CN103478269A - Monascus cheese and preparation method thereof - Google Patents
Monascus cheese and preparation method thereof Download PDFInfo
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- CN103478269A CN103478269A CN201310444825.8A CN201310444825A CN103478269A CN 103478269 A CN103478269 A CN 103478269A CN 201310444825 A CN201310444825 A CN 201310444825A CN 103478269 A CN103478269 A CN 103478269A
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Abstract
The invention discloses a monascus cheese and a preparation method thereof. The preparation method comprises the following steps: (1) sterilizing raw milk, cooling, adding a lactic acid bacteria starter, fermenting at a constant temperature until the pH value is 5.8-6.5, adding curdling enzyme, and curdling for 30-50 minutes to obtain curdled milk; (2) cutting the curdled milk into dices, mixing for discharging whey, adding salt and a monascus sp. culture solution in sequence, uniformly mixing, and forming in moulds to obtain curdled milk dices; (3) demoulding the curdled milk dices, puncturing, and maturating for 5-10 days at the temperature of 20-25 DEG C, 5-10 days at the temperature of 15-20 DEG C and 15-45 days at the temperature of 8-12 DEG C, wherein the relative humidity of an environment of the monascus cheese during the mature period is 85%-95%. The monascus cheese is soft in flavor, simple and convenient to prepare, short in mature cycle and more suitable for dietary habits of easterners.
Description
Technical field
The present invention relates to a kind of red line cheese and preparation method thereof.
Background technology
The kind of cheese is numerous, and mold-ripened cheese is that the west consumer likes because of its delicate mouthfeel, and its consumption figure is all increasing substantially every year.Ge Ergongzuola cheese (Gorgonzola) in mould cheese kind bleu cheese, Roc Fu Er cheese (Roquefort), Stilton Beignets (Stilton), Cabri are strangled this cheese (Cabrales) and Denmark's bleu cheese (Danablu) etc. and have all been obtained the original producton location authentication.Because China starts late to the production technology research of cheese, lack the cheesemaking key technology that has independent intellectual property right, the backwardness of technology has seriously restricted production efficiency and the quality of cheese, and the output of China's natural cheese is extremely low, most of product dependence on import.Because the import cheesy flavor is comparatively strong, China consumer's acceptance level is not high.How according to domestic demand, to be improved, in the situation that keep the natural cheese own characteristic, employing has the bacterial classification of Chinese traditional characteristics, obtain being applicable to the cheese product of Chinese dietetic flavor custom by the technique adjustment, improve consumer's degree of recognition, be this area problem demanding prompt solution, and will improve widely the acceptance level of consumer to this type of cheese.
Two comparatively popular class mould cheese are respectively white mould cheese and bleu cheese at present.White mould cheese adopts toll bar Pei Er mould (Penicillium camemberti), geotrichum candidum (Geotrichum candidum) or white mould (Penicillium candidum) to carry out maturation.Bleu cheese adopts penicillium roqueforti (Penicillium Roqueforti) to carry out maturation, makes cheese have obvious green or cyan mould striped, just as marble grain.Simultaneously, penicillium roqueforti (Penicillium Roqueforti) also makes the bleu cheese taste aromatic, strong.
Monascus ruber is long at the applicating history of China, and many traditional foods (as red yeast rice, food color, wine of rice fermented with red yeast and fermented bean curd etc.) all utilize the effect of monascus ruber to be fermented.Owing to isolating the inhibitors of cholesterol synthesis that can reduce cholesterol in the monascus ruber nutrient solution, and other health care (as hypotensive, anti-oxidant, antifatigue, inhibition adipocyte hypertrophy etc.) of having of monascus ruber several physiological active substances, the research relevant to monascus ruber is increasing, also causes that all circles pay close attention to and start to carry out on a large scale the exploitation of red colouring agent for food, also used as a Chinese medicine relevant food.Monascus ruber extensive use in China's traditional food, its food prepared is meeting Chinese custom aspect local flavor and mouthfeel, and China's research in this respect has great resources advantage.Up to the present, relevant monascus ruber 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 has been to overcome the defect that lacks the natural mold-ripened cheese product that meets the Chinese Consumer's taste in the prior art, and provide a kind of red line cheese and preparation method thereof, the red line cheese obtained has marble grain, local flavor is soft, be of high nutritive value, the preparation method is simple and easy to do, with short production cycle, easy to utilize.
The inventor found through experiments, in actual experiment, if prepare red line cheese with the maturation condition of bleu cheese, and inapplicable.Further research is found: the conventional temperature of red colouring agent for food, also used as a Chinese medicine (Monascus sp.) growth is 20 ℃～35 ℃, but, the conventional temperature of this applicable red colouring agent for food, also used as a Chinese medicine (Monascus sp.) growth, but can produce and accumulate too much bitter peptides for the preparation of cheese the time, easily produce bad flavor when preparing mold-ripened cheese.In order to solve above-mentioned technical barrier, the inventor conducts in-depth research the preparation technology of mold-ripened cheese, the final discovery: the control of the temperature and time of specific maturation, with other processing steps and condition overall coordination, can realize above-mentioned purpose.
In order to solve the problems of the technologies described above, the inventor, by lot of experiments, has obtained technical scheme of the present invention, has realized technique effect as above:
The invention provides a kind of preparation method of red line cheese, it comprises the steps:
(1) by the raw milk sterilization, cooling, add lactic acid bacteria fermenting agent, ferment at constant temperature to pH value is 5.8～6.5, adds rennet curdling 30min～50min, obtains curdled milk;
(2) by the curdled milk stripping and slicing of step (1) gained, stir discharging whey, add successively salt and red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution, enter mold forming after stirring, obtain ziega;
(3), by the described ziega demoulding, puncture, 20 ℃～25 ℃ maturations 5～10 days, 15 ℃～20 ℃ maturations 5～10 days, continue ripe 15～45 days at 8 ℃～12 ℃, gets final product; During described maturation, the relative humidity of red line cheese environment of living in is 85%～95%.
In step (1), the raw milk that described raw milk is this area routine, described raw milk is preferably for meeting fresh milk and/or the recombined milk of state food standard.Wherein, described fresh milk should meet the requirement of GB-19301 " food security national standard-lactogenesis ", is preferably cow's milk, horse breast, sheep is newborn and one or more of hunchbacked Ruzhong.
Described raw milk before use, also needs to carry out coherent detection and standardization.The test item of described raw milk comprises: organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing, mix the test of alkali test, antibiotic and melamine detection etc.Described standardization refers to the index stable and consistent such as protein in order to guarantee each batch of product, fat, in the scope allowed at alimentary codex, index adjusted such as protein, fat are reached to the indices scope of described raw milk: protein content >=2.9%, fat content >=3.1% and non-fat solid content >=8.1%, described percentage is the mass percent that accounts for raw milk; The method that described standardized method is this area routine, described standardized method can be: additionally add or remove a certain material, concentrate or dilute.
In step (1), the method that the method for described sterilization and condition are this area routine and condition, be preferably pasteurize or membrane filtration degerming.The method that the method for described pasteurize and condition are this area routine and condition are preferably sterilization 15s～60s under 70 ℃～72 ℃ conditions.The membrane filtration degerming refers to directly to be fallen raw milk by pellicle by microbe filter, without heat treated.
In step (1), described this area routine operation that is cooled to, described cooling temperature is preferably 30 ℃～33 ℃.
In step (1), the method that the method for described ferment at constant temperature and condition are this area routine and condition.The temperature of described ferment at constant temperature is preferably 30 ℃～33 ℃.In order to reach described pH value scope, the time of described ferment at constant temperature is generally 30min～150min.
In step (1), described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent of this area routine for the preparation of cheese, lactic acid bacteria in described lactic acid bacteria fermenting agent be this area routine can apply to the lactic acid bacteria in cheese, preferably comprise lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), one or more in Lactococcus lactis breast subspecies (Lactococcus lactis subsp.lactis) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcus lactis subsp.lactis biovar.diacetylactis).One or more in the leavening of the leavening of the commodity R-704 by name that described lactic acid bacteria fermenting agent is preferably produced for Hansen Corp. of section, the commodity MM100 by name that Danisco A/S BJ Rep Office produces and the leavening of the commodity LL-50 by name that DSM company produces.
The addition that the addition of described lactic acid bacteria fermenting agent is this area routine, preferably access 6g～20g lactic acid bacteria fermenting agent in every 1000L raw milk, and better is access 15g lactic acid bacteria fermenting agent in every 1000L raw milk.
In step (1), the renin that described renin is this area routine, preferably comprise calf stomach renin and/or microbial rennet.The addition that the addition of described renin is this area routine, preferably add 10g～20g renin in every 1000L raw milk, and better is to add 12g～18g renin in every 1000L raw milk.
In step (2), described stripping and slicing is this area routine operation, preferably for take the steel wire cutter that the sword spacing is 10mm～30mm, curd cutting is become to ziega.
In step (2), described salt is the conventional described salt in this area, and the addition that the addition of described salt is this area routine, be preferably 1%～4%, and better is 2%～3%, and described percentage is the mass percent that described salt accounts for described curdled milk.
In step (2), the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution can be the field of food red colouring agent for food, also used as a Chinese medicine that can normally produce monascorubin (Monascus sp.) bacterial classification commonly used.The red colouring agent for food, also used as a Chinese medicine that the preferred preserving number of the present invention is CGMCC No.7603 (Monascus sp.), this bacterial strain is preserved in Chinese common micro-organisms culture presevation administrative center on May 8th, 2013, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City.This bacterial strain separates and obtains first in the red yeast rice in Wuhan, China Hubei, can use safely at field of food.
In step (2), the addition that the addition of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is this area routine, be preferably 0.5%～10%, better is 0.5%～5%, and described percentage is the mass percent of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution with respect to described curdled milk; Wherein,
Viable count in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is preferably 10
6～10
7cfu/ml.
In step (2), the preparation method that the preparation method of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is this area routine, described preparation method preferably comprises the following steps: it is 10 that frozen red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial classification is inoculated in culture medium to the content that is activated to bacterium in culture medium
6～10
7cfu/ml, get final product; The formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) culture medium is: glucose 30～40g/L, potato is soaked powder 3～5g/L, MgSO
40.1～0.5g/L and K
2hPO
40.1～0.5g/L.
In step (2), the method that the method for described moulding is this area routine.The temperature of described moulding is preferably 15 ℃～25 ℃, and better is 18 ℃～20 ℃.
In order to promote whey further to discharge, preferably, during moulding, repeatedly overturn.Described repeatedly upset preferably enters after mould 15min upset for the first time for curdled milk, for the first time after the upset after 30min upset for the second time, then interval 1h overturns for the third time, interval 1.5h upset is the 4th time again, interval 2h upset is the 5th time again, then interval 5h upset the 6th time, last interval 2h upset the 7th time.
In step (3), ripe purpose is in order to make red colouring agent for food, also used as a Chinese medicine (Monascus sp.) grow and carry out aged cheese better.The purpose of puncture is to make cheese have the red texture as marble.Preferably, described maturation and puncture are carried out under the following conditions: puncture, and 22 ℃～25 ℃ maturations 7～8 days, puncture, 16 ℃～18 ℃ maturations 7～8 days, puncture, continued ripe 20～30 days at 8 ℃～10 ℃, gets final product.Wherein, described maturation during the relative humidity of red line cheese environment of living in be preferably 90%～93%.
In the present invention, described ziega can be suppressed or do not suppressed according to this area routine after entering mould, and this is according to the demand of cheese matter structure and definite, can't the local flavor of cheese be affected to some extent.
The present invention also provides the red line cheese that adopts above-mentioned preparation method to make.
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 be commercially available obtaining all.
Positive progressive effect of the present invention is: the red line cheese with marble grain prepared by the present invention, filled up the domestic and international blank in red line cheese research field; The red line cheese made is softer than the local flavor of traditional bleu cheese, is more suitable for Asians's eating habit; Preparation method of the present invention is simple and easy to do, and processing maturation period is short, easy to utilize.
biomaterial preservation information
The bacterial strain deposit number of red colouring agent for food, also used as a Chinese medicine of the present invention (Monascus sp.) GL-1 is CGMCC No.7603, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.
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.
If no special instructions, being conventional commercially available approach can obtain for agents useful for same or raw material.
In following embodiment: the bacterial strain of employing is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) that deposit number is CGMCC No.7603.If no special instructions, described percentage is mass percent.
Embodiment 1
(1) by after 72 ℃ of sterilization 15s of 100L fresh cow milk, being cooled to 30 ℃, add the 2g lactic acid bacteria fermenting agent, it is 6.5 that ferment at constant temperature is cultured to the pH value, adds the 1.2g renin, and curdled milk 50min obtains curdled milk.
(2) the described curd cutting of step (1) is become to block, stir discharging whey after 30min, add 2% salt, add 0.5% red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution, enter mould after stirring 20 ℃ of moulding; During moulding, do not suppressed, upset on time, further discharge to promote whey.
(3) the curdled milk moulding is carried out maturation after taking out, and maturation process is to puncture for the first time after the demoulding, then 25 ℃ of maturations of temperature 5 days; Puncture for the second time, continue ripe 5 days 20 ℃ of temperature; Puncture for the third time, continue ripe 45 days 8 ℃ of temperature; The relative humidity of whole ripening period cheese environment of living in is 85%.
Wherein, described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is made by following method: by red colouring agent for food, also used as a Chinese medicine (Monascus sp.), be inoculated in advance in culture medium, the formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) culture medium is: glucose 30g/L, potato is soaked powder 3g/L, MgSO
40.1g/L, K
2hPO
40.1g/L.Viable count in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is 6 * 10
6cfu/ml.
Wherein, the leavening of the commodity R-704 by name that described lactic acid bacteria fermenting agent is the production of Hansen Corp. of section.
Can obtain the red line cheese of the present embodiment by said method, there is the red streak as marble, delicate mouthfeel, local flavor gentleness.
Embodiment 2
(1) by after 70 ℃ of sterilization 60s of 100L fresh cow milk, being cooled to 33 ℃, add the 0.6g lactic acid bacteria fermenting agent, it is 5.8 o'clock that ferment at constant temperature is cultured to the pH value, adds 1.8g rennet curdling 30min to obtain curdled milk.
(2) the described curd cutting of step (1) is become to block, stir discharging whey after 30min, add 3% salt, add 5% red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution, enter mould after stirring 18 ℃ of moulding; During moulding, do not suppressed, upset on time, further discharge to promote whey.
(3) the curdled milk moulding is carried out maturation after taking out, and maturation process is to puncture for the first time after the demoulding, then 20 ℃ of maturations of temperature 10 days; Puncture for the second time, continue ripe 10 days 15 ℃ of temperature; Puncture for the third time, continue ripe 15 days 12 ℃ of temperature; The relative humidity of whole ripening period cheese environment of living in is 95%.
Wherein, described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is made by following method: by red colouring agent for food, also used as a Chinese medicine (Monascus sp.), be inoculated in advance in culture medium, the formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) culture medium is: glucose 40g/L, potato is soaked powder 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L.Viable count in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is 10
7cfu/ml.
Wherein, the leavening of the commodity MM100 by name that described lactic acid bacteria fermenting agent is Danisco A/S BJ Rep Office's production.
Can obtain the red line cheese of the present embodiment by said method, there is the red streak as marble, delicate mouthfeel, local flavor gentleness.
Embodiment 3
(1) by after 71 ℃ of sterilization 36s of 100L fresh cow milk, being cooled to 32 ℃, add the 1.5g lactic acid bacteria fermenting agent, it is 6.2 o'clock that ferment at constant temperature is cultured to the pH value, adds 1.6g rennet curdling 40min to obtain curdled milk.
(2) the described curd cutting of step (1) is become to block, stir discharging whey after 30min, add 2.5% salt, add 2.5% red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution, enter mould after stirring 19 ℃ of moulding; During moulding, do not suppressed, upset on time, further discharge to promote whey.
(3) the curdled milk moulding is carried out maturation after taking out, and maturation process is to puncture for the first time after the demoulding, then 22 ℃ of maturations of temperature 7 days; Puncture for the second time, continue ripe 7 days 17 ℃ of temperature; Puncture for the third time, continue ripe 25 days 10 ℃ of temperature; The relative humidity of whole ripening period cheese environment of living in is 90%.
Wherein, described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is made by following method: by red colouring agent for food, also used as a Chinese medicine (Monascus sp.), be inoculated in advance in culture medium, the formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) culture medium is: glucose 35g/L, potato is soaked powder 4g/L, MgSO
40.2g/L, K
2hPO
40.2g/L.Viable count in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is 10
6cfu/ml.
Wherein, the leavening of the commodity LL-50 by name that described lactic acid bacteria fermenting agent is the production of DSM company.
Can obtain the red line cheese of the present embodiment by said method, it has the red streak as marble, delicate mouthfeel, local flavor gentleness.
Embodiment 4
In the present embodiment, described raw milk is bright horse breast, and the addition of red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is 10%, and all the other raw materials and technique are all with embodiment 1.
Can obtain the red line cheese of the present embodiment by said method, there is the red streak as marble, delicate mouthfeel, local flavor gentleness.
Embodiment 5
In the present embodiment, described raw milk is bright sheep breast, and described sterilization mode is the membrane filtration degerming, and all the other raw materials and technique are all with embodiment 1.
Can obtain the red line cheese of the present embodiment by said method, there is the red streak as marble, delicate mouthfeel, local flavor gentleness.
Embodiment 6
In the present embodiment, described raw milk is bright camel breast, and all the other raw materials and technique are all with embodiment 1.
Can obtain the red line cheese of the present embodiment by said method, there is the red streak as marble, delicate mouthfeel, local flavor gentleness.
To sum up, the physiological activator that red colouring agent for food, also used as a Chinese medicine (Monascus sp.) produces at Cheese during Ripening has given conventional cheese new function, and therefore red line cheese of the present invention has promoted nutritive value and the health-care efficacy of conventional cheese.
Comparative Examples 1
The bleu cheese prepared according to the processing step identical with embodiment 3, as a comparison sample.Red colouring agent for food, also used as a Chinese medicine in step (2) (Monascus sp.) nutrient solution is changed to penicillium roqueforti (Penicillium Roqueforti) bacterium liquid to add.Can produce the defect of the aspects such as local flavor when too high because of penicillium roqueforti (Penicillium Roqueforti) maturing temperature, its maturing temperature is a little relatively lower, and processing maturation period is also long than red line cheese.Step (3) puncture and maturation process are revised: after the demoulding, puncture for the first time, then 18 ℃ of maturations of temperature 7 days; Puncture for the second time, continue ripe 10 days 12 ℃ of temperature; Puncture for the third time, continue ripe to 30 days 8 ℃ of temperature; The relative humidity of whole ripening period cheese environment of living in is 90%.
Comprehensively formulate mold-ripened cheese subjective appreciation standard according to GB GB25192-2010 and GB5420-2010 as shown in table 1.The red line cheese of embodiment 1～3 preparation and the comparative sample of bleu cheese are carried out to subjective appreciation according to the standard of table 1, and result is as shown in table 2.
The subjective appreciation standard of table 1 mould cheese
| Project | Feature |
| Tissue morphology | Homogeneous, soft or hard is appropriate, organizes superfine greasyly, and plasticity (0-20 divides) is arranged |
| 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) |
The results of sensory evaluation of the red line cheese of table 2 and bleu cheese
| Project | Profile | Structural state | Local flavor | Mouthfeel | Total points |
| Embodiment 1 | 16.65±0.84 * | 24.81±1.40 | 17.00±0.21 | 27.80±0.84 * | 87.90±1.19 |
| Embodiment 2 | 17.25±0.60 | 24.90±0.35 | 16.71±0.72 | 27.25±0.79 | 88.07±2.23 |
| Embodiment 3 | 18.01±0.71 * | 25.12±0.30 | 16.83±0.45 | 27.50±0.83 | 89.90±0.92 * |
| Comparative Examples 1 | 17.45±0.50 | 24.68±0.20 | 16.02±0.71 | 26.95±0.60 | 86.93±1.03 |
Annotate: * represents significant difference
From the sensory test result, can find out, the bleu cheese that red line cheese prepared by embodiment makes with Comparative Examples is compared, structural state there is no significant difference, obviously be better than bleu cheese on profile, may be because red line cheese prepared by red colouring agent for food, also used as a Chinese medicine (Monascus sp.) has been broken the understanding of people to traditional mold-ripened cheese, the bluish-green color and luster of the obvious BELAND line of its red color and luster is vivid, and its local flavor and mouthfeel are all a little more than Comparative Examples.This shows that red line cheese not only can compare favourably with traditional bleu cheese, at aspects such as profile, nutrition, more be better than traditional bleu cheese, there is good commercial application prospect.
The matter structure contrast of the red line cheese of table 3 and bleu cheese
| Embodiment | Hardness (N) | Tackness (Ns) | Elasticity | Cohesion | Colloidality (N) | Chewiness (N) |
| Embodiment 1 | 0.71±0.08 | -0.24±0.03 | 1.11±0.02 | 0.39±0.08 | 0.56±0.07 | 0.45±0.05 |
| Embodiment 2 | 0.70±0.08 | -0.24±0.06 | 0.97±0.02 | 0.46±0.06 | 0.55±0.09 | 0.40±0.07 |
| Embodiment 3 | 0.72±0.04 | -0.27±0.08 | 1.02±0.06 | 0.38±0.05 | 0.53±0.04 | 0.43±0.07 |
| Comparative Examples 1 | 0.69±0.05 | -0.31±0.05 | 0.89±0.04 | 0.30±0.01 | 0.60±0.07 | 0.50±0.10 |
And red line cheese and bleu cheese are carried out to the comparative analysis of matter structure, as shown in table 3.From the analysis result of table 3, various embodiments of the present invention are compared with the bleu cheese of Comparative Examples, in aspect differences such as hardness, tackness, elasticity, cohesions, are not very remarkable.That is to say, the bleu cheese of red line cheese and Comparative Examples difference aspect the matter structure is little, illustrates that red line cheese and conventional cheese bleu cheese are not having significant difference aspect quality, mouthfeel.
Claims (10)
1. the preparation method of a red line cheese, is characterized in that, described preparation method comprises the following steps:
(1) by the raw milk sterilization, cooling, add lactic acid bacteria fermenting agent, ferment at constant temperature to pH value is 5.8～6.5, adds rennet curdling 30min～50min, obtains curdled milk;
(2) by the curdled milk stripping and slicing of step (1) gained, stir discharging whey, add successively salt and red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution, enter mold forming after stirring, obtain ziega;
(3), by the described ziega demoulding, puncture, 20 ℃～25 ℃ maturations 5～10 days, 15 ℃～20 ℃ maturations 5～10 days, continue ripe 15～45 days at 8 ℃～12 ℃, gets final product; During described maturation, the relative humidity of red line cheese environment of living in is 85%～95%.
2. preparation method as claimed in claim 1, it is characterized in that, in step (2), the addition of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is 0.5%～10%, be preferably 0.5%～5%, described percentage is the mass percent of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution with respect to described curdled milk; And/or the viable count in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is 10
6～10
7cfu/ml.
3. preparation method as claimed in claim 1 or 2, it is characterized in that, red colouring agent for food, also used as a Chinese medicine (Monascus sp.) in described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is for producing red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial classification of monascorubin, the red colouring agent for food, also used as a Chinese medicine that is preferably CGMCC No.7603 for preserving number (Monascus sp.).
4. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), described raw milk is cow's milk, horse breast, sheep is newborn and one or more of hunchbacked Ruzhong.
5. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), described sterilization is pasteurize or membrane filtration degerming; Described pasteurize is preferably sterilization 15s～60s under 70 ℃～72 ℃ conditions; And/or described cooling temperature is 30 ℃～33 ℃; And/or the temperature of described ferment at constant temperature is 30 ℃～33 ℃; The time of described ferment at constant temperature is 30min～150min.
6. preparation method as claimed in claim 1 or 2, it is characterized in that, in step (1), one or more in the leavening of the leavening that described lactic acid bacteria fermenting agent is the commodity R-704 by name that produces of Hansen Corp. of section, the leavening of the commodity MM100 by name that Danisco A/S BJ Rep Office produces and the commodity LL-50 by name that DSM company produces; And/or the addition of described lactic acid bacteria fermenting agent is to access 6g～20g lactic acid bacteria fermenting agent in every 1000L raw milk, it is preferably access 15g lactic acid bacteria fermenting agent in every 1000L raw milk.
7. preparation method as claimed in claim 6, it is characterized in that, the lactic acid bacteria in described lactic acid bacteria fermenting agent comprises one or more in lactococcus lactis subsp (Lactococcus lactis subsp.cremoris), Lactococcus lactis breast subspecies (Lactococcus lactis subsp.lactis) and Lactococcus lactis breast subspecies diacetyl mutation (Lactococcus lactis subsp.lactis biovar.diacetylactis).
8. preparation method as claimed in claim 1 or 2, is characterized in that, in step (1), described renin comprises calf stomach renin and/or microbial rennet; And/or the addition of described renin is to add 10g～20g renin in every 1000L raw milk, preferably in every 1000L raw milk, add 12g～18g renin;
And/or in step (2), the addition of described salt is 1%～4%, is preferably 2%～3%, described percentage is the mass percent that described salt accounts for described curdled milk; And/or, in step (2), described stripping and slicing is for take the steel wire cutter stripping and slicing that the sword spacing is 10mm～30mm; And/or in step (2), the temperature of described moulding is 15 ℃～25 ℃, is preferably 18 ℃～20 ℃.
9. preparation method as claimed in claim 1 or 2, is characterized in that, described maturation and puncture are carried out under the following conditions: puncture, 22 ℃～25 ℃ maturations 7～8 days, puncture, 16 ℃～18 ℃ maturations 7～8 days, puncture, continue ripe 20～30 days at 8 ℃～10 ℃, gets final product; Wherein, described maturation during the relative humidity of red line cheese environment of living in be 90%～93%.
10. the red line cheese made by preparation method as described as claim 1～9 any one.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104186684A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Similar blue cheese and preparation method thereof |
| CN104255932A (en) * | 2014-09-28 | 2015-01-07 | 中国农业大学 | Cheese and preparation method thereof |
| CN106359637A (en) * | 2016-11-17 | 2017-02-01 | 光明乳业股份有限公司 | Cheese sausage and preparation method thereof |
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|---|---|---|---|---|
| JPH04304842A (en) * | 1991-04-02 | 1992-10-28 | Morinaga Milk Ind Co Ltd | Cheese aged with monascus mold and production thereof |
| CN101518285A (en) * | 2009-03-30 | 2009-09-02 | 山东轻工业学院 | Method for producing cheese |
| CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04304842A (en) * | 1991-04-02 | 1992-10-28 | Morinaga Milk Ind Co Ltd | Cheese aged with monascus mold and production thereof |
| CN101518285A (en) * | 2009-03-30 | 2009-09-02 | 山东轻工业学院 | Method for producing cheese |
| CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186684A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Similar blue cheese and preparation method thereof |
| CN104186684B (en) * | 2014-08-26 | 2016-08-24 | 光明乳业股份有限公司 | One kind bleu cheese and preparation method thereof |
| CN104255932A (en) * | 2014-09-28 | 2015-01-07 | 中国农业大学 | Cheese and preparation method thereof |
| CN106359637A (en) * | 2016-11-17 | 2017-02-01 | 光明乳业股份有限公司 | Cheese sausage and preparation method thereof |
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