Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Monascus cheese and preparation method thereof

A cheese and red-veined technology, which is applied in the field of red-veined cheese and its preparation, to achieve the effect of simple and easy preparation method, soft flavor and easy popularization and application

Active Publication Date: 2014-01-01
BRIGHT DAIRY & FOOD
View PDF3 Cites 4 Cited by
  • 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 overcome the defect in the prior art that lacks natural mold-ripened cheese products that meet the tastes of Chinese consumers, and provide a red-veined cheese and a preparation method thereof, the obtained red-veined cheese has a marble texture , soft flavor, high nutritional value, simple and easy preparation method, short production cycle, easy to popularize and apply

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) 100L of fresh milk was sterilized at 72°C for 15s, cooled to 30°C, added with 2g of lactic acid bacteria starter, fermented at a constant temperature to pH 6.5, added with 1.2g of rennet, and curdled for 50min to obtain curd.

[0041] (2) Cut the curd described in step (1) into blocks, stir for 30 minutes and then drain the whey, add 2% salt, add 0.5% Monascus sp. Molding at 20°C; no pressing is performed during molding, and it is turned over on time to promote further discharge of whey.

[0042] (3) After the curd is formed and taken out, it is matured. The maturation process is to carry out the first puncture after demoulding, and then mature at a temperature of 25 °C for 5 days; carry out the second puncture, and continue to mature at a temperature of 20 °C for 5 days; carry out the third Second puncture, continue to ripen for 45 days at a temperature of 8 °C; the relative humidity of the cheese environment during the entire ripening period is 85%.

[0043] Wher...

Embodiment 2

[0047] (1) 100L of fresh milk was sterilized at 70°C for 60s, cooled to 33°C, added with 0.6g of lactic acid bacteria starter, fermented and cultured at a constant temperature until the pH value was 5.8, and then added 1.8g of rennet to curd for 30min to obtain curd.

[0048] (2) Cut the curd described in step (1) into blocks, stir for 30 minutes, then drain the whey, add 3% salt, add 5% Monascus sp. Molding at 18°C; no pressing during molding, and turning over on time to promote further discharge of whey.

[0049] (3) After the curd is formed and taken out, it is matured. The maturation process is to carry out the first puncture after demoulding, and then mature at a temperature of 20 °C for 10 days; carry out the second puncture and continue to mature at a temperature of 15 °C for 10 days; carry out the third Second puncture, and continue to mature at a temperature of 12 ° C for 15 days; the relative humidity of the cheese environment during the entire ripening period is 95%...

Embodiment 3

[0054] (1) 100L of fresh milk was sterilized at 71°C for 36s, cooled to 32°C, added with 1.5g of lactic acid bacteria starter, fermented and cultured at a constant temperature until the pH value was 6.2, and then added 1.6g of rennet to curd for 40min to obtain curd.

[0055] (2) Cut the curd described in step (1) into blocks, stir for 30 minutes, and then drain the whey, add 2.5% salt, add 2.5% red yeast (Monascus sp.) culture medium, stir evenly, and then put into the mold Molded at 19°C; no pressing is performed during molding, and it is turned over on time to promote further discharge of whey.

[0056] (3) After the curd is formed and taken out, it is matured. The maturation process is to carry out the first puncture after demoulding, and then mature at a temperature of 22 °C for 7 days; carry out the second puncture and continue to mature at a temperature of 17 °C for 7 days; carry out the third The second puncture was carried out, and the ripening was continued for 25 da...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a monascus cheese and a preparation method thereof. The preparation method comprises the following steps: (1) sterilizing raw milk, cooling, adding a lactic acid bacteria starter, fermenting at a constant temperature until the pH value is 5.8-6.5, adding curdling enzyme, and curdling for 30-50 minutes to obtain curdled milk; (2) cutting the curdled milk into dices, mixing for discharging whey, adding salt and a monascus sp. culture solution in sequence, uniformly mixing, and forming in moulds to obtain curdled milk dices; (3) demoulding the curdled milk dices, puncturing, and maturating for 5-10 days at the temperature of 20-25 DEG C, 5-10 days at the temperature of 15-20 DEG C and 15-45 days at the temperature of 8-12 DEG C, wherein the relative humidity of an environment of the monascus cheese during the mature period is 85%-95%. The monascus cheese is soft in flavor, simple and convenient to prepare, short in mature cycle and more suitable for dietary habits of easterners.

Description

technical field [0001] The invention relates to a red cheese and a preparation method thereof. Background technique [0002] There are many varieties of cheese, and mold-ripened cheese is favored by western consumers because of its delicate taste, and its consumption is increasing substantially every year. Gorgonzola, Roquefort, Stilton, Cabrales and Danablu among the blue cheese varieties ) and so on have obtained the certification of origin. Due to the late start of research on cheese production technology in my country and the lack of key cheese production technologies with independent intellectual property rights, the backward technology has seriously restricted the production efficiency and quality of cheese. The production volume of natural cheese in my country is extremely low, and most products rely on import. Due to the strong flavor of imported cheese, the acceptance of Chinese consumers is not high. How to improve according to domestic demand, while maintaining...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032
Inventor 侯建平于华宁杭锋郭本恒刘振民宋馨穆海菠
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com