CN109122887A - Processed cheese and preparation method thereof containing lysozyme - Google Patents
Processed cheese and preparation method thereof containing lysozyme Download PDFInfo
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- CN109122887A CN109122887A CN201810911545.6A CN201810911545A CN109122887A CN 109122887 A CN109122887 A CN 109122887A CN 201810911545 A CN201810911545 A CN 201810911545A CN 109122887 A CN109122887 A CN 109122887A
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- 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
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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- 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
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
- A23C19/043—Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
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Abstract
The present invention relates to a kind of processed cheeses containing lysozyme, including following raw material: lysozyme 0.07% to 89%, cheese 10% to 99.92%, emulsification salt 0.01 to 1%, and the percentage is the mass percent for accounting for raw material total amount.The present invention also provides the preparation methods of this processed cheese, comprising the following steps: shears the cheese, emulsification salt heating stirring is added, sterilization adds lysozyme heating stirring, forms, and packs, storage.Processed cheese of the invention can effectively remove halitosis.
Description
Technical field
The present invention relates to processed cheese processing technology, in particular to a kind of processed cheese containing lysozyme and its preparation
Method.
Background technique
Emulsification salt is added using cheese as primary raw material in processed cheese, addition or does not add other raw materials, heated, stir
The product made of techniques such as mix, emulsify.
Lysozyme is a kind of alkaline enzyme that can be hydrolyzed and stick polysaccharide in pathogenic bacteria.The main N- second by destroying in cell wall
β-Isosorbide-5-Nitrae glycosidic bond between acyl muramic acid and n-acetylglucosamine makes the insoluble glutinous polysaccharide of cell wall resolve into soluble sugar
Peptide causes cell wall rupture content to escape and make bacterolysis.Make biological preservative use in food.
Application No. is 201310264156.6 Chinese patent applications to disclose a kind of lysozyme sugar lozenge and its preparation side
Method.The lysozyme sugar lozenge of above-mentioned patent disclosure, medicinal active ingredient are lysozyme and pharmaceutic adjuvant, and composition is as follows, is
Mass parts: A: 100~160 parts of lysozyme；B: 1570~2512 parts of white sugar, malt syrup or the (folding of glucose syrup 3129~5006
Solid content) part, 32~51 parts of glycine, 471~754 parts of purified water, 32~51 parts of fruit flavor agent；It is endured by high temperature sugar, vacuum
Sugar, reconciliation, tie rod, punching press, cooling are made up of high temperature sugar, vacuum sugar boiling, casting, cooling.Its dosage form is translucent hard
Sugared lozenge, by buccal administration, the slow release lysozyme in oral cavity enables lysozyme to penetrate into canker sore sensitivity
In tissue, the effects of playing antibacterial, antiviral, hemostasis, swelling and pain relieving and accelerate organized renewing function.
Application No. is 201610185367.4 Chinese patent applications to disclose a kind of slimming candy, by following parts by weight
Raw material be made: xylo-oligosaccharide 26-28, lactosucrose 26-28, skimmed milk powder 14-16, achene 14-16, hawthorn 2.6-
2.8, lotus leaf 1.2-1.4, Radix Ophiopogonis grass 1.2-1.4, Kefir grains 0.6-0.8, salt 0.6-0.8, kind deposit powder 0.5-0.6, complex enzyme
0.04-0.05, lysozyme 0.02-0.03.
One kind, which is disclosed, application No. is 201610815379.0 Chinese patent applications contains complex prebiotics lysozyme function
Property sugar-free soft sweet and preparation method thereof.It according to parts by weight include following effective ingredient: 5 parts -15 parts of gelatin, soft sweets powder 0.1
- 0.5 part of part, 0.1 part -0.5 part of monoglyceride, 10 parts -20 parts of xylitol, 10 parts -20 parts of antierythrite, is formed sediment at 0.5 part -1 part of pectin
15 parts -25 parts of powder, 1 part -2 parts of citric acid, 0.1 part -0.5 part of sodium citrate, 5 parts -10 parts of complex prebiotics and 1 part of lysozyme -
5 parts.
It is disclosed application No. is 201710651025.1 Chinese patent applications and a kind of black arrests rich own frog tooth lozenge (candy) system
Make technique, takes 50-100 kilograms of lycium ruthenicum extract, 1050 kilograms of lysozyme, 20-70 kilograms of trailing plants card thionin, secondary cheese cream bar
30-80 kilograms of bacterium, poly- 40-90 kilograms of bad hydracid hydrochloride are raw material, by mixing above-mentioned raw materials by physical characteristic, sufficiently
It stirs evenly, is sent into tablet press machine, press raw materials into tablet, it is qualified to examine, and is packaged into as formal product.
Above 4 patent applications are related to for lysozyme raw material being added into food, are not directed to the composition of cheese,
It is not claimed lysozyme and cheese compositing formula claim.According to " People's Republic of China's the law of food safety " and " food
Additive new varieties management method " regulation, audited, have approved lysozyme be food additives, the food for allowing to be added to
Title are as follows: cheese and processed cheese and its similar product, two class of common fermentation wine, not ratifying other food can add.Wherein cheese
It is that appropriate use is needed by production with processed cheese and its similar product maximum usage amount, function is preservative.
In the prior art, lysozyme is added in processed cheese as preservative is micro.It is existing to be added to lysozyme again
The product of cheese-making is in the mode eaten all without indicating or suggesting directly mouth containing.Processed cheese pertinent literature does not illustrate to add
The processed cheese of lysozyme has been added to eliminate bad breath.
Currently, except the mouth containing food that drug external enwergy effectively removes halitosis is seldom.The chewing gum of usual fresh breath, it is pure and fresh
The mechanism of implication is to cover mouth odor with fragrance to reach interim effect, has of short duration improvement to slight halitosis, tight to halitosis
Severe one does not have effect.
There is certain proportion crowd to have different degrees of halitosis both at home and abroad, halitosis crowd amount is quite huge.Non-drug type
The food for effectively removing halitosis is conducive to market and popularizes, and facilitates facilitating for halitosis crowd and buys and eat.Therefore market needs
The food items of halitosis can be effectively removed.It invents and produces the above-mentioned product that can effectively improve halitosis and be one and promote the well-being of mankind
Thing.
Summary of the invention
It is molten technical problem to be solved by the present invention lies in the additive amount of lysozyme in the processed cheese of the prior art is few
Bacterium enzyme only has corrosion-resistant function, all without indicating or suggesting directly mouth containing in the mode that processed cheese is eaten, without or be not achieved
The effect eliminated bad breath.Based on above-mentioned, a kind of processed cheese and preparation method thereof containing lysozyme is provided.Of the invention makes again
Cheese has the function of effectively removing halitosis, and original nutritional ingredient will not lose.
The technical solution adopted by the present invention are as follows:
A kind of processed cheese containing lysozyme, the raw material including following mass percentage content: lysozyme 0.07% to
89%, cheese 10% to 99.92%, emulsification salt 0.01 to 1%.
The present invention also provides the preparation methods of this processed cheese, comprising the following steps: the cheese is sheared,
Then emulsification salt heating stirring is added, and is sterilized, adds lysozyme heating stirring, is successively formed, packed and stored up
It deposits.
The beneficial effects of the present invention are:
Through experiments, it was found that when halitosis person sucks the processed cheese containing 0.07% to 89% lysozyme of mass percent,
Lysozyme has apparent removal to act on halitosis during buccal.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is said below in conjunction with embodiment
It is bright.
The most critical design of the present invention is:
Lysozyme is different from other preservatives, itself is also a kind of protein, increases its content in processed cheese not
It can be harmful to the human body, the original nutritional ingredient of processed cheese is not also suffered a loss.In processed cheese add mass ratio 0.07% to
89% lysozyme can realize the purpose for effectively removing halitosis by this kind of processed cheese of mouth containing.
The present invention provides a kind of processed cheese containing lysozyme, the raw material including following mass percentage content: bacteriolyze
Enzyme 0.07% to 89%, cheese 10% to 99.92%, emulsification salt 0.01 to 1%.
The present invention also proposes a kind of preparation method of processed cheese containing lysozyme, comprising the following specific steps
1, cheese is cut, is put into and melts in pot, emulsification salt is added, is stirred and heated to 85 DEG C, mixing time 15
Minute, mixing speed 300rpm；
2, cheese and the mixture of emulsification salt are subjected to pasteurize, the temperature of pasteurize is 70 DEG C, pasteurize
Time is to be quickly cooled to 4 DEG C in 5 minutes, 20 minutes；
3, the mixture after pasteurize is placed into melt and is heated to 50 DEG C in pot, lysozyme is added, stir 20 points
Clock, mixing speed 300rpm；
4, processed cheese obtained above is cooled to 20 DEG C to 26 DEG C, reshaping；
5, processed cheese after molding is packed, is stored.
The mechanism of action of the invention can make following explanations, but uniquely not include following explanations.
Medically to halitosis studies have shown that most halitosis is contained by the bacterial decomposition for parasitizing oral cavity recess
Caused by sulphur amino acid, lead to generate and release volatile sulfur compound frowzy, including hydrogen sulfide, methyl mercaptan and
Dimethyl sulfide.
Lysozyme is a kind of alkaline globulin, molecule neutral and alkali amino acid, amide residues and aromatic amine, sour ratio
Higher, the activity centre of enzyme is aspartic acid and glutamic acid.Lysozyme is a kind of hydrolysis for being acting exclusively on microorganism wall
Enzyme claims packet muramidase or N-acetylmuramide lycanohydrlase, it exclusively acts on N- acetyl cell wall in peptide polysaccharide molecule
β-Isosorbide-5-Nitrae key between acid and N-acetylglucosamine is allowed to loose and loses to cell to destroy the cell wall of bacterium
Protective effect, finally make bacterolysis dead.The cell wall of gram-positive bacteria can also be directly destroyed, and reach sterilization
Effect, this cell wall for being primarily due to gram-positive bacterium is mainly made of murein and phosphoric acid matter, wherein cell wall
The glycoprotein that matter is made of heteroglycan and polypeptide, this polysaccharide is exactly by -acetylmuramic acid and N-acetylglucosamine
Between β-Isosorbide-5-Nitrae key joint.To certain Gram-negative bacterias, such as Escherichia coli, salmonella typhi also can be by
To the destruction of lysozyme.
Lysozyme can effectively hydrolytic bacteria cell wall peptide glycan, hydrolytic sites are -acetylmuramic acid (NAM)
β -1.4 glycosidic bond between 1 carbon atom and 4 carbon atoms of N-Acetyl-D-glucosamine (NAG).Peptide glycan is bacteria cell wall
Main ingredient, it is made of NAM, NAG and peptide " tail " (usually 4 amino acid), and NAM and NAG pass through β -1.4 glucosides
Key is connected, and peptide " tail " is connected on the 3rd carbon atom of NAM by D- lactoyl carboxyl, passes through peptide " bridge " (peptide between peptide tail
Key or a few amino acid) connection, NAM, NAG, peptide " tail " have collectively constituted the netted knot of multilayer of peptide glycan with peptide " bridge "
Structure, as the skeleton of cell wall, any chemical bond rupture in above structure can all lead to the damage of bacteria cell wall.For
Gram-positive bacteria (G+), such as micrococcus luteus, hay bacillus or micrococcus lysodeikticus, and Gram-negative bacteria (G-), such as
Escherichia coli, proteus, shigella dysenteriae, pneumobacillus etc., peptidoglycan content is different in cell wall, G+ bacteria cell wall
Almost all is made of peptide glycan, and it is peptide glycan that G- bacterium, which only has inner wall layer, and therefore, lysozyme is for destroying G+ bacterium
Cell wall is strong compared with G- bacterium.
When halitosis person sucks the processed cheese containing 0.07% to 89.99% lysozyme of mass percent, contain in oral cavity
Lysozyme destroys the cell wall of bacterium in oral cavity during change, is allowed to loose and loses the protective effect to cell, finally makes
Bacterolysis is dead.The cell wall of gram-positive bacteria can also be directly destroyed, and have the function that sterilization, realize removal
The purpose of halitosis.Lysozyme will not have an adverse effect to the human body cell of not cell wall during bacteriolyze.
In processed cheese containing lysozyme of the invention and preparation method thereof,
The material combination and proportion of above-mentioned lysozyme, cheese and emulsification salt are designed, three can be very good dissolution mixing.
By adjusting concrete content of the lysozyme in processed cheese, for different degrees of halitosis crowd, to meet not
With demand of the halitosis crowd to removing to eliminate bad breath product of degree.
The present invention includes the original in the proportion design of the processed cheese of lysozyme, including following mass percentage content
Material: lysozyme 0.07% to 89%, cheese 10% to 99.92%, emulsification salt 0.01 to 1%.In principle, lysozyme content is most
It is less 0.07%, up to 89%；As a specific selection example, 0.07% lysozyme, 0.09% bacteriolyze can be designed
Enzyme, 45% lysozyme, 80% lysozyme etc.；Emulsification salt minimized content is 0.01%, up to 1%, can design 0.01%
Emulsification salt, 0.5% emulsification salt etc..
Under the design conditions of the above-mentioned lysozyme containing numerical quantity and emulsification salt, cheese level is at least 10%, up to
99.92%；As a specific selection example, 15% cheese, 60% cheese, 90% cheese etc. can be designed.It is specific
Content can be adjusted according to the actual situation.
Embodiment
In order to be clearly understood to the technical characteristic of invention, and carry out by the processed cheese sample that embodiment is produced
It goes to eliminate bad breath effect confirmation, now in conjunction with following embodiment and illustrates a specific embodiment of the invention.
Embodiment 1
Raw material and proportion: lysozyme 0.07%, emulsification salt 0.01%, cheese 99.92% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 3 grams every.
Preparation method and step:
1, cheese is cut, is put into and melts in pot, emulsification salt is added, is stirred and heated to 85 DEG C, mixing time 15
Minute, mixing speed 300rpm,；
2, cheese and the mixture of emulsification salt are subjected to pasteurize, the temperature of pasteurize is 70 DEG C, pasteurize
Time is to be quickly cooled to 4 DEG C in 5 minutes, 20 minutes；
3, the mixture after pasteurize is placed into melt and is heated to 50 DEG C in pot, lysozyme is added, stir 20 points
Clock, mixing speed 300rpm；
4, processed cheese obtained above is cooled to 20 DEG C to 26 DEG C, reshaping；
5, processed cheese after molding is packed, is stored.
Embodiment 2
Raw material and proportion: lysozyme 0.09%, emulsification salt 0.01%, cheese 99.90% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 3 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 3
Raw material and proportion: lysozyme 0.102%, emulsification salt 0.01%, cheese 99.988% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 3 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 4
Raw material and proportion:: lysozyme 0.11%, emulsification salt 0.01%, cheese 99.88% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 3 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 5
Raw material and proportion: lysozyme 0.13%, emulsification salt 0.01%, cheese 99.86% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 3 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 6
Raw material and proportion: lysozyme 0.15%, emulsification salt 0.01%, cheese 99.84% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 3 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 7
Raw material and proportion: lysozyme 0.2%, emulsification salt 0.01%, cheese 99.79% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 2.5 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 8
Raw material and proportion: lysozyme 0.3%, emulsification salt 0.01%, cheese 99.69% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 2.5 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 9
Raw material and proportion: lysozyme 0.4%, emulsification salt 0.01%, cheese 99.59% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 2 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 10
Raw material and proportion: lysozyme 0.5%, emulsification salt 0.01%, cheese 99.49% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 1.5 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 11
Raw material and proportion: lysozyme 0.6%, emulsification salt 0.02%, cheese 99.38% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 1.5 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 12
Raw material and proportion: lysozyme 0.8%, emulsification salt 0.02%, cheese 99.18% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 1.2 grams every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 13
Raw material and proportion: lysozyme 1.1%, emulsification salt 0.02%, cheese 98.88% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.7 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 14
Raw material and proportion: lysozyme 2.55%, emulsification salt 0.02%, cheese 97.43% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.4 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 15
Raw material and proportion: lysozyme 5%, emulsification salt 0.5%, cheese 94.5% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.3 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 16
Raw material and proportion: lysozyme 10%, emulsification salt 0.5%, cheese 89.5% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.3 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 17
Raw material and proportion: lysozyme 20%, emulsification salt 1%, cheese 79% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.3 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 18
Raw material and proportion: lysozyme 45%, emulsification salt 1%, cheese 54% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.2 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Embodiment 19
Raw material and proportion: lysozyme 89%, emulsification salt 1%, cheese 10% amount to 100%.
The percentage is the mass percent for accounting for raw material.
Processed cheese specification obtained are as follows: 0.13 gram every.
The processed cheese preparation method and step of the present embodiment are same as Example 1.
Raw material in above-mentioned 19 embodiments of the invention, the potency of the every 1mg of lysozyme are no less than 6250 units, cheese
Aged cheese is selected, emulsification salt is using calgon.
The processed cheese sample of 19 embodiments is gone to eliminate bad breath the specific test of effect confirmation.Selection 130 is doubtful
Halitosis person participates in the processed cheese of mouth containing the various embodiments described above and receives the test of oral cavity gas detection, and doubtful halitosis person is called
For testee, there is repeatedly or is only involved in primary identical or different embodiment in 130 people.Pass through oral cavity gas detecting instrument pair
Testee carries out oral cavity gas detection before the processed cheese of mouth containing embodiment after mouth containing and after 2 hours.130 tested
The equal self-induction of person or the people for getting close to them have different degrees of halitosis by olfactory organoleptic.Entire experiment is completed more 1 year, specific to join
See below table 1 and explanation.Testee is both required to not feed other than water before being fully completed to test within 1 hour before testing
Food is not gargled, to reduce the influence to test result.
It is detected using the U.S. oral cavity HALIMETER gas detecting instrument
Specific detecting step and method:
(1) it is inserted into socket, turns on the power switch, detector is allowed to warm up in advance.
(2) it approximately passes through 5-10 minutes, the reading of pointer will be settled out gradually.Because instrument is very sensitive, periphery
The slight flow of air can make index float up and down 5ppb, this is normal.
(3) ' 0 ' setting is used, is floated up and down 10ppb ' 0 '.
(4) sample imports instrument by a suction pipe, and suction pipe is connected to entering for instrument by a bit of polyethylene pipe
Mouthful.
(5) testee is sitting on chair when checking, both hands ride over the handrail of two sides, face oral cavity gas detection inspection
Person aside operates and adjusts oral cavity gas detection.
(6) testee closeds mouth, is deeply breathed by nose.It holds the breath in sampling, at least ferments implication in the mouth
Sample one minute.
(7) suction pipe protrudes into the oral cavity closed about 2.5cm-5cm.
(8) suction pipe not contact the surface in oral cavity, and testee cannot blow or suck suction pipe.In the gas detection of oral cavity
There is a pump in portion, sample can be sucked out inside oral cavity.Sampling process cannot influence the buoy position of instrument board flowmeter
It sets.
(9) in seconds, the data read increase sharply, and are then slowly slowed to a stationary value.It records most
After the numerical value on peak, testee takes out suction pipe in oral cavity.
(10) in certain cases, volatile sulfur compound may be extracted on tongue to be come, therefore the number read
According to that point that will continue to increase to when testee holds the breath.In this case, obtained highest point is recorded.
(11) in order to obtain most accurately as a result, test 3 times in total, are then averaged.Before retest, allow
Instrument settles out again.After once testing, indicator data may be dropped to briefly ' 0 ' is below.This is normal condition,
It is at least stopped between two sub-samplings 90 seconds.
(12) it not use zero button to be zeroed between detection twice, but detector is allowed to automatically restore to steady state.
Detection data and the corresponding practical comparative effectiveness of the data are as follows:
(1) 80ppb to 150ppb, normal oral cavity smell reading value.
(2) 200ppb to 300ppb, mouth odor can be smelt by the observer to stand beside detected person；
(3) 350ppb to 400ppb, mouth odor can be stood to be smelt in several meters of remote observers of detected person；
(4) 500ppb to 700ppb, the mouth odor being detected are not only more strong and more nauseous；
(5) more than 1000ppb, or even after detected person withdraws from a room a few minutes, mouth odor is also swung in air
It ripples.
Note: ppb is part per billion english abbreviation, and Chinese is part per billion, is the unit symbol of gas concentration
Number.
Detected person participates in embodiment and specific detection data is shown in Table 1.
Table 1
1 explanation of table
1. sorting by embodiment product 1-19；
2. testee of the detection lower than 150ppb stops postorder item before mouth containing；
3. after mouth containing in 5 minutes and 2 hours, 150ppb or less (containing) is reduced to ppb value it is included in and eliminate bad breath effectively,
It is classified as and is eliminated bad breath in vain higher than 150ppb；
4. embodiment
Embodiment 1
14 person-times of participations, 11 person-times effectively, and 3 person-times invalid, and going to eliminate bad breath efficient is 78.6%.
Embodiment 2
14 person-times of participations, 11 person-times effectively, and 3 person-times invalid, and going to eliminate bad breath efficient is 78.6%.
Embodiment 3
15 person-times of participations, 13 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 86.7%.
Embodiment 4
16 person-times of participations, 14 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 87.5%.
Embodiment 5
15 person-times of participations, 12 person-times effectively, and 3 person-times invalid, and going to eliminate bad breath efficient is 80%.
Embodiment 6
16 person-times of participations, 13 person-times effectively, and 3 person-times invalid, and going to eliminate bad breath efficient is 81.3%.
Embodiment 7
14 person-times of participations, 12 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 85.7%.
Embodiment 8
15 person-times of participations, 13 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 86.7%.
Embodiment 9
14 person-times of participations, 13 person-times effectively, and 1 person-time invalid, and going to eliminate bad breath efficient is 92.9%.
Embodiment 10
15 person-times of participations, 13 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 86.7%.
Embodiment 11
14 person-times of participations, 12 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 85.7%.
Embodiment 12
15 person-times of participations, 13 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 86.7%.
Embodiment 13
16 person-times of participations, 15 person-times effectively, and 1 person-time invalid, and going to eliminate bad breath efficient is 93.8%.
Embodiment 14
14 person-times of participations, 12 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 85.7%.
Embodiment 15
15 person-times of participations, 13 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 86.7%.
Embodiment 16
14 person-times of participations, 11 person-times effectively, and 3 person-times invalid, and going to eliminate bad breath efficient is 78.6%.
Embodiment 17
14 person-times of participations, 12 person-times effectively, and 2 person-times invalid, and going to eliminate bad breath efficient is 85.7%.
Embodiment 18
14 person-times of participations, 13 person-times effectively, and 1 person-time invalid, and going to eliminate bad breath efficient is 92.9%.
Embodiment 19
16 person-times of participations, 13 person-times effectively, and 3 person-times invalid, and going to eliminate bad breath efficient is 81.3%.
5.19 embodiment products, 130 people, 285 person-times of participations suck preceding ppb for 5 person-times and have ceased participation lower than 150,
Practical 280 person-times of participations, 239 person-times effectively, and 41 person-times invalid, and going to eliminate bad breath efficient is 85.4%.
6. referring to processed cheese in the oral cavity after the completion of containing after mouth containing；
7. it is processed cheese in the oral cavity containing the time completed is changed that detected person, which sucks the time, the specific time is living by tongue
Dynamic frequency, oral temperature, contains the factors such as tablet quality at saliva amount.19 kinds of processed cheeses of above-described embodiment are usually at 2-12 minutes
It is interior to complete containing change；
8. processed cheese is in process containing change, naturally effective to going to eliminate bad breath containing changing.But it is usually had during containing changing
Accelerate the movement containing change, for example chew, can accelerate to reduce the effect for going to eliminate bad breath containing speed is changed in this way.Quickly swallowed up after chewing
The processed cheese containing lysozyme is swallowed, goes the effect eliminated bad breath very faint.
It goes to eliminate bad breath in various degree in conclusion processed cheese of the present invention offer containing different content lysozyme has
Effect, the content of lysozyme is higher to go the effect eliminated bad breath to be more obvious.
Detected person feeds above-mentioned processed cheese by sucking mode containing change, is conducive to the bacteriolyze of lysozyme in the oral cavity
Process does not represent the method that processed cheese restriction of the invention is eaten and only sucks one kind.Processed cheese is nutraceutical, such as
It is swallowed after can directly chewing, aqueous solution can be fabricated to and swallowed, can mixed with other foods edible etc. after cooking.
The related description of cheese and processed cheese and its similar product
(food classification number: 01.06), cheese and processed cheese have country for cheese and processed cheese and its similar product at present
Standard.Cheese product similar with processed cheese are without national standard, state food classification are as follows:
Young cheese (also known as non-curing cheese), aged cheese (also known as curing cheese).
It illustrates:
In processed cheese containing lysozyme of the invention, according to the mechanism of lysozyme, the processed cheese containing lysozyme
Playing the role of eliminating bad breath action component is lysozyme, various types cheese or cheese similar to product to going to eliminate bad breath not.It is above-mentioned
Cheese in 19 Example formulations selects aged cheese, and aged cheese is the one of which of various types cheese, with quality
The formula of the lysozyme of percentage 0.07% to 89% product any one composition similar with other various types cheese or cheese,
Manufactured processed cheese can be achieved above-described embodiment and go the effect eliminated bad breath.Since the kind of cheese is very various, above-mentioned reality
It applies example and all types of cheese or cheese is not made into more embodiments with lysozyme compositing formula one by one similar to product.Thus, this hair
Cheese in bright processed cheese includes various types of cheese or cheese similar to product.
Equally, various types of cheese or cheese add again similar to product and the lysozyme of mass percent 0.07% to 89%
Other upper raw materials can be made into various types processed cheese or processed cheese similar to product.As long as all types of processed cheeses are made again
Cheese similar in product containing the lysozyme of mass percent 0.07% to 89%, when halitosis person's mouth containing is containing above-mentioned processed cheese,
Lysozyme, which just has, during buccal significantly goes to eliminate bad breath effect, thus the processed cheese in the present invention includes
Various types processed cheese product similar with processed cheese.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (5)
1. a kind of processed cheese containing lysozyme, which is characterized in that the raw material including following mass percentage content: lysozyme
0.07% to 89%, cheese 10% to 99.92%.
2. the processed cheese according to claim 1 containing lysozyme, which is characterized in that the cheese includes cheese or does
Junket is similar to product.
3. the processed cheese according to claim 1 containing lysozyme, which is characterized in that the processed cheese includes making again
Cheese product similar with processed cheese.
4. the processed cheese according to claim 1 containing lysozyme, which is characterized in that further include following mass percent
The raw material of content: emulsification salt 0.01 to 1%.
5. a kind of preparation method of the processed cheese containing lysozyme described in claim 1-3 any one, which is characterized in that
The following steps are included:
(1) cheese is cut, is put into and melts in pot.Emulsification salt is added, is stirred and heated to 85 DEG C, mixing time is 15 points
Clock, mixing speed 300rpm；
(2) cheese and the semi-finished product of emulsification salt are subjected to pasteurize, the temperature of pasteurize is 70 DEG C, the time of pasteurize
It is to be quickly cooled to 4 DEG C in 5 minutes, 20 minutes.
(3) semi-finished product of cheese after pasteurize and emulsification salt are heated to 50 DEG C, lysozyme is added, stirred 20 minutes, stirring
Speed is 300rpm；
(4) processed cheese obtained above is cooled to 20 DEG C to 26 DEG C, reshaping；
(5) processed cheese after molding is packed, is stored.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810911545.6A CN109122887A (en) | 2018-08-10 | 2018-08-10 | Processed cheese and preparation method thereof containing lysozyme |
| PCT/CN2018/103634 WO2020029352A1 (en) | 2018-08-10 | 2018-08-31 | Processed cheese containing lysozyme and preparation method thereof |
| TW108128010A TW202008889A (en) | 2018-08-10 | 2019-08-07 | Processed cheese containing lysozyme and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810911545.6A CN109122887A (en) | 2018-08-10 | 2018-08-10 | Processed cheese and preparation method thereof containing lysozyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109122887A true CN109122887A (en) | 2019-01-04 |
Family
ID=64792950
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810911545.6A Withdrawn CN109122887A (en) | 2018-08-10 | 2018-08-10 | Processed cheese and preparation method thereof containing lysozyme |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN109122887A (en) |
| TW (1) | TW202008889A (en) |
| WO (1) | WO2020029352A1 (en) |
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| CN103704360B (en) * | 2013-12-26 | 2015-10-28 | 光明乳业股份有限公司 | Normal temperature processed cheese and preparation method thereof |
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Also Published As
| Publication number | Publication date |
|---|---|
| WO2020029352A1 (en) | 2020-02-13 |
| TW202008889A (en) | 2020-03-01 |
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Application publication date: 20190104 |