CN108094559A - Cheese and preparation method thereof - Google Patents
Cheese and preparation method thereof Download PDFInfo
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- CN108094559A CN108094559A CN201711270180.5A CN201711270180A CN108094559A CN 108094559 A CN108094559 A CN 108094559A CN 201711270180 A CN201711270180 A CN 201711270180A CN 108094559 A CN108094559 A CN 108094559A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000010257 thawing Methods 0.000 claims abstract description 25
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 102100028255 Renin Human genes 0.000 claims abstract description 16
- 108090000783 Renin Proteins 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 11
- 239000005862 Whey Substances 0.000 claims description 10
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 108010046377 Whey Proteins Proteins 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 2
- 241000194035 Lactococcus lactis Species 0.000 claims description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 2
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 102000003929 Transaminases Human genes 0.000 claims description 2
- 108090000340 Transaminases Proteins 0.000 claims description 2
- 229910021529 ammonia Inorganic materials 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 235000010298 natamycin Nutrition 0.000 claims description 2
- 239000004311 natamycin Substances 0.000 claims description 2
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 2
- 229960003255 natamycin Drugs 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 241001478240 Coccus Species 0.000 claims 1
- 230000019989 milk ejection Effects 0.000 claims 1
- 239000002893 slag Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000005945 translocation Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010036590 Premature baby Diseases 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The present invention proposes cheese, which includes：The parts by weight of 100 parts by weight of raw milk, the parts by weight of 0.08 parts by weight of edible salt~0.18, the parts by weight of 0.001 parts by weight of lactic acid bacteria~0.005, the parts by weight of 0.001 parts by weight of renin~0.005 and 0.02 parts by weight of glutamine transaminage~0.08.The cheese is stablized, and energy stored frozen after production need not wipe silk use at once, and the disintegrating slag for wiping silk after thawing is few, high into silk rate.
Description
Technical field
The present invention relates to field of food, in particular it relates to cheese and preparation method thereof.
Background technology
Cheese is more and more used in baked product, in the food such as PIZZA or western-style food, is used for convenience, market
Primary cheese is all wiped silk packing and selling again by upper many products, more and more with the demand of baking, and silk is wiped in a variety of cheese mixing
Product is more and more, each mixed in cheese has its each function.One type be exactly long maturity period cheese due into
Ripe period albumen is decomposed springy texture, and when baking is easy to melt, and grease is precipitated serious, influences to use, and the long maturity period
The flavor of cheese is too strong, and Chinese market is not easily accepted by.Current market product is exactly by long maturity period cheese and prematurity
Fresh cheese grumeleuse or short maturity period cheese carry out wiping silk after mix in proportion.Existing product is all by fresh cheese or short
Maturity period cheese is below 10 DEG C, and silk is wiped in then refrigeration, and stored under refrigeration can also make cheese ripe, and protein breakdown, flavor becomes strong,
The fresh cheese that the requirement harshness to raw material is produced can so be caused to carry out wiping silk mixing at once, fresh cheese can not store up
It deposits.
Thus, the preparation process and thawing technique of fresh cheese still have to be developed and improve.
The content of the invention
The application is that the discovery of following facts and problem and understanding are made based on inventor：
Inventor has found, freezing can stop cheese maturation, but fresh cheese or short maturity period cheese due to without
Ripe and drawing process, it is loosely organized, it is present with disintegrating slag after the wiping silk that thaws, ropiness is poor.Discovery based on the above problem, hair
A person of good sense develops a kind of fresh cheese, by being formulated and prepare and the adjustment of thawing technique, makes its stored frozen after manufacture,
Silk use need not be wiped at once, while reduces disintegrating slag after the wiping silk that thaws, and it is easy to use to improve ropiness.
In the first aspect of the present invention, the present invention proposes a kind of cheese.According to an embodiment of the invention, the cheese bag
It includes：100 parts by weight of raw milk, the parts by weight of 0.08 parts by weight of edible salt~0.18, the weight of 0.001 parts by weight of lactic acid bacteria~0.005
Part, the parts by weight of 0.001 parts by weight of renin~0.005, the parts by weight of 0.02 parts by weight of glutamine transaminage~0.08.Inventor
It was found that addition glutamine transaminage, the protein that can be coupled in raw milk strengthen net structure so that cheese is more stable, and
The additive amount of enzyme be it is relevant with substrate, the parts by weight of 0.02 parts by weight~0.08 glutamine transaminage it is better,
The additive amount of glutamine transaminage is very few, does not have connection effect, and additive amount does not have better effect excessively, more unrestrained
Take, it is nonsensical.It, can be so that cheese be more stablized and in above-mentioned all the components in above-mentioned amount ranges.According to the present invention
The cheese of embodiment is stablized, and energy stored frozen after production need not wipe silk use at once, and wipe the disintegrating slag of silk after thawing
It is few, it is high into silk rate.
According to an embodiment of the invention, above-mentioned cheese further comprises at least one following additional technical feature：
The selection of lactic acid bacteria has no special requirements, as long as cheese often uses strain.According to a particular embodiment of the invention,
The lactic acid bacteria includes lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis butterfat
At least one of subspecies.Energy stored frozen after thus obtained cheese steady production need not wipe silk use, and solve at once
It is few that the disintegrating slag of silk is wiped after jelly, it is high into silk rate.
According to an embodiment of the invention, the processed cheese further comprises preservative.According to an embodiment of the invention, institute
Stating preservative is included selected from least one of sorbic acid, potassium sorbate, nisin and natamycin.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing cheese.According to an embodiment of the invention,
The described method includes：Raw milk after pasteurize is mixed successively with lactic acid bacteria, glutamine transaminage, renin,
Cutting, discharging whey, heap makes and freezing processing, to obtain the cheese, wherein, the dosage of the raw milk is 100 weight
Part, the dosage of the lactic acid bacteria is the parts by weight of 0.001 parts by weight~0.005, the dosage of the renin for 0.001 parts by weight~
0.005 parts by weight, the dosage of the glutamine transaminage are the parts by weight of 0.02 parts by weight~0.08.Inventor has found, adds
Glutamine transaminage, the protein that can be coupled in raw milk strengthen net structure so that and cheese is more stable, and in 0.02 weight
The better of the glutamine transaminage of the parts by weight of part~0.08 is measured, the additive amount of glutamine transaminage is very few, does not have
Connection acts on, and additive amount is excessive, can cause to waste.It, can be so that milk and in above-mentioned all the components in above-mentioned amount ranges
Junket is more stablized.The cheese being prepared according to the method for the embodiment of the present invention is stablized, and energy stored frozen, is not required horse after production
Upper wiping silk uses, and the disintegrating slag for wiping silk after thawing is few, high into silk rate.
According to an embodiment of the invention, the above method can further include at least one following additional technical feature：
According to an embodiment of the invention, the mixed processing carries out in the following way, is 32~43 DEG C toward temperature
The raw milk in add in the lactic acid bacteria, add in the glutamine transaminage after 30~90min, added in after stirring 1min
The renin stirs 90~180min of heat preservation standing after 30s.Inventor has found, will pass through net breast, standardization, Pasteur in advance
The raw milk of sterilization (63 DEG C/30mins or 72 DEG C/15s or other conditions) cools to 32~43 DEG C, which is suitble to lactic acid bacteria
Growth, so to cool to 32~43 DEG C just add lactic acid bacterias (actual temp is determined according to the optimum temperature of strain).Breast
Sour bacterium ferments to raw milk 30~90min, is to make milk pre-acidified, can reach the most suitable of renin and glutamine transaminage
Action pH.Adding glutamine transaminage afterwards, (effect of glutamine transaminage is by protein bind, so glutamy
Amine transaminase cannot stir after acting on a period of time after adding in, and stirring can destroy the protein structure of connection).After stirring 1min
Renin is added (since glutamine transaminage additive amount is more than renin, it is necessary to which the longer time stirs, if added simultaneously
Enter, mixing time is short uneven, and mixing time is long, destroys curdled milk structure).Heat preservation stands 90~180min, and (glutamine turns ammonia
Enzyme needs 90~180min to can be only achieved optimum efficiency).
According to an embodiment of the invention, the cutting process is that the mixture after heat preservation stands 90~180min is cut
Cube fritter is cut into, wherein, the length of side of the cube fritter is 3~10mm.
According to an embodiment of the invention, after the cutting process, the discharging whey before processing further comprises：General cube
Body fritter stands 5~10min, and stirring afterwards is warming up to 36~45 DEG C.
According to an embodiment of the invention, during the discharging whey processing, the pH of mixture is 5.8~6.3.
According to an embodiment of the invention, the temperature of the freezing processing is -15~-18 DEG C.
According to an embodiment of the invention, the heap wine processing is terminated when the pH value of grumeleuse is 5.5~5.9.
According to an embodiment of the invention, the cheese further comprises that defrosting is handled.
According to an embodiment of the invention, the defrosting processing carries out in the following way：The cheese is placed on
Temperature is 2~3 days under conditions of -9 DEG C, and it is 2~3 days under conditions of -2 DEG C to be placed on temperature afterwards, is placed on temperature afterwards as 2
8~15 days under conditions of~6 DEG C.Inventor has found, by above-mentioned ladder defrosting step, extends the time of defrosting, cheese is cold
Freeze texture to disappear, the ropiness for wiping silk improves, beneficial to subsequent use.If ladder does not thaw, directly 2-6 is taken from -18 DEG C
DEG C, cheese can thaw " perspiration ", and water translocation is serious, influence to wipe silk ropiness.
In the third aspect of the present invention, the present invention proposes a kind of method for preparing cheese.According to an embodiment of the invention,
The described method includes：1) raw milk is subjected to net breast, standardized, pasteurize processing, 2) raw milk after pasteurize is dropped
Temperature adds lactic acid bacteria, glutamine transaminage is added after 30~90min, add renin after stirring 1min, stir to 32~43 DEG C
Heat preservation is stood after mixing 30s, and 3) mixture after 90~180min of standing is cut, it is the vertical of 3~10mm to cut into the length of side
Cube fritter stands 5~10min, and gradually stirring is warming up to 36-45 DEG C afterwards, until being carried out when pH value is 5.8-6.3 at discharging whey
Reason, 4) heap wine processing will be carried out by the mixture of discharging whey processing, until grumeleuse pH value is carried out when being 5.5~5.9 into mould processing,
5) demoulding processing will be carried out after the mixture for entering mould shaping, and carry out freezing processing immediately afterwards, the temperature of the freezing processing for-
15~-18 DEG C, to obtain the cheese, wherein, the dosage of the raw milk is 100 parts by weight, the dosage of the edible salt
For the parts by weight of 0.08 parts by weight~0.18, the dosage of the lactic acid bacteria is the parts by weight of 0.001 parts by weight~0.005, the curdled milk
The dosage of enzyme is the parts by weight of 0.001 parts by weight~0.005, and the dosage of the glutamine transaminage is 0.02 parts by weight~0.08
Parts by weight.The cheese being prepared according to the method for the embodiment of the present invention is stablized, and energy stored frozen, need not wipe at once after production
Silk uses, and the disintegrating slag for wiping silk after thawing is few, high into silk rate.
According to an embodiment of the invention, the above method can further include at least one following additional technical feature：
According to an embodiment of the invention, the cheese further comprises that defrosting is handled.
According to an embodiment of the invention, the defrosting processing carries out in the following way：The cheese is placed on
Temperature is 2~3 days under conditions of -9 DEG C, and it is 2~3 days under conditions of -2 DEG C to be placed on temperature afterwards, is placed on temperature afterwards as 2
8~15 days under conditions of~6 DEG C.Inventor has found, by above-mentioned ladder defrosting step, extends the time of defrosting, cheese is cold
Freeze texture to disappear, the ropiness for wiping silk improves, beneficial to subsequent use.If ladder does not thaw, directly 2-6 is taken from -18 DEG C
DEG C, cheese can thaw " perspiration ", and water translocation is serious, influence to wipe silk ropiness.
Specific embodiment
The embodiment of the present invention is described below in detail.The following examples are exemplary, it is intended to for explaining the present invention,
And it is not considered as limiting the invention.
Conventional method
In the following embodiments, if do not explicitly pointed out, prepare according to the following steps and defrosting fresh cheese
(correlated condition therein is represented with sequence number)：
Preparation method：
1. the net breast of raw milk, standardization, pasteurize (63 DEG C/30mins or 72 DEG C/15s or other conditions), are cooled to
DEG C, leavening is added, glutamine transaminage is added after 30-90min, renin is added after stirring 1min, is kept the temperature after stirring 30s
It stands, is 2. cut after min, cut into the cube fritter of size 3-10mm, then stand 5-10min, then gradually stirring rises
Temperature to 36-45 DEG C, until pH value be 5.8-6.3 when discharging whey, then heap make, until grumeleuse pH value 3. when enter mold squeezing.It is to be formed
After demould enter immediately freezer freezing, be refrigerated to -15 to -18 DEG C, wait need wipe silk when take out defrosting.
Thawing technique includes：Cheese taking-up is first positioned over -9 DEG C of freezers, -2 DEG C of freezers are 4. transferred to behind day, then are placed 5.
2-6 DEG C of freezer is transferred to after it, places 6. day.
In the following embodiments, if do not explicitly pointed out, measure according to the following steps fresh cheese into silk
Property：
Ropiness assay method：Cheese after defrosting is cut into the cube block of length about 10cm, is placed on and wipes in silk machine
Wipe silk, wipe silk after in roller Stirring 3min, rotating speed 16rpm/min, will mixing cheese silk take out, quantitatively weigh 5 parts
1000g or so cheese silks are positioned on experimental bench, are weighed and are accurate to 0.01g, choose the milk that wherein every part of length is more than 3cm respectively
Junket silk is weighed, and is accurate to 0.01g, is calculated the cheese silk more than 3cm and is accounted for the ratio of total cheese silk, and carries out statistical analysis.
Examples 1 to 5 and comparative example 1~14
In these embodiments, prepare reproduced cheese according to the described step of conventional method and measure processed cheese
Surface grease be precipitated property and stringiness, wherein, prepared in Examples 1 to 4 and comparative example 1~14 cheese each raw material and
Its dosage is as shown in table 1, and the condition of fresh cheese and defrosting cheese is prepared such as in Examples 1 to 4 and comparative example 1~14
Shown in table 1.
Table 1
1 (Continued) of table
As shown in Table 1, the fresh cheese section stored frozen of formula according to the present invention, preparation process and thawing technique,
And the wiping silk after thawing is high into silk rate.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment of the present invention or example.In the present specification, schematic expression of the above terms is not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It is combined in an appropriate manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the different embodiments described in this specification or example and different embodiments or exemplary feature
It closes and combines.
Although the embodiment of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of cheese, which is characterized in that including：
100 parts by weight of raw milk,
The parts by weight of 0.08 parts by weight of edible salt~0.18,
The parts by weight of 0.001 parts by weight of lactic acid bacteria~0.005,
The parts by weight of 0.001 parts by weight of renin~0.005 and
The parts by weight of 0.02 parts by weight of glutamine transaminage~0.08.
2. cheese according to claim 1, which is characterized in that the lactic acid bacteria includes lactobacillus bulgaricus, thermophilic chain
At least one of coccus, Lactococcus lactis subsp. lactis and lactococcus lactis subsp.
3. cheese according to claim 1, which is characterized in that the cheese further comprises preservative,
Preferably, the preservative include selected from sorbic acid, potassium sorbate, nisin and natamycin at least it
One.
A kind of 4. method for preparing cheese, which is characterized in that
Raw milk after pasteurize with lactic acid bacteria, glutamine transaminage, renin is mixed successively, is cut, milk ejection
Clearly, heap wine and freezing processing, to obtain the cheese,
Wherein, the dosage of the raw milk is 100 parts by weight, and the dosage of the lactic acid bacteria is the weight of 0.001 parts by weight~0.005
Part, the dosage of the renin is the parts by weight of 0.001 parts by weight~0.005, and the dosage of the glutamine transaminage is 0.02
The parts by weight of parts by weight~0.08.
5. according to the method described in claim 4, it is characterized in that, the mixed processing carries out in the following way,
The lactic acid bacteria is added in into the raw milk that temperature is 32~43 DEG C, the glutamine is added in after 30~90min
Transaminase adds in the renin after stirring 1min, stirs 90~180min of heat preservation standing after 30s.
6. according to the method described in claim 4, it is characterized in that, the cutting process be by heat preservation stand 90~
Mixture after 180min cuts into cube fritter,
Wherein, the length of side of the cube fritter is 3~10mm.
7. according to the method described in claim 4, it is characterized in that, after the cutting process, discharging whey processing advance
One step includes：
Cube fritter is stood into 5~10min, stirring afterwards is warming up to 36~45 DEG C,
Preferably, during the discharging whey processing, the pH of mixture is 5.8~6.3.
8. according to the method described in claim 4, it is characterized in that, the temperature of the freezing processing be -15~-18 DEG C,
Preferably, the heap wine processing is terminated when the pH value of grumeleuse is 5.5~5.9.
9. according to the method described in claim 4, it is characterized in that, the cheese further comprise defrosting handle,
Preferably, the defrosting processing carries out in the following way：
The cheese is placed under conditions of temperature is -9 DEG C 2~3 days, it is 2~3 under conditions of -2 DEG C to be placed on temperature afterwards
My god, it is 8~15 days under conditions of 2~6 DEG C to be placed on temperature afterwards.
A kind of 10. method for preparing cheese, which is characterized in that
1) raw milk is subjected to net breast, standardization, pasteurize processing,
2) raw milk after pasteurize is cooled to 32~43 DEG C, adds lactic acid bacteria, adding glutamine after 30~90min turns
Ammonia enzyme adds renin after stirring 1min, and standing is kept the temperature after stirring 30s,
3) mixture after 90~180min of standing is cut, cuts into the cube fritter that the length of side is 3~10mm, stand
5~10min, gradually stirring is warming up to 36-45 DEG C afterwards, until discharging whey processing is carried out when pH value is 5.8-6.3,
4) heap wine processing will be carried out by the mixture of discharging whey processing, until grumeleuse pH value is carried out when being 5.5~5.9 at into mould
Reason,
5) demoulding processing is carried out after the mixture for entering mould is molded, carries out freezing processing, the temperature of the freezing processing immediately afterwards
It spends for -15~-18 DEG C, to obtain the cheese,
Wherein, the dosage of the raw milk is 100 parts by weight, and the dosage of the edible salt is the weight of 0.08 parts by weight~0.18
Part, the dosage of the lactic acid bacteria is the parts by weight of 0.001 parts by weight~0.005, the dosage of the renin for 0.001 parts by weight~
0.005 parts by weight, the dosage of the glutamine transaminage are the parts by weight of 0.02 parts by weight~0.08,
Preferably, the cheese further comprises that defrosting is handled,
Preferably, the defrosting processing carries out in the following way：
The cheese is placed under conditions of temperature is -9 DEG C 2~3 days, it is 2~3 under conditions of -2 DEG C to be placed on temperature afterwards
My god, it is 8~15 days under conditions of 2~6 DEG C to be placed on temperature afterwards.
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