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A kind of red-veined semi-hard cheese and its preparation method

A semi-hard and cheese technology, applied in cheese substitutes, bacteria used in food preparation, dairy products, etc., can solve the problem that the flavor of imported cheese does not conform to the eating habits of domestic consumers

Active Publication Date: 2021-01-15
BRIGHT DAIRY & FOOD CO LTD
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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 provide a kind of blue cheese-like Monascus internally matured semi-hard cheese and its preparation method

Method used

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  • A kind of red-veined semi-hard cheese and its preparation method
  • A kind of red-veined semi-hard cheese and its preparation method
  • A kind of red-veined semi-hard cheese and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

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...

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Abstract

The invention provides a red-veined semi-hard cheese, which is a natural fungus cheese that promotes ripening inside Monascus. Each kilogram of this kind of cheese contains 202-214g of protein, 247-259g of fat, 12-15g of NaCl, Ca 2+ 1730‑2150mg, GABA 29‑56mg. The invention adopts the monascus to replace the traditional fungus species Penicillium loudii as a secondary fermenting agent and adds it into the cheese, and develops a new cheese variety with Chinese characteristics. The characteristics of the cheese are: when the cheese is cut open, the internal section presents a marble-like texture, and the color of the texture is eye-catching and bright red, which enhances the visual beauty of the product itself. Due to the use of Monascus to promote ripening inside the cheese, the red-veined semi-hard cheese produced has a fermented aroma of Monascus. The metabolite γ-aminobutyric acid produced during the ripening process has a beneficial effect on the human body, which further improves the nutritional value and health benefits of 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/032
CPCA23C19/0323A23C19/0326A23V2400/231
Inventor 郑志强
Owner BRIGHT DAIRY & FOOD CO LTD
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