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Monascus cheese and preparation method thereof

A technology of monascus and cheese, which is applied in the field of monascus cheese and its preparation, can solve the problems that the spicy flavor is difficult to be accepted by Chinese consumers, the ripening cycle is long, and the protein hydrolysis speed is slow, so as to reduce the spicy and other irritating flavor and soften the flavor , easy to promote the effect

Active Publication Date: 2015-03-04
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the technical problems that the internal protein hydrolysis rate of the existing Monascus cheese is relatively slow during the maturation period, the maturation period is long, and the pungent flavor is difficult to be accepted by Chinese consumers, and a red yeast cheese is provided. Aspergillus cheese and its preparation method

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Standardize the raw milk that has passed the inspection to adjust the fat content to 3.3%;

[0049] (2) Pasteurization, the sterilization condition is 72℃ / 15s, cooling to 32℃;

[0050] (3) Add Flora Danica starter, perform fermentation acidification at 10U / 100L, and add Monascus spore liquid 10 7 cfu / L, with the pH value dropping to 6.4 as the end point of fermentation acidification;

[0051] (4) Add rennet, stir for 10 minutes and then stand still, cut the curd into 2cm after 30 minutes of curd 3 Small pieces, slowly stirring for 15min;

[0052] (5) Discharge 30% whey. When the pH value drops to 5.4, drain the whey, add 2% salt, put it into the mold, turn over at 1h, 5h, 19h, and then stand at 18℃ for 12h;

[0053] (6) Take out the curd block from the mold and let it stand for 10 minutes;

[0054] (7) Turn the cheese daily and mature in stages. The pre-mature temperature is 22°C, relative humidity is 95%, and the maturation time is 1 week; the mid-maturation temperature is 18...

Embodiment 2

[0057] (1) Standardize the raw milk that has passed the inspection to adjust the fat content to 3.3%;

[0058] (2) Pasteurization, sterilization conditions are 68℃ / 30s, cooling to 28℃;

[0059] (3) Add MA14 starter, carry out fermentation acidification according to 140U / 1000L, and add Monascus spore liquid 10 8 cfu / L, the end point of fermentation acidification is when the pH drops to 6.3;

[0060] (4) Add rennet, stir for 5 minutes and then stand still, cut the curd into 1.8cm after curdling for 25 minutes 3 , Slowly stir for 30min;

[0061] (5) Discharge 30% whey, when the pH value drops to 5.6, drain the whey, add 2.5% salt, put it into the mold, turn over at 0.5h, 6h, 22h, and then stand at 18℃ for 12h ;

[0062] (6) Take out the curd block from the mold and let it stand for 10 minutes;

[0063] (7) The cheese is turned over daily and matured in stages. The pre-mature temperature is 18℃, relative humidity is 85%, and the maturation time is 2 weeks; the mid-maturation temperature is ...

Embodiment 3

[0066] (1) Standardize raw milk that has passed the inspection to adjust the fat content to 3.5%;

[0067] (2) Pasteurization, the sterilization condition is 72℃ / 15s, cooling to 30℃;

[0068] (3) Add MA14 starter, carry out fermentation and acidification according to 200U / 1000L, and add 5×10 Monascus spore liquid 7 cfu / L, the end point of fermentation acidification is when the pH drops to 6.2;

[0069] (4) Add rennet, stir for 5 minutes and then stand still, cut the curd into 2.2cm after curdling the milk for 25 minutes 3 Small pieces, slowly stirring for 25min;

[0070] (5) Discharge 30% whey. When the pH value drops to 5.4, drain the whey, add 3.0% salt, put it into the mold, turn it over at 0.5h, 5h, 20h, and then stand at 18℃ for 10h ;

[0071] (6) Take out the curd block from the mold and let it stand for 30 minutes;

[0072] (7) Turn the cheese daily and mature in stages. The pre-mature temperature is 20℃, relative humidity is 90%, and the ripening time is 11 days; the middle ripe...

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Abstract

The invention discloses monascus cheese and a preparation method thereof. The preparation method of the monascus cheese comprises the following steps: (1) inoculating lactic acid bacteria starter and monascus into sterilized raw milk at 28-32 DEG C, and pre-acidifying till the pH value is 6.2-6.4; (2) adding chymosin, stirring for 5-10 minutes, and curding for 25-30 minutes to obtain curd; (3) cutting the obtained curd, and stirring for 15-30 minutes to obtain curd pieces; (4) discharging the whey from the obtained curd pieces till the pH value is 5.4-5.8, mixing with salt, shaping by using a mold, turning over regularly so as to curing the monascus cheese. The monascus cheese prepared by using the preparation method disclosed by the invention is applicable to customers in China, is gentle in favor, outstanding in milk taste, and is easily accepted by customers in China as the spicy and irritating favor of the mold aged cheese is reduced, and industrial production can be easily achieved.

Description

Technical field [0001] The invention relates to a monascus cheese and a preparation method thereof. Background technique [0002] Casein is known as "milk gold". It concentrates most of the essence of milk and has very high nutritional value. It is a typical high-nutrition and healthy food. It also discharges a large amount of whey to make the lactose content low. Therefore, it is not easy to eat cheese There is lactose intolerance. The abundant proteins and peptides in cheese are hydrolyzed by various proteases and peptide enzymes into a variety of amino acids that are easily absorbed by the human body. Therefore, cheese is suitable for different people, especially for people with lactose intolerance and diabetes patients. Approximately 40% of the world’s raw milk is used for cheese production every year. Famous cheese producing areas include France, the Netherlands, Italy, Greece, etc. The annual per capita consumption of cheese in these areas exceeds 15 kg, while the annual p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/064A23C19/032
Inventor 于华宁侯建平杭锋郭本恒吴正钧王钦博
Owner BRIGHT DAIRY & FOOD CO LTD
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