CN111869741A

CN111869741A - Making process of cassave

Info

Publication number: CN111869741A
Application number: CN202010743098.5A
Authority: CN
Inventors: 傲特更脑日布
Original assignee: Inner Mongolia Muming Food Co ltd
Current assignee: Inner Mongolia Muming Food Co ltd
Priority date: 2020-07-30
Filing date: 2020-07-30
Publication date: 2020-11-03

Abstract

A process for preparing a casserole, which relates to the technical field of dairy products; it comprises the following steps: pasteurizing the detected qualified milk at 62 ℃ for 30 minutes, and cooling to about 26 ℃; inoculating and fermenting the pasteurized milk in a fermentation tank; feeding the fermented yoghourt into a degreasing tank; putting the defatted yogurt into a cooking pot, and cooling; the cooked skim yogurt enters a whey removal device, and whey and casein are thoroughly separated by a centrifugal principle; making the shape of the separated casein, with or without modulation; the cheese pellets with the well-made shapes enter a drying box, the temperature is controlled to be 26-30 ℃, and drying is carried out for 8 hours; taking out the dried casserole and putting the casserole in a room for restoring the humidity for half an hour. The manufacturing process of the casein lead disclosed by the invention has the advantages that the standardized industrial production is realized, the sense and the taste of the product are the same in each batch, the sense and the taste of the traditional special dairy product are kept, and meanwhile, the quality safety of the product is ensured and the product is safe to eat.

Description

Making process of cassave

Technical Field

The invention relates to the technical field of dairy products, in particular to a process for preparing a casserole.

Background

Casein, a northern minority food, and cheese left after butter making are dried in the air, and the taste is sour, sweet and delicious.

Casein is a cheese, which is prepared by fermenting milk into yogurt, defatting, separating whey, and sun drying), and has many nutritional ingredients, such as protein, calcium, zinc, vitamin A, etc.

Cheese is also known as "milk gold". Besides high-quality protein, the cheese also contains various nutrient components of carbohydrate, organic acid, trace mineral elements of calcium, phosphorus, sodium, potassium and magnesium, etc., iron, zinc, fat-soluble vitamin A, carotene, water-soluble vitamins B1, B2, B6 and B12, nicotinic acid, pantothenic acid and biotin, etc.

The cheese has effects of improving disease resistance, promoting metabolism, enhancing vitality, protecting eye health, and keeping skin healthy. The lactobacillus and its metabolite in cheese have certain health promotion effect on human body, and are beneficial for maintaining stability and balance of normal flora in intestinal tract, and preventing constipation and diarrhea. Eating food containing cheese can greatly increase calcium content in tooth surface layer, thereby inhibiting dental caries occurrence and being suitable for all people to eat cheese. Especially for pregnant women, middle-aged and elderly people, and children and teenagers with vigorous growth, the cheese is one of the best calcium-supplementing foods.

The casserole is a Mongolian ethnic characteristic milk product, the traditional method is mainly manual production, a standardized industrial production line is not available, and the sense organ and the taste of each batch of casserole are different.

Disclosure of Invention

The invention aims to provide a process for preparing cassave, which can keep the sense and taste of the traditional special dairy products and ensure that the taste of each batch is the same, aiming at the defects and shortcomings of the prior art.

In order to achieve the purpose, the invention adopts the technical scheme that: the making process of the casan comprises the following steps:

1. pasteurizing the detected qualified milk at 62 ℃ for 30 minutes, and cooling to about 26 ℃;

2. inoculating and fermenting pasteurized milk in a fermentation tank, controlling the temperature at 24-28 ℃, the fermentation time at 6-8 hours, controlling the acidity of the yoghourt at pH4.6-pH4.9, and controlling the taste of each batch of the cassavas through the acidity;

3. the fermented yoghourt enters a degreasing tank and is degreased through a yoghourt degreasing machine;

4. putting the defatted yogurt into a cooking tank, heating to 98 ℃, keeping for 15 minutes, cooling to 23-25 ℃ to assist in separating casein from whey;

5. the cooked skim yogurt enters a whey removal device, and whey and casein are thoroughly separated by a centrifugal principle;

6. making the shape of the separated casein, with or without modulation;

7. the cheese pellets with the well-made shapes enter a drying box, the temperature is controlled to be 26-30 ℃, and drying is carried out for 8 hours;

8. and taking out the dried casserole, putting the casserole in a room for restoring humidity for half an hour, packaging, coding, sampling and detecting, and entering a finished product warehouse.

The invention has the following beneficial effects: the manufacturing process of the casein lead disclosed by the invention has the advantages that the standardized industrial production is realized, the sense and the taste of the product are the same in each batch, the sense and the taste of the traditional special dairy product are kept, and meanwhile, the quality safety of the product is ensured and the product is safe to eat.

Detailed Description

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the above technical solutions will be described in detail below.

Examples

The making process of the casan comprises the following steps:

6. making the shape of the separated casein, with or without modulation;

The beneficial effects produced by the specific implementation mode are as follows: the process for preparing the cassave according to the specific embodiment has standardized industrial production, can ensure that the sense and the taste of the product are the same in each batch, keeps the sense and the taste of the traditional special dairy product, and can ensure the quality safety of the product and the quality safety of the product for people to eat safely.

The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. The manufacturing process of the cassave is characterized by comprising the following steps:

(1) pasteurizing the milk qualified by detection at 62 ℃ for 30 minutes, and cooling to about 26 ℃;

(2) inoculating and fermenting pasteurized milk in a fermentation tank, controlling the temperature at 24-28 ℃, the fermentation time at 6-8 hours, controlling the acidity of the yoghourt at pH4.6-pH4.9, and controlling the taste of each batch of the cassavas through the acidity;

(3) the fermented yoghourt enters a degreasing tank and is degreased through a yoghourt degreasing machine;

(4) the defatted yogurt enters a cooking pot, the temperature is raised to 98 ℃, the defatted yogurt is kept for 15 minutes, and then the defatted yogurt is cooled to 23-25 ℃ so as to assist in separating casein from whey;

(5) the cooked skim yogurt enters a whey removing device, and whey and casein are thoroughly separated by a centrifugal principle;

(6) the separated casein is modulated or not modulated, and the shape is made;

(7) the cheese pellets with the well-made shapes enter a drying box, the temperature is controlled to be 26-30 ℃, and drying is carried out for 8 hours;

(8) and taking out the dried casserole, putting the casserole in a room for restoring humidity for half an hour, packaging, coding, sampling and detecting, and entering a finished product warehouse.