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Cheese quality improver and preparation method and applications thereof

A quality improver and cheese technology, applied in the field of food processing, can solve problems such as food safety problems, hypercalcemia, alkalosis, shortening of curdling time, etc.

Pending Publication Date: 2018-12-18
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Add a certain amount of calcium chloride to shorten the curd time and increase the gel strength when making cheese. However, the amount of calcium chloride needs to be optimized, and the addition of too high or too low amount cannot meet the conditions; on the other hand, additional Adding calcium chloride can easily cause food safety problems, and excessive calcium chloride intake by the human body can easily cause urinary stones, hypercalcemia, alkalosis and other hazards in pregnant women

Method used

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  • Cheese quality improver and preparation method and applications thereof
  • Cheese quality improver and preparation method and applications thereof
  • Cheese quality improver and preparation method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a kind of cheese quality improver by differential centrifugal method, adopt following steps to produce this cheese quality improver:

[0037] (1) Centrifuge fresh milk at 4,000g for 30 minutes to remove the upper layer of fat and collect skim milk;

[0038] (2) Ultracentrifuge the skimmed milk at 40,000g for 1 hour to remove the precipitated casein micelles with large particle size in the lower layer and collect the supernatant;

[0039] (3) Take the supernatant and ultracentrifuge at 80,000g for 2 h, discard the upper layer and collect the precipitate in the centrifuge tube;

[0040] (4) Take the precipitate, vacuum freeze-dry for 48 h, pulverize, sieve with 200 mesh, and bag it for later use.

Embodiment 2

[0042] This embodiment provides a membrane separation method cheese quality improver, which is produced by the following steps:

[0043] (1) Centrifuge fresh milk at 4,000g for 30 minutes to remove the upper layer of fat and collect skim milk;

[0044] (2) Take the skim milk and pass it through a microfiltration device with a filter membrane with a pore size of 0.2 μm, collect the permeate that can pass through the membrane, and discard the casein micelles with large particle sizes trapped on the filter membrane;

[0045] (3) Take the collected permeate through a microfiltration device with a filter membrane with a pore size of 0.1 μm, and collect casein micelles with small particle sizes trapped on the filter membrane;

[0046] (4) Vacuum freeze-dry the collected casein micelles with small particle size for 48 h, pulverize, sieve with 200 mesh, and bag them for later use.

Embodiment 3

[0048] The present embodiment provides a kind of cheese production method, comprises the steps:

[0049] (1) mixed milk, (2) pasteurization, (3) cooling, (4) addition of starter culture, (5) addition of rennet, (6) curdling, (7) curd cutting, stirring and heating, (8) Reheating, (9) Draining whey, (10) Stirring and adding salt, (11) Brewing, (12) Pressing, (13) Vacuum packaging.

[0050] in,

[0051] Step (1) Mixed milk: Add the cheese quality improver to the milk in an amount of 0.5% (w / v), and stir to fully dissolve it.

[0052] Step (2) Pasteurization: Insulate and sterilize at 62-65°C for 30 minutes.

[0053] Step (4) Add starter: cool the sterilized mixed milk to 32°C, add 0.004% (w / v) starter to ferment to pH 6.5.

[0054] Step (5) Adding rennet: add rennet at an amount of 0.005% (w / v) to the end of curdling. The curdling time is defined as: the time from adding rennet to the time when the inclined raw milk does not flow, min.

[0055] Step (7) Curd cutting, stirrin...

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Abstract

The present invention provides a cheese quality improver and a preparation method thereof, and aims to provide a reasonable and effective method for shortening the curding time and improving the cheese quality. The method is suitable for industrial large-scale production. With the method of the invention, the casein micelle with high enzymatic coagulation speed, high gel strength and large grain size is separated from the milk; a material separated from the milk is used as the cheese quality improver for the first time, and the improver can shorten the cheese making time while improving the cheese quality. Compared with the prior art, the method does not additionally introduce non-bovine milk source material so as to avoid food safety problems.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of a cheese quality improver and the cheese quality improver. Background technique [0002] Cheese is a fresh or fermented mature dairy product made from whole milk, low-fat milk, skim milk or a mixture of these raw materials, adding rennet or other coagulant for coagulation, and draining the whey. And curd is the key process of dairy product production, the speed and quality of curd are directly related to the quality and economic benefit of cheese. [0003] The quality of cheese mainly refers to the organizational state of cheese, and the main substance constituting the structure of cheese is casein micelles. Because chymosin specifically hydrolyzes Phe105-Met106 of κ-casein on the surface of casein micelles in milk, which reduces the surface charge of the produced paracasein micelles and causes their stability to be destroyed, and the paracasein micelles ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00A23C19/09
CPCA23C19/00A23C19/09A23C19/0917
Inventor 张炎任发政梁琪宋雪梅王鹏杰陈冲
Owner GANSU AGRI UNIV
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