CN108634004A - A kind of konjaku mango fresh milk junket and preparation method thereof - Google Patents
A kind of konjaku mango fresh milk junket and preparation method thereof Download PDFInfo
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- CN108634004A CN108634004A CN201810533597.4A CN201810533597A CN108634004A CN 108634004 A CN108634004 A CN 108634004A CN 201810533597 A CN201810533597 A CN 201810533597A CN 108634004 A CN108634004 A CN 108634004A
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- konjaku
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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
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
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Abstract
The present invention relates to a kind of konjaku mango fresh milk junket and preparation method thereof, and concrete operation step is as follows：1. konjaku powder is digested, it is sieved, obtains konjaku enzymolysis powder；2. clean mango peeling, breaks into fruit juice；3. by konjaku enzymolysis powder, fresh cow milk is added in mango juice, and strengthened konjaku mango fresh cow milk；Calcium chloride, addition leavening are added in konjaku mango fresh cow milk 4. strengthening, production is sour, curdled milk, and squeezing, after-ripening obtains konjaku mango fresh milk junket.Konjaku mango fresh milk junket gives off a strong fragrance, pale yellow, and quality is fine and smooth.The fermentation of milk, konjaku and mango and oligosaccharides is only utilized in the present invention so that konjaku mango fresh milk junket product has better functional characteristic and edible safety；The chewiness that fresh cheese is improved by the application of konjaku enzymolysis powder improves the texture and mouthfeel of fresh cheese, is suitable for edible.
Description
Technical field
The invention belongs to the fabricating technology fields of functional food, and in particular to a kind of konjaku mango fresh milk junket and its
Preparation method.
Background technology
Konjaku, other Ming Amorphophalus rivieris are widely distributed in Southwest Mountainous Areas, are Araeceae herbaceos perennials, are traditional medicines
Object and food.Konjaku itself it is full of nutrition, contain starch, proteins,vitamins,minerals and micro member needed by human
Element.In addition konjaku also contains Glucomannan, and catabolite oligosaccharides have enhancing immunity of organism, adjust intestinal flora,
The effects that promotion intestinal health, hypoglycemic.
Mango, alias Ma Meng, big fruit is famous one of tropical fruit (tree), and mango contains abundant sugar, protein, thick fine
Dimension, but also precursor carrotene and vitamin C containing a large amount of vitamin As.
Cheese, alias play department, and cheese is made with the mixture of cow's milk, cream, partly skimmed milk, buttermilk or these products
For raw material, manufactured fresh or fermenting-ripening the dairy products after curdled milk and sepg whey.Many developed countries in the world
Cheese is all abounded with, and the cheese in China is still in initial period at present.Cheese it is full of nutrition, per kilogram cheese product by 10 public affairs
Jin milk concentrate, containing abundant protein, amino acid, minerals, organic acid, vitamin, conjugated linoleic acid and
In addition to this active peptide contains the lactic acid bacteria for having healthcare function；Cheese also has anti-cancer, drop other than nutritive value height
The healthcare functions such as blood pressure and raising body's immunity.
The innovation of cheese concentrates on and adds almond in auxiliary material, such as cheese at present, Fresh Cucumber Juice or chocolate, this to carry
Taste is improved while having risen cheese nutritive value；The diversification of cheese can be described as the necessity of consumer and entire milk
The important development direction in junket market.The konjaku mango fresh milk junket of ready-made article is not gone out also currently on the market.
Invention content
The present invention is intended to provide a kind of konjaku mango fresh milk junket and preparation method thereof, improves the texture and mouthfeel of fresh cheese,
Fresh cheese functional characteristic is set to be enhanced.
To achieve the goal, the present invention adopts the following technical scheme that as follows：
A kind of preparation method of konjaku mango fresh milk junket, it is characterised in that steps are as follows：
（1）The preparation of konjaku enzymolysis powder
In deionized water according to mass volume ratio 1-1.5g/100ml dispersions by konjaku powder, β-glucan is added in heating
Enzyme keeps temperature to preserve, is then lyophilized, is ground up, sieved to get the konjaku enzymolysis powder after stirring evenly；
（2）The preparation of mango juice
It takes clean mango to remove the peel, is put into beater that break into fruit juice spare；
（3）The preparation of konjaku mango fresh cow milk
By konjaku enzymolysis powder according to the amount that mass volume ratio is 2-5g/100ml, mango juice is added according to the amount of 10-12g/100ml
Feed liquid is obtained in fresh cow milk；By feed liquid high speed dispersion, sufficient mixing and emulsifying, strengthened konjaku mango fresh cow milk；
（4）The preparation of konjaku mango fresh milk junket
The sterilizing of konjaku mango fresh cow milk will be strengthened and be cooled to 30 DEG C, calcium chloride is added according to the amount that mass volume ratio is 0.01g/L
Enter to strengthen in konjaku mango fresh cow milk, leavening is added by force according to the additive amount of mass volume ratio 0.01-0.02g/100ml
Change in konjaku mango fresh cow milk, curdled milk, squeezing is ripe, and konjaku mango fresh milk junket is made.
Further illustrate one：Step（1）Middle heating temperature is 45-50 DEG C, and the time is 50-60min, crosses 200-300 mesh sieve.
Further illustrate two：Step（3）The condition of high speed dispersion is rotating speed 1000-2000r/min, disperses 5min.
Further illustrate three：Step（4）Described in curdled milk condition be 40-42 DEG C of temperature, time 6-8h；Squeezing the time be
24h；3-5 DEG C of maturation of temperature is for 24 hours.
Above-mentioned is mutual into the technical characteristic involved in an explanation one, further explanation two and further explanation three
It can in any combination, and be not limited to individually enumerate.
A kind of konjaku mango fresh milk junket is that a kind of above-mentioned preparation method of konjaku mango fresh milk junket is used to prepare.
Beneficial effects of the present invention：Compared with prior art, konjaku mango fresh milk junket of the present invention and its preparation side
Method has the following advantages that：
1. konjaku enzymolysis powder is utilized in present invention process, silty is fine and smooth to be uniformly easily mixed when being added in milk, is disperseed
Matter distribution is more uniform, and the cheese texture and mouthfeel of preparation are all promoted；
2. preparing product using konjaku enzymolysis powder and milk in present invention process so that product not only has oligosaccharides that can select
Selecting property reduces enterobacteria quantity in enteron aisle, promotes lactic acid bacteria proliferation, and tunning contains the substances such as a large amount of short chain fatty acids,
Intestinal acidity environment can be maintained, intestinal flora balance is adjusted, improves function of intestinal canal, inhibits fat；
3. primary raw material only has konjaku enzymolysis powder, mango juice and milk in present invention process, this makes the cheese prepared have more
Good safety in utilization characteristic；
4. konjaku mango fresh milk junket prepared by the present invention significantly improves color and luster, texture, mouthfeel and the flavor of fresh cheese, this is removed
Except further improve the frangible defect of fresh cheese, improve the hardness, coherency and elasticity of fresh cheese, convenience in transport and preservation.
Specific implementation mode
With reference to embodiment, in the present invention technical solution and technique effect be clearly and completely described.
Embodiment 1
The concrete operation step for preparing konjaku mango fresh milk junket is as follows：
（1）The preparation of konjaku enzymolysis powder
In deionized water according to mass volume ratio 1g/100ml dispersions by konjaku powder, 50 DEG C are heated to, β-glucan is added
Enzyme preserves 60min at 50 DEG C after stirring evenly, be then lyophilized, be ground into the particle of 300 mesh and digested to get the konjaku
Powder；
（2）The preparation of mango juice
It takes clean mango to remove the peel, is put into beater that break into fruit juice spare；
（3）The preparation of konjaku mango fresh cow milk
By konjaku enzymolysis powder according to the amount of mass volume ratio 2g/100mL, fresh cow milk is added according to the amount of 10g/100ml in mango juice
In obtain feed liquid；With high speed disperser with rotating speed 2000r/min, disperses 5min, carry out sufficient mixing and emulsifying, strengthened evil spirit
Taro mango fresh cow milk；
（4）The preparation of konjaku mango fresh milk junket
By the konjaku mango fresh cow milk after reinforcing under the conditions of 63 DEG C, sterilize 30min, is cooled to 30 DEG C；Calcium chloride is pressed into quality
The additive amount of volume ratio 0.01g/L, which is added, to be strengthened in konjaku mango fresh cow milk, according still further to adding for mass volume ratio 0.02g/100mL
Starter lactic acid bacteria is added in dosage, and 42 DEG C of curdled milk 8h, for 24 hours, for 24 hours, konjaku mango fresh milk junket is made in 4 DEG C of maturations for squeezing；
（5）Cut grumeleuse, shaping packaging.
Embodiment 2
The concrete operation step for preparing konjaku fresh cheese is as follows：
（1）The preparation of konjaku enzymolysis powder
In deionized water according to mass volume ratio 1g/100ml dispersions by konjaku powder, 50 DEG C are heated to, β-glucan is added
Enzyme preserves 50min at 50 DEG C after stirring evenly, be then lyophilized, be ground into the particle of 200 mesh and digested to get the konjaku
Powder；
（2）The preparation of mango juice
It takes clean mango to remove the peel, is put into beater that break into fruit juice spare；
（3）The preparation of konjaku mango fresh cow milk
By konjaku enzymolysis powder according to the amount of mass volume ratio 5g/100mL, fresh cow milk is added according to the amount of 12g/100ml in mango juice
In obtain feed liquid；With high speed disperser with rotating speed 2000r/min, disperses 5min, carry out sufficient mixing and emulsifying, strengthened evil spirit
Taro mango fresh cow milk；
（4）The preparation of konjaku mango fresh milk junket
By the konjaku mango fresh cow milk after reinforcing under the conditions of 63 DEG C, sterilize 30min, is cooled to 30 DEG C；Calcium chloride is pressed into quality
The additive amount of volume ratio 0.01g/L, which is added, to be strengthened in konjaku mango fresh cow milk, according still further to adding for mass volume ratio 0.02g/100mL
Starter lactic acid bacteria is added in dosage, and 42 DEG C of curdled milk 6h, for 24 hours, for 24 hours, konjaku mango fresh milk junket is made in 4 DEG C of maturations for squeezing；
（5）Cut grumeleuse, shaping packaging.
Embodiment 3
The concrete operation step for preparing konjaku mango fresh milk junket is as follows：
（1）The preparation of konjaku enzymolysis powder
In deionized water according to mass volume ratio 1g/100ml dispersions by konjaku powder, 45 DEG C are heated to, β-glucan is added
Enzyme preserves 50min at 45 DEG C after stirring evenly, be then lyophilized, be ground into the particle of 200 mesh and digested to get the konjaku
Powder；
（2）The preparation of mango juice
It takes clean mango to remove the peel, is put into beater that break into fruit juice spare；
（3）The preparation of konjaku mango fresh cow milk
By konjaku enzymolysis powder according to the amount of mass volume ratio 5g/100mL, fresh cow milk is added according to the amount of 12g/100ml in mango juice
In obtain feed liquid；With high speed disperser with rotating speed 1000r/min, disperses 5min, carry out sufficient mixing and emulsifying, strengthened evil spirit
Taro mango fresh cow milk；
（4）The preparation of konjaku mango fresh milk junket
By the konjaku mango fresh cow milk after reinforcing under the conditions of 63 DEG C, sterilize 30min, is cooled to 30 DEG C；Calcium chloride is pressed into quality
The additive amount of volume ratio 0.01g/L, which is added, to be strengthened in konjaku mango fresh cow milk, according still further to adding for mass volume ratio 0.02g/100mL
Starter lactic acid bacteria is added in dosage, and 42 DEG C of curdled milk 5h, for 24 hours, for 24 hours, konjaku mango fresh milk junket is made in 4 DEG C of maturations for squeezing；
（5）Cut grumeleuse, shaping packaging.
Comparative example 1
The concrete operation step for preparing the fresh cheese for being not added with konjaku mango is as follows：
（1）Under the conditions of 63 DEG C, sterilize fresh cow milk 30min, is cooled to 30 DEG C；By calcium chloride by mass volume ratio 0.01g/L's
Additive amount is added in fresh cow milk, starter lactic acid bacteria is added according still further to the additive amount of mass volume ratio 0.02g/100mL, 42 DEG C solidifying
Newborn 6h, for 24 hours, for 24 hours, fresh cheese is made in 4 DEG C of maturations for squeezing；
（2）Cut grumeleuse, shaping packaging.
Comparative example 2
The concrete operation step for preparing konjaku mango fresh milk junket is as follows：
（1）The preparation of konjaku enzymolysis powder
In deionized water according to mass volume ratio 1g/100ml dispersions by konjaku powder, 50 DEG C are heated to, β-glucan is added
Enzyme preserves 60min at 50 DEG C after stirring evenly, be then lyophilized, be ground into the particle of 300 mesh and digested to get the konjaku
Powder；
（2）The preparation of mango juice
It takes clean mango to remove the peel, is put into beater that break into fruit juice spare；
（3）The preparation of konjaku mango fresh cow milk
By konjaku enzymolysis powder according to the amount of mass volume ratio 2g/100mL, fresh cow milk is added according to the amount of 10g/100ml in mango juice
In obtain feed liquid；With high speed disperser with rotating speed 2000r/min, disperses 5min, carry out sufficient mixing and emulsifying, strengthened evil spirit
Taro mango fresh cow milk；
（4）The preparation of konjaku mango fresh milk junket
By the konjaku mango fresh cow milk after reinforcing under the conditions of 63 DEG C, sterilize 30min, is cooled to 30 DEG C；Calcium chloride is pressed into quality
The additive amount of volume ratio 0.01g/L, which is added, to be strengthened in konjaku mango fresh cow milk, according still further to adding for mass volume ratio 0.01g/100mL
Starter lactic acid bacteria is added in dosage, and 42 DEG C of curdled milk 6h, for 24 hours, for 24 hours, konjaku mango fresh milk junket is made in 4 DEG C of maturations for squeezing；
（5）Cut grumeleuse, shaping packaging.
Konjaku mango fresh milk junket prepared by various embodiments of the present invention and comparative example, organoleptic analysis's such as table 1：
The organoleptic indicator of sample prepared by 1 each embodiment and comparative example of table compares
By table 1 as it can be seen that the organoleptic indicator of konjaku mango fresh milk junket prepared by the embodiment of the present invention 1, embodiment 2 and embodiment 3
It is substantially better than comparative example 1 and comparative example 2；Compared with prior art, the present invention having significant progress.
In the present invention, it is the prior art β-dextranase to be added in konjaku powder；Under normal conditions, with konjaku essence
The quality of powder is foundation, and the additive amount of β-dextranase is 1-1.5%.
Although the embodiment of the present invention has been disclosed as above, it is not restricted in specification embodiment cited
Embodiment, for a person skilled in the art, other modifications may be easily implemented, thus without departing substantially from claim and
Under universal defined by equivalency range, the present invention is not limited to specific details and description shown here.
Claims (5)
1. a kind of preparation method of konjaku mango fresh milk junket, which is characterized in that steps are as follows：
（1）The preparation of konjaku enzymolysis powder
In deionized water according to mass volume ratio 1-1.5g/100ml dispersions by konjaku powder, β-glucan is added in heating
Enzyme keeps temperature to preserve after stirring evenly, and is then lyophilized, is ground into the particle of 200-300 mesh and is digested to get the konjaku
Powder；
（2）The preparation of mango juice
It takes clean mango to remove the peel, is put into beater that break into fruit juice spare；
（3）The preparation of konjaku mango fresh cow milk
By konjaku enzymolysis powder according to the amount that mass volume ratio is 2-5g/100ml, mango juice is added according to the amount of 10-12g/100ml
Feed liquid is obtained in fresh cow milk；By feed liquid high speed dispersion, sufficient mixing and emulsifying, strengthened konjaku mango fresh cow milk；
（4）The preparation of konjaku mango fresh milk junket
The sterilizing of konjaku mango fresh cow milk will be strengthened and be cooled to 30 DEG C, calcium chloride is added according to the amount that mass volume ratio is 0.01g/L
Enter to strengthen in konjaku mango fresh cow milk, leavening is added by force according to the additive amount of mass volume ratio 0.01-0.02g/100ml
Change in konjaku mango fresh cow milk, curdled milk, squeezing is ripe, and konjaku mango fresh milk junket is made.
2. a kind of preparation method of konjaku mango fresh milk junket according to claim 1, it is characterised in that：Step（1）In plus
Hot temperature is 45-50 DEG C, and the time is 50-60min, crosses 200-300 mesh sieve.
3. a kind of preparation method of konjaku mango fresh milk junket according to claim 1, it is characterised in that：Step（3）Middle height
The condition of speed dispersion is rotating speed 1000-2000r/min, disperses 5min.
4. a kind of preparation method of mango konjaku fresh cheese according to claim 1, it is characterised in that：Step（4）Middle institute
The curdled milk condition stated is 40-42 DEG C of temperature, time 6-8h；Squeeze the time for 24 hours；3-5 DEG C of maturation of temperature is for 24 hours.
5. a kind of konjaku mango fresh milk junket, it is characterised in that：It is using one kind described in Claims 1-4 any claim
Prepared by the preparation method of konjaku mango fresh milk junket.
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| CN201810533597.4A CN108634004A (en) | 2018-05-29 | 2018-05-29 | A kind of konjaku mango fresh milk junket and preparation method thereof |
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| CN201810533597.4A CN108634004A (en) | 2018-05-29 | 2018-05-29 | A kind of konjaku mango fresh milk junket and preparation method thereof |
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| CN108634004A true CN108634004A (en) | 2018-10-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747616A (en) * | 2022-05-07 | 2022-07-15 | 广西和谊食品有限公司 | Preparation method for enhancing aroma of frozen mango pulp |
-
2018
- 2018-05-29 CN CN201810533597.4A patent/CN108634004A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747616A (en) * | 2022-05-07 | 2022-07-15 | 广西和谊食品有限公司 | Preparation method for enhancing aroma of frozen mango pulp |
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Application publication date: 20181012 |