CN103181415B - 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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- CN103181415B CN103181415B CN201310089901.8A CN201310089901A CN103181415B CN 103181415 B CN103181415 B CN 103181415B CN 201310089901 A CN201310089901 A CN 201310089901A CN 103181415 B CN103181415 B CN 103181415B
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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 microbial fermentation technology field.
Background technology
The buffalo owning amount position in Guangxi ranks first in the country, and due to the disparate development of dairy industry in China, Guangxi still belongs to and lacks milk area, and therefore in developing organic agriculture in Guangxi milk industry, particularly the processing of the dairy products of buffalo milk has important economic implications and social effect.The feature of buffalo milk is that milk is of fine quality, and mouthfeel is mellow, nutritious, and the content of its butter oil, protein and dry is 7.5%, 5% and 18% left and right, 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 buffalo milk, iron, calcium content are also far above black-and-white flower milk.Cheese is milk through concentrated, the dairy produce that fermentation forms, and it has got rid of moisture a large amount of in milk substantially, has retained the wherein high elite part of nutritive value, is described as " gold " in dairy products.Although current also useful enzyme fermentation technique is prepared the report of cheese, but the kind of enzyme varies, different types of enzyme fermentation, the final products that obtain are also not identical, can make a big difference, these differences comprise technique, mouthfeel, taste, cost, component content etc.Microbial fermentation technology is the major technique that is applied to food service industry, especially in 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 technology disclosure that buffalo milk deep processing is relevant.
Summary of the invention
Object of the present invention is just to provide the method that one-step fermentation is produced buffalo cheese.Utilize probio to adopt one-step method biofermentation, can be efficient, fast, easily buffalo milk is carried out to working up curd, fill up the market vacancy of buffalo cheese, overcome traditional cheese and prepare existing deficiency.
Foregoing invention object, 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 in conventional medium and carry out actication of culture after thawing, soak time 18-30 hour, obtains respectively three kinds of activation bacterium liquid standby;
(2) get respectively above-mentioned three kinds of activation bacterium liquid increasing containing carrying out the successively bacterial classification quantity of 2-5 time with the ratio of 1:10-20 in the fluid nutrient medium of 5% buffalo milk in sterilizing, under 28-36 ℃ of environment, cultivate as work seed strain liquid, obtain three kinds of work seed strain liquids standby;
(3) get above-mentioned three kinds of work seed strain liquids, with the volume ratio of 1-4:6-12:6-10, above-mentioned work seed strain liquid is mixed with to hybrid working seed strain liquid, make the quantity of beneficial bacterium in hybrid working seed strain liquid reach hundred million/milliliter of 1-2;
(4) by every 100 kilograms of pasteurized milks, add cultured hybrid working seed strain liquid 5000-
The consumption of 7000 grams, mixes both standby;
(5) get above-mentioned mixed liquor sterile filling, 34--36 ℃ of ferment at constant temperature 4-5 hour, obtains solid-state new type water milk junket.
Described Lactobacillus casei
lactobacillus casei sp., lactobacillus fermenti
lactobacillus fermentum,her Sa yeast
issatchenkia orientalisripe 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, develop microorganism one-step fermentation and completely without maturing process, need only within several hours, just ferment and form, products obtained therefrom color and luster is pure white, mouthfeel sweet-smelling. after testing, in buffalo cheese, protein content is 19.4%, dairy fat content is 24%.Production technology of the present invention is simple, and steady quality, without bitter taste and other peculiar smell.Do not add anticorrisive agent, probio itself has the effect that suppresses varied bacteria growing, prevents that cheese is corrupt.The cheese of preparing by the inventive method can be preserved more than 1 year under 4-8 ℃ of condition.In the present invention, probio used can increase the immunity of human body.Fermentation condition of the present invention is gentle, and cost is very low, 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 5ml bacterial classification cryopreservation tube, lactobacillus fermenti and Yi Sa yeast, is inoculated in respectively in the conventional medium of 10 milliliters and carries out actication of culture after at room temperature thawing, and soak time 24 hours, obtains three kinds of activation bacterium liquid;
(2) get respectively above-mentioned three kinds of activation bacterium liquid in sterilizing containing carry out the successively bacterial classification quantity amplification of 3 times in the fluid nutrient medium of 5% buffalo milk with the ratio of 1:10, under 28-36 ℃ of environment, cultivate as work seed strain liquid, obtained respectively three kinds of work seed strain liquids;
(3) volume ratio with 1:6:6 is mixed with hybrid working seed strain liquid by above-mentioned three kinds of work seed strain liquids, makes the quantity of beneficial bacterium in hybrid working seed strain liquid reach 1.5 hundred million/milliliter;
(4) cultured hybrid working seed strain liquid is added to the consumption of 6000 grams by every 100 kilograms of pasteurized milks, both are mixed, stir and obtain mixed liquor;
(5) above-mentioned mixed liquor sterile filling, 34-36 ℃ of ferment at constant temperature 4-5 hour, obtains solid-state new type water milk junket.
Embodiment 2
(1) getting specification is the frozen Lactobacillus casei of 5ml bacterial classification cryopreservation tube, lactobacillus fermenti and Yi Sa yeast, is inoculated in respectively in the conventional medium of 10 milliliters and carries out actication of culture after thawing, and soak time 30 hours, obtains respectively three kinds of activation bacterium liquid;
(2) get respectively above-mentioned three kinds of activation bacterium liquid in sterilizing containing carry out the successively bacterial classification quantity amplification of 4 times in the fluid nutrient medium of 5% buffalo milk with the ratio of 1:20, under 28-36 ℃ of environment, cultivate as work seed strain liquid, obtained respectively three kinds of work seed strain liquids;
(3) volume ratio with 4:12:10 is mixed with hybrid working seed strain liquid by above-mentioned three kinds of work seed strain liquids, makes the quantity of beneficial bacterium in hybrid working seed strain liquid reach 200,000,000/milliliter;
(4) cultured hybrid working seed strain liquid is added to the amount of 7000 grams by every 100 kilograms of pasteurized milks, both are mixed, stir and obtain mixed liquor;
(5) above-mentioned mixed liquor sterile filling, 34--36 ℃ of ferment at constant temperature 4-5 hour, obtains solid-state new type water milk junket.
Embodiment 3
(1) getting specification is the frozen Lactobacillus casei of 5ml bacterial classification cryopreservation tube, lactobacillus fermenti and Yi Sa yeast, is inoculated in respectively in the conventional medium of 10 milliliters and carries out actication of culture after thawing, and soak time 30 hours, obtains respectively three kinds of activation bacterium liquid;
(2) get respectively above-mentioned three kinds of activation bacterium liquid in sterilizing containing carry out the successively bacterial classification quantity amplification of 5 times in the fluid nutrient medium of 5% buffalo milk with the ratio of 1:15, under 28-36 ℃ of environment, cultivate as work seed strain liquid, obtained respectively three kinds of work seed strain liquids;
(3) volume ratio with 2:10:8 is mixed with hybrid working seed strain liquid by above-mentioned work seed strain liquid, makes the quantity of beneficial bacterium in hybrid working seed strain liquid reach 100,000,000/milliliter;
(4) cultured hybrid working seed strain liquid is added to the amount of 5000 grams by every 100 kilograms of pasteurized milks, both are mixed, stir and obtain mixed liquor;
(5) above-mentioned mixed liquor sterile filling, 34--36 ℃ of ferment at constant temperature 4-5 hour, obtains solid-state new type water milk junket.
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 in conventional medium and carry out actication of culture after thawing, soak time 18-30 hour, obtains respectively three kinds of activation bacterium liquid standby;
(2) get respectively above-mentioned three kinds of activation bacterium liquid increasing containing carrying out the successively bacterial classification quantity of 2-5 time with the ratio of 1:10-20 in the fluid nutrient medium of 5% buffalo milk in sterilizing, under 28-36 ℃ of environment, cultivate as work seed strain liquid, obtain three kinds of work seed strain liquids standby;
(3) get above-mentioned three kinds of work seed strain liquids, with the volume ratio of 1-4:6-12:6-10, above-mentioned work seed strain liquid is mixed with to hybrid working seed strain liquid, make the quantity of beneficial bacterium in hybrid working seed strain liquid reach hundred million/milliliter of 1-2;
(4) by every 100 kilograms of pasteurized milks, add cultured hybrid working seed strain liquid 5000-
The consumption of 7000 grams, mixes both standby;
(5) get above-mentioned mixed liquor sterile filling, 34--36 ℃ of ferment at constant temperature 4-5 hour, obtains solid-state new type water milk junket.
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| Application Number | Priority Date | Filing Date | Title |
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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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| CN103749719A (en) * | 2014-02-14 | 2014-04-30 | 艾兴文 | Fresh flower buffalo cheese and preparation method thereof |
| 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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| CN101715836A (en) * | 2009-11-19 | 2010-06-02 | 天津科技大学 | Fresh and soft cheese and preparation method thereof |
| CN101971886B (en) * | 2010-09-25 | 2012-07-25 | 艾习寿 | Flavor dried buffalo cheese and making method thereof |
| CN102106570B (en) * | 2011-01-19 | 2012-10-03 | 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 |
| CN102286397B (en) * | 2011-06-03 | 2013-06-12 | 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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