CN101690523A - A soft fruit flower color cheese and production method thereof - Google Patents
A soft fruit flower color cheese and production method thereof Download PDFInfo
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- CN101690523A CN101690523A CN200910180333A CN200910180333A CN101690523A CN 101690523 A CN101690523 A CN 101690523A CN 200910180333 A CN200910180333 A CN 200910180333A CN 200910180333 A CN200910180333 A CN 200910180333A CN 101690523 A CN101690523 A CN 101690523A
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Abstract
The invention provides soft fruit flower color cheese, which comprises the following raw materials in part by weight: 800 to 880 parts of cow milk, 0.001 to 0.01 part of rennin, 0.01 to 0.5 part of lactobacillus ferment, 1 to 50 parts of fruit materials, 1 to 20 parts of salt, 1 to 50 parts of stabilizer, 1 to 150 parts of sweetener, 0 to 0.3 part of food color, and 0 to 1.5 parts of preservative. The added fruit materials are one or more of apple, pineapple, pomegranate, mango, strawberry, raspberry, blueberry, cranberry, yellow peach, kiwi fruit, coconut fruit, grape, hawthorn, water melon, citrus fruit, orange and seabuckthorn. The soft fruit flower color cheese of the invention not only has the flavour and nutrition of cheese, but also has special flavour of fruit, and can meet the requirements of special taste of customers.
Description
Technical field
The present invention relates to a kind of cheese and production method thereof, especially a kind of soft fruit flower color cheese and production method thereof belong to the dairy technology field.
Background technology
Cheese is at China be otherwise known as cheese, cheese, cheese, and it is the high product of a kind of nutritive value.The FAO (Food and Agriculture Organization of the United Nation) and the World Health Organization have done as giving a definition cheese: natural cheese is that the mixture with breast, rare cream, skimmed milk or partly skimmed milk, buttermilk or these raw materials is a raw material, through renin or other milk coagulant curdled milk, and get rid of the part whey and make fresh or through the product of fermenting-ripening.Processed cheese is to be primary raw material with the natural cheese, adds auxiliary materials such as emulsifying agent, stabilizing agent, pigment, through operation a kind of cheese products that make, that can preserve for a long time such as heating and melting, emulsification, sterilizations.
Cheese contains rich in protein, fat, amino acid, vitamin, mineral matter and other components, is the very high fermented dairy product of a class nutritive value.Common moisture is that the cheese between 43%～54% is called as soft cheese.Because the custom and the taste difference of Chinese and western, cheese are had big gap by consumer's acceptance level and west at home, this just has the cheese product that is suitable for domestic consumer's taste and has proposed demand to providing.
Summary of the invention
For solving above-mentioned art problem, the invention provides a kind of soft fruit flower color cheese, both had the local flavor and the nutrition of cheese, also have special fruit-like flavour, can adapt to the needs of consumer's particular tastes.
Another object of the present invention provides a kind of method of producing above-mentioned soft fruit flower color cheese.
Its water content of soft fruit flower color cheese of the present invention is not the strict moisture scope that is limited at the soft cheese of mentioning in the background technology.
The invention provides a kind of soft fruit flower color cheese, be made up of the raw material of following parts by weight ratio: cow's milk 800-880, renin 0.001-0.01, lactic acid bacteria fermenting agent 0.01-0.5, fruit are really expected 1-50, salt 1-20, stabilizing agent 1-50, white granulated sugar or sweetener 1-150, food coloring 0-0.3, anticorrisive agent 0-1.5.
Above-mentioned interpolation fruit really expects to be selected from a kind of of apple, pineapple, pomegranate, mango, strawberry, raspberry, blueberry, Cranberry, watermelon, Huang Tao, Chinese grooseberry, coconut palm fruit, grape, hawthorn, oranges and tangerines, orange, persimmon and/or sea-buckthorn or several combination arbitrarily.
Above-mentioned lactic acid bacteria fermenting agent is selected the mesophilic digestion lactic acid bacteria, preferably from streptococcus lactis, Lactococcus lactis, streptococcus thermophilus, streptococcus cremoris, missible oil streptococcus, bright beading coccus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus helveticus and/or Lactobacillus casei single bacterial strain wherein or the mutual collocation between it, kind comprises that commerce is delivered directly bacterium or bacterial classification is joined in the subculture expansion.
The renin of above-mentioned employing is for playing the enzyme of coagulation to mammiferous milk, is selected from one or more the combination wherein of animal rennet, plant renin and/or microbial rennet among the present invention.Preferentially, selected renin is an animal rennet.
Above-mentioned stabilizing agent is selected from one or more the combination in carragheen, locust bean gum, xanthans, guar gum, the gelatin.
Above-mentioned described sweetener is selected from one or more the combination in sweet of sucrose, Aspartame, albumen sugar, honey element, acesulfame potassium, button.Be preferably sucrose.
Above-mentioned food coloring is selected from that beta carotene, annatto, At are appropriate, one or more the combination in the alkermes.Preferred food coloring is beta carotene.
Foregoing preservatives adopts the food grade preservative that the product shelf life is played the anti-corrosive fresh-keeping effect, among the present invention, be selected from natural antiseptic agents such as nisin (Nisin), Natamycin, propolis, lysozyme, one or more the combination wherein of sorbic acid, potassium sorbate, sodium sorbate, benzoic acid, Sodium Benzoate and/or Potassium Benzoate.
Another object of the present invention provides a kind of method of producing above-mentioned soft fruit flower color cheese, comprises step:
1) selects that fresh antibiotic-free, index are qualified, the raw material milk of acidity≤16 ° T;
2) the described raw milk of standardization makes its F/P (fat and albumen ratio) between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure be 150bar to homogeneous between the 250bar, carry out cold pasteurization then; Its preferred sterilization conditions is 63 ℃, 30min or 72 ℃, 15s;
4) will handle material and be cooled to 23 ℃, add bacteria leaven, renin and pigment, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 14 to 18 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) milk ejection is clear, stops after 4 to 13 hours;
7) the described fruit that adds different proportion is really expected, described salt, described sweetener, described anticorrisive agent and described stabilizing agent fully mix in container;
8) mixed material is stirred, go into mold forming, packing, warehouse-in storage.
In the present invention, product technology of the present invention is added fruit, stabilizing agent and the anticorrisive agent of sterilization processing based on rare cream cheese (Cream Cheese) traditional handicraft after the clear stage of milk ejection, fully mix the product that obtains after go into contour forming.
Soft fruit flower color cheese is to be carrier is carrier with natural single cream cheese, continue to use tradition or improvement optimization technology, in process, add fruit additives such as apple, pineapple, pomegranate, mango, strawberry, raspberry, blueberry, Cranberry, watermelon, Huang Tao, Chinese grooseberry, coconut palm fruit, grape, hawthorn, oranges and tangerines, orange, persimmon, sea-buckthorn, a kind of new type natural cheese product that uses a kind of or mutual collocation between it wherein in the manufacturing process of the present invention and make is the development kind of deriving of traditional natural cheese.
The main component of soft fruit flower color cheese is cow's milk protein concentrate and fat, has high nutritive value, the all protein that it contains in the milk to be had and the peptone, polypeptide, little peptide, amino acid, organic acid, alcohol, aldehyde, the ester that form through post-mature, in addition, small-molecule substance such as the inorganic compound in Ruzhong and a large amount of vitamin are also kept preferably, are the good sources that the human body external source is replenished high-quality protein and calcium.The fruit material of various delicious foods contains abundant vitamin, tartaric acid, plant edible fiber, and human body is had replenishing vitamins, and beautifying face and moistering lotion strengthens gastrointestinal function, the function of cleaning enteron aisle.
Soft fruit flower color cheese provided by the present invention does not need can directly eat through post-mature.Product has typical cream cheese texture and adds the characteristic flavor on basis of fruit.
The specific embodiment
Embodiments of the present invention are intended to explain invention; rather than restriction protection scope of the present invention; the any those of ordinary skill in this area all should be able to know clearly and understand; to specifications disclosed proportion be can completely inerrably implement of the present invention; difference slightly on any product nutrition that causes because of ambient influnence should be as the embodiment of the invention and the inconsistent reason of specification; so the present invention is intended to protect the Product Conceptual Design (technology that mainly comprises product; fill a prescription), rather than each parameter or adding proportion especially strictly will be limited on the some concrete numerical value.
Embodiment 1 produces soft fruit flower color cheese
The raw material addition:
Cow's milk: 0.8T
Renin: animal rennet 1g
Lactic acid bacteria fermenting agent: streptococcus cremoris 10g
Fruit is really expected: strawberry 1kg
Salt: 1kg
Stabilizing agent: carragheen 1kg
Sweetener: sucrose 1kg
Raw material standard:
Fresh milk: meet the relevant milk index regulation of NY5045.
Fermented bacterium, renin, interpolation fruit: all meet national standard or enterprise product standard-required.
Preparation process is as follows:
1) selects the raw material milk of fresh antibiotic-free, acidity≤16 ° T;
2) the described raw milk of standardization makes its fat and albumen than between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure is the 150bar homogeneous, carries out 63 ℃ then, pasteurize in 30 minutes;
4) step 3) gained feed liquid is cooled to 23 ℃, adds described lactic acid bacteria fermenting agent, described renin and described food coloring, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 14 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) it is clear to carry out milk ejection, stops after 4 hours;
7) add that described fruit is really expected, described salt, described sweetener and described stabilizing agent fully mix;
8) step 7) gained mixed material is stirred, go into mold forming, packing, warehouse-in storage.
Product of the present invention presents the milk yellow of natural single cream cheese or the natural colour of milky and strawberry, and quality is pliable and tough, high resilience, and exquisiteness, additive is evenly distributed.Product has good rare cream and adds the feature fusion local flavor of strawberry, both can be used as the auxiliary material on the dining table, also can enjoy as leisure food easily.
The detection index of product:
Protein: 3-28g, fat: 10-35g, moisture 42-67g, carbohydrate 0-20g, calcium 100-500mg, sodium 160-600mg, pH value: 4.0-5.0.、
Embodiment 2 produces soft fruit flower color cheese
The raw material addition:
Cow's milk: 0.81T
Renin: animal rennet 3g
Lactic acid bacteria fermenting agent: missible oil streptococcus 50g
Fruit is really expected: Huang Tao 5.3kg
Salt: 3kg
Stabilizing agent: carragheen 4.2kg
Sweetener: honey element 20kg
Food coloring: beta carotene 10g
Anticorrisive agent: lysozyme 0.5kg
Raw material standard:
Fresh milk: meet the relevant milk index regulation of NY5045.
Fermented bacterium, renin, interpolation fruit are really expected: all meet national standard or enterprise product standard-required.
Preparation process is as follows:
1) selects the raw material milk of fresh antibiotic-free, acidity≤16 ° T;
2) the described raw milk of standardization makes its fat and albumen than between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure is the 250bar homogeneous, carries out 72 ℃, 15 seconds pasteurize then;
4) step 3) gained feed liquid is cooled to 23 ℃, adds described lactic acid bacteria fermenting agent, described renin and described food coloring, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 18 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) it is clear to carry out milk ejection, stops after 13 hours;
7) add that described fruit is really expected, described salt, described sweetener, anticorrisive agent and described stabilizing agent fully mix;
8) step 7) gained mixed material is stirred, go into mold forming, packing, warehouse-in storage.
Product of the present invention presents the milk yellow of natural single cream cheese or the natural color dot of milky and Huang Tao, and quality is pliable and tough, high resilience, and exquisiteness, additive is evenly distributed.Product has good rare cream texture and the characteristic flavor on basis of Huang Tao, both can be used as the auxiliary material on the dining table, also can enjoy as leisure food easily.
The detection index of product:
Protein: 3-28g, fat: 10-35g, moisture 42-67g, carbohydrate 0-20g, calcium 100-500mg, sodium 160-600mg, pH value: 4.0-5.0.
Embodiment 3 produces soft fruit flower color cheese
The raw material addition:
Cow's milk: 0.83T
Renin: plant renin 5g
Lactic acid bacteria fermenting agent: Lactobacillus casei 100g
Fruit is really expected: pineapple 8kg
Salt: 10kg
Stabilizing agent: xanthans 10kg
Sweetener: acesulfame potassium 80kg
Food coloring: annatto 80g
Anticorrisive agent: sorbic acid 0.8kg
Raw material standard:
Fresh milk: meet the relevant milk index regulation of NY5045.
Fermented bacterium, renin, interpolation fruit are really expected: all meet national standard or enterprise product standard-required.
Preparation process is as follows:
1) selects the raw material milk of fresh antibiotic-free, acidity≤16 ° T;
2) the described raw milk of standardization makes its fat and albumen than between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure is the 200bar homogeneous, carries out 63 ℃, 30 minutes pasteurize then;
4) step 3) gained feed liquid is cooled to 23 ℃, adds described lactic acid bacteria fermenting agent, described renin and described food coloring, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 16 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) it is clear to carry out milk ejection, stops after 8 hours;
7) add that described fruit is really expected, described salt, described sweetener, described anticorrisive agent and described stabilizing agent fully mix;
8) step 7) gained mixed material is stirred, go into mold forming, packing, warehouse-in storage.
Product of the present invention presents the milk yellow of natural single cream cheese or the natural color dot of milky and pineapple, and quality is pliable and tough, high resilience, and exquisiteness, additive is evenly distributed.Product has good rare cream texture and the characteristic flavor on basis of pineapple, both can be used as the auxiliary material on the dining table, also can enjoy as leisure food easily.
The detection index of product:
Protein: 3-28g, fat: 10-35g, moisture 42-67g, carbohydrate 0-20g, calcium 100-500mg, sodium 160-600mg, pH value: 4.0-5.0.
Embodiment 4 produces soft fruit flower color cheese
The raw material addition:
Cow's milk: 0.85T
Renin: plant renin 7g
Lactic acid starter: Lactococcus lactis 300g
Fruit is really expected: Cranberry 30kg
Salt: 15kg
Stabilizing agent: gelatin 15kg
Sweetener: sucrose 100kg
Food coloring: the appropriate 150g in At
Anticorrisive agent: potassium sorbate 1kg
Raw material standard:
Fresh milk: meet the relevant milk index regulation of NY5045.
Fermented bacterium, renin, interpolation fruit are really expected: all meet national standard or enterprise product standard-required.
Preparation process is as follows:
1) selects the raw material milk of fresh antibiotic-free, acidity≤16 ° T;
2) the described raw milk of standardization makes its fat and albumen than between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure is the 180bar homogeneous, carries out 72 ℃, 15 seconds pasteurize then;
4) step 3) gained feed liquid is cooled to 23 ℃, adds described lactic acid bacteria fermenting agent, described renin and described food coloring, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 16 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) it is clear to carry out milk ejection, stops after 10 hours;
7) add that described fruit is really expected, described salt, described sweetener, described anticorrisive agent and described stabilizing agent fully mix;
8) step 7) gained mixed material is stirred, go into mold forming, packing, warehouse-in storage.
Product of the present invention presents the milk yellow of natural single cream cheese or the natural color dot of milky and Cranberry, and quality is pliable and tough, high resilience, and exquisiteness, additive is evenly distributed.Product has good rare cream texture and the characteristic flavor on basis of Cranberry, both can be used as the auxiliary material on the dining table, also can enjoy as leisure food easily.
The detection index of product:
Protein: 3-28g, fat: 10-35g, moisture 42-67g, carbohydrate 0-20g, calcium 100-500mg, sodium 160-600mg, pH value: 4.0-5.0.
Embodiment 5 produces soft fruit flower color cheese
Prescription
The raw material addition:
Cow's milk: 0.88T
Renin: microbial rennet 10g
Lactic acid starter: bright beading coccus 500g
Fruit is really expected: Chinese grooseberry 50kg
Salt: 20kg
Stabilizing agent: guar gum 50kg
Sweetener: sucrose 150kg
Food coloring: alkermes 300g
Anticorrisive agent: Sodium Benzoate 1.2kg
Raw material standard:
Fresh milk: meet the relevant milk index regulation of NY5045.
Fermented bacterium, renin, interpolation fruit: all meet national standard or enterprise product standard-required.
Preparation process is as follows:
1) selects the raw material milk of fresh antibiotic-free, acidity≤16 ° T;
2) the described raw milk of standardization makes its fat and albumen than between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure is the 220bar homogeneous, carries out 72 ℃, 15 seconds pasteurize then;
4) step 3) gained feed liquid is cooled to 23 ℃, adds described lactic acid bacteria fermenting agent, described renin and described food coloring, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 15 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) it is clear to carry out milk ejection, stops after 6 hours;
7) add that described fruit is really expected, described salt, described sweetener, described anticorrisive agent and described stabilizing agent fully mix;
8) step 7) gained mixed material is stirred, go into mold forming, packing, warehouse-in storage.
Product of the present invention presents the milk yellow of natural single cream cheese or the natural color dot of milky and Chinese grooseberry, and quality is pliable and tough, high resilience, and exquisiteness, additive is evenly distributed.Product has the good rare cream texture and the characteristic flavor on basis of Chinese grooseberry, both can be used as the auxiliary material on the dining table, also can enjoy as leisure food easily.
The detection index of product:
Protein: 3-28g, fat: 10-35g, moisture 42-67g, carbohydrate 0-20g, calcium 100-500mg, sodium 160-600mg, pH value: 4.0-5.0.
Embodiment 6 produces soft fruit flower color cheese
The interpolation weight of preparation method and raw material is with embodiment 1, and difference is:
Wherein renin is: animal rennet and plant renin be 1g altogether, the two weight ratio 1: 1;
Wherein fruit really expect be: strawberry and blueberry be 1kg altogether, the two weight ratio 5: 1.
Embodiment 7 produces soft fruit flower color cheese
The interpolation weight of preparation method and raw material is with embodiment 1, and difference is:
Wherein fruit really expect be: Huang Tao, apple and grape be 5.3kg altogether, and its weight ratio is 4: 0.2: 0.8;
Wherein lactic acid bacteria fermenting agent is: streptococcus cremoris: Lactococcus lactis: Lactobacillus casei is 50g altogether, its weight ratio 5: 3: 2;
Wherein food coloring is: beta carotene, annatto, the appropriate 10g altogether in At, its weight ratio 7: 2: 1;
Wherein sweetener is: sucrose, Aspartame, honey element be 20g altogether, its weight ratio 2: 2: 1;
Wherein stabilizing agent is: locust bean gum, gelatin, guar gum, carragheen and xanthans be 4.2kg altogether, its weight ratio 5: 1: 1: 2: 1;
Wherein anticorrisive agent is: nisin (Nisin), Natamycin, lysozyme be 500g altogether, its weight ratio 3: 3: 1.
Embodiment 8 produces soft fruit flower color cheese
Preparation method and addition are with embodiment 3, and difference is:
Wherein fruit really expect be: pineapple, oranges and tangerines be 8kg altogether, the two weight ratio 5: 2;
Wherein food coloring is: beta carotene, annatto is 80g altogether, the two weight ratio 2: 1;
Wherein stabilizing agent is: gelatin, guar gum, carragheen and xanthans be 10kg altogether, its weight ratio 5: 1: 1: 1;
Wherein anticorrisive agent is: sorbic acid, potassium sorbate, benzoic acid be 800g altogether, its weight ratio 3: 2: 1.
Embodiment 9 produces soft fruit flower color cheese
Preparation method and addition are with embodiment 4, and difference is:
Wherein fruit really expect be: raspberry, pomegranate, watermelon be 30kg altogether, its weight ratio 1: 1: 1;
Wherein stabilizing agent is: gelatin, guar gum, carragheen, xanthans be 15kg altogether, its weight ratio 5: 1: 2;
Wherein sweetener is: sucrose, Aspartame, honey element, acesulfame potassium, the sweet 100g altogether of button, weight ratio 2: 2: 1;
Wherein anticorrisive agent is: sorbic acid, Natamycin, lysozyme be 1kg altogether, its weight ratio 3: 3: 5.
Embodiment 10 produces soft fruit flower color cheese
Preparation method and addition are with embodiment 5, and difference is:
Wherein fruit really expect be: Chinese grooseberry, mango, coconut palm fruit, sea-buckthorn be 50kg altogether, its weight ratio 3: 0.2: 2.8: 5.
Embodiment 11 produces soft fruit flower color cheese
The addition of preparation method and raw material is with embodiment 7, and difference is:
Wherein fruit really expect be: persimmon and sea-buckthorn, 5.0kg altogether, its weight ratio 1: 2;
Wherein lactic acid bacteria fermenting agent is streptococcus lactis, lactobacillus bulgaricus and lactobacillus acidophilus, is total to 45g,
Embodiment 12 produces soft fruit flower color cheese
Preparation method and addition are with embodiment 3, and difference is:
Wherein fruit really expect be: hawthorn and orange be 8kg altogether, its weight ratio 6: 1;
Wherein lactic acid bacteria fermenting agent is: lactobacillus thermophilus and Lactobacillus helveticus are total to 45g, its weight ratio 3: 2;
Wherein anticorrisive agent is: propolis is 900g altogether.
Though below done to elaborate according to the design and the embodiment of the object of the invention; but those of ordinary skills can recognize; under the precondition that does not break away from the claim limited range; still can make various improvement and conversion to the present invention, and these improve and conversion still should belong to protection scope of the present invention.
The test effect of product mouthfeel
With embodiment 1-12 product is laboratory sample, carries out 180 people's taste tests, adopts the mode of blank marking that product special flavour, color and luster, mouthfeel, hardness are estimated, and the test and appraisal person of 67-98% pleases oneself to product of the present invention and approves.
Product hygienic quality test effect
Carry out hygienic quality by the product to embodiment 1-12 and detect, indexs such as the coliform number of all products, coagulase-positive staphylococci, monokaryon hyperplasia listeria spp, salmonella all meet national GB5420 cheese sanitary standard regulation.
Experiment conclusion: natural soft fruit flower color cheese of the present invention all is subjected to liking of consumer very much on local flavor, mouthfeel, quality and nutritive value, safe and reliable, credible and expectation.
Claims (10)
1. soft fruit flower color cheese, it is characterized in that: it is made up of the raw material of following parts by weight ratio: cow's milk 800-880, renin 0.001-0.01, lactic acid bacteria fermenting agent 0.01-0.5, fruit are really expected 1-50, salt 1-20, stabilizing agent 1-50, sweetener 1-150, food coloring 0-0.3, anticorrisive agent 0-1.5.
2. soft fruit flower color cheese as claimed in claim 1 is characterized in that: described interpolation fruit is really expected to be selected from apple, pineapple, pomegranate, mango, strawberry, raspberry, blueberry, Cranberry, watermelon, Huang Tao, Chinese grooseberry, coconut palm fruit, grape, hawthorn, oranges and tangerines, orange, persimmon and/or the sea-buckthorn one or more combination.
3. soft fruit flower color cheese as claimed in claim 1 or 2 is characterized in that: described lactic acid bacteria fermenting agent be selected from streptococcus lactis, Lactococcus lactis, streptococcus thermophilus, streptococcus cremoris, missible oil streptococcus, bright beading coccus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus helveticus and/or Lactobacillus casei wherein single bacterial strain or several combinations.
4. soft fruit flower color cheese as claimed in claim 1 or 2 is characterized in that: described renin is selected from one or more the combination wherein of animal rennet, plant renin and/or microbial rennet.
5. soft fruit flower color cheese as claimed in claim 1 or 2 is characterized in that: described stabilizing agent is selected from one or more the combination in carragheen, locust bean gum, xanthans, guar gum and/or the gelatin.
6. soft fruit flower color cheese as claimed in claim 1 or 2 is characterized in that: described sweetener is selected from one or more the combination in sweet of sucrose, Aspartame, albumen sugar, honey element, acesulfame potassium and/or button.
7. soft fruit flower color cheese as claimed in claim 1 or 2 is characterized in that: described food coloring is selected from beta carotene, annatto, the At is appropriate and/or alkermes in one or more combination.
8. soft fruit flower color cheese as claimed in claim 1 or 2, it is characterized in that: described anticorrisive agent is selected from natural antiseptic agents such as nisin (Nisin), Natamycin, propolis, lysozyme, the combination of one or more in sorbic acid, potassium sorbate, sodium sorbate, benzoic acid, Sodium Benzoate and/or the Potassium Benzoate.
9. the method for any described soft fruit flower color cheese in production such as the claim 1 to 8 is characterized in that comprising the steps:
1) selects the raw material milk of fresh antibiotic-free, acidity≤16 ° T;
2) the described raw milk of standardization makes its fat and albumen than between 3.3 to 4.4;
3) raw milk to 63 after the preheating standardization ℃, pressure be 150bar to homogeneous between the 250bar, carry out cold pasteurization then;
4) step 3) gained feed liquid is cooled to 23 ℃, adds described lactic acid bacteria fermenting agent, described renin and described food coloring, stir static curdled milk after 5 minutes;
5) check grumeleuse hardness and pH value after 14 to 18 hours, when curdled milk pH value reaches 4.6, begin to stir breakdown of emulsion, slowly stirred static 5 minutes 7 minutes;
6) milk ejection is clear, stops after 4 to 13 hours;
7) add that described fruit is really expected, described salt, described anticorrisive agent, described sweetener and described stabilizing agent fully mix;
8) step 7) gained mixed material is stirred, go into mold forming, packing, warehouse-in storage.
10. production method as claimed in claim 9 is characterized in that, the sterilization conditions of described cold pasteurization is 63 ℃, 30 minutes or 72 ℃, 15 seconds.
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| CN103999947A (en) * | 2014-04-30 | 2014-08-27 | 任发政 | Cheese and preparation method thereof |
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| CN105053229A (en) * | 2015-07-14 | 2015-11-18 | 王学香 | Featured malus asiatica cheese and preparation method thereof |
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2009
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| CN103931767B (en) * | 2014-05-13 | 2016-06-08 | 光明乳业股份有限公司 | A kind of fruit juice cheese beverage and preparation method thereof |
| CN104255934A (en) * | 2014-07-25 | 2015-01-07 | 湖南农业大学 | Fresh cheese rich in probiotics and preparation method thereof |
| CN104738194A (en) * | 2015-03-02 | 2015-07-01 | 广西壮族自治区水牛研究所 | Microbial control method for buffalo milk semi-hard aged cheese |
| CN105053229A (en) * | 2015-07-14 | 2015-11-18 | 王学香 | Featured malus asiatica cheese and preparation method thereof |
| CN105104552A (en) * | 2015-07-22 | 2015-12-02 | 北京三元食品股份有限公司 | Cheese food, and preparation method thereof |
| CN105211308A (en) * | 2015-09-17 | 2016-01-06 | 广西百强水牛奶业股份有限公司 | A kind of local flavor buffalo cheese |
| CN107873854A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of processing method for cheese cake of roasting mutton |
| CN109463459A (en) * | 2018-11-12 | 2019-03-15 | 张晓丽 | A kind of plain chocolate casein block |
| CN109769957A (en) * | 2019-01-23 | 2019-05-21 | 石河子大学 | A kind of aloe Kiwi berry green tea flavored processed cheese and preparation method thereof |
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