CN102067914A - Processing method for cheese suitable for taste of Chinese people - Google Patents
Processing method for cheese suitable for taste of Chinese people Download PDFInfo
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- CN102067914A CN102067914A CN 201010546294 CN201010546294A CN102067914A CN 102067914 A CN102067914 A CN 102067914A CN 201010546294 CN201010546294 CN 201010546294 CN 201010546294 A CN201010546294 A CN 201010546294A CN 102067914 A CN102067914 A CN 102067914A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 50
- 235000019640 taste Nutrition 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 239000008267 milk Substances 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000005862 Whey Substances 0.000 claims abstract description 8
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 8
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 235000020185 raw untreated milk Nutrition 0.000 claims description 20
- 238000009413 insulation Methods 0.000 claims description 17
- 241000194035 Lactococcus lactis Species 0.000 claims description 14
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 14
- 239000002131 composite material Substances 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100028255 Renin Human genes 0.000 claims description 8
- 108090000783 Renin Proteins 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 210000002268 wool Anatomy 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 239000004743 Polypropylene Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 229920001155 polypropylene Polymers 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000005022 packaging material Substances 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 229920006284 nylon film Polymers 0.000 claims description 2
- 229920006267 polyester film Polymers 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 3
- 229940043430 calcium compound Drugs 0.000 abstract description 2
- 235000015063 acidophilus milk Nutrition 0.000 abstract 1
- 230000004130 lipolysis Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000017854 proteolysis Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 241000209094 Oryza Species 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000014059 processed cheese Nutrition 0.000 description 4
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- 239000000203 mixture Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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- 238000012827 research and development Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention relates to the technical field of dairy product processing, in particular to a processing method for natural cheese suitable for the taste of Chinese people. In the method, fresh milk is pasteurized after being filtered, purified and standardized, and is then cooled to the curding temperature, compound starter is first added for preacidification, the acidity is then regulated, calcium chloride and compound rennin are then added, curds are formed by heat preservation and then cut into curd blocks, whey is discharged after the curd blocks are stirred and heated and the temperature is preserved, and the curd blocks are taken out, added with salt and Chinese ham powder, molded, vacuumized and fermented to ripen under the constant temperature. The curding speed is high, the period of fermentation is short, the production cost is low, proteolysis and lipolysis are moderate, the bitterness is light, and since the tastes of the cheese, the acidophilus milk and the Chinese ham are mixed together, the taste of the produced natural cheese is more suitable for the taste of Chinese people.
Description
Technical field
The present invention relates to technical field of processing dairy products, be specifically related to a kind of processing method of natural cheese of suitable compatriots' taste.
Background technology
Cheese is that the mixture with breast, rare cream, skimmed milk or partly skimmed milk, buttermilk or these raw materials is a raw material, through curdled milk and separating whey and the product of the fresh or fermenting-ripening that makes.Product without fermenting-ripening after making is called fresh cheese, and the product of making through the lengthy fermentation maturation is called aged cheese.In the world these two kinds of cheese are referred to as natural cheese.Usually cheese is divided into three major types in the world now: natural cheese, processed cheese and cheese food.
Containing rich in protein, fat, mineral matter and multivitamin in the cheese, is the very high product of nutritive value in the dairy products, is called as " kings of dairy products " abroad, is a kind of current consumption product of developed country resident.Along with Chinese people's growth in the living standard, the output and the consumption figure of dairy produce constantly increase sharply.According to external development experience, when the consumption figure of dairy products reaches one regularly, people no longer only limit to contain moisture up to 88% liquid milk to the demand of dairy products kind, and cheese then becomes the diversified first-selection of dairy produce.But at present, the ratio that cheese occupies in Chinese dairy products total output is few, the enterprise of domestic production cheese is few, cheese and Related product thereof are seldom on the market, sales situation is also not too optimistic, this and international dairy products developed country cow's milk product 60% form a sharp contrast based on the situation of cheese product, and be extremely incompatible with the raising of the economic development of China and the level of consumption.Tracing it to its cause, is because the cheese major part that present people can buy is an import, and price is higher on the one hand, then is because the local flavor of most of fermenting-ripening cheese is strong on the other hand, and its bitter taste and acid are difficult to be accepted by compatriots.Investigation shows that 60% surveyee did not eat cheese; Most surveyees dislike heavier hard cheese of local flavor and mould cheese.Therefore, must adjust cheesy flavor and cheese variety development at the market demand of China and consumer's hobby.
Processed cheese is to be raw material with the natural cheese, through stripping and slicing, pulverizing, interpolation emulsifying agent, add the product that thermal agitation and can while hot form.In preparation process, add various characteristic batchings, added distinctive process technology, eliminated the strong local flavor of natural cheese, more met compatriots' taste.Thereby domestic manufacturers attempt in the processed cheese research and development, and have obtained market efficiency preferably.But the processed cheese product is a kind of good interim form, and along with the dark gradually people of cheese culture, natural cheese will become the main flow of cheese consumption.And at present, domestic research aspect the natural cheese of the suitable Chinese's taste of exploitation is also few.
Summary of the invention
The technical problem to be solved in the present invention is, overcome deficiency of the prior art, provide a kind of maturity period short, production cost is low, protein and fat splitting appropriateness, bitter taste and acid are light, tart flavour is soft, quality is soft, aromatic flavour, are more suitable for the processing method of the natural cheese of compatriots' taste.
Be the technical solution problem, the scheme that the present invention adopts is: fresh milk after filtration, after purification and the standardization, carry out pasteurize, be cooled to curdling temperature then, add composite ferment earlier and carry out pre-acidifying, adjust acidity then, add calcium chloride and compound renin again, after insulation forms curdled milk, cut into grumeleuse, after grumeleuse stirring, heat temperature raising and insulation, discharge whey, take out grumeleuse and add salt and the Jinhua ham powder, go into the mold forming squeezing, vacuum packaging places constant temperature bottom fermentation maturation.
Concrete described process of cheese making method is carried out as follows:
(1) fresh milk after filtration, after purification and the standardization, be heated to 63 ℃ of insulation 30min sterilization is cooled to 32 ℃ of curdling temperatures again;
(2) 2～4% (weight) by raw milk add composite ferment, carry out pre-acidifying 25～35min under 32 ℃;
(3) adjust to 0.21% with the lactic acid of the 1mol/L milk acidity after with pre-acidifying;
(4) 0.02% (weight) by raw milk is added into calcium chloride;
(5) 0.012% (weight) by raw milk adds compound renin, at 32 ℃ of following insulation 30min, makes the raw milk formation curdled milk of condensing;
(6) curdled milk is cut into the grumeleuse of diameter 1.5cm, again with grumeleuse under slowly stirring, raising 1 ℃ speed heat temperature raising to 39 ℃ every 3min, and insulation 25min, discharge whey then;
(7) add the salt of 2% (weight) in grumeleuse, the mould molding of packing into after mixing is with 0.2～0.3Mpa pressure, about squeezing 15h～24h;
(8) carry out vacuum packaging with packaging material, placed 12 ℃ of constant temperature bottom fermentations ripe 3 months;
The proportioning of described composite ferment is by the Lactococcus lactis lactic acid subspecies: lactococcus lactis subsp: lactobacillus delbruockii subspecies bulgaricus: streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1, the proportioning of described compound renin is by rennin: papain: the mould enzyme of rice black wool was 4: 4: 2; Described proportioning is weight relationships.
As a kind of improvement, when step (7) adds salt, also comprise the step that the Jinhua ham powder that adds 3～5% (weight) mixes in the lump, the preparation method of described Jinhua ham powder is: the lean meat of getting Jinhua ham, after the rubbing, freeze 24h under-35 ℃, freeze-dried powder is broken into the Jinhua ham powder then.
Among the present invention, the packaging material that use during vacuum-packed in the step (8) are any one or its composite films in polyester film, polyethylene film, nylon film, the polypropylene film.
The Lactococcus lactis lactic acid subspecies that is used among the present invention, lactococcus lactis subsp, lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus, Lactobacillus casei, rennin, papain, the rice mould enzyme of black wool or lactic acid are leavening commonly used or food processing auxiliary material, a large amount of supplies are arranged on the market, obtain easily.
The difference of the method for the present invention and existing process of cheese making mainly contain following some:
1. to select lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus and Lactobacillus casei for use be attached leavening in the present invention, cooperate the composition composite ferment to ferment with cheese main fermentation agent Lactococcus lactis lactic acid subspecies, the lactococcus lactis subsp of classics, its acid producing ability is strong, produce fragrant performance height, albumen and fat splitting are suitable, it is fast, with short production cycle to have reached cheese ripening, and bitter taste is light, the purpose of aromatic flavour.
2. the present invention utilizes the cheese yield rate height of the mould enzyme curdled milk of meter black wool, and cheese protein matter degradation rate is low, the cheese yield rate of papain curdled milk is low, and the high characteristic of cheese protein matter degradation rate, select the mould enzyme combination of papain and rice black wool for use, alternative part rennin is applied to cheese production just in time can learn from other's strong points to offset one's weaknesses, and both can reduce the rennin consumption, and reduce production costs, the yield rate of cheese and quality are not descended.
3. the present invention adds the Jinhua ham powder in cheese, carries out the cheesy flavor adjustment, and classical cheesy flavor and sour milk local flavor and Flavor of Jin-hua Ham are combined together, and forms the easier novel cheesy flavor of being accepted by compatriots.
Beneficial effect of the present invention is mainly reflected in:
Curdled milk speed is fast, and fermentation period is short, and production cost is low, protein and fat splitting appropriateness, and bitter taste is light, and cheesy flavor and sour milk local flavor and Flavor of Jin-hua Ham merge, and the natural cheese local flavor of formation is more suitable for compatriots' taste.
The specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Example 1: fresh milk after filtration, after purification and the standardization, be heated to 63 ℃ of insulation 30min sterilization is cooled to 32 ℃ of curdling temperatures again.Add composite ferment (Lactococcus lactis lactic acid subspecies: lactococcus lactis subsp: lactobacillus delbruockii subspecies bulgaricus: streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1) by 2% of raw milk, under 32 ℃, carry out pre-acidifying 35min.Adjust to 0.21% with the hydrochloric acid of the 1mol/L milk acidity after with pre-acidifying.Be added into calcium chloride by 0.02% of raw milk.Add compound renin (rennin: papain: the mould enzyme of rice black wool is 4: 4: 2) by 0.012% of raw milk,, make the raw milk formation curdled milk of condensing at 32 ℃ of insulation 30min down.With cheese knife curdled milk is cut into the grumeleuse of diameter 1.5cm, again with grumeleuse under slowly stirring, raising 1 ℃ speed heat temperature raising to 39 ℃ every 3min, and insulation 25min, discharge whey then.The salt of adding 2% and 3% Jinhua ham powder in grumeleuse, the mould molding of packing into after mixing is with 0.2Mpa pressure, about squeezing 20h.With composite film vacuum packagings such as polyester/polyethylene or nylon/polypropylene, placed 12 ℃ of constant temperature bottom fermentations ripe 3 months.
Example 2: fresh milk after filtration, after purification and the standardization, be heated to 63 ℃ of insulation 30min sterilization is cooled to 32 ℃ of curdling temperatures again.Add composite ferment (Lactococcus lactis lactic acid subspecies: lactococcus lactis subsp: lactobacillus delbruockii subspecies bulgaricus: streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1) by 4% of raw milk, under 32 ℃, carry out pre-acidifying 25min.Adjust to 0.21% with the hydrochloric acid of the 1mol/L milk acidity after with pre-acidifying.Add calcium chloride by 0.02% of raw milk.Add compound renin (rennin: papain: the mould enzyme of rice black wool is 4: 4: 2) by 0.012% of raw milk,, make the raw milk formation curdled milk of condensing at 32 ℃ of insulation 30min down.With cheese knife curdled milk is cut into the grumeleuse of diameter 1.5cm, again with grumeleuse under slowly stirring, raising 1 ℃ speed heat temperature raising to 39 ℃ every 3min, and insulation 25min, discharge whey then.The salt of adding 2% and 5% Jinhua ham powder in grumeleuse, the mould molding of packing into after mixing is with 0.3Mpa pressure, about squeezing 15h.With composite film vacuum packagings such as polyester/polyethylene or nylon/polypropylene, placed 12 ℃ of constant temperature bottom fermentations ripe 3 months.
Example 3: fresh milk after filtration, after purification and the standardization, be heated to 63 ℃ of insulation 30min sterilization is cooled to 32 ℃ of curdling temperatures again.Add composite ferment (Lactococcus lactis lactic acid subspecies: lactococcus lactis subsp: lactobacillus delbruockii subspecies bulgaricus: streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1) by 3% of raw milk, under 32 ℃, carry out pre-acidifying 30min.Adjust to 0.21% with the hydrochloric acid of the 1mol/L milk acidity after with pre-acidifying.Be added into calcium chloride by 0.02% of raw milk.Add compound renin (rennin: papain: the mould enzyme of rice black wool is 4: 4: 2) by 0.012% of raw milk,, make the raw milk formation curdled milk of condensing at 32 ℃ of insulation 30min down.With cheese knife curdled milk is cut into the grumeleuse of diameter 1.5cm, again with grumeleuse under slowly stirring, raising 1 ℃ speed heat temperature raising to 39 ℃ every 3min, and insulation 25min, discharge whey then.The salt of adding 2% and 4% Jinhua ham powder in grumeleuse, the mould molding of packing into after mixing is with 0.25Mpa pressure, about squeezing 24h.With composite film vacuum packagings such as polyester/polyethylene or nylon/polypropylene, placed 12 ℃ of constant temperature bottom fermentations ripe 3 months.
At last, it should be noted that above what enumerate only is specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.In implication suitable and any change in the scope, all should think to be included in the scope of claims with claims of the present invention.
Claims (3)
1. the processing method of the cheese of suitable compatriots' taste may further comprise the steps:
(1) fresh milk after filtration, after purification and the standardization, be heated to 63 ℃ of insulation 30min sterilization is cooled to 32 ℃ of curdling temperatures again;
(2) 2～4% (weight) by raw milk add composite ferment, carry out pre-acidifying 25～35min under 32 ℃;
(3) adjust to 0.21% with the lactic acid of the 1mol/L milk acidity after with pre-acidifying;
(4) 0.02% (weight) by raw milk is added into calcium chloride;
(5) 0.012% (weight) by raw milk adds compound renin, at 32 ℃ of following insulation 30min, makes the raw milk formation curdled milk of condensing;
(6) curdled milk is cut into the grumeleuse of diameter 1.5cm, again with grumeleuse under slowly stirring, raising 1 ℃ speed heat temperature raising to 39 ℃ every 3min, and insulation 25min, discharge whey then;
(7) add the salt of 2% (weight) in grumeleuse, the mould molding of packing into after mixing is with 0.2～0.3Mpa pressure, about squeezing 15h～24h;
(8) carry out vacuum packaging with packaging material, placed 12 ℃ of constant temperature bottom fermentations ripe 3 months;
The proportioning of described composite ferment is by the Lactococcus lactis lactic acid subspecies: lactococcus lactis subsp: lactobacillus delbruockii subspecies bulgaricus: streptococcus thermophilus: Lactobacillus casei is 4: 4: 2: 2: 1, the proportioning of described compound renin is by rennin: papain: the mould enzyme of rice black wool is 4: 4: 2, and described proportioning is weight relationships.
2. the processing method of cheese according to claim 1, it is characterized in that, when step (7) adds salt, also comprise the step that the Jinhua ham powder that adds 3～5% (weight) mixes in the lump, the preparation method of described Jinhua ham powder is: the lean meat of getting Jinhua ham, after the rubbing, freeze 24h under-35 ℃, freeze-dried powder is broken into the Jinhua ham powder then.
3. the processing method of cheese according to claim 1 is characterized in that, during vacuum-packed in the step (8), the packaging material of use are any one or its composite films in polyester film, polyethylene film, nylon film, the polypropylene film.
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| CN102318683A (en) * | 2011-08-16 | 2012-01-18 | 吉林大学 | Fungal polysaccharide-containing probiotic cheese and preparation method thereof |
| CN102715248A (en) * | 2012-07-10 | 2012-10-10 | 光明乳业股份有限公司 | Cheese and preparation method thereof |
| CN102952758A (en) * | 2011-08-17 | 2013-03-06 | 北京德青源农业科技股份有限公司 | Lactoccous lactis subsp. cremoris strain and application thereof |
| CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
| CN103315069A (en) * | 2013-07-11 | 2013-09-25 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
| CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
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| CN106615181A (en) * | 2015-08-17 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese and preparing method thereof |
| CN106720455A (en) * | 2016-11-11 | 2017-05-31 | 光明乳业股份有限公司 | A kind of whey, its preparation method and whey powder base-material |
| CN107518081A (en) * | 2017-08-18 | 2017-12-29 | 黑龙江飞鹤乳业有限公司 | A kind of cheese of the suitable Chinese way of cooking and preparation method thereof |
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