CN101406213B - Normal-temperature fresh-keeping milk cake - Google Patents
Normal-temperature fresh-keeping milk cake Download PDFInfo
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- CN101406213B CN101406213B CN2008102335682A CN200810233568A CN101406213B CN 101406213 B CN101406213 B CN 101406213B CN 2008102335682 A CN2008102335682 A CN 2008102335682A CN 200810233568 A CN200810233568 A CN 200810233568A CN 101406213 B CN101406213 B CN 101406213B
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Abstract
The invention relates to a normal temperature fresh-keeping cheese, which belongs to the technical field of food science. The cheese is prepared by the following steps: using a food additive pyrosulfate or sodium bisulfite and citric acid to prepare 1 to 3 percent aqueous solution anti-browning agent through evenly mixing according to the mass ratio of between 3 to 1 and 5 to 1; filtering and purifying raw milk, and boiling the raw milk in a boiler; diluting the prepared anti-browning agent for one to three times to be added into the raw milk of which the adding quantity is 9 to 15 percent ofthe mass of the raw milk, stirring the milk evenly until the milk is boiled again, and then adding a traditional fermentation acid water emulsion into the milk according to the conventional dosage tomake the cheese; and placing the cheese packaged by a retort pouch into a sterilized boiler, pressurizing and heating the cheese to 121 DEG C, maintaining the temperature for 20 to 30 minutes, opening the boiler to take out the cheese when the temperature of the sterilized boiler is dropped to below 80 DEG C, and placing the cheese in tap water quickly to cool the cheese to the normal temperatureto obtain the normal temperature fresh-keeping cheese of which the shelf life is more than half a year. The normal temperature fresh-keeping cheese has the advantages of good mouthfeel, low cost, andlong guarantee period, thus the normal temperature fresh-keeping cheese is particularly suitable for scale production of the cheese.
Description
Technical field:
The present invention relates to a kind of normal-temperature fresh-keeping milk cake, belong to technical field of food science.
Background technology:
The breast cake is one of Yunnan Province's three great tradition characteristic dairy products (newborn cake, breast fan and butter), the history in existing more than 500 year, and main product is in Goat Milk production sections such as Shilin county, Luliang County and Jianchuans, Dali.Because newborn cake is nutritious, taste is unique delicious, and instant can be cooked into various delicious dish, makes simply in addition, is subjected to liking of domestic and international people deeply.The breast cake has wide advantages for development and market prospects as a kind of traditional dairy products of high nutritive value.
Utilize lactoprotein to meet the solid principle of acid cure, usually the sour water that adopts spontaneous fermentation, nonstandardized technique production at present is as milk coagulant modified milk cake, and the mechanization and the standardization level of newborn cake production process are lower, cause newborn cake microbial contamination more, and shelf life of products is short.For better development breast cake industry, exploit market, in recent years newborn cake preservation technique some researchs have been carried out, obtained certain progress, patent (CN 1200240A) as inventions such as Wang Guilans: the goat milk cake that folk tradition is made carries out pasteurize, put into citric acid again, flood in the antistaling agent that edible component commonly used such as vitamin, salt is formed, make fresh-keeping goat milk cake through ultraviolet two-stage sterilization, soft vacuum package then, make the shelf-life extend to 2～March (under 4 ℃ of conditions) from 3～5 days.But for domestic and international market developing, the shelf-life is still short partially, and newborn cake preservation technique particularly commonly used at present all needs to be stored under the cold chain condition about 4 ℃, is unfavorable for market sale.
By literature search, do not see the open report identical with the present invention.
Summary of the invention:
The objective of the invention is to overcome the deficiency of prior art, provide that a kind of mouthfeel is good, cost is low, the normal-temperature fresh-keeping milk cake of long shelf-life.
The present invention adopts the high-temperature sterilization technology to kill microorganism and enzyme in the newborn cake, with the variation that physics and chemistry variation, enzymatic reaction and the microorganism of slowing down product causes, guarantees the quality of normal temperature condition lactogenesis cake; Use food additives pyrosulfate or sulphite, citric acid anti-browning agent to control the brown stain of newborn cake.Product of the present invention meets national standard, reaches more than 6 months in the following shelf-life of normal temperature condition.
Normal-temperature fresh-keeping milk cake of the present invention obtains through the following step:
A. anti-browning agent preparation: mix with food additives pyrosulfate or sodium hydrogensulfite and citric acid ratio, be made into 1%-3% aqueous solution anti-browning agent in mass ratio 3:1-5:1;
B. make newborn cake: behind the raw material milk filtering and impurity removing, put into saucepan and boil; The anti-browning agent water dilution for preparing is joined in the raw material milk for 1-3 times, and addition is the 9%-15% of raw material milk quality, stirs, and is boiled once more until breast, and the consumption according to routine adds traditional fermentation sour water milk coagulant then, makes newborn cake;
C. the high-temperature sterilization of newborn cake: will place autoclave with the good newborn cake of boil in bag packaging, and be forced into 121 ℃, and keep 20-30min, when pot temperature subject to sterilization is reduced to below 80 ℃, boil and take out newborn cake, and place running water rapidly, be cooled to normal temperature, promptly obtain normal-temperature fresh-keeping milk cake;
D. the newborn cake behind the high-temperature sterilization is preserved at normal temperatures, and its shelf-life reached more than half a year.
The present invention compared with prior art, it is good to have mouthfeel, cost is low, long shelf-life is convenient to the advantage that stores, transport and sell, the large-scale production of suitable especially newborn cake.
The specific embodiment:
Embodiment 1:
Normal-temperature fresh-keeping milk cake of the present invention obtains through the following step:
A. anti-browning agent preparation: mix with food additives pyrosulfite and citric acid ratio, be made into 1%-3% aqueous solution anti-browning agent in mass ratio 3:1;
B. make newborn cake: behind the raw material milk filtering and impurity removing, put into saucepan and boil; The anti-browning agent for preparing is joined in the raw material milk, and addition is 9.0% of a raw material milk quality, stirs, and is boiled once more until breast, and the consumption according to routine adds traditional fermentation sour water milk coagulant then, makes newborn cake;
C. the high-temperature sterilization of newborn cake: will place autoclave with the good newborn cake of boil in bag packaging, and be forced into 121 ℃, and keep 20min, when pot temperature subject to sterilization is reduced to below 80 ℃, boil and take out newborn cake, and place running water rapidly, be cooled to normal temperature, promptly obtain normal-temperature fresh-keeping milk cake;
D. the newborn cake behind the high-temperature sterilization is preserved at normal temperatures, and its shelf-life reaches half a year.
Embodiment 2:
Normal-temperature fresh-keeping milk cake of the present invention obtains through the following step:
A. anti-browning agent preparation: mix with food additives sodium hydrogensulfite and citric acid ratio, be made into 1%-3% aqueous solution anti-browning agent in mass ratio 4:1;
B. make newborn cake: behind the raw material milk filtering and impurity removing, put into saucepan and boil; The anti-browning agent dilution for preparing is joined in the raw material milk for 2 times, and addition is 12.5% of a raw material milk quality, stirs, and is boiled once more until breast, and the consumption according to routine adds traditional fermentation sour water milk coagulant then, makes newborn cake;
C. the high-temperature sterilization of newborn cake: will place autoclave with the good newborn cake of boil in bag packaging, and be forced into 121 ℃, and keep 25min, when pot temperature subject to sterilization is reduced to below 80 ℃, boil and take out newborn cake, and place running water rapidly, be cooled to normal temperature, promptly obtain normal-temperature fresh-keeping milk cake;
D. the newborn cake behind the high-temperature sterilization is preserved at normal temperatures, and its shelf-life reaches 8 months.
Embodiment 3:
Normal-temperature fresh-keeping milk cake of the present invention obtains through the following step:
A. anti-browning agent preparation: mix with food additives sodium hydrogensulfite and citric acid ratio, be made into 1%-3% aqueous solution anti-browning agent in mass ratio 5:1;
B. make newborn cake: raw material milk after filtration after the removal of impurities, is put into saucepan and boiled; The anti-browning agent dilution for preparing is joined in the raw material milk for 3 times, and addition is 14.5% of a raw material milk quality, stirs, and is boiled once more until breast, and the consumption according to routine adds traditional fermentation sour water milk coagulant then, makes newborn cake;
C. the high-temperature sterilization of newborn cake: will place autoclave with the good newborn cake of boil in bag packaging, and be forced into 121 ℃, and keep 30min, when pot temperature subject to sterilization is reduced to below 80 ℃, boil and take out newborn cake, and place running water rapidly, be cooled to normal temperature, promptly obtain normal-temperature fresh-keeping milk cake;
D. the newborn cake behind the high-temperature sterilization is preserved at normal temperatures, and its shelf-life reaches 10 months.
Claims (1)
1. normal-temperature fresh-keeping milk cake is characterized in that this normal-temperature fresh-keeping milk cake obtains through the following step:
A. anti-browning agent preparation: with food additives pyrosulfate or sodium hydrogensulfite and citric acid in mass ratio 3: 1-5: 1 ratio mixes, and is made into 1%-3% aqueous solution anti-browning agent;
B. make newborn cake: behind the raw material milk filtering and impurity removing, put into saucepan and boil; The anti-browning agent water dilution for preparing is joined in the raw material milk for 1～3 times, and addition is 9%～15% of a raw material milk quality, stirs, and is boiled once more until breast, and the consumption according to routine adds traditional fermentation sour water milk coagulant then, makes newborn cake;
C. the high-temperature sterilization of newborn cake: will place autoclave with the good newborn cake of boil in bag packaging, and be forced into 121 ℃, and keep 20-30min, when pot temperature subject to sterilization is reduced to below 80 ℃, boil and take out newborn cake, and place running water rapidly, be cooled to normal temperature, promptly obtain normal-temperature fresh-keeping milk cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102335682A CN101406213B (en) | 2008-11-14 | 2008-11-14 | Normal-temperature fresh-keeping milk cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102335682A CN101406213B (en) | 2008-11-14 | 2008-11-14 | Normal-temperature fresh-keeping milk cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101406213A CN101406213A (en) | 2009-04-15 |
| CN101406213B true CN101406213B (en) | 2011-11-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008102335682A Expired - Fee Related CN101406213B (en) | 2008-11-14 | 2008-11-14 | Normal-temperature fresh-keeping milk cake |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166052A (en) * | 2015-09-29 | 2015-12-23 | 李光明 | Waxberry milk cake and making method thereof |
| CN105145855A (en) * | 2015-10-26 | 2015-12-16 | 南陵百绿汇农业科技有限公司 | White poria health care fan-like cheese and making method |
| CN105360299A (en) * | 2015-12-13 | 2016-03-02 | 安徽联喆玉竹有限公司 | Fruit flavored milk cake and preparation method thereof |
| JP7287768B2 (en) * | 2018-09-28 | 2023-06-06 | 株式会社明治 | Containerized cheese manufacturing method and retort sterilization method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200240A (en) * | 1997-05-27 | 1998-12-02 | 中国科学院动物研究所石林风景名胜区管理局 | Preservation of goat milk cake, and tech. therefor |
| CN1366826A (en) * | 2001-12-21 | 2002-09-04 | 闻从新 | Prodution process of fresh-keeping milk sector and bait wire |
-
2008
- 2008-11-14 CN CN2008102335682A patent/CN101406213B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200240A (en) * | 1997-05-27 | 1998-12-02 | 中国科学院动物研究所石林风景名胜区管理局 | Preservation of goat milk cake, and tech. therefor |
| CN1366826A (en) * | 2001-12-21 | 2002-09-04 | 闻从新 | Prodution process of fresh-keeping milk sector and bait wire |
Non-Patent Citations (3)
| Title |
|---|
| 肖蓉等.乳饼保鲜方法的探讨.《中国乳品工业》.2007,第35卷(第9期),17-20. * |
| 虎砚颖等.山羊奶乳饼的工艺改进研究.《食品工业》.2005,(第4期),47-49. * |
| 赵电波等.加热酸凝鲜乳酪牛乳饼的研制.《食品与药品》.2007,第9卷(第12A期),41-42. * |
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| CN101406213A (en) | 2009-04-15 |
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Granted publication date: 20111130 Termination date: 20131114 |