Method for producing novel mold fermented soft cheese

A production method and lactic acid bacteria fermentation technology, applied in cheese substitutes, dairy products, applications, etc., can solve the adverse effects of cheese flavor softening, secondary pollution, etc., to facilitate large-scale industrial production, improve flavor, and simple operation Effect

Inactive Publication Date: 2008-12-24
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has a certain degree of improvement in flavor compared with traditional mold cheese production, it is easy to cause secondary pollution in the process of using Chinese seasoning, and the use of traditional mold starter still has adve...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of production method of novel mold fermented soft cheese, its steps are:

[0026] (1). After standardizing 10kg of fresh soymilk, sterilize at 65°C for 30 minutes, lower the temperature to 30°C, add 1g of lactic acid bacteria starter, and acidify for 2 hours;

[0027] (2). After diluting 1g of rennet with 1% salt water, take an appropriate amount and add it to the acidified soymilk. After the curd is formed, cut and drain the whey to obtain cheese curd;

[0028] (3). After the curd is molded for 24 hours, rub 2g of salt on the surface to further eliminate whey;

[0029] (4). The surface is sprayed with the spore suspension of the sufu-producing fungus Mucor radiata, cultured at 10°C and RH90% for 2 weeks, and after the fungus grows completely, it is packed in foil paper and matured at 4°C to obtain cheese finished product.

Embodiment 2

[0031] A kind of production method of novel mold fermented soft cheese, its steps are:

[0032] (1) After standardizing 10kg of fresh soymilk, sterilize at 65°C for 30 minutes, lower the temperature to 30°C, add 1g of lactic acid bacteria starter, and acidify for 2h;

[0033] (2) After inserting the spore suspension of fermented bean curd production bacteria species Sufu Mucorus spores into soybean milk, mix evenly, then add rennet diluted with 1% salt water, after the curd is formed, cut and drain the whey to obtain cheese curds;

[0034] (3) After the clot is molded for 24 hours, it is placed in 16% saline solution and soaked for 1-2 hours;

[0035] (4) Place the obtained curd in a 10°C, RH90% ripening room and cultivate it for 2 weeks. After the mold grows completely, pack it with cellophane and continue maturation at 4°C to obtain the finished cheese.

Embodiment 3

[0037] A kind of production method of novel mold fermented soft cheese, its steps are:

[0038] (1) After standardizing 10kg of fresh soymilk, sterilize at 65°C for 30 minutes, lower the temperature to 30°C, add 1g of lactic acid bacteria starter, and acidify for 2h;

[0039] (2) After diluting 1 g of rennet with 1% saline, take an appropriate amount and add it to the acidified soymilk. After the curd is formed, cut it and drain the whey to obtain cheese curd;

[0040] (3) After the curd is molded for 24 hours, rub 2 g of salt on the surface to further remove whey;

[0041] (4) After spraying the mixed spore suspension of three kinds of fermented bean curd bacteria on the surface, cultivate it at 10°C and RH90% for 2 weeks. After the mold grows completely, pack it with compound tinfoil paper and continue to mature at 4°C to obtain the finished cheese.

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Abstract

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.

Description

technical field [0001] The invention relates to the preparation of cheese in the field of food, more specifically a production method of a novel mold fermented soft cheese prepared by inoculating fresh soymilk as a raw material. Background technique [0002] Cheese, also known as cheese, according to the internationally accepted definition of cheese formulated by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO): Cheese is made of cow's milk, cream, partly skimmed milk, buttermilk or a mixture of these products. Fresh or fermented mature dairy products made from milk and whey separation. Cheese has a long production history and is an ancient dairy product. It is called the "King of Dairy Products" and is the product with the highest added value in the dairy industry. [0003] Cheese with a moisture content of 43%-54% is called soft cheese. In soft cheese, surface mold mature cheese plays an important role, and its main...

Claims

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Application Information

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IPC IPC(8): A23C19/068
Inventor 汪建明郭林海臧瑞波王媛媛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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