CN110999980A - A kind of wine washing and soaking cheese processing method - Google Patents

Abstract

The invention discloses a processing method of grape wine washing and soaking cheese, which comprises the following steps of ① sterilization and curdling, wherein the fresh milk and gluconolactone are mixed and heated together to 92-95 ℃, the temperature is maintained for 2 minutes and then cooled, the milk coagulum is separated, ② leavening agent is added, the separated milk coagulum is placed into sterilized gauze and naturally cooled to 40 ℃, the leavening agent is added into the milk coagulum and stirred, ③ whey is removed, the gauze wrapping cheese raw materials is placed into a porous container to discharge whey, ④ forming is carried out, the cheese after the whey is discharged is compacted and formed in a mold, ⑤ salt is added, salt in parts by weight is evenly coated on the surface of the formed cheese, ⑥ primary fermentation is carried out, the cheese is placed in a sealed environment at 28 ℃ for 48 hours, ⑦ washing and soaking fermentation is carried out, 3 parts by weight of red wine are sprayed on the surface of the cheese after the primary fermentation, the fermentation is continuously fermented for 72 hours, and red wine is sprayed for 6 times every 72 hours, and the grape wine.

Description

Wine wash-dipped cheese processing method

Technical Field

The invention belongs to the field of food processing, and particularly relates to a processing method of wine wash-soaked cheese.

Background

Cheese (cheese), also known as cheese, is a fermented milk product, has properties similar to those of common yoghurt, is prepared by a fermentation process, and also contains lactic acid bacteria for health care, but cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value.

Each kilogram of cheese products is concentrated by 10 kilograms of milk, contains rich nutritional ingredients such as protein, calcium, fat, phosphorus, vitamin and the like, and is a pure natural food. In terms of technology, cheese is fermented milk; cheese is concentrated milk in terms of nutrition. Cheese is also a traditional food for nomadic nationalities such as Mongolia, Kazak and the like in northwest China, is called milk tofu in inner Mongolia, is called milk cake in Xinjiang, is called milk lump as completely dried cheese, and is the netherlands in the country with most export cheese in the world.

The traditional cheese is formed by coagulating and fermenting sterilized milk by using rennin, has high cost and long period, has obvious pungent odor characteristic and is not easy to be accepted by common domestic consumers.

Therefore, a low-cost, short-cycle cheese product with a pleasant taste and acceptable taste for most consumers and a method for preparing the same are provided.

Disclosure of Invention

The invention aims to solve the technical problem of providing the dipped cheese which has low manufacturing cost, short production period and acceptable taste for most people.

In order to realize the purpose, the invention provides a dipped cheese which comprises the following main components:

1000 parts by weight of milk,

2.5 parts of gluconolactone by weight, wherein the ratio of the gluconolactone to the milk is 2.5: 1000, parts by weight;

18 parts of red wine by weight, wherein the proportion of the red wine to the milk is 18: 1000, parts by weight;

0.5 part by weight of salt, and the proportion of the salt to the milk is 0.5: 1000, parts by weight;

10 parts of leaven, wherein the proportion of the leaven to milk is 10: 1000, parts by weight;

the preparation method comprises the following steps:

① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;

② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;

③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;

④ molding, wherein the cheese is compacted in a mold after whey is discharged;

⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;

⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;

⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times to obtain the washed and soaked cheese.

The leavening agent has no special requirement, and the leavening agent can be a conventional leavening agent.

A processing method of wine wash-dipped cheese is characterized by comprising the following steps: the method comprises the following steps:

① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;

② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;

③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;

④ molding, wherein the cheese is compacted in a mold after whey is discharged;

⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;

⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;

⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times.

The leavening agent has no special requirement, and the leavening agent can be a conventional leavening agent.

In the existing method, most rennin with high cost is used, gluconolactone is used, the cost can be reduced, and simultaneously, after primary fermentation, red wine is used for washing, soaking and fermenting, so that the smell of cheese can be effectively improved, and the method can be accepted by most people.

Compared with the prior art, the invention has the characteristics of low manufacturing cost, short production period, acceptable taste for most people and the like.

Detailed Description

Preferred embodiments of the present invention are described in detail below.

Example 1: a processing method of wine washing and soaking cheese comprises heating fresh milk 1000ml and gluconolactone 2.5 g together to 92 deg.C, maintaining for 2 min, cooling, separating milk clot, placing the separated milk clot into sterilized gauze, naturally cooling to 40 deg.C, adding 10ml of leaven into the milk clot, stirring, placing the mixture of milk clot and leaven into porous container to remove whey, the leaven has no special requirement, and can be prepared by using conventional leaven, compacting and forming cheese with whey discharged in a mold, adding 0.5 g of salt, uniformly coating on the surface of the formed cheese, fermenting the cheese in a sealed environment at 28 deg.C for 48 hr, and then spraying 3ml of red wine on the surface of the cheese, continuing to ferment for 72 hours, then spraying 3ml of red wine every 72 hours, and spraying six times in total to obtain the dipped cheese.

The prepared cheese is detected by using a GB54133-2010 method: the fat content is 20.4g/100 g; the protein content in the leached cheese was determined using the method of GB 5009.5-2010: the protein content is 25.2g/100 g;

using a bilateral pairwise comparison test (15 people, 5% level), the wine-washed-and-dipped cheese was significantly superior in smell and mouthfeel to the Xinjiang traditional yogurt.

Compared with the domestic traditional yogurt, the cheese product prepared by the method has better taste and smell characteristics, has lower cost and close taste compared with the European traditional cheese, and the smell is more easily accepted by the Chinese; the production process is simple.

While the foregoing is directed to the preferred embodiment of the present invention, it is noted that various changes and modifications may be made herein by one of ordinary skill in the art without departing from the spirit and scope of the invention.

Claims (2)

1. A wine wash-dipped cheese comprises the following main components:

1000 parts by weight of milk,

2.5 parts of gluconolactone by weight, wherein the ratio of the gluconolactone to the milk is 2.5: 1000, parts by weight;

18 parts of red wine by weight, wherein the proportion of the red wine to the milk is 18: 1000, parts by weight;

0.5 part by weight of salt, and the proportion of the salt to the milk is 0.5: 1000, parts by weight;

10 parts of leaven, wherein the proportion of the leaven to milk is 10: 1000, parts by weight;

the preparation method comprises the following steps:

① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;

② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;

③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;

④ molding, wherein the cheese is compacted in a mold after whey is discharged;

⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;

⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;

⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times to obtain the washed and soaked cheese.

The leavening agent has no special requirement, and the leavening agent can be a conventional leavening agent.

2. A processing method of wine wash-dipped cheese is characterized by comprising the following steps: the method comprises the following steps:

① sterilizing, and coagulating, wherein 1000 parts by weight of fresh milk and 2.5 parts by weight of gluconolactone are heated to 92-95 ℃ together, kept for 2 minutes, cooled, and separated into milk clots;

② adding leaven, placing the separated milk curd into sterilized gauze, naturally cooling to 40 deg.C, adding 10 weight parts of leaven into the milk curd, and stirring;

③ removing whey by placing the gauze coated with cheese material into a porous container to remove whey;

④ molding, wherein the cheese is compacted in a mold after whey is discharged;

⑤ adding salt, adding 0.5 weight part of salt, and uniformly coating on the surface of the formed cheese;

⑥ fermenting primarily, placing cheese in 28 deg.C sealed environment, and fermenting for 48 hr;

⑦ washing, soaking and fermenting, namely spraying 3 parts by weight of red wine on the surface of the primarily fermented cheese, continuing to ferment for 72 hours, and spraying 3 parts by weight of red wine every 72 hours for 6 times.