Normal-temperature fresh-keeping milk cake

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 ...

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 stored under cold chain conditions at around 4°C, which is not conducive to market sales

[0004] Through document retrieval, do not see the public report identical with the present invention