CN106135408A - A kind of cheese's sauced Preparation Method - Google Patents
A kind of cheese's sauced Preparation Method Download PDFInfo
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- CN106135408A CN106135408A CN201510194151.XA CN201510194151A CN106135408A CN 106135408 A CN106135408 A CN 106135408A CN 201510194151 A CN201510194151 A CN 201510194151A CN 106135408 A CN106135408 A CN 106135408A
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Abstract
The invention provides the preparation method of a kind of cheese's beans, comprise the steps: 1) sugar, fermentation accelerant and water are mixed by a certain percentage, preparation fermentation promotes liquid；2) milk powder, modified starch, high fructose syrup and water are mixed in proportion, prepare solution of additive；3) fermentation that cheese and step 1) prepare is promoted that liquid is mixed in proportion, after reaction, obtain cheese's fermentation liquid；4) by step 3) prepare cheese's fermentation liquid, step 2) prepare solution of additive and sugar stir in proportion and be mixed to get mixed material；5) said mixture material prepares cheese's beans after colloid mill, sterilization.Cheese's sauced Preparation Method of the present invention simplifies production technology, and improves the holding time of cheese to a great extent.
Description
Technical field
The present invention relates to Food Science and manufacture field, particularly relate to the preparation method of a kind of cheese's beans.
Background technology
Cheese, is the translation of cheese, and cheese has another name called cheese or cheese, is that one puts acid in milk and increases afterwards
The food that enzyme or antibacterial make.
Before 12000 sheep raised and train by people with cattle ancient Egypt's epoch raising success, start as mankind's galactopoiesis
After soon, cheese (cheese refers to through repeatedly fermenting, and makes little cheese that moisture becomes, and is the one of cheese)
Just create.Along with rennet curdling promotes a leap of cheese making process, manufacturing of cheese
Quite ripe, therefrom th century later continues development to 19 th century later, cheese making at European Countries, and
Also the individual character making cheese fades away, and quality has declined.
Cheese making is superior, has a suitable maturity, delicious unsurpassed, with rich flavor strongly, cheese varieties is not
Disconnected renovation, fresh and ripe kind gets more and more, and the leeway of selection is increasing.But it is for a long time, dry
Cheese is controlled by Hesperian preparation of cheese business such as America and Europes always, either in terms of local flavor, or industrialization,
Standardization aspect fails to carry out well the localization research improvement of taste of Chinese people.
Whether (processed cheese is different ripe with a kind or 2 kinds also known as process cheese for cheese or processed cheese
The natural cheese of degree is primary raw material, adds emulsifying agent, the goods of stabilizer thawing after crushed), by
In nutritional labeling and the functional component of their rich content own, and self-contained a large amount of lactic acid bacterias so that
Cheese and reproduced goods thereof typically require and carry out accumulating under the conditions of 4 DEG C or following cold chain, once use behind Kaifeng
Or store improper, it is very easy to infect rotten；Foreign lands' local flavor that additionally cheese is strong is difficult to be accepted by compatriots,
Thus significantly define cheese and the popularization and application at home of cheese reproduced goods thereof.
Summary of the invention
The technical problem to be solved is to provide a kind of technique simple cheese sauced Preparation Method, by this
Cheese's beans prepared by method is with rich flavor, beans body gloss fine and smooth and convenient storage is transported.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of cheese's sauced Preparation Method, comprises the steps:
1) sugar, fermentation accelerant and water in mass ratio 3～7:1～3:90～95 is mixed, prepare fermentation and promote
Feed liquor；
2) by milk powder, modified starch, high fructose syrup and water in mass ratio 5～10:5～10:10～15:35～
45 mix homogeneously, prepare solution of additive；
3) by cheese and step 1) prepare fermentation promote liquid in mass ratio 10～20:1～9 mixing, reaction 60～
100min, obtains cheese's fermentation liquid；
4) by step 3) prepare cheese's fermentation liquid, step 2) prepare solution of additive and sugar in mass ratio
10～30:60～80:3～7 stirrings are mixed is incorporated in 50～60 DEG C, under the conditions of agitator speed 35～50r/min
Reaction 40～60min, obtains mixed material；
5) said mixture material prepares cheese's beans after colloid mill, sterilization.
Cheese's sauced Preparation Method of the present invention, compared with traditional handicraft, simplifies production technology, simultaneously also by fermentation
Reaction and glue mill process, improve mouthfeel, use cheese's beans prepared by the present invention can long term storage at normal temperatures,
The longest can store 12 months, achieve good beneficial effect.
Further, step 2) prepare solution of additive at 45～50 DEG C, carry out isothermal holding in advance.
So that cheese and fermentation promote that liquid fully reacts, described step 3) cheese and fermentation promote that liquid is in sending out
Reacting in ferment tank, reaction temperature is 35～40 DEG C, and fermentation tank rotating speed is 20～35r/min.
In order to improve mouthfeel further, described step 5) also include the step that uses colloid mill to carry out colloid mill before sterilization
Suddenly, colloid mill condition is: 50～60 DEG C of temperature, colloid mill under pressure 0.5～1.0MPa, colloid mill gap be 0.1～
0.3mm。
Further, step 5) sterilization conditions be 80～85 DEG C at a temperature of be incubated 10～15min.
Further, the mixed material after sterilization is cooled to 40～50 DEG C in 15～20min.
The moisture of cheese used in the present invention is 40～55% (mass percent), fat content be 25～
35% (mass percent), PH 4.5～5.5, total acid 0.6～0.9g/100ml, soluble solid 7.5～
10% (mass percent).
Described fermentation accelerant is made up of in mass ratio following components:
Strain 0.01%～0.1%
Chymosin 0.01%～0.1%
Lipase 0.01%～0.1%
Surplus is emulsifying agent and dispersant；
Described strain is lactococcus lactis subspecies, Lactococcus lactis subsp.lactis, bifidobacterium longum and breast bifid bar
One or more mixture in bacterium, described dispersant is modified starch, and described emulsifying agent is that sorbitol anhydride list is hard
The mass ratio of fat acid ester, emulsifying agent and dispersant is 0.1～1:0.1～1.
Cheese's beans prepared by the present invention, its moisture is 40～70% (mass percent), PH 4.5～6.0,
Fat 10～20% (mass percent), total acid 0.1～0.4g/100ml, soluble solid 15～30% (matter
Amount percent), reducing sugar 7～10% (with glucose meter), total sugar 10～30% (with glucose meter), cheese's beans
Viscosity can be at 2600～9500mPa S-1。
Cheese's beans of the present invention is by raw material selection, formula and the research of preparation technology, improving cheese's local flavor mouth
While sense can long term storage at normal temperatures, facilitate Product transport, in preparation technology, simplify and produced
Journey, it is possible to production cycle is greatly shortened and reduces production cost, there is significant beneficial effect.
Detailed description of the invention
The present invention will be described to be exemplified below specific embodiment.The those of ordinary skill foundation of described technical field
Above present disclosure and the taken scope of each parameter, all can realize the purpose of the present invention.It may be noted that
It is that embodiment is served only for that the invention will be further described, i.e. in order to technical scheme to be described rather than right
It limits, and does not represent protection scope of the present invention, nonessential amendment that other people make according to the present invention and tune
Whole, still fall within protection scope of the present invention.
Embodiment 1
A kind of cheese's sauced Preparation Method, is prepared by following steps:
(1) cheese is thawed in advance to 25 DEG C.
The moisture of the cheese that the present embodiment is used is 40% (mass percent), and fat content is respectively
35% (mass percent), PH 4.5, total acid 0.6g/100ml, soluble solid 10% (percent mass
Number).
(2) by white sugar: fermentation accelerant: water 5:3:90 in mass ratio mixes, and 40 DEG C of conditions
Lower heating for dissolving, obtains fermentation and promotes liquid.
Fermentation accelerant used by the present invention can also be formed by mass fraction configuration by following component:
Strain 0.01%
Chymosin 0.001%
Lipase 0.001%
Surplus is emulsifying agent and dispersant.
Wherein, strain is preferably lactococcus lactis subspecies and the Lactococcus lactis that Hansen Corp. of section of Denmark cultivates
Subspecies (biacetyl biology mutant), the mass ratio of the two selects excellent for 1:1, and in addition, described strain is also
Can be the one in lactococcus lactis subspecies and Lactococcus lactis subsp.lactis (biacetyl biology mutant),
Described dispersant is preferably modified starch (Tai Lai company), and emulsifying agent is preferably sorbitan monostearate (business
The name of an article: sorbester p18, Guangzhou Yu Xiang Chemical Co., Ltd. produces), in addition can also select span 40
Or sorbester p17, the mass ratio of described emulsifying agent and dispersant is preferably 1:1, it is of course also possible to be 0.1:1 or
1:0.1。
(3) by milk powder: modified starch (Guangzhou Tai Lai Food Co., Ltd): high fructose syrup: water presses matter
Amount be configured to solution of additive than 5:10:15:40, in jacketed pan under stirring condition mix homogeneously and in
It is incubated at 50 DEG C, stand-by.
Milk powder described in the present embodiment is preferably defatted milk powder, and modified starch i.e. hydroxypropyl PASELLI EASYGEL is (English
Name Hydroxypropyldistarch phosphate), the DE value of described high fructose syrup is preferably 42, what is called
DE i.e. Dextrose Equivalent, refers to that reducing sugar (with glucose meter) accounts for the percentage ratio of syrup dry.
(4) ready cheese in step (1) is promoted liquid 20:9 in mass ratio with the fermentation in (2)
Mixing, is put in the rustless steel fermentation tank of belt stirrer and temperature control, at temperature 35 DEG C, fermentation tank rotating speed 20r/min
Under the conditions of react 100min, obtain cheese's fermentation liquid；
(5) by above-mentioned fermentation liquid: solution of additive: white sugar 30:60:5 in mass ratio mixes, and is placed in
In the stainless steel cauldron of belt stirrer and temperature control, 60 DEG C, react under the conditions of agitator speed 35r/min
40min obtains mixed material；
(6) said mixture material is used colloid mill (Nan Yang, Guangzhou food machinery factory, model JM-FB140A)
Carrying out colloid mill, colloid mill condition is: 60 DEG C of temperature, pressure 1.0MPa, and colloid mill gap is adjusted to 0.2mm；
(7) mixed material after colloid mill being warming up to 80 DEG C, insulation 10min sterilizes, it may be preferred to
Sterilization tank sterilizes；
(8) material after sterilization is cooled to 50 DEG C in 15min, obtains a kind of novel cheese's beans finished product.
Through measuring, the cheese's beans prepared as stated above, its moisture content 60% (mass percent), PH 4.8,
Fat 12% (mass percent), total acid 0.35g/100ml, soluble solid 20% (mass percent),
Reducing sugar 10% (with glucose meter), total sugar 18.9% (with glucose meter), the viscosity of cheese's beans is 6800
mPa·S-1.Through surveying, this cheese's beans can normal temperature storage 12 months, it is adaptable to cold and hot working makes various cheese's wind
The product of taste, provides strong cheese flavour in high temperature baked product, it is possible to give characteristic cheese's product
Abundant mouthfeel, local flavor and nutritive value.
Embodiment 2
A kind of novel cheese's beans, is prepared by following steps:
(1) cheese is thawed in advance to 25 DEG C；
The moisture of the cheese that the present embodiment is used is 55% (mass percent), and fat content is respectively
25% (mass percent), PH 5.5, total acid 0.9g/100ml, soluble solid 7.5% (percent mass
Number).
(2) by white sugar: fermentation accelerant (Hansen Corp. of section of Denmark CHR-HANSEN): water presses matter
Measure and mix than 3:1:92, and heating for dissolving under the conditions of 38 DEG C, obtain fermentation and promote liquid.
(3) by milk powder: modified starch: high fructose syrup: water 5:5:10:45 in mass ratio is configured to add
Thing solution, in jacketed pan, mix homogeneously be incubated 50 DEG C under stirring condition, stand-by.
In order to improve mouthfeel, proper amount of edible salt and annatto or B-trailing plants recklessly can be added in solution of additive
Bu Su, its content is that those skilled in the art are easily mastered according to mouthfeel difference.
Milk powder described in the present embodiment is preferably defatted milk powder, and modified starch i.e. hydroxypropyl PASELLI EASYGEL is (English
Name Hydroxypropyldistarch phosphate), equivalent value DE of described high fructose syrup is preferably 42.
(4) fermentation in the same step of ready cheese (2) in step (1) is promoted liquid in mass ratio 20:
5 mixing, are put in the rustless steel fermentation tank of belt stirrer and temperature control, at temperature 37 DEG C, fermentation tank rotating speed
React 60min under the conditions of 35r/min, obtain cheese's fermentation liquid；
(5) above-mentioned fermentation liquid: solution of additive: white sugar 10:80:3 in mass ratio mix, 50 DEG C,
React 60min under the conditions of agitator speed 40r/min and obtain mixed material；
(6) by said mixture material colloid mill at 55 DEG C of temperature, pressure 0.5MP a, colloid mill gap 0.3mm；
(7) mixed material after colloid mill is warming up to 85 DEG C, is incubated 10min；
(8) material after sterilization is cooled to 50 DEG C in 15min, obtains a kind of novel cheese's beans finished product.
The cheese's beans prepared as stated above, its moisture content 70% (mass percent), PH 4.5, fat 10%
(mass percent), total acid 0.40g/100ml, soluble solid 15% (mass percent), reducing sugar
7% (with glucose meter), total sugar 10% (with glucose meter), the viscosity 2600mPa S of cheese's beans-1.Should
Cheese's beans is applicable eats for the various little foods such as the little ball of Octopus, egg son, grid cake, muffin, Waffle and letter
Surface carry out drenching beans, can be cheese's sauce, the strong abundant cheese's wind of the various sweets such as cheese's beverage offer
Taste characteristic and mouthfeel.
Embodiment 3
A kind of novel cheese's beans, is prepared by following steps:
(1) the cheese 10:10 in mass ratio that cheese embodiment 1 used and embodiment 2 are used solves
Freeze and be used in conjunction with after 25 DEG C.
(2) by white sugar: fermentation accelerant: water 7:2:95 in mass ratio mixes, under the conditions of 35 DEG C
Heating for dissolving, obtains fermentation and promotes liquid.
Fermentation accelerant in the present embodiment is made up of by mass fraction following component:
Strain 0.1%
Chymosin 0.01%
Lipase 0.01%
Surplus is emulsifying agent and the dispersant of the mixing of 1:1 in mass ratio.
Described strain is preferably lactococcus lactis subspecies, the Lactococcus lactis Asia that Hansen Corp. of section of Denmark cultivates
Planting and bifidobacterium longum and the mixture of Bifidobacterium lactis 1:1:1:1 in mass ratio, described dispersant is preferably and becomes
Property starch (Tai Lai company), emulsifying agent is preferably span 40, and (sorbitan monostearate, Guangzhou is abundant
Auspicious Chemical Co., Ltd. produces).
(3) by milk powder: modified starch: high fructose syrup: water 10:7:15:35 in mass ratio is configured to add
Add thing solution, and add the hydrogenated oil and fat of mass fraction 5%, be uniformly mixed under the conditions of 45 DEG C in jacketed pan
And continue 30min, stand-by；In order to improve mouthfeel, can add appropriate mass fraction in solution of additive is
The hydrogenated oil and fat of 5%, its content is that those skilled in the art are easily mastered according to mouthfeel difference.
(4) fermentation in the same step of the cheese (2) in step (1) is promoted that liquid 20:1 in mass ratio mixes
Close, be put in the rustless steel fermentation tank of belt stirrer and temperature control, at temperature 40 DEG C, fermentation tank rotating speed 30r/min
Under the conditions of react 60min, obtain cheese's fermentation liquid；
(5) above-mentioned fermentation liquid: solution of additive: white sugar 20:73:7 in mass ratio mix, 50 DEG C,
React 60min under the conditions of agitator speed 50r/min and obtain mixed material；
(6) by said mixture material at 50 DEG C of temperature, colloid mill under pressure 1MPa, colloid mill gap 0.1mm；
(7) mixed material after colloid mill is warming up to 80 DEG C, is incubated 15min；
(8) material after sterilization is cooled to 40 DEG C in 20min, obtains a kind of novel cheese's beans finished product.
The cheese's beans prepared as stated above, its moisture content 40% (mass percent), PH 6.0, fat 20%
(mass percent), total acid 0.10g/100ml, soluble solid 30% (mass percent), reduction
Sugar 8.2% (with glucose meter), total sugar 30% (with glucose meter), the viscosity 9500mPa S of cheese's beans-1。
This cheese's beans is applicable in series products sandwich, faric, is not only able to after hot working provide strong abundant sesame
Scholar's local flavor and mouthfeel, but also the effect of quick-fried slurry can be presented.
Test 1 study on the stability test
In the present invention, carrying out study on the stability test with embodiment 1,2,3 products obtained therefrom for sample, extraction is pressed
The 1kg plastic film bag finished product produced according to corresponding technique is placed in 37 DEG C of calorstats storage, measures in the different storage phase
The structural state of sample, local flavor, mouthfeel change, to investigate stability.Result see table 1.
Table 1 product stability checking result of the test
As can be seen from the above table, after cheese's jam products of the present invention stores half a year under the constant temperature of 37 DEG C surely
Qualitative performance is good.During the storage of 12 months, the phenomenon that product slightly color and luster slightly shades.
Test 2 contrast experiments
In the present invention, carrying out operation ease test with embodiment 1,2,3 products obtained therefrom for sample, extraction is pressed
The 1kg plastic film bag packed products produced according to corresponding technique, is respectively used to make light cheese cake, quick-fried slurry Octopus little
In the products such as a ball, sesame heart cattle ball, see table 2 with the operating characteristics comparing result of tradition cheese.
Table 2 is with the operating characteristics contrast of tradition cheese
As can be seen from the above table, cheese's beans of the present invention with take with and be substantially reduced the loss of material, and hundred
Taking property can be used for well in the production of various cold and hot working, embodiment cheese's characteristic flavor.
Test 3 bacterium colony detections
In the present invention, carrying out investigating test with embodiment 1,2,3 products obtained therefrom for sample, extraction is according to correspondence
The 1kg plastic film bag finished product that technique produces is placed in 37 DEG C of calorstats storage, with reference to " GB 4789.2-2010 eats
Product safe national standard food microbiological examination total plate count measures " and GB 4789.35-2010 food safety
National standard food microbiological examination lactic acid bacteria measures ", measure sample in the different storage phase total plate count and
Lactic acid bacteria number, to investigate stability.Result see table 3.
Table 3 product total plate count, lactic acid bacteria test experience result
As can be seen from the above table, cheese's jam products of the present invention is under the constant temperature of 37 DEG C, up to 12
During the shelf-life of the moon stores, total plate count and lactic acid bacteria, all within 1000cfu/g content, meet half solid
The corresponding Con trolling index of the microorganism of state tartar sauce, has good storage effect.
Claims (9)
1. cheese's sauced Preparation Method, it is characterised in that comprise the steps:
1) sugar, fermentation accelerant and water in mass ratio 3～7:1～3:90～95 is mixed, prepare fermentation and promote liquid；
2) by milk powder, modified starch, high fructose syrup and water in mass ratio 5～10:5～10:10～15:35～45 mix homogeneously, solution of additive is prepared；
3) fermentation that cheese and step 1) prepare is promoted liquid in mass ratio 10～20:1～9 mixing, react 60～100min, obtain cheese's fermentation liquid；
4) by step 3) prepare cheese's fermentation liquid, step 2) prepare solution of additive and sugar in mass ratio 10～30:60～80:3～7 stirring mixing and fully react obtain mixed material；
5) said mixture material prepares cheese's beans after colloid mill, sterilization.
2. according to cheese's sauced Preparation Method described in right 1, it is characterised in that step 2) prepare solution of additive at 45～50 DEG C, carry out isothermal holding in advance.
3. according to cheese's sauced Preparation Method described in right 1, it is characterised in that step 3) cheese and fermentation promote that liquid reacts in fermentation tank, and reaction temperature is 35～40 DEG C, and fermentation tank rotating speed is 20～35r/min.
4. according to cheese's sauced Preparation Method described in right 1, it is characterised in that step 4) reaction condition is: 50～60 DEG C, react 40～60min under the conditions of agitator speed 35～50r/min.
5. according to cheese's sauced Preparation Method described in right 1, it is characterised in that also including the step using colloid mill to carry out colloid mill before step 5) sterilization, colloid mill condition is: 50～60 DEG C of temperature, colloid mill under pressure 0.5～1.0MPa, and colloid mill gap is 0.1～0.3mm.
6. according to cheese's sauced Preparation Method described in right 1, it is characterised in that step 5) sterilization conditions is incubated 10～15min at a temperature of being 80～85 DEG C.
7. according to cheese's sauced Preparation Method described in right 1, it is characterised in that the mixed material after sterilization is cooled to 40～50 DEG C in 15～20min.
8. according to the arbitrary described cheese's sauced Preparation Method of claim 1 to 7, it is characterised in that in mass, the moisture of cheese is 40～55%, and fat content is respectively 25～35%, and soluble solid is 7.5～10%, total acid is 0.6～0.9g/100ml, and PH is 4.5～5.5.
9. according to the arbitrary described cheese's sauced Preparation Method of claim 1 to 7, it is characterised in that described fermentation accelerant is made up of in mass ratio following components:
Strain 0.01%～0.1%
Chymosin 0.01%～0.1%
Lipase 0.01%～0.1%
Surplus is emulsifying agent and dispersant；
Described strain is one or more mixture in lactococcus lactis subspecies, Lactococcus lactis subsp.lactis, bifidobacterium longum and Bifidobacterium lactis, described dispersant is modified starch, described emulsifying agent be the mass ratio of sorbitan monostearate, emulsifying agent and dispersant be 0.1～1:0.1～1.
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| CN201510194151.XA CN106135408B (en) | 2015-04-22 | 2015-04-22 | Cheese sauce preparation method |
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| CN201510194151.XA CN106135408B (en) | 2015-04-22 | 2015-04-22 | Cheese sauce preparation method |
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| CN106135408A true CN106135408A (en) | 2016-11-23 |
| CN106135408B CN106135408B (en) | 2020-03-24 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107361151A (en) * | 2017-08-17 | 2017-11-21 | 岭南师范学院 | A kind of seafood cheese fused solution and preparation method thereof |
| CN110574901A (en) * | 2019-10-18 | 2019-12-17 | 东莞市欣荣天丽科技实业有限公司 | Fermented high-fiber cake sauce and processing method and application thereof |
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| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN106135408B (en) | 2020-03-24 |
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