Immature cheese and preparation method thereof

An immature cheese technology, applied in the field of immature cheese and its preparation, can solve the problems of low processing technology of by-products, obstacles to the development of cheese industry, difficulty in product promotion, etc. The effect of softening the characteristic aroma of cheese

Pending Publication Date: 2019-09-20
北京优多爱特生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] China is an emerging market for cheese consumption. Under the general trend of the rise of new retail and consumption upgrades, with the continuous improvement of people's awareness and demand for dairy products, the development of fast food and Western food has cultivated the acceptance of cheese among the younger generation, and Processed cheese with improved taste has penetrated into the young children’s market. At this stage, cheese has gradually entered people’s daily life as a high-end product. The development of the domestic cheese industry has encountered many obstacles due to low-tech production technology restrictions, as well as consumption restrictions such as the fact that the people have not yet formed cheese eating habits and the difficulty of product promotion.
[0004] Cheese is usually divided into mature cheese, immature cheese and mold mature cheese. Mature cheese refers to the cheese that needs to undergo biochemical or physical changes to produce the characteristics of this type of cheese after production. The production of mature cheese usually requires a long period of maturation and the production process is complicated; The immature cheese refers to the cheese that can be eaten after production, and does not need to be matured for a long time, and the production process is greatly simplified. For example, the Chinese patent document CN108208187A discloses a kind of cream cheese and a preparation method using ultrasonic sterilization at room temperature to discharge whey , but both the prior art and the production of immature cheese in this technology require whey drainage to drain the moisture in the raw milk to concentrate the product, thus bringing capital investment in whey drainage equipment and hindering its industrial production , In addition, the process of excreting whey will also cause the loss of protein

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preparation example Construction

[0037]The method for preparing immature cheese of the present invention is aimed at the method for the above-mentioned immature cheese. The preparation method of the immature cheese uses raw milk and concentrated milk protein powder as nutrient raw materials, and after mixing with other raw materials, undergoes homogenization, sterilization and Fermentation and demulsification to obtain immature cheese. This method improves the nutritional index of the product by adding concentrated milk protein powder to raw milk, replacing the "subtractive" method of whey discharge in the prior art. In the preparation method No whey discharge operation is required, no protein loss will be caused, and the production process is greatly simplified, no investment in whey discharge equipment will be consumed, and production can be realized by using existing yogurt production equipment.

[0038] In the technical solution, preferably, step S1 is specifically:

[0039] S1a. Preheat raw milk to 50-55...

Embodiment 1

[0047] The immature cheese described in this example is made of the following components by mass fraction: 6% white sugar, 4% cream, 2% concentrated milk protein powder, 0.1% agar, 0.0001% rennet, and 0.004% starter , Raw milk 87.8959%.

[0048] Among them, the concentrated milk protein powder is the concentrated milk protein powder with the milk protein content ≥ 50%, specifically the concentrated milk protein powder produced by the German Laketop company; the agar is the gel strength of 50 ± 5g / cm 2 (20 DEG C, 1.5% solution) agar, specifically the agar produced by Java Biocolloid Company in Indonesia; chymosin is the rennet derived from cow stomach, specifically the natural animal rennet produced by Italy Colerich Company; The starter is a mixture of Lactococcus lactis subsp. lactic acid and Lactococcus lactis subsp. cruris in a ratio of 1:1, specifically using the starter produced by the Italian Dairy Research Center; the cream is cream with a fat content of 35%; the rest o...

Embodiment 2

[0058] The raw material of the immature cheese described in this example consists of the following mass fractions: 6% white sugar, 4% cream, 2% concentrated milk protein powder, 0.12% agar, 0.004% starter, and 87.876% raw milk.

[0059] Among them, the concentrated milk protein powder is the concentrated milk protein powder with the milk protein content ≥ 50%, specifically the concentrated milk protein powder produced by the German Laketop company; the agar is the gel strength of 50 ± 5g / cm 2 (20 DEG C, 1.5% solution) agar, specifically the agar produced by Java Biocolloid Company in Indonesia; chymosin is the rennet derived from cow stomach, specifically the natural animal rennet produced by Italy Colerich Company; The starter is a mixture of Lactococcus lactis subsp. lactic acid and Lactococcus lactis subsp. cruris in a ratio of 2:1, specifically using the starter produced by the Italian Dairy Research Center; the cream is cream with a fat content of 35%; the rest of the ingr...

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Abstract

The invention provides immature cheese and a preparation method thereof. Raw materials of the immature cheese comprise the following components in percentage by mass: 6-7% of white granulated sugar, 3.5-4.5% of diluted cream, 1.5-2.5% of concentrated milk protein powder, 0.05-0.15% of agar, 0-0.0005% of rennet, 0.002-0.006% of a starter and the rest of raw milk. The preparation method includes mixing the raw milk, concentrated milk protein powder, white granulated sugar, agar and diluted cream, and stirring to obtain a mixed material liquid; homogenizing and sterilizing the mixed material liquid, adding the starter and rennet for fermentation to obtain a fermented material liquid; demulsifying, cooling and bottle filling the fermented material liquid to obtain immature cheese. The immature cheese and the preparation method thereof have simple preparation process, do not contain whey drainage, avoid protein loss caused by whey drainage, and immature cheese can be produced by using the existing yogurt production equipment without adding whey drainage equipment and whey processing equipment.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to unripe cheese and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, cheese, as a high-nutrition dairy product, plays a pivotal role in the world's dairy industry. The taste of cheese can be mild or strong, showing great differences due to different types of products and different ripening periods, as well as the consumption scenarios, ranging from instant, accompaniment to leisure and entertainment. [0003] China is an emerging market for cheese consumption. Under the general trend of the rise of new retail and consumption upgrades, with the continuous improvement of people's awareness and demand for dairy products, the development of fast food and Western food has cultivated the acceptance of cheese among the younger generation, and Processed cheese with improved taste has penetrated into the young children’s market. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/04A23C19/032
CPCA23C19/04A23C19/0323
Inventor 吴晓文陈怡王亚威
Owner 北京优多爱特生物科技有限公司
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