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Monascus cheese and preparation method thereof

A technique for Monascus and cheese, applied in the field of Monascus cheese and its preparation, can solve the problems of unacceptable spicy flavor to Chinese consumers, long maturation period, slow protein hydrolysis rate, etc., and achieves reduction of pungent and other irritating flavors and soft flavor. , the effect of facilitating promotion

Active Publication Date: 2014-03-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the technical problems that the internal protein hydrolysis rate of the existing Monascus cheese is relatively slow during the maturation period, the maturation period is long, and the pungent flavor is difficult to be accepted by Chinese consumers, and a red yeast cheese is provided. Aspergillus cheese and its preparation method

Method used

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  • Monascus cheese and preparation method thereof
  • Monascus cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Standardize the qualified raw milk to adjust the fat content to 3.3%;

[0049] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 32°C;

[0050] (3) Add Flora Danica starter, ferment and acidify according to 10U / 100L, and add Monascus spore liquid 10 at the same time 7 cfu / L, with the pH value dropping to 6.4 as the end point of fermentation acidification;

[0051] (4) Add rennet, stir for 10 minutes and let it stand, after 30 minutes of curdling, cut the curd into 2cm 3 small pieces, stirred slowly for 15 minutes;

[0052] (5) Drain 30% of the whey. When the pH value drops to 5.4, drain the whey, add 2% salt, put it into the mold, turn it over at 1h, 5h, and 19h, and then stand it at 18°C ​​for 12h;

[0053] (6) Take the curd block out of the mold and let it stand for 10 minutes;

[0054] (7) Turn the cheese every day and ripen it in sections. The temperature for early ripening is 22°C, the relative humidity is 95%, and the ripening time is ...

Embodiment 2

[0057] (1) Standardize the qualified raw milk to adjust the fat content to 3.3%;

[0058] (2) Pasteurization, the sterilization condition is 68°C / 30s, cooled to 28°C;

[0059] (3) Add MA14 starter, carry out fermentation and acidification according to 140U / 1000L, and add Monascus spore liquid 10 at the same time 8 cfu / L, with the pH dropping to 6.3 as the end point of fermentation acidification;

[0060] (4) Add rennet, stir for 5 minutes and let it stand, after 25 minutes of curdling, cut the curd into 1.8cm 3 small pieces, stirred slowly for 30min;

[0061] (5) Drain 30% of the whey. When the pH value drops to 5.6, drain the whey, add 2.5% salt, put it into the mold, turn it over at 0.5h, 6h, and 22h, and then stand it at 18°C ​​for 12h ;

[0062] (6) Take the curd block out of the mold and let it stand for 10 minutes;

[0063] (7) Turn the cheese every day and ripen it in sections. The temperature for early ripening is 18°C, the relative humidity is 85%, and the ripeni...

Embodiment 3

[0066] (1) Standardize the qualified raw milk to adjust the fat content to 3.5%;

[0067] (2) Pasteurization, the sterilization condition is 72°C / 15s, cooled to 30°C;

[0068] (3) Add MA14 starter, carry out fermentation and acidification according to 200U / 1000L, and add Monascus spore liquid 5×10 at the same time 7 cfu / L, with the pH dropping to 6.2 as the end point of fermentation acidification;

[0069] (4) Add rennet, stir for 5 minutes and let it stand, after 25 minutes of curdling, cut the curd into 2.2cm 3 small pieces, stirred slowly for 25min;

[0070] (5) Drain 30% of the whey. When the pH value drops to 5.4, drain the whey, add 3.0% salt, put it into the mold, turn it over at 0.5h, 5h, and 20h, and then stand it at 18°C ​​for 10h ;

[0071] (6) Take the curd block out of the mold and let it stand for 30 minutes;

[0072] (7) Turn the cheese every day and ripen it in sections. The temperature for early ripening is 20°C, the relative humidity is 90%, and the ripe...

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Abstract

The invention discloses monascus cheese and a preparation method thereof. The preparation method of the monascus cheese comprises the following steps: (1) inoculating lactic acid bacteria starter and monascus into sterilized raw milk at 28-32 DEG C, and pre-acidifying till the pH value is 6.2-6.4; (2) adding chymosin, stirring for 5-10 minutes, and curding for 25-30 minutes to obtain curd; (3) cutting the obtained curd, and stirring for 15-30 minutes to obtain curd pieces; (4) discharging the whey from the obtained curd pieces till the pH value is 5.4-5.8, mixing with salt, shaping by using a mold, turning over regularly so as to curing the monascus cheese. The monascus cheese prepared by using the preparation method disclosed by the invention is applicable to customers in China, is gentle in favor, outstanding in milk taste, and is easily accepted by customers in China as the spicy and irritating favor of the mold aged cheese is reduced, and industrial production can be easily achieved.

Description

technical field [0001] The invention relates to a monascus cheese and a preparation method thereof. Background technique [0002] Casein is known as "milk gold". It concentrates most of the essence of milk and has a very high nutritional value. developing lactose intolerance. Cheese is rich in proteins and polypeptides, 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, especially for lactose intolerance and diabetics. About 40% of the world's fresh milk is used for cheese production every year. The famous cheese producing areas include France, the Netherlands, Italy, Greece, etc. The annual per capita consumption of cheese in these areas exceeds 15kg, while the annual per capita consumption of cheese in my country The amount is about 30g, which is a big gap compared with the consumption of dairy developed countries. [0003...

Claims

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Application Information

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IPC IPC(8): A23C19/064A23C19/032
Inventor 于华宁侯建平杭锋郭本恒吴正钧王钦博
Owner BRIGHT DAIRY & FOOD
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