A process for the manufacture of a freeze-dried baby cheese

Abstract

The present application belongs to the technical field of cheese preparation, and particularly relates to a method for preparing freeze-dried infant cheese, which comprises primary ingredient preparation, secondary ingredient preparation, cheese shaping, freeze-drying technology and demolding. The required substances for the primary ingredient preparation include fresh milk, edible bacterial strains and rennet. The required substances for the secondary ingredient preparation include prepared fresh cheese, fruits, trehalose, full-fat milk powder, fructo-oligosaccharides, starch, DHA and nutrients. The present application obtains infant cheese which is rich in edible bacterial strains, high in nutritional ingredients, can convert most of the lactose into lactic acid, reduces the problem of lactose intolerance after the infant consumes the cheese, and meets the eating needs of the infant. Meanwhile, the present application not only enriches the types and hierarchical levels of the taste of the cheese, locks the nutritional ingredients in the cheese product, ensures that the cheese product has good nutritional value, but also guarantees the comprehensiveness and balance of the nutritional substances obtained by the infant after consuming the cheese, ensures the absorption effect, and is suitable for large-scale promotion.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of cheese preparation, and particularly relates to a method for preparing freeze-dried infant cheese. BACKGROUND

[0002] Cheese is a solid or semi-solid product prepared from milk or dairy products, coagulated or partially coagulated by rennet or other appropriate coagulating agents, with or without the addition of fermentation strains, edible salt, food additives, food nutrition enhancers, whey discharge or non-whey discharge, fermentation or non-fermentation, etc.

[0003] With the continuous improvement of people's living standards, the overall dietary intake is gradually rationalized and nutritionized, especially for infants, whose growth and development are more critical. At present, there is a lack of infant edible strain fermented cheese on the market, and the existing cheese products have relatively high colloid-based additives, which is not healthy for infants to eat too much, especially for some cheese containing sodium chloride or potassium chloride and other salts, which tastes too salty, is not suitable for infants to eat, and is not easy to store to a certain extent, has a short shelf life, and cannot better meet the eating needs of infants. Therefore, we provide a method for preparing freeze-dried infant cheese to obtain cheese rich in infant edible strains, high in nutritional ingredients, and capable of converting most lactose into lactic acid, reducing the problem of lactose intolerance after infants eat cheese, easy to absorb, long shelf life, and effectively meeting the eating needs of infants. SUMMARY

[0004] The present application is directed to the technical problem that the existing cheese cannot better meet the eating needs of infants, and provides a freeze-dried infant cheese production method which is reasonable in design, simple in structure, convenient to process, and can obtain cheese rich in infant edible strains, high in nutritional ingredients, and capable of converting most lactose into lactic acid, reducing the problem of lactose intolerance after infants eat cheese, easy to absorb, long shelf life, and meeting the eating needs of infants.

[0005] To achieve the above purpose, the technical scheme adopted by the present application is a freeze-dried infant cheese production method, which comprises primary ingredients, secondary ingredients, cheese molding and freeze-drying technology. The required substances for the primary ingredients include fresh milk, edible strains and rennet, and the following preparation steps are included:

[0006] S1, a certain amount of fresh milk is heated to 75 DEG C, and the temperature is kept for 300s, and then the temperature is reduced to 39 DEG C;

[0007] S2, inoculate edible strains, stir for 10-15 min to uniform state;

[0008] S3, keep the temperature at 39℃ and carry out static fermentation until the acidity of the fermentation reaches 33°-38°, then stop the fermentation;

[0009] S4, after heating the fermentation mixture to 42℃, add 40-80g / ton of rennet and stir evenly;

[0010] S5, keep the temperature at 42℃ and stand for 40 minutes, then remove part of the whey;

[0011] S6, cool down to 2-6℃, post-ripen for 12-24h, and prepare fresh cheese;

[0012] The substances required for the secondary batching include the prepared fresh cheese, fruits, trehalose, whole milk powder, fructo-oligosaccharide, starch, DHA and nutrients, and include the following preparation steps:

[0013] S7, uniformly mix the substances according to the ratio of 60-80% fresh cheese, 5-10% fruits, 5-10% trehalose, 3-10% whole milk powder, 0.5-1% fructo-oligosaccharide, 0.5-1% starch, 0.5-1% DHA and 0.5-1% nutrients, and stand for hydration for 60-90min;

[0014] The cheese forming includes the following preparation steps:

[0015] S8, take the cheese mold and adjust it to the appropriate cheese forming specification, then add the target slurry into it;

[0016] The freeze-drying technology and demolding include the following preparation steps:

[0017] S9, place the cheese mold containing the target slurry in a temperature environment of -40℃ for quick freezing for 20min, then place it in a temperature environment of -20℃ for standing for 6h;

[0018] S10, finally place the target slurry in a freeze-drying chamber at a temperature of -30℃ for deep freezing for 6h, vacuum drying and controlling the vacuum degree in the freeze-drying chamber to be ≤50pa, so that the target slurry is in an environment with a temperature of -45℃ to -50℃ and a cold trap temperature of -50℃, and freeze-drying to obtain infant freeze-dried cheese with a water content of less than 5%;

[0019] S11, demold the infant freeze-dried cheese with the help of the cheese mold, so as to facilitate the smooth development of subsequent cutting, packaging and other processes.

[0020] As a preferred, the edible bacteria species are selected from Lactobacillus rhamnosus GG and Lactobacillus rhamnosus HN001, and the addition amount of each species is 0.001% of the fresh milk.

[0021] As a preferred, the fruits are selected from apples and bananas, etc.

[0022] As preferred, the nutrients include minerals such as calcium, iron, zinc, and vitamins such as vitamin A, vitamin B, etc.

[0023] As preferred, the cheese mold comprises a mold shell, a material containing groove in a semi-cylindrical design is arranged in the mold shell, an adjusting mechanism for preparing different specifications of cheese is arranged on one side of the mold shell, and an ejection mechanism for conveniently taking out the cheese is arranged on the other side of the mold shell, the ejection mechanism comprises a driving component, and a ejection knife matched with the adjusting mechanism is arranged on the output end of the driving component.

[0024] As preferred, the adjusting mechanism comprises a placing shell, a sliding strip in a concave design is arranged in the placing shell, a moving plate is arranged on the sliding strip, an adjusting plate matched with the material containing groove is arranged on one end of the moving plate, a buckling plate for limiting the adjusting plate is arranged on the upper end of the placing shell, a locking mechanism is arranged on the adjusting plate, and the locking mechanism penetrates through the buckling plate and abuts against the sliding strip.

[0025] As preferred, the locking mechanism comprises a shell body bolted with the moving plate, a screw rod is arranged on the upper end of the shell body, a wedge-shaped block is arranged on one side in the shell body, a moving jack is arranged on the other side in the shell body, a wedge-shaped plate is arranged on one end of the moving jack, a top ball is arranged between the wedge-shaped block and the wedge-shaped plate, a telescopic spring is arranged in the moving jack, a top disc is arranged on one end of the telescopic spring, a sleeve is arranged on the outer side of the shell body corresponding to the moving jack, a fixing rod is arranged in the sleeve, and the fixing rod abuts against the top disc, and a key-shaped hole is arranged on the outer periphery of the moving jack corresponding to the fixing rod.

[0026] As preferred, the driving component comprises a supporting block, a rotating plate in a triangular design is arranged on the supporting block, an arc-shaped gear rack is arranged on one side of the rotating plate, a first mounting block is arranged at the upper end corner of the placing shell and the supporting block, a rotating shaft is transversely arranged between the two first mounting blocks, a gear wheel engaged with the arc-shaped gear rack is arranged on one end of the rotating shaft, and a handle is arranged on one end of the supporting block.

[0027] As preferred, a second mounting block is arranged on the upper end of the adjusting plate, the ejection knife is transversely arranged between the first mounting block and the second mounting block, a rotating sleeve is arranged in the first mounting block and the second mounting block, the ejection knife comprises a mounting rod matched with the rotating sleeve, a hole-shaped strip is arranged on the outer periphery of the mounting rod, a slice in a concave design is arranged between the two mounting rods, and the corners of the slice are chamfered at right angles.

[0028] Compared with the prior art, the application has the advantages and positive effects that,

[0029] 1. The application provides a freeze-dried infant cheese production method. BRIEF DESCRIPTION OF DRAWINGS

[0030] In order to more clearly illustrate the technical solutions of the embodiments of the application, the following will briefly introduce the drawings needed to be used in the embodiment description. Obviously, the drawings in the following description are some embodiments of the application, and other drawings can also be obtained by those skilled in the art without any creative labor based on these drawings.

[0031] Figure 1 It is a flowchart of the freeze-dried infant cheese production method.

[0032] Figure 2 It is a structural schematic diagram of the cheese mold provided by the application.

[0033] Figure 3 It is a partial internal structure schematic diagram of the cheese mold from another perspective.

[0034] Figure 4 It is a partial internal structure cross-sectional front view of the driving component.

[0035] Figure 5 It is a partial internal structure cross-sectional side view of the cheese mold.

[0036] Figure 6 It is a structural schematic diagram of the locking mechanism.

[0037] Figure 7 It is a cross-sectional internal structure schematic diagram of the locking mechanism in a stationary state.

[0038] Figure 8 It is a cross-sectional internal structure schematic diagram of the locking mechanism in a clamping state.

[0039] Figure 9 It is a structural schematic diagram of the demolding knife.

[0040] In the above drawings, 1, mold shell; 1a, material containing groove; 2, demolding knife; 21, mounting rod; 211, hole-shaped strip; 22, slice; 3, placing shell; 4, sliding bar; 5, moving plate; 51, adjusting plate; 511, second mounting block; 6, buckling plate; 7, locking mechanism; 71, shell; 711, sleeve; 72, screw rod; 73, wedge-shaped block; 74, moving ejector rod; 741, wedge-shaped plate; 742, key-shaped hole; 75, top ball; 76, extension spring; 77, top disc; 78, fixed rod; 8, supporting block; 9, rotating plate; 91, arc-shaped rack; 10, first mounting block; 11, rotating shaft; 111, gear; 12, handle; 13, rotating sleeve. DETAILED DESCRIPTION

[0041] In order to enable a more clear understanding of the above-mentioned objects, features and advantages of the present application, the present application will be further described below with reference to the drawings and embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0042] In the following description, a large number of specific details are set forth in order to facilitate a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and therefore the present application is not limited to the specific embodiments disclosed in the following description.

[0043] As shown in the embodiments, a method for preparing a freeze-dried infant cheese includes primary ingredients, secondary ingredients, cheese molding and freeze-drying technology, the required substances of the primary ingredients include fresh milk, edible bacterial strains and rennet, and the following preparation steps are included: Figure 1

[0044] S1, a certain amount of fresh milk is heated to 75℃, and the temperature is maintained for 300s, and then the temperature is reduced to 39℃;

[0045] S2, inoculate edible bacterial strains, and stir for 10-15min to a uniform state;

[0046] S3, maintain the temperature of 39℃ for static fermentation, and stop fermentation after the acidity of the fermented mixture reaches 33°-38°;

[0047] S4, after heating the fermented mixture to 42℃, add 40-80g / ton of rennet and stir evenly;

[0048] S5, after maintaining the temperature of 42℃ for 40min, remove part of the whey;

[0049] S6, cool to 2-6℃, and post-ripen for 12-24h to prepare fresh cheese;

[0050] Specifically, for the added edible bacterial strains, in combination with the subsequent fermentation preparation process, most of the lactose in the cheese target slurry can be converted into lactic acid, reducing the problem of lactose intolerance after being eaten by infants; that is, the fresh cheese rich in infant edible probiotic bacterial strains after fermentation by primary ingredients makes up for the lack of infant edible bacterial strain cheese in the current market, provides more choices for infant cheese, and meets the purchase demand of people;

[0051] The required substances of the secondary ingredients include the prepared fresh cheese, fruits, trehalose, whole milk powder, fructooligosaccharide, starch, DHA and nutrients, and the following preparation steps are included:

[0052] ​S7, each substance is uniformly mixed according to the proportion of 60-80% fresh cheese, 5-10% fruit, 5-10% trehalose, 3-10% full-fat milk powder, 0.5-1% fructooligosaccharide, 0.5-1% starch, 0.5-1% DHA and 0.5-1% nutrients, and hydrated for 60-90 min;

[0053] Specifically described: for the added fruits, it can enrich the content of vitamins contained in the cheese product, and different types of cheese can be provided by adding different types of fruits, people's choice is more extensive, and different needs are met; for the added starch component, it plays a thickening role to a certain extent, ensures the effective forming of the cheese target slurry, and saves the preparation time; that is, after the second ingredient is prepared, the nutritional ingredients of the cheese target slurry are further improved, the cheese types are rich, the taste is crisp and loose, easy to absorb, meets the acquisition of various nutrients in the growth and development process of infants and young children, and to a certain extent, reduces the addition of additives such as colloidal thickening agent, ensures food safety, and ensures the healthy growth of infants and young children;

[0054] The cheese forming includes the following preparation steps:

[0055] S8, take the cheese mold and adjust the cheese mold to the appropriate cheese forming specification, then add the target slurry into it;

[0056] Specifically described: according to the forming specification of the cheese product to be processed, the size of the cheese mold during use is adjusted to meet different use requirements in the forming preparation process, which provides convenience for the subsequent production and processing process in the factory, that is, the cheese mold not only bears the target slurry for realizing the preparation and forming of the cheese product, but also is convenient for people to freely adjust according to different cheese forming specifications to meet different production and processing use requirements;

[0057] The freeze-drying technology includes the following preparation steps:

[0058] S9, place the cheese mold containing the target slurry in a temperature environment of-40℃ for quick freezing for 20 min, and then place it in a temperature environment of-20℃ for 6 h;

[0059] S10, finally, place the target slurry into a freeze-drying bin at a temperature of-30℃ for deep freezing for 6 h, vacuum drying and controlling the vacuum degree in the freeze-drying bin to be ≤50 pa, so that the target slurry is in an environment with a temperature of-45℃ to-50℃ and a cold trap temperature of-50℃, and freeze-drying to obtain infant freeze-dried cheese with a water content of less than 5%;

[0060] S11, use the cheese mold to demold the infant freeze-dried cheese, which is convenient for the smooth development of subsequent cutting, packaging and other processes;

[0061] Specifically, the target slurry is treated by freeze-drying technology, which can effectively lock the nutritional ingredients in the cheese product, and the content of the nutritional ingredients can reach more than 95%, so as to ensure that the cheese product has good nutritional value, and further provide a prerequisite for better absorption of nutrients by the infant after eating the cheese product, and meet the growth and development needs of the infant.

[0062] In order to effectively provide a cheese product fermented by edible bacterial strains for infants, the edible bacterial strains are Lactobacillus rhamnosus GG and Lactobacillus rhamnosus HN001, and the addition amount of each strain is 0.001% of fresh milk. Specifically, the addition of the above-mentioned strains can make the cheese contain live edible bacterial strains for infants, and the content of the live edible bacterial strains can reach 108 CFU / 100g. The cheese has good immune-enhancing performance, can inhibit the growth of harmful bacteria, and thus promotes beneficial bacteria, thereby providing a convenient condition for the body regulation. After fermentation, the cheese can effectively convert most of the lactose into lactic acid, thereby providing a good solution to the problem of lactose intolerance of infants after eating the cheese, and further ensuring the safety of the cheese during eating.

[0063] In order to effectively enrich the types and eating taste of the cheese product, fruits such as apples and bananas are selected. Of course, the types of fruits provided for people to choose are diversified, and are not limited to the fruits provided in the embodiment. In addition, the addition method of the fruits includes but is not limited to the addition in the form of fruit pulp or the addition in the form of jam. For the addition in the form of fruit pulp, the taste level of the cheese is relatively increased. For the addition in the form of jam, the uniformity of the target slurry during the mixing and preparation process can be ensured, thereby facilitating the absorption of nutrients.

[0064] In order to ensure the comprehensiveness of the nutritional ingredients in the cheese product, the selected nutrients include minerals such as calcium, iron and zinc, and vitamins such as vitamin A and vitamin B. The addition of the minerals can provide the infant with the mineral elements required for growth and development, and the addition of the vitamins can provide the infant with the vitamin elements required for growth and development. The above-mentioned nutrients not only meet the normal needs of the infant's body nutrition, but also promote normal biochemical metabolism of the body. Therefore, the comprehensiveness and balance of the nutrients obtained by the infant after eating the cheese are ensured, and the absorption is promoted.

[0065] As Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Figure 9As shown, the cheese forming process provides a cheese mold, specifically: the cheese mold includes a mold shell 1, a half-cylinder-shaped material holding groove 1a is formed in the mold shell 1, which is used to realize the bearing of the target slurry, provides convenience for cheese forming, and the cheese prepared by the material holding groove 1a provides convenience for subsequent packaging and transportation to a certain extent, and has good use effect; One side of the mold shell 1 is provided with an adjusting mechanism for preparing different specifications of cheese, which provides a prerequisite for people to prepare different specifications of cheese, and has strong functional use; The other side of the mold shell 1 is provided with an ejection mechanism for conveniently taking out the cheese, the ejection mechanism includes a driving part, the output end of the driving part is provided with an ejection knife 2 which is used in cooperation with the adjusting mechanism, wherein the driving part provides convenience for people to exert the force of cheese demolding, and the ejection knife 2 provides a prerequisite for demolding the cheese from the mold shell 1, and has strong practical function.

[0066] In order to realize the preparation of different specifications of cheese, the adjusting mechanism includes a placing shell 3, a concave-shaped sliding strip 4 is arranged in the placing shell 3, which on the one hand limits the movement adjustment process of the moving plate 5, and on the other hand guarantees the smoothness of the moving plate 5 in the operation process, further, the sliding strip 4 is provided with the moving plate 5, one end of the moving plate 5 is provided with an adjusting plate 51 which is matched with the material holding groove 1a, the upper end of the placing shell 3 is provided with a buckling plate 6 which limits the adjusting plate 51, the adjusting plate 51 is provided with a locking mechanism 7 which penetrates the buckling plate 6 and abuts against the sliding strip 4, and the specific description is that: the buckling plate 6 and the placing shell 3 are installed in a buckle connection mode, which is simple and convenient to operate, saves installation time, on the one hand guarantees the integrity of the equipment components, and on the other hand also limits the running adjustment of the moving plate 5, prevents it from deviating or separating, for the locking mechanism 7, on the one hand, it plays a role in locking the position, and on the other hand, it promotes the movement of the moving plate 5 in the placing shell 3 by exerting force, which has strong functional use.

[0067] In order to effectively complete the locking of the position of the moving plate 5 and the adjusting plate 51, prevent the deviation and affect the forming quality of the cheese, the locking mechanism 7 comprises a shell 71 bolted with the moving plate 5, the upper end of the shell 71 is provided with a screw rod 72, one side of the shell 71 is provided with a wedge block 73, the other side of the shell 71 is provided with a moving top rod 74, one end of the moving top rod 74 is provided with a wedge plate 741, a top ball 75 is arranged between the wedge block 73 and the wedge plate 741, a telescopic spring 76 is arranged in the moving top rod 74, one end of the telescopic spring 76 is provided with a top disc 77, which can move relative to the inside of the moving top rod 74, the outside of the shell 71 corresponding to the moving top rod 74 is provided with a sleeve 711, the sleeve 711 is provided with a fixed rod 78, and the top disc 77 abuts against the fixed rod 78, the moving top rod 74 is provided with a key-shaped hole 742 corresponding to the fixed rod 78, and the specific description is as follows: after the position of the moving plate 5 and the adjusting plate 51 is adjusted, the screw rod 72 is screwed downward, and the lower end abuts against the top ball 75, with the falling of the top ball 75 and the cooperation of the wedge block 73 and the wedge plate 741, the moving top rod 74 is driven to move outward, the cooperation between the key-shaped groove and the fixed rod 78 effectively limits the moving direction, ensures the smoothness in the operation process, and further, the top disc 77 is stationary relative to the fixed rod 78 and moves relative to the inside of the moving top rod 74, and cooperates with the wedge plate 741 to realize the compression of the telescopic spring 76, which provides effective force for the resetting of the locking mechanism 7, until the outer end of the moving top rod 74 effectively abuts against the inside of the slide bar 4, at this time, the locking action is completed, which provides a convenient condition for the subsequent cheese forming. Of course, considering the functional use of the locking mechanism 7, the whole composed of the moving top rod 74, the sleeve 711 and the telescopic spring 76 can be established in two groups about the shell 71, so that the locking mechanism 7 can effectively abut against the slide bar 4, guaranteeing the stability of the position of the adjusting mechanism and meeting the use requirement.

[0068] In order to effectively meet the use requirements, ensure the effective realization of the demolding action, the driving part includes a support block 8, which is provided with a triangular rotating plate 9, and a puller (not shown in the figure) is arranged at the corner of the outer side of the rotating plate 9, so that the rotating plate 9 can rotate relative to the support block 8, and then act on the rotating shaft 11 to drive the demolding knife 2 to complete the corresponding demolding work. It needs to be further explained that: for the connection between the rotating plate 9 and the support block 8, a circular groove (not shown in the figure) is formed in the support block 8, and a positioning rod (not shown in the figure) is arranged in the circular groove and sleeved with the rotating plate 9. A torsional spring (not shown in the figure) is arranged on the outer periphery of the positioning rod, wherein the two ends of the torsional spring are respectively connected with the support block 8 and the rotating plate 9, which can make the rotating plate 9 have good reset performance, that is, when the demolding mechanism is not used, the demolding knife 2 is above the mold shell 1 or at the corner of one side of the mold shell 1, which avoids affecting the shape of the cheese. In addition, a connecting rod (not shown in the figure) is arranged in the rotating plate 9 for stably connecting the rotating plate 9 with the positioning rod, which limits the position of the rotating plate 9 to ensure the smoothness of the subsequent rotating process of the rotating plate 9, and has strong functional use. One side of the rotating plate 9 is provided with an arc-shaped rack 91, the upper end corner of the placing shell 3 and the support block 8 is provided with a first mounting block 10, and the rotating shaft 11 is transversely arranged between the two first mounting blocks 10. One end of the rotating shaft 11 is provided with a gear 111 engaged with the arc-shaped rack 91, and one end of the support block 8 is provided with a handle 12. Specifically, the handle 12 provides convenience for people to provide a force point. When the demolding action is carried out, people hold the handle 12 and exert force on the puller, the rotating plate 9 rotates relative to the support block 8, the arc-shaped rack 91 and the gear 111 are engaged, the power is effectively transmitted, and the rotating shaft 11 is acted on, thereby driving the demolding knife 2 to complete the demolding of the cheese, providing convenient conditions for the effective development of subsequent production and processing work, saving time cost and improving work progress.

[0069] In order to ensure the stability of the demolding knife 2, the upper end of the adjusting plate 51 is provided with a second mounting block 511, the demolding knife 2 is arranged transversely between the first mounting block 10 and the second mounting block 511, the first mounting block 10 and the second mounting block 511 are provided with rotating sleeves 13, the demolding knife 2 comprises mounting rods 21 matched with the rotating sleeves 13, the outer periphery of the mounting rod 21 is provided with a hole-shaped strip 211, a concave-shaped cutting piece 22 is arranged between the two mounting rods 21, the corners of the cutting piece 22 are chamfered at right angles, and the specific description is as follows: considering that the second mounting block 511 will move freely with the adjusting plate 51, for the demolding knife 2 used, people can prepare according to different forming specifications of cheese to ensure the effective completion of the demolding work, for the hole-shaped strip 211, a hole-shaped groove (not shown in the figure) is arranged in the rotating sleeve 13 corresponding to the hole-shaped strip 211, which is matched and connected with the hole-shaped strip 211, so that the demolding knife 2 can be stably connected with the cheese mold, ensuring the stability in the subsequent use process and improving the work progress; for the cutting piece 22, a relatively thin hard piece is selected, the material can be selected from stainless steel, hard plastic and the like, and it needs to ensure that it meets the food-grade safety use, avoids the pollution of cheese products, and the corners chamfered at right angles can effectively demold the cheese in the cheese mold, ensuring the integrity of the cheese demolding, and it needs to be further explained that the demolding knife 2 is arranged at a position corresponding to the center of the material containing groove 1a, so that the demolding knife 2 can effectively rotate along the inner side wall of the mold shell 1 during operation, ensuring the thoroughness of cheese demolding and improving the work progress.

[0070] The above is only a preferred embodiment of the present application, and is not intended to limit the present application in other forms. Any skilled person in the art can modify or change the above disclosed technical content to equivalent embodiments applied to other fields, but any simple modification, equivalent change and modification made on the basis of the technical essence of the present application to the above embodiments still belongs to the protection scope of the present application.

Claims

1. A process for the manufacture of a freeze-dried baby cheese, characterized in that, Including primary ingredients, secondary ingredients, cheese forming and freeze-drying technology and demolding, the required substances of the primary ingredients include fresh milk, edible strains and rennet, and the following preparation steps are included: S1, take a certain amount of fresh milk heated to 75℃, and keep the temperature for 300s, then reduce the temperature to 39℃; S2, inoculate the edible strain, stir for 10-15min to uniform state; S3, keep the temperature of 39℃ for static fermentation, until the acidity of the fermented mixture reaches 33°T~38°T, then stop fermentation; S4, after heating the fermented mixture to 42℃, add 40-80g / ton of rennet and stir evenly; S5, keep the temperature of 42℃ for 40min, then remove part of the whey; S6, cool to 2-6℃, post-ripen for 12-24h, and prepare fresh cheese; The required substances of the secondary ingredients include the prepared fresh cheese, fruits, trehalose, whole milk powder, fructooligosaccharide, starch, DHA and nutrients, the nutrients include minerals such as calcium, iron and zinc, and vitamins such as vitamin A and vitamin B, and the following preparation steps are included: S7, each substance is uniformly mixed according to the ratio of 60-80% fresh cheese, 5-10% fruit, 5-10% trehalose, 3-10% whole milk powder, 0.5-1% fructooligosaccharide, 0.5-1% starch, 0.5-1% DHA and 0.5-1% nutrients, and hydrate for 60-90min; The cheese forming includes the following preparation steps: S8, take the cheese mold and adjust it to the appropriate cheese forming specification, then add the target slurry into it; The freeze-drying technology and demolding include the following preparation steps: S9, place the cheese mold containing the target slurry in a temperature environment of-40℃ for quick freezing for 20min, then place it in a temperature environment of-20℃ for 6h; S10, finally, place the target slurry in a freeze-drying chamber at a temperature of-30℃ for deep freezing for 6h, vacuum drying and controlling the vacuum degree in the freeze-drying chamber to be ≤50pa, so that the target slurry is in an environment with a temperature of-45℃~-50℃ and a cold trap temperature of-50℃, freeze-dried to obtain infant freeze-dried cheese with a water content of less than 5%; S11, use the cheese mold to demold the infant freeze-dried cheese, which is convenient for the smooth development of subsequent cutting, packaging and other processes; The cheese mold comprises a mold shell, a material containing groove in a semi-cylindrical design is arranged in the mold shell, an adjusting mechanism for preparing different specifications of cheese is arranged on one side of the mold shell, a demolding mechanism for conveniently taking out cheese is arranged on the other side of the mold shell, the demolding mechanism comprises a driving component, a demolding cutter cooperating with the adjusting mechanism is arranged on the output end of the driving component, the adjusting mechanism comprises a placing shell, a slide in a concave design is arranged in the placing shell, a moving plate is arranged on the slide, an adjusting plate cooperating with the material containing groove is arranged on one end of the moving plate, a buckling plate limiting the adjusting plate is arranged on the upper end of the placing shell, a locking mechanism is arranged on the adjusting plate and penetrates through the buckling plate and abuts against the slide, the driving component comprises a supporting block, a rotating plate in a triangular design is arranged on the supporting block, an arc-shaped gear rack is arranged on one side of the rotating plate, first mounting blocks are arranged at the upper end corners of the placing shell and the supporting block, a rotating shaft is transversely arranged between the two first mounting blocks, a gear meshing with the arc-shaped gear rack is arranged on the outer periphery of one end of the rotating shaft, a handle is arranged on one end of the supporting block, the locking mechanism comprises a shell bolt-connected with the moving plate, a screw rod is arranged on the upper end of the shell, a wedge-shaped block is arranged on one side in the shell, a moving jack is arranged on the other side in the shell, a wedge-shaped plate is arranged on one end of the moving jack, a top ball is arranged between the wedge-shaped block and the wedge-shaped plate, a telescopic spring is arranged in the moving jack, a top disc is arranged on one end of the telescopic spring, a sleeve is arranged on the outer side of the shell corresponding to the moving jack, a fixing rod is arranged in the sleeve and abuts against the top disc, a key-shaped hole is arranged on the outer periphery of the moving jack corresponding to the fixing rod.

2. A process for the preparation of a freeze-dried baby cheese according to claim 1, characterized in that, The edible fungi species are Lactobacillus rhamnosus GG and Lactobacillus rhamnosus HN001, and the adding amount of each species is 0.001% of fresh milk.

3. A process for the manufacture of a freeze-dried baby cheese according to claim 2, characterized in that, The fruits are selected from apples and bananas.

4. The process for making a freeze-dried baby cheese according to claim 1, characterized in that, A second mounting block is arranged on the upper end of the adjusting plate, the demolding cutter is transversely arranged between the first mounting block and the second mounting block, rotating sleeves are arranged in the first mounting block and the second mounting block, the demolding cutter comprises mounting rods cooperating with the rotating sleeves, hole-shaped strips are arranged on the outer periphery of the mounting rods, and a concave-shaped slice is arranged between the two mounting rods. A second mounting block is arranged on the upper end of the adjusting plate, the demolding cutter is transversely arranged between the first mounting block and the second mounting block, rotating sleeves are arranged in the first mounting block and the second mounting block, the demolding cutter comprises mounting rods cooperating with the rotating sleeves, hole-shaped strips are arranged on the outer periphery of the mounting rods, and a concave-shaped slice is arranged between the two mounting rods.

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