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Creative processing method of cheese by freeze-drying manner

A processing method and cheese technology, which is applied in the field of cheese processing and innovative cheese processing by freeze-drying, can solve the problems of poor taste, cheese not meeting food hygiene standards, easy mold growth and deterioration, etc., and achieve good taste , Ensure food safety, good rehydration effect

Inactive Publication Date: 2017-02-15
GANSU HUARUI AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cheese produced in this way sometimes cannot meet the requirements of food hygiene standards, and even if stored in a low temperature environment, it is prone to mold and deterioration, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Homogenize the raw material pure milk to obtain homogenized pure milk; the homogenized pure milk is fermented and matured in an environment at a temperature of not less than 4℃ for 55 days to obtain fermented milk; fermented milk with starter The weight is 0.01% of the weight of fermented milk, stirred for 30 minutes, and fermented at 40°C for 9 hours to obtain fermented raw milk; adjust the acidity of the fermented raw milk to 80°T, and then separate the whey protein to obtain semi-finished cheese; Placed in an environment with a temperature of -10°C, and then freeze-dried under vacuum conditions with a pressure of 0.1 MPa to prepare cheese; during the freeze-drying process, the semi-finished cheese is heated by a double heating method.

[0022] Upon inspection, the cheese prepared in Example 1 meets the requirements of the national food safety standard GB5420-2010 cheese.

Embodiment 2

[0024] Homogenizing the raw material pure milk to obtain homogeneous pure milk; the homogeneous pure milk is fermented and matured in an environment at a temperature not lower than 4℃ for 60 days to obtain fermented milk; fermented milk with starter The weight is 0.05% of the weight of the fermented milk, stirred for 20 minutes, and fermented at 30°C for 8 hours to obtain fermented raw milk; adjust the acidity of the fermented raw milk to 90°T, and then separate the whey protein to obtain semi-finished cheese; Placed in an environment with a temperature of -25°C, and then freeze-dried under a vacuum with a pressure of 0.01 MPa to prepare cheese; during the freeze-drying process, the semi-finished cheese is heated by a double heating method.

[0025] Upon inspection, the cheese prepared in Example 2 meets the requirements of the national food safety standard GB5420-2010 cheese.

Embodiment 3

[0027] Homogenize the raw material pure milk to obtain homogeneous pure milk; the homogeneous pure milk is fermented and matured in an environment at a temperature of not less than 4℃ for 57 days to obtain fermented milk; fermented milk with starter The weight is 0.03% of the weight of the fermented milk, stirred for 25 minutes, and fermented at 35°C for 8.5 hours to obtain fermented raw milk; adjust the acidity of the fermented raw milk to 85°T, and then separate the whey protein to obtain semi-finished cheese; The cheese is placed in an environment with a temperature of -18°C, and then freeze-dried under vacuum conditions with a pressure of 0.055 MPa to obtain cheese; during the freeze-drying process, the semi-finished cheese is heated by a double heating method.

[0028] After inspection, the cheese prepared in Example 3 meets the requirements of the national food safety standard GB5420-2010 cheese.

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Abstract

The invention discloses a creative processing method of cheese by a freeze-drying manner. The creative processing method comprises the following steps of performing homogenizing treatment on a raw material namely pure milk so as to obtain homogenized pure milk; placing the homogenized pure milk in environment of which the temperature is not lower than 4 DEG C for 55-60 days for fermentation and ripening so as to obtain fermented milk; adding a fermenting agent, performing stirring, and performing fermenting so as to obtain fermented raw milk; adjusting the acidity of the fermented raw milk, and performing whey protein separation so as to obtain a semi-finished cheese product; and placing the semi-finished cheese product in the environment of which the temperature is minus 10 to minus 25 DEG C, and performing freeze-drying treatment under the vacuum condition of which the pressure is 0.01-0.1MPa so as to obtain the cheese, wherein in the freeze-drying process, the semi-finished cheese product is heated by a compound heating manner. The cheese produced by the processing method is free from pathogenic organisms, so that eating safety of the cheese is guaranteed, and besides, the cheese has good taste.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a cheese processing method, in particular to an innovative cheese processing method in a freeze-drying manner. Background technique [0002] Cheese is a fermented yogurt product. Its properties are similar to those of common yogurt. They are all made through a fermentation process. They also contain healthy lactic acid bacteria, but the concentration of cheese is higher than that of yogurt, which is similar to solid food. The nutritional value is therefore more abundant. Each kilogram of cheese products are concentrated from 10 kilograms of milk. They are rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. They are purely natural foods. In terms of process, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. [0003] When cheese is produced, the fresh milk is quickly pasteurized; then a starter (streptococcus) is added, and the sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05A23C19/032
CPCA23C19/032A23C19/05
Inventor 韩登仑朱希魁张照
Owner GANSU HUARUI AGRI
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