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Surface mold mature cheese and preparation method thereof

A technology of mold-ripened cheese and monascus, which is applied in the field of dairy products, can solve the problems of difficult flavor of imported cheese and restrict the development of cheese market, and achieve the effect of improving nutritional value and health care effect

Active Publication Date: 2015-06-17
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since cheese is still in the market introduction period in China, the flavor of imported cheese is difficult to be widely accepted by Chinese consumers, which restricts the market development of Chinese cheese

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A surface mold matured cheese and a preparation method thereof, comprising the steps of:

[0048] (1) Sterilize 100L whole milk at 72°C for 15s, cool to 30°C, inoculate 3g of Flora Danica starter, 500mL of Monascus spore liquid and 3g of Geotrichum candidum strain GEO17 freeze-dried powder, and ferment for 70-80min to feed liquid The pH value of the rennet is 6.2-6.3, and the curd is obtained by mixing the feed liquid with a 1wt% calf rennet aqueous solution containing 2g calf rennet at 30°C for 35 minutes; among them, Geotrichum candidum is in Concentration in whole milk is 2 x 10 3 cfu / mL;

[0049] Wherein, Monascus spore liquid is made by following method:

[0050] ①Pick the spores from the Monascus slant into sterile water, break them up with glass beads to get the spore suspension, put 5mL of the spore suspension into 50mL of the Monascus liquid medium, and cultivate it on a shaking table at 30°C at a speed of 180rpm 2d, to obtain the seed solution; wherein, the...

Embodiment 2

[0055] A surface mold matured cheese and a preparation method thereof, comprising the steps of:

[0056] (1) Sterilize 100L whole-fat horse milk at 68°C for 30s, cool to 28°C, inoculate with 3g of MA14 starter, 500mL of Monascus spore liquid and 50mL of 1×10 4 cfu / mL Geotrichum candidum spore liquid, ferment for 80-90min until the pH value of the feed liquid is 6.2-6.3, mix the feed liquid with 1wt% calf rennet aqueous solution containing 2g calf rennet at 28 Mix curd at ℃ for 35 minutes to obtain curd;

[0057] Wherein, Monascus spore liquid is made by following method:

[0058] ①Pick the spores from the Monascus slant into sterile water, break them up with glass beads to get the spore suspension, put 5mL of the spore suspension into 50mL of the Monascus liquid medium, and cultivate it on a shaking table at 30°C at a speed of 180rpm 2d, to obtain the seed solution; wherein, the Monascus liquid medium contains: potato powder 4g / L, glucose 20g / L;

[0059] ② 5mL seed liquid w...

Embodiment 3

[0063] A surface mold matured cheese and a preparation method thereof, comprising the steps of:

[0064] (1) 100L of reconstituted milk obtained by stirring and hydrating 12.5kg of whole milk powder and water at 4°C for 6h was sterilized at 68°C for 30s, cooled to 28°C, inoculated with 3g of MA14 starter, 500mL of Monascus spore liquid and 50mL concentration is 1×10 4 cfu / mL Geotrichum candidum spore liquid, ferment for 80-90min until the pH value of the feed liquid is 6.2-6.3, mix the feed liquid with 1wt% calf rennet aqueous solution containing 2g calf rennet at 30 Mix curd at ℃ for 35 minutes to obtain curd;

[0065] Wherein, Monascus spore liquid is made by following method:

[0066] ①Pick the spores from the Monascus slant into sterile water, break them up with glass beads to get the spore suspension, put 5mL of the spore suspension into 50mL of the Monascus liquid medium, and culture it on a shaking table at 30°C at a speed of 180rpm 2d, to obtain the seed solution; w...

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Abstract

The invention discloses surface mold mature cheese and a preparation method thereof. The method comprises the following steps: sterilizing raw milk; inoculating a lactic acid bacteria starter, monascus spore liquid and a geotrichum candidum starter culture after cooling; fermenting until the pH value of feed liquid is 6.2-6.4; mixing the feed liquid with chymosin, and curding so as to obtain curdled milk; dividing the curdled milk into curds, discharging whey, and molding in a die; turning and stewing in a sterile room; soaking in saline water and drying till the curds are mature, thus obtaining the surface mold mature cheese. According to the preparation method disclosed by the invention, monascus and geotrichum candidum are adopted to ripen the cheese; the flavor of traditional cheese is improved by the monascus, and the surface mold mature cheese conforms to the flavor habits of Chinese people; meanwhile, a new function of the cheese is supplied due to a physiological activator of the monascus produced in the cheese ripening process, and thus the nutritive value and the health-care effect of the traditional cheese are improved.

Description

technical field [0001] The invention belongs to the field of dairy products and relates to a cheese, in particular to a surface mold matured cheese and a preparation method thereof. Background technique [0002] Cheese concentrates most of the refined ingredients in milk, and has very high nutritional value. It is a typical high-nutrition and healthy food, and a large amount of whey is discharged to make the lactose content low. Eating cheese is not easy to cause lactose intolerance, and it is suitable for a wide range of people . At the same time, during the maturation process of fermented cheese, protein macromolecules are degraded into small molecules under the action of enzymes, which is more conducive to the absorption and utilization of human body. Camembert Cheese (Camembert Cheese) belongs to mold-ripened soft cheese, which is liked by western consumers because of its delicate taste, and its consumption is increasing substantially every year. However, since cheese ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/08
Inventor 于华宁侯建平杭锋郭本恒刘振民王钦博
Owner BRIGHT DAIRY & FOOD CO LTD