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Wild mushroom cheese and making process thereof

A technology of wild mushrooms and wild edible mushrooms, applied in the field of wild mushroom cheese, to achieve obvious competitive advantages, achieve diversification, and increase added value

Active Publication Date: 2013-12-11
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

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Embodiment 1

[0032] Embodiment one: the wild mushroom cheese of the present invention comprises the following components:

[0033] Milk 1000Kg Wild Edible Fungus 15Kg

[0034] Salt 1.5Kg rennet 50ml

[0035] Starter 250U

[0036] Manufacturing process of the present invention is:

[0037] (1) Acceptance of fresh milk: After the fresh milk arrives at the factory, it first analyzes the fat and protein content, requiring fat ≥ 3.20%, protein ≥ 2.95%, and then detects 15 indicators such as alcohol test, acidity, PH, and no peculiar smell after boiling. Release after passing the test to ensure the quality of raw milk;

[0038] (2) Milk cleaning: use a 6500-rpm high-speed centrifuge to separate the impurities in the milk, and keep the clean milk for later use;

[0039] (3) Refrigeration: quickly cool the clean milk to 2-4°C and refrigerate;

[0040] (4) standardization: adjust the fat protein content of cow's milk by adding cream and skimmed milk, make protein content>2.3%, fat content>2.5%...

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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 wild mushroom cheese with wild edible fungi and cheese as main components, and a production process thereof. Background technique: [0002] Cheese, also known as cheese, according to the internationally accepted definition of cheese formulated by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO): cheese is made of cow's milk, cream, partly skimmed milk, buttermilk or a mixture of these products. Fresh fermented dairy products made from fresh milk and whey separation. Cheese has a long production history 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's wild edible fungus is rich in resources, with many varieties and delicious taste, and is deeply loved by consumers at home and abroad. If wild edible mushrooms are ...

Claims

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Application Information

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