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Processing method for dairy cake on large scale

A processing method and milk cake technology are applied in the field of industrial production of milk cakes, which can solve the problems of whether the product can be industrialized, short shelf life, poor sanitary conditions, etc., and achieve excellent flavor and fragrance, good taste and flavor, The effect of optimizing the production process

Inactive Publication Date: 2015-02-04
YUNNAN HUANGSHI LESSON DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional process of milk cake production generally has the following problems: traditional workshop production, inconsistent production process, unstable product quality; no effective sterilization, excessive microorganisms, simple method, poor hygienic conditions, short shelf life, and products that do not meet QS Requirements; No starter is added to the process for fermentation, and the product has a single flavor; the production scale is small, the output is low, and industrial production cannot be carried out
Huang Aixiang, Sun Haijiao, Hu Yanying, etc. from the School of Food Science and Technology of Yunnan Agricultural University conducted research on milk cakes (①Huang Aixiang, Sun Hai, Fan Shuting Research on the influence of curdling agents on the process and quality of milk cakes[J]. Yunnan Dairy World. Sun Haijiao. ②Research on the processing technology of milk cake and its coagulant. Master's degree thesis of Yunnan Agricultural University. 2009:2~3.③Hu Yanying, Huang Aixiang. Research on process improvement of goat milk milk cake[J]. Food Industry. .) 68), but did not mention the industrial processing method of the product, whether the product can be industrialized is unknown, and the processing technology of adding starter to the milk cake has not been reported in the data, and the traditional product uses sour curd

Method used

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  • Processing method for dairy cake on large scale
  • Processing method for dairy cake on large scale
  • Processing method for dairy cake on large scale

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of processing method of industrialized production milk cake is characterized in that: comprise the processing step of following order:

[0039] (1) Raw material pretreatment: Fresh milk is processed by centrifugation to adjust the total solids content of the fresh milk to 11% of its mass (the insufficient part is made up with milk powder), and sterilized at 63°C for 30 minutes;

[0040](2) Inoculation fermentation: Cool the milk to 42°C, inoculate the starter with 2% of its mass, stir well, and let it stand for fermentation for 2 hours;

[0041] Wherein, the starter is prepared by the following method: take 2 milk fans from Dali, Yunnan Province as samples, take a little sample by aseptic operation, and insert it into M 17 In liquid culture medium, culture at 37°C for 24 hours, after diluting with sterile saline, select 10 -8 、10 -9 、10 -10 Three dilutions were poured into plates using M 17 Solid culture is based on culture at 37°C for 72 hours, 24 character...

Embodiment 2

[0058] A kind of processing method of industrialized production milk cake is characterized in that: comprise the processing step of following sequence:

[0059] (1) Raw material pretreatment: fresh milk is treated by centrifugation, and the total solid content of the fresh milk is adjusted to 10.5% of its mass (if the total solid content is insufficient, make up with milk powder), and sterilized at 61°C for 30 minutes;

[0060] (2) Fermentation by inoculation: Cool the milk to 40°C, inoculate the starter with 1.5% of its mass, stir well, and leave it to ferment for 2 hours. The screening method of the starter is the same as in Example 1;

[0061] (3) Curd milk: Cool down the fermented milk in step (2) to 33°C, add Danisco rennet according to 0.05% of its mass, and curd the milk for 45 minutes to obtain a curd, cut the curd into 1cm 3 The granules are then raised to 73°C at a rate of 1°C per 3 minutes, kept at a temperature of 10 minutes, blanched and stretched to remove whey, ...

Embodiment 3

[0063] A kind of processing method of industrialized production milk cake is characterized in that: comprise the processing step of following sequence:

[0064] (1) Raw material pretreatment: fresh milk is treated by centrifugation, and the total solid content of the fresh milk is adjusted to 11.5% of its mass (if the total solid content is insufficient, use milk powder to make up for it), and sterilized at 65°C for 30 minutes;

[0065] (2) Inoculate the starter: cool the milk to 44°C, inoculate the starter with 2% of its mass, stir well, and leave it to ferment for 2 hours. The screening method of the starter is the same as in Example 1;

[0066] (3) Curd milk: cool down the fermented milk in step (2) to 37°C, add Danisco rennet according to 0.04% of its mass, and curd the milk for 65 minutes to obtain curd, cut the curd into granules, and then Raise the temperature to 77°C at a rate of 1°C every 3 minutes, keep it warm for 10 minutes, perform blanching and stretching, remove...

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Abstract

The invention discloses a processing method for dairy cake on a large scale, and belongs to the technical field of dairy product processing. The processing method of the dairy cake comprises the following sequential steps of (1) pretreating of raw materials: subjecting fresh milk to centrifugal milk purification, regulating a total solid content in the fresh milk to 10.5-11.5% of the mass of the milk and sterilizing for 30 minutes at a temperature of 61-65 DEG C; (2) inoculating a leavening agent: cooling the milk to a temperature of 40-44 DEG C and inoculating the leavening agent according to a mass of 1.5-2% that of the of the milk; and (3) curding the milk: cooling the milk fermented by the step (2) to a temperature of 33-37 DEG C, adding Danisco chymosin with a mass of 0.04-0.06% that of the milk, curding for 45-65 minutes to obtain curds, and shaping by squeezing the curds to obtain the dairy cake. The prepared dairy cake tastes fine and smooth with mellow fragrance, does not loose when being diced, has stable quality, is healthy, has a long quality guarantee period, is suitable for large-scale production, and meets requirements of QS signs.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a processing method for industrially producing milk cake. Background technique [0002] Cheese is a fine product in milk and is known as "the pearl on the crown of the dairy industry". Cheese is rich in protein and fat, and contains a variety of nutrients necessary for human growth. Its production and sales are booming in the international market. Among more than 170 countries in the world, 130 countries have produced cheese. The production of cheese in China started relatively late, and cheese accounted for 0.2% of the total output of dairy products in my country. This is in sharp contrast to the fact that 60% of the milk products of developed countries in the world are mainly cheese products. It is extremely incompatible with my country's economic development and the improvement of consumption level. The cheese produced by domestic enterprises is rare, and the...

Claims

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Application Information

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IPC IPC(8): A23C19/032A23C19/05
Inventor 杨子彪董玉龙董雪凤
Owner YUNNAN HUANGSHI LESSON DAIRY IND
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