CN106172838A - Utilize the technique that fermentation method prepares goat cheese - Google Patents
Utilize the technique that fermentation method prepares goat cheese Download PDFInfo
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- CN106172838A CN106172838A CN201610585685.XA CN201610585685A CN106172838A CN 106172838 A CN106172838 A CN 106172838A CN 201610585685 A CN201610585685 A CN 201610585685A CN 106172838 A CN106172838 A CN 106172838A
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- prepares
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- fermentation
- goat cheese
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to technical field of microbial fermentation, disclose the technique utilizing fermentation method to prepare goat cheese, it comprises the steps: that step 1) prepares wheat germ powder, step 2) prepare additive, step 3) prepares yellow peach slurry, and step 4) prepares fermentation liquid, and step 5) prepares goat cheese.Preparation technology simple possible of the present invention, prepared product is of high nutritive value, organoleptic indicator and good taste.
Description
Technical field
The invention belongs to technical field of microbial fermentation, the technique particularly relating to utilize fermentation method to prepare goat cheese.
Background technology
Sheep milk is referred to as " king in milk " on international boundary, and lipochondrion volume is milk 1/3rd of sheep milk are more sharp
In absorption of human body, and long-term drink sheep milk will not cause and gets fat.Electrolytes and minerals in sheep milk apparently higher than milk,
The U.S., the Countries in Europe are all considered as nutrient excellent product sheep milk, and the price of European fresh sheep milk is 7 times of milk.Special sheep milk
Feature 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 18% left side
Right.Being most appropriate to upgrowth and development of children and defying age, the zinc in sheep milk, ferrum, calcium content are also far above other milk.Cheese is milk warp
Concentrating, the milk product of fermentation, it substantially eliminates substantial amounts of moisture in milk, remains the essence of wherein high nutritive value
China's part, " gold " being described as in milk.Although the most useful enzyme fermentation technique prepares the report of cheese, but the kind of enzyme
Varying, different types of enzyme fermentation, the final products obtained also differ, and can make a big difference, these differences
Including technique, mouthfeel, taste, cost, component content etc..Microbial fermentation technology is the main skill being applied to food service industry
In art, especially milk product preparation, microbial fermentation technology has the widest development space and technological progress space, utilizes uniqueness
Fermentation technique prepare cheese, particularly prepare sheep milk cheese, be a much progress of sheep milk deep processing and utilization.
Goat cheese prepared by prior art exists that outward appearance is uneven, mouthfeel is poor and the defect such as nutrition is the most comprehensive more.
Summary of the invention
For the defect overcoming prior art to exist, the invention provides the technique utilizing fermentation method to prepare goat cheese.
The present invention is achieved by the following technical solution:
Utilizing fermentation method to prepare the technique of goat cheese, it comprises the steps: that step 1) prepares wheat germ powder, step 2) prepare
Additive, step 3) prepares yellow peach slurry, and step 4) prepares fermentation liquid, and step 5) prepares goat cheese.
Specifically, described technique comprises the steps:
Step 1) prepares wheat germ powder: be ground into powder by Fructus Tritici aestivi, then crosses 100 mesh sieves, then is placed in 4 DEG C of preservations；
Step 2) prepare additive: glycine, alanine and xanthan gum are compared mix and blend according to the quality of 1-2:1-2:2-3
Uniformly, to obtain final product；
Step 3) prepares yellow peach slurry: cleaned by yellow peach, and enucleation is removed the peel, and then pulverizer is pulverized, and enters back into homogenizer and carries out all
Matter, to obtain final product；
Step 4) prepares fermentation liquid: adds fresh sheep milk to homogenizer and carries out homogenizing, is then charged in container, by weight percentage
Than adding the white sugar of 2-3%, the fructose of 1-2% and the pectin of 1-2%, 95 DEG C of water-bath sterilization 10min, after taking-up in cold water
It is rapidly cooled to 45-50 DEG C, adds Lactobacillus bulgaricus and the mixed vaccine of Lactobacillus plantarum of 8% the most by weight percentage
Liquid, stirs, and is placed in 37 DEG C of constant temperature bottom fermentation 8h, takes out and is placed in 4 DEG C of preservations, standby；
Step 5) prepares goat cheese: add fermentation prepared by 1-2% step 4) in fresh sheep milk successively according to percentage by weight
Liquid, the wheat germ powder of 2-3% step 1), the yellow peach slurry of 5-7% step 3), 0.1% step 2) additive and 0.02% chlorination
Calcium, stands after being slowly stirred 10 min, until milk forms grumeleuse；After grumeleuse reaches certain degree of hardness, then add and Semen Tritici aestivi
The Sal of germ flour identical weight, stirring heap make 4h, discharge milk surum, obtain curdled milk；Curdled milk filter cloth is wrapped, is pressed into
Type, then 4 DEG C of ripe 24h, to obtain final product.
Preferably, in described mixed bacteria liquid, the concentration of Lactobacillus bulgaricus and Lactobacillus plantarum is 1 × 108。
The goat cheese prepared according to above-mentioned technique.
The beneficial effect that the present invention obtains is primarily but not limited to the following aspects:
Product prime cost of the present invention is sheep milk, uses sheep milk ferment in second time technology, improves the local flavor of product, and makes to send out
Ferment controllability is higher；
Glycine can provide fresh and sweet delicious food, reduces bitterness and removes local flavor unpleasant in food；Alanine has sweet, fresh
Taste, the synergist as delicate flavour material uses；By adding appropriate xanthan gum, improve amino acid whose stability and sophistication；
Containing several amino acids, glutathion, mineral and vitamin etc. in Fructus Tritici aestivi, nutritive value is higher, and can
To improve the organoleptic indicator of cheese；
Yellow peach contains abundant alpha-carotene, beta-carotene, lycoxanthin, lycopene and vitamin C, free radical resisting, meals
Fibers etc., can play relieving constipation, reducing blood sugar and blood lipid, anti-ageing effect of waiting for a long time, and add appropriate yellow peach and can be effectively improved milk
Cheese color and luster so that purer.
Preparation technology simple possible of the present invention, product sensory index and good taste.
Detailed description of the invention
Hereinafter the present invention is further explained by employing specific embodiment, but should not be construed as this
The restriction of bright initiative spirit.
Embodiment 1
Utilizing fermentation method to prepare the technique of goat cheese, it comprises the steps:
Prepare wheat germ powder: be ground into powder by Fructus Tritici aestivi, then cross 100 mesh sieves, then be placed in 4 DEG C of preservations；
Prepare additive: by glycine, alanine and xanthan gum according to the quality of 1:1:2 than mixing and stirring, to obtain final product；
Preparing yellow peach slurry: cleaned by yellow peach, enucleation is removed the peel, and then pulverizer is pulverized, and carries out homogenizing subsequently into homogenizer, i.e.
?；
Prepare fermentation liquid: fresh sheep milk addition homogenizer is carried out homogenizing, is then charged in container, adds 2% by weight percentage
White sugar, the fructose of 1% and the pectin of 1%, 95 DEG C of water-bath sterilization 10min, in cold water, be rapidly cooled to 45-50 after taking-up
DEG C, add Lactobacillus bulgaricus and the mixed bacteria liquid of Lactobacillus plantarum of 8% the most by weight percentage, mixed bacteria liquid is protected
The concentration adding Leah lactobacillus and Lactobacillus plantarum is 1 × 108, stir, be placed in 37 DEG C of constant temperature bottom fermentation 8h, take
Go out to be placed in 4 DEG C of preservations, standby；
Preparation goat cheese: add 1% fermentation liquid, 2% wheat germ powder, the Huang of 5% in fresh sheep milk according to percentage by weight successively
Peach pulp material, 0.1% additive and 0.02% calcium chloride, stand after being slowly stirred 10 min, until milk forms grumeleuse；Work as grumeleuse
After reaching certain degree of hardness, then adding the Sal with wheat germ powder identical weight, stirring heap make 6 h, discharge milk surum, obtain
Curdled milk；Being wrapped by curdled milk filter cloth, compressing, then 4 DEG C of ripe 24h, to obtain final product.After testing, in cheese viable count up to
4.36×1010。
Embodiment 2
Utilizing fermentation method to prepare the technique of goat cheese, it comprises the steps:
Prepare wheat germ powder: be ground into powder by Fructus Tritici aestivi, then cross 100 mesh sieves, then be placed in 4 DEG C of preservations；
Prepare additive: by glycine, alanine and xanthan gum according to the quality of 2:2:3 than mixing and stirring, to obtain final product；
Preparing yellow peach slurry: cleaned by yellow peach, enucleation is removed the peel, and then pulverizer is pulverized, and carries out homogenizing subsequently into homogenizer, i.e.
?；
Prepare fermentation liquid: fresh sheep milk addition homogenizer is carried out homogenizing, is then charged in container, adds 3% by weight percentage
White sugar, the fructose of 2% and the pectin of 2%, 95 DEG C of water-bath sterilization 10min, in cold water, be rapidly cooled to 45-50 after taking-up
DEG C, add Lactobacillus bulgaricus and the mixed bacteria liquid of Lactobacillus plantarum of 8% the most by weight percentage, mixed bacteria liquid is protected
The concentration adding Leah lactobacillus and Lactobacillus plantarum is 1 × 108, stir, be placed in 37 DEG C of constant temperature bottom fermentation 8h, take
Go out to be placed in 4 DEG C of preservations, standby；
Preparation goat cheese: add 2% fermentation liquid, 3% wheat germ powder, the Huang of 7% in fresh sheep milk according to percentage by weight successively
Peach pulp material, 0.1% additive and 0.02% calcium chloride, stand after being slowly stirred 10 min, until milk forms grumeleuse；Work as grumeleuse
After reaching certain degree of hardness, then adding the Sal with wheat germ powder identical weight, stirring heap make 6 h, discharge milk surum, obtain
Curdled milk；Being wrapped by curdled milk filter cloth, compressing, then 4 DEG C of ripe 24h, to obtain final product.After testing, in cheese viable count up to
4.17×1010。
Embodiment 3
Properties of product test prepared by present invention process: as a example by embodiment 1.
Organoleptic indicator: structural state is uniform, without precipitation, free from admixture, without bulky grain, the impurity being visible by naked eyes.
Taste is evaluated:
Randomly selecting the product that embodiment 1 technique prepared by 50 people to taste, statistical result is as follows:
Table 1 taste is evaluated
| Standard | Poor | Typically | Preferably | Very well |
| Mouthfeel is the finest and the smoothest smooth | 0 | 0 | 3 | 47 |
| Whether milk is strong for taste | 0 | 0 | 2 | 48 |
Although, the most illustrate by generality and detailed explanation has been made in this case by detailed description of the invention, but in the present invention
On the basis of, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore, not
The amendment made on the basis of deviateing spirit of the present invention or improvement, belong to the scope of protection of present invention.
Claims (4)
1. utilizing fermentation method to prepare the technique of goat cheese, it comprises the steps: that step 1) prepares wheat germ powder, step 2) system
For additive, step 3) prepares yellow peach slurry, and step 4) prepares fermentation liquid, and step 5) prepares goat cheese.
Technique the most according to claim 1, it is characterised in that described technique comprises the steps:
Step 1) prepares wheat germ powder: be ground into powder by Fructus Tritici aestivi, then crosses 100 mesh sieves, then is placed in 4 DEG C of preservations；
Step 2) prepare additive: glycine, alanine and xanthan gum are compared mix and blend according to the quality of 1-2:1-2:2-3
Uniformly, to obtain final product；
Step 3) prepares yellow peach slurry: cleaned by yellow peach, and enucleation is removed the peel, and then pulverizer is pulverized, and enters back into homogenizer and carries out all
Matter, to obtain final product；
Step 4) prepares fermentation liquid: adds fresh sheep milk to homogenizer and carries out homogenizing, is then charged in container, by weight percentage
Than adding the white sugar of 2-3%, the fructose of 1-2% and the pectin of 1-2%, 95 DEG C of water-bath sterilization 10min, after taking-up in cold water
It is rapidly cooled to 45-50 DEG C, adds Lactobacillus bulgaricus and the mixed vaccine of Lactobacillus plantarum of 8% the most by weight percentage
Liquid, stirs, and is placed in 37 DEG C of constant temperature bottom fermentation 8h, takes out and is placed in 4 DEG C of preservations, standby；
Step 5) prepares goat cheese: add 1-2% fermentation liquid, 2-3% wheat germ in fresh sheep milk successively according to percentage by weight
Bud powder, the yellow peach slurry of 5-7%, 0.1% additive and 0.02% calcium chloride, stand after being slowly stirred 10 min, until milk shape
Become grumeleuse；After grumeleuse reaches certain degree of hardness, then add the Sal with wheat germ powder identical weight, stirring heap and make 4h,
Discharge milk surum, obtain curdled milk；Being wrapped by curdled milk filter cloth, compressing, then 4 DEG C of ripe 24h, to obtain final product.
Technique the most according to claim 2, it is characterised in that Lactobacillus bulgaricus and plant breast in described mixed bacteria liquid
The concentration of bacillus is 1 × 108。
4. it is allowed to goat cheese prepared by the technique described in one according to claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610585685.XA CN106172838A (en) | 2016-07-22 | 2016-07-22 | Utilize the technique that fermentation method prepares goat cheese |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610585685.XA CN106172838A (en) | 2016-07-22 | 2016-07-22 | Utilize the technique that fermentation method prepares goat cheese |
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| Publication Number | Publication Date |
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| CN106172838A true CN106172838A (en) | 2016-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610585685.XA Pending CN106172838A (en) | 2016-07-22 | 2016-07-22 | Utilize the technique that fermentation method prepares goat cheese |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868809A (en) * | 2021-02-05 | 2021-06-01 | 明富（上海）健康科技有限公司 | Processing method of fresh cheese beneficial to gastrointestinal health |
Citations (6)
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|---|---|---|---|---|
| EP1133921A1 (en) * | 2000-03-17 | 2001-09-19 | Campina Melkunie B.V. Kaasgroep | Goat cheese of the semi-hard type |
| CN102014645A (en) * | 2008-02-28 | 2011-04-13 | 贝尔奶酪制造公司 | Method of producing a thermized unripened cheese and cheese obtained |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN103609716A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Preparation method of blackberry nutrition enriched fresh goat cheese |
| CN103907692A (en) * | 2013-01-09 | 2014-07-09 | 酒泉职业技术学院 | Goat milk soft cheese and preparation method thereof |
| CN104938624A (en) * | 2015-07-06 | 2015-09-30 | 张永杰 | Set-style yogurt and preparation method thereof |
-
2016
- 2016-07-22 CN CN201610585685.XA patent/CN106172838A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1133921A1 (en) * | 2000-03-17 | 2001-09-19 | Campina Melkunie B.V. Kaasgroep | Goat cheese of the semi-hard type |
| CN102014645A (en) * | 2008-02-28 | 2011-04-13 | 贝尔奶酪制造公司 | Method of producing a thermized unripened cheese and cheese obtained |
| CN103907692A (en) * | 2013-01-09 | 2014-07-09 | 酒泉职业技术学院 | Goat milk soft cheese and preparation method thereof |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN103609716A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Preparation method of blackberry nutrition enriched fresh goat cheese |
| CN104938624A (en) * | 2015-07-06 | 2015-09-30 | 张永杰 | Set-style yogurt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李莹等: "羊乳干酪加工工艺研究", 《江苏农业学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868809A (en) * | 2021-02-05 | 2021-06-01 | 明富（上海）健康科技有限公司 | Processing method of fresh cheese beneficial to gastrointestinal health |
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Application publication date: 20161207 |