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Pizza cheese and preparation method for salt-free water of pizza cheese

A pizza cheese, brine-free technology, applied in the food field, can solve problems such as bad environment, achieve the effects of protecting the environment, shortening the process flow, and avoiding the generation of salted waste brine and stretched waste brine

Inactive Publication Date: 2014-07-30
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summary, both pickling methods cause adverse environmental problems

Method used

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  • Pizza cheese and preparation method for salt-free water of pizza cheese
  • Pizza cheese and preparation method for salt-free water of pizza cheese
  • Pizza cheese and preparation method for salt-free water of pizza cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of pizza cheese, comprises following raw material and the mass percent of each raw material is respectively:

[0031]

[0032] Among the above-mentioned raw materials, the milk can also be yak milk, buffalo milk, goat milk, sheep milk, horse milk, donkey milk and camel milk, or a mixture of one or more of them.

[0033] The above-mentioned lactic acid bacteria include one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis, Streptococcus diacetyl lactis, Lactobacillus acidophilus, Leuconostoc citricum mixture of species.

[0034] The above-mentioned rennet is rennet derived from microorganisms, including one or more of calf pepsin, trypsin, pepsin, bromelain, ficin, papain, microbial rennet or transgenic rennet mixture.

[0035] The above-mentioned lipase is one or a mixture of microbial lipase, animal lipase or transgenic lipase.

[0036] A salt-free prep...

Embodiment 2

[0046] A kind of pizza cheese, comprises following raw material and the weight percent of each raw material is respectively:

[0047]

[0048] A salt-free preparation method of pizza cheese, the steps are:

[0049] (1) The purified buffalo milk is pasteurized at 73°C for 15 seconds and cooled to 35°C.

[0050] (2) Adding activated Lactobacillus helveticus at a rate of 0.01% and animal lipase at a rate of 0.02% to the above-mentioned sterilized buffalo milk for fermentation and fat hydrolysis.

[0051] (3) When the pH of the buffalo milk drops to 6.2-6.0, add trypsin, and the trypsin is added at a mass of 0.01% to form curd.

[0052] (4) Cut the curd formed in (3) into curd grains with a side length of 1 cm, and continue to stir gently.

[0053] ⑸Heating and heat shrinking, 1°C every 5 minutes, the temperature is raised to 42°C, the whey is removed, the curd particles are collected until they form clumps, and the pile is brewed.

[0054] ⑹ When the pH drops below 5.3, cut...

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PUM

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Abstract

The invention relates to a pizza cheese and a preparation method for salt-free water of the pizza cheese. The preparation method employs lipase to hydrolyze raw milk to increase flavor on the basis of a traditional preparation method. According to the invention, an outlet of a first heating spiral stretcher is changed into a rectangular outlet so as to allow sheet-shaped cheese suitable for coating of salt to be extruded, stretching, kneading and salting of the cheese are carried out in a second spiral stretcher, and operations resulting in generation of effluent brine, e.g., preserving with saline water and mixing of salt in a tank, are omitted; lipase is used to hydrolyze animal milk, a lactobacillus fermentation method is adopted, so product flavor is increased; the method of coating with dry salt and two stretching and kneading are utilized, which enables generation of preservation effluent brine and stretching effluent brine to be avoided and is beneficial for environmental protection and reduction of process flow, and the method is applicable to all-scale production of the pizza cheese.

Description

technical field [0001] The invention belongs to the field of food and relates to pizza cheese, in particular to a pizza cheese and a salt-free preparation method thereof. Background technique [0002] Pizza cheese is made from milk, which is sterilized, lactic acid fermented, curdled with rennet, cut, heat-shrunk to remove whey, stacked, heat-stretched, cooled in molds, pickled, cooled, and frozen. The products are mainly used for baking pizza, meat, seafood, vegetables, etc., and can also be used as the main ingredient of bread flour-coated fried products. At present, it is widely used in the food market of our country. [0003] Pizza cheese needs to form a wire-drawn structure, the heating and stretching temperature is high, the ripening time is short and it is frozen, but the flavor is insufficient, and it cannot meet the sensory requirements of consumers who need both wire drawing and strong flavor. Therefore, in the production and use of food Add other cheeses such as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/02A23C19/064
Inventor 赵征张新伟郑未明扬威徐瑶
Owner TIANJIN UNIV OF SCI & TECH