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Raw cheese and its preparation method

A cheese, native technology, applied in cheese substitutes, bacteria used in food preparation, dairy products, etc., can solve problems such as increasing food safety risks

Active Publication Date: 2022-02-11
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, most of the foods containing functional ingredients on the market are post-added and not naturally produced, and the raw materials of the added ingredients are not all derived from milk. With the increase of the food industry chain, the risk of food safety has increased
[0003] Therefore, cheese rich in gamma-aminobutyric acid is still to be developed

Method used

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  • Raw cheese and its preparation method
  • Raw cheese and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～4

[0043] In this example, raw cheese was prepared as follows:

[0044] ①Taking raw milk for standardization (protein / fat=1 / 1);

[0045] ②Preheat raw milk to 55-65°C;

[0046] ③Add white sugar, whey protein powder, milk protein powder, starch, agar, gelatin, and cream to the raw milk in order and stir for 20-30 minutes;

[0047] ④ Homogenization at 60-65°C and 150-180bar pressure;

[0048] ⑤90-95℃, 300-400s sterilization;

[0049] ⑥ Cool down to 30-36°C and add Danisco composite strains (Lactobacillus paracasei, Lactococcus lactis, Lactobacillus helveticus);

[0050] ⑦Start filling after stirring for 10-15 minutes, and put it into the fermentation room for fermentation at 30°C after filling;

[0051] ⑧After the pH reaches 4.4-4.6, transfer to the semi-finished product refrigerator (0-4 ℃) for post-cooking for 48 hours to ensure the product texture;

[0052] ⑨Move the finished product into the finished product refrigerator (0-4°C).

[0053] The raw material formula is shown ...

Embodiment 5

[0075] The free amino acids and GABA in the raw cheese obtained in Examples 1-4 and Comparative Examples 1-9 were measured using a reverse HPLC analyzer, and the hardness, viscosity, and cohesiveness of the product were tested using a TPA texture analyzer. The results are as follows shown in the table. It can be seen that compared with Comparative Examples 1-9, the GABA content in the raw cheese obtained in Examples 1-4 is higher, and the hardness is suitable, and the effect of Example 3 is the best.

[0076] Table 2 GABA content and hardness

[0077]

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PUM

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Abstract

The present invention proposes native cheese and a preparation method thereof. The native cheese contains not less than 15mg / 100g of γ-aminobutyric acid, and the raw material of the native cheese does not contain glutamic acid and / or has glutamate ion compound of. Therefore, the native cheese of the present invention is rich in γ-aminobutyric acid, has excellent flavor and mouthfeel, and strong stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to native cheese and methods for its preparation. Background technique [0002] Natural gamma-aminobutyric acid (r-amino butyric acid, GABA) is an amino acid. As a new type of food active factor, GABA has become a research hotspot. Function, promote sleep, promote long-term memory, promote growth hormone secretion, activate kidney function, liver function and other physiological functions. At present, the content in natural milk is as low as 0.103mg / 100mL, and the content in existing commercially available raw cheese is basically zero. Moreover, most of the foods containing functional ingredients on the market are post-added and not naturally produced, and the raw materials of the added ingredients are not all derived from milk. With the increase of the food industry chain, the risk of food safety has increased. [0003] Therefore, cheese rich in γ-aminobutyric ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/032
CPCA23C19/0323A23V2400/147A23V2400/165A23V2400/231
Inventor 哈斯格日图刘豪
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD