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Fresh red rice cheese and preparation method thereof

A technology of fresh cheese and red yeast rice, applied in the field of red yeast rice fresh cheese and its preparation, can solve the problems of flavor and texture deterioration, acidity rise, etc., achieve long shelf life and avoid flavor and texture deterioration

Active Publication Date: 2014-04-09
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 provide a kind of red koji fresh cheese and its preparation method in order to overcome the defects of the existing fresh cheese production process that will cause excessive fermentation to increase the acidity, thereby resulting in the deterioration of flavor and texture.

Method used

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  • Fresh red rice cheese and preparation method thereof
  • Fresh red rice cheese and preparation method thereof
  • Fresh red rice cheese and preparation method thereof

Examples

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Effect test

Embodiment 1

[0036] 100 kg of raw milk was sterilized at 72°C for 15 seconds and cooled to 30°C, 5% homogenized Monascus culture broth was added to the raw milk to ferment, and the pH of the raw milk was 4.8. Add 0.02%~0.05% rennet of the raw milk quality, stir evenly, and leave to ferment until the pH value is 4.6 to form curd. After cutting, the obtained curd mass is heated to 50°C within 120 minutes, and then washed with 50°C sterile water to remove whey. After washing twice with sterile water at 5°C, finally washing with sterile water at 1°C and keeping it for a period of time to make the cheese curd temperature lower than 4°C, drained and filled into the container to prepare fresh red yeast rice cheese.

Embodiment 2

[0038] 100 kg of raw milk was sterilized at 72°C for 15 seconds and cooled to 30°C, 5% of the homogenized Monascus culture broth was added to the raw milk to ferment, and fermented until the pH of the raw milk was 5.0. Add 0.02%~0.05% rennet of the raw milk quality, stir evenly, and leave to ferment until the pH value is 4.6 to form curd. After cutting, the obtained curd mass is heated to 50°C within 120 minutes, and then washed with 50°C sterile water to remove whey. After washing twice with sterile water at 5°C, finally washing with sterile water at 1°C and keeping it for a period of time to make the cheese curd temperature lower than 4°C, drained and filled into the container to prepare fresh red yeast rice cheese.

Embodiment 3

[0040] Sterilize 100 kg of raw milk at 72°C for 15 seconds and cool to 30°C, add 5% homogenized Monascus culture broth to the raw milk for fermentation, and ferment until the pH of the raw milk is 5.2. Add 0.02%~0.05% rennet of the raw milk quality, stir evenly, and leave to ferment until the pH value is 4.6 to form curd. After cutting, the obtained curd mass is heated to 50°C within 120 minutes, and then washed with 50°C sterile water to remove whey. After washing twice with sterile water at 5°C, finally washing with sterile water at 1°C and keeping it for a period of time to make the cheese curd temperature lower than 4°C, drained and filled into the container to prepare fresh red yeast rice cheese.

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Abstract

The invention discloses fresh red rice cheese and a preparation method of the fresh red rice cheese. The preparation method comprises the following steps: (1) inoculating a monascus culture solution to sterilized raw milk at the temperature of 28-32 DEG C, and reducing the pH value to be 4.8-5.2; (2) adding 0.0002%-0.0005% of chymosin by mass percent, and fermenting until the pH value is 4.5-4.7, so as to obtain curd; (3) cutting the curd, raising the temperature to 49-54 DEG C within 120 minutes, carrying out washing by virtue of sterile water at 49-54 DEG C, and eliminating whey, so as to obtain curdled milk; and (4) washing the obtained curdled milk by virtue of the sterile water at 1-5 DEG C, draining away water, and filling the curdled milk into a container, so as to obtain the fresh red rice cheese. The fresh red rice cheese is gentle in flavor, long in guarantee period, high in nutrition value, rich in active functional components and conforms to the dietary habit of Chinese.

Description

Technical field [0001] The invention specifically relates to fresh red yeast cheese and a preparation method thereof. Background technique [0002] Fresh cheese refers to cheese that has not been matured and processed. There are many kinds of well-known fresh cheeses in the world. Compared with mature and processed natural cheeses and processed cheeses, fresh cheeses have poor storage properties on the one hand, and on the other hand their flavors are not easily accepted by the Chinese. [0003] my country has abundant microbial resources. Many traditional foods are microbial fermented foods. These microbial fermented foods are deeply loved by the Chinese in terms of flavor and taste. The use of starter strains widely used in traditional Chinese food to research and develop fresh cheese suitable for Chinese taste has become one of the hot spots in the development and research of fresh cheese. [0004] Monascus (also known as red yeast rice) has a long history of application in my c...

Claims

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Application Information

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IPC IPC(8): A23C19/032
Inventor 侯建平郭本恒刘振民杭锋于华宁宋馨穆海菠王钦博朱军伟
Owner BRIGHT DAIRY & FOOD
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