CN111011789A - Jam containing cheese particles and preparation method thereof - Google Patents
Jam containing cheese particles and preparation method thereof Download PDFInfo
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- CN111011789A CN111011789A CN201911394680.9A CN201911394680A CN111011789A CN 111011789 A CN111011789 A CN 111011789A CN 201911394680 A CN201911394680 A CN 201911394680A CN 111011789 A CN111011789 A CN 111011789A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 239000002994 raw material Substances 0.000 claims abstract description 29
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- 238000000034 method Methods 0.000 claims abstract description 15
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
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- 239000008187 granular material Substances 0.000 claims description 13
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
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- 244000018633 Prunus armeniaca Species 0.000 claims description 4
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- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
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- 244000060011 Cocos nucifera Species 0.000 claims description 2
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- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 235000011399 aloe vera Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
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- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000021012 strawberries Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims 1
- 235000021013 raspberries Nutrition 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 abstract description 24
- 235000014059 processed cheese Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
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- 241000759263 Ventia crocea Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a jam containing cheese particles and a preparation method thereof, wherein the jam comprises the following raw materials in percentage by mass: 20-30% of fruit and vegetable raw materials, 15-20% of cheese, 25-30% of cane sugar, 0.1-0.2% of pectin, 0.04-0.08% of xanthan gum, 0-1% of flavoring essence, 0.5-2% of acidity regulator and water for supplementing to 100%. The invention is prepared by selecting proper fruit and vegetable particle types, temperature-resistant processed cheese particles and particle sizes, processing and cutting into particle sizes in a certain range, adding a stabilizer, adjusting the sweet-sour ratio and performing tubular sterilization processing. Provides a fruit and vegetable particle product containing complete cheese particles and suitable for normal-temperature yoghourt prepared by the method. The product can be stored for 6-9 months at normal temperature, and still has good taste, texture and flavor.
Description
Technical Field
The invention belongs to the technical field of jam processing, and particularly relates to a jam containing cheese particles and a preparation method thereof.
Background
The jam product has important application in various food processing, such as ice cream, baking industry and the like, and is also an indispensable important raw material in dairy processing. The jam is a jam product prepared by using fruits, fruit juice or fruit pulp, sugar and the like as main raw materials through the working procedures of pretreatment, boiling, pulping (or crushing), blending, concentration, packaging and the like.
Cheese products are favored by consumers in recent years due to their high nutritional value, but the traditional Chinese dietary habits do not have the habit of consuming cheese products, and most natural cheese consumers have poor acceptance of the cheese products except for the natural cheese with a bland flavor such as masulia. The natural cheese is further processed into the processed cheese, so that the processed cheese is more in line with the taste of Chinese consumers, and is the subject of the research of various domestic large dairy enterprises.
In the Chinese patent with publication number CN105341170B and name "a temperature-resistant reproduced cheese and its preparation method", the shape retention of the cheese can reach more than 70% after being baked for 30min at 135 ℃ in dry base, but the shape retention of the cheese in wet base has not been studied yet.
Disclosure of Invention
The invention provides a jam containing complete cheese particles and a preparation method thereof, which are suitable for normal-temperature yoghourt and aim to innovatively prepare the cheese particles into jam products by optimizing various aspects such as a formula, a process and the like, and the cheese keeps better shape retention and mouthfeel during jam processing and various food production, provides healthy and nutritional jam products for consumers and provides the consumers with healthy and convenient brand-new experience.
The invention is realized by the following technical scheme in order to achieve the purpose:
a preparation method of jam containing cheese particles comprises the following raw materials in percentage by mass: 20-30% of fruit and vegetable raw materials, 15-20% of cheese, 25-30% of cane sugar, 0.1-0.2% of pectin, 0.04-0.08% of xanthan gum, 0-1% of flavoring essence, 0.5-2% of acidity regulator and water for supplementing to 100%;
the preparation method comprises the following steps:
(1) dicing and mixing the fruit and vegetable raw materials and the cheese, adding sucrose, pectin, xanthan gum and edible essence, and adding an acidity regulator dissolved in water to regulate the pH value to obtain a mixed material;
(2) and (2) placing the mixed material obtained in the step (1) into a cooking pot for heat treatment, sterilizing, cooling, discharging and filling to obtain the jam containing the cheese particles.
The scheme is further improved, the fruit and vegetable raw materials comprise fruit raw materials and vegetable raw materials, and the fruit raw materials comprise one or more of blueberries, small red raspberries, strawberries, yellow peaches, apricots, apples, pears, pineapples, mangoes, sweet orange paste, lemon paste, medlar, coconuts, watermelons, papayas, dates and aloes; the vegetable raw material comprises one or more of carrot, asparagus, cucumber, sweet pepper, celery and pumpkin.
In a further improvement of the above embodiment, the acidity regulator is one or more of citric acid, tartaric acid, malic acid, lactic acid, acetic acid, carbonic acid, and phosphoric acid, and salts of these acids.
The scheme is further improved, in the step (1), the dicing is to cut the slices into (5-8) pieces under aseptic conditions3mm3。
The scheme is further improved, and in the step (1), the pH value is adjusted to 4.8-5.5.
The scheme is further improved, in the step (2), the temperature of the heat treatment condition is 80-100 ℃, and the treatment time is 3-10 min.
According to the further improvement of the scheme, in the step (2), the tubular sterilizer is adopted for sterilization, the sterilization condition is 110-120 ℃, and the holding time is 30-120 s.
The scheme is further improved, and in the step (2), the temperature of the cooled discharged material is 20-30 ℃.
The invention also provides the jam containing the cheese particles, which is prepared by any one of the preparation methods of the jam containing the cheese particles.
The net fruit content of the fruit and vegetable particles prepared by the method is 35-50%, the product viscosity is 4-8 cm (determined by a Bostwick method, the result obtained by a special device for determining the viscosity of the jam is that the jam is placed in a sample tank of the device at 25 ℃ and flows within 1 min), the carbohydrate content is 30-40 wt%, the pH value is 3.0-5.5, and the particle content is 35-50%.
The invention is prepared by selecting proper fruit and vegetable particle types, temperature-resistant processed cheese particles and particle sizes, processing and cutting into particle sizes in a certain range, adding a stabilizer, adjusting the sweet-sour ratio and performing tubular sterilization processing. Provides a fruit and vegetable particle product containing complete cheese particles and suitable for normal-temperature yoghourt prepared by the method. The product can be stored for 6-9 months at normal temperature, and still has good taste, texture and flavor. The product is in a good state in the normal-temperature storage process of 6-9 months, and does not have the phenomena of water separation and layering.
The retention rate of the temperature-resistant cheese intact particles in the prepared product is 70-90%, the forming property is good, the chewing feeling is good, the uniformity of the fruit and vegetable particle product is high, the flavor of fruits and vegetables is well released, the viscosity and the fluidity are moderate, and the temperature-resistant cheese intact particles can be directly added into a normal-temperature yoghourt product in an aseptic online manner. The system of the fruit and vegetable particle product is well compatible with a normal-temperature yoghourt system, the stability of the normal-temperature yoghourt in the quality guarantee period cannot be damaged after a certain amount of the fruit and vegetable particle product is added into the normal-temperature yoghourt, and the particles are in a suspended state in the quality guarantee period of the yoghourt. After the fruit and vegetable yogurt is added into normal-temperature yogurt, the yogurt has a good chewing taste, the fruit and vegetable particles are uniformly distributed in the yogurt and can be well compatible with a normal-temperature yogurt system, and the product does not have bad phenomena such as water separation, layering and the like in the whole shelf life.
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 fruit and vegetable raw materials used in the examples are commercially available, and the temperature-resistant processed cheese is prepared according to the scheme recorded in the Chinese patent with publication number CN105341170B and name "a temperature-resistant processed cheese and a preparation method thereof".
Example 1
A cheese granule-containing jam is prepared by the following steps:
(1) selecting fruit and vegetable raw materials of blueberry, strawberry, raspberry and carrot, and temperature-resistant processed cheese as raw materials, cutting into 5 vol3mm3The fruit and vegetable raw material particles are added in an amount of 25%, the cheese particles are added in an amount of 20%, and the blueberry, the strawberry, the raspberry and the carrot are mixed in a ratio of 1: 1: 1: 2, adding 25% of sucrose, 0.1% of pectin, 0.04% of xanthan gum and 1% of blueberry essence, and adding an acidity regulator dissolved in water to regulate the pH, specifically adding 2% of citric acid dissolved in 26.86% of purified water to regulate the pH to 4.8;
(2) and (2) placing the mixed material subjected to acid adjustment in the step (1) in a cooking pot for treatment at 80 ℃ for 10min, then pumping the mixed material to a tubular sterilizer through a screw pump for sterilization treatment under the sterilization condition of 110 ℃ for 120s, cooling the mixed material after sterilization at the discharge temperature of 20 ℃, and filling the mixed material into an aseptic ton tank or an aseptic bag for storage under the sterilization condition to obtain the finished product.
The prepared fruit and vegetable particle jam can be placed at normal temperature for 6 months, wherein the content of clean fruit particles is 45%, the viscosity of the product is 8cm (determined by Bostwick method), the particle uniformity is high, and about 70% of the whole cheese particles have the particle size of 5mm as determined by filtering through a screen mesh3The granule has good flavor and taste.
Example 2
(1) Selecting fruit and vegetable raw materials of small red berry, peach, apricot and cucumber and temperature-resistant processed cheese particles as raw materials, cutting to obtain 6-volume product3mm3The fruit and vegetable raw material particles are added in an amount of 30%, the cheese particles are added in an amount of 15%, and the proportions of the small red berries, the peaches, the apricots and the cucumbers are 1: 1: 1: 2, adding 28% of white granulated sugar, 0.15% of pectin and 0.06% of xanthan gum, and adding an acidity regulator dissolved in water to regulate the pH, specifically adding 0.5% of citric acid after dissolving in 26.29% of purified water, and regulating the pH to 5.0;
(2) and (2) placing the mixed material subjected to acid adjustment in the step (1) in a boiling pan for treatment at 95 ℃ for 3min, then pumping the mixed material to a tubular sterilizer through a screw pump for sterilization treatment under the sterilization condition of 115 ℃ for 90s, cooling the mixed material after sterilization at the discharge temperature of 30 ℃, and filling the mixed material into an aseptic ton tank or an aseptic bag for storage under the sterilization condition to obtain the finished product.
The prepared fruit and vegetable particle jam can be placed at normal temperature for 8 months, wherein the content of clean fruit particles is 45%, the viscosity of the product is 4cm (determined by a Bostwick method), the uniformity of the fruit and vegetable particle product is high, and about 80% of the particles have the particle size of 6mm determined by filtering through a screen mesh3The granule has good flavor and taste.
Example 3
(1) Selecting cucumber and temperature-resistant processed cheese as raw materials, cutting to obtain product with particle size of 8mm3The fruit and vegetable particle adding amount is 20%, the cheese particle adding amount is 16%, 30% of white granulated sugar, 0.2% of pectin, 0.08% of xanthan gum and 0.5% of cucumber essence are added, and an acidity regulator dissolved in water is added to regulate the pH, specifically, 0.8% of citric acid is firstly dissolved in 32.42% of purified water and then added, and the pH is regulated to be 4.9;
(2) and (2) placing the mixed material subjected to acid adjustment in the step (1) into a cooking pot, treating for 7min at 87 ℃, then pumping the mixed material to a tubular sterilizer through a screw pump for sterilization treatment under the sterilization condition of 120 ℃ for 30s, cooling and discharging the material at 25 ℃ after sterilization, and filling the material into an aseptic ton tank or an aseptic bag for storage under the sterilization condition to obtain the finished product.
The prepared fruit and vegetable particles can be placed at normal temperature for 9 months, wherein the content of the clean fruit particles is 36%, the viscosity of the product is 6cm (determined by Bostwick method), the uniformity of the fruit and vegetable particle product is high, and about 90% of the particles have the particle size of 8 determined by filtering through a screen mesh3mm3The granule has good flavor and taste.
Example 4
(1) Selecting cucumber and temperature-resistant processed cheese as raw materials, cutting into particles with a particle size of 73mm3The fruit and vegetable particle adding amount is 27%, the cheese particle adding amount is 18%, 25% of white granulated sugar, 0.14% of pectin, 0.07% of xanthan gum and 0.2% of cucumber essence are added, and an acidity regulator dissolved in water is added to regulate the pH, specifically, 0.8% of citric acid is firstly dissolved in 28.79% of purified water and then added, and the pH is regulated to be 4.9;
(2) and (2) placing the mixed material subjected to acid adjustment in the step (1) in a boiling pan for treatment at 95 ℃ for 7min, then pumping the mixed material to a tubular sterilizer through a screw pump for sterilization treatment under the sterilization condition of 115 ℃ for 60s, cooling the mixed material after sterilization at the discharge temperature of 28 ℃, and filling the mixed material into an aseptic ton tank or an aseptic bag for storage under the sterilization condition to obtain the finished product.
The prepared fruit and vegetable particles can be placed at normal temperature for 9 months, wherein the content of the clean fruit particles is 45%, the viscosity of the product is 6cm (determined by Bostwick method), the uniformity of the fruit and vegetable particle product is high, and about 85% of the particles have the particle size of 7 determined by filtering through a screen mesh3mm3The granule has good flavor and taste.
Comparative example 1
As in example 1, only the addition rate of the temperature resistant cheese granules was increased to 30%.
After the prepared granular product is kept warm for 10 days, the microorganisms are measured, and the total number of bacterial colonies is 10 after detection6cfu/ml exceeds the requirement that the total number of colonies specified in GB/T22474-2008 jam standard is less than or equal to 10000.
Comparative example 2
In the same way as example 2, the grain size after sterilization is 6mm only by increasing the addition amount of the white granulated sugar to 40 percent3The proportion of cheese particles was 37% and the cheese particles were hard in texture.
Comparative example 3
In the same manner as in example 3, the cheese granules had a particle size of 3mm3The grain diameter after sterilization is 8mm3The cheese particle proportion was 23% and the viscosity of the jam was 3.3 cm.
Comparative example 4
The same as example 1, except that the addition ratio of the xanthan gum in the formula is 0.1%;
comparative example 5
In the same manner as in example 2, only when the addition amount of the acidity regulator was increased to 3% and the pH of the jam was adjusted to 4.2, the sterilized particle size was 6mm3The proportion of cheese particles was 12%.
Effect application example 1
In the process of mixing the yoghourt and the fruit and vegetable particles, if the particle size fluctuation range of the fruit and vegetable particles is large, the weight fluctuation range of unit packaged products is large in the filling process, and therefore normal production is affected. The fruit and vegetable particle products prepared in the examples 1, 2 and 3 and the comparative examples 2, 3 and 4 are added into normal-temperature yoghourt in an online adding mode according to the addition amount of 10%, the unit packaging weight of a filling machine is set to be 195g, and the positive and negative fluctuation ranges are 5 g. 50 packets of the samples of examples 1, 2 and 3, comparative examples 2, 3 and 4 in the intermediate time period at filling were taken, weighed respectively and calculated as a difference from the set value of 195 g. The method for measuring the content of the net fruit grains comprises the following steps: filtering the unit packaged product by using a 30-mesh filter screen, repeatedly washing off the yoghourt and the colloid, weighing the residual fruit and vegetable particles, and calculating the proportion of the fruit and vegetable particles in the unit packaged product, namely the net fruit particle content of the unit package. And simultaneously, measuring the content difference of the net fruit grains in each packet of sample, and evaluating the fluctuation range of the content of the net fruit grains in unit packaged products. The test results are given in table 1 below:
TABLE 1
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 1 | Comparative example 1 | |
| Unit package yoghurt fluctuation range (g) | 2 | 3 | 2 | 12 | 6 | 6 |
| Neat fruit content of Unit Package (%) | 4.2～4.5 | 4.2～4.5 | 3.2～3.6 | 2～10 | 5～6 | 5～6 |
From the above results, it can be seen that the weight fluctuation range of the unit package after the fruit and vegetable granules prepared in examples 1, 2 and 3 and comparative examples 3 and 4 were mixed with yogurt was within the acceptable 5g fluctuation range, and the net fruit granule content was within 3.6-4.5% of the theoretical value. In comparative examples 2, 3 and 5, the different amounts of fruit particles were added during filling due to the uneven particle size distribution of the temperature-resistant cheese particles, so that the weight fluctuation range in unit package products was large, and the difference in net fruit particle content in unit package was also large.
Effect example 2
Mixing the yoghourt and the granules according to the mode of the effect example 1, and carrying out a heat preservation test on the yoghourt finished product, namely standing at 37 ℃ for 1 month, unpacking 3 bags of samples each time, observing the state of the yoghourt, and evaluating the mouthfeel of the granule product. The state of the yoghourt is cut from the bottom and the top respectively, and whether the phenomenon of water separation exists or not is observed; the mouthfeel of the fruit and vegetable granule product adopts a sensory evaluation mode, and whether the variation of the chewing feeling is within an acceptable range or not.
The results of the 1 month incubation at 37 ℃ are shown in Table 2 below:
TABLE 2
| Sour milk bleeding | Chewiness of fruit and vegetable granules | |
| Example 1 | Without water precipitation | Can accept |
| Example 2 | Without water precipitation | Can accept |
| Example 3 | Without water precipitation | Can accept |
| Comparative example 1 | Without water precipitation | Poor chewing feeling |
| Comparative example 2 | Has obvious water separation | Poor chewing feeling |
| Comparative example 3 | Without water precipitation | Poor chewing feeling |
| Comparative example 4 | Has obvious water separation | Can accept |
| Comparative example 5 | Has obvious water separation | Poor chewing feeling |
The table shows that after the yogurt products containing fruit and vegetable particles prepared in examples 1, 2 and 3 and comparative examples 2, 3 and 4 are kept at 37 ℃ for one month, the yogurt products in the examples have no bleeding, and the particles have good mouthfeel. The products of comparative examples 2, 4 and 5 all exhibited significant water evolution, and the temperature resistant processed cheese particles were poorly chewed in the products of comparative examples 1, 2, 3 and 5.
The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (9)
1. The preparation method of the jam containing the cheese particles is characterized in that the jam comprises the following raw materials in percentage by mass: 20-30% of fruit and vegetable raw materials, 15-20% of cheese, 25-30% of cane sugar, 0.1-0.2% of pectin, 0.04-0.08% of xanthan gum, 0-1% of flavoring essence, 0.5-2% of acidity regulator and water for supplementing to 100%;
the preparation method comprises the following steps:
(1) dicing and mixing the fruit and vegetable raw materials and the cheese, adding sucrose, pectin, xanthan gum and edible essence, and adding an acidity regulator dissolved in water to regulate the pH value to obtain a mixed material;
(2) and (2) placing the mixed material obtained in the step (1) into a cooking pot for heat treatment, sterilizing, cooling, discharging and filling to obtain the jam containing the cheese particles.
2. The method for preparing the cheese particle-containing jam according to claim 1, wherein the fruit and vegetable raw materials include fruit raw materials and vegetable raw materials, and the fruit raw materials include one or more of blueberries, raspberries, strawberries, yellow peaches, apricots, apples, pears, pineapples, mangoes, sweet orange roughs, lemon roughs, medlars, coconut, watermelons, papayas, dates and aloes; the vegetable raw material comprises one or more of carrot, asparagus, cucumber, sweet pepper, celery and pumpkin.
3. The process for the preparation of jam containing cheese granules according to claim 1, characterized in that the acidity regulator is one or more of citric acid, tartaric acid, malic acid, lactic acid, acetic acid, carbonic acid and phosphoric acid and their salts.
4. The process for preparing a cheese particle-containing jam according to claim 1, wherein in the step (1), the dices are cut into pieces (5 to 8) under aseptic conditions3mm3。
5. The process for preparing a cheese particle-containing jam according to claim 1, wherein in the step (1), the pH is adjusted to 4.8 to 5.5.
6. The preparation method of the jam containing the cheese granules according to claim 1, wherein in the step (2), the heat treatment is carried out under the condition that the temperature is 80-100 ℃ and the treatment time is 3-10 min.
7. The preparation method of the jam containing the cheese particles according to claim 1, wherein in the step (2), the sterilization is performed by using a tubular sterilizer under the sterilization condition of 110-120 ℃ for 30-120 s.
8. The process for preparing a cheese particle-containing jam according to claim 1, wherein in the step (2), the temperature of the cooled discharge material is 20 to 30 ℃.
9. A cheese particle-containing jam prepared by the process for preparing a cheese particle-containing jam according to any one of claims 1 to 8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112869116A (en) * | 2021-03-03 | 2021-06-01 | 黄明波 | Jackfruit cheese sauce and process thereof |
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| CN103919213A (en) * | 2014-04-28 | 2014-07-16 | 光明乳业股份有限公司 | Cheese grain juice drink and preparation method thereof |
| CN105124342A (en) * | 2015-10-13 | 2015-12-09 | 光明乳业股份有限公司 | Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt |
| CN107751904A (en) * | 2016-08-19 | 2018-03-06 | 内蒙古伊利实业集团股份有限公司 | A kind of jam containing chocolate particles and preparation method thereof |
| CN107912531A (en) * | 2017-12-15 | 2018-04-17 | 光明乳业股份有限公司 | It is a kind of to be used to add fruit-vegetable granules of normal-temperature yoghourt and preparation method thereof |
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2019
- 2019-12-30 CN CN201911394680.9A patent/CN111011789A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919213A (en) * | 2014-04-28 | 2014-07-16 | 光明乳业股份有限公司 | Cheese grain juice drink and preparation method thereof |
| CN105124342A (en) * | 2015-10-13 | 2015-12-09 | 光明乳业股份有限公司 | Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt |
| CN107751904A (en) * | 2016-08-19 | 2018-03-06 | 内蒙古伊利实业集团股份有限公司 | A kind of jam containing chocolate particles and preparation method thereof |
| CN107912531A (en) * | 2017-12-15 | 2018-04-17 | 光明乳业股份有限公司 | It is a kind of to be used to add fruit-vegetable granules of normal-temperature yoghourt and preparation method thereof |
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| CN112869116A (en) * | 2021-03-03 | 2021-06-01 | 黄明波 | Jackfruit cheese sauce and process thereof |
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