CN108576240A - A kind of nut taste makes traditional cheese and its manufacture craft again - Google Patents
A kind of nut taste makes traditional cheese and its manufacture craft again Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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Abstract
Traditional cheese is made again the invention discloses a kind of nut taste, including dried milk cake, is cut up to cheese, ground nut and emulsification salt；By dried milk cake and cut up on the basis of the gross mass of cheese：The content of dried milk cake is 60~90%；Cut up to cheese content be 10~40%；The content of ground nut is 5~25%；The content of emulsification salt is 1~5%.The invention also discloses the manufacture crafts that the nut taste makes traditional cheese again.The present invention on the basis of traditional dried milk cake manufacture craft further combined with cut up to cheese preparation make traditional cheese again, so that make again traditional cheese milk it is aromatic strongly fragrant while quality it is finer and smoother, and the middle addition ground nut in preparation process, increase the nutritive value for making traditional cheese again while increasing flavor, can going with rice or bread, it is directly edible also to can be used as a kind of snack food.The present invention is made adjustment again for the taste of compatriots to traditional dried milk cake, is compensated for the deficiency in traditional cheese flavor mouthfeel on the market, is enriched the alternative of cheese product in the market.
Description
Technical field
Traditional cheese is made again the present invention relates to technical field of processing dairy products more particularly to a kind of nut taste and its makes work
Skill.
Background technology
Cheese (cheese) also known as cheese play department, are a kind of milk product of fermentation, property and common yoghurt
There is similarity, all made by fermentation process, also all containing can be with the lactic acid bacteria of health care, but the concentration ratio of cheese
Yoghourt higher, almost solid food, nutritive value are also therefore more abundant.Cheese contains abundant protein, calcium, fat, phosphorus
And vitamins and other nutritious components, it is pure natural food.
The commercially available cheese in China is mostly from west import at present, and most import cheese is since its ripening time is longer, tool
There is the smelling of milk-childish taste that cheese is special, and more salty, there is heavier tart flavour and bitter taste, do not meet the consumption habit of China consumer.
There are the tradition for making dairy products in many ethnic groups of China, and the dried milk cake of wherein China Inner Mongolia is exactly it
In representative, dried milk cake milk is strong, has better nutritivity value, but since it belongs to fresh acid cured cheese, flavor substance with
Based on acid compounds, other sapidity ingredient contents are less, and its ripening time is too short, cheese texture relative coarseness, thus I
State dairy products consumer is not high to such cheese acceptance level, and domestic cheese product is commercialized and is in space state, thus prepares
The domestic cheese for meeting China's consumer spending custom is of great significance.
Cheese is divided into original cheese and reproduced cheese.Original cheese is directly made by milk.Reproduced cheese its add
Work process be by original cheese pass through high temperature melting, then add some auxiliary materials again, be made different taste, shape, quality milk
Junket.
The Chinese patent literature of Publication No. CN105941644A discloses a kind of reproduced cheese, the raw material of the reproduced cheese
Include 15~35 portions of original cheese, 5~13 parts of fat preparations, 0.3~2 part of stabilizer, 0.3~1.8 part of emulsification according to mass parts
Substance is presented in salt, 0.5~5 part of flavor.
The Chinese patent literature of Publication No. CN105901155A discloses a kind of apple cheese, by following raw material
It is prepared：20~30 parts of apple, 20~30 parts of cream, 10~20 parts of pineapple, 10~20 parts of pyrus nivalis, 1~3 part of emulsifier, grass
5~15 parts of the certain kind of berries, 5~15 parts of white granulated sugar, 4~9 parts of sweet osmanthus, 4~9 parts of Jasmine, 80~120 parts of fresh milk.
Above-mentioned reproduced cheese flavor is relatively single, and cheese matrix content is relatively low, nutritional ingredient relative deficiency, in addition mouthfeel phase
To single.
Invention content
A kind of nut taste of present invention offer makes traditional cheese again, adds and is cut up to cheese and heavily fortified point on the basis of traditional dried milk cake
Fruit is made nut taste and makes traditional cheese again again, is adjusted to the flavor of traditional dried milk cake, is improving traditional dried milk cake sense organ product
Its nutritive value is further increased while matter.
The present invention provides following technical solutions：
A kind of nut taste makes traditional cheese again, including dried milk cake, cuts up to cheese, ground nut and emulsification salt；
By dried milk cake and cut up on the basis of the gross mass of cheese：The content of dried milk cake is 60~90%；Cut containing up to cheese
Amount is 10~40%；The content of ground nut is 5~25%；The content of emulsification salt is 1~5%.
The dried milk cake can be that commercially available dried milk cake can also be self-control dried milk cake.
Described cutting up to cheese is that maturation is cut up to cheese, and the maturity period is 9 months or more.
Preferably, described cuts up in cheese, fat content is 30~35g/100g cheese, protein content is 23~
27g/100g cheese.
This is cut and can make traditional cheese again for nut taste up to cheese and provide good solid shape.
Preferably, by dried milk cake and cutting up on the basis of the gross mass of cheese：Cut up to cheese content be 20~40%.
The flavour of dried milk cake is mainly tart flavour and milk taste, sweet taste, bitter taste, saline taste unobvious, meanwhile, delicate flavour sense is not
By force.The difference of each flavour intensity causes self-control dried milk cake acid taste sensation strong, other flavour unobvious, the dense taste of cheese is low, simultaneously
Its quality relative coarseness, granular sensation is apparent, and comprehensive mouthfeel is poor, therefore whole organoleptic quality is relatively low.
The flavour cut up to cheese is mainly saline taste, delicate flavour and milk fragrance, and tart flavour, sweet taste unobvious have thin bitter taste.
Since manufacturing process has the after-ripening stage, the protein digestion in After-ripening generates a large amount of taste substances, keeps cheese delicate flavour bright
It shows, have thin nut taste flavor, milk strong, flavour is abundant, but amino acid decomposition simultaneously also generates bitter peptides, makes cheese bitter taste
More obvious, saline taste protrudes.
By adjusting the ratio of dried milk cake and Qie Da cheese, it will cut up to cheese saline taste outstanding, bitter taste and dried milk cake and protrude
Two kinds of cheese such as tart flavour in make us generating uncomfortable flavour because of overweight and neutralized, reach the effect for weakening bad flavour
Fruit, while remaining and cutting feature strong up to cheese delicate flavour, that self-control dried milk cake milk is strong, keep the advantage of the two more prominent.
It cuts up to cheese and the promotion not only brought to traditional dried milk cake on cheese flavor is added, cut the quality up to cheese exquisiteness
Also the self-control apparent mouthfeel of dried milk cake coarse particles sense is compensated for, nut is made to make traditional cheese global tissue state again more preferably, it is comprehensive
Organoleptic quality is closed to greatly improve.
It is further preferred that by dried milk cake and cutting up on the basis of the gross mass of cheese：Cut up to cheese content be 20~
30%.
Baking the exclusive fragrance of nut keeps the flavour for making traditional cheese again more abundant, at the same also with the original milk of dried milk cake
Fragrance generates synergistic effect with delicate flavour so that the these types of flavour made again in traditional cheese is more obvious.
Preferably, by dried milk cake and cutting up on the basis of the gross mass of cheese：The content of the ground nut is 10~20%.
When the content of ground nut is more than 20%, then makes the structural state of traditional cheese and become coarse and loose, and with
Oily clam taste.
Preferably, the grain size of the ground nut is 50~150 mesh.
When the broken degree of ground nut is relatively low, cheese mouthfeel is bad, and crushing will excessively cause the exudation of nut grease excessive, influence
Cheese flavor and holding time.
Effect of the emulsification salt in reproduced cheese production is mainly decalcification and adjusts pH, and emulsification salt can make natural cheeses
Aquation occurs for middle casein, so that casein and water phase and oil phase is be combined with each other, for the knot of product formation stable homogeneous
Structure plays an important role.
Preferably, the emulsification salt is sodium citrate and disodium hydrogen phosphate；In emulsification salt, sodium citrate and phosphoric acid hydrogen
The mass ratio of disodium is 2.5~3.5: 1.
Preferably, by dried milk cake and cutting up on the basis of the gross mass of cheese：The content of the emulsification salt is 3~5%.
Select the Composite Milk salt dissolving, and when additive amount is 3~5%, what is be prepared makes traditional cheese structural state again
Exquisiteness, bleed, emulsified state be not best for condensate oil.
Preferably, the nut is to propagandize ripe Ba Danmu hotly.
The invention also discloses the manufacture crafts that the nut taste makes traditional cheese again, include the following steps：
(1) by dried milk cake, cut up to cheese and ground nut and mix in proportion, dissolve by heating；
(2) when temperature is increased to 40~60 DEG C, the emulsification salt is added, mixing shearing makes raw material all dissolve simultaneously
It is uniformly mixed；
(3) when temperature is increased to 70~90 DEG C, keep the temperature 10~15min, it is cooling to get.
Preferably, the production method of the dried milk cake includes the following steps：
(I) by raw milk sterilizing, fermentation, fermentation temperature is 30~35 DEG C, and fermentation time is 5~9h；
(II) after fermenting dried milk cake is obtained after discharging whey, squeezing molding, after-ripening.
It is further preferred that the leavening used is leavening R-704 and bacterial strain that preserving number is CGMCC No.10995,
In leavening, the ratio of bacterial strain and leavening R-704 that preserving number is CGMCC No.10995 is 1~2: 1.
The bacterial strain that preserving number is CGMCC No.10995 is Pediococcus acidilactici, and Classification system is
Pedicoccusaciditactici is named as PAXM22 bacterial strains.The bacterial strain has been deposited in the micro- life of China on June 19th, 2015
Object culture presevation administration committee common micro-organisms center.
The bacterial strain that preserving number is CGMCC No.10995 has stronger acid producing ability, and has weaker peptidase activity (852U/
G), the quick curdled milk of dried milk cake is enabled to, and ziega hardness is higher, to improve the output capacity and output speed of dried milk cake
Degree, the peptase that bacterial strain contains in addition can caseinhydrolysate obtain more flavor peptides and amino acid composition, the component is for milk
The good flavour of bean curd plays an important roll.
Leavening R-704 is purchased from Hansen Corp..
The additive amount of the leavening is 108cfu/100ml。
Compared with prior art, beneficial effects of the present invention are：
The present invention on the basis of traditional dried milk cake manufacture craft further combined with cut up to cheese preparation make traditional cheese again,
So that make again traditional cheese milk it is aromatic strongly fragrant while quality it is finer and smoother, and ground nut is added in preparation process, increases wind
Increase the nutritive value for making traditional cheese again while taste, can going with rice or bread, it is directly edible also to can be used as a kind of snack food.This hair
The bright taste for compatriots is made adjustment again to traditional dried milk cake, is compensated in traditional cheese flavor mouthfeel on the market not
Foot, enriches the alternative of cheese product in the market.
Description of the drawings
Fig. 1 is dried milk cake, cuts the sense organ flavor Profile Correlation figure for making traditional cheese again up to cheese and nut taste.
Specific implementation mode
Embodiment 1
One, nut taste is made the manufacture craft of traditional cheese and is included the following steps again：
1, the making of dried milk cake
Production process is：Raw milk sterilizes → adds leavening → spontaneous fermentation → skyr block → cutting → heating stirring
→ discharging whey → squeezing molding → finished product
The sterilizing of (1-1) raw milk：Purpose is the pathogenic bacteria and harmful bacteria in order to be passivated in raw milk, makes dried milk cake quality
Stablize, and can extend the shelf life.Sterilization process directly affects dried milk cake quality, if temperature is excessively high, overlong time can make grumeleuse
It is soft, and contraction dies down, and moisture is made to increase, and then increase included in lactose in the block is coagulated, while the curdled milk time can be made to add
It is long.It is the common pasteurize item of cheese product in this condition using 63 DEG C, the sterilization conditions of 30min in dried milk cake production
Part, it is ensured that inhibit most harmful microorganism.
The addition of (1-2) leavening：Leavening is added when sterile milk temperature is cooled to 30~32 DEG C, is stirred evenly.This
The bacterial strain that leavening is leavening R-704 in invention and preserving number is CGMCC No.10995 is with 1：2 ratio compounds to obtain.
Lactic acid bacteria fermenting agent has following effects in the maturation of dried milk cake：First, lactose fermenters, generate lactic acid, make under pH
Drop reaches casein isoelectric point and curdled milk occurs, while low ph value can restrain the growth of pathogenic bacteria and spoilage organisms；Second is that preserving number
There is stronger acid producing ability for the bacterial strain of CGMCC No.10995, and have weaker peptidase activity, enable to dried milk cake fast
Rapid hardening breast, and ziega hardness is higher, to improve the output capacity and the speed of response of dried milk cake, the peptase that bacterial strain contains in addition,
Can caseinhydrolysate obtain more flavor peptides and amino acid composition, which has the good flavour of dried milk cake important
Effect.
(1-3) skyr block：The skyr generated using leavening forms newborn block after cow's milk reaches certain acidity.
(1-4) cuts discharging whey：The skyr fermented is aseptically cut, soybean size is cut into
Graininess can effectively carry out the discharge of whey.Then by carrying out discharging whey after 3~4 layers of gauze wrapped, after be put into mold
The squeezing molding of certain pressure intensity is carried out, discharging whey temperature is controlled at 25 DEG C or so.
(1-5) heating stirring：After cutting newborn block, stirring is started to warm up, heating stirring discharging whey is carried out at 80 DEG C.
(1-6) discharging whey：It is static to after room temperature by all the elements object by carrying out discharging whey after 3~4 layers of gauze wrapped, so
It is put into the squeezing molding for carrying out certain pressure intensity in mold afterwards, is put into and 16h sizings is squeezed with 7~8Pa pressure again.
2, nut taste processed makes the manufacture craft of traditional cheese again again
Production process is：
Bar denier wood powder is broken → and it weighs each component → cheese dissolves by heating → and puts into auxiliary material → mixing shearing, sterilization → cooling one
Finished product
(2-1) selects the original flavor bar denier wood for propagandizing maturation hotly to crush, and crushing should not excessively, with grain size for 0.3~0.5mm
To be best, the low cheese mouthfeel of degree of grinding is bad, and crushing excessively causes the exudation of nut grease excessive, influences cheese flavor and preservation
Time；
(2-2) take dried milk cake with cut up to cheese mix be used as major ingredient, cut up to cheese select the maturity period it is short (3 months or so)
Irish flavor flat taste cut and reach, wherein fat content is 33.6g/100g, and protein content 25.1g/100g, cutting can up to cheese
To provide good solid shape, traditional dried milk cake then provides strong milk fragrance, makes dried milk cake by oneself and cuts the matter up to cheese
Amount is than being 8：2；
Dried milk cake and to cut up on the basis of cheese gross mass, add 15% bar denier wood it is broken.
(2-3) will be cut up to cheese, dried milk cake, bar denier wood is broken is put in proportion into cheese pot, be dissolved by heating；Wait for that temperature is increased to
At 50 DEG C, emulsification salt is added, and (emulsification salt in reproduced cheese production mainly has citrate and phosphate.Emulsification salt is in milk processed again
Effect in junket production is mainly decalcification and adjusts pH, and emulsification salt can make casein in natural cheeses that aquation occur,
So that casein and water phase and oil phase is be combined with each other, plays an important role for the structure of product formation stable homogeneous.Single breast
Salt dissolving emulsification is uneven, and stability is bad, selection sodium citrate, disodium hydrogen phosphate compound emulsion salt in the present invention, sodium citrate,
The ratio of disodium hydrogen phosphate is 3: 1；Compound emulsion salt accounts for dried milk cake and cuts 4% up to cheese gross mass, and cheese structural state is thin
Greasy, bleed, emulsified state be not best for condensate oil)；
(2-4) mixing shearing：All mixed raw materials are stirred with 1000r/min speed, keep raw material all molten
It solves and is uniformly mixed；
(2-5) keeps the temperature 10~15 minutes when temperature is increased to 80 DEG C, achievees the effect that sterilization, raw material is made to merge completely；
(2-6) is put into mold, compression moulding, packed products after slightly cooling down raw material.
Two, flavor is analyzed
The flavor that nut taste prepared by the above method is made to traditional cheese and traditional dried milk cake machine-cut up to cheese again is done pair
It is as a result as follows than analysis：
1, sense organ flavor is analyzed
It is that 3 kinds of samples of source pair carry out organoleptic analysis with flavor section method of inspection (GB12313-90)：Selection 10 is often
The valuation officer that the laboratory member of consumption cheese examines as flavor section, and according to Nielsen etc. about cheese subjective appreciation
Flavor description valuation officer is giveed training, using 6 points define Scale Methods to various flavor characteristics carry out intensity evaluation, and will
Obtained result draws flavor sectional view, as shown in Figure 1.
According to the results of sensory evaluation of three kinds of cheese it is found that the flavour of self-control dried milk cake is mainly tart flavour and milk taste,
Sweet taste, bitter taste, saline taste unobvious, meanwhile, delicate flavour sense is not strong.The difference of each flavour intensity causes self-control dried milk cake acid taste sensation strong
Strong, other flavour unobvious, the dense taste of cheese is low, while its quality relative coarseness, and granular sensation is apparent, and comprehensive mouthfeel is poor, therefore
Whole organoleptic quality is relatively low.
The flavour cut up to cheese is mainly saline taste, delicate flavour and milk fragrance, and tart flavour, sweet taste unobvious have thin bitter taste.
Since manufacturing process has the after-ripening stage, the protein digestion in After-ripening generates a large amount of taste substances, keeps cheese delicate flavour bright
It shows, have thin nut taste flavor, milk strong, flavour is abundant, but amino acid decomposition simultaneously also generates bitter peptides, makes cheese bitter taste
It is more obvious, and due to inhibiting mould and Yeast Growth to add a large amount of salt, institute in commercially available cut up to cheese making process
It is protruded with saline taste, taste is laid particular stress on, and is not suitable for directly edible.
It is mainly delicate flavour, nut taste, milk fragrance that nut taste processed makes traditional cheese flavour again again, and tart flavour, bitter taste, sweet taste are not
Obviously, there is thin saline taste.Because combining self-control dried milk cake and Qie Da cheese in proportion in its manufacturing process, will cut up to outstanding salty
The flavour for making us generating discomfort in taste, bitter taste and self-control two kinds of cheese such as dried milk cake tart flavour outstanding because of overweight is subject to
With achieve the effect that weaken bad flavour, while remaining and cutting spy strong up to cheese delicate flavour, that self-control dried milk cake milk is strong
Point keeps the advantage of the two more prominent.After nut is added, baking the exclusive fragrance of nut makes again the flavour of milk pimple processed more
It is abundant, while also synergistic effect is generated with the original milk fragrance of cheese and delicate flavour so that these types of flavour is more obvious.It cuts and reaches milk
The addition of junket not only gives traditional milk pimple to bring the promotion on cheese flavor, and the quality cut up to cheese exquisiteness also compensates for self-control milk
The apparent mouthfeel of bean curd coarse particles sense, making nut, more preferably, integrated sensory quality carries milk pimple global tissue state processed significantly again
It is high.
2, smell analysis (GC-MS analyses)
The GC-MS analysis results that nut taste makes traditional cheese and volatile ingredient in traditional dried milk cake again are shown in Table 1.
Table 1
First, the aliphatic acid of middle short carbon chain is the characteristic flavor on basis component in ripe cheese, is all had at low concentrations more
Strong milk fragrance can assign cheese distinctive taste under intermediate concentration, and wherein butyric acid has special milk stink, caproic acid
There are the bad flavors such as tapinoma-odour, sweat odor when content is higher with octanoic acid, capric acid.
It can be seen that, nut taste makes caproic acid in traditional cheese, octanoic acid, capric acid content and is considerably less than milk beans again from table 1
Rotten sample makes its whole flavor mainly since the maturation of addition cuts the adjustment up to cheese to the content of fatty acid of dried milk cake
It is softer, there is remarkable effect for improving reproduced cheese organoleptic quality.
In addition to this, the ester type compound content of reproduced cheese is also apparently higher than in dried milk cake.It makes again in traditional cheese
Ester type compound cut up to cheese from maturation.It cuts up to cheese in maturation in fatty acid compound and fermentation process
The alcohol compound interaction that microorganism generates, to generate more ester type compound, these ester type compounds assign cheese
The breaths such as fruity, while can also mitigate because of aliphatic acid or aminated compounds excessive concentration, caused offending taste (acid
Lose taste and bitter taste), to assign cheese softer flavor.
In addition the compounds such as benzaldehyde, phenylacetaldehyde, benzyl carbinol, aldehyde C-9, n-amyl alcohol and the pyrazine in traditional cheese are made again
Content be also apparently higher than dried milk cake, this kind of compound has nut fragrance, bakes fragrance etc., is mainly derived from again tradition processed
Ba Danmu in cheese.Distinctive hexanal is very high with benzaldehyde and by the furfural content in roasting bar denier wood in Ba Danmu, has
Preferable nut and bake fragrance.Also thus there is preferably contribution to the organoleptic quality for making traditional cheese again.
Thus nut taste is made milk stink, tapinoma-odour, bitter taste in traditional cheese sample and is declined slightly again in general, and
Nut fragrance, burnt odor gas have stronger increase, and cheese entirety flavor is softer, have larger improvement to its organoleptic quality.
Embodiment 2~4
Compared with Example 1, it the difference is that only that the additive amount cut in step (2-2) up to cheese is different, embodiment 2~
In 4, dried milk cake and to cut up on the basis of cheese gross mass, the additive amount cut up to cheese is respectively 10%, 30% and 40%, other
Operating method and parameter are the same as embodiment 1.
Comparative example 1
Compared with Example 1, the additive amount difference cut in step (2-2) up to cheese is the difference is that only, with dried milk cake
It is 50% with cutting up to the additive amount on the basis of cheese gross mass, cut up to cheese, other operating methods and parameter are the same as embodiment 1.
In Examples 1 to 4 and comparative example 1, self-control dried milk cake from cut different up to the mass ratio of cheese, then make traditional cheese
Sensory evaluation it is as shown in table 2.
Table 2
By adjusting the ratio of dried milk cake and Qie Da cheese, it will cut up to cheese saline taste outstanding, bitter taste and dried milk cake and protrude
Two kinds of cheese such as tart flavour in make us generating uncomfortable flavour because of overweight and neutralized, reach the effect for weakening bad flavour
Fruit, while remaining and cutting feature strong up to cheese delicate flavour, that self-control dried milk cake milk is strong, keep the advantage of the two more prominent.
Cut up to cheese excessive addition when, then make traditional cheese tart flavour and saline taste it is overweight so that make again traditional cheese flavour be deteriorated.
Embodiment 5~8
Compared with Example 1, it the difference is that only that the additive amount of ground nut in step (2-2) is different, embodiment 5~8
In, by dried milk cake and to cut up on the basis of cheese gross mass, the additive amount of ground nut is respectively 5%, 10%, 20% and 25%,
His operating method and parameter are the same as embodiment 1.
The sensory evaluation for making traditional cheese again of embodiment 5~8 is as shown in table 3.
Table 3
When the broken additive amount of bar denier wood is more than 20%, there are apparent sensory handicaps in sample, structural state become it is coarse and
Loosely, and with different degrees of oily clam taste.When the broken additive amount of bar denier wood is 15%~20%, then make the mouthfeel of traditional cheese
Preferably.
Embodiment 9~12
Compared with Example 1, it the difference is that only that the additive amount of emulsification salt in step (2-3) is different, embodiment 9~12
In, it by dried milk cake and cuts up on the basis of cheese gross mass, the additive amount of emulsification salt is respectively 1%, 2%, 3% and 5%, other behaviour
Make method and parameter with embodiment 1.
The sensory evaluation for making traditional cheese again of embodiment 9~12 is as shown in table 4.
Table 4
Embodiment 13
Compared with Example 1, it the difference is that only：50 mesh sieve is crossed after Ba Danmu is morcelled.
Embodiment 14
Compared with Example 1, it the difference is that only：150 mesh sieve is crossed after Ba Danmu is morcelled.
Comparative example 2
Compared with Example 1, it the difference is that only：20 mesh sieve is crossed after Ba Danmu is morcelled.
Comparative example 3
Compared with Example 1, it the difference is that only：300 mesh sieve is crossed after Ba Danmu is morcelled.
To embodiment 1, embodiment 13, embodiment 14 and comparative example 2, comparative example 3 carry out sensory analysis, with embodiment 1,
Embodiment 13, embodiment 14 are compared, and the degree of grinding of 2 mini-bus denier wood of comparative example is relatively low so that nut taste makes traditional cheese again
Mouthfeel is bad；Compared with embodiment 1, embodiment 13, embodiment 14,3 mini-bus denier wood powder of comparative example is broken excessively, leads to nut grease
Exudation is excessive, influences cheese flavor and holding time.
The present invention is by carrying out dried milk cake, the usage ratio cut up to three kinds of cheese and nut between raw material and emulsification salt
Optimization, prepared quality exquisiteness, taste good, rich in nutrition content nut taste make traditional cheese again.
Claims (10)
1. a kind of nut taste makes traditional cheese again, which is characterized in that including dried milk cake, cut up to cheese, ground nut and emulsification salt；
By dried milk cake and cut up on the basis of the gross mass of cheese：The content of dried milk cake is 60~90%；Cutting the content up to cheese is
10~40%；The content of ground nut is 5~25%；The content of emulsification salt is 1~5%.
2. nut taste according to claim 1 makes traditional cheese again, which is characterized in that described cuts up in cheese, fat
Content is 30~35g/100g cheese, and protein content is 23~27g/100g cheese.
3. nut taste according to claim 1 makes traditional cheese again, which is characterized in that with dried milk cake with cut up to the total of cheese
On the basis of quality：Cut up to cheese content be 20~40%.
4. nut taste according to claim 1 makes traditional cheese again, which is characterized in that with dried milk cake with cut up to the total of cheese
On the basis of quality：The content of the ground nut is 10~20%.
5. nut taste according to claim 1 or 4 makes traditional cheese again, which is characterized in that the grain size of the ground nut is
0.3~0.5mm.
6. nut taste according to claim 1 makes traditional cheese again, which is characterized in that the emulsification salt is sodium citrate
And disodium hydrogen phosphate；In emulsification salt, the mass ratio of sodium citrate and disodium hydrogen phosphate is 2.5~3.5: 1.
7. a kind of manufacture craft for making traditional cheese again according to claim 1~6 any one of them nut taste, feature exist
In including the following steps：
(1) by dried milk cake, cut up to cheese and ground nut and mix in proportion, dissolve by heating；
(2) when temperature is increased to 40~60 DEG C, the emulsification salt is added, mixing shearing makes raw material all dissolve and mix
Uniformly；
(3) when temperature is increased to 70~90 DEG C, keep the temperature 10~15min, it is cooling to get.
8. nut taste according to claim 7 makes the manufacture craft of traditional cheese again, which is characterized in that the dried milk cake
Production method includes the following steps：
(I) by raw milk sterilizing, fermentation, fermentation temperature is 30~35 DEG C, and fermentation time is 5~9h；
(II) after fermenting dried milk cake is obtained after discharging whey, squeezing molding, after-ripening.
9. nut taste according to claim 8 makes the manufacture craft of traditional cheese again, which is characterized in that the leavening of use
For the bacterial strain that leavening R-704 and preserving number are CGMCC No.10995, in leavening, preserving number is CGMCC No.10995's
The ratio of bacterial strain and leavening R-704 are 1~2: 1.
10. nut taste according to claim 8 or claim 9 makes the manufacture craft of traditional cheese again, which is characterized in that the fermentation
The additive amount of agent is 108cfu/100ml。
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| CN201810413848.5A CN108576240B (en) | 2018-05-03 | 2018-05-03 | Nut-flavor reproduced traditional cheese and preparation process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115624071A (en) * | 2022-10-31 | 2023-01-20 | 云南农业大学 | Instant goat milk cake bar product and preparation method thereof |
| CN115669741A (en) * | 2023-01-04 | 2023-02-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze-dried nut cheese and preparation method thereof |
| CN115669741B (en) * | 2023-01-04 | 2023-04-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze-dried nut cheese and preparation method thereof |
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