CN101502289B - Method for producing peanut cheese and peanut yoghurt - Google Patents
Method for producing peanut cheese and peanut yoghurt Download PDFInfo
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- CN101502289B CN101502289B CN2009100739633A CN200910073963A CN101502289B CN 101502289 B CN101502289 B CN 101502289B CN 2009100739633 A CN2009100739633 A CN 2009100739633A CN 200910073963 A CN200910073963 A CN 200910073963A CN 101502289 B CN101502289 B CN 101502289B
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Abstract
The present invention discloses a method for producing cheese and yoghurt which uses the high-protein and high-fat peanut or partially degreased peanut through the procedures of milk producing, fermenting, milk coagulating, etc. The method comprises the following steps: (1) preparing peanut milk with a weight proportion of 1: 5-7.0 between the peanut kernel or degreased peanut kernel and water; (2) mixing 80-90% of peanut milk, 5-8% of sucrose, 2-3% of ferment accelerating agent and 0-13% of milk to uniform for sterilizing; and (3) adding the spawn into the sterilized material for fermenting. According to the invention, the fermentation material is added with ferment accelerating agent. The fermenting only requires 2-3 hours and is 1/3-1/4 of the time when the ferment accelerating agent is not added. The ferment speed is greatly increased. The product of the invention has no cowy smell or saline taste of the foreign cheese, is moderate in fragrant taste and sweet taste, and is suitable for the dietary habit of countrymen.
Description
Technical field
The invention belongs to technical field of food science, particularly a kind of is major ingredient with high protein, high-fat peanut or partially skimmed peanut, through making breast, the method for explained hereafter cheese such as fermentation, curdled milk and yogurt.
Background technology
According to the World Food Programme's statistics, 2005,1,800 ten thousand tons of global cheese total outputs, kind has thousands of kinds more than.Europe year pre-capita consumption 18Kg cheese product, and China only 1.5 restrains in present year per capita.Pursue its reason, mainly be that China is that agricultural is founded a state, the people are based on grain, have a large population and a few land suitable region of supporting milk cow still less, at present national per capita milk amount only be the whole world per capita 1/5, overwhelming majority milk is used for processing milk powder, also is not enough to the annual several ten million infant's needs of supply, also wants a large amount of milk powder of import; Another major reason is that " foreign cheese " smell of mutton is too dense, becomes flavor excessive, is not suitable for Chinese eating habit, has restricted it in Development in China.
Peanut contains several mineral materials and vitamins such as abundant lecithin and potassium, calcium, zinc, has the human senility of preventing, promotes brain cell development and prevents multiple effectiveness such as artery sclerosis.Replace most of cow's milk to prepare cheese with peanut emulsion, not only can make cheese have the health care and the delicate fragrance of peanut, reduce the cow's milk smell of having a strong smell, adapt to compatriots' taste, also made full use of peanut resource.
The Jing Ying of battalion etc. discloses a kind of preparation technology (Dairy Processing, 2006,8,50) of peanut emulsion cow's milk process cheese, and this method has added 0.08% CaCl in cow's milk and peanut emulsion
2With 0.2% rennin saline solution,, determine to add 20% peanut emulsion and can obtain effect preferably, CaCl according to the influence of the addition of peanut emulsion to curdled milk time and curd strength
2Addition with 0.06% for suitable.
Yang Baojin etc. disclose one and have cultivated peanut and mix the technology (modern food science and technology, 2007,23,51) of newborn cheese, and this technology peanut emulsion addition only is 10%, leavening 0.01%, renin 0.0025%, CaCl
20.06%.
The low deficiency of preparation technology's ubiquity peanut emulsion addition of present disclosed peanut cheese generally only is 10～20%.
Summary of the invention
The purpose of this invention is to provide a kind of peanut emulsion addition height, peanut cheese with short production cycle and yogurt production technology.
One production method of cultivating peanut cheese comprises the steps:
(1) be 1: 5～7.0 preparation peanut emulsion with weight ratio with shelled peanut or defatted peanut benevolence and water;
(2) be that 80～90% peanut emulsion, 5～8% sucrose, 2～3% fermentation accelerants, 0～13% milk mix sterilization with percetage by weight, described fermentation accelerant is natrium citricum, sodium phosphate trimer and glucose, and its weight ratio is 1～3: 1～3: 2～6;
(3) insert strain fermentation in above-mentioned sterilization material, inoculum concentration is 1～1.5%, ferments 0.8～1.5 hour; Described fermented bacterium be Lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus by 2～4: 1～2: 1～2 Mixed Microbes;
(4) in tunning, add 0.06～0.08% CaCl
2, 0.3～0.5% abomasum renin, chymopapain or microbial rennet leave standstill and promptly form curdled milk.
A kind of production method of arachidic acid cheese comprises the steps:
(1) be 1: 5～7.0 preparation peanut emulsion with weight ratio with shelled peanut or defatted peanut benevolence and water;
(2) be that 80～90% peanut emulsion, 5～8% sucrose, 2～3% fermentation accelerants, 0～13% milk, 0.3～0.4% yoghourt stabilizer mix sterilization with percetage by weight, described fermentation accelerant is natrium citricum, sodium phosphate trimer and glucose, and its weight ratio is 1～3: 1～3: 2～6;
(3) insert strain fermentation in above-mentioned sterilization material, inoculum concentration 3～3.5% was fermented 3～3.5 hours, and pH 4.6～4.4 forms curdled milk naturally, described fermented bacterium be lactobacillus bulgaricus, streptococcus thermophilus by 1～2: 2～4 Mixed Microbes;
Advantage of the present invention and good effect:
1, raw material of the present invention is mainly for peanut emulsion, rather than cow's milk;
2, add fermentation accelerant in the fermentation material, fermentation only needs 2～3 hours, is not add 1/3～1/4 of this agent, improves fermenting speed greatly;
3, the product the sort of smell of mutton that do not have foreign cheese with become flavor, fragrant and sweet moderate, be fit to the product of compatriots' eating habit;
4, product cost is lower by 30～40% than foreign cheese, but protein, fatty higher slightly than foreign cheese.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
As shown in Figure 1, specific implementation process of the present invention is as follows:
1, the pretreating process of raw material is same as the prior art, specific as follows: from market purchasing to shelled peanut in batch, shelled peanut will be at rolling oven (electric formula, coal formula) with 110～120 ℃, baking 10～20min, remove bilgy odour, the enzyme flavouring that goes out, cooling enters peeling machine slightly then, remove the red skin more than 95%, red micromicro is received and is amassed pharmacy; Blanched groundnut kernel is put into pH 8～8.5 ponds and is soaked 6～12h, and winter is long, and summer is short, and water cleaning two times is stand-by then.
2, system breast: with shelled peanut dry weight 1: 5～7.0 water yields that are as the criterion, carry milk with slurry slag separator with 85～95 ℃ of hot water mills, slag carries out mill second time, to improve crushing juice rate, go into the colloid mill fine grinding then once, squeeze in the Cooling or heating jar, treated certain breast amount after, drive homogenizer for the first time with 25～30Mpa pressure homogeneous, go into another hot cylinder, treat that the interior milk of Cooling or heating jar finishes for the first time, the materials pump is returned former cylinder and is carried out the homogeneous second time, goes into pill tank.
Because peanut emulsion is comparatively more single than cow's milk nutriment, the amino acid profiles proportional imbalance, unfavorable to the zymophyte growth, unfavorable to absorption of human body, promote that fermented material has natrium citricum so filter out, sodium phosphate trimer and glucose, other adds the threonine and the lysine of amino acid deficiency in the peanut, the mass ratio that forms above-mentioned five kinds of materials is 1～3: 1～3: 2～6: 1～3: 1～3 mixing is referred to as fermentation accelerant, and total consumption is 2～3%.
Forming fermentation materials proportioning of the present invention is.
Peanut emulsion 80～90%
Granulated sugar 5～8%
Fermentation accelerant 2～3%
Cow's milk 0～13%
At pill tank material is fully mixed dissolving, and be warming up to 90 ℃, insulation 10min cools off stand-by then.
3, inoculation fermentation: through above-mentioned sterilization material, squeeze into cheese vat, stir, inoculate the Lactobacillus plantarum that our repeated screening relatively adapts to this material, lactobacillus bulgaricus, streptococcus thermophilus, by 2～4: 1～2: 1～2, the Mixed Microbes inoculation, as do Chinese style cheese inoculum concentration and be 1～1.5% and need fermentation 0.8～1.5 hour, about pH 5～5.5, as then inoculum concentration 3～3.5% fermentation 3～3.5 hours of fermented sour cheese, pH 4.6～4.4 forms curdled milk naturally, can be by not having the homogeneous of pressure, the batching blending, aseptic packaging is a finished product, sends into 10 ℃ of left and right sides freezer after fermentation and just can sell in 12 hours.
4, Chinese style cheese curd process:
In the above-mentioned inoculation fermentation process, when about pH to 5.5, acidity is 0.2% o'clock, can add 0.06～0.08%CaCl
2Stir a little,, leave standstill about 1 hour, promptly form curdled milk Yi Bian add abomasum renin or chymopapain, microbial rennet 0.3～0.5% simultaneously.
5, Chinese style cheese post processing:
As its name suggests, do person's moisture content less also.Proposing with the water content according to international junket farming alliance (1DF) is standard.Cheese is divided into soft cheese moisture content (40～60%) semi-hard cheese (38～45%) hard cheese (25～45%) three classes.Now be that example is stated cheese aftertreatment technology of the present invention with the soft cheese.
1) curdled milk cutting: after curdling is solid, when grumeleuse reaches suitable hardness, is the otch that 2～3CM is about 5CM with cutter in the curd surface cutting-in, insert 2CM the grumeleuse with the oblique end of cutter from otch, the cutter time-out of flipping, if stripping and slicing is neatly smooth, and the whey of oozing out is transparent, can begin cutting, otherwise prolong the curdled milk time.
Use cheese knife during cutting, cheese knife divides two kinds of horizontal type and vertical formulas, and with finer wire or nylon yarn spacing 1cm, horizontal rip cutting becomes 1cm
3Granular curd.
2) curdled milk stirs and heats up, gets rid of whey
After the grumeleuse cutting, stir gently, slowly be warming up to about 42～45 ℃ with cheese rake or cheese agitator.Stir to heat up the later stage, when whey acidity reaches 0.17～0.2%, curdled milk shrink near half can to begin milk ejection clear.The cheese bottom is opened by wire netting discharge whey.
3) accumulation, precompressed: after whey is got rid of, granular curd is concentrated, added mixing of materials homogeneous such as spices, pungent material then, press 5～10min, extrude remaining whey, and make newborn to become piece with plank with holes or corrosion resistant plate.
4) moulding squeezing: will be piled into the curdled milk of piece, be cut into a certain size, put into former, the squeezing of finalizing the design, moulding size, shape, squeezing time, the pressure size is because of kind target difference difference.
6, cheese after-ripening: through above-mentioned several steps, the moulding product promptly are referred to as fresh cheese, can sell through sterile vacuum packing and to be referred to as bright cheese, in transportation and the sales process cold chain support need be arranged, this will be that the present invention at first will be in one of major product of China's production.After the cheese (one-tenth) ripe be the physics and the biochemical change procedure of a complexity, in the after-ripening storehouse, carry out usually.Require 5～15 ℃ of storehouse temperatures, low better than height, humidity 85～90%, the length of ripening time, because of kind, water content, the renin kind, condition such as consumption and changing, cheese of the present invention is with 12 ℃, 30 days ripe getting final product.
Embodiment 1: the production method of peanut cheese
Accurately take by weighing blanched peanut 10Kg, with 3 times of left and right sides water loggings bubbles and use NaHCO
3Transfer immersion water pH 8.5～9.0 to spend the night, early wash two times with clear water next day; 1: 6 by the shelled peanut dry weight is 60Kg hot water (90 ℃) defibrination; First pass 40Kg water is used 20Kg water second time, and peanut dregs is regrinded once, and the secondary juice merges pours the colloid mill fine grinding into once, and it is as follows to fill a prescription:
Peanut emulsion 80% sucrose 5.5%
Fermentation accelerant 2.5% milk 12%
Fermentation accelerant is that the weight ratio of natrium citricum, sodium phosphate trimer and glucose is 1: 1: 2;
Auxiliary material granulated sugar and promoter and milk poured in the peanut emulsion mix, stirring and dissolving, this moment, the material temperature was about 50 ℃, pour test one by one into in the homogenizer hopper, firing switch and pressure regulation are to 30Mpa, and it is main that the homogeneous secondary is surveyed emulsion particle 3～4 μ with microscope, get about feed liquid 68Kg.
Pour feed liquid into test and be warming up to 70 ℃ of insulation 30min with the Cooling or heating jar stirring, pump into cheese vat by milk and be cooled to 40 ℃, stirring adding mixed culture fermentation is produced to plant and (is inserted the fermented bacterium of above-mentioned material 1%, wherein Lactobacillus plantarum, lactobacillus bulgaricus, streptococcus thermophilus were by 2: 1: 1), heat-preservation fermentation 30min surveys acid to 0.2%, with the CaCl of above-mentioned material 0.06%
2Stir in the adding zymotic fluid, add the abomasum renin liquid of the above-mentioned material 0.3% for preparing in advance subsequently, stir 3min and leave standstill about 30min, check the curdled milk state with pocket knife.
Cheese vat is equipped with cutter by 1.0～1.5 * 1.0～1.5cm, and horizontal rip cutting becomes 1cm
3～2.25m
3Size particles, slowly stirring interlayer heats up, make 1 ℃ to 45～46 ℃ of material temperature 2～3min rising and timing survey whey and reach 0.2～0.22%, it is 2/3～1/2 can milk ejection clear that granular curd is punctured into, and when whey drains, granular curd is piled up, add its auxiliary material, as the salt of powdered flavor or 0.5～1%, stir homogeneous, be pressed into piece in advance.
With ziega, be cut into a certain size size, take out and put into mould, squeezing is shaped under squeezer, and the earlier little big 0.1～0.3Mpa in back of pressure looks the target product water content and requires squeezing time varying length; Promptly form bright cheese, put into the freezer shelf, 8 ℃～15 ℃ of temperature of ice house, humidity 85%, overturn once every day, ripe 15～30D pack with vacuum packing machine, case and send into warehouse for finished product, product.
Embodiment 2: the production of arachidic acid cheese
The system breast technology of yogurt, the preliminary treatment of shelled peanut and peanut emulsion is identical with enforcement 1.
By following prescription condiment
Peanut emulsion 85% sucrose 6%
Fermentation accelerant 3% fermentation accelerant 2.5%
Stabilizing agent 0.35% milk 3.15% spices is an amount of
Feed liquid is through (sterilizing for 135 ℃ 3～4S) at Cooling or heating jar intensification 85 ℃ of insulations 15min or superhigh temperature after the second homogenate, go into 45 ℃ of jar fermenter temperature adjustments, stir and add 3% fermented bacterium, bacterial classification is that lactobacillus bulgaricus and streptococcus thermophilus are that mixing in 1: 2 is planted, fermented 2.5～3.0 hours, 80～90 ° of T of acidity, pH 4.6～4.4, natural shaped is curdled milk, by underflow pump or impeller pump, squeeze in the packing machine charging basket, full-automatic can eight cups are sent into 8～10 ℃ of freezer coolings and can outbound be sold in 12 hours.
Claims (5)
1. a production method of cultivating peanut cheese is characterized in that comprising the steps:
(1) be 1: 5～7.0 preparation peanut emulsion with weight ratio with shelled peanut or defatted peanut benevolence and water;
(2) with percetage by weight be 80～90% peanut emulsion, 5～8% sucrose, 2～3% fermentation accelerants, 0～13% milk, and make that respectively to become the deal sum be 100%, material mixes, sterilizes, described fermentation accelerant is natrium citricum, sodium phosphate trimer and glucose, and its weight ratio is 1～3: 1～3: 2～6;
(3) insert strain fermentation in above-mentioned sterilization material, inoculum concentration is 1～1.5%, ferments 0.8～1.5 hour;
(4) in tunning, add 0.06～0.08% CaCl
2, 0.3～0.5% abomasum renin, chymopapain or microbial rennet leave standstill and promptly form curdled milk.
2. the production method of peanut cheese according to claim 1 is characterized in that: described fermented bacterium presses 2～4: 1～2 for plantation lactobacillus, lactobacillus bulgaricus, streptococcus thermophilus: 1～2 Mixed Microbes.
3. the production method of an arachidic acid cheese is characterized in that comprising the steps:
(1) be 1: 5～7.0 preparation peanut emulsion with weight ratio with shelled peanut or defatted peanut benevolence and water;
(2) with percetage by weight be 80～90% peanut emulsion, 5～8% sucrose, 2～3% fermentation accelerants, 0～13% milk, and to make its each composition sum be 100%, material mixes, sterilizes, described fermentation accelerant is natrium citricum, sodium phosphate trimer and glucose, and its weight ratio is 1～3: 1～3: 2～6;
(3) insert strain fermentation in above-mentioned sterilization material, inoculum concentration 3～3.5% was fermented 3～3.5 hours, and pH4.6～4.4 form curdled milk naturally.
4. the production method of arachidic acid cheese according to claim 3 is characterized in that: described fermented bacterium be lactobacillus bulgaricus, streptococcus thermophilus by 1～2: 2～4 Mixed Microbes.
5. the production method of arachidic acid cheese according to claim 3 is characterized in that: also be added with 0.3～0.4% yoghourt stabilizer in the step (2).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100739633A CN101502289B (en) | 2009-03-17 | 2009-03-17 | Method for producing peanut cheese and peanut yoghurt |
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|---|---|---|---|
| CN2009100739633A CN101502289B (en) | 2009-03-17 | 2009-03-17 | Method for producing peanut cheese and peanut yoghurt |
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| CN101502289A CN101502289A (en) | 2009-08-12 |
| CN101502289B true CN101502289B (en) | 2011-06-15 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| BR112015016651A2 (en) * | 2013-01-11 | 2017-07-11 | Impossible Foods Inc | non-dairy cheese replica comprising a coacervado |
| CN105010555A (en) * | 2014-04-25 | 2015-11-04 | 新疆瑞源乳业有限公司 | Preparation method of nut cheese |
| US9615596B2 (en) | 2016-03-14 | 2017-04-11 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070314A (en) * | 1991-07-30 | 1993-03-31 | 卡夫通用食品有限公司 | Degreasing butter cheese product and manufacture method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070314A (en) * | 1991-07-30 | 1993-03-31 | 卡夫通用食品有限公司 | Degreasing butter cheese product and manufacture method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杨宝进.花生混合乳干酪的研制.《现代食品科技》.2007,第23卷(第7期),51-54. * |
| 菅景颖.花生乳干酪加工工艺研究.《食品科学》.2007,第28卷(第5期),382-384. * |
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