Mozzarella cheese and preparation technology thereof

A preparation process and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of time-consuming and laborious monitoring, single color of mozzarella cheese, etc., and achieve the effects of improving stability, ensuring stability and maintaining pink effect.

Active Publication Date: 2019-07-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, what the present invention aims to solve is the time-consuming and laborious pH monitoring in the existing cheese preparation p...

Method used

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  • Mozzarella cheese and preparation technology thereof
  • Mozzarella cheese and preparation technology thereof
  • Mozzarella cheese and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The present embodiment provides a kind of preparation technology of mozzarella cheese, comprises the following steps:

[0040] (1) Preparation of purple cabbage pigment powder: immerse fresh purple cabbage in the extract solution, the solid-to-liquid ratio of fresh purple cabbage and extract solution is 1g:40mL, and perform ultrasonic extraction, the temperature of ultrasonic extraction is 50°C, the power 26kHz, time is 60min, to obtain the extract, the extract includes edible ethanol and water, the volume ratio of edible ethanol and water is 1.5:8500; the extract is freeze-dried, and the freeze-drying temperature is -23 ℃, the time is 9h, and the purple cabbage pigment powder is prepared;

[0041] (2) Standardized processing of raw milk: Standardized processing of qualified raw milk, the mass ratio of protein to fat in raw milk is 1.1:1;

[0042] (3) Pasteurization, cooling, and filtration: pasteurize, cool, and filter the raw milk in sequence, the pasteurization temp...

Embodiment 2

[0051] The present embodiment provides a kind of preparation technology of mozzarella cheese, comprises the following steps:

[0052] (1) Preparation of purple cabbage pigment powder: immerse fresh purple cabbage in the extract solution, the solid-to-liquid ratio of fresh purple cabbage and extract solution is 1g: 35mL, and perform ultrasonic extraction, the temperature of ultrasonic extraction is 52°C, power 24kHz, time 70min, to obtain the extract, the extract includes edible ethanol and water, the volume ratio of edible ethanol and water is 2:8000; the extract is freeze-dried, and the freeze-drying temperature is -20 ℃, the time is 10h, and the purple cabbage pigment powder is prepared;

[0053] (2) Standardized processing of raw milk: Standardized processing of qualified raw milk, the mass ratio of protein to fat in raw milk is 1.2:1;

[0054] (3) Pasteurization, cooling, and filtration: pasteurize, cool, and filter the raw milk in sequence, the pasteurization temperature...

Embodiment 3

[0063] The present embodiment provides a kind of preparation technology of mozzarella cheese, comprises the following steps:

[0064] (1) Preparation of purple cabbage pigment powder: immerse fresh purple cabbage in the extract solution, the solid-to-liquid ratio of fresh purple cabbage to the extract solution is 1g:45mL, and conduct ultrasonic extraction, the temperature of ultrasonic extraction is 48°C, power 28kHz, time 50min, to obtain the extract, the extract includes edible ethanol and water, the volume ratio of edible ethanol and water is 1:9000; the extract is freeze-dried, and the freeze-drying temperature is -26 ℃, the time is 8h, and the purple cabbage pigment powder is prepared;

[0065] (2) Standardized processing of raw milk: Standardized processing of qualified raw milk, the mass ratio of protein to fat in raw milk is 1.3:1;

[0066] (3) Pasteurization, cooling, and filtration: pasteurize, cool, and filter the raw milk in sequence, the pasteurization temperatur...

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Abstract

The invention discloses mozzarella cheese and a preparation technology thereof. According to the preparation technology, purple cabbage pigment powder is initiatively added to pre-acidified raw milk,besides, according to product characteristics, in the subsequent technology, blanched clots are impregnated in a purple cabbage pigment aqueous solution, anthocyanin in the purple cabbage pigment powder is used for monitoring changes of pH value of whey and the clots, and when the pH value changes, the structure of the anthocyanin changes, so that products generate remarkable color changes, guiding and prompting effects are achieved for producing and processing, and the problem that pH monitoring is time-consuming and labor-consuming in the preparation process of the mozzarella cheese is solved. Besides, in the subsequent technology, the blanched clots are impregnated into the purple cabbage pigment aqueous solution, and a storage technique is combined, so that pink effects of mozzarella cheese finished products can be better maintained, and the problem that the mozzarella cheese appearing in the market at present is single in color (yellowish or milky white) is solved.

Description

technical field [0001] The invention belongs to the technical field of cheese preparation, and in particular relates to mozzarella cheese and a preparation process thereof. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yoghurt. They are all made through the fermentation process and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt. Yogurt is higher, similar to solid food, and therefore richer in nutritional value. [0003] Natural cheese, which is made from milk, is generally prepared by heating the milk to 86 degrees Fahrenheit before adding a lacto-fermentation agent, and adding rennet (rennet) an hour later. When the curds are formed, the curds are cut into small pieces and heated to 100°F to drain the whey. [0004] In the above preparation process, it is necessary to use a pH meter to monitor the pH value during the cheese ...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/032
CPCA23C19/0925A23C19/032
Inventor 刘豪宗学醒闫清泉李志国李玲玉边燕飞王彩霞王乐
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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