阅读说明：本技术 酸热凝乳奶酪及其制备方法 (Acid-heated curd cheese and preparation method thereof ) 是由 范如意 于文花 凌均建 王聪 孟丽娜 宋敏 于 2021-06-17 设计创作，主要内容包括：本发明公开了一种酸热凝乳奶酪及其制备方法,是以生牛乳、稀奶油和酸度调节剂为原料,制备时采用酸热凝乳的方法,高倍浓缩蛋白和脂肪,利用蛋白质热变性和酸变性的原理,不仅提高了原料乳的利用率、奶酪的产量,还提升了奶酪的营养价值；另外,因利用稀奶油中丰富的脂肪,使奶酪的口感更加顺滑、细腻、香甜。本发明适用于制备酸热凝乳奶酪。(The invention discloses a sour-hot curd cheese and a preparation method thereof, wherein raw milk, cream and an acidity regulator are used as raw materials, a sour-hot curd method is adopted during preparation, protein and fat are highly concentrated, and the principles of thermal denaturation and acid denaturation of the protein are utilized, so that the utilization rate of the raw milk and the yield of the cheese are improved, and the nutritive value of the cheese is also improved; in addition, because the rich fat in the cream is utilized, the cheese has smoother, more delicate and more sweet taste. The invention is suitable for preparing acid-heated curd cheese.)

1. The acid-heated curd cheese is characterized in that raw materials for preparing active ingredients of the acid-heated curd cheese comprise the following components in parts by weight: 2600 portions of raw milk, 850 portions of dilute cream and 1900 portions of acidity regulator.

2. The acid-heated curd cheese according to claim 1, wherein the acidity regulator is at least one of citric acid, lactic acid, and malic acid.

3. A method of preparing a yoghurt-hot curd cheese as claimed in claim 1 or 2, which comprises the following steps carried out in sequence:

s1, mixing and heating raw milk and cream to obtain feed liquid A;

s2, adding an acidity regulator into the feed liquid A, and preserving heat to obtain feed liquid B;

and S3, cooling the material liquid B, discharging the liquid, and performing after-ripening treatment to obtain the acid-heated curd cheese.

4. The method of preparing a yogurt-heated curd cheese according to claim 3, wherein the heating is carried out at a temperature of 80-100 ℃ for 15-40min in step S1.

5. The method for preparing a yogurt-heated curd cheese according to claim 3, wherein the temperature of the heat-keeping step S2 is 80-100 ℃ for 5-40 min.

6. The method for preparing a yogurt-heated curd cheese according to claim 3, wherein the temperature after the temperature reduction in step S3 is 40-85 ℃.

7. The method of preparing a yogurt-heated curd cheese according to claim 3, wherein the post-maturation is carried out at a temperature of 2 to 6 ℃ for 2 to 24 hours in step S3.

8. A method of preparing a yoghurt-hot curd according to any one of claims 3 to 7, characterised in that the yoghurt-hot curd has a pH of 5.5 to 6.5, a water content of 17.2 to 61%, a protein to fat content ratio of 0.04 to 0.3: 1.

Technical Field

The invention belongs to the technical field of dairy product processing, and relates to cheese, in particular to acid-heated curd cheese and a preparation method thereof.

Background

The State department published ' national nutrition plan ' (2017 + 2030) ' in 2017, which indicates that the Central State department places high importance on nutrition and health and national nutrition. Since the program public, people have come to be aware of the importance of nutrition for human life and the need for nutritional health has become more urgent.

Cow milk is known as the most 'near perfect natural food', and has rich nutrition, easy digestion and absorption, high quality, low price and convenient eating. Various forms of food products based on milk are available on the market, such as milk powder, liquid milk, yoghurt, cheese, milk tablets, etc., wherein cheese is a concentrate of milk and is very popular with consumers. The cheese is also called cheese (cheese) and contains rich nutrient substances, and the protein and fat are highly concentrated in the preparation process, so that the cheese has higher nutritional value; meanwhile, the GB5420 cheese also releases the latest version in 2020 so as to further promote the development of the cheese industry.

Most of cheeses on the market at present have dry and hard texture because the protein content is far higher than the fat content, and a part of people cannot accept the taste of the cheese, and the cheese aims at increasing the total protein content in the cheese, the corresponding preparation process does not pay attention to the utilization rate of specific proteins, so that proteins such as whey protein in raw milk are not fully utilized, but are discharged in a waste manner, the waste of a large amount of nutrient substances is caused, the yield of the cheese is reduced, the workload is increased for the treatment of later-stage wastewater, and the concept of 'green and environment-friendly' advocated by China is not met.

The whey protein is called as the king of protein, has the characteristics of high nutritional value, easy digestion and absorption, various active ingredients and the like, and is one of the accepted high-quality protein supplements for human bodies. Whey proteins can be classified into heat-stable whey proteins and heat-unstable whey proteins, wherein one type of proteins that can be precipitated by heating is heat-unstable whey proteins mainly including lactalbumin and lactoglobulin; the non-precipitated proteins are heat stable proteins, which constitute about 19% of the whey proteins. Therefore, whey protein in the raw milk cannot be completely precipitated by heating alone, and most of the heat-stable protein is discharged by waste.

Therefore, the development of cheese and a preparation method thereof, which can not only retain the nutrient substances in the raw milk to a greater extent, but also improve the dry and hard mouthfeel of the cheese and simultaneously improve the yield, is particularly important.

Disclosure of Invention

The invention aims to provide a sour and hot curd cheese, which can improve the nutritive value and further improve the taste;

the invention also aims to provide a preparation method of the acid-heated curd cheese, which has the advantages of simple raw materials, wide acquisition ways, low cost, simple, convenient and easy process, can reduce the loss of nutrient substances in milk, improve the yield of the cheese and improve the mouthfeel of the cheese.

In order to achieve the purpose, the invention adopts the technical scheme that:

the acid-heated curd cheese is prepared from the following raw materials of effective components in parts by weight: 2600 portions of raw milk, 850 portions of dilute cream and 1900 portions of acidity regulator.

As one limitation, the acidity regulator is at least one of citric acid, lactic acid, and malic acid.

The invention also provides a preparation method of the acid-heated curd cheese, which comprises the following steps in sequence:

s1, mixing and heating raw milk and cream to obtain feed liquid A;

s2, adding an acidity regulator into the feed liquid A, and preserving heat to obtain feed liquid B;

and S3, cooling the material liquid B, discharging the liquid, and performing after-ripening treatment to obtain the acid-heated curd cheese.

As a limitation, in step S1, the heating temperature is 80-100 deg.C, and the time is 15-40 min.

As another limitation, in step S2, the temperature of the heat preservation is 80-100 ℃ and the time is 5-40 min.

As a third limitation, in step S3, the temperature after temperature reduction is 40-85 ℃.

As a fourth limitation, in step S3, the temperature of the after-ripening treatment is 2-6 ℃ and the time is 2-24 h.

As a fifth limitation, the acid-heated curd cheese has a pH of 5.5 to 6.5, a water content of 17.2 to 61%, a protein to fat content ratio of 0.04 to 0.3: 1.

due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:

firstly, the sour and hot curd cheese provided by the invention has the advantages that the fat content of the produced cheese reaches 3 to 25 times of the protein content by adding the raw milk and the dilute cream in a reasonable proportion, so that the aims of smooth, fine and sweet mouthfeel of the cheese are fulfilled;

secondly, the preparation method of the acid-heat curd cheese adopts an acid-heat curd method to concentrate protein and fat at high power, utilizes the principles of thermal denaturation and acid denaturation of the protein, combines thermally unstable whey protein and casein through thermal denaturation treatment, and precipitates the thermally unstable whey protein and the combined protein through acid treatment, thereby not only improving the utilization rate of raw milk and the yield of the cheese, but also improving the nutritive value of the cheese;

the preparation method of the acid-heat curd cheese provided by the invention has the advantages of simple raw materials, wide acquisition route, low cost, simple and convenient process and easy realization, and can be applied to the large-scale production process of the acid-heat curd cheese.

The invention is suitable for preparing the acid-heated curd cheese.

Detailed Description

The present invention is further illustrated by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.

EXAMPLE 1A method for preparing acid-heated curd cheese

The embodiment comprises the following steps which are carried out in sequence:

s1, uniformly mixing 170kg of raw milk and 100kg of cream, and heating for 15min at 95 ℃ to obtain feed liquid A;

s2, adding 2kg of lactic acid into the feed liquid A, uniformly mixing, and keeping the temperature at 90 ℃ for 5min to obtain feed liquid B;

s3, cooling the material liquid B to 45 ℃, discharging the liquid, and carrying out after-ripening treatment for 20 hours at the temperature of 3 ℃ to obtain the acid-heated curd cheese.

Examples 2-6 preparation of acid-heated curd cheese

Examples 2-6 are a method of preparing acid-heated curd cheese, respectively, which are substantially the same as example 1 except for the differences in raw material amounts and process parameters, as detailed in table 1:

TABLE 1 summary of the process parameters of examples 2-6

The contents of other portions of examples 2 to 6 are the same as those of example 1.

Example 7 texture testing of acid-heated curd cheeses

The cheeses prepared in examples 1-6 were stored in a refrigerator at 4 ℃ for 48 hours, and before the test, the cheeses were made into cuboids with a height of 40mm or more and a side length of 60mm or more, and the textures thereof were tested, and the texture tester test parameters and setting values are shown in table 2:

TABLE 2 texture analyzer test parameters and settings

The results of texture measurement of the cheeses prepared in examples 1 to 6 correspond to the values in experiment numbers 1 to 6, respectively:

TABLE 3 results of texture testing in examples 1-6

As can be seen from Table 3, the cheeses prepared in examples 1-6 had lower hardness and higher stickiness and cohesiveness due to their higher fat content.