CN109662155A - A kind of inflation natural cheeses and preparation method thereof - Google Patents
A kind of inflation natural cheeses and preparation method thereof Download PDFInfo
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- CN109662155A CN109662155A CN201811602150.4A CN201811602150A CN109662155A CN 109662155 A CN109662155 A CN 109662155A CN 201811602150 A CN201811602150 A CN 201811602150A CN 109662155 A CN109662155 A CN 109662155A
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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
The invention discloses a kind of inflation natural cheeses and preparation method thereof, and preparation method includes the following steps: (1) after raw milk heating up, through recycling flash concentration, obtaining concentrated milk；(2) will concentrated milk's homogeneous, sterilization, it is cooling after, access ferment-fermented to pH 4.5-4.7, be demulsified, it is cooling, obtain fermentation base-material；(3) milk protein powder, stabilizer is added in fermentation base-material, is kept the temperature after heating, it is cooling after thermally homogenising；(4) be filled at 8-15 DEG C percentage by volume be 25-40% nitrogen to get.Cheese produced by the present invention solves the problems, such as to need independent cheese production line discharging whey, the by-product whey of being equipped with reluctant, reduces equipment input cost, the production of natural cheeses can be realized in existing sour milk production line without discharging whey after fermentation；Cheese mouthfeel obtained is fluffy, salubrious, soft, and persistence is stablized during the shelf-life, greatly enriches and has expanded market.
Description
Technical field
The present invention relates to the technical fields of dairy products processing, and in particular to a kind of inflation natural cheeses and preparation method thereof.
Background technique
With the continuous improvement of living standards, more stringent requirements are proposed to the taste of dairy products, type by consumer.It is filling
Denounce milk, Yoghourt in the market, solid-state dairy products of the cheese as most nutritive value progress into the visual field of consumer,
Demand increases year by year.It is mostly reproduced cheese on domestic market.Natural cheeses be still it is a small number of, this mainly with China's diet
Cultural practices are related.And domestic natural cheeses are compared with foreign countries, product type is excessively single, and is limited to production line, so that state
Interior cream enterprise is not able to achieve large-scale production.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of without the inflation natural cheeses of discharging whey and its preparation
Method.
Specifically, on the one hand, provide a kind of preparation method for inflating natural cheeses, which includes following step
It is rapid:
(1) after raw milk heating up, through recycling flash concentration, concentrated milk is obtained；
(2) will concentrated milk's homogeneous, sterilization, it is cooling after, access ferment-fermented to pH 4.5-4.7, be demulsified, it is cooling, obtain
Ferment base-material；
(3) milk protein powder, stabilizer is added in fermentation base-material, is kept the temperature after heating, it is cooling after thermally homogenising；The ox of addition
The mass volume ratio of milk proem powder, stabilizer and raw milk is 3-5kg:
0.2-0.5kg:100L；
(4) be filled at 8-15 DEG C percentage by volume be 25-40% nitrogen to get.
Further, in step (1), it is warming up to 70-90 DEG C of temperature, the temperature of flash distillation is 80-90 DEG C, cycle-index 3-
4 times.
Further, in step (2), the homogeneous is two-stage homogeneous, and the temperature of homogeneous is 60-65 DEG C, level-one homogeneous
Pressure is 100-120bar, and the pressure of double-stage homogenization is 20bar.
Further, in step (2), the sterilization is pasteurize, and the temperature of pasteurize is 72-75 DEG C, and the time is
30-90s。
Further, in step (2), the leavening is lactic acid bacteria fermenting agent, and the inoculum concentration of leavening is 0.1 × 106-
8×106Cfu/mL, the temperature of fermentation are 28-33 DEG C.
Further, it in step (3), is warming up to 40-45 DEG C and keeps the temperature 10-15min, be during which stirred continuously, mixing speed
800-1000rpm。
Further, in step (3), the stabilizer is the one or two of carragheen, xanthan gum.
Second aspect, the present invention also provides the natural milk of inflation made from the preparation method of the inflation natural cheeses
Junket.
In above-mentioned technical proposal, cheese obtained solves needs and is individually equipped with cheese life without discharging whey after fermentation
Producing line discharging whey, the reluctant problem of by-product whey, reduce equipment input cost, existing sour milk production line can be real
The production of existing natural cheeses.Cheese mouthfeel obtained is fluffy, salubrious, soft, and persistence is stablized during the shelf-life, can be preferably
Whey precipitation phenomenon is controlled, greatly enriches and has expanded market.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
In a specific embodiment, a kind of preparation method for inflating natural cheeses, the preparation method packet are provided
Include following steps:
(1) after raw milk heating up, through recycling flash concentration, concentrated milk is obtained；
(2) will concentrated milk's homogeneous, sterilization, it is cooling after, access ferment-fermented to pH 4.5-4.7, be demulsified, it is cooling, obtain
Ferment base-material；
(3) milk protein powder, stabilizer is added in fermentation base-material, is kept the temperature after heating, it is cooling after thermally homogenising；The ox of addition
The mass volume ratio of milk proem powder, stabilizer and raw milk is 3-5kg:0.2-0.5kg:100L；
(4) be filled at 8-15 DEG C percentage by volume be 25-40% nitrogen to get.
Cheese made from the method for the present invention will be applied to sweet tea by optimizing pre-concentration technique without discharging whey after fermentation
The inflation system of point product is applied in natural cheeses production, is solved needs and is individually equipped with cheese production line discharging whey, whey
Reluctant problem, cheese mouthfeel obtained is fluffy, salubrious, and persistence is stablized during the shelf-life, can preferably control
Whey precipitation phenomenon, greatly enriches and has expanded market.
In step (1) of the present invention, the raw milk be this field routine raw milk, preferably rich milk and/or
One of recombined milk is a variety of, and the source of the raw milk is preferably one or more of cow's milk and/or sheep cream.
In step (1) of the present invention, it is warming up to 70-90 DEG C of temperature, the temperature of flash distillation is 80-90 DEG C, cycle-index 3-4
It is secondary.Most preferably, flash temperature is 85~90 DEG C.Preferable cycle-index is 3~4 times.It is recycled flash concentration and removes moisture removal, obtained
Concentrate volume be raw milk volume 30%.
In step (2) of the present invention, the homogeneous is two-stage homogeneous, and the temperature of homogeneous is 60-65 DEG C, the pressure of level-one homogeneous
For 100-120bar, the pressure of double-stage homogenization is 20bar.
In step (2) of the present invention, the sterilization is pasteurize, and the temperature of pasteurize is 72-75 DEG C, time 30-
90s。
In step (2) of the present invention, the leavening is lactic acid bacteria fermenting agent, and the inoculum concentration of leavening is 0.1 × 106-8×
106Cfu/mL, the temperature of fermentation are 28-33 DEG C.
In step (3) of the present invention, it is warming up to 40-45 DEG C and keeps the temperature 10-15min, be during which stirred continuously, mixing speed 800-
1000rpm。
In step (3) of the present invention, aeration quantity is preferably 25~35%, most preferably 30~35%.
In step (3) of the present invention, the stabilizer is the one or two of carragheen, xanthan gum.
Second aspect, the present invention also provides inflate natural cheeses made from the preparation method of the inflation natural cheeses.
Above-mentioned specific embodiment is further illustrated below by embodiment.In following embodiments, raw milk is purchased from light
Dairy industry limited liability company, milk protein powder is purchased from permanent natural commerce and trade (Shanghai) Co., Ltd., compound stabilizer (carragheen, Huang
Virgin rubber) it is purchased from Royal DSM Co., Ltd, lactic acid bacteria fermenting agent R-704 is purchased from Chr. Hansen A/S, lactic acid bacteria fermenting agent
MM100 is purchased from Danisco US Inc. Genencor Divisi, and lactic acid bacteria fermenting agent LL-50 is purchased from Royal DSM Co., Ltd, and inflation system is purchased from not
Bright hereby Haas food machinery (Shanghai) Co., Ltd..Other raw materials are commercially available acquisition.
Embodiment 1
It is a kind of inflate natural cheeses preparation method the following steps are included:
(1) 100L raw milk is warming up to 70 DEG C in advance, removes moisture removal through 3 circulation flash concentrations, the temperature of flash distillation is 85
DEG C, cycle-index is 3 times, obtains concentrated milk；
(2) by concentrated milk at 60 DEG C through 100+20bar homogeneous, 72 DEG C, 90s pasteurize are cooled to 30 DEG C, access 1.8g
(inoculum concentration of leavening is 4 × 10 to leavening R-7046Cfu/mL) fermentation is demulsified to pH 4.6, is cooled to 10 DEG C, is sent out
Ferment base-material；
(3) 3kg milk protein powder, 0.5kg compound stabilizer are added in above-mentioned fermentation base-material, are warming up to 40 DEG C and protected
Warm 10min, is during which stirred continuously, mixing speed 900rpm；Then at 85 DEG C, 180 ± 20bar thermally homogenising is simultaneously cooled to 10 DEG C；
(4) it is filled with nitrogen at 10 DEG C, aeration quantity 30% is stored refrigerated to get arriving the cheese.
Embodiment 2
It is a kind of inflate natural cheeses preparation method the following steps are included:
(1) 100L raw milk is warming up to 80 DEG C in advance, removes moisture removal through 3 circulation flash concentrations, the temperature of flash distillation is 90
DEG C, cycle-index is 3 times, obtains concentrated milk；
(2) by concentrated milk at 65 DEG C through 120+20bar homogeneous, 75 DEG C, 30s pasteurize are cooled to 28 DEG C, access 1.5g
(inoculum concentration of leavening is 5 × 10 to leavening R-7046Cfu/mL) fermentation is demulsified to pH 4.7, is cooled to 10 DEG C, is sent out
Ferment base-material；
(3) 5kg milk protein powder, 0.2kg compound stabilizer are added in above-mentioned fermentation base-material, are warming up to 45 DEG C and protected
Warm 15min, is during which stirred continuously, mixing speed 800rpm；Then at 90 DEG C, 180 ± 20bar thermally homogenising is simultaneously cooled to 15 DEG C；
(4) it is filled with nitrogen at 15 DEG C, aeration quantity 25% is stored refrigerated to get arriving the cheese.
Embodiment 3
It is a kind of inflate natural cheeses preparation method the following steps are included:
(1) 100L raw milk is warming up to 90 DEG C in advance, removes moisture removal through 3 circulation flash concentrations, the temperature of flash distillation is 80
DEG C, cycle-index is 4 times, obtains concentrated milk；
(2) by concentrated milk at 65 DEG C through 120+20bar homogeneous, 73 DEG C, 40s pasteurize are cooled to 33 DEG C, access 1.6g
(inoculum concentration of leavening is 0.1 × 10 to leavening MM1006Cfu/mL) fermentation is demulsified to pH 4.5, is cooled to 10 DEG C, obtains
Ferment base-material；
(3) 4kg milk protein powder, 0.3kg carragheen are added in above-mentioned fermentation base-material, are warming up to 43 DEG C and kept the temperature
During which 13min is stirred continuously, mixing speed 1000rpm；Then at 88 DEG C, 180 ± 20bar thermally homogenising is simultaneously cooled to 8 DEG C；
(4) it is filled with nitrogen at 8 DEG C, aeration quantity 33% is stored refrigerated to get arriving the cheese.
Embodiment 4
It is a kind of inflate natural cheeses preparation method the following steps are included:
(1) 100L raw milk is warming up to 85 DEG C in advance, removes moisture removal through 4 circulation flash concentrations, the temperature of flash distillation is 80-
90 DEG C, cycle-index is 3-4 times, obtains concentrated milk；
(2) by concentrated milk at 65 DEG C through 110+20bar homogeneous, 73 DEG C, 70s pasteurize are cooled to 29 DEG C, access 1.7g
(inoculum concentration of leavening is 8 × 10 to leavening MM1006Cfu/mL) fermentation is demulsified to pH 4.5, is cooled to 10 DEG C, is sent out
Ferment base-material；
(3) 4kg milk protein powder, 0.4kg xanthan gum are added in above-mentioned fermentation base-material, are warming up to 44 DEG C and kept the temperature
During which 12min is stirred continuously, mixing speed 1000rpm；Then at 86 DEG C, 180 ± 20bar thermally homogenising is simultaneously cooled to 13 DEG C；
(4) it is filled with nitrogen at 13 DEG C, aeration quantity 35% is stored refrigerated to get arriving the cheese.
Embodiment 5
It is a kind of inflate natural cheeses preparation method the following steps are included:
(1) 100L raw milk is warming up to 75 DEG C in advance, removes moisture removal through 4 circulation flash concentrations, the temperature of flash distillation is 85
DEG C, cycle-index is 4 times, obtains concentrated milk；
(2) by concentrated milk at 60 DEG C through 120+20bar homogeneous, 74 DEG C, 80s pasteurize are cooled to 29 DEG C, access 2g hair
(inoculum concentration of leavening is 4 × 10 to ferment agent LL-506Cfu/mL) fermentation is demulsified to pH 4.5, is cooled to 10 DEG C, is fermented
Base-material；
(3) 4kg milk protein powder, 0.5kg compound stabilizer are added in above-mentioned fermentation base-material, are warming up to 40 DEG C and protected
Warm 15min, is during which stirred continuously, mixing speed 850rpm；Then at 88 DEG C, 180 ± 20bar thermally homogenising is simultaneously cooled to 8 DEG C；
(4) it is filled with nitrogen at 14 DEG C, aeration quantity 40% is stored refrigerated to get arriving the cheese.
Embodiment 6
It is a kind of inflate natural cheeses preparation method the following steps are included:
(1) 100L raw milk is warming up to 83 DEG C in advance, removes moisture removal through 4 circulation flash concentrations, the temperature of flash distillation is 83
DEG C, cycle-index is 4 times, obtains concentrated milk；
(2) by concentrated milk at 60 DEG C through 100+20bar homogeneous, 72 DEG C, 60s pasteurize is cooled to 32 DEG C, accesses 1.5g
(inoculum concentration of leavening is 5 × 10 to leavening LL-506Cfu/mL) fermentation is demulsified to pH 4.5, is cooled to 10 DEG C, is sent out
Ferment base-material；
(3) 3kg milk protein powder, 0.2kg compound stabilizer are added in above-mentioned fermentation base-material, are warming up to 40 DEG C and protected
Warm 10min, is during which stirred continuously, mixing speed 950rpm, and then at 85 DEG C, 180 ± 20bar thermally homogenising is simultaneously cooled to 9 DEG C；
(4) it is filled with nitrogen at 9 DEG C, aeration quantity 28% is stored refrigerated to get arriving the cheese.
Comparative example 1
The preparation method of this comparison is same as Example 1, the difference is that cycle-index is 5 times.
Comparative example 2
The preparation method of this comparison is same as Example 1, the difference is that not adding stabilizer.
Comparative example 3
The preparation method of this comparison is same as Example 1, the difference is that aeration quantity is 50%.
Comparative example 4
The preparation method of this comparison is same as Example 1, the difference is that gas-filling temperature is 20 DEG C.
Effect example 1
It is to judge that product holds the stable disposition of gas in the shelf-life according to grammes per square metre in 135g paper cup that products obtained therefrom, which is poured into capacity,
Condition.Wherein packaging plus content grammes per square metre are about 115g before inflation.
If the result of table 1 obtains, due to containing gas in cheese system after inflation, than unaerated cheese quality more
It is small, by pre-concentration and addition stabilizer, preferable gas stabilization can be maintained within the shelf-life, grammes per square metre variation is smaller.It is right
Ratio 1 shows excessive circulation so that product dry matter is excessively high, affects volumetric efficiency, reduces mobility, so that gas is difficult
To be filled with；Comparative example 2,3 show the product for being not added with stabilizer and are filled with more gas to easily lead to gas during the shelf-life
Leakage；Comparative example 4 then shows that excessively high gas-filling temperature makes that gas leakage phenomenon easily occurs in gas replenishment process.
Table 1
| 1 day | 7 days | 14 days | 21 days | 30 days | |
| Embodiment 1 | 93.42 | 93.29 | 91.48 | 90.35 | 89.37 |
| Embodiment 2 | 98.22 | 97.48 | 96.73 | 95.13 | 93.18 |
| Embodiment 3 | 92.06 | 91.84 | 89.31 | 88.97 | 88.03 |
| Embodiment 4 | 90.79 | 90.48 | 89.64 | 88.77 | 86.18 |
| Embodiment 5 | 87.50 | 87.48 | 86.18 | 86.07 | 85.91 |
| Embodiment 6 | 94.51 | 93.18 | 91.99 | 90.16 | 89.88 |
| Comparative example 1 | 107.81 | 107.36 | 106.34 | 105.91 | 105.33 |
| Comparative example 2 | 98.22 | 93.14 | 86.45 | 83.06 | 80.11 |
| Comparative example 3 | 80.60 | 76.48 | 73.18 | 70.26 | 67.91 |
| Comparative example 4 | 105.39 | 103.62 | 101.50 | 98.76 | 98.31 |
Effect example 2
The sample of preparation is placed at 10 DEG C and keeps the temperature 30 days, situation is precipitated in observation whey, is characterized with whey eduction rate.Cream
Clear eduction rate=precipitation whey quality/sample quality.
Table 2
If the result of table 2 obtains, due to the addition of pre-concentration and stabilizer, each embodiment has preferable retentiveness.It is right
1 cycle-index of ratio is more, and dry matter is higher, therefore is not easy whey precipitation；Comparative example 2 influences to a certain extent without stabilizer
The retentiveness of cheese；Comparative example 3 due to during the shelf-life gas constantly overflow so that internal stability is destructurized, cause
Whey is precipitated.
Effect example 3
Choose 20 sensory evaluation persons to taste cheese sample, and in appearance, quality, mouthfeel, four aspect of flavour into
Row sensory evaluation, each full marks 5 that score divide.
Table 3
If the result of table 3 obtains, cheese produced by the present invention is under the premise of guaranteeing good retentiveness and gas stabilization, gas
Bubble is evenly distributed, and without collapsing, clean taste is fine and smooth on surface, can be used as in new type natural cheese class or dessert for consumer spending,
Meet market needs.
Finally, it should be noted that the above various embodiments is only to help to understand technical solution of the present invention and core concept,
Rather than its limitations；Although present invention has been described in detail with reference to the aforementioned embodiments, the ordinary skill people of this field
Member it is understood that it is still possible to modify the technical solutions described in the foregoing embodiments, or to part of or
Person's all technical features are equivalently replaced, and these modify or replace the protection scope for also falling into the claims in the present invention
It is interior.
Claims (8)
1. it is a kind of inflate natural cheeses preparation method, which is characterized in that the preparation method the following steps are included:
(1) after raw milk heating up, through recycling flash concentration, concentrated milk is obtained；
(2) will concentrated milk's homogeneous, sterilization, it is cooling after, access ferment-fermented to pH 4.5-4.7, be demulsified, it is cooling, fermented
Base-material；
(3) milk protein powder, stabilizer is added in fermentation base-material, is kept the temperature after heating, it is cooling after homogeneous；The milk protein of addition
The mass volume ratio of powder, stabilizer and raw milk is 3-5kg:0.2-0.5kg:100L；
(4) be filled at 8-15 DEG C percentage by volume be 25-40% nitrogen to get.
2. the preparation method of inflation natural cheeses according to claim 1, which is characterized in that in step (1), be warming up to temperature
70-90 DEG C of degree, the temperature of flash distillation are 80-90 DEG C, and cycle-index is 3-4 times.
3. the preparation method of inflation natural cheeses according to claim 1, which is characterized in that in step (2), the homogeneous
For two-stage homogeneous, the temperature of homogeneous is 60-65 DEG C, and the pressure of level-one homogeneous is 100-120bar, and the pressure of double-stage homogenization is
20bar。
4. the preparation method of inflation natural cheeses according to claim 1, which is characterized in that in step (2), the sterilization
For pasteurize, the temperature of pasteurize is 72-75 DEG C, time 30-90s.
5. the preparation method of inflation natural cheeses according to claim 1, which is characterized in that in step (2), the fermentation
Agent is lactic acid bacteria fermenting agent, and the inoculum concentration of leavening is 0.1 × 106-8×106Cfu/mL, the temperature of fermentation are 28-33 DEG C.
6. the preparation method of inflation natural cheeses according to claim 1, which is characterized in that in step (3), be warming up to
40-45 DEG C and 10-15min is kept the temperature, is during which stirred continuously, mixing speed 800-1000rpm.
7. the preparation method of inflation natural cheeses according to claim 1, which is characterized in that in step (3), the stabilization
Agent is the one or two of carragheen, xanthan gum.
8. the preparation method of the described in any item inflation natural cheeses of claim 1-7 is obtained to inflate natural cheeses.
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ID=66146390
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115336633A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for prolonging shelf life of aerated reproduced cheese and preparation method thereof |
| CN115336635A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Quick-cooling formed aerated reproduced cheese and preparation method thereof |
| CN115868551A (en) * | 2022-10-10 | 2023-03-31 | 中国农业科学院农产品加工研究所 | Fermented aerated cheese and preparation method thereof |
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| CN115336633A (en) * | 2022-07-04 | 2022-11-15 | 上海妙可蓝多生物技术研发有限公司 | Cheese formula for prolonging shelf life of aerated reproduced cheese and preparation method thereof |
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Application publication date: 20190423 |
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| RJ01 | Rejection of invention patent application after publication |