Fresh fruity cheese and production method thereof

A production method and technology of cheese, which is applied in the food field, can solve the problems of no production process, etc., and achieve the effect of soft flavor, delicate taste and rich milk flavor

Inactive Publication Date: 2012-05-02
XINJIANG YIPIN CASEIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no finalized production process

Method used

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  • Fresh fruity cheese and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a) Inspection and inspection of physical and chemical indicators of raw brown milk fresh milk, protein 3.0%, fat 3.6%, dry matter 12.3%, acidity 14 o T, the total number of colonies 4.5×10 3 cfu / mL, butyric acid bacteria and antibiotics were not detected; at the same time, the milk adulteration test was carried out, including alcohol test, boiling test, potassium iodide test and resazurin test;

[0025] b) Pretreatment The raw milk is cleaned by centrifugation. After cleaning, the milk is preheated and emulsified by a homogenizer, and the emulsification pressure is 0.2MPa;

[0026] c) Sterilization Sterilize the milk at 82°C for 5s and then cool down to 25°C;

[0027] d) Fermentation Add 1g CHOOZIT to 10kg sterilized milk TM A series of lactic acid bacteria starter and 0.5g calcium chloride are fully stirred evenly and fermented for 1 hour; CHOOZIT TM A series of lactic acid bacteria starters for lactic acid streptococcus ( Str. lactis , DANISCO), Streptococcus crei...

Embodiment 2

[0034] a) The inspection of the raw material brown milk inspection is as in Example 1;

[0035] b) Pretreatment The raw milk is cleaned by centrifugation. After cleaning, the milk is preheated and emulsified by a homogenizer, and the emulsification pressure is 0.3MPa;

[0036] c) Sterilization Sterilize the milk at 82°C for 7s and then cool down to 26°C;

[0037] d) Fermentation Add 2g of lactic acid streptococcus to 10kg of sterilized milk Str. lactis ,DANISCO), Lactobacillus casei ( L. casci ,DANISCO), Lactobacillus acidophilus ( L. acidophilus ,DANISCO), Lactobacillus bulgaricus ( L. bulgaricus , DANISCO) CHOOZIT TM A series of lactic acid bacteria starter and 0.75g calcium chloride are fully stirred evenly, and fermented for 1 hour;

[0038] e) Curd Add 4L of 1% rennet sodium chloride solution to the fermented milk, stir well and let the curd stand;

[0039] f) Cut and wait until the cut of the curd curd is smooth and the whey is precipitated, cut and stand still,...

Embodiment 3

[0044] a) The inspection of the raw material brown milk inspection is as in Example 1;

[0045] b) Pretreatment The fresh milk is cleaned by centrifugation. After cleaning, it is preheated and emulsified by a homogenizer. The emulsification pressure is 0.4MPa;

[0046] c) Sterilization Sterilize the milk at 82°C for 10s and then cool down to 27°C;

[0047] d) Fermentation Add 3g of lactic acid streptococcus to 10kg of sterilized milk Str. lactis ,DANISCO), Lactobacillus casei ( L. casci , DANISCO), Diacetyl Streptococcus ( Str. diacetilactis ,DANISCO), Lactobacillus bulgaricus ( L. bulgaricus , DANISCO), Leuconostoc citricophilus ( Leu. citrovorum , DANISCO) CHOOZIT TM A series of lactic acid bacteria starter and 1g of calcium chloride are fully stirred evenly and fermented for 1 hour;

[0048] e) Curd Add 5L of 1% rennet sodium chloride solution to the fermented milk, stir well and let the curd stand;

[0049] f) Cut and wait until the cut of the curd curd is smoot...

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PUM

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Abstract

The invention discloses fresh fruity cheese and a production method thereof. Fresh brown cow milk is taken as raw material, and the fresh fruity cheese is produced through process steps of inspection, pretreatment, sterilization, fermentation, curding, cutting, cheddaring, seasoning, filling and the like. The Xinjiang brown cow milk is taken as the raw material in the fresh fruity cheese providedby the invention, an imported strain and domestic chymosin are combined for fermentation, and a variety of fruits are added, so that the fresh fruity cheese has the characteristics of soft flavor, prominent milk flavor and palatable sourness and sweetness. The innovation points of the fresh fruity cheese and the production method thereof, disclosed by the invention, are as follows: 1) the proteincontent in the fresh fruity cheese is not less than 17%, and the fat content is not less than 18%, which are much higher than those of traditional fruity cheese; 2) the operations of emulsification and cheddaring are added in the production process provided by the invention on the basis of a traditional fruity cheese process, and the product is strong in milk flavor, palatable in sourness and sweetness and delicate in taste; and 3) when the fresh fruity cheese is produced, the added high-quality chymosin can prolong the shelf life of the fresh fruity cheese to 60 days on an original basis, and the taste is more suitable for demands of domestic consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to a fresh fruity cheese and a production method thereof. Background technique [0002] Fresh cheese is one of the staple foods of ethnic minorities in Xinjiang and Inner Mongolia. This kind of traditional cheese is mostly produced by family in pastoral areas. There is no fixed strain and natural fermentation is used, so the quality of the products varies. At present, there is no finalized production process. Contents of the invention [0003] The object of the present invention is to provide a kind of fresh fruity cheese. [0004] Another object of the present invention is to provide a method for producing fresh fruity cheese, which consists of the following steps: [0005] a) Check that the present invention strictly controls the key control points during the pretreatment of fresh brown milk. The raw material has the color, aroma, taste and shape of normal brown milk, without other bad col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 甘伯中纪银莉高维东宋斌宋礼
Owner XINJIANG YIPIN CASEIN
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