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Preparation method of monascus soft cheese

A technology of soft cheese and manufacturing method, applied in cheese substitutes, dairy products, applications, etc., to achieve the effect of reducing the irritating flavor and highlighting the milk flavor

Inactive Publication Date: 2013-09-18
徐州市凯舜乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN101518285B discloses a production method of cheese, which mainly involves adding a certain amount of red yeast rice fermented liquid as rennet to curd the milk after pasteurization and acidification of the raw milk, and then ripening it according to the conventional method. The ripening time is about 5-6 months, but this patented manufacturing method does not use Monascus as starter to make surface-ripened soft cheese

Method used

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  • Preparation method of monascus soft cheese
  • Preparation method of monascus soft cheese
  • Preparation method of monascus soft cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Standardization: standardize the qualified raw milk so that the ratio of protein and fat is 0.8 (w / w).

[0027] Sterilization: Pasteurize the standardized raw milk. The sterilization condition is 72°C for 15s, cooled to 32°C, and kept warm.

[0028] Lactic acid bacteria fermentation: add lactic acid bacteria starter, the dosage is 100U / 1000L, carry out acidification fermentation.

[0029] Rennet curd milk: When the pH value of the fermentation broth drops to 6.5, add rennet 2% (w / v), stir and let it stand for 40 minutes to curd the milk.

[0030] Drain the whey: cut the curd into 1cm 3 Small pieces, stirred slowly for 15 minutes, discharged 30% whey, when the pH value dropped to 5.4, the whey was discharged.

[0031] Mold forming: Add 2% (w / v) salt, put into the mold, turn over every 1h, repeat 5 times, then stand at 18°C ​​for 12h.

[0032] Inoculation with film: Take the curd block out of the mold, cut it into cheese blocks with a thickness of 2cm, and let it stand...

Embodiment 2

[0036] Standardization: standardize the qualified raw milk so that the weight ratio of protein and fat is 0.85.

[0037] Sterilization: Pasteurize the standardized raw milk. The sterilization condition is 72°C for 15s, cooled to 32°C, and kept warm.

[0038] Lactic acid bacteria fermentation: add lactic acid bacteria starter, the dosage is 140U / 1000L, carry out acidification fermentation.

[0039] Rennet curd milk: When the pH value of the fermentation broth drops to 6.5, add rennet 2% (w / v), stir and let it stand for 40 minutes to curd the milk.

[0040] Drain the whey: cut the curd into 1cm 3 The small pieces are slowly stirred for 60 minutes to discharge 30% whey, and when the pH value drops to 5.6, the whey is completely discharged.

[0041] Mold forming: add 2.5% salt, put into the mold, turn over every 1h, repeat 5 times, and then stand at 18°C ​​for 12h.

[0042] Inoculation with film: Take the curd block out of the mould, cut it into cheese blocks with a thickness o...

Embodiment 3

[0046] Standardization: standardize the qualified raw milk so that the ratio of protein to fat is 0.9 (w / w).

[0047] Sterilization: Pasteurize the standardized raw milk. The sterilization condition is 72°C for 15s, cooled to 36°C, and kept warm.

[0048]Lactic acid bacteria fermentation: add lactic acid bacteria starter, the dosage is 200U / 1000L for acidification fermentation, and the pH drops to 6.5 as the end point of pre-acidification.

[0049] Curd with rennet: Add 2% rennet (w / v), stir and let it stand for 40 minutes to curd.

[0050] Drain the whey: cut the curd into 1cm 3 Small pieces, stirred slowly for 100min. Discharge 30% whey, when the pH value drops to 5.8, the whey is discharged.

[0051] Mold forming: add 3.0% salt, put into the mold, turn over every 1h, repeat 5 times, and then stand at 18°C ​​for 12h.

[0052] Inoculation with film: Take the curd block out of the mold, cut it into cheese blocks with a thickness of 5cm, and let it stand for 10 minutes. Us...

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Abstract

The invention discloses a preparation method of monascus soft cheese, belonging to the field of dairy processing. The preparation method comprises the following steps of: standardizing and pasteurizing lactogenesis, adding a leavening agent, discharging whey, filling into a module to prepare a curd block, cutting into pieces, carrying out biofilm culturing by pre-acidified starch-monascus purpureus serous fluid, and maturing. The biofilm culturing treatment is carried out on the curd block, so that the good growth of the monascus purpureus can be promoted, the anti-pollution capacity can be enhanced, and the maturing speed of the cheese can be enhanced. According to the preparation method, the monascus purpureus is taken as a second-level leavening agent to prepare the novel mould surface-matured cheese, the cheese has much more nutritional ingredients and a peculiar flavor compared with conventional cheese, and is flexible and full of milk fragrance, the pungent odor, such as piquancy, of the conventional mould matured cheese can be reduced, and the cheese provided by the invention is uniform in texture and proper in hardness.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a method for manufacturing red koji soft cheese. Background technique [0002] Casein, known as "milk gold", is the concentrated essence of various nutrients in milk. In addition to being rich in protein and fat, cheese also contains functional ingredients such as multivitamins and bioactive peptides. Cheese is rich in proteins and peptides and other components, which are easily absorbed by the human body. The absorption rate is as high as 96%-98%, and the utilization rate of essential amino acids reaches 89.1%. During the cheese production process, most of the lactose is excreted with the whey, and the remaining part is gradually consumed in the subsequent maturation and fermentation process, so the cheese is suitable for people with lactose intolerance and diabetes. About 40% of the world's raw milk is used for cheese production, and European and American c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
Inventor 艾连中夏永军徐斐侯建平
Owner 徐州市凯舜乳业有限公司
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