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A kind of mold tea cheese and preparation method thereof

A mold and cheese technology, applied in the field of mold tea cheese and its preparation, can solve the problems of lack of mold mature cheese, etc., and achieve the effects of smooth and pleasant taste, mellow and milky flavor, and simple and easy preparation method.

Active Publication Date: 2018-02-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of mold tea cheese and its preparation method for the defect of lack of mold mature cheese combined with tea. Unique texture, pleasant taste and aromatic flavor

Method used

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  • A kind of mold tea cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Raw materials: 22g of Longjing tea leaves (purchased from Jingdong.com), 1.1kg of spring water (purchased from Nongfu Spring Co., Ltd.), 8.9kg of fresh milk (purchased from Guangming Dairy), lactic acid bacteria starter DELVO-TEC LL-50DSF (purchased from DSM Company ) 0.05g, Penicillium loudii starter 100mL, chymosin Fromase750XLG (purchased from Ke Hansen Co., Ltd.) 1g.

[0031]Wherein, the Penicillium roqueforti starter is that Penicillium roqueforti (purchased from China Common Microorganism Culture Collection Center, preservation number 3.7903) was cultivated in PDA medium at 30° C. for 5 days, and 100 mL of the cultured PDA medium was taken. The PDA medium was purchased from Rishui Biotechnology Co., Ltd.

[0032] Preparation:

[0033] (1) Heat spring water to 90°C, brew Longjing tea leaves, soak for 5 minutes, filter out Longjing tea leaves, cool to 75°C, and obtain tea;

[0034] (2) adding fresh milk to the tea described in step (1) to obtain a milk tea mixture...

Embodiment 2

[0041] Raw materials: 38g of Lapsang Souchong tea leaves (purchased from JD.com), 2.3kg of deep well water (located in Hubei), 8.9kg of fresh goat milk (purchased from Guangming Dairy), lactic acid bacteria starter Freeze-dried DVS R-704 (purchased from Ke Hansen Co., Ltd.) 0.4g, Penicillium Loudi starter PD 207006-11.1EN P.roqueforti CB2 (Danisco Co., Ltd.) 200mL, rennet Marzyme 150MG (purchased from Danisco Co., Ltd.) 5g.

[0042] Preparation:

[0043] (1) Heating deep well water to 70°C, brewing Lapsang Souchong tea leaves, soaking for 8 minutes, filtering out Lapsang Souchong tea leaves, cooling to 70°C, to obtain tea;

[0044] (2) Add fresh goat milk to the tea described in step (1) to obtain a milk tea mixture, and maintain the milk tea mixture at 70° C. for 3 minutes to sterilize to obtain a sterilized milk tea mixture ;

[0045] (3) Mix the lactic acid bacteria starter and the Penicillium loudi starter, add it to the sterilized milk tea mixture described in step (2),...

Embodiment 3

[0051] Raw materials: 31g of Anxi Tieguanyin tea leaves (purchased from JD.com), 1.7kg of distilled water, 8.9kg of fresh horse milk (purchased from Guangming Dairy), lactic acid bacteria starter Freeze-dried DVS R-704 (purchased from Ke Hansen Co., Ltd.) 0.1 g, 100 mL of Penicillium loudii starter, 3 g of chymosin Fromase 750XLG (purchased from Ke Hansen Co., Ltd.).

[0052] Among them, the Penicillium roqueforti starter is to culture Penicillium roqueforti (purchased from China General Microorganism Culture Collection Center, preservation number 3.5098) in Chapei's medium at 30°C for 6 days, and take 100 mL of cultured Chapeyer's medium , the Cha's culture medium was purchased from Rishui Biotechnology Co., Ltd.

[0053] Preparation:

[0054] (1) Heat distilled water to 95°C, brew Anxi Tieguanyin tea leaves, soak for 8 minutes, filter out Anxi Tieguanyin tea leaves, cool to 72°C, and obtain tea;

[0055] (2) Add fresh horse milk to the tea described in step (1) to obtain a...

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Abstract

The invention discloses a mold tea cheese and a preparation method thereof. The preparation method includes the following steps: (1), mixing raw milk and tea to obtain a milk tea mixture, preheating, the mass ratio of the tea to the raw milk is (0.12-0.3):1, In the tea water, the mass ratio of water to tea leaves is (50-60): 1; (2), adding a starter to the milk tea mixture, and standing it for cultivation to obtain acidified base material A, where the starter includes lactic acid bacteria and molds; (3) acidify the rennet in the base material A, curd the milk to obtain curd cheese; (4) cut the curd cheese, let it stand, cut it twice, drain the whey, heat up, keep it warm, and get blanched (5) Stir the blanched curd, drain the whey and continue to stir, put it into a mould, smear it with edible sodium chloride particles, puncture it, and mature it. The molded tea cheese obtained has tea aroma and frankincense aroma, crisp texture and structure, and pleasant taste.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to mold tea cheese and a preparation method thereof. Background technique [0002] The combination of milk and tea has a long history. There are many beneficial ingredients in tea, mainly including caffeine, theophylline, choline, flavonoids and glycosides, etc., which have the functions of clearing away heat and refreshing, digesting food and reducing phlegm, removing greasy weight, detoxifying and sobering up, and promoting body fluids. Quenching thirst, stopping dysentery and dehumidification and other pharmacological effects. The aroma of milk gives the tea its special flavor. As a traditional delicacy, milk tea has both the mellow and delicious flavor of tea leaves and the inherent nutritional value of milk. It has become one of the best-selling leisure drinks in the market, but tea cheese is rarely reported. [0003] There are many differences in tea picking and production. Acc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 焦晶凯郭本恒刘振民莫蓓红郑远荣石春权凌勇彪朱培孙颜君
Owner BRIGHT DAIRY & FOOD CO LTD
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