CN102885163B - 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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- CN102885163B CN102885163B CN201210383683.4A CN201210383683A CN102885163B CN 102885163 B CN102885163 B CN 102885163B CN 201210383683 A CN201210383683 A CN 201210383683A CN 102885163 B CN102885163 B CN 102885163B
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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, in every hectogram fresh fruit, contain 0.27 gram, protein, approximately 6 grams, carbohydrate, 2.3 grams of the organic acids such as citric acid, malic acid, carrotene 0.25mg, vitamin C is up to 53mg, through national standard material inspection center, detect, in blueberry berry, contain 19 seed amino acids, wherein contain necessary 8 seed amino acids of human body, and ratio is suitable.In addition, in blueberry berry, also detect vitamin D, calcium, phosphorus, iron, zinc, selenium, SOD, especially also contain and prevent that eyesight from reducing and degenerating to vascular sclerosis, heart disease, delaying senility, strengthens active material---the anthocyanidin that memory has remarkable efficacy.Anthocyanidin can activate 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 cranial nerve aging, and the microangiopathy being caused by diabetes is had to therapeutic action, strengthens cardiac function, prevention senile dementia.
Calcium in lotus seed and phosphorus content are very abundant, in every 100 grams of lotus seed dry products, contain 16.6 grams, protein, 2.0 grams, fat, 62 grams, carbohydrate, 89 milligrams of calcium, 6.4 milligrams of iron, 285 milligrams, phosphorus, wherein in fat, aliphatic acid composition has 54.17% linoleic acid, 21.91% oleic acid, 11.32% palmitic acid, 6.19% leukotrienes and 0.04% myristic acid, also containing very strong vitamin C and the glutathione of Wheat Protein.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 lotus seed core, contains the multiple alkaloids such as liensinine, isoliensinine, has the function of clearing heat-fire, 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, married woman's uterine bleeding band, have no peace of mind, palpitation with fear, egersis.
Poria cocos is containing pachymaran, glucose, protein, amino acid, organic acid, fat, lecithin, adenine, choline, ergosterol, plurality of enzymes and sylvite.Ancients claim that Poria cocos is " god medicine " at 4 o'clock, because its effect is very extensive, regardless of the four seasons, by it and various compatibility of drugs, no matter cold, temperature, wind, all diseases that wets can be brought into play its unique effects.Poria cocos taste is sweet, light, property is flat, be used as medicine there is clearing damp and promoting diuresis, the function of beneficial spleen and stomach, antitoxic heart-soothing and sedative.Modern medicine study shows Poria cocos energy enhanced machine body immunity function, and pachymaran has significantly antitumor and protect the liver dirty effect.
Cheese is in Ruzhong, to add appropriate lactic acid bacteria, leavening and renin, makes after protein coagulating, gets rid of whey, grumeleuse is pressed into bulk, fermentation and the product made, and its main nutrient composition is protein and fat.Owing to needing to remove whey in cheese-making, 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 more single.At present, both at home and abroad also not by lotus seed, Poria cocos, the blueberry correlative study report for processed cheese together with full-cream emulsion.
Summary of the invention
Technical problem to be solved by this invention is to provide 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 adopted technical scheme: a kind of Poria cocos local flavor functional milks cheese cake, rich milk solution or fresh cow's milk are added to lotus-seed milk, filter, sterilization, cooling, add again lactic acid bacteria, calcium chloride and renin, then curdled milk, discharging whey, cutting, fermentation, in working up curd piece, add Poria cocos powder, blueberry powder, sodium bicarbonate, salt or white sugar, mix, moulding, vacuum packaging, sterilization, obtain a kind of containing polypeptide and pachymaran and anthocyan active factors, there are anti-oxidant and Poria cocos local flavor functional milks cheese cake goods immunoloregulation function.
A preparation method for Poria cocos local flavor functional milks cheese cake, bag is specifically drawn together following steps:
(1) preparation of Poria cocos powder: peeling after dry Poria cocos is cleaned with clear water, be cut into small pieces, with after flour mill grinds, then wear into fine powder with ultrafine crusher;
(2) preparation of lotus seed breast: select without the dry lotus seed going rotten, after cleaning with clear water, by lotus seed and water in mass ratio the ratio of 1:3-5 mix and soak after 8-12 hour, put into after fiberizer defibrination, then wear into screened stock with colloid mill, obtain lotus seed breast;
(3) mix, sterilization, curdled milk: lotus seed breast is joined in rich milk solution that concentration is 20-30% or fresh cow's milk by the mass ratio of 25.0-35.0wt%, the mixed liquor obtaining is preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, be cooled to after 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, the glutamine transaminage of 0.06～0.15 wt%, after mixing, at 32-37 ℃, be incubated 30-40 minute, impel mixed liquor cohesion,
(4) discharging whey: after insulation cohesion finishes, in food Special centrifugal dehydrator, be lining with canvas bag, to pour in canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, centrifugal discharging whey 10-25 minute under the rotating speed of 800-900 rev/min of kind, until discharge after whey liqs completely, stop centrifugally, 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 the whey of the Powdered Mucor leavening of an above-mentioned curds granules quality 0.10-0.20wt% or the discharge of 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 whey, mix the rear surface of curds granules that mucor solution or yeast for brewing rice wine solution is sprayed at equably with sprayer, again curds granules is spread out on bamboo curtain splint to thickness and is the loose shape of 2-3 centimetre, be placed in 20-25 ℃ of bottom fermentation 36-72 hour, obtain working up curd particle,
(6) batching: the blueberry powder, the Poria cocos powder of 6.0-12.0wt%, the white sugar of the salt of 1.50-2.0wt% or 3.0-5.0wt%, the NaHCO of 0.10-0.60wt% that take working up curd granular mass 1.0-5.0wt%
3after mixing, by mixture and water in mass ratio the ratio of 1:1-3 be mixed into mud shape, obtain blueberry Poria cocos mixture;
(7) mixing, moulding: after working up curd particle is mixed with cutmixer or stirring mixer with blueberry Poria cocos mixture, then be rolled into agglomerate with tumbler, then make little cheese pie at mould inner pressure;
(8) vacuum packaging: by after the compressing cheese pie demoulding, vacuumize and pack with transparent retort pouch, then carry out external packing, obtain Poria cocos local flavor functional milks cheese cake.
Rich milk solution described in step (3) is for being made into whole-fat milk powder in mass ratio the solution of 20-30%.
Rich milk solution described in step (3) for by 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.
By lactobacillus bulgaricus or lactobacillus acidophilus or Lactobacillus plantarum or Lactobacillus casei and streptococcus thermophilus and Lactobacillus helveticus leavening, the mass ratio with 1:1-2:1 mixes compound lactobacillus leavening described in step (3), and its viable count is 106-7cfu/mL.Pre-acidifying, produces lactic acid by lactobacillus-fermented, reduces pH value and impels lactoprotein sex change to solidify.
After cheese pie vacuum packet described in step (8) installs, first be placed in the hot water of 80-90 ℃ and be incubated sterilization 10-20 minute, take out and with tunnel type micro wave, to strengthen disinfection equipment again, sterilization 5-10 second at 80-90 ℃, carry out external packing after cooling and 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, by rich milk solution or cow's milk sterilization, add lotus seed breast, calcium chloride, renin and glutamine transaminage, then curdled milk, discharging whey, cutting, fermentation, in ziega, add Poria cocos powder, blueberry powder, sodium bicarbonate and salt or white sugar, mix, squeezing moulding, vacuum packaging, sterilization, obtain a kind of containing polypeptide and anthocyan active factors, there is anti-oxidant and Poria cocos local flavor functional milks cheese cake immunoloregulation function, under low temperature or normal temperature, it is guaranteed the quality, and it can reach about 3-5 month.In this cheese, insert blueberry powder, lotus seed breast, improve cheese mouthfeel, enrich nutrition and the function value of cheese, the several physiological active substances that it contains, as compositions such as anthocyanidin, vitamin C, trace elements, for strengthening, immunity of organisms and antioxidation effect are remarkable; Poria cocos powder is added in cheese product, and its pachymaran can strengthen immunity of organisms.In addition, add Mucor or yeast for brewing rice wine fermentation, can protein stimulatory matter be decomposed into the materials such as polypeptide and amino acid, and produce special ferment local-flavor, improved nutrition and the function value of cheese.The present invention by Poria cocos powder, lotus seed breast and blueberry powder together with full-cream emulsion for processed cheese cake, can improve nutritive value and the functional characteristic of cheese pie, enrich 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.Catechin standard items are mixed with methyl alcohol to 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 25mL volumetric flask, add 1mL sample, 6mL 4g/100mL, shake up, 20 ℃ of lucifuge reaction 15h, the methyl alcohol of usining replaces catechin standard liquid as blank, in the absorbance A of 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, according to above-mentioned calibration curve method, measure.
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 the Gly-Gly-Tyr-Arg tetrapeptide standard liquid of 1.8mg/ml then get respectively 6.0ml standard liquid add 4.0ml biuret reagent on whirlpool mixed instrument, mix the centrifugal 10min of standing 10min 2000r/min get supernatant under 540nm, measure OD value (doing blank with the first pipe) take peptide concentration as abscissa X (mg/ml) OD value be ordinate Y production standard curve, obtain regression equation y=0.3681x+0.0013(R
2=1)
(2) mensuration of content of peptides: get trichloroacetic acid (TCA) aqueous solution that 2.5ml fresh milk buttermilk slurry adds 2.5ml 10% (W/V) on whirlpool mixed instrument, mix standing 10min then under 4000r/min centrifugal 15min supernatant is all transferred in 50ml volumetric flask and is settled to scale with 5% TCA and shake up and then get the above-mentioned solution of 6.0ml and put and in another test tube, add biuret reagent 4.0ml (sample liquid: biuret reagent=3:2) (V/V) mix standing 10min on whirlpool mixed instrument, the centrifugal 10min of 2000r/min, get supernatant measures OD value reference standard curve and tries to achieve the peptide concentration C (mg/ml) in sample solution and then can try to achieve content of peptides in sample under 540nm.
3, oxidation resistance index determining
(1) mensuration of TAC: add the sample extracting solution of above-mentioned gained in oxidation reaction system, utilize Fenton reaction system to produce hydroxy radical, using ascorbic acid as positive control, measure light absorption value after reaction finishes in 510nm place; TAC calculates by formula below:
(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 gress reagent colour development, formation red material, its colour generation and hydroxy radical number proportional:
4, immune indexes is measured
(1) pretreatment of raw material: take appropriate functional milks cheese cake product, add in physiological saline, be fully twisted into serum with refiner, 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.Mouse, adapt to after one week, start 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.First 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 after last administration 24h, tail venous blood sampling, de-cervical vertebra is put to death after mouse, cuts open and gets liver, spleen and thymus gland.With filter paper, blot to weigh on electronic balance 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 to lotus-seed milk, filter, sterilization, cooling, add again lactic acid bacteria, calcium chloride and renin, then curdled milk, discharging whey, cutting, fermentation, in working up curd piece, add Poria cocos powder, blueberry powder, sodium bicarbonate, salt or white sugar, mix, squeezing moulding, vacuum packaging, sterilization, obtain a kind of containing polypeptide and pachymaran and anthocyan active factors, there are 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: peeling after dry Poria cocos is cleaned with clear water, be cut into small pieces, with after flour mill grinds, then wear into fine powder with ultrafine crusher;
(2) preparation of lotus seed breast: select without the dry lotus seed going rotten, after cleaning with clear water, by lotus seed and the water ratio mixing of 1:3 in mass ratio, soak after 8 hours, put into after fiberizer defibrination, then wear into screened stock with colloid mill, obtain lotus seed breast;
(3) mixing, sterilization, curdled milk: lotus seed breast 25.0% is joined in 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, be cooled to after 32-37 ℃, the compound lactobacillus leavening, the calcium chloride of 0.01wt%, the glutamine transaminage of the renin that the vigor of 0.01wt% is 12000-15000U/mL, 0.06 wt% that add mixed liquor quality 1.0wt%, after mixing, 32 ℃ of insulations 40 minutes, impel mixed liquor cohesion;
(4) discharging whey: after insulation cohesion finishes, in food Special centrifugal dehydrator, be lining with canvas bag, to pour in canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, centrifugal discharging whey 10-25 minute under the rotating speed of 800-900 rev/min of kind, until discharge after whey liqs completely, stop centrifugally, obtain getting rid of the ziega of whey;
(5) fermentation: ziega is cut into 0.5 cubic centimetre of big or small curds granules, accurately take 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 mucor powder is scattered in whey, mix the rear surface of curds granules that mucor solution is sprayed at equably with sprayer, again curds granules is spread out on bamboo curtain splint to thickness and is the loose shape of 2-3 centimetre, be placed in 20 ℃ of bottom fermentations 36 hours, obtain working up curd particle;
(6) batching: take 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 mud shape with the mass ratio of 1:1, obtain blueberry Poria cocos mixture;
(7) mixing, moulding: after fermentation ends, by working up curd particle and blueberry Poria cocos mixture, after mixing with cutmixer or stirring mixer, then be rolled into agglomerate with tumbler, then make little cheese pie at mould inner pressure;
(8) vacuum packaging: by after the compressing cheese pie demoulding, vacuumize and pack with transparent retort pouch, then carry out external packing and obtain Poria cocos local flavor functional milks cheese cake, refrigeration at 0-4 ℃.
Compound lactobacillus leavening described in 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 after the ratio of 1:4 is mixed in mass ratio, soak 10 hours in step (2), in step (3), whole-fat milk powder is made into 20% the alternative fresh cow's milk of rich milk solution with mass ratio, by lotus seed breast in mass ratio 30.0% the concentration that joins be in 20% rich milk solution, the mixed liquor obtaining is preheated to 45 ℃, remove by filter impurity, be heated to again 77.5 ℃ of insulation sterilizations 12.5 minutes, be cooled to after 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, the glutamine transaminage of 0.10 wt%, after mixing, at 35 ℃, be incubated 35 minutes, impel mixed liquor cohesion, wherein compound lactobacillus leavening Cheesecake lactobacillus, streptococcus thermophilus, Lactobacillus helveticus leavening mix with the mass ratio of 1:1.5:1, in step (5), ziega is cut into 1 cubic centimetre of big or small curds granules, take the whey of the Powdered Mucor leavening of an above-mentioned curds granules quality 0.15wt% and the discharge of 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, in step (6), take blueberry powder, the Poria cocos powder of 9.0wt%, the NaHCO of the salt of 1.8wt%, 0.4wt% of working up curd granular mass 3.0wt%
3after mixing, by mixture and water in mass ratio the ratio of 1:2 be mixed into mud shape, obtain blueberry Poria cocos mixture.
Embodiment 3
With embodiment 1, its difference is: lotus seed and water after the ratio of 1:5 is mixed in mass ratio, soak 10 hours in step (2), in step (3), whole-fat milk powder is made into 20% the alternative fresh cow's milk of rich milk solution with mass ratio, by lotus seed breast in mass ratio 35.0% the concentration that joins be in 300% rich milk solution, the mixed liquor obtaining is preheated to 50 ℃, remove by filter impurity, be heated to again 80 ℃ of insulation sterilizations 15 minutes, be cooled to after 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, the glutamine transaminage of 0.15 wt%, after mixing, at 37 ℃, be incubated 40 minutes, impel mixed liquor cohesion, wherein compound lactobacillus leavening is mixed with the mass ratio of 1:2:1 by Lactobacillus plantarum, streptococcus thermophilus, Lactobacillus helveticus leavening, in step (5), ziega is cut into 1.5 cubic centimetres of big or small curds granules, take 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, in step (6), take 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%
3after mixing, by mixture and water in mass ratio the ratio of 1:3 be mixed into mud shape, obtain blueberry Poria cocos mixture.
Embodiment 4
With embodiment 1, its difference is: step (3) is made into 25wt% solution after soymilk powder and whole-fat milk powder are mixed with the mass ratio of 0.2:0.8 substitutes fresh cow's milk, the lotus seed breast that adds newborn quality 31.0-32.0wt%, the compound lactobacillus leavening, the calcium chloride of 0.02wt%, the glutamine transaminage of the renin that the vigor of 0.02wt% is 12000-15000U/mL, 0.12～0.13 wt % that add mixed liquor quality 2.5wt%, after mixing, 35-37 ℃ of insulation 40 minutes, impel mixed liquor cohesion; Compound lactobacillus leavening in step (3) is mixed with the mass ratio of 1:2:1 by lactobacillus acidophilus, streptococcus thermophilus, Lactobacillus helveticus leavening; In step (5), with yeast for brewing rice wine, substitute Powdered Mucor leavening; Step (6) takes blueberry powder, the Poria cocos powder of 10.0wt%, the NaHCO of the white sugar of 3.0-4.0wt%, 0.30-0.40wt% of working up curd granular mass 3.5-4.5wt%
3, with the mass ratio of 1:2.5, be mixed into mud shape with water, obtain blueberry Poria cocos mixture.
Embodiment 5
With embodiment 1, its difference is: in step (3), whole-fat milk powder is made into 30% the alternative fresh cow's milk of solution with mass ratio, add the lotus seed breast of newborn quality 33.0-35.0wt% to be preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, be cooled to after 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, the glutamine transaminage of 0.14～0.15 wt %, after mixing, at 37 ℃, be incubated 35 minutes, impel mixed liquor cohesion, compound lactobacillus leavening in step (3) is mixed with the mass ratio of 1:2:1 by lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus helveticus leavening, step (5) accurately takes the Powdered Mucor leavening of above-mentioned curds granules quality 0.20wt% and the whey of 1.0-2.0wt%, with sodium bicarbonate, the pH value of whey is adjusted to 7.0-7.50 left and right, then hair enzyme bacterium powder is scattered in whey, mix the rear surface of curds granules that Mucor solution is sprayed at equably with sprayer, on bamboo curtain splint, spreading out into thickness is the loose shape of 2-3 centimetre of left and right again, be placed in 24-25 ℃ of bottom fermentation 54-60 hour, obtain working up curd particle, step (6) takes blueberry powder, the Poria cocos powder of 12.0wt%, the NaHCO of the white sugar of 5.0wt%, 0.40-0.60wt% of working up curd granular mass 5.0wt%
3, with the mass ratio of 1:3, be mixed into mud shape with water, obtain blueberry Poria cocos mixture, step (8) is by after the compressing cheese pie demoulding, with transparent retort pouch, vacuumize and pack, first be placed in the hot water of 80-90 ℃ and be incubated sterilization 10-20 minute, take out and with tunnel type micro wave, strengthen disinfection equipment again, sterilization 5-10 second at 80-90 ℃, carry out external packing after cooling and obtain Poria cocos local flavor functional milks cheese cake.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also 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 (5)
1. a preparation method for Poria cocos local flavor functional milks cheese cake, is characterized in that bag specifically draws together following steps:
(1) preparation of Poria cocos powder: peeling after dry Poria cocos is cleaned with clear water, be cut into small pieces, with after flour mill grinds, then wear into fine powder with ultrafine crusher;
(2) preparation of lotus seed breast: select without the dry lotus seed going rotten, after cleaning with clear water, by lotus seed and water in mass ratio the ratio of 1:3-5 mix and soak after 8-12 hour, put into after fiberizer defibrination, then wear into screened stock with colloid mill, obtain lotus seed breast;
(3) mix, sterilization, curdled milk: lotus seed breast is joined in rich milk solution that concentration is 20-30% or fresh cow's milk by the mass ratio of 25.0-35.0wt%, the mixed liquor obtaining is preheated to 40-50 ℃, remove by filter impurity, be heated to again 75-80 ℃ of insulation sterilization 10-15 minute, be cooled to after 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, the glutamine transaminage of 0.06～0.15wt%, after mixing, at 32-37 ℃, be incubated 30-40 minute, impel mixed liquor cohesion,
(4) discharging whey: after insulation cohesion finishes, in food Special centrifugal dehydrator, be lining with canvas bag, to pour in canvas bag through the cotton-shaped curdled milk of insulation cohesion in 30-40 minute, centrifugal discharging whey 10-25 minute under the rotating speed of 800-900 rev/min of kind, until discharge after whey liqs completely, stop centrifugally, 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 the whey of the Powdered Mucor leavening of an above-mentioned curds granules quality 0.10-0.20wt% or the discharge of 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 whey, mix the rear surface of curds granules that mucor solution or yeast for brewing rice wine solution is sprayed at equably with sprayer, again curds granules is spread out on bamboo curtain splint to thickness and is the loose shape of 2-3 centimetre, be placed in 20-25 ℃ of bottom fermentation 36-72 hour, obtain working up curd particle,
(6) batching: after blueberry powder, the Poria cocos powder of 6.0-12.0wt%, the white sugar of the salt of 1.50-2.0wt% or 3.0-5.0wt%, the NaHCO3 of 0.10-0.60wt% that takes working up curd granular mass 1.0-5.0wt% mixes, by mixture and water in mass ratio the ratio of 1:1-3 be mixed into mud shape, obtain blueberry Poria cocos mixture;
(7) mixing, moulding: after working up curd particle is mixed with cutmixer or stirring mixer with blueberry Poria cocos mixture, then be rolled into agglomerate with tumbler, then make little cheese pie at mould inner pressure;
(8) vacuum packaging: by after the compressing cheese pie demoulding, vacuumize and pack with transparent retort pouch, then carry out external packing, obtain Poria cocos local flavor functional milks cheese cake.
2. 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 step (3) is for being made into whole-fat milk powder in mass ratio the solution of 20-30%.
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 step (3) for by 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.
4. 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 step (3) by lactobacillus bulgaricus or lactobacillus acidophilus or Lactobacillus plantarum or Lactobacillus casei and streptococcus thermophilus and Lactobacillus helveticus leavening with 1:(1-2): 1 mass ratio mixes, and its viable count is 10
6-7cfu/mL.
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: after the cheese pie vacuum packet described in step (8) installs, first be placed in the hot water of 80-90 ℃ and be incubated sterilization 10-20 minute, take out and with tunnel type micro wave, strengthen disinfection equipment again, sterilization 5-10 second at 80-90 ℃, carry out external packing after cooling and obtain Poria cocos local flavor functional milks cheese cake.
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| CN104115941B (en) * | 2013-04-24 | 2016-07-20 | 任发政 | The preparation method of a kind of low fat cheese and a kind of low fat cheese |
| CN104206482A (en) * | 2013-05-31 | 2014-12-17 | 庞结 | Purple sweet potato and cheese cake processing technology |
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| CN104381378A (en) * | 2014-10-13 | 2015-03-04 | 浙江奥奇食品有限公司 | Eyesight protecting biscuits and preparation method thereof |
| CN105145855A (en) * | 2015-10-26 | 2015-12-16 | 南陵百绿汇农业科技有限公司 | White poria health care fan-like cheese and making method |
| CN107593929A (en) * | 2017-10-13 | 2018-01-19 | 东北农业大学 | A kind of anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus and preparation method thereof |
| CN109180806A (en) * | 2018-09-26 | 2019-01-11 | 哈尔滨工业大学 | A kind of method of casein glycomacropeptide in removing lactalbumin |
| CN110313523A (en) * | 2019-07-17 | 2019-10-11 | 南江县太子洞食品有限公司 | A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese |
| CN116369387B (en) * | 2023-03-09 | 2023-12-22 | 山西中医药大学 | Wild jujube hericium erinaceus cheese capable of improving sleep and enhancing immunity as well as preparation method and application thereof |
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