Processing method for dairy cake on large scale

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...

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

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