Monascus cheese with health function and preparation method of monascus cheese

A technology for Monascus and cheese, applied to Monascus cheese and its preparation, in the field of cheese, can solve the problems of long maturation period, difficult and spicy flavor, slow protein hydrolysis speed, etc. The effect of functional characteristics

Inactive Publication Date: 2014-12-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a red cheese with health care function in view of the fact that the existing mold cheese has a slow internal pr

Method used

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  • Monascus cheese with health function and preparation method of monascus cheese
  • Monascus cheese with health function and preparation method of monascus cheese
  • Monascus cheese with health function and preparation method of monascus cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (1) Carry out standardized treatment to the qualified raw milk, so that the fat content is adjusted to 3.1%;

[0053] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 32°C;

[0054] (3) Add Flora Danica starter, carry out fermentation acidification according to 10U / 100L, add Monascus spore liquid 10 at the same time 4 cfu / L, with the pH value dropping to 6.4 as the end point of fermentation acidification;

[0055] (4) Add rennet according to the ratio of 1g rennet / 100L raw milk, stir for 10 minutes and let stand, curd at 28°C for 30 minutes and cut the curd into 2cm 3 small pieces, stirred slowly for 5 minutes and then allowed to stand for 15 minutes;

[0056] (5) Discharge 30% whey, when the pH value drops to 5.4, drain the whey, put it into the mold, turn it over once at 1h, 5h, 19h, and then stand at 18°C ​​for 12h;

[0057] (6) The curd block is taken out from the mould, and left to stand for 10 minutes;

[0058] (7) Soak the curd block in ...

Embodiment 2

[0061] (1) standardize the raw goat milk that has passed the inspection, so that the fat content is adjusted to 3.3%;

[0062] (2) Pasteurization, the sterilization condition is 68°C / 30s, cooled to 28°C;

[0063] (3) Add MA14 starter, carry out fermentation acidification according to 140U / 1000L, add Monascus spore liquid 10 at the same time 5 cfu / L, with the pH dropping to 6.3 as the end point of fermentation acidification;

[0064] (4) Add rennet according to the ratio of 2g rennet / 100L raw milk, stir for 5 minutes and let stand, curd at 29°C for 25 minutes and cut the curd into 1.8cm 3 small pieces, stirred slowly for 10 minutes and then allowed to stand for 30 minutes;

[0065] (5) Discharge 40% whey, when the pH value drops to 5.6, drain the whey, put it into the mold, turn it over once at 0.5h, 6h, and 22h respectively, and then stand it at 20°C for 12h;

[0066] (6) The curd block is taken out from the mould, and left to stand for 10 minutes;

[0067] (7) Soak the cu...

Embodiment 3

[0070] (1) standardize the qualified raw horse milk to adjust the fat content to 3.5%;

[0071](2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 30°C;

[0072] (3) Add MA14 starter, carry out fermentation and acidification according to 200U / 1000L, and add Monascus spore liquid 5×10 at the same time 4 cfu / L, with the pH dropping to 6.2 as the end point of fermentation acidification;

[0073] (4) Add rennet according to the ratio of 2g rennet / 100L raw milk, stir for 5 minutes and let stand, curd at 30°C for 25 minutes and cut the curd into 2.2cm 3 small pieces, stirred slowly for 5 minutes and then allowed to stand for 25 minutes;

[0074] (5) Discharge 50% of the whey, when the pH value drops to 5.8, drain the whey, put it into the mold, turn it over once at 0.5h, 5h, and 20h respectively, and then let it stand at 22°C for 10h;

[0075] (6) The curd block is taken out from the mould, and left to stand for 30min;

[0076] (7) Soak the curd block in 1 L o...

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Abstract

The invention discloses a monascus cheese with the health function and a preparation method of the monascus cheese. The preparation method comprises the following steps: (1) inoculating sterilized raw milk by a lactic acid bacteria starter and a monascus spore liquid under the condition of 28-32 DEG C, adding or not adding red rice flour, and fermenting until the pH value is 6.2-6.4, wherein the monascus refers to a monascus purpureus bacterial strain with the preservation number of CGMCC No.8120; (2) adding chymosin, stirring for 5-10min, and curding for 25-30min so as to obtain curd; (3) cutting the curd and stirring for 15-30min to obtain curd blocks; and (4) removing whey from the curd blocks until the pH value is 5.4-5.8, putting the blocks into a mold for forming, steeping in salt water, overturning at regular time intervals, and cooking to obtain the monascus cheese.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to cheese, in particular to a monascus cheese with health care function and a preparation method thereof. Background technique [0002] Casein is known as "milk gold". It concentrates most of the essence of milk and has a very high nutritional value. developing lactose intolerance. Cheese is rich in proteins and polypeptides, which are hydrolyzed by various proteases and polypeptide enzymes into a variety of amino acids that are easily absorbed by the human body. Therefore, cheese is suitable for different groups of people, especially for lactose intolerance and diabetics. About 40% of the world's fresh 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, while the annual per capita consumption of cheese in my country The amo...

Claims

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Application Information

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IPC IPC(8): A23C19/032
Inventor 于华宁郭本恒王钦博侯建平杭锋刘振民宋馨穆海菠朱军伟
Owner BRIGHT DAIRY & FOOD
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