CN103141587B - Preparation method of Tibetan spiritual mushroom cheese - Google Patents
Preparation method of Tibetan spiritual mushroom cheese Download PDFInfo
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- CN103141587B CN103141587B CN201310108607.7A CN201310108607A CN103141587B CN 103141587 B CN103141587 B CN 103141587B CN 201310108607 A CN201310108607 A CN 201310108607A CN 103141587 B CN103141587 B CN 103141587B
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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, has following features: the protein digestibility in cheese and the utilization rate of essential amino acid are all higher, contributes to human body digesting and assimilating protein; Cheese can provide biosynthesis calcium, the phosphorus of high-load, and vitamin A, B2, Bl2 and folic acid; Aliphatic acid in cheese has 40% for unrighted acid, has the serum cholesterol of reduction, prevention cardiovascular disease, height and the effects such as pressure and hyperglycaemia; Lactic acid bacteria and metabolite thereof for cheese fermentation are conducive to maintain 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 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 mushroom body.Tibet koumiss can be used for fermenting and producing Yoghourt, but using its technology of producing cheese as leavening, has no report.It is bacterial classification that the leavening that tibet koumiss expands is take in the present invention, and adopting cow's milk is that the cheese that raw material is made is milky, and milk aromatic flavour is homogeneous, nutritious, has good hardness, elasticity, cohesiveness and chewiness.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of tibet koumiss cheese.The tibet koumiss cheese milk taste that the present invention produces is strong, homogeneous, nutritious, has good hardness, elasticity, cohesiveness and chewiness.The object 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 in conventional homogenizer, carry out homogeneous, temperature is 60 ℃～65 ℃, and homogenizer pressure is 18～20MPa.The cow's milk that homogeneous is crossed sterilization 5～10 minutes at 95 ℃～98 ℃, be then cooled to 37 ℃ standby.
(2) leavening preparation
Tibet koumiss is inoculated in to sterilization Ruzhong with 3～5% inoculum concentration, every 1 hour, stirs 10～15 minutes, cultivate 8～9 hours for 37 ℃, obtain leavening after filtering mushroom body.Leavening is inoculated in to sterilization breast by 8% inoculum concentration, every 1 hour, stirs 10～15 minutes, cultivate 5～6 hours for 37 ℃, obtain the leavening expanding.
(3) inoculation, fermentation
The leavening of expansion is inoculated in to sterilization breast by 8% inoculum concentration, stirs 10～15 minutes, ferment to acidity and reach after 20～24 ° of T, add CaCl
2to quality percentage composition be 0.02%;
(4) enzyme-added, curdled milk
Renin is diluted to 3% solution with the saline solution that quality percentage composition is 1.5%, places after 20min, in the ratio of 1ml/L, add through pasteurize, fermentation and interpolation CaCl for 35 ℃
2after cow's milk in, slowly stir at 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse;
(5) cutting, discharging whey
When cow's milk grumeleuse reaches after certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, etc. part whey, discharge after grumeleuse hardening, accelerate mixing speed, discharge section whey, follow the speed post bake to 40 ℃ with 1 ℃ of increase per minute, mixing speed first quick and back slow, stops heating, discharging whey when whey pH value reaches 5.5;
(6) heap is made
2% addition by 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, under the pressure of 0.2MPa, after precompressed 1h, overturn, under the pressure of 1.5MPa, squeeze afterwards moulding 0.5h;
(8) packing, maturation
The cheese having squeezed, at 3～5 ℃, is placed to 24～48h under the condition of relative humidity 90%, after its surface forms dura mater, carry out vacuum packaging, 5～12 ℃ of maturations 1～5 month.
Beneficial effect of the present invention
(1) the present invention is usingd tibet koumiss and is produced cheese as leavening, has solved the problem of the most dependence on import of leavening during cheese is produced, and has 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 taste that the present invention produces 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 in conventional homogenizer, carry out homogeneous, temperature is 60 ℃, and homogenizer pressure is 18MPa.The cow's milk that homogeneous is crossed sterilization 5 minutes at 95 ℃, be then cooled to 37 ℃ standby.
Tibet koumiss is inoculated in to sterilization Ruzhong with 3% inoculum concentration, every 1 hour, stirs 10 minutes, cultivate 8 hours for 37 ℃, obtain leavening after filtering mushroom body.Leavening is inoculated in to sterilization breast by 8% inoculum concentration, every 1 hour, stirs 10 minutes, cultivate 5 hours for 37 ℃, obtain the leavening expanding.
The leavening of expansion is inoculated in to sterilization breast by 8% inoculum concentration, stirs 10 minutes, ferment to acidity and reach after 20 ° of T, add CaCl
2to quality percentage composition be 0.02%; Renin is diluted to 3% solution with the saline solution that quality percentage composition is 1.5%, places after 20min for 35 ℃, in the ratio of 1ml/L, add through fermentation and add CaCl
2after cow's milk in, slowly stir at 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse.
When cow's milk grumeleuse reaches after certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, etc. part whey, discharge after grumeleuse hardening, accelerate mixing speed, discharge section whey, follow the speed post bake to 40 ℃ with 1 ℃ of increase per minute, mixing speed first quick and back slow, stops heating, discharging whey when whey pH value reaches 5.5; 2% addition by granular curd quality adds salt, stirs simultaneously and piles and make 4h, further discharges whey; Granular curd is wrapped with filter cloth, under the pressure of 0.2MPa, after precompressed 1h, overturn, under the pressure of 1.5MPa, squeeze afterwards moulding 0.5h; The cheese having squeezed, at 3 ℃, is placed to 24h under the condition of relative humidity 90%, after its surface forms dura mater, carry out vacuum packaging, 5 ℃ of maturations 1 month.
Embodiment 2
The cow's milk of acceptance(check) is filtered through tubular filter, then in conventional homogenizer, carry out homogeneous, temperature is 63 ℃, and homogenizer pressure is 19MPa.The cow's milk that homogeneous is crossed sterilization 8 minutes at 96 ℃, be then cooled to 37 ℃ standby.
Tibet koumiss is inoculated in to sterilization Ruzhong with 3～5% inoculum concentration, every 1 hour, stirs 12 minutes, cultivate 8.5 hours for 37 ℃, obtain leavening after filtering mushroom body.Leavening is inoculated in to sterilization breast by 8% inoculum concentration, every 1 hour, stirs 12 minutes, cultivate 5.5 hours for 37 ℃, obtain the leavening expanding.
The leavening of expansion is inoculated in to sterilization breast by 8% inoculum concentration, stirs 12 minutes, ferment to acidity and reach after 22 ° of T, add CaCl
2to quality percentage composition be 0.02%; Renin is diluted to 3% solution with the saline solution that quality percentage composition is 1.5%, places after 20min for 35 ℃, in the ratio of 1ml/L, add through fermentation and add CaCl
2after cow's milk in, slowly stir at 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse.
When cow's milk grumeleuse reaches after certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, etc. part whey, discharge after grumeleuse hardening, accelerate mixing speed, discharge section whey, follow the speed post bake to 40 ℃ with 1 ℃ of increase per minute, mixing speed first quick and back slow, stops heating, discharging whey when whey pH value reaches 5.5; 2% addition by granular curd quality adds salt, stirs simultaneously and piles and make 4h, further discharges whey; Granular curd is wrapped with filter cloth, under the pressure of 0.2MPa, after precompressed 1h, overturn, under the pressure of 1.5MPa, squeeze afterwards moulding 0.5h; The cheese having squeezed, at 4 ℃, is placed to 36h under the condition of relative humidity 90%, after its surface forms dura mater, carry out vacuum packaging, 9 ℃ of maturations 3 months.
Embodiment 3
The cow's milk of acceptance(check) is filtered through tubular filter, then in conventional homogenizer, carry out homogeneous, temperature is 65 ℃, and homogenizer pressure is 20MPa.The cow's milk that homogeneous is crossed sterilization 10 minutes at 98 ℃, be then cooled to 37 ℃ standby.
Tibet koumiss is inoculated in to sterilization Ruzhong with 5% inoculum concentration, every 1 hour, stirs 15 minutes, cultivate 9 hours for 37 ℃, obtain leavening after filtering mushroom body.Leavening is inoculated in to sterilization breast by 8% inoculum concentration, every 1 hour, stirs 15 minutes, cultivate 6 hours for 37 ℃, obtain the leavening expanding.
The leavening of expansion is inoculated in to sterilization breast by 8% inoculum concentration, stirs 15 minutes, ferment to acidity and reach after 24 ° of T, add CaCl
2to quality percentage composition be 0.02%; Renin is diluted to 3% solution with the saline solution that quality percentage composition is 1.5%, places after 20min for 35 ℃, in the ratio of 1ml/L, add through fermentation and add CaCl
2after cow's milk in, slowly stir at 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse.
When cow's milk grumeleuse reaches after certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, etc. part whey, discharge after grumeleuse hardening, accelerate mixing speed, discharge section whey, follow the speed post bake to 40 ℃ with 1 ℃ of increase per minute, mixing speed first quick and back slow, stops heating, discharging whey when whey pH value reaches 5.5; 2% addition by granular curd quality adds salt, stirs simultaneously and piles and make 4h, further discharges whey; Granular curd is wrapped with filter cloth, under the pressure of 0.2MPa, after precompressed 1h, overturn, under the pressure of 1.5MPa, squeeze afterwards moulding 0.5h; The cheese having squeezed, at 5 ℃, is placed to 48h under the condition of relative humidity 90%, after its surface forms dura mater, carry out vacuum packaging, 12 ℃ of maturations 5 months.
Claims (1)
1. a production method for 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 in conventional homogenizer, carry out homogeneous, temperature is 60 ℃～65 ℃, and homogenizer pressure is 18～20MPa; The cow's milk that homogeneous is crossed sterilization 5～10 minutes at 95 ℃～98 ℃, be then cooled to 37 ℃ standby;
(2) leavening preparation
Tibet koumiss is inoculated in to sterilization Ruzhong with 3～5% inoculum concentration, every 1 hour, stirs 10～15 minutes, cultivate 8～9 hours for 37 ℃, obtain leavening after filtering mushroom body; Leavening is inoculated in to sterilization breast by 8% inoculum concentration, every 1 hour, stirs 10～15 minutes, cultivate 5～6 hours for 37 ℃, obtain the leavening expanding;
(3) inoculation, fermentation
The leavening of expansion is evenly inoculated in to sterilization breast by 8% inoculum concentration, ferments to acidity and reach after 20～24 ° of T, add CaCl
2to quality percentage composition be 0.02%;
(4) enzyme-added, curdled milk
Renin is diluted to 3% solution with the saline solution that quality percentage composition is 1.5%, places after 20min, in the ratio of 1ml/L, add through pasteurize, fermentation and interpolation CaCl for 35 ℃
2after cow's milk in, slowly stir at 35 ℃ after cow's milk 5min standing, until cow's milk forms grumeleuse;
(5) cutting, discharging whey
When cow's milk grumeleuse reaches after certain degree of hardness, cut into 5mm cube fritter, grumeleuse after cutting slowly stirs in advance, etc. part whey, discharge after grumeleuse hardening, accelerate mixing speed, discharge section whey, follow the speed post bake to 40 ℃ with 1 ℃ of increase per minute, mixing speed first quick and back slow, stops heating, discharging whey when whey pH value reaches 5.5;
(6) heap is made
2% addition by 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, under the pressure of 0.2MPa, after precompressed 1h, overturn, under the pressure of 1.5MPa, squeeze afterwards moulding 0.5h;
(8) packing, maturation
The cheese having squeezed, at 3～5 ℃, is placed to 24～48h under the condition of relative humidity 90%, after its surface forms dura mater, carry out vacuum packaging, 5～12 ℃ of maturations 1～5 month.
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| CN201310108607.7A CN103141587B (en) | 2013-03-29 | 2013-03-29 | Preparation method of Tibetan spiritual mushroom cheese |
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| 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 |
| FR3076981B1 (en) * | 2018-01-19 | 2020-01-31 | Zhivko Radev | METHOD OF MANUFACTURING YOGURT-BASED FOOD PRODUCTS |
| CN109463457A (en) * | 2018-11-12 | 2019-03-15 | 张晓丽 | A kind of plain chocolate casein block production technology |
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| 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 |
| CN102630751B (en) * | 2012-05-11 | 2013-05-08 | 甘肃农业大学 | Production method of Tibetan mushroom yogurt |
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