CN109997922A - Class Gouda cheese food of fast-ripenin and preparation method thereof - Google Patents
Class Gouda cheese food of fast-ripenin and preparation method thereof Download PDFInfo
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- CN109997922A CN109997922A CN201910253071.5A CN201910253071A CN109997922A CN 109997922 A CN109997922 A CN 109997922A CN 201910253071 A CN201910253071 A CN 201910253071A CN 109997922 A CN109997922 A CN 109997922A
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- China
- Prior art keywords
- class
- ripenin
- fast
- food
- gouda cheese
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0328—Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
- A23C19/041—Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain
Abstract
The present invention relates to a kind of class Gouda cheese food of fast-ripenin, raw material includes: lactobacillus paracasei N1115, cold pasteurization cream, renin, neutral proteinase, neutral lipase；Meanwhile the present invention also provides the preparation methods of the class Gouda cheese food of above-mentioned fast-ripenin.The present invention is improved in traditional Gouda cheese technique by adding the reasonably combined of suitable strain and raw material, shortens the maturation time of class Gouda cheese food, while flavor-stable is kept within the shelf-life.The present invention is suitable for preparing class Gouda cheese food using lactobacillus paracasei N1115.
Description
Technical field
The invention belongs to Dairy Processing fields, are related to a kind of cheese, and specifically a kind of class of fast-ripenin is up to dry
Jelly food and preparation method thereof.
Background technique
Cheese is also known as cheese (cheese), nutriment rich in, in the preparation process of cheese, protein and rouge
The collective effect for the biological enzyme that fat is generated through renin and microbial fermentation, is gradually decomposed to form small-molecule substance, these
Small-molecule substance is easy to be absorbed by the body, therefore the protein digestibility of cheese is up to 96-98%, while having flavour.
For Gouda cheese as a kind of cheese varieties that known flavor is relatively mild, acceptance level at home is fine, and
China's cheese industry is in the starting stage, and main research concentrates on the international well-known cheese varieties of Qie Dadeng, to Gouda cheese
It studies relatively fewer.
The maturity period of traditional Gouda cheese needs 3 months to 1 year time, and not only life cycle of the product is very long, and occupies
It is big to refrigerate area, while expending substantial contribution, therefore, studies a kind of class Gouda cheese of the Chinese Consumer's hobby of fast-ripenin
With very important realistic meaning.
Summary of the invention
The purpose of the present invention is to provide for a kind of class Gouda cheese food and preparation method thereof of fast-ripenin, by adding
Add the reasonably combined of suitable strain and raw material, while being improved in traditional Gouda cheese technique, accelerates the maturation of cheese.
To achieve the above object, used technical solution is as follows by the present invention:
A kind of class Gouda cheese food of fast-ripenin, raw material include: lactobacillus paracasei N1115, cold pasteurization cream, it is solidifying
Galactenzyme, neutral proteinase, neutral lipase.
As restriction, based on parts by weight, raw material includes: 0.008 ~ 0.080 part of lactobacillus paracasei N1115, low temperature bar
999.850 ~ 999.971 parts of cream of family name's sterilization, 0.010 ~ 0.025 part of renin, 0.001 ~ 0.010 part of neutral proteinase, neutral fats
0.010 ~ 0.035 part of fat enzyme.
It is limited as another kind, the renin is the renin in aspergillus source.
The present invention also provides a kind of preparation methods of the class Gouda cheese food of above-mentioned fast-ripenin, according to the following steps
Sequence carries out:
A1, cold pasteurization cream is warming up to 28 ~ 32 DEG C, sequentially add lactobacillus paracasei N1115, neutral proteinase, in
Property lipase, renin, stir evenly, obtain mixture A；
Heat preservation is stood for the first time under conditions of temperature is 28 ~ 32 DEG C by a2, the mixture A, is cut after curdled milk, is 28 in temperature
Second of heat preservation standing is carried out under conditions of ~ 32 DEG C again, obtains curds granules B；
A3, the curds granules B is stirred at 28 ~ 32 DEG C, obtains curds granules C；
A4, curds granules C is washed into 30 ~ 45min, and be stirred, obtain 35 ~ 40 DEG C of curds granules D；
A5, by curds granules D in 30 ~ 60g/cm2Pressure under suppress 0.5 ~ 1.5h, grumeleuse E must be formed；
A6, molding grumeleuse E is spun upside down, in 180 ~ 230g/cm2Pressure under compacting 18 ~ for 24 hours, must be formed grumeleuse F；
A7, the grumeleuse F that will be formed are brewed 12h in 20% salt water in concentration, obtain grumeleuse G；
A8, by grumeleuse G dry 3 ~ 5 days in 25 ~ 30 DEG C, the environment of humidity 30 ~ 50%, interval 12h spin upside down once to get
The class Gouda cheese food of fast-ripenin.
As restriction, in the step a1, it is added after lactobacillus paracasei N1115 immediately under 700 ~ 1000rpm revolving speed
1 ~ 5min is stirred, neutral proteinase, neutral lipase, renin is then sequentially added, is stirred again under 700 ~ 1000rpm revolving speed
1 ~ 2min is mixed, mixture A is obtained.
It is limited as another kind, in the step a2, the first time heat preservation time of repose is 30 ~ 60min, is cut after curdled milk
A length of 1 ~ the 1.25cm of cut edge, it is 3 ~ 8min that second, which keeps the temperature time of repose,.
It is limited as the third, in the step a3, mixing speed is 20 ~ 100rpm, and mixing time is 15 ~ 20min.
It is limited as the 4th kind, in the step a4, washing uses temperature for 45 ~ 60 DEG C of hot water, mixing speed used
For 20 ~ 100rpm.
It being limited as the 5th kind, in step a5, a6, the environment temperature of pressing process is 25 ~ 30 DEG C, humidity is 30 ~
50%。
There are also a kind of restriction, in the step a7, brine temp is 25 ~ 30 DEG C, and brew process is spun upside down at interval of 3h
Once.
Due to the adoption of the above technical solution, compared with prior art, the present invention acquired beneficial effect is:
1) the lactobacillus paracasei N1115 acid production speed in raw material of the present invention is slow, fermented dairy product texture is fine and smooth, soft aroma and,
As fermentation strain of the invention, the acidic materials generated in technical process are relatively fewer, and obtained product tart flavour is soft；
2) the neutral proteinase Maxipro CPP in raw material of the present invention derives from aspergillus niger, long-chain is obtained after casein hydrolysis
Polypeptide, can increase the hydrolysis range of albumen, while not will increase the hydrolysis depth of albumen, reduce the quantity of small-molecular peptides, keep away
Exempt to generate excessive bitter taste during maturation；
3) the neutral lipase PICCANTASE R800 in raw material of the present invention derives from Rhizopus oryzae, can be sweet by lipolysis
Oily three rouge and fatty acid, optimal pH are 6.0 ~ 6.5, and there is greater activity in stage of the lipase before present invention process compacting,
In subsequent step, since ferment-fermented lactose generates lactic acid, pH is gradually decreased, and the activity of the enzyme preparation is suppressed, and is avoided
The formation bring grease stink of excessive free fatty acid.
4) using traditional Gouda cheese leavening CHN-11, traditional handicraft prepares Gouda cheese, and maturation 14 days or so is done
Junket, consumer likeability's highest；The class Gouda cheese food of gained fast-ripenin of the invention, offline it can be served, and satisfaction disappears
The person's of expense fancy grade, albumen and fat splitting degree are close with 14 day maturity period index of traditional handicraft.
The present invention is suitable for preparing class Gouda cheese food using lactobacillus paracasei N1115.
Specific embodiment
Below with reference to embodiment, the invention will be further described, it is understood by those skilled in the art that of the invention
It is not limited to following embodiment, any improvements and changes made on the basis of the specific embodiment of the invention are all in right of the present invention
Within the scope of claimed.
Experimental method used in following embodiments is conventional method unless otherwise specified.
The materials, reagents and the like used in the following examples is commercially available unless otherwise specified.
The class Gouda cheese food of embodiment 1-6 fast-ripenin
Embodiment 1-6 is respectively a kind of class Gouda cheese food of fast-ripenin, wherein renin uses in the present embodiment 1-6
The renin in aspergillus source, the parameters such as each raw material concrete component, parts by weight are as shown in table 1:
1 embodiment 1-6 raw material of table composition
。
A kind of preparation method of the class Gouda cheese food of the fast-ripenin of embodiment 7
The present embodiment is a kind of preparation method of the class Gouda cheese food of fast-ripenin in embodiment 1-6, suitable according to the following steps
Sequence carries out:
A1, cold pasteurization cream is warming up to 30 DEG C, is stirred under 800rpm revolving speed immediately after lactobacillus paracasei N1115 is added
3min is mixed, neutral proteinase, neutral lipase, renin are then sequentially added, 1min is again stirring under 800rpm revolving speed, obtains
Mixture A1, wherein raw material composition is by the corresponding additional amount addition in corresponding embodiment.
A2, the mixture A1 heat preservation for the first time under conditions of temperature is 30 DEG C stand 45min, are cut into after curdled milk
1.1cm, second of heat preservation stands 5min under conditions of temperature is 30 DEG C, obtains curds granules B1.
A3, by the curds granules B1 at 30 DEG C of temperature, mixing speed is to stir 18min under 50rpm, obtains curds granules
C1。
A4, step curds granules C1 is used temperature wash 38min for 50 DEG C of hot water, and be stirred, when washing is mixed
The temperature for closing object is 38 DEG C, and mixing speed used is 50rpm, obtains 38 DEG C of curds granules D1.
A5, by curds granules D1 in 45g/cm2Pressure under suppress 1h, the environment temperature of pressing process is 28 DEG C, humidity
It is 40%, grumeleuse E1 must be formed.
A6, molding grumeleuse E1 is spun upside down, in 200g/cm2Pressure under suppress 20h, the environment temperature of pressing process
It is 28 DEG C, humidity 40%, must be formed grumeleuse F1.
A7, the grumeleuse F1 that will be formed are 20% in concentration, and brewed 12h in the salt water that temperature is 28 DEG C, brew process is at interval of 3h
It spins upside down once, obtains grumeleuse G1.
A8, by grumeleuse G1, drying 4 days, interval 12h are spun upside down once to get 6 kinds in 28 DEG C, the environment of humidity 40%
The class Gouda cheese food of fast-ripenin, it is corresponding with corresponding embodiment, it is denoted as A1-A6 respectively.
The preparation method of the class Gouda cheese food of embodiment 8-13 fast-ripenin
Embodiment 8-13 is respectively a kind of preparation method of the class Gouda cheese food of fast-ripenin, their preparation step with
Embodiment 7 is identical, and only the operating parameter in preparation process is different, and concrete operations parameter is as shown in table 2:
2 embodiment 8-13 preparation process operating parameter of table
。
Comparative example 1
The present embodiment is strain lactobacillus paracasei N1115 and section used in the class Gouda cheese food of fast-ripenin of the present invention
The comparison of Hansen CHN-11 acid production speed.The results are shown in Table 3:
3 lactobacillus paracasei N1115 of table and section's Hansen CHN-11 are in different process stage pH value
。
As shown in Table 3, under the conditions of same process, the pH of lactobacillus paracasei N1115 is apparently higher than section Hansen CHN-11, mouth
Feel milder.Lactobacillus paracasei N1115 is as fermentation strain of the invention, and the acidic materials generated in technical process are relatively
Few, obtained product tart flavour is soft, meanwhile, fermented dairy product texture is fine and smooth, soft aroma and.
Comparative example 2
Neutral proteinase, neutral lipase used in class Gouda cheese food of the present embodiment for fast-ripenin of the present invention are (i.e.
Optimal pH is in 5.5-6.0) B1-B2 and the product taste of different optimal pH range protein enzymes and lipase C1-C6 compare.As a result such as
Shown in table 4:
The product taste scoring of the different optimal pH range protein enzymes of table 4 and lipase
。
As shown in Table 4, product fragrance prepared by neutral proteinase, the neutral lipase used is dense, bitter taste is low, and mouthfeel is more
It is good.Since the pH of cheese is between 5.0 ~ 5.5, neutral proteinase and neutral lipase of the optimal pH 5.5 ~ 6.0, in finished product
Activity be suppressed, the hydrolysis degree of albumen and fat will not generate the smelly of excessive bitter taste and fat to being controlled
Taste.
Comparative example 3
The present embodiment is the class Gouda cheese food A1-A6 and traditional Gouda cheese food of 6 kinds of fast-ripenins prepared by embodiment 7
The effect detection of D1-D6, Testing index is storage temperature when being 2 ~ 4 DEG C, when fat content and protein content are with storage in A1-A6
Between variation, testing result is as follows:
In 5 A1-A6 of table and D1-D6 fat content with the resting period variation
。
In 6 A1-A6 of table and D1-D6 protein content with the resting period variation
。
By table 5,6 it is found that the class Gouda cheese food A1-A6 of present invention gained fast-ripenin is offline i.e. and mature 14 days left sides
The albumen and fat splitting degree of right traditional Gouda cheese D1-D6 is close；And traditional Gouda cheese is when 14 days or so mature,
Consumer likeability's highest.Therefore, the class Gouda cheese food of present invention gained fast-ripenin, offline it can be served, meets
Consumer likeability, albumen and fat splitting degree are close with 14 day maturity period index of traditional handicraft, while within the shelf-life
Flavor-stable is kept, there is preferable development prospect.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (10)
1. a kind of class Gouda cheese food of fast-ripenin, which is characterized in that raw material includes: lactobacillus paracasei N1115, low temperature
Pasteurization milk, renin, neutral proteinase, neutral lipase.
2. the class Gouda cheese food of fast-ripenin according to claim 1, which is characterized in that based on parts by weight, former
Material includes: 0.008 ~ 0.080 part of lactobacillus paracasei N1115, and 999.850 ~ 999.971 parts of cold pasteurization cream, renin
0.010 ~ 0.025 part, 0.001 ~ 0.010 part of neutral proteinase, 0.010 ~ 0.035 part of neutral lipase.
3. the class Gouda cheese food of fast-ripenin according to claim 1 or 2, it is characterised in that: the renin is
The renin in aspergillus source.
4. a kind of preparation method of the class Gouda cheese food of fast-ripenin as claimed in any of claims 1 to 3,
It is characterized in that, sequence carries out according to the following steps:
A1, cold pasteurization cream is warming up to 28 ~ 32 DEG C, sequentially add lactobacillus paracasei N1115, neutral proteinase, in
Property lipase, renin, stir evenly, obtain mixture A；
Heat preservation is stood for the first time under conditions of temperature is 28 ~ 32 DEG C by a2, the mixture A, is cut after curdled milk, is 28 in temperature
Second of heat preservation standing is carried out under conditions of ~ 32 DEG C again, obtains curds granules B；
A3, the curds granules B is stirred at 28 ~ 32 DEG C, obtains curds granules C；
A4, the curds granules C is washed into 30 ~ 45min, and be stirred, obtain 35 ~ 40 DEG C of curds granules D；
A5, by the curds granules D in 30 ~ 60g/cm2Pressure under suppress 0.5 ~ 1.5h, grumeleuse E must be formed；
A6, the molding grumeleuse E is spun upside down, in 180 ~ 230g/cm2Pressure under compacting 18 ~ for 24 hours, must be formed grumeleuse F；
A7, by the sizing grumeleuse F concentration be 20% salt water in brewed 12h, obtain grumeleuse G；
A8, by the grumeleuse G, drying 3 ~ 5 days, interval 12h are spun upside down once in 25 ~ 30 DEG C, the environment of humidity 30 ~ 50%,
Up to the class Gouda cheese food of fast-ripenin.
5. the preparation method that the class of fast-ripenin according to claim 4 is up to food, it is characterised in that: the step a1
In, it is added after lactobacillus paracasei N1115 and stirs 1 ~ 5min under 700 ~ 1000rpm revolving speed immediately, then sequentially add neutrality
Protease, neutral lipase, renin are again stirring for 1 ~ 2min under 700 ~ 1000rpm revolving speed, obtain mixture A.
6. the preparation method that the class of fast-ripenin according to claim 4 or 5 is up to food, it is characterised in that: the step
In rapid a2, the first time heat preservation time of repose is 30 ~ 60min, and a length of 1 ~ 1.25cm of cutting edge after curdled milk is kept the temperature quiet for the second time
Setting the time is 3 ~ 8min.
7. the preparation method that the class of fast-ripenin according to claim 4 or 5 is up to food, it is characterised in that: the step
In rapid a3, mixing speed is 20 ~ 100rpm, and mixing time is 15 ~ 20min.
8. the preparation method that the class of fast-ripenin according to claim 4 or 5 is up to food, it is characterised in that: the step
In rapid a4, washing uses temperature for 45 ~ 60 DEG C of hot water, and mixing speed used is 20 ~ 100rpm.
9. the preparation method that the class of fast-ripenin according to claim 4 or 5 is up to food, it is characterised in that: the step
In rapid a5, a6, the environment temperature of pressing process is 25 ~ 30 DEG C, and humidity is 30 ~ 50%.
10. the preparation method that the class of fast-ripenin according to claim 4 or 5 is up to food, it is characterised in that: the step
In rapid a7, brine temp is 25 ~ 30 DEG C, and brew process is spun upside down once at interval of 3h.
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|---|---|---|---|
| CN201910253071.5A CN109997922A (en) | 2019-03-29 | 2019-03-29 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
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|---|---|---|---|
| CN201910253071.5A CN109997922A (en) | 2019-03-29 | 2019-03-29 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
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ID=67168983
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|---|---|---|---|
| CN201910253071.5A Pending CN109997922A (en) | 2019-03-29 | 2019-03-29 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110897010A (en) * | 2019-10-30 | 2020-03-24 | 石家庄君乐宝乳业有限公司 | Soft unripe cheese containing probiotics and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 050000 No. 68, Shitong Road, Qiaoxi District, Shijiazhuang City, Hebei Province Applicant after: JUNLEBAO Dairy Group Co.,Ltd. Address before: 050000 No. 68, Shitong Road, Qiaoxi District, Shijiazhuang City, Hebei Province Applicant before: THE SHIJIAZHUANG JUNLEBAO DAIRY Co.,Ltd. |
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Application publication date: 20190712 |