232 results about "Chymosin" patented technology

The invention discloses a preparation method of monascus sp. cheese and a product of the monascus sp. cheese. The preparation method comprises the following steps: (1), sterilizing raw milk and then cooling to obtain treated milk, inoculating a lactic acid bacteria starter in the treated milk, adding chymosin when fermenting until pH is 6.0-6.5, curdling for 30-40min to obtain curd; (2), cutting the curd into blocks, stirring and discharging whey, adding salt in the curd after discharging the curd, and feeding into a mould after uniformly stirring; (3), carrying out or not carrying out pressing after feeding in the mould, overturning for 5-10 times at a frequency of 15-30min/times, and standing to ensure that the whey is discharged; and (4), cutting the curd into curd blocks, uniformly spraying a monascus fermentation liquor on the surface of the curd blocks, loading in a container, and curing to obtain the monascus sp. cheese. The monascus sp. cheese disclosed by the invention belongs to natural mould aged cheese; the quality and the flavor of the cheese are effectively improved by using the monascus sp., and the nutritional value of the cheese is increased; the preparation method is simple, convenient and easy to popularize and apply.

The invention discloses a preparation method of an imitated cheese, comprising the following steps of: (1) shearing and premixing raw materials consisting of, by weight, 21-30% of chymosin casein,1-5% of other milky solid substances excluding the chymosin casein, 20-60% of a fat product, 1-3% of an emulsifying salt and 11-44% of water, wherein the emulsifying salt is phosphate and/or citrate; (2) stirring and emulsifying a slurry obtained by premixing; and (3) molding and cooling. The method provided by the invention is simple, fast and easy to operate. The imitated cheese prepared by the method can maintain the original local flavor and functional properties of the classic natural Mozzarella cheese. In addition, the applied raw materials and the product are easy to store, and the wire drawing performance of the product will not be changed with the storage time, thus effectively reducing cost and food safety risk.

The invention relates to sterile bovine colostrum whey with natural immunocompetence, and a preparation method and an application thereof. The preparation method comprises the steps of centrifuging bovine colostrum, removing fat to obtain defatted bovine colostrum, settling casein in the defatted bovine colostrum by an isoelectric point method or a chymosin method, obtaining whey liquid, or dissolving bovine colostrum whey powder to obtain the whey liquid, pre-filtering with a hollow fiber membrane or a ceramic membrane, removing the residual fat, casein and most thalli in the whey, conducting filtration sterilization with a polytetrafluoroethylene membrane filter, filling under a sterile condition, and obtaining the sterile bovine colostrum whey. The sterile bovine colostrum whey is degermed by a polytetrafluoroethylene degerming membrane based on pre-filtering, the handling capacity of feed liquid is increased, the service life of the membrane is prolonged, the membrane cost is saved, and the sterile bovine colostrum whey is suitable for industrial production. The content of immunoglobulin in the obtained whey is high; sterile requirements can be met; and the whey can directly serve as an immunoglobulin-rich whey product, and can also be added to beverages such as milk and fruit juice to be made into functional beverages.

A method for the commercial production of chymosin which involves the recombinant expression of chymosin in plant seeds, that enables chymosin to accumulate to at least 0.5% (w/w) of total seed protein is described. An improved method for the isolation of chymosin from the seed is also described.

The invention provides a formula for secondarily preparing yoghourt with high-index base stock. The formula comprises the following components by weight part: 80-100 parts of milk, 0-15 parts of white granulated sugar, 0-5 parts of single cream, 0-5 parts of concentrated whey protein, first fermentation culture, secondary fermentation culture, 0-0.5 part of stable thickening emulgator, nutrient supplement, glutamine transaminase, lactase and chymosin. The formula has the beneficial effects that the fermentation base stock is uniformly produced, the products in different forms are variously produced, the formula is conveniently sold in catering terminal, the formula can meet the requirements of various clients and much more yoghourt need not be stored.

The invention relates to a method for processing seabuckthorn yogurt slices, which belongs to the technical field of nutrition health-care food processing and solves the technical problem that the mouthfeel of the seabuckthorn is sour. Due to the method, the seabuckthorn yogurt slices with total nutrition and suitable sourness and sweetness are produced by mixing with milk and through the fermentation of lactobacillus. The technical scheme comprises the key point of the production of the seabuckthorn yogurt slices. The key point of the process is to determine parameters of milk curd, additive formation and drying condition. The optimal parameters of the milk curd comprise that: the pH value is adjusted to be 6.0; 0.02 percent CaCl2 and 2g/L chymosin sequentially are added; slow stirring is performed; the mixture is maintained for 2.5 to 3 hours; the materials are sieved by an 80-mesh sieve; and water in whey and fruit juice are discharged. The optimal formula of the additive comprises 2 percent of whole milk powder, 6 percent of white granulated sugar powder, 1.5 percent of magnesium stearate, 15 percent of maltodextrin, 0.10 percent of citric acid and 0.2 percent of CMC-Na. The optimal parameter of the drying condition is 24 hours in vacuum. The method is mainly used for promoting the development of the processing technique of the seabuckthorn and dairy products, filling the blank of single seabuckthorn products or dairy products, changing the traditional production process of the seabuckthorn and providing safe and high-quality seabuckthorn yogurt slice products for the market.

The invention discloses a method for preparing micro-encapsulation bifidobacteria, which adopts skimmed milk as a wall material source for a phase separation coagulation method, and forms a microcapsule through the interaction between chymosin and lactoprotein. The technical proposal of the method comprises that: the fat-milk concentration is between 20 and 40 percent, the chymosin acting time is between 30 and 120 minutes, the vegetable oil mixing ratio is 10:1-2:1, and the stirring rotation speed during emulsification is between 100 and 1,000 revolutions per minute. The micro-encapsulation bifidobacteria prepared by the method have the advantages of high embedding rate, suitable grain size, high enteric solubility, good safety and the like, and can effectively promote the renovation and the industrialization of a bifidobacteria micro-encapsulation preparation technique.

The invention provides a fresh cheese rich in probiotics. The fresh cheese comprises the following raw materials in parts by weight: cow milk 60-70, skimmed milk powder 8-15, whipping cream 8-10, white granulated sugar 8-10, stabilizer 0-1, jam 0-15, Lactobacillus casei starter 1-3, and Streptococcus lactis and Streptococcus cremoris mix direct vat set starter dilution 0.3-0.5. The invention also provides a preparation method of the fresh cheese. Proteins are coagulated through mix fermentation of several kinds of Lactobacillus, and chymosin, acidulant and coagulator are not necessary; the generation of sticky matter and the use of the stabilizer make a whey draining step be not necessary after coagulation; the taste of the cheese is improved by a stirring step, seasonings can be added during the stirring process, and the kinds of products are increased; and the fresh cheese can be produced by the existing yoghourt processing equipment. The theoretical production rate of the fresh cheese is 100%. The fresh cheese is rich in probiotics, and the content of the probiotics reaches more than 107 cfu/mL.

The invention discloses a bacillus subtilis capable of stably producing chymosins with high yield by mutation and an application. The original strain used is a bacillus subtilis which is obtained by the screening of a laboratory and used for producing products such as cheeses and the like by fermentation, and is preserved in China Center for Type Culture Collection (CCTCC) in February 2008, with the preservation name of bacillus subtilis QL-2 (Bacillus subtilis QL2) and the preservation No. of M208023. The mutation breeding comprises the following steps of: taking the bacillus subtilis QL-2 which is preserved in CCTCC with the culture preservation No. of M208023 as the original strain, and then culturing the bacillus subtilis QL-2 on a rejuvenation culture medium and a fermentation culture medium in sequence so as to obtain the original strain suspension; using a vortex device to make the strain suspension into single spore suspension; and then conducting ultraviolet mutation and culture for a plurality of times to the single spore suspension; and finally obtaining the bacillus subtilis YB-3 (Bacillus subtilis YB-3 , CCTCC NO: M209075) capable of stably producing chymosins with high yield. The bacillus subtilis capable of stably producing chymosins with high yield can be used for preparing chymosin crude enzymes by liquid fermentation, which can be used for preparing cheeses and caseins, and shortens the clotting time of milk.

The invention discloses a preparation method of soft cheese and belongs to the field of dairy food processing. The method comprises the following steps: performing standardization; performing pasteurization; fermenting lactic acid bacteria; performing chymosin curding; discharging whey; performing molding; inoculating monascus firstly, and after a time, inoculating a mixed fungus liquid of geotrichum canididum and camembert blue mould, or inoculating monascus and the mixed fungus liquid of geotrichum canididum and camembert blue mould at one step; selecting proper ripening conditions. According to the method, monascus and white mould are mixed and ripened to prepare white mould soft cheese, so that the cheese is permeated with certain monascus color, can effectively improve the heavy flavor and taste of traditional white mould cheese, has good plasticity and is suitable for Chinese to eat.

The invention discloses a preparation method and a product of cheese by using monascus sp. The method comprises the steps of firstly, performing sterilization to raw milk, cooling the raw milk, so as to obtain treated milk, inoculating lactic acid bacteria starter to the milk to ferment the milk till pH is 6.0 to 6.5, and then adding chymosin to perform clabbering for 30 to 40min, so as to obtain curdled milk, secondly, cutting the curdled milk obtained in the first step into blocks, stirring the curdled milk to remove whey, then adding salt, uniformly stirring the curdled milk, and then putting the curdled milk into a die, thirdly, pressing or not pressing the curdled milk after the milk is put into the die, overturning the curdled milk for 5 to 10 times in the frequency of one time per 15-30 minutes, and standing the curdled milk, so as to further remove the whey, and fourthly, cutting the curdled milk into curdled milk blocks, spraying or coating a mixture of monascus sp. fermenting liquor and acidified rice paste on surfaces of the curdled milk blocks, putting the curdled milk blocks into a container, and curing the curdled milk blocks, so as to obtain the cheese by using monascus sp. The cheese by using monascus sp. belongs to natural mould cured cheese, and the method effectively improves the texture and the flavour of cheese through monascus purpureus, increases the nutritive value of cheese, is convenient and simple, and is convenient for popularization and application.

The invention discloses a functional fresh cheese with special flavor and a preparation method thereof. The preparation method comprises the following steps: a step of preparing red mud, hawthorn pulp and crude extracts of hawthorn leaf flavonoids and procyanidines; a step of sterilizing whole milk solution or fresh milks, adding the hawthorn pulp, calcium chlorides and chymosin and then curding, removing whey and performing enzymolysis to obtain curded blocks; a step of mixing purple potato powders, the red mud and the crude extracts of hawthorn leaf to obtain purple potato red mud; a step of uniformly mixing the purple potato red mud and the enzymolysis curded blocks, filling in a cookies mould or western pork ham mould, pressing and forming; and a step of packaging in vacuum and sterilizing to obtain finished products. The functional fresh cheese with special flavor has the advantages of special flavor, rich nutrition, oxidation resistance and immune modulating function and is rich in active substances such as flavonoid, peptide, anthocyanin and so on.

The invention discloses a process for making cheese. The ingredients are as follows: the content of water is 69.95-61.4%, the content of skimmed milk powder is 15-17.5%, the content of cream is 10-14%, and the content of white sugar is 5%. -7%, the content of pectin is 0.03-0.5%, the content of agar is 0.02-0.05%, the content of lactic acid bacteria starter is 50-100u/T, and the content of rennet is 10-30 g/T; its production The process includes mixing materials, sterilization, inoculation, fermentation, homogenization, quick cooling and packaging. The invention uses milk powder as raw material to make cheese, shortens the production cycle to less than one day, and has good taste of the product.

The invention discloses a monascus cheese with the health function and a preparation method of the monascus cheese. The preparation method comprises the following steps: (1) inoculating sterilized raw milk by a lactic acid bacteria starter and a monascus spore liquid under the condition of 28-32 DEG C, adding or not adding red rice flour, and fermenting until the pH value is 6.2-6.4, wherein the monascus refers to a monascus purpureus bacterial strain with the preservation number of CGMCC No.8120; (2) adding chymosin, stirring for 5-10min, and curding for 25-30min so as to obtain curd; (3) cutting the curd and stirring for 15-30min to obtain curd blocks; and (4) removing whey from the curd blocks until the pH value is 5.4-5.8, putting the blocks into a mold for forming, steeping in salt water, overturning at regular time intervals, and cooking to obtain the monascus cheese.

The invention discloses fresh red rice cheese and a preparation method of the fresh red rice cheese. The preparation method comprises the following steps: (1) inoculating a monascus culture solution to sterilized raw milk at the temperature of 28-32 DEG C, and reducing the pH value to be 4.8-5.2; (2) adding 0.0002%-0.0005% of chymosin by mass percent, and fermenting until the pH value is 4.5-4.7, so as to obtain curd; (3) cutting the curd, raising the temperature to 49-54 DEG C within 120 minutes, carrying out washing by virtue of sterile water at 49-54 DEG C, and eliminating whey, so as to obtain curdled milk; and (4) washing the obtained curdled milk by virtue of the sterile water at 1-5 DEG C, draining away water, and filling the curdled milk into a container, so as to obtain the fresh red rice cheese. The fresh red rice cheese is gentle in flavor, long in guarantee period, high in nutrition value, rich in active functional components and conforms to the dietary habit of Chinese.

The invention discloses a cheese beverage containing probiotics and a preparation method thereof. The preparation method comprises the following steps: (1) homogenizing raw milk and carrying out pasteurization at 72-76 DEG C for 10-15 seconds or intense heating treatment at 85-95 DEG C for 3-5 minutes to obtain treated milk; (2) cooling, adding a mesophilic fermenting agent and probiotics to ferment, and adding chymosin to continue fermentation after 15-30 minutes of fermentation till the pH is 4.6-5.0; (3) heating to 36-38 DEG C and discharging whey to obtain curds; and (4) sterilizing juice at 106-110 DEG C for 10-20 seconds, cooling, washing the curds by the juice from bottom to top, stirring while washing, and homogenizing to obtain the cheese beverage, wherein the homogenizing pressure is over 0.4MPa and the weight ratio of the curds to the juice is 1:9 to 5:5. The cheese beverage organically combines cheese, probiotics and juice, the survival amount of probiotics can be maintained, and the cheese beverage is abundant in nutrition and smooth in taste and is sweet and sour.

The invention discloses a raw material composition of a fat-free cheese. The raw material composition comprises the following components by weight percent: 70-89.9wt% of skimmed milk, 4.6-10wt% of milk protein powder, 1.5-2.5u/100g of mesophilic lactic acid bacteria, 3.1-9.5wt% of white granulated sugar and 0.05-0.6wt% of stabilizing agent; the fat content in the skimmed milk is equal to or less than 0.3wt%; the protein content is 2.9-4.5wt%; and the fat content in the milk protein powder is equal to or less than 2.0wt%. The invention also discloses the fat-free cheese and a preparation method of the fat-free cheese. With the adoption of the fat-free cheese, chymosin is not added and whey is not discharged; the process is easy to come true; the fat-free cheese is appropriate in viscosity and good in mouthfeel and condition; the flavor of the cheese can be easily received by China consumers; and the requirements of parts of the consumers on nutrition and healthy food can be met.