Preparation method of fortified vitamin E-containing fresh cheese

A production method and vitamin technology, applied in dairy products, cheese substitutes, applications, etc., to achieve the effects of prolonging shelf life, excellent water solubility, improving edible value and utilization rate

Inactive Publication Date: 2014-05-14
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, to solve this problem, there are many applications of microencapsulation technology, but the microencapsulation technology needs to add a variety of emulsifiers and stabilizers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The specific operation steps of preparing fortified vitamin E fresh cheese are as follows:

[0025] (1) Preparation of self-assembled molecule of β-lactoglobulin-vitamin E

[0026] Weigh 0.1 g of vitamin E and 0.025 g of β-lactalbumin in a brown bottle protected from light, dissolve in 20 mL of pure water, and mix for 2 min with a vortex mixer. The mixed solution of β-lactalbumin egg and vitamin E was reacted for 60 minutes under the conditions of a temperature of 50° C. and a stirring speed of 1000 r / min by a heat-collecting magnetic stirrer. Cool in a water bath to room temperature, transfer the reacted solution into a dialysis bag with a molecular weight cut-off of 3500Da, and dialyze in the dark at 20:1000 (reaction solution: pure water) for 24 hours to remove excess vitamin E and obtain β-lactoglobulin- The vitamin E content in the vitamin E self-assembly product is 460 g / kg;

[0027] (2) Strain activation and starter preparation

[0028] Lactococcus lactis was ...

Embodiment 2

[0032] Embodiment 2: a kind of preparation method of fortified vitamin E fresh cheese comprises the following steps:

[0033] (1) Preparation of self-assembled molecule of β-lactoglobulin-vitamin E

[0034] Use a brown bottle to avoid light and weigh 0.1g of vitamin E and 0.02g of β-lactalbumin, dissolve in 20mL of pure water, and mix with a vortex mixer for 2min. The mixed solution of β-lactalbumin egg and vitamin E was reacted for 60 minutes under the conditions of a temperature of 50° C. and a stirring speed of 1000 r / min by a heat-collecting magnetic stirrer. Cool in a water bath to room temperature, transfer the reacted solution into a dialysis bag with a molecular weight cut-off of 3500Da, and dialyze in the dark at 20:1000 (reaction solution: pure water) for 24 hours to remove excess vitamin E and obtain β-lactoglobulin- The vitamin E content in the vitamin E self-assembled molecular product is 375 g / kg;

[0035] (2) Strain activation and starter preparation

[0036]...

Embodiment 3

[0040] Embodiment 3: a kind of preparation method of fortified vitamin E fresh cheese comprises the following steps:

[0041] (1) Preparation of self-assembled molecule of β-lactoglobulin-vitamin E

[0042] Weigh 0.1 g of vitamin E and 0.025 g of β-lactalbumin in a brown bottle protected from light, dissolve them in 20 mL of buffer solution with a pH value of 5.91, and mix for 2 min with a vortex mixer. The mixed solution of β-lactalbumin egg and vitamin E was reacted for 60 minutes under the conditions of a temperature of 50° C. and a stirring speed of 1000 r / min by a heat-collecting magnetic stirrer. The vitamin E content in the obtained β-lactoglobulin-vitamin E self-assembled molecular product is 403 g / kg;

[0043] (2) Strain activation and starter preparation

[0044] Lactococcus lactis was taken out from the cryopreservation tube, inoculated at 3% inoculum in M17 medium sterilized at 121°C for 15 minutes, cultured at 37°C for 12 hours, and transferred to skim milk medi...

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PUM

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Abstract

The invention relates to reparation method of a fortified vitamin E-containing fresh cheese. The method comprises the following steps: 1, dissolving vitamin E and beta-whey protein in water, stirring with magnetic force so as to obtain a reaction solution, and dialyzing in a dialyzing bag so as to obtain a self-assembly beta-lacto globulin-fortified vitamin E product; 2, inoculating lactococcus in an M17 culture medium, carrying out continuous activation for three generations to obtain a bacterium solution, and inoculating the bacterium solution in a whey basal culture medium for culturing so as to obtain a fermentation agent; 3, mixing the self-assembly beta-lactoglobulin-fortified vitamin E product and fresh cow milk, adding calcium chloride, inoculating the fermentation agent, carrying out acid production, and curding so as to obtain the fortified vitamin E-containing fresh cheese. In the method, only beta-lactoglobulin serves as a carrier, no other coupling reagents, emulgators and organic solvents are added; on one hand, the food safety of the fortified vitamin E-containing fresh cheese is good, on the other hand, the edibleness and the utilization rate of the vitamin E are increased; the shelf life of the fresh cheese is prolonged.

Description

technical field [0001] The invention belongs to the technical field of preparation technology of functional food, and relates to a preparation method of a beta-lactoglobulin-vitamin E self-assembly product, in particular to making fresh cheese fortified with vitamin E. Background technique [0002] Cheese is a fermented dairy product that is loved by people for its special flavor, high nutritional value, and variety of textures and forms. In foreign countries, cheese has already become a necessity in people's diet. Usually, developed countries use about half of fresh milk to make cheese every year, and the variety is also relatively rich. In my country, cheese production is in its infancy, and the output and variety are small. The gap in cheese-like products still relies on imports to make up for it. In addition to the relatively comprehensive nutrients contained in cheese, it also contains some biologically active substances with physiological regulation functions. It is a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 薛秀恒刘艳玲王志耕王菊花梅林
Owner ANHUI AGRICULTURAL UNIVERSITY
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