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Low-fat cheddar with high cholesterol-reducing activity and preparation method thereof

A cholesterol-lowering, cheddar cheese technology, applied in cheese substitutes, dairy products, applications, etc., to achieve low fat intake, improve sensory quality, maintain cholesterol-lowering activity, and achieve good serum cholesterol effects

Active Publication Date: 2018-01-16
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, a lot of research on cholesterol-lowering probiotics has been carried out, but regarding the application of cholesterol-lowering to low-fat cheese, how to better ensure the quality characteristics of cheese and exert the cholesterol-lowering activity of probiotics in vivo while reducing fat intake still to be explored

Method used

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  • Low-fat cheddar with high cholesterol-reducing activity and preparation method thereof
  • Low-fat cheddar with high cholesterol-reducing activity and preparation method thereof
  • Low-fat cheddar with high cholesterol-reducing activity and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0043] Partially skimmed milk: based on 100 parts by weight.

[0044] (1) After passing the inspection, the fresh, antibiotic-free raw milk is partially degreased through a milk fat separator, so that the fat content in the final raw milk is 1.4%;

[0045] (2) Inulin is used as the most suitable prebiotic, and 1.0 parts by weight of inulin is added;

[0046] (3) Pasteurize for 30 minutes at 63°C;

[0047] (4) cooling the milk in step (3) to 30° C., adding 0.02 parts by weight of Commercial Cheddar starter and 2 parts by weight of Lactobacillus plantarum auxiliary starter;

[0048] (5) During the fermentation process, when the pH value of the milk reaches 6.0, add 0.01 parts by weight of calcium chloride, adjust the calcium chloride to a 10% solution with distilled water before adding, add after heating and natural cooling;

[0049] (6) Add 0.01 parts by weight of rennet solution, and adjust the rennet into a 2% solution with 1% saline before adding. Incubate at about 30°C f...

Embodiment 2

[0058] The raw milk was partially defatted, inoculated with 0.02 parts by weight of a commercial starter and 2.0 parts by weight of Lactobacillus plantarum, and added 2.0 parts by weight of inulin, and the other steps were the same as in Example 1.

Embodiment 3

[0060] The raw milk was partially defatted, inoculated with 0.02 parts by weight of commercial starter and 2.0 parts by weight of Lactobacillus plantarum, and added 3.0 parts by weight of inulin, and the other steps were the same as in Example 1.

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Abstract

The invention discloses low-fat cheddar with high cholesterol-reducing activity and a preparation method thereof. According to the preparation method, lactobacillus plantarum with cholesterol-reducingactivity is used as an auxiliary fermentation agent to be added to low-fat cheddar, inulin is also added, and through maintaining the activity of probiotics, the cheese has good cholesterol-reducingactivity, and simultaneously the defects in the texture and sense qualities of the low-fat cheddar due to reduction of fat are improved. According to the low-fat cheddar disclosed by the invention, the fat content is reduced by 50% or higher compared with the fat content of a normal full-fat group, the texture and mouthfeel are easy to accept by consumers, the viable count of probiotics can be well maintained, the serum total cholesterol (TC) content, triglyceride (TG) content, low-density lipoprotein cholesterol (LDL-C) content and atherogenic index (AI) of a mouse with hyperlipemia are respectively reduced by about 25.57%, 21.62%, 39.11% and 43.81%, and the low-fat cheddar has a certain effect of reducing the serum cholesterol level in vivo and can be used for reducing the risk of occurrence of cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention relates to a production method of low-fat Cheddar cheese with high cholesterol-lowering activity, and belongs to the technical field of dairy product processing. Background technique [0002] Hypercholesterolemia can cause coronary heart disease, hypertension, atherosclerosis and other cardiovascular diseases. Therefore, lowering serum cholesterol can effectively prevent the occurrence of cardiovascular diseases. At present, hyperlipidemia is mostly controlled by drugs. This method can stabilize blood lipids to a certain extent, but long-term use will cause side effects. Therefore, reducing serum cholesterol through non-drug methods has become a research hotspot. It has been proved by different animal and human experiments that consumption of probiotics or their products can help lower serum cholesterol in the body. Studies have shown that the key to probiotics exerting their cholesterol-lowering activity lies in how to maintain the acti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/072A23C19/032A23C19/05
Inventor 李晓东王海霞曲秀伟刘璐巩燕妮张秀秀陈萍王立娜
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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