Novel string cheese and preparation method thereof

A cheese and filament technology, applied in the food field, can solve the problems of long acidification time, limitation, and poor taste, and achieve the effects of improving uniformity and stability, increasing hot water blanching, and shortening acidification time

Inactive Publication Date: 2011-06-15
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh Mozzarella cheese has a high moisture content and cannot be sold over long distances and for a long time; while low-moisture part-skimmed Mozzarella cheese has high elasticity in fresh products and needs to mature for more than two weeks before it can be used for pizza baking ; Simultaneously because its direct edible mouthfeel is not good, unsuitable direct edible
[0003] In the disclosed "a kind of fibrous cheese and its preparation method" (CN101843279A), a method using fermentation acidification, steam injection, and one-time extrusion is provided. The acidification time of this method is relatively long, and the steam injection method is limited by the requirement of clean steam. ; And one extrusion, resulting in insufficient uniformity of product fibers

Method used

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Embodiment Construction

[0033] The following examples of the present invention are further described; the following examples are illustrative, not restrictive, and the following examples cannot be used to limit the protection scope of the present invention.

[0034] A novel filament cheese comprises the following raw materials and the weight percentages of each raw material are respectively:

[0035] Fresh milk 91% ~ 97%;

[0036] Salt 1% to 2%;

[0037] Lactic acid bacteria 0.01% to 0.03%;

[0038] Acidifier 0.05%;

[0039] Rennet 0.001%~0.005%;

[0040] Emulsifying salt 1% to 3%.

[0041] In this embodiment, seasonings can be added in an amount of 0.5% to 3% of the total weight of the raw materials.

[0042] The fresh animal milk described in this embodiment is fresh cow's milk.

[0043] The lactic acid bacteria described in this embodiment are Lactobacillus bulgaricus and Streptococcus thermophilus.

[0044] The acidifying agent described in this embodiment is citric acid.

[0045] The ren...

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Abstract

The invention relates to novel string cheese and a preparation method thereof. The preparation method comprises the following steps of: making a cheese coagulum by using lactic acid bacteria and acidulant chymosin; performing steam jet or hot-water hot iron on the cheese coagulum; stretching at a high temperature to obtain a cheese block mass; adding emulsifying salt, table salt and seasoner into the cheese block mass; and extruding to obtain a product, wherein the product can be eaten without being cooked and has a hand-torn string texture and various flavors. On the basis of a Mozzarella cheese technology and the novel string cheese and the preparation method thereof, the acidulant is used, the hot-water hot iron is performed, a minor-diameter long-distance outlet molding method is used, and the positive effects of shortening acidification time, increasing the adaptability to production conditions and improving the uniformity and the stability of a cheese fiber structure are achieved.

Description

technical field [0001] The invention belongs to the field of food and relates to cheese, in particular to a novel filament cheese and a preparation method thereof. Background technique [0002] Filament cheese is a type of unripe mozzarella cheese that can be torn apart by hand to separate the cheese fibers and eaten directly. The traditional production process of Mozzarella cheese mainly includes: pasteurization of raw milk, fermentation, curdling, cutting, draining of whey, pile brewing, thermal stretching, and then molding, salting, aging, Mozzarella cheese in the stretching machine After being heated, stirred, stretched and extruded, a fiber structure is formed. Fresh Mozzarella cheese has a high moisture content and cannot be sold over long distances and for a long time; while low-moisture part-skimmed Mozzarella cheese has high elasticity in fresh products and needs to mature for more than two weeks before it can be used for pizza baking Simultaneously because its di...

Claims

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Application Information

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IPC IPC(8): A23C19/082
Inventor 赵征冯文燕刘佳
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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