A kind of Aspergillus oryzae surface-ripened cheese and its preparation method

Abstract

The invention discloses aspergillus oryzae surface-ripened cheese and a preparation method thereof. The invention discloses the preparation method of the aspergillus oryzae surface-ripened cheese, which comprises the following steps of: (1) inoculating a lactic acid bacterium fermentation agent to sterilized raw milk, fermenting till a pH (Potential of Hydrogen) value is 6.3-6.5, (2) adding chymosin, obtaining curd after curding, (3) cutting the curd to form curd pieces, (4) after removing whey from the curd pieces, putting the curd pieces into a mold for forming, curing after demolding, (5) inoculating aspergillus oryzae spore powder, and (6) ripening: ripening for 1-7 days at 20-30 DEG C, ripening for 7-15 days at 15-20 DEG C, and continuing ripening for 10-20 days at 8-12 DEG C, wherein the relative humidity of a ripening environment is 85-95%. The aspergillus oryzae surface-ripened cheese prepared by the preparation method is high in nutritive value, and the preparation method is simple and convenient and short in production cycle and facilitates popularization and application.

Description

technical field

[0001] The invention relates to aspergillus oryzae surface-ripened 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; therefore, 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 o...