CN107568346A - A kind of processing method of yak milk cheese - Google Patents
A kind of processing method of yak milk cheese Download PDFInfo
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- CN107568346A CN107568346A CN201710883627.XA CN201710883627A CN107568346A CN 107568346 A CN107568346 A CN 107568346A CN 201710883627 A CN201710883627 A CN 201710883627A CN 107568346 A CN107568346 A CN 107568346A
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- yak milk
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- processing method
- yak
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Abstract
The invention discloses a kind of processing method of yak milk cheese, takes fresh yak milk to carry out pasteurize standby；Yak milk after sterilization is well mixed in the environment of 40 DEG C with lactose and Monascus, fermented 8 hours；By peeling and corning of fruits, take pulp to smash to pieces, add white granulated sugar and stir, pickle 30 minutes；The pulp mixture pickled is subjected to heating evaporation, 90 degree or so of heating-up temperature, heating is constantly stirred simultaneously, treats that moisture evaporation forms jam；Jam is mixed with the yak milk after fermentation；Added after mixing after renin stirs and pour into coagulation forming in mould；The curdled milk of shaping is subjected to drying and dewatering, got product.Compared with prior art, the present invention uses fresh yak milk as raw material, by the processing technology of the present invention, the fruit type yak milk cheese of a variety of different tastes can be made, its nutritive value is high, and taste is a variety of, the hobby crowd of different taste is can adapt to, the value with popularization and application.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of processing method of yak milk cheese.
Background technology
Cheese, also known as cheese, it is a kind of milk product of fermentation, its property has similarity with common yoghurt, all
Made by fermentation process, also all containing can be with the lactic acid bacteria of health care, but the concentration ratio Yoghourt of cheese is higher, approximate
Food, nutritive value are also therefore more abundant.Yak milk is the milk for having the yak of " boat of snowy region " to be produced on Qinghai-Tibet Platean,
Biology of the yak as high altitude localities, their living environment is pollution-free.Therefore yak milk has ordinary milk to compare
The characteristics of plan.Immunoglobulin content is high in yak milk, and human body can be helped to adjust immunity, improves resistance against diseases；While it
Still the good merchantable brand replenished the calcium, because being rich in natural milk calcium in yak milk；It is sub- that it also contains 18 kinds of amino acid necessary to human body, conjugation
A variety of rare nutritional ingredients such as oleic acid, а-leukotrienes, arachidonic acid, biotin.In the prior art, on the dry of yak milk
The making of junket, temporarily reported without open.
The content of the invention
The purpose of the present invention is that to solve the above problems and provides a kind of processing method of yak milk cheese.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention comprises the following steps：
(1) fresh yak milk is taken to carry out pasteurize standby；
(2) yak milk after sterilization is well mixed in the environment of 40 DEG C with lactose and Monascus, fermented 8 hours；
(3) by peeling and corning of fruits, take pulp to smash to pieces, add white granulated sugar and stir, pickle 30 minutes；
(4) pulp mixture pickled is subjected to heating evaporation, 90 degree or so of heating-up temperature, heating carries out continuous simultaneously
Stirring, treat moisture evaporation formed jam；
(5) jam is mixed with the yak milk after fermentation；
(6) addition renin pours into coagulation forming in mould after stirring after mixing；
(7) curdled milk of shaping is subjected to drying and dewatering, got product.
Further, the temperature of the pasteurize in step (1) be 75 DEG C -80 DEG C, sterilizing time be 10 minutes.Step (3)
In fruit be apple, strawberry, Kiwi berry, one or more combinations in grape.
The beneficial effects of the present invention are：
The present invention is a kind of processing method of yak milk cheese, and compared with prior art, the present invention uses fresh yak milk
For raw material, by the processing technology of the present invention, the fruit type yak milk cheese of a variety of different tastes, its nutritive value can be made
Height, taste is a variety of, can adapt to the hobby crowd of different taste, has the value of popularization and application.
Embodiment
The invention will be further described below：
The present invention comprises the following steps：
(7) fresh yak milk is taken to carry out pasteurize standby；
(8) yak milk after sterilization is well mixed in the environment of 40 DEG C with lactose and Monascus, fermented 8 hours；
(9) by peeling and corning of fruits, take pulp to smash to pieces, add white granulated sugar and stir, pickle 30 minutes；
(10) pulp mixture pickled is subjected to heating evaporation, 90 degree or so of heating-up temperature, heating is carried out not simultaneously
Disconnected stirring, treat that moisture evaporation forms jam；
(11) jam is mixed with the yak milk after fermentation；
(12) addition renin pours into coagulation forming in mould after stirring after mixing；
(7) curdled milk of shaping is subjected to drying and dewatering, got product.
Further, the temperature of the pasteurize in step (1) be 75 DEG C -80 DEG C, sterilizing time be 10 minutes.Step (3)
In fruit be apple, strawberry, Kiwi berry, one or more combinations in grape.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of processing method of yak milk cheese, it is characterised in that comprise the following steps：
(1) fresh yak milk is taken to carry out pasteurize standby；
(2) yak milk after sterilization is well mixed in the environment of 40 DEG C with lactose and Monascus, fermented 8 hours；
(3) by peeling and corning of fruits, take pulp to smash to pieces, add white granulated sugar and stir, pickle 30 minutes；
(4) pulp mixture pickled is subjected to heating evaporation, 90 degree or so of heating-up temperature, heating is constantly stirred simultaneously
Mix, treat that moisture evaporation forms jam；
(5) jam is mixed with the yak milk after fermentation；
(6) addition renin pours into coagulation forming in mould after stirring after mixing；
(7) curdled milk of shaping is subjected to drying and dewatering, got product.
2. the processing method of yak milk cheese according to claim 1, it is characterised in that：Pasteurize in step (1)
Temperature be 75 DEG C -80 DEG C, sterilizing time be 10 minutes.
3. the processing method of yak milk cheese according to claim 1, it is characterised in that：Fruit in step (3) is apple
One or more combinations in fruit, strawberry, Kiwi berry, grape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710883627.XA CN107568346A (en) | 2017-09-26 | 2017-09-26 | A kind of processing method of yak milk cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710883627.XA CN107568346A (en) | 2017-09-26 | 2017-09-26 | A kind of processing method of yak milk cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568346A true CN107568346A (en) | 2018-01-12 |
Family
ID=61038528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710883627.XA Pending CN107568346A (en) | 2017-09-26 | 2017-09-26 | A kind of processing method of yak milk cheese |
Country Status (1)
| Country | Link |
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| CN (1) | CN107568346A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2792093C1 (en) * | 2022-06-29 | 2023-03-16 | федеральное государственное бюджетное образовательное учреждение высшего образования "Российский биотехнологический университет (РОСБИОТЕХ)" | Method for production of cheese with grapes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN102367428A (en) * | 2011-10-24 | 2012-03-07 | 甘肃农业大学 | Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei |
| CN103704356A (en) * | 2013-12-20 | 2014-04-09 | 光明乳业股份有限公司 | Fresh red rice cheese and preparation method thereof |
-
2017
- 2017-09-26 CN CN201710883627.XA patent/CN107568346A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518284A (en) * | 2009-04-13 | 2009-09-02 | 天津科技大学 | Instant cheese and preparation method thereof |
| CN102367428A (en) * | 2011-10-24 | 2012-03-07 | 甘肃农业大学 | Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei |
| CN103704356A (en) * | 2013-12-20 | 2014-04-09 | 光明乳业股份有限公司 | Fresh red rice cheese and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张欢等: "牦牛乳新鲜干酪加工工艺研究", 《甘肃农业大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2792093C1 (en) * | 2022-06-29 | 2023-03-16 | федеральное государственное бюджетное образовательное учреждение высшего образования "Российский биотехнологический университет (РОСБИОТЕХ)" | Method for production of cheese with grapes |
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| PB01 | 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 |
Application publication date: 20180112 |
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| RJ01 | Rejection of invention patent application after publication |