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Health camembert cheese and preparation method thereof

A functional and cheese technology, which is applied in the field of cheese, Camembert-like cheese and its preparation, can solve the problem of difficult flavor of Camembert-like cheese, and achieve the effects of softening flavor, enhancing nutrition and improving flavor.

Inactive Publication Date: 2014-12-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a novel Camembert-like cheese with health care function and its preparation method in view of the fact that the flavor of conventional Camembert-like cheese on the market is difficult to be accepted by Chinese consumers

Method used

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  • Health camembert cheese and preparation method thereof
  • Health camembert cheese and preparation method thereof
  • Health camembert cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] In the following examples, the source of raw materials used is as follows:

[0048] Flora Danica starter: Kerr Hansen;

[0049] MA14 starter: Danisco;

[0050] Calf rennet: Danisco;

[0051] Geotrichum candidum GEO17 and Penicillium candidum PC12: Danisco;

[0052] Monascus purpureus strains in Monascus purpureus are Monascus purpureus strain BD-M-1, whose strain preservation number is CGMCC No.8120, and Monascus purpureus strain GL-1, whose strain preservation number is CGMCC No.7603 .

[0053] Example 1

[0054] A kind of preparation method of Camembert type cheese with health care function, it comprises the following steps:

[0055] (1) 100L whole milk was sterilized at 72°C for 15s, cooled to 30°C, inoculated with 20U of MA14 starter and 10 5 The spore liquid of Monascus strain BD-M-1 (strain preservation number is CGMCC No.8120) of cfu / L raw milk, ferment 70-80min to the pH value of feed liquid to be 6.2-6.3, feed liquid and containing 2g 1wt% calf rennet aq...

Embodiment 2

[0061] A kind of preparation method of Camembert type cheese with health care function, it comprises the following steps:

[0062] (1) 100L whole fat goat milk was sterilized at 68°C for 30s, cooled to 28°C, inoculated with 20U of Flora Danica starter and 10 4 The spore liquid of the monascus strain BD-M-1 of cfu / L raw material milk, ferment 70-80min to the pH value of feed liquid is 6.3-6.4, feed liquid and the 2wt% that contains 1g calf rennet Calf rennet aqueous solution was mixed at 28°C for 45 minutes to obtain curd;

[0063] Wherein, Monascus spore liquid is made by following method:

[0064] ①Pick the spores from the Monascus slant into sterile water, break them up with glass beads to get the spore suspension, put 5mL of the spore suspension into 50mL of the Monascus culture medium, and culture on a shaking table at 180rpm at 25°C for 2 days , to get the seed liquid; wherein, the Monascus culture medium contains: potato dipping powder 20g / L, glucose 30g / L;

[0065] ②...

Embodiment 3

[0068] A kind of preparation method of Camembert type cheese with health care function, it comprises the following steps:

[0069] (1) 100L whole fat camel milk was sterilized at 70°C for 25s, cooled to 29°C, inoculated with 10U of MA14 starter and 5×10 4 The spore liquid of Monascus strain BD-M-1 of cfu / L raw milk, ferment 70-80min to the pH value of feed liquid is 6.2-6.3, feed liquid and the 1.5 that contains 1.5g calf rennet chymosin Wt% calf rennet aqueous solution was mixed at 29°C for 40 minutes to obtain curd;

[0070] Wherein, Monascus spore liquid is made by following method:

[0071] ①Pick the spores from the Monascus slant into sterile water, break them up with glass beads to get the spore suspension, put 5mL of the spore suspension into 50mL of the Monascus culture medium, and culture it on a shaking table at 30°C and 200rpm for 3 days , to get the seed solution; wherein, the Monascus culture medium contains: potato dipping powder 12g / L, glucose 20g / L;

[0072]...

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Abstract

The invention discloses health camembert cheese and a preparation method thereof. The method comprises the following steps: (1) sterilizing raw milk and then cooling to obtain processed milk, inoculating the processed milk with a lactic acid bacteria starter and monascus spore liquid, fermenting until the pH of the material liquid is 6.2 to 6.4, and then adding chymosin and mixing to obtain milk curd, wherein monascus refers to monascus purpureus strain with storage number of CGMCC (China General Microbiological Culture Collection Center) No.8120; and (2) cutting the milk curd obtained in step (1) into blocks, agitating and removing whey, adding salt to the milk curd after whey is removed, uniformly agitating, feeding into a die to form, standing to further remove the whey, soaking with a spore solution of cryytococcus neoformans and / or pcnicillium candidium, drying and then curing to obtain the health camembert cheese. According to the health camembert cheese, the taste is easily accepted by Chinese consumers; the health camembert cheese contains high-content gamma-aminobutyric acid, monacolin and other functional active ingredients; in addition, citrinin is small in output, so that the nutritional value is raised, and the biosecurity is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to cheese, in particular to Camembert-like cheese with health care function and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, is a fresh or mature dairy product made from raw milk, skimmed milk, buttermilk, cream, cream, milk protein powder or a mixture thereof, and curdled. Cheese has a long history and is an important branch of dairy products. Because it concentrates most of the refined ingredients in milk, it is also known as the "king of milk products" and is the product with the highest added value in the dairy industry. Cheese is rich in a variety of high-quality proteins, vitamins, calcium, phosphorus and other nutrients, with high nutritional value. Moreover, cheese excretes a large amount of whey during the production process, so that the lactose content is low, and it is suitable for a wide range of people, especially for p...

Claims

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Application Information

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IPC IPC(8): A23C19/032A23C19/064A23C19/08
Inventor 于华宁郭本恒侯建平杭锋刘振民王钦博宋馨穆海菠朱军伟
Owner BRIGHT DAIRY & FOOD
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