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Preparation method of Monascus cheese

A technology for Monascus and cheese, which is applied in the field of preparation of Monascus cheese, can solve the problems of dependence on imports, the spicy flavor of imported cheese is difficult to be accepted by Chinese consumers, etc., and achieves the improvement of growth rate, the convenience of industrial production and promotion, and the improvement of taste. good effect

Active Publication Date: 2015-07-22
BRIGHT DAIRY & FOOD
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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 overcome the technical problem that the cheese in the existing Chinese market mainly relies on imports, and the pungent flavor of imported cheese is difficult to be accepted by Chinese consumers, and to provide a preparation method of Monascus cheese

Method used

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  • Preparation method of Monascus cheese
  • Preparation method of Monascus cheese
  • Preparation method of Monascus cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Standardize the qualified raw milk, and adjust the fat content to 3.3%;

[0046] (2) Pasteurization, the sterilization conditions are kept at 72°C for 15s, and then cooled to 32°C;

[0047] (3) Add lactic acid bacteria starter (Flora Danica of Co. Hansen Company) according to 10U / 100L, and add Monascus culture solution at the same time, so that the concentration of Monascus in it is 10 7 cfu / L, fermented at 32°C / 60min until pH dropped to 6.4;

[0048] (4) Add red yeast rice flour (Jianliang from Shanghai Jiajie Natural Food Color Co., Ltd.) at 0.01% (w / v) TM Red yeast rice flour), stir well;

[0049] (5) Add rennet (Ke Hansen Company) at 1g / 100L, stir for 10min and then let stand. After 30min, curd is formed, and the curd is cut into 2cm 3 small pieces, then slowly stir for 30min;

[0050] (6) Drain 30% of the whey in the container, then let stand at room temperature until the pH value drops to 5.4, drain the whey, add 2% salt, mix well, pour it into a mold at 1...

Embodiment 2

[0055] (1) Standardize the qualified raw goat milk to adjust the fat content to 3.1%;

[0056] (2) Pasteurization, the sterilization conditions are 68°C / 30s, cooled to 28°C

[0057] (3) Add lactic acid bacteria starter (MA14 of Danisco) at 150U / 1000L, and add Monascus culture solution at the same time, so that the concentration of Monascus is 10 8 cfu / L, carry out acidification fermentation, the fermentation condition is 28℃ / 110min, and the acidification end point is when the pH drops to 6.3;

[0058] (4) Add Jinliang from Shanghai Jiajie Natural Food Color Co., Ltd. at 0.08% (w / v) TM Red yeast rice noodles (Jianliang of Shanghai Jiajie Natural Food Color Co., Ltd. TM Red yeast rice flour), stir well;

[0059] (5) Add rennet (Danisco) according to 3g / 100L, stir for 5 minutes and then let stand. After 25 minutes of curdling, cut the curd into 1.8cm 3 small pieces, stirring slowly for 15min;

[0060] (6) Discharge 40% whey, when the pH value drops to 5.6, drain the whey, ad...

Embodiment 3

[0065] (1) Standardize the qualified raw horse milk to adjust the fat content to 3.5%;

[0066] (2) Pasteurization, the sterilization conditions are 70°C / 25s, and cooled to 30°C;

[0067] (3) Add 200U / 1000L of lactic acid bacteria starter (Flora Danica of Co. Hansen Company), and at the same time add Monascus culture solution, so that the concentration of Monascus in it is 5×10 7 cfu / L, carry out acidification fermentation, take the pH drop to 6.2 as the end point of pre-acidification; ferment at 30℃ / 90min until the pH drop to 6.3;

[0068] (4) Add red yeast rice flour (Jianliang from Shanghai Jiajie Natural Food Color Co., Ltd.) at 0.15% (w / v) TM Red yeast rice flour), stir well;

[0069] (5) Add rennet at 2g / 100L, stir for 8 minutes and then let stand. After 28 minutes of curdling, cut the curd into 2.2cm 3 small pieces, stir slowly for 25min;

[0070] (6) Discharge 50% whey, when the pH value of the whey drops to 5.8, drain the whey, add 3.0% salt, put it into the mold ...

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Abstract

The invention provides a preparation method of Monascus cheese, which comprises the following steps: (1) standardizing raw milk; (2) pasteurizing, cooling to 28-32 DEG C, adding a lactobacillus ferment and a Monascus culture solution, and fermenting until the pH value is 6.2-6.4; (3) adding red yeast rice powder; (4) adding rennin, stirring for 5-10 minutes, and standing for 25-30 minutes; (5) cutting the curd, and stirring for 15-30 minutes; (6) discharging 30-50% of milk serum, standing until the pH value reaches 5.4-5.8, discharging all the milk serum, adding table salt, and forming in a mold while overturning regularly; and (7) taking out the curd block and aging. By using the Monascus as the secondary fermenting agent and adding the red yeast rice powder as the nutrient medium of the Monascus, the invention develops a functional cheese with Chinese features; and the cheese has specific red or purple at the inside and outside, has the advantages of soft and delicate texture and favorable mouthfeel, and is suitable for eating habits of Chinese consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and particularly relates to a preparation method of Monascus cheese. Background technique [0002] Cheese, also known as "milk gold", concentrates most of the refined ingredients in milk, and has very high nutritional value. It is a typical high-nutrition and healthy food. Cheese excretes a large amount of whey during the production process so that the lactose content is low, and it is suitable for a wide range of people, especially for those with lactose intolerance and diabetes. At the same time, the rich proteins and peptides in cheese are hydrolyzed into various amino acids that are easily absorbed by the human body by various proteases and peptide enzymes. Every year, about 40% of the world's raw milk is used for cheese production. The famous cheese producing areas include France, the Netherlands, Italy, Greece, etc. The annual per capita consumption of cheese in these regions exceed...

Claims

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Application Information

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IPC IPC(8): A23C19/08A23C19/032
Inventor 于华宁侯建平杭锋郭本恒吴正钧王钦博
Owner BRIGHT DAIRY & FOOD