CN103478269B - Monascus cheese and preparation method thereof - Google Patents
Monascus cheese and preparation method thereof Download PDFInfo
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- CN103478269B CN103478269B CN201310444825.8A CN201310444825A CN103478269B CN 103478269 B CN103478269 B CN 103478269B CN 201310444825 A CN201310444825 A CN 201310444825A CN 103478269 B CN103478269 B CN 103478269B
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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, mold-ripened cheese because of its delicate mouthfeel be that west human consumer likes, its consumption 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 country of origin authentication.Because China starts late to the production technology research of cheese, lack the cheesemaking gordian technique that has independent intellectual property right, the backwardness of technology has seriously restricted production efficiency and the quality of cheese, and the turnout of China's natural cheese is extremely low, most of product dependence on import.Because import cheesy flavour is comparatively strong, China human consumer's acceptance level is not high.How according to domestic needs, to improve, in the situation that keeping natural cheese own characteristic, employing has the bacterial classification of Chinese traditional characteristics, by technique adjustment, obtain being applicable to the cheese product of Chinese dietetic flavor custom, improve human consumer's degree of recognition, be this area problem demanding prompt solution, and will improve widely the acceptance level of human 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.Meanwhile, penicillium roqueforti (Penicillium Roqueforti) also makes bleu cheese taste aromatic, strong.
Monascus ruber is long at the applicating history of China, and many traditional foods (as Red kojic rice, food color, wine of rice fermented with red yeast and fermented bean curd etc.) all utilize the effect of monascus ruber to ferment.Owing to isolating the cholesterol synthesis inhibitor that can reduce cholesterol in monascus ruber nutrient solution, and other nourishing function (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 widespread use in China's traditional food, its food of preparing 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 cheese making machine for aspect application and research 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 Chinese Consumer's taste in prior art, and provide a kind of red line cheese and preparation method thereof, the red line cheese obtaining has marble grain, local flavor is soft, be of high nutritive value, preparation method is simple and easy to do, with short production cycle, easy to utilize.
Contriver 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, when for the preparation of cheese, but can produce and accumulate too much bitter peptides, when preparing mold-ripened cheese, easily produce bad flavor.In order to solve above-mentioned technical barrier, contriver conducts in-depth research the preparation technology of mold-ripened cheese, finally finds: the control of specific ripe temperature and time, with other processing steps and condition overall coordination, can realize above-mentioned purpose.
In order to solve the problems of the technologies described above, contriver, by lot of experiments, has obtained technical scheme of the present invention, has realized technique effect as above:
The preparation method who the invention provides a kind of red line cheese, it comprises the steps:
(1) by raw dairy sterilization, cooling, add lactobacillus starter, 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, after stirring, enter mold forming, obtain curd pieces;
(3), by the described curd pieces demoulding, puncture, 20 ℃～25 ℃ maturations 5～10 days, 15 ℃～20 ℃ maturations 5～10 days, continues ripe 15～45 days at 8 ℃～12 ℃; Described ripe during the relative humidity of red line cheese environment of living in be 85%～95%.
In step (1), described raw dairy is the raw dairy of this area routine, and described raw dairy 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 safety national standard-lactogenesis > >, is preferably cow's milk, horse breast, sheep is newborn and one or more of hunchbacked Ruzhong.
Described raw dairy before use, also needs to carry out correlation detection and stdn.The test item of described raw dairy comprises: Oranoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol test, mix the test of alkali test, microbiotic and trimeric cyanamide detection etc.Described stdn refers to the index stable and consistent such as protein in order to guarantee each batch of product, fat, in the scope allowing at food laws, index adjusted such as protein, fat are reached to the indices scope of described raw dairy: protein content >=2.9%, lipid content >=3.1% and non-fat solid content >=8.1%, described per-cent is the mass percent that accounts for raw dairy; Described standardized method is the method for this area routine, and described standardized method can be: additionally add or remove a certain material, concentrate or dilute.
In step (1), the method for described sterilization and condition are method and the condition of this area routine, are preferably pasteurize or membrane filtration degerming.The method of described pasteurize and condition are method and the condition of this area routine, are preferably sterilization 15s～60s under 70 ℃～72 ℃ conditions.Membrane filtration degerming refers to directly to be fallen raw dairy by semi-permeable membranes 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 for described ferment at constant temperature and condition are method and the condition of this area routine.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 lactobacillus starter is that this area routine is for the preparation of the lactobacillus starter of cheese, milk-acid bacteria in described lactobacillus starter be this area routine can apply to the milk-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 dimethyl diketone mutation (Lactococcus lactis subsp.lactis biovar.diacetylactis).One or more in the starter of the starter of the described lactobacillus starter commodity R-704 by name that preferably Wei Ke Hansen Corp. produces, the commodity MM100 by name that Danisco A/S BJ Rep Office produces and the starter of the commodity LL-50 by name that DSM company produces.
The addition of described lactobacillus starter is the addition of this area routine, preferably in every 1000L raw dairy, accesses 6g～20g lactobacillus starter, and better is to access 15g lactobacillus starter in every 1000L raw dairy.
In step (1), described rennin is the rennin of this area routine, preferably comprises calf stomach rennin and/or microbial rennet.The addition of described rennin is the addition of this area routine, preferably in every 1000L raw dairy, adds 10g～20g rennin, and better is to add 12g～18g rennin in every 1000L raw dairy.
In step (2), described stripping and slicing is this area routine operation, preferably for take the Steel Wire Cutter that sword spacing is 10mm～30mm, curd cutting is become to curd pieces.
In step (2), described salt is the salt described in the routine of this area, and the addition of described salt is the addition of this area routine, is preferably 1%～4%, and better is 2%～3%, and described per-cent 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 conventional red colouring agent for food, also used as a Chinese medicine that can normally produce monascorubin (Monascus sp.) bacterial classification of field of food.The preferred preserving number of the present invention is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603, and 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 is separated acquisition first in the Red kojic rice in Wuhan, China Hubei, can use safely at field of food.
In step (2), the addition of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is the addition of this area routine, be preferably 0.5%～10%, better is 0.5%～5%, and described per-cent is that described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is with respect to the mass percent of 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 of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is the preparation method of this area routine, and 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 into the content that is activated to bacterium in substratum in substratum
6～10
7cfu/ml; The formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) substratum 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 for described moulding is the method for 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 upset after 30min upset for the second time, then interval 1h upset 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 object is in order to make red colouring agent for food, also used as a Chinese medicine (Monascus sp.) grow and carry out ripened cheese better.The object 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 ℃.Wherein, described ripe during the relative humidity of red line cheese environment of living in be preferably 90%～93%.
In the present invention, described curd pieces can be suppressed or not suppress according to this area routine after entering mould, and this is according to the demand of cheese matter structure and definite, can't affect to some extent the local flavor of cheese.
The present invention also provides the red line cheese that adopts above-mentioned preparation method to make.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can arbitrary 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 making is softer than the local flavor of traditional bleu cheese, is more suitable for Oriental's food habits; 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, on May 8th, 2013, be preserved 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.
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 ordinary method and condition, or selects 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 that deposit number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.If no special instructions, described per-cent is mass percent.
Embodiment 1
(1) by being cooled to 30 ℃ after 72 ℃ of sterilization 15s of 100L fresh cow milk, add 2g lactobacillus starter, it is 6.5 that ferment at constant temperature is cultured to pH value, adds 1.2g rennin, and curdled milk 50min obtains curdled milk.
(2) curd cutting step (1) Suo Shu 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, after stirring, enter mould 20 ℃ of moulding; During moulding, do not suppress, upset on time, to promote whey further to discharge.
(3) 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, 20 ℃ of temperature, continue ripe 5 days; Puncture for the third time, 8 ℃ of temperature, continue ripe 45 days; 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: red colouring agent for food, also used as a Chinese medicine (Monascus sp.) is inoculated in substratum in advance, the formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) substratum 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 starter of the commodity R-704 by name that described lactobacillus starter Wei Ke Hansen Corp. produces.
The red line cheese that can obtain the present embodiment by aforesaid method, has the red streak as marble, delicate mouthfeel, and local flavor is gentle.
Embodiment 2
(1) by being cooled to 33 ℃ after 70 ℃ of sterilization 60s of 100L fresh cow milk, add 0.6g lactobacillus starter, it is 5.8 o'clock that ferment at constant temperature is cultured to pH value, adds 1.8g rennet curdling 30min to obtain curdled milk.
(2) curd cutting step (1) Suo Shu 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, after stirring, enter mould 18 ℃ of moulding; During moulding, do not suppress, upset on time, to promote whey further to discharge.
(3) 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, 15 ℃ of temperature, continue ripe 10 days; Puncture for the third time, 12 ℃ of temperature, continue ripe 15 days; 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: red colouring agent for food, also used as a Chinese medicine (Monascus sp.) is inoculated in substratum in advance, the formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) substratum 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, described lactobacillus starter is the starter of the commodity MM100 by name of Danisco A/S BJ Rep Office's production.
The red line cheese that can obtain the present embodiment by aforesaid method, has the red streak as marble, delicate mouthfeel, and local flavor is gentle.
Embodiment 3
(1) by being cooled to 32 ℃ after 71 ℃ of sterilization 36s of 100L fresh cow milk, add 1.5g lactobacillus starter, it is 6.2 o'clock that ferment at constant temperature is cultured to pH value, adds 1.6g rennet curdling 40min to obtain curdled milk.
(2) curd cutting step (1) Suo Shu 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, after stirring, enter mould 19 ℃ of moulding; During moulding, do not suppress, upset on time, to promote whey further to discharge.
(3) 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, 17 ℃ of temperature, continue ripe 7 days; Puncture for the third time, 10 ℃ of temperature, continue ripe 25 days; 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: red colouring agent for food, also used as a Chinese medicine (Monascus sp.) is inoculated in substratum in advance, the formula of described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) substratum 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, described lactobacillus starter is the starter of the commodity LL-50 by name of DSM company production.
The red line cheese that can obtain the present embodiment by aforesaid method, it has the red streak as marble, delicate mouthfeel, local flavor is gentle.
Embodiment 4
In the present embodiment, described raw dairy is fresh 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.
The red line cheese that can obtain the present embodiment by aforesaid method, has the red streak as marble, delicate mouthfeel, and local flavor is gentle.
Embodiment 5
In the present embodiment, described raw dairy is fresh sheep breast, and described sterilization mode is membrane filtration degerming, and all the other raw materials and technique are all with embodiment 1.
The red line cheese that can obtain the present embodiment by aforesaid method, has the red streak as marble, delicate mouthfeel, and local flavor is gentle.
Embodiment 6
In the present embodiment, described raw dairy is fresh camel breast, and all the other raw materials and technique are all with embodiment 1.
The red line cheese that can obtain the present embodiment by aforesaid method, has the red streak as marble, delicate mouthfeel, and local flavor is gentle.
To sum up, the physiologically active substance 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 effect of conventional cheese.
Comparative example 1
The bleu cheese preparing 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.Because penicillium roqueforti (Penicillium Roqueforti) maturing temperature can produce the defect of the aspects such as local flavor when too high, its maturing temperature is 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, 12 ℃ of temperature, continue ripe 10 days; Puncture for the third time, 8 ℃ of temperature, continue ripe to 30 days; The relative humidity of whole ripening period cheese environment of living in is 90%.
According to GB GB25192-2010 and GB5420-2010, comprehensively formulate mold-ripened cheese subjective appreciation standard 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, has plasticity-(0-20 divides) |
| Profile | Color and luster is even, and smooth pliable is glossy (0-30 divides) |
| Local flavor | There is this kind of distinctive flavour of cheese and smell, free from extraneous odour (0-20 divides) |
| Mouthfeel | Chewiness is moderate, has gentle milk fragrance (0-30 divides) |
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 example 1 | 17.45±0.50 | 24.68±0.20 | 16.02±0.71 | 26.95±0.60 | 86.93±1.03 |
Note: * represents significant difference
From sensory test result, can find out, the bleu cheese that red line cheese prepared by embodiment makes with comparative example is compared, structural state there is no significant difference, in profile, be obviously better than bleu cheese, 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 example.This shows that red line cheese not only can compare favourably with traditional bleu cheese, at aspects such as profile, nutrition, be more 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) | Tackyness (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 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 red line cheese and bleu cheese are carried out to the comparative analysis of matter structure, as shown in table 3.From the analytical results of table 3, various embodiments of the present invention are compared with the bleu cheese of comparative example, in aspect differences such as hardness, tackyness, elasticity, cohesions, are not very remarkable.That is to say, the bleu cheese of red line cheese and comparative example difference aspect matter structure is little, illustrates that red line cheese and conventional cheese bleu cheese are not having significant difference aspect quality, mouthfeel.
Claims (15)
1. a preparation method for red line cheese, is characterized in that, described preparation method comprises the following steps:
(1) by raw dairy sterilization, cooling, add lactobacillus starter, 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, after stirring, enter mold forming, obtain curd pieces;
(3), by the described curd pieces demoulding, puncture, 20 ℃～25 ℃ maturations 5～10 days, 15 ℃～20 ℃ maturations 5～10 days, continues ripe 15～45 days at 8 ℃～12 ℃; Described ripe during the relative humidity of red line cheese environment of living in be 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%, and described per-cent is that described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is with respect to the mass percent of 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 2, 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%～5%, and described per-cent is that described red colouring agent for food, also used as a Chinese medicine (Monascus sp.) nutrient solution is with respect to the mass percent of described curdled milk.
4. the preparation method as described in claim 1～3 any one, is characterized in that, 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 is for producing red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial classification of monascorubin.
5. preparation method as claimed in claim 4, is characterized in that, 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 for preserving number be the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
6. the preparation method as described in claim 1～3 any one, is characterized in that, in step (1), described raw dairy is cow's milk, horse breast, sheep is newborn and one or more of hunchbacked Ruzhong.
7. the preparation method as described in claim 1～3 any one, is characterized in that, in step (1), described sterilization is pasteurize or membrane filtration degerming; 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.
8. preparation method as claimed in claim 7, is characterized in that, in step (1), described pasteurize is sterilization 15s～60s under 70 ℃～72 ℃ conditions.
9. the preparation method as described in claim 1～3 any one, it is characterized in that, in step (1), one or more in the starter of the starter of the commodity R-704 by name that described lactobacillus starter Wei Ke Hansen Corp. produces, the commodity MM100 by name that Danisco A/S BJ Rep Office produces and the starter of the commodity LL-50 by name that DSM company produces; And/or the addition of described lactobacillus starter is to access 6g～20g lactobacillus starter in every 1000L raw dairy.
10. preparation method as claimed in claim 9, is characterized in that, in step (1), the addition of described lactobacillus starter is to access 15g lactobacillus starter in every 1000L raw dairy.
11. preparation methods as claimed in claim 9, it is characterized in that, the milk-acid bacteria in described lactobacillus starter 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 dimethyl diketone mutation (Lactococcus lactis subsp.lactis biovar.diacetylactis).
12. preparation methods as described in claim 1～3 any one, is characterized in that, in step (1), described rennin comprises calf stomach rennin and/or microbial rennet; And/or the addition of described rennin is to add 10g～20g rennin in every 1000L raw dairy;
And/or in step (2), the addition of described salt is 1%～4%, described per-cent 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 sword spacing is 10mm～30mm; And/or in step (2), the temperature of described moulding is 15 ℃～25 ℃.
13. preparation methods as claimed in claim 12, is characterized in that, in step (1), the addition of described rennin is in every 1000L raw dairy, to add 12g～18g rennin; And/or in step (2), the addition of described salt is 2%～3%, described per-cent is the mass percent that described salt accounts for described curdled milk; And/or in step (2), the temperature of described moulding is 18 ℃～20 ℃.
14. preparation methods as described in claim 1～3 any one, 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, continues ripe 20～30 days at 8 ℃～10 ℃; Wherein, described ripe during the relative humidity of red line cheese environment of living in be 90%～93%.
15. 1 kinds of red line cheese that made by the preparation method as described in claim 1～14 any one.
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| CN101518285A (en) * | 2009-03-30 | 2009-09-02 | 山东轻工业学院 | Method for producing cheese |
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| 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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