CN103392817A - Method for preparing cheddar by accelerated ripening - Google Patents
Method for preparing cheddar by accelerated ripening Download PDFInfo
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- CN103392817A CN103392817A CN2013102734486A CN201310273448A CN103392817A CN 103392817 A CN103392817 A CN 103392817A CN 2013102734486 A CN2013102734486 A CN 2013102734486A CN 201310273448 A CN201310273448 A CN 201310273448A CN 103392817 A CN103392817 A CN 103392817A
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000005070 ripening Effects 0.000 title abstract description 6
- 235000013351 cheese Nutrition 0.000 claims abstract description 71
- 102000004190 Enzymes Human genes 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 39
- 239000005862 Whey Substances 0.000 claims abstract description 21
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 21
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 12
- 239000003094 microcapsule Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 36
- 230000003068 static effect Effects 0.000 claims description 35
- 239000002994 raw material Substances 0.000 claims description 22
- 235000020247 cow milk Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 17
- 102000004882 Lipase Human genes 0.000 claims description 13
- 108090001060 Lipase Proteins 0.000 claims description 13
- 239000004367 Lipase Substances 0.000 claims description 13
- 235000019421 lipase Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 108010088842 Fibrinolysin Proteins 0.000 claims description 10
- 108090000783 Renin Proteins 0.000 claims description 10
- 102100028255 Renin Human genes 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 235000020183 skimmed milk Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- 230000020477 pH reduction Effects 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000004904 shortening Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 3
- 238000005538 encapsulation Methods 0.000 abstract 3
- 108010007119 flavourzyme Proteins 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 150000004665 fatty acids Chemical class 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000013068 control sample Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
Abstract
The invention relates to a method for preparing cheddar by accelerated ripening, comprising: 1. preparing curdled milk; 2. cutting the curdled milk; 3. raising temperature and blanching; 4. removing whey, and collecting curdled milk blocks; 5. milling and modifying; 6. crushing and mixing with dry salt; 7. adding a micro encapsulation compound enzyme into crushed curdled milk blocks in the step 6, wherein the addition amount is the micro encapsulation compound enzyme is 6.0-8.0g/kg; and the micro encapsulation compound enzyme is composed of 500MG of Flavourzyme and 20000L of Palatase; 8. forming by squeezing, and packaging; and 9. refrigerating and ripening, wherein formed cheese in the step 8 is refrigerated and ripened at 6-12 DEG C for 30d, to finally form the finished product of cheddar. Composite cheese accelerated ripening enzyme is encapsulated by microcapsules, so as to effectively and uniformly dispersing enzyme into the cheese, thereby shortening a production period of the cheddar, and greatly reducing production cost.
Description
One, technical field
What the present invention relates to is the method from fresh cow milk process cheese, and that be specifically related to is a kind of accelerating Cheddar preparation method.
Two, background technology
Cheese has the title of " kings of dairy products ", and not only nutritious, output is large, and is wide in variety, and added value of product is high, is one of product of world's dairy products trade maximum.The domestic research relevant to cheese is less, and the company of present domestic production natural cheese is less (8～10) also.External more about the research of cheese, starting also early, basically formed a scientific system, research about natural cheese fast-ripenin technology is comparatively ripe, a collection of process of cheese making enterprise has adopted the fast-ripenin technology to produce natural cheese, the kind of processed cheese food is also abundanter, accounts for cheese total quantity consumed proportion also larger.The maturity period of Qie Da (cheddar) cheese is longer, and its maturity period is 6～8 months.In maturation, require the indoor humidity and temperature of contral ripening, prevent from polluting, 1 ton of Cheddar cost in the maturity period is about 100 dollars/month, causes the Cheddar production cost high.Therefore, the maturation of accelerating it in the local flavor that keeps Cheddar and the impregnable situation of matter structure has economic implications and technical prospect.While promoting cheese ripening, adding a small amount of enzyme is a kind of effective ways, but because addition is fewer, so the addition manner of enzyme and be all a difficult problem with being distributed in cheese; Secondly, because commercial enzyme enzyme effect is high, speed of action is fast, controlling to discharge also needs to solve.
Three, summary of the invention
The purpose of this invention is to provide a kind of accelerating Cheddar preparation method, this accelerating Cheddar preparation method is for solving the problem that the processing cycle is long, production cost is high of present Cheddar.
The technical solution used in the present invention is: this accelerating Cheddar preparation method is as follows:
One, preparation curdled milk,
The raw material fresh cow milk is obtained to curdled milk through pretreatment;
Two, curd cutting:
By the curdled milk in step 1, the use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
Three, intensification blanching:
Ziega in step 2 is placed in cheese vat, uses intermediate water in 30min, slowly to be heated to 38-40 ℃, and constantly stir;
Four, discharging whey:
Ziega after step 3 is processed and whey mixture stir 60-80min in the time of 38-40 ℃, when the titratable acidity of whey is 16-20
oWhole wheys of draining during T, and collect ziega;
Five, heap is made the matter structure:
The grumeleuse that step 4 is collected is incubated 40-42 ℃ in curd vat, and every 10min upset once, and the titratable acidity of measuring whey is 30-40
oDuring T, finish this step;
Six, pulverize and mix dried salt:
Grumeleuse after step 5 is processed is pulverized, and temperature drops to 20-25 ℃, admixes the salt of the 2-3% of grumeleuse weight, static 10-15min;
Seven, add the microencapsulation complex enzyme:
In grumeleuse after pulverizing to step 6, add the microencapsulation complex enzyme, the addition of microencapsulation complex enzyme is 6.0-8.0g/kg cheese; The microencapsulation complex enzyme is comprised of composite flavor Protease F lavourzyme 500MG and lipase Palatase 20000L;
Microencapsulation complex enzyme preparation method is: 4g composite flavor Protease F lavourzyme 500MG and 0.5g lipase Palatase 20000L are dissolved in the 8ml phosphate buffer, adding the 90ml percentage by weight is 2.0% sodium alginate soln, with syringe, draw mixed liquor 100ml, extruding fully in mass percent concentration is 0.1% CaCl
2With mass percent concentration be in 0.1% chitosan solution, extrude rear static 15min fully, filter and obtain microcapsule granule, use distilled water washing 2 times, filter cloth drainage 2h, refrigerate standby;
Eight, squeezing moulding, packing:
The cheese of step 7 acquisition is taken out to be positioned in the cheese mould and squeeze moulding, vacuum packaging;
Nine, refrigeration is ripe:
Cheese after the step 8 moulding is refrigerated to ripe 30d under 6-12 ℃, finally form the finished product Cheddar.
In such scheme, the process of preparation curdled milk is as follows:
(1) raw milk is filtered:
The raw material fresh cow milk, through 300 order filter-cloth filtering 1 time, be placed in the process of cheese making groove;
(2) standardization:
Adopt interpolation low form skimmed milk powder mode to carry out standardization, step (1) Raw is heated to 40-50 ℃, add appropriate low form skimmed milk powder, adjusting protein in raw milk is 0.9:1 with the ratio of fat, and then temperature keeps stirring 10 minutes;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 ℃ in the cheese vat of waters, between the period of heating, constantly stirs, then static insulation 30min;
(4) cooling:
Raw milk by after step (3) sterilization processing, be cooled to rapidly 15-20 ℃;
(5) pre-acidifying:
In raw milk after step (4) cooling processing, add the lactic acid solution of percentage by weight 20%, and constantly stir, the titratable acidity of adjusting raw milk is 21-24
oT, then continue to stir 10min;
(6) add leavening, static fermentation:
In raw milk after the pre-acidification of step (5), add leavening R704 type 5-10U/100L cow's milk, stir 3min, be heated to 30-34 ℃, and be incubated static fermentation 30-40min;
(7) add renin:
In raw milk after step (6) fermentation, add renin 2-4g/100L cow's milk, stir 3-5min, keep temperature 30-34 ℃, static 45-60min, obtain curdled milk.
Beneficial effect:
the present invention adopts microcapsule embedded composite cheese accelerating enzyme, effectively be distributed in microcapsules, then a small amount of complex enzyme is added in Cheddar, be scattered in enzyme effectively and uniformly in cheese, the ripe 30d of refrigeration under 6-12 ℃ of cheese after processing, its maturity index protein degree and fat splitting degree specifically detect index and be respectively: pH4.6 soluble nitrogen content is 29.1%, content of fatty acid is 31.88mg/100g cheese, (pH4.6 soluble nitrogen content is 22.1% with the Cheddar (control sample) of processing traditionally, under 4 ℃, to refrigerate ripe 90d index of correlation, content of fatty acid is 30. mg/100g cheese) compare, higher than control sample, the effect that the ripe 30d of Cheddar that the inventive method makes is described makes the effect of the ripe 90d of Cheddar higher than conventional method, it is the effect that the present invention has played accelerating, cost-saving 60d, according to the cost of 1t Cheddar in the maturity period, be about 100 dollars/month, 200 dollars of cheese cost savings per ton, by shortening the production cycle, reduced significantly production cost.
Four, the specific embodiment:
Embodiment 1:
1, a kind of processing method that reaches (cheddar) cheese microencapsulation complex enzyme accelerating of cutting, comprise the following steps:
(1) raw milk is filtered:
The raw material fresh cow milk, through 300 order filter-cloth filtering 1 time, be placed in the process of cheese making groove.
(2) standardization:
Adopt interpolation low form skimmed milk powder mode to carry out standardization, step (1) Raw is heated to 40 ℃, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with the ratio of fat: fat=0.9.Then temperature keeps stirring 10 minutes.
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 ℃ in the cheese vat of waters, between the period of heating, constantly stirs, then static insulation 30min.
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 15 ℃.
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 21
oT, then continue to stir 10min.
(6) add leavening:
In raw milk in step (5), add leavening R704 type (Hansen Corp. of section) 10U/100L cow's milk, stir 3min.
(7) static fermentation:
By the heating raw materials to 30 ℃ in step (6), and be incubated static fermentation 30min.
(8) add renin:
In raw material in step (7), add renin 2g/100L cow's milk, stir 3min.
(9) curdled milk:
Raw material in step (8) is kept to 34 ℃ of temperature, static 60min.
(10) curd cutting:
By the raw material in step (9), the use special cutter cuts into the little cubic block of the 1.0cm length of side, then static 5min.
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, slowly to be heated to 38 ℃, and constantly stir.
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 80min 38 ℃ the time, when the titratable acidity of whey is 20
oWhole wheys of draining during T, and collect ziega.
(13) heap is made the matter structure:
Grumeleuse in step (12) is incubated to 40 ℃ in curd vat, and every 10min upset once, the titratable acidity of measuring whey is 30
oDuring T, finish this step.
(14) pulverize and mix dried salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 20 ℃, admixes 2%(w/w) salt, static 10min.
(15) add the microencapsulation complex enzyme:
By grumeleuse in step (14), add the complex enzyme that adds microencapsulation according to following amount: microcapsules 6.0g/kg cheese.
Wherein, the complex enzyme of microencapsulation: composite flavor Protease F lavourzyme 500MG(Novozymes Company), lipase is: lipase Palatase 20000L(Novozymes Company);
Microencapsulation accelerating enzyme (complex enzyme) preparation method is: 4g composite flavor Protease F lavourzyme 500MG and 0.5g lipase Palatase 20000L are dissolved in the 8ml phosphate buffer, add 90ml sodium alginate soln 2.0%(w/w), with syringe, draw mixed liquor 100ml, extrude the mass percent concentration in 0.1%(fully) CaCl
2In 0.1% (mass percent concentration) chitosan solution, extrude rear static 15min fully, filter and obtain microcapsule granule, use 2 times (filter cloth drainage 2h) of distilled water washing, refrigerate standby.
(16) squeezing moulding:
Cheese in step (15) is taken out and is positioned in the cheese mould, and precompressed 2min moulding, then squeeze 12h under the pressure of 0.5mPa on the cheese squeezer.
(17) packing:
By the cheese vacuum packaging in step (16).
(18) refrigeration is ripe:
Just the cheese of step (17) refrigerates ripe 30d under 6 ℃, finally forms the finished product Cheddar.
The ripe 30d of refrigeration under 6 ℃ of cheese after processing, its maturity index protein degree and fat splitting degree specifically detect index and be respectively: pH4.6 soluble nitrogen content is 28.6%, content of fatty acid is 30.90mg/100g cheese.
Embodiment 2:
1, a kind of processing method that reaches (cheddar) cheese microencapsulation complex enzyme accelerating of cutting, comprise the following steps:
(1) raw milk is filtered:
The raw material fresh cow milk, through 300 order filter-cloth filtering 1 time, be placed in the process of cheese making groove.
(2) standardization:
Adopt interpolation low form skimmed milk powder mode to carry out standardization, step (1) Raw is heated to 50 ℃, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with the ratio of fat: fat=0.9.Then temperature keeps stirring 10 minutes.
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 ℃ in the cheese vat of waters, between the period of heating, constantly stirs, then static insulation 30min.
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 20 ℃.
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 24
oT, then continue to stir 10min.
(6) add leavening:
In raw milk in step (5), add leavening R704 type (Hansen Corp. of section) 5U/100L cow's milk, stir 3min.
(7) static fermentation:
By the heating raw materials to 30 ℃ in step (6), and be incubated static fermentation 40min.
(8) add renin:
In raw material in step (7), add renin 4g/100L cow's milk, stir 5min.
(9) curdled milk:
Raw material in step (8) is kept to 30 ℃ of temperature, static 45min.
(10) curd cutting:
By the raw material in step (9), the use special cutter cuts into the little cubic block of the 1.0cm length of side, then static 5min.
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, slowly to be heated to 40 ℃, and constantly stir.
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 60min 40 ℃ the time, when the titratable acidity of whey is 16
oWhole wheys of draining during T, and collect ziega.
(13) heap is made the matter structure:
Grumeleuse in step (12) is incubated to 42 ℃ in curd vat, and every 10min upset once, the titratable acidity of measuring whey is 40
oDuring T, finish this step.
(14) pulverize and mix dried salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 25 ℃, admixes 3%(w/w) salt, static 15min.
(15) add the microencapsulation complex enzyme
By grumeleuse in step (14), add the complex enzyme that adds microencapsulation according to following amount: microcapsules 8.0g/kg cheese.
Wherein, the complex enzyme of microencapsulation is: composite flavor Protease F lavourzyme 500MG(Novozymes Company), lipase is: lipase Palatase 20000L(Novozymes Company);
Microencapsulation accelerating enzyme (complex enzyme) preparation method is: 4g composite flavor Protease F lavourzyme 500MG and 0.5g lipase Palatase 20000L are dissolved in the 8ml phosphate buffer, add 90ml sodium alginate soln 2.0%(w/w), with syringe, draw mixed liquor 100ml, extrude fully in 0.1% (mass percent concentration) CaCl
2In 0.1% (mass percent concentration) chitosan solution, extrude rear static 15min fully, filter and obtain microcapsule granule, use 2 times (filter cloth drainage 2h) of distilled water washing, refrigerate standby.
(16) squeezing moulding:
Cheese in step (15) is taken out and is positioned in the cheese mould, and precompressed 10min moulding, then squeeze 12h under the pressure of 0.8mPa on the cheese squeezer.
(17) packing:
By the cheese vacuum packaging in step (16).
(18) refrigeration is ripe:
Just the cheese of step (17) refrigerates ripe 30d under 12 ℃, finally forms the finished product Cheddar.
The ripe 30d of refrigeration under 12 ℃ of cheese after processing, its maturity index protein degree and fat splitting degree specifically detect index and be respectively: pH4.6 soluble nitrogen content is 30.6%, content of fatty acid is 33.20mg/100g cheese.
Embodiment 3:
1, a kind of processing method that reaches (cheddar) cheese microencapsulation complex enzyme accelerating of cutting, comprise the following steps:
(1) raw milk is filtered:
The raw material fresh cow milk, through 300 order filter-cloth filtering 1 time, be placed in the process of cheese making groove.
(2) standardization:
Adopt interpolation low form skimmed milk powder mode to carry out standardization, step (1) Raw is heated to 43 ℃, add appropriate low form skimmed milk powder, adjusting protein in raw milk is protein with the ratio of fat: fat=0.9.Then temperature keeps stirring 10 minutes.
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 ℃ in the cheese vat of waters, between the period of heating, constantly stirs, then static insulation 30min.
(4) cooling:
By the raw milk in step (3), be cooled to rapidly 16 ℃.
(5) pre-acidifying:
In raw milk in step (4), add 20%(w/w) lactic acid solution, and constantly stir, the titratable acidity of adjusting raw milk is 21-24
oT, then continue to stir 10min.
(6) add leavening:
In raw milk in step (5), add leavening R704 type (Hansen Corp. of section) 6U/100L cow's milk, stir 3min.
(7) static fermentation:
By the heating raw materials to 32 ℃ in step (6), and be incubated static fermentation 35min.
(8) add renin:
In raw material in step (7), add renin 3g/100L cow's milk, stir 5min.
(9) curdled milk:
Raw material in step (8) is kept to 32 ℃ of temperature, static 50min.
(10) curd cutting:
By the raw material in step (9), the use special cutter cuts into the little cubic block of the 1.0cm length of side, then static 5min.
(11) intensification blanching:
By the raw material in step (10), in cheese vat, use intermediate water in 30min, slowly to be heated to 39 ℃, and constantly stir.
(12) discharging whey:
Grumeleuse in step (11) and whey mixture are stirred to 70min 39 ℃ the time, when the titratable acidity of whey is 19
oWhole wheys of draining during T, and collect ziega.
(13) heap is made the matter structure:
Grumeleuse in step (12) is incubated to 39 ℃ in curd vat, and every 10min upset once, the titratable acidity of measuring whey is 40
oDuring T, finish this step.
(14) pulverize and mix dried salt:
Grumeleuse in step (13) is pulverized, and temperature drops to 20 ℃, admixes 3%(w/w) salt, static 15min.
(15) add the microencapsulation complex enzyme
By grumeleuse in step (14), add the complex enzyme that adds microencapsulation according to following amount: microcapsules 7.0g/kg cheese.
Wherein, the complex enzyme of microencapsulation is: composite flavor Protease F lavourzyme 500MG(Novozymes Company), lipase is: lipase Palatase 20000L(Novozymes Company);
Microencapsulation accelerating enzyme (complex enzyme) preparation method is: 4g composite flavor Protease F lavourzyme 500MG and 0.5g lipase Palatase 20000L are dissolved in the 8ml phosphate buffer, add 90ml sodium alginate soln 2.0%(w/w), with syringe, draw mixed liquor 100ml, extrude the mass percent concentration in 0.1%(fully) CaCl
2In 0.1% (mass percent concentration) chitosan solution, extrude rear static 15min fully, filter and obtain microcapsule granule, use 2 times (filter cloth drainage 2h) of distilled water washing, refrigerate standby.
(16) squeezing moulding:
Cheese in step (15) is taken out and is positioned in the cheese mould, and precompressed 5min moulding, then squeeze 12h under the pressure of 0.5mPa on the cheese squeezer;
(17) packing:
By the cheese vacuum packaging in step (16).
(18) refrigeration is ripe:
Just the cheese of step (17) refrigerates ripe 30d under 10 ℃, finally forms the finished product Cheddar.
The ripe 30d of refrigeration under 10 ℃ of cheese after processing, its maturity index protein degree and fat splitting degree specifically detect index and be respectively: pH4.6 soluble nitrogen content is 31.9%, content of fatty acid is 31.90mg/100g cheese.
Claims (2)
1. accelerating Cheddar preparation method, it is characterized in that: this accelerating Cheddar preparation method is as follows:
One, preparation curdled milk,
The raw material fresh cow milk is obtained to curdled milk through pretreatment;
Two, curd cutting:
By the curdled milk in step 1, the use special cutter cuts into the little cubic block of the 1cm length of side, then static 5min;
Three, intensification blanching:
Curdled milk in step 2, in cheese vat, is used intermediate water in 30min, slowly to be heated to 38-40 ℃, and constantly stirred;
Four, discharging whey:
Ziega after step 3 is processed and whey mixture stir 60-80min in the time of 38-40 ℃, when the titratable acidity of whey is 16-20
oWhole wheys of draining during T, and collect ziega;
Five, heap is made the matter structure:
The grumeleuse that step 4 is collected is incubated 40-42 ℃ in curd vat, and every 10min upset once, and the titratable acidity of measuring whey is 30-40
oDuring T, finish this step;
Six, pulverize and mix dried salt:
Grumeleuse after step 5 is processed is pulverized, and temperature drops to 20-25 ℃, admixes the salt of the 2-3% of grumeleuse weight, static 10-15min;
Seven, add the microencapsulation complex enzyme:
In grumeleuse after pulverizing to step 6, add the microencapsulation complex enzyme, the addition of microencapsulation complex enzyme is 6.0-8.0g/kg cheese; The microencapsulation complex enzyme is comprised of composite flavor Protease F lavourzyme 500MG and lipase Palatase 20000L;
Microencapsulation complex enzyme preparation method is: 4g composite flavor Protease F lavourzyme 500MG and 0.5g lipase Palatase 20000L are dissolved in the 8ml phosphate buffer, adding the 90ml percentage by weight is 2.0% sodium alginate soln, with syringe, draw mixed liquor 100ml, extruding fully in mass percent concentration is 0.1% CaCl
2With mass percent concentration be in 0.1% chitosan solution, extrude rear static 15min fully, filter and obtain microcapsule granule, use distilled water washing 2 times, filter cloth drainage 2h, refrigerate standby;
Eight, squeezing moulding, packing:
The cheese of step 7 acquisition is taken out to be positioned in the cheese mould and squeeze moulding, vacuum packaging;
Nine, refrigeration is ripe:
Cheese after the step 8 moulding is refrigerated to ripe 30d under 6-12 ℃, finally form the finished product Cheddar.
2. accelerating Cheddar preparation method according to claim 1, it is characterized in that: the process of described preparation curdled milk is as follows:
(1) raw milk is filtered:
The raw material fresh cow milk, through 300 order filter-cloth filtering 1 time, be placed in the process of cheese making groove;
(2) standardization:
Adopt interpolation low form skimmed milk powder mode to carry out standardization, step (1) Raw is heated to 40-50 ℃, add appropriate low form skimmed milk powder, adjusting protein in raw milk is 0.9:1 with the ratio of fat, and then temperature keeps stirring 10 minutes;
(3) pasteurize:
Raw milk in step (2) is heated to 63.5 ℃ in the cheese vat of waters, between the period of heating, constantly stirs, then static insulation 30min;
(4) cooling:
Raw milk by after step (3) sterilization processing, be cooled to rapidly 15-20 ℃;
(5) pre-acidifying:
In raw milk after step (4) cooling processing, add the lactic acid solution of percentage by weight 20%, and constantly stir, the titratable acidity of adjusting raw milk is 21-24
oT, then continue to stir 10min;
(6) add leavening, static fermentation:
In raw milk after the pre-acidification of step (5), add leavening R704 type 5-10U/100L cow's milk, stir 3min, be heated to 30-34 ℃, and be incubated static fermentation 30-40min;
(7) add renin:
In raw milk after step (6) fermentation, add renin 2-4g/100L cow's milk, stir 3-5min, keep temperature 30-34 ℃, static 45-60min, obtain curdled milk.
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| CN104036083A (en) * | 2014-06-13 | 2014-09-10 | 北京农业职业学院 | Cheese-processing simulation system |
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| CN108576239A (en) * | 2018-04-27 | 2018-09-28 | 宁波大学 | A kind of production method cut up to cheese |
| CN109997922A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
| CN110169458A (en) * | 2019-04-24 | 2019-08-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Cheddar and its preparation process |
| CN112425658A (en) * | 2020-11-30 | 2021-03-02 | 黑龙江八一农垦大学 | Bovine colostrum product and preparation method and application thereof |
| CN115669738A (en) * | 2022-04-19 | 2023-02-03 | 奶酪博士(上海)科技有限公司 | Sweet cheese and preparation method thereof |
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Effective date of registration: 20180418 Address after: 163316 Heilongjiang Daqing high tech Zone torch New Street No. 36 new industry incubator (Park) 3 room 210 Patentee after: Heilongjiang heri Dairy Technology Co., Ltd. Address before: 163319 Daqing province high and New Technology Industrial Development Zone, Yang Yang Road, No. 2, No. Patentee before: Heilongjiang Bayi Agricultural University |
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Application publication date: 20131120 Assignee: Zhang Jianqiang Assignor: HEILONGJIANG HEYI DAIRY TECHNOLOGY Co.,Ltd. Contract record no.: X2020980002457 Denomination of invention: Method for preparing cheddar by accelerated ripening Granted publication date: 20150204 License type: Common License Record date: 20200525 |