CN109418424A - A kind of five cereals cheese and preparation method thereof - Google Patents
A kind of five cereals cheese and preparation method thereof Download PDFInfo
- Publication number
- CN109418424A CN109418424A CN201710745472.3A CN201710745472A CN109418424A CN 109418424 A CN109418424 A CN 109418424A CN 201710745472 A CN201710745472 A CN 201710745472A CN 109418424 A CN109418424 A CN 109418424A
- Authority
- CN
- China
- Prior art keywords
- parts
- cereals
- cheese
- sweet potato
- oat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
Landscapes
- 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 relates to a kind of five cereals cheese, espespecially a kind of five cereals cheese and preparation method thereof, the five cereals cheese is mainly made of following raw material: purple sweet potato, sweet potato, glycan, wheat, red bean, oat, PURE WHEY, xylitol, degreasing fresh milk, maltose, oligofructose, Lactococcus, honey, thickener, starch, cream, leavening；Five cereals milk powder of the invention is the advantages of combining cheese and five cereals, improve the nutritional ingredients such as vitamin C in product, rich in a large amount of active peptides with unique physiological active functions, adjust the structure of internal Tiny ecosystem flora, it improves human consumption's absorptivity and increases lactic acid bacteria biological function, improve function of human body immunity.
Description
Technical field
The present invention relates to a kind of dairy products technical field, especially a kind of five cereals cheese and preparation method thereof.
Background technique
The thick coarse cereals of five cereals are conducive to diabetes and replace part flour and rice to facilitate diabetic's control blood glucose with thick coarse cereals, grind
Study carefully the variation of the postprandial blood sugar after showing to feed thick coarse cereals and miscellaneous beans and be generally less than wheat and common rice, is conducive to diabetes disease
People's glycemic control；External some diabetic diets instruct tissue to have been proposed that diabetic selects to eat thick coarse cereals and miscellaneous beans as far as possible
Class can be eaten them as a part of staple food or staple food.But these thick coarse cereals and miscellaneous beans maintain postprandial blood sugar to react
Ability be also different；Such as oat, buckwheat, barley, red rice, black rice, rde bean, hyacinth bean can obviously relieve diabetic
Postprandial hyperglycemia state, reduce 24 hours in blood glucose fluctuation, reduce fasting blood-glucose, reduce insulin secretion, be conducive to diabetes disease
The glycemic control of people；Cheese structural state is fine and closely woven, rich in lactoprotein, butter oil, amino acid, peptide, peptone, multivitamin, calcium,
The nutriments such as phosphorus are easier to be digested than former cream；But the cheese industry development of China is slower at present,
The processing handicraft of traditional cheese is complicated, long processing time, just because of these reasons influence structural state, the taste etc. of cheese product
How quality simplifies production technology and keeps the quality of cheese, becomes a problem；In addition traditional yogurt tase is unique, wind
Taste stimulation, dense, the distinctive penetrating odor of the uncomfortable traditional cheese of most Chinese people, so, how to change and allows more
People receive cheese, become a key.
Summary of the invention
The invention aims to provide a kind of five cereals cheese and preparation method thereof.
The present invention is achieved by the following technical programs:
1, a kind of five cereals cheese, which is characterized in that be made of following raw material: 18-32 parts of purple sweet potato, sweet potato 18-32
Part, 18-32 parts of glycan, 15-26 parts of wheat, 18-30 parts of red bean, 20-33 parts of oat, 25-32 parts of PURE WHEY, xylitol
35-42 parts, 45-62 parts of degreasing fresh milk, 16-28 parts of maltose, 10-20 parts of oligofructose, 8-12 parts of Lactococcus, honey 4-
8 parts, 2-4 parts of thickener, 3-6 parts of starch, 30-40 parts of cream, 5-10 parts of leavening；
2, a kind of five cereals cheese according to claim 1, which is characterized in that include the following steps and be made:
(1) by 18-32 parts of purple sweet potato, 18-32 parts of sweet potato, 18-32 parts of glycan, 15-26 parts of wheat, 18-30 parts of red bean, oat 20-
33 parts, appropriate amount of water, are put into beater that break into coarse cereals juice spare；
(2) 45-62 parts of degreasing fresh milk are put into filling, is warming up to 55-65 DEG C, add 2-4 parts of thickener and stir 15-
20min is cooled to 35-40 DEG C, then by step (1) coarse cereals juice, 16-28 parts of maltose, oligomeric fruit to being completely dissolved as feed liquid
10-20 parts sugared, 8-12 parts of Lactococcus, 4-8 parts of honey be put into tank, uniform stirring 10-15min stops to after being completely dissolved
Stirring adds 30-40 parts of cream, and uniform stirring 10-15min stops stirring to after being completely dissolved, and obtains filling liquid；
(3) by the filling liquid homogeneous of step (4), temperature is 55-65 DEG C, homogenization pressure 20-25Mpa；
(4) high-temperature instantaneous sterilization；
(5) it is put into filling liquid by 5-10 parts of leavening, 30 DEG C -35 DEG C of fermentation temperature, fermentation time 12-24h, fermentation terminates acidity
75-88°T ；
(6) cooling: in 4-9 DEG C of freezer, to be rapidly cooled to 5-12 DEG C；
(7) after-ripening: in 3-7 DEG C of freezer, after-ripening 18-38h obtains product of the present invention；
3, a kind of five cereals cheese according to claim 1, which is characterized in that can by purple sweet potato, sweet potato, glycan, wheat,
Red bean, oat replace with sorghum, rice, mung bean, soya bean, semen sojae atricolor, white peas or beans or other coarse food grains and also may be used.
The invention has the following advantages: containing vitamin A, vitamin B1, dimension in five cereals cheese of the invention
Raw element B2, vitamin C, vitamin E etc. and the microelements such as calcium, potassium, iron, zinc；And five cereals in addition to be Chinese staple food,
Outside the main source of the good companion, vigor that fill the stomach, to human body, also there are many benefits.In Chinese residents diet structure pyramid food knot
In composition, bread, cereal, rice and wheaten food account for the 50%-60% of food ratio.Nutrient in five cereals is very rich,
In cellulose and minerals be common rice several times；And cheese is also healthy food generally acknowledged in the world, for promoting youngster
Virgin growth and development and guarantee health benefit highly significant；The key benefit for eating cheese shows following 5 aspects: vitamin type
Abundant furtherance is long: the content of vitamin A. D. E and vitamin B1, B2, B6, B12 and folic acid is extremely abundant in cheese, is conducive to
Virgin growth and development；Contain the important minerals such as calcium, phosphorus, magnesium in cheese；Every 100g cheese calcium content reaches 690-1300mg, calcium
Phosphorus ratio is about 1.5 ~ 2.0/1, and most calcium, in conjunction with casein, absorption rate is very high, to children's bone growth
Play the role of with healthy development highly important；The present invention is by the combination of the two, the five cereals cheese flavor temperature developed
With mouthfeel it is soft, nutriment rich in, can satisfy public requirement, be suitble to batch to produce.
Specific embodiment:
Below with reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to implement
The range that example indicates.
Embodiment 1
1, a kind of five cereals cheese, which is characterized in that be made of following raw material: 18-32 parts of purple sweet potato, sweet potato 18-32
Part, 18-32 parts of glycan, 15-26 parts of wheat, 18-30 parts of red bean, 20-33 parts of oat, 25-32 parts of PURE WHEY, xylitol
35-42 parts, 45-62 parts of degreasing fresh milk, 16-28 parts of maltose, 10-20 parts of oligofructose, 8-12 parts of Lactococcus, honey 4-
8 parts, 2-4 parts of thickener, 3-6 parts of starch, 30-40 parts of cream, 5-10 parts of leavening；
2, a kind of five cereals cheese according to claim 1, which is characterized in that include the following steps and be made:
(1) it by 18 parts of purple sweet potato, 18 parts of sweet potato, 18 parts of glycan, 15 parts of wheat, 18 parts of red bean, 20 parts of oat, appropriate amount of water, is put into and beats
It is spare that coarse cereals juice is broken into pulp grinder；
(2) 45 parts of degreasing fresh milk are put into filling, is warming up to 55 DEG C, add 2 parts of thickener and stir 15min to complete
It is dissolved as feed liquid, is cooled to 35 DEG C, then by step (1) coarse cereals juice, 16 parts of maltose, 10 parts of oligofructose, Lactococcus 8
Part, 4 parts of honey be put into tank, uniform stirring 10min stops to after being completely dissolved stir, add 30 parts of cream, uniform stirring
10min stops stirring to after being completely dissolved, and obtains filling liquid；
(3) by the filling liquid homogeneous of step (4), temperature is 55 DEG C, homogenization pressure 20Mpa；
(4) high-temperature instantaneous sterilization；
(5) it is put into filling liquid by 5 parts of leavening, 30 DEG C DEG C of fermentation temperature, fermentation time 12h, fermentation terminates 75 ° of T of acidity；
(6) cooling: in Cool Room 4 DEG C, to be rapidly cooled to 5 DEG C；
(7) after-ripening: in 3 DEG C of freezers, after-ripening 18h obtains product of the present invention；
3, a kind of five cereals cheese according to claim 1, which is characterized in that can by purple sweet potato, sweet potato, glycan, wheat,
Red bean, oat replace with sorghum, rice, mung bean, soya bean, semen sojae atricolor, white peas or beans or other coarse food grains and also may be used.
Embodiment 2
1, a kind of five cereals cheese, which is characterized in that be made of following raw material: 18-32 parts of purple sweet potato, sweet potato 18-32
Part, 18-32 parts of glycan, 15-26 parts of wheat, 18-30 parts of red bean, 20-33 parts of oat, 25-32 parts of PURE WHEY, xylitol
35-42 parts, 45-62 parts of degreasing fresh milk, 16-28 parts of maltose, 10-20 parts of oligofructose, 8-12 parts of Lactococcus, honey 4-
8 parts, 2-4 parts of thickener, 3-6 parts of starch, 30-40 parts of cream, 5-10 parts of leavening；
2, a kind of five cereals cheese according to claim 1, which is characterized in that include the following steps and be made:
(1) it by 25 parts of purple sweet potato, 25 parts of sweet potato, 25 parts of glycan, 20 parts of wheat, 23 parts of red bean, 27 parts of oat, appropriate amount of water, is put into and beats
It is spare that coarse cereals juice is broken into pulp grinder；
(2) 55 parts of degreasing fresh milk are put into filling, is warming up to 60 DEG C, add 3 parts of thickener and stir 18min to complete
It is dissolved as feed liquid, is cooled to 38 DEG C, then by step (1) coarse cereals juice, 23 parts of maltose, 15 parts of oligofructose, Lactococcus 10
Part, 6 parts of honey be put into tank, uniform stirring 12min stops to after being completely dissolved stir, add 35 parts of cream, uniform stirring
12min stops stirring to after being completely dissolved, and obtains filling liquid；
(3) by the filling liquid homogeneous of step (4), temperature is 60 DEG C, homogenization pressure 22Mpa；
(4) high-temperature instantaneous sterilization；
(5) it is put into filling liquid by 7 parts of leavening, 33 DEG C of fermentation temperature, fermentation time 18h, fermentation terminates 80 ° of T of acidity；
(6) cooling: in 6 DEG C of freezers, to be rapidly cooled to 9 DEG C；
(7) after-ripening: in 5 DEG C of freezers, after-ripening for 24 hours, obtains product of the present invention；
3, a kind of five cereals cheese according to claim 1, which is characterized in that can by purple sweet potato, sweet potato, glycan, wheat,
Red bean, oat replace with sorghum, rice, mung bean, soya bean, semen sojae atricolor, white peas or beans or other coarse food grains and also may be used.
Embodiment 3
1, a kind of five cereals cheese, which is characterized in that be made of following raw material: 18-32 parts of purple sweet potato, sweet potato 18-32
Part, 18-32 parts of glycan, 15-26 parts of wheat, 18-30 parts of red bean, 20-33 parts of oat, 25-32 parts of PURE WHEY, xylitol
35-42 parts, 45-62 parts of degreasing fresh milk, 16-28 parts of maltose, 10-20 parts of oligofructose, 8-12 parts of Lactococcus, honey 4-
8 parts, 2-4 parts of thickener, 3-6 parts of starch, 30-40 parts of cream, 5-10 parts of leavening；
2, a kind of five cereals cheese according to claim 1, which is characterized in that include the following steps and be made:
(1) it by 32 parts of purple sweet potato, 32 parts of sweet potato, 32 parts of glycan, 26 parts of wheat, 30 parts of red bean, 33 parts of oat, appropriate amount of water, is put into and beats
It is spare that coarse cereals juice is broken into pulp grinder；
(2) 62 parts of degreasing fresh milk are put into filling, is warming up to 65 DEG C, add 4 parts of thickener and stir 20min to complete
It is dissolved as feed liquid, is cooled to 40 DEG C, then by step (1) coarse cereals juice, 28 parts of maltose, 20 parts of oligofructose, Lactococcus 12
Part, 8 parts of honey be put into tank, uniform stirring 15min stops to after being completely dissolved stir, add 40 parts of cream, uniform stirring
15min stops stirring to after being completely dissolved, and obtains filling liquid；
(3) by the filling liquid homogeneous of step (4), temperature is 65 DEG C, homogenization pressure 25Mpa；
(4) high-temperature instantaneous sterilization；
(5) it is put into filling liquid by 10 parts of leavening, 35 DEG C of fermentation temperature, for 24 hours, fermentation terminates 88 ° of T of acidity to fermentation time；
(6) cooling: in 9 DEG C of freezers, to be rapidly cooled to 12 DEG C；
(7) after-ripening: in 7 DEG C of freezers, after-ripening 38h obtains product of the present invention；
3, a kind of five cereals cheese according to claim 1, which is characterized in that can by purple sweet potato, sweet potato, glycan, wheat,
Red bean, oat replace with sorghum, rice, mung bean, soya bean, semen sojae atricolor, white peas or beans or other coarse food grains and also may be used.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (3)
1. a kind of five cereals cheese, which is characterized in that be made of following raw material: 18-32 parts of purple sweet potato, sweet potato 18-32
Part, 18-32 parts of glycan, 15-26 parts of wheat, 18-30 parts of red bean, 20-33 parts of oat, 25-32 parts of PURE WHEY, xylitol
35-42 parts, 45-62 parts of degreasing fresh milk, 16-28 parts of maltose, 10-20 parts of oligofructose, 8-12 parts of Lactococcus, honey 4-
8 parts, 2-4 parts of thickener, 3-6 parts of starch, 30-40 parts of cream, 5-10 parts of leavening.
2. a kind of five cereals cheese according to claim 1, which is characterized in that include the following steps and be made: (1) will be purple
Potato, sweet potato, glycan, wheat, red bean, oat, appropriate amount of water, are put into beater that break into coarse cereals juice spare；(2) by degreasing fresh milk
It puts into filling, is warming up to 55-65 DEG C, add thickener and stir 15-20min to being completely dissolved as feed liquid, be cooled to 35-
40 DEG C, then step (1) coarse cereals juice, maltose, oligofructose, Lactococcus, honey are put into tank, uniform stirring 10-
15min stops stirring to after being completely dissolved, and adds cream, and uniform stirring 10-15min stops stirring to after being completely dissolved, obtains
To filling liquid；(3) by the filling liquid homogeneous of step (4), temperature is 55-65 DEG C, homogenization pressure 20-25Mpa；(4) high-temperature instantaneous
Sterilization；(5) leavening is put into filling liquid, 30 DEG C -35 DEG C of fermentation temperature, fermentation time 12-24h, fermentation terminates acidity 75-
88°T ；(6) cooling: in 4-9 DEG C of freezer, to be rapidly cooled to 5-12 DEG C；(7) after-ripening: in 3-7 DEG C of freezer, after-ripening 18-38h is obtained
Product of the present invention.
3. a kind of five cereals cheese according to claim 1, which is characterized in that can by purple sweet potato, sweet potato, glycan, wheat,
Red bean, oat replace with sorghum, rice, mung bean, soya bean, semen sojae atricolor, white peas or beans or other coarse food grains and also may be used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710745472.3A CN109418424A (en) | 2017-08-26 | 2017-08-26 | A kind of five cereals cheese and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710745472.3A CN109418424A (en) | 2017-08-26 | 2017-08-26 | A kind of five cereals cheese and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109418424A true CN109418424A (en) | 2019-03-05 |
Family
ID=65500766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710745472.3A Withdrawn CN109418424A (en) | 2017-08-26 | 2017-08-26 | A kind of five cereals cheese and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109418424A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669740A (en) * | 2022-11-28 | 2023-02-03 | 内蒙古伊家好奶酪有限责任公司 | Processed cheese containing probiotics and preparation method thereof |
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2637158A1 (en) * | 1988-09-30 | 1990-04-06 | Seitaro Nishibayashi | SOY CHEESE MANUFACTURING APPARATUS |
| CN101632401A (en) * | 2009-07-28 | 2010-01-27 | 山东建筑大学 | Compound nutrient soy milk cheese and preparation method thereof |
| RU2011104765A (en) * | 2011-02-09 | 2012-08-20 | Государственное образовательное учреждение высшего профессионального образования "Северо-Кавказский государственный технический ун | METHOD FOR PRODUCING CHEESE PRODUCT "RUSICH" |
| CN105076461A (en) * | 2015-08-31 | 2015-11-25 | 朱爱群 | Cheese capable of promoting ingestion |
| CN105532905A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Grain cheese and preparation method thereof |
-
2017
- 2017-08-26 CN CN201710745472.3A patent/CN109418424A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2637158A1 (en) * | 1988-09-30 | 1990-04-06 | Seitaro Nishibayashi | SOY CHEESE MANUFACTURING APPARATUS |
| CN101632401A (en) * | 2009-07-28 | 2010-01-27 | 山东建筑大学 | Compound nutrient soy milk cheese and preparation method thereof |
| RU2011104765A (en) * | 2011-02-09 | 2012-08-20 | Государственное образовательное учреждение высшего профессионального образования "Северо-Кавказский государственный технический ун | METHOD FOR PRODUCING CHEESE PRODUCT "RUSICH" |
| CN105076461A (en) * | 2015-08-31 | 2015-11-25 | 朱爱群 | Cheese capable of promoting ingestion |
| CN105532905A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Grain cheese and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
| CN115669740A (en) * | 2022-11-28 | 2023-02-03 | 内蒙古伊家好奶酪有限责任公司 | Processed cheese containing probiotics and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779720B (en) | Minor cereal cake made from five black cereals and maltitol | |
| CN103976023A (en) | Okra yogurt beverage and preparation method thereof | |
| CN102028032A (en) | Novel prebiotics-added fermented milk and preparation method thereof | |
| CN105707696A (en) | Coarse cereal nutrition noodles | |
| CN107751390A (en) | A kind of low sugar chick-pea soymilk preparation method | |
| CN103598333A (en) | Yogurt capable of invigorating spleen to promote digestion and processing process thereof | |
| CN103169009A (en) | Tartary buckwheat developmental noodle for children | |
| CN104664515B (en) | A kind of blue berry miscellaneous grain crops fermented beverage and preparation method thereof | |
| CN103444869A (en) | Pleurotus eryngii yoghurt and production method thereof | |
| CN103271158A (en) | Health preserving cereal milk and preparation method thereof | |
| CN109418424A (en) | A kind of five cereals cheese and preparation method thereof | |
| CN103976021A (en) | Preparation method of nut functional yogurt | |
| CN108308499A (en) | Quinoa oligopeptide protein solid beverage and preparation method | |
| CN101991044A (en) | Nutritional health-care steamed bread and process for processing same | |
| CN109007583A (en) | A kind of instant fermentation congee of quinoa and preparation method thereof | |
| CN105360915A (en) | Low-protein steamed sorghum bread applicable to diabetic nephropathy patient and making method thereof | |
| CN105613739A (en) | Preparation method of almond yoghourt | |
| CN105166045A (en) | Preparation method for fruit particle yoghourt | |
| CN104719901A (en) | Processing method of healthcare type grain fermented beverage | |
| CN110833139A (en) | Low-sugar, multi-vitamin and high-protein wheat flour | |
| CN110477103A (en) | A kind of dairy beverage of corn flavor and preparation method thereof | |
| CN111418631A (en) | A dairy product containing potato component and its preparation method | |
| CN104642913A (en) | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients | |
| CN108477481A (en) | A kind of selenium-enriched sweet potato bean vermicelli | |
| KR102516182B1 (en) | Protein jam composition containing high level of protein and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190305 |
|
| WW01 | Invention patent application withdrawn after publication |