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Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof

A technology of Lactobacillus casei and Lactobacillus plantarum, applied in the field of dairy product processing, can solve the problems of producing a large amount of acetic acid, affecting product quality, and slow acid production

Active Publication Date: 2017-05-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The metabolic ability of probiotics is not strong, and the rate of acid production is not fast, and relying on probiotics alone for fermentation will produce a large amount of acetic acid, which will affect the quality of the product
Some studies have found that the single-strain fermentation is not as strong as the fermentation ability of the mixed-strain mixed fermentation

Method used

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  • Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof
  • Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof
  • Antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as preparation method thereof

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Embodiment 1

[0034] Add 0.6% by weight of Lactobacillus plantarum and 0.6% by weight of Lactobacillus casei: based on 100 parts by weight.

[0035] Concrete preparation method comprises the following steps:

[0036] (1) Lactobacillus plantarum is inoculated into the reconstituted skim milk of 12% by weight with an inoculum of 2% by weight, cultivated at 31°C for 24h, and Lactobacillus casei is inoculated into the reconstituted skim milk of 10% by weight with an inoculum of 2% by weight cultured at 34°C for 24 hours, and the two strains were repeatedly subcultured until the number of viable bacteria reached 1.0×10 9 More than cfu / ml.

[0037] (2) Pasteurize for 30 minutes at 63°C for the fresh ones that pass the inspection;

[0038] (3) the milk of step (2) is cooled to 34 DEG C, add 2% by weight of commercial starter, 0.6% by weight of Lactobacillus plantarum and 0.6% by weight of Lactobacillus casei working starter, and the fermentation time is 60min;

[0039] (4) During the fermentati...

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Abstract

The invention relates to the field of milk product processing, and especially relates to antioxidant Cheddar cheese containing lactobacillus plantarum and lactobacillus casei, as well as a preparation method thereof. According to the preparation method, two strains with antioxidant properties, namely the lactobacillus plantarum and the lactobacillus casei, are added into the Cheddar cheese as working ferments so as to increase qualities and antioxidant properties of the Cheddar cheese. The production method of the antioxidant Cheddar cheese containing the lactobacillus plantarum and the lactobacillus casei is characterized in that the Cheddar cheese of which the viable count is up to 6.0 multiplied by 10<7> cfu / ml and the DPPH scavenging capacity up to 51.72% can be prepared by the production method. Integrated functional properties of the Cheddar cheese and the two stains of the probiotics can be simultaneously played so as to effectively solve the problems of oxidation posed to human human health and food preservation.

Description

technical field [0001] The invention relates to a production method of anti-oxidation Cheddar cheese containing Lactobacillus plantarum and Lactobacillus casei, and belongs to the technical field of dairy product processing. Background technique [0002] Due to the fast-paced, high-efficiency work and tense and irregular life in modern society, free radicals in the human body are prone to metabolic imbalances, causing cell damage and some diseases, such as cardiovascular and cerebrovascular diseases, high blood pressure, diabetes, etc. In addition, during the process of food production and storage, oxidation reactions can cause food to become rancid, produce toxic substances, and produce bad flavors, which not only reduces the food quality, but also shortens the shelf life of the product. In order to solve the above problems, it is a scientific method to add antioxidants or the food itself has antioxidant properties. This method can improve the antioxidant properties of food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/072A23C19/032
CPCA23C19/0323A23C19/072
Inventor 李晓东刘璐张秀秀王立娜王海霞李东花
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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