A kind of Aspergillus oryzae surface-ripened cheese and its preparation method

A technology for Aspergillus oryzae and Aspergillus oryzae spores is applied in the field of mature cheese on the surface of Aspergillus oryzae and its preparation field, which can solve the problems of cheese flavor not conforming to eating habits and the like, and achieve the effects of simple and easy preparation method, easy popularization and application, and short ripening period

Active Publication Date: 2016-01-27
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 aspergillus oryzae surface-ripened 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. The aspergillus oryzae surface-ripened cheese prepared by the inventive preparation method has unique flavor and high nutritional value; at the same time, the preparation method is simple and easy, the production cycle is short, and it is convenient for popularization and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) After sterilizing 100L of fresh milk at 72°C for 15s, cool it to 28°C, add 2g of R-704 starter, and ferment at 28°C for 100min until the pH value is 6.5;

[0037] (2) Add 1.2g calf stomach rennet, and curd the milk for 50 minutes to obtain curd;

[0038] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;

[0039] (4) Put the curd block into the mold after draining the whey, and pickle it for 12 hours with a sodium chloride aqueous solution with a mass concentration of 15% after demoulding, so that the content of sodium chloride in the curd block is 1%;

[0040] (5) Spray Aspergillus oryzae spore powder solution with a mass concentration of 0.1% (among them, the mass of Aspergillus oryzae spore powder is 0.002‰ of the mass of raw milk);

[0041] (6) Ripe at 30°C for 1 day; continue at 20°C for 7 days; continue at 12°C for 10 days; the relative humidity of the environment during the entire ripening period is 95%.

[...

Embodiment 2

[0044] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 30°C, add 2g of R-704 starter, and ferment at 30°C for 60min until the pH value is 6.4;

[0045] (2) Add 1.2g of microbial rennet, and curd the milk for 50 minutes to obtain curd;

[0046] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;

[0047] (4) Put the curd block into the mold after draining the whey, and pickle it with an aqueous sodium chloride solution with a mass concentration of 18% for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 1.5%;

[0048] (5) Spray Aspergillus oryzae spore powder solution with a mass concentration of 1.0% (among them, the quality of Aspergillus oryzae spore powder is 0.004‰ of the mass of raw milk);

[0049] (6) Mature for 4 days at 25°C; continue to mature for 5 days at 20°C; continue to mature for 15 days at 10°C; the relative humidity of the environment during the entire ripe...

Embodiment 3

[0052] (1) Sterilize 100L of fresh milk at 72°C for 15s, then cool to 33°C, add 2g of R-704 starter, and ferment at 33°C for 30 minutes until the pH value is 6.3;

[0053] (2) Add 1.2g of calf stomach rennet, and curd the milk for 50 minutes to obtain curd;

[0054] (3) Cut the curd with a steel wire knife with a blade spacing of 10 mm to 30 mm to obtain curd blocks;

[0055] (4) Put the curd block into a mold after draining the whey, and pickle it with a 20% saline solution for 12 hours after demoulding, so that the content of sodium chloride in the curd block is 3%;

[0056] (5) Spray Aspergillus oryzae spore powder solution with a mass concentration of 5% (the quality of Aspergillus oryzae spore powder is 0.008‰ of the raw milk mass);

[0057] (6) Ripe at 20°C for 7 days; continue to ripen at 15°C for 15 days; continue to ripen at 8°C for 20 days; the relative humidity of the environment during the entire ripening period is 85%.

[0058] The aspergillus oryzae surface-rip...

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PUM

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Abstract

The invention discloses aspergillus oryzae surface-ripened cheese and a preparation method thereof. The invention discloses the preparation method of the aspergillus oryzae surface-ripened cheese, which comprises the following steps of: (1) inoculating a lactic acid bacterium fermentation agent to sterilized raw milk, fermenting till a pH (Potential of Hydrogen) value is 6.3-6.5, (2) adding chymosin, obtaining curd after curding, (3) cutting the curd to form curd pieces, (4) after removing whey from the curd pieces, putting the curd pieces into a mold for forming, curing after demolding, (5) inoculating aspergillus oryzae spore powder, and (6) ripening: ripening for 1-7 days at 20-30 DEG C, ripening for 7-15 days at 15-20 DEG C, and continuing ripening for 10-20 days at 8-12 DEG C, wherein the relative humidity of a ripening environment is 85-95%. The aspergillus oryzae surface-ripened cheese prepared by the preparation method is high in nutritive value, and the preparation method is simple and convenient and short in production cycle and facilitates popularization and application.

Description

technical field [0001] The invention relates to aspergillus oryzae surface-ripened 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; therefore, 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 o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/08A23C19/032A23C19/06
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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