Lactic acid bacteria leavening agent and method for preparing Mozzarella cheese by using lactic acid bacteria leavening agent

Abstract

The invention discloses a lactic acid bacteria leavening agent and a method for preparing Mozzarella cheese by using the lactic acid bacteria leavening agent, and belongs to the technical field of dairy product processing. The leavening agent is composed of streptococcus thermophilus S10, lactococcus lactis BL19 and lactobacillus helveticus H11, and preferably, the viable count ratio is 1: 1: 2. The method for preparing the cheese by using the leavening agent comprises the following steps: sterilizing fresh cow milk, adding the leavening agent for pre-acidification, adding chymosin and calcium chloride for curding, cutting, discharging whey, blanching and stretching, shaping in cold water and the like. Through specific strain compounding and process parameter optimization, the prepared Mozzarella cheese is rich in milk flavor and excellent in sensory property, the preparation process is simple and efficient, and the product quality is stable.

Description

Technical Field

[0001] This technology belongs to the field of cheese processing technology, specifically relating to a lactic acid bacteria starter and a method for preparing Mozzarella cheese using it. Background Technology

[0002] Cheese is a fresh or fermented dairy product made from cow's or sheep's milk, cream, partially skimmed milk, buttermilk, or a mixture of these products, with the addition of appropriate amounts of lactic acid bacteria and rennet, followed by coagulation and whey separation. Currently, commercially available cheeses are mainly processed cheeses, which contain more additives, have a cheese content between 60% and 70%, have a more complex production process, and are higher in salt, thus not meeting consumers' demands for healthier products. Commercially available fresh cheeses are less diverse, mainly consisting of plain cheeses made from cow's milk. Mozzarella cheese is a mild-flavored cheese with a melt-and-stretch texture, commonly used in pizzas and baked rice dishes, and is very popular with consumers. Different processing techniques alter the characteristics of Mozzarella cheese, and these characteristics also change with prolonged storage, leading to changes in its flavor and texture. Therefore, developing Mozzarella cheese with excellent flavor and storage stability is of great significance. Summary of the Invention

[0003] To address the aforementioned problems, this invention provides a starter culture and a method for preparing Mozzarella cheese with excellent flavor using the same. The resulting Mozzarella cheese has a rich milky aroma and good sensory characteristics.

[0004] Firstly, in order to achieve the above objectives, this application provides a fermentation agent that produces cheese with good sensory properties, prepared using the following technical solution: The active lactic acid bacteria starter consists of Streptococcus thermophilus S10, Lactococcus lactis BL19 and Lactobacillus helveticus H11, with a preferred ratio of 1:1:2.

[0005] Furthermore, the viable count of the active lactic acid bacteria was 1.0 × 10⁻⁶. 7 -1.0×10 11 CFU / mL, preferably 1.0 × 10⁻⁶ 8 CFU / mL; 1.0×10 9 CFU / mL; 1.0×10 10 CFU / mL.

[0006] Secondly, this application provides a method for preparing Mozzarella cheese with excellent flavor using lactic acid bacteria starter, comprising the following steps: sterilizing fresh milk and adding the probiotic starter described in claim 1, pre-acidifying and then adding rennet and calcium chloride, allowing it to coagulate, cutting and draining whey, scalding and stretching in hot water, and cooling and shaping in cold water.

[0007] Furthermore, the pre-acidification temperature is 30-42℃, preferably 36-40℃.

[0008] Furthermore, the pre-acidification time is 0.5h-4h, preferably 1h-2h.

[0009] Furthermore, the amount of rennet (CHY-MAX® Powder Extra NB\20 X) added is 0.3 g / L, and the amount of calcium chloride added is 0.15 g / L.

[0010] Furthermore, the settling time is 0.5h-4h, preferably 1h-2h.

[0011] Furthermore, the heat shrinkage temperature is 37-44℃, preferably 40-43℃.

[0012] Furthermore, the whey pH is 5.6-6.4, preferably 5.7-6.0.

[0013] Furthermore, the hot stretching temperature is 75-84℃, preferably 82℃.

[0014] Furthermore, the cold water setting time is 10 minutes.

[0015] In summary, the positive and progressive effects of this invention are as follows: Mozzarella cheese, prepared using lactic acid bacteria starter culture, possesses excellent sensory characteristics and a rich cheese flavor. The process of producing Mozzarella cheese using the above-mentioned technical solution is simple and highly efficient. Attached Figure Description

[0016] To more clearly illustrate the technical solutions of the embodiments of this application, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a comparison of sensory evaluations of Mozzarella cheese prepared with different active lactic acid bacteria starter cultures; Figure 2 This study compares the sensory evaluations of Mozzarella cheese prepared using different active lactic acid bacteria starter cultures. Detailed Implementation

[0018] To make the technical problems to be solved, the technical solutions, and the beneficial effects of this application clearer, this application will be further described in detail with reference to examples. It should be understood that the specific embodiments described herein are only for explaining the present invention and are not intended to limit this application.

[0019] Active lactic acid bacteria starter cultures: *Streptococcus thermophilus* S10, *Lactococcus lactis* BL19, and *Lactobacillus helveticus* H11 are all known strains. *Streptococcus thermophilus* S10 is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC 16129; *Lactococcus lactis* BL19 is deposited at the same center with accession number CGMCC 16242; and *Lactobacillus helveticus* H11 is deposited at the same center with accession number CGMCC 16405.

[0020] Example 1 A method for preparing Mozzarella cheese with good sensory properties, comprising the following steps: 1. Pretreatment: Fresh milk is pasteurized at 63℃ for 30 minutes and then rapidly cooled to 38℃.

[0021] 2. Add 1.0 × 10 7 The active lactic acid bacteria starter (CFU / mL) was used for fermentation. After pre-acidification for 2 hours, 0.015% calcium chloride and 0.003% rennet were added.

[0022] 3. After adding rennet for 1 hour 20 minutes to 2 hours, cut into 1.5cm square pieces.

[0023] 4. Slowly stir and heat to 42°C, let stand until the whey pH drops to 6.0, then drain the whey.

[0024] 5. Cut the curd into uniform pieces and stack them every 15 minutes. When the whey pH drops to 5.3, add 1.2% salt.

[0025] 6. Hot stretching: Add the curd to 82℃ water. After the curd softens inside in about 1-3 minutes, knead it by hand about 3-4 times, divide it into pieces and shape it. While rotating, squeeze out cheese balls from between your thumb and forefinger, cut them, and put them into hot water to seal them.

[0026] 7. After molding, quickly immerse the cheese in sterile cold water for 15 minutes to set.

[0027] Table 1. Proportion of different lactic acid bacteria strains added Sensory evaluation of Mozzarella cheese: A team of 20 professional members from the dairy laboratory of Inner Mongolia Agricultural University were selected to conduct sensory evaluation of Mozzarella cheese from four aspects: aroma, color, taste, and texture. The sensory evaluation criteria are shown in Table 2.

[0028] Table 2 Sensory Evaluation Criteria for Mozzarella Cheese Sensory characteristics of each group of Mozzarella cheese, such as Figure 1 As shown, the sensory evaluation results differed significantly among the groups. Group C scored higher than groups A and B. P <0.05). Experimental results showed that combination C, namely the combination of Streptococcus thermophilus S10: Lactococcus lactis BL19: Lactobacillus helveticus H11 in a ratio of 1:1:2, exhibited improved aroma, color, taste, and texture compared to other combinations. This indicates that the 1:1:2 ratio can enhance the sensory quality of Mozzarella cheese.

[0029] Example 2 A method for preparing Mozzarella cheese with good sensory properties, comprising the following steps: 1. Pretreatment: Fresh milk is pasteurized at 63℃ for 30 minutes and then rapidly cooled to 38℃.

[0030] 2. Add 1.0×10 7 The active lactic acid bacteria starter (CFU / mL) was used for fermentation. After pre-acidification for 2 hours, 0.015% calcium chloride and 0.003% rennet were added.

[0031] 3. After adding rennet for 1 hour 20 minutes to 2 hours, cut into 1.5cm square pieces.

[0032] 4. Slowly stir and heat to 42°C, let stand until the whey pH drops to 6.0, then drain the whey.

[0033] 5. Cut the curd into uniform pieces and stack them every 15 minutes. When the whey pH drops to 5.3, add 1.2% salt.

[0034] 6. Hot stretching: Add the curd to 82℃ water. After the curd softens inside in about 1-3 minutes, knead it by hand about 3-4 times, divide it into pieces and shape it. While rotating, squeeze out cheese balls from between your thumb and forefinger, cut them, and put them into hot water to seal them.

[0035] 7. After molding, quickly immerse the cheese in sterile cold water for 15 minutes to set.

[0036] Table 2. Proportion of different lactic acid bacteria strains added Sensory characteristics of each group of Mozzarella cheese, such as Figure 2 As shown, the sensory evaluation results differed significantly among the groups. Group A scored higher than Group B. P <0.05). Experimental results showed that combination A, with a ratio of *Streptococcus thermophilus* S10: *Lactococcus lactis* BL19: *Lactobacillus helveticus* H11 of 1:1:2, exhibited improved aroma, color, flavor, and texture compared to other combinations. This indicates that a 1:1:2 ratio can enhance the sensory quality of Mozzarella cheese.

[0037] In conclusion, Mozzarella cheese with a 1:1:2 ratio of Streptococcus thermophilus S10: Lactococcus lactis BL19: Lactobacillus helveticus H11 exhibits excellent sensory characteristics. Considering all factors, this combination is the best overall compared to other combinations.

[0038] The above description is merely a preferred example of this application and does not limit this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application shall be included within the scope of protection of this application.

Claims

1. A fermenting agent, characterized in that, The fermentation agent contains Streptococcus thermophilus (Streptococcus) Streptococcus thermophilus )S10, Lactococcus lactis ( Lactococcus lactis BL19 and Lactobacillus helveticus ( Lactobacillus helveticus )H11.

2. The fermenting agent according to claim 1, characterized in that, The ratio of viable counts of Streptococcus thermophilus S10, Lactococcus lactis BL19 and Lactobacillus helveticus H11 is 1:1:

2.

3. The fermenting agent according to claim 1 or 2, characterized in that, The total viable count of active lactic acid bacteria in the starter culture is 1.0 × 10⁻⁶. 7 CFU / mL up to 1.0 × 10⁻⁶ 11 CFU / mL.

4. A method for preparing Mozzarella cheese with excellent flavor, characterized in that, Includes the following steps: The product is prepared by adding the fermenting agent according to any one of claims 1 to 3 to sterilized milk.

5. The method according to claim 4, characterized in that, Includes the following steps: S1: Sterilize the milk; S2: Add the fermenting agent to the sterilized milk for pre-acidification; S3: Add rennet and calcium chloride to the pre-acidified milk and let it stand to curdle; S4: Cut the curd and drain the whey; S5: The curd block obtained in step S4 is stretched by hot water. S6: Place the stretched cheese in cold water to cool and set, resulting in Mozzarella cheese.

6. The method according to claim 5, characterized in that, In step S2, the pre-acidification temperature is 30°C to 42°C.

7. The method according to claim 5, characterized in that, In step S2, the pre-acidification time is 0.5 hours to 4 hours.

8. The method according to claim 5, characterized in that, In step S3, the amount of rennet added is 0.3 g / L of milk, and the amount of calcium chloride added is 0.15 g / L of milk.

9. The method according to claim 5, characterized in that, In step S3, the time for allowing the curd to stand is 0.5 hours to 4 hours.

10. The method according to claim 5, characterized in that, In step S4, the whey removal step is performed when the whey pH is between 5.6 and 6.4.

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