Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing cheddar by accelerated ripening

A technology of cheddar cheese and cheese, which is applied in the field of ripening cheddar cheese preparation, can solve the problems of high production cost and long production cycle of cheddar cheese processing, and achieve the effects of saving cost, shortening production cycle and reducing production cost

Active Publication Date: 2013-11-20
黑龙江赫益乳业科技有限公司
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of accelerated ripening cheddar cheese, which is used to solve the problems of long processing and production cycle and high production cost of current cheddar cheese

Method used

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
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. A processing method for microencapsulated compound enzymatic ripening of cheddar cheese, comprising the following steps:

[0043] (1) Filtration of raw milk:

[0044] Raw material fresh milk is filtered once through a 300-mesh filter cloth and placed in a cheese processing tank.

[0045] (2) Standardization:

[0046] Standardize by adding low-temperature skim milk powder, heat the raw materials in step (1) to 40°C, add an appropriate amount of low-temperature skim milk powder, and adjust the ratio of protein to fat in the raw milk to be protein:fat=0.9. The temperature was then maintained with stirring for 10 minutes.

[0047] (3) Pasteurization:

[0048] Heat the raw milk in step (2) to 63.5°C in a water cheese tank, stir continuously during heating, and then keep it still for 30 minutes.

[0049] (4) cooling:

[0050] Rapidly cool the raw milk in step (3) to 15°C.

[0051] (5) Pre-acidification:

[0052] Add 20% (w / w) lactic acid solution to the raw milk i...

Embodiment 2

[0083] 1. A processing method for microencapsulated compound enzymatic ripening of cheddar cheese, comprising the following steps:

[0084] (1) Filtration of raw milk:

[0085] Raw material fresh milk is filtered once through a 300-mesh filter cloth and placed in a cheese processing tank.

[0086] (2) Standardization:

[0087] Standardize by adding low-temperature skim milk powder, heat the raw materials in step (1) to 50°C, add an appropriate amount of low-temperature skim milk powder, and adjust the ratio of protein to fat in the raw milk to be protein:fat=0.9. The temperature was then maintained with stirring for 10 minutes.

[0088] (3) Pasteurization:

[0089] Heat the raw milk in step (2) to 63.5°C in a water cheese tank, stir continuously during heating, and then keep it still for 30 minutes.

[0090] (4) cooling:

[0091] Rapidly cool the raw milk in step (3) to 20°C.

[0092] (5) Pre-acidification:

[0093] Add 20% (w / w) lactic acid solution to the raw milk i...

Embodiment 3

[0124] 1. A processing method for microencapsulated compound enzymatic ripening of cheddar cheese, comprising the following steps:

[0125] (1) Filtration of raw milk:

[0126] Raw material fresh milk is filtered once through a 300-mesh filter cloth and placed in a cheese processing tank.

[0127] (2) Standardization:

[0128] Standardize by adding low-temperature skim milk powder, heat the raw materials in step (1) to 43°C, add an appropriate amount of low-temperature skim milk powder, and adjust the ratio of protein to fat in the raw milk to be protein:fat=0.9. The temperature was then maintained with stirring for 10 minutes.

[0129] (3) Pasteurization:

[0130] Heat the raw milk in step (2) to 63.5°C in a water cheese tank, stir continuously during heating, and then keep it still for 30 minutes.

[0131] (4) cooling:

[0132] Rapidly cool the raw milk in step (3) to 16°C.

[0133] (5) Pre-acidification:

[0134] Add 20% (w / w) lactic acid solution to the raw milk i...

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
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preparing cheddar by accelerated ripening, comprising: 1. preparing curdled milk; 2. cutting the curdled milk; 3. raising temperature and blanching; 4. removing whey, and collecting curdled milk blocks; 5. milling and modifying; 6. crushing and mixing with dry salt; 7. adding a micro encapsulation compound enzyme into crushed curdled milk blocks in the step 6, wherein the addition amount is the micro encapsulation compound enzyme is 6.0-8.0g / kg; and the micro encapsulation compound enzyme is composed of 500MG of Flavourzyme and 20000L of Palatase; 8. forming by squeezing, and packaging; and 9. refrigerating and ripening, wherein formed cheese in the step 8 is refrigerated and ripened at 6-12 DEG C for 30d, to finally form the finished product of cheddar. Composite cheese accelerated ripening enzyme is encapsulated by microcapsules, so as to effectively and uniformly dispersing enzyme into the cheese, thereby shortening a production period of the cheddar, and greatly reducing production cost.

Description

1. Technical field [0001] The invention relates to a method for processing cheese from fresh milk, in particular to a preparation method for ripening-promoting cheddar cheese. 2. Background technology [0002] Cheese is known as the "King of Dairy Products". It is not only rich in nutrition, has a large output and variety, but also has high added value. It is one of the largest products in the world's dairy trade. There are few researches related to cheese in China, and there are few domestic companies producing natural cheese (8-10). There are many researches on cheese in foreign countries, and it started earlier, and a scientific system has basically been formed. The research on the rapid maturation technology of natural cheese is relatively mature. A group of cheese processing enterprises have adopted the rapid maturation technology to produce natural cheese. The variety is also relatively rich, accounting for a large proportion of the total cheese consumption. Cheddar ...

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/072
Inventor 张丽萍张建强刘妍妍曹荣安
Owner 黑龙江赫益乳业科技有限公司