CN103947763B - A kind of fermented capsicum cheese and preparation method thereof - Google Patents
A kind of fermented capsicum cheese and preparation method thereof Download PDFInfo
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- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 86
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000008574 Capsicum frutescens Species 0.000 title description 82
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 241000894006 Bacteria Species 0.000 claims description 23
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 17
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- 239000004310 lactic acid Substances 0.000 claims description 17
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 14
- 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
- 229910001220 stainless steel Inorganic materials 0.000 claims description 10
- 239000010935 stainless steel Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 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
- 239000003381 stabilizer Substances 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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- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 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 4
- 230000014759 maintenance of location Effects 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
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- 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
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
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- 229940072205 lactobacillus plantarum Drugs 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
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 235000020246 buffalo milk Nutrition 0.000 claims description 2
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- 239000011718 vitamin C Substances 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
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- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 10
- 239000006002 Pepper Substances 0.000 abstract description 8
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 9
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- 244000273928 Zingiber officinale Species 0.000 description 6
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
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- 241000722363 Piper Species 0.000 description 2
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Abstract
A kind of fermented capsicum cheese and preparation method thereof, described fermented capsicum cheese 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%. The preparation method of described fermented capsicum cheese comprises the steps: in the cow's milk granular curd after curdled milk, discharging whey to add stoning after fermentation and goes the capsicum grain of seed, mixes, and dress mould, squeezing, the demoulding, packaging, obtains finished product after fermenting-ripening. This fermented capsicum cheese, capsicum color and luster is vivid, outward appearance product mutually top grade, homogeneous exquisiteness, living contaminants risk low, there is salubrious soft vinegar-pepper taste.
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: the chilli sheet (section), the chilli powder or peppery that adopt containing or do not contain capsicum core (seed)Green pepper oil mixes, stirs or squeeze with cow's milk granular curd and forms, and the major defect of this series products is: 1. capsicum is without fermentation, nothingTraditional zymotic local flavor, pungent is soft not, and local flavor is single; 2. chilli sheet (section), chilli powder quality are stiff, when cheese eatsThere are granular sensation, foreign body sensation, affect the mouthfeel of cheese exquisiteness; 3. the luxury food of product appearance product phase and cheese location is not inconsistent, andThe color and luster of capsicum easily changes at Cheese during Ripening, and chilli oil easily causes cheese pattern inequality.
2, raw capsicum grain and granular curd synchronous fermentation are prepared pimento cheese: add raw capsicum grain, i.e. fresh chilli, with cow's milk curdled milkGrain mixes after squeezing, carries out synchronous fermentation maturation, and this product shortcoming is: 1. raw capsicum is separated out certain moisture at sweat,Affect moisture, institutional framework, mouthfeel and the shelf-life of cheese; 2. the fermenting speed of raw capsicum and cheese is variant, productLocal flavor and quality be 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 adds 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, impactThe fermenting-ripening of cheese; If 2. adopt stoning to go the raw capsicum of seed to produce thick chilli sauce or capsicum sheet (section), can greatly reduce capsicumPungent, affect the mouthfeel of product, therefore, commercially available thick chilli sauce and capsicum sheet (section) mostly contain a large amount of capsicum core and pepperyGreen pepper seed, removes more difficultly, and 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, and bacterium is comparatively complicated mutually,In introducing lactic acid bacteria, easily bring multiple harmful microorganism into, affect the quality and safety of cheese.
Summary of the invention
For solving the deficiency of existing pimento cheese product at aspects such as flavor taste, outward appearance product phase, institutional framework, Quality Safeties,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 high-grade, quality is equalEven and fine greasy, harmful microorganism pollution risk is little, have salubrious, soft vinegar-pepper taste.
The present invention addresses the above problem by the following technical programs: a kind of fermented capsicum cheese, former auxiliary by following mass percentMaterial combination is prepared from: 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 1～3mm2。
Described fermented capsicum grain is the green capsicum grain after pimiento grain and the fermentation after fermentation.
Described cow's milk granular curd is of a size of 3～10mm3。
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,Access 1～6% purebred lactic acid bacteria is to fermenting-ripening, not sterilization, do not add anticorrisive agent, and seed is removed in stoning, and chopping is 1～3mm2Size, 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 heat up, program be 4～6min/ DEG C extremely38～42 DEG C; After discharging whey, pack porous stainless steel mold into, naturally place 0.5h, turn-over continues to place 1.5h, forms monoblock solidifyingBreast piece; Ziega chopping is 3～10mm3Size, 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,Fully mix; Pack porous stainless steel mold into, after squeezing, adopt opaque aluminium foil bag vacuum packaging, 6～12 DEG C of bottom fermentations,The fermenting-ripening phase is 120～180d, and finished product is preserved at 1～4 DEG C.
Described purebred lactic acid bacteria be lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei cheese subspecies, Lactobacillus helveticus,In Leuconostoc mesenteroides, lactobacillus acidophilus, streptococcus thermophilus, Lactococcus lactis subsp. lactis at least 2 kinds.
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 adoptingProcess with at least a kind in citric acid, vitamin C, sodium pyrosulfite, calcium chloride.
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 materialWith 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, selectsThe capsicum of different cultivars. Compare with chilli sheet, chilli pepper and chilli oil cheese, pungent is softer, peppery middle band acid,Vinegar-pepper taste can improve a poor appetite, reduce the greasy feeling of cheese, the acceptability of increase cheesy flavor.
(2) a kind of quality exquisiteness, cheese that pattern is attractive in appearance and preparation method thereof are provided
Fermented capsicum in the present invention adopts the mode of blanching and immersion color stabilizer to protect look, ensures that capsicum is in cheese productStable color and luster, fermented capsicum grain is in the later stage fermentation process of cheese, and color and luster, stay in grade, do not affect the knot of tissue of cheeseStructure and outward appearance product phase. Due to size and the uniformity of strict controlled fermentation capsicum grain, cow's milk granular curd, product matter of the present inventionGround 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.
Compare with the cheese that adds chilli sheet or section, chilli pepper, vivider by the capsicum color and luster in cheese of the present invention, outerSight product are mutually more attractive in appearance, and institutional framework is finer and smoother, when edible without granular sensation and foreign body sensation; Compare pattern with chilli oil cheeseMore evenly, outward appearance is more high-grade; Compare with raw capsicum grain cheese, capsicum, in cheese later stage fermentation, does not produce large quantity of moisture,Moisture, institutional framework, mouthfeel and shelf-life on cheese are 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, introduce the various lactobacillus in fermented capsicum, enriched the value volume and range of product of cheese lactic acid bacteria. These lactic acid bacterias accelerateCheese later stage fermentation maturation, 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, pass through sterilization or added anticorrisive agent preparationCheese compare, the lactic acid bacteria in fermented capsicum of the present invention can promote cheese later stage fermentation maturation; Same spontaneous fermentation is (non-Purebred lactobacillus-fermented) compare, 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 the each link of sweat, and advantage is pureKind lactic acid bacteria has suppressed the growth of miscellaneous bacteria. Compared with spontaneous fermentation, reduce the risk that fermented capsicum harmful microorganism pollutes. AndAnd fermented capsicum is after squeezing, moisture reduces, and the shelf-life extends, and shelf life can reach 6 months. In addition, with commercially availableCapsicum is compared, and the present invention has reduced the sterilization link after fermentation, has reduced energy consumption.
Detailed description of the invention
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% dimensionRaw plain C, 0.05% calcium chloride, sodium pyrosulfite 0.015%. Capsicum removes handle, clean, blanching sterilization with protect look, cooling, protectIn toner, soak 1h, rinsing in the cooling water after sterilization, dries, and is placed in sterilization with garlic, Chinese prickly ash, ginger, sugar etc. simultaneouslyIn cooled 6% salt solution, access purebred De Shi lactobacillus bulgaricus: lactobacillus acidophilus: Lactococcus lactis subsp. lactis:The mixing lactic acid bacteria 1% of streptococcus thermophilus=1:1:1:3, fermentation 8d, before use, removes capsicum stoning to seed, and chopping is 1～3mm2Big or small is granular for subsequent use.
2, after standardization, make protein in cow's milk: fat=0.60, sterilization conditions is 75 DEG C, 10min, fermented bacterium addition is3%, bacterial classification is De Shi lactobacillus bulgaricus: streptococcus thermophilus=1:2,35 DEG C of fermentation temperatures, and the pre-acidifying 40min that ferments,After pre-acidifying, add calcium chloride and renin, calcium chloride addition is 0.02%, and renin addition is 0.0015%, stirs allEven rear leaving standstill, until form cow's milk curdled milk, becomes 1.5cm by curd cutting3Ziega, leave standstill 10min, warming while stirring,Heating schedule is 4min/ DEG C to 42 DEG C, and discharging whey, packs porous square stainless steel mould into, naturally places 0.5h, and turn-over continuesPlace 1.5h, form monoblock ziega, ziega chopping is 3～6mm3The cow's milk granular curd of size, drains whey, obtains chiVery little evenly, the cow's milk granular curd that disperses of particle.
3, the capsicum grain that after the fermentation that is 4.5% by mass percent, stoning goes to shred after seed, 1.5% salt and 94.0% oxBreast granular curd mixes, packs into porous stainless steel mold, in 16～18 DEG C of toilets, and prepressing 2h under 0.25MPa, turn-over,At 0.6MPa squeezing 15h, the demoulding, adopts opaque aluminium foil bag vacuum packaging, ripe 120d at 12 DEG C, the ripe local flavor of productSalubrious easily accept, vinegar-pepper taste is soft, quality is neither too hard, nor too soft, tissue fine and smooth flexible, cheese color is pure white, capsicum color and luster is vivid,Pattern is evenly attractive in appearance, and dry matter fat content is 55.88%, and non-fat moisture is 58.38%, is full-cream semi-hard cheese,Shelf life 6 months at 1～4 DEG C.
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% dimensionRaw plain 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, and chopping is 1～3mm2Big or small is granular for subsequent use.
2, after standardization, make protein in cow's milk: fat=0.60, sterilization conditions is 75 DEG C, 10min, fermented bacterium addition is2%, bacterial classification is De Shi lactobacillus bulgaricus: streptococcus thermophilus=1:2,34 DEG C of fermentation temperatures, and the pre-acidifying 50min that ferments,After pre-acidifying, add calcium chloride and renin, calcium chloride addition is 0.02%, and renin addition is 0.0015%, stirs allEven rear leaving standstill, until form cow's milk curdled milk, becomes 1.2cm by curd cutting3Ziega, leave standstill 10min, warming while stirring,Heating schedule is 5min/ DEG C to 40 DEG C, and discharging whey, packs porous square stainless steel mould into, naturally places 0.5h, and turn-over continuesPlace 1.5h, form monoblock ziega, ziega chopping is 3～6mm3The cow's milk granular curd of size, drains whey, obtains chiVery little evenly, the cow's milk granular curd that disperses of particle.
3, the capsicum grain that after the fermentation that is 2.5% by mass fraction, stoning goes to shred after seed, 2.0% salt and 95.5% cow's milkGranular curd mixes, packs into porous stainless steel mold, in 16～18 DEG C of toilets, and prepressing 2h under 0.25MPa, turn-over,0.6MPa squeezes 17h, and the demoulding adopts opaque aluminium foil bag vacuum packaging, ripe 150d at 8 DEG C, and the ripe local flavor of product is clearRefreshing easily accept, vinegar-pepper taste is soft, quality is neither too hard, nor too soft, tissue fine and smooth flexible, cheese color is pure white, capsicum color and luster is vivid,Pattern is evenly attractive in appearance, and dry matter fat content is 56.16%, and non-fat moisture is 57.73%, is full-cream semi-hard cheese,Shelf life 6 months at 1～4 DEG C.
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 withProtect look, cooling, dry, be placed in the salt solution of sterilization cooled 10% with garlic, Chinese prickly ash, ginger, sugar etc., access simultaneouslyPurebred De Shi lactobacillus bulgaricus: the mixing lactic acid bacteria of Lactobacillus plantarum: Leuconostoc mesenteroides: streptococcus thermophilus=1:1:1:46%, fermentation 6d, before use, removes capsicum stoning to seed, and chopping is 1～3mm2Big or small is granular for subsequent use.
2, after standardization, make protein in cow's milk: fat=0.60, sterilization conditions is 65 DEG C, 30min, fermented bacterium addition is1%, bacterial classification is De Shi lactobacillus bulgaricus: streptococcus thermophilus=1:2,33 DEG C of fermentation temperatures, and the pre-acidifying 60min that ferments,After pre-acidifying, add calcium chloride and renin, calcium chloride addition is 0.02%, and renin addition is 0.0015%, stirs allEven rear leaving standstill, until form cow's milk curdled milk, becomes 1.0cm by curd cutting3Ziega, leave standstill 10min, warming while stirring,Heating schedule is 6min/ DEG C to 38 DEG C, and discharging whey, packs porous square stainless steel mould into, naturally places 0.5h, and turn-over continuesPlace 1.5h, form monoblock ziega, ziega chopping is 6～10mm3The cow's milk granular curd of size, drains whey, obtains chiVery little evenly, the cow's milk granular curd that disperses of particle.
3, the capsicum grain that after the fermentation that is 1.5% by mass fraction, stoning goes to shred after seed, 2.5% salt and 96.0% cow's milkGranular curd mixes, packs into porous stainless steel mold, in 16～18 DEG C of toilets, and prepressing 2h under 0.25MPa, turn-over,0.6MPa squeezes 18h, and the demoulding adopts opaque aluminium foil bag vacuum packaging, ripe 180d at 6 DEG C, and the ripe local flavor of product is clearRefreshing easily accept, vinegar-pepper taste is soft, quality is soft, tissue fine and smooth flexible, cheese color is pure white, capsicum color and luster is vivid, patternEvenly attractive in appearance, dry matter fat content is 56.79%, and non-fat moisture is 57.62%, is full-cream semi-hard cheese, 1～4 DEG CLower shelf life 6 months.
Claims (5)
1. a fermented capsicum cheese, is characterized in that: it is prepared from by the supplementary material of following mass percent: fermented capsicumGrain 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, be of a size of 1～3mm2, described cow's milk granular curd is of a size of 3～10mm3，
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,Access 1～6% purebred lactic acid bacteria is to fermenting-ripening, not sterilization, do not add anticorrisive agent, and seed is removed in stoning, and chopping is 1～3mm2Size, 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 heat up, program be 4～6min/ DEG C extremely38 DEG C or 40～42 DEG C; After discharging whey, pack porous stainless steel mold into, naturally place 0.5h, turn-over continues to place 1.5h,Form monoblock ziega; Ziega chopping is 3～10mm3Size, drains whey, obtains the cow's milk of size uniform, particle dispersionGranular curd;
(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,Fully mix; Pack porous stainless steel mold into, after squeezing, adopt opaque aluminium foil bag vacuum packaging, 6～12 DEG C of bottom fermentations,The fermenting-ripening phase is 120～180d, and finished product is preserved at 1～4 DEG C.
2. fermented capsicum cheese claimed in claim 1, is characterized in that, described fermented capsicum grain is the pimiento grain after fermentationOr fermentation after green capsicum grain.
3. fermented capsicum cheese claimed in claim 1, is characterized in that, described cow's milk granular curd comprises Holstein-Friesian curdling breastGrain, buffalo's milk granular curd and ox breast granular curd.
4. fermented capsicum cheese claimed in claim 1, is characterized in that, described purebred lactic acid bacteria be lactobacillus bulgaricus,Lactobacillus plantarum, Lactobacillus casei cheese subspecies, Lactobacillus helveticus, Leuconostoc mesenteroides, lactobacillus acidophilus, streptococcus thermophilus,In Lactococcus lactis subsp. lactis at least 2 kinds.
5. fermented capsicum cheese claimed in claim 1, is characterized in that, described color retention is to adopt blanching to protect look, andAdopt or do not adopt color stabilizer to soak and protect look, wherein color stabilizer is for adopting citric acid, vitamin C, sodium pyrosulfite, chlorinationProcess at least a kind in calcium.
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| CN104894036B (en) * | 2015-07-01 | 2018-09-07 | 光明乳业股份有限公司 | A kind of cheese starter and preparation method and application |
| CN104970105B (en) * | 2015-07-01 | 2018-09-18 | 光明乳业股份有限公司 | A kind of cheese and preparation method |
| CN105053232B (en) * | 2015-09-09 | 2019-01-15 | 光明乳业股份有限公司 | A kind of pungent bulk processed cheese and preparation method thereof |
| CN105325564A (en) * | 2015-09-25 | 2016-02-17 | 光明乳业股份有限公司 | Cheese sauce and preparation method thereof |
| CN109997921A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Fresh cheese food and preparation method thereof |
| CN109997923A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Pungent fresh cheese and preparation method thereof |
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Application publication date: 20140730 Assignee: Guangxi Yulin Yiliang Technology Co.,Ltd. Assignor: GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INSTITUTE Contract record no.: X2023980045755 Denomination of invention: A fermented chili cheese and its preparation method Granted publication date: 20160525 License type: Common License Record date: 20231107 |