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Method for preparing concentrated cheese powder by accelerated fermentation

A fermentation method and cheese powder technology, which is applied in the field of rapid fermentation to prepare concentrated cheese powder, can solve the problems that cheese flavoring agents have no cheese aroma and flavor, can not improve the flavor of products, and affect the flavor of cheese powder, so as to shorten the production cycle and improve the quality. Excellent, guarantee the effect of physical and chemical properties

Active Publication Date: 2008-12-24
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this technology is that no microorganisms and enzymes are used to ferment the products, so the cheese flavoring agent produced in this way does not have strong cheese aroma and flavor
The disadvantage of this method is that no microbial fermentation is added, only rennet is not enough to fully ferment the milk to produce flavor; and it needs to go through the milk curd process, which makes the production process complicated and increases the cost
The disadvantage of this method is that whey is used as raw material, because the fat and protein content of whey are much lower than that of pure milk, so it has a great influence on the flavor of cheese powder, and this method does not add microbial fermentation, which cannot improve product flavor
Therefore the ubiquitous key problem of existing production technique is that technique is complicated, cost is high, productive rate is low and local flavor is not strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing concentrated cheese powder by rapid fermentation, the steps are:

[0030] (1). Take 1kg of whole milk powder, add 7kg of water to make milk, sterilize and cool to room temperature;

[0031] (2). Insert the mixed strains of Penicillium cardi, Penicillium loudi and Mucor racemosa, and culture at 28°C for 72 hours;

[0032] (3). Add 1% cheese lipase, 0.1% protease, 10% anhydrous butter, 5% soybean flour, salt, methionine and glutamic acid, and enzymatically hydrolyze for 8 hours;

[0033] (4). Use gelatin: maltodextrin 1:3 as wall material, monoglyceride: sucrose ester 1:2 as emulsifier to embed the hydrolyzate, and stir at 1000r / min at high speed for 15min;

[0034] (5). Spray-dry the embedded product, inlet temperature: 190°C, outlet temperature: 83°C;

[0035] (6). The finished product after drying is vacuum-packed, and the specification is 150g / bag.

Embodiment 2

[0037] A method for preparing concentrated cheese powder by rapid fermentation, the steps are:

[0038] (1). Take 1kg of whole milk powder, add 7kg of water to make milk, sterilize and cool to room temperature;

[0039] (2). Insert the mixed strains of Penicillium cartieri casei and Actinomucor elegans, and cultivate at 29°C for 96 hours;

[0040] (3). Add 1% cheese essence lipase, 0.15% flavor protease, 10% anhydrous butter, 7% casein, salt, methionine and glutamic acid, and enzymolysis for 8 hours;

[0041] (4). Use modified starch: maltodextrin 1:2 as wall material, sodium alginate as emulsifier to embed the hydrolyzate, and stir at 1000r / min at high speed for 20min;

[0042] (5). Blast-dry the embedded product at a drying temperature of 30°C with constant stirring, and break the product after drying;

[0043] (6). The finished product after drying is packed with nitrogen, and the specification is 180g / bag.

Embodiment 3

[0045] A method for preparing concentrated cheese powder by rapid fermentation, the steps are:

[0046] (1). Take 5kg of pure fresh milk raw material, sterilize and cool to room temperature;

[0047] (2). Inject Lactobacillus helveticus, Lactobacillus bulgaricus and Streptococcus thermophilus under aseptic conditions, and ferment at 40°C for 6 hours;

[0048](3). Add 1% cheese essence lipase, 0.2% compound protease, 12% margarine, 5% soybean flour, 2% whey protein, methionine, leucine, and enzymolysis for 10 hours;

[0049] (4). Use gum arabic: maltodextrin 1:3 as the composite wall material, carboxymethyl cellulose: monoglyceride 1:1 as the composite emulsifier to embed the hydrolyzate, and stir at a high speed of 1500r / min for 15min ;

[0050] (5). The embedded product is dried by freeze-drying method, and the finished product is crushed into powder after drying;

[0051] (6). The finished product is packed in cans, and the specification is 100g / can.

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PUM

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Abstract

The invention relates to a method for preparing condensed cheese powder by rapid fermentation. The preparation steps include that (1) milk powder is taken as the raw material, and cooled to room temperature after sterilization; (2) microbiological culture is put into the milk powder; (3) enzyme preparation and supplementary materials are added; (4) the zymolyte product is embedded by embedding materials and emulsifier; (5) the embedded product is dried to make flour, thereby, the condensed cheese powder is achieved. The invention has the advantages of reasonable production process and easy operation; the production process is simplified and the production cycle is shortened, the flavor of cheese powder is enhanced, and high quality is ensured. The invention is a production method applicable to the modern large-scale production of novel cheese powder products.

Description

technical field [0001] The invention relates to cheese preparation in the food field, more specifically, a method for preparing concentrated cheese powder by using milk powder as a raw material, adding molds, adding enzyme preparations, and drying after fermentation by a rapid fermentation method. Background technique [0002] Cheese powder plays an important role in the food industry. It can provide a wide range of aroma characteristics, and it does not need to be refrigerated, and it is convenient to pack and ready for use. Cheese powder has a wide range of edible properties, and is generally used in the processing of small foods, such as molded foods, seasonings, biscuit foods, side dishes, baked foods, etc. However, the share of cheese powder in the Chinese market is still blank, its production and sales are completely dependent on imports, and there is no complete production line in China. With the rapid development of cheese products in China, the production and sale ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 汪建明李秉业虞益华顾茜
Owner SHANDONG TIANBO FOOD INGREDIENTS
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