CN104705409A - Ripened tea cheese and preparation method thereof - Google Patents
Ripened tea cheese and preparation method thereof Download PDFInfo
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Abstract
The invention discloses ripened tea cheese and a preparation method thereof. The preparation method comprises the following steps: (1), mixing raw milk with tea water, obtaining milk and tea mixed liquor, and pre-heating the mixed liquor, wherein the mass ratio of the tea water to the raw milk is (0.12-0.3):1 and the mass ratio of water to tea leaves in the tea water is (50-60):1; (2), adding a leavening agent into the milk and tea mixed liquor, performing static culture, and obtaining an acidified base material A, wherein the leavening agent comprises lactic acid bacteria and acetic bacteria; (3), adding chymosin into the acidified base material A, curding, and obtaining curd cheese; (4), cutting the curd cheese, standing, heating, keeping the temperature, squeezing, soaking and ripening to obtain the ripened tea cheese. The prepared ripened tea cheese contains complicated physical and chemical components, is fine and smooth in tissue, has tea and milk flavors in mouth feel, and is smooth and pleasant.
Description
Technical field
The present invention relates to dairy products field, be specifically related to a kind of ripe tea cheese and preparation method thereof.
Background technology
Beneficial contained in tealeaves is a lot, mainly contains caffeine, theophylline, choline, flavonoids and glycoside compound etc., has that heat-clearing is refreshed oneself, eliminates indigestion and phlegm, gone greasy fat-reducing, removing toxic substances is sobered up, promotes the production of body fluid to quench thirst, the only pharmacological action such as dysentery dehumidifying.Tealeaves has a lot of difference in harvesting, making, according to different preparation methods, tealeaves can divide green tea, black tea, oolong tea, yellow tea, white tea and black tea, oolong tea is according to the attenuation degree of self, some is also divided into Luzhou-flavor, lingering aroma and delicate fragrance type etc., and dissimilar tealeaves taste difference is also very large.Green tea, yellow tea and white tea and part oolong tea are all the tealeaves belonging to partially light type, and green tea and yellow tea are without fermentation, and white tea and oolong tea belong to Partial fermentation tea.Delicate fragrance type is light fermented tea, and it is it is emphasised that clear soup, freshness.In oolong tea, it is comparatively light that delicate fragrance type tea leaf fermentation makes the duration and degree of heating, and the water tariff collection in tealeaves is also more, and mouthfeel is light.
Aged cheese passes through the long-term interaction of microorganism, through the change of a series of physics and chemistry, has special quality and local flavor, the dark welcome by consumers in general.Milk and tea in conjunction with of long standing and well established, the fragrance of breast can give tea special local flavor.Milk tea, as the traditional cuisines of one, has the aromatic good to eat local flavor of tealeaves and the intrinsic nutritive value of milk concurrently, has become one of best-selling leisure beverage in the market, but tea cheese rare report.
Therefore, if can prepare a kind of can the aged cheese of business-like fusion tea element, good market prospects will be had.
Lack the aged cheese in conjunction with tea in prior art, its main difficulty prepared is, is difficult to confirm to add the tea extraction such as tealeaves or tea in which step concrete, and adjusts the content ratio of suitable tea, water, newborn three.
The invention provides a kind of preparation method of ripe tea cheese, it comprises the following steps:
(1), raw milk is mixed with tea, obtain newborn tea mixed liquor, preheating, the mass ratio of described tea and described raw milk is (0.12 ~ 0.3): 1, and described tea is by the preparation of following step: heated by water, brewing tea, the mass ratio of described water and described tealeaves is (50 ~ 60): 1, soak, filtering tealeaves;
(2), leavening is added in the newborn tea mixed liquor described in step (1), quiescent culture, obtain acidifying base material A, described leavening comprises lactic acid bacteria and acetic acid bacteria, the addition of described lactic acid bacteria is 0.0005 ~ 0.004%, and described percentage is the mass percent accounting for described newborn tea mixed liquor; The addition of described acetic acid bacteria is 1 ~ 2%, and the addition of described acetic acid bacteria is newborn tea mixed liquor described in the every kg of 10 ~ 20mL/;
(3) added to by renin in the acidifying base material A described in step (2), curdled milk, obtains the cheese of curdled milk;
(4) by the cheese of the curdled milk described in step (3) cut, leave standstill, heat up, insulation, squeezing, dipping after ripening.
Wherein, water of the present invention is the water of this area routine, is preferably spring, the well water on less than 20 meters, degree of depth earth's surface, distilled water and running water.
Tealeaves of the present invention is the tealeaves of this area routine, is preferably one or more in green tea, yellow tea, white tea, oolong tea, black tea and black tea.
Raw milk of the present invention is the raw milk of this area routine, is preferably fresh milk, be more preferably cow's milk, horse breast, the newborn and hunchbacked Ruzhong of sheep one or more.Described raw milk meets the requirement of GB/T22388-2008.
Lactic acid bacteria of the present invention is the lactic acid bacteria of this area routine, preferably, described lactic acid bacteria is one or more in Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus delbrueckii (Lactobacillus delbrueckii) and Lactobacillus casei (Lactobacillus casei).Described acetic acid bacteria is that in acetic acid bacteria (Acetobacteraceti) the present invention of this area routine, described leavening can also be leavening as follows: described leavening comprises one or both and acetic acid bacteria in lactic acid bacteria and streptococcus.Described streptococcus is the streptococcus (Streptococcus) of this area routine.
Renin of the present invention is the renin of this area routine, is preferably calf stomach renin and/or microbial rennet, more preferably purchased from Chr. Hansen A/S.
Step (1) is: raw milk mixed with tea, obtain newborn tea mixed liquor, preheating, the mass ratio of described tea and described raw milk is (0.12 ~ 0.3): 1, and described tea is by the preparation of following step: heated by water, brewing tea, the mass ratio of water and tealeaves is (50 ~ 60): 1, soak, filtering tealeaves.Wherein, the temperature of described preheating is the temperature of this area routine, is preferably 30 ~ 40 DEG C, is more preferably 35 ~ 40 DEG C.The mass ratio of described tea and described raw milk is (0.12 ~ 0.3): 1, is preferably (0.15 ~ 0.3): 1.The temperature of described heating is the temperature of this area routine, is preferably 70 ~ 100 DEG C, is more preferably 70 ~ 90 DEG C.The mass ratio of water and tealeaves is (50 ~ 60): 1, is preferably (55 ~ 60): 1.The time of described immersion is the time of this area routine, is preferably 3 ~ 8 minutes, is more preferably 5 ~ 6 minutes.
Step (2) for: leavening is added in the newborn tea mixed liquor described in step (1), quiescent culture, obtain acidifying base material A, described leavening comprises lactic acid bacteria and acetic acid bacteria, the addition of described lactic acid bacteria is 0.0005 ~ 0.004%, and described percentage is the mass percent accounting for described newborn tea mixed liquor; The addition of described acetic acid bacteria is newborn tea mixed liquor described in the every kg of 10 ~ 20mL/.Wherein, the described time left standstill is the time of this area routine, is preferably 15 ~ 30 minutes; It is more preferably 20 ~ 25 minutes.The described temperature left standstill is the temperature of this area routine, is preferably 30 ~ 35 DEG C; Be more preferably 32 ~ 35 DEG C.Preferably, the addition of described lactic acid bacteria is 0.0009 ~ 0.004%, and described percentage is the mass percent accounting for described newborn tea mixed liquor.
Step (3) for: added to by renin in the acidifying base material A described in step (2), curdled milk, obtains the cheese of curdled milk.Wherein, the addition of described renin is the addition of this area routine, is preferably 0.01 ~ 0.05%, and described percentage is the mass percent accounting for described acidifying base material A.The time of described curdled milk is the time of this area routine, is preferably 20 ~ 40 minutes; It is more preferably 20 ~ 35 minutes.The temperature of described curdled milk is the temperature of this area routine, is preferably 30 ~ 35 DEG C; Be more preferably 32 ~ 35 DEG C.
Step (4) for: by the cheese of the curdled milk described in step (3) cut, leave standstill, heat up, insulation, squeezing, dipping after ripening.Wherein, the temperature of described cutting is the temperature of this area routine, is preferably 30 ~ 35 DEG C; Be more preferably 32 ~ 35 DEG C.The length of the ziega of described cutting is the length of this area routine, is preferably 0.5 ~ 1.5 centimetre, is more preferably 0.8 ~ 1.0 centimetre.The described standing time is time of this area routine, is preferably 30 ~ 40 minutes; It is more preferably 35 ~ 40 minutes.The speed of described intensification is the speed of this area routine, is preferably 1 ~ 2 DEG C/min; Be more preferably 1.5 ~ 2 DEG C/min.The temperature of described intensification is the temperature of this area routine, is preferably to 50 ~ 60 DEG C; Be more preferably 55 ~ 60 DEG C.The time of described insulation is the time of this area routine, is preferably 40 ~ 60 minutes; It is more preferably 45 ~ 50 minutes.Preferably, after described insulation, get rid of whey.The module of described squeezing is the module of this area routine, is preferably circular or square.The time of described squeezing is the time of this area routine, is preferably 8 ~ 10 hours; It is more preferably 8 ~ 9 hours.The temperature of described squeezing is the temperature of this area routine, is preferably 45 ~ 55 DEG C; Be more preferably 50 ~ 55 DEG C.The time of described dipping is the time of this area routine, is preferably 1 ~ 2 day.The temperature of described dipping is the temperature of this area routine, is preferably 5 ~ 10 DEG C; Be more preferably 8 ~ 10 DEG C.The solution used of described dipping is the solution of this area routine, is preferably saturated sodium-chloride water solution.The condition of described maturation is the condition of this area routine, and preferably described maturation is divided into that early stage is ripe, mid-term is ripe and later stage ripe three phases.Described early stage, the temperature of maturation was the temperature of this area routine, was preferably 10 ~ 13 DEG C; Be more preferably 12 ~ 13 DEG C.The time of maturation in described early stage is time of this area routine, is preferably 8 ~ 10 days; It is more preferably 8 ~ 9 days.Described early stage, the humidity of maturation was the humidity of this area routine, was preferably 85% ~ 90%.Described mid-term, the temperature of maturation was the temperature of this area routine, was preferably 20 ~ 24 DEG C; Be more preferably 21 ~ 22 DEG C.The time of maturation in described mid-term is time of this area routine, is preferably 30 ~ 45 days; It is more preferably 40 ~ 45 days.Described mid-term, the humidity of maturation was the humidity of this area routine, was preferably 70% ~ 85%.The temperature of described later stage maturation is the temperature of this area routine, is preferably 10 ~ 13 DEG C.The time of described later stage maturation is the time of this area routine, is preferably 4 ~ December; It is more preferably 6 ~ August.
The present invention also provides a kind of ripe tea cheese obtained by described method.
Described ripe tea cheese, outward appearance is in yellow extremely light brown; Shape is square or circular, has the lower skin construction of water content and circular eyelet; Matter structure is solid rigid, has certain elasticity and certain hardness; Mouthfeel is smooth pleasant, has pure and fresh tea smell and mellow frankincense taste concurrently, and tea is fragrant and frankincense perfection merges the exclusive local flavor of formation, to the sensory experience that consumer is brand-new.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: described ripe tea cheese has pure and fresh tea smell and mellow frankincense taste concurrently, and mouthfeel is smooth pleasant, and have the lower skin construction of water content and circular eyelet, elasticity is moderate.Described preparation method is simple and easy to do, workable.
Summary of the invention
Technical problem to be solved by this invention is the present situation for still lacking product tea and cheese perfection merged in prior art, and provides a kind of ripe tea cheese and preparation method thereof.Ripe tea cheese of the present invention has complicated physical and chemical composition, and tissue is fine and smooth, and mouthfeel has tea flavour and frankincense concurrently, smooth pleasant.Described preparation method is simple, is convenient to suitability for industrialized production.The present invention has filled up the market vacancy of the product of perfect fusion tea and cheese element, has splendid market prospects.
Detailed description of the invention
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, conventionally and condition, or selects according to catalogue.
Embodiment 1
Raw material: Biluochun tea 18.3g (purchased from Jingdone district net), spring 1.1kg (purchased from Farmer Springs Ltd), fresh milk 8.9kg (purchased from bright milk industry), lactic acid bacteria fermenting agent DELVO-TEC LL-50DSF (purchased from DSM N. V.) 0.05g, acetic acid bacteria leavening 100mL, renin Fromase750XLG (purchased from Chr. Hansen A/S) 1g.
Wherein, acetic acid bacteria leavening is (purchased from China General Microbiological culture presevation administrative center by acetic acid bacteria Acetobacteraceti, numbering 1.1809) after 2 generations of going down to posterity after 28 DEG C of cultivations activation in 12 hours in skimmed milk nutrient solution, get the skimmed milk nutrient solution after 100mL Secondary Culture, described skimmed milk nutrient solution is made up of 12% skimmed milk and 88% water, and described percentage is mass percent.
Preparation method:
(1) spring is heated to 90 DEG C, brews Biluochun tea, soak 5 minutes, filtering Biluochun tea, obtains tea;
(2) fresh milk is added in the tea described in step (1), obtain newborn tea mixed liquor, described newborn tea mixed liquor is preheated to 30 DEG C;
(3) lactic acid bacteria fermenting agent and acetic acid bacteria leavening are added in the newborn tea mixed liquor described in step (2), 30 DEG C of quiescent culture 30 minutes, obtain acidifying base material A;
(4) added to by renin in the acidifying base material A described in step (3), 30 DEG C of curdled milks 40 minutes, obtain the cheese of curdled milk;
(5) grumeleuse of 0.5 centimetre of size will be cut at 30 DEG C, the cheese of the curdled milk described in step (4), leave standstill 30 minutes, 60 DEG C are warming up to gradually with the speed of 1 DEG C/min, keep 40 minutes, put into circular die 45 DEG C squeezing 10 hours, 5 DEG C flood 2 days in saturated sodium-chloride water solution, and ripe 10 DEG C of early stage, relative humidity 85% cultivate 8 days; Ripe 20 DEG C of mid-term, relative humidity 75% cultivate 45 days; Ripe 10 DEG C of later stage cultivates 4 months.
Obtained ripe tea cheese, outward appearance is in yellow; Shape is circular, has skin construction and circular eyelet; Matter structure is solid rigid, has certain elasticity and certain hardness; Mouthfeel is smooth pleasant, has pure and fresh tea smell and mellow frankincense taste concurrently, and tea is fragrant and frankincense perfection merges the exclusive local flavor of formation.
Embodiment 2
Raw material: Lapsang souchong tealeaves 38g (purchased from Jingdone district net), phreatic water 2.3kg (purchased from Farmer Springs Ltd), fresh sheep breast 8.9kg (purchased from bright milk industry), lactic acid bacteria fermenting agent CHooZIT
tMmA14 (purchased from Danisco US Inc. Genencor Divisi) 0.4g, acetic acid bacteria leavening 200mL, renin Marzyme150MG (purchased from Danisco US Inc. Genencor Divisi) 5g.
Wherein, acetic acid bacteria leavening is (purchased from China General Microbiological culture presevation administrative center by acetic acid bacteria Acetobacteraceti, numbering 1.2830) in skimmed milk nutrient solution 32 DEG C cultivate activation in 24 hours after to go down to posterity the skimmed milk nutrient solution after getting 200mL Secondary Culture after 2 generations, described skimmed milk nutrient solution is made up of 12% skimmed milk and 88% water, and described percentage is mass percent.
Preparation method:
(1) phreatic water is heated to 100 DEG C, brews Lapsang souchong tealeaves, soak 3 minutes, filtering Lapsang souchong tealeaves, obtains tea;
(2) fresh sheep breast is added in the tea described in step (1), obtain newborn tea mixed liquor, described newborn tea mixed liquor is preheated to 40 DEG C;
(3) lactic acid bacteria fermenting agent and acetic acid bacteria leavening are added in the newborn tea mixed liquor described in step (2), 35 DEG C of quiescent culture 15 minutes, obtain acidifying base material A;
(4) added to by renin in the acidifying base material A described in step (3), 35 DEG C of curdled milks 20 minutes, obtain the cheese of curdled milk;
(5) grumeleuse of 1.5 centimetres of sizes will be cut at 35 DEG C, the cheese of the curdled milk described in step (4), leave standstill 40 minutes, 50 DEG C are warming up to gradually with the speed of 2 DEG C/min, keep 60 minutes, put into square dies 55 DEG C squeezing 8 hours, 10 DEG C flood 1 day in saturated sodium-chloride water solution, and ripe 13 DEG C of early stage, relative humidity 90% cultivate 10 days; Ripe 24 DEG C of mid-term, relative humidity 85% cultivate 30 days; Ripe 10 DEG C of later stage cultivates 6 months.
Obtained ripe tea cheese, outward appearance is light brown; Shape is squarely have skin construction and circular eyelet; Matter structure is solid rigid, has certain elasticity and certain hardness; Mouthfeel is smooth pleasant, has pure and fresh tea smell and mellow frankincense taste concurrently, and tea is fragrant and frankincense perfection merges the exclusive local flavor of formation.
Embodiment 3
Raw material: Hunan Junshan Silver Needle Tea tealeaves 26g (purchased from Jingdone district net), distilled water 1.3kg, fresh horse breast 8.7kg (purchased from bright milk industry), lactic acid bacteria fermenting agent PD 237944-4.0EN (purchased from Danisco US Inc. Genencor Divisi) 0.1g, acetic acid bacteria leavening 100mL, renin Marzyme 150MG (purchased from Danisco US Inc. Genencor Divisi) 3g.
Wherein, acetic acid bacteria leavening is (purchased from China General Microbiological culture presevation administrative center by acetic acid bacteria Acetobacteraceti, numbering 1.2830) after 3 generations of going down to posterity after 30 DEG C of cultivations activation in 12 hours in skimmed milk nutrient solution, get the skimmed milk nutrient solution after 100mL Secondary Culture, described skimmed milk nutrient solution is made up of 12% skimmed milk and 88% water, and described percentage is mass percent.
Preparation method:
(1) distilled water is heated to 70 DEG C, brews Hunan Junshan Silver Needle Tea tealeaves, soak 8 minutes, filtering Hunan Junshan Silver Needle Tea tealeaves, obtains tea;
(2) fresh horse breast is added in the tea described in step (1), obtain newborn tea mixed liquor, described newborn tea mixed liquor is preheated to 40 DEG C;
(3) lactic acid bacteria fermenting agent and acetic acid bacteria leavening are added in the newborn tea mixed liquor described in step (2), 32 DEG C of quiescent culture 20 minutes, obtain acidifying base material A;
(4) added to by renin in the acidifying base material A described in step (3), 32 DEG C of curdled milks 20 minutes, obtain the cheese of curdled milk;
(5) grumeleuse of 1.0 centimetres of sizes will be cut at 32 DEG C, the cheese of the curdled milk described in step (4), leave standstill 35 minutes, 55 DEG C are warming up to gradually with the speed of 1.5 DEG C/min, keep 50 minutes, put into square dies 50 DEG C squeezing 9 hours, 8 DEG C flood 1 day in saturated sodium-chloride water solution, and ripe 12 DEG C of early stage, relative humidity 85% cultivate 10 days; Ripe 21 DEG C of mid-term, relative humidity 85% cultivate 40 days; Ripe 13 DEG C of later stage cultivates 8 months.
Obtained ripe tea cheese, outward appearance is light brown; Shape is square, has the lower skin construction of water content and circular eyelet; Matter structure is solid rigid, has certain elasticity and certain hardness; Mouthfeel is smooth pleasant, has pure and fresh tea smell and mellow frankincense taste concurrently, and tea is fragrant and frankincense perfection merges the exclusive local flavor of formation.
Embodiment 4
Raw material: Pu'er tea tealeaves 26g (purchased from Jingdone district net), running water (purchased from Shanghai Pudong Veolia Water Corporation Limited) 1.3kg, the newborn 8.7kg of fresh camel (purchased from bright milk industry), lactic acid bacteria fermenting agent Freeze-dried DVS R-704 (purchased from Chr. Hansen A/S) 0.2g, acetic acid bacteria leavening 200mL, renin Marzyme 150MG (purchased from Danisco US Inc. Genencor Divisi) 3g.
Wherein, acetic acid bacteria leavening is (purchased from China General Microbiological culture presevation administrative center by acetic acid bacteria Acetobacteraceti, numbering 1.1809) after 2 generations of going down to posterity after 30 DEG C of cultivations activation in 12 hours in skimmed milk nutrient solution, get the skimmed milk nutrient solution after 200mL Secondary Culture, described skimmed milk nutrient solution is made up of 12% skimmed milk and 88% water, and described percentage is mass percent.
Preparation method:
(1) by tap water heating to 100 DEG C, brew Pu'er tea tealeaves, soak 8 minutes, filtering Pu'er tea tealeaves, obtains tea;
(2) fresh hunchbacked breast is added in the tea described in step (1), obtain newborn tea mixed liquor, described newborn tea mixed liquor is preheated to 35 DEG C;
(3) lactic acid bacteria fermenting agent and acetic acid bacteria leavening are added in the newborn tea mixed liquor described in step (2), 34 DEG C of quiescent culture 25 minutes, obtain acidifying base material A;
(4) added to by renin in the acidifying base material A described in step (3), 34 DEG C of curdled milks 35 minutes, obtain the cheese of curdled milk;
(5) grumeleuse of 0.8 centimetre of size will be cut at 34 DEG C, the cheese of the curdled milk described in step (4), leave standstill 30 minutes, 50 DEG C are warming up to gradually with the speed of 1.0 DEG C/min, keep 45 minutes, put into circular die 45 DEG C squeezing 8 hours, 10 DEG C flood 1 day in saturated sodium-chloride water solution, and ripe 10 DEG C of early stage, relative humidity 85% cultivate 9 days; Ripe 22 DEG C of mid-term, relative humidity 70% cultivate 40 days; Ripe 10 DEG C of later stage cultivates 12 months.
Obtained ripe tea cheese, outward appearance is light brown; Shape is circular, has the lower skin construction of water content and circular eyelet; Matter structure is solid rigid, has certain elasticity and certain hardness; Mouthfeel is smooth pleasant, has pure and fresh tea smell and mellow frankincense taste concurrently, and tea is fragrant and frankincense perfection merges the exclusive local flavor of formation.
Comparative example 1
Raw material: fresh milk 10L (purchased from bright milk industry), lactic acid bacteria fermenting agent DELVO-TEC LL-50DSF (purchased from DSM N. V.) 0.05g, acetic acid bacteria leavening 100mL, renin Fromase 750XLG (purchased from Chr. Hansen A/S) 1g.
Wherein, acetic acid bacteria leavening is (purchased from China General Microbiological culture presevation administrative center by acetic acid bacteria Acetobacteraceti, numbering 1.1809) after 2 generations of going down to posterity after 30 DEG C of cultivations activation in 12 hours in skimmed milk nutrient solution, get the 100mL skimmed milk nutrient solution of acquisition, described skimmed milk nutrient solution is made up of 12% skimmed milk and 88% water, and described percentage is mass percent.
Preparation method:
(1) fresh milk is preheated to 30 DEG C, obtains the fresh milk of preheating;
(2) lactic acid bacteria fermenting agent and acetic acid bacteria leavening are added in the fresh milk of the preheating described in step (1), 30 DEG C of quiescent culture 30 minutes, obtain acidifying base material A;
(3) added to by renin in the acidifying base material A described in step (2), 30 DEG C of curdled milks 40 minutes, obtain the cheese of curdled milk;
(4) grumeleuse of 0.5 centimetre of size will be cut at 30 DEG C, the cheese of the curdled milk described in step (3), leave standstill 30 minutes, 60 DEG C are warming up to gradually with the speed of 1 DEG C/min, keep 40 minutes, put into circular die 45 DEG C squeezing 10 hours, 5 DEG C flood 2 days in saturated sodium-chloride water solution, and ripe 10 DEG C of early stage, relative humidity 85% cultivate 8 days; Ripe 20 DEG C of mid-term, relative humidity 75% cultivate 45 days; Ripe 10 DEG C of later stage cultivates 4 months.
Obtained aged cheese, outward appearance is creamy white; Shape is circular, and hardness is less; There is frankincense taste, but without tea smell.
Comparative example 2
Raw material: Hunan Junshan Silver Needle Tea tealeaves 18g (purchased from Jingdone district net), distilled water 0.9kg, fresh horse breast 9.1kg (purchased from bright milk industry), lactic acid bacteria fermenting agent PD 237944-4.0EN (purchased from Danisco US Inc. Genencor Divisi) 0.1g, acetic acid bacteria leavening 100mL, renin Marzyme 150MG (purchased from Danisco US Inc. Genencor Divisi) 3g.
Wherein, acetic acid bacteria leavening is (purchased from China General Microbiological culture presevation administrative center by acetic acid bacteria Acetobacteraceti, numbering 1.2830) after 3 generations of going down to posterity after 28 DEG C of cultivations activation in 12 hours in skimmed milk nutrient solution, get the 100mL skimmed milk nutrient solution of acquisition, described skimmed milk nutrient solution is made up of 12% skimmed milk and 88% water, and described percentage is mass percent.
Preparation method:
With reference to embodiment 3.
Obtained ripe tea cheese, outward appearance is light brown; Shape is square, and tea smell and mouthfeel are all poor, and the fragrant degrees of fusion of frankincense and tea is poor, and local flavor is experienced not good.
Effect example 1
Texture instrument (purchased from Chao Ji Instrument Ltd.) is adopted to detect elasticity and the hardness of the ripe tea cheese prepared by comparative example 1 and embodiment 1 ~ 2.Result is as shown in table 1:
The consistency and elasticity of the ripe tea cheese of table 1
| Ripe tea cheese samples | Elasticity (unit) | Hardness (unit) |
| Embodiment 1 | 0.92±0.15 a | 5518.55±157.90 b |
| Embodiment 2 | 0.87±0.17 a | 5667.4±216.65 b |
| Comparative example 1 | 0.92±0.06 a | 4879.95±62.01 a |
Wherein,
a, bletter is different represents significant difference (p≤0.05)
The data explanation of table 1, whether add tea when preparing aged cheese, on the prepared and not significant impact of the elasticity of aged cheese that is that obtain itself, and can make a significant impact its hardness, prepared by embodiment 1 ~ 2, the hardness of ripe tea cheese significantly raises, different mouth feeling experience is provided, for it brings more more options to consumer.
Effect example 2
Carry out subjective appreciation according to the subjective appreciation standard of table 2 to the ripe tea cheese prepared by embodiment 3 ~ 4 and comparative example 2, full marks are 100 points.Have 10 sense organ criticism persons and form subjective appreciation group, evaluation result is as shown in table 3.
Table 2 subjective appreciation standard
| Subjective appreciation project | Feature |
| Tissue morphology | Homogeneous, soft or hard is appropriate, organizes superfine greasy, has plasticity (0-20 divides) |
| Mouthfeel | Chew moderate, mouthfeel smooth (0-20 divides) |
| Bitter taste | The bitterness (0-20 divides) that in cheese, the material such as bitter peptides presents |
| Tea smell | There is the tea smell (0-20 divides) of delicate fragrance |
| Can acceptance | Can acceptance level (0-20 divides) |
Table 3 subjective appreciation testing result
Wherein,
a, bletter is different represents significant difference (p≤0.05)
The result of table 3 illustrates, after tea concentration is less than certain proportion (comparative example 2), tea smell is obviously not enough, compared with embodiment, and mouthfeel and can acceptance being all weak.
The foregoing is only preferred embodiment of the present invention, do not form the restriction to right, other equivalent in fact substituting, all in scope that those skilled in that art can expect.
Claims (10)
1. a preparation method for ripe tea cheese, it is characterized in that, it comprises the following steps:
(1), raw milk is mixed with tea, obtain newborn tea mixed liquor, preheating, the mass ratio of described tea and described raw milk is (0.12 ~ 0.3): 1, and described tea is by the preparation of following step: heated by water, brewing tea, the mass ratio of described water and described tealeaves is (50 ~ 60): 1, soak, filtering tealeaves;
(2), leavening is added in the newborn tea mixed liquor described in step (1), quiescent culture, obtain acidifying base material A, described leavening comprises lactic acid bacteria and acetic acid bacteria, the addition of described lactic acid bacteria is 0.0005 ~ 0.004%, and described percentage is the mass percent accounting for described newborn tea mixed liquor; The addition of described acetic acid bacteria is newborn tea mixed liquor described in the every kg of 10 ~ 20mL/;
(3) added to by renin in the acidifying base material A described in step (2), curdled milk, obtains the cheese of curdled milk;
(4) by the cheese of the curdled milk described in step (3) cut, leave standstill, heat up, insulation, squeezing, dipping after ripening.
2. preparation method as claimed in claim 1, is characterized in that, described water is one or more in spring, the well water on less than 20 meters, earth's surface, distilled water and running water; Described tealeaves is one or more in green tea, yellow tea, white tea, oolong tea, black tea and black tea; Described lactic acid bacteria is one or more in Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus delbrueckii (Lactobacillus delbrueckii) and Lactobacillus casei (Lactobacillus casei); And/or described acetic acid bacteria is acetic acid bacteria (Acetobacteraceti).
3. preparation method as claimed in claim 1, it is characterized in that, the temperature of described preheating is 30 ~ 40 DEG C, is preferably 35 ~ 40 DEG C; The mass ratio of described tea and described raw milk is (0.15 ~ 0.3): 1; The temperature of described heating is 70 ~ 100 DEG C, is preferably 70 ~ 90 DEG C; The mass ratio of described water and described tealeaves is (55 ~ 60): 1; And/or the time of described immersion is 3 ~ 8 minutes, is preferably 5 ~ 6 minutes.
4. preparation method as claimed in claim 1, is characterized in that, the described time left standstill is 15 ~ 30 minutes, is preferably 20 ~ 25 minutes; The described temperature left standstill is 30 ~ 35 DEG C, is preferably 32 ~ 35 DEG C; And/or the addition of described lactic acid bacteria is 0.0009 ~ 0.004%, described percentage is the mass percent accounting for described newborn tea mixed liquor.
5. preparation method as claimed in claim 1, it is characterized in that, the addition of described renin is 0.01 ~ 0.05%, and described percentage is the mass percent accounting for described acidifying base material A; The time of described curdled milk is 20 ~ 40 minutes, is preferably 20 ~ 35 minutes; And/or the temperature of described curdled milk is 30 ~ 35 DEG C, is preferably 32 ~ 35 DEG C.
6. preparation method as claimed in claim 1, it is characterized in that, the temperature of described cutting is 30 ~ 35 DEG C, is preferably 32 ~ 35 DEG C; The length of the ziega of described cutting is 0.5 ~ 1.5 centimetre, is preferably 0.8 ~ 1.0 centimetre; And/or the described standing time is 30 ~ 40 minutes, it is preferably 35 ~ 40 minutes.
7. preparation method as claimed in claim 1, it is characterized in that, the speed of described intensification is 1 ~ 2 DEG C/min, is preferably 1.5 ~ 2 DEG C/min; The temperature of described intensification is 50 ~ 60 DEG C, is preferably 55 ~ 60 DEG C; The time of described insulation is 40 ~ 60 minutes, is preferably 45 ~ 50 minutes; And/or, after described insulation, get rid of whey.
8. preparation method as claimed in claim 1, is characterized in that, the module of described squeezing is circular or square; The time of described squeezing is 8 ~ 10 hours, is preferably 8 ~ 9 hours; The temperature of described squeezing is 45 ~ 55 DEG C, is preferably 50 ~ 55 DEG C; The time of described dipping is 1 ~ 2 day; The temperature of described dipping is 5 ~ 10 DEG C, is preferably 8 ~ 10 DEG C; And/or the solution used of described dipping is saturated sodium-chloride water solution.
9. preparation method as claimed in claim 1, is characterized in that, described maturation is divided into that early stage is ripe, mid-term is ripe and later stage ripe three phases; Described early stage, the temperature of maturation was 10 ~ 13 DEG C, was preferably 12 ~ 13 DEG C; The time of maturation in described early stage is 8 ~ 10 days, is preferably 8 ~ 9 days; Described early stage, the humidity of maturation was 85% ~ 90%; Described mid-term, the temperature of maturation was 20 ~ 24 DEG C, was preferably 21 ~ 22 DEG C; The time of maturation in described mid-term is 30 ~ 45 days, is preferably 40 ~ 45 days; Described mid-term, the humidity of maturation was 70% ~ 85%; The temperature of described later stage maturation is 10 ~ 13 DEG C; And/or the time of described later stage maturation is 4 ~ December, is preferably 6 ~ August.
10. the ripe tea cheese obtained by the preparation method as described in any one of claim 1 ~ 9.
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