CN114586852A - Cheese and preparation method thereof - Google Patents
Cheese and preparation method thereof Download PDFInfo
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- CN114586852A CN114586852A CN202210278774.5A CN202210278774A CN114586852A CN 114586852 A CN114586852 A CN 114586852A CN 202210278774 A CN202210278774 A CN 202210278774A CN 114586852 A CN114586852 A CN 114586852A
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- cheese
- parts
- fresh
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- mass
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 126
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000005018 casein Substances 0.000 claims abstract description 33
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000021240 caseins Nutrition 0.000 claims abstract description 33
- 239000006071 cream Substances 0.000 claims abstract description 22
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 21
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 229920000159 gelatin Polymers 0.000 claims abstract description 15
- 235000019322 gelatine Nutrition 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 14
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 14
- 239000000711 locust bean gum Substances 0.000 claims abstract description 14
- 235000021239 milk protein Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 9
- 229920001817 Agar Polymers 0.000 claims abstract description 6
- 239000008272 agar Substances 0.000 claims abstract description 6
- 235000010419 agar Nutrition 0.000 claims abstract description 6
- 239000004368 Modified starch Substances 0.000 claims abstract description 5
- 229920000881 Modified starch Polymers 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 235000019426 modified starch Nutrition 0.000 claims abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 26
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 230000008569 process Effects 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000001509 sodium citrate Substances 0.000 claims description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229930189775 mogroside Natural products 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 2
- 239000001828 Gelatine Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000013365 dairy product Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 102000011632 Caseins Human genes 0.000 description 32
- 108010076119 Caseins Proteins 0.000 description 32
- 238000000855 fermentation Methods 0.000 description 23
- 230000004151 fermentation Effects 0.000 description 23
- 238000003756 stirring Methods 0.000 description 23
- 238000001816 cooling Methods 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 9
- 239000008267 milk Substances 0.000 description 9
- 210000004080 milk Anatomy 0.000 description 9
- 239000002131 composite material Substances 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 108090000746 Chymosin Proteins 0.000 description 7
- 235000020243 first infant milk formula Nutrition 0.000 description 7
- 229940080701 chymosin Drugs 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 6
- RKYJTDSQXOMDAD-JKXTZXEVSA-N (2s,3s)-2-[[(2s)-1-[2-[[(2s)-1-[(2s)-2-[[(2s)-1-[(2s)-2-amino-3-(4-hydroxyphenyl)propanoyl]pyrrolidine-2-carbonyl]amino]-3-phenylpropanoyl]pyrrolidine-2-carbonyl]amino]acetyl]pyrrolidine-2-carbonyl]amino]-3-methylpentanoic acid Chemical compound CC[C@H](C)[C@@H](C(O)=O)NC(=O)[C@@H]1CCCN1C(=O)CNC(=O)[C@H]1N(C(=O)[C@H](CC=2C=CC=CC=2)NC(=O)[C@H]2N(CCC2)C(=O)[C@@H](N)CC=2C=CC(O)=CC=2)CCC1 RKYJTDSQXOMDAD-JKXTZXEVSA-N 0.000 description 5
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 108010020546 beta-casomorphin 7 Proteins 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 230000000887 hydrating effect Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019587 texture Nutrition 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000014048 cultured milk product Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 235000021247 β-casein Nutrition 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 208000028659 discharge Diseases 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000021055 solid food Nutrition 0.000 description 2
- 239000006076 specific stabilizer Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 1
- 108010093625 Opioid Peptides Proteins 0.000 description 1
- 102000001490 Opioid Peptides Human genes 0.000 description 1
- 206010067584 Type 1 diabetes mellitus Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000010448 genetic screening Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 239000003399 opiate peptide Substances 0.000 description 1
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- 230000004202 respiratory function Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0917—Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
-
- 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
-
- 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
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- 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
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- 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
- A23V2400/157—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
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Abstract
The invention relates to the technical field of dairy products, in particular to cheese and a preparation method thereof. The preparation raw materials comprise the following components in parts by mass: 300-600 parts of fresh cheese, 300-600 parts of cream cheese, 30-80 parts of second milk protein powder, 0.5-5 parts of emulsifying salt, 5-10 parts of stabilizer and 50-100 parts of saccharides; the preparation raw material of the fresh cheese comprises raw milk containing A2-beta casein; the stabilizer is one or more selected from carrageenan, locust bean gum, gelatin, xanthan gum, modified starch and agar. The cheese has good taste and flavor and good elasticity.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to cheese and a preparation method thereof.
Background
Cheese is a fermented milk product similar to solid food, and contains concentrated nutritional ingredients such as casein, fat and the like, so that the nutritional value of the fermented milk product is far higher than that of common milk, yoghourt and the like. Typically a fresh or mature product obtained by the discharge of liquid after coagulation of milk, skim milk or partially skim milk, or mixtures thereof.
Some current imported cheeses can have unpleasant flavors, such as bitter or spicy, that can interfere with their use. And because the cheese processing in China starts late, the industrial production level of cheese is laggard, the cheese processing capacity is laggard, and the quality is uneven, the consumption and the domestic development of the cheese in China are severely limited.
Disclosure of Invention
Based on the above, the invention provides a novel cheese product with good texture, taste and flavor and a preparation method of the product.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the cheese comprises the following preparation raw materials in parts by mass:
the preparation raw material of the fresh cheese comprises raw milk containing A2-beta casein;
the stabilizer is one or more selected from carrageenan, locust bean gum, gelatin, xanthan gum, modified starch and agar.
In one embodiment, the cheese is prepared from the following raw materials in parts by mass:
in one embodiment, the raw materials for preparing the fresh cheese comprise the following components in parts by mass:
in one embodiment, the raw milk containing A2-beta casein has the mass fraction of A2-beta casein in total casein of 90-100%.
In one embodiment, the complex fermentation strain is selected from the group consisting of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis, lactococcus lactis subsp.
In one embodiment, the cheese making feedstock does not include water, and the fresh cheese making feedstock does not include water.
In one embodiment, the emulsifying salt is selected from one or more of sodium citrate, sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate and sodium polyphosphate.
In one embodiment, the stabilizing agent is a combination of locust bean gum, gelatin and xanthan gum.
In one embodiment, the saccharide is selected from one or more of white sugar, erythritol, xylitol, mogroside and trehalose.
A method for preparing the cheese comprises the following steps:
preparing fresh cheese;
and mixing the fresh cheese, the cream cheese, the second milk protein powder, emulsifying salt, a stabilizer and saccharides, and performing homogenization treatment and sterilization treatment to prepare the cheese.
Compared with the traditional scheme, the invention has the following beneficial effects:
the fresh cheese with the A2-beta casein is used as one of the preparation raw materials of the fresh cheese, the problem of unpleasant flavor generated by the cheese can be solved to a certain extent, and meanwhile, after the fresh cheese, the cream cheese, the second milk protein powder, the emulsifying salt, the specific stabilizer and the saccharides are mixed, a novel cheese product with good texture, taste and flavor can be prepared, and the product has certain elasticity and good sensory experience.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Term(s) for
Unless otherwise stated or contradicted, terms or phrases used herein have the following meanings:
as used herein, the term "and/or", "and/or" includes any one of two or more of the associated listed items, as well as any and all combinations of the associated listed items, including any two of the associated listed items, any more of the associated listed items, or all combinations of the associated listed items.
In the present invention, "one or more" means any one, any two or more of the listed items. Wherein, the 'several' means any two or more than any two.
In the present invention, "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature.
In the present invention, "optionally", "optional" and "optional" refer to the presence or absence, i.e., to any one of two juxtapositions selected from "present" and "absent". If multiple optional parts appear in one technical scheme, if no special description exists, and no contradiction or mutual constraint relation exists, each optional part is independent.
In the present invention, "preferred" is only an embodiment or an example for better description, and it should be understood that the scope of the present invention is not limited thereto.
In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.
In the present invention, the numerical range is defined to include both end points of the numerical range unless otherwise specified.
In the present invention, the percentage content refers to both mass percentage for solid-liquid mixing and solid-solid phase mixing and volume percentage for liquid-liquid phase mixing, unless otherwise specified.
In the present invention, the percentage concentrations are referred to as final concentrations unless otherwise specified. The final concentration refers to the ratio of the additive component in the system to which the component is added.
In the present invention, the temperature parameter is not particularly limited, and it is permissible to perform a constant temperature treatment or to perform a treatment within a certain temperature range. The constant temperature process allows the temperature to fluctuate within the accuracy of the instrument control.
Cheese is a fermented milk product similar to solid food, and contains concentrated nutritional ingredients such as casein, fat and the like, so that the nutritional value of the fermented milk product is far higher than that of common milk, yoghourt and the like. Typically a fresh or mature product obtained by the discharge of liquid after coagulation of milk, skim milk or partially skim milk, or mixtures thereof.
Some current imported cheeses can have unpleasant flavors, such as bitter or spicy, that can interfere with their use. And because the cheese processing in China starts late, the industrial production level of cheese is laggard, the cheese processing capacity is laggard, and the quality is uneven, the consumption and the domestic development of the cheese in China are severely limited.
The invention provides a novel cheese product with good texture, taste and flavor and a preparation method thereof, and the technical scheme is as follows:
the cheese comprises the following preparation raw materials in parts by mass:
the preparation raw material of the fresh cheese comprises raw milk containing A2-beta casein;
the stabilizer is one or more selected from carrageenan, locust bean gum, gelatin, xanthan gum, modified starch and agar.
The fresh cheese is prepared by mixing the fresh cheese, the cream cheese, the second milk protein powder, the emulsifying salt, the specific stabilizer and the saccharides, and the product has good texture, mouthfeel and flavor.
The proteins contained in milk are mainly whey protein (20%) and casein (80%), with beta-casein being the main casein. Beta-casein appears mainly as two variants: a1 and a2, which differ in that: the difference of the 67 th amino acid in the protein chains of the two proteins causes the difference of the two proteins in the digestion process. Under the action of digestive enzymes, A2-beta casein may produce beta-casomorphin-7 (BCM-7). BCM-7 is an exogenous opioid peptide that interacts with various systems of the body. It has been shown that BCM-7 may cause an increased risk of type 1 diabetes in some infants, negatively affecting their immune response, digestive function, and respiratory function. In contrast, the A2-beta casein may produce little BCM-7, which is closer to the beta casein in breast milk, and is more beneficial to promoting the growth and development of infants. In addition, the A2-beta casein can reduce the proportion of abdominal distension and borborygmus and improve the comfort of the gastrointestinal tract for infants with fragile intestines and stomach and people with uncomfortable digestive systems after eating common dairy products.
The A2-beta casein is added to prepare fresh cheese, and then the fresh cheese is prepared into cheese, so that higher and richer nutritional value can be provided, and the cheese is more beneficial to supplementing protein, calcium and other nutritional ingredients to human bodies, especially in the key growth and development period of infants. Is suitable for wider consumer groups, and the mouthfeel and the flavor of the product can be accepted by more consumers, and the texture of the product is more stable.
Optionally, in the raw milk containing A2-beta casein, the mass fraction of the A2-beta casein in the total casein is 90-100%. Since a2 type cows are few and require special techniques for production, it is very precious that the raw cows milk containing a 2-beta casein of the invention can be provided by a pasture where genetic screening can be performed.
Optionally, the preparation raw materials of the fresh cheese comprise, by mass:
the raw milk containing A2-beta casein in parts by weight includes but is not limited to: 720. 730, 740, 758, 768, 778, 796, 806, 816, 823, 833, 843, 853, 863, 875, 885, 895, 901, 911, 921, 934, 944, 954, 969, 979, 989, 1000 parts.
The weight parts of the cream include but are not limited to: 30. 35, 40, 45, 50, 55 and 60 parts.
The parts by weight of the first milk protein powder include but are not limited to: 80. 84, 89, 92, 96, 99, 104, 108, 112, 120, 125, 130, 140 and 150 parts.
The weight parts of the chymosin include but are not limited to: 0.005, 0.006, 0.007 and 0.01 portion.
The weight parts of the composite fermentation strain include but are not limited to: 0.01, 0.02, 0.03, 0.05 and 0.06 parts.
Optionally, the complex fermentation strain is selected from the complex of several of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, bifidobacterium lactis, lactococcus lactis subsp. In some embodiments, the complex species is derived from XPL-30 from chr hansen, YO-PROX BA 747 from Puls, and CHOOZIT MA14 LYO 50DCU from danisco.
The cheese is prepared by taking the fresh cheese as a base and compounding raw materials such as cream cheese and the like.
In the preparation raw materials of the cheese, the mass parts of the fresh cheese comprise, but are not limited to 300, 340, 385, 425, 470, 530, 560, 585 and 600 parts.
The mass parts of the cream cheese include, but are not limited to, 300, 340, 350, 365, 475, 510, 525, 535, 565, 570 and 600 parts.
The second milk protein powder comprises, but is not limited to, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 and 80 parts by mass.
The parts by mass of the emulsifying salt include, but are not limited to, 0.5, 0.8, 1, 1.5, 2, 3, 4, 5 parts.
The mass parts of the stabilizer include, but are not limited to, 5, 6, 6.1, 6.5, 6.8, 6.9, 7, 7.5, 8, 8.5, 9, 9.5 and 10 parts.
The mass parts of the saccharides include, but are not limited to, 50, 60.25, 71, 80, 90, 100 parts.
Preferably, the cheese is prepared from the following raw materials in parts by mass:
optionally, the stabilizer is one or more selected from carrageenan, locust bean gum, gelatin, xanthan gum, modified starch and agar. Preferably, the stabilizer is a combination of locust bean gum, gelatin and xanthan gum. More preferably, the mass ratio of the locust bean gum to the gelatin to the xanthan gum is (1-2): (1.5-3.5): (1-3).
Optionally, the emulsifying salt is selected from one or more of sodium citrate, sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate and sodium polyphosphate. Preferably, the emulsifying salt is sodium citrate.
Optionally, the saccharide is selected from one or more of white granulated sugar, erythritol, xylitol, mogroside and trehalose. Preferably, the sugar is white granulated sugar
In one embodiment, the cheese making stock does not include water, and the fresh cheese making stock does not include water. The cheese has ideal mouthfeel and flavor on the basis of no additional water.
The invention also provides a preparation method of the cheese, which comprises the following steps:
preparing fresh cheese;
and mixing the fresh cheese, the cream cheese, the second milk protein powder, emulsifying salt, a stabilizer and saccharides, and carrying out homogenization treatment and sterilization treatment to prepare the cheese.
The preparation method of the fresh cheese comprises the following steps:
mixing the raw milk containing A2-beta casein, cream and first milk protein powder, homogenizing, sterilizing, inoculating the composite fermentation strain, adding the rennin, fermenting and curding, and optionally discharging whey to obtain fresh cheese.
Optionally, the raw milk containing a 2-beta casein, cream and the first milk protein powder are mixed by stirring.
Optionally, the process parameters for performing the homogenization treatment include: the treatment temperature is 60-65 ℃, and the treatment pressure is 18-20 MPa.
Alternatively, the sterilization process may be a pasteurization process, and the process parameters include: the sterilization is carried out for 15 to 300 seconds at the temperature of between 90 and 95 ℃. In some embodiments, Ultra High Temperature (UHT) sterilization processes may also be incorporated
Optionally, the temperature of the sterilized mixture is cooled to 32-36 ℃ before the fermentation treatment.
Optionally, the process parameters for performing the fermentation treatment include: the fermentation temperature is 25-30 ℃, the fermentation time is 6-10 h, until the pH value of the feed liquid is 5.1-5.9.
Optionally, the process parameters of the whey discharge treatment include: the treatment temperature is 35-41 ℃, and the pH is 5.4-5.8. The time is 3 to 6 hours;
after preparing the fresh cheese, the cream cheese, the second milk protein powder, the sugar, the emulsifying salt and the stabilizer are sequentially mixed.
Alternatively, the method of mixing is stirring.
Stirring, homogenizing, and sterilizing
Optionally, the process parameters for performing the homogenization treatment include: the treatment temperature is 60-65 ℃, and the treatment pressure is 18-20 MPa.
Alternatively, the sterilization process may be a pasteurization process, and the process parameters include: the sterilization is carried out for 15s to 30s at the temperature of 90 ℃ to 95 ℃. In some embodiments, Ultra High Temperature (UHT) sterilization processes may also be incorporated
Optionally, after the sterilization process, the product is canned and cooled to make cheese
The cheese prepared by the method has rich nutrition, high stability and good flavor.
In the following, the raw materials referred to in the following specific examples are commercially available, unless otherwise specified, the equipment used, and the processes referred to, unless otherwise specified, are all routinely selected by those skilled in the art.
Wherein the raw milk containing A2-beta casein is derived from an A2 dairy cow pasture, wherein the mass percent of the A2-beta casein is 90-100%;
example 1
This example provides a cheese and method for making the same, comprising the steps of:
(1) 843g of raw milk containing A2-beta casein and 45g of cream mix and pre-heated to 55 ℃;
(2) adding 112g of first milk protein powder, and stirring for 20 min;
(3) homogenizing at 65 deg.C under 20 MPa;
(4) sterilizing at 90 deg.C for 5 min;
(5) cooling to 35 deg.C, adding 0.03g XPL30 composite fermentation strain, and adding 0.01g chymosin for fermentation and curding;
(6) after fermenting for 10h, demulsifying the fermentation product, stopping fermenting at 4 ℃, and preparing fresh cheese with the pH of 5.3;
(7) stirring and mixing 350g of fresh cheese and 535g of cream cheese; stirring for 10min, and preheating to 55 deg.C;
(8) adding 35g of second milk protein powder, hydrating for 15min, and preheating to 70 deg.C;
(9) adding 71g white sugar, 3.5g gelatin, 1.2g locust bean gum, 1.8g xanthan gum and 1g sodium citrate, and stirring for 10 min;
(10) homogenizing the obtained product under 20MPa, performing UHT sterilization and hot filling after the treatment, and rapidly cooling to obtain the cheese.
Control group 1
The present control group provides a cheese and a method for preparing the same, which is different from example 1 in that the raw milk containing a2- β casein is replaced with an equal amount of normal non-a 2 milk (pure dairy cow milk), and the steps are as follows:
(1) 843g of ordinary non-A2 milk and 45g of cream were mixed and preheated to 55 ℃;
(2) adding 112g of first milk protein powder, and stirring for 20 min;
(3) homogenizing at 65 deg.C under 20 MPa;
(4) sterilizing at 90 deg.C for 5 min;
(5) cooling to 35 deg.C, adding 0.03g XPL30 composite fermentation strain, and adding 0.01g chymosin for fermentation and curding;
(6) after fermenting for 10h, demulsifying the fermentation product, stopping fermenting at 4 ℃, and preparing fresh cheese with the pH of 5.3;
(7) mixing 350g of fresh cheese and 535g of cream cheese by stirring; stirring for 10min, and preheating to 55 deg.C;
(8) adding 35g of second milk protein powder, hydrating for 15min, and preheating to 70 deg.C;
(9) adding 71g white sugar, 3.5g gelatin, 1.2g locust bean gum, 1.8g xanthan gum and 1g sodium citrate, and stirring for 10 min;
(10) homogenizing the obtained product under 20MPa, performing UHT sterilization and hot filling after the treatment, and rapidly cooling to obtain the cheese.
Example 2
This example provides a cheese and method of making, comprising the steps of:
(1) 853g of raw milk containing A2-beta casein and 45g of cream were mixed and preheated to 55 ℃;
(2) adding 92g of first milk protein powder, and stirring for 15 min;
(3) homogenizing at 65 deg.C under 18 MPa;
(4) sterilizing at 90 deg.C for 5 min;
(5) cooling to 35 deg.C, adding 0.012 gMA14 composite fermentation strain, and adding 0.007g chymosin for fermentation and curding;
(6) after fermenting for 7h, demulsifying the fermentation product, stopping fermenting at 4 ℃, and preparing fresh cheese with the pH of 5.9;
(7) stirring and mixing 350g of fresh cheese and 510g of cream cheese; stirring for 10min, and preheating to 55 deg.C;
(8) adding 60g of second milk protein powder, hydrating for 20min, and preheating to 70 deg.C;
(9) adding 60.52g white sugar, 3.5g gelatin, 1g locust bean gum, 2.8g xanthan gum and 1g sodium citrate, stirring for 10 min;
(10) homogenizing the obtained product under 20MPa, performing UHT sterilization and hot filling after the treatment, and rapidly cooling to obtain the cheese.
Example 3
This example provides a cheese and method for making the same, comprising the steps of:
(1) 843g of raw milk containing A2-beta casein and 45g of cream mix and pre-heated to 55 ℃;
(2) adding 112g milk protein powder, and stirring for 15 min;
(3) homogenizing at 65 deg.C under 20 MPa;
(4) sterilizing at 90 deg.C for 5 min;
(5) cooling to 35 deg.C, adding 0.01g 747 composite fermentation strain and 0.015g XPL30 composite fermentation strain, and adding 0.008g chymosin for fermentation and curding treatment;
(6) after fermenting for 8 hours, demulsifying the fermentation product, stopping fermenting at 4 ℃, wherein the pH is 5.7, and performing whey removal treatment on the obtained product to prepare fresh cheese;
(7) stirring and mixing 400g of fresh cheese and 475g of cream cheese; stirring for 10min, and preheating to 55 deg.C;
(8) adding 55g milk protein powder, hydrating for 15min, and preheating to 70 deg.C;
(9) adding 50g white sugar, 1.8g gelatin, 1.5g locust bean gum, 1.8g xanthan gum and 0.5g sodium citrate, stirring for 10 min;
(10) homogenizing the obtained product under 20MPa, performing UHT sterilization and hot filling after the treatment, and rapidly cooling to obtain the cheese.
Example 4
This example provides a cheese and method of making, comprising the steps of:
(1) 843g of raw milk containing A2-beta casein and 45g of cream mix and pre-heated to 55 ℃;
(2) adding 112g of first milk protein powder, and stirring for 15 min;
(3) homogenizing at 65 deg.C under 20 MPa;
(4) sterilizing at 90 deg.C for 5 min;
(5) cooling to 35 deg.C, adding 0.03g XPL30 composite fermentation strain, and adding 0.01g chymosin for curdling;
(6) after fermenting for 8h, demulsifying the fermentation product, stopping fermenting at 4 ℃, and preparing fresh cheese with the pH of 5.7;
(7) stirring and mixing 350g of fresh cheese and 510g of cream cheese; stirring for 10min, and preheating to 55 deg.C;
(8) adding 60g of second milk protein powder, hydrating for 20min, and preheating to 70 deg.C;
(9) adding 60.52g xylitol, 2.5g gelatin, 1.8g locust bean gum, 2.4g xanthan gum and 1g sodium citrate, stirring for 10 min;
(10) homogenizing the obtained product under 20MPa, performing UHT sterilization and hot filling after the treatment, and rapidly cooling to obtain the cheese.
Referring to the above preparation method, cheeses of examples 5 to 6 and comparative example 1 were prepared.
The cheese of example 5 and the preparation method thereof are basically the same as those of example 1, except that: the emulsifying salt is sodium hexametaphosphate.
The cheese of example 6 and its preparation are essentially the same as in example 1, except that: gelatin was replaced with an equal amount of agar.
The cheese of comparative example 1 and its preparation are essentially the same as in example 1, except that: the xanthan gum was replaced with an equal amount of seaweed meal.
1. The moisture and dry matter contents of the cheeses of the above examples and control groups were measured, and the measurement results are shown in table 1:
TABLE 1
| Water content | Dry matter content | Protein content | |
| Example 1 | 58.15％ | 41.85％ | 11.7 |
| Control group 1 | 59.96％ | 40.04％ | 10.5 |
| Example 2 | 58.04％ | 41.96％ | 11.4 |
| Example 3 | 57.68％ | 42.32％ | 12.3 |
| Example 4 | 58.66％ | 41.34％ | 11.6 |
| Example 5 | 58.14％ | 41.86％ | 11.4 |
| Example 6 | 58.21％ | 41.79％ | 11.3 |
| Comparative example 1 | 58.33％ | 41.67％ | 11.6 |
It can be seen that the cheese of examples 1 to 6 and comparative example 1 had higher nutritional content than the cheese of control 1.
2. The cheeses of the above examples and control were subjected to sensory evaluation
Sensory evaluations were performed by 20 trained assessors. Adopting a grading method: the scoring method is a method of evaluating the characteristics and preference of a sample in a numerical scoring mode according to a preset evaluation standard, and finally calculating an average value to convert the average value into a sample score to determine the quality of the sample, wherein the scoring rule is shown in table 2. The evaluation items include: appearance, flavor, hardness, elasticity, and overall acceptability. The sensory evaluation results are shown in table 3:
TABLE 2
TABLE 3
Compared with the preparation of fresh cheese by adopting common non-A2 milk, the fresh cheese prepared by using the raw milk containing A2-beta casein is more favorable for improving sensory evaluation, in addition, the selection of emulsifying salt and a stabilizing agent can influence the flavor of the cheese, and meanwhile, the cheese has the advantages of obviously improved flavor, good product elasticity and smooth appearance under the specific stabilizing agent.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The cheese is characterized by comprising the following preparation raw materials in parts by mass:
the preparation raw material of the fresh cheese comprises raw milk containing A2-beta casein;
the stabilizer is one or more selected from carrageenan, locust bean gum, gelatin, xanthan gum, modified starch and agar.
2. The cheese according to claim 1, wherein the cheese is prepared from the following raw materials in parts by mass:
3. the cheese of claim 1, wherein the fresh cheese is prepared from the following raw materials in parts by mass:
4. the cheese of claim 3, wherein the raw milk containing A2-beta casein has a mass fraction of A2-beta casein in total casein of 90-100%.
5. The cheese according to claim 3, wherein the complex fermenting species is selected from the group consisting of a complex of several of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, lactococcus lactis subsp.
6. The cheese according to any of claims 1 to 5, wherein the raw material for making the cheese does not comprise water and the raw material for making the fresh cheese does not comprise water.
7. The cheese according to any of claims 1 to 5, wherein the emulsifying salts are selected from one or more of sodium citrate, sodium hexametaphosphate, sodium pyrophosphate, disodium hydrogen phosphate and sodium polyphosphate.
8. A cheese according to any of claims 1 to 5, characterised in that the stabiliser is a combination of locust bean gum, gelatine and xanthan gum.
9. The cheese according to any of claims 1 to 5, wherein the sugar is one or more selected from the group consisting of white granulated sugar, erythritol, xylitol, mogroside and trehalose.
10. A process for the preparation of a cheese according to any of claims 1 to 9, characterized in that it comprises the following steps:
preparing fresh cheese;
and mixing the fresh cheese, the cream cheese, the second milk protein powder, emulsifying salt, a stabilizer and saccharides, and carrying out homogenization treatment and sterilization treatment to prepare the cheese.
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