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Processed cheese containing active lactobacillus and preparation method thereof

A technology for active lactic acid bacteria and processed cheese, which is applied in the field of processed cheese containing active lactic acid bacteria and its preparation, can solve the problems of reducing the nutritional value and death of processed cheese, and achieves the effects of simple production method and high nutritional value.

Inactive Publication Date: 2009-07-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the processed cheese retains the high-quality protein, functional polypeptides and other nutrients in the original cheese, almost all the lactic acid bacteria in the original cheese die during the heating process, thus reducing the nutritional value of the processed cheese

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Preparation of Processed Cheese Containing Active Bifidobacteria and Detection of Viable Bacteria

[0029] (1) Preparation of processed cheese containing active bifidobacteria

[0030] (1) Weigh raw materials (unit: kg) according to the following formula:

[0031] Cheddar cheese 20, Gouda cheese 30, butter 10, sodium dihydrogen phosphate 1, disodium hydrogen phosphate 2, sodium tripolyphosphate 1, water 20, carrageenan 0.5: locust bean gum 0.5, skimmed milk powder 10, sugar 0.65 : Lactic acid 0.35, whey powder 6.

[0032] (2) In a melting pot, mix butter and water at 55°C and heat to melt, white sugar, carrageenan, skimmed milk powder, whey powder, locust bean gum, sodium dihydrogen phosphate, disodium hydrogen phosphate, trimer Sodium phosphate and lactic acid are mixed and dissolved in water, and mixed with the above melted butter;

[0033] (3) Then add crushed Cheddar cheese powder and Gouda cheese powder, raise the temperature to 85°C, and stir at 1200r...

Embodiment 2

[0043] Example 2 Preparation of Processed Cheese Containing Active Lactococcus and Detection of Viable Bacteria

[0044] (1) Preparation of processed cheese containing active Lactococcus

[0045] Including the following steps:

[0046] (1) Centrifuge the fermented liquid of Lactococcus to collect the wet cells, wash them twice with normal saline, add 1ml of normal saline, shake the cells into a paste, and the number of viable cells is 1.3×10 10 cfu / g;

[0047](2) Weigh raw materials (unit: kg) according to the following formula:

[0048] Cheddar cheese 20, Gouda cheese 25, butter 10, disodium hydrogen phosphate 1.5, sodium citrate 1.5, water 30, carrageenan 0.5, skimmed milk powder 10, salt 1.0, essence 0.5;

[0049] (3) In a melting pot, mix butter and water at 55°C and heat to melt, mix table salt, carrageenan, skimmed milk powder, disodium hydrogen phosphate, sodium citrate, and essence, dissolve in water, and mix with the above melted butter Mix evenly; then add crushe...

Embodiment 3

[0055] Example 3 Preparation of Processed Cheese Containing Active Lactobacillus and Detection of Viable Bacteria

[0056] (1) Preparation of processed cheese containing active Lactobacillus

[0057] (1) Weigh raw materials (unit: kg) according to the following formula:

[0058] Cheddar cheese powder 40, water 40, butter 7, skimmed milk powder 7, sodium tripolyphosphate 2, locust bean gum 1.5, white sugar 1.5, lactobacillus 1;

[0059] (2) Mix butter and water in a melting pot at 60°C and heat to melt, mix white sugar, locust bean gum, sodium tripolyphosphate, and skimmed milk powder, dissolve them in water, and mix with the above-mentioned melted butter evenly;

[0060] (3) Add Cheddar cheese powder, raise the temperature to 90°C, stir at 1000rpm for 10min; then keep the temperature in a water bath at 70°C for 30mim;

[0061] (4) Add the bacterial powder of Lactobacillus casei (purchased from Danisco Biotechnology Co., Ltd.), stir evenly, pack separately, and store in a ref...

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PUM

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Abstract

The invention discloses a remade cheese containing active lactobacillus, which contains the active lactobacillus over 1*10cfu / g in the prepared cheese. The remade cheese is made from the following raw materials in portion by weight: 40 to 75 portions of cheese powder, 20 to 40 portions of water, 0.5 to 2 portions of a stabilizing agent, 2 to 4 portions of emulsifying salt, 0 to 2 portions of a seasoning auxiliary material, 0 to 15 portions of a nutrient auxiliary material, and 1 to 3 portions of the lactobacillus, wherein the cheese powder mainly comprises Gouda cheese with maturity of between 5 and 6 months, and Cheddar cheese with maturity of between 6 and 12 months. The remade cheese product maintains fine protein and various mineral nutrients in original cheese; meanwhile, the added active lactobacillus makes nutrient value of the product further improved, and the number of the lactobacillus in the product after one-month storage is basically unreduced or reduced slightly, so the remade cheese has longer quality guarantee period than other dairy products containing probiotics.

Description

technical field [0001] The invention belongs to the field of dairy processing, and in particular relates to processed cheese containing active lactic acid bacteria and a preparation method thereof. Background technique [0002] Processed cheese is a kind of cheese product that can be stored for a long time, which is made of natural cheese as the main raw material, added emulsifier, stabilizer, pigment and other auxiliary materials, melted by heating, emulsified, and filled while hot. Processed cheese is rich in high-quality full-price protein, fat, sugar, organic acid, minerals and other nutrients. [0003] Cheese is a very common food in western countries, but because its taste and flavor do not conform to Chinese eating habits, its sales in the Chinese market are hindered. The advantage of processed cheese over natural cheese is that it has a long shelf life after heating, and its flavor is easy to control. It can be adjusted with flavoring agents according to different e...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 陈尚武王静波任发政陈勇
Owner CHINA AGRI UNIV
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