103 results about "Rennet" patented technology

The invention discloses a production method of a buffalo milk cheese. The method comprises the following steps of: (1) sterilizing buffalo milk; (2) adding a leavening agent to carry out preacidification; (3) adding rennin and isomaltose hypgather to ferment; (4) carrying out heat preservation fermentation after cutting and draining whey; (5) carrying out blanching stretching forming; and (6) carrying out salt impregnation. The invention also discloses the buffalo milk cheese prepared by the method. The method has short consumed time and low energy consumption and the production cost is greatly saved. The buffalo milk cheese prepared by the method has thick fermentation acidity, is clean and juicy, is rich in elasticity and has smooth taste. The isomaltose hypgather is added in the fermenting process, so that the buffalo milk cheese disclosed by the invention is beneficial for being digested and adsorbed by human bodies, emits light sweet taste and is suitable for Chinese people to eat.

The invention relates to a method for producing renninum by liquid state fermentation of red yeast rice, belonging to the technical field of biological engineering and enzyme preparation. The method comprises the following steps: liquid state fermentation of the red yeast rice; precipitation of organic solvent; low temperature centrifugation; vacuum freeze drying; Sephadex G-75 gel column chromatography; and DEAE-cellulose 52 chromatography. By the method, high-activity renninum can be prepared by raw materials with low cost so as to greatly solve the problem of deficient source of the renninum.

A cheese process vat is disclosed. The cheese process vat includes an enclosure and a shaft assembly, preferably a shaft assembly having a shaft and a plurality of agitator panels arranged on the shaft. The preferred cheese process vat includes a plurality of rennet solution injection assemblies to inject rennet solution into the contents of the vat such that the rennet solution sufficiently pierces the surface of the fluid contents of the vat so that the rennet solution is mixed and distributed more efficiently.

A quark base mix is proposed having enhanced taste properties which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced, (c) the first permeate P1 is subjected to a nanofiltration and / or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced, (d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced, (e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and (f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally (g) the denatured product is admixed with starter cultures and rennet and optionally (h) the quark base mix thus obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and in step (g), as starter culture (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris is used.

The invention provides a production process and a formula of a microwave extruded casein food. The microwave extruded casein food is characterized by being prepared from the following raw materials in percentage by weight: 55-65 percent of water, 25-40 percent of casein (rennet casein), 0-12 percent of soy protein isolate, 2-4 percent of emulsifying salt, 1-3 percent of sodium chloride, 0.1-1 percent of citric acid and 0.1-1 percent of sorbic acid. The production process mainly comprises the following steps: mixing the raw materials, heating, stirring, regulating the pH value, feeding die while the raw materials are hot, carrying out cold storage and carrying out microwave extrusion, wherein the heating and the stirring are carried out under the condition of water bath at the temperature of 80-90 DEG C; and in the cold storage, the raw materials are stored for 24h under the condition with the temperature ranging from 4 DEG C below zero to 4 DEG C. By adopting a fat-free formula, the food is a high-protein extruded food, is nutrient and health and accords with the public needs.

A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.

The invention provides a preparation method for an aspartic protease inhibitor in enzymatic hydrolysis products of soybean protein isolate, which belongs to the field of separation and purification of biological products. The invention relates to enzymatic hydrolysis of soybean protein isolate with papain for obtainment of a crude product of the aspartic protease inhibitor. The aspartic protease inhibitor is prepared from the crude product by carrying out heat treatment and high speed centrifugation on an enzymatic hydrolysate and carrying out DEAE-52 ion exchange chromatography and separation on an obtained supernatant, and dry powder of the aspartic protease inhibitor is obtained by carrying out vacuum freeze drying on the obtained aspartic protease inhibitor. The aspartic protease inhibitor prepared in the invention has high inhibitory activity on pepsin and chymosin in the family of aspartic protease; the aspartic protease inhibitor extracted from the natural processing material soybean protein isolate which has undergone enzymatic hydrolysis has good specificity, good stability, safety in application and an application prospect in a wide variety of fields, e.g., medicines andhealth care, food additives, control of insect diseases, etc.