CN103082016A - Seasoning-containing Mozzarella cheese preparation method and cheese prepared by using the same - Google Patents
Seasoning-containing Mozzarella cheese preparation method and cheese prepared by using the same Download PDFInfo
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- CN103082016A CN103082016A CN2011103325459A CN201110332545A CN103082016A CN 103082016 A CN103082016 A CN 103082016A CN 2011103325459 A CN2011103325459 A CN 2011103325459A CN 201110332545 A CN201110332545 A CN 201110332545A CN 103082016 A CN103082016 A CN 103082016A
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Abstract
The present invention relates to a seasoning-containing Mozzarella cheese preparation method, which comprises: crushing clots prepared by coagulating raw milk and removing whey; adding gravy salt and an insoluble seasoning; carrying out direct steam injection heating to achieve a center temperature of 60-75 DEG C, stopping heating, and forming a heated material; stretching and extruding the heated material to form a stretched material; and cooling the stretched material to a temperature of 0-8 DEG C. The present invention further provides a seasoning-containing Mozzarella cheese. The seasoning-containing Mozzarella cheese prepared by the preparation method has characteristics of a plurality of flavors, good meltability, and excellent drawing property after melting.
Description
Technical field
The present invention relates to a kind of horse Soviet Union lira cheese and preparation method thereof, relate in particular to a kind of horse Soviet Union lira cheese that contains flavoring and preparation method thereof.
Background technology
Horse Soviet Union's lira cheese (Mozzarella) claims again Mo Ziruila cheese or Pizza cheese, but is a kind of cheese of wire drawing, is usually used in making Piza.The 52nd phase of " Chinese dairy products " September in 2009 discloses " a kind of Piza (horse Soviet Union lira) cheese-making technology and equipment ", and its method of making horse Soviet Union lira cheese comprises: former milk standardization sterilization, fermentation, curdled milk discharging whey, salt adding stir, boil to scald and stretch, use brine-cooled.The stringiness of existing horse Soviet Union lira cheese and amalgamation is limited and local flavor is single.If add insoluble flavoring when adding salt, because insoluble flavoring can't be dissolved in feed liquid, cause in production process drawing effect not good, stringiness and amalgamation after the cheese of producing melts are undesirable, so can't produce a qualified horse Soviet Union lira cheese.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of horse Soviet Union lira cheese that contains flavoring, the horse Soviet Union lira cheese that contains flavoring of producing have melt preferably after stringiness and amalgamation.
The present invention also provides a kind of and has contained flavoring, possessed a better amalgamation horse Soviet Union lira cheese, and it is better that it melts after-drawing.
For this reason, the invention provides a kind of preparation method of the horse Soviet Union lira cheese that contains flavoring, is 60 ℃-75 ℃ with being steam heated to central temperature before stretching.
The flavoring here can comprise salt and insoluble flavoring.Can use existing technique that raw milk is prepared to the grumeleuse heap and make, then pulverize grumeleuse, after the interpolation flavoring, the feed liquid live (open) steam be heated.Here add flavoring and can singly add salt, perhaps add and add insoluble flavoring after salt, add insoluble flavoring when also can add salt.
Contain in preparation method's the exemplary embodiment of horse Soviet Union lira cheese of flavoring at another, insoluble flavoring is selected from cumin, black pepper and/or sesame.The horse of making like this Soviet Union lira cheese has special local flavor, and the stringiness after melting is better.
Contain in preparation method's the exemplary embodiment of horse Soviet Union lira cheese of flavoring at another kind, the order number of the screen size of insoluble flavoring is more than 50 orders.Screen size is a kind of method for expressing of powder granule size, and the order number of screen size is larger, and the particle diameter of expression particle is less.
Contain in preparation method's the exemplary embodiment of horse Soviet Union lira cheese of flavoring at another, comprising: pulverize with the raw milk grumeleuse that discharging whey makes that condenses; Add salt and insoluble flavoring, can stir in the time of interpolation it is mixed; Stopped heating when steam directly sprays and is heated to central temperature and is 60 ℃-75 ℃ forms material after heating; Material after the rear material of extruding heating that stretches forms and stretches; After cooling stretching, material is to 0-8 ℃.
Contain in preparation method's the exemplary embodiment of horse Soviet Union lira cheese of flavoring at another, stir simultaneously in Steam Heating and make its heating more even.
Contain in preparation method's the exemplary embodiment of horse Soviet Union lira cheese of flavoring at another, working concentration is 1.2%, and temperature is material after the brine-cooled of 5 ℃ stretches.
Contain in preparation method's the exemplary embodiment of horse Soviet Union lira cheese of flavoring at another, grumeleuse is prepared from by former milk standardization, sterilization, interpolation rennet curdling, discharging whey successively.
The present invention also provides the horse Soviet Union lira cheese that contains flavoring by above-mentioned preparation method preparation.
Stringiness after the horse Soviet Union lira cheese that has used steam heating method provided by the invention to make to make melts is better.Especially in order to increase its local flavor after increasing insoluble flavoring, as use existing boil scald heating make cheese and melt after stringiness relatively poor.And the preparation method of the horse Soviet Union lira cheese that contains flavoring provided by the invention, the horse of making Soviet Union lira cheese has various local flavors, and melting is good, and after melting, stringiness is better; When adding insoluble flavoring in production process, the horse of making Soviet Union lira cheese still can keep good stringiness and amalgamation.
The specific embodiment
Understand for technical characterictic, purpose and effect to invention have more clearly, the specific embodiment of the present invention now is described.
Raw material and equipment used in following examples all can obtain by buying on market.Raw material in following examples all passes through sterilization processing.The flavoring particle can obtain by the existing method such as mill.
The first embodiment.
The raw material addition:
Cow's milk: 970kg
Renin: 5g
Lactic acid bacteria fermenting agent: 500g
150 purpose cumin particle: 10kg
Salt: 20kg.
Preparation process is as follows:
1) pretreatment (clean breast, standardization, wherein casein is 0.75:1 with the fat ratio) is carried out in the cow's milk of antibiotic-free; Cow's milk after standardization is carried out pasteurize to be processed; After sterilization, cow's milk is cooled to 36 ℃, adds leavening and renin, and approximately after 40min, the inspection curd strength is cut; Maintain 42 ℃ and constantly stirring after the rear speed with 1 ℃/5min of cutting slowly is warming up to 42 ℃, carry out discharging whey when grumeleuse pH value drops to 5.8 left and right; After drained whey, grumeleuse is cut heap and make, overturn simultaneously, toggle frequency is 20min/ time;
2) reaching at 5.3 o'clock until grumeleuse pH value pulverizes grumeleuse;
3) adding salt and cumin particle mixes;
4) steam directly sprays the material that heating mixes, and stopped heating when the center temperature reaches 60 ℃ forms the rear material of heating;
5) material 18min after stretching extruding heating, material after the formation stretching;
6) working concentration is 1.2%, and temperature is material to 4 ℃ after the brine-cooled of 5 ℃ stretches.
The moisture of finished product is 48%, fat 22.1%, salt 1.8%, pH value 5.27.
The second embodiment.
The raw material addition:
Cow's milk: 985kg
Renin: 25g
Lactic acid bacteria fermenting agent: 200g
120 purpose black pepper particle: 5kg
Salt: 10kg.
Preparation process is as follows:
1) pretreatment (clean breast, standardization, wherein casein is 0.75:1 with the fat ratio) is carried out in the cow's milk of antibiotic-free; Then the cow's milk after standardization is carried out 63 ℃, the 30min pasteurize is processed; After sterilization, cow's milk is cooled to 36 ℃, adds leavening and renin, and approximately after 40min, the inspection curd strength is cut; Maintain 42 ℃ and constantly stirring after the rear speed with 1 ℃/5min of cutting slowly is warming up to 42 ℃, carry out discharging whey when grumeleuse pH value drops to 5.8 left and right; After drained whey, grumeleuse is cut heap and make, overturn simultaneously, toggle frequency is 20min/ time;
2) reaching at 5.5 o'clock until grumeleuse pH value pulverizes grumeleuse;
3) adding salt and black pepper particle mixes;
4) material that mixes is poured into can be stirred the inner wall smooth container, steam directly sprays material that heating mixes and stirs simultaneously and make it to heat up, and when the center temperature reaches 65 ℃, stopped heating forms material after heating;
5) material 15min after stretching extruding heating, material after the formation stretching;
6) working concentration is 1.2%, and temperature is material to 0 ℃ after after the brine-cooled of 5 ℃ stretches, material stretches.
The moisture of finished product is 47%, fat 21.7%, salt 1.6%, pH value 5.25.
The 3rd embodiment.
The raw material addition:
Cow's milk: 997kg
Renin: 50g
Lactic acid bacteria fermenting agent: 10g
50 purpose sesame particle: 0.5kg
Salt: 1kg.
Preparation process is as follows:
1) pretreatment (clean breast, standardization, wherein casein is 0.75:1 with the fat ratio) is carried out in the cow's milk of antibiotic-free; Then the cow's milk after standardization is carried out 63 ℃, the 30min pasteurize is processed; After sterilization, cow's milk is cooled to 36 ℃, adds leavening and renin, and approximately after 40min, the inspection curd strength is cut; Maintain 42 ℃ after the rear speed with 1 ℃/5min of cutting slowly is warming up to 42 ℃, and constantly stir, carry out discharging whey when grumeleuse pH value drops to 5.8 left and right; After drained whey, grumeleuse is cut heap and make, overturn simultaneously, toggle frequency is 20min/ time;
2) reaching at 5.5 o'clock until grumeleuse pH value pulverizes grumeleuse;
3) adding salt and sesame particle mixes;
4) material that mixes of Steam Heating, when the center temperature reaches 75 ℃, stopped heating forms material after heating;
5) material 16min after stretching extruding heating, material after the formation stretching;
6) working concentration is 1.2%, and temperature is material to 8 ℃ after the brine-cooled of 5 ℃ stretches.
The moisture of finished product is 45%, fat 22.3%, salt 1.4%, pH value 5.22.
Be to be understood that, although this specification is described according to each embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of specification is only for clarity sake, those skilled in the art should make specification as a whole, technical scheme in each embodiment also can through appropriate combination, form other embodiments that it will be appreciated by those skilled in the art that.
Above listed a series of detailed description is only illustrating for feasibility embodiment of the present invention; they are not to limit protection scope of the present invention, all disengaging within equivalent embodiment that skill spirit of the present invention does or change all should be included in protection scope of the present invention.
Claims (9)
1. containing the preparation method of the horse Soviet Union lira cheese of flavoring, it is characterized in that, is 60 ℃-75 ℃ with being steam heated to central temperature before stretching.
2. the preparation method of the horse Soviet Union lira cheese that contains flavoring as claimed in claim 1, wherein, flavoring comprises salt and insoluble flavoring.
3. the preparation method of the horse Soviet Union lira cheese that contains flavoring as claimed in claim 2, wherein, described insoluble flavoring is selected from cumin, black pepper and/or sesame.
4. want the preparation method of the 2 described horses Soviet Unions lira cheese that contain flavoring as right, wherein, the order number of the screen size of described insoluble flavoring is more than 50 orders.
5. contain the preparation method of the horse Soviet Union lira cheese of flavoring, it is characterized in that, comprise the steps:
Pulverizing is with the raw milk grumeleuse that discharging whey makes that condenses;
Add salt and insoluble flavoring;
Stopped heating when steam directly sprays and is heated to central temperature and is 60 ℃-75 ℃ forms material after heating;
Material after after the described heating of stretching extruding, material forms and stretches;
After cooling described stretching, material is to 0-8 ℃.
6. the preparation method of the horse Soviet Union lira cheese that contains flavoring as claimed in claim 5, wherein, stir simultaneously in described Steam Heating.
7. the preparation method of the horse Soviet Union lira cheese that contains flavoring as claimed in claim 5, wherein, working concentration is 1.2%, temperature be the salt solution of 5 ℃ to described stretching after material carry out described cooling.
8. the preparation method of the horse Soviet Union lira cheese that contains flavoring as claimed in claim 5, wherein, described grumeleuse is prepared from by former milk standardization, sterilization, interpolation rennet curdling, discharging whey successively.
9. the horse Soviet Union lira cheese that contains flavoring of as described in any one claim in claim 1 to 8 preparation method preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103325459A CN103082016A (en) | 2011-10-28 | 2011-10-28 | Seasoning-containing Mozzarella cheese preparation method and cheese prepared by using the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103325459A CN103082016A (en) | 2011-10-28 | 2011-10-28 | Seasoning-containing Mozzarella cheese preparation method and cheese prepared by using the same |
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| CN103082016A true CN103082016A (en) | 2013-05-08 |
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| CN2011103325459A Pending CN103082016A (en) | 2011-10-28 | 2011-10-28 | Seasoning-containing Mozzarella cheese preparation method and cheese prepared by using the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024862A (en) * | 2019-04-24 | 2019-07-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of horse Soviet Union's cheese and its preparation process |
| CN110897011A (en) * | 2019-12-27 | 2020-03-24 | 秋牧(上海)商务咨询合伙企业(有限合伙) | Wiredrawing bean curd and preparation method thereof |
| CN111698909A (en) * | 2018-01-22 | 2020-09-22 | 普瑞姆拉简单公司 | Masuri cheese |
| CN114946961A (en) * | 2022-05-18 | 2022-08-30 | 上海妙可蓝多生物技术研发有限公司 | Spicy shredded cheese and preparation method thereof |
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| US3554765A (en) * | 1968-07-12 | 1971-01-12 | American Foods Mach Corp | Preparation of plasticized cheese |
| EP0948897A1 (en) * | 1998-04-07 | 1999-10-13 | Friesland Brands B.V. | Spreadable Cheese |
| CN102090457A (en) * | 2010-12-08 | 2011-06-15 | 天津科技大学 | Novel string cheese and preparation method thereof |
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2011
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3554765A (en) * | 1968-07-12 | 1971-01-12 | American Foods Mach Corp | Preparation of plasticized cheese |
| EP0948897A1 (en) * | 1998-04-07 | 1999-10-13 | Friesland Brands B.V. | Spreadable Cheese |
| CN102090457A (en) * | 2010-12-08 | 2011-06-15 | 天津科技大学 | Novel string cheese and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 凌汝鑫: "比萨(马苏里拉)奶酪制作工艺和设备", 《中国乳业》 * |
| 刘小玲等: "酶制剂对Mozzarella水牛奶酪品质影响", 《食品与机械》 * |
| 张志强等: "马苏里拉干酪(Mozzarella Cheese)的生产工艺探讨", 《食品研究与开发》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111698909A (en) * | 2018-01-22 | 2020-09-22 | 普瑞姆拉简单公司 | Masuri cheese |
| CN110024862A (en) * | 2019-04-24 | 2019-07-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of horse Soviet Union's cheese and its preparation process |
| CN110897011A (en) * | 2019-12-27 | 2020-03-24 | 秋牧(上海)商务咨询合伙企业(有限合伙) | Wiredrawing bean curd and preparation method thereof |
| CN110897011B (en) * | 2019-12-27 | 2023-11-03 | 牧堡(上海)食品科技有限公司 | Wiredrawing bean curd and preparation method thereof |
| CN114946961A (en) * | 2022-05-18 | 2022-08-30 | 上海妙可蓝多生物技术研发有限公司 | Spicy shredded cheese and preparation method thereof |
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Application publication date: 20130508 |