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A kind of cheese and its making technology

A cheese and subspecies technology, applied in the field of food engineering, can solve the problems of long cheese production cycle and poor taste

Inactive Publication Date: 2011-12-28
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional cheese production cycle is long, generally takes 3-6 months, and the taste is not good, so it is not accepted by domestic consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of cheese, its formula comprises the following ingredients of mass content: the content of water is 69.95%, the content of skimmed milk powder is 15%, the content of cream is 10%, the content of white granulated sugar is 5%, the content of pectin is 0.03 %, the content of agar is 0.02%, the content of lactic acid bacteria starter is 50u / T, and the content of rennet is 10 grams / T, and described lactic acid bacteria starter contains Lactococcus lactis Lactococcus subsp. and Streptococcus thermophilus.

[0020] A cheese making process, comprising the following steps:

[0021] 1. Mix and dissolve skimmed milk powder, cream, white sugar, and water at 40-50°C, and hydrate for 1 hour;

[0022] 2. Dissolve gelatin, agar, and pectin in 85°C water, add to the mixture obtained in step 1, and set to volume;

[0023] 3. Sterilization: Sterilize at 95°C for 5 minutes, then cool to 36-37°C;

[0024] 4. Vaccination;

[0025] 5. Fermentation: at 36-37°C, ferment for 15-18 hou...

Embodiment 2

[0031] A kind of cheese, its formula comprises the following composition of mass content: the content of water is 61.4%, the content of skimmed milk powder is 17.5%, the content of cream is 14%, the content of white granulated sugar is 7%, the content of pectin is 0.5%, the content of agar 0.05%, the content of lactic acid bacteria starter is 100u / T, and the content of rennet is 30 g / T. The lactic acid bacteria starter comprises Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Streptococcus thermophilus.

[0032] A cheese making process, comprising the following steps:

[0033] 1. Mix and dissolve skimmed milk powder, cream, white sugar, and water at 40-50°C, and hydrate for 1 hour;

[0034] 2. Dissolve gelatin, agar, and pectin in water at 85°C, add to the mixture obtained in the previous step, and constant volume;

[0035] 3. Sterilization: Sterilize at 95°C for 5 minutes, then cool to 36-37°C;

[0036] 4. Vaccination;

[0037] 5. Fermentation: at...

Embodiment 3

[0043] A cheese whose recipe includes the following ingredients: 64.42% water, 16% skimmed milk powder, 12% cream, 5.5% white sugar, 0.04% pectin, 0.04% agar, The content of lactic acid bacteria starter is 60u / T, and the content of rennet is 20 g / T. The lactic acid bacteria starter comprises Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Streptococcus thermophilus.

[0044] A cheese making process, comprising the following steps:

[0045] 1. Mix and dissolve skimmed milk powder, cream, white sugar, and water at 40-50°C, and hydrate for 1 hour;

[0046] 2. Dissolve gelatin, agar, and pectin in water at 85°C, add to the mixture obtained in step 1, and set to volume;

[0047] 3. Sterilization: Sterilize at 95°C for 5 minutes, then cool to 36-37°C;

[0048] 4. Vaccination;

[0049] 5. Fermentation: at 36-37°C, ferment for 15-18 hours, and the final pH is 4.7-4.8;

[0050] 6. Homogenization: Stir for 5 minutes, homogenize at 0Mpa;

[0051] 7. Rapid c...

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PUM

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Abstract

The invention discloses a process for making cheese. The ingredients are as follows: the content of water is 69.95-61.4%, the content of skimmed milk powder is 15-17.5%, the content of cream is 10-14%, and the content of white sugar is 5%. -7%, the content of pectin is 0.03-0.5%, the content of agar is 0.02-0.05%, the content of lactic acid bacteria starter is 50-100u / T, and the content of rennet is 10-30 g / T; its production The process includes mixing materials, sterilization, inoculation, fermentation, homogenization, quick cooling and packaging. The invention uses milk powder as raw material to make cheese, shortens the production cycle to less than one day, and has good taste of the product.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to cheese and its production process. Background technique [0002] Cheese is a highly nutritious food with high protein, high fat, high calcium content and rich vitamins. It can beautify the skin, prevent cardiovascular and cerebrovascular diseases, help maintain the stability and balance of normal flora in the human intestinal tract, and prevent constipation. And diarrhea, increase human immunity and other functions, it is a high-end dairy product with high acceptance abroad. Cheese is a mature or immature product made from milk and (or) dairy products, with or without auxiliary materials, after sterilization, curd, whey separation or non-separation, fermentation or non-fermentation. [0003] However, the traditional cheese production cycle is long, generally takes 3-6 months, and the taste and texture are not good, so it is not accepted by domestic consumers at present. Content...

Claims

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Application Information

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IPC IPC(8): A23C19/00
Inventor 王维嘉
Owner GREENS BIOENG SHENZHEN
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