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Chinese flavor cheese producing process

A processing method and cheese technology, applied in the field of cheese processing, to achieve the effect of enriching processing technology and flavor, and facilitating industrial production

Inactive Publication Date: 2007-06-27
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no process and formula for producing Chinese-style cheese that conforms to Chinese flavor and nutritional characteristics and consumption habits by combining China's unique fermented bean curd production bacteria, Chinese seasonings and soy milk with traditional cheese processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The processing technology of the Chinese-style soft cheese of the present invention:

[0033] Standardization of fresh cow, goat milk and soy milk → sterilization → cooling → add starter → add calcium chloride → mature → add rennet → curd → cut → remove whey → milk curd → add salt and other Chinese flavor seasonings →Into mold forming→spray camembert cheese mold and fermented bean curd fungus→fermentation→finished product→preservation

[0034] The processing method of Chinese-style soft cheese of the present invention includes the following steps:

[0035] (1) Sterilize the standardized 80kg cow and goat milk at 75°C for 15min, add 20kg of sterilized soymilk boiled for 20min, cool to 32°C, add 1.2kg starter and 0.015kg calcium chloride, and mature for 1.5h.

[0036] (2) Dilute 10 g of rennet and stir and add to form a curd, cut and remove the whey to obtain 30 kg of milk curd.

[0037] (3) Add 0.3kg salt and 0.1kg chili sauce, 0.05kg fermented bean curd, 0.05kg pepper powde...

Embodiment 2

[0046] The processing method of Chinese-style soft cheese of the present invention includes the following steps:

[0047] (1) Sterilize the standardized 80kg of cow and goat milk at 75°C for 15 minutes, add 20kg of sterilized soy milk, cool to 32°C, add 1.5kg of starter and 0.015kg of calcium chloride, and mature for 1.5h. (2) After diluting 16 g of rennet, stirring and adding to form a curd, cutting and removing the whey to obtain 20 kg of curd.

[0048] (3) Add 0.2kg salt, 0.1k five-spice powder, 0.5kg minced pork, 0.01kg minced spinach, and stir gently;

[0049] (4) The semi-finished cheese product is obtained after molding into the model. Spray 400g P.roqueforti and 100g fermented bean curd fungi on the surface of the semi-finished cheese product, and cultivate it in a culture room at a temperature of 5°C and a relative humidity of 95% for 4 weeks until the surface of the semi-finished cheese product grows uniform The white mold obtains the Chinese-style soft cheese of the pre...

Embodiment 3

[0051] The processing method of Chinese-style soft cheese of the present invention includes the following steps:

[0052] (1) Sterilize the standardized 80kg of cow and goat milk at 75°C for 15 minutes, add 20kg of sterilized soy milk, cool to 32°C, add 1.5kg of starter and 0.015kg of calcium chloride, and mature for 1.5h.

[0053] (2) Dilute 6 g of rennet (the amount of which depends on the enzyme activity), stir and add to form a curd, cut and remove the whey to obtain 20 kg of milk curd.

[0054] (3) Add 0.2kg of salt, 0.01kgx cumin powder, 0.02kg of cumin, 0.01kg of chopped green onion leaves, and stir gently;

[0055] (4) The semi-finished cheese is obtained after molding into the model. Spray 800g of Geotrichumcandidum and Penicillium caseicolum and 2g of fermented bean curd fungi on the surface of the semi-finished cheese. Incubate for 8 weeks in an incubation room at a temperature of 15℃ and a relative humidity of 90% until the surface of the semi-finished cheese grows eve...

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PUM

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Abstract

The present invention belongs to the field of milk product producing technology, and is especially Chinese flavor cheese producing process. The Chinese flavor cheese producing process has the materials including cow milk or goat milk, bean milk, lactic acid bacteria, camembert cheese mold and Chinese flavor seasoning, and produces Chinese flavor soft cheese, Chinese flavor hard cheese, Chinese flavor reformed cheese, Chinese flavor cheese food and Chinese flavor cheese seasoning through one basically conventional cheese producing process. The Chinese flavor cheese products are suitable for Chinese consumer and foreign consumer favorable to Chinese flavor food.

Description

Technical field [0001] The invention relates to a method for processing cheese, in particular to a method for processing Chinese-style cheese that meets the taste of Chinese people. Background technique [0002] Cheese refers to a type of dairy product made by adding proper amount of starter and / or acid or chymosin to milk to coagulate milk protein and exclude whey. The specific processing technology is: standardize, sterilize and cool raw cow and sheep milk; add starter, calcium chloride, color, and rennet to make curd; then cut and discharge the whey to obtain curd Block; form, press, salt, and mature. Among them, the "standardization of raw milk" is to make the product meet the requirements, and the content of fat and non-fat dry matter in dairy products is required to maintain a certain ratio. However, the content of fat and non-fat dry matter in raw milk varies greatly depending on factors such as dairy cow breeds, regions, seasons, and feeding management. Therefore, the rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/064A23C19/093A23C19/08
Inventor 蒋爱民杨公明
Owner SOUTH CHINA AGRI UNIV
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