CN101518286B - Red wine geode cheese and producing method thereof - Google Patents
Red wine geode cheese and producing method thereof Download PDFInfo
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- CN101518286B CN101518286B CN200810080653XA CN200810080653A CN101518286B CN 101518286 B CN101518286 B CN 101518286B CN 200810080653X A CN200810080653X A CN 200810080653XA CN 200810080653 A CN200810080653 A CN 200810080653A CN 101518286 B CN101518286 B CN 101518286B
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- geode
- red wine
- cheese
- microcapsules
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Abstract
The invention discloses red wine geode cheese and the producing method thereof. The red wine geode cheese comprises a cheese body and a plurality of geode microcapsules that are cladded in the cheese body and contain red wine materials. The producing method of the red wine geode cheese comprises the following steps: the red wine materials are clad in a food grade outer membrance body in a liquid hardening and cladding method, thus forming the red wine geode microcapsules, then the raw material milk is curdled; and then the red wine geode microcapsules are added into the curdled milk, thus forming the cheese body that contains the red wine geode microcapsules to ensure that the red wine geode microcapsules are fixed in the cheese body.
Description
Technical field
Relevant a kind of cheese of the present invention and manufacturing approach thereof, and particularly relevant a kind of cheese and manufacturing approach thereof that contains red wine geode.
Background technology
At present in the application of food processing, microcapsules technology generally can be used as to be covered additive and produces undesirable taste, improves the storage stability of easy moisture absorption composition or protect function property composition not receive stomach acids destroy.Microcapsules can be used to be added in the commodity, like beverage, babies ' formula milk powder, bakery, chewing gum and nutriment etc.
Summary of the invention
Therefore, the object of the invention just provides a kind of red wine geode cheese, in order to promote the local flavor of cheese.
According to a kind of red wine geode cheese proposed by the invention; Comprise the cheese body and be coated on a plurality of geode microcapsules in the cheese body; Wherein the geode microcapsules comprise an outer film body and are contained in the red wine material in the outer film body, when the geode microcapsules rupture, can discharge the red wine material.
The method for making of red wine geode cheese of the present invention comprises with sclerosis coating method (Orifice method) in the liquid red wine material is coated in the outer film body of food-grade, forms the red wine geode microcapsules, and a raw milk is carried out the curdled milk effect; Again the red wine geode microcapsules are added in the curdled milk, form the cheese body that contains the red wine geode microcapsules, the red wine geode microcapsules are fixed in the cheese body.
Know according to above-mentioned; Red wine geode cheese of the present invention is to contain the red wine geode microcapsules in the cheese, can provide to taste the red wine in the red wine geode microcapsules when eating this cheese simultaneously, because cheese can let the mouthfeel of red wine sweeter mellow and full; Red wine then is smelling of fish or mutton flavor or the frowst that can constrain cheese; It is more delicious to let the cheese article taste, and therefore complementary effect can be provided, and promotes the local flavor of product.
Description of drawings
For let above-mentioned and other purposes, characteristic of the present invention, advantage can be more obviously understandable, below conjunction with figs. is elaborated to preferred embodiment of the present invention, wherein:
Fig. 1 is the sketch map of the red wine geode cheese of one embodiment of the invention.
Fig. 2 is the manufacturing approach flow chart that illustrates according to a kind of red wine geode cheese of the embodiment of the invention.
The specific embodiment
Please with reference to Fig. 1, it is the sketch map of the red wine geode cheese of one embodiment of the invention.Red wine geode cheese 100 comprises a cheese body 110 and a plurality of geode microcapsules 120, is coated in the cheese body 110.Wherein, the geode microcapsules comprise an outer film body 122 and are contained in the red wine material 124 in the outer film body 122.
According to embodiments of the invention, cheese body 110 is by a milk moulding generation after the curdled milk effect, and different according to the moulding mould that uses, the shape of cheese body 110 can be spheroid, column, lamellar body, polygonal body or irregular geometrical body.
According to embodiments of the invention, the outer film body 122 of geode microcapsules 120 can be the macromolecule of a food-grade or pharmaceutical grade, for example sodium alginate, cyclodextrine, gather Vetsin, chitosan or gelatin.Red wine material 124 can comprise the drinks of processing with grape fermentation.
Please with reference to Fig. 2, it illustrates the manufacturing approach flow chart according to a kind of red wine geode cheese of the embodiment of the invention.The manufacturing approach of red wine geode cheese comprises two parts, and first is for forming red wine geode microcapsules, and second portion adds the red wine geode microcapsules in the cheese body for making the cheese body afterwards, to form red wine geode cheese.
Shown in step 210, form red wine geode microcapsules.According to embodiments of the invention, be to utilize sclerosis coating method in the liquid, the red wine material as the nuclear core material, and will examine the core material surface and coated formation particulate capsule drop with a filmogen solution.According to embodiments of the invention; Filmogen solution can be the Polymer Solution of a food-grade or pharmaceutical grade; Be generally natural macromolecular material, have advantage nontoxic, good film-forming property is arranged, for example sodium alginate, cyclodextrine, gather Vetsin, chitosan or gelatin.The red wine material can comprise any drinks of processing with grape fermentation.Again the formed particulate capsule of above-mentioned steps drop product is added to the outer film body sclerosis that filmogen is formed, after filtering and cleaning, promptly obtains the red wine geode microcapsules.
Refer again to step 220, form a curdled milk.At first a raw milk is carried out a pretreatment process, comprise homogenizing program and sterilization.The homogenizing program is with homogenizer the fat granule in the raw milk to be broken into atomic small-particle, and the method for sterilization can comprise low-temperature sterilization (for example pasteurize) or high temperature sterilization method, in order to kill the harmful bacterium in the raw milk.
Then carry out the curdled milk program,, can directly add in the raw milk of renin after sterilization, make the casein coagulation in the raw milk according to one embodiment of the invention.According to another embodiment of the present invention, can also add in the raw milk of fermented bacterium after sterilization, fermentation makes the casein coagulation deposition in raw milk.According to embodiments of the invention, the combination in any of warm cheese bacterial classification during the fermented bacterium of selecting for use can comprise (Mesophilic Cheese Starter Cultures), high temperature cheese bacterial classification (Thermophilic Cheese Starter Cultures), Russell's white mould bacterium (Rosell White Mold), the red bacterium of Russell (Rosell Red Bacteria), Russell's bacterium acidi propionici (Rosell Propionic Bacteria), Russell blue stain fungi (Blue Mold) or above-mentioned bacterial classification.
After the casein coagulation in the raw milk, carry out a whey separable programming, casein is separated with lactalbumin, the casein that solidifies promptly forms soft curdled milk.Curdled milk is inserted in the mould moulding and can be with salt adjustment local flavor and attenuation degree, the red wine geode microcapsules of this moment step 210 being processed add in the curdled milk and mix, form one contain the red wine geode microcapsules the cheese body.The cheese body that will contain the red wine geode microcapsules at last carries out the maturation program, lets cheese under the cooperation of temperature and humidity, produces local flavor and sclerosis, and these red wine geode microcapsules are fixed in the cheese body, forms red wine geode cheese of the present invention.
Though the present invention discloses as above with embodiment; Yet it is not in order to limit the present invention; Any personnel that are familiar with present technique; Do not breaking away from the spirit and scope of the present invention, when can making various changes that are equal to or replacement, so protection scope of the present invention is when looking accompanying being as the criterion that the application's claim scope defined.
Claims (18)
1. the manufacturing approach of a red wine geode cheese comprises:
With sclerosis coating method in the liquid red wine material is coated in the outer film body, forms red wine geode microcapsules;
With a raw milk preliminary treatment, comprise and carry out a homogenizing program and a sterilizing program;
Raw milk after this sterilization is carried out a curdled milk program and a whey separable programming, form a curdled milk;
These red wine geode microcapsules are added this curdled milk, carry out a moulding program again, formation one contains the cheese body of red wine geode microcapsules; And
This cheese body that contains the red wine geode microcapsules is carried out a maturation program, these red wine geode microcapsules are fixed in this cheese body.
2. the manufacturing approach of red wine geode cheese according to claim 1; It is characterized in that sclerosis coating method comprises with this red wine material formation one nuclear core material in this liquid; Should examine the core material surface and coat this outer film body of formation with a filmogen solution; Be added to again and make this outer film body sclerosis in the hardening bath, form the red wine geode microcapsules.
3. the manufacturing approach of red wine geode cheese according to claim 2 is characterized in that this red wine material comprises the drinks of processing with grape fermentation.
4. the manufacturing approach of red wine geode cheese according to claim 2 is characterized in that this filmogen comprises the food-grade macromolecule.
5. the manufacturing approach of red wine geode cheese according to claim 4 is characterized in that this food-grade macromolecule comprises sodium alginate, cyclodextrine, gathers Vetsin, chitosan or gelatin.
6. the manufacturing approach of red wine geode cheese according to claim 2 is characterized in that this hardening bath is a calcium chloride solution.
7. the manufacturing approach of red wine geode cheese according to claim 1 is characterized in that this homogenizing program comprises with homogenizer the fat granule in the raw milk is broken into fine particle.
8. the manufacturing approach of red wine geode cheese according to claim 1 is characterized in that the method for this sterilizing program comprises pasteurize.
9. the manufacturing approach of red wine geode cheese according to claim 1 is characterized in that this curdled milk program comprises the interpolation renin in this raw milk, makes the casein coagulation of this raw milk.
10. the manufacturing approach of red wine geode cheese according to claim 1 is characterized in that this curdled milk program comprises the interpolation fermented bacterium in this raw milk, makes the casein coagulation of this raw milk.
11. the manufacturing approach of red wine geode cheese according to claim 10 is characterized in that this fermented bacterium is middle temperature cheese bacterial classification, high temperature cheese bacterial classification or above-mentioned combination in any.
12. the manufacturing approach of red wine geode cheese according to claim 10 is characterized in that this fermented bacterium is Russell's white mould bacterium, the red bacterium of Russell, Russell's bacterium acidi propionici, Russell blue stain fungi or above-mentioned combination in any.
13. a red wine geode cheese, it is that each described method by claim 1 to claim 12 makes, and comprises:
One cheese body; And
Be coated on a plurality of geode microcapsules in this cheese body, these geode microcapsules comprise an outer film body and are contained in the red wine material in this outer film body.
14. red wine geode cheese according to claim 13 is characterized in that this cheese body is to be formed after the curdled milk effect by milk.
15. red wine geode cheese according to claim 13, what it is characterized in that this cheese body is shaped as spheroid, column, lamellar body or polygonal body.
16. red wine geode cheese according to claim 13, the outer film body that it is characterized in that these geode microcapsules is the food-grade macromolecule.
17. red wine geode cheese according to claim 16 is characterized in that this food-grade macromolecule comprises sodium alginate, cyclodextrine, gathers Vetsin, chitosan or gelatin.
18. red wine geode cheese according to claim 13 is characterized in that this red wine material comprises the drinks of processing with grape fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810080653XA CN101518286B (en) | 2008-02-25 | 2008-02-25 | Red wine geode cheese and producing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810080653XA CN101518286B (en) | 2008-02-25 | 2008-02-25 | Red wine geode cheese and producing method thereof |
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| Publication Number | Publication Date |
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| CN101518286A CN101518286A (en) | 2009-09-02 |
| CN101518286B true CN101518286B (en) | 2012-03-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200810080653XA Expired - Fee Related CN101518286B (en) | 2008-02-25 | 2008-02-25 | Red wine geode cheese and producing method thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101722926B1 (en) * | 2015-11-27 | 2017-04-04 | 이선희 | Manufacturing method of wine cheese and wine cheese by the same |
| CN113662042B (en) * | 2020-05-13 | 2023-03-24 | 内蒙古伊利实业集团股份有限公司 | Sports fermented milk and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6475549B1 (en) * | 2000-11-06 | 2002-11-05 | Jeanne M. Ruhl | Caesar salad dressing |
| CN1466884A (en) * | 2003-04-25 | 2004-01-14 | 上海光明乳业股份有限公司 | Aloe yoghurt matzoon and method for making the same |
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2008
- 2008-02-25 CN CN200810080653XA patent/CN101518286B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6475549B1 (en) * | 2000-11-06 | 2002-11-05 | Jeanne M. Ruhl | Caesar salad dressing |
| CN1466884A (en) * | 2003-04-25 | 2004-01-14 | 上海光明乳业股份有限公司 | Aloe yoghurt matzoon and method for making the same |
Non-Patent Citations (1)
| Title |
|---|
| Tamime，AY.Some aspects of the production of wine flavoured cheese.《Dairy Industries International》.1984,第49卷(第7期), * |
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| CN101518286A (en) | 2009-09-02 |
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