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Cheese beverage containing probiotics and preparation method thereof

A technology of probiotics and cheese, applied in cheese substitutes, dairy products, applications, etc., can solve problems affecting the growth of probiotics, difficult to control the quality ratio of cheese and juice, etc., and achieve the effect of increasing nutritional value

Active Publication Date: 2014-07-30
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the defects that if fruit juice is added to the cheese drink containing probiotics, the mass ratio of cheese to fruit juice will be difficult to control, and the addition of fruit juice will affect the growth of probiotics. Bacteria cheese drink and preparation method thereof

Method used

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  • Cheese beverage containing probiotics and preparation method thereof
  • Cheese beverage containing probiotics and preparation method thereof
  • Cheese beverage containing probiotics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]Raw materials used in this embodiment: 10Kg of milk, 0.5Kg of 100% cantaloupe juice, 0.05g of mesophilic starter MA1450DCU (Danisco), 0.1L of Lactobacillus acidophilus (HOWARU Dophilus LYO100DCU-NM, Danisco) fermented liquid, Lactase (Marzyme 150MG, 100g, 2080-2305IMCU / g, Danisco Company) 0.015g, guar gum 3g, monoglyceride 2g.

[0038] Among them, the probiotic is Lactobacillus acidophilus (Lactobacillus acidophilus), and the fermentation liquid of Lactobacillus acidophilus is obtained by the following method: Lactobacillus acidophilus needs to be activated in advance, and the inoculation amount of 4g / 100L is transferred to the sterilized reducing Cultivate in skim milk at 37°C for 36 hours, and then use reduced skim milk as the medium to subculture for 2-3 times, that is, the number of viable bacteria ≥ 2×10 8 cfu / g working broth.

[0039] Among them, the way of adding rennet is: use 1.5% saline to prepare 0.015g rennet into a 2% solution, keep it warm at 30°C for 25mi...

Embodiment 2

[0047] Raw materials used in this embodiment: horse milk 10Kg, 100% apple juice 0.9Kg, mesophilic fermentation agent RM3250DCU (Danisco) 0.06g, bifidobacterium (B.bifidum (BB) 13.5DCU, Danisco) fermentation broth 0.2 L, chymosin (Marzyme 150MG, 100 g, 2080-2305 IMCU / g, Danisco Company) 0.01 g.

[0048] Among them, the probiotics are Bifidobacteria (Bifidobacteria), and the fermentation broth of Bifidobacteria is prepared by the following method: Bifidobacteria need to be activated in advance, and the inoculation amount of 6g / 100L is transferred to sterilized reduced skim milk37 Cultivate at ℃ for 36 hours, and then subculture 2-3 times with reduced skim milk as the medium, that is, the number of viable bacteria ≥ 2×10 8 cfu / g working broth.

[0049] Among them, the way of adding rennet is: use 1.5% salt water to prepare 0.01g rennet into a 2% solution, keep it warm at 30°C for 25min, and then add it into the treated milk.

[0050] The preparation method of the cheese drink c...

Embodiment 3

[0057] Raw materials used in this embodiment: goat milk 10Kg, 100% grape juice 0.6Kg, mesophilic fermentation agent R707, 100U (Ke Hansen Co., Ltd.) 0.01g, Lactobacillus casei (L.casei LC11LYO50DCU-S, Danisco company) Fermentation broth 0.3L, rennet (Marzyme 150MG, 100g, 2080-2305IMCU / g, Danisco Company) 0.014g, gelatin 5g.

[0058] Wherein, the probiotic is Lactobacillus casei (Lactobacillus casei), and the fermentation liquid of Lactobacillus casei is obtained by the following method: Lactobacillus casei needs to be activated in advance, and transferred to sterilized reduced skim milk with an inoculation amount of 6g / 100L Cultivate at 36°C for 24 hours, and then subculture 2-3 times with reduced skim milk as the medium, that is, the number of viable bacteria ≥ 2×10 8 cfu / g working broth.

[0059] Among them, the way of adding rennet is: use 1.5% salt water to make 0.014g rennet into a 2% solution, keep it warm at 30°C for 25min, and then add it into the treated milk.

[00...

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Abstract

The invention discloses a cheese beverage containing probiotics and a preparation method thereof. The preparation method comprises the following steps: (1) homogenizing raw milk and carrying out pasteurization at 72-76 DEG C for 10-15 seconds or intense heating treatment at 85-95 DEG C for 3-5 minutes to obtain treated milk; (2) cooling, adding a mesophilic fermenting agent and probiotics to ferment, and adding chymosin to continue fermentation after 15-30 minutes of fermentation till the pH is 4.6-5.0; (3) heating to 36-38 DEG C and discharging whey to obtain curds; and (4) sterilizing juice at 106-110 DEG C for 10-20 seconds, cooling, washing the curds by the juice from bottom to top, stirring while washing, and homogenizing to obtain the cheese beverage, wherein the homogenizing pressure is over 0.4MPa and the weight ratio of the curds to the juice is 1:9 to 5:5. The cheese beverage organically combines cheese, probiotics and juice, the survival amount of probiotics can be maintained, and the cheese beverage is abundant in nutrition and smooth in taste and is sweet and sour.

Description

technical field [0001] The invention relates to a cheese drink containing probiotics and a preparation method thereof. Background technique [0002] Cheese is recognized as a good nutritional product. The yield of making cheese from milk is about 7% to 10%. In addition to high-quality protein, cheese also contains trace mineral elements such as carbohydrates, organic acids, calcium, phosphorus, sodium, potassium, magnesium, iron, zinc and Fat-soluble vitamin A, carotene and water-soluble vitamins B1, B2, B6, B12, niacin, pantothenic acid, biotin and other components, these substances have many important physiological functions. [0003] Probiotics are living microorganisms that, when ingested in certain quantities, can have a beneficial effect on the health of the host. Probiotics can compete with and inhibit the growth of harmful microorganisms in the colon and small intestine, which is beneficial to the stability of the digestive system. In addition, probiotics also hav...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 焦晶凯郭本恒莫蓓红刘振民郑远荣石春权朱培孙颜君凌勇飚
Owner BRIGHT DAIRY & FOOD
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