CN105994663B - A kind of preparation method cut up to cheese - Google Patents
A kind of preparation method cut up to cheese Download PDFInfo
- Publication number
- CN105994663B CN105994663B CN201610403572.3A CN201610403572A CN105994663B CN 105994663 B CN105994663 B CN 105994663B CN 201610403572 A CN201610403572 A CN 201610403572A CN 105994663 B CN105994663 B CN 105994663B
- Authority
- CN
- China
- Prior art keywords
- cheese
- milk
- cut
- added
- whey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 50
- 239000008267 milk Substances 0.000 claims abstract description 50
- 210000004080 milk Anatomy 0.000 claims abstract description 50
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 36
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 36
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 36
- 239000005862 Whey Substances 0.000 claims abstract description 34
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 34
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 19
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 17
- 102100028255 Renin Human genes 0.000 claims abstract description 16
- 108090000783 Renin Proteins 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 15
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 230000035800 maturation Effects 0.000 claims abstract description 8
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract 2
- 235000020185 raw untreated milk Nutrition 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 24
- 230000001580 bacterial effect Effects 0.000 claims description 21
- 239000000654 additive Substances 0.000 claims description 16
- 230000000996 additive effect Effects 0.000 claims description 16
- 230000004913 activation Effects 0.000 claims description 15
- 230000007306 turnover Effects 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000005238 degreasing Methods 0.000 claims description 11
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 206010053567 Coagulopathies Diseases 0.000 claims description 6
- 230000035602 clotting Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 230000035876 healing Effects 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 108010002945 Acetoin dehydrogenase Proteins 0.000 claims description 2
- 108010084631 acetolactate decarboxylase Proteins 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 230000003834 intracellular effect Effects 0.000 claims description 2
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 claims description 2
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 230000003213 activating effect Effects 0.000 claims 1
- 230000007717 exclusion Effects 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 29
- 235000019634 flavors Nutrition 0.000 abstract description 29
- 239000000126 substance Substances 0.000 abstract description 15
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 238000005259 measurement Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000002054 inoculum Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 238000010792 warming Methods 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000017854 proteolysis Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- FAHUKNBUIVOJJR-UHFFFAOYSA-N 1-(4-fluorophenyl)-1,2,3,4-tetrahydropyrrolo[1,2-a]pyrazine Chemical compound C1=CC(F)=CC=C1C1C2=CC=CN2CCN1 FAHUKNBUIVOJJR-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- BDKZHNJTLHOSDW-UHFFFAOYSA-N [Na].CC(O)=O Chemical compound [Na].CC(O)=O BDKZHNJTLHOSDW-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000008351 acetate buffer Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 150000004985 diamines Chemical class 0.000 description 1
- RBNPZEHAODHBPZ-UHFFFAOYSA-M dihydroxyaluminium Chemical compound O.O.NCC(=O)O[Al] RBNPZEHAODHBPZ-UHFFFAOYSA-M 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 244000039328 opportunistic pathogen Species 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/072—Cheddar type or similar hard cheeses without eyes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/064—Salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/10—Cheese characterised by a specific form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a kind of cutting up to cheese and preparation method thereof with milk Flavor, belong to technical field of processing dairy products.The present invention is using lactogenesis as raw material, it is cooling after pasteurize, leavening is added, lactobacillus plantarum CGMCC No.12227 is added as adjunct culture, stirs evenly, standing to pH reduces by 0.2 or so, then addition renin carries out curdled milk, after the completion of curdled milk, carries out cutting curdled milk, heating stirring and excludes whey, heap makes, chopping with plus salt, squeezing molding, vacuum packaging, maturation etc. operate to get to cutting up to cheese.It cuts by provided by the present invention up to cheese, adding has the lactobacillus plantarum CGMCC No.12227 of biacetyl synthesis capability as adjunct culture, and while not influencing every physical and chemical index of cheese, smell and flavour are all improved.
Description
Technical field
The invention belongs to dairy product processing fields, and in particular to a kind of cutting up to the preparation side of cheese with milk Flavor
Method.
Background technique
Cutting up to cheese is the maximum cheese of world wide production, is a kind of hard cheese.Sulphur is presented in presently commercially available cut up to cheese more
The flavor characteristics such as taste, nut taste, tart flavour, and Jiang Lihong (Jiang Lihong, week grain husk Zhe, Hong Qing waits are commercially available old to cut up to cheese flavor
Feature and consumer's preference degree research [J] food industry science and technology, 2014 (23): 275-281) et al. research discovery China consumption
Person reaches the preference degree of cheese and is more likely to milk fragrance for cutting, and sulphur taste, bitter taste are significantly cut up to cheese not by China consumer
It welcomes.Therefore, improve to cut up to cheese flavor and be of great significance.
Correlative study discovery, lactobacillus can be used as adjunct culture and be added in cheese, to improve cheese flavor, and
Singh (Singh T, Drake M, Cadwallader K.Flavor of cheddar cheese:A chemical and
Sensory perspective [J] .Comprehensive Reviews in Food Science and Food Safety,
2003,2 (4): 166-189) et al. research point out that flavor substance biacetyl can assign cheese milk Flavor, but for being suitable for cutting
Research up to the high yield biacetyl adjunct culture of cheese is less.It is attached up to cheese therefore, it is necessary to screen cutting for high yield biacetyl
Leavening, exploitation milk it is highly seasoned cut will be more suitable for the consumer in China up to cheese.It adds which kind of lactic acid bacteria and how to answer
Be able to maintain that while normal fermentation improve flavor be a problem to be solved.
Summary of the invention
In view of the above-mentioned problems existing in the prior art, the present inventor is on the basis of summarizing the prior art, by a large amount of real
Research is tested, provide a kind of preparation method cut up to cheese has using lactobacillus plantarum CGMCC No.12227 as adjunct culture
Effect improves the flavor cut up to cheese.
The method up to cheese is cut in preparation of the present invention, is to cool down raw milk after pasteurize, addition leavening,
Adjunct culture stirs evenly, and standing to pH reduces by 0.2 or so, then adds renin and carries out curdled milk, after the completion of curdled milk,
It carries out cutting curdled milk, heating and excludes whey, heap wine, chopping and add salt, squeezing to form, vacuum packaging operation, cheese is placed in one
It is mature under fixed condition.
The leavening is to activate leavening bacterial strain in degreasing milk medium, is added according to the additive amount of 2% (v/v)
In raw milk after being added to sterilizing.
The adjunct culture is to be according to volume ratio by the lactobacillus plantarum CGMCC No.12227 bacterium solution after activation
2%-5% is added in raw milk, or the direct putting type working stock culture prepared using CGMCC No.12227 is according to 0.1%
Weight ratio be added in raw milk.
The direct putting type working stock culture is to adjust cell concentration to 10 after the lactobacillus plantarum that will be activated washs9cfu/mL
More than, then obtained after freeze-dried processing.
The above method specific steps are as follows:
(1) raw milk after pasteurize 30min, the pretreatment of raw milk: is cooled fast to 32 at 63 DEG C -68 DEG C
℃；
(2) addition of leavening: leavening bacterial strain 30 DEG C of activation 10- in sterilized 10% degreasing milk medium
12h is added in raw milk according to the additive amount of 2% (v/v), stirs evenly；
(3) addition of adjunct culture: lactobacillus plantarum CGMCC No.12227 is trained in sterilized 10% skimmed milk
30 DEG C of activation 10-12h in base are supported, is added in raw milk according to the additive amount of 2%-5% (v/v), stirs evenly, are stood to pH
Reduce by 0.2 or so；
(4) addition of renin: renin is added according to the additive amount of 0.001%-0.002% (wt/wt), stirring is equal
Even, curdled milk is for a period of time；
(5) curdled milk, heat temperature raising are cut and excludes whey: after the completion of curdled milk, can be cut, then slowly be stirred
It mixes, after being warming up to 39 DEG C, keeps the temperature 30min-45min, healing heel row removes whey；
(6) heap is made: the grumeleuse of formation being cut into 4-6 block, stands, every 15min turn-over and excludes whey, overturning is three times
Two clotting blocks are stacked afterwards, are stood, every 10min-15min turn-over simultaneously excludes whey.The acidity for measuring the whey excluded, works as acidity
When reaching 55.56 ° of T-66.67 ° of T, heap wine terminates；
(7) it shreds and adds salt: after cheesy masses are cut into little particle, using grumeleuse plus salt method, being added with the poidometer of cheese
Add the salt of 2.2%-2.7% and is stirred continuously；
(8) squeezing molding: cheese is put into mold, squeezes moulding 15-18h；
(9) vacuum packaging and maturation: cheese is taken out, is vacuum-packed, is placed under 4 DEG C of -10 DEG C of environment mature.
In one embodiment of the invention, leavening is RA 21LYO, comes from Shanghai D anisco；
In one embodiment of the invention, renin is MARZYME 150, comes from Shanghai D anisco；
The lactobacillus plantarum (Lactobacillus plantarum) that the present invention uses is eaten from the fermentation of Xinjiang of China
It screens and obtains in product, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms on March 21st, 2016
The heart, deposit number are CGMCC No.12227, and preservation address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, and the Chinese Academy of Sciences is micro-
Biological study institute.
Lactobacillus plantarum (Lactobacillus plantarum) the CGMCC No.12227 has characteristics that
(1) upgrowth situation is good under 2%-6% salinity；
(2) upgrowth situation is good under acid (pH 4.0~6.0) environment；
(3) the aqtocytolysis degree of bacterial strain is higher, is reaching 20.18 ± 0.14% for 24 hours；
(4) acid producing ability is not strong, and pH variation is 0.97 ± 0.01 after 18h；
(5) it is strong to produce biacetyl ability, reaches 10.69 ± 0.071mg/L for 24 hours；
(6) intracellular biacetyl capacity of decomposition is weak, and alpha -acetolactate decarboxylase is 0.23 ± 0.00 μm of ol 3-hydroxy-2-butanone
min-1·g-1, diacetyl reductase living is 0.10 ± 0.01 μm of ol NADHmin-1·g-1, it is 0.02 that 3-hydroxy-2-butanone, which restores enzyme activity,
±0.01μmol NADH·min-1·g-1。
The beneficial effects of the present invention are:
1, the present invention does not influence to cut up to milk by addition lactobacillus plantarum CGMCC No.12227 as adjunct culture
The normal preparation process of junket improves the flavor cut up to cheese, enhances finally while not influencing the physical and chemical index of cheese
The milk fragrance of product.In addition, the present invention also effectively raises protein water compared with the cheese group for not adding adjunct culture
The speed of solution, acceleration cut up to cheese maturation and form flavor.
2, the method for the present invention is safe and healthy: the lactobacillus plantarum CGMCC No.12227 applied in the present invention is to can be used for eating
The safe bacterial strain of product, method of the invention does not add other chemical substances, safe and healthy.
Detailed description of the invention
Fig. 1 shows the diacetyl contents cut up to cheese that the embodiment of the present invention 2 makes；
Fig. 2 indicates the smell subjective appreciation cut up to cheese that the embodiment of the present invention 2 makes；
Fig. 3 indicates the flavour subjective appreciation cut up to cheese that the embodiment of the present invention 2 makes；
Fig. 4 indicates 4.6 soluble nitrogen content of pH cut up to cheese that the embodiment of the present invention 2 makes；
Fig. 5 indicates 12% trichloroacetic acid-soluble nitrogen cut up to cheese that the embodiment of the present invention 2 makes；
Fig. 6 indicates the full texture parameter cut up to cheese that the embodiment of the present invention 2 makes.
Specific embodiment
It will be better understood that the present invention by following embodiments.
Embodiment 1: addition lactobacillus plantarum CGMCC No.12227's cuts up to cheese
1, the preparation of lactobacillus plantarum CGMCC No.12227 direct putting type working stock culture.
Lactobacillus plantarum CGMCC No.12227 is inoculated into the MRS fluid nutrient medium of sterilizing according to the inoculum concentration of 2% (v/v)
In, 18-24h is cultivated at 37 DEG C, reaches 10 to lactobacillus plantarum CGMCC No.12227 viable count8Cfu/mL or more,
Centrifugal treating at 4000rpm, 10min, 4 DEG C, and with the PBS buffer solution of pH7.0 rinse precipitating 2 times after, be added freeze drying protectant,
Cell concentration is adjusted to 109Cfu/mL, carries out vacuum freeze drying processing after mixing, freeze-drying gained is the plant cream bar
Bacterium CGMCC No.12227 direct putting type working stock culture.
2, the production of the No.12227 of CGMCC containing lactobacillus plantarum direct putting type working stock culture cut up to cheese
It is as follows to cut the production technology up to cheese: raw milk being cooled to 32 DEG C after pasteurize, addition leavening
It with lactobacillus plantarum CGMCC No.12227 direct putting type working stock culture, stirs evenly, standing to pH reduces by 0.2 or so, then
Rennet curdling is added for a period of time, after the completion of curdled milk, by curd cutting at fritter, after being warming up to 39 DEG C and keeping the temperature 45min
Whey is excluded, grumeleuse carries out heap wine, chopping again and operates with salt, squeezing molding, vacuum packaging is added, and cheese is placed in constant temperature and humidity culture
It is mature in case.Concrete operations are as follows: (1) pretreatment of raw milk
Standardization raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 65 DEG C；
(2) addition of leavening
Leavening bacterial strain 30 DEG C of activation 12h in sterilized 10% degreasing milk medium, according to adding for 2% (v/v)
Dosage is added in raw milk, stirs evenly；
(3) addition of adjunct culture
Step 1 is prepared resulting throw type leaven to be added in raw milk by the additive amount of 0.1% (wt/wt), is stirred
It mixes uniformly, standing to pH reduces by 0.2 or so；
(4) addition of renin
Renin is added according to the additive amount of 0.001% (wt/wt), is stirred evenly, curdled milk is for a period of time；
(5) curdled milk, heat temperature raising are cut and excludes whey
After the completion of curdled milk, it can be cut, be then slowly stirred, after being warming up to 39 DEG C, 40min be kept the temperature, after healing
Exclude whey；
(6) heap is made
The grumeleuse of formation is cut into 5 pieces, stands, every 15min turn-over and excludes whey, is overturn three times afterwards by two clottings
Block stacks, and stands, and every 15min turn-over simultaneously excludes whey.The acidity for measuring the whey excluded, when acidity reaches 55.56 ° of T, heap
Wine terminates；
(7) chopping and plus salt
After cheesy masses are cut into little particle, using grumeleuse plus salt method, simultaneously with the salt of the poidometer addition 2.2% of cheese
It is stirred continuously；
(8) squeezing molding
Cheese is put into mold, moulding 18h is squeezed；
(9) vacuum packaging and maturation
Cheese is taken out, is vacuum-packed, packaged cheese is placed under 8 DEG C of environment mature.
Embodiment 2: addition lactobacillus plantarum CGMCC No.12227's cuts up to cheese
1, the activation of lactobacillus plantarum CGMCC No.12227
MRS plate purifies and separates: sterile working oese picking lactobacillus plantarum CGMCC No.12227, in sterilizing
Plate is placed in 37 DEG C of incubators after cultivating 48h by the flat lining out of MRS, and picking single colonie carries out microscopy, realizes the pure of bacterial strain
Change separation.
Opportunistic pathogen strain activation: taking out the refrigeration bacterial strain being stored in -80 DEG C of refrigerators, is placed in ice bath to bacterium solution and melts, takes 100
μ L bacterium solution is inoculated into the MRS fluid nutrient medium of 5mL sterilizing, after cultivating 18h at 37 DEG C, is crossed, in solid MRS culture medium
In 48h is cultivated at 37 DEG C, picking individual colonies are inoculated into the MRS fluid nutrient medium of sterilizing, after activation culture three generations carry out after
Continuous experiment.
MRS fluid nutrient medium composition: 20g glucose, 10g beef extract, 10g peptone, 5g yeast extract, 5g acetic acid
Sodium, 2g dipotassium hydrogen phosphate, 2g lemon acid diamine, 1g Tween 80,0.1g magnesium sulfate, 0.05g manganese sulfate and 1000mL distilled water, pH
6.2-6.4, the culture medium sterilize 20min at 115 DEG C.MRS solid medium need to add 15-20g agar strip again.
The bacterial strain that activation obtains is inoculated into 10% degreasing milk medium of sterilizing by the additive amount of 2% (v/v) and is cultivated
After 12h, it is spare that taking-up is placed in 4 DEG C of refrigerators.
2, the production of the No.12227 of CGMCC containing lactobacillus plantarum cut up to cheese
(1) pretreatment of raw milk
Raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 65 DEG C；
(2) addition of leavening
Leavening bacterial strain 30 DEG C of activation 12h in sterilized 10% degreasing milk medium, according to adding for 2% (v/v)
Dosage is added in raw milk, stirs evenly；
(3) addition of adjunct culture
The adjunct culture bacterial strain that step 1 obtains is added in raw milk by the additive amount of 2% (v/v), is stirred evenly,
Standing to pH reduces by 0.2 or so；
(4) addition of renin
Renin is added according to the additive amount of 0.002% (wt/wt), is stirred evenly, curdled milk is for a period of time；
(5) curdled milk, heat temperature raising are cut and excludes whey
After the completion of curdled milk, it can be cut, be then slowly stirred, after being warming up to 39 DEG C, 45min be kept the temperature, after healing
Exclude whey；
(6) heap is made
The grumeleuse of formation is cut into 6 pieces, stands, every 15min turn-over and excludes whey, is overturn three times afterwards by two clottings
Block stacks, and stands, and every 15min turn-over simultaneously excludes whey.The acidity for measuring the whey excluded, when acidity reaches 66.67 ° of T, heap
Wine terminates；
(7) chopping and plus salt
After cheesy masses are cut into little particle, using grumeleuse plus salt method, simultaneously with the salt of the poidometer addition 2.2% of cheese
It is stirred continuously；
(8) squeezing molding
Cheese is put into mold, moulding 18h is squeezed；
(9) vacuum packaging and maturation
Cheese is taken out, is vacuum-packed, is placed under 8 DEG C of environment mature.
Embodiment 3: addition lactobacillus plantarum CGMCC No.12227's cuts up to cheese
(1) pretreatment of raw milk
Standardization raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 68 DEG C
(2) addition of leavening
Leavening bacterial strain 30 DEG C of activation 12h in sterilized 10% degreasing milk medium, according to adding for 2% (v/v)
Dosage is added in raw milk, stirs evenly；
(3) addition of adjunct culture
By lactobacillus plantarum CGMCC No.12227 in sterilized 10% degreasing milk medium 30 DEG C of activation 12h,
It is added in raw milk according to the additive amount of 3% (v/v), stirs evenly, standing to pH reduces by 0.2 or so；
(4) addition of renin
Renin is added according to the additive amount of 0.002% (wt/wt), is stirred evenly, curdled milk is for a period of time；
(5) curdled milk, heat temperature raising are cut and excludes whey
After the completion of curdled milk, it can be cut, be then slowly stirred, after being warming up to 39 DEG C, 30min be kept the temperature, after healing
Exclude whey；
(6) heap is made
The grumeleuse of formation is cut into 4 pieces, stands, every 15min turn-over and excludes whey, is overturn three times afterwards by two clottings
Block stacks, and stands, and every 15min turn-over simultaneously excludes whey.The acidity for measuring the whey excluded, when acidity reaches 55.56 ° of T, heap
Wine terminates；
(7) chopping and plus salt
After cheesy masses are cut into little particle, using grumeleuse plus salt method, simultaneously with the salt of the poidometer addition 2.5% of cheese
It is stirred continuously；
(8) squeezing molding
Cheese is put into mold, moulding 15h is squeezed；
(9) vacuum packaging and maturation
Cheese is taken out, is vacuum-packed, is placed in 4 DEG C of constant temperature and humidity incubators mature.
Embodiment 4: addition lactobacillus plantarum CGMCC No.12227's cuts up to cheese
(1) pretreatment of raw milk
Standardization raw milk after pasteurize 30min, is cooled fast to 32 DEG C at 63 DEG C
(2) addition of leavening
Leavening bacterial strain 30 DEG C of activation 10h in sterilized 10% degreasing milk medium, according to adding for 2% (v/v)
Dosage is added in raw milk, stirs evenly；
(3) addition of adjunct culture
By lactobacillus plantarum CGMCC No.12227 in sterilized 10% degreasing milk medium 30 DEG C of activation 10h,
It is added in raw milk according to the additive amount of 5% (v/v), stirs evenly, standing to pH reduces by 0.2 or so；
(4) addition of renin
Renin is added according to the additive amount of 0.002% (wt/wt), is stirred evenly, curdled milk is for a period of time；
(5) curdled milk, heat temperature raising are cut and excludes whey
After the completion of curdled milk, it can be cut, be then slowly stirred, after being warming up to 39 DEG C, 30min be kept the temperature, after healing
Exclude whey；
(6) heap is made
The grumeleuse of formation is cut into 5 pieces, stands, every 15min turn-over and excludes whey, is overturn three times afterwards by two clottings
Block stacks, and stands, and every 10min turn-over simultaneously excludes whey.The acidity for measuring the whey excluded, when acidity reaches 60.67 ° of T, heap
Wine terminates；
(7) chopping and plus salt
After cheesy masses are cut into little particle, using grumeleuse plus salt method, simultaneously with the salt of the poidometer addition 2.7% of cheese
It is stirred continuously；
(8) squeezing molding
Cheese is put into mold, moulding 18h is squeezed；
(9) vacuum packaging and maturation
Cheese is taken out, is vacuum-packed, is placed in 10 DEG C of constant temperature and humidity incubators mature.
To embodiment 1-4 and control group (for control group in addition to not adding adjunct culture, other steps and embodiment 2 are consistent)
Cutting up to the basic physical and chemical index of cheese and subjective appreciation for obtaining is compared.
Wherein subjective appreciation method is as shown in table 1, table 2.
Basic physical and chemical index measuring method is as follows: being cut using the measurement of baking oven atmosphere pressure desiccation up to the moisture content in cheese；
The determination of fat uses GB 5413.3-2010；Protein content determination uses Kjeldahl's method (GB5009.5-2010)；Salt
Assay uses SN/T 0800.11-1999；PH value is by pH meter to cutting up to cheese sample surfaces and internal survey respectively
It is fixed；Every group measuring 3 times.
1 smell subjective appreciation method of table
2 flavour subjective appreciation method of table
Diacetyl content measuring method:
It is cut using gas chromatograph-mass spectrometer (GC-MS) measurement up to the diacetyl content in cheese.Cheese sample is broken into small
After particle, 3g is accurately taken to be fitted into the extraction bottle of 15mL, 1 μ L internal standard substance methyl heptanoate (0.27mg/mL) is added, using solid
The flavor components of phase extraction method extraction cheese.Automatic sampling apparatus will be in (85 μm) insertion extraction flasks of extracting head CAR/PDMS
And be exposed in the air on sample top, it is extracted 40 minutes in 60 DEG C.
Gas spectral condition are as follows: HP Innowax capillary column；Column length and bore selection: 30m × 0.25mm × 0.25mm, import
Temperature is 250 DEG C, split ratio 5, column flow rate 1mL/min, using helium as carrier gas；Temperature programming, initial temperature are 40 DEG C, with
5 DEG C/min speed is warming up to 230 DEG C, keeps 15min.
Mass Spectrometry Conditions are as follows: Ionization mode EI, emission current are 200 μ A, emitted energy 70eV, and ion source temperature is
200 DEG C, interface temperature is 280 DEG C, mass-to-charge ratio 40-650.Each substance retrieval is carried out with NIST and Varian2 standard spectrum library
Matching, content of material are calculated according to its peak area and internal standard substance peak area and internal standard substance concentration, are expressed as μ g/g
Cheese.
The diacetyl content of control group and embodiment 2 is as shown in Figure 1, experimental data shows that the present invention uses adjunct culture
The content of biacetyl in product can be effectively increased；The results of sensory evaluation of the smell and flavour of control group and embodiment 2 is as schemed
2, shown in Fig. 3, the results showed that the adjunct culture that the present invention uses can be improved the milk Flavor cut up to cheese, while substantially not
It will affect other flavors cut up to cheese, alternatively the bright attached additive of addition will not band to the fermentation of conventional Lactococcus lactis for this
It adversely affects, and by the synergistic effect of metabolite, effectively improves product special flavour；Control group and embodiment 2
Basic physical and chemical index is as shown in table 3, the results showed that addition adjunct culture will not to the conventional basic physical and chemical index cut up to cheese
It makes a significant impact.
3 blank control group of table and the basic physical and chemical index of embodiment 2
In addition, also measured were the proteolysis situation and full texture parameter cut up to cheese that embodiment 1-4 is obtained.
The measurement of proteolysis degree:
(1) measurement of 4.6 soluble nitrogen of pH: it will cut and accurately weigh 0.75g in centrifuge tube after grinding up to cheese, add
The acetate buffer solution of 25mL pH 4.6, stirs evenly, and is centrifuged 20min in 4000rpm, then it is accurate measure 5mL supernatant into
The measurement of row kjeldahl determination, and indicated with accounting for the percentage cut up to cheese nitrogen pool.
The measurement of (2) 12% trichloroacetic acid soluble nitrogens: it will cut and accurately weigh 1.50g in centrifuge tube after grinding up to cheese
In, the solution of trichloroacetic acid of 25mL volume by volume concentration 12% is added, is stirred evenly, is centrifuged 20min, then correct amount in 4000rpm
It takes 5mL supernatant to carry out kjeldahl determination measurement, and is indicated with accounting for the percentage cut up to cheese nitrogen pool.
Full texture testing: will cut up to cheese and be cut into 1cm × 1cm × 1cm fritter, carry out TPA measurement.Parameter setting:
Using cylindrical probe P/35, two second compressions are carried out, machine direction is perpendicular to compact disk.Pop one's head in fall off rate 5mm/s before measurement；
Test rate 1mm/s；Pop one's head in backhaul rate 1mm/s after test；Trigger force 0.2N；Depression distance 10mm；Deformation quantity is 50%, often
A sample is repeated 5 times.
Control group and the proteolysis degree measurement result of embodiment 2 are as shown in Figure 4, Figure 5, and full texture testing result is as schemed
Shown in 6.
Experimental data is shown, is cut obtained in embodiment 1-4 up to cheese, in subjective appreciation, physical and chemical index, proteolysis journey
It is almost the same on degree and full texture testing result.
Embodiment 5: influence of the preparation process to cutting up to cheese product
(1) the lactobacillus plantarum CCFM 309 and plant lactobacillus CCFM 44 in laboratory the influence of lactobacillus plantarum: are selected
(from traditional fermented food isolated Lactobacillus plantarum CCFM 309, Lactococcus
Lactis CCFM 44) instead of the lactobacillus plantarum CGMCC No.12227 in embodiment 2, other steps are constant.
It is not obtained the experimental results showed that addition lactobacillus plantarum CCFM 309 prepares the resulting milk Flavor cut up to cheese
To being effectively improved.And biacetyl amount and comparable 44 bacterial strain of CCFM of CGMCC No.12227 bacterial strain are produced under routine culture, addition
44 bacterial strain of CCFM prepares the resulting milk Flavor cut up to cheese and is improved, but with CGMCC No.12227 bacterium
Strain is compared, and milk flavor intensity is weaker, this may be the CGMCC since the biacetyl metabolism enzyme activity difference of bacterial strain causes
The biacetyl metabolism enzyme activity of No.12227 bacterial strain is lower, therefore biacetyl metabolism is slow, effectively improves the flavor of product.
(2) influence of adjunct culture inoculum concentration: 1% is pressed respectively to the adjunct culture bacterium solution inoculum concentration in embodiment 2,
8% (v/v) inoculation, other steps are constant.The experimental results showed that preparation gained, which is cut up to cheese, to be produced when inoculum concentration is 1% (v/v)
Product flavor cannot be effectively improved, this may be since inoculum concentration is very little so that lactobacillus plantarum can't be dominant bacteria mass-sending
The effect of waving；When inoculum concentration is 8% (v/v), preparation gained cuts that the tart flavour up to cheese product is overweight and quality is really up to the mark, seriously affects
The flavor and texture of product, this is because inoculum concentration is too high to lead to produce that hyper acid causes.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (5)
1. a kind of preparation method cut up to cheese, which is characterized in that the method is cold after pasteurize using lactogenesis as raw material
But, leavening is added, lactobacillus plantarum CGMCC No.12227 is added as adjunct culture, stirs evenly, stands to pH and drops
Low 0.2, it then adds renin and carries out curdled milk, after the completion of curdled milk, carry out cutting curdled milk, heating and exclude whey, heap is made, cut
It is broken with plus it is salt, squeezing molding, vacuum packaging, mature to get to cutting up to cheese；
The lactobacillus plantarum CGMCC No.12227 has the following properties:
(1) there is acid-fast ability, well-grown in the environment of pH is 4.0~6.0；
(2) there is salt resistance ability, the well-grown under 2%-6% salinity；
(3) aqtocytolysis degree is higher, for 24 hours when reach 20%；
(4) bacterial strain acid producing ability is not strong, and rear pH variation is 0.97 for 24 hours；
(5) bacterial strain produces biacetyl ability height, reaches 10.6mg/L；
(6) intracellular biacetyl capacity of decomposition is weak, and alpha -acetolactate decarboxylase is 0.23 ± 0.00 μm of ol 3-hydroxy-2-butanone min-1·
g-1, diacetyl reductase living is 0.10 ± 0.01 μm of ol NADHmin-1·g-1, it is 0.02 ± 0.01 μ that 3-hydroxy-2-butanone, which restores enzyme activity,
mol NADH·min-1·g-1；
The leavening is to activate leavening bacterial strain in degreasing milk medium, is added according to the additive amount that volume ratio is 2%
In raw milk after to sterilizing.
2. the method according to claim 1, wherein the adjunct culture, is the plant cream bar after activating
Bacterium CGMCC No.12227 bacterium solution is that 2%-5% is added in raw milk according to volume ratio.
3. the method according to claim 1, wherein the adjunct culture, is to utilize lactobacillus plantarum CGMCC
The direct putting type working stock culture of No.12227 preparation is added in raw milk according to 0.1% weight ratio.
4. according to the method described in claim 3, it is characterized in that, the direct putting type working stock culture is the plant cream that will be activated
Cell concentration is adjusted after bacillus CGMCC No.12227 washing to 109Then cfu/mL or more is obtained after freeze-dried processing
's.
5. according to Claims 2 or 3 or 4 method, which is characterized in that the method specifically comprises the following steps:
(1) raw milk after pasteurize 30min, the pretreatment of raw milk: is cooled fast to 32 DEG C at 63 DEG C -68 DEG C；
(2) addition of leavening: leavening bacterial strain 30 DEG C of activation 10-12h in sterilized 10% degreasing milk medium are pressed
The additive amount for being 2% according to volume ratio is added in raw milk, stirs evenly；
(3) addition of adjunct culture: the lactobacillus plantarum CGMCC No.12227 bacterium for the activation that addition volume ratio is 2%-5%
The CGMCC No.12227 direct putting type working stock culture that liquid or weight ratio are 0.1%, stirs evenly, and standing to pH reduces
0.2；
(4) it the addition of renin: with the renin of the poidometer addition 0.001%-0.002% of raw milk, stirs evenly, curdled milk
For a period of time；
(5) curdled milk, heating stirring are cut and excludes whey: after the completion of curdled milk, can be cut, be then slowly stirred, risen
Temperature removes whey to 30min-45min, healing heel row after 39 DEG C, is kept the temperature；
(6) heap is made: the grumeleuse of formation being cut into 4-6 block, stands, every 15min turn-over and excludes whey, overturning afterwards will three times
Two clotting blocks stack, and stand, every 10min-15min turn-over simultaneously excludes whey, measures the acidity of the whey of exclusion, when acidity reaches
When 55.56 ° of T-66.67 ° of T, heap wine terminates；
(7) it shreds and adds salt: after cheesy masses are cut into little particle, using grumeleuse plus salt method, being added with the poidometer of cheese
The salt of 2.2%-2.7% is simultaneously stirred continuously；
(8) squeezing molding: cheese is put into mold, squeezes moulding 15-18h；
(9) vacuum packaging and maturation: cheese is taken out, is vacuum-packed, is placed under 4 DEG C of -10 DEG C of environment mature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403572.3A CN105994663B (en) | 2016-06-08 | 2016-06-08 | A kind of preparation method cut up to cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403572.3A CN105994663B (en) | 2016-06-08 | 2016-06-08 | A kind of preparation method cut up to cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105994663A CN105994663A (en) | 2016-10-12 |
| CN105994663B true CN105994663B (en) | 2019-09-13 |
Family
ID=57090063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610403572.3A Active CN105994663B (en) | 2016-06-08 | 2016-06-08 | A kind of preparation method cut up to cheese |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994663B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077442A (en) * | 2017-12-25 | 2018-05-29 | 光明乳业股份有限公司 | A kind of natural cheeses and preparation method thereof |
| CN108384727A (en) * | 2018-01-31 | 2018-08-10 | 石河子大学 | One plant of aroma-producing yeast bacteria strain and its application in preparing Xinjiang tradition cheese |
| CN108576239A (en) * | 2018-04-27 | 2018-09-28 | 宁波大学 | A kind of production method cut up to cheese |
| CN109169944A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of low fat high calcium cheese and its production technology |
| CN109169945A (en) * | 2018-10-30 | 2019-01-11 | 妙可蓝多（天津）食品科技有限公司 | A kind of cheese and production technology with excellent flavor and physical property |
| CN109997921A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Fresh cheese food and preparation method thereof |
| CN111387294A (en) * | 2020-03-30 | 2020-07-10 | 北京农学院 | Liquor-flavored cheese and preparation method thereof |
| CN113142309A (en) * | 2021-03-18 | 2021-07-23 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Snack type reproduced cheese and preparation method thereof |
| CN115152845B (en) * | 2021-07-29 | 2023-09-26 | 王天明 | Natural dairy product endogenous stabilizer and application thereof |
| CN115868550B (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 |
| 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 |
| CN115736025A (en) * | 2022-10-28 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | High-quality cheese based on reconstituted milk fermentation technology 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602611A (en) * | 2013-10-28 | 2014-02-26 | 江南大学 | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese |
| CN103966131A (en) * | 2014-05-05 | 2014-08-06 | 江南大学 | Lactobacillus plantarum with high peptidase activity and application thereof |
-
2016
- 2016-06-08 CN CN201610403572.3A patent/CN105994663B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602611A (en) * | 2013-10-28 | 2014-02-26 | 江南大学 | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese |
| CN103966131A (en) * | 2014-05-05 | 2014-08-06 | 江南大学 | Lactobacillus plantarum with high peptidase activity and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105994663A (en) | 2016-10-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105994663B (en) | A kind of preparation method cut up to cheese | |
| Lo et al. | Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese | |
| JP5592049B2 (en) | Use of compounds relating to biosynthesis of nucleic acids as cryoprotectants | |
| CN106085901B (en) | A kind of lactobacillus plantarum and its application with biacetyl synthesis capability | |
| CN106434461A (en) | Streptococcus thermophilus strain and application thereof | |
| CN103602611B (en) | Lactobacillus plantarum with high aminotransferase activity and application of lactobacillus plantarum in cheese | |
| WO2012076665A1 (en) | Starter culture compositions | |
| US20230193195A1 (en) | Saccharopolyspora and Application Thereof in Reducing Biogenic Amines | |
| Yang et al. | Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains | |
| CN113969250B (en) | Lactobacillus casei DY13 and product and application thereof | |
| Li et al. | Impact of NSLAB on Kazakh cheese flavor | |
| CN104450578B (en) | A kind of lactobacillus plantarum of high yield ethyl caprate and its application | |
| CN101744183A (en) | Method for preparing preserved rice steamed sponge cake and application thereof | |
| CN105360336B (en) | A kind of preparation method of toll bar Bell cheese | |
| CN106615182A (en) | Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof | |
| Luo et al. | Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9 | |
| CN102113556A (en) | Preparation method for leavening special for goat milk yoghourt | |
| Sengun | Microbiological and chemical properties of fig vinegar produced in Turkey | |
| CN109699919A (en) | A kind of low ammonia taste, the preparation method of high nutrition original flavor natto | |
| CN104186682A (en) | Health camembert cheese and preparation method thereof | |
| CN103966131B (en) | A kind of plant lactobacillus and application thereof with high peptidase activity | |
| CN105285140B (en) | A kind of fresh bean curd stick method for preserving | |
| CN108753655B (en) | Lactobacillus casei with high yield of 2, 3-butanedione and application thereof | |
| CN106635925A (en) | Compound microbial pickle fermenting agent based on microbial interaction screening and application of compound microbial pickle fermenting agent | |
| Nurwantoro et al. | The effect of different type drying methods on chemical characteristics and microbiology of goat milk powder kefir |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |