阅读说明：本技术 一款动植物复合蛋白干酪棒的制作方法 (Method for manufacturing animal and plant compound protein cheese sticks ) 是由 李浩然 程昊阳 张擎 胡越腾 林栩生 赵英竹 赵羽飞 王立枫 于 2021-09-24 设计创作，主要内容包括：本发明公开了一款动植物复合蛋白干酪棒的制作方法,主要涉及即食再制干酪领域。其特征在于,以脱脂牛乳为主要原料,特别添加豌豆蛋白、椰浆蛋白,经溶解过滤、混合均质、杀菌冷却、发酵凝乳、清洗入模、无菌包装加工而成,其中特别添加的植物蛋白部分代替了动物蛋白,将产品营养结构健康化的同时还掩盖了动物蛋白在加工过程中难以祛除的膻味,满足了各类人群的营养需求以及口感偏好。(The invention discloses a method for manufacturing an animal and plant compound protein cheese stick, and mainly relates to the field of instant processed cheese. The processing method is characterized in that skim milk is used as a main raw material, pea protein and coconut milk protein are particularly added, and the processing method is processed through dissolving, filtering, mixing, homogenizing, sterilizing, cooling, fermenting, curding, cleaning, molding and aseptic packaging, wherein the particularly added plant protein partially replaces animal protein, the nutrition structure of the product is healthful, meanwhile, the mutton smell which is difficult to remove by the animal protein in the processing process is covered, and the nutrition requirements and taste preference of various crowds are met.)

1. The preparation method of the animal and plant compound protein cheese stick is characterized by comprising the following steps of: the processing method is characterized in that skim milk is used as a main raw material, pea protein and coconut milk protein are particularly added, and the processing method is processed through dissolving, filtering, mixing, homogenizing, sterilizing, cooling, fermenting, curding, cleaning, molding and aseptic packaging, wherein the particularly added plant protein partially replaces animal protein, the mutton smell which is difficult to remove by the animal protein in the processing process is covered while the product nutrition structure is healthful, and the nutrition requirements and taste preference of various crowds are met.

2. The method for making the animal and plant compound protein cheese sticks according to claim 1 comprises the following steps:

s1, dissolving and filtering: dissolving pea protein powder and coconut milk powder, and filtering the milk through a 200-mesh screen for later use;

s2, mixing and homogenizing: mixing skim milk into the slurry and homogenizing;

s3, sterilization and cooling: pasteurizing the homogenized mixed milk at 63 deg.C for 30min, and cooling to 32 deg.C;

s4, fermented curd: adding Lactobacillus bulgaricus and Lactobacillus casei, stirring, fermenting at 37 deg.C for 1 hr, adjusting acidity with 1mol/L hydrochloric acid, and adding appropriate amount of CaCl₂Mixing with 1% saline solution to obtain 2% rennin solution, stirring, and keeping at 28-32 deg.C for 30 min;

s5, cleaning and mold entering: simply cutting the curdled milk, discharging whey, spraying 38 deg.C hot water on the curdled milk, keeping the temperature for 35min, discharging the added hot water, and molding;

s6, aseptic packaging: taking out fresh cheese, sucking surface moisture through aseptic cloth, and aseptic packaging.

3. The method for manufacturing the animal and plant compound protein cheese stick according to claim 2, is characterized in that: to kill harmful microorganisms and stabilize the product, the mixed milk is pasteurized at 63 deg.C for 30 min.

4. The method for manufacturing the animal and plant compound protein cheese stick according to claim 2, is characterized in that: when the temperature is cooled to 32 ℃, adding the lactobacillus bulgaricus and the lactobacillus casei, stirring uniformly, and fermenting for 1h at 37 ℃.

5. The method for manufacturing the animal and plant compound protein cheese stick according to claim 2, is characterized in that: adjusting pH to appropriate value with 1mol/L hydrochloric acid, adding appropriate amount of CaCl₂Stirring, mixing with 1% salt solutionForming 2% chymosin solution, keeping the temperature at 28-32 ℃ for 30min, adding the solution into milk, and fully and uniformly stirring.

6. The method for making the animal and plant compound protein cheese stick according to claim 2, characterized in that after the curdled milk is cut, the temperature is raised and stirred to disperse, dehydrate and contract the curdled milk, then the temperature is gradually raised to remove 1/3 whey, after stirring, the temperature is kept for 45-60min to make the acidity of the whey reach 0.12mg/g, and all the whey is removed.

7. The method for manufacturing the animal and plant compound protein cheese stick according to claim 2, is characterized in that: after whey is removed, spraying hot water at 38 ℃ on the clot, preserving heat for 35min, and then removing the hot water.

Technical Field

The invention belongs to the field of dairy product development, and particularly relates to the field of instant processed cheese.

Background

The product 1 aims to provide the animal and plant compound protein cheese stick which is convenient to eat, nutritious, healthy and popular in taste, so that the balanced nutrition, universal taste and fine and smooth taste of the product are ensured, the portability is greatly enhanced, and potential consumer groups are increased.

The animal and plant composite protein cheese stick with balanced nutrition and popular taste is prepared by taking skim milk as a main raw material, particularly adding pea protein and coconut milk protein, utilizing mature dairy product fermentation technology and processed cheese technology and relying on scientific and reasonable experiments, so that the nutrition of the traditional cheese is balanced to the greatest extent, and the cheese stick is convenient to carry and has good taste. Really provides health support for consumers and makes up for the defects of the traditional cheese.

Disclosure of Invention

The invention aims to solve the problems in the prior art and provide an animal and plant compound protein cheese stick which meets the characteristics of leisure, health and fast marketing and is convenient to carry and eat. Really provides the health support of the dairy products for children, teenagers and adults, and has larger market potential.

2 to achieve the above purpose, the present invention solves the above technical problems by the following technical solutions:

(1) the preparation method of the animal and plant compound protein cheese stick is characterized by comprising the following steps of: the processing method is characterized in that skim milk is used as a main raw material, pea protein and coconut milk protein are particularly added, and the processing method is processed through dissolving, filtering, mixing, homogenizing, sterilizing, cooling, fermenting, curding, cleaning, molding and aseptic packaging, wherein the particularly added plant protein partially replaces animal protein, the mutton smell which is difficult to remove by the animal protein in the processing process is covered while the product nutrition structure is healthful, and the nutrition requirements and taste preference of various crowds are met.

(2) The making method of the animal and plant compound protein cheese stick comprises the following steps:

s1, dissolving and filtering: dissolving pea protein powder and coconut milk powder, and filtering the milk through a 200-mesh screen for later use;

s2, mixing and homogenizing: mixing skim milk into the slurry and homogenizing;

s3, sterilization and cooling: pasteurizing the homogenized mixed milk at 63 deg.C for 30min, and cooling to 32 deg.C;

s4, fermented curd: adding Lactobacillus bulgaricus and Lactobacillus casei, stirring, fermenting at 37 deg.C for 1 hr, adjusting acidity with 1mol/L hydrochloric acid, and adding appropriate amount of CaCl₂Mixing with 1% saline solution to obtain 2% rennin solution, stirring, and keeping at 28-32 deg.C for 30 min;

s5, cleaning and mold entering: simply cutting the curdled milk, discharging whey, spraying 38 deg.C hot water on the curdled milk, keeping the temperature for 35min, discharging the added hot water, and molding;

s6, aseptic packaging: taking out fresh cheese, sucking surface moisture through aseptic cloth, and aseptic packaging.

(3) The invention has the advantages that the product has low fat and high protein, can improve the intestinal function, creates satiety and balances the dietary structure. In addition, the mutton smell carried by the animal protein is difficult to completely remove in the process of producing the traditional animal protein cheese, and the vegetable protein is added into the cheese product, so that the content of the animal protein is reduced, the mutton smell which is difficult to remove by the animal protein is reduced and covered, the mouthfeel of the cheese product is improved, the cheese market is expanded to a certain extent, the acceptance degree of people on the cheese product is improved, potential consumer groups are increased, the consumption requirements of consumers are met, and the development of related enterprises is promoted.

Drawings

FIG. 1 is a flow chart of a product processing process.

Detailed Description

The following detailed description of the present invention will be made with reference to the accompanying drawings and examples, which are provided for illustration of the present invention and are not intended to limit the scope of the present invention.

The preparation method of the animal and plant compound protein cheese stick is characterized by comprising the following steps of: the processing method is characterized in that skim milk is used as a main raw material, pea protein and coconut milk protein are particularly added, and the processing method is processed through dissolving, filtering, mixing, homogenizing, sterilizing, cooling, fermenting, curding, cleaning, molding and aseptic packaging, wherein the particularly added plant protein partially replaces animal protein, the mutton smell which is difficult to remove by the animal protein in the processing process is covered while the product nutrition structure is healthful, and the nutrition requirements and taste preference of various crowds are met.

Example 1

The making method of the animal and plant compound protein cheese stick comprises the following steps:

s1, dissolving and filtering: dissolving pea protein powder and coconut milk powder, and filtering the milk through a 200-mesh screen for later use;

s2, mixing and homogenizing: mixing the slurry with defatted milk powder for homogenizing;

s3, sterilization and cooling: pasteurizing the homogenized mixed milk at 60 deg.C for 30min, and cooling to 32 deg.C;

s4, fermented curd: adding Lactobacillus bulgaricus and Lactobacillus casei, stirring, fermenting at 37 deg.C for 1 hr, adjusting acidity with 1mol/L hydrochloric acid, and adding appropriate amount of CaCl₂Mixing with 1% saline solution to obtain 2% rennin solution, stirring, and keeping at 28 deg.C for 30 min;

s5, cleaning and mold entering: simply cutting the curdled milk, discharging whey, spraying 38 deg.C hot water on the curdled milk, keeping the temperature for 35min, discharging the added hot water, and molding;

s6, aseptic packaging: taking out fresh cheese, sucking surface moisture through aseptic cloth, and aseptic packaging.

Example 2

The making method of the animal and plant compound protein cheese stick comprises the following steps:

s1, dissolving and filtering: dissolving pea protein powder and coconut milk powder, and filtering the milk through a 200-mesh screen for later use;

s2, mixing and homogenizing: mixing skim milk into the slurry and homogenizing;

s3, sterilization and cooling: pasteurizing the homogenized mixed milk at 63 deg.C for 30min, and cooling to 32 deg.C;

s4, fermented curd: adding Lactobacillus bulgaricus and Lactobacillus casei, stirring, fermenting at 37 deg.C for 1 hr, adjusting acidity with 1mol/L hydrochloric acid, and adding appropriate amount of CaCl₂Mixing with 2% chymosin solution prepared from 1% saline solution, stirring, and keeping temperature at 30 deg.C30min；

S5, cleaning and mold entering: simply cutting the curdled milk, discharging whey, spraying 38 deg.C hot water on the curdled milk, keeping the temperature for 35min, discharging the added hot water, and molding;

s6, aseptic packaging: taking out fresh cheese, sucking surface moisture through aseptic cloth, and aseptic packaging.

Example 3

The making method of the animal and plant compound protein cheese stick comprises the following steps:

s1, dissolving and filtering: dissolving pea protein powder and coconut milk powder, and filtering the milk through a 200-mesh screen for later use;

s2, mixing and homogenizing: mixing skim milk into the slurry and homogenizing;

s3, sterilization and cooling: pasteurizing the homogenized mixed milk at 65 deg.C for 30min, and cooling to 32 deg.C;

s4, fermented curd: adding Lactobacillus bulgaricus and Lactobacillus casei, stirring, fermenting at 37 deg.C for 1 hr, adjusting acidity with 1mol/L hydrochloric acid, and adding appropriate amount of CaCl₂Mixing with 1% saline solution to obtain 2% rennin solution, stirring, and keeping at 32 deg.C for 30 min;

s5, cleaning and mold entering: simply cutting the curdled milk, discharging whey, spraying 38 deg.C hot water on the curdled milk, keeping the temperature for 35min, discharging the added hot water, and molding;

s6, aseptic packaging: taking out fresh cheese, sucking surface moisture through aseptic cloth, and aseptic packaging.