CN103431055B - Preparation method and product of cheese by using monascus sp. - Google Patents
Preparation method and product of cheese by using monascus sp. Download PDFInfo
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- CN103431055B CN103431055B CN201310342818.7A CN201310342818A CN103431055B CN 103431055 B CN103431055 B CN 103431055B CN 201310342818 A CN201310342818 A CN 201310342818A CN 103431055 B CN103431055 B CN 103431055B
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Abstract
The invention discloses a preparation method and a product of cheese by using monascus sp. The method comprises the steps of firstly, performing sterilization to raw milk, cooling the raw milk, so as to obtain treated milk, inoculating lactic acid bacteria starter to the milk to ferment the milk till pH is 6.0 to 6.5, and then adding chymosin to perform clabbering for 30 to 40min, so as to obtain curdled milk, secondly, cutting the curdled milk obtained in the first step into blocks, stirring the curdled milk to remove whey, then adding salt, uniformly stirring the curdled milk, and then putting the curdled milk into a die, thirdly, pressing or not pressing the curdled milk after the milk is put into the die, overturning the curdled milk for 5 to 10 times in the frequency of one time per 15-30 minutes, and standing the curdled milk, so as to further remove the whey, and fourthly, cutting the curdled milk into curdled milk blocks, spraying or coating a mixture of monascus sp. fermenting liquor and acidified rice paste on surfaces of the curdled milk blocks, putting the curdled milk blocks into a container, and curing the curdled milk blocks, so as to obtain the cheese by using monascus sp. The cheese by using monascus sp. belongs to natural mould cured cheese, and the method effectively improves the texture and the flavour of cheese through monascus purpureus, increases the nutritive value of cheese, is convenient and simple, and is convenient for popularization and application.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to preparation method of a kind of monascus cheese and products thereof.
Background technology
Monascus (Monascus) is one of China useful fungi of being applied to the earliest food processing, and applicating history is long, mainly concentrates on traditional distiller's yeast, vinegar processed, the field such as painted.The growth temperature of monascus is 26-42 ℃, optimum growth temperature 32-35 ℃, and optimal pH 3.5-5, has a liking for lactic acid especially, resistance to 10% alcohol, well-grown on wort agar culture medium.
Monascus can produce a large amount of natural monascorubins, claims red song ancient times, originates from China, is the tradition material of dietotherapeutic.Red colouring agent for food, also used as a Chinese medicine is the red rice particulate matter that monascus is grown and fermented and form on the rice cooking.Red colouring agent for food, also used as a Chinese medicine is Ancient Times in China people's greatness invention, Ming Dynasty's Li Shizhen (1518-1593 A.D.) draw record in the red small stream addendum of < < > > says " steamed rice of take is subject to damp and hot steaming change and as red; euchroic; also unchangeable for a long time, this be people peep good fortune skilful person also ".Due to the security reliability of monascorubin, be therefore widely used as food color.In recent years, also find that active material that red colouring agent for food, also used as a Chinese medicine produces has the function of norcholesterol, hypotensive and prevention and treatment other diseases.
Cheese contains abundant nutritional labeling, be equivalent to concentrate the raw milk of ten times, its nutritive value mainly comes from it and contains a lot of physiology very high protein of tiring, and mould cheese occupies an important position in cheese family, especially its distinctive quality and local flavor, be subject to consumers in general's welcome deeply.Traditional mould cheese is mainly white mould cheese and bleu cheese, as blue cheese (Blue Brie) in toll bar Pei Er cheese (Camembert) and cloth.
Yet up to the present, relevant monascus cheese making machine for aspect application and research almost do not meet report.The a few studies rarely having is in recent years found, red colouring agent for food, also used as a Chinese medicine can be grown well on the cereal crops such as rice, but growth is comparatively slow on cheese, this likely with cheese as growth substrate, wherein each kind of nutritional labeling imbalance is relevant, therefore be necessary the growth substrate of monascus to be optimized, for monascus ruber provides an initial growth environment of more optimizing.
Summary of the invention
Technical problem to be solved by this invention is that monascus is poky defect on cheese, and preparation method of a kind of monascus cheese and products thereof is provided at present in the research of this area.The present invention sticks with paste at the rice of cheese surface-coated one deck acidifying, for monascus ruber provides an initial environment that is more suitable for growth, and experimental result demonstration, the growth fraction contrast of monascus ruber on the muddled layer of rice of the present invention is soon.
One of technical scheme provided by the invention is: a kind of preparation method of monascus cheese, it comprises the steps:
(1) by cooling after raw milk sterilizing, must process breast, ferment-fermented toward described processing Ruzhong inoculating lactic acid bacterium is to add renin at 6.0～6.5 o'clock to pH, and curdled milk 30～40min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir discharging whey; After discharging whey, in curdled milk, add salt, after stirring, enter mould;
(3) curdled milk is carried out or does not suppress after entering mould, and overturns 5～10 times with the frequency of 15～30min/ time, and the standing whey that makes is further discharged;
(4) curd cutting is become to ziega, toward ziega surface uniform, spray or smear the mixture of Monascus fermentation broth and acidifying rice paste, pack container into, maturation and get final product.
In the present invention, the raw milk described in step (1) is described in the routine of this area, can be fresh milk and/or recombined milk; Described fresh milk should meet the standard of GB-19301 < < food security national standard lactogenesis > >, and its source can be cow's milk, horse breast, sheep is newborn and hunchbacked breast etc.; Described recombined milk is to blend with milk powder, whey powder, rare cream and water etc. the recombined milk forming.Preferably, described raw milk is cow's milk, horse breast, sheep is newborn and any of hunchbacked Ruzhong.
In the present invention, the sterilizing described in step (1) is described in the routine of this area, can be pasteurize or UHTS, is preferably pasteurize, is more preferably at 72～75 ℃ of sterilization 2～5min by raw milk.
In the present invention, being cooled to described in the routine of this area described in step (1), preferably for the raw milk after sterilizing is cooled to 28～35 ℃, more preferably 30～33 ℃.
In the present invention, lactic acid bacteria fermenting agent described in step (1) is that this area routine is prepared the lactic acid bacteria fermenting agent that cheese is used, preferably, described lactic acid bacteria fermenting agent is selected from one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcus lactis subsp.lactis biovar.diacetylactis).More preferably, described lactic acid bacteria fermenting agent is the mixture of Lactococcus lactis subsp. lactis, lactococcus lactis subsp and the mutation of Lactococcus lactis breast subspecies diacetyl.It is that R-704 leavening (Hansen Corp. of section), trade name are any one or more in the leavening (Danisco A/S BJ Rep Office) of MM100 and leavening (DSM company) that trade name is LL-50 that described lactic acid bacteria fermenting agent most preferably is trade name.The consumption of described lactic acid bacteria fermenting agent is that this area routine is used, is preferably that every 100L processes Ruzhong access 0.6～2g lactic acid bacteria fermenting agent, is more preferably 1.5g lactic acid bacteria fermenting agent.
In the present invention, fermentation described in step (1) is described in the routine of this area, and the system of being about to is placed at the temperature that conventional cheese preparation process is suitable for fermentation carries out fermentation process, preferably, the temperature of described fermentation is 28 ℃～34 ℃, more preferably 30 ℃～32 ℃.
In the present invention, the renin described in step (1) is the conventional renin using in this area, is preferably calf stomach renin or microbial rennet, is more preferably renin Fromase750XLG, and its commercially available obtaining, as Danisco board.The addition of described renin is described in the routine of this area, is preferably 1.0g～2.0g, is more preferably 1.2g～1.8g, and described addition is that renin is processed the addition in Ruzhong at every 100L.
In the present invention, the salt described in step (2) is the salt described in the routine of this area, and the addition of described salt is that this area is conventional, is preferably 1～4%, more preferably 2～3%, and described percentage is the mass percent that described salt accounts for described curdled milk.
In the present invention, curdled milk described in step (3) is carried out or is not suppressed according to the demand of cheese matter structure and determine after entering mould, on the not impact completely of the local flavor of cheese, if do not suppress, the hardness of the cheese making is slightly little, and the softer silk floss of quality, if suppress, the hardness of the cheese making is slightly large, and quality is consolidation more.
In the present invention, standing described in step (3) is preferably by standing 10～15 hours of system.
In the present invention, described in step (4), be cut into the curd cutting operation described in the routine of this area, preferably in order to be 10mm～15mm with sword spacing, steel wire cutter becomes ziega by curd cutting, the specification of described ziega is described in the routine of this area, is generally 1cm * 2cm * 5cm～2cm * 4cm * 6cm.
In the present invention, described in step (4), spray or smear as conventional sprinkling or smear operation, as long as the mixture of Monascus fermentation broth and acidifying rice paste is evenly sprayed or spreads upon to the surface of ziega, be preferably the mixture of Monascus fermentation broth and acidifying rice paste is evenly sprayed or spreads upon ziega surface to forming 1～2mm thickness.
In the present invention, the container described in step (4) is the container of the conventional splendid attire cheese in this area, as vacuum packaging bag/box, the packaging bag/box etc. of sealing with wax.
In the present invention, temperature ripe described in step (4) is preferably: 20～22 ℃ of initial stages, 15～17 ℃ of middle and later periods.The time of described maturation is preferably: 2～3 weeks initial stages, 2～3 weeks middle and later periods.Described maturation is undertaken by this area routine, as the ziega that sprayed Monascus fermentation broth being placed in to constant incubator, makes it ripe.
In the present invention, the monascus described in step (4) can be conventional monascus ruber used in food processing process, if its can produce red colouring agent for food, also used as a Chinese medicine and can safety applications in food processing technology.The preferred preserving number of the present invention is monascus (Monascus sp.) the GL-1 bacterial strain of CGMCC No.7603, this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City.This bacterial strain is separated acquisition first in the red kojic rice powder in Wuhan, the present patent application Ren Cong China Hubei, can produce natural monascorubin, can apply to safely food-processing industry.Monascus strain of the present invention is after 24h cultivates, and bacterium colony is just white smoke, and ramp is afterwards aubergine after 3d, and bacterium colony is large and tight.Mycelia has tabula multinuclear, and branch is very numerous, and conidium raw on mycelia and branch top thereof, single raw or chaining, and cleistothecium is spherical in shape, has handle, inside has more than 10 spherical ascus, has ascospore in ascus, and its morphological feature meets the feature of monascus.Preferably, described monascus in use, activates bacterial classification for 2～3 days in advance, and being about to frozen monascus, to be inoculated into the content that is activated to bacterium in culture medium in monascus culture medium be 10
6～10
7cfu/ml; The formula of described monascus culture medium is: glucose 30～40g/L, peptone 3～5g/L, MgSO
40.5～1g/L, K
2hPO
40.5～1g/L.
In the present invention, the rice that the acidifying rice paste described in step (4) is used is for described in the routine of this area, as long-grained nonglutinous rice, polished rice or glutinous rice all can be used in the present invention.Preferably, in described acidifying rice paste, the mass percent of solid content is 10～70%.Described acidifying rice is stuck with paste and preferably by the method for being prepared as follows, is made: in the rice being made by long-grained nonglutinous rice, polished rice or glutinous rice is stuck with paste, access lactic acid bacteria fermenting agent after fermentation to pH be 4.5～6, the laggard rice of being about to that fermented is stuck with paste in 72～75 ℃ of sterilization 2～5min, then be cooled to 25～35 ℃, obtain; The inoculum concentration of described lactic acid bacteria fermenting agent is 0.6～2g/100L.Described lactic acid bacteria fermenting agent is described in the routine of this area, preferably leavening R-704 (Ke Hansen Co., Ltd).
In the present invention, the mixture that the Monascus fermentation broth described in step (4) and acidifying rice are stuck with paste preferably mixes and makes for Monascus fermentation broth and acidifying rice being stuck with paste in mass ratio to 1:9～9:1, and more preferably 1:1 mixing makes in mass ratio.
Two of technical scheme provided by the invention is: foregoing preparation method preparation and monascus cheese.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material except special instruction, equal commercially available obtaining.
Positive progressive effect of the present invention is:
1, the present invention adopts monascus ruber to make cheese, has broken traditional curing thinking about monascus application, has also given mould cheese new product performance simultaneously.Monascus cheese of the present invention compares to traditional cheese and has new feature in color and profile, makes consumer break through the understanding to conventional cheese.
2, monascus cheese of the present invention improved in conventional cheese due to ketone and fatty acid proportion too high bring be difficult for the local flavor that allows people accept, and because the metabolite of monascus is secreted in cheese in the process of cheese ripening, not only strengthened the color of cheese, due to the metabolite of monascus, have the function of auxiliary antilipemic, hypotensive, antifatigue and enhancing immunity, therefore monascus cheese of the present invention has promoted nutritive value and the health-care efficacy of conventional cheese simultaneously.
3, monascus cheese of the present invention has been filled up the domestic blank in monascus cheese research field, for the further research and development of monascus cheese provides foundation, for the research of China's traditional fermented food provides new direction.The present invention adopts increases the method that rice is stuck with paste matrix cultivation monascus, and monascus can be grown more quickly in cheese, thereby promotes the maturation of cheese, and can effectively improve quality and the local flavor of cheese, increases the nutritive value of cheese.
biomaterial preservation information
Monascus provided by the invention (Monascus sp.) GL-1 bacterial strain, on May 8th, 2013, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.The deposit number of this bacterial strain is: CGMCC No.7603.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
Leavening: R-704, Ke Hansen Co., Ltd product;
Renin: comprise calf stomach renin and microbial rennet, Ke Hansen Co., Ltd product (Fromase750XLG);
If no special instructions, being conventional commercially available approach can obtain for all the other reagent or raw material.
Embodiment 1
The present embodiment batching used: fresh cow milk 50L, leavening R-7041g, calf stomach renin 0.5g, frozen monascus (Monascus sp.) GL-1, salt 1.3kg, glucose 20g, peptone 2.5g, MgSO
40.25g, K
2hPO
40.25g, rice are stuck with paste (50%w/v) 500g.
Preparation process:
(1) get after 50L fresh cow milk filtering and impurity removing matter, in 72 ℃ of sterilizing 2min, be then cooled to 28 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and under 28 ℃ of constant temperature, being cultured to pH is to add 0.5g calf stomach renin at 6.5 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 2.5% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 5 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, ziega surface uniform smear the mixture that Monascus fermentation broth and acidifying rice are stuck with paste, make it on ziega surface, form 1mm thickness equably, pack ziega into ripe container, constant incubator is ripe;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is carried and being a few days ago inoculated in monascus culture medium, and the formula of described monascus culture medium is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; Described acidifying rice is stuck with paste and is made by following method: inoculating starter R-704 in 50% (w/v) rice is stuck with paste, the inoculum concentration of described leavening is that 0.6g leavening/100L rice is stuck with paste, the pH to terminal that ferments is 5.0, then 72 ℃ of pasteurize 2min, be cooled to 30 ℃ of standby generals, Monascus fermentation broth and acidifying rice are stuck with paste and are mixed with the ratio of mass ratio 1:1, obtain the mixture that Monascus fermentation broth and acidifying rice are stuck with paste; The temperature of described maturation is: 20 ℃ of initial stages, 16 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 2 weeks middle and later periods.
Embodiment 2
The present embodiment batching used: fresh sheep breast 50L, leavening R-7040.3g, microbial rennet 1g, frozen monascus (Monascus sp.) GL-1, salt 1kg, glucose 20g, peptone 2.5g, MgSO
40.25g, K
2hPO
40.25g, rice is stuck with paste (70%w/v) 300g.
Preparation process:
(1) get after the fresh sheep breast of 50L filtering and impurity removing matter, in 72 ℃ of sterilizing 5min, be then cooled to 35 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 0.3g/50L, and under 34 ℃ of constant temperature, being cultured to pH is to add 1g microbial rennet at 6.0 o'clock, and curdled milk 40min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 1% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 8 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, ziega surface uniform spray the mixture that Monascus fermentation broth and acidifying rice are stuck with paste, make it on ziega surface, form 1mm thickness equably, pack ziega into ripe container, constant incubator is ripe;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in monascus culture medium in advance for three days, and the formula of described monascus culture medium is: glucose 30g/L, peptone 3g/L, MgSO
41g/L, K
2hPO
41g/L; Described acidifying rice is stuck with paste and is made by following method: inoculating starter R-704 in 70% (w/v) rice is stuck with paste, the inoculum concentration of described leavening is that 1.6g leavening/100L rice is stuck with paste, the pH to terminal that ferments is 4.5, then 72 ℃ of pasteurize 2min, be cooled to 30 ℃ standby, Monascus fermentation broth and acidifying rice paste are mixed with the ratio of mass ratio 5:3, obtain the mixture that Monascus fermentation broth and acidifying rice are stuck with paste; The temperature of described maturation is: 22 ℃ of initial stages, 15 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 3 weeks middle and later periods.
Embodiment 3
The present embodiment batching used: fresh horse breast 50L, leavening R-7041g, calf stomach renin 0.7g, frozen monascus (Monascus sp.) GL-1, salt 1.5kg, glucose 20g, peptone 2.5g, MgSO
40.25g, K
2hPO
40.25g, rice is stuck with paste (30%w/v) 1000g.
(1) get after the fresh horse breast of 50L filtering and impurity removing matter, in 75 ℃ of sterilizing 2min, be then cooled to 35 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and under 28 ℃ of constant temperature, being cultured to pH is to add 0.7g calf stomach renin at 6.0 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 3% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 7 times after entering mould on mould, and frequency is 15～30min/ time, continues 15h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, ziega is soaked after 5～10min in Monascus fermentation broth, make Monascus fermentation broth on ziega surface, form 2mm thickness equably, pack ziega into ripe container, constant incubator is ripe;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in monascus culture medium in advance for three days, and the formula of described monascus culture medium is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; Described acidifying rice is stuck with paste and is made by following method: inoculating starter R-704 in 30% (w/v) rice is stuck with paste, the inoculum concentration of described leavening is that 2g leavening/100L rice is stuck with paste, the pH to terminal that ferments is 5.5, then 72 ℃ of pasteurize 3min, be cooled to 30 ℃ standby, Monascus fermentation broth and acidifying rice paste are mixed with the ratio of mass ratio 1:2, obtain the mixture that Monascus fermentation broth and acidifying rice are stuck with paste; The temperature of described maturation is: 22 ℃ of initial stages, 17 ℃ of middle and later periods; The temperature of described maturation is: 3 weeks initial stages, 2 weeks middle and later periods.
Embodiment 4
The present embodiment batching used: the newborn 50L of fresh camel, leavening R-7040.8g, calf stomach renin 0.5g, the frozen monascus of 1 strain (Monascus sp.) GL-1, salt 1kg, glucose 20g, peptone 2.5g, MgSO
40.25g, K
2hPO
40.25g, rice is stuck with paste (30%w/v) 1000g.
(1) get after the fresh horse breast of 50L filtering and impurity removing matter, in 75 ℃ of sterilizing 2min, be then cooled to 32 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 0.8g/50L, and under 30 ℃ of constant temperature, being cultured to pH is to add 0.5g calf stomach renin at 6.0 o'clock, and curdled milk 40min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 4% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 10 times after entering mould on mould, and frequency is 15～30min/ time, continues 10h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, ziega is soaked after 5～10min in Monascus fermentation broth, make Monascus fermentation broth on ziega surface, form 1.5mm thickness equably, pack ziega into ripe container, constant incubator is ripe;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in monascus culture medium in advance for three days, and the formula of described monascus culture medium is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; Described acidifying rice is stuck with paste and is made by following method: inoculating starter R-704 in 30% (w/v) rice is stuck with paste, the inoculum concentration of described leavening is that 2g leavening/100L rice is stuck with paste, the pH to terminal that ferments is 5.5, then 72 ℃ of pasteurize 3min, be cooled to 30 ℃ standby, Monascus fermentation broth and acidifying rice paste are mixed with the ratio of mass ratio 1:2, obtain the mixture that Monascus fermentation broth and acidifying rice are stuck with paste; The temperature of described maturation is: 22 ℃ of initial stages, 15 ℃ of middle and later periods; The temperature of described maturation is: 3 weeks initial stages, 2 weeks middle and later periods.
Comparative example 1
The conventional monascus ruber zymotic fluid (with acidifying rice stick with paste mix) of now take sprays or smears ziega and test as comparative example.
This comparative example batching used: raw milk 50L, leavening R-7041g, renin 0.5g, the frozen monascus ruber Monascus of 1 strain GL-1, salt 1.3kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process is identical with embodiment 1, only in step (4), will " ziega surface uniform smear the mixture that Monascus fermentation broth and acidifying rice are stuck with paste; make it on ziega surface, form 1mm thickness equably " change into " ziega surface uniform smear Monascus fermentation broth, make it equably at ziega surface formation 1mm thickness ".
Effect embodiment 1 sensory test
As shown in table 1 according to GB GB25192-2010 and the comprehensive mould cheese subjective appreciation standard of formulating of GB5420-2010.White mould cheese to the monascus cheese of embodiment 1～4 preparation and comparative example 1 preparation carries out carrying out subjective appreciation according to the standard of table 1, and result is as shown in table 2:
Table 1 mould cheese subjective appreciation standard
| Project | Feature |
| Tissue morphology | Homogeneous, soft or hard is appropriate, organizes superfine greasyly, has plasticity (0-20 divides) |
| Profile | Color and luster is even, and smooth pliable is glossy (0-30 divides) |
| Local flavor | There is this kind of distinctive flavour of cheese and smell, free from extraneous odour (0-20 divides) |
| Mouthfeel | Chewiness is moderate, has gentle milk fragrance (0-30 divides) |
Table 2 mould cheese sensory evaluation scores
| Project | Profile (20 minutes) | Structural state (30) | Local flavor (20 minutes) | Mouthfeel (30 minutes) | Total points (100 minutes) |
| Comparative example 1 | 17.91±049 a | 24.18±1.05 a | 17.09±0.12 a | 27.90±0.48 a | 87.09±1.91 a |
| Embodiment 1 | 18.87±0.18 b | 25.68±0.53 b | 17.12±0.24 a | 28.53±0.50 ab | 90.19±1.00 b |
| Embodiment 2 | 18.86±0.15 b | 25.21±0.10 ab | 17.05±0.10 a | 28.21±0.16 a | 89.33±0.03 ab |
| Embodiment 3 | 18.82±0.11 b | 25.05±0.21 ab | 17.06±0.04 a | 28.11±0.11 a | 89.03±0.24 ab |
| Embodiment 4 | 18.98±0.04 b | 26.04±0.09 b | 17.50±0.08 b | 28.95±0.08 b | 91.48±0.13 b |
Note: a, b, c is different, and letter represents significant difference (p≤0.05)
After adding rice to stick with paste, monascus ruber is more prone to growth, and as can be seen from Table 2, improved monascus cheese shows better on profile and structural state, and quality is more even.On local flavor, do not have too large variation, illustrate after adding rice to stick with paste and can't affect the distinctive local flavor of cheese, even slightly better performance in mouthfeel.
Effect embodiment 2 matter structure parametric measurements compare with analysis
Monascus cheese to the monascus cheese of embodiment 1～4 preparation and comparative example 1 preparation carries out matter structure parametric measurement and analyzes relatively, and result is as shown in table 3:
Table 3 mould cheese matter structure parametric measurement result
Note: a, b, c, d is different, and letter represents significant difference
By the analysis of matter structure, can be found out, the mould cheese that various embodiments of the present invention make with comparative example 1 is compared, and can find out that hardness, cohesion and chewiness are without significant change.Tackness slightly declines, and colloidality makes moderate progress, and that is to say that the protein combination tight ness rating of cheese increases, and has increased the continuation of chewing.Can find out, the present invention utilizes rice paste to improve monascus growth substrate, can effectively improve the matter structure of the monascus cheese making.
Claims (7)
1. a preparation method for monascus (Monsacus sp.) cheese, is characterized in that, it comprises the steps:
(1) by cooling after raw milk sterilizing, must process breast, ferment-fermented toward described processing Ruzhong inoculating lactic acid bacterium is to add renin at 6.0～6.5 o'clock to pH, and curdled milk 30～40min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir discharging whey; After discharging whey, in curdled milk, add salt, after stirring, enter mould;
(3) curdled milk is carried out or does not suppress after entering mould, and overturns 5～10 times with the frequency of 15～30min/ time, and the standing whey that makes is further discharged;
(4) curd cutting is become to ziega, toward ziega surface uniform, spray or smear the mixture of Monascus fermentation broth and acidifying rice paste, pack container into, maturation and get final product;
In step (4), in described acidifying rice paste, the mass percent of solid content is 10～70%; Described acidifying rice is stuck with paste and is made by the method for being prepared as follows: in the rice being made by long-grained nonglutinous rice, polished rice or glutinous rice is stuck with paste, access lactic acid bacteria fermenting agent after fermentation to pH be 4.5～6, the laggard rice of being about to that fermented is stuck with paste in 72～75 ℃ of sterilization 2～5min, then be cooled to 25～35 ℃, obtain; The inoculum concentration of described lactic acid bacteria fermenting agent is 0.6～2g/100L;
The mixture that Monascus fermentation broth described in step (4) and acidifying rice are stuck with paste mixes and makes for Monascus fermentation broth and acidifying rice being stuck with paste in mass ratio to 1:9～9:1;
In step (4), described monascus in use, activates bacterial classification for 2～3 days in advance, and being about to frozen monascus, to be inoculated into the content that is activated to bacterium in culture medium in monascus culture medium be 10
6～10
7cfu/ml; The formula of described monascus culture medium is: glucose 30～40g/L, peptone 3～5g/L, MgSO
40.5～1g/L, K
2hPO
40.5～1g/L;
In step (4), described sprinkling or the mixture of smearing as Monascus fermentation broth and acidifying rice are stuck with paste evenly spray or spread upon ziega surface to forming 1～2mm thickness;
In step (4), the temperature of described maturation is: 20～22 ℃ of initial stages, 15～17 ℃ of middle and later periods; The time of described maturation is: 2～3 weeks initial stages, 2～3 weeks middle and later periods.
2. preparation method as claimed in claim 1, is characterized in that, the raw milk described in step (1) is cow's milk, horse breast, sheep is newborn and any of hunchbacked Ruzhong.
3. preparation method as claimed in claim 1, is characterized in that, in step (1), described sterilizing is at 72～75 ℃ of sterilization 2～5min by raw milk; Described being cooled to is cooled to 28～35 ℃ by the raw milk after sterilizing; Described renin is calf stomach renin or microbial rennet, and the addition of described renin is 1.0g～2.0g, and described addition is that renin is processed the addition in Ruzhong at every 100L.
4. preparation method as claimed in claim 1, is characterized in that, in step (1), the consumption of described lactic acid bacteria fermenting agent is that every 100L processes Ruzhong access 0.6～2g lactic acid bacteria fermenting agent; The temperature of described fermentation is 28 ℃～34 ℃.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), the addition of described salt is 1～4%, and described percentage is the mass percent that described salt accounts for described curdled milk.
6. preparation method as claimed in claim 1, is characterized in that, in step (4), described monascus is that preserving number is monascus (Monascus sp.) the GL-1 bacterial strain of CGMCC No.7603.
Preparation method as described in claim 1～6 any one preparation and monascus cheese.
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| CN104642554B (en) * | 2013-12-20 | 2017-08-08 | 光明乳业股份有限公司 | Fresh red rice cheese and preparation method thereof |
| CN103734351B (en) * | 2013-12-25 | 2015-04-22 | 光明乳业股份有限公司 | Mould cheese and preparation method thereof |
| CN103689104B (en) * | 2013-12-25 | 2016-01-27 | 光明乳业股份有限公司 | A kind of aspergillus oryzae surface-ripe cheese and preparation method thereof |
| CN103749716A (en) * | 2014-02-19 | 2014-04-30 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN116584548A (en) * | 2022-12-29 | 2023-08-15 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
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