CN110313523A - A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese - Google Patents
A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese Download PDFInfo
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- CN110313523A CN110313523A CN201910644024.3A CN201910644024A CN110313523A CN 110313523 A CN110313523 A CN 110313523A CN 201910644024 A CN201910644024 A CN 201910644024A CN 110313523 A CN110313523 A CN 110313523A
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- 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
- A23C19/093—Addition of non-milk fats or non-milk proteins
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/15—High pressure treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese, soya-bean milk and cow's milk are mixed in mass ratio, keep fluid temperature that ultra micro hedgehog hydnum mushroom powder, calcium chloride, leavening and citric acid, 6 ~ 7h of continuing fermentation is added, it is poured into rapidly in mold after fermentation and stands, squeezes, obtain bean curd cheese base.Then by bean curd cheese base in 4 DEG C of freezers 18 ~ 24 h of after-ripening, then after being sterilized with back-pressure sterilization kettle, can get the bean curd cheese of 6 ~ 8 months shelf-lifves.Bean curd cheese amino acid ratio produced by the present invention is reasonable, and addition hedgehog hydnum mushroom powder can help human consumption to absorb, while reducing the puzzlement such as traditional cheese bring high heat, high-fat.Handling through microjet nano-dispersed can allow hedgehog hydnum mushroom powder preferably to disperse and dissolve when entering gastric juice, improve its bioavilability, substantially improve cheese and be unfavorable for the defect absorbed.It is specifically added citric acid, not only improves human body to calcareous absorption, the particle proterties of cheese appearance is also efficiently solved, finally shows the cheese of delicate mouthfeel, lubrication.
Description
Technical field
The present invention relates to food-making technology field more particularly to a kind of preparation methods of ultra micro hedgehog hydnum mushroom powder bean curd cheese
And its using ultra micro hedgehog hydnum mushroom powder bean curd cheese made from this method.
Background technique
Cheese (cheese) also known as cheese, are a kind of milk products of fermentation, and property has similar to common yoghurt
Place is made by fermentation process, and also all containing can be with the lactic acid bacteria of health care, but the concentration of cheese is more than Yoghourt
Height, almost solid food, nutritive value are also therefore more abundant.Per kilogram cheese product be all by 10 kilograms milk concentration and
At protein, calcium, fat, phosphorus and vitamins and other nutritious components rich in are pure natural food.Currently on the market
Cheese is made mostly using cow's milk as raw material through acid system, renin method.Although the nutritional ingredient of cheese is abundant, cheese is overeated not
It is easy digestion, is not suitable for the people to suffer from indiestion and the elderly.Because cheese is the refinement essence of high nutrition ingredient in milk, therefore its
Contained in lubricant component it is higher, although also there is low fat on the market, it concentrates high concentration, for old digestive system
It is unfavorable.
Soybean is the main vegetable protein food resource in China, and protein content is generally 35% ~ 40%, and fat content is
15% ~ 20%, wherein linoleic acid content necessary to human body accounts for about the 50% of amount of total fat, and carbohydrate content is 20% ~ 30%,
Content of mineral substances is 5%, and up to 13 kinds of vitamin, as many as type, the height of content is that other wholefoods are incomparable.And
And containing 8 kinds of amino acid necessary to human body in soybean, content is substantially close with proposed by the United Nations's health organization.This
Outside, soybean protein is cholesterol-free, the cellulose contained, hemicellulose, pectin, mannosan, bean gum, Soluble Fiber
Deng the effect of capable of having reduction Blood Cholesterol and prevent tumor in digestive tract and other diseases.Bean curd is originated from soybean, is traditional beans
Most representative product in product, protein, fat, carbohydrate, vitamin B1, B2 and micro member rich in
The nutriments such as element.Data shows that the digestibility of whole grain soybean is 65%, and the digestibility after soya-bean milk is made is 84.9%, and beans are made
It is rotten then can reach 96%.
Soybean cheese disclosed in the past is mainly prepared using simple soybean as raw material, such as: " soybean cheese
Flavor research " in, Chen Zehua and Li Li inquire into the flavor of soybean cheese, the process flow of soybean cheese are as follows: soybean
→ immersion → mashing → sterilizing (121 DEG C, 20min) → inoculation (inoculum concentration 10%) → culture (40 DEG C) → curdled milk (3h) → squeezing
→ segmentation → salt marsh (smearing 2%) → packaging (vacuum packaging) → after-ripening → finished product (refrigeration)." development of novel soybean cheese and
Its hydrolysis properties " in, Yang Zuoyi, Li Li etc. study the milk-clotting mechanism and protease hydrolytic property of strain, develop
Sapid novel soybean cheese.The process flow of the product are as follows: soya-bean milk → addition fermenting microbe (mixing) → pressing bean curd,
Discharging whey → salt marsh, addition flavor protease → secondary compacting → cutting, pack → 5 DEG C of preservations of → 40 DEG C of heat preservations." soybean cow's milk
The research of soft cheese exploitation and quality control " in, the production method for describing a kind of soybean cow's milk soft cheese, technique stream
Journey are as follows: mix newborn (soya-bean milk, cow's milk) → sterilization → cooling → plus composite ferment → tune acid → plus CaCl2→ plus mixed enzyme → solidifying
Block cutting → heating, stirring → discharging whey → salt marsh → maturation → packaging.It is cheese product although improving the utilization rate of soybean
Richer kind is provided, but on nutrition arrangement and mouthfeel optimization, it appears it is still thin.
In view of above-mentioned deficiency, a kind of amino acid ratio is reasonable, and energy is low, fat is low, and human body is not only more conducive to after eating and is inhaled
Ingredient in milk collection junket, while being also avoided that traditional cheese bring absorbs the ultra micro hedgehog hydnum mushroom powder bean curd cheese of the defects of difficult
It is to be badly in need of in current industry.Cheese soya-bean milk and cow's milk are aided with ultra micro hedgehog hydnum mushroom powder and are made, and utilize animals and plants nutrition
Complementarity keeps the proportion of amino acid more reasonable, more conducively the digestion and absorption of human body, and hedgehog hydnum can be allowed by handling through microjet nano-dispersed
Mushroom powder dissolution is more abundant, is effectively absorbed by stomach wall, improves the digestibility of cheese, widen consumer groups, it is thin finally to show mouthfeel
Greasy, lubrication cheese.
Summary of the invention
Based on above-mentioned analysis, the invention discloses a kind of amino acid ratio is reasonable, energy is low, fat is low, after eating not only
Ingredient more conducively in absorption of human body cheese, while being also avoided that traditional cheese bring absorbs the ultra micro hedgehog hydnum of the defects of difficult
Mushroom powder bean curd cheese.The present invention is realized by following means:
A kind of preparation method of ultra micro hedgehog hydnum mushroom powder bean curd cheese, includes the following steps:
(1) it pre-processes: soya-bean milk, cow's milk and ultra micro hedgehog hydnum mushroom powder being mixed, is handled through microjet nano-dispersed, mixing must be pre-processed
Liquid is spare；
(2) working up curd: maintaining Pretreatment Mixed Liauid temperature, and calcium chloride, leavening, citric acid continuing fermentation is added, must ferment
Curdled milk is spare；
(3) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, obtains high-pressure homogeneous material, after the completion, pours into bean curd cheese
In mold, is squeezed after standing 2 ~ 3min, it is spare to obtain bean curd cheese base；
(4) after-ripening: by the after-ripening in freezer of bean curd cheese base, after-ripening bean curd cheese is obtained；
(5) it packaging sterilization: by bean curd cheese weighing and bagging after after-ripening, and is sterilized using back-pressure sterilization kettle and is surpassed to get one kind
Micro- hedgehog hydnum mushroom powder bean curd cheese.
Further, step (1) the microjet nano-dispersed treatment conditions be 300 ~ 320MPa, circular treatment 3 ~ 4 times.
Further, step (1) the microjet nano-dispersed treatment conditions be 320MPa, circular treatment 3 times.
Further, step (2) mixeding liquid temperature is 36 ~ 40 DEG C, the 6 ~ 7h of fermentation time.
Further, step (2) mixeding liquid temperature is 38 DEG C, the fermentation time 6.5h.
Further, step (2) leavening is by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium mixing system
At.
Further, step (2) leavening is by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium by inoculation
Ratio 1.2:1:0.8 is mixed.
Further, step (3) the high-pressure homogeneous condition is 120 ~ 150MPa of pressure, 8 ~ 12min of homogenizing time；It is described
The squeezing time is 10 ~ 15h, and pressing temperature is 6 ~ 8 DEG C.
Further, step (3) high-pressure homogeneous condition is pressure 140MPa, homogenizing time 9min；The squeezing time is
12h, pressing temperature are 7 DEG C.
Further, step (4) refrigerated storage temperature be 4 ~ 6 DEG C, the ripening time be 18 ~ for 24 hours.
Further, step (4) refrigerated storage temperature is 5 DEG C, and the ripening time is 21h.
Further, 121 DEG C of step (5) sterilization temperature, 15 ~ 20min of sterilizing time.
Further, step (1) described soya-bean milk comprises the following steps:
1. impregnating: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 6 ~ 14h at room temperature；
2. defibrination: the soya bean after immersion being cleaned defibrination in merging fiberizer, is subsequently placed in separation equipment and crosses 140 ~ 200 mesh
Sieve, it is spare to obtain raw soya-bean milk；
3. mashing off: raw soya-bean milk is warming up to 85 ~ 90 DEG C, and 15 ~ 20min of mashing off obtains soya-bean milk.
Further, 2 ~ 4 parts of the soya-bean milk, 3 ~ 5 parts of cow's milk, 0.2 ~ 0.3 part of ultra micro hedgehog hydnum mushroom powder, calcium chloride 0.1 ~ 0.15
Part, 0.01 ~ 0.015 part of leavening, 0.03 ~ 0.05 part of citric acid.
Further, 3 parts of the soya-bean milk, 4 parts of cow's milk, 0.3 part of ultra micro hedgehog hydnum mushroom powder, 0.12 part of calcium chloride, leavening
0.012 part, 0.04 part of citric acid.
The invention also discloses a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese according to made from any of the above-described preparation method.
The beneficial effects of the present invention are:
1. the present invention using the bean curd cheese of cow's milk and soya-bean milk preparation, not only improves, traditional cheese heat is high, fat is high lacks
It falls into, while making product that there is more reasonable amino acid ratio, then be aided with ultra micro hedgehog hydnum mushroom powder and prepared, improve human body to egg
The digestibility of white matter enhances the functional characteristic of cheese.
2. the present invention handles fermentation liquid by microjet nano-dispersed, micro ultra micro hedgehog hydnum mushroom powder is effectively improved in milk
Effect in junket allows cheese preferably to disperse and dissolve when entering gastric juice, is easier to be absorbed by gastrointestinal tract, to substantially increase life
Object availability substantially improves cheese product produced by the present invention and is more suitable for the people to suffer from indiestion and the elderly, widened cheese
Consumer groups, improve economic benefit.
3. unique addition citric acid of the invention is simultaneously aided with rubber mill horizontal high voltage homogeneous, human body can not only be promoted to calcareous suction
It receives, while avoiding citric acid and the granular sensation that occurs in cheese is added, allow the mouthfeel of cheese is finer and smoother, lubrication.
Specific embodiment
Embodiment 1
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 10h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 170 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 87 DEG C, mashing off
18min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 3kg, cow's milk 4kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, handled through microjet nano-dispersed,
Circular treatment 3 times, it is spare to obtain Pretreatment Mixed Liauid by pressure 320MPa；
(3) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.12kg, leavening 0.012kg, lemon is added
Sour 0.04kg continuing fermentation 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion
1.2:1:0.8 being mixed, it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 140MPa, homogenizing time 9min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C, obtains bean curd milk
Junket base is spare；
(5) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Embodiment 2
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 6h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 140 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 85 DEG C, mashing off
15min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 2kg, cow's milk 3kg and ultra micro hedgehog hydnum mushroom powder 0.2kg being mixed, handled through microjet nano-dispersed,
Circular treatment 4 times, it is spare to obtain Pretreatment Mixed Liauid by pressure 300MPa；
(3) working up curd: maintaining 36 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.1kg, leavening 0.01kg, citric acid is added
0.03kg continuing fermentation 6h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion 1.2:1:
0.8 is mixed, and it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 120MPa, homogenizing time 8min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 10h after standing 2min, and pressing temperature is 6 DEG C, obtains bean curd cheese
Base is spare；
(5) after-ripening: by bean curd cheese base after-ripening 18h in freezer, refrigerated storage temperature is 4 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 15min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Embodiment 3
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 14h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 200 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 90 DEG C, mashing off
20min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 4kg, cow's milk 5kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, handled through microjet nano-dispersed,
Circular treatment 4 times, it is spare to obtain Pretreatment Mixed Liauid by pressure 320MPa；
(3) working up curd: maintaining 40 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.15kg, leavening 0.015kg, lemon is added
Sour 0.05kg continuing fermentation 7h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion 1.2:
1:0.8 is mixed, and it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and it is equal to obtain high pressure by pressure 150MPa, homogenizing time 12min
Matter material pours into bean curd cheese mold after the completion, carries out squeezing 15h after standing 3min, and pressing temperature is 8 DEG C, obtains bean curd milk
Junket base is spare；
(5) after-ripening: by bean curd cheese base, for 24 hours, refrigerated storage temperature is 6 DEG C for after-ripening in freezer, obtains after-ripening bean curd cheese；
(6) sterilization 20min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Comparative example 1
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
Ultra micro hedgehog hydnum mushroom powder is only replaced with hedgehog hydnum mushroom powder, concrete operations are such as with embodiment 1 by preparation process and raw material use
Under:
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 10h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 170 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 87 DEG C, mashing off
18min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 3kg, cow's milk 4kg and hedgehog hydnum mushroom powder 0.3kg being mixed, handled through microjet nano-dispersed, pressure
Circular treatment 3 times, it is spare to obtain Pretreatment Mixed Liauid by 320MPa；
(3) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.12kg, leavening 0.012kg, lemon is added
Sour 0.04kg continuing fermentation 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion
1.2:1:0.8 being mixed, it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 140MPa, homogenizing time 9min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C, obtains bean curd milk
Junket base is spare；
(5) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Comparative example 2
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
The processing of microjet nano-dispersed is only replaced with homogenization with embodiment 1 by preparation process and raw material use, specific to grasp
Make as follows:
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 10h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 170 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 87 DEG C, mashing off
18min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 3kg, cow's milk 4kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, through 3 homogenizations, must be pre-processed
Mixed liquor is spare；
(3) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.12kg, leavening 0.012kg, lemon is added
Sour 0.04kg continuing fermentation 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion
1.2:1:0.8 being mixed, it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 140MPa, homogenizing time 9min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C, obtains bean curd milk
Junket base is spare；
(5) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Comparative example 3
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
Preparation process and raw material use only cancel the use of citric acid with embodiment 1, and concrete operations are as follows:
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 10h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 170 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 87 DEG C, mashing off
18min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 3kg, cow's milk 4kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, handled through microjet nano-dispersed,
Circular treatment 3 times, it is spare to obtain Pretreatment Mixed Liauid by pressure 320MPa；
(3) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, calcium chloride 0.12kg is added, leavening 0.012kg is persistently sent out
Ferment 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that by inoculative proportion 1.2:1:0.8 mixing system
At it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 140MPa, homogenizing time 9min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C, obtains bean curd milk
Junket base is spare；
(5) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Comparative example 4
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
Preparation process and raw material use only cancel the high-pressure homogeneous processing to working up curd, concrete operations are such as with embodiment 1
Under:
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 10h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 170 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 87 DEG C, mashing off
18min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 3kg, cow's milk 4kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, handled through microjet nano-dispersed,
Circular treatment 3 times, it is spare to obtain Pretreatment Mixed Liauid by pressure 320MPa；
(3) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.12kg, leavening 0.012kg, lemon is added
Sour 0.04kg continuing fermentation 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion
1.2:1:0.8 being mixed, it is spare to obtain working up curd；
(4) squeeze: working up curd pours into bean curd cheese mold, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C,
It is spare to obtain bean curd cheese base；
(5) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Comparative example 5
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
Preparation process and raw material use are with embodiment 1, the only use of cancellation soya-bean milk, and soya-bean milk is changed to etc. to the cow's milk of quality,
Concrete operations are as follows:
(1) it pre-processes: cow's milk 7kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, is handled through microjet nano-dispersed, pressure
Circular treatment 3 times, it is spare to obtain Pretreatment Mixed Liauid by 320MPa；
(2) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.12kg, leavening 0.012kg, lemon is added
Sour 0.04kg continuing fermentation 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion
1.2:1:0.8 being mixed, it is spare to obtain working up curd；
(3) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 140MPa, homogenizing time 9min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C, obtains bean curd milk
Junket base is spare；
(4) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(5) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Comparative example 6
A kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese
Preparation process and raw material use are with embodiment 1, the only use of cancellation cow's milk, and cow's milk is changed to etc. to the soya-bean milk of quality,
Concrete operations are as follows:
(1) it prepares soya-bean milk: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 10h at room temperature, the soya bean after immersion is cleaned and is set
Enter defibrination in fiberizer, be subsequently placed in separation equipment and cross 170 meshes, obtains that raw soya-bean milk is spare, and raw soya-bean milk is warming up to 87 DEG C, mashing off
18min obtains soya-bean milk；
(2) it pre-processes: soya-bean milk 7kg and ultra micro hedgehog hydnum mushroom powder 0.3kg being mixed, is handled through microjet nano-dispersed, pressure
Circular treatment 3 times, it is spare to obtain Pretreatment Mixed Liauid by 320MPa；
(3) working up curd: maintaining 38 DEG C of Pretreatment Mixed Liauid temperature, and calcium chloride 0.12kg, leavening 0.012kg, lemon is added
Sour 0.04kg continuing fermentation 6.5h, leavening by streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium that press inoculative proportion
1.2:1:0.8 being mixed, it is spare to obtain working up curd；
(4) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, and pressure 140MPa, homogenizing time 9min are obtained high-pressure homogeneous
Material pours into bean curd cheese mold after the completion, carries out squeezing 12h after standing 2.5min, and pressing temperature is 7 DEG C, obtains bean curd milk
Junket base is spare；
(5) after-ripening: by bean curd cheese base after-ripening 21h in freezer, refrigerated storage temperature is 5 DEG C, obtains after-ripening bean curd cheese；
(6) sterilization 18min, sterilization temperature packaging sterilization: are carried out by bean curd cheese weighing and bagging after after-ripening, and using back-pressure sterilization kettle
121 DEG C of degree is to get a kind of ultra micro hedgehog hydnum mushroom powder bean curd cheese.
Test example 1
Subjective appreciation, full marks 100 are carried out to cheese made from embodiment 1, comparative example 1 ~ 6 using the subjective appreciation standard of table 1
Point.It shares 10 sense organ criticism persons and forms subjective appreciation group, evaluation result is as shown in table 2.
1 subjective appreciation standard of table
。
2 subjective appreciation testing result of table
。
According to 2 result of table it is found that cheese made from embodiment 1 is either in tissue morphology, mouthfeel, acceptable degree and sense organ
Comparative example 1-2, comparative example 4-5 are all remarkably higher than in total score.1 preparation process of comparative example and raw material use only will with embodiment 1
After ultra micro hedgehog hydnum mushroom powder replaces with hedgehog hydnum mushroom powder, the decreased solubility of hedgehog hydnum mushroom powder, even if subsequent take microjet nano-dispersed
Processing can not also obtain the high cheese of sensory evaluation scores, under especially in tissue morphology, embodiment 1 is significant compared with the scoring in mouthfeel
Drop.The processing of microjet nano-dispersed is only replaced with homogenization with embodiment 1 by 2 preparation process of comparative example and raw material use,
As a result, it has been found that cheese made from comparative example 2 is equally matched with the scoring of comparative example 1, it can be seen that, even use ultra micro hedgehog hydnum
Mushroom powder but cancellation microjet nano-dispersed processing, still will affect the texture of cheese, reduce its sensory evaluation scores.
3 preparation process of comparative example and raw material use only cancel the use of citric acid with embodiment 1, as a result its phase that scores
Significant change is had no than embodiment 1, illustrates the use for cancelling citric acid to can't make in the quality, mouthfeel and acceptance of cheese
At large effect.4 preparation process of comparative example and raw material use are only cancelled with embodiment 1 to the high-pressure homogeneous of working up curd
Processing, but the scoring of this group is remarkably decreased compared to embodiment 1 with comparative example 3, illustrates the use receipts of addition citric acid, if not into
One step takes high-pressure homogeneous processing to working up curd, still will affect the sense organ of cheese, reduces its quality.
5 preparation process of comparative example and raw material use only cancel the use of soya-bean milk, soya-bean milk are changed to embodiment 1
The cow's milk of quality.6 preparation process of comparative example and raw material use only cancel the use of cow's milk, cow's milk are changed to embodiment 1
Etc. quality soya-bean milk.The scoring of comparative example 6 is lower compared to embodiment 1, but then slightly higher compared to comparative example 1-2, comparative example 4, and
The scoring of comparative example 5 is then lower than comparative example 6, and illustrate to use merely cow's milk to substitute, bean curd cheese effect made from soya-bean milk is too late to be made merely
With the bean curd cheese of soya-bean milk, and cheese quality made from simple cow's milk influence it is excessive.
It finds according to the result of table 2, the principal element of bean curd yogurt texture, mouthfeel and acceptance decline is caused to be to prepare
Technique is not significant although the addition of raw material, reduction, can also have some impact on to bean curd cheese in replacement.Next,
We have carried out another test example to bean curd cheese made from above-mentioned each group therewith, it is intended to inquire into made from different material, technique
Edible situation of the cheese in crowd, mainly for the elderly and dyspeptic crowd.It is specific as follows:
Test example 2
Cheese made from embodiment 1, comparative example 1 ~ 6 is tasted, 50 the elderlys is randomly selected and 50 dyspeptic
Crowd, allow 100 study populations respectively on day 1, successively eat within the 3rd day, the 5th day, the 7th day, the 9th day, the 11st day, the 13rd day
Embodiment 1, comparative example 1, comparative example 2, comparative example 3, comparative example 4, comparative example 5, finished product cheese made from comparative example 6, every secondary eclipse
Use 25g.The edible reaction that Record analysis crowd occurs, see Table 3 for details and table 4 for concrete outcome.
The reaction occurred after 3 50, the table different other cheese of group designed for old people
。
4 50 indigestion crowds of table eat the reaction occurred after different groups of other cheese
。
According to table 3 from the result of table 4 it is found that after eating different groups of other bean curd cheese, with the bean curd milk of example 1 group
The overall rate for occurring adverse reaction after junket is edible is minimum, and mid-aged population accounting is 2.0%, and indigestion crowd's accounting rate is
4.0%.And 1 ~ 6 group of generation adverse reaction overall rate of comparative example is all remarkably higher than embodiment 1, now make following analysis: prepared by comparative example 1
Ultra micro hedgehog hydnum mushroom powder is only replaced with hedgehog hydnum mushroom powder, because of common Hericium erinaceus powder quilt with embodiment 1 by technique and raw material use
It pulverizes, so ingredient can not be contacted effectively with stomach wall when edible, it is difficult to and the effect of playing Hericium erinaceus itself causes
The ratio for occurring flatulence and hiccup after edible rises.2 preparation process of comparative example and raw material use are only penetrated micro- with embodiment 1
Stream nano-dispersed processing replaces with homogenization, as a result, it has been found that its adverse reaction rate is also apparently higher than embodiment 1, illustrates often
The homogenization of rule can not can not effectively combine Hericium erinaceus Ultramicro-powder together with cheese, in the effect for realizing the effect of hedgehog hydnum mushroom powder
Also not as good as embodiment 1 on fruit.3 preparation process of comparative example and raw material use only cancel the use of citric acid with embodiment 1, but
Apparent adverse reaction does not occur, the adverse reaction rate of two class crowds is all 6%.4 preparation process of comparative example and raw material use same
Embodiment 1, only cancels the high-pressure homogeneous processing to working up curd, 5 preparation process of comparative example and raw material use with embodiment 1,
Soya-bean milk, is changed to etc. the cow's milk of quality by the use for only cancelling soya-bean milk；6 preparation process of comparative example and raw material use same embodiment
1, only cancel the use of cow's milk, cow's milk is changed to etc. to the soya-bean milk of quality；As a result, it has been found that 6 two groups of milk of comparative example 5 and comparative example
There is flatulence, the hiccup even probability of the diarrhea highest in several groups of comparative examples in elderly population and indigestion crowd in junket bean curd,
It can be seen that even individually using cow's milk or individually using soya-bean milk can all cause it is edible after there is adverse reaction.
In conclusion Hericium erinaceus could effectively be promoted by being only aided with the processing of microjet nano-dispersed using ultra micro hedgehog hydnum mushroom powder
Effect in cheese reaches promotion digestion, promotes assimilation effect of the Hericium erinaceus in stomach wall.In addition, citric acid and auxiliary is added
With rubber mill horizontal high voltage homogeneous, human body can not only be promoted to calcareous absorption, while avoiding citric acid and being added in cheese and occurring
Granular sensation, allow the mouthfeel of cheese it is finer and smoother, lubrication.With bean curd cheese prepared by cow's milk and soya-bean milk, traditional milk is not only improved
The defect that junket heat is high, fat is high, while making product that there is more reasonable amino acid ratio, then be aided with the progress of ultra micro hedgehog hydnum mushroom powder
Preparation, improves human body to the digestibility of protein, enhances the functional characteristic of cheese.
The specific embodiment of the application above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
The limitation to the application protection scope therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, under the premise of not departing from technical scheme design, various modifications and improvements can be made, these belong to this
The protection scope of application.
Claims (10)
1. a kind of preparation method of ultra micro hedgehog hydnum mushroom powder bean curd cheese, which is characterized in that this method comprises the following steps:
(1) it pre-processes: soya-bean milk, cow's milk and ultra micro hedgehog hydnum mushroom powder being mixed, is handled through microjet nano-dispersed, mixing must be pre-processed
Liquid is spare；
(2) working up curd: maintaining Pretreatment Mixed Liauid temperature, and calcium chloride, leavening, citric acid continuing fermentation is added, must ferment
Curdled milk is spare；
(3) squeeze: working up curd is placed in rubber mill horizontal high voltage homogeneous, obtains high-pressure homogeneous material, after the completion, pours into bean curd cheese
In mold, is squeezed after standing 2 ~ 3min, it is spare to obtain bean curd cheese base；
(4) after-ripening: by the after-ripening in freezer of bean curd cheese base, after-ripening bean curd cheese is obtained；
(5) it packaging sterilization: by bean curd cheese weighing and bagging after after-ripening, and is sterilized using back-pressure sterilization kettle and is surpassed to get one kind
Micro- hedgehog hydnum mushroom powder bean curd cheese.
2. preparation method according to claim 1, which is characterized in that step (1) the microjet nano-dispersed handles item
Part be 300 ~ 320MPa, circular treatment 3 ~ 4 times.
3. preparation method according to claim 1, which is characterized in that step (2) mixeding liquid temperature is 36 ~ 40 DEG C,
6 ~ the 7h of fermentation time.
4. preparation method according to claim 1, which is characterized in that step (2) leavening is by streptococcus thermophilus, guarantor
Leah lactobacillus, Bifidobacterium is added to be mixed.
5. preparation method according to claim 1, which is characterized in that step (3) the high-pressure homogeneous condition is pressure 120
~ 150MPa, 8 ~ 12min of homogenizing time；The squeezing time is 10 ~ 15h, and pressing temperature is 6 ~ 8 DEG C.
6. preparation method according to claim 1, which is characterized in that step (4) refrigerated storage temperature is 4 ~ 6 DEG C, described
Ripening time be 18 ~ for 24 hours.
7. preparation method according to claim 1, which is characterized in that 121 DEG C of step (5) sterilization temperature, when sterilization
Between 15 ~ 20min.
8. preparation method according to claim 1, which is characterized in that step (1) described soya-bean milk comprises the following steps:
(1) it impregnates: taking good quality soybeans, 3 times of amount drinking water are added, impregnate 6 ~ 14h at room temperature；
(2) defibrination: the soya bean after immersion is cleaned into defibrination in merging fiberizer, is subsequently placed in separation equipment and crosses 140 ~ 200 mesh
Sieve, it is spare to obtain raw soya-bean milk；
(3) mashing off: raw soya-bean milk is warming up to 85 ~ 90 DEG C, and 15 ~ 20min of mashing off obtains soya-bean milk.
9. preparation method according to claim 1, which is characterized in that 2 ~ 4 parts of the soya-bean milk, 3 ~ 5 parts of cow's milk, ultra micro hedgehog hydnum
0.2 ~ 0.3 part of mushroom powder, 0.1 ~ 0.15 part of calcium chloride, 0.01 ~ 0.015 part of leavening, 0.03 ~ 0.05 part of citric acid.
10. ultra micro hedgehog hydnum mushroom powder bean curd cheese made from a kind of preparation method any according to claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910644024.3A CN110313523A (en) | 2019-07-17 | 2019-07-17 | A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese |
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| CN112544726A (en) * | 2020-12-08 | 2021-03-26 | 光明乳业股份有限公司 | Raw material composition for coated processed cheese, coated processed cheese and preparation method thereof |
| CN116369387A (en) * | 2023-03-09 | 2023-07-04 | 山西中医药大学 | Wild jujube hericium erinaceus cheese capable of improving sleep and enhancing immunity as well as preparation method and application thereof |
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| CN116369387A (en) * | 2023-03-09 | 2023-07-04 | 山西中医药大学 | Wild jujube hericium erinaceus cheese capable of improving sleep and enhancing immunity as well as preparation method and application thereof |
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