CN103478269A - Monascus cheese and preparation method thereof - Google Patents
Monascus cheese and preparation method thereof Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- monascus
- cheese
- temperature
- days
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 102
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 241001095209 Monascus sp. (in: Fungi) Species 0.000 claims abstract description 35
- 239000007858 starting material Substances 0.000 claims abstract description 32
- 241000894006 Bacteria Species 0.000 claims abstract description 27
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 239000005862 Whey Substances 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 35
- 229940026314 red yeast rice Drugs 0.000 claims description 35
- 108090000746 Chymosin Proteins 0.000 claims description 16
- 229940080701 chymosin Drugs 0.000 claims description 13
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 claims description 13
- 230000035800 maturation Effects 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000005374 membrane filtration Methods 0.000 claims description 4
- 235000020248 camel milk Nutrition 0.000 claims description 3
- 235000020252 horse milk Nutrition 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 244000309466 calf Species 0.000 claims description 2
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 230000000813 microbial effect Effects 0.000 claims description 2
- 235000020254 sheep milk Nutrition 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 claims description 2
- 241000894007 species Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 235000013336 milk Nutrition 0.000 abstract description 13
- 239000008267 milk Substances 0.000 abstract description 13
- 210000004080 milk Anatomy 0.000 abstract description 13
- 238000007599 discharging Methods 0.000 abstract description 4
- 235000006694 eating habits Nutrition 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 239000001963 growth medium Substances 0.000 description 9
- 240000000064 Penicillium roqueforti Species 0.000 description 8
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 8
- 239000004579 marble Substances 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 230000005070 ripening Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 235000002245 Penicillium camembertii Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 240000002129 Malva sylvestris Species 0.000 description 3
- 235000006770 Malva sylvestris Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000003462 vein Anatomy 0.000 description 3
- 244000168141 Geotrichum candidum Species 0.000 description 2
- 235000017388 Geotrichum candidum Nutrition 0.000 description 2
- 241000228143 Penicillium Species 0.000 description 2
- 244000271379 Penicillium camembertii Species 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 229940057059 monascus purpureus Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 229940127328 Cholesterol Synthesis Inhibitors Drugs 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 229920000877 Melamine resin Polymers 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 235000002322 Monascus purpureus Nutrition 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 210000001789 adipocyte Anatomy 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000012531 culture fluid Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- JDSHMPZPIAZGSV-UHFFFAOYSA-N melamine Chemical compound NC1=NC(N)=NC(N)=N1 JDSHMPZPIAZGSV-UHFFFAOYSA-N 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
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 invention relates to a cheese with red veins and a preparation method thereof.
Background
The variety of the cheese is various, the mould ripe cheese is popular among western consumers due to the fine taste, and the consumption amount of the mould ripe cheese is greatly increased every year. The origin of Gorgongzuola (Gorgonzola), Rokfort (Roquefort), Steilton (Stilton), Carberriess (Cabrales), Danish blue cheese (Danablu), and the like among blue-line cheeses of the mold cheese variety were certified. As the research on the cheese production technology in China is late, the cheese production key technology with independent intellectual property rights is lacked, the backward technology seriously restricts the cheese production efficiency and quality, the production quantity of natural cheese in China is extremely low, and most products depend on imports. Because the flavor of the imported cheese is relatively rich, the acceptance degree of consumers in China is not high. How to improve according to domestic requirements, under the condition of keeping the characteristics of natural cheese, strains with Chinese traditional characteristics are adopted, and a cheese product suitable for Chinese dietary flavor habits is obtained through process adjustment, so that the recognition degree of consumers is improved, the problem to be solved in the field is urgently solved, and the acceptance degree of the consumers on the cheese is greatly improved.
Two types of currently popular mold cheese are white mold cheese and blue cheese, respectively. The white mold cheese is ripened by using Penicillium camemberti (Penicillium camemberti), Geotrichum candidum (Geotrichum candidum) or Penicillium candidum (Penicillium candidum). Blue cheese ripened with Penicillium Roqueforti (Penicillium Roqueforti) to give cheese with distinct green or cyan mold streaks, just like marble streaks. Meanwhile, Penicillium Roqueforti (Penicillium Roqueforti) also makes the cheese savoury and strong in taste.
Monascus has a long history of application in China, and many traditional foods (such as red yeast rice, food coloring, red yeast wine, fermented bean curd and the like) are fermented by the action of the Monascus. Since cholesterol synthesis inhibitors capable of reducing cholesterol and other health-care functions of various physiologically active substances of monascus (such as lowering blood pressure, resisting oxidation, resisting fatigue, inhibiting adipocyte hypertrophy and the like) are separated from monascus culture fluid, researches related to monascus are increasing, and various concerns are also drawn to the field and the development of monascus-related foods is beginning to be carried out on a large scale. The monascus purpureus is widely applied to traditional food in China, the prepared food is more in line with the habits of Chinese people in terms of flavor and taste, and the research of China in this respect has great resource advantages. So far, almost no report is found about the application and research of monascus in cheese preparation.
Disclosure of Invention
The invention aims to overcome the defect that the prior art lacks natural mould mature cheese products which meet the taste of Chinese consumers, and provides the cheese with the red lines and the preparation method thereof.
The inventor finds out through experiments that the cheese is not suitable for being prepared by using the ripening condition of the cheese. Further research shows that: the typical temperature for red yeast rice (Monascus sp.) growth is 20-35 deg.C, however, this typical temperature suitable for red yeast rice (Monascus sp.) growth produces and accumulates excessive bitter peptides when used to make cheese and tends to produce off-flavors when used to make mold ripened cheese. In order to solve the technical problems, the inventor conducts intensive research on the preparation process of the mould aged cheese, and finally discovers that: specific mature temperature and time controls, in conjunction with other process steps and conditions as a whole, can achieve the above objectives.
In order to solve the above technical problems, the inventors have obtained the technical solution of the present invention through a great deal of experimental studies, and have achieved the technical effects as described above:
the invention provides a preparation method of a cheese with red veins, which comprises the following steps:
(1) sterilizing raw milk, cooling, adding a lactic acid bacteria starter, fermenting at constant temperature until the pH value is 5.8-6.5, and adding chymosin to coagulate for 30-50 min to obtain curd;
(2) cutting the curd obtained in the step (1), stirring to remove whey, sequentially adding salt and a red yeast rice (Monascus sp) culture solution, uniformly stirring, and then molding in a mold to obtain curd blocks;
(3) demolding the curd block, puncturing, maturing at 20-25 ℃ for 5-10 days, maturing at 15-20 ℃ for 5-10 days, and continuously maturing at 8-12 ℃ for 15-45 days; the relative humidity of the environment where the cheese is in the ripened period is 85-95%.
In the step (1), the raw milk is conventional raw milk in the field, and preferably the raw milk is raw fresh milk and/or reconstituted milk meeting the national food standard. Wherein, the raw and fresh milk meets the requirements of GB-19301 national food safety Standard-raw milk, and is preferably one or more of cow milk, horse milk, sheep milk and camel milk.
Before the raw milk is used, relevant detection and standardization are needed. The detection items of the raw milk comprise: sensory index, protein, fat, non-fat milk solid, acidity, impurity degree, alcohol test, alkali doping test, antibiotic test, melamine test and the like. The standardization means that in order to ensure that indexes such as protein, fat and the like of each batch of products are stable and consistent, the indexes such as protein, fat and the like are adjusted within the range allowed by food regulations so as to reach the index ranges of the raw milk: the protein content is more than or equal to 2.9 percent, the fat content is more than or equal to 3.1 percent, and the solid content of the non-fat milk is more than or equal to 8.1 percent, wherein the percentages are mass percentages of the raw milk; the normalization method is a method conventional in the art, and can be: adding or removing a substance, concentrating or diluting.
In step (1), the sterilization method and conditions are conventional in the art, and preferably pasteurization or membrane filtration sterilization. The pasteurization method and conditions are conventional in the field, and the pasteurization is preferably carried out for 15-60 s at the temperature of 70-72 ℃. The membrane filtration sterilization refers to that raw milk is directly filtered by a semipermeable membrane to remove microorganisms without heating treatment.
In the step (1), the cooling is performed by the conventional operation in the field, and the cooling temperature is preferably 30-33 ℃.
In the step (1), the constant temperature fermentation method and conditions are conventional in the field. The temperature of the constant-temperature fermentation is preferably 30-33 ℃. In order to reach the pH value range, the constant-temperature fermentation time is generally 30 min-150 min.
In the step (1), the lactic acid bacteria starter is a lactic acid bacteria starter which is conventionally used in the art for preparing cheese, and the lactic acid bacteria in the lactic acid bacteria starter is a lactic acid bacteria which is conventionally used in the art and can be applied to cheese, and preferably comprises one or more of Lactococcus lactis subsp. The lactic acid bacteria starter is preferably one or more of a starter sold under the trade name of R-704 by Kehansen, a starter sold under the trade name of MM100 by Danisco, and a starter sold under the trade name of LL-50 by Dismann.
The addition amount of the lactic acid bacteria starter is the conventional addition amount in the field, preferably 6 g-20 g of the lactic acid bacteria starter is added into each 1000L of raw milk, and more preferably 15g of the lactic acid bacteria starter is added into each 1000L of raw milk.
In step (1), the chymosin is conventional in the art, and preferably comprises calf stomach chymosin and/or microbial chymosin. The addition amount of the chymosin is the conventional addition amount in the field, preferably 10-20 g of the chymosin is added in each 1000L of raw milk, and more preferably 12-18 g of the chymosin is added in each 1000L of raw milk.
In the step (2), the cutting is performed by the conventional operation in the field, and the curd is preferably cut into curd blocks by a steel wire cutter with the blade spacing of 10 mm-30 mm.
In the step (2), the salt is common salt which is conventional in the field, the addition amount of the salt is the addition amount which is conventional in the field, preferably 1-4%, more preferably 2-3%, and the percentage is the mass percentage of the salt in the curd.
In the step (2), the red yeast rice (monascusp.) in the red yeast rice (monascusp.) culture solution can be a red yeast rice (monascusp.) strain which is commonly used in the food field and can normally produce Monascus pigment. The invention prefers the Monascus (Monascus sp.) with the collection number of CGMCC No.7603, the strain is preserved in the China general microbiological culture collection center for 5, 8 and 2013, and the address is Beijing West Lu No. 1 Homew of Chaoyang district. The strain is obtained by first separating red yeast rice from Wuhan Hubei in China, and can be safely applied to the field of food.
In the step (2), the addition amount of the red yeast rice (Monascus sp.) culture solution is the conventional addition amount in the field, preferably 0.5-10%, more preferably 0.5-5%, and the percentage is the mass percentage of the red yeast rice (Monascus sp.) culture solution to the curd; wherein,
the number of viable bacteria in the red yeast rice (Monascus sp.) culture solution is preferably 106～107cfu/ml。
In the step (2), the preparation method of the red yeast rice (Monascus sp.) culture solution is a preparation method which is conventional in the field, and the preparation method preferably comprises the following steps: inoculating frozen red rice (Monascus sp.) strain into culture medium, and activating until the content of bacteria in the culture medium is 106～107cfu/ml, namely; the formula of the red yeast rice (Monascus sp.) culture medium is as follows: 30-40 g/L of glucose, 3-5 g/L of potato extract powder and MgSO40.1 to 0.5g/L and K2HPO4 0.1～0.5g/L。
In the step (2), the forming method is a method conventional in the art. The molding temperature is preferably 15 to 25 ℃, more preferably 18 to 20 ℃.
In order to promote further discharge of whey, it is preferable to perform multiple inversions during molding. The multiple turning is preferably performed for the first time after the curd enters the mold for 15min, for the second time after 30min after the first turning, for the third time at intervals of 1h, for the fourth time at intervals of 1.5h, for the fifth time at intervals of 2h, for the sixth time at intervals of 5h, and for the seventh time at intervals of 2 h.
In step (3), the purpose of ripening is to make Monascus (Monascus sp.) grow better to ripen cheese. The purpose of the punctures is to make the cheese have a marbleized red texture. Preferably, the maturation and the puncturing are performed under the following conditions: and (3) puncturing, wherein the ripeness is carried out for 7-8 days at the temperature of 22-25 ℃, puncturing is carried out, the ripeness is carried out for 7-8 days at the temperature of 16-18 ℃, puncturing is carried out, and the ripeness is carried out for 20-30 days at the temperature of 8-10 ℃. Wherein, the relative humidity of the environment of the aged cheese is preferably 90-93%.
In the present invention, the curd mass may or may not be compressed after it is molded, as is conventional in the art, depending on the texture requirements of the cheese and without affecting the flavor of the cheese.
The invention also provides the cheese with the red veins prepared by the preparation method.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the red cheese with marble texture prepared by the invention fills the blank of the research field of the red cheese at home and abroad; the prepared cheese with red cheese has softer flavor than the traditional cheese with blue cheese, and is more suitable for the dietary habits of the oriental; the preparation method is simple and easy to implement, short in maturation period and convenient to popularize and apply.
Biological material preservation information
The strain preservation number of the adopted red yeast rice (Monascus sp.) GL-1 is CGMCC No.7603, the red yeast rice is preserved in China general microbiological culture Collection center (CGMCC) in 2013, 5 and 8 months, and the preservation address is as follows: west road No. 1, north chen, chaoyang district, beijing, zip code: 100101.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The reagents or starting materials used are, unless otherwise specified, all conventionally available on the market.
In the following examples: the adopted strain is Monascus (Monascus sp.) with the preservation number of CGMCC No. 7603. Unless otherwise specified, the percentages are percentages by mass.
Example 1
(1) Sterilizing 100L fresh milk at 72 deg.C for 15s, cooling to 30 deg.C, adding 2g lactobacillus starter, fermenting at constant temperature until pH is 6.5, adding 1.2g chymosin, and coagulating for 50min to obtain curd.
(2) Cutting the curd in the step (1) into blocks, stirring for 30min, discharging whey, adding 2% of salt, adding 0.5% of red yeast rice (Monascus sp.) culture solution, stirring uniformly, and molding at 20 deg.C; the whey is not pressed during molding, and is turned over on time to promote further discharge of whey.
(3) The curd is shaped, taken out and matured, the maturation process is that the curd is demoulded, punctured for the first time and matured for 5 days at the temperature of 25 ℃; performing secondary puncture, and continuously maturing at 20 ℃ for 5 days; puncturing for the third time, and continuously maturing for 45 days at the temperature of 8 ℃; the relative humidity of the environment in which the cheese is placed throughout the ripening period is 85%.
Wherein the red yeast rice (Monascus sp.) culture solution is prepared by the following method: inoculating red yeast rice (Monascus sp.) into a culture medium in advance, wherein the formula of the red yeast rice (Monascus sp.) culture medium is as follows: 30g/L glucose, 3g/L potato extract powder and MgSO4 0.1g/L，K2HPO40.1 g/L. The number of viable bacteria in the red yeast rice (Monascus sp.) culture solution is 6 multiplied by 106cfu/ml。
Wherein the lactic acid bacteria starter is a starter with a trade name of R-704 produced by Kehansen.
The red-striped cheese obtained by the method has red stripes like marble, fine mouthfeel and mild flavor.
Example 2
(1) Sterilizing 100L fresh milk at 70 deg.C for 60s, cooling to 33 deg.C, adding 0.6g lactobacillus starter, fermenting at constant temperature until pH is 5.8, and adding 1.8g rennet to curd for 30min to obtain curd.
(2) Cutting the curd in the step (1) into blocks, stirring for 30min, discharging whey, adding 3% of salt, adding 5% of red yeast rice (Monascus sp.) culture solution, stirring uniformly, and molding at 18 ℃; the whey is not pressed during molding, and is turned over on time to promote further discharge of whey.
(3) The curd is shaped, taken out and matured, the maturation process is that the curd is demoulded, punctured for the first time and matured for 10 days at the temperature of 20 ℃; performing secondary puncture, and continuously maturing at 15 ℃ for 10 days; puncturing for the third time, and continuously maturing for 15 days at the temperature of 12 ℃; the relative humidity of the environment in which the cheese was placed throughout the maturation period was 95%.
Wherein the red yeast rice (Monascus sp.) culture solution is prepared by the following method: inoculating red yeast rice (Monascus sp.) into a culture medium in advance, wherein the formula of the red yeast rice (Monascus sp.) culture medium is as follows: 40g/L glucose, 5g/L potato extract powder and MgSO4 0.5g/L，K2HPO40.5 g/L. The number of viable bacteria in the red yeast rice (Monascus sp.) culture solution is 107cfu/ml。
Wherein the lactic acid bacteria starter is a starter with a trade name of MM100 produced by danisc.
The red-striped cheese obtained by the method has red stripes like marble, fine mouthfeel and mild flavor.
Example 3
(1) Sterilizing 100L fresh milk at 71 deg.C for 36s, cooling to 32 deg.C, adding 1.5g lactobacillus starter, fermenting at constant temperature until pH is 6.2, and adding 1.6g chymosin for 40min to obtain curd.
(2) Cutting the curd in the step (1) into blocks, stirring for 30min, discharging whey, adding 2.5% of salt, adding 2.5% of red yeast rice (Monascus sp.) culture solution, stirring uniformly, and molding at 19 deg.C; the whey is not pressed during molding, and is turned over on time to promote further discharge of whey.
(3) The curd is shaped, taken out and matured, the maturation process is that after demoulding, the curd is punctured for the first time and matured for 7 days at the temperature of 22 ℃; performing secondary puncture, and continuously maturing at the temperature of 17 ℃ for 7 days; performing puncture for the third time, and continuously maturing at the temperature of 10 ℃ for 25 days; the relative humidity of the environment in which the cheese is placed throughout the ripening period is 90%.
Wherein the red yeast rice (Monascus sp.) culture solution is prepared by the following method: inoculating red yeast rice (Monascus sp.) into a culture medium in advance, wherein the formula of the red yeast rice (Monascus sp.) culture medium is as follows: 35g/L glucose, 4g/L potato extract powder and MgSO4 0.2g/L，K2HPO40.2 g/L. The number of viable bacteria in the red yeast rice (Monascus sp.) culture solution is 106cfu/ml。
Wherein the lactic acid bacteria starter is a starter which is produced by Dismann company and has a trade name of LL-50.
The red-striped cheese of the embodiment can be obtained by the method, has red stripes like marble, and has fine mouthfeel and mild flavor.
Example 4
In this example, the raw milk is fresh horse milk, the addition amount of red yeast rice (Monascus sp) culture solution is 10%, and the other raw materials and processes are the same as those in example 1.
The red-striped cheese obtained by the method has red stripes like marble, fine mouthfeel and mild flavor.
Example 5
In the embodiment, the raw milk is fresh goat milk, the sterilization mode is membrane filtration sterilization, and the rest raw materials and the process are the same as those in the embodiment 1.
The red-striped cheese obtained by the method has red stripes like marble, fine mouthfeel and mild flavor.
Example 6
In this embodiment, the raw milk is fresh camel milk, and the rest of the raw materials and the process are the same as those in embodiment 1.
The red-striped cheese obtained by the method has red stripes like marble, fine mouthfeel and mild flavor.
In conclusion, the physiological active substances generated by the Monascus (Monascus sp) in the cheese ripening process endow the traditional cheese with new functions, so that the red cheese of the invention improves the nutritional value and the health care effect of the traditional cheese.
Comparative example 1
The blue-striped cheese obtained was prepared as a comparative sample according to the same process steps as in example 3. And (3) replacing the culture solution of the red yeast rice (Monascus sp.) in the step (2) with a bacterial solution of penicillium roqueforti (Penicillium roqueforti). The Penicillium Roqueforti (Penicillium Roqueforti) has defects in aspects of flavor and the like when the maturation temperature is too high, and the maturation temperature is lower, and the maturation period is longer than that of the cheese. And (3) revising the puncturing and maturing process as follows: performing first puncturing after demoulding, and then maturing for 7 days at the temperature of 18 ℃; performing secondary puncture, and continuously maturing at the temperature of 12 ℃ for 10 days; puncturing for the third time, and continuously maturing at the temperature of 8 ℃ for 30 days; the relative humidity of the environment in which the cheese is placed throughout the ripening period is 90%.
The sensory evaluation standards of the mould ripened cheese are comprehensively established according to national standards GB25192-2010 and GB5420-2010 and are shown in Table 1. The results of sensory evaluation of the comparative samples of the red cheese and the blue cheese prepared in examples 1 to 3 were shown in Table 2, according to the criteria of Table 1.
TABLE 1 organoleptic evaluation criteria for mold cheese
| Item | Feature(s) |
| Tissue morphology | Uniform texture, moderate hardness, fine texture and plasticity (0-20 min) |
| Outer shape | Uniform color, smooth, soft and glossy (0-30 min) |
| Flavor (I) and flavor (II) | Has the special taste and smell of the cheese without peculiar smell (0-20 min) |
| Taste of the product | Moderate chewiness, mild milk flavor (0-30 min) |
TABLE 2 sensory evaluation results of the cheese Red and cheese blue
| Item | Outer shape | Tissue state | Flavor (I) and flavor (II) | Taste of the product | Total score |
| Example 1 | 16.65±0.84* | 24.81±1.40 | 17.00±0.21 | 27.80±0.84* | 87.90±1.19 |
| Example 2 | 17.25±0.60 | 24.90±0.35 | 16.71±0.72 | 27.25±0.79 | 88.07±2.23 |
| Example 3 | 18.01±0.71* | 25.12±0.30 | 16.83±0.45 | 27.50±0.83 | 89.90±0.92* |
| Comparative example 1 | 17.45±0.50 | 24.68±0.20 | 16.02±0.71 | 26.95±0.60 | 86.93±1.03 |
Note: marked differences
As can be seen from the sensory evaluation results, the texture state of the cheese prepared in the examples is not obviously different from that of the cheese prepared in the comparative example, the cheese is obviously superior to that of the cheese prepared in the comparative example in appearance, the red cheese prepared by red yeast rice (Monascus sp) breaks the understanding of people on the traditional mould ripe cheese, the red color is obviously brighter than the blue-green color of the blue cheese, and the flavor and the taste are slightly higher than those of the comparative example. Therefore, the cheese with the red cheese can be compared favorably with the traditional cheese with the blue cheese, is better than the traditional cheese with the blue cheese in aspects of appearance, nutrition and the like, and has good commercial application prospect.
TABLE 3 texture comparison of the Red cheese and blue cheese
| Examples | Hardness (N) | Adhesion (N.s) | Elasticity | Cohesion property | Adhesiveness (N) | Chewiness (N) |
| Example 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 |
| Example 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 |
| Example 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 example 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 texture comparison analysis was performed on the red line cheese and the blue line cheese as shown in table 3. From the analysis results in table 3, it is understood that the differences in hardness, adhesiveness, elasticity, cohesion, etc. are not significant in the examples of the present invention compared with the blue cheese of the comparative example. That is, the different texture of the cheeses from the blue cheese of the comparative example is not great, indicating that the cheeses are not significantly different in texture and mouthfeel from the blue cheese of the conventional cheese.
Claims (10)
1. The preparation method of the cheese with the red cheese is characterized by comprising the following steps:
(1) sterilizing raw milk, cooling, adding a lactic acid bacteria starter, fermenting at constant temperature until the pH value is 5.8-6.5, and adding chymosin to coagulate for 30-50 min to obtain curd;
(2) cutting the curd obtained in the step (1), stirring to remove whey, sequentially adding salt and a red yeast rice (Monascus sp) culture solution, uniformly stirring, and then molding in a mold to obtain curd blocks;
(3) demolding the curd block, puncturing, maturing at 20-25 ℃ for 5-10 days, maturing at 15-20 ℃ for 5-10 days, and continuously maturing at 8-12 ℃ for 15-45 days; the relative humidity of the environment where the cheese is in the ripened period is 85-95%.
2. The method according to claim 1, wherein in the step (2), the amount of the Monascus (Monascus sp.) culture solution is 0.5-10%, preferably 0.5-5%, and the percentage is the mass percentage of the Monascus (Monascus sp.) culture solution to the curd; and/or the number of viable bacteria in the red yeast rice (Monascus sp.) culture solution is 106～107cfu/ml。
3. The method according to claim 1 or 2, wherein the Monascus (Monascus sp.) in the Monascus (Monascus sp.) culture solution is Monascus (Monascus sp.) species producing monascorubin, preferably Monascus (monascusp.) with a collection number of CGMCC No. 7603.
4. The method according to claim 1 or 2, wherein in the step (1), the raw milk is one or more of cow milk, horse milk, sheep milk and camel milk.
5. The process according to claim 1 or 2, wherein in the step (1), the sterilization is pasteurization or membrane filtration sterilization; the pasteurization is preferably carried out for 15-60 s at the temperature of 70-72 ℃; and/or the cooling temperature is 30-33 ℃; and/or the constant temperature fermentation temperature is 30-33 ℃; the constant temperature fermentation time is 30-150 min.
6. The method according to claim 1 or 2, wherein in the step (1), the lactic acid bacteria starter is one or more of a starter having a trade name of R-704 manufactured by Kehansen, a starter having a trade name of MM100 manufactured by Danisco, and a starter having a trade name of LL-50 manufactured by Disemann; and/or the addition amount of the lactic acid bacteria starter is 6-20 g of the lactic acid bacteria starter inoculated in each 1000L of raw milk, and preferably 15g of the lactic acid bacteria starter inoculated in each 1000L of raw milk.
7. The method of claim 6, wherein the lactic acid bacteria of the lactic acid bacteria starter comprises one or more of Lactococcus lactis subsp.
8. The method according to claim 1 or 2, wherein in step (1), the chymosin comprises calf stomach chymosin and/or microbial chymosin; and/or the addition amount of the rennin is 10-20 g of the rennin added in each 1000L of raw milk, preferably 12-18 g of the rennin added in each 1000L of raw milk;
and/or, in the step (2), the addition amount of the salt is 1-4%, preferably 2-3%, and the percentage is the mass percentage of the salt in the curd; and/or in the step (2), the cutting blocks are cut by a steel wire cutter with the edge distance of 10-30 mm; and/or, in the step (2), the forming temperature is 15-25 ℃, preferably 18-20 ℃.
9. The method of claim 1 or 2, wherein the maturation and the puncturing are performed under the following conditions: puncturing, wherein the ripened product is punctured after being ripened for 7 to 8 days at the temperature of between 22 and 25 ℃, and the ripened product is punctured after being ripened for 7 to 8 days at the temperature of between 16 and 18 ℃ and is continuously ripened for 20 to 30 days at the temperature of between 8 and 10 ℃; wherein the relative humidity of the environment where the cheese is in the ripened period is 90-93%.
10. A cheese curd obtained by the method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310444825.8A CN103478269B (en) | 2013-09-23 | 2013-09-23 | Monascus cheese and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310444825.8A CN103478269B (en) | 2013-09-23 | 2013-09-23 | Monascus cheese and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478269A true CN103478269A (en) | 2014-01-01 |
| CN103478269B CN103478269B (en) | 2014-11-19 |
Family
ID=49819132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310444825.8A Active CN103478269B (en) | 2013-09-23 | 2013-09-23 | Monascus cheese and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478269B (en) |
Cited By (3)
| 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 |
| 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 |
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 |
-
2013
- 2013-09-23 CN CN201310444825.8A patent/CN103478269B/en active Active
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478269B (en) | 2014-11-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9661862B2 (en) | Mold ripened cheese and preparation method thereof | |
| CN103444878B (en) | Preparation method of monascus sp. cheese and product thereof | |
| CN103355421A (en) | Preparation method of soft white mould cheese | |
| KR101065461B1 (en) | Cheese comprising vitis coignetiae processed food and manufacturing method thereof | |
| CN106615181B (en) | Cheese and preparation method thereof | |
| CN110583792B (en) | Monascus cheese and preparation method thereof | |
| CN103478269B (en) | Monascus cheese and preparation method thereof | |
| CN104186684B (en) | One kind bleu cheese and preparation method thereof | |
| CN103689104B (en) | A kind of aspergillus oryzae surface-ripe cheese and preparation method thereof | |
| CN111011530A (en) | Red white mold cheese and preparation method thereof | |
| CN114231456B (en) | Lactobacillus rhamnosus strain RSF-1 and application thereof in dairy cake production | |
| CN103651914B (en) | Cheese similar to blue cheese and preparation method thereof | |
| CN103636805B (en) | A kind of aspergillus oryzae aged cheese and preparation method thereof | |
| CN105713839B (en) | One plant of Monascus fulginosus bacterial strain and its preparing the application in red yeast rice cheese | |
| CN111387294A (en) | Liquor-flavored cheese and preparation method thereof | |
| CN103461514B (en) | Monascus cheese preparation method and product thereof | |
| KR101383973B1 (en) | Method for producing antifungal ripening cheese natural spread essential oil and antifungal ripening cheese produced thereby | |
| JP7114472B2 (en) | Flavorful fermented milk and method for producing the same | |
| CN112715677A (en) | Monascus white mold cheese and preparation method thereof | |
| CN111011536A (en) | Monascus processed cheese and preparation method thereof | |
| KR101250999B1 (en) | Manufacturing method of unripened cheese using ultrafiltration | |
| KR101210959B1 (en) | Cheese comprising Surimi and preparation method thereof | |
| CN101748090B (en) | Modification lactobacillus helveticus for accelerating maturation of cheddar cheese | |
| CN115251165B (en) | Preparation method of long-term mature fermented cheese | |
| CN104186680A (en) | Preparation method of Tibetan kefir soft cheese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |