CN112674176B

CN112674176B - Method for making red Qu Laozao buffalo milk palace cheese

Info

Publication number: CN112674176B
Application number: CN202011600972.6A
Authority: CN
Inventors: 唐艳; 陈明棠; 冯玲; 农皓茹; 李舒露; 黄斌
Original assignee: GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INSTITUTE
Current assignee: GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INSTITUTE
Priority date: 2020-12-30
Filing date: 2020-12-30
Publication date: 2023-08-04
Anticipated expiration: 2040-12-30
Also published as: CN112674176A

Abstract

The invention discloses a method for manufacturing red Qu Laozao buffalo milk palace cheese, which comprises the following steps: (1) sugar: preheating buffalo milk, pouring sucrose into the preheated buffalo milk, stirring and dissolving; (2) homogenizing; (3) cooling; (4) adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding red Qu Laozao paste into cooled water milk, stirring, packaging into small porcelain bowl with cover, and standing; and (5) baking: and placing the small porcelain bowl into a baking oven, and baking at constant temperature until the clot is firm, no crack exists, no fluidity exists, and no floccule exists, so that the palace cheese is prepared. The traditional process for preparing the palace cheese is improved, the prepared palace cheese has the characteristics of the palace cheese, is rich in milk fragrance, smooth and fine, has mellow and sweet taste with wine taste and the special flavor of red yeast rice, and is high in water retention rate, hardness, viscosity, viscoelasticity, tackiness and cohesiveness, good in product texture and good in edible taste.

Description

Method for making red Qu Laozao buffalo milk palace cheese

Technical Field

The invention relates to the technical field of food processing, in particular to a method for manufacturing red Qu Laozao buffalo milk palace cheese.

Background

The traditional manufacturing method of the palace cheese is to blend white granulated sugar into fresh cow milk, add a proper amount of polished glutinous rice wine, stir evenly, split into bowls, heat, bake and cool. The polished glutinous rice wine eliminates the self fishy smell of the milk, is perfectly matched with the polished glutinous rice wine, and has the mellow, fine and smooth fragrance of the milk and the rice wine. The palace cheese has high requirements on raw materials, and the traditional manufacturing process is quite elegant.

Both palace cheese and natural cheese belong to milk products which are required to be prepared through curd, and can be called cheese, but the curd and curd mechanisms and the preparation processes of the palace cheese and the natural cheese are quite different. The palace cheese is mainly prepared by combining acid produced by Rhizopus in fermented glutinous rice or rice wine with casein in milk, fermenting the curd at a high temperature to stabilize the shape. Is a dairy product with short time consumption and relatively simple process. The process for preparing natural cheese is more complicated, bacterial and chymosin are added into sterilized milk, chymosin is utilized for chymosin to carry out chymosin, and then the natural cheese is cut, filtered, squeezed, post-fermented and matured. The flavor of the cheese is more unique and stimulated, and compared with the palace cheese, the cheese is more accepted by Chinese consumers.

In recent years, buffalo dairy products are becoming new pets for people's dairy consumption. The buffalo milk is rich in proteins, amino acids, milk fat, vitamins, trace elements and the like. Is most suitable for children to grow and develop and resist aging, and is a nutritional food suitable for the old and the young. The buffalo milk has rich nutrition and high contents of protein, fat and total solids, and researches show that protein casein in the buffalo milk has large particle diameter of casein micelle, is easy to agglutinate, and forms a protein network structure with better elasticity. These all make buffalo milk more suitable for processing cheese than holstein milk. The cheese produced by the buffalo milk has high yield and contains some functional components, so that the produced cheese has better dry and cool quality than the cheese produced by the common buffalo milk; in addition, the ginger milk and the double-skin milk which are familiar to two people must be made of buffalo milk. Therefore, the buffalo milk is taken as the raw material milk of the royal cheese, so that the quality of the northern traditional royal cheese can be improved.

Although buffalo milk has better sweetness, deep breadth and good flavor compared with cheese made of common milk, the buffalo milk cheese has soft texture and poor elasticity, so that the making and processing technology of the buffalo milk cheese is improved, the texture of the buffalo milk cheese is improved, and the taste is especially necessary.

Disclosure of Invention

The invention solves the technical problems of high sweetness, high nutritive value, good flavor, soft texture, poor elasticity and poor taste of buffalo milk cheese in the prior art, and provides the manufacturing method of red Qu Laozao buffalo milk palace cheese.

In order to solve the problems, the invention adopts the following technical scheme:

the preparation method of the red Qu Laozao buffalo milk palace cheese comprises the following steps:

(1) Adding sugar: preheating buffalo milk to 50-60 ℃, pouring sucrose into the preheated buffalo milk, stirring and dissolving; the adding amount of the sucrose is 6-8% of the quality of buffalo milk;

(2) Homogenizing: homogenizing the sweetened buffalo milk;

(3) And (3) cooling: cooling the homogenized buffalo milk to 32-35 ℃;

(4) Adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding the red Qu Laozao paste into cooled water milk, uniformly stirring, subpackaging into small porcelain bowls with covers, and standing for 8-15 minutes; the addition amount of the red yeast rice wine paste is 20% -40% of the quality of buffalo milk;

(5) Baking: and (3) putting the small porcelain bowl into a baking oven, and baking at the constant temperature of 85-95 ℃ for 20-40 min until the clot is firm, no crack and no fluidity are caused, and no floccule is caused, thus preparing the palace cheese.

In the step (1), the buffalo milk is fresh buffalo milk without antibiotics, the protein mass percent is not less than 4%, and the fat mass percent is not less than 7%.

Wherein the homogenizing treatment temperature is 50-60 ℃ and the pressure is 10-30 MPa. The diameter of fat globules in milk can be reduced by homogenization, fat floating phenomenon can be prevented, and milk digestion and absorption are easy.

In the step (4), the milk filling amount of the small porcelain bowl is more than two thirds of the bottle body of the small porcelain bowl.

Wherein, the red yeast rice wine is prepared by the following method:

(1) Selecting glutinous rice: new rice in the same year has good viscosity and glutinous rice with more pulp/wine;

(2) Cleaning and soaking: removing impurities, cleaning, refrigerating and soaking for more than 6 hours;

(3) And (3) cooking: steaming the soaked glutinous rice in a steamer; the heat and time are controlled, the glutinous rice is completely steamed, and the phenomenon that the rice grains return to hard after fermentation and influence the quality of the red yeast rice wine is avoided;

(4) And (3) cooling: cooling steamed glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and keeping the temperature of the lower yeast at no lower than 30deg.C;

(5) Adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding cooled glutinous rice, and stirring;

(6) Fermentation: and (3) stopping fermenting after the fermentation temperature is between 32 and 35 ℃ and the constant temperature is between 40 and 48 hours, and putting the fermented product into a refrigerator for refrigeration for standby.

Wherein the addition of the red yeast is 1-5% of the dry glutinous rice in mass, and the addition of the distiller's yeast is 0.1-0.5% of the dry glutinous rice in mass.

Red rice contains rich phosphorus, vitamin A, B group, pantothenic acid, vitamin E, glutathione and other substances, and has quite high nutritive value. Red yeast rice has been widely used in medical care since ancient times according to the records of ancient medical books and folk flows. The main drug effects of the red yeast rice are summarized in the Chinese medicine dictionary published in recent continental years as ' activating blood circulation to dissipate blood stasis ', strengthening spleen to promote digestion, and treating postpartum lochiorrhea, stasis abdominal pain, food stagnation and distention, red and white diarrhea and traumatic injury '. In recent years, researchers in japan have found various effective substances in fermentation metabolites in monascus, such as Monacolin k, r-aminobutyric acid (GABA) and Glucosamine (or other cell wall components of monascus, monascorubin and Rubropunctatin of monascus orange pigment, etc., and thus they believe that monascus has indeed medical effects of lowering blood cholesterol, lowering blood sugar, lowering blood pressure, preventing cancer, etc.

The fermented glutinous rice is obtained by saccharification and fermentation of cooked glutinous rice by utilizing beneficial microorganisms and yeast in distiller's yeast, and has unique bouquet, and blended sour and sweet tastes. The fermented glutinous rice is rich in nutrition, contains a large amount of sugar, amino acid, trace elements, vitamins and the like, has the health-care functions of improving immunity, promoting metabolism and the like, and the fermented glutinous rice prepared by adding the red rice has the characteristics of the red rice and the fermented glutinous rice in nutritive value and flavor, so that the effects complement each other.

Compared with the prior art, the invention has the following beneficial effects:

(1) In the prior art, no precedent for making palace cheese by taking buffalo milk and monascus as main raw materials exists. The red yeast mash product prepared by adopting high-quality red yeast rice and glutinous rice through special processes is milky white and reddish, and has the advantages of uniform texture, complete curd, fineness, smoothness, rich milk flavor and mellow flavor of wine. The product can be added with nut kernel and dried fruit for further eating. The monascus high temperature resistant and saccharification capacity is high, and the monascus high temperature resistant monascus fermentation capacity is high, so that the monascus high temperature resistant monascus health care cheese has the advantages of delicious taste and nutritional value of the imperial cheese and the buffalo milk, and has the medical care effect of the monascus. Compared with natural cheese in a state of less acceptable consumer groups due to unique flavor, the red Qu Laozao palace cheese developed by the invention is more favored by Chinese consumers, has the characteristics of palace cheese, has strong milk flavor, is smooth and fine, has mellow and sweet taste with wine flavor and has the special flavor of red yeast rice; meanwhile, the red rice milk also has the characteristics of being easy to digest and strengthening the spleen and stomach, and is a functional high-end buffalo milk product combining north and south features.

(2) The buffalo milk is suitable for preparing cheese due to the high casein content and fat contained in the buffalo milk, and is prepared according to the traditional process for preparing the palace cheese, the prepared palace cheese has good flavor, but soft texture and poor elasticity, the texture and quality of the palace cheese can be greatly improved after the traditional process for adding the monascus into the polished glutinous rice wine, the prepared palace cheese has high water content, high hardness, high viscoelasticity, high viscosity and high cohesiveness, has the characteristics of the palace cheese, is rich in milk fragrance, is smooth and fine, has the fragrant and sweet taste of wine taste, and has the special flavor of the monascus rice, and the addition of the monascus makes the prepared palace cheese have high water holding rate, high hardness, high viscosity, high viscoelasticity, high viscosity and cohesiveness, good product texture and high edible quality.

(3) In the preparation process of the red yeast fermented glutinous rice, the temperature of the fermented glutinous rice is limited to be between 30 and 36 ℃, and the excessive temperature of the fermented glutinous rice is easy to cause later saccharification and abnormal fermentation temperature rise, and is easy to cause mixed bacterial infection, so that the death of saccharomycetes is accelerated, the wine yield is low, and the wine body is dry and spicy in different tastes in the wine; the adding temperature is too low, and the activity of brewing microorganisms in distiller's yeast is slow, so that the later temperature rise is insufficient, the saccharification and fermentation degree are seriously affected, the wine yield and the content of aroma components in the wine are greatly reduced, the wine quality is light and thin, the sweetness and aroma taste are insufficient, and the quality of cheese is directly affected.

(4) The invention adds the red yeast rice without filtering, and uses a wall breaking machine to prepare paste for making the palace cheese. The solid content of the monascus fermented glutinous rice paste is about 38 percent, and the solid content of the filtered monascus fermented rice is 20 percent, so that the use of the monascus fermented glutinous rice paste for making the palace cheese can increase the total solid content of the palace cheese, and the texture of the monascus fermented glutinous rice paste is stronger and more stable than that of the monascus fermented rice made of the filtered rice wine.

(5) The milk filling amount of the small porcelain bowl is controlled, the air content in the small porcelain bowl is controlled, and the influence of air on the quality of cheese is reduced.

Detailed Description

The invention is further illustrated below with reference to examples.

Example 1

Preparation of red rice fermented glutinous rice:

(2) Cleaning and soaking: removing impurities, cleaning, refrigerating and soaking for 12 hours;

(4) And (3) cooling: cooling steamed glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and fermenting at 30deg.C;

(5) Adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding cooled glutinous rice, and stirring; the addition amount of the red yeast is 1% of the dry glutinous rice in mass, and the addition amount of the distiller's yeast is 0.1% of the dry glutinous rice in mass;

(6) Fermentation: and (3) stopping fermenting after keeping the fermentation temperature at 36 ℃ for 48 hours, and putting the fermented materials into a refrigerator for refrigeration for standby.

(1) Adding sugar: preheating buffalo milk to 50 ℃, pouring sucrose into the preheated buffalo milk, stirring and dissolving; the adding amount of the sucrose is 8% of the quality of buffalo milk; the buffalo milk is fresh buffalo milk without antibiotics, the protein mass percentage is 4%, and the fat mass percentage is 7%;

(2) Homogenizing: homogenizing the sweetened buffalo milk; homogenizing at 50deg.C under 10MPa;

(3) And (3) cooling: cooling the homogenized buffalo milk to 35 ℃;

(4) Adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding the red Qu Laozao paste into cooled water milk, uniformly stirring, subpackaging into small porcelain bowls with covers, and standing for 10 minutes; the addition amount of the red yeast rice wine paste is 30% of the quality of buffalo milk; the milk filling amount of the small porcelain bowl is two thirds of that of the bottle body of the small porcelain bowl;

(5) Baking: and (3) putting the small porcelain bowl into a baking oven, and baking at the constant temperature of 90 ℃ for 30min until the block is firm, no crack and no fluidity are generated, and no floccule is generated, thus preparing the palace cheese.

Example 2

Preparation of red rice fermented glutinous rice:

(2) Cleaning and soaking: removing impurities, cleaning, refrigerating and soaking for 7 hours;

(4) And (3) cooling: cooling steamed glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and keeping the temperature of the lower yeast at no lower than 32deg.C;

(5) Adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 32deg.C warm water, mixing, adding cooled glutinous rice, and stirring; the addition amount of the red yeast is 5% of the dry glutinous rice in mass, and the addition amount of the distiller's yeast is 0.5% of the dry glutinous rice in mass.

(1) Adding sugar: preheating buffalo milk to 60 ℃, pouring sucrose into the preheated buffalo milk, stirring and dissolving; the adding amount of the sucrose is 6% of the quality of buffalo milk; the buffalo milk is fresh buffalo milk without antibiotics, the protein content is 4.5% by mass, and the fat content is 7.4% by mass;

(2) Homogenizing: homogenizing the sweetened buffalo milk; homogenizing at 60deg.C under 30MPa;

(3) And (3) cooling: cooling the homogenized buffalo milk to 32 ℃;

(4) Adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding the red Qu Laozao paste into cooled water milk, uniformly stirring, subpackaging into small porcelain bowls with covers, and standing for 15 minutes; the addition amount of the red yeast rice wine paste is 20% of the quality of buffalo milk; the milk filling amount of the small porcelain bowl is four fifths of the bottle body of the small porcelain bowl;

(5) Baking: and (3) putting the small porcelain bowl into a baking oven, and baking at the constant temperature of 95 ℃ for 20 minutes until the block is firm, has no cracks and fluidity, and has no floccules, thus preparing the palace cheese.

Example 3

Preparation of red rice fermented glutinous rice:

(2) Cleaning and soaking: removing impurities, cleaning, refrigerating and soaking for 6 hours;

(4) And (3) cooling: cooling steamed glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and simultaneously ensuring the temperature of lower yeast at 34 deg.C;

(5) Adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding cooled glutinous rice, and stirring; the addition amount of the red yeast is 2% of the dry glutinous rice in mass, and the addition amount of the distiller's yeast is 0.3% of the dry glutinous rice in mass;

(6) Fermentation: and (3) stopping fermenting after the fermentation temperature is 34 ℃ and the constant temperature is kept for 46 hours, and putting the fermented product into a refrigerator for refrigeration for standby.

(1) Adding sugar: preheating buffalo milk to 55 ℃, pouring sucrose into the preheated buffalo milk, stirring and dissolving; the adding amount of the sucrose is 7% of the quality of buffalo milk; the buffalo milk is fresh buffalo milk without antibiotics, the protein content is 5% by mass, and the fat content is 8% by mass;

(2) Homogenizing: homogenizing the sweetened buffalo milk; homogenizing at 55deg.C under 20MPa;

(3) And (3) cooling: cooling the homogenized buffalo milk to 34 ℃;

(4) Adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding the red Qu Laozao paste into cooled water milk, uniformly stirring, subpackaging into small porcelain bowls with covers, and standing for 8 minutes; the addition amount of the red yeast rice wine paste is 40% of the quality of buffalo milk; the milk filling amount of the small porcelain bowl is more than three fourths of the bottle body of the small porcelain bowl;

(5) Baking: and (3) putting the small porcelain bowl into a baking oven, and baking at the constant temperature of 85 ℃ for 40min until the clot is firm, no crack and no fluidity, and no floccule is generated, thus preparing the palace cheese.

To illustrate the technical effect of the present invention, the following control group was set:

(3) And (3) cooling: cooling the homogenized buffalo milk to 35 ℃;

(4) Adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding the red Qu Laozao paste into cooled water milk, uniformly stirring, subpackaging into small porcelain bowls with covers, and standing for 8 minutes; the addition amount of the red yeast rice wine paste is 40% of the quality of buffalo milk; the milk filling amount of the small porcelain bowl is two thirds of that of the bottle body of the small porcelain bowl;

Control group 1

The preparation method of the common glutinous rice wine without adding red rice comprises the following steps: selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining excessive water, steaming in a steamer to be completely cooked, cooling to below 36 ℃, and adding distiller's yeast according to the mass fraction of 0.1% of the dry glutinous rice. Adding distiller's yeast into 36deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at 36 deg.C for 48 hr, and stopping fermentation. Filtering the obtained polished glutinous rice wine, and refrigerating in a refrigerator for standby.

The preparation method of the palace cheese is basically the same as that of the example 1, except that the selected cow milk raw materials are: the common black-white buffalo milk comprises 2.8% of protein and 5% of fat by mass.

Control group 2

The preparation method of the rest of palace cheeses is the same as in example 1 except that the red yeast rice wine is different.

Control group 3

Selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining excessive water, steaming in a steamer to be completely cooked, cooling to below 36 ℃, adding distiller's yeast according to the mass fraction of 0.1% of the dry glutinous rice, and adding a fermenting agent according to the mass fraction of 2%; the starter is composed of streptococcus thermophilus, bifidobacterium and lactobacillus plantarum in the equal viable bacteria quantity ratio. Adding distiller's yeast into 36deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at 36 deg.C for 48 hr, and stopping fermentation. Filtering the obtained polished glutinous rice wine, and refrigerating in a refrigerator for standby.

Control group 4

The preparation method of the glutinous rice wine in the control group 4 comprises selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining off excessive water, steaming in a steamer to be completely cooked, cooling to below 36 ℃, adding distiller's yeast according to the mass fraction of 0.1% of the dry glutinous rice, and adding lactobacillus casei according to the mass fraction of 2%. Adding distiller's yeast into 36deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at 36 deg.C for 48 hr, and stopping fermentation. Filtering the obtained polished glutinous rice wine, and refrigerating in a refrigerator for standby.

Control group 5

Selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining excessive water, steaming in a steamer to be completely cooked, cooling to below 36 ℃, adding distiller's yeast according to 0.1% of the dry glutinous rice, adding streptococcus lactis according to 2% of the dry glutinous rice, and adding red yeast according to 2% of the dry glutinous rice; adding distiller's yeast into 36deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at 36 deg.C for 48 hr, and stopping fermentation. Filtering the obtained polished glutinous rice wine, and refrigerating in a refrigerator for standby.

Control group 6

Selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining excessive water, steaming in a steamer to be completely cooked, cooling to below 36 ℃, adding distiller's yeast according to 0.1% of the dry glutinous rice, and adding streptococcus thermophilus according to 2% of the dry glutinous rice; adding distiller's yeast into 36deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at 36 deg.C for 48 hr, and stopping fermentation. Filtering the obtained polished glutinous rice wine, and refrigerating in a refrigerator for standby.

Control group 7

The preparation method of the glutinous rice wine of the control group 6 comprises selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining off excessive water, steaming in a steamer to be completely cooked, cooling to below 36 ℃, adding distiller's yeast according to the mass fraction of 0.1% of the dry glutinous rice, and adding penicillium casei according to the mass fraction of 2%. Adding distiller's yeast into 36deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at 36 deg.C for 48 hr, and stopping fermentation. Filtering the obtained polished glutinous rice wine, and refrigerating in a refrigerator for standby.

Control group 8

The comparative group 8 was substantially the same as the palace cheese of example 1 except that the temperature of adding red rice and distiller's yeast in the preparation method of the red rice wine of the comparative group 8 was 38 ℃.

Control group 9

The control group 9 was substantially the same as the palace cheese of example 1 except that the temperature of adding red rice and distiller's yeast in the preparation method of the red rice wine of the control group 9 was 28 ℃.

Control group 10

Control 10 is essentially the same as the palace cheese of example 1, except that control 10 is also filtered to remove debris prior to addition of the red rice wine.

Texture detection and sensory evaluation

The results of the quality comparison of the products obtained by performing effect tests on the water holdup, texture, sensory properties and the like of the red Qu Laozao palace cheeses produced in examples 1 to 3 and the control groups are shown in Table 2.

(1) Water retention measurement:

taking the liquid to be measured, centrifuging for 10min at 3000r/min, discarding the supernatant, and accurately weighing the mass of the precipitate.

Water holding capacity = precipitate mass/sample mass x 100%

The larger the water holding capacity is, the better the stability of the sample is; in contrast, palace cheeses with poor stability exhibit a lower sedimentation rate.

(2) Texture measurement:

after the preparation of the product is completed, the product is measured after being placed at 4 ℃ for 24 hours, and is taken out from a refrigerator at 4 ℃ before the measurement, and is measured after being placed and restored to room temperature. TPA testing was performed using a TMS-Pro type texture analyzer. The model of the test probe is TMS-75mm disc extrusion probe P/75. The test conditions were as follows: the speed before measurement is 30mm/min; the compression test speed is 120mm/min, the compression deformation amount is 30%, and the measured speed is consistent with the pre-measured speed; residence interval between two compressions: 0s; sampling speed: 10Hz; minimum trigger force: 0.1N; the test was repeated 4 times.

(3) Sensory evaluation:

the test invites 10 colleagues with basic knowledge of palace cheese taste to compose an assessment panel and the products were scored according to the evaluation criteria of table 1. The sensory evaluation adopts a percentile system, and the items to be evaluated are mouthfeel, tissue state, flavor and color, and the evaluation standards are shown in Table 1.

Table 1 red Qu Laozao palace cheese sensory evaluation criteria

TABLE 2 quality assessment results of palace cheese of the present invention

As can be seen from table 2, the water retention of the buffalo milk custard cheese of example 1 was higher than that of the control groups 2 to 7, and the sensory scores were high, and the texture was good, which suggests that not all the food-fermenting bacteria could improve the quality of buffalo milk custard cheese, but only the red yeast added in the present application could significantly improve the problems of low water retention, low hardness, viscoelasticity, tackiness and cohesiveness, and poor product texture of buffalo custard cheese.

As is clear from the comparison of example 1 in Table 2 with control 8 and control 9, the unsuitable temperature of the yeast is poor in quality of the prepared red Qu Laozao, the prepared palace cheese is difficult to curd, high in water content, poor in product texture and poor in food sensory score.

As is clear from example 1 of table 2, the cheese of the present application has higher hardness, elasticity, tackiness, cohesiveness, and other indices than the palace cheese of control group 10, and has stronger and more stable texture than the one obtained from the filtered rice wine, and has a higher taste and texture score.

The data show that the water retention rate of the red yeast rice added by the invention is higher than that of a control group, and the cheese prepared by the application has good stability. In terms of texture, the elasticity, tackiness, adhesiveness and cohesiveness are higher than those of the control group, and the taste and the tissue state are better than those of the control group. According to the method, after the red yeast rice is added, the water retention rate of the palace cheese can be improved, the red yeast rice has the characteristics of high temperature resistance, high saccharification capacity and strong fermentation capacity, in a baking process, the red yeast rice can be quickly fermented to generate proper organic acid or chymosin, so that the buffalo milk is quickly coagulated and formed, the loss of water in baking is reduced, the method can also be used for preparing a glutinous rice wine by adding the red yeast rice, a richer organic acid system can be prepared by fermentation, the proper organic acid system can not only reduce the pH value in the milk, so that casein gel loses charge and is coagulated, but also can be crosslinked with protein in the buffalo milk through peptide bonds or hydrogen bonds to form a looser protein network structure, so that the method has better elasticity and water retention capacity, and the red yeast rice wine prepared by adding the red yeast rice can also contain abundant hydrophilic glycomacropeptide, and can participate in aggregation shrinkage when the casein is coagulated, and the cheese water retention rate is high.

The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.

Claims

1. The method for manufacturing the red Qu Laozao buffalo milk palace cheese is characterized by comprising the following steps of:

(2) Homogenizing: homogenizing the sweetened buffalo milk;

(3) And (3) cooling: cooling the homogenized buffalo milk to 32-35 ℃;

(4) Adding red Qu Laozao: putting the red yeast rice wine into a wall breaking machine, and crushing into paste; adding the red Qu Laozao paste into cooled water milk, uniformly stirring, subpackaging into small porcelain bowls with covers, and standing for 8-15 minutes; the addition amount of the red yeast rice wine paste is 20% -40% of the quality of buffalo milk; the red yeast rice wine is prepared by the following method: (1) selecting glutinous rice: new rice in the same year has good viscosity and glutinous rice with more pulp/wine; (2) cleaning and soaking: removing impurities, cleaning, refrigerating and soaking for more than 6 hours; (3) steaming: steaming the soaked glutinous rice in a steamer; (4) cooling: cooling steamed glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and keeping the temperature of the lower yeast at no lower than 30deg.C; (5) adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding cooled glutinous rice, and stirring; (6) fermentation: fermenting at 32-35 deg.c for 40-48 hr, and refrigerating in refrigerator;

2. The method for producing red Qu Laozao buffalo milk palace cheese according to claim 1, wherein in the step (1), the buffalo milk is fresh buffalo milk containing no antibiotics, the protein content is not less than 4% by mass, and the fat content is not less than 7% by mass.

3. The method for producing red Qu Laozao buffalo milk palace cheese according to claim 1, wherein the homogenizing treatment temperature is 50 to 60 ℃ and the pressure is 10 to 30MPa.

4. The method for producing red Qu Laozao buffalo milk palace cheese according to claim 1, wherein in the step (4), the milk content of the small porcelain bowl is more than two thirds of the body of the small porcelain bowl.

5. The method for producing red Qu Laozao buffalo milk palace cheese according to claim 1, wherein the addition amount of the red yeast is 1 to 5% by mass of the dry glutinous rice, and the addition amount of the distiller's yeast is 0.1 to 0.5% by mass of the dry glutinous rice.