CN104719494A - Method for using probiotic lactic acid bacteria as fermentation agent to produce bamboo fan-shaped cheese - Google Patents
Method for using probiotic lactic acid bacteria as fermentation agent to produce bamboo fan-shaped cheese Download PDFInfo
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- CN104719494A CN104719494A CN201310698899.4A CN201310698899A CN104719494A CN 104719494 A CN104719494 A CN 104719494A CN 201310698899 A CN201310698899 A CN 201310698899A CN 104719494 A CN104719494 A CN 104719494A
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Abstract
The present invention relates to a method for using probiotic lactic acid bacteria as a fermentation agent to produce bamboo fan-shaped cheese. The production method comprises: pouring specific probiotic lactic acid bacteria as a fermentation agent to a sterilized raw material milk, and carrying out fermentation, milk curding, cutting, stretching, air-drying and other processes to prepare the bamboo fan-shaped cheese finished product, ie., yenx seinp. According to the present invention, the specific probiotic lactic acid bacteria are adopted as the acid producing fermentation agent to replace the nature fermentation method or the use of the yogurt as the fermentation agent in the prior art, such that the production process is easy to control, the uniformity and the stability of the yenx seinp finished product are increased, and the large-scale industrial production is easily achieved; and the specific probiotic lactic acid bacteria produce a large number of active functional substances so as to improve the biological activity polysaccharides and the polypeptide substances in the final product, such that the health function of the yenx seinp finished product is further improved.
Description
Technical field
The present invention relates to a kind of preparation method of fermented dairy product, particularly relate to a kind of probiotic lactobacillus that utilizes and make the method for the fan-shaped cheese of bamboo as leavening.
Background technology
The fan-shaped cheese of bamboo is the one characteristic dairy products among the people in Yunnan Province of China area, i.e. breast fan, yellowish-white, the glossy light of its color, delicate fragrance are sweet and refreshing, not only unique flavor, and the multiple nutrients material such as protein, amino acid containing a large amount of needed by human body, the dark welcome by numerous people, is described as " Chinese cheese " by people.The conventional fabrication method of breast fan adds milk in the acid solution of spontaneous fermentation, be made through adding the techniques such as thermal agitation again, there is the key issue that affects process and quality in conventional fabrication method---and sweat can not manipulate, its manufacturing process is completely by the subjective experience of people and the impact of objective environment condition, poor repeatability, can not carry out large-scale production.
By retrieval, (on March 31st, 2004 authorizes to have found Chinese patent " manufacture craft of fresh-keeping milk sector (tippet) ", patent announcement number: CN1143622C), the preparation method of a kind of breast fan of this patent disclosure, be characterized in that the yoghourt pulp mix and blend adding 15% ~ 30% in fresh milk obtains, the leavening that it uses is from the lactic acid bacteria in Yoghourt.It has improvement to a certain degree compared with the sour soup spontaneous fermentation in traditional zymotic, but the product of Yoghourt are verified, the stability of newborn pectinid taste has a huge impact, even if the Yoghourt of same quality also can cause contained viable lactic acid bacteria amount unstable because of the change of the various factors such as processing, transport, storage, therefore, the lactic acid bacteria that the method uses is limited by the quality of Yoghourt, and be difficult to the uniformity and the stability that keep breast fan finished product, and large-scale production can not be carried out.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, specific probiotic lactobacillus lactose fermenters is utilized to produce the biological nature of lactic acid, there is provided a kind of probiotic lactobacillus as the fan-shaped cheese-making method of bamboo of leavening, this preparation method accurately can control the sweat of breast fan, the uniformity of maintenance breast fan finished product and stability, large-scale promotion can be used for newborn modernization industrial production of fanning.
The present invention is achieved through the following technical solutions:
Probiotic lactobacillus, as the fan-shaped cheese-making method of bamboo of leavening, is characterized in that: preparation method is specially:
(1) sterilization and fermentation
By raw milk pasteurize 15 seconds ~ 30 minutes under 65.5 ~ 71 DEG C of temperature conditions, take out, be cooled to 30.5 ~ 31.5 DEG C, be incorporated as the calcium chloride of raw milk gross weight 0.11 ~ 0.2%, inoculate specific probiotic lactobacillus, inoculum concentration is the 1-5% of raw milk gross weight, cultivation and fermentation in the constant incubator being placed in 35.5-39 DEG C, described specific probiotic lactobacillus is a kind of in Lactobacillus casei or Lactobacillus helveticus or lactobacillus bulgaricus or streptococcus thermophilus or wherein two kinds and two or more mixtures;
(2) curdled milk is formed
During the fermentation, when the pH value of detection raw milk reaches 5.8-6.2, be incorporated as the renin of raw milk gross weight 0.01 ~ 0.02%, static to forming curdled milk after mixing fast;
(3) granular curd is formed
Become by formed curd cutting size to be the grumeleuse of 1-3cm3, stir gently, get rid of whey, form granular curd;
(4) breast fan thin slice is formed
Granular curd is placed in 65-80 DEG C of hot water blanching drawing and forming, forms the translucent breast fan thin slice with good ductility and draftability of long 30-40em, wide 7-10cm, thick 0.4-0.8mm;
(5) obtained finished product
After air-dry for the airing under normal temperature of translucent breast fan thin slice, i.e. obtained breast fan finished product.
Preferably, described raw milk is the processed goods of mammiferous milk or mammal milk.
Preferably, described specific probiotic lactic acid bacterium leavening agent is liquid or powdery.
Advantage of the present invention and good effect are that the present invention uses specific probiotic lactobacillus as acidogenic fermentation agent, instead of the natural fermentating method in traditional handicraft or use Yoghourt to make leavening, these specific probiotic lactobacillus have good stability, process of manufacture is made to be easy to control, add uniformity and the stability of breast fan finished product, be convenient to large-scale industrial production; The present invention is improved existing manufacture craft, adds specific probiotic lactobacillus as acidogenic fermentation agent, improves the bioactive polysaccharide in breast fan and polypeptides matter; Because specific probiotic lactobacillus can produce a large amount of active functional materials, thus further increase the health care of breast fan.
Detailed description of the invention
The present invention is described in further detail by following examples, but following examples the technology contents that describes be illustrative, instead of determinate, protection scope of the present invention should do not limited to according to this.
Embodiment 1
Probiotic lactobacillus is as the fan-shaped cheese-making method of bamboo of leavening, and its step is as follows:
(1) sterilization and fermentation
Fresh milk 3L is poured in fermentation tank as raw milk, pasteurize 30 minutes under the temperature conditions of 65.5 DEG C, taking-up is cooled to 31.5 DEG C, the calcium chloride being incorporated as raw milk gross weight 0.11% mixes, and add liquid Lactobacillus casei 2%, fermented and cultured fermentation in the constant incubator being placed in 37 DEG C;
(2) curdled milk is formed
During the fermentation, when the pH value of detection raw milk reaches 6.0, be incorporated as the renin of raw milk gross weight 0.01%, static until form the fine and smooth tough and tensile curdled milk of quality after rapid stirring mixing:
(3) granular curd is formed
Become by curd cutting size to be the grumeleuse of 2cm3, stir gently, get rid of whey, form granular curd; (4) breast fan thin slice is formed
Granular curd is placed in 75 DEG C of hot water blanching drawing and formings, forms long 30-40cm, wide 7 ~ 10em, the translucent breast fan thin slice with good ductility and draftability of thick 0.4 ~ 0.8mm;
(5) obtained finished product
By air-dry for the airing under normal temperature of translucent breast fan thin slice, i.e. obtained breast fan.
Embodiment 2
Probiotic lactobacillus is as the fan-shaped cheese-making method of bamboo of leavening, and its step is as follows:
(1) sterilization and fermentation
Fresh milk 20L is put in plate type heat exchanger as raw milk, pasteurize 15 second under 75 DEG C of temperature conditions, fermentation tank is injected after frozen water is cooled to rapidly 32 DEG C, the calcium chloride being incorporated as raw milk gross weight 0.15% mixes, and add powdery cheese lactobacillus 1%, fermented and cultured fermentation in the constant incubator being placed in 37 DEG C;
(2) curdled milk is formed
During the fermentation, when the pH value of detection raw milk reaches 6.0, be incorporated as the renin of raw milk gross weight 0.01%, static to forming the fine and smooth tough and tensile curdled milk of quality after rapid stirring mixing;
(3) granular curd is formed
Become by curd cutting size to be the grumeleuse of 2cm3, stir gently, get rid of whey, form granular curd;
(4) breast fan thin slice is formed
Granular curd is placed in 70 DEG C of hot water blanching drawing and formings, forms long 30-40em, wide 7 ~ 10cm, the translucent breast fan thin slice with good ductility and draftability of thick 0.4-0.8mm;
(5) obtained finished product
By air-dry for the airing under normal temperature of translucent breast fan thin slice, i.e. obtained breast fan.
Embodiment 3
Probiotic lactobacillus is as the fan-shaped cheese-making method of bamboo of leavening, and its step is as follows:
(1) sterilization and fermentation
Raw milk reconstituted milk 2L is poured in fermentation tank as raw milk, pasteurize 15 second under 75 DEG C of temperature conditions, taking-up is cooled to 32 DEG C, the calcium chloride being incorporated as raw milk gross weight 0.1% mixes, and add liquid Lactobacillus helveticus liquid 3%, fermented and cultured fermentation in the constant incubator being placed in 40 DEG C;
(2) curdled milk is formed
During the fermentation, when the pH value of detection raw milk reaches 5.9, be incorporated as the renin of raw milk gross weight 0.01%, static to forming the fine and smooth tough and tensile curdled milk of quality after rapid stirring mixing;
(3) granular curd is formed
Become by curd cutting size to be the grumeleuse of 2cm3, stir gently, get rid of whey, form granular curd;
(4) breast fan thin slice is formed
Granular curd is placed in 65 DEG C of hot water blanching drawing and formings, forms long 30-40cm, wide 7 ~ 10cm, the translucent breast fan thin slice with good ductility and draftability of thick 0.4-0.8mm;
(5) obtained finished product
By air-dry for the airing under normal temperature of translucent breast fan thin slice, i.e. obtained breast fan.
In the present invention, raw milk can adopt the milk of the ox comprised in mammal, horse, sheep and camel, also the processed goods of above-mentioned mammal milk can be used, these processed goods are liquid milk, milk powder and the reconstituted milk be processed into by above-mentioned mammal milk, above-mentioned liquid milk comprises full-cream, degreasing, partially skimmed type liquid milk according to fat content, and above-mentioned milk powder comprises full-cream, degreasing, partially skimmed type milk powder according to fat content.
In the present invention, kind as the specific probiotic lactobacillus of leavening comprises Lactobacillus casei, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus, in use can use two kinds and two or more mixtures in a kind of or above-mentioned bacterial classification in above-mentioned bacterial classification.Meanwhile, above-mentioned specific probiotic lactobacillus can be processed into as required is that liquid starter or direct putting type bacterium powder leavening are with easy to use.
The above is only preferred embodiment of the present invention, and be not restriction the present invention being made to other form, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the Equivalent embodiments of equivalent variations.But everyly do not depart from technical solution of the present invention content, any simple modification, equivalent variations and the remodeling done above embodiment according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.
Claims (3)
1. utilize probiotic lactobacillus to make a method for the fan-shaped cheese of bamboo as leavening, it is characterized in that: preparation method is specially:
(1) sterilization and fermentation
By raw milk pasteurize 15 seconds ~ 30 minutes under 65.5 ~ 71 DEG C of temperature conditions, take out, be cooled to 30.5 ~ 31.5 DEG C, be incorporated as the calcium chloride of raw milk gross weight 0.11 ~ 0.2%, inoculate specific probiotic lactobacillus, inoculum concentration is the 1-5% of raw milk gross weight, cultivation and fermentation in the constant incubator being placed in 35.5-39 DEG C, described specific probiotic lactobacillus is a kind of in Lactobacillus casei or Lactobacillus helveticus or lactobacillus bulgaricus or streptococcus thermophilus or wherein two kinds and two or more mixtures;
(2) curdled milk is formed
During the fermentation, when the pH value of detection raw milk reaches 5.8-6.2, be incorporated as the renin of raw milk gross weight 0.01 ~ 0.02%, static to forming curdled milk after mixing fast;
(3) granular curd is formed
Become by formed curd cutting size to be the grumeleuse of 1-3cm3, stir gently, get rid of whey, form granular curd;
(4) breast fan thin slice is formed
Granular curd is placed in 65-80 DEG C of hot water blanching drawing and forming, forms the translucent breast fan thin slice with good ductility and draftability of long 30-40em, wide 7-10cm, thick 0.4-0.8mm;
(5) obtained finished product
After air-dry for the airing under normal temperature of translucent breast fan thin slice, i.e. obtained breast fan finished product.
2. probiotic lactobacillus according to claim 1 is as the fan-shaped cheese-making method of bamboo of leavening, it is characterized in that: described raw milk is the processed goods of mammiferous milk or mammal milk.
3. probiotic lactobacillus according to claim 1 and 2 is as the fan-shaped cheese-making method of bamboo of leavening, it is characterized in that: described specific probiotic lactic acid bacterium leavening agent is liquid or powdery.
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| CN201310698899.4A CN104719494A (en) | 2013-12-18 | 2013-12-18 | Method for using probiotic lactic acid bacteria as fermentation agent to produce bamboo fan-shaped cheese |
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| CN201310698899.4A CN104719494A (en) | 2013-12-18 | 2013-12-18 | Method for using probiotic lactic acid bacteria as fermentation agent to produce bamboo fan-shaped cheese |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962497A (en) * | 2017-02-27 | 2017-07-21 | 陕西理工学院 | A kind of preparation method of selenium-rich cheese |
| CN106982934A (en) * | 2017-03-24 | 2017-07-28 | 云南农业大学 | A kind of family breast fan standardized production workshop and production technology |
| CN107897389A (en) * | 2017-11-09 | 2018-04-13 | 云南乍甸乳业有限责任公司 | A kind of preparation method of probiotics selenium-rich cheese |
| CN108782752A (en) * | 2018-03-21 | 2018-11-13 | 石河子大学 | A kind of prebiotic flavor yoghourt piece |
| CN115736025A (en) * | 2022-10-28 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | High-quality cheese based on reconstituted milk fermentation technology and preparation method thereof |
-
2013
- 2013-12-18 CN CN201310698899.4A patent/CN104719494A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962497A (en) * | 2017-02-27 | 2017-07-21 | 陕西理工学院 | A kind of preparation method of selenium-rich cheese |
| CN106982934A (en) * | 2017-03-24 | 2017-07-28 | 云南农业大学 | A kind of family breast fan standardized production workshop and production technology |
| CN107897389A (en) * | 2017-11-09 | 2018-04-13 | 云南乍甸乳业有限责任公司 | A kind of preparation method of probiotics selenium-rich cheese |
| CN108782752A (en) * | 2018-03-21 | 2018-11-13 | 石河子大学 | A kind of prebiotic flavor yoghourt piece |
| CN115736025A (en) * | 2022-10-28 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | High-quality cheese based on reconstituted milk fermentation technology and preparation method thereof |
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Application publication date: 20150624 |