Preparation method of Tibetan spiritual mushroom cheese

A technology for Tibetan mushrooms and cheese, applied in dairy products, cheese substitutes, applications, etc., can solve problems such as unreported technology, and achieve the effects of uniform texture, filling gaps in varieties, and rich milk flavor.
CN103141587BInactive Publication Date: 2014-03-19GANSU AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
GANSU AGRI UNIV
Publication Date
2014-03-19
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a preparation method of Tibetan spiritual mushroom cheese. The preparation method of the Tibetan spiritual mushroom cheese comprises the steps of raw material milk pretreatment, leavening agent preparation, inoculated fermentation, chymosin adding, cutting, whey drainage, piling brewing, pressing molding, packaging, and maturing. The Tibetan spiritual mushroom cheese prepared by the method disclosed by the invention is milk white, is strong in milk flavor, uniform in texture, rich in nutrition, and high in hardness, elasticity, cohesiveness and chewiness.
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Description

technical field

[0001] The invention belongs to the technical field of bioengineering, and relates to a method for preparing cheese, in particular to a method for preparing Tibetan mushroom cheese. Background technique

[0002] Cheese is widely used in fresh food and various food production. It has the following characteristics: the protein digestibility and the utilization rate of essential amino acids in cheese are high, which is helpful for the human body to digest and absorb protein; cheese can provide high content of biosynthesis Calcium, phosphorus, vitamins A, B2, B12 and folic acid; 40% of the fatty acids in cheese are unsaturated fatty acids, which have the effects of lowering serum cholesterol, preventing cardiovascular disease, high blood pressure and high blood sugar; used for cheese fermentation Lactic acid bacteria and their metabolites are beneficial to maintain the balance and stability of normal flora in the human intestinal tract, improve digestive function...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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