CN108094559B - Cheese and preparation method thereof - Google Patents
Cheese and preparation method thereof Download PDFInfo
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- CN108094559B CN108094559B CN201711270180.5A CN201711270180A CN108094559B CN 108094559 B CN108094559 B CN 108094559B CN 201711270180 A CN201711270180 A CN 201711270180A CN 108094559 B CN108094559 B CN 108094559B
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 20
- 238000010257 thawing Methods 0.000 claims description 17
- 108060008539 Transglutaminase Proteins 0.000 claims description 13
- 102000003601 transglutaminase Human genes 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 239000005862 Whey Substances 0.000 claims description 8
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 241000194035 Lactococcus lactis Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 150000003839 salts Chemical class 0.000 abstract description 3
- 239000002893 slag Substances 0.000 abstract description 3
- 108090000746 Chymosin Proteins 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 229940080701 chymosin Drugs 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 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 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 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 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 108700041430 link Proteins 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 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 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction 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 invention provides cheese, which comprises the following components: 100 parts of raw milk, 0.08-0.18 part of edible salt, 0.001-0.005 part of lactic acid bacteria, 0.001-0.005 part of rennin and 0.02-0.08 part of glutamine transaminase. The cheese is stable, can be frozen and stored after production, does not need to be wiped immediately, and has less slag and high filament forming rate after unfreezing.
Description
Technical Field
The invention relates to the field of food, in particular to cheese and a preparation method thereof.
Background
Cheese is increasingly used in baked products, PIZZA or western foods and the like, and for convenience of use, primary cheese shreds are packaged and sold in many products on the market, and with the increasing demand for baking, a plurality of cheese mixed shred products are increasing, and each mixed cheese has its own function. One of the cheese types is the cheese with long maturation period, because the protein is decomposed during maturation period and the structure is soft, the cheese is easy to melt during baking, the oil precipitation is serious, the use is influenced, and the flavor of the cheese with long maturation period is too strong, so the cheese is not easy to accept in the Chinese market. The current market product is to wipe the long-stage cheese with an unripe fresh cheese curd or short-stage cheese and mix them in proportion. The existing product is that fresh cheese or cheese with short maturation period is cooled below 10 ℃ and then grated, the cheese is matured, protein is decomposed, and the flavor becomes thick after cold storage, so that fresh cheese produced by harsh requirements on raw materials is immediately grated and mixed, and the fresh cheese cannot be stored.
Thus, the process of preparing fresh cheese as well as the thawing process remains to be developed and improved.
Disclosure of Invention
The present application is based on the discovery and recognition by the inventors of the following facts and problems:
the inventors found that freezing stops cheese ripening, but fresh cheese or short-ripening cheese loosens its structure because of the non-ripening and stretching process, and crumbles appear after thawing and shredding, resulting in poor shredding. Based on the discovery of the problems, the inventor develops the fresh cheese which is frozen and stored after production through the adjustment of the formula, the preparation and the unfreezing process, does not need to be wiped with shreds immediately for use, reduces the broken slag after unfreezing and wiping with shreds, improves the shredding performance and is convenient to use.
In a first aspect of the invention, the invention provides a cheese. According to an embodiment of the invention, the cheese comprises: 100 parts of raw milk, 0.08-0.18 part of edible salt, 0.001-0.005 part of lactic acid bacteria, 0.001-0.005 part of rennin and 0.02-0.08 part of glutamine transaminase. The inventors found that addition of transglutaminase can bind proteins in raw milk to strengthen the network structure and stabilize cheese, while the amount of enzyme added is related to the substrate, and that 0.02 to 0.08 parts by weight of transglutaminase is more effective, and that too little addition of transglutaminase does not exert the binding effect, while too much addition of transglutaminase does not have the more effective effect, and is relatively wasteful and meaningless. And the cheese can be more stable when all the components are in the dosage range. The cheese provided by the embodiment of the invention is stable, can be frozen and stored after production, does not need to be grated immediately for use, and has less residues after being defrosted and high shredding rate.
According to an embodiment of the invention, the cheese further comprises at least one of the following additional technical features:
the lactic acid bacteria are selected without any particular requirement, as long as they are the strains commonly used in cheese. According to a specific embodiment of the invention, the lactic acid bacteria comprise at least one of lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis subsp. The cheese obtained by the method can be frozen and stored after being stably produced, and does not need to be wiped immediately, and the wiped cheese has less slag and high filamentation rate after being thawed.
According to an embodiment of the invention, the processed cheese further comprises a preservative. According to an embodiment of the invention, the preservative comprises at least one selected from sorbic acid, potassium sorbate, nisin and natamycin.
In a second aspect of the invention, the invention provides a method of preparing cheese. According to an embodiment of the invention, the method comprises: mixing pasteurized raw milk with lactic acid bacteria, glutamine transaminase and rennin in sequence, cutting, whey discharging, stacking and freezing to obtain the cheese, wherein the raw milk is used in 100 parts by weight, the lactic acid bacteria is used in 0.001-0.005 part by weight, the rennin is used in 0.001-0.005 part by weight, and the glutamine transaminase is used in 0.02-0.08 part by weight. The inventors have found that addition of transglutaminase can bind proteins in raw milk to strengthen the network structure and stabilize cheese, while addition of transglutaminase at 0.02 to 0.08 parts by weight is more effective, and that addition of transglutaminase at too low an amount does not exert a binding effect and addition of transglutaminase at too high an amount causes waste. And the cheese can be more stable when all the components are in the dosage range. The cheese prepared by the method provided by the embodiment of the invention is stable, can be frozen and stored after production, does not need to be wiped immediately, and has less scraps and high filament forming rate after unfreezing.
According to an embodiment of the present invention, the method may further include at least one of the following additional technical features:
according to an embodiment of the present invention, the mixing process is performed by adding the lactic acid bacteria to the raw milk at a temperature of 32 to 43 ℃, adding the transglutaminase after 30 to 90min, stirring for 1min, adding the chymosin, stirring for 30s, and standing for 90 to 180min under a constant temperature. The inventor finds that the temperature of raw milk which is cleaned, standardized and pasteurized (63 ℃/30mins or 72 ℃/15s or other conditions) is reduced to 32-43 ℃ in advance, the temperature is suitable for the growth of the lactic acid bacteria, so the lactic acid bacteria are added after the temperature is reduced to 32-43 ℃ (the specific temperature is determined according to the optimal temperature of the strain). The lactobacillus ferments the raw milk for 30-90min, pre-acidifies the milk, and can reach the optimal action pH of rennin and glutamine transaminase. And then adding glutamine transaminase (the action of the glutamine transaminase is to link protein, so the glutamine transaminase can not be stirred after being added and acts for a period of time, and the stirring can damage the linked protein structure). Adding chymosin after stirring for 1min (because the addition amount of transglutaminase is larger than that of chymosin, stirring is required for a longer time, and if the chymosin is added at the same time, stirring time is short and uneven, stirring time is long, and curd structure is damaged). And (4) standing for 90-180 min (the glutamine transaminase can reach the optimal effect only after 90-180 min).
According to the embodiment of the invention, the cutting treatment is to cut the mixture subjected to heat preservation and standing for 90-180 min into cube small blocks, wherein the side length of each cube small block is 3-10 mm.
According to an embodiment of the invention, after the cutting process, before the whey discharge process further comprises: standing the cube for 5-10min, and then stirring and heating to 36-45 ℃.
According to the embodiment of the invention, the pH value of the mixture is 5.8-6.3 during the whey discharging treatment.
According to an embodiment of the invention, the temperature of the freezing process is between-15 and-18 ℃.
According to an embodiment of the invention, the stacking process is ended when the pH value of the coagulum is 5.5-5.9.
According to an embodiment of the invention, the cheese further comprises a thawing treatment.
According to an embodiment of the present invention, the thawing process is performed by: the cheese is placed at the temperature of minus 9 ℃ for 2-3 days, then placed at the temperature of minus 2 ℃ for 2-3 days, and then placed at the temperature of 2-6 ℃ for 8-15 days. The inventor finds that the step thawing step prolongs the thawing time, the frozen texture of the cheese disappears, and the shredding performance of the grated cheese is improved, so that the subsequent use is facilitated. If the cheese is unfrozen in a step manner, the cheese is directly taken from-18 ℃ to 2-6 ℃, the cheese can be unfrozen to generate sweat, and the water migration is serious, so that the shredding and filamentation performance is influenced.
In a third aspect of the invention, the invention provides a method of preparing cheese. According to an embodiment of the invention, the method comprises: 1) cleaning, standardizing and pasteurizing raw milk, 2) cooling pasteurized raw milk to 32-43 ℃, adding lactic acid bacteria, adding glutamine transaminase after 30-90min, stirring for 1min, adding rennin, stirring for 30s, keeping the temperature and standing, 3) cutting the mixture after standing for 90-180 min, cutting the cut mixture into cube blocks with the side length of 3-10mm, standing for 5-10min, gradually stirring and heating to 36-45 ℃, performing milk discharge and cleaning treatment when the pH value is 5.8-6.3, 4) performing stack brewing treatment on the mixture subjected to milk discharge and cleaning treatment when the pH value of a clot is 5.5-5.9, 5) performing demoulding treatment after the mixture subjected to mould filling is formed, and immediately performing freezing treatment, wherein the temperature of the freezing treatment is-15 to-18 ℃ to obtain the cheese, the milk is prepared from raw milk 100 parts by weight, edible salt 0.08-0.18 part by weight, lactic acid bacteria 0.001-0.005 part by weight, rennin 0.001-0.005 part by weight, and glutamine transaminase 0.02-0.08 part by weight. The cheese prepared by the method provided by the embodiment of the invention is stable, can be frozen and stored after production, does not need to be wiped immediately, and has less scraps and high filament forming rate after unfreezing.
According to an embodiment of the present invention, the method may further include at least one of the following additional technical features:
according to an embodiment of the invention, the cheese further comprises a thawing treatment.
According to an embodiment of the present invention, the thawing process is performed by: the cheese is placed at the temperature of minus 9 ℃ for 2-3 days, then placed at the temperature of minus 2 ℃ for 2-3 days, and then placed at the temperature of 2-6 ℃ for 8-15 days. The inventor finds that the step thawing step prolongs the thawing time, the frozen texture of the cheese disappears, and the shredding performance of the grated cheese is improved, so that the subsequent use is facilitated. If the cheese is unfrozen in a step manner, the cheese is directly taken from-18 ℃ to 2-6 ℃, the cheese can be unfrozen to generate sweat, and the water migration is serious, so that the shredding and filamentation performance is influenced.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative and are intended to be illustrative of the invention and are not to be construed as limiting the invention.
General procedure
In the following examples, fresh cheese (in which the relevant conditions are indicated by reference numbers) is prepared and thawed according to the following procedure, if not explicitly indicated:
the preparation method comprises the following steps:
cleaning raw milk, standardizing, pasteurizing (63 ℃/30mins or 72 ℃/15s or other conditions), cooling to ① ℃, adding a leavening agent, adding glutamine transaminase after 30-90min, adding rennin after stirring for 1min, keeping warm and standing after stirring for 30s, cutting after ② min, cutting into cube blocks with the size of 3-10mm, standing for 5-10min, gradually stirring and heating to 36-45 ℃, discharging whey when the pH value is 5.8-6.3, then piling, putting into a mold when the pH value of the clot is ③, pressing, demolding after molding, immediately freezing in a freezer, freezing to-15 to-18 ℃, taking out and thawing when silk wiping is needed.
The thawing process comprises taking out cheese, placing in-9 deg.C refrigerator, transferring to-2 deg.C refrigerator after ④ days, placing in ⑤ days, transferring to 2-6 deg.C refrigerator, and placing for ⑥ days.
In the following examples, the silkiness of fresh cheese was determined according to the following procedure, if not explicitly indicated:
method for measuring filamentation: cutting the unfrozen cheese into cube blocks with the length of about 10cm, wiping the cheese in a wire wiping machine, rotationally stirring the cheese in a roller for 3min after wire wiping, rotating at the speed of 16rpm/min, taking out the mixed cheese wires, quantitatively weighing about 5 parts of 1000g cheese wires, placing the cheese wires on a laboratory bench, weighing to the accuracy of 0.01g, respectively picking out cheese wires with the length of more than 3cm, weighing to the accuracy of 0.01g, calculating the proportion of the cheese wires with the length of more than 3cm to the total cheese wires, and performing statistical analysis.
Examples 1 to 5 and comparative examples 1 to 14
In these examples, processed cheeses were prepared and the surface oil-separating property and stringiness of the processed cheeses were measured according to the procedures described in the general methods, wherein the raw materials and the amounts thereof for preparing cheeses in examples 1 to 4 and comparative examples 1 to 14 are shown in table 1, and the conditions for preparing fresh cheeses and thawed cheeses in examples 1 to 4 and comparative examples 1 to 14 are shown in table 1.
TABLE 1
TABLE 1 (continuation)
As can be seen from table 1, the fresh cheeseidae according to the formulation, the preparation process and the thawing process of the present invention was frozen and stored, and the filament formation rate after thawing was high.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (6)
1. A cheese, comprising:
100 parts by weight of raw milk,
0.001 to 0.005 part by weight of lactic acid bacteria,
0.001 to 0.005 parts by weight of rennin, and
0.02 to 0.08 weight portion of glutamine transaminase;
the preparation method of the cheese comprises the following steps:
mixing pasteurized raw milk with lactic acid bacteria, glutamine transaminase and rennin in sequence, cutting, discharging whey, brewing, freezing and unfreezing to obtain the cheese;
wherein the mixing process is performed in such a manner,
adding the lactic acid bacteria into the raw milk at the temperature of 32-43 ℃, adding the transglutaminase after 30-90min, stirring for 1min, adding the rennin, stirring for 30s, and standing for 90-180 min;
the temperature of the freezing treatment is-15 to-18 ℃;
the heap-brewing treatment is finished when the pH value of the coagulum is 5.5-5.9;
the thawing treatment is carried out as follows:
and (2) placing the frozen cheese at the temperature of minus 9 ℃ for 2-3 days, then at the temperature of minus 2 ℃ for 2-3 days, and then at the temperature of 2-6 ℃ for 8-15 days.
2. The cheese according to claim 1, wherein the lactic acid bacteria comprise at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, lactococcus lactis subsp.
3. A method for preparing cheese, characterized in that,
mixing pasteurized raw milk with lactobacillus, glutamine transaminase and rennin in sequence, cutting, discharging whey, brewing, freezing and thawing to obtain the cheese,
wherein the raw milk is used in an amount of 100 parts by weight, the lactic acid bacteria is used in an amount of 0.001-0.005 parts by weight, the rennin is used in an amount of 0.001-0.005 parts by weight, and the transglutaminase is used in an amount of 0.02-0.08 parts by weight;
the mixing process is carried out in such a way that,
adding the lactic acid bacteria into the raw milk at the temperature of 32-43 ℃, adding the transglutaminase after 30-90min, stirring for 1min, adding the rennin, stirring for 30s, and standing for 90-180 min;
the temperature of the freezing treatment is-15 to-18 ℃;
the heap-brewing treatment is finished when the pH value of the coagulum is 5.5-5.9;
the thawing treatment is carried out as follows:
and (2) placing the frozen cheese at the temperature of minus 9 ℃ for 2-3 days, then at the temperature of minus 2 ℃ for 2-3 days, and then at the temperature of 2-6 ℃ for 8-15 days.
4. The method according to claim 3, wherein the cutting treatment is to cut the mixture after being kept warm and left for 90-180 min into cube blocks,
the side length of the cube small block is 3-10 mm.
5. The method of claim 4, further comprising, after the cutting process and before the whey removal process:
standing the cube for 5-10min, and then stirring and heating to 36-45 ℃.
6. The method according to claim 3, wherein the pH of the mixture is 5.8 to 6.3 during the whey removal treatment.
Priority Applications (1)
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| CN101194651A (en) * | 2007-12-14 | 2008-06-11 | 东北农业大学 | Method for making cheese capable of being used for Pisa |
| CN103315068B (en) * | 2013-07-05 | 2014-08-20 | 光明乳业股份有限公司 | Fresh acid cured cheese and preparation method thereof |
| CN104115941A (en) * | 2013-04-24 | 2014-10-29 | 任发政 | Method for preparing low-fat cheese and low-fat cheese |
| CN105230798A (en) * | 2015-10-08 | 2016-01-13 | 天津科技大学 | Refrigerated spherical Mozzarella cheese and preparation method thereof |
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| CN101194651A (en) * | 2007-12-14 | 2008-06-11 | 东北农业大学 | Method for making cheese capable of being used for Pisa |
| CN104115941A (en) * | 2013-04-24 | 2014-10-29 | 任发政 | Method for preparing low-fat cheese and low-fat cheese |
| CN103315068B (en) * | 2013-07-05 | 2014-08-20 | 光明乳业股份有限公司 | Fresh acid cured cheese and preparation method thereof |
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