Mould ripe cheese formula and preparation process thereof
By using dried tangerine peel powder and green tangerine peel powder as fermentation promoters, the problems of monotonous flavor and greasiness of traditional cheese have been solved, achieving the effects of improved flavor, extended shelf life, and shortened curdling time.
Patent Information
- Application Number
- CN202511603049.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-04
- Publication Date
- 2026-01-23
AI Technical Summary
Traditional cheese making often results in a limited flavor profile, the use of chemical preservatives to inhibit mold growth, high fat content leading to greasiness, and a long curdling time.
Tangerine peel powder and green tangerine peel powder are used as fermentation promoters. D-limonene in green tangerine peel inhibits spoilage bacteria, while tangerine peel improves the flavor. By limiting the amount of green tangerine peel powder added, the protein network is not damaged, thus shortening the curdling time.
It improves the flavor of cheese, reduces greasiness, extends shelf life, shortens curdling and aging time, and avoids the use of chemical preservatives.
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Figure CN121369487A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of dairy products, in particular to a mold-ripened cheese formula and a preparation process thereof. BACKGROUND
[0002] Cheese (also known as curd or milk cheese), is a fermented dairy product, which has rich nutritional value and diverse flavors. Cheese making is a process of concentrating, transforming and preserving the main nutritional components (casein and fat) in milk through the action of microorganisms and enzymes.
[0003] In traditional cheese making, the following problems exist: 1. The flavor of cheese fermented by a single strain is relatively fixed; 2. In order to increase the shelf life, chemical preservatives such as potassium sorbate are used to inhibit surface mold; 3. High-fat cheese will bring an oily feeling after eating, affecting appetite. SUMMARY
[0004] In order to overcome the shortcomings of the prior art, the purpose of the present application is to provide a mold-ripened cheese formula, which improves the flavor of cheese, reduces the greasy feeling, and shortens the clotting time while inhibiting the growth of mold.
[0005] The technical solution adopted by the present application is as follows: A mold-ripened cheese formula is made from the following raw materials by weight: 1000 parts of cow milk, 9-15 parts of fermentation accelerator, 20-25 parts of salt; the fermentation accelerator is composed of dried tangerine peel powder and green skin powder, and the weight ratio of green skin powder to cow milk is 0.6%-1.2%.
[0006] Compared with the prior art, the present application has the following beneficial effects: 1. The physiological activity of the fruit is very strong when it is not mature, containing a large amount of active enzymes, which can cut the κ-casein on the surface of casein micelles, thereby accelerating the clotting process of cow milk; 2. D-limonene in green skin has inhibitory effect on spoilage bacteria at a certain concentration, but has little effect on the activity of fermentation agent, thus replacing chemical preservatives and prolonging the shelf life; 3. Dried tangerine peel and green skin can improve the flavor of cheese, producing complex fruit and milk aroma, and effectively reducing the greasy feeling of cheese; 4. By limiting the addition amount of green skin powder within the above range, the original protein network is not destroyed due to excessive green skin powder, which can cause the cheese to collapse, and excessive green skin powder can inhibit the activity of the fermentation agent.
[0007] As a preferred embodiment of the present application, the composition of green skin powder in the fermentation accelerator is: Flavonoids 0.6%-1.2%, volatile oil 1.6%-3.4%, polysaccharides 9%-12%.
[0008] As a preferred embodiment of the present application, the content of the dried tangerine or orange peel powder in the fermentation accelerator is in the range of: Flavonoids 1%-1.8%, volatile oil 1.2%-2.7%, polysaccharides 6%-10%.
[0009] Beneficial effects: polysaccharides can promote the growth of lactic acid bacteria in cheese as prebiotics; flavonoids can effectively scavenge free radicals and delay fat oxidation; volatile oil has a significant inhibitory effect on a variety of spoilage bacteria and pathogenic bacteria and brings citrus aroma and flavor; the addition of tangerine or orange peel with the above content range can optimize the flavor, promote the fermentation process, and prolong the shelf life.
[0010] The present application also provides a preparation process of mold-ripened cheese, which uses the mold-ripened cheese formula described above and comprises the following steps: S1: preparing the corresponding raw materials according to the mold-ripened cheese formula; S2: adding the starter and tangerine peel powder after preheating the milk, mixing and stirring, and waiting for curd formation; S3: cutting and draining whey after curd formation, adding dried tangerine peel powder and salt, mixing and stirring, and waiting for ripening.
[0011] As a preferred embodiment of the present application, the tangerines are picked in the growth period from June to July, washed, peeled, and soaked in water at 50℃, and the peel is dried, crushed, and sieved through a 100-mesh screen to obtain the tangerine peel powder.
[0012] As a preferred embodiment of the present application, the mature citrus fruits are picked in the growth period from November to December, washed, peeled, and air-dried at room temperature, and the peel is dried, crushed, and sieved through a 120-mesh screen to obtain the dried tangerine peel powder.
[0013] As a preferred embodiment of the present application, the temperature is controlled at 28-32℃ during curd formation, and the waiting time for curd formation is 30-40 min.
[0014] As a preferred embodiment of the present application, the temperature is controlled at 4-6℃ during ripening, and the waiting time for ripening is 4-6 weeks. BRIEF DESCRIPTION OF DRAWINGS
[0015] Figure 1 is the step flow chart of the mold-ripened cheese preparation process embodiment of the present application; Figure 2 is a comparison chart of the curd formation time of single addition in the mold-ripened cheese preparation process embodiment of the present application; Figure 3 is a ripening time comparison chart of single addition in the mold-ripened cheese preparation process embodiment of the present application. DETAILED DESCRIPTION
[0016] The typical embodiments embodying the features and advantages of the present application will be described in the following description with reference to the accompanying drawings. It should be understood that the present application can have various changes in different embodiments, which do not deviate from the scope of the present application, and the description and drawings in the present application are essentially used for description, not for limiting the present application.
[0017] In the description of the present application, the terms "first", "second" and the like are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the structures referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application.
[0018] The present embodiment discloses a mold-ripened cheese formula, which is made of the following raw materials by weight: 1000 parts of milk, 9-15 parts of fermentation accelerator, 20-25 parts of salt; the fermentation accelerator is composed of dried tangerine peel powder and green tangerine peel powder, the weight ratio of the green tangerine peel powder to milk is 0.6%-1.2%; the fermentation accelerator is composed of dried tangerine peel powder and green tangerine peel powder, the composition range of green tangerine peel powder in the fermentation accelerator is: flavonoids 0.6%-1.2%, volatile oil 1.6%-3.4%, polysaccharides 9%-12%; the composition range of dried tangerine peel powder in the fermentation accelerator is: flavonoids 1%-1.8%, volatile oil 1.2%-2.7%, polysaccharides 6%-10%.
[0019] In the present embodiment, the starter culture at least includes one of lactobacillus plantarum, lactobacillus casei and lactobacillus brevis.
[0020] Referring to Figure 1 As shown in the figure, the present embodiment also discloses a mold-ripened cheese preparation process, which uses the mold-ripened cheese formula described above, and includes the following steps: S1: prepare the corresponding raw materials according to the mold-ripened cheese formula; S2: add the starter culture and green tangerine peel powder after preheating the milk, mix and stir, and wait for curd; S3: cut and discharge whey after curd, add dried tangerine peel powder and salt, mix and stir, and wait for ripening.
[0021] In step S2, green tangerines picked in the growth period from June to July are washed and peeled, the fruit peel is soaked in 50℃ water, the dried fruit peel is crushed, and the green tangerine peel powder is obtained through a 100 mesh screen; the green tangerine peel powder is added at the same time as the starter culture during the preheating stage (35℃) of the milk, the slow release of its acidity avoids the rapid local pH drop.
[0022] In step S3, mature citrus picked in the growth period from November to December is used, after being washed and peeled, the peel is air-dried at room temperature, then dried in a ventilated place, and then crushed after being dried at 40°C, and finally obtained by passing through a 120-mesh screen to obtain dried tangerine or orange peel powder.
[0023] As a preferred embodiment of the present application, the temperature is controlled at 28-32°C during curdling, and the waiting time for curdling is 30-40 min.
[0024] As a preferred embodiment of the present application, the temperature is controlled at 4-6°C during ripening, and the waiting time for ripening is 4-6 weeks.
[0025] Example 1 The mold-ripened cheese preparation process of the present embodiment comprises the following steps: S1: prepare 1000 parts of milk, 2 parts of starter (using Lactobacillus plantarum), 3 parts of dried tangerine or orange peel powder, 6 parts of green peel powder, and 20 parts of salt; S2: after preheating the milk to 35°C, add the starter and green peel powder, mix and stir for 10 min, and then wait for curdling; S3: after curdling, cut and drain the whey, add the dried tangerine or orange peel powder and salt, mix and stir for 5 min, then the PH value is 6.0, the temperature is 4°C, and the humidity is controlled at 82-85%, and then wait for ripening.
[0026] In this embodiment, the cheese obtained by the above steps has a curdling time of 38 min and a ripening time of 45 days; the taste contains a light citrus fragrance and no bitterness; the cheese is punctured with a cylindrical probe at a constant speed, and the elasticity is judged according to the force used; the cheese of this scheme has good elasticity.
[0027] Example 2 The mold-ripened cheese preparation process of the present embodiment comprises the following steps: S1: prepare 1000 parts of milk, 2.5 parts of starter (using Lactobacillus plantarum), 4 parts of dried tangerine or orange peel powder, 8 parts of green peel powder, and 22 parts of salt; S2: after preheating the milk to 35°C, add the starter and green peel powder, mix and stir for 10 min, and then wait for curdling; S3: after curdling, cut and drain the whey, add the dried tangerine or orange peel powder and salt, mix and stir for 5 min, then the PH value is 6.0, the temperature is 5°C, and the humidity is controlled at 82-85%, and then wait for ripening.
[0028] In this embodiment, the cheese obtained by the above steps has a curdling time of 34 min and a ripening time of 40 days; the taste contains a light citrus fragrance and a light bitterness, and has a certain level of elasticity.
[0029] Example 3 The mold matured cheese preparation process of the embodiment comprises the following steps: S1: prepare 1000 parts of milk, 3 parts of starter (adopt Lactobacillus plantarum), 5 parts of dried tangerine or orange peel powder, 10 parts of green tangerine or orange peel powder, and 25 parts of salt; S2: after preheating the milk to 35℃, add the starter and green tangerine or orange peel powder, mix and stir for 10 minutes, and then wait for curd to form; S3: after curd formation, cut and drain the whey, add the dried tangerine or orange peel powder and salt, mix and stir for 5 minutes, and then wait for maturation with PH value of 6.0, temperature of 6℃, and humidity controlled at 82-85%.
[0030] In the embodiment, the cheese obtained according to the above steps has a curd formation time of 32 minutes and a maturation time of 33 days; the taste contains obvious citrus fragrance, obvious bitterness, and slight granular feeling, and the elasticity of the cheese decreases slightly.
[0031] Example Four The mold matured cheese preparation process of the embodiment comprises the following steps: S1: prepare 1000 parts of milk, 3 parts of starter (adopt Lactobacillus plantarum), 5 parts of dried tangerine or orange peel powder, 10 parts of green tangerine or orange peel powder, and 25 parts of salt, and divide the green tangerine or orange peel powder into two groups; S2: after preheating the milk to 35℃, add the starter and the first group of green tangerine or orange peel powder with a portion of 6 parts, mix and stir for 10 minutes, and then wait for curd to form; S3: after curd formation, cut and drain the whey, add the dried tangerine or orange peel powder and salt, mix and stir for 5 minutes, and then sprinkle the second group of green tangerine or orange peel powder with a portion of 4 parts on the surface, wait for maturation with PH value of 6.0 and temperature of 6℃.
[0032] In the embodiment, the cheese obtained according to the above steps has a curd formation time of 38 minutes and a maturation time of 36 days; the taste contains obvious citrus fragrance, obvious bitterness, but the overall bitterness decreases compared to the cheese in Example Three, the granular feeling and layering are stronger, and the elasticity at the bottom is better.
[0033] Comparative Example One The mold matured cheese preparation process of the embodiment comprises the following steps: S1: prepare 1000 parts of milk, 3 parts of starter (adopt Lactobacillus plantarum), 5 parts of dried tangerine or orange peel powder, 10 parts of green tangerine or orange peel powder, and 25 parts of salt, and divide the green tangerine or orange peel powder into two groups; S2: after preheating the milk to 35℃, add the starter and the first group of green tangerine or orange peel powder with a portion of 6 parts, mix and stir for 10 minutes, and then wait for curd to form; S3: after curd formation, cut and drain the whey, add the dried tangerine or orange peel powder and salt, mix and stir for 5 minutes, and then sprinkle the second group of green tangerine or orange peel powder with a portion of 4 parts on the surface, wait for maturation with PH value of 6.0 and temperature of 6℃.
[0034] In the present comparative example, the cheese obtained according to the above steps has a clotting time of 40 min and a ripening time of 47 days; the taste is very bitter and has a sandy feeling, the structure is fragile during clotting, difficult to cut, and part of it collapses into powder after ripening.
[0035] Comparative Example Two S1: Prepare 1000 parts of milk, 3 parts of starter (use Lactobacillus plantarum), and 25 parts of salt; S2: After preheating the milk to 35°C, add the starter, mix and stir for 10 min, and wait for clotting; S3: After clotting, cut and drain the whey, add salt, mix and stir for 5 min, the PH value is 6.0, the temperature is 6°C, and wait for ripening.
[0036] In the present comparative example, the cheese obtained according to the above steps has a clotting time of 46 min, a ripening time of 52 days, and good elasticity.
[0037] The above examples and comparative examples are all batch produced, and the data in the table are obtained according to the average values. The data table of Examples 1 to 4 and the comparative example in the present application is as follows: Reference Figures 2-3 According to the above table, by means of single addition, when the weight ratio of green peel powder to milk is within the range of 0%-1%, the clotting speed, ripening speed, and shelf life all increase with the increase of the proportion of green peel powder, and the elasticity slightly decreases. However, when the weight ratio of green peel powder to milk exceeds 1%, the high concentration of green peel powder inhibits the growth of the fermentation bacteria, and too much green peel powder can destroy the protein network during clotting, resulting in poor elasticity of the cheese and easy collapse. By comparing Example 3 with Example 4, by means of twice addition, the amount of green peel powder during clotting is reduced, although the clotting time is slightly increased, the elasticity of the cheese after clotting is maintained, and the citrus flavor of the surface layer of the cheese after ripening is more prominent and the overall taste is more layered. Compared with traditional cheese, the clotting time can be shortened by 16-24%, the ripening time can be shortened by 20-30%, and the shelf life can be extended by 50% at the longest.
[0038] The cheese prepared according to the mold-ripened cheese preparation process of the present application shortens the production cycle, provides production efficiency, improves the flavor, has different mouthfeel, uses dried tangerine or orange peel to replace chemical preservatives, makes the cheese have more unique health attributes, and has better market prospects.
[0039] The above embodiments are only the preferred embodiments of the present application, and cannot be used to limit the protection scope of the present application, and any non-essential changes and replacements made by those skilled in the art on the basis of the present application shall fall within the protection scope of the present application.
Claims
1. A formula for mold-cured cheese, characterized in that, Made from the following parts by weight of raw materials: 1000 parts milk, 9-15 parts fermentation promoter, and 20-25 parts salt; the fermentation promoter is composed of dried tangerine peel powder and green tangerine peel powder, and the weight ratio of green tangerine peel powder to milk is 0.6%-1.2%.
2. The mold-matured cheese formula according to claim 1, characterized in that, The component range of the green tangerine peel powder in the fermentation accelerator is as follows: Flavonoids 0.6%-1.2%, volatile oils 1.6%-3.4%, polysaccharides 9%-12%.
3. The mold-matured cheese formula according to claim 1, characterized in that, The component range of the tangerine peel powder in the aforementioned fermentation accelerator is as follows: Flavonoids 1%-1.8%, volatile oils 1.2%-2.7%, polysaccharides 6%-10%.
4. A process for preparing mold-matured cheese, using the mold-matured cheese formula according to any one of claims 1-3, characterized in that, Includes the following steps: S1: Prepare the corresponding raw materials according to the mold-matured cheese recipe; S2: After preheating the milk, add the starter culture and green tangerine peel powder, mix and stir, and wait for the milk to curdle; S3: After curdling, cut and drain the whey, add tangerine peel powder and salt, mix and stir, and wait for it to mature.
5. The process for preparing mold-matured cheese according to claim 4, characterized in that, In step S1: Green tangerines harvested during the growing season of June and July are used. After rinsing and peeling, the peels are soaked in 50℃ water, dried, and then crushed and passed through a 100-mesh sieve to obtain green peel powder.
6. The process for preparing mold-matured cheese according to claim 4, characterized in that, In step S1: Mature citrus fruits harvested in November and December are used. After rinsing and peeling, the peels are air-dried at room temperature and then air-dried. After drying at 40℃, they are pulverized and passed through a 120-mesh sieve to obtain tangerine peel powder.
7. The process for preparing mold-matured cheese according to claim 4, characterized in that, In step S3: During curdling, the temperature should be controlled at 28-32℃, and the curdling time should be 30-40 minutes.
8. The process for preparing mold-matured cheese according to claim 4, characterized in that: During aging, the temperature is controlled at 4-6℃, and the aging time is 4-6 weeks.