Fresh red rice cheese and preparation method thereof

A technology of fresh cheese and red yeast rice, applied in the field of red yeast rice fresh cheese and its preparation, can solve the problems of flavor and texture deterioration, acidity rise, etc., achieve long shelf life and avoid flavor and texture deterioration
CN103704356AActive Publication Date: 2014-04-09BRIGHT DAIRY & FOOD
8 Cites 9 Cited by

Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
BRIGHT DAIRY & FOOD
Publication Date
2014-04-09

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses fresh red rice cheese and a preparation method of the fresh red rice cheese. The preparation method comprises the following steps: (1) inoculating a monascus culture solution to sterilized raw milk at the temperature of 28-32 DEG C, and reducing the pH value to be 4.8-5.2; (2) adding 0.0002%-0.0005% of chymosin by mass percent, and fermenting until the pH value is 4.5-4.7, so as to obtain curd; (3) cutting the curd, raising the temperature to 49-54 DEG C within 120 minutes, carrying out washing by virtue of sterile water at 49-54 DEG C, and eliminating whey, so as to obtain curdled milk; and (4) washing the obtained curdled milk by virtue of the sterile water at 1-5 DEG C, draining away water, and filling the curdled milk into a container, so as to obtain the fresh red rice cheese. The fresh red rice cheese is gentle in flavor, long in guarantee period, high in nutrition value, rich in active functional components and conforms to the dietary habit of Chinese.
Need to check novelty before this filing date? Find Prior Art

Description

Technical field

[0001] The invention specifically relates to fresh red yeast cheese and a preparation method thereof. Background technique

[0002] Fresh cheese refers to cheese that has not been matured and processed. There are many kinds of well-known fresh cheeses in the world. Compared with mature and processed natural cheeses and processed cheeses, fresh cheeses have poor storage properties on the one hand, and on the other hand their flavors are not easily accepted by the Chinese.

[0003] my country has abundant microbial resources. Many traditional foods are microbial fermented foods. These microbial fermented foods are deeply loved by the Chinese in terms of flavor and taste. The use of starter strains widely used in traditional Chinese food to research and develop fresh cheese suitable for Chinese taste has become one of the hot spots in the development and research of fresh cheese.

[0004] Monascus (also known as red yeast rice) has a long history of application in my c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More