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Technology for producing calf chymosin substitute of cheese

A rennet and substitute technology, which is applied in the technical field of production and preparation of cheese calf rennet substitute, can solve the problems of strong degradability of casein protein, etc., and achieves the promotion of rennet production, high fermentation activity, guaranteeing yield effect

Inactive Publication Date: 2010-11-03
滕国新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common animal pepsin is not as good as calf rennet. Although many plant and bacterial rennets have the property of curdling milk, they are strong in degrading casein and tend to produce bitter taste, so they are not suitable for making cheese.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: (a kind of production preparation technology of cheese calf rennet substitute)

[0015] 1) Prepare medium: 25g of glutinous rice, 10g of bran, add animal hydrolyzed protein, skimmed milk powder, soybean protein, etc., the addition amount is 2g, 0.25g, 0.3g respectively. After mixing the raw materials evenly, dilute to 100g with water, pH6.8±0.2, steam sterilization at 121°C for 15min, cool down after sterilization and inoculate. The fermentation time is 72h.

[0016] 2), strain activation: the strains preserved through freeze-drying are not vigorous,

[0017] In a dormant state that sustains life, especially freeze-dried bacteria. When the bacteria are subjected to severe physical stimulation during freeze-drying, most of them die, and only a few percent survive. Therefore, they need to be activated before use to restore their vitality to normal. Take it directly with a sterilized coiled platinum earring, and transfer it into a fresh medium test tube. ...

Embodiment 2

[0019] Embodiment 2: (a kind of production preparation technology of cheese calf rennet substitute)

[0020] 1) Prepare medium: 400g glutinous rice, 100g bran, add animal hydrolyzed protein, skimmed milk powder, soybean protein, etc., and add 20g, 1.5g, 1.5g respectively. Ammonium citrate and ammonium sulfate, the added amount is 0.5g and 1g. After mixing the raw materials evenly, pH6.8±0.2, steam sterilization at 121°C for 15 minutes, after sterilization, cool down and inoculate. The fermentation time is 72h.

[0021] 2) Activation of strains: Freeze-dried strains, preserved strains are not vigorous, and are in a dormant state to maintain life, especially freeze-dried strains. The strains were subjected to intense physical stimulation during freeze-drying, most of them died, and only a few percent survived. Therefore, they need to be activated before use to restore their vitality to normal. Take it directly with a sterilized coiled platinum earring, and transfer it into a ...

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Abstract

The invention belongs to production technology for a calf chymosin substitute in the production technology of milk products and particularly relates to a method for producing the calf chymosin substitute by using the leftover bran which is generated in a food preparation process and other auxiliary materials such as sticky rice and albumen powder as a culture medium and by adopting a ventilated solid culturing way. The chymosin prepared by the method of the invention can reduce or substitute the chymosin applied in the cheese preparation so as to reduce the processing and production cost of the cheese. The invention aims to overcome the defects of the prior art by providing the method, which has the advantages of stable quality and small investment and operation cost, for producing the calf chymosin substitute of cheese.

Description

technical field [0001] The invention belongs to the production and preparation technology of calf chymosin substitute in the dairy product production technology, and specifically relates to how to use leftover bran and other auxiliary glutinous rice and protein powder in the grain production process as a culture medium, and adopt ventilated solid culture The calf rennet substitute is produced by a method, and the invented rennet preparation method can reduce and replace the rennet used in cheese making, thereby reducing the production cost of cheese processing. Background technique [0002] Rennet is the key enzyme that coagulates milk in cheese production. With the Beijing Olympic Games approaching, the rapid development of foreign fast food in China has driven the consumption of cheese by Chinese residents. With the increase of residents' income, people hope to improve their nutritional status, and the consumption of cheese is increasing year by year. Since there is no in...

Claims

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Application Information

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IPC IPC(8): A23C19/04
Inventor 滕国新
Owner 滕国新
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