CN106900874A - A kind of cheese and preparation method thereof - Google Patents
A kind of cheese and preparation method thereof Download PDFInfo
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- CN106900874A CN106900874A CN201710072785.7A CN201710072785A CN106900874A CN 106900874 A CN106900874 A CN 106900874A CN 201710072785 A CN201710072785 A CN 201710072785A CN 106900874 A CN106900874 A CN 106900874A
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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
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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
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
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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
- A23C19/064—Salting
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Abstract
The invention discloses a kind of preparation method of cheese, buffalo milk is first carried out into pasteurize, then addition strain carries out curdled milk, calcium chloride solution and renin are added after curdled milk, place to curdled milk pH value be 6.4 after cut, to prevent soluble solid dissolution excessive, it is regularly first crosscutting when being cut, erect afterwards and cut, chamfer again, 10~15min discharging wheys are stood after cutting, then start to warm up continuation and discharge whey, the pH value of curdled milk continues to decline simultaneously, when pH value deteriorates to less than 5.2, it is placed on the blanching stretching at 85~90 DEG C in salt solution, gained cheese is put into chilled brine after stretching is molded.The β casein buffalo milk moistures and pH value of the AB types that the present invention is selected are low, and protein content is high, and fat content is medium, Mozzarella cheese are obtained best in quality.
Description
【Technical field】
The present invention relates to a kind of cheese and preparation method thereof.
【Background technology】
Cheese is nutrition and its abundant food, and Mozzarella cheese therein is a kind of to originate in the soft of Italy
Cheese, the good reputation of " flower of cheese " is enjoyed in locality, be made of earliest with buffalo milk as raw material, compared to other ordinary milks,
The Mozzarella cheese mouthfeel sugarinesses of buffalo milk are higher, and finished product color and luster is white, and dairy fat content is higher than 50%, greasy texture,
It is the high-end product in cheese.There are some researches show most rich in protein is β-CN fragments in buffalo's milk, accounts for casein content
35.4%, beta-casein and cow's milk fat content, fat and protein content, cheese cutting intensity etc. have significant correlation, state
The research of outer scholar finds that the 1 B gene of β-CN has positive-effect to the milk performance of milk cow, and A genes then have negative effect.In recent years
Come, Mozzarella cheese also steeply rises in the consumption figure of China.The more excellent Mozzarella of quality how is prepared to do
Junket, a problem also as current urgent need to resolve.
【The content of the invention】
It is an object of the present invention to provide a kind of Mozzarella cheese best in quality.To reach above-mentioned purpose, institute of the present invention
The technical scheme of offer is：A kind of preparation method of cheese, comprises the following steps：
S1. the buffalo milk of 20000 weight portions is carried out into pasteurize, is subsequently cooled to 33 DEG C~34 DEG C, the buffalo milk
It is the buffalo milk of the beta-casein of the beta-casein of AB types；
S2. 40min is placed after the strain that 1 weight portion is added in the buffalo milk after being processed to step S1,6 weight portions are added
0.03% calcium chloride solution and 0.4 weight portion activation renin, be quickly stirred until homogeneous to obtain mixed liquor；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, then stands 10-15min, then heat to 38-40 DEG C,
The pH value of newborn block is determined simultaneously；
S5. when the pH of the newborn block of step S4 gained is less than 5.2, the percentage by weight for putting it into 85-90 DEG C is 4% salt
Rapid stretching shaping in water；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine that percentage by weight is 2% and refrigerates 1h,
Then drain at normal temperatures, pack.
Further, in the buffalo milk of the beta-casein of the AB types protein percentage by weight for 4.89-4.91%,
The percentage by weight of fat is 8.97-9.05%, the percentage by weight of real milk solids is 20.36-20.48%, non-fat solid
Percentage by weight for 10.66-10.74%, lactose percentage by weight be 5.17-5.21%.Such buffalo milk moisture contains
Amount and pH are relatively low, and protein content is high, and fat content is medium, and obtained cheese is best in quality.
Further, the sterilization temperature in the step S1 be 65 DEG C, sterilizing time be 30min.
Further, the strain in the step S2 is lactic acid bacteria culturers.
Further, the activation method of the renin in the step S2 be by renin add 50 weight portions water in,
40 DEG C are heated to, 40-60min is placed.With the extension of the soak time of renin, curdled milk effect is more excellent.
Further, the temperature-rising method in step S4 is：1 DEG C is raised in 10min, then with the heating rate of 1 DEG C/5min
It is warming up to 38-40 DEG C.Whey is discharged in the temperature-rise period.
Further, the pH in the step S5 is 5.05.When the pH value of curdled milk is 5.05, draftability is more excellent.
Further, the temperature of the chilled brine in the step S6 is 4-8 DEG C.
In sum, the present invention uses the beta-casein preparation of cheese is carried out for the buffalo milk of AB types, and for this kind of water
Milk has carried out specific process exploitation.Buffalo milk is first carried out into pasteurize, then adding strain carries out curdled milk, adds after curdled milk
Enter calcium chloride solution and renin to place to curdled milk pH value be to be cut after 6.4, prevent soluble solid dissolution excessive, rule
Then first crosscutting, rear erecting is cut, chamfers again, and 10~15min discharging wheys are stood after cutting, and is then started to warm up continuation and is discharged whey, together
When curdled milk pH value continue to decline, when pH value drops to less than 5.2, be placed in salt solution the blanching stretching at 85~90 DEG C, stretching
Gained cheese is put into chilled brine is afterwards molded.
Obtained cheese is better than light water milk and other caseins in hardness, chewability, melting and adhesiveness
Cheese obtained by the buffalo milk of phenotype., as luxury food, the present invention is from quality raw materials and is directed to quality raw materials for cheese sheet
Carry out technique research and development and prepare the more excellent cheese of quality, with added value agricultural product higher, have broad prospects.
【Brief description of the drawings】
Fig. 1 is the scanning electron microscope diagram of cheese obtained in embodiment 3.
Fig. 2 is the scanning electron microscope diagram of cheese obtained in embodiment 4.
Fig. 3 is the scanning electron microscope diagram of cheese obtained in embodiment 5.
Fig. 4 is the scanning electron microscope diagram of cheese obtained in embodiment 6.
【Specific embodiment】
The present invention is described in further detail with reference to specific embodiment, but present disclosure is not limited to be lifted
Embodiment.
Embodiment 1：Raw water milk constituents are analyzed
The Guangxi buffalo research institute water produced milk of stud farm is partitioned into the different genotype of beta-casein casein
Row analysis, in order to avoid the influence of other genetic polymorphism of casein, other junket of two groups of cow's milk of unified AA types and AB types beta-casein
GFP type, is respectively that κ-casein is BB types, and α s1- caseins are BB types, and AB types, BB types, other non-aqueous cattle breeds are common
Cow's milk and do not consider casein phenotype Random Mixed buffalo's milk composition it is as shown in table 1：
<Table 1>
Embodiment 2：The preparation of Mozzarella cheese
Mozzarella cheese with the AB type beta-casein phenotype buffalo's milks in embodiment 1 as raw material passes through following steps
It is obtained：
S1. 20kgAB type beta-casein phenotype buffalo milks are heated to 65 DEG C, are incubated 30min, be subsequently cooled to 34 DEG C；
S2. 40min is placed after the lactic acid bacteria culturers that 1g is added in the buffalo milk after being processed to step S1；By the curdled milk of 0.4g
Enzyme adds placement after placement 40min at 40 DEG C in adding 50mL distilled water with the calcium chloride solution of 6g 0.03% (w/w)
In buffalo milk after 40min, mixed liquor is quickly stirred until homogeneous to obtain；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, stands 10min, then 1 DEG C of the rising in 10min, then
38 DEG C are warming up to the heating rate of 1 DEG C/5min, while determining the pH value of newborn block；
S5. when the newborn block pH of step S4 gained is less than 5.2, Rapid stretching in the salt solution of 4% (w/w) for putting it into 90 DEG C；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine of 4 DEG C of 2% (w/w) and refrigerates 1h, so
Drain at normal temperatures afterwards, pack.
The scanning electron microscope diagram of gained cheese is as shown in Figure 1.
Embodiment 3：The preparation of Mozzarella cheese
Mozzarella cheese with the AB type beta-casein phenotype buffalo's milks in embodiment 1 as raw material passes through following steps
It is obtained：
S1. 20kgAB type beta-casein phenotype buffalo milks are heated to 65 DEG C, are incubated 30min, be subsequently cooled to 34 DEG C；
S2. 40min is placed after the lactic acid bacteria culturers that 1g is added in the buffalo milk after being processed to step S1；By the curdled milk of 0.4g
Enzyme adds placement jointly after placement 60min at 40 DEG C in adding 50mL distilled water with the calcium chloride solution of 6g 0.03% (w/w)
In buffalo milk after 40min, mixed liquor is quickly stirred until homogeneous to obtain；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, stands 10min, then 1 DEG C of the rising in 10min, then
40 DEG C are warming up to the heating rate of 1 DEG C/5min, while determining the pH value of newborn block；
S5. when the newborn block pH of step S4 gained is 5.05, Rapid stretching in the salt solution of 4% (w/w) for putting it into 85 DEG C
Shaping；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine of 6 DEG C of 2% (w/w) and refrigerates 1h, so
Drain at normal temperatures afterwards, pack.
The scanning electron microscope diagram of gained cheese is as shown in Figure 1.
Embodiment 4：The preparation of Mozzarella cheese
Mozzarella cheese with the AA type beta-casein phenotype buffalo's milks in embodiment 1 as raw material passes through following steps
It is obtained：
S1. 20kgAA type beta-casein phenotype buffalo milks are heated to 65 DEG C, are incubated 30min, be subsequently cooled to 34 DEG C；
S2. 40min is placed after the lactic acid bacteria culturers that 1g is added in the buffalo milk after being processed to step S1；By the curdled milk of 0.4g
Enzyme adds placement jointly after placement 45min at 40 DEG C in adding 50mL distilled water with the calcium chloride solution of 6g 0.03% (w/w)
In buffalo milk after 40min, mixed liquor is quickly stirred until homogeneous to obtain；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, stands 15min, then 1 DEG C of the rising in 10min, then
40 DEG C are warming up to the heating rate of 1 DEG C/5min, while determining the pH value of newborn block；
S5. when the newborn block pH of step S4 gained is 5.05, Rapid stretching in the salt solution of 4% (w/w) for putting it into 85 DEG C
Shaping；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine of 5 DEG C of 2% (w/w) and refrigerates 1h, so
Drain at normal temperatures afterwards, pack.
The scanning electron microscope diagram of gained cheese is as shown in Figure 2.
Embodiment 5：The preparation of Mozzarella cheese
Mozzarella cheese with the mixed type beta-casein phenotype buffalo's milk in embodiment 1 as raw material is by following step
It is rapid to be obtained：
S1. 20kg mixed type beta-casein phenotype buffalo milks are heated to 65 DEG C, are incubated 30min, be subsequently cooled to 34 DEG C；
S2. 40min is placed after the lactic acid bacteria culturers that 1g is added in the buffalo milk after being processed to step S1；By the curdled milk of 0.4g
Enzyme adds placement jointly after placement 50min at 40 DEG C in adding 50mL distilled water with the calcium chloride solution of 6g 0.03% (w/w)
In buffalo milk after 40min, mixed liquor is quickly stirred until homogeneous to obtain；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, stands 13min, then 1 DEG C of the rising in 10min, then
40 DEG C are warming up to the heating rate of 1 DEG C/5min, while determining the pH value of newborn block；
S5. when the newborn block pH of step S4 gained is 5.05, Rapid stretching in the salt solution of 4% (w/w) for putting it into 87 DEG C
Shaping；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine of 7 DEG C of 2% (w/w) and refrigerates 1h, so
Drain at normal temperatures afterwards, pack.
The scanning electron microscope diagram of gained cheese is as shown in Figure 3.
Embodiment 6：The preparation of Mozzarella cheese
Mozzarella cheese with ordinary milk as raw material is obtained by following steps：
S1. by 20kg Milk During Heatings to 65 DEG C, 30min is incubated, is subsequently cooled to 34 DEG C；
S2. 40min is placed after the lactic acid bacteria culturers that 1g is added in the buffalo milk after being processed to step S1；By the curdled milk of 0.4g
Enzyme adds placement jointly after placement 48min at 40 DEG C in adding 50mL distilled water with the calcium chloride solution of 6g 0.03% (w/w)
In buffalo milk after 40min, mixed liquor is quickly stirred until homogeneous to obtain；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, then stands 13min, 1 DEG C is then raised in 10min,
40 DEG C are warming up to the heating rate of 1 DEG C/5min again, while determining the pH value of newborn block；
S5. when the newborn block pH of step S4 gained is 5.05, Rapid stretching in the salt solution of 4% (w/w) for putting it into 87 DEG C
Shaping；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine of 6 DEG C of 2% (w/w) and refrigerates 1h, so
Drain at normal temperatures afterwards, pack.
The scanning electron microscope diagram of gained cheese is as shown in Figure 4.
Embodiment 7：Cheese attributional analysis
Cheese texture is measured (TMS-PRO, the U.S.) using Texture instrument, monoblock cheesy masses obtained in Example 3-6
Middle sample, the square for being cut into 2cm × 2cm × 2cm is tested, test parameter：Push 2 times, 120 millis of test speed
Meter per second；Trigger force is 0.1N；Deformation quantity is 30%.Sample obtained in embodiment 3-6 is measured, each sample repeats to survey
It is fixed 3 times.
Cheese aberration is determined using colour examining colour-difference-metre, each sample determination 4 times, counts the difference of L, a, b value.
Statistical analysis is carried out to result using IBMSPSS20 softwares, variance analysis is carried out to result using Duncan, if P<
0.05 is thought that it statistically has significant difference, and different letters represent the significance of difference.
1. cheese is constituted
The composition analysis of the cheese being made of different types of beta-casein cow's milk the results are shown in Table 2, be shown in table, β-junket
The yield of albumin A Type B is significantly higher than other groups (P<0.05) 23.67%, is reached.The yield of AA types and AB type cheese, moisture and
PH value has significant difference.
<The composition of the different beta-casein phenotype cheese of table 2.>
Abc represents significant difference (P<0.05)
2. cheese functional characteristic
Cheese is made using different types of beta-casein, cheese texture analysis result is shown in Table 3.Different type is shown in table
There is significant difference (P ＜ 0.05) in cheese, wherein in AB types cheese hardness, chewiness, adhesiveness, melting significantly in texture
Higher than AA types, there was no significant difference with other groups in elasticity, adhesivity and cohesion, the performance optimal of cheese.Three groups of buffalos
It is newborn that to compare the multinomial index of quality with common cow's milk more excellent.
<The texture of the different beta-casein phenotype cheese of table 3.>
Abc represents significant difference (P<0.05)
The above results show between beta-casein polymorphism and the texture of Mozzarella cheese exist significantly associate, wherein AB
The Mozzarella cheese performance optimals that type cow's milk is made.
It should be understood that the embodiment is only illustrative of the invention and is not intended to limit the scope of the invention.Furthermore, it is to be understood that
After the content for having read instruction of the present invention, those skilled in the art can make various changes or modifications to the present invention, these
The equivalent form of value is equally fallen within the protection domain that the application appended claims are limited.
Claims (9)
1. a kind of preparation method of cheese, it is characterised in that comprise the following steps：
S1. the buffalo milk of 20000 weight portions is carried out into pasteurize, is subsequently cooled to 33 DEG C~34 DEG C, the buffalo milk is AB
The buffalo milk of the beta-casein of type；
S2. 40min is placed after the strain that 1 weight portion is added in the buffalo milk after being processed to step S1,6 weight portions are added
0.03% calcium chloride solution and the renin of 0.4 weight portion activation, are quickly stirred until homogeneous to obtain mixed liquor；
Step S2 gained mixed liquors to the newborn block that congeals into are stood at S3.35 DEG C, and the newborn block pH value is 6.4；
S4. the newborn block of step S3 gained is cut into 2cm bulks wide, then stands 10-15min, then heat to 38-40 DEG C, while
Determine the pH value of newborn block；
S5. when the pH of the step S4 newborn blocks of gained is less than 5.2, during the percentage by weight for putting it into 85-90 DEG C is 4% salt solution
Rapid stretching is molded；
S6. the cheese of the drawing and forming obtained by step S5 is put into the chilled brine that percentage by weight is 2% and refrigerates 1h, then
Drain at normal temperatures, pack.
2. the preparation method of cheese according to claim 1, it is characterised in that：The buffalo milk of the beta-casein of the AB types
The percentage by weight of middle protein is 4.89-4.91%, the percentage by weight of fat is 8.97-9.05%, the weight of real milk solids
Amount percentage is 20.36-20.48%, the percentage by weight of non-fat solid is 10.66-10.74%, the weight percent of lactose
Than being 5.17-5.21%.
3. the preparation method of cheese according to claim 1, it is characterised in that：Sterilization temperature in the step S1 is 65
DEG C, sterilizing time be 30min.
4. the preparation method of cheese according to claim 1, it is characterised in that：Strain in the step S2 is lactic acid bacteria
Strain.
5. the preparation method of cheese according to claim 1, it is characterised in that：The activation of the renin in the step S2
Method is, by the water of renin 50 weight portions of addition, to be heated to 40 DEG C, places 40-60min.
6. the preparation method of cheese according to claim 1, it is characterised in that the temperature-rising method in step S4 is：
1 DEG C is raised in 10min, then 38-40 DEG C is warming up to the heating rate of 1 DEG C/5min.
7. the preparation method of cheese according to claim 1, it is characterised in that：PH in the step S5 is 5.05.
8. the preparation method of cheese according to claim 1, it is characterised in that：The temperature of the chilled brine in the step S6
Spend is 4-8 DEG C.
9. according to the preparation method of any described cheese of claim 1 to 8, it is characterised in that：It is obtained by the preparation method
Buffalo milk cheese.
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