CN110100901A - 一种具有消炎功能的奶酪及其生产工艺 - Google Patents
一种具有消炎功能的奶酪及其生产工艺 Download PDFInfo
- Publication number
- CN110100901A CN110100901A CN201910517644.0A CN201910517644A CN110100901A CN 110100901 A CN110100901 A CN 110100901A CN 201910517644 A CN201910517644 A CN 201910517644A CN 110100901 A CN110100901 A CN 110100901A
- Authority
- CN
- China
- Prior art keywords
- cheese
- fermentation
- milk
- inflammation
- finished product
- 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.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 50
- 206010061218 Inflammation Diseases 0.000 title claims description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 238000005516 engineering process Methods 0.000 title claims description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 41
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 241000894006 Bacteria Species 0.000 claims abstract description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 241000228150 Penicillium chrysogenum Species 0.000 claims abstract description 11
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 6
- 241000186428 Propionibacterium freudenreichii Species 0.000 claims abstract description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims abstract description 4
- 235000020185 raw untreated milk Nutrition 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 20
- 239000008267 milk Substances 0.000 claims description 20
- 210000004080 milk Anatomy 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 239000011265 semifinished product Substances 0.000 claims description 12
- 239000006071 cream Substances 0.000 claims description 11
- 102000004407 Lactalbumin Human genes 0.000 claims description 10
- 108090000942 Lactalbumin Proteins 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 238000012360 testing method Methods 0.000 claims description 7
- 244000235858 Acetobacter xylinum Species 0.000 claims description 5
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000002255 vaccination Methods 0.000 claims description 5
- 241000194108 Bacillus licheniformis Species 0.000 claims description 3
- 241000186226 Corynebacterium glutamicum Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 241000582914 Saccharomyces uvarum Species 0.000 claims description 3
- 235000019990 fruit wine Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 235000013405 beer Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 239000002260 anti-inflammatory agent Substances 0.000 abstract description 2
- 230000001741 anti-phlogistic effect Effects 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000726221 Gemma Species 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 235000020167 acidified milk Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241000451942 Abutilon sonneratianum Species 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010065390 Inflammatory pain Diseases 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000008733 trauma Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23C19/02—Making cheese 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
- A23C19/02—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
-
- 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
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/742—Spore-forming bacteria, e.g. Bacillus coagulans, Bacillus subtilis, clostridium or Lactobacillus sporogenes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/064—Saccharomycetales, e.g. baker's yeast
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Pharmacology & Pharmacy (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Molecular Biology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Alternative & Traditional Medicine (AREA)
- Pain & Pain Management (AREA)
- Rheumatology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
本发明提供一种感观质量良好且具有消炎功效的奶酪。本发明通过特殊的工艺及其洛克菲特青霉菌、费氏丙酸杆菌、德氏乳杆菌、酵母菌、乳酸菌、雪莲菌等菌种发酵，获取了多种有效成分，采用科学的配比，使得所得的奶酪，消炎抗菌效果显著，且安全无副作用。本奶酪制作方法可操作性强，本领域一般技术人员即可实现操作。
Description
技术领域
本发明涉及一种奶酪饮品及其制备方法，具体涉及一种具有消炎功能的奶酪及其生产工艺。
背景技术
炎症是十分常见而又重要的基本病理过程，体表的外伤感染和各器官的大部分常见病和多发病(如疖、痈、肺炎、肝炎、肾炎等)都属于炎症性疾病。具有血管系统的活体组织对损伤因子的防御性反应称为炎症。
奶酪是一种发酵的牛奶制品，其性质与常见的酸牛奶有相似之处，都是通过发酵过程来制作的，也都含有可以保健的乳酸菌。在乳品加工中，洛克菲特青霉菌（Penicilliumroqueforti）是占有重要地位的发酵剂菌种之一。它能够代谢生成CO2和多种风味化合物，并且具有潜在的益生效果，常被用于发酵乳、黄油以及奶酪的发酵生产。将洛克菲特青霉菌作为发酵剂菌种或非发酵剂乳酸菌（NSLAB）应用到发酵乳制品当中，将会在很大程度上提高产品的感观质量或功能性效果。然而目前国内尚没有洛克菲特青霉菌参与发酵的乳制品问世，因此选育具有优良性状的洛克菲特青霉菌菌种，将会在很大程度上促进国内发酵乳制品种类的多样化，同时提高产品的感观质量和功能效果。同时，洛克菲特青霉菌、费氏丙酸杆菌、德氏乳杆菌菌株使牛奶发酵中产生协同效应，使生产的奶酪的具有很强的消炎作用，这在小鼠身上得到证实。
发明内容
本发明目的是为了提供一种感观质量良好且具有消炎功效的奶酪。本发明是通过以下技术方案实现的：一种具有消炎功能的奶酪及其生产工艺，包括以下步骤：
1）将原料纯奶进行均质处理，均质压力为16～32MPa，得到均质后原料纯奶；
2）将步骤1）得到的均质后原料纯奶杀菌,杀菌温度为85～90℃，之后以冰水调节温度至40～60℃，得到发酵原料乳；
3）将步骤2）得到的发酵原料乳中按照重量百分比0. 1%～0. 5%加入发酵菌，均匀搅拌20～40分钟后，38～45℃发酵6～9小时，得到发酵后原料乳；
4）将步骤3）得到的发酵后原料乳调节酸度为60～90°T，再进行乳清蛋白分离过程，得到半成品奶酪；
5）将步骤4）得到的半成品奶酪切压成形后进行烘烤，烘烤温度为45℃～55℃，烘烤时间为12～16小时，得到成品奶酪；取适量样品进行检测，检测结果为奶酪成品脂肪含量为25%～49%，水分含量为15%～18%，大肠杆菌含量小于80MPN/100g，酶酵为小于45cfu/g。优选的，步骤4）中的乳清蛋白分离过程包括以下步骤：
a）蒸煮：将发酵后原料乳调解酸度后在温度70～90℃进行蒸煮，蒸煮时间为1.5～3小时；
b）脱水：将步骤a）蒸煮后的原料乳进行过滤和压榨脱水，脱水时间为1～1. 5小时；
c）拌料：将脱水后的原料乳控制温度为40～60℃，控制水分为40％～60%，加入辅料，再均匀搅拌0.5～1小时，辅料的添加比例为按照重量百分比计为白砂糖6%～10% ；
d）二次脱水：将拌料后的原料乳再次压滤脱水，压滤至无乳清渗出，压滤时间为2～5小时，得到半成品奶酪。优选的，步骤3）中的发酵菌为洛克菲特青霉菌0 .1％～1％、费氏丙酸杆菌0 .1％～1％、德氏乳杆菌0 .1％～1％、酵母菌0 .1％～1％、乳酸菌0 .5％～1％、雪莲菌0 .05％～0 .5％、木醋杆菌0 .05％～0 .2％、地衣芽孢杆菌0 .05％～0 .3％、谷氨酸棒杆菌0 .1％～0 .5％、李糖乳杆菌0 .05％～0 .2％。
优选的，酵母菌为啤酒酵母、葡萄汁酵母、果酒酵母一种或多种，乳酸菌为双歧杆菌、保加利亚乳杆菌、嗜热链球菌、奶酪乳杆菌、嗜酸乳杆菌、植物乳杆菌一种或多种。
优选的，所述发酵方式为单菌发酵或混菌共发酵，所述的混菌共发酵接种方式为顺次接入或一次性共同接入。
本发明有益效果：
本发明的一种具有消炎功能的奶酪，通过特殊的工艺及其菌种发酵，获取了多种有效成分，采用科学的配比，使得所得的奶酪，消炎抗菌效果显著，且安全、无副作用。2本奶酪制作方法可操作性强，本领域一般技术人员即可实现操作。
具体实施方式
实施例1本实施例提供了一种具有消炎功能的奶酪及其生产工艺，包括以下步骤：
1）将原料纯奶进行均质处理，均质压力为16MPa，得到均质后原料纯奶；
2）将步骤1）得到的均质后原料纯奶杀菌,杀菌温度为85℃，之后以冰水调节温度至40℃，得到发酵原料乳；
3）将步骤2）得到的发酵原料乳中按照重量百分比0. 1%加入发酵菌，均匀搅拌20分钟后，38℃发酵6小时，得到发酵后原料乳；
4）将步骤3）得到的发酵后原料乳调节酸度为60°T，再进行乳清蛋白分离过程，得到半成品奶酪；
5）将步骤4）得到的半成品奶酪切压成形后进行烘烤，烘烤温度为45℃，烘烤时间为12小时，得到成品奶酪；取适量样品进行检测，检测结果为奶酪成品脂肪含量为25%，水分含量为15%，大肠杆菌含量为60MPN/100g，酶酵为为30cfu/g。步骤4）中的乳清蛋白分离过程包括以下步骤：
a）蒸煮：将发酵后原料乳调解酸度后在温度70℃进行蒸煮，蒸煮时间为1.5小时；
b）脱水：将步骤a）蒸煮后的原料乳进行过滤和压榨脱水，脱水时间为1小时；
c）拌料：将脱水后的原料乳控制温度为40℃，控制水分为40％，加入辅料，再均匀搅拌0.5小时，辅料的添加比例为按照重量百分比计为白砂糖6% ；
d）二次脱水：将拌料后的原料乳再次压滤脱水，压滤至无乳清渗出，压滤时间为2小时，得到半成品奶酪。步骤3）中的发酵菌为洛克菲特青霉菌0 .1％、费氏丙酸杆菌0 .1％、德氏乳杆菌0 .1％、酵母菌0 .1％、乳酸菌0 .5％、雪莲菌0 .05％、木醋杆菌0 .05％、地衣芽孢杆菌0 .05％、谷氨酸棒杆菌0 .1％、李糖乳杆菌0 .05％。
酵母菌为啤酒酵母，乳酸菌为双歧杆菌。
所述发酵方式为单菌发酵，所述的混菌共发酵接种方式为顺次接入。
实施例2本实施例提供了一种具有消炎功能的奶酪及其生产工艺，包括以下步骤：
1）将原料纯奶进行均质处理，均质压力为25MPa，得到均质后原料纯奶；
2）将步骤1）得到的均质后原料纯奶杀菌,杀菌温度为88℃，之后以冰水调节温度至50℃，得到发酵原料乳；
3）将步骤2）得到的发酵原料乳中按照重量百分比0. 3%加入发酵菌，均匀搅拌30分钟后，40℃发酵7小时，得到发酵后原料乳；
4）将步骤3）得到的发酵后原料乳调节酸度为70°T，再进行乳清蛋白分离过程，得到半成品奶酪；
5）将步骤4）得到的半成品奶酪切压成形后进行烘烤，烘烤温度为50℃，烘烤时间为14小时，得到成品奶酪；取适量样品进行检测，检测结果为奶酪成品脂肪含量为35%，水分含量为16%，大肠杆菌含量小于80MPN/100g，酶酵为小于45cfu/g。步骤4）中的乳清蛋白分离过程包括以下步骤：
a）蒸煮：将发酵后原料乳调解酸度后在温度80℃进行蒸煮，蒸煮时间为2小时；
b）脱水：将步骤a）蒸煮后的原料乳进行过滤和压榨脱水，脱水时间为1.2小时；
c）拌料：将脱水后的原料乳控制温度为50℃，控制水分为50%，加入辅料，再均匀搅拌0.8小时，辅料的添加比例为按照重量百分比计为白砂糖8%；
d）二次脱水：将拌料后的原料乳再次压滤脱水，压滤至无乳清渗出，压滤时间为4小时，得到半成品奶酪。步骤3）中的发酵菌为洛克菲特青霉菌0 .5％、费氏丙酸杆菌0 .5％、德氏乳杆菌0 .5％、酵母菌0 .5％、乳酸菌0 .8％、雪莲菌0 .2％、木醋杆菌0 .1％、地衣芽孢杆菌0 .2％、谷氨酸棒杆菌0 .3％、李糖乳杆菌0 .1％。
酵母菌为葡萄汁酵母，乳酸菌为奶酪乳杆菌。
所述发酵方式为混菌共发酵，所述的混菌共发酵接种方式为一次性共同接入。
实施例3 一种具有消炎功能的奶酪及其生产工艺，包括以下步骤：
1）将原料纯奶进行均质处理，均质压力为32MPa，得到均质后原料纯奶；
2）将步骤1）得到的均质后原料纯奶杀菌,杀菌温度为90℃，之后以冰水调节温度至60℃，得到发酵原料乳；
3）将步骤2）得到的发酵原料乳中按照重量百分比0. 1%～0. 5%加入发酵菌，均匀搅拌20～40分钟后，38～45℃发酵6～9小时，得到发酵后原料乳；
4）将步骤3）得到的发酵后原料乳调节酸度为90°T，再进行乳清蛋白分离过程，得到半成品奶酪；
5）将步骤4）得到的半成品奶酪切压成形后进行烘烤，烘烤温度为55℃，烘烤时间为16小时，得到成品奶酪；取适量样品进行检测，检测结果为奶酪成品脂肪含量为49%，水分含量为18%，大肠杆菌含量小于80MPN/100g，酶酵为小于45cfu/g。步骤4）中的乳清蛋白分离过程包括以下步骤：
a）蒸煮：将发酵后原料乳调解酸度后在温度90℃进行蒸煮，蒸煮时间为3小时；
b）脱水：将步骤a）蒸煮后的原料乳进行过滤和压榨脱水，脱水时间为1. 5小时；
c）拌料：将脱水后的原料乳控制温度为60℃，控制水分为60%，加入辅料，再均匀搅拌1小时，辅料的添加比例为按照重量百分比计为白砂糖10% ；
d）二次脱水：将拌料后的原料乳再次压滤脱水，压滤至无乳清渗出，压滤时间为2～5小时，得到半成品奶酪。步骤3）中的发酵菌为洛克菲特青霉菌1％、费氏丙酸杆菌1％、德氏乳杆菌1％、酵母菌1％、乳酸菌1％、雪莲菌0 .5％、木醋杆菌0 .2％、地衣芽孢杆菌0 .3％、谷氨酸棒杆菌0 .5％、李糖乳杆菌0 .2％。
酵母菌为果酒酵母一种或多种，乳酸菌为嗜酸乳杆菌、植物乳杆菌。
所述发酵方式为单菌发酵，所述的混菌共发酵接种方式为顺次接入。
消炎作用测试：
选用健康SD大鼠30只，雌雄各半，随机分为3组，即空白对照组，阳性对照组和实验组，每组10只。在大鼠右后跖部皮下注射1％角叉菜胶0 .1ml至炎，并立即食用实施例1实验样品，空白对照组食用丙二醇生理盐水0 .2ml/小鼠，分别于给药后的1天，2天，3天测量SD大鼠右后足周长。
表1对角叉菜胶致SD大鼠足肿胀的影响
足肿胀率（%）=【（食用后有后足周长）—（给药前右后足周长）】/食用前右后足周长×100%
注：与空白对照组比较，*P＜0 .05，**P＜0 .01
结果表明，与空白对照组相比，本发明奶酪能明显减轻角叉菜胶所致大鼠足肿胀，且差异显著；作用持续1-3天，由此可见，本发明具有显著的抗炎作用。
人体实际应用效果：
为验证本发明奶酪对的炎症有治疗效果，随机挑选198例，其中男性108人，女性90 人，年龄6-75岁，病程1个月至30年的伴有轻中度的肠胃炎志愿者试用本发明奶酪。
用量：250～500g/次，2～3次/日，根据喜好可酌情增减次数及用量，15～30天/疗程，2个月后进行疗效评定。
疗效评定标准：参照国家食品药品监督管理局《中药新药临床研究指导原则》的相关标准制定如下：痊愈：肠胃炎症疼痛消失，饮食正常；显效：肠胃炎病症明显减轻或缓解；有效：病症有所减轻；无效：病症无改善或加重。
结果为：治愈112例（56.6%），显效78例（39.4%），有效6例（3.0%），无效2例（1.0%），总有效率99.0%。且在使用本发明奶酪过程中发现，绝大多数患者，食用第1个月即有明显效果。
最后所应当说明的是，以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。
Claims (6)
1.一种具有消炎功能的奶酪及其生产工艺，其特征在于，包括以下步骤：
1）将原料纯奶进行均质处理，均质压力为16～32MPa，得到均质后原料纯奶；
2）将步骤1）得到的均质后原料纯奶杀菌,杀菌温度为85～90℃，之后以冰水调节温度至40～60℃，得到发酵原料乳；
3）将步骤2）得到的发酵原料乳中按照重量百分比0.1%～0.5%加入发酵菌，均匀搅拌20～40分钟后，38～45℃发酵6～9小时，得到发酵后原料乳；
4）将步骤3）得到的发酵后原料乳调节酸度为60～90°T，再进行乳清蛋白分离过程，得到半成品奶酪；
5）将步骤4）得到的半成品奶酪切压成形后进行烘烤，烘烤温度为45℃～55℃，烘烤时间为12～16小时，得到成品奶酪；取适量样品进行检测，检测结果为奶酪成品脂肪含量为25%～49%，水分含量为15%～18%，大肠杆菌含量小于80MPN/100g，酶酵为小于45cfu/g。
2.根据权利要求1所述的具有消炎功能的奶酪及其生产工艺，其特征在于，步骤4）中的乳清蛋白分离过程包括以下步骤：
a）蒸煮：将发酵后原料乳调解酸度后在温度70～90℃进行蒸煮，蒸煮时间为1.5～3小时；
b）脱水：将步骤a）蒸煮后的原料乳进行过滤和压榨脱水，脱水时间为1～1. 5小时；
c）拌料：将脱水后的原料乳控制温度为40～60℃，控制水分为40％～60%，加入辅料，再均匀搅拌0.5～1小时，辅料的添加比例为按照重量百分比计为白砂糖6%～10% ；
d）二次脱水：将拌料后的原料乳再次压滤脱水，压滤至无乳清渗出，压滤时间为2～5小时，得到半成品奶酪。
3. 根据权利要求1所述的具有消炎功能的奶酪及其生产工艺，其特征在于，步骤3）中的发酵菌为洛克菲特青霉菌0 .1％～1％、费氏丙酸杆菌0 .1～1％、德氏乳杆菌0 .1～1％、酵母菌0 .1％～1％、乳酸菌0 .5％～1％、雪莲菌0 .05％～0 .5％、木醋杆菌0 .05％～0 .2％、地衣芽孢杆菌0 .05％～0 .3％、谷氨酸棒杆菌0 .1％～0 .5％、李糖乳杆菌0.05％～0 .2％。
4.根据权利要求3所述的具有消炎功能的奶酪及其生产工艺，其特征在于，酵母菌为啤酒酵母、葡萄汁酵母、果酒酵母一种或多种，乳酸菌为双歧杆菌、保加利亚乳杆菌、嗜热链球菌、奶酪乳杆菌、嗜酸乳杆菌、植物乳杆菌一种或多种。
5.根据权利要求1所述的具有消炎功能的奶酪及其生产工艺，其特征在，所述发酵方式为单菌发酵或混菌共发酵。
6.根据权利要求5所述的混菌共发酵接种方式为顺次接入或一次性共同接入。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910517644.0A CN110100901A (zh) | 2019-06-14 | 2019-06-14 | 一种具有消炎功能的奶酪及其生产工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910517644.0A CN110100901A (zh) | 2019-06-14 | 2019-06-14 | 一种具有消炎功能的奶酪及其生产工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110100901A true CN110100901A (zh) | 2019-08-09 |
Family
ID=67495103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910517644.0A Pending CN110100901A (zh) | 2019-06-14 | 2019-06-14 | 一种具有消炎功能的奶酪及其生产工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110100901A (zh) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315067A (zh) * | 2013-06-20 | 2013-09-25 | 布尔津县诺干乳业有限公司 | 一种奶酪的生产工艺 |
-
2019
- 2019-06-14 CN CN201910517644.0A patent/CN110100901A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315067A (zh) * | 2013-06-20 | 2013-09-25 | 布尔津县诺干乳业有限公司 | 一种奶酪的生产工艺 |
Non-Patent Citations (1)
| Title |
|---|
| 黄大庞: "《药食同源治百病①》", 31 October 2012 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0966969B1 (en) | Anti-stress drugs and functional foods having anti-stress effects | |
| CN101616680B (zh) | 内脏脂肪减少剂 | |
| EP3222157B1 (en) | Food composition, containing lactococcus strain as active ingredient, for alleviating hangover | |
| CN106212675A (zh) | 一种茶味风味发酵乳及其制备方法 | |
| CN104415060A (zh) | 可食用组合物及其制备方法和用途 | |
| AU2009220403B2 (en) | Agents for promoting secretion and/or suppressing decrease of adiponectin | |
| JP2023000116A (ja) | 蜂蜜発酵物の製造方法 | |
| CN103238668A (zh) | 一种低脂无糖林蛙油保健酸奶及其制备方法 | |
| KR101701811B1 (ko) | 흑마늘 함유 홍삼 치즈의 제조방법 | |
| KR102045040B1 (ko) | 백년초의 줄기 및 열매를 이용하는 요구르트 제조방법 및 상기 제조방법으로 제조된 요구르트 | |
| CN103798376A (zh) | 一种桑葚酸奶 | |
| JP4688457B2 (ja) | 免疫増強組成物 | |
| EP2076139B1 (en) | Probiotic strain lactobacillus delbrueckii subsp . bulgaricus | |
| CN116326715A (zh) | 具有改善便秘和防腐功能的后生元、其制备方法及应用 | |
| CN109169899A (zh) | 一种含有猴头菇β-葡聚糖的护胃发酵乳的制备方法 | |
| CN110100901A (zh) | 一种具有消炎功能的奶酪及其生产工艺 | |
| CN105724571B (zh) | 等渗益生菌制剂及其制备方法 | |
| AU2018100680A4 (en) | A strain liquid obtained from fermentation of olives and preparation methods and uses thereof | |
| CN114052078A (zh) | 一种含有玉木耳多糖的益生型酸奶及其制备方法 | |
| CN104542973A (zh) | 一种发酵乳及其制造方法 | |
| CN108850157A (zh) | 一种红花酸奶及其制作方法 | |
| RU2039445C1 (ru) | Способ получения ферментированного продукта из пахты | |
| RU2064268C1 (ru) | Напиток, способствующий адаптации организма к неблагоприятным условиям (варианты) и бактериальная закваска | |
| AU2015200625B2 (en) | Agents for promoting secretion and/or suppressing decrease of adiponectin | |
| Boycheva et al. | Effect of Some Plant Supplements on the Number of Lactic Acid Bacteria in Bulgarian Fermented Milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190809 |
|
| WD01 | Invention patent application deemed withdrawn after publication |