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.

Active Publication Date: 2014-03-19
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a kind of Aspergillus oryzae mature cheese and a preparation method thereof in order to overcome the defect that the existing cheese mainly relies on imports, and the flavor of the imported cheese does not conform to the eating habits of Chinese consumers. The cheese prepared by the preparation method has unique flavor and high nutritional value; at the same time, the preparation method of the present invention is simple and easy, the production cycle is short, and it is convenient for popularization and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses an aspergillus oryzae aged cheese and a preparation method of the aspergillus oryzae aged cheese. The preparation method of the aspergillus oryzae aged cheese, disclosed by the invention, comprises the following steps: (1), inoculating a lactic acid bacteria starter and Aspergillus Oryzae spore powder on sterilized raw material milk, fermenting until the pH value is 6.3-6.5, wherein the adding amount of the Aspergillus Oryzae spore powder is 0.0001-0.0008 percent the weight of the raw material milk; (2), adding chymosin, coagulating to obtain curd; (3), cutting the curd to obtain curd blocks; and (4), removing whey from the curd blocks, then forming in a mould, curing after demoulding, and ageing, wherein the ageing time is 1-7 days at a temperature of 20-30 DEG C, the ageing time is 7-15 days at a temperature of 15-20 DEG C, and the ageing time is 10-20 days at a temperature of 8-12 DEG C continuously, and the relative humidity of an environment of the ageing is 85-95 percent. The cheese prepared by adopting the preparation method disclosed by the invention is high in nutritive values; and the preparation method is simple, convenient and easy to operate, short in production period and convenient to popularize and apply.

Description

technical field [0001] The invention relates to aspergillus oryzae mature cheese and a preparation method thereof. Background technique [0002] Cheese is an ancient and traditional food. Since the research on cheese in my country started relatively late, and also lacks the key technology of cheese production with independent intellectual property rights, the output of natural cheese in my country is very low, and most cheese products rely on foreign imports. But the local flavor and mouthfeel of imported natural cheese are more suitable for the eating habits of foreigners, and its local flavor and mouthfeel are not liked by Chinese people. [0003] my country has abundant microbial resources, and many microorganisms have been used in traditional food in my country for thousands of years. These microbial fermented foods are deeply loved by Chinese people in terms of flavor and mouthfeel. Using the microbial resources widely used in traditional food in our country to resear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/00
CPCA23C19/032A23C19/0326
Inventor 侯建平郭本恒刘振民于华宁杭锋宋馨穆海菠王钦博朱军伟
Owner BRIGHT DAIRY & FOOD CO LTD
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