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Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese

A technology of Lactobacillus casei and extracellular polysaccharide, applied in the field of dairy product processing, can solve problems such as lack of flavor and unsatisfactory texture, and achieve the effect of good taste and state

Active Publication Date: 2014-03-19
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with full-fat cheese, the flavor, texture and appearance of low-fat cheese are not easily accepted, and the texture is not satisfactory, especially hard low-fat cheese such as rubber, which also lacks the unique flavor of original cheese

Method used

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  • Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese
  • Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese
  • Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese

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Embodiment 1

[0038] Partially skimmed milk: based on 100 parts by weight.

[0039] Concrete preparation method comprises the following steps:

[0040] (1) After passing the inspection, the fresh, antibiotic-free raw milk is partially defatted through a milk fat separator, so that the fat content of the final raw milk is 1.4%;

[0041] (2) Pasteurize for 30 minutes at 63°C;

[0042] (3) Cool the milk in step (2) to 30°C, add 0.011 parts by weight of commercial cheddar starter and 2 parts by weight of exopolysaccharide-producing Lactobacillus casei working starter, and the fermentation time is 95 minutes;

[0043] (4) During the fermentation process, when the pH value of the milk reaches 6.0, add 0.01 parts by weight of calcium chloride. Before adding, adjust the calcium chloride to a 10% solution with distilled water, heat and naturally cool before adding;

[0044] (5) Add 0.01 parts by weight of rennet solution, and adjust rennet into a 2% solution with 1% saline before adding. Incubate...

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Abstract

The invention relates to the field of processing of dairy products, and specifically relates to low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and a preparation method of the low-fat cheddar cheese. Under the condition that any fat substituents and glue additives are not added, the defect that character and fusing property of low-fat cheddar cheese are poor due to lipopenia is improved by means of natural exopolysaccharide generating bacteria, and the low-fat cheddar cheese approaches whole fat cheddar cheese. The fat content of the low-fat cheddar cheese provided by the invention is reduced by over 50% compared with a normal whole fat group. The cheese prepared by the invention is not only low in fat content, but also is easy to accept by consumers in character and taste. The product is suitable for crowds and children with obesity and diabetes to eat. In addition, the cheese is beneficial for preventing diseases such as obesity and cardia-cerebrovascular diseases for common crowds.

Description

technical field [0001] The invention relates to a production method of low-fat Cheddar cheese containing exopolysaccharide Lactobacillus casei, and belongs to the technical field of dairy product processing. Background technique [0002] With the increase of patients with hypertension and diabetes in recent years, the prevalence of overweight and obesity has increased. People are now gradually realizing the importance of dietary nutrition and the importance of low-fat foods. Consumers are beginning to prefer foods with low-fat and high-protein content in a healthy ratio. Reducing fat intake, especially saturated fat, can reduce the incidence of heart disease and cancer. Saturated fat is the main ingredient in cheddar cheese, which has caused many consumers to limit their purchases. Cheese is a "rich mineral" of calcium, which can make teeth strong. Nutritionists have shown through research that if an adult eats 150g of cheese every day, it will help to achieve the goal of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/05A23C19/082
Inventor 李晓东张玲朱永明张华任红晶刘璐李明浩钱永军马春丽
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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