CN108094557A - A kind of cheese acidified milk and preparation method thereof - Google Patents
A kind of cheese acidified milk and preparation method thereof Download PDFInfo
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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
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- A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
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Abstract
The invention discloses a kind of cheese acidified milks and preparation method thereof, and the raw material of the acidified milk includes：Raw milk 90.919%~92.55%, sucrose 7%~8%, cheese powder 0.2%~0.7%, emulsification salt 0.15%~0.38%, leavening 0.001%~0.1%, the percentage are the mass percent for accounting for raw material gross mass.The preparation method of cheese acidified milk comprises the following steps：Total amount is heated to 70~80 DEG C to separate 30%~50% raw milk in 90.919%~92.55% raw milk, 0.2%~0.7% cheese powder and 0.15%~0.38% emulsification salt, 15~25min of insulated and stirred is added in, obtains material A and carry out homogeneous；Remaining raw milk is warming up to 40~50 DEG C, adds in material A and 7%~8% sucrose, 10~20min of insulated and stirred after homogeneous, material B is obtained and carries out homogeneous；Material B sterilizations, cooling, addition 0.001%~0.1% after homogeneous is ferment-fermented；Above-mentioned percentage accounts for the mass percent of raw material gross mass for each ingredient；The material for being up to fermentation termination turns over cylinder cooling, and filling, refrigeration both obtains the product.
Description
Technical field
The present invention relates to dairy products fields, and in particular to a kind of cheese acidified milk and preparation method thereof.
Background technology
Dairy products are known as " wholefood " and " white blood ", and more and more people recognize the nutriture value of dairy products
Value and the benefit to health.Fermented milk products are components important in dairy products, such as acidified milk, Yoghourt etc., they are not only
With the newborn nutritional ingredient of itself, at the same also substantial amounts of lactic acid bacteria, even probiotics and fermentation process bring it is more
Bioactive ingredients.Probiotics can effectively maintain the microecological balance of enteron aisle.The study found that artificial probiotic supplemented not only may be used
To adjust the non-equilibrium state of intestinal microecology, it is made to tend to balance, moreover it is possible to recover and keep health.Probiotics can divide
Some antigenic substances are secreted, activate and strengthen the immune system of enteron aisle；It can also promote intestines peristalsis, help digest；Inhibit corruption
The growth of bacterium.The breeding of probiotics may advantageously facilitate the development of infant.And acidified milk is then the good food carrier of probiotics,
Therefore, acidified milk is a kind of food with high nutritive value.
Natural cheeses be ten times concentration milk, " the milk gold " being known as in dairy products.Protein in cheese is mainly
Casein, digestibility is up to 97.5% or so.Rich in important minerals and vitamin A. D. Es and B such as calcium, phosphorus, magnesium in cheese
The multivitamins such as race.Therefore, it is many to have effects that replenish the calcium, enhance body immunity, take care of one's teeth etc. for cheese.In natural cheese
Cheddar (Qie Da) cheese, due to have passed through the very long maturity period, protein, which is more broken down into, to be easy to digest and assimilate
Peptide and amino acid, therefore be fine work in cheese and the natural cheese of current production rate maximum.Importantly, cheddar
The flavor of (Qie Da) cheese is relatively easy what is received by compatriots.
The combination of Cheddar (Qie Da) cheese and acidified milk will have important breakthrough in nutrition and flavor.
The content of the invention
The technical problems to be solved by the invention be selection be suitble to and acidified milk arrange in pairs or groups, the cheddar of optimal maturity
Cheese；Natural cheeses powder is overcome to not readily dissolve, the problem of other silty dispensing operation techniques of no image of Buddha are the same, provides a kind of addition
Cheddar (cuts up to cheese) fermented dairy product of powder and preparation method thereof.
The present invention provides a kind of preparation method for the fermented dairy product for adding in cheddar (cutting up to cheese), including following
The step of：
1) raw milk that 30%~50% is separated in raw milk that total amount is 90.919%~92.55% is heated to 70~
80 DEG C, add in 0.2%~0.7% cheese powder and 0.15%~0.38% emulsification salt, 15~25min of insulated and stirred, obtain material A into
Row homogeneous；
2) remaining raw milk is warming up to 40~50 DEG C, the material A and 7%~8% sucrose, heat preservation added in after homogeneous is stirred
10~20min is mixed, material B is obtained and carries out homogeneous；
3) it is material B sterilizations, cooling, the addition 0.001%~0.1% after homogeneous is ferment-fermented；Above-mentioned percentage is
Each ingredient accounts for the mass percent of raw material gross mass；
4) material for being up to fermentation termination turns over cylinder cooling, and filling, refrigeration both obtains the product.
Further optimize, the condition of the homogeneous in step (1) is that temperature is 60~65 DEG C, and pressure is 20~25MPa.
Further optimization, cheese powder in step (1) are to cut up to cheese for 6~12 months for the maturity period.
Further optimize, the emulsification salt in step (1) is Quadrafos and the mixture or Quadrafos of citrate
With one kind in the mixture of monophosphate；The combined amount of Quadrafos and citrate be 5%~50% polyphosphate sodium with
50%~95% sodium citrate；The combined amount of Quadrafos and monophosphate be 60~70% sodium polyphosphate, 30~
40% monophosphate object；The percentage accounts for the mass percent of emulsification salt total amount for each ingredient.
Further optimize, the Quadrafos in the emulsification salt is sodium pyrophosphate, calgon, sodium tripolyphosphate or more
One or more in polyphosphate sodium；Monophosphate is one kind or more in sodium dihydrogen phosphate, disodium hydrogen phosphate or tertiary sodium phosphate
Kind；Citrate is one or more in sodium citrate, calcium citrate or magnesium citrate.
Further optimize, the processing condition in step (2) is that temperature is 60~65 DEG C, and pressure is 18~22MPa.
Further optimize, leavening is streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, plant in step (3)
Lactobacillus, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactic acid breast
One or more in coccus subsp. cremoris, Lactococcus lactis, Bifidobacterium or Leuconostoc mesenteroides；The time of fermentation for 4~
10 it is small when, the temperature of fermentation is 35 DEG C~42 DEG C, and fermentation termination titratable acidity is 70~90 ° of T.
Further optimization, the middle sterilization of step (4) are handled for pasteurize, 85~95 DEG C of sterilization conditions temperature, the time 10
~15min.
Further optimize, the temperature that cylinder cooling is turned in step (4) is 16~22 DEG C, and the temperature of refrigeration is 4~10 DEG C.
Utilize acidified milk made of the method for preparing cheese acidified milk, which is characterized in that the raw material bag of the acidified milk
It includes：Raw milk 90.919%~92.55%, sucrose 7%~8%, cheese powder 0.2%~0.7%, emulsification salt 0.15%~
0.38%th, leavening 0.001%~0.1%, the percentage are the mass percent for accounting for raw material gross mass.
A kind of cheddar acidified milks as obtained by the preparation method provided by the invention.The cheddar hairs
Kefir milk, without the savory essence of cheese, is really with the addition of cheddar cheese powders compared with existing cheese's (taste) Yoghourt on the market, tool
There is the favorite typical cheese taste of Consumption of China.
On the basis of common knowledge of the art, above-mentioned each optimum condition can be combined to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is：Provide a kind of cheddar acidified milks and preparation method thereof.Pass through selection
The natural cheddar of specific maturity, special formulation and special process realize and are added to sufficient natural cheddar powder
Double fermentations are carried out in milk.Existing Related product is breached to rely solely on essence embodiment cheese flavor or only add few
The cheese powder of amount does concept publicity, produce it is a really, possess cheese nutrition, Chinese are favorite, cheese flavor
Strong cheddar acidified milks.
Specific embodiment
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a scope.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions or according to business
Product specification selects.
Following technical solution, is described further for the content of the invention
The present invention provides a kind of preparation method for the fermented dairy product for adding in cheddar (cutting up to cheese), including following
The step of：
The raw material that the cheddar (cuts up to cheese) acidified milk includes：Breast 90.919~92.55%, sucrose 7~8%,
The mixing of cheddar cheese powders 0.2~0.7%, the mixture of Quadrafos and citrate or Quadrafos and monophosphate
Object 0.15~0.38%, leavening 0.001~0.1%, the percentage are the mass percent for accounting for raw material gross mass；
Step 1) is：The breast of total amount 30~50% is heated to 70~80 DEG C, adds in cheddar cheese powders and salt-mixture,
15~25min of insulated and stirred, obtains material A.
Step 2) is：By material A through 20~25MPa homogeneous；
Step 3) is：Remaining breast is warming up to 40~50 DEG C, adds in material A and sucrose after homogeneous, insulated and stirred 10~
20min, this is material B；
Step 4) is：Material B is warming up to 60~65 DEG C, through 18~22MPa homogeneous；
Step 5) is：Material B after homogeneous is sterilized, is cooled down, add in it is ferment-fermented；
Step 6) is：The material for being up to fermentation termination turns over cylinder cooling, filling, refrigeration.
The breast is the breast of this field routine, including raw milk.The raw milk is the raw milk of this field routine,
The natural mammal gland secretion forced down from healthy ox body Normal breast, preferably by pretreated raw milk.It is described
Raw milk meet GB-19301《National food safety standard-lactogenesis》Requirement.
The cheddar cheese powders refer to, using the maturity period as the ripe cheddar of 6 months~1 year, mix with other auxiliary materials
Close the powdery cheddar cheese dispensings being processed into.
Quadrafos, monophosphate and the citrate is preferably sodium salt；The polyphosphoric acid is preferably coke
One or more of phosphoric acid, hexa metaphosphoric acid, tripolyphosphate and polyphosphoric acids.The mixing of the Quadrafos and citrate
Object is preferably 50~95% sodium citrate, the mixture with 5~50% polyphosphate sodium；The Quadrafos and single phosphorus
The mixture of hydrochlorate is preferably 60~70% sodium polyphosphate, 20~30% disodium hydrogen phosphate and 10% tertiary sodium phosphate
Mixture；The percentage accounts for the mass percent of emulsification salt total amount for each ingredient.
The strain of the fermentation is lactic acid bacteria culturers commonly used in the art, is preferably streptococcus thermophilus
(Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), bulgarian milk
Bacillus (Lactobacillus bulgaricus), lactobacillus plantarum (Laetobacillus plantarum), Lactobacillus casei
(Lactobacillus casei), Lactobacillus salivarius (Laetobacillus salivarius), streptococcus lactis
(Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis subsp. lactis (Lactococcus
Lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), breast
Yogurt coccus (Lactococcus lactis), Bifidobacterium (Bifidobacterium) and Leuconostoc mesenteroides
One or more in (Leuconostoc mesenteroides), more preferably streptococcus thermophilus
(StreptoCoCCuSthermophilus), lactobacillus bulgaricus (LaCtobaCilluSbulgariCuS).The fermentation
The inoculum concentration of strain is the inoculum concentration of this field routine, is preferably 1 × 106Cfu/mL~4 × 106cfu/mL.The fermentation
Condition and method be this field routine condition and method.When the time of the fermentation is preferably 4~10 small.The hair
The temperature of ferment is preferably 35 DEG C~42 DEG C.Those skilled in the art will know that it is fitted according to the inoculum concentration of the strain, fermentation temperature
When adjustment fermentation time length.The terminal of the fermentation is preferably 70~90 ° of T of titratable acidity.
The sterilization is the sterilization of this field routine, is preferably pasteurize processing, is more preferably killed for 85~95 DEG C
10~15min of bacterium.
The terminal of the fermentation is the terminal of this field routine, the acidity of the preferably extremely fermentation substrate reaches 75~
80°T.It is preferred that the step of turning over cylinder cooling, filling and refrigeration again is further included after the fermentation.The temperature cooled down again is
The temperature of the cooling of this field routine, preferably 16~22 DEG C, are more preferably 16~20 DEG C.The temperature of the refrigeration is ability
The temperature of domain routine is more preferably 4~5 DEG C preferably.
The present invention also provides a kind of cheddar acidified milks as obtained by the preparation method.The cheddar
Acidified milk, without the savory essence of cheese, is really with the addition of cheddar cheese powders compared with existing cheese's (taste) Yoghourt on the market,
With the favorite typical cheese taste of Consumption of China.
In following embodiments, raw materials used source is：
Milk：Shanghai Bright Dairy ＆ Food Co., Ltd..
Cheddar cheese powders：Kai Airui (China) Co., Ltd.
Quadrafos, citrate, monophosphate：The German lucky Buddhist nun Co., Ltd in Bake.
Fermenting microbe：Section's Hansen (Beijing) trade Co., Ltd.
Embodiment 1
Formula：
Processing step is as follows：
1. the breast of total amount 50% is heated to 80 DEG C, natural cheddar cheese powders and salt-mixture, insulated and stirred are added in
25min obtains material A；
2. material A is warming up to 65 DEG C, through 25MPa homogeneous；
3. remaining breast is warming up to 50 DEG C, material A and sucrose after homogeneous are added in, insulated and stirred 20min, this is material B；
4. material B is warming up to 65 DEG C, through 22MPa homogeneous；
5. by the material B after homogeneous through 85 DEG C, 15min sterilization, be cooled to 35 DEG C, add in it is ferment-fermented；
6. when fermentation is to 90 ° of T of titratable acidity, material turns over cylinder cooling, filling, refrigeration.
Embodiment 2
Formula：
Processing step is as follows：
1. the breast of total amount 30% is heated to 70 DEG C, adds in natural cheeses powder and salt-mixture, insulated and stirred 15min obtain object
Expect A；
2. material A is warming up to 60 DEG C, through 20MPa homogeneous；
3. remaining breast is warming up to 40 DEG C, material A and sucrose after homogeneous are added in, insulated and stirred 10mi n, this is material
B；
4. material B is warming up to 60 DEG C, through 18MPa homogeneous；
5. by the material B after homogeneous through 85 DEG C, 15min sterilization, be cooled to 42 DEG C, add in it is ferment-fermented；
6. when fermentation is to 70 ° of T of titratable acidity, material turns over cylinder cooling, filling, refrigeration.
Embodiment 3
Formula：
Processing step is as follows：
1. the breast of total amount 40% is heated to 70 DEG C, adds in natural cheeses powder and salt-mixture, insulated and stirred 15min obtain object
Expect A；
2. material A is warming up to 65 DEG C, through 20MPa homogeneous；
3. remaining breast is warming up to 45 DEG C, material A and sucrose after homogeneous are added in, insulated and stirred 20mi n, this is material
B；
4. material B is warming up to 65 DEG C, through 22MPa homogeneous；
5. by the material B after homogeneous through 95 DEG C, 10min sterilization, be cooled to 35 DEG C, add in it is ferment-fermented；
6. when fermentation is to 70 ° of T of titratable acidity, material turns over cylinder cooling, filling, refrigeration.
Effect example 1
The cheese sour milk on sale with market of the embodiment of the present invention 1,2,3 is compared, as shown in table 1：
Yoghourt indices of the table 1 containing profitable probliotics compare
| Sample | Color and luster | Sense organ |
| Certain brand normal-temperature yoghourt (cheese's taste) | Milky | Common sour milk mouthfeel, slightly cheese's taste |
| Certain brand low-temperature yoghurt (cheese's taste) | Milky | Common sour milk mouthfeel, slightly cheese's taste |
| Embodiment 1 | It is milky white partially yellow | Mouthfeel silk is sliding, full, and typical cheddar is with rich flavor. |
| Embodiment 2 | It is milky white partially yellow | Mouthfeel silk is sliding, full, and typical cheddar is with rich flavor. |
| Embodiment 3 | It is milky white partially yellow | Mouthfeel silk is sliding, full, and typical cheddar is with rich flavor. |
As seen from the above table, embodiment 1,2,3 is due to adding in sufficient amount, natural cheddar cheese powders that maturity is suitable,
Cheesy flavor essence need not be added, therefore product mouthfeel is true, full, the flavor with strong, typical natural cheese, and
The nutritional ingredient of cheddar cheese is provided with, makes product nutritive value higher.
The foregoing is merely illustrative of the preferred embodiments of the present invention, and is not construed as limiting the scope of claims limitation, ability
Other substantially equivalent replacements that technical staff is contemplated that in domain, all fall in the scope of protection of the present invention.
Claims (10)
1. a kind of preparation method of cheese acidified milk, comprises the following steps：,
1) raw milk that 30%~50% is separated in 90.919%~92.55% raw milk is heated to 70~80 DEG C, added in
0.2%~0.7% cheese powder and 0.15%~0.38% emulsification salt, 15~25min of insulated and stirred obtain material A and carry out homogeneous；
2) remaining raw milk is warming up to 40~50 DEG C, adds in material A and 7%~8% sucrose after homogeneous, insulated and stirred 10
~20min obtains material B and carries out homogeneous；
3) it is material B sterilizations, cooling, the addition 0.001%~0.1% after homogeneous is ferment-fermented；Above-mentioned percentage for it is each into
Divide the mass percent for accounting for raw material gross mass；
4) material for being up to fermentation termination turns over cylinder cooling, and filling, refrigeration both obtains the product.
2. the preparation method of cheese acidified milk according to claim 1, which is characterized in that the condition of the homogeneous in step (1)
For temperature is 60~65 DEG C, and pressure is 20~25MPa.
3. the preparation method of cheese acidified milk according to claim 1, which is characterized in that cheese powder in step (1) be into
The ripe phase is that 6~12 months cut up to cheese crushing is made.
4. the preparation method of cheese acidified milk according to claim 1, which is characterized in that the emulsification salt in step (1) is poly-
One kind in the mixture or Quadrafos of phosphate and citrate and the mixture of monophosphate；Quadrafos and lemon
The combined amount of hydrochlorate is 5%~50% polyphosphate sodium and 50%~95% sodium citrate；Quadrafos and monophosphate
Sodium polyphosphate, 30~40% monophosphate object that combined amount is 60~70%；The percentage accounts for emulsification for each ingredient
The mass percent of salt total amount.
5. the preparation method of cheese acidified milk according to claim 4, which is characterized in that the Quadrafos in the emulsification salt
For the one or more in sodium pyrophosphate, calgon, sodium tripolyphosphate or sodium polyphosphate；Monophosphate is biphosphate
One or more in sodium, disodium hydrogen phosphate or tertiary sodium phosphate；Citrate is in sodium citrate, calcium citrate or magnesium citrate
It is one or more.
6. the preparation method of cheese acidified milk according to claim 1, which is characterized in that the processing condition in step (2) is,
Temperature is 60~65 DEG C, and pressure is 18~22MPa.
7. the preparation method of cheese acidified milk according to claim 1, which is characterized in that leavening is thermophilic in step (3)
Streptococcus, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, mouse
Lee's sugar lactobacillus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis, Bifidobacterium or goldbeater's skin are bright
One or more in beading bacterium；When the time of fermentation is 4~10 small, the temperature of fermentation is 35 DEG C~42 DEG C, fermentation termination drop
Acidity is determined for 70~90 ° of T.
8. the preparation method of cheese acidified milk according to claim 1, which is characterized in that sterilization is killed for Pasteur in step (4)
Bacterium is handled, and sterilization conditions are 85~95 DEG C of temperature, and the time is 10~15min.
9. the preparation method of cheese acidified milk according to claim 1, which is characterized in that the temperature of cylinder cooling is turned in step (4)
It spends for 16~22 DEG C, refrigerated storage temperature is 4~10 DEG C.
10. utilize acidified milk made of the preparation method of cheese acidified milk described in 1-9 any claims, which is characterized in that should
The raw material of acidified milk includes：Raw milk 90.919%~92.55%, sucrose 7%~8%, cheese powder 0.2%~0.7%, emulsification
Salt 0.15%~0.38%, leavening 0.001%~0.1%, the percentage are the mass percent for accounting for raw material gross mass.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108935686A (en) * | 2018-08-16 | 2018-12-07 | 郭本恒 | A kind of cheese's acidified milk and preparation method thereof |
| CN109497150A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of preparation method of cheese Yoghourt |
| CN114680176A (en) * | 2022-03-28 | 2022-07-01 | 上海荷信国际贸易有限公司 | Prebiotics cheese mango flavored yoghurt formula |
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| CN103609697A (en) * | 2013-12-11 | 2014-03-05 | 武汉光明乳品有限公司 | Cheese-flavor yoghourt and preparation method thereof |
| CN103689084A (en) * | 2013-12-10 | 2014-04-02 | 武汉光明乳品有限公司 | Cheese yoghourt and preparation method thereof |
| CN106942373A (en) * | 2017-03-10 | 2017-07-14 | 王志勇 | Cheese flavor acidified milk and preparation method thereof |
| CN107047769A (en) * | 2017-06-20 | 2017-08-18 | 河南花花牛生物科技有限公司 | A kind of coagulating type cheese flavored fermented milk and preparation method thereof |
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| CN101708019A (en) * | 2009-12-10 | 2010-05-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sweet sour milk with cheese granules and preparation method thereof |
| CN103689084A (en) * | 2013-12-10 | 2014-04-02 | 武汉光明乳品有限公司 | Cheese yoghourt and preparation method thereof |
| CN103609697A (en) * | 2013-12-11 | 2014-03-05 | 武汉光明乳品有限公司 | Cheese-flavor yoghourt and preparation method thereof |
| CN106942373A (en) * | 2017-03-10 | 2017-07-14 | 王志勇 | Cheese flavor acidified milk and preparation method thereof |
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| CN109497150A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of preparation method of cheese Yoghourt |
| CN114680176A (en) * | 2022-03-28 | 2022-07-01 | 上海荷信国际贸易有限公司 | Prebiotics cheese mango flavored yoghurt formula |
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