A kind of whey cheese and ultra-high pressure processing method thereof

Abstract

The invention discloses an ultra-high pressure treatment method for whey cheese, which comprises the following steps: mixing sweet whey powder and water into a whey solution; subjecting the obtained reconstituted whey liquid to homogenization and pasteurization and then rapidly cooling it The gained sterilization reconstituted whey liquid is initially warmed up to 65~70 ℃, and heat treatment is carried out; Then the reconstituted whey liquid is continuously warmed up to 85~95 ℃ again, and heat treatment is carried out; Reconstitute the whey; after the obtained reconstituted whey is cooled to room temperature, the whey is discharged from the hanging bag and placed in a refrigerator; the obtained curd is soaked in a solution containing sodium alginate, lysozyme, NA 2 ‑EDTA sodium alginate solution, take it out after soaking, place it, dry it, and vacuum-pack it to obtain whey cheese; perform ultra-high pressure treatment on the obtained whey cheese. The invention has the advantages that the protein recovery rate of the obtained whey cheese is significantly improved, the curd is more sufficient, the tissue structure is stable, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a whey cheese and an ultra-high pressure processing method thereof. Background technique [0002] Whey is the main by-product in cheese production. Fresh whey contains almost all the whey protein and lactose in raw milk, and has high utilization value. At present, western developed countries have strong whey recovery level and advanced technology and equipment, which has been transformed into a variety of value-added products, such as whey powder, whey protein concentrate, etc. With the continuous development of the whey industry, more and more whey is widely used in food, feed, medicine and other fields. The production of cheese with whey as raw material can make full use of its nutrients, and the process is simple and the investment equipment is small. , High economic benefits, more in line with the status quo of my country's dairy industry. [0003] The tradi...

AI Technical Summary

Problems solved by technology

The preparation process of whey cheese does not go through the ripening stage. The yield is high, the flavor is soft and light, and it is easier to be accepted by the Chinese people. However, there are also certain defects: the whey is directly placed in a high-temperature environment to heat up quickly, and it is prone to insufficient protein cross-linking and heating. The problem of unevenness leads to poor curdling effect of whey cheese, loose structure, and inability to retain protein well, resulting in a large amount of protein loss and low protein recovery rate; the traditional production process is directly packaged and marketed after the whey is drained, due to The high water content of whey cheese is easily contaminated by mold, yeast and Enterobacteriaceae during storage, resulting in a short shelf life and health risks to consumers; The development and comprehensive utilization are still in their infancy. Most of the whey discharged from domestic cheese production factories is acid whey, and the sweet whey resources used to prepare whey cheese are scarce, which limits the application of whey cheese in the domestic market.

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