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Preparation method for mould cheese

A cheese and mold technology, which is applied in the field of mold cheese preparation, can solve the problems of long maturation period, spicy cheese and other difficult stimulating flavors, and achieve the effect of easy flavor and increased added value

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

[0006] The technical problem to be solved by the present invention is to overcome the technical problem that the existing cheese mainly relies on imports, and the pungent flavor of imported cheese is difficult to be widely accepted by Chinese consumers, and at the same time, the cheese preparation method has a long maturation period, and provides a A method for preparing mold cheese. The mold cheese prepared by the preparation method of the present invention has soft texture and good taste, and has special flavors such as milky aroma and fermented aroma. The inside and outside of the cheese have a specific red or purple color. Soft and delicate, with a good taste, the cheese conforms to the eating habits of Chinese consumers in terms of color, aroma and taste; at the same time, the cheese has a short ripening period in the preparation method of the invention, which is convenient for industrial production and popularization

Method used

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  • Preparation method for mould cheese
  • Preparation method for mould cheese
  • Preparation method for mould cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.8;

[0069] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 32°C;

[0070] (3) Add Flora Danica starter, acidify and ferment at 10U / 100L, and add Monascus culture solution at the same time (so that the number of Monascus bacteria in the raw milk is 10 7 cfu / L), with the pH dropping to 6.4 as the end point of acidification fermentation;

[0071] (4) Add 0.01% (w / v) of red yeast rice flour and stir thoroughly;

[0072] (5) Add calf rennet, stir for 10 minutes and let stand, curd for 30 minutes and cut the curd into 2cm 3 small pieces, stirred slowly for 15 minutes;

[0073] (6) Discharge 30% whey, when the pH value drops to 5.4, the whey discharge ends, add 2% salt, put into the mold, turn over once at 1h, 5h, 19h, and then stand at 18°C ​​for 12h;

[0074] (7) Take the curd block out of the mold and let it stand for 10 minutes;

[0075] (8) Put 1000g of curd ...

Embodiment 2

[0079] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.9;

[0080] (2) Pasteurization, the sterilization condition is 68°C / 30s, cooled to 28°C;

[0081] (3) Add MA14 starter, acidify and ferment at 140U / 1000L, and add Monascus culture medium 10 8 cfu / L; when the pH drops to 6.3 as the end point of acidification fermentation;

[0082] (4) Add 0.15% (w / v) of red yeast rice flour and stir thoroughly;

[0083] (5) Add microbial rennet, stir for 5 minutes and let it stand, curd after 25 minutes and cut the curd into 1.8cm 3 small pieces, stirred slowly for 30min;

[0084] (6) Discharge 40% whey, when the pH value drops to 5.6, the whey discharge ends, add 2.5% salt, put into the mold, turn over once at 0.5h, 6h, 22h, and then stand at 18°C ​​for 12h ;

[0085] (7) Take the curd block out of the mold and let it stand for 10 minutes;

[0086] (8) Spread 2mL of Mucorales racemosus spores evenly on the surface of every 250g of curd (wherein, t...

Embodiment 3

[0090] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.85;

[0091] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 30°C

[0092] (3) Add MA14 starter, carry out acidification fermentation at 200U / 1000L, and add Monascus culture solution at the same time (making the number of Monascus bacteria in the raw milk be 5×10 7 cfu / L); when the pH drops to 6.2 as the end point of acidification fermentation;

[0093] (4) Add 0.08% (w / v) of red yeast rice flour and stir thoroughly;

[0094] (5) Add calf rennet, stir for 5 minutes and let it stand, after curdling for 25 minutes, cut the curd into 2.2cm 3 small pieces, stirred slowly for 25min;

[0095] (6) Drain 50% of the whey, when the pH value drops to 5.4, drain the whey, add 3.0% salt, put it into the mold, turn it over at 0.5h, 5h, and 20h, and then stand it at 18°C 12h;

[0096] (7) Take the curd block out of the mold and let it stand for 10 minutes;

[0097] (8) Spr...

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Abstract

The invention discloses a preparation method for mould cheese. The preparation method comprises the following steps: (1) inoculating sterilized raw milk at temperature of 28-32 DEG C by using a lactic acid bacteria starter and monascus spore liquid; acidizing and fermenting to a pH (Potential of Hydrogen) value of 6.2-6.4; (2) adding red kojic rice; (3) adding chymosin, stirring for 5-10min and curding for 25-30min, so as to obtain curd; (4) cutting the curd and stirring for 15-30min, so as to obtain a curd block; (5) draining the curd block until the pH value is 5.4-5.8, adding salt, putting to a mould and shaping, and turning over at a regular period; and (6) inoculating mucor spore liquid and maturing, so as to obtain the mould cheese. The cheese prepared by the preparation method provided by the invention has milk and fermentation scent tastes; meanwhile, the preparation method provided by the invention is convenient for industrial production and popularization.

Description

technical field [0001] The invention relates to a method for preparing mold cheese. Background technique [0002] Cheese (also known as cheese) is a fresh or mature dairy product made from raw milk, skimmed milk, buttermilk, cream, cream, milk protein powder or a mixture thereof, after coagulation. Cheese has a long history and is an important branch of dairy products. Cheese concentrates the protein and fat in raw milk by about 10 times, and it also contains sugars, organic acids, calcium, phosphorus, sodium, potassium, magnesium, trace mineral elements, iron, zinc, and fat-soluble vitamin A, carotene and water-soluble sexual vitamin B 1 , B 2 , B 6 , B 12 , Niacin, pantothenic acid, biotin and other nutrients, known as the "King of Dairy Products", is the product with the highest added value in the dairy industry. Cheese is rich in a variety of high-quality proteins, vitamins, calcium, phosphorus and other nutrients, with high nutritional value. Moreover, cheese exc...

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穆海菠宋馨王钦博
Owner BRIGHT DAIRY & FOOD
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