CN108094560A - A kind of single cream cheese and the preparation method using ultra-high pressure sterilization room temperature discharging whey - Google Patents
A kind of single cream cheese and the preparation method using ultra-high pressure sterilization room temperature discharging whey Download PDFInfo
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- CN108094560A CN108094560A CN201711461625.8A CN201711461625A CN108094560A CN 108094560 A CN108094560 A CN 108094560A CN 201711461625 A CN201711461625 A CN 201711461625A CN 108094560 A CN108094560 A CN 108094560A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/0973—Pasteurisation; Sterilisation; Hot packaging
Abstract
A kind of preparation method the invention discloses single cream cheese and using ultra-high pressure sterilization room temperature discharging whey, raw material include dairy milk starting material and auxiliary material, and dairy milk starting material includes：Fresh milk 66 75%, dilute cream 25 34%；Auxiliary material includes the ingredient based on the following the addition of dairy milk starting material total weight ratio：Leavening 0.003 0.005%, salt 0.6 1%；Wherein, leavening is the mixed lactic bacterium leavening agent of extracellular polysaccharide；Preparation method includes：By the raw material standards such as dilute cream, fresh milk, homogeneous, ultra-high pressure sterilization, inoculating starter and fermentation, room temperature discharging whey, curdled milk, vacuum packaging, single cream cheese is made in ultra high pressure treatment.By the present invention in that obtain smooth close cheese product with the mixed lactic bacterium leavening agent of extracellular polysaccharide; farthest protect the original characteristic of curdled milk; using ultra-high pressure sterilization, reach preferable bactericidal effect, be conducive to cow's milk nutrition and the preservation of flavor substance.
Description
Technical field
The present invention relates to a kind of cheese and preparation method thereof more particularly to a kind of ultra-high pressure sterilization, the systems of room temperature discharging whey
Preparation Method and thus obtained single cream cheese.
Background technology
Traditional single cream cheese is the fresh soft cheese as made from the rich milk for being with the addition of dilute cream, is not required to maturation,
It can be eaten immediately after production.Finished product cheese fat color and luster is pure white, and taste is soft, light, has the dual flavor of cream and Yoghourt, easily
It is esthetically acceptable to the consumers.Traditional single cream cheese technique is：Fresh milk and dilute cream standardization, homogeneous, sterilizing, mesophilic digestion
Agent fermentation, curdled milk, 70-85 DEG C of hanging bag discharging whey plus salt add glue, are heated to 80-85 DEG C to inhibit putrefactive microorganisms growth, heat bag
Dress.Its technique has a defect that：Improve the quality of cheese by adding the stabilizers such as colloid, but can also give cheese band simultaneously
Come sense and the colloid sense of eking out a living, colloid is agglomerating when stirring insufficient is unevenly distributed；Need high temperature discharging whey, during discharging whey easily by
To the pollution of microorganism, the effect of sterilizing is played by high temperature mode, but high temperature is easy to cause cheese excessive water and scatters and disappears, and does
Junket yield is relatively low, and amount of grease is precipitated, and albumen heat under local acid condition is easily caused to be denatured, and powder sense occurs；It is dilute
The higher shelf life of cream cheese moisture is short, general to use addition bacteriostatic agent or high temperature mode with Shelf-life, but destroys
The original structure of cheese, flavor and taste.
The content of the invention
In order to solve the above-mentioned technical problem, the object of the present invention is to provide a kind of single cream cheese product and its preparation sides
Method, the single cream cheese are fermented by using extracellular polysaccharide-forming lactic acid bacteria and medium temperature lactic acid bacteria mixed culture fermentation agent, are not adding glue
The smooth close, cheese product of taste lubrication is obtained under conditions of the stabilizers such as body；The preparation method is gone out by using super-pressure
Bacterium reaches preferable bactericidal effect, is conducive to cow's milk nutrition and the preservation of flavor substance, using room temperature discharging whey, utmostly
Ground keeps the original characteristic of curdled milk, protects it from influence of the high temperature to its yield, moisture, flavor, substrate status, increases dry
Junket yield, and make cheese product stable structure, effectively keep the original flavor and taste of cheese, Shelf-life.
In a first aspect, the present invention provides a kind of single cream cheese, raw material includes dairy milk starting material and auxiliary material, and dairy milk starting material includes
The ingredient of following mass percent：Fresh milk 66-75%, dilute cream 25-34%；Auxiliary material is included based on the following dairy milk starting material gross weight
The ingredient of amount ratio addition：Leavening 0.003-0.005%, salt 0.6-1%；Wherein, leavening is extracellular polysaccharide-forming lactic acid bacteria
The mixture of leavening and medium temperature lactic acid bacteria fermenting agent.
What above-mentioned technical proposal provided prepares in single cream cheese raw material, uses extracellular polysaccharide-forming lactic acid bacteria and medium temperature lactic acid
Bacterium mixed culture fermentation agent ferments, and does not add any stabilizer such as colloid, the smooth close, taste lubrication of obtained cheese product,
Shelf life is long, cleans label.
In the present invention, the preferred 3.0%-3.5% of fresh milk protein content, the fat content of dilute cream is preferably 35%-
40%, the percentage is that quality compares percentage.
In the present invention, the addition mass ratio of extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature lactic acid bacteria fermenting agent is preferably 1:
10, inoculum concentration is preferably 3-5g/100kg materials, weight of the material total weight only comprising fresh milk and dilute cream.
In the present invention, extracellular polysaccharide-forming lactic acid bacteria leavening is Lactococcus lactis subsp. lactis (Lactocococcus
Lactis subsp.Lactis), lactococcus lactis subsp (Lactocococcus lactis subsp.lactis
Cremoris), Lactococcus lactis breast subspecies diacetyl mutation (Lactocococcus lactis subsp.lactis
Biovar.Diacetylactis the one or more in homotype) or non-homofermentation agent；Or, the extracellular polysaccharide lactic acid
Bacterium leavening agent is the lactic acid bacteria fermenting agent (Leuconostocmesenteroides containing leuconostoc mesenteroides sub species cremoris
subsp.cremoris)；The R-704 leavenings of Hansen Corp. of section, Danisco A/S BJ Rep Office can be used in the lactic acid bacteria fermenting agent
MM100 leavenings, the LL-50 leavenings of Royal DSM company or the Probat222 leavenings of Danisco A/S BJ Rep Office.The breast
The dosage of acid bacteria fermentation agent is used in the routine of this field.
In the present invention, the preferred zymophyte Lactococcus lactis subsp. lactis (Lactocococcus of medium temperature lactic acid bacteria fermenting agent
Lactis subsp.Lactis), lactococcus lactis subsp (Lactocococcus lactis subsp.lactis
Cremoris), Lactococcus lactis breast subspecies diacetyl mutation (Lactocococcus lactis subsp.lactis
Biovar.Diacetylactis the one or more in)；The medium temperature lactic acid bacteria fermenting agent can select Hansen Corp. of section
The leavening of trade name R-704 leavenings, the leavening of Danisco A/S BJ Rep Office trade name MM100 or company trade name LL-50.Institute
The dosage for the lactic acid bacteria fermenting agent stated is used in the routine of this field.
Second aspect prepares above-mentioned single cream cheese the present invention provides a kind of using ultra-high pressure sterilization room temperature discharging whey
Method, preparation method comprise the following steps：
(1) fresh milk and dilute cream are standardized, mixed, obtain mixed material；
(2) mixed material homogeneous, ultra-high pressure sterilization, inoculating starter are fermented；
(3) whey in fermentation process is discharged at normal temperatures, obtains curdled milk；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) ultra high pressure treatment is carried out to the product after vacuum packaging.
Above-mentioned preparation method reaches preferable bactericidal effect at normal temperatures by the way of ultra-high pressure sterilization, in taste, color
Pool, freshness etc. are superior to through Overheating Treatment, are conducive to keep nutrition and the flavor substance of cow's milk；Using room temperature milk ejection
Clearly, the original characteristic of curdled milk can be farthest kept, protects it from high temperature to its yield, moisture, flavor, substrate like
The influence of state reduces moisture loss, increases cheese yield, farthest protects curdled milk nutrition and mouthfeel.The preparation side
Method carries out ultra high pressure treatment to vacuum-packed single cream cheese, makes cheese product stable structure, effectively keeps cheese original
Flavor and taste, Shelf-life；The present invention has for the single cream cheese for obtaining the longer excellent flavor delicate mouthfeel of shelf life
There is important market significance.
In step (2), the preferred 100-200bar of homogenization pressure, preferred 40-60 DEG C of temperature.
In step (2), ultra-high pressure sterilization condition is：Pressure 300-600MPa, pressurize 15-25min.
In step (2), during the fermentation, the material after fermentation is fermented at a temperature of 30 DEG C -35 DEG C, when
When a length of 8-12 is small, 4.50-4.70 is reached as fermentation termination using pH value.
In step (3), when discharging whey a length of 7-12 it is small when, temperature is 20 DEG C -30 DEG C.The technical solution can be with maximum journey
Degree ground keeps the original characteristic of curdled milk, reduces moisture loss, increases cheese yield.
In step (5), the single cream cheese that vacuum seal is installed is put into ultra-high pressure apparatus, is forced into 200-
500MPa, pressurize 5-20min.
The smooth close, taste lubrication of single cream cheese (HHP-milk-cheese) is made by above-mentioned preparation method in it.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition can be combined each preferably to get the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The usage amount of raw material of the present invention is no more than the usage amount of the food additives of national regulation.
The beneficial effects of the invention are as follows：(1) by the present invention in that being mixed with extracellular polysaccharide-forming lactic acid bacteria and medium temperature lactic acid bacteria
It is ferment-fermented, under conditions of stabilizer is not added, the smooth close, single cream cheese of taste lubrication is obtained, cleans label；
(2) raw milk of the invention reaches preferable bactericidal effect, in taste, color and luster, fresh journey at normal temperatures using ultra-high pressure sterilization
Degree etc. is superior to through Overheating Treatment, is conducive to keep nutrition and the flavor substance of cow's milk；(3) present invention uses room temperature milk ejection
Clear technique farthest keeps the original characteristic of curdled milk, protects it from high temperature to its yield, moisture, flavor, matrix
The influence of state increases cheese yield；(4) single cream cheese after the present invention shapes to vacuum packaging carries out ultra high pressure treatment,
Make cheese product stable structure, effectively keep the original flavor and taste of cheese, Shelf-life；(5) original of the present invention
Material easily obtains, preparation process is simple, can be manufactured using existing production line, suitable for large-scale continuous production.The present invention
There is important market significance for the single cream cheese for obtaining the longer excellent flavor delicate mouthfeel of shelf life.
Specific embodiment
With reference to embodiment, the present invention is described further, 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.
In the present invention in addition to special instruction, percentage used is all weight percent.
Embodiment 1
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 40%, dosage 25kg；Fresh milk：
Protein content is 3%, dosage 75kg；The throw type leaven used in fermentation process is the lactobacillus-fermented of extracellular polysaccharide
Agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 4g；The dosage of salt is 600g.Wherein, it is extracellular more
The lactic acid bacteria fermenting agent selection R-704 of sugar, the selection of medium temperature lactic acid bacteria fermenting agent is MM100, and the two addition mass ratio is 1:10.
The preparation method of single cream cheese comprises the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 55 DEG C of progress homogeneous, homogenization pressure 100bar；By the material vacuum bag after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：Pressure 300MPa, pressurize 15min, it is subject to sterilization after material when being cooled to 30 DEG C
Inoculating starter；By the material fermentation 10 after inoculation it is small when, with pH value reach 4.50 for fermentation terminals；
(3) at 25 DEG C when duration 10 is small, curdled milk is obtained with hanging bag method discharging whey；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, carries out ultra high pressure treatment, be forced into 300MPa, protected
10min is pressed to get the single cream cheese.
Embodiment 2
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 34%, dosage 35kg；Fresh milk：
Protein content is 3.4%, dosage 66kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 4g；The dosage of salt is 650g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection R-704 of polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is LL-50, and the two addition mass ratio is 1:
10。
The preparation method of single cream cheese comprises the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 60 DEG C of progress homogeneous, homogenization pressure 130bar；By the material vacuum bag after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：Pressure 400MPa, pressurize 20min, it is subject to sterilization after material when being cooled to 32 DEG C
Inoculating starter；By the material fermentation 10 after inoculation it is small when, with pH value reach 4.60 for fermentation terminals；
(3) in the case where temperature is 20 DEG C when duration 9 is small, curdled milk is obtained with hanging bag method discharging whey；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, carries out ultra high pressure treatment, be forced into 400MPa, protected
5min is pressed to get the single cream cheese.
Embodiment 3
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 38%, dosage 30kg；Fresh milk：
Protein content is 3.2%, dosage 70kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 5g；The dosage of salt is 770g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection MM100 of polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent is R-704, and the two addition mass ratio is 1:
10。
The preparation method of single cream cheese comprises the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 60 DEG C of progress homogeneous, homogenization pressure 200bar；By the material vacuum bag after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：Pressure 300MPa, pressurize 25min, it is subject to sterilization after material when being cooled to 30 DEG C
Inoculating starter；By the material fermentation 8 after inoculation it is small when, with pH value reach 4.70 for fermentation terminals；
(3) in the case where temperature is 20 DEG C when duration 12 is small, curdled milk is obtained with hanging bag method discharging whey；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, is forced into 500MPa, pressurize 5min is to get described
Single cream cheese.
Embodiment 4
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 40%, dosage 33kg；Fresh milk：
Protein content is 3.3%, dosage 67kg；The throw type leaven used in fermentation process is the lactic acid bacteria hair of extracellular polysaccharide
Ferment agent and the mixture of medium temperature lactic acid bacteria fermenting agent, the dosage of leavening is 4g；The dosage of salt is 800g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection of polysaccharide is MM100, and the selection of medium temperature lactic acid bacteria fermenting agent is MM100, and the two addition mass ratio is
1:10。
The preparation method of single cream cheese comprises the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 50 DEG C of progress homogeneous, homogenization pressure 120bar；By the material vacuum bag after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：Pressure 400MPa, pressurize 20min, it is subject to sterilization after material when being cooled to 30 DEG C
Inoculating starter；By the material fermentation 10 after inoculation it is small when, with pH value reach 4.60 for fermentation terminals；
(3) in the case where temperature is 30 DEG C when duration 9 is small, curdled milk is obtained with hanging bag method discharging whey；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, is forced into 300MPa, pressurize 15min is to get described
Single cream cheese.
Embodiment 5
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 40%, dosage 28kg；Fresh milk：
Protein content is 3.5%, dosage 72kg；Raw material total moisture content is 64%；The throw type leaven used in fermentation process
It is mixture of the lactic acid bacteria fermenting agent with medium temperature lactic acid bacteria fermenting agent of extracellular polysaccharide, the dosage of leavening is 3g；Salt
Dosage is 1000g.Wherein, the lactic acid bacteria fermenting agent selection Probat222 of extracellular polysaccharide, the selection of medium temperature lactic acid bacteria fermenting agent
It is LL-50, the two addition mass ratio is 1:10.
The preparation method of single cream cheese comprises the following steps in the present embodiment：
(1) fresh milk and dilute cream are standardized, and are sufficiently mixed stirring and dissolving, obtain mixed material；
(2) mixed material is heated to 60 DEG C of progress homogeneous, homogenization pressure 130bar；By the material vacuum bag after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：Pressure 600MPa, pressurize 15min, it is subject to sterilization after material when being cooled to 35 DEG C
Inoculating starter；By the material fermentation 12 after inoculation it is small when, with pH value reach 4.50 for fermentation terminals；
(3) in the case where temperature is 20 DEG C when duration 11 is small, curdled milk is obtained with hanging bag method discharging whey；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is put into ultra-high pressure apparatus, is forced into 200MPa, pressurize 20min is to get described
Single cream cheese.
Comparative example 1
The composition of raw materials and preparation method of the comparative example, same as Example 1, simply mixed material sterilizing is killed using Pasteur
Bacterium method, sterilising conditions are：Temperature 60 C, time 40min.
Comparative example 2
The composition of raw materials and preparation method of the comparative example, same as Example 1, simply leavening only uses medium temperature lactic acid bacteria
Leavening LL-50.
Comparative example 3
The composition of raw materials and preparation method of the comparative example, it is same as Example 3, simply discharging whey temperature be 75 DEG C, not into
Row ultra high pressure treatment.
Comparative example 4
The composition of raw materials and preparation method of the comparative example, same as Example 1, simply leavening only uses mesophilic digestion agent,
And 0.5% locust bean gum is added during salt is mixed, which is the proportion for accounting for dairy milk starting material.
Effect example 1
Using the commercially available Kraft dilute cream cheese (trade name of Texture instrument (being purchased from Chao Ji Instrument Ltd.) detection：Cream sesame
Scholar) and embodiment (1,3,4) prepared by single cream cheese hardness, viscosity and elasticity, the results are shown in Table 1：
Table 1
Table 1 shows single cream cheese of the present invention compared with common cheese, and texture has similar characteristic, wherein the present invention
The viscosity of cheese is significantly higher than common cheese, and appropriate viscosity is beneficial for the release of flavor and mouthfeel.
Effect example 2
In the present embodiment, cream cheese fermentation is completed, and curdled milk measures its cheese yield after mixing salt, is shown in Table 2：
2 cheese yield of table
| Sample | Cheese yield (%) |
| Comparative example 3 | 47% |
| Embodiment 1 | 54% |
| Embodiment 3 | 53% |
| Embodiment 5 | 53% |
It should be apparent that (1,3,5) of the embodiment of the present invention is compared with comparative example 3 from table 2, cheese yield is substantially high
In comparative example.Higher yield substantially increases the utilization rate of raw material, reduces cost, and with obvious effects.
Effect example 3
After preservation exemplified by single cream cheese embodiment of the present invention (1,2,4,5) comparative example (1,2,4) 2 weeks, taste is carried out
The validity check of aspect, with now commercially available Kraft dilute cream cheese (trade name：Cream cheese) as control.25 grams of dilute creams is taken to do
Junket sample asks the several personages by professional subjective appreciation training to carry out trial test marking, is gargled before and after tasting with warm water, to
Interference is preferably minimized.Specific evaluation criterion and scoring criterion are shown in Table 3：
3 single cream cheese evaluation criteria of table
Results of sensory evaluation is as shown in table 4 below：
4 results of sensory evaluation of table
From the data in table 4,2 score of comparative example is relatively low, and sensory results show commercially available dilute cream cheese and right
Ratio 4 is eked out a living sense, and colloid sense is obvious, it is observed that part colloid is unevenly distributed into bulk.Dilute cream of the present invention is done
Junket is very high with commercially available dilute cream cheese similarity on sense organ, the score of each individual event all relatively, but the present invention
Single cream cheese is better than commercially available dilute cream cheese in terms of cream-style, cream taste, smooth degree, painting retentiveness.It can be seen that total
Single cream cheese of the invention is more excellent on body preference degree.
Embodiment described above only expresses the specific embodiment of the present invention, and description is more specific and detailed, but
Can not the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that the ordinary skill people for this field
For member, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the present invention's
Protection domain.
Claims (10)
1. a kind of single cream cheese, which is characterized in that its raw material includes dairy milk starting material and auxiliary material, and dairy milk starting material includes following quality percentage
The ingredient of ratio：Fresh milk 66-75%, dilute cream 25-34%；Auxiliary material is included based on the following the addition of dairy milk starting material total weight ratio
Ingredient：Leavening 0.003-0.005%, salt 0.6-1%；Wherein, leavening is extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature
The mixture of lactic acid bacteria fermenting agent.
2. single cream cheese according to claim 1, which is characterized in that fresh milk protein content is 3.0%-3.5%,
And/or dilute cream fat content is 35%-40%, the percentage is that quality compares percentage.
3. single cream cheese according to claim 1, which is characterized in that extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature breast
The addition mass ratio of acid bacteria fermentation agent is 1:10.
4. single cream cheese according to claim 1, which is characterized in that extracellular polysaccharide-forming lactic acid bacteria leavening is lactic acid breast
Coccus lactic acid subspecies, lactococcus lactis subsp, the homotype of Lactococcus lactis breast subspecies diacetyl mutation or non-homofermentation
One or more in agent；Or, the extracellular polysaccharide-forming lactic acid bacteria leavening is the lactic acid containing leuconostoc mesenteroides sub species cremoris
Bacterium leavening agent.
And/or medium temperature lactic acid bacteria fermenting agent is zymophyte Lactococcus lactis subsp. lactis, lactococcus lactis subsp, lactic acid
One or more in lactis subsp. lactis diacetyl mutation.
5. a kind of method that any single cream cheeses of claim 1-4 are prepared using ultra-high pressure sterilization room temperature discharging whey,
It is characterized in that, comprises the following steps：
(1) fresh milk and dilute cream are standardized, mixed, obtain mixed material；
(2) mixed material homogeneous, ultra-high pressure sterilization, inoculating starter are fermented；
(3) whey in fermentation process is discharged at normal temperatures, obtains curdled milk；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) ultra high pressure treatment is carried out to the product after vacuum packaging.
6. the method according to claim 5 that single cream cheese is prepared using ultra-high pressure sterilization room temperature discharging whey, feature
It is, in step (2), homogenization pressure 100-200bar, temperature is 50-60 DEG C.
7. the method according to claim 5 that single cream cheese is prepared using ultra-high pressure sterilization room temperature discharging whey, feature
It is, in step (2), ultra-high pressure sterilization condition is：Pressure 300-600MPa, pressurize 15-25min.
8. the method according to claim 5 that single cream cheese is prepared using ultra-high pressure sterilization room temperature discharging whey, feature
It is, in step (2), during the fermentation, the material after fermentation is fermented at a temperature of 30 DEG C -35 DEG C, duration
For 8-12 it is small when, 4.50-4.70 is reached as fermentation termination using pH value.
9. the method according to claim 5 that single cream cheese is prepared using ultra-high pressure sterilization room temperature discharging whey, feature
Be, in step (3), when discharging whey a length of 7-12 it is small when, temperature is 20 DEG C -30 DEG C.
10. the method according to claim 5 that single cream cheese is prepared using ultra-high pressure sterilization room temperature discharging whey, feature
It is, in step (5), when carrying out ultra high pressure treatment, is forced into 200-500MPa, pressurize 5-20min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020030625A1 (en) * | 2018-08-07 | 2020-02-13 | Chr. Hansen A/S | Process for producing a fermented milk soft cheese product |
| CN111011532A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN111011533A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure sterilization method thereof |
| CN115886082A (en) * | 2021-09-23 | 2023-04-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese capable of being stored at normal temperature and preparation method thereof |
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| CN111011532B (en) * | 2019-12-25 | 2022-08-05 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN111011533B (en) * | 2019-12-25 | 2022-08-12 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure sterilization method thereof |
| CN115886082A (en) * | 2021-09-23 | 2023-04-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cream cheese capable of being stored at normal temperature and preparation method thereof |
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