Preparation method of cheddar cheese rich in gamma-aminobutyric acid

A technology of cheddar cheese and aminobutyric acid, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of gamma-aminobutyric acid side effects, high cost, and low gamma-aminobutyric acid content

Inactive Publication Date: 2016-03-02
QIQIHAR MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of low content of gamma-aminobutyric acid in existing cheese, potential toxic side effects and high cost of artificially added chemically synthesized gamma-aminobutyric acid, and improve the production of metabolite gamma-aminobutyric acid in cheese by using lactic acid bacteria fermentation. Medium content, providing a preparation method of cheddar cheese rich in gamma-aminobutyric acid

Method used

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  • Preparation method of cheddar cheese rich in gamma-aminobutyric acid
  • Preparation method of cheddar cheese rich in gamma-aminobutyric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw milk is standardized, sterilized, inoculated with γ-aminobutyric acid-producing strains and traditional starter, added calcium chloride, added rennet, curdled milk, cut curd, stacked, salted, and matured to make a Cheddar cheese rich in gamma-aminobutyric acid. The number of viable lactic acid bacteria in cheddar cheese was 8.35×10 8 cfu / g, and the content of γ-aminobutyric acid is 43.48mg / 100g.

[0023] Its preparation method is as follows:

[0024] (1) Preparation of Streptococcus thermophilus starter: After expanding the Streptococcus thermophilus strains stored at -80°C through the improved tomato juice medium for three times, the bacteria were collected by centrifugation. The components of the improved tomato juice medium were tomato juice 50mL, yeast Extract 5g, beef extract 10g, lactose 20g, glucose 2g, dipotassium hydrogen phosphate 2g, Tween-801g, sodium acetate 5g, distilled water 1000mL, pH6.8;

[0025] (2) Raw material standardization and steriliz...

Embodiment 2

[0036] A preparation method of cheddar cheese rich in gamma-aminobutyric acid:

[0037] (1), (2), (4)-(10) are the same as Steps (1), (2), (4)-(10) of Example 1;

[0038] (3) Add starter: cool to 31°C, add 200DCU of commercial direct-injection starter, 1×10 starter starter of γ-aminobutyric acid producing strain 8 cfu / mL, probiotic starter, let it stand for 30 minutes until the acidity is 0.20%.

[0039] (11) Quality standard: the number of live lactic acid bacteria in cheddar cheese is 8.65×10 8 cfu / g, and the content of γ-aminobutyric acid is 44.40mg / 100g, the number of viable probiotic bacteria is 1.25×10 7 cfu / g.

[0040] A cheddar cheese rich in gamma-aminobutyric acid prepared by the method has the physiological efficacy of the gamma-aminobutyric acid and increases the physiological efficacy of probiotics.

Embodiment 3

[0042] A preparation method of cheddar cheese rich in gamma-aminobutyric acid:

[0043] (1), (3), (4)-(10) are the same as Steps (1), (3), (4)-(11) of Example 1;

[0044] (2) Raw material standardization and sterilization: After 1000kg of fresh milk is filtered to remove impurities, 500g of sodium glutamate is added, and prebiotic factors (polysaccharides, dietary fiber, etc.) are added to sterilize at 63°C for 30 minutes;

[0045] The gamma-aminobutyric acid-rich cheddar cheese prepared by the method has the physiological efficacy of the gamma-aminobutyric acid and increases the physiological efficacy of prebiotic factors.

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Abstract

The invention discloses a preparation method of cheddar cheese rich in gamma-aminobutyric acid. The cheddar cheese comprises the following raw materials of raw milk, chymosin, calcium chloride, a fermenting agent and the like. The cheddar cheese rich in gamma-aminobutyric acid is made through the working procedures of standardization of the raw milk, sterilization, cooling, innoculating streptococcus thermophilus and a commercial direct-vat type fermenting agent, generating acid, adding the calcium chloride, adding the chymosin for obtaining milk curds, cutting the milk curds, cheddaring, crushing the milk curds, salting, and maturing. The gamma-aminobutyric acid has the effects of regulating the blood pressure, stimulating the insulin secretion, restraining arteriosclerosis, improving the functions of the liver and the kidney, activating cerebral metabolism, calming and the like. According to the preparation method disclosed by the invention, the streptococcus thermophilus and the commercial direct-vat type fermenting agent are compounded, so that the content of the gamma-aminobutyric acid is continuously accumulated in the making and maturing stage of the cheese, and the content of the gamma-aminobutyric acid in the cheddar cheese is 10-100mg/100g. The cheese not only reserves the nutrient value, but also increases the physiology efficacies of the gamma-aminobutyric acid, so that the added value of products is increased.

Description

technical field [0001] The invention relates to a preparation method of cheddar cheese rich in gamma-aminobutyric acid, which belongs to the technical field of dairy products. Background technique [0002] γ-Aminobutyric acid (GABA for short) is a naturally occurring non-protein amino acid and an important inhibitory neurotransmitter in the mammalian central nervous system. Studies have shown that GABA has the functions of regulating blood pressure, stimulating insulin secretion, inhibiting arteriosclerosis, improving liver and kidney functions, activating brain metabolism and calming down. Since GABA was approved by the state as a new resource food in 2009, with its unique functionality and wide application range, it has become an important tool for domestic and foreign dairy manufacturers in developing new products, increasing product added value, and strengthening product functionality. Research topics and development ideas have broad market prospects. [0003] The nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/072A23C19/032
CPCA23C19/072A23C19/032
Inventor 刘韩陈雪
Owner QIQIHAR MEDICAL UNIVERSITY
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