CN110463774A - A kind of cheese and its preparation process - Google Patents
A kind of cheese and its preparation process Download PDFInfo
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- CN110463774A CN110463774A CN201910857833.2A CN201910857833A CN110463774A CN 110463774 A CN110463774 A CN 110463774A CN 201910857833 A CN201910857833 A CN 201910857833A CN 110463774 A CN110463774 A CN 110463774A
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- Prior art keywords
- cheese
- microwave drying
- grumeleuse
- microwave
- preparation process
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of cheese and its preparation processes.The cheese is using cheese made from strain, renin, trehalose and raw milk, and under the conditions of normal temperature storage, the shelf-life reaches 9 months or more, and within the shelf-life product do not dry out, be hardened, browning phenomenon, product grumeleuse hardness is uniform, in good taste.Meanwhile the preparation process, by microwave drying, so that epidermis does not have hard shell to cheese product after the drying, product hardness is uniform.
Description
Technical field
The invention belongs to cheese technical fields, and in particular to a kind of cheese and its preparation process.
Background technique
Cheese (cheese) also known as cheese, are a kind of milk products of fermentation, and property has similar to common yoghurt
Place is made by fermentation process, and also all containing can be with the lactic acid bacteria of health care, but the concentration of cheese is more than Yoghourt
Height, almost solid food, nutritive value are also therefore more abundant.
Cheese moisture content is needed to store and sell under cryogenic, largely be influenced generally 40% or more
The popularization of such product.Currently, mostly use normal drying method that cheese is dried, but in the drying process, product table
Skin can be hardened, product poor taste.Product easily dries out in shelf-life content, is hardened simultaneously.
Summary of the invention
It is existing cheese during the preparation process and shelf-life content easily dries out, is hardened for this purpose, to be solved by this invention,
There is the defect of poor taste, to provide a kind of cheese and its preparation process.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
Cheese provided by the present invention, the raw material including following weight content:
Strain 0.01-0.02%
Renin 0.001-0.002%
Trehalose 3.0-10.0%
Surplus is raw milk.
Further, the raw material including following weight content:
Strain 0.01-0.02%
Renin 0.001-0.002%
Trehalose 5.0-10.0%
Surplus is raw milk.
Further, the water content of the cheese is 8wt-10wt%.
Further, the strain is the strain of the model CHN-22 purchased from section's Hansen.
In addition, including the following steps: the present invention also provides the preparation process of above-mentioned cheese
Homogeneous, sterilization and cooling are successively carried out to the raw milk；
Strain is added into raw milk after cooling and renin ferments, obtains the first grumeleuse；
First grumeleuse is successively cut, is heated and discharging whey, the second grumeleuse is made；
Trehalose is added into second grumeleuse, is stirred；
Microwave drying, compression moulding are successively carried out to the second grumeleuse after stirring, the microwave drying successively includes first
Microwave drying and the second microwave drying, the power of first microwave drying are 300-350KW, the function of second microwave drying
Rate is 250-300KW, and cheese is made.
Further, the homogeneous includes that the raw milk is first preheated to 45-65 DEG C, then at 45-65 DEG C, 100-
Homogeneous under 150bar；
The temperature of the sterilization is 70-75 DEG C, time 15-24s；
The temperature of the cooling is 28-34 DEG C.
Further, the temperature of the fermentation is 26-34 DEG C, the pH of time 12-18h, fermentation termination is 4.3-4.8；
The temperature of the heating is 50-70 DEG C, time 3-6min；
The discharging whey is that the first grumeleuse after heating is cooled to 2-10 DEG C or less progress discharging whey.
Further, the revolving speed of the stirring is 40-150rpm, time 10-15min.
Further, the microwave drying further includes third microwave drying, the microwave frequency of first microwave drying
2470-2500MHz, the microwave frequency 2450-2470MHz of second microwave drying, the power of the third microwave drying are
200-250KW, microwave frequency 2400-2450MHz.
Compared with prior art, the invention has the following beneficial effects:
(1) cheese provided by the present invention, using cheese made from strain, renin, trehalose and raw milk, in room temperature
Under condition of storage, the shelf-life reaches 9 months or more, and within the shelf-life product do not dry out, be hardened, browning phenomenon, product is solidifying
Block hardness is uniform, in good taste.
(2) cheese provided by the present invention, by multi-cultur es of comforming preferably purchased from the model CHN-22 of section's Hansen
Strain selects the strain to be formed by grumeleuse, is convenient for discharging whey, and grumeleuse hardness is low, and viscosity is low, evaporates convenient for moisture；It utilizes
Trehalose can make cheese have water-retaining property, to prevent cheese product from drying out and being hardened.
(3) preparation process of cheese provided by the present invention, by preferred microwave drying and its control parameter, so that cheese
Epidermis does not have hard shell to product after the drying, and product hardness is uniform.By the adjustment of parameter, so that product moisture evaporation rate is fast,
And become paste without product, the phenomenon that zoom.
Specific embodiment
Technical solution of the present invention is clearly and completely described below, it is clear that described embodiment is the present invention
A part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
Every other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.
Embodiment 1
It present embodiments provides a kind of cheese and its preparation process, the technique includes the following steps:
(1) raw material preparation: raw milk is examined, net cream, cooling, is stored；
(2) homogeneous: being preheated to 45 DEG C for 94.989g raw milk, then the homogeneous under 45 DEG C, 150bar；
(3) it sterilizes: raw milk is sterilized into 24s at 70 DEG C；
(4) cooling: raw milk after sterilization is cooled to 34 DEG C；
(6) it ferments: adding the strain and 0.001g renin of 0.01g, strain is the model CHN-22 purchased from section's Hansen
Strain, ferment 12h at 28 DEG C, fermentation termination to pH be 4.5；
(7) it cuts: grumeleuse is cut, be crushed；
(8) it heats: by the grumeleuse heating water bath after cutting to 60 DEG C, and in 60 DEG C of holding 4min；
(9) grumeleuse after heating discharging whey: is cooled to 2 DEG C or less progress discharging wheys；
(10) addition sugar: adding 5g sugar into grumeleuse, and stir 12min under the revolving speed of 50rpm, the sugared seaweed to crush
Sugar；
(11) dry: the microwave drying in microwave tunnel by the grumeleuse after stirring, the microwave drying successively includes the
One microwave drying, the second microwave drying and third microwave drying, the power of first microwave drying are 300KW, microwave frequency
2500MHz, the power of second microwave drying are 250KW, microwave frequency 2470MHz, the power of the third microwave drying
For 200KW, microwave frequency 2400MHz；
(12) compression moulding: by the molding machine compression moulding of product after drying；
(13) it packs: vacuumizing packaging.
Embodiment 2
It present embodiments provides a kind of cheese and its preparation process, the technique includes the following steps:
(1) raw material preparation: raw milk is examined, net cream, cooling, is stored；
(2) homogeneous: being preheated to 65 DEG C for 92.9832g raw milk, then the homogeneous under 65 DEG C, 100bar；
(3) it sterilizes: raw milk is sterilized into 15s at 72 DEG C；
(4) cooling: raw milk after sterilization is cooled to 33 DEG C；
(6) it ferments: adding the strain and 0.0018g renin of 0.015g, strain is the model CHN- purchased from section's Hansen
22 strain, ferment 18h at 34 DEG C, and fermentation termination to pH is 4.3；
(7) it cuts: grumeleuse is cut, be crushed；
(8) it heats: by the grumeleuse heating water bath after cutting to 50 DEG C, and in 50 DEG C of holding 6min；
(9) grumeleuse after heating discharging whey: is cooled to 10 DEG C or less progress discharging wheys；
(10) addition sugar: adding 7g sugar into grumeleuse, and stir 13min under the revolving speed of 150rpm, the sugared sea to crush
Algae sugar；
(11) dry: the microwave drying in microwave tunnel by the grumeleuse after stirring, the microwave drying successively includes the
One microwave drying, the second microwave drying and third microwave drying, the power of first microwave drying are 350KW, microwave frequency
For 2480MHz, the power of second microwave drying is 250KW, microwave frequency 2460MHz, the third microwave drying
Power is 300KW, microwave frequency 2430MHz；
(12) compression moulding: by the molding machine compression moulding of product after drying；
(13) it packs: vacuumizing packaging.
Embodiment 3
It present embodiments provides a kind of cheese and its preparation process, the technique includes the following steps:
(1) raw material preparation: raw milk is examined, net cream, cooling, is stored；
(2) homogeneous: being preheated to 50 DEG C for 91.9832g raw milk, then the homogeneous under 50 DEG C, 120bar；
(3) it sterilizes: raw milk is sterilized into 20s at 75 DEG C；
(4) cooling: raw milk after sterilization is cooled to 30 DEG C；
(6) it ferments: adding the strain and 0.0018g renin of 0.015g, strain is the model CHN- purchased from section's Hansen
22 strain, ferment 16h at 32 DEG C, and fermentation termination to pH is 4.6；
(7) it cuts: grumeleuse is cut, be crushed；
(8) it heats: by the grumeleuse heating water bath after cutting to 70 DEG C, and in 70 DEG C of holding 2min；
(9) grumeleuse after heating discharging whey: is cooled to 6 DEG C or less progress discharging wheys；
(10) addition sugar: adding 8g sugar into grumeleuse, and stir 14min under the revolving speed of 120rpm, the sugared sea to crush
Algae sugar；
(11) dry: the microwave drying in microwave tunnel by the grumeleuse after stirring, the microwave drying successively includes the
One microwave drying, the second microwave drying and third microwave drying, the power of first microwave drying are 320KW, microwave frequency
2490MHz, the power of second microwave drying are 300KW, microwave frequency 2460MHz, the power of the third microwave drying
For 200KW, microwave frequency 2450MHz；
(12) compression moulding: by the molding machine compression moulding of product after drying；
(13) it packs: vacuumizing packaging.
Embodiment 4
It present embodiments provides a kind of cheese and its preparation process, the technique includes the following steps:
(1) raw material preparation: raw milk is examined, net cream, cooling, is stored；
(2) homogeneous: being preheated to 55 DEG C for 89.9782g raw milk, then the homogeneous under 55 DEG C, 110bar；
(3) it sterilizes: raw milk is sterilized into 22s at 73 DEG C；
(4) cooling: raw milk after sterilization is cooled to 28 DEG C；
(6) it ferments: adding the strain and 0.0018g renin of 0.02g, strain is the model CHN-22 purchased from section's Hansen
Strain, ferment 14h at 29 DEG C, fermentation termination to pH be 4.8；
(7) it cuts: grumeleuse is cut, be crushed；
(8) it heats: by the grumeleuse heating water bath after cutting to 57 DEG C, and in 57 DEG C of holding 5min；
(9) grumeleuse after heating discharging whey: is cooled to 7 DEG C or less progress discharging wheys；
(10) addition sugar: adding 10g sugar into grumeleuse, and stir 15min under the revolving speed of 120rpm, the sugared sea to crush
Algae sugar；
(11) dry: the microwave drying in microwave tunnel by the grumeleuse after stirring, the microwave drying successively includes the
One microwave drying, the second microwave drying and third microwave drying, the power of first microwave drying are 330KW, microwave frequency
For 2470MHz, the power of second microwave drying is 270KW, microwave frequency 2460MHz, the third microwave drying
Power is 230KW, microwave frequency 2450MHz；
(12) compression moulding: by the molding machine compression moulding of product after drying；
(13) it packs: vacuumizing packaging.
Comparative example 1
This comparative example provides a kind of cheese and its preparation process, with embodiment 1, only difference is that: this comparison
With the trehalose in white granulated sugar alternate embodiment 1 in example.
Comparative example 2
This comparative example provides a kind of cheese and its preparation process, with embodiment 2, only difference is that: this comparison
The power of the first microwave drying is 400KW in example, and the appearance for observing cheese will appear part focal spot.
Comparative example 3
This comparative example example provides a kind of cheese and its preparation process, with embodiment 3, only difference is that: this is right
The power of the second microwave drying is 150KW in ratio.
Comparative example 4
This comparative example provides a kind of cheese and its preparation process, with embodiment 4, only difference is that: this comparison
Microwave drying is substituted in example using normal drying, the temperature of normal drying is 35 DEG C.
Test example 1
Measure the water content and water activity of the cheese obtained of embodiment 1-4 and comparative example 1-4, test result is as follows table
Shown in 1:
Table 1
Test example 2
Measure cheese appearance and mouthfeel in 9 months of the cheese obtained of embodiment 1-4 and comparative example 1-4, test result
It is as shown in table 2 below:
Table 2
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (10)
1. a kind of cheese, the raw material including following weight content:
Strain 0.01-0.02%
Renin 0.001-0.002%
Trehalose 3.0-10.0%
Surplus is raw milk.
2. cheese according to claim 1, which is characterized in that the raw material including following weight content:
Strain 0.01-0.02%
Renin 0.001-0.002%
Trehalose 5.0-10.0%
Surplus is raw milk.
3. cheese according to claim 1 or 2, which is characterized in that the water content of the cheese is 8wt-10wt%.
4. cheese according to any one of claim 1-3, which is characterized in that the strain is the model purchased from section's Hansen
For the strain of CHN-22.
5. a kind of preparation process of cheese of any of claims 1-4, includes the following steps:
Homogeneous, sterilization and cooling are successively carried out to the raw milk；
Strain is added into raw milk after cooling and renin ferments, obtains the first grumeleuse；
First grumeleuse is successively cut, is heated and discharging whey, the second grumeleuse is made；
Trehalose is added into second grumeleuse, is stirred；
Microwave drying, compression moulding are successively carried out to the second grumeleuse after stirring, the microwave drying successively includes the first microwave
The power of dry and the second microwave drying, first microwave drying is 300-350KW, and the power of second microwave drying is
Cheese is made in 250-300KW.
6. preparation process according to claim 5, which is characterized in that the homogeneous includes first being preheated to the raw milk
45-65 DEG C, the homogeneous under 45-65 DEG C, 100-150bar；
The temperature of the sterilization is 70-75 DEG C, time 15-24s；
The temperature of the cooling is 28-34 DEG C.
7. preparation process according to claim 5 or 6, which is characterized in that the temperature of the fermentation is 26-34 DEG C, time
PH for 12-18h, fermentation termination is 4.3-4.8.
8. the preparation process according to any one of claim 5-7, which is characterized in that the temperature of the heating is 50-70
DEG C, time 2-6min；
The discharging whey is that the first grumeleuse after heating is cooled to 2-10 DEG C or less progress discharging whey.
9. the preparation process according to any one of claim 5-8, which is characterized in that the revolving speed of the stirring is 40-
150rpm, time 10-15min.
10. the preparation process according to any one of claim 5-9, which is characterized in that the microwave drying further includes
Third microwave drying, the microwave frequency 2470-2500MHz of first microwave drying, the microwave of second microwave drying
Frequency 2450-2470MHz, the power of the third microwave drying are 200-250KW, microwave frequency 2400-2450MHz.
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| CN201910857833.2A CN110463774A (en) | 2019-09-11 | 2019-09-11 | A kind of cheese and its preparation process |
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| CN201910857833.2A CN110463774A (en) | 2019-09-11 | 2019-09-11 | A kind of cheese and its preparation process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544727A (en) * | 2020-12-02 | 2021-03-26 | 福建拓谱旺生物科技有限公司 | Monascus cheese and preparation method thereof |
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| GB1519648A (en) * | 1975-02-13 | 1978-08-02 | Borden Inc | Dried soft curd cheese |
| UA82082C2 (en) * | 2005-08-17 | 2008-03-11 | Технологический Институт Молока И Мяса Украинской Академии Аграрных Наук | Method for producing hard cheese |
| CN101317607A (en) * | 2008-05-15 | 2008-12-10 | 石河子大学 | Method for processing acid cured cheese |
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| CN107811048A (en) * | 2017-11-16 | 2018-03-20 | 陕西盛迈石油有限公司 | A kind of manufacture method of stirred curd cheese |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1519648A (en) * | 1975-02-13 | 1978-08-02 | Borden Inc | Dried soft curd cheese |
| UA82082C2 (en) * | 2005-08-17 | 2008-03-11 | Технологический Институт Молока И Мяса Украинской Академии Аграрных Наук | Method for producing hard cheese |
| CN101317607A (en) * | 2008-05-15 | 2008-12-10 | 石河子大学 | Method for processing acid cured cheese |
| CN103719292A (en) * | 2013-12-26 | 2014-04-16 | 光明乳业股份有限公司 | Normal-temperature cheese food and preparation method thereof |
| KR20160039359A (en) * | 2014-10-01 | 2016-04-11 | (주)네오스푸드시스템 | Manufacturing method microwave-dried soft cheese |
| CN106615181A (en) * | 2015-08-17 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese and preparing method thereof |
| CN107811048A (en) * | 2017-11-16 | 2018-03-20 | 陕西盛迈石油有限公司 | A kind of manufacture method of stirred curd cheese |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544727A (en) * | 2020-12-02 | 2021-03-26 | 福建拓谱旺生物科技有限公司 | Monascus cheese and preparation method thereof |
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Application publication date: 20191119 |