CN110463778A - Stabilizer, cheese and preparation method thereof - Google Patents
Stabilizer, cheese and preparation method thereof Download PDFInfo
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- CN110463778A CN110463778A CN201910858026.2A CN201910858026A CN110463778A CN 110463778 A CN110463778 A CN 110463778A CN 201910858026 A CN201910858026 A CN 201910858026A CN 110463778 A CN110463778 A CN 110463778A
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- grumeleuse
- stabilizer
- cheese
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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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- 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
- A23C19/097—Preservation
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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 stabilizers, cheese and preparation method thereof.The cheese is made using strain, renin, sugar, stabilizer, water and raw milk, by the type and formula that optimize each raw material, reduce the water activity of product, under the conditions of normal temperature storage, shelf-life reaches 10 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.The step of stabilizer and boiling step cooperation after packaging is added in the preparation method, improves the hard shell of heat drying product formation, and product forms hard epidermis and softens when guaranteeing dry, forms the consistent product of uniform rigidity with other grumeleuses.
Description
Technical field
The invention belongs to cheese technical fields, and in particular to a kind of stabilizer, cheese and preparation method thereof.
Background technique
Cheese (cheese), is a kind of milk product of fermentation, and property and common yoghurt have similarity, be all
It is made by fermentation process, also all containing can be with the lactic acid bacteria of health care, but the concentration of cheese is higher than Yoghourt, and approximation is solid
Body 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 stabilizer, cheese and preparation method thereof.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
Stabilizer provided by the present invention, including following raw material:
Further, including following raw material:
In addition, the present invention also provides a kind of cheese, the raw material including following weight content:
Surplus is raw milk, wherein the stabilizer is above stabilizer, and the strain is the model purchased from section's Hansen
The strain of CHN-22.
Further, the sugar is white granulated sugar；
The water content of the cheese is 7.5-10wt%.
In addition, including the following steps: the present invention also provides the preparation method 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；
After dissolving stabilizer with water, it is added in the second grumeleuse；
Sugar is added into the second grumeleuse of addition stabilizer, is stirred；
The second grumeleuse after stirring is successively dried, compression moulding, boiling after packaging, 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 2-6min；
The discharging whey is that the first grumeleuse after heating is cooled to 2-10 DEG C or less progress discharging whey.
Further, described to be after heating water to 50-60 DEG C with water dissolution stabilizer, then wherein by stabilizer dissolution；
The revolving speed of the stirring is 40-150rpm, time 10-15min.
Further, the temperature of the drying is 50-70 DEG C, time 4-12h.
Further, the temperature of the boiling be 90-95 DEG C, time 3-5min.
Further, the boiling is that the cheese being packaged in retort pouch is put in boiling in hot water.
Compared with prior art, the invention has the following beneficial effects:
(1) stabilizer provided by the present invention, by accurately control single diglycerine fatty acid ester, polyglyceryl fatty acid ester,
Carragheen, phosphatide, the proportion between casein sodium can control water activity using coordinated between each raw material, to keep away
Exempt from product dry out, be hardened, brown stain.
(2) cheese provided by the present invention, using strain, renin, sugar, stabilizer, water and raw milk, milk obtained
Junket reduces the water activity of product, under the conditions of normal temperature storage, the shelf-life reaches by optimizing the type and formula of each raw material
10 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.
(3) 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 keep product acid production speed fast, keeps grumeleuse viscosity after product curdled milk weak, grumeleuse hardness is small, is conducive to moisture
Evaporation.
(4) preparation method of cheese provided by the present invention successively carries out homogeneous, sterilization and cooling to the raw milk；
Strain is added into raw milk after cooling and renin ferments, obtains the first grumeleuse；To first grumeleuse successively into
Row cutting, heating and discharging whey, are made the second grumeleuse；After dissolving stabilizer with water, it is added in the second grumeleuse；Stablize to addition
Sugar is added in second grumeleuse of agent, is stirred；The second grumeleuse after stirring is successively dried, compression moulding, after packaging
Cheese is made in boiling.Cooperated by the step of stabilizer is added and boiling step after packaging, improves heat drying product formation
Hard shell, product forms hard epidermis and softens when guaranteeing dry, with other grumeleuses formation consistent product of uniform rigidity.
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
A kind of cheese and preparation method thereof is present embodiments provided, which 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 94.439g 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 30 DEG C, and the pH of fermentation termination is 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) steady dissolution agent: the stabilizer that 0.5g water is heated to 55 DEG C to dissolve 0.05g, and be added to discharging whey
In grumeleuse；Wherein, stabilizer is by single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium group
It is 10:19.8 at the mass ratio of, single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium:
0.2:50:20；
(11) addition sugar: adding 5g sugar into grumeleuse, and stir 12min under the revolving speed of 50rpm, the sugared white sand to crush
Sugar
(12) it dries: the grumeleuse after stirring is dried into 12h at 50 DEG C；
(13) compression moulding: by the molding machine compression moulding of product after drying；
(14) it packs: grumeleuse after molding being vacuumized and is packaged in resistance to retort pouch；
(15) boiling: by the grumeleuse after packaging in 90 DEG C of hot water boiling 5min, be made cheese.
Embodiment 2
A kind of cheese and preparation method thereof is present embodiments provided, which 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 92.8832g 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 the pH of fermentation termination 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) steady dissolution agent: the stabilizer that 1g water is heated to 55 DEG C to dissolve 0.1g, and coagulating to discharging whey is added
In block；Wherein, stabilizer is by single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium group
It is 30:30 at the mass ratio of, single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium:
0.3:20:19.7；
(11) addition sugar: adding 6g sugar into grumeleuse, and stir 13min under the revolving speed of 145rpm, and sugar is white for what is crushed
Granulated sugar；
(12) it dries: the grumeleuse after stirring is dried into 4h at 70 DEG C；
(13) compression moulding: by the molding machine compression moulding of product after drying；
(14) it packs: grumeleuse after molding being vacuumized and is packaged in resistance to retort pouch；
(15) boiling: by the grumeleuse after packaging in 95 DEG C of hot water boiling 3min, be made cheese.
Embodiment 3
A kind of cheese and preparation method thereof is present embodiments provided, which 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 95.3332g 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 30 DEG C, and the pH of fermentation termination 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) steady dissolution agent: the stabilizer that 1.5g water is heated to 55 DEG C to dissolve 0.15g, and be added to discharging whey
In grumeleuse；Wherein, stabilizer is by single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium group
It is 20:10 at the mass ratio of, single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium:
0.4:29.6:40；
(11) addition sugar: adding 3g sugar into grumeleuse, and stir 14min under the revolving speed of 80rpm, the sugared white sand to crush
Sugar；
(12) it dries: the grumeleuse after stirring is dried into 8h at 60 DEG C；
(13) compression moulding: by the molding machine compression moulding of product after drying；
(14) it packs: grumeleuse after molding being vacuumized and is packaged in resistance to retort pouch；
(15) boiling: by the grumeleuse after packaging in 94 DEG C of hot water boiling 5min, be made cheese.
Embodiment 4
A kind of cheese and preparation method thereof is present embodiments provided, which 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 93.7782g 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 33 DEG C, and the pH of fermentation termination is 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) steady dissolution agent: the stabilizer that 2g water is heated to 55 DEG C to dissolve 0.2g, and coagulating to discharging whey is added
In block；Wherein, stabilizer is by single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium group
It is 30:20 at the mass ratio of, single diglycerine fatty acid ester, polyglyceryl fatty acid ester, carragheen, phosphatide and casein sodium:
0.4:39.6:10；
(11) addition sugar: adding 4g sugar into grumeleuse, and stir 15min under the revolving speed of 110rpm, and sugar is white for what is crushed
Granulated sugar；
(12) it dries: the grumeleuse after stirring is dried into 16h at 55 DEG C；
(13) compression moulding: by the molding machine compression moulding of product after drying；
(14) it packs: grumeleuse after molding being vacuumized and is packaged in resistance to retort pouch；
(15) boiling: by the grumeleuse after packaging in 92 DEG C of hot water boiling 4min, be made cheese.
Comparative example 1
This comparative example provides a kind of cheese and preparation method thereof, with embodiment 1, only difference is that: this comparison
Boiling is not used in example.
Comparative example 2
This comparative example provides a kind of cheese and preparation method thereof, with embodiment 2, only difference is that: this comparison
Stabilizer is not used in example.
Comparative example 3
This comparative example provides a kind of cheese and preparation method thereof, with embodiment 2, only difference is that: this comparison
Use the model MO-30 purchased from section's Hansen for strain in example.
Comparative example 4
This comparative example provides a kind of cheese and preparation method thereof, with embodiment 2, only difference is that: this comparison
Using the model STI-13 strain purchased from section's Hansen in example.
Comparative example 5
This comparative example provides a kind of cheese and preparation method thereof, with embodiment 2, only difference is that: this comparison
Casein sodium is not added in example.
Comparative example 6
This comparative example provides a kind of cheese and preparation method thereof, with embodiment 2, only difference is that: this comparison
Polyglyceryl fatty acid ester is not added in example.
Test example 1
Measure the moisture content and water activity of the cheese obtained of embodiment 1-4 and comparative example 1-6, test result is as follows table
Shown in 1:
Table 1
Test example 2
Measure the cheese obtained of embodiment 1-4 and comparative example 1-6 be stored at room temperature in lower 10 months cheese appearance and
Mouthfeel, test result is as follows shown in table 2:
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 stabilizer, including following raw material:
2. stabilizer according to claim 1, which is characterized in that including following raw material:
3. a kind of cheese, the raw material including following weight content:
Surplus is raw milk, wherein the stabilizer is stabilizer of any of claims 1 or 2, and the strain is purchased from section's Chinese
The strain of gloomy model CHN-22.
4. cheese according to claim 3, which is characterized in that the sugar is white granulated sugar；
The water content of the cheese is 7.5-10wt%.
5. the preparation method of cheese described in a kind of any one of claim 3-4, 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；
After dissolving stabilizer with water, it is added in the second grumeleuse；
Sugar is added into the second grumeleuse of addition stabilizer, is stirred；
The second grumeleuse after stirring is successively dried, compression moulding, boiling after packaging, cheese is made.
6. preparation method 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 method 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；
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.
8. the preparation method according to any one of claim 5-7, which is characterized in that it is described with water dissolution stabilizer be by
After water is heated to 50-60 DEG C, then wherein by stabilizer dissolution；
The revolving speed of the stirring is 40-150rpm, time 10-15min.
9. the preparation method according to any one of claim 5-8, which is characterized in that the temperature of the drying is 50-70
DEG C, time 4-12h.
10. the preparation method according to any one of claim 5-9, which is characterized in that the temperature of the boiling is 90-95
DEG C, time 3-5min.
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| CN201910858026.2A CN110463778A (en) | 2019-09-11 | 2019-09-11 | Stabilizer, cheese and preparation method thereof |
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| CN201910858026.2A CN110463778A (en) | 2019-09-11 | 2019-09-11 | Stabilizer, cheese and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223726A (en) * | 2021-12-22 | 2022-03-25 | 妙可蓝多(吉林)乳品科技有限公司 | Normal-temperature storage bar-shaped raw cheese and preparation method thereof |
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|---|---|---|---|---|
| US4534982A (en) * | 1982-10-27 | 1985-08-13 | Fuji Oil Company, Limited | Process for producing cream cheese type food |
| CN101961054A (en) * | 2009-07-22 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Cheese and preparation method thereof |
| 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 |
| CN108497092A (en) * | 2018-04-26 | 2018-09-07 | 廖国强 | The preparation method of fresh cheese |
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2019
- 2019-09-11 CN CN201910858026.2A patent/CN110463778A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4534982A (en) * | 1982-10-27 | 1985-08-13 | Fuji Oil Company, Limited | Process for producing cream cheese type food |
| CN101961054A (en) * | 2009-07-22 | 2011-02-02 | 内蒙古伊利实业集团股份有限公司 | Cheese and preparation method thereof |
| 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 |
| CN108497092A (en) * | 2018-04-26 | 2018-09-07 | 廖国强 | The preparation method of fresh cheese |
Non-Patent Citations (1)
| Title |
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| 邵颖、刘洋主编: "《食品化学》", 31 January 2018, 中国轻工业出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114223726A (en) * | 2021-12-22 | 2022-03-25 | 妙可蓝多(吉林)乳品科技有限公司 | Normal-temperature storage bar-shaped raw cheese and preparation method thereof |
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Application publication date: 20191119 |