8 results about "Mozzarella cheese" patented technology

This invention belongs to the field of fermentation inoculant screening and preparation technology, specifically relating to a method for screening strain combinations for preparing mozzarella cheese, the strain combinations themselves, and their applications. The method of this invention systematically evaluates the fermentation kinetics, texture-forming ability, and flavor characteristics of *Streptococcus salivarius* subspecies *thermophilic*, establishing a dynamic ratio screening method to optimize the strain ratio of *Streptococcus salivarius* subspecies *thermophilic*, thereby improving the product quality and batch stability of mozzarella cheese. This method is particularly suitable for solving textural defects or flavor imbalances caused by improper strain ratios in industrial production, providing technical support for the production of highly consistent mozzarella cheese, and can be widely applied in the processing of cheese products, pizzas, and other frozen foods.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The invention relates to the technical field of frozen food, in particular to cheese ice cream with wire drawing performance and a preparation method thereof.The cheese ice cream is prepared from, by weight, 20-25 parts of cream cheese, 1-2 parts of citric acid, 0.2-0.3 part of sodium alginate, 0.1-0.2 part of locust bean gum, 10-12 parts of white granulated sugar and 100-150 parts of milk. The citric acid is used for adjusting the pH value of the system to 5.8-6.2. The cheese ice cream prepared by the method disclosed by the invention can still keep the wire drawing performance in a frozen state (-18 DEG C), the stretching length is greater than or equal to 15cm, the wire drawing duration is longer than 30 seconds, and the cheese ice cream is not broken after being repeatedly stretched for three times; and moreover, the tooth sticking feeling caused by excessive colloid can be thoroughly avoided.

1. Name of the designed product: packaging bag (Tibetan mozzarella cheese). 2. Use of the designed product: used for packaging products. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view. 5. The designed product is a thin product, and the left view, right view, top view, and bottom view are omitted. 6. Other circumstances requiring explanation: the area indicated by A in the front view is transparent design.

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.

Provided herein are mozzarella cheese analogue compositions and the methods of making the same using one or more recombinant proteins.

Provided is a technique for imparting specific physical properties to plant-based cheese.　The present technology provides a modifier for plant-based cheese, the modifier containing one or more enzymes selected from the group consisting of pullulanase, cyclodextrin-producing enzymes, glucoamylase, α-amylase, β-amylase, and 4-α-glucanotransferase. In the modifier for plant-based cheese according to the present technology, using pullulanase and / or a cyclodextrin-producing enzyme makes it possible to impart physical properties similar to those of cheddar cheese to the plant-based cheese. Additionally, in the modifier for plant-based cheese according to the present technology, using glucoamylase and / or α-amylase makes it possible to impart physical properties similar to those of mozzarella cheese to the plant-based cheese.