CN104222301A - Method for producing cheese by taking triton as raw material - Google Patents
Method for producing cheese by taking triton as raw material Download PDFInfo
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- CN104222301A CN104222301A CN201410486250.0A CN201410486250A CN104222301A CN 104222301 A CN104222301 A CN 104222301A CN 201410486250 A CN201410486250 A CN 201410486250A CN 104222301 A CN104222301 A CN 104222301A
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- grumeleuse
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Abstract
The invention discloses a method for producing cheese by taking triton as a raw material. The cheese preparation method comprises the following steps: crushing the material, dissolving, filtering, mixing, conducting pasteurization, inoculating, fermenting, curding by adding an enzyme, cutting, removing whey, adding salt to cheddaring, squeezing to form, packaging and maturing. The cheese production method is simple in process and is easy in factory production and popularization. The triton is taken as the main raw material, so that a new way is provided for the comprehensive development and utilization of the triton. The produced cheese is excellent in quality, the protein content is up to more than 85%, the fat content is low, the fat content of a dry material is 0.45-0.90%, and the produced cheese is a low-fat high-protein food.
Description
Technical field
The invention belongs to technical field of bioengineering, relate to a kind of preparation method of cheese, particularly a kind of method of producing cheese with Qu Lawei raw material.
Background technology
Cheese is widely used in be eaten raw and various making food, has following features: the protein digestibility in cheese and the utilization rate of essential amino acid all higher, contribute to human body digesting and assimilating protein; Cheese can provide biosynthesis calcium, the phosphorus of high-load, and vitamin A, B
2, B
l2and folic acid; Aliphatic acid in cheese has 40% for unrighted acid, has and reduces serum cholesterol, prevention cardiovascular disease, height and pressing and the effect such as hyperglycaemia; The lactic acid bacteria of fermenting for cheese and metabolite thereof are conducive to the balance of normal flora in maintenance human body intestinal canal and stablize, and promote digestive function, prevent diarrhoea and constipation.At present, in the cheese market of China except reproduced cheese, the main dependence on import of most of cheese, its cost and price higher, China's independently developed cheese kind is little.
Song draws (Tibetan language, refer to milk dry slag) be that yak milk degreasing is separated, boils by the herdsman of Qinghai-xizang Plateau Region, inoculating lactic acid bacterium ferments and lactoprotein is solidified, the dry slag of milk through dehydrating gained, in China and even only have sweet, blue or green, Chuan San province regional boundary to have this resource in the world.At present, for the processing that yak milk song draws, domestic existing Ji Jia unit is carrying out, and utilize song to be drawn into the additives such as casein, situation of sale is good.At present, domestic also not about the bibliographical information preparing cheese with Qu Lawei raw material.The present invention is to develop for the purpose of the abundant yak milk resource in Qinghai-xizang Plateau Region, and adopt the yak milk " song draws " of Gannan, Gansu Province autonomous prefecture for raw material making cheese, product is milky, milk aromatic flavour, homogeneous, nutritious, there is good hardness, elasticity, cohesiveness and chewiness.
Summary of the invention
The object of the present invention is to provide and a kind ofly produce the method for cheese with Qu Lawei raw material, the object of the invention is to realize by following technical scheme, it is characterized in that it comprises the following steps:
(1) raw material is pulverized, is dissolved
Qu Layong paddle type mill micronizer is crushed to 120 ~ 160 orders, add dissolving tank, then the ratio adding 10L water is drawn to mix with the hot water of 40 ~ 45 DEG C in every 1kg song, material liquid pH value is regulated to be 7.5 ~ 8.5 with the NaOH that concentration is 10%, add sodium sulfite simultaneously, sodium hydrogensulfite carries out protecting look, account for that song draws weight respectively 0.05 ~ 0.09%, 0.12 ~ 0.22%, stirring and dissolving;
(2) filter
With high-pressure pump, the feed liquid after dissolving is squeezed into reciprocating sieve to filter;
(3) allocate
The ratio adding 3.5 kilograms of sucrose in every 50 kilograms of feed liquids in the feed liquid of having filtered adds sucrose;
(4) pasteurize
By deployed feed liquid at 62 ~ 65 DEG C of insulation sterilization 30 min;
(5) inoculation fermentation
Feed liquid after pasteurize is cooled to about 40 DEG C, and the ratio adding 2 grams of leavenings in every 50 kilograms of feed liquids adds leavening, after heat insulating culture treats that acidity reaches 24 ° of T, adds the calcium chloride of 0.01 ~ 0.06 % of the feed liquid quality after sterilization;
(6) enzyme-added curdled milk
After a while renin is diluted to the solution of 3 % with the saline solution of 1.5 %, then under 37 DEG C of conditions, activates 20 ~ 40 min, add in the ratio of 2 ~ 5 ml/L, leave standstill after slowly stirring 2 ~ 5 min, until form the gelatin grumeleuse of solid;
(7) cutting, discharging whey
After grumeleuse reaches certain degree of hardness, the square cube fritter of 5 ~ 10 mm is cut in length and breadth with cheese knife or stainless steel wire, grumeleuse after cutting slowly stirs in advance, after hardening etc. part whey discharge grumeleuse, accelerate mixing speed, then discharge section whey, subsequently with the speed post bake to 40 DEG C of 1 DEG C/min, simultaneously discharging whey while stirring, obtains granular curd;
(8) salt adding heap is made
Add salt by the addition of 1 ~ 3 % of granular curd quality, then carry out stirring and pile wine 4 ~ 6 h, discharging whey further;
(9) squeeze shaping
Granular curd filter cloth is wrapped, overturns after precompressed 1 ~ 2h under the pressure of 0.2 ~ 0.3MPa, then squeeze 0.5 ~ 1 h to shaping at the pressure of 0.5 ~ 1.5 MPa;
(10) packaging is ripe
By the cheese that squeezed at 3 ~ 6 DEG C, under the condition of relative humidity 90 %, place 24 ~ 48 h, after its surface forms dura mater, carry out vacuum packaging, 5 ~ 15 DEG C of maturations 3 ~ 5 months.
Beneficial effect of the present invention
(1) the present invention adopts ultramicro grinding to process raw material, facilitates the dissolving that song draws, and the technique of the cheese of production is easy to factorial praluction and promotes.
(2) the present invention adopts Qu Lawei primary raw material, and the comprehensive exploitation application of drawing for song provides a kind of new way.
(3) cheese produced of the present invention, best in quality, protein content can reach 85 more than %, and fat content is low, and dry matter fat content is 0.45 ~ 0.90 %, belongs to low fat high-protein food.
detailed description of the invention:
Following examples, only for purpose of illustration, do not limit range of application of the present invention.
embodiment 1:
Qu Layong paddle type mill micronizer is crushed to 120, add dissolving tank, then the ratio adding 10L water is drawn to mix with the hot water of 40 DEG C in every 1kg song, material liquid pH value is regulated to be 7.5 with the NaOH that concentration is 10%, add sodium sulfite simultaneously, sodium hydrogensulfite carries out protecting look, account for that song draws weight respectively 0.05%, 0.12%, stirring and dissolving; With high-pressure pump, the feed liquid after dissolving is squeezed into reciprocating sieve to filter; The ratio adding 3.5 kilograms of sucrose in every 50 kilograms of feed liquids in the feed liquid of having filtered adds sucrose; By deployed feed liquid at 62 DEG C of insulation sterilization 30 min; Feed liquid after pasteurize is cooled to about 40 DEG C, and the ratio adding 2 grams of leavenings in every 50 kilograms of feed liquids adds leavening, after heat insulating culture treats that acidity reaches 24 ° of T, adds the calcium chloride of 0.01 % of the feed liquid quality after sterilization; After a while renin is diluted to the solution of 3 % with the saline solution of 1.5 %, then under 37 DEG C of conditions, activates 20min, add in the ratio of 2ml/L, leave standstill after slowly stirring 2 min, until form the gelatin grumeleuse of solid; After grumeleuse reaches certain degree of hardness, the square cube fritter of 5mm is cut in length and breadth with cheese knife or stainless steel wire, grumeleuse after cutting slowly stirs in advance, after hardening etc. part whey discharge grumeleuse, accelerate mixing speed, then discharge section whey, subsequently with the speed post bake to 40 DEG C of 1 DEG C/min, simultaneously discharging whey while stirring, obtains granular curd; Add salt by the addition of 1 % of granular curd quality, then carry out stirring and pile wine 4 h, discharging whey further; Granular curd filter cloth is wrapped, overturns after precompressed 1h under the pressure of 0.2MPa, then squeeze 0.5 ~ 1 h to shaping at the pressure of 0.5MPa; By the cheese that squeezed at 3 DEG C, under the condition of relative humidity 90 %, place 24h, after its surface forms dura mater, carry out vacuum packaging, 5 DEG C of maturations 5 months.
embodiment 2:
Qu Layong paddle type mill micronizer is crushed to 140 orders, add dissolving tank, then the ratio adding 10L water is drawn to mix with the hot water of 42 DEG C in every 1kg song, material liquid pH value is regulated to be 8.0 with the NaOH that concentration is 10%, add sodium sulfite simultaneously, sodium hydrogensulfite carries out protecting look, account for that song draws weight respectively 0.07%, 0.18%, stirring and dissolving; With high-pressure pump, the feed liquid after dissolving is squeezed into reciprocating sieve to filter; The ratio adding 3.5 kilograms of sucrose in every 50 kilograms of feed liquids in the feed liquid of having filtered adds sucrose; By deployed feed liquid at 63 DEG C of insulation sterilization 30 min; Feed liquid after pasteurize is cooled to about 40 DEG C, and the ratio adding 2 grams of leavenings in every 50 kilograms of feed liquids adds leavening, after heat insulating culture treats that acidity reaches 24 ° of T, adds the calcium chloride of 0.03% of the feed liquid quality after sterilization; After a while renin is diluted to the solution of 3 % with the saline solution of 1.5 %, then under 37 DEG C of conditions, activates 30 min, add in the ratio of 3 ml/L, leave standstill after slowly stirring 3min, until form the gelatin grumeleuse of solid; After grumeleuse reaches certain degree of hardness, the square cube fritter of 8mm is cut in length and breadth with cheese knife or stainless steel wire, grumeleuse after cutting slowly stirs in advance, after hardening etc. part whey discharge grumeleuse, accelerate mixing speed, then discharge section whey, subsequently with the speed post bake to 40 DEG C of 1 DEG C/min, simultaneously discharging whey while stirring, obtains granular curd; Add salt by the addition of 2 % of granular curd quality, then carry out stirring and pile and make 5h, discharge whey further; Granular curd filter cloth is wrapped, overturns after precompressed 1.5h under the pressure of 0.25MPa, then squeeze 0.8 h to shaping at the pressure of 1.0MPa; By the cheese that squeezed at 4 DEG C, under the condition of relative humidity 90 %, place 36h, after its surface forms dura mater, carry out vacuum packaging, 10 DEG C of maturations 4 months.
embodiment 3:
Qu Layong paddle type mill micronizer is crushed to 160 orders, add dissolving tank, then the ratio adding 10L water is drawn to mix with the hot water of 45 DEG C in every 1kg song, material liquid pH value is regulated to be 8.5 with the NaOH that concentration is 10%, add sodium sulfite simultaneously, sodium hydrogensulfite carries out protecting look, account for that song draws weight respectively 0.09%, 0.22%, stirring and dissolving; With high-pressure pump, the feed liquid after dissolving is squeezed into reciprocating sieve to filter; The ratio adding 3.5 kilograms of sucrose in every 50 kilograms of feed liquids in the feed liquid of having filtered adds sucrose; By deployed feed liquid at 65 DEG C of insulation sterilization 30 min; Feed liquid after pasteurize is cooled to about 40 DEG C, and the ratio adding 2 grams of leavenings in every 50 kilograms of feed liquids adds leavening, after heat insulating culture treats that acidity reaches 24 ° of T, adds the calcium chloride of 0.06 % of the feed liquid quality after sterilization; After a while renin is diluted to the solution of 3 % with the saline solution of 1.5 %, then under 37 DEG C of conditions, activates 40 min, add in the ratio of 5 ml/L, leave standstill after slowly stirring 5 min, until form the gelatin grumeleuse of solid; After grumeleuse reaches certain degree of hardness, the square cube fritter of 10 mm is cut in length and breadth with cheese knife or stainless steel wire, grumeleuse after cutting slowly stirs in advance, after hardening etc. part whey discharge grumeleuse, accelerate mixing speed, then discharge section whey, subsequently with the speed post bake to 40 DEG C of 1 DEG C/min, simultaneously discharging whey while stirring, obtains granular curd; Add salt by the addition of 3 % of granular curd quality, then carry out stirring and pile wine 6 h, discharging whey further; Granular curd filter cloth is wrapped, overturns after precompressed 2h under the pressure of 0.3MPa, then squeeze 1 h to shaping at the pressure of 1.5 MPa; By the cheese that squeezed at 6 DEG C, under the condition of relative humidity 90 %, place 48 h, after its surface forms dura mater, carry out vacuum packaging, 15 DEG C of maturations 3 months.
Claims (1)
1. produce a method for cheese with yak milk Qu Lawei raw material, it is characterized in that step is as follows:
(1) raw material is pulverized, is dissolved
Qu Layong paddle type mill micronizer is crushed to 120 ~ 160 orders, add dissolving tank, then the ratio adding 10L water is drawn to mix with the hot water of 40 ~ 45 DEG C in every 1kg song, material liquid pH value is regulated to be 7.5 ~ 8.5 with the NaOH that concentration is 10%, add sodium sulfite simultaneously, sodium hydrogensulfite carries out protecting look, account for that song draws weight respectively 0.05 ~ 0.09%, 0.12 ~ 0.22%, stirring and dissolving;
(2) filter
With high-pressure pump, the feed liquid after dissolving is squeezed into reciprocating sieve to filter;
(3) allocate
The ratio adding 3.5 kilograms of sucrose in every 50 kilograms of feed liquids in the feed liquid of having filtered adds sucrose;
(4) pasteurize
By deployed feed liquid at 62 ~ 65 DEG C of insulation sterilization 30 min;
(5) inoculation fermentation
Feed liquid after pasteurize is cooled to about 40 DEG C, and the ratio adding 2 grams of leavenings in every 50 kilograms of feed liquids adds leavening, after heat insulating culture treats that acidity reaches 24 ° of T, adds the calcium chloride of 0.01 ~ 0.06 % of the feed liquid quality after sterilization;
(6) enzyme-added curdled milk
After a while renin is diluted to the solution of 3 % with the saline solution of 1.5 %, then under 37 DEG C of conditions, activates 20 ~ 40 min, add in the ratio of 2 ~ 5 ml/L, leave standstill after slowly stirring 2 ~ 5 min, until form the gelatin grumeleuse of solid;
(7) cutting, discharging whey
After grumeleuse reaches certain degree of hardness, the square cube fritter of 5 ~ 10 mm is cut in length and breadth with cheese knife or stainless steel wire, grumeleuse after cutting slowly stirs in advance, after hardening etc. part whey discharge grumeleuse, accelerate mixing speed, then discharge section whey, subsequently with the speed post bake to 40 DEG C of 1 DEG C/min, simultaneously discharging whey while stirring, obtains granular curd;
(8) salt adding heap is made
Add salt by the addition of 1 ~ 3 % of granular curd quality, then carry out stirring and pile wine 4 ~ 6 h, discharging whey further;
(9) squeeze shaping
Granular curd filter cloth is wrapped, overturns after precompressed 1 ~ 2h under the pressure of 0.2 ~ 0.3MPa, then squeeze 0.5 ~ 1 h to shaping at the pressure of 0.5 ~ 1.5 MPa;
(10) packaging is ripe
By the cheese that squeezed at 3 ~ 6 DEG C, under the condition of relative humidity 90 %, place 24 ~ 48 h, after its surface forms dura mater, carry out vacuum packaging, 5 ~ 15 DEG C of maturations 3 ~ 5 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410486250.0A CN104222301A (en) | 2014-09-23 | 2014-09-23 | Method for producing cheese by taking triton as raw material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410486250.0A CN104222301A (en) | 2014-09-23 | 2014-09-23 | Method for producing cheese by taking triton as raw material |
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| CN104222301A true CN104222301A (en) | 2014-12-24 |
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| CN201410486250.0A Pending CN104222301A (en) | 2014-09-23 | 2014-09-23 | Method for producing cheese by taking triton as raw material |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692785A (en) * | 2005-06-23 | 2005-11-09 | 甘肃农业大学 | Art for prodn. of lactic acid casein using |
| CN102367428A (en) * | 2011-10-24 | 2012-03-07 | 甘肃农业大学 | Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei |
-
2014
- 2014-09-23 CN CN201410486250.0A patent/CN104222301A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692785A (en) * | 2005-06-23 | 2005-11-09 | 甘肃农业大学 | Art for prodn. of lactic acid casein using |
| CN102367428A (en) * | 2011-10-24 | 2012-03-07 | 甘肃农业大学 | Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei |
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Application publication date: 20141224 |
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