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Curdling agent and method for preparing cheese

A curdling agent and cheese technology, applied in biochemical equipment and methods, dairy products, cheese substitutes, etc., can solve the problems that curdling agents need to be developed

Active Publication Date: 2021-03-26
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current types of curdling agents are still to be developed

Method used

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  • Curdling agent and method for preparing cheese
  • Curdling agent and method for preparing cheese
  • Curdling agent and method for preparing cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] In this example, the effect of different extraction conditions was studied:

[0088] Basic extraction method:

[0089] Cut the dried leaves of Qingyang ginseng with scissors, add the extract at a certain ratio of material to liquid, mix well and extract, then filter with four layers of gauze, centrifuge the filtrate at 8000g at 4°C for 40min to remove impurities, and use a 0.22μm filter membrane for the supernatant Filtration, the microfiltrate was concentrated and separated through a 10.0kD ultrafiltration tube, and the upper layer was taken to obtain the Qingyang ginseng protease concentrate. Coomassie brilliant blue method (Bradford, 1976) was used to measure the protein content of the concentrate, and 12% (w / v) skimmed reduced milk was used to observe the curdling time.

[0090] 1. Different extraction conditions

[0091] Three extraction conditions were studied, heating at 55°C for 40 minutes, standing at 25°C for 40 minutes, and standing at 4°C for 40 minutes. ...

Embodiment 2

[0108] Basic properties of embodiment 2 protease QA and QC

[0109] Milk-clotting activity and hydrolytic activity are very important characteristics in the application of chymosin. The milk-clotting activity of many plant proteases that have been studied so far is considered to be a substitute for rennet in cheese production. However, plant rennet usually exhibits high hydrolytic activity and overly hydrolyzes casein, which is also the cause of bitter taste during cheese maturation. Therefore, the inventor analyzed and compared the curdling activity and hydrolysis activity of Qingyang ginseng protease QA, QC, calf rennet, bromelain, and papain, and the results are shown in Table 5. It can be drawn from the table that although the hydrolysis activity of Qingyang ginseng protease QA and QC is significantly higher than that of bromelain and papain (p<0.05), the curdling activity of QA and QC is also significantly higher than that of bromelain and papain (p<0.05). It can be cal...

Embodiment 3

[0121] Embodiment 3 enzymatic properties—the influence of hydrolytic activity

[0122] 1. pH value

[0123]The change of pH value in the system will affect the dissociation of the dissociable group in the active center of the enzyme, thereby affecting the enzyme activity. The change curves of the casein hydrolysis activities of Qingyang ginseng protease QA and QC with pH are similar to a certain extent, but when the hydrolysis activities reach the maximum value, the corresponding pHs of QA and QC are different, which are 7.0 and 6.5 ( Figure 5 ).

[0124] Depend on Figure 5 a It can be concluded that when the pH is less than 7.0, the hydrolytic activity of QA on casein is gradually enhanced; when the pH is greater than 7.0, the hydrolytic activity of QA on casein is gradually weakened; It is always higher than 40% of the maximum hydrolytic activity. This result shows that QA has casein hydrolytic activity under weakly acidic, neutral and weakly alkaline conditions.

[01...

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Abstract

The present invention proposes a curd agent, a process for obtaining dinoprotease of the milkweed genus and a cysteine ​​protease B of the genus Ceratia genus, and a process for preparing cheese. The curd agent contains: at least one of dinoprotease from the genus Milkweed and cysteine ​​protease B from the genus Ceratia. The curd agent of the present invention has a wide curd reaction temperature and pH value, better curd effect, and better texture and mouthfeel of the obtained cheese.

Description

technical field [0001] The invention relates to the field of food. In particular, the invention relates to curdling agents and methods of making cheese. More specifically, the present invention relates to a curd agent, a process for obtaining dinoprotease of the milkweed genus and a cysteine ​​protease B of the genus Ceratia, and a process for the production of cheese. Background technique [0002] Cheese is a fresh or fermented mature dairy product made from milk, cream, partly skimmed milk, buttermilk or a mixture of these products, coagulated with rennet or other coagulants and separated from the whey. Cheese is rich in protein, fat, vitamins and minerals such as calcium and phosphorus, and is also known as "milk gold". [0003] However, currently the types of curdling agents are still to be developed. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art at least to a certain extent. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/04
CPCA23C19/041C12Y304/22007C12N9/63C12N9/641C12Y304/22A23C19/0326
Inventor 任发政肖晨张昊罗洁郭慧媛
Owner CHINA AGRI UNIV
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