CN101422198A - Cheese containing lactobacillus casei Zhang and preparation method - Google Patents
Cheese containing lactobacillus casei Zhang and preparation method Download PDFInfo
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- CN101422198A CN101422198A CNA2008101831971A CN200810183197A CN101422198A CN 101422198 A CN101422198 A CN 101422198A CN A2008101831971 A CNA2008101831971 A CN A2008101831971A CN 200810183197 A CN200810183197 A CN 200810183197A CN 101422198 A CN101422198 A CN 101422198A
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Abstract
The invention relates to a Cheddar cheese containing probiotics-lactobacillus casei Zhang and a preparation method of the Cheddar cheese. The probiotics cheese containing the probiotics-lactobacillus casei Zhang with living bacteria number of being up to about 1 multiplied by 10<8>cfu/g can be obtained by the method of the invention; besides, the method can bring the comprehensive functions of the cheese and the probiotics into play.
Description
[technical field]
The present invention relates to contain probio---cheese of Lactobacillus casei Zhang (Lactobacillus casei Zhang) and preparation method thereof.
[background technology]
Probio is " after taking in some, can play the microorganism live body of beneficial effect to host health ".Probio can compete with harmful microorganism in colon and small intestine and contain its growth, thereby is of value to the stable of digestive system.In addition, probio also has the enteric infection of preventing, the antitumor and effect that improves lactose utilization rate in people's alimentary canal.Often drinking the food that contains profitable probliotics is useful to health, and in order to bring into play its prebiotic effect, probio must have good tolerability to acid in the intestines and stomach and cholate, and keeps certain probio quantity in its goods in shelf life.
Lactobacillus casei Zhang is a probiotics that separates in Inner Mongolia Autonomous Region Xilinguole League area traditional zymotic koumiss, the homology of reference culture Lactobacillus casei ATCC334 is 100% (Wu Rina in 16S rDNA homology analysis and Gene Bank, open and equality, China's dairy industry, 2005,33 (6): 4-9).
Cheese has concentrated most of elite composition in Ruzhong, and nutritive value is very high, is typical high nutritious and healthy food, and its lactose content is low, so edible cheese lactose intolerance can not occur.In addition, wherein the metabolic activity of microorganism is degraded into micromolecular nutritional labeling with protein macromolecule in the cheese ripening process, thereby is more conducive to the absorption of human body utilization.
Cheese provides stable survival environment and has strengthened probio by GI survival coefficient than acidified milk to probio as carrier, contain probio-Lactobacillus casei Zhang cheese and can bring into play the comprehensive function of cheese and probio simultaneously, improve micro-ecological environment, reduction blood fat prevent disease in the body.Lactobacillus casei Zhang is with a wide range of applications and great economic benefit in fields such as food fermentation, animal feed and health cares as a kind of probio.The inventor has carried out big quantity research for this reason, has made the present invention.
[summary of the invention]
[technical problem that will solve]
The purpose of this invention is to provide and a kind ofly contain 10
8The cheese of cfu/g Lactobacillus casei Zhang.
Another object of the present invention provides the cheese preparation method that contains Lactobacillus casei Zhang.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of cheese that contains profitable probliotics-Lactobacillus casei Zhang (Lactobacillus caseiZhang).Contain Lactobacillus casei Zhang cheese and can bring into play the comprehensive function of cheese and probio simultaneously.Described probio-Lactobacillus casei Zhang is the probio that separates the acidproof and anti-bile acid that obtains from koumiss, this bacteria strain is on April 21st, 2006, common micro-organisms DSMZ of China Committee for Culture Collection of Microorganisms preservation in the address is No. 13 Institute of Microorganism, Academia Sinica in north, Zhong Guan-cun, Haidian District, BeiJing, China city, preserving number is CGMCC No.1697 (referring to CN101144062A).
The present invention relates to contain the Cheddar cheese preparation method of Lactobacillus casei Zhang, it is characterized in that this method step is as follows:
At first, preparation Lactobacillus casei Zhang (Lactobacillus casei Zhang) working stock culture: with-40 ℃ of frozen Lactobacillus casei Zhang bacterial strains, being forwarded in the 10 weight % skimmed milks 37 ℃ with the inoculum concentration of 1 weight % cultivates behind the 24h in 4 ℃ of storages, go down to posterity twice with the inoculum concentration of degreasing milk medium before using by 1 weight %, the bacterial strain vigor is fully recovered, and is 2 * 10 so prepare viable count
8The cfu/ml working stock culture.
Sweet milk or recombined milk 1000 weight portions are cooled to 30-35 ℃ again at 60-65 ℃ of following sterilization 25-35min, insert then and contain 2 * 10
8The working stock culture 1-20 weight portion of cfu/ml Lactobacillus casei Zhang adds leavening 0.01-0.03 weight portion, fermentation 30-40min, and then add CaCl
20.1-0.3 weight portion, pigment 0.03-0.05 weight portion, renin 0.02-0.04 weight portion, curdled milk 30-40min;
Then, grumeleuse is cut, and at temperature 30-35 ℃ of following insulated and stirred 28-34min, be heated to 35-39 ℃ again, under this temperature, stir 28-34min, carry out then that milk ejection is clear, heap is made, with salt 1.5-2 weight portion, stirred, go into mould, squeezing, vacuum packaging, slaking six months, obtain described cheese like this.
The invention still further relates to another kind and contain the cottage cheese preparation method of Lactobacillus casei Zhang, it is characterized in that this method step is as follows:
At first, the preparation of Lactobacillus casei Zhang (Lactobacillus caseiZhang) working stock culture: with-40 ℃ of frozen Lactobacillus casei Zhang bacterial strains, being forwarded in the 10 weight % skimmed milks 37 ℃ with the inoculum concentration of 1 weight % cultivates behind the 24h in 4 ℃ of storages, go down to posterity twice with the inoculum concentration of degreasing milk medium before using by 1 weight %, the bacterial strain vigor is fully recovered, and is 2 * 10 so prepare viable count
8The cfu/ml working stock culture;
Then, full-cream sweet milk, degreasing sweet milk or recombined milk 1000 weight portions are cooled to 30-35 ℃ again at 60-65 ℃ of following sterilization 25-35min, insert then and contain 2 * 10
8The working stock culture 10-20 weight portion of cfu/ml Lactobacillus casei Zhang, add leavening 0.01-0.03 weight portion, add renin 0.004-0.006 weight portion, mix after fermentation 6h, cut curdled milk then, leave standstill 15min, intensification heat treatment,, 7-10 ℃ washing clear through milk ejection, draining, frozen water are washed, are piled up 1h, admix salt 1.5-2 weight portion and rare cream 0-20 weight portion, 4 ℃ of storages.
In the present invention, described sweet milk is selected from cow's milk, horse breast, sheep breast or camel breast.
In the present invention, described recombined milk is to use the breast of milk powder and water preparation.For example described recombined milk is the breast by 120-150 weight portion milk powder and the preparation of 850-880 weight portion demineralized water.
Described leavening is selected from the leavening that Hansen Corp. of section sells with trade name R-704 or R-707.
Described pigment is selected from Hansen Corp. of section (Denmark) and receives the pigment that pigment that the pigment, Shantou City company of pleasant virtue food additives Co., Ltd of appropriate sale sell with trade name carrotene or Shantou City company of pleasant virtue food additives Co., Ltd sell with trade name annatto with trade name peace.
Described renin is selected from the renin that Danisco A/S BJ Rep Office (Denmark) sells with the trade name microbial rennet with renin or Hansen Corp. of section (Denmark) of the sale of trade name calf stomach renin.
The invention still further relates to the cheese that adopts described cheese preparation method to obtain, it is characterized in that between the storage life this cheese keeps containing described Lactobacillus casei Zhang viable count and reaches 1 * 10
8More than the cfu/ml.
Below the present invention will be described in more detail.
The present invention relates to contain the cheddar cheese preparation method of Lactobacillus casei Zhang.
At first, preparation Lactobacillus casei Zhang (Lactobacillus caseiZhang) working stock culture: with-40 ℃ of frozen Lactobacillus casei Zhang bacterial strains, being forwarded in the 10 weight % skimmed milks 37 ℃ with the inoculum concentration of 1 weight % cultivates behind the 24h in 4 ℃ of storages, go down to posterity twice with the inoculum concentration of degreasing milk medium before using by 1 weight %, the bacterial strain vigor is fully recovered, and is 2 * 10 so prepare viable count
8The cfu/ml working stock culture.
In the present invention, described sweet milk is selected from cow's milk, horse breast, sheep breast or camel breast.Described recombined milk is to use the breast of milk powder and water preparation.For example described recombined milk is the breast by 120-150 weight portion milk powder and the preparation of 850-880 weight portion demineralized water.Described milk powder is the milk powder of generally selling on the present dairy produce market.
Then, sweet milk or recombined milk 1000 weight portions are cooled to 30-35 ℃ again at 60-65 ℃ of following sterilization 25-35min, insert then and contain 2 * 10
8The working stock culture 10-20 weight portion of cfu/ml Lactobacillus casei Zhang adds leavening 0.01-0.03 weight portion, fermentation 30-40min, and then add CaCl
20.1-0.3 weight portion, pigment 0.03-0.05 weight portion, renin 0.02-0.04 weight portion, curdled milk 30-40min;
On meaning of the present invention, described leavening should be appreciated that it is can utilize lactose to produce lactic acid also can produce the lactic acid bacteria of specific local flavor in the cheese ripening process, and it for example is selected from section. the leavening that Hansen Corp. sells with trade name R-704 or R-707.Generally speaking, other material and the use amount in described scope thereof with described leavening meaning all are desirable, and therefore, these materials are also all within the scope of protection of present invention.
The addition manner of described leavening is to add in the cow's milk with the Lactobacillus casei Zhang working stock culture at temperature 30-31.5 ℃ of following described leavening, and fully stirs 3 minutes, leave standstill about 30min, up to milk acidity 0.20%-0.22%.
In the present invention, described milk acidity definition is the weight percentage of lactic acid in the cow's milk.
Described CaCl
2Should be appreciated that it is to have the material that promotes the curdled milk function.Similarly, have described these CaCl
2Other material of function and the use amount in described scope thereof all are desirable, and therefore, these materials are also all within the scope of protection of present invention.
Described CaCl
2Addition manner: with 0.01-0.03 weight portion CaCl
2After (analyzing pure) is formulated as the aqueous solution of 10 weight %, slowly adds in the cow's milk again, and fully mix.
On meaning of the present invention, described pigment should be appreciated that it is the additive of giving the product suitable color, and the color of cheese depends on the color and luster of fat in the raw milk, therefore adds coloring matter and can make the color and luster of product reach consistent in raw milk.Described in the present invention pigment for example is selected from Hansen Corp. of section (Denmark) and receives the pigment that pigment that the pigment, Shantou City company of pleasant virtue food additives Co., Ltd of appropriate sale sell with trade name carrotene or Shantou City company of pleasant virtue food additives Co., Ltd sell with trade name annatto with trade name peace.Usually, other material and the use amount in described scope thereof with pigment meaning of the present invention all are desirable, and therefore, these materials are also all within the scope of protection of present invention.
On meaning of the present invention, described renin should be appreciated that it is to make liquid milk be frozen into a kind of protease of solid cheese, and for example described renin is selected from the renin that Danisco A/S BJ Rep Office (Denmark) sells with the trade name microbial rennet with renin or Hansen Corp. of section (Denmark) of the sale of trade name calf stomach renin.Usually, other material and the use amount in described scope thereof with described renin meaning all are desirable, and therefore, these materials are also all within the scope of protection of present invention.Adding renin formation curdled milk is an important processing step.Use 1.5 weight % common salt aqueous solutions that described renin is mixed with 2 weight % solution, and be incubated 25 minutes down, join the Ruzhong then at 28-32 ℃, static after stirring.
Then, grumeleuse is cut, and at temperature 30-35 ℃ of following insulated and stirred 28-34min, be heated to 35-39 ℃ again, under this temperature, stir 28-34min, carry out then that milk ejection is clear, heap is made, with salt 1.5-2 weight portion, stirred, go into mould, squeezing, vacuum packaging, slaking six months, obtain described cheese like this.
After adding renin, under 30-31.5 ℃ of condition, left standstill about 40 minutes, make curdling solid, detect curd strength again.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent just can cut.
In the present invention, described cutting should be appreciated that and is to use sword spacing 0.8cm steel wire cutter, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: after the grumeleuse cutting, measure the acidity of whey, leave standstill 5min again, under temperature 30-35 ℃, begin to stir gently 28-34min then.This moment, grumeleuse was fragile, should prevent from grumeleuse is broken up.After 15 minutes, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should be strict controlled in and heat up 1 ℃ in per 3～5 minutes, stops heating when being warmed to 39 ℃ and keeps its temperature.The stirring that should not stop in whole temperature-rise period to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse precipitation and inter-adhesive.
Described milk ejection is clear: stopping to stir after leaving standstill, when whey acidity reaches 0.20%-0.22%, clot retracts is to half original (beans size), feel to have appropriate elasticity or with holding a cheese grain with the hand cheese grain, decontrol after firmly extruding moisture, if the high resilience of cheese grain is rubbed with the hands and opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged by metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Described accumulation: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Then cheese is cut into small pieces to overturn and piles up.Upset in 15 minutes is piled up once, overturns 7 times, finishes in 2 hours, and at this moment, whey acidity reaches 0.55-0.65%.
Described chopping, with salt: pile up finish after, cheese is cut into 1.5～2.0cm
3About blockage after with salt, its addition is the 1.5-2 weight % of this cheese weight, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Described dress mould, squeezing: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5kgf/cm
2, the time is 2 hours.Take off shaping behind the prepressing, then with 7kgf/cm
2Pressure squeezing 16 hours.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.
The invention still further relates to the cheddar cheese that adopts described cheese preparation method to obtain, it is characterized in that between the storage life this cheese keeps containing described Lactobacillus casei Zhang viable count and reaches about 1 * 10
8Cfu/g.
The cheese product assay method: the mensuration of moisture, fat, NaCl adopts State Standard of the People's Republic of China GB5421-85, the hard cheese method of inspection adopts State Standard of the People's Republic of China's protein determination GB5413.1-1997, the mensuration of dispensed food for baby and milk powder protein; State Standard of the People's Republic of China GB/T 5009.4-2003 is adopted in ash determination, the mensuration of ash content in the food, Lactobacillus casei Zhang viable count are to adopt lactobacillus selective medium pour plate counting to measure with the method that Lactobacillus casei Zhang ERIC-PCR fingerprint mark is confirmed.
The invention still further relates to the cottage cheese preparation method that contains Lactobacillus casei Zhang, it is characterized in that this method step is as follows:
At first, preparation Lactobacillus casei Zhang (Lactobacillus casei Zhang) working stock culture: with-40 ℃ of frozen Lactobacillus casei Zhang bacterial strains, being forwarded in the 10 weight % skimmed milks 37 ℃ with the inoculum concentration of 1 weight % cultivates behind the 24h in 4 ℃ of storages, go down to posterity twice with the inoculum concentration of degreasing milk medium before using by 1 weight %, the bacterial strain vigor is fully recovered, and is 2 * 10 so prepare viable count
8The cfu/ml working stock culture.
Then, full-cream sweet milk, degreasing sweet milk or recombined milk 1000 weight portions are cooled to 30-35 ℃ again at 60-65 ℃ of following sterilization 25-35min, insert then and contain 2 * 10
8The working stock culture 5-20 weight portion of cfu/ml Lactobacillus casei Zhang adds leavening 0.01-0.03 weight portion, adds renin 0.004-0.006 weight portion, fermentation 6h.Then, curdled milk is cut, and leaves standstill 15min, and intensification heat treatment, milk ejection are clear, 1h is washed, piles up in 7-10 ℃ washing, draining, frozen water, admix 1.5-2 weight portion salt and the rare cream of 0-20 weight portion, 4 ℃ of storages.
In the present invention, described sweet milk is selected from cow's milk, horse breast, sheep breast or camel breast.Described recombined milk is that milk powder and demineralized water are formulated, adds the recombined milk that 120-150kg milk powder is mixed with specifically in the 850-880kg demineralized water, and these milk powder are various milk powder of selling on the present dairy produce market.
Described full-cream sweet milk is the sweet milk that does not pass through any ungrease treatment.
Described degreasing sweet milk is any sweet milk through ungrease treatment.Ungrease treatment described here is the defatting technology that those skilled in the art know.
Described leavening is selected from the leavening that Hansen Corp. of section sells with trade name R-704 or R-707.
The addition manner of described leavening is to add in the cow's milk with the Lactobacillus casei Zhang working stock culture at temperature 30-31.5 ℃ of following described leavening, and fully stirred 3 minutes, standing for fermentation 5-6h reaches 0.52-0.55% until lactic acid degree, just can cut.
Described renin is selected from the renin that Danisco A/S BJ Rep Office (Denmark) sells with the trade name microbial rennet with renin or Hansen Corp. of section (Denmark) of the sale of trade name calf stomach renin.
Adding renin formation curdled milk is an important processing step.Use 1.5 weight % common salt aqueous solutions that renin is mixed with 2 weight % solution, and be incubated 25 minutes down, join the Ruzhong then at 28-32 ℃, static after stirring.
Then, curdled milk is cut, and leaves standstill 15min, and intensification heat treatment, milk ejection are clear, 1h is washed, piles up in 7-10 ℃ washing, draining, frozen water, admix salt and rare cream, 4 ℃ of storages.
Described intensification heat treatment: leave standstill 15min after the grumeleuse cutting, temperature stirs 30min gently under 31 ℃-34 ℃ then, again temperature is raised to 37 ℃ by 34 ℃, stirs 20min, stirs 15min down at 37 ℃-40 ℃ then, stirs 100min down at 45 ℃ at last.The stirring that should not stop in whole temperature-rise period to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse precipitation and inter-adhesive.
When described milk ejection has elasticity for having become clearly after granular curd stirs through heating up, whole wheys are discharged.
Described washing: will add in the granular curd with isopyknic 7-10 ℃ of cold water of discharge whey, and slowly stir 15min.
Described draining: the cold water in the granular curd is discharged.
Described frozen water is washed: will add in the cheese with the isopyknic frozen water mixed liquor of whey (1 ℃), and slowly stir 15min.
Described accumulation: granular curd is placed a side of cheese vat, at room temperature leave standstill 1h, to discharge whey and Free water.
Described salt and the rare cream admixed: admix 1-2 weight portion salt and the rare cream of 0-20 weight portion in granular curd.
Described refrigeration is that cheese is positioned over 4 ℃ of refrigerations down.
The invention still further relates to the cheese that adopts described cheese preparation method to obtain, it is characterized in that between the storage life this cheese keeps containing described Lactobacillus casei Zhang viable count and reaches 1 * 10
8Cfu/ml.
Lactobacillus casei Zhang in the cheese of the present invention is the method that adopts those skilled in the art to know, and the method that for example adopts lactobacillus selective medium pour plate counting and Lactobacillus casei Zhang ERIC-PCR fingerprint mark to confirm is measured.
[beneficial effect]
The present invention has following beneficial effect:
Adopt preparation method of the present invention, Lactobacillus casei Zhang keeps higher viable count (1 * 10 in the cheese that obtains
8More than the cfu/g).
The Cheddar cheese that contains probio-Lactobacillus casei Zhang and the Cottage cheese of gained of the present invention can be brought into play the comprehensive function of cheese and probio simultaneously, improve effects such as the interior micro-ecological environment of body, reduction blood fat prevent disease.
[specific embodiment]
Following embodiment further specifies the present invention, and these embodiment are illustrative, protection scope of the present invention are not limited.
Experimental technique among the following embodiment if no special instructions, is conventional method.
Embodiment 1:
Contain the Chddar cheese preparation of probiotics lactobacillus casei Zhang.
The employed raw material of present embodiment is as follows: cow's milk 1000kg, the Lactobacillus casei Zhang working stock culture (2 * 10 that adopts the previously described method of this specification to obtain
8Cfu/ml) 20kg, leavening 0.02kg, CaCl that Ke Hansen Co., Ltd sells with trade name R704
20.2kg, Ke Hansen Co., Ltd receives the pigment 40mL of appropriate sale, the renin 30g that Danisco A/S BJ Rep Office (Denmark) sells with trade name calf stomach renin (1:33000, this is than the catalysis activity of contained enzyme in the protein of every milligram of quality of expression), salt 1.5kg with trade name peace.
The preparation method is as follows:
At first, 1000kg cow's milk is removed by filter impurity,, be cooled to 32 ℃ again, insert then and above-mentionedly contain 2 * 10 at 63 ℃ of following sterilization 30min
8The working stock culture 20kg of the above Lactobacillus casei Zhang of cfu/ml, add described leavening 0.02kg fermentation 30min after, add CaCl
20.2kg, described pigment 40ml, the described renin 30g back curdled milk 40min that stirs.
Described leavening is to add in the cow's milk with the Lactobacillus casei Zhang leavening under temperature 30-31.5 ℃, and fully stirs 3 minutes, leave standstill about 30min, up to milk acidity 0.20%.Described CaCl
2Be with 0.2kgCaCl
2Be mixed with 10 weight %CaCl
2Solution slowly adds in the cow's milk again, and fully mixes.Adding renin formation curdled milk is an important processing step.Use 1.5 weight % common salt aqueous solutions that renin is mixed with 2 weight % solution, and be incubated 25 minutes down, join the Ruzhong then at 30 ℃, static after stirring.
After adding renin, under 30-31.5 ℃ of condition, left standstill about 40 minutes, make curdling solid, detect curd strength again.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and when upwards lifting, if the crack is neat, no small pieces grumeleuse is residual and whey is transparent just can cut.
After the grumeleuse cutting, leave standstill 5min, under 33 ℃ of temperature, begin to stir gently 30min then.This moment, grumeleuse was fragile, should prevent from grumeleuse is broken up.Behind the 15min, mixing speed is accelerated a little.Meanwhile, improve the water temperature in the cheese vat interlayer, temperature is raise gradually.The speed that heats up should be strict controlled in and heat up 1 ℃ in per 4 minutes, stops heating when being warmed to 39 ℃ and keeps its temperature.The stirring that should not stop in whole temperature-rise period to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse precipitation and inter-adhesive.
Milk ejection is clear then, stopping to stir after leaving standstill, whey acidity reaches at 0.20% o'clock, clot retracts is to half original (beans size), feel to have appropriate elasticity or with holding a cheese grain with the hand cheese grain, decontrol after firmly extruding moisture, if the high resilience of cheese grain, stranding is opened in the time of still disperseing again, can get rid of whey.Whey Cheesecake trench bottom is discharged by metallic conduit.At this moment the cheese grain is deposited in the both sides of cheese vat, promotes the discharge of whey.
Pile up again: after whey is got rid of, the cheese grain is deposited in the both sides of cheese vat.Then cheese is cut into small pieces to overturn and piles up.Upset in 15 minutes is piled up once, overturns 7 times, finishes in 2 hours, and at this moment, whey acidity is about 0.65%.
Described whey acidity is the method that adopts 0.1mol/L NaOH titration.Particularly, this method is to get the 10ml sample, adds 20ml distilled water, the phenolphthalein indicator that adds 0.1ml-0.2ml 1 weight % uses 0.1mol/L NaOH titration to solution changes color then, and nondiscolouring in 1min, read the 0.1mol/L NaOH volume that consumes, then the computing formula of lactic acid degree is
Lactic acid degree=(0.1*V*10)/(1000* ρ
Whey) * 100%.
Wherein the V representative consumes 0.1mol/L NaOH volume, ρ
WheyRepresent whey density.
Then pile up shred after finishing, with salt; Cheese is cut into 2.0cm
3About blockage after with salt.Addition is 1.5 weight % of this cheese, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Adorn mould, squeezing then: will shred, with the cheesy masses after the salt squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out whey thus.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out prepressing earlier, pressure is 5 crust, and the time is 2 hours.Take off shaping behind the prepressing, the pressure with 7 crust squeezed 16 hours then.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.Slaking obtains described cheese after six months.
The employed equipment of present embodiment: cheese vat and squeezer that Huhehaote precious industry stainless steel engineering equipment Co., Ltd produces; The vacuum packaging machine that Wenzhou City spring package packing machine Co., Ltd produces.
The cheese product assay method: the mensuration of moisture, fat, NaCl adopts State Standard of the People's Republic of China GB5421-85, the hard cheese method of inspection adopts State Standard of the People's Republic of China's protein determination GB5413.1-1997, the mensuration of dispensed food for baby and milk powder protein; State Standard of the People's Republic of China GB/T5009.4-2003 is adopted in ash determination, the mensuration of ash content in the food, the Lactobacillus casei Zhang viable count is to adopt lactobacillus selective medium pour plate counting to measure with the method that Lactobacillus casei Zhang ERIC-PCR fingerprint mark is confirmed, it the results are shown in following table 1.
Embodiment 2:
Contain the Chddar cheese preparation of probiotics lactobacillus casei Zhang.
The mode of operation of this embodiment is identical with embodiment 1, only is to use and contains 2 * 10
8Working stock culture 10 weight portions of the above Lactobacillus casei Zhang of cfu/ml.It the results are shown in following table 1.
Embodiment 3:
Contain the Chddar cheese preparation of probiotics lactobacillus casei Zhang.
The mode of operation of this embodiment is identical with embodiment 1, only is to use and contains 2 * 10
8Working stock culture 1 weight portion of the above Lactobacillus casei Zhang of cfu/ml.It the results are shown in following table 1.
Embodiment 4:
The mode of operation of this embodiment is identical with embodiment 1, does not just add the Lactobacillus casei Zhang working stock culture.It the results are shown in following table 1.
Table 1 Cheddar (ripe 180) composition measurement result
Result by table 1 can clearly illustrate that, adding the cheese of Lactobacillus casei Zhang leavening compares with contrast, the not too big change of its basis, the viable count that just adds Lactobacillus casei Zhang among the embodiment of Lactobacillus casei Zhang leavening can reach 1 * 10
8Cfu/g, and Lactobacillus casei Zhang is not arranged among the comparative example.
Embodiment 5:
Contain the preparation of probio-Lactobacillus casei Zhang Cottage.
Degreasing sweet milk (cow's milk, horse breast, sheep breast, camel breast) or partially skimmed sweet milk 1000kg are with the Lactobacillus casei Zhang (2 * 10 of method for preparing
8Cfu/ml) working stock culture 20kg, and commercial leavening R707 (section. Hansen Corp.) 0.02kg, renin 0.005kg, 1.5kg salt, the rare cream of 20kg.
The preparation method is as follows:
At first, 1000 weight portion skimmed milks are removed by filter impurity,, be cooled to 32 ℃ again, insert then and above-mentionedly contain 2 * 10 at 63 ℃ of following sterilization 30min
8Working stock culture 20 weight portions of the above Lactobacillus casei Zhang of cfu/ml add leavening 0.02 weight portion, renin 0.005 weight portion, these raw materials are progressively mixed.Leavening is to add in the cow's milk with the Lactobacillus casei Zhang leavening under temperature 30-31.5 ℃, and fully stirs 3 minutes, about standing for fermentation 6h, up to lactic acid degree at 0.52-0.55%.
Then curdled milk is cut, use sword spacing 1.5cm steel wire, granular curd is cut into 1.5cm
3Blockage.
Ziega intensification heat treatment: leave standstill 15min after the grumeleuse cutting, temperature stirs 30min gently under 31 ℃-34 ℃ then, again temperature is raised to 37 ℃ by 34 ℃, stirs 20min, stirs 15min down at 37 ℃-40 ℃ then, stirs 100min down at 45 ℃ at last., the stirring that should not stop in whole temperature-rise period to promote the contraction of grumeleuse and oozing out of whey, prevents grumeleuse precipitation and inter-adhesive.
After granular curd stirs through heating up, become when having elasticity, whole wheys have been discharged.To add in the granular curd with isopyknic 7-10 ℃ of cold water of discharge whey, slowly stir 15min.Then cold water is discharged.To add in the cheese with the isopyknic frozen water mixed liquor of whey (1 ℃) once more, slowly stir 15min.And then water discharged.At last granular curd is placed a side of cheese vat, at room temperature leave standstill 1h, to discharge whey and Free water.
Admix the salt and the rare cream of 20 weight portions of 1.5 weight portions with piling up good Cottage cheese.At last the Cottage cheese for preparing is placed 4 ℃ of refrigerations down.
Present embodiment Cottage cheese product is measured: the mensuration of moisture, fat, NaCl adopts State Standard of the People's Republic of China GB5421-85, the hard cheese method of inspection adopts State Standard of the People's Republic of China's protein determination GB5413.1-1997, the mensuration of dispensed food for baby and milk powder protein; State Standard of the People's Republic of China GB/T 5009.4-2003 is adopted in ash determination, the mensuration of ash content in the food, the Lactobacillus casei Zhang viable count is to adopt lactobacillus selective medium pour plate counting to measure with the method that Lactobacillus casei Zhang ERIC-PCR fingerprint mark is confirmed, it the results are shown in following table 2.
Embodiment 6:
Contain the preparation of the Cottage cheese of probio-Lactobacillus casei Zhang.
The mode of operation of present embodiment is identical with embodiment 5, only is to use and contains 2 * 10
8Working stock culture 10 weight portions of the above Lactobacillus casei Zhang of cfu/ml.It the results are shown in following table 2.
Embodiment 7:
The mode of operation of this embodiment is identical with embodiment 1, does not just add the Lactobacillus casei Zhang working stock culture.It the results are shown in following table 2
Table 2 Cottage (refrigerating 21 days) composition measurement result
Result by table 2 can clearly illustrate that, adding the cheese of Lactobacillus casei Zhang leavening compares with contrast, the not too big change of its basis, the viable count that just adds Lactobacillus casei Zhang among the embodiment of Lactobacillus casei Zhang leavening can reach 1 * 10
8More than the cfu/g, and Lactobacillus casei Zhang is not arranged among the comparative example.
Claims (8)
1, the cheddar cheese preparation method that contains Lactobacillus casei Zhang is characterized in that this method step is as follows:
At first, the preparation of Lactobacillus casei Zhang (Lactobacillus casei Zhang) working stock culture: with-40 ℃ of frozen Lactobacillus casei Zhang bacterial strains, being forwarded in the 10 weight % skimmed milks 37 ℃ with the inoculum concentration of 1 weight % cultivates behind the 24h in 4 ℃ of storages, go down to posterity twice with the inoculum concentration of degreasing milk medium before using by 1 weight %, the bacterial strain vigor is fully recovered, and is 2 * 10 so prepare viable count
8The cfu/ml working stock culture;
Sweet milk or recombined milk 1000 weight portions are cooled to 30-35 ℃ again at 60-65 ℃ of following sterilization 25-35min, insert then and contain 2 * 10
8The working stock culture 1-20 weight portion of cfu/ml Lactobacillus casei Zhang adds leavening 0.01-0.03 weight portion, fermentation 30-40min, and then add CaCl
20.1-0.3 weight portion, pigment 0.03-0.05 weight portion, renin 0.02-0.04 weight portion, curdled milk 30-40min;
Then, grumeleuse is cut, and at temperature 30-35 ℃ of following insulated and stirred 28-34min, be heated to 35-39 ℃ again, under this temperature, stir 28-34min, carry out then that milk ejection is clear, heap is made, with salt 1.5-2 weight portion, stirred, go into mould, squeezing, vacuum packaging, slaking six months, obtain described cheese like this.
2, the cottage cheese preparation method that contains Lactobacillus casei Zhang is characterized in that this method step is as follows:
At first, the preparation of Lactobacillus casei Zhang (Lactobacillus casei Zhang) working stock culture: with-40 ℃ of frozen Lactobacillus casei Zhang bacterial strains, being forwarded in the 10 weight % skimmed milks 37 ℃ with the inoculum concentration of 1 weight % cultivates behind the 24h in 4 ℃ of storages, go down to posterity twice with the inoculum concentration of degreasing milk medium before using by 1 weight %, the bacterial strain vigor is fully recovered, and is 2 * 10 so prepare viable count
8The cfu/ml working stock culture;
Then, full-cream sweet milk, degreasing sweet milk or recombined milk 1000 weight portions are cooled to 30-35 ℃ again at 60-65 ℃ of following sterilization 25-35min, insert then and contain 2 * 10
8The working stock culture 10-20 weight portion of cfu/ml Lactobacillus casei Zhang, add leavening 0.01-0.03 weight portion, add renin 0.004-0.006 weight portion, mix after fermentation 6h, cut curdled milk then, leave standstill 15min, intensification heat treatment,, 7-10 ℃ washing clear through milk ejection, draining, frozen water are washed, are piled up 1h, admix salt 1.5-2 weight portion and rare cream 0-20 weight portion, 4 ℃ of storages.
3, cheese preparation method according to claim 1 and 2 is characterized in that described sweet milk is selected from cow's milk, horse breast, sheep breast or camel breast.
4, cheese preparation method according to claim 1 and 2 is characterized in that described recombined milk is the breast by 120-150 weight portion milk powder and the preparation of 850-880 weight portion demineralized water.
5, cheese preparation method according to claim 1 and 2 is characterized in that described leavening is leavening R-704 or R707.
6, cheese preparation method according to claim 1 and 2 is characterized in that described pigment is selected from peace and receives appropriate, carrotene or annatto.
7, cheese preparation method according to claim 1 and 2 is characterized in that described renin is selected from calf stomach rennin or microbial rennet.
8, the cheese that obtains according to the described cheese preparation method of arbitrary claim among the claim 1-7 is characterized in that between the storage life this cheese keeps containing described Lactobacillus casei Zhang viable count and reaches 1 * 10
8More than the cfu/ml.
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