CN105341156A - Industrial processing method of dried milk cakes - Google Patents
Industrial processing method of dried milk cakes Download PDFInfo
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- CN105341156A CN105341156A CN201410405751.1A CN201410405751A CN105341156A CN 105341156 A CN105341156 A CN 105341156A CN 201410405751 A CN201410405751 A CN 201410405751A CN 105341156 A CN105341156 A CN 105341156A
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Abstract
The invention discloses an industrial processing method of dried milk cakes. The method comprises the following steps: heating raw milk to 85-100DEG C; adding a sufficient amount of an acid solution capable of coagulating caseins in the raw milk; and keeping the temperature in a range of 80-100DEG C for at least 1min. Compared with traditional production technologies of the dried milk cakes, the method disclosed in the invention has the advantages of process simplification, shortening of the product processing time, and allows the produced dried milk cakes to be different from dried milk cakes made through the traditional technologies in quality, flavor and mouthfeel.
Description
Technical field
The present invention relates to technical field of processing dairy products.More specifically, a kind of industrial process of dried milk cake is related to.
Background technology
Dried milk cake is a kind of traditional national food.The micro-acid of taste or micro-sweet, frankincense is strong, direct-edible, also can be processed into delicious dish, as hot candied dried milk cake.Herdsman is steeped usually into milk tea, with milk film, parched rice in the lump food, not only quenches one's thirst but also allay one's hunger, simultaneously rich in nutritive value.Protein in dried milk cake is based on casein, content higher (>=30%), amino acid ratio balances, and digestibility is close to 100%, and containing more essential amino acid, document is pointed out: in dried milk cake, essential amino acid content accounts for the 36.10%-37.75% of total amino acid content.The iron of dried milk cake, zinc, calcium, phosphorus content are abundant equally, and absorptivity is higher in the gastrointestinal tract.Therefore, dried milk cake is the good source that human body supplements good protein and multiple element.
The processing of dried milk cake is produced based on herdsman's self-control or individual workship, comprising: ripe dried milk cake and raw milk's bean curd two kinds.Ripe dried milk cake is boiling the remaining milk slurry of skin on boiled milk, or milk slag remaining after extracting butter, naturally places several days, treats that it ferments.When milk slurry or milk slag condense into block, with gauze, unnecessary moisture filter is fallen.Then by solid portion, in pot, slow fire boils, and endures while stir, until it is agglomerating to adhere, die-filling while hot.And raw milk's bean curd first ferments fresh milk, make its souring, pour infusion in pot into, milk slurry just becomes processed bean curd shape, and then in gauze, extruding is anhydrated point, die-filling shaping.But no matter be that ripe dried milk cake or raw milk's bean curd all need spontaneous fermentation, usual winter needs 2-3 days, and summer needs 12-15 hour, complex process and length consuming time.Add that the microorganism species in former milk, in environment is complicated, spontaneous fermentation terminal is difficult to determine, each batch of curdled milk structure is different, causes the amount of discharging whey also thereupon different, final products are difficult to reach certain level and remain stable, particularly product special flavour, mouthfeel and quality; Open process and extensive spontaneous fermentation cause microorganism in product to be difficult to be controlled.Chinese patent application CN102100258A is improved in traditional dried milk cake production technology, commercial fermentation agent is introduced, the production of the similar Cheddar of technological process, and product quality has had remarkable improvement and remained stable, but Product Process is still loaded down with trivial details.
In sum, there is following defect in current dried milk cake technology of preparing: (1) traditional processing technology is complicated, the cycle is long; (2) product quality is difficult to stablize; (3) single, the coarse mouthfeel of local flavor and quality loose; (4) miscellaneous bacteria is difficult to control; This be dried milk cake cannot industrialization, large-scale production main cause.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of industrial process of dried milk cake.The method is compared with the traditional processing technology of dried milk cake, simplify the technical process such as spontaneous fermentation, discharging whey, whipping stretching, directly processed by acid solution curdled casein, shorten the process time of product, produce the dried milk cake that quality, local flavor and mouthfeel are all different from traditional handicraft.
For solving the problems of the technologies described above, the present invention adopts following technical proposals:
The invention provides a kind of industrial process of dried milk cake, the method comprises the following steps:
(1) raw milk is heated to 85 DEG C-100 DEG C;
(2) acid solution being enough to make coagulation of casein in raw milk is added;
(3) 80 DEG C-100 DEG C are maintained the temperature at, at least 1min.
The present invention proposes to utilize isoelectric points of proteins precipitinogen to manage suitability for industrialized production dried milk cake first, because caseic isoelectric point pI=4.6, when pH value arrives the isoelectric point of protein, net charge is 0, will produce sedimentation.In usual diary product process, need to prevent casein coagulative precipitation.But the present invention exactly utilizes this principle, it is different that present inventor finds that the dried milk cake produced by said method is all prepared from existing method in quality, local flavor and mouthfeel.
Further, isoelectric points of proteins precipitation is closely related with temperature, and raw milk is first heated to 85 DEG C-100 DEG C by the present invention, on the one hand, raised temperature can expand pH scope during casein precipitate, such as, when temperature reaches 70 DEG C, all can there is deposited phenomenon in pH value between 3.0-5.5.Temperature raises and casein can be made more easily to condense, float and unite.Add same pH acid solution, after raw milk heats up, acid solution consumption can be fewer than consumption when not heating up; Meanwhile, select the pH value of acid solution lower, so its consumption is fewer; On the other hand, heat up the object that can reach raw milk sterilization.Add rapidly the low ph value acid solution being enough to make coagulation of casein in raw milk subsequently, observe coagulation of casein, floating, until when obviously can see flaxen whey liquid, stop adding acid solution.This acid solution adjustment raw milk pH value, while realizing casein precipitate, introduces the flavor substance in acid solution, thus improves product special flavour.Finally maintain the temperature at 80 DEG C-100 DEG C, at least 1min.Allow the abundant sex change of casein, aggegation, floating, shrink, unite, comparatively crucial on the impact of final products quality.
In certain some detailed description of the invention of the present invention, in step (3), temperature retention time is preferably 5-15min.The pH value of described acid solution is preferably 2.5-4.6, is more preferably 3.5-4.0.
In addition, in order to make the quality of final products more tight, preferably, said method also comprises after step (3): be cooled to 60 DEG C-80 DEG C, loads mould, under 3-8bar condition, squeezes at least 30min, preferred 5-10h.
In the present invention, described acid solution comprise that fermentation yogurt is clear, one or more in organic acid, verjuice and sour vegetable juice.
Wherein, described fermentation yogurt comprises clearly raw milk through spontaneous fermentation or add the clear or lactoalbumin soln of the yogurt of ferment-fermented generation through spontaneous fermentation or to add the yogurt of ferment-fermented generation clear.
Described organic acid comprise in citric acid, malic acid, tartaric acid, lactic acid and acetic acid one or more.
Described verjuice comprise fresh squeezing verjuice, spontaneous fermentation verjuice and add in the verjuice of ferment-fermented generation one or more.
Described sour vegetable juice comprise Fresh Vegetable Juice, natural fermented sourdough vegetable juice and add in the sour vegetable juice of ferment-fermented generation one or more.
The leavening that the present invention uses in preparation acid solution process is the conventional bacterial classification in this area, such as, comprise one or more in streptococcus thermophilus (Streptococcusthermophilus), Lactobacillus delbrueckii (Lactobacillusdelbrueckii), Lactobacillus helveticus (Lactobacillushelveticus), Lactobacillus plantarum (Lactobacillusplantarum), Bifidobacterium (Bifidobacterium), Lactococcus lactis (Lactococcuslactis) and saccharomycete (Yeast).
In the present invention, described raw milk comprises fresh cow's milk or sheep breast, or one or more in skimmed milk, partly skimmed milk, rare cream, serum butter and buttermilk.
Beneficial effect of the present invention is as follows:
Compare traditional handicraft, the present invention simplifies production technology, the technical process that previous curdled milk, discharging whey (cutting), whipping stretch all is saved, and the shortening production and processing time improves production efficiency greatly.Adding of acid solution improves the local flavor of dried milk cake, and the reservation of fat makes products taste fine and smooth.Temperature retention time after coagulation of casein, and the squeezing step increased in some embodiments can allow product quality tight.The controllability of technological parameter improves greatly, makes product with stable quality; The efficient combination of 2 temperature and times, can kill most microorganisms, miscellaneous bacteria obtained and effectively controls.
Accompanying drawing explanation
Fig. 1 embodiment 1 production technological process.
Detailed description of the invention
In order to be illustrated more clearly in the present invention, below in conjunction with preferred embodiment, the present invention is described further.It will be appreciated by those skilled in the art that specifically described content is illustrative and nonrestrictive, should not limit the scope of the invention with this below.
Embodiment 1
The preparation that fermentation yogurt is clear:
Lactogenesis is placed in spontaneous fermentation under room temperature, after coagulation of casein whey is separated out naturally, retains the whey liquid (pH value is at 3.5-4.5) of separating out for subsequent use.Or use WPC WPC80 configuration quality mark to be the whey liquid of 4%, ambient temperatare is put, allow the microorganism in environment particularly lactic acid bacteria fall into whey liquid, acid is produced in spontaneous fermentation, and to make yogurt clear (pH value 4.0-4.35) for subsequent use.
The preparation of dried milk cake:
Little for cow's milk fire is simmered, milk temperature rise to 98 DEG C, until when having the sign of boiling, it is clear to add yogurt prepared by said method, until coagulation of casein, float, start phenomenon of uniting, and when obviously seeing flaxen whey liquid, stop adding yogurt clearly, continue heating and boil 15 minutes, until the casein floated tightens agglomerating, stop heating, just can pull grumeleuse during temperature to 60 DEG C-80 DEG C out and load gauze 6bar and squeeze and become block in 5 hours, after vacuum packaging, be finished product.Residual whey liquid, cooling, ambient temperatare are put, and spontaneous fermentation is for subsequent use.Production technology as shown in Figure 1.
Embodiment 2
Configuration pH value be 3.5 lactic acid, sodium lactate cushioning liquid for subsequent use.By cow's milk heating water bath, during milk temperature to 90 DEG C, add rapidly lactic acid cushioning liquid.Until coagulation of casein, float, start phenomenon of uniting, and when obviously seeing flaxen whey liquid, stop adding lactic acid cushioning liquid, continue heating-up temperature to 95 DEG C, and keeping 10min, the casein of floating tightens agglomerating, stops heating, just can pull grumeleuse during temperature to 60 DEG C-80 DEG C out to load gauze 7bar to squeeze 3.5h shaping, after vacuum packaging, be finished product.Residual whey liquid purposes, also can deep processing or separately make purposes as embodiment 1.
Embodiment 3
Fresh Lemon is for subsequent use after cleaning filter residue of squeezing the juice.By cow's milk heating water bath, during milk temperature to 95 DEG C, add rapidly the lemon juice of pH=4.2.Until coagulation of casein, float, start phenomenon of uniting, and when obviously seeing flaxen whey liquid, stop adding lemon juice, maintain the temperature at more than 85 DEG C, 30min, the casein of floating tightens agglomerating, stops heating, just can load gauze 5bar during temperature to 60 DEG C-80 DEG C to squeeze 10h and become block, after vacuum packaging, be finished product.Residual whey liquid purposes, also can deep processing or separately make purposes as embodiment 1.
Embodiment 4
Repeat embodiment 1, its difference is: pulled out by grumeleuse, is placed in gauze, drains residual whey, shaping without the need to squeezing.
Embodiment 5
The dried milk cake prepared by embodiment 1-4 and existing product carry out the detection of physical and chemical index, the results are shown in Table shown in 1: the dried milk cake product that the dried milk cake protein in embodiment, fat content are produced apparently higher than traditional handicraft, compare the dried milk cake that traditional handicraft is produced, dried milk cake quality in embodiment is tight, delicate mouthfeel, has good local flavor.
Table 1 dried milk cake physical and chemical index testing result
Dried milk cake microbiological indicator testing result is shown in Table 2: the dried milk cake mould in embodiment, saccharomycete content < 10CFU/g, and dried milk cake mould, saccharomycete that traditional handicraft is produced exceed provincial standard.The efficient combination of 2 temperature and times, makes miscellaneous bacteria obtain and effectively controls.This technique is obviously better than traditional handicraft in control of microorganisms.
Table 2 dried milk cake microbiological indicator testing result
Dried milk cake surface viscosity, hardness, shearing test result are in shown in table 3, table 4 and table 5, and experimental result shows: the dried milk cake product that the dried milk cake matter structure in embodiment and traditional handicraft are produced has significant difference.
Table 3 dried milk cake surface viscosity test result
Note: subscript lowercase represents significant difference (P<0.05), Duncan ' Test
Table 4 dried milk cake hardness test result
Note: subscript lowercase represents significant difference (P<0.05), Duncan ' Test
The table 5 dried milk cake property sheared test result
Note: subscript lowercase represents significant difference (P<0.05), Duncan ' Test
Obviously; the above embodiment of the present invention is only for example of the present invention is clearly described; and be not the restriction to embodiments of the present invention; for those of ordinary skill in the field; can also make other changes in different forms on the basis of the above description; here cannot give exhaustive to all embodiments, every belong to technical scheme of the present invention the apparent change of extending out or variation be still in the row of protection scope of the present invention.
Claims (10)
1. an industrial process for dried milk cake, is characterized in that, the method comprises the following steps:
(1) raw milk is heated to 85 DEG C-100 DEG C;
(2) acid solution being enough to make coagulation of casein in raw milk is added;
(3) 80 DEG C-100 DEG C are maintained the temperature at, at least 1min.
2. industrial process according to claim 1, is characterized in that, the pH value of described acid solution is 2.5-4.6, is preferably 3.5-4.0.
3. industrial process according to claim 1, is characterized in that, in step (3), temperature retention time is 5-15min.
4. industrial process according to claim 1, is characterized in that, described method also comprises after step (3): be cooled to 60 DEG C-80 DEG C, loads mould, under 3-8bar condition, squeezes at least 30min, is preferably 5-10h.
5. industrial process according to claim 1, is characterized in that, described acid solution comprises that fermentation yogurt is clear, one or more in organic acid, verjuice and sour vegetable juice.
6. industrial process according to claim 5, it is characterized in that, described fermentation yogurt comprises clearly raw milk through spontaneous fermentation or add the clear or lactoalbumin soln of the yogurt of ferment-fermented generation through spontaneous fermentation or to add the yogurt of ferment-fermented generation clear.
7. industrial process according to claim 5, is characterized in that, described organic acid comprise in citric acid, malic acid, tartaric acid, lactic acid and acetic acid one or more.
8. industrial process according to claim 5, is characterized in that, described verjuice comprise fresh squeezing verjuice, spontaneous fermentation verjuice and add in the verjuice of ferment-fermented generation one or more; Described sour vegetable juice comprise Fresh Vegetable Juice, natural fermented sourdough vegetable juice and add in the sour vegetable juice of ferment-fermented generation one or more.
9. the industrial process according to claim 6 or 8, is characterized in that, described leavening comprise in streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus plantarum, Bifidobacterium, Lactococcus lactis and saccharomycete one or more.
10. industrial process according to claim 1, is characterized in that, described raw milk comprises fresh cow's milk or sheep breast, or one or more in skimmed milk, partly skimmed milk, rare cream, serum butter and buttermilk.
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| CN201410405751.1A CN105341156A (en) | 2014-08-18 | 2014-08-18 | Industrial processing method of dried milk cakes |
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| CN201410405751.1A CN105341156A (en) | 2014-08-18 | 2014-08-18 | Industrial processing method of dried milk cakes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088767A (en) * | 2022-05-30 | 2022-09-23 | 锡林郭勒职业学院 | High-fat type milk tofu and preparation method thereof |
| CN116555114A (en) * | 2023-05-17 | 2023-08-08 | 内蒙古农业大学 | Ferment and application thereof, milk bean curd and preparation method thereof |
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| CN102100258A (en) * | 2010-12-22 | 2011-06-22 | 内蒙古伊利实业集团股份有限公司 | Low-fat milk curd and preparation method thereof |
| CN102783521A (en) * | 2012-08-27 | 2012-11-21 | 南京财经大学 | Preparation method for flower, fruit and vegetable juice dried milk cake |
| CN103549023A (en) * | 2013-11-15 | 2014-02-05 | 吉林省农业科学院 | Method for quickly producing traditional cow milk solids |
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2014
- 2014-08-18 CN CN201410405751.1A patent/CN105341156A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100258A (en) * | 2010-12-22 | 2011-06-22 | 内蒙古伊利实业集团股份有限公司 | Low-fat milk curd and preparation method thereof |
| CN102783521A (en) * | 2012-08-27 | 2012-11-21 | 南京财经大学 | Preparation method for flower, fruit and vegetable juice dried milk cake |
| CN103549023A (en) * | 2013-11-15 | 2014-02-05 | 吉林省农业科学院 | Method for quickly producing traditional cow milk solids |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088767A (en) * | 2022-05-30 | 2022-09-23 | 锡林郭勒职业学院 | High-fat type milk tofu and preparation method thereof |
| CN116555114A (en) * | 2023-05-17 | 2023-08-08 | 内蒙古农业大学 | Ferment and application thereof, milk bean curd and preparation method thereof |
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Effective date of registration: 20170120 Address after: 010110 Jinshan Road, Jinshan Development Zone, the Inner Mongolia Autonomous Region, Hohhot, No. 1 Applicant after: Inner Mongolia Yili Industry Group Co., Ltd. Applicant after: Inner Mongolia Dairy Technology Research Institute Co., Ltd. Address before: 010110 Jinshan Road, Jinshan Development Zone, the Inner Mongolia Autonomous Region, Hohhot, No. 1 Applicant before: Inner Mongolia Yili Industry Group Co., Ltd. |
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