CN110169458B - Cheddar cheese and preparation process thereof - Google Patents
Cheddar cheese and preparation process thereof Download PDFInfo
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- CN110169458B CN110169458B CN201910334657.4A CN201910334657A CN110169458B CN 110169458 B CN110169458 B CN 110169458B CN 201910334657 A CN201910334657 A CN 201910334657A CN 110169458 B CN110169458 B CN 110169458B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
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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
- A23C19/068—Particular types of cheese
- A23C19/072—Cheddar type or similar hard cheeses without eyes
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Abstract
The invention discloses a Cheddar cheese and a preparation process thereof. The preparation process is characterized in that purple cabbage pigment powder is added into pre-acidified raw milk for the first time, anthocyanin in the purple cabbage pigment powder is used for monitoring change of external pH value, when the external pH value changes, the structure of the anthocyanin changes, the anthocyanin is changed from red flower melting type to colorless pseudo-basic type, and then the anthocyanin is decomposed into brown products through chalcone type structure, so that the products are remarkably changed in color, the guiding and prompting effects are achieved for production and processing, and the problems that time and labor are wasted in pH monitoring in the cheese preparation process are solved. Meanwhile, the nonpolar groups of the anthocyanin in the purple cabbage pigment powder are adsorbed by the nonpolar phase, so that the nonpolar groups of the anthocyanin are adsorbed on the hydrophobic amino acid on the short peptide, and the bitterness of the cheddar cheese is weakened.
Description
Technical Field
The invention belongs to the technical field of cheese preparation, and particularly relates to Cheddar cheese and a preparation process thereof.
Background
Cheddar cheese is the cheese most purchased and consumed in the world, and was first produced in the uk. Cheddar cheese is a firm, natural cheese made from milk that is typically prepared by adding a milk starter when the milk is heated to 86 degrees Fahrenheit and adding rennet one hour later. When the curd forms, marbles are formed, the pieces are heated to 100 degrees Fahrenheit, the whey is decanted, and the pieces are cut into small pieces.
In the preparation process, a pH meter is required to monitor the pH value in the cheese making process, and at present, manual monitoring is mostly adopted, so that the process is time-consuming, labor-consuming and inconvenient; meanwhile, the sliced cheese in the later period has bitter flavor.
Disclosure of Invention
Therefore, the invention aims to solve the problems that the pH monitoring is time-consuming and labor-consuming in the existing preparation process of the Cheddar cheese, and the Cheddar cheese in the later period has the defect of bitter flavor, so that the Cheddar cheese and the preparation process thereof are provided.
The preparation process of the Cheddar cheese provided by the invention comprises the following steps:
pre-acidifying raw milk to prepare pre-acidified raw milk;
adding purple cabbage pigment powder into pre-acidified raw milk.
Further, the mass ratio of the purple cabbage pigment powder to the raw milk is (2-4) to 100;
the mass ratio of protein to fat in the raw milk is (1.1-1.3): 1.
further, the extraction process of the purple cabbage pigment powder comprises the following steps: soaking purple cabbage in a leaching solution, and performing ultrasonic extraction to obtain an extract, wherein the leaching solution comprises edible ethanol and water; and (4) freeze-drying the extract to obtain purple cabbage pigment powder.
Further, the volume ratio of the edible ethanol to the water is (1-2): (8000-;
the solid-liquid ratio of the purple cabbage to the leaching liquor is 1 g: (40-45) mL;
the ultrasonic extraction temperature is 46-52 deg.C, power is 24-28kHz, and time is 50-70 min;
the freeze drying temperature is-20 deg.C to-26 deg.C, and the time is 8-10 h.
Further, the pre-acidification is to add a leavening agent into the raw milk, and stir and ferment for 25-35min at the fermentation temperature of 30-35 ℃ and the rotating speed of 8-12rpm, wherein the content of the leavening agent in 1000kg of raw milk is 30-40U.
Further, before the pre-acidification, the method also comprises the steps of pasteurizing, cooling and filtering the raw milk in sequence;
adding purple cabbage pigment powder into pre-acidified raw milk, and sequentially performing curding, heating, hot boiling, whey discharging, stacking brewing and salt adding on the raw milk to obtain pink curds.
Further, the curd is prepared by adding rennin into raw milk, stirring at 8-12rpm for 0.5-1.5min, standing curd for 25-35min to obtain a curd, wherein the mass ratio of the raw milk to the rennin is 1000 kg: (18-22) g;
the heating, the hot cooking and the whey discharging are carried out for stirring and coagulating for 8-12min at 8-12 rpm; then uniformly heating the whey liquid from 30-32 ℃ to 37-38 ℃ within 1 h; then boiling the mixture at 37-39 ℃ until the color of whey and coagulum changes from dark purple to light purple; finally stopping stirring, so that the coagulum is settled and the whey is discharged within 5 min;
uniformly piling the curd after whey discharging at 35-45 ℃, and adding salt accounting for 2.0-3.0% of the total mass of the curd after whey discharging to obtain pink curd.
Further, the pink clot is divided and ground, the divided and ground materials are soaked in 0.1-0.3 wt% of citric acid aqueous solution for 5-7min, then uniformly piled and brewed at 35-45 ℃, then mold filling is carried out, prepressing is carried out for 25-35min under the prepressing pressure of 2.0-2.5 bar, prepressing is carried out for 10-15min under 2.5-3.5 bar, finally pressing is carried out under 4.0-4.5 bar for 0.8-1.2h, and then demolding and nitrogen filling are carried out for packaging.
Further, the pH of the curd after whey drainage is 6.2-6.3;
the pH of the pink coagulum is 5.2-5.5;
the leavening agent is a leavening agent which is purchased from Kehansen and has a commodity model of DCC-260;
the rennin is CHY-MAX purchased from Kehansen TM Chymosin or the commercial model Power NB chymosin available from Kehansen.
In addition, the invention also provides the Cheddar cheese prepared by the preparation process.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation process of the cheddar cheese, purple cabbage pigment powder is added into pre-acidified raw milk for the first time, anthocyanin in the purple cabbage pigment powder is used for monitoring the change of the pH value of the outside (whey liquid and curd), when the pH value of the outside (whey liquid and curd) changes, the structure of the anthocyanin changes, the anthocyanin is converted into a colorless pseudo-basic form from a red flower-melted form, and then the anthocyanin is decomposed into a brown product through a chalcone type structure, so that the product has obvious color change, a guidance and prompt effect is provided for production and processing, and the problem that the pH monitoring is time-consuming and labor-consuming in the preparation process of the cheddar cheese is solved. Meanwhile, in the existing preparation process, long-chain protein of the cheddar cheese prepared by taking raw milk as a raw material is decomposed into short peptide consisting of 2-8 amino acids by protease along with the increase of the maturation period, so that the flavor of the cheddar cheese is bitter, and nonpolar groups in anthocyanin in the purple cabbage pigment powder are adsorbed by a nonpolar phase, so that the nonpolar groups in the anthocyanin are adsorbed on hydrophobic amino acids on the short peptide, and the bitter taste of the cheddar cheese is weakened (the bitter taste is mainly oligopeptide).
(2) According to the preparation process of the Cheddar cheese, the mass ratio of the purple cabbage pigment powder to the raw milk and the mass ratio of the protein to the fat in the raw milk are controlled, so that the color development characteristic of the purple cabbage pigment powder along with the change of pH in the preparation process of the Cheddar cheese is brought into play, and the change of pH is accurately indicated. The purple cabbage pigment powder is prepared by a special leaching solution and freeze drying mode, and the stability of anthocyanin in the purple cabbage pigment powder is improved.
(3) The preparation process of the Cheddar cheese provided by the invention comprises the steps of cutting and grinding pink coagulum, soaking the cut and ground material in 0.1-0.3 wt% of citric acid aqueous solution for 5-7min, uniformly piling and brewing at 35-45 ℃, then filling into a mold, prepressing at 2.0-2.5 bar for 25-35min, prepressing at 2.5-3.5 bar for 10-15min, finally squeezing at 4.0-4.5 bar for 0.8-1.2h, demolding, filling nitrogen and packaging, stabilizing the pH within a certain range by means of citric acid aqueous solution and filling nitrogen, reducing the oxidation degree, ensuring that anthocyanin is in a stable state, and further improving the bitter flavor of the product at the later stage.
(4) According to the preparation process of the Cheddar cheese, the purple cabbage pigment is added into the Cheddar cheese, so that the Cheddar cheese can be endowed with functional characteristics such as oxidation resistance and the like, and functional components of the Cheddar cheese are enriched.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
This example provides a process for preparing cheddar cheese, comprising the steps of:
(1) preparing purple cabbage pigment powder: soaking fresh purple cabbage in a leaching solution, wherein the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 40mL, performing ultrasonic extraction at 46 ℃, 26kHz and 50min to obtain an extract, wherein the extract comprises edible ethanol and water, and the volume ratio of the edible ethanol to the water is 1.5: 8500; freeze-drying the extract at-23 deg.C for 9 hr to obtain purple cabbage pigment powder;
(2) raw milk standardization treatment: standardizing the raw milk qualified in inspection, wherein the mass ratio of protein to fat in the raw milk is 1.1: 1;
(3) pasteurization, cooling and filtering: sequentially carrying out pasteurization, cooling and filtering on the raw milk, wherein the pasteurization temperature and the pasteurization time are respectively 72 ℃ and 15s, and the cooling temperature is 32 +/-1 ℃;
(4) inoculation and pre-acidification: pouring raw milk into a cheese tank, adding a leaven into the raw milk, wherein the leaven is a leaven which is purchased from Kehansen and has a commercial model of DCC-260, stirring and fermenting for 30min at a fermentation temperature of 32 ℃ and a rotation speed of 10rpm, and the content of the leaven in 1000kg of raw milk is 35U;
(5) adding purple cabbage pigment powder: adding purple cabbage pigment powder into pre-acidified raw milk, wherein the mass ratio of the purple cabbage pigment powder to the raw milk is 2: 100;
(6) curdling, heating, hot boiling, discharging whey, stacking and brewing, and adding salt: uniformly adding chymosin into raw milk added with purple cabbage pigment powder, stirring at 10rpm for 1min, standing for curdling for 29min to obtain curd, and performingInspection of curd firmness determines whether or not to cut. And if the coagulum meets the requirements, standing for 10min after cutting, wherein the mass ratio of the raw milk to the rennin is 1000 kg: 20g of chymosin is a commercial product from Kehansen with the model number CHY-MAX TM Rennin;
stirring the coagulum at 10rpm for 10 min; then uniformly heating the whey liquid from 32 ℃ to 38 ℃ within 1 h; then boiling at 38 deg.C until the color of whey and clot changes from dark purple to light purple; finally stopping stirring, allowing the clot to settle, discharging whey within 5min, and detecting the pH value of the clot to be 6.3 by using a pH meter;
finally, uniformly piling the curd after whey is discharged at 40 ℃, adding sea salt accounting for 2.5 percent of the total mass of the curd after whey is discharged, observing the change of the curd color of the curd, detecting the pH value of the curd to be 5.3 by using a pH meter when the color is changed from light purple to pink, and carrying out the next working procedure to obtain pink curd;
(7) cutting and grinding, uniformly mixing and die filling, squeezing and forming, demoulding and packaging: cutting and grinding pink clot, soaking the cut and ground material in 0.1 wt% citric acid aqueous solution for 5min, uniformly brewing at 40 ℃ for 5min, filling into a mold, prepressing at 2.2bar for 30min, prepressing at 3bar for 12min, pressing at 4.3bar for 1h, demolding, filling nitrogen, packaging, and transferring into a storehouse at-18 ℃ for freezing and storing.
Example 2
This example provides a process for preparing cheddar cheese, comprising the steps of:
(1) preparing purple cabbage pigment powder: soaking fresh purple cabbage in a leaching solution, wherein the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 43mL, and performing ultrasonic extraction at 49 ℃, 24kHz power and 60min to obtain an extract, wherein the extract comprises edible ethanol and water, and the volume ratio of the edible ethanol to the water is 2: 8000; freeze-drying the extract at-20 deg.C for 10 hr to obtain purple cabbage pigment powder;
(2) raw milk standardization treatment: standardizing qualified raw milk, wherein the mass ratio of protein to fat in the raw milk is 1.2: 1;
(3) pasteurization, cooling and filtering: sequentially carrying out pasteurization, cooling and filtering on the raw milk, wherein the pasteurization temperature and the pasteurization time are respectively 72 ℃ and 15s, and the cooling temperature is 32 +/-1 ℃;
(4) inoculation and pre-acidification: pouring raw milk into a cheese tank, adding a leaven into the raw milk, wherein the leaven is a leaven which is purchased from Kehansen and has a commercial model of DCC-260, stirring and fermenting for 25min at a fermentation temperature of 30 ℃ and a rotation speed of 12rpm, and the content of the leaven in 1000kg of raw milk is 30U;
(5) adding purple cabbage pigment powder: adding purple cabbage pigment powder into pre-acidified raw milk, wherein the mass ratio of the purple cabbage pigment powder to the raw milk is 3: 100;
(6) curdling, heating, hot boiling, discharging whey, stacking and brewing, and adding salt: uniformly adding chymosin into the raw milk added with the purple cabbage pigment powder, stirring at 12rpm for 0.5min, standing for curd 35min to obtain curd, and inspecting the curd hardness to determine whether to cut. And if the coagulum meets the requirements, standing for 10min after cutting, wherein the mass ratio of the raw milk to the rennin is 1000 kg: 22g, chymosin is a Power NB commercial type chymosin from Kehansen;
stirring the coagulum at 8rpm for 12 min; then uniformly heating the whey liquid from 30 ℃ to 37 ℃ within 1 h; then boiling until the color of whey and clot changes from dark purple to light purple; finally stopping stirring, allowing the clot to settle, discharging whey within 5min, and detecting the pH value of the clot to be 6.3 by using a pH meter;
finally, uniformly piling the curd after whey discharging at 35 ℃, adding sea salt accounting for 2.0 percent of the total mass of the curd after whey discharging, observing the change of the curd color of the curd, detecting the pH value of the curd to be 5.2 by using a pH meter when the color is changed from light purple to pink, and carrying out the next process;
(7) cutting and grinding, uniformly mixing and die filling, squeezing and forming, demoulding and packaging: cutting and grinding pink clot, soaking the cut and ground material in 0.2 wt% citric acid aqueous solution for 6min, uniformly brewing at 45 ℃, then filling into a mold, prepressing at 2.5bar for 25min, prepressing at 3.5bar for 10min, finally pressing at 4.5bar for 0.8h, demolding, filling nitrogen, packaging, and transferring into a storehouse at-18 ℃ for freezing and storing.
Example 3
This example provides a process for preparing cheddar cheese, including the steps of:
(1) preparing purple cabbage pigment powder: soaking fresh purple cabbage in a leaching solution, wherein the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 45mL, and performing ultrasonic extraction at the temperature of 46-52 ℃, the power of 28kHz and the time of 50min to obtain an extract, wherein the extract comprises edible ethanol and water, and the volume ratio of the edible ethanol to the water is 1: 9000; freeze-drying the extract at-26 deg.C for 8 hr to obtain purple cabbage pigment powder;
(2) raw milk standardization treatment: standardizing the raw milk qualified in inspection, wherein the mass ratio of protein to fat in the raw milk is 1.3: 1;
(3) pasteurization, cooling and filtering: sequentially carrying out pasteurization, cooling and filtering on the raw milk, wherein the pasteurization temperature and the pasteurization time are respectively 72 ℃ and 15s, and the cooling temperature is 32 +/-1 ℃;
(4) inoculation and pre-acidification: pouring raw milk into a cheese tank, adding a leaven into the raw milk, wherein the leaven is a leaven which is purchased from Kehansen and has a commercial model of DCC-260, stirring and fermenting for 35min at a fermentation temperature of 35 ℃ and a rotation speed of 8rpm, and the content of the leaven in 1000kg of raw milk is 40U;
(5) adding purple cabbage pigment powder: adding purple cabbage pigment powder into pre-acidified raw milk, wherein the mass ratio of the purple cabbage pigment powder to the raw milk is 4: 100;
(6) curdling, heating, hot boiling, whey discharging, stacking brewing and salt adding: uniformly adding chymosin into the raw milk added with the purple cabbage pigment powder, stirring at 8rpm for 1.5min, standing for 25min to obtain curd, and inspecting the curd hardness to determine whether to cut. And if the coagulum meets the requirements, standing for 10min after cutting, wherein the mass ratio of the raw milk to the rennin is 1000 kg: 18g of chymosin is a commercial product from Kehansen, of which the model is CHY-MAX TM Rennin;
stirring the coagulum at 12rpm for 8 min; then uniformly heating the whey liquid from 31 ℃ to 37 ℃ within 1 h; then boiling at 37 deg.C until the color of whey and clot changes from dark purple to light purple; finally stopping stirring, allowing the clot to settle, discharging whey within 5min, and detecting the pH value of the clot to be 6.2 by using a pH meter;
finally, uniformly piling the curd after whey discharging at 45 ℃, adding sea salt accounting for 3.0 percent of the total mass of the curd after whey discharging, observing the change of the curd color of the curd, detecting the pH value of the curd to be 5.5 by using a pH meter when the color is changed from light purple to pink, and carrying out the next process;
(7) cutting and grinding, uniformly mixing and die filling, squeezing and forming, demoulding and packaging: cutting and grinding the pink curds, soaking the cut and ground materials in 0.3 wt% citric acid aqueous solution for 5min, uniformly piling at 35-45 ℃, then filling into a mold, prepressing at 2.0bar for 35min, prepressing at 2.5bar for 15min, finally pressing at 4.0bar for 1.2h, demolding, filling nitrogen, packaging, and transferring into a storehouse at-18 ℃ for freezing and storing.
Example 4
This example provides a process for preparing cheddar cheese, including the steps of:
(1) preparing purple cabbage pigment powder: soaking fresh purple cabbage in a leaching solution, wherein the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 43mL, and performing ultrasonic extraction at 47 ℃, 27kHz power and 55min to obtain an extract, wherein the extract comprises edible ethanol and water, and the volume ratio of the edible ethanol to the water is 1.6: 8300; freeze-drying the extract at-24 deg.C for 8.6 hr to obtain purple cabbage pigment powder;
(2) raw milk standardization treatment: standardizing the raw milk qualified in inspection, wherein the mass ratio of protein to fat in the raw milk is 1.2: 1;
(3) pasteurization, cooling and filtering: sequentially carrying out pasteurization, cooling and filtering on the raw milk, wherein the pasteurization temperature and the pasteurization time are respectively 72 ℃ and 15s, and the cooling temperature is 32 +/-1 ℃;
(4) inoculation and pre-acidification: pouring raw milk into a cheese tank, adding a leaven into the raw milk, wherein the leaven is a leaven which is purchased from Kehansen and has a commercial model of DCC-260, stirring and fermenting for 29min at a fermentation temperature of 33 ℃ and a rotation speed of 9rpm, and the content of the leaven in 1000kg of raw milk is 37U;
(5) adding purple cabbage pigment powder: adding purple cabbage pigment powder into pre-acidified raw milk, wherein the mass ratio of the purple cabbage pigment powder to the raw milk is 3.5: 100;
(6) curdling, heating, hot boiling, discharging whey, stacking and brewing, and adding salt: uniformly adding chymosin into the raw milk added with the purple cabbage pigment powder, stirring at 11rpm for 0.9min, standing for curd 32min to obtain curd, and inspecting the curd hardness to determine whether to cut. And if the coagulum meets the requirements, standing for 10min after cutting, wherein the mass ratio of the raw milk to the rennin is 1000 kg: 19g chymosin is a commercial product from Kehansen of the family of the tradename CHY-MAX TM Rennin;
stirring the coagulum at 9rpm for 11 min; then uniformly heating the whey liquid from 30 ℃ to 38 ℃ within 1 h; then boiling at 38 deg.C until the color of whey and clot changes from dark purple to light purple; finally stopping stirring, allowing the clot to settle, discharging whey within 5min, and detecting the pH value of the clot to be 6.3 by using a pH meter;
finally, uniformly piling the curd after whey discharging at 42 ℃, adding sea salt accounting for 2.2 percent of the total mass of the curd after whey discharging, observing the change of the curd color of the curd, detecting the pH value of the curd to be 5.2 by using a pH meter when the color is changed from light purple to pink, obtaining pink curd, and carrying out the next process;
(7) cutting and grinding, uniformly mixing and die filling, squeezing and forming, demoulding and packaging: cutting and grinding pink clot, soaking the cut and ground material in 0.27 wt% citric acid aqueous solution for 6.5min, uniformly piling at 39 ℃ for 5min, filling into a mold, prepressing at 2.4bar for 27min, prepressing at 2.6bar for 14min, finally pressing at 4.1bar for 1.1h, demolding, filling nitrogen, packaging, and transferring to a storeroom at-18 ℃ for freezing and storing.
Example 5
This example provides a process for preparing cheddar cheese. The only difference from example 1 is that: in this embodiment, the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 39 mL; ultrasonic extracting at 45 deg.C for 49 min; the volume ratio of the edible ethanol to the water is 0.5: 9500; the content of the starter in 1000kg of raw milk is 29U; the mass ratio of protein to fat in raw milk is 1.0: 1; the mass ratio of the purple cabbage pigment powder to the raw milk is 1: 100; the temperature of the cooking was 36 ℃.
Example 6
This example provides a process for preparing cheddar cheese. The only difference from example 2 is that: the power of ultrasonic extraction in this embodiment is 30 kHz; the mass ratio of protein to fat in raw milk is 1.4: 1.
example 7
This example provides a process for preparing cheddar cheese. The only difference from example 3 is that: in this embodiment, the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 46 mL; ultrasonic extracting at 53 deg.C for 71 min; the volume ratio of the edible ethanol to the water is 3: 7000; the power of ultrasonic extraction is 31 kHz; the content of the starter in 1000kg of raw milk is 36U; the mass ratio of protein to fat in raw milk is 1.5: 1; the mass ratio of the purple cabbage pigment powder to the raw milk is 5: 100; the temperature of the cooking was 40 ℃.
Example 8
This example provides a process for preparing cheddar cheese. The only difference from example 3 is that: in this embodiment, the solid-to-liquid ratio of the fresh purple cabbage to the leaching solution is 1 g: 47 mL; ultrasonic extracting at 54 deg.C for 72 min; the volume ratio of the edible ethanol to the water is 4: 6000; the power of ultrasonic extraction is 32 kHz; the content of the starter in 1000kg of raw milk is 40U; the mass ratio of protein to fat in raw milk is 1.6: 1; the mass ratio of the purple cabbage pigment powder to the raw milk is 6: 100; the temperature of the cooking was 41 ℃.
Example 9
This example provides a process for preparing cheddar cheese. The only difference from example 1 is that: the temperature of the hot cooking in this example was 35 ℃; the temperature of the uniform brew was 30 ℃.
Example 10
This example provides a process for preparing cheddar cheese. The only differences from example 1 are: in this example, the milled material was divided and soaked in 0.5 wt% citric acid aqueous solution for 12 min.
Comparative example 1
This comparative example provides a process for preparing cheddar cheese. The only differences from example 1 are: in the comparative example, purple cabbage pigment powder was not added to the pre-acidified raw milk.
Comparative example 2
This comparative example provides a process for preparing cheddar cheese. The only difference from example 1 is that: in the comparative example, the purple cabbage pigment powder was added to raw milk after the raw milk was standardized and before pasteurizing.
Test example 1
The cheddar cheeses in each of examples 1-10 and comparative examples 1-2 described above were tested for color change, pH change during their preparation, and the results after testing are shown in Table 1 below:
TABLE 1
Test example 2
The cheddar cheese products of examples 1 to 10 and comparative examples 1 to 2 were allowed to stand for 8 weeks, and then color change and taste change of the cheddar cheese were observed, wherein the taste change was evaluated organoleptically as follows:
A. the color method tests as follows: whether 50% of the color fade rate is exceeded.
B. The bitterness test method is as follows: randomly selecting 100 persons, and allowing the persons to taste the taste of the Cheddar cheese after standing for 8 weeks and scoring, wherein 0-5 points represent the bitterness degree, 0 points-no bitterness, 5 points-very bitter, 2 points and more than 2 points-i.e. bitterness is considered, and recording the scoring number of persons who can accept corresponding scores, and the results after the test are shown in the following table 2:
TABLE 2
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (9)
1. A process for preparing cheddar cheese, comprising the steps of:
pre-acidifying raw milk to prepare pre-acidified raw milk;
adding purple cabbage pigment powder into pre-acidified raw milk;
the mass ratio of the purple cabbage pigment powder to the raw milk is (2-4) to 100;
the extraction process of the purple cabbage pigment powder comprises the following steps: immersing the purple cabbage in a leaching solution, and performing ultrasonic extraction to obtain an extract, wherein the leaching solution comprises edible ethanol and water; freeze-drying the extract to obtain purple cabbage pigment powder;
the volume ratio of the edible ethanol to the water is (1-2): (8000-;
the solid-liquid ratio of the purple cabbage to the leaching liquor is 1 g: (40-45) mL;
the ultrasonic extraction temperature is 46-52 deg.C, power is 24-28kHz, and time is 50-70 min.
2. The production process according to claim 1,
the mass ratio of protein to fat in the raw milk is (1.1-1.3): 1.
3. the production process according to claim 1 or 2,
the freeze drying temperature is-20 deg.C to-26 deg.C, and the time is 8-10 h.
4. The preparation process according to claim 1 or 2, wherein the pre-acidification is to add a leaven into the raw milk, and stir and ferment for 25-35min at a fermentation temperature of 30-35 ℃ and a rotation speed of 8-12rpm, wherein the leaven content in 1000kg of raw milk is 30-40U.
5. The process according to claim 1 or 2, characterized in that it further comprises, before said pre-acidification, the steps of pasteurizing, cooling and filtering the raw milk in sequence;
adding purple cabbage pigment powder into pre-acidified raw cow milk, and sequentially performing curding, heating, hot boiling, whey discharging, stacking brewing and salting on the raw cow milk to obtain pink curds.
6. The preparation process according to claim 5, wherein the curd is prepared by adding rennet into raw milk, stirring at 8-12rpm for 0.5-1.5min, standing the curd for 25-35min to obtain curd, wherein the mass ratio of the raw milk to the rennet is 1000 kg: (18-22) g;
the heating, the hot cooking and the whey discharging are carried out for stirring and coagulating for 8-12min at 8-12 rpm; then uniformly heating the whey liquid from 30-32 ℃ to 37-38 ℃ within 1 h; then the mixture is boiled at 37 to 39 ℃ until the color of whey and clot changes from dark purple to light purple; finally stopping stirring, so that the coagulum is settled and the whey is discharged within 5 min;
uniformly piling the curd after whey discharging at 35-45 ℃, and adding salt accounting for 2.0-3.0% of the total mass of the curd after whey discharging to obtain pink curd.
7. The preparation process of claim 6, further comprising cutting and grinding the pink clot, soaking the cut and ground material in 0.1-0.3 wt% citric acid aqueous solution for 5-7min, uniformly stacking and brewing at 35-45 ℃, filling into a mold, prepressing at 2.0-2.5 bar for 25-35min, prepressing at 2.5-3.5 bar for 10-15min, pressing at 4.0-4.5 bar for 0.8-1.2h, demolding, filling nitrogen gas, and packaging.
8. The process according to claim 6 or 7, wherein the pH of the curd after draining is 6.2-6.3;
the pH of the pink coagulum is 5.2-5.5;
the leavening agent is a leavening agent which is purchased from Kehansen and has a commodity model of DCC-260;
the chymosin is purchased from Kehansen and has a commodity model of CHY-MAX TM Chymosin or the commercial model Power NB chymosin available from Kehansen.
9. Cheddar cheese produced by the production process according to any one of claims 1 to 8.
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