Preparation method and product of cheese by using monascus sp.

A technology of monascus and cheese, which is applied in the field of preparation of monascus cheese, can solve the problems of slow growth of monascus, achieve the effects of enhancing immunity, increasing nutritional value, improving texture and flavor

Active Publication Date: 2014-11-19
BRIGHT DAIRY & FOOD CO LTD
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  • 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 cheese and its products aiming at the defect that Monascus grows slowly on cheese in current research in this field.

Method used

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  • 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: fresh milk 50L, starter R-7041g, calf stomach rennet 0.5g, frozen Monascus sp. GL-1, salt 1.3kg, glucose 20g, peptone 2.5g, MgSO 4 0.25g, K 2 HPO 4 0.25g, rice flour (50% w / v) 500g.

[0043] Preparation steps:

[0044] (1) Take 50L of fresh milk and filter to remove impurities, sterilize at 72°C for 2 minutes, and then cool to 28°C to obtain processed milk. Inoculate the starter R-704 into the treated milk, the inoculum amount is 1g / 50L, culture at a constant temperature of 28°C until the pH is 6.5, add 0.5g of calf gastric rennet, and curd the milk for 30 minutes to obtain curd;

[0045] (2) Cut the curd milk obtained in step (1) into blocks, stir for 10 minutes to discharge the whey; after the whey is discharged, add 2.5% salt to the curd, and the percentage is that the salt accounts for the curd % by mass, stir evenly and put into a square mould;

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

Embodiment 2

[0050] Ingredients used in this example: 50L of fresh goat milk, 40.3g of starter R-70, 1g of microbial rennet, frozen Monascus sp. GL-1, 1kg of salt, 20g of glucose, 2.5g of peptone, MgSO 4 0.25g, K 2 HPO 4 0.25g, rice flour (70% w / v) 300g.

[0051] Preparation steps:

[0052] (1) Take 50L of fresh goat milk and filter to remove impurities, sterilize at 72°C for 5 minutes, and then cool to 35°C to obtain processed milk. Inoculate the starter R-704 into the treated milk, the inoculum amount is 0.3g / 50L, cultivate at a constant temperature of 34°C until the pH is 6.0, add 1g of microbial rennet, and curd the milk for 40 minutes to obtain curd;

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

[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, starter R-7041g, 0.7g of calf stomach rennet, frozen Monascus 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 flour (30% w / v) 1000g.

[0059] (1) Take 50L of fresh horse milk, filter to remove impurities, sterilize at 75°C for 2 minutes, and then cool to 35°C to obtain processed milk. Inoculate the starter R-704 into the treated milk, the inoculum amount is 1g / 50L, cultivate at a constant temperature of 28°C until the pH is 6.0, add 0.7g of calf gastric rennet, and curd the milk for 30 minutes to obtain curd;

[0060] (2) Cut the curd milk obtained in step (1) into pieces, stir for 10 minutes to discharge the whey; after the whey is discharged, add 3% salt to the curd, and the percentage is that the salt accounts for the curd % by mass, stir evenly and put into a square mould;

[0061] (3) After the curd is put into the mould, put a small bucket of water (about ...

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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 is one of the earliest beneficial fungi used in food processing in my country. It has a long history of application and is mainly concentrated in the fields of traditional distiller's yeast, vinegar production, and coloring. 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 lactic acid-loving, resistant to 10% alcohol, and grows well on malt juice agar medium. [0003] Monascus can produce a large amount of natural monascus pigment, which was called Danqu in ancient times. It 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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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 CO LTD
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