Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of cheese and preparation method thereof

A technology of cheese and bacterial strains, which is applied in the field of cheese and cheese preparation technology, can solve the problems of lower consumer acceptance, poor melting property, and poor flavor, and achieve the effects of increasing commercial value, reducing hardness, and reducing production costs

Active Publication Date: 2017-01-04
CHINA AGRI UNIV
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Commercially available low-fat cheeses suffer from a range of deficiencies, such as poor flavor, high viscosity, and poor melting properties, reducing consumer acceptance

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of cheese and preparation method thereof
  • A kind of cheese and preparation method thereof
  • A kind of cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] The invention provides a method for preparing cheese, wherein the method comprises: contacting raw milk with carrageenan to obtain the contacted material; then adding starter and rennet to the contacted material successively to obtain milk protein Clot; The carrageenan is ι-carrageenan and / or λ-carrageenan.

[0017] The inventors of the present invention found that the cheese preparation method provided by the present invention is particularly suitable for low-fat cheese prepared by fermenting raw milk with a fat content of 1.0-3.0% by weight. When within this range, the texture and flavor of the finally obtained low-fat cheese can be significantly improved. Therefore, preferably, the fat content in the raw milk is 1.0-3.0% by weight.

[0018] Although the purpose of the present invention can be achieved by adding ι-carrageenan and / or λ-carrageenan to the raw material milk, the inventors of the present invention have found that, relative to 100 parts by weight of the r...

Embodiment 1

[0045] This example is used to illustrate the preparation method of the low-fat cheese of the present invention.

[0046] (1) Mix skim milk with a fat content of 2% by weight and iota-carrageenan, wherein, relative to 100 parts by weight of the raw material milk, the amount of iota-carrageenan is 0.03 parts by weight.

[0047] (2) Pasteurize the mixture obtained in step (1) for 30 minutes, then cool to 32° C., add 0.01 parts by weight (relative to 100 parts by weight of the raw material milk) of direct-injection starter R704, and ferment to pH 6.5, and then 0.005 parts by weight (relative to 100 mL of the raw material milk) of chymosin Stamix 1150 was added to the end of curdling to obtain curd.

[0048] (3) Cut the clot into cubes of 1.5×1.5×1.5 cm with a horizontal and vertical cutter, let it stand for 5 minutes, then raise the temperature to 39°C at a constant speed of 5min / °C, and cook at a constant temperature at 39°C until the pH value is 6.2. Drain 1 / 3 of the whey, add...

Embodiment 2

[0051] This example is used to illustrate the preparation method of the low-fat cheese of the present invention.

[0052] (1) Mix skim milk with a fat content of 2% by weight and λ-carrageenan, wherein the amount of λ-carrageenan is 0.03 parts by weight relative to 100 parts by weight of the raw material milk.

[0053] (2) Pasteurize the mixture obtained in step (1) for 40 minutes, then cool it to 34° C., add 0.005 parts by weight (relative to 100 parts by weight of the raw material milk) of direct-injection starter R704, and ferment to pH 6.6, and then 0.007 parts by weight (relative to 100 mL of the raw material milk) of chymosin Stamix 1150 was added to the end of curdling to obtain curd.

[0054] (3) Cut the clot into cubes of 1.5×1.5×1.5 cm with a horizontal and vertical cutter, let it stand for 6 minutes, then raise the temperature to 40°C at a constant speed of 6 min / °C, and cook at a constant temperature at 40°C until the pH value is 6.3. Drain 1 / 3 of the whey, add th...

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 discloses a preparation method of cheese, wherein the method comprises the steps: contacting raw milk with carrageenan, to obtain a material after contact; and then successively adding a leavening agent and chymosin into the material after contact, to obtain a lactoprotein clot, wherein the carrageenan is iota-carrageenan and / or lambda-carrageenan. The invention also provides the cheese prepared by the method. The cheese is prepared by the method, the cheese textural and rheological properties can be effectively improved, moreover, the moisture content in the cheese is increased, and thus the hardness is reduced, the non-fat solid content in the cheese, the cheese yield, the soluble nitrogen content, the squeezable whey content and the like are also increased, the cheese quality is effectively improved, the production cost is reduced, and the commercial value is increased.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a cheese preparation process and the cheese prepared by the process. Background technique [0002] Cheese is a food with high nutritional value, known as "milk gold" and the "pearl" on the crown of the dairy industry. Various components are concentrated during cheese processing, and the fat content in cheese is equivalent to the fat content in raw milk about 10 times. Excessive fat intake can lead to health problems such as obesity, hyperlipidemia, and heart disease. With the increasing demand of consumers for low-fat food, the development of low-fat content cheese is imperative. [0003] The texture characteristics of cheese are an important index for evaluating cheese quality and consumer acceptance. Textural characteristics of cheese include: textural properties (hardness, elasticity and cohesion) and rheological properties (elastic modulus and tan δ value). Commercially avai...

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 Patents(China)
IPC IPC(8): A23C19/05
Inventor 任发政王芳郭慧媛罗洁
Owner CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com