CN111034808A - Normal-temperature drinking type natural cheese and preparation method thereof - Google Patents
Normal-temperature drinking type natural cheese and preparation method thereof Download PDFInfo
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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
- 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
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- 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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
-
- 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a normal-temperature drinking natural cheese and a preparation method thereof, wherein the preparation method comprises the following steps: uniformly mixing the pre-sterilized nonreactive milk with cane sugar, starch and food additives to obtain a mixed solution; the pre-sterilization is ultra-high temperature instant sterilization; homogenizing the mixed solution, sterilizing, cooling, adding edible essence, inoculating starter and chymosin, and fermenting to obtain curd base material; and sterilizing the curd base material, cooling and filling to obtain the normal-temperature drinking natural cheese. The preparation method has simple process and easy operation, is convenient for industrial processing production, breaks the impression that the inherent cheese is solid or semisolid, and innovatively develops a normal-temperature cheese product with fresh and smooth mouthfeel and good fluidity. Not only meets the consumption requirements of consumers on normal-temperature cheese products, but also opens up a new direction in the dairy market with serious homogenization.
Description
Technical Field
The invention belongs to the technical field of fermented foods, and particularly relates to normal-temperature drinking type natural cheese and a preparation method thereof.
Background
The cheese is also known as cheese, is known as 'creamy gold' and has higher nutritional value. European and American countries have a habit of eating cheese, and the cheese is classified according to the mode of producing area, texture and the like, and the variety reaches thousands. The east asian market for the global cheese industry is rising. In countries with low cheese production, such as japan and korea, cheese consumption is increasing year by year, and consumption is largely dependent on imports. In recent years, with the change of eating habits and consumption levels of people, Chinese consumers have higher and higher acceptance of cheese and higher demand of cheese products. From the current cheese sales channel, the catering channel is still the mainstream consumption channel of domestic cheese, accounts for about 70% of the total consumption of cheese in cheese, and western-style chain fast food restaurants such as pizza and pastry bakeries are the most main customer sources. Retail product cheese is mostly processed cheese product at present, and is mostly low temperature storage. According to the taste and consumption habits of Chinese consumers, the development of a cheese product conforming to the taste and consumption habits of Chinese consumers is of great significance. In addition, in view of the wide Chinese territory, the cold chain logistics range has a promotion space at present, and the cheese product stored at normal temperature can provide a new healthy choice for more consumers.
Disclosure of Invention
The invention aims to solve the technical problem that a normal-temperature cheese product with better fluidity and smooth mouthfeel is innovatively developed through formula and process improvement aiming at the lack of normal-temperature cheese products in the current market. The process is simple and easy to implement and is convenient for industrial production. Not only meets the consumption requirements of consumers on normal-temperature cheese products, but also opens up a new direction in the dairy market with serious homogenization. The prepared product can be placed for 6-9 months at normal temperature, the sensory test of the product is excellent, the product microorganism meets the national standard in the quality guarantee period, the product property is stable, and the phenomena of layered whey precipitation and the like are avoided.
The invention is realized by the following technical scheme in order to achieve the purpose:
a preparation method of normal-temperature drinking type natural cheese comprises the following raw materials in percentage by mass: 5-8% of cane sugar, 1.0-1.3% of starch, 0.3-0.5% of concentrated whey protein, 0.42-0.94% of food additive, 0-0.1% of edible essence, 0.002-0.008% of leavening agent and the non-antibiotic milk which is complemented to 100%;
the preparation method comprises the following steps:
s1, uniformly mixing the pre-sterilized antibiotic-free milk with cane sugar, starch and food additives to obtain a mixed solution; the pre-sterilization is ultra-high temperature instant sterilization;
s2, homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter and rennin, and fermenting to obtain a curd base material;
s3, sterilizing the curd base material obtained in the step S2, cooling and filling to obtain the natural cheese for drinking at normal temperature.
The proposal is further improved, the non-antibiotic milk is milk, goat milk or other animal milk which is used independently or mixed, wherein the content of protein in the mixed milk is more than or equal to 2.8 wt%, the content of lactose is more than or equal to 3.0 wt%, the content of non-fat milk Solid (SNF) is more than or equal to 8.1 wt%, the titration acidity is less than or equal to 18 DEG T, and the contents are the mass percentage of each component in the non-antibiotic milk.
The scheme is further improved, the food additive is a combination of pectin, agar and gellan gum, wherein the addition amount of the pectin is 0.3-0.6%, the addition amount of the agar is 0.1-0.3%, the addition amount of the gellan gum is 0.02-0.04%, and the percentage is the percentage of each component in the total mass of the raw materials.
The scheme is further improved, the pre-sterilization temperature in the step S1 is 135-137 ℃, and the time is 3-5S; and/or the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.
The scheme is further improved, in the step S2, the homogenization is two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization in the two-stage homogenization is 200-250 bar, and the pressure of the second-stage homogenization is 30-80 bar; and/or the sterilization is pasteurization, a tubular sterilization mode is adopted, the sterilization temperature is 90-95 ℃, and the time is 3-7 min; and/or, the cooling is carried out until the temperature of the mixed solution is 30-37 ℃.
In step S2, the leavening agent is a combination of thermophilic bacteria and mesophilic bacteria, the thermophilic bacteria include lactobacillus bulgaricus and streptococcus thermophilus, and the addition amount of the thermophilic bacteria is 0.001-0.005%; the mesophilic bacteria comprise lactococcus lactis subspecies lactis and lactococcus lactis lactocremoris, the addition amount of the mesophilic bacteria is 0.001-0.003%, and the percentage is the percentage of each component in the total mass of the raw materials.
The scheme is further improved, in the step S2, the fermentation time is 7-10 h, and the fermentation end point is that the acidity of the mixed solution reaches 70-80 DEG T.
According to a further improvement of the scheme, in step S2, chymosin is rennet and/or microbial chymosin, the chymosin is added in a manner that the chymosin is prepared into 1-2 wt% of chymosin water solution, and then 0.5-0.9 g of chymosin water solution is added into each 100L of non-resistant milk.
The scheme is further improved, the pasteurization in the step S3 is a pasteurization mode, a plate type sterilization mode is adopted, the sterilization temperature is 70-80 ℃, and the time is 10-40S; and/or, the cooling is to be carried out to 18-24 ℃.
The invention also provides the normal-temperature drinking natural cheese prepared by the preparation method of any normal-temperature drinking natural cheese.
The normal-temperature drinking natural cheese contains 2.8-3.1% of protein, 2.6-2.8% of fat, 9.2-12% of carbohydrate, 250-300 cP of viscosity and 70-80 DEG T of titrated acidity, wherein the contents are the mass percentages of all the components in the product.
According to the actual production of cheese worldwide, not all natural cheeses require a whey process, and the product of this program is defined as a natural cheese product according to the national standard.
The viscosity of the product after being placed at normal temperature is 350-400 cP, the viscosity fluctuation of the upper layer and the lower layer of the product is small in the process of being placed at normal temperature for 6-9 months, the phenomena of layering and whey precipitation are avoided, the product state is good, and the product flavor is good in the quality guarantee period.
Compared with the prior art, the invention has the following beneficial effects:
the invention aims to produce the normal-temperature cheese product meeting the requirements of consumers by optimizing various aspects such as a formula, a process and the like, and the product has the advantages of different texture from the traditional cheese, convenience in drinking, delicious and smooth taste and brand-new health and convenience experience for the consumers.
The preparation method has simple process and easy operation, is convenient for industrial processing production, breaks the impression that the inherent cheese is solid or semisolid, and innovatively develops a normal-temperature cheese product with fresh and smooth mouthfeel and good fluidity. Not only meets the consumption requirements of consumers on normal-temperature cheese products, but also opens up a new direction in the dairy market with serious homogenization. The prepared product can be placed for 6-9 months at normal temperature, the sensory test of the product is excellent, the product microorganism meets the national standard in the quality guarantee period, the product property is stable, and the phenomena of layered whey precipitation and the like are avoided.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
The normal-temperature drinking natural cheese comprises the following raw material components in parts by weight:
the protein content of the non-antibiotic milk in the ingredients is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, uniformly mixing the antibiotic-free milk sterilized at 137 ℃ for 3S with white granulated sugar, starch, concentrated whey protein, pectin, gellan gum and agar, and stirring at a high speed of 65 ℃ for 30min to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 65 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 200bar and 30bar respectively; sterilizing (pasteurizing at 90 deg.C for 7 min); cooling to 37 ℃, adding edible essence, inoculating a starter and rennin (the rennin is prepared into 1 wt% rennin aqueous solution, and then 0.7g rennin aqueous solution is added into per 100L of non-resistant milk) for fermentation, and obtaining a curd base material after 7h reaches the fermentation end point of 70 DEG T;
s3, sterilizing the curd base material obtained in the step S2 (a plate type sterilizer is adopted for pasteurization, the sterilization temperature is 72 ℃ for 40S), cooling to 18 ℃, and filling to obtain the normal-temperature drinking type natural cheese. The filling viscosity was 250 cp.
The viscosity of the product is 350cP after being placed at normal temperature for a period of time, and the product has little viscosity fluctuation and no phenomena of layering, whey precipitation and the like during being placed for 9 months at normal temperature.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.94 |
| Fat | 2.72 |
| Carbohydrate compound | 9.83 |
| Total solids content | 15.49 |
Example 2
The normal-temperature drinking natural cheese comprises the following raw material components in parts by weight:
the protein content of the non-antibiotic milk in the ingredients is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, uniformly mixing the antibiotic-free milk sterilized at 135 ℃ for 5S with white granulated sugar, starch, concentrated whey protein, pectin, gellan gum and agar, and stirring at a high speed of 70 ℃ for 20min to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 70 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 250bar and 80bar respectively; sterilizing (pasteurizing at 93 deg.C for 5 min); cooling to 35 deg.C, adding edible essence, inoculating starter and rennin (the rennin is prepared into 2 wt% rennin water solution, and then adding 0.5g rennin water solution into per 100L of non-resistant milk) for fermenting, and fermenting for 8.5 hr until the fermentation end point reaches 80 ° T to obtain curd base material;
s3, sterilizing the curd base material obtained in the step S2 (a plate type sterilizer is adopted for pasteurization, the sterilization temperature is 80 ℃ for 10S), cooling to 20 ℃, and filling to obtain the normal-temperature drinking type natural cheese. The filling viscosity was 300 cp.
The viscosity of the product is 400cP after being placed at normal temperature for a period of time, and the product has little viscosity fluctuation and no phenomena of layering, whey precipitation and the like during being placed for 9 months at normal temperature.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.83 |
| Fat | 2.77 |
| Carbohydrate compound | 9.22 |
| Total solids content | 14.81 |
Example 3
The normal-temperature drinking natural cheese comprises the following raw material components in parts by weight:
the protein content of the non-antibiotic milk in the ingredients is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, uniformly mixing the antibiotic-free milk sterilized at 136 ℃ for 4S with white granulated sugar, starch, concentrated whey protein, pectin, gellan gum and agar, and stirring at a high speed for 25min at 68 ℃ to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 68 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 220bar and 60bar respectively; sterilizing (pasteurizing at 95 deg.C for 3 min); cooling to 37 ℃, inoculating a starter and rennin (the rennin is prepared into a rennin water solution with the mass concentration of 2 wt%, and then 0.9g of the rennin water solution is added into every 100L of the non-resistant milk) for fermentation, and obtaining a curd base material after 10h reaches the fermentation end point of 75 DEG T;
s3, sterilizing the curd base material obtained in the step S2 (a plate type sterilizer is adopted for pasteurization, the sterilization temperature is 75 ℃ for 20S), cooling to 24 ℃, and filling to obtain the normal-temperature drinking natural cheese. The filling viscosity was 280 cp.
The viscosity of the product is 380cP after being placed at normal temperature for a period of time, and the product has little viscosity fluctuation and no phenomena of layering, whey precipitation and the like during being placed for 9 months at normal temperature.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 3.08 |
| Fat | 2.7 |
| Carbohydrate compound | 11.72 |
| Total solids content | 17.50 |
Example 4
The normal-temperature drinking natural cheese comprises the following raw material components in parts by weight:
the protein content of the non-antibiotic milk in the ingredients is 3.1 wt%, the fat content is 2.8 wt%, the lactose content is 3.0 wt%, and the titration acidity is less than or equal to 18 DEG T.
The preparation method comprises the following steps:
s1, uniformly mixing the antibiotic-free milk sterilized at 135 ℃ for 3S with white granulated sugar, starch, concentrated whey protein, pectin, gellan gum and agar, and stirring at a high speed of 65 ℃ for 20min to obtain a mixed solution;
s2, homogenizing the mixed solution obtained in the step S1 at 65 ℃, wherein the primary homogenizing pressure and the secondary homogenizing pressure are 230bar and 50bar respectively; sterilizing (pasteurizing at 92 deg.C for 6 min); cooling to 36 deg.C, adding edible essence, inoculating starter and rennin (the rennin is prepared into 1.5 wt% rennin water solution, and then adding 0.7g rennin water solution into per 100L of non-resistant milk) for fermenting, and reaching fermentation end point of 75 ° T for 8h to obtain curd base material;
s3, sterilizing the curd base material obtained in the step S2 (a plate type sterilizer is adopted for pasteurization, the sterilization temperature is 72 ℃ for 40S), cooling to 18 ℃, and filling to obtain the normal-temperature drinking type natural cheese. The filling viscosity was 260 cp.
The viscosity of the product is 380cP after being placed at normal temperature for a period of time, and the product has little viscosity fluctuation and no phenomena of layering, whey precipitation and the like during being placed for 9 months at normal temperature.
The basic indexes of the normal-temperature fermented milk prepared by the method are as follows:
| index (I) | Content% |
| Protein | 2.89 |
| Fat | 2.76 |
| Carbohydrate compound | 10.83 |
| Total solids content | 16.48 |
Comparative example 1
In the same way as example 1, the product is thicker and the cheese flavor is insufficient when the acidity is 80 DEG T after 6 hours of fermentation, except that the addition amount of the Lactobacillus bulgaricus and the Streptococcus thermophilus is 0.006%, the addition amount of the lactococcus lactis subsp. The filling viscosity is 420cp, and the viscosity returns to 510cp after the filling is placed;
comparative example 2
In the same way as in example 1, the product is thinner when the acidity is 70 DEG T after 16h fermentation, wherein the addition amount of only lactobacillus bulgaricus and streptococcus thermophilus is 0.002%, the addition amount of lactococcus lactis subsp. The filling viscosity is 180cp, and the viscosity returns to 200cp after the filling is placed;
comparative example 3
In the same way as in example 2, only the fermentation temperature is 42 ℃, the acidity reaches 70 DEG T after fermentation for 5 hours, the flavor of the cheese product is insufficient, the texture of the cheese product is thick, the filling viscosity is 429cp, and the viscosity returns to 503cp after standing;
comparative example 4
In the same way as example 2, only the adding amount of the rennin is 1.0g, the filling viscosity of the product is 143cp, the viscosity returns to 189cp after the product is placed, and the water precipitation and the layering phenomenon occur in the product within the shelf life.
Effect example 1
And (3) carrying out a heat preservation test on the yoghourt finished product, namely placing the yoghourt finished product at 25 ℃ and 37 ℃ for 1 month respectively, unpacking 3 bags of samples each time, and observing the state of the yoghourt. The yogurt was cut from the bottom and top, and the upper and lower layer viscosities were measured (measurement temperature: 25 ℃) by observing whether whey was deposited. The test results are given in table 1 below:
TABLE 1
As can be seen from the above results, after being left at 25 ℃ and 37 ℃ for 1 month, the products of the examples have no bleeding phenomenon in both the upper layer and the lower layer, and the difference in viscosity between the upper layer and the lower layer is small. The products of comparative examples 2 and 4 were too thin to measure viscosity and had significant whey separation at both the top and bottom.
Effect example 2
The sensory evaluation method comprises the following steps: 10 dairy researchers with relevant backgrounds were selected for sensory training and 5 of them were randomly selected as sensory assessors. The scoring criteria are shown in table 2 below:
TABLE 2 sensory evaluation criteria
Counting the scoring data of the sensory evaluator and taking an average value, adding the scores of all indexes to calculate a total score, wherein the higher the score is, the better the product quality is, and the determination result is shown in the following table 3:
TABLE 3
| Product numbering | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 3 |
| Flavor (I) and flavor (II) | 23 | 21 | 23 | 12 | 9 |
| Draining water | 22 | 23 | 22 | 23 | 20 |
| Texture of | 21 | 21 | 22 | 11 | 9 |
| Sweetness by acidity | 22 | 24 | 23 | 22 | 20 |
| Total score | 88 | 89 | 90 | 68 | 58 |
From the above results, examples 1, 2 and 3 had good flavor and texture; comparative examples 1 and 3 had too high a viscosity, poor texture, poor flowability, and insufficient flavor of natural cheese.
The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (10)
1. A preparation method of normal-temperature drinking type natural cheese is characterized in that the raw materials comprise the following components in percentage by mass: 5-8% of cane sugar, 1.0-1.3% of starch, 0.3-0.5% of concentrated whey protein, 0.42-0.94% of food additive, 0-0.1% of edible essence, 0.002-0.008% of leavening agent and the non-antibiotic milk which is complemented to 100%;
the preparation method comprises the following steps:
s1, uniformly mixing the pre-sterilized antibiotic-free milk with cane sugar, starch and food additives to obtain a mixed solution; the pre-sterilization is ultra-high temperature instant sterilization;
s2, homogenizing the mixed solution obtained in the step S1, sterilizing, cooling, adding edible essence, inoculating a starter and rennin, and fermenting to obtain a curd base material;
s3, sterilizing the curd base material obtained in the step S2, cooling and filling to obtain the natural cheese for drinking at normal temperature.
2. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein the non-antibiotic milk is cow milk, goat milk, or other animal milk used alone or mixed, wherein the mixed milk has a protein content of not less than 2.8 wt%, a lactose content of not less than 3.0 wt%, a non-fat milk Solid (SNF) content of not less than 8.1 wt%, and a titrating acidity of not more than 18 ° T, wherein the contents are mass percentages of the components in the non-antibiotic milk.
3. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein the food additive is a combination of pectin, agar and gellan gum, wherein the addition amount of pectin is 0.3-0.6%, the addition amount of agar is 0.1-0.3%, the addition amount of gellan gum is 0.02-0.04%, and the percentage is the percentage of each component in the total mass of the raw materials.
4. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein the pre-sterilization temperature in step S1 is 135-137 ℃ for 3-5S; and/or the mixing temperature is 65-70 ℃, and the mixing time is 20-30 min.
5. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein in step S2, the homogenization is a two-stage homogenization, the homogenization temperature is 65-70 ℃, the pressure of the first-stage homogenization in the two-stage homogenization is 200-250 bar, and the pressure of the second-stage homogenization is 30-80 bar; and/or the sterilization is pasteurization, a tubular sterilization mode is adopted, the sterilization temperature is 90-95 ℃, and the time is 3-7 min; and/or, the cooling is carried out until the temperature of the mixed solution is 30-37 ℃.
6. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein in step S2, the leavening agent is a combination of thermophilic bacteria and mesophilic bacteria, the thermophilic bacteria comprise lactobacillus bulgaricus and streptococcus thermophilus, the content of thermophilic bacteria is 0.001-0.005%, the mesophilic bacteria comprise lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris, the content of mesophilic bacteria is 0.001-0.003%, and the percentage is the percentage of each component in the total mass of the raw materials.
7. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein in step S2, the fermentation time is 7 to 10 hours, and the end point of the fermentation is that the acidity of the mixed solution reaches 70 to 80 ° T.
8. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein in step S2, the rennet is rennet and/or microbial rennet, and the rennet is added in a manner that the rennet is prepared as a 1-2 wt% rennet aqueous solution, and then 0.5-0.9 g of the rennet aqueous solution is added to 100L of the milk without antibiotics.
9. The method for preparing natural cheese for normal temperature drinking according to claim 1, wherein the step S3 is pasteurizing at 70-80 ℃ for 10-40S in a plate-type sterilizing manner; and/or, the cooling is to be carried out to 18-24 ℃.
10. An ambient drinkable natural cheese produced by the process for producing an ambient drinkable natural cheese according to any one of claims 1 to 9.
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