CN110973267A - Ketogenic cheese and preparation method thereof - Google Patents
Ketogenic cheese and preparation method thereof Download PDFInfo
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- CN110973267A CN110973267A CN201911337270.0A CN201911337270A CN110973267A CN 110973267 A CN110973267 A CN 110973267A CN 201911337270 A CN201911337270 A CN 201911337270A CN 110973267 A CN110973267 A CN 110973267A
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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
- A23C19/068—Particular types of cheese
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Abstract
The invention discloses a raw cheese, which comprises the raw materials of natural cheese, fat raw materials, protein raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers and stabilizers. The application also discloses a method for preparing the ketogenic cheese, which comprises (1) uniformly mixing; (2) melting; (3) rapidly cooling; (4) homogenizing: and homogenizing the cooled material. The invention has the advantages that the invention provides the raw ketone food with more balanced nutrition, the cheese element is named as 'concentrated milk', the cheese element is rich in nutrient substances such as milk calcium, and the like, and the raw ketone food taking the cheese as the product not only has delicious taste and health, but also reduces the risk of calcium deficiency possibly brought by long-term eating.
Description
Technical Field
The invention belongs to the technical field of dairy products, and particularly relates to a raw ketone cheese and a preparation method thereof.
Background
Along with the remarkable improvement of the living standard of people in China, the dietary nutrition is relatively rich, and the excessive intake of high-calorie food directly causes the rise of the sub-health morbidity rate of overweight, obesity and the like year by year. Even more at risk, these sub-health disorders are important factors in cardiovascular and other metabolic disorders. Epidemiological investigations have shown that the prevalence of diabetes, hypertension, lipid metabolism disorders and metabolic syndrome increases with increasing BMI.
Ketogenic diet is a new high-fat low-carbohydrate energy-limited diet model that was first presented in the 20 th century in the 20s as an effective anti-epileptic diet. The principle is that the fat in the body is preferentially decomposed to generate ketone bodies by limiting carbohydrate and improving fat intake, so that the metabolic mode of the human body is changed, and the fat replaces glucose to be used as a preferred energy source. Ketogenic diet is a diet control means for energy restriction, and has been receiving more and more attention in recent years in the field of dietary intervention such as diabetes and weight loss. However, the safety research aiming at ketogenic diet finds that long-term ketogenic diet may bring certain risks, such as possibly influencing the growth and development of children suffering from intractable epilepsy; one study in mice showed that long-term ketogenic dietary intervention resulted in decreased bone density and osteoporosis in mice.
At present, most of the domestic patent technologies based on ketogenic diet are in the form of compositions of various nutritional ingredients, such as a ketogenic diet weight-losing composition disclosed in publication No. CN109077124A and application thereof, a ketogenic diet composition for treating epilepsy disclosed in publication No. CN109770246A and a preparation method thereof, a ketogenic diet composition for tumor-oriented anzhi disclosed in publication No. CN108936626A and a preparation method thereof, and the like. The ketogenic dietary compositions of these patents are prepared by simply mixing essentially the fats, proteins and carbohydrates in defined amounts or proportions, supplemented with one or more other excipients such as sweeteners, flavorings, dietary fibers.
The research is combined, the ketogenic diet and the ketogenic concept food have larger application prospect, and particularly have higher requirements in sub-health or metabolic disease mild population such as overweight, obesity, diabetes, hypertension and the like, but the existing ketogenic food also has obvious defects that the ① composition has monotonous form, is generally prepared by simply mixing three nutritional ingredients after being independently blended, is difficult to attract consumers as common food, and ② has defects in nutritional ingredients, and particularly has certain risk when being eaten for a long time.
Disclosure of Invention
In order to solve the defects that the raw ketone food in the prior art has fewer varieties and the nutrition of the food is not balanced, the invention provides the raw ketone cheese and the preparation method thereof, and the purpose of realizing the raw ketone food with more balanced nutrition is to provide the raw ketone food, the cheese has the name of concentrated milk and is rich in nutrient substances such as milk calcium and the like, and the raw ketone food taking the cheese as the variety not only has delicious and healthy functions, but also reduces the risk of calcium deficiency possibly brought by long-term eating.
In order to achieve the purpose, the invention provides the following technical scheme: the raw cheese provided by the invention comprises raw materials including, by mass, 15-60% of natural cheese, 1-65% of fat raw materials, 1-20% of protein raw materials, 3-15% of carbohydrate raw materials, 0.5-1.5% of nutrition enhancers, 1-3% of emulsifiers and 0.1-0.6% of stabilizers.
Furthermore, the natural cheese is one or more of cream cheese and mascara cheese.
Further, the fat raw material comprises one or more of butter and cream.
Further, the protein material comprises one or more of enzyme rennet casein, whey protein concentrate and skim milk powder.
Further, the carbohydrate raw material comprises one or more of white granulated sugar, fructose and starch syrup.
Further, the nutrition enhancer is milk mineral salt or dietary fiber enhancer, and when the nutrition enhancer is milk mineral salt, the mass percentage of the nutrition enhancer in the raw materials is 0.5-1.5%; when the nutrition enhancer is dietary fiber, the weight percentage of the nutrition enhancer in the raw materials is 0.6-0.8%.
Furthermore, the dietary fiber nutrition enhancer comprises one or more of water-soluble dietary fiber galacto-oligosaccharide, fructo-oligosaccharide and resistant dextrin.
Further, the emulsifier comprises one or more of sodium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and sodium hexametaphosphate.
Further, the stabilizer comprises one or more of locust bean gum, guar gum, xanthan gum and carrageenan.
The invention also provides a method for preparing the ketogenic cheese, which comprises the following steps:
(1) uniformly mixing: the following components are mixed uniformly: natural cheese, protein raw materials, fat raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers and stabilizers;
(2) melting: heating the mixed raw materials in the step (1) to 50-60 ℃ at the stirring speed of 600-2000rpm and preserving heat for 5-20 min; raising the temperature to 80-95 deg.C, and maintaining for 0.5-2 min; then continuously heating to the UHT condition of 115 ℃ and 135 ℃ and preserving the heat for 10-30 s;
(3) and (3) rapid cooling: after the raw material is subjected to UHT treatment in the step (2), cooling treatment is carried out;
(4) homogenizing: and homogenizing the cooled material.
Further, the cooling operation method in the step (3) is to cool the mixture to 60-80 ℃ within 1-5 min.
Further, the homogenizing pressure in the step (4) is 100-180 bar.
By adopting the technical scheme, the invention has the following beneficial effects: as a new dietary concept, most of the current ketogenic dietary concept products focus on the proportion of fat, protein and carbohydrate and the source of single nutrient, and are generally prepared by simply mixing three nutrient components after being independently blended, and are difficult to attract consumers as common food. Furthermore, these ketogenic food nutrients may have deficiencies, such as calcium content, which may present a risk for long-term consumption.
The invention takes natural cheese as a main raw material, and prepares the ketogenic cheese on the basis of the process for preparing the processed cheese according to the characteristics of ketogenic diet. The raw ketone food taking cheese as a product has delicious taste and health, is rich in calcium, and reduces the risk of calcium deficiency possibly caused by long-term eating.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. The starting materials or reagents used are all commercially available.
The first embodiment is as follows: the raw cheese comprises raw materials of 60% by mass of natural cheese, 1% by mass of fat raw materials, 20% by mass of protein raw materials, 10% by mass of carbohydrate raw materials, 1.5% by mass of nutrition enhancers, 3% by mass of emulsifiers and 0.6% by mass of stabilizers.
Further, the natural cheese is cream cheese. The preparation method of the cream cheese comprises the following steps: the standardized milk (fat content of 8%) is homogenized (50-60 deg.C, 12-14MPa), cooled to 22 + -1 deg.C for long-term fermentation, and a small amount of rennet is added. The end of the fermentation was pH 4.56, while the curd was complete. And (3) crushing the curd, heating to 50 ℃, discharging whey, separating and cooling to obtain a curd, adding 1% of salt into the curd, mixing and heating to 50 ℃, and obtaining cream cheese to be treated next step. A leavening agent: the inoculation amount of the mixed strain of lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris is 1.2%. Chymosin: the addition amount of rennin for the small cattle abomasum is 3mL of standard rennin/1000L of milk.
Further, the fat raw materials comprise butter and cream.
Further, the protein material includes enzyme rennet milk casein, whey protein concentrate, and skim milk powder.
Further, the carbohydrate raw materials comprise white granulated sugar, fructose and starch syrup.
Further, the nutrition enhancer is milk mineral salt.
Further, the emulsifier comprises sodium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and sodium hexametaphosphate.
Further, the stabilizer comprises locust bean gum, guar gum, xanthan gum and carrageenan.
The method for preparing the ketogenic cheese comprises the following steps:
(1) uniformly mixing: the following components are mixed uniformly: natural cheese, protein raw materials, fat raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers and stabilizers;
(2) melting: heating the mixed raw materials in the step (1) to 50-60 ℃ at the stirring speed of 600-2000rpm and preserving heat for 5 min; raising the temperature to 80-95 deg.C, and maintaining for 0.5 min; then continuously heating to the UHT condition of 115 ℃ and 135 ℃ and preserving the heat for 10 s;
(3) and (3) rapid cooling: after the raw material is subjected to UHT treatment in the step (2), cooling treatment is carried out;
(4) homogenizing: and homogenizing the cooled material.
Further, the cooling operation method in the step (3) is to cool the mixture to 60-80 ℃ within 1 min.
Further, the homogenizing pressure in the step (4) is 100 bar.
Example two: the raw cheese comprises raw materials including, by mass, 15% of natural cheese, 65% of fat-based raw material, 1% of protein-based raw material, 15% of carbohydrate-based raw material, 0.5% of nutrition enhancer, 1% of emulsifier and 0.1% of stabilizer.
Further, the natural cheese is masquerade cheese. The preparation method of the masache cheese comprises the following steps: sterilizing standardized cream (fat content of 30%) at 105 deg.C for 40s, cooling to 80 deg.C, adding acidity regulator, coagulating, adjusting pH to 5.7, and self-rearranging whey at 1 deg.C for 16h to obtain masca pencheese. Acidity regulator: lemon juice.
Further, the fat raw materials comprise butter and cream.
Further, the protein material includes enzyme rennet milk casein, whey protein concentrate, and skim milk powder.
Further, the carbohydrate raw materials comprise white granulated sugar, fructose and starch syrup.
Further, the nutrition enhancer is milk mineral salt.
Further, the emulsifier comprises sodium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and sodium hexametaphosphate.
Further, the stabilizer comprises locust bean gum, guar gum, xanthan gum and carrageenan.
The method for preparing the ketogenic cheese comprises the following steps:
(1) uniformly mixing: the following components are mixed uniformly: natural cheese, protein raw materials, fat raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers and stabilizers;
(2) melting: heating the mixed raw materials in the step (1) to 50-60 ℃ at the stirring speed of 600-2000rpm and preserving heat for 20 min; raising the temperature to 80-95 deg.C, and maintaining for 2 min; then continuously heating to the UHT condition of 115 ℃ and 135 ℃ and preserving the heat for 30 s;
(3) and (3) rapid cooling: after the raw material is subjected to UHT treatment in the step (2), cooling treatment is carried out;
(4) homogenizing: and homogenizing the cooled material.
Further, the cooling operation method in the step (3) is to cool the mixture to 60-80 ℃ within 5 min.
Further, the homogenizing pressure in the step (4) is 180 bar.
Example three: the raw cheese comprises raw materials including, by mass, 40% of natural cheese, 40% of fat-based raw material, 40% of protein-based raw material, 10% of protein-based raw material, 3% of carbohydrate-based raw material, 1% of nutrition enhancer, 2% of emulsifier and 0.8% of stabilizer.
Further, the natural cheese is cream cheese and mascarapencheese.
Further, the fat raw materials comprise butter and cream.
Further, the protein material includes enzyme rennet milk casein, whey protein concentrate, and skim milk powder.
Further, the carbohydrate raw materials comprise white granulated sugar, fructose and starch syrup.
Furthermore, the nutrition enhancer is dietary fiber. The dietary fiber nutrition enhancer comprises water-soluble dietary fiber galacto-oligosaccharide, fructo-oligosaccharide and resistant dextrin.
Further, the emulsifier comprises sodium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate and sodium hexametaphosphate.
Further, the stabilizer comprises locust bean gum, guar gum, xanthan gum and carrageenan.
The method for preparing the ketogenic cheese comprises the following steps:
(1) uniformly mixing: the following components are mixed uniformly: natural cheese, protein raw materials, fat raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers and stabilizers;
(2) melting: heating the mixed raw materials in the step (1) to 50-60 ℃ at the stirring speed of 600-2000rpm and preserving the heat for 10 min; raising the temperature to 80-95 deg.C, and maintaining for 1 min; then continuously heating to the UHT condition of 115 ℃ and 135 ℃ and preserving the heat for 20 s;
(3) and (3) rapid cooling: after the raw material is subjected to UHT treatment in the step (2), cooling treatment is carried out;
(4) homogenizing: and homogenizing the cooled material.
Further, the cooling operation method in the step (3) is to cool the mixture to 60-80 ℃ within 3 min.
Further, the homogenizing pressure in the step (4) is 130 bar.
The indexes of the final product prepared by the method of the invention are as follows:
① physicochemical indexes
Table 1: physical and chemical indexes
② microbiological indicator
Table 2: microbiological indicator
| Item | Index (I) |
| Total number of colonies | <10 |
| Coliform group bacteria | <10 |
| Staphylococcus aureus | <10 |
| Salmonella | Not detected out |
| Listeria monocytogenes | Not detected out |
| Mold, cfu/g | <10 |
The following comparative examples are provided to illustrate the beneficial effects of the raw cheese prepared by matching the raw materials and the amounts, the preparation method steps and the parameter conditions in the preparation method.
And detecting the tissue state of the processed cheese by using a texture analyzer, and performing sensory evaluation. As can be seen from table 3, examples 1, 2, and 3 had more uniform and fine texture in processed cheese than comparative examples 1 and 2. This is because melting under UHT conditions will emulsify the material more thoroughly, but it is also prone to over-emulsification resulting in poor texture. And the subsequent quick cooling step can restore the hydrophilicity of the casein micelle with the changed structure at high temperature to form a more uniform structure with the fat globule.
Table 3: surface texture comparison of processed cheese
Table 4: comparison of accelerated shelf life of product
As can be seen from Table 4, the UHT-treated product has a longer shelf life.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. The raw cheese is characterized in that raw materials of the cheese comprise 15-60% by mass of natural cheese, 1-65% by mass of fat raw materials, 1-20% by mass of protein raw materials, 3-15% by mass of carbohydrate raw materials, 0.5-1.5% by mass of nutrition enhancers, 1-3% by mass of emulsifiers and 0.1-0.6% by mass of stabilizers.
2. The raw cheese according to claim 1, wherein the natural cheese is any one or more of cream cheese and mascara cheese.
3. The raw cheese according to claim 1, wherein the fat-based raw material includes one or more of butter and cream.
4. The ketogenic cheese of claim 1, wherein the proteinaceous material comprises one or more of enzyme rennet casein, whey protein concentrate, and skim milk powder.
5. The raw cheese according to claim 1, wherein the carbohydrate material comprises one or more of white granulated sugar, fructose, and corn syrup.
6. The raw cheese according to claim 1, wherein the nutritional enhancer is a milk mineral salt or dietary fiber enhancer, and the nutritional enhancer is 0.5 to 1.5% by mass of the raw material when the nutritional enhancer is a milk mineral salt; when the nutrition enhancer is dietary fiber, the weight percentage of the nutrition enhancer in the raw materials is 0.6-0.8%.
7. The ketogenic cheese according to claim 6, wherein the dietary fiber dietary supplement comprises one or more of water-soluble dietary fiber galacto-oligosaccharides, fructo-oligosaccharides, and resistant dextrins.
8. The raw cheese according to claim 1, wherein the emulsifier comprises one or more of sodium citrate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium pyrophosphate, and sodium hexametaphosphate.
9. The cheese according to claim 1, wherein the stabilizer comprises one or more of locust bean gum, guar gum, xanthan gum, and carrageenan.
10. A method of preparing a ketogenic cheese according to any of claims 1-9, comprising the steps of:
(1) uniformly mixing: the following components are mixed uniformly: natural cheese, protein raw materials, fat raw materials, carbohydrate raw materials, nutrition enhancers, emulsifiers and stabilizers;
(2) melting: heating the mixed raw materials in the step (1) to 50-60 ℃ at the stirring speed of 600-2000rpm and preserving heat for 5-20 min; raising the temperature to 80-95 deg.C, and maintaining for 0.5-2 min; then continuously heating to the UHT condition of 115 ℃ and 135 ℃ and preserving the heat for 10-30 s;
(3) and (3) rapid cooling: after the raw material is subjected to UHT treatment in the step (2), cooling treatment is carried out;
(4) homogenizing: and homogenizing the cooled material.
11. The method for preparing raw cheese according to claim 10, wherein the cooling operation in step (3) is cooling to 60-80 ℃ within 1-5 min.
12. The method for preparing raw cheese according to claim 10, wherein the homogenization pressure in step (4) is 100-180 bar.
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| CN201911337270.0A CN110973267A (en) | 2019-12-23 | 2019-12-23 | Ketogenic cheese and preparation method thereof |
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| CN201911337270.0A CN110973267A (en) | 2019-12-23 | 2019-12-23 | Ketogenic cheese and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
| CN102265934A (en) * | 2010-06-01 | 2011-12-07 | 光明乳业股份有限公司 | Infant smear-type processed cheese, and preparation method thereof |
| CN102715240A (en) * | 2012-07-10 | 2012-10-10 | 廖建湘 | Ketogenic diet formula milk and preparation method thereof |
| CN105076461A (en) * | 2015-08-31 | 2015-11-25 | 朱爱群 | Cheese capable of promoting ingestion |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
-
2019
- 2019-12-23 CN CN201911337270.0A patent/CN110973267A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102239927A (en) * | 2010-05-14 | 2011-11-16 | 光明乳业股份有限公司 | Processed cheese and its preparation method |
| CN102265934A (en) * | 2010-06-01 | 2011-12-07 | 光明乳业股份有限公司 | Infant smear-type processed cheese, and preparation method thereof |
| CN102715240A (en) * | 2012-07-10 | 2012-10-10 | 廖建湘 | Ketogenic diet formula milk and preparation method thereof |
| CN105076461A (en) * | 2015-08-31 | 2015-11-25 | 朱爱群 | Cheese capable of promoting ingestion |
| CN109699755A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of processed cheese snacks and preparation method thereof |
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Application publication date: 20200410 |