil cheese spread gross mass as 100wt% Meter, including,
The mass ratio of the apple peanut butter and sweet basil powder is 85:1~2;In the apple peanut butter Vc contents be 0.5~ 0.7mg/g;Flavonoid content is 6.0~7.5mg/g in the sweet basil powder;
The mass ratio of the apple peanut butter and Herba Menthae powder is 85:1~2.
9. apple peanut sweet basil cheese spread as claimed in claim 8, it is characterised in that:The sweet basil powder, Herba Menthae powder, are through low temperature Cross what 60 mesh sieves were obtained after crushing.
CN201710547317.0A 2017-07-06 2017-07-06 The preparation method and apple peanut sweet basil cheese spread of a kind of apple peanut sweet basil cheese spread Withdrawn CN107318993A (en)

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Application publication date: 20171107