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103 results about "Rennet" patented technology
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Rennet /ˈrɛnɪt/ is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other important enzymes such as pepsin and a lipase.
Cheese and preparation method thereof
ActiveCN101961054AGood shelf life stabilityUnique tasteCheese manufactureFood preparationFlavorEmulsion
The invention provides a cheese and a preparation method thereof. The method comprises the following steps of: preparing a feed liquid, wherein milk fat content of the feed liquid is 6 to 8 percent, the lactoprotein content is 5.5 to 7.5 percent, and the total solid matter is 27 to 30 percent; homogenizing and sterilizing the feed liquid, then adding a specific amount of leaven and rennin, preserving the heat at the temperature of between 28 and 30 DEG C and fermenting for 18 to 20 hours; stirring the feed liquid to break emulsion when fermentation time is up, and the pH value of the fermented feed liquid is 4.2 to 4.5; and then refining and reducing the temperature to below 20 DEG C, and then filling the feed liquid to obtain the cheese finished product. The cheese obtained by the method has the advantages of unique taste, flavor and texture, rich yeast taste, basically no irritating taste and smell, delicate mouthfeel of the product, uniform and consistent texture, and stable quality.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Method for producing novel mold fermented soft cheese
The invention relates to a production method of novel fungus fermentation soft cheese, which comprises the following steps: (1) fresh soy milk is standardized, and then added with starter to be acidulated; (2) the renninum produced by dilution of salt solution is added into the acidulated soy milk; a curd is formed and then cut; whey is removed, and cheese curds are obtained; (3) the curds is moulded, and the whey is further removed through a salting method; (4) single or mixed fungus spore suspension used for preserved beancurd production is splashed on the surface to cultivate; fungus is packaged after full growth, continues to get mature under low temperature, and finished cheese is obtained. The production method has scientific process, is simple to be operated, takes the traditional fungus cheese production process as the basis at the same time of improving the flavor of the cheese, can directly use overseas fungus cheese production technologies and equipment, and is a novel fungus cheese production method applicable to modern mass production.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Nutrient absorbing composition
InactiveCN102232553AImprove functionalityFunction increaseAntibacterial agentsSenses disorderDiseaseHuman body
The invention relates to a food composition for maintaining oxide concentrations in human bodies. According to the invention, natural pigments and phenolic compounds are adopted as main materials, and other vitamins, coenzyme Q10, thioctic acid, plant rennet, and plant pectin are adopted as auxiliary materials. The composition is advantaged in that: with daily diets, efficacies such as intelligent improving, physical fitness improving, disease curing, health preserving, health caring, and aging delaying can be achieved.
Owner:袁长铭
Fibrillar cheese and method for preparing same
The invention relates to fibrillar cheese and a method for preparing the same. The fibrillar cheese comprises the following raw materials: fresh animal milk, common salt, lactic acid bacteria, rennin and emulsifying salt. The preparation method comprises the following steps of: making fresh cheese curds by using the lactic acid bacteria and the rennin; and jetting the fresh cheese curds with steam and drawing and extruding the cheese curds at a high temperature to obtain finished products, wherein flavoring can be added during the drawing and extruding; and the product can be eaten directly without being cooked. The fibrillar cheese has hand-tearable fibrillar texture and various flavors so as to provide ready-to-serve leisure cheese foods for consumers; and in addition, the cheese and the method are also characterized by not producing fat and protein-containing waste water.
Owner:妙可蓝多(天津)食品科技有限公司
Buffalo milk cheese and production method thereof
InactiveCN102793018AIncrease dosageReduce consumptionCheese manufactureIsomaltooligosaccharideIsomaltose
The invention discloses a production method of a buffalo milk cheese. The method comprises the following steps of: (1) sterilizing buffalo milk; (2) adding a leavening agent to carry out preacidification; (3) adding rennin and isomaltose hypgather to ferment; (4) carrying out heat preservation fermentation after cutting and draining whey; (5) carrying out blanching stretching forming; and (6) carrying out salt impregnation. The invention also discloses the buffalo milk cheese prepared by the method. The method has short consumed time and low energy consumption and the production cost is greatly saved. The buffalo milk cheese prepared by the method has thick fermentation acidity, is clean and juicy, is rich in elasticity and has smooth taste. The isomaltose hypgather is added in the fermenting process, so that the buffalo milk cheese disclosed by the invention is beneficial for being digested and adsorbed by human bodies, emits light sweet taste and is suitable for Chinese people to eat.
Owner:广西百菲投资股份有限公司
Bacillus amyloliquefaciens and method for producing chymosin by fermenting using same
ActiveCN102191203AHigh enzyme productionShort fermentation timeBacteriaHydrolasesBiotechnologyMicroorganism
The invention relates to Bacillus amyloliquefaciens and a method for producing chymosin by fermenting using the same and belongs to the technical field of microbial fermentation. The invention discloses a bacterial strain for producing the chymosin. The bacterial strain is named as Bacillus amyloliquefaciens JUN002 and is collected in China Center for Type Culture Collection, wherein the collection number is CCTCC No:M2011045. The method for producing the chymosin by using the bacterial strain through liquid fermentation comprises the following steps of: performing slant culture; (2) performing seed culture; and (3) performing liquid fermentation culture, namely inoculating cultured seeds into a fermentation culture medium according to the inoculation quantity of 0.1 to 0.2 percent to culture the seeds at the temperature of between 32 and 36 DEG C for 60 to 72 hours. The Bacillus amyloliquefaciens and the method for producing the chymosin by fermenting using the same have the advantages that: the chymosin is produced by using the Bacillus amyloliquefaciens CCTCC No:M2011045 through liquid fermentation, so the enzyme production level is high, the fermenting time is short, growth conditions are easy to control and the like; and the method is completely suitable for application to industrialized production.
Owner:四川生力源生物工程有限公司
Method for preparing milk curd of composite cheese of soybean and cow's milk
InactiveCN101366414AImprove textureInsufficient reliefCheese manufactureFood preparationCow milkingVolume concentration
The invention relates to a method for preparing clabber for composite cheese of soybean and cow milk. The method comprises the following steps: boiling fresh soymilk first; adding coagulator CaCl2 aqueous solution with soybean mass of between 0.05 and 5.0 percent into the soymilk to promote the soymilk quickly clabbered and cooled, when the temperature is reduced to between 60 and 90 DEG C; then inoculating ferment into the cow milk which is sterilized and cooled, with the inoculum concentration accounting for 0.5 to 5.0 percent of volume concentration; adding the soymilk into the cow milk for commonly rennet curdling, when the pH value reaches between 5.5 and 6.5; and after clabber is formed, obtaining Chinese cheese which has soymilk dosage of between 25 and 35 percent and excellent quality, and is applicable to Chinese taste through cutting, forming, salting, maturating and other processes. Therefore, the method not only can relieve the problem of milk source lack in China, and completely develop the soybean resource for China, but also can provide a novel milk product with rich nutrition for consumers, and provide certain technical support and theoretical foundation for industrial production of the composite cheese of the soybean and the cow milk.
Owner:JILIN AGRICULTURAL UNIV
Method for producing renninum with red yeast liquid state fermentation
InactiveCN101508984ARaw materials are easy to getEasy to operateHydrolasesMicroorganism based processesRed yeast riceFreeze-drying
The invention relates to a method for producing renninum by liquid state fermentation of red yeast rice, belonging to the technical field of biological engineering and enzyme preparation. The method comprises the following steps: liquid state fermentation of the red yeast rice; precipitation of organic solvent; low temperature centrifugation; vacuum freeze drying; Sephadex G-75 gel column chromatography; and DEAE-cellulose 52 chromatography. By the method, high-activity renninum can be prepared by raw materials with low cost so as to greatly solve the problem of deficient source of the renninum.
Owner:QILU UNIV OF TECH
Red date wolfberry fruit yoghourt and making method thereof
InactiveCN104522170AStay Nutritious and TastyHas health benefitsMilk preparationMilk proteinVegetable Proteins
The invention relates to red date wolfberry fruit yoghourt and a making method of the red date wolfberry fruit yoghourt. According to the technical scheme, fresh milk is filtered, purified and cooled to 0 DEG C-5 DEG C, then passes through a purified milk separator to separate out fat and is proportionally added into skimmed milk to be prepared into standard milk; fresh red dates are added according to a formula and subjected to variable temperature and pressure difference puffing drying and superfine grinding to obtain red date powder, and the fresh wolfberry fruits are subjected to variable temperature and pressure difference puffing drying and superfine grinding to obtain wolfberry fruit powder, a stabilizer and a sweetener; ultrahigh-temperature short-time sterilization is carried out for 4 s-6s at the temperature of 137 DEG C, the product is cooled to the temperature of 34 DEG C-40 DEG C, 1.2 g / L-3.5 g / L chymosin is added, the product is inoculated with a fermentation agent and fermented for 8 h-16 h at the temperature of 35 DEG C-45 DEG C, and then the red date wolfberry fruit yoghourt is obtained. The problem that vegetable protein and milk protein are difficult to combine is solved by a modern scientific and technological means, the red dates and the wolfberry fruits high in nutrition value and healthcare value are added into the milk and fermented through the fermentation agent, and then the red date wolfberry fruit yoghourt with the high healthcare function is produced.
Owner:QINGHAI TIANYUAN DAIRY
Rennet injection apparatus and method
InactiveUS20080127834A1Uniform and even partMinimize timeGrain huskingMilk preparationEngineeringRennet
A cheese process vat is disclosed. The cheese process vat includes an enclosure and a shaft assembly, preferably a shaft assembly having a shaft and a plurality of agitator panels arranged on the shaft. The preferred cheese process vat includes a plurality of rennet solution injection assemblies to inject rennet solution into the contents of the vat such that the rennet solution sufficiently pierces the surface of the fluid contents of the vat so that the rennet solution is mixed and distributed more efficiently.
Owner:ADVANCED PROCESS TECH
A strain of bacillus subtilis for producing lab ferment
The invention relates to a bacillus subtilis for producing renninum. The bacillus subtilis strain is separated from cheese and preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of M208023 and the name of bacillus subtilis QL-2 (Bacillus subtilis QL-2). A zymotic fluid of the bacillus subtilis QL-2 is rich in renninum, and has great renneting effect as well as the potential of being applied into renninum industrial production.
Owner:李红玉 +1
Method for preparing chymosin by mixed culture fermentation of bean dregs and waste material from fungal culture (WMFC)
InactiveCN101974503AEasy to clumpingReduce manufacturing costHydrolasesMicroorganism based processesBiotechnologyMixed culture
The invention provides a method for preparing chymosin by mixed culture fermentation of bean dregs and waste material from fungal culture (WMFC). The method comprises the steps of: adding the WMFC into wet bean dregs, inoculating a tiny mucor strain for solid fermentation, and extracting the chymosin from a fermentation product. In the method, the respective characteristics of the bean dregs and the WMFC are skillfully utilized, sundried WMFC from edible fungi and the wet bean dregs are mixed to adjust the proportion of water content to dry materials in a solid fermentation medium, and thus, the wet bean dregs can be prevented from caking due to overhigh water content, a link of drying the bean dregs is omitted, and enzyme activity obtained through fermentation cannot be lowered due to the doping of the WMFC from the edible fungi. Above all, by mixing the wet bean dregs and the dry WMFC from the edible fungi to replace the wheat bran to carry out solid fermentation on the chymosin, wastes are turned into wealth, the production cost of the chymosin is reduced, and the technology is simple, convenient and easy to operate, is time-saving and economical and has higher enzyme activity.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Method for preparing lactalbumin hydrolysate by utilizing yak milk
ActiveCN102150741AOvercoming the flaws of exploitingThe method is highly operableProtein composition from milkBiotechnologyLactalbumin hydrolysate
The invention provides a method for preparing lactalbumin hydrolysate by utilizing yak milk, and belongs to the field of milk product processing. The method for preparing the lactalbumin hydrolysate finished product comprises the following steps: degreasing the yak milk, preparing rennet casein, baking and crushing; hydrolyzing, inactivating enzyme, purifying, concentrating, drying and carrying out other steps. The method for preparing the lactalbumin hydrolysate has the advantages of short time as well as mild reacting condition, complete hydrolysis and high hydrolyzing rate by using bienzyme hydrolysis compared with acid and alkali hydrolysis.
Owner:无锡市赛尔百灵生物技术有限公司
Bacillus licheniformis and its method for preparing rennet freeze-dried powder
The invention discloses bacillus licheniformis and a method for preparing rennin freeze-dried powder from the same. In the method, the rennin freeze-dried powder is prepared by carrying out high speed refrigerated centrifugation, fractional precipitation of an enzyme and purification of the enzyme on a fermentation medium of the bacillus licheniformis, which is subjected to liquid fermentation culture. The rennin freeze-dried powder can be used for producing cheese and casein.
Owner:GANSU AGRI UNIV
Quark base mix having enhanced taste properties iii
InactiveUS20150050386A1Great tasteUndesirable productMilk preparationStrepto/lacto-coccusStaphylococcus lactisPhosphate
A quark base mix is proposed having enhanced taste properties which is obtainable in that(a) raw milk is subjected to a temperature treatment and the cream is separated off,(b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced,(c) the first permeate P1 is subjected to a nanofiltration and / or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced,(d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced,(e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and(f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally(g) the denatured product is admixed with starter cultures and rennet and optionally(h) the quark base mix thus obtained after completion of fermentation is adjusted to a defined dry matter content and protein content,and in step (g), as starter culture(i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and(ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris is used.
Owner:DMK DEUT MILCHKONTOR
Immature cheese and preparation method thereof
PendingCN110250280ARich in proteinEasy to prepareCheese manufactureAdditive ingredientMixed materials
The invention provides immature cheese and a preparation method thereof. Raw materials of the immature cheese comprise the following components in percentage by mass: 6-7% of white granulated sugar, 3.5-4.5% of diluted cream, 1.5-2.5% of concentrated milk protein powder, 0.05-0.15% of agar, 0-0.0005% of rennet, 0.002-0.006% of a starter and the rest of raw milk. The preparation method includes mixing the raw milk, concentrated milk protein powder, white granulated sugar, agar and diluted cream, and stirring to obtain a mixed material liquid; homogenizing and sterilizing the mixed material liquid, adding the starter and rennet for fermentation to obtain a fermented material liquid; demulsifying, cooling and bottle filling the fermented material liquid to obtain immature cheese. The immature cheese and the preparation method thereof have simple preparation process, do not contain whey drainage, avoid protein loss caused by whey drainage, and immature cheese can be produced by using the existing yogurt production equipment without adding whey drainage equipment and whey processing equipment.
Owner:北京优多爱特生物科技有限公司
Quark base mix having enhanced taste properties
InactiveCN104365865AReduce generationMilk preparationStrepto/lacto-coccusStaphylococcus lactisUltrafiltration
Owner:DMK DEUT MILCHKONTOR
Preparation method and product of paenibacillus chymosin
InactiveCN104450655AHigh specific vitalityMeet the needs of industrial production of chymosinHydrolasesMicroorganism based processesAlcoholFreeze-drying
The invention discloses a preparation method and a product of paenibacillus chymosin. The preparation method comprises the following steps: (1) inoculating paenibacillus sp. in a culture medium for culturing paenibacillus sp. to carry out oscillatory fermentation culture and centrifuging the obtained fermentation liquor to get the liquid supernatant; (2) mixing the obtained liquid supernatant with ethyl alcohol and centrifuging to obtain the precipitate; and (3) dissolving the obtained precipitate by water or PBS, centrifuging to get the liquid supernatant and carrying out freeze-drying to obtain the paenibacillus chymosin. The preparation method is capable of greatly simplifying the preparation steps of the chymosin and effectively reducing the production cost of the chymosin under the premise of improving the specific activity and the recovery rate of the chymosin. The chymosin prepared by the preparation method has relatively high specific activity and is capable of sufficiently satisfying the industrial production demand of the chymosin.
Owner:BRIGHT DAIRY & FOOD
Method for preparing solid lamb ferment rennet
InactiveCN101709295AHigh activitySolve the problem of loss of enzyme activityHydrolasesAbomasumHigh activity
The invention relates to a method for preparing solid lamb ferment rennet. The method comprises the following steps of: processing lamb abomasums; peeling mucous membranes of the lamb abomasums; extracting lamb ferment rennet; concentrating liquid lamb ferment rennet; freezing the lamb ferment rennet; and vacuum freezing and drying the lamb ferment rennet. A vacuum freezing and drying technology is adopted by the method, and the problem of enzymatic activity loss of the lamb ferment rennet in the processes of freezing and drying is successfully solved through adding an enzymatic activity protective agent. The solid lamb ferment rennet prepared by the method can keep higher activity, is convenient to store and transport and can be applied to cheese production.
Owner:SHAANXI NORMAL UNIV
Preparation method of alpha-lactalbumin-rich whey
The invention relates to a preparation method of alpha-lactalbumin-rich whey. The method comprises the following steps of: carrying out heat treatment on skim milk and then separating casein through enzyme coagulation treatment. Through heating the skim milk, the alpha-lactalbumin and beta-lactoglobulin are respectively denaturized, the proper denaturation degree can be reached through controlling heating conditions, and meanwhile the beta-lactoglobulin is agglomerated on casein micelles to the greatest extent; and through the enzyme coagulation treatment, such as adding rennin to the skim milk and the like, the casein enzyme coagulation can be ensured so as to realize the separation of the alpha-lactalbumin from the beta-lactoglobulin agglomerated on the casein. The concentration ratio of the alpha-lactalbumin to the beta-lactoglobulin in the whey obtained by adopting the method can be improved to 2-4 from about 0.3 of raw milk, therefore, the alpha-lactalbumin enrichment is realized to a greater degree.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Novel milk custard and preparation method thereof
ActiveCN101288435ANo bitternessGreat tasteMilk preparationFrozen sweetsWarm waterAdditive ingredient
The invention relates to a food taking powdered milk and white sugar as main ingredients, that is, novel milk custard, and a preparation method thereof. The invention is characterized in that: the provided novel milk custard contains no egg white and renninum, or glutamine aminotransferase and has rich nutrition, good taste and health care function. The novel milk custard is mainly prepared with the following raw materials by weight proportion: 35-70 parts of powdered milk, 15-50 parts of white sugar, 1.0-2.5 parts of calcium carbonate, 0.5-2.5 parts of compound carrageenan, 0.5-2.5 parts of glucomannan and 1-10 parts of other materials. Compound carrageenan and glucomannan are both gelling agents which belong to dietary fiber and have health care function; the preparation method of the invention is as follows: the raw materials are evenly blended, added with 4-5 times of warm water by weight proportion, and then heated to 80-90 DEG C, and the temperature is kept for 10-30 minutes; filling, cooling, standing still and consolidation forming are carried out to obtain the edible milk custard. The novel milk custard has the advantages of no bitter flavor, good mouthfeel, rich nutrition and health care function, and the preparation method can facilitate large-scale production and the improvement of production efficiency.
Owner:GUANGZHOU JIANWEI BIOLOGICAL TECH CO LTD
Lamb ferment rennet ultrasonic extraction method
InactiveCN1546659ASpeed up penetrationReduce pollutionHydrolasesPeptide preparation methodsCavitationSonification
A lamb ferment rennet ultrasonic extraction method comprising the steps of, pretreating the lamb abomasums, chopping, supersonic extracting, centrifugal separation, activation, wherein the abomasums of the lamb born within 3 weeks are used as raw material, and the cavitation effect produced by the ultrasound wave in the solution to destruct the abomasums cellular structure, thus substantially reducing the abstraction time.
Owner:SHAANXI NORMAL UNIV
Microwave extruded casein food and production method thereof
InactiveCN104489691AReduce intakeHigh expansion rateFood ingredient functionsFood preparationBiotechnologyNutrition
The invention provides a production process and a formula of a microwave extruded casein food. The microwave extruded casein food is characterized by being prepared from the following raw materials in percentage by weight: 55-65 percent of water, 25-40 percent of casein (rennet casein), 0-12 percent of soy protein isolate, 2-4 percent of emulsifying salt, 1-3 percent of sodium chloride, 0.1-1 percent of citric acid and 0.1-1 percent of sorbic acid. The production process mainly comprises the following steps: mixing the raw materials, heating, stirring, regulating the pH value, feeding die while the raw materials are hot, carrying out cold storage and carrying out microwave extrusion, wherein the heating and the stirring are carried out under the condition of water bath at the temperature of 80-90 DEG C; and in the cold storage, the raw materials are stored for 24h under the condition with the temperature ranging from 4 DEG C below zero to 4 DEG C. By adopting a fat-free formula, the food is a high-protein extruded food, is nutrient and health and accords with the public needs.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Method for producing microbial rennet by semicontinuous fermentation
ActiveCN101870967AReduce incubation timeAvoid damageHydrolasesMicroorganism based processesBiotechnologyMicroorganism
The invention discloses a method for producing microbial rennet by semicontinuous fermentation, relating to a method for producing rennet by fermentation. The invention solves the problems of long fermentation cycle, low fermentation productivity and low yield of microbial fermentation production. The method comprises the following steps of: 1. seed culture; 2. fermentation culture; 3. fed-batch culture and 4. collecting to obtain the rennet. The method effectively controls the discharge and the feeding of fermentation liquor and ensures that fewer nutritional ingredients in the whole fermentation process are broken, and the whole fermentation process is easy to control. The invention has short fermentation cycle, high fermentation productivity and high yield of fermentation production.
Owner:AMTECH BIOTECH
Quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum
InactiveCN106511383AShorten the timeNo reduction in biological activityDigestive systemUnknown materialsPhosphateFreeze-drying
The invention relates to a quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum. The method comprises the steps of adding degreased lamb abomasum powder to a phosphate buffer solution at the low temperature for dissolution, and performing ultrasonic processing; adjusting the pH value by utilizing a hydrochloric acid solution, and performing activation at the lower temperature; adjusting the pH value by using a sodium hydroxide solution, performing filtering, performing centrifugation, removing residues, and performing dialysis desalting on a supernatant solution; and performing centrifugation to remove deposits (salt-soluble proteins) formed by dialysis, and performing freeze-drying to obtain the effective components of the lamb abomasum. Through a test, the protein content of effective component extract obtained by the method reaches 71.5%, the rennin activity is 26,916 Ru / g, the pepsin activity is 3,685.2 u / g, and rennin and pepsin bands in a lauryl sodium sulfate-polyacrylamide gel electrophoresis image are clear. Compared with a conventional stirring autolysis method, the quick preparation method has the advantages that the time required for preparing the effective components of the lamb abomasum by the method can be remarkably shortened, the bio-activity is not reduced, the large-scale production is facilitated, and the method is one of ideal methods for preparing the effective components of the lamb abomasum.
Owner:XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
Quarg-like cheese and manufacturing method thereof
InactiveUS20150118357A1Speed up the processNo whey separationMilk preparationOther dairy technologyAqueous solutionHeat treated
A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.
Owner:BRIGHT DAIRY & FOOD CO LTD
Cheese and preparation method thereof
The invention discloses spreading cheese and a preparation method thereof. The method comprises the following steps: (1) adding a fermentation agent to liquid milk for fermentation, thus obtaining fermented milk, wherein based on the liquid milk per liter, the addition of the fermentation agent is 0.058-0.08g; the pH value of the fermented milk is 6.2-6.35; (2) adding rennin to the fermented milk obtained in the step (1) for coagulation, thus obtaining milk protein clots, wherein relative to the liquid milk per liter, the addition of the rennin is 0.028-0.037g, and the pH value of the milk protein clots is 4-5; (3) cutting the milk protein clots obtained in the step (2). The cream cheese prepared by the preparation method has higher yield, moderate hardness and excellent spreading property.
Owner:CHINA AGRI UNIV
Improved casein products and CO2 reversible acidification methods used for their production.
InactiveCN104394698AIncrease concentrationMilk preparationPeptide/protein ingredientsCasein micellesViscosity
The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH of the product; increasing the pH of the product; and collecting the product comprising casein micelles, in which at least some of the casein micelles of the product are modified in structure by one or more of steps a) and b) compared to naturally occurring casein micelles thereby improving at least one physicochemical property of the product comprising casein micelles. The method reduces viscosity and improves mouth feel of reconstituted product, reduces rehydration time for dried product, improves cheese manufacturing by reducing rennetting or clotting time in cheese manufacture or reducing the amount of rennet required in cheese manufacture.
Owner:MURRAY GOULBURN COOP CO LTD
Preparation method for aspartic protease inhibitor in enzymatic hydrolysis products of soybean protein isolate
The invention provides a preparation method for an aspartic protease inhibitor in enzymatic hydrolysis products of soybean protein isolate, which belongs to the field of separation and purification of biological products. The invention relates to enzymatic hydrolysis of soybean protein isolate with papain for obtainment of a crude product of the aspartic protease inhibitor. The aspartic protease inhibitor is prepared from the crude product by carrying out heat treatment and high speed centrifugation on an enzymatic hydrolysate and carrying out DEAE-52 ion exchange chromatography and separation on an obtained supernatant, and dry powder of the aspartic protease inhibitor is obtained by carrying out vacuum freeze drying on the obtained aspartic protease inhibitor. The aspartic protease inhibitor prepared in the invention has high inhibitory activity on pepsin and chymosin in the family of aspartic protease; the aspartic protease inhibitor extracted from the natural processing material soybean protein isolate which has undergone enzymatic hydrolysis has good specificity, good stability, safety in application and an application prospect in a wide variety of fields, e.g., medicines andhealth care, food additives, control of insect diseases, etc.
Owner:JIANGNAN UNIV
Tannic acid type feed formula for sheep and digestion and metabolism determination method thereof
InactiveCN107019099AAchieve protective effectHigh protein contentAccessory food factorsBiological testingAdditive ingredientProtein-protein complex
The invention relates to the technical field of animal feed and in particular relates to a tannic acid type feed formula for sheep and a digestion and metabolism determination method thereof. Tannic acid type feed is prepared from basic feed and tannic acid, wherein the tannic acid is added into the basic feed; the adding amount of the tannic acid is 0.1g.kg<-1> to 20g.kg<-1>; the basic feed is prepared from the following ingredients in parts by weight: 35 to 40 parts of corn, 5 to 10 parts of soybean meal, 10 to 15 parts of alfalfa hay, 25 to 30 parts of corn straw, 15 to 20 parts of barley straw, 0.1 to 0.2 part of calcium hydrogen phosphate, 0.3 to 0.4 part of limestone powder, 0.5 to 1 part of table salt and 0.1 to 0.2 part of premix. After the tannic acid is added, a tannic acid protein compound is formed; the tannic acid protein compound is decomposed through pepsin and trypsin when the feed stays in a rennet stomach (with the pH (Potential of Hydrogen) of 2.5) and a small intestine (with the pH (Potential of Hydrogen) of 8 to 9), so as to form small molecular substances which are easy to absorb, and furthermore, the effect of protecting rumen bypass protein is realized. The content of the protein in milk products can be improved, so that the tannic acid can be used for improving the digestion and absorption of the feed protein in the dairy cow. A research shows that the protection effect on the feed protein is the best when the content of the tannic acid in the feed is 3.40g.kg<-1>.
Owner:甘肃省农业科学院畜草与绿色农业研究所
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