Double-protein goat cheese and preparation method thereof

A protein goat and cheese technology, which is applied in the field of double protein goat cheese and its preparation, can solve the problems of limited goat milk resources and high cost, and achieve the effect of nutritional complementarity, simple method and rich nutrition

Inactive Publication Date: 2013-05-08
INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, domestic goat milk resources are limited and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] To prepare this double-protein feta cheese:

[0035] Preparation of soybean milk

[0036] ↓Add

[0037] Raw goat milk→pasteurization→cooling→adding starter→adding calcium chloride→adding transglutaminase and rennet→cutting curd→stirring→heating→discharging whey→stacking→pressing→salting →packaging→post-fermentation and maturation→finished product.

[0038] Specifically, follow the steps below:

[0039] A. The steps of the preparation of soymilk:

[0040] B, the step of preparing double-protein goat cheese;

[0041] Wherein, step A further includes the following steps:

[0042] (1), take high-quality soybeans; soak in clear water at 25°C for 8-12 hours;

[0043] (2) Grind soymilk with a colloidal mill at a ratio of 1:7 of soya-bean water, sterilize the enzyme at 90°C-95°C for 15 minutes, and then cool it for later use;

[0044] The B step further comprises the following steps:

[0045] Ingredients: Mix soybean milk and fresh goat milk according to the above ratio...

Embodiment 1

[0057] Formula: Soymilk 7.5%, Fresh Goat Milk 92.5%, Cacl 2 0.05‰, transglutaminase 0.3%.

[0058] (1) Preparation of soybean milk:

[0059] (1), take high-quality soybeans; soak in clear water at 25°C for 8-12 hours;

[0060] (2) Grind soymilk with a colloidal mill at a ratio of 1:7 of soya-bean water, sterilize the enzyme at 90°C-95°C for 15 minutes, and then cool it for later use;

[0061] (2) Production of double protein goat cheese:

[0062] Mix 7.5% of the above-prepared soybean milk with 92.5% fresh goat milk, pasteurize, cool, add starter, add calcium chloride, transglutaminase, rennet curd, curd curd, clot cutting, stirring, Heating, whey discharge, brewing, pressing, salting, packaging, post-fermentation and maturation is the finished product

[0063] 1. Ingredients: Mix soybean milk and fresh goat milk according to the above ratio; pass through a pasteurization machine, and the sterilization temperature is 75 degrees Celsius for 15 seconds.

[0064] 2. Cooling;...

Embodiment 2

[0075] Formula: Soymilk 10%, Fresh Goat Milk 90%, Cacl 2 0.15‰, transglutaminase 0.4%.

[0076] (1) Preparation of soybean milk:

[0077] (1), take high-quality soybeans; soak in clear water at 25°C for 8-12 hours;

[0078] (2) Grind soymilk with a colloidal mill at a ratio of 1:7 of soya-bean water, sterilize the enzyme at 90°C-95°C for 15 minutes, and then cool it for later use;

[0079] (2) Production of double protein goat cheese:

[0080] Mix 10% of the above-prepared soybean milk with 90% fresh goat milk, pasteurize, cool, add starter, add calcium chloride, transglutaminase, rennet curd, curd curd, clot cutting, stirring, Heating, whey discharge, brewing, pressing, salting, packaging, post-fermentation and maturation is the finished product

[0081] 1. Ingredients: Mix soybean milk and fresh goat milk according to the above ratio; pass through a pasteurization machine, and the sterilization temperature is 75 degrees Celsius for 15 seconds.

[0082] 2. Cooling; the s...

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PUM

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Abstract

The invention discloses double-protein goat cheese. The cheese is prepared from raw materials including soybeans and goat milk, wherein soybean milk is obtained through grinding the soybeans, and the goat milk is fresh. The double-protein goat cheese consists of the following ingredients according to mass percent: 87.5%-92.5% of the fresh goat milk, 2.5%-7.5% of the soybean milk, 1%-1.5% of a leavening agent, 0.005%-0.02% of Cacl2, 0.3%-0.5% of transglutaminase, 0.1%-0.3% of chymosin and 1%-3% of salt. China has rich soybean resources, soybean products have a long history, but goat milk resources are not sufficient and high in cost. According to the cheese, the soybean milk substitutes part of the goat milk, so that the cheese cost can be lowered, animal and plant nutrition is complementary with each other, particularly, the animal and plant proteins are complementary with each other, and moreover, the flavor of the goat cheese can be changed to be better fit for the tastes of users.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a double-protein goat cheese and a preparation method thereof. Background technique [0002] Goat milk is regarded as a high-quality product among dairy products because of its rich nutrition and easy absorption, and is called the "king of milk". Cheese retains the fat, casein, fat-soluble vitamins and calcium of goat milk, and is loved by people because of its rich nutrients. However, domestic goat milk resources are limited and the cost is high. my country is rich in soybean resources, and its products have a long history. Therefore, the present invention aims to provide a partial substitute of soy milk for goat milk, which can not only reduce the cost of cheese, but also complement animal and plant nutrition, especially the complementation of animal and plant protein, and can change the flavor of goat cheese to make it more delicious. A double-protein goat cheese su...

Claims

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Application Information

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IPC IPC(8): A23C19/093A23C19/05
Inventor 马建军王守经胡鹏汝医柳尧波苏文正杨贞耐高宝生张勇
Owner INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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