CN105557917A - Cheese pie and preparation method thereof - Google Patents

Abstract

The invention provides a formula of a cheese pie. The cheese pie adopting the formula is mainly prepared from the following components in percentage: 28-64% of high fat animal milk, 5%-10% of a fermenting agent, 5%-10% of chymosin, 10-20% of resistant dextrin, 0.2-1.0% of lecithin, 0.05-0.30% of gamma-aminobutyric acid, 0.05-0.30% of theanine, 0.05-0.30% of a stabilizing agent, 0.05-0.30% of a microbicide and 15-30% of flour. The invention further provides a preparation method corresponding to the formula. Through specific formula design and the corresponding preparation method, the gamma-aminobutyric acid and the theanine which are added do not influence the smooth feeling of the cheese pie, and the effect of enabling the mood of people to be relaxed can also be achieved; according to the cheese pie made by adopting the formula, poor flavor of the gamma-aminobutyric acid and the theanine is masked, and the mouth feel and the taste of the cheese pie are not influenced; the gamma-aminobutyric acid and the theanine are added, so that the cheese pie has the efficacies of alleviating stress, relaxing mood and the like, and is especially suitable for young white collar worker crowds with large working pressure and high living rhythm.

Description

A kind of cheese group and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of cheese group and preparation method thereof.

Background technology

Cheese (cheese), has another name called cheese, cheese, or translates title cheese, a department, cheese, is the common name of multiple milk food, has taste miscellaneous, mouthfeel and form.Cheese take milk as raw material, and containing rich in protein and lipid, newborn source comprises an ox, flour ox, family goat or sheep etc.Usually add renin in manufacturing process, cause coagulation of casein wherein, make dairy products acidifying, then solid is separated, is compressed to finished product.

Cheese is that milk is through dairy produce that is concentrated, fermentation.It substantially eliminates flour a large amount of in milk and divides, and remains the essential part of wherein high nutritive value, is described as " gold " in dairy products.Every kilogram of cheese product concentrates the nutrient of the needed by human body such as protein, calcium, phosphorus of great deal of milk.

Cheese is by breast dairy products by fermentation, has that mouthfeel is good, the feature of wide variety, unique flavor, and its nutritive value is very high simultaneously, is exactly one of most popular dairy products for a long time.

Cheese comprises fresh cheese, white mould cheese, blue cheese, flour wash soft cream, the underdone cheese of hard, hard ripe cheese, chevret, thawing cheese and cream cheese, wherein fresh cheese is without maturation processing process, directly by after Coagulation of milk, remove part flour to divide and form, texture softness is moistening, gives out pure and fresh milk and light tart flavour, very tasty and refreshing, but the storage life is very short, eat as early as possible; White mould cheese epidermis is covered with the fungi fine hair of white, and can keep mould, the bacterium of epidermis time edible, also can remove according to taste, quality is very soft, and milk is strong, and general this cheese is not used in cooks; Blue cheese forms the blue-green lines as marbling under the effect of penicillin, and taste seems pungent aromatic strong compared with white mould cheese, stimulates very much; Soft cream washed by flour is then need frequently to clean with salt flour or local products wine in the maturity period, and epidermis is orange red, soft inner, and mellow in taste gives off a strong fragrance; Strong pressurizing in the underdone cheese manufacture process of hard is also removed part flour and is divided, and mouthfeel gentleness is blurted out, and is easily accepted by common people, and the quality due to it is easy to dissolve, and is therefore often cooked for dish in a large number; Need extruding when hard ripe cheese makes and boil, quality is hard, affords food for thought, can transport for a long time and preserve; The method for making of the most classical chevret is identical with fresh cheese method for making, can fresh food, or edible after removing flour, compact, various shapes, and taste is acid slightly; Melting cheese is that more than one pass through the cheese group of extruding, and make add milk, cream or butter after melting after, different product can add heterogeneity, as vanilla, nut etc., tasteless strong, can preserve for a long time; Cream cheese is the full-cream cheese of a kind of prematurity, and after processing, its fat content can more than 50%, and the fine and smooth taste of quality is soft.

Can add flavouring agent in cheese, the flavouring agent as tastes such as cheese group, flour fruit, cakes can change its taste.

Existing cheese be used for make dish or coordinate dessert eat, and have no be made into a kind of snacks eat.

Summary of the invention

For the weak point existed in above-mentioned technology, the present invention makes a kind of cheese group, to meet the new demand of consumer by specific formula Design and specific preparation method.

In order to realize according to these objects of the present invention and other advantage, the present invention is achieved through the following technical solutions:

A cheese group, it comprises (by mass fraction):

Preferably, wherein, comprise (by mass fraction):

Preferably, wherein, comprise,

Preferably, wherein,

Preferably, wherein, described higher fatty acid animal breast comprises the mixture of the newborn or bactrian camel milk of cow's milk and goat dairy, sheep breast, horse, donkey breast, wherein cow's milk account for higher fatty acid animal breast always composition 70% ~ 80%.

Preferably, wherein, described leavening is the mixture mixed with 1:3 with acid-producing bacteria by aroma former; Wherein, described acid-producing bacteria is the mixture of one or more in streptococcus cremoris, Bulgarian Lactobacillus, streptococcus thermophilus Bacillus acidi lactici, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei; Aroma former is diacetyl streptococcus lactis and the mixture addicted to one or both in citric acid leukonid.

Preferably, wherein, described renin is the mixture of one or more in calf rennase, plant rennet, animal trypsase, animal pepsin, microbial rennet or transgenosis renin.

Preferably, wherein, described stabilizing agent is the mixture of one or more in modified starch, microcrystalline cellulose, sodium alginate, carboxymethyl cellulose, xanthans, guar gum, carob or gellan gum.

Preferably, wherein, described bacteriostatic agent is the mixture of one or more in potassium sorbate, Sodium Benzoate, nisin or Natta mycin.

Further, this case also provides a kind of preparation method preparing above-mentioned cheese group, and it comprises the following steps:

Step 1, use milk clarifier purification 28 ~ 64% high fat animals breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, high fat animal Ruzhong inoculation 5% ~ 10% leavening obtained to step 1, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and raw milk becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 at rotating speed 1500 ~ 2000r/min, sepg whey under the condition of 1 ~ 5 minute, obtains the paste of centrifugation;

Step 4, the paste that step 3 is obtained and 10 ~ 20% resistant dextrins, 0.05 ~ 0.30% stabilizing agent, 0.05 ~ 0.30% bacteriostatic agent and 15 ~ 30% flour form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, be upside down in after 30 seconds on grill, temperature is 45 ~ 60 DEG C, until paste is frozen into semicircle hollow hemisphere;

Step 5, get the obtained paste of 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA, 0.05 ~ 0.30% theanine and step 3, make its melting, form second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central cavity of step 4, sub-cooled, obtained cheese group.

The present invention at least comprises following beneficial effect:

The cheese that the present invention obtains sends protein content to be greater than 15.0%, and fat content is greater than 20.0%, nutritious, and delicate mouthfeel is fragrant and sweet;

In the present invention, cheese group adopts high fat animal breast, without the step being separated rare cream in preparation process, simplifies manufacturing process, improves production efficiency, reduce production cost;

Leavening is the lactic acid bacteria mixed culture fermentation agent be made up of acid-producing bacteria and aroma former, and the acid-producing bacteria of special ratios and aroma former make the cheese obtained send delicate mouthfeel, and tart flavour is moderate, this instant product of ice cream preferably; Meanwhile, apply close flour deflocculant, impart the successional new matter structure of product; And, apply bacteriostatic agent, thus extend the shelf-life of product;

By specific formula Design and corresponding preparation method, make the GABA that adds and theanine neither affect the silk smooth felling of cheese group, the effect loosening mood can also be played; The cheese group adopting this formula to make, masks GABA and the distinctive bad local flavor of theanine, and does not affect mouthfeel and the local flavor of cheese group itself; GABA and theanine can be given cheese and send tension pressure of releiving, and loosen the effects such as mood, are particularly suitable for operating pressure large, the young white collar crowd that rhythm of life is fast;

Not only remain the fragrance of cheese to greatest extent, and drastically increase its nutritional labeling, make it more easily to digest and assimilate.

Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.

Detailed description of the invention

The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.

Should be appreciated that used hereinly such as " to have ", other element one or more do not got rid of in " comprising " and " comprising " term or the existence of its combination or interpolation.

Concrete employing following methods prepares cheese group, and it comprises the following steps:

Step 1, use milk clarifier purification 28 ~ 64% high fat animals breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, high fat animal Ruzhong inoculation 5% ~ 10% leavening obtained to step 1, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and raw milk becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 at rotating speed 1500 ~ 2000r/min, sepg whey under the condition of 1 ~ 5 minute, obtains the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% resistant dextrins, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, be upside down in after 30 seconds on grill, temperature is 45 ~ 60 DEG C, until paste is frozen into semicircle hollow hemisphere;

Step 5, get the obtained paste of 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA, 0.05 ~ 0.30% theanine and step 3, make its melting, form second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central cavity of step 4, sub-cooled, obtained cheese group.

Be described for different formulations below:

embodiment 1

embodiment 2

embodiment 3

embodiment 4

embodiment 5

All there is the effect that delicate mouthfeel, delicate fragrance are good to eat in the cheese group adopting the formula of embodiment 1 to 5 to obtain, this cheese group can relieve pressure, loosen mood, and wherein, embodiment 2 is easy to digest and assimilate most, the mouthfeel of embodiment 3 and functional be best after testing, embodiment 4 shelf-life is the longest.

Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.Other amendment can be easily realized for those skilled in the art.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.

Claims (10)

1. a cheese group, is characterized in that, comprise (by mass fraction):

2. cheese group according to claim 1, is characterized in that, comprise (by mass fraction):

3. cheese group according to claim 1, is characterized in that, comprise,

4. cheese group according to claim 1, is characterized in that,

5. the cheese group according to any one of Claims 1-4, is characterized in that, described higher fatty acid animal breast comprises the mixture of the newborn or bactrian camel milk of cow's milk and goat dairy, sheep breast, horse, donkey breast, wherein cow's milk account for higher fatty acid animal breast always composition 70% ~ 80%.

6. cheese group according to claim 5, it is characterized in that, described leavening is the mixture mixed with 1:3 with acid-producing bacteria by aroma former; Wherein, described acid-producing bacteria is the mixture of one or more in streptococcus cremoris, Bulgarian Lactobacillus, streptococcus thermophilus Bacillus acidi lactici, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei; Aroma former is diacetyl streptococcus lactis and the mixture addicted to one or both in citric acid leukonid.

7. cheese group according to claim 6, it is characterized in that, described renin is the mixture of one or more in calf rennase, plant rennet, animal trypsase, animal pepsin, microbial rennet or transgenosis renin.

8. cheese group according to claim 7, it is characterized in that, described stabilizing agent is the mixture of one or more in modified starch, microcrystalline cellulose, sodium alginate, carboxymethyl cellulose, xanthans, guar gum, carob or gellan gum.

9. cheese group according to claim 7, it is characterized in that, described bacteriostatic agent is the mixture of one or more in potassium sorbate, Sodium Benzoate, nisin or Natta mycin.

10. prepare a preparation method for the cheese group as described in any one of claim 5 to 9, it is characterized in that, comprise the following steps:

Step 1, use milk clarifier purification 28 ~ 64% high fat animals breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, high fat animal Ruzhong inoculation 5% ~ 10% leavening obtained to step 1, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and raw milk becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 at rotating speed 1500 ~ 2000r/min, sepg whey under the condition of 1 ~ 5 minute, obtains the paste of centrifugation;

Step 4, the paste that step 3 is obtained and 10 ~ 20% resistant dextrins, 0.05 ~ 0.30% stabilizing agent, 0.05 ~ 0.30% bacteriostatic agent and 15 ~ 30% flour form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, be upside down in after 30 seconds on grill, temperature is 45 ~ 60 DEG C, until paste is frozen into semicircle hollow hemisphere;

Step 5, get the obtained paste of 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA, 0.05 ~ 0.30% theanine and step 3, make its melting, form second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central cavity of step 4, sub-cooled, obtained cheese group.