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Fermented pimento cheese and preparation method thereof

A technology for fermenting chili and cheese, applied in the field of fermented chili cheese and its preparation, can solve the problems of graininess, easy to change, affecting the quality and safety of cheese, etc., and achieves no graininess and foreign body feeling, fine structure and appearance. Beautiful appearance

Active Publication Date: 2014-07-30
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Non-fermented chili cheese: It is made by mixing, stirring or pressing dried chili flakes (segments), chili powder or chili oil with or without chili kernels (seeds), and milk curd grains. Disadvantages are: ① pepper is not fermented, has no traditional fermented flavor, the spicy taste is not soft enough, and the flavor is single; ② dried chili flakes (sections) and chili powder are dry and hard, and the cheese has a grainy and foreign body feeling when eaten, which affects the fineness of the cheese Taste; ③The appearance of the product does not match the high-end food positioning of the cheese, and the color of the pepper is easy to change during the ripening process of the cheese, and the chili oil is easy to cause uneven color of the cheese
[0004] 2. Synchronous fermentation of raw chili granules and curd granules to prepare chili cheese: add raw chili granules, that is, fresh peppers, mix and squeeze with milk curd granules, and then carry out simultaneous fermentation and maturity. The disadvantages of this product are: A certain amount of water is precipitated, which affects the moisture content, structure, taste and shelf life of cheese; ②The fermentation speed of raw pepper and cheese is different, and the flavor and quality of the product are difficult to control
[0005] 3, adopt commercially available fermented capsicum (chili sauce, capsicum flakes (section), capsicum) to prepare capsicum cheese: main deficiency is: 1. commercially available fermented capsicum, in order to obtain certain shelf life, needs to carry out sterilization after fermentation is finished , or add preservatives, the peppers added to the milk curd grains contain almost no lactic acid bacteria, and the preservatives will also inhibit the growth of lactic acid bacteria in the cheese and affect the fermentation and maturity of the cheese; Sauce or chili flakes (segment) will greatly reduce the spicy taste of pepper and affect the taste of the product. Therefore, most of the commercially available chili sauce and chili flakes (segment) contain a large amount of chili kernels and chili seeds, which are difficult to remove. Effects of Chili Seed on the Structure and Appearance of Cheese
[0006] 4. Preparation of chili cheese with traditional naturally fermented peppers: the main problem is: naturally fermented peppers have complex bacterial phases. When lactic acid bacteria are introduced, many harmful microorganisms are easily introduced, which affects the quality and safety of cheese

Method used

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Examples

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Effect test

Embodiment 1

[0032] The preparation method of fermented chili cheese of the present invention comprises the following steps:

[0033] 1. Preparation of fermented green peppers

[0034] The ingredients are: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate, and the color-protecting agent is 0.2% citric acid, 0.1% vitamin C, 0.05% calcium chloride, and 0.015% sodium pyrosulfite. Remove the stalk of pepper, wash, blanch for sterilization and color protection, cool, soak in color protection agent for 1 hour, rinse in sterilized cooling water, dry in the air, and put garlic, pepper, ginger, sugar, etc. in the sterilized and cooled 6 % saline, insert pure Lactobacillus delbrueckii bulgaricus: Lactobacillus acidophilus: Lactococcus lactis subspecies lactis: Streptococcus thermophilus = 1:1:1:3 mixed lactic acid bacteria 1%, ferment for 8 days, before use , remove the core and seeds of the pepper, and chop it into 1~3mm 2 The size of the granular spare.

[0035] 2. After...

Embodiment 2

[0038] Another example of the preparation method of the fermented chili cheese of the present invention comprises the following steps:

[0039] 1. Preparation of fermented red peppers

[0040] The ingredients are: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate, and the color-protecting agent is 0.3% citric acid, 0.1% vitamin C, and 0.05% calcium chloride. Remove the stalk of pepper, wash, blanch for sterilization and color protection, cool, soak in color protection agent for 1.5 hours, dry, put garlic, pepper, ginger, sugar in 8% saline after sterilization and cooling at the same time, add pure Lactobacillus bulgaricus species: Lactobacillus casei subspecies: Lactobacillus helveticus: Streptococcus thermophilus = 2:1:1:4 mixed lactic acid bacteria 4%, fermented for 7 days, before use, remove the core and seeds of peppers, cut Broken into 1~3mm 2 The size of the granular spare.

[0041] 2. After standardization, protein in milk: fat = 0.60, the steri...

Embodiment 3

[0044] Another example of the preparation method of the fermented chili cheese of the present invention comprises the following steps:

[0045] 1. Preparation of fermented green peppers

[0046] The ingredients are: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate. Remove the stalks of peppers, wash them, blanch them to sterilize and protect their color, cool them down, and dry them in the air. Put them together with garlic, pepper, ginger, sugar, etc. in 10% saline after sterilization and cooling, and insert pure Lactobacillus bulgaricus: Lactobacillus plantarum: Leuconostoc enterococcus: Streptococcus thermophilus = 1:1:1:4 mixed lactic acid bacteria 6%, fermented for 6 days, before use, remove the core and seeds of peppers, and chop them into 1-3mm 2 The size of the granular spare.

[0047] 2. After standardization, protein in milk: fat = 0.60, the sterilization condition is 65°C, 30min, the amount of fermentation strain added is 1%, the strain is...

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Abstract

The invention relates to a fermented pimento cheese and a preparation method thereof. The fermented pimento cheese is prepared from following raw materials and auxiliary materials by weight percent: 1.5-4.5% of fermented pepper particles, 94.0-96.0% of milk cured particles, and 1.5-2.5% of salt. The preparation method comprises following steps of adding the fermented pepper particles without seeds and kernels into the milk cured particles without whey, mixing uniformly to obtain a mixture, filling a die with the mixture, squeezing, demoulding, packaging, and fermenting till maturing so as to obtain the fermented pimento cheese. The fermented pimento cheese has the bright pepper color, the high grade appearance, and the uniform and delicate texture, has the low possibility of being contaminated by bacteria, and has the fresh, cool and soft sour-hot flavor.

Description

technical field [0001] The invention relates to the technical field of fancy cheese processing, in particular to a fermented chili cheese and a preparation method thereof. Background technique [0002] The main characteristics of existing chili cheese and production technology are: [0003] 1. Non-fermented chili cheese: It is made by mixing, stirring or pressing dried chili flakes (segments), chili powder or chili oil with or without chili kernels (seeds), and milk curd grains. Disadvantages are: ① pepper is not fermented, has no traditional fermented flavor, the spicy taste is not soft enough, and the flavor is single; ② dried chili flakes (sections) and chili powder are dry and hard, and the cheese has a grainy and foreign body feeling when eaten, which affects the fineness of the cheese Taste; ③The appearance of the product does not match the high-end food positioning of the cheese, and the color of the pepper is easy to change during the ripening process of the cheese,...

Claims

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Application Information

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IPC IPC(8): A23C19/00
Inventor 曾庆坤李玲杨炳壮唐艳农皓如
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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