CN104322703A - Processing method for dairy cake on large scale - Google Patents
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Abstract
The invention discloses a processing method for dairy cake on a large scale, and belongs to the technical field of dairy product processing. The processing method of the dairy cake comprises the following sequential steps of (1) pretreating of raw materials: subjecting fresh milk to centrifugal milk purification, regulating a total solid content in the fresh milk to 10.5-11.5% of the mass of the milk and sterilizing for 30 minutes at a temperature of 61-65 DEG C; (2) inoculating a leavening agent: cooling the milk to a temperature of 40-44 DEG C and inoculating the leavening agent according to a mass of 1.5-2% that of the of the milk; and (3) curding the milk: cooling the milk fermented by the step (2) to a temperature of 33-37 DEG C, adding Danisco chymosin with a mass of 0.04-0.06% that of the milk, curding for 45-65 minutes to obtain curds, and shaping by squeezing the curds to obtain the dairy cake. The prepared dairy cake tastes fine and smooth with mellow fragrance, does not loose when being diced, has stable quality, is healthy, has a long quality guarantee period, is suitable for large-scale production, and meets requirements of QS signs.
Description
Technical field
The present invention relates to technical field of processing dairy products, be specifically related to the processing method of a kind of suitability for industrialized production breast cake.
Background technology
Cheese is the fine work in Ruzhong, is described as " pearl on dairy industry imperial crown ".The protein of cheese and fat content are enriched, and containing the necessary nutritional labeling of various human bulk-growth, both production and marketing thrive in the international market.130 countries have been had to produce cheese in more than 170 country in the whole world, the production starting of China's cheese is more late, cheese accounts for 0.2% of China's dairy products total output, this and international dairy products developed country cow's milk product 60% take cheese product as main forming a sharp contrast, with the economic development of China and the raising of the level of consumption extremely inadaptable.The cheese that domestic enterprise produces is also rare, and production method mainly follows external preparation method, and kind is mainly the cheese such as Edam, Gouda, Mozzarella, and output is very little.Tracing it to its cause, be on the one hand the cheese major part that can buy due to present people is import, and price is higher, is because its taste is difficult to be accepted by compatriots on the other hand.
The special food of traditional name in Ru Bingshi Yunnan Province, it is the principle utilizing lactoprotein that coagulative precipitation occurs when pH value is down to below 4.6, after raw milk being heated to about 65 DEG C, add milk coagulant (being generally vinegar or spontaneous fermentation whey water) and make protein condenses, then enter after mold pressing is squeezed into type and obtain Chinese style cheese, general is raw material with Goat Milk, and minority is with buffalo milk and Holstein cow milk.Generally there is following problem in the traditional handicraft that breast cake makes: traditional workshop-based production, production technology disunity, unstable product quality; Do not carry out effective sterilization, microorganism exceeds standard, and mode is simple, and sanitary condition is poor, and the shelf-life is short, and product does not meet QS requirement; Do not add leavening in technique to ferment, product special flavour is single; Production scale is little, yield poorly, cannot carry out suitability for industrialized production.The problems referred to above existed in producing for current newborn cake, change newborn cake processing method, study its local flavor and quality stability, promote that its industrialization and standardization have become newborn cake industry urgent problem.The yellow Ai Xiang of Yunnan Prov Agriculture University's Foodstuffs Academy, Sun Haijiao, tiger inkstone grain husk etc. is studied (1. yellow Ai Xiang to newborn cake, Sun Hai, model Shu Ting milk coagulant is to the research [J] of newborn cake technique and quality influence. the Nai Ye world, Yunnan. and Sun Haijiao. the 2. research of newborn cake process technology and milk coagulant thereof. Yunnan Prov Agriculture University's master thesis .2009:2 ~ 3. are brave inkstone grain husk 3., Huang Aixiang. the process modification research [J] of goat milk cake. food industry .2005, 4.) 68), but not mentioned product industrialization processing method, product could industrialization unknown, and in newborn cake, add leavening processing technology there is not yet document announcement, what traditional product adopted is skyr.
Summary of the invention
For prior art above shortcomings, the object of the present invention is to provide a kind of delicate mouthfeel, softness be flexible, milk is strong, long times of aftertaste, stripping and slicing time not loose, steady quality, long shelf-life and be applicable to the processing method of the newborn cake of suitability for industrialized production.
The object of the invention is to be realized by following technical proposals: a kind of processing method of suitability for industrialized production breast cake, is characterized in that: the processing step comprising following order:
(1) pretreatment of raw material: the total solids content of fresh milk, by centrifugal clean breast process, is adjusted to 10.5 ~ 11.5% of its quality, 61 ~ 65 DEG C of sterilizations 30 minutes by fresh milk;
(2) inoculating starter: milk is cooled to 40 ~ 44 DEG C, by 1.5 ~ 2% inoculating starters of its quality, fully stirs evenly, standing for fermentation 2 hours, and wherein, described leavening is obtained by screening by following method:
With the breast of Dali of Yunnan fan for sample, a little sample is got in sterile working, access M
17in fluid nutrient medium, cultivate 24 hours for 37 DEG C, after SPSS dilution, choose 3 dilution factor pour plates, adopt M
17solid culture is cultivated 48 ~ 72 hours based on 37 DEG C, picking feature bacterium colony, access M
17in fluid nutrient medium, cultivate 24 hours for 37 DEG C, through Gram's staining, microscopy, adopt skim-milk fermentation test to carry out Preliminary screening to the lactic acid bacteria obtained, choose can fermented skim milk and curdled milk without the lactic acid bacteria of bad flavor, at M
17on flat board, line obtains purifying list bacterium colony repeatedly, by 3 ~ 4 generations of activation in the Lactobacillus rhamnosus access degreasing latex dust after Preliminary Identification, after curdled milk stable performance, detect its processing characteristics, screening obtains not having phage-infect, fermentation 24 hours acidity is 85 ~ 90
ot, diacetyl content are 1.5 ~ 2.0 mg/L, protein hydrolysate performance is that the bacterial strain of 0.6 ~ 1.2%w/w is as leavening;
(3) curdled milk: by milk cooling to 33 ~ 37 DEG C after step (2) fermentation, Danisco renin is added by 0.04 ~ 0.06% of its quality, curdled milk 45 ~ 65min, obtain grumeleuse, grumeleuse is cut into particle, is then warming up to 73 ~ 77 DEG C, be incubated 10 minutes, carry out blanching stretching, get rid of whey, grumeleuse is squeezed shaping rear obtained newborn cake.
It is the total solids content adjusting fresh milk with milk powder in step of the present invention (1) pretreatment of raw material.
Be add Danisco renin by 0.06% of its quality in step of the present invention (3) curdled milk, the curdled milk time is 55min.
The speed heated up in step of the present invention (3) curdled milk is 1 DEG C/3min.
In step of the present invention (3) curdled milk, grumeleuse is cut into 1cm
3particle.
The present invention's breast cake suitability for industrialized production key process parameter is by obtaining after following orthogonal experiment optimization:
1, critical process and parameter thereof is selected:
1. fermentation time (2h, 2.5h, 3h);
2. renin addition (0.4g/kg, 0.5g/kg, 0.6g/kg);
3. the curdled milk time (45min, 55min, 65min);
2, by the experimental design of Three factors Quadratic Orthogonal, key production technology thereof is optimized, in table 1, main is evaluation index with product yield, considers that the local flavor, mouthfeel etc. of blanching pulled out condition and newborn cake are for index is to obtain suitable technological parameter simultaneously, orthogonal experiment the results are shown in Table 2.
Table 1 curdled milk key process parameter determination orthogonal design table L
9(3
4)
Table 2 curdled milk key process parameter Orthogonal experiment results and analysis
As seen from Table 2, the factor primary and secondary order determined according to extreme difference size is B > C >A> sky row, wherein renin addition and curdled milk time are major influence factors, consider productive rate and mouthfeel, the local flavor of newborn cake.Final process parameter optimizing is: fermentation time 2 hours, and Danisco renin addition is 0.6g/kg, and the curdled milk time is 55min, i.e. B
3c
2a
1.
The newborn cake productive rate produced according to this processing technology can reach 13.86%, and sensory evaluation is good, and vacuum packaging is stored refrigerated generally can preserve 45 ~ 50 days.
In fresh milk of the present invention, different solid concentration is tested the impact of obtained newborn cake quality, with the fresh milk after centrifugal clean breast for raw material, carry out the impact of feed change Ruzhong total solids content (mass percent) test on grumeleuse quality by adding milk powder: test A, total solids content is 10%; Test B, total solids content is 11%; Test C, total solids content is 12%.With grumeleuse productive rate, hardness and solid content for index, the protein in Simultaneously test whey and grumeleuse and solid recovery rate, in triplicate, result of the test is in table 3 in each experiment.
In table 3 fresh milk, solid content affects result to grumeleuse physicochemical property
| Test A | Test B | Test C | |
| Total solids content (%) | 10 | 11 | 12 |
| Grumeleuse productive rate (%) | 10.87 | 12.69 | 13.07 |
| Protein recovery (%) | 80.32 | 82.17 | 81.88 |
| Mouthfeel | Softer, flexible | Exquisiteness, flexible | Pasty state sense is comparatively strong, is clamminess |
| Outward appearance | Distribution of particles is more even | Even particle distribution | Granular size is uneven, has more curdled milk particle |
Percentage in table is mass percent.
As seen from Table 3, along with the increase of solid content in raw milk, grumeleuse productive rate also increases, but the effective productive rate represented with kg grumeleuse/kg total protein or kg grumeleuse/kg total solid is on a declining curve.Also find the increase along with Ruzhong solid content, protein recovery presents the trend of falling after rising simultaneously.Therefore in raw milk, the optimum content of total solid is 11%.
Compared with prior art, the beneficial effect had of the present invention has:
1, the present invention is owing to selecting the Lactobacillus rhamnosus (lactobacillus rhamnosu) of screening from the breast fan of Dali as leavening, and this Lactobacillus rhamnosus has does not have phage-infect, fermentation 24 hours acidity is 85 ~ 90
ot, diacetyl content are 1.5 ~ 2.0 mg/L, protein hydrolysate performance is the processing characteristics of 0.6 ~ 1.2%w/w, with produce compared with Yoghourt or cheese conventional lactic acid bacteria used, when adopting the leavening of this bacterial strain as newborn cake, during milk fermentation, acid production speed is slow, protein denaturation is slow, thus form fine and smooth institutional framework, and soft flexible, ensure that stripping and slicing is not loose.The pH value of the newborn cake obtained by the present invention is 6.0 ~ 6.5, and the pH value of cheese product is generally 4.4 ~ 4.9, and therefore the mouthfeel of newborn cake and cheese have obvious difference.In addition, the diacetyl content produced during this strain fermentation is higher, compared with conventional lactic acid bacteria, can give local flavor and the fragrance of product fine, makes that the newborn cake milk that obtains is strong, long times of aftertaste.
2, the present invention is owing to carrying out preferably by orthogonal experiment to fermentation time, renin addition, the technological parameter of curdled milk time, and determine to use Danisco renin by contrast test, not only optimize production technology, save the production time, also make that obtained newborn cake productive rate is higher, long shelf-life, mouthfeel and local flavor be better, overcome the defect of traditional newborn cake.
3, the present invention is owing to testing the impact of obtained newborn cake quality by different solid concentration, and controlling total solids content in fresh milk is 10.5 ~ 11.5%, ensure that obtained newborn cake delicate mouthfeel, flexible, even particle distribution.
Detailed description of the invention
Embodiment 1
A processing method for suitability for industrialized production breast cake, is characterized in that: the processing step comprising following order:
(1) pretreatment of raw material: the total solid shape thing content of fresh milk, by centrifugal clean breast process, is adjusted to the 11%(insufficient section milk powder polishing of its quality by fresh milk), 63 DEG C of sterilizations 30 minutes;
(2) inoculation fermentation: milk is cooled to 42 DEG C, by 2% inoculating starter of its quality, fully stirs evenly, standing for fermentation 2 hours;
Wherein, described leavening is obtained by following method: with the breast of 2 Dali of Yunnans fan for sample, a little sample is got in sterile working, access M
17in fluid nutrient medium, cultivate 24 hours for 37 DEG C, after SPSS dilution, choose 10
-8, 10
-9, 10
-10three dilution factor pour plates, adopt M
17solid culture is cultivated 72 hours based on 37 DEG C, picking 24 feature bacterium colonies, cultivates, through Gram's staining, microscopy, at M in access MRS fluid nutrient medium
17on flat board, line obtains 9 purifying list bacterium colonies repeatedly.Skim-milk fermentation test is adopted to carry out Preliminary screening to the single bacterium colony obtained, choose can fermented skim milk and curdled milk without lactic acid bacteria 5 strain of bad flavor, produce by the cell morphology characteristic of bacterial strain, the test of glucose aerogenesis, various growth test and fermentable carbohydrates physiology and the growth characteristics that the various physiological and biochemical tests such as acid test investigate bacterial strains, be initially identified as Lactobacillus rhamnosus (lactobacillus rhamnosu).By 3 ~ 4 generations of activation in the Lactobacillus rhamnosus access degreasing latex dust after Preliminary Identification, after curdled milk stable performance, detect the processing characteristics such as ability, protein hydrolysate performance of its energy for growth, product acid activity, product biacetyl, it the results are shown in Table 4, and screening obtains not having phage-infect, fermentation 24 hours acidity is 85 ~ 90
ot, diacetyl content are 1.5 ~ 2.0 mg/L, protein hydrolysate performance is that the bacterial strain of 0.6 ~ 1.2%w/w is as leavening.
Table 4
As can be seen from upper table we: 5 strain Lactobacillus rhamnosus ferment 24 hours acidity all 85 ~ 90
oabout T, there is no phage-infect, reach the requirement making newborn cake, the proteolysis ability being wherein numbered the Lactobacillus rhamnosus of Lesson-L-5 and the ability of producing biacetyl are significantly higher than other bacillus, its diacetyl content is 1.7346 mg/L, protein hydrolysate performance is 1.3876%w/w, has good protein hydrolysate performance and produces fragrant ability.
As seen from Figure 1, this strain Pseudomonas dialister bacterium, the sturdy hypertrophy of strain morphology, size are homogeneous, bacterium number is more, and energy for growth is stronger.。
(3) curdled milk: by the milk cooling to 35 DEG C after step (2) fermentation, add Danisco renin by 0.06% of its quality, curdled milk 55min, obtains grumeleuse, and grumeleuse is cut into 1cm
3particle, is then warming up to 75 DEG C by the speed that every 3min rises 1 DEG C, is incubated 10 minutes, carries out blanching stretching, gets rid of whey, grumeleuse is squeezed shaping rear obtained newborn cake.The results of sensory evaluation of breast cake is in table 5.
When screening leavening bacterial strain described in the present embodiment (2) inoculation fermentation, the assay method of its acidity and vigor is: claim 5g zymotic fluid, inject 250ml triangular flask, add 40ml distilled water, add 2-3 and drip 1% phenolphthalein indicator, with the NaOH standard liquid titration of 0.1mol/L, constantly shake, till blush does not disappear in 30s, during titration consume the NaOH standard liquid of 0.1mol/L milliliter number be multiplied by 20, be the acidity of 100ml acidified milk, with gill Nie Erdu (
ot) represent, the NaOH standard liquid often consuming 1ml is 1
ot.Vigor lactic acid content represents.
Quality/1.032 of vigor (%)=consumption NaOH volume number × 0.009 × 100/ acidified milk
The assay method screening its biacetyl during leavening bacterial strain described in the present embodiment (2) inoculation fermentation is: get fermentation emulsion and distill, mixing distillate, make biacetyl wherein and o-phenylenediamine reaction, utilize the hydrochloride of product to have an obtained the maximum absorption under 335nm wavelength, quantitative assay is carried out to biacetyl.The computational methods of diacetyl content:
Biacetyl (ppm)=E × 1.2-0.01
In formula: E-absorbance
The conversion coefficient of 1.2-absorbance and diacetyl content
0.01-correction number
The assay method screening its viable count during leavening bacterial strain described in the present embodiment (2) inoculation fermentation is: adopt the method for plate culture count.
When screening leavening bacterial strain described in the present embodiment (2) inoculation fermentation, its protein hydrolysate method for testing performance is: get fermentation emulsion 10ml, add the buffer solution of 20ml pH4.6, the final pH of mixed liquor is adjusted to 4.6, under the condition of 3500rpm centrifugal 20 minutes, get supernatant micro-Kjeldahl and measure.
When screening leavening bacterial strain described in the present embodiment (2) inoculation fermentation, its bacteriophage detection method is: with double-layer agar technique, observe the formation with or without plaque.
Embodiment 2
A processing method for suitability for industrialized production breast cake, is characterized in that: the processing step comprising following order:
(1) pretreatment of raw material: the total solids content of fresh milk, by centrifugal clean breast process, is adjusted to the 10.5%(of its quality as total solid deficiency milk powder polishing by fresh milk), 61 DEG C of sterilizations 30 minutes;
(2) inoculation fermentation: milk is cooled to 40 DEG C, by 1.5% inoculating starter of its quality, fully stirs evenly, standing for fermentation 2 hours, and the screening technique of described leavening is with embodiment 1;
(3) curdled milk: by the milk cooling to 33 DEG C after step (2) fermentation, add Danisco renin by 0.05% of its quality, curdled milk 45min, obtains grumeleuse, and grumeleuse is cut into 1cm
3particle, is then warming up to 73 DEG C by the speed that every 3min rises 1 DEG C, is incubated 10 minutes, carries out blanching stretching, gets rid of whey, grumeleuse is squeezed shaping rear obtained newborn cake.The results of sensory evaluation of breast cake is in table 5.
Embodiment 3
A processing method for suitability for industrialized production breast cake, is characterized in that: the processing step comprising following order:
(1) pretreatment of raw material: the total solids content of fresh milk, by centrifugal clean breast process, is adjusted to the 11.5%(of its quality as total solid deficiency milk powder polishing by fresh milk), 65 DEG C of sterilizations 30 minutes;
(2) inoculating starter: milk is cooled to 44 DEG C, by 2% inoculating starter of its quality, fully stirs evenly, standing for fermentation 2 hours, and the screening technique of described leavening is with embodiment 1;
(3) curdled milk: by the milk cooling to 37 DEG C after step (2) fermentation, Danisco renin is added by 0.04% of its quality, curdled milk 65min, grumeleuse, grumeleuse is cut into particle, and the speed then rising 1 DEG C by every 3min is warming up to 77 DEG C, be incubated 10 minutes, carry out blanching stretching, get rid of whey, grumeleuse is squeezed shaping rear obtained newborn cake.The results of sensory evaluation of breast cake is in table 5.
Comparative example A
Repeat the processing step of embodiment 1, unlike not inoculating starter, directly by after the fresh milk of 63 DEG C of sterilizations after 30 minutes is cooled to 35 DEG C, carry out curdled milk with Danisco renin.Obtained its results of sensory evaluation of newborn cake is in table 5.
Comparative example B
Repeat the processing step of embodiment 1, unlike not inoculating starter, directly continue to be warming up to 88 ~ 92 DEG C by through the fresh milk of 63 DEG C of sterilizations after 30 minutes, carry out curdled milk with calcium chloride inorganic salts milk coagulant.Obtained its results of sensory evaluation of newborn cake is in table 5.
Comparative example C
Repeating the processing step of embodiment 1, unlike not inoculating starter, directly by after the fresh milk of 63 DEG C of sterilizations after 30 minutes is cooled to 35 DEG C, carrying out curdled milk with passing through muscle rattan plant milk coagulant.Obtained its results of sensory evaluation of newborn cake is in table 5.
Comparative example D
Repeat the processing step of embodiment 1, the gloomy TCC-3 of the Chinese unlike inoculation 0.002% makes leavening, directly by after the fresh milk of 63 DEG C of sterilizations after 30 minutes is cooled to 35 DEG C, carries out curdled milk with Danisco renin.Obtained its results of sensory evaluation of newborn cake is in table 5.
Comparative example E
Repeat the processing step of embodiment 1, the lactobacillus bulgaricus unlike inoculation 2% makes leavening, directly by after the fresh milk of 63 DEG C of sterilizations after 30 minutes is cooled to 35 DEG C, carries out curdled milk with Danisco renin.Obtained its results of sensory evaluation of newborn cake is in table 5.
Comparative example F
The manufacture craft that breast cake is traditional, comprises the processing step of following order:
(1) fresh feed milk is fully mixed, then filter once with 3-5 layer crocus cloth, to remove impurity more fully, stand-by;
(2) pasteurize: the raw milk after step of learning from else's experience (1) process is placed in stove and is heated to boiling, and the object one of boiling milk is to make lactoprotein at high temperature easily solidify, and two is the objects that will reach pasteurization;
(3) curdled milk: pour the milk after step (2) sterilization into wintercherry water uniformly, along with adding gradually of sour water, the milk in pot gradually solidify, about cross about 4min, the milk in pot solidifies substantially completely;
(4) squeeze shaping: step (3) sex change grumeleuse strainer is all pulled out, drainage squeezing shaping rear obtained newborn cake.Its results of sensory evaluation of breast cake is in table 5.
Embodiment 1 ~ 3 and its results of sensory evaluation of newborn cake obtained by comparative example A ~ F are in table 5.
Table 5
| results of sensory evaluation | grumeleuse productive rate (%, mass percent) | |
| embodiment 1 | smooth surface, soft flexible, stripping and slicing tissue is fine and smooth, and milk is strong, long times of aftertaste. | 12.86% |
| embodiment 2 | smooth surface, soft flexible, stripping and slicing tissue is fine and smooth, and milk is strong, long times of aftertaste. | 11.89% |
| embodiment 3 | smooth surface, soft flexible, stripping and slicing tissue is fine and smooth, and milk is strong, long times of aftertaste. | 12.56% |
| comparative example A | smooth surface, slightly coarse, stripping and slicing is loose, milk thick flavor, and micro-have water quality sense, do not have aftertaste. | 13.05% |
| comparative example B | coarse, substantially do not cut block, milk thick flavor, have water quality sense. | 10.78% |
| comparative example C | smooth surface, slightly coarse, stripping and slicing is loose, milk thick flavor, and micro-have caramel and astringent taste. | 11.64% |
| comparative example D | smooth surface, slightly coarse, stripping and slicing tissue is fine and smooth, and cultured milk's taste is strong, larger with tradition breast cake local flavor difference. | 12.96% |
| comparative example E | smooth surface, slightly coarse, stripping and slicing is loose, milk thick flavor. | 12.75% |
| comparative example F | smooth surface, slightly coarse, stripping and slicing is loose, milk thick flavor, has stale taste. | 13.76% |
As seen from Table 5, the leavening adding screening from breast fan in technical process can not only tart up, and can also make the soft high resilience of grumeleuse, stripping and slicing tissue is fine and smooth, not loose, and milk is strong, long times of aftertaste simultaneously.
As seen from Table 5, the result of the test selected Danisco renin, calcium chloride inorganic salts milk coagulant and pass through muscle rattan plant milk coagulant shows, higher with the productive rate of Danisco renin, and does not have bad local flavor.Although the traditional handicraft of newborn cake productive rate in the middle of whole process of the test is the highest, because its grumeleuse is coarse, stripping and slicing is loose, also has the reason of quality instability simultaneously, therefore can not as industrialized production.
accompanying drawing illustrates:
Fig. 1 is the bacterial strain Lesson-L-5 Lactobacillus rhamnosus observation form under the microscope (× 1000 times) of screening in table 4.
Below by embodiment, the present invention is further illustrated, but be not limited to this embodiment.
Claims (5)
1. a processing method for suitability for industrialized production breast cake, is characterized in that: the processing step comprising following order:
(1) pretreatment of raw material: the total solids content of fresh milk, by centrifugal clean breast process, is adjusted to 10.5 ~ 11.5% of its quality, 61 ~ 65 DEG C of sterilizations 30 minutes by fresh milk;
(2) inoculating starter: milk is cooled to 40 ~ 44 DEG C, by 1.5 ~ 2% inoculating starters of its quality, fully stirs evenly, standing for fermentation 2 hours, and wherein, described leavening is obtained by screening by following method:
With the breast of Dali of Yunnan fan for sample, a little sample is got in sterile working, access M
17in fluid nutrient medium, cultivate 24 hours for 37 DEG C, after SPSS dilution, choose 3 dilution factor pour plates, adopt M
17solid culture is cultivated 48 ~ 72 hours based on 37 DEG C, picking feature bacterium colony, access M
17in fluid nutrient medium, cultivate 24 hours for 37 DEG C, through Gram's staining, microscopy, adopt skim-milk fermentation test to carry out Preliminary screening to the lactic acid bacteria obtained, choose can fermented skim milk and curdled milk without the lactic acid bacteria of bad flavor, at M
17on flat board, line obtains purifying list bacterium colony repeatedly, by 3 ~ 4 generations of activation in the Lactobacillus rhamnosus access degreasing latex dust after Preliminary Identification, after curdled milk stable performance, detect its processing characteristics, screening obtains not having phage-infect, fermentation 24 hours acidity is 85 ~ 90
ot, diacetyl content are 1.5 ~ 2.0 mg/L, protein hydrolysate performance is that the bacterial strain of 0.6 ~ 1.2%w/w is as leavening;
(3) curdled milk: by milk cooling to 33 ~ 37 DEG C after step (2) fermentation, Danisco renin is added by 0.04 ~ 0.06% of its quality, curdled milk 45 ~ 65min, obtain grumeleuse, grumeleuse is cut into particle, is then warming up to 73 ~ 77 DEG C, be incubated 10 minutes, carry out blanching stretching, get rid of whey, grumeleuse is squeezed shaping rear obtained newborn cake.
2. the processing method of a kind of suitability for industrialized production breast cake according to claim 1, is characterized in that: be the total solids content adjusting fresh milk with milk powder in described step (1) pretreatment of raw material.
3. the processing method of a kind of suitability for industrialized production breast cake according to claim 1, is characterized in that: be add Danisco renin, curdled milk 55min by 0.06% of its quality in described step (3) curdled milk.
4. the processing method of a kind of suitability for industrialized production breast cake according to claim 1, is characterized in that: the speed heated up in described step (3) curdled milk is 1 DEG C/3min.
5. the processing method of a kind of suitability for industrialized production breast cake according to claim 1, is characterized in that: in described step (3) curdled milk, grumeleuse is cut into 1cm
3particle.
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