CN101406216B - Milk coagulant and uses thereof - Google Patents
Milk coagulant and uses thereof Download PDFInfo
- Publication number
- CN101406216B CN101406216B CN2008102335697A CN200810233569A CN101406216B CN 101406216 B CN101406216 B CN 101406216B CN 2008102335697 A CN2008102335697 A CN 2008102335697A CN 200810233569 A CN200810233569 A CN 200810233569A CN 101406216 B CN101406216 B CN 101406216B
- Authority
- CN
- China
- Prior art keywords
- milk
- coagulant
- milk coagulant
- cake
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a milk coagulant and application thereof and belongs to the technical field of food. The milk coagulant is obtained through the following production steps: firstly, calcium chloride and gluconic acid lactone are evenly mixed according to the mass percentage of between 6:1 and 7:1; secondly, the mixture is added with salt accounting for 0.1 percent of the total mass of thecalcium chloride and the gluconic acid lactone and evenly mixed; and finally, the mixture and water are prepared into the aqueous solution milk coagulant with concentration of 10 percent. The milk coagulant accounting for 3.0 to 3.5 percent of the mass of raw material milk is sampled, is diluted by three times, and is added into raw material milk as the application of an additive for producing a milk cake. The milk coagulant has the advantages of low cost, simple operation in production and use and strengthened nutrition; and the produced milk cake has the advantages of high yield of finishedproducts, good texture, good flavor and taste, sanitation and safety and is in particular suitable for scale production of the milk cake.
Description
Technical field:
The present invention relates to a kind of milk coagulant and application thereof, belong to technical field of food science.
Background technology:
The breast cake is one of Yunnan Province's three great tradition characteristic dairy products (newborn cake, breast fan and butter), existing nearly more than 500 years history, and main product is in Goat Milk production sections such as Shilin county, Luliang County and Jianchuans, Dali.Because newborn cake is nutritious, the delicious flavour uniqueness, instant can be cooked into various delicious dish, makes simply in addition, is loved by the people.The breast cake has wide advantages for development and market prospects as a kind of traditional dairy products of high nutritive value.
Newborn cake milk coagulant commonly used at present adopts produced in conventional processes: with modified milk cake accessory substance--and whey is a raw material, generates lactic acid (sour water) through spontaneous fermentation.When producing newborn cake sour water added and boil the Ruzhong, utilize lactoprotein to meet the solid principle of acid cure and produce newborn cake.Because this milk coagulant nonstandardized technique is produced, assorted bacterium many (certain micro-organisms can produce toxin), and food security hidden danger is arranged.In addition, utilize lactoprotein to meet the solid principle of acid cure, also have the acetic acid of use, lactic acid, citric acid, malic acid etc. to produce newborn cake as milk coagulant.Above-mentioned acid cure method is produced newborn cake, though cost is lower, the color, smell, taste and shape of product and nutritive value are all influenced in various degree.The exploitation of novel newborn cake milk coagulant has certain meaning and necessity.
By literature search, do not see the open report identical with the present invention.
Summary of the invention:
The objective of the invention is to overcome the deficiency of prior art, provide a kind of cost low, simple to operate when production and use, a kind of milk coagulant and application thereof with advantages such as enriched nutritives.
Milk coagulant of the present invention adopts calcium chloride, glucolactone and salt formulated according to certain ratio.Product of the present invention meets national standard.
Milk coagulant of the present invention obtains through the following step:
Calcium chloride, glucolactone are mixed in the ratio of mass ratio 6:1～7:1, press 1 ‰ of calcium chloride and glucolactone gross mass then and add salt, the three mixes; Be mixed with the aqueous solution milk coagulant of concentration 10% again with water.
Milk coagulant of the present invention adopts following using method to be used for newborn cake production:
Raw material milk after the removal of impurities, is put into saucepan and is boiled after filtration.This milk coagulant is pressed 3.0%～3.5% of raw material milk quality take a sample, the Ruzhong is extraordinarily gone in water dilution 3.Add 50% dilution milk coagulant during interpolation earlier, stir fast, make it to mix, present Tofu pudding shape curdling piece of uniform size, stir while adding clockwise then, until adding the remaining curd agent with breast.Continue little fire heating, slowly stir clockwise with spoon, until boiling, compacting can take the dish out of the pot.
It is low that the present invention has a cost, produces and simple to operate when using the advantage of enriched nutritive; The newborn cake of producing has the yield rate height, and of good quality, flavor taste is good, the advantage of safe and sanitary, the large-scale production of suitable especially newborn cake.
The specific embodiment:
Embodiment 1:
Milk coagulant of the present invention obtains through the following step:
Calcium chloride, glucolactone are mixed according to the ratio of mass ratio 6:1, press 1 ‰ of calcium chloride and glucolactone gross mass then and add salt, the three mixes; Be mixed with the aqueous solution milk coagulant of concentration 10% again with water.
Milk coagulant of the present invention adopts following using method to be used for newborn cake production:
Goat milk after the removal of impurities, is put into saucepan and is boiled after filtration.With 3.5% sampling of this milk coagulant according to the raw material milk quality, the Ruzhong is extraordinarily gone in water dilution 3.Add earlier rapidly during interpolation the dilution milk coagulant half, stir fast, make it to mix with breast, present Tofu pudding shape curdling piece of uniform size, the stirring while adding clockwise then is until adding the remaining curd agent.Continue little fire heating, slowly stir clockwise with spoon, until boiling, compacting can take the dish out of the pot.
Embodiment 2:
Milk coagulant of the present invention obtains through the following step:
Calcium chloride, glucolactone are mixed according to the ratio of mass ratio 7:1, add salt according to 1 ‰ of calcium chloride and glucolactone gross mass then, the three mixes; Be mixed with the aqueous solution milk coagulant of concentration 10% again with water.
Milk coagulant of the present invention adopts following using method to be used for newborn cake production:
Goat milk after the removal of impurities, is put into saucepan and is boiled after filtration.With 3.3% sampling of this milk coagulant according to the raw material milk quality, the Ruzhong is extraordinarily gone in water dilution 3.Add earlier rapidly during interpolation the dilution milk coagulant half, stir fast, make it to mix with breast, present Tofu pudding shape curdling piece of uniform size, the stirring while adding clockwise then is until adding the remaining curd agent.Continue little fire heating, slowly stir clockwise with spoon, until boiling, compacting can take the dish out of the pot.
Embodiment 3:
Milk coagulant of the present invention obtains through the following step:
Calcium chloride, glucolactone are mixed according to the ratio of mass ratio 6.5:1, add salt according to 1 ‰ of calcium chloride and glucolactone gross mass then, the three mixes; Be mixed with the aqueous solution milk coagulant of concentration 10% again with water.
Milk coagulant of the present invention adopts following using method to be used for newborn cake production:
Goat milk after the removal of impurities, is put into saucepan and is boiled after filtration.With 3% sampling of this milk coagulant according to the raw material milk quality, the Ruzhong is extraordinarily gone in water dilution 3.Add earlier rapidly during interpolation the dilution milk coagulant half, stir fast, make it to mix with breast, present Tofu pudding shape curdling piece of uniform size, the stirring while adding clockwise then is until adding the remaining curd agent.Continue little fire heating, slowly stir clockwise with spoon, until boiling, compacting can take the dish out of the pot.
Claims (2)
1. milk coagulant, it is characterized in that this milk coagulant obtains through production stage, that is: calcium chloride, glucolactone are mixed according to the ratio of mass ratio 6:1～7:1, add salt according to 1 ‰ of calcium chloride and glucolactone gross mass then, the three mixes; Be mixed with the aqueous solution milk coagulant of concentration 10% again with water.
2. the application of the described milk coagulant of claim 1 is characterized in that 3.0%～3.5% sampling of this milk coagulant according to the raw material milk quality, and dilution 3 is extraordinarily gone in the raw material milk as newborn cake production Application of Additives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102335697A CN101406216B (en) | 2008-11-14 | 2008-11-14 | Milk coagulant and uses thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102335697A CN101406216B (en) | 2008-11-14 | 2008-11-14 | Milk coagulant and uses thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101406216A CN101406216A (en) | 2009-04-15 |
| CN101406216B true CN101406216B (en) | 2010-12-08 |
Family
ID=40569603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008102335697A Expired - Fee Related CN101406216B (en) | 2008-11-14 | 2008-11-14 | Milk coagulant and uses thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101406216B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793198B (en) * | 2011-05-25 | 2015-10-21 | 北京金水红生物科技研究院 | The industrialized preparing process of edible animal blood |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
| CN1349760A (en) * | 2001-11-26 | 2002-05-22 | 窦娟 | Nutrient health bean curd coagulant |
| JP2003134997A (en) * | 2001-10-31 | 2003-05-13 | Ajinomoto Co Inc | Method for manufacturing cheese curd |
| CN1957717A (en) * | 2006-11-24 | 2007-05-09 | 大连轻工业学院 | Method for processing sea cucumber |
-
2008
- 2008-11-14 CN CN2008102335697A patent/CN101406216B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
| JP2003134997A (en) * | 2001-10-31 | 2003-05-13 | Ajinomoto Co Inc | Method for manufacturing cheese curd |
| CN1349760A (en) * | 2001-11-26 | 2002-05-22 | 窦娟 | Nutrient health bean curd coagulant |
| CN1957717A (en) * | 2006-11-24 | 2007-05-09 | 大连轻工业学院 | Method for processing sea cucumber |
Non-Patent Citations (2)
| Title |
|---|
| 佚名.制作豆腐的新型凝固剂.《农村实用技术与信息》.1995,(第3期),36. * |
| 郑立红.新型豆腐复合凝固剂的研究.《中国食品添加剂》.2000,(第4期),23-26. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101406216A (en) | 2009-04-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101066072B (en) | Pectin grain containing milk beverage and its production process | |
| CN101715928B (en) | Manufacturing method of Konjac tofu without particular smell | |
| CN102150766B (en) | Method for processing beancurd by using cucumber fermentation liquor and transglutaminase composite coagulating agent | |
| CN102293258B (en) | Production technology of chemical additive free fermented bean curd with long shelf life | |
| CN102217679B (en) | Novel ecological bean curd and preparation method of bean curd | |
| CN106359638B (en) | Sour pulp milk-flavored bean curd and preparation method thereof | |
| CN102871135B (en) | Sterile beancurd coagulant and low-temperature, self-coagulating and sterile-packing beancurd | |
| CN102630999A (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
| CN102187910A (en) | Method for preparing sour slurry for curdling bean curd | |
| CN103230076A (en) | Carrot and apple composite fruit and vegetable lactic acid fermented beverage and preparation method thereof | |
| CN106376652A (en) | Preparation method of sour slurry for tofu curdling | |
| CN102948854A (en) | Composite vegetable juice fermented beverage and production method thereof | |
| JP2008000135A (en) | Functional bean curd and method for producing the same | |
| CN110403020A (en) | A kind of production method and application of wintercherry-chitosan compound bean curd coagulator | |
| CN103168858B (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| CN103125819A (en) | Process and formula of lactobacillus steamed bread | |
| CN104757683B (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN103283842A (en) | Black-tea cherry yoghourt and preparation method thereof | |
| CN101204175B (en) | Coconut-flavored active lactic acid bacteria beverage and producing method thereof | |
| CN102754698A (en) | Celery juice soycheese and preparation method thereof | |
| CN1837344A (en) | Sweet rice wine mixed with coffee and preparation process | |
| KR100715691B1 (en) | Bean curd and manufacturing method thereof | |
| CN101406216B (en) | Milk coagulant and uses thereof | |
| CN101530134A (en) | Natural plant milk coagulant and application thereof | |
| CN101473929A (en) | Method for producing eight-treasure sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101208 Termination date: 20131114 |