CN113519630A - High-temperature-resistant cheese and preparation method thereof - Google Patents

High-temperature-resistant cheese and preparation method thereof Download PDF

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Publication number
CN113519630A
CN113519630A CN202110812095.7A CN202110812095A CN113519630A CN 113519630 A CN113519630 A CN 113519630A CN 202110812095 A CN202110812095 A CN 202110812095A CN 113519630 A CN113519630 A CN 113519630A
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China
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temperature
cheese
preparation
curd
resistant cheese
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CN202110812095.7A
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Chinese (zh)
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李明雨
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Beijing Youduote Biotechnology Co ltd
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Beijing Youduote Biotechnology Co ltd
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Priority to CN202110812095.7A priority Critical patent/CN113519630A/en
Publication of CN113519630A publication Critical patent/CN113519630A/en
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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

Abstract

The invention relates to the technical field of dairy products, in particular to high-temperature-resistant cheese and a preparation method thereof, wherein the high-temperature-resistant cheese is not easy to deform at high temperature, has toughness and chewing property and strong cooking adaptability; the preparation method comprises the following steps: s1, pasteurizing raw milk, adjusting the temperature and the pH, adding rennin to perform curding, and adding a leaven in the period; s2, cutting the curd in the S1, and discharging whey; s3, filling the curdled milk particles obtained in the S2 into a mold, and squeezing to obtain a coagulum; s4, resetting the coagulum into the whey discharged from S2 and thermally cooking; and S5, drying, salting and refrigerating the coagulum obtained in the step S4 to obtain the high-temperature-resistant cheese.

Description

High-temperature-resistant cheese and preparation method thereof
Technical Field
The invention relates to the technical field of dairy products, in particular to high-temperature-resistant cheese and a preparation method thereof.
Background
Cheese, also called cheese and cheese, contains rich nutritional ingredients such as protein, calcium, fat, phosphorus, vitamins and the like, is a high-nutrition dairy product, has a long eating history and various varieties, and plays a very important role in the world dairy field.
In recent years, along with the attention of consumers to health and nutrition, the nutritional value of cheese is gradually known, and together with the development of fast food and western food, the processed cheese with improved taste in the market permeates the market of children of low ages, the acceptance degree of cheese by Chinese people is accelerated, the consumption habit of cheese is greatly cultivated, and the cheese as a high-end product gradually enters the daily life of people.
The taste of the cheese is greatly different due to different types, process differences and maturation periods, the cheese is also diversified and has eating scenes, and the cheese can not be heated for several minutes from instant eating, dinning and leisure entertainment, but can be melted all the time, and is easy to change at high temperature, and poor in toughness and chewing strength.
Disclosure of Invention
In order to solve the technical problems, the invention provides the high-temperature resistant cheese which is not easy to deform at high temperature, keeps toughness and chewiness, can be directly used for traditional Chinese cooking modes such as barbecue, frying and the like and can be used as a substitute of meat, and the preparation method thereof.
The invention relates to high-temperature-resistant cheese and a preparation method thereof, wherein the preparation method comprises the following steps:
s1, pasteurizing raw milk, adjusting the temperature and the pH, adding rennin to perform curding, and adding a leaven in the period;
s2, cutting the curd in the S1, and discharging whey;
s3, filling the curdled milk particles obtained in the S2 into a mold, and squeezing to obtain a coagulum;
s4, resetting the coagulum into the whey discharged from S2 and thermally cooking;
and S5, drying, salting and refrigerating the coagulum obtained in the step S4 to obtain the high-temperature-resistant cheese.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step of adjusting the temperature of the milk in the step S1 to 29-38 ℃, and adjusting the pH to 6.2-6.6.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S1 that the additive can be calcium chloride and a leavening agent, and the recommended addition amount of the calcium chloride is 100-150 g/t.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S1 that the recommended addition amount of the rennet is 35-40 g/t, the rennet is pre-dissolved, the rennet is rapidly stirred to be uniform after being added, then the rennet is reversely stirred to stop the rotation of the feed liquid, and a standing and curding procedure is carried out.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S1 of coagulating for about half an hour, wherein the longer the coagulating time is, the higher the water content of the finally obtained product is, and the softer the texture of the product is.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S2 that the cutting size of the curdled milk is determined according to the requirement and is recommended to be cut into 1cm3Left and right cubes.
The high-temperature-resistant cheese and the preparation method thereof are characterized by further comprising the step of cutting curd in the step S2, and then recommending to slowly heat to 40-45 ℃ for intermittent stirring.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S3 that the curd needs to be pressed under the load of 7kg weight added to 1kg of curd, the pressing time is recommended to be more than 1h, and the curd is obtained by turning over every 15-20 min.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S4 that the hot boiling temperature is 90-95 ℃, the hot boiling time is determined according to the clot state, and is recommended to be 1h, and bottom sticking is avoided in the hot boiling time.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S5 of salt dipping, wherein salt is coated on the surface of the curd or the curd is dipped in salt water, and the amount of the salt or the concentration of the salt water depends on the taste of the final product.
Compared with the prior art, the invention has the beneficial effects that: the cheese has the characteristic of difficult deformation at high temperature, has the toughness and the chewing strength, is suitable for the traditional Chinese cooking modes such as barbecue, frying and the like, and provides a new choice for the dairy product market and the catering market in China.
Drawings
FIG. 1 is a commercial cheese product;
FIG. 2 shows a commercial cheese after heating at 150 ℃;
FIG. 3 shows the cheese after being heated at 150 ℃ after being wrapped with flour;
FIG. 4 shows the cheese obtained according to the present invention after heating at 150 ℃.
Detailed Description
The following detailed description of embodiments of the present invention is provided in connection with the accompanying drawings and examples. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The invention relates to high-temperature-resistant cheese and a preparation method thereof, wherein the preparation method comprises the following steps:
s1, pasteurizing raw milk, adjusting the temperature and the pH, adding rennin to perform curding, and adding a leaven in the period;
s2, cutting the curd in the S1, and discharging whey;
s3, filling the curdled milk particles obtained in the S2 into a mold, and squeezing to obtain a coagulum;
s4, resetting the coagulum into the whey discharged from S2 and thermally cooking;
s5, drying, salting and refrigerating the coagulum obtained in the step S4 to obtain high-temperature-resistant cheese; the cheese has the characteristic of difficult deformation at high temperature, has the toughness and the chewing strength, is suitable for the traditional Chinese cooking modes such as barbecue, frying and the like, and provides a new choice for the dairy product market and the catering market in China.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step of adjusting the temperature of the milk in the step S1 to 29-38 ℃, and adjusting the pH to 6.2-6.6.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S1 that the additive can be calcium chloride and a leavening agent, and the recommended addition amount of the calcium chloride is 100-150 g/t.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S1 that the recommended addition amount of the rennet is 35-40 g/t, the rennet is pre-dissolved, the rennet is rapidly stirred to be uniform after being added, then the rennet is reversely stirred to stop the rotation of the feed liquid, and a standing and curding procedure is carried out.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S1 of coagulating for about half an hour, wherein the longer the coagulating time is, the higher the water content of the finally obtained product is, and the softer the texture of the product is.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S2 that the cutting size of the curdled milk is determined according to the requirement and is recommended to be cut into 1cm3Left and right cubes.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step of cutting curd in step S2, and then recommending to slowly raise the temperature to 40-45 ℃ for intermittent stirring.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S3 that the curd needs to be pressed under the load of 7kg weight added to 1kg of curd, the pressing time is recommended to be more than 1h, and the curd is obtained by turning over every 15-20 min.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S4 that the hot boiling temperature is 90-95 ℃, the hot boiling time is determined according to the clot state, and is recommended to be 1h, and bottom sticking is avoided in the hot boiling time.
The high-temperature-resistant cheese and the preparation method thereof further comprise the step S5 of salt dipping, wherein salt is coated on the surface of the curd or the curd is dipped in salt water, and the amount of the salt or the concentration of the salt water depends on the taste of the final product.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The rennet used in the examples described below is preferably from the SACCO group of Italy, the Colerily brand, and the starter is preferably from the milk research centre of Italy, the CSL, and, if not specified, other reagents and starting materials are commercially available.
The addition amount of all the components of the invention does not exceed the range specified by the national standard.
Example 1:
the preparation method of the high-temperature-resistant cheese comprises the following steps:
s1 pasteurizing raw milk for 72 deg.C for 15S, cooling to 33 deg.C, adjusting pH to 6.3 with lactic acid, adding pre-dissolved chymosin (with addition of 35g/t), rapidly stirring, standing, and coagulating for 30 min;
s2 cutting the curd in S1 into cubes with the size of about 1cm3, standing for 5min, slowly stirring for 10 min, slowly heating to 40 ℃, standing for 30min, and intermittently stirring;
s3, discharging whey, putting the curdled milk into a die, pressing the curdled milk for 1h, adding 7kg of weight to each kg of the curdled milk, and turning over every 15min to obtain the curdled milk;
s4, heating whey to 94 ℃, adding the squeezed curd, and boiling for 1h to avoid bottom sticking;
s5 taking the coagulum obtained in S4 out, naturally cooling and drying at room temperature, coating salt on both sides of the coagulum, wherein the salt content of the product is 3%, and refrigerating for 2 days for eating.
Example 2:
the preparation method of the high-temperature-resistant cheese comprises the following steps:
s1, heating the commercial pasteurized fresh milk to 33 ℃, adding a leavening agent (the inoculation amount is 2D/ton), preserving heat, standing for 2 hours, adjusting the pH value to 6.35 by using citric acid, adding pre-dissolved rennin (the addition amount is 40 g/ton), quickly stirring uniformly, standing, and curdling for 30 minutes;
s2 cutting the curd in S1 to a size of 3cm3Slowly stirring the left cube and the right cube, standing for 3min, cutting and stirring for 3min again, slowly heating to 43 ℃, and intermittently stirring for 40 min;
s3, discharging whey, putting the curdled milk into a die, pressing for 1.5h, pressing by a longitudinal press, and turning once every 15min during the pressing at a pressure of 2-2.5Bar to obtain curdled milk;
s4, heating whey to 90 ℃, adding the squeezed curd, and boiling for 1.5h to avoid bottom sticking;
s5 taking out the coagulum obtained in S4, naturally cooling and drying at room temperature, and then soaking in 4 deg.C saline (12% NaCl) for 12h to obtain the final product.
As shown in fig. 1 to 4, fig. 1 is a commercial cheese product; FIG. 2 shows a commercial cheese heated at 150 ℃; FIG. 3 shows the cheese after being heated at 150 ℃ after being wrapped with flour; FIG. 4 shows the cheese obtained according to the present invention after heating at 150 ℃. It can be seen from the above illustration that, by high temperature cooking such as frying, the cheese product on the market is heated to melt and draw (see fig. 1 to 2), if there is a need for heating, flour or the like is wrapped on the cheese product to maintain its shape (see fig. 3), and the cheese obtained by the present invention still maintains its original shape (see fig. 4) at high temperature and has toughness and chewiness. Therefore, the high-temperature resistant cheese is different from common cheese, can be directly used for traditional Chinese cooking modes such as barbecue, frying and the like, or can be used as a substitute of meat, and more novel eating scenes can be excavated.
The high temperature resistant cheese and the preparation method thereof provided by the invention are described in detail above. The specific embodiments are provided only for the understanding of the method of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements, etc. made within the spirit and principle of the present invention should be included in the scope of the present invention.

Claims (10)

1. The high-temperature-resistant cheese and the preparation method thereof are characterized by comprising the following steps:
s1, pasteurizing raw milk, adjusting the temperature and the pH, adding rennin to perform curding, and adding a leaven in the period;
s2, cutting the curd in the S1, and discharging whey;
s3, filling the curdled milk particles obtained in the S2 into a mold, and squeezing to obtain a coagulum;
s4, resetting the coagulum into the whey discharged from S2 and thermally cooking;
and S5, drying, salting and refrigerating the coagulum obtained in the step S4 to obtain the high-temperature-resistant cheese.
2. The high-temperature-resistant cheese and the preparation method thereof according to claim 1, wherein the milk obtained in the step S1 is subjected to temperature adjustment to 29-38 ℃ and pH adjustment to 6.2-6.6.
3. The high-temperature-resistant cheese and the preparation method thereof according to claim 1, wherein the method further comprises step S1, wherein the additive is selected from calcium chloride and a leavening agent, and the recommended addition amount of the calcium chloride is 100-150 g/t.
4. The high-temperature-resistant cheese and the preparation method thereof according to claim 1, wherein the recommended addition amount of the rennet in the step S1 is 35-40 g/t, the rennet is pre-dissolved, the rennet is rapidly stirred to be uniform after being added, then the solution is reversely stirred to stop rotating, and the process of standing and curdling is carried out.
5. The high temperature-resistant cheese and process of claim 1, further comprising a step of coagulating at step S1 for an optimal time of about half an hour, wherein the longer the time for coagulating, the higher the moisture content of the final product and the softer the texture of the product.
6. The high temperature-resistant cheese and the process for producing the same according to claim 1, further comprising the step of cutting the curd into pieces of 1cm, preferably 1cm, according to the requirement in the step of S23Left and right cubes.
7. The high temperature resistant cheese and the preparation method thereof according to claim 1, further comprising the step of cutting curd in step S2, and then preferably slowly raising the temperature to 40-45 ℃ with intermittent stirring.
8. The high temperature resistant cheese and the preparation method thereof according to claim 1, further comprising the step of pressing the curd in step S3 with a load of 7kg per 1kg of the curd, wherein the pressing time is preferably 1 hour or more, and the curd is obtained by turning over every 15-20 min.
9. The high temperature resistant cheese and the preparation method thereof according to claim 1, further comprising the step of S4, wherein the cooking temperature is 90-95 ℃, the cooking time is 1h depending on the curd state, and the bottom sticking is avoided.
10. The cheese of claim 1, further comprising step S5, wherein the salt soaking is performed by coating salt on the surface of the curd, or by salt soaking, and the amount of salt or the concentration of salt is determined according to the taste of the final product.
CN202110812095.7A 2021-07-19 2021-07-19 High-temperature-resistant cheese and preparation method thereof Pending CN113519630A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113170821A (en) * 2021-05-28 2021-07-27 妙可蓝多(吉林)乳品科技有限公司 Preparation method of fried and baked cheese and cheese prepared by preparation method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012110343A (en) * 2012-02-08 2012-06-14 Snow Brand Milk Products Co Ltd Method for manufacturing fibrous cheese
CN107518081A (en) * 2017-08-18 2017-12-29 黑龙江飞鹤乳业有限公司 A kind of cheese of the suitable Chinese way of cooking and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012110343A (en) * 2012-02-08 2012-06-14 Snow Brand Milk Products Co Ltd Method for manufacturing fibrous cheese
CN107518081A (en) * 2017-08-18 2017-12-29 黑龙江飞鹤乳业有限公司 A kind of cheese of the suitable Chinese way of cooking and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
马玲;王红艳;车甜甜;李志刚;: "乳清在奶酪制作中的应用", 乳业科学与技术, no. 02, pages 7 - 11 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113170821A (en) * 2021-05-28 2021-07-27 妙可蓝多(吉林)乳品科技有限公司 Preparation method of fried and baked cheese and cheese prepared by preparation method

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