CN106417634B - Loose type milk pimple and preparation method thereof - Google Patents
Loose type milk pimple and preparation method thereof Download PDFInfo
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- CN106417634B CN106417634B CN201610942805.7A CN201610942805A CN106417634B CN 106417634 B CN106417634 B CN 106417634B CN 201610942805 A CN201610942805 A CN 201610942805A CN 106417634 B CN106417634 B CN 106417634B
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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
-
- 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
-
- 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
- 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
Abstract
The present invention provides a kind of preparation method of loose type milk pimple comprising following steps: by fermented yoghourt progress heat boil-discharging whey operation after obtain cheese curd；Into the cheese curd, addition ingredient is stirred emulsification treatment and obtains cheese slurry；The cheese slurry is carried out to be dried to obtain loose type milk pimple finished product after extrusion forming.Using milk pimple product prepared by changing temperature-pressure-difference and puffing drying means and low temperature frequency conversion drying means in the present invention, the quality of product is on the one hand improved, crispy in taste, palatability is good；On the other hand the time for greatly shortening product drying, production efficiency is improved.Product brown stain is smaller, and nutrition greatly retains.The present invention also provides a kind of loose type milk pimple, have many advantages, such as that good colour, with rich flavor, quality is crisp, palatability is stronger, thus is easy to be received by most consumers.
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 preparations
Method.
Background technique
Milk pimple is the crystallization of milk, and original is a kind of homemade milk products of spontaneous fermentation of herdsman man, ethnic group.It was once
One of the staple food of northwest China grassland the Kazakhs is still the essential national snack food in Xinjiang pastoral area so far, it is deep by
The ethnic group masses and the Han nationality masses' likes.Two kinds can be divided into whether according to sugaring, one is yoghourt knots, and one is sweet tea milk
Pimple.Milk pimple nutritive value is extremely abundant, and protein content is equivalent to 10 times of raw material milk content or so.In addition in milk pimple
Also retain a large amount of minerals and vitamins in milk.The partially protein in cow's milk decomposes under the action of leavening simultaneously
At nutritional ingredients such as polypeptide, amino acid, it is easier to be digested.
The milk pimple quality of produced in conventional processes is harder, and taste is generally sourer, and palatability is poor.Also, milk pimple is dry
Dry processing generallys use natural drying or oven drying, and milk pimple epidermis is caused to form a scab, and prevents internal moisture from evaporating, to make
The milk pimple product drying time extends and moisture content is higher.According to statistics, almost all of milk pimple sample mould contamination is serious.
Therefore, suitable drying mode is all with great influence for the quality and hygienic quality of milk pimple product.
The dry also known as explosion explosion puffing drying of changing temperature-pressure-difference and puffing, airflow puffing are dry or microbulking is dry etc., belong to one kind
Novel, environmentally friendly, energy-efficient non-fried explosion puffing drying technology.Its principle is to be placed on alternating temperature pressure by that will pass through pretreated raw material
Heat up pressurization in poor Bulking tank, and moment pressure release after keeping the temperature 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 volume expansion, crispy in taste.Low temperature is true
Sky is dry to also belong to a kind of novel, environmentally friendly, energy-efficient dry technology.Its under cryogenic, by instantaneous or in short-term reach low
Vacuum degree makes the instantaneous vaporization of the internal moisture of material, expansion.Changing temperature-pressure-difference and puffing method and low-temp vacuum method for drying are all
It is wide with applicability, price is low, generates that waste is few, meets environmental protection standard etc. requires, and easy to operate, easily controllable.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
The object of the present invention is to provide a kind of loose type milk pimple and preparation method thereof, method provided by the invention is using hair
Ferment combination blanching forms curdled milk, and then is uniform state cheese slurry, extrusion forming by curdled milk heating and melting.It is swollen using changing temperature-pressure-difference
Change dry or low-temperature vacuum drying crisp, the with rich flavor and stronger low-moisture milk pimple product of palatability of preparing quality.
The present invention provides a kind of preparation method of loose type milk pimple comprising following steps:
By fermented yoghourt progress heat boil-discharging whey operation after obtain cheese curd, heat, which is boiled, can accelerate albuminous degeneration, promote
Casein denaturation precipitating, as far as possible emptying whey；
Into the cheese curd, addition ingredient is stirred emulsification treatment and obtains cheese slurry；
The cheese slurry is carried out to be dried to obtain loose type milk pimple finished product after extrusion forming.
Preferably, in the preparation method of the loose type milk pimple, boil -100 DEG C of temperature 70 C of the heat, blanching
Time is 20min-60min, and heat is boiled and is stirred continuously in the process.
Preferably, in the preparation method of the loose type milk pimple,
The ingredient includes emulsification salt, water, maltodextrin and sucrose；
The emulsification salt additive amount is the 1%~5% of the Clot Quality；
The additive amount of the water is the 5%~30% of the Clot Quality；
The additive amount of the maltodextrin is the 5%~20% of the Clot Quality；
The additive amount of the sucrose is the 5%~15% of the Clot Quality.
Preferably, in the preparation method of the loose type milk pimple,
The emulsification salt additive amount is the 2%~4% of the Clot Quality；
The additive amount of the water is the 10%~15% of the Clot Quality；
The additive amount of the maltodextrin is the 8%~12% of the Clot Quality；
The additive amount of the sucrose is the 8%~12% of the Clot Quality.
Preferably, in the preparation method of the loose type milk pimple,
The emulsification salt is made of sodium citrate and anhydrous sodium phosphate；
The mass parts ratio of the sodium citrate and the anhydrous sodium phosphate is 1:1~10, and the main function of emulsification salt is
Calcium in the pH value and chelating natural cheese reticular structure of regulation system, to improve the dissolubility of casein.
Preferably, in the preparation method of the loose type milk pimple, the emulsifying temperature is 60 DEG C~80 DEG C, when
Between be 10min~30min.
Preferably, in the preparation method of the loose type milk pimple, the forming method is using cheese analogue
Square body Model, its side length is 1cm~3cm.
Preferably, in the preparation method of the loose type milk pimple,
It is described it is dry be dried using changing temperature-pressure-difference and puffing seasoning, drying condition be swelling temperature be 70 DEG C~
110 DEG C, evacuation temperature is 50 DEG C~70 DEG C, and evacuated time is 0.5h~2h；
Or the drying is dried using low temperature vacuum drying method, the drying condition is vacuum degree-
0.073--0.1MPa is 40 DEG C -60 DEG C of drying temperature, 25-60 minutes dry.
Preferably, in the preparation method of the loose type milk pimple,
The acidification that leavening progress raw milk is added in raw milk after pasteurize obtains fermented yoghourt；
The raw milk is protein >=2.95%, the milk of fat >=3.10% and titratable acidity≤18 ° T；
The leavening is streptococcus thermophilus and lactobacillus bulgaricus；
The leavening 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 preparation method production loose type milk pimple, color in faint yellow or milky,
It is with rich flavor, quality is crisp, palatability is stronger.
Advantages of the present invention and beneficial effect are as follows:
1, the present invention collects the dry matter in cow's milk using lactobacillus-fermented and blanching Combined Treatment.On the one hand cream is solved
Clear discharge is difficult and the lower problem of albumen yield, another party also avoid additional acid and carry out acidification and cause to produce
The product defects of product taste meta-acid.
2, the grumeleuse combination emulsification salt ingredient that heat treatment is collected is carried out heating and melting and forms uniform do by the present invention
It is stiff to solve traditional milk pimple product coarse mouthfeel for buttermilk；The problem of grumeleuse is in particle shape, unsuitable compression moulding.Cow's milk hair
Ferment, blanching are formed by grumeleuse containing a large amount of intact casein, and casein can be improved by the emulsification salt for adding certain
Dissolubility, being allowed to melt is uniform state, just with industrialization ingredient and compression moulding.
3, milk pimple product prepared by changing temperature-pressure-difference and puffing drying means and low temperature frequency conversion drying means is used in the present invention,
On the one hand the quality of product is improved, crispy in taste, palatability is good；On the other hand it the time for greatly shortening product drying, mentions
High production efficiency.Product brown stain is smaller, and nutrition greatly retains.
4, by adding the ingredients such as certain maltodextrin, can make into formed product and good inhibition product institutional framework
With；Filming performance is good, deformation of products can be prevented and improve product appearance etc..
5, milk pimple product provided by the invention has that good colour, with rich flavor, quality is crisp, and it is excellent that palatability is stronger etc.
Point, thus be easy to be received by most consumers.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Detailed description of the invention
Fig. 1 is the flow chart of one embodiment of the preparation method of loose type milk pimple provided by the invention；
Fig. 2 is the micro-structure diagram using milk pimple made from changing temperature-pressure-difference and puffing drying means；
Fig. 3 is the micro-structure diagram using milk pimple made from low-temp vacuum method for drying；
Fig. 4 is the micro-structure diagram using milk pimple made from method of vacuum freeze drying；
Fig. 5 is the micro-structure diagram using milk pimple made from oven drying method；
Fig. 6 is the chromaticity difference diagram of the milk pimple of different drying means preparation；
Fig. 7 is the appearance of hickory nut taste milk pimple made from the preparation method using loose type milk pimple provided by the invention
Figure；
Fig. 8 is the appearance of peanut taste milk pimple made from the preparation method using loose type milk pimple provided by the invention
Figure.
Specific embodiment
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art referring to specification text
Word can be implemented accordingly.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
As shown in Figure 1, the present invention provides a kind of preparation method of loose type milk pimple comprising following steps:
By fermented yoghourt progress heat boil-discharging whey operation after obtain cheese curd, heat, which is boiled, can accelerate albuminous degeneration, promote
Casein denaturation precipitating, as far as possible emptying whey；
Into the cheese curd, addition ingredient is stirred emulsification treatment and obtains cheese slurry；
The cheese slurry is carried out to be dried to obtain loose type milk pimple finished product after extrusion forming.
In the preparation method of the loose type milk pimple, boil -100 DEG C of temperature 70 C of the heat, blanching treatment time is
20min-60min, and heat is boiled and is stirred continuously in the process.
In the preparation method of the loose type milk pimple,
The ingredient includes emulsification salt, water, maltodextrin and sucrose；
The emulsification salt additive amount is the 1%~5% of the Clot Quality；
The additive amount of the water is the 5%~30% of the Clot Quality；
The additive amount of the maltodextrin is the 5%~20% of the Clot Quality；
The additive amount of the sucrose is the 5%~15% of the Clot Quality.
In the preparation method of the loose type milk pimple,
The emulsification salt additive amount is the 2%~4% of the Clot Quality；
The additive amount of the water is the 10%~15% of the Clot Quality；
The additive amount of the maltodextrin is the 8%~12% of the Clot Quality；
The additive amount of the sucrose is the 8%~12% of the Clot Quality.
In the preparation method of the loose type milk pimple,
The emulsification salt is made of sodium citrate and anhydrous sodium phosphate；
The mass parts ratio of the sodium citrate and the anhydrous sodium phosphate is 1:1~10, and the main function of emulsification salt is
Calcium in the pH value and chelating natural cheese reticular structure of regulation system, to improve the dissolubility of casein.
In the preparation method of the loose type milk pimple, the emulsifying temperature is 60 DEG C~80 DEG C, time 10min
~30min.
In the preparation method of the loose type milk pimple, the forming method uses the square mould of cheese analogue
Type, its side length is 1cm~3cm.
In the preparation method of the loose type milk pimple,
It is described it is dry be dried using changing temperature-pressure-difference and puffing seasoning, drying condition be swelling temperature be 70 DEG C~
110 DEG C, evacuation temperature is 50 DEG C~70 DEG C, and evacuated time is 0.5h~2h；
The drying is dried using low temperature vacuum drying method, and the drying condition is vacuum degree -0.073--
0.1MPa is 40 DEG C -60 DEG C of drying temperature, 25-60 minutes dry.
In the preparation method of the loose type milk pimple,
The acidification that leavening progress raw milk is added in raw milk after pasteurize obtains fermented yoghourt；
The raw milk is protein >=2.95%, the milk of fat >=3.10% and titratable acidity≤18 ° T；
The leavening is streptococcus thermophilus and lactobacillus bulgaricus；
The leavening 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 preparation method production loose type milk pimple, color in faint yellow or milky,
It is with rich flavor, quality is crisp, palatability is stronger.
The physical and chemical index of milk pimple product prepared by the present invention is as shown in table 1.
Table 1 is the physical and chemical index of milk pimple product prepared by the present invention
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
Raw material used in following examples is fresh milk, is purchased from China Agricultural University's Animal Science And Technology.Wherein albumen
Matter is 2.95%, and fat is 3.1%, and it is mass fraction that acidity, which is 18 ° of T,.
Trisodium citrate and disodium hydrogen phosphate used is purchased from Lianyun Harbour Ke Xin Chemical Co., Ltd..
Maltodextrin used is purchased from Beijing nandina bird food additives Co., Ltd.
Percentage involved in following embodiment is weight percentage.
Embodiment 1, the loose type milk pimple of different drying mode preparations
(1) it weighs 3L fresh milk and carries out pasteurize, when it is cooled to 40 DEG C, 0.1% leavening is added, in 42 DEG C
In incubator, fermentation to its acidity is greater than 80 ° of T.
(2) fermented yoghourt progress heat is boiled into processing, i.e., temperature heats half an hour at 70-100 DEG C, and constantly stirs
It mixes, precipitates the albumen in cow's milk completely as far as possible.Then discharging whey is carried out, to obtain cheese curd.
(3) 2%-4% compound emulsion salt (trisodium citrate: disodium hydrogen phosphate=1:1~10) is added into cheese curd,
10% maltodextrin and 9% sucrose carry out heating and melting.Wherein emulsifying temperature is 70 DEG C, emulsifying rate 1000rpm, emulsification
Time is 15min, obtains the uniform cheese slurry of state.
(4) cheese slurry is squeezed into square dies while hot, its side length is 2cm~3cm.It is cooling to put it into cold house, demoulding.
Cheesy masses are subjected to different drying process respectively.
(5) it is dried using changing temperature-pressure-difference and puffing drying machine.Material is uniformly placed on to the coil of wire of drying machine
In, it is sealed in Bulking tank.It is passed through hot steam by jet chimney, temperature is made slowly to rise to 70 DEG C of -90 DEG C of preheating 15-30 points
Clock.It opens gas bleeder valve and reaches vacuum -0.07~-0.08MPa, simultaneously close off steam inlet pipeline, and will be passed through in jet chimney
Cooling water is down to 60 DEG C, carries out 1h-2h evacuation at this temperature.It is then shut off relief valve, 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, can opening takes out sample after restoring normal pressure, as low
The milk pimple product of moisture.
(6) it uses low-temperature vacuum drying: sample is placed in vacuum degree-0.073-- 0.5MPa, 40 DEG C-60 of drying temperature
DEG C, it is 25-60 minutes dry.
(7) use vacuum freezedrying: sample is stayed overnight through 0 DEG C or less pre-freeze, and it is continuous drying to be less than 30pa in vacuum condition
8h-10h。
(8) micro-wave vacuum: 3 sections of microwaves is used, 3min is heated.
(9) infra-red drying in using: middle infrared lamp output power 450W, middle infrared wavelength 2.8m.Blower output work
Rate 200W, material disc size 35cm × 40cm, cavity temperature are set as 70 DEG C, dry 1h.
(10) use oven drying: sample is placed on shelf, in 50-60 DEG C of baking 11h.
Step 5,6,7,8,9,10 are prepared into resulting cheese samples and carry out moisture, water activity, albumen, fat, hardness
And its visual analysis.
Using physical property measurement instrument (TA-XT2i, Stable Micro System company) measure its hardness (speed before surveying:
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 measured using water activity detecting instrument (Series 4TE, Aqua Lab company, the U.S.)；
Moisture content is measured using GB5009.3-2010；
Protein content is measured using GB5009.5-2010；
Fat content is measured using GB5413.3-2010；
The physical and chemical index of the milk pimple product of the different dry preparations of table 2
Physical and chemical index and the appearance description of loose type milk pimple manufactured in the present embodiment are as shown in table 2.
Hardness number shows that the product hardness of oven drying is larger, and hardness is up to 8364g.In comparison, freeze-drying
For product hardness the bottom of compared with, changing temperature-pressure-difference is dry similar with the product hardness of low-temperature vacuum drying, is in medium level.
From the point of view of appearance, micro-wave vacuum, oven drying and infra-red drying product brown stain are more serious, and the easy surface of product
Incrustation, internal moisture are scattered and disappeared relatively slow.8 He of vacuum freezedrying time, moisture content 23.608%, water activity are
0.9107, efficiency is relatively low, freeze-drying, changing temperature-pressure-difference and puffing be dry and low temperature frequency conversion vacuum drying product color variation compared with
It is few.Quality is loose, crisp.
From the point of view of drying efficiency, changing temperature-pressure-difference is dry higher with the efficiency of low-temperature vacuum drying, drying time 30min to 2h
Left and right, product final moisture are 15% or so, and product mouthfeel and brittleness are preferable at this time.
The influence of embodiment 2, different drying modes to loose type milk pimple microstructure
(1) it weighs 3L fresh milk and carries out pasteurize, when it is cooled to 40 DEG C, 0.1% leavening is added, in 42 DEG C
In incubator, fermentation to its acidity is greater than 80 ° of T.
(2) fermented yoghourt progress heat is boiled into processing, i.e., temperature heats half an hour at 90 DEG C, and constantly stirs, and makes
Albumen in cow's milk precipitates completely as far as possible.Then discharging whey is carried out, to obtain cheese curd.
(3) 2%-4% compound emulsion salt (trisodium citrate: disodium hydrogen phosphate=1:1~10) is added into cheese curd,
10% maltodextrin and 9% sucrose carry out heating and melting.Wherein emulsifying temperature is 70 DEG C, emulsifying rate 1000rpm, emulsification
Time is 15min, obtains the uniform cheese slurry of state.
(4) cheese slurry is squeezed into square dies while hot, its side length is 2cm~3cm.It is cooling to put it into cold house, demoulding.
Cheesy masses are subjected to different drying process respectively.
(5) it is dried using changing temperature-pressure-difference and puffing drying machine.Material is uniformly placed on to the coil of wire of drying machine
In, it is sealed in Bulking tank.It is passed through hot steam by jet chimney, temperature is made slowly to rise to 70 DEG C of -90 DEG C of preheating 15-30 points
Clock.It opens gas bleeder valve and reaches vacuum -0.07~-0.08MPa, simultaneously close off steam inlet pipeline, and will be passed through in jet chimney
Cooling water is down to 60 DEG C, carries out 1h-2h evacuation at this temperature.It is then shut off relief valve, 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, can opening takes out sample after restoring normal pressure, as low
The milk pimple product of moisture.
(6) it uses low-temperature vacuum drying: sample being placed in vacuum degree -0.073MPa, 60 DEG C of drying temperature, dries 25-35
Minute.
(7) use vacuum freezedrying: -20 DEG C of pre-freezes of sample warp are stayed overnight, and are less than the continuous drying 8h of 30Pa in vacuum condition.
(8) use oven drying: sample is placed on shelf, in 60 DEG C of baking 11h.
The cheese samples of 5,6,7,8 preparations 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 the dry prepared loose type milk pimple microstructure of changing temperature-pressure-difference and puffing have the characteristics that it is porous, in product
Portion crack is more.To increase the crisp of product.In contrast, the interiors of products such as oven drying and freeze-drying hole is less.
Shown in product chromaticity difference diagram 6 prepared by different drying means.L value indicates black and white or bright dark ,+indicate partially white ,-indicate inclined
Secretly.L value is higher, and sample brightness is higher；A indicates red green ,+indicate partially red ,-indicate partially green.Figure four shows, explosion puffing drying method, true
Empty seasoning L value is higher, and A value is lower.Oven drying method (oven method) A value is higher, and L value is lower, and browning degree is higher.Freezing is dry
The product of dry method production, a value is not very high, but L value is lower, and product color is partially dark.These four methods have the color of product
Apparent variation.Explosion puffing drying method, boulton process influence the color of product less.
Embodiment 3, loose type nut milk pimple product
It is prepared according to flow chart shown in FIG. 1.
(1) it weighs 3L fresh milk and carries out pasteurize, when it is cooled to 40 DEG C, 0.1% leavening is added, in 42 DEG C
In incubator, fermentation to its acidity is greater than 80 ° of T.
(2) fermented yoghourt progress heat is boiled into processing, i.e., temperature heats half an hour at 90 DEG C, and constantly stirs, and makes
Albumen in cow's milk precipitates completely as far as possible.Then discharging whey is carried out, to obtain cheese curd.
(3) 2%-4% compound emulsion salt (trisodium citrate: disodium hydrogen phosphate=1:1~10) is added into cheese curd,
10% maltodextrin and 9% sucrose and 10% nut (peanut is broken or hickory nut is broken) carry out heating and melting.Wherein emulsifying temperature is
70 DEG C, emulsifying rate 1000rpm, emulsification times 15min, obtain the uniform cheese slurry of state.
(4) cheese slurry is squeezed into square dies while hot, its side length is 2cm~3cm.It is cooling to put it into cold house, demoulding.
Cheesy masses are subjected to different drying process respectively.
(5) it is dried using changing temperature-pressure-difference and puffing drying machine.Material is uniformly placed on to the coil of wire of drying machine
In, it is sealed in Bulking tank.It is passed through hot steam by jet chimney, temperature is made slowly to rise to 70 DEG C of -90 DEG C of preheating 15-30 points
Clock.It opens gas bleeder valve and reaches vacuum -0.07~-0.08MPa, simultaneously close off steam inlet pipeline, and will be passed through in jet chimney
Cooling water is down to 60 DEG C, carries out 1h-2h evacuation at this temperature.It is then shut off relief valve, 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, can opening takes out sample after restoring normal pressure, as low
The milk pimple product of moisture.
As shown in Figure 7 and Figure 8, loose type milk lump made from the preparation method using loose type milk pimple provided by the invention
Carbuncle is hickory nut taste and peanut taste respectively.Loose nut milk pimple sample prepared by the present embodiment has strong simultaneously
The taste of milk and nut, quality are loose.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (1)
1. a kind of preparation method of loose type milk pimple, which comprises the following steps:
(1) it weighs 3L fresh milk and carries out pasteurize, when it is cooled to 40 DEG C, add 0.1% leavening, cultivated in 42 DEG C
In case, fermentation to its acidity is greater than 80 ° of T；
(2) fermented yoghourt progress heat is boiled into processing, i.e., temperature heats half an hour at 90 DEG C, and constantly stirs, and makes cow's milk
In albumen precipitate completely as far as possible, discharging whey is then carried out, to obtain cheese curd；
(3) 2%-4% compound emulsion salt, 10% maltodextrin and 9% sucrose and 10% nut are added into cheese curd, carries out
Heating and melting, wherein emulsifying temperature is 70 DEG C, emulsifying rate 1000rpm, emulsification times 15min, obtains state uniform one
The cheese slurry of cause；
(4) cheese slurry is squeezed into square dies while hot, its side length is 2cm~3cm；It is cooling to put it into cold house, demoulding；
(5) it is dried, material is uniformly placed in the coil of wire of drying machine using changing temperature-pressure-difference and puffing drying machine, filled
It is sealed in Bulking tank, hot steam is passed through by jet chimney, so that temperature is slowly risen to 70 DEG C of -90 DEG C of preheatings 15-30 minutes, open
It opens gas bleeder valve and reaches vacuum -0.07~-0.08MPa, simultaneously close off steam inlet pipeline, and cooling will be passed through in jet chimney
Water is down to 60 DEG C, carries out 1h-2h evacuation at this temperature, is then shut off relief valve, stops evacuating, is passed through cooling water for temperature
20 DEG C~25 DEG C are down to, 5min~10min is maintained, opens gas valve, can opening takes out sample, as low moisture after restoring normal pressure
Milk pimple product.
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| CN110604178B (en) * | 2019-10-14 | 2022-12-27 | 江苏食品药品职业技术学院 | Infant yogurt dissolving bean and preparation process thereof |
| CN112205482B (en) * | 2020-09-30 | 2022-04-15 | 中国农业科学院农产品加工研究所 | Crisp leisure instant cheese and preparation method thereof |
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