CN106359637A - Cheese sausage and preparation method thereof - Google Patents
Cheese sausage and preparation method thereof Download PDFInfo
- Publication number
- CN106359637A CN106359637A CN201611019513.2A CN201611019513A CN106359637A CN 106359637 A CN106359637 A CN 106359637A CN 201611019513 A CN201611019513 A CN 201611019513A CN 106359637 A CN106359637 A CN 106359637A
- Authority
- CN
- China
- Prior art keywords
- mucor
- cream cheese
- cheese sausage
- preparation
- sausage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23C19/061—Addition of, or treatment with, 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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a cheese sausage and a preparation method thereof. The preparation method comprises the following steps: (1) coagulating raw milk after carrying out pasteurization and lactobacillus fermentation on the raw milk, cutting the coagulated raw milk into small pieces, and discharging whey, thus obtaining milk curd particles; (2) molding the milk curd particles, and demolding after squeezing, thus obtaining milk curd blocks; (3) cutting the milk curd blocks, adding salt and mucor spore liquid, stirring, and stuffing, thus obtaining the cheese sausage, wherein metering by milk curd block mass, the addition volume of the mucor spore liquid of which the concentration is 104 to 105 cfu/mL is 0.2 to 0.6 L/kg; (4) exhausting, drying the surface of the cheese sausage, and carrying out vacuum packaging after fermenting and ripening the cheese sausage. According to the preparation method provided by the invention, the adopted production technology is feasible, and the operation is easy; cheese of the cheese sausage is original cheese, the nutritional value of the cheese is high, the cheese sausage is ripened by utilizing a special enzyme system of mucor, special fermentation flavor is given to the cheese sausage, fermented bean curd-like fragrance is remarkable, and the cheese sausage is suitable for consumers in China to eat.
Description
Technical field
The invention belongs to the technical field of milk product is and in particular to a kind of cream cheese sausage and preparation method thereof.
Background technology
Cheese have the title of " milk gold ", concentrates the most of essential ingredient in breast, and nutritive value is very high, is typical case
High nutrition health food, and discharge substantial amounts of milk surum make lactose content relatively low, edible cheese is less prone to lactose intolerance.Dry
The composition such as rich in protein and polypeptide in cheese, is hydrolyzed into the multiple ammonia being easily absorbed by the human body by various protease and polypeptidase etc.
Base acid, therefore cheese is applied to multiple crowds, especially lactose intolerance receptor and diabeticss.
Cream cheese sausage is a kind of cheese product being popular abroad.But cream cheese sausage is typically using processed cheese system
Make, the relatively fewer of cream cheese sausage processing is carried out using original cheese.Cn103168857a employs former cheese processed and carries out sootiness milk
The preparation of cheese intestinal, but its cheese adopting still is made or semi-hard cheese with hard, and the local flavor before its cream cheese sausage is smoked still is made firmly
The local flavor of aged cheese, local flavor is relatively single.At present, have no the commercially produced product of any mold fermentation cream cheese sausage both at home and abroad.
Content of the invention
The purpose of the present invention is the defect single for existing cream cheese sausage local flavor and product pattern, there is provided a kind of local flavor
Unique cream cheese sausage and preparation method thereof, to develop the new type functional cheese of suitable Chinese Consumer's local flavor and mouthfeel requirement
Intestinal.
The invention provides a kind of preparation method of cream cheese sausage, the method comprises the following steps:
(1) by raw milk after pasteurize, lactic acid bacteria fermentation curdled milk, cut into fritter, discharging whey, obtain granular curd；
(2) granular curd is die-filling, the demoulding after being squeezed, obtain ziega；
(3) ziega is cut, add salt and the stirring of Mucor spore liquid, coloclysis, obtain cream cheese sausage；Wherein, with ziega matter
Gauge, concentration is 104-105The addition of the Mucor spore liquid of cfu/ml is 0.2-0.6l/kg；
(4) aerofluxuss, dry up cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging obtains final product.
Further, the lactic acid bacteria in step (1) is Lactococcus lactis subsp.lactis and/or lactococcus lactis butterfat is sub-
Kind.
Further, in step (1), curdled milk is carried out using Chymosin, Chymosin is calf abomasum Chymosin and/or micro- life
Thing Chymosin；Chymosin is configured to the curdled milk enzyme aqueous solution that mass concentration is 1-2%, at 28-30 DEG C, is incubated 15-25min, then
Carry out curdled milk.
Further, in step (2), the pressure of squeezing is 4-6mpa；The time of squeezing is 10-15min, the temperature of squeezing
For 10-20 DEG C.
Further, in step (3) in terms of ziega quality, the addition of edible salt is 1-2.5%.
Further, in step (3), Mucor is Karl Jaspers, Mucor racemosus Fres, Mucor sufu, in Mucor wutungkiao
One or more.
Further, in step (3), Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 10-20%, constant incubator culture 2- at 25-32 DEG C
4d, obtains seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 5-10%, 25-32
Constant incubator culture 2-4d at DEG C, obtaining strain content is 104-105The Mucor spore liquid of cfu/ml.
Further, the formula of Mucor fluid medium is: the wheat bran of 720-840g/l and the bean cake of 160-240g/l.
Further, fermenting-ripening, first stage temperature 14-18 DEG C, relative humidity are carried out in two stages in step (4)
85-95%, time 4-10d；Second stage temperature 4-10 DEG C, relative humidity 80-85%, time 1-2 week.
Present invention also offers the cream cheese sausage that a kind of above-mentioned preparation method is obtained.
The invention has the benefit that the production technology that preparation method of the present invention adopts is feasible and easily operated；The present invention
The cheese of cream cheese sausage is former cheese processed, and it is of high nutritive value, and makes cream cheese sausage ripe using the distinctive enzyme system of Mucor, gives cheese
The distinctive ferment local-flavor of intestinal, class fermented bean curd fragrance projects, and consumer of suitable China eats.
Specific embodiment
With reference to embodiment, embodiment of the present invention is described in detail, but those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.
The preparation method of cream cheese sausage of the present invention comprises the following steps:
(1) by raw milk after pasteurize, lactic acid bacteria fermentation curdled milk, cut into fritter, discharging whey, obtain granular curd；
(2) granular curd is die-filling, the demoulding after being squeezed, obtain ziega；
(3) ziega is cut, add salt and the stirring of Mucor spore liquid, coloclysis, obtain cream cheese sausage；Wherein, with ziega matter
Gauge, 104-105The addition of the Mucor spore liquid of cfu/ml concentration is 0.2-0.6l/kg；
(4) aerofluxuss, dry up cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging obtains final product.
In step (1), raw milk is one or more of rich milk and skimmed milk；Wherein, rich milk is not pass through
The sweet milk of any ungrease treatment；Skimmed milk is the sweet milk through ungrease treatment.Raw milk may be selected one of Lac Bovis seu Bubali and Lac caprae seu ovis
Or it is multiple.
In step (1), preferably 68-72 DEG C of the temperature of pasteurize, the time of sterilization is preferably 15-30s；Pasteur
The purpose of sterilization is to kill all pathogenic bacterium present in raw milk.
In step (1), the leaven that lactic acid bacteria fermentation uses is Lactococcus lactis subsp.lactis (lactococcus
Lactis subsp.lactis) and/or lactococcus lactis subsp.cremoris (lactococcus lactis
subsp.cremoris).Lactic acid bacteria fermentation is that the Lactose in raw milk is changed into lactic acid and other materials, forms uniform curdled milk,
Produce local flavor.
Curdled milk in step (1) carries out curdled milk using Chymosin, and Chymosin is preferably calf abomasum Chymosin and/or micro-
Biological Chymosin.Chymosin is commercially available, and such as all there are sale in Danisco A/S BJ Rep Office, Hansen Corp. of section and dsm company.By curdled milk
Enzyme is configured to the curdled milk enzyme aqueous solution that mass concentration is 1-2%, is incubated 15-25min, then carries out curdled milk at 28-30 DEG C.
In step (1), the method for cutting and condition are the conventional method in this area and condition.The fritter cutting into is preferably
Cuboid for 1.8-2.2cm, the more preferably square for 1.8-2.2cm.
In step (1), the method for discharging whey and condition are the conventional method in this area and condition, generally according to former cheese processed
Type and the moisture requirement of finished product Free water is fully discharged.
In step (2), die-filling refer to for granular curd to load conventional use of cheese mould, die-filling method and condition are this
The conventional method in field and condition.
In step (2), the condition of squeezing is: the pressure of squeezing is 4-6mpa, and the time of squeezing is 10-15min every time, pressure
The temperature squeezed is 10-20 DEG C.After each squeezing, need granular curd upset or break up the operation so that follow-up.
In step (2), the demoulding refers to deviate from granular curd from conventional use of cheese mould, the method for the demoulding and condition
For the conventional method in this area and condition.
In step (3), the method for cutting and condition are the conventional method in this area and condition.Ziega preferably
The cuboid of 1.0-2.0cm, the more preferably square for 1.0-2.0cm.
In step (3), the salt of salt adding is edible salt commonly used in the art.The addition of edible salt is with ziega quality
Meter, preferably 1-2.5%.
In step (3), Mucor is Karl Jaspers (actinomucor elegans), Mucor racemosus Fres (mucor
Racemosus), one or more of Mucor sufu (mucor sufu), Mucor wutungkiao (mucor wutungkiao).Hair
Mould spore liquid is obtained by following methods: Mucor is inoculated in Mucor fluid medium, activates to the strain of Mucor in culture medium
Number is 104-105cfu/ml.The formula of Mucor fluid medium is: the wheat bran of 720-840g/l and the bean cake of 160-240g/l.
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 10-20vol%, constant incubator training at 25-32 DEG C
Foster 2-4d, obtains seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 5-10vol%, in
At 25-32 DEG C, constant incubator culture 2-4d, obtains final product.
In the present invention, by common sense in the field, if Mucor spore liquid does not use after being obtained at once, cold preservation at 4 DEG C is needed to protect
Deposit.
In step (3), the method for stirring and condition are the conventional method in this area and condition.The purpose of stirring is to make curdled milk
Block is mixed homogeneously with salt and Mucor spore liquid.
In step (3), the method for coloclysis and condition are the conventional method in this area and condition.Coloclysis preferably adopt coloclysis
Machine is carried out.The diameter of cream cheese sausage is preferably 28-45mm, and single weight is preferably 80-250g.The casing of cream cheese sausage is preferably
For Collagent casing for sausages or cellulose sausage casing.
In step (4), aerofluxuss are the conventional method in this area and condition.Aerofluxuss are carried out preferably according to operations described below: use
Needle plate on the cream cheese sausage of horizontal holing with by within cream cheese sausage gas discharge.
In step (4), the method drying up and condition are the conventional method in this area and condition, typically dry up milk using cold wind
The surface of cheese intestinal.The temperature drying up preferably is less than 16 DEG C, and more preferably temperature is 6-12 DEG C.
Carry out fermenting-ripening in two stages, the condition of fermenting-ripening is: first stage temperature 14-18 DEG C, phase in step (4)
To humidity 85-95%, time 4-10d；Second stage temperature 4-10 DEG C, relative humidity 80-85%, time 1-2 week.Fermenting-ripening
Carry out in aseptic maturation case.
In step (4), it is vacuum-packed as the conventional operational approach in this area and condition.
On the basis of meeting common sense in the field, above-mentioned each optimum condition, can combination in any, obtain final product each preferable reality of the present invention
Example.
Embodiment 1
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 72 DEG C/15s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 10u/100l, drops to 6.4 for pre-acidified terminal with ph；Adding mass concentration is 1%
Chymosin, stands after stirring 10min, after curdled milk 30min, curd cutting is become 2cm3Fritter, be slowly stirred 15min；Discharge
30% milk surum, when ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 15min with the pressure of 4mpa at 10 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 10mm*10mm*10mm, according to ziega quality
1% addition Sal, is added Mucor spore liquid according to 0.2l/kg ziega quality, after stirring, is filled using sausage filler
Intestinal, using Collagent casing for sausages, prepared casing diameter is 45mm and single quality is the cream cheese sausage of 250g；
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 10%, and at 25 DEG C, constant incubator culture 4d, obtains
Strain content is 104The Mucor spore liquid of cfu/ml；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 5%, at 25 DEG C
Constant incubator cultivates 4d, obtains final product；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge the gas of cheese enteral, dries up milk with cold wind at 6 DEG C
The surface of cheese intestinal, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 14 DEG C of first stage temperature, phase
To humidity 95%, maturation time 10d, 4 DEG C of second stage temperature, relative humidity 85%, maturation time 2 weeks.After maturation is expired, adopt
Obtained final product with vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Embodiment 2
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 14u/100l, drops to 6.4 for pre-acidified terminal with ph；Adding mass concentration is 1.2%
Chymosin, stirring 5min after stand, after curdled milk 40min, curd cutting is become 1.8cm3Fritter, be slowly stirred 30min；Row
Go out 30% milk surum, when ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 12min with the pressure of 5mpa at 15 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 20mm*20mm*20mm, according to ziega quality
1.5% addition Sal, is added Mucor spore liquid according to 0.4l/kg ziega quality, after stirring, is filled using sausage filler
Intestinal, using Collagent casing for sausages, prepared casing diameter is 40mm and single quality is the cream cheese sausage of 220g；
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 12%, and at 28 DEG C, constant incubator culture 3d, obtains
Seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 6%, at 28 DEG C
Constant incubator cultivates 3d, and obtaining strain content is 104The Mucor spore liquid of cfu/ml；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge cream cheese sausage internal gas, dries up milk with cold wind at 9 DEG C
The surface of cheese intestinal, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 18 DEG C of first stage temperature, phase
To humidity 90%, maturation time 4d, 8 DEG C of second stage temperature, relative humidity 80%, maturation time 10d.After maturation is expired, adopt
Obtained final product with vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Embodiment 3
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 70 DEG C/25s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 16u/100l, drops to 6.4 for pre-acidified terminal with ph；Adding mass concentration is 1.4%
Chymosin, stirring 8min after stand, after curdled milk 35min, curd cutting is become 2.2cm3Fritter, be slowly stirred 25min；Row
Go out 30% milk surum, when ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 10min with the pressure of 6mpa at 12 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 15mm*15mm*15mm, according to ziega quality
2.5% addition Sal, is added Mucor spore liquid according to 0.6l/kg ziega quality, after stirring, is filled using sausage filler
Intestinal, using Collagent casing for sausages, casing diameter is 28mm and single quality is the cream cheese sausage of 80g；
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 15%, and at 28 DEG C, constant incubator culture 3d, obtains
Seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 8%, at 28 DEG C
Constant incubator cultivates 3d, and obtaining strain content is 104The Mucor spore liquid of cfu/ml；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge cream cheese sausage internal gas, is dried up with cold wind at 12 DEG C
The surface of cream cheese sausage, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 16 DEG C of first stage temperature,
Relative humidity 85%, maturation time 7d, 10 DEG C of second stage temperature, relative humidity 80%, maturation time 1 week.After maturation is expired,
Obtained final product using vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Embodiment 4
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 12u/100l, drops to 6.4 for pre-acidified terminal with ph；Adding mass concentration is 1.5%
Chymosin, stirring 5min after stand, after curdled milk 40min, curd cutting is become 1.8cm3Fritter, be slowly stirred 30min；Row
Go out 30% milk surum, when ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 12min with the pressure of 5mpa at 10 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 10mm*10mm*10mm, according to ziega quality
1.0% addition Sal, is added Mucor spore liquid according to 0.2l/kg ziega quality, after stirring, is filled using sausage filler
Intestinal, using Collagent casing for sausages, prepared casing diameter is 35mm and single quality is the cream cheese sausage of 150g；
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 18%, and at 30 DEG C, constant incubator culture 3d, obtains
Seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 8%, at 30 DEG C
Constant incubator cultivates 3d, and obtaining strain content is 105The Mucor spore liquid of cfu/ml；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge cream cheese sausage internal gas, dries up milk with cold wind at 9 DEG C
The surface of cheese intestinal, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 16 DEG C of first stage temperature, phase
To humidity 90%, maturation time 7d, 4 DEG C of second stage temperature, relative humidity 85%, maturation time 2 weeks.After maturation is expired, adopt
Obtained final product with vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Embodiment 5
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 72 DEG C/15s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 10u/100l, drops to 6.4 for pre-acidified terminal with ph；Adding mass concentration is 1.8%
Chymosin, stirring 10min after stand, after curdled milk 30min, curd cutting is become 2cm3Fritter, be slowly stirred 15min discharge
30% milk surum, when ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 15min with the pressure of 4mpa at 20 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 15mm*15mm*15mm, according to ziega quality
2.5% addition Sal, is added Mucor spore liquid according to 0.6l/kg ziega quality, after stirring, is filled using sausage filler
Intestinal, using Collagent casing for sausages, prepared casing diameter is 42mm and single quality is the cream cheese sausage of 225g；
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 20%, and at 30 DEG C, constant incubator culture 3d, obtains
Seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 10%, in 30 DEG C
Lower constant incubator cultivates 3d, and obtaining strain content is 105The Mucor spore liquid of cfu/ml；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge cream cheese sausage internal gas, is dried up with cold wind at 12 DEG C
The surface of cream cheese sausage, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 18 DEG C of first stage temperature,
Relative humidity 85%, maturation time 4d, 7 DEG C of second stage temperature, relative humidity 85%, maturation time 10d.After maturation is expired,
Obtained final product using vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Embodiment 6
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 12u/100l, drops to 6.4 for pre-acidified terminal with ph；Adding mass concentration is 2%
Chymosin, stands after stirring 10min, after curdled milk 40min, curd cutting is become 1.8cm3Fritter, be slowly stirred 30min；Discharge
30% milk surum, when ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 10min with the pressure of 6mpa at 15 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 20mm*20mm*20mm, according to ziega quality
1.5% addition Sal, is added Mucor spore liquid according to 0.4l/kg ziega quality, after stirring, is filled using sausage filler
Intestinal, using Collagent casing for sausages, prepared casing diameter is 45mm and single quality is the cream cheese sausage of 250g；
Wherein, Mucor spore liquid is obtained by following methods:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtain spore suspension after breaing up, by spore suspension
Liquid accesses in Mucor fluid medium, and the access amount of spore suspension is 20%, and at 32 DEG C, constant incubator culture 2d, obtains
Seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 10%, in 32 DEG C
Lower constant incubator cultivates 2d, and obtaining strain content is 105The Mucor spore liquid of cfu/ml；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge cream cheese sausage internal gas, dries up milk with cold wind at 9 DEG C
The surface of cheese intestinal, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 16 DEG C of first stage temperature, phase
To humidity 90%, maturation time 7d, 4 DEG C of second stage temperature, relative humidity 85%, maturation time 2 weeks.After maturation is expired, adopt
Obtained final product with vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Comparative example
A kind of preparation method of cream cheese sausage comprises the following steps:
(1) qualified lactogenesis will be checked to carry out pasteurize, sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, carries out acidifying fermentation by 12u/100l, drops to 6.4 for pre-acidified terminal with ph；Add Chymosin, stirring
Stand after 10min, after curdled milk 40min, curd cutting is become 1.8cm3Fritter, be slowly stirred 30min；Discharge 30% milk surum, when
When ph value drops to 5.4, milk surum is drained, obtain granular curd；
(2) granular curd is loaded mould, carry out squeezing 10min with the pressure of 6mpa at 15 DEG C, repeat after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, with the cube cutting of 20mm*20mm*20mm, according to ziega quality
1.5% addition Sal, after stirring, carries out coloclysis using sausage filler, using Collagent casing for sausages, prepared casing diameter is
45mm and the cream cheese sausage for 250g for the single quality；
(4) with needle plate, on the cream cheese sausage of horizontal, holing, to discharge cream cheese sausage internal gas, dries up milk with cold wind at 9 DEG C
The surface of cheese intestinal, puts into aseptic culture case maturation, overturns cream cheese sausage daily, ripe in two stages, 18 DEG C of first stage temperature, phase
To humidity 90%, maturation time 4d, 4 DEG C of second stage temperature, relative humidity 85%, maturation time 1 week.After maturation is expired, adopt
Obtained final product with vacuum packaging.
Obtained cream cheese sausage stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months.
Effect example 1
Nutritional labeling detection is carried out to the cream cheese sausage of the present invention, using the cream cheese sausage of comparative example preparation as comparison.
The mensure of moisture, fat and nacl adopts National Standard of the People's Republic of China's gb5421 hard cheese detection side
Method；Protein measuring adopts National Standard of the People's Republic of China's gb5413.1-1997 Milk powder and formula foods for infant and young children egg
The mensure of white matter；The mensure of Lactose adopts National Standard of the People's Republic of China's gb5413.5-2010 infant food and milk
High performance liquid chromatography in middle Lactose, the mensure of sucrose；The mensure of free amino acid adopts the (the such as de freitas
addition ofa cocktail of yeast species to cantalet cheese changes bacterial
survival and enhances aroma compound formation.international journal of food
Microbiology, 2009,129:37-42) amino acid assays.Testing result is shown in Table 1.
The nutritional labeling testing result (every 100g cream cheese sausage) of table 1 cream cheese sausage
Knowable to table 1 data, in the embodiment of the present invention, the fat of cream cheese sausage, protein, moisture, nacl etc. be with comparative example no
Significant difference, and in embodiment, the free aminoacid content of cream cheese sausage will be far above comparative example, the cream cheese sausage of the embodiment of the present invention
Local flavor more rich.
Effect example 2
Organoleptic quality evaluations are carried out to the cream cheese sausage of the present invention, using the cream cheese sausage of comparative example preparation as comparison, sense organ is commented
Determine to be completed by 20 professional sensory evaluation persons through training.The high person of index score shows that the effect of cream cheese sausage is good, consumption
Person likes high with acceptance.Result is as shown in table 2.
The sensory evaluation Score Lists of table 2 cream cheese sausage
Knowable to the data of table 2, the cream cheese sausage of the present invention does not have too big difference in appearance compared with comparative example, but in wind
In taste, quality structure and mouthfeel, the score of the cream cheese sausage of the present invention is significantly higher than comparative example, has and significantly improves.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all substantive in the present invention
Any modification, equivalent and simple modifications of being made in content etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of cream cheese sausage is it is characterised in that the method comprises the following steps:
(1) by raw milk after pasteurize, lactic acid bacteria fermentation curdled milk, cut into fritter, discharging whey, obtain granular curd；
(2) granular curd is die-filling, the demoulding after being squeezed, obtain ziega；
(3) ziega is cut, add salt and the stirring of Mucor spore liquid, coloclysis, obtain cream cheese sausage；Wherein, in terms of ziega quality,
Concentration is 104-105The addition of the Mucor spore liquid of cfu/ml is 0.2-0.6l/kg；
(4) aerofluxuss, dry up cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging obtains final product.
2. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that the lactic acid bacteria in step (1) is lactic acid
Lactococcus lactic acid subspecies and/or lactococcus lactis subsp.cremoris.
3. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that carried out using Chymosin in step (1)
Curdled milk, Chymosin is calf abomasum Chymosin and/or microbial rennet；It is 1-2%'s that Chymosin is configured to mass concentration
Curdled milk enzyme aqueous solution, is incubated 15-25min at 28-30 DEG C, then carries out curdled milk.
4. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that the pressure squeezing in step (2) is 4-
6mpa；The time of squeezing is 10-15min, and the temperature of squeezing is 10-20 DEG C.
5. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that in step (3) in terms of ziega quality,
The addition of edible salt is 1-2.5%.
6. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that in step (3), Mucor is graceful radiation
One or more of Mucor, Mucor racemosus Fres, Mucor sufu, Mucor wutungkiao.
7. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that in step (3), Mucor spore liquid by with
Lower section method is obtained:
1., during picking spore is to sterilized water from the inclined-plane of culture Mucor, obtains spore suspension after breaing up, spore suspension is connect
Enter in Mucor fluid medium, the access amount of spore suspension is 10-20%, at 25-32 DEG C, constant incubator culture 2-4d, obtains
To seed liquor；
2. seed liquor is carried out in Mucor fluid medium fermentation culture, the access amount of seed liquor is 5-10%, at 25-32 DEG C
Constant incubator cultivates 2-4d, and obtaining strain content is 104-105The Mucor spore liquid of cfu/ml.
8. the preparation method of cream cheese sausage according to claim 7 is it is characterised in that the formula of Mucor fluid medium is:
The wheat bran of 720-840g/l and the bean cake of 160-240g/l.
9. the preparation method of cream cheese sausage according to claim 1 is it is characterised in that carry out in two stages in step (4) sending out
Ferment is ripe, first stage temperature 14-18 DEG C, relative humidity 85-95%, time 4-10d；Second stage temperature 4-10 DEG C, relatively
Humidity 80-85%, time 1-2 week.
10. the cream cheese sausage that the preparation method described in any one of claim 1-9 is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611019513.2A CN106359637A (en) | 2016-11-17 | 2016-11-17 | Cheese sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611019513.2A CN106359637A (en) | 2016-11-17 | 2016-11-17 | Cheese sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106359637A true CN106359637A (en) | 2017-02-01 |
Family
ID=57892069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611019513.2A Pending CN106359637A (en) | 2016-11-17 | 2016-11-17 | Cheese sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106359637A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156632A (en) * | 2007-10-19 | 2008-04-09 | 扬州大学 | Processing method of remaking soybean cheese combinations |
| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN103478269A (en) * | 2013-09-23 | 2014-01-01 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN103689104A (en) * | 2013-12-25 | 2014-04-02 | 光明乳业股份有限公司 | Aspergillus oryzae surface-ripened cheese and preparation method thereof |
| CN103734352A (en) * | 2013-12-27 | 2014-04-23 | 光明乳业股份有限公司 | Preparation method of mold cheese |
| CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN105613766A (en) * | 2014-10-28 | 2016-06-01 | 吕艳 | Mold cheese preparation method |
-
2016
- 2016-11-17 CN CN201611019513.2A patent/CN106359637A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156632A (en) * | 2007-10-19 | 2008-04-09 | 扬州大学 | Processing method of remaking soybean cheese combinations |
| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN103478269A (en) * | 2013-09-23 | 2014-01-01 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN103689104A (en) * | 2013-12-25 | 2014-04-02 | 光明乳业股份有限公司 | Aspergillus oryzae surface-ripened cheese and preparation method thereof |
| CN103734352A (en) * | 2013-12-27 | 2014-04-23 | 光明乳业股份有限公司 | Preparation method of mold cheese |
| CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN105613766A (en) * | 2014-10-28 | 2016-06-01 | 吕艳 | Mold cheese preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104430924B (en) | A kind of preparation method of the soybean soft cheese containing active probiotic | |
| Vedamuthu | Other fermented and culture‐containing milks | |
| Chandan | Dairy–fermented products | |
| CN103734352B (en) | Preparation method of mold cheese | |
| CN103651913B (en) | Monascus cheese and preparation method thereof | |
| CN103168857B (en) | Smoke-dried cheese sausage and preparation method thereof | |
| CN101223918B (en) | Preparing method of acidophilus milk lump | |
| CN103636807B (en) | Mould cheese | |
| CN103478269B (en) | Monascus cheese and preparation method thereof | |
| RU2312507C2 (en) | Method for producing of soft cheese | |
| Morales et al. | Soft cheeses (with rennet) | |
| CN106359637A (en) | Cheese sausage and preparation method thereof | |
| CN106538702A (en) | A kind of sootiness cream cheese sausage and preparation method thereof | |
| CN103651915B (en) | Mildewed cheese | |
| CN104642554B (en) | Fresh red rice cheese and preparation method thereof | |
| US11712043B2 (en) | Aspergillus oryzae aged cheese and preparation method thereof | |
| Abd‐El Salam et al. | North African brined cheeses | |
| CN106720394A (en) | A kind of cream cheese sausage and preparation method thereof | |
| KR101415892B1 (en) | Manufacturing method of cottage cheese added with spinach extract | |
| KR101082803B1 (en) | Cheese comprising shrimp and preparation method thereof | |
| CN106070679B (en) | Morchella cheese prepared from morchella and preparation method thereof | |
| CN106551001A (en) | A kind of cream cheese sausage and preparation method thereof | |
| CN109938114A (en) | A kind of Kefir grains milk-albumin curd and preparation method thereof | |
| Béal et al. | Production of laban | |
| CN104397198A (en) | Method of using liquid smoking agent to prepare buffalo milk aged cheese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |