CN110999980A - Wine wash-dipped cheese processing method - Google Patents
Wine wash-dipped cheese processing method Download PDFInfo
- Publication number
- CN110999980A CN110999980A CN201911314603.8A CN201911314603A CN110999980A CN 110999980 A CN110999980 A CN 110999980A CN 201911314603 A CN201911314603 A CN 201911314603A CN 110999980 A CN110999980 A CN 110999980A
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- CN
- China
- Prior art keywords
- cheese
- weight
- parts
- milk
- whey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 56
- 235000014101 wine Nutrition 0.000 title claims abstract description 9
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 40
- 239000008267 milk Substances 0.000 claims abstract description 40
- 210000004080 milk Anatomy 0.000 claims abstract description 40
- 239000005862 Whey Substances 0.000 claims abstract description 17
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 17
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 17
- 235000020095 red wine Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 11
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 11
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 11
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000005507 spraying Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 230000001112 coagulating effect Effects 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021105 fermented cheese Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 241000219095 Vitis Species 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000002146 bilateral effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23C19/02—Making cheese curd
- A23C19/045—Coagulation of milk without rennet or rennet substitutes
-
- 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
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 processing method of grape wine washing and soaking cheese, which comprises the following steps of ① sterilization and curdling, wherein the fresh milk and gluconolactone are mixed and heated together to 92-95 ℃, the temperature is maintained for 2 minutes and then cooled, the milk coagulum is separated, ② leavening agent is added, the separated milk coagulum is placed into sterilized gauze and naturally cooled to 40 ℃, the leavening agent is added into the milk coagulum and stirred, ③ whey is removed, the gauze wrapping cheese raw materials is placed into a porous container to discharge whey, ④ forming is carried out, the cheese after the whey is discharged is compacted and formed in a mold, ⑤ salt is added, salt in parts by weight is evenly coated on the surface of the formed cheese, ⑥ primary fermentation is carried out, the cheese is placed in a sealed environment at 28 ℃ for 48 hours, ⑦ washing and soaking fermentation is carried out, 3 parts by weight of red wine are sprayed on the surface of the cheese after the primary fermentation, the fermentation is continuously fermented for 72 hours, and red wine is sprayed for 6 times every 72 hours, and the grape wine.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a processing method of wine wash-soaked cheese.
Background
Cheese (cheese), also known as cheese, is a fermented milk product, has properties similar to those of common yoghurt, is prepared by a fermentation process, and also contains lactic acid bacteria for health care, but cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value.
Each kilogram of cheese products is concentrated by 10 kilograms of milk, contains rich nutritional ingredients such as protein, calcium, fat, phosphorus, vitamin and the like, and is a pure natural food. In terms of technology, cheese is fermented milk; cheese is concentrated milk in terms of nutrition. Cheese is also a traditional food for nomadic nationalities such as Mongolia, Kazak and the like in northwest China, is called milk tofu in inner Mongolia, is called milk cake in Xinjiang, is called milk lump as completely dried cheese, and is the netherlands in the country with most export cheese in the world.
The traditional cheese is formed by coagulating and fermenting sterilized milk by using rennin, has high cost and long period, has obvious pungent odor characteristic and is not easy to be accepted by common domestic consumers.
Therefore, a low-cost, short-cycle cheese product with a pleasant taste and acceptable taste for most consumers and a method for preparing the same are provided.
Disclosure of Invention
The invention aims to solve the technical problem of providing the dipped cheese which has low manufacturing cost, short production period and acceptable taste for most people.
In order to realize the purpose, the invention provides a dipped cheese which comprises the following main components:
1000 parts by weight of milk,
2.5 parts of gluconolactone by weight, wherein the ratio of the gluconolactone to the milk is 2.5: 1000, parts by weight;
18 parts of red wine by weight, wherein the proportion of the red wine to the milk is 18: 1000, parts by weight;
0.5 part by weight of salt, and the proportion of the salt to the milk is 0.5: 1000, parts by weight;
10 parts of leaven, wherein the proportion of the leaven to milk is 10: 1000, parts by weight;
the preparation method comprises the following steps:
① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;
② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;
③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;
④ molding, wherein the cheese is compacted in a mold after whey is discharged;
⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;
⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;
⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times to obtain the washed and soaked cheese.
The leavening agent has no special requirement, and the leavening agent can be a conventional leavening agent.
A processing method of wine wash-dipped cheese is characterized by comprising the following steps: the method comprises the following steps:
① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;
② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;
③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;
④ molding, wherein the cheese is compacted in a mold after whey is discharged;
⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;
⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;
⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times.
The leavening agent has no special requirement, and the leavening agent can be a conventional leavening agent.
In the existing method, most rennin with high cost is used, gluconolactone is used, the cost can be reduced, and simultaneously, after primary fermentation, red wine is used for washing, soaking and fermenting, so that the smell of cheese can be effectively improved, and the method can be accepted by most people.
Compared with the prior art, the invention has the characteristics of low manufacturing cost, short production period, acceptable taste for most people and the like.
Detailed Description
Preferred embodiments of the present invention are described in detail below.
Example 1: a processing method of wine washing and soaking cheese comprises heating fresh milk 1000ml and gluconolactone 2.5 g together to 92 deg.C, maintaining for 2 min, cooling, separating milk clot, placing the separated milk clot into sterilized gauze, naturally cooling to 40 deg.C, adding 10ml of leaven into the milk clot, stirring, placing the mixture of milk clot and leaven into porous container to remove whey, the leaven has no special requirement, and can be prepared by using conventional leaven, compacting and forming cheese with whey discharged in a mold, adding 0.5 g of salt, uniformly coating on the surface of the formed cheese, fermenting the cheese in a sealed environment at 28 deg.C for 48 hr, and then spraying 3ml of red wine on the surface of the cheese, continuing to ferment for 72 hours, then spraying 3ml of red wine every 72 hours, and spraying six times in total to obtain the dipped cheese.
The prepared cheese is detected by using a GB54133-2010 method: the fat content is 20.4g/100 g; the protein content in the leached cheese was determined using the method of GB 5009.5-2010: the protein content is 25.2g/100 g;
using a bilateral pairwise comparison test (15 people, 5% level), the wine-washed-and-dipped cheese was significantly superior in smell and mouthfeel to the Xinjiang traditional yogurt.
Compared with the domestic traditional yogurt, the cheese product prepared by the method has better taste and smell characteristics, has lower cost and close taste compared with the European traditional cheese, and the smell is more easily accepted by the Chinese; the production process is simple.
While the foregoing is directed to the preferred embodiment of the present invention, it is noted that various changes and modifications may be made herein by one of ordinary skill in the art without departing from the spirit and scope of the invention.
Claims (2)
1. A wine wash-dipped cheese comprises the following main components:
1000 parts by weight of milk,
2.5 parts of gluconolactone by weight, wherein the ratio of the gluconolactone to the milk is 2.5: 1000, parts by weight;
18 parts of red wine by weight, wherein the proportion of the red wine to the milk is 18: 1000, parts by weight;
0.5 part by weight of salt, and the proportion of the salt to the milk is 0.5: 1000, parts by weight;
10 parts of leaven, wherein the proportion of the leaven to milk is 10: 1000, parts by weight;
the preparation method comprises the following steps:
① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;
② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;
③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;
④ molding, wherein the cheese is compacted in a mold after whey is discharged;
⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;
⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;
⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times to obtain the washed and soaked cheese.
The leavening agent has no special requirement, and the leavening agent can be a conventional leavening agent.
2. A processing method of wine wash-dipped cheese is characterized by comprising the following steps: the method comprises the following steps:
① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;
② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;
③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;
④ molding, wherein the cheese is compacted in a mold after whey is discharged;
⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;
⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;
⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911314603.8A CN110999980A (en) | 2019-12-19 | 2019-12-19 | Wine wash-dipped cheese processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911314603.8A CN110999980A (en) | 2019-12-19 | 2019-12-19 | Wine wash-dipped cheese processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110999980A true CN110999980A (en) | 2020-04-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911314603.8A Pending CN110999980A (en) | 2019-12-19 | 2019-12-19 | Wine wash-dipped cheese processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110999980A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU6658086A (en) * | 1985-12-17 | 1987-06-18 | Roquette Freres | Process for manufacturing marbled cheeses |
| AT5242U1 (en) * | 2000-12-05 | 2002-05-27 | Landgenossenschaft Ennstal Enn | METHOD FOR REFINING CHEESE |
| EP1613296A2 (en) * | 2003-04-11 | 2006-01-11 | Newron Pharmaceuticals S.p.A. | Methods for treatment of parkinson's disease |
| EP1919303A1 (en) * | 2005-09-02 | 2008-05-14 | Quest International Services B.V. | Improved flavour compositions |
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN102067914A (en) * | 2010-11-16 | 2011-05-25 | 浙江大学 | Processing method for cheese suitable for taste of Chinese people |
| CN107384668A (en) * | 2017-08-04 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of dry white wine |
| CN108064967A (en) * | 2016-11-17 | 2018-05-25 | 吴慧 | A kind of fruit vinosity cheese and preparation method thereof |
| CN109169945A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of cheese and production technology with excellent flavor and physical property |
| CN112674176A (en) * | 2020-12-30 | 2021-04-20 | 广西壮族自治区水牛研究所 | Method for preparing monascus fermented glutinous rice buffalo milk royal cheese |
-
2019
- 2019-12-19 CN CN201911314603.8A patent/CN110999980A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU6658086A (en) * | 1985-12-17 | 1987-06-18 | Roquette Freres | Process for manufacturing marbled cheeses |
| AT5242U1 (en) * | 2000-12-05 | 2002-05-27 | Landgenossenschaft Ennstal Enn | METHOD FOR REFINING CHEESE |
| EP1613296A2 (en) * | 2003-04-11 | 2006-01-11 | Newron Pharmaceuticals S.p.A. | Methods for treatment of parkinson's disease |
| EP1919303A1 (en) * | 2005-09-02 | 2008-05-14 | Quest International Services B.V. | Improved flavour compositions |
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN102067914A (en) * | 2010-11-16 | 2011-05-25 | 浙江大学 | Processing method for cheese suitable for taste of Chinese people |
| CN108064967A (en) * | 2016-11-17 | 2018-05-25 | 吴慧 | A kind of fruit vinosity cheese and preparation method thereof |
| CN107384668A (en) * | 2017-08-04 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of dry white wine |
| CN109169945A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of cheese and production technology with excellent flavor and physical property |
| CN112674176A (en) * | 2020-12-30 | 2021-04-20 | 广西壮族自治区水牛研究所 | Method for preparing monascus fermented glutinous rice buffalo milk royal cheese |
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|---|
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Application publication date: 20200414 |
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