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Cheese similar to blue cheese and preparation method thereof

A kind of technology of blue cheese and types, applied in cheese substitutes, dairy products, applications, etc., can solve the problem that the flavor of imported cheese does not conform to the eating habits of Chinese consumers, and achieve the simple and easy preparation method, short maturation cycle, and convenient Promoted app performance

Active Publication Date: 2015-04-22
BRIGHT DAIRY & FOOD CO LTD
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  • 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 provide a kind of blue cheese and its preparation method in order to overcome the defect that the existing cheese mainly relies on imports, and the flavor of the imported cheese does not conform to the eating habits of Chinese consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) After sterilizing 100L of fresh milk at 72°C for 15s, cool it down to 30°C, inoculate 2g of R-704 starter and 0.5% Aspergillus oryzae culture solution, and ferment at 30°C for 100min until the pH value is 6.5;

[0035] (2) Add 1.2g of calf stomach rennet, and curd the milk for 50 minutes to obtain curd;

[0036] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;

[0037](4) Molding after draining the whey, pickling in 15% sodium chloride aqueous solution for 10 hours after demoulding, so that the content of sodium chloride in the curd is 0.3%; puncture, mature; Mature for 3 days at a temperature of 25°C; mature for 6 days at a temperature of 20°C; continue to mature for 15 days at a temperature of 10°C; the relative humidity of the environment during the entire ripening period is 90%.

[0038] The quasi-blue cheese obtained by the above method has marble-like stripes, delicate taste and mild flavor.

Embodiment 2

[0040] (1) After sterilizing 100L of fresh milk at 72°C for 15s, cool it down to 30°C, inoculate 2g of R-704 starter and 0.3% Aspergillus oryzae culture solution, and ferment at 30°C for 60min until the pH value is 6.4;

[0041] (2) Add 2.0g of microbial rennet to curd the milk for 50 minutes to obtain curd;

[0042] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;

[0043] (4) Put the curd block into the mold after draining the whey, and pickle it with an aqueous solution of sodium chloride with a mass concentration of 18% for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 2%; , matured; matured for 1 day at a temperature of 30°C; matured for 3 days at a temperature of 20°C; continued to mature for 15 days at a temperature of 12°C; the relative humidity of the environment during the entire ripening period was 90% .

[0044] The quasi-blue cheese obtained by the above method has mar...

Embodiment 3

[0046] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 30°C, inoculate 2g of R-704 starter and 1.0% Aspergillus oryzae culture solution, and ferment at 30°C for 30min until the pH value is 6.3;

[0047] (2) Add 1.2g of calf stomach rennet, and curd the milk for 60 minutes to obtain curd;

[0048] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;

[0049] (4) Put the curd block into the mold after draining the whey, and pickle it with 20% salt water for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 3%; puncture, mature ; then ripen for 5 days at a temperature of 20°C; mature for 3 days at a temperature of 15°C; continue to mature for 20 days at a temperature of 8°C; the relative humidity of the environment during the entire ripening period is 85%.

[0050] The quasi-blue cheese obtained by the above method has marble-like stripes, delicate taste and mild flavor.

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Abstract

The invention discloses cheese similar to blue cheese and a preparation method thereof. The preparation method for the cheese similar to blue cheese, disclosed by the invention, comprises the following steps: (1) inoculating a lactic acid bacteria starter and an Aspergillus Oryzae culture solution to sterilized raw milk, and fermenting till the pH value is 6.3-6.5; (2) adding chymosin for curding so as to obtain curd; (3) cutting the curd so as to obtain curd blocks; (4) removing whey of the curd blocks, then enabling the curd blocks to enter a mould for molding and be subjected to demoulding, picking, puncturing and aging, wherein the aging is carried out in the way that aging is carried out for 1-5 days at the temperature of 20-30 DEG C, is carried out for 3-7 days at the temperature of 15-20 DEG C, and is continuously carried out for 5-20 days at the temperature of 8-12 DEG C, and the environmental relative humidity for aging is 85-95%. The cheese prepared through the preparation method disclosed by the invention is provided with marble texture, and is high in nutritive value; besides, the method is simple, convenient, easy to operate, and short in production cycle, and facilitates popularization and application.

Description

technical field [0001] The invention relates to a quasi-blue cheese and a preparation method thereof. Background technique [0002] Cheese is an ancient and traditional food. Since the research on cheese in my country started relatively late, and also lacks the key technology of cheese production with independent intellectual property rights, the output of natural cheese in my country is very low, and most cheese products rely on foreign imports. But the local flavor and mouthfeel of imported natural cheese are more suitable for the eating habits of foreigners, and its local flavor and mouthfeel are not liked by Chinese people. [0003] my country has abundant microbial resources, and many microorganisms have been used in traditional food in my country for thousands of years. These microbial fermented foods are deeply loved by Chinese people in terms of flavor and mouthfeel. Using the microbial resources widely used in traditional food in our country to research and develo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/068
Inventor 侯建平郭本恒刘振民于华宁杭锋宋馨穆海菠王钦博朱军伟
Owner BRIGHT DAIRY & FOOD CO LTD
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