Monascus cheese preparation method 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, increasing nutritional value, and accelerating ripening

Active Publication Date: 2015-05-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, so far, there are almost no reports on the application and research of Monascus in cheese preparation.

Method used

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  • Monascus cheese preparation method and product thereof
  • Monascus cheese preparation method and product thereof
  • Monascus cheese preparation method and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 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 40g, peptone 5g, MgSO 4 0.5g, K 2 HPO 4 0.5g.

[0042] Preparation steps:

[0043] (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;

[0044] (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;

[0045] (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 a...

Embodiment 2

[0049] 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.

[0050] Preparation steps:

[0051] (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;

[0052] (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;

[0053] (3) After the curd is put into the mould, put a small bucket of water (about 1.0 kg) on ​​the mou...

Embodiment 3

[0057] Ingredients used in this example: 50L of fresh horse milk, 41g of starter R-70, 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.

[0058] (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;

[0059] (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;

[0060] (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 tu...

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Abstract

The present invention discloses a Monascus sp. cheese preparation method and a product thereof. The method comprises: (1) sterilizing a raw material milk, cooling to obtain a treated milk, inoculating a lactic acid bacteria fermentation agent, fermenting, adding chymosin when the pH value is 6.0-6.5, and carrying out curd for 30-40 min to obtain curd; (2) cutting the curd obtained in the step (1) into blocks, stirring to discharge whey, adding salt to the curd, uniformly stirring, and adding to a mold; (3) after adding to the mold, pressing, turning 5-10 times at a frequency of 15-30 min / per time, and standing to further discharge the whey, wherein pressing can not be performed; and (4) cutting the curd into the curd blocks, soaking the curd blocks into a Monascus sp. fermentation broth for 5-10 min, filling the obtained material into a container, and ripening to obtain the finished product. The Monascus sp. cheese belongs to the natural mould ripening cheese, wherein texture and flavor of the cheese are effectively improved and nutritional values of the cheese are increased by using the Monascus sp.. The preparation method has characteristics of simpleness, easy performing, and easy 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. 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/06A23C19/16A23C19/02C12N1/14C12R1/66
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 CO LTD
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