CN107593929A - A kind of anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus and preparation method thereof - Google Patents
A kind of anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus and preparation method thereof Download PDFInfo
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- CN107593929A CN107593929A CN201710950374.3A CN201710950374A CN107593929A CN 107593929 A CN107593929 A CN 107593929A CN 201710950374 A CN201710950374 A CN 201710950374A CN 107593929 A CN107593929 A CN 107593929A
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Abstract
The invention discloses a kind of anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus and preparation method thereof.The present invention is added in Cheddar cheese using Bifidobacterium and lactobacillus acidophilus as working stock culture, and the activity of bacterial strain in the product is effectively ensured, the organoleptic quality of product is had no adverse effect, and improves the inoxidizability of Cheddar cheese.The Cheddar cheese that the present invention obtains can significantly improve the vigor of superoxide dismutase (SOD) in mouse aging serum and hepatic tissue, the content of MDA (MDA) in mice serum and hepatic tissue can be significantly reduced simultaneously, illustrating the Cheddar cheese of the present invention has internal antioxidation activity, and its anti-oxidation efficacy and VEBe on close level, can play and remove the unnecessary free radical of body, improve the effect of immunity of organism and anti-aging.
Description
Technical field
The present invention relates to a kind of production method of the anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus, belong to
Technical field of processing dairy products.
Background technology
The rich in nutrition content of cheese, easily it is digested, while also possesses higher biological value, is increasingly disappeared by the country
The welcome of the person of expense.In recent years, food security in itself and battalion have been not content with concern of more and more consumers to food
Value is supported, but whether human body can have been given play to the effect of healthy and beneficial more concerned about after these food consumptions, it is such to disappear
Expense trend provides very strong driving force for the development of functional food.
Bifidobacterium and lactobacillus acidophilus are the beneficial floras of human body intestinal canal, are able to maintain that host intestine health, are had clear
Except free radical, the function such as regulation immunity of organisms, while it is also the probiotic micro-organisms for being best suitable for being used in food.
Research shows most of probiotics in addition to itself possessing certain prebiotic function, also has stronger protease and peptide
Enzymatic activity, casein degradation in cheese can be promoted to discharge the active peptide for having difference in functionality, as anti-oxidation peptide, blood pressure lowering peptide and
Immune-active peptides etc., there are the functional potentiality for improving cheese.
The anti-oxidation efficacy of food has turned into the study hotspot of researcher in recent years.Therefore, probe into Bifidobacterium and
Lactobacillus acidophilus is to the influence of the antioxidation activity change of Cheddar cheese and probiotics cheese to mouse aging antioxidation activity
Can be the exploitation of application and new type functional probiotics cheese of the probiotics in cheese with certain practical guided significance
Theoretical foundation, and then the species of abundant probiotics cheese are provided, meet the needs of consumer is to feature probiotics cheese.
The content of the invention
Reached it is an object of the invention to provide a kind of contract with antioxidation activity containing Bifidobacterium and lactobacillus acidophilus dry
Junket, while ensureing that cheese quality is good, preferably play the antioxidation activity of cheese.
Method provided by the invention is that Bifidobacterium and lactobacillus acidophilus assisted fermentation agent are added into Cheddar cheese, effectively
Ensure the activity of bacterial strain in the product, the organoleptic quality of product is had no adverse effect, improve the same of cheese itself antioxidation activity
When can also significantly improve antioxidation activity in Mice Body.
The present invention is realized by following operation：
1st, the preparation of Bifidobacterium and lactobacillus acidophilus working stock culture：
Bifidobacterium and the preparation of lactobacillus acidophilus working stock culture：By Bifidobacterium and lactobacillus acidophilus respectively with 2 weights
The sterilizing that amount % inoculum concentration is inoculated into 12 weight % is restored in skimmed milk, is cultivated 24h at 37 DEG C, is passaged to viable count repeatedly and exists
More than 9.0logcfu/ml.
2nd, the requirement of raw milk is as follows：
(1) titratable acidity：14~16 ° of T, volume fraction are that 75% alcohol testing is negative；Antibiotic detected value is negative；
(2) total number of bacteria：≤50×104Individual/mL；
3rd, the sterilization and cooling of raw milk：
By 100 raw material breast filtering and impurity removings, it is put into cheese vat and carries out pasteurize, sterilized under the conditions of 63 DEG C
30min, raw milk is cooled to 31~34 DEG C；
4th, ferment：
Business throw type leaven R-704 is added into the raw milk after cooling, addition is 2 parts by weight, is added simultaneously
The Bifidobacterium of 0.5~1.0 parts by weight and lactobacillus acidophilus working stock culture, the parts by weight ratio of the two is controlled 1:1, fermentation
Temperature is 31~34 DEG C, and ferment 60min；
5th, the addition of calcium chloride：
During the fermentation, when the pH value of breast reaches 6.0, the calcium chloride of 0.01~0.02 parts by weight is added, before addition
Calcium chloride is first tuned into 10 weight % solution with distilled water, heats and is added after natural cooling；
6th, the addition of renin and curdled milk：
After adding calcium chloride, by cow's milk temperature control at 32~34 DEG C, the renin of 0.003 parts by weight is added, adds it
The preceding solution that renin is first tuned into 2 weight % with 1 weight % saline solution, breast is added to after being incubated 25min at 35 DEG C or so
In, stir 3~5min, after renin add, stand 1h, and with knife cutting grumeleuse, when section it is smooth, it is smooth, have clear breast
It is clear when separating out, as curdled milk terminal；
7th, cut：
Grumeleuse is cut into 1 × 1 × 1cm3Small grumeleuse；
8th, stirring, discharging whey：
Every 3~5min heats up 1 DEG C, and mixing speed is somewhat accelerated, until being raised to 42 DEG C of stoppings, being incubated 45min, mixing speed
It is constant.Start discharging whey when pH drops to 6.1~6.2, cheese is deposited in the both sides of cheese vat, promote the discharge of whey；
9th, accumulate：
Every 15min upsets, accumulation 1 time, 1 upward 1 layer of heap is often overturn, totally 7~9 times, knot is overturn when pH is 5.6~5.8
Beam；
10th, shred, add salt：
Grumeleuse is shredded, surface sprinkles salt, addition gained cheese 2 weight % salt；
11st, it is molded, squeezes：
Grumeleuse is fitted into the chessel of cleaning and sterilizing, is put on squeezer and squeezes, prepressing is 300~480kPa, 1.5
~2h；Squeezing is 600~700kPa, 9~11h afterwards；
12nd, packaging, maturation：
The cheese squeezed is fitted into vacuum packaging bag, is vacuumized and packed with vacuum packing machine, it is ripe 6 at 8 DEG C
Month.
Embodiment
The present invention is further described for the following example without limiting the scope of the invention.
Embodiment 1：
The preparation method of probiotics working stock culture that the present invention is utilized is：Respectively by Bifidobacterium and lactobacillus acidophilus
The sterilizing that 12 weight % are inoculated into 2 weight % inoculum concentration is restored in skimmed milk, is cultivated 24h at 37 DEG C, is passaged to work repeatedly
Bacterium number is more than 9.0log cfu/ml.
The technological process that anti-oxidant Cheddar cheese is produced using Bifidobacterium and lactobacillus acidophilus comprises the following steps：
(1) through fresh milk after the assay was approved under the conditions of 63 DEG C, pasteurize 30min；
(2) cow's milk of step (1) is cooled to 34 DEG C, take the cow's milk of 100 parts by weight, add 2 parts by weight commercial fermentation agent,
The Bifidobacterium of 1.0 parts by weight and lactobacillus acidophilus working stock culture, the ratio of the two are 1:1, fermentation time 60min；
(3) during the fermentation, when the pH value of breast reaches 6.0, the calcium chloride of 0.02 parts by weight is added, first will before adding
Calcium chloride is tuned into 10 weight % solution with distilled water, heats and is added after natural cooling；
(4) after calcium chloride addition, cow's milk temperature control is stirred for uniformly at 34 DEG C, 0.003 parts by weight of addition are coagulated
Galactenzyme, 1 weight % of renin saline solution is first tuned into 2 weight % solution before adding.In 35 DEG C or so insulations
It is added to after 25min in breast.After renin is added, stand 1h, and grumeleuse cut with knife, when section it is smooth, it is smooth, have it is clear
When whey separates out, as curdled milk terminal；
(5) grumeleuse is cut into 1 × 1 × 1cm3Small grumeleuse；
(6) every 3~5min heats up 1 DEG C after cutting, and mixing speed is somewhat accelerated, until being raised to 42 DEG C of stoppings, being incubated
45min, mixing speed are constant；
(7) start discharging whey when pH drops to 6.1~6.2, cheese is deposited in the both sides of cheese vat, promote the row of whey
Go out；
(8) upset, accumulation 1 time per 15min.1 upward 1 layer of heap is often overturn, totally 7~9 times, overturns and terminates when pH is 5.8；
(9) grumeleuse is shredded, adds salt, addition gained cheese 2 weight % salt；
(10) grumeleuse is fitted into the chessel of cleaning and sterilizing, is put on squeezer and squeezes, prepressing 400kPa, rear pressure
Squeeze as 690kPa, 11h.The cheese squeezed is put into vacuum bag to be vacuumized with vacuum packing machine and packed；
Embodiment 2
Bifidobacterium and the lactobacillus acidophilus working stock culture of 0.8 parts by weight are added, the ratio of the two is 1:1, other steps
Suddenly with embodiment 1.
Embodiment 3
Bifidobacterium and the lactobacillus acidophilus working stock culture of 0.5 parts by weight are added, the ratio of the two is 1:1, other steps
Suddenly with embodiment 1.
Using Bifidobacterium and lactobacillus acidophilus in Cheddar cheese application experiment
Influence of the addition of 1 Bifidobacterium, lactobacillus acidophilus to cheese organoleptic quality
Sensory evaluation is carried out to each embodiment cheese ripening product of 6 months.Select people of 15 ages at 24 to 50 years old
Member, color, flavor, taste, quality and overall acceptance this five indices are included to the index of Cheddar cheese sensory evaluation and are entered
Row evaluation.The requirement of scoring is 1-5 point, and specific grade classification is (1=is poor, and 2=is subjected to, and 3=is good, and 4=is very good and 5
=outstanding).Allow subject to give a mark each sample at random, between each sample, gargled with water.To every after the completion of assessment
Each average of individual sample is analyzed.
Organoleptic analysis's result after 1 anti-oxidant Cheddar cheese of table is ripe 6 months
2 Bifidobacteriums and the lactobacillus acidophilus viable count after cheese ripening 6 months determine
To each embodiment cheese ripening product count plate of 6 months.It is water-soluble that 10g cheese samples are diluted in sterile peptone
In liquid (100ml, 0.1%w/v), Bifidobacterium is thermophilic using the MRS-NNLP agar mediums of improvement, 37 DEG C of Anaerobic culturel 72h
Lactobacillus lactis is counted on sorbierite MRS agar mediums, 37 DEG C of Anaerobic culturel 72h.Average value is with lg cfu/g shape
Formula is indicated.
Number of live bacteria of probiotics testing result after 2 anti-oxidant Cheddar cheese of table is ripe 6 months
PH4.6-SN detection after 3 Cheddar cheeses are ripe 6 months
PH4.6-SN (%) after each embodiment cheese ripening 6 months is measured.10g cheese accurately is weighed, is added
20mL acetate buffers (pH 4.6), stir, at 60 DEG C insulation storage 1h, suspension under the conditions of 4000r/min from
Heart 20min, quantitatively take middle level clear liquid to move into digestion bottle, carry out micro kjeldahl determination, as a result to account for the percentage of cheese nitrogen pool
Number expression, as a result as shown in table 3.
6 months pH4.6-SN (%) of the Cheddar cheese of table 3 maturation
12%TCA-SN detection after 4 Cheddar cheeses are ripe 6 months
12%TCA-SN (%) after each embodiment cheese ripening 6 months is measured.Accurately weigh the above-mentioned pH of 16mL
Clear liquid in 4.6,4mL TCA solution (12%w/w) is added, stand 1h, 20min is centrifuged under the conditions of 4000r/min, it is resulting
Extract solution equally carry out micro kjeldahl determination, as a result represented with accounting for the percentage of cheese nitrogen pool.As a result it is as shown in table 4.
6 months 12%TCA-SN (%) of the Cheddar cheese of table 4 maturation
The detection of 5 Cheddar cheese inoxidizability
Each embodiment cheese ripening is measured to DPPH clearance rates (%) after 6 months.It is water-soluble that cheese is prepared first
Property extract, take cheese 10g to be added in the beaker containing 100mL distilled water, after mixing homogenate 1.5min with refiner, then use
Filter paper filters, and resulting liquid is cheese extract solution.
The assay method of DPPH clearance rates is that 1mL cheese extract solution 60 μM of DPPH- methanol freshly prepd with 4mL is molten
Liquid mixes, and after mixed liquor stands 30min, determines its light absorption value under 517nm with ultraviolet-uisible spectrophotometer, is done with 1mL
Junket extract solution adds the light absorption value of the mixed liquor of 4mL methanol to compare, and the mixed liquor extinction of 4mL methanol is added with 1mL DPPH solution
Value makees blank, is returned to zero with absolute methanol during measure.Sample is as follows to the calculation formula of DPPH clearance rate.
DPPH clearance rates/%=[1- (A-Ab)/A0] × 100%
In formula, A is the light absorption value of cheese extract solution and the mixed liquor of DPPH solution；AbFor cheese extract solution and methyl alcohol mixed liquor
Light absorption value；A0For DPPH solution and the light absorption value of methyl alcohol mixed liquor.As a result it is as shown in table 5.
The Cheddar cheese of table 56 months DPPH clearance rates (%) of maturation
Bifidobacterium, the animal experiment of lactobacillus acidophilus cheese antioxidation activity
The oral gavage experiment of probiotics cheese is done using mouse, its method and result are as follows：
1 animal packet and processing
Test mice is kunming mice, and quantity is 100, and the body weight of mouse is between 18g~22g.Before on-test first
Mouse is randomly divided into 5 groups, every group 20.Fed during nursing to mouse and specify feed, its another free water, feed, controlled simultaneously
Environment temperature is maintained at (20 ± 1) DEG C, and relative humidity is in (60 ± 5) %.Exhausted mining areas is with nape part by D- galactolipins
The mode of injection is injected in Mice Body, and mouse starts to carry out it sample test after adapting to, daily gavage 1 time, during animal experiment
Between amount to 45d.
The preparation method of cheese physiological saline extract is to take cheese 10g to be added to the beaker containing 100mL physiological saline
In, after mixing homogenate 1.5min with refiner, then it is standby with filter paper filtering.The packet of test mice and processing mode such as following table.
The test mice of table 6 is grouped and processing mode
The preparation and detection of 2 serum and hepatic tissue
After off-test, the mouse after fasting 12h is weighed, eyeball is won and takes blood, under the conditions of 4 DEG C, 3 000r/min
20min is centrifuged, centrifuges serum, -70 DEG C of storages are standby；Mouse cervical dislocation is put to death, chest is opened and takes liver rapidly, in advance
Cold PBS lavations, filter paper are blotted, weighed, and -20 DEG C of cold storage are stand-by.Liver 0.3g is taken to prepare liver homogenate, biological tissue's refiner obtains
It is 10% homogenate to concentration, centrifuges 10min under the conditions of 4 DEG C, 3 000r/min, take supernatant, it is now with the current.With reference to super oxygen
Superoxide dismutase activity in the specification measure mice serum and hepatic tissue of thing mutase (SOD) kit, the results are shown in Table
7, mda content in mice serum and hepatic tissue is determined with reference to the specification of MDA (MDA) kit, the results are shown in Table 8.
Testing result of the Cheddar cheese of table 7 to mouse superoxide dismutase (SOD)
Testing result of the Cheddar cheese of table 8 to mouse MDA (MDA)
Claims (5)
- A kind of 1. anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus and preparation method thereof, it is characterised in that the party Method step is as follows：(1) preparation of Bifidobacterium and lactobacillus acidophilus working stock culture：By Bifidobacterium and lactobacillus acidophilus with 2 weight %'s The sterilizing that inoculum concentration is inoculated into 12 weight % is restored in skimmed milk, and 24h are cultivated at 37 DEG C, be passaged to repeatedly viable count 1.0 × 109More than cfu/ml.(2) sterilization of raw milk：The raw milk that 100 parts by weight have been standardized is added in cheese vat, using pasteurization methods Sterilized, sterilization temperature is 63 DEG C, sterilizing time 30min；(3) addition of leavening：After pasteurize, raw milk is cooled to 31~34 DEG C, 2 parts by weight business are added into raw milk Industry leavening, while Bifidobacterium and the lactobacillus acidophilus working stock culture of 0.5~1.0 parts by weight are added, control the weight of the two Part ratio is measured 1:3~3:1, it is left to ferment 60min after stirring；(4) addition of calcium chloride：0.01~0.02 parts by weight；(5) addition of renin：Cow's milk temperature control is stirred for uniformly, adding at 32~34 DEG C after calcium chloride addition The renin of 0.003 parts by weight, wherein renin are added after being made into 2 weight % solution using 1 weight % sodium chloride solutions Enter, after stirring 3~5min, stand curdled milk 1h；(6) curd cutting：Curdling is consolidated and is cut to 1.0cm after keeping stable3Fritter；(7) heat up, stir the small grumeleuse after (6) are cut, every 3~5min raises 1 DEG C, and most temperature rises to 42 DEG C at last, protects Temperature stirring 45min, stands 30min, excludes whey；(8) grumeleuse is piled up：Per 15min, reversion accumulation 1 time, is inverted 7~9 times；(9) salt is added：Grumeleuse is shredded, addition gained cheese 2 weight % salt；(10) it is molded, squeezes：Grumeleuse is put into the cheese mould after sterilization, is put on squeezer and squeezes；(11) packaging, maturation：The cheese squeezed is fitted into vacuum packaging bag, is vacuumized and packed with vacuum packing machine, 8 DEG C, it is ripe 6 months.
- 2. the method according to claim 1 for preparing the anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus, It is characterized in that Bifidobacterium and lactobacillus acidophilus are passed on repeatedly in sterilized non-fat reconstituted milk in the step (1), to viable bacteria Number is more than 9.0log cfu/ml.
- 3. the method according to claim 1 for preparing the anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus, It is characterized in that from parts by weight ratio 1 in the step (3):1 Bifidobacterium and lactobacillus acidophilus are fermented as work Agent, which is added in Cheddar cheese, carries out cooperative fermentation, improves product antioxidation activity, and addition is 0.5~1.0 weight of raw milk Measure %.
- 4. the method according to claim 1 for preparing the anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus, It is characterized in that gained Cheddar cheese viable count of probiotics after ripe 6 months is 7.62log cfu/g, the DPPH of cheese Clearance rate reaches 31.86%.
- 5. the method according to claim 1 for preparing the anti-oxidant Cheddar cheese containing Bifidobacterium and lactobacillus acidophilus, It is characterized in that gained Cheddar cheese can significantly improve mice serum and SOD activities of liver, can divide in the case of best Not reaching MDA contents in 276.98U/ml and 64.97U/mg prot, MDA content, mice serum and hepatic tissue can reduce respectively To 216.98nmol/ml and 15.97nmol/mg prot or so, and its oxidation resistant effect can be close to VELevel.
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| CN116162579A (en) * | 2023-04-19 | 2023-05-26 | 东北林业大学 | Preparation method of three probiotic culture media and preparation method of microbial inoculum with DPPH (digital versatile phosphate) scavenging capacity |
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