Monascus cheese and preparation method thereof

Abstract

The invention discloses monascus cheese and a preparation method thereof. The preparation method comprises the following steps of (1) performing direct vat set inoculation: inoculating sterilized rawmilk with a lactic acid bacterium fermenting agent and a monascus maturing agent, and performing pre-acidification until the pH value is 6.3-6.4; (2) adding chymosin: adding the chymosin to obtained materials, performing stirring for 1-3min, and then controlling the standing time to be 7-15min so as to obtain curd; (3) performing cutting treatment: performing cutting treatment on the curd, performing light stirring for 1min, performing standing for 10min, and performing repeating for 3 times so as to obtain curding blocks; (4) flushing the curding blocks: discharging out whey from the curdingblocks, and flushing the curding blocks with sterile water until the pH value of the curding blocks is 5.4-5.7; and (5) performing demolding: putting the curding blocks into molds, performing shaping,performing turning over at regular intervals, performing demolding, performing soaking in a saline solution, performing airing and performing maturing. According to the monascus cheese prepared by the preparation method disclosed by the invention, mild flavor is given to the cheese, the monascus cheese is fine and smooth in mouth feel, the preparation technology is simple, and the monascus cheeseis convenient in industrial production and popularization.

Description

technical field [0001] The invention belongs to the field of cheese, and in particular relates to a monascus cheese and a preparation method thereof. Background technique [0002] Casein is known as "milk gold" and has very high nutritional value. It is a typical high-nutrition health food, and a large amount of whey is excreted to make the lactose content low. Therefore, lactose intolerance is not easy to occur when eating cheese. In terms of processing technology, cheese is fermented milk; in terms of nutritional value, cheese is concentrated milk. [0003] Moreover, cheese is rich in protein and peptides, 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. [0004] Since cheese is still in the market introduction period in China, cheese mainly depends on imports, and the flavor of imported cheese is difficult to be accepted...

AI Technical Summary

Problems solved by technology

[0006] The traditional method of preparing Monascus cheese is to inoculate Monascus cheese by soaking or spraying Monascus spores, so that Monascus grows outside the cheese, and the metabolic enzymes produced by Monascus gradually penetrate from the outside to the inside, and the inside of the cheese The rate of protein hydrolysis is slow, and the maturation period is long; and the traditional cheese making process does not rinse the curds, which easily leads to serious post-acidification and other problems in the cheese produced

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