CN103609719A - Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry - Google Patents
Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry Download PDFInfo
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- CN103609719A CN103609719A CN201310581992.7A CN201310581992A CN103609719A CN 103609719 A CN103609719 A CN 103609719A CN 201310581992 A CN201310581992 A CN 201310581992A CN 103609719 A CN103609719 A CN 103609719A
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Abstract
The invention discloses a fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry. The method comprises the following steps: milk material treatment; pumpkin material treatment; strawberry material treatment; emulsifying stabilizer preparation; mixing, homogenization and pasteurization of materials; cooling and inoculated fermentation of the materials; heating, ultra-filtration and separation of whey; mixing and sterilizing of the materials; clean filling and cold storage. Thus, large-scale industrial production is achieved; the production cycle is just 2-3 days; the nutrient-reinforced fresh milk cheese is tasty and mellow, abundant in nutrient, rich in nutrient substances such as a plurality of vitamins and dietary fibers; the refrigerated storage shelf life at the temperature of 6 to 8 DEG C is 30 days. Compared with natural hard cheese, 380mug of VA, 180 mu g of VE, 38mug of B1 and 120 mg of dietary fibers are added to each 100g of nutrient-reinforced fresh milk cheese of pumpkin and strawberry, so that the nutrient-reinforced fresh milk cheese has the effects that the vitamins are added, the gastrointestinal function is improved, and the physical fitness effect is enhanced.
Description
Technical field
The present invention relates to a kind of preparation method of milk junket, specifically, relate to a kind of preparation method of pumpkin strawberry nutrition strengthening fresh milk junket, belong to cheese-making technical field.
Background technology
Cheese, is that production history is long, one of nutritious dairy products.At country variant, cheese, because manufacture the not impact of equal reason of mode, has formed very multi-assortment production.Cheese product in the market, major part is the natural hard cheese of production cycle 3-12 month.Because the production cycle of natural hard cheese is long, be not easy to suitability for industrialized production and distinctive local flavor and eating method, allow a lot of people be unwilling to accept, cause people to be ready to select with short production cycle, can suitability for industrialized production also can add fortification material, improve the fresh cheese of taste and raising appetite.
Summary of the invention
The problem to be solved in the present invention is for above deficiency, a kind of preparation method of pumpkin strawberry nutrition strengthening fresh milk junket is provided, overcome that the existing natural hard cheese production cycle is long, suitability for industrialized production is difficult and the uncomfortable edible problem of special odor people, adopt after preparation method of the present invention, there is fresh milk junket production new technique with short production cycle, can suitability for industrialized production and add pumpkin strawberry enriched nutritive and improve the preparation method of the cheese of local flavor.
For overcoming the above problems, the present invention is by the following technical solutions: a kind of preparation method of pumpkin strawberry nutrition strengthening fresh milk junket, is characterized in that: described preparation method comprises that milk raw material is processed, pumpkin raw material is processed, strawberry raw material is processed, preparation emulsion stabilizer, the sterilization of mixing of materials homogeneous, material cooling inoculation fermentation, heating ultra-filtration and separation whey, batch mixing sterilization and clean filling cold storage step;
Described milk raw material treatment step comprises:
(1) fresh milk raw material is warming up to 30-40 ℃, pumps into closed seperator and carry out degreasing, rotating speed is 10000r/min at least, obtains skim milk and rare cream;
(2) isolated rare cream is pumped into Cooling or heating jar and carry out low temperature sterilization when long, sterilization temperature is that 63 ℃, sterilizing time are not less than 30min, obtains rare cream material;
(3) fat-free milk starting material is cooled to 6-8 ℃ with frozen water, saves backup.
A prioritization scheme, described pumpkin raw material treatment step comprises:
By peeling, remove 20 parts of seed pumpkins, purify waste water 15 parts, add in jacketed pan, logical being steam heated to after 100 ℃ of infusion 30min, the pumpkin that infusion is ripe mashes, and then adds and purify waste water 15 parts, continues to be slowly heated to 100 ℃, boil again after 30min, with colloid mill, grind, obtain pumpkin feed liquid, standby.
Another kind of prioritization scheme, described strawberry raw material treatment step comprises:
By 20 parts of clean strawberries, 5 parts of malt syrups, 5 parts of white granulated sugars, insert in jacketed pan, open and stir, pass into steam, stir on limit, and limit heating infusion is to becoming dense thick sauce shape.
Another prioritization scheme, described preparation emulsion stabilizer step comprises:
Get 25 parts of 10 parts of edible gelatins, 10 parts of xanthans, 10 parts of konjac glucomannans, 5 parts of pectin, 10 parts of sodium carboxymethylcelluloses, 1.5 parts of sodium phosphate trimers, 1.5 parts of calgons, 2 parts of glycerin monostearates, white granulated sugar and be dry mixed, stir;
In stainless steel emulsion tank, add 50 parts, water, while being heated to 80 ℃, the material stirring is dropped into mixing and emulsifying in stainless steel emulsion tank, THE ADIABATIC SHEAR IN stirs, and emulsification is careful evenly.
Further, described mixing of materials homogeneous sterilisation step comprises:
870 parts of degreasing and cooling milk raw materials are pumped into material-compound tank, open Steam Heating and open the mixer of material-compound tank, by 50 parts of emulsion stabilizers and 50 parts of pumpkin raw materials, 30 parts of strawberry raw materials, add successively respectively in pill tank and be uniformly mixed intensification while stirring;
When various raw materials mix, liquid material is heated while reaching 50 ℃, opens full automatic plate type homogeneous sterilization machine, carries out homogeneous and sterilization, and homogenization pressure requires to reach 20-25MPa, and sterilization temperature requires to reach 95 ℃, and sterilizing time requires to reach 15s.
Further, described material cooling inoculation fermentation step comprises:
The material of homogeneous sterilization is pumped into closed fermenter and temperature of charge is cooled to 28-30 ℃, according to operation instruction input, have a liking for warm leavening and carry out initial fermentation;
When initial fermentation is carried out 3h, by operation instruction, throw in renin, and keep temperature of charge in 25-28 ℃, to proceed fermentation, continuously ferment after 15-16h, material pH value reaches 4.5-4.7, during formation of cheese curd, open fermentation tank mixer, rotating speed with 900r/min stirs curdled milk to be broken into graininess, then with 300 turn/min, compared with low-rotate speed, is rotated further again, keeps curds granules to suspend.
Further, described heating ultra-filtration and separation whey step comprises:
The material that forms curds granules is heated to 55-58 ℃ in 3-5min, is then cooled to after 42-45 ℃, takes the separated trapped fluid of method of ultrafiltration and sees through liquid, carries out curds granules and fluid separation applications;
Adopt impeller pump that the dense thick trapped fluid of the curds granules of ultra-filtration and separation is pumped into chimney cooler and lower the temperature, the first step is first down to 15-18 ℃, and second step continues to be down to 6-8 ℃, obtains cheese curds granules material storing standby.
Further, described batch mixing sterilisation step comprises:
Cheese curds granules material, rare cream material are carried out to sterilization after pumping into material-compound tank mixing and stirring; Adopt Full-automatic tube-type sterilization machine to carry out sterilization, sterilization temperature is 100-105 ℃, and sterilizing time is 15s, and the fortification cheese material after sterilization carries out vacuum outgas, the pressure of vacuum outgas requires as 0.064-0.084kPa, obtains pumpkin strawberry nutrition strengthening fresh milk junket.
Further, the filling refrigeration step of described cleaning comprises:
Fortification fresh milk junket after filling, rests in the cold storage at constant temperature of 2-6 ℃ and stores.
The present invention adopts above technical scheme, compared with prior art, has the following advantages: realized industrial-scale production, production cycle is 2-3 days only, and delicious sweet-smelling is nutritious, be rich in the nutriments such as multivitamin and dietary fiber, 6-8 ℃ of stored under refrigeration shelf-life is 30 days.The nutrition of every 100g pumpkin blueberry nutrient strengthening fresh milk junket increases by 380 μ g, VE than natural hard cheese: VA and increases that 180 μ g, B1 increase by 38 μ g, dietary fiber increases 120mg, there is replenishing vitamins, improve gastrointestinal function, the effect improving the health.
Below in conjunction with embodiment, the present invention is described in detail.
The specific embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein, only for description and interpretation the present invention, is not intended to limit the present invention.
Embodiment 1, a preparation method for pumpkin strawberry nutrition strengthening fresh milk junket, comprises milk raw material processing, the processing of pumpkin raw material, the processing of strawberry raw material, preparation emulsion stabilizer, the sterilization of mixing of materials homogeneous, material cooling inoculation fermentation, heats ultra-filtration and separation whey, batch mixing sterilization and the filling cold storage step of cleaning.
1, milk raw material treatment step
(1) fresh milk raw material is warming up to 34 ℃, pumps into closed seperator and carry out degreasing, for guaranteeing degreasing effect, require closed seperator rotating speed lower than 10000r/min, to obtain skim milk and rare cream;
(2) isolated rare cream is pumped into Cooling or heating jar and carry out low temperature (LTLT) sterilization when long, sterilization temperature is that 63 ℃, sterilizing time are not less than 30min;
(3) fat-free milk starting material is cooled to 6-8 ℃ with frozen water, saves backup.
2, pumpkin raw material treatment step
By peeling, remove 20 parts of seed pumpkins, purify waste water 15 parts, add in jacketed pan, logical being steam heated to after 100 ℃ of infusion 30min, the pumpkin that infusion is ripe mashes, and then adds and purify waste water 15 parts, continues to be slowly heated to 100 ℃, boil again after 30min, with colloid mill, grind, obtain pumpkin feed liquid, standby.
3, strawberry raw material treatment step
By 20 parts of clean strawberries, 5 parts of malt syrups, 5 parts of white granulated sugars, insert in stainless steel jacketed pan, open and stir, pass into steam, stir on limit, and limit heating infusion is to becoming dense thick sauce shape.
4, preparation emulsion stabilizer step
Stable emulsifying agent prescription: 10 parts of edible gelatins, 10 parts of xanthans, 10 parts of konjac glucomannans, 5 parts of pectin, 10 parts of sodium carboxymethylcelluloses, 1.5 parts of sodium phosphate trimers, 1.5 parts of calgons, 2 parts of glycerin monostearates, 25 parts of white granulated sugars, above various raw materials are dry mixed, stir; In stainless steel emulsion tank, add 50 parts, water, while being heated to 80 ℃, the above-mentioned material stirring is dropped into mixing and emulsifying in stainless steel emulsion tank.Requirement THE ADIABATIC SHEAR IN stirs, and mixing speed is 2700 turn/min, time 20min left and right, and emulsification is careful evenly.
5, mixing of materials homogeneous sterilization.
(1) 870 parts of step 1 degreasing and cooling milk raw materials are pumped into material-compound tank, open Steam Heating and open the mixer of material-compound tank, by 50 parts of emulsion stabilizers preparing and 50 parts of pumpkin raw materials, 30 parts of strawberry raw materials, add successively respectively in pill tank and be uniformly mixed intensification while stirring.
(2) when various raw materials mix, liquid material is heated while reaching 50 ℃ of left and right, opens full automatic plate type homogeneous sterilization machine, carries out homogeneous and sterilization, and homogenization pressure requires to reach 25MPa, and sterilization temperature requires to reach 95 ℃, and sterilizing time requires to reach 15s.
6, material cooling inoculation fermentation step
(1) material of homogeneous sterilization is pumped into closed fermenter and temperature of charge is cooled to the required applicable temperature of inoculating starter, 28-30 ℃, has a liking for warm leavening according to operation instruction input and carries out initial fermentation;
(2) when initial fermentation is carried out 3h, by operation instruction, throw in renin, and keep temperature of charge in 25-28 ℃, to proceed fermentation, continuously ferment after 15h, material pH value reaches 4.7, during formation of cheese curd, open fermentation tank mixer, rotating speed with 900r/min stirs curdled milk to be broken into graininess, then with 300 turn/min, compared with low-rotate speed, is rotated further again, keeps curds granules to suspend.
7, heating ultra-filtration and separation whey step
(1) to forming the material of curds granules, be heated to 55-58 ℃ in 3-5min, be then cooled to after 42-45 ℃, take the separated trapped fluid of method of ultrafiltration and see through liquid, carry out curds granules and liquid, whey is separated.
(2), adopting impeller pump that the dense thick trapped fluid of the curds granules of ultra-filtration and separation is pumped into chimney cooler lowers the temperature, for preventing liquid, separate out, be that whey is separated out, require minute two steps to lower the temperature, the first step is first down to 15-18 ℃, second step continues to be down to after 6-8 ℃ again, will obtain cheese curds granules material storing standby.
8, batch mixing sterilisation step
By processed good step 7 gained cheese curds granules material, the rare cream material of step 1 gained, after pumping into material-compound tank mixing and stirring, use impeller pump carries out sterilization; In order to guarantee the bactericidal effect of step 7 gained cheese curds granules material and the rare cream material of step 1 gained, must adopt Full-automatic tube-type sterilization machine to carry out sterilization.Requirement sterilization temperature is 100-105 ℃, and sterilizing time is 15s, and material chilling temperature is 6-8 ℃, fortification cheese material after sterilization will carry out vacuum outgas, in order to carrying out, product is filling, and the pressure of vacuum outgas requires as 0.064kPa, obtains pumpkin strawberry nutrition strengthening fresh milk junket.
9, clean filling refrigeration step
Pumpkin strawberry nutrition strengthening fresh milk junket product is filling, and one will be equipped with the product bottle placer adapting with batching ability.Two require clean filling environment sanitary cleaning degree to reach A (100) level.Therefore, require bottle placer must configure A(100) level air cleaning laminar flow cover, guarantee filling clean environment.Glassine paper, plastic paper or the aluminium foil that packaging material are can choice for use harmless, can degrade voluntarily, mould cup, mould the packaging material such as box.The selection of packaged form and material will be considered product preservation, accumulating, health and the aspect influence factor such as eat, carries, select suitable packaged form and packaging material.
Fortification fresh milk junket after filling, should rest in the cold storage at constant temperature of 2-6 ℃ and store.Shelf life of products is 30 days.
10, quality inspection is sold
The finished product of fortification fresh milk junket is sold front according to GB5420 standard, the sale of can going on the market after quality inspection is qualified.
The pumpkin strawberry nutrition strengthening fresh milk junket of making by this method, can industrial-scale production, and the production cycle is 2-3 days only, and delicious sweet-smelling is nutritious, is rich in the nutriments such as multivitamin and dietary fiber, and 6-8 ℃ of stored under refrigeration shelf-life is 30 days.The nutrition of every 100g pumpkin blueberry nutrient strengthening fresh milk junket increases by 380 μ g, VE than natural hard cheese: VA and increases that 180 μ g, B1 increase by 38 μ g, dietary fiber increases 120mg, there is replenishing vitamins, improve gastrointestinal function, the effect improving the health.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight, and involved equipment is known products in the market.
In milk raw material treatment step, fresh milk raw material can also be warming up to other temperature between 30-40 ℃.
In mixing of materials homogeneous sterilisation step, it can also be other pressure between 20-25MPa that homogenization pressure requires.
In material cooling inoculation fermentation step, the time of continuously fermenting can also be other numerical value between 15-16h, and material pH value can also be other numerical value between 4.5-4.7.
In batch mixing sterilisation step, it can also be other numerical value between 0.064-0.084kPa that the pressure of vacuum outgas requires.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (9)
1. a preparation method for pumpkin strawberry nutrition strengthening fresh milk junket, is characterized in that: described preparation method comprises milk raw material processing, the processing of pumpkin raw material, the processing of strawberry raw material, preparation emulsion stabilizer, the sterilization of mixing of materials homogeneous, material cooling inoculation fermentation, heats ultra-filtration and separation whey, batch mixing sterilization and the filling cold storage step of cleaning;
Described milk raw material treatment step comprises:
(1) fresh milk raw material is warming up to 30-40 ℃, pumps into closed seperator and carry out degreasing, rotating speed is 10000r/min at least, obtains skim milk and rare cream;
(2) isolated rare cream is pumped into Cooling or heating jar and carry out low temperature sterilization when long, sterilization temperature is that 63 ℃, sterilizing time are not less than 30min, obtains rare cream material;
(3) fat-free milk starting material is cooled to 6-8 ℃ with frozen water, saves backup.
2. preparation method as claimed in claim 1, is characterized in that: described pumpkin raw material treatment step comprises:
By peeling, remove 20 parts of seed pumpkins, purify waste water 15 parts, add in jacketed pan, logical being steam heated to after 100 ℃ of infusion 30min, the pumpkin that infusion is ripe mashes, and then adds and purify waste water 15 parts, continues to be slowly heated to 100 ℃, boil again after 30min, with colloid mill, grind, obtain pumpkin feed liquid, standby.
3. preparation method as claimed in claim 2, is characterized in that: described strawberry raw material treatment step comprises:
By 20 parts of clean strawberries, 5 parts of malt syrups, 5 parts of white granulated sugars, insert in jacketed pan, open and stir, pass into steam, stir on limit, and limit heating infusion is to becoming dense thick sauce shape.
4. preparation method as claimed in claim 3, is characterized in that: described preparation emulsion stabilizer step comprises:
Get 25 parts of 10 parts of edible gelatins, 10 parts of xanthans, 10 parts of konjac glucomannans, 5 parts of pectin, 10 parts of sodium carboxymethylcelluloses, 1.5 parts of sodium phosphate trimers, 1.5 parts of calgons, 2 parts of glycerin monostearates, white granulated sugar and be dry mixed, stir;
In stainless steel emulsion tank, add 50 parts, water, while being heated to 80 ℃, the material stirring is dropped into mixing and emulsifying in stainless steel emulsion tank, THE ADIABATIC SHEAR IN stirs, and emulsification is careful evenly.
5. preparation method as claimed in claim 4, is characterized in that: described mixing of materials homogeneous sterilisation step comprises:
870 parts of degreasing and cooling milk raw materials are pumped into material-compound tank, open Steam Heating and open the mixer of material-compound tank, by 50 parts of emulsion stabilizers and 50 parts of pumpkin raw materials, 30 parts of strawberry raw materials, add successively respectively in pill tank and be uniformly mixed intensification while stirring;
When various raw materials mix, liquid material is heated while reaching 50 ℃, opens full automatic plate type homogeneous sterilization machine, carries out homogeneous and sterilization, and homogenization pressure requires to reach 20-25MPa, and sterilization temperature requires to reach 95 ℃, and sterilizing time requires to reach 15s.
6. preparation method as claimed in claim 5, is characterized in that: described material cooling inoculation fermentation step comprises:
The material of homogeneous sterilization is pumped into closed fermenter and temperature of charge is cooled to 28-30 ℃, according to operation instruction input, have a liking for warm leavening and carry out initial fermentation;
When initial fermentation is carried out 3h, by operation instruction, throw in renin, and keep temperature of charge in 25-28 ℃, to proceed fermentation, continuously ferment after 15-16h, material pH value reaches 4.5-4.7, during formation of cheese curd, open fermentation tank mixer, rotating speed with 900r/min stirs curdled milk to be broken into graininess, then with 300 turn/min, compared with low-rotate speed, is rotated further again, keeps curds granules to suspend.
7. preparation method as claimed in claim 6, is characterized in that: described heating ultra-filtration and separation whey step comprises:
The material that forms curds granules is heated to 55-58 ℃ in 3-5min, is then cooled to after 42-45 ℃, takes the separated trapped fluid of method of ultrafiltration and sees through liquid, carries out curds granules and fluid separation applications;
Adopt impeller pump that the dense thick trapped fluid of the curds granules of ultra-filtration and separation is pumped into chimney cooler and lower the temperature, the first step is first down to 15-18 ℃, and second step continues to be down to 6-8 ℃, obtains cheese curds granules material storing standby.
8. preparation method as claimed in claim 7, is characterized in that: described batch mixing sterilisation step comprises:
Cheese curds granules material, rare cream material are carried out to sterilization after pumping into material-compound tank mixing and stirring; Adopt Full-automatic tube-type sterilization machine to carry out sterilization, sterilization temperature is 100-105 ℃, and sterilizing time is 15s, and the fortification cheese material after sterilization carries out vacuum outgas, the pressure of vacuum outgas requires as 0.064-0.084kPa, obtains pumpkin strawberry nutrition strengthening fresh milk junket.
9. preparation method as claimed in claim 7, is characterized in that: the filling refrigeration step of described cleaning comprises:
Pumpkin strawberry nutrition after filling strengthening fresh milk junket, rests in the cold storage at constant temperature of 2-6 ℃ and stores.
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| CN201310581992.7A CN103609719A (en) | 2013-11-20 | 2013-11-20 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
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| CN201310581992.7A CN103609719A (en) | 2013-11-20 | 2013-11-20 | Fabrication method of nutrient-reinforced fresh milk cheese of pumpkin and strawberry |
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| CN104207266A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Processing method of pumpkin strawberry juice drink |
| ES2578553A1 (en) * | 2015-01-26 | 2016-07-27 | Diego MARTÍN AGUILAR | Process of making a cheese with angel hair inside and packaging it (Machine-translation by Google Translate, not legally binding) |
| CN107568678A (en) * | 2017-08-21 | 2018-01-12 | 开原川顺食品加工有限公司 | A kind of pumpkin thick soup |
| CN113396988A (en) * | 2021-05-28 | 2021-09-17 | 新疆农垦科学院 | Processing method of defatted pumpkin seed cheese |
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Application publication date: 20140305 |