CN103461514A - Monascus cheese preparation method and product thereof - Google Patents
Monascus cheese preparation method and product thereof Download PDFInfo
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- CN103461514A CN103461514A CN2013103431391A CN201310343139A CN103461514A CN 103461514 A CN103461514 A CN 103461514A CN 2013103431391 A CN2013103431391 A CN 2013103431391A CN 201310343139 A CN201310343139 A CN 201310343139A CN 103461514 A CN103461514 A CN 103461514A
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Abstract
The present invention discloses a Monascus sp. cheese preparation method and a product thereof. The method comprises: (1) sterilizing a raw material milk, cooling to obtain a treated milk, inoculating a lactic acid bacteria fermentation agent, fermenting, adding chymosin when the pH value is 6.0-6.5, and carrying out curd for 30-40 min to obtain curd; (2) cutting the curd obtained in the step (1) into blocks, stirring to discharge whey, adding salt to the curd, uniformly stirring, and adding to a mold; (3) after adding to the mold, pressing, turning 5-10 times at a frequency of 15-30 min/per time, and standing to further discharge the whey, wherein pressing can not be performed; and (4) cutting the curd into the curd blocks, soaking the curd blocks into a Monascus sp. fermentation broth for 5-10 min, filling the obtained material into a container, and ripening to obtain the finished product. The Monascus sp. cheese belongs to the natural mould ripening cheese, wherein texture and flavor of the cheese are effectively improved and nutritional values of the cheese are increased by using the Monascus sp.. The preparation method has characteristics of simpleness, easy performing, and easy 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 it is red bent that its tunning red colouring agent for food, also used as a Chinese medicine is called ancient times, originates from China, and applicating history is long, is the tradition material of dietotherapeutic.Modern study shows, contains the several physiological active substances such as the significant Lovastatin of serum cholesterol-lowering effect (Lovastatin) in red colouring agent for food, also used as a Chinese medicine, has the pharmacological actions widely such as reducing blood lipid, hypotensive, antifatigue, enhancing immunity.In growth course, monascus can produce a large amount of natural monascorubins, due to the security reliability of monascorubin, therefore is widely used as food color.Simultaneously, monascus can produce multiple enzyme in growth course, as amylase, carbohydrase, maltose, protease, pectase, Esterified Enzyme etc.Also contain the several functions composition in red colouring agent for food, also used as a Chinese medicine, as Monacolin-K, ergosterol, GABA, natural phytohormone etc., therefore there is high nutrition, health care and medical value.Modern science man result of study also shows, red colouring agent for food, also used as a Chinese medicine has the effects such as the cholesterolemia of reduction, hypoglycemic, hypotensive and anti-cancer.
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.Two kinds of comparatively popular mould cheese are respectively white mould cheese and bleu cheese at present, white mould cheese typically is represented as toll bar Pei Er cheese (Camembert), produce bacterial classification as penicillium cammenberti (Penicillium camemberti), bleu cheese is as blue cheese in the cloth from German (Blue Brie), and the bacterial classification used is as penicillium roqueforti (Penicillium Roqueforti).
Yet up to the present, relevant monascus at cheese making machine the application and research aspect standby almost do not meet report.
Summary of the invention
Technical problem to be solved by this invention is still to lack for current this area the present situation for preparing cheese with monascus, and provide preparation method of a kind of monascus cheese and products thereof, the monascus cheese that the present invention makes belongs to natural mold-ripened cheese, utilize monascus ruber effectively to improve quality and the local flavor of cheese, increase the nutritive value of cheese, the preparation method of monascus cheese of the present invention is simple and easy to do, smears comparatively even, easy to utilize.
One of technical scheme provided by the invention is: a kind of preparation method of monascus cheese, it comprises the steps:
(1) must process breast by cooling after the raw milk sterilizing, 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; Add salt in curdled milk after discharging whey, after stirring, enter mould;
(3) curdled milk is carried out or is not suppressed 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, after ziega is soaked to 5～10min in Monascus fermentation broth, the container of packing into, maturation and get final product.
In the present invention, the raw milk described in step (1) is that this area routine is described, 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 formed.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 that this area routine is described, 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, described in step (1) to be cooled to this area routine described, 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 prepares 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, the mixture that described lactic acid bacteria fermenting agent is 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 the 1.5g lactic acid bacteria fermenting agent.
In the present invention, fermentation described in step (1) is that this area routine is described, and the system that is 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 used in this area, is preferably calf stomach renin or microbial rennet, is more preferably renin Fromase750XLG, and its commercially available obtaining, as the Danisco board.The addition of described renin is that this area routine is described, 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 conventional described salt in this area, and the addition of described salt is this area routine, 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, local flavor not impact fully on cheese, if do not suppressed, the hardness of the cheese made is slightly little, and the softer silk floss of quality, if suppressed, the hardness of the cheese made 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, the conventional described curd cutting in this area that is cut into described in step (4) operates, preferably in order to be 10mm～15mm with the sword spacing, steel wire cutter becomes ziega by curd cutting, the specification of described ziega is that this area routine is described, is generally 1cm * 2cm * 5cm～2cm * 4cm * 6cm.
(4) curd cutting is become to ziega, after ziega is soaked to 5～10min in Monascus fermentation broth, the container of packing into, maturation and get final product.
In the present invention, soak described in step (4) for conventional dip operation, as long as make Monascus fermentation broth be coated in equably the surface of ziega after immersion, be preferably and make Monascus fermentation broth form 1～2mm thickness on the ziega surface equably.
In the present invention, the container that the container described in step (4) is 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 will spray Monascus fermentation broth is placed in constant incubator, makes its ripe getting final product.
In the present invention, the monascus described in step (4) can be conventional monascus ruber used in food processing process, but as long as it can produce red colouring agent for food, also used as a Chinese medicine and safety applications in food processing technology.The monascus that the preferred preserving number of the present invention is CGMCC No.7603 (Monascus sp.) GL-1 bacterial strain, this bacterial strain is preserved in Chinese common micro-organisms culture presevation administrative center (CGMCC) on May 8th, 2013, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City.This bacterial strain is separated and obtains first from the red kojic rice powder in Wuhan, China Hubei by the present patent application people, can produce natural monascorubin, can apply to safely food-processing industry.Monascus strain of the present invention is after 24h cultivates, and bacterium colony just is white smoke, and ramp afterwards is aubergine after 3d, and bacterium colony is large and tight.Mycelia has the tabula multinuclear, and branch is very numerous, and conidium and gives birth on mycelia and branch top thereof, single giving birth to or chaining, and cleistothecium is spherical in shape, and handle is arranged, and more than 10 spherical ascus inside arranged, and ascospore is arranged in ascus, and its morphological feature meets the feature of monascus.Preferably, described monascus in use, is activated bacterial classification in 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 the 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.
Two of technical scheme provided by the invention is: foregoing preparation method preparation and monascus cheese.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination 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 the monascus application, has also given mould cheese new product performance simultaneously.Monascus cheese of the present invention compares to traditional cheese and has new characteristics on color and profile, makes the consumer break through the understanding to conventional cheese.
2, monascus cheese of the present invention improved in the conventional cheese due to ketone and fatty acid proportion too high bring be difficult for the local flavor that allows people accept, and because during the metabolite of monascus is secreted into 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 the inoculation method of immersion type, and the seed liquor that can make cheese immerse fully monascus ruber makes it to infiltrate the hole of cheese, accelerates cheese ripening, saves the consumption of seed liquor simultaneously.
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 select according to catalogue.
In following embodiment, the source of part reagent or raw material is as follows:
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 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process:
(1) after getting 50L fresh cow milk filtering and impurity removing matter, in 72 ℃ of sterilizing 2min, then be cooled to 28 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and being cultured to pH under 28 ℃ of constant temperature 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 the 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 obtained becomes the ziega of 1.5cm * 3cm * 6cm, after ziega is soaked to 5～10min in Monascus fermentation broth, make Monascus fermentation broth form 1mm thickness on the ziega surface equably, by the ziega ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is carried and a few days ago being inoculated in the 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; 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: bright sheep breast 50L, leavening R-7040.3g, microbial rennet 1g, frozen monascus (Monascus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process:
(1) after getting the bright sheep breast of 50L filtering and impurity removing matter, in 72 ℃ of sterilizing 5min, then be cooled to 35 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 0.3g/50L, and being cultured to pH under 34 ℃ of constant temperature is to add the 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 the 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 obtained becomes the ziega of 1.5cm * 3cm * 6cm, after ziega is soaked to 5～10min in Monascus fermentation broth, make Monascus fermentation broth form 2mm thickness on the ziega surface equably, by the ziega ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in the monascus culture medium in advance in three days, and the formula of described monascus culture medium is: glucose 30g/L, peptone 3g/L, MgSO
41g/L, K
2hPO
41g/L; 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: bright horse breast 50L, leavening R-7041g, calf stomach renin 0.7g, frozen monascus (Monascus sp.) GL-1, salt 1.5kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
(1) after getting the bright horse breast of 50L filtering and impurity removing matter, in 75 ℃ of sterilizing 2min, then be cooled to 35 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and being cultured to pH under 28 ℃ of constant temperature 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 the 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 obtained becomes the ziega of 1.5cm * 3cm * 6cm, after ziega is soaked to 5～10min in Monascus fermentation broth, make Monascus fermentation broth form 2mm thickness on the ziega surface equably, by the ziega ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in the monascus culture medium in advance in 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; 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: bright hunchbacked newborn 50L, leavening R-7040.8g, calf stomach renin 0.5g, the frozen monascus of 1 strain (Monascus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO40.5g, K2HPO40.5g.
(1) after getting the bright horse breast of 50L filtering and impurity removing matter, in 75 ℃ of sterilizing 2min, then be cooled to 32 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 0.8g/50L, and being cultured to pH under 30 ℃ of constant temperature 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 the 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 obtained becomes the ziega of 1.5cm * 3cm * 6cm, after ziega is soaked to 5～10min in Monascus fermentation broth, make Monascus fermentation broth form 1.5mm thickness on the ziega surface equably, by the ziega ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in the monascus culture medium in advance in 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; 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 Examples 1
Now take and commonly use white mould cheese in mould cheese and contrasted as Comparative Examples and previous embodiment 1～4.
This Comparative Examples batching used: raw milk 50L, leavening R-7041g, calf stomach renin 0.5g, geotrichum candidum (Geotrichum candidum) 50303(is purchased from Danisco A/S BJ Rep Office) and 10g, salt 1.3kg.
Preparation process is identical with embodiment 1, is only after in step (4), ziega being soaked to 5～10min in the geotrichum candidum zymotic fluid, makes Geotrichum liquid form about 1mm thickness on the ziega surface equably.
Wherein, the described liquid of mould is in vain made by following method: get geotrichum candidum (Geotrichum candidum) 50303 bacterium powder 10g, with water, be configured to the Geotrichum liquid of 5 ‰ concentration.
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.The monascus cheese of embodiment 1～4 preparation and the white mould cheese of Comparative Examples 1 preparation are carried 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
Table 2 mould cheese sensory evaluation scores
| Project | Profile | Structural state | Local flavor | Mouthfeel | Total points |
| Comparative Examples 1 | 16.66±0.08 a | 24.89±0.08 a | 15.91±0.32 a | 26.64±0.59 bc | 84.09±0.74 a |
| Embodiment 1 | 17.10±0.17 ab | 24.94±0.54 a | 17.60±0.28 b | 27.220.30 cd | 86.87±0.13 b |
| Embodiment 2 | 17.57±0.30 bc | 24.62±1.49 a | 16.45±0.76 ab | 25.99±0.15 ab | 84.61±1.20 a |
| Embodiment 3 | 17.69±0.20 c | 25.21±0.16 a | 16.61±0.57 ab | 25.70±0.28 a | 85.21±0.24 a |
| Embodiment 4 | 18.02±0.04 c | 25.26±0.07 a | 17.44±0.17 b | 27.67±0.16 d | 88.39±0.02 b |
Annotate: a, b, c, d is different, and letter represents significant difference
From sensory test, can find out, various embodiments of the present invention are compared with Comparative Examples 1, and structural state there is no significant difference, and profile is evaluated in white mould cheese and increased, and Fermentation Condition of Monascus spp cheese is given the color and luster that mould cheese is new, and local flavor and mouthfeel also increase.This shows that the present invention utilizes the cheese that monascus is made to compare favourably with traditional cheese, even is better than conventional cheese at aspects such as profile, nutrition.
Effect embodiment 2 matter structure parametric measurements compare with analysis
The monascus cheese of embodiment 1～4 preparation and the white mould cheese of Comparative Examples 1 preparation are carried 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
Annotate: a, b is different, and letter represents significant difference
By the analysis of matter structure, can be found out, the mould cheese that the embodiment of the present invention makes with Comparative Examples is compared, aspect hardness, cohesion and chewiness without significant difference, that is to say that two kinds of cheese proteins are in the impaired and tight connection of opposing, make cheese keep the integrality aspect without significant difference, and there is the identical continuation of chewing.And the monascus cheese that the embodiment of the present invention prepares all is being significantly higher than Comparative Examples aspect tackness, elasticity and colloidality, that is to say that monascus cheese is stronger in the ability of the thoroughly rear recovery of extruding deformation, find out that thus monascus cheese has the excellent effect that traditional mould cheese does not have, and has fabulous application prospect.
Claims (10)
1. the preparation method of a monascus (Monascus sp.) cheese, is characterized in that, it comprises the steps:
(1) must process breast by cooling after the raw milk sterilizing, 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; Add salt in curdled milk after discharging whey, after stirring, enter mould;
(3) curdled milk is carried out or is not suppressed 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, after ziega is soaked to 5～10min in Monascus fermentation broth, the container of packing into, maturation and get final product.
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 immersion is for making Monascus fermentation broth form 1～2mm thickness on the ziega surface equably.
7. preparation method as claimed in claim 1, is characterized in that, 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.
8. preparation method as claimed in claim 1, is characterized in that, in step (4), described monascus is monascus (Monascus sp.) the GL-1 bacterial strain that preserving number is CGMCC No.7603.
9. preparation method as claimed in claim 1, is characterized in that, in step (4), in use, it is 10 that frozen monascus is inoculated into to the content that is activated to bacterium in culture medium in the monascus culture medium to described monascus
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.
As described as claim 1～9 any one preparation method preparation and monascus cheese.
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| CN105713839A (en) * | 2014-12-03 | 2016-06-29 | 上海理工大学 | Monascus fuliginosus strain and application of same in preparation of monascus cheese |
| 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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Cited By (3)
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| CN105713839A (en) * | 2014-12-03 | 2016-06-29 | 上海理工大学 | Monascus fuliginosus strain and application of same in preparation of monascus cheese |
| CN105713839B (en) * | 2014-12-03 | 2019-04-30 | 上海理工大学 | One plant of Monascus fulginosus bacterial strain and its preparing the application in red yeast rice cheese |
| 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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| CN103461514B (en) | 2015-05-20 |
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