CN105532905A - Grain cheese and preparation method thereof - Google Patents

Abstract

The invention provides a grain cheese formula. The grain cheese formula mainly comprises the following components in percentage: 28-64% of high fat animal milk, 5%-10% of a fermenting agent, 5%-10% of chymosin, 10-20% of cane sugar, 0.2-1.0% of lecithin, 0.05-0.30% of gamma-aminobutyric acid, 0.05-0.30% of theanine, 0.05-0.30% of a stabilizing agent, 0.05-0.30% of a bacteriostat and 15-30% of grains. The invention further provides a preparation method corresponding to the formula. Through specific formula design and the corresponding preparation method, the gamma-aminobutyric acid and the theanine which are added do not influence the smooth feeling of the grain cheese, and the effect of enabling the mood to be relaxed can also be achieved; according to the grain cheese made by adopting the formula, poor flavor of the gamma-aminobutyric acid and the theanine is concealed, and the mouth feel and the taste of the grain cheese are not influenced; the gamma-aminobutyric acid and the theanine are added, so that the grain cheese has the efficacies of gentling stress, relaxing mood and the like, and is especially suitable for young white collar worker crowds with large working pressure and high living rhythm.

Description

A kind of cereal cheese and preparation method thereof

Technical field

The present invention relates to field of food, particularly a kind of cereal cheese and preparation method thereof.

Background technology

Cheese (cheese), has another name called cheese, cheese, or translates title cheese, a department, cheese, is the common name of multiple milk food, has taste miscellaneous, mouthfeel and form.Cheese take milk as raw material, and containing rich in protein and lipid, newborn source comprises an ox, cereal ox, family goat or sheep etc.Usually add renin in manufacturing process, cause coagulation of casein wherein, make dairy products acidifying, then solid is separated, is compressed to finished product.

Cheese is that milk is through dairy produce that is concentrated, fermentation.It substantially eliminates cereal a large amount of in milk and divides, and remains the essential part of wherein high nutritive value, is described as " gold " in dairy products.Every kilogram of cheese product concentrates the nutrient of the needed by human body such as protein, calcium, phosphorus of great deal of milk.

Cheese is by breast dairy products by fermentation, has that mouthfeel is good, the feature of wide variety, unique flavor, and its nutritive value is very high simultaneously, is exactly one of most popular dairy products for a long time.

Cheese comprises fresh cheese, white mould cheese, blue cheese, cereal wash soft cream, the underdone cheese of hard, hard ripe cheese, chevret, thawing cheese and cream cheese, wherein fresh cheese is without maturation processing process, directly by after Coagulation of milk, remove partial grains to divide and form, texture softness is moistening, gives out pure and fresh milk and light tart flavour, very tasty and refreshing, but the storage life is very short, eat as early as possible; White mould cheese epidermis is covered with the fungi fine hair of white, and can keep mould, the bacterium of epidermis time edible, also can remove according to taste, quality is very soft, and milk is strong, and general this cheese is not used in cooks; Blue cheese forms the blue-green lines as marbling under the effect of penicillin, and taste seems pungent aromatic strong compared with white mould cheese, stimulates very much; Soft cream washed by cereal is then need frequently to clean with salt cereal or local products wine in the maturity period, and epidermis is orange red, soft inner, and mellow in taste gives off a strong fragrance; Strong pressurizing in the underdone cheese manufacture process of hard is also removed partial grains and is divided, and mouthfeel gentleness is blurted out, and is easily accepted by common people, and the quality due to it is easy to dissolve, and is therefore often cooked for dish in a large number; Need extruding when hard ripe cheese makes and boil, quality is hard, affords food for thought, can transport for a long time and preserve; The method for making of the most classical chevret is identical with fresh cheese method for making, can fresh food, or edible after removing cereal, compact, various shapes, and taste is acid slightly; Melting cheese is that more than one pass through the cheese group of extruding, and make add milk, cream or butter after melting after, different product can add heterogeneity, as vanilla, nut etc., tasteless strong, can preserve for a long time; Cream cheese is the full-cream cheese of a kind of prematurity, and after processing, its fat content can more than 50%, and the fine and smooth taste of quality is soft.

Can add flavouring agent in cheese, the flavouring agent as tastes such as cereal cheese, cereal fruit, cakes can change its taste.

Existing cheese be used for make dish or coordinate dessert eat, and have no be made into a kind of snacks eat.

Summary of the invention

For the weak point existed in above-mentioned technology, the present invention makes a kind of cereal cheese, to meet the new demand of consumer by specific formula Design and specific preparation method.

In order to realize according to these objects of the present invention and other advantage, the present invention is achieved through the following technical solutions:

A kind of cereal cheese, it comprises (by mass fraction):

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 100 ~ 200 mesh standard sieves obtain.

Preferably, wherein, comprise (by mass fraction):

Preferably, wherein, comprise,

Preferably, wherein,

Preferably, wherein, described higher fatty acid animal breast comprises that cow's milk and goat dairy, sheep breast, horse are newborn, a kind of mixture of bactrian camel milk or donkey Ruzhong, wherein cow's milk account for higher fatty acid animal breast always composition 70% ~ 80%.

Preferably, wherein, described leavening is the mixture mixed with 1:3 with acid-producing bacteria by aroma former; Wherein, described acid-producing bacteria is the mixture of one or more in streptococcus cremoris, Bulgarian Lactobacillus, streptococcus thermophilus Bacillus acidi lactici, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei; Aroma former is diacetyl streptococcus lactis and the mixture addicted to one or both in citric acid leukonid.

Preferably, wherein, described renin is the mixture of one or more in calf rennase, plant rennet, animal trypsase, animal pepsin, microbial rennet or transgenosis renin.

Preferably, wherein, described stabilizing agent is the mixture of one or more in modified starch, microcrystalline cellulose, sodium alginate, carboxymethyl cellulose, xanthans, guar gum, carob or gellan gum.

Preferably, wherein, described bacteriostatic agent is the mixture of one or more in potassium sorbate, Sodium Benzoate, nisin or Natta mycin.

Further, this case also provides a kind of preparation method preparing above-mentioned cereal cheese, and it comprises the following steps:

Step 1, use milk clarifier purify high fat animal breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, get the obtained high fat animal breast 28 ~ 64% of step 1, to its inoculation 5% ~ 10% leavening, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and high fat animal breast becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 at rotating speed 1500 ~ 2000r/min, sepg whey under the condition of 1 ~ 5 minute, obtains the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% sucrose, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, be upside down in after 30 seconds on grill, temperature is 45 ~ 60 DEG C, until paste is frozen into semicircle hollow hemisphere;

Step 5, get the obtained paste of 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA, 0.05 ~ 0.30% theanine and step 3, make its melting, form second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central recess of step 4, sub-cooled, obtained cereal cheese.

The present invention at least comprises following beneficial effect:

The grain milk casein protein content that the present invention obtains is greater than 15.0%, and fat content is greater than 20.0%, nutritious, and delicate mouthfeel is fragrant and sweet;

In the present invention, cereal cheese adopts high fat animal breast, without the step being separated rare cream in preparation process, simplifies manufacturing process, improves production efficiency, reduce production cost;

Leavening is the lactic acid bacteria mixed culture fermentation agent be made up of acid-producing bacteria and aroma former, and the acid-producing bacteria of special ratios and aroma former make the cereal cheese delicate mouthfeel obtained, and tart flavour is moderate, this instant product of ice cream preferably; Meanwhile, apply hydrophilic colloid stabilizing agent, impart the successional new matter structure of product; And, apply bacteriostatic agent, thus extend the shelf-life of product;

By specific formula Design and corresponding preparation method, make the GABA that adds and theanine neither affect the silk smooth felling of cereal cheese, the effect loosening mood can also be played; Adopt the cereal cheese that this formula is made, mask GABA and the distinctive bad local flavor of theanine, and do not affect mouthfeel and the local flavor of cereal cheese itself; GABA and theanine can be given cereal cheese and to releive tension pressure, loosen the effects such as mood, are particularly suitable for operating pressure large, the young white collar crowd that rhythm of life is fast;

Grain dust through pulverizing, expanding processing not only remains the nutrition of cereal to greatest extent, and drastically increases its nutritional labeling hot water leaching rate, absorptivity, more easily digests and assimilates.

Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.

Detailed description of the invention

The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.

Should be appreciated that used hereinly such as " to have ", other element one or more do not got rid of in " comprising " and " comprising " term or the existence of its combination or interpolation.

Concrete employing following methods prepares cereal cheese, and it comprises the following steps:

Step 1, use milk clarifier purify high fat animal breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, get the obtained high fat animal breast 28 ~ 64% of step 1, to its inoculation 5% ~ 10% leavening, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and high fat animal breast becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 at rotating speed 1500 ~ 2000r/min, sepg whey under the condition of 1 ~ 5 minute, obtains the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% sucrose, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, be upside down in after 30 seconds on grill, temperature is 45 ~ 60 DEG C, until paste is frozen into semicircle hollow hemisphere;

Step 5, get the obtained paste of 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA, 0.05 ~ 0.30% theanine and step 3, make its melting, form second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central recess of step 4, sub-cooled, obtained cereal cheese.

Be described for different formulations below:

embodiment 1

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 100 mesh standard sieves obtain.

embodiment 2

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 160 mesh standard sieves obtain.

embodiment 3

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 120 mesh standard sieves obtain.

embodiment 4

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 180 mesh standard sieves obtain.

embodiment 5

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 200 mesh standard sieves obtain.

The cereal cheese adopting the formula of embodiment 1 to 5 to obtain all has the effect that delicate mouthfeel, delicate fragrance are good to eat, this cereal cheese can relieve pressure, loosen mood, and wherein, embodiment 2 is easy to digest and assimilate most, the mouthfeel of embodiment 3 and functional be best after testing, embodiment 4 shelf-life is the longest.

Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.Other amendment can be easily realized for those skilled in the art.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.

Claims (10)

1. a cereal cheese, is characterized in that, comprises (by mass fraction):

Wherein, described cereal is through pulverizing, expanding processing, and through black rice flour, oatmeal or coarse rice powder that 100 ~ 200 mesh standard sieves obtain.

2. cereal cheese according to claim 1, is characterized in that, comprises (by mass fraction):

3. cereal cheese according to claim 1, is characterized in that, comprise,

4. cereal cheese according to claim 1, is characterized in that,

5. the cereal cheese according to any one of Claims 1-4, it is characterized in that, described higher fatty acid animal breast comprises that cow's milk and goat dairy, sheep breast, horse are newborn, a kind of mixture of bactrian camel milk or donkey Ruzhong, wherein cow's milk account for higher fatty acid animal breast always composition 70% ~ 80%.

6. cereal cheese according to claim 5, is characterized in that, described leavening is the mixture mixed with 1:3 with acid-producing bacteria by aroma former; Wherein, described acid-producing bacteria is the mixture of one or more in streptococcus cremoris, Bulgarian Lactobacillus, streptococcus thermophilus Bacillus acidi lactici, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei; Aroma former is diacetyl streptococcus lactis and the mixture addicted to one or both in citric acid leukonid.

7. cereal cheese according to claim 6, is characterized in that, described renin is the mixture of one or more in calf rennase, plant rennet, animal trypsase, animal pepsin, microbial rennet or transgenosis renin.

8. cereal cheese according to claim 7, is characterized in that, described stabilizing agent is the mixture of one or more in modified starch, microcrystalline cellulose, sodium alginate, carboxymethyl cellulose, xanthans, guar gum, carob or gellan gum.

9. cereal cheese according to claim 7, is characterized in that, described bacteriostatic agent is the mixture of one or more in potassium sorbate, Sodium Benzoate, nisin or Natta mycin.

10. prepare a preparation method for the cereal cheese as described in any one of claim 5 to 9, it is characterized in that, comprise the following steps:

Step 1, use milk clarifier purify high fat animal breast, pasteurize under 70 ~ 80 DEG C of temperature conditions, the retention time is 5 ~ 10 minutes, be cooled to rapidly 15 ~ 35 DEG C for subsequent use;

Step 2, get the obtained high fat animal breast 28 ~ 64% of step 1, to its inoculation 5% ~ 10% leavening, while inoculating starter, add 5% ~ 10% renin, fermentation temperature is 18 DEG C, fermentation time is 10 ~ 24 hours, when pH value reaches 4.9 ~ 4.6, and high fat animal breast becomes continuous print curdled milk;

Step 3, curdled milk obtained for step 2 at rotating speed 1500 ~ 2000r/min, sepg whey under the condition of 1 ~ 5 minute, obtains the paste of centrifugation;

Step 4, paste step 3 obtained and 10 ~ 20% sucrose, 0.05 ~ 0.30% stabilizing agent and 0.05 ~ 0.30% bacteriostatic agent form the first component in temperature 80 ~ 95 DEG C of melting mixing, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle mould, be upside down in after 30 seconds on grill, temperature is 45 ~ 60 DEG C, until paste is frozen into semicircle hollow hemisphere;

Step 5, get the obtained paste of 0.2 ~ 1.0% lecithin, 0.05 ~ 0.30% GABA, 0.05 ~ 0.30% theanine and step 3, make its melting, form second component;

Step 6, described second component poured in the obtained semicircle hollow hemisphere central recess of step 4, sub-cooled, obtained cereal cheese.