利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

5 条记录 (耗时 0.015 秒)

    Mold Ripened Cheese and Preparation Method Thereof
    1.
    发明申请
    Mold Ripened Cheese and Preparation Method Thereof 有权
    模具成熟奶酪及其制备方法

    公开(公告)号：US20160227805A1

    公开(公告)日：2016-08-11

    申请号：US15023891

    申请日：2014-08-14

    申请人： BRIGHT DAIRY & FOOD CO., LTD.

    发明人： Jianping Hou ,  Benheng Guo ,  Huaning Yu ,  Feng Hang ,  Zhenmin Liu ,  Xin Song ,  Haibo Mu

    IPC分类号： A23C19/068 ,  A23C19/16 ,  A23C19/032

    CPC分类号： A23C19/0682 ,  A23C19/0325 ,  A23C19/0326 ,  A23C19/05 ,  A23C19/16 ,  A23C2250/30

    摘要： A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.

    摘要翻译： 一种制备模具熟化干酪的方法，包括以下步骤：（1）。 消毒生奶和冷却以获得处理的牛奶，接种经处理的牛奶与青霉属（Penicillium camemberti），红曲霉属（Monascus sp。 和乳酸菌发酵剂，发酵至pH值为5.8〜6.5，加入凝乳酶得到凝乳; （2）。 将牛奶放入用于成型的模具中以获得凝乳块; （3）。 盐水盐渍或干盐涂抹凝乳块以成熟凝块; 成熟方法是：在20℃-30℃下熟化2-15天，在12℃-20℃熟化2-15天，并在4℃-15℃成熟 10-45天。

    Aspergillus oryzae aged cheese and preparation method thereof
    3.
    发明授权
    Aspergillus oryzae aged cheese and preparation method thereof 有权

    公开(公告)号：US11712043B2

    公开(公告)日：2023-08-01

    申请号：US15107104

    申请日：2014-07-02

    申请人： BRIGHT DAIRY & FOOD CO., LTD

    发明人： Jianping Hou ,  Benheng Guo ,  Zhenmin Liu ,  Huaning Yu ,  Feng Hang ,  Xin Song ,  Haibo Mu ,  Qinbo Wang ,  Junwei Zhu

    IPC分类号： A23C19/032

    CPC分类号： A23C19/0326 ,  A23C19/032

    摘要： Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.