CN105123964A - Buffalo cheese and preparation method thereof - Google Patents
Buffalo cheese and preparation method thereof Download PDFInfo
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- CN105123964A CN105123964A CN201510606783.2A CN201510606783A CN105123964A CN 105123964 A CN105123964 A CN 105123964A CN 201510606783 A CN201510606783 A CN 201510606783A CN 105123964 A CN105123964 A CN 105123964A
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Abstract
The invention discloses buffalo cheese and a preparation method thereof. In the prior art, whey is required to be removed during cheese making, and whey contains whey protein with a relatively high physiological value, so that the biological value of cheese is lower than whole-milk protein. By adopting the technology provided by the invention for producing cheese, whey is not discharged, so that the protein nutritional value of the cheese is increased.
Description
Technical field
The present invention relates to milk food technology field, particularly relate to a kind of buffalo cheese and preparation method thereof.
Background technology
Cheese (cheese, cheese) be with breast and (or) dairy products for raw material, add or do not add auxiliary material, through sterilization, curdled milk, separation or the not maturation be processed into of sepg whey, fermentation or azymic or jejune product.Cheese is a kind of nutritious nourishing food, it not only contains the amino acid composition of nutrient balance, also multiplely to biorgan's metabolism in human body, there is the functional polypeptide of special role containing rarely in other foods, especially containing the organic phosphoric acid casein contributing to calcium uptake of high concentration, all there is supplementary function to the loss of calcium in the growth of child's bone and old human body.Cheese structural state is fine and closely woven, easier than former breast digested.
The feature of buffalo milk is that milk is of fine quality, and mellow in taste is nutritious, and the content of its butter oil, protein and dry is 7.5%, 5% and about 18%, compared with Fresian, is respectively 2 times of black-and-white flower milk, 1.6 times and 1.5 times.Be most appropriate to upgrowth and development of children and anti-ageing, the zinc in buffalo milk, iron, calcium content are also far above black-and-white flower milk.Cheese is that milk warp is concentrated, and the dairy produce of fermentation, it eliminates moisture a large amount of in milk substantially, remains the essential part of wherein high nutritive value, is described as " gold " in dairy products.
The production technology of Italian cheese is fresh water sterilization of milk, inoculating starter, renin (1g/100kg buffalo milk ferments 120 minutes), sepg whey, heat-preservation fermentation, shaping, salt marsh soak, refrigerate to obtain Italian cheese.The consumption of this technique leavening is 2-3g/100kg buffalo milk, and the pre-acidified time is 30-40 minute; Renin consumption is lg/100kg buffalo milk, and fermentation time is 120 minutes.This technique total fermentation time is longer, and energy resource consumption is comparatively large, and obtained buffalo cheese is not easy to popular acceptance.
The buffalo owning amount position in Guangxi ranks first in the country, and due to the disparate development of dairy industry in China, Guangxi still belongs to scarce milk area, and therefore in developing organic agriculture in Guangxi milk industry, particularly the dairy products processing of buffalo milk has important economic implications and social effect.
Summary of the invention
The object of this invention is to provide a kind of buffalo cheese and preparation method thereof, adopt technology of the present invention to produce cheese, can not discharge whey, the nutrient protein which enhancing cheese is worth.
The preparation method of a kind of buffalo cheese of the present invention, is achieved through the following technical solutions, specifically comprises the steps:
1) pre-treatment: after getting the sterilizing of fresh water milk, control temperature 45-50 DEG C, pH4.0-5.0, add the mixed enzyme of lactase and invertase composition than 0.05-0.1 according to zymolyte, the weight ratio of lactase and invertase is 2:1, enzymolysis time 2-3 hour, go out enzyme, cooling;
2) pre-acidified: to step 1) obtain enzymolysis after add leavening in the buffalo milk that cools and carry out pre-acidified, obtain yoghurt;
3) caseous fermentation: to step 2) add renin in the yoghurt that obtains, stir, fermentation, obtains ziega;
4) cut: cutting step 3) ziega that obtains, at 38-42 DEG C of bottom fermentation 2-2.5 hour, obtain milk solid;
5) shaping: by step 4) the milk solid blanching that obtains stretches, shaping, obtains shaping cheese;
6) salt dipping: by step 5) the shaping cheese that obtains is placed in salt solution and soaks, take out, obtain buffalo cheese.
Step 1 of the present invention) described in the preferred pasteurization of sterilizing.
Step 2) described in the preferred streptococcus thermophilus of leavening, lactobacillus bulgaricus, lactobacillus acidophilus, any mixture of one or more in Lactobacillus casei and Bifidobacterium.
Described pre-acidified, preferably add leavening according to the ratio of 4-5g/100kg (buffalo milk), pre-acidified temperature is 41-43 DEG C, and the pre-acidified time is 20-30 minute.
Step 3) described in the preferred calf rennet of renin, addition according to the ratio of 1.5-2g/100kg (buffalo milk), ferment at preferred 41-43 DEG C, 50-60 minute.
Step 5) described in the blanching hot water preferably milk solid being placed in 95-98 DEG C that stretches stir shaping.
Step 6) in, soak in described salt solution, the mass concentration of preferably brine is 10-20%, soaks 1-3 hour.
The invention still further relates to the buffalo cheese adopting above-mentioned preparation method to obtain.
Compared with prior art, advantage of the present invention:
1, in prior art, owing to needing to remove whey in cheese-making, whey is the lactalbumin of tiring containing higher physiology, therefore, the biological value of cheese will lower than total milk proteins, adopt technology of the present invention to produce cheese, can not discharge whey, the nutrient protein which enhancing cheese is worth.
2, the present invention adopts lactase and invertase to obtain hydrolyzed whey protein liquid, lactase to decompose whey, and Main Function makes lactose hydrolysis be glucose and galactolipin.Invertase is generally the beta-D-fructofuranose glycosidic bond hydrolysis in catalysis non-reducing sugar, and catalysing sucrose hydrolysis generates glucose and fructose, and seldom use in lactose hydrolysis, the discomposing effect of invertase to lactose is not obvious.But the present invention finds, lactase is only used to carry out hydrolyzing lactoalbumin, then high performance liquid chromatography-electron spray-mass spectrum (HPLC-ESI-MS) GC-MS is adopted to measure the molecular weight of lactalbumin hydrolysate, hydrolysate mainly concentrates in 14 absworption peaks, the lactalbumin hydrolysate molecular weight distribution obtained is continuous print, molecular weight concentrates between 600-1400Da mostly, and most of peptide is distributed in below 1000Da.And adding along with invertase, record lactalbumin hydrolysate molecular weight between 300-1000Da, and most of peptide is distributed in below 800Da.Use the complex enzyme of lactase and invertase composition to carry out hydrolyzing lactoalbumin, there is good effect.
3, prior art, in the process making cheese, the casein of cow's milk is condensed, and whey is discharged, and therefore contains more liposoluble vitamin in cheese, and water soluble vitamin major part is discharged with whey.Adopt method of the present invention, water-soluble vitamin content is more than 2 times of prior art.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Embodiment 1:
A preparation method for buffalo cheese, specifically comprises the steps:
1) pre-treatment: after getting fresh water milk pasteurization, control temperature 45 DEG C, pH4.0, add the mixed enzyme of lactase and invertase composition than 0.05 according to zymolyte, the weight ratio of lactase and invertase is 2:1, enzymolysis time 3 hours, and go out enzyme, cooling;
2) pre-acidified: to step 1) obtain enzymolysis after add leavening streptococcus thermophilus in the buffalo milk that cools and carry out pre-acidified, leavening is added according to the ratio of 4g/100kg (buffalo milk), pre-acidified temperature is 41-43 DEG C, and the pre-acidified time is 20 minutes, obtains yoghurt;
3) caseous fermentation: to step 2) add calf rennet, addition according to the ratio of 1.5g/100kg (buffalo milk) in the yoghurt that obtains, stir, at 41-43 DEG C, ferment 60 minutes, obtain ziega;
4) cut: cutting step 3) ziega that obtains, 38-42 DEG C of bottom fermentation 2 hours, obtain milk solid;
5) shaping: by step 4) the milk solid blanching that obtains stretches, and the hot water being placed in 95-98 DEG C stirs shaping, obtains shaping cheese;
6) salt dipping: by step 5) to be placed in mass concentration be that 10% salt solution soaks 3 hours for the shaping cheese that obtains, take out, obtain buffalo cheese.
Embodiment 2:
A preparation method for buffalo cheese, specifically comprises the steps:
1) pre-treatment: after getting fresh water milk pasteurization, control temperature 50 DEG C, pH4.5, add the mixed enzyme of lactase and invertase composition than 0.1 according to zymolyte, the weight ratio of lactase and invertase is 2:1, enzymolysis time 2 hours, and go out enzyme, cooling;
2) pre-acidified: to step 1) obtain enzymolysis after add leavening lactobacillus bulgaricus in the buffalo milk that cools, the mixture of lactobacillus acidophilus carries out pre-acidified, leavening is added according to the ratio of 5g/100kg (buffalo milk), pre-acidified temperature is 41-43 DEG C, the pre-acidified time is 25 minutes, obtains yoghurt;
3) caseous fermentation: to step 2) add calf rennet, addition according to the ratio of 2g/100kg (buffalo milk) in the yoghurt that obtains, stir, at 41-43 DEG C, ferment 50 minutes, obtain ziega;
4) cut: cutting step 3) ziega that obtains, 38-42 DEG C of bottom fermentation 2.5 hours, obtain milk solid;
5) shaping: by step 4) the milk solid blanching that obtains stretches, and the hot water being placed in 95-98 DEG C stirs shaping, obtains shaping cheese;
6) salt dipping: by step 5) to be placed in mass concentration be that 15% salt solution soaks 2 hours for the shaping cheese that obtains, take out, obtain buffalo cheese.
Embodiment 3:
A preparation method for buffalo cheese, specifically comprises the steps:
1) pre-treatment: after getting fresh water milk pasteurization, control temperature 48 DEG C, pH5.0, add the mixed enzyme of lactase and invertase composition than 0.08 according to zymolyte, the weight ratio of lactase and invertase is 2:1, enzymolysis time 3 hours, and go out enzyme, cooling;
2) pre-acidified: to step 1) obtain enzymolysis after add leavening lactobacillus acidophilus in the buffalo milk that cools, the mixture of Lactobacillus casei and Bifidobacterium carries out pre-acidified, leavening is added according to the ratio of 5g/100kg (buffalo milk), pre-acidified temperature is 41-43 DEG C, the pre-acidified time is 30 minutes, obtains yoghurt;
3) caseous fermentation: to step 2) add calf rennet, addition according to the ratio of 1.5g/100kg (buffalo milk) in the yoghurt that obtains, stir, at 41-43 DEG C, ferment 60 minutes, obtain ziega;
4) cut: cutting step 3) ziega that obtains, 38-42 DEG C of bottom fermentation 2 hours, obtain milk solid;
5) shaping: by step 4) the milk solid blanching that obtains stretches, and the hot water being placed in 95-98 DEG C stirs shaping, obtains shaping cheese;
6) salt dipping: by step 5) to be placed in mass concentration be that 20% salt solution soaks 1 hour for the shaping cheese that obtains, take out, obtain buffalo cheese.
Claims (3)
1. a preparation method for buffalo cheese, is characterized in that, comprises the steps:
1) pre-treatment: after getting the sterilizing of fresh water milk, control temperature 45-50 DEG C, pH4.0-5.0, add the mixed enzyme of lactase and invertase composition than 0.05-0.1 according to zymolyte, the weight ratio of lactase and invertase is 2:1, enzymolysis time 2-3 hour, go out enzyme, cooling;
2) pre-acidified: to step 1) obtain enzymolysis after add leavening in the buffalo milk that cools and carry out pre-acidified, obtain yoghurt;
3) caseous fermentation: to step 2) add renin in the yoghurt that obtains, stir, fermentation, obtains ziega;
4) cut: cutting step 3) ziega that obtains, at 38-42 DEG C of bottom fermentation 2-2.5 hour, obtain milk solid;
5) shaping: by step 4) the milk solid blanching that obtains stretches, shaping, obtains shaping cheese;
6) salt dipping: by step 5) the shaping cheese that obtains is placed in salt solution and soaks, take out, obtain buffalo cheese.
2. the preparation method of a kind of buffalo cheese according to claim 1, is characterized in that: step 2) described in leavening be any mixture of one or more in streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium.
3. the buffalo cheese that obtains of preparation method described in claim 1 or 2.
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| CN201510606783.2A CN105123964A (en) | 2015-09-22 | 2015-09-22 | Buffalo cheese and preparation method thereof |
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| CN201510606783.2A CN105123964A (en) | 2015-09-22 | 2015-09-22 | Buffalo cheese and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100015725A1 (en) * | 2021-09-20 | 2023-03-20 | Maros S R L | DELACTOSED MOZZARELLA WITH MIXED COW AND BUFFALO MILK |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236557A (en) * | 1998-04-24 | 1999-12-01 | 卡夫食品有限公司 | Highly flavored cheese product and method for producing same |
| CN1891061A (en) * | 2005-06-17 | 2007-01-10 | 卡夫食品集团公司 | Cultured dairy products and methods of manufacture |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN101744058A (en) * | 2009-12-23 | 2010-06-23 | 山东得益乳业有限公司 | A kind of method for making of functional cheese |
| CN102793018A (en) * | 2012-08-30 | 2012-11-28 | 广西灵山百强水牛奶乳业有限公司 | Buffalo milk cheese and production method thereof |
| CN103283856A (en) * | 2013-06-14 | 2013-09-11 | 广西壮族自治区水牛研究所 | Preparation method of buffalo milk pickled ripened cheese |
-
2015
- 2015-09-22 CN CN201510606783.2A patent/CN105123964A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236557A (en) * | 1998-04-24 | 1999-12-01 | 卡夫食品有限公司 | Highly flavored cheese product and method for producing same |
| CN1891061A (en) * | 2005-06-17 | 2007-01-10 | 卡夫食品集团公司 | Cultured dairy products and methods of manufacture |
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN101744058A (en) * | 2009-12-23 | 2010-06-23 | 山东得益乳业有限公司 | A kind of method for making of functional cheese |
| CN102793018A (en) * | 2012-08-30 | 2012-11-28 | 广西灵山百强水牛奶乳业有限公司 | Buffalo milk cheese and production method thereof |
| CN103283856A (en) * | 2013-06-14 | 2013-09-11 | 广西壮族自治区水牛研究所 | Preparation method of buffalo milk pickled ripened cheese |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100015725A1 (en) * | 2021-09-20 | 2023-03-20 | Maros S R L | DELACTOSED MOZZARELLA WITH MIXED COW AND BUFFALO MILK |
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Application publication date: 20151209 |
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