CN116195655A - Beef jerky type natural cheese and preparation method thereof - Google Patents

Abstract

The invention provides beef jerky type natural cheese and a preparation method thereof. The preparation method provided by the invention comprises the following steps: a) Raw material standardization; b) Sterilizing, fermenting and coagulating; c) Demulsification and whey removal; d) Stacking, squeezing and forming; e) And (5) scalding and cooling. By adopting the process and controlling some operation steps and conditions, specifically, introducing membrane filtration casein into the raw materials for standardized treatment, controlling the size of demulsification cutting blocks, controlling the conditions of press forming and the conditions of blanching treatment, the prepared natural cheese has high protein content and high nutritive value, and endows the cheese with the taste of beef jerky, and the shelf life is obviously prolonged.

Description

Beef jerky type natural cheese and preparation method thereof

Technical Field

The invention relates to the field of cheese, in particular to beef jerky type natural cheese and a preparation method thereof.

Background

Cheese is a product prepared by fermenting cow milk, and about ten kg of cow milk can be used for preparing one kg of cheese, commonly called as 'milk gold', so that the nutrition content of the cheese is far higher than that of cow milk.

Cheese products approximate solid foods, and cheese is known in inner mongolia as "milk tofu". The cheese comprises natural cheese and processed cheese, wherein the processed cheese is a product formed by crushing one or more than two types of natural cheese, adding an emulsifying agent and a stabilizing agent, and melting.

Cheese is rich in protein and calcium, convenient to eat and various in variety, and the cheese products are eaten in western countries. In recent years, the domestic demand for cheese products is also increasing, pizza, cheese bread, cheese chafing dish and the like are favored by consumers, and in addition, some travel lovers often select more beef jerky but do not replace the preferred food of the beef jerky when supplementing energy in the way, so that the preparation of the high-quality beef jerky natural cheese has market prospect.

Therefore, the beef-dried natural cheese contains high protein content, has high nutritive value and long shelf life.

Disclosure of Invention

In view of the above, the present invention aims to provide a beef jerky-type natural cheese and a method for producing the same. The dried beef natural cheese prepared by the invention has high protein content and high nutritive value, gives the cheese dried beef a taste, and obviously prolongs the shelf life.

The invention provides a preparation method of beef jerky type natural cheese, which comprises the following steps:

a) Raw material standardization:

mixing raw milk and membrane-filtered casein, and heating to obtain standardized raw materials;

b) Sterilizing, fermenting and coagulating:

sterilizing the standardized raw materials, adding a fermenting agent for fermentation, and then adding chymosin for chymosin to obtain coagulum;

c) Demulsification and whey removal:

cutting and demulsifying the coagulum, stirring and heating until the pH of whey reaches 5.2-5.6, and discharging whey to obtain curd particles;

d) Stacking, pressing and forming:

placing the curd particles in a forming die for press forming to obtain a formed cheese block;

the pressure of the press molding is 0.6-0.8 MPa, and the time is 24-48 h;

e) Scalding and cooling:

placing the molded cheese blocks in a liquid medium for scalding and soaking, and cooling to obtain beef dry natural cheese;

the temperature of the blanching soaking is 85-95 ℃ and the time is 3-5 h.

Preferably, in the step a), the addition amount of the membrane filtration casein is 2-4wt% of the cow milk;

the membrane-filtered casein is Leprino USA.

Preferably, in the step c), the cutting demulsification is to cut the coagulum into milk blocks with the length, width and height of 0.3-0.5 cm;

the temperature is raised to 48-55 ℃.

Preferably, in the step a), the heating temperature is 50-60 ℃;

stirring is carried out during the heating process;

the stirring speed is 800-1100 rpm, and the stirring time is 40min.

Preferably, in step e), the liquid medium is water, whey or reconstituted whey.

Preferably, in the step b), the sterilization conditions are: preserving heat at 65 ℃ for 30min or preserving heat at 72 ℃ for 15s;

after the sterilization, cooling is also carried out;

the cooling is to 28-32 ℃.

Preferably, in the step b), the fermentation is performed as follows: firstly adding a starter, uniformly stirring, and then standing for fermentation;

the temperature of the standing fermentation is 28-32 ℃ and the time is 2 hours;

the starter comprises one or more of lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, lactococcus lactis diacetyl subspecies and streptococcus thermophilus.

Preferably, in step b), the curd time is 40min;

the chymosin includes one or more of microbial chymosin and animal chymosin.

Preferably, in the step e), the cooling is to cool to normal temperature or 4 ℃;

after the cooling, further comprising: cutting the cooled product into beef jerky shape by using a sterile knife, and then carrying out sterile vacuumizing packaging to obtain the beef jerky-shaped natural cheese.

The invention also provides the beef dry natural cheese prepared by the preparation method in the technical scheme.

According to the preparation method of the beef dry natural cheese, membrane filtration casein is introduced into raw materials for standardized treatment, and then sterilization, fermentation, curd, demulsification, whey removal, stacking, squeezing, scalding and cooling are carried out. The method comprises the steps of introducing membrane filtration casein into raw materials, controlling the size of demulsification cutting blocks, controlling the conditions of squeezing and forming and the conditions of scalding treatment, and improving the content of active casein by adding the membrane filtration casein, and continuously hydrolyzing the protein under the action of chymosin in the subsequent link, so that the final cheese product has higher protein content and solid content, and the cheese meat texture is given; meanwhile, the size of the demulsification cutting block is controlled within the range, so that the bad influence on the hardness of the cheese is avoided, and the texture and the taste of the cheese are prevented from being influenced; moreover, the conditions of the blanching treatment are controlled, so that casein in the cheese is fully denatured, and the meat taste is generated. In addition, the shelf life of the cheese is obviously prolonged by controlling the means in various aspects.

The test result shows that the protein content of the cheese product prepared by the invention reaches more than 40g/100g, the solid content reaches more than 70g/100g, and the cheese product is rich in nutrition; the hardness of the product reaches 50-70N, meets the requirements, and has better beef jerky texture and chewing taste; the shelf life of the product reaches more than 3 months at normal temperature, and the shelf life reaches more than 6 months at the low temperature of 2-6 ℃.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.

Fig. 1 is a schematic representation of the appearance of the cheese product obtained before cutting in step S5 of example 1.

Detailed Description

The preparation method of the beef jerky type natural cheese comprises the following steps:

a) Raw material standardization:

mixing raw milk and membrane-filtered casein, and heating to obtain standardized raw materials;

b) Sterilizing, fermenting and coagulating:

sterilizing the standardized raw materials, adding a fermenting agent for fermentation, and then adding chymosin for chymosin to obtain coagulum;

c) Demulsification and whey removal:

cutting and demulsifying the coagulum, stirring and heating until the pH of whey reaches 5.2-5.6, and discharging whey to obtain curd particles;

d) Stacking, pressing and forming:

placing the curd particles in a forming die for press forming to obtain a formed cheese block;

the pressure of the press molding is 0.6-0.8 MPa, and the time is 24-48 h;

e) Scalding and cooling:

placing the molded cheese blocks in a liquid medium for scalding and soaking, and cooling to obtain beef dry natural cheese;

the temperature of the blanching soaking is 85-95 ℃ and the time is 3-5 h.

According to the preparation method of the beef dry natural cheese, membrane filtration casein is introduced into raw materials for standardized treatment, and then sterilization, fermentation, curd, demulsification, whey removal, stacking, squeezing, scalding and cooling are carried out. The method comprises the steps of introducing membrane filtration casein into raw materials, controlling the size of demulsification cutting blocks, controlling the conditions of squeezing and forming and the conditions of scalding treatment, and improving the content of active casein by adding the membrane filtration casein, and continuously hydrolyzing the protein under the action of chymosin in the subsequent link, so that the final cheese product has higher protein content and solid content, and the cheese meat texture is given; meanwhile, the size of the demulsification cutting block is controlled within the range, so that the bad influence on the hardness of the cheese is avoided, and the texture and the taste of the cheese are prevented from being influenced; moreover, the conditions of the blanching treatment are controlled, so that casein in the cheese is fully denatured, and the meat taste is generated. In addition, the shelf life of the cheese is obviously prolonged by controlling the means in various aspects.

Regarding step a): and (5) raw material standardization.

Raw material standardization: mixing raw milk and membrane-filtered casein, and heating to obtain standardized raw materials.

The membrane-filtered casein is a casein produced by membrane filtration technology, also known as active casein. In the present invention, the type of membrane-filtered casein is preferably Leprino USA, which is available from milk pride Inc. The addition amount of the membrane filtration casein is preferably 2-4wt% of the raw milk, and specifically can be 2-3wt% or 4wt%.

In the present invention, the heating temperature is preferably 50 to 60℃and may specifically be 50℃51℃52℃53℃54℃55℃56℃57℃58℃59℃60 ℃. In the present invention, the mode of the mixed heating is preferably as follows: firstly, raw milk is heated to a target temperature, then, the membrane is added to filter casein, and the raw milk is mixed for a certain time at the temperature.

In the present invention, stirring is preferably accompanied during the heating. In the present invention, the stirring speed is preferably 800 to 1100rpm, and in some embodiments of the present invention 800rpm, 900rpm, 1000rpm, 1100rpm. The stirring time is preferably 30min. And stopping heating after stirring to obtain a standardized raw material, and carrying out the next link.

According to the invention, the membrane-filtered casein is added into raw milk, and is fully hydrated by heating and stirring, so that the content of active casein can be increased, and after chymosin is added in the subsequent links, the protein can be continuously hydrolyzed, so that the final cheese product has higher protein content and solid content, and the meat texture of the cheese is endowed.

Regarding step b): sterilizing, fermenting, and coagulating.

Sterilizing, fermenting and coagulating: sterilizing the standardized raw materials, adding a fermenting agent for fermentation, and then adding chymosin for chymosin to obtain coagulum.

In the present invention, the sterilization is preferably pasteurization. The sterilization conditions are more preferably specifically: the temperature is kept at 65 ℃ for 30min or 72 ℃ for 15s. After the sterilization, cooling is preferably performed. The cooling is preferably carried out to 28 to 32℃and specifically 28℃29℃30℃31℃32 ℃. Cooling and fermenting.

In the present invention, the fermentation is preferably performed by: firstly adding a starter, stirring uniformly, and then standing for fermentation.

Wherein:

the type of starter is not particularly limited and may be any starter conventionally used in the art, including but not limited to one or more of lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, lactococcus diacetyl subspecies lactis, and streptococcus thermophilus. In some embodiments of the invention, the starter is FC-211 (from Dissman, inc. containing both lactococcus lactis subspecies lactis and lactococcus lactis subspecies cremoris); in other embodiments of the invention, the starter is CP121 (from diesman, streptococcus thermophilus); in other embodiments of the invention, the starter is SC-619 (from Dissman, inc., which contains both lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, and lactococcus lactis diacetyl subspecies); in other embodiments of the invention, the starter is DX-34A (from Dissman, inc., which contains both lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, and lactococcus lactis diacetyl subspecies); in other embodiments of the invention, the starter is CH-200 (from Dissman, inc. containing both lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, and Streptococcus thermophilus); in other embodiments of the invention, the starter is SC-131 (from Dissman, inc. containing both lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, and Streptococcus thermophilus). The above examples are merely illustrative and not restrictive, and the starter may be any starter conventionally used in the art in the present invention, and is not limited to the above. In the invention, the inoculation amount of the starter is preferably 0.005% -0.03%; in some embodiments of the invention, the starter inoculum size is 0.005% or 0.01%. In the invention, the stirring conditions are not particularly limited, and the materials can be uniformly stirred.

The temperature of the static fermentation is the cooling temperature, namely 28-32 ℃, specifically 28 ℃, 29 ℃, 30 ℃, 31 ℃ and 32 ℃; the time of the stationary fermentation is preferably 2 hours. After the fermentation, a fermented product is obtained.

In the present invention, chymosin is added to the fermented milk to carry out milk curd.

In the present invention, the kind of chymosin is not particularly limited, and chymosin is a conventional chymosin in the art, and preferably one or more of microbial chymosin and animal chymosin. In some embodiments of the invention, the chymosin is animal chymosin MAXIREN1800; the above examples are merely illustrative and not restrictive, and the chymosin may be any chymosin conventional in the art in the present invention, and is not limited to the above types. In the invention, the time of the curd is preferably controlled to be 40 minutes, if the time of the curd is too long, the curd blocks are not easy to cut, and the whey contained in the curd blocks cannot be smoothly and timely discharged; if the curd time is too short, the gel strength of the milk curds is insufficient, and the milk curds are easy to scatter and do not form when cut. In order to control the curd time to be 40min, the method can be realized by controlling the adding amount of chymosin, the curd activity of different chymosin types is different, and the adding amount can be adaptively adjusted; in some embodiments of the invention, chymosin is added in an amount of 0.0005%, 0.0015%, 0.001%. In the invention, the temperature of the curd is the cooling temperature, namely 28-32 ℃, specifically 28 ℃, 29 ℃, 30 ℃, 31 ℃ and 32 ℃; i.e. after cooling before, fermentation and curd is carried out at this cooling temperature.

Regarding step c): demulsification and whey removal.

Demulsification and whey removal: cutting and demulsifying the coagulum, stirring and heating until the pH of the whey reaches 5.2-5.6, and discharging the whey to obtain curd particles.

In the invention, the cutting demulsification is to cut the coagulum into small particles with a certain size by using a cutting knife; in the present invention, it is preferable to cut the coagulated material into milk lump particles each having a length, width and height of 0.3 to 0.5cm; wherein the length, width and height of each milk lump particle are respectively and independently selected from 0.3-0.5 cm; more preferably, the milk lump particles have the same length, width and height, namely, the square lump particles are obtained. The size of the cutting particles can influence the hardness of the finally manufactured cheese, and the invention controls the size of the cut pieces within the range, so that the influence on the hardness of the cheese product can be reduced, the hardness of the cheese can not be basically influenced, and the taste of the cheese is not damaged.

In the present invention, after cutting, stirring is performed and the temperature is raised. The temperature is preferably raised to 48 to 55 ℃, specifically 48 ℃, 49 ℃, 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃ and 55 ℃. In the stirring and heating process, lactic acid produced by fermenting lactose by the starter added in the previous step changes the pH of the system, and when the pH of whey reaches 5.2-5.6 as the end point, stirring and heating are stopped, and the whey is discharged. If the pH value is too high, the acidity of the cheese is insufficient, the taste of the cheese is light, and if the pH value is too low, the curd particles are softened, which is disadvantageous for the subsequent press molding. In the present invention, the pH may be specifically 5.2, 5.3, 5.4, 5.5, 5.6. The method for discharging the whey is not particularly limited, and the method can be carried out according to the conventional operation in the field, such as filtering the whey by a gauze bag or discharging the whey after adding a filter screen at a discharge port of a curd groove. After the whey is discharged, curd particles are obtained.

Regarding step d): stacking, pressing and forming.

Stacking, pressing and forming: and placing the curd particles in a forming die for press forming to obtain the formed cheese block.

In the present invention, the pressure of the press molding is 0.6 to 0.8MPa, specifically, 0.6MPa, 0.7MPa, 0.8MPa, preferably 0.8MPa. The time for the press molding is 24-48 h, and can be specifically 24h, 30h, 36h and 48h. Under the control of the forming pressure and time, the cheese product can generate proper hardness, and is favorable for forming the chewing taste of the beef jerky. And (5) after the forming, demolding to obtain the formed cheese block.

Regarding step e): and (5) scalding and cooling.

Scalding and cooling: and placing the molded cheese blocks in a liquid medium for scalding and soaking, and cooling to obtain the beef dry type natural cheese.

In the present invention, the liquid medium is preferably water, whey or reconstituted whey. The kind of the whey is not particularly limited, and may be the whey discharged in the previous step. In the present invention, the ratio of the amount of the molded cheese pieces to the amount of the liquid medium is not particularly limited, and the liquid medium may be immersed in the molded cheese pieces.

In the present invention, the temperature of the blanching soaking is 85 to 95 ℃, specifically 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃ and 95 ℃. Specifically, the liquid medium may be heated to the above temperature in advance, and the molded cheese pieces may be immersed in the liquid medium. In the invention, the time for scalding and soaking is 3-5 h, and can be 3h, 4h and 5h. During the blanching soaking period, the molded cheese blocks are turned over irregularly, so that the molded cheese blocks are uniformly blanched and soaked. By blanching and soaking under the above conditions, casein in cheese is sufficiently deformed, so that cheese has meat taste.

In the present invention, the above-mentioned blanching treatment is followed by cooling. In the present invention, the cooling is preferably to a normal temperature (15 to 28 ℃) or 4 ℃.

After cooling, the following treatments are preferably also carried out: cutting the cooled product into beef jerky shape by using a sterile knife, and then carrying out sterile vacuumizing packaging to obtain the beef jerky-shaped natural cheese. The aseptic vacuumizing package can be specifically an aseptic vacuumizing plastic package.

In the invention, after the finished product is obtained, the finished product is stored. The preservation is normal temperature preservation or low temperature preservation. The temperature for low-temperature storage is preferably 2 to 6 ℃.

The invention also provides the beef dry natural cheese prepared by the preparation method in the technical scheme.

According to the preparation method of the beef dry natural cheese, membrane filtration casein is introduced into raw materials for standardized treatment, and then sterilization, fermentation, curd, demulsification, whey removal, stacking, squeezing, scalding and cooling are carried out. The method comprises the steps of introducing membrane filtration casein into raw materials, controlling the size of demulsification cutting blocks, controlling the conditions of squeezing and forming and the conditions of scalding treatment, and improving the content of active casein by adding the membrane filtration casein, and continuously hydrolyzing the protein under the action of chymosin in the subsequent link, so that the final cheese product has higher protein content and solid content, and the cheese meat texture is given; meanwhile, the size of the demulsification cutting block is controlled within the range, so that the bad influence on the hardness of the cheese is avoided, and the texture and the taste of the cheese are prevented from being influenced; the conditions of squeezing and forming are controlled to influence the hardness of the cheese, the curd particles are fully fused through the combination of pressure and time to form a uniform texture state, more whey is discharged to enable the prepared cheese to reach a certain hardness, if the hardness can not reach the requirement of later blanching, the cheese can absorb some moisture, and the meat quality and the taste of the cheese prepared after the final cooling are poor; moreover, the conditions of the blanching treatment are controlled, so that casein in the cheese is fully denatured, and the meat taste is generated. In addition, the shelf life of the cheese is obviously prolonged by controlling the means in various aspects.

The beef dry natural cheese provided by the invention has the following beneficial effects:

1. the cheese product of the invention has high protein content and solid content and rich nutrition;

2. the cheese product has the texture and the chewing taste of the dried beef, and is an excellent substitute and nutritional food for the eater of the dried beef;

3. compared with the conventional cheese, the cheese product provided by the invention has obviously prolonged shelf life;

4. the dried beef natural cheese provided by the invention is convenient to carry, and is a novel natural cheese product.

The test result shows that the protein content of the cheese product prepared by the invention reaches more than 40g/100g, the solid content reaches more than 70g/100g, and the cheese product is rich in nutrition; the hardness of the product reaches 50-70N, meets the requirements, and has better beef jerky texture and chewing taste; the shelf life of the product reaches more than 3 months at normal temperature, and the shelf life reaches more than 6 months at the low temperature of 2-6 ℃.

For a further understanding of the present invention, preferred embodiments of the invention are described below in conjunction with the examples, but it should be understood that these descriptions are merely intended to illustrate further features and advantages of the invention, and are not limiting of the claims of the invention.

In the following examples, the membrane-filtered casein was Leprino USA. The normal temperature is 25 ℃.

Example 1

S1, raw material standardization:

heating raw milk to 55deg.C, adding membrane-filtered casein accounting for 2wt% of raw milk, and stirring at 1000rpm for 30min to obtain standardized raw material.

S2, sterilizing:

the standardized raw materials were heated to 72℃and incubated for 15s. Then, cooling to 28℃and adding FC-211 (containing lactococcus lactis subspecies lactis and lactococcus lactis milk fat subspecies) of the starter at an inoculum size of 0.01%, stirring uniformly, and then standing and fermenting at this temperature for 2 hours. Then, chymosin MAXIREN1800 was added at this temperature in an amount of 0.0015% to give a curd for 40 minutes, to obtain a coagulated material.

S3, demulsification and whey removal:

cutting and demulsifiing the coagulum, cutting into milk lump particles with the length and width of 0.4cm, heating to 50 ℃ while stirring until the pH of whey reaches 5.4, stopping heating and stirring, and removing whey to obtain curd particles.

S4, stacking, squeezing and forming:

and (3) placing the obtained curd particles into a forming die for press forming, wherein the pressure is 0.8MPa, the time is 30 hours, and then demolding to obtain the formed cheese block.

S5, blanching treatment and cooling:

transferring the molded cheese blocks into a whey solution at 90 ℃ for soaking for 3 hours, and turning over irregularly during the soaking. And taking out the cheese blocks, cooling to normal temperature, cutting into strips, packaging the finished product, and then transferring to normal temperature for preservation.

Wherein, the appearance of the cheese product after blanching and cooling and before cutting in step S5 is shown in FIG. 1, and FIG. 1 is a schematic view showing the appearance of the cheese product obtained before cutting in step S5 of example 1, it can be seen that the product has the appearance and texture of beef jerky.

Example 2

S1, raw material standardization:

the raw milk is heated to 55 ℃, membrane filtration casein accounting for 3wt% of the raw milk is added, and stirring is carried out for 30min at 1100rpm, thus obtaining standardized raw materials.

S2, sterilizing:

the standardized raw materials were heated to 72℃and incubated for 15s. Then, cooled to 32℃and added with CP121 (Streptococcus thermophilus) from Dissmann, starter, the inoculum size of which was 0.005%, and stirred well, and then allowed to stand at this temperature for fermentation for 2 hours. Then, chymosin MAXIREN1800 was added at the temperature in an amount of 0.001% and the curd time was 40 minutes to obtain a coagulated material.

S3, demulsification and whey removal:

cutting and demulsifiing the coagulum, cutting into milk lump particles with the length and width of 0.4cm, heating to 50 ℃ while stirring until the pH of whey reaches 5.4, stopping heating and stirring, and removing whey to obtain curd particles.

S4, stacking, squeezing and forming:

and (3) placing the obtained curd particles in a forming die for press forming, wherein the pressure is 0.8MPa, the time is 24 hours, and then demolding to obtain the formed cheese block.

S5, blanching treatment and cooling:

transferring the molded cheese blocks into whey solution at 95 ℃ for soaking for 3 hours, and turning over irregularly during the soaking. And taking out the cheese blocks, cooling to normal temperature, cutting into strips, packaging the finished product, and then transferring to normal temperature for preservation.

Example 3

S1, raw material standardization:

heating raw milk to 55deg.C, adding membrane-filtered casein accounting for 4wt% of raw milk, and stirring at 800rpm for 30min to obtain standardized raw material.

S2, sterilizing:

the standardized raw materials were heated to 72℃and incubated for 15s. Then, cooled to 28℃and added with a starter SC-619 (containing lactococcus lactis subspecies, lactococcus lactis milk subspecies, lactococcus lactis diacetyl subspecies) of the Dissmann company in an inoculum size of 0.01%, stirred uniformly, and then allowed to stand at this temperature for fermentation for 2 hours. Then, chymosin MAXIREN1800 was added at the temperature in an amount of 0.001% and the curd time was 40 minutes to obtain a coagulated material.

S3, demulsification and whey removal:

cutting and demulsifiing the coagulum, cutting into milk lump particles with the length and width of 0.4cm, heating to 50 ℃ while stirring until the pH of whey reaches 5.4, stopping heating and stirring, and removing whey to obtain curd particles.

S4, stacking, squeezing and forming:

and (3) placing the obtained curd particles into a forming die for press forming, wherein the pressure is 0.8MPa, the time is 36h, and then demoulding to obtain the formed cheese blocks.

S5, blanching treatment and cooling:

transferring the molded cheese blocks into whey solution at 95 ℃ for soaking for 4 hours, and turning over irregularly during the soaking. And taking out the cheese blocks, cooling to normal temperature, cutting into strips, packaging the finished product, and then transferring to normal temperature for preservation.

The preparation conditions, product characteristics and shelf life of examples 1 to 3 are shown in Table 1.

Table 1 preparation conditions and product characteristics and shelf life of examples 1 to 3

	Press forming time/h	Scalding temperature/DEGC	Storage conditions	Shelf life/month
					Example 1	30	90	Normal temperature	3
Example 2	24	95	Normal temperature	4
					Example 3	36	95	Normal temperature	5

It can be seen that the normal temperature storage shelf life of the product is prolonged along with the extension of the pressing time and the increase of the blanching temperature, and the optimal normal temperature storage shelf life of the product is achieved when the pressing forming time is 36h and the blanching temperature is 95 ℃.

Example 4

S1, raw material standardization:

heating raw milk to 55deg.C, adding membrane-filtered casein accounting for 2wt% of raw milk, and stirring at 800rpm for 30min to obtain standardized raw material.

S2, sterilizing:

the standardized raw materials were heated to 65℃and incubated for 30min. Then, cooling to 32℃and adding DX-34A (containing lactococcus lactis subspecies lactis, lactococcus lactis diacetyl subspecies lactis) of the starter, stirring uniformly, and standing at this temperature for 2 hours. Then, chymosin MAXIREN1800 was added at the temperature in an amount of 0.001% and the curd time was 40 minutes to obtain a coagulated material.

S3, demulsification and whey removal:

cutting and demulsifiing the coagulum, cutting into milk lump particles with the length and width of 0.4cm, heating to 50 ℃ while stirring until the pH of whey reaches 5.6, stopping heating and stirring, and removing whey to obtain curd particles.

S4, stacking, squeezing and forming:

and (3) placing the obtained curd particles in a forming die for press forming, wherein the pressure is 0.8MPa, the time is 24 hours, and then demolding to obtain the formed cheese block.

S5, blanching treatment and cooling:

transferring the molded cheese blocks into whey solution at 85 ℃ for soaking for 5 hours, and turning over irregularly during the soaking. And taking out the cheese blocks, cooling to 4 ℃, cutting into strips, packaging the finished product, and then transferring to a condition of 3 ℃ for preservation.

Example 5

S1, raw material standardization:

heating raw milk to 55deg.C, adding membrane-filtered casein accounting for 3wt% of raw milk, and stirring at 900rpm for 30min to obtain standardized raw material.

S2, sterilizing:

the standardized raw materials were heated to 65℃and incubated for 30min. Then, cooling to 28deg.C, adding CH-200 (containing lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, and Streptococcus thermophilus) of the starter, stirring, and standing at this temperature for 2 hr. Thereafter, chymosin MAXIREN1800 was added at this temperature in an amount of 0.0005% to give a curd time of 40 minutes, to obtain a coagulated material.

S3, demulsification and whey removal:

cutting and demulsifiing the coagulum, cutting into milk lump particles with the length and width of 0.4cm, heating to 50 ℃ while stirring until the pH of whey reaches 5.6, stopping heating and stirring, and removing whey to obtain curd particles.

S4, stacking, squeezing and forming:

and (3) placing the obtained curd particles into a forming die for press forming, wherein the pressure is 0.8MPa, the time is 30 hours, and then demolding to obtain the formed cheese block.

S5, blanching treatment and cooling:

transferring the molded cheese blocks into a whey solution at 90 ℃ for soaking for 3 hours, and turning over irregularly during the soaking. And taking out the cheese blocks, cooling to 4 ℃, cutting into strips, packaging the finished product, and then transferring to a condition of 3 ℃ for preservation.

Example 6

S1, raw material standardization:

the raw milk is heated to 55 ℃, membrane filtration casein accounting for 4wt% of the raw milk is added, and stirring is carried out for 30min at 1000rpm, thus obtaining standardized raw materials.

S2, sterilizing:

the standardized raw materials were heated to 65℃and incubated for 30min. Then, cooled to 28 ℃, added with a starter-SC-131 (containing lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, streptococcus thermophilus) of 0.005% and stirred uniformly, and then allowed to stand at this temperature for fermentation for 2 hours. Then, chymosin MAXIREN1800 was added at the temperature in an amount of 0.001% and the curd time was 40 minutes to obtain a coagulated material.

S3, demulsification and whey removal:

cutting and demulsifiing the coagulum, cutting into milk lump particles with the length and width of 0.4cm, heating to 50 ℃ while stirring until the pH of whey reaches 5.6, stopping heating and stirring, and removing whey to obtain curd particles.

S4, stacking, squeezing and forming:

and (3) placing the obtained curd particles into a forming die for press forming, wherein the pressure is 0.8MPa, the time is 36h, and then demoulding to obtain the formed cheese blocks.

S5, blanching treatment and cooling:

transferring the molded cheese blocks into whey solution at 95 ℃ for soaking for 5 hours, and turning over irregularly during the soaking. And taking out the cheese blocks, cooling to 4 ℃, cutting into strips, packaging the finished product, and then transferring to a condition of 3 ℃ for preservation.

The preparation conditions, product characteristics and shelf life of examples 4 to 6 are shown in Table 2.

Table 2 preparation conditions and product characteristics and shelf life of examples 4 to 6

	Press forming time/h	Scalding temperature/DEGC	Storage conditions	Shelf life/month
					Example 4	24	85	3℃	6
Example 5	30	90	3℃	7
					Example 6	36	95	3℃	9

As can be seen from the test results in Table 2, the low-temperature storage shelf life of the product is prolonged along with the extension of the pressing time and the increase of the blanching temperature, and the low-temperature storage shelf life of the product is optimal when the pressing forming time is 36h and the blanching temperature is 95 ℃ similar to the rule in Table 1. Meanwhile, as can be seen by comparing table 1 with table 2, the low temperature storage condition can prolong the shelf life of the product compared with the normal temperature storage condition.

Example 7

The procedure of example 4 was followed, except that the amounts of casein added for membrane filtration were set to 0.5%, 2% (corresponding to example 4), 3%, 4%, 6%, respectively. The products obtained were designated 7-1, 7-2 (corresponding to example 4), 7-3, 7-4, 7-5, respectively.

Detecting various characteristics of the product, including: protein content, solids content, hardness, mouthfeel, and low temperature shelf life. The results are shown in Table 3.

The hardness TEST instrument is a texture instrument Shimadzu EZ TEST (Shimadzu corporation, china). The descriptors of texture and mouthfeel are based on the ISO 13299 rapid descriptive analytical test method, and the sample size is 12 internal trained panel members.

TABLE 3 results of product testing in example 7

As can be seen from the test results in Table 3, samples 7-2 to 7-4, which are in the range of 2% -4% of casein addition amount of the membrane filtration, have higher protein content and solid content, and the hardness of the product is 50-70N, is not too low nor too high, reaches a proper level, and is beneficial to bringing better mouthfeel; has the texture and chewing taste of beef jerky, longer shelf life and better comprehensive effect of the product. And the combination effect is poor for the sample 7-1 with too low casein addition and the sample 7-4 with too high casein addition.

Comparative example 1

The procedure of example 4 was followed except that the scalding temperature was changed to 75℃and 100℃respectively, and the obtained samples were designated as comparative samples 1-1 and comparative samples 1-2, respectively.

The resulting control was subjected to various property tests according to the test method of example 7 and compared with the product of example 4, and the results are shown in Table 4.

Table 4 results of the product test in comparative example 1

Sample of	Scalding temperature/DEGC	Hardness of	Texture, mouthfeel	Shelf life/month
					Comparative sample 1-1	75	50N	The texture is compact and the meat texture is slightly weaker	5
Comparative examples 1 to 2	100	48N	The texture is not compact and the meat texture is poor	4
					Example 4	85	52N	Compact texture, good meat quality and taste	6

As can be seen from the test results of table 4, the combined effect of the two comparison samples is significantly worse than that of example 4; wherein the shelf lives of both control samples were reduced; the taste of the comparison sample 1-1 is poor, the hardness of the comparison sample 1-2 is too low, the texture and the taste are poor, and mainly because the blanching is a boiling condition, more whey or water enters the cheese, so that the texture and the meat quality of the cheese are affected. Therefore, the invention proves that when the blanching temperature is controlled to be 85-95 ℃, the hardness level meeting the requirement (50-70N) is favorable to be obtained, the beef jerky texture and the chewing taste are better, the shelf life is longer, and the comprehensive effect of the product is better; and when the scalding temperature is too low and too high, the comprehensive effect of the product can be reduced.

Comparative example 2

The procedure of example 4 was followed except that the molding pressure was changed to 0.4MPa and 1.2MPa, respectively, and the obtained samples were designated as comparative sample 2-1 and comparative sample 2-2, respectively.

The resulting control was subjected to various property tests according to the test method of example 7 and compared with the product of example 4, and the results are shown in Table 5.

Table 5 results of product testing in comparative example 2

Sample of	Forming pressure/MPa	Hardness of	Texture, mouthfeel	Shelf life/month
					Comparative sample 2-1	0.4	40N	The texture is not compact, and the meat quality and the taste are poor	3
Comparative sample 2-2	1.2	75N	Too hard a texture and a fleshy feel skipped	8
					Example 4	0.8	52N	The texture is compact and the meat quality is good	6

As can be seen from the test results of table 5, the combined effect of the two comparison samples is significantly worse than that of example 4; wherein, the hardness of the comparative sample 2-1 is too low, the texture and the taste are poor, and the shelf life is short; the hardness of comparative sample 2-2 was too high, the texture was too hard, and the mouthfeel was affected. Therefore, when the forming pressure is controlled to be 0.6-0.8 MPa, the method is favorable for obtaining the hardness level meeting the requirement (50-70N), has better jerky texture and chewing taste, ensures longer shelf life and has better comprehensive effect; when the molding pressure is too low and too high, the comprehensive effect of the product can be reduced.

The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to aid in understanding the method of the invention and its core concept, including the best mode, and also to enable any person skilled in the art to practice the invention, including making and using any devices or systems and performing any incorporated methods. It should be noted that it will be apparent to those skilled in the art that various modifications and adaptations of the invention can be made without departing from the principles of the invention and these modifications and adaptations are intended to be within the scope of the invention as defined in the following claims. The scope of the patent protection is defined by the claims and may include other embodiments that occur to those skilled in the art. Such other embodiments are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements with insubstantial differences from the literal language of the claims.

Claims (10)

1. The preparation method of the beef jerky type natural cheese is characterized by comprising the following steps of:

a) Raw material standardization:

mixing raw milk and membrane-filtered casein, and heating to obtain standardized raw materials;

b) Sterilizing, fermenting and coagulating:

sterilizing the standardized raw materials, adding a fermenting agent for fermentation, and then adding chymosin for chymosin to obtain coagulum;

c) Demulsification and whey removal:

cutting and demulsifying the coagulum, stirring and heating until the pH of whey reaches 5.2-5.6, and discharging whey to obtain curd particles;

d) Stacking, pressing and forming:

placing the curd particles in a forming die for press forming to obtain a formed cheese block;

the pressure of the press molding is 0.6-0.8 MPa, and the time is 24-48 h;

e) Scalding and cooling:

placing the molded cheese blocks in a liquid medium for scalding and soaking, and cooling to obtain beef dry natural cheese;

the temperature of the blanching soaking is 85-95 ℃ and the time is 3-5 h.

2. The method according to claim 1, wherein in the step a), the casein is added in an amount of 2 to 4wt% of cow milk;

the membrane-filtered casein is Leprino USA.

3. The method according to claim 1, wherein in the step c), the cutting demulsification is to cut the coagulum into milk pieces with a length, width and height of 0.3-0.5 cm;

the temperature is raised to 48-55 ℃.

4. The method according to claim 1 or 2, wherein in the step a), the heating temperature is 50 to 60 ℃;

stirring is carried out during the heating process;

the stirring speed is 800-1100 rpm, and the stirring time is 40min.

5. The method according to claim 1, wherein in step e) the liquid medium is water, whey or reconstituted whey.

6. The method according to claim 1, wherein in the step b), the sterilization conditions are: preserving heat at 65 ℃ for 30min or preserving heat at 72 ℃ for 15s;

after the sterilization, cooling is also carried out;

the cooling is to 28-32 ℃.

7. The method according to claim 1, wherein in the step b), the fermentation is performed by: firstly adding a starter, uniformly stirring, and then standing for fermentation;

the temperature of the standing fermentation is 28-32 ℃ and the time is 2 hours;

the starter comprises one or more of lactococcus lactis subspecies lactis, lactococcus lactis subspecies milk fat, lactococcus lactis diacetyl subspecies and streptococcus thermophilus.

8. The method according to claim 1, wherein in the step b), the time of the curd is 40min;

the chymosin includes one or more of microbial chymosin and animal chymosin.

9. The method according to claim 1, wherein in step e), the cooling is to a normal temperature or 4 ℃;

after the cooling, further comprising: cutting the cooled product into beef jerky shape by using a sterile knife, and then carrying out sterile vacuumizing packaging to obtain the beef jerky-shaped natural cheese.

10. A beef dry natural cheese produced by the method of any one of claims 1 to 9.

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