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Cheese production method

A production method and cheese technology, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of unfavorable cheese, unsuitable for middle-aged and elderly people, single taste and function, and achieve the effect of avoiding the loss of nutrients

Inactive Publication Date: 2017-02-01
QINGHAI JINQILIAN DAIRY LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current cheese taste and function are relatively simple, and the sugar content is high, which is not suitable for middle-aged and elderly people.
In addition, the current cheese production usually adopts post-ripening process at low temperature, but this method is not conducive to the maintenance of nutrients in cheese

Method used

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  • Cheese production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for making cheese, comprising the steps of:

[0032] S1 Take fresh milk and filter it to remove impurities, then heat it at 30-40°C;

[0033] S2 The heated fresh milk uses a centrifuge to separate the butter, after the butter is separated, add quinoa powder and Jerusalem artichoke powder to the fresh milk and mix evenly;

[0034] S3 pasteurize the mixture obtained in step S2, the sterilization temperature is controlled at 96.6°C, after the sterilization is completed, the temperature of the material is controlled at 40-44°C, add a starter, ferment for 2-3 hours, and adjust the pH value to 4-5.5, finally get yogurt;

[0035] S4 curd: add rennet to the yoghurt obtained in step S3, stir evenly, and ferment to obtain curd block;

[0036] S5 freeze-drying: the curd block obtained in step S4 is directly put into freeze-drying drying, and the freeze-drying temperature is -48°C to -36°C to obtain curd powder;

[0037] S6 molding: molding the curd powder cake obtained...

Embodiment 2

[0041] A method for making cheese, comprising the steps of:

[0042] S1 Take fresh milk and filter it to remove impurities, then heat it at 30-40°C;

[0043] S2 The heated fresh milk uses a centrifuge to separate the butter, after the butter is separated, add quinoa powder and Jerusalem artichoke powder to the fresh milk and mix evenly;

[0044] S3 pasteurize the mixture obtained in step S2, the sterilization temperature is controlled at 96.6°C, after the sterilization is completed, the temperature of the material is controlled at 40-44°C, add a starter, ferment for 2-3 hours, and adjust the pH value to 4-5.5, finally get yogurt;

[0045] S4 curd: add rennet to the yoghurt obtained in step S3, stir evenly, and ferment to obtain curd block;

[0046] S5 freeze-drying: the curd block obtained in step S4 is directly put into freeze-drying drying, and the freeze-drying temperature is -48°C to -36°C to obtain curd powder;

[0047] S6 molding: molding the curd powder cake obtained...

Embodiment 3

[0051] A method for making cheese, comprising the steps of:

[0052] S1 Take fresh milk and filter it to remove impurities, then heat it at 30-40°C;

[0053] S2 The heated fresh milk uses a centrifuge to separate the butter, after the butter is separated, add quinoa powder and Jerusalem artichoke powder to the fresh milk and mix evenly;

[0054] S3 pasteurize the mixture obtained in step S2, the sterilization temperature is controlled at 96.6°C, after the sterilization is completed, the temperature of the material is controlled at 40-44°C, add a starter, ferment for 2-3 hours, and adjust the pH value to 4-5.5, finally get yogurt;

[0055] S4 curd: add rennet to the yoghurt obtained in step S3, stir evenly, and ferment to obtain curd block;

[0056] S5 freeze-drying: the curd block obtained in step S4 is directly put into freeze-drying drying, and the freeze-drying temperature is -48°C to -36°C to obtain curd powder;

[0057] S6 molding: molding the curd powder cake obtained...

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Abstract

The invention discloses a cheese production method. The cheese production method mainly comprises the following steps: filtering and heating fresh milk, separating butter, adding quinoa flour and Jerusalem artichoke powder, sterilizing, fermenting, adjusting the pH (Potential of Hydrogen), curdling, freezing and lyophilizing, pressing a cake and molding and like. In a cheese production process, the quinoa flour and the Jerusalem artichoke powder are used as raw materials for producing cheese, and a plurality of problems of current cheese that the calorie is high, the content of cholesterol is high and the sugar content is high and the like can be avoided, so that the cheese is more suitable for various types of people to eat and is especially suitable for people with hyperglycemia, hypertension, high cholesterol, diabetes mellitus and the like to eat. Furthermore, milk curd powder is directly frozen and lyophilized after curdling, so as to obtain the milk curd powder, and the milk curd powder is pressed into the cake and molded to obtain blocked cheese; nutrient components of the cheese can be effectively kept, and a problem that the nutrient components are lost in a traditional after-ripening process is avoided.

Description

technical field [0001] The invention relates to the field of dairy product production, in particular to a cheese production method. Background technique [0002] Made from fermented milk, cheese is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is similar to solid food and is a popular pure natural food. The current cheese taste and function are relatively simple, and the sugar content is high, which is not suitable for middle-aged and elderly people. In addition, the current post-ripening process at low temperature is usually used in cheese making, but this method is not conducive to the maintenance of nutrients in cheese. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention aims to provide a method for making cheese, which can not only enrich the taste and function of cheese, but also make it more suitable for eating by various groups of people. At the same time, by improving the production ...

Claims

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Application Information

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IPC IPC(8): A23C19/028A23C19/055
CPCA23C19/028A23C19/055
Inventor 韩登仑毛雪琴朱希魁马会亮
Owner QINGHAI JINQILIAN DAIRY LLC
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