A kind of cheese and preparation method thereof
A cheese and enzymatic hydrolysis technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems that restrict consumers' consumption of cottage cheese, inhomogeneity, and changes in product form
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0012] In one aspect, the present invention provides a method for preparing cheese, wherein the method comprises: adding rennet to raw milk, performing enzymatic hydrolysis at 1-10°C to obtain a product after enzymatic hydrolysis; The pH value of the decomposed product is adjusted to 5-6.
[0013] The inventors of the present invention found in research that by changing the previous method of lactic acidification of raw materials and then adding rennet, first adding rennet to the raw milk and then acidifying can effectively control the enzymatic hydrolysis of raw milk It overcomes the defects of unstable structure, more whey precipitation and uneven particle size of the cheese prepared by the existing method, and the cheese texture is softer.
[0014] The inventors of the present invention also found that by changing the conventional enzymatic hydrolysis method at the optimum temperature of rennet (for example, about 30°C), the temperature of enzymatic hydrolysis is controlled at 1...
Embodiment 1
[0033] This example is used to illustrate the cheese provided by the present invention and its preparation method.
[0034] The whole milk is defatted in a skimming machine to obtain skim milk with a fat content of 0.1% by weight. Then it is heated at 72-75°C for 12-15s and quickly cooled to 4°C, and 40μg / 100 is added to it mL of rennet was stirred rapidly and uniformly for 1 minute, and then the sample was enzymatically digested at 4°C for 12 hours, and then adjusted to pH 5.5 with 2% (v / v) lactic acid. Then, keep the temperature in a constant temperature water bath at 32°C for 60 minutes to perform curdling. After the curd is over, cut the clot into 1×1×1cm pieces and let stand for 15 min. Then the temperature is increased to 40°C at a rate of 0.2°C / min, and then to 45°C at a rate of 0.5°C / min. Next, drain the whey, replace the whey with the same amount of room temperature water, wash the clot with water, after 10 minutes, drain the part of the water, wash the clot with the s...
Embodiment 2
[0036] This example is used to illustrate the cheese provided by the present invention and its preparation method.
[0037] The whole milk is defatted in a skimming machine to obtain skimmed milk with a fat content of 0.15 wt%, and then heated at 72-75°C for 12-15s, and quickly cooled to 2°C, and 60μg / 100 is added to it mL of rennet was stirred rapidly and uniformly for 1 minute, and then the sample was enzymolyzed at 2°C for 2 hours, and then 1.5% (v / v) acetic acid was used to adjust the pH to 5.0. Then, keep the temperature in a constant temperature water bath at 30°C for 80 minutes for curdling. After the curd is over, cut the clot into 1×1×1cm pieces and let stand for 15 min. Then the temperature is increased to 38°C at a rate of 0.25°C / min, and then to 43°C at a rate of 0.4°C / min. Next, drain the whey, replace the whey with the same amount of room temperature water, wash the clot with water, after 10 minutes, drain the part of the water, wash the clot with the same amount ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More