CN112544723A - Monascus cheese and preparation method thereof - Google Patents
Monascus cheese and preparation method thereof Download PDFInfo
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- CN112544723A CN112544723A CN202011401341.1A CN202011401341A CN112544723A CN 112544723 A CN112544723 A CN 112544723A CN 202011401341 A CN202011401341 A CN 202011401341A CN 112544723 A CN112544723 A CN 112544723A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 94
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 32
- 239000008267 milk Substances 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 32
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000002285 corn oil Substances 0.000 claims abstract description 16
- 235000005687 corn oil Nutrition 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 35
- 238000006243 chemical reaction Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- 239000012266 salt solution Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000005862 Whey Substances 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 14
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 241000219051 Fagopyrum Species 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 14
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000006395 Globulins Human genes 0.000 abstract description 6
- 108010044091 Globulins Proteins 0.000 abstract description 6
- 108010068370 Glutens Proteins 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 6
- 235000021312 gluten Nutrition 0.000 abstract description 6
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 238000005728 strengthening Methods 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 238000009825 accumulation Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 2
- 229930195729 fatty acid Natural products 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 230000035800 maturation Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000035508 accumulation Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940057059 monascus purpureus Drugs 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/093—Addition of non-milk fats or non-milk proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of dairy products, and particularly relates to monascus cheese and a preparation method thereof, wherein a monascus cheese preparation material comprises the following components in parts by mass: 50-65 parts of pure milk; 2-3 parts of grape wine; 4-5 parts of cane sugar; 2-3 parts of salt; 6-8 parts of buckwheat flour; 1.5-3 parts of concentrated lemon juice; 0.5-2 parts of monascus maturating agent; 1-2 parts of corn oil; the balance being water. According to the monascus cheese and the preparation method thereof, buckwheat flour, corn oil and a monascus maturation agent are arranged, the content of gluten in the buckwheat flour is very low, main protein is globulin, and the monascus cheese has the effects of strengthening intestines and stomach, tonifying qi and maintaining spirit, and fatty acid in the corn oil is characterized in that the content of unsaturated fatty acid is as high as 80% -85%, so that the monascus cheese has the dissolving effect on accumulation of cholesterol in blood, and monascus is introduced in the fermentation process, so that the cheese has the characteristics of low fat and cholesterol reduction.
Description
Technical Field
The invention relates to the technical field of dairy products, and particularly relates to monascus cheese and a preparation method thereof.
Background
Cheese, also called cheese, is a fermented milk product, the properties of which are similar to those of common yoghurt, and the cheese is prepared by a fermentation process and also contains lactic acid bacteria capable of health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value.
Cheese is a milk product obtained by concentrating and fermenting milk, basically eliminates a large amount of moisture in the milk, reserves the essence part with extremely high nutritional value, and is known as 'gold' in dairy products. The milk cheese product concentrates 10 kg of protein, calcium, phosphorus and other nutrients needed by human body per kg of milk, and the unique fermentation process makes the nutrient absorption rate reach 96-98%.
Monascus purpureus is named as red yeast, red vinasse and red rice. A fungus belonging to Aspergillus of Ascomycotina of Ascomycotales. Present in trees, soil, accumulations, etc. The growth on the wort agar medium is good, the colony is initially white, and becomes light pink, purple or gray black after aging. And is colored red in color. The monascus can be used for brewing wine, preparing vinegar, and serving as a coloring agent and a flavoring agent of fermented bean curd, and can also be used as a traditional Chinese medicine, and monascus has an active substance monacolin K for inhibiting cholesterol synthesis, is natural, safe, free of side effects, and has good dual effects of reducing cholesterol and blood fat.
Since cheese is an extract of high nutritional components in milk and therefore contains a high content of fat and oil, there has been an increasing demand for low-fat processed cheese from the viewpoint of health, and there is a demand for monascus cheese and a method for producing the same.
Disclosure of Invention
The invention provides monascus cheese and a preparation method thereof based on the technical problem that the existing cheese is the refined essence of high-nutrition components in milk, so that the oil and fat components contained in the cheese are high.
The invention provides monascus cheese and a preparation method thereof, and the monascus cheese preparation material comprises the following components in parts by mass:
preferably, in the first step, the pure milk, the buckwheat flour and the cane sugar are poured into a reaction kettle to be heated and stirred, the stirring temperature of the reaction kettle is controlled to be 80-100 ℃, and the stirring time is 30-40 minutes.
Preferably, in the second step, the pure milk mixed liquid heated, stirred and mixed in the first step is poured out and cooled to room temperature.
Preferably, in the third step, the concentrated lemon juice and the monascus ripener are added into the pure milk mixed liquid cooled in the second step, the mixture is poured into a reaction kettle for stirring and mixing, the stirring time is 10-15 minutes, and the stirring temperature is controlled to be 50-60 ℃.
Preferably, in the fourth step, the pure milk mixed liquid after stirring and mixing in the third step is added into wine to be uniformly mixed, poured into a mould, fermented for 24-36 hours at 35-40 ℃, and then whey is discharged.
Preferably, in the fifth step, after the cheese molded by the mold in the fourth step is demoulded, the cheese is soaked in the salt solution for 30 to 90 minutes.
Preferably, step six, the cheese soaked in the salt solution in step five is sent into an oven to be dried, the baking time is 15-25 minutes, and the temperature is 130-150 ℃.
Preferably, step seven, the dried cheese is put into a cold storage room to continue to grow and mature in an aseptic environment for 3-5 hours.
Preferably, in step eight, the surface of the cheese processed in step seven is coated with corn oil and then sent into ultrahigh pressure low temperature sterilization equipment for sterilization.
Preferably, step nine, the cheese sterilized in step eight is cut into pieces and packaged.
The beneficial effects of the invention are as follows:
1. by arranging the buckwheat flour, the corn oil and the monascus ripener, the content of gluten in the buckwheat flour is very low, the main protein is globulin, and the buckwheat flour has the effects of strengthening intestines and stomach, tonifying qi and maintaining spirit, and the fatty acid in the corn oil is characterized in that the content of unsaturated fatty acid is up to 80-85 percent, so that the corn oil has a dissolving effect on the accumulation of cholesterol in blood, and the monascus is introduced in the fermentation process, so that the cheese has the characteristics of low fat and cholesterol reduction.
2. By arranging the wine, the wine is added when the cheese is molded, so that the cheese has the characteristics of abundant nutrition and mellow flavor of the cheese and no mutton smell, and achieves the effect of better taste.
Detailed Description
In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.
The monascus cheese preparation material comprises the following components in parts by mass:
step one, pouring pure milk, buckwheat flour and cane sugar into a reaction kettle, heating and stirring, wherein the stirring temperature of the reaction kettle is controlled to be 80-100 ℃, and the stirring time is 30-40 minutes; pouring out the pure milk mixed liquid heated, stirred and mixed in the step one, and cooling to room temperature; step three, adding the concentrated lemon juice and the monascus ripener into the pure milk mixed liquid cooled in the step two, pouring the mixture into a reaction kettle, stirring and mixing for 10-15 minutes, and controlling the stirring temperature to be 50-60 ℃; step four, adding the pure milk mixed liquid obtained by stirring and mixing in the step three into wine, uniformly mixing, pouring into a mould, fermenting at the temperature of 35-40 ℃ for 24-36 hours, and discharging whey; step five, demoulding the cheese molded by the mould in the step four, and soaking the cheese in salt solution for 30-90 minutes; step six, sending the cheese soaked in the salt solution in the step five into an oven for drying, wherein the baking time is 15-25 minutes, and the temperature is 130-150 ℃; step seven, putting the dried cheese into a refrigerating chamber to continue to grow and mature in an aseptic environment for 3-5 hours; step eight, coating corn oil on the surface of the cheese processed in the step seven, and then sending the cheese into ultrahigh pressure low temperature sterilization equipment for sterilization; step nine, cutting the cheese sterilized in the step eight into pieces and packaging;
by arranging the buckwheat flour, the corn oil and the monascus ripener, the content of gluten in the buckwheat flour is very low, the main protein is globulin, and the buckwheat flour has the effects of strengthening intestines and stomach, tonifying qi and maintaining spirit;
by arranging the wine, the wine is added when the cheese is molded, so that the cheese has the characteristics of abundant nutrition and mellow flavor of the cheese and no mutton smell, and achieves the effect of better taste.
Example one
The monascus cheese preparation material comprises the following components in parts by mass:
step one, pouring pure milk, buckwheat flour and cane sugar into a reaction kettle, heating and stirring, wherein the stirring temperature of the reaction kettle is controlled at 80 ℃, and the stirring time is 30 minutes; pouring out the pure milk mixed liquid heated, stirred and mixed in the step one, and cooling to room temperature; step three, adding the concentrated lemon juice and the monascus ripener into the pure milk mixed liquid cooled in the step two, pouring the mixture into a reaction kettle, stirring and mixing for 10 minutes, and controlling the stirring temperature at 50 ℃; step four, adding the pure milk mixed liquid obtained by stirring and mixing in the step three into wine, uniformly mixing, pouring into a mould, fermenting at 35 ℃ for 24 hours, and discharging whey; step five, demolding the cheese molded by the mold in the step four, and soaking the cheese in salt solution for 30 minutes; step six, sending the cheese soaked in the salt solution in the step five into an oven for drying, wherein the baking time is 15 minutes, and the temperature is 130 ℃; step seven, putting the dried cheese into a refrigerating chamber to continue to grow and mature in an aseptic environment for 3 hours; step eight, coating corn oil on the surface of the cheese processed in the step seven, and then sending the cheese into ultrahigh pressure low temperature sterilization equipment for sterilization; step nine, cutting the cheese sterilized in the step eight into pieces and packaging;
by arranging the buckwheat flour, the corn oil and the monascus ripener, the content of gluten in the buckwheat flour is very low, the main protein is globulin, and the buckwheat flour has the effects of strengthening intestines and stomach, tonifying qi and maintaining spirit;
by arranging the wine, the wine is added when the cheese is molded, so that the cheese has the characteristics of abundant nutrition and mellow flavor of the cheese and no mutton smell, and achieves the effect of better taste.
Example two
The monascus cheese preparation material comprises the following components in parts by mass:
step one, pouring pure milk, buckwheat flour and cane sugar into a reaction kettle, heating and stirring, wherein the stirring temperature of the reaction kettle is controlled at 90 ℃, and the stirring time is 35 minutes; pouring out the pure milk mixed liquid heated, stirred and mixed in the step one, and cooling to room temperature; step three, adding the concentrated lemon juice and the monascus ripener into the pure milk mixed liquid cooled in the step two, pouring the mixture into a reaction kettle, stirring and mixing for 13 minutes, and controlling the stirring temperature to be 55 ℃; step four, adding the pure milk mixed liquid obtained by stirring and mixing in the step three into wine, uniformly mixing, pouring into a mould, fermenting at 37 ℃ for 30 hours, and discharging whey; step five, demoulding the cheese molded by the mould in the step four, and soaking the cheese in salt solution for 60 minutes; step six, sending the cheese soaked in the salt solution in the step five into an oven for drying, wherein the baking time is 20 minutes, and the temperature is 140 ℃; step seven, putting the dried cheese into a refrigerating chamber to continue to grow and mature in an aseptic environment for 4 hours; step eight, coating corn oil on the surface of the cheese processed in the step seven, and then sending the cheese into ultrahigh pressure low temperature sterilization equipment for sterilization; step nine, cutting the cheese sterilized in the step eight into pieces and packaging;
by arranging the buckwheat flour, the corn oil and the monascus ripener, the content of gluten in the buckwheat flour is very low, the main protein is globulin, and the buckwheat flour has the effects of strengthening intestines and stomach, tonifying qi and maintaining spirit;
by arranging the wine, the wine is added when the cheese is molded, so that the cheese has the characteristics of abundant nutrition and mellow flavor of the cheese and no mutton smell, and achieves the effect of better taste.
EXAMPLE III
The monascus cheese preparation material comprises the following components in parts by mass:
step one, pouring pure milk, buckwheat flour and cane sugar into a reaction kettle, heating and stirring, wherein the stirring temperature of the reaction kettle is controlled at 100 ℃, and the stirring time is 40 minutes; pouring out the pure milk mixed liquid heated, stirred and mixed in the step one, and cooling to room temperature; step three, adding the concentrated lemon juice and the monascus ripener into the pure milk mixed liquid cooled in the step two, pouring the mixture into a reaction kettle, stirring and mixing for 15 minutes, and controlling the stirring temperature at 60 ℃; step four, adding the pure milk mixed liquid obtained by stirring and mixing in the step three into wine, uniformly mixing, pouring into a mould, fermenting at 40 ℃ for 36 hours, and discharging whey; step five, demolding the cheese molded by the mold in the step four, and soaking the cheese in salt solution for 90 minutes; step six, sending the cheese soaked in the salt solution in the step five into an oven for drying, wherein the baking time is 25 minutes, and the temperature is 150 ℃; step seven, putting the dried cheese into a refrigerating chamber to continue to grow and mature in an aseptic environment for 5 hours; step eight, coating corn oil on the surface of the cheese processed in the step seven, and then sending the cheese into ultrahigh pressure low temperature sterilization equipment for sterilization; step nine, cutting the cheese sterilized in the step eight into pieces and packaging;
by arranging the buckwheat flour, the corn oil and the monascus ripener, the content of gluten in the buckwheat flour is very low, the main protein is globulin, and the buckwheat flour has the effects of strengthening intestines and stomach, tonifying qi and maintaining spirit;
by arranging the wine, the wine is added when the cheese is molded, so that the cheese has the characteristics of abundant nutrition and mellow flavor of the cheese and no mutton smell, and achieves the effect of better taste.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A monascus cheese, which is characterized in that: the monascus cheese preparation material comprises the following components in parts by mass:
2. the method of preparing monascus cheese according to claim 1, wherein: step one, pouring pure milk, buckwheat flour and cane sugar into a reaction kettle, heating and stirring, wherein the stirring temperature of the reaction kettle is controlled to be 80-100 ℃, and the stirring time is 30-40 minutes.
3. The method for preparing monascus cheese according to claim 2, wherein: and step two, pouring out the pure milk mixed liquid heated and stirred and mixed in the step one, and cooling to room temperature.
4. The method for preparing Monascus cheese according to claim 3, wherein the method comprises the following steps: and step three, adding the concentrated lemon juice and the monascus ripener into the pure milk mixed liquid cooled in the step two, pouring the mixture into a reaction kettle, stirring and mixing for 10-15 minutes, and controlling the stirring temperature to be 50-60 ℃.
5. The method for preparing Monascus cheese according to claim 4, wherein the method comprises the following steps: step four, adding the pure milk mixed liquid stirred and mixed in the step three into wine, uniformly mixing, pouring into a mould, fermenting at the temperature of 35-40 ℃ for 24-36 hours, and discharging whey.
6. The method for preparing Monascus cheese according to claim 5, wherein the method comprises the following steps: step five, demoulding the cheese molded by the mould in the step four, and soaking the cheese in salt solution for 30-90 minutes.
7. The method for preparing Monascus cheese according to claim 6, wherein the method comprises the following steps: and step six, sending the cheese soaked in the salt solution in the step five into an oven for drying, wherein the baking time is 15-25 minutes, and the temperature is 130-150 ℃.
8. The method for preparing Monascus cheese according to claim 7, wherein the method comprises the following steps: and seventhly, putting the dried cheese into a refrigerating chamber to continuously grow and mature for 3-5 hours in an aseptic environment.
9. The method for preparing monascus cheese according to claim 8, wherein: and step eight, coating corn oil on the surface of the cheese processed in the step seven, and then sending the cheese into ultrahigh pressure low temperature sterilization equipment for sterilization.
10. The method for preparing monascus cheese according to claim 9, wherein: and step nine, cutting the cheese sterilized in the step eight into pieces and packaging.
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|---|---|---|---|
| CN202011401341.1A CN112544723A (en) | 2020-12-02 | 2020-12-02 | Monascus cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011401341.1A CN112544723A (en) | 2020-12-02 | 2020-12-02 | Monascus cheese and preparation method thereof |
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|---|---|---|---|---|
| CN104770475A (en) * | 2015-04-02 | 2015-07-15 | 安徽农业大学 | Buckwheat fresh cheese preparing method |
| CN110583792A (en) * | 2019-09-17 | 2019-12-20 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN110859225A (en) * | 2019-11-28 | 2020-03-06 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| WO2020170117A1 (en) * | 2019-02-19 | 2020-08-27 | Salvatore Valenti | Method for producing milk containing lipid-lowering substances |
-
2020
- 2020-12-02 CN CN202011401341.1A patent/CN112544723A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770475A (en) * | 2015-04-02 | 2015-07-15 | 安徽农业大学 | Buckwheat fresh cheese preparing method |
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