Aspergillus oryzae aged cheese and preparation method thereof
A technology for Aspergillus oryzae and Aspergillus oryzae spores is applied in the field of Aspergillus oryzae mature cheese and its preparation, which can solve the problem that the cheese flavor does not conform to dietary habits and the like, and achieve the effects of simple and easy preparation method, short maturation period, and easy popularization and application.
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Embodiment 1
[0033] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 30°C, inoculate 2g of R-704 starter and 0.002‰ of Aspergillus oryzae spore powder, and ferment at 30°C for 100min until the pH value is 6.5;
[0034] (2) Add 1.2g of calf stomach rennet, and curd the milk for 50 minutes to obtain curd;
[0035] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;
[0036] (4) Put the curd block into the mold after draining the whey, and pickle it with 15% sodium chloride aqueous solution for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 0.6%, mature, That is, the ripening is 5 days at 25°C; 7 days at 20°C; 15 days at 8°C; the relative humidity of the environment during the entire ripening period is 95%.
[0037] The Aspergillus oryzae mature cheese of this embodiment obtained by the above method has delicate taste and mild flavor.
Embodiment 2
[0039] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 30°C, inoculate 2g of R-704 starter and 0.004‰ of Aspergillus oryzae spore powder, and ferment at 30°C for 60min until the pH value is 6.4;
[0040](2) Add 1.2g of microbial chymosin to curd the milk for 50 minutes to obtain curd;
[0041] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;
[0042] (4) After draining the whey, put it into the mold and form it. After demoulding, marinate it with an aqueous solution of sodium chloride with a mass concentration of 18% for 12 hours, so that the content of sodium chloride in the curd is 1.0%. The above-mentioned ripening is 1 day at 25°C; 15 days at 20°C; 10 days at 8°C; the relative humidity of the environment during the entire ripening period is 85%.
[0043] The Aspergillus oryzae mature cheese of this embodiment obtained by the above method has delicate taste and mild flavor.
Embodiment 3
[0045] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 30°C, inoculate 2g of R-704 starter and 0.006‰ of Aspergillus oryzae spore powder, and ferment at 30°C for 30min until the pH value is 6.3;
[0046] (2) Add 1.2g of calf stomach rennet, and curd the milk for 50 minutes to obtain curd;
[0047] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;
[0048] (4) After draining the whey, put it into the mold and form it. After demoulding, marinate it with 20% saline solution for 10 hours, so that the content of sodium chloride in the curd is 1.5%. When it is mature, it can be: the above Maturation is 5 days at 25°C; 5 days at 20°C; 15 days at 8°C; the relative humidity of the environment during the entire ripening period is 90%.
[0049] The Aspergillus oryzae mature cheese of this embodiment obtained by the above method has delicate taste and mild flavor.
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