CN103947763A - Fermented pimento cheese and preparation method thereof - Google Patents
Fermented pimento cheese and preparation method thereof Download PDFInfo
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- CN103947763A CN103947763A CN201410183950.2A CN201410183950A CN103947763A CN 103947763 A CN103947763 A CN 103947763A CN 201410183950 A CN201410183950 A CN 201410183950A CN 103947763 A CN103947763 A CN 103947763A
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 87
- 241000894006 Bacteria Species 0.000 claims abstract description 24
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- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 235000020247 cow milk Nutrition 0.000 claims description 33
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 239000004310 lactic acid Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 230000007306 turnover Effects 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000005030 aluminium foil Substances 0.000 claims description 5
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- 238000007599 discharging Methods 0.000 claims description 5
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- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 3
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 3
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- 238000007654 immersion Methods 0.000 claims description 3
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- 238000000034 method Methods 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
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- 241000208293 Capsicum Species 0.000 claims 16
- 239000000796 flavoring agent Substances 0.000 abstract description 11
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- 239000006002 Pepper Substances 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 7
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- 239000002994 raw material Substances 0.000 abstract description 2
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- 239000000463 material Substances 0.000 abstract 1
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- 240000008574 Capsicum frutescens Species 0.000 description 85
- 239000002932 luster Substances 0.000 description 9
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- 102100028255 Renin Human genes 0.000 description 6
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- 244000273928 Zingiber officinale Species 0.000 description 6
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Abstract
The invention relates to a fermented pimento cheese and a preparation method thereof. The fermented pimento cheese is prepared from following raw materials and auxiliary materials by weight percent: 1.5-4.5% of fermented pepper particles, 94.0-96.0% of milk cured particles, and 1.5-2.5% of salt. The preparation method comprises following steps of adding the fermented pepper particles without seeds and kernels into the milk cured particles without whey, mixing uniformly to obtain a mixture, filling a die with the mixture, squeezing, demoulding, packaging, and fermenting till maturing so as to obtain the fermented pimento cheese. The fermented pimento cheese has the bright pepper color, the high grade appearance, and the uniform and delicate texture, has the low possibility of being contaminated by bacteria, and has the fresh, cool and soft sour-hot flavor.
Description
Technical field
The present invention relates to cheese with design and color processing technique field, specifically a kind of fermented capsicum cheese and preparation method thereof.
Background technology
The main feature of existing pimento cheese and production technology is:
1, non-fermented type pimento cheese: adopt containing or do not mix, stir or squeeze containing chilli sheet (section), chilli powder or the chilli oil of capsicum core (seed) and cow's milk granular curd to form, the major defect of this series products is: 1. capsicum is without fermentation, without traditional zymotic local flavor, pungent is soft not, and local flavor is single; 2. chilli sheet (section), chilli powder quality are stiff, and cheese has granular sensation, foreign body sensation when edible, affects the mouthfeel of cheese exquisiteness; 3. the luxury food of product appearance product phase and cheese location is not inconsistent, and the color and luster of capsicum easily changes at Cheese during Ripening, and chilli oil easily causes cheese pattern uneven.
2, raw capsicum grain and granular curd synchronous fermentation are prepared pimento cheese: add raw capsicum grain, it is fresh chilli, mix after squeezing with cow's milk granular curd, carry out synchronous fermentation maturation, this product shortcoming is: 1. raw capsicum is separated out certain moisture at sweat, affects moisture, institutional framework, mouthfeel and the shelf-life of cheese; 2. the fermenting speed of raw capsicum and cheese is variant, and the local flavor of product and quality are difficult to control.
3, adopt commercially available fermented capsicum (thick chilli sauce, capsicum sheet (section), capsicum) to prepare pimento cheese: main deficiency is: 1. commercially available fermented capsicum, for obtaining certain shelf life, after fermentation completes, need carry out sterilization, or interpolation anticorrisive agent, the capsicum being added in cow's milk granular curd contains lactic acid bacteria hardly, and its anticorrisive agent also can suppress the growth of lactic acid bacteria in cheese, affects the fermenting-ripening of cheese; If 2. adopt stoning, go the raw capsicum of seed to produce thick chilli sauce or capsicum sheet (section), can greatly reduce the pungent of capsicum, affect the mouthfeel of product, therefore, commercially available thick chilli sauce and capsicum sheet (section) mostly contain a large amount of capsicum core and chilli seed, remove more difficultly, capsicum core and chilli seed affect institutional framework and the outward appearance product phase of cheese.
4, the capsicum of traditional natural fermentation is prepared pimento cheese: subject matter is: the capsicum of spontaneous fermentation, bacterium is comparatively complicated mutually, when introducing lactic acid bacteria, has easily brought multiple harmful microorganism into, affects the quality and safety of cheese.
Summary of the invention
For solving existing pimento cheese product in the deficiency of the aspects such as flavor taste, outward appearance product phase, institutional framework, Quality Safety, the invention provides a kind of fermented capsicum cheese and preparation method thereof, this product capsicum color and luster is vivid, outward appearance product mutually top grade, homogeneous exquisiteness, harmful microorganism pollution risk little, there is salubrious, soft vinegar-pepper taste.
The present invention addresses the above problem by the following technical programs: a kind of fermented capsicum cheese, is prepared from by the supplementary material combination of following mass percent: fermented capsicum grain 1.5～4.5%; Cow's milk granular curd 94.0～96.0%; Salt 1.5～2.5%.
Described fermented capsicum grain is purebred lactobacillus-fermented, seedless without seed, is of a size of 1～3mm
2.
Described fermented capsicum grain is the pimiento grain after fermenting and the green capsicum grain after fermentation.
Described cow's milk granular curd is of a size of 3～10mm
3.
Described cow's milk granular curd comprises Holstein-Friesian breast granular curd, buffalo's milk granular curd and ox breast granular curd.
The preparation method of described fermented capsicum cheese, comprises the steps:
(1), prepare fermented capsicum grain: by the capsicum after blanching sterilization and color retention, be placed in cooling salt solution after sterilization, the purebred lactic acid bacteria of access 1～6% is to fermenting-ripening, not sterilization, do not add anticorrisive agent, and seed is removed in stoning, and chopping is 1～3mm
2size, is prepared as the fermented capsicum grain that is rich in purebred lactic acid bacteria, size uniform;
(2), prepare cow's milk granular curd: fresh cow's milk curdled milk is cut; Stir and heat up, program is 4～6min/ ℃ to 38～42 ℃; After discharging whey, pack porous stainless steel mold into, naturally place 0.5h, turn-over continues to place 1.5h, forms monoblock ziega; Ziega chopping is 3～10mm
3size, drains whey, obtains the cow's milk granular curd of size uniform, particle dispersion;
(3), the preparation of pimento cheese: be fermented capsicum grain 1.5～4.5% by addition, cow's milk granular curd is 94.0～96.0%, separately add 1.5～2.5% salt, the fermented capsicum grain that step (1) is prepared into is added in the granular curd that step (2) is prepared into, and fully mixes; Pack porous stainless steel mold into, after squeezing, adopt opaque aluminium foil bag vacuum packaging, 6～12 ℃ of bottom fermentations, the fermenting-ripening phase is 120～180d, finished product is preserved at 1～4 ℃.
Described purebred lactic acid bacteria is at least 2 kinds in lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei cheese subspecies, Lactobacillus helveticus, Leuconostoc mesenteroides, lactobacillus acidophilus, streptococcus thermophilus, Lactococcus lactis subsp. lactis.
Described color retention is to adopt blanching to protect look, and adopts or do not adopt color stabilizer immersion to protect look, and wherein color stabilizer is for adopting at least a kind in citric acid, vitamin C, sodium pyrosulfite, calcium chloride to process.
Beneficial effect of the present invention is:
(1) provide a kind of cheese with traditional fermented food local flavor and preparation method thereof
In west tradition food " cheese ", add China's traditional fermented food " acid pepper ", make full use of traditional food raw material and production technology resource, development is applicable to the cheese new varieties of taste of Chinese people, can like according to different crowd the difference of peppery degree, select the capsicum of different cultivars.With chilli sheet, chilli pepper and chilli oil cheese, compare, pungent is softer, peppery middle band acid, and vinegar-pepper taste can improve a poor appetite, reduce the greasy feeling of cheese, the acceptability of increase cheesy flavor.
(2) provide a kind of quality is fine and smooth, pattern is attractive in appearance cheese and preparation method thereof
Fermented capsicum in the present invention adopts the mode of blanching and immersion color stabilizer to protect look, guarantee capsicum stable color and luster in cheese product, fermented capsicum grain is in the later stage fermentation process of cheese, and color and luster, stay in grade, do not affect institutional framework and the outward appearance product phase of cheese.Due to size and the uniformity of strict controlled fermentation capsicum grain, cow's milk granular curd, product quality of the present invention is fine and smooth, sporadicly intersperse the capsicum grain of the scarlet or kelly green of color and luster in pure white cheese, even, the attractive in appearance top grade of pattern.
With the cheese that adds chilli sheet or section, chilli pepper, compare, vivider by the capsicum color and luster in cheese of the present invention, outward appearance product are more attractive in appearance mutually, and institutional framework is finer and smoother, while eating without granular sensation and foreign body sensation; With chilli oil cheese, compare, pattern is more even, outward appearance is more high-grade; With raw capsicum grain cheese, compare, capsicum, in cheese later stage fermentation, does not produce large quantity of moisture, on the moisture of cheese, institutional framework, mouthfeel and shelf-life without impact.
(3) introduce various lactobacillus, promoted the fermenting-ripening of cheese
In the present invention, capsicum adopts the fermentation of purebred mixing lactic acid bacteria, after fermentation without sterilization processing, do not add any anticorrisive agent, in cheese, introduced the various lactobacillus in fermented capsicum, enriched the value volume and range of product of cheese lactic acid bacteria.It is ripe that these lactic acid bacterias have accelerated cheese later stage fermentation, reduced the maturation time of cheese, strengthened the ferment local-flavor of cheese.
With non-fermented type pimento cheese, raw pimento cheese and commercially available fermented capsicum, through sterilization or added cheese prepared by anticorrisive agent and compared, the lactic acid bacteria in fermented capsicum of the present invention can promote cheese later stage fermentation ripe; Same spontaneous fermentation (unblooded lactobacillus-fermented) is compared, and in the present invention, fermented capsicum bacterium is stable mutually, less on the quality impact in cheese later stage fermentation.
(4) cheese harmful microorganism pollution risk and energy consumption have been reduced
In the present invention, capsicum adopts the purebred lactobacillus-fermented mixing, and notes the sanitary control of each link of sweat, and the purebred lactic acid bacteria of advantage has suppressed the growth of miscellaneous bacteria.Compare with spontaneous fermentation, reduced the risk that fermented capsicum harmful microorganism pollutes.And fermented capsicum is after squeezing, moisture reduces, and the shelf-life extends, and shelf life can reach 6 months.In addition, compare with commercially available capsicum, the present invention has reduced the sterilization link after fermentation, has reduced energy consumption.
The specific embodiment
By specific embodiment, technical scheme of the present invention is further described below.
Embodiment 1
The preparation method of fermented capsicum cheese of the present invention, comprises the steps:
1, preparation fermentation green capsicum
Batching is: water, salt, garlic, Chinese prickly ash, ginger, sugar, and sodium glutamate, color stabilizer is 0.2% citric acid, 0.1% vitamin C, 0.05% calcium chloride, sodium pyrosulfite 0.015%.Capsicum removes handle, clean, blanching sterilization with protect look, cooling, in color stabilizer, soak 1h, rinsing in the cooling water after sterilization, dries, be placed in the salt solution of sterilization cooled 6% with garlic, Chinese prickly ash, ginger, sugar etc. simultaneously, access purebred De Shi lactobacillus bulgaricus: the mixing lactic acid bacteria 1% of lactobacillus acidophilus: Lactococcus lactis subsp. lactis: streptococcus thermophilus=1:1:1:3, fermentation 8d, before use, capsicum stoning is removed to seed, and chopping is 1～3mm
2big or small is granular standby.
2, after standardization, make protein in cow's milk: fat=0.60, sterilization conditions is 75 ℃, 10min, fermented bacterium addition is 3%, bacterial classification is De Shi lactobacillus bulgaricus: streptococcus thermophilus=1:2,35 ℃ of fermentation temperatures, and pre-acidifying 40min ferments, after pre-acidifying, add calcium chloride and renin, calcium chloride addition is 0.02%, and renin addition is 0.0015%, standing after stirring, until form cow's milk curdled milk, curd cutting is become to 1.5cm
3ziega, standing 10min, warming while stirring, heating schedule is 4min/ ℃ to 42 ℃, discharging whey, packs porous square stainless steel mould into, naturally places 0.5h, turn-over continues to place 1.5h, forms monoblock ziega, ziega chopping is 3～6mm
3the cow's milk granular curd of size, drains whey, obtains the cow's milk granular curd of size uniform, particle dispersion.
3, after the fermentation that is 4.5% by mass percent, the capsicum grain shredding after seed is removed in stoning, 1.5% salt and 94.0% cow's milk granular curd mix, pack porous stainless steel mold into, in 16～18℃ toilet, prepressing 2h under 0.25MPa, turn-over, at 0.6MPa squeezing 15h, the demoulding, adopt opaque aluminium foil bag vacuum packaging, ripe 120d at 12 ℃, the ripe local flavor of product is salubrious easily to be accepted, vinegar-pepper taste is soft, quality is neither too hard, nor too soft, tissue is fine and smooth flexible, cheese color is pure white, capsicum color and luster is vivid, pattern is evenly attractive in appearance, dry matter fat content is 55.88%, non-fat moisture is 58.38%, for full-cream semi-hard cheese, at 1～4 ℃, shelf life is 6 months.
Embodiment 2
Another example of the preparation method of fermented capsicum cheese of the present invention, comprises the steps:
1, preparation fermentation pimiento
Batching is: water, salt, garlic, Chinese prickly ash, ginger, sugar, and sodium glutamate, color stabilizer is 0.3% citric acid, 0.1% vitamin C, 0.05% calcium chloride.Capsicum removes handle, clean, blanching sterilization with protect look, cooling, in color stabilizer, soak 1.5h, dry, be placed in the salt solution of sterilization cooled 8% with garlic, Chinese prickly ash, ginger, sugar simultaneously, access purebred De Shi lactobacillus bulgaricus: Lactobacillus casei cheese subspecies: the mixing lactic acid bacteria 4% of Lactobacillus helveticus: streptococcus thermophilus=2:1:1:4, fermentation 7d, before use, capsicum stoning is removed to seed, chopping is 1～3mm
2big or small is granular standby.
2, after standardization, make protein in cow's milk: fat=0.60, sterilization conditions is 75 ℃, 10min, fermented bacterium addition is 2%, bacterial classification is De Shi lactobacillus bulgaricus: streptococcus thermophilus=1:2,34 ℃ of fermentation temperatures, and pre-acidifying 50min ferments, after pre-acidifying, add calcium chloride and renin, calcium chloride addition is 0.02%, and renin addition is 0.0015%, standing after stirring, until form cow's milk curdled milk, curd cutting is become to 1.2cm
3ziega, standing 10min, warming while stirring, heating schedule is 5min/ ℃ to 40 ℃, discharging whey, packs porous square stainless steel mould into, naturally places 0.5h, turn-over continues to place 1.5h, forms monoblock ziega, ziega chopping is 3～6mm
3the cow's milk granular curd of size, drains whey, obtains the cow's milk granular curd of size uniform, particle dispersion.
3, after the fermentation that is 2.5% by mass fraction, the capsicum grain shredding after seed is removed in stoning, 2.0% salt and 95.5% cow's milk granular curd mix, pack porous stainless steel mold into, in 16～18℃ toilet, prepressing 2h under 0.25MPa, turn-over, at 0.6MPa squeezing 17h, the demoulding, adopt opaque aluminium foil bag vacuum packaging, ripe 150d at 8 ℃, the ripe local flavor of product is salubrious easily to be accepted, vinegar-pepper taste is soft, quality is neither too hard, nor too soft, tissue is fine and smooth flexible, cheese color is pure white, capsicum color and luster is vivid, pattern is evenly attractive in appearance, dry matter fat content is 56.16%, non-fat moisture is 57.73%, for full-cream semi-hard cheese, at 1～4 ℃, shelf life is 6 months.
Embodiment 3
The preparation method's of a fermented capsicum cheese of the present invention example again, comprises the steps:
1, preparation fermentation green capsicum
Batching is: water, salt, garlic, Chinese prickly ash, ginger, sugar, sodium glutamate.Capsicum removes handle, clean, blanching sterilization with protect look, cooling, dry, be placed in the salt solution of sterilization cooled 10% with garlic, Chinese prickly ash, ginger, sugar etc. simultaneously, access purebred De Shi lactobacillus bulgaricus: the mixing lactic acid bacteria 6% of Lactobacillus plantarum: Leuconostoc mesenteroides: streptococcus thermophilus=1:1:1:4, fermentation 6d, before use, capsicum stoning is removed to seed, and chopping is 1～3mm
2big or small is granular standby.
2, after standardization, make protein in cow's milk: fat=0.60, sterilization conditions is 65 ℃, 30min, fermented bacterium addition is 1%, bacterial classification is De Shi lactobacillus bulgaricus: streptococcus thermophilus=1:2,33 ℃ of fermentation temperatures, and pre-acidifying 60min ferments, after pre-acidifying, add calcium chloride and renin, calcium chloride addition is 0.02%, and renin addition is 0.0015%, standing after stirring, until form cow's milk curdled milk, curd cutting is become to 1.0cm
3ziega, standing 10min, warming while stirring, heating schedule is 6min/ ℃ to 38 ℃, discharging whey, packs porous square stainless steel mould into, naturally places 0.5h, turn-over continues to place 1.5h, forms monoblock ziega, ziega chopping is 6～10mm
3the cow's milk granular curd of size, drains whey, obtains the cow's milk granular curd of size uniform, particle dispersion.
3, after the fermentation that is 1.5% by mass fraction, the capsicum grain shredding after seed is removed in stoning, 2.5% salt and 96.0% cow's milk granular curd mix, pack porous stainless steel mold into, in 16～18℃ toilet, prepressing 2h under 0.25MPa, turn-over, at 0.6MPa squeezing 18h, the demoulding, adopt opaque aluminium foil bag vacuum packaging, ripe 180d at 6 ℃, the ripe local flavor of product is salubrious easily to be accepted, vinegar-pepper taste is soft, quality is soft, tissue is fine and smooth flexible, cheese color is pure white, capsicum color and luster is vivid, pattern is evenly attractive in appearance, dry matter fat content is 56.79%, non-fat moisture is 57.62%, for full-cream semi-hard cheese, at 1～4 ℃, shelf life is 6 months.
Claims (8)
1. a fermented capsicum cheese, is characterized in that: it is prepared from by the supplementary material of following mass percent: fermented capsicum grain 1.5～4.5%; Cow's milk granular curd 94.0～96.0%; Salt 1.5～2.5%.
2. fermented capsicum cheese claimed in claim 1, is characterized in that, described fermented capsicum grain is purebred lactobacillus-fermented, seedless without seed, is of a size of 1～3mm
2.
3. fermented capsicum cheese claimed in claim 1, is characterized in that, described fermented capsicum grain is the pimiento grain after fermenting or the green capsicum grain after fermentation.
4. fermented capsicum cheese claimed in claim 1, is characterized in that, described cow's milk granular curd is of a size of 3～10mm
3.
5. fermented capsicum cheese claimed in claim 1, is characterized in that, described cow's milk granular curd comprises Holstein-Friesian breast granular curd, buffalo's milk granular curd and ox breast granular curd.
6. the preparation method of fermented capsicum cheese claimed in claim 1, is characterized in that, comprises the steps:
(1), prepare fermented capsicum grain: by the capsicum after blanching sterilization and color retention, be placed in cooling salt solution after sterilization, the purebred lactic acid bacteria of access 1～6% is to fermenting-ripening, not sterilization, do not add anticorrisive agent, and seed is removed in stoning, and chopping is 1～3mm
2size, is prepared as the fermented capsicum grain that is rich in purebred lactic acid bacteria, size uniform;
(2), prepare cow's milk granular curd: fresh cow's milk curdled milk is cut; Stir and heat up, program is 4～6min/ ℃ to 38～42 ℃; After discharging whey, pack porous stainless steel mold into, naturally place 0.5h, turn-over continues to place 1.5h, forms monoblock ziega; Ziega chopping is 3～10mm
3size, drains whey, obtains the cow's milk granular curd of size uniform, particle dispersion;
(3), the preparation of pimento cheese: be fermented capsicum grain 1.5～4.5% by addition, cow's milk granular curd is 94.0～96.0%, separately add 1.5～2.5% salt, the fermented capsicum grain that step (1) is prepared into is added in the granular curd that step (2) is prepared into, and fully mixes; Pack porous stainless steel mold into, after squeezing, adopt opaque aluminium foil bag vacuum packaging, 6～12 ℃ of bottom fermentations, the fermenting-ripening phase is 120～180d, finished product is preserved at 1～4 ℃.
7. the preparation method of fermented capsicum cheese according to claim 6, it is characterized in that, described purebred lactic acid bacteria is at least 2 kinds in lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei cheese subspecies, Lactobacillus helveticus, Leuconostoc mesenteroides, lactobacillus acidophilus, streptococcus thermophilus, Lactococcus lactis subsp. lactis.
8. the preparation method of fermented capsicum cheese claimed in claim 6, it is characterized in that, described color retention is to adopt blanching to protect look, and adopt or do not adopt color stabilizer immersion to protect look, wherein color stabilizer is for adopting at least a kind in citric acid, vitamin C, sodium pyrosulfite, calcium chloride to process.
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