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High-fat animal milk cream cheese and preparation method thereof

A cream cheese and animal milk technology, applied in the food field, can solve problems such as patent publications that have not yet been found, and achieve the effect of enriching product flavor, enriching flavor, and reducing production costs

Inactive Publication Date: 2013-04-17
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] Through the search, no patent publications related to the application of the present invention have been found

Method used

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  • High-fat animal milk cream cheese and preparation method thereof
  • High-fat animal milk cream cheese and preparation method thereof
  • High-fat animal milk cream cheese and preparation method thereof

Examples

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preparation example Construction

[0044] The preparation method of the above-mentioned high-fat animal milk cream cheese, the steps are as follows:

[0045] 1. Use a milk cleaner to purify high-fat animal milk to become raw milk, pasteurize it at a temperature of 70~75°C, keep it for 5~10 minutes, and quickly cool the raw milk to 15~35°C for later use;

[0046] 2. Inoculate the starter according to 1%~3% of the total mass of raw materials. While inoculating the mixed starter of lactic acid bacteria, add lipase and rennet respectively at 0.01~0.05% of the total mass of raw materials; the fermentation temperature is 15°C, The fermentation time is 10-24 hours, the pH value reaches 4.9-4.6, and the raw milk becomes continuous curd;

[0047] 3. Transfer the curd to the upper feeding separator or disc separator to separate the whey at a speed of 1500~2000r / min for 1-5 minutes to obtain a centrifuged paste;

[0048] 4. Transfer the centrifugally separated paste to a heating and shearing mixer, add seasoning, stabili...

Embodiment 1

[0054] Yak Milk Cream Cheese

[0055] Main ingredients: yak milk (95.38%), mixed strains of Streptococcus creis and Streptococcus diacetylensis (3%), yeast lipase (0.01%), mold rennet (0.01%), salt (1 %), guar gum (0.5%) and nisin (0.1%), the above percentages are mass percentages.

[0056] The preparation method of the above-mentioned high-fat animal milk cream cheese, the steps are as follows:

[0057] 1. Use a milk cleaning machine to purify yak milk to become raw milk, pasteurize it at 73°C, keep it for 5 minutes, and quickly cool the raw milk to 15°C for later use;

[0058] 2. Preparation of lactic acid bacteria mixed working starter: mix the two strains of Streptococcus milkis and Streptococcus diacetyl with a mass ratio of 1:1, and inoculate them into skim milk powder reconstituted milk with an inoculation amount of 3%. culture medium at 32°C for 24 hours, and after curdling, a lactic acid bacteria mixed working starter was obtained for later use.

[0059] 3. Inocula...

Embodiment 2

[0067] Buffalo Milk Cream Cheese

[0068] Main ingredients: buffalo milk (95.08%), mixed strains of Streptococcus crealis and Leuconostoc citricophilus (3%), yeast lipase (0.01%), mold rennet (0.01%), salt ( 1%), spices (0.5%), gelatin (0.3%) and nisin (0.1%), the above percentages are mass percentages.

[0069] The preparation method of the above-mentioned high-fat animal milk cream cheese, the steps are as follows:

[0070] 1. Use a milk cleaner to purify buffalo milk as raw milk, pasteurize it at 70°C for 5 minutes, and quickly cool the raw milk to 15°C for later use;

[0071] 2. Preparation of lactic acid bacteria mixed working starter: mix the two strains of Streptococcus milkis and Leuconostoc citricophilus with a mass ratio of 1:1, and inoculate the sterilized Culture medium composed of skim milk or skim milk powder reconstituted milk, cultivated at 32°C for 3-24 hours, after curdling, a mixed working starter of lactic acid bacteria was obtained, and it was set aside;...

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Abstract

The invention relates to high-fat animal milk cream cheese which comprises, by weight, 90% to 07% of high-fat animal milk, 1% to 3% of a starter culture, 0.01% to 0.05% of lipase, 0.01% to 0.05% of rennin, 0.1% to 10% of a stabilizer, 1% to 5% of a flavoring agent and 0.1% to 0.3% of a bacteriostatic agent. The cream cheese is milk white or slightly yellow, the texture is uniform and delicate, and no whey is precipitated; the content of protein is larger than 10.0%, and the content of fat is larger than 20.0%; and the stable and continuous texture is provided. Simultaneously, when the product is in a refrigeration condition of 10 DEG C, the service life of a product shelf is 60 days, and a long product shelf life is provided.

Description

technical field [0001] The invention belongs to the field of food, and relates to fermented milk products, in particular to a high-fat animal milk cream cheese and a preparation method thereof. Background technique [0002] Cream cheese is a soft cheese product that uses cream and milk for lactic acid fermentation, with or without adding rennet, excluding part of the whey, and without maturation. It is used for fillings of Western-style pastries, ingredients of Western-style food and directly spreading bread. [0003] The chemical composition of natural cream cheese includes fat (14%~35%), protein (more than 5%), carbohydrates (more than 5%), water (50%~60%) and emulsion stabilizers naturally present in milk. The current manufacturing method needs to use cream separated from animal milk, while yak milk, buffalo milk and some cow milk contain more fat, reaching more than 5%, and high-fat animal milk can be directly used to prepare cream cheese without separating cream. If t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/04
Inventor 赵征陈军安张新伟扬威徐瑶
Owner TIANJIN UNIV OF SCI & TECH
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