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Cheese and preparation method thereof

A cheese and material liquid technology, applied in the field of fresh cheese and its production, can solve the problem that the natural cheese smell is not suitable for the taste of most Chinese people, and achieve the effect of non-irritating taste and strong aroma

Active Publication Date: 2012-07-18
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention mainly aims at the problem that the taste and smell of traditional natural cheese are not suitable for the taste of most Chinese people, researches and provides a cheese with a new taste whose taste and smell are easily accepted by most people and its production method

Method used

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  • Cheese and preparation method thereof
  • Cheese and preparation method thereof
  • Cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The process of making cheese in this embodiment mainly includes: raw milk inspection, standardization→ingredients→preheating→homogenization→sterilization→cooling→inoculation→stirring→insulation and fermentation→stirring and demulsification→refinement system→cooling→filling→refrigeration . The specific production method is as follows:

[0043] 1. Raw milk inspection: Standardize the milk that has passed the inspection and is free of antibiotics;

[0044] 2. Ingredients: white sugar 7%, whole milk powder 1.5%, anhydrous butter 3%, concentrated whey protein powder (80% protein) 4%, gelatin 0.7%, pectin 0.08%, emulsifier (propylene glycol fatty acid Esters) 0.1%, corn modified starch 0.5% and the weight ratio of the milk balance, the standardized milk is heated up to 50-60 ° C, the mixture of sugar, stabilizer and shear-resistant raw materials is added to the feed liquid, anhydrous Butter, at the same time turn on the high-speed emulsification pump, stir, and emulsify for...

Embodiment 2

[0055] In the present embodiment, the batching composition is: white granulated sugar 5%, aspartame 0.01%, whole milk powder 3%, anhydrous cream 4%, whey protein powder 5% (80% albumen), cheese powder 0.5%, 0.08% pectin, 0.2% propylene glycol fatty acid ester, 0.4% corn starch, 0.1% dietary fiber, the rest of milk; the milk fat content in the prepared feed liquid is about 7.5%, the milk protein content is about 7.2%, and the total solid content About 28.2%; the feed liquid is cooled to 29°C after being homogenized (65°C, 20MPa) and sterilized, and 0.01% starter (same as Example 1) and 0.001% rennet are added by weight of the feed liquid, and the fermentation is carried out for 18 After an hour, the pH of the feed liquid was detected to be about 4.3, stirred to break the emulsion, and refined (29°C, 0MPa homogeneous), cooled to below 20°C, filled, and the finished cheese of this embodiment was obtained. The process conditions not mentioned in detail in this embodiment are basic...

Embodiment 3

[0057] In the present embodiment, the batching composition is: white granulated sugar 7%, skimmed milk powder 3%, anhydrous cream 5%, whey protein powder 3% (80% albumen), soybean protein powder 0.5%, gelatin 0.5%, propylene glycol fatty acid 0.1% ester, 0.3% potato starch, 0.2% dietary fiber, and the rest of milk; the milk fat content in the prepared feed liquid is about 7.7%, the milk protein content is about 5.6%, and the total solid content is about 29.3%; After homogenization and sterilization, cool to 30°C, add 0.005% starter by feed liquid weight (purchased from CHR-HANSEN, containing about 1:1 Lactococcus lactis subsp. strain)), 0.001% rennet and 0.001% lipase, heat preservation and fermentation for 20 hours, detect the pH of the feed liquid is about 4.35, stir and break the emulsion, and refine (make the material pass through the pipeline installed with the refiner, the fine The refining device can be composed of multiple holes of 1.5-2 mm, and the inner surface of ea...

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Abstract

The invention provides a cheese and a preparation method thereof. The method comprises the following steps of: preparing a feed liquid, wherein milk fat content of the feed liquid is 6 to 8 percent, the lactoprotein content is 5.5 to 7.5 percent, and the total solid matter is 27 to 30 percent; homogenizing and sterilizing the feed liquid, then adding a specific amount of leaven and rennin, preserving the heat at the temperature of between 28 and 30 DEG C and fermenting for 18 to 20 hours; stirring the feed liquid to break emulsion when fermentation time is up, and the pH value of the fermented feed liquid is 4.2 to 4.5; and then refining and reducing the temperature to below 20 DEG C, and then filling the feed liquid to obtain the cheese finished product. The cheese obtained by the methodhas the advantages of unique taste, flavor and texture, rich yeast taste, basically no irritating taste and smell, delicate mouthfeel of the product, uniform and consistent texture, and stable quality.

Description

technical field [0001] The present invention relates to a kind of cheese and its preparation method, specifically refers to a kind of fresh cheese and its preparation method. Background technique [0002] Cheese (cheese) is a mature or immature cheese made from milk and (or) dairy products, with or without supplementary materials, through sterilization, curdling, separation or non-separation of whey, fermentation or non-fermentation Products (GB / T 21375-2008). Cheese has a fine structure and is rich in milk protein, milk fat, amino acid, peptide, peptone, multivitamins, calcium, phosphorus and other nutrients, and is easier to be digested and absorbed by the human body than raw milk. [0003] At present, the development of China's cheese industry is relatively slow. The processing technology of traditional cheese generally includes: sterilization of raw milk, pre-acidification, curdling, cutting, stirring, clearing, pressing, ripening, etc. The process is complicated and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/00A23L1/30A23L33/10A23L33/17
Inventor 赵俊文徐旺
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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