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Method for producing peanut cheese and peanut yoghurt

A production method and peanut milk technology, which are applied in the field of process production of cheese and yogurt, can solve the problems of low addition amount of peanut milk and the like, and achieve the effect of improving the fermentation speed

Inactive Publication Date: 2009-08-12
邓立友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The currently disclosed peanut cheese preparation process generally has the disadvantage of low addition of peanut milk, generally only 10-20%

Method used

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  • Method for producing peanut cheese and peanut yoghurt

Examples

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Effect test

Embodiment 1

[0045] Embodiment 1: the production method of peanut cheese

[0046] Accurately weigh 10Kg of peeled peanut kernels, soak them in about 3 times of water and wash them with NaHCO 3Adjust the pH of the soaking water to 8.5-9.0 overnight, and wash it twice with water in the morning of the next day; refine the pulp according to 1:6 of the dry weight of peanut kernels, that is, 60Kg hot water (90°C); use 40Kg water for the first time, and the second time Use 20Kg of water to grind the peanut slag again, combine the second juice and pour it into the colloid mill for fine grinding once. The formula is as follows:

[0047] Peanut milk 80% sucrose 5.5%

[0048] Fermentation Accelerator 2.5% Milk 12%

[0049] The fermentation accelerator is that the weight ratio of sodium citrate, sodium tripolyphosphate and glucose is 1:1:2;

[0050] Pour the auxiliary material granulated sugar, accelerator and milk into the peanut milk to mix and stir to dissolve. At this time, the temperature of t...

Embodiment 2

[0054] Embodiment 2: the production of peanut yoghurt

[0055] The milk-making process of yogurt, the pretreatment of peanut kernels and peanut milk are the same as implementation 1.

[0056] Season according to the following recipe

[0057] Peanut milk 85% sucrose 6%

[0058] Fermentation Accelerator 3% Fermentation Accelerator 2.5%

[0059] 0.35% stabilizer, 3.15% milk, appropriate amount of spices

[0060] After the material liquid has been homogenized twice, heat it up at 85°C for 15 minutes in a hot and cold tank or sterilize it at ultra-high temperature (135°C for 3-4 seconds), put it into the fermentation tank and adjust the temperature to 45°C, stir and add 3% fermentation strains, the strains are Lactobacillus bulgaricus and Streptococcus thermophilus are a 1:2 mixed species, fermented for 2.5 to 3.0 hours, acidity 80 to 90°T, pH 4.6 to 4.4, naturally formed into curd, through a thick slurry pump or a rotor pump, into In the barrel of the packaging machine, the ei...

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Abstract

The present invention discloses a method for producing cheese and yoghurt which uses the high-protein and high-fat peanut or partially degreased peanut through the procedures of milk producing, fermenting, milk coagulating, etc. The method comprises the following steps: (1) preparing peanut milk with a weight proportion of 1: 5-7.0 between the peanut kernel or degreased peanut kernel and water; (2) mixing 80-90% of peanut milk, 5-8% of sucrose, 2-3% of ferment accelerating agent and 0-13% of milk to uniform for sterilizing; and (3) adding the spawn into the sterilized material for fermenting. According to the invention, the fermentation material is added with ferment accelerating agent. The fermenting only requires 2-3 hours and is 1 / 3-1 / 4 of the time when the ferment accelerating agent is not added. The ferment speed is greatly increased. The product of the invention has no cowy smell or saline taste of the foreign cheese, is moderate in fragrant taste and sweet taste, and is suitable for the dietary habit of countrymen.

Description

technical field [0001] The invention belongs to the field of food science and technology, and particularly relates to a method for producing cheese and yoghurt by using high-protein, high-fat peanuts or partially defatted peanuts as the main ingredient, through processes such as milk making, fermentation and curdling. Background technique [0002] According to the statistics of the World Food and Agriculture Organization, in 2005, the total output of cheese in the world was 18 million tons, with thousands of varieties. The annual per capita consumption of cheese products in Europe is 18Kg, while the current annual per capita consumption in my country is only 1.5 grams. The main reason for this is that China is an agricultural country, and its people rely mainly on food. There are fewer areas suitable for raising dairy cows due to a large population and less land. To process milk powder is not enough to meet the needs of tens of millions of infants and young children every y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L1/36A23L25/00
Inventor 邓立友邓浩昌步寿春
Owner 邓立友
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