Preparation method and product of cheese by using monascus sp.

A technology for Monascus and cheese, which is applied in the field of preparation of Monascus cheese, can solve problems such as slow growth of Monascus, and achieve the effects of enhancing immunity, increasing nutritional value, and anti-fatigue immunity.

Active Publication Date: 2013-12-11
BRIGHT DAIRY & FOOD
View PDF6 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a preparation method of Monascus c

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method and product of cheese by using monascus sp.

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Ingredients used in this example: 50L of fresh milk, 1g of starter R-704, 0.5g of calf gastric rennet, GL-1 of frozen Monacus sp., 1.3kg of salt, 20g of glucose, 2.5g of peptone, MgSO 4 0.25g, K 2 HPO 4 0.25g, rice cereal (50%w / v) 500g.

[0043] Preparation steps:

[0044] (1) 50L of fresh milk was filtered to remove impurities, sterilized at 72°C for 2 minutes, and then cooled to 28°C to obtain processed milk. Inoculating starter R-704 into the treated milk, the inoculation amount is 1g / 50L, and culturing at a constant temperature of 28°C to a pH of 6.5, adding 0.5g calf gastric rennet, and curdling the milk for 30min to obtain curd;

[0045] (2) Cut the curd obtained in step (1) into blocks, and stir for 10 minutes to drain the whey; after the whey is drained, add 2.5% salt to the curd, and the percentage is the percentage of the salt in the curd. % by mass, stir evenly and put it into a square mold;

[0046] (3) After the curd is put into the mold, put a small ...

Embodiment 2

[0050] Ingredients used in this example: 50L of fresh goat milk, 0.3g of starter R-704, 1g of microbial rennet, frozen Monacus sp. GL-1, 1kg of salt, 20g of glucose, 2.5g of peptone, MgSO 4 0.25g, K 2 HPO 4 0.25g, rice cereal (70%w / v) 300g.

[0051] Preparation steps:

[0052] (1) 50L of fresh goat milk was filtered to remove impurities, sterilized at 72°C for 5 minutes, and then cooled to 35°C to obtain processed milk. Inoculating starter R-704 into the treated milk, the inoculation amount is 0.3g / 50L, and culturing at a constant temperature of 34°C until the pH is 6.0, adding 1g of microbial rennet, and curdling the milk for 40min to obtain curd;

[0053] (2) Cut the curd obtained in step (1) into blocks, and stir for 10 minutes to drain the whey; after the whey is drained, add 1% salt to the curd, and the percentage is that the salt accounts for the curd. % by mass, stir evenly and put it into a square mold;

[0054] (3) After the curd is put into the mold, put a small...

Embodiment 3

[0058] Ingredients used in this example: 50L of fresh horse milk, 1g of starter R-704, 0.7g of calf gastric rennet, frozen Monacus sp. GL-1, 1.5kg of salt, 20g of glucose, 2.5g of peptone , MgSO 4 0.25g, K 2 HPO 4 0.25g, rice cereal (30%w / v) 1000g.

[0059] (1) Filter 50L of fresh horse milk to remove impurities, sterilize at 75°C for 2 minutes, and then cool to 35°C to obtain processed milk. Inoculating starter R-704 into the treated milk, the inoculation amount is 1g / 50L, and culturing at a constant temperature of 28°C to a pH of 6.0, adding 0.7g calf gastric rennet, and curdling the milk for 30min to obtain curd;

[0060] (2) Cut the curd obtained in step (1) into blocks, stir for 10 minutes to drain the whey; after the whey is drained, add 3% salt to the curd, and the percentage is that the salt accounts for the curd. % by mass, stir evenly and put it into a square mold;

[0061] (3) After the curd is put into the mold, put a small bucket of water (about 1.0 kg) on ​​...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to view more

Abstract

The invention discloses a preparation method and a product of cheese by using monascus sp. The method comprises the steps of firstly, performing sterilization to raw milk, cooling the raw milk, so as to obtain treated milk, inoculating lactic acid bacteria starter to the milk to ferment the milk till pH is 6.0 to 6.5, and then adding chymosin to perform clabbering for 30 to 40min, so as to obtain curdled milk, secondly, cutting the curdled milk obtained in the first step into blocks, stirring the curdled milk to remove whey, then adding salt, uniformly stirring the curdled milk, and then putting the curdled milk into a die, thirdly, pressing or not pressing the curdled milk after the milk is put into the die, overturning the curdled milk for 5 to 10 times in the frequency of one time per 15-30 minutes, and standing the curdled milk, so as to further remove the whey, and fourthly, cutting the curdled milk into curdled milk blocks, spraying or coating a mixture of monascus sp. fermenting liquor and acidified rice paste on surfaces of the curdled milk blocks, putting the curdled milk blocks into a container, and curing the curdled milk blocks, so as to obtain the cheese by using monascus sp. The cheese by using monascus sp. belongs to natural mould cured cheese, and the method effectively improves the texture and the flavour of cheese through monascus purpureus, increases the nutritive value of cheese, is convenient and simple, and is convenient for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of Monascus cheese and a product thereof. Background technique [0002] Monascus (Moascus) is one of the earliest beneficial fungi used in food processing in my country. The growth temperature of Monascus is 26-42°C, the optimum growth temperature is 32-35°C, and the optimum pH is 3.5-5. It is especially fond of lactic acid, resistant to 10% alcohol, and grows well on wort agar medium. [0003] Monascus can produce a large amount of natural Monascus pigment, called Danqu in ancient times, originated in China, and is a traditional material for both medicine and food. Monascus is a red rice-like substance formed by the growth and fermentation of Monascus on steamed rice. Red yeast rice is a great invention of ancient Chinese people. Li Shizhen of the Ming Dynasty quoted the records in "Danxi Supplement" and said, "When white rice is steame...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C19/02A23C19/05A23C19/16
Inventor 焦晶凯刘振民莫蓓红郑远荣石春权凌勇飚夏永军
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap