Preparation method of monascus sp. cheese and product thereof

A technology of monascus and cheese, which is applied in the field of preparation of monascus cheese, can solve problems such as the application and research of monascus that have not been reported, and achieve the effects of improving health care, enhancing immunity, and accelerating maturation

Active Publication Date: 2013-12-18
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, so far, there are almost no reports on the

Method used

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  • Preparation method of monascus sp. cheese and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Ingredients used in this example: fresh milk 50L, starter R-704 1g, calf stomach rennet 0.5g, frozen Monascus sp. GL-1, salt 1.3kg, glucose 40g, peptone 5g, MgSO 4 0.5g, K 2 HPO 4 0.5g.

[0041] Preparation steps:

[0042] (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;

[0043] (2) Cut the curd 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, the percentage is the percentage of the salt in the curd % by mass, stir evenly and put into a square mould;

[0044] (3) After the curd is put into the mold, put a small bucket of water (about 1.0 kg) on ​​the mold to press i...

Embodiment 2

[0048] Ingredients used in this example: 50L of fresh goat milk, 0.3g of starter R-704, 1g of microbial rennet, frozen Monascus sp. GL-1, 1kg of salt, 40g of glucose, 5g of peptone, MgSO 4 0.5g, K 2 HPO 4 0.5g.

[0049] Preparation steps:

[0050] (1) Take 50L 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;

[0051] (2) Cut the curd obtained in step (1) into blocks, stir for 10 minutes to drain the whey; after the whey is discharged, add 1% salt to the curd, the percentage is the percentage of the salt in the curd % by mass, stir evenly and put into a square mould;

[0052] (3) After the curd is put into the mould, put a small bucket of water (about 1.0 kg) on ​​the m...

Embodiment 3

[0056] Ingredients used in this example: 50L of fresh horse milk, 1g of starter R-704, 0.7g of calf stomach rennet, frozen Monascus sp. GL-1, 1.5kg of salt, 40g of glucose, 5g of peptone, MgSO 4 0.5g, K 2 HPO 4 0.5g.

[0057] (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;

[0058] (2) Cut the curd obtained in step (1) into blocks, stir for 10 minutes to drain the whey; after the whey is discharged, add 3% salt to the curd, the percentage is the percentage of the salt in the curd % by mass, stir evenly and put into a square mould;

[0059] (3) After the curd is put into the mold, put a small bucket of water (about 1.0 kg) on ​​the mold to press it and...

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Abstract

The invention discloses a preparation method of monascus sp. cheese and a product of the monascus sp. cheese. The preparation method comprises the following steps: (1), sterilizing raw milk and then cooling to obtain treated milk, inoculating a lactic acid bacteria starter in the treated milk, adding chymosin when fermenting until pH is 6.0-6.5, curdling for 30-40min to obtain curd; (2), cutting the curd into blocks, stirring and discharging whey, adding salt in the curd after discharging the curd, and feeding into a mould after uniformly stirring; (3), carrying out or not carrying out pressing after feeding in the mould, overturning for 5-10 times at a frequency of 15-30min/times, and standing to ensure that the whey is discharged; and (4), cutting the curd into curd blocks, uniformly spraying a monascus fermentation liquor on the surface of the curd blocks, loading in a container, and curing to obtain the monascus sp. cheese. The monascus sp. cheese disclosed by the invention belongs to natural mould aged cheese; the quality and the flavor of the cheese are effectively improved by using the monascus sp., and the nutritional value of the cheese is increased; the preparation method is simple, convenient and easy to popularize and apply.

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. Its fermentation product, Monascus, was called Danqu in ancient times. It originated in China and has a long history of application. It is a traditional material for both medicine and food. Modern studies have shown that red yeast rice contains a variety of physiologically active substances such as lovastatin, which has a significant effect on lowering serum cholesterol, and has a wide range of pharmacological effects such as lowering blood fat, lowering blood pressure, anti-fatigue, and enhancing immunity. During the growth process, Monascus can produce a large amount of natural Monascus pigment, which is widely used as a food coloring agent due to its safety and reliability. At t...

Claims

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Application Information

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IPC IPC(8): A23C19/032
Inventor 焦晶凯刘振民莫蓓红高红艳郑远荣石春权凌勇飚
Owner BRIGHT DAIRY & FOOD
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