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Preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby

A production method and cheese technology, applied in the field of food engineering, can solve the problems affecting the quality of cheese, the quality of cheese is not particularly ideal, the amount of soybean milk added is low, etc., and meet the requirements of improving health care function, being beneficial to digestion and absorption, production technology and equipment simple effect

Inactive Publication Date: 2009-10-14
EAST CHINA UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although soybeans are rich in various nutrients needed by the human body, the quality of the cheese produced is not particularly ideal, and the amount of soybean milk added is relatively low, usually less than 20%, otherwise the quality of the cheese will be significantly affected

Method used

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  • Preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby
  • Preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby
  • Preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 , the preparation of soymilk

[0035] Such as figure 1 As shown, soybeans are firstly taken, rinsed and then soaked. In order to reduce the beany smell, baking soda is added at the same time in an amount of 0.25 to 0.5% of the total weight of the mixture.

[0036] Use a tissue masher, add 300ml of water per 100g of soybeans (after soaking), grind for 15s under the condition of 1000r / min, filter the ground soybean milk and heat at 90-95°C for 15min to remove trypsin Harmful factors such as enzyme inhibitors and further reduce the beany smell, then cool to room temperature, and then use cooled boiling water to dilute the soymilk to an appropriate soymilk volume. In this example, soymilk volume / soybean mass=7.0-8.0L / Kg (easily understood by those skilled in the art, other suitable ratios can also be used) for restriction enzymolysis;

[0037] The above-mentioned soymilk is first homogenized under the condition of 10-120MPa, preferably 20-70MPa, then the pH of...

Embodiment 2

[0041] Example 2 , Milk pretreatment

[0042] Requirements for raw milk: Hygienic inspection conforms to national standards, color and flavor are normal, and meets the basic requirements for cheese raw milk.

[0043] Such as figure 2 As shown, the raw milk is pretreated according to the conventional cheese making method, as follows:

[0044] First, the raw milk is centrifuged and then filtered to remove impurities in the milk, including somatic cells, some bacteria and some microbial spores;

[0045] Then the milk is standardized: the milk fat rate is adjusted to 3.0%, so that the ratio C of casein and fat: F=0.76;

[0046] The standardized milk is then sterilized (pasteurization: 63° C., 30 min).

Embodiment 3

[0047] Example 3 , Preparation of mixed milk

[0048] The enzymolyzed soybean milk obtained in Example 1 and the cow's milk obtained in Example 2 were mixed according to the ratio shown in Table 2 below, and then stirred evenly.

[0049] Table 2. Preparation of mixed milk

[0050] sample

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Abstract

The invention discloses a preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby. The preparation method adopts mixed milk as raw materials, which is formed by replacing cow milk with limited enzymatic soymilk part. The prepared mixed cheese by replacing cow milk with limited enzymatic soymilk part can basically reach the level of high-quality cheese in the aspects of meltability and stretchability and the like.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a method for making a shredded mixed cheese and the obtained mixed cheese. Background technique [0002] Cheese is a condensate of fresh or matured cow casein. Usually made from milk, high-quality cheese such as Italian Mozzarella cheese, etc., the production process generally includes: the raw milk is filtered, purified, then standardized, then pasteurized, cooled to 37°C after sterilization, and then added The starter is fermented, the fermented milk is acidified, and then CaCl is added 2 , then add rennet, the obtained curd is then cut, heated and stirred after standing, whey is drained, then stacked, blanched and stretched, shaped and pressed, and finally matured after vacuum packaging. [0003] This kind of cheese with milk as raw material consumes a lot of milk. Therefore, the inventor of the present application discloses a kind of mixed cheese containing soybean milk in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/055
Inventor 谢静莉许学书高允盛曹小飞林炯
Owner EAST CHINA UNIV OF SCI & TECH
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