Normal-temperature fresh-keeping milk cake

A milk cake, normal temperature technology, applied in the field of food science, can solve the problems of unfavorable market sales, short shelf life, no public reports, etc., and achieve the effect of low cost, long shelf life and good taste

Inactive Publication Date: 2009-04-15
YUNNAN AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with domestic and foreign market development, the shelf life is still relatively short, especially the current commonly used milk cake preservation technology needs to be

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The fresh-keeping milk cake at room temperature of the present invention is obtained through the following steps:

[0015] a. anti-browning agent preparation: mix evenly with food additive pyrosulfite and citric acid in a mass ratio of 3:1, and make 1%-3% aqueous solution anti-browning agent;

[0016] b. Making milk cake: After filtering the raw milk to remove impurities, put it into a boiling pot and boil; add the prepared anti-browning agent to the raw milk, the amount added is 9.0% of the mass of the raw milk, and stir well until the milk is again It is boiled, and then traditional fermented sour water curd agent is added according to the usual dosage to make milk cake;

[0017] c. High-temperature sterilization of milk cake: put the milk cake packed in a retort bag in a sterilizing pot, heat and pressurize it to 121°C, and keep it for 20 minutes. When the temperature of the sterilizing pot drops below 80°C, open the pot and take out the milk Cake, and quickly place...

Embodiment 2

[0020] The fresh-keeping milk cake at room temperature of the present invention is obtained through the following steps:

[0021] a. anti-browning agent preparation: mix evenly with food additive sodium bisulfite and citric acid in a mass ratio of 4:1, and make 1%-3% aqueous solution anti-browning agent;

[0022] b. Making milk cake: After filtering the raw milk to remove impurities, put it into a boiling pot and boil; dilute the prepared anti-browning agent by 2 times and add it to the raw milk in an amount of 12.5% ​​of the mass of the raw milk, and stir evenly. Until the milk is boiled again, then add traditional fermented sour water curd agent according to the usual dosage to make milk cake;

[0023] c. High-temperature sterilization of milk cake: put the milk cake packed in a retort bag in a sterilizing pot, heat and pressurize it to 121°C, and keep it for 25 minutes. When the temperature of the sterilizing pot drops below 80°C, open the pot and take out the milk Cake, a...

Embodiment 3

[0026] The fresh-keeping milk cake at room temperature of the present invention is obtained through the following steps:

[0027] a. anti-browning agent preparation: mix uniformly with food additive sodium bisulfite and citric acid in a mass ratio of 5:1, and make 1%-3% aqueous solution anti-browning agent;

[0028] b. Making milk cake: After filtering the raw milk to remove impurities, put it into a cooking pot and boil; dilute the prepared anti-browning agent 3 times and add it to the raw milk, the amount added is 14.5% of the mass of the raw milk, and stir evenly , until the milk is boiled again, and then add traditional fermented sour water curd agent according to the conventional dosage to make milk cake;

[0029] c. High-temperature sterilization of milk cake: put the milk cake packed in a retort bag in a sterilizing pot, heat and pressurize it to 121°C, and keep it for 30 minutes. When the temperature of the sterilizing pot drops below 80°C, open the pot and take out th...

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PUM

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Abstract

The invention relates to a normal temperature fresh-keeping cheese, which belongs to the technical field of food science. The cheese is prepared by the following steps: using a food additive pyrosulfate or sodium bisulfite and citric acid to prepare 1 to 3 percent aqueous solution anti-browning agent through evenly mixing according to the mass ratio of between 3 to 1 and 5 to 1; filtering and purifying raw milk, and boiling the raw milk in a boiler; diluting the prepared anti-browning agent for one to three times to be added into the raw milk of which the adding quantity is 9 to 15 percent of the mass of the raw milk, stirring the milk evenly until the milk is boiled again, and then adding a traditional fermentation acid water emulsion into the milk according to the conventional dosage to make the cheese; and placing the cheese packaged by a retort pouch into a sterilized boiler, pressurizing and heating the cheese to 121 DEG C, maintaining the temperature for 20 to 30 minutes, opening the boiler to take out the cheese when the temperature of the sterilized boiler is dropped to below 80 DEG C, and placing the cheese in tap water quickly to cool the cheese to the normal temperature to obtain the normal temperature fresh-keeping cheese of which the shelf life is more than half a year. The normal temperature fresh-keeping cheese has the advantages of good mouthfeel, low cost, and long guarantee period, thus the normal temperature fresh-keeping cheese is particularly suitable for scale production of the cheese.

Description

Technical field: [0001] The invention relates to a fresh-keeping milk cake at room temperature, which belongs to the technical field of food science. Background technique: [0002] Milk cake is one of the three traditional dairy products in Yunnan Province (milk cake, milk fan and ghee). It has a history of more than 500 years and is mainly produced in goat milk production areas such as Shilin County, Luliang County and Dali Jianchuan. Because the milk cake is rich in nutrition, unique and delicious in taste, convenient to eat, and can be cooked into various delicious dishes, and easy to make, it is deeply loved by people at home and abroad. As a traditional dairy product with high nutritional value, milk cake has broad development advantages and market prospects. [0003] Utilizing the principle of coagulation of milk protein when it encounters acid, at present, naturally fermented and non-standardized acid water is usually used as the coagulant to process milk cakes, and ...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 黄艾祥洪琼花孙海蛟
Owner YUNNAN AGRICULTURAL UNIVERSITY
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