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Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel

A brine and gel technology, applied in the field of cheese storage, can solve the problems of insecure food safety, destruction of naturally contained bacteria, peeling of cortex, etc., and achieve the effects of easy application and promotion, low production cost, and prolonged storage time.

Active Publication Date: 2015-07-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the deterioration phenomena such as color change and cortex shedding that are easy to occur in fresh mozzarella cheese using existing common storage reagents. There is no guarantee of food safety

Method used

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  • Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel
  • Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel
  • Brine gel for storing fresh Mozzarella cheese and preparation method of brine gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material composition formula: 60g whey, 2.66g NaCl, 30mL lactoferrin hydrolyzate solution, 8g stabilizer and 3g thickener, and the balance is water.

[0025] Among them, the whey is obtained from the whey discharged during the cheese production process. The thickener is sodium alginate, and the stabilizer is chitosan. The volume of the brine gel finally prepared in this embodiment is 1000mL.

[0026] (2) Preparation method:

[0027] (1) Dissolving 3.5g of lactoferrin in 100ml of distilled water to prepare an aqueous solution with a concentration of 3.5%. The percentage is the mass percentage of the lactoferrin and distilled water. Adjust the pH value to 2.5 with 1M hydrochloric acid, add 3.5g of porcine pepsin with an enzyme activity of 300units / mg, hydrolyze at 37°C for 80min, heat the enzymolysis solution at 80°C for 15min, stop the hydrolysis reaction, add 1M NaOH after cooling to 32°C The pH value of the system was neutralized to 6.5, 4°C, 17000×g, refrig...

Embodiment 2

[0032] (1) Raw material composition formula: 50g whey, 2.5g NaCl, 15mL lactoferrin hydrolyzate solution, 5g thickener and 5g stabilizer, and the balance is water.

[0033] Among them, the whey is obtained from the whey discharged during the cheese production process. The thickener is sodium carboxymethylcellulose (CMC), and the stabilizer is chitosan. The volume of the brine gel finally prepared in this embodiment is 1000mL.

[0034] (2) Preparation method:

[0035] (1) 2g of lactoferrin is dissolved in 100ml of distilled water to prepare an aqueous solution with a concentration of 2%, and the percentage is the mass percentage of the mass of lactoferrin and distilled water. Adjust the pH value to 2.5 with 1M hydrochloric acid, add 3g of porcine pepsin with an enzyme activity of 300units / mg, hydrolyze at 37°C for 20min, heat the enzymolysis solution at 80°C for 12min, stop the hydrolysis reaction, add 1M NaOH after cooling to 32°C The pH value of the system was neutralized t...

Embodiment 3

[0040] (1) Raw material composition formula: 120g whey, 12.5g NaCl, 100mL lactoferrin hydrolyzate solution, 2g thickener and 7g stabilizer, and the balance is water.

[0041] Among them, the whey is obtained from the whey discharged during the cheese production process. The thickener is β-cyclodextrin, and the stabilizer is chitosan. The volume of the brine gel finally obtained in this embodiment is 1000m.

[0042] (2) Preparation method:

[0043] (1) 10 g of lactoferrin was dissolved in 100 ml of distilled water to prepare an aqueous solution with a concentration of 10%, and the percentage was the mass percentage of lactoferrin and distilled water. Adjust the pH value to 2.5 with 1M hydrochloric acid, add 10g of porcine pepsin with an enzyme activity of 300units / mg, hydrolyze at 37°C for 120min, heat the enzymolysis solution at 85°C for 12min, stop the hydrolysis reaction, add 1M NaOH after cooling to 32°C The pH value of the system was neutralized to 7.0, 4°C, 17000×g, re...

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Abstract

The invention provides a brine gel for storing fresh Mozzarella cheese and a preparation method of the brine gel. The brine gel comprises 5% to 12% of whey, 0.25% to 1.25% of NaCl, 0.03% to 0.72% of lactoferrin proteolysis, 0.2% to 1% of a thickening agent, 01% to 0.7% of a stabilizing agent and the balance water (W / V). A preparation method of the lactoferrin proteolysis includes the steps that 9,000 U / ml to 30,000 U / ml of porcine pepsin is added to a 2% to 10% lactoferrin solution, enzymolysis is conducted for 20 to 120 minutes, the porcine pepsin is heated and inactivated, solid and liquid are separated, and supernate is acquired to be sterilized. The preparation method includes the steps that firstly, mixed liquid of the whey, the NaCl and the water is acquired and sterilized; secondly, the lactoferrin proteolysis, the stabilizing agent and the thickening agent are added and mixed evenly. By the adoption of the brine gel, the shelf life of the stored fresh Mozzarella cheese is as long as 30 days, the water content of the cheese is high, the taste is good, and operation is easy.

Description

technical field [0001] The invention relates to the technical field of cheese storage, in particular to a brine gel for storing fresh mozzarella cheese and a preparation method thereof. Background technique [0002] Mozzarella Cheese (Mozzarella Cheese) is a type of fresh cheese commonly used in pizza and other Western-style pastries. Because of its strong flavor, soft taste and good drawing effect, its consumption in China is increasing day by day. Fresh Mozzarella Cheese The water content is relatively high, which can reach 50-60%, so it is generally stored in the prepared brine to ensure its moisture and soft taste. However, since fresh cheese is not sterilized, it is easy to be infected with bacteria during storage, which often leads to hydrolysis of protein and fat in cheese, production of non-flavor substances and discoloration. Under ordinary cold storage at 4°C, when Pseudomonas, Acinetobacter and other microorganisms in mozzarella cheese become the dominant genus, ...

Claims

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Application Information

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IPC IPC(8): A23C19/097
Inventor 刘沛毅郭本恒刘振民杭锋穆海菠王钦博朱军伟王国骄
Owner BRIGHT DAIRY & FOOD
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