CN101069530A - Cheese making method - Google Patents
Cheese making method Download PDFInfo
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- CN101069530A CN101069530A CN 200610078592 CN200610078592A CN101069530A CN 101069530 A CN101069530 A CN 101069530A CN 200610078592 CN200610078592 CN 200610078592 CN 200610078592 A CN200610078592 A CN 200610078592A CN 101069530 A CN101069530 A CN 101069530A
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Abstract
The present invention provides a preparation method of cheese. Said preparation method includes the following steps: regulating total dry content of fresh milk to 13-20% of its mass, homogenizing, sterilizing for 5-15 min at 85-95deg.C, adding milk coagulant into the milk according to the ratio of milk coagulant: milk=1:7-10(v/v), placing the milk mixture into an environment with 40-80deg.C and making fermentation for 30-60min, then post-maturing for 12-24h at 4-8deg.C so as to obtain the invented cheese. Besides, said invention also provides the milk coagulant used in said preparation method.
Description
Technical field
The present invention relates to field of food, specifically, relate to a kind of preparation method of cheese.
Background technology
The making of imperial palace cheese with eat the history that the centuries is arranged in China.Its preparation method is, uses ferment-fermented milk coagulant earlier, then milk coagulant added in the milk in proportion, add the hot fermentation certain hour after, the similar a kind of dairy products that solidify sour milk, jellied bean curd of the structural state that obtains.But the traditional manufacturing technique complexity is time-consuming, and the cheese storage life is short, and the frangible defective such as transportation that is not easy to of cheese structural state, makes this product only can make cheese by hand, and in speciality store's sale, has limited the suitability for industrialized production and the sale of this product.
Summary of the invention
(1) technical problem that will solve
The present invention is intended to propose a kind of method of improving the Production Time of the structural state of cheese, the shelf life that prolongs cheese, shortening cheese.
(2) technical scheme
In order to realize purpose of the present invention, the invention provides a kind of preparation method of cheese.
In the cheese-making process, the quality of milk coagulant directly affects the quality of cheese.The good ferment-fermented milk coagulant that obtains can be given strong aroma of cheese and fine and smooth structural state, and the ferment-fermented milk coagulant that obtains inferior can make cheese present acid, bad flavor and loose, coarse even rare soft structural state such as puckery, peppery.
Therefore the invention provides a kind of milk coagulant, can obtain by following method:
On Mucoraceae bacterial classification or aspergillus bacterium inoculation medium, be cultured to and cover with mycelia at 15～36 ℃ preferred 20～33 ℃, mycelium inoculation goes into to be cultured to culture medium 15～36 ℃ of preferred 20～33 ℃ of expansions in the culture medium and to cover with mycelia, continuing inoculation goes into to be cultured to media surface 15～36 ℃ of preferred 20～33 ℃ of expansions in the culture medium and to cover with mycelia, be seeded to the rice that cooks, preferred glutinous rice, inoculum concentration is Mi Zhiliang, 0.4～1% of preferred glutinous rice quality, after stirring, 28～32 ℃ of fermentations 1～2 day.Add quality subsequently for doing rice, the sterilized water that preferred dried glutinous rice is 2～4 times continues fermentation 6～8 days, with the zymotic fluid suction filtration, promptly.
Wherein, the preferred head mold of Mucoraceae bacterial classification, more preferably Rhizopus oryzae or Lu Shi Mucor, the preferred aspergillus of aspergillus bacterium, more preferably aspergillus oryzae.
The preferred mould of culture medium is used culture medium, more preferably potato agar solid slant medium or solid bran mass.
The present invention also provides a kind of preparation method of cheese, comprise the steps: the total dried content of fresh milk is adjusted to 13～20% of its quality, homogeneous, 85～95 ℃ of sterilizations, according to milk coagulant: milk=1: 7～10 (v/v, same dimensional unit) ratio is led to and is added milk coagulant in the milk, milk mixture is placed 40～80 ℃ of fermentations 30～60 minutes, then 4～8 ℃ of after-ripening 12～24 hours, promptly.
3～5% the sucrose that also comprises its quality in the wherein said fresh milk.
(3) beneficial effect
The preparation method of this cheese makes the structural state of cheese improve, and the cheese shelf life prolongs, and the Production Time of cheese shortens, and making the industry of cheese change into to produce becomes possibility.
The specific embodiment
Can further be expressly understood the present invention by specific embodiments of the invention given below, but following embodiment not a limitation of the invention.
The used culture medium preparation method of the present invention:
Potato agar solid slant medium: potato 200 grams, glucose 20 grams, agar 15 grams add water to 1000 milliliters, sterilize 20 minutes for 121 ℃.
The solid bran mass is to be base-material with the wheat bran, and water content 70-80% makes secondary medium and enlarges when cultivating, and the about 50ml of 250ml triangular flask that packs into makes three-stage culture medium and enlarges the about 100ml of 500ml triangular flask that packs into when cultivating.Sterilized 20 minutes for 121 ℃.
Bacterial classification is available from laboratory, Beijing ternary Group Plc technique center.
Embodiment 1
Rhizopus oryzae and aspergillus oryzae are seeded in respectively on the potato agar solid slant medium, cover with mycelia on 28 ℃ of pure culture to inclined-planes.In the solid bran mass, inoculate the mycelium of going into to be grown on the potato agar solid slant medium respectively, be cultured to the surface at 28 ℃ and cover with mycelia, this mycelium inoculation is continued to be cultured to media surface at 28 ℃ to the solid bran mass cover with mycelia, according to head mold: the ratio of aspergillus=7: 3, be seeded to the glutinous rice that cooks, inoculum concentration 0.5% is after stirring, 32 ℃ of fermentations 2 days.Adding quality subsequently is the sterilized water of 4 times in dried glutinous rice, continues fermentation 8 days.With the zymotic fluid suction filtration, the faint yellow supernatant liquid that obtains is milk coagulant.
Embodiment 2
Lu Shi Mucor and aspergillus oryzae are seeded in respectively on the potato agar solid slant medium, cover with mycelia on 15 ℃ of pure culture to inclined-planes.In potato agar solid slant medium, inoculate the mycelium of going into to be grown on the potato agar solid slant medium respectively, be cultured to the surface at 15 ℃ and cover with mycelia, this mycelium inoculation is continued to be cultured to media surface at 15 ℃ to the solid bran mass cover with mycelia, according to head mold: the ratio of aspergillus=8: 2, be seeded to the glutinous rice that cooks, inoculum concentration 0.5% is after stirring, 32 ℃ of fermentations 2 days.Adding quality subsequently is the sterilized water of 4 times in dried glutinous rice, continues fermentation 8 days.With the zymotic fluid suction filtration, the faint yellow supernatant liquid that obtains is milk coagulant.
Embodiment 3
Rhizopus oryzae and aspergillus oryzae are inoculated respectively on the solid bran mass, be cultured at 20 ℃ and cover with mycelia, mycelium inoculation goes into to be cultured to the solid bran mass 20 ℃ of expansions in the solid bran mass and to cover with mycelia, continuing inoculation goes into to be cultured to media surface 20 ℃ of expansions in the solid bran mass and to cover with mycelia, according to head mold: the ratio of aspergillus=5: 5 is seeded to the glutinous rice that cooks, inoculum concentration 1.0%, after stirring, 28 ℃ of fermentations 1 day.Adding quality subsequently is the sterilized water of 2 times in dried glutinous rice, continues fermentation 6 days.With the zymotic fluid suction filtration, the faint yellow supernatant liquid that obtains is milk coagulant.
Embodiment 4
Rhizopus oryzae and aspergillus oryzae are inoculated respectively on the solid bran mass, be cultured at 33 ℃ and cover with mycelia, mycelium inoculation goes into to be cultured to the solid bran mass 33 ℃ of expansions in the solid bran mass and to cover with mycelia, continuing inoculation goes into to be cultured to media surface 33 ℃ of expansions in the solid bran mass and to cover with mycelia, according to head mold: the ratio of aspergillus=2: 8 is seeded to the glutinous rice that cooks, inoculum concentration 1.0%, after stirring, 28 ℃ of fermentations 1 day.Adding quality subsequently is the sterilized water of 2 times in dried glutinous rice, continues fermentation 6 days.With the zymotic fluid suction filtration, the faint yellow supernatant liquid that obtains is milk coagulant.
Embodiment 5
Lu Shi Mucor and aspergillus oryzae are inoculated respectively on the solid bran mass, be cultured at 25 ℃ and cover with mycelia, mycelium inoculation goes into to be cultured to the solid bran mass 25 ℃ of expansions in the solid bran mass and to cover with mycelia, continuing inoculation goes into to be cultured to media surface 25 ℃ of expansions in the solid bran mass and to cover with mycelia, according to head mold: the ratio of aspergillus=3: 7 is seeded to the glutinous rice that cooks, inoculum concentration 0.7%, after stirring, 30 ℃ of fermentations 1 day.Adding quality subsequently is the sterilized water of 2 times in dried glutinous rice, continues fermentation 7 days.With the zymotic fluid suction filtration, the faint yellow supernatant liquid that obtains is milk coagulant.
Embodiment 6
The total dried content of fresh milk is adjusted to 13% of its quality, and adds 3% sucrose, homogeneous, 95 ℃ of pasteurizations 5 minutes.According to glutinous rice wine: the ratio of milk=1: 7 (v/v) is added glutinous rice wine in milk.Milk mixture is placed 80 ℃ of fermentations 50 minutes, promptly then 4 ℃ of after-ripening 24 hours.
Embodiment 7
The total dried content of fresh milk is adjusted to 17% of its quality, and adds 5% sucrose, homogeneous, 85 ℃ of pasteurizations 15 minutes.According to glutinous rice wine: the ratio of milk=1: 10 (v/v) is added glutinous rice wine in milk.Milk mixture is placed 40 ℃ of fermentations 30 minutes, promptly then 6 ℃ of after-ripening 12 hours.
Embodiment 8
The total dried content of fresh milk is adjusted to 20%, and adds 4% sucrose, homogeneous, 90 ℃ of pasteurizations 10 minutes.According to glutinous rice wine: the ratio of milk=1: 8 (v/v) is added glutinous rice wine in milk.Milk mixture is placed 60 ℃ of fermentations 60 minutes, promptly then 4 ℃ of after-ripening 18 hours.
Embodiment 9
The comparison of the cheese of the cheese of this method gained and additive method gained, experimental result sees Table 1.Contrast cheese is available from shop, market, Xin Dong An, Beijing " cheese Wei ".
The cheese of table 1 the inventive method preparation compares with contrast cheese performance
| Sample | The curdled milk time | Storage stability |
| The cheese of the inventive method preparation | 0.5～1 hour | 28 days local flavor no changes |
| Contrast cheese | 1～2 hour | 5～8 days local flavor no changes |
In addition cheese has been carried out subjective appreciation.The evaluation content mainly comprises following several respects: structural state, grow smell, and mouthfeel, whey is separated out situation.Standards of grading see Table 2, and evaluation result sees Table 3.
The subjective appreciation standard of table 2 cheese
| Score value | Mouthfeel | Grow smell | Whey is separated out situation | Structural state |
| 4～5 2.5～3.5 0～2 | Fine and smooth-coarse | Milk and aroma are strong, and it is lighter not have bad milk and aroma, the no bad peppery bad flavor that waits of sour and astringent hardship that has | Do not have seldom a large amount of | Even and solid curdled milk is even but shaky curdled milk is inhomogeneous, the cavity is arranged |
The subjective appreciation result of the cheese of table 3 the inventive method preparation
| Mouthfeel | Grow smell | Whey is separated out situation | Structural state | Total points | |
| The cheese of the inventive method preparation | 4.5 | 4.5 | 4.5 | 4.5 | 18 |
| Contrast cheese | 4.5 | 2 | 3 | 4 | 13.5 |
Be assessed as 5 people group evaluation results.
Claims (6)
1, a kind of milk coagulant, it is characterized in that obtaining: on Mucoraceae bacterial classification or aspergillus bacterium inoculation medium by following method, be cultured at 15～36 ℃ and cover with mycelia, mycelium inoculation goes into to be cultured to media surface 15～36 ℃ of expansions in the culture medium and to cover with mycelia, continuing inoculation goes into to be cultured to media surface 15～36 ℃ of expansions in the culture medium and to cover with mycelia, be seeded to the rice that cooks, inoculum concentration is the 0.4-1% of Mi Zhiliang, after stirring, 28～32 ℃ of fermentations 1～2 day, add quality subsequently for doing the sterilized water of 2～4 times in rice, continue fermentation 6～8 days, with the zymotic fluid suction filtration, promptly.
2, milk coagulant as claimed in claim 1, it is characterized in that: be cultured to mould at 20～33 ℃ and cover with mycelia with culture medium, mycelium inoculation is gone into mould and is covered with mycelia with being cultured to mould 20～33 ℃ of expansions in the culture medium with culture medium, continue to inoculate mould and cover with mycelia with being cultured to media surface 20～33 ℃ of expansions in the culture medium, be seeded to the glutinous rice that cooks, inoculum concentration is 0.4～1% of a glutinous rice quality, and adding quality is the sterilized water of 2～4 times in glutinous rice.
3, milk coagulant as claimed in claim 1 or 2 is characterized in that described bacterial classification is head mold or aspergillus, and described culture medium is potato agar solid slant medium or solid bran mass.
4, milk coagulant as claimed in claim 3 is characterized in that described Mucoraceae bacterial classification is Rhizopus oryzae or Lu Shi Mucor, and aspergillus bacterium is an aspergillus oryzae.
5, a kind of preparation method of cheese, it is characterized in that comprising the steps: that the total dried content with fresh milk is adjusted to 13～20% of its quality, homogeneous, 85～95 ℃ of sterilizations 5～15 minutes, according to milk coagulant: the ratio of milk=1: 7～10 (v/v) is added milk coagulant in milk, milk mixture is placed 40～80 ℃ of fermentations 30～60 minutes, then 4～8 ℃ of after-ripening 12～24 hours, promptly.
6, as the preparation method of cheese as described in the claim 5, it is characterized in that, also comprise 3～5% sucrose of its quality in the described fresh milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100785924A CN101069530B (en) | 2006-05-12 | 2006-05-12 | Cheese making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2006100785924A CN101069530B (en) | 2006-05-12 | 2006-05-12 | Cheese making method |
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| CN101069530A true CN101069530A (en) | 2007-11-14 |
| CN101069530B CN101069530B (en) | 2011-08-31 |
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| CN2006100785924A Active CN101069530B (en) | 2006-05-12 | 2006-05-12 | Cheese making method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518285B (en) * | 2009-03-30 | 2011-07-20 | 山东轻工业学院 | Method for producing cheese |
| CN102440297A (en) * | 2010-10-09 | 2012-05-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of cheese |
| CN103416489A (en) * | 2013-07-29 | 2013-12-04 | 上海理工大学 | Preparation method of soft cheese |
| CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
| CN103444878A (en) * | 2013-08-07 | 2013-12-18 | 光明乳业股份有限公司 | Preparation method of monascus sp. cheese and product thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300155B (en) * | 2013-06-14 | 2014-12-10 | 上海理工大学 | Preparation method of monascus soft cheese |
-
2006
- 2006-05-12 CN CN2006100785924A patent/CN101069530B/en active Active
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518285B (en) * | 2009-03-30 | 2011-07-20 | 山东轻工业学院 | Method for producing cheese |
| CN102440297A (en) * | 2010-10-09 | 2012-05-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of cheese |
| CN102440297B (en) * | 2010-10-09 | 2012-12-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of cheese |
| CN103416489A (en) * | 2013-07-29 | 2013-12-04 | 上海理工大学 | Preparation method of soft cheese |
| CN103416489B (en) * | 2013-07-29 | 2014-11-05 | 上海理工大学 | Preparation method of soft cheese |
| CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
| CN103444878A (en) * | 2013-08-07 | 2013-12-18 | 光明乳业股份有限公司 | Preparation method of monascus sp. cheese and product thereof |
| CN103431055B (en) * | 2013-08-07 | 2014-11-19 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
| CN103444878B (en) * | 2013-08-07 | 2015-03-11 | 光明乳业股份有限公司 | Preparation method of monascus sp. cheese and product thereof |
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| CN101069530B (en) | 2011-08-31 |
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