CN102578240A - Two-layer solidified jam immature dry cheese and preparation method thereof - Google Patents
Two-layer solidified jam immature dry cheese and preparation method thereof Download PDFInfo
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- CN102578240A CN102578240A CN2011100044307A CN201110004430A CN102578240A CN 102578240 A CN102578240 A CN 102578240A CN 2011100044307 A CN2011100044307 A CN 2011100044307A CN 201110004430 A CN201110004430 A CN 201110004430A CN 102578240 A CN102578240 A CN 102578240A
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Abstract
The invention relates to a cheese product, in particular to a two-layer solidified jam immature dry cheese and a preparation method thereof, and belongs to the technical field of dairy products. The two-layer solidified jam immature dry cheese is prepared by adding white sugar and a thickener into condensed milk, refining the milk, sterilizing, adding dry cheese fermenting strain to prepare a fermentation broth, filling jam into the lower layer of a paper cup or a plastic cup, filling the immature dry cheese fermentation broth into the upper layer of the paper cup or the plastic cup, preserving heat and fermenting, and cooling. The lower layer of the two-layer solidified jam immature dry cheese is the jam and the upper layer is the solidified immature dry cheese, wherein the jam part accounts for 5-30% in part by weight and the immature dry cheese part accounts for 70-95% in part by weight. The two-layer solidified jam immature dry cheese and the preparation method thereof have the advantages that: the jam is added into the lower layer on the basis of the original flavor of the dry cheese, so that the mellow fragrance of the dry cheese and the faint fragrance of the jam are combined perfectly to bring people an all-around taste and visual enjoyment; the nutrition of the two-layer solidified jam immature dry cheese is more balanced and all-around.
Description
Technical field
The present invention relates to a kind of cheese product, be specifically related to double-deck young cheese of a kind of coagulating type jam and preparation method thereof.Belong to the dairy products technical field.
Background technology
In recent years; Along with the raising of living standards of the people, and the high nutrition of cheese, receive the many concerns of People more and more at home; Because domestic cheese industry development is later; And external traditional cheese taste is difficult, and the cheese market development is slow for compatriots accept, and only cheese market major part is captured by the foreign capitals brand.National cheese industry is demanded development urgently, is improved.
From the whole world, cheese occupies very big ratio in the diet of west advanced country.In the dairy products industry, occupy than great share, in the long run, cheese is indispensable part in the dairy industry development as a kind of important dairy products category.In world's dairy products, critical role is arranged.It also is an importance of symbol Dairy Processing technology.People's cooking culture can be greatly enriched in its introducing, finally can promote the overall development of domestic dairy products industry and milk cattle cultivating industry.But there are a lot of realistic problems in cheese further developing at home, such as taste, mouthfeel, accepted by preliminary examination person not too easily; Moreover the production technology of cheese is more complicated than conventional acidified milk, needs to increase new equipment input.The conventional cheese production technology can be with high-quality protein: lactalbumin is discharged as accessory substance, causes the high-quality nutrition leak.At present, how to combine compatriots' taste custom, consumption habit, nutritional need, and aesthetic requirement exploitation cheese new product has become the common recognition of industry.Because present domestic cheese consumption is in the starting stage, if produce according to traditional cheese production technology, need acquire a large amount of new equipments, drop into greatlyyer, there is greater risk in enterprise.And; The tradition aged cheese production cycle is longer, and occupation of capital amount is big, and specification requirement is high; Young cheese can improve a little on the sour milk production line basis and can realize, so the production cycle is short, the equipment young cheese that less input is reasonable point of penetration.Young cheese is without crossing long-time after-ripening simultaneously, and cheesy flavor is soft, is easier to accepted by the consumer.
Summary of the invention
Goal of the invention: the present invention is at dixie cup or mould lower floor's can jam in the cup, and upper strata can young cheese zymotic fluid, heat-preservation fermentation make the double-deck young cheese of coagulating type jam.Realized adding jam before the fermentation, having fermented directly to obtain the double-deck young cheese of coagulating type jam.The present invention can seal laggard sweathouse heat-preservation fermentation through equipment in the can at twice of same in-process, and can obtain lower floor after freezer cooling, the cooling is jam; The upper strata is the product that solidifies the attitude young cheese; Product ferments in cup, and the matter structure is without breakdown of emulsion, and not milk ejection is clear; Make young cheese preserve good sense organ matter structure, kept high-quality protein here.The present invention adds the triple effect inspissator through filling a prescription innovation and process innovation on the basis of sour milk production line, has realized the production of young cheese.
Technical scheme: the present invention adopts following technical scheme to be achieved: young cheese part in double-deck young cheese upper strata comprises following component by weight: concentrated milk 840～950, white granulated sugar 1～80, condensed milk 1～80, thickener 1～8, bacterial classification 0.02～1 (preferred 0.03～0.05 weight portion).Preferably, described a kind of double-deck young cheese upper strata young cheese part comprises following component: concentrated milk 913.98, white granulated sugar 49, condensed milk 29, thickener 8, bacterial classification 0.02 by weight.
Because cheese is different with the standard-required of acidified milk; This product had both met the standard of GB 19302 " acidified milk "; Satisfy the standard of young cheese among the GB 5420 " cheese " simultaneously, but product of the present invention uses the fermentation of cheese fermented bacterium, local flavor belongs to cheesy flavor.
The double-deck young cheese of a kind of coagulating type jam of the present invention, wherein, product lower floor is a jam, and the upper strata is a young cheese, and said product lower floor jam part weight portion is 5%～30%, and upper strata young cheese part weight portion is 70%～95%.Above-mentioned concentrated milk is an antibiotic-free, the concentrated milk of solid content 13%～19%, and the concentrated milk can be through flash distillation or single-action or the realization of triple effect inspissator.Above-mentioned condensed milk sugar content is 0～45%, milk solids content >=25%.Above-mentioned thickener component and weight portion ratio thereof are: gelatin 70～89, diacetyl tartarate list double glyceride 5～15, pectin 5～10, xanthans 1～5.The component of above-mentioned bacterial classification can be the Lactococcus lactis lactic acid subspecies, the combination of the arbitrary proportion of one or both in the lactococcus lactis subsp, and bacterium powder viable count content is 10
10～10
13Cfu/g (preferred: as to be purchased) from Danisco A/S BJ Rep Office.Above-mentioned jam can be any fruit sauce, and its pol is 26～34 ° of Brix, and fruit grain size is at (0～8mm) * (0～8mm) * (0～8mm).The preparation method of product of the present invention is characterized in that: prepare jam (or fruit grain sauce) back can earlier, pour into the zymotic fluid of fermentation raw material and strain preparation again, after sealing, ferment.Jam can be according to the preparation of prior art conventional method, perhaps business procurement, and preferred, jam is purchased the Rong Gang company from Shanghai.
A. concentrated milk preparation: fresh milk is warming up to 80～85 ℃ through plate type heat exchanger, gets into the triple effect inspissator, vacuum is-0.02～-0.08Mpa, fresh milk is concentrated into milk solids content 13%～19%, be cooled to below 8 ℃ for use through plate type heat exchanger.
B. prepare burden: press formula ratio; At first in changing batch can, the concentrated milk of 100～150 weight portions is warming up to 60 ℃～64 ℃, adds thickener again and stir 10～14 minutes, be cooled to 36 ℃～40 ℃ to being dissolved as feed liquid fully; Then, will dissolve good feed liquid with centrifugal pump and squeeze into material-compound tank; The concentrated milk who from the milk storehouse, extracts the 100-150 weight portion in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 6～10 minutes; Stop after waiting to dissolve stirring, add condensed milk again, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with impeller pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid; Distribution of the present invention is one of inventive point of the present invention, does not all adopt method of the present invention in the prior art, because use milk to be the concentrated milk; And the concentrated milk need utilize and adds the concentrated milk gradually after being partly dissolved thickener; Progressively heat up again, can make that like this raw material is very even, very influential for the mouthfeel of final products; Through the inventor test of many times, ratio and employed temperature in the adding method of the employed uniqueness of the inventive method have just been confirmed.
C. homogeneous: with treating sterilization feed liquid homogeneous, 66 ℃～70 ℃ of temperature, homogenization pressure 17MPa among the said step b;
D. sterilization, cooling: 93～98 ℃ of sterilization 305 ± 5s, 28 ℃～36 ℃ of outlet temperatures;
E. add bacterial classification: add bacterial classification 0.02～1 weight portion (preferred 0.03～0.05 weight portion), stirred 20 minutes, make zymotic fluid;
F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer, subsequently zymotic fluid is packed in the cup through second row's fill head, seal, send into sweathouse heat-preservation fermentation 8～18h, fermentation stops acidity pH4.2～4.6; (wherein, sampling Detection pH reaches 4.2-4.6 and promptly gets into the freezer cooling, stops fermentation)
G. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.
The present invention has following significant advantage with existing prescription and compared with techniques: (one) is on the basis of cheese original flavor; Add jam in lower floor; The delicate fragrance perfect adaptation of the sweet-smelling of cheese and jam, band is given the omnibearing sense of taste and visual enjoyment, and product nutrition simultaneously is more comprehensively balanced.(2) raw material milk adopts concentration technology, has realized increasing the purpose of product milk solids through using the concentrated milk, has avoided the loss of high-quality protein in the clear process of milk ejection.(3) the present invention can seal laggard sweathouse fermentation through equipment in the can at twice of same in-process, and can obtain lower floor after the cooling is jam; The upper strata is the product that solidifies the attitude young cheese, and product ferments in cup, and the matter structure is without breakdown of emulsion; The young cheese part surface is smooth bright, and tangent plane is fine and smooth level and smooth, has preserved good sense organ state; The matter structure is unusual, gives fine visual enjoyment.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1
Formula for a product is following: concentrated milk 934.98, white granulated sugar 49, condensed milk 10, thickener 6, cheese fermented bacterium 0.02.
The preparation method is following:
A. concentrated milk preparation: fresh milk is warming up to 80 ℃ through plate type heat exchanger, gets into the triple effect inspissator, vacuum is-0.03Mpa, and fresh milk is concentrated into milk solids content 14%, is cooled to below 8 ℃ for use through plate type heat exchanger.
B. batching: press formula ratio, at first in changing batch can, the concentrated milk of 150 weight portions is warming up to 64 ℃, add thickener again and stir 10 minutes, be cooled to 36 ℃～40 ℃, then, will dissolve the feed liquid of getting well with centrifugal pump and squeeze into material-compound tank to being dissolved as feed liquid fully; The concentrated milk who from the milk storehouse, extracts 100 weight portions in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 6 minutes; Stop after waiting to dissolve stirring, add condensed milk, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with centrifugal pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid;
C. homogeneous: with treating sterilization feed liquid homogeneous, 66 ℃～70 ℃ of temperature, homogenization pressure 17MPa among the said step b;
D. sterilization, cooling: 95 ℃ of sterilization 305 ± 5s, 28 ℃ of outlet temperatures;
E. add bacterial classification: add bacterial classification 0.02 weight portion and stirred 20 minutes, make zymotic fluid;
F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer; Addition 10% is packed in the cup zymotic fluid into addition 90% through second row's fill head subsequently; Seal; Send into sweathouse heat-preservation fermentation 10～15h, sampling Detection, pH4.5 can lower the temperature and stop fermentation;
G. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.
Embodiment 2
Formula for a product is following: concentrated milk 933.96, white granulated sugar 40, condensed milk 20, thickener 6, cheese fermented bacterium 0.04.
The preparation method is following:
A. concentrated milk preparation: fresh milk is warming up to 80 ℃ through plate type heat exchanger, gets into the triple effect inspissator, vacuum is-0.025Mpa, and fresh milk is concentrated into milk solids content 13%, is cooled to below 8 ℃ for use through plate type heat exchanger.
B. batching: press formula ratio, at first in changing batch can, the concentrated milk of 150 weight portions is warming up to 64 ℃, add thickener again and stir 10 minutes, be cooled to 36 ℃～40 ℃, then, will dissolve the feed liquid of getting well with centrifugal pump and squeeze into material-compound tank to being dissolved as feed liquid fully; The concentrated milk who from the milk storehouse, extracts 100 weight portions in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 6 minutes; Stop after waiting to dissolve stirring, add condensed milk, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with centrifugal pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid;
C. homogeneous: with treating sterilization feed liquid homogeneous, 66 ℃～70 ℃ of temperature, homogenization pressure 17MPa among the said step b;
D. sterilization, cooling: 95 ℃ of sterilization 305 ± 5s, 30 ℃ of outlet temperatures;
E. add bacterial classification: add the stirring of bacterial classification 0.04 weight portion and made zymotic fluid in 20 minutes;
F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer; Addition 15% is packed in the cup zymotic fluid into addition 85% through second row's fill head subsequently; Seal; Send into sweathouse heat-preservation fermentation 10～13h, sampling Detection, pH4.5 can lower the temperature and stop fermentation;
G. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.
The double-deck young cheeses of embodiment 3 a kind of coagulating type jam of the present invention, wherein, product lower floor is a jam, and the upper strata is a young cheese, and said product lower floor jam part weight portion is 5%, and upper strata young cheese part weight portion is 95%.Wherein, top section comprises following component by weight: concentrated milk 950, white granulated sugar 80, condensed milk 80, thickener 8, cheese fermented bacterium 1.Above-mentioned concentrated milk is an antibiotic-free, the concentrated milk of solid content 19%, and the concentrated milk can realize through flash distillation.Above-mentioned thickener component and weight portion ratio thereof are: gelatin 89, diacetyl tartarate list double glyceride 15, pectin 10, xanthans 5.The component of above-mentioned cheese fermented bacterium is the Lactococcus lactis lactic acid subspecies, and bacterium powder viable count content is 10
13Cfu/g.Above-mentioned jam can be any fruit sauce, and its pol is 34 ° of Brix, and fruit grain size is at (0～8mm) * (0～8mm) * (0～8mm).A. concentrated milk preparation: fresh milk is warming up to 85 ℃ through plate type heat exchanger, gets into the triple effect inspissator, vacuum is-0.08Mpa, and fresh milk is concentrated into milk solids content 19%, is cooled to below 8 ℃ for use through plate type heat exchanger.B. batching: press formula ratio, at first in changing batch can, the concentrated milk of 150 weight portions is warming up to 64 ℃, add thickener again and stir 14 minutes, be cooled to 40 ℃, then, will dissolve the feed liquid of getting well with centrifugal pump and squeeze into material-compound tank to being dissolved as feed liquid fully; The concentrated milk who from the milk storehouse, extracts 150 weight portions in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 10 minutes; Stop after waiting to dissolve stirring, add condensed milk again, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with impeller pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid; C. homogeneous: with treating sterilization feed liquid homogeneous, 70 ℃ of temperature, homogenization pressure 17MPa among the said step b; D. sterilization, cooling: 93～98 ℃ of sterilization 305 ± 5s, 28 ℃～36 ℃ of outlet temperatures; E. add bacterial classification: add bacterial classification 1 weight portion, stirred 20 minutes, make zymotic fluid; F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer, subsequently zymotic fluid is packed in the cup through second row's fill head, seal, send into sweathouse heat-preservation fermentation 8～18h, fermentation stops acidity pH4.2～4.6; (wherein, sampling Detection pH reaches 4.2-4.6 and promptly gets into the freezer cooling, stops fermentation) g. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.
The double-deck young cheeses of embodiment 4 a kind of coagulating type jam of the present invention, wherein, product lower floor is a jam, and the upper strata is a young cheese, and said product lower floor jam part weight portion is 30%, and upper strata young cheese part weight portion is 70%.Wherein, top section comprises following component by weight: concentrated milk 840, white granulated sugar 1, condensed milk 1, thickener 1, cheese fermented bacterium 0.02.Above-mentioned concentrated milk is an antibiotic-free, the concentrated milk of solid content 13%～19%, and the concentrated milk can be through flash distillation or single-action or the realization of triple effect inspissator.Above-mentioned thickener component and weight portion ratio thereof are: gelatin 70, diacetyl tartarate list double glyceride 5, pectin 5, xanthans 1.The component of above-mentioned cheese fermented bacterium is a lactococcus lactis subsp, and bacterium powder viable count content is 10
10Cfu/g.Above-mentioned jam can be any fruit sauce, and its pol is 26～34 ° of Brix, and fruit grain size is at (0～8mm) * (0～8mm) * (0～8mm).A. concentrated milk preparation: fresh milk is warming up to 80 ℃ through plate type heat exchanger, gets into the triple effect inspissator, vacuum is-0.02Mpa, and fresh milk is concentrated into milk solids content 13%, is cooled to below 8 ℃ for use through plate type heat exchanger.B. batching: press formula ratio, at first in changing batch can, the concentrated milk of 100 weight portions is warming up to 60 ℃, add thickener again and stir 10 minutes, be cooled to 36 ℃, then, will dissolve the feed liquid of getting well with centrifugal pump and squeeze into material-compound tank to being dissolved as feed liquid fully; The concentrated milk who from the milk storehouse, extracts 100 weight portions in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 6 minutes; Stop after waiting to dissolve stirring, add condensed milk again, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with impeller pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid; C. homogeneous: with treating sterilization feed liquid homogeneous, 66 ℃～70 ℃ of temperature, homogenization pressure 17MPa among the said step b; D. sterilization, cooling: 93～98 ℃ of sterilization 305 ± 5s, 28 ℃～36 ℃ of outlet temperatures; E. add bacterial classification: add bacterial classification 0.02 weight portion, stirred 20 minutes, make zymotic fluid; F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer, subsequently zymotic fluid is packed in the cup through second row's fill head, seal, send into sweathouse heat-preservation fermentation 8～18h, fermentation stops acidity pH4.2～4.6; (wherein, sampling Detection pH reaches 4.2-4.6 and promptly gets into the freezer cooling, stops fermentation) g. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.
The double-deck young cheeses of embodiment 5 a kind of coagulating type jam of the present invention, wherein, product lower floor is a jam, and the upper strata is a young cheese, and said product lower floor jam part weight portion is 15%, and upper strata young cheese part weight portion is 85%.Wherein, top section comprises following component by weight: concentrated milk 900, white granulated sugar 2, condensed milk 1, thickener 1, cheese fermented bacterium 0.05 weight portion.Above-mentioned concentrated milk is an antibiotic-free, the concentrated milk of solid content 16%, and the concentrated milk can be through flash distillation or single-action or the realization of triple effect inspissator.Above-mentioned thickener component and weight portion ratio thereof are: gelatin 80, diacetyl tartarate list double glyceride 10, pectin 7, xanthans 3.The component of above-mentioned cheese fermented bacterium is the Lactococcus lactis lactic acid subspecies, the combination of 1: 1 ratio that lactococcus lactis subsp is two kinds, and bacterium powder viable count content is 10
10～10
13Cfu/g.Above-mentioned jam can be any fruit sauce, and its pol is 26～34 ° of Brix, and fruit grain size is at (0～8mm) * (0～8mm) * (0～8mm).A. concentrated milk preparation: fresh milk is warming up to 82 ℃ through plate type heat exchanger, gets into the triple effect inspissator, vacuum is-0.05Mpa, and fresh milk is concentrated into milk solids content 15%, is cooled to below 8 ℃ for use through plate type heat exchanger.B. batching: press formula ratio, at first in changing batch can, the concentrated milk of 120 weight portions is warming up to 62 ℃, add thickener again and stir 12 minutes, be cooled to 38 ℃, then, will dissolve the feed liquid of getting well with centrifugal pump and squeeze into material-compound tank to being dissolved as feed liquid fully; The concentrated milk who from the milk storehouse, extracts 120 weight portions in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 8 minutes; Stop after waiting to dissolve stirring, add condensed milk again, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with impeller pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid; C. homogeneous: with treating sterilization feed liquid homogeneous, 66 ℃～70 ℃ of temperature, homogenization pressure 17MPa among the said step b; D. sterilization, cooling: 93～98 ℃ of sterilization 305 ± 5s, 28 ℃～36 ℃ of outlet temperatures; E. add bacterial classification: add bacterial classification 0.02～1 weight portion (preferred 0.03～0.05 weight portion), stirred 20 minutes, make zymotic fluid; F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer, subsequently zymotic fluid is packed in the cup through second row's fill head, seal, send into sweathouse heat-preservation fermentation 8～18h, fermentation stops acidity pH4.2～4.6; (wherein, sampling Detection pH reaches 4.2-4.6 and promptly gets into the freezer cooling, stops fermentation) g. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.The present invention proposes a kind of brand-new young cheese prescription; With a kind of technological innovation; Can be through equipment in the can at twice of same in-process; Seal the fermentation of laggard sweathouse, obtaining lower floor after the cooling is jam, and the upper strata is the suitability for industrialized production that the product that solidifies the young cheese of attitude can be realized the double-deck young cheese of coagulating type jam.Based on market, consumer demand, and the technological innovation of acidified milk industry, the double-deck young cheese of the coagulating type jam that the present invention produces; Product is delicious in taste; Form is novel, and nutritious, development at home provides a kind of brand-new solution to the cheese product in its appearance.Also will the development of China's cheese industry be played a role in promoting.
Claims (8)
1. the double-deck young cheese of a coagulating type jam, it is characterized in that: product lower floor is a jam, and the upper strata is a young cheese, and said product lower floor jam part weight portion is 5%～30%, and upper strata young cheese part weight portion is 70%～95%.
2. the double-deck young cheese of a kind of coagulating type jam as claimed in claim 1 is characterized in that: the fermentation raw material in the top section comprises following component by weight: concentrated milk 840～950, white granulated sugar 1～80, condensed milk 1～80, thickener 1～8, cheese fermented bacterium 0.02～1 (preferred 0.03～0.05 weight portion).
3. the double-deck young cheese of a kind of coagulating type jam as claimed in claim 2 is characterized in that said thickener component and weight portion ratio thereof are: gelatin 70～89, diacetyl tartarate list double glyceride 5～15, pectin 5～10, xanthans 1～5.
4. according to claim 1 or claim 2 the double-deck young cheese of a kind of coagulating type jam is characterized in that said concentrated milk be an antibiotic-free, the concentrated milk of solid content 13%～19%, and the concentrated milk can be through flash distillation or single-action or the realization of triple effect inspissator.
5. according to claim 1 or claim 2 the double-deck young cheese of a kind of coagulating type jam is characterized in that; The component of said cheese fermented bacterium can be the Lactococcus lactis lactic acid subspecies; The combination of the arbitrary proportion of one or both in the lactococcus lactis subsp, bacterium powder viable count content is 10
10～10
13Cfu/g.
6. the double-deck young cheese of a kind of coagulating type jam as claimed in claim 1 is characterized in that said jam can be any fruit sauce, and its pol is 26～34 ° of Brix, and fruit grain size is at (0～8mm) * (0～8mm) * (0～8mm).
7. like the preparation method of any said product among the claim 1-6, it is characterized in that: can after the preparation jam earlier, pour into the zymotic fluid that fermentation raw material and bacterial classification are formed again, after sealing, ferment.
8. method as claimed in claim 7 is characterized in that: concrete preparation method is following:
A. concentrated milk's preparation: fresh milk is warming up to 80～85 ℃ through plate type heat exchanger; Get into triple effect inspissator (perhaps other method for concentration); Vacuum is-0.02～-0.08Mpa, fresh milk is concentrated into milk solids content 13%～19%, be cooled to below 8 ℃ for use through plate type heat exchanger;
B. prepare burden; Wherein, The collocation method of said fermentation raw material is following: press formula ratio; At first in changing batch can, the concentrated milk of 100～150 weight portions is warming up to 60 ℃～64 ℃, adds thickener again and stir 10～14 minutes, be cooled to 36 ℃～40 ℃ to being dissolved as feed liquid fully; Then, will dissolve good feed liquid with centrifugal pump and squeeze into material-compound tank; The concentrated milk who from the milk storehouse, extracts the 100-150 weight portion in addition afterwards adds white granulated sugar simultaneously to changing batch can in changing batch can, stirred 6～10 minutes; Stop after waiting to dissolve stirring, add condensed milk again, stirred again 3 minutes; Dissolve fully to condensed milk; To dissolve good feed liquid with impeller pump and squeeze into material-compound tank, the concentrated milk of the surplus part of will filling a prescription simultaneously squeezes into material-compound tank, must treat the sterilization feed liquid;
C. homogeneous: with treating sterilization feed liquid homogeneous, 66 ℃～70 ℃ of temperature, homogenization pressure 17MPa among the said step b;
D. sterilization, cooling: 93～98 ℃ of sterilization 305 ± 5s, 28 ℃～36 ℃ of outlet temperatures;
E. add bacterial classification: add bacterial classification 0.02～1 weight portion (preferred 0.03～0.05 weight portion), stirred 20 minutes, make zymotic fluid;
F. can and fermentation: jam is inserted jam in the cup through first row's fill head of bottle placer, and addition 5～30% is packed in the cup zymotic fluid into addition 70～95% through second row's fill head subsequently.Seal, send into sweathouse heat-preservation fermentation 8～18h, fermentation stops acidity pH4.2～4.6; (wherein, sampling Detection pH reaches 4.2-4.6 and promptly gets into the freezer cooling, stops fermentation)
G. cooling: at 2 ℃ of freezers, be cooled to rapidly below 12 ℃,, deposit 10h, get product of the present invention at 2 ℃～6 ℃ freezers.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662155A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of inflation natural cheeses and preparation method thereof |
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Application publication date: 20120718 |