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Monascus cheese

A technology of monascus and cheese, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of dependence on imports and the difficulty of accepting the spicy flavor of imported cheeses by Chinese consumers, so as to reduce the spicyness and facilitate industrial production and promotion , good taste effect

Active Publication Date: 2014-04-09
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 this invention is to overcome the technical problem that the cheese in the existing Chinese market mainly relies on imports, and the spicy flavor of imported cheese is difficult to be accepted by Chinese consumers, and to provide a kind of Monascus cheese

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Standardize the qualified raw milk and adjust the fat content to 3.3%;

[0049] (2) Pasteurization, the sterilization condition is 72°C for 15s, then cooled to 32°C;

[0050] (3) Add lactic acid bacteria starter (Flora Danica from Co. Hansen Company) at 10U / 100L, and add Monascus culture solution at the same time, so that the concentration of Monascus is 10 7 cfu / L, ferment at 32°C / 60min until the pH drops to 6.4;

[0051] (4) Add red yeast rice flour (Jinliang from Shanghai Jiajie Natural Food Color Co., Ltd.) at 0.01% (w / v) TM red yeast rice flour), stir well;

[0052] (5) Add rennet (Co. Hansen Company) at 1g / 100L, stir for 10 minutes and let it stand for 30 minutes to form curd, cut the curd into 2cm 3 small pieces, then slowly stirred for 30min;

[0053] (6) Drain 30% of the whey in the container, then let it stand at room temperature until the pH value drops to 5.4, drain the whey, add 2% salt, mix well, pour into the mold at 18°C, Turn over once 1h, 5h, ...

Embodiment 2

[0058] (1) Standardize the qualified raw goat milk to adjust the fat content to 3.1%;

[0059] (2) Pasteurization, the sterilization condition is 68°C / 30s, cooled to 28°C

[0060] (3) Add lactic acid bacteria starter (MA14 from 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°C / 110min, and the acidification end point is when the pH drops to 6.3;

[0061] (4) Add Jinliang from Shanghai Jiajie Natural Food Color Co., Ltd. at 0.08% (w / v) TM Red Yeast Rice Flour (Jinliang from Shanghai Jiajie Natural Food Color Co., Ltd. TM red yeast rice flour), stir well;

[0062] (5) Add rennet (Danisco) at 3g / 100L, stir for 5 minutes and let it stand, after 25 minutes of curdling, cut the curd into 1.8cm 3 small pieces, stirred slowly for 15 minutes;

[0063] (6) Drain 40% whey, when the pH value drops to 5.6, drain the whey, add 1% salt, p...

Embodiment 3

[0068] (1) Standardize the qualified raw horse milk to adjust the fat content to 3.5%;

[0069] (2) Pasteurization, the sterilization condition is 70°C / 25s, cooled to 30°C;

[0070] (3) Add lactic acid bacteria starter (Flora Danica from Co. Hansen Company) at 200U / 1000L, and add Monascus culture solution at the same time, so that the concentration of Monascus is 5×10 7 cfu / L, carry out acidification fermentation, with the pH dropping to 6.2 as the end point of pre-acidification; ferment at 30°C / 90min until the pH drops to 6.3;

[0071] (4) Add red yeast rice flour (Jinliang from Shanghai Jiajie Natural Food Color Co., Ltd.) at 0.15% (w / v) TM red yeast rice flour), stir well;

[0072] (5) Add rennet at 2g / 100L, stir for 8 minutes and let it stand, after 28 minutes of curdling, cut the curd into 2.2cm 3 small pieces, stirred slowly for 25min;

[0073] (6) Drain 50% of the whey. When the pH value of the whey drops to 5.8, drain the whey, add 3.0% salt, put it into the mold a...

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Abstract

The invention provides a Monascus cheese. Every kg of Monascus cheese contains 160-250g of protein, 240-310g of fat, 7-25g of sodium chloride, 1400-1800mg of Ca<2+>, 0-1.7g of lactose, 10-300U of monascin pigment, 1-3g of Monascus and 2.5-17.5mg of Monacolin K. 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 in particular relates to a 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 suitable for lactose intolerance and diabetic patients. At the same time, the rich proteins and polypeptides in cheese are hydrolyzed by various proteases and polypeptide enzymes into various amino acids that are easy for the human body to absorb. About 40% of the world's raw milk is used for cheese production every year. The famous cheese producing areas include France, the Netherlands, Italy, Greece, etc. The annual per capita consumption of cheese in these areas exceeds 15kg, ...

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宋馨
Owner BRIGHT DAIRY & FOOD
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