CN106417634A - Loose milk lumps and preparation method thereof - Google Patents
Loose milk lumps and preparation method thereof Download PDFInfo
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- CN106417634A CN106417634A CN201610942805.7A CN201610942805A CN106417634A CN 106417634 A CN106417634 A CN 106417634A CN 201610942805 A CN201610942805 A CN 201610942805A CN 106417634 A CN106417634 A CN 106417634A
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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
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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
-
- 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
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
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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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
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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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Dairy Products (AREA)
Abstract
The invention provides a loose milk lump preparation method thereof. The method includes steps: subjecting fermented yoghurt to hot boiling and whey draining to obtain cheese curds; adding ingredients into the cheese curds, and stirring for emulsification to obtain cheese slurry; subjecting the cheese slurry to extrusion forming, and drying to obtain finished products of loose milk lumps. By adoption of a variable-temperature pressure-difference drying method and a low-temperature variable-frequency drying method for preparation of the products of the loose milk lumps, on the one hand, quality of the products is improved, and crispiness in taste and high palatability are realized; on the other hand, product drying time is greatly shortened, and production efficiency is improved. The products are low in browning, and nutrition is greatly retained. The invention further provides the loose milk lumps. The loose milk lumps have advantages of great color, rich flavor, texture crispiness, high palatability and the like, thereby being easy for most customers to accept.
Description
Technical field
The invention belongs to the dairy product processing field of field of food, more particularly to a kind of loose type milk pimple and its preparation
Method.
Background technology
Milk pimple is the crystallization of milk, and original is a kind of homemade milk products of natural fermentation of ethnic groups herdsman family.It was once
One of staple food of NORTHWEST CHINA grassland the Kazakhs, is still the requisite nationality's leisure food in Xinjiang pastoral area so far, receives deeply
The ethnic groups masses and the Han nationality masses like.Whether two kinds can be divided into according to sugaring, one kind is yoghourt knot, and one kind is sweet milk
Pimple.Milk pimple nutritive value is extremely enriched, and its protein content is equivalent to 10 times or so of raw material milk content.In addition in milk pimple
Also retains substantial amounts of minerals and vitamins in milk.While the partially protein in Lac Bovis seu Bubali decomposes in the presence of leaven
Become the nutritional labelings such as polypeptide, aminoacid, it is easier to digested.
The milk pimple quality of produced in conventional processes is harder, and taste is universal sourer, and palatability is poor.Also, milk pimple is done
Dry process generally adopts natural drying or oven drying, causes milk pimple epidermis to be formed a scab, and prevents internal moisture evaporation, so that
Milk pimple product drying time lengthening and moisture is higher.According to statistics, almost all of milk pimple sample mould contamination is serious.
Therefore, suitable drying mode for the quality of milk pimple product and hygienic quality be all with material impact.
Changing temperature-pressure-difference and puffing drying is dry also known as blast explosion puffing drying, air current puffing or microbulking dries etc., belongs to a kind of
New, environmental protection, the non-fired explosion puffing drying technology of energy-conservation.Its principle be by by the raw material through pretreatment, being placed on change temperature and pressure
Heat up in difference Bulking tank pressurization, and moment pressure release after insulation a period of time promotes the moisture instant vaporization inside material to evaporate, moment
Expansion, and dehydrate under vacuum conditions, and then produce the natural exploded food of volumetric expansion, crispy in taste.Low temperature is true
Empty drying falls within a kind of new, environmental protection, the dry technology of energy-conservation.Which is low by reaching instantaneously or in short-term under cryogenic
Vacuum, makes the instantaneous vaporization of internal moisture, the expansion of material.Changing temperature-pressure-difference and puffing method and low-temp vacuum method for drying are all
With the suitability wide, price is low, produce that garbage is few, meet the requirement such as environmental protection standard, and simple to operate, easily controllable.
Content of the invention
It is an object of the invention at least the above is solved, and provide the advantage that at least will be described later.
It is an object of the invention to provide a kind of loose type milk pimple and preparation method thereof, the method that the present invention is provided is adopted to be sent out
Ferment combines burn and forms curdled milk, and then curdled milk heating and melting is uniform state cheese slurry, extrusion molding.Swollen using changing temperature-pressure-difference
Change and dry or low-temperature vacuum drying prepares that quality is crisp, the with rich flavor and stronger low-moisture milk pimple product of palatability.
The present invention provides a kind of preparation method of loose type milk pimple, and which comprises the following steps：
By fermented yoghourt carry out heat boil-discharging whey operation after obtain cheese curd, heat is boiled and can accelerate albuminous degeneration, promote
Casein degeneration is precipitated, as far as possible emptying milk surum；
To in the cheese curd, add dispensing to be stirred emulsifying obtain cheese slurry；
The cheese slurry is carried out after extrusion molding to be dried to obtain loose type milk pimple finished product.
Preferably, in the preparation method of described loose type milk pimple, -100 DEG C of the temperature 70 C that the heat is boiled, burn
Time is 20min-60min, and is stirred continuously during heat is boiled.
Preferably, in the preparation method of described loose type milk pimple,
The dispensing includes emulsification salt, water, maltodextrin and sucrose；
The emulsification salt addition is the 1%～5% of the Clot Quality；
The addition of the water is the 5%～30% of the Clot Quality；
The addition of the maltodextrin is the 5%～20% of the Clot Quality；
The addition of the sucrose is the 5%～15% of the Clot Quality.
Preferably, in the preparation method of described loose type milk pimple,
The emulsification salt addition is the 2%～4% of the Clot Quality；
The addition of the water is the 10%～15% of the Clot Quality；
The addition of the maltodextrin is the 8%～12% of the Clot Quality；
The addition of the sucrose is the 8%～12% of the Clot Quality.
Preferably, in the preparation method of described loose type milk pimple,
The emulsification salt is made up of sodium citrate and anhydrous sodium phosphate；
The sodium citrate is 1 with the quality parts ratio of the anhydrous sodium phosphate：1～10, the Main Function of emulsification salt is
Calcium in the pH value of regulation system and chelating natural cheese network structure, so as to improve caseic dissolubility..
Preferably, in the preparation method of described loose type milk pimple, described emulsifying temperature is 60 DEG C～80 DEG C, when
Between be 10min～30min.
Preferably, in the preparation method of described loose type milk pimple, described forming method is using cheese analogue
Square body Model, its length of side is 1cm～3cm.
Preferably, in the preparation method of described loose type milk pimple,
The drying is dried process using changing temperature-pressure-difference and puffing seasoning, drying condition for swelling temperature be 70 DEG C～
110 DEG C, it is 0.5h～2h that evacuation temperature is 50 DEG C～70 DEG C, evacuated time；
Or the drying is dried process using low-temperature vacuum drying method, the drying condition be vacuum-
0.073--0.1MPa, 40 DEG C -60 DEG C of baking temperature, dry 25-60 minute.
Preferably, in the preparation method of described loose type milk pimple,
Raw milk adds the acidifying that leaven carries out raw milk to obtain fermented yoghourt after pasteurize；
The raw milk is protein >=2.95%, the milk of fat >=3.10% and titratable acidity≤18 ° T；
Described leaven is streptococcus thermophiluss and Lactobacillus bulgaricus；
The leaven inoculum concentration is the 0.01%～0.2% of the raw milk quality；
Titratable acidity >=80 ° the T of the fermentation termination.
The loose type milk pimple that the preparation method of described loose type milk pimple makes, color and luster in faint yellow or milky,
With rich flavor, quality is crisp, and palatability is stronger.
Advantages of the present invention and beneficial effect are：
1st, the present invention collects the dry in Lac Bovis seu Bubali using lactic acid bacteria fermentation and burn Combined Treatment.On the one hand breast is solved
The clear difficult and relatively low problem of albumen yield of discharge, the opposing party it also avoid additional acid to carry out acidification and causes to produce
The product defects of product taste meta-acid.
2nd, the grumeleuse that heat treatment is collected is carried out heating and melting with reference to emulsification salt dispensing and forms the dry of uniformity by the present invention
Buttermilk, solves traditional milk pimple products taste coarse stiff；Grumeleuse is in particle shape, unsuitable compressing problem.Lac Bovis seu Bubali is sent out
Contain substantial amounts of intact casein in the grumeleuse formed by ferment, burn, casein can be improved by the emulsification salt for adding certain
Dissolubility, be allowed to melt as homogeneous state, just with industrialization dispensing and compressing.
3rd, using changing temperature-pressure-difference and puffing drying meanss and milk pimple product prepared by low temperature frequency conversion drying meanss in the present invention,
On the one hand the quality of product, crispy in taste, good palatability are improve；On the other hand the time of product drying is greatly shortened, is carried
High production efficiency.Product brown stain is less, and nutrition greatly retains.
4th, by adding the dispensings such as certain maltodextrin, formed product can be entered and good suppression product organizational structure is made
With；Filming performance is good, can prevent deformation of products, can improve product appearance etc. again.
5th, the milk pimple product that the present invention is provided has that good colour, with rich flavor, quality are crisp, and it is excellent that palatability is stronger etc.
Point, thus be easy to be received by most consumers.
Part is embodied by the further advantage, target of the present invention and feature by description below, and part will also be by this
The research of invention and practice and be understood by the person skilled in the art.
Description of the drawings
The flow chart of one embodiment of the preparation method of the loose type milk pimple that Fig. 1 is provided for the present invention；
Fig. 2 is the micro-structure diagram using milk pimple obtained in changing temperature-pressure-difference and puffing drying meanss；
Fig. 3 is the micro-structure diagram using milk pimple obtained in low-temp vacuum method for drying；
Fig. 4 is the micro-structure diagram using milk pimple obtained in method of vacuum freeze drying；
Fig. 5 is the micro-structure diagram using milk pimple obtained in oven drying method；
Fig. 6 is the chromaticity difference diagram of milk pimple prepared by different drying meanss.
Fig. 7 be using the present invention provide loose type milk pimple preparation method obtained in Semen Caryae Cathayensis taste milk pimple outside drawing；
Fig. 8 be using the present invention provide loose type milk pimple preparation method obtained in peanut taste milk pimple outside drawing.
Specific embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to description text
Word can be implemented according to this.
It should be appreciated that such as " with ", "comprising" and " including " term used herein do not allot one or many
The presence or interpolation of other elements individual or its combination.
As shown in figure 1, the present invention provides a kind of preparation method of loose type milk pimple, which comprises the following steps：
By fermented yoghourt carry out heat boil-discharging whey operation after obtain cheese curd, heat is boiled and can accelerate albuminous degeneration, promote
Casein degeneration is precipitated, as far as possible emptying milk surum；
To in the cheese curd, add dispensing to be stirred emulsifying obtain cheese slurry；
The cheese slurry is carried out after extrusion molding to be dried to obtain loose type milk pimple finished product.
In the preparation method of described loose type milk pimple, -100 DEG C of the temperature 70 C that the heat is boiled, blanching treatment time is
20min-60min, and be stirred continuously during heat is boiled.
In the preparation method of described loose type milk pimple,
The dispensing includes emulsification salt, water, maltodextrin and sucrose；
The emulsification salt addition is the 1%～5% of the Clot Quality；
The addition of the water is the 5%～30% of the Clot Quality；
The addition of the maltodextrin is the 5%～20% of the Clot Quality；
The addition of the sucrose is the 5%～15% of the Clot Quality.
In the preparation method of described loose type milk pimple,
The emulsification salt addition is the 2%～4% of the Clot Quality；
The addition of the water is the 10%～15% of the Clot Quality；
The addition of the maltodextrin is the 8%～12% of the Clot Quality；
The addition of the sucrose is the 8%～12% of the Clot Quality.
In the preparation method of described loose type milk pimple,
The emulsification salt is made up of sodium citrate and anhydrous sodium phosphate；
The sodium citrate is 1 with the quality parts ratio of the anhydrous sodium phosphate：1～10, the Main Function of emulsification salt is
Calcium in the pH value of regulation system and chelating natural cheese network structure, so as to improve caseic dissolubility..
In the preparation method of described loose type milk pimple, described emulsifying temperature is 60 DEG C～80 DEG C, and the time is 10min
～30min.
In the preparation method of described loose type milk pimple, described forming method adopts the square mould of cheese analogue
Type, its length of side is 1cm～3cm.
In the preparation method of described loose type milk pimple,
The drying is dried process using changing temperature-pressure-difference and puffing seasoning, drying condition for swelling temperature be 70 DEG C～
110 DEG C, it is 0.5h～2h that evacuation temperature is 50 DEG C～70 DEG C, evacuated time；
The drying is dried process using low-temperature vacuum drying method, and the drying condition is vacuum -0.073--
0.1MPa, 40 DEG C -60 DEG C of baking temperature, dry 25-60 minute.
In the preparation method of described loose type milk pimple,
Raw milk adds the acidifying that leaven carries out raw milk to obtain fermented yoghourt after pasteurize；
The raw milk is protein >=2.95%, the milk of fat >=3.10% and titratable acidity≤18 ° T；
Described leaven is streptococcus thermophiluss and Lactobacillus bulgaricus；
The leaven inoculum concentration is the 0.01%～0.2% of the raw milk quality；
Titratable acidity >=80 ° the T of the fermentation termination.
The loose type milk pimple that the preparation method of described loose type milk pimple makes, color and luster in faint yellow or milky,
With rich flavor, quality is crisp, and palatability is stronger.
The physical and chemical index of milk pimple product prepared by the present invention is as shown in table 1.
The physical and chemical index of the milk pimple product that table 1 is prepared for the present invention
Experimental technique used in following embodiments if no special instructions, is conventional method.
In following embodiments, material used, reagent etc., if no special instructions, all commercially obtain.
In following examples, raw material used is fresh milk, to be purchased from China Agricultural University's Animal Science And Technology.Wherein albumen
Matter is 2.95%, and it is 18 ° of T that fat is 3.1%, acidity, is mass fraction.
Trisodium citrate used and disodium hydrogen phosphate are all purchased from Lianyun Harbour Ke Xin Chemical Co., Ltd..
Maltodextrin used is all purchased from Beijing nandina bird food additive company limited.
The percentage ratio being related in following examples is all weight percentage.
Loose type milk pimple prepared by embodiment 1, different drying modes
(1) weighing 3L fresh milk carries out pasteurize, when which is cooled to 40 DEG C, adds 0.1% leaven, in 42 DEG C
In incubator, ferment to its acidity more than 80 ° of T.
(2) fermented yoghourt is carried out heat boil process, i.e. temperature to heat half an hour at 70-100 DEG C, and constantly stir
Mix, so that the albumen in Lac Bovis seu Bubali is precipitated completely as far as possible.Then discharging whey is carried out, so as to obtain cheese curd.
(3) 2%-4% compound emulsion salt (trisodium citrate is added in cheese curd：Disodium hydrogen phosphate=1：1～10),
10% maltodextrin and 9% sucrose, carry out heating and melting.Wherein emulsifying temperature is 70 DEG C, and emulsifying rate is 1000rpm, emulsifying
Time is 15min, obtains the cheese slurry of state uniformity.
(4) while hot cheese slurry is clamp-oned in square dies, its length of side is 2cm～3cm.Put it into cold house's cooling, the demoulding.
Cheesy masses is carried out different dried respectively.
(5) process is dried using changing temperature-pressure-difference and puffing drying machine.Material is uniformly placed on the coil of wire of drying machine
In, it is mounted in Bulking tank and seals.Vapourss are passed through by jet chimney, are made temperature slowly rise to 70 DEG C -90 DEG C preheating 15-30 and divide
Clock.Open gas bleeder valve and -0.07～-0.08MPa of vacuum is reached, steam inlet pipeline is simultaneously closed off, and people will be led in jet chimney
Cooling water, is down to 60 DEG C, carries out 1h-2h evacuation at this temperature.Relief valve is then shut off, stops evacuating, being passed through cooling water will
Temperature is down to 20 DEG C～25 DEG C, maintains 5min～10min.Gas valve is opened, after recovering normal pressure, can opening takes out sample, as low
The milk pimple product of moisture.
(6) low-temperature vacuum drying is adopted：Sample is placed in-0.073-0.5MPa of vacuum, 40 DEG C-60 of baking temperature
DEG C, dry 25-60 minute.
(7) lyophilisation is adopted：Sample is through less than 0 DEG C pre-freeze overnight, continuous drying less than 30pa in vacuum condition
8h-10h.
(8) microwave vacuum drying is adopted：3 sections of microwaves, heat 3min.
(9) dry using mid-infrared：Mid-infrared fluorescent tube output 450W, middle infrared wavelength is 2.8m.Blower fan output work
Rate 200W, material disc size 35cm × 40cm, cavity temperature is set to 70 DEG C, dries 1h.
(10) oven drying is adopted：Sample is placed on shelf, dries 11h in 50-60 DEG C.
The cheese samples that step 5,6,7,8,9,10 are prepared gained carry out moisture, water activity, albumen, fat, hardness
And its visual analysis.
Its hardness is determined using physical property measurement instrument (TA-XT2i, Stable Micro System company) and (surveys front speed：
1.5mm/s；Test speed：1.0mm/s；Speed after survey：1.5mm/s；Deformation：50%；Contact：P6；Trigger force：5g)
Its water activity is determined using water activity detecting instrument (Series 4TE, Aqua Lab company of the U.S.)；
Moisture is determined using GB5009.3-2010；
Protein content is determined using GB5009.5-2010；
Fat content is determined using GB5413.3-2010；
The different physical and chemical indexs for drying the milk pimple product for preparing of table 2
The physical and chemical index of loose type milk pimple manufactured in the present embodiment and outward appearance description are as shown in table 2.
Hardness number shows, the product hardness of oven drying is larger, and hardness is up to 8364g.Comparatively speaking, cryodesiccated
Product hardness is the bottom of compared with, and changing temperature-pressure-difference dries and the product hardness of low-temperature vacuum drying is similar, in medium level.
From the point of view of outward appearance, microwave vacuum drying, oven drying and infrared drying product brown stain are more serious, and the easy surface of product
Incrustation, internal moisture is scattered and disappeared slower.8 He of lyophilisation time, moisture is that 23.608%, water activity is
0.9107, efficiency is relatively low, and lyophilization, changing temperature-pressure-difference and puffing dry and low temperature frequency conversion vacuum drying product color changes relatively
Few.Quality is loose, crisp.
From the point of view of drying efficiency, changing temperature-pressure-difference dry and low-temperature vacuum drying efficiency higher, drying time 30min to 2h
Left and right, product final moisture is that 15% or so, now products taste and brittleness are preferable.
Embodiment 2, different impacts of the drying mode to loose type milk pimple microstructure
(1) weighing 3L fresh milk carries out pasteurize, when which is cooled to 40 DEG C, adds 0.1% leaven, in 42 DEG C
In incubator, ferment to its acidity more than 80 ° of T.
(2) fermented yoghourt is carried out heat boil process, i.e. temperature to heat half an hour at 90 DEG C, and constantly stir, make
Albumen in Lac Bovis seu Bubali is precipitated as far as possible completely.Then discharging whey is carried out, so as to obtain cheese curd.
(3) 2%-4% compound emulsion salt (trisodium citrate is added in cheese curd：Disodium hydrogen phosphate=1：1～10),
10% maltodextrin and 9% sucrose, carry out heating and melting.Wherein emulsifying temperature is 70 DEG C, and emulsifying rate is 1000rpm, emulsifying
Time is 15min, obtains the cheese slurry of state uniformity.
(4) while hot cheese slurry is clamp-oned in square dies, its length of side is 2cm～3cm.Put it into cold house's cooling, the demoulding.
Cheesy masses is carried out different dried respectively.
(5) process is dried using changing temperature-pressure-difference and puffing drying machine.Material is uniformly placed on the coil of wire of drying machine
In, it is mounted in Bulking tank and seals.Vapourss are passed through by jet chimney, are made temperature slowly rise to 70 DEG C -90 DEG C preheating 15-30 and divide
Clock.Open gas bleeder valve and -0.07～-0.08MPa of vacuum is reached, steam inlet pipeline is simultaneously closed off, and people will be led in jet chimney
Cooling water, is down to 60 DEG C, carries out 1h-2h evacuation at this temperature.Relief valve is then shut off, stops evacuating, being passed through cooling water will
Temperature is down to 20 DEG C～25 DEG C, maintains 5min～10min.Gas valve is opened, after recovering normal pressure, can opening takes out sample, as low
The milk pimple product of moisture.
(6) low-temperature vacuum drying is adopted：Sample is placed in vacuum -0.073MPa, 60 DEG C of baking temperature, dry 25-35
Minute.
(7) lyophilisation is adopted：Sample through -20 DEG C of pre-freezes overnight, is less than the continuous drying 8h of 30Pa in vacuum condition.
(8) oven drying is adopted：Sample is placed on shelf, dries 11h in 60 DEG C.
5,6,7,8 cheese samples for preparing are scanned Electronic Speculum, color difference analysis.
The cross section microstructure of loose type milk pimple manufactured in the present embodiment is as shown in Fig. 2, Fig. 3, Fig. 4 and Fig. 5.By low
Temperature vacuum drying and changing temperature-pressure-difference and puffing dry prepared loose type milk pimple microstructure and have the characteristics that porous, in product
Portion crack is more.So as to increased the crisp of product.Comparatively, the interiors of products such as oven drying and lyophilization hole is less.
Prepared by different drying meanss shown in product aberration Fig. 6.L-value represents black and white or bright dark ,+represent partially white ,-represent inclined
Secretly.L-value is higher, and sample brightness is higher；A represents red green ,+represent partially red ,-represent partially green.Figure four shows, explosion puffing drying method, true
Empty seasoning L-value is higher, and A value is relatively low.Oven drying method (oven method) A value is higher, and L-value is relatively low, and browning degree is higher.Freezing
Seasoning production product, a value be not very high, but L-value is relatively low, product color is partially dark.Color and luster of these four methods to product
Change significantly.Explosion puffing drying method, boulton process are less on the color and luster impact of product.
Embodiment 3, loose type nut milk pimple product
It is prepared according to the flow chart shown in Fig. 1.
(1) weighing 3L fresh milk carries out pasteurize, when which is cooled to 40 DEG C, adds 0.1% leaven, in 42 DEG C
In incubator, ferment to its acidity more than 80 ° of T.
(2) fermented yoghourt is carried out heat boil process, i.e. temperature to heat half an hour at 90 DEG C, and constantly stir, make
Albumen in Lac Bovis seu Bubali is precipitated as far as possible completely.Then discharging whey is carried out, so as to obtain cheese curd.
(3) 2%-4% compound emulsion salt (trisodium citrate is added in cheese curd：Disodium hydrogen phosphate=1：1～10),
10% maltodextrin and 9% sucrose and 10% nut (Semen arachidis hypogaeae is broken or Semen Caryae Cathayensis are broken), carry out heating and melting.Wherein emulsifying temperature is
70 DEG C, it is 15min that emulsifying rate is 1000rpm, emulsification times, obtains the cheese slurry of state uniformity.
(4) while hot cheese slurry is clamp-oned in square dies, its length of side is 2cm～3cm.Put it into cold house's cooling, the demoulding.
Cheesy masses is carried out different dried respectively.
(5) process is dried using changing temperature-pressure-difference and puffing drying machine.Material is uniformly placed on the coil of wire of drying machine
In, it is mounted in Bulking tank and seals.Vapourss are passed through by jet chimney, are made temperature slowly rise to 70 DEG C -90 DEG C preheating 15-30 and divide
Clock.Open gas bleeder valve and -0.07～-0.08MPa of vacuum is reached, steam inlet pipeline is simultaneously closed off, and people will be led in jet chimney
Cooling water, is down to 60 DEG C, carries out 1h-2h evacuation at this temperature.Relief valve is then shut off, stops evacuating, being passed through cooling water will
Temperature is down to 20 DEG C～25 DEG C, maintains 5min～10min.Gas valve is opened, after recovering normal pressure, can opening takes out sample, as low
The milk pimple product of moisture.
Loose nut milk pimple sample prepared by the present embodiment is while have the taste of strong milk and nut, quality
Loose.
Although embodiment of the present invention is disclosed as above, but its be not restricted in description and embodiment listed
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the general concept for being limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (10)
1. the preparation method of loose type milk pimple, it is characterised in that comprise the following steps：
By fermented yoghourt carry out heat boil-discharging whey operation after obtain cheese curd；
To in the cheese curd, add dispensing to be stirred emulsifying obtain cheese slurry；
The cheese slurry is carried out after extrusion molding to be dried to obtain loose type milk pimple finished product.
2. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that the temperature 70 C that the heat is boiled-
100 DEG C, blanching treatment time is 20min-60min, and is stirred continuously during heat is boiled.
3. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that
The dispensing includes emulsification salt, water, maltodextrin and sucrose；
The emulsification salt addition is the 1%～5% of the Clot Quality；
The addition of the water is the 5%～30% of the Clot Quality；
The addition of the maltodextrin is the 5%～20% of the Clot Quality；
The addition of the sucrose is the 5%～15% of the Clot Quality.
4. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that
The emulsification salt addition is the 2%～4% of the Clot Quality；
The addition of the water is the 10%～15% of the Clot Quality；
The addition of the maltodextrin is the 8%～12% of the Clot Quality；
The addition of the sucrose is the 8%～12% of the Clot Quality.
5. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that the emulsification salt is by sodium citrate
Constitute with anhydrous sodium phosphate；
The sodium citrate is 1 with the quality parts ratio of the anhydrous sodium phosphate：1～10.
6. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that described emulsifying temperature be
～80 DEG C, the time is 10min～30min.
7. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that described forming method adopts mould
Intend the square body Model of cheese, its length of side is 1cm～3cm.
8. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that
Described drying is dried process using changing temperature-pressure-difference and puffing seasoning, and drying condition is 70 DEG C～110 for swelling temperature
DEG C, it is 0.5h～2h that evacuation temperature is 50 DEG C～70 DEG C, evacuated time；
Or the drying is dried process using low-temperature vacuum drying method, the drying condition is vacuum -0.073--
0.1MPa, 40 DEG C -60 DEG C of baking temperature, dry 25-60 minute.
9. the preparation method of loose type milk pimple as claimed in claim 1, it is characterised in that
Raw milk adds the acidifying that leaven carries out raw milk to obtain fermented yoghourt after pasteurize；
The raw milk is protein >=2.95%, the milk of fat >=3.10% and titratable acidity≤18 ° T；
Described leaven is streptococcus thermophiluss and Lactobacillus bulgaricus；
The leaven inoculum concentration is the 0.01%～0.2% of the raw milk quality；
Titratable acidity >=80 ° the T of the fermentation termination.
10. the loose type milk lump for being made using the preparation method of the loose type milk pimple as described in any one of claim 1 to 9
Carbuncle.
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| CN106417634B (en) | 2019-09-10 |
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