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Low-fat surface mould mature soft cheese and preparation method thereof

A soft cheese and mold technology, which is applied in the field of low-fat surface mold-ripened soft cheese and its preparation, can solve the problems of difficulty in adding timing and quantity, low moisture content, small degree of protein denaturation, etc., and achieves good flavor and fat Low content, soft taste effect

Inactive Publication Date: 2011-04-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Inulin is often added to processed cheese as a dietary fiber beneficial to the human body. Since processed cheese is only a mixture of various powders and water, and after high temperature heating, the protein denatures and the hydrophilic groups are exposed, so inulin is extremely It is easy to combine with the substances in it, but the degree of protein denaturation in the original cheese is small, the water content is small, and it is difficult to control the timing and quantity of adding

Method used

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  • Low-fat surface mould mature soft cheese and preparation method thereof
  • Low-fat surface mould mature soft cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Raw material formula (calculated in one ton):

[0040] Skimmed milk: 890 kg

[0041] Inulin: 110 kg

[0042] Concrete preparation method comprises the following steps:

[0043] (1) After passing the inspection, the fresh, antibiotic-free raw milk is separated from fat by a milk fat separator, so that the fat content of the final skim milk is 0.2%;

[0044] (2) Pasteurize for 15 seconds at 72°C;

[0045] (3) Cool the milk in step (2) to 33°C, add the mixed strains of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis for pre-acidification at 200U / 1000L, and take the pH down to 6.4 as the end point of pre-acidification , fully stir during this period;

[0046] (4) Add rennet to stand still, and when the pH is 6.0, start cutting to make the clot volume 1cm 3 ;

[0047] (5) be warming up to 35 ℃, slowly stir clot 30min, get rid of whey, add the salt that accounts for 1% by weight and the inulin that accounts for 11% by weight;

[0048] (6) Clot i...

Embodiment 2

[0055] Raw material formula (calculated in one ton):

[0056] Skimmed milk: 910 kg

[0057] Inulin: 90 kg

[0058] Concrete preparation method comprises the following steps:

[0059] (1) After passing the inspection, the fresh, antibiotic-free raw milk is separated from fat by a milk fat separator, so that the fat content of the final skim milk is 0.3%;

[0060] (2) Pasteurize for 30 minutes at 63°C;

[0061] (3) Cool down the milk in step (2) to 35°C, add Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. The mixed strain of the subspecies is pre-acidified at 100U / 1000L, and the pH drops to 6.4 as the end point of pre-acidification, and it must be fully stirred during this period;

[0062] (4) Add rennet to stand still, when the pH is 6.1, start cutting to make the clot volume 1.5cm 3 ;

[0063] (5) be warming up to 36 DEG C, slowly stir clot 45min, get rid of whey, add the salt that accounts for 1.5% by weight and the inulin that accounts for 9% by weight;

...

Embodiment 3

[0071] Raw material formula (calculated in one ton):

[0072] Skimmed milk: 900 kg

[0073] Inulin: 100 kg

[0074] Concrete preparation method comprises the following steps:

[0075] (1) After passing the inspection, the fresh, antibiotic-free raw milk is separated from fat by a milk fat separator, so that the fat content of the final skim milk is 0.4%;

[0076] (2) Pasteurize for 15 seconds at 74°C;

[0077] (3) Cool the milk in step (2) to 34°C, add Lactococcus lactis subsp. cremoris and Streptococcus thermophilus mixed strains to carry out pre-acidification according to 100U / 1000L, and take the pH to drop to 6.4 as the pre-acidification end point, here Stir thoroughly during this period;

[0078] (4) add rennet to stand still, when pH6.1 begins to cut;

[0079] (5) be warming up to 36 DEG C, slowly stir clot 35min, get rid of whey, add the salt that accounts for 2% by weight and the inulin that accounts for 10% by weight;

[0080] (6) the clot is packed in the mold t...

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Abstract

The invention relates to the field of dairy processing, in particular to low-fat surface mould mature soft cheese and a preparation method thereof. According to the low-fat surface mould mature soft cheese, the raw materials based on 100 parts by weight comprise skimmed milk and 5 to 15 parts of inulin, wherein the fat content in the skimmed milk ranges from 0 to 0.5 percent. The fat in the milk is separated to obtain the skimmed milk of which the fat content is not more than 0.5 percent. The skimmed milk serving as a raw material is added with 5 to 15 parts of fat to replace the inulin. The low-fat surface mould mature soft cheese prepared by the method is the original cheese, has low fat content, fine texture, soft mouthfeel and good taste, is compared favorably with natural cheese, and meets the requirement of consumers on health food, and the type of the cheese is enriched.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to a low-fat surface mold-ripened soft cheese and a preparation method thereof. Background technique [0002] As people pursue a high-quality life, they also pay more and more attention to their own health problems. In order to avoid the occurrence of modern "rich diseases" such as heart disease and high blood pressure, people try to avoid high-fat, high-calorie, high- Cholesterol food intake. Cheese is loved by consumers as a beneficial food rich in protein, multivitamins and minerals, but cheese is also a high-fat food. With the improvement of people's living standards and the influence of western food culture concepts, the consumption of raw cheese of Chinese residents is also increasing continuously. Therefore, it is necessary to develop low-fat original cheese products to meet people's demand for cheese and relieve consumers' concerns about health factors. [0003] Fat is a s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05
Inventor 孟德勇杨梅尹小静胡海龙张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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