Coagulated cheese product and preparation method thereof

Abstract

The invention provides a cheese product which comprises the following components in percentage by mass: 5-7% of white granulated sugar; 0.002% to 0.005% of lactococcus lactis diacetyl subspecies and leuconostoc mesenteroides; 0.01 to 0.02 percent of geotrichum candidum; 0-0.3% of a stabilizer; the rest component is raw milk; wherein the ratio of the lactococcus lactis diacetyl subspecies to the leuconostoc mesenteroides is 1: 1; the invention also provides a preparation method of the cheese product. According to the invention, the cheese fermented by unconventional beneficial strains is produced, and fermented dairy products with different flavors and effects are brought by different leavening agents and different production processes.

Description

Technical Field

[0001] The invention relates to the technical field of dairy products, in particular to a curd product and a preparation method thereof. Background Art

[0002] As people's living standards improve, the nutrition and health benefits of dairy products are recognized and accepted by more and more consumers, and the demand for dairy products is also increasing, especially fermented dairy products, which are loved by more and more consumers because they produce more substances beneficial to human health and have a sweet and sour taste during the fermentation process. With different fermentation strains and fermentation methods, fermented dairy products contain different metabolites and the corresponding health benefits they bring.

[0003] The types of fermented milk in China are relatively simple, and the fermentation agents are all Lactobacillus bulgaricus and Streptococcus thermophilus. The remaining strains are added in very small amounts as probiotics. Even if the amount added is sufficient, it is difficult for them to grow due to the influence of the main fermentation agent. Therefore, the flavors of domestic fermented milk products that do not use flavors are generally consistent, and the metabolites they contain are basically brought about by the fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus. Summary of the invention

[0004] In view of the shortcomings of the prior art described above, the object of the present invention is to provide a curd product and a preparation method thereof, so as to solve the problems that the prior art uses Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents for fermented milk, resulting in a single product flavor, relatively consistent nutritional metabolites and high product similarity.

[0005] To achieve the above-mentioned object and other related objects, the present invention provides a curd product, which comprises the following components by mass percentage:

[0006] White sugar 5-7%;

[0007] Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides 0.002-0.005%;

[0008] Geotrichum candidum 0.01-0.02%;

[0009] Stabilizer 0~0.3%;

[0010] The remaining components are raw cow's milk;

[0011] Among them, the ratio of Lactococcus lactis diacetyl subspecies and Leuconostoc mesenteroides was 1 to 1.5:1.

[0012] The present invention also provides a method for preparing the above-mentioned curd cheese product, comprising the following steps:

[0013] (1) Heat the raw milk, add sugar and stabilizer, mix until the powder is fully dissolved, and sterilize;

[0014] (2) cooling the sterilized material obtained in step (1), adding it into a first fermentation tank, adding Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides, mixing them evenly, and fermenting them at a temperature to obtain curd;

[0015] (3) The curd obtained in step (2) is turned over and cooled, and then added into a second fermentation tank. Geotrichum candidum is added during the process of adding the curd into the second fermentation tank. The curd is kept warm for fermentation. The fermentation is terminated when the pH value is 4.6 to 4.8, and the curd is cooled, filled, and stored in a cold storage.

[0016] As described above, the curd cheese product and the preparation method thereof of the present invention have the following beneficial effects:

[0017] The curd product of the present invention is fermented with unconventional beneficial bacteria Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides on raw cow milk. Different fermentation bacteria bring different flavors and textures to the product, as well as different metabolites and their health benefits; the fermentation combination of mesophilic lactic acid bacteria and molds realizes the innovation of existing fermented milk products and meets the needs of different consumers for diverse fermented products. DETAILED DESCRIPTION

[0018] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0019] In addition, it should be understood that one or more method steps mentioned in the present invention do not exclude the existence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise specified; it should also be understood that the combination connection relationship between one or more devices / apparatuses mentioned in the present invention does not exclude the existence of other devices / apparatuses before or after the combination device / apparatus or the insertion of other devices / apparatuses between these explicitly mentioned two devices / apparatuses, unless otherwise specified. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or the scope of the present invention. Changes or adjustments in their relative relationships should also be regarded as the scope of the present invention without substantially changing the technical content.

[0020] The first aspect of the present invention provides a curd product, which comprises the following components by mass percentage:

[0021] White sugar 5-7%, 5-5.5%, 5.5-6%, 6-6.5% or 6.5-7%;

[0022] Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides 0.002-0.005%, 0.002-0.003%, 0.003-0.004% or 0.004-0.005%;

[0023] Geotrichum candidum 0.01-0.02%, 0.01-0.012%, 0.012-0.014%, 0.014-0.016%, 0.016-0.018% or 0.018-0.02%;

[0024] Stabilizer 0-0.3%, 0-0.05%, 0.05-0.1%, 0.1-0.15%, 0.15-0.2%, 0.2-0.25% or 0.25-0.3%;

[0025] The remaining components are raw cow's milk;

[0026] Among them, the ratio of Lactococcus lactis diacetyl subspecies and Leuconostoc mesenteroides is 1-1.5:1, 1-1.1:1, 1.1-1.2:1, 1.2-1.3:1, 1.3-1.4:1 or 1.4-1.5:1.

[0027] In the curd cheese product of the present invention, the stabilizer is selected from one or more of pectin, gelatin and deformed starch.

[0028] In the curd cheese product of the present invention, the raw cow's milk is fresh cow's milk with a protein content of not less than 3.1%, a fat content of not less than 3.9%, and a total colony count of less than 5000 CFU / mL.

[0029] A second aspect of the present invention provides a method for preparing the above-mentioned curd cheese product, comprising the following steps:

[0030] (1) Heat the raw milk, add sugar and stabilizer, mix until the powder is fully dissolved, and sterilize;

[0031] (2) cooling the sterilized material obtained in step (1), adding it into a first fermentation tank, adding Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides, mixing them evenly, and fermenting them at a temperature to obtain curd;

[0032] (3) The curd obtained in step (2) is turned over and cooled, and then added into a second fermentation tank. Geotrichum candidum is added during the process of adding the curd into the second fermentation tank. The curd is kept warm for fermentation. The fermentation is terminated when the pH value is 4.6 to 4.8, and the curd is cooled, filled, and stored in a cold storage.

[0033] Among them, the addition of Geotrichum candidum can consume lactic acid in the curd by metabolism, thereby reducing the acidity of the product.

[0034] In the preparation method of the present invention, in step (1), the mixing is stirring mixing, and the stirring time is 15 to 20 minutes, for example, 15 to 16 minutes, 16 to 17 minutes, 17 to 18 minutes, 18 to 19 minutes or 19 to 20 minutes.

[0035] In the preparation method of the present invention, in step (1), the raw milk is heated to 50-55°C, for example, 50-51°C, 51-53°C or 53-55°C.

[0036] In step (1), the sterilization temperature is 90-95°C, for example, 90-91°C, 91-93°C or 93-95°C.

[0037] In step (1), the sterilization time is 3 to 5 minutes, for example, 3 to 4 minutes or 4 to 5 minutes.

[0038] In the preparation method of the present invention, in step (2), the cooling temperature is 35-38°C, for example, 35-36°C, 36-37°C or 37-38°C.

[0039] In step (2), the temperature of the heat preservation fermentation is 35-38°C, for example, 35-36°C, 36-37°C or 37-38°C.

[0040] In step (2), the heat preservation and fermentation time is 10 to 12 hours, for example, 10 to 11 hours or 11 to 12 hours.

[0041] In the preparation method of the present invention, in step (3), the method of adding Geotrichum candidum is spraying. Specifically, an existing sterile spraying system is used to spray Geotrichum candidum into the material while the material is entering the tank.

[0042] In the preparation method of the present invention, in step (3), the cooling temperature is 18-22°C, for example, 18-19°C, 19-20°C, 20-21°C or 21-22°C.

[0043] In step (3), the temperature of the heat preservation fermentation is 18-22°C, for example, 18-19°C, 19-20°C, 20-21°C or 21-22°C.

[0044] In step (3), the heat preservation and fermentation time is 17 to 20 hours, for example, 17 to 18 hours, 18 to 19 hours or 19 to 20 hours.

[0045] In step (3), the storage condition is 2-6°C, for example, 2-3°C, 3-4°C, 4-5°C or 5-6°C.

[0046] In the following examples, the raw materials are derived from:

[0047] Raw milk: Bright Dairy & Food Co., Ltd.

[0048] Lactococcus lactis subsp. diacetyl MD88, Danisco (China) Co., Ltd.

[0049] Leuconostoc mesenteroides LM57, Danisco (China) Co., Ltd.

[0050] Geotrichum candidum GEO17, Danisco (China) Co., Ltd.

[0051] Stabilizer: Danisco (China) Co., Ltd.

[0052] Example 1

[0053] Preparation of curd products:

[0054] Raw materials: 7% white sugar, 0.002% of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides (the ratio of the two is 1:1), 0.01% of Geotrichum candidum, stabilizer (0%), and raw milk is supplemented to 100%. The percentages mentioned above are all mass percentages of the total amount.

[0055] Preparation method:

[0056] (1) Heat the raw milk to 55°C, add white sugar, stir for 15 minutes to fully dissolve the powder, and then sterilize at 95°C for 3 minutes;

[0057] (2) cooling the sterilized material in step (1) to 38° C., placing it into a first fermentation tank, adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, stirring evenly, and keeping the temperature for fermentation for 10 hours to obtain curd;

[0058] (3) turning the curd in step (2) over and cooling it to 22° C. and placing it into a second fermentation tank, opening a sterile spraying system on the top of the second fermentation tank, and spraying Geotrichum candidum into the material while the material is entering the tank;

[0059] (4) The material was kept warm and fermented in the second fermentation tank for 17 hours. The fermentation was terminated when the pH value reached 4.8. The material was cooled, filled, and stored in a cold storage at 6°C.

[0060] Example 2

[0061] Raw materials: 5% white sugar, 0.005% of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides (the ratio of the two is 1:1), 0.02% of Geotrichum candidum, 0.3% of stabilizer, and raw milk is supplemented to 100%. The percentages mentioned above are all mass percentages of the total amount.

[0062] Preparation method:

[0063] (1) Heat the raw milk to 50°C, add sugar and stabilizer, stir for 20 minutes to fully dissolve the powder, and then sterilize at 90°C for 5 minutes;

[0064] (2) cooling the sterilized material in step (1) to 35° C., placing it into a first fermentation tank, adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, stirring evenly, and keeping the temperature for fermentation for 12 hours to obtain curd;

[0065] (3) turning the curd in step (2) over and cooling it to 18° C. and placing it into a second fermentation tank, opening a sterile spraying system on the top of the second fermentation tank, and spraying Geotrichum candidum into the material while the material is entering the tank;

[0066] (4) The material is kept warm and fermented in the second fermentation tank for 20 hours. The fermentation ends when the pH value reaches 4.6. The material is cooled, filled, and stored in a cold storage at 2°C.

[0067] Example 3

[0068] Raw materials: 6% white sugar, 0.003% of Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides (the ratio of the two is 1:1), 0.01% of Geotrichum candidum, 0.1% of stabilizer, and raw milk is supplemented to 100%. The percentages mentioned above are all mass percentages of the total amount.

[0069] Preparation method:

[0070] (1) Heat the raw milk to 55°C, add sugar and stabilizer, stir for 20 minutes to fully dissolve the powder, and then sterilize at 95°C for 3 minutes;

[0071] (2) cooling the sterilized material in step (1) to 38° C., placing it into a first fermentation tank, adding fermentation bacteria Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides, stirring evenly, and keeping the temperature for fermentation for 12 hours to obtain curd;

[0072] (3) turning the curd in step (2) over and cooling it to 20° C. and placing it into a second fermentation tank, opening a sterile spraying system on the top of the second fermentation tank, and spraying Geotrichum candidum into the material while the material is entering the tank;

[0073] (4) The material was kept warm and fermented in the second fermentation tank for 20 hours. The fermentation was terminated when the pH value reached 4.7. The material was cooled, filled, and stored in a cold storage at 4°C.

[0074] The curd products prepared in Examples 1 to 3 were subjected to sensory evaluation, and 30 tasters were randomly selected to conduct taste tests. The overall performance is shown in Table 1:

[0075] Table 1

[0076]

[0077]

[0078] Comparative Example 1

[0079] The difference between Comparative Example 1 and Example 3 is that Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides in the raw materials are replaced by Lactobacillus delbrueckii subsp. bulgaricus, and the other components and methods remain unchanged.

[0080] In Comparative Example 1, since the fermentation conditions of Lactobacillus delbrueckii subsp. bulgaricus are different from those of Lactococcus lactis diacetyl subsp. and Leuconostoc mesenteroides, Lactobacillus delbrueckii subsp. bulgaricus is used to replace Lactococcus lactis diacetyl subsp. and Leuconostoc mesenteroides, the flavor and acidity are not much different from those of conventional yogurt, and the acidity is too high, which inhibits the normal growth of subsequent Geotrichum candidum and cannot be fermented normally, and the flavor combination of the two is extremely inconsistent.

[0081] Comparative Example 2

[0082] The difference between Comparative Example 2 and Example 3 is that Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides in the raw materials are replaced by Streptococcus salivarius subsp. thermophilus, and the other components and methods remain unchanged.

[0083] In Comparative Example 2, since the fermentation conditions of the thermophilic subspecies of Streptococcus salivarius are different from those of the diacetyl subspecies of Lactococcus lactis and Leuconostoc mesenteroides, the thermophilic subspecies of Streptococcus salivarius is used to replace the diacetyl subspecies of Lactococcus lactis and Leuconostoc mesenteroides, the flavor and acidity are not much different from those of conventional yogurt, and the acidity is too high, which inhibits the normal growth of the subsequent candidum and cannot be fermented normally, and the flavor combination of the two is extremely inconsistent

[0084] Comparative Example 3

[0085] The difference between Comparative Example 3 and Example 3 is that Geotrichum candidum is not inoculated, and the other components and methods remain unchanged.

[0086] In Comparative Example 3, since Geotrichum candidum was not inoculated, only Lactococcus lactis subsp. diacetyl and Leuconostoc mesenteroides were used for fermentation. The final product did not have the characteristic flavor and metabolites of mold fermentation, and no hyphae were present in the product.

[0087] In summary, the curd product of the present invention uses two strains of bacteria from different families as starters to prepare a curd product with a unique and mild flavor that is fermented by non-traditional strains; due to the fermentation of Leuconostoc mesenteroides, the product has a slightly killing taste, and due to the fermentation of Geotrichum candidum, part of the lactic acid is used, so the product tastes soft and does not have the acrid taste of traditional fermented milk; the diacetyl subspecies of Lactococcus lactis gives the curd product a soft and rich milk flavor, and produces diacetyl, a typical fermented milk aroma component. The curd product of the present invention uses three strains of bacteria combined with raw cow's milk with a high fat content. The final product after curdling has a unique and fragrant flavor, and at the same time has more beneficial ingredients brought by the special mold fermentation metabolism.

[0088] Therefore, the present invention effectively overcomes various shortcomings in the prior art and has high industrial utilization value.

[0089] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A curd cheese product, characterized in that In terms of mass percentage, it includes the following components: White sugar 5-7%; Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides 0.002-0.005%; Geotrichum candidum 0.01-0.02%; Stabilizer 0~0.3%; The remaining components are raw cow's milk; Among them, the ratio of Lactococcus lactis diacetyl subspecies and Leuconostoc mesenteroides was 1 to 1.5:

1.

2. The curd cheese product according to claim 1, characterized in that The stabilizer is selected from one or more of pectin, gelatin and deformed starch.

3. The curd cheese product according to claim 1, characterized in that The raw cow's milk is fresh cow's milk with a protein content of not less than 3.1%, a fat content of not less than 3.9%, and a total colony count of less than 5000 CFU / mL.

4. The method for preparing a curd cheese product according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) Heat the raw milk, add sugar and stabilizer, mix until the powder is fully dissolved, and sterilize; (2) cooling the sterilized material obtained in step (1), adding it into a first fermentation tank, adding Lactococcus lactis subspecies diacetyl and Leuconostoc mesenteroides, mixing them evenly, and fermenting them at a temperature to obtain curd; (3) The curd obtained in step (2) is turned over and cooled, and then added into a second fermentation tank. Geotrichum candidum is added during the process of adding the curd into the second fermentation tank. The curd is kept warm for fermentation. The fermentation is terminated when the pH value is 4.6 to 4.8, and the curd is cooled, filled, and stored in a cold storage.

5. The method for preparing a curd cheese product according to claim 4, characterized in that: In step (1), the mixing is stirring mixing, and the stirring time is 15 to 20 minutes.

6. The method for preparing a curd product according to claim 4, characterized in that: In step (1), the raw milk is heated to 50-55° C. And / or, in step (1), the sterilization temperature is 90-95°C; And / or, in step (1), the sterilization time is 3 to 5 minutes.

7. The method for preparing a curd product according to claim 4, characterized in that: In step (2), the cooling temperature is 35-38°C; And / or, in step (2), the temperature of the heat preservation fermentation is 35-38°C; And / or, in step (2), the heat preservation and fermentation time is 10 to 12 hours.

8. The method for preparing a curd cheese product according to claim 4, characterized in that: In step (3), the method of adding Geotrichum candidum is spraying.

9. The method for preparing a curd cheese product according to claim 4, characterized in that: In step (3), the cooling temperature is 18 to 22°C; And / or, in step (3), the temperature of the heat preservation fermentation is 18-22°C; And / or, in step (3), the time of heat preservation and fermentation is 17 to 20 hours.

10. The method for preparing a curd cheese product according to claim 4, characterized in that: In step (3), the storage condition is 2-6°C.

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