ricotta (xian nai lao )

Fresh cheese method:

Fresh cheese making steps:

For a quarter of the jelly, add water to boil the cabbage (the concentration of cabbage is only one fourth of the jelly), cook the cabbage until it is completely dissolved, and use milk powder to make high concentration milk. Add milk, sugar and a little cream into the vegetables and stir them up. After filtering, pour the liquid into the model and cool it. Then put it in the refrigerator. Remember to filter it. Otherwise, the part of the vegetables that has not melted will taste bad. Just put it in the lower layer of the refrigerator. Never freeze it. You can buy Western vegetables at the supermarket, 30 yuan a big bag.

When making fresh cheese:

The amount of milk and sugar depends on your taste.

ricotta

Fresh cheese is a kind of food with high milk fat content and smooth taste. Fresh milk cheese is as sweet as fresh cream and has a strong taste like butter. Its taste and processing method are similar to yogurt. It has unique flavor, rich nutrition and special health functions.

It's a famous Italian cake ingredient. It's delicious and can be eaten directly on bread.

nutritive value

The main raw material of making cheese is milk, and milk is a recognized good nutrition. It takes about 10 kg milk to make 1 kg cheese, so cheese is also called "milk gold". In addition to high-quality protein, cheese also contains sugar, organic acids, calcium, phosphorus, sodium, potassium, magnesium and other trace mineral elements, iron, zinc and fat soluble vitamin A, carotene and water-soluble vitamins BL, B2, B6, B12, niacin, pantothenic acid, biotin and other nutrients, which have many important physiological functions. The protein content of cheese is generally between 3% and 40%. Every 100 g soft cheese can provide 35% to 40% of the daily protein requirement of an adult, while every 100 g hard cheese can provide 50% to 60%. The biological value of cheese is lower than that of whole milk protein, but higher than that of pure casein. It was also reported that during the ripening period of cheese, casein in milk gradually degraded into peptides and amino acids. Some amino acids can be further degraded under the catalysis of bacterial decarboxylase. Y-aminobutyric acid is derived from decarboxylation of glutamic acid, so many cheeses contain y-gaba. Y-gaba is a kind of functional factor with the functions of lowering blood pressure, anticonvulsant, analgesia, improving brain function, mental stability, promoting long-term memory, activating kidney function and liver function. Fat not only gives cheese good flavor and delicate taste, but also provides part of the energy needed by human body. The digestibility in vivo is 88% - 94%. In addition, the cholesterol content related to fat content is also low in cheese, usually 0-100 mg / 100 kg.

In cheese production, most lactose is excreted with whey. The rest is also fermented into lactic acid, so cheese is one of the nutritional choices for people with lactose intolerance and diabetes. Cheese contains calcium, phosphorus, magnesium, sodium and other essential minerals. Due to the need of cheese processing technology, calcium ion will be added to increase the content of calcium, which is easy to be absorbed by human body. Each 100g of soft cheese can meet the daily demand of calcium 30% - 40% and phosphorus 12% - 20%. Every 100g hard cheese can fully meet the daily demand of calcium and 40% - 50% of the daily demand of phosphorus. In recent years, people realize that high concentration of Na + is related to some hypertension diseases, so some manufacturers try to use MgCl and KCl instead of NaCl, but there are still some deficiencies in taste. In the process of making cheese, casein of milk is coagulated and whey is discharged. Therefore, cheese contains more fat soluble vitamins, while most water-soluble vitamins are discharged with whey. In the ripening process of cheese, due to the functions of various enzymes and microorganisms, vitamin B, niacin, folic acid, biotin, etc. can be synthesized. And vitamin C content is very small, almost negligible.

Processing technology

General processing technology of industrial fresh cheese

Slope bacteria activation → production of starter

↓

Fresh milk → sterilization → cooling → adding yeast → fermentation → adding CaCl2 → adding chymosin → fermentation → clot cutting → removing whey → seasoning → refrigeration → finished product.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xian Nai Lao