阅读说明：本技术 奶酪坚果及制备方法 (Cheese nut and preparation method thereof ) 是由 郭元媛 张善强 于 2020-06-11 设计创作，主要内容包括：本申请公开了奶酪坚果及制备方法,该奶酪坚果包括：冻干奶酪1-10份,坚果1-10份,果干1-10份；将上述各组分混合后制备出奶酪坚果。该制备方法包括：分别制备冻干奶酪、坚果以及果干,并将所述冻干奶酪、所述坚果以及所述果干按照一配比混合后制备出奶酪坚果。本申请基于冻干奶酪制备奶酪坚果,在提供满足人体需要的蛋白质外,还具有健康、天然的特点；冻干乳酪在制备过程中剔除了乳糖,该乳酪坚果也适用于乳糖不耐症人群食用；本申请可让广大消费者在不同场景下更好的同时且全面补充蛋白质；本申请在冻干奶酪制备过程中采用两步进行冻干,分别是预冻以及真空冻干,通过两次冻干技术可以保证冻干奶酪的口感,如更加酥脆等。(The application discloses cheese nut and preparation method, this cheese nut includes: 1-10 parts of freeze-dried cheese, 1-10 parts of nuts and 1-10 parts of dried fruits; the cheese nuts are prepared by mixing the components. The preparation method comprises the following steps: respectively preparing freeze-dried cheese, nuts and dried fruits, and mixing the freeze-dried cheese, the nuts and the dried fruits according to a certain proportion to prepare the cheese nuts. The cheese nut prepared based on the freeze-dried cheese has the characteristics of health and naturalness besides providing protein meeting the needs of a human body; lactose is removed from the freeze-dried cheese in the preparation process, and the cheese nuts are also suitable for being eaten by lactose intolerance people; the application can lead vast consumers to better and comprehensively supplement protein under different scenes; according to the method, two steps of freeze drying are adopted in the preparation process of the freeze-dried cheese, namely pre-freezing and vacuum freeze drying, and the taste of the freeze-dried cheese can be guaranteed through two freeze drying technologies, such as being more crisp and the like.)

1. The cheese nut is characterized by comprising the following components:

1-10 parts of freeze-dried cheese,

1-10 parts of nuts, namely,

1-10 parts of dried fruits;

the cheese nuts are prepared by mixing the components.

2. The cheese nut of claim 1, wherein the mix ratio of the freeze-dried cheese, the nut, and the dried fruit is 1: 1: 1.

3. the cheese nut of claim 1 or 2, wherein the nut comprises one or more combinations of hazelnuts, almonds, or cashews.

4. The cheese nut of claim 1 or 2, wherein the dried fruit comprises one or more combinations of cranberries, red raisins, strawberries, blueberries, blackberries, red currants, mulberries, raspberries.

5. The cheese nut of claim 1 or 2, wherein the water content of the freeze-dried cheese is less than 5%.

6. The cheese nut of claim 1 or 2, wherein the cheese is made by refining and concentrating milk, wherein the ratio of the milk to the cheese is greater than 10: 1.

7. the method of making cheese nuts according to any of claims 1 to 6, wherein the method of making comprises: respectively preparing freeze-dried cheese, nuts and dried fruits, and mixing the freeze-dried cheese, the nuts and the dried fruits according to a certain proportion to prepare the cheese nuts.

8. The method of claim 7, wherein the process of preparing the freeze-dried cheese comprises: preparing cheese blocks; pre-freezing the prepared cheese block according to a first freeze-drying condition to obtain a pre-frozen cheese block; and (3) putting the pre-frozen cheese blocks into a vacuum freeze dryer for freeze drying according to a second freeze drying condition to obtain the freeze-dried cheese.

9. The method of claim 8, wherein the first lyophilization conditions comprise: the freeze-drying temperature is-18 ℃ to-40 ℃, and the pre-freezing time is 10-24 h.

10. The preparation method according to claim 8 or 9, wherein the second lyophilization conditions comprise: the freezing temperature is-40 ℃ to-80 ℃, the vacuum degree is less than 9pa, and the freeze-drying time is 20-24 h.

Technical Field

The application belongs to the technical field of food industry, and particularly relates to cheese nuts and a preparation method thereof.

Background

Every day nut snacks on the market are products taking nuts and dried fruits as main materials. The formula is upgraded, and cheese with the highest nutritional value in the dairy products is recognized as milk gold. In the process of making cheese, the cheese not only retains the nutrient substances in milk, but also removes the lactose in fresh milk. The calcium content in the cheese is about 6-8 times of that of a common dairy product, and the protein content is 9 times of that of the common dairy product. The high-quality protein is more, and diversified animal protein and plant protein are supplemented.

Each 100g of natural cheese contains 25-30g of protein on average. The protein contained in cheese is high-quality protein, and contains 8 essential amino acids required by human body. Proteins are the material basis of life, and every cell and all important components in the body need to be involved in proteins. The intake of high-quality protein is beneficial to improving the autoimmunity. For persons with protein indigestion of dairy products, a relatively more digestible dairy product such as cheese may be selected. Casein in dairy products is very heat resistant and it is not simply spherical but rather a very bulky protein network. After long-term fermentation of cheese, the natural structure of the outer layer of the hydrophilic kappa-casein subunit casein is destroyed, and the casein is cut into smaller fragments by the protease of microorganisms, which is also acceptable for children and some people with weak digestion. And the lactose in the cheese is 0, so that the problem of lactose intolerance can be well avoided, and the cheese is suitable for lactose intolerance people.

Therefore, there is a need for a cheese nut with multiple animal and vegetable protein supplements that can be improved to provide complete nutritional supplementation for current daily nut snacks.

Disclosure of Invention

In view of the above-mentioned shortcomings or drawbacks of the prior art, the present application addresses the technical problem of providing a freeze-dried cheese and a method of making.

In order to solve the technical problem, the application is realized by the following technical scheme:

the application provides cheese nuts, which comprise the following components:

1-10 parts of freeze-dried cheese,

1-10 parts of nuts, namely,

1-10 parts of dried fruits;

the cheese nuts are prepared by mixing the components.

Further, the cheese nut is characterized in that the mixture ratio of the freeze-dried cheese, the nut and the dried fruit is 1: 1: 1. through the setting of the mixing proportion, vast consumers can better and comprehensively supplement protein (animal protein and plant protein) in different scenes.

Further, the cheese nut as described above, wherein said nut comprises one or more of hazelnut, almond or cashew nut in combination.

Further, the cheese nut is characterized in that the dried fruit comprises one or more of cranberry, red raisin, strawberry, blueberry, blackberry, red currant, mulberry and raspberry.

Further, the cheese nut described above, wherein the water content of the freeze-dried cheese is less than 5%.

Further, the cheese nut is prepared by refining and concentrating milk, wherein the ratio of the milk to the cheese is more than 10: 1. in the process of making cheese, the cheese not only retains the nutrient substances in milk, but also removes the lactose in fresh milk. The calcium content in the cheese is about 6-8 times of that of a common dairy product, and the protein content is 9 times of that of the common dairy product. The high-quality protein is more, and diversified animal protein and plant protein are supplemented. Each 100g of natural cheese contains 25-30g of protein on average. The protein contained in cheese is high-quality protein, and contains 8 essential amino acids required by human body. In addition, as the lactose is removed in the cheese preparation process, the cheese nut is also suitable for people with lactose intolerance.

The present application also proposes a method of preparing cheese nuts, the method comprising: respectively preparing freeze-dried cheese, nuts and dried fruits, and mixing the freeze-dried cheese, the nuts and the dried fruits according to a certain proportion to prepare the cheese nuts.

Further, the preparation method comprises the following steps: preparing cheese blocks; pre-freezing the prepared cheese block according to a first freeze-drying condition to obtain a pre-frozen cheese block; and (3) putting the pre-frozen cheese blocks into a vacuum freeze dryer for freeze drying according to a second freeze drying condition to obtain the freeze-dried cheese. The freeze-drying method adopts two steps of freeze-drying, namely pre-freezing and vacuum freeze-drying, can ensure that the moisture in the cheese is maintained below 5% by using the two-step freeze-drying technology, and can also ensure the mouthfeel of the freeze-dried cheese, such as crispness and the like.

Further, the above preparation method, wherein the first lyophilization condition comprises: the freeze-drying temperature is-18 ℃ to-40 ℃, and the pre-freezing time is 10-24 h.

Further, the above preparation method, wherein the second lyophilization condition comprises: the freezing temperature is-40 ℃ to-80 ℃, the vacuum degree is less than 9pa, and the freeze-drying time is 20-24 h.

Compared with the prior art, the method has the following technical effects:

the cheese nut prepared based on the freeze-dried cheese has the characteristics of health, naturalness and no other additional additives besides providing protein meeting the needs of a human body; in addition, as the freeze-dried cheese is adopted, the lactose is removed in the preparation process of the freeze-dried cheese, and the cheese nut is also suitable for lactose intolerance people to eat; the application can lead vast consumers to better and comprehensively supplement protein (animal protein and plant protein) in different scenes;

according to the method, two steps of freeze drying are adopted in the preparation process of the freeze-dried cheese, namely pre-freezing and vacuum freeze drying, the moisture in the cheese can be maintained below 5% through two freeze drying technologies, and the taste of the freeze-dried cheese can be guaranteed, such as crispness and the like.

Detailed Description

The conception, specific structure, and technical effects of the present application will be further described below to fully understand the purpose, features, and effects of the present application.