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Cheddar cheese containing probiotics and preparation method thereof

A technology of cheddar cheese and probiotics, applied in cheese substitutes, dairy products, applications, etc., to prevent diseases, reduce blood lipids, prevent diseases, and improve the micro-ecological environment

Inactive Publication Date: 2012-02-08
上海光明奶酪黄油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no relevant report on applying the above-mentioned Lactobacillus plantarum to cheese

Method used

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  • Cheddar cheese containing probiotics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 Contains the preparation of probiotic cheddar cheese

[0046] Ingredients used in this embodiment: fresh milk 1000kg, fruit and vegetable juice apple juice, pear juice and asparagus juice 1kg, plant Lactobacillus ST-III Lactobacillus plantarum ST-III (2 × 10 11 cfu / g) strain 0.01kg, starter R-704, 100U (Ke Hansen Co., Ltd.) 0.03kg, CaCl 2 0.2kg, 40 mL of pigment Anatoly (Ke. Hansen Co., Ltd.), rennet (calf stomach chymosin Fromase 750XLG, Co. Hansen Co., Ltd.) 30 g (1:33000), 1.5 kg of salt.

[0047] Preparation process: filter fresh milk to remove impurities → add fruit and vegetable juice, stir evenly → sterilize at 63°C for 30 minutes → cool to 32°C → insert Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and starter → add CaCl 2 → Add coloring → Add rennet → Cut → Stand for 30 minutes, keep warm and stir properly → Heat up to 39°C and stir for 30 minutes → Drain the whey → Stack the brew → Add salt into the mold → Squeeze (7bar, 17h) → V...

Embodiment 2

[0064] Example 2 Preparation of Cheddar Cheese Containing Probiotics

[0065] Ingredients used in this embodiment: cow's milk reduced milk 1000kg, apple juice 2kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 * 10 8 cfu / g) strain 0.01kg, starter R707, 100U (Ke Hansen Co., Ltd.) 0.01kg, CaCl 2 0.2kg, 40mL of pigment Anatolyte (Co. Hansen Co., Ltd.), rennet (rennet Fromase 750XLG, Co. Hansen Co., Ltd.) 30g (1:33000), 1kg of salt.

[0066]Preparation process: reduce milk to milk, filter to remove impurities → add fruit and vegetable juice, stir well → sterilize at 60°C for 35 minutes → cool to 30°C → insert Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and starter → add CaCl 2 →add pigment→add rennet→cut→stand for 30min, keep warm and stir properly→heat up to 36℃ at a rate of 1℃ / 5min→drain whey→stack brew→add salt into mold→press (7bar, 17h)→vacuum packaging → Mature for six months.

[0067] Raw material milk: cow milk reduced milk, reduced...

Embodiment 3

[0083] Example 3 Preparation of Cheddar Cheese Containing Probiotics

[0084] Ingredients used in this embodiment: horse milk skimmed milk 1000kg, pear juice 1kg, Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III (2 × 10 11 cfu / g) strain 0.02kg, starter R-704, 100U (Ke Hansen Co., Ltd.) 0.03kg, CaCl 2 0.3kg, 40 mL of pigment Anatolyte (Ke. Hansen Co., Ltd.), rennet (rennet Fromase 750XLG, Co. Hansen Co., Ltd.) 10 g (1:33000), 2 kg of salt.

[0085] Preparation process: filter horse milk skim milk to remove impurities → add fruit and vegetable juice, stir well → sterilize at 65°C for 25 minutes → cool to 35°C → insert Lactobacillus plantarum ST-III Lactobacillus plantarum ST-III and starter → add CaCl 2 →add pigment→add rennet→cut→stand for 20min, keep warm and stir properly→heat up to 36℃ at a rate of 1℃ / 8min→drain whey→stack brew→add salt into mold→press (7bar, 17h)→vacuum packaging → Mature for six months.

[0086] Add fruit and vegetable juice: add 1kg of fr...

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Abstract

The invention discloses a cheddar cheese containing probiotics and a preparation method thereof. The preparation method comprises the following steps of: (1) uniformly mixing impurity-removed raw milk with fruit and vegetable juice, then sterilizing the mixture for 25 to 35 minutes at the temperature of 60 to 65 DEG C, cooling the mixture to 30 to 35 DEG C, introducing 0.01 to 0.02 parts by weight of working starter containing Lactobacillus plantarum ST-III as well as starter into every 1000 parts by weight of the raw milk, uniformly mixing and fermenting, and then adding rennin to result in curd; and (2) cutting the curd obtained from the step (1) into blocks, placing the blocks, heating the blocks to 36 to 38 DEG C at the rate of 1 DEG C / 5min to 1 DEG C / 8min, maintaining the temperatureuntil whey acidity is from 0.20% to 0.22%, discharging whey, stacking, cutting into blocks, adding salt, die-filling, packaging under vacuum and aging to obtain the fini0shed product. The cheese, belonging to natural cheese, can bring into play the functions of cheese and probiotics simultaneously, the probiotics can be proliferated well in the cheese and keep the high quantity of active bacteriawithin guarantee period, and normal favor and quality of the cheese can be kept excellently.

Description

technical field [0001] The invention relates to cheddar cheese containing probiotics and a preparation method thereof. Background technique [0002] Probiotics are living microorganisms that, when ingested in certain quantities, can have a beneficial effect on the health of the host. Probiotics can compete with and inhibit the growth of harmful microorganisms in the colon and small intestine, which is beneficial to the stability of the digestive system. In addition, probiotics also have the functions of preventing intestinal infection, anti-tumor and improving the utilization rate of lactose in the human digestive tract. Frequent consumption of foods containing probiotics is beneficial to human health. In order for probiotics to play a probiotic role, it is required that the probiotics should have good tolerance to the acid and bile salts in the gastrointestinal tract, and a certain amount of probiotics should be maintained in the product during the shelf life. [0003] Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032
Inventor 陈帅刘振民莫蓓红崔凯莉高红艳肖杨石春权郑远荣孙克杰
Owner 上海光明奶酪黄油有限公司
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