CN101317607A - Method for processing acid cured cheese - Google Patents

Abstract

The invention provides a processing method for acid-coagulant cheese. The method provided by the invention comprises the steps as follows: TTC negative test is checked by sensing; after the test result is approved, the raw cow milk with the acidity of 18 degree T is checked and standardized; subsequently, the acid-coagulant cheese is obtained after the processes as follows: sterilizing, fermenting, cutting, whey draining by hoisting bags, putting into a die and forming, drying, squeezing and forming, etc. The acid-coagulant cheese provided by the invention has the advantages that the taste is suitable for most consumers in China, the processing method is easy to be handled and suitable for generalization and applicable for industrialized production and has strong palatability.

Description

A kind of processing method of acid cured cheese

Technical field:

The present invention relates to a kind of processing method of acid cured cheese.

Background technology:

Cheese is nutritious food, and the enterprise of present Chinese domestic production cheese is few, on the market cheese and Related product thereof seldom, production method also mainly is to follow external preparation method,

There is very long cheese production history in China, the cheese product of each ethnic group, as mongolian dried milk cake, the yoghourt knot of Kazak, the milk pimple of Tibetan, song draws, the breast fans of Bai nationality etc. are all very characteristic, but homecraft production is adopted in the production of these traditional cheese mostly, does not form scale output and stable market, many employing spontaneous fermentations, the characteristic cheese quality discrepancy of zones of different is very big.Can not satisfy the diversified demand of consumer spending.The milk pimple of produced in conventional processes is harder usually simultaneously, and taste is acid generally, and palatability is relatively poor, and a lot of consumers can not accept.

Summary of the invention:

The purpose of this invention is to provide the processing method that a kind of mouthfeel adapts to a kind of acid cured cheese that China's most consumers, processing method are easy to grasp, are fit to promote, palatability is strong.

The invention is characterized in by following method and realize

(1) preliminary treatment of raw milk:

Fresh milk requires color and luster, local flavor normally, not to contain antibiotic and other impurity, and acidity is 18 ° of T, carries out standardization: the butterfat of cow's milk is adjusted into 2.8-3.0%, and making butterfat percnetage is 0.74-0.76,

(2) sterilization of raw milk:

Standardized raw milk directly added carry out sterilization in the cheese groove, sterilization temperature is 85-95 ℃, and the time is 3-5min,

(3) add leavening and fermentation:

Cow's milk after subject to sterilization adds leavening after being cooled to 38-40 ℃, and addition is 3-5%, in the interpolation process, should add while stirring, fully stirs it is mixed, and at 38-42 ℃ of bottom fermentation, fermentation time is 3-5 hour,

(4) cutting, milk ejection is clear:

Curdled milk pH value after fermentation begins to cut when reducing to 4.4-4.5, with cheese knife curdled milk is cut into blockage about 1.2-1.5cm,

(5) the Pig milk ejection is clear:

Rise with the curdled milk bag of the gauze after the sterilization after will cutting, hang in temperature is 18-23 ℃ constant incubator and discharge whey, the Pig time is 20-24 hour,

(6) go into mold forming:

Discharge ziega gradation after the whey and pack in the mould, compression moulding gently,

(7) drying:

Cheese after the moulding is put into the far infrared baking oven, dry under 55-60 ℃ of temperature, be 18-20 hour drying time.

(8) packing:

Adopt the vacuum packaging of film plastic pocket,

(9) storage:

Room temperature storage, at least 3 months shelf-lifves, 0-4 ℃ of refrigeration at least 6 months.

Described leavening is Lactobacillus helveticus and thermophilic hammer mixed culture fermentation agent, and the ratio of the two is classified 1: 1 as, and addition is preferably 3.5-4.5%.

The acid cured cheese that provides of the present invention, mouthfeel adapt to that China's most consumers, processing method are easy to grasp, are fit to promote, palatability is strong, and its method is applicable to industrialization production.

The specific embodiment:

Embodiment 1:

(1) preliminary treatment of raw milk:

Fresh milk requires color and luster, local flavor normal, does not contain antibiotic and other impurity, and acidity is 18 ° of T, carries out standardization: the butterfat of cow's milk is adjusted into 2.8-%, and making butterfat percnetage is 0.74,

(2) sterilization of raw milk:

Standardized raw milk directly added carry out sterilization in the cheese groove, sterilization temperature is 85 ℃, and the time is 5min,

(3) add lactic acid bacteria fermenting agent and fermentation:

Add leavening when the cow's milk after subject to sterilization is cooled to 38 ℃, addition is 5%, in the interpolation process, should add while stirring, fully stirring mixes it, and fermentation time is 3 hours, leavening is Lactobacillus helveticus and thermophilic hammer mixed culture fermentation agent, and the ratio of the two is classified 1: 1 as.

(4) cutting, milk ejection is clear:

Curdled milk pH value after fermentation begins to cut when reducing to 4.4, with cheese knife curdled milk is cut into blockage about 1.2cm,

(5) the Pig milk ejection is clear:

Rise with the curdled milk bag of the gauze after the sterilization after will cutting, hang in temperature is 18 ℃ constant incubator and discharge whey, the Pig time is 24 hours,

(6) go into mold forming:

Discharge ziega gradation after the whey and pack in the mould, compression moulding gently,

(7) drying:

Cheese after the moulding is put into the far infrared baking oven, dry under 55 ℃ of temperature, be 20 hours drying time.

(8) packing:

Adopt the vacuum packaging of film plastic pocket,

(9) storage:

Room temperature storage, at least 3 months shelf-lifves, 0-4 ℃ of refrigeration at least 6 months.

Embodiment 2:

(1) preliminary treatment of raw milk:

Fresh milk requires color and luster, local flavor normal, does not contain antibiotic and other impurity, and acidity is 18 ° of T, carries out standardization: the butterfat of cow's milk is adjusted into 3.0%, and making butterfat percnetage is 0.76,

(2) sterilization of raw milk:

Standardized raw milk directly added carry out sterilization in the cheese groove, sterilization temperature is 95 ℃, and the time is 3min,

(3) add lactic acid bacteria fermenting agent and fermentation:

When being cooled to 40 ℃, adds in the cow's milk after subject to sterilization leavening, addition is 3%, in the interpolation process, should add while stirring, fully stirring mixes it, fermentation time is 3 hours, and leavening is to separate Lactobacillus helveticus and the thermophilic hammer mixed culture fermentation agent that obtains from the national dairy products in Xinjiang, and the ratio of the two is classified 1: 1 as.

(4) cutting, milk ejection is clear:

Curdled milk pH value after fermentation begins to cut when reducing to 4.5, with cheese knife curdled milk is cut into blockage about 1.5cm,

(5) the Pig milk ejection is clear:

Rise with the curdled milk bag of the gauze after the sterilization after will cutting, hang in temperature is 23 ℃ constant incubator and discharge whey, the Pig time is 20 hours,

(6) go into mold forming:

Discharge ziega gradation after the whey and pack in the mould, compression moulding gently,

(7) drying:

Cheese after the moulding is put into the far infrared baking oven, dry under 60 ℃ of temperature, be 18 hours drying time.

(8) packing:

Adopt the vacuum packaging of film plastic pocket,

(9) storage: room temperature storage, at least 3 months shelf-lifves, 0-4 ℃ of refrigeration at least 6 months.

Claims (2)

1, a kind of processing method of acid cured cheese is characterized in that being realized by following method

(1) preliminary treatment of raw milk:

The raw material cow's milk TTC test of producing cheese is negative, measures acidity for being 18 ° of T, and carry out standardization: the butterfat of cow's milk is adjusted into 2.8-3.0%, and making butterfat percnetage is 0.74-0.76,

(2) sterilization of raw milk:

Standardized raw milk directly added carry out sterilization in the cheese groove, sterilization temperature is 85-95 ℃, and the time is 3-5min,

(3) add leavening and fermentation:

Cow's milk after subject to sterilization adds leavening after being cooled to 38-40 ℃, and addition is 3-5%, and after stirring, at 38-42 ℃ of bottom fermentation, fermentation time is 3-5 hour,

(4) cutting, milk ejection is clear:

Curdled milk pH value after fermentation is when reducing to 4.4-4.5, and curdled milk is cut into the blockage of 1.2-1.5cm,

(5) the Pig milk ejection is clear:

Rise with the curdled milk bag of the gauze after the sterilization after will cutting, hang in temperature is 18-23 ℃ constant incubator and discharge whey, the Pig time is 20-24 hour,

(6) go into mold forming:

Discharge ziega gradation after the whey and pack in the mould, compression moulding gently,

(7) drying:

Cheese after the moulding is put into the far infrared baking oven, dry under 55-60 ℃ of temperature, be 18-20 hour drying time.

2, the processing method of acid cured cheese as claimed in claim 1 is characterized in that described leavening is Lactobacillus helveticus and thermophilic hammer mixed culture fermentation agent, and the ratio of the two is classified 1: 1 as, and addition is 3.5-4.5%.