CN117256687A - Quark cheese and preparation method thereof - Google Patents
Quark cheese and preparation method thereof Download PDFInfo
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- CN117256687A CN117256687A CN202210667430.3A CN202210667430A CN117256687A CN 117256687 A CN117256687 A CN 117256687A CN 202210667430 A CN202210667430 A CN 202210667430A CN 117256687 A CN117256687 A CN 117256687A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000005862 Whey Substances 0.000 claims abstract description 53
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 46
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 46
- 230000001954 sterilising effect Effects 0.000 claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 9
- 108010059881 Lactase Proteins 0.000 claims abstract description 9
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 9
- 238000005238 degreasing Methods 0.000 claims abstract description 9
- 229940116108 lactase Drugs 0.000 claims abstract description 9
- 238000007872 degassing Methods 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 24
- 238000000265 homogenisation Methods 0.000 claims description 21
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- 235000020247 cow milk Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000007670 refining Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 1
- 241000194035 Lactococcus lactis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 9
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 22
- 239000000047 product Substances 0.000 description 17
- 235000019587 texture Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000001816 cooling Methods 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
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- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
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- 238000007792 addition Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
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- 235000021119 whey protein Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
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- 235000013618 yogurt Nutrition 0.000 description 2
- 101710195293 Beta-galactosidase 2 Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000002731 protein assay Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
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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
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
- A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a quark cheese and a preparation method thereof. The preparation method comprises the following steps: (1) degassing, homogenizing, degreasing and sterilizing raw milk; (2) adding lactase, stirring and standing; (3) adding a starter to ferment; (4) demulsification and heating after fermentation is completed; (5) The base material is subjected to whey removal and refinement after fermentation to obtain the quark cheese; wherein, in the step (1), the sterilization conditions are as follows: sterilizing at 93-95 deg.c for 240-300 s; in the step (4), the temperature of the heating end point is 40-50 ℃; in step (5), the de-whey is performed using a whey separator. The fresh quark cheese prepared by the preparation method has uniform texture, good flavor and taste, is suitable for lactose intolerant people, and has high protein content of more than 10%.
Description
Technical Field
The invention belongs to the field of cheese, and particularly relates to quark cheese and a preparation method thereof.
Background
Cheese is a healthy dairy product which contains abundant proteins, calcium, fat, phosphorus, vitamins, etc. The lactobacillus added in the preparation process has various beneficial effects of regulating metabolism of human body, maintaining flora balance in intestinal tracts of human body, reducing cholesterol, reducing hypertension and the like.
At present, cheese products mainly comprise processed cheese and fresh cheese, wherein the processed cheese mainly comprises processed cheese, and the requirements of people on taste and nutrition are difficult to meet. Fresh cheese is a fermented dairy product between yogurt and cheese, whey separation technology is added in the production process, whey in the cheese is partially discharged, protein and other nutrient substances are reserved, the protein content of the product is high, and the effects of supplementing protein and enhancing human immunity can be achieved.
In order to meet the development demand, consumers are guided to accept cheese, and developing a fresh quark cheese product and a manufacturing process thereof become technical keys for developing cheese.
Disclosure of Invention
In order to solve the problems, the invention aims to provide fresh quark cheese and a preparation method thereof, wherein the fresh quark cheese prepared by the method has uniform texture, good flavor and taste, is suitable for lactose intolerant people, and has high protein content of more than 10 percent.
In order to achieve the above object, the present invention provides a preparation method of quark cheese, comprising the following steps:
(1) Degassing, homogenizing and sterilizing raw milk;
(2) Adding lactase, stirring and standing;
(3) Adding a starter to ferment;
(4) Demulsification and heating are carried out after fermentation is completed;
(5) The base material is subjected to whey removal and refinement after fermentation to obtain the quark cheese;
wherein, in the step (1), the sterilization conditions are as follows: sterilizing at 93-95 deg.c for 240-300 s;
in the step (4), the temperature of the heating end point is 40-50 ℃;
in step (5), the de-whey is performed using a whey separator.
According to a specific embodiment of the present invention, preferably, in step (1), the raw milk is fresh milk meeting the raw milk acquisition standard GB 6914.
According to a specific embodiment of the present invention, preferably, the raw milk is one or a combination of two or more of whole milk, skim milk, and partially skim milk.
According to a specific embodiment of the present invention, preferably, the raw milk is fresh cow milk.
According to a specific embodiment of the present invention, preferably, when the raw milk is whole milk, the step (1) further comprises degreasing after homogenization and before sterilization.
According to a specific embodiment of the present invention, preferably, in step (1): the pressure of the degassing is 18-20MPa, and the temperature of the degassing is 60-70 ℃.
According to a specific embodiment of the present invention, preferably, in step (1), the homogenization is performed by two-stage homogenization, the homogenization temperature is 40-60 ℃, the homogenization pressure is 20-30bar at one stage, and the total pressure is 170-190bar.
According to a specific embodiment of the present invention, preferably, in step (1), the homogenization is performed by two-stage homogenization, the homogenization temperature is 55 ℃, the homogenization pressure is 30bar at one stage, and the total pressure is 180bar.
According to a specific embodiment of the present invention, preferably, in the step (1), the sterilization temperature is 94-95 ℃, and the sterilization time is 240-300s.
According to a specific embodiment of the present invention, preferably, in the step (1), the sterilization is a conventional sterilization method for preparing fermented milk in the art, i.e., pasteurization or ultra-high temperature transient sterilization, the sterilization temperature is 93-95 ℃, the sterilization time is about 300s, and the cooling temperature is 45-50 ℃.
According to a specific embodiment of the present invention, in the step (2), preferably, the lactase is added in an amount of 0.5 to 4%, preferably 0.5, 1, 1.5, 2, 2.5, 3, 3.5 or 4% by weight of the raw milk before sterilization, calculated as mass percent.
According to a specific embodiment of the present invention, preferably, in step (2), the temperature of the stirring is 45-50 ℃, the time of the stirring is 15-30min, and the speed of the stirring is 500-800rpm.
According to a specific embodiment of the present invention, preferably, in step (2), the time of the standing is 1 to 2.5 hours, more preferably 2 hours.
According to a specific embodiment of the present invention, preferably, in step (3), the fermentation agent used for the fermentation is one or a combination of two or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis, lactococcus lactis subsp.
According to a specific embodiment of the present invention, preferably, in step (3), the fermentation temperature is 22-28 ℃.
According to a specific embodiment of the present invention, preferably, in the step (3), the fermentation is terminated at a pH of less than 4.6 and an acidity of about 100. The quark cheese has high protein content and long fermentation time, the fermentation end point is based on the pH value, preferably, the pH value is lower than 4.6, the fermentation is stopped, the acidity is between 100 and 120, the fermentation time is about 12 hours, and the fermented product has thick cheese flavor and no other peculiar smell.
According to a specific embodiment of the present invention, it is preferred that in step (4), after the completion of fermentation, demulsification heating is performed, the temperature at the end of the heating is 41 to 43 ℃, and the temperature at the end of the heating is maintained for 100 to 150 seconds, more preferably 120 seconds.
According to a specific embodiment of the invention, preferably, in step (5), the whey separator has a feed rate of 800-900L/h, more preferably 800L/h,820L/h,840L/h,860L/h,880L/h or 900L/h; the feed pressure of the whey separator is 3-5bar, preferably 3bar, 3.5bar, 4bar, 4.5bar or 5bar; the rotating speed of the whey separator is 8500rpm, and under the process condition, the fresh cheese prepared by removing the whey from the base material has thick feel, compact tissue state and obvious cheese flavor.
According to a specific embodiment of the invention, preferably in step (5), the operation is performed at a feed rate of 800-900L/h, in particular at a feed pressure of 3.5-4bar, with a final protein concentration of up to 3 times more and a final product protein content of > 10%, when whey separation is performed using a whey separator. After the desizing treatment, the product is subjected to refinement treatment, so that the stability of the product is improved, the viscosity is improved, and the mouthfeel, the texture and the appearance can be obviously improved.
According to a specific embodiment of the present invention, preferably, in step (5), the refinement is performed using a homogenizer or a Y-tron smoother, and is performed while hot after the fermentation is completed.
According to a specific embodiment of the present invention, preferably, in step (5), the refinement is performed using a homogenizer or a Y-tron smoother, and is performed within 15 minutes after the fermentation is completed.
According to a specific embodiment of the present invention, preferably, in step (5), when the refinement is performed using a Y-tron smoother, the frequency of the Y-tron smoother is 10-20Hz, more preferably 15Hz.
According to a specific embodiment of the present invention, preferably, in step (5), when the refining is carried out with a homogenizer, the pressure of the homogenizer is between 0 and 5bar, more preferably 0bar.
According to a specific embodiment of the present invention, the process for making fresh quark cheese comprises in particular the following steps: raw milk inspection, standardization, preheating, degreasing, homogenization, sterilization, cooling, lactase addition, inoculation, stirring, constant-temperature fermentation, temperature rising demulsification, whey removal, refinement, filling and refrigeration, wherein the refrigeration and after-ripening are conventional processes in the art, and the refrigeration temperature is preferably 2-6 ℃.
According to a specific embodiment of the present invention, the fresh cheese product produced by the present invention may be packaged in a form commonly used in the market at present, such as: glass bottle packaging, cup packaging, and the like.
The invention also provides fresh quark cheese, which is prepared by the preparation method.
According to a specific embodiment of the present invention, preferably, the fresh quark cheese produced by the above-mentioned production method has a protein content of more than 10.0%.
According to the specific embodiment of the invention, the sterilization condition of raw milk, the demulsification and heating temperature after fermentation and the parameters of a whey separator have obvious influence on the protein content of the final product, and the preferable conditions can ensure that the protein content is more than 10 percent, increase the flavor of the product and improve the texture.
According to the quark cheese disclosed by the invention, sucrose is not added, lactose can be decomposed by adding lactase, and the purpose of improving the taste of the product is achieved.
The raw materials adopted in the preparation method provided by the invention are all commercially available, and all the raw materials meet the requirements of relevant quality standards. The hygienic index, physicochemical index and the like of the fresh cheese product provided by the invention also accord with the regulations of related quality standards; more specific operations and equipment used for processes not specifically mentioned in the production method of the present invention such as batching, degassing, homogenizing, sterilizing, etc. may be conventional operations and equipment in the art.
The preparation method can ensure that the fresh quark cheese has better cheese flavor, good texture characteristics and thick taste; and moreover, the lactase is added, so that a sugar reducing effect can be achieved, a better experience sense is given to lactose intolerant people, meanwhile, the protein content of cheese is improved through a whey separator, and finally, the fresh quark cheese with high protein content, uniform texture and better flavor and taste can be obtained.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides fresh quark cheese, which is prepared by the following steps: raw milk inspection, standardization, preheating, degreasing, homogenization, sterilization, cooling, lactase addition, inoculation, stirring, constant temperature fermentation, temperature rising demulsification, whey removal, refinement, filling and refrigeration. The preparation method comprises the following steps:
(1) Raw milk inspection: detecting fresh cow milk purchased in pasture, and entering a milk warehouse after the detection is qualified;
(2) Standardization: carrying out standardized treatment on cow milk;
(3) Degreasing: degreasing the cow milk by using a centrifuge to obtain skimmed milk;
(4) Homogenizing: preheating skimmed milk, heating to 60deg.C, homogenizing under 30bar for one stage, and 180bar for total pressure;
(5) Sterilizing: sterilizing the homogenized skimmed milk, wherein the sterilization requirement is 95 ℃ and 300s;
(6) And (3) cooling: cooling to 45-50deg.C, adding lactase 2%, stirring, and standing for 2 hr;
(7) Inoculating: the temperature of the skim milk after enzymolysis is controlled at 27 ℃, a starter is added, the skim milk is added into the base material according to the addition amount of 0.005 percent, and the temperature is kept for fermentation for 12 to 14 hours under the condition of 27 ℃;
(8) Heating and demulsification: after fermentation for 12-14h, when the pH is 4.5-4.6, the acidity value is 90-100, stirring and demulsification are carried out, and meanwhile, the temperature is raised to 43 ℃ and maintained for 120s;
(9) De-whey: the fermented base material is subjected to whey removal by using a whey separator, the feeding speed is controlled to 800L/h, the feeding pressure is controlled to 3.5bar, the rotating speed of the centrifuge is 8500rpm, and the base material is subjected to 3-time concentration, so that the protein content is obviously improved;
(10) Refining: passing the whey-removed base material through a Y-tron (15 Hz) refining device to obtain refined products;
(11) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, and nitrogen is filled in the filling machine;
(12) And (3) refrigerating: refrigerating the filled material for 24 hours at the temperature of 2-6 ℃ to obtain the final product.
The fresh quark cheese prepared by the embodiment has fine and smooth taste, thick tissue state and light lemon fragrance.
Example 2
The embodiment provides fresh quark cheese, which is prepared by the following steps:
(1) Raw milk inspection: detecting fresh cow milk purchased in pasture, and entering a milk warehouse after the detection is qualified;
(2) Standardization: carrying out standardized treatment on cow milk;
(3) Degreasing: degreasing the cow milk by using a centrifuge to obtain skimmed milk;
(4) Homogenizing: preheating skimmed milk, heating to 60deg.C, homogenizing with secondary homogenization, wherein the primary homogenization pressure is 30bar, and the total pressure is 180bar;
(5) Sterilizing: sterilizing the homogenized skimmed milk, wherein the sterilization requirement is 94 ℃ and 240s;
the process steps not mentioned in this example are partly identical to those of example 1.
Example 3
The embodiment provides fresh quark cheese, which is prepared by the following steps:
(8) Heating and demulsification: after fermentation for 12-14h, when the pH is 4.5-4.6, the acidity value is 90-100, stirring and demulsification are carried out, and meanwhile, the temperature is raised to 41 ℃ and kept for 140s;
the process steps not mentioned in this example are partly identical to those of example 1.
Example 4
The embodiment provides fresh quark cheese, which is prepared by the following steps:
(9) De-whey: the fermented base material is subjected to whey removal by using a whey separator, the feeding speed is controlled to 900L/h, the feeding pressure is controlled to 3.5bar, the rotating speed of the centrifuge is 8500rpm, and the base material is subjected to 3-time concentration, so that the protein content is obviously improved;
the process steps not mentioned in this example are partly identical to those of example 1.
Example 5
The embodiment provides fresh quark cheese, which is prepared by the following steps:
(9) De-whey: the fermented base material is subjected to whey removal by using a whey separator, the feeding speed is controlled to 800L/h, the feeding pressure is controlled to 4bar, the rotating speed of the centrifuge is 8500rpm, and the base material can be subjected to 3-time concentration, so that the protein content is obviously improved;
the process steps not mentioned in this example are partly identical to those of example 1.
Comparative example 1
The comparative example provides a method for preparing fresh quark cheese, comprising the following steps:
(5) Sterilizing: sterilizing the homogenized skimmed milk, wherein the sterilization requirement is 92 ℃ and 120 seconds;
the process steps not mentioned in this example are partly identical to those of example 1.
Comparative example 2
The comparative example provides a method for preparing fresh quark cheese, comprising the following steps:
(8) Heating and demulsification: after fermentation for 12-14h, when the pH is 4.5-4.6, the acidity value is 90-100, stirring and demulsification are carried out, and meanwhile, the temperature is raised to 39 ℃ and kept for 100s;
the process steps not mentioned in this example are partly identical to those of example 1.
Comparative example 3
The comparative example provides a method for preparing fresh quark cheese, comprising the following steps:
(9) De-whey: the fermented base stock was subjected to de-whey using a whey separator, the feed rate was controlled to 700L/h, the feed pressure was controlled to 3.5bar, and the centrifuge speed was 8500rpm.
The process steps not mentioned in this example are partly identical to those of example 1.
Comparative example 4
The comparative example provides a method for preparing fresh quark cheese, comprising the following steps:
(9) De-whey: the fermented base stock was subjected to de-whey using a whey separator, the feed rate was controlled to 800L/h, the feed pressure was controlled to 2.5bar, and the centrifuge speed was 8500rpm.
Sensory evaluation in terms of mouthfeel and flavor was performed on the fresh quark cheeses prepared in examples 1-5 and comparative examples 1-4. The main evaluation items include: tissue state (whether whey separation, viscosity, fineness, texture, etc.), color, flavor, mouthfeel, ice crystal morphology, etc. The yogurt products of examples 1-5 and comparative examples 1-4 were subjected to sensory evaluation on a total of 30 participants. Sensory scoring criteria are shown in table 1 and experimental records are shown in table 2.
TABLE 1
TABLE 2
From the results in Table 2, it can be seen that the flavored fermented milk of examples 1-5 has good texture, taste and flavor, no whey is separated out, the characteristic flavor is rich, the aroma is coordinated, the taste is fine and smooth, the sweetness and sourness are moderate, and the flavor is uniform.
Comparing examples 1-5 with comparative examples 1-4, it is seen that the following factors can affect the sensory evaluation of the product:
1. sterilization conditions: examples 1 and 2 differ from comparative example 1 in that the sterilization temperature and sterilization time are different, and the characteristic smell of comparative example 1 is light and the fragrance is less coordinated; therefore, the sterilization conditions can influence the characteristic flavor and aroma of the product, and when the sterilization temperature is controlled at 94-95 ℃ and the sterilization time is controlled at 240-300s, the fresh quark cheese with rich characteristic flavor, coordinated aroma and thick mouthfeel can be obtained.
2. Temperature rise after demulsification: example 1 and example 3 differ from comparative example 2 in the temperature rise after demulsification, which temperature has an effect on the whey removal effect of fresh quark cheese, and the product of comparative example 2 has a small amount of whey to be separated out, indicating that the process of whey removal at 41-43 ℃ can obtain fresh quark cheese which is more uniform in state, more uniform in texture and free of whey to be separated out.
3. Feed rate: example 1 and example 4 differ from comparative example 3 in the feed rate, which has an effect on the whey removal effect of fresh quark cheese, and the product of comparative example 3 has a small amount of whey to be separated, indicating that at 800-900L/h, a process of whey removal can be performed to obtain fresh quark cheese which is more homogeneous in state, more uniform in texture and free of whey separation.
4. Feed pressure: example 1 and example 5 differ from comparative example 4 in that the feed pressure is different, the pressure has an effect on the whey removal effect of fresh quark cheese, and the product of comparative example 4 has a small amount of whey to be separated out, indicating that the process of whey removal at 3.5-4bar can give fresh quark cheese with a more uniform state, a more uniform texture and no whey to be separated out.
Comparative example 1, example 2 and comparative example 1 can be seen: the effect of sterilization conditions on whey protein recovery and whey protein recovery was dependent on heat treatment temperature and holding time, results are shown in table 3.
TABLE 3 Table 3
| T DEG C and time | 60s | 120s | 180s | 240s | 300s | 360s |
| 80℃ | 25.7％ | 37.1％ | 44.5％ | 50.4％ | 55.3％ | 59.5％ |
| 81℃ | 29.2％ | 41.7％ | 49.9％ | 56.3％ | 61.5％ | 65.8％ |
| 82℃ | 33.1％ | 46.8％ | 55.7％ | 62.5％ | 67.8％ | 72.1％ |
| 83℃ | 37.5％ | 52.4％ | 61.9％ | 68.8％ | 74.0％ | 78.2％ |
| 84℃ | 42.5％ | 58.4％ | 68.1％ | 74.9％ | 75.9％ | 83.6％ |
| 85℃ | 45.2％ | 60.2％ | 68.9％ | 74.7％ | 78.9％ | 82.1％ |
| 86℃ | 50.0％ | 64.9％ | 73.0％ | 78.2％ | 81.9％ | 84.8％ |
| 87℃ | 54.8％ | 69.7％ | 76.5％ | 81.1％ | 84.8％ | 86.9％ |
| 88℃ | 59.6％ | 73.0％ | 79.5％ | 83.5％ | 86.1％ | 88.6％ |
| 89℃ | 64.0％ | 76.2％ | 81.8％ | 85.4％ | 87.9％ | 89.9％ |
| 90℃ | 69.5％ | 79.6％ | 84.2％ | 87.2％ | 89.4％ | 91.1％ |
| 91℃ | 70.4％ | 80.3％ | 84.8％ | 87.8％ | 90.0％ | 91.7％ |
| 92℃ | 71.2％ | 80.9％ | 85.4％ | 88.3％ | 90.5％ | 92.2％ |
| 93℃ | 72.0％ | 81.5％ | 86.0％ | 88.9％ | 91.1％ | 92.8％ |
| 94℃ | 72.8％ | 82.1％ | 86.6％ | 89.5％ | 91.6％ | 93.3％ |
| 95℃ | 73.5％ | 82.7％ | 87.1％ | 90.1％ | 92.2％ | 93.8％ |
Comparison shows that after comparison of the results in Table 3, the sterilization conditions are controlled between 93-95 deg.C and 240-300s, and the recovery rate of whey protein can be controlled in a higher range and is consistent with the conditions of the process equipment.
The total protein content was determined for examples 1-5 and comparative examples 1-4 using a coomassie brilliant blue protein assay kit, and the results are shown in table 4.
TABLE 4 Table 4
As is clear from Table 4, the fresh quark cheese obtained by the preparation method of the present invention has a protein content of 10.0% or more.
It should be understood that the foregoing examples of the present invention are provided for the purpose of illustration only and are not intended to limit the embodiments of the present invention, and that various other changes and modifications can be made by those skilled in the art based on the foregoing description, and it is not intended to be exhaustive of all the embodiments, and all obvious changes and modifications that come within the scope of the invention are defined by the following claims.
Claims (10)
1. A method of preparing quark cheese comprising the steps of:
(1) Degassing, homogenizing and sterilizing raw milk;
(2) Adding lactase, stirring and standing;
(3) Adding a starter to ferment;
(4) Demulsification and heating are carried out after fermentation is completed;
(5) The base material is subjected to whey removal and refinement after fermentation to obtain the quark cheese;
wherein, in the step (1), the sterilization conditions are as follows: sterilizing at 93-95 deg.c for 240-300 s;
in the step (4), the temperature of the heating end point is 40-50 ℃;
in step (5), the de-whey is performed using a whey separator.
2. The preparation method according to claim 1, wherein in the step (1), the raw milk is fresh milk conforming to the raw milk acquisition standard GB 6914;
preferably, the raw milk is one or a combination of more than two of whole milk, skim milk and partially skim milk;
preferably, the raw milk is fresh cow milk;
preferably, when the raw milk is whole milk, the step (1) further comprises degreasing after homogenizing and before sterilizing.
3. The production method according to claim 1, wherein, in step (1):
the pressure of the degassing is 18-20MPa, and the temperature of the degassing is 60-70 ℃;
preferably, the homogenization adopts two-stage homogenization, the homogenization temperature is 40-60 ℃, the primary homogenization pressure is 20-30bar, and the total pressure is 170-190bar;
preferably, the homogenization adopts two-stage homogenization, the homogenization temperature is 55 ℃, the homogenization pressure is 30bar at one stage, and the total pressure is 180bar.
4. The preparation method according to claim 1, wherein in the step (1), the sterilization temperature is 94-95 ℃ and the sterilization time is 240-300s.
5. The preparation method according to claim 1, wherein in the step (2), the lactase is added in an amount of 0.5-4%, preferably 0.5-, 1.5-, 2-, 2.5-, 3-, 3.5-or 4%, based on 100% by mass of the raw milk before sterilization;
preferably, the temperature of stirring is 45-50 ℃, the stirring time is 15-30min, and the stirring speed is 500-800rpm;
preferably, the time of the standing is 1-2.5 hours, preferably 2 hours.
6. The production method according to claim 1, wherein in the step (3), the starter used for the fermentation is one or a combination of two or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis, lactococcus lactis subspecies lactis diacetyl, and lactobacillus rhamnosus;
preferably, the temperature of the fermentation is 22-28 ℃;
preferably, the end point of the fermentation is a pH of less than 4.6.
7. The production method according to claim 1, wherein in the step (4), the temperature-rise end temperature is 41 to 43 ℃, and the temperature-rise end temperature is maintained for 100 to 150 seconds.
8. The process according to claim 1, wherein in step (5) the whey separator has a feed rate of 800-900L/h, preferably 800L/h,820L/h,840L/h,860L/h,880L/h or 900L/h;
the feed pressure of the whey separator is 3-5bar, preferably 3bar, 3.5bar, 4bar, 4.5bar or 5bar, and the rotation speed of the whey separator is 8500rpm;
preferably, the refining is performed by using a homogenizer or a Y-tron smoother, and is performed when the fermentation is finished, more preferably within 15 minutes after the fermentation is finished;
preferably, when the refinement is performed using a Y-tron smoother, the frequency of the Y-tron smoother is 10-20Hz; when the refining is performed by using a homogenizer, the pressure of the homogenizer is 0 to 5bar.
9. A quark cheese produced by the method of any of claims 1-8.
10. The quark cheese of claim 9, having a protein content of more than 10.0%.
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