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Processed cheese containing lysozyme and preparation method thereof

A technology of processed cheese and lysozyme, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of no effect, short-term improvement of slight bad breath, etc., and achieve obvious removal effect

Inactive Publication Date: 2019-01-04
阚向阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually fresh breath chewing gum, the mechanism of fresh breath is to cover the bad breath with fragrance to achieve a temporary effect, it has a short-term improvement effect on mild bad breath, but has no effect on severe bad breath

Method used

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  • Processed cheese containing lysozyme and preparation method thereof
  • Processed cheese containing lysozyme and preparation method thereof
  • Processed cheese containing lysozyme and preparation method thereof

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preparation example Construction

[0022] The present invention also provides a method for preparing processed cheese containing lysozyme, comprising the following specific steps:

[0023] 1. Cut the cheese, put it into a melting pot, add emulsifying salt, stir and heat to 85°C, the stirring time is 15 minutes, and the stirring speed is 300rpm;

[0024] 2. Pasteurize the mixture of cheese and emulsifying salt, the pasteurization temperature is 70°C, the pasteurization time is 5 minutes, and it is rapidly cooled to 4°C within 20 minutes;

[0025] 3. Put the pasteurized mixture into the melting pot and heat it to 50°C, add lysozyme, stir for 20 minutes, and the stirring speed is 300rpm;

[0026] 4. Cool the processed cheese prepared above to 20°C to 26°C, and reshape;

[0027] 5. Pack and store the processed cheese after molding.

[0028] The mechanism of action of the present invention can be explained as follows, but not exclusively.

[0029] Medical research on bad breath shows that most bad breath is cause...

Embodiment 1

[0041] Raw materials and proportioning: 0.07% lysozyme, 0.01% emulsifying salt, 99.92% cheese, 100% in total.

[0042] Said percentage is the mass percentage of raw materials.

[0043] The prepared processed cheese has a specification of 3 grams per slice.

[0044] Preparation method and steps:

[0045] 1. Cut the cheese, put it into a melting pot, add emulsifying salt, stir and heat to 85°C, the stirring time is 15 minutes, and the stirring speed is 300rpm;

[0046] 2. Pasteurize the mixture of cheese and emulsifying salt, the pasteurization temperature is 70°C, the pasteurization time is 5 minutes, and it is rapidly cooled to 4°C within 20 minutes;

[0047] 3. Put the pasteurized mixture into the melting pot and heat it to 50°C, add lysozyme, stir for 20 minutes, and the stirring speed is 300rpm;

[0048] 4. Cool the processed cheese prepared above to 20°C to 26°C, and reshape;

[0049] 5. Pack and store the processed cheese after molding.

Embodiment 2

[0051] Raw materials and proportioning: 0.09% lysozyme, 0.01% emulsifying salt, 99.90% cheese, 100% in total.

[0052] Said percentage is the mass percentage of raw materials.

[0053] The prepared processed cheese has a specification of 3 grams per slice.

[0054] The preparation method and steps of processed cheese in this embodiment are the same as those in Embodiment 1.

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Abstract

The invention relates to processed cheese containing lysozyme, which comprises, by mass, the following raw materials: 0.07-89% of lysozyme, 10-99.92% of cheese and 0.01-1% of emulsifying salt. The invention also provide a preparation method of the processed cheese, which comprises the following steps: shearing cheese, adding emulsifying salt, heating and stirring, sterilizing, adding the lysozyme,heating and stirring, molding, packaging and storing. The processed cheese can effectively remove halitosis.

Description

technical field [0001] The invention relates to processed cheese processing technology, in particular to a processed cheese containing lysozyme and a preparation method thereof. Background technique [0002] Processed cheese is a product made with cheese as the main raw material, adding emulsifying salt, with or without adding other raw materials, and through processes such as heating, stirring, and emulsification. [0003] Lysozyme is an alkaline enzyme that can hydrolyze mucopolysaccharides in pathogenic bacteria. Mainly by destroying the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, the insoluble mucopolysaccharides in the cell wall are decomposed into soluble glycopeptides, resulting in the escape of the contents of the cell wall Bacteria dissolve. Used as a biological preservative in food. [0004] The Chinese patent application whose application number is 201310264156.6 discloses a kind of lysozyme sugar buccal tablet a...

Claims

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Application Information

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IPC IPC(8): A23C19/09A23C19/04
CPCA23C19/043A23C19/09
Inventor 阚向阳
Owner 阚向阳