CN104719495B - A kind of soft cheese containing whole milk powder and soya-bean milk and preparation method thereof - Google Patents
A kind of soft cheese containing whole milk powder and soya-bean milk and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to dairy produce production technical field, a kind of preparation method of not discharging whey cheese is disclosed.In order to shorten the technical process of complexity and avoid nutrients in breast --- the loss of whey, present invention whole milk powder and soya-bean milk are that main development of raw materials goes out a kind of soft cheese preparation method of not discharging whey.Applicant has found that if, by soya-bean milk, namely what is often called soymilk powder substitutes the natural dairy products typically used, then without discharging whey, can also obtain good, the in good taste cheese product of character, obtained product has and Quark Cheese Manufacture after trial-production（Quark cheese）, farmer cheese（Cottage cheese）Deng the similar local flavor of fresh soft cheese and texture, surfacing is smooth, and quality is fine and smooth, and no whey is separated out, and the sense organ stay in grade within the shelf-life.
Description
Technical field
The invention belongs to dairy produce production technical field, more particularly to it is a kind of it is new it is good in taste containing whole milk powder and
Fresh soft cheese of soya-bean milk and preparation method thereof.
Background technology
Cheese is also known as cheese, is the fine work in breast, is described as the pearl on dairy industry imperial crown.Cheese be with cow's milk, cream,
The mixture of partly skimmed milk, buttermilk or these products is raw material, through curdled milk and fresh prepared by sepg whey or be fermented into
Ripe dairy products.Product without fermenting-ripening referred to as fresh cheese after being made, through the product that lengthy fermentation is ripe and is made
Referred to as aged cheese.Most of aged cheese is that fermentation time is longer, and lactoprotein and butter oil degree of hydrolysis are higher, and its local flavor is strong
And stimulate, compatriots are not easily accepted by.But fresh soft cheese is that between Yoghourt and ripe hard cheese, its local flavor is gently accorded with
The taste of compatriots is closed, fresh soft cheese receives cheese for China consumer facilitation, therefore to fresh soft cheese
Developmental research turn into dairy products production technical field study hotspot.
The technological process of production of traditional fresh soft cheese includes the pre-treatment of raw milk（Filtering, thermal sterilization, adjustment acid
Degree）Engineering, the forming process of curdled milk, the exclusion of whey（Cut demulsification, sepg whey, the remaining whey of squeezing extrusion）Engineering,
The engineerings such as shaping, wherein the exclusion engineering of especially whey is that curdled milk is carried out into cutting so that whey is oozed out, then heating is stirred,
By the wheys draining oozed out, most further the remaining whey do not oozed out in ziega is extruded through processes such as squeezings afterwards, the behaviour
Bother, activity time is long, and in order to which the yield for improving cheese needs accuracy.And the special cheesemaking line of needs,
Numerous using equipment, floor space is big, and investment is big.In addition, cheese byproduct --- whey is a kind of more special byproduct,
It has higher nutritive value, i.e. lactose, lactalbumin, mineral matter, water soluble vitamin, micro fatty and casein etc.
About 50% milk composition is all discharged by whey, and cheese is as the concentrated product of fresh milk, and it is dry that about 10kg fresh milks could produce 1kg
Junket, thus its cost and price directly limit consumption of the people to cheese far above fresh milk and other dairy products.
Analysis needs to discharge the soft cheese of whey in the prior art, and it has the disadvantage will very have nutritious whey funeral
Lose, for the mouthfeel of product, nutrition is made that and greatly sacrificed, this is very unscientific, it is necessary to which discharge whey one is big
Reason is that the preparing raw material milk of cheese is often using the former breast of animal either reconstituted milk, if not discharging whey, such product
Shape can be poor, prevented from caking etc., is a very big defect for large-scale processing.
The content of the invention
In order to shorten the technical process of complexity and avoid nutrients in breast --- the loss of whey, present invention whole milk powder
It is that main development of raw materials goes out a kind of soft cheese preparation method of not discharging whey with soya-bean milk.Applicant has found after trial-production, such as
Soya-bean milk, namely what is often called soymilk powder are substituted the natural dairy products typically used by fruit, then without discharging whey, can also obtain character
Good, in good taste cheese product, obtained product has and Quark Cheese Manufacture（Quark cheese）, farmer cheese（Cottage
cheese）Deng the similar local flavor of fresh soft cheese and texture, surfacing is smooth, and quality is fine and smooth, and no whey is separated out, and is protecting
Sense organ stay in grade in the matter phase.In addition, special storage facilities is not needed as the whole-fat milk powder and soybean of primary raw material, can be normal
Temperature storage more than half a year is limited unlike liquid material is newborn by temperature and time of storage, therefore can flexible arrangement production.Due to production
Product are not required to discharging whey and shorten grumeleuse cumbersome in traditional handicraft and the separation engineering of whey, shorten technological process and when
Between, reduce production equipment, reduction floor space and investment.
Whole milk powder is added to 40 DEG C or so pure by the present inventor according to a certain percentage in R＆D process
Powder water weight ratio certain proportion among water（Such as 2:3）, stirring makes it be dissolved in the water, and adjusts acidity, adds renin
Curdled milk, is attempted in the case where not cutting demulsification, being not excluded for whey, makes fresh cheese, it is possible to find what this mode was produced
Some weak points of cheese.First, ziega tangent plane resulting after curdled milk is rough, enters dispute sense in obvious powder
Shape；Secondly, the distinctive taste smell of whole-fat milk powder is too dense on local flavor, lacks the local flavor of cheese；In addition, in cold storage procedure whey
It is a small amount of to separate out, and powdery mouthfeel increase.Inventor considers that the soya-bean milk for enjoying " vegetable milk " laudatory title is cheap, and soybean is contained again
The nutritional ingredients such as albumen, soybean lecithin, isoflavones, soyasaponins, dietary fiber, potassium, magnesium, multiple water-soluble vitamin and
Physiological activator.Attempt to the emulsification of the naturally occurring emulsifying agents such as the soybean protein in soya-bean milk, soybean lecithin and stabilizer, hold
Water, stable effect show to improve the discharging whey in the not mouthfeel of discharging whey fresh soft cheese, quality, and cold storage procedure
As.Pure water is substituted with soya-bean milk, whole milk powder is added in soya-bean milk according to a certain percentage, makes its uniform dissolution wherein, is adjusted
Make the mixing breast that dry matter content is about 40%.And by sterilization, adjust acidity, and the process such as curdled milk, it is lubricious to obtain entrance,
Tongue sense is fine and smooth, no powdery sense, and no whey is separated out within the shelf-life, the not discharging whey milkpea for having similar traditional fresh cheese local flavor
Mixed type soft cheese.
A kind of soft cheese of present invention production, it is characterised in that be made up of following raw material：
Mixing breast, calcium chloride, lactic acid starter or citric acid, renin containing whole milk powder and soya-bean milk.
Foregoing soft cheese, it is characterised in that：
Soya-bean milk is that, except raw meat soya-bean milk, the preparing raw material except raw meat soya-bean milk includes soybean, sodium acid carbonate, water；
The mixing breast is dissolved in proportion with whole milk powder except being made in raw meat soya-bean milk, described to mix newborn dry matter
Amount percentage composition is 35-50%；
The whole milk powder is that whole milk powder 3000-5000 parts by weight are removed with the weight proportion except raw meat soya-bean milk, calcium chloride
Raw meat soya-bean milk 7000-5000 parts by weight, calcium chloride 1-5 parts by weight；
The lactic acid starter (or substituting with citric acid), the part by weight of renin are that lactic acid starter 100-200 is heavy
Measure part (or citric acid 20-40 parts by weight), renin 0.2-1 parts by weight.
Foregoing soft cheese, it is characterised in that：
The dry biomass percentage composition of the mixing breast is 35%-50%；
The whole milk powder is with removing raw meat soya-bean milk, the weight proportion of calcium chloride is, the parts by weight of whole milk powder 4000, except raw meat soya-bean milk
6000 parts by weight, the parts by weight of calcium chloride 2；
The lactic acid starter（Or substitute with citric acid）, renin part by weight be, the parts by weight of lactic acid starter 100
（Or the parts by weight of citric acid 30）, the parts by weight of renin 0.2.
The production method of foregoing soft cheese, it is characterised in that comprise the following steps：
（1) preparation of raw meat soya-bean milk is removed：
Soybeans soaking：It is soaked in after selected soybean is eluriated in water, sodium salt is added during immersion to reduce beany flavor；
Defibrination is filtered：After the sodium-salt aqueous solution that soybean surface is cleaned with clear water, appropriate pure water, grinding, filtering are added.
Add 300ml pure water in per the soaked soybean of 100g, ground using fiberizer, fill in row with grinder ancillary filter afterwards
Filtering, takes filtrate；
Heat slurrying：Filtrate after filtering is heated to 90-95 DEG C, and keeps 10min to remove injurious factor, further
Beany flavor is removed, obtained slurries are to remove raw meat soya-bean milk；
（2）The preparation of raw material mixing breast：
The whole milk powder that 7000-5000 parts by weight remove addition 3000-5000 parts by weight in raw meat soya-bean milk is stirred, and heating is stirred
Mix several minutes, make milk powder uniform dissolution, uniform raw material mixing breast can be obtained；
（3）The improvement of mixed curdling solidity：
1-5 parts of CaCl are added in 10000 parts by weight mixing breast2, with anhydrous CaCl2Form addition, or will be foregoing
The CaCl of parts by weight2The solution addition of percentage by weight 10% is made；
（4）The acidity adjustment of mixing breast：
Use the two ways of direct acid adding method or fermentation and acid method to select one to adjust acidity, be using direct acid adding method
Addition 20-30 parts by weight of lemon acid in every 10000 parts by weight mixing breast（First it is configured to 10% aqueous solution）, or using fermentation
Produce acid system and add 100-200 parts by weight mixed type lactic acid bacteria fermenting agents in 10000 parts by weight mixing breast, in 35-42 DEG C of fermentation
15-30min, adjusts its pH and reaches 5-6；
（5）The formation of cheese curd of raw material mixing breast；
0.2-1 parts by weight renins are added in every 10000 parts by weight mixing breast, after stirring, packing container are sub-packed in
It is interior, then it is statically placed under the conditions of 35-42 DEG C, places 20-40min, forms curdled milk；
（6）Cooling, the storage of cheese：
Finished product after formation of cheese curd can cool down 30-60min at 15-25 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
The production method of foregoing soft cheese, it is characterised in that：
Heating slurrying filtrate in the step 1 is heated to 92 DEG C；
In step 2 4000 weight are added except the part by weight of raw meat soya-bean milk and whole milk powder is removed in raw meat soya-bean milk for 6000 parts by weight
Part whole milk powder；
In step 32 parts of anhydrous CaCl are added in 10000 parts by weight mixing breast2Or by the CaCl of aforementioned weight2System
Solution into percentage by weight 10% is added；
150 parts by weight mixed type lactic acid bacterias hair is added in 10000 parts by weight mixing breast using fermentation and acid method in step 4
Ferment agent, ferment 30min at 42 DEG C, adjusts its pH and reaches between 5-6；
The concrete scheme of step 5 is to add 0.4 parts by weight renin in every 10000 parts by weight mixing breast, after stirring,
It is sub-packed in packing container, is then statically placed under the conditions of 40 DEG C, place 40min, forms curdled milk；
Finished product after the specifically formation of cheese curd of step 6 can cool down 60min at 15 DEG C, then be transferred to low-temperature cold-storage refrigeration guarantor
Deposit.
The production method of foregoing soft cheese, it is characterised in that：
Mixed type lactic acid bacteria fermenting agent in the step 4 is weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus
Mixing；
Renin in the step 5 is that the renin for being more than or equal to 100000U with vigor is made into matter with pure water in advance
Measure the solution of percentage concentration 2%.
Filtrate in the step 1, can add a certain amount of cysteine so that except raw meat, specific addition can be every
1000ml filtrates add 0.1-0.6g cysteines.
In the method for the present invention, specifically ensureing that soya-bean milk is really extremely important step except raw meat, the soya-bean milk for having fishy smell is used
It is not all right in the cheese product of the production present invention, in general, the step such as foregoing heating removes most of fishy smell enough
Material, ensure that and be normally applied, and the present invention before except the application of the next step of raw meat soya-bean milk, can also increase under the premise of this
Plus certain step application soya-bean milk to ensure without fishy smell property.
When soybean grinds broken in the presence of water, lipoxygenase can be catalyzed rapidly oxygen molecule oxidation containing it is suitable, along 1
, the unrighted acid and its fatty acid ester of 42 pentadienes generate hydroperoxides intermediate, then form a series of volatility
The compounds such as aldehyde, alcohol, ketone, produce serious beany flavor.
In soybeans soaking link above, it is soaked in after can selected soybean be eluriated in hot water, sodium is added during immersion
Salt is to reduce beany flavor；Here hot water can be 50-90 hot water, can select according to specific needs, it is however generally that, here
Hot water temperature it is higher, it is better that beany flavor is removed, but soy proteinaceous solubility and recovery rate are relatively low.
For abovementioned steps（1）In obtained slurries, can also contain following steps：It is mixed with a certain amount of ether
Extraction is closed, by fishy smell extracting substances that may be present in slurries into ether, then high-efficient liquid phase color spectral test is carried out, to determine
Definitely remove fishy smell.The proportioning of slurries and ether can be that 300ml slurries match somebody with somebody 100-500ml ether.
Can carry out a certain or several material for producing beany flavor in the inspection of foregoing high performance liquid chromatography
Determine, if being not above a certain interval, approve the product free from beany flavor, the material can produce beany flavor
One or more in aldehydes, alcohols, ketone, esters, furans, hydro carbons, specifically can by raw soybeans batch and kind
Depending on, for imported soybean, main fishy smell material here can be ethyl vinyl ketone, for domestic soybean, can be with
It is n-hexyl aldehyde, n-hexyl aldehyde acid, n-hexyl alcohol, 2- hexenes aldehydic acid, 2- hexenoic aldehydes, 2-amyl furan, benzaldehyde, 3- espeletons etc..
The milk powder soya-bean milk mixed type soft cheese that the present invention is provided, due to be not required to discharging whey eliminate traditional fresh soft do
The exclusion engineering of whey most complicated in junket, keeps all nutritional ingredients and the active material in raw milk again.So as to significantly
Increase the yield and quality of cheese, not only environmental protection but also reduction cheesemaking cost, had high economic value.
Brief description of the drawings
The production technological process of Fig. 1 not discharging whey soft cheeses of the invention.1 is except the preparation of raw meat soya-bean milk, 2 is mixed for raw material
The preparation of breast is closed, 3 be the improvement of mixed curdling solidity, and 4 be the acidity adjustment of mixing breast, and 5 be the formation of cheese curd of raw material mixing breast,
6 be the cooling and storage of cheese.
Embodiment
The present invention is further illustrated with reference to the accompanying drawings and detailed description, and following instance is merely to illustrate this
Invention is not for restriction the scope of the present invention.
Embodiment 1：
A kind of soft cheese is produced, is made up of following raw material：
Mixing breast, calcium chloride, citric acid, renin containing whole milk powder and soya-bean milk；
Soya-bean milk is that, except raw meat soya-bean milk, the preparing raw material except raw meat soya-bean milk includes soybean, sodium salt, water；
The mixing breast is dissolved in proportion with whole milk powder except being made in raw meat soya-bean milk, described to mix newborn dry matter
It is 35% to measure percentage composition；
The whole milk powder is with removing raw meat soya-bean milk, the weight proportion of calcium chloride is, the parts by weight of whole milk powder 3000, except raw meat soya-bean milk
7000 parts by weight, the parts by weight of calcium chloride 1；
The citric acid, the part by weight of renin be, the parts by weight of citric acid 20, the parts by weight of renin 0.2.
The production method of foregoing soft cheese comprises the following steps：
（1) preparation of raw meat soya-bean milk is removed：
Soybeans soaking：It is soaked in after selected soybean is eluriated in 50 DEG C of water, sodium salt is added during immersion to reduce beany flavor；
Defibrination is filtered：After the sodium-salt aqueous solution that soybean surface is cleaned with clear water, appropriate pure water, grinding, filtering are added.
Add 300ml pure water in per the soaked soybean of 100g, ground using fiberizer, fill in row with grinder ancillary filter afterwards
Filtering, takes filtrate, per 1000ml filtrates addition 0.1g cysteines；
Heat slurrying：Filtrate after filtering is heated to 90 DEG C, and keeps 10min to remove injurious factor, is further removed
Beany flavor is removed, obtained slurries are to remove raw meat soya-bean milk；
With a certain amount of ether hybrid extraction, by fishy smell extracting substances that may be present in slurries into ether, then enter
Row high-efficient liquid phase color spectral test, 300ml slurries are extracted with 100ml ether；
In the inspection of foregoing high performance liquid chromatography, the fishy smell material of inspection is ethyl vinyl ketone, in high-efficient liquid phase color
Spectral test is not higher than the ethyl vinyl ketone detection limit of 0.20 μ g/L concentration, then it is assumed that without fishy smell material；
It is analytical column, methanol to select SHIMADZU Shim-pack FC-ODS posts (75 mm × 4.6mm, 3 μm)（A）With
0.1% formic acid (B) makees mobile phase, 0.2 mL of flow velocity/min, 40.0 DEG C of column temperature.Using gradient elution:0~2 min, 20%~
95% A;2.0~2.01 min, 95%~20%A;2.01~11.0 min, 20% A；
（2）The preparation of raw material mixing breast：
7000 parts by weight stir except the whole milk powder that 3000 parts by weight are added in raw meat soya-bean milk, several minutes of heating stirring,
Make milk powder uniform dissolution, uniform raw material mixing breast can be obtained；
（3）The improvement of mixed curdling solidity：
1 parts by weight CaCl is added in 10000 parts by weight mixing breast2, with anhydrous CaCl2Form addition；
（4）The acidity adjustment of mixing breast：
Direct acid adding method is used to adjust acidity, is that every 10000 parts by weight mix in breast and add 20 using direct acid adding method
Parts by weight of lemon acid, adjusts its pH and reaches 5.5；
（5）The formation of cheese curd of raw material mixing breast：
0.2 parts by weight renin is added in every 10000 parts by weight mixing breast, renin is to be more than or equal to 100000 with vigor
U renin water in advance is made into the solution of mass percentage concentration 2%, after stirring, and is sub-packed in packing container, then
It is statically placed under the conditions of 40 DEG C, places 40min, forms curdled milk；
（6）Cooling, the storage of cheese：
Finished product after formation of cheese curd can cool down 30min at 15 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
Embodiment 2：
A kind of soft cheese is produced, is made up of following raw material：
Mixing breast, calcium chloride, citric acid, renin containing whole milk powder and soya-bean milk；
Soya-bean milk is that, except raw meat soya-bean milk, the preparing raw material except raw meat soya-bean milk includes soybean, sodium acid carbonate, water；
The mixing breast is dissolved in proportion with whole milk powder except being made in raw meat soya-bean milk, described to mix newborn dry matter
It is 40% to measure percentage composition；
The whole milk powder is with removing raw meat soya-bean milk, the weight proportion of calcium chloride is, the parts by weight of whole milk powder 4000, except raw meat soya-bean milk
6000 parts by weight, the parts by weight of calcium chloride 2；
The citric acid, the part by weight of renin be, the parts by weight of citric acid 30, the amount part of renin 0.5.
The production method of foregoing soft cheese comprises the following steps：
（1) preparation of raw meat soya-bean milk is removed：
Soybeans soaking：It is soaked in after selected soybean is eluriated in 60 DEG C of water, sodium salt is added during immersion to reduce beany flavor；
Defibrination is filtered：After the sodium-salt aqueous solution that soybean surface is cleaned with clear water, appropriate pure water, grinding, filtering are added.
Add 350ml pure water in per the soaked soybean of 100g, ground using fiberizer, fill in row with grinder ancillary filter afterwards
Filtering, takes filtrate, per 1000ml filtrates addition 0.2g cysteines；
Heat slurrying：Filtrate after filtering is heated to 91 DEG C, and keeps 15min to remove injurious factor, is further removed
Beany flavor is removed, obtained slurries are to remove raw meat soya-bean milk；
With a certain amount of ether hybrid extraction, by fishy smell extracting substances that may be present in slurries into ether, then enter
Row high-efficient liquid phase color spectral test, 300ml slurries are extracted with 200ml ether；
In the inspection of foregoing high performance liquid chromatography, the fishy smell material of inspection is 3- espeletons, in high performance liquid chromatography
Examine the 3- espeleton detection limits for being not higher than 0.15 μ g/L concentration, then it is assumed that without fishy smell material；
It is analytical column, methanol to select SHIMADZU Shim-pack FC-ODS posts (75 mm × 4.6mm, 3 μm)（A）With
0.1% formic acid (B) makees mobile phase, 0.2 mL of flow velocity/min, 40.0 DEG C of column temperature.Using gradient elution:0~2 min, 20%~
95% A;2.0~2.01 min, 95%~20%A;2.01~11.0 min, 20% A.
（2）The preparation of raw material mixing breast：
6000 parts by weight stir except the whole milk powder that 4000 parts by weight are added in raw meat soya-bean milk, several minutes of heating stirring,
Make milk powder uniform dissolution, uniform raw material mixing breast can be obtained；
（3）The improvement of mixed curdling solidity：
2 parts by weight CaCl are added in 10000 parts by weight mixing breast2, with anhydrous CaCl2Form addition；
（4）The acidity adjustment of mixing breast：
Direct acid adding method is used to adjust acidity, is that every 10000 parts by weight mix in breast and add 30 using direct acid adding method
Parts by weight of lemon acid, adjusts its pH and reaches 5.5；
（5）The formation of cheese curd of raw material mixing breast：
0.5 parts by weight renin is added in every 10000 parts by weight mixing breast, renin is to be more than or equal to 110000 with vigor
U renin water in advance is made into the solution of mass percentage concentration 1.5%, after stirring, and is sub-packed in packing container, so
After be statically placed under the conditions of 36 DEG C, place 27min, formed curdled milk；
（6）Cooling, the storage of cheese：
Finished product after formation of cheese curd can cool down 30min at 16 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
Embodiment 3
A kind of soft cheese is produced, is made up of following raw material：
Mixing breast, calcium chloride, lactic acid starter, renin containing whole milk powder and soya-bean milk；
Soya-bean milk is that, except raw meat soya-bean milk, the preparing raw material except raw meat soya-bean milk includes soybean, sodium salt, water；
The mixing breast is dissolved in proportion with whole milk powder except being made in raw meat soya-bean milk, described to mix newborn dry matter
It is 45% to measure percentage composition；
The whole milk powder is with removing raw meat soya-bean milk, the weight proportion of calcium chloride is, the parts by weight of whole milk powder 4500, except raw meat soya-bean milk
5500 parts by weight, the parts by weight of calcium chloride 3；
The lactic acid starter, the part by weight of renin be, the parts by weight of lactic acid starter 120, the amount part of renin 0.6.
The production method of foregoing soft cheese comprises the following steps：
（1) preparation of raw meat soya-bean milk is removed：
Soybeans soaking：It is soaked in after selected soybean is eluriated in 70 DEG C of water, sodium salt is added during immersion to reduce beany flavor；
Defibrination is filtered：After the sodium-salt aqueous solution that soybean surface is cleaned with clear water, appropriate pure water, grinding, filtering are added.
Add 380ml pure water in per the soaked soybean of 100g, ground using fiberizer, fill in row with grinder ancillary filter afterwards
Filtering, takes filtrate, per 1000ml filtrates addition 0.3g cysteines；
Heat slurrying：Filtrate after filtering is heated to 92 DEG C, and keeps 15min to remove injurious factor, is further removed
Beany flavor is removed, obtained slurries are to remove raw meat soya-bean milk；
With a certain amount of ether hybrid extraction, by fishy smell extracting substances that may be present in slurries into ether, then enter
Row high-efficient liquid phase color spectral test, 300ml slurries are extracted with 300ml ether；
In the inspection of foregoing high performance liquid chromatography, the fishy smell material of inspection is 2- hexene aldehydic acid, in high performance liquid chromatography
Examine the 2- hexene aldehydic acid detection limits for being not higher than 0.15 μ g/L concentration, then it is assumed that without fishy smell material；
It is analytical column, phenmethylol to select SHIMADZU Shim-pack FC-ODS posts (75 mm × 4.6mm, 3 μm)（A）
Make mobile phase, 0.2 mL of flow velocity/min, 40.0 DEG C of column temperature with 0.1% benzoic acid (B).Using gradient elution:0~2 min,
20%~95% A;2.0~2.01 min, 95%~20%A;2.01~11.0 min, 20% A；
（2）The preparation of raw material mixing breast：
5500 parts by weight stir except the whole milk powder that 4500 parts by weight are added in raw meat soya-bean milk, several minutes of heating stirring,
Make milk powder uniform dissolution, uniform raw material mixing breast can be obtained；
（3）The improvement of mixed curdling solidity：
3 parts by weight CaCl are added in 10000 parts by weight mixing breast2, with the CaCl of mass percent 10%2The shape of solution
Formula is added；
（4）The acidity adjustment of mixing breast：
120 parts by weight mixed type lactic acid bacteria fermenting agents are added in 10000 parts by weight mixing breast using fermentation and acid method, are
Weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus mixing, ferment 27min at 37 DEG C, adjusts its pH and reaches 5.7；
（5）The formation of cheese curd of raw material mixing breast：
0.6 parts by weight renin is added in every 10000 parts by weight mixing breast, renin is to be more than or equal to 110000 with vigor
U renin water in advance is made into the solution of mass percentage concentration 1.5%, after stirring, and is sub-packed in packing container, so
After be statically placed under the conditions of 36 DEG C, place 27min, formed curdled milk；
（6）Cooling, the storage of cheese：
Finished product after formation of cheese curd can cool down 30min at 17 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
Embodiment 4
A kind of soft cheese is produced, is made up of following raw material：
Mixing breast, calcium chloride, lactic acid starter, renin containing whole milk powder and soya-bean milk；
Soya-bean milk is that, except raw meat soya-bean milk, the preparing raw material except raw meat soya-bean milk includes soybean, sodium salt, sodium bicarbonate aqueous solution, water；
The mixing breast is dissolved in proportion with whole milk powder except being made in raw meat soya-bean milk, described to mix newborn dry matter
It is 50% to measure percentage composition；
The whole milk powder is with removing raw meat soya-bean milk, the weight proportion of calcium chloride is, the parts by weight of whole milk powder 5000, except raw meat soya-bean milk
5000 parts by weight, the parts by weight of calcium chloride 4；
The lactic acid starter, citric acid, the part by weight of renin be, the parts by weight of lactic acid starter 150, renin
0.7 amount part.
The production method of foregoing soft cheese comprises the following steps：
（1) preparation of raw meat soya-bean milk is removed：
Soybeans soaking：It is soaked in after selected soybean is eluriated in 80 DEG C of water, sodium salt is added during immersion to reduce beany flavor；
Defibrination is filtered：After the sodium-salt aqueous solution that soybean surface is cleaned with clear water, appropriate pure water, grinding, filtering are added.
Add 400ml pure water in per the soaked soybean of 100g, ground using fiberizer, fill in row with grinder ancillary filter afterwards
Filtering, takes filtrate, per 1000ml filtrates addition 0.5g cysteines；
Heat slurrying：Filtrate after filtering is heated to 92 DEG C, and keeps 18min to remove injurious factor, is further removed
Beany flavor is removed, obtained slurries are to remove raw meat soya-bean milk；
With a certain amount of ether hybrid extraction, by fishy smell extracting substances that may be present in slurries into ether, then enter
Row high-efficient liquid phase color spectral test, 300ml slurries are extracted with 500ml ether；
In the inspection of foregoing high performance liquid chromatography, the fishy smell material of inspection is n-hexyl aldehyde acid, in high performance liquid chromatography inspection
Test the sour detection limit of n-hexyl aldehyde of not higher than 0.10 μ g/L concentration, then it is assumed that without fishy smell material；
It is analytical column, phenmethylol to select SHIMADZU Shim-pack FC-ODS posts (75 mm × 4.6mm, 3 μm)（A）
Make mobile phase, 0.2 mL of flow velocity/min, 40.0 DEG C of column temperature with 0.1% benzoic acid (B).Using gradient elution:0~2 min,
20%~95% A;2.0~2.01 min, 95%~20%A;2.01~11.0 min, 20% A；
（2）The preparation of raw material mixing breast：
5000 parts by weight stir except the whole milk powder that 5000 parts by weight are added in raw meat soya-bean milk, several minutes of heating stirring,
Make milk powder uniform dissolution, uniform raw material mixing breast can be obtained；
（3）The improvement of mixed curdling solidity：
4 parts by weight CaCl are added in 10000 parts by weight mixing breast2, with the CaCl of mass percent 10%2The shape of solution
Formula is added；
（4）The acidity adjustment of mixing breast：
150 parts by weight mixed type lactic acid bacteria fermenting agents are added in 10000 parts by weight mixing breast using fermentation and acid method, are
Weight 2:1 lactobacillus bulgaricus and streptococcus thermophilus mixing, ferment 30min at 38 DEG C, adjusts its pH and reaches 5.9；
（5）The formation of cheese curd of raw material mixing breast：
0.7 parts by weight renin is added in every 10000 parts by weight mixing breast, renin is to be more than or equal to 120000 with vigor
U renin water in advance is made into the solution of mass percentage concentration 1.2%, after stirring, and is sub-packed in packing container, so
After be statically placed under the conditions of 40 DEG C, place 30min, formed curdled milk；
（6）Cooling, the storage of cheese：
Finished product after formation of cheese curd can cool down 30min at 18 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.This
The involved constituent of invention and preparation method can be adjusted accordingly according to embodiment, but can not be protected beyond the invention
Protect scope.
Claims (2)
1. a kind of production method of soft cheese, it is characterised in that
Its soft cheese produced, mixing breast, calcium chloride, lactic acid starter or citric acid of the raw material containing whole milk powder and soya-bean milk,
Renin；Soya-bean milk is that, except raw meat soya-bean milk, the preparing raw material except raw meat soya-bean milk includes soybean, sodium acid carbonate, water；
The mixing breast is dissolved in proportion with whole milk powder except being made in raw meat soya-bean milk, described to mix newborn dry biomass hundred
It is 40% to divide content；
Comprise the following steps：
(1) preparation of raw meat soya-bean milk is removed：
Soybeans soaking：It is soaked in after selected soybean is eluriated in water, sodium acid carbonate is added during immersion to reduce beany flavor；
Defibrination is filtered：After the sodium bicarbonate aqueous solution that soybean surface is cleaned with clear water, add 300ml in the soaked soybean of every 100g
Pure water, ground using fiberizer, fill in capable filtering with grinder ancillary filter afterwards, take filtrate；
Heat slurrying：Filtrate after filtering is heated to 90-95 DEG C, and keeps 10min to remove injurious factor, is further removed
Beany flavor, obtained slurries are to remove raw meat soya-bean milk；
(2) preparation of raw material mixing breast：
The whole milk powder that 5000-7000 parts by weight remove addition 3000-5000 parts by weight in raw meat soya-bean milk stirs, and heating stirring makes
Milk powder uniform dissolution, obtains uniform raw material mixing breast；
(3) improvement of mixed curdling solidity：
0.5-5 parts of CaCl are added in 10000 parts by weight mixing breast2, with anhydrous CaCl2Form addition, or by aforementioned weight
The CaCl of part2The solution addition of percentage by weight 10% is made；
(4) the acidity adjustment of breast is mixed：
Use the two ways of direct acid adding method or fermentation and acid method to select one to adjust acidity, be every using direct acid adding method
Addition 20-40 parts by weight of lemon acid in 10000 parts by weight mixing breast, or mixed using fermentation and acid method in 10000 parts by weight
100-200 parts by weight mixed type lactic acid bacteria fermenting agents are added in breast, ferment 15-30min at 35-42 DEG C, adjusts its pH and reaches 5-
6；The mixed type lactic acid bacteria fermenting agent is weight 1:1 lactobacillus bulgaricus and streptococcus thermophilus mixing；
(5) formation of cheese curd of raw material mixing breast：
The renin water in advance for being more than or equal to 100000U with vigor is made into the solution of mass percentage concentration 2%, and renin is made
0.1-1 parts by weight rennin solns are added in solution, every 10000 parts by weight mixing breast, after stirring, packing container are sub-packed in
It is interior, then it is statically placed under the conditions of 35-42 DEG C, places 20-40min, forms curdled milk；
(6) cooling, the storage of cheese：
Finished product after formation of cheese curd cools down 30-60min at 15-25 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
2. a kind of production method of soft cheese as claimed in claim 1, it is characterised in that：
Heating slurrying filtrate in the step 1 is heated to 92 DEG C；
Part by weight in step 2 except raw meat soya-bean milk and whole milk powder is complete except 4000 parts by weight are added in raw meat soya-bean milk for 6000 parts by weight
Fat milk powder；
In step 32 parts of anhydrous CaCl are added in 10000 parts by weight mixing breast2；
150 parts by weight mixed type lactobacillus-fermenteds are added in 10000 parts by weight mixing breast using fermentation and acid method in step 4
Agent, ferment 30min at 36 DEG C, adjusts its pH and reaches 5.5；
The concrete scheme of step 5 is to add 0.5 parts by weight rennin solns in every 10000 parts by weight mixing breast, after stirring,
It is sub-packed in packing container, is then statically placed under the conditions of 40 DEG C, place 40min, forms curdled milk；
Step 6 is specifically that finished product after formation of cheese curd cools down 60min at 15 DEG C, then to be transferred to low-temperature cold-storage stored refrigerated.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2180171C2 (en) * | 1999-11-29 | 2002-03-10 | Северо-Кавказский государственный технический университет | Cheese production method |
| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN103039628A (en) * | 2012-12-31 | 2013-04-17 | 天津科技大学 | High-fat animal milk cream cheese and preparation method thereof |
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2015
- 2015-03-16 CN CN201510113472.2A patent/CN104719495B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2180171C2 (en) * | 1999-11-29 | 2002-03-10 | Северо-Кавказский государственный технический университет | Cheese production method |
| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN103039628A (en) * | 2012-12-31 | 2013-04-17 | 天津科技大学 | High-fat animal milk cream cheese and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 新鲜软质豆乳干酪的研制;唐民民等;《乳业科学与技术》;20120930;第35卷(第5期);摘要、第1.1、1.2小节、第2节 * |
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