CN101518285B - Method for producing cheese - Google Patents
Method for producing cheese Download PDFInfo
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- CN101518285B CN101518285B CN2009100202375A CN200910020237A CN101518285B CN 101518285 B CN101518285 B CN 101518285B CN 2009100202375 A CN2009100202375 A CN 2009100202375A CN 200910020237 A CN200910020237 A CN 200910020237A CN 101518285 B CN101518285 B CN 101518285B
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Abstract
The invention relates to a method for producing a cheese. The method comprises: controlling the temperature of raw materials which are purified and sterilized to between 30 and 32 DEG C, adding a fermenting agent according to the volume percentage of 3 percent, carrying out preacidification, making the acidity reach 0.18 to 0.02 percent, and obtaining a yogurt; adding a 3 to 4 percent v/v red yeast rice fermentation liquor as renninum, stirring the mixture, and keeping the mixture stand to obtain clabber; making clabber blocks into cheese particles; and rinsing the cheese particles, adding salt to season, adding thin cream to make the butter fat percentage of finished products reach 4 to 4.5 percent, pressing the mixture into blocks, carrying out salt soaking and maturity processing according to the conventional technology, and obtaining the cheese. The method adopts the red yeast rice fermentation liquor as the renninum to make the cheese have a special taste, and the cheese has the advantages of even texture, moderate hardness, exquisite texture and good plasticity.
Description
[technical field]
The present invention relates to utilize a kind of microbial rennet to prepare the method for cheese product.
[background technology]
Cheese (cheese) claim cheese again, is a kind of an amount of lactic acid bacteria fermenting agent and milk-coagulating enzyme preparation of adding in milk or goat milk, and the protein (mainly being casein) in the milk is solidified, and gets rid of whey, and the food of making through the maturation of certain hour
[1]The FAO (Food and Agriculture Organization of the United Nation) and the World Health Organization (FAO/WHO) have formulated general in the world cheese definition: cheese is with milk, the mixture of rare cream, partially skimmed milk, buttermilk or these products is a raw material, through curdled milk and separating whey and the fresh or ripe goods that make.
Cheese has long production history, is a kind of ancient dairy products.Cheese is the highest product of added value in the dairy products, have the laudatory title of " kings of dairy products ".Cheese in the fermenting-ripening process in the milk original protein be broken down into the amino acid of needed by human and other small-molecule substances, fat is broken down into aliphatic acid, it wherein is unrighted acid, the latter is not only the composition that constitutes cell, also can reduce serum cholesterol, and have effects such as prevention cardiovascular disease, hypertension, hyperglycaemia.Contain abundant calcareously in the cheese, and calcium-phosphorus ratio is moderate, and the utilization that easily is absorbed by the body again helps children's bone and dental growth, prevents women and senile osteoporosis, and has the effect of opposing carious tooth.Vitamin in the cheese, can promote resistance against diseases, the protection eye health, but and beauty care be used for the lactic acid bacteria of cheese fermentation and metabolite thereof and help keeping the balance of normal flora in the human body intestinal canal and stable, promote digestive function, prevent diarrhoea and constipation.
There are more than 1000 kind of dairy products in the whole world at present, and wherein cheese just has kind more than 800.Fresh cheese, cheese-making, processed cheese etc. can be simply be divided into according to technology, ultrahard, hard, semihard, medium-soft and soft cheese etc. can be divided into by composition.The world-famous cheese place of production mainly is distributed in countries such as France, Italy, Switzerland, Holland, Britain and Belgium.Though cheese portion in China's dairy market is also very little at present, but along with China's economy further develop and under the influence of dairy products consumption diversification, particularly along with the arrival of the 2008 Olympic Games and the 2010 World Fair, cheese market has a high potential, and road for development has a extensive future.
CN101057611A discloses a kind of process for producing cheese, adds streptococcus thermophilus, lactobacillus bulgaricus and Xie Shi Propionibacterium and vegetable oil emulsification liquid in raw milk, cultivates 20～60 minutes for 30～39 ℃; Add renin, form curdled milk; Be prepared into cheese by this curdled milk.
Therefore cheese is rich in multiple nutritional components, digests and assimilates easily again, and is difficult for causing fat, and is regarded as desirable food by the nutritionist, reputation be " milk gold ", " pearl " on the dairy industry imperial crown.Renin is needed a kind of important enzyme during cheese and enzyme process casein are produced, at present in the world, microbial rennet commercially produces that bacterial strain mainly is that meter black wool is mould, Mucor pusillus and grain epidemic disease are mould etc., and main representative is an isolated renin from mucor pusillus.
The present invention is applied to cheese production with the red yeast rice zymotic fluid as milk coagulant, produces the novel cheese that meets the Chinese Consumer's taste.
[summary of the invention]
At the deficiencies in the prior art, the invention provides a kind of production method of cheese, produce cheese with the red yeast rice zymotic fluid as milk coagulant.
The production method of cheese of the present invention comprises that step is as follows:
(1) 30～32 ℃ of the raw milk purification and sterilization handled well control temperature add leavening, and the leavening dosage is 3% percent by volume of raw milk, stir 0.01～0.02% the CaCl that 8-10min adds the raw milk quality
2, 25～30 ℃ of fermentation conditions, 10～15min carry out pre-acidifying, make acidity reach 0.18～0.20%, get yogurt.
Described leavening is a streptococcus thermophilus (streptococcus thermophilus) and streptococcus lactis (Lactococcouslactis) (1～2) by volume: the combination of (1～2).
(2) the yogurt volume that makes based on step (1) adds percent by volume and is 3～4% red yeast rice zymotic fluid as renin, stir 4～5min after, leave standstill 25-30min, curdled milk.
The described red yeast rice fermentation broth enzyme 4300～4500U/mg that lives, be by red kojic rice powder routinely the technology fermentation make.
(3) treat that step (2) when curdled milk is solidified, is cut into 7～10mm
3Cube junket piece, leave standstill 15～30min, immerse in 30～45 ℃ of warm water, warming while stirring reaches 49 ℃ in 45min～2.5h, make the junket piece be shrunk to the cheese grain of 0.5～0.8cm.
(4) whey of step (3) is all got rid of, used 29 ℃, 16 ℃, 4 ℃ sterilization pure water rinsing cheese grain respectively, loose mutually so that the cheese grain is met cold contraction, gained cheese grain remains on 0～7 ℃ of temperature.
(5) add salt seasoning and add rare cream and make the finished product butterfat percnetage reach 4%～4.5%, briquet then, technology carries out that salt soaks, the ripe processing routinely again, promptly.
Raw material of the present invention is selected fresh guaranteed milk, and milk acidity is preferably 18 ° of T, and the alcohol experiment is negative.Raw milk purifies laggard column criterion processing, and the ratio that makes casein/butter oil is 0.69～0.71, and pasteurize is heat-treated 72 ℃, 15s then.
Streptococcus thermophilus and streptococcus lactis mass ratio are 1: 1 in the above-mentioned steps (1).
CaCl in the above-mentioned steps (1)
2Addition is preferably 0.02%wt.
The junket piece stirs programming rate and is preferably 1 ℃/3min in the above-mentioned steps (3) in warm water.
Use earlier horizontal cheese knife during the cutting of above-mentioned steps (3) grumeleuse, again with vertical cheese knife cutting.The cheese high to the production water content cuts thicker, low to water content cutting temperature height, and cut thinner.
Above-mentioned steps (5) briquet is grumeleuse to be packed into squeeze under 27～29 ℃ of temperature in the calibrator.Pressure is little during the beginning prepressing, and strengthens gradually.With authorized pressure 0.35～0.40MPa squeezing 20～30min, squeeze 10～12h after the shaping again, last formal squeezing 1～2d.
Above-mentioned steps (5) salt soaks, and cheese can be placed on temperature be that 10～15 ℃, concentration are to soak salt 2～3d in 20%～22% the salt solution, and overturn once every day.
Above-mentioned steps (5) is ripe to be handled is to dry and put into ripe storehouse and carry out maturation soaking cheese after the salt.Condition is: 10～15 ℃ of temperature, relative humidity 80%～85%.Carry out wiping and counter-rotating every day, wax is hung in colouring to 10～15d.Put into ripe storehouse at last and carried out the later stage maturation 5～6 months.
The present invention draws the optimum process condition that utilizes this method to produce cheese through orthogonal test: the heat treatment of raw milk is 72 ℃, 15s, and leavening streptococcus thermophilus, 1: 1 addition of streptococcus lactis volume ratio are 3%v/v, CaCl
2Addition 0.02%wt, the addition of red yeast rice zymotic fluid is 3.5%v/v, ziega cuts into 9mm
3Small cubes, heat up to stir and to be 1 ℃ of 3min rising.
Technical characterstic of the present invention is as follows:
1. unexpected discovery the in test back adopted pasteurization methods, and 72 ℃ of heated at constant temperature 15s heat-treat cow's milk, and the productive rate of cheese is higher, and sense organ is better.
2. when adopting method of the present invention to produce cheese, at CaCl
2When addition was 0.02%wt, the cheese water content was the highest, i.e. retentiveness the best, and hardness is suitable; Soluble nitrogen content can reach 19.56%; The productive rate of cheese is the highest, and this moment, cheese had fine and smooth quality, product softness, springiness.
3. step (3) junket piece stirs programming rate and adopts every 4min to raise 1 ℃ the time in warm water, and gained cheese product moisture and soluble nitrogen content are the highest.Adopt every 3min to raise 1 ℃ the time, cheese has fine and smooth quality, good springiness, and fragrance is denseer.From organoleptic quality relatively, the junket piece stirs programming rate in warm water should adopt 1 ℃/3min.
4. red yeast rice zymotic fluid renin is to the influence of cheese quality and local flavor
When proof is added the red yeast rice zymotic fluid of about 3.5%v/v by experiment, sense organ the best of curdled milk.Because the red yeast rice zymotic fluid itself has red color, the color and luster of curdled milk there is certain influence; The renin albumen that impels curdling knot is not only arranged in the red yeast rice zymotic fluid, also have lipolytic lipoprotein enzyme and other active materials, the generation of flavor substance during the cheese ripening is had certain facilitation.
To compare excellent results of the present invention as follows with known method:
The present invention has adopted the red yeast rice zymotic fluid as milk coagulant in producing the cheese process, gives cheese a kind of soft lavender; The red yeast rice zymotic fluid also has lipolytic lipoprotein enzyme and other active materials, make cheese have a kind of special local flavor, and the quality of cheese is even, the soft or hard appropriateness, and tissue is fine and smooth, and plasticity is better.
[specific embodiment]
Raw materials used situation is as follows in following examples:
Streptococcus thermophilus (streptococcus thermophilus) and streptococcus lactis (Lactococcous lactis), Harbin China magnificent biological public Co., Ltd is on sale.
Red yeast rice, look valency 1000-3000u/g, moisture are less than 8%, and other indexs meet the requirement of standard GB 4926-1985, and the prosperous road of Accessories during Binzhou commerce and trade Co., Ltd is on sale.
Embodiment 1: the solid state fermentation preparation of red yeast rice fermentation broth enzyme
Red yeast rice grinds to the 300-400 order through mortar, is inoculated on the solid-state fermentation culture medium 29 ℃ of constant temperature culture 94h at 1: 120 by the mass ratio of red kojic rice powder and solid-state fermentation culture medium.Solid-state fermentation culture medium is composed as follows: 50 parts in (pressing the weight portion of dry) wheat bran, and 50 parts of dregs of beans, 0.7 part of glucose adds water to 1: 1.5 mass ratio of solid-to-liquid ratio.Add 2 times of volume distilled water in culture, suction filtration is got filtrate, and Rotary Evaporators is concentrated into original volume 1/3.Be 72% ethanol again to the concentration that wherein slowly adds 3 times of volumes, 5 ℃ leave standstill 2h after, with the centrifugal 10min of 7000r/min, keep precipitation, get supernatant, concentrate with Rotary Evaporators, ethanol with 3 times of volumes 95% precipitates once more again, and 5 ℃ leave standstill 20h promptly with the centrifugal 10min of 7500r/min, merge precipitation twice, freeze drying promptly gets the renin solid; Is that 6.2 phosphate buffer is the thick liquid of renin with its dissolving with pH.
Embodiment 2:
(1) preparation of the selection of raw milk, preliminary treatment and yogurt
Select fresh guaranteed milk, milk acidity is that 18 ° of T and alcohol experiment are negative.Purifying the ratio that laggard column criterionization makes casein/butter oil is 0.69～0.71, then pasteurize heat-treat (72 ℃, 15s).
In the raw milk cheese vat that purification and sterilization is handled well, 30～32 ℃ of control temperature add leavening, and leavening is 3% percent by volume of raw milk, stirs 10min.The CaCl that adds raw milk quality 0.02%wt
2, 25～30 ℃ of fermentation conditions, 15min carry out pre-acidifying, make acidity reach 0.18～0.20%, get yogurt.
Described leavening streptococcus thermophilus (streptococcus thermophilus) and 1: 1 by volume combination of streptococcus lactis (Lactococcous lactis).
(2) the yogurt volume that makes based on step (1), add percent by volume and be 3～4% red yeast rice zymotic fluid (60～80U/mL) as renin, stir 4～5min after, leave standstill 25-30min, curdled milk.
Solids curd enzyme 4400～4450U/mg that the fermentation of described red yeast rice is produced, be by red kojic rice powder routinely the technology fermentation make.Also can make by the method for embodiment 1.
The cleaning of (3) grumeleuse cutting, the stirring of heating, cheese grain
When treating that step (2) curdled milk breast is frozen into piece, be that 0.79～1.27cm cheese knife is cut into 7～10mm with the spacing of sword and sword
3Small cubes, use earlier horizontal cheese knife during cutting, cut with vertical cheese knife again.
Leave standstill 20min after the cutting, add 45 ℃ of warm water to the above position of 10cm, grumeleuse surface.Slowly stir on the limit, heats in the limit, reaches 49 ℃ in 45～90min, stirs to make the cheese grain be contracted to 0.5～0.8cm size.
After the whole eliminatings of whey, use sterilization pure water rinsing cheese grain in cheese vat of 29 ℃, 16 ℃, 4 ℃ respectively, loose mutually so that the cheese grain is met cold contraction, and its temperature is remained on below 7 ℃.
(4) pile up, add flavor substance, add salt 1%wt (based on the material total amount) again, add rare cream and make the finished product butterfat percnetage reach 4～4.5%.
(5) moulding squeezing, salt soak, maturation
Grumeleuse packed under 27～29 ℃ of temperature, squeeze in the special-purpose calibrator.With authorized pressure 0.35～0.40MPa squeezing 20～30min, squeeze 10～12h after the shaping again, last formal squeezing 1～2d.
It is that 10～15 ℃, concentration are to soak salt 3d in the salt solution of 21%wt that cheese is placed on temperature, and overturn once every day.
To soak cheese after the salt dries and puts into ripe storehouse and carry out maturation.Condition is: 10～15 ℃ of temperature, relative humidity 80%～85%.Carry out wiping and counter-rotating every day, wax is hung in colouring to 10～15d.Put into ripe storehouse at last and carried out the later stage maturation 5～6 months.
Embodiment 3:
As described in the step (2) of embodiment 2, different is heats that to stir be to adopt long-time method:
Leave standstill 30min after the cheese cutting, add 30 ℃ of warm water (long-time method) to the above position of 10cm, grumeleuse surface.Slowly stir on the limit, heats at interlayer in the limit, reaches 49 ℃ in 2～2.5h, stirs to make the cheese grain be contracted to 0.5～0.8cm size.
Later step is with embodiment 2.
Claims (7)
1. the production method of a cheese comprises that step is as follows:
(1) 30～32 ℃ of the raw milk purification and sterilization handled well control temperature add leavening, and the leavening dosage is 3% percent by volume of raw milk, stir 0.01～0.02% the CaCl that 8-10min adds the raw milk quality
2, 25～30 ℃ of fermentation conditions, 10～15min carry out pre-acidifying, make acidity reach 0.18～0.20%, get yogurt;
Described leavening is a streptococcus thermophilus (streptococcus thermophilus) and streptococcus lactis (Lactococcus lactis) (1～2) by volume: the combination of (1～2);
(2) the yogurt volume that makes based on step (1) adds percent by volume and is 3～4% red yeast rice zymotic fluid as renin, stir 4～5min after, leave standstill 25-30min, curdled milk; The described red yeast rice fermentation broth enzyme 4300～4500U/mg that lives, be by red kojic rice powder routinely the technology fermentation make;
(3) treat that step (2) when curdled milk is solidified, is cut into 7～10mm
3Cube junket piece, leave standstill 15～30min, immerse in 30～45 ℃ of warm water, warming while stirring reaches 49 ℃ in 45min～2.5h, make the junket piece be shrunk to the cheese grain of 0.5～0.8cm;
(4) whey of step (3) is all got rid of, used 29 ℃, 16 ℃, 4 ℃ sterilization pure water rinsing cheese grain respectively, loose mutually so that the cheese grain is met cold contraction, gained cheese grain remains on 0～7 ℃ of temperature;
(5) add salt seasoning and add rare cream and make the finished product butterfat percnetage reach 4%～4.5%, briquet then, technology carries out that salt soaks, the ripe processing routinely again, promptly.
2. the production method of cheese as claimed in claim 1 is characterized in that CaCl in the step (1)
2Addition is 0.02wt%.
3. the production method of cheese as claimed in claim 1 is characterized in that the middle junket piece of step (3) stirs programming rate in warm water be 1 ℃/3min.
4. the production method of cheese as claimed in claim 1 is used earlier horizontal cheese knife when it is characterized in that the cutting of step (3) grumeleuse, again with vertical cheese knife cutting.
5. the production method of cheese as claimed in claim 1, the briquet that it is characterized in that step (5) are grumeleuse to be packed into squeeze under 27～29 ℃ of temperature in the calibrator; Authorized pressure 0.35～0.40MPa squeezes 20～30min, squeezes 10～12h after the shaping again, last formal squeezing 1～2d.
6. it is that cheese is placed on temperature is that 10～15 ℃, concentration are to soak salt 2～3d in 20%～22% the salt solution that the production method of cheese as claimed in claim 1, the salt that it is characterized in that step (5) are soaked, and overturn once every day.
7. it is to dry and put into ripe storehouse and carry out maturation soaking cheese after the salt that the production method of cheese as claimed in claim 1, the maturation that it is characterized in that step (5) are handled; Condition is: 10～15 ℃ of temperature, relative humidity 80%～85%; Carry out wiping and counter-rotating every day, wax is hung in colouring to 10～15d; Put into ripe storehouse at last and carried out the later stage maturation 5～6 months.
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| CN2009100202375A CN101518285B (en) | 2009-03-30 | 2009-03-30 | Method for producing cheese |
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| CN2009100202375A CN101518285B (en) | 2009-03-30 | 2009-03-30 | Method for producing cheese |
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| CN101518285B true CN101518285B (en) | 2011-07-20 |
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Cited By (1)
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| CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
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| CN101690520B (en) * | 2009-10-26 | 2012-08-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft nut flower color cheese and production method thereof |
| CN102499292B (en) * | 2011-12-19 | 2013-07-10 | 新疆伊品酪蛋白有限公司 | Kazakh conventional cheese and production method thereof |
| CN103300154B (en) * | 2013-06-14 | 2015-06-17 | 上海理工大学 | Monascus soft cheese |
| CN103315069B (en) * | 2013-07-11 | 2014-11-19 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
| CN103355422B (en) * | 2013-07-29 | 2015-03-11 | 上海理工大学 | Soft cheese |
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| CN103355420B (en) * | 2013-07-29 | 2014-12-10 | 上海理工大学 | Soft white mould cheese |
| CN103461514B (en) * | 2013-08-07 | 2015-05-20 | 光明乳业股份有限公司 | Monascus cheese preparation method and product thereof |
| 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 |
| 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. |
| CN103478269B (en) * | 2013-09-23 | 2014-11-19 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN104642554B (en) * | 2013-12-20 | 2017-08-08 | 光明乳业股份有限公司 | Fresh red rice cheese and preparation method thereof |
| CN103704356B (en) * | 2013-12-20 | 2015-02-18 | 光明乳业股份有限公司 | Fresh red rice cheese and preparation method thereof |
| CN109169944A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of low fat high calcium cheese and its production technology |
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