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Ester-flavor mould cheese and preparation method thereof

A technology of ester fragrant mold and cheese, which is applied in the field of cheese product preparation, can solve the problems of long production cycle, etc., and achieve the effect of improving rough texture, soft and dense texture, and easy control of fermentation conditions

Active Publication Date: 2022-03-01
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(3) Special techniques and conditions are required to produce ester-flavored mold cheese with stable quality, but the existing ester-flavored mold cheese generally has the problem of long production cycle

Method used

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  • Ester-flavor mould cheese and preparation method thereof
  • Ester-flavor mould cheese and preparation method thereof
  • Ester-flavor mould cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A ester Fragile Macro, is prepared according to the following steps:

[0038] (1) Preparation of raw materials: 100ml of fresh milk was sterilized at 75 ° C for 15 s, cooled to 37 ° C;

[0039] (2) Add 3% white sugar by mass of fresh milk, stir well;

[0040] (3) Add 1.5% lactic acid bacteria fermentation agent, stir well, fermentation of 1.5 h at 37 ° C;

[0041] (4) Add 0.02% saturated CaCl 2 Aqueous solution, mix well;

[0042] (5) Sequentially adding alcohol yeast suspension and producing yeast suspension, and paste the yeast and the fragrant yeast are inoculated by mass ratio of 2: 1, and the total inoculation amount of the two is 0.6%, stirred evenly;

[0043] Among them, the yield yeast suspension and the fragrant yeast suspension are cultured in liquid YPD medium after passing into liquid YPD medium, at 28-30 ° C, 180 rpm in fluid YPD medium, 180 rpm in liquid YPD medium. 24h, repeated cleaning of the resulting bacterial suspension was repeatedly cleaned and adjuste...

Embodiment 2

[0056] A esteric bacteria cheese, different from Example 1 lies in the amount of yeast after the activation of 0.3%, and the yield yeast is composed of 1: 1 mass than 1: 1 mass.

Embodiment 3

[0058] A esteric bacteria cheese, different from Example 1 lies in the amount of yeast after activation at the time of preparation of 1.5%, and the wine yeast and the fragrant yeast are composed of 1: 2.

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Abstract

The invention relates to the technical field of preparation of cheese products, and particularly discloses ester-flavor mould cheese and a preparation method thereof. The ester-flavor mould cheese is prepared from the following raw materials in parts by weight: 100 to 120 parts of dairy products, 1 to 5 parts of white granulated sugar, 0.5 to 2.5 parts of lactic acid bacteria leavening agents, 0.02 to 0.1 part of saturated CaCl2 aqueous solution, 0.3 to 1.5 parts of saccharomycetes, 0.1 to 0.9 part of geotrichum candidum and 0.05 to 0.45 part of chymosin. According to the invention, anaerobic fermentation and aerobic fermentation are combined by adding saccharomycetes, so that the cheese has unique ester flavor and a special appearance structure; and by internally inoculating geotrichum candidum, the original processing mode of the mould cheese is improved, and the mould cheese is endowed with unique flavor and structural characteristics.

Description

Technical field [0001] The present invention relates to the field of preparation of cheese products, and there is a specific disclosure of which is disclosed in the art of ester. Background technique [0002] Cheese, but also known as cheese, cheese. It is a raw or fermented mature dairy product made of cow (sheep) milk, cream, partial skim, cheese milk, or these products. [0003] Cheese products are welcomed by consumers in recent years. At present, there are re-cheese, natural cheese, etc. in China. In recent years, the consumption level of cheese products in my country has increased year by year, and consumers have increased. However, ester fragrant mold cheese products have fewer appearances. [0004] Make the cheese products have ester flavor to overcome many problems in industrial production, mainly reflected in the following aspects: (1) The increase in yeast added in the production and processing is large, It is determined that the yeast added can make the obtained chees...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/064A23C19/09
CPCA23C19/032A23C19/0325A23C19/09A23C19/064
Inventor 史海粟武俊瑞田文雪任慧玲姜珊珊皮钰珍乌日娜阎亦然
Owner SHENYANG AGRI UNIV
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