阅读说明：本技术 一种欧芝挞米苏奶酪及其制备方法 (Ou Zhi tart rice cheese and preparation method thereof ) 是由 帕格尼尼.保罗.马切洛 于 2019-11-21 设计创作，主要内容包括：本发明提供一种欧芝挞米苏奶酪及其制备的欧芝挞米苏奶酪。本发明所制备的乳清奶酪和使用该乳清奶酪制备的欧芝挞米苏奶酪具有低脂、高钙等营养特性,老少皆宜。低脂是指对减肥等一些人群具有辅助意义,高钙是指对小孩子的骨骼发育和老年人的骨骼健康非常有利。当然它也是繁忙上班族的营养早餐必备之选。(The invention provides an Ou Zhi tart Perilla cheese and an Ou Zhi tart Perilla cheese prepared by the same. The whey cheese prepared by the invention and the Ozhi tart rice cheese prepared by using the whey cheese have the nutritional characteristics of low fat, high calcium and the like, and are suitable for people of all ages. Low fat means having auxiliary significance for people who lose weight and the like, and high calcium means being very beneficial to the bone development of children and the bone health of old people. It is also a necessary choice for nutritional breakfast for busy office workers.)

1. The whey cheese is characterized by being prepared by the following steps:

1) filtering raw milk by using filtering equipment and preparing for pasteurization;

2) pasteurizing the filtered raw milk, cooling the pasteurized milk, and cooling to 37-40 ℃;

3) adding bacterial powder containing streptococcus thermophilus and lactobacillus bulgaricus and rennin into the cooled raw milk, stirring, and fermenting to obtain curd;

4) cutting and stirring the fermented milk curded into small pieces, heating to 38 deg.C, discharging fermented and curded particles and whey into a fermentation vehicle, delivering the whey in the fermentation vehicle into a whey cheese tank via pipeline, heating the whey,

5) adding 25-35g/l of milk and 2.5-3.5g/l of salt into whey in the heating process, then continuously heating to 87.5 ℃, stopping heating, then adding 1.95-2.1g/l of lactic acid, and finishing the coagulation of the whey after coagulation and floating; and discharging excessive water to obtain the whey cheese.

2. The whey cheese of claim 1, wherein the bacterial powder added in step 3) is 2.8x10¹⁰cfu/L, the adding amount of rennin is 20-50 IMCU/L.

3. Use of the whey cheese of claim 1 or 2 for the preparation of cheese products.

4. An Ou Zhi tart Perilla cheese, characterized in that the raw material of the Ou Zhi tart Perilla cheese contains the whey cheese of claim 1 or 2.

5. The Ou Zhi tart Perilla cheese of claim 4, wherein the raw material of the Ou Zhi tart Perilla cheese further comprises cream.

6. An Ou Zhi tart Misu cheese as claimed in claim 5, wherein the cream content is not less than 15%.

7. An Ou Zhi tart Misu cheese as claimed in claim 5, wherein the cream content is 20%.

8. The Ou Zhi tart miso cheese as claimed in claim 4 or 5, wherein the raw materials of the Ou Zhi tart miso cheese further comprise sweetened condensed milk and wholewheat crisp biscuits.

9. The Ou Zhi tart Perilla cheese of claim 4 or 5, wherein the raw material of the Ou Zhi tart Perilla cheese further comprises potassium sorbate and/or spices.

10. The Ou Zhi tart Perilla cheese of claim 4 or 5, wherein the method for preparing the Ou Zhi tart Perilla cheese comprises the following steps: adding 325g/kg of dilute cream 275-220 g/kg of sugar condensed milk, 60-80g/kg of crushed whole wheat crisp biscuits and 1.5-1.8g/kg of potassium sorbate into the whey cheese, fully mixing, heating to 54-56 ℃, keeping for 5 minutes, and performing smoothing and homogenizing treatment to finish the preparation.

Technical Field

The invention relates to the field of foods, in particular to an Ou Zhi tart musu cheese and a preparation method thereof.

Background

At present, cheese in the market can be roughly divided into natural cheese and various processed cheeses, the natural cheese is mostly used for baking, pizza and other western food, the taste is single, most of the natural cheese is salty, and the natural cheese is not easily accepted by the popular market of China. The processed cheese has different flavors, but the processed cheese loses the natural and fresh deliciousness and mouthfeel due to the processing technology, and the proportion of the cheese in the processed cheese is very low (the national regulation is that the content of the cheese is not less than 15 percent). Therefore, there is a need to develop a new type of cheese product.

Disclosure of Invention

The invention provides an Ou Zhi tart Misu cheese and a preparation method thereof, so that the defects of the existing product are overcome.

The invention firstly provides whey cheese, and the preparation method comprises the following steps:

1) filtering raw milk by using filtering equipment and preparing for pasteurization;

if the storage is needed, the storage temperature is 2-6 ℃, and the storage time is not more than 48 h;

2) pasteurizing the filtered raw milk at 72-78 deg.C for 15-20 s; then cooling pasteurized milk to 37-40 ℃ by an automatic heat exchange system;

3) adding powder containing Streptococcus thermophilus and Lactobacillus bulgaricus into cooled raw milk at a ratio of 2.8x10¹⁰cfu/L and 20-50IMCU/L of rennin, stirring for 1-2 minutes, standing for 20-40 minutes, and fermenting and curding;

4) cutting and stirring the fermented milk curded into small pieces, heating to 38 deg.C, discharging fermented and curded particles and whey into a fermentation vehicle, delivering the whey in the fermentation vehicle into a whey cheese tank via pipeline, heating the whey,

5) adding 25-35g/l of milk and 2.5-3.5g/l of salt into whey in the heating process, then continuously heating to 87.5 ℃, stopping heating, then adding 1.95-2.1g/l of lactic acid, and finishing the coagulation of the whey after coagulation and floating; removing excessive water to obtain whey cheese;

the raw materials such as cream and the like used for preparing cheese products are added into the whey cheese prepared by the invention, and then the Ou Zhi tart rice cheese is prepared;

wherein the content of added butter is not less than 15%;

preferably, the cream content is 20%.

The raw materials also comprise sweetened condensed milk and whole wheat crisp biscuits;

the raw materials also comprise potassium sorbate and/or spice.

The preparation method of the provided Ou Zhi tart Musu cheese comprises the following specific steps:

adding 325g/kg of cream 275-220 g/kg of sugar condensed milk, 60-80g/kg of crushed wholewheat crisp biscuits and 1.5-1.8g/kg of potassium sorbate into the whey cheese, fully mixing, heating to 54-56 ℃, keeping for 5 minutes, and performing smoothing and homogenizing treatment to finish the preparation.

The whey cheese prepared by the invention and the Ozhi tart rice cheese prepared by using the whey cheese have the nutritional characteristics of low fat, high calcium and the like, and are suitable for people of all ages. Low fat means having auxiliary significance for people who lose weight and the like, and high calcium means being very beneficial to the bone development of children and the bone health of old people. It is also a necessary choice for nutritional breakfast for busy office workers.

Drawings

FIG. 1: heating and coagulating the whey in a jar;

FIG. 2: state diagram of whey cheese discharged into the tank car after coagulation is completed.

Detailed Description

The present invention will now be described in detail with reference to examples