CN104255934A - Fresh cheese rich in probiotics and preparation method thereof - Google Patents
Fresh cheese rich in probiotics and preparation method thereof Download PDFInfo
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Abstract
The invention provides a fresh cheese rich in probiotics. The fresh cheese comprises the following raw materials in parts by weight: cow milk 60-70, skimmed milk powder 8-15, whipping cream 8-10, white granulated sugar 8-10, stabilizer 0-1, jam 0-15, Lactobacillus casei starter 1-3, and Streptococcus lactis and Streptococcus cremoris mix direct vat set starter dilution 0.3-0.5. The invention also provides a preparation method of the fresh cheese. Proteins are coagulated through mix fermentation of several kinds of Lactobacillus, and chymosin, acidulant and coagulator are not necessary; the generation of sticky matter and the use of the stabilizer make a whey draining step be not necessary after coagulation; the taste of the cheese is improved by a stirring step, seasonings can be added during the stirring process, and the kinds of products are increased; and the fresh cheese can be produced by the existing yoghourt processing equipment. The theoretical production rate of the fresh cheese is 100%. The fresh cheese is rich in probiotics, and the content of the probiotics reaches more than 107 cfu/mL.
Description
Technical field
The present invention relates to field of food, specifically, relate to a kind of fresh cheese being rich in probio and preparation method thereof.
Background technology
Cheese adds appropriate leavening and renin in breast (skimmed milk, rare cream), gets rid of the whey of precipitation, grumeleuse is pressed into bulk and the product made after making protein coagulation.Make rear unleavened product and claim fresh cheese; The product made through time fermenting-ripening is called shortening cheese.
The production of fresh cheese originates from Europe, is traditionally to make of buffalo's milk, and now major part has been raw materials for production with common cow's milk.Fresh cheese is as the important kind of in cheese, existing a lot of to its research abroad, its production technology has had larger improvement on traditional basis, cheesy flavor and kind is made to there has also been larger improvement, except traditional production technology, production technology comparatively advanced at present mainly contains ultrafiltration and reverse osmosis technology, the application etc. of novel enzyme.But also there is the technical problem of some in research simultaneously, as in cheesy flavor and improvement, enzyme preparation is added unstable to the formation effect of cheesy flavor material in cheese sweat, at present the relation in cheese between microbe species and the formation of flavor substance is not yet understood fully, also need to be studied further.And at home, quite a few consumer also has little understanding to it, especially domestic cheese stimulates because local flavor is strong all the time, the general degree of recognition of consumer is not high, cheesemaking enterprise of China is few, and total output is lower, pre-capita consumption quantity not sufficient 0.2kg, increase of production speed is comparatively slow, and the mode of production mainly follows foreign technology.Cheese brand is less at home, and imported cheese occupies staple market.The subject matter that current state dairy husbandry exists is: domestic dairy industry price war is frequent, homogeneity of the product is more serious, add milk source nervous, imported cheese price is partially expensive, the factors such as cheese is strong limit cheese at home market development (Sheng Zhanwu, Sun Zhigao, Shan Shanxi know. the research and development of studied on cheese, China Dairy Industry, 2006.34 (11): 36-39.).
Farmer cheese (Cottage Cheese, or Cottage cream cheese), also known as " cottage cheese ", is a kind of without ripe, soft fresh cheese.FAO (Food and Agriculture Organization of the United Nation) and the World Health Organization (FAO/WTO) to cheese definition are: " cheese be by by milk, skimmed milk or partly skimmed milk, or more breast mixture coagulates and the fresh or fermenting-ripening product obtained after giving off liquid " (Liu Wenju, Qiao Weicang etc. the current situation and development trend [J] of farmer cheese. China's Dairy Industry, 2009, (8): 42 ~-44.).Farmer cheese is ready-to-serve typical soft cheese after manufacturing, containing rich in protein, minerals and vitamins and micro constitutent etc.
There is following defect in the processing of current fresh cheese: 1, needs in process to use renin, acid, coagulating agent etc., the complicated processing processes such as milk needs to carry out to cut after curdled milk, discharging whey.2, in existing processing method, whey can be produced after curdled milk, these wheys can only be discharged as discarded object, not only cause the pollution to environment, and simultaneously whey contains a large amount of lactalbumins and water miscible vitamin and mineral matter, the nutritional labeling of milk is run off thereupon, causes the waste of resource.3, existing processing method needs the special equipment using special butterfat separation equipment and discharging whey, and equipment investment is large, causes production cost high.4, the product of fresh cheese only has 30-50%, and product yield ratio is low.5, existing processing method, unfavorable other functional components and other flavoring substances of adding in the product, on market, the product quality of fresh cheese is single, is unfavorable for the kind enriching product, constrains further developing of fresh cheese.6, market yet there are no the fresh cheese containing probios such as Lactobacillus caseis.Lactobacillus casei (Lactobacillus casei) belongs to lactobacillus (Lactobacillus), and its thalline is different in size, and two ends are square, Chang Chenglian; Bacterium colony is coarse, canescence, and sometimes in micro-yellow, can ferment multiple sugar.As the one of probio, Lactobacillus casei can tolerate organic defense mechanism, comprising the bile acid etc. of low ph value and small intestine in the enzyme in oral cavity, gastric juice.So Lactobacillus casei to enter after human body can in enteron aisle large number of viable, play and regulate intestinal flora balance, promote that human consumption absorbs, antitumor, hypotensively wait effect.Lactobacillus casei is often used to make dairy products and the fermentation meat products such as yogurt, soymilk, cream and cheese, and in these fermented foods, Lactobacillus casei can not only give food special local flavor, also has certain antisepsis.
Research and develop a kind of fresh cheese of applicable Chinese taste, to promoting that the living standard of the development of China's Dairy Industry and raising Chinese people has great meaning.The present invention is studied the manufacturing technology of fresh cheese and local flavor, have developed the fresh cheese new product of applicable China consumer needs.
Summary of the invention
The object of this invention is to provide a kind of fresh cheese being rich in probio.
Another object of the present invention is to provide a kind ofly prepares the above-mentioned method being rich in the fresh cheese of probio.
For achieving the above object, the present invention adopts following technical scheme:
A kind of fresh cheese being rich in probio of the present invention, be prepared from the raw material of following weight portion: cow's milk 60-70 part, skimmed milk power 8-15 part, rare cream 8-10 part, white granulated sugar 8-10 part, stabilizing agent 0-1 part, jam 0-15 part, Lactobacillus casei leavening 1-3 part, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution 0.3-0.5 part.
Wherein, described cow's milk is fresh cow milk or reconstituted milk.The protein quality percentage composition of described skimmed milk power is 24-26%.The fat mass percentage composition of described rare cream is 35%.Described jam can select whole-fruit jam or the mixed jam of various taste according to demand.
Wherein, described stabilizing agent is one or more in pectin, agar, gelatin, propylene glycol alginate, sodium carboxymethylcellulose, emulsifying agent, hydroxypropyl PASELLI EASYGEL.
Wherein, described Lactobacillus casei leavening is prepared from by the following method:
The glucose of the skimmed milk power of 10-12 weight portion and 2 weight portions is dissolved in the water of 50 DEG C by a, makes the culture medium of 100 weight portions, 121 DEG C of sterilizings 30 minutes, be cooled to 35 DEG C for subsequent use;
B by Lactobacillus casei dilution by mass percentage 1% ratio be seeded in the culture medium of step a; Described Lactobacillus casei dilution for by Lactobacillus casei (can buy from Hansen Corp. of section of Denmark) in mass ratio 1:10 to dilute with pasteurized milk or defatted milk and obtain;
C cultivates 24 hours at 35 DEG C, and the Lactobacillus casei viable count of mensuration reaches 10
9namely cfu/mL obtains Lactobacillus casei leavening, and 4 DEG C of coolings are for subsequent use.
Wherein, described streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution are prepared from by the following method:
By direct putting type mixed culture fermentation agent CHOOTIZ MA14 in mass ratio for the ratio of 1:10 obtains streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution with pasteurized milk or skim milk dilution dissolving, preserve for subsequent use under 2-6 DEG C of refrigerated condition.
The present invention also provides a kind of and prepares the above-mentioned method being rich in the fresh cheese of probio, and concrete steps are as follows:
1) cow's milk is heated to 50 DEG C, stirs continuously, add skimmed milk power, stabilizing agent and white granulated sugar, stir about fully dissolves hydration in 20 minutes, obtains mixed liquor;
2) mixed liquor is heated to carries out homogeneous process at 60-65 DEG C;
3) mixed liquor after homogeneous is at 90-95 DEG C of pasteurize 5-10 minute;
4) after sterilization but to 30-35 DEG C;
5) inoculate Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution, stir 3-5 minute;
6) at 30-32 DEG C of heat-preservation fermentation to pH4.5-4.7;
7), after having fermented, 20 DEG C are cooled to rapidly; Stir the curdled milk after fermentation under sterile conditions, make the flow-like becoming thickness;
8) in the curdled milk stirring cooling, add rare cream, continue to stir;
9) add according to the needs of product or do not add jam, stirring;
10) filling, sealing;
11) the product ripe 12-24 hour at 2-6 DEG C of temperature after filling is finished product.
Wherein, step 2) described homogeneous, pressure is 20MPa.
Wherein, step 6) described fermentation, fermentation time controls according to the requirement of terminal acidity, is generally 15-20 hour.
The present invention has determined the formula of probio fresh cheese.Utilize the process conditions of lactic acid bacteria direct fermentation production fresh cheese, the product viscosity of raising and the local flavor of product.Utilize merely the method for Production by Microorganism Fermentation fresh cheese not need to add renin, acid and coagulating agent, process need not get rid of whey.Utilize the moisture in compound stabilizer maintenance cheese and lactalbumin, improve the yield rate of fresh cheese, by the synergy of the stickum that produces in sweat and stabilizing agent, prevent whey from separating out, simplify production technology, existing Yoghourt process equipment can be utilized to carry out the production of product of the present invention by optimization processing technology, improve the production efficiency of product, increase the kind of product, meet consumer better to the diversified demand of fresh cheese.Casein grumeleuse after fermentation is stirred, prepare burden with rare cream, jam etc. again and mix, kind and the local flavor of cheese can be increased, the demand of better adaptation Chinese Consumer's to fresh cheese passes through technique adjustment, utilize factory's existing Production of Yogurt line can realize the industrialization finished product of product of the present invention, decrease the equipment investment of factory, improve the process rationality of production, the kind of production is more.
Concrete effect of the present invention is as follows:
1, the present invention utilizes several lactic acid bacteria composting fermentation production fresh cheese, and the acid that sweat produces enough makes ox protein of milk solidify and reaches the set strength of product requirement, does not thus need to add renin again, acid and coagulating agent.
2, through selecting specific fermented bacterium and controlling fermentation condition, while making milk produce acid, also can the distinctive flavor components of product cheese in the sweat of microorganism, make the local flavor of product stronger.
3, the stickum by producing in fermentation process improves the viscosity of product, add the suitable stabilizing agent that product adds, make milk the whey in milk can be wrapped in curdled milk in process of setting, in follow-up process, there is no the precipitation of whey, therefore after curdled milk, do not need the operation of discharging whey.
4, the viscosity due to product is comparatively large, then can stir curdled milk in follow-up processing, and the after coagulation body of stirring becomes thick, delicate mouthfeel, can add the flavorings such as rare cream, jam, flavoring essence in whipping process simultaneously, increases the kind of product.
5, technology of the present invention does not need to be separated the carrying out in cow's milk, also need not be separated and discharge the whey in product, therefore do not need to increase new equipment, namely the equipment utilizing existing Yoghourt to process produced, and substantially increases flexibility and the operability of product processes.
6, owing to not having the discharge of whey in processing, the theoretical yield rate of product of the present invention is 100%, greatly improves than existing processing method.
7, because equipment investment reduces, technique is simple, and yield rate improves, and the production cost of product can reduce greatly.
8, be rich in probio in product, the quantity of probio reaches 10
7more than cfu/mL.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.Embodiment main material production producer used:
Lactobacillus casei: Hansen Corp. of section of Denmark
Direct putting type mixed culture fermentation agent CHOOTIZ MA14: Danisco (Shanghai) food ingredient company;
Skimmed milk power, rare cream: nest (China) Co., Ltd
Pectin, agar, gelatin: Wuhan auspicious derived food batching Co., Ltd
Hydroxypropyl PASELLI EASYGEL: National Starch (China) Co., Ltd
Jam: lattice auspicious fruit juice industry (Tianjin) Co., Ltd
Embodiment 1
1, formula for a product
Fresh cow milk 700.0 grams, skimmed milk power 100.0 grams, 80.0 grams, rare cream, white granulated sugar 80.0 grams, pectin 1.0 grams, hydroxypropyl PASELLI EASYGEL 5.0 grams.Lactobacillus casei leavening 30.0 grams, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution 3 grams.
Lactobacillus casei leavening is prepared from by the following method:
The glucose of the skimmed milk power of 11.5 grams and 2 grams is dissolved in the water of 50 DEG C by a, makes the culture medium of 100 grams, 121 DEG C of sterilizings 30 minutes, be cooled to 35 DEG C for subsequent use;
B by Lactobacillus casei dilution by mass percentage 1% ratio be seeded in the culture medium of step a; Described Lactobacillus casei dilution for by Lactobacillus casei (can buy from Hansen Corp. of section of Denmark) in mass ratio 1:10 to dilute with pasteurized milk or defatted milk and obtain;
C cultivates 24 hours at 35 DEG C, and the Lactobacillus casei viable count of mensuration reaches 10
9namely cfu/mL obtains Lactobacillus casei leavening, and 4 DEG C of coolings are for subsequent use.
Streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution are prepared from by the following method:
By direct putting type mixed culture fermentation agent CHOOTIZ MA14 in mass ratio for the ratio of 1:10 obtains streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution with pasteurized milk dilution dissolving, preserve for subsequent use under 2-6 DEG C of refrigerated condition.
2, processing method
(1) fresh cow milk is heated to 50 DEG C, with continuous stirring, add skimmed milk power, pectin, hydroxypropyl PASELLI EASYGEL and white granulated sugar, stir about fully dissolves hydration in 20 minutes;
(2) be heated to by mixed liquor and carry out homogeneous process at 65 DEG C, homogenization pressure is 20MPa;
(3) homogeneous complete after mixed liquor 95 DEG C of pasteurizes 5 minutes;
(4) mixed liquor after sterilization is cooled to 32 DEG C;
(5) inoculate Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution, fully stir 5 minutes;
(6) at 32 DEG C of temperature, heat-preservation fermentation is to pH4.5, and the real attenuation time is 16 hours.
(7), after having fermented, 20 DEG C are cooled to rapidly; Stir the curdled milk after fermentation under sterile conditions, make the flow-like becoming thickness;
(8) in the curdled milk stirring cooling, add rare cream of ormal weight, continue to stir.
(9) aseptic operating platform by filling for the said goods in plastic cup, and to seal.
(10) product after filling is placed at 2 DEG C of freezers within 24 hours, be finished product.
Embodiment 2
1, formula for a product
Reconstituted milk is with whole milk powder 66.0 grams, and pure water 543.0 grams is joined; Skimmed milk power 80.0 grams, 100.0 grams, rare cream, white granulated sugar 100.0 grams, 1.0 grams, agar, hydroxypropyl PASELLI EASYGEL 5.0 grams, Huang Tao and pawpaw mixed jam 90.0 grams, Lactobacillus casei leavening 10.0 grams, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution 5.0 grams.
The preparation method of Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution is see embodiment 1.
2, technological process
(1) pure water is heated to 50 DEG C, with continuous stirring, add whole milk powder, skimmed milk power, agar, hydroxypropyl PASELLI EASYGEL and white granulated sugar, stir about fully dissolves hydration in 20 minutes;
(2) be heated to by mixed liquor and carry out homogeneous process at 60 DEG C, homogenization pressure is 20MPa;
(3) homogeneous complete after mixed liquor 90 DEG C of pasteurizes 10 minutes;
(4) 30 DEG C will be cooled to after sterilization;
(5) inoculate Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution, fully stir 3 minutes;
(6) at 30 DEG C of temperature, heat-preservation fermentation is to pH4.7, and fermentation time is 18 hours.
(7), after having fermented, 20 DEG C are cooled to rapidly; Stir the curdled milk after fermentation under sterile conditions, make the flow-like becoming thickness;
(8) in the curdled milk stirring cooling, add rare cream of ormal weight, continue to stir.
(9) product filling before add jam stirring.
(10) with filling apparatus, the said goods is carried out filling, sealing.
(11) within 12 hours, finished product is by ripe at 4 DEG C of temperature for the product after filling.
Embodiment 3
1, formula for a product
Fresh cow milk 697.0 kilograms, skimmed milk power 120.0 kilograms, 80.0 kilograms, rare cream, white granulated sugar 80.0 kilograms, mixed stabilizer is (purchased from Danisco (China) Co., Ltd, mix with pectin, gelatin, emulsifying agent) 5.0 kilograms, hydroxypropyl PASELLI EASYGEL 5.0 kilograms.Lactobacillus casei leavening 10.0 kilograms, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution 3.0 kilograms.
The preparation method of Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution is see embodiment 1.
2, processing method
(1) fresh cow milk platelet heat exchangers is heated to 50 DEG C, with continuous stirring, add skimmed milk power, Danisco compound stabilizer (yo9358-c), hydroxypropyl PASELLI EASYGEL and white granulated sugar, within 20 minutes, fully dissolve hydration with high-speed shearing machine stir about;
(2) be heated to by mixed liquor and carry out homogeneous process at 65 DEG C, homogenization pressure is 20MPa;
(3) homogeneous complete after mixed liquor 95 DEG C of pasteurizes 5 minutes;
(4) mixed liquor after sterilization is cooled to 35 DEG C;
(5) inoculate Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution, fully stir 5 minutes;
(6) at 32 DEG C of temperature, heat-preservation fermentation is to pH4.6, and the real attenuation time is 18 hours.
(7) after having fermented, by curdling solid plate cools down to 20 DEG C, because mechanism makes curdled milk obtain stirring the flow-like becoming thickness fully while cooling;
(8) in the curdled milk stirring cooling, add rare cream of ormal weight, continue to stir.
(9) by filling in plastic cup for the bottle placer of cooled fresh cheese stir-type yoghurt.
(10) product after filling is placed at 4 DEG C of freezers within 24 hours, be finished product.
The products taste produced according to embodiment 1-3 is splendid, and the acid utilizing sweat to produce enough makes ox protein of milk solidify and reaches the set strength of product requirement, does not thus need to add renin again, acid and coagulating agent; In follow-up process, there is no the precipitation of whey, therefore after curdled milk, do not need the operation of discharging whey.Do not need to be separated the carrying out in cow's milk, also need not be separated and discharge the whey in product, therefore do not need to increase new equipment, namely the equipment utilizing existing Yoghourt to process produced, and substantially increases flexibility and the operability of product processes.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (6)
1. one kind is rich in the fresh cheese of probio, it is characterized in that, be prepared from the raw material of following weight portion: cow's milk 60-70 part, skimmed milk power 8-15 part, rare cream 8-10 part, white granulated sugar 8-10 part, stabilizing agent 0-1 part, jam 0-15 part, Lactobacillus casei leavening 1-3 part, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution 0.3-0.5 part.
2. fresh cheese as claimed in claim 1, it is characterized in that, described stabilizing agent is one or more in pectin, agar, gelatin, propylene glycol alginate, sodium carboxymethylcellulose, emulsifying agent, hydroxypropyl PASELLI EASYGEL.
3. fresh cheese as claimed in claim 1, it is characterized in that, described Lactobacillus casei leavening is prepared from by the following method:
The glucose of the skimmed milk power of 10-12 weight portion and 2 weight portions is dissolved in the water of 50 DEG C by a, makes the culture medium of 100 weight portions, 121 DEG C of sterilizings 30 minutes, be cooled to 35 DEG C for subsequent use;
B by Lactobacillus casei dilution by mass percentage 1% ratio be seeded in the culture medium of step a; Described Lactobacillus casei dilution for by Lactobacillus casei in mass ratio 1:10 with pasteurized milk or defatted milk dilution obtain;
C cultivates 24 hours at 35 DEG C, and the Lactobacillus casei viable count of mensuration reaches 10
9namely cfu/mL obtains Lactobacillus casei leavening, and 4 DEG C of coolings are for subsequent use.
4. fresh cheese as claimed in claim 1, it is characterized in that, described streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution are prepared from by the following method:
By direct putting type mixed culture fermentation agent CHOOTIZ MA14 in mass ratio for the ratio of 1:10 obtains streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution with pasteurized milk or defatted milk dissolving, preserve for subsequent use under 2-6 DEG C of refrigerated condition.
5. prepare the method for fresh cheese described in any one of claim 1-4, it is characterized in that, concrete steps are as follows:
1) cow's milk is heated to 50 DEG C, stirs continuously, add skimmed milk power, stabilizing agent and white granulated sugar, stir about fully dissolves hydration in 20 minutes, obtains mixed liquor;
2) mixed liquor is heated to carries out homogeneous process at 60-65 DEG C;
3) mixed liquor after homogeneous is at 90-95 DEG C of pasteurize 5-10 minute;
4) after sterilization but to 30-35 DEG C;
5) inoculate Lactobacillus casei leavening, streptococcus lactis and streptococcus cremoris mixing throw type leaven dilution, stir 3-5 minute;
6) at 30-32 DEG C of heat-preservation fermentation to pH4.5-4.7;
7), after having fermented, 20 DEG C are cooled to rapidly; Stir the curdled milk after fermentation under sterile conditions, make the flow-like becoming thickness;
8) in the curdled milk stirring cooling, add rare cream, continue to stir;
9) add according to the needs of product or do not add jam, stirring;
10) filling, sealing;
11) the product ripe 12-24 hour at 2-6 DEG C of temperature after filling is finished product.
6. method as claimed in claim 5, is characterized in that, step 2) described homogeneous, pressure is 20MPa.
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Application publication date: 20150107 |