Palace cheese, also known as rice wine milk, deduction of cheese, is one of the famous Qing Dynasty court dairy products. It is a dairy product made from fresh milk, white sugar, and coagulant, which is made of incubating curd. The appearance of the product is a white solidified body, tissue state is similar to the solidified yogurt, rich and delicate taste, with a touch of wine, it is best to condense in the bowl wall, the bowl will not buckle down cheese, the so-called "button bowl The name "Tyme" derives from this. Its entrance is characterized by four characteristics: cool, sweet, fragrant, and tender.
The main production method is divided into two steps: the first step is to produce glutinous rice wine, glutinous rice 500g - panning clean - immersed in cold water for 12 hours - 100-105 °C high pressure cooking 10min - dry to 32-35C added distiller's yeast fermentation 32C culture for 3 days - plus 250g of boiling water 32C for another 3 days - filtration.
The second step is the production of cheese, fresh milk - filtration - ingredients - preheating - homogenization - sterilization - cooling - glutinous rice wine - cultivation - after cooked.
Jiangmi Liquor was filtered through a 0.6μm microfiltration membrane. After filtration, glutinous rice wine was still able to maintain high rennet activity, and moldy yeast, yeast, and other contaminating microorganisms were effectively removed; supplementing milk dry matter with whole milk protein powder can significantly increase cheese's Water holding capacity; glucono-delta-lactone can shorten cheese curdling time. Making the palace cheese is the best curd temperature is 45C, sucrose addition amount is 5%, glutinous rice wine addition amount is 8%.
Due to the fact that the court cheese produced by the traditional production method is easily damaged during the transportation process, it is currently processed and sold only in Beijing cheese shops, and therefore the sales form and sales volume will be affected. The purpose of this experiment was to improve the water retention of the court cheese and studied the processing technology of cheese, laying a theoretical foundation for industrial production.
The main production method is divided into two steps: the first step is to produce glutinous rice wine, glutinous rice 500g - panning clean - immersed in cold water for 12 hours - 100-105 °C high pressure cooking 10min - dry to 32-35C added distiller's yeast fermentation 32C culture for 3 days - plus 250g of boiling water 32C for another 3 days - filtration.
The second step is the production of cheese, fresh milk - filtration - ingredients - preheating - homogenization - sterilization - cooling - glutinous rice wine - cultivation - after cooked.
Jiangmi Liquor was filtered through a 0.6μm microfiltration membrane. After filtration, glutinous rice wine was still able to maintain high rennet activity, and moldy yeast, yeast, and other contaminating microorganisms were effectively removed; supplementing milk dry matter with whole milk protein powder can significantly increase cheese's Water holding capacity; glucono-delta-lactone can shorten cheese curdling time. Making the palace cheese is the best curd temperature is 45C, sucrose addition amount is 5%, glutinous rice wine addition amount is 8%.
Due to the fact that the court cheese produced by the traditional production method is easily damaged during the transportation process, it is currently processed and sold only in Beijing cheese shops, and therefore the sales form and sales volume will be affected. The purpose of this experiment was to improve the water retention of the court cheese and studied the processing technology of cheese, laying a theoretical foundation for industrial production.
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