CN115336634A - Cheese stick based on freeze-drying technology and preparation process thereof - Google Patents
Cheese stick based on freeze-drying technology and preparation process thereof Download PDFInfo
- Publication number
- CN115336634A CN115336634A CN202211012310.6A CN202211012310A CN115336634A CN 115336634 A CN115336634 A CN 115336634A CN 202211012310 A CN202211012310 A CN 202211012310A CN 115336634 A CN115336634 A CN 115336634A
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- CN
- China
- Prior art keywords
- freeze
- cheese
- parts
- dried
- milk
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- 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.)
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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
-
- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- 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
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 invention provides a cheese stick based on a freeze-drying technology, which comprises the following components in parts by weight: 60-70 parts of milk main material, 25-35 parts of cheese stick powder and 30-40 parts of auxiliary material. By adopting the cheese stick based on the freeze-drying technology and the preparation process thereof, the nutritional ingredients of the components can be greatly reserved on the premise of ensuring the taste and the quality guarantee period of the cheese stick.
Description
Technical Field
The invention relates to the technical field of cheese stick production, in particular to a cheese stick based on a freeze-drying technology and a preparation process thereof.
Background
Cheese, also known as cheese, is a fermented milk product, has properties similar to those of common yoghurt, is prepared by a fermentation process, and also contains lactic acid bacteria for health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value. Cheese is a milk product prepared by concentrating and fermenting milk, and is generally stored in a refrigerating or freezing direction, and the cheese comprises various types, such as semi-hard cheese which can be directly eaten, and is a cheese product prepared by blending substances such as milk, condensed milk and the like, which is popular at present. A typical representation of processed cheese products is a ready-to-eat cheese bar.
In the preparation process of the existing instant cheese stick, some auxiliary materials such as preservatives, pigments, essences and the like are usually added to ensure the taste and storage of the instant cheese stick, so that the reservation of nutritional ingredients and the product quality of the instant cheese stick are seriously influenced.
Disclosure of Invention
The invention aims to provide a cheese stick based on a freeze-drying technology to solve the problems.
In order to achieve the purpose, the invention provides the following technical scheme: a cheese stick based on freeze-drying technology comprises the following components in parts by weight:
60-70 parts of milk main material, 25-35 parts of cheese stick powder and 30-40 parts of auxiliary material.
As an improvement of the invention, the milk main material is pure milk.
As an improvement of the invention, the ingredients comprise freeze-dried cheese, freeze-dried butter, freeze-dried fruit powder and freeze-dried casein powder.
As an improvement of the invention, the ingredients of the ingredient comprise the following components in parts by weight: 8-18 parts of freeze-dried cheese, 7-15 parts of freeze-dried butter, 8-15 parts of freeze-dried fruit powder and 5-11 parts of freeze-dried casein powder.
A cheese stick preparation process based on a freeze-drying technology comprises the following steps:
s10, heating the milk main material to obtain the milk main material in a high-temperature state;
s20, feeding the cheese stick powder and the milk main material in a high-temperature state into a stirring device for uniformly stirring;
s30, firstly, quickly freezing the ingredients, and then carrying out vacuum drying environment treatment to obtain freeze-dried ingredients;
s40, adding the obtained freeze-dried ingredients into the milk main material mixture obtained in the step S20, and uniformly stirring to obtain cheese liquid;
and S50, pouring the cheese liquid obtained in the step S40 into a mould, and cooling and forming to obtain a finished cheese stick product.
As a modification of the present invention, in step S10, the milk-based material is heated to 80-100 ℃.
As a modification of the present invention, in step S30, the quick-freezing treatment is performed by freezing at-45 ℃ for 20min.
In a modification of the present invention, in step S30, the vacuum drying environment is a vacuum pressure of 20Pa and an environment of 50 ℃, and the drying is performed for 48 hours.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
A cheese stick based on freeze-drying technology comprises the following components in parts by weight:
60-70 parts of milk main material, 25-35 parts of cheese stick powder and 30-40 parts of auxiliary material.
The milk main material is pure milk.
The ingredients comprise freeze-dried cheese, freeze-dried butter, freeze-dried fruit powder and freeze-dried casein powder.
The ingredients comprise the following components in parts by weight: 8-18 parts of freeze-dried cheese, 7-15 parts of freeze-dried butter, 8-15 parts of freeze-dried fruit powder and 5-11 parts of freeze-dried casein powder.
A cheese stick preparation process based on a freeze-drying technology comprises the following steps:
s10, heating the milk main material to obtain the milk main material in a high-temperature state;
s20, feeding the cheese stick powder and the milk main material in a high-temperature state into a stirring device together for uniformly stirring;
s30, firstly, quickly freezing the ingredients, and then carrying out vacuum drying environment treatment to obtain freeze-dried ingredients;
s40, adding the obtained freeze-dried ingredients into the milk main material mixture obtained in the step S20, and uniformly stirring to obtain cheese liquid;
and S50, pouring the cheese liquid obtained in the step S40 into a mould, and cooling and forming to obtain a finished cheese stick product.
In step S10, the dairy base material is heated to 80-100 ℃.
In step S30, the quick-freezing treatment is performed by freezing at-45 deg.C for 20min.
In step S30, the vacuum drying environment is a vacuum pressure of 20Pa and an environment of 50 ℃, and drying is carried out for 48h.
The invention provides a cheese stick based on a freeze-drying technology and a preparation process thereof, aiming at avoiding the problem that the shelf life, the appearance and the taste of the cheese stick are improved by adding auxiliary materials such as preservatives, pigments, essences and the like. The method specifically comprises the steps of freezing cheese, butter, fruit powder and casein powder, keeping the frozen state, heating in a vacuum environment to sublimate ice into steam, discharging the steam, and removing water in the ingredients to obtain the freeze-dried ingredients. Because the process is carried out at low temperature and low pressure and the water is not directly sublimated in a liquid state, the freeze-dried ingredients can keep the natural color and smell of the ingredients basically unchanged, the appearance and shape of the ingredients basically unchanged, various nutritional ingredients such as protein, vitamins and the like basically unchanged, and the loss of inherent substances basically does not occur.
By adopting the cheese stick based on the freeze-drying technology and the preparation process thereof, the nutritional ingredients of the components can be greatly reserved on the premise of ensuring the taste and the quality guarantee period of the cheese stick.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (8)
1. A cheese stick based on freeze-drying technology is characterized by comprising the following components in parts by weight:
60-70 parts of milk main material, 25-35 parts of cheese stick powder and 30-40 parts of auxiliary material.
2. A freeze drying technology based cheese stick according to claim 1, characterized in that: the main material of the milk product is pure milk.
3. A freeze drying technology based cheese stick according to claim 1, characterized in that: the ingredients comprise freeze-dried cheese, freeze-dried butter, freeze-dried fruit powder and freeze-dried casein powder.
4. A freeze-drying technology based cheese stick according to claim 3, characterized in that the ingredients comprise, in parts by weight: 8-18 parts of freeze-dried cheese, 7-15 parts of freeze-dried butter, 8-15 parts of freeze-dried fruit powder and 5-11 parts of freeze-dried casein powder.
5. A cheese stick preparation technology based on a freeze-drying technology is characterized by comprising the following steps:
s10, heating the milk main material to obtain the milk main material in a high-temperature state;
s20, feeding the cheese stick powder and the milk main material in a high-temperature state into a stirring device for uniformly stirring;
s30, firstly, quickly freezing the ingredients, and then carrying out vacuum drying environment treatment to obtain freeze-dried ingredients;
s40, adding the obtained freeze-dried ingredients into the milk main material mixture obtained in the step S20, and uniformly stirring to obtain cheese liquid;
and S50, pouring the cheese liquid obtained in the step S40 into a mould, and cooling and forming to obtain a finished cheese stick product.
6. The process for preparing cheese sticks based on the freeze-drying technique according to claim 5, wherein in step S10, the milk-based main material is heated to 80-100 ℃.
7. The process for preparing cheese sticks by freeze-drying technology according to claim 5, wherein the quick-freezing treatment is performed in an environment of-45 ℃ for 20min in step S30.
8. The process for preparing cheese sticks based on the freeze-drying technique according to claim 5, wherein in step S30, the vacuum drying environment is a vacuum pressure of 20Pa and an environment of 50 ℃, and the drying is carried out for 48h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211012310.6A CN115336634A (en) | 2022-08-23 | 2022-08-23 | Cheese stick based on freeze-drying technology and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211012310.6A CN115336634A (en) | 2022-08-23 | 2022-08-23 | Cheese stick based on freeze-drying technology and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115336634A true CN115336634A (en) | 2022-11-15 |
Family
ID=83954086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211012310.6A Withdrawn CN115336634A (en) | 2022-08-23 | 2022-08-23 | Cheese stick based on freeze-drying technology and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115336634A (en) |
-
2022
- 2022-08-23 CN CN202211012310.6A patent/CN115336634A/en not_active Withdrawn
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20221115 |