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Preparation method of mold cheese

A cheese and mold technology, which is applied in the field of mold cheese preparation, can solve the problems of long maturation period, pungent and other irritating flavors, etc., and achieve the effect of easy flavor

Active Publication Date: 2014-04-23
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 provide a method for preparing moldy cheese in order to overcome the technical problems that the cheese produced by the existing preparation method is difficult to be accepted by Chinese consumers with its spicy and other irritating flavors and the maturation period is long

Method used

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  • Preparation method of mold cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.8;

[0067] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 32°C;

[0068] (3) Add Flora Danica starter, acidify and ferment at 10U / 100L, and add Monascus spore liquid at the same time (so that the number of Monascus in the raw milk is 107 cfu / L), with the pH dropping to 6.4 as the end point of acidification fermentation;

[0069] (4) 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;

[0070] (5) 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 ;

[0071] (6) Take the curd block out of the mold and let it stand for 10 minutes;

[0072] (7) Put 1000g of curd into 1L of Mucor actinosa spore liquid (among them, the number of bacteria of Mucor actin...

Embodiment 2

[0076] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.9;

[0077] (2) Pasteurization, the sterilization condition is 68°C / 30s, cooled to 28°C;

[0078] (3) Add MA14 starter, acidify and ferment at 140U / 1000L, and add Monascus culture solution at the same time (so that the number of Monascus bacteria in the raw milk is 10 8 cfu / L); when the pH drops to 6.3 as the end point of acidification fermentation;

[0079] (4) Add microbial rennet, 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 30min;

[0080] (5) Discharge 40% of the whey. When the pH value drops to 5.6, the whey discharge ends. Add 2.5% of salt, put it into the mold, turn it over at 0.5h, 6h, and 22h, and then stand it at 18°C 12h;

[0081] (6) Take the curd block out of the mold and let it stand for 10 minutes;

[0082] (7) Spread 2mL of Mucorales racemosus spores evenly on the surface of every 250g...

Embodiment 3

[0086] (1) Standardize the qualified raw milk so that the mass ratio of protein to fat is 0.85;

[0087] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 30°C

[0088] (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); the end point of acidification fermentation is when the pH drops to 6.2;

[0089] (4) Add calf rennet, stir for 5 minutes and let stand, curd after 25 minutes and cut the curd into 2.2cm 3 small pieces, stirred slowly for 25min;

[0090] (5) Discharge 50% of the whey. When the pH value drops to 5.4, the whey discharge ends. Add 3.0% of salt, put it into the mold, turn it over at 0.5h, 5h, and 20h, and then stand it at 18°C 12h;

[0091] (6) Take the curd block out of the mold and let it stand for 10 minutes;

[0092] (7) Spray 5m Wutongqiao Mucor spore liquid evenly on the surface of every ...

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Abstract

The invention discloses a preparation method of a mold cheese. The method comprises the following steps: (1) inoculating a lactic acid bacteria starter and a monascus spore solution in sterilized raw milk at the temperature of 28-32 EDG C, and carrying out acidizing fermentation until the pH value is 6.2-6.4; (2) adding chymosin, stirring for 5-10min, carrying out milk curding for 25-30min so as to obtain milk curd; (3) cutting the milk curd, stirring for 15-30min, so as to obtain a milk curd block; (4) carrying out whey removal on the milk curd block until the pH value is 5.4-5.8, adding salt, sizing in a die and overturning at fixed period; (5) inoculating a mucor spore solution, and maturing. The mold cheese prepared by adopting the method is soft, contains ingredients such as monacolin-K and gamma-aminobutyric acid, and has the functions of regulating blood fat, lowering blood pressure, controlling cholesterol, regulating human immunity, and the like; the preparation method disclosed by the invention can be conveniently applied to industrial generalization and production.

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. Because it concentrates most of the essence of milk, it is also known as the "king of milk products" and 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 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 people with lactose intolerance and diabetes. At the same time, the rich proteins and polypeptides contained in cheese are hydrolyz...

Claims

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Application Information

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IPC IPC(8): A23C19/032
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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