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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.

Inactive Publication Date: 2014-03-19
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tibetan Linggu can be used to ferment and produce yogurt, but the technology of using it as a starter to produce cheese has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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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.

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

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Application Information

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IPC IPC(8): A23C19/09A23C19/032
Inventor 张卫兵艾对元赵炜
Owner GANSU AGRI UNIV
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