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Wild mushroom cheese and making process thereof

A production process and wild mushroom technology, applied in the field of wild mushroom cheese, to achieve the effect of obvious competitive advantage, delicate texture and increased added value

Active Publication Date: 2011-03-30
云南欧亚乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Wild mushroom cheese and making process thereof
  • Wild mushroom cheese and making process thereof

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Embodiment 1

[0032] Example 1: The wild mushroom cheese of the present invention contains the following components:

[0033] Milk 1000Kg Wild edible fungus 15Kg

[0034] Salt 1.5Kg rennet 50ml

[0035] Starter 250U

[0036] The manufacturing process of the present invention is:

[0037] (1) Fresh milk acceptance: After the fresh milk arrives at the factory, the fat-protein content analysis is required, and the fat ≥ 3.20% and the protein ≥ 2.95% are required, and then 15 index tests such as alcohol test, acidity, PH, boiling and tasting, no peculiar smell, etc. Release after qualified to ensure the quality of raw milk;

[0038] (2) Clean milk: use a high-speed centrifuge at 6,500 rpm to separate impurities in the milk, and save clean milk for later use;

[0039] (3) Refrigeration: quickly cool clean milk to 2~4℃ for refrigeration;

[0040] (4) Standardization: Adjust the fat and protein content of milk by adding cream and skimmed milk to make the protein content>2.3% and the fat content>2.5%;

[0041] ...

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Abstract

The invention relates to a wild mushroom cheese and a making process thereof, belonging to the field of food dairy products, and particularly relates to a wild mushroom cheese mainly consisting of wild edible mushroom and cheese as well as a making process. The invention provides a wild mushroom cheese with unique taste and longer quality guarantee period as well as a making process of the wild mushroom cheese. The wild mushroom cheese comprises the following components: 900-1100Kg of milk, 10-20Kg of wild edible mushroom, 1-2Kg of salt, 30-70ml of chymosin and 250U of leaven. The manufacturing process comprises the steps of: checking and accepting fresh milk, purifying milk, refrigerating, standardizing, sterilizing, cooling, inoculating, fermenting, condensing milk, cutting coagulum, hot ironing, removing whey, selecting wild edible mushroom, cleaning, blanching, pressing, shaping, ripening, packaging and storing the finished product. The cheese produced by the making process has good taste and fine and smooth texture and can be preserved for two months to one year under the refrigerating state.

Description

Technical field: [0001] The invention belongs to the field of food and dairy products, and in particular relates to a wild mushroom cheese with wild edible mushrooms and cheese as main components, and its production process. Background technique: [0002] Cheese is also known as cheese. According to the internationally accepted definition of cheese established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), cheese is made from cow milk, cream, partly skimmed milk, buttermilk or a mixture of these products, and is coagulated. Fresh fermented and mature dairy products made by separating milk and whey. Cheese has a long history of production and is an ancient dairy product. It is called the "king of dairy products" and is the product with the highest added value. [0003] Yunnan has rich resources of wild edible fungi, with many varieties and delicious taste, which are loved by consumers at home and abroad. If wild edible...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00A23C19/09
Inventor 杨发光
Owner 云南欧亚乳业有限公司
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