CN107455480A - A kind of production technology of donkey-hide gelatin cheese - Google Patents
A kind of production technology of donkey-hide gelatin cheese Download PDFInfo
- Publication number
- CN107455480A CN107455480A CN201710675027.4A CN201710675027A CN107455480A CN 107455480 A CN107455480 A CN 107455480A CN 201710675027 A CN201710675027 A CN 201710675027A CN 107455480 A CN107455480 A CN 107455480A
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- China
- Prior art keywords
- milk
- donkey
- hide gelatin
- cheese
- fermentation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 32
- 229920000159 gelatin Polymers 0.000 title claims abstract description 32
- 239000008273 gelatin Substances 0.000 title claims abstract description 32
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 32
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 32
- 235000013351 cheese Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 40
- 239000008267 milk Substances 0.000 claims abstract description 40
- 210000004080 milk Anatomy 0.000 claims abstract description 40
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 239000003755 preservative agent Substances 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000011081 inoculation Methods 0.000 claims abstract description 5
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 5
- 238000007599 discharging Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 235000020247 cow milk Nutrition 0.000 claims description 24
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 235000011148 calcium chloride Nutrition 0.000 claims description 7
- 235000010333 potassium nitrate Nutrition 0.000 claims description 6
- 239000004323 potassium nitrate Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 8
- 235000006694 eating habits Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000283074 Equus asinus Species 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
- A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of production technology of donkey-hide gelatin cheese, described production technology, which includes raw milk filtering, sterilization, cooling, inoculation, measure acidity, adding preservative agent, addition donkey-hide gelatin, curdled milk, grumeleuse cutting, discharging whey and filtration step, the present invention, has high, bright in colour, the in good taste advantage of nutritive value.
Description
Technical field
The invention belongs to technical field of health care food, and in particular to a kind of production technology of donkey-hide gelatin cheese.
Background technology
Donkey-hide gelatin is the skin of equine species donkey, through decocting, concentrating manufactured solid gum, is originated in from Shandong Province Donga County, so far
Existing nearly 3,000 years history, donkey-hide gelatin is traditional nourishing top grade, panacea of enriching blood, and sweet taste, enters lung, liver and kidney channel, has and enriches blood only
Blood, nourishing Yin and moistening dryness and other effects, medicine-food two-purpose, long-term use can blood-supplementing blood-nourishing, beauty face-whitening-nourishing, anti-aging, it is antifatigue, improve it is immune
Power, it is extensive to be applicable crowd.
Cheese is also known as cheese, and cheese is with cow's milk, cream, partly skimmed milk, and the mixture of buttermilk or these products is original
Material, fresh or fermenting-ripening dairy products are made by curdled milk and sepg whey, cheese is mainly with western countries people at present
Taste based on, cow's milk is had a strong smell, and smell is too dense, and saline taste is excessive, and tart flavour is overweight, be not suitable for Chinese taste be restrict its in China
The principal element of development.
The content of the invention
A kind of high nutritive value, lovely luster, mouthfeel are provided it is an object of the invention to overcome the deficiencies in the prior art
The production technology of donkey-hide gelatin cheese that is good, meeting Chinese's eating habit.
The technical scheme is that：A kind of production technology of donkey-hide gelatin cheese, described production technology comprise the following steps：
Step 1：Raw milk is filtered, and freshly extruded next new milk is filtered；
Step 2：Sterilization, the milk after being filtered in step 1 is subjected to heating sterilization, sterilization temperature is 78 DEG C, sterilizing time
For 15-25s；
Step 3：Cooling, 45 DEG C are cooled to by the milk in step 2；
Step 4：Inoculation, fermentation, the milk soln obtained to step 3 add a certain amount of 10% CaCl2 solution, and access one
Quantitative production leavening in insulating box in being fermented, and wherein the temperature of insulating box is 50 DEG C；
Step 5：Determine acidity, take after fermentation ends 10ml fermentation yogurts to add 20ml distilled water, with 0.5% phenolphthalein or
0.1mol/L NaOH makees indicator；
Step 6：Adding preservative agent, using the cow's milk after fermentation as standard, the preservative of certain mass is added into the cow's milk after fermentation
Potassium nitrate, and stir to being completely dissolved；
Step 7：Donkey-hide gelatin is added, adds a certain amount of donkey-hide gelatin in the cow's milk of the addition preservative obtained into step 6, and stir
Uniformly；
Step 8：Curdled milk, 2 % curdled milk enzyme liquid is added in the mixture obtained into step 7, and enter at a temperature of setting
Row curdled milk, wherein it is 1: 10 to add 2 % curdled milk enzyme liquid and the volume ratio of the cow's milk after fermentation；
Step 9：Grumeleuse cutting, discharging whey, filtering, are heated with water-bath, are slowly stirred discharge whey, afterwards with 4 layers of yarn
Cloth filters, and is squeezed to obtain the relatively soft fresh cheese of quality with special squeezing instrument.
It is 1 that 10% CaCl2 solution and the volume ratio of milk soln are added in described step four：1000.
The mass ratio that potassium nitrate and the cow's milk after fermentation are added in described step six is 1：2000.
The donkey-hide gelatin added in described step seven is dry powder, and donkey-hide gelatin is using preceding being pulverized and sieved, and is ensured certain
Granularity.
The present invention has advantages below：The present invention adds donkey-hide gelatin dry powder in milk raw material breast, can not only reduce cow's milk
Smell of mutton, also improve the color and luster of cheese, while improve the nutritive value of cheese and meet the eating habit of Chinese, this hair
It is bright that there is high, bright in colour, the in good taste advantage of nutritive value.
Embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
A kind of production technology of donkey-hide gelatin cheese, described production technology comprise the following steps：Step 1：Raw milk filters, will be firm
The new milk filtering extruded；Step 2：Sterilization, the milk after being filtered in step 1 is subjected to heating sterilization, sterilization temperature
For 78 DEG C, sterilizing time is 15-25s；Step 3：Cooling, 45 DEG C are cooled to by the milk in step 2；Step 4：Inoculation,
Fermentation, the milk soln obtained to step 3 add a certain amount of 10% CaCl2 solution, and access a certain amount of production leavening
In being fermented in insulating box, wherein the temperature of insulating box is 50 DEG C；Step 5：Acidity is determined, takes 10ml to send out after fermentation ends
Ferment yogurt adds 20ml distilled water, makees indicator with 0.5% phenolphthalein or 0.1mol/L NaOH；Step 6：Adding preservative agent, with
Cow's milk after fermentation is standard, and the preservative potassium nitrate of certain mass is added into the cow's milk after fermentation, and is stirred to completely molten
Solution；Step 7：Donkey-hide gelatin is added, adds a certain amount of donkey-hide gelatin in the cow's milk of the addition preservative obtained into step 6, and stir
Uniformly；Step 8：Curdled milk, 2 % curdled milk enzyme liquid is added in the mixture obtained into step 7, and enter at a temperature of setting
Row curdled milk, wherein it is 1: 10 to add 2 % curdled milk enzyme liquid and the volume ratio of the cow's milk after fermentation；Step 9：Grumeleuse cutting, row
Whey, filtering, are heated with water-bath, are slowly stirred discharge whey, afterwards with 4 layers of filtered through gauze, with special squeezing instrument
Squeezing obtains the relatively soft fresh cheese of quality.
The present invention adds donkey-hide gelatin dry powder in milk raw material breast, can not only reduce the smell of mutton of cow's milk, also improve cheese
Color and luster, while improve the nutritive value of cheese and meet the eating habit of Chinese, the present invention has nutritive value height, color
Pool advantage bright-coloured, in good taste.
Embodiment 2
A kind of production technology of donkey-hide gelatin cheese, described production technology comprise the following steps：Step 1：Raw milk filters, will be firm
The new milk filtering extruded；Step 2：Sterilization, the milk after being filtered in step 1 is subjected to heating sterilization, sterilization temperature
For 78 DEG C, sterilizing time is 15-25s；Step 3：Cooling, 45 DEG C are cooled to by the milk in step 2；Step 4：Inoculation,
Fermentation, the milk soln obtained to step 3 add a certain amount of 10% CaCl2 solution, and access a certain amount of production leavening
In being fermented in insulating box, wherein the temperature of insulating box is 50 DEG C；Step 5：Acidity is determined, takes 10ml to send out after fermentation ends
Ferment yogurt adds 20ml distilled water, makees indicator with 0.5% phenolphthalein or 0.1mol/L NaOH；Step 6：Adding preservative agent, with
Cow's milk after fermentation is standard, and the preservative potassium nitrate of certain mass is added into the cow's milk after fermentation, and is stirred to completely molten
Solution；Step 7：Donkey-hide gelatin is added, adds a certain amount of donkey-hide gelatin in the cow's milk of the addition preservative obtained into step 6, and stir
Uniformly；Step 8：Curdled milk, 2 % curdled milk enzyme liquid is added in the mixture obtained into step 7, and enter at a temperature of setting
Row curdled milk, wherein it is 1: 10 to add 2 % curdled milk enzyme liquid and the volume ratio of the cow's milk after fermentation；Step 9：Grumeleuse cutting, row
Whey, filtering, are heated with water-bath, are slowly stirred discharge whey, afterwards with 4 layers of filtered through gauze, with special squeezing instrument
Squeezing obtains the relatively soft fresh cheese of quality, and 10% CaCl2 solution and the volume of milk soln are added in described step four
Than for 1：1000, the mass ratio that potassium nitrate and the cow's milk after fermentation are added in described step six is 1：2000, described step
The donkey-hide gelatin added in seven is dry powder, and donkey-hide gelatin is using preceding being pulverized and sieved, and ensures certain granularity.
The present invention adds donkey-hide gelatin dry powder in milk raw material breast, can not only reduce the smell of mutton of cow's milk, also improve cheese
Color and luster, while improve the nutritive value of cheese and meet the eating habit of Chinese, the present invention has nutritive value height, color
Pool advantage bright-coloured, in good taste.
Claims (4)
- A kind of 1. production technology of donkey-hide gelatin cheese, it is characterised in that：Described production technology comprises the following steps：Step 1：Raw milk is filtered, and freshly extruded next new milk is filtered；Step 2：Sterilization, the milk after being filtered in step 1 is subjected to heating sterilization, sterilization temperature is 78 DEG C, sterilizing time For 15-25s；Step 3：Cooling, 45 DEG C are cooled to by the milk in step 2；Step 4：Inoculation, fermentation, the milk soln obtained to step 3 add a certain amount of 10% CaCl2 solution, and access one Quantitative production leavening in insulating box in being fermented, and wherein the temperature of insulating box is 50 DEG C；Step 5：Determine acidity, take after fermentation ends 10ml fermentation yogurts to add 20ml distilled water, with 0.5% phenolphthalein or 0.1mol/L NaOH makees indicator；Step 6：Adding preservative agent, using the cow's milk after fermentation as standard, the preservative of certain mass is added into the cow's milk after fermentation Potassium nitrate, and stir to being completely dissolved；Step 7：Donkey-hide gelatin is added, adds a certain amount of donkey-hide gelatin in the cow's milk of the addition preservative obtained into step 6, and stir Uniformly；Step 8：Curdled milk, 2 % curdled milk enzyme liquid is added in the mixture obtained into step 7, and enter at a temperature of setting Row curdled milk, wherein it is 1: 10 to add 2 % curdled milk enzyme liquid and the volume ratio of the cow's milk after fermentation；Step 9：Grumeleuse cutting, discharging whey, filtering, are heated with water-bath, are slowly stirred discharge whey, afterwards with 4 layers of yarn Cloth filters, and is squeezed to obtain the relatively soft fresh cheese of quality with special squeezing instrument.
- A kind of 2. production technology of donkey-hide gelatin cheese as claimed in claim 1, it is characterised in that：Added in described step four 10% CaCl2 solution and the volume ratio of milk soln are 1：1000.
- A kind of 3. production technology of donkey-hide gelatin cheese as claimed in claim 1, it is characterised in that：Nitre is added in described step six The mass ratio of sour potassium and the cow's milk after fermentation is 1：2000.
- A kind of 4. production technology of donkey-hide gelatin cheese as claimed in claim 1, it is characterised in that：Added in described step seven Donkey-hide gelatin is dry powder, and donkey-hide gelatin is using preceding being pulverized and sieved, and ensures certain granularity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710675027.4A CN107455480A (en) | 2017-08-09 | 2017-08-09 | A kind of production technology of donkey-hide gelatin cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710675027.4A CN107455480A (en) | 2017-08-09 | 2017-08-09 | A kind of production technology of donkey-hide gelatin cheese |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107455480A true CN107455480A (en) | 2017-12-12 |
Family
ID=60548826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710675027.4A Pending CN107455480A (en) | 2017-08-09 | 2017-08-09 | A kind of production technology of donkey-hide gelatin cheese |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107455480A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5445845A (en) * | 1993-11-12 | 1995-08-29 | California Polytechnic State University Foundation | Cheese making process |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN104255937A (en) * | 2014-09-23 | 2015-01-07 | 甘肃农业大学 | Preparation method of cheese with yak blood powder |
| CN106509135A (en) * | 2016-10-26 | 2017-03-22 | 齐鲁工业大学 | Blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and preparation technology thereof |
-
2017
- 2017-08-09 CN CN201710675027.4A patent/CN107455480A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5445845A (en) * | 1993-11-12 | 1995-08-29 | California Polytechnic State University Foundation | Cheese making process |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN104255937A (en) * | 2014-09-23 | 2015-01-07 | 甘肃农业大学 | Preparation method of cheese with yak blood powder |
| CN106509135A (en) * | 2016-10-26 | 2017-03-22 | 齐鲁工业大学 | Blood supplementing and feature nourishing flower fragrant donkey-hide gelatin sheep milk cream and preparation technology thereof |
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Application publication date: 20171212 |