CN103583701A - Camembert cheese and preparation method thereof - Google Patents
Camembert cheese and preparation method thereof Download PDFInfo
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- CN103583701A CN103583701A CN201310553571.3A CN201310553571A CN103583701A CN 103583701 A CN103583701 A CN 103583701A CN 201310553571 A CN201310553571 A CN 201310553571A CN 103583701 A CN103583701 A CN 103583701A
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Abstract
The invention discloses a preparation method for camembert cheese. The preparation method comprises the following steps: sterilizing raw milk, cooling, inoculating a lactic acid bacteria fermenting agent and a monascus spore solution, fermenting until the pH value of a material solution is 6.2-6.4, and mixing the material solution with chymosin for curdling the milk to obtain curdled milk; cutting the curdled milk into curdled blocks, removing whey, adding salt, uniformly stirring, forming in a mould, turning, standing in an aseptic room, dipping in a spore solution of geotrichum candidum and penicillium candidum, drying, and ripening to obtain the camembert cheese. According to the preparation method, monascus is applied to a traditional camembert cheese preparation process, so that the taste of the camembert cheese can be close to the taste preference of Chinese people; due to active ingredients generated by the monascus, the functionality of the cheese and the product quality of the cheese are improved; an outer layer of the camembert cheese is white or cyan, the inside of the camembert cheese is red, the flavor and the mouth feel of the camembert cheese are easily accepted by Chinese people on the aspect of diet, and the nutritional value and the healthcare effect of the camembert cheese are higher in comparison with those of traditional cheese.
Description
Technical field
The invention belongs to food processing field, relate to a kind of cheese, relate in particular to a kind of toll bar Pei Er type cheese and preparation method thereof.
Background technology
The major part that cheese the has concentrated Ruzhong composition of refining, nutritive value is very high, is typical high nutritious and healthy food, and discharges a large amount of wheys and make lactose content lower, and edible cheese is not prone to lactose intolerance, and applicable crowd is more extensive.Meanwhile, fermented type cheese protein macromolecule in maturation is degraded into little molecule under the effect of enzyme, thereby is more conducive to absorption of human body utilization.Toll bar Pei Er cheese (Camembert Cheese) belongs to mold-ripened soft cheese, and because its delicate mouthfeel is that west consumer likes, its consumption figure is all increasing substantially every year.But due to cheese in China still in the market introduction stage, the local flavor of import cheese is difficult to be accepted extensively by Chinese Consumer's, has restricted the market development of Chinese cheese.Therefore, develop and be applicable to Chinese Consumer's taste and cheese kind with Chinese characteristics, not only can increase the category of cheese, can also discharge the market potential of Chinese cheese.
Monascus is historical at the existing millennium of application of China, and our ancestors apply very early monascus and produce fermented food (as red yeast rice, wine of rice fermented with red yeast, fermented bean curd etc.), and therefore, these monascuses are considered to edible safety bacterium.Modern medicine study proves, monascus has the cholesterol of reduction, the effect such as hypoglycemic and hypotensive.Such as fermented bean curd and bean curd with odor etc. of the traditional food of being produced by monascus, its local flavor and mouthfeel etc. all meet the custom of Chinese Consumer's.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of toll bar Pei Er type cheese (Camembert-type Cheese) and preparation method thereof.This toll bar Pei Er type cheese belongs to natural cheese, and its local flavor is easy to be accepted by Chinese Consumer's, wherein contains the functional activity compositions such as GABA that monascus metabolism produces simultaneously.In preparation method of the present invention, monascus is applied in producing of traditional toll bar Pei Er cheese, with monascus, improve local flavor and the quality of toll bar Pei Er cheese, make it to approach Chinese local flavor preference, the active material that monascus produces simultaneously also strengthens the functional of cheese, improves the product quality of cheese.
The present invention solves the problems of the technologies described above by the following technical programs.
The preparation method who the invention provides a kind of toll bar Pei Er type cheese, it comprises the steps:
(1) raw milk sterilization, cooling rear inoculating lactic acid bacterium leavening agent and monascus spore liquid, ferment to the pH value of feed liquid be 6.2-6.4, by described feed liquid and renin mixing cottage cheese, obtain curdled milk; The concentration of described monascus spore liquid is 10
5-10
6cfu/mL; The consumption of described monascus spore liquid is the 0.2-1% of described raw milk volume; The envelope-bulk to weight ratio of described raw milk and described lactic acid bacteria fermenting agent is 100L:1g-100L:3g; Described raw milk and the envelope-bulk to weight ratio of described renin are 100L:1g-50L:1g;
(2) described curd cutting is become to grumeleuse, discharging whey, salt adding, enters mold forming after stirring, and upset is standing in desinfection chamber, then soaks in the spore liquid of geotrichum candidum and white mould, and dry after ripening, obtains.
In the present invention, described raw milk is the conventional raw milk of using in this area, is preferably one or more in rich milk, skimmed milk and recombined milk.The kind of described raw milk is that this area routine is used, generally select cow's milk, sheep breast, horse is newborn and bactrian camel milk in one or more.Wherein, described rich milk is not for passing through the sweet milk of any ungrease treatment.Wherein, described skimmed milk is the sweet milk through ungrease treatment.Described ungrease treatment is the defatting technology that those skilled in the art know.Wherein, described recombined milk is generally formulated by milk powder and water.For example, described recombined milk can be prepared by 125 weight portion milk powder and 875 weight parts waters, and preferably preparation is to dissolve 6h 4 ℃ of stirring at low speed.
In step (1), the method for described sterilization and condition can be method and the condition of this area routine.Described sterilization is preferably pasteurize.The temperature of described sterilization is preferably 68-72 ℃, and the time of described sterilization is preferably 15-30s.
In step (1), described cooling method and condition can be method and the condition of this area routine.Described cooling target temperature is preferably 28-30 ℃.
In step (1), described lactic acid bacteria fermenting agent can be this area routine and prepares the lactic acid bacteria fermenting agent that toll bar Pei Er cheese is used, conventional lactic acid bacteria used while preparing toll bar Pei Er cheese, is generally Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).In the present invention, described lactic acid bacteria fermenting agent is the Flora Danica leavening of Wei Ke Hansen Corp. and/or the MA14 leavening of Danisco A/S BJ Rep Office more preferably.
In step (1), described monascus spore liquid is for expanding monascus (Monascus) nutrient solution obtaining after cultivation by this area conventional method.Described monascus can be conventional monascus ruber used in food processing process, if its can produce monascus and can Secure Application in food processing technology.The preferred preserving number of the present invention is red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial strain of CGMCC No.7603, and this bacterial strain is preserved in Chinese common micro-organisms culture presevation administrative center (CGMCC) on May 8th, 2013, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City.This bacterial strain is separated acquisition first in the red kojic rice powder in Wuhan, the present patent application Ren Cong China Hubei, can apply to safely food-processing industry.
In the present invention, described monascus spore liquid is preferably made by following method: described monascus is inoculated in monascus culture medium, and the content that is activated to bacterium in culture medium is 10
5-10
6cfu/mL.Described monascus culture medium preferably contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
In a preferred embodiments of the present invention, described monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by described spore suspension access monascus culture medium, the access amount of described spore suspension is 10-20vol%, speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 2-4d, obtains seed liquor; Wherein, described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out in monascus culture medium to fermented and cultured, the access amount of described seed liquor is 5-10vol%, and the speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 10-12d, obtains; Wherein, described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
In the present invention, by this area general knowledge, if if the use at once after making of described monascus spore liquid, need be stored refrigerated at 4 ℃.
In step (1), described renin is the conventional renin using in this area, and renin is conducive to the formation of casein institutional framework.Described renin is preferably calf abomasum renin and/or microbial rennet.All there are sale in the commercially available Ke get ，Ru of described renin ,Ke Hansen Corp. of Danisco A/S BJ Rep Office and DSM N. V..By this area general knowledge, described renin can be configured to the renin aqueous solution that concentration is 1-2wt%, at 28-30 ℃, be incubated 20min, then carry out described mixing cottage cheese.
In step (1), the method for described mixing cottage cheese and condition can be method and the condition of this area routine.The temperature of described mixing cottage cheese is preferably 28-30 ℃.The time of described mixing cottage cheese is preferably 35-45min.
In step (2), the method for described cutting and condition can be method and the condition of this area routine.The specification of described grumeleuse is preferably the cuboid of 1.8-2.2cm, is more preferably the square of 1.8-2.2cm.
In step (2), the method of described discharging whey and condition can be method and the condition of this area routine, generally according to the moisture requirement of the type of original cheese and finished product, Free water is fully discharged, conventionally whey is discharged by the pipeline of cheese vat bottom or side, add sieve plate to block pipeline opening in case the solidifying grain of cheese flows out.Described discharging whey is preferably undertaken by following operation: by standing 15-30min after described grumeleuse stirring 5-10min.
In step (2), the method for described salt adding and condition can be method and the condition of this area routine.The salt of described salt adding is the conventional edible salt using in this area.The addition of described salt is preferably the described curdled milk quality of 1-4wt%.
In step (2), the method for described stirring and condition can be method and the condition of this area routine, to stir, are as the criterion.
In step (2), described in enter mold forming and refer to and pack described granular curd into the conventional cheese mould using to form solid shape, described in enter the method for mold forming and method and the condition that condition is this area routine.The described temperature that enters mold forming is preferably 18-22 ℃.
By this area general knowledge, in step (2), in described entering after mould, before described upset, the operation that can also suppress.
In step (2), the method for described upset and condition can be method and the condition of this area routine.Described upset is preferably carried out when 0.5-1h, 5-6h and 19-22h respectively after entering mould.
In step (2), described standing method and condition can be method and the condition of this area routine.Described standingly preferably carry out in desinfection chamber.Described standing temperature is preferably 14-20 ℃.The described standing time is preferably 16-20h.
In step (2), described geotrichum candidum (Geotrichum candidum) and white mould (Penicillium candidum) are the conventional mould of using in this area.The spore liquid of described geotrichum candidum and white mould is preferably made by following method: the bacterial classification freeze-dried powder of geotrichum candidum and white mould is mixed by the mass ratio of 1:1.5-1.5:1, in inoculation sterilized water, obtain.The concentration of the spore liquid of described geotrichum candidum and white mould is preferably 4 * 10
3-2 * 10
4cfu/mL.The consumption of the spore liquid of described geotrichum candidum and white mould is the consumption of this area routine, generally with the grumeleuse after can submergence moulding.Described geotrichum candidum is preferably the geotrichum candidum bacterial classification GEO17 of Danisco A/S BJ Rep Office.Described white mould is preferably the white mould bacterial classification PC12 of Danisco A/S BJ Rep Office.
In step (2), the method for described immersion and condition are method and the condition of this area routine.The environment temperature of described immersion is preferably 16-20 ℃.The time of described immersion is preferably 1-1.5h.
In step (2), described dry method and condition can be method and the condition of this area routine.Described dry temperature is preferably 18-20 ℃.The described dry time is preferably 1-2h.
In step (2), the method for described maturation and condition can be method and the condition of this area routine.In the present invention, the condition of described maturation is preferably: early stage temperature 18-22 ℃, early stage relative humidity 85-95%, time 1-2 week in early stage, mid-term temperature 11-14 ℃, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 ℃, time in later stage 15-20d.By this area general knowledge, described maturation is preferably carried out in aseptic ripe case.The later stage of described maturation more preferably carries out after In Aluminium Foil Packing in ripe case.
In the preparation process of toll bar Pei Er type cheese of the present invention, monascus, geotrichum candidum and the white common aged cheese of mould, protease that monascus produces in growth course system, has accelerated the ripe speed of cheese, and geotrichum candidum and white mould influence each other simultaneously, improved the local flavor of traditional toll bar Pei Er cheese, give the local flavor that cheese is comparatively soft, milk fragrance is outstanding, also contains the metabolite of bacterial classification in cheese simultaneously, active component GABA for example, is applicable to China consumer's local flavor custom.
The present invention also provides a kind of toll bar Pei Er type cheese being made by above-mentioned preparation method.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
1, the present invention adopts monascus, geotrichum candidum and the white common aged cheese of mould, the prepared toll bar Pei Er type cheese of the present invention compares to traditional toll bar Pei Er cheese and has new feature aspect color, specifically, the skin of this toll bar Pei Er type cheese is white in color or cyan, and inside takes on a red color; The present invention has broken through the curing thinking that monascus is applied in traditional food, has also given mould cheese new product performance simultaneously.
2, the present invention has filled up domestic monascus in the blank of cheese application, improved the local flavor of traditional toll bar Pei Er cheese, obtain being easier to the cheese product of being accepted by Chinese's dietetic flavor, the physiological activator simultaneously producing at Cheese during Ripening because of monascus has given conventional cheese new function, and therefore class toll bar Pei Er cheese of the present invention has promoted nutritive value and the health-care efficacy of conventional cheese.
biomaterial preservation information
Red colouring agent for food, also used as a Chinese medicine of the present invention (Monascus sp.) bacterial strain, on May 8th, 2013, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.Bacterial strain deposit number: CGMCC No.7603.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
In following embodiment, raw material sources used are as follows:
Flora Danica leavening: Hansen Corp. of section;
MA14 leavening: Danisco A/S BJ Rep Office;
Calf abomasum renin: Danisco A/S BJ Rep Office;
Geotrichum candidum bacterial classification GEO17 and white mould bacterial classification PC12: Danisco A/S BJ Rep Office;
Monascus strain in monascus inclined-plane is red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial strain, bacterial strain deposit number: CGMCC No.7603.
Embodiment 1
A preparation method for toll bar Pei Er type cheese, it comprises the steps:
(1) 100L raw milk sterilization 15s at 72 ℃, be cooled to after 30 ℃, MA14 leavening and the 500mL monascus spore liquid of inoculation 3g, fermentation 70-80min to the pH value of feed liquid be 6.2-6.3, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 35min at 28 ℃ that contains 2g calf abomasum renin, obtain curdled milk;
Wherein, monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead spore suspension, by 5mL spore suspension access 50mL monascus culture medium, the speed shaking table with 180rpm at 30 ℃ is cultivated 2d, obtains seed liquor; Wherein, monascus culture medium contains: potato is soaked powder 4g/L, glucose 20g/L;
2. 5mL seed liquor is carried out to fermented and cultured in 100mL monascus culture medium, the speed shaking table with 180rpm at 30 ℃ is cultivated 10d, obtains concentration and reaches 5 * 10
5the monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato is soaked powder 4g/L, glucose 20g/L;
(2) curd cutting is become to the square grumeleuse of 2cm, after stirring 5min, standing 15min carries out discharging whey, after discharging whey, add 400g edible salt (with respect to the 1-4% of curdled milk quality), after stirring, in 20 ℃, be lowered to mold forming, and overturn when entering respectively 30min, 5h after mold forming and 19h, standing 20h in the desinfection chamber of 20 ℃, then puts into 1L containing 1 * 10 again
4the geotrichum candidum of cfu/mL and 1.5 * 10
3in the spore liquid of the white mould of cfu/mL, (amount ratio of geotrichum candidum bacterial classification GEO17 and white mould bacterial classification PC12 is weight ratio 1:1) soaks 1h at 16 ℃, dry 1h at 20 ℃, carry out the stage of ripeness, the stage of ripeness is: first proceed to aseptic ripe case and carry out ripe early stage and mid-term, maturation condition is: early stage, temperature was 18 ℃, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term, temperature was 11 ℃, and mid-term, relative humidity 90%, time in mid-term 10d; Then by In Aluminium Foil Packing, in ripe case, carry out the ripe later stage, maturation condition is: 4 ℃ of latter temperatures, time in later stage 15d; After maturation completes and get final product.
Embodiment 2
A preparation method for toll bar Pei Er type cheese, it comprises the steps:
(1) the full-cream sheep breast of 100L sterilization 30s at 68 ℃, be cooled to after 28 ℃, FloraDanica leavening and the 500mL monascus spore liquid of inoculation 3g, fermentation 80-90min to the pH value of feed liquid be 6.2-6.3, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 35min at 28 ℃ that contains 2g calf abomasum renin, obtain curdled milk;
Wherein, monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead spore suspension, by 5mL spore suspension access 50mL monascus culture medium, the speed shaking table with 180rpm at 30 ℃ is cultivated 2d, obtains seed liquor; Wherein, monascus culture medium contains: potato is soaked powder 4g/L, glucose 20g/L;
2. 5mL seed liquor is carried out to fermented and cultured in 100mL monascus culture medium, the speed shaking table with 180rpm at 30 ℃ is cultivated 10d, obtains concentration and reaches 10
5the monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato is soaked powder 4g/L, glucose 20g/L;
(2) curd cutting is become to the square grumeleuse of 2cm, after stirring 5min, standing 15min carries out discharging whey, after discharging whey, add 350g edible salt (with respect to the 1-4% of curdled milk quality), after stirring, in 20 ℃, be lowered to mold forming, and overturn when entering respectively 30min, 5h after mold forming and 19h, standing 20h in the desinfection chamber of 20 ℃, then puts into 1L containing 2 * 10 again
4the geotrichum candidum of cfu/mL and 2.5 * 10
3in the spore liquid of the white mould of cfu/mL, (amount ratio of geotrichum candidum bacterial classification GEO17 and white mould bacterial classification PC12 is weight ratio 1:1) soaks 1h at 20 ℃, dry 1h at 18 ℃, carry out the stage of ripeness, the stage of ripeness is: first proceed to aseptic ripe case and carry out ripe early stage and mid-term, maturation condition is: early stage, temperature was 20 ℃, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term, temperature was 12 ℃, and mid-term, relative humidity 90%, time in mid-term 10d; Then by In Aluminium Foil Packing, in ripe case, carry out the ripe later stage, maturation condition is: 4 ℃ of latter temperatures, time in later stage 15d; After maturation completes and get final product.
Embodiment 3
A preparation method for toll bar Pei Er type cheese, it comprises the steps:
(1) by 12.5kg whole-fat milk powder and water, at 4 ℃, stir 100L recombined milk sterilization 30s at 68 ℃ that hydration 6h obtains, be cooled to after 30 ℃, MA14 leavening and the 500mL monascus spore liquid of inoculation 3g, fermentation 80-90min to the pH value of feed liquid be 6.2-6.3, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 35min at 30 ℃ that contains 2g calf abomasum renin, obtain curdled milk;
Wherein, monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead spore suspension, by 5mL spore suspension access 50mL monascus culture medium, the speed shaking table with 180rpm at 30 ℃ is cultivated 2d, obtains seed liquor; Wherein, monascus culture medium contains: potato is soaked powder 4g/L, glucose 20g/L;
2. 5mL seed liquor is carried out to fermented and cultured in 100mL monascus culture medium, the speed shaking table with 180rpm at 30 ℃ is cultivated 10d, obtains concentration and reaches 10
6the monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato is soaked powder 4g/L, glucose 20g/L;
(2) curd cutting is become to the square grumeleuse of 2cm, after stirring 5min, standing 15min carries out discharging whey, after discharging whey, add 450g edible salt (with respect to the 1-4% of curdled milk quality), after stirring, in 20 ℃, be lowered to mold forming, and overturn when entering respectively 30min, 5h after mold forming and 19h, standing 20h in the desinfection chamber of 20 ℃, then puts into 1L containing 1 * 10 again
4the geotrichum candidum of cfu/mL and 1.5 * 10
3in the spore liquid of the white mould of cfu/mL, (amount ratio of geotrichum candidum bacterial classification GEO17 and white mould bacterial classification PC12 is weight ratio 1:1) soaks 1h at 20 ℃, dry 1h at 20 ℃, carry out the stage of ripeness, the stage of ripeness is: first proceed to aseptic ripe case and carry out ripe early stage and mid-term, maturation condition is: early stage, temperature was 18 ℃, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term, temperature was 11 ℃, and mid-term, relative humidity 90%, time in mid-term 10d; Then by In Aluminium Foil Packing, in ripe case, carry out the ripe later stage, maturation condition is: 4 ℃ of latter temperatures, time in later stage 15d; After maturation completes and get final product.
Embodiment 4
A preparation method for toll bar Pei Er type cheese, it comprises the steps:
(1) 100L raw milk sterilization 30s at 68 ℃, be cooled to after 28 ℃, MA14 leavening and the 1L monascus spore liquid of inoculation 1g, fermentation 70-80min to the pH value of feed liquid be 6.3-6.4, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 45min at 30 ℃ that contains 1g calf abomasum renin, obtain curdled milk;
Wherein, monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead spore suspension, by 10mL spore suspension access 50mL monascus culture medium, the speed shaking table with 150rpm at 25 ℃ is cultivated 2d, obtains seed liquor; Wherein, monascus culture medium contains: potato is soaked powder 20g/L, glucose 40g/L;
2. 10mL seed liquor is carried out to fermented and cultured in 100mL monascus culture medium, the speed shaking table with 150rpm at 25 ℃ is cultivated 10d, obtains concentration and reaches 10
6the monascus spore liquid of cfu/mL; Wherein, described monascus culture medium contains: potato is soaked powder 20g/L, glucose 40g/L;
(2) curd cutting is become to the square grumeleuse of 1.8cm, after stirring 10min, standing 30min carries out discharging whey, after discharging whey, add 300g edible salt (with respect to the 1-4% of curdled milk quality), after stirring, in 22 ℃, be lowered to mold forming, and overturn when entering respectively 1h, 6h after mold forming and 22h, standing 20h in the desinfection chamber of 20 ℃, then puts into 1L containing 1.5 * 10 again
4the geotrichum candidum of cfu/mL and 2.3 * 10
3in the spore liquid of the white mould of cfu/mL, (amount ratio of geotrichum candidum bacterial classification GEO17 and white mould bacterial classification PC12 is weight ratio 1:1.5) soaks 1.5h at 16 ℃, dry 2h at 18 ℃, carry out the stage of ripeness, the stage of ripeness is: first proceed to aseptic ripe case and carry out ripe early stage and mid-term, maturation condition is: early stage, temperature was 22 ℃, in earlier stage relative humidity 95%, the 1 week time of early stage, mid-term, temperature was 14 ℃, and mid-term, relative humidity 85%, time in mid-term 7d; Then by In Aluminium Foil Packing, in ripe case, carry out the ripe later stage, maturation condition is: 2 ℃ of latter temperatures, time in later stage 20d; After maturation completes and get final product.
Embodiment 5
A preparation method for toll bar Pei Er type cheese, it comprises the steps:
(1) 100L raw milk sterilization 15s at 68 ℃, be cooled to after 28 ℃, MA14 leavening and the 200mL monascus spore liquid of inoculation 2g, fermentation 70-80min to the pH value of feed liquid be 6.3-6.4, by feed liquid and the 2wt% calf abomasum renin aqueous solution mixing cottage cheese 45min at 30 ℃ that contains 1g calf abomasum renin, obtain curdled milk;
Wherein, monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead spore suspension, by 5mL spore suspension access 50mL monascus culture medium, the speed shaking table with 200rpm at 32 ℃ is cultivated 4d, obtains seed liquor; Wherein, monascus culture medium contains: potato is soaked powder 10g/L, glucose 30g/L;
2. 5mL seed liquor is carried out to fermented and cultured in 100mL monascus culture medium, the speed shaking table with 200rpm at 32 ℃ is cultivated 12d, obtains concentration and reaches 5 * 10
5the monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato is soaked powder 10g/L, glucose 30g/L;
(2) curd cutting is become to the square grumeleuse of 2.2cm, after stirring 5min, standing 30min carries out discharging whey, after discharging whey, add 400g edible salt (with respect to the 1-4% of curdled milk quality), after stirring, in 18 ℃, be lowered to mold forming, and overturn when entering respectively 1h, 6h after mold forming and 22h, standing 16h in the desinfection chamber of 14 ℃, then puts into 1L containing 1.5 * 10 again
4the geotrichum candidum of cfu/mL and 1.5 * 10
3in the spore liquid of the white mould of cfu/mL, (amount ratio of geotrichum candidum bacterial classification GEO17 and white mould bacterial classification PC12 is weight ratio 1.5:1) soaks 1h at 20 ℃, dry 1h at 20 ℃, carry out the stage of ripeness, the stage of ripeness is: first proceed to aseptic ripe case and carry out ripe early stage and mid-term, maturation condition is: early stage, temperature was 22 ℃, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term, temperature was 14 ℃, and mid-term, relative humidity 95%, time in mid-term 14d; Then by In Aluminium Foil Packing, in ripe case, carry out the ripe later stage, maturation condition is: 8 ℃ of latter temperatures, time in later stage 15d; After maturation completes and get final product.
The toll bar Pei Er type cheese of embodiments of the invention 1-5, skin is white in color or cyan, and inside takes on a red color, and its local flavor and mouthfeel are more suitable for Chinese taste.
Claims (10)
1. a preparation method for toll bar Pei Er type cheese, it comprises the steps:
(1) raw milk sterilization, cooling after connect-kind of lactic acid bacteria fermenting agent and monascus spore liquid, ferment to the pH value of feed liquid be 6.2-6.4, by described feed liquid and renin mixing cottage cheese, obtain curdled milk; The concentration of described monascus spore liquid is 10
5-10
6cfu/mL; The consumption of described monascus spore liquid is the 0.2-1% of described raw milk volume; The envelope-bulk to weight ratio of described raw milk and described lactic acid bacteria fermenting agent is 100L:1g-100L:3g; Described raw milk and the envelope-bulk to weight ratio of described renin are 100L:1g-50L:1g;
(2) described curd cutting is become to grumeleuse, discharging whey, salt adding, enters mold forming after stirring, and upset is standing in desinfection chamber, then soaks in the spore liquid of geotrichum candidum and white mould, and dry after ripening, obtains.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), described raw milk is one or more in rich milk, skimmed milk and recombined milk; And/or in step (1), described sterilization is pasteurize, the temperature of described sterilization is 68-72 ℃, and the time of described sterilization is 15-30s; And/or in step (1), described cooling target temperature is 28-30 ℃; And/or in step (1), described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); And/or in step (1), described monascus spore liquid is for expanding monascus the nutrient solution obtaining after cultivation by this area conventional method, described monascus is that preserving number is red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial strain of CGMCC No.7603; And/or in step (1), described renin is calf abomasum renin and/or microbial rennet; And/or in step (1), the temperature of described mixing cottage cheese is 28-30 ℃, the time of described mixing cottage cheese is 35-45min.
3. preparation method as claimed in claim 2, is characterized in that, in step (1), described lactic acid bacteria fermenting agent is Flora Danica leavening and/or MA14 leavening; And/or in step (1), described monascus spore liquid is made by following method: described monascus is inoculated in monascus culture medium, and the content that is activated to bacterium in culture medium is 10
5-10
6cfu/mL; Described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
4. preparation method as claimed in claim 3, is characterized in that, described monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by described spore suspension access monascus culture medium, the access amount of described spore suspension is 10-20vol%, speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 2-4d, obtains seed liquor; Wherein, described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out in monascus culture medium to fermented and cultured, the access amount of described seed liquor is 5-10vol%, and the speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 10-12d, obtains; Wherein, described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), and the cuboid that the specification of described grumeleuse is 1.8-2.2cm; And/or in step (2), described discharging whey is undertaken by following operation: by standing 15-30min after described grumeleuse stirring 5-10min; And/or, in step (2), the described curdled milk quality that the addition of described salt is 1-4wt%; And/or, in step (2), described in enter mold forming temperature be 18-22 ℃; And/or in step (2), described upset is carried out when 0.5-1h, 5-6h and 19-22h respectively after entering mould; And/or, in step (2), described in rest in desinfection chamber and carry out, described standing temperature is 14-20 ℃, the described standing time is 16-20h.
6. preparation method as claimed in claim 1, it is characterized in that, in step (2), the spore liquid of described geotrichum candidum and white mould is made by following method: the bacterial classification freeze-dried powder of geotrichum candidum and white mould is mixed by the mass ratio of 1:1.5-1.5:1, in inoculation sterilized water, obtain.
7. preparation method as claimed in claim 6, is characterized in that, in step (2), the concentration of the spore liquid of described geotrichum candidum and white mould is 4 * 10
3-2 * 10
4cfu/mL; And/or in step (2), described geotrichum candidum is geotrichum candidum bacterial classification GEO17, described white mould is white mould bacterial classification PC12.
8. preparation method as claimed in claim 1, is characterized in that, in step (2), the environment temperature of described immersion is 16-20 ℃, and the time of described immersion is 1-1.5h; And/or in step (2), described dry temperature is 18-20 ℃, the described dry time is 1-2h.
9. preparation method as claimed in claim 1, it is characterized in that, in step (2), the condition of described maturation is: early stage temperature 18-22 ℃, early stage relative humidity 85-95%, time 1-2 week in early stage, mid-term temperature 11-14 ℃, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 ℃, time in later stage 15-20d.
10. the toll bar Pei Er type cheese being made by the preparation method described in claim 1-9 any one.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186682A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Health camembert cheese and preparation method thereof |
| CN107494749A (en) * | 2016-09-29 | 2017-12-22 | 天津科技大学 | Mould mixed fermentation cheese and preparation method thereof |
| CN107691657A (en) * | 2017-10-26 | 2018-02-16 | 光明乳业股份有限公司 | A kind of red line soft cheese preparation method and products thereof |
| CN107801785A (en) * | 2017-10-26 | 2018-03-16 | 光明乳业股份有限公司 | A kind of red line semi-hard cheese and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould cheese |
| CN103355422A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Soft cheese |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould cheese |
| CN103355422A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Soft cheese |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186682A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Health camembert cheese and preparation method thereof |
| CN107494749A (en) * | 2016-09-29 | 2017-12-22 | 天津科技大学 | Mould mixed fermentation cheese and preparation method thereof |
| CN107691657A (en) * | 2017-10-26 | 2018-02-16 | 光明乳业股份有限公司 | A kind of red line soft cheese preparation method and products thereof |
| CN107801785A (en) * | 2017-10-26 | 2018-03-16 | 光明乳业股份有限公司 | A kind of red line semi-hard cheese and preparation method thereof |
| CN107691657B (en) * | 2017-10-26 | 2020-08-28 | 光明乳业股份有限公司 | Preparation method of soft cheese with red lines and product thereof |
| CN107801785B (en) * | 2017-10-26 | 2021-01-15 | 光明乳业股份有限公司 | Red line semi-hard cheese and preparation method thereof |
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