CN115191491A - Preparation method of fresh cheese and fresh cheese prepared by preparation method - Google Patents
Preparation method of fresh cheese and fresh cheese prepared by preparation method Download PDFInfo
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- CN115191491A CN115191491A CN202210853425.1A CN202210853425A CN115191491A CN 115191491 A CN115191491 A CN 115191491A CN 202210853425 A CN202210853425 A CN 202210853425A CN 115191491 A CN115191491 A CN 115191491A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/024—Making cheese curd using continuous procedure
- A23C19/0245—Making cheese curd using continuous procedure with immobilized enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
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- 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
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- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- 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
- A23V2400/125—Casei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- 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
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Abstract
The invention relates to a preparation method of fresh cheese and the prepared fresh cheese, the preparation method mainly comprises the steps of carrying out standardization treatment, homogenization treatment, sterilization treatment, fermentation treatment, curdled blanching treatment, whey discharge treatment, shearing treatment and the like on milk in sequence, and the prepared fresh cheese has smooth mouthfeel, rich milk fragrance, soft texture and melting in the mouth by controlling various factors such as the selection of fermentation strains, the end point pH of the fermented material, the temperature and the time of curdled blanching treatment, the water content of the treated material, the shearing mode and the like, and meets the requirements of most consumers in China on the mouthfeel and the taste.
Description
Technical Field
The invention relates to the technical field of fresh cheese preparation, and particularly relates to a preparation method of fresh cheese and the prepared fresh cheese.
Background
The fresh cheese is non-aged cheese, and has very high nutritive value due to the enrichment of casein after fermentation.
In Asian region, there is fresh cheese called Xinjiang milk lump, which is a local special product in Xinjiang, and the making method of the milk lump is that the flavored yogurt is decocted to remove most of water, then is hung by filter cloth to drip water, and is manually kneaded into a round shape, and finally is simply packaged after being naturally aired. But the taste is sour and salty, the mouthfeel is dry and hard, and the taste is not in line with the preference of most consumers at present, so that the Xinjiang milk pimple is produced and provided to the consumers only in part of specific areas. In the middle east, turkey and afghanistan have fresh cheese called "kruet", which is a traditional practice of adding water to whole fermented milk, pouring into a sheepskin bag hung on a tripod, swinging back and forth until it separates into butter and defatted fermented milk, followed by crushing the defatted fermented milk, and finally kneading to form; kruett is a modern process that is prepared by stirring fermented curd to smooth, then boiling and filtering, fermenting in an oven for a period of time, followed by air drying under natural conditions and mixing with salt. But the taste of kruet is salty and the texture is dry and hard, so the kruet is often added into dishes for cooking and does not accord with the taste and the eating habit of Asian consumers.
The fresh cheese on the market at present has various varieties, large difference of taste and flavor, incapability of meeting the requirements of most consumers in China, no standard preparation process, poor controllability of the process and difficulty in ensuring stable product quality.
Disclosure of Invention
The invention aims to: the fresh cheese and the preparation method thereof are provided, the fresh cheese provided by the invention has the advantages that the preparation process is standardized, the preparation process is good in controllability, and the stable product quality of the fresh cheese can be effectively ensured. The fresh cheese prepared by the method is smooth in mouthfeel, rich in milk flavor, soft in texture and instant in mouth, meets the requirements of most consumers in China on mouthfeel and taste, is rich in nutritional value and is convenient to popularize.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for preparing fresh cheese comprises the following steps:
and 5, sequentially carrying out low-speed shearing, medium-speed shearing and high-speed shearing on the fourth material obtained in the step 4 to obtain a fifth material, and then carrying out cooling treatment and forming treatment on the fifth material to obtain fresh cheese.
The invention provides a preparation method of fresh cheese, which mainly comprises the steps of carrying out standardization treatment, homogenization treatment, sterilization treatment, fermentation treatment, curd blanching treatment, whey discharge treatment, shearing treatment and the like on milk in sequence, and the prepared fresh cheese has smooth mouthfeel, rich milk fragrance, soft texture and instant mouthfeel by controlling various factors such as the selection of fermentation strains, the end point pH of materials after the fermentation treatment, the temperature and the time of the curd blanching treatment, the water content of the treated materials, the shearing mode and the like, and meets the requirements of most consumers in China on the mouthfeel and the taste.
Further, in the step 1, the fat content of the whole milk is 3.6-9.0g/100ml, and the fat content of the skim milk is 0.5-2g/100ml. The proper fat content in the milk has certain influence on the taste and flavor of the fresh cheese product, and preferably, in the step 1, the fat content of the whole milk is 5.0-9.0g/100ml, and the fat content of the skim milk is 1.0-2g/100ml.
Further, in the step 1, the temperature of the standardization treatment is 55 to 60 ℃.
Further, in the step 1, the temperature of the homogenization treatment is 55-60 ℃, and the pressure of the homogenization treatment is 10 MPa-20 MPa; the temperature of the sterilization treatment is 88-92 ℃, and the time of the sterilization treatment is 3-6 min. Preferably, in the step 1, the temperature of the homogenization treatment is 58-60 ℃, and the pressure of the homogenization treatment is 15-20 MPa; the temperature of the sterilization treatment is 90-92 ℃, and the time of the sterilization treatment is 4-6 min.
Further, in the step 2, the pH value is 4.0-5.5 after fermentation is completed; the thermophilic strain is at least one of lactobacillus acidophilus, streptococcus lactis, lactobacillus bulgaricus and streptococcus thermophilus, and the mesophilic strain is at least one of lactococcus lactis, leuconostoc mesenteroides and lactobacillus casei. The research finds that the end point pH of the material in the fermentation treatment is an important influence factor influencing the taste and flavor of the fresh cheese product, and preferably, in the step 2, the fermentation is carried out until the end point pH is 4.5-5.0.
Further, in the step 2, the inoculation temperature is 32-42 ℃, the fermentation time is 4-10 h, and the final titration acidity of the fermentation is 40-160 degrees. Preferably, in the step 2, the fermentation end point titration acidity is 60-120 degrees.
Further, in the step 4, the water content of the fourth material is 40-75%.
Further, in the step 5, white granulated sugar accounting for 1% -20% of the mass of the fourth material is added into the fourth material before the low-speed shearing treatment. And a proper amount of white granulated sugar is added, so that the taste and the flavor of the fresh cheese product can be improved. Preferably, in the step 5, before the low-speed shearing treatment, white granulated sugar accounting for 5-15% of the mass of the fourth material is added into the fourth material. More preferably, in the step 5, before the low-speed shearing treatment, white granulated sugar in an amount of 5-10% by mass of the fourth material is added into the fourth material.
Further, in the step 3, the blanching temperature is 80-95 ℃, the blanching time is 15-30 min, and the water content of the third material is 70-85 wt%. The blanching treatment process is a relatively fine treatment process, the taste and the texture of the fresh cheese product can be influenced by slightly changing process parameters, the blanching treatment is a key factor for influencing the product, and the control of blanching temperature, time and moisture has important significance for the quality of the product.
Further, in the step 4, a squeezing type whey discharging treatment is adopted. Preferably, in the step 4, the specific operation of the press type whey discharging treatment is as follows: and (3) wrapping the third material by using a 200-400-mesh filter screen, transferring the third material into a press, and discharging whey of the curd block through extrusion.
Further, in the step 5, the low-speed shearing speed is 50 RPM-80 RPM, and the low-speed shearing time is 2 min-3 min; the speed of medium-speed shearing is 80 RPM-300 RPM, and the time of medium-speed shearing is 2 min-3 min; the high-speed shearing speed is 300RPM to 500RPM, and the high-speed shearing time is 2min to 3min. It has been found that the shearing mode has a close influence on the taste and texture of the fresh cheese product, and changing the shearing mode causes the taste and texture of the fresh cheese to be obviously reduced, which is a key factor. Through a large number of experimental studies, the final taste and texture of the fresh cheese product can be affected by whole low-speed shearing, whole medium-speed shearing, whole high-speed shearing, lack of low-speed shearing, lack of medium-speed shearing and lack of high-speed shearing. Preferably, in the step 5, the low-speed shearing speed is 55RPM to 80RPM, the medium-speed shearing speed is 150RPM to 300RPM, and the high-speed shearing speed is 350RPM to 500RPM. More preferably, in the step 5, the low-speed shearing speed is 60RPM to 80RPM, the medium-speed shearing speed is 200RPM to 300RPM, and the high-speed shearing speed is 400RPM to 500RPM.
Further, in the step 5, the temperature of the cooling treatment is 3 to 6 ℃.
The invention also aims to provide a product prepared by the preparation method.
A fresh cheese prepared by the preparation method of fresh cheese is provided.
The fresh cheese provided by the invention has high influence value, strong milk flavor, smooth mouthfeel and soft texture, is melted in the mouth, meets the requirements of most consumers in China, and develops a new chapter for the popularization of the fresh cheese.
Further, the fresh cheese is ball cheese, block cheese or sheet cheese.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the preparation method of the fresh cheese provided by the invention is simple to operate, and mainly comprises the steps of sequentially carrying out standardization treatment, homogenization treatment, sterilization treatment, fermentation treatment, curd blanching treatment, whey discharge treatment, shearing treatment and the like on milk, and the prepared fresh cheese is smooth in taste, rich in milk fragrance, soft in texture and instantly melt in the mouth by controlling multiple factors such as the end point pH of a material subjected to the fermentation treatment, the temperature and time of the curd blanching treatment, the water content of the treated material, the shearing mode and the like, so that the requirements of most consumers in China on the taste and the taste are met.
2. The fresh cheese provided by the invention has high influence value, strong milk flavor, smooth mouthfeel and soft texture, is melted in the mouth, meets the requirements of most consumers in China, and develops a new chapter for the popularization of the fresh cheese.
Drawings
Figure 1 is a top view of fresh cheese balls.
Figure 2 is a front view of fresh cheese balls.
Figure 3 is a fresh cheese ball sensory evaluation graph.
FIG. 4 is a graph showing the evaluation of the degree of liking of fresh cheese balls.
FIG. 5 is a Tukey HSD line graph for fresh cheese ball liking degree sensory evaluation data-mean significance difference determination.
Fig. 6 is a TPA texture analyzer test curve of fresh cheese spheres prepared in example 2.
Fig. 7 is a TPA texture analyzer test plot of freshly cheese spheres prepared in example 1.
FIG. 8 is a TPA texture testing curve of fresh cheese balls of Sinkiang milk lump.
Detailed Description
The present invention will be described in detail below with reference to the accompanying drawings.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
Example 1 groups of 4 fresh cheese ball products were prepared, and the preparation process used for the 4 groups of fresh cheese ball products was the same, except that the fermentation end point pH was different, and the specific process was as follows:
preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 5.0g/100ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 10 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk for 90-5 min.
Inoculating and fermenting: lactobacillus acidophilus and Lactobacillus bulgaricus were used as inoculum strains, the inoculation temperature was 42 ℃, and four groups of experiments were fermented to end-point pH of 4.5, 4.75, 5.0 and 5.25, respectively.
Curd heating and blanching: the blanching temperature is 80 deg.C, the blanching time is 20min, and the water content of curd is 70% at the end of blanching.
Pressing type whey discharging: wrapping the curd block with a 300-mesh filter screen, transferring into a press, and extruding and discharging whey of the curd block to reach a water content of 60%.
Material mixing, shearing and stirring: transferring the curd block into a shearing and stirring cylinder, adding white granulated sugar according to 10% of the total mass of the curd, and then carrying out low-speed shearing, medium-speed shearing and high-speed shearing on the curd block and the white granulated sugar, wherein the low-speed shearing speed is 60RPM, and the low-speed shearing time is 2min; the medium-speed shearing speed is 200RPM, and the medium-speed shearing time is 2min; the high-speed shearing speed is 400RPM, and the high-speed shearing time is 2min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: transferring the curd block to a pill making machine, and making into fresh cheese balls.
And (3) packaging and storing: storing at 5 deg.C.
The appearance of the fresh cheese balls prepared in example 1 with the fermentation pH of 4.5 group is shown in fig. 1 and 2.
Example 2
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 1.0g/ml are heated to 60 ℃.
Homogenizing: homogenizing at 60 deg.C and 20 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk by adopting the sterilization condition of 92-3 min.
Inoculating and fermenting: lactococcus lactis and lactobacillus casei are adopted as inoculation strains, and the inoculation temperature is 32 ℃. The fermentation time was about 4 hours, the end acidity was 40 ° T, and the end pH was 5.5.
Curd heating and blanching: the blanching temperature is 70 deg.C, the blanching time is 30min, and the water content of curd is 85% after blanching.
Pressing type whey discharging: the curd block is wrapped by a 200-mesh filter screen and transferred into a squeezer, whey of the curd block is discharged by squeezing, and the moisture content of the curd block is finally squeezed to 40%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 5% of the total mass of the curd, and then performing low-speed shearing, medium-speed shearing and high-speed shearing on the curd blocks and the white granulated sugar, wherein the low-speed shearing speed is 50RPM, and the low-speed shearing time is 3min; the medium-speed shearing speed is 100RPM, and the medium-speed shearing time is 3min; the high-speed shearing speed is 300RPM, and the high-speed shearing time is 3min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: and transferring the curd block into a pill making machine to make fresh cheese balls.
And (3) packaging and storing: storing at 5 deg.C.
Sensory evaluation tests were performed on the four groups of cheese ball products prepared in example 1.
The experimental method comprises the following steps: and (3) carrying out quantitative description analysis sensory detection, and selecting 15 evaluators to carry out quantitative analysis and description on product characteristics including acidity, sweetness, smooth mouthfeel, integral aroma and liking degree. And a CSAS sensory analysis system is adopted to carry out experimental design, data collection and data analysis. The scoring criteria for the sensory scale of quantitative descriptive analysis are shown in table 1.
Table 1: scoring criteria for quantitative descriptive analysis sensory detection scale
Experimental results and analysis:
the results of the test for quantitative descriptive analysis organoleptic evaluation are shown in figure 3. By comparing the fresh cheese balls with the fermentation end points of 4.5-5.25 and 4 gradients at different fermentation end points, the sensory evaluation result shows that the average favorite degree of the fresh cheese balls with the fermentation end points of 4.5 is the highest (3.0), and 15 testers can accept the fresh cheese ball product. The integral aroma of the fresh cheese balls with the fermentation end point of pH4.5 is 2.5, and the fresh cheese balls are evaluated as normal milk aroma. The acidity is 3.0, and the evaluation result shows that the acidity is moderate; the smooth mouthfeel is evenly divided into 2.5 degrees, which shows that the mouthfeel of the product is smooth and is moderately biased. The fresh cheese balls with the fermentation end point of pH4.5 have the highest scores on the fondness degree, the smooth mouthfeel, the integral aroma and the acidity, and have the best comprehensive evaluation.
Significance analysis of the means was performed on sensory evaluation data using One-way ANOVA and Tukey HSD test, the results of which are shown in table 2. There were significant differences in the degree of liking (figure 4) for 4 fresh cheese balls at fermentation endpoints ph4.5, ph4.75, ph5.0 and ph5.25 (P =0.0409 and 0.05). The results of pairwise comparison of the mean values of the degrees of liking by Tukey HSD test showed (fig. 5) that the degree of liking of the fresh cheese balls at the fermentation end point ph4.5 was significantly higher than that of the fresh cheese balls at the fermentation end point ph 5.25.
Table 2: one-way ANOVA mean difference significance analysis
| Source | SS | df | MS | F | P value (F) |
| Group of | 6.5848 | 3 | 2.19494 | 2.96 | 0.0409 |
| Error of | 38.625 | 52 | 0.74279 | ||
| Total up to | 45.2096 | 55 |
Texture testing was performed on the fresh cheese balls prepared in example 1 (fermentation end point pH 4.75), the fresh cheese balls prepared in example 2, and the fresh cheese balls of "Xinjiang milk lump" prepared using the same raw materials as in example 1 using the method disclosed in the background art using a TPA texture analyzer.
The measuring method comprises the following steps: the sample is regular sphere (diameter is 20-25 mm), the obtained sample is divided into two groups and is respectively placed in a refrigerator at 4 ℃ and a refrigerator at 25 ℃ for 4h, and in order to avoid water loss, the surface of the treated sample is sealed by plastic packaging. Measurement parameters are as follows: before measurement, the descending speed of the probe is 1mm/s; the testing speed is 1mm/s; the return speed of the probe is 1mm/s after the test; the pressing distance is 15mm; trigger force value 1g, probe type P5. The sample determination is carried out in triplicate, and the data analysis is carried out by taking the average value and standard deviation of the three determinations.
Experimental results and analysis: the TPA texture curves of the defatted fresh cheese ball (example 1), the whole fat fresh cheese ball (example 2), and the "Xinjiang milk lump" fresh cheese ball are shown in FIG. 6, FIG. 7, and FIG. 8, respectively. The TPA texture measured hardness, cohesion and recovery data are shown in Table 3. The hardness (307-367 g) of the degreased and full-fat fresh cheese balls prepared by the technical scheme of the invention is far lower than that of fresh cheese balls (1344 g) of Xinjiang milk lumps; and the recoverability (299-367) is far lower than that of fresh Xinjiang milk lump cheese balls (1344), and the sensory evaluation feedback of the fresh cheese balls prepared by the technical scheme is proved: smooth taste, melting in the mouth and no stickiness to the mouth.
Table 3: measurement data of hardness, cohesion and recovery properties of structural attributes
Example 3
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 3.6g/100ml are heated to 58 ℃.
Homogenizing: homogenizing at 60 deg.C and 15 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk by adopting the sterilization condition of 88-6 min.
Inoculating and fermenting: streptococcus thermophilus and Bulgaria bacteria are used as inoculation strains, and the inoculation temperature is 42 ℃. The fermentation time was about 10 hours, the end point acidity was 160 ° T, and the end point pH was 4.0.
Heating curd and blanching: the blanching temperature is 95 deg.C, blanching time is 15min, and moisture content of curd is 65% at the end of blanching.
Pressing type whey discharging: wrapping the curd blocks by a 400-mesh filter screen, transferring the curd blocks into a squeezer, and extruding whey of the curd blocks to discharge, wherein the moisture content of the curd blocks is finally extruded to 40%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 20% of the total mass of the curd, and then performing low-speed shearing, medium-speed shearing and high-speed shearing on the curd blocks and the white granulated sugar, wherein the low-speed shearing speed is 80RPM, and the low-speed shearing time is 2min; the medium-speed shearing speed is 300RPM, and the medium-speed shearing time is 2min; the high-speed shearing speed is 500RPM, and the high-speed shearing time is 2min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: transferring the curd block to a pill making machine, and making into fresh cheese balls.
And (3) packaging and storing: storing at 5 deg.C.
The fresh cheese ball prepared in the embodiment 3 has smooth mouthfeel, strong milk flavor, soft texture and instant melting in the mouth, and meets the requirements of most consumers in China on mouthfeel and taste.
Example 4
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 0.5g/ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 12 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk under the sterilization condition of 90-4 min.
Inoculating and fermenting: lactococcus lactis is adopted as an inoculation strain, and the inoculation temperature is 33 ℃. The fermentation time was about 5 hours, the end acidity was 80 ° T, and the end pH was 4.2.
Curd heating and blanching: the blanching temperature is 75 deg.C, the blanching time is 25min, and the water content of curd is 66% at the end of blanching.
Pressing type whey discharging: the curd block is wrapped by a 300-mesh filter screen and transferred into a squeezer, whey of the curd block is discharged by squeezing, and the moisture content of the curd block is finally squeezed to 50%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 1% of the total mass of the curd, and then performing low-speed shearing, medium-speed shearing and high-speed shearing on the curd blocks and the white granulated sugar, wherein the low-speed shearing speed is 55RPM, and the low-speed shearing time is 2.5min; the medium-speed shearing speed is 150RPM, and the medium-speed shearing time is 2.5min; the high shearing speed was 4500RPM, and the high shearing time was 2.5min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: transferring the curd block to a pill making machine, and making into fresh cheese balls.
And (3) packaging and storing: storing the mixture at 5 ℃.
The fresh cheese balls prepared in example 4 are smooth in mouthfeel, rich in milk flavor, soft in texture and instantly melt in the mouth, and meet the requirements of most consumers in China on mouthfeel and taste.
Comparative example 1
Compared with example 1, comparative example 1 adjusts the pH value of the fermentation end point, and other preparation processes are the same as example 1.
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 5.0g/100ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 10 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk for 90-5 min.
Inoculating and fermenting: lactobacillus acidophilus and Lactobacillus bulgaricus are used as inoculation strains, the inoculation temperature is 42 ℃, and the fermentation is carried out until the end point pH is 5.5.
Heating curd and blanching: the blanching temperature is 80 deg.C, the blanching time is 20min, and the water content of curd is 70% at the end of blanching.
Pressing type whey discharging: wrapping the curd block with a 300-mesh filter screen, transferring into a press, and extruding and discharging whey of the curd block to reach a water content of 60%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 10% of the total mass of the curd, and then performing low-speed shearing, medium-speed shearing and high-speed shearing on the curd blocks and the white granulated sugar, wherein the low-speed shearing speed is 60RPM, and the low-speed shearing time is 2min; the medium-speed shearing speed is 200RPM, and the medium-speed shearing time is 2min; the high-speed shearing speed is 400RPM, and the high-speed shearing time is 2min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: and transferring the curd block into a pill making machine to make fresh cheese balls.
And (3) packaging and storing: storing at 5 deg.C.
The fresh cheese prepared in the comparative example 1 has loose structure, loose mouthfeel, obvious granular sensation and extremely poor sensory evaluation experience because the fermentation pH cannot reach the isoelectric points of whey protein and casein and the protein precipitation is incomplete, and the shape is kept to be semisolid.
Comparative example 2
Compared with example 1, comparative example 2 adjusts the blanching conditions, adopts a low-temperature blanching mode, and has the same other preparation processes as example 1.
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 5.0g/100ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 10 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk for 90-5 min.
Inoculating and fermenting: lactobacillus acidophilus and Lactobacillus bulgaricus are used as inoculation strains, the inoculation temperature is 42 ℃, and the fermentation is carried out until the end point pH is 4.75.
Heating curd and blanching: the blanching temperature is 40 ℃, the blanching time is 1h, and the moisture content of the curd is 85 percent at the end of blanching.
Pressing type whey discharging: wrapping the curd block with a 300-mesh filter screen, transferring into a press, and extruding and discharging whey of the curd block to reach a water content of 60%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 10% of the total mass of the curd, and then performing low-speed shearing, medium-speed shearing and high-speed shearing on the curd blocks and the white granulated sugar, wherein the low-speed shearing speed is 60RPM, and the low-speed shearing time is 2min; the medium-speed shearing speed is 200RPM, and the medium-speed shearing time is 2min; the high-speed shearing speed is 400RPM, and the high-speed shearing time is 2min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: transferring the curd block to a pill making machine, and making into fresh cheese balls.
And (3) packaging and storing: storing at 5 deg.C.
The fresh cheese prepared in the comparative example 2 has low water evaporation rate due to too low blanching temperature, and the content cannot be fully concentrated, so that the final product has abnormal sweet-sour ratio and rough mouthfeel; and the blanching temperature is too low for the fresh cheese to be adequately sterilized, thus risking microbial infection.
Comparative example 3
Comparative example 3 adjusted the shear mode and rate compared to example 1, and the other preparation process was the same as example 1.
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 5.0g/100ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 10 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk for 90-5 min.
Inoculating and fermenting: lactobacillus acidophilus and Lactobacillus bulgaricus are used as inoculation strains, the inoculation temperature is 42 ℃, and the fermentation is carried out until the end point pH is 4.75.
Heating curd and blanching: the blanching temperature is 80 deg.C, the blanching time is 20min, and the water content of curd is 70% at the end of blanching.
Pressing type whey discharging: the curd block is wrapped by a 300-mesh filter screen and transferred into a squeezer, whey of the curd block is discharged by squeezing, and the moisture content of the curd block is finally squeezed to 60%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 10% of the total mass of the curd, and then carrying out whole-process low-speed shearing on the curd blocks and the white granulated sugar, wherein the low-speed shearing speed is 60RPM, and the low-speed shearing time is 6min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: transferring the curd block to a pill making machine, and making into fresh cheese balls.
And (3) packaging and storing: storing at 5 deg.C.
The fresh cheese prepared in comparative example 3 failed to undergo sufficient shearing due to the acid precipitated casein, failed to adequately remodel the structure, resulted in a rough mouthfeel, a grainy structure, and an unsmooth mouthfeel.
Comparative example 4
Comparative example 4 adjusted the shear mode and rate compared to example 1, and the other preparation procedures were the same as example 1.
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 5.0g/100ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 10 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk for 90-5 min.
Inoculating and fermenting: lactobacillus acidophilus and Lactobacillus bulgaricus are used as inoculation strains, the inoculation temperature is 42 ℃, and the fermentation is carried out until the end point pH is 4.75.
Curd heating and blanching: the blanching temperature is 80 deg.C, the blanching time is 20min, and the water content of curd is 70% at the end of blanching.
Pressing type whey discharging: the curd block is wrapped by a 300-mesh filter screen and transferred into a squeezer, whey of the curd block is discharged by squeezing, and the moisture content of the curd block is finally squeezed to 60%.
Material mixing, shearing and stirring: and transferring the curd block into a shearing and stirring cylinder, adding white granulated sugar according to 10% of the total mass of the curd, and then carrying out full-course medium-speed shearing on the curd block and the white granulated sugar, wherein the medium-speed shearing speed is 200RPM, and the medium-speed shearing time is 6min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: transferring the curd block to a pill making machine, and making into fresh cheese balls.
And (3) packaging and storing: storing the mixture at 5 ℃.
The fresh cheese prepared in comparative example 4 still had granular casein precipitated due to insufficient shearing, resulting in rough and unsmooth mouthfeel.
Comparative example 5
Comparative example 5 adjusted the shear mode and rate compared to example 1, and the other preparation process was the same as example 1.
Preparation of fresh cheese
Fresh milk standardization: 1000g of milk with a fat content of 5.0g/100ml are heated to 55 ℃.
Homogenizing: homogenizing at 55 deg.C and 10 MPa.
Fresh milk sterilization: and sterilizing the homogenized milk for 90-5 min.
Inoculating and fermenting: lactobacillus acidophilus and Lactobacillus bulgaricus are used as inoculation strains, the inoculation temperature is 42 ℃, and the fermentation is carried out until the end point pH is 4.75.
Heating curd and blanching: the blanching temperature is 80 deg.C, the blanching time is 20min, and the water content of curd is 70% at the end of blanching.
Pressing type whey discharging: wrapping the curd block with a 300-mesh filter screen, transferring into a press, and extruding and discharging whey of the curd block to reach a water content of 60%.
Material mixing, shearing and stirring: transferring the curd blocks into a shearing and stirring cylinder, adding white granulated sugar according to 10% of the total mass of the curd, and then shearing the curd blocks and the white granulated sugar at a high speed of 400RPM for 6min.
And (3) cooling: the curd was cooled to 5 ℃.
Molding a mold: and transferring the curd block into a pill making machine to make fresh cheese balls.
And (3) packaging and storing: storing the mixture at 5 ℃.
The fresh cheese prepared in comparative example 5 has an uneven texture because a part of the curd block is sputtered to the upper layer of the material by the stirring paddle due to the high-speed shearing in the whole process, and the curd block depending on the stirring paddle is in a fluid state, but the curd block of the stirring paddle still is in a solid state according to the principle. And (4) transforming.
The preparation method of the fresh cheese provided by the invention is simple to operate, and mainly comprises the steps of sequentially carrying out standardization treatment, homogenization treatment, sterilization treatment, fermentation treatment, curd blanching treatment, whey discharge treatment, shearing treatment and the like on milk, and the prepared fresh cheese is smooth in taste, rich in milk fragrance, soft in texture and instantly melt in the mouth by controlling multiple factors such as the end point pH of a material subjected to the fermentation treatment, the temperature and time of the curd blanching treatment, the water content of the treated material, the shearing mode and the like, so that the requirements of most consumers in China on the taste and the taste are met.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A method for preparing fresh cheese, which is characterized by comprising the following steps:
step 1, sequentially carrying out standardization treatment, homogenization treatment and sterilization treatment on whole milk or skim milk to obtain a first material;
step 2, inoculating and fermenting the first material obtained in the step 1 until the pH value of the end point is not higher than 5.5,
obtaining a second material, wherein the inoculated strain is a thermophilic strain or a mesophilic strain;
step 3, performing curd blanching treatment on the second material obtained in the step 2 to obtain a third material; wherein the blanching temperature is 70-95 ℃, the blanching time is 15-30 min, and the water content of the third material is 65-85 wt%;
step 4, performing whey discharge treatment on the third material obtained in the step 3 to obtain a fourth material;
and 5, sequentially carrying out low-speed shearing, medium-speed shearing and high-speed shearing on the fourth material obtained in the step 4 to obtain a fifth material, and then carrying out cooling treatment and forming treatment on the fifth material to obtain the fresh cheese.
2. The method of preparing fresh cheese according to claim 1, wherein in step 1, the fat content of the whole milk is 3.6-9.0g/100ml and the fat content of the skim milk is 0.5-2g/100ml.
3. The method of preparing fresh cheese according to claim 2, wherein the temperature of the normalization treatment in step 1 is 55 ℃ to 60 ℃.
4. The method for preparing fresh cheese according to claim 3, wherein in the step 1, the temperature for homogenization is 55 ℃ to 60 ℃, and the pressure for homogenization is 10MPa to 20MPa; the temperature of the sterilization treatment is 88-92 ℃, and the time of the sterilization treatment is 3-6 min.
5. The method of preparing fresh cheese according to claim 1, wherein in step 2, fermentation is carried out until the end point pH is 4.0 to 5.5; the thermophilic bacteria is at least one of lactobacillus acidophilus, streptococcus lactis, lactobacillus bulgaricus and streptococcus thermophilus, and the mesophilic bacteria is at least one of lactococcus lactis, leuconostoc mesenteroides and lactobacillus casei.
6. The method for preparing fresh cheese according to claim 5, wherein in the step 2, the inoculation temperature is 32 ℃ to 42 ℃, the fermentation time is 4h to 10h, and the fermentation end point titration acidity is 40 ° to 160 °.
7. The method of preparing fresh cheese according to claim 1, wherein the fourth mass has a water content of 40% to 75% in step 4.
8. The method for preparing fresh cheese according to claim 1, wherein, in step 5, white granulated sugar is added to the fourth material in an amount of 1-20% by mass of the fourth material before the low-speed shearing treatment.
9. The method for preparing fresh cheese according to claim 8, wherein in the step 5, the low-speed shearing speed is 50RPM to 80RPM, and the low-speed shearing time is 2min to 3min; the speed of medium-speed shearing is 80 RPM-300 RPM, and the time of medium-speed shearing is 2 min-3 min; the high-speed shearing speed is 300RPM to 500RPM, and the high-speed shearing time is 2min to 3min.
10. A fresh cheese produced by the method of producing fresh cheese according to any one of claims 1 to 9.
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| CN101380043A (en) * | 2008-10-17 | 2009-03-11 | 石家庄君乐宝乳业有限公司 | Fresh cheese preparation method |
| JP2012175922A (en) * | 2011-02-25 | 2012-09-13 | Snow Brand Milk Products Co Ltd | Processed cheese, and method for producing the same |
| CN103918797A (en) * | 2013-01-10 | 2014-07-16 | 内蒙古伊利实业集团股份有限公司 | Healthy fresh cheese and preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1919029A (en) * | 2005-08-25 | 2007-02-28 | 深圳市海川实业股份有限公司 | Sugar-free ice-cream cake powder and preparing method of sugar-free ice-cream cake |
| CN101380043A (en) * | 2008-10-17 | 2009-03-11 | 石家庄君乐宝乳业有限公司 | Fresh cheese preparation method |
| JP2012175922A (en) * | 2011-02-25 | 2012-09-13 | Snow Brand Milk Products Co Ltd | Processed cheese, and method for producing the same |
| CN103918797A (en) * | 2013-01-10 | 2014-07-16 | 内蒙古伊利实业集团股份有限公司 | Healthy fresh cheese and preparing method thereof |
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| CN115624070A (en) * | 2022-10-26 | 2023-01-20 | 那木拉 | Cheese crisp and preparation method thereof |
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