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A kind of preparation method of Camembert cheese

A cheese and starter technology, applied in dairy products, cheese substitutes, applications, etc., to achieve the effects of improving fruity aroma, improving viscosity and cohesion, and increasing soluble nitrogen content

Active Publication Date: 2019-09-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no report on the application of lactic acid bacteria in Camembert cheese to improve the flavor. What kind of lactic acid bacteria to add, how to apply and control the conditions to improve the flavor while maintaining normal fermentation is an urgent problem to be solved

Method used

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  • A kind of preparation method of Camembert cheese
  • A kind of preparation method of Camembert cheese
  • A kind of preparation method of Camembert cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: add the Camembert cheese of plantaractobacillus CGMCC No.10342

[0040] 1. Preparation of Lactobacillus plantarum CGMCC No.10342 direct input working starter.

[0041] Lactobacillus plantarum CGMCC No.10342 was inoculated in MRS liquid medium with an inoculum of 2%, and cultured at 37°C for 20-24h, so that the number of viable Lactobacillus plantarum CGMCC No.10342 reached 10 8 cfu / mL or more, carry out centrifugation, centrifugation conditions: 4000rpm, 10min, 4°C, wash the precipitate twice with PBS buffer solution of pH 7.0, add lyoprotectant, adjust the cell concentration to 10 9 cfu / mL, mixed evenly, and vacuum freeze-dried to obtain the Lactobacillus plantarum CGMCC No.10342 direct-injection working starter.

[0042] 2. Production of Camembert cheese containing Lactobacillus plantarum CGMCC No.10342

[0043] The production process of Camembert cheese is as follows: the raw milk is pasteurized and cooled to 32°C quickly, adding starter, mold starter...

Embodiment 2

[0059] Embodiment 2: add the Camembert cheese of plantaractobacillus CGMCC No.10342

[0060] 1. Activation of Lactobacillus plantarum CGMCC No.10342

[0061] Purification and separation of MRS plate: Pick Lactobacillus plantarum CGMCC No.10342 with an inoculation loop under sterile conditions, streak on the MRS plate, place the plate in an incubator at 37°C for 48 hours, pick a single colony for microscopic examination, and realize the strain Purebred segregation.

[0062] Activation of the original strain: Take out the frozen strain from the -70°C refrigerator, inoculate 100 μL of the bacterial liquid into 5 mL of sterilized MRS liquid medium after thawing, grow at 37°C for 18 hours, streak, and inoculate in solid MRS at 37°C After culturing for 48 hours, a single colony was selected and inoculated in sterilized MRS liquid medium, and the experiment was carried out after three generations of activation.

[0063] MRS medium composition: 10g peptone, 10g beef extract, 5g yeas...

Embodiment 3

[0081] Embodiment 3: add the Camembert cheese of plantaractobacillus CGMCC No.10342

[0082] (1) Pretreatment of raw milk:

[0083] After the standardized raw milk is pasteurized, it is rapidly cooled to 32°C (maintain this temperature during the subsequent operation of the cheese);

[0084] (2) Addition of Lactococcus lactis starter and mold starter:

[0085] Activate Lactococcus lactis starter and mold starter strains in skim milk medium at 28-32°C for 10-12 hours, then add 2% each to raw milk, and stir evenly;

[0086] (3) Addition of auxiliary starter:

[0087] Add the activated Lactobacillus plantarum CGMCC No.10342 bacterial solution to the raw milk according to the addition amount of 5% (v / v), stir evenly, and let stand;

[0088] (4) Addition of rennet:

[0089] When the pH drops by 0.25, add 0.0015% rennet, stir evenly, and curd the milk;

[0090] (5) Cut curd, heat and stir and remove whey:

[0091] After the rennet is added, cut the curd after it is fully forme...

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Abstract

The invention discloses a method for preparing Camembert cheese and belongs to the field of milk product processing. According to the method, raw milk serves as a raw material and is cooled after pasteurization, a fermentation agent and a mildew fermentation agent are added, a lactobacillus plantarum CGMCC No.10342 auxiliary fermentation agent is added, uniform stirring is conducted, preacidification is carried out, then rennin is added for curding, after curding is completed, cutting, milk discharge, mould entering, salting, cooking and other operation are carried out, and the Camembert cheese is obtained. The Camembert cheese obtained through the method is improved in smell and taste.

Description

technical field [0001] The invention relates to a preparation method of Camembert cheese, which belongs to the field of dairy product processing. Background technique [0002] Camembert cheese is a typical mold-ripened soft cheese, covered with white mold on the surface, and the internal tissue is in a melting state, with a characteristic flavor of mushroom flavor and lack of pleasant fruity aroma, which makes Chinese people accept Camembert cheese lower degree. Therefore, it is of great significance to improve the flavor of Camembert cheese. [0003] According to literature reports, Lactobacillus plantarum is the main lactic acid bacteria with high ethyl ester synthesis ability. In addition, Lactobacillus plantarum has a wide range of sources and is easily absorbed by the human body. It can regulate the normal flora of the gastrointestinal tract of the body and maintain the balance of micro-ecology, thereby improving the function of the gastrointestinal tract and enhancin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/032A23C19/04A23C19/064A23C19/14
Inventor 陈卫刘小鸣张灏赵建新洪青田丰伟范大明张秋香王刚郭敏张白曦赵国忠
Owner JIANGNAN UNIV
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