CN103549022A - Single cream cheese and preparation method thereof - Google Patents
Single cream cheese and preparation method thereof Download PDFInfo
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- CN103549022A CN103549022A CN201310545993.6A CN201310545993A CN103549022A CN 103549022 A CN103549022 A CN 103549022A CN 201310545993 A CN201310545993 A CN 201310545993A CN 103549022 A CN103549022 A CN 103549022A
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Abstract
The invention discloses a single cream cheese and a preparation method thereof. The preparation method of the single cream cheese comprises the following steps: S1: (1) carrying out heat treatment on skimmed milk at 88-95 DEG C for 5-10 minutes and cooling; mixing the skimmed milk with a lactic acid bacteria starter to obtain a mixture; fermenting the mixture at 30-35 DEG C until the pH (Potential of Hydrogen) is 4.5-4.7 to obtain a milk curd; cutting the milk curd and discharging whey to obtain a cheese curd; (2) adjusting the pH value of the whey to 4.5-4.6, agitating and boiling to obtain a whey curd; (3) sterilizing single cream and mixing the single cream with the lactic acid bacteria starter; fermenting at 20-25 DEG C to obtain sour single cream; S2: mixing the following raw materials including the cheese curd, the sour single cream, a milk solid product, a stabilizing agent and table salt; agitating at 80-82 DEG C; homogenizing and filling. The method is rapid in whey discharging and the prepared single cream cheese is relatively good in flavor, texture and coating performance.
Description
Technical field
The present invention relates to a kind of single cream cheese and preparation method thereof.
Background technology
Current single cream cheese mainly adds rare cream in milk, makes it fat standardising to 4%～9%, then, by inoculation fermentation, interpolation renin, after working up curd, with cloth bag or membrane filtration, carrys out discharging whey.In this process, because grumeleuse grain usually can stop up the hole of cloth bag or film, affect the velocity of discharge and the final moisture of product of whey.The product obtaining is also easily because discharging whey overlong time produces rear acid, and the matter structure of finished product is even not, and easily bleed, is vulnerable to the pollution of microorganism.
Summary of the invention
The technical problem to be solved in the present invention is to overcome single cream cheese of the prior art easily because discharging whey overlong time produces rear acid, and the matter structure of finished product is even not, easily bleed, is vulnerable to the defect of the pollution of microorganism, and a kind of single cream cheese and preparation method thereof is provided.Preparation method's discharging whey of the present invention is quick, is difficult for causing filtering material to stop up, and reduces and cleans the frequency; Its local flavor of single cream cheese, matter structure and smear that the present invention simultaneously makes are all better than common single cream cheese, avoid microbial contamination.
Inventor finds under study for action, and the hole that stops up cloth bag or film is mainly the butter oil ball that particle size is larger, and inventor tries butter oil first from milk, to separate, and after working up curd discharging whey, then returns the preparation method who adds rare cream and makes single cream cheese.But the single cream cheese making according to the method, due to rare cream not by fermentation, the single cream cheese that the local flavor of product makes not as common process is strong, simultaneously, return and to add the process need that rare cream mixes and carry out mechanical agitation and heat treatment to a certain degree, easily cause the sex change of local acidic protein heat, the configuration state of destruction product, occur powder sense, experiment ends in failure.Finally by following technical proposals, solve the problems of the technologies described above.
The preparation method who the invention provides a kind of single cream cheese, it comprises the following steps:
S1, (1) by skimmed milk with 88～95 ℃ of heat treatment 5～10min, cooling, mix with lactic acid bacteria fermenting agent, in 30～35 ℃ of bottom fermentations to pH value, be 4.5～4.7, obtain curdled milk; By curd cutting, discharging whey, obtains cheese curd;
(2) by whey, with acidity regulator adjust pH, be 4.5～4.6, stirring is boiled, and obtains whey grumeleuse;
(3) by rare cream sterilization, mixing with lactic acid bacteria fermenting agent, is 11～16mg/g in 20～25 ℃ of bottom fermentations to acid value, obtains sour rare cream; Wherein, the order of step (1), (2) and (3) in no particular order;
S2, by following raw materials according: 50%～55% cheese curd, the rare cream of 40%～44% acid, 2%～4% whey grumeleuse, 1%～3% milk solids goods, 0.1%～0.4% stabilizing agent and 0.4%～0.8% salt, above content is the mass percent that each composition accounts for raw material total amount; Mix, in 80～82 ℃ of stirrings, homogeneous, filling.
Wherein, in step (1), described skimmed milk is the conventional said skimmed milk in this area, is preferably the sweet milk through ungrease treatment.Described ungrease treatment method and condition are method and the condition of this area ungrease treatment routine, and usually, the fat content of described skimmed milk is less than or equal to 0.5%, and described percentage is the mass percent that described fat accounts for described skimmed milk.
Wherein, in step (1), described heat treatment is preferably carried out in sterilizer or water-bath.Described cooling method and condition can be method and the condition of the cooling routine in this area, preferably, and described coolingly carry out in sterilizer or water-bath.Described cooling temperature is preferably 30～35 ℃.
Wherein, in step (1), described lactic acid bacteria fermenting agent is that this area routine is prepared the lactic acid bacteria fermenting agent that fresh cheese is used, preferably, the lactic acid bacteria in described lactic acid bacteria fermenting agent is one or more in Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis), lactococcus lactis subsp (Lactococcuslactis subsp.cremoris) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcuslactis subsp.lactisbiovar.diacetylactis); It is more preferably the mixture of Lactococcus lactis subsp. lactis, lactococcus lactis subsp and the mutation of Lactococcus lactis breast subspecies diacetyl.Described lactic acid bacteria fermenting agent preferably the R-704 leavening of Wei Ke Hansen Corp., the LL-50 leavening of the MM100 leavening of Danisco A/S BJ Rep Office or DSM company.The consumption of described lactic acid bacteria fermenting agent is that this area routine is used.
Wherein, in step (1), described curd cutting can be the method for this area curd cutting routine, and preferably, for adopting agitator to stir the method for breakdown of emulsion, this method for optimizing is especially simple, and operation is convenient.
Wherein, in step (1), described discharging whey is method and the condition of this area discharging whey routine, is preferably double gauze bag Pig discharging whey or membrane filtration discharging whey.The temperature of described discharging whey is preferably 20 ℃～25 ℃.Described discharging whey preferably for to complete when the total solid of described grumeleuse reaches 45～50%.
Wherein, in step (2), described whey can be the whey described in the routine of this area, the whey preferably obtaining for discharging whey step in step (1), when selecting this optimum condition, the step in step S1 of the present invention (1) and (2) operate it in order more can embody as a complete operation beneficial effect that the present invention produces raising protein recovery continuously.
Wherein, in step (2), described acidity regulator can be conventional acidity regulator in the food of this area, is preferably one or more in citric acid, tartaric acid and glucolactone.
Wherein, in step (3), described rare cream can be the rare cream described in the routine of this area, be preferably the rare cream obtaining in separated skimmed milk step in step (1), when selecting this optimum condition, and the whey described in step (2) is the whey that in step (1), discharging whey step obtains, the step in step S1 of the present invention (1), (2) and (3) operate it in order more can embody as a complete operation beneficial effect that the present invention produces raising protein recovery continuously.
Wherein, in step (3), the method for described sterilization and condition are method and the condition of this area sterilization routine, are preferably pasteurize.The temperature of described pasteurize is preferably 85 ℃～90 ℃.The time of described pasteurize is preferably 15s～60s.
Wherein, in step (3), described acid value is preferably 13～15mg/g; The milligram number of the required potassium hydroxide of free fatty during described acid value refers to and in 1 gram of fat.
Wherein, in step (3), described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent that this area routine is prepared fresh cheese or rare cream that ferments is used, preferably, lactic acid bacteria in described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis), the homotype of lactococcus lactis subsp (Lactococcuslactis subsp.cremoris) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcuslactis subsp.lactisbiovar.diacetylactis) or one or more in non-homofermentation agent.Described lactic acid bacteria fermenting agent is preferably the lactic acid bacteria fermenting agent containing leuconostoc mesenteroides sub species cremoris (Leuconostocmesenteroides subsp.cremoris); Described lactic acid bacteria fermenting agent preferably the R-704 leavening of Wei Ke Hansen Corp., the LL-50 leavening of the MM100 leavening of Danisco A/S BJ Rep Office, DSM company or the Probat222 leavening of Danisco A/S BJ Rep Office.The consumption of described lactic acid bacteria fermenting agent is that this area routine is used.
Wherein, in step S2, described milk solids goods can be the milk solids goods of ability routine, preferably comprise one or more in whole milk powder, skimmed milk power, cow's milk protein powder and other milk ingredients.
Wherein, in step S2, described stabilizing agent can be the stabilizing agent of this area routine, preferably comprise one or more in guar gum, locust bean gum, xanthans and sodium alginate, be more preferably locust bean gum and/or guar gum, the weight ratio for locust bean gum and guar gum is that 4:1 is used in combination best.Described stabilizing agent dosage can be the consumption of this area routine, is preferably 0.2～0.3%, and described percentage is the percentage that described stabilizing agent accounts for raw material total amount.
Wherein, in step S2, the method for described mixing and condition can be this area and mix conventional method and condition, are preferably melting mixing in melting pot.The speed of described stirring can be the mixing speed of this area routine, is preferably 700～1000rpm.Described mixing time can be the mixing time of this area routine, is preferably 4～8min.The temperature of described cold storage can be the cold storage temperature of this area routine, is preferably 4～6 ℃.
Wherein, in step S2, described raw material also can comprise the anticorrisive agent that is less than or equal to 0.09%, and described percentage is the percentage that described anticorrisive agent accounts for raw material total amount.Described anticorrisive agent is the conventional food preservative using in this area, is preferably potassium sorbate and/or nisin.
The present invention also provides a kind of single cream cheese, and it makes according to above-mentioned preparation method.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Percentage in the present invention is all weight percentage.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
The product appearance of single cream cheese of the present invention is that uniformly white is to slight cream color, and glossy, local flavor is strong cream fragrance, and tart flavour is fresh, and smooth texture is fine and smooth, and without particle, itself and traditional single cream cheese are basic identical.The preparation method of cheese curd provided by the invention, make discharging whey in a conventional manner the operating time can shorten 2～4 hours, the rare cream characteristic flavor on basis finally making is more strong, the smear of product is also better, quality is more stable in the shelf-life.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
Raw material in following embodiment, as do not illustrated, is purchase gained.
Percentage in the present invention is all weight percentage.
Each raw material sources in following embodiment are:
Skimmed milk (fat content 0.1%-0.3%), rare cream: Shanghai Bright Dairy & Food Co., Ltd.;
Milk solids goods: Fonterra company;
Stabilizing agent: good lucky food, Danisco (China) Co., Ltd;
Acidity regulator, salt etc. are conventional delicatessen food level product.
Embodiment 1
S1, (1) skimmed milk (fat content 0.1%) carry out 88 ℃, the heat treatment of 10min, then be cooled to 32 ℃, access leavening R704; After mixing, at 33 ℃ of bottom fermentations, reach 4.7 to pH, obtain curdled milk; By curd cutting, in 20 ℃, with Pig method discharging whey, collect whey, when the total solid of grumeleuse reaches 45%, discharging whey completes, and obtains cheese curd;
(2) use tartaric acid acid adjustment to pH value 4.6 whey of collecting, boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) rare cream carries out 90 ℃, 15s pasteurize, then be cooled to 22 ℃, access leavening R704; After mixing at 22 ℃ of bottom fermentations to acid value 15mg/g, obtain sour rare cream;
S2, the salt of the rare cream of acid of 55% cheese curd, 40% weight portion, 2% whey grumeleuse, 2% whole-fat milk powder, 0.3% locust bean gum and 0.7% is put into and melted pot, mixing speed 900rpm, chuck is heated to 80 ℃, keep 5min, homogeneous while hot, filling, involution, is cooled to 4 ℃ of storages.
Embodiment 2
S1, (1) skimmed milk (fat content 0.3%) carry out 95 ℃, the heat treatment of 5min, then be cooled to 30 ℃, access leavening MM100; After mixing, at 35 ℃ of bottom fermentations, reach 4.5 to pH, obtain curdled milk; By curd cutting, use membrane filtration discharging whey in 22 ℃, collect whey, when the total solid of grumeleuse reaches 50%, discharging whey completes, and obtains cheese curd;
(2) use citric acid acid adjustment to pH value 4.6 whey of collecting, boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) rare cream carries out 85 ℃, 60s pasteurize, then be cooled to 25 ℃, access leavening MM100; After mixing at 25 ℃ of bottom fermentations to acid value 14mg/g, obtain sour rare cream;
S2, the rare cream of acid of 50% cheese curd, 44% weight portion, 2% whey grumeleuse, 3% skimmed milk powder, 0.4% xanthans, 0.58% salt and 0.02% nisin are put into and melted pot, mixing speed 1000rpm, chuck is heated to 82 ℃, keep 4min, homogeneous while hot, filling, involution, is cooled to 6 ℃ of storages.
Embodiment 3
S1, (1) skimmed milk (fat content 0.2%) carry out 90 ℃, the heat treatment of 8min, then be cooled to 30 ℃, access leavening LL-50; After mixing, at 30 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, use membrane filtration discharging whey in 25 ℃, collect whey, when the total solid of grumeleuse reaches 48%, discharging whey completes, and obtains cheese curd;
(2) use glucolactone acid adjustment to pH value 4.6 whey of collecting, boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) rare cream carries out 90 ℃, 15s pasteurize, then be cooled to 20 ℃, access leavening LL-50; After mixing at 20 ℃ of bottom fermentations to acid value 13mg/g, obtain sour rare cream;
S2, the rare cream of acid of 54% cheese curd, 40% weight portion, 4% whey grumeleuse, 1% cow's milk protein powder, 0.1% locust bean gum, 0.4% salt and 0.5% potassium sorbate are put into and melted pot, mixing speed 700rpm, chuck is heated to 80 ℃, keep 8min, homogeneous while hot, filling, involution, is cooled to 5 ℃ of storages.
Embodiment 4
S1, (1) skimmed milk (fat content 0.1%) carry out 92 ℃, the heat treatment of 9min, then be cooled to 32 ℃, access leavening R704; After mixing, at 32 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, in 23 ℃, with hanging cloth bag discharging whey, collect whey, when the total solid of grumeleuse reaches 46%, discharging whey completes, and obtains cheese curd;
(2) use citric acid acid adjustment to pH value 4.5 whey of collecting, boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) rare cream carries out 88 ℃, 20s pasteurize, then be cooled to 24 ℃, access leavening Probat222; After mixing at 24 ℃ of bottom fermentations to acid value 16mg/g, obtain sour rare cream;
S2, the rare cream of acid of 52% cheese curd, 42% weight portion, 3% whey grumeleuse, 1% whole-fat milk powder, 0.2% guar gum, 0.1% sodium alginate, 0.8% salt and 0.9% potassium sorbate are put into and melted pot, mixing speed 900rpm, chuck is heated to 80 ℃, keep 8min, homogeneous while hot, filling, involution, is cooled to 4 ℃ of storages.
Embodiment 5
S1, (1) skimmed milk (fat content 0.2%) carry out 94 ℃, the heat treatment of 6min, then be cooled to 34 ℃, access leavening LL-50; After mixing, at 34 ℃ of bottom fermentations, reach 4.7 to pH, obtain curdled milk; By curd cutting, in 23 ℃, with hanging cloth bag discharging whey, collect whey, when the total solid of grumeleuse reaches 47%, discharging whey completes, and obtains cheese curd;
(2) use tartaric acid acid adjustment to pH value 4.6 whey of collecting, boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) rare cream carries out 87 ℃, 40s pasteurize, then be cooled to 22 ℃, access leavening Probat222; After mixing at 22 ℃ of bottom fermentations to acid value 14.2mg/g, obtain sour rare cream;
S2, the rare cream of acid of 53% cheese curd, 41% weight portion, 4% whey grumeleuse, 1.3% whole-fat milk powder, 0.16% locust bean gum, 0.04% guar gum, 0.5% salt are put into and melted pot, mixing speed 900rpm, chuck is heated to 80 ℃, keep 8min, homogeneous while hot, filling, involution, is cooled to 4 ℃ of storages.
Embodiment 6
S1, (1) skimmed milk (fat content 0.3%) carry out 93 ℃, the heat treatment of 8min, then be cooled to 30 ℃, access leavening R-704; After mixing, at 30 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, in 25 ℃, with hanging cloth bag discharging whey, collect whey, when the total solid of grumeleuse reaches 48%, discharging whey completes, and obtains cheese curd;
(2) use glucolactone acid adjustment to pH value 4.6 whey of collecting, boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) rare cream carries out 90 ℃, 15s pasteurize, then be cooled to 20 ℃, access leavening LL-50; After mixing at 20 ℃ of bottom fermentations to acid value 11mg/g, obtain sour rare cream;
S2, the rare cream of acid of 53% cheese curd, 42% weight portion, 2.3% whey grumeleuse, 2% cow's milk protein powder, 0.1% guar gum, 0.6% salt are put into and melted pot, mixing speed 800rpm, chuck is heated to 80 ℃, keep 8min, homogeneous while hot, filling, involution, is cooled to 5 ℃ of storages.
Embodiment 7
S1, (1) are undertaken 93 ℃ by skimmed milk (fat content 0.3%), the heat treatment of 8min, then be cooled to 30 ℃, access leavening R-704; After mixing, at 30 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, in 25 ℃, with hanging cloth bag discharging whey, when the total solid of grumeleuse reaches 48%, discharging whey completes, and obtains cheese curd;
(2) whey of collecting during by production Cheddar, is boiled to pH value 4.6 while stirring with glucolactone acid adjustment, collects supernatant cotton-shaped whey grumeleuse, and drains away the water;
(3) rare cream is carried out to 90 ℃, 15s pasteurize, then be cooled to 20 ℃, access leavening LL-50; After mixing at 20 ℃ of bottom fermentations to acid value 13mg/g, obtain sour rare cream;
S2, the rare cream of acid of 53% cheese curd, 42% weight portion, 2.3% whey grumeleuse, 2% cow's milk protein powder, 0.1% guar gum, 0.6% salt are put into and melted pot, mixing speed 800rpm, chuck is heated to 80 ℃, keep 8min, homogeneous while hot, filling, involution, is cooled to 5 ℃ of storages.
Embodiment 8
S1, (1) are warming up to 50 ℃ by raw milk, separated with degreasing seperator, obtain skimmed milk and rare cream of fat content 0.2%, and skimmed milk is carried out to 94 ℃, the heat treatment of 6min, then be cooled to 34 ℃, access leavening LL-50; After mixing, at 34 ℃ of bottom fermentations, reach 4.7 to pH, obtain curdled milk; By curd cutting, in 23 ℃, with hanging cloth bag discharging whey, collect whey, when the total solid of grumeleuse reaches 47%, discharging whey completes, and obtains cheese curd;
(2) use tartaric acid acid adjustment to pH value 4.6 whey of collecting in step (1), boil while stirring, collect supernatant cotton-shaped whey grumeleuse, and drain away the water;
(3) the rare cream obtaining in step (1) is carried out to 87 ℃, 40s pasteurize, then be cooled to 22 ℃, access leavening Probat222; After mixing at 22 ℃ of bottom fermentations to acid value 14.2mg/g, obtain sour rare cream;
S2, the rare cream of acid of 53% cheese curd, 41% weight portion, 4% whey grumeleuse, 1.3% whole-fat milk powder, 0.16% locust bean gum, 0.04% guar gum, 0.5% salt are put into and melted pot, mixing speed 900rpm, chuck is heated to 80 ℃, keep 8min, homogeneous while hot, filling, involution, is cooled to 4 ℃ of storages.
Comparative example 1
Rich milk is mixed with rare cream, make fat content reach 8.5%, mixing breast is carried out to 90 ℃, the heat treatment of 8min, then be cooled to 30 ℃, access leavening LL-50; After mixing, at 30 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, use membrane filtration discharging whey in 25 ℃, when the total solid of grumeleuse reaches 48%, discharging whey completes, and obtains single cream cheese.
Comparative example 2
Rich milk is mixed with rare cream, make fat content reach 9%, mixing breast is carried out to 92 ℃, the heat treatment of 9min, then be cooled to 32 ℃, access leavening R704; After mixing, at 32 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, in 23 ℃, with hanging cloth bag discharging whey, when the total solid of grumeleuse reaches 46%, discharging whey completes, and obtains single cream cheese.
Comparative example 3
Rich milk is mixed with rare cream, make fat content reach 8%, mixing breast is carried out to 93 ℃, the heat treatment of 8min, then be cooled to 30 ℃, access leavening R-704; After mixing, at 30 ℃ of bottom fermentations, reach 4.6 to pH, obtain curdled milk; By curd cutting, in 25 ℃, with hanging cloth bag discharging whey, when the total solid of grumeleuse reaches 48%, discharging whey completes, and obtains single cream cheese.
Effect embodiment 1
To single cream cheese of the present invention (embodiment 1,2,5 is example), preservation, after 4 weeks, is carried out the validity check of taste aspect, with the existing rare cream cheese of commercially available Kraft (trade name: cream cheese) in contrast, subjective appreciation is completed by 20 valuation officers.Every full marks 50 minutes, the high person of index score is effective, evaluates high.Its retentiveness be observe surface analyse whey number, it is fewer that whey is separated out, retentiveness is better, score value is higher, this index can reflect the stability of product within the shelf-life.Result is as shown in table 1 below.
Table 1
By above data, shown, single cream cheese of the present invention is very high with commercially available rare cream cheese similarity on sense organ, the score of each individual event is all more approaching, but single cream cheese of the present invention is being better than commercially available rare cream cheese aspect fragrance, local flavor, smear and retentiveness.Visible, on overall preference degree, single cream cheese of the present invention is slightly better.
Effect embodiment 2
To single cream cheese of the present invention (embodiment 3,4,6 is example), take comparative example 1,2,3 as contrast, carry out respectively discharging whey test.Result is as shown in table 2.
Table 2
By the provable single cream cheese of the present invention of above data, can make discharging whey time shorten 2～4 hours, while expanding production application to, can effectively shorten the production cycle, save energy consumption, and can minimizing the equipment frequency of cleaning, therefore there is the realistic meaning of Promote Technology.
Claims (10)
1. a preparation method for single cream cheese, is characterized in that, it comprises the following steps:
S1, (1) by skimmed milk with 88～95 ℃ of heat treatment 5～10min, cooling, mix with lactic acid bacteria fermenting agent, in 30～35 ℃ of bottom fermentations to pH value, be 4.5～4.7, obtain curdled milk; By curd cutting, discharging whey, obtains cheese curd;
(2) by whey, with acidity regulator adjust pH, be 4.5～4.6, stirring is boiled, and obtains whey grumeleuse;
(3) by rare cream sterilization, mix with lactic acid bacteria fermenting agent, at 20～25 ℃ of bottom fermentations to acid value at 11～16mg/g, obtain sour rare cream; Wherein, the order of step (1), (2) and (3) in no particular order;
S2, by following raw materials according: 50%～55% cheese curd, the rare cream of 40%～44% acid, 2%～4% whey grumeleuse, 1%～3% milk solids goods, 0.1%～0.4% stabilizing agent and 0.4%～0.8% salt, above content is the mass percent that each composition accounts for raw material total amount; Mix, in 80～82 ℃ of stirrings, homogeneous, filling.
2. preparation method as claimed in claim 1, is characterized in that, the whey described in step (2) is the whey obtaining in step (1); And/or the rare cream described in step (3) is the rare cream obtaining in separated skimmed milk step in step (1).
3. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), described skimmed milk is the sweet milk through ungrease treatment; The fat content of skimmed milk is less than or equal to 0.5%, and described percentage is the mass percent that described fat accounts for described skimmed milk; Described coolingly carry out in sterilizer or water-bath; Described cooling temperature is preferably 30～35 ℃; The method of described curd cutting is for being used agitator to stir the method for breakdown of emulsion.
4. preparation method as claimed in claim 1 or 2, it is characterized in that, in step (1), the lactic acid bacteria in described lactic acid bacteria fermenting agent is one or more in Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis), lactococcus lactis subsp (Lactococcuslactis subsp.cremoris) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcuslactis subsp.lactisbiovar.diacetylactis); The described R-704 leavening of lactic acid bacteria fermenting agent Wei Ke Hansen Corp. is, the LL-50 leavening of the MM100 leavening of Danisco A/S BJ Rep Office or DSM company.
5. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), the method for described discharging whey is double gauze bag Pig discharging whey or membrane filtration discharging whey; The temperature of described discharging whey is 20 ℃～25 ℃; Described discharging whey for to complete when the total solid of described grumeleuse reaches 45～50%.
6. preparation method as claimed in claim 1 or 2, is characterized in that, in step (2), described acidity regulator is one or more in citric acid, tartaric acid and glucolactone.
7. preparation method as claimed in claim 1 or 2, it is characterized in that, in step (3), the lactic acid bacteria in described lactic acid bacteria fermenting agent is the homotype of Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis), lactococcus lactis subsp (Lactococcuslactis subsp.cremoris) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcuslactis subsp.lactisbiovar.diacetylactis) or one or more in non-homofermentation agent; Described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent containing leuconostoc mesenteroides sub species cremoris (Leuconostocmesenteroides subsp.cremoris); The described R-704 leavening of lactic acid bacteria fermenting agent Wei Ke Hansen Corp. is, the LL-50 leavening of the MM100 leavening of Danisco A/S BJ Rep Office, DSM company or the Probat222 leavening of Danisco A/S BJ Rep Office.
8. preparation method as claimed in claim 1 or 2, is characterized in that, in step (3), described sterilization is pasteurize; The temperature of described pasteurize is 85 ℃～90 ℃; The time of described pasteurize is 15s～60s; Described acid value is 13～15mg/g; The milligram number of the required potassium hydroxide of free fatty during described acid value refers to and in 1 gram of fat.
9. preparation method as claimed in claim 1 or 2, is characterized in that, in step S2, described milk solids goods comprise one or more in whole milk powder, skimmed milk power, cow's milk protein powder and other milk ingredients; Described stabilizing agent comprises one or more in guar gum, locust bean gum, xanthans and sodium alginate; Be preferably locust bean gum and/or guar gum, more preferably the weight ratio for locust bean gum and guar gum is that 4:1 is used in combination; Described stabilizing agent dosage is 0.2～0.3%, and described percentage is the percentage that described stabilizing agent accounts for raw material total amount; Described raw material also comprises the anticorrisive agent that is less than or equal to 0.09%, and described percentage is the percentage that described anticorrisive agent accounts for raw material total amount; Described anticorrisive agent is potassium sorbate and/or nisin; In step S2, described be mixed into melting mixing in melting pot; The speed of described stirring is 700～1000rpm; Described mixing time is 4～8min.
10. a single cream cheese, the preparation method as described in claim 1～9 any one makes.
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