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Lactobacillus rhamnosus, its application, cheese, and preparation method of cheese

The technology of Lactobacillus rhamnosus and cheese, which is applied in the field of cheese preparation, can solve the problem that the flavor does not conform to traditional eating habits and tastes, and achieve the effects of enhancing the flavor of nuts and speeding up the softening rate.

Active Publication Date: 2015-02-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the relevant cheese preference survey, 78% of consumers like the "nutty" flavor associated with mature cheese; the reason why cheese is not generally accepted is that its flavor is not in line with Chinese traditional eating habits and taste

Method used

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  • Lactobacillus rhamnosus, its application, cheese, and preparation method of cheese
  • Lactobacillus rhamnosus, its application, cheese, and preparation method of cheese
  • Lactobacillus rhamnosus, its application, cheese, and preparation method of cheese

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preparation example Construction

[0027] On the basis of the above, the present invention further provides a method for preparing cheese, wherein the method includes: adding the above-mentioned Lactobacillus rhamnosus and rennet into fermented milk and contacting with fermented milk for curdling, A milk protein curd is obtained, wherein the fermented milk is obtained by fermenting raw milk.

[0028] In the present invention, there is no particular limitation on the order of adding Lactobacillus rhamnosus and chymosin, for example, they can be added at the same time, or one can be added first, and then the other can be added, which can be determined by those skilled in the art according to the actual situation. Choose yourself.

[0029] According to the present invention, the added amount of Lactobacillus rhamnosus can be changed in a relatively large range, as long as it does not affect the fermentation of the fermented strains used to ferment raw milk and does not interfere with the production of rennet. Tha...

preparation example 1

[0055] (1) Preparation of Lactobacillus rhamnosus live bacterium suspension of the present invention: T8 according to 10 7 The inoculum amount of CUF / ml was respectively inoculated in 500ml of MRS liquid medium, and cultured anaerobically at 37°C for 12h, so that the bacterial cell concentration reached 10 9 CFU / ml, washed with normal saline, centrifuged at 4500r / min for 15min to collect the bacterial cells, and finally resuspended the bacterial cell pellet in physiological saline at a ratio of 25ml concentrated to 5ml, and placed at 4°C for use.

[0056] (2) Standardization of raw milk, so that protein / fat in raw milk is 0.8.

[0057] (3) Put the above-mentioned standardized raw milk into a cheese tank, and sterilize it at 63°C for 30 minutes; then cool it down to 32°C quickly, insert the direct-injection strain R704, and use 1L of the raw milk as a reference to ferment the strain The inoculum size is 10 10 CFU: Raw milk was fermented at 32°C for 30 minutes to obtain fermen...

Embodiment 1

[0059] (1) In the fermented milk of preparation example (3) gained, take per liter as standard, add the rennet (4200U) of 0.035g and Lactobacillus rhamnosus T8 (concentration in fermented milk is 5 * 10 8 CFU / L). Continue culturing at a constant temperature of 32°C for curdling. When cutting the clot with a thin blade, use the blade to lift the cut vertically upward until the curd can be torn naturally from the cut and the blade is no longer stained with flocs. When the particles are formed, the end point of curdling is reached to obtain milk protein curd. The curdling time was recorded as 43min.

[0060] (2) Cut the milk protein curd obtained in the step (1) into square pieces of about 0.8×0.8 cm with a stainless steel horizontal and vertical cutter; after the cut curd is left to stand in the cheese tank for 5 minutes, it is cut at a rate of 5 min / 1 Increase the temperature from 32°C to 38°C at the speed of ℃ for constant temperature cooking, and stir the curd at a slow and...

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Abstract

The invention discloses a Lactobacillus rhamnosus, and its application in preparation of cheese. The Lactobacillus rhamnosus is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No.9605. The invention also discloses a method for preparing the cheese, and the cheese prepared through the method. The method is characterized in that the Lactobacillus rhamnosus and chymosin are added to fermented milk and contact with the fermented milk to carry out renneting in order to obtain lactoprotein clots, wherein the fermented milk is obtained by fermenting raw milk. Lactobacillus rhamnosus and the chymosin are added to the fermented milk to prepare the cheese through the above technical scheme, so the nut flavor of the finally obtained cheese is enhanced, and the softening rate in the cheese ripening process is accelerated. Good foundation is laid for preparing for cheeses suitable for Chinese tastes.

Description

technical field [0001] The invention relates to a kind of Lactobacillus rhamnosus, the application of the Lactobacillus rhamnosus in preparing food, especially cheese, the invention also relates to a method for preparing cheese and the cheese prepared by the method. Background technique [0002] Dairy products are the closest to perfect foods, containing almost all the nutrients needed for biological activities, and are important components of a balanced diet. Cheese is a food with high nutritional value, known as "milk gold", the "pearl" in the crown of the dairy industry, and is the main dairy product in western developed countries. Growing Dairy. In China, however, the cheese market is still in its initial stage of development, mainly consumed in western restaurants and fast food restaurants, and has not fully penetrated into households. According to the relevant cheese preference survey, 78% of consumers like the "nutty" flavor associated with mature cheese; the reason...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032C12N1/20C12R1/225
Inventor 任发政彭海鑫王芳郭慧媛张晓莹
Owner CHINA AGRI UNIV
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