CN108185014A - A kind of single cream cheese and the preparation method using room temperature discharging whey radiation treatment - Google Patents
A kind of single cream cheese and the preparation method using room temperature discharging whey radiation treatment Download PDFInfo
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- CN108185014A CN108185014A CN201711463571.9A CN201711463571A CN108185014A CN 108185014 A CN108185014 A CN 108185014A CN 201711463571 A CN201711463571 A CN 201711463571A CN 108185014 A CN108185014 A CN 108185014A
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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
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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
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Abstract
A kind of preparation method the invention discloses single cream cheese and using room temperature discharging whey radiation treatment, 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 is included 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, sterilizing, inoculating starter and fermentation, room temperature discharging whey, curdled milk, vacuum packaging, single cream cheese is made in radiation treatment.By the present invention in that the mixed lactic bacterium leavening agent with extracellular polysaccharide; obtain smooth close cheese product; farthest protect the original characteristic of curdled milk; the cheese of drained whey is subjected to radiation treatment; final product structure stabilization effectively maintains the original flavor of cheese, and effectively extend the shelf life.
Description
Technical field
The present invention relates to a kind of cheese and preparation method thereof more particularly to a kind of use ultrasonic sterilization, room temperature discharging wheys
Preparation method and thus be made single cream cheese.
Background technology
Traditional single cream cheese is the fresh soft cheese as made from the rich milk for being added to 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 Pig discharging whey plus salt add glue, are heated to 80-85 DEG C so that putrefactive microorganisms growth, heat to be inhibited to wrap
Dress.Its technique has a defect that：Improve the quality of cheese, but can also give cheese band simultaneously by adding the stabilizers such as colloid
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, done
Junket yield is relatively low, and amount of grease is precipitated, and easily causes albumen heat under local acid condition and be denaturalized, 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.
Invention content
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
Smooth close, taste lubrication cheese product is obtained under conditions of the stabilizers such as body；The preparation method uses room temperature discharging whey, most
The original characteristic of curdled milk is kept to big degree, protects it from influence of the high temperature to its yield, moisture, flavor, substrate status,
Increase cheese yield, and make cheese product stable structure, effectively keep the original flavor and taste of cheese, Shelf-life；It should
Preparation method carries out the cheese after vacuum packaging radiation treatment, and final product structure stabilization effectively maintains the original wind of cheese
Taste and mouthfeel, extend the shelf life.
In a first aspect, the present invention provides a kind of method for preparing single cream cheese using room temperature discharging whey radiation treatment,
Its 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 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 mixture of extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature lactic acid bacteria fermenting agent；Preparation method packet
Include following steps：
(1) fresh milk and dilute cream are standardized, mixed, obtain mixed material；
(2) mixed material homogeneous, sterilizing, 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) radiation treatment is carried out to the product after vacuum packaging.
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；Preparation method uses room temperature discharging whey, can farthest keep the original characteristic of curdled milk, make
It reduces moisture loss from influence of the high temperature to its yield, moisture, flavor, substrate status, increases cheese yield,
Farthest protect curdled milk nutrition and mouthfeel；The preparation method carries out radiation treatment to vacuum-packed single cream cheese,
Make cheese product stable structure, effectively keep the original flavor and taste of cheese, Shelf-life；The present invention is for obtaining shelf
The single cream cheese of phase longer excellent flavor delicate mouthfeel has important market significance.
In the present invention, fresh milk protein content 3.0%-3.5% and/or, dilute cream fat content be 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.Diacety lactis) homotype or non-homofermentation agent in it is one or more；Or, the extracellular saccharogalactorrhea
Acid bacteria fermentation 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.Diacety lactis) in it is one or more；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.
In step (2), the preferred 100-200bar of homogenization pressure, preferred 50-60 DEG C of temperature.
In step (2), during the fermentation, the material after fermentation is fermented at a temperature of 30 DEG C -35 DEG C, when
It is 8-12 hours a length of, 4.50-4.70 is reached as fermentation termination using pH value.
In step (2), sterilization method is ultra-high pressure sterilization, and sterilising conditions are：Pressure 300-600MPa, pressurize 15-
25min。
In step (3), when discharging whey, is 7-12 hours a length of, and 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 product after vacuum packaging is carried out60The processing of Co- gamma-ray irradiations, irradiation 3-8kGy.
Second aspect, the present invention provide a kind of single cream cheese, are made by above-mentioned preparation method.Dilute cream obtained is done
The smooth close, taste lubrication of junket.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition can be combined arbitrarily 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, smooth close, taste lubrication single cream cheese is obtained, cleans label；
(2) present invention uses the technique of room temperature discharging whey, farthest keeps the original characteristic of curdled milk, protects it from high temperature and it is obtained
The influence of rate, moisture, flavor, substrate status increases cheese yield；(3) dilute milk after the present invention shapes to vacuum packaging
Oily cheese carries out radiation treatment, makes cheese product stable structure, effectively keeps the original flavor and taste of cheese, extends shelf
Phase；(4) raw material of the present invention easily obtain, preparation process it is simple, can be manufactured using existing production line, suitable for big
Scale continuous production.The present invention has important city for the single cream cheese for obtaining the longer excellent flavor delicate mouthfeel of shelf life
Field meaning.
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 range.Test method without specific conditions in the following example, according to conventional methods and conditions or according to quotient
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 3.0%, dosage 75kg；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 600g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection of polysaccharide is R-704, and what medium temperature lactic acid bacteria fermenting agent selected is that both MM100 addition mass ratioes are 1:
10。
The preparation method of single cream cheese includes 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 packet after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：300MPa/15min, it is subject to sterilization after material inoculation fermentation when being cooled to 30 DEG C
Agent；By the material fermentation 10 hours after inoculation, with pH value reach 4.50 be fermentation terminal；
(3) at 25 DEG C curdled milk is obtained with Pig method discharging whey, duration 10 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is carried out60The processing of Co- gamma-ray irradiations, irradiation are 3kGy to get dilute milk
Oily cheese.
Embodiment 2
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 35%, dosage 34kg；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 550g.Wherein, it is extracellular
Polysaccharide lactic acid bacteria fermenting agent selection be R-704 medium temperatures lactic acid bacteria fermenting agent selection be both LL-50 addition mass ratio be 1:
10。
The preparation method of single cream cheese includes 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 packet after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：300MPa/20min, it is subject to sterilization after material inoculation fermentation when being cooled to 32 DEG C
Agent；By the material fermentation 10 hours after inoculation, with pH value reach 4.60 be fermentation terminal；
(3) at being 20 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 9 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is carried out60The processing of Co- gamma-ray irradiations, irradiation are 8kGy to get dilute milk
Oily 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 700g.Wherein, it is extracellular
Polysaccharide lactic acid bacteria fermenting agent selection be MM100 medium temperatures lactic acid bacteria fermenting agent selection be both R-704 addition mass ratio be 1:
10。
The preparation method of single cream cheese includes 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 packet after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：300MPa/25min sterilizes the material after homogeneous in thermostat water bath,
A length of 40min during sterilizing, temperature are 62 DEG C, it is subject to sterilization after material inoculating starter when being cooled to 30 DEG C；By the object after inoculation
Material fermentation 8 hours, with pH value reach 4.70 be ferment terminal；
(3) at being 20 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 12 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is carried out60The processing of Co- gamma-ray irradiations, irradiation are 5kGy to get dilute milk
Oily cheese.
Embodiment 4
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 40%, dosage 38kg；Fresh milk：
Protein content is 3.3%, dosage 62kg；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 900g.
Wherein, the lactic acid bacteria fermenting agent selection of extracellular polysaccharide is MM100, and the selection of medium temperature lactic acid bacteria fermenting agent is
Both MM100 addition mass ratioes are 1:10.
The preparation method of single cream cheese includes 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 packet after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：400MPa/20min sterilizes the material after homogeneous in thermostat water bath,
A length of 35min during sterilizing, temperature are 65 DEG C, it is subject to sterilization after material inoculating starter when being cooled to 30 DEG C；By the object after inoculation
Material fermentation 10 hours, with pH value reach 4.60 be ferment terminal；
(3) at being 30 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 9 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is carried out60The processing of Co- gamma-ray irradiations, irradiation are 6kGy to get dilute milk
Oily cheese.
Embodiment 5
In the single cream cheese raw material of the present embodiment, dilute cream：Fat content is 40%, dosage 32kg；Fresh milk：
Protein content is 3.5%, dosage 68kg；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 3g；The dosage of salt is 1000g.Wherein, it is extracellular
The lactic acid bacteria fermenting agent selection of polysaccharide is Probat222, and the selection of medium temperature lactic acid bacteria fermenting agent is both LL-50 addition mass ratioes
It is 1:10.
The preparation method of single cream cheese includes 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 packet after homogeneous
Ultra-high pressure sterilization is carried out after dress, sterilising conditions are：600MPa/15min sterilizes the material after homogeneous in thermostat water bath,
A length of 30min during sterilizing, temperature are 65 DEG C, it is subject to sterilization after material inoculating starter when being cooled to 35 DEG C；By the object after inoculation
Material fermentation 12 hours, with pH value reach 4.50 be ferment terminal；
(3) at being 20 DEG C in temperature curdled milk is obtained with Pig method discharging whey, duration 7 hours；
(4) after salt and curdled milk being stirred evenly, vacuum packaging；
(5) product after vacuum packaging is carried out60The processing of Co- gamma-ray irradiations, irradiation are 7kGy to get dilute milk
Oily cheese.
Comparative example 1
The composition of raw materials and preparation method of the comparative example, same as Example 1, only leavening only uses medium temperature lactic acid bacteria
Leavening R-704.
Comparative example 2
The composition of raw materials and preparation method of the comparative example, it is same as Example 3, only discharging whey temperature be 75 DEG C, not into
Row ultra high pressure treatment.
Comparative example 3
The composition of raw materials and preparation method of the comparative example, same as Example 1, only leavening only uses mesophilic digestion agent,
And 0.5% locust bean gum is added during salt is mixed, the percentage is accounts for dairy milk starting material proportion.
Effect example 1
Cream cheese fermentation is completed, and curdled milk measures its cheese yield after mixing salt, is shown in Table 1：
1 cheese yield of table
| Sample | Cheese yield (%) |
| Comparative example 2 | 47% |
| Embodiment 1 | 55% |
| Embodiment 3 | 54% |
| Embodiment 5 | 55% |
It should be apparent that (1,3,5) of the embodiment of the present invention is compared with comparative example 2 from table 1, cheese yield is significantly high
In comparative example.Higher yield substantially increases the utilization rate of raw material, reduces cost, and with obvious effects.
Effect example 2
After preservation for single cream cheese embodiment of the present invention (1,2,4,5) comparative example (1,3) 2 weeks, taste side is carried out
The validity check in face, with now commercially available Kraft dilute cream cheese (trade name：Cream cheese) as control.Take 25 grams of single cream cheeses
Sample asks the personages of the professional subjective appreciation training of several processes to carry out trial test marking, is gargled before and after tasting with warm water, to incite somebody to action
Interference is preferably minimized.Specific evaluation criterion and scoring criterion are shown in Table 2：
2 single cream cheese evaluation criteria of table
Results of sensory evaluation is as shown in table 3 below：
3 results of sensory evaluation of table
By the data in table 3 it is found that 1 score of comparative example is relatively low, sensory results show commercially available dilute cream cheese and right
Ratio 3 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)
- A kind of 1. method that single cream cheese is prepared using room temperature discharging whey radiation treatment, which is characterized in that its raw material includes breast Raw material and auxiliary material, dairy milk starting material include the ingredient of following mass percent：Fresh milk 66-75%, dilute cream 25-34%；Auxiliary material Including 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, it sends out Mixture of the ferment agent for extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature lactic acid bacteria fermenting agent；Preparation method includes the following steps：(1) fresh milk and dilute cream are standardized, mixed, obtain mixed material；(2) mixed material homogeneous, sterilizing, 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) radiation treatment is carried out to the product after vacuum packaging.
- 2. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist And/or, dilute cream fat content is 35%-40%, and the percentage is in, fresh milk protein content 3.0%-3.5% Quality compares percentage.
- 3. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In the addition mass ratio of extracellular polysaccharide-forming lactic acid bacteria leavening and medium temperature lactic acid bacteria fermenting agent is 1:10.
- 4. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In extracellular polysaccharide-forming lactic acid bacteria leavening is Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis breast It is one or more in the homotype of subspecies diacetyl mutation or non-homofermentation agent；Or, the extracellular polysaccharide-forming lactic acid bacteria fermentation Agent is the lactic acid bacteria fermenting agent containing leuconostoc mesenteroides sub species cremoris.And/or medium temperature lactic acid bacteria fermenting agent is zymophyte Lactococcus lactis subsp. lactis, lactococcus lactis subsp, lactic acid It is one or more in lactis subsp. lactis diacetyl mutation.
- 5. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In in step (2), homogenization pressure 100-200bar, temperature is 50-60 DEG C.
- 6. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In, in step (2), during the fermentation, the material after fermentation is fermented at a temperature of 30 DEG C -35 DEG C, when it is a length of 8-12 hours, 4.50-4.70 is reached as fermentation termination using pH value.
- 7. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In in step (2), sterilization method is ultra-high pressure sterilization, and sterilising conditions are：Pressure 300-600MPa, pressurize 15-25mi n.
- 8. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In in step (3), when discharging whey is 7-12 hours a length of, and temperature is 20 DEG C -30 DEG C.
- 9. the method according to claim 1 for preparing single cream cheese using room temperature discharging whey radiation treatment, feature exist In in step (5), to the product progress after vacuum packaging60The processing of Co- gamma-ray irradiations, irradiation 3-8kGy.
- 10. a kind of single cream cheese, which is characterized in that by any use room temperature discharging whey irradiation of claim 1-9 The method that reason prepares single cream cheese is made.
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| CN112544724B (en) * | 2020-12-11 | 2023-09-08 | 四川省食品发酵工业研究设计院有限公司 | Preparation method of purple cheese |
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