CN112889927A - Formula and application of anti-acerbity low-moisture cheese product, anti-acerbity low-moisture cheese product and preparation method thereof - Google Patents
Formula and application of anti-acerbity low-moisture cheese product, anti-acerbity low-moisture cheese product and preparation method thereof Download PDFInfo
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
Abstract
The invention relates to the field of food, and discloses a formula and application of an anti-acerbity low-moisture cheese product, an anti-acerbity low-moisture cheese product and a preparation method thereof. The formula contains sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly-L-glutamic acid, xanthan gum, sorbitol and an anti-acerbity component, wherein the anti-acerbity component is one or more of citric acid, dendrobium officinale, kudzu root, sodium citrate, malic acid, capsanthin and lactic acid bacteria. The cheese product prepared by the formula provided by the invention can break through the phenomenon that the cheese product is not frozen at-18 ℃, can be directly chewed and is not dry and astringent.
Description
Technical Field
The invention relates to the field of foods, in particular to a formula of an anti-acerbity low-moisture cheese product, application of the formula of the anti-acerbity low-moisture cheese product in the anti-acerbity low-moisture cheese product, a preparation method of the anti-acerbity cheese low-moisture cheese sausage and the anti-acerbity cheese low-moisture cheese sausage prepared by the method.
Background
The natural history of the Tibet plateau is extremely young and is influenced by a plurality of factors, and the highest and youngest natural geographic units which are closely combined horizontally and vertically are formed in the world. The annual average temperature of the plateau abdominal region is below 0 ℃, and the average temperature of the warmest month in a large area is less than 10 ℃. Frontier fighters are stationed on Qinghai-Tibet plateau for years in order to defend the earth and the interests of people. Because the temperature is too low, the soldiers can be better trained by physical strength in order to provide sufficient energy for the soldiers, and in addition, the eating time of the soldiers is relatively short, and the military compressed biscuits have low water content and high energy, so that the soldiers can be ensured to take in sufficient energy and nutrients in a very short time, and the rest time is left for fighting.
However, military compressed biscuits are very hard, hard to chew like bricks, dry, tasteless, and difficult to digest. Even if boiled in water for half an hour, it is only somewhat soft in appearance but is still hard inside, and therefore, it adversely affects the digestive system and body of a soldier in defense. In addition, in order to prevent the product from freezing, the moisture content in the product is inevitably reduced as much as possible, but this may cause the product to be dry and unfavorable for swallowing.
Therefore, there is a need to develop a product that can be used in Tibet plateau that is easy to chew and has high energy.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a formula and application of an anti-acerbity low-moisture cheese product, the anti-acerbity low-moisture cheese product and a preparation method thereof. The freeze-resistant cheese product prepared by the formula provided by the invention can break through the phenomenon that the cheese is not frozen at-18 ℃, can be directly chewed, is not dry and astringent, and is easy to swallow.
In order to achieve the above object, the present invention provides in a first aspect a formula for an anti-acerbity low-moisture cheese product, the formula comprising sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly-L-glutamic acid, xanthan gum, sorbitol and an anti-acerbity component;
wherein the anti-acerbity component is one or more of citric acid, dendrobium officinale, kudzu root, sodium citrate, malic acid, capsanthin and lactic acid bacteria;
wherein, relative to 100 weight portions of natural cheese, the content of sweet almond oil is 200-400 weight portions, the content of casein is 190-390 weight portions, the content of yak milk powder is 1-50 weight portions, the content of trehalose is 0.1-5 weight portions, the content of poly-L-glutamic acid is 0.1-5 weight portions, the content of xanthan gum is 0.1-5 weight portions, the content of sorbitol is 0.05-5 weight portions, and the content of anti-acerbity component is 0.1-30 weight portions.
In a second aspect, the invention provides the use of a formula for an anti-astringency low-moisture cheese product as described above in an anti-astringency low-moisture cheese product; wherein the dry-astringent low-moisture cheese product has a moisture content of less than 20% by weight and does not freeze at a low temperature of at least-18 ℃.
In a third aspect, the invention provides a method for preparing an anti-dry cheese low-moisture cheese sausage, comprising: mixing the sweet almond oil, the natural cheese, the casein, the yak milk powder, the trehalose, the poly-L-glutamic acid, the xanthan gum and the sorbitol in sequence, standing, sterilizing, adding an anti-acerbity component, exhausting and filling in sequence to obtain the cheese sausage.
In a fourth aspect, the invention provides an anti-dry cheese low-moisture cheese sausage prepared by the method.
The cheese product can break through the phenomenon that the milk protein and the yak butter are not frozen at the temperature of-18 ℃ and can be directly chewed, and the added anti-acerbity component can increase salivary secretion during chewing, stimulate oral mucosa to cause gastric peristalsis to promote salivary secretion, enhance appetite and promote digestion, so that the cheese product provided by the invention is not dry and astringent in chewing and has good taste. In addition, the product provided by the invention has higher protein content and energy, is easy to carry, has strong satiety, and can meet the requirements of frontier fighters.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In a first aspect, the present invention provides a formula for an anti-acerbity low moisture cheese product, the formula comprising sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly-L-glutamic acid, xanthan gum, sorbitol and an anti-acerbity component;
wherein the anti-acerbity component is one or more of citric acid, dendrobium officinale, kudzu root, sodium citrate, malic acid, capsanthin and lactic acid bacteria;
wherein, relative to 100 weight portions of natural cheese, the content of sweet almond oil is 200-400 weight portions, the content of casein is 190-390 weight portions, the content of yak milk powder is 1-50 weight portions, the content of trehalose is 0.1-5 weight portions, the content of poly-L-glutamic acid is 0.1-5 weight portions, the content of xanthan gum is 0.1-5 weight portions, the content of sorbitol is 0.05-5 weight portions, and the content of anti-acerbity component is 0.1-10 weight portions.
According to the invention, the natural cheese may be any conventional natural cheese, such as cheddar, mozzarella, etc., which may be fresh cheese or mature cheese. In order to further improve the freeze resistance of the prepared product, according to a preferred embodiment of the invention, the natural cheese is cheddar cheese.
According to the present invention, the sweet almond oil may be contained in an amount of 200 parts by weight, 220 parts by weight, 240 parts by weight, 260 parts by weight, 280 parts by weight, 300 parts by weight, 320 parts by weight, 340 parts by weight, 360 parts by weight, 380 parts by weight, 400 parts by weight, preferably 250-350 parts by weight, more preferably 280-320 parts by weight, relative to 100 parts by weight of the natural cheese.
According to the present invention, the casein may be contained in an amount of 190 parts by weight, 210 parts by weight, 230 parts by weight, 250 parts by weight, 270 parts by weight, 290 parts by weight, 310 parts by weight, 330 parts by weight, 350 parts by weight, 370 parts by weight, 390 parts by weight, preferably 240-340 parts by weight, more preferably 270-310 parts by weight, with respect to 100 parts by weight of the natural cheese.
Wherein the casein may be provided in the form of casein powder, which may be commercially available.
According to the present invention, the content of the yak milk powder may be 1 part by weight, 5 parts by weight, 10 parts by weight, 15 parts by weight, 20 parts by weight, 25 parts by weight, 30 parts by weight, 35 parts by weight, 40 parts by weight, 45 parts by weight, 50 parts by weight, preferably 3 to 20 parts by weight, more preferably 5 to 15 parts by weight, relative to 100 parts by weight of the natural cheese.
According to the invention, in order to further improve the freezing resistance of the prepared product, the yak milk powder is preferably defatted yak milk powder (fat can be reduced to less than 0.5 wt%) or partially defatted yak milk powder (generally speaking, the fat content of the whole milk is about 3.2-3.8 wt%, and the partially defatted milk contains 1-1.5 wt%). The invention further improves the freezing resistance of the obtained product by regulating and controlling the fat content in the product.
According to the present invention, the trehalose may be contained in an amount of 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, preferably 1 to 3 parts by weight, more preferably 1.5 to 2.5 parts by weight, based on 100 parts by weight of the natural cheese.
According to the present invention, the content of the poly-L-glutamic acid may be 0.1 part by weight, 0.5 part by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, preferably 0.5 to 3 parts by weight, more preferably 1 to 1.5 parts by weight, relative to 100 parts by weight of the natural cheese.
Wherein, poly-L-glutamic acid (gamma-PGA) is a special anion natural polymer, and the molecular weight of the polyamide (homo-polyamide) gamma-PGA which is formed by amide bonding (amide linking) between alpha-amino (alpha-amino) and gamma-carboxyl (gamma-carboxyl) is from 5 to 200 kilodaltons. According to a preferred embodiment of the present invention, the poly-L-glutamic acid has a weight average molecular weight of 60 to 80 kilodaltons, which is commercially available.
According to the present invention, the xanthan gum may be contained in an amount of 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, preferably 0.3 to 2 parts by weight, more preferably 0.5 to 1 part by weight, relative to 100 parts by weight of the natural cheese.
According to the present invention, the sorbitol may be contained in an amount of 0.05 parts by weight, 0.1 parts by weight, 0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, preferably 0.2 to 1 part by weight, more preferably 0.25 to 0.75 part by weight, based on 100 parts by weight of the natural cheese.
According to the present invention, the content of the anti-acerbity component may be 0.1 part by weight, 0.3 part by weight, 0.5 part by weight, 0.8 part by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 2.5 parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, 10 parts by weight, more preferably 1 to 3 parts by weight, relative to 100 parts by weight of the natural cheese.
According to the invention, the dendrobium officinale and the kudzuvine root in the anti-dry ingredients can be added in the form of dry powder of extracts, for example, water extract dry powder, which can be prepared according to the conventional method in the field, for example, according to the research on the anti-depression effect of the Chinese angelica aqueous extract on mice, the traditional Chinese medicine pharmacology and clinic, and then dried by the conventional drying method to obtain the dry powder.
According to a preferred embodiment of the invention, the anti-acerbity component is a lactic acid bacterium which, on the one hand, stimulates salivation and avoids the harsh feeling of the prepared product when being chewed, and on the other hand, provides a certain amount of probiotic flora and maintains the health of the gastrointestinal tract of the user. It should be noted that lactic acid bacteria and acids such as citric acid and malic acid are not used simultaneously.
Wherein, according to the present invention, the lactic acid bacteria may be various conventional lactic acid bacteria capable of being used as probiotics, for example, lactobacillus salivarius, lactobacillus casei, lactobacillus paracasei, bifidobacterium, lactococcus, lactobacillus plantarum, lactobacillus bulgaricus, and the like. According to a preferred embodiment of the invention, the lactic acid bacteria are lactobacillus salivarius, for example lactobacillus salivarius CGMCC No.6278(CN104099263B), lactobacillus salivarius CGMCC NO: 3606(CN 102618452B).
According to the invention, in order to further improve the mouthfeel of the prepared product, the formula also contains cheese essence and cream; preferably, the cheese flavor is contained in an amount of 0.01 to 1 part by weight, preferably 0.05 to 0.5 part by weight, more preferably 0.08 to 0.12 part by weight, and the cream is contained in an amount of 1 to 30 parts by weight, preferably 5 to 15 parts by weight, relative to 100 parts by weight of natural cheese.
The cream may be any of various creams conventionally used, for example, but not limited to butter, sweet cream, sour cream, shortening, etc., and is preferably whipped cream (the term "whipped cream" means cream having a fat content of 35 to 50% by weight).
According to the invention, the formulation preferably also contains an emulsifying salt.
The content of the emulsifying salt can be selected from a wide range, and preferably, the content of the emulsifying salt is 5 to 50 parts by weight, preferably 10 to 30 parts by weight, and more preferably 15 to 25 parts by weight, relative to 100 parts by weight of the natural cheese.
Among them, the kind of the emulsifying salt may be various components that can be used as the emulsifying salt, however, the inventors of the present invention found in their research that the freezing resistance of the product can be further improved when the emulsifying salt is a polyphosphate.
The inventor of the invention finds in research that when the formula also contains an anoxia resistant substance, the tolerance of the organism to anoxia environment can be improved, and the freezing resistance of the product can also be improved. The anoxia resisting substance is preferably selected from one or more of fructus Lycii, radix astragali, stigma croci Sativi, fructus Hippophae and Ganoderma.
Wherein, preferably, the hypoxia-resistant substance is added in the form of dry powder of an extract thereof, and the extract is preferably dry powder of an aqueous extract. The aqueous extract of the hypoxia-resistant substance can be obtained commercially, or can be prepared by a conventional water extraction method, for example, the aqueous extract of lycium barbarum can be prepared according to the influence of the aqueous extract of lycium barbarum on the oxidative damage of heroin retina, jiazonping and the like, the report of Chinese cell biology, and then dried by a conventional drying method to obtain dry powder.
Preferably, the content of the anti-hypoxia substance is 1 to 30 parts by weight, preferably 5 to 15 parts by weight, relative to 100 parts by weight of the natural cheese.
The inventor of the invention finds in research that when the formula also contains a fatigue-resistant substance, the tolerance of the organism to fatigue can be improved, and the freezing resistance of the product can also be improved. Preferably, the fatigue-resistant substance is one or more selected from cordyceps sinensis, angelica sinensis and American ginseng.
Wherein, preferably, the fatigue-resistant substance is added in the form of dry powder of the extract thereof, and the extract is preferably dry powder of an aqueous extract. The aqueous extract of the fatigue-resistant substance can be obtained commercially, or can be prepared by a conventional water extraction method, for example, the aqueous extract of angelica can be prepared according to the research on the antidepressant action of the aqueous extract of angelica on mice, the pharmacology and clinic of traditional Chinese medicines such as banyamin, and then dried by a conventional drying method to obtain dry powder.
Preferably, the fatigue-resistant substance is contained in an amount of 1 to 30 parts by weight, preferably 5 to 15 parts by weight, relative to 100 parts by weight of the natural cheese.
According to the invention, the formulation does not contain additional added water.
The cheese product prepared by the formula provided by the invention has lower water content, most of free water is locked, and the freezing point of water is reduced.
In a second aspect, the invention also provides the use of the formula of the anti-acerbity low-moisture cheese product as described above in an anti-acerbity low-moisture cheese product; wherein the dry-astringent low-moisture cheese product has a moisture content of less than 20% by weight and does not freeze at a low temperature of at least-18 ℃.
The product provided by the invention can not be frozen at the low temperature of-18 ℃, even-22 ℃, even-25 ℃, and the product provided by the invention is not dry and easy to chew, and can be completely eaten on high altitude plateaus.
In a third aspect, the invention provides a method for preparing an anti-dry cheese low-moisture cheese sausage, comprising: mixing the sweet almond oil, the natural cheese, the casein, the yak milk powder, the trehalose, the poly-L-glutamic acid, the xanthan gum and the sorbitol in sequence, standing, sterilizing, adding an anti-acerbity component, exhausting and filling in sequence to obtain the cheese sausage.
According to the present invention, preferably, the method further comprises optionally pulverizing each component in the above formula according to actual conditions, wherein the pulverizing manner is not particularly limited, and the pulverizing may be performed by pulverizing the materials separately and then mixing, or mixing and then pulverizing together, and the skilled person can select according to actual conditions.
According to the invention, the standing can be carried out at normal temperature, for example, 15-40 ℃ for 5-20 min.
According to the invention, the degassing and enema may be carried out conventionally.
According to the invention, the sterilization conditions may be: the cheese sausage is heated to the temperature of 110-125 ℃ within 4-6 minutes and is kept at the constant temperature of 1.2-1.8MPa for 10-15 minutes.
After sterilization, the product is preferably cooled to room temperature, e.g., 15-40 ℃ in 5-15 minutes.
In a fourth aspect, the invention also provides the anti-acerbity low-moisture cheese sausage prepared by the method.
The present invention will be described in detail below by way of examples.
Examples 1 to 5
Illustrating the freeze-resistant cheese product provided by the present invention
According to the record in table 1, sweet almond oil, Cheddar cheese (Hengyuanna), casein powder (Hengyuanna), defatted yak milk powder (Tibet plateau treasure), trehalose, poly-L-glutamic acid, xanthan gum, sorbitol, unsalted butter (Nestle) and polyphosphate are crushed and mixed as required, then the mixture is sequentially placed at room temperature for standing, the formula and the sausage casing are sterilized, and lactobacillus salivarius CGMCC No.6278(CN104099263B) dry powder (10) is added8CFU/g), degassing, enema under aseptic conditions and cooling to room temperature to give cheese sausages of about 50g each.
TABLE 1
Example 6
This example illustrates the freeze-resistant cheese product provided by the present invention
Cheese sausage preparation was carried out according to the method and formulation of example 1, except that the polyphosphate was replaced with an equal amount of citrate.
Example 7
This example illustrates the freeze-resistant cheese product provided by the present invention
Cheese sausages were prepared according to the method and formulation of example 1 except that dry powder of aqueous extract of lycium barbarum was also added in an amount of 5 parts by weight per 100 parts by weight of cheddar cheese (prepared according to "influence of aqueous extract of lycium barbarum on heroin retinal oxidative damage, jiazong et al, chinese cell biology news" and then spray dried to obtain dry powder).
Example 8
This example illustrates the freeze-resistant cheese product provided by the present invention
The preparation of cheese sausage was carried out according to the method and formulation of example 1, except that the dry powder of the water extract of angelica was further added in an amount of 5 parts by weight per 100 parts by weight of cheddar cheese, the water extract of angelica (prepared according to "study of antidepressant action of water extract of angelica on mice, Liuyamin, etc., Chinese medicinal pharmacology and clinic", and then spray-dried to obtain dry powder).
Example 9
This example illustrates the freeze-resistant cheese product provided by the present invention
Cheese sausages were prepared according to the method and formulation of example 1 except that the lactobacillus salivarius was replaced with an equal amount of capsanthin.
Comparative example 1
This comparative example serves to illustrate a reference cheese product
Cheese sausages were prepared according to the method and formulation of example 1 except that trehalose was not added and that 2 parts by weight of polyglutamic acid, 1.5g xanthan gum, 1 part by weight sorbitol and no lactobacillus salivarius were added.
Comparative example 2
This comparative example serves to illustrate a reference cheese product
Cheese sausages were prepared according to the method and formulation of example 1 except that sweet almond oil was replaced with an equal amount of soybean oil without the addition of lactobacillus salivarius.
Comparative example 3
This comparative example serves to illustrate a reference cheese product
Cheese sausages were prepared according to the method and formulation of example 1 except that trehalose was replaced by an equal amount of polydextrose, poly-L-glutamic acid was replaced by an equal amount of maltodextrin, xanthan gum was replaced by an equal amount of gelatin, sorbitol was replaced by an equal amount of sucrose, and no lactobacillus salivarius was added.
Comparative example 4
This comparative example serves to illustrate a reference cheese product
Cheese sausage was prepared according to the method and formulation of example 1, except that yak skim milk powder was replaced with equal amount of whole black white-flowered milk powder, and no lactobacillus salivarius was added.
Comparative example 5
This comparative example serves to illustrate a reference cheese product
Cheese sausages were prepared according to the method and formulation of example 1 except that no Lactobacillus salivarius was added.
Test example 1
The cheese sausages prepared in the above examples and comparative examples were frozen at-18 ℃, -22 ℃ and-25 ℃ for more than 24 hours, respectively, and it was observed whether the cheese sausages were frozen. The relevant parameters were determined with a texture analyzer (TMS Pro type texture analyzer) for cheese sausages that did not freeze at-18 ℃. Through the chewing motion of simulation people's oral cavity, carry out twice compression to the sample, the test is connected with the microcomputer, exports texture test curve through the interface, can analyze texture characteristic parameter from it: hardness (hardness) and chewiness (chewiness). Equilibrating at room temperature for 30min, removing the upper and lower surfaces of the sliced cheese, and placing the slices at the center of the texture analyzer console at the center of 1.5mm × 1.5mm × 1.5 mm. The probe testing speed before measurement is 0.4 mm/s; 50% of press deformation: probe type p/50, results are shown in Table 2.
TABLE 2
As can be seen from the results in Table 2, the cheese product prepared by using the formula of the present invention can be unfrozen at-18 ℃ and at-22 ℃ under further preferred conditions, and the addition of the aqueous extract of Lycium barbarum or the aqueous extract of Angelica sinensis can keep the product unfrozen at-25 ℃. In addition, the cheese prepared by the invention has lower hardness, higher chewiness and elasticity.
Test example 2
A total of 58 consumers were collected, and the cheese prepared in the examples and comparative examples was subjected to consumer acceptance test, and the results of the test were shown in Table 3, with respect to the sensory requirements of cheese in national Standard cheese for food safety, and with a score of 10 points.
In addition, the sensory evaluation of the salivation stimulating effect was performed on the cheeses prepared in the examples and comparative examples, and the higher the score, the better the stimulation, as shown in Table 3.
TABLE 3
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. A formula of an anti-acerbity low-moisture cheese product, which is characterized in that the formula contains sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly-L-glutamic acid, xanthan gum, sorbitol and anti-acerbity components;
wherein the anti-acerbity component is one or more of citric acid, dendrobium officinale, kudzu root, sodium citrate, malic acid, capsanthin and lactic acid bacteria;
wherein, relative to 100 weight portions of natural cheese, the content of sweet almond oil is 200-400 weight portions, the content of casein is 190-390 weight portions, the content of yak milk powder is 1-50 weight portions, the content of trehalose is 0.1-5 weight portions, the content of poly-L-glutamic acid is 0.1-5 weight portions, the content of xanthan gum is 0.1-5 weight portions, the content of sorbitol is 0.05-5 weight portions, and the content of anti-acerbity component is 0.1-10 weight portions.
2. The formula as claimed in claim 1, wherein the content of sweet almond oil is 250-350 parts by weight, the content of casein is 240-340 parts by weight, the content of yak defatted milk powder is 3-20 parts by weight, the content of trehalose is 1-3 parts by weight, the content of poly-L-glutamic acid is 0.5-3 parts by weight, the content of xanthan gum is 0.3-2 parts by weight, the content of sorbitol is 0.2-1 part by weight, and the content of anti-acerbity component is 1-3 parts by weight, relative to 100 parts by weight of natural cheese.
3. The formulation of claim 1 or 2, wherein the natural cheese is cheddar cheese; and/or
The yak milk powder is defatted yak milk powder or partially defatted yak milk powder.
4. The formulation of any one of claims 1-3, wherein the formulation further comprises cheese flavor and cream;
preferably, the cheese flavor is contained in an amount of 0.01 to 1 part by weight, preferably 0.05 to 0.5 part by weight, and the cream is contained in an amount of 1 to 30 parts by weight, preferably 5 to 15 parts by weight, relative to 100 parts by weight of natural cheese.
5. The formulation of any one of claims 1-4, wherein the formulation further comprises an emulsifying salt;
preferably, the content of the emulsifying salt is 5-50 parts by weight, preferably 10-30 parts by weight, relative to 100 parts by weight of the natural cheese;
preferably, the emulsifying salt is a polyphosphate.
6. The formulation of any one of claims 1-5, wherein the formulation further comprises an anti-hypoxic substance;
preferably, the hypoxia-resistant substance is selected from one or more of medlar, astragalus, saffron, sea buckthorn and ganoderma lucidum;
preferably, the content of the anti-hypoxia substance is 1 to 30 parts by weight, preferably 5 to 15 parts by weight, relative to 100 parts by weight of the natural cheese.
7. The formulation of any one of claims 1-6, wherein the formulation further comprises a fatigue resistant substance;
preferably, the fatigue-resistant substance is selected from one or more of cordyceps sinensis, angelica sinensis and American ginseng;
preferably, the fatigue-resistant substance is contained in an amount of 1 to 30 parts by weight, preferably 5 to 15 parts by weight, relative to 100 parts by weight of the natural cheese.
8. Use of the formula of the dry-astringent-proof low-moisture cheese product according to any of claims 1-7 in a dry-astringent-proof low-moisture cheese product; wherein the dry-astringent low-moisture cheese product has a moisture content of less than 20% by weight and does not freeze at a low temperature of at least-18 ℃.
9. A method of preparing an anti-acerbity cheese low moisture cheese sausage, the method comprising: mixing sweet almond oil, natural cheese, casein, yak milk powder, trehalose, poly-L-glutamic acid, xanthan gum and sorbitol according to any one of claims 1 to 7 in sequence, standing and sterilizing, then adding an anti-acerbity component, and performing degassing and enema in sequence to obtain the cheese sausage.
10. The dry cheese low moisture cheese sausage made by the method of claim 9.
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