CN102342327B - Cheddar cheese containing probiotics and preparation method thereof - Google Patents
Cheddar cheese containing probiotics and preparation method thereof Download PDFInfo
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- CN102342327B CN102342327B CN 201110324633 CN201110324633A CN102342327B CN 102342327 B CN102342327 B CN 102342327B CN 201110324633 CN201110324633 CN 201110324633 CN 201110324633 A CN201110324633 A CN 201110324633A CN 102342327 B CN102342327 B CN 102342327B
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Abstract
The invention discloses a cheddar cheese containing probiotics and a preparation method thereof. The preparation method comprises the following steps of: (1) uniformly mixing impurity-removed raw milk with fruit and vegetable juice, then sterilizing the mixture for 25 to 35 minutes at the temperature of 60 to 65 DEG C, cooling the mixture to 30 to 35 DEG C, introducing 0.01 to 0.02 parts by weight of working starter containing Lactobacillus plantarum ST-III as well as starter into every 1000 parts by weight of the raw milk, uniformly mixing and fermenting, and then adding rennin to result in curd; and (2) cutting the curd obtained from the step (1) into blocks, placing the blocks, heating the blocks to 36 to 38 DEG C at the rate of 1 DEG C/5min to 1 DEG C/8min, maintaining the temperature until whey acidity is from 0.20% to 0.22%, discharging whey, stacking, cutting into blocks, adding salt, die-filling, packaging under vacuum and aging to obtain the fini0shed product. The cheese, belonging to natural cheese, can bring into play the functions of cheese and probiotics simultaneously, the probiotics can be proliferated well in the cheese and keep the high quantity of active bacteria within guarantee period, and normal favor and quality of the cheese can be kept excellently.
Description
Technical field
The present invention relates to Cheddar that contains probio and preparation method thereof.
Background technology
Probio is a kind of microorganism live body that can play to host health beneficial effect after taking in some.Probio can and be contained its growth with the harmful microorganism competition in colon and small intestine, be 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, and it is useful to health often to drink the food that contains profitable probliotics.For making probio can bring into play prebiotic effect, require probio should have good tolerance to the acid in the intestines and stomach and cholate, and in goods, in shelf life, can keep certain probio quantity.
Cheese has concentrated most of elite composition in Ruzhong, and nutritive value is very high, be typical high nutritious and healthy food, and lactose content is low, and edible cheese lactose intolerance can not occur, and the scope of application is extensive.In addition, wherein the metabolic activity of microorganism is degraded into micromolecular nutritional labeling with protein macromolecule in Cheese during Ripening, thereby is more conducive to the absorption of human body utilization.Cheese is more suitable for carrier as probio than acidified milk, and it can provide nutrient matrix that probio grows up and stable survival environment, strengthens probio by GI survival coefficient.
Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) is a strain from being to separate the probiotic strain (patent publication No. is CN 1407290A, CN 1754545A) with several functions such as norcholesterol, reducing blood lipid, adhesion intestinal epithelial cell, fat-reducing that obtains from pickles, and its full Genome Atlas was measured and announced in 2010 years.Above-mentioned Lactobacillus plantarum is not applied to the relevant report in the cheese in the prior art.
Summary of the invention
The present invention fills up the prior art blank, a kind of Cheddar that contains probio and preparation method thereof is provided, this cheese belongs to natural cheese, can bring into play simultaneously the comprehensive function of cheese and probio, probio can breed in cheese well, within the shelf-life, keep high viable count, and the normal local flavor of cheese and quality can access good maintenance, use Cheddar of the present invention can improve micro-ecological environment in the body, reduce the effect such as blood fat prevent disease.
Because the Lactobacillus plantarum majority is to separate to obtain from plant, because itself lacks certain specific protease, so that Lactobacillus plantarum is relatively poor to the lactoprotein capacity of decomposition, maybe can not grow in the Ruzhong poor growth, limited it in the particularly application in cheese aspect the fermented dairy product.The characteristics of the present inventor's experimental study Lactobacillus plantarum are attempted by conventional Cheddar preparation method preparation, but many experiments all ends in failure, and pass through afterwards lot of experiments, finally solve the problems of the technologies described above by following technical proposals.
The preparation method that the present invention contains the Cheddar of probio comprises the steps:
(1) raw milk after the removal of impurities is evenly mixed with Juice, afterwards in 60 ℃ of-65 ℃ of lower sterilization 25min-35min, be cooled to 30 ℃-35 ℃, the afterwards per 1000 weight portions access of raw milk contains Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture 0.01-0.02 weight portion, and leavening, mix after fermentation, add again afterwards rennet curdling;
(2) step (1) gained curd cutting is become grumeleuse, place, be warming up to 36 ℃-38 ℃ with 1 ℃/5min-8min speed, be retained to whey acidity 0.20%-0.22% in this temperature, discharging whey is piled up the stripping and slicing salt adding, fill afterwards mould, vacuum packaging, ripe getting final product.
Among the present invention, described Cheddar is a kind of former cheese processed, or is called natural cheese, be by former milk through sterilization, a series of processing technologys such as fermentation is condensed, and is ripe and making.In general, 10 kilograms of fresh milks just can be cooked 1 kilogram cheese, and the Cheddar moisture is about 36%, fat content about 33%, protein content is about 31%, and percentage accounts for the mass percent of Cheddar total amount for each composition, and per 100 Ke Qieda cheese contain 721.4 milligrams calcium approximately.
Among the present invention, described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) separates the probiotic strain with several functions such as norcholesterol, reducing blood lipid, adhesion intestinal epithelial cells that obtains from pickles, common micro-organisms DSMZ of the 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 on December 6th, 2002 of this bacteria strain, preserving number is CGMCC No.0847.
Below, the preparation method who further the present invention is contained the Cheddar of probio describes in detail:
(1) raw milk after the removal of impurities is evenly mixed with Juice, afterwards in 60 ℃ of-65 ℃ of lower sterilization 25min-35min, be cooled to 30 ℃-35 ℃, the afterwards per 1000 weight portions access of raw milk contains Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture 0.01-0.02 weight portion, and leavening, mix after fermentation, add again afterwards rennet curdling.
Among the present invention, described raw milk is the conventional raw milk of using in this area, one or more that better is in rich milk, skimmed milk and the recombined milk.The kind of described raw milk is that the conventional use in this area is used, generally is selected from cow's milk, sheep breast, hunchbacked breast and horse breast.
Wherein, described rich milk is not for passing through the sweet milk of any ungrease treatment.
Wherein, described skimmed milk is the sweet milk through ungrease treatment.Ungrease treatment described here is the defatting technology that those skilled in the art know.
Wherein, described recombined milk is generally formulated by milk powder and water.For example, described recombined milk can be by the preparation of 120-150 weight portion milk powder and 850-880 weight parts water, better after preparation in 4 ℃ of stirring at low speed hydrations 6 hours.What described milk powder was better is import milk powder.
Among the present invention, described Juice is the conventional said Juice in this area, one or more that better is in cider, pear juice and the asparagus juice.What the consumption of described Juice was better is 0.01 ‰-5 ‰, and better is 1 ‰-2 ‰, and percentage is the quality permillage that Juice accounts for the raw milk total amount.
Among the present invention, described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is for enlarging Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) leavening of requirement (namely the reaching some) viable count of cultivating the bacterial strain vigor recovery that obtains by this area conventional method.Better comprises the steps: frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain viable count 〉=2 * 10
8The cfu/g working stock culture.What the viable count of described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture was better is 2 * 10
11Cfu/g.Wherein, if do not use at once after described Lactobacillus plantarum ST-III cultivates, generally for subsequent use in 4 ℃ of refrigerations by this area routine.
Wherein, described frozen Lactobacillus plantarum ST-III bacterial strain is generally conventional said-80 ℃ of frozen bacterial strains.Described 10wt% reduction skimmed milk refers to that adding the reduction of 90 weight parts waters with 10 weight portion skimmed milk powders makes.
Among the present invention, described leavening is the lactic acid bacteria that this area conventional preparation Cheddar uses, such as Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), that better is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), and better is trade name R-704 leavening (Hansen Corp. of section), the leavening (DSM N. V.) of the leavening of trade name R707 (Hansen Corp. of section) or trade name LL-50.The consumption of described leavening is that this area routine is used, and better is the per 1000 weight portions access of raw milk 0.01-0.03 weight portion leavening, and better is 0.03 weight portion leavening.
Among the present invention, the described general extremely conventional acidity of after fermentation that mixes namely stops fermentation, carries out next step operation again.The described terminal point acidity that mixes after fermentation is better is 0.20%-0.22%.
Among the present invention, described renin can be this area conventional amount used, and better is 0.01 ‰-0.05 ‰, and permillage is the quality permillage that renin accounts for the raw milk total amount.Described renin is the conventional renin that uses in this area, and such as calf stomach renin, that better is renin Fromase 750XLG, and commercially available getting is such as the Danisco board.Described renin is generally joined concentration 1wt%-2wt% with the 1.5wt% saline solution in use, and adds the Ruzhong behind 28 ℃-32 ℃ lower insulation 25min, stirs rear static.
Among the present invention, add fashionable better also adding CaCl at described renin
2Further work in coordination with the quality that improves Cheddar of the present invention.Described CaCl
2Consumption better be 0.02%-0.03%, better is 0.02%, percentage is CaCl
2Account for the mass percent of raw milk total amount.
Among the present invention, the condition of described adding rennet curdling is the conventional curdled milk condition of using of ability, and better be 30 ℃-32 ℃ leaves standstill 40min.
(2) step (1) gained curd cutting is become grumeleuse, place, be warming up to 36 ℃-38 ℃ with 1 ℃/5min-8min speed, be retained to whey acidity 0.20%-0.22% in this temperature, discharging whey is piled up the stripping and slicing salt adding, fill afterwards mould, vacuum packaging, ripe getting final product.
Among the present invention, described curd cutting generally judges by this area is conventional, and the detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and is residual and whey is transparent without the small pieces grumeleuse if the crack is neat when upwards lifting, and namely can cut.
Among the present invention, described curd cutting is this area routine operation, and the better steel wire cutter take the sword spacing as 8mm-12mm cuts into piece with granular curd.
Among the present invention, described this area routine operation that is placed as generally can be incubated placement, and agitation as appropriate, and the better time for placing is 20min-30min.
Among the present invention, described better also adding pigment and/or the rare cream of preparation that contains the Cheddar of probio added before renin adds.
Wherein, described pigment is the conventional use in this area, and better is that the At is appropriate.Described At is appropriate conventional by this area, and it is appropriate to add the 4mL At in better per 100 weight portion raw milk.
Among the present invention, described discharging whey is this area routine operation, is generally whey is discharged by the pipeline of cheese vat bottom or side, and the adding sieve plate blocks pipeline opening in case the solidifying grain of cheese flows out.
Among the present invention, described accumulation is this area routine operation, better piles up for upset, and upset in general 15 minutes is piled up once, overturns 7 times, finish in 2 hours, to whey acidity be 0.65%.
Among the present invention, the salt of described stripping and slicing salt adding is the conventional used edible salt in this area, and better is 1 ‰-2 ‰, and better is 1.2 ‰, and permillage is the quality permillage that edible salt accounts for the raw milk total amount.
Among the present invention, described maturation is this area routine operation, and better is 15 ℃, 85% time storage of relative temperature 6 months.
The Cheddar that the present invention also provides the aforementioned preparation method who contains the Cheddar of probio to make.Preferably, Lactobacillus plantarum ST-III viable count is 〉=1 * 10 in the described Cheddar that contains probio
8Cfu/g.
Among the present invention, composition in the cheese product: the mensuration of moisture, fat and NaCl adopts the method for inspection of putting down in writing among the State Standard of the People's Republic of China GB5421-85, and protein measuring adopts GB5413.1-1997 Milk powder and formula foods for infant and young children method of protein to measure; The mensuration of ash content adopts the mensuration of record ash determination method among the GB/T5009.4-2003, the mensuration of Lactobacillus plantarum ST-IIILactobacillus plantarum ST-III viable count adopts the conventional method of using of the art, as passing through standard GB/T 4789.2-2010 record method.
Among the present invention, on the basis that meets this area general knowledge, but each above-mentioned preferred feature any combination namely gets the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material except specifying, equal commercially available getting.
Positive progressive effect of the present invention is: Cheddar of the present invention can be brought into play the comprehensive function of cheese and probio simultaneously, probio can breed in cheese well, keeps 〉=1 * 10 at shelf-life general 3 years Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III viable bacteria number average
8Cfu/g, and the normal local flavor of cheese and quality form and can access good maintenance uses this Cheddar can improve micro-ecological environment, norcholesterol, reducing blood lipid, fat-reducing, adhesion intestinal epithelial cell function in the body, the effects such as preventable disease.
Description of drawings
Fig. 1 is Cheddar ST-III viable count situation of change figure in 8 ℃, 180 days maturations of the embodiment of the invention 1 preparation.
The specific embodiment
Mode below by embodiment further specifies the present invention, but does not therefore limit the present invention among the described scope of embodiments.
Present embodiment device therefor: cheese vat (Denmark Armfield); Squeezer (Denmark Armfield); Vacuum packing machine (German WEBOMATIC).
Assay method among the following embodiment if no special instructions, is conventional method.Composition in the cheese product: the mensuration of moisture, fat and NaCl adopts the method for inspection of putting down in writing among the State Standard of the People's Republic of China GB5421-85, and protein measuring adopts GB5413.1-1997 Milk powder and formula foods for infant and young children method of protein to measure; The mensuration of ash content adopts the mensuration of record ash determination method among the GB/T5009.4-2003, and the mensuration of Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III viable count adopts standard GB/T 4789.2-2010 record method to measure.
Embodiment 1 contains the preparation of probio Cheddar
The used batching of present embodiment: fresh cow milk 1000kg, Juice cider, pear juice and asparagus juice 1kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
11Cfu/g) bacterial classification 0.0lkg, leavening R-704,100U (Ke Hansen Co., Ltd) 0.03kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (calf stomach renin Fromase 750XLG, Ke Hansen Co., Ltd) 30g (1: 33000), salt 1.5kg.
Preparation process: with fresh cow milk, remove by filter impurity → interpolation Juice, stir → 63 ℃ of lower sterilization 30min → be cooled to 32 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placement 30min, be incubated agitation as appropriate → 39 ℃ of stirrings of intensification 30min → discharging whey → heap wine → salt adding and entered mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Raw milk: sweet milk (cow's milk, horse breast, sheep is newborn, camel is newborn) or recombined milk, above-mentioned recombined milk can be prepared with milk powder and demineralized water, adding 120kg milk powder in the 850kg demineralized water.
Add Juice: add Juice cider, pear juice and asparagus juice 1kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 65 ℃ of lower sterilization 30min.Then be cooled to be cooled to 30 ℃.
Add leavening: add leavening and add in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirred 3 minutes, leave standstill about 30min, until milk acidity is 0.20%.Add CaCl
2, the CaCl with 0.02%
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.003%.Saline solution with 1.5% is made into 2% solution with renin, and 30 ℃ of lower insulations 25 minutes.Then join the Ruzhong, it is rear static to stir (3 minutes).
The formation of curdled milk: after adding renin, under 30 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and is residual and whey is transparent without the small pieces grumeleuse if the crack is neat when upwards lifting, and namely can cut.
Cutting: select steel wire sword spacing 0.8cm, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: (measure the acidity of whey this moment) after the grumeleuse cutting and leave standstill 5min, then begin to stir gently.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 strictly be controlled, and 1 ℃ ratio is warmed to 36 ℃ to heat up in 5 minutes.When temperature reaches 36 ℃ stopped heating and keep this moment temperature.In whole temperature-rise period, should ceaselessly stir, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive.
Discharging whey: the later stage of leaving standstill, whey acidity reaches 0.20%, clot retracts is to original half (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 again disperseing, 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: 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%.
Chopping, salt adding: after accumulation is finished, cheese is cut into 1.5cm
3-2.0cm
3About blockage after salt adding.Addition is 1.2 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, the cheesy masses after the salt adding squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out thus whey.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out first prepressing, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of said method preparation Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count, as shown in Figure 1, the Cheddar that contains probio in 8 ℃, 180 days maturations ST-III viable bacteria number average＞10
8Cfu/g.
Embodiment 2 contains the preparation of probio Cheddar
The used batching of present embodiment: cow's milk recombined milk 1000kg, cider 2kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
8Cfu/g) bacterial classification 0.01kg, leavening R707,100U (Ke Hansen Co., Ltd) 0.01kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 30g (1: 33000), salt 1kg.
Preparation process: with the cow's milk recombined milk, remove by filter impurity → interpolation Juice, stir → 60 ℃ of lower sterilization 35min → be cooled to 30 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placement 30min, be incubated agitation as appropriate → be warming up to 36 ℃ → discharging whey → heap wine → salt adding with 1 ℃/5min speed and entered mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Raw milk: the cow's milk recombined milk, recombined milk can with milk powder and demineralized water preparation, add 120kg milk powder in the 880kg demineralized water.
Add Juice: add Juice cider 2kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 60 ℃ of lower sterilization 35min.Then be cooled to be cooled to 30 ℃.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, until milk acidity is 0.20%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.03 ‰.Saline solution with 2wt% is made into 2% solution with renin, and 28 ℃ of lower insulations 25 minutes.Then join the Ruzhong, it is rear static to stir (3 minutes).
The formation of curdled milk: after adding renin, under 30 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and is residual and whey is transparent without the small pieces grumeleuse if the crack is neat when upwards lifting, and namely can cut.
Cutting: select steel wire sword spacing 0.8cm, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: (measure the acidity of whey this moment) after the grumeleuse cutting and place 30min, then begin to stir gently.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 strictly be controlled, and 1 ℃ ratio is warmed to 36 ℃ to heat up in 5 minutes.When temperature reaches 36 ℃ stopped heating and keep this moment temperature.In whole temperature-rise period, should ceaselessly stir, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive.
Discharging whey: the later stage of leaving standstill, when whey acidity reaches 0.20%, clot retracts is to original half (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 again disperseing, 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: 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%.
Chopping, salt adding: after accumulation is finished, cheese is cut into 1.5cm
3-2.0cm
3About blockage after salt adding.Addition is 1 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, the cheesy masses after the salt adding squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out thus whey.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out first prepressing, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of said method preparation Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Embodiment 3 contains the preparation of probio Cheddar
The used batching of present embodiment: horse breast skimmed milk 1000kg, pear juice 1kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
11Cfu/g) bacterial classification 0.02kg, leavening R-704,100U (Ke Hansen Co., Ltd) 0.03kg, CaCl
20.3kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 10g (1: 33000), salt 2kg.
Preparation process: with horse breast skimmed milk, remove by filter impurity → interpolations Juice, stir → 65 ℃ of lower sterilization 25min → be cooled to 35 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placement 20min, be incubated agitation as appropriate → be warming up to 36 ℃ → discharging whey → heap wine → salt adding with 1 ℃/8min speed and entered mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Add Juice: add Juice pear juice 1kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 65 ℃ of lower sterilization 25min.Then be cooled to be cooled to 35 ℃.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, until milk acidity is 0.22%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.01 ‰.Saline solution with 1% is made into 2% solution with renin, and 32 ℃ of lower insulations 25 minutes.Then join the Ruzhong, it is rear static to stir (3 minutes).
The formation of curdled milk: after adding renin, under 32 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and is residual and whey is transparent without the small pieces grumeleuse if the crack is neat when upwards lifting, and namely can cut.
Cutting: select steel wire sword spacing 1.2cm, granular curd is cut into 1.2cm
3Blockage.
Heat up and stir: (measure the acidity of whey this moment) after the grumeleuse cutting and place 20min, then begin to stir gently.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 strictly be controlled, and 1 ℃ ratio is warmed to 36 ℃ to heat up in 8 minutes.When temperature reaches 36 ℃ stopped heating and keep this moment temperature.In whole temperature-rise period, should ceaselessly stir, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive.
Discharging whey: the later stage of leaving standstill, when whey acidity reaches 0.22%, clot retracts is to original half (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 again disperseing, 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: 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%.
Chopping, salt adding: after accumulation is finished, cheese is cut into 1.5cm
3-2.0cm
3About blockage after salt adding.Addition is 2 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, the cheesy masses after the salt adding squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out thus whey.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out first prepressing, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of said method preparation Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Embodiment 4 contains the preparation of probio Cheddar
The used batching of present embodiment: sweet milk sheep breast 1000kg, asparagus juice 0.01kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (8 * 10
8Cfu/g) bacterial classification 0.015kg, leavening trade name LL-50,100U (DSM N. V.) 0.02kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 50g (1: 33000), salt 1.5kg.
Preparation process: with sweet milk sheep breast, remove by filter impurity → interpolations Juice, stir → 63 ℃ of lower sterilization 30min → be cooled to 32 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placement 20min, be incubated agitation as appropriate → intensification and be warming up to 38 ℃ → discharging whey → heap wine → salt adding with 1 ℃/5min speed and entered mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Add Juice: add Juice asparagus juice 0.01kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 63 ℃ of lower sterilization 30min.Then be cooled to be cooled to 32 ℃.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, until milk acidity is 0.21%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.05 ‰.Saline solution with 1.5% is made into 2% solution with renin, and 30 ℃ of lower insulations 25 minutes.Then join the Ruzhong, it is rear static to stir (3 minutes).
The formation of curdled milk: after adding renin, under 31 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and is residual and whey is transparent without the small pieces grumeleuse if the crack is neat when upwards lifting, and namely can cut.
Cutting: select steel wire sword spacing 1.0cm, granular curd is cut into 1.0cm
3Blockage.
Heat up and stir: (measure the acidity of whey this moment) after the grumeleuse cutting and place 20min, then begin to stir gently.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 strictly be controlled, and is warming up to 38 ℃ with 1 ℃/5min speed.When temperature reaches 36 ℃ stopped heating and keep this moment temperature.In whole temperature-rise period, should ceaselessly stir, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive.
Discharging whey: the later stage of leaving standstill, when whey acidity reaches 0.21%, clot retracts is to original half (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 again disperseing, 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: 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%.
Chopping, salt adding: after accumulation is finished, cheese is cut into 1.5cm
3-2.0cm
3About blockage after salt adding.Addition is 1.5 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, the cheesy masses after the salt adding squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out thus whey.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out first prepressing, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of said method preparation Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Embodiment 5 contains the preparation of probio Cheddar
The used batching of present embodiment: hunchbacked newborn recombined milk 1000kg, pear juice and asparagus juice 5kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10
11Cfu/g) bacterial classification 0.02kg, leavening R-704,100U (Ke Hansen Co., Ltd) 0.03kg, CaCl
20.2kg pigment peace is received appropriate (Ke Hansen Co., Ltd) 40mL, renin (renin Fromase 750XLG, Ke Hansen Co., Ltd) 40g (1: 33000), salt 1.2kg.
Preparation process: with the newborn recombined milk of camel, remove by filter impurity → interpolation Juice, stir → 63 ℃ of lower sterilization 30min → be cooled to 32 ℃ → access Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and leavening → interpolation CaCl
2→ add pigment → interpolations renin → cutting → placement 30min, be incubated agitation as appropriate → be warming up to 38 ℃ → discharging whey → heap wine → salt adding with 1 ℃/8min speed and entered mould → squeezing (7bar, 17h) → vacuum packaging → maturation six months.
Raw milk: hunchbacked newborn recombined milk, recombined milk can with milk powder and demineralized water preparation, add 150kg milk powder in the 850kg demineralized water.
Add Juice: add Juice pear juice and asparagus juice 5kg, stir.Sterilization cooling: the raw milk of having added Juice is carried out cold sterilization, 63 ℃ of lower sterilization 30min.Then be cooled to be cooled to 32 ℃.
Add leavening: leavening adds in the cow's milk with Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III leavening, and fully stirs 3 minutes, about standing for fermentation 30min, until milk acidity is 0.20%.Add CaCl
2, with CaCl
2Be diluted to 10% solution, slowly add in the cow's milk, and fully mix.
Described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain working stock culture.
Add renin: in the production of cheese, adding renin formation curdled milk is an important process procedure.The addition of renin is 0.04 ‰.Saline solution with 1.5% is made into 2% solution with renin, and 28 ℃ of lower insulations 25 minutes.Then join the Ruzhong, it is rear static to stir (3 minutes).
The formation of curdled milk: after adding renin, under 30 ℃ of conditions, leave standstill about 40 minutes, can make curdling solid.The detection of curd strength is with forefinger or the oblique insertion grumeleuse of pocket knife 3cm, and is residual and whey is transparent without the small pieces grumeleuse if the crack is neat when upwards lifting, and namely can cut.
Cutting: select steel wire sword spacing 0.8cm, granular curd is cut into 0.8cm
3Blockage.
Heat up and stir: (measure the acidity of whey this moment) after the grumeleuse cutting and place 30min, then begin to stir gently.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 strictly be controlled, and 1 ℃ ratio is warmed to 38 ℃ to heat up in 8 minutes.When temperature reaches 36 ℃ stopped heating and keep this moment temperature.In whole temperature-rise period, should ceaselessly stir, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive.
Discharging whey: the later stage of leaving standstill, when whey acidity reaches 0.20%, clot retracts is to original half (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 again disperseing, 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: 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%.
Chopping, salt adding: after accumulation is finished, cheese is cut into 1.5cm
3-2.0cm
3About blockage after salt adding.Addition is 1.2 ‰, adopts dried salt method, and required salt is spread on the cheese, stirs, and salt is thoroughly dissolved.
Dress mould, squeezing: will shred, the cheesy masses after the salt adding squeezing of finalizing the design in the chessel of packing into.Be provided with aperture around the chessel, ooze out thus whey.After in the chessel of liner lining net, filling cheesy masses, be placed on and squeeze typing on the squeezer.Carry out first prepressing, pressure is 5bar, and the time is 2 hours, takes off shaping behind the prepressing, then with the formal squeezing of the pressure of 7bar 16 hours.
Vacuum-packed: as the good cheese of squeezing to be put in the vacuum bag to vacuumize with vacuum packing machine pack.
Ripe: at 15 ℃, 85% time storage of relative temperature 6 months.
The index of the moisture of the product that present embodiment makes, fat, protein, ash content and NaCl all meets among State Standard of the People's Republic of China GB5421-85, GB5413.1-1997 and the GB/T5009.4-2003.
The Cheddar that contains probio-Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III of said method preparation Lactobacillus plantarum ST-III during storage (maturation) keeps higher viable count (＞10
8Cfu/g).
Claims (14)
1. preparation method who contains the Cheddar of probio, it is characterized in that: it comprises the steps: that (1) evenly mix the raw milk after the removal of impurities with Juice, afterwards in 60 ℃ of-65 ℃ of lower sterilization 25min-35min, be cooled to 30 ℃-35 ℃, the afterwards per 1000 weight portions access of raw milk contains Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture 0.01-0.02 weight portion, and leavening, mix after fermentation, add again afterwards rennet curdling;
(2) step (1) gained curd cutting is become grumeleuse, place, be warming up to 36 ℃-38 ℃ with 1 ℃/5min-8min speed, be retained to whey acidity 0.20%-0.22% in this temperature, discharging whey is piled up the stripping and slicing salt adding, fill afterwards mould, vacuum packaging, ripe getting final product.
2. preparation method as claimed in claim 1, it is characterized in that: described raw milk is one or more in rich milk, skimmed milk and the recombined milk; The kind of described raw milk is one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong; Described Juice is one or more in cider, pear juice and the asparagus juice, and the consumption of described Juice is 0.01 ‰-5 ‰, and permillage is the quality permillage that Juice accounts for the raw milk total amount.
3. preparation method as claimed in claim 2, it is characterized in that: the consumption of described Juice is 1 ‰-2 ‰, permillage is the quality permillage that Juice accounts for the raw milk total amount.
4. preparation method as claimed in claim 1, it is characterized in that: described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is made by following method: with frozen Lactobacillus plantarum ST-III bacterial strain, inoculum concentration with 1% is transferred in the 10wt% reduction skimmed milk of sterilization 32 ℃-37 ℃ and cultivates 24h-36h, and then take sterilization 10wt% reduction skimmed milk as culture medium goes down to posterity twice by 1% inoculum concentration, namely obtain viable count 〉=2 * 10
8The cfu/g working stock culture.
5. preparation method as claimed in claim 4, it is characterized in that: the viable count of described Lactobacillus plantarum ST-III (Lactobacillus plantarum ST-III) working stock culture is 2 * 10
11Cfu/g.
6. preparation method as claimed in claim 1, it is characterized in that: described leavening is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); The consumption of described leavening is the per 1000 weight portions access of raw milk 0.01-0.03 weight portion leavening.
7. preparation method as claimed in claim 6, it is characterized in that: described leavening is the leavening of the trade name R-704 of Hansen Corp. of section leavening, the trade name R707 of Hansen Corp. of section or the leavening of the trade name LL-50 of DSM N. V..
8. preparation method as claimed in claim 1, it is characterized in that: the described terminal point acidity that mixes after fermentation is 0.20%-0.22%; Described renin consumption is 0.01 ‰-0.05 ‰, and permillage is the quality permillage that renin accounts for the raw milk total amount; Described renin is renin Fromase750XLG.
9. preparation method as claimed in claim 1 is characterized in that: add the fashionable CaCl that also adds at described renin
2Described CaCl
2Consumption be 0.02%-0.03%, percentage is CaCl
2Account for the mass percent of raw milk total amount; The condition of described adding rennet curdling is 30 ℃-32 ℃ and leaves standstill 40min; Described curd cutting cuts into piece for the steel wire cutter take the sword spacing as 8mm-12mm with granular curd; The time of described placement is 20min-30min.
10. preparation method as claimed in claim 1, it is characterized in that: the described preparation that contains the Cheddar of probio also adds pigment and/or rare cream, adds before renin adds; Described pigment is that the At is appropriate; Wherein, described At is appropriate appropriate by adding the 4mL At in every 1000kg raw milk.
11. preparation method as claimed in claim 1 is characterized in that: described accumulation is piled up for upset, and upset in 15 minutes is piled up once, overturns 7 times, finish in 2 hours, to whey acidity be 0.65%; The salt of described stripping and slicing salt adding is edible salt, and consumption is 1 ‰-2 ‰, and permillage is the quality permillage that edible salt accounts for the raw milk total amount; Described maturation condition is 15 ℃, 85% time storage of relative temperature 6 months.
12. preparation method as claimed in claim 11 is characterized in that: the consumption of described edible salt is 1.2 ‰, and permillage is the quality permillage that edible salt accounts for the raw milk total amount.
13. the Cheddar that contains probio that makes such as each described preparation method who contains the Cheddar of probio of claim 1～12.
14. the Cheddar that contains probio as claimed in claim 13 is characterized in that: Lactobacillus plantarum ST-III viable count is 〉=1 * 10 in the described Cheddar that contains probio
8Cfu/g.
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| CN103602611B (en) * | 2013-10-28 | 2015-04-15 | 江南大学 | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese |
| CN103609716A (en) * | 2013-11-20 | 2014-03-05 | 山东伊怡乳业有限公司 | Preparation method of blackberry nutrition enriched fresh goat cheese |
| CN103636806B (en) * | 2013-12-30 | 2015-06-17 | 东北农业大学 | Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese |
| CN104560830A (en) * | 2015-01-14 | 2015-04-29 | 东北农业大学 | Lactococcus lactis sub-specie lactis strain capable of producing high-yield lactic acid and application thereof |
| CN105053202B (en) * | 2015-09-01 | 2018-10-16 | 扬州大学 | A kind of high-quality fermented camel milk preparation method with auxiliary hyperglycemic function |
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
| CN107646982B (en) * | 2017-07-31 | 2021-04-30 | 石家庄君乐宝乳业有限公司 | Pickled pepper milk food |
| CN107581265B (en) * | 2017-10-13 | 2021-05-04 | 东北农业大学 | Low-fat cheddar cheese with high cholesterol-reducing activity and preparation method thereof |
| CN110169458B (en) * | 2019-04-24 | 2022-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheddar cheese and preparation process thereof |
| CN115868548B (en) * | 2021-09-28 | 2023-12-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Super-hard cheese capable of being stored at normal temperature and preparation method thereof |
| CN115669738A (en) * | 2022-04-19 | 2023-02-03 | 奶酪博士(上海)科技有限公司 | Sweet cheese and preparation method thereof |
| CN115868549A (en) * | 2022-12-28 | 2023-03-31 | 光明乳业股份有限公司 | Probiotic fresh cheese and preparation method thereof |
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| CN1207382C (en) * | 2003-04-11 | 2005-06-22 | 上海光明乳业股份有限公司 | Lactob.plantarum ST-III strain and application in regulating blood fat |
| CN100422309C (en) * | 2004-09-29 | 2008-10-01 | 光明乳业股份有限公司 | Use of plant lactobacillus ST-III in fat-reduction |
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