Red-texture and semi-hard cheese and preparation method thereof

Abstract

The present invention provides red-texture and semi-hard cheese. The cheese is monascus intra-ripening-accelerated natural mold cheese. Every kilogram of the cheese contains 202-214 g of proteins, 247-259 g of fats, 12-15 g of NaCl, 1,730-2,150 mg of Ca<2+> and 29-56 mg of gamma-aminobutyric acid. The monascus is used as a secondary fermentation agent instead of traditional mold species of penicillium roqueforti to be added into the cheese to develop a new cheese variety with Chinese characteristics. The cheese is characterized in that: after cutting open the cheese, internal sections presenta marble-like texture, color of the texture is striking bright red, and a visual appearance of the product itself is enhanced. Due to the use of the monascus for intra-ripening-accelerating of the cheese, the prepared red-texture and semi-hard cheese has a monascus fermented aroma, is crisp in texture, obviously weakened in spicy and pungent flavor, prominent in milk fragrance, and good in taste,and the produced gamma-aminobutyric acid in the ripening-accelerating process of the cheese by the monascus has beneficial effects on human body and further enhances nutritional value and health-careefficacies of the cheese.

Description

technical field

[0001] The invention relates to a red-veined semi-hard cheese and a preparation method thereof Background technique

[0002] Cheese is a kind of traditional food, has another name called cheese, cheese. Rich in protein and calcium, cheese is a highly nutritious dairy product. During the ripening process of cheese, the protein and polypeptide contained in it will be decomposed into various amino acids by microbial enzymes, which is more conducive to human body absorption. At the same time, during the cheese making process, a large amount of lactose will be excreted with the whey, resulting in a very low lactose content in the cheese itself, which is especially suitable for people with lactose intolerance and diabetes. However, due to differences in eating habits between the East and the West, domestic consumers still generally have low acceptance of natural mold-ripened cheeses such as blue cheese. In addition, compared with foreign countries, domestic rese...

Examples

Embodiment 1

[0063] (1) Sterilize 100L raw milk at 72°C for 15s, then cool to 33°C;

[0064] (2) Add calcium chloride to the sterilized raw milk in a ratio of 9g / 100L, and stir evenly;

[0065] (3) Inoculate the lactic acid bacteria starter (Flora Danica of Co. Hansen Co., Ltd.) for fermentation. The amount of the lactic acid bacteria starter is 10U / 100L raw milk, and ferment at 33°C for 30min.

[0066] (4) Add chymosin (Danisco Company), the addition amount is 4.0g / 100L, stir slowly for 5min, then stand still for 55min to obtain curd;

[0067] (5) the curd is cut into 1cm 3 small pieces;

[0068] (6) Slowly and gently stir the curd block for 10min; then drain 20% of the whey in the container;

[0069] (7) Put the above-mentioned curd block into a mold at 15°C. After loading a layer of curd block, spread Monascus spore powder on the surface of the curd block, and then add the second layer of curd block. Repeat this process repeatedly. process until the curd block is molded. The spread...

Embodiment 2

[0077] (1) Sterilize 100L raw goat milk at 70°C for 60s, then cool to 28°C;

[0078] (2) Add calcium chloride to the sterilized raw milk at a rate of 11g / 100L

[0079] (3) Inoculate the lactic acid bacteria starter (Flora Danica of Co. Hansen Company) for fermentation, the amount of the lactic acid bacteria starter is 20U / 100L raw milk, and ferment at 28°C for 60min.

[0080] (4) Add rennet (Co. Hansen Company), the addition amount is 2.0g / 100L, stir slowly for 5 minutes, and then let it stand for 115 minutes to obtain curd;

[0081] (5) the curd is cut into 1.5cm 3 small pieces;

[0082] (6) Slowly and gently stir the curd block for 40min; then drain 40% of the whey in the container;

[0083] (7) The above-mentioned curd block is molded at 20°C. After one layer of curd block is installed, Monascus spore powder is spread on the surface of the curd block, and then the second layer of curd block is added. Repeat this process repeatedly until the curd block is molded. The sp...

Embodiment 3

[0091] (1) Sterilize 100L raw horse milk at 71°C for 45s, then cool to 30°C;

[0092] (2) Add calcium chloride to the sterilized raw milk at a rate of 10g / 100L

[0093] (3) Inoculate the lactic acid bacteria starter (MM100 starter from Danisco) for fermentation, the amount of the lactic acid bacteria starter is 15U / 100L raw milk, and ferment at 30°C for 45min.

[0094] (4) Add rennet (Danisco Company), the addition amount is 2.5g / 100L, stir slowly for 5min, then stand still for 75min to obtain curd;

[0095] (5) the curd is cut into 1.2cm 3 small pieces;

[0096] (6) Slowly and gently stir the curd block for 30min; then drain 30% of the whey in the container;

[0097] (7) The above-mentioned curd block is molded at 18°C. After one layer of curd block is installed, Monascus spore powder is spread on the surface of the curd block, and then the second layer of curd block is added. Repeat this process repeatedly until the curd block is molded. The spreading scope of red yeast...

technical field

[0001] The invention relates to a red-veined semi-hard cheese and a preparation method thereof Background technique

[0002] Cheese is a kind of traditional food, has another name called cheese, cheese. Rich in protein and calcium, cheese is a highly nutritious dairy product. During the ripening process of cheese, the protein and polypeptide contained in it will be decomposed into various amino acids by microbial enzymes, which is more conducive to human body absorption. At the same time, during the cheese making process, a large amount of lactose will be excreted with the whey, resulting in a very low lactose content in the cheese itself, which is especially suitable for people with lactose intolerance and diabetes. However, due to differences in eating habits between the East and the West, domestic consumers still generally have low acceptance of natural mold-ripened cheeses such as blue cheese. In addition, compared with foreign countries, domestic rese...

Examples

Embodiment 1

[0063] (1) Sterilize 100L raw milk at 72°C for 15s, then cool to 33°C;

[0064] (2) Add calcium chloride to the sterilized raw milk in a ratio of 9g / 100L, and stir evenly;

[0065] (3) Inoculate the lactic acid bacteria starter (Flora Danica of Co. Hansen Co., Ltd.) for fermentation. The amount of the lactic acid bacteria starter is 10U / 100L raw milk, and ferment at 33°C for 30min.

[0066] (4) Add chymosin (Danisco Company), the addition amount is 4.0g / 100L, stir slowly for 5min, then stand still for 55min to obtain curd;

[0067] (5) the curd is cut into 1cm 3 small pieces;

[0068] (6) Slowly and gently stir the curd block for 10min; then drain 20% of the whey in the container;

[0069] (7) Put the above-mentioned curd block into a mold at 15°C. After loading a layer of curd block, spread Monascus spore powder on the surface of the curd block, and then add the second layer of curd block. Repeat this process repeatedly. process until the curd block is molded. The spread...

Embodiment 2

[0077] (1) Sterilize 100L raw goat milk at 70°C for 60s, then cool to 28°C;

[0078] (2) Add calcium chloride to the sterilized raw milk at a rate of 11g / 100L

[0079] (3) Inoculate the lactic acid bacteria starter (Flora Danica of Co. Hansen Company) for fermentation, the amount of the lactic acid bacteria starter is 20U / 100L raw milk, and ferment at 28°C for 60min.

[0080] (4) Add rennet (Co. Hansen Company), the addition amount is 2.0g / 100L, stir slowly for 5 minutes, and then let it stand for 115 minutes to obtain curd;

[0081] (5) the curd is cut into 1.5cm 3 small pieces;

[0082] (6) Slowly and gently stir the curd block for 40min; then drain 40% of the whey in the container;

[0083] (7) The above-mentioned curd block is molded at 20°C. After one layer of curd block is installed, Monascus spore powder is spread on the surface of the curd block, and then the second layer of curd block is added. Repeat this process repeatedly until the curd block is molded. The sp...

Embodiment 3

[0091] (1) Sterilize 100L raw horse milk at 71°C for 45s, then cool to 30°C;

[0092] (2) Add calcium chloride to the sterilized raw milk at a rate of 10g / 100L

[0093] (3) Inoculate the lactic acid bacteria starter (MM100 starter from Danisco) for fermentation, the amount of the lactic acid bacteria starter is 15U / 100L raw milk, and ferment at 30°C for 45min.

[0094] (4) Add rennet (Danisco Company), the addition amount is 2.5g / 100L, stir slowly for 5min, then stand still for 75min to obtain curd;

[0095] (5) the curd is cut into 1.2cm 3 small pieces;

[0096] (6) Slowly and gently stir the curd block for 30min; then drain 30% of the whey in the container;

[0097] (7) The above-mentioned curd block is molded at 18°C. After one layer of curd block is installed, Monascus spore powder is spread on the surface of the curd block, and then the second layer of curd block is added. Repeat this process repeatedly until the curd block is molded. The spreading scope of red yeast...

Images