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Similar blue cheese and preparation method thereof

A kind of blue cheese, a kind of technology, applied in the field of food processing, can solve the problems such as lack, and achieve the effect of short ripening cycle, simple and easy preparation method, and soft flavor

Active 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

[0005] The technical problem to be solved by the present invention is to overcome the defect in the prior art that lacks natural mold matured cheese products that meet the tastes of Chinese consumers, and provide a kind of blue cheese and a preparation method thereof. The obtained cheese has the similarity of blue cheese Marble texture, soft flavor, high nutritional value, simple and easy preparation method, short production cycle, easy to popularize and apply

Method used

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  • Similar blue cheese and preparation method thereof
  • Similar blue cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Sterilize 100L of fresh milk at 72°C for 15 seconds, then cool to 30°C, add acetic acid to make the pH of the raw milk 6.5, add 1.2g of rennet, and curd the milk for 50 minutes to obtain curd.

[0042] (2) Cut the curd described in step (1) into lumps with a steel wire knife with a distance between blades of 10 mm, stir for 30 minutes and drain the whey, add 2% salt, add 0.5% Monascus culture solution, and stir evenly After the mold is molded at 18°C; no pressing is performed during molding, and flipping is performed (the curd is turned over for the first time after 15 minutes into the mold, turned over for the second time 30 minutes after the first turning, and then turned over for the third time at an interval of 1 hour, and then turned over again at an interval of 1 hour. Turn over for the fourth time in 1.5 hours, then turn over for the fifth time at an interval of 2 hours, turn over for the sixth time at an interval of 5 hours, and finally turn over for the seve...

Embodiment 2

[0047] (1) Sterilize 100L of fresh milk at 70°C for 60s, then cool to 33°C, add citric acid to make the pH of the raw milk 6.4, add 1.8g of rennet for 30min to obtain curd.

[0048] (2) Cut the curd described in step (1) into lumps with a steel wire knife with a blade spacing of 30 mm, stir for 30 minutes and drain the whey, add 3% salt, add 5% Monascus nutrient solution, and stir evenly Back-entry mold is formed at 15 ℃; During forming, do not carry out pressing, turn over on time (same as embodiment 1), to promote the further discharge of whey.

[0049] (3) The curd is matured after taking it out. The ripening process is to puncture after demoulding, then mature at a temperature of 20°C for 10 days, continue to mature at a temperature of 15°C for 10 days, and finally continue to mature at a temperature of 8°C for 15 days; During this period, the relative humidity of the environment where the cheese was placed was 95%.

[0050] Wherein, the Monascus culture solution is prepa...

Embodiment 3

[0053] (1) Sterilize 100L of fresh milk at 71°C for 36s, then cool to 32°C, add lactic acid to make the pH of the raw milk 6.3, add 1.6g of rennet for 60min to obtain curd.

[0054] (2) Cut the curd described in step (1) into lumps with a steel wire knife with a blade spacing of 15 mm, stir for 30 minutes and drain the whey, add 2.5% salt, add 2.5% Monascus culture solution, and stir evenly Back-entry mold is formed at 25 ℃; During forming, do not press, turn over on time (same as embodiment 1), to promote the further discharge of whey.

[0055] (3) Ripe the curd after taking it out. The ripening process is to puncture for the first time after demoulding, then ripen at 22°C for 7 days, continue to ripen at 17°C for 7 days, and finally continue to ripen at 6°C for 25 days ; The relative humidity of the environment where the cheese is placed during the entire ripening period is 85%.

[0056] Wherein, the Monascus culture solution is prepared by the following method: the Monascu...

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Abstract

The invention discloses a preparation method of a similar blue cheese. The preparation method comprises the following steps: (1) sterilizing raw milk, cooling to 30 to 33 DEG G, adding an organic acid to regulate the pH of the raw milk to the range of 6.3-6.5 and adding chymosin for curding for 30 to 60 minutes to obtain a curd; (2) slicing the obtained curd to remove whey, orderly adding salt and a monascus culture solution, stirring evenly and then molding, wherein the monascus is a strain of monascus purpureus CGMCC No.8120; (3) demolding the molded cheese, puncturing, aging at 20-25 DEG C for 5-10 days, aging at 15-20 DEG C for 5-10 days, and finally, continuing aging at 4 to 8 DEG C for 15-45 days. The similar blue cheese prepared by the preparation method is softer than the traditional blue cheese in taste, has the peculiar flavor of a monascus fermentation product, and is purer and more prominent in the peculiar flavor of the monascus.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a cheese, in particular to a quasi-blue cheese and a preparation method thereof. Background technique [0002] There are many kinds of cheese, and mold-ripened cheese is liked by western consumers because of its delicate taste, and its consumption is increasing by a large margin every year. Gorgonzola, Roquefort, Stilton, Cabrelles and Danish blue cheese among the blue cheese varieties of mold cheese have all obtained the certification of origin. Due to the late start of research on cheese production technology in my country and the lack of key cheese production technologies with independent intellectual property rights, the backwardness of technology has seriously restricted the production efficiency and quality of cheese. The production volume of natural cheese in my country is extremely low, and most products rely on import. Due to the strong flavor of imported cheese, ...

Claims

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Application Information

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IPC IPC(8): A23C19/032
Inventor 侯建平郭本恒刘振民杭锋于华宁穆海菠
Owner BRIGHT DAIRY & FOOD
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