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Fresh cheese food and preparation method thereof

A cheese and fresh technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of increasing the risk of microbial cross-infection, unstable taste of cheese products, and many key control points, so as to reduce the risk of microbial cross-infection , Lower cholesterol and triglyceride content, strong aroma effect

Inactive Publication Date: 2019-07-12
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many key control points in the middle of water washing and whey discharge, which are prone to errors, and repeated operations will increase the risk of microbial cross-infection
At the same time, during the molding, drying and packaging process of fresh cheese, bacteria and enzymes are always acting, which will affect the cheese flavor
Various factors contribute to the unstable taste of cheese products
And traditional fresh cheese taste is relatively single, can not satisfy people's demand

Method used

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  • Fresh cheese food and preparation method thereof
  • Fresh cheese food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0034] Embodiment 1-6 fresh cheese food

[0035] Embodiments 1-6 are a kind of fresh cheese food respectively, wherein, the rennet in the present embodiment 1-6 adopts the rennet derived from Aspergillus, and the parameters such as the specific components and mass parts of each raw material are shown in Table 1:

[0036] Table 1 Embodiment 1-6 raw material composition

[0037] .

Embodiment 7

[0038] Embodiment 7 A kind of preparation method of fresh cheese

[0039] This embodiment is a preparation method of fresh cheese in Embodiment 1-6. The raw material components and proportions are composed of any one of Embodiment 1-6. The preparation method is carried out in the following order:

[0040] a1. Standardize and pasteurize the milk to obtain sterilized milk. Cool the sterilized milk to 30°C, add calcium chloride aqueous solution, stir at 900r / min for 3.5min, add Lactobacillus paracasei N1115, and ferment for 1.5 h, to obtain curd A1 with a pH value of 6.4;

[0041] a2. Stir the curd A1 at a speed of 75 r / min for 2 min, add rennet, stir at a speed of 750 r / min for 2 min, and place it in a thermostat at 30°C for 1 hour of fermentation to obtain curd B1;

[0042] a3. After cutting the curd B1 into cubes with a side length of 1.1 cm, let it stand for 5 minutes, then stir at 75 r / min for 25 minutes to obtain the curd C1;

[0043] a4. Discharge 40% of the whey from th...

Embodiment 8-13

[0049] The preparation method of embodiment 8-13 fresh cheese

[0050] Embodiments 8-13 are respectively a kind of preparation method of fresh cheese, and their preparation steps are all the same as that of Embodiment 7, only the operating parameters in the preparation process are different, and the specific operating parameters are shown in Table 2:

[0051] Table 2 Example 8-13 preparation process operating parameters

[0052] .

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Abstract

The invention relates to a fresh cheese food. The fresh cheese food is prepared from lactobacillus paracasei N1115, cow's milk, rennet, salt, black pepper powder, garlic powder and a calcium chlorideaqueous solution. The invention further provides a preparation method of the fresh cheese food. According to the preparation method, by adding suitable strains and reasonably matching the raw materials, fresh cheese with a brand new taste is obtained; meanwhile, a traditional fresh cheese preparation method is improved in process, so that the fresh cheese is kept stable in taste, and the production efficiency is improved. The preparation method is suitable for preparing the fresh cheese food by utilizing the lactobacillus paracasei N1115.

Description

technical field [0001] The invention belongs to the field of dairy processing, and relates to a cheese, in particular to a fresh cheese food and a preparation method thereof. Background technique [0002] Cheese is a concentrated dairy product, rich in high-quality protein and minerals. Broadly speaking, cheese is divided into native cheese and processed cheese, and native cheese is divided into fresh cheese and mature cheese. Among them, the fresh cheese is unripe cheese, which uses lactic acid bacteria and rennet to curd milk, and is a healthy and nutritious food. [0003] In the traditional fresh cheese preparation process, in order to control the moisture content, remove the whey in the curd, and reduce the production of lactic acid, it is necessary to wash and drain the whey multiple times. However, there are many key control points in the middle of water washing and whey discharge, and errors are prone to occur, and repeated operations will increase the risk of micro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/06
CPCA23C19/0323A23C19/06A23C19/063
Inventor 李金婵范如意于文花朱宏陈彩锐
Owner JUNLEBAO DAIRY GRP CO LTD
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