54 results about "Souring" patented technology

The invention provides cheese and application thereof in preparation of cheese products, and relates to the technical field of dairy products. The cheese provided by the invention at least has one of the following TPA texture indexes: the surface hardness is 0.5-0.7 N, the relaxation elasticity is 34-46%, and the surface adhesion energy is 0.09-0.220 N.mm; the extension force is 4.2-5.4 N, and the extension distance is 80-90 mm. The preparation method comprises the following steps: S1, performing mixed sterilization, pre-acidification treatment and curdling treatment on skimmed milk and single cream to obtain curdled milk; s2, removing whey from the curds, and performing curing treatment; and S3, carrying out blanching and stretching treatment on the cured clots to obtain the cheese. The cheese disclosed by the invention has a specific texture, has good shaping, shape preserving and bonding sealing capabilities after being stretched, can form a uniform and stable viscous state with other stuffing raw materials through a homogenizing process when being used for preparing cheese stuffing, and can be widely applied to preparation of stuffing-containing cheese products.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

Disclosed herein are methods of producing a food product or food precursor. These methods can comprise, for example, (a) providing milk, (b) adding sucrose to the milk to form sweetened milk, (c) contacting the sweetened milk with at least one glucosyltransferase to form insoluble alpha-glucan in the milk, (d) acidifying the milk product to a pH below about 5.0, and (e) inactivating the glucosyltransferase by subjecting the acidified milk product to a temperature of about 70-110 °C. Such methodology can produce an acidified milk product having a stable sucrose level and typically also a stable level of texture. Such methodology can optionally use other types of food products / precursors instead of milk, as appropriate. One or more glucosyltransferases used in the methodology can be selected from (i) a glucosyltransferase that synthesizes alpha-1,6-glucan, and / or (ii) a glucosyltransferase that synthesizes alpha-1,3-glucan. Food products / precursors produced by this methodology are also disclosed.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention discloses a pickle fermentation method for delaying acidification of pickles, and relates to the technical field of industrial pickle fermentation. The pickle fermentation method comprises the following steps: preparing a spice mixture from 20-35 parts of black pepper, 20-30 parts of netmeg, 35-45 parts of garlic, 5-10 parts of Chinese prickly ash, 5-10 parts of rhizoma kaempferiae and 5-10 parts of cinnamon; mixing the spice mixture with an alcohol solution, and extracting to obtain an extract solution; putting raw material vegetables into a container, preparing salt brine, putting the salt brine into the container, and fermenting at normal temperature to obtain maturely fermented pickles; adding 0.5%-2% of the extract solution into the fermented and matured pickles, and uniformly stirring; by preparing the spice extract solution, continuous fermentation of lactic acid bacteria of the pickles can be effectively inhibited, the acidity of the pickles is kept stable, the sour, fragrant, crisp and tender taste of the pickles is kept, the obtained pickle product is good in quality, and the pickle fermentation method has high superiority.

The invention belongs to the field of food processing and fermentation engineering, and discloses a multi-strain composite leavening agent with multiple application characteristics and application of the multi-strain composite leavening agent in preparation of fermented milk. The fermentation agent is prepared from lactobacillus bulgaricus IMAU20428, lactobacillus bulgaricus IMAU20427, streptococcus thermophilus IMAU20229 and streptococcus thermophilus IMAU10630. Systematic research finds that different compounding proportions can significantly influence the fermentation time, post-acidification phenomenon, viscosity, water-holding capacity, texture characteristics, amino acid and organic acid content and metabolic pathway enrichment characteristics of the fermented milk. The composite leavening agent provided by the invention can realize differentiated development of fermented milk products through proportion regulation and control, and provides technical support for innovation of the dairy product industry.

The present invention relates to a process for the dephosphorylation of skimmed milk, ultra-filtered milk (UF milk) or micellar casein isolate (MCI) comprising (i) acidifying the skimmed milk, UF milk or MCI, preferably not below pH 6.0, preferably between 6.0 and 6.7, (ii) cooling the acidified skimmed milk, UF milk or MCI to a temperature between 0 DEG C and 15 DEG C, (iii) adding gluconate and / or maleate to the cooled skimmed milk, UF milk or MCI, and (iv) washing the skimmed milk, UF milk or MCI to remove phosphorus, thereby dephosphorylating the skimmed milk, UF milk or MCI, preferably to the extent that the total phosphorus content of the skimmed milk, UF milk or MCI is reduced by at least 20%, preferably 20-40%, more preferably 30-40%, compared to the material provided to step (i). The invention also relates to a dephosphorylated MPC, MPI or MCI obtainable by the process of the invention and to a liquid enteral nutritional composition comprising 2.0-3.0 kcal / ml of heat sterilization wherein 16 en%-35 en% is provided by a protein, the combination of the calorie content and the relative protein calorie content being selected such that 10-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein is present in the composition, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein, preferably 12-18 g / 100 ml protein. Wherein the protein comprises micellar casein (MC), whey protein (WP) and optionally caseinate (CAS) wherein at least 70 wt% MC and less than 15 wt% WP are present, based on the total protein content, and wherein the composition has a total amount of phosphorus of less than 192 mg / 100 ml and / or 30-80 mg / 100 kcal, preferably at least 30-80 mg / 100 kcal, most preferably less than 192 mg / 100 ml and 30-80 mg / 100 kcal.

The present invention provides a method for producing a concentrated beer-flavored beverage, said method comprising an acid treatment step for obtaining an acidified beer-flavored beverage by adding an acid to a raw material beer-flavored beverage so as to lower the pH and a concentration step for obtaining a concentrated beer-flavored beverage by concentrating the acidified beer-flavored beverage obtained in the acid treatment step. The present invention also provides a method for producing a beer-flavored beverage, said method comprising producing a concentrated beer-flavored beverage by the above method for producing a concentrated beer-flavored beverage, diluting the obtained concentrated beer-flavored beverage in accordance with the concentration rate in the concentration step, and adding an alkali so as to increase the pH.

The invention discloses stable probiotic drinking yoghurt based on secondary homogenization as well as a preparation method and application thereof, and belongs to the technical field of fermented dairy products. The yoghurt is prepared by mixing part of fermented milk homogenized for the first time and the remaining fermented milk homogenized for the second time, the average surface area particle size D [3, 2] is smaller than or equal to 5.1 [mu] m, the viscosity is 100-158 mPa.s, the viable count is larger than or equal to 8.7 * 10 CFU / mL, the post-acidification process delta pH is smaller than or equal to 0.25, and the drainage rate within 7 days is smaller than or equal to 3.0%. Through cooperation of a secondary homogenization technology and a specific leavening agent, the texture stability and taste of the product are remarkably improved, whey separation and post-acidification are effectively inhibited, and the method is suitable for industrial production of high-quality drinking type yoghourt.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

The invention discloses a cheese processing method which comprises the following steps: sterilizing a milk component containing casein, adjusting acid by an acidifying agent, fermenting by a fermenting agent, curding and discharging whey to prepare a cheese primary product; and carrying out gradient heating, extruding and puffing on the cheese primary product to form the extruded cheese. The extruded cheese obtained by the method disclosed by the invention has good formability and processing stability, can be prepared into cheese foods with various flavors, is high in nutritional value and unique in taste, has the flavor comparable to that of traditional snacks, does not need to additionally add any foaming agent and bulking agent in the processing process, is a novel healthy and nutritional snack food, and is suitable for popularization and application. And the method has extremely important practical significance and application prospects.

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 quick vinasse fish production method for promoting co-fermentation of fish and rice, belongs to the technical field of aquatic product processing, and aims at the technical bottlenecks of unbalanced fermentation power, high acidification risk, relatively hard texture and long fermentation period of traditional vinasse fish. The method comprises the core steps of raw material pretreatment, low-temperature pickling, temperature-controlled drying, glutinous rice grading and curing, nutrient enrichment distiller's yeast mixing, composite functional steeping liquor preparation, fish block steeping, layered canning and fermentation. The layered design of the fully-cooked glutinous rice and the half-cooked glutinous rice ensures continuous and stable supply of a carbon source and avoids fermentation imbalance, and meanwhile, a nutrient enrichment system optimizes a fermentation microenvironment and an enzymology basis; the glutinous rice nutrition system promotes microorganisms to secrete extracellular protease, the composite functional steeping liquor activates endogenous protease of the fish meat, and the two components cooperate to efficiently soften the fish meat texture. The final product retains the traditional vinasse fish core flavor, the fermentation period is remarkably shortened, the texture is soft and tender, the flavor is coordinated, the quality stability is outstanding, and the industrial application prospect is good.

The invention provides a preparation method of a fresh and cool microbubble kefir probiotic beverage. Compared with the prior art, the fresh and cool microbubble kefir probiotic beverage provided by the invention is prepared by mixing the fermented milk fermented by adopting the kefir leavening agent with the sugar liquid in proportion and then carrying out a secondary fermentation process, and has an obvious taste like a feeling that soft and dense bubbles are released in the mouth; the flavor is unique and natural and moderate in sourness and sweetness; and the fermented milk base is high in viscosity and low in post-acidification degree, so that not only is the nutritional value of the product improved, but also the stability and functional characteristics of the lactobacillus beverage are greatly improved, and the kefir is more Chinese.

An onion product containing sodium metabisulfite, a flavor, a food-grade acid, onions, flavor, onions and an acidified solution comprising water and a food-grade acid, which allows for commercialized sterility of onion food as much as possible. Although may be otherwise prepared, the onion product is produced from a four-step filling process, including adding sodium pyrosulfite, a heat stable flavor, onion, an acidified solution comprising water and a food grade acid to a container, disinfecting, and optionally inverting the container.

The invention relates to the technical field of food, and provides mascarpone cheese with cleaning labels with different application characteristics as well as a preparation method and application of the mascarpone cheese, and the mascarpone cheese is prepared by mixing a protein raw material and single cream, acidifying, sterilizing and homogenizing; the fat content of the mascarpone cheese is 30-50%, and the protein content of the mascarpone cheese is 3-8%; the mass ratio range of casein to whey protein in the Mascarpone cheese is 0.25-4; the mass ratio is increased within the mass ratio range to improve the supporting property of the mascarpone cheese during application and the hardness of the mascarpone cheese, so that tiramisu prepared from the mascarpone cheese is better in supporting property, higher in hardness and clearer in appearance; the mass ratio is reduced within the mass ratio range so as to improve the leavening rate of the mascarpone cheese, and when the mascarpone cheese is used for making cheese cakes such as Bask, the leavening rate of the mascarpone cheese is high, and pores in the side section of the mascarpone cheese are compact; meanwhile, the mascarpone cheese still tastes fine and smooth, and the surface of ingredients is clean.

The application relates to the technical field of food processing, and relates to a preparation device and method of salty duck eggs, which comprise a lower support, a duck egg containing mechanism is arranged on the lower support, and a rolling and turning mechanism is arranged on the duck egg containing mechanism; in the pickling process, the rolling and turning mechanism is driven by a driving mechanism to automatically turn the placed duck eggs, the pollution risk is reduced, the duck egg yolk is arranged at the center of the duck egg, dehydration and hardening of the duck egg yolk caused by contact with the eggshell part are avoided, the pickling quality is improved, the outer rotating mechanism is matched with the turning to slowly stir the brine in the whole closed cylinder, salt in the brine is prevented from being accumulated at the bottom of the closed cylinder, the carbon dioxide concentration in the closed cylinder is collected and detected by a carbon dioxide detector in a carbon dioxide detection box in the pickling process, early warning is conducted when the carbon dioxide concentration exceeds the standard, manual intervention is conducted in time, and the closed cylinder concentration is prevented from being too high in the pickling process to cause brine acidification and affect the pickling effect.

The invention discloses a processing method of cold-sterilized fermented tomato juice, and belongs to the technical field of food processing. Aiming at the technical problems of flavor deterioration and nutrition loss caused by thermal sterilization in the existing fermented tomato juice processing and easy post-acidification and short shelf life of a fermented product, the method comprises the following steps: pulping tomatoes and adding a carbon source and prebiotics; performing ultrahigh pressure sterilization for 3 to 4 minutes under the pressure of 550 to 600 MPa and the temperature of 10 to 15 DEG C; raising the temperature to 28-30 DEG C, inoculating oenococcus and fermenting for 24-36 hours; performing medium-pressure treatment for 8-12 minutes at the pressure of 400-500 MPa and the temperature of 15-20 DEG C to induce the oenococcus to enter a live non-culturable state; inoculating lactobacillus plantarum, and fermenting at 37 + / -1 DEG C until the pH is reduced to 3.6-3.9; carrying out solid-liquid separation, homogenizing and degassing; and finally, continuously sterilizing by adopting ultraviolet rays, inactivating the yeast and the mould by utilizing the sensitivity difference of the yeast mould and the oenococcus to the ultraviolet rays, filling, and refrigerating and storing. The method is mainly used for producing high-quality fermented tomato juice, post-acidification can be inhibited while heat damage is avoided, and the refrigeration shelf life of the product is remarkably prolonged.

The invention discloses a fat-burning oral liquid, and relates to the technical field of oral liquids, and the fat-burning oral liquid comprises the following components by weight: 0.8-1.5% of a plant-derived alkaloid active component; 15-30% of a fruit juice concentrate; 0.5 to 5% of a plant synergistic interaction composition; 0.01%-0.1% of a preservative; 0.05 to 0.3 percent of a thickening agent; 0.1%-0.5% of an acidifying agent; 0.01%-0.1% of a flavoring agent; the plant source alkaloid active ingredient is a bitter orange immature fruit extract, synephrine accounts for 5-8% of the total weight of the extract, the fruit juice concentrate comprises pineapple concentrated juice and apple concentrated juice, the weight ratio of the pineapple concentrated juice to the apple concentrated juice is (1.5: 1)-(3: 1), and the total soluble solid content is greater than or equal to 65-degree Brix. The invention solves the problems that the existing compound fruit vinegar juice and cyperus esculentus meal oligosaccharide indirectly regulate metabolism, lack active substances for directly promoting lipolysis, do not design components for blocking intestinal fat absorption, only depend on synthesis inhibition and decomposition promotion, and have poor effect on excessive intake of dietary fat, and in addition, the cistanche juice has earthy smell, and is easy to eat. And the compound fruit vinegar juice has strong acerbity and influences the eating of users.

The present disclosure is in the field of dairy technology. It relates to lactic acid bacteria strains providing low or reduced post-acidification. It relates to compositions comprising such strains, methods for producing fermented food products and to products comprising said strains. Furthermore, it relates to use of said strains for reducing post-acidification and / or increasing texture of a fermented food product.

The invention discloses an efficient brewing method of highland barley rice wine rich in gamma-aminobutyric acid and beta-glucan, which comprises the following steps: (1) cleaning highland barley, removing impurities, adding drinking water, inoculating lactic acid bacteria, and soaking; (2) cooking and curing the soaked naked barley, cooling, and putting into a clean fermentation tank; (3) adding drinking water and rice milk water into a fermentation tank, inoculating distiller's yeast for fermentation, and controlling the inoculation amount of the distiller's yeast to be 0.2-0.6%, the fermentation temperature to be 28-32 DEG C and the main fermentation time to be 6-10 days; (4) performing ultrasonic treatment on a fermentation system after the main fermentation is finished; and (5) squeezing, clarifying and sterilizing to obtain wine liquid, sealing, placing in an environment of 4-8 DEG C, and fermenting for 20-30 days. The contents of beta-glucan and gamma-aminobutyric acid in the highland barley rice wine are remarkably increased through lactic acid bacteria acidification rice soaking and ultrasonic treatment after main fermentation, and the water consumption for brewing and the sewage treatment cost are remarkably reduced by replacing part of feeding water with acidified rice milk water; the method has important significance in improving the fermentation environment, shortening the production cycle and strengthening the flavor of the product.

The utility model provides a cold air heat dissipation chef machine, and belongs to the technical field of chef machines, the cold air heat dissipation chef machine comprises a machine body, a stirring basin and a stirring rod, the machine body is detachably connected with the stirring basin, the stirring rod is arranged in the stirring basin, the cold air heat dissipation chef machine further comprises a cooling part and an air guide assembly, and the cooling part and the air guide assembly are both arranged in the machine body. The air guide assembly is provided with an air outlet, and the air outlet is located above the stirring basin. The cooling component is controlled by the control component to cool air, and then the low-temperature air is conveyed into the stirring basin by the air guide component, so that on one hand, dough is directly and uniformly cooled, on the other hand, the stirring basin is cooled by the low-temperature air, and the dough is indirectly cooled through contact between the stirring basin and the dough; the problem of dough acidification caused by advanced activation of yeast is effectively avoided, and dough quality is guaranteed.

Disclosed herein are methods of producing a food product or food precursor. These methods can comprise, for example, (a) providing milk, (b) adding sucrose to the milk to form sweetened milk, (c) contacting the sweetened milk with at least one glucosyltransferase to form insoluble alpha-glucan in the milk, (d) acidifying the milk product to a pH below about 5.0, and (e) inactivating the glucosyltransferase by subjecting the acidified milk product to a temperature of about 70-110 °C. Such methodology can produce an acidified milk product having a stable sucrose level and typically also a stable level of texture. Such methodology can optionally use other types of food products / precursors instead of milk, as appropriate. One or more glucosyltransferases used in the methodology can be selected from (i) a glucosyltransferase that synthesizes alpha-1,6-glucan, and / or (ii) a glucosyltransferase that synthesizes alpha-1,3-glucan. Food products / precursors produced by this methodology are also disclosed.

The application discloses a method for inhibiting post-cooling acidification of fermented milk, fermented milk and a preparation method, wherein the method for inhibiting post-cooling acidification of fermented milk adopts high-voltage pulse treatment on fermented milk after a fermentation step and before a cooling step in a fermented milk preparation process, and the treatment parameters of the high-voltage pulse are as follows: the voltage is 14-20 kV, the current is 100-160 A, and the specific energy value is 60-120 kJ / L. Through the high-voltage pulse treatment after the fermentation step and before the cooling step, the application can effectively utilize specific high-voltage pulse parameter conditions to realize passivation of lactic acid bacteria in the fermented milk, reduce the post-cooling acidification problem in the shelf life without adding other additives capable of inhibiting the number and activity of active lactic acid bacteria in the storage period, and the treatment method is simple and the effect is remarkable, and meanwhile, the process does not add safety risks such as microorganisms.

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 present application relates to the field of probiotic microcapsules, in particular to a bifidobacterium longum double-layer microcapsule, a preparation method and application thereof. The present application is a bifidobacterium longum double-layer microcapsule prepared by extrusion and electrostatic deposition with pectin as a core layer and chitosan and its derivatives as an outer layer wall material. The method can achieve multi-layer encapsulation under mild conditions, and the preparation conditions are simple and mild, and easy to realize large-scale production. The obtained bifidobacterium longum double-layer microcapsule can not only effectively improve its tolerance stability, but also realize targeted delivery and release to colon cells, thereby realizing better probiotic function and providing a new idea for the development of probiotic functional products. At the same time, the bifidobacterium longum double-layer microcapsule of the present application applied in different types of fruit juice reduces the acidification of the fruit juice, reduces the influence of the matrix on the bifidobacterium longum, improves the activity of the bifidobacterium longum, significantly improves the transparency of the fruit juice, and does not affect the original sensory characteristics of the fruit juice.

The present invention relates to a process of preparing a pasta filata product and the pasta filata product obtained hereby having improved functionalities. In particular, the present invention relates to a process of preparing a pasta filata product where a milk starting material used for preparing the pasta filata product 5 is acidified by using electrodialysis with bipolar membrane. The obtained pH adjusted milk starting material is processed into a pasta filata product.

The disclosure relates to laundry finishing compositions providing textile souring and softening efficacy, along with methods of making and use thereof, wherein the compositions comprise a chelating agent or a stabilizing agent, an acidulant, and an amine or ammonium softening agent. The compositions and methods of use beneficially provide effective souring and softening while also reducing the risk of laundry fire and promoting stubborn soil removal, particularly oily soils.

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.