CN1736224A - Leaven for producing Mozzarella cheese - Google Patents
Leaven for producing Mozzarella cheese Download PDFInfo
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- CN1736224A CN1736224A CN 200410058386 CN200410058386A CN1736224A CN 1736224 A CN1736224 A CN 1736224A CN 200410058386 CN200410058386 CN 200410058386 CN 200410058386 A CN200410058386 A CN 200410058386A CN 1736224 A CN1736224 A CN 1736224A
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Abstract
The invention relates to a leaven for producing Mozzarella cheese, wherein the Streptococcus thermophilus CH9 and Lactobacillus. Bulgaricus LB by the proportion of 1:1 based on bacterial vitality as hybrid leaven.
Description
Technical field
The invention belongs to the dairy products field, invented zymophyte and the leavening of producing Mozzarella cheese.
Background technology
FAO (Food and Agriculture Organization of the United Nation) (FAO) and The World Health Organization (WHO) have formulated general in the world cheese definition: cheese is meant with milk, cream, partly skimmed milk, the mixture of buttermilk or these products is that raw material adds renin, after lactoprotein (mainly being casein) solidifies, get rid of whey, and the dairy products of the fresh or fermenting-ripening of making.
Mozzarella cheese is the important member in pasta filata or the draftability curdled milk.Be but that stretch processing is and famous because of its unique retrospective and the kneading of bright curdled milk in hot water, such processing gives finished product cheese distinctive elastotic structure, the characteristic of melting and stretching.
Mozzarella cheese and partially skimmed mozzarella cheese are high moisture content cheese (＞52%), and tissue is soft, often as the cheese of eating raw on the dining table, because that it is difficult for is broken, and easy agglomerate, shelf life is short and seldom be used for pizza.On the contrary, low moisture and low moisture partially skimmed mozzarella (47-48%) cheese shelf life are long, organize firmlyer, and the brokenness that tool is good is mainly used in the adding ingredient as pizza and relevant food.
The local flavor characteristics of Mozzarella cheese: the Mozzarella casefy of eating raw is with having a liking for warm leavening production, and the product of these microorganisms is acid and protein breakdown is limited in one's ability, fat is not almost had decomposing force, so the finished product local flavor is light.The special-purpose Mozzarella casefy of Piza thermophilic microorganism leavening produces acidity and proteolysis Li Lvegao, but the maturity period lack, so that finished product cheese is divided into is soft.
Mozarella cheese is as the important batching of food, and it has specific physicochemical property and functional characteristic.As the pizza batching, very important characteristic comprises: the characteristic when characteristic when cheese does not melt and cheese melt.
The factor that influences curdled milk and final mass thereof is very widely, is the result of multiple factor interaction, and the factor that influences the quality of Mozzarella cheese is a milk elements, leavening, renin and processing technology.
Leavening plays important effect in cheese production and maturation, especially the distribution of the protease of leavening bacterial strain generation directly influences the quality of finished product cheese.
In the production of Mozzarella cheese commonly used leavening be divided into and have a liking for warm nature leavening (optimum temperature is about 30 ℃) and thermophilic leavening (optimum temperature is about 42 ℃), the leavening that uses in the production will be selected according to operational characteristic.
In Mozzarella cheese was produced, ratio exerted an influence to the chemical composition and the functional characteristic of cheese between coccus and the bacillus., when the saliva chain coccus thermophilous subspecies ratio is high,, can obviously improves the moisture of Mozzarella cheese, and improve its melt characteristic because coccus produces exocellular polysaccharide; When Bulgaria's Lactobacillus delbrueckii ratio is high,, make soluble nitrogen ratio increase in the cheese because it contains higher proteolytic enzyme.
The enzyme of cow's milk is developed although can condense in a large number, but only have only six kinds of enzymes can apply in the cheese production, these six kinds of enzymes are respectively: the ox pepsin, porcine pepsin, the chicken pepsin, and from microorganism Mucor miehei, R.pusillus, the acidifying protease of Endothia parasitica.The desmoenzyme again that obtains by genetic engineering is exactly arranged again.
In animal protease, the chicken pepsin is a commercial renin least commonly used, because its proteolysis is poor; Porcine pepsin is very responsive to the pH value greater than 6.6, when cheese is produced, is easy to inactivation; When maturation, proteolysis power weakens.When porcine pepsin and rennin mix with 50: 50 ratios, reach an acceptable result; The ox pepsin may be optimal.The calf rennet of good quality has comprised nearly 10% ox pepsin, and " rennin " of some commercial usefulness comprised nearly 50% ox pepsin.Its proteoclastic specificity is similar in appearance to rennin, and at cheese yield, there is gratifying result the quality aspect; Compare with calf renin or pepsin, adopt the Mozzarella cheese of the direct acidifying of fungal proteinase processing to preserve after two months down at 4 ℃, its solubility N content under pH4.4 and normal condition is higher, and grumeleuse disappears faster.Yet, Micketts﹠amp; Olson finds to adopt the calf renin of different amounts or the Mozzarella cheese of the direct acidifying that pepsin is made, and the formation of its solubility N or compressibility there is no obvious different with flexible recovery.
The U.S. Pat 4172900 of Dooley discloses a kind of natural cheese goods that the height that is suitable for the preparation of fusion cheese is strengthened the american cheese local flavor that have.In the method, cheese curd is pressed the usual way manufacturing, and wherein coagulum is made by milk, this coagulum is cut into product curdled milk and whey, cuts whey to obtain cheese curd, makes curds granules, mix slaking a period of time with salt, lipolytic enzyme and proteoclastic enzyme.
The U.S. Pat 419732 of Kratochvil discloses a kind of method of quick production cheese, during fermentation, with rennet, kid fat enzyme and calf lipase mix with milk, and milk is just condensed, and is cut into curds granules, then match the conventional public preface production that reaches cheese by producing, comprising the clear step of demulsification, this curdled milk forms cheesy masses, and cheese ageing moon l0 is walked to provide a kind of strong match to reach cheesy flavor.
Goal of the invention
One of purpose of the present invention is to determine to produce zymophyte and the leavening and the renin of Mozzarella cheese.
Technical scheme
Raw material
Raw milk: fresh nonreactive cow's milk is purchased milk plant in the thread of Beijing, and the proportion of raw milk is 1.030, and fat is 3.5-4.0%, and protein is 2.9%, and casein is 2.17%.
For the examination bacterial classification: saliva chain coccus thermophilous subspecies CH9 (Streptococcus salivarius subsp.Thermophilus) CH9) and Bulgarian Lactobacillus delbrueckii subspecies LB (Lactobacillus delbrueckil ssp.Bulgaricus) provide by China Agricultural University functional dairy products laboratory, activate through abundant for the examination bacterial classification, as strains tested.
Renin: renin is by the import of Australian Clerici spa company, and vigor is 40000 units/g.
Calf rennet: Stamixl150, CHR HANSEN produces; Mixed enzyme: Caglificio company, CLERIZI produces (); Microbial enzyme: Mycorenl.5P, the Guangzhou bio tech ltd.
Techniqueflow:
Get raw milk, preparation mixes breast, sterilization, and cooling, with leavening, fermentation adds renin, curdled milk), cutting, heat shrink, milk ejection is clear, and heap is made, and pulverizes with salt blanching, stretching, cooling (frozen water, 4 ℃ of central temperatures), vacuum packaging, maturation.
Assay method
PH4.6 SN measures
Accurately take by weighing 0.75g cheese, add 25ml pH4.6 acetate buffer, cheese is fully ground, fully wash with 25ml pH4.6 acetate buffer again, suspension in the centrifuge of 4000rpm centrifugal 20 minutes, get supernatant and quantitatively move into digestion in the Kai Shi digestion bottle, carry out the Kai Shi titration, and represent with the percentage (%) that accounts for the cheese nitrogen pool.
12%TCA sN measures
Accurately take by weighing 1.5g cheese, add as 25ml 12%TCA solution, cheese is fully ground, use the molten abundant flushing of 20ml 12%TCA again, suspension in the centrifuge of 4000rpm centrifugal 20 minutes, get supernatant and quantitatively move into digestion in the Kai Shi digestion bottle, carry out the Kai Shi titration, and represent with the percentage (%) that accounts for the cheese nitrogen pool.
Protein determination
The employing Kjeldahl is measured
The mensuration of moisture
Adopt oven dry constant weight method to measure
The fat content of cheese is measured
Cheese and processed cheese food determination of fat (standard is sent out) " the international detection method of milk and milk products ".Promptly, now cheese is decomposed with hydrochloric acid, then fat is twitched, make the solvent evaporation, claim the weight of its residue to measure with acid alcohol solution and ether, benzinum according to the Schimd-Bondzynski-Ratzlaff method.
The mensuration of fat content in the cow's milk
Measure with Ba Bukekeshi method (Baback)
The cheese melting is measured
Measure the melting of cheese with the Schreiber experimental method of improvement, method is: get the thick cheese samples of 17.6mm diameter 7mm with special card punch, its machine direction vertically and the saluting of cheese; Sample is placed the culture dish of the 9em that is covered with filter paper in advance, at room temperature recovery temperature is 30 minutes, put it into then and be preheated in 100 ℃ of baking ovens, heated 1 hour, take out, at room temperature replied 30 minutes, measure the process cheese diameter that caves in slide measure, survey four values, be accurate to 0.01cm, calculate mean value, the melting of expression cheese.
The cheese grease property separated out mensuration
Measure the grease property separated out of cheese by the traditional fat leakage method of improvement, method is: get the thick cheese samples of 17.6mm diameter 7mm with special card punch, its machine direction vertically and the saluting of cheese; Sample is placed the culture dish of the 9cm that is covered with filter paper in advance, at room temperature recovery temperature is 30 minutes, puts it into then to be preheated in 100 ℃ of baking ovens, heats 1 hour, take out, at room temperature replied 30 minutes, scraper ring forms, and measures the scraper ring diameter with slide measure, survey four values, be accurate to 0.01cm, calculate mean value, the grease property separated out of expression cheese.
The mensuration of cheese matter structure
Full load pressure 25Kg, 45 ° of probe models, decrease speed 2mm/s thrusts degree of depth 15mm, carries out twice compression.Sample is the square of 2.00 ± 0.06cm, is placed on the compact disk, and machine direction is measured 19 ± 2 ℃ of room temperatures perpendicular to compact disk, and the working sample temperature is 10 ± 0.5 ℃.
Piza bakes test
The Mozzarella cheese chopping of Piza special use places on the Piza face cake, places the stove that is heated to 232 ℃ in advance, with the well-done degree of being of Piza face cake, takes out, and surveys its stringiness, melting, flowability, foaming characteristic and browning characteristic.
The screening of leavening
Obtain 4 strains from Foodstuffs Academy Microbiological Lab of China Agricultural University and dairy products functional experiment chamber, Beijing and produce acid can stablizing, product viscosity is higher, produces the high streptococcus thermophilus of fragrant performance.Product acidity to 4 strain streptococcus thermophiluses can be measured.The result is shown in table 3-1.
Produce the slower and stable bacterial strain of acid to measuring rate of producing acid for the every strain bacterium of examination, selecting, make cheese as single culture or mixed bacteria.The single culture leavening is selected streptococcus thermophilus for use, and the fermented by mixed bacterium agent is made up of streptococcus thermophilus and 1: 1 ratio of lactobacillus delbruockii subspecies bulgaricus.Used preservation culture medium of bacterial classification and growth medium are as follows:
Preserve culture medium: the I. actication of culture: skimmed milk powder is restored for skimmed milk according to 11% ratio, and again through 115 ℃, the 10min sterilization makes.With the oese L.bulgaricus that transfers, Streptococus.thermophilus is cultured to curdled milk for 42 ℃, continues to activate up to spawn activity repeatedly again to recover fully.II. make leavening: skimmed milk powder is restored for skimmed milk according to 11% ratio, again through 115 ℃, the 10min sterilization, the good bacterial classification of activation is inserted with 4% ratio in the cooling back, is cultured to curdled milk at 37 ℃, and it is standby to place refrigerator cold-storage.
Growth medium: L.Bulgaricus adopts the MRS culture medium, MRS culture medium preparation: the following component of dissolving in 1 liter of distilled water: peptone 10 grams, meat extract 10 grams, yeast extract 5 grams, dipotassium hydrogen phosphate 2 grams, dibasic ammonium citrate 2 grams, sodium acetate 5 grams, glucose 20 grams, 1 milliliter of Tween 80, magnesium sulfate 0.58 gram, manganese sulfate 0.25 gram, agar powder 15 grams.Adjust pH 6.2-6.4, autoclaving (101Kpa, 121 ℃) 15 minutes.St.Tthermophilus adopts the M17 synthetic media:
The preparation of M17 basal medium: the following component of dissolving in 1 liter of distilled water: tryptone 2.5 grams, stomach cardia peptone 2.5 grams, soy peptone 5 grams, yeast extract 5 grams, β-phosphoglycerol 10 grams, MgSO
4.7H
2O 0.25 gram, ascorbic acid 0.5 gram, agar 9-18 gram.Transfer pH7.1-7.2, autoclaving (101Kpa, 12i ℃) 15 minutes.The preparation of synthetic media: basal medium 95ml, lactose (10%) 5ml.
Table 3-1 4 strain streptococcus thermophiluses produce acid can the comparison
Time (min)
30 60 90 120 150 180 210 240 270
pH 6.22 6.09 5.96 5.79 5.51 5.25 5.08 5.00 4.84
CH5 0.27 0.28 0.32 0.32 0.43 0.54 0.56 0.61 0.67
Bacterium 6.12 6.14 6.02 5.48 5.47 5.15 4.91 4.67 4.56
Strain CH7 acid 0.27 0.27 0.39 0.43 0.46 0.59 0.69 0.82 0.83
Spend 6.08 6.03 5.94 5.94 5.91 5.91 5.77 5.50 5.20
CH9 ％ 0.25 0.28 0.34 0.33 0.36 0.32 0.38 0.43 0.49
6.18 6.10 5.79 5.80 5.45 5.24 5.03 4.97 4.89
L1 0.28 0.31 0.35 0.35 0.43 0.51 0.61 0.64 0.74
Can be found out that by Fig. 3-1 it is the slowest that CH7 produces acid, ferments after 4 and a half hours, the pH value of acidified milk is still more than 5.20.The acid of CH5 product is the fastest, and it is comparatively slow and stable that L1 and CH9 produce acid.CH9 produces viscosity and is better than L1, and retentiveness is better, and curdy texture is even, and institutional framework is good, and it is good to grow smell, so CH9 is more suitable for the production of cheese.That the De Shi lactobacillus bulgaricus is selected for use is the strain excellent LB that laboratory screening goes out.The preparation of composite ferment:
Therefore, adopt streptococcus thermophilus CH9 as the monococcus leavening, streptococcus thermophilus (Latin) CH9 and lactobacillus bulgaricus (Latin) LB mix in 1: 1 ratio of spawn activity, as mixed culture fermentation agent.Streptococcus thermophilus CH9 and lactobacillus bulgaricus LB record the viable count bacterium through the count plate method and reach 10
8Cfu/g.
For the examination bacterial classification: saliva chain coccus thermophilous subspecies CH9 (Streptococcus salivarius subsp.Thermophilus) CH9) and Bulgarian Lactobacillus delbrueckii subspecies LB (Lactobacillus delbrueckil ssp.Bulgaricus) provide by China Agricultural University functional dairy products laboratory, activate through abundant for the examination bacterial classification, as strains tested.
The screening of renin
Renin: calf rennet: Stamixl150, CHR HANSEN produces; Mixed enzyme: Caglificio company, CLERIZI produces; Microbial enzyme: Mycorenl.5P, the Guangzhou bio tech ltd.
Through experiment of single factor, according to production cost and cheese quality analysis-by-synthesis, the result shows that mixed enzyme is the most desirable renin that gets.Below all adopt mixed enzyme in the experiment.
Technical scheme:
By above-mentioned test, definite technical scheme is:
Get raw milk, by deviating from sweet milk fat, mix with raw milk, adjusting the lipoprotein ratio is 1.5: 1-1: 1.5, (60-78 degree centigrade of sterilization, 5 seconds-1 minute kind), be cooled to 35-40 degree centigrade, (saliva chain coccus thermophilous subspecies CH9: Bulgarian Lactobacillus delbrueckii LB is 1.5: 1 with leavening, 1: 1.5), addition is 0.5-2%, ferments 0.5-2 hour, adds renin (addition 1g/100kg, 5g/100kg), curdled milk (30-60min), cutting, heat shrink is (after the cutting, 35-40 ℃ of static 2-10min, stir 5-15min, warming while stirring in 10-20min then rises to 41-45 ℃ by 35-40 ℃), milk ejection clear (pH5.0-7.0), heap is made (37-45 ℃ to pH to 5.2-5.8), pulverizes with salt (the salt addition is 1.0-3.0%), blanching, stretching, (draft temperature is 55-70 ℃, stretching time is 3-10min), cooling (temperature 2-6 ℃), vacuum packaging, ripe (2-8 ℃).
Bacterial classification source: Bulgarian Lactobacillus delbrueckii L.bulgaricus, saliva chain coccus thermophilous subspecies Streptococus.thermophilus
The embodiment 1 that cheese is produced
Get the 1000g buffalo's milk,, mix with the 300g raw milk by deviating from sweet milk fat, adjusting the lipoprotein ratio is 1: 1, and 72 take the photograph the sterilization of formula degree, 5 seconds, influence to quality), be cooled to 37 degree, with leavening: saliva chain coccus thermophilous subspecies: Bulgarian Lactobacillus delbrueckii (1: 1), addition are 0.5%, ferment 1 hour-add renin (addition 2.5g/100kg), curdled milk (40min), cutting, heat shrink (is cut back 37 ℃ of static 5min, stir 10min, warming while stirring in 15min then rises to 42 ℃ by 37 ℃), milk ejection clear (pH6.0), heap is made (42 ℃ to pH to 5.2), pulverizing is with salt (the salt addition is 1.5%), blanching, stretch (draft temperature is 66 ℃, and stretching time is 5min.), cooling (frozen water, central temperature to 4 ℃), vacuum packaging, ripe (4 ℃).
The embodiment 2 that cheese is produced
Get 800g yak breast,, mix with the 200g raw milk by deviating from sweet milk fat, adjusting the lipoprotein ratio is 1: 1.5,68 take the photograph the sterilization of formula degree, 3 seconds), be cooled to 35 degree, with leavening: saliva chain coccus thermophilous subspecies: Bulgarian Lactobacillus delbrueckii (1.5: 1), addition is 1%, ferment 0.5 hour-add renin (addition 1g/100kg), curdled milk (30min), cutting, heat shrink (is cut back 35 ℃ of static 2min, is stirred 5min, warming while stirring in 10min then, rise to 41 ℃ by 35 ℃), milk ejection clear (pH5.0), heap is made (37 ℃ to pH to 5.2), pulverizes with salt (the salt addition is 1.0%), blanching, stretching, (draft temperature is 55 ℃, stretching time is 3min.), cooling (frozen water, central temperature to 2 ℃), vacuum packaging, ripe (2 ℃).
The embodiment 3 that cheese is produced
Get 1500g milk cow's milk,, mix with the 400g raw milk by deviating from sweet milk fat, adjusting the lipoprotein ratio is 1.5: 1, sterilization (78 degrees centigrade, 50 seconds), be cooled to 40 degrees centigrade, with leavening (saliva chain coccus thermophilous subspecies: Bulgarian Lactobacillus delbrueckii is 1: 1.5), addition is 2%, ferments 2 hours, add renin (addition 5g/100kg), curdled milk (30-60min), cutting, heat shrink is (after the cutting, 35-40 ℃ of static 2-10min, stir 5-15min, warming while stirring in 20min then rises to 4 ℃ by 40 ℃), milk ejection clear (pH7.0), heap is made (45 ℃ to pH to 5.8), pulverizes with salt (the salt addition is 3.0%), blanching, stretching, (draft temperature is 70 ℃, stretching time is 10min), cooling (6 ℃ of temperature), vacuum packaging, ripe (80 ℃).
Technique effect
In the cheese according to embodiment 1 gained: protein content is 26.40%, and fat content is 14.12%, and moisture is 50.45%.
Length of string 30cm: show that stringiness is good
In the cheese according to embodiment 1 gained: protein content is 28.20%, and fat content is 13.07%, and moisture is 46.33%.
Length of string 32cm: show that stringiness is good
In the cheese of last gained: protein content is 27.45%, and fat content is 12.32%, and moisture is 51.73%.
Length of string 29cm: show that stringiness is good
These three kinds of embodiment's: Pizza bakes state: melting is good, good fluidity, and the grease property separated out is strong, softness
These three kinds of embodiment's: when cheese does not melt: good springiness, quality is even,
These three kinds of embodiment's: the sense organ evaluation: chewiness slightly, salinity is moderate, and milk fragrance is arranged,
These three kinds of embodiment's: maturation time: 40 days
Claims (1)
- A kind of leavening of the Mozzarella of production cheese: it is characterized in that:Streptococcus thermophilus subspecies CH9 Streptococcus salivarius subsp.Thermophilus CH9 and lactobacillus bulgaricus subspecies LBLactobacillus delbrueckil ssp.Bulgaricu LB mix in 1: 1 ratio of spawn activity, as mixed culture fermentation agent.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410058386 CN1736224A (en) | 2004-08-16 | 2004-08-16 | Leaven for producing Mozzarella cheese |
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| CN 200410058386 CN1736224A (en) | 2004-08-16 | 2004-08-16 | Leaven for producing Mozzarella cheese |
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| CN1736224A true CN1736224A (en) | 2006-02-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776144A (en) * | 2012-07-30 | 2012-11-14 | 上海交通大学 | Complex strain, fermentation agent and preparation method of natural fermented kim milk |
| CN101057611B (en) * | 2007-05-25 | 2014-11-05 | 中国农业科学院农产品加工研究所 | Cheese and its preparing process |
-
2004
- 2004-08-16 CN CN 200410058386 patent/CN1736224A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057611B (en) * | 2007-05-25 | 2014-11-05 | 中国农业科学院农产品加工研究所 | Cheese and its preparing process |
| CN102776144A (en) * | 2012-07-30 | 2012-11-14 | 上海交通大学 | Complex strain, fermentation agent and preparation method of natural fermented kim milk |
| CN102776144B (en) * | 2012-07-30 | 2015-03-04 | 上海交通大学 | Complex strain, fermentation agent and preparation method of natural fermented skim milk |
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