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Spicy fresh cheese and preparing method thereof

A spicy and cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problem of low acceptance, achieve the effect of improving taste and nutritional value, high acceptance, and improving production efficiency

Inactive Publication Date: 2019-07-12
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fresh cheese flavors on the market are mostly three categories: "salty, sweet, and sour". In addition, there are special flavors such as smoked, blueberry, walnut, truffle, cranberry, and spinach. These special flavors are accepted by Chinese consumers. Generally not high

Method used

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  • Spicy fresh cheese and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0031] Embodiment 1-6 spicy fresh cheese

[0032] Embodiments 1-6 are respectively a kind of spicy fresh cheese, wherein, the rennet in the present embodiment 1-6 adopts the rennet derived from Aspergillus, and the spicy seasoning consists of chili powder, star anise powder, orange peel powder, cumin Powder, garlic powder, ginger powder, white pepper powder, bay leaf powder, licorice powder are added according to the mass ratio of 24:4:4:4:4:2:2:1:1, the specific components, mass parts, etc. of each raw material The parameters are shown in Table 1:

[0033] Table 1 Embodiment 1-6 raw material composition

[0034] .

Embodiment 7

[0035] Embodiment 7 A kind of preparation method of spicy fresh cheese

[0036] This embodiment is the preparation method of spicy fresh cheese in the embodiment 1-6, and the raw material components and the proportion relationship are composed of any one of the embodiments 1-6, and the preparation method is carried out according to the following steps:

[0037] a1. Standardize the milk and pasteurize it to obtain sterilized milk A1;

[0038] a2. After cooling the sterilized milk A1 to 30°C, add calcium chloride aqueous solution, stir for 2 minutes at a speed of 900r / min, add Lactobacillus paracasei N1115 and rennet, mix well, and place in a 30°C incubator. Ferment for 1.5 hours to obtain curd B1;

[0039] a3. After cutting the curd B1 into cubes with a side length of 1.1 cm, let it stand for 5 minutes, and then stir for 18 minutes at a rotating speed of 75 r / min to obtain the curd C1;

[0040] a4. Add curd C1 to milk with a mass of 18% hot water at 50°C to obtain curd partic...

Embodiment 8-13

[0045] The preparation method of embodiment 8-13 spicy fresh cheese

[0046] Embodiments 8-13 are respectively a preparation method of spicy fresh cheese, and their preparation steps are all the same as in Example 7, except that the operating parameters in the preparation process are different, and the specific operating parameters are as shown in Table 2:

[0047] Table 2 Example 8-13 preparation process operating parameters

[0048] .

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Abstract

The invention provides a spicy fresh cheese. The spicy fresh cheese is prepared from lactobacillus paracasei N1115, cow milk, chymosin, spicy seasoning, salt and a calcium-chloride water solution; theinvention also provides a preparing method of the spicy fresh cheese. According to the spicy fresh cheese and the preparing method thereof, by adding suitable strains, through reasonable matching ofraw materials, the brand-new taste of the cheese is achieved; meanwhile, the technology of a traditional fresh cheese preparing method is improved, and the production efficiency is improved. The spicyfresh cheese and the preparing method thereof are suitable for preparing the spicy fresh cheese with the lactobacillus paracasei N1115.

Description

technical field [0001] The invention belongs to the field of dairy processing, and relates to a cheese, in particular to a spicy fresh cheese and a preparation method thereof. Background technique [0002] Cheese is a concentrated dairy product that provides high-quality protein and minerals. In a broad sense, cheese can be divided into natural cheese and processed cheese. Natural cheese is made by adding lactic acid bacteria and enzymes to fresh milk to make it mature naturally. Natural cheese is divided into fresh cheese and mature cheese. Fresh cheese is a cheese that does not need to go through the ripening process. It is a kind of instant healthy and nutritious food. [0003] At present, the fresh cheese flavors on the market are mostly three categories: "salty, sweet, and sour". In addition, there are special flavors such as smoked, blueberry, walnut, truffle, cranberry, and spinach. These special flavors are accepted by Chinese consumers. Generally not high. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/04
CPCA23C19/0323A23C19/041
Inventor 于文花李金婵范如意朱宏陈彩锐韩美娜
Owner JUNLEBAO DAIRY GRP CO LTD
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