CN115868549A - Probiotic fresh cheese and preparation method thereof - Google Patents
Probiotic fresh cheese and preparation method thereof Download PDFInfo
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- CN115868549A CN115868549A CN202211695085.0A CN202211695085A CN115868549A CN 115868549 A CN115868549 A CN 115868549A CN 202211695085 A CN202211695085 A CN 202211695085A CN 115868549 A CN115868549 A CN 115868549A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 39
- 239000006041 probiotic Substances 0.000 title claims abstract description 33
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 33
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 241000186660 Lactobacillus Species 0.000 claims abstract description 14
- 241001462463 Lactobacillus plantarum ST-III Species 0.000 claims abstract description 14
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 14
- 239000005862 Whey Substances 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- 238000007599 discharging Methods 0.000 claims abstract description 11
- 239000007858 starting material Substances 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000020247 cow milk Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 18
- 108090000746 Chymosin Proteins 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108010058314 rennet Proteins 0.000 claims description 7
- 229940108461 rennet Drugs 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 9
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 abstract description 4
- 230000007365 immunoregulation Effects 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 3
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 230000006993 memory improvement Effects 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 229940080701 chymosin Drugs 0.000 description 4
- 235000010855 food raising agent Nutrition 0.000 description 4
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 3
- 244000309466 calf Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000004957 immunoregulator effect Effects 0.000 description 2
- 230000006883 memory enhancing effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000009870 specific binding Effects 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 210000003165 abomasum Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention provides a preparation method of probiotic fresh cheese, which comprises the following raw materials: cow milk, lactobacillus leaven, rennin and lactobacillus plantarum ST-III; the preparation method comprises the following steps: (1) Sterilizing raw milk, inoculating lactobacillus starter and lactobacillus plantarum ST-III, adding rennin, stirring, and fermenting to obtain curd; (2) Cutting the curd, stirring and standing to obtain curd blocks; (3) And discharging whey, and sealing to obtain the probiotic fresh cheese. The probiotic fresh cheese provided by the invention has the functional peptides of oxidation resistance, antibiosis, zinc ion specific combination, cancer resistance, memory enhancement, immunoregulation and the like, has good taste, good flavor and high probiotic quantity, has rich immune active peptide, and has the function of improving the immunoregulation.
Description
Technical Field
The invention relates to the technical field of dairy processing, and particularly relates to probiotic fresh cheese and a preparation method thereof.
Background
The original cheese is a solid dairy product prepared by coagulating and maturing fresh milk under the action of a leavening agent and rennin. The cheese essence is named as 'cream gold', has high nutritive value, is rich in nutritive elements such as protein, fat, calcium and the like, and has the protein content 8-10 times that of milk and 6-8 times that of calcium milk.
At present, most of the China market is processed cheese, and domestic natural cheese is few and depends on import. The mature natural cheese is not in accordance with the dietary habit of Chinese because of the unique flavor, and the mature fresh cheese is gradually favored by Chinese consumers because of the light flavor. Therefore, the development of the functional fresh cheese which accords with the taste of Chinese and uses probiotics with own intellectual property rights has great significance, and is beneficial to breaking monopoly of cheese and strains abroad.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a probiotic fresh cheese and a preparation method thereof. The cheese contains abundant functional active peptides, including antioxidant, antibacterial, zinc ion specific binding, anticancer, memory enhancing, and immunoregulatory functional peptides. Good taste and flavor, and low risk of microbial contamination. The method for preparing the cheese is simple, and can simplify operation process without destroying nutritional ingredients.
The invention is realized by the following technical scheme in order to achieve the purpose:
on one hand, the invention provides a preparation method of probiotic fresh cheese, which comprises the following raw materials: cow milk, lactobacillus leavening agent, rennin, lactobacillus plantarum ST-III;
the preparation method comprises the following steps:
(1) Sterilizing raw milk, inoculating lactobacillus starter and lactobacillus plantarum ST-III, adding rennin, stirring, and fermenting to obtain curd;
(2) Cutting the curd, stirring and standing to obtain curd blocks;
(3) Discharging whey, and sealing to obtain the probiotic fresh cheese.
Further, the weight ratio of fat to protein in the raw milk is 1.5-1.8. The raw milk is conventional raw milk in the field, in order to ensure the quality of the final product to be stable, the raw milk is subjected to standardization treatment, and after the standardization treatment, the weight ratio of fat to protein in the raw milk is 1.5-1.8.
The lactobacillus leavening agent can be the lactobacillus leavening agent which is used for preparing soft cheese in the prior art. Further, the lactobacillus leaven is MA14 leaven of Danisco, and the addition amount is 10-20U lactobacillus leaven per 100L of raw milk.
Further, the addition amount of the bacterial powder of the lactobacillus plantarum ST-III is 10 7 -10 9 cfu/g. The lactobacillus plantarum ST-III is a bacterial strain with proprietary intellectual property in the lucent-lactation industry.
Further, the rennin is rennin and/or microbial rennin, and the rennin is prepared into rennin water solution and then added when being added. Chymosin is chymosin conventionally used in the art, and the addition amount is also conventional in the art.
Further, in the step (1), the raw milk is sterilized by pasteurization at 68-73 ℃ for 15-25s.
Further, the temperature for inoculation in the step (1) is 30-32 ℃, and a proper environment is provided for the growth of the lactic acid bacteria. The stirring time is 1-3min; fermenting for 12-18h.
In step (2), the cutting treatment of the curd is a means of ordinary skill in the art. In the present invention, as a preferable mode, the specification of coagulation cutting is 2X2cm, and the curd block of the above specification is advantageous for the subsequent precipitation of whey and the formation of cheese. Further, in the step (2), the stirring and the standing are carried out three times by repeating the process of "slightly stirring for 1min and then standing for 5min without damaging the shape of the cut and formed curd".
And (3) pouring the mixture into a milk discharging bag for discharging milk, wherein the milk discharging temperature is 4 ℃, and the milk discharging time is 8-12h. The process of whey removal is conventional in the art and aims to provide better shrinkage of the curd mass. Preferably, the mass of the discharged whey accounts for 30-50% of the total mass of the raw milk, so that the product reaches the best quality.
On the other hand, the invention also provides the probiotic fresh cheese prepared by the preparation method of the probiotic fresh cheese.
The above preferred conditions can be arbitrarily combined to obtain preferred embodiments of the present invention without departing from the common general knowledge in the art.
The probiotic fresh cheese and the preparation method thereof provided by the invention have the following technical effects: the functional peptide has the functions of antioxidation, antibiosis, zinc ion specific combination, anticancer, memory enhancement, immunoregulation and the like, has good taste, good flavor and high probiotic quantity, has rich immune active peptide, and has the function of improving the immunoregulation.
Biological material preservation information:
the Lactobacillus plantarum ST-III strain provided by the invention is preserved in China general microbiological culture Collection center (CGMCC) in 12 months and 06 days in 2002, and the preservation address is as follows: west way No. 1 hospital No. 3, north beijing, chaoyang district, zip code: 100101. the preservation number of the strain is as follows: CGMCC No.0847.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. Experimental procedures without specifying specific conditions in the following examples were selected in accordance with conventional procedures and conditions, or in accordance with commercial instructions.
The starting materials and reagents used in the following examples were all commercially available.
Example 1
A preparation method of probiotic cheese comprises the following steps:
(1) Raw milk is standardized so that the weight ratio of fat to protein is 1.5. Pasteurizing raw milk at 73 deg.C for 15s, cooling to 30 deg.C, inoculating lactobacillus starter and Lactobacillus plantarum ST-III, adding chymosin selected from calf rennet, stirring for 1min, and fermenting for 14h to obtain curd;
(2) Cutting the curd into 2X2X2cm cubes, and repeating the process of slightly stirring for 1min and then standing for 5min without damaging the shape of the cut curd for three times to obtain curd blocks;
(3) Removing whey at 4 deg.C for 10 hr, removing whey 40% of the total weight of the raw milk, and sealing.
Example 2
A preparation method of probiotic fresh cheese comprises the following steps:
(1) Standardizing raw milk to ensure that the weight ratio of fat to protein is 1.8. Pasteurizing raw milk at 68 ℃ for 25s, cooling the raw milk to 32 ℃, inoculating a lactic acid bacteria starter and lactobacillus plantarum ST-III, adding rennin, selecting rennin from calf abomasum, stirring for 1min, and fermenting for 18h to obtain curd;
(2) Cutting the curd into 2X2X2cm cubes, and repeating the process of slightly stirring for 1min and then standing for 5min without damaging the shape of the cut curd for three times to obtain curd blocks;
(3) Removing whey for 8h at 4 deg.C, removing whey 30% of the total weight of raw milk, and sealing.
Example 3
A preparation method of probiotic fresh cheese comprises the following steps:
(1) Raw milk is standardized so that the weight ratio of fat to protein is 1.6. Pasteurizing raw milk at 70 deg.C for 20s, cooling to 32 deg.C, inoculating lactobacillus starter and Lactobacillus plantarum ST-III, adding chymosin selected from calf rennet, stirring for 1min, and fermenting for 12 hr to obtain curd;
(2) Cutting the curd into 2X2X2cm cubes, and repeating the process of slightly stirring for 1min and then standing for 5min without damaging the shape of the cut curd for three times to obtain curd blocks;
(3) Removing whey for 12h at 4 deg.C, removing whey 50% of the total mass of raw milk, and sealing.
Comparative example 1
The process is the same as in example 1, except that no Lactobacillus plantarum ST-III was added.
The Lactobacillus technique was performed for examples 1-3 and comparative example 1, and the results are shown in Table 1. As can be seen from Table 1, the number of Lactobacillus in examples 1 to 3 was kept at 10 8 More than cfu/g, and the high-efficiency quantity of the probiotics is achieved.
TABLE 1 number of viable probiotic bacteria of different natural cheeses
The functional active peptides of examples 1-3 were identified and the results are shown in Table 2. As is clear from Table 2, examples 1 to 3 have functional peptides that are antioxidant, antibacterial, zinc ion-specific binding, anticancer, memory-enhancing, immunoregulatory, and the like.
TABLE 2 identification of functionally active peptides
The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (10)
1. The preparation method of the probiotic fresh cheese is characterized by comprising the following preparation raw materials: cow milk, lactobacillus leaven, rennin and lactobacillus plantarum ST-III;
the preparation method comprises the following steps:
(1) Sterilizing raw milk, inoculating lactobacillus starter and lactobacillus plantarum ST-III, adding rennin, stirring, and fermenting to obtain curd;
(2) Cutting the curd, stirring and standing to obtain curd blocks;
(3) Discharging whey, and sealing to obtain the probiotic fresh cheese.
2. The method for preparing probiotic fresh cheese according to claim 1, characterized in that the weight ratio of fat to protein in the raw milk is 1.5-1.8.
3. The method for preparing probiotic fresh cheese according to claim 1, wherein the lactic acid bacteria starter is MA14 starter of Danish Corp, and the addition amount is 10-20U of the lactic acid bacteria starter per 100L of raw milk.
4. The method for preparing probiotic fresh cheese according to claim 1, wherein the addition amount of the bacterial powder of lactobacillus plantarum ST-III is 10 7 -10 9 cfu/g。
5. The method for preparing probiotic fresh cheese according to claim 1, wherein the rennet is rennet and/or microbial rennet, and the rennet is added after being prepared into a rennet aqueous solution.
6. The preparation method of the probiotic fresh cheese according to claim 1, wherein in the step (1), the raw milk is pasteurized at 68-73 ℃ for 15-25s.
7. The method for preparing probiotic fresh cheese according to claim 1, characterized in that the temperature of inoculation in step (1) is 30-32 ℃; stirring for 1-3min; fermenting for 12-18h.
8. The method for preparing probiotic fresh cheese according to claim 1, wherein in the step (2), the stirring and standing is carried out by repeating the process of "slightly stirring for 1min and then standing for 5min without destroying the shape of the cut and formed curd" three times.
9. The preparation method of the probiotic fresh cheese according to claim 1, wherein in the step (3), the probiotic fresh cheese is poured into a milk discharging bag for discharging milk, the milk discharging temperature is 4 ℃, and the milk discharging time is 8-12h; the discharged whey accounts for 30-50% of the total mass of the raw milk.
10. A probiotic fresh cheese produced by the method of producing a probiotic fresh cheese according to any of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211695085.0A CN115868549A (en) | 2022-12-28 | 2022-12-28 | Probiotic fresh cheese and preparation method thereof |
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| CN202211695085.0A CN115868549A (en) | 2022-12-28 | 2022-12-28 | Probiotic fresh cheese and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342327A (en) * | 2011-10-21 | 2012-02-08 | 上海光明奶酪黄油有限公司 | Cheddar cheese containing probiotics and preparation method thereof |
| CN105994663A (en) * | 2016-06-08 | 2016-10-12 | 江南大学 | Preparation method of cheddar cheeses |
| CN106615182A (en) * | 2017-01-08 | 2017-05-10 | 东北农业大学 | Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof |
| CN114258954A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Probiotic fresh cheese and preparation method thereof |
-
2022
- 2022-12-28 CN CN202211695085.0A patent/CN115868549A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342327A (en) * | 2011-10-21 | 2012-02-08 | 上海光明奶酪黄油有限公司 | Cheddar cheese containing probiotics and preparation method thereof |
| CN105994663A (en) * | 2016-06-08 | 2016-10-12 | 江南大学 | Preparation method of cheddar cheeses |
| CN106615182A (en) * | 2017-01-08 | 2017-05-10 | 东北农业大学 | Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof |
| CN114258954A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Probiotic fresh cheese and preparation method thereof |
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