CN106234608A - A kind of curdled milk directly heats seasoning pizza cheese and preparation method thereof - Google Patents

Abstract

The invention relates to curd directly heating seasoning pizza cheese, which has the following components and parts by weight: 100 parts of fresh animal milk; 0.001-0.01 part of starter; 0.001-0.01 part of rennet; 1-5 parts of fat; 1-5 parts of stabilizer; 1-10 parts of seasoning cheese; 1-10 parts of flavoring agent. The method of the present invention uses fresh animal milk as a raw material, adds starter and rennet to prepare fresh curd, adds fat, emulsifying salt, stabilizer, seasoning cheese and seasoning to the fresh curd, stirs, heats and fills the fresh curd to obtain a finished product; The method replaces the traditional blanching and stretching process steps of pizza cheese with emulsification heating, simplifies the process, improves efficiency, and does not produce blanching waste water; the prepared product can be sold after cooling, without the need for traditional pizza cheese for 5‑15 days of low temperature Maturity shortens the process flow.

Description

Curd directly heating flavored pizza cheese and preparation method thereof

technical field

The invention belongs to the technical field of food, and relates to cheese, in particular to curd directly heating seasoning pizza cheese and a preparation method thereof.

Background technique

In the process of making natural pizza cheese, the milk is first transformed into curds, the curds are cut into granules, heated, stirred, drained of whey, and the cheese curd granules are blanched to form a stretchable mass, that is, raw cheese , Raw pizza cheese needs to be matured at 10°C for two weeks before it can be used for baking.

Processed cheese mixes natural cheeses of different maturity levels during processing, adds fat, emulsifying salt, seasonings and stabilizers, then stirs and heats to 70-75°C to form a uniform smooth texture and diverse flavors. The above-mentioned pizza cheese curd can be regarded as unripe cheese, and has a blanching heating process in subsequent processing, therefore, the reheating method can be used in the production process of pizza cheese.

The current method for preparing pizza cheese in the prior art has a long period, and the processing requires blanching and stretching, and waste water and material loss are generated during blanching.

In the pizza making process, in order to enrich the taste and smell of the filling, mature cheddar cheese is added in addition to the pizza cheese, and the dry powder of Parmesan cheese is sprinkled when eating. When making pizza, add onion dices (shredded), tomato dices and thyme, pizza herbs, basil leaves, sage spices. Pizzerias also add a certain amount of pungent blue cheese to meet the needs of customers.

The invention prepares raw milk curd, uses it as a raw material, and adopts a processed cheese processing method, in order to shorten the technological process, enrich the flavor of pizza cheese, and simplify the use method of pizza cheese.

Searching with "curd and curd + cheese" and "seasoning + cheese" as keywords did not find any relevant patent announcements. Searching with "reprocessed + cheese", no patent announcements with technical features similar to the present invention were found.

Contents of the invention

The purpose of the present invention is to overcome the defects of the prior art, to provide a curd directly heating seasoned pizza cheese and its production method, the cheese is uniform in texture, diverse in flavor, easy to use, simple in processing method, short in process flow, good in flavor Versatile and versatile.

The technical scheme that realizes above-mentioned purpose of the present invention that the present invention takes is:

A kind of curd directly heats seasoning pizza cheese, and its composition and parts by weight are as follows:

Moreover, the fresh animal milk is fresh cow's milk or fresh goat's milk or sheep's milk or horse's milk or camel's milk.

Moreover, the starter is one or a mixture of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus casei and Streptococcus diacetyl lactis.

Moreover, the rennet is one or a mixture of calf rennet, microbial rennet, animal trypsin, animal pepsin or plant protease.

Moreover, the emulsifying salt is one or a mixture of sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, and disodium hydrogen phosphate.

Moreover, the fat is one or a mixture of butter, anhydrous butter, cream, hydrogenated vegetable oil, sodium tripolyphosphate, and disodium hydrogen phosphate.

Moreover, the stabilizer is one or a mixture of modified potato starch, modified tapioca starch and carrageenan.

Moreover, the seasoning cheese is one or a mixture of mature cheddar cheese, blue cheese, Adam cheese, Gouda cheese and Parmesan cheese;

Alternatively, the flavoring agent is one or a mixture of onion grains, tomato grains, thyme, pizza grass, basil leaves, and sage.

The method for making the above-mentioned curd directly heating seasoned pizza cheese, the steps are as follows:

(1) Using fresh animal milk as raw material, adding starter and rennet to prepare fresh curd;

(2) Add fat, emulsifying salt, stabilizer, seasoning cheese and seasoning to the fresh curd, stir and heat to 70-75°C, keep for 3-5 minutes;

(3) Fill it into a container, cool it below 10°C and solidify it into shape, then get pizza cheese, and store it at this temperature.

And, the preparation steps of fresh curd in the described (1) are as follows:

⑴Clean milk: remove impurities and foam in fresh animal milk to form raw milk;

⑵Pasteurization: Sterilize raw milk for 30 minutes at 63°C-65°C; or sterilize for 15 seconds at 72-75°C;

(3) Fermentation and curdling: adjust the temperature of the sterilized raw milk to 36°C-38°C, add a starter, and the fermentation time is 60-120 minutes; when the pH of the raw milk reaches 6.1-6.3, add rennet and stir evenly , let the raw milk stand and coagulate, at this time, the temperature of the raw milk is 35-38 ° C, and the curdling is 30 minutes;

⑷Cutting: Try cutting the curd with a knife, the cut surface is smooth, and the precipitated whey is transparent, you can start cutting, and cut into cubes with a side length of 1 cm;

⑸Heating, stirring, and whey discharge: after the curd is cut, gently stir with a cheese rake for 15-20 minutes; after 10-15 minutes of stirring, the stirring speed gradually increases, and at the same time slowly heats up to 40-45 ℃;

(6) When the curd particles formed above shrink to 1/2-1/3 of the original volume, the whey is removed, so that the moisture content of the curd particles is 50%-80%, and fresh curd is obtained.

Advantage and positive effect that the present invention obtains are:

1. The method of the present invention uses fresh animal milk as a raw material, adds starter and rennet to prepare fresh curd, adds fat, emulsifying salt, stabilizer, seasoning cheese and seasoning to the fresh curd, stirs, heats and fills the fresh curd Finished product; this method replaces the traditional blanching and stretching process steps of pizza cheese with emulsification heating, simplifies the process, improves efficiency, and does not produce blanching waste water; the prepared product can be sold after cooling, without the need for traditional pizza cheese for 5-15 days The low-temperature ripening shortens the technological process.

2. The cheese texture of the present invention is uniform, and the heat-drawing performance of the product reaches the commercial standard of Mozzarella cheese in the United States. The product can have the flavor of various cheeses and spices, is easy to use, can be directly used for baking pizza, and can be used for meat, Baking of seafood, vegetables, pasta, salads and sandwiches.

detailed description

The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.

The raw materials used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

The fresh animal milk used in the present invention can be fresh cow's milk or fresh goat's milk or sheep's milk or horse's milk or camel's milk; One or more mixtures of Lactobacillus casei and Streptococcus diacetyllactinus; the rennet used in the present invention can be calf rennet, microbial source rennet, animal trypsin, animal pepsin Or the mixture of one or more in plant protease; The emulsifying salt used in the present invention can be the mixture of one or more in sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, disodium hydrogen phosphate; The fat used in the invention can be one or more mixtures in cream, anhydrous butter, cream, hydrogenated vegetable oil, sodium tripolyphosphate, disodium hydrogen phosphate; the stabilizer used in the present invention can be modified Potato starch, modified tapioca starch, a mixture of one or more of carrageenan; seasoning cheese used in the present invention can be mature cheddar cheese, blue cheese, Edam cheese, Gouda cheese, Parmesan cheese The mixture of one or more of them; the flavoring agent used in the present invention can be one or more of the mixture of onion grains, tomato grains, thyme, pizza grass, basil leaves, sage.

Example 1:

A kind of curd direct heating seasoning pizza cheese, its composition and weight are as follows:

The method for making the above-mentioned curd directly heating seasoned pizza cheese, the steps are as follows:

(1) Using fresh animal milk as raw material, adding starter and rennet to prepare fresh curd;

To prepare fresh curd, follow these steps:

a. Remove impurities and foam from fresh milk to form raw milk;

b. Pasteurize the raw milk: sterilize for 30 minutes at a temperature of 63°C to 65°C; or sterilize for 15 seconds at a temperature of 72°C to 75°C;

cFermentation and curd: adjust the temperature of the sterilized milk to 36°C-38°C, add Lactobacillus bulgaricus; the fermentation time is 60-120 minutes; when the pH of the raw milk reaches 6.1-6.3, add calf rennet; After stirring evenly for 2 to 3 minutes, the raw milk was allowed to stand for coagulation. At this time, the temperature of the raw milk was 35 to 38° C., and the milk was curd for 30 minutes.

d Cutting: Try cutting the curd with a knife, the cut surface is smooth, and the precipitated whey is transparent, you can start cutting, and cut into curd particles with a side length of 1 cm;

eHeating, stirring, whey discharge: After the curds are cut, stir gently with a cheese rake for 15-20 minutes. After starting to stir for 15 minutes, the stirring speed is gradually increased, and at the same time, it is heated to 40-45°C; when the curd particles shrink to 1/2-1/3 of the original volume, the whey is removed, and the moisture content of the curd particles is 50%- 60%, that is, fresh curd products;

(2) Add anhydrous emulsifiable oil, sodium citrate, modified potato starch, strong cheddar cheese and seasonings to the fresh curd, stir and heat to 75°C and keep for 3 to 5 minutes. It is carried out in the double-helix internal circulation emulsification heating machine "(ZL20142018930.5).

(3) filling in a plastic container, cooling to below 10°C to solidify and form, and storing at below 10°C to obtain pizza cheese.

Example 2:

A kind of curd direct heating seasoning pizza cheese, its composition and weight are as follows:

The method for making the above-mentioned curd directly heating seasoned pizza cheese, the steps are as follows:

(1) Using fresh milk as raw material, adding starter and rennet to prepare fresh curd;

(2) Add anhydrous EC, modified potato starch, sodium citrate, blue cheese and pizza grass to the fresh curd, stir and heat to 70-75°C, and keep for 3-5 minutes;

(3) Fill it into a container, cool it down to below 10°C to get pizza cheese, and store it at this temperature;

Wherein, the preparation method of described fresh curd comprises the steps:

(1) Milk cleaning: Use a centrifugal milk cleaning machine to remove impurities and foam in fresh animal milk to form raw milk;

(2) Pasteurization: sterilize raw milk at 63°C to 65°C for 30 minutes; or at 73°C for 15 seconds;

(3) Fermentation and curdling: adjust the temperature of the sterilized raw milk to 36°C to 38°C, add a starter, and the fermentation time is 60 to 120 minutes; when the pH of the raw milk reaches 6.3 to 6.1, add rennet and stir After uniformity, let the raw milk stand for coagulation. At this time, the temperature of the raw milk is 36-38 ° C, and the curdling is 30 minutes;

(4) Cutting: The curd is cut with a knife, the cut surface is smooth, and the separated whey is transparent, and the cutting can be started, and the cutting becomes a square with a side length of 1 cm;

(5) Heating, stirring, whey draining: After the curd is cut, gently stir with a cheese rake for 15-20 minutes; after 10 minutes of stirring, the stirring speed gradually increases, and at the same time slowly heats up to 40-45 ℃;

(6) When the curd particles formed above shrink to 1/2-1/3 of the original volume, the whey is removed to make the moisture content of the curd particles 60%-80%, and fresh curd products are obtained.

Related product detection of curd milk directly heating seasoning pizza cheese of the present invention:

The sample of embodiment 1 and embodiment 2 detects according to Mozarella cheese commodity requirement (MCD4) of U.S. Department of Agriculture, and the sample analysis of embodiment is as follows:

Element Mozzarella (MDC4) Example 1 Example 2 milk fat 30%～45% 40% 42% moisture 45%～50% 49% 49% Salt 1.2%-2.0% 1.5% 1.8% pH 5.0–5.4 5.3 5.3

The baking result of embodiment is as follows:

Preheat the oven to 218±5°C, cut the samples 1 and 2 into strips of 5×1×1 cm, 125 grams, place them on the pizza base respectively, and bake for 10 minutes. The baking results are as follows:

Both Example Samples 1 and 2 melted completely.

Example Samples 1 and 2 - No excessive foaming. -Example Samples 1 and 2 can be stretched into a complete ribbon of more than 25 cm using a fork.

EXAMPLES Samples 1 and 2 - Flexible without stickiness.

Claims (10)

1. a curdled milk directly heats seasoning pizza cheese, it is characterised in that: its composition and parts by weight are as follows:

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described fresh animal breast For fresh milk or fresh goat dairy or sheep breast or Os Equi or bactrian camel milk.

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described leaven be addicted to One or more in hot streptococcus, Lactobacillus bulgaricus, lactobacillus helveticus, milk Lactobacillus paracasei, diacetyl Streptococcus lactis (Lister) Lohnis 1909.554. Mixture.

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described Chymosin is calf One or more in cattle Chymosin, microbial source Chymosin, animal trypsin, animal pepsin or plant rennet Mixture.

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described emulsifying salt is lemon The mixture of one or more in lemon acid sodium, sodium pyrophosphate, sodium tripolyphosphate, disodium hydrogen phosphate.

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described fat is milk The mixture of one or more in oil, anhydrous butter oil, dilute butter, hydrogenated vegetable oil, sodium tripolyphosphate, disodium hydrogen phosphate.

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described stabilizer is for changing The mixture of one or more in property potato starch, modified tapioca starch, carrageenan.

Curdled milk the most according to claim 1 directly heats seasoning pizza cheese, it is characterised in that: described seasoning cheese is Maturation is cut and is reached the mixture of one or more in cheese, blue cheese, Ai Damu cheese, up to cheese, Palma cheese；

Or, described flavoring agent is one or more in Bulbus Allii Cepae grain, Fructus Lycopersici esculenti grain, Herba thymi vulgaris, Piza grass, Herba Ocimi (Herba Ocimi Pilosi) leaf, Salvia japonica Thunb. Mixture.

9. the curdled milk as described in any one of claim 1 to 8 directly heats the manufacture method of seasoning pizza cheese, and its feature exists In: step is as follows:

(1), with fresh animal breast as raw material, add leaven and Chymosin, prepare unsalted curd；

(2) adding fat, emulsifying salt in unsalted curd, stabilizer, seasoning cheese and flavoring agent are heated with stirring to 70～75 DEG C, Keep 3～5 minutes；

(3) it is filled to container, is cooled to less than 10 DEG C curing moldings, obtains pizza cheese, and preserve at this temperature.

Curdled milk the most according to claim 9 directly heats the manufacture method of seasoning pizza cheese, it is characterised in that: institute State the preparation process of unsalted curd in (1) as follows:

(1) clean breast: remove fresh animal Ruzhong impurity and foam, form raw milk；

(2) pasteurize: at 63 DEG C～65 DEG C, sterilizes 30 minutes to raw milk；Or, under 72～75 DEG C of temperature conditionss, kill Bacterium 15 seconds；

(3) fermentation and curdled milk: the temperature of raw milk after sterilization being adjusted to 36 DEG C～38 DEG C, adds leaven, fermentation time is 60 ～120 minutes；Add Chymosin when raw milk pH reaches 6.1～6.3, after stirring, make raw milk stand solidification, now Raw material milk temperature at 35～38 DEG C, curdled milk 30 minutes；

(4) cutting: curdled milk cutter trial cut cuts, and tangent plane is smooth, and the milk surum of precipitation is transparent, can start cutting, and being cut into the length of side is The square of 1 centimetre；

(5) heat, stir, discharging whey: after curd cutting, being gently mixed with cheese rake, mixing time is 15～20 minutes；When opening After beginning to stir 10～15 minutes, mixing speed is gradually accelerated, and is to slowly warm up to 40～45 DEG C simultaneously；

(6) it is contracted to the 1/2～1/3 of original volume when the curds granules of above-mentioned formation, gets rid of milk surum, make curds granules moisture It is 50%～80%, obtains unsalted curd.