阅读说明：本技术 含益生菌的软质未成熟干酪及其制备方法 (Soft unripe cheese containing probiotics and preparation method thereof ) 是由 朱宏 范如意 于文花 李金蝉 陈彩锐 韩美娜 于 2019-10-30 设计创作，主要内容包括：本发明属于乳制品加工领域,公开了一种含益生菌的软质未成熟干酪,制成它的有效成分的原料以重量份数计,包括：600-800份牛奶、40-80份蛋白粉、46-180份奶油、40-60份甜味物质、15-25份膳食纤维、0-60份调味物质、0.0001-0.1份凝乳酶、0.01-10份益生菌,其解决了干酪不能调理肠道菌群的问题；本发明还公开了上述含益生菌的软质未成熟干酪的制备方法包括混合蛋白粉、奶油、牛奶；水合作用；加入甜味物质、膳食纤维；均质、杀菌、降温；加入副干酪乳杆菌N1115和凝乳酶,凝乳、静置等步骤,其解决了排出乳清污染环境的问题。本发明含有益生菌,能调节肠道菌群；同时本制备方法对环境友好。(The invention belongs to the field of dairy product processing, and discloses soft unripe cheese containing probiotics, which comprises the following raw materials in parts by weight: 800 parts of 600-plus milk, 40-80 parts of protein powder, 46-180 parts of cream, 40-60 parts of sweet substance, 15-25 parts of dietary fiber, 0-60 parts of seasoning substance, 0.0001-0.1 part of rennin and 0.01-10 parts of probiotics, which solves the problem that cheese can not condition intestinal flora; the invention also discloses a preparation method of the soft unripe cheese containing probiotics, which comprises mixing protein powder, cream and milk; hydration; adding sweet substance and dietary fiber; homogenizing, sterilizing, and cooling; adding lactobacillus paracasei N1115 and rennin, curdling, standing and the like, which solves the problem that the discharged whey pollutes the environment. The invention contains probiotics and can regulate intestinal flora; meanwhile, the preparation method is environment-friendly.)

1. The soft unripe cheese containing probiotics is characterized in that the raw materials for preparing the active ingredients comprise the following components in parts by weight: 800 portions of 600-milk-containing powder, 40-80 portions of protein powder, 46-180 portions of cream, 40-60 portions of sweet substance, 15-25 portions of dietary fiber, 0-60 portions of flavoring substance, 0.0001-0.1 portion of rennin and 0.01-10 portions of probiotics.

2. The soft unripe cheese with probiotics according to claim 1, wherein the soft unripe cheese with probiotics has a protein content of 4.5-8% by mass, a fat content of 6-9% by mass, a moisture content of 70-85% by mass, a pH of 4.0-5.2, and a probiotics content of 1 x 10⁸-5.9×10⁸CFU/g。

3. The probiotic-containing soft unripe cheese of claim 1, wherein the probiotic is lactobacillus paracasei N1115.

4. The soft unripe cheese containing probiotics according to claim 1, wherein the protein powder is at least one of milk protein powder, concentrated milk protein powder, whey protein powder, casein powder;

the cream is at least one of cream, butter and anhydrous cream;

the sweet substance is at least one of white granulated sugar, glucose, high fructose syrup and crystalline fructose;

the dietary fiber is resistant dextrin or/and polydextrose;

the flavoring substance is at least one of edible salt, flavoring paste, seasoning powder, fruit and vegetable juice and fruit and vegetable paste.

5. A process for preparing a soft, probiotic-containing unripe cheese according to any of claims 1 to 4, characterized in that it comprises the following steps carried out in sequence:

1) mixing protein powder, cream and milk, and dissolving to obtain mixed solution B;

2) the mixed solution B is hydrated to obtain mixed solution C;

3) adding sweet substances and dietary fibers into the mixed solution C, and dissolving to obtain mixed solution D;

4) homogenizing, sterilizing and cooling the mixed solution D to obtain a mixed solution E;

5) adding probiotics and rennin into the mixed solution E to obtain mixed solution F;

6) and standing the mixed solution F for curdling to obtain curdled G, and standing the curdled G for 8-24 hours at the temperature of 2-10 ℃ to obtain the soft immature cheese containing the probiotics.

6. The method of making a soft, unripe cheese containing probiotics according to claim 5, further comprising adding a flavoring substance to the mixture C in step 3).

7. The method of making a soft, unripe cheese containing probiotics according to claim 5, further comprising filling the mixture F in step 5).

8. The process of making a soft, unripe probiotic-containing cheese according to claim 5, wherein the milk is pasteurized milk.

9. The method for preparing soft unripe cheese containing probiotics according to any of claims 5-8, wherein in step 1), the dissolving is stirring the solution, the stirring temperature is 40-55 ℃, the stirring rotation speed is 700-1000r/min, and the stirring time is 10-30 min;

in the step 2), the hydration is to keep the mixed solution B standing for 45-60min at a constant temperature of 40-55 ℃ or keep the mixed solution B standing for 10-12h at a constant temperature of 2-6 ℃.

10. The process for preparing a soft, unripe cheese containing probiotics according to any of claims 5-8, wherein in step 4), the temperature is reduced to 32-42 ℃;

in the step 6), the temperature of the standing curd is 32-42 ℃, and the time of the standing curd is 4-20 h; the curd G is cooled to 2-10 deg.C within 10-30min before standing at 2-10 deg.C.

Technical Field

The invention belongs to the field of dairy product processing, relates to cheese and a preparation method thereof, and particularly relates to soft unripe cheese containing probiotics and a preparation method thereof.

Background

Cheese is also called cheese (cheese), is concentrated milk and is known as "gold" in dairy products.

The cheese is divided into soft, semi-hard, hard or extra hard cheese according to the moisture content and state, and is divided into immature, slightly mature and severely mature cheese according to the maturity, wherein the soft and immature cheese is popular with Chinese consumers due to soft milk fragrance, fine and compact mouthfeel, and the cheese can be matched with different seasoning substances such as sweet taste, salty taste, bitter taste and the like to be made into foods with various styles.

In the traditional cheese making process, lactobacillus or mould is added to generate a proper amount of flavor substances in the cheese ripening process, and the cheese product almost does not contain active lactobacillus and has no effect of regulating intestinal flora.

Disclosure of Invention

The invention aims to provide soft unripe cheese containing probiotics so as to solve the problem that the existing cheese product cannot regulate intestinal flora;

another object of the present invention is to provide a method for preparing the above soft unripe cheese containing probiotics.

In order to achieve the purpose, the invention adopts the technical scheme that:

the raw materials for preparing the soft unripe cheese containing the probiotics comprise lactobacillus paracasei N1115. Lactobacillus paracasei N1115 (used in the present invention)Lactobacillus casei N1115) The culture has been preserved in the general microbiological culture collection center of China general microbiological culture collection management Committee (national patent office assigned patent microbiological Collection center) of Hospital No. 1, North Cheng West Lu 3, Beijing, at 2011, 17 months, with the collection numbers: CGMCC No. 4691.

The soft unripe cheese containing probiotics comprises the following raw materials of effective components in parts by weight: 800 portions of 600-milk-containing powder, 40-80 portions of protein powder, 46-180 portions of cream, 40-60 portions of sweet substance, 15-25 portions of dietary fiber, 0-60 portions of flavoring substance, 0.0001-0.1 portion of rennin and 0.01-10 portions of probiotics.

As a limitation of the invention, the soft unripe cheese containing probiotics contains 4.5-8% of protein by mass, 6-9% of fat by mass, 70-85% of water by mass, 4.0-5.2 of pH and 1 x 10 of probiotics by mass⁸-5.9×10⁸CFU/g。

As a limitation of the invention, the probiotic is lactobacillus paracasei N1115.

As a limitation of the invention, the protein powder is at least one of milk protein powder, concentrated milk protein powder, whey protein powder and casein powder;

the cream is at least one of cream, butter and anhydrous cream;

the sweet substance is at least one of white granulated sugar, glucose, high fructose syrup and crystalline fructose;

the dietary fiber is resistant dextrin or/and polydextrose;

the flavoring substance is at least one of edible salt, flavoring paste, seasoning powder, fruit and vegetable juice and fruit and vegetable paste.

The invention also provides a preparation method of the soft unripe cheese containing probiotics, which comprises the following steps in sequence:

1) mixing protein powder, cream and milk, and dissolving to obtain mixed solution B;

2) the mixed solution B is hydrated to obtain mixed solution C;

3) adding sweet substances and dietary fibers into the mixed solution C, and dissolving to obtain mixed solution D;

4) homogenizing, sterilizing and cooling the mixed solution D to obtain a mixed solution E;

5) adding probiotics and rennin into the mixed solution E to obtain mixed solution F;

6) and standing the mixed solution F for curdling to obtain curdled G, and standing the curdled G for 8-24 hours at the temperature of 2-10 ℃ to obtain the soft immature cheese containing the probiotics.

As a limitation of the present invention, the step 3) further includes adding a flavoring substance to the mixed solution C.

As a limitation of the present invention, in the step 5), filling the mixed solution F is further included.

As a limitation of the invention, the milk is pasteurized milk.

As a limitation of the present invention, in the step 1), the dissolving is to stir the solution, the stirring temperature is 40-55 ℃, the stirring rotation speed is 700-;

in the step 2), the hydration is to keep the mixed solution B standing for 45-60min at a constant temperature of 40-55 ℃ or keep the mixed solution B standing for 10-12h at a constant temperature of 2-6 ℃.

As a limitation of the present invention, in the step 4), the temperature is reduced to 32-42 ℃;

in the step 6), the temperature of the standing curd is 32-42 ℃, and the time of the standing curd is 4-20 h; the curd G is cooled to 2-10 deg.C within 10-30min before standing at 2-10 deg.C.

Compared with the prior art, the invention has the following progress: the soft unripe cheese containing probiotics has high viable count, can effectively adjust intestinal flora, can be eaten after being formed, does not need to be ripened for a long time, and has the advantages of high protein content, low fat content and the like; because the pH value of the soft unripe cheese is controlled between 4.0 and 5.2, the cheese has firm and fine texture, is not easy to loosen and has good mouthfeel, and simultaneously, because whey is not discharged in the preparation process, the texture of the cheese is firmer and finer.

Further, the preparation method of the soft unripe cheese containing the probiotics is provided, and the problem that the environment is polluted by the discharged whey in the preparation process is solved.

Detailed Description

The present invention is further illustrated in detail by the following specific examples, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure.