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.
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Embodiment 1
[0027] The milk that has passed the inspection is filtered through a tubular filter, and then homogenized in a conventional homogenizer at a temperature of 60°C and a pressure of 18MPa. The homogenized milk was sterilized at 95°C for 5 minutes, then cooled to 37°C for later use.
[0028] Inoculate Tibetan Linggu with 3% inoculum in sterilized milk, stir for 10 minutes every hour, incubate at 37°C for 8 hours, and filter the mushroom body to obtain a starter. The starter was inoculated into sterilized milk at an inoculation amount of 8%, stirred for 10 minutes every hour, and incubated at 37°C for 5 hours to obtain an expanded starter.
[0029] Inoculate the expanded starter into sterilized milk at an inoculation amount of 8%, stir for 10 minutes, and ferment until the acidity reaches 20°T, then add CaCl 2 to 0.02% by mass; dilute the rennet with 1.5% saline to a 3% solution, place it at 35°C for 20 minutes, add fermented and CaCl at a rate of 1ml / L 2 In the final milk, slowl...
Embodiment 2
[0032] The milk that has passed the inspection is filtered through a tubular filter, and then homogenized in a conventional homogenizer at a temperature of 63°C and a pressure of 19MPa. The homogenized milk was sterilized at 96°C for 8 minutes, then cooled to 37°C for later use.
[0033] Inoculate Tibetan spirit mushrooms in sterilized milk with an inoculation amount of 3-5%, stir for 12 minutes every hour, incubate at 37°C for 8.5 hours, and filter the mushroom body to obtain a starter. The starter was inoculated into sterilized milk at an inoculation amount of 8%, stirred for 12 minutes every hour, and incubated at 37°C for 5.5 hours to obtain an expanded starter.
[0034] Inoculate the expanded starter into sterilized milk at an inoculation amount of 8%, stir for 12 minutes, and ferment until the acidity reaches 22°T, then add CaCl 2 to 0.02% by mass; dilute the rennet with 1.5% saline to a 3% solution, place it at 35°C for 20 minutes, add fermented and CaCl at a rate of 1...
Embodiment 3
[0037] The milk that has passed the inspection is filtered through a tubular filter, and then homogenized in a conventional homogenizer at a temperature of 65°C and a pressure of 20MPa. The homogenized milk was sterilized at 98°C for 10 minutes, then cooled to 37°C for later use.
[0038] Inoculate Tibetan Linggu with 5% inoculum in sterilized milk, stir for 15 minutes every hour, incubate at 37°C for 9 hours, and filter the mushroom body to obtain a starter. The starter was inoculated into sterilized milk at an inoculation amount of 8%, stirred for 15 minutes every hour, and incubated at 37°C for 6 hours to obtain an enlarged starter.
[0039] Inoculate the expanded starter into sterilized milk at an inoculation amount of 8%, stir for 15 minutes, and ferment until the acidity reaches 24°T, then add CaCl 2 to 0.02% by mass; dilute the rennet with 1.5% saline to a 3% solution, place it at 35°C for 20 minutes, add fermented and CaCl at a rate of 1ml / L 2 In the final milk, slow...
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