CN103141587A - Preparation method of Tibetan spiritual mushroom cheese - Google Patents
Preparation method of Tibetan spiritual mushroom cheese Download PDFInfo
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- CN103141587A CN103141587A CN2013101086077A CN201310108607A CN103141587A CN 103141587 A CN103141587 A CN 103141587A CN 2013101086077 A CN2013101086077 A CN 2013101086077A CN 201310108607 A CN201310108607 A CN 201310108607A CN 103141587 A CN103141587 A CN 103141587A
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Abstract
The invention discloses a preparation method of Tibetan spiritual mushroom cheese. The preparation method of the Tibetan spiritual mushroom cheese comprises the steps of raw material milk pretreatment, leavening agent preparation, inoculated fermentation, chymosin adding, cutting, whey drainage, piling brewing, pressing molding, packaging, and maturing. The Tibetan spiritual mushroom cheese prepared by the method disclosed by the invention is milk white, is strong in milk flavor, uniform in texture, rich in nutrition, and high in hardness, elasticity, cohesiveness and chewiness.
Description
Technical field
The invention belongs to technical field of bioengineering, relate to a kind of preparation method of cheese, particularly a kind of preparation method of tibet koumiss cheese.
Background technology
Cheese is widely used in to be eaten raw and various making foods, and have following features: the protein digestibility in cheese and the utilization rate of essential amino acid are all higher, help human body digesting and assimilating protein; Cheese can provide biosynthesis calcium, the phosphorus of high-load, and vitamin A, B2, B12 and folic acid; Aliphatic acid in cheese has 40% for unrighted acid, the serum cholesterol of reduction, prevention cardiovascular disease, height is arranged and the effects such as pressure and hyperglycaemia; The lactic acid bacteria and the metabolite thereof that are used for the cheese fermentation are conducive to keep the balance of normal flora in human body intestinal canal and stablize, and promote digestive function, prevent diarrhoea and constipation.
At present, the main dependence on import of most of cheese of China, its cost and price are higher, and domestic cheese production line is mainly also the technology and equipment of Introduced From Abroad, the independently developed cheese kind of China is seldom.
Tibet koumiss (Tibetan mushrooms) is the peculiar rare bacterial classification that is derived from the Qinghai-Tibet Platean, exactly like the grain of rice, flexible, main component is water, viscous polysaccharide, a small amount of albumen, lipid and other composition, is perching the microorganisms such as galactococcus, bacillus, saccharomycete and acetic acid bacteria on the mushroom body.Tibet koumiss can be used for the fermenting and producing sour milk, but has no report with its technology of producing cheese as leavening.The leavening that the present invention enlarges take tibet koumiss is as bacterial classification, and adopting cow's milk is that the cheese that raw material is made is milky, and milk fragrance is strong, and is homogeneous, nutritious, has good hardness, elasticity, cohesiveness and chewiness.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of tibet koumiss cheese.The tibet koumiss cheese milk flavor that the present invention produces is strong, homogeneous, nutritious, has good hardness, elasticity, cohesiveness and chewiness.The objective of the invention is to realize by following technical scheme, it is characterized in that it comprises the following steps:
(1) raw milk pretreatment
The cow's milk of acceptance(check) is filtered through tubular filter, then carry out homogeneous in conventional homogenizer, temperature is 60 ℃～65 ℃, and homogenizer pressure is 18～20MPa.The cow's milk that homogeneous is crossed is in 95 ℃～98 ℃ lower sterilizations 5～10 minutes, then be cooled to 37 ℃ standby.
(2) leavening preparation
Tibet koumiss is inoculated in the sterilization Ruzhong with 3～5% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 8～9 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in the sterilization breast by 8% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 5～6 hours the leavening that obtains enlarging for 37 ℃.
(3) inoculation, fermentation
The leavening that enlarges is inoculated in the sterilization breast by 8% inoculum concentration, stirred 10～15 minutes, ferment reach 20～24 ° of T to acidity after, interpolation quality percentage composition is 0.02% CaCl
2
(4) enzyme-added, curdled milk
Be that 1.5% saline solution is diluted to 3% solution with renin with the quality percentage composition, 35 ℃ place 20min after, add through pasteurize, fermentation and interpolation CaCl in the ratio of 1ml/L
2After cow's milk in, slowly stir under 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse;
(5) cutting, discharging whey
After the cow's milk grumeleuse reaches certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, after the hardening of part whey discharge grumeleuse, accelerate mixing speed, the discharge section whey, then with the speed post bake to 40 of 1 ℃ of increase per minute ℃, mixing speed first quick and back slow, stopped heating when whey pH value reaches 5.5, discharging whey;
(6) heap is made
2% addition by the granular curd quality in step 5 adds salt, stirs simultaneously and piles and make 4h, further discharges whey;
(7) squeezing moulding
Granular curd is wrapped with filter cloth, overturn after precompressed 1h under the pressure of 0.2MPa, afterwards squeezing moulding 0.5h under the pressure of 1.5MPa;
(8) packing, maturation
The cheese that squeezing is good is placed 24～48h at 3～5 ℃ under the condition of relative humidity 90%, carry out vacuum packaging after its surface forms dura mater, 5～12 ℃ of maturations 1～5 month.
Beneficial effect of the present invention
(1) the present invention produces cheese with tibet koumiss as leavening, solved cheese produce in the problem of the most dependence on import of leavening, saved enterprise's production cost, for the Application and Development of tibet koumiss provides a kind of new way.
(2) the tibet koumiss cheese milk flavor of the present invention's production is strong, homogeneous, nutritious, has good hardness, elasticity, cohesiveness and chewiness, has filled up kind blank in the industry.
The specific embodiment
The following examples can further illustrate the present invention, but do not limit the present invention in any way.
Embodiment 1
The cow's milk of acceptance(check) is filtered through tubular filter, then carry out homogeneous in conventional homogenizer, temperature is 60 ℃, and homogenizer pressure is 18MPa.The cow's milk that homogeneous is crossed is in 95 ℃ of lower sterilizations 5 minutes, then be cooled to 37 ℃ standby.
Tibet koumiss is inoculated in the sterilization Ruzhong with 3% inoculum concentration, stirred 10 minutes every 1 hour, cultivated 8 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in the sterilization breast by 8% inoculum concentration, stirred 10 minutes every 1 hour, cultivated 5 hours the leavening that obtains enlarging for 37 ℃.
The leavening that enlarges is inoculated in the sterilization breast by 8% inoculum concentration, stirred 10 minutes, ferment reach 20 ° of T to acidity after, interpolation quality percentage composition is 0.02% CaCl
2Be that 1.5% saline solution is diluted to 3% solution with renin with the quality percentage composition, 35 ℃ place 20min after, add through fermentation and add CaCl in the ratio of 1ml/L
2After cow's milk in, slowly stir under 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse.
After the cow's milk grumeleuse reaches certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, after the hardening of part whey discharge grumeleuse, accelerate mixing speed, the discharge section whey, then with the speed post bake to 40 of 1 ℃ of increase per minute ℃, mixing speed first quick and back slow, stopped heating when whey pH value reaches 5.5, discharging whey; 2% addition by the granular curd quality adds salt, stirs simultaneously and piles and make 4h, further discharges whey; Granular curd is wrapped with filter cloth, overturn after precompressed 1h under the pressure of 0.2MPa, afterwards squeezing moulding 0.5h under the pressure of 1.5MPa; The cheese that squeezing is good is placed 24h at 3 ℃ under the condition of relative humidity 90%, carry out vacuum packaging after its surface forms dura mater, and 5 ℃ of maturations got final product in 1 month.
Embodiment 2
The cow's milk of acceptance(check) is filtered through tubular filter, then carry out homogeneous in conventional homogenizer, temperature is 63 ℃, and homogenizer pressure is 19MPa.The cow's milk that homogeneous is crossed is in 96 ℃ of lower sterilizations 8 minutes, then be cooled to 37 ℃ standby.
Tibet koumiss is inoculated in the sterilization Ruzhong with 3～5% inoculum concentration, stirred 12 minutes every 1 hour, cultivated 8.5 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in the sterilization breast by 8% inoculum concentration, stirred 12 minutes every 1 hour, cultivated 5.5 hours the leavening that obtains enlarging for 37 ℃.
The leavening that enlarges is inoculated in the sterilization breast by 8% inoculum concentration, stirred 12 minutes, ferment reach 22 ° of T to acidity after, interpolation quality percentage composition is 0.02% CaCl
2Be that 1.5% saline solution is diluted to 3% solution with renin with the quality percentage composition, 35 ℃ place 20min after, add through fermentation and add CaCl in the ratio of 1ml/L
2After cow's milk in, slowly stir under 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse.
After the cow's milk grumeleuse reaches certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, after the hardening of part whey discharge grumeleuse, accelerate mixing speed, the discharge section whey, then with the speed post bake to 40 of 1 ℃ of increase per minute ℃, mixing speed first quick and back slow, stopped heating when whey pH value reaches 5.5, discharging whey; 2% addition by the granular curd quality adds salt, stirs simultaneously and piles and make 4h, further discharges whey; Granular curd is wrapped with filter cloth, overturn after precompressed 1h under the pressure of 0.2MPa, afterwards squeezing moulding 0.5h under the pressure of 1.5MPa; The cheese that squeezing is good is placed 36h at 4 ℃ under the condition of relative humidity 90%, carry out vacuum packaging after its surface forms dura mater, and 9 ℃ of maturations got final product in 3 months.
Embodiment 3
The cow's milk of acceptance(check) is filtered through tubular filter, then carry out homogeneous in conventional homogenizer, temperature is 65 ℃, and homogenizer pressure is 20MPa.The cow's milk that homogeneous is crossed is in 98 ℃ of lower sterilizations 10 minutes, then be cooled to 37 ℃ standby.
Tibet koumiss is inoculated in the sterilization Ruzhong with 5% inoculum concentration, stirred 15 minutes every 1 hour, cultivated 9 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in the sterilization breast by 8% inoculum concentration, stirred 15 minutes every 1 hour, cultivated 6 hours the leavening that obtains enlarging for 37 ℃.
The leavening that enlarges is inoculated in the sterilization breast by 8% inoculum concentration, stirred 15 minutes, ferment reach 24 ° of T to acidity after, interpolation quality percentage composition is 0.02% CaCl
2Be that 1.5% saline solution is diluted to 3% solution with renin with the quality percentage composition, 35 ℃ place 20min after, add through fermentation and add CaCl in the ratio of 1ml/L
2After cow's milk in, slowly stir under 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse.
After the cow's milk grumeleuse reaches certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, after the hardening of part whey discharge grumeleuse, accelerate mixing speed, the discharge section whey, then with the speed post bake to 40 of 1 ℃ of increase per minute ℃, mixing speed first quick and back slow, stopped heating when whey pH value reaches 5.5, discharging whey; 2% addition by the granular curd quality adds salt, stirs simultaneously and piles and make 4h, further discharges whey; Granular curd is wrapped with filter cloth, overturn after precompressed 1h under the pressure of 0.2MPa, afterwards squeezing moulding 0.5h under the pressure of 1.5MPa; The cheese that squeezing is good is placed 48h at 5 ℃ under the condition of relative humidity 90%, carry out vacuum packaging after its surface forms dura mater, and 12 ℃ of maturations got final product in 5 months.
Claims (1)
1. the production method of a tibet koumiss cheese is characterized in that step is as follows:
(1) raw milk pretreatment
The cow's milk of acceptance(check) is filtered through tubular filter, then carry out homogeneous in conventional homogenizer, temperature is 60 ℃～65 ℃, and homogenizer pressure is 18～20MPa.The cow's milk that homogeneous is crossed is in 95 ℃～98 ℃ lower sterilizations 5～10 minutes, then be cooled to 37 ℃ standby;
(2) leavening preparation
Tibet koumiss is inoculated in the sterilization Ruzhong with 3～5% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 8～9 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in the sterilization breast by 8% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 5～6 hours the leavening that obtains enlarging for 37 ℃;
(3) inoculation, fermentation
The leavening that enlarges evenly is inoculated in the sterilization breast by 8% inoculum concentration, ferment reach 20～24 ° of T to acidity after, add the quality percentage composition and be 0.02% CaCl
2
(4) enzyme-added, curdled milk
Be that 1.5% saline solution is diluted to 3% solution with renin with the quality percentage composition, 35 ℃ place 20min after, add through pasteurize, fermentation and interpolation CaCl in the ratio of 1ml/L
2After cow's milk in, slowly stir under 35 ℃ after cow's milk 5min standing, until yak milk forms grumeleuse;
(5) cutting, discharging whey
After the cow's milk grumeleuse reaches certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, after the hardening of part whey discharge grumeleuse, accelerate mixing speed, the discharge section whey, then with the speed post bake to 40 of 1 ℃ of increase per minute ℃, mixing speed first quick and back slow, stopped heating when whey pH value reaches 5.5, discharging whey;
(6) heap is made
2% addition by the granular curd quality in step 5 adds salt, stirs simultaneously and piles and make 4h, further discharges whey;
(7) squeezing moulding
Granular curd is wrapped with filter cloth, overturn after precompressed 1h under the pressure of 0.2MPa, afterwards squeezing moulding 0.5h under the pressure of 1.5MPa;
(8) packing, maturation
The cheese that squeezing is good is placed 24～48h at 3～5 ℃ under the condition of relative humidity 90%, carry out vacuum packaging after its surface forms dura mater, 5～12 ℃ of maturations 1～5 month.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186681A (en) * | 2014-07-25 | 2014-12-10 | 上海交通大学 | Preparation method of Tibetan kefir semi-hard cheese |
| CN104186680A (en) * | 2014-07-25 | 2014-12-10 | 上海交通大学 | Preparation method of Tibetan kefir soft cheese |
| CN104304503A (en) * | 2014-09-23 | 2015-01-28 | 甘肃农业大学 | Cheese containing probiotic Bacillus licheniformis and preparation method thereof |
| CN109463457A (en) * | 2018-11-12 | 2019-03-15 | 张晓丽 | A kind of plain chocolate casein block production technology |
| CN111867384A (en) * | 2018-01-19 | 2020-10-30 | 齐沃科·雷迪夫 | Method for producing food products from yoghurt |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU1819289C (en) * | 1991-12-13 | 1993-05-30 | Александр Михайлович Колодкин | Kefir yeast tibetan used for kefir production |
| CN101147506A (en) * | 2006-09-21 | 2008-03-26 | 陆少颜 | Tibetan mushroom yoghourt and its producing technique method, by-product in production course |
| CN101530131A (en) * | 2008-04-10 | 2009-09-16 | 于岚 | Method for preparing Kefir sour milk |
| CN102630751A (en) * | 2012-05-11 | 2012-08-15 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
-
2013
- 2013-03-29 CN CN201310108607.7A patent/CN103141587B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU1819289C (en) * | 1991-12-13 | 1993-05-30 | Александр Михайлович Колодкин | Kefir yeast tibetan used for kefir production |
| CN101147506A (en) * | 2006-09-21 | 2008-03-26 | 陆少颜 | Tibetan mushroom yoghourt and its producing technique method, by-product in production course |
| CN101530131A (en) * | 2008-04-10 | 2009-09-16 | 于岚 | Method for preparing Kefir sour milk |
| CN102630751A (en) * | 2012-05-11 | 2012-08-15 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186681A (en) * | 2014-07-25 | 2014-12-10 | 上海交通大学 | Preparation method of Tibetan kefir semi-hard cheese |
| CN104186680A (en) * | 2014-07-25 | 2014-12-10 | 上海交通大学 | Preparation method of Tibetan kefir soft cheese |
| CN104304503A (en) * | 2014-09-23 | 2015-01-28 | 甘肃农业大学 | Cheese containing probiotic Bacillus licheniformis and preparation method thereof |
| CN111867384A (en) * | 2018-01-19 | 2020-10-30 | 齐沃科·雷迪夫 | Method for producing food products from yoghurt |
| CN109463457A (en) * | 2018-11-12 | 2019-03-15 | 张晓丽 | A kind of plain chocolate casein block production technology |
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| CN103141587B (en) | 2014-03-19 |
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