CN101313720B - Soft fermentation camel milk cheese preparation method - Google Patents
Soft fermentation camel milk cheese preparation method Download PDFInfo
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- CN101313720B CN101313720B CN2008100629408A CN200810062940A CN101313720B CN 101313720 B CN101313720 B CN 101313720B CN 2008100629408 A CN2008100629408 A CN 2008100629408A CN 200810062940 A CN200810062940 A CN 200810062940A CN 101313720 B CN101313720 B CN 101313720B
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- 235000020248 camel milk Nutrition 0.000 title claims abstract description 35
- 235000013351 cheese Nutrition 0.000 title claims abstract description 35
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- 230000004151 fermentation Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000005862 Whey Substances 0.000 claims abstract description 19
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 19
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 19
- 241000282836 Camelus dromedarius Species 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 210000000481 breast Anatomy 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
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- 210000004080 milk Anatomy 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 12
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- 241000894006 Bacteria Species 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
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- 238000004140 cleaning Methods 0.000 claims description 3
- 244000144980 herd Species 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
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- 229930003268 Vitamin C Natural products 0.000 abstract description 3
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- 102000040350 B family Human genes 0.000 description 1
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- 241000282828 Camelus bactrianus Species 0.000 description 1
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Abstract
The invention discloses soft fermented camel milk cheese and a preparation method thereof. The soft fermented camel milk cheese is prepared by taking fresh camel milk as a raw material through purification, sterilization, inoculation and fermentation, curd scratch, whey drainage, expression forming and vacuum package. The soft fermented camel milk cheese provides convenience for packaging, carrying and transporting camel milk products, prolongs the quality guarantee period of sour camel milk products, reserves nutritional compositions of camel milk to the maximum degree, and gives play to the nutritive value and the food therapy health care function of the soft fermented camel milk cheese. Moreover, the soft fermented camel milk cheese contains rich camel milk proteins, fats and unsaturated fatty acids, mineral substances, vitamin C, vitamin B and so on, maintains the prior flavor and nutritive materials of sour camel milk, and not only can meet the special nutritional and health care requirements of partial consumers with the special trophicity and the special functionality of the soft fermented camel milk cheese, but also can increase income of herders and actively promote the protection and the development of the camel industry.
Description
Technical field
The present invention relates to the livestock products processing technique field, specifically a kind of is raw material is made the camel milk cheese goods through fermentation, milk ejection squeezing clearly, moulding, packing preparation method with hunchbacked breast.
Technical background
Two-humped camel mainly is distributed in animal husbandry area half-desert, desert and desert regions such as Alashan League, the Inner Mongol, the north, Bayan nur city, Xilinguole League western part and Xinjiang Uygur autonomous region in China, being the domestic animal that the desert area herdsman mainly raises, also is one of main source of desertification area herdsman's milk deli.Existing research report confirms the trophic component of camel breast and not second to people's milk, milk, goat milk, even some composition content is better than above-mentioned newborn class, for example: except that being rich in vitamin C, camel milk also contains unrighted acid, iron and the Cobastab of a large amount of needed by human body.Camel milk is comparatively strange for many people, but it has been regarded as an irreplaceable nutriment in many countries.In Russia, Mongolia, Kazakhstan and India, the doctor recommends weakly patient with it as a kind of prescription; In Africa, people often advise that aids patient drinks camel milk, with the raising immunity of building up health.
Along with improving constantly of people's quality of life, the consumption figure of various dairy products is also presented the trend that increases year by year.Especially in recent years, China's dairy industry fast development, market also strengthens day by day to diversification, the functionalization demand of dairy products kind.If can develop and utilize to hunchbacked breast; be processed into hunchbacked dairy products; not only can be with its distinctive nutrition and functional; when enriching the dairy products kind, satisfy part consumer's special dietary and health care needs; and can also increase income, and the hunchbacked positive impetus that already has is supported in protection, development for local herdsman.
Summary of the invention
It is the preparation method that raw material is processed into soft fermentation camel milk cheese with fresh hunchbacked breast that technical problem to be solved by this invention is to provide a kind of, it makes cheese with the fresh hunchbacked breast of liquid state, for the deep processing and utilization of camel breast is opened up new approach, be convenient to simultaneously hunchbacked dairy products packing, carry and transport, prolong the quality guarantee period of sour camel milk product, farthest keep the nutritional labeling of camel breast, bring into play its nutritive value and food therapy health effect.
For solving the problems of the technologies described above, the preparation method of a kind of soft fermentation camel milk cheese of the present invention comprises the steps:
1, the collection of fresh camel breast: will herd the hunchbacked breast of forcing down at the family and be cooled to 10 ℃ rapidly, rotten to prevent self-souring; Hunchbacked breast is collected processing factory, measure pH value and acidity, i.e. pH value 6.2～6.5,16～18 ° of T of acidity;
2, purify: the fresh camel breast that will collect is removed impurity such as macroscopic larger particles foreign matter or camel hair through the multilayer filtered through gauze, again through the centrifugal mechanical admixture of removing of centrifugal milk clarifier, and clean breast;
3, sterilization: the camel breast with behind the clean breast, be heated to 80 ℃～85 ℃, after 15min～20min sterilization, be cooled to 42 ℃～43 ℃;
4, inoculation fermentation: with lactic acid bacteria fermenting agent, according to 2% (V/V) inoculation, 42 ℃～43 ℃ temperature conditions keep the static fermentation of constant temperature down, make its acidity reach 110 ° of T～120 ° T;
5, the broken grumeleuse of cutting: the curdled milk that will reach suitable hardness with cutting knife cuts into fritter, and its particle diameter is 1cm～2cm, then heating or stir gently so that whey is separated; Because curdled milk is constantly being stirred in cutting process, do not surpass 10min clipping time;
6, milk ejection is clear: do not stir after the cutting curdled milk, but open the clear valve of the milk ejection that has filter screen the whey of having separated is got rid of naturally; When whey drains into to a certain degree, stir curdling and make its fusion soon;
7, squeezing moulding: will get rid of that the hunchbacked curdling of whey is packaged goes into to squeeze mould, and place on the hydraulic squeezing press and squeeze, and further get rid of whey and make its moulding;
8, vacuum packaging: will squeeze the transparent wrapper bag that the camel milk cheese of moulding is packed into and disinfected, and, put preservation maturation in 15 ℃ of environment through vacuum seal packing machine packaging seal.
The preparation method of above-mentioned a kind of soft fermentation camel milk cheese, described lactic acid bacteria fermenting agent is the mixed culture fermentation agent with lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) preparation.
The preparation method of above-mentioned a kind of soft fermentation camel milk cheese, when the whey emptying, it is fast to stir curdling, add 5%～8% through cleaning, boil the raisins of 5min sterilization processing.
Because the present invention adopts technique scheme, it has the following advantages: with the fresh camel breast of liquid state, make cheese through steps such as collection, purification, sterilization, cooling, inoculating lactic acid bacterium fermentation, the cleer and peaceful squeezing moulding of milk ejection, made things convenient for hunchbacked dairy products packing, carry and transport, prolonged the quality guarantee period of sour camel milk product, farthest keep the nutritional labeling of camel milk, bring into play its nutritive value and food therapy health effect.The camel milk cheese of the present invention's preparation contains abundant hunchbacked lactoprotein, fat and unrighted acid, mineral matter, vitamin C and B family vitamin etc., and has kept sour camel original local flavor of milk and nutriment.It not only can when enriching the dairy products kind, satisfy part consumer's special dietary and health care needs, and can also increase income for the herdsman with its distinctive nutrition and functional, the camel industry is supported in protection, development have positive impetus.
Description of drawings
Fig. 1 is preparation technology's flow chart of camel milk cheese of the present invention;
Fig. 2 is preparation technology's flow chart of raisins camel milk cheese of the present invention.
The specific embodiment:
Below in conjunction with drawings and Examples the present invention is further described.
Embodiment 1: soft fermentation camel milk cheese, adopt following method to be prepared from: will herd the hunchbacked breast of forcing down at the family and be cooled to 10 ℃ (can adopt methods such as frozen water cooling or refrigerant tank cooling) rapidly, rotten to prevent self-souring; Hunchbacked breast is collected processing factory, measures pH value and acidity, promptly the pH value be 6.2～6.5,16～18 ° of T of acidity; The bright camel breast of 100kg is pumped in the cold-storage jar after the multilayer filtered through gauze, stir, behind the centrifugal clean breast of milk clarifier, squeeze in the interlayer cheese vat, be heated with stirring to 80 ℃ (can be controlled in 80 ℃～85 ℃ scopes), after 15min～20min sterilization, cold water is cooled to 42 ℃～43 ℃.Inoculation fermentation is by the mixed culture fermentation agent 2kg (also can use commercial direct putting type lactic acid bacteria fermenting agent) of lactobacillus bulgaricus (Lactobacillus bulgaricus) and streptococcus thermophilus (Streptococcus thermophilus) preparation, and, make its acidity reach 110 ° of T～120 ° T in the static fermentation of maintenance constant temperature down of 42 ℃～43 ℃ temperature conditions.Then, curdling is cut into the fritter of particle diameter 1cm～2cm soon, be heated to 55 ℃ and quicken separating out of wheys with the cheese cutting knife.Along with separating out gradually of whey, open the valve discharge whey that the cheese vat bottom has filter screen.Whey eliminating amount is generally 30%～50% of hunchbacked newborn volume.It is fast to stir curdling then, the dress mould, and through the hydraulic squeezing press squeezing, the further clear and moulding of milk ejection.The moisture 44%～46% of cheese; The pH value is 5.0～5.3.Subsequently, the vacuum packaging of packing in the transparent Air Proof Packing pack of sterilization of the cheese of moulding is sealed, put and carry out in 15 ℃ of environment that preservation is ripe can produce in 6 weeks.
Embodiment 2:
The bright camel breast of 100kg is pumped in the cold-storage jar after the multilayer filtered through gauze, stir, behind the centrifugal clean breast of milk clarifier, squeeze in the interlayer cheese vat, be heated with stirring to 83 ℃, after 15min～20min sterilization, cold water is cooled to 42 ℃～43 ℃.Inoculation fermentation is by the mixed culture fermentation agent 2kg (also can use commercial direct putting type lactic acid bacteria fermenting agent) of Lactobacillus bulgaricus and Streptococcusthermophilus preparation, and, make its acidity reach 110 ° of T～120 ° T in the static fermentation of maintenance constant temperature down of 42 ℃～43 ℃ temperature conditions.Then, curdling is cut into the fritter of particle diameter 1cm～2cm soon, be heated to 55 ℃ and quicken separating out of wheys with the cheese cutting knife.Along with separating out gradually of whey, open the valve discharge whey that the cheese vat bottom has filter screen.When treating the whey emptying, it is fast to stir curdling, add 5%～8% through cleaning, boil the high-quality raisins of 5min sterilization processing, fully adorn mould behind the stirring and evenly mixing, through the hydraulic squeezing press squeezing, the further clear and moulding of milk ejection.Subsequently, with the cheese of moulding pack into the sterilization transparent air-locked packaging bag in vacuum packaging seal, put in 15 ℃ of environment and carry out the preservation maturation, make hunchbacked newborn raisins cheese.
Claims (4)
1. the preparation method of a soft fermentation camel milk cheese is characterized in that, it comprises the steps:
(1), the collection of fresh camel breast: will herd the hunchbacked breast of forcing down at the family and be cooled to 10 ℃ rapidly, and collect processing factory, and measure pH value and acidity;
(2), purify: the fresh camel breast that will collect is removed impurity such as macroscopic larger particles foreign matter or camel hair through the multilayer filtered through gauze, and is again through the centrifugal mechanical admixture of removing of centrifugal milk clarifier, clean newborn;
(3), sterilization: the camel breast with behind the clean breast, be heated to 80 ℃～85 ℃, after 15min～20min sterilization, be cooled to 42 ℃～43 ℃;
(4), inoculation fermentation: with lactic acid bacteria fermenting agent, according to 2% inoculation, 42 ℃～43 ℃ temperature conditions keep the static fermentation of constant temperature down, make its acidity reach 110 ° of T～120 ° T;
(5), the broken grumeleuse of cutting: the curdled milk that will reach suitable hardness with cutting knife cuts into fritter, and its particle diameter is 1cm～2cm, then heating or stir gently so that whey is separated;
(6), milk ejection is clear: open the clear valve of the milk ejection that has filter screen, the whey of having separated is got rid of naturally; When whey drains into to a certain degree, stir the curdling piece and make its fusion;
(7), squeezing moulding: will get rid of that the hunchbacked curdling of whey is packaged goes into to squeeze mould, and place on the hydraulic squeezing press and squeeze, and further get rid of whey and make its moulding;
(8), vacuum packaging: will squeeze the transparent wrapper bag that the camel milk cheese of moulding is packed into and disinfected, and, put preservation maturation in 15 ℃ of environment through vacuum seal packing machine packaging seal.
2. the preparation method of a kind of soft fermentation camel milk cheese as claimed in claim 1 is characterized in that, described lactic acid bacteria fermenting agent is the mixed culture fermentation agent with lactobacillus bulgaricus and streptococcus thermophilus preparation.
3. the preparation method of a kind of soft fermentation camel milk cheese as claimed in claim 1 or 2 is characterized in that, is no more than 10min the clipping time of broken grumeleuse.
4. the preparation method of a kind of soft fermentation camel milk cheese as claimed in claim 1 or 2 is characterized in that, when the whey emptying, stirs the curdling piece, add 5%～8% through cleaning, boil the raisins of 5min sterilization processing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100629408A CN101313720B (en) | 2008-07-05 | 2008-07-05 | Soft fermentation camel milk cheese preparation method |
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| CN2008100629408A CN101313720B (en) | 2008-07-05 | 2008-07-05 | Soft fermentation camel milk cheese preparation method |
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| CN101313720B true CN101313720B (en) | 2010-10-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315067A (en) * | 2013-06-20 | 2013-09-25 | 布尔津县诺干乳业有限公司 | Production process of cheese |
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| CN102100258B (en) * | 2010-12-22 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | Low-fat milk curd and preparation method thereof |
| CN102845533A (en) * | 2011-06-27 | 2013-01-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of nutritional cheese for infants aged from 12 months to 36 months |
| CN103082018B (en) * | 2013-01-24 | 2018-06-22 | 山东省农业科学院畜牧兽医研究所 | A kind of almond goat cheese and preparation method thereof |
| CN103549023A (en) * | 2013-11-15 | 2014-02-05 | 吉林省农业科学院 | Method for quickly producing traditional cow milk solids |
| CN105010555A (en) * | 2014-04-25 | 2015-11-04 | 新疆瑞源乳业有限公司 | Preparation method of nut cheese |
| US9623057B1 (en) | 2016-02-16 | 2017-04-18 | King Saud University | Method of making a fermented dairy product from camel milk |
| CN109463457A (en) * | 2018-11-12 | 2019-03-15 | 张晓丽 | A kind of plain chocolate casein block production technology |
| CN109463509A (en) * | 2018-12-13 | 2019-03-15 | 新疆旺源生物科技集团有限公司 | A kind of camel cheese sugar and preparation method thereof |
| CN112514989B (en) * | 2020-11-30 | 2023-06-02 | 重庆市天友乳业股份有限公司 | Preparation method of yoghurt for preventing whey from separating out |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315067A (en) * | 2013-06-20 | 2013-09-25 | 布尔津县诺干乳业有限公司 | Production process of cheese |
| CN103315067B (en) * | 2013-06-20 | 2015-02-18 | 布尔津县诺干乳业有限公司 | Production process of cheese |
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Application publication date: 20081203 Assignee: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL CO., LTD. Assignor: Chen Gangliang Contract record no.: 2013650000037 Denomination of invention: Soft fermentation camel milk cheese preparation method Granted publication date: 20101013 License type: Exclusive License Record date: 20131029 |
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Effective date of registration: 20181127 Address after: 836400 Aletai Road, Fuhai County, the Xinjiang Uygur Autonomous Region Patentee after: XINJIANG WANGYUAN CAMEL MILK INDUSTRIAL CO., LTD. Address before: 314000 31 Jilin Road, Ma Qiao Town, Wang Dian Town, Xiuzhou District, Jiaxing, Zhejiang Patentee before: Chen Gangliang |
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