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Preparation method of soft cheese

A soft cheese and protein technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of no inoculation of Monascus, no, etc.

Inactive Publication Date: 2013-12-04
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN101518285B discloses a production method of cheese, which mainly involves adding a certain amount of red yeast rice fermented liquid as rennet to curd milk after acidification of raw milk, and then maturing according to conventional methods, and the maturation time is about 5-6 months, this patented method does not inoculate Penicillium Camembert and other molds for maturation, nor does it inoculate Monascus for maturation, it is not mold soft mature cheese

Method used

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  • Preparation method of soft cheese
  • Preparation method of soft cheese
  • Preparation method of soft cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: control experiment of white mold mature cheese

[0031] Standardization: The qualified raw milk is standardized so that the ratio of protein to fat is 0.85.

[0032] Pasteurization: pasteurize, heat the milk at 34°C after cooling.

[0033] Lactic acid bacteria fermentation: add 150U / 1000L of lactic acid bacteria starter, carry out acidification fermentation, stir for 5 minutes and then let stand.

[0034] Coagulation with rennet: When the pH of the milk drops by 0.15 units, add 2% (w / v) rennet, and curd the milk for 40 minutes after stirring.

[0035] Drain the whey: cut the curd into 1cm 3 Small pieces, slowly stirred for 50 minutes; 30% whey was discharged, and when the pH value dropped to 5.8, the whey was discharged.

[0036] Mold forming: Add 2.5% salt, put into the mold, and turn over regularly.

[0037] Inoculation: the curd block is taken out from the mould, cut into cheese cubes with a thickness of 3.5cm, and sprayed with the mixed bacterial l...

Embodiment 2

[0040] Embodiment 2: white mold red koji mixed mature cheese

[0041] Standardization: The qualified raw milk is standardized so that the ratio of protein to fat is 0.8.

[0042] Pasteurization: pasteurize, heat the milk at 32°C after cooling.

[0043] Lactic acid bacteria fermentation: add 100U / 1000L of lactic acid bacteria starter, carry out acidification fermentation, stir for 5 minutes and then let stand.

[0044] Rennet curdling: When the pH of the milk drops by 0.15 units, add rennet 2% (w / v), and curd the milk for 30 minutes after stirring.

[0045] Drain the whey: cut the curd into 1cm 3 Small pieces, slowly stirred for 15 minutes; 30% whey was discharged, and when the pH value dropped to 5.5, the whey was discharged.

[0046] Mold forming: add 2% salt, put into the mold, and turn over regularly.

[0047] The first inoculation: Take the curd block out of the mold, cut it into cheese cubes with a thickness of 2cm, spray the Monascus liquid, turn the cheese every day...

Embodiment 3

[0051] Embodiment 3: white mold red koji mixed mature cheese

[0052] Standardization: The qualified raw milk is standardized so that the ratio of protein to fat is 0.85.

[0053] Pasteurization: pasteurize, heat the milk at 34°C after cooling.

[0054] Lactic acid bacteria fermentation: add 150U / 1000L of lactic acid bacteria starter, carry out acidification fermentation, stir for 5 minutes and then let stand.

[0055] Coagulation with rennet: When the pH of the milk drops by 0.15 units, add 2% (w / v) rennet, and curd the milk for 40 minutes after stirring.

[0056] Drain the whey: cut the curd into 1cm 3Small pieces, stirred slowly for 50min. Discharge 30% whey, when the pH value drops to 5.8, the whey is discharged.

[0057] Mold forming: Add 2.5% salt, put into the mold, and turn over regularly.

[0058] The first inoculation: take the curd block out of the mold, cut it into cheese cubes with a thickness of 3.5cm, and spray the Monascus liquid. Turn the cheese every da...

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Abstract

The invention discloses a preparation method of soft cheese and belongs to the field of dairy food processing. The method comprises the following steps: performing standardization; performing pasteurization; fermenting lactic acid bacteria; performing chymosin curding; discharging whey; performing molding; inoculating monascus firstly, and after a time, inoculating a mixed fungus liquid of geotrichum canididum and camembert blue mould, or inoculating monascus and the mixed fungus liquid of geotrichum canididum and camembert blue mould at one step; selecting proper ripening conditions. According to the method, monascus and white mould are mixed and ripened to prepare white mould soft cheese, so that the cheese is permeated with certain monascus color, can effectively improve the heavy flavor and taste of traditional white mould cheese, has good plasticity and is suitable for Chinese to eat.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to a method for preparing soft cheese. Background technique [0002] Cheese is an umbrella term for a range of milk-fermentation-based foods that come in a variety of flavours, textures and forms. In a sense, cheese can be considered as a concentrate of milk, which contains almost all the nutrients in milk, such as protein, carbohydrates, fat, vitamins and minerals. The rich nutrients and functional factors in cheese can promote the growth and development of children and adolescents, resist dental caries, prevent osteoporosis, and help maintain the stability of normal microbial flora in the human intestinal tract. In addition, a variety of active peptides produced during the ripening process of cheese play a significant role in promoting human digestion. [0003] Among the many cheese varieties, the consumption of mold-ripened soft cheese has the fastest growth and is also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/06A23C19/16A23C19/064
Inventor 艾连中夏永军徐斐侯建平陈卫
Owner UNIV OF SHANGHAI FOR SCI & TECH
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