CN111493154B - Processing method of high-quality milk cake - Google Patents
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- CN111493154B CN111493154B CN202010321812.1A CN202010321812A CN111493154B CN 111493154 B CN111493154 B CN 111493154B CN 202010321812 A CN202010321812 A CN 202010321812A CN 111493154 B CN111493154 B CN 111493154B
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Images
Classifications
-
- 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
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/173—Reuteri
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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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 processing method of a high-quality milk cake, which comprises the following steps: and (3) fermenting: inoculating a direct vat set starter into the pasteurized and cooled raw milk, uniformly stirring, and fermenting to a final pH value of 4.7-5.0 to obtain liquid fermented milk; heating in step (2) to form curd: heating the liquid fermented milk to promote milk coagulation, and discharging whey to obtain milk clot; and (3) filtering: filtering the milk curds with gauze to discharge whey; and (4) press forming: wrapping the milk clot with gauze, and pressing to obtain milk cake. According to the invention, the starter with good fermentation performance is prepared, raw milk is fermented, and then the starter is heated and kept at a temperature, so that milk clotting is promoted, the color and the texture of the milk cake are improved, and the contents of diacetyl, free amino acid and protein peptide are increased, so that the flavor, the texture and the biological value of the milk cake are improved.
Description
Technical Field
The invention relates to the field of dairy product processing, in particular to a processing method of a high-quality dairy cake.
Background
The milk cake is a national traditional acid curd product in Yi nationality and Shannan area, has a history of 600 years from now, has milky appearance, is rich in protein, amino acid, calcium, phosphorus, zinc and other microelements required by human body, is rich in nutrition and unique in flavor, is prepared by utilizing the principle that milk protein is coagulated and precipitated when meeting acid, and then is subjected to compression molding in a mold. The traditional preparation process of the milk cake mainly comprises the steps of boiling and sterilizing the fresh milk with impurities removed, then adding the naturally fermented acid whey (pH is less than 3.2) according to a proper proportion under the condition of high temperature (85-90 ℃), heating and acid-condensing to form blocks, discharging the whey, and finally pressing and forming to obtain the milk cake. The conventional process has the following disadvantages: traditional milk cakes promote curd through high temperature and low acid, so that the milk cakes are harder in texture, dark in color, damaged in vitamins and lost in nutrients; the traditional lactic acid bacteria of the milk cake have few fermentation, free amino acid and other components which are easy to digest and absorb by human bodies are few, and the bioactive polypeptide can not be released. In addition, the heating temperature, the acidity of the acid water and the components are not standardized, and the added natural fermentation acid whey has complex microorganism composition, so that the quality and the sanitation of the milk cake are difficult to control, thereby preventing the development of the milk cake industry.
Aiming at the problems existing in the current milk cake production, china patent 201310663535.2 (CN 104322703A) discloses a processing method for industrially producing milk cakes, which comprises the steps of fermenting raw milk for 2 hours by inoculating a fermenting agent, adding Danish chymosin to curd for 45-65 minutes to obtain milk clots, cutting, discharging whey, filtering and then compacting to obtain milk cakes, thus being beneficial to industrial production, but the cost of the milk cakes is increased, meanwhile, the milk cakes formed by enzyme procoagulant gel have larger pores, particularly, severe shrinkage can occur at a higher temperature, the formed net structure is also non-uniform, the hot processing performance of the product is poor, the hot processing eating is not facilitated, and the special flavor of the acid milk cakes is lost.
In order to solve the problems of the prior art of the dairy cake, the invention provides a processing method of a high-quality dairy cake, which is characterized in that lactobacillus with good fermentation characteristics is added for fermentation to improve nutrition of the dairy cake, the acidity and the curd temperature of fermentation are controlled, the quality stability of the product is ensured, and the standardized and industrialized processing of the dairy cake is facilitated.
Disclosure of Invention
Aiming at the problems existing in the existing milk cake processing technology, the invention aims to provide a processing method of a high-quality milk cake, namely, a starter is added with a starter with good fermentation characteristics to ferment raw milk, and when the milk cake is fermented to set acidity, chymosin is not needed to be added, and the milk cake is directly heated to promote milk clotting, so that the method of adding natural fermented whey curd to obtain curd particles under the high-temperature condition in the existing technology is replaced, the flavor and biological value of the milk cake are improved, the texture of the milk cake is improved, the quality stability of the product is ensured, and standardized processing is facilitated.
In order to solve the technical problems, the technical scheme of the invention is as follows: a processing method of a high-quality milk cake, which comprises the following steps:
and (3) fermenting: inoculating the direct-vat starter into the pasteurized and cooled raw milk, uniformly stirring, and fermenting until the pH value is 4.7-5.0 to obtain liquid fermented milk, wherein the fermented milk is still in a flocculent liquid state, and the coagulation state of the fermented milk is obviously different from that of the fermented milk and yoghurt.
Heating in step (2) to form curd: heating the liquid fermented milk to promote milk coagulation, and discharging whey to obtain milk gel; the latex gel can form a whole block, is soft, flexible and stable in structure, and is beneficial to press forming of the milk cake, so that the texture of the milk cake is improved;
and (3) filtering: filtering the milk curds with gauze to discharge whey;
and (4) press forming: wrapping the milk clot with gauze, and pressing to obtain milk cake.
Preferably, the liquid fermented milk in the step (2) is heated to 60-70 ℃ for 25-30min.
Preferably, the strain in the direct vat set starter is compounded by lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and streptococcus thermophilus, wherein the lactobacillus acidophilus and the lactobacillus reuteri are separated from acid whey for producing milk fans and milk cakes.
As a further preferable aspect, the preparation process of the direct vat set starter is as follows: the activated lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and streptococcus thermophilus bacterial liquid are compounded according to the volume ratio of 1-2:1-2:1:1 (the bacterial strain is activated to 3 rd generation and the number of the viable bacteria is more than 10) 8 And (3) compounding cfu/mL according to the volume ratio), centrifuging the bacterial liquid, removing supernatant, flushing with PBS buffer solution, adding a freeze-drying protective agent, and freeze-drying.
Preferably, the starter is used in step (1) in an inoculum size of 0.2-0.3% (wt/wt) and the fermentation temperature is 41-43 ℃.
Preferably, the pressure forming pressure in the step (4) is 6.0 to 6.5Kpa (N/m 2 ) The time is 4-6 h.
The invention screens out 2 strains of lactobacillus with better acid production and protein degradation performance from lactobacillus whey used in milk fan and milk cake production and is separated and identified: lactobacillus acidophilus and lactobacillus reuteri, with the cic strain: lactobacillus bulgaricus and streptococcus thermophilus are compounded to prepare the starter. Wherein lactobacillus acidophilus has better acid-producing ability, and the pH change is 2.37 after fermentation for 8 hours; the lactobacillus reuteri has better cell self-solubility and protein degradation capability, the 24h cell self-solubility is 31.37%, and the protein peptide content in the fermented milk is 2.19mg/mL. Activating until the generation 3 and the number of viable bacteria is more than 10 8 cfu/mL of lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and streptococcus thermophilus bacterial liquid are compounded according to the volume ratio of 1-2:1-2:1:1The fermenting agent prepared by the combination has short fermentation time, can reach the fermentation end point in 3.3-4 hours, and can not inhibit the growth of four strains. The early streptococcus thermophilus and lactobacillus acidophilus enter the growth log phase, ferment to produce acid, provide nutrient substances (peptide and amino acid) required by growth for the lactobacillus bulgaricus and lactobacillus reuteri, and enter the growth log phase for the later lactobacillus bulgaricus and lactobacillus reuteri, so that proteolysis is accelerated. The fermentation rate is improved, the fermentation time is shortened, the hydrolysis of protein is promoted, and the content of micromolecular substances is improved. And the content of the protein and the protein peptide of the milk cake prepared by the starter is higher than that of the commercially available milk cake and the traditional sour milk cake.
In the method, the preferred fermentation end point is pH 4.7-5.0, at this time, pH is close to isoelectric point of casein, casein particles are rearranged and aggregated to form a protein gel structure, but fermented milk is still flocculent liquid, casein is coagulated by heating, whey is discharged, and after heat treatment, the whey protein is denatured, and the denatured whey protein participates in forming a network structure, so that the cross-linking between proteins is increased, and further the viscosity and water retention of milk curds are increased. Furthermore, unlike enzymatic hydrolysis of casein micelles, acid-promoted gelation not only directly results in breakdown of the hair layer formed by casein, but also results in disintegration of the core of the micelle, such as micellar calcium phosphate and other casein molecules, with more thorough hydrolysis to form more small molecule peptides.
The pH alone in the process of the present invention is not successful in forming a dairy cake and proper temperature matching of the heated curd is necessary. The heating temperature is preferably 60-70deg.C for 25-30min. The key factor that the invention has not successfully made the milk cake in the early stage of the experiment is that the proper heating temperature is not found. If the temperature is higher than 80 ℃ like the traditional process, the liquid fermented milk is in the form of flocculated milk particles, the curd particles cannot be pressed into blocks, and the milk cakes cannot be pressed into shapes. If heated to below 60 ℃, the milk particles are soft and flocculated, whey cannot be removed in the pressing process, and the milk cakes cannot be pressed and formed. It was found by accident that the milk cake could be successfully prepared by controlling the heating temperature within the range of 60 to 70 ℃.
The invention prepares the milk clot by utilizing the acid gelation promotion principle that casein is heated, condensed and contracted near the isoelectric point to discharge whey, and the casein has almost no hydrophobic interaction at a lower heating temperature, which allows more bonds to be formed between casein micelles and casein in the whey, so that less rearrangement phenomenon exists during gel formation, a whole milk gel can be formed, and the milk gel is soft, flexible, stable in structure and favorable for compression molding of milk cakes. Unlike conventional acid-gelation at high temperature (85-90 ℃), the higher the thermal denaturation degree of high Wen Xiaru albumin, the denatured whey protein can affect aggregation among casein molecules, so that acting force among casein molecules after cheese formation is smaller, whey is difficult to discharge, gaps become larger, protein density is continuously reduced, pores become larger and nonuniform in size, a structure becomes loose, granular milk gel is formed, and finally cohesiveness and chewiness of a milk cake are reduced, and hardness value is increased.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the invention, lactic acid bacteria with good fermentation characteristics are added to ferment raw milk to produce acid as an acid coagulant, so that the method for adding natural fermentation acid whey curd in the prior art is replaced, the bad peculiar smell (alcohol taste and sour-decay taste) caused by adding natural fermentation acid whey is avoided, the stability of the milk cake quality is ensured, and standardized processing is facilitated.
(2) Compared with the prior art, the invention can form a whole milk gel at a lower temperature of 60-70 ℃, has softness, toughness and stable structure, is beneficial to the compression molding of milk cakes, thereby improving the texture of the milk cakes, and is different from the prior art that the milk cakes form granular milk gel at a high temperature of 85-90 ℃, and the pressed milk cakes have the advantages of uneven texture, low cohesiveness and chewing property and larger hardness value.
(3) Compared with the prior art, the lactic acid bacteria added in the invention can secrete exoproteases and peptidases such as endopeptidase, dipeptidase and amino acid enzyme in the fermentation process, and the exoproteases and the peptidases can hydrolyze milk proteins to different degrees to release bioactive peptides, so that the contents of small molecular substances such as free amino acids, protein peptides and the like in milk cakes are improved, the digestion and the absorption of human bodies are promoted, and the biological value of the milk cakes is further improved.
Drawings
FIG. 1 is a flow chart of a processing process of a conventional sour milk cake and a novel milk cake, in which
Representing a key process point.
Detailed Description
In order to make the technical solution of the present invention better understood by those skilled in the art, the following description of the technical solution of the present invention is given by way of example and illustration only, and should not be construed as limiting the scope of the present invention in any way.
The streptococcus thermophilus and the lactobacillus bulgaricus adopted in the following examples are CICC strains and are purchased from China industry microbiological culture Collection center. The lactobacillus acidophilus and lactobacillus reuteri are separated and identified from the acid whey, and the separation and identification processes are as follows:
1. separation, purification and preliminary identification of lactic acid bacteria: placing a proper amount of acid whey sample into physiological saline with the mass fraction of 0.9% for 10 times gradient dilution, culturing microorganisms by adopting a pouring method, separating and purifying 3 times according to colony morphological characteristics, selecting single colonies, culturing in MRS culture solution for 24 hours, performing gram staining microscopic examination, catalase experiment and culture solution pH value measurement, determining pure strain, and placing gram positive and catalase negative strains in an ultralow temperature refrigerator at-80 ℃ for preservation.
2. Identification of the lactobacillus 16SrRNA sequence: the separated and purified lactobacillus is identified by a 16SrRNA gene sequence analysis method, a PCR product is sent to two-way sequencing carried out by Shanghai Meiji biological medicine science and technology Co., ltd, after the sequence is obtained, the SeqMan software is used for carrying out sequence splicing to obtain an effective sequence of about 1500bp, a NCBI (www.ncbi.nlm.gov/blast /) website is logged in, homology analysis and sequence comparison are carried out, and the lactobacillus acidophilus and the lactobacillus reuteri are identified.
Lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and Streptococcus thermophilus are fermented according to the following four combinations to prepare novel milk cake, and the best strain combination is determined by comparing the effects of different strain combinations on acid production and on milk cake yield and sensory evaluation. Combination of strains: i: lactobacillus bulgaricus, streptococcus thermophilus: 1:1; combination II: lactobacillus acidophilus and Lactobacillus reuteri: 1:1; combination III: lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus reuteri: 1:1:1:1; combination IV: lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus reuteri: 1:1:2:2.
Example 1
The embodiment provides a processing method of a high-quality milk cake, which comprises the following specific steps:
1. preparation of the starter
Lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and Streptococcus thermophilus are inoculated into MRS liquid culture medium sterilized and cooled to 37-42 ℃ according to an inoculum size of 2% (v/v), and cultured at 37 ℃ for 20-24h until the lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and Streptococcus thermophilus are activated to 3 rd generation. Activating until the generation 3 and the number of viable bacteria is more than 10 8 cfu/mL of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus reuteri bacterial liquid are compounded according to the volume ratio of 1:1:1-2:1-2, the bacterial liquid is placed in a sterile centrifuge tube, centrifuged at 4000rpm and 4 ℃ for 15min, the supernatant is removed, the supernatant is washed 3 times by PBS buffer solution with pH of 7.0, and freeze-drying (1.5-3 MPa, -50 ℃) is carried out after the freeze-drying protective agent is added, so that the direct-throwing starter is prepared.
2. Sterilizing raw milk: selecting 5L of fresh cow milk conforming to GB-19301, filtering, removing impurities, performing pasteurization (85 ℃ for 15 min), and cooling to 38-42 ℃;
3. inoculating a starter: adding 0.2% (wt/wt) of starter into the sterilized and cooled raw milk, and stirring uniformly;
4. fermentation: fermenting the inoculated raw milk at 42+/-1 ℃;
5. heating to form curd: stopping fermentation when the final acidity of the fermented milk is pH5.0, standing the fermented milk at 60deg.C for 30min to coagulate casein, and discharging whey;
6. and (3) filtering: filtering the milk curds with gauze to discharge whey;
7. and (5) press forming: the curd block was wrapped with gauze after filtration at 6.5Kpa (N/m 2 ) Pressing for 5h under pressure to finally obtain the novel milk cake.
Example 2
1. Preparation of the starter
The preparation of the starter was carried out as in example 1.
2. Sterilizing raw milk by using 20L of fresh cow milk conforming to GB-19301, filtering, removing impurities, performing pasteurization (85 ℃ for 15 min), and cooling to 38-42 ℃;
3. inoculating a starter: adding 0.3% (wt/wt) of starter into the sterilized and cooled raw milk, and stirring uniformly;
4. fermentation: fermenting the inoculated raw milk at 42+/-1 ℃;
5. heating to form curd: stopping fermentation when the final acidity of the fermented milk is pH4.8, standing the fermented milk at 60deg.C for 30min to coagulate casein, and discharging whey;
6. and (3) filtering: filtering the milk curds with gauze to discharge whey;
7. and (5) press forming: the curd block was wrapped with gauze after filtration at 6.5Kpa (N/m 2 ) Pressing for 4 hours under pressure to finally obtain the novel milk cake.
Example 3
1. Preparation of the starter
The preparation of the starter was carried out as in example 1.
2. Sterilizing raw milk by using 20L of fresh cow milk conforming to GB-19301, filtering, removing impurities, performing pasteurization (85 ℃ for 15 min), and cooling to 38-42 ℃;
3. inoculating a starter: adding 0.3% (wt/wt) of starter into the sterilized and cooled raw milk, and stirring uniformly;
4. fermentation: fermenting the inoculated raw milk at 42+/-1 ℃;
5. heating to form curd: stopping fermentation when the final acidity of the fermented milk is pH4.7, standing the fermented milk at 70deg.C for 25min to coagulate casein, and discharging whey;
6. and (3) filtering: filtering the milk curds with gauze to discharge whey;
7. and (5) press forming: the curd block was wrapped with gauze after filtration at 6Kpa (N/m 2 ) Pressing for 6h under pressure to finally obtain the novel milk cake.
Comparative example 1 (traditional acid milk cake)
1. Sterilizing raw milk: selecting 20L of fresh cow milk conforming to GB-19301, filtering, removing impurities, and performing pasteurization (85 ℃ for 15 min);
2. acid water is added for curd: adding natural fermented acid whey into sterilized raw milk, maintaining at 85-90deg.C for 5min to coagulate casein to form curd particles, and discharging whey;
3. and (3) filtering: filtering the milk curds with gauze to discharge whey;
4. and (5) press forming: the curd particles were filtered through gauze and then wrapped at 6.5Kpa (N/m 2 ) Pressing for 5h under pressure to finally obtain the novel milk cake.
Test example 1
In this test example, the dairy cake prepared in examples 1, 2 and 3 was subjected to sensory index detection with commercially available dairy cake and conventional sour water dairy cake, and the test results are shown in table 1.
Table 1: sensory evaluation table of the example 1, 2, 3 and traditional sour cream cake and commercially available cream cake
| Index and average score | Commercially available milk cake | Example 1 | Example 2 | Example 3 | Traditional sour milk cake |
| Taste and smell (50 minutes) | 44 | 47 | 45 | 47 | 42 |
| Tissue state (40 points) | 35 | 38 | 37 | 36 | 34 |
| Color (10 min) | 7 | 8 | 9 | 9 | 6 |
| Total score | 86 | 94 | 91 | 92 | 82 |
Note that: the traditional acid water cake is obtained by processing the traditional cake according to experiments, and the commercially available cake is purchased from Eryuan county in Yunnan Dazhou.
The sensory evaluation proves that the milk cake processed by the method provided by the invention has improved flavor, tissue state and color.
Test example 2
In the test example, the physical and chemical indexes of the dairy cake prepared in the examples 1, 2 and 3, the traditional acid water dairy cake and the commercial dairy cake are detected, and the basic physical and chemical indexes are measured as follows: measuring the moisture content of the milk cake by adopting an oven normal pressure drying method; determining fat content with reference to GB 5413.3-2010; determining protein content with reference to GB 5009.5-2010; ash content was determined with reference to GB 5009.4-2010; measuring the color of the milk cake by adopting a CR-400/410 color difference meter; the polypeptide content and diacetyl content were determined 3 times per set of experiments using a standard curve method using an ultraviolet spectrophotometer, and the test results are shown in table 2.
Table 2: physical and chemical indicators of the example 1, 2, 3 and traditional acid water cake and commercially available cake
As can be seen from the physical and chemical index detection results in Table 2, the brightness value of the dairy cake provided by the invention is higher than that of commercial dairy cakes and traditional sour water dairy cakes, the yellowness value and the redness value are relatively low, and the overall dairy cake is milky and uniform in color; the diacetyl content is improved, and the milk cake is endowed with milk flavor; the protein content and the protein peptide content are higher than those of the commercial milk cakes and the traditional acid water milk cakes, so that the human functional active substances are provided. The method can improve texture and flavor of milk cake, and improve nutrition quality.
Test example 3
The test example adopts a TA.XT.plus texture tester to test TPA parameters, and the cheesecake prepared in examples 1, 2 and 3, the traditional acid water cheesecake and the commercially available cheesecake are subjected to TPA parameter detection, and the test results are shown in Table 3.
Table 3: examples 1, 2, 3, and conventional acid water patties and commercially available patties.
As can be seen from the test results in table 3, the method provided by the present study significantly improves the elasticity, cohesiveness and chewiness of the milk cake, reduces the hardness value, and gives the milk cake good texture and taste.
Test example 4
The free amino acid content of the dairy cake prepared in examples 1, 2 and 3 was measured with a conventional acid water dairy cake and a commercially available dairy cake according to GB/T5009.124-2003 by using an automatic amino acid analyzer, and the measurement results are shown in Table 4.
Table 4: examples 1, 2, 3 free amino acid content tables of the cream cake and conventional sour cream cake and commercially available cream cake
As shown by the detection result, the method provided by the research obviously improves the content of free amino acid in the milk cake, and the lactobacillus fermentation decomposes protein into peptide with small molecular weight and free amino acid, thereby being more beneficial to digestion and absorption of human bodies; in addition, the free amino acid is used as a non-volatile flavor substance in the milk cake, so that the taste of the milk cake can be improved.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explanation of the principles of the present invention and are in no way limiting of the invention. Accordingly, any modification, equivalent replacement, improvement, etc. made without departing from the spirit and scope of the present invention should be included in the scope of the present invention. Furthermore, the appended claims are intended to cover all such changes and modifications that fall within the scope and boundary of the appended claims, or equivalents of such scope and boundary.
Claims (1)
1. A processing method of a high-quality milk cake, which is characterized by comprising the following steps:
and (3) fermenting: inoculating a direct vat set starter into the pasteurized and cooled raw milk, uniformly stirring, and fermenting until the pH value is 4.8-5.0 to obtain liquid fermented milk; the inoculation amount of the starter is 0.2-0.3%, and the fermentation temperature is 41-43 ℃;
heating in step (2) to form curd: heating the liquid fermented milk to promote milk coagulation, and discharging whey to obtain milk clot; heating the liquid fermented milk to 60-70deg.C for 25-30min;
and (3) filtering: filtering the milk curds with gauze to discharge whey;
and (4) press forming: wrapping the milk clot with gauze, and pressing to obtain milk cake; the pressure of the compression molding is 6.0-6.5 Kpa, and the time is 4-6 h;
the strain in the direct vat set starter is compounded by lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and streptococcus thermophilus, wherein the lactobacillus acidophilus and the lactobacillus reuteri are separated from acid whey for producing milk fans and milk cakes;
the preparation process of the direct vat set starter is as follows: activated lactobacillus acidophilus, lactobacillus reuteri, lactobacillus bulgaricus and streptococcus thermophilus are compounded according to the volume ratio of 2:2:1:1, the bacterial liquid is centrifuged to remove supernatant, the supernatant is washed by PBS buffer solution, and freeze-drying is carried out after adding into freeze-drying protective agent.
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