Fat-reducing fried fresh cheese and preparation method thereof

Abstract

The invention relates to a preparation method of fat-reducing fried cheese, which comprises the following steps: homogenizing, stirring, sterilizing, curding, putting into a mold to obtain cheese blocks, blanching, pickling and the like, the homogenizing only aims at single cream, and the homogenized single cream is mixed with skimmed milk to obtain fat-reducing milk; citric acid is added to pre-acidify the cow milk before curdling; the blanching refers to static blanching in a compound whey solution. The invention also provides the fat-reducing fried and baked fresh cheese obtained by the preparation method. Compared with commercially available cheese, the fat-reducing fried fresh cheese produced by the invention is low in fat content, high in protein content and soft in texture, the cheese is softened but not melted when heated, the cheese is easily fried until the surface is golden yellow, the milk flavor is strong, and the eating mode of the cheese is enriched.

Description

technical field [0001] The invention relates to the technical field of cheese processing, in particular to a fat-reduced grilled fresh cheese and a preparation method thereof. Background technique [0002] Fresh cheese refers to the cheese that does not need to mature after the raw milk is sterilized, and the starter and rennet are directly added, and the whey is cut and formed. Western countries make more mature cheeses, but mature cheeses mature for a long time, cost a lot, and have complex flavors, such as cheddar and blue cheese. Domestic consumers are not very accepting of their flavors. Compared with mature cheese, the process of fresh cheese is simpler and shorter, and it retains the milk flavor of milk to a great extent, which is more suitable for the taste of Chinese people. [0003] As an important component in cheese, fat is not only the main source of flavor in cheese, but also fills in the casein matrix, reducing mechanical strength and softening texture. Clin...

AI Technical Summary

Problems solved by technology

[0004] Due to the reduction of fat content, reduced-fat cheese will have defects such as hard texture, poor flavor, and low yield. Generally, methods of improving the production process and using fat substitutes are adopted, but the use of fat substitutes will weaken the original flavor of cheese, and even produce peculiar smell; the domestic cheese market is mainly processed cheese, mostly made from mature cheese, with strong flavor, less natural cheese, and a single type of cheese; The length of one month can be more than half a year. The production cost is high and the price is expensive. It is not suitable for most consumers. The processed cheese itself is made by melting other cheeses. It has poor temperature resistance and does not shape after heating, so it is not suitable for Chinese food. "Frying, frying and stewing"; in addition, there are few reduced-fat cheeses in the domestic market. With the improvement of consumers' consumption awareness, they are more and more inclined to reduced-fat foods. The cheese on the market can no longer meet the needs of consumers. Therefore, It is necessary to develop and produce good-quality reduced-fat cheese to satisfy consumers and enrich the cheese market in my country

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