CN101715836A - Fresh and soft cheese and preparation method thereof - Google Patents

Abstract

The invention relates to a fresh soft cheese and a preparation method thereof. Animal milk is subjected to high-temperature pasteurization or ultra-high temperature sterilization and homogenization, and a mixed lactic acid bacteria starter including Streptococcus lactis, Lactobacillus helveticus and Streptococcus butyldione is added , the inoculum amount is 1%-5%, and a small amount of rennet is added, and the formed curd is separated by heat, so that the product has a suitable acidity, smooth texture, and smearability. Lactobacillus helveticus added to the cheese produces short peptides containing angiotensinase inhibitors in fermented milk, and fresh soft cheese made by eating Lactobacillus helveticus has the effect of preventing high blood pressure; mixed fermentation with diacetyl streptococcus improves Overcome the shortcomings of the prominent sour taste of fermented lactic acid, and produce ketone-flavored products that are different from ordinary aldehyde-flavored fermented dairy products; adopt high-temperature pasteurization and high-pressure homogenization, and change the traditional method of low-temperature pasteurization and inhomogeneity of cheese, Promotes a smooth texture.

Description

A kind of fresh soft cheese and preparation method thereof

technical field

The invention belongs to the field of food processing and relates to cheese, in particular to fresh soft cheese and a preparation method thereof.

Background technique

Fresh soft cheese is a gelatinous food made from milk fermented by lactic acid bacteria, adding a small amount of rennet during the fermentation process to form curds, and part of the whey is discharged by centrifugation and other methods, and then fermented and matured. The protein content of fresh soft cheese is more than twice that of ordinary yogurt, and the lactose is about 1/2 of that of ordinary yogurt. Has high nutritional value. Fresh soft cheese has a viscous and smooth taste, rich frankincense, and the flavor of the product can be further improved by adding fruit products or savory ingredients.

Lactobacillus helveticus has long been used mainly as a synergistic strain in the manufacture of Swiss cheese. Since the 1990s, foreign literature has reported that Lactobacillus helveticus ferments milk to produce short peptides such as isoleucine-proline-proline and valine-proline-proline, which can inhibit angiotensin Enzyme activity, relieve high blood pressure; diacetyl lactis is a more commonly used aroma-producing bacteria in cream and cheese production, diacetyl is a substance with creamy aroma, even if there is a small amount of diacetyl in fermented milk , significantly improving the flavor of fermented milk.

At present, during the preparation process of fresh soft cheese, it is easy to produce quality problems such as excessive acidity in post-fermentation and rough texture.

Contents of the invention

The purpose of the present invention is to overcome the disadvantages of the prior art, and provide a fermented dairy product with smooth texture and spreadability—fresh soft cheese and a preparation method thereof.

The purpose of the present invention is achieved through the following technical solutions:

A kind of fresh soft cheese, its composition and weight percent range are respectively:

Animal milk 93%～97%

Mixed lactic acid bacteria starter 1.0%～5.0%

Salt 0～2.0%

Compound rennet 0.01%～0.10%.

Moreover, the animal milk is cow milk or buffalo milk or sheep milk or goat milk and whole milk powder and skim milk powder thereof, or reconstituted milk of the above milk powder, or a mixture of the above milk powder.

Moreover, the mixed lactic acid bacteria starter is a mixed bacterial species formed by Lactobacillus helveticus, Streptococcus lactis, and Streptococcus diacetyl lactis.

Moreover, the compound rennet is trypsin and pepsin derived from pigs, cattle and sheep, rennet derived from calf, bromelain, ficin, papain, mold protease, yeast protease, bacterial protease, or Compound chymosin composed of more than three enzyme preparations participated by trypsin and pepsin.

A preparation method of fresh soft cheese, the steps are:

(2) Add milk powder to animal milk to make the protein content reach 5%, and become raw cheese milk;

(2) Homogenize the raw cheese milk at 20-40Mpa, pasteurize it at 75-90°C, and keep the sterilization time for 15-60s; or perform ultra-high temperature sterilization at 138-145°C, and keep it for 4-8s;

(3) Rapidly cool the cheese raw milk to below 30-45°C, inoculate mixed lactic acid bacteria starter, the inoculation amount is 1%-5% of the total amount of cheese raw milk, the fermentation temperature is 30-37°C, and the fermentation time is 5-16h , forming curd;

(4) Heat the curd to above 75°C, and gently break the curd, use a cloth bag or a centrifuge to separate the whey, and obtain continuous viscous curd;

(5) Add salt and seasoning to viscous curd;

(6) Use a colloid mill or a chopping machine to cut the viscous curd and mix it evenly with seasonings, presenting a smooth and viscous taste, and having the ability to spread, and the finished fresh soft cheese is obtained.

Moreover, the mixed lactic acid bacteria starter is mixed with Lactobacillus helveticus, Streptococcus lactis, and Streptococcus diacetyl lactis in a weight ratio of 1:1:1, and inoculated on sterilized defatted Milk or skimmed milk powder reconstituted milk, incubate at 30°C-37°C for 10-24 hours, and serve after curdling.

Moreover, in the step (3), when the mixed lactic acid bacteria starter is inoculated, rennet is added in an amount of 0-0.05% of the total amount of cheese raw milk.

Advantage and positive effect of the present invention are:

1. Lactobacillus helveticus added to this cheese produces short peptides containing angiotensinase inhibitors in fermented milk, and fresh soft cheese made by eating Lactobacillus helveticus has the effect of preventing high blood pressure.

2. The cheese is fermented with diacetyl-streptococcus mixed bacteria, which improves the shortcomings of the prominent fermented lactic acid taste, and produces a ketone-flavored product that is different from ordinary aldehyde-flavored fermented dairy products.

3. The cheese is prepared by high-temperature pasteurization or ultra-high temperature sterilization and high-pressure homogenization, which changes the traditional method of low-temperature pasteurization and non-homogenization of cheese, and promotes the formation of a smooth texture.

4. The cheese is separated by heating to avoid excessive acidity.

Detailed ways

Below in conjunction with the examples, the present invention is further described, the following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

A kind of fresh soft cheese, its composition and weight percentage range are:

Animal milk 93%～97%

Mixed lactic acid bacteria starter 3.0%～5.0%

Salt 0～2.0%

Compound rennet 0.01%～0.10%.

In the present invention, animal milk is cow's milk or buffalo milk or sheep's milk or goat's milk and its whole milk powder and skim milk powder, or reconstituted milk of the above milk powder, or a mixture of the above milk powder.

In the present invention, the mixed lactic acid bacteria starter is a mixed strain formed by Lactobacillus helveticus, Streptococcus lactis, and Streptococcus diacetyl lactis.

In the present invention, compound chymosin is the trypsin and pepsin of pig, cattle, sheep source, the rennet enzyme of calf source, bromelain, ficin, papain, mold protease, yeast protease, bacterial protease; Or by Compound chymosin composed of more than three enzyme preparations participated by trypsin and pepsin.

The embodiment of the present invention uses skim milk and skim milk powder as animal milk as an example to describe the preparation method.

A preparation method of fresh soft cheese, the steps of which are:

(2) Add skimmed milk powder to whole milk to make the protein content reach 5%, and become raw cheese milk.

(2) Homogenize the raw cheese milk at 20Mpa, and sterilize it at 140°C at ultra-high temperature, and keep the sterilization time at 5s.

(3) Rapidly cool the raw cheese milk to below 37°C, inoculate the mixed lactic acid bacteria starter including Streptococcus cresalis, Lactobacillus helveticus, and Streptococcus diacetyl, the inoculum amount is 3% of the total amount of raw cheese milk, and at the same time, Add rennet which is 0.05% of the total amount of raw cheese milk, the fermentation temperature is 37° C., and the fermentation time is 4 hours to form curd.

In this step, the mixed lactic acid bacteria starter is to mix the above three strains in a weight ratio of 1:1:1, inoculate sterilized skim milk or skim milk powder reconstituted milk with an inoculation amount of 7%, and cultivate at 37°C for 10h , Serve after curdling.

(4) Heat the curd to 80°C, gently break the curd, use a cloth bag or a centrifuge to separate the whey, and obtain viscous curd.

(5) Add salt and seasonings to the viscous curd milk, such as adding jam to make it sweet, adding spices, meat spices, and seafood flavors to make it umami.

(6) Use a colloid mill or a chopping machine to cut the viscous curd and seasoning evenly and mix it, presenting a smooth and viscous taste, and having the ability to smear, that is, the finished product of fresh soft cheese. refrigeration.

The finished product of fresh soft cheese is uniform in color, milky white or slightly yellowish; its tissue state is uniform and delicate, without whey precipitation.

Claims (7)

1. fresh soft cheese is characterized in that:

Its constituent and weight percentage ranges are respectively:

Animal breast 93%～97%

Mixed lactic bacterium leavening agent 1.0%～5.0%

Salt 0～2.0%

Compound renin 0.01%～0.10%.

2. fresh soft cheese fondue according to claim 1, it is characterized in that: described animal breast is cow's milk or buffalo's milk or sheep breast or goat breast and whole-fat milk powder and skimmed milk powder, or the reconstituted milk of said milk powder, the perhaps mixture of said milk powder.

3. according to claim 1 fresh soft cheese, it is characterized in that: described mixed lactic bacterium leavening agent is Lactobacillus helveticus and streptococcus cremoris, the formed mixed bacteria of diacetyl streptococcus lactis.

4. fresh soft cheese according to claim 1, it is characterized in that: described compound renin is the trypsase in pig, ox, sheep source and rennin, bromelain, ficin, papain, mold protease, endotrypsin, the bacterialprotease that pepsin, calf are originated, the perhaps compound renin of being made up of the enzyme preparation more than three kinds of trypsase and pepsin participation.

5. the preparation method of a realization such as fresh soft cheese according to claim 1, it is characterized in that: preparation method's step is:

(1) adds milk powder in the animal Ruzhong, make protein content reach 5%, become the cheese raw milk;

(2) with cheese raw milk homogeneous under 20～40Mpa, 75～90 ℃ of following pasteurizes, the maintenance sterilizing time is 15～60s; Perhaps carry out 138～145 ℃ of ultra high temperature sterilizations, keep 4～8s;

(3) cool off rapidly below cheese raw milk to 30～45 ℃, inoculation mixed lactic bacterium leavening agent, inoculum concentration is 1%～5% of a cheese raw milk total amount, and fermentation temperature is 30～37 ℃, and fermentation time is 5～16h, forms curdled milk;

(4) curdled milk is heated to more than 75 ℃, and light and slow broken curdled milk, use cloth bag or centrifuge sepg whey, obtain to have successional thickness curdled milk;

(5) add salt and flavoring to the thickness curdled milk;

(6) use colloid mill or cutmixer to shear the thickness curdled milk and evenly mix, present mouthfeel lubricious, thickness, and have spreading property, promptly get fresh soft cheese finished product with flavoring.

6. the preparation method of fresh soft cheese according to claim 5, it is characterized in that: described mixed lactic bacterium leavening agent is that Lactobacillus helveticus is mixed with 1: 1: 1 part by weight with streptococcus cremoris, diacetyl streptococcus lactis, inoculum concentration with 1%～7% is inoculated in the skimmed milk or skimmed milk powder reconstituted milk of sterilization, cultivate 10～24h at 30～37 ℃, after the curdled milk.

7. the preparation method of fresh soft cheese according to claim 5 is characterized in that: described step (3) is incorporated as the renin of cheese raw milk total amount 0～0.05% in inoculation mixed lactic bacterium leavening agent.