Natural manure blue-veined cheese and preparation method thereof

A kind of blue cheese, a mature technology, applied in cheese substitutes, bacteria used in food preparation, dairy products, etc., can solve the unacceptable problems of cheese, improve consumer acceptance, slow down hydrolysis speed, and improve texture Effect

Inactive Publication Date: 2019-01-11
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because of different cultures, customs, special appearance and stimulating flavor, domestic consumers cannot accept this kind of cheese

Method used

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  • Natural manure blue-veined cheese and preparation method thereof

Examples

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Effect test

preparation example Construction

[0022] In a specific embodiment, a kind of preparation method of natural mature blue cheese is provided, comprising the following steps:

[0023] (1) Pasteurize the raw milk, cool it to 28-33°C, add a starter to ferment to a pH of 6.2-6.4, add rennet, and let the curd stand to obtain a curd;

[0024] (2) Cut the curd, raise the temperature by 1°C every 5-6 minutes and stir slowly, and drain the whey;

[0025] (3) Spread Penicillium spore powder evenly in the curd after the whey is discharged, and stir;

[0026] (4) Sprinkle salt powder while stirring in the clot treated with Penicillium loudii spore powder, put it into the mold after mixing evenly, discharge whey at 10-15°C, relative humidity 80-90%, whey After draining, the clot is perforated and matured at 10-15°C and relative humidity of 80-90% for 5-7 days;

[0027] (5) The matured cheese is subjected to ultra-high pressure treatment at a pressure of 200-500 MPa, and then matured for 15-25 days at 10-15° C. and a relativ...

Embodiment 1

[0041] A preparation method of natural mature blue cheese comprises the following steps:

[0042](1) Sterilize 100L of raw milk at 75°C for 15s, cool to 30°C, weigh 6g of R-704 starter and add water to make up to 100mL. Disperse evenly, ferment at 30°C until the pH is 6.4, stop the fermentation, add 2.0g rennet, and let the curd stand for 60 minutes to obtain a curd;

[0043] (2) Cut the clot evenly with a steel wire knife with a blade spacing of 10mm, stirring at a speed of 20rpm, and then stirring slowly while increasing the temperature by 1°C every 5min, so that the whey is fully discharged, and the whey is filtered after 35min;

[0044] (3) Weigh 0.2g of Penicillium roqueforti PV LYO 10D spore powder, spread evenly into the clot, and stir the clot for 3 minutes at the same time to fully mix the spore powder;

[0045] (4) Weigh 2g of table salt powder, spread the table salt powder while stirring, stir for 2min so that the table salt powder is evenly dispersed in the clot; ...

Embodiment 2

[0048] A preparation method of natural mature blue cheese comprises the following steps:

[0049] (1) Sterilize 100L of raw milk at 73°C for 15s, cool to 33°C, weigh 9g of R-704 starter and add water to make up to 100mL. Disperse evenly, ferment at 33°C until the pH is 6.3, stop the fermentation, add 3.0g rennet, and let the curd stand for 45 minutes to obtain a curd;

[0050] (2) Cut the clot evenly with a steel wire knife with a blade spacing of 10mm, stirring at a speed of 23rpm, then slowly stirring while increasing the temperature by 1°C every 5min, so that the whey is fully discharged, and the whey is filtered after 35min;

[0051] (3) Weigh 0.1g of Penicillium roqueforti PV LYO 10D spore powder, spread evenly into the clot, and stir the clot for 3 minutes at the same time, so that the spore powder is fully mixed;

[0052] (4) Weigh 3g of table salt powder, spread the table salt powder while stirring, stir for 2min so that the table salt powder is evenly dispersed in th...

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Abstract

The invention discloses a natural manure blue-veined cheese and a preparation method thereof. The method comprises the following steps: (1) carrying out pasteurization on raw milk, cooling and fermenting, then adding chymosin, and standing into curd to obtain clots; (2) cutting the clots, slowly stirring and heating, and discharging whey; (3) uniformly spreading penicillium roqueforti spore powderinto the clots after discharging the whey, and stirring; (4) while stirring, spreading salt powder into the clots treated by the penicillium roqueforti spore powder, after mixing uniformly, placing into a mold to discharge the whey, and after the whey is completely discharged, perforating the clots and manuring for 5-7 days; (5) carrying out ultrahigh-pressure treatment on the manured cheese, then continuously manuring for 15-25 days, and thus obtaining the blue-veined cheese. The natural manure blue-veined cheese and the preparation method disclosed by the invention have the beneficial effects that by adjustment of the mildew adding sequence and heating parameters and simultaneous ultrahigh-pressure treatment in the manure period, the texture is improved; the prepared cheese is milder inflavor, short in manure time and difficult in breaking phenomenon in storage and transportation, and is suitable for eating by home consumers.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a natural ripe blue cheese and a preparation method thereof. Background technique [0002] Blue cheese is a general term for a type of cheese that grows blue-green mold inside during the ripening process, also known as blue cheese. Blue cheese is a kind of natural mold-matured cheese. The whole piece of cheese is covered with mold spots, has a strong pungent smell, and has a strong spicy feeling when eaten. And because the limitation of existing manufacturing process has caused this kind of cheese texture to be loose, easy to melt, friable, damage phenomenon easily takes place in product storage and transportation, influences sales. In terms of production, the ripening time of blue cheese is generally 2 to 6 months. On the one hand, the long-term ripening affects the sales of the product, and on the other hand, it also increases the risk of product contamination. In ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/06A23C19/068
CPCA23C19/062A23C19/063A23C19/0682A23V2400/231
Inventor 王磊莫蓓红刘振民徐致远凌勇彪
Owner BRIGHT DAIRY & FOOD CO LTD
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