CN106720394A - A kind of cream cheese sausage and preparation method thereof - Google Patents
A kind of cream cheese sausage and preparation method thereof Download PDFInfo
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- CN106720394A CN106720394A CN201611022428.1A CN201611022428A CN106720394A CN 106720394 A CN106720394 A CN 106720394A CN 201611022428 A CN201611022428 A CN 201611022428A CN 106720394 A CN106720394 A CN 106720394A
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- cream cheese
- aspergillus oryzae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention provides a kind of cream cheese sausage and preparation method thereof, the method is comprised the following steps：(1) by raw milk after pasteurize, lactobacillus-fermented curdled milk, cut into fritter, discharging whey obtains granular curd；(2) granular curd is die-filling, the demoulding after being squeezed obtains ziega；(3) ziega is cut, addition salt and aspergillus oryzae spore liquid are stirred, and bowel lavage obtains cream cheese sausage；Wherein, in terms of ziega quality, concentration is 105‑106The addition of the aspergillus oryzae spore liquid of cfu/mL is 0.2 0.6L/kg；(4) it is vented, drying cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging is obtained final product.The production technology that preparation method of the present invention is used is feasible and easily operated；The cheese of cream cheese sausage of the present invention is former cheese processed, and it is of high nutritive value, and makes cream cheese sausage ripe using the distinctive enzyme system of aspergillus oryzae, assigns the distinctive ferment local-flavor of cream cheese sausage, and bent fragrance is protruded, and is adapted to China consumer and eats.
Description
Technical field
The invention belongs to the technical field of dairy products, and in particular to a kind of cream cheese sausage and preparation method thereof.
Background technology
Cheese have the title of " milk gold ", concentrates the most of essential ingredient in breast, and nutritive value is very high, is typical case
High nutrition healthy food, and discharging substantial amounts of whey makes lactose content relatively low, and edible cheese is less prone to lactose intolerance.It is dry
The composition such as rich in protein and polypeptide in junket, the various ammonia being easily absorbed by the human body are hydrolyzed into by various protease and polypeptidase etc.
Base acid, therefore cheese is applied to various crowds, especially lactose intolerance receptor and diabetic.
Cream cheese sausage is a kind of cheese product being popular abroad.But cream cheese sausage is typically using processed cheese system
Make, the relatively fewer of cream cheese sausage processing is carried out using original cheese.CN103168857A employs former cheese processed and carries out sootiness milk
The preparation of junket intestines, but its cheese for using, still with hard system or semi-hard cheese, the local flavor before its cream cheese sausage is smoked still is made firmly
The local flavor of aged cheese, local flavor is relatively single.At present, the commercially produced product of any mold fermentation cream cheese sausage is had no both at home and abroad.
The content of the invention
The purpose of the present invention is directed to the defect of existing cream cheese sausage local flavor and product style sheet one, there is provided a kind of local flavor
Unique cream cheese sausage and preparation method thereof, to develop the new type functional cheese of suitable Chinese Consumer's local flavor and mouthfeel requirement
Intestines.
The invention provides a kind of preparation method of cream cheese sausage, the method is comprised the following steps：
(1) by raw milk after pasteurize, lactobacillus-fermented curdled milk, cut into fritter, discharging whey obtains granular curd；
(2) granular curd is die-filling, the demoulding after being squeezed obtains ziega；
(3) ziega is cut, addition salt and aspergillus oryzae spore liquid are stirred, and bowel lavage obtains cream cheese sausage；Wherein, with ziega
Quality meter, concentration is 105-106The addition of the aspergillus oryzae spore liquid of cfu/mL is 0.2-0.6L/kg；
(4) it is vented, drying cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging is obtained final product.
Further, raw milk is one or more in cow's milk and sheep breast in step (1).
Further, lactic acid bacteria is Lactococcus lactis subsp. lactis and/or lactococcus lactis subsp in step (1).
Further, curdled milk is carried out using renin in step (1), renin is calf abomasum renin and/or micro- life
Thing renin；Renin is configured to the curdled milk enzyme aqueous solution of mass concentration 1-2%, 15-25min is incubated at 28-30 DEG C, then enter
Row curdled milk.
Further, the pressure of squeezing is 4-6MPa in step (2)；The time of squeezing is 10-15min, the temperature of squeezing
It is 10-20 DEG C.
Further, in step (3) in terms of ziega quality, the addition of edible salt is 1-2.5%.
Further, in step (3), aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 10-20%, with 150-200rpm at 25-32 DEG C
Speed shaking table culture 2-4d, obtain seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 5-10%, 25-
With the speed shaking table culture 10-12d of 150-200rpm at 32 DEG C, it is 10 to obtain strain content5-106The aspergillus oryzae spore of cfu/mL
Liquid.
Further, the formula of aspergillus oryzae fluid nutrient medium is：Potato leaching powder 4-20g/L, glucose 20-40g/L.
Further, fermenting-ripening, 25-30 DEG C of first stage temperature, relative humidity are carried out in two stages in step (4)
85-95%, maturation time 4-6d；12-16 DEG C of second stage temperature, relative humidity 80-85%, maturation time 1-2 weeks.
Present invention also offers cream cheese sausage obtained in a kind of above-mentioned preparation method.
Beneficial effects of the present invention are：The production technology that preparation method of the present invention is used is feasible and easily operated；The present invention
The cheese of cream cheese sausage is former cheese processed, and it is of high nutritive value, and makes cream cheese sausage ripe using the distinctive enzyme system of aspergillus oryzae, assigns milk
The distinctive ferment local-flavor of junket intestines, bent fragrance is protruded, and is adapted to China consumer and is eaten.
Specific embodiment
Embodiment of the present invention is described in detail with reference to embodiment, but those skilled in the art will manage
Solution, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.
The preparation method of cream cheese sausage of the present invention is comprised the following steps：
(1) by raw milk after pasteurize, lactobacillus-fermented curdled milk, cut into fritter, discharging whey obtains granular curd；
(2) granular curd is die-filling, the demoulding after being squeezed obtains ziega；
(3) ziega is cut, addition salt and aspergillus oryzae spore liquid are stirred, and bowel lavage obtains cream cheese sausage；Wherein, with ziega
Quality meter, 105-106The addition of the aspergillus oryzae spore liquid of cfu/mL concentration is 0.2-0.6L/kg；
(4) it is vented, drying cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging is obtained final product.
In step (1), raw milk can be one or more in rich milk and skimmed milk；Wherein, rich milk is not pass through
Cross the fresh milk of any ungrease treatment；Skimmed milk is by the fresh milk of ungrease treatment.In the optional cow's milk of raw milk and sheep breast one
Plant or various.
In step (1), the temperature of pasteurize is preferably 68-72 DEG C, and the sterilized time is preferably 15-30s；Pasteur
Sterilized purpose is to kill all pathogenic bacteria present in raw milk.
In step (1), the leavening that lactobacillus-fermented is used is Lactococcus lactis subsp. lactis (Lactococcus
Lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis
subsp.cremoris).Lactobacillus-fermented is that the lactose in raw milk is changed into lactic acid and other materials, is formd uniform solidifying
Breast, produces local flavor.
Curdled milk in step (1) carries out curdled milk using renin, and renin is preferably calf abomasum renin and/or micro-
Biological renin.Renin is commercially available, and there is sale in such as Danisco A/S BJ Rep Office, Hansen Corp. of section and DSM N. V..By curdled milk
Enzyme is configured to the curdled milk enzyme aqueous solution that mass concentration is 1-2%, in being incubated 15-25min at 28-30 DEG C, then carries out curdled milk.
In step (1), the method and condition of cutting are this area conventional method and condition.The fritter for cutting into is preferably
It is the cuboid of 1.8-2.2cm, is more preferably the square of 1.8-2.2cm.
In step (1), the method and condition of discharging whey are this area conventional method and condition, generally according to original cheese processed
Type and the moisture requirement of finished product Free water is fully discharged.
In step (2), die-filling refers to that granular curd is loaded into conventional use of cheese mould, and die-filling method and condition are this
Field conventional method and condition.
In step (2), the condition of squeezing is：The pressure of squeezing is 4-6MPa, and the time of squeezing is 10-15min, pressure every time
The temperature of squeezing is 10-20 DEG C., it is necessary to overturn or break up so as to follow-up operation granular curd after squeezing every time.
In step (2), the demoulding refers to deviate from granular curd from conventional use of cheese mould, the method and condition of the demoulding
It is this area conventional method and condition.
In step (3), the method and condition of cutting are this area conventional method and condition.Ziega preferably
The cuboid of 1.0-2.0cm, is more preferably the square of 1.0-2.0cm.
In step (3), with the salt of salt be edible salt commonly used in the art.The addition of edible salt is with ziega quality
Meter, preferably 1-2.5%.
In step (3), aspergillus oryzae can be conventional aspergillus oryzae used in food processing process, as long as it can
Produce aspergillus oryzae and can safety applications in food processing technology.
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 10-20vol%, at 25-32 DEG C with 150-
The speed shaking table culture 2-4d of 200rpm, obtains seed liquor；Wherein, aspergillus oryzae culture medium contains：Potato leaching powder 4-20g/L, Portugal
Grape sugar 20-40g/L；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 5-10vol%,
In, with the speed shaking table culture 10-12d of 150-200rpm, being obtained final product at 25-32 DEG C；Wherein, the formula of aspergillus oryzae fluid nutrient medium
For：Potato leaching powder 4-20g/L, glucose 20-40g/L.
In the present invention, by common sense in the field, if aspergillus oryzae spore liquid is not used at once after being obtained, need to be cold at 4 DEG C
Hide and preserve.
In step (3), the method and condition of stirring are this area conventional method and condition.The purpose of stirring is to make curdled milk
Block is well mixed with salt and aspergillus oryzae spore liquid.
In step (3), the method and condition of bowel lavage are this area conventional method and condition.Bowel lavage preferably uses bowel lavage
Machine is carried out.The diameter of cream cheese sausage is preferably 28-45mm, and single weight is preferably 80-250g.The casing of cream cheese sausage is preferably
It is Collagent casing for sausages or cellulose sausage casing.
In step (4), it is this area conventional method and condition to be vented.Exhaust is carried out preferably according to operations described below：With
Needle plate holing on the cream cheese sausage of horizontal is discharged with by the gas inside cream cheese sausage.
In step (4), the method and condition of drying are this area conventional method and condition, typically dry up milk using cold wind
The surface of junket intestines.The temperature of drying is preferably no more than 16 DEG C, and more preferably temperature is 6-12 DEG C.
Fermenting-ripening is carried out in step (4) in two stages, the condition of fermenting-ripening is：25-30 DEG C of first stage temperature is right
Humidity 85-95%, maturation time 4-6d；12-16 DEG C of second stage temperature, relative humidity 80-85%, maturation time 1-2 weeks.Hair
Ferment maturation is carried out in aseptic ripe case.
In step (4), it is this area conventional operating method and condition to be vacuum-packed.
On the basis of common sense in the field is met, above-mentioned each optimum condition can be combined, and obtain final product each preferable reality of the present invention
Example.
Embodiment 1
A kind of preparation method of cream cheese sausage is comprised the following steps：
(1) will check qualified cow's milk carries out pasteurize, and sterilization conditions are 72 DEG C/15s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 10U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition mass concentration is 1%
Curdled milk enzyme aqueous solution, stands, by curd cutting into 2cm after curdled milk 30min after stirring 10min3Fritter, be slowly stirred 15min,
30% whey is discharged, it is when pH value drops to 5.4, whey is drained, obtain granular curd；
(2) granular curd is loaded into mould, in squeezing 15min is carried out with the pressure of 4MPa at 10 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 10mm*10mm*10mm, according to ziega quality
1% adds salt, and aspergillus oryzae spore liquid is added according to 0.2L/kg ziegas quality, after stirring, is filled using sausage filler
Intestines, using Collagent casing for sausages, are obtained casing diameter for 45mm and single quality are the cream cheese sausage of 250g；
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 10%, with the speed shaking table of 150rpm at 25 DEG C
Culture 4d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 5%, at 25 DEG C
With the speed shaking table culture 12d of 150rpm, it is 10 to obtain strain content5The aspergillus oryzae spore liquid of cfu/mL；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge the gas in cream cheese sausage, at 6 DEG C with cold wind dry up milk
The surface of junket intestines, is put into sterile culture case maturation, and cream cheese sausage is overturn daily, ripe in two stages, 25 DEG C of first stage temperature, phase
To humidity 95%, maturation time 6d；12 DEG C of second stage temperature, relative humidity 85%, maturation time 2 weeks.After maturation is expired, adopt
Obtained final product with vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Embodiment 2
A kind of preparation method of cheese, it is comprised the following steps：
(1) will check qualified lactogenesis carries out pasteurize, and sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 14U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition mass concentration is 1.2%
Curdled milk enzyme aqueous solution, stirring 5min after stand, by curd cutting into 1.8cm after curdled milk 40min3Fritter, be slowly stirred
30min, discharges 30% whey, when pH value drops to 5.4, whey is drained, obtains granular curd；
(2) granular curd is loaded into mould, in squeezing 12min is carried out with the pressure of 5MPa at 15 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 20mm*20mm*20mm, according to ziega quality
1.5% adds salt, and aspergillus oryzae spore liquid is added according to 0.4L/kg ziegas quality, after stirring, is carried out using sausage filler
Bowel lavage, using Collagent casing for sausages, is obtained casing diameter for 40mm and single quality is the cream cheese sausage of 220g；
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 12%, with the speed shaking table of 150rpm at 28 DEG C
Culture 3d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 6%, at 28 DEG C
With the speed shaking table culture 10d of 150rpm, it is 10 to obtain strain content5The aspergillus oryzae spore liquid of cfu/mL；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge cream cheese sausage internal gas, while beneficial to the life of aspergillus oryzae
Long, in the surface for drying up cream cheese sausage at 9 DEG C with cold wind, it is ripe to be put into sterile culture case, and cream cheese sausage is overturn daily, in two stages into
It is ripe, 28 DEG C of first stage temperature, relative humidity 90%, maturation time 5d, 14 DEG C of second stage temperature, relative humidity 80%, into
Ripe time 10d.After maturation is expired, obtained final product using vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Embodiment 3
A kind of preparation method of cheese, it is comprised the following steps：
(1) will check qualified lactogenesis carries out pasteurize, and sterilization conditions are 70 DEG C/25s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 16U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition mass concentration is 1.4%
Curdled milk enzyme aqueous solution, stirring 8min after stand, by curd cutting into 2.2cm after curdled milk 35min3Fritter, be slowly stirred
25min, discharges 30% whey, when pH value drops to 5.4, whey is drained, obtains granular curd；
(2) granular curd is loaded into mould, in squeezing 10min is carried out with the pressure of 6MPa at 12 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 15mm*15mm*15mm, according to ziega quality
2.5% adds salt, and aspergillus oryzae spore liquid is added according to 0.6L/kg ziegas quality, after stirring, is carried out using sausage filler
Bowel lavage, using Collagent casing for sausages, is obtained casing diameter for 28mm and single quality is the cream cheese sausage of 80g；
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 16%, with the speed shaking table of 180rpm at 28 DEG C
Culture 4d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 8%, at 28 DEG C
With the speed shaking table culture 10d of 180pm, it is 10 to obtain strain content6The aspergillus oryzae spore liquid of cfu/mL；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge cream cheese sausage internal gas, while beneficial to the life of aspergillus oryzae
It is long, in the surface for drying up cream cheese sausage at 12 DEG C with cold wind, sterile culture case maturation is put into, cream cheese sausage is overturn daily, in two stages
Maturation, 30 DEG C of first stage temperature, relative humidity 85%, maturation time 4d, 16 DEG C of second stage temperature, relative humidity 80%,
Maturation time 1 week.After maturation is expired, obtained final product using vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Embodiment 4
A kind of preparation method of cheese, it is comprised the following steps：
(1) will check qualified lactogenesis carries out pasteurize, and sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 12U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition mass concentration is 1.5%
Curdled milk enzyme aqueous solution, stirring 5min after stand, by curd cutting into 1.8cm after curdled milk 40min3Fritter, be slowly stirred
30min；30% whey is discharged, it is when pH value drops to 5.4, whey is drained, obtain granular curd；
(2) granular curd is loaded into mould, in squeezing 12min is carried out with the pressure of 5MPa at 10 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 10mm*10mm*10mm, according to ziega quality
1.0% adds salt, and aspergillus oryzae spore liquid is added according to 0.2L/kg ziegas quality, after stirring, is carried out using sausage filler
Bowel lavage, using Collagent casing for sausages, is obtained casing diameter for 35mm and single quality is the cream cheese sausage of 150g；
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 18%, with the speed shaking table of 200rpm at 30 DEG C
Culture 4d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 8%, at 30 DEG C
With the speed shaking table culture 10d of 200rpm, it is 10 to obtain strain content6The aspergillus oryzae spore liquid of cfu/mL；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge cream cheese sausage internal gas, while beneficial to the life of aspergillus oryzae
Long, in the surface for drying up cream cheese sausage at 9 DEG C with cold wind, it is ripe to be put into sterile culture case, and cream cheese sausage is overturn daily, in two stages into
It is ripe, 25 DEG C of first stage temperature, relative humidity 90%, maturation time 6d；12 DEG C of second stage temperature, relative humidity 85%, into
2 weeks ripe time.After maturation is expired, obtained final product using vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Embodiment 5
A kind of preparation method of cheese, it is comprised the following steps：
(1) will check qualified lactogenesis carries out pasteurize, and sterilization conditions are 72 DEG C/15s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 10U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition mass concentration is 1.8%
Curdled milk enzyme aqueous solution, stirring 10min after stand, by curd cutting into 2cm after curdled milk 30min3Fritter, be slowly stirred
15min, discharges 30% whey, when pH value drops to 5.4, whey is drained, obtains granular curd；
(2) granular curd is loaded into mould, in squeezing 15min is carried out with the pressure of 4MPa at 20 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 15mm*15mm*15mm, according to ziega quality
2.5% adds salt, and aspergillus oryzae spore liquid is added according to 0.6L/kg ziegas quality, after stirring, is carried out using sausage filler
Bowel lavage, using Collagent casing for sausages, is obtained casing diameter for 42mm and single quality is the cream cheese sausage of 225g；
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 20%, with the speed of 150-200rpm at 32 DEG C
Shaking table culture 3d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 10%, 32 DEG C
Under with the speed shaking table culture 10d of 150-200rpm, obtain strain content for 106The aspergillus oryzae spore liquid of cfu/mL；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge cream cheese sausage internal gas, while beneficial to the life of aspergillus oryzae
It is long, in the surface for drying up cream cheese sausage at 12 DEG C with cold wind, sterile culture case maturation is put into, cream cheese sausage is overturn daily, in two stages
Maturation, 28 DEG C of first stage temperature, relative humidity 85%, maturation time 5d；14 DEG C of second stage temperature, relative humidity 85%,
Maturation time 10d.After maturation is expired, obtained final product using vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Embodiment 6
A kind of preparation method of cheese, it is comprised the following steps：
(1) will check qualified lactogenesis carries out pasteurize, and sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 12U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition mass concentration is 1.8%
Curdled milk enzyme aqueous solution, stirring 10min after stand, by curd cutting into 1.8cm after curdled milk 40min3Fritter, be slowly stirred
30min；30% whey is discharged, it is when pH value drops to 5.4, whey is drained, obtain granular curd；
(2) granular curd is loaded into mould, in squeezing 10min is carried out with the pressure of 6MPa at 15 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 20mm*20mm*20mm, according to ziega quality
1.5% adds salt, and aspergillus oryzae spore liquid is added according to 0.4L/kg ziegas quality, after stirring, is carried out using sausage filler
Bowel lavage, using Collagent casing for sausages, is obtained casing diameter for 45mm and single quality is the cream cheese sausage of 250g；
Aspergillus oryzae spore liquid is obtained by following methods：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, spore is hanged
Supernatant liquid is accessed in aspergillus oryzae fluid nutrient medium, and the access amount of spore suspension is 20%, with the speed shaking table of 200rpm at 30 DEG C
Culture 4d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 10%, 30 DEG C
Under with the speed shaking table culture 12d of 200rpm, obtain strain content for 106The aspergillus oryzae spore liquid of cfu/mL；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge cream cheese sausage internal gas, while beneficial to the life of aspergillus oryzae
Long, in the surface for drying up cream cheese sausage at 9 DEG C with cold wind, it is ripe to be put into sterile culture case, and cream cheese sausage is overturn daily, in two stages into
It is ripe, 30 DEG C of first stage temperature, relative humidity 90%, maturation time 4d, 16 DEG C of second stage temperature, relative humidity 85%, into
1 week ripe time.After maturation is expired, obtained final product using vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Comparative example
(1) will check qualified lactogenesis carries out pasteurize, and sterilization conditions are 68 DEG C/30s, are cooled to 32 DEG C；Add breast
Acid bacteria fermentation agent, acidifying fermentation is carried out by 12U/100L, and 6.4 are dropped to for pre-acidified terminal with pH；Addition renin, stirring
Stood after 10min, by curd cutting into 1.8cm after curdled milk 40min3Fritter, be slowly stirred 30min, discharge 30% whey, when
It is when pH value drops to 5.4, whey is drained, obtain granular curd；
(2) granular curd is loaded into mould, in squeezing 10min is carried out with the pressure of 6MPa at 15 DEG C, is repeated after upset
Once, squeezing terminates the rear demoulding, obtains ziega for above-mentioned squeezing；
(3) ziega is removed from the molds, is cut with the cube of 20mm*20mm*20mm, according to ziega quality
1.5% adds salt, after stirring, bowel lavage is carried out using sausage filler, and using Collagent casing for sausages, prepared casing diameter is
45mm and single quality are the cream cheese sausage of 250g；
(4) with needle plate on the cream cheese sausage of horizontal holing to discharge cream cheese sausage internal gas, at 9 DEG C with cold wind dry up milk
The surface of junket intestines, is put into sterile culture case maturation, and cream cheese sausage is overturn daily, ripe in two stages, 30 DEG C of first stage temperature, phase
To humidity 90%, maturation time 4d, 16 DEG C of second stage temperature, relative humidity 85%, maturation time 1 week.After maturation is expired, adopt
Obtained final product with vacuum packaging.
In stored refrigerated at 2-8 DEG C, the shelf-life was up to 9 months for obtained cream cheese sausage.
Effect example 1
Nutritional ingredient detection is carried out to cream cheese sausage of the invention, the cream cheese sausage prepared using comparative example is used as control.
The measure of moisture, fat and NaCl uses National Standard of the People's Republic of China's GB5421 hard cheeses detection side
Method, protein measuring uses National Standard of the People's Republic of China's GB5413.1-1997 Milk powder and formula foods for infant and young children eggs
The measure of white matter, the measure of lactose uses National Standard of the People's Republic of China GB5413.5-2010 infant foods and dairy products
High performance liquid chromatography in middle lactose, the measure of sucrose, the measure of free amino acid is using (The such as De Freitas
addition ofa cocktail ofyeast species to Cantalet cheese changes bacterial
survival and enhances aroma compound formation.International Journal of Food
Microbiology,2009,129:Amino acid assays 37-42).Testing result is shown in Table 1.
The nutritional ingredient testing result (per 100g cream cheese sausages) of the cream cheese sausage of table 1
Knowable to the data of table 1, in the embodiment of the present invention fat of cream cheese sausage, protein, moisture, NaCl etc. and comparative example without
Significant difference, and the free aminoacid content of cream cheese sausage will be far above comparative example, the cream cheese sausage of the embodiment of the present invention in embodiment
Local flavor it is more rich.
Effect example 2
Organoleptic quality evaluations are carried out to cream cheese sausage of the invention, the cream cheese sausage using comparative example preparation used as control, comment by sense organ
It is fixed to be completed by 20 trained sensory evaluation persons of specialty.Index score person high shows that the effect of cream cheese sausage is good, consumption
Person likes high with acceptance.Result is as shown in table 2.
The sensory evaluation Score Lists of the cream cheese sausage of table 2
Knowable to the data of table 2, cream cheese sausage of the invention no too big difference in appearance compared with comparative example, but in wind
In taste, texture and mouthfeel, the score of cream cheese sausage of the invention is significantly higher than comparative example, with significant progressive.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and simple modifications for being made in content etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of cream cheese sausage, it is characterised in that the method is comprised the following steps：
(1) by raw milk after pasteurize, lactobacillus-fermented curdled milk, cut into fritter, discharging whey obtains granular curd；
(2) granular curd is die-filling, the demoulding after being squeezed obtains ziega；
(3) ziega is cut, addition salt and aspergillus oryzae spore liquid are stirred, and bowel lavage obtains cream cheese sausage；Wherein, with ziega quality
Meter, concentration is 105-106The addition of the aspergillus oryzae spore liquid of cfu/mL is 0.2-0.6L/kg；
(4) it is vented, drying cream cheese sausage surface, after cream cheese sausage fermenting-ripening, vacuum packaging is obtained final product.
2. the preparation method of cream cheese sausage according to claim 1, it is characterised in that the raw milk in step (1) is cow's milk
With one or more in sheep breast.
3. the preparation method of cream cheese sausage according to claim 1, it is characterised in that the lactic acid bacteria in step (1) is lactic acid
Galactococcus lactic acid subspecies and/or lactococcus lactis subsp.
4. the preparation method of cream cheese sausage according to claim 1, it is characterised in that carried out using renin in step (1)
Curdled milk, renin is calf abomasum renin and/or microbial rennet；It is 1-2%'s that renin is configured into mass concentration
Curdled milk enzyme aqueous solution, is incubated 15-25min, then carry out curdled milk at 28-30 DEG C.
5. the preparation method of cream cheese sausage according to claim 1, it is characterised in that the pressure of squeezing is 4- in step (2)
6MPa；The time of squeezing is 10-15min, and the temperature of squeezing is 10-20 DEG C.
6. the preparation method of cream cheese sausage according to claim 1, it is characterised in that in step (3) in terms of ziega quality,
The addition of edible salt is 1-2.5%.
7. the preparation method of cream cheese sausage according to claim 1, it is characterised in that in step (3), aspergillus oryzae spore liquid by
Following methods are obtained：
1. from picking spore to sterilized water on the inclined-plane of culture aspergillus oryzae, spore suspension is obtained after breaing up, by spore suspension
Access in aspergillus oryzae fluid nutrient medium, the access amount of spore suspension is 10-20%, with the speed of 150-200rpm at 25-32 DEG C
Degree shaking table culture 2-4d, obtains seed liquor；
2. seed liquor is carried out into fermented and cultured in aspergillus oryzae fluid nutrient medium, the access amount of seed liquor is 5-10%, 25-32 DEG C
Under with the speed shaking table culture 10-12d of 150-200rpm, obtain strain content for 105-106The aspergillus oryzae spore liquid of cfu/mL.
8. the preparation method of cream cheese sausage according to claim 7, it is characterised in that the formula of aspergillus oryzae fluid nutrient medium
For：Potato leaching powder 4-20g/L, glucose 20-40g/L.
9. the preparation method of cream cheese sausage according to claim 1, it is characterised in that step is sent out in two stages in (4)
Ferment is ripe, 25-30 DEG C of first stage temperature, relative humidity 85-95%, maturation time 4-6d；12-16 DEG C of second stage temperature,
Relative humidity 80-85%, maturation time 1-2 weeks.
10. cream cheese sausage obtained in the preparation method described in any one of claim 1-9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN103651914A (en) * | 2013-12-25 | 2014-03-26 | 光明乳业股份有限公司 | Cheese similar to blue cheese and preparation method thereof |
| CN103689104A (en) * | 2013-12-25 | 2014-04-02 | 光明乳业股份有限公司 | Aspergillus oryzae surface-ripened cheese and preparation method thereof |
| CN103734352A (en) * | 2013-12-27 | 2014-04-23 | 光明乳业股份有限公司 | Preparation method of mold cheese |
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2016
- 2016-11-17 CN CN201611022428.1A patent/CN106720394A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN103168857A (en) * | 2013-03-28 | 2013-06-26 | 光明乳业股份有限公司 | Smoke-dried cheese sausage and preparation method thereof |
| CN103651914A (en) * | 2013-12-25 | 2014-03-26 | 光明乳业股份有限公司 | Cheese similar to blue cheese and preparation method thereof |
| CN103689104A (en) * | 2013-12-25 | 2014-04-02 | 光明乳业股份有限公司 | Aspergillus oryzae surface-ripened cheese and preparation method thereof |
| CN103734352A (en) * | 2013-12-27 | 2014-04-23 | 光明乳业股份有限公司 | Preparation method of mold cheese |
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