CN102885163A - Tuckahoe-flavored functional cheese cake and preparation method thereof - Google Patents
Tuckahoe-flavored functional cheese cake and preparation method thereof Download PDFInfo
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- CN102885163A CN102885163A CN2012103836834A CN201210383683A CN102885163A CN 102885163 A CN102885163 A CN 102885163A CN 2012103836834 A CN2012103836834 A CN 2012103836834A CN 201210383683 A CN201210383683 A CN 201210383683A CN 102885163 A CN102885163 A CN 102885163A
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Abstract
The invention discloses a tuckahoe-flavored functional cheese cake and a preparation method thereof. The preparation method is characterized by comprising the steps of preparing tuckahoe powder, and preparing lotus seed milk; carrying out sterilization on whole milk liquor or cow milk; adding the lotus seed milk, calcium chloride, chymosin and glutamine transaminase into the sterilized product; carrying out milk curding, whey removal, cutting and fermentation on the obtained mixture; adding the tuckahoe powder, blueberry powder, baking soda and salt or sugar into milk curds; and carrying out mixing, press molding, vacuum packing and sterilization on the obtained product so as to obtain a polypeptide and anthocyanin-like active factor containing tuckahoe-flavored functional cheese cake with antioxidation and immunoregulation functions. The quality guarantee period of the tuckahoe-flavored functional cheese cake at a low temperature or room temperature can be up to about 3-5 months. The tuckahoe-flavored functional cheese cake has the advantages that tuckahoe powder, lotus seed milk and blueberry powder are used for processing cheese cakes together, so that the nutritional value and functional properties of cheese cakes can be improved, and the taste of cheese cakes is enriched.
Description
Technical field
The present invention relates to a kind of cheese pie, especially relate to a kind of Poria cocos local flavor functional milks cheese cake and preparation method thereof.
Background technology
The fruity of blueberry is delicious, nutritious, contain protein 0.27 gram in every hectogram fresh fruit, about 6 grams of carbohydrate, the organic acid such as citric acid, malic acid 2.3 grams, carrotene 0.25mg, vitamin C is up to 53mg, detect through national standard material inspection center, contain 19 seed amino acids in the blueberry berry, wherein contain necessary 8 seed amino acids of human body, and ratio is suitable.In addition, also detect vitamin D, calcium, phosphorus, iron, zinc, selenium, SOD in the blueberry berry, especially also contain and prevent that eyesight reduction and degeneration to vascular sclerosis, heart disease, delaying senility, strengthening active material---the anthocyanidin that memory has remarkable efficacy.Anthocyanidin can activate the epidemic disease system, makes serum immune globulin avoid the infringement of free radical, activating macrophage, the immunity of enhancing human body.According to the U.S., Japan, the scholar of European Section research, often edible blueberry goods can strengthen eyesight significantly, and anti-eye strain delays the cranial nerve aging, and the microangiopathy that is caused by diabetes is had therapeutic action, strengthens cardiac function, the prevention senile dementia.
Calcium in the lotus seed and phosphorus content are very abundant, contain protein 16.6 grams in per 100 gram lotus seed dry products, fat 2.0 grams, carbohydrate 62 grams, 89 milligrams of calcium, 6.4 milligrams of iron, 285 milligrams in phosphorus, wherein the aliphatic acid composition has 54.17% linoleic acid in the fat, 21.91% oleic acid, 11.32% palmitic acid, 6.19% leukotrienes and 0.04% myristic acid also contain the very strong vitamin C of Wheat Protein and glutathione.Lotus seed has the effect of mental-tranquilization, and the elderly particularly brain worker is often edible, can brain tonic, strengthen memory, and increase work efficiency, and can prevent the generation of senile dementia.The green core of lotus seed central authorities claims the lotus seed core, contains the multiple alkaloids such as liensinine, isoliensinine, and the function of clearing heat-fire is arranged, and also has significant cardiotonic, can expand peripheral vascular, reduces blood pressure.Can treat aphthae, and conduce to sleep.As tonic, tonifying spleen antidiarrheal, the puckery essence of kidney-nourishing, mental-tranquilization, can treat insufficiency of the spleenly rush down for a long time, rush down under protracted dysentery, emission due to the kidney deficiency, lingering diarrhea, urinary incontinence, the married woman's uterine bleeding band, have no peace of mind, palpitation with fear, egersis.
Poria cocos contains pachymaran, glucose, protein, amino acid, organic acid, fat, lecithin, adenine, choline, ergosterol, plurality of enzymes and sylvite.Ancients claim that Poria cocos is " refreshing medicine " at 4 o'clock, because its effect is very extensive, regardless of the four seasons, with it and various compatibility of drugs, no matter cold, temperature, wind, all diseases that wets can both be brought into play its unique effects.Poria cocos flavor is sweet, light, property flat, be used as medicine have clearing damp and promoting diuresis, the function of beneficial spleen and stomach, antitoxic heart-soothing and sedative.Modern medicine study show Poria cocos can enhanced machine body immunity function, pachymaran has significantly antitumor and protect the liver dirty effect.
Cheese is to add an amount of lactic acid bacteria, leavening and renin in the Ruzhong, make protein coagulating after, get rid of whey, grumeleuse is pressed into bulk, fermentation and the product made, its main nutrient composition is protein and fat.Because need in the cheese-making to remove whey, the materials such as lactalbumin and most vitamin, trace element are all discharged with whey, have reduced the nutritive value of cheese, and this cheese taste and function ratio are more single.At present, the correlative study report that also lotus seed, Poria cocos, blueberry and full-cream emulsion is not used for together processed cheese both at home and abroad.
Summary of the invention
Technical problem to be solved by this invention provides a kind of not only unique flavor, nutritious, and has anti-oxidant and immunoloregulation function cheese pie and preparation method thereof.
The present invention solves the problems of the technologies described above the technical scheme that adopts: a kind of Poria cocos local flavor functional milks cheese cake, rich milk solution or fresh cow's milk are added lotus-seed milk, filter, sterilization, cooling, add again lactic acid bacteria, calcium chloride and renin, then curdled milk, discharging whey, cutting, fermentation, in the working up curd piece, add Poria cocos powder, the blueberry powder, sodium bicarbonate, salt or white sugar, mix, moulding, vacuum-packed, sterilization, obtain a kind of polypeptide and pachymaran and anthocyan active factors of containing, have anti-oxidant and Poria cocos local flavor functional milks cheese cake goods immunoloregulation function.
A kind of preparation method of Poria cocos local flavor functional milks cheese cake, bag is specifically drawn together following steps:
(1) preparation of Poria cocos powder: dried Poria cocos is cleaned rear peeling with clear water, be cut into small pieces, behind the flour mill grinds, wear into fine powder with ultrafine crusher again;
(2) preparation of lotus seed breast: select without the dried lotus seed that goes rotten, after cleaning with clear water, with lotus seed and water in mass ratio the ratio of 1:3-5 mix soak 8-12 hour after, put into the fiberizer defibrination after, wear into screened stock with colloid mill again, namely obtain the lotus seed breast;
(3) mix, sterilization, curdled milk: the lotus seed breast is joined in rich milk solution that concentration is 20-30% or the fresh cow's milk by the mass ratio of 25.0-35.0wt%, the mixed liquor that obtains is preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, after being cooled to 32-37 ℃, the compound lactobacillus leavening that adds mixed liquor quality 1.0-3.0wt%, the calcium chloride of 0.01-0.03wt%, the vigor of 0.01-0.03wt% is the renin of 12000-15000U/mL, 0.06 the glutamine transaminage of～0.15 wt%, 32-37 ℃ of insulation 30-40 minute, impel the mixed liquor cohesion after mixing;
(4) discharging whey: after the insulation cohesion finishes, in the food Special centrifugal dehydrator, be lining with canvas bag, to pour in the canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, under the rotating speed of 800-900 rev/min of kind centrifugal discharging whey 10-25 minute, until after discharging whey liqs fully, stop centrifugally, namely obtain getting rid of the ziega of whey;
(5) fermentation: the curds granules that ziega is cut into 0.5-1.5 cubic centimetre size, take by weighing the whey of the discharge of the Powdered Mucor leavening of an above-mentioned curds granules quality 0.10-0.20wt% or yeast for brewing rice wine and 1.0-2.0wt%, with sodium bicarbonate the pH value of whey is adjusted to 7.0-7.50, then mucor powder or yeast for brewing rice wine are scattered in the whey, mix the rear surface that mucor solution or yeast for brewing rice wine solution is sprayed at equably curds granules with sprayer, again curds granules being spread out into thickness at bamboo curtain splint is 2-3 centimetre loose shape, placed 20-25 ℃ of bottom fermentation 36-72 hour, and obtained the working up curd particle;
(6) batching: take by weighing the blueberry powder of working up curd granular mass 1.0-5.0wt%, the Poria cocos powder of 6.0-12.0wt%, the salt of 1.50-2.0wt% or the white sugar of 3.0-5.0wt%, the NaHCO of 0.10-0.60wt%
3After mixing, with mixture and water in mass ratio the ratio of 1:1-3 be mixed into the mud shape, get blueberry Poria cocos mixture;
(7) mix, moulding: after working up curd particle and blueberry Poria cocos mixture mixed with cutmixer or stirring mixer, be rolled into agglomerate with tumbler again, make little cheese pie at mould inner pressure again;
(8) vacuum packaging: after the compressing cheese pie demoulding, vacuumize with transparent retort pouch and to pack, carry out again external packing, namely obtain Poria cocos local flavor functional milks cheese cake.
Rich milk solution described in the step (3) is for being made into whole-fat milk powder in mass ratio the solution of 20-30%.
Rich milk solution described in the step (3) for soymilk powder and whole-fat milk powder with (0.2-0.5): the solution that is made into 20-30wt% after mass ratio (0.5-0.8) mixes.
Compound lactobacillus leavening described in the step (3) is mixed by lactobacillus bulgaricus or lactobacillus acidophilus or Lactobacillus plantarum or Lactobacillus casei and streptococcus thermophilus and the Lactobacillus helveticus leavening mass ratio with 1:1-2:1, and its viable count is 106-7cfu/mL.Pre-acidifying produces lactic acid by lactobacillus-fermented, reduces the pH value and impels the lactoprotein sex change to solidify.
After cheese pie vacuum packet described in the step (8) installs, be placed on first in 80-90 ℃ the hot water insulation sterilization 10-20 minute, take out and to strengthen disinfection equipment with tunnel type micro wave again, 80-90 ℃ of lower sterilization 5-10 second, carry out external packing after the cooling and namely obtain Poria cocos local flavor functional milks cheese cake.
Compared with prior art, the invention has the advantages that: the present invention discloses a kind of Poria cocos local flavor functional milks cheese cake and preparation method thereof first, comprise the preparation of Poria cocos powder, the preparation process of lotus seed breast, with rich milk solution or cow's milk sterilization, add the lotus seed breast, calcium chloride, renin and glutamine transaminage, then curdled milk, discharging whey, cutting, fermentation, in ziega, add Poria cocos powder, the blueberry powder, sodium bicarbonate and salt or white sugar, mix, the squeezing moulding, vacuum-packed, sterilization, obtain a kind of polypeptide and anthocyan active factors of containing, have anti-oxidant and Poria cocos local flavor functional milks cheese cake immunoloregulation function, it can reach about 3-5 month in that it is guaranteed the quality under low temperature or the normal temperature.Insert blueberry powder, lotus seed breast in this cheese, improve the cheese mouthfeel, enrich nutrition and the function value of cheese, the several physiological active substances that it contains, such as compositions such as anthocyanidin, vitamin C, trace elements, immunity of organisms and antioxidation effect are remarkable for strengthening; Poria cocos powder is added in the cheese product, and its pachymaran can strengthen immunity of organisms.In addition, add the fermentation of Mucor or yeast for brewing rice wine, but protein stimulatory matter is decomposed into the materials such as polypeptide and amino acid, and produces special ferment local-flavor, improved nutrition and the function value of cheese.The present invention is used for the processed cheese cake together with Poria cocos powder, lotus seed breast and blueberry powder and full-cream emulsion, can improve nutritive value and the functional characteristic of cheese pie, enriches the mouthfeel of cheese pie.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
One, experimental determining method
1, the mensuration of anthocyanidin content
(1) calibration curve: select vanillic aldehyde-salt acid system to measure.The catechin standard items are mixed with methyl alcohol concentration is 0.1,0.2,0.3,0.4, the sample solution of 0.5mg/mL, vanillic aldehyde-the methanol solution and the 3mL concentrated hydrochloric acid that in the 25mL volumetric flask, add 1mL sample, 6mL 4g/100mL, shake up, 20 ℃ of lucifuge reaction 15h, replace the catechin standard liquid as blank with methyl alcohol, absorbance A in 500nm wavelength place assaying reaction liquid, the concentration of the titer of getting and absorbance data are processed through returning, and regression equation is Y=0.298 X+0.0734 (r=0.9993);
(2) anthocyanidin content is measured: accurately measure 1mL cheese pie sample extracting solution, measure according to above-mentioned calibration curve method.
2, determining content of peptides
(1) making of calibration curve: the volumetric flask of getting ten 10ml prepares 0.0 successively with 5% TCA, 0.2,0.4,0.6,0.8,1.0,1.2,1.4,1.6 and then the Gly-Gly-Tyr-Arg tetrapeptide standard liquid of 1.8mg/ml get respectively the 6.0ml standard liquid and add the 4.0ml biuret reagent and mix on the whirlpool mixed instrument and leave standstill the centrifugal 10min of 10min 2000r/min and get supernatant and measure OD value (doing blank with the first pipe) take the concentration of peptide as abscissa X (mg/ml) OD value as ordinate Y production standard curve under 540nm, obtains regression equation y=0.3681x+0.0013(R
2=1)
(2) the determination of the polypeptide: take 2.5ml of fresh cheese whey added 2.5ml, 10% (W / V) of trichloroacetic acid (TCA) solution in the mixing vortex mixing instrument stand 10min,, Then 4000r / min and centrifuged 15min,, the supernatant was all transferred to 50ml, volumetric flask and washed with 5% TCA, shake to the mark and then take 6.0ml, above solution set another test tube 4.0ml biuret reagent (sample solution: biuret reagent = 3:2), (V / V), vortex mixing instrument in mixed stand 10min, 2000r/min, centrifugal 10min, the supernatant was measured at 540nm OD, value control standard curve the concentration of the polypeptide in the sample solution C (mg / ml), further content of polypeptide in the sample can be obtained.
3, oxidation resistance index determining
(1) mensuration of TAC: add the sample extracting solution of above-mentioned gained in the oxidation reaction system, utilize the Fenton reaction system to produce hydroxy radical, as positive control, reaction finishes the rear light absorption value of measuring in the 510nm place with ascorbic acid; TAC calculates by following formula:
(2) mensuration of ultra-oxygen anion free radical: in reaction system, the changing value that the ultra-oxygen anion free radical that every liter of sample suppresses at 37 ℃ of reaction 40min is equivalent to the ultra-oxygen anion free radical that the vitamin C of 1mg suppresses is a unit of activity
OD
1: the absorbance of control tube; OD
2: the absorbance of measuring pipe; OD
3: the absorbance of standard pipe;
(3) mensuration of hydroxy radical: Fenton reaction is the chemical reaction of modal generation hydroxy radical, H
2O
2Amount and Fenton reaction produce hydroxy radical and be directly proportional, after giving electron acceptor, use the gress reagent colour development, form red material, its colour generation and hydroxy radical how much proportional:
4, immune indexes is measured
(1) pretreatment of raw material: take by weighing an amount of functional milks cheese cake product, add in the physiological saline, fully be twisted into serum with refiner, be used for measuring its immunoregulatory activity;
(2) animal used as test grouping and gavage: 60 mouse are divided into 3 groups at random, 20 every group.Three groups are respectively Normal group, endoxan (CY) control group, CY+ fresh milk junket group.After mouse adapts to a week, beginning gavage, Normal group and CY control group gavage every day physiological saline 0.20ml/10g body weight, fresh milk junket group gavage every day fresh milk buttermilk slurry 0.30ml/10g body weight, continuous 30 days.Front 5 days of gavage, except Normal group, other the three groups of isometric endoxan 100mg/kg of lumbar injection every day body weight;
(3) organ index computing formula: each is organized mouse and weighs behind last administration 24h, and the tail venous blood sampling after taking off cervical vertebra and putting to death mouse, cuts open and gets liver, spleen and thymus gland.Blot to weigh at electronic balance with filter paper and calculate spleen index and thymus index:
Thymus gland (spleen) index=
(4) phagocytic index is measured
Clean up index
K=
, phagocytic index α=
K: the not calibrated index of engulfing; OD
1: blood specimen OD value in the time of 2 minutes; OD
2: blood specimen OD value in the time of 20 minutes).
Two, specific embodiment
Embodiment 1
A kind of Poria cocos local flavor of the present invention functional milks cheese cake, rich milk solution or fresh cow's milk are added lotus-seed milk, filter, sterilization, cooling, add again lactic acid bacteria, calcium chloride and renin, then curdled milk, discharging whey, cutting, fermentation, in the working up curd piece, add Poria cocos powder, the blueberry powder, sodium bicarbonate, salt or white sugar, mix, the squeezing moulding, vacuum-packed, sterilization, obtain a kind of polypeptide and pachymaran and anthocyan active factors of containing, have anti-oxidant and Poria cocos local flavor functional milks cheese cake goods immunoloregulation function, it specifically comprises following preparation process:
(1) preparation of Poria cocos powder: dried Poria cocos is cleaned rear peeling with clear water, be cut into small pieces, behind the flour mill grinds, wear into fine powder with ultrafine crusher again;
(2) preparation of lotus seed breast: select without the dried lotus seed that goes rotten, after cleaning with clear water, with lotus seed and water in mass ratio the ratio of 1:3 mix, soak after 8 hours, put into the fiberizer defibrination after, wear into screened stock with colloid mill again, namely obtain the lotus seed breast;
(3) mixing, sterilization, curdled milk: the lotus seed breast 25.0% is joined in the fresh cow's milk in mass ratio, be preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, after being cooled to 32-37 ℃, the compound lactobacillus leavening of adding mixed liquor quality 1.0wt%, the calcium chloride of 0.01wt%, the vigor of 0.01wt% are the glutamine transaminage of the renin of 12000-15000U/mL, 0.06 wt%, 32 ℃ of insulations 40 minutes, impel the mixed liquor cohesion after mixing;
(4) discharging whey: after the insulation cohesion finishes, in the food Special centrifugal dehydrator, be lining with canvas bag, to pour in the canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, under the rotating speed of 800-900 rev/min of kind centrifugal discharging whey 10-25 minute, until after discharging whey liqs fully, stop centrifugally, namely obtain getting rid of the ziega of whey;
(5) fermentation: the curds granules that ziega is cut into 0.5 cubic centimetre of size, accurately take by weighing the Powdered Mucor leavening of above-mentioned every curds granules quality 0.2wt% and the whey of 2.0wt%, with sodium bicarbonate the pH value of whey is adjusted to 7.0, then the mucor powder is scattered in the whey, mix the rear surface that mucor solution is sprayed at equably curds granules with sprayer, again curds granules being spread out into thickness at bamboo curtain splint is 2-3 centimetre loose shape, place 20 ℃ of bottom fermentations 36 hours, and obtained the working up curd particle;
(6) batching: take by weighing the blueberry powder of working up curd granular mass 1.0%, 6.0% Poria cocos powder, 1.50% salt, 0.10% NaHCO
3After mixing, mixture and water are mixed into the mud shape with the mass ratio of 1:1, get blueberry Poria cocos mixture;
(7) mix, moulding: after the fermentation ends, with working up curd particle and blueberry Poria cocos mixture, after mixing with cutmixer or stirring mixer, be rolled into agglomerate with tumbler again, make little cheese pie at mould inner pressure again;
(8) vacuum packaging: after the compressing cheese pie demoulding, vacuumize with transparent retort pouch and to pack, carry out again external packing and namely obtain Poria cocos local flavor functional milks cheese cake, in 0-4 ℃ of lower refrigeration.
Compound lactobacillus leavening described in the step (3) is mixed with the mass ratio of 1:1:1 by lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus helveticus leavening, and its viable count is 10
6-7Cfu/mL.
Embodiment 2
With embodiment 1, its difference is: lotus seed and water soaked 10 hours after the ratio of 1:4 is mixed in mass ratio in the step (2); In the step (3) whole-fat milk powder is made into 20% rich milk solution with mass ratio and substitutes fresh cow's milk, with the lotus seed breast in mass ratio 30.0% the concentration that joins be in 20% the rich milk solution, the mixed liquor that obtains is preheated to 45 ℃, remove by filter impurity, be heated to again 77.5 ℃ of insulation sterilizations 12.5 minutes, after being cooled to 35 ℃, the compound lactobacillus leavening that adds mixed liquor quality 2.0wt%, the calcium chloride of 0.02wt%, the vigor of 0.02wt% is the renin of 12000-15000U/mL, 0.10 the glutamine transaminage of wt%, 35 ℃ of insulations 35 minutes, impel the mixed liquor cohesion after mixing; Wherein compound lactobacillus leavening Cheesecake lactobacillus, streptococcus thermophilus, Lactobacillus helveticus leavening mix with the mass ratio of 1:1.5:1; In the step (5) ziega is cut into the curds granules of 1 cubic centimetre of size, take by weighing the whey of the discharge of the Powdered Mucor leavening of an above-mentioned curds granules quality 0.15wt% and 1.5wt%, with sodium bicarbonate the pH value of whey is adjusted to 7.2, the fermentation temperature of curds granules is 22.5 ℃, and fermentation time is 48 hours; Take by weighing the blueberry powder of working up curd granular mass 3.0wt%, the Poria cocos powder of 9.0wt%, the salt of 1.8wt%, the NaHCO of 0.4wt% in the step (6)
3After mixing, with mixture and water in mass ratio the ratio of 1:2 be mixed into the mud shape, get blueberry Poria cocos mixture.
Embodiment 3
With embodiment 1, its difference is: lotus seed and water soaked 10 hours after the ratio of 1:5 is mixed in mass ratio in the step (2); In the step (3) whole-fat milk powder is made into 20% rich milk solution with mass ratio and substitutes fresh cow's milk, with the lotus seed breast in mass ratio 35.0% the concentration that joins be in 300% the rich milk solution, the mixed liquor that obtains is preheated to 50 ℃, remove by filter impurity, be heated to again 80 ℃ of insulation sterilizations 15 minutes, after being cooled to 37 ℃, the compound lactobacillus leavening that adds mixed liquor quality 3.0wt%, the calcium chloride of 0.03wt%, the vigor of 0.03wt% is the renin of 12000-15000U/mL, 0.15 the glutamine transaminage of wt%, 37 ℃ of insulations 40 minutes, impel the mixed liquor cohesion after mixing; Wherein the compound lactobacillus leavening is mixed with the mass ratio of 1:2:1 by Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus helveticus leavening; In the step (5) ziega is cut into the curds granules of 1.5 cubic centimetres of sizes, take by weighing the Powdered Mucor leavening of an above-mentioned curds granules quality 0.10wt% and the whey of 2.0% discharge, with sodium bicarbonate the pH value of whey is adjusted to 7.5, the fermentation temperature of curds granules is 25 ℃, and fermentation time is 72 hours; Take by weighing the blueberry powder of working up curd granular mass 5.0wt%, 12.0% Poria cocos powder, the salt of 2.0wt%, the NaHCO of 0.6wt% in the step (6)
3After mixing, with mixture and water in mass ratio the ratio of 1:3 be mixed into the mud shape, get blueberry Poria cocos mixture.
Embodiment 4
With embodiment 1, its difference is: the solution that is made into 25wt% step (3) is mixed soymilk powder and whole-fat milk powder with the mass ratio of 0.2:0.8 after substitutes fresh cow's milk, the lotus seed breast that adds newborn quality 31.0-32.0wt%, the compound lactobacillus leavening of adding mixed liquor quality 2.5wt%, the calcium chloride of 0.02wt%, the vigor of 0.02wt% are the glutamine transaminage of the renin of 12000-15000U/mL, 0.12～0.13 wt %, 35-37 ℃ of insulation 40 minutes, impel the mixed liquor cohesion after mixing; Compound lactobacillus leavening in the step (3) is mixed with the mass ratio of 1:2:1 by lactobacillus acidophilus, streptococcus thermophilus, Lactobacillus helveticus leavening; Substitute Powdered Mucor leavening with yeast for brewing rice wine in the step (5); Step (6) takes by weighing the blueberry powder of working up curd granular mass 3.5-4.5wt%, the Poria cocos powder of 10.0wt%, the white sugar of 3.0-4.0wt%, the NaHCO of 0.30-0.40wt%
3, be mixed into the mud shape with water with the mass ratio of 1:2.5, get blueberry Poria cocos mixture.
Embodiment 5
With embodiment 1, its difference is: in the step (3) whole-fat milk powder is made into 30% solution with mass ratio and substitutes fresh cow's milk, the lotus seed breast that adds newborn quality 33.0-35.0wt% is preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, after being cooled to 37 ℃, the compound lactobacillus leavening that adds mixed liquor quality 3.0wt%, the calcium chloride of 0.03wt%, the vigor of 0.03wt% is the renin of 12000-15000U/mL, 0.14 the glutamine transaminage of～0.15 wt %, 37 ℃ of insulations 35 minutes, impel the mixed liquor cohesion after mixing; Compound lactobacillus leavening in the step (3) is mixed with the mass ratio of 1:2:1 by lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus helveticus leavening; Step (5) accurately takes by weighing the Powdered Mucor leavening of above-mentioned curds granules quality 0.20wt% and the whey of 1.0-2.0wt%, be adjusted to about 7.0-7.50 with the pH value of sodium bicarbonate with whey, then hair enzyme bacterium powder is scattered in the whey, mix the rear surface that Mucor solution is sprayed at equably curds granules with sprayer, spreading out into thickness at bamboo curtain splint again is loose shape about 2-3 centimetre, placed 24-25 ℃ of bottom fermentation 54-60 hour, and obtained the working up curd particle; Step (6) takes by weighing the blueberry powder of working up curd granular mass 5.0wt%, the Poria cocos powder of 12.0wt%, the white sugar of 5.0wt%, the NaHCO of 0.40-0.60wt%
3, be mixed into the mud shape with water with the mass ratio of 1:3, get blueberry Poria cocos mixture; Step (8) with the compressing cheese pie demoulding after, vacuumize with transparent retort pouch and to pack, be placed on first in 80-90 ℃ the hot water insulation sterilization 10-20 minute, take out and strengthen disinfection equipment with tunnel type micro wave again, 80-90 ℃ of lower sterilization 5-10 second, carry out external packing after the cooling and namely obtain Poria cocos local flavor functional milks cheese cake.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention also is not limited to above-mentioned giving an example.Those skilled in the art are in essential scope of the present invention, and the variation of making, remodeling, interpolation or replacement also should belong to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.
Claims (6)
1. Poria cocos local flavor functional milks cheese cake, it is characterized in that: rich milk solution or fresh cow's milk are added lotus-seed milk, filtration, sterilization, cooling, add again lactic acid bacteria, calcium chloride and renin, then curdled milk, discharging whey, cutting, fermentation, in the working up curd piece, add Poria cocos powder, blueberry powder, sodium bicarbonate, salt or white sugar, mixing, moulding, vacuum packaging, sterilization, obtain a kind of polypeptide and pachymaran and anthocyan active factors of containing, have anti-oxidant and Poria cocos local flavor functional milks cheese cake goods immunoloregulation function.
2. the preparation method of a Poria cocos local flavor functional milks cheese cake is characterized in that bag specifically draws together following steps:
(1) preparation of Poria cocos powder: dried Poria cocos is cleaned rear peeling with clear water, be cut into small pieces, behind the flour mill grinds, wear into fine powder with ultrafine crusher again;
(2) preparation of lotus seed breast: select without the dried lotus seed that goes rotten, after cleaning with clear water, with lotus seed and water in mass ratio the ratio of 1:3-5 mix soak 8-12 hour after, put into the fiberizer defibrination after, wear into screened stock with colloid mill again, namely obtain the lotus seed breast;
(3) mix, sterilization, curdled milk: the lotus seed breast is joined in rich milk solution that concentration is 20-30% or the fresh cow's milk by the mass ratio of 25.0-35.0wt%, the mixed liquor that obtains is preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, after being cooled to 32-37 ℃, the compound lactobacillus leavening that adds mixed liquor quality 1.0-3.0wt%, the calcium chloride of 0.01-0.03wt%, the vigor of 0.01-0.03wt% is the renin of 12000-15000U/mL, 0.06 the glutamine transaminage of～0.15 wt%, 32-37 ℃ of insulation 30-40 minute, impel the mixed liquor cohesion after mixing;
(4) discharging whey: after the insulation cohesion finishes, in the food Special centrifugal dehydrator, be lining with canvas bag, to pour in the canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, under the rotating speed of 800-900 rev/min of kind centrifugal discharging whey 10-25 minute, until after discharging whey liqs fully, stop centrifugally, namely obtain getting rid of the ziega of whey;
(5) fermentation: the curds granules that ziega is cut into 0.5-1.5 cubic centimetre size, take by weighing the whey of the discharge of the Powdered Mucor leavening of an above-mentioned curds granules quality 0.10-0.20wt% or yeast for brewing rice wine and 1.0-2.0wt%, with sodium bicarbonate the pH value of whey is adjusted to 7.0-7.50, then mucor powder or yeast for brewing rice wine are scattered in the whey, mix the rear surface that mucor solution or yeast for brewing rice wine solution is sprayed at equably curds granules with sprayer, again curds granules being spread out into thickness at bamboo curtain splint is 2-3 centimetre loose shape, placed 20-25 ℃ of bottom fermentation 36-72 hour, and obtained the working up curd particle;
(6) batching: take by weighing the blueberry powder of working up curd granular mass 1.0-5.0wt%, the Poria cocos powder of 6.0-12.0wt%, the salt of 1.50-2.0wt% or the white sugar of 3.0-5.0wt%, the NaHCO of 0.10-0.60wt%
3After mixing, with mixture and water in mass ratio the ratio of 1:1-3 be mixed into the mud shape, get blueberry Poria cocos mixture;
(7) mix, moulding: after working up curd particle and blueberry Poria cocos mixture mixed with cutmixer or stirring mixer, be rolled into agglomerate with tumbler again, make little cheese pie at mould inner pressure again;
(8) vacuum packaging: after the compressing cheese pie demoulding, vacuumize with transparent retort pouch and to pack, carry out again external packing, namely obtain Poria cocos local flavor functional milks cheese cake.
3. the preparation method of a kind of Poria cocos local flavor functional milks cheese cake according to claim 1 is characterized in that: the rich milk solution described in the step (3) is for being made into whole-fat milk powder in mass ratio the solution of 20-30%.
4. the preparation method of a kind of Poria cocos local flavor functional milks cheese cake according to claim 1 is characterized in that: the rich milk solution described in the step (3) for soymilk powder and whole-fat milk powder with (0.2-0.5): the solution that is made into 20-30wt% after mass ratio (0.5-0.8) mixes.
5. the preparation method of a kind of Poria cocos local flavor functional milks cheese cake according to claim 1, it is characterized in that: the compound lactobacillus leavening described in the step (3) is mixed by lactobacillus bulgaricus or lactobacillus acidophilus or Lactobacillus plantarum or Lactobacillus casei and streptococcus thermophilus and the Lactobacillus helveticus leavening mass ratio with 1:1-2:1, and its viable count is 10
6-7Cfu/mL.
6. the preparation method of a kind of Poria cocos local flavor functional milks cheese cake according to claim 1, it is characterized in that: after the cheese pie vacuum packet described in the step (8) installs, be placed on first in 80-90 ℃ the hot water insulation sterilization 10-20 minute, take out and strengthen disinfection equipment with tunnel type micro wave again, 80-90 ℃ of lower sterilization 5-10 second, carry out external packing after the cooling and namely obtain Poria cocos local flavor functional milks cheese cake.
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