Complex microbial inoculant, original cheese, processed cheese with function of reducing blood sugar and preparation and application of complex microbial inoculant

Abstract

The invention belongs to the field of fermentation, and particularly relates to a complex microbial inoculant, original cheese, processed cheese with a blood sugar reducing function and preparation and application of the complex microbial inoculant. Wherein the processed cheese is prepared by the method comprising the following steps: mixing the components including raw cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono / diglycerol fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water, and then emulsifying to obtain the processed cheese, the sugar cane juice, the corn oil, the casein, the concentrated milk protein, the blueberry powder, the mono / diglycerol fatty acid ester, the sodium citrate, the sodium tripolyphosphate, the sodium hexametaphosphate, the salt guar gum, the potassium sorbate and the water, the original cheese is prepared from a complex microbial inoculant, and the complex microbial inoculant comprises lactococcus lactis bacterial powder, lactococcus lactis subsp. Lactis bacterial powder, lactobacillus delbrueckii subsp. Lactis bacterial powder, lactobacillus plantarum bacterial powder and lactobacillus paracasei bacterial powder. The processed cheese provided by the invention has a better function of controlling blood sugar, and meanwhile, the processed cheese is fine and uniform in texture and has good smearing performance.

Description

Technical Field

[0001] The invention belongs to the field of fermentation, and in particular relates to a composite bacterial agent, original cheese, processed cheese with blood sugar lowering function, and preparation and application thereof. Background Art

[0002] Processed cheese is made by reprocessing original cheese as the main raw material. It is mainly divided into blocks, slices, and spreadable forms. Spreadable processed cheese has a high moisture content, a smooth and delicate texture, good spreadability, low fat content, high nutritional value, and unique flavor. It can be used as a butter substitute for spreads on foods such as bread, and can also be used in foods such as salads and desserts, making it suitable for a wide range of applications and a wide audience.

[0003] Existing spreadable processed cheeses typically contain ingredients such as sugar, butter, and heavy cream. While these additives can impart a unique flavor and texture to the product, they also carry the risk of high sugar and fat intake. Excessive intake of animal fats such as butter can also easily increase blood cholesterol levels and increase the risk of cardiovascular disease. Furthermore, most processed cheese products focus primarily on flavor innovation and increased protein content. While this satisfies consumers' taste needs to a certain extent, there are relatively few processed cheese products that offer other beneficial effects, such as promoting intestinal health, enhancing immunity, and controlling blood sugar, failing to meet consumers' comprehensive needs for health, deliciousness, and functionality. Summary of the Invention

[0004] The problems existing in the prior art are that the processed cheese in the prior art has poor prebiotic function in controlling blood sugar and poor spreadability.

[0005] In response to the above-mentioned problems existing in the prior art, the present invention provides a composite bacterial agent, original cheese, processed cheese with blood sugar lowering function, and their preparation and application.

[0006] Specifically, the present invention provides the following technical solutions:

[0007] Technical Solution 1: A composite bacterial agent, characterized in that the composite bacterial agent comprises: Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder.

[0008] Technical solution 2: The composite bacterial agent according to technical solution 1 is characterized in that the composite bacterial agent is Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder,

[0009] Preferably, the ratio of the number of live bacteria of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent is 0.1-1:0.1-1:0.5-1.5:1.5-3.5:0.1-1.

[0010] More preferably, the ratio of the number of viable bacteria of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent is 0.5-1:0.5-1:1-1.5:2-3.5:0.5-1.

[0011] Technical Solution 3: The composite bacterial agent according to Technical Solution 1 or 2, characterized in that the number of viable bacteria of Lactococcus cremoris powder is 1×10 9 -1×10 11 CFU / g,

[0012] and / or the viable cell count of Lactococcus lactis subsp. lactis powder is 1×10 8 -5×10 10 CFU / g,

[0013] and / or the viable bacterial count of Lactobacillus delbrueckii subsp. lactis powder is 5×10 9 -5×10 11 CFU / g,

[0014] and / or the viable bacterial count of Lactobacillus plantarum powder is 1×10 8 -1×10 11 CFU / g, and / or the number of viable bacteria of Lactobacillus paracasei powder is 5×10 9 -5×10 12 CFU / g.

[0015] Technical solution 4: The composite bacterial agent according to any one of technical solutions 1-3, characterized in that the Lactococcus cremoris is Lactococcus cremoris 914, with a deposit number of CCTCC NO: M 2023903,

[0016] and / or the Lactococcus lactis subsp. Lactis is Lactococcus lactis subsp. Lactis 954, with a deposit number of CCTCC NO: M 2023904,

[0017] and / or the Lactobacillus delbrueckii subsp. lactis is Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII, with a deposit number of CCTCC NO: M2023396,

[0018] and / or the plant lactobacillus is plant lactobacillus (Lactobacillus plantarum) Ali.Plateau.LP.VIII, with a deposit number of CCTCC NO: M 2022068,

[0019] And / or the Lactobacillus paracasei is Lactobacillus paracasei AL1 Plateau LPA-1, with a preservation number of CCTCC NO: M 20211312.

[0020] Technical Solution 5: A method for preparing the composite bacterial agent described in any one of Technical Solutions 1-4, characterized in that it comprises the following steps: uniformly mixing components including Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder to obtain the composite bacterial agent.

[0021] Technical Solution 6: A raw cheese, characterized in that it is prepared by a method comprising the following steps: fermenting raw cow's milk and the composite bacterial agent described in any one of Technical Solutions 1-4 or a mixture of the composite bacterial agent prepared by the preparation method to obtain raw cheese.

[0022] Technical Solution 7: The original cheese according to Technical Solution 6 is characterized in that the mixing ratio of raw cow's milk and the composite bacterial agent is: 1000g:0.01-1.0g, preferably, the mixing ratio of raw cow's milk and the composite bacterial agent is 1000g:0.05-0.2g.

[0023] Technical Solution 8: The original cheese according to Technical Solution 6 or 7 is characterized in that each 100 mL of the raw cow's milk contains 4-6 g of protein.

[0024] Technical Solution 9: A method for preparing raw cheese according to any one of Technical Solutions 6-8, characterized in that it comprises the following steps: fermenting a mixture of raw cow's milk and a composite bacterial agent to obtain raw cheese.

[0025] Technical Solution 10: The preparation method according to Technical Solution 9 is characterized in that, during fermentation, the mixture is fermented for the first time at 29-35°C and then fermented for the second time at 39-45°C to obtain original cheese.

[0026] Technical Solution 11: The preparation method according to Technical Solution 9 or 10 is characterized in that the end point of the first fermentation is that the acidity reaches 35-45°T and the pH value is 5.6-5.8.

[0027] And / or the endpoint of the second fermentation is that the acidity reaches 75-85°T and the pH value is 4.4-4.6.

[0028] Technical Solution 12: The preparation method according to any one of Technical Solutions 9-11 is characterized in that before mixing the raw cow milk and the composite bacterial agent, it also includes concentrating, homogenizing and sterilizing the raw cow milk, wherein the raw cow milk is concentrated to contain 4-6g of protein per 100mL.

[0029] Technical Solution 13: The preparation method according to Technical Solution 12 is characterized in that the concentration method is ultrafiltration and / or nanofiltration.

[0030] The pore size of the ultrafiltration membrane is 0.01-0.1 μm, the filtration temperature of the ultrafiltration membrane is 8-13° C., preferably, the front pressure of the ultrafiltration membrane is 0.2-3.5 MPa, and the back pressure of the ultrafiltration membrane is 0.2-2.5 MPa;

[0031] The pore size of the nanofiltration membrane is 0.001-0.01 μm, the filtration temperature of the nanofiltration membrane is 8-12° C., preferably, the front pressure of the nanofiltration membrane is 0.1-4 MPa, and the back pressure of the nanofiltration membrane is 0.1-3 MPa.

[0032] Technical Solution 14: The preparation method according to Technical Solution 12 is characterized in that the homogenization temperature is 50-70°C, and preferably, the homogenization pressure is 10-40 MPa.

[0033] Technical Solution 15: The preparation method according to Technical Solution 12 is characterized in that the sterilization temperature is 90-100°C and / or the sterilization time is 200-400s.

[0034] Technical Solution 16: A processed cheese, characterized in that it contains the original cheese described in any one of Technical Solutions 6-8 or the original cheese prepared by the preparation method described in any one of Technical Solutions 9-15.

[0035] Technical Solution 17: The processed cheese according to Technical Solution 16 is characterized in that it also includes auxiliary materials, wherein the auxiliary materials include one or more substances selected from the group consisting of sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water.

[0036] Technical Solution 18: The processed cheese according to Technical Solution 17 is characterized in that the processed cheese is prepared by a method comprising the following steps: mixing and emulsifying components including original cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water to obtain processed cheese.

[0037] Preferably, based on the weight of the raw materials used to prepare the processed cheese, the raw cheese comprises: 50-65wt% of the original cheese, 10-20wt% of sugarcane juice, 1-5wt% of corn oil, 1-5wt% of casein, 0.1-1wt% of concentrated milk protein, 0.1-1wt% of blueberry powder, 0.05-1wt% of mono- and diglycerides of fatty acids, 0.01-1wt% of sodium citrate, 0.01-1wt% of sodium tripolyphosphate, 0.01-1wt% of sodium hexametaphosphate, 1-5wt% of salt, 0.01-1wt% of guar gum, 0.01-0.05wt% of potassium sorbate, and the balance is water.

[0038] Technical Solution 19: The processed cheese according to any one of Technical Solutions 16-18 is characterized in that the protein content in the casein is greater than or equal to 89wt%, and / or the content of total monoglycerol fatty acid esters in mono- and diglycerol fatty acid esters is greater than or equal to 90wt%.

[0039] Technical Solution 20: A method for preparing processed cheese according to any one of Technical Solutions 16-19, characterized in that it comprises the following steps: mixing and emulsifying the components including the original cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water to obtain processed cheese.

[0040] Technical Solution 21: The preparation method according to Technical Solution 20 is characterized in that it includes the following steps:

[0041] (1) mixing casein, concentrated milk protein, sugarcane juice and water to obtain a mixture;

[0042] (2) The mixture obtained in step (1) is mixed with original cheese, corn oil, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum and potassium sorbate, and then emulsified to obtain processed cheese.

[0043] Technical Solution 22: The preparation method according to Technical Solution 21 is characterized in that, in step (1), the mixing temperature is 45-50°C, and / or the mixing speed is 200-400r / min, and / or the mixing time is 3-5min.

[0044] Technical Solution 23: The preparation method according to Technical Solution 21 is characterized in that the mixing temperature is 75-90°C, and / or the mixing speed is 400-600r / min, and / or the mixing time is 6-8min.

[0045] Technical Solution 24: The preparation method according to Technical Solution 21 is characterized in that the emulsification temperature is 75-80°C, the emulsification speed is 800-1000r / min, and the mixing time is 5-7min.

[0046] Technical Solution 25: Use of the composite bacterial agent described in any one of Technical Solutions 1-4, or the composite bacterial agent prepared by the preparation method described in Technical Solution 5, or the original cheese described in any one of Technical Solutions 6-8, or the original cheese prepared by the preparation method described in any one of Technical Solutions 9-15, or the processed cheese described in any one of Technical Solutions 16-19, or the processed cheese prepared by the preparation method described in any one of Technical Solutions 20-24 in the preparation of food or health products.

[0047] Technical Solution 26: A food containing the composite bacterial agent described in any one of Technical Solutions 1-4 or the composite bacterial agent prepared by the preparation method described in Technical Solution 5, or the original cheese described in any one of Technical Solutions 6-8 or the original cheese prepared by the preparation method described in any one of Technical Solutions 9-15, or the processed cheese described in any one of Technical Solutions 16-19 or the processed cheese prepared by the preparation method described in any one of Technical Solutions 20-24.

[0048] Technical Solution 27: A health product containing the composite bacterial agent described in any one of Technical Solutions 1-4 or the composite bacterial agent prepared by the preparation method described in Technical Solution 5, or the original cheese described in any one of Technical Solutions 6-8 or the original cheese prepared by the preparation method described in any one of Technical Solutions 9-15, or the processed cheese described in any one of Technical Solutions 16-19 or the processed cheese prepared by the preparation method described in any one of Technical Solutions 20-24.

[0049] Beneficial effects of the present invention:

[0050] (1) In terms of texture, the processed cheese provided by the present invention has a delicate, uniform and smooth texture, which enables it to have good spreadability.

[0051] (2) In terms of taste, the processed cheese provided by the present invention has a fresh, natural and odorless taste.

[0052] (3) In terms of nutritional value, the processed cheese provided by the present invention has a low fat content, a high protein content and a good blood sugar control function.

[0053] Strain material information

[0054] The Lactococcus cremoris 914 used in the present invention was deposited with the China Center for Type Culture Collection (CCTCC) on June 5, 2023, with a deposit number of CCTCC NO: M2023903. The deposit address is Wuhan University, Wuhan, China, Postal Code: 430072; Telephone: (027) 68754052. It is described in the Chinese patent application with publication number CN117384783A.

[0055] Lactococcus lactis subsp. Lactis 954 used in the present invention was deposited with the China Center for Type Culture Collection (CCTCC) on June 5, 2023, with a deposit number of CCTCC NO: M 2023904. The deposit address is: Wuhan University, Wuhan, China, Postal Code: 430072; Telephone: (027) 68754052. It is described in the Chinese patent application with publication number CN117384783A.

[0056] Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII used in the present invention was deposited with the China Center for Type Culture Collection (CCTCC) on March 23, 2022, with a deposit number of CCTCC NO: M 2023396. The deposit address is Wuhan University, Wuhan, China, Postal Code: 430072; Telephone: (027) 68754052. It is described in the Chinese patent application with publication number CN116948884A.

[0057] The Lactobacillus plantarum Ali.Plateau.LP.VIII used in the present invention was deposited with the China Center for Type Culture Collection (CCTCC) on January 13, 2022, with a deposit number of CCTCC NO: M2022068. The deposit address is Wuhan University, Wuhan, China, Postal Code: 430072; Telephone: (027) 68754052. It is described in the Chinese patent application with publication number CN115838654A.

[0058] The Lactobacillus paracasei AL1 Plateau LPA-1 used in the present invention was deposited with the China Center for Type Culture Collection (CCTCC) on October 25, 2021, with a deposit number of CCTCC NO: M20211312. The deposit address is: Wuhan University, Wuhan, China, Postal Code: 430072; Telephone: (027) 68754052. It is described in the Chinese patent application with publication number CN114480214A. DETAILED DESCRIPTION

[0059] In response to the problems existing in the above-mentioned prior art, the present invention prepares raw cheese by mixing a composite bacterial agent containing five types of bacteria with raw milk. Furthermore, the raw cheese is mixed with other auxiliary materials and then processed cheese is prepared by a specific process method. The processed cheese has a delicate, uniform, and smooth texture and good spreadability. In addition, the processed cheese has a rich cheese aroma and natural sweetness, and also has a prebiotic function of controlling blood sugar.

[0060] In order to better understand the above technical solution, the technical solution of the present invention is clearly and completely explained below in conjunction with the specific implementation methods. It should be noted that the content in the specific implementation methods is only a specific implementation and explanation of the technical solution of the present invention and should not be understood as limiting the scope of protection of the present invention.

[0061] In some specific embodiments, the present invention provides a technical solution for a composite bacterial agent, as follows:

[0062] 1.1 A composite bacterial agent, characterized in that the composite bacterial agent comprises: Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder.

[0063] 1.2 The composite bacterial agent according to technical solution 1.1 is characterized in that the composite bacterial agent is Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder,

[0064] Preferably, the ratio of the number of live bacteria of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent is 0.1-1:0.1-1:0.5-1.5:1.5-3.5:0.1-1.

[0065] 1.3 The composite bacterial agent according to technical solution 1.1 or 1.2, characterized in that the viable bacterial count of Lactococcus cremoris powder is 1×10 9 -1×10 11 CFU / g,

[0066] and / or the viable cell count of Lactococcus lactis subsp. lactis powder is 1×10 8 -5×10 10 CFU / g,

[0067] and / or the viable bacterial count of Lactobacillus delbrueckii subsp. lactis powder is 5×10 9 -5×10 11 CFU / g,

[0068] and / or the viable bacterial count of Lactobacillus plantarum powder is 1×10 8 -1×10 11 CFU / g,

[0069] and / or the viable count of Lactobacillus paracasei powder is 5×10 9 -5×10 12 CFU / g.

[0070] 1.4 The composite bacterial agent according to any one of technical solutions 1.1 to 1.3, characterized in that the Lactococcus cremoris is Lactococcus cremoris 914, with a deposit number of CCTCCNO: M 2023903,

[0071] and / or the Lactococcus lactis subsp. Lactis is Lactococcus lactis subsp. Lactis 954, with a deposit number of CCTCC NO: M 2023904,

[0072] and / or the Lactobacillus delbrueckii subsp. lactis is Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII, with a deposit number of CCTCC NO: M2023396,

[0073] and / or the plant lactobacillus is plant lactobacillus (Lactobacillus plantarum) Ali.Plateau.LP.VIII, with a deposit number of CCTCC NO: M 2022068,

[0074] And / or the Lactobacillus paracasei is Lactobacillus paracasei AL1 Plateau LPA-1, with a preservation number of CCTCC NO: M 20211312.

[0075] 1.5 The composite bacterial agent according to any one of technical solutions 1.1 to 1.4, characterized in that the Lactococcus cremoris powder is prepared by the following steps:

[0076] (1) inoculating the activated cultured Lactococcus cremoris liquid into a liquid culture medium for fermentation to obtain a Lactococcus cremoris fermentation liquid, centrifuging the Lactococcus cremoris fermentation liquid and retaining the bacterial cell precipitate to obtain a Lactococcus cremoris bacterial mud;

[0077] (2) The Lactococcus cremoris bacterial slurry is mixed with a freeze-drying protective agent, pre-frozen and vacuum-freeze-dried to obtain Lactococcus cremoris powder.

[0078] 1.6 The composite bacterial agent according to technical solution 1.5 is characterized in that, in step (1), after obtaining the bacterial precipitate, the step further includes mixing the bacterial precipitate with physiological saline and then centrifuging to retain the precipitate to obtain a Lactococcus cremoris slurry.

[0079] And / or in step (1), during activation culture, Lactococcus cremoris is inoculated into a liquid culture medium at an inoculum size of 2-4% for activation culture, preferably, the activation culture temperature is 35-38° C., and / or the activation culture time is 10-13 h,

[0080] And / or in step (1), during fermentation culture, the activated Lactococcus cremoris liquid is inoculated into a liquid culture medium at an inoculum rate of 10% for fermentation culture, preferably, the fermentation culture temperature is 35-38° C., and / or the fermentation culture time is 10-13 h,

[0081] And / or in step (2), the weight ratio of the mixture of Lactococcus cremoris slurry and the freeze-drying protective agent is 1:2-4.

[0082] 1.7 The composite bacterial agent according to any one of technical solutions 1.1 to 1.4, characterized in that the Lactococcus lactis subsp. lactis powder is prepared by the following steps:

[0083] (1) inoculating the activated cultured Lactococcus lactis subsp. lactis bacterial solution into a liquid culture medium for fermentation to obtain a Lactococcus lactis subsp. lactis fermentation solution, centrifuging the Lactococcus lactis subsp. lactis fermentation solution and retaining the bacterial cell precipitate to obtain a Lactococcus lactis subsp. lactis bacterial mud;

[0084] (2) The Lactococcus lactis subsp. lactis bacterial slurry is mixed with a freeze-drying protective agent, pre-frozen and vacuum freeze-dried to obtain the Lactococcus lactis subsp. lactis bacterial powder.

[0085] 1.8 The composite bacterial agent according to any one of the technical solutions 1.7, characterized in that, in step (1), after obtaining the bacterial precipitate, the step further comprises mixing the bacterial precipitate with physiological saline and then centrifuging to retain the precipitate to obtain a Lactococcus lactis subsp. lactis bacterial slurry.

[0086] And / or in step (1), during activation culture, Lactococcus lactis subsp. lactis is inoculated into a liquid culture medium at an inoculum size of 2-4% for activation culture, preferably, the activation culture temperature is 35-38° C., and / or the activation culture time is 10-13 h,

[0087] And / or in step (1), during fermentation culture, the activated Lactococcus lactis subsp. lactis bacterial solution is inoculated into a liquid culture medium at an inoculum size of 10% for fermentation culture, preferably, the fermentation culture temperature is 35-38° C., and / or the fermentation culture time is 10-13 h,

[0088] And / or in step (2), the weight ratio of the mixture of Lactococcus lactis subsp. lactis slurry and the freeze-drying protective agent is 1:2-4.

[0089] 1.9 The composite bacterial agent according to any one of technical solutions 1.1 to 1.4, characterized in that the Lactobacillus delbrueckii subsp. lactis powder is prepared by the following steps:

[0090] (1) inoculating the activated cultured Lactobacillus delbrueckii subsp. lactis bacterial solution into a liquid culture medium for fermentation to obtain a Lactobacillus delbrueckii subsp. lactis fermentation solution, centrifuging the Lactobacillus delbrueckii subsp. lactis fermentation solution and retaining the bacterial cell precipitate to obtain a Lactobacillus delbrueckii subsp. lactis bacterial mud;

[0091] (2) Lactobacillus delbrueckii subsp. lactis bacterial slurry is mixed with a freeze-drying protective agent, pre-frozen and vacuum-freeze-dried to obtain Lactobacillus delbrueckii subsp. lactis bacterial powder.

[0092] 1.10 The composite bacterial agent according to technical solution 1.9 is characterized in that, in step (1), after obtaining the bacterial precipitate, the step further comprises mixing the bacterial precipitate with physiological saline and then centrifuging to retain the precipitate to obtain a Lactobacillus delbrueckii subsp. lactis bacterial slurry.

[0093] And / or in step (1), during activation culture, Lactobacillus delbrueckii subsp. lactis is inoculated into a liquid culture medium at an inoculum size of 2-4% for activation culture, preferably, the activation culture temperature is 35-38° C., and / or the activation culture time is 10-13 h,

[0094] And / or in step (1), during fermentation culture, the activated Lactobacillus delbrueckii subsp. lactis bacterial solution is inoculated into a liquid culture medium at an inoculum size of 10% for fermentation culture, preferably, the fermentation culture temperature is 35-38° C., and / or the fermentation culture time is 10-13 h,

[0095] And / or in step (2), the weight ratio of the mixture of Lactobacillus delbrueckii subsp. lactis slurry and the freeze-drying protective agent is 1:2-4.

[0096] 1.11 The composite bacterial agent according to any one of technical solutions 1.1 to 1.4, characterized in that the Lactobacillus paracasei powder is prepared by the following steps:

[0097] (1) the Lactobacillus paracasei bacterial liquid after the activation culture is inoculated into a liquid culture medium for fermentation culture to obtain a Lactobacillus paracasei fermented liquid, and the Lactobacillus paracasei bacterial liquid is centrifuged to retain the bacterial cell precipitation to obtain a Lactobacillus paracasei bacterial mud;

[0098] (2) The Lactobacillus paracasei bacterial sludge is mixed with a freeze-drying protective agent, pre-frozen and vacuum-freeze-dried to obtain Lactobacillus paracasei bacterial powder.

[0099] 1.12 The composite bacterial agent according to technical solution 1.11 is characterized in that, in step (1), after obtaining the bacterial precipitate, the step further comprises mixing the bacterial precipitate with physiological saline and then centrifuging to retain the precipitate to obtain Lactobacillus paracasei bacterial sludge.

[0100] And / or in step (1), during activation culture, Lactobacillus paracasei is inoculated into a liquid culture medium at an inoculum size of 2-4% for activation culture, preferably, the activation culture temperature is 35-38° C., and / or the activation culture time is 10-13 h,

[0101] And / or in step (1), during fermentation culture, the activated Lactobacillus paracasei bacterial liquid is inoculated into a liquid culture medium at an inoculum size of 10% for fermentation culture, preferably, the fermentation culture temperature is 35-38° C., and / or the fermentation culture time is 10-13 h,

[0102] And / or in step (2), the weight ratio of the mixture of Lactobacillus paracasei sludge and the freeze-drying protective agent is 1:2-4.

[0103] 1.13 The composite bacterial agent according to any one of technical solutions 1.1 to 1.12, characterized in that, based on the weight of the lyoprotectant, the lyoprotectant comprises: 10-15 wt% skim milk powder, 5-10 wt% maltodextrin, 3-8 wt% sucrose, and 67-82 wt% water.

[0104] 1.14 The composite bacterial agent according to any one of technical solutions 1.1 to 1.13 is characterized in that the pre-freezing temperature ranges from -25 to -35°C and the pre-freezing time ranges from 10 to 15 hours.

[0105] 1.15 The composite bacterial agent according to any one of technical solutions 1.1 to 1.14, characterized in that vacuum freeze-drying includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -35 to -45°C and the pre-freezing time is 1 to 5 hours.

[0106] The primary drying includes the first drying stage and the second drying stage. The first drying stage is at a temperature of -15°C to -25°C, a time of 15-20 hours, and a pressure of 10-15 MPa. The second drying stage is at a temperature of -5 to -15°C, a time of 10-15 hours, and a pressure of 10-15 MPa.

[0107] The secondary drying temperature is -25 to -35°C, the time is 1-5 hours, and the pressure is 1-5 MPa.

[0108] 1.16 The composite bacterial agent according to any one of technical solutions 1.1 to 1.15, characterized in that the centrifugation speed is 4000-5000×g and / or the centrifugation time is 10-15 min.

[0109] 1.17 The composite bacterial agent according to any one of technical solutions 1.1 to 1.16, wherein the Lactobacillus plantarum powder is prepared by the following steps:

[0110] (1) inoculating the activated cultured Lactobacillus plantarum liquid into a liquid culture medium for fermentation to obtain a Lactobacillus plantarum fermentation liquid, and centrifuging the Lactobacillus plantarum fermentation liquid to retain a bacterial cell precipitate to obtain a Lactobacillus plantarum bacterial mud;

[0111] (2) The Lactobacillus plantarum bacterial slurry is mixed with a freeze-drying protective agent, pre-frozen and vacuum-freeze-dried to obtain Lactobacillus plantarum bacterial powder.

[0112] 1.18 The composite bacterial agent according to any one of technical solutions 1.1 to 1.17 is characterized in that, in step (1), after obtaining the bacterial precipitate, the step further comprises mixing the bacterial precipitate with physiological saline and then centrifuging to retain the precipitate to obtain Lactobacillus plantarum sludge.

[0113] And / or in step (1), during activation culture, plant lactobacillus is inoculated into a sterile skim milk culture medium at an inoculum size of 1-3% for activation culture, preferably, the activation culture temperature is 35-38°C, the activation culture time is 23-25h, preferably, the skim milk culture medium comprises, by weight, 5-10 parts of peptone, 1-3 parts of beef extract, 10-15 parts of NaCl and 10-12 parts of skim milk powder.

[0114] And / or in step (1), during fermentation culture, the activated plant lactobacillus liquid is heated to 1-3

[0115] % inoculum is inoculated into a liquid culture medium for fermentation. Preferably, the fermentation temperature is 35-38° C. and the fermentation time is 15-18 h.

[0116] And / or in step (2), the weight ratio of the mixture of Lactobacillus paracasei slurry and skim milk is 1:1-3.

[0117] 1.19 The composite bacterial agent according to any one of technical solutions 1.1 to 1.18, characterized in that vacuum freeze-drying includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -35 to -45°C and the pre-freezing time is 1 to 5 hours.

[0118] The primary drying includes the first drying stage and the second drying stage. The first drying stage is at a temperature of -15°C to -25°C, a time of 15-20 hours, and a pressure of 10-15 MPa. The second drying stage is at a temperature of -5 to -15°C, a time of 10-15 hours, and a pressure of 10-15 MPa.

[0119] The secondary drying temperature is -25 to -35°C, the time is 1-5 hours, and the pressure is 1-5 MPa.

[0120] 1.20 The composite bacterial agent according to any one of technical solutions 1.1 to 1.19, characterized in that the centrifugation speed is 8000-10000×g, and / or the centrifugation time is 5-10 min.

[0121] 1.21 The composite bacterial agent according to any one of technical solutions 1.1 to 1.20 is characterized in that, in parts by weight, the components for preparing the liquid culture medium include: 5-15 parts of peptone, 5-15 parts of beef powder, 1-10 parts of yeast powder, 15-25 parts of glucose, 0.05-0.15 parts of magnesium sulfate, 1-10 parts of sodium acetate, 1-5 parts of ammonium citrate, 1-5 parts of dipotassium hydrogen phosphate, 0.01-0.1 parts of manganese sulfate and 0.05-1.5 parts of Tween 80.

[0122] 1.22 The composite bacterial agent according to technical solution 1.21 is characterized in that, in parts by weight, the liquid culture medium is prepared with water, wherein each L of water contains 5-15g of peptone, 5-15g of beef powder, 1-10g of yeast powder, 15-25g of glucose, 0.05-0.15g of magnesium sulfate, 1-10g of sodium acetate, 1-5g of ammonium citrate, 1-5g of dipotassium hydrogen phosphate, 0.01-0.1g of manganese sulfate and 0.05-1.5g of Tween 80.

[0123] It should be noted that, in some specific embodiments, the live cell count ratio of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent may be 0.1-1:0.1:0.5:1.5:0.1, or 0.1-1:1:1.5:3.5:1, and the specific live cell count ratio may be 0.1:0.1:0.5:1.5:0.1, or 0.2:0.1:0.5:1.5:0.1, or 0.3:0.1:0.5:1.5:0.1, or 0.4 : 0.1: 0.5: 1.5: 0.1, can be 0.5: 0.1: 0.5: 1.5: 0.1, can be 0.55: 0.1: 0.5: 1.5: 0.1, can be 0.6: 0.1: 0.5: 1.5: 0.1, can be 0.65: 0.1: 0.5: 1.5: 0.1, can be 0.7: 0.1: 0.5: 1.5: 0.1, can be 0.75: 0.1: 0.5: 1.5: 0.1, can be 0.8: 0.1: 0.5: 1.5: 0.1, can be 0.85: 0.1: 0.5: 1. 5:0.1, can be 0.9:0.1:0.5:1.5:0.1, can be 0.95:0.1:0.5:1.5:0.1, can be 1.0:0.1:0.5:1.5:0.1; can be 0.1:1:1.5:3.5:1, can be 0.2:1:1.5:3.5:1, can be 0.3:1:1.5:3.5:1, can be 0.4:1:1.5:3.5:1, can be 0.5:1:1.5:3.5:1, can be 0.55:1:1.5:3.5:1, can be 0.6:1:1 .5:3.5:1, can be 0.65:1:1.5:3.5:1, can be 0.7:1:1.5:3.5:1, can be 0.75:1:1.5:3.5:1, can be 0.8:1:1.5:3.5:1, can be 0.85:1:1.5:3.5:1, can be 0.9:1:1.5:3.5:1, can be 0.95:1:1.5:3.5:1, or can be 1.0:1:1.5:3.5:1, or a ratio of the number of viable bacteria within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0124] In some specific embodiments, the live bacterial count ratio of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent may be 0.1:0.1-1:0.5:1.5:0.1, or 1:0.1-1:1.5:3.5:1. Further specific live bacterial count ratios may be 0.1:0.1:0.5:1.5:0.1, 0.1:0.2:0.5:1.5:0.1, 0.1:0.3:0.5:1.5:0.1, or 0.1:0.4 : 0.5:1.5:0.1, can be 0.1: 0.5:0.5:1.5:0.1, can be 0.1: 0.55:0.5:1.5:0.1, can be 0.1: 0.6: 0.5:1.5:0.1, can be 0.1: 0.65:0.5:1.5:0.1, can be 0.1: 0.7: 0.5:1.5:0.1, can be 0.1: 0.75:0.5:1.5:0.1, can be 0.1: 0.8: 0.5:1.5:0.1, can be 0.1: 0.85:0.5:1.5 : 0.1, can be 0.1: 0.9: 0.5: 1.5: 0.1, can be 0.1: 0.95: 0.5: 1.5: 0.1, can be 0.1: 1: 0.5: 1.5: 0.1; can be 1: 0.1: 1.5: 3.5: 1, can be 1: 0.2: 1.5: 3.5: 1, can be 1: 0.3: 1.5: 3.5: 1, can be 1: 0.4: 1.5: 3.5: 1, can be 1: 0.5: 1.5: 3.5: 1, can be 1: 0.55: 1.5: 3.5: 1, can be 1: 0.6: 1 .5:3.5:1, can be 1:0.65:1.5:3.5:1, can be 1:0.7:1.5:3.5:1, can be 1:0.75:1.5:3.5:1, can be 1:0.8:1.5:3.5:1, can be 1:0.85:1.5:3.5:1, can be 1:0.9:1.5:3.5:1, can be 1:0.95:1.5:3.5:1, or can be 1:1:1.5:3.5:1, or a ratio of the number of viable bacteria within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0125] In some specific embodiments, the live bacterial count ratio of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent may be 0.1:0.1:0.5-1.5:1.5:0.1, the live bacterial count ratio may be 1:1:0.5-1.5:3.5:1, and the specific live bacterial count ratio may be 0.1:0.1:0.5:1.5:0.1, 0.1:0.1:0.6:1.5:0.1, 0.1:0.1:0.7:1.5:0.1, or 0.1:0.1:0.7:1.5:0.1. 0.1: 0.1: 0.8: 1.5: 0.1, can be 0.1: 0.1: 0.9: 1.5: 0.1, can be 0.1: 0.1: 1: 1.5: 0.1, can be 0.1: 0.1: 1.05: 1.5: 0.1, can be 0.1: 0.1: 1.1: 1.5: 0.1, can be 0.1: 0.1: 1.15: 1.5: 0.1, can be 0.1: 0.1: 1.2: 1.5: 0.1, can be 0.1: 0.1: 1.25: 1.5: 0.1, can be 0.1: 0.1: 1.3 : 1.5:0.1, can be 0.1:0.1:1.35:1.5:0.1, can be 0.1:0.1:1.4:1.5:0.1, can be 0.1:0.1:1.45:1.5:0.1, can be 0.1:0.1:1.5:1.5:0.1; can be 1:1:0.5:3.5:1, can be 1:1:0.6:3.5:1, can be 1:1:0.7:3.5:1, can be 1:1:0.8:3.5:1, can be 1:1:0.9:3.5:1, can be 1:1:1. 05:3.5:1, can be 1:1:1:3.5:1, can be 1:1:1.15:3.5:1, can be 1:1:1.2:3.5:1, can be 1:1:1.25:3.5:1, can be 1:1:1.3:3.5:1, can be 1:1:1.35:3.5:1, can be 1:1:1.4:3.5:1, can be 1:1:1.45:3.5:1, can be 1:1:1.5:3.5:1, or a ratio of the number of viable bacteria within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0126] In some specific embodiments, the live bacterial count ratio of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent may be 0.1:0.1:0.5:1.5-3.5:0.1, the live bacterial count ratio may be 1:1:1.5:1.5-3.5:1, and the specific live bacterial count ratio may be 0.1:0.1:0.5:1.5:0.1, 0.1:0.1:0.5:1.7:0.1, or 1:1:1.5:1.5-3.5:1. 0.1: 0.1: 0.5: 1.9: 0.1, can be 0.1: 0.1: 0.5: 2.2: 0.1, can be 0.1: 0.1: 0.5: 2.4: 0.1, can be 0.1: 0.1: 0.5: 2.6: 0.1, can be 0.1: 0.1: 0.5: 2.8: 0.1, can be 0.1: 0.1: 0.5: 2.9: 0.1, can be 0.1: 0.1: 0.5: 3.0: 0.1, can be 1: 1: 1.5: 3.1: 0.1, can be 1:1:1.5:3.2:0.1, can be 1:1:1.5:3.3:0.1, can be 1:1:1.5:3.4:0.1, can be 1:1:1.5:3.5:0.1; can be 1:1:1.5:1.5:1, can be 1:1:1.5:17:1, can be 1:1:1.5:1.9:1, can be 1:1:1.5:2.2:1, can be 1:1:1.5:2.4:1, can be 1:1:1.5:2 .6:1, can be 1:1:1.5:2.8:1, can be 1:1:1.5:2.9:1, can be 1:1:1.5:3.0:1, can be 1:1:1.5:3.1:1, can be 1:1:1.5:3.2:1, can be 1:1:1.5:3.3:1, can be 1:1:1.5:3.4:1, can be 1:1:1.5:3.5:1, or a live bacteria count ratio within the numerical range formed by any two of the above specific numerical values ​​as endpoints.

[0127] In some specific embodiments, the live bacteria count ratio of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent may be 0.1:0.1:0.5:1.5:0.1-1, the live bacteria count ratio may be 1:1:1.5:3.5:0.1-1, and the specific live bacteria count ratio may be 0.1:0.1:0.5:1.5:0.1, 0.1:0.1:0.5:1.5:0.2, 0.1:0.1:0.5:1.5:0.3, or 0.1: 0.1: 0.5: 1.5: 0.4, can be 0.1: 0.1: 0.5: 1.5: 0.5, can be 0.1: 0.1: 0.5: 1.5: 0.55, can be 0.1: 0.1: 0.5: 1.5: 0.6, can be 0.1: 0.1: 0.5: 1.5: 0.65, can be 0.1: 0.1: 0.5: 1.5: 0.7, can be 0.1: 0.1: 0.5: 1.5: 0.75, can be 0.1: 0.1: 0.5: 1.5: 0.8, can be 0.1: 0.1: 0.5: 1. 5:0.85, can be 0.1:0.1:0.5:1.5:0.9, can be 0.1:0.1:0.5:1.5:0.95, can be 0.1:0.1:0.5:1.5:1; can be 1:1:1.5:3.5:0.1, can be 1:1:1.5:3.5:0.2, can be 1:1:1.5:3.5:0.3, can be 1:1:1.5:3.5:0.4, can be 1:1:1.5:3.5:0.5, can be 1:1:1.5:3.5:0.55, can be 1:1:1. 5:3.5:0.6, can be 1:1:1.5:3.5:0.65, can be 1:1:1.5:3.5:0.7, can be 1:1:1.5:3.5:0.75, can be 1:1:1.5:3.5:0.8, can be 1:1:1.5:3.5:0.85, can be 1:1:1.5:3.5:0.9, can be 1:1:1.5:3.5:0.95, can be 1:1:1.5:3.5:1, or a ratio of the number of viable bacteria within the numerical range formed by any two of the above specific values ​​as endpoints.

[0128] In some specific embodiments, based on the above-mentioned composite bacterial agent, the present invention further provides a raw cheese prepared by a method comprising the following steps: fermenting a mixture of raw cow's milk and the composite bacterial agent or the composite bacterial agent prepared by the above-mentioned preparation method to obtain the raw cheese. The raw milk and the composite bacterial agent are mixed in a ratio of 0.01-1.0 g per 1000 g of milk.

[0129] Preferably, in some specific embodiments, the amount of the mixed composite bacterial agent in every 1000 g of the raw cow's milk may be: 0.01 g, 0.02 g, 0.03 g, 0.04 g, 0.05 g, 0.06 g, 0.07 g, 0.08 g, 0.09 g, 0.1 g, 0.2 g 0.3 g, 0.4 g, 0.5 g, 0.6 g, 0.7 g, 0.8 g, 0.9 g or 1.0 g, or the amount of the mixed composite bacterial agent in every 1000 g of the raw cow's milk within a numerical range formed by any two of the above specific values ​​as endpoints.

[0130] In some specific embodiments, based on the above-mentioned original cheese, the present invention also provides a processed cheese, which comprises, based on the weight of the raw materials used to prepare the processed cheese: 50-65wt% of the original cheese, 10-20wt% of sugarcane juice, 1-5wt% of corn oil, 1-5wt% of casein, 0.1-1wt% of concentrated milk protein, 0.1-1wt% of blueberry powder, 0.05-1wt% of mono- and diglycerides of fatty acids, 0.01-1wt% of sodium citrate, 0.01-1wt% of sodium tripolyphosphate, 0.01-1wt% of sodium hexametaphosphate, 1-5wt% of salt, 0.01-1wt% of guar gum, 0.01-0.05wt% of potassium sorbate, and the balance is water.

[0131] Preferably, in some specific embodiments, the original cheese may be 50wt%, 51wt%, 52wt%, 53wt%, 54wt%, 55wt%, 56wt%, 57wt%, 58wt%, 59wt%, 60wt%, 61wt%, 62wt%, 63wt%, 64wt% or 65wt%, or the content of the original cheese is within the numerical range formed by any two of the above specific values ​​as endpoints.

[0132] Preferably, in some specific embodiments, the sugarcane juice may be 10wt%, 11wt%, 12wt%, 13wt%, 14wt%, 15wt%, 16wt%, 17wt%, 18wt%, 19wt% or 20wt%, or a content of sugarcane juice within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0133] Preferably, in some specific embodiments, the corn oil may be 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt% or 5 wt%, or the content of sugarcane juice is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0134] Preferably, in some specific embodiments, the casein may be 1wt%, 1.5wt%, 2wt%, 2.5wt%, 3wt%, 3.5wt%, 4wt%, 4.5wt% or 5wt%, or the content of casein is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0135] Preferably, in some specific embodiments, the concentrated milk protein may be 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the content of concentrated milk protein is within the numerical range formed by any two of the above specific values ​​as endpoints.

[0136] Preferably, in some specific embodiments, the blueberry powder may be 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the content of blueberry powder is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0137] Preferably, in some specific embodiments, the mono- and di-glycerol fatty acid esters may be 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the content of the mono- and di-glycerol fatty acid esters is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0138] Preferably, in some specific embodiments, the sodium citrate may be 0.01wt%, 00.2wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the content of sodium citrate is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0139] Preferably, in some specific embodiments, the sodium tripolyphosphate may be 0.01wt%, 00.2wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the content of sodium tripolyphosphate within the numerical range consisting of any two of the above specific values ​​as endpoints.

[0140] Preferably, in some specific embodiments, the sodium hexametaphosphate may be 0.01wt%, 00.2wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the content of sodium hexametaphosphate within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0141] Preferably, in some specific embodiments, the salt may be 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt% or 5 wt%, or the content of the salt is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0142] Preferably, in some specific embodiments, the guar gum may be 0.01wt%, 00.2wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt%, 0.5wt%, 0.6wt%, 0.7wt%, 0.8wt%, 0.9wt% or 1wt%, or the guar gum content is within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0143] Preferably, in some specific embodiments, the potassium sorbate may be 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, 3.5 wt%, 4 wt%, 4.5 wt% or 5 wt%, or a content of potassium sorbate within a numerical range consisting of any two of the above specific values ​​as endpoints.

[0144] The role of sugarcane juice in the processed cheese is as follows: the sugarcane juice is prepared by mixing 100% pure sugarcane cell water and raw sugarcane juice in a certain proportion. The 100% pure sugarcane cell water is sugar-free sugarcane cell water extracted from sugarcane through multiple levels of pure physical and nano-scale membrane stratification. It is pure natural and has no additives. This water is nano-cellular water, and its cellular absorption rate is three times that of ordinary drinking water, which can quickly replenish cellular needs. The main component of this water comes from the sugarcane peel, and various antioxidant substances such as sugarcane polyphenols, resveratrol, and octacosanol with high free radical scavenging ability are extracted from the sugarcane peel. The polyphenols are coupled with one or more glucose to form glycosidic bonds to become anthocyanins with extremely high bioavailability. The antioxidant capacity of sugarcane polyphenols is 11 times that of blueberry polyphenols, and its anti-inflammatory properties are better than curcumin and quercetin.

[0145] The blueberry powder in the processed cheese has the following functions: increasing the polyphenol content in the processed cheese, improving the antioxidant activity, increasing the nutritional value, and giving the product a fresh flavor and color.

[0146] The role of corn oil in the processed cheese is as follows: corn oil is an edible oil made from corn germ, has a unique corn aroma, is rich in polyunsaturated fatty acids, is beneficial to human health, helps lower low-density lipoprotein (LDL) cholesterol levels in the blood, and thus reduces the risk of cardiovascular disease. Processed cheese products made from vegetable oil are more in line with consumers' pursuit of health.

[0147] The casein and concentrated milk protein in the processed cheese enhance the flavor and protein content of the processed cheese. The entanglement of the colloid and emulsification system in the processed cheese creates a delicate, uniform, smooth texture with good spreadability.

[0148] It should be noted that, when preparing processed cheese, the present invention is not particularly limited to the source of casein, and its source can be any commercially available or prepared by conventional methods. As long as the protein content of the commercially available or conventionally prepared casein is greater than or equal to 89wt%, it can be used in the present invention.

[0149] It should be noted that the mono- and diglycerides of fatty acids used in the present invention are a class of compounds produced by esterification reaction between glycerol and fatty acids. Depending on the number of hydroxyl groups (-OH) in the glycerol molecule combined with fatty acids, they can be divided into the following two different forms: monoglyceride: RCOO-C3H5(OH)2, diglyceride: (RCOO)2-C3H5(OH), wherein R represents fatty acid, and the fatty acid includes one or more substances in the group consisting of lauric acid, palmitic acid and stearic acid.

[0150] Since oils and fats are usually used to prepare mono- and diglycerol fatty acid esters, for example, natural oils and fats (e.g., natural oils palm oil, soybean oil, beef tallow, etc.) or synthetic fatty acids can be used as fatty acid sources in the present invention. These natural oils and fats themselves contain a variety of fatty acids (e.g., stearic acid, palmitic acid, oleic acid, etc.). During the esterification reaction, different fatty acids will randomly combine with glycerol, so that the final product contains a mixture of a variety of monoglycerol fatty acid esters (e.g., monostearate glyceryl (C16), monopalmitate glyceryl (C18), etc.) and a variety of diglycerol fatty acid esters, wherein the ratio of the total monoglycerol fatty acid ester content to the total diglycerol fatty acid ester content in the mixture can be arbitrary. Therefore, when the present invention utilizes mono- and diglycerol fatty acid esters as emulsifiers to prepare processed cheese, there is no particular limitation on the source of the mono- and diglycerol fatty acid esters, and their sources can be any commercially available or prepared by conventional methods. As long as the total monoglycerol fatty acid esters in the commercially available or conventionally prepared mono- and diglycerol fatty acid esters are greater than or equal to 90wt%, they can be used in the present invention.

[0151] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0152] Unless otherwise specified, the various reagents / instruments used in the examples of the present invention are conventional commercial products. The sources of the experimental reagents / instruments used in the present invention are shown in Table 1.

[0153] Table 1. Experimental reagents / instrument information

[0154]

[0155]

[0156] The preparation method of the bacterial powder involved in the embodiment is as follows:

[0157] 1. Preparation method of Lactococcus cremoris 914 powder:

[0158] (1) The 914 strain of Lactococcus cremoris (the deposit number of the strain is CCTCC NO: M 2023903) preserved in a glycerol tube was activated. For the first activation, an inoculum size of 3% was inoculated into MRS liquid culture medium (3% inoculum size means: 3 g of the 914 strain preserved in the glycerol tube was mixed with 100 mL of MRS liquid culture medium), and cultured at 37°C for 24 h. For the second activation, an inoculum size of 2% was inoculated into MRS liquid culture medium, and cultured at 37°C for 12 h to complete the activation of the 914 strain of Lactococcus cremoris, thereby obtaining a bacterial solution. The bacterial solution was inoculated into 2 L of MRS liquid culture medium at an inoculum size of 10%, and cultured at 37°C for 12 h.

[0159] (2) After the fermentation is completed, the bacterial liquid is transferred to a sterile centrifuge bottle and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained. The bacterial pellet is mixed with sterile physiological saline and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained to complete the first washing of the bacterial pellet. The washing is then repeated once to obtain the Lactococcus cremoris 914 bacterial sludge.

[0160] (3) The Lactococcus cremoris 914 bacterial sludge obtained in step (2) was mixed with a freeze-drying protective agent in a weight ratio of 1:3, pre-frozen at -30°C for 12 h, and then vacuum-freeze-dried to obtain Lactococcus cremoris 914 bacterial powder (viable count of 3.1×10 10 CFU / g). The preparation method of the lyoprotectant is as follows: based on the weight of the lyoprotectant, the lyoprotectant includes: 13 wt% skim milk powder, 8 wt% maltodextrin, 5 wt% sucrose, and 74 wt% pure water, which are uniformly mixed and sterilized in a 90°C water bath for 30 minutes to obtain the lyoprotectant.

[0161] The vacuum freeze-drying process includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -40°C and the pre-freezing time is 4 hours.

[0162] The primary drying process includes the first drying stage and the second drying stage. The first drying stage is at a temperature of -20°C, a time of 20 hours, and a pressure of 15 MPa. The second drying stage is at a temperature of -10°C, a time of 12 hours, and a pressure of 10 MPa.

[0163] The secondary drying temperature is -30°C, the time is 4 hours, and the pressure is 5 MPa.

[0164] 2. Preparation method of Lactococcus lactis subspecies lactis 954 bacterial powder:

[0165] (1) Lactococcus lactis subsp. Lactis 954 strain preserved in a glycerol tube (the deposit number of the strain is CCTCC NO: M 2023904) was activated. For the first activation, an inoculum size of 3% was inoculated into MRS liquid culture medium (3% inoculum size means: 3 g of Lactococcus lactis subsp. Lactis 954 strain preserved in a glycerol tube was mixed with 100 mL of MRS liquid culture medium), and cultured at 37°C for 24 h. For the second activation, an inoculum size of 2% was inoculated into MRS liquid culture medium, and cultured at 37°C for 12 h to complete the activation of Lactococcus lactis subsp. Lactis 954 strain, thereby obtaining a bacterial solution. The bacterial solution was inoculated into 2 L of MRS liquid culture medium at an inoculum size of 10%, and cultured at 37°C for 12 h.

[0166] (2) After the fermentation is completed, the bacterial liquid is transferred to a sterile centrifuge bottle and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained. The bacterial pellet is mixed with sterile physiological saline and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained to complete the first washing of the bacterial pellet. The washing is then repeated once to obtain a bacterial slurry of Lactococcus lactis subsp. lactis 954.

[0167] (3) The Lactococcus lactis subsp. lactis 954 bacterial slurry obtained in step (2) was mixed with a freeze-drying protective agent in a weight ratio of 1:3, pre-frozen at -30°C for 12 h, and then vacuum-freeze-dried to obtain Lactococcus lactis subsp. lactis 954 bacterial powder (viable cell count of 9.3×10 9 CFU / g).

[0168] The vacuum freeze-drying process includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -40°C and the pre-freezing time is 4 hours.

[0169] The primary drying process includes the first drying stage and the second drying stage. The first drying stage is at a temperature of -20°C, a time of 20 hours, and a pressure of 15 MPa. The second drying stage is at a temperature of -10°C, a time of 12 hours, and a pressure of 10 MPa.

[0170] The secondary drying temperature is -30°C, the time is 4 hours, and the pressure is 5 MPa.

[0171] Among them, the preparation method of the freeze-dried protective agent is as follows: based on the weight of the freeze-dried protective agent, the freeze-dried protective agent includes: 13wt% skimmed milk powder, 8wt% maltodextrin, 5wt% sucrose and 74wt% pure water, which are mixed evenly and sterilized in a 90°C water bath for 30 minutes to obtain the freeze-dried protective agent.

[0172] 3. Preparation method of Lactobacillus delbrueckii subspecies lactis Dangxiong LB VIII bacterial powder:

[0173] (1) The Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII strain preserved in a glycerol tube (the deposit number of the strain is CCTCC NO: M2023396) was activated. The first activation was inoculated into MRS liquid culture medium at an inoculum size of 3% (3% inoculum size means: 3 g of the Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII strain preserved in a glycerol tube was mixed with 100 mL of MRS liquid culture medium), and cultured at 37°C for 24 h. The second activation was inoculated into MRS liquid culture medium at an inoculum size of 2% and cultured at 37°C for 12 h to complete the activation of the Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII strain, thereby obtaining a bacterial solution. The bacterial solution was inoculated into 2 L of MRS liquid culture medium at an inoculum size of 10% and cultured at 37°C for 12 h.

[0174] (2) After the fermentation is completed, the bacterial liquid is transferred to a sterile centrifuge bottle and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained. The bacterial pellet is mixed with sterile physiological saline and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained to complete the first washing of the bacterial pellet. The washing is then repeated once to obtain the Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII bacterial sludge.

[0175] (3) The Lactobacillus delbrueckii subspecies Dangxiong LB VIII bacterial mud obtained in step (2) was evenly mixed with a freeze-drying protective agent in a weight ratio of 1:3, pre-frozen at -30°C for 12 hours, and then vacuum-freeze-dried to obtain Lactobacillus delbrueckii subspecies Dangxiong LB VIII bacterial powder (the number of viable bacteria is 5×10 10 CFU / g).

[0176] The vacuum freeze-drying process includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -40°C and the pre-freezing time is 4 hours.

[0177] The primary drying process includes the first drying stage and the second drying stage. The first drying stage is at a temperature of -20°C, a time of 20 hours, and a pressure of 15 MPa. The second drying stage is at a temperature of -10°C, a time of 12 hours, and a pressure of 10 MPa.

[0178] The secondary drying temperature is -30°C, the time is 4 hours, and the pressure is 5 MPa.

[0179] Among them, the preparation method of the freeze-dried protective agent is as follows: based on the weight of the freeze-dried protective agent, the freeze-dried protective agent includes: 13wt% skimmed milk powder, 8wt% maltodextrin, 5wt% sucrose and 74wt% pure water, which are mixed evenly and sterilized in a 90°C water bath for 30 minutes to obtain the freeze-dried protective agent.

[0180] 4. Preparation method of Lactobacillus paracasei AL1 Plateau LPA-1 bacterial powder:

[0181] (1) The Lactobacillus paracasei AL1 Plateau LPA-1 strain preserved in a glycerol tube (the deposit number of the strain is CCTCC NO: M 20211312) was activated. The first activation was inoculated into an MRS liquid culture medium at an inoculum size of 3% (the inoculum size of 3% means: 3 g of the Lactobacillus paracasei AL1 Plateau LPA-1 strain preserved in the glycerol tube was mixed with 100 mL of MRS liquid culture medium), and cultured at 37° C. for 24 h. The second activation was inoculated into an MRS liquid culture medium at an inoculum size of 2% and cultured at 37° C. for 12 h to complete the activation of the Lactobacillus paracasei AL1 Plateau LPA-1 strain and obtain a bacterial solution. The bacterial solution was inoculated into 2 L of MRS liquid culture medium at an inoculum size of 10% and cultured at 37° C. for 12 h.

[0182] (2) After the fermentation is completed, the bacterial liquid is transferred to a sterile centrifuge bottle and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained. The bacterial pellet is mixed with sterile physiological saline and centrifuged at 5000×g and 4°C for 10 min. The supernatant is discarded and the bacterial pellet is retained to complete the first washing of the bacterial pellet. The washing is then repeated once to obtain a bacterial slurry of the Lactobacillus paracasei AL1Plateau LPA-1 strain.

[0183] (3) The Lactobacillus paracasei AL1 Plateau LPA-1 strain obtained in step (2) was mixed with a freeze-drying protective agent in a weight ratio of 1:3, pre-frozen at -30°C for 12 hours, and then vacuum-freeze-dried to obtain Lactobacillus paracasei AL1 Plateau LPA-1 bacterial powder (viable cell count of 1.7×10 11 CFU / g).

[0184] The vacuum freeze-drying process includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -40°C and the pre-freezing time is 4 hours; wherein the primary drying includes the first drying stage and the second drying stage, wherein the first drying stage is at a temperature of -20°C, a time of 20 hours and a pressure of 15 MPa, and the second drying stage is at a temperature of -10°C, a time of 12 hours and a pressure of 10 MPa.

[0185] The secondary drying temperature is -30°C, the time is 4 hours, and the pressure is 5 MPa.

[0186] Among them, the preparation method of the freeze-dried protective agent is as follows: based on the weight of the freeze-dried protective agent, the freeze-dried protective agent includes: 13wt% skimmed milk powder, 8wt% maltodextrin, 5wt% sucrose and 74wt% pure water, which are mixed evenly and sterilized in a 90°C water bath for 30 minutes to obtain the freeze-dried protective agent.

[0187] 5. Preparation method of Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial powder:

[0188] (1) The plant lactobacillus Ali. Plateau. LP. VIII strain preserved in a glycerol tube (the deposit number of the strain is CCTCC NO: M 2022068) was activated and inoculated into 500 mL of sterile skim milk culture medium at a 2% inoculum rate (i.e., 10 g of the plant lactobacillus Ali. Plateau. LP. VIII strain preserved in the glycerol tube was mixed with 500 mL of sterile skim milk culture medium), and cultured at 37° C. for 24 h to complete the activation of the plant lactobacillus Ali. Plateau. LP. VIII strain and obtain a bacterial solution. The bacterial solution was inoculated into 1 L of MRS liquid culture medium at a 2% inoculum rate and cultured at 37° C. for 16 h to obtain a fermentation liquid. The skim milk culture medium was prepared by mixing 10 g of peptone, 3 g of beef extract, 5 g of NaCl, and 10 g of skim milk powder with 1 L of water, and sterilizing the mixture at 121° C. and 0.1 MPa for 20 min to obtain the skim milk culture medium.

[0189] (2) The fermentation liquid obtained in step (1) was centrifuged at 10,000 rpm for 5 min to obtain a bacterial precipitate, the bacterial precipitate was mixed with sterile physiological saline and centrifuged at 5,000 × g and 4° C. for 10 min, the supernatant was discarded and the bacterial precipitate was retained to complete the washing of the bacterial precipitate to obtain Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial sludge.

[0190] (3) Skim milk was used as a freeze-drying protective agent for freeze-drying. After the bacterial mud and skim milk were evenly mixed in a weight ratio of 1:1, freeze-drying was performed in a vacuum freeze dryer to obtain Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial powder (viable cell count of 2.6×10 10 CFU / g).

[0191] The vacuum freeze-drying process includes pre-freezing, primary drying and secondary drying, wherein the pre-freezing temperature is -40°C and the pre-freezing time is 4 hours.

[0192] The primary drying process includes the first drying stage and the second drying stage. The first drying stage is at a temperature of -20°C, a time of 20 hours, and a pressure of 15 MPa. The second drying stage is at a temperature of -10°C, a time of 12 hours, and a pressure of 10 MPa.

[0193] The secondary drying temperature is -30°C, the time is 4 hours, and the pressure is 5 MPa.

[0194] Example 1.1

[0195] (1) Preparation of Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension:

[0196] Lactobacillus plantarum Ali.Plateau.LP.VIII strains stored in glycerol tubes were activated. For the first activation, a 3% inoculum was inoculated into MRS liquid medium and cultured at 37°C for 24 hours. For the second activation, a 2% inoculum was inoculated into MRS liquid medium and cultured at 37°C for 12 hours. The activated bacterial solution was inoculated into 2 L of MRS liquid medium at a 10% inoculum and cultured at 37°C for 12 hours. The bacterial solution was then transferred to a sterile centrifuge bottle and centrifuged at 5000×g, 4°C for 10 minutes. The pellet was retained and washed twice with sterile saline to obtain a Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial slurry. The Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial sludge and sterile physiological saline were mixed at a mass ratio of 1:1 to obtain a Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension.

[0197] (2) Preparation of heat-killed Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension:

[0198] The Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension was then heat-treated in an 85°C water bath for 30 minutes. After the treatment, the suspension was cooled to room temperature and centrifuged at 5000×g at 4°C for 10 minutes. The precipitate was collected to obtain a heat-inactivated Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension.

[0199] (3) Preparation of extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII:

[0200] Lactobacillus plantarum Ali.Plateau.LP.VIII strains stored in glycerol tubes were activated. For the first activation, a 3% inoculum was inoculated into MRS liquid medium and cultured at 37°C for 24 hours. For the second activation, a 2% inoculum was inoculated into MRS liquid medium and cultured at 37°C for 12 hours. The activated bacterial solution was inoculated into 2 L of MRS liquid medium at a 10% inoculum and cultured at 37°C for 12 hours. The bacterial solution was then transferred to a sterile centrifuge bottle and centrifuged at 5000×g, 4°C for 10 minutes. The supernatant was retained to obtain the extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII.

[0201] (4) Preparation of heat-killed Lactobacillus plantarum Ali.Plateau.LP.VIII extracellular secretions

[0202] The extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII were heat-treated in an 85°C water bath for 30 minutes. After the treatment, the bacterial suspension was cooled to room temperature and centrifuged at 5000×g at 4°C for 10 minutes. The supernatant was collected to obtain the heat-inactivated extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII.

[0203] (5) The method for detecting the α-amylase inhibition rate is as follows:

[0204] Sample group: 0.25 mL of sample was added to 0.25 mL of 1 mg / mL α-amylase solution and mixed to obtain a mixture. After incubation at 37°C for 10 min, 0.5 mL of 1.5 wt% soluble starch solution (a soluble starch solution with a concentration of 1.5 wt% was prepared by mixing soluble starch with water) was added and incubated for 5 min. Then 1 mL of DNS reagent was added and the mixture was reacted in a boiling water bath for 5 min. The mixture was immediately cooled to room temperature and the OD was measured. 540The absorbance at nm was measured. The inhibition rate of α-amylase was calculated according to Formula 1. Three parallel groups were set up for each group. The samples were Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension, heat-inactivated Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension, extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII, or heat-inactivated extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII.

[0205] Blank group 1: The difference from the sample group was that the α-amylase solution was replaced with an equal volume of PBS solution.

[0206] Blank group 2: The difference from the sample group was that the sample and α-amylase solution were replaced with an equal volume of PBS solution (1×).

[0207] Control group: The difference from the sample group was that the sample was replaced with an equal volume of PBS solution (1x).

[0208]

[0209] Wherein, A represents the sample group; B represents blank group 1; C represents the control group; and D represents blank group 2.

[0210] (6) The method for detecting the α-glucosidase inhibition rate is as follows:

[0211] Sample group: 50 μL of sample, 50 μL of PBS solution, and 50 μL of 2.5 mmol / L PNPG solution were added to a 96-well plate, and the reaction was carried out at 37°C for 10 min. Then 30 μL of 0.4 U / mL α-glucosidase solution was added and the reaction was incubated at 37°C for 30 min. Finally, 50 μL of 1 mol / L Na2CO3 solution was used to terminate the reaction. 405 The absorbance was measured at 400 nm, and the inhibition rate of α-glucosidase was calculated according to Formula 2. Three replicates were set up for each group. The samples were Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension, heat-inactivated Lactobacillus plantarum Ali.Plateau.LP.VIII bacterial suspension, extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII, or heat-inactivated extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VIII.

[0212] Blank group 1: The difference from the sample group is that α-glucosidase was replaced with an equal volume of PBS solution.

[0213] Blank group 2: The difference from the sample group is that the sample and α-glucosidase were replaced with an equal volume of PBS solution (1x).

[0214] Control group: The difference from the sample group was that the sample was replaced with an equal volume of PBS solution (1x).

[0215]

[0216] Wherein, A represents the sample group; B represents blank group 1; C represents the control group; and D represents blank group 2.

[0217] Table 2. Hypoglycemic ability of Lactobacillus plantarum Ali.Plateau.LP.VⅢ under different conditions

[0218]

[0219] It should be noted that α-amylase and α-glucosidase are key enzymes for the digestion of carbohydrates in the human body and are one of the important indicators for screening lactic acid bacteria with hypoglycemic effects.

[0220] The results showed that the inhibition rates of α-amylase and α-glucosidase in the extracellular secretions of Lactobacillus plantarum Ali.Plateau.LP.VⅢ after heat inactivation were both over 15%, indicating that Lactobacillus plantarum Ali.Plateau.LP.VⅢ could still exert its hypoglycemic effect after heat inactivation, slow down the degradation and absorption of carbohydrates, and have the ability to lower blood sugar. This also further demonstrated that when Lactobacillus plantarum Ali.Plateau.LP.VⅢ was prepared into a postbiotic, the postbiotic also had the potential to lower blood sugar.

[0221] Example 2.1

[0222] Example 2.1 provides a method for preparing spreadable processed cheese, as follows:

[0223] (1) Concentrated raw milk: The raw milk after acceptance is concentrated by ultrafiltration and nanofiltration in sequence to obtain raw milk with a protein content of 5g / 100mL.

[0224] Among them, the acceptance method for raw milk is: acceptance in accordance with the standards in "GB19301-2010 Raw Milk".

[0225] Among them, the pore size of the ultrafiltration membrane is 0.1 μm, the filtration temperature of the ultrafiltration membrane is 11° C., the front pressure of the ultrafiltration membrane is 0.3 MPa, and the back pressure of the ultrafiltration membrane is 1.5 MPa.

[0226] Among them, the pore size of the nanofiltration membrane is 0.01 μm, the filtration temperature of the nanofiltration membrane is 11° C., the front pressure of the nanofiltration membrane is 3 MPa, and the back pressure of the nanofiltration membrane is 2.5 MPa.

[0227] (2) Homogenization and sterilization: The raw milk obtained in step (1) is homogenized at a homogenization pressure of 40 MPa (wherein, the low pressure is 4 MPa) and a homogenization temperature of 65° C., and then the homogenized raw milk is sterilized at a temperature of 95° C. for 300 s to obtain sterilized raw milk.

[0228] (3) Preparation of a composite bacterial agent: mixing powder of Lactococcus cremoris 914, powder of Lactococcus lactis subsp. lactis 954, powder of Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII, powder of Lactobacillus plantarum Ali.Plateau.LP.VIII, and powder of Lactobacillus paracasei AL1 Plateau LPA-1 to obtain a composite bacterial agent, wherein the ratio of the number of viable bacteria of Lactococcus cremoris 914: Lactococcus lactis subsp. lactis 954: Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII: Lactobacillus plantarum Ali.Plateau.LP.VIII: Lactobacillus paracasei AL1 Plateau LPA-1 in the composite bacterial agent is 0.75:0.75:1.25:3:0.75.

[0229] (4) First fermentation: After the sterilized raw milk obtained in step (2) is cooled to 32°C, the composite bacterial agent and the raw milk are uniformly mixed in a ratio of 0.12g:1000g of composite bacterial agent:raw milk to obtain a mixture, and then the mixture is fermented at 32°C until the acidity reaches 41°T and the pH value is controlled at 5.8, and then the fermentation is stopped (the heat preservation fermentation time used in this embodiment is 6 hours) to complete the first fermentation and obtain a mixture after the first fermentation.

[0230] (5) Second fermentation: The mixture after the first fermentation was fermented at 42°C until the acidity reached 83°T and the pH value was controlled at 4.4, and then the fermentation was stopped (the heat preservation fermentation time used in this embodiment was 14 hours) to complete the first fermentation and obtain the original cheese.

[0231] (6) Refrigeration: Refrigerate the original cheese at 4°C until ready to use.

[0232] (7) Hydration: Based on the total mass of the processed cheese, 1.5 wt% of casein, 0.5 wt% of concentrated milk protein, 16 wt% of sugarcane juice, and 5 wt% of water were mixed in a melting pot to hydrate the casein and concentrated milk protein to obtain a hydrated material, wherein the mixing temperature was 45° C., the mixing speed was 300 rpm, and the mixing time was 3 min.

[0233] (8) Mixing and emulsifying: Based on the total mass of the processed cheese, 60 wt% of the original cheese obtained in step (6) is mixed with 1 wt% of corn oil, 0.3 wt% of blueberry powder, 0.1 wt% of mono- and diglycerol fatty acid esters, 0.05 wt% of sodium citrate, 0.03 wt% of sodium tripolyphosphate, 0.03 wt% of sodium hexametaphosphate, 3 wt% of edible salt, 0.05 wt% of guar gum, 0.01 wt% of potassium sorbate, 12.43 wt% of water, and the hydrated material obtained in step (7) in a melting pot and then emulsified to obtain processed cheese.

[0234] The mixing temperature was 85° C., the mixing speed was 500 r / min, and the mixing time was 6 min.

[0235] Among them, the emulsification temperature is 80°C, the emulsification speed is 1000r / min, and the mixing time is 5min.

[0236] (9) Canning and refrigeration: The processed cheese obtained in step (8) is quantitatively filled and sealed and then refrigerated at 4°C.

[0237] Example 2.2

[0238] The difference from Example 2.1 is that the first fermentation temperature in Example 2.1 is changed to 35°C.

[0239] Example 2.3

[0240] The difference from Example 2.1 is that the second fermentation temperature in Example 2.1 is changed to 45°C.

[0241] Example 2.4

[0242] The difference from Example 2.1 is that the homogenization pressure in Example 2.1 is changed to 10 MPa (wherein the low pressure is 4 MPa).

[0243] Example 2.5

[0244] The difference from Example 2.1 is that the ratio of the viable bacteria count of Lactococcus cremoris 914: Lactococcus lactis subsp. lactis 954: Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII: Lactobacillus plantarum Ali.Plateau.LP.VIII: Lactobacillus paracasei AL1 Plateau LPA-1 in the composite bacterial agent is 0.5:0.5:1:2:0.5.

[0245] Example 2.6

[0246] The difference from Example 2.1 is that the ratio of the viable bacteria count of Lactococcus cremoris 914: Lactococcus lactis subsp. lactis 954: Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII: Lactobacillus plantarum Ali.Plateau.LP.VIII: Lactobacillus paracasei AL1 Plateau LPA-1 in the composite bacterial agent is 1:1:1.5:3.5:1.

[0247] Comparative Example 2.1

[0248] The difference from Example 2.1 is that the composite bacterial agent in Example 2.1 is replaced by the fermentation agent MA14.

[0249] Comparative Example 2.2

[0250] The difference from Example 2.1 is that the sugarcane juice in Example 2.1 is replaced by a white sugar solution with a sugar content of 25%.

[0251] Comparative Example 2.3

[0252] The difference from Example 2.1 is that the corn oil in Example 2.1 is replaced by anhydrous butter.

[0253] Comparative Example 2.4

[0254] The difference from Example 2.1 is that the added amount of mono- and di-glycerol fatty acid esters is 0.8%.

[0255] Comparative Example 2.5

[0256] The difference from Example 2.1 is that the addition amount of sodium citrate is 0.4%, the addition amount of sodium tripolyphosphate is 0.1%, and the addition amount of sodium hexametaphosphate is 0.2%.

[0257] Comparative Example 2.6

[0258] The difference from Example 2.1 is that guar gum is not added.

[0259] Comparative Example 2.7

[0260] The difference from Example 2.1 is that no blueberry powder is added.

[0261] Comparative Example 2.8

[0262] The difference from Example 2.1 is that the five composite bacterial agents in Example 2.1 are replaced with four bacterial agents: Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, and Lactobacillus paracasei powder to obtain a composite bacterial powder spreadable processed cheese. The ratio of viable cells of Lactococcus cremoris 914: Lactococcus lactis subsp. lactis 954: Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII: Lactobacillus paracasei AL1 Plateau LPA-1 in the composite bacterial agent is 0.75:0.75:1.25:0.75.

[0263] Technical effect evaluation

[0264] Technical effect evaluation (1): The processed cheeses obtained in the examples and comparative examples were subjected to sensory evaluation. 20 relevant personnel who had undergone taste test training were randomly selected as sensory evaluators. The evaluation was conducted on a percentage basis. The sensory evaluation criteria are shown in Table 3, and the sensory evaluation results are shown in Table 4.

[0265] Table 3. Sensory evaluation criteria

[0266]

[0267] Table 4. Sensory evaluation results

[0268]

[0269]

[0270]

[0271]

[0272] As shown in Table 4, the results show that the processed cheese prepared using the formula and process combination provided by the present invention has a strong cheese aroma and a refreshing blueberry aroma, the aroma is obvious and natural, the color is light blue, fresh and natural, the taste is fresh and natural without any odor, the texture is tight, uniform, delicate and smooth, the hardness is moderate, and it is easy to spread.

[0273] Compared with Examples 2.1 to 2.6, the microbial starter used in the preparation of probiotic fresh cheese in Comparative Example 2.1 was starter MA14. The processed cheese prepared therefrom had a refreshing blueberry aroma but an average cheese aroma that was not strong enough. The overall sensory score was lower than that of Examples 2.1 to 2.6.

[0274] Compared with Examples 2.1 to 2.6, in Comparative Example 2.2, when preparing processed cheese, sucrose juice was replaced with white sugar solution of equal sweetness. The overall sensory scores of the processed cheese prepared therefrom were not significantly different from those of Examples 2.1 to 2.6.

[0275] Compared with Examples 2.1 to 2.6, in Comparative Example 2.3, corn oil was replaced with anhydrous butter when preparing processed cheese. The processed cheese prepared by the comparative example had no peculiar smell but was slightly greasy, and the overall sensory score was lower than that of Examples 2.1 to 2.6.

[0276] Compared with Examples 2.1 to 2.6, the amount of mono- and diglycerol fatty acid esters added in Comparative Example 2.4 when preparing processed cheese was 0.8%. The excessive emulsifier caused the cheese to taste bitter, have a hard texture, be difficult to spread, and melt slowly in the mouth. The overall sensory score was lower than that of Examples 2.1 to 2.6.

[0277] Compared with Examples 2.1 to 2.6, the amount of sodium citrate added in the preparation of processed cheese in Comparative Example 2.5 was 0.4%, the amount of sodium tripolyphosphate added was 0.1%, and the amount of sodium hexametaphosphate added was 0.2%. The ratio of emulsifying salts was unbalanced, and less phosphate was added, resulting in the processed cheese system not being fully emulsified, a relatively dry taste, uneven and fine product texture, rough texture, a granular feel when spread, and insufficient spreadability. The overall sensory score was lower than that of Examples 2.1 to 2.6.

[0278] Compared with Examples 2.1 to 2.6, guar gum was not added when preparing the processed cheese in Comparative Example 2.6. The processed cheese prepared therefrom had a loose texture and a soft texture. It stuck to the knife when spread and stuck to the teeth when chewed. The overall sensory score was lower than that of Examples 2.1 to 2.6.

[0279] Compared with Examples 2.1 to 2.6, no blueberry powder was added when preparing the processed cheese in Comparative Example 2.7. The processed cheese prepared therefrom had a strong cheese aroma but an average blueberry aroma, and had low scores for color and taste. The overall sensory score was lower than that of Examples 2.1 to 2.6.

[0280] Compared with Examples 2.1 to 2.6, the processed cheese prepared in Comparative Example 2.8 lacks flavor and has an overall sensory score lower than that of Examples 2.1 to 2.6.

[0281] Therefore, only the processed cheese prepared using the formula and process combination provided by the present invention can have a strong cheese aroma and a refreshing blueberry aroma, the aroma is obvious and natural, the color is light blue, fresh and natural, the taste is fresh and natural without any peculiar smell, the texture is tight, uniform, delicate and smooth, the hardness is moderate, and it is easy to spread.

[0282] Technical effect evaluation (2): The ability of the processed cheese obtained in Example 2.1, Comparative Example 2.1, Comparative Example 2.2, and Comparative Example 2.8 to control blood sugar was evaluated through animal experiments.

[0283] Specifically, the processed cheese obtained in Example 2.1, Comparative Example 2.1, Comparative Example 2.2, and Comparative Example 2.8 was administered orally to normal mice, with 10 mice per group, at 500 mg / kg of each, dissolved in normal saline. The administration was continued for 28 days, once daily.

[0284] For normal mice, 10 mice were gavaged per group. The blood glucose values ​​in Table 4 are the average values ​​of 10 samples. The blood glucose value was measured as follows: 28 days after gavage, the mice were tested for blood glucose using the tail blood sampling method. Grasp the skin of the mouse's neck from the back with the thumb and index finger, and turn the mouse head down. After the mouse is fixed, soak its tail in 50°C hot water for several minutes to allow the tail blood vessels to fill. Dry the tail, then use scissors or a blade to cut off 1-2 mm of the tail tip. Collect the flowing blood with a test tube, and massage from the base of the tail to the tip. After blood collection, press with a cotton ball to stop bleeding and apply 6% liquid collodion to the wound to stop bleeding. Each time, 0.1 ml of blood was collected and blood glucose was tested on a blood glucose test strip.

[0285] The processed cheeses obtained in Examples 2.1, Comparative Examples 2.1, 2.2, and 2.8 were administered orally to diabetic mice (10 mice per group) at a dose of 500 mg / kg per kg of mouse body weight. The processed cheeses were dissolved in normal saline. Gavage was continued for 28 days, once daily. The blood glucose values ​​in Table 4 are the averages of the 10 samples.

[0286] The diabetic mouse model was established using the following method: 120 male SPF-grade ICR mice weighing 18-20 g were adaptively fed for 7 days, followed by a 12-hour fast. STZ solution was prepared using sodium citrate buffer in a dark, ice-cooled bath. Eighty mice were intraperitoneally injected with STZ-free citric acid-sodium citrate buffer, while the remaining 40 mice were intraperitoneally injected with 200 mg / kg mb STZ. Seven days after injection, fasting blood glucose levels were measured after an overnight fast. Mice with fasting blood glucose levels greater than 11.1 mmol / dL were considered diabetic and used in subsequent experiments. Seventy mice were successfully modeled, for a success rate of 87%.

[0287] Table 5. Effects of processed cheese on blood glucose levels in normal mice and diabetic mice

[0288]

[0289] Note: * represents significant difference compared with the normal group in Example 2.1, # represents significant difference compared with the diabetic group in Example 2.1, both p < 0.05.

[0290] It should be noted that a fasting blood glucose value greater than 5.0mmol / L and a blood glucose value greater than 11mmol / L 2 hours after eating are successfully confirmed as hyperglycemia.

[0291] As shown in Table 5, in normal mice, the fasting blood glucose values ​​of each group were within the range of 5.68 to 5.94. The blood glucose values ​​of the mice that consumed the product of Example 2.1 decreased by 0.84 2 hours after the meal compared with those before the meal. The blood glucose values ​​of the mice that consumed the product of Comparative Example 2.1 increased by 0.61 2 hours after the meal compared with those before the meal. The blood glucose values ​​of the mice that consumed the product of Comparative Example 2.2 increased by 0.21 2 hours after the meal compared with those before the meal. The blood glucose values ​​of the mice that consumed the product of Comparative Example 2.8 increased by 0.32 2 hours after the meal compared with those before the meal.

[0292] In the diabetic mice, the fasting blood glucose values ​​of each group were within the range of 5.17 to 6.04. The blood glucose values ​​of the mice that consumed the product of Example 2.1 increased by 4.45 2 hours after the meal compared with that before the meal. The blood glucose values ​​of the mice that consumed the product of Comparative Example 2.1 increased by 9.58 2 hours after the meal compared with that before the meal. The blood glucose values ​​of the mice that consumed the product of Comparative Example 2.2 increased by 8.17 2 hours after the meal compared with that before the meal. The blood glucose values ​​of the mice that consumed the product of Comparative Example 2.8 increased by 9.00 2 hours after the meal compared with that before the meal.

[0293] It can be seen that compared with the blood glucose values ​​of mice in Comparative Example 2.2, eating the product of Example 2.1 has a good blood glucose control and hypoglycemic effect on normal mice and diabetic mice, while eating the products of Comparative Example 2.1 and Comparative Example 2.8 have no good blood glucose control and hypoglycemic effect on normal mice and diabetic mice.

[0294] The above embodiments are only for further explanation and understanding of the technical solutions of the present invention, and are not intended to limit the present invention. Any non-prominent substantial features and non-significant improvements made by those skilled in the art on this basis should fall within the scope of protection of the present invention.

Claims

1. A composite bacterial agent, characterized in that: The composite bacterial agent comprises: Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder.

2. The composite bacterial agent according to claim 1, characterized in that The composite bacterial agent is composed of Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder. Preferably, the ratio of the number of live bacteria of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent is 0.1-1:0.1-1:0.5-1.5:1.5-3.5:0.1-1. More preferably, the ratio of the number of viable bacteria of Lactococcus cremoris, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. lactis, Lactobacillus plantarum and Lactobacillus paracasei in the composite bacterial agent is 0.5-1:0.5-1:1-1.5:2-3.5:0.5-1.

3. The composite bacterial agent according to claim 1 or 2, characterized in that The viable bacterial count of Lactococcus cremoris powder is 1×10 9 -1×10 11 CFU / g, and / or the viable cell count of Lactococcus lactis subsp. lactis powder is 1×10 8 -5×10 10 CFU / g, and / or the viable bacterial count of Lactobacillus delbrueckii subsp. lactis powder is 5×10 9 -5×10 11 CFU / g, and / or the viable bacterial count of Lactobacillus plantarum powder is 1×10 8 -1×10 11 CFU / g, and / or the viable count of Lactobacillus paracasei powder is 5×10 9 -5×10 12 CFU / g.

4. The composite bacterial agent according to any one of claims 1 to 3, characterized in that The Lactococcus cremoris is Lactococcus cremoris 914, with a preservation number of CCTCC NO: M 2023903. and / or the Lactococcus lactis subsp. Lactis is Lactococcus lactis subsp. Lactis 954, with a deposit number of CCTCC NO: M 2023904, and / or the Lactobacillus delbrueckii subsp. lactis is Lactobacillus delbrueckii subsp. lactis Dangxiong LB VIII, with a deposit number of CCTCC NO: M2023396, and / or the plant lactobacillus is plant lactobacillus (Lactobacillus plantarum) Ali.Plateau.LP.VIII, with a deposit number of CCTCC NO: M 2022068, And / or the Lactobacillus paracasei is Lactobacillus paracasei AL1 Plateau LPA-1, with a preservation number of CCTCC NO: M 20211312.

5. A method for preparing the composite bacterial agent according to any one of claims 1 to 4, characterized in that: The method comprises the following steps: uniformly mixing components including Lactococcus cremoris powder, Lactococcus lactis subsp. lactis powder, Lactobacillus delbrueckii subsp. lactis powder, Lactobacillus plantarum powder and Lactobacillus paracasei powder to obtain the composite bacterial agent.

6. A raw cheese, characterized in that: The cheese is prepared by a method comprising the following steps: fermenting a mixture of raw cow's milk and the composite bacterial agent according to any one of claims 1 to 4 or the composite bacterial agent prepared by the preparation method to obtain raw cheese.

7. The original cheese according to claim 6, characterized in that The mixing ratio of raw milk and the composite bacterial agent is: 1000g: 0.01-1.0g. Preferably, the mixing ratio of raw milk and the composite bacterial agent is 1000g: 0.05-0.2g.

8. The original cheese according to claim 6 or 7, characterized in that Every 100 mL of the raw milk contains 4-6 g of protein.

9. A method for preparing the original cheese according to any one of claims 6 to 8, characterized in that: The method comprises the following steps: fermenting a mixture of raw milk and a composite bacterial agent to obtain raw cheese.

10. The preparation method according to claim 9, characterized in that During fermentation, the mixture is fermented for the first time at 29-35° C., and then fermented for the second time at 39-45° C. to obtain original cheese.

11. The preparation method according to claim 9 or 10, characterized in that: The end point of the first fermentation is when the acidity reaches 35-45°T and the pH value is 5.6-5.

8. And / or the endpoint of the second fermentation is that the acidity reaches 75-85°T and the pH value is 4.4-4.

6.

12. The preparation method according to any one of claims 9 to 11, characterized in that: Before mixing the raw milk and the composite bacterial agent, the method further comprises concentrating, homogenizing and sterilizing the raw milk, wherein the raw milk is concentrated to contain 4-6 g of protein per 100 mL of the raw milk.

13. The preparation method according to claim 12, characterized in that The concentration method is ultrafiltration and / or nanofiltration. The pore size of the ultrafiltration membrane is 0.01-0.1 μm, the filtration temperature of the ultrafiltration membrane is 8-13° C., preferably, the front pressure of the ultrafiltration membrane is 0.2-3.5 MPa, and the back pressure of the ultrafiltration membrane is 0.2-2.5 MPa; The pore size of the nanofiltration membrane is 0.001-0.01 μm, the filtration temperature of the nanofiltration membrane is 8-12° C., preferably, the front pressure of the nanofiltration membrane is 0.1-4 MPa, and the back pressure of the nanofiltration membrane is 0.1-3 MPa.

14. The preparation method according to claim 12, characterized in that The homogenization temperature is 50-70°C, and preferably, the homogenization pressure is 10-40 MPa.

15. The preparation method according to claim 12, characterized in that The sterilization temperature is 90-100°C and / or the sterilization time is 200-400s.

16. A processed cheese, characterized in that: Contains the original cheese according to any one of claims 6 to 8 or the original cheese prepared by the preparation method according to any one of claims 9 to 15.

17. The processed cheese according to claim 16, characterized in that The invention also includes auxiliary materials, wherein the auxiliary materials include one or more substances selected from the group consisting of sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water.

18. The processed cheese according to claim 17, characterized in that The processed cheese is prepared by a method comprising the following steps: mixing and emulsifying components including original cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water to obtain processed cheese. Preferably, based on the weight of the raw materials used to prepare the processed cheese, the raw cheese comprises: 50-65wt% of the original cheese, 10-20wt% of sugarcane juice, 1-5wt% of corn oil, 1-5wt% of casein, 0.1-1wt% of concentrated milk protein, 0.1-1wt% of blueberry powder, 0.05-1wt% of mono- and diglycerides of fatty acids, 0.01-1wt% of sodium citrate, 0.01-1wt% of sodium tripolyphosphate, 0.01-1wt% of sodium hexametaphosphate, 1-5wt% of salt, 0.01-1wt% of guar gum, 0.01-0.05wt% of potassium sorbate, and the balance is water.

19. The processed cheese according to any one of claims 16 to 18, characterized in that The protein content in the casein is greater than or equal to 89 wt %, and / or the total content of monoglycerol fatty acid esters in the mono- and diglycerol fatty acid esters is greater than or equal to 90 wt %.

20. A method for preparing processed cheese according to any one of claims 16 to 19, characterized in that: The method comprises the following steps: mixing and emulsifying components including the original cheese, sugarcane juice, corn oil, casein, concentrated milk protein, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum, potassium sorbate and water to obtain processed cheese.

21. The preparation method according to claim 20, characterized in that The steps include: (1) mixing casein, concentrated milk protein, sugarcane juice and water to obtain a mixture; (2) The mixture obtained in step (1) is mixed with original cheese, corn oil, blueberry powder, mono- and diglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium hexametaphosphate, salt guar gum and potassium sorbate, and then emulsified to obtain processed cheese.

22. The preparation method according to claim 21, characterized in that In step (1), the mixing temperature is 45-50° C., and / or the mixing speed is 200-400 r / min, and / or the mixing time is 3-5 min.

23. The preparation method according to claim 21, characterized in that The mixing temperature is 75-90° C., and / or the mixing speed is 400-600 r / min, and / or the mixing time is 6-8 min.

24. The preparation method according to claim 21, characterized in that The emulsification temperature is 75-80°C, the emulsification speed is 800-1000r / min, and the mixing time is 5-7min.

25. Use of the composite bacterial agent according to any one of claims 1 to 4, or the composite bacterial agent prepared by the preparation method according to claim 5, or the original cheese according to any one of claims 6 to 8, or the original cheese prepared by the preparation method according to any one of claims 9 to 15, or the processed cheese according to any one of claims 16 to 19, or the processed cheese prepared by the preparation method according to any one of claims 20 to 24, in the preparation of food or health products.

26. A food containing the composite bacterial agent according to any one of claims 1 to 4, or the composite bacterial agent prepared by the preparation method according to claim 5, or the original cheese according to any one of claims 6 to 8, or the original cheese prepared by the preparation method according to any one of claims 9 to 15, or the processed cheese according to any one of claims 16 to 19, or the processed cheese prepared by the preparation method according to any one of claims 20 to 24.

27. A health product comprising the composite bacterial agent according to any one of claims 1 to 4, or the composite bacterial agent prepared by the preparation method according to claim 5, or the original cheese according to any one of claims 6 to 8, or the original cheese prepared by the preparation method according to any one of claims 9 to 15, or the processed cheese according to any one of claims 16 to 19, or the processed cheese prepared by the preparation method according to any one of claims 20 to 24.

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