CN1887098B - Mature cheese with casein phosphopetide and angiotensin converzyme resisting peptide and its preparation process - Google Patents
Mature cheese with casein phosphopetide and angiotensin converzyme resisting peptide and its preparation process Download PDFInfo
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- CN1887098B CN1887098B CN2005100139053A CN200510013905A CN1887098B CN 1887098 B CN1887098 B CN 1887098B CN 2005100139053 A CN2005100139053 A CN 2005100139053A CN 200510013905 A CN200510013905 A CN 200510013905A CN 1887098 B CN1887098 B CN 1887098B
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Abstract
The present invention relates to fermented milk product in food field, and is especially one kind of mature cheese with casein phosphopeptide and angiotensin converzyme resisting peptide and its preparation process. The mature cheese is prepared with animal milk, salt, mixed lactic acid bacteria leaven and compound rennin, and during the preparation, Switzerland lactobacillus, trypsin, pepsin and hydrolyzed casein are applied to promote maturing and to generate casein phosphopeptide and angiotensin converzyme inhibiting peptide. The present invention makes cheese possess traditional quality and the health functions of promoting the absorption of calcium and remitting hypertension.
Description
Technical field
The present invention relates to the fermented dairy product of field of food, especially a kind of aged cheese and preparation method thereof with CPP and peptide resisting angiotensin-convertion enzyme.
Background technology
Cheese be animal breast through lactobacillus-fermented, add renin during the fermentation, form curdled milk, discharge whey by methods such as heating, cutting, filtrations, granular curd is gone into mould, compression moulding, the ripe by fermentation and dairy products made.In maturation, the protease of lactic acid bacteria is decomposed into different peptides and amino acid to the part casein with protease in the renin, and lipase discharges free aliphatic acid to the hydrolysing milk fat fat, makes cheese have the quality of enriching and local flavor.
Process of cheese making is the casein separating process, and the medium-soft matter that the present invention relates to arrives the protein content of hard cheese between 20～40%, and lactalbumin is discharged with whey in process.Protein in the cheese almost is casein.It on the process nature of cheese ripening the process of the controlled hydrolysis of casein.Traditional process of cheese making is used the rennin curdled milk of calf.The at present use by calf rennin, pepsin and the trypsase of animal origin, microbe-derived protease and the complex enzyme that protease constituted of plant origin more.Contain pepsin and trypsase in the complex enzyme, in the process of curdled milk and maturation,, produce CPP caseinhydrolysate.
The biologically active of making by pepsin and trypsin hydrolysis by bovine casein as the CPP of functional food additives, can and metal ion, particularly calcium ion in conjunction with forming soluble complex, promote calcareous absorption, prevent that mineral matter from losing anti-carious tooth.Extraction, dissolving or the Casilan that manufacture process comprises bovine casein be processes such as dissolving, enzymatic hydrolysis, the enzyme that goes out, precipitation, separation, drying directly.The hydrolytic process of complex enzyme discharges bitter peptides, and work in-process need debitterize be set or unit operations is waited bitterly in screening.In the process of cheese ripening, also can produce bitter peptides, and make cheese present the different bitter taste of acceptance on the sense organ.
Lactobacillus helveticus (Lactobacillus helveticus) is used for the manufacturing of Swiss Cheese (Swiss Cheese) for a long time mainly as collaborative bacterial classification, have the improvement local flavor, the effect of hasting of maturity.The protease of Lactobacillus helveticus can decompose bitter peptides, avoids or reduce the bitter taste of cheese.Since the nineties in 20th century, domestic and foreign literature report Lactobacillus helveticus fermentation cow's milk, produce ILE-PRO-PRO (Ile-Pro-Pro) and VAL-PRO-PRO small peptides such as (Val-Pro-Pro), can suppress the activity of ACE, alleviate hypertension.In addition, report also that abroad the Lactobacillus helveticus fermented dairy product has keeping tensions down, improve sleep, increase memory and learning ability, improve new functions such as women's blood calcium concentration in climacteric.
The evidence of massive epidemiology shows that daily calcium incomplete absorption increases hypertensive danger, the absorption of medical science meta-analysis proof calcium and the relation that there is negative correlation in hypertension.Therefore, on the basis of conventional cheese processing technology, use pepsin and trypsase and Lactobacillus helveticus, the control processing conditions promotes casein hydrolysis, avoids the generation of bitter taste, quickens the maturation of cheese.Simultaneously, produce CPP and inhibiting peptide of tonin, increased the nutrition and health care effect of aged cheese.
Summary of the invention:
The objective of the invention is to increase the function of existing product, a kind of aged cheese and processing method thereof are provided, this aged cheese adopts Lactobacillus helveticus fermentation cow's milk, compound rennet curdling, quicken cheese ripening, form new matter structure and local flavor, have absorption that promotes calcium and the effect that suppresses ACE.
Technical scheme of the present invention is:
This set of dispense ratio with aged cheese of CPP and peptide resisting angiotensin-convertion enzyme is:
Animal breast 80～95%
Salt 0.10～0.40%
Mixed lactic bacterium leavening agent 3.0～5.0%
Compound renin 0.01～0.20%
And described animal breast is cow's milk or buffalo's milk or sheep breast or goat breast or horse breast or bactrian camel milk and whole-fat milk powder and skimmed milk powder; Or the mixture of the reconstituted milk of said milk powder and above-mentioned raw materials.
And, described mixed lactic bacterium leavening agent be Lactobacillus helveticus TUST-005, with one of them of lactobacillus bulgaricus, lactobacillus lactis, butterfat lactic acid bacteria, Lactobacillus casei, streptococcus lactis, streptococcus cremoris, streptococcus thermophilus, streptococcus durans, diacetyl streptococcus lactis or formed mixed bacteria more than two kinds wherein.
And, described compound renin is in the rennin, bromelain, ficin, papain, mold protease, endotrypsin, bacterialprotease enzyme preparation in the trypsase in pig, ox, sheep source and pepsin, calf source, the compound renin that the enzyme preparation more than three kinds that is participated in by trypsase and pepsin is formed.
This preparation method with aged cheese of CPP and peptide resisting angiotensin-convertion enzyme is:
(1) at animal Ruzhong cutting out partial fat or interpolation skimmed milk powder, make the raw material casein and the ratio of fat be not less than 0.9:1, become the cheese raw milk;
(2) under the pressure more than about 20Mpa, the 60 ℃ of left and right sides temperature conditions cheese raw milk is carried out homogeneous, under 75 ℃ of temperature conditions the cheese raw milk is carried out pasteurize then, sterilizing time is 15 seconds;
(3) cool off cheese raw milk to 32 ℃ rapidly, inoculate mixed culture fermentation agent then, inoculum concentration is about 3% of a raw material total amount; Fermentation temperature is about 32 ℃, and fermentation time is 0.5～2 hour, and reaching about 0.2% with lactic acid content is terminal point;
(4) reach fermentation termination after, be incorporated as the renin of raw material total amount 0.02%, renin comprises the mixture of rennin, papain, pepsin, trypsase, microbe-derived renin, wherein pepsin and tryptic ratio are 10% of mixed enzyme, and the curdled milk time is 5～20 minutes;
(5) curdled milk is cut into the cube that the length of side is 1cm, stirs, the whey discharge rate is 50～80% of a material quantity;
(6) inject hot whey or hot water or feed steam by chuck and heat in curd vat or curd-containing canisters, temperature is about 40 ℃, and the stirring curds particle further shrinks the eliminating whey;
(7) granular curd of Shou Suoing is by piling up, and upset is piled up, and polymerization becomes curds mass piece and curdled milk sheet;
(8) to become sectional area be 1cm to cutting curdled milk sheet
2Slice, in slice, admix 2% salt;
(9) the curdled milk bar is packed in stainless punching block or the plastics mould, at 60～100kN/m
2Down compacting 1～8 hour of pressure;
(10) use the vacuum-packed or employing waxdip packing of nylon polyethylene composite plastic;
(11) carry out maturation at 10 ℃, maturation time is 1～10 month, and finished product is preserved under 10 ℃ of temperature.
And, the production method of described mixed lactic bacterium leavening agent is: one of them of Lactobacillus helveticus TUST-005 and lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus lactis, butterfat lactic acid bacteria, streptococcus cremoris, Lactobacillus casei, diacetyl streptococcus lactis or formed mixed bacteria more than two kinds wherein, wherein the ratio of Lactobacillus helveticus is no less than 15%, and think the inoculum concentration of raw material total amount 7%, be inoculated in skimmed milk or skimmed milk part reconstituted milk of sterilization, cultivated about 10 hours at 37 ℃, promptly form the mixed lactic bacterium leavening agent after the curdled milk.
And the preparation method of described enzyme preparation is: with 2% salt solution dilution, renin dilution vigor is 12000～15000 with the mixture of rennin, papain, pepsin, trypsase, microbe-derived renin.
The present invention compared with prior art has significant advantage and beneficial effect, is in particular in:
(1) has new function.The present invention makes nutritive value and the organoleptic quality that ripe cheese product has general aged cheese.And in cheese, containing the CPP that trypsase and pepsin hydrolysis produce, CPP is the functional food additives that promotes that calcium absorbs.Lactobacillus helveticus fermentation cheese milk produces the small peptide that contains the angiotensins enzyme inhibition factor, and the angiotensins enzyme inhibition factor is one of present medical circle hypertensive essential drugs of treatment of building consensus.The aged cheese that edible Lactobacillus helveticus is made has the hypertensive effect of prevention.
(2) has new quality.The protease of Lactobacillus helveticus has stronger hydrolysis ability, can quicken cheese ripening, helps forming lubricious mouthfeel and fine and close matter structure.The protease of Lactobacillus helveticus can decompose the bitter peptides that the casein hydrolysis process produces.Thereby reduced the bitter taste in the cheese, improved the local flavor of whole cheese.
(3) applicable surface broadness.Operation of the present invention is mainly carried out in curd vat or curd-containing canisters, and various cheese all need carry out the curdled milk unit operations with fixed attention, although parameter difference to some extent, overall class this, therefore, the present invention goes for all needs ripe cheese.
The specific embodiment
Below by specific embodiment the present invention is specifically described in detail:
(is example with the double centner finished product).
This set of dispense ratio with aged cheese of CPP and peptide resisting angiotensin-convertion enzyme is:
900 kilograms of animal breasts
Salt 250 grams
3 kilograms of mixed lactic bacterium leavening agents
Compound renin 200～400 grams.
Above-mentioned animal breast is cow's milk or buffalo's milk or sheep breast or goat breast or horse breast or bactrian camel milk and whole-fat milk powder and skimmed milk powder; Or the mixture of the reconstituted milk of said milk powder and above-mentioned raw materials.Dosage for various raw mixs does not have special requirement, so present embodiment there is no need to provide concrete dosage.
Above-mentioned mixed lactic bacterium leavening agent be Lactobacillus helveticus TUST-005, with one of them of lactobacillus bulgaricus, lactobacillus lactis, butterfat lactic acid bacteria, Lactobacillus casei, streptococcus lactis, streptococcus cremoris, streptococcus thermophilus, streptococcus durans, diacetyl streptococcus lactis or formed mixed bacteria more than two kinds wherein.Dosage for various raw mixs does not have special requirement, so present embodiment there is no need to provide concrete dosage.
Above-mentioned compound renin is in the rennin, bromelain, ficin, papain, mold protease, endotrypsin, bacterialprotease enzyme preparation in the trypsase in pig, ox, sheep source and pepsin, calf source, the compound renin that the enzyme preparation more than three kinds that is participated in by trypsase and pepsin is formed.Dosage for various raw mixs does not have special requirement, so present embodiment there is no need to provide concrete dosage.
This preparation method with aged cheese of CPP and peptide resisting angiotensin-convertion enzyme is:
(1) at animal Ruzhong cutting out partial fat or interpolation skimmed milk powder, with milk solids 11.2%, protein 2.9%, the cow's milk of fat 3.2% is example, need to separate the fat more than 0.625%, perhaps in this cow's milk, add 2.2% skimmed milk powder, make the raw material casein and the ratio of fat be not less than 0.9:1, become the cheese raw milk;
(2) under the pressure more than the 20Mpa, the 60 ℃ of left and right sides temperature conditions cheese raw milk is carried out homogeneous, under 75 ℃ of temperature conditions the cheese raw milk is carried out pasteurize then, sterilizing time is 15 seconds;
(3) cool off cheese raw milk to 32 ℃ rapidly, inoculate the mixed lactic bacterium leavening agent then, the production method of this mixed lactic bacterium leavening agent is: Lactobacillus helveticus TUST-005, with lactobacillus bulgaricus, lactobacillus lactis, the butterfat lactic acid bacteria, Lactobacillus casei, streptococcus lactis, streptococcus cremoris, streptococcus thermophilus, streptococcus durans, one of them of diacetyl streptococcus lactis or formed mixed bacteria more than two kinds wherein, wherein the ratio of Lactobacillus helveticus is no less than 15%, and think the inoculum concentration of raw material total amount 7%, be inoculated in skimmed milk or skimmed milk part reconstituted milk of sterilization, cultivated about 10 hours at 37 ℃, promptly form the mixed lactic bacterium leavening agent after the curdled milk.
The mixed lactic bacterium leavening agent adds 3 kilograms of mixed culture fermentation agents according to about 3% the inoculum concentration that is the raw material total amount, and 90 ° of leavening acidity are more than the T; Fermentation temperature is about 32 ℃, and fermentation time is 2 hours, and reaching about 0.2% with lactic acid content is terminal point;
(4) reach fermentation termination after, be incorporated as the compound renin of raw material total amount 0.02%, be example with 1000 kg feed material breasts, add the compound renin of 300 gram dilutions; The preparation method of this compound renin is: with 2% salt solution dilution, its enzyme activity is 12000～15000 with the mixture of rennin, papain, pepsin, trypsase, microbe-derived renin.Wherein pepsin and tryptic ratio are 10% of mixed enzyme, and the curdled milk time is 10 minutes;
(5) curdled milk is cut into the cube that the length of side is 1cm, stirs, get rid of 70% whey, then remain 130 kilograms curdled milk.
(6) inject hot whey or hot water or feed steam by chuck and heat in curd vat or curd-containing canisters, temperature is about 40 ℃, and the stirring curds particle further shrinks the eliminating whey, obtains the granular curd of nearly double centner;
(7) granular curd of Shou Suoing is by piling up, and upset is piled up, and polymerization becomes curds mass piece and curdled milk sheet;
(8) to become sectional area be 1cm to cutting curdled milk sheet
2Slice, in slice, admix 2% salt;
(9) the curdled milk bar is packed in stainless punching block or the plastics mould, at 80kN/m
2Down compacting 8 hours of pressure;
(10) use the vacuum-packed or employing waxdip packing of nylon polyethylene composite plastic;
(11) carry out maturation at 10 ℃, maturation time is 1～10 month, and finished product is preserved under 10 ℃ of temperature.
The color and luster uniformity of finished product aged cheese is creamy white or milk yellow; Its structural state: uniform and smooth; Protein content is greater than 20%, and fat content is greater than 20%, and moisture is less than 50%.
The detection method of CPP
Use direct fixing phosphorus method and measure CPP, the content of the CPP of ripe 6 months cheese products is 0.4～0.15g/g cheese.
Suppress the detection of angiotonase activity
Use angiotoninase and hippuroyl histidyl-leucyl that the rabbit lung extracts, detect according to the method for (1995) such as Nakamura, product of the present invention partly suppress hypertensin conversion enzyme activity (IC
50) below 0.5mg/mL.
Claims (2)
1. preparation method with aged cheese of CPP and peptide resisting angiotensin-convertion enzyme is characterized in that:
Its preparation method is:
(1) at animal Ruzhong cutting out partial fat or interpolation skimmed milk powder, make the raw material casein and the ratio of fat be not less than 0.9: 1, become the cheese raw milk; This animal breast is cow's milk or sheep breast or goat breast or horse breast or bactrian camel milk and whole-fat milk powder and skimmed milk powder, or the mixture of the reconstituted milk of said milk powder and above-mentioned various animal breasts;
(2) under the pressure more than the 20Mpa, 60 ℃ of temperature conditions the cheese raw milk is carried out homogeneous, under 75 ℃ of temperature conditions the cheese raw milk is carried out pasteurize then, sterilizing time is 15 seconds;
(3) cool off cheese raw milk to 32 ℃ rapidly, inoculate the mixed lactic bacterium leavening agent then, inoculum concentration is 3% of a cheese raw material total amount, and this mixed lactic bacterium leavening agent is one of them of Lactobacillus helveticus TUST-005 and lactobacillus bulgaricus, lactobacillus lactis, butterfat lactic acid bacteria, Lactobacillus casei, streptococcus cremoris, streptococcus thermophilus, streptococcus durans, diacetyl streptococcus lactis or formed mixed bacteria more than two kinds wherein; Fermentation temperature is about 32 ℃, and fermentation time is 0.5-2 hour, and reaching 0.2% with lactic acid content is terminal point;
(4) reach fermentation termination after, be incorporated as the renin of cheese raw material total amount 0.02%～0.04%, renin comprises the mixture of rennin, papain, pepsin, trypsase, microbe-derived renin, wherein pepsin and tryptic ratio are 10% of mixed enzyme, and the curdled milk time is 5-20 minute;
(5) curdled milk is cut into the cube that the length of side is 1cm, stirs, the whey discharge rate is 50～80% of a cheese raw material total amount;
(6) inject hot whey or hot water or feed steam by chuck and heat in curd vat or curd-containing canisters, temperature is 40 ℃, and the stirring curds particle further shrinks the eliminating whey;
(7) granular curd of Shou Suoing is by piling up, and upset is piled up, and polymerization becomes curds mass piece and curdled milk sheet;
(8) to become sectional area be 1cm to cutting curdled milk sheet
2Slice, in slice, admix 2% salt;
(9) the curdled milk bar is packed in stainless punching block or the plastics mould, at 60～100kN/m
2Down compacting 8 hours of pressure;
(10) use the vacuum-packed or employing waxdip packing of nylon polyethylene composite plastic;
(11) carry out maturation at 10 ℃, maturation time is 1-10 month, and finished product is preserved under 10 ℃ of temperature.
2. the preparation method with aged cheese of CPP and peptide resisting angiotensin-convertion enzyme according to claim 1, it is characterized in that: the production method of described mixed lactic bacterium leavening agent is: Lactobacillus helveticus TUST-005 and lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus lactis, the butterfat lactic acid bacteria, streptococcus cremoris, Lactobacillus casei, one of them of diacetyl streptococcus lactis or formed mixed bacteria more than two kinds wherein, wherein the ratio of Lactobacillus helveticus TUST-005 is no less than 15%, and think the inoculum concentration of cheese raw material total amount 7%, be inoculated in the skimmed milk or the skimmed milk powder reconstituted milk of sterilization, cultivated about 10 hours at 37 ℃, promptly form the mixed lactic bacterium leavening agent after the curdled milk.
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| CN101990953B (en) * | 2009-08-12 | 2013-12-11 | 云南大理东亚乳业有限公司 | Wild mushroom cheese and making process thereof |
| CN103053697B (en) * | 2012-12-24 | 2014-07-30 | 天津科技大学 | Pizza cheese and preparation method for salt-free water of pizza cheese |
| CN103349074A (en) * | 2013-07-31 | 2013-10-16 | 马健 | Contain sour milk of CPP and preparation method thereof |
| US10716314B2 (en) * | 2015-12-16 | 2020-07-21 | Godo Shusei Co., Ltd. | Yogurt product and method for manufacturing same |
| CN109548876A (en) * | 2018-12-10 | 2019-04-02 | 桐梓县德毓蜂业发展有限公司 | A kind of production method of honey acidophilus milk |
| CN109997922A (en) * | 2019-03-29 | 2019-07-12 | 石家庄君乐宝乳业有限公司 | Class Gouda cheese food of fast-ripenin and preparation method thereof |
| CN112913930A (en) * | 2021-03-22 | 2021-06-08 | 东北农业大学 | Method for promoting half-hard cheese to produce ACE inhibitory peptide and improving digestion resistance of half-hard cheese |
| CN115736025A (en) * | 2022-10-28 | 2023-03-07 | 江苏卫岗乳品研究院有限公司 | High-quality cheese based on reconstituted milk fermentation technology and preparation method thereof |
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|---|---|---|---|---|
| CN1163054A (en) * | 1995-12-05 | 1997-10-29 | 卡夫食品有限公司 | Production for noncaked particle natural cheese |
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