Cheese similar to blue cheese and preparation method thereof
A kind of technology of blue cheese and types, applied in cheese substitutes, dairy products, applications, etc., can solve the problem that the flavor of imported cheese does not conform to the eating habits of Chinese consumers, and achieve the simple and easy preparation method, short maturation cycle, and convenient Promoted app performance
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Embodiment 1
[0034] (1) After sterilizing 100L of fresh milk at 72°C for 15s, cool it down to 30°C, inoculate 2g of R-704 starter and 0.5% Aspergillus oryzae culture solution, and ferment at 30°C for 100min until the pH value is 6.5;
[0035] (2) Add 1.2g of calf stomach rennet, and curd the milk for 50 minutes to obtain curd;
[0036] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;
[0037](4) Molding after draining the whey, pickling in 15% sodium chloride aqueous solution for 10 hours after demoulding, so that the content of sodium chloride in the curd is 0.3%; puncture, mature; Mature for 3 days at a temperature of 25°C; mature for 6 days at a temperature of 20°C; continue to mature for 15 days at a temperature of 10°C; the relative humidity of the environment during the entire ripening period is 90%.
[0038] The quasi-blue cheese obtained by the above method has marble-like stripes, delicate taste and mild flavor.
Embodiment 2
[0040] (1) After sterilizing 100L of fresh milk at 72°C for 15s, cool it down to 30°C, inoculate 2g of R-704 starter and 0.3% Aspergillus oryzae culture solution, and ferment at 30°C for 60min until the pH value is 6.4;
[0041] (2) Add 2.0g of microbial rennet to curd the milk for 50 minutes to obtain curd;
[0042] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;
[0043] (4) Put the curd block into the mold after draining the whey, and pickle it with an aqueous solution of sodium chloride with a mass concentration of 18% for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 2%; , matured; matured for 1 day at a temperature of 30°C; matured for 3 days at a temperature of 20°C; continued to mature for 15 days at a temperature of 12°C; the relative humidity of the environment during the entire ripening period was 90% .
[0044] The quasi-blue cheese obtained by the above method has mar...
Embodiment 3
[0046] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 30°C, inoculate 2g of R-704 starter and 1.0% Aspergillus oryzae culture solution, and ferment at 30°C for 30min until the pH value is 6.3;
[0047] (2) Add 1.2g of calf stomach rennet, and curd the milk for 60 minutes to obtain curd;
[0048] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;
[0049] (4) Put the curd block into the mold after draining the whey, and pickle it with 20% salt water for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 3%; puncture, mature ; then ripen for 5 days at a temperature of 20°C; mature for 3 days at a temperature of 15°C; continue to mature for 20 days at a temperature of 8°C; the relative humidity of the environment during the entire ripening period is 85%.
[0050] The quasi-blue cheese obtained by the above method has marble-like stripes, delicate taste and mild flavor.
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