Method for producing red yeast fermented glutinous rice-buffalo's milk royal cheeses

A court cheese, the technology of the production method, applied in the field of food processing, can solve the problems of poor taste, soft texture, poor elasticity, etc.

Active Publication Date: 2021-04-20
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention overcomes the technical problems in the prior art that the buffalo milk cheese has high sweetness, high nutritional value, and good flavor, but is

Method used

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  • Method for producing red yeast fermented glutinous rice-buffalo's milk royal cheeses
  • Method for producing red yeast fermented glutinous rice-buffalo's milk royal cheeses
  • Method for producing red yeast fermented glutinous rice-buffalo's milk royal cheeses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of red yeast rice:

[0036] (1) Selection of glutinous rice: glutinous rice that is new in the year, has good viscosity, and has a lot of pulp / wine;

[0037] (2) Cleaning and soaking: remove impurities, wash, refrigerate and soak for 12 hours;

[0038] (3) Cooking: steam the soaked glutinous rice in a basket; pay attention to controlling the heat and time, and the glutinous rice should be completely steamed to avoid the rice grains regrowing and hardening after fermentation, which will affect the quality of red yeast rice;

[0039] (4) Cooling: cool the steamed glutinous rice to below 36°C, add red koji and wine koji, the temperature of the next koji is 30°C;

[0040] (5) Add red koji and distiller's yeast: add red koji and distiller's yeast into warm water of 36°C and mix evenly, mix them into cooled glutinous rice and stir evenly; The amount is 0.1% of the mass of dry glutinous rice;

[0041] (6) Fermentation: The fermentation temperature is 36°C, and t...

Embodiment 2

[0049] Preparation of red yeast rice:

[0050] (1) Selection of glutinous rice: glutinous rice that is new in the year, has good viscosity, and has a lot of pulp / wine;

[0051] (2) Cleaning and soaking: remove impurities, wash, refrigerate and soak for 7 hours;

[0052] (3) Cooking: steam the soaked glutinous rice in a basket; pay attention to controlling the heat and time, and the glutinous rice should be completely steamed to avoid the rice grains regrowing and hardening after fermentation, which will affect the quality of red yeast rice;

[0053] (4) Cooling: Cool the steamed glutinous rice to below 36°C, add red koji and wine koji, and ensure that the temperature of the next koji is not lower than 32°C;

[0054] (5) Add red yeast rice and distiller's yeast: add red yeast rice and distiller's yeast into warm water at 32°C and mix evenly, stir in cooled glutinous rice and stir evenly; the addition of said red yeast rice is 5% of the mass of dry glutinous rice The amount is...

Embodiment 3

[0062] Preparation of red yeast rice:

[0063] (1) Selection of glutinous rice: glutinous rice that is new in the year, has good viscosity, and has a lot of pulp / wine;

[0064] (2) Cleaning and soaking: remove impurities, wash, refrigerate and soak for 6 hours;

[0065] (3) Cooking: steam the soaked glutinous rice in a basket; pay attention to controlling the heat and time, and the glutinous rice should be completely steamed to avoid the rice grains regrowing and hardening after fermentation, which will affect the quality of red yeast rice;

[0066] (4) Cooling: cool the steamed glutinous rice to below 36°C, add red koji and wine koji, and keep the temperature of the next koji at 34°C;

[0067] (5) Add red yeast rice and distiller's yeast: add red yeast rice and distiller's yeast into warm water of 36°C and mix evenly, stir in the cooled glutinous rice; The amount is 0.3% of the mass of dry glutinous rice;

[0068] (6) Fermentation: The fermentation temperature is 34°C, and...

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Abstract

The invention discloses a method for producing red yeast fermented glutinous rice-buffalo's milk royal cheeses. The method comprises the following steps: (1) sugaring: preheating buffalo's milk, pouring cane sugar into the preheated buffalo's milk, and carrying out stirred dissolving; (2) homogenizing; (3) cooling; (4) red yeast fermented glutinous rice adding: crushing the red yeast fermented glutinous rice in a wall breaker so as to prepare paste; and adding the red yeast fermented glutinous rice paste into the cooled buffalo's milk, carrying out uniform stirring, separately charging capped small china bowls with the mixture, and carrying out standing; and (5) baking: placing the small china bowls into baking ovens, and carrying out constant-temperature baking till solid clots, no cracks, no fluidity and no flocculi, thereby preparing the royal cheeses. According to the method, the traditional royal cheese production process is improved, the prepared royal cheeses are high in moisture retention rate, high in hardness, high in viscosity, high in viscoelasticity, adhesiveness and cohesiveness, good in product texture and good in edible taste, besides having the characteristics of royal cheeses, i.e., rich milk fragrance, smoothness and delicacy, mellowness and sweetness of wine and a peculiar taste of red yeast rice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing buffalo milk royal cheese made from fermented red yeast rice. Background technique [0002] The traditional method of making palace cheese is to mix white sugar into fresh milk, add a proper amount of rice wine, stir well and put them into bowls, then heat, bake and cool. Rice wine eliminates the fishy smell of milk itself, and it is a perfect match between milk and rice wine. A bowl of successful palace cheese has the mellow aroma of milk and rice wine, delicate and smooth. Palace cheese has high requirements on raw materials, and the traditional production process is also quite particular. [0003] Both court cheese and natural cheese are milk products that need to be curd, and both can be called cheese, but the curd mechanism and production process of the two are quite different. Palace cheese is mainly made by using rhizopus Rhizopus in fermen...

Claims

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Application Information

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IPC IPC(8): A23C19/032A23L7/104
CPCY02P60/87
Inventor 唐艳陈明棠冯玲农皓茹李舒露黄斌
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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