16 results about "Chymosin" patented technology

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

To provide a method for preparing a cheese-like product stable to cooking and / or baking.SOLUTION: A) providing a liquid composition having a dry matter content of 34% w / w, a protein content of 12% w / w, a micellar casein content of 8% w / w, wherein the liquid composition has a pH in the range of 4.8 to 7.0 and a ratio of whey protein to micellar casein of 12:88 to 0:100, b) adding a milk clotting enzyme to coagulate the liquid composition, c) optionally cutting the coagulated composition, d) subjecting the coagulated composition from step b) or c) to heating to obtain a core temperature of the coagulated composition of at least 70 °C, and e) cooling the heat-treated coagulated composition, wherein the cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).SELECTED DRAWING: Figure 1

The invention provides a C3-2 strain for producing bactrian camel chymosin and application of the C3-2 strain, and belongs to the technical field of biological engineering. According to the present invention, the Latin of the C3-2 strain is Kluyveromyces lactis, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20251316. According to the method, the C3-2 strain is used for fermentation, the fermentation liquor is concentrated by adopting an ultrafiltration method, small molecular impurities are removed, and the bactrian camel chymosin with high enzyme activity is obtained by combining affinity chromatography. The cheese prepared from the bactrian camel chymosin obtained by the preparation method disclosed by the invention is high in crosslinking degree, harder and finer in texture, smaller, more uniform and more compact in microstructure texture, lower in bitter taste and higher in overall volatile flavor substance content, and the overall evaluation is superior to that of cheese prepared from commercial chymosin.

The invention discloses an efficient chymosin extraction method and application. The method comprises the five steps of raw material selection and pretreatment, biological catalytic enzymolysis, environment-friendly solvent extraction, automatic purification and enzymatic activity detection and preservation. Aiming at the defects of serious solvent pollution, large enzyme activity loss, long extraction period and poor product purity and stability in the traditional extraction method, the extraction efficiency and the product quality are remarkably improved through organic combination of application of an environment-friendly solvent, integration of a biological catalysis technology and full-process automatic control; the extraction period is shortened by more than 60% compared with the traditional method; the enzyme activity of the finished product is more than or equal to 1200U / mL, the purity is more than or equal to 98%, and the enzyme activity retention rate is more than 95% The environmental protection property meets relevant national standards; meanwhile, the labor cost is reduced by 60% or above, the comprehensive production cost is reduced by 40%-50%, the product fluctuation between batches is smaller than or equal to 1%, the large-scale production requirements of different scenes of food grade, medicine grade, feed grade and the like can be met, and the industrial value is extremely high.

This invention provides a milk powder-based processed cheese rich in γ-aminobutyric acid (GABA) and its preparation method. It is prepared from the following raw materials in the indicated weight percentages: 50-60% natural cheese, 1-3% emulsifying salt, 1-3% thickener, 0.1-0.5% preservative, 6-8% granulated sugar, and the balance being water. The natural cheese is made from reconstituted milk with the following components added according to the weight percentage of the reconstituted milk: 4-8% starter culture, 0.3-0.6% monosodium glutamate, 0.01-0.05% rennet, and 1-4% edible salt. The reconstituted milk is obtained by reconstituted whole milk powder and water at a ratio of 1:6. The starter culture is *Lactobacillus plantarum* NDC75017. The resulting product has moderate hardness, good viscoelasticity, mild flavor, good stability, and a delicate texture. Furthermore, it is high in GABA, which can exert positive effects such as relieving depression, anxiety, insomnia, and lowering blood pressure.

The invention relates to the technical field of cream cheese, in particular to zero-emission whey fat-reducing cream cheese and a preparation method thereof. The preparation method comprises the following steps: heating raw milk, adding milk protein powder, a stabilizer, a sweetening agent and table salt, and performing heat preservation and stirring to obtain a hydrate material; mixing the hydrate material with single cream, and stirring while keeping the temperature; performing sterile homogenization on the material to obtain a homogenized material; the homogenizing pressure is 15 to 25 MPa, and the homogenizing temperature is 60 to 70 DEG C; sterilizing the homogenized material to obtain a sterilized material; cooling the obtained sterilized material, inoculating a leavening agent and chymosin, fermenting and curdling to obtain curdled blocks; and cutting, stirring and smoothing the curd blocks, filling, and cooling to a preservation temperature to obtain the zero-emission whey fat-reducing cream cheese. While zero discharge of whey and simplification of the process are realized, fat of the product is remarkably reduced, and the prepared product is silky in taste, appropriate in acidity and stable in texture.

The present application belongs to the technical field of cheese preparation, and particularly relates to a method for preparing freeze-dried infant cheese, which comprises primary ingredient preparation, secondary ingredient preparation, cheese shaping, freeze-drying technology and demolding. The required substances for the primary ingredient preparation include fresh milk, edible bacterial strains and rennet. The required substances for the secondary ingredient preparation include prepared fresh cheese, fruits, trehalose, full-fat milk powder, fructo-oligosaccharides, starch, DHA and nutrients. The present application obtains infant cheese which is rich in edible bacterial strains, high in nutritional ingredients, can convert most of the lactose into lactic acid, reduces the problem of lactose intolerance after the infant consumes the cheese, and meets the eating needs of the infant. Meanwhile, the present application not only enriches the types and hierarchical levels of the taste of the cheese, locks the nutritional ingredients in the cheese product, ensures that the cheese product has good nutritional value, but also guarantees the comprehensiveness and balance of the nutritional substances obtained by the infant after consuming the cheese, ensures the absorption effect, and is suitable for large-scale promotion.

The invention relates to the technical field of dairy products, and provides a luminous acid whey electrolyte beverage and a preparation method and packaging thereof.The beverage is prepared from, by weight, 40-70 parts of acid whey, 30-60 parts of lactose liquid, 0.5-3 parts of whey protein powder and 0.01-0.02 part of lactase; the acid whey is liquid obtained by separating curd blocks when cheese, casein and other similar products are produced by adopting chymosin, acidification and the like. The protein content is 0.2%-0.8%, and the fat content is 0%-0.2%; the luminous acid whey electrolyte beverage generates a Tyndall effect under the irradiation of a light source. According to the luminous acid whey electrolyte beverage provided by the invention, the acid whey and the lactose liquid are used as raw materials and are successfully converted into a product with special functions and market value. Through a specific raw material ratio, the beverage forms a stable colloid system, and can present a clear Tyndall effect under the irradiation of a light source.

The invention relates to a novel and multifunctional instant curd formulation. This innovation achieves simultaneous lactose hydrolysis and protein coagulation within seconds of reconstitution. This innovation uniquely defers the acidification reaction until the point of use, producing a stable and shelf-friendly powder that instantaneously forms bioactive curd with therapeutic potential. The curd matrix generated serves as a smart carrier capable of delivering medicines, probiotic bacteria, or enzymes, which become activated and effective in situ due to the controlled biochemical environment created by the curd's specific pH. This invention represents a significant advancement over prior art by combining rapid curd formation with simultaneous generation of bioactive substances and enhanced delivery capabilities. It has broad applicability in food technology, pharmaceutical delivery, with particular utility in patient-friendly formulations suitable for diverse populations. The process and product offer improved convenience, efficacy, and multifunctionality without compromising stability or safety.

The invention relates to lactone tofu type curd cheese and a preparation method thereof. The lactone tofu type curd cheese comprises the following raw materials: cow milk, whole milk powder, a leavening agent, a gelling agent, glutamine transaminase and chymosin. The lactone tofu type curd cheese has the advantages that the prepared lactone tofu type curd cheese is soft in texture and sweet in taste, the flavor presents the cheese flavor, and the whey precipitation amount is small.

The invention relates to the technical field of food preservation, and provides a tapioca pearl preservative as well as a preparation method and application thereof, and the tapioca pearl preservative comprises casein, chymosin, food-grade calcium salt, a bacteriostatic agent and water. The preparation method of the tapioca pearl preservative comprises the following steps: (1) adding casein, chymosin and food-grade calcium salt into water, heating and stirring to obtain a solution A; and (2) adding a bacteriostatic agent into the solution A, stirring and dissolving to form the tapioca pearl preservative. When in use, the tapioca pearls preservative is sprayed on the surfaces of tapioca pearls and then dried, a layer of enzymatic cross-linked protein film activated by calcium ions can be formed on the surfaces of tapioca pearls, and the film has double functions of physical barrier and chemical bacteriostasis, so that long-acting preservation is realized, and the tapioca pearls preservative has the advantages of high safety, long preservation period, low cost and the like. And the fresh-keeping method is suitable for fresh-keeping treatment of industrial production of tapioca pearls.

A method of producing a cheese product and / or a whey product may include UV treating a volume of milk, adding at least one additive to form a milk mixture, wherein the at least one additive comprises camel chymosin, and separating curds and liquid whey. The cheese product may be the curds or produced from the curds. The liquid whey may be fermented. P. acidilactici bacteria may be added to the liquid whey for fermentation. The fermented liquid whey may be dried to form whey protein.

The application relates to the food field and discloses a method for simultaneously obtaining cheese and cheese whey and the cheese and cheese whey, the method comprising the following steps: subjecting raw milk to standardization and first sterilization treatment to obtain sterilized milk; subjecting the sterilized milk, a fermenting agent and a milk clotting enzyme to fermentation clotting treatment to obtain a milk clotting product; subjecting the milk clotting product to whey draining treatment to obtain a curd and cheese whey; subjecting the curd to ripening heap brewing treatment, heating treatment, cooling forming treatment, ultrasonic treatment and post-ripening treatment to obtain cheese; wherein the fermenting agent comprises Streptococcus thermophilus, and the milk clotting enzyme comprises milk clotting enzyme Maxiren EVO. The method can be used for simultaneously obtaining cheese and cheese whey, the cheese has strong milk fragrance, does not contain bitterness, has tough texture, is easy to slice, has a long shelf life of 6 months under cold storage, and is especially suitable for Chinese consumers; the whey is closer to the composition and pH value of whey in raw milk, and has high nutritional value.

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.

The invention provides recombinant camel chymosin and application thereof, and belongs to the technical field of gene recombination. The amino acid sequences of the recombinant camel chymosin disclosed by the invention are as shown in SEQ ID NO. 1 to SEQ ID NO. 5. The physicochemical properties, the amino acid composition and the structure of the bovine chymosin and the bactrian camel chymosin are compared and analyzed by utilizing a bioinformatics method. Analyzing a three-dimensional conformation of an enzyme-substrate compound through molecular docking, and identifying key residues influencing the catalytic efficiency and the protein stability by combining charge analysis, flexible analysis and alanine scanning; rosetta is used for site-specific saturation mutation library construction, and preliminary screening of mutants is realized through energy minimization and conformation enumeration; based on quantum mechanics / molecular mechanics simulation and machine learning prediction, the catalytic efficiency change rule of the mutant is quantified, and the optimal bactrian camel chymosin mutant can be screened.

The invention relates to the technical field of detection, and particularly discloses an animal milk pretreatment method and application of the animal milk pretreatment method in immunoglobulin G detection. The animal milk pretreatment method comprises the following steps: (1) degreasing animal milk until the fat content is 1t; the weight percentage is 0.5%, so that skimmed milk is obtained; (2) adjusting the temperature of the skimmed milk to 35-37 DEG C, and adjusting the pH value of the skimmed milk to 6.0-6.5; (3) adding chymosin, and standing for retrogradation to obtain an upper layer of whey liquid; and (4) filtering the whey liquid by using an ultrafiltration membrane of 200-400 kDa, and harvesting permeate for detecting the immunoglobulin G. According to the method, on the basis of effectively removing casein, the IgG activity retention rate can be increased, the sample quality can be reflected more truly, and the method is simple, convenient, mild and suitable for being applied to industrial production detection.