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A kind of soft buffalo milk cheese fermented by red yeast rice and mucor and its preparation method

A technology of mixed fermentation and buffalo milk, applied in the field of preparation of soft buffalo milk cheese

Active Publication Date: 2020-07-07
广州煜景科技服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, in the existing mold cheese varieties currently on the market, Mucor is less used in cheese, so in order to give full play to the application advantages of Monascus and Actinosa radiata in traditional food, the present invention is particularly aimed at the prior art. Insufficient, combine the two and apply them in the preparation of cheese

Method used

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  • A kind of soft buffalo milk cheese fermented by red yeast rice and mucor and its preparation method
  • A kind of soft buffalo milk cheese fermented by red yeast rice and mucor and its preparation method
  • A kind of soft buffalo milk cheese fermented by red yeast rice and mucor and its preparation method

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Effect test

Embodiment 1

[0044] A kind of soft buffalo milk cheese fermented by red yeast rice and mucor mold is prepared by using fresh whole buffalo milk as the main ingredient, and is prepared through the following steps:

[0045] (1) Standardization: fresh full-fat buffalo milk is first filtered twice with 200-mesh gauze, and then standardized, and the ratio of protein to fat is 0.60;

[0046] (2) Pasteurization: pasteurize the standardized buffalo milk; wherein, the pasteurization temperature is 65°C, and the sterilization time is 25-35min;

[0047] (3) Lactic acid bacteria fermentation and enzyme curdling: cool the pasteurized buffalo milk to 32°C, add 0.02% of the buffalo milk mass lactic acid bacteria starter, stir evenly, let stand for acidification for 20 minutes, and then add 0.002% of the buffalo milk mass rennet and calcium chloride solution accounting for 0.02% of the mass of buffalo milk, stirred evenly and left to stand for 30 minutes to obtain curds; among them, Lactobacillus casei, L...

Embodiment 2

[0054] A soft buffalo milk cheese fermented by red yeast rice and mucormyces, which is prepared from fresh whole buffalo milk as the main ingredient, and is prepared through the following steps:

[0055](1) Standardization: fresh full-fat buffalo milk is first filtered twice with 200-mesh gauze, and then standardized, and the ratio of protein to fat is 0.62;

[0056] (2) Pasteurization: pasteurize the standardized buffalo milk; wherein, the pasteurization temperature is 67° C., and the sterilization time is 28 minutes;

[0057] (3) Lactic acid bacteria fermentation and enzyme curdling: cool the pasteurized buffalo milk to 34°C, add 0.022% of the mass of buffalo milk with lactic acid bacteria starter, stir evenly and leave it to acidify for 22 minutes, then add 0.0022% of the mass of buffalo milk rennet and calcium chloride solution accounting for 0.025% of the mass of buffalo milk, stirred evenly and left to stand for 35 minutes to obtain curds; among them, Lactobacillus casei...

Embodiment 3

[0064] A kind of soft buffalo milk cheese fermented by red yeast rice and mucor mold is prepared by using fresh whole buffalo milk as the main ingredient, and is prepared through the following steps:

[0065] (1) Standardization: fresh full-fat buffalo milk is first filtered twice with 200-mesh gauze, and then standardized, and the ratio of protein to fat is 0.63;

[0066] (2) Pasteurization: pasteurize the standardized buffalo milk; wherein, the pasteurization temperature is 68° C., and the sterilization time is 30 minutes;

[0067] (3) Lactic acid bacteria fermentation and enzyme curdling: cool the pasteurized buffalo milk to 35°C, add 0.025% of the buffalo milk mass lactic acid bacteria starter, stir evenly, let it stand for 23 minutes to acidify, and then add 0.0025% of the buffalo milk mass rennet and calcium chloride solution accounting for 0.03% of the mass of buffalo milk, stirred evenly and left to stand for 40 minutes to obtain curds; wherein, Lactobacillus casei, La...

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Abstract

The invention discloses a soft buffalo milk cheese obtained by mixed fermentation of red yeast rice and mucor and a preparation method of the soft buffalo milk cheese, and belongs to the technical field of processing of cheese. The soft buffalo milk cheese is prepared by taking fresh buffalo milk as a main material, and carrying out buffalo milk standardizing, pasteurization, lactobacillus fermentation, rennet coagulation, whey draining, mold entering and forming, inoculating and ripening. In a lactobacillus fermentation process, mixed bacteria which are obtained by mixing lactobacterium casei, plant lactobacillus, lactococcus lactis and lactobacillus paracasei are used. In the inoculating step, mixed spore suspension which is obtained by culturing monascus and actinomucor elegans in a mixing manner is used. The soft buffalo milk cheese prepared by the method is soft in texture and has full-bodied milk flavor; pungent odor such as piquancy of cheese ripened by mycete in the traditional mode is reduced; and the soft buffalo milk cheese is suitable for Chinese people, is rich in monacolin K and gamma-aminobutyric acid, and is good in health-care effect.

Description

【Technical field】 [0001] The invention relates to the technical field of cheese processing, in particular to a method for preparing soft buffalo cheese mixed with red yeast rice and mucor. [0002] 【technical background】 [0003] Buffalo milk is a special dairy product in southern my country, which has the characteristics of high quality and safety. The output of buffalo milk is relatively low, but its protein, milk fat, vitamins, trace elements, etc. are higher than black and white milk, and it is known as the "king of milk". Studies have shown that buffalo milk is the most suitable milk source for making cheese. At present, my country's buffalo milk processing industry is still in its infancy, mainly liquid milk, and there are few high value-added products. [0004] Cheese is a fermented dairy product that concentrates most of the essence of milk. It has very high nutritional value, is easy to digest, and has high biological value. It is a typical natural health food. Ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/02A23C19/032A23C19/05A23C19/064
CPCA23C19/02A23C19/0323A23C19/05A23C19/064
Inventor 谢芳杨承剑曾庆坤杨晓梅唐艳冯玲
Owner 广州煜景科技服务有限公司
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