Preparation method and storage method of concentrated dried milk cake

Abstract

The invention provides a preparation method and a storage method of concentrated dried milk cakes. The preparation method of the concentrated milk cake comprises the following steps: heating and sterilizing concentrated milk, cooling, adding a leavening agent and calcium chloride, fermenting, monitoring the pH value, and stopping fermentation when the pH value reaches 4.4-5.2 to obtain fermented milk; heating and curdling the lower-layer fermented milk; wherein the concentration of calcium chloride in the to-be-fermented milk is 0.04-0.1 g / L, and the curdling temperature is 40-80 DEG C. Under the conditions, the actual yield and corrected yield of the concentrated dried milk cake are remarkably high, and the concentrated dried milk cake is white and glossy in color, smooth in surface, free of granular sensation and high in elasticity and hardness, but conforms to the aesthetic appreciation of consumers, has rich milk flavor and light sour taste when being eaten, and has a good taste. In addition, the concentrated dried milk cake also belongs to a high-protein zero-fat low-lactose dairy product, and is suitable for fat-reducing people and lactose-intolerant people to eat.

Description

technical field [0001] The invention relates to the technical field of milk tofu preparation, in particular to a preparation method and a storage method of concentrated milk tofu. Background technique [0002] Milk tofu, called 'hurood' in Mongolian, is a type of cheese. The color of milk food is white, which symbolizes purity. The Mongolian people respect white and regard milk as a noble and auspicious thing, so they call it white food. The fresh cow, sheep or horse milk is naturally fermented, curdled and whey, and finally pressed on a wooden mold engraved with various patterns and patterns until it becomes a translucent and glossy artwork. Milk tofu is rich in nutrients and is a low-fat and high-protein fermented dairy product, mainly casein. Fat can be decomposed into unsaturated fatty acids, which is beneficial to lower serum cholesterol and prevent cardiovascular disease. The ancient Mongolians usually soaked milk tofu in milk tea, soaked it softly before eating it;...

AI Technical Summary

Problems solved by technology

Since milk tofu is mostly a household product, there are several problems: 1. The quality of the raw milk used is not good: animals eat feed with pesticide residues, cows suffer from mastitis and still collect milk, and milking is not standardized, etc. affect the safety of raw milk

2. Natural fermentation of mixed strains: use the microorganisms in the raw milk itself and the microorganisms in the environment to ferment together, but due to the complex and uncertain types of strains, the fermentation cycle is uncontrollable, and there are differences between different batches of milk tofu

3. Imperfect processing technology: Small workshop production generally has no fixed parameters, such as the judgment of the fermentation end point, the determination of the whey discharge temperature, and the quality standard of the final product, which will affect its subsequent development

Nowadays, milk tofu on the market is mostly packaged in vacuum freezer packaging. Although it can prolong its shelf life, as the freezing time prolongs, ice crystals of various shapes and sizes will damage its internal structure, and it is prone to nutrient loss during the thawing process. And texture properties decline, eventually leading to shortcomings such as poor taste, which seriously limits the development of industrialization

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