阅读说明：本技术 一种冻干调质奶酪休闲食品及其制备方法 (Freeze-dried modified cheese leisure food and preparation method thereof ) 是由 汪建明 吴勇刚 王炳懿 夏爽 李倩倩 高泽宇 于 2018-06-25 设计创作，主要内容包括：一种冻干调质奶酪休闲食品,由成熟奶酪、果蔬、谷物、增稠剂、乳化盐、调味剂等原料组成；通过将奶酪原料、果蔬、谷物等一种或几种混合物经过相应处理后,调质混合均匀；将所得的原料混合物置于模具内成型,进行冷冻干燥,包装后制成冻干调质奶酪休闲食品。通过该方法制备的冻干调质奶酪休闲食品营养丰富、口感酥脆、可常温储存运输。(A freeze-dried modified cheese snack food comprises raw materials such as mature cheese, fruits and vegetables, grains, a thickening agent, emulsifying salt, a flavoring agent and the like; one or more mixtures of cheese raw materials, fruits, vegetables, grains and the like are correspondingly treated, and then are subjected to tempering and uniform mixing; and (3) placing the obtained raw material mixture into a mould for forming, freezing and drying, and packaging to prepare the freeze-dried modified cheese leisure food. The freeze-dried modified cheese snack food prepared by the method is rich in nutrition, crisp in taste and capable of being stored and transported at normal temperature.)

1. A freeze-dried modified cheese snack food is characterized in that: the composite material comprises the following raw materials in percentage by weight:

50-60 parts of cheese raw materials, 10-25 parts of one or a mixture of fruits, vegetables or grains, 5-10 parts of thickening agents, 0-10 parts of emulsifying salts, 0-5 parts of flavoring agents and 5-20 parts of drinking water.

2. A freeze-dried tempered cheese snack food according to claim 1 wherein the raw cheese material is one or a mixture of Chedder cheese, Mozzarella cheese, Gouda cheese, or processed cheese.

3. The freeze-dried modified cheese snack food according to claim 1, wherein the fruit material is selected from berries, such as one or more of strawberry, mulberry, cranberry, blueberry, blackberry, raspberry, and raspberry vinegar, and processed into dry powder, concentrated solution, and/or granules.

4. The freeze-dried modified cheese snack food according to claim 1, wherein the vegetables are selected from beans such as soybean, mung bean, red bean, black bean, etc.; rhizomes, such as dry powder, concentrated solution and/or granules of one or more of radix Dauci Sativae, rhizoma Dioscoreae, rhizoma Amorphophalli, purple sweet potato, etc.

5. The freeze-dried modified cheese snack food according to claim 1, wherein the cereal comprises one or more of oat, pearl barley, quinoa, black rice, red rice, and the like, which is processed into dry powder and/or particles.

6. The freeze-dried modified cheese snack food of claim 1, wherein the thickener comprises one or a mixture of methylcellulose, sodium carboxymethylcellulose, modified starch, sodium alginate, gum arabic, xanthan gum, gelatin, and the like.

7. The freeze-dried tempered cheese snack food of claim 1, wherein the emulsifying salts are citrate, phosphate, and the like.

8. The freeze-dried modified cheese snack food according to claim 1, wherein said flavoring agent is selected from salty (mainly salt), sweetener (mainly sugar, saccharin, etc.), sour (mainly citric acid, malic acid, succinic acid, etc.), and other flavoring agents.

9. The freeze-dried tempered cheese snack food of claim 1, wherein the making step comprises:

(1) grinding one or more of the above cheese raw materials, adding emulsifying salt, heating, and homogenizing.

(2) Taking dry powder, concentrated solution and granules of one or more of the fruits and vegetables, and sieving/filtering or shaping for later use.

(3) Taking dry powder or granules of one or more of the grains, aging, and sieving or shaping for use.

(4) Blending: mixing the above materials at a certain proportion, adding thickener and flavoring agent, and homogenizing;

(5) freezing pretreatment: placing the uniformly mixed materials in a mold, and pre-freezing the materials for 18 to 30 hours at the temperature of between 20 ℃ below zero and 40 ℃ below zero to obtain a pre-frozen semi-finished product;

(6) and (3) freeze drying: and (3) delivering the pre-frozen semi-finished product into a vacuum freeze dryer for freeze drying at the freezing temperature of-50 ℃ to-80 ℃, the vacuum degree of below 9Pa and the freeze drying time of 20-24 hours.

(7) Packaging: nitrogen-filled plastic packages or aluminum foil packages are selected. (60 g/bag or 100 g/box).

Technical Field

The invention relates to the field of food processing, in particular to a freeze-dried modified cheese leisure food and a preparation method thereof.

Background

At present, most cheese products on the market are single in eating mode for catering and food processing, and need to be transported and stored in a cold chain, so that the cheese products are not convenient to carry.

By search, patent CN 107853401A relates to the preparation of microwave vacuum freeze-dried cheese, which is prepared by adding fruit and vegetable powder into a semi-finished cheese product after acid coagulation and whey discharge and freeze-drying. The patent refers to the field of acidifying coagulation of fresh cheese curd, adding fruit and vegetable powder and freeze-drying, and does not relate to the fields of conventional enzymic coagulation of mature cheese such as Cheddar and Goda, and the difference exists between the early lactobacillus fermentation and the later zymolyte formation. Patent CN107455481A relates to a preparation method of freeze-dried whey cheese soluble bean, the raw material is whey, the whey protein instant product obtained after heating treatment is different from the product in the aspects of raw material, process, morphological characteristics and flavor, the preparation method does not involve the modulation and emulsification of mature cheese and the addition of grains, fruits and vegetables, and the production of leisure crisp chips or leisure crisp full-nutrition bars is not oriented.

The invention relates to a freeze-dried modified cheese leisure food and a preparation method thereof, wherein the freeze-dried modified cheese takes mature cheese as a main raw material, fruits, vegetables and grains are contained in the cheese, the cheese is rich in layers and crisp in taste, and the cheese has significant difference with the existing cheese products in the aspects of product texture, flavor nutrition, storage, sale and eating fields, can make up the blank of leisure cheese crisp chips/strips in the market, and has wide market development prospect.

Disclosure of Invention

Based on the above, the invention provides a freeze-dried modified cheese leisure food and a preparation method thereof. .

The specific technical scheme for solving the technical problems is as follows:

the invention discloses a freeze-dried modified cheese leisure food which is characterized in that: the composite material comprises the following raw materials in percentage by weight:

50-60 parts of ripe cheese raw materials, 10-25 parts of one or a mixture of fruits, vegetables or grains, 5-10 parts of thickening agent, 5-10 parts of emulsifying salt, 0-5 parts of flavoring agent and 5-20 parts of water.

(1) The mature cheese raw material can be one or a mixture of more of Chedder cheese, Mozzarella cheese and Gouda cheese, and can also be processed cheese.

(2) The fruit raw material can be selected from berry, such as strawberry, Mori fructus, cranberry, fructus Myrtilli, blackberry, Rubi fructus, and red vinegar berry, or their mixture, and can be processed into powder, concentrated solution and/or granule.

(3) The vegetables can be beans such as semen glycines, semen Phaseoli Radiati, semen Phaseoli, semen Sojae Atricolor, etc.; the rhizomes, such as one or more of radix Dauci Sativae, rhizoma Dioscoreae, rhizoma Amorphophalli, and purple sweet potato, are processed to obtain dry powder, concentrated solution and/or granule.

(4) The grain comprises one or more of oat, coix seed, quinoa, black rice, red rice, etc. and is processed into dry powder and granules.

(5) The thickener can be one or more of methylcellulose, sodium carboxymethylcellulose, modified starch, sodium alginate, gum arabic, xanthan gum, gelatin, etc.

(6) The emulsifying salt is selected from citrate, phosphate and the like.

(7) The flavoring agent can be salty agent (mainly salt), sweetener (mainly sugar, saccharin, etc.), sour agent (mainly citric acid, malic acid, succinic acid, etc.), other flavoring agent, etc.

The invention provides a freeze-dried modified cheese leisure food and a preparation method thereof, wherein the preparation method mainly comprises the following steps:

(1) taking one or a mixture of more of the cheese raw materials, crushing, pulping, homogenizing, adding emulsifying salt, heating and blending to obtain homogenate for later use.

(2) Taking dry powder, concentrated solution and granules of one or more of the fruits and vegetables, and sieving/filtering or shaping for later use.

(3) Taking dry powder or granules of one or more of the above cereals, aging, sieving/filtering or shaping, and keeping.

(4) Blending: mixing the above materials at a certain proportion, adding thickener and flavoring agent, and homogenizing;

(5) freezing pretreatment: placing the uniformly mixed materials in a mold, and pre-freezing the materials for 18 to 30 hours at the temperature of between 20 ℃ below zero and 40 ℃ below zero to obtain a pre-frozen semi-finished product;

(6) and (3) freeze drying: and (3) delivering the pre-frozen semi-finished product into a vacuum freeze dryer for freeze drying at the freezing temperature of-50 ℃ to-80 ℃, the vacuum degree of below 9Pa and the freeze drying time of 20-24 hours.

(7) Packaging: nitrogen-filled plastic packages or aluminum foil packages are selected. (60 g/bag or 100 g/box).

Detailed Description

The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.

The invention relates to a method for preparing freeze-dried modified cheese leisure food, which comprises the following raw materials: the mature cheese raw material can be one or a mixture of more of Chedder cheese, Mozzarella cheese and Gouda cheese, and can also be processed cheese; the fruit raw material can be selected from berry, such as strawberry, Mori fructus, cranberry, fructus Myrtilli, blackberry, Rubi fructus, and red vinegar berry, or their mixture, and is processed into dry powder, concentrated solution and/or granule; the vegetables can be beans such as semen glycines, semen Phaseoli Radiati, semen Phaseoli, semen Sojae Atricolor, etc.; processing one or more of radix Dauci Sativae, rhizoma Dioscoreae, rhizoma Amorphophalli, and purple sweet potato to obtain dry powder, concentrated solution and/or granule; the grain comprises one or more of oat, coix seed, quinoa, black rice, red rice, etc. and is processed into dry powder and granules. The thickening agent comprises one or a mixture of more of methylcellulose, sodium carboxymethylcellulose, modified starch, sodium alginate, gum arabic, xanthan gum, gelatin and the like; the emulsifying salt is selected from citrate, phosphate and the like; the flavoring agent can be salty agent (mainly salt), sweetener (mainly sugar and saccharin), sour agent (citric acid, malic acid, succinic acid, etc.), and other flavoring agent.