CN103181415A - One-step method for producing buffalo cheese using fermentation - Google Patents
One-step method for producing buffalo cheese using fermentation Download PDFInfo
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- CN103181415A CN103181415A CN2013100899018A CN201310089901A CN103181415A CN 103181415 A CN103181415 A CN 103181415A CN 2013100899018 A CN2013100899018 A CN 2013100899018A CN 201310089901 A CN201310089901 A CN 201310089901A CN 103181415 A CN103181415 A CN 103181415A
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Abstract
The invention discloses a one-step method for producing buffalo cheese using fermentation. The method comprises the following steps: adopting lactobacillus casei, lactobacillus fermenti and issa yeast to perform strain activation, then taking activated strain liquid to increase the strain number to three kinds of working seed strain liquid in a successive manner in liquid medium of milk with the water content of 5%; preparing mixed working seed strain liquid from working seed strain liquid; adding sterilized milk into the cultivated mixed working seed strain liquid at a mass ratio of 1, 000 kg to 5, 000-7, 000 g; uniformly mixing the two components; performing sterile filling; and fermenting for 4-5 hours at the constant temperature of 34-36 DEG C to obtain novel solid buffalo cheese. According to the invention, unique fermentation technology is adopted, so that the nutrition absorption rate of the product can reach 96-98%; probiotics used in the invention can increase human immunity; the fermentation condition is mild, the production cost is low and the operation is facilitated; and the unique buffalo cheese is full of nutriments, so that the popularization potential is very great.
Description
Technical field
What the present invention relates to is the method that one-step fermentation is produced buffalo cheese, belongs to the microbial fermentation technology field.
Background technology
It is the first that the buffalo owning amount in Guangxi occupies the whole nation, and because the disparate development of China's milk industry, Guangxi still belongs to and lacks the milk area, and therefore in Guangxi development milk industry, particularly the processing of the dairy products of buffalo milk has important economic implications and social effect.The characteristics of buffalo milk are that milk is of fine quality, and mouthfeel is mellow, and is nutritious, and the content of its butter oil, protein and dry is about 7.5%, 5% and 18%, compares with Fresian, is respectively 2 times, 1.6 times and 1.5 times of black-and-white flower milk.Be most appropriate to upgrowth and development of children and anti-ageing, the zinc in the buffalo milk, iron, calcium content are also far above black-and-white flower milk.Cheese is milk through concentrating, the dairy produce that fermentation forms, and it has got rid of moisture a large amount of in the milk basically, has kept the wherein high elite part of nutritive value, is described as " gold " in the dairy products.Though present also useful enzyme fermentation technology prepares the report of cheese, but the kind of enzyme varies, and different types of enzyme fermentation, the final products that obtain also are inequality, have very big difference, these differences comprise technology, mouthfeel, taste, cost, component content etc.Microbial fermentation technology is the major technique that is applied to food service industry, especially in the dairy produce preparation, microbial fermentation technology has wide wide development space and technological progress space, utilize unique fermentation technique to prepare cheese, particularly prepare buffalo milk cheese, be a much progress of buffalo milk deep processing and utilization, through retrieval, and find no the relevant technology disclosure of buffalo milk deep processing.
Summary of the invention
Purpose of the present invention just provides the method that one-step fermentation is produced buffalo cheese.Utilize probio to adopt the one-step method biofermentation, can be efficient, fast, easily buffalo milk is carried out working up curd, fill up the market vacancy of buffalo cheese, overcome the existing deficiency of traditional cheese preparation.
The foregoing invention purpose is achieved through the following technical solutions, and one-step fermentation is produced the method for buffalo cheese, and key step is:
(1) get commercially available Lactobacillus casei, lactobacillus fermenti and Yi Sa yeast, be inoculated in respectively after thawing and carry out actication of culture in the conventional culture medium, soak time 18-30 hour, it was standby to obtain three kinds of activation bacterium liquid respectively;
(2) getting above-mentioned three kinds of activation bacterium liquid respectively carries out 2-5 time the quantity of bacterial classification one by one with the ratio of 1:10-20 and increases in the fluid nutrient medium that contains 5% buffalo milk of sterilization, cultivating under 28-36 ℃ of environment is work seed strain liquid, and it is standby to obtain three kinds of work seed strain liquids;
(3) get above-mentioned three kinds of work seed strain liquids and with the volume ratio of 1-4:6-12:6-10 above-mentioned work seed strain liquid is mixed with hybrid working seed strain liquid, make the quantity of beneficial bacterium in the hybrid working seed strain liquid reach hundred million/milliliter of 1-2;
(4) add cultured hybrid working seed strain liquid 5000-by per 100 kilograms of pasteurized milks
The consumption of 7000 grams mixes both standby;
(5) get above-mentioned mixed liquor sterile filling, 34--36 ℃ ferment at constant temperature 4-5 hour, namely obtain solid-state novel buffalo cheese.
Described Lactobacillus casei
Lactobacillus casei sp., lactobacillus fermenti
Lactobacillus fermentum,Her Sa yeast
Issatchenkia orientalisBe ripe commodity bacterial classification, existing merchandise sales.
Take the present invention of above-mentioned measure, the hybrid working seed strain liquid of preparation has special curdled milk effect, improves cheese taste and outward appearance, and can improve the bioavilability of milk in human body.Unique zymotechnique that the present invention takes makes the absorptivity of its nutrition reach 96%-98%.Consider Chinese taste and eating habit, development and use microorganism one-step fermentation and fully without maturing process need only just ferment and forms in several hours, and the products obtained therefrom color and luster is pure white, the mouthfeel sweet-smelling. after testing, protein content is 19.4% in the buffalo cheese, dairy fat content is 24%.Production technology of the present invention is simple, steady quality, no bitter taste and other peculiar smell.Do not add anticorrisive agent, probio itself has the effect that suppresses varied bacteria growing, prevents the cheese corruption.Cheese with the inventive method preparation can be preserved more than 1 year under 4-8 ℃ of condition.Used probio can increase the immunity of human body among the present invention.Fermentation condition gentleness of the present invention, cost is very low, and is easy and simple to handle, and characteristic buffalo cheese is nutritious, and dissemination is very big.
The specific embodiment
Embodiment 1
(1) getting specification is the frozen Lactobacillus casei of the frozen pipe of 5ml bacterial classification, lactobacillus fermenti and Yi Sa yeast, is inoculated in respectively after at room temperature thawing in 10 milliliters the conventional culture medium to carry out actication of culture, and soak time 24 hours obtains three kinds of activation bacterium liquid;
(2) get above-mentioned three kinds of activation bacterium liquid respectively and in the fluid nutrient medium that contains 5% buffalo milk of sterilization, carry out 3 times the quantity of bacterial classification one by one amplification with the ratio of 1:10, cultivating under 28-36 ℃ of environment is work seed strain liquid, has obtained three kinds of work seed strain liquids respectively;
(3) volume ratio with 1:6:6 is mixed with hybrid working seed strain liquid with above-mentioned three kinds of work seed strain liquids, makes the quantity of beneficial bacterium in the hybrid working seed strain liquid reach 1.5 hundred million/milliliter;
(4) cultured hybrid working seed strain liquid is added 6000 consumptions that restrain by per 100 kilograms of pasteurized milks, both are mixed, stirring obtains mixed liquor;
(5) above-mentioned mixed liquor sterile filling, 34-36 ℃ ferment at constant temperature 4-5 hour, namely obtain solid-state novel buffalo cheese.
Embodiment 2
(1) getting specification is the frozen Lactobacillus casei of the frozen pipe of 5ml bacterial classification, lactobacillus fermenti and Yi Sa yeast, is inoculated in respectively after thawing in 10 milliliters the conventional culture medium to carry out actication of culture, and soak time 30 hours obtains three kinds of activation bacterium liquid respectively;
(2) get above-mentioned three kinds of activation bacterium liquid respectively and in the fluid nutrient medium that contains 5% buffalo milk of sterilization, carry out 4 times the quantity of bacterial classification one by one amplification with the ratio of 1:20, cultivating under 28-36 ℃ of environment is work seed strain liquid, has obtained three kinds of work seed strain liquids respectively;
(3) volume ratio with 4:12:10 is mixed with hybrid working seed strain liquid with above-mentioned three kinds of work seed strain liquids, makes the quantity of beneficial bacterium in the hybrid working seed strain liquid reach 200,000,000/milliliter;
(4) cultured hybrid working seed strain liquid is added 7000 amounts that restrain by per 100 kilograms of pasteurized milks, both are mixed, stirring obtains mixed liquor;
(5) above-mentioned mixed liquor sterile filling, 34--36 ℃ ferment at constant temperature 4-5 hour, namely obtain solid-state novel buffalo cheese.
Embodiment 3
(1) getting specification is the frozen Lactobacillus casei of the frozen pipe of 5ml bacterial classification, lactobacillus fermenti and Yi Sa yeast, is inoculated in respectively after thawing in 10 milliliters the conventional culture medium to carry out actication of culture, and soak time 30 hours obtains three kinds of activation bacterium liquid respectively;
(2) get above-mentioned three kinds of activation bacterium liquid respectively and in the fluid nutrient medium that contains 5% buffalo milk of sterilization, carry out 5 times the quantity of bacterial classification one by one amplification with the ratio of 1:15, cultivating under 28-36 ℃ of environment is work seed strain liquid, has obtained three kinds of work seed strain liquids respectively;
(3) volume ratio with 2:10:8 is mixed with hybrid working seed strain liquid with above-mentioned work seed strain liquid, makes the quantity of beneficial bacterium in the hybrid working seed strain liquid reach 100,000,000/milliliter;
(4) cultured hybrid working seed strain liquid is added 5000 amounts that restrain by per 100 kilograms of pasteurized milks, both are mixed, stirring obtains mixed liquor;
(5) above-mentioned mixed liquor sterile filling, 34--36 ℃ ferment at constant temperature 4-5 hour, namely obtain solid-state novel buffalo cheese.
Claims (1)
1. one-step fermentation is produced the method for buffalo cheese, it is characterized in that the key step of described method is:
(1) get commercially available Lactobacillus casei, lactobacillus fermenti and Yi Sa yeast, be inoculated in respectively after thawing and carry out actication of culture in the conventional culture medium, soak time 18-30 hour, it was standby to obtain three kinds of activation bacterium liquid respectively;
(2) getting above-mentioned three kinds of activation bacterium liquid respectively carries out 2-5 time the quantity of bacterial classification one by one with the ratio of 1:10-20 and increases in the fluid nutrient medium that contains 5% buffalo milk of sterilization, cultivating under 28-36 ℃ of environment is work seed strain liquid, and it is standby to obtain three kinds of work seed strain liquids;
(3) get above-mentioned three kinds of work seed strain liquids and with the volume ratio of 1-4:6-12:6-10 above-mentioned work seed strain liquid is mixed with hybrid working seed strain liquid, make the quantity of beneficial bacterium in the hybrid working seed strain liquid reach hundred million/milliliter of 1-2;
(4) add cultured hybrid working seed strain liquid 5000-by per 100 kilograms of pasteurized milks
The consumption of 7000 grams mixes both standby;
(5) get above-mentioned mixed liquor sterile filling, 34--36 ℃ ferment at constant temperature 4-5 hour, namely obtain solid-state novel buffalo cheese.
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| CN201310089901.8A CN103181415B (en) | 2013-03-20 | 2013-03-20 | One-step method for producing buffalo cheese using fermentation |
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| CN201310089901.8A CN103181415B (en) | 2013-03-20 | 2013-03-20 | One-step method for producing buffalo cheese using fermentation |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749719A (en) * | 2014-02-14 | 2014-04-30 | 艾兴文 | Fresh flower buffalo cheese and preparation method thereof |
| CN104585335A (en) * | 2014-06-26 | 2015-05-06 | 新疆农垦科学院 | Method for preparing tigernut soft cheese |
Citations (5)
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| CN101715836A (en) * | 2009-11-19 | 2010-06-02 | 天津科技大学 | Fresh and soft cheese and preparation method thereof |
| CN101971886A (en) * | 2010-09-25 | 2011-02-16 | 艾习寿 | Flavor dried buffalo cheese and making method thereof |
| CN102106570A (en) * | 2011-01-19 | 2011-06-29 | 广西农垦绿仙生物保健食品有限公司 | Method for breaking walls and removing fishy smell of spirulina |
| CN102286397A (en) * | 2011-06-03 | 2011-12-21 | 新疆医科大学 | Polymicrobic fermentation agent and polymicrobic fermentation milk product for preventing atherosclerosis and production method thereof |
| CN102793018A (en) * | 2012-08-30 | 2012-11-28 | 广西灵山百强水牛奶乳业有限公司 | Buffalo milk cheese and production method thereof |
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2013
- 2013-03-20 CN CN201310089901.8A patent/CN103181415B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715836A (en) * | 2009-11-19 | 2010-06-02 | 天津科技大学 | Fresh and soft cheese and preparation method thereof |
| CN101971886A (en) * | 2010-09-25 | 2011-02-16 | 艾习寿 | Flavor dried buffalo cheese and making method thereof |
| CN102106570A (en) * | 2011-01-19 | 2011-06-29 | 广西农垦绿仙生物保健食品有限公司 | Method for breaking walls and removing fishy smell of spirulina |
| CN102286397A (en) * | 2011-06-03 | 2011-12-21 | 新疆医科大学 | Polymicrobic fermentation agent and polymicrobic fermentation milk product for preventing atherosclerosis and production method thereof |
| CN102793018A (en) * | 2012-08-30 | 2012-11-28 | 广西灵山百强水牛奶乳业有限公司 | Buffalo milk cheese and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749719A (en) * | 2014-02-14 | 2014-04-30 | 艾兴文 | Fresh flower buffalo cheese and preparation method thereof |
| CN104585335A (en) * | 2014-06-26 | 2015-05-06 | 新疆农垦科学院 | Method for preparing tigernut soft cheese |
| CN104585335B (en) * | 2014-06-26 | 2017-05-10 | 新疆农垦科学院 | Method for preparing tigernut soft cheese |
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