CN115251164A - Raw cheese and preparation method thereof - Google Patents
Raw cheese and preparation method thereof Download PDFInfo
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- CN115251164A CN115251164A CN202210934497.9A CN202210934497A CN115251164A CN 115251164 A CN115251164 A CN 115251164A CN 202210934497 A CN202210934497 A CN 202210934497A CN 115251164 A CN115251164 A CN 115251164A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013365 dairy product Nutrition 0.000 claims abstract description 103
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 241000207199 Citrus Species 0.000 claims abstract description 37
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 37
- 239000000835 fiber Substances 0.000 claims abstract description 37
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 35
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 35
- 238000005238 degreasing Methods 0.000 claims abstract description 25
- 238000010008 shearing Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000012528 membrane Substances 0.000 claims description 33
- 238000000108 ultra-filtration Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- 239000005862 Whey Substances 0.000 claims description 20
- 102000007544 Whey Proteins Human genes 0.000 claims description 20
- 108010046377 Whey Proteins Proteins 0.000 claims description 20
- 241000194035 Lactococcus lactis Species 0.000 claims description 8
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 208000028659 discharge Diseases 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 abstract description 17
- 239000008267 milk Substances 0.000 abstract description 17
- 210000004080 milk Anatomy 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000003778 fat substitute Substances 0.000 abstract description 3
- 235000013341 fat substitute Nutrition 0.000 abstract description 3
- 235000004280 healthy diet Nutrition 0.000 abstract description 3
- 235000014059 processed cheese Nutrition 0.000 abstract description 3
- 108090000746 Chymosin Proteins 0.000 description 30
- 239000000047 product Substances 0.000 description 25
- 239000003925 fat Substances 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 13
- 235000020243 first infant milk formula Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 230000008569 process Effects 0.000 description 11
- 239000008223 sterile water Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000001816 cooling Methods 0.000 description 9
- 238000012258 culturing Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 8
- 235000004213 low-fat Nutrition 0.000 description 6
- 229940080701 chymosin Drugs 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- 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 5
- 241000894007 species Species 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000186866 Lactobacillus thermophilus Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000020930 dietary requirements Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 201000010235 heart cancer Diseases 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000024348 heart neoplasm Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008719 thickening Effects 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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
-
- 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
-
- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
-
- 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
- A23V2400/137—Delbrueckii
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention provides a raw cheese and a preparation method thereof, wherein the preparation method comprises the following steps: carrying out degreasing treatment and protein concentration on raw milk to prepare a first dairy product with the fat content of less than or equal to 0.5wt%; adding citrus fiber into the first dairy product, and performing shearing, heating, homogenizing and sterilizing treatment to obtain a second dairy product; adding a strain and rennin into the second dairy product to perform fermentation treatment and curding treatment to prepare a third dairy product. The fat content of the original cheese can be reduced by degreasing the raw milk; by adding the citrus fiber as a fat substitute, the fat content of the original cheese is reduced, and the prepared original cheese is fine and smooth in texture and has good milk flavor; through the fermentation process, the texture and flavor of the processed cheese can be further improved, and the requirement of consumers on healthy diet can be met.
Description
Technical Field
The invention relates to the technical field of raw cheese, in particular to raw cheese and a preparation method thereof.
Background
Cheese is an important dairy product called milk gold. The milk fat is a main contributing factor of the sensory quality of the cheese, and the sensory quality of the cheese can be obviously enhanced by increasing the content of the milk fat, so that people can enjoy the cheese. However, as the number of patients with hypertension and diabetes increases in recent years, the prevalence of overweight and obesity increases. Consumers are increasingly aware of the importance of dietary nutritional supplements and low-fat foods and are initially inclined to select low-fat, high-protein foods.
Reducing fat intake, particularly saturated fats, can reduce the incidence of heart disease and cancer. However, the reduction of milk fat in the raw material affects the texture and flavor of the cheese, such as rough texture and powdery texture, compared to full-fat cheese.
Disclosure of Invention
Accordingly, there is a need for a raw cheese having good texture and flavor and a method for producing the same.
An embodiment provides a preparation method of raw cheese, which comprises the following steps:
carrying out degreasing treatment and protein concentration on the raw milk to prepare a first dairy product with the fat content of less than or equal to 0.5wt%;
adding citrus fiber into the first dairy product, and performing shearing, heating, homogenizing and sterilizing treatment to obtain a second dairy product;
adding a strain and rennin into the second dairy product to perform fermentation treatment and curding treatment to prepare a third dairy product.
In some embodiments, the citrus fiber comprises from 0.05 to 0.2% by mass of the first dairy product.
In some embodiments, the fermentation is carried out with a mass ratio of said bacterial species to said second dairy product of (5-8): 1000000; the strain comprises a mixture of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, streptococcus thermophilus and lactobacillus delbrueckii subspecies bulgaricus in a mass ratio of 1;
and/or, when the curdling is carried out, the mass ratio of the rennin to the second dairy product is (6-10): 1000000.
In some of these embodiments, when fermentation and curding are performed, the fermentation treatment satisfies at least one of the following conditions:
(1) The fermentation temperature is 28-35 ℃;
(2) Fermenting until the pH value is 5.2-5.4.
In some embodiments, the degreasing treatment is performed using centrifugation; the rotating speed of the centrifugation is 4000rpm, and the centrifugation time is 2-10 min.
In some embodiments, protein concentration is performed using membrane ultrafiltration; the aperture of the filter membrane adopted by the membrane ultrafiltration treatment is 20-1000A degrees.
In some embodiments, after the fermentation treatment, the method further comprises: and performing demulsification treatment and whey discharge treatment on the third dairy product to prepare the original cheese.
In some embodiments, in the whey removal treatment, the removed whey comprises 2-5% by mass of the total whey produced during the preparation process;
and/or the rotating speed of the demulsification treatment is 1000-2000r/min, and the time is 5-15 min.
In some embodiments, the rotating speed during shearing is 6000 to 20000r/min, and the shearing time is 1 to 5min;
and/or the temperature during homogenizing is 60-65 ℃, and the pressure during homogenizing is 150-220 bar;
and/or the sterilization temperature is 80-90 ℃, and the sterilization time is 10-15 min.
An embodiment provides a raw cheese, which is prepared by the preparation method of the raw cheese.
According to the raw cheese and the preparation method thereof, when the raw cheese is prepared, raw milk is used as a raw material, the raw milk is subjected to degreasing and concentration treatment to prepare a first milk product, citrus fibers are added into the first milk product, shearing, heating, homogenizing and sterilizing are carried out to prepare a second milk product, and a strain and rennin are added into the second milk product to carry out fermentation treatment and curding treatment to prepare a third milk product. The fat content of the original cheese can be reduced by degreasing the raw milk; protein is concentrated through ultrafiltration, and citrus fiber is added as a fat substitute, so that the prepared original cheese has fine and smooth texture while the fat content of the original cheese is reduced, the content of dietary fiber is increased, the peristalsis of intestinal tracts is accelerated, and the milk fragrance of a dairy product is enhanced; through the fermentation and curding processes, the texture and flavor of the processed cheese can be further improved, and the requirements of consumers on healthy diet and delicious diet are met.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following examples. The following provides a preferred embodiment of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth 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.
It is understood that the technical features described in the open-ended form herein include closed technical solutions including the listed features, and also include open technical solutions including the listed features.
Herein, reference to numerical intervals is deemed continuous within the numerical intervals, unless otherwise stated, and includes the minimum and maximum values of the range, as well as each and every value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein.
The temperature parameter herein 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.
In this context, referring to units of the data range, if only with units after the right end point, the units representing the left end point and the right end point are the same. For example, 5 to 10min indicates that the units of the left end point "5" and the right end point "10" are min.
As used herein, the term "and/or", "and/or" includes any and all combinations of two or more of the associated listed items, including any two or any more of the associated listed items, or all of the associated listed items.
The invention provides a preparation method of raw cheese, which comprises the following steps:
carrying out degreasing treatment and protein concentration on raw milk to prepare a first dairy product with the fat content of less than or equal to 0.5wt%;
adding citrus fiber into the first dairy product, and performing shearing, heating, homogenizing and sterilizing treatment to obtain a second dairy product;
adding a strain and rennin into the second dairy product to perform fermentation treatment and curding treatment to prepare a third dairy product.
Understandably, the fat content of the original cheese can be reduced by degreasing the raw milk; protein is concentrated through ultrafiltration, and citrus fiber is added as a fat substitute, so that the prepared original cheese is fine and smooth in texture while the fat content of the original cheese is reduced, the content of dietary fiber is increased, the peristalsis of intestinal tracts is accelerated, and the milk flavor is enhanced; through the fermentation and curding processes, the texture and flavor of the processed cheese can be further improved, and the requirements of consumers on healthy diet and delicious diet can be met.
The original cheese prepared by the method has the fat content of less than 0.5 percent and the protein content of more than 5 percent, and meets the dietary requirements of low fat and high protein of consumers.
In some embodiments, the degreasing treatment is performed using centrifugation; the rotating speed of the centrifugation is 4000rpm, and the centrifugation time is 2-10 min. The protein is concentrated by adopting membrane ultrafiltration treatment, and the aperture of a filter membrane adopted by the membrane ultrafiltration treatment is 20-1000A degrees.
By the processes of centrifugal separation treatment, membrane ultrafiltration treatment and the like, the protein level in the first dairy product can be increased to the highest protein level of the raw milk, and the protein content of the prepared raw cheese is increased; and by adopting the centrifugal separation technology to carry out degreasing treatment on the raw milk, because the fat is reduced, the levels of calcium and phosphate in the first milk product can be increased, the calcium and phosphate can play a buffering role, the pH value of the first milk product is prevented from being further reduced, and the bitter taste generated by protein hydrolysis is effectively reduced.
In the invention, the fat content in the first dairy product obtained by degreasing and protein concentration of the raw milk by adopting a centrifugal separation technology and a membrane ultrafiltration technology is less than or equal to 0.5wt%; and the mass ratio of protein to fat in the first dairy product can reach (10-15): 1.
The invention adopts the membrane ultrafiltration technology to concentrate the protein in the raw milk, so that the content of the protein is improved.
The membrane ultrafiltration technology is a membrane separation technology which takes pressure as driving force and aims at separating macromolecules and small molecules. The aperture of the filter membrane adopted in the membrane ultrafiltration technology is 20-1000A degrees.
In some embodiments, the citrus fiber can be present in an amount of 0.05 to 0.2% by weight of the first dairy product; for example, the concentration may be 0.05%, 0.07%, 0.1%, 0.13%, 0.15%, 0.17%, or 0.2%, and the like, and is not particularly limited. When the mass percentage of the citrus fiber in the first dairy product is larger than the range, the material is too thick, which is not beneficial to preparation and uniform stirring; when the citrus fiber accounts for less than this range in mass% of the first dairy product, the thickening effect and the flavor-enhancing effect are not achieved.
In some embodiments, the rotation speed during shearing may be 6000 to 20000r/min, such as 6000r/min, 7000r/min, 8000r/min, 9000r/min, 10000r/min, 11000r/min, 12000r/min, 13000r/min, 14000r/min, 15000r/min, 16000r/min, 17000r/min, 18000r/min, 19000r/min or 20000r/min, without limitation. The shearing time may be 1 to 5min, for example, 1min, 2min, 3min, 4min or 5min, and the like, and is not particularly limited. In some embodiments, the temperature during homogenization is 60 to 65 ℃, for example, 60 ℃, 62 ℃, 64 ℃, or 65 ℃ and the like; the pressure during homogenization can be 150-220 bar; for example, it may be 150bar, 160bar, 170bar, 180bar, 190bar, 200bar, 210bar, or 220bar, etc., without being limited thereto.
In some embodiments, the sterilization temperature may be 80 to 90 ℃, for example, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃ or 90 ℃ and the like, and is not limited in particular. The sterilization time may be 10 to 15min, for example, 10min, 11min, 12min, 13min, 14min, or 15min, and the like, and is not limited specifically.
In some embodiments, when fermentation is performed, the mass ratio of the bacterial species to the second dairy product may be (5-8): 1000000; for example, the ratio of. When the mass ratio of the strain to the second dairy product is larger than the range, the fermentation speed is increased, and the system stability is reduced; when the mass ratio of the strain to the second dairy product is less than the range, the manufacturing cost of an enterprise is increased. Further, the strain comprises a mixture of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, streptococcus thermophilus and lactobacillus delbrueckii subspecies bulgaricus in a mass ratio of 1.
In some of these examples, the bacterial species are available from Kehansen, danisco, etc., and are available under the trade designation DCC-260, etc.
In some embodiments thereof, the mass ratio of the rennet to the second dairy product when subjected to the fermentation treatment may be (6-10): 1000000; for example, the ratio of. When the mass ratio of the rennin to the second dairy product is greater than the range, the texture of the prepared cheese is rough; when the mass ratio of the rennet to the second dairy product is less than this range, the curd speed of the dairy product is slowed down, reducing the preparation efficiency.
In some embodiments, the chymosin may be chymosin available from Kehansen, dismann, etc., under the trade designation CHY-MAXTM, etc., strain size 10 DU/bag, etc. When rennin is added, the rennin can be diluted by preparing a solution with the mass percentage concentration of 15% by using sterile water at 30 ℃.
In some of these embodiments, fermentation may be performed by first adding the bacterial species to the second dairy product and then adding the diluted chymosin.
In some of these embodiments, the fermentation is carried out at a temperature of from 28 ℃ to 35 ℃; for example, the temperature may be 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃ or 35 ℃, and the like, and is not particularly limited. When fermentation is carried out, the fermentation temperature is set in the range, and the strain can better generate the flavor of the cheese.
In some embodiments, the fermentation is performed to a pH of 5.2 to 5.4 and the fermentation is terminated. For example, fermentation may be terminated when it is brought to a pH of 5.2, 5.3 or 5.4. And when the pH value is controlled to reach 5.2-5.4, the fermentation is finished, so that the prepared cheese has a proper sweet-sour ratio, and the flavor of the cheese and the taste experience of consumers are improved.
Therefore, by optimizing the addition amount of the strain, the fermentation temperature and the pH value after fermentation is finished in the fermentation process, the strain can be ensured to grow and produce acid for fermentation under the optimal condition, the fermentation degree of the second dairy product is controlled, the texture, melting property and flavor of the prepared original cheese are further improved to the level of full-fat cheese, the taste and state of the prepared original cheese are improved, and the requirements of low sugar, low fat and few additives are met.
In some embodiments, after the fermentation treatment, the method may further comprise:
and performing demulsification treatment and whey removal treatment on the third dairy product to prepare the original cheese.
In some embodiments, the whey removal process may include 2 to 5% by weight of the total whey produced during the preparation process; for example, the concentration may be 2%, 2.2%, 2.5%, 2.8%, 3%, 3.2%, 3.5%, 3.7%, 4%, 4.3%, 4.5%, 4.7%, or 5%, and the like, and is not particularly limited.
In some embodiments, the rotation speed of the demulsification treatment may be 1000-2000r/min, for example, 1000r/min, 1100r/min, 1200r/min, 1300r/min, 1400r/min, 1500r/min, 1600r/min, 1700r/min, 1800r/min, 1900r/min or 2000r/min, etc., without limitation. The time of demulsification treatment can be 5-15 min; for example, the time period may be 5min, 6min, 7min, 8min, 9min, 10min, 11min, 12min, 13min, 14min or 15min, and the like, and is not particularly limited.
The invention also provides the raw cheese which is prepared by adopting the preparation method of the raw cheese.
The following describes the technical solution of the present invention in detail with reference to specific examples.
In the following examples and comparative examples, the species used are a mixture of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, streptococcus thermophilus and lactobacillus delbrueckii subspecies bulgaricus in a mass ratio of 1.
The strains used in the following examples and comparative examples were purchased from Kehansen under the trade name DCC-260; the chymosin is obtained from chymosin of Kehansen with a commercial model of CHY-MAXTM, and has a strain specification of 10 DU/bag.
Example 1
Taking qualified raw milk, centrifuging the raw milk at 4000rpm for 2min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to prepare a first dairy product; the mass ratio of protein to fat in the first milk product is 10;
adding citrus fibre to the first dairy product, wherein the citrus fibre accounts for 0.15% by mass of the first dairy product; shearing at 6000r/min for 1min, heating to 60 deg.C, and homogenizing at 220bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding a strain into the second dairy product, wherein the addition amount of the strain is 5 g/ton; preparing 15% rennin solution by mass percentage concentration by adopting sterile water with the temperature of 30 ℃, and continuously adding the solution into a second dairy product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting and curding, and stopping fermentation when pH is 5.2 to obtain a third dairy product; 3 percent of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
Example 2
Taking qualified raw milk, centrifuging the raw milk at 4000rpm for 10min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to obtain a first dairy product; the mass ratio of protein to fat in the first milk product is 15;
adding citrus fiber to the first dairy product, wherein the citrus fiber accounts for 0.05% of the first dairy product by mass; shearing at 7000r/min for 3min, heating to 65 deg.C, and homogenizing at 150 bar; pasteurizing at 80 deg.C for 10min, and cooling to 28 deg.C to obtain a second dairy product;
adding a strain into the second dairy product, wherein the addition amount of the strain is 8 g/ton; preparing 15% rennin solution by mass percentage concentration by adopting sterile water with the temperature of 30 ℃, and continuously adding the solution into a second dairy product, wherein the addition amount of the rennin is 10 g/ton; culturing at 28 deg.C, and fermenting until pH is 5.4 to obtain a third milk product; 5% of the total whey produced during the preparation process was removed and then demulsified at 1000r/min for 15min.
And (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
Example 3
Taking qualified raw milk, centrifuging the raw milk at 4000rpm for 5min to perform degreasing treatment, and then performing protein concentration treatment by using an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to obtain a first dairy product; the mass ratio of protein to fat in the first milk product is 10;
adding citrus fibre to the first dairy product, wherein the citrus fibre accounts for 0.2% by mass of the first dairy product; shearing at 8000r/min for 2min, heating to 63 deg.C, and homogenizing at 170 bar; pasteurizing at 90 deg.C for 13min, and cooling to 37 deg.C to obtain a second milk product;
adding a strain into the second dairy product, wherein the addition amount of the strain is 7 g/ton; preparing 15% rennin solution by mass percentage with 30 ℃ sterile water, and continuously adding the solution into a second milk product, wherein the addition amount of the rennin is 8 g/ton; culturing at constant temperature of 35 deg.C, fermenting and curdling until pH is 5.3, and stopping fermentation and curdling to obtain third dairy product; discharging 2% of total whey produced in the preparation process, and demulsifying at 2000r/min for 8min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
Example 4
Example 4 differs from example 1 in that: when the strain is added into the second dairy product for fermentation, the fermentation is stopped when the pH value is 4.8.
The specific process is as follows:
taking qualified raw milk, centrifuging the raw milk at 4000rpm for 2min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to prepare a first dairy product; the mass ratio of protein to fat in the first milk product is 14;
adding citrus fibre to the first dairy product, wherein the citrus fibre accounts for 0.15% by mass of the first dairy product; shearing at 6000r/min for 1min, heating to 64 deg.C, and homogenizing at 200 bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding strains into the second dairy product, wherein the addition amount of the strains is 5 g/ton; preparing 15% rennin solution by mass percentage with 30 ℃ sterile water, and continuously adding the solution into a second milk product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting, curdling to pH 5.2, and finishing fermentation and curdling to obtain third dairy product; 3 percent of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
Example 5
Example 5 differs from example 1 in that: when the strain is added into the second dairy product for fermentation, the fermentation is stopped when the pH value is 6.0.
The specific process is as follows:
taking qualified raw milk, centrifuging the raw milk at 4000rpm for 2min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to obtain a first dairy product; the mass ratio of protein to fat in the first milk product is 15;
adding citrus fibre to the first dairy product, wherein the citrus fibre accounts for 0.15% by mass of the first dairy product; shearing at 6000r/min for 1min, heating to 65 deg.C, and homogenizing at 200 bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding lactobacillus thermophilus into the second dairy product, wherein the addition amount of the lactobacillus thermophilus is 5 g/ton; preparing 15% rennin solution by mass percentage concentration by adopting sterile water with the temperature of 30 ℃, and continuously adding the solution into a second dairy product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting, curdling to pH of 5.2, and finishing fermentation to obtain third milk product; 3 percent of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
Example 6
Example 6 differs from example 1 in that: the mass percentage of the citrus fiber in the first dairy product is 0.3%.
The specific process is as follows:
taking qualified raw milk, centrifuging the raw milk at 4000rpm for 2min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to obtain a first dairy product; the mass ratio of protein to fat in the first milk product is 13;
adding citrus fibre to the first dairy product, wherein the citrus fibre accounts for 0.3% by mass of the first dairy product; shearing at 6000r/min for 1min, and homogenizing at 200 bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding strains into the second dairy product, wherein the addition amount of the strains is 5 g/ton; preparing 15% rennin solution by mass percentage with 30 ℃ sterile water, and continuously adding the solution into a second milk product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting and curdling until pH is 5.2, and finishing fermentation and curdling to obtain third dairy product; 3 percent of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
The citrus fibers are added too much, so that the product is too thick in texture and bad in taste due to the excessive addition of the citrus fibers.
Example 7
Example 7 differs from example 1 in that: the mass percentage of the citrus fiber in the first dairy product is 0.02%.
The specific process is as follows:
taking qualified raw milk, centrifuging the raw milk at 4000rpm for 2min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to prepare a first dairy product; the mass ratio of protein to fat in the first milk product is 10;
adding citrus fiber to the first dairy product, wherein the citrus fiber accounts for 0.02% of the first dairy product by mass; shearing at 6000r/min for 1min, heating to 62 deg.C, and homogenizing at 200 bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding a strain into the second dairy product, wherein the addition amount of the strain is 5 g/ton; preparing 15% rennin solution by mass percentage with 30 ℃ sterile water, and continuously adding the solution into a second milk product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting, curdling to pH 5.2, and finishing fermentation and curdling to obtain third dairy product; 3 percent of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
Note that, since the amount of citrus fibers added is too small, the texture is somewhat thin, and the overall feel is not good.
Comparative example 1
Comparative example 1 differs from example 1 in that: the raw milk is not subjected to degreasing treatment and protein concentration, and citrus fiber is not added.
The specific process is as follows:
shearing raw milk at high speed of 6000r/min for 1min, heating to 60 deg.C, and homogenizing at 200 bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding a strain into the second dairy product, wherein the addition amount of the strain is 5 g/ton; preparing 15% rennin solution by mass percentage with 30 ℃ sterile water, and continuously adding the solution into a second milk product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting, curdling to pH 5.2, and finishing fermentation and curdling to obtain third dairy product; 3 percent of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the raw cheese.
Comparative example 2
Comparative example 2 differs from example 1 in that: the raw milk is degreased and concentrated in protein, and is not added with citrus fiber.
The specific process is as follows:
taking qualified raw milk, centrifuging the raw milk at 4000rpm for 2min for degreasing, and then performing protein concentration treatment by adopting an ultrafiltration membrane with the filter membrane aperture of 20-1000A degrees to prepare a first dairy product; the mass ratio of protein to fat in the first milk product is 10;
shearing the first dairy product at 6000r/min for 1min, and homogenizing at 200 bar; pasteurizing at 85 deg.C for 15min, and cooling to 35 deg.C to obtain a second dairy product;
adding a strain into the second dairy product, wherein the addition amount of the strain is 5 g/ton; preparing 15% rennin solution by mass percentage with 30 ℃ sterile water, and continuously adding the solution into a second milk product, wherein the addition amount of the rennin is 6 g/ton; culturing at 33 deg.C, fermenting, curdling, and stopping fermentation and curdling when pH value is 5.2 to obtain third dairy product; 3% of total whey generated in the preparation process is discharged, and then demulsification is carried out for 5min at 1500 r/min;
and (4) filling the demulsified curd into a sterile bottle, and refrigerating at 4 ℃ to obtain the original cheese.
The cheeses prepared in examples 1 to 7 and comparative examples 1 to 2 were subjected to nutritional ingredient measurement, and the results are shown in table 1; and the shelf life test was performed on the cheese prepared in example 1, and the results are shown in table 2.
TABLE 1
| Cheese number | Protein% | Fat% |
| Example 1 | 5.0 | 0.5 |
| Example 2 | 6.0 | 0.4 |
| Example 3 | 5.0 | 0.5 |
| Example 4 | 7.0 | 0.5 |
| Example 5 | 6.0 | 0.4 |
| Example 6 | 6.5 | 0.5 |
| Example 7 | 5 | 0.5 |
| Comparative example 1 | 3.2 | 3.4 |
| Comparative example 2 | 5.0 | 0.5 |
TABLE 2
As can be seen from the results of examples 1 to 7 in table 1 and the results in table 2, when different parameters such as temperature, rotation speed, time, pressure and the like are adopted, the prepared low-fat raw cheese has the advantages of effectively reducing the content of fat milk, improving the texture and flavor of the raw cheese and meeting the low-fat and high-protein dietary requirements of consumers.
From the results of example 1, example 4 and example 5, it is understood that when the fermentation termination pH value is controlled to be less than 5.2 during the fermentation of the second dairy product, the resulting cheese tastes slightly sour; when the pH value is controlled to be more than 5.4 after the fermentation is ended, the problem of non-curd is easy to occur, and the prepared cheese has poor flavor.
From the results of example 1, example 6 and example 7, it can be seen that when the mass percentage of the citrus fiber in the first dairy product is greater than 0.2%, the material is too thick during the preparation process, which increases the preparation difficulty; if the mass percentage of the citrus fiber in the first dairy product is less than 0.05%, the effect of increasing the consistency cannot be achieved.
From the results of example 1 and comparative example 1, it is seen that the fat content in the raw cheese obtained without subjecting raw milk to the degreasing treatment is significantly higher than the fat content in the raw cheese obtained after subjecting raw milk to the degreasing treatment; the membrane ultrafiltration technology is adopted to carry out degreasing treatment on the raw milk, so that the milk fat can be effectively removed.
From the results of example 1 and comparative example 2, it is clear that the use of citrus fiber instead of milk fat effectively improves the texture and flavor of the raw cheese produced.
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. A preparation method of raw cheese is characterized by comprising the following steps:
carrying out degreasing treatment and protein concentration on raw milk to prepare a first dairy product with the fat content of less than or equal to 0.5wt%;
adding citrus fiber into the first dairy product, and performing shearing, heating, homogenizing and sterilizing treatment to obtain a second dairy product;
adding a strain and rennin into the second dairy product to perform fermentation treatment and curding treatment to prepare a third dairy product.
2. The method of preparing raw cheese according to claim 1, wherein the citrus fiber is present in an amount of 0.05 to 0.2% by mass of the first dairy product.
3. The method for preparing raw cheese according to claim 1, wherein the mass ratio of the bacterial strain to the second dairy product is (5-8): 1000000; the strain comprises a mixture of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, streptococcus thermophilus and lactobacillus delbrueckii subspecies bulgaricus in a mass ratio of 1;
and/or the mass ratio of the rennin to the second dairy product is (6-10): 1000000.
4. The method of preparing raw cheese according to claim 3, wherein the fermentation treatment satisfies at least one of the following conditions:
(1) The fermentation temperature is 28-35 ℃;
(2) Fermenting until the pH value is 5.2-5.4.
5. The method for producing raw cheese according to claim 1, wherein the degreasing treatment is performed by centrifugal separation; the rotating speed of the centrifugation is 4000rpm, and the centrifugation time is 2-10 min.
6. The method of preparing a reduced-fat raw cheese according to claim 5, wherein the protein concentration is performed by membrane ultrafiltration; the aperture of the filter membrane adopted by the membrane ultrafiltration treatment is 20-1000A degrees.
7. The method of preparing raw cheese according to any one of claims 1 to 6, further comprising, after the fermentation treatment: and performing demulsification treatment and whey discharge treatment on the third dairy product to prepare the original cheese.
8. The method for preparing raw cheese according to claim 6, wherein, in the whey removal treatment, the removed whey accounts for 2 to 5% by mass of the total whey produced in the preparation process;
and/or the rotating speed of the demulsification treatment is 1000-2000r/min, and the time is 5-15 min.
9. The method for preparing raw cheese according to any one of claims 1 to 6 and 8, wherein the rotation speed during shearing is 6000 to 20000r/min, and the shearing time is 1 to 5min;
and/or the temperature during homogenizing is 60-65 ℃, and the pressure during homogenizing is 150-220 bar;
and/or the sterilization temperature is 80-90 ℃, and the sterilization time is 10-15 min.
10. A raw cheese produced by the method for producing a raw cheese according to any one of claims 1 to 9.
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