CN110432336A - 奶酪及其制备方法 - Google Patents
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Classifications
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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
- A23C3/00—Preservation of milk or milk preparations
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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
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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
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- A23C19/05—Treating milk before coagulation; Separating whey from curd
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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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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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
- A23C2250/00—Particular aspects related to cheese
- A23C2250/10—Cheese characterised by a specific form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
本发明涉及一种奶酪,其原料包括:副干酪乳杆菌N1115、牛乳、盐、浓缩柠檬汁、氯化钙水溶液;同时,本发明还提供了上述奶酪的制备方法。本发明通过添加合适的菌种及原料的合理搭配,实现奶酪口感的提升;同时在传统奶酪制备方法上进行工艺的改进,实现奶酪存放过程中保持较高活菌数。本发明适用于利用副干酪乳杆菌N1115制备奶酪。
Description
技术领域
本发明属于乳品加工领域,涉及一种奶酪,具体地说是一种奶酪及其制备方法。
背景技术
奶酪(cheese),又名干酪,是一种通过益生菌发酵的乳制品,含有丰富的蛋白质、钙、脂肪、磷和维生素等营养成分。益生菌和牛乳的结合,不仅能补充丰富的蛋白质和矿物质,还可以补充益生菌,对调理人体微生态环境、肠道有良好的作用。其性质与常见的酸牛奶有相似之处,都是通过发酵过程来制作的,也都含有可以保健的乳酸菌,但是奶酪的浓度比酸奶更高,是乳品营养的浓缩。
一般奶酪是采用巴氏杀菌法对牛乳进行处理,并在在凝乳阶段加入乳酸菌,利用乳酸菌与凝乳酶对牛乳进行凝乳,并从凝块中分离出乳清,经过压榨成型干燥得到的。巴氏杀菌法得到的巴氏杀菌乳中杀菌效果好,但是微生物产生的酶类依然存在,影响奶酪风味。同时巴氏杀菌法温度过高、时间过长,容易引起蛋白质变性,从而造成凝乳凝固时的凝块松软、收缩作用弱、水分过多、奶酪质量不稳定等问题。并且牛奶品质有相关研究发现,采用22.5kV/cm的电场、脉冲频率为1000Hz,流速20mL/min时,可使菌落总数降低2.6个数量级,电流杀菌将会成为食品行业较热的杀菌研究课题。传统奶酪制备是在凝乳时期加入乳酸菌,后期压榨干燥保存,容易造成奶酪在存放时的活菌数降低。
发明内容
本发明的目的,是要提供一种奶酪,通过添加合适的菌种及原料的合理搭配,实现奶酪口感的提升。
本发明的另一个目的,是要提供上述奶酪的制备方法,在传统奶酪的制备方法上进行改进,实现奶酪存放过程中活菌数的稳定。
本发明为实现上述目的,所采用的技术方案如下:
一种奶酪,原料包括:副干酪乳杆菌N1115、牛乳、盐、浓缩柠檬汁、氯化钙水溶液。
作为限定,所述氯化钙水溶液浓度为0.01~0.05%。
作为进一步限定,原料还包括:朗姆葡萄干果味酱。
作为第三种限定,以质量份数计,原料添加量为:副干酪乳杆菌N1115 0.008~0.08份、牛乳999.895~999.982份、盐2~5份、浓缩柠檬汁20~60份、氯化钙水溶液5~20份。
还有一种限定,以质量份数计,原料添加量为:朗姆葡萄干果味酱10~30份。
本发明还提供了上述奶酪的一种制备方法,按照以下步骤顺序进行:
a1、将牛乳标准化、电流杀菌后,得杀菌乳A;
a2、将杀菌乳A升温至80~85℃后,加入氯化钙水溶液,在800~1000r/min转速下搅拌2min,添加浓缩柠檬汁,pH调至6.3~6.4,再于50~100r/min搅拌2min,排乳清,得凝块B;
a3、将所述凝块B堆积10~20min,排出析出的乳清,将副干酪乳杆菌N1115、盐拌入,得凝块C;
a4、将凝块C于30~60g/cm2的压强下压制0.5~1.5h成型,得成型凝块D;
a5、将成型凝块D上下翻转,在180~230g/cm2的压强下压制18~24h,得定型凝块E;
a6、将定型凝块E在25~30℃,湿度30~50%的环境中干燥3~5天,即得奶酪。
作为限定,所述步骤a1中,所述电流杀菌采用3~6A电流,杀菌时间为5~10s。
作为进一步限定,所述步骤a3中,将朗姆葡萄干果味酱与所述副干酪乳杆菌N1115、盐一同拌入。
还有一种限定,所述步骤a6中,干燥过程每12h翻转一次。
由于采用了上述的技术方案,本发明与现有技术相比,所取得的有益效果是:
1)本发明采用了微电流杀菌,这是一种全新的牛乳杀菌方式。有效解决了传统的巴氏杀菌法中酶类的存在而导致的奶酪风味不佳的问题;以及因温度过高、时间过长,导致的蛋白质变性、水分过多、奶酪质量不稳定的问题;
2)本发明在发酵凝乳步骤中,未采用凝乳酶凝乳,而是采用添加浓缩柠檬汁进行酸化凝乳,同时赋予奶酪一种清爽水果口味;
3)本发明采用菌种后添加的方式,使奶酪在保质期内保持高的活菌数,使用本发明的奶食品可改善机体内的微生态环境、调理肠道、缓解上呼吸道感染;
4)本发明在排出全部乳清后,堆积凝乳颗粒,拌入朗姆葡萄干果味酱,赋予奶酪优雅、精致、细腻的葡萄酒的风味,同时朗姆酒、葡萄干都具有美容养颜、抗氧化的功效,增加了奶酪的营养价值。
本发明适用于利用副干酪乳杆菌N1115制备奶酪。
具体实施方式
下面结合实施例对本发明作进一步说明,但本领域的技术人员应当理解,本发明并不限于以下实施例,任何在本发明具体实施例基础上做出的改进和变化都在本发明权利要求保护的范围之内。
下述实施例中所使用的实验方法如无特殊说明,均为常规方法。
下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1-6 奶酪
实施例1-6分别为一种奶酪,其中,各原料具体组分、质量份数等参数如表1所示:
表1 实施例1-6原料组成
实施例7 一种奶酪的制备方法
本实施例为实施例1-6中奶酪的一种制备方法,原料成分及比例关系由实施例1-6中任意一项组成,该制备方法按以下步骤顺序进行:
a1、将牛乳标准化,接电流为4A的平行石墨烯电极板,微电流杀菌7.5s,得杀菌乳A1;
a2、将杀菌乳A1升温至82℃后,加入氯化钙水溶液,在转速为900r/min条件下搅拌2min,添加浓缩柠檬汁后,pH调至6.3~6.4,在75r/min转速下搅拌2min,排乳清,得凝块B1;
a3、将所述凝块B1堆积15min,排出析出的乳清,将副干酪乳杆菌N1115、盐拌入,还可将朗姆葡萄干果味酱与副干酪乳杆菌N1115、盐一起拌入,得凝块C1;
a4、将凝块C1于45g/cm2的压强下压制1h成型,得成型凝块D1;
a5、将成型凝块D1上下翻转,在200g/cm2的压强下压制20h,得定型凝块E1;
a6、将定型凝块E1在28℃,湿度40%的环境中干燥4天,干燥过程每12h翻转一次,即得六种奶酪,与相应的实施例对应,分别记为F1-F6。
实施例8-13 奶酪的制备方法
实施例8-13分别为一种奶酪的制备方法,它们的制备步骤均与实施例7相同,仅仅是制备过程中的操作参数不同,具体操作参数如表2所示:
表2 实施例8-13制备过程操作参数
对比实施例1
本实施例为采用不同的电流杀菌时间时,杀菌效果对比。结果如表3所示:
表3不同杀菌时间杀菌效果的对比
由表3可知,微电流杀菌时间为5~10s较杀菌时间小于5s时,杀菌效果有明显提高。
对比实施例2
本实施例为实施例7制备的奶酪F1-F6(后添加副干酪乳杆菌N1115)与采用与对应的F1-F6原料与制备方法均相同仅副干酪乳杆菌N1115添加时机不同的奶酪G1-G6(凝乳时加入副干酪乳杆菌N1115)的活菌数(cfu/g)对比,每种奶酪凝乳颗粒各100kg,结果如表4所示:
表4 F1-F6与G1-G6在不同成熟时间的活菌数(cfu/g)对比
由表4可知,采用本发明的制备方法后添加菌种的奶酪F1-F6在保存过程中能保持较高的活菌数量,而且活菌数量稳定。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种奶酪,其特征在于,原料包括:副干酪乳杆菌N1115、牛乳、盐、浓缩柠檬汁、氯化钙水溶液。
2.根据权利要求1所述的奶酪,其特征在于,所述氯化钙水溶液浓度为0.01~0.05%。
3.根据权利要求1或2所述的奶酪,其特征在于,原料还包括:朗姆葡萄干果味酱。
4.根据权利要求1或2所述的奶酪,其特征在于,以质量份数计,原料添加量为:副干酪乳杆菌N1115 0.008~0.08份、牛乳999.895~999.982份、盐2~5份、浓缩柠檬汁20~60份、氯化钙水溶液5~20份。
5.根据权利要求4所述的奶酪,其特征在于,以质量份数计,原料还包括:朗姆葡萄干果味酱10~30份。
6.根据权利要求1至5中任意一项所述的奶酪的一种制备方法,其特征在于,按照以下步骤顺序进行:
a1、将牛乳标准化、电流杀菌后,得杀菌乳A;
a2、将杀菌乳A升温至80~85℃后,加入氯化钙水溶液,在800~1000r/min转速下搅拌2min,添加浓缩柠檬汁,pH调至6.3~6.4,于50~100r/min搅拌2min,排乳清,得凝块B;
a3、将所述凝块B堆积10~20min,排出析出的乳清,将副干酪乳杆菌N1115、盐拌入,得凝块C;
a4、将凝块C于30~60g/cm2的压强下压制0.5~1.5h成型,得成型凝块D;
a5、将成型凝块D上下翻转,在180~230g/cm2的压强下压制18~24h,得定型凝块E;
a6、将定型凝块E在25~30℃,湿度30~50%的环境中干燥3~5天,即得奶酪。
7.根据权利要求6所述的奶酪的制备方法,其特征在于:所述步骤a1中,所述电流杀菌采用3~6A电流,杀菌时间为5~10s。
8.根据权利要求6或7所述的奶酪的制备方法,其特征在于:所述步骤a3中,将朗姆葡萄干果味酱与所述副干酪乳杆菌N1115、盐一同拌入。
9.根据权利要求6或7所述的奶酪的制备方法,其特征在于:所述步骤a6中,干燥过程每12h翻转一次。
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