CN103583701B - Camembert cheese and preparation method thereof - Google Patents
Camembert cheese and preparation method thereof Download PDFInfo
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- CN103583701B CN103583701B CN201310553571.3A CN201310553571A CN103583701B CN 103583701 B CN103583701 B CN 103583701B CN 201310553571 A CN201310553571 A CN 201310553571A CN 103583701 B CN103583701 B CN 103583701B
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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, particularly relate to a kind of Camembert cheese and preparation method thereof.
Background technology
The major part that cheese concentrates Ruzhong is refined composition, and 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 not easily occurs lactose intolerance, and applicable crowd is more extensive.Meanwhile, fermented type cheese protein macromolecule in maturation is degraded into Small molecular under the effect of enzyme, thus is more conducive to absorption of human body utilization.Toll bar Pei Er cheese (Camembert Cheese) belongs to mold-ripened soft cheese, and be that western customers likes because of its delicate mouthfeel, its consumption figure is all increasing substantially every year.But because cheese is still in the market introduction stage in China, the local flavor of imported cheese is difficult to be accepted extensively by Chinese Consumer's, constrains the market development of Chinese cheese.Therefore, develop applicable Chinese Consumer's taste and cheese varieties with Chinese characteristics, not only can increase the category of cheese, the market potential of Chinese cheese can also be discharged.
Monascus has millennium history in the application of China, and our ancestors apply monascus very early to 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 and reduces cholesterol, the effect such as hypoglycemic and hypotensive.The traditional food produced by monascus such as fermented bean curd and bean curd with odor etc., 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 Camembert cheese (Camembert-type Cheese) and preparation method thereof.This Camembert cheese belongs to natural cheese, its local flavor to be easy to accept by Chinese Consumer's, the functional activity compositions such as the GABA simultaneously wherein produced containing monascus metabolism.In the preparation process in accordance with the present invention, monascus is applied in the producing of traditional toll bar Pei Er cheese, local flavor and the quality of toll bar Pei Er cheese is improved with monascus, make it close to 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 invention provides a kind of preparation method of Camembert cheese, it comprises the steps:
(1) raw milk sterilization, inoculating lactic acid bacterium leavening agent and Monascus spore liquid after cooling, the pH value of fermenting to feed liquid is 6.2-6.4, by described feed liquid and renin mixing cottage cheese, obtains 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; The envelope-bulk to weight ratio of described raw milk and described renin is 100L:1g-50L:1g;
(2) described curd cutting is become grumeleuse, discharging whey, salt adding, enter mold forming after stirring, upset, leave standstill in desinfection chamber, then soak in the spore liquid of geotrichum candidum and white mould, dry after ripening, to obtain final product.
In the present invention, described raw milk is the raw milk that this area routine uses, and 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 selects one or more in cow's milk, sheep breast, the newborn and bactrian camel milk of horse.Wherein, described rich milk is not 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 generally by milk powder and water formulated.Such as, described recombined milk can be prepared by 125 weight portion milk powder and 875 weight parts waters, and preferably preparation dissolves 6h 4 DEG C 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 DEG C, and the time of described sterilization is preferably 15-30s.
In step (1), the method for described cooling and condition can be method and the condition of this area routine.The target temperature of described cooling is preferably 28-30 DEG C.
In step (1), described lactic acid bacteria fermenting agent can be the conventional lactic acid bacteria fermenting agent prepared toll bar Pei Er cheese and use in this area, namely conventional lactic acid bacteria used when 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 more preferably the Flora Danica leavening of Hansen Corp. of section and/or the MA14 leavening of Danisco A/S BJ Rep Office.
In step (1), described Monascus spore liquid is the nutrient solution obtained after monascus (Monascus) is expanded 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 safety applications 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 China General Microbiological 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 first by present invention applicant and obtains from the red kojic rice powder in Wuhan, China Hubei, can apply to food-processing industry safely.
In the present invention, described Monascus spore liquid is preferably obtained by following method: be inoculated in monascus culture medium by described monascus, and the content being activated to bacterium in culture medium is 10
5-10
6cfu/mL.Described monascus culture medium preferably contains: potato leaching powder 4-20g/L, glucose 20-40g/L.
In a better embodiment of the present invention, described Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, obtain spore suspension after breaing up, by described spore suspension access monascus culture medium, the access amount of described spore suspension is 10-20vol%, at 25-32 DEG C, cultivate 2-4d with the speed shaking table of 150-200rpm, obtain seed liquor; Wherein, described monascus culture medium contains: potato leaching powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out fermented and cultured in monascus culture medium, the access amount of described seed liquor is 5-10vol%, cultivates 10-12d, to obtain final product at 25-32 DEG C with the speed shaking table of 150-200rpm; Wherein, described monascus culture medium contains: potato leaching powder 4-20g/L, glucose 20-40g/L.
In the present invention, by this area general knowledge, if if described Monascus spore liquid does not use at once after obtained, then need be stored refrigerated at 4 DEG C.
In step (1), described renin is the renin that this area routine uses, and renin is conducive to the formation of casein institutional framework.Described renin is preferably calf abomasum renin and/or microbial rennet.Described renin commercially, as all there are sale in Danisco A/S BJ Rep Office, Hansen Corp. of section 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 DEG C, 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 DEG C.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 type of original cheese and the moisture requirement of finished product, Free water is fully discharged, usually the pipeline of whey by bottom cheese vat or side is discharged, add sieve plate and block pipeline opening in case cheese coagulates grain outflow.Described discharging whey is preferably undertaken by following operation: leave standstill 15-30min after described grumeleuse being stirred 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 edible salt that this area routine uses.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, are as the criterion to stir.
In step (2), described in enter mold forming and refer to described granular curd is loaded the conventional cheese mould used to form solid shape, described in enter method and the condition that the method for mold forming and condition are this area routine.Described enter the temperature of mold forming preferably for 18-22 DEG C.
By this area general knowledge, in step (2), described enter mould after, before described upset, the operation of suppressing can also be carried out.
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 leaving standstill preferably is carried out in desinfection chamber.Described standing temperature is preferably 14-20 DEG C.The described standing time is preferably 16-20h.
In step (2), the mould that described geotrichum candidum (Geotrichum candidum) and white mould (Penicilliumcandidum) use for this area routine.The spore liquid of described geotrichum candidum and white mould is preferably obtained by following method: mixed by the mass ratio of 1:1.5-1.5:1 by the bacterial classification freeze-dried powder of geotrichum candidum and white mould, in inoculation sterilized water, to obtain final product.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 can submergence shaping after grumeleuse.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 DEG C.The time of described immersion is preferably 1-1.5h.
In step (2), the method for described drying and condition can be method and the condition of this area routine.The temperature of described drying is preferably 18-20 DEG C.The time of described drying 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: temperature 18-22 DEG C in earlier stage, in earlier stage relative humidity 85-95%, early stage time 1-2 week, mid-term temperature 11-14 DEG C, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 DEG C, later time 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 Camembert cheese of the present invention, monascus, geotrichum candidum and the white common aged cheese of mould, the protease system that monascus produces in growth course, accelerates the ripe speed of cheese, and geotrichum candidum and white mould influence each other simultaneously, improve the local flavor of traditional toll bar Pei Er cheese, give the local flavor that cheese is comparatively soft, milk fragrance is given prominence to, the metabolite simultaneously also containing bacterial classification in cheese, such as active component GABA, is applicable to the local flavor custom of China consumer.
Present invention also offers a kind of Camembert cheese obtained by above-mentioned preparation method.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the present invention adopts monascus, geotrichum candidum and the white common aged cheese of mould, Camembert cheese prepared by the present invention compares to traditional toll bar Pei Er cheese and has new feature in color, specifically, the skin of this Camembert cheese is in white or cyan, and inside then takes on a red color; The present invention breaches the solidification thinking that monascus is applied in traditional food, also gives the product performance that mold cheese is new simultaneously.
2, the present invention has filled up the blank of domestic monascus in cheese application, improve the local flavor of traditional toll bar Pei Er cheese, obtain the cheese product being easier to be accepted by Chinese's dietetic flavor, simultaneously because monascus imparts the new function of conventional cheese at the physiological activator that Cheese during Ripening produces, therefore class toll bar Pei Er cheese of the present invention improves 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, China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) is deposited on May 8th, 2013, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.Bacterial strain deposit number: CGMCCNo.7603.
Detailed description of the invention
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, conventionally 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 Camembert cheese, it comprises the steps:
(1) 100L raw milk sterilization 15s at 72 DEG C, after being cooled to 30 DEG C, the MA14 leavening of inoculation 3g and 500mL Monascus spore liquid, fermentation 70-80min is 6.2-6.3 to the pH value of feed liquid, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 35min at 28 DEG C containing 2g calf abomasum renin, obtain curdled milk;
Wherein, Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead, obtain spore suspension, by 5mL spore suspension access 50mL monascus culture medium, at 30 DEG C, cultivate 2d with the speed shaking table of 180rpm, obtain seed liquor; Wherein, monascus culture medium contains: potato leaching powder 4g/L, glucose 20g/L;
2. 5mL seed liquor is carried out fermented and cultured in 100mL monascus culture medium, at 30 DEG C, cultivate 10d with the speed shaking table of 180rpm, obtain concentration and reach 5 × 10
5the Monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato leaching powder 4g/L, glucose 20g/L;
(2) curd cutting is become the square grumeleuse of 2cm, leave standstill 15min after stirring 5min and carry out discharging whey, 400g edible salt (1-4% relative to curdled milk quality) is added after discharging whey, at 20 DEG C, mold forming is entered after stirring, and overturn during 30min, 5h and 19h after entering mold forming respectively, in the desinfection chamber of 20 DEG C, leave standstill 20h again, then put into 1L containing 1 × 10
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 DEG C, dry 1h at 20 DEG C, 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: temperature 18 DEG C in earlier stage, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term temperature 11 DEG C, mid-term relative humidity 90%, time in mid-term 10d; Then carry out the ripe later stage by In Aluminium Foil Packing in ripe case, maturation condition is: latter temperature 4 DEG C, later time 15d; After maturation completes and get final product.
Embodiment 2
A preparation method for Camembert cheese, it comprises the steps:
(1) the full-cream sheep breast of 100L sterilization 30s at 68 DEG C, after being cooled to 28 DEG C, the FloraDanica leavening of inoculation 3g and 500mL Monascus spore liquid, fermentation 80-90min is 6.2-6.3 to the pH value of feed liquid, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 35min at 28 DEG C containing 2g calf abomasum renin, obtain curdled milk;
Wherein, Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead, obtain spore suspension, by 5mL spore suspension access 50mL monascus culture medium, at 30 DEG C, cultivate 2d with the speed shaking table of 180rpm, obtain seed liquor; Wherein, monascus culture medium contains: potato leaching powder 4g/L, glucose 20g/L;
2. 5mL seed liquor is carried out fermented and cultured in 100mL monascus culture medium, at 30 DEG C, cultivate 10d with the speed shaking table of 180rpm, obtain concentration and reach 10
5the Monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato leaching powder 4g/L, glucose 20g/L;
(2) curd cutting is become the square grumeleuse of 2cm, leave standstill 15min after stirring 5min and carry out discharging whey, 350g edible salt (1-4% relative to curdled milk quality) is added after discharging whey, at 20 DEG C, mold forming is entered after stirring, and overturn during 30min, 5h and 19h after entering mold forming respectively, in the desinfection chamber of 20 DEG C, leave standstill 20h again, then put into 1L containing 2 × 10
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 DEG C, dry 1h at 18 DEG C, 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: temperature 20 DEG C in earlier stage, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term temperature 12 DEG C, mid-term relative humidity 90%, time in mid-term 10d; Then carry out the ripe later stage by In Aluminium Foil Packing in ripe case, maturation condition is: latter temperature 4 DEG C, later time 15d; After maturation completes and get final product.
Embodiment 3
A preparation method for Camembert cheese, it comprises the steps:
(1) at 4 DEG C, stir by 12.5kg whole-fat milk powder and water 100L recombined milk sterilization 30s at 68 DEG C that hydration 6h obtains, after being cooled to 30 DEG C, the MA14 leavening of inoculation 3g and 500mL Monascus spore liquid, fermentation 80-90min is 6.2-6.3 to the pH value of feed liquid, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 35min at 30 DEG C containing 2g calf abomasum renin, obtain curdled milk;
Wherein, Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead, obtain spore suspension, by 5mL spore suspension access 50mL monascus culture medium, at 30 DEG C, cultivate 2d with the speed shaking table of 180rpm, obtain seed liquor; Wherein, monascus culture medium contains: potato leaching powder 4g/L, glucose 20g/L;
2. 5mL seed liquor is carried out fermented and cultured in 100mL monascus culture medium, at 30 DEG C, cultivate 10d with the speed shaking table of 180rpm, obtain concentration and reach 10
6the Monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato leaching powder 4g/L, glucose 20g/L;
(2) curd cutting is become the square grumeleuse of 2cm, leave standstill 15min after stirring 5min and carry out discharging whey, 450g edible salt (1-4% relative to curdled milk quality) is added after discharging whey, at 20 DEG C, mold forming is entered after stirring, and overturn during 30min, 5h and 19h after entering mold forming respectively, in the desinfection chamber of 20 DEG C, leave standstill 20h again, then put into 1L containing 1 × 10
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 DEG C, dry 1h at 20 DEG C, 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: temperature 18 DEG C in earlier stage, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term temperature 11 DEG C, mid-term relative humidity 90%, time in mid-term 10d; Then carry out the ripe later stage by In Aluminium Foil Packing in ripe case, maturation condition is: latter temperature 4 DEG C, later time 15d; After maturation completes and get final product.
Embodiment 4
A preparation method for Camembert cheese, it comprises the steps:
(1) 100L raw milk sterilization 30s at 68 DEG C, after being cooled to 28 DEG C, the MA14 leavening of inoculation 1g and 1L Monascus spore liquid, fermentation 70-80min is 6.3-6.4 to the pH value of feed liquid, by feed liquid and the 1wt% calf abomasum renin aqueous solution mixing cottage cheese 45min at 30 DEG C containing 1g calf abomasum renin, obtain curdled milk;
Wherein, Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead, obtain spore suspension, by 10mL spore suspension access 50mL monascus culture medium, at 25 DEG C, cultivate 2d with the speed shaking table of 150rpm, obtain seed liquor; Wherein, monascus culture medium contains: potato leaching powder 20g/L, glucose 40g/L;
2. 10mL seed liquor is carried out fermented and cultured in 100mL monascus culture medium, at 25 DEG C, cultivate 10d with the speed shaking table of 150rpm, obtain concentration and reach 10
6the Monascus spore liquid of cfu/mL; Wherein, described monascus culture medium contains: potato leaching powder 20g/L, glucose 40g/L;
(2) curd cutting is become the square grumeleuse of 1.8cm, leave standstill 30min after stirring 10min and carry out discharging whey, 300g edible salt (1-4% relative to curdled milk quality) is added after discharging whey, at 22 DEG C, mold forming is entered after stirring, and overturn during 1h, 6h and 22h after entering mold forming respectively, in the desinfection chamber of 20 DEG C, leave standstill 20h again, then put into 1L containing 1.5 × 10
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 DEG C, dry 2h at 18 DEG C, 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: temperature 22 DEG C in earlier stage, in earlier stage relative humidity 95%, the 1 week time of early stage, mid-term temperature 14 DEG C, mid-term relative humidity 85%, time in mid-term 7d; Then carry out the ripe later stage by In Aluminium Foil Packing in ripe case, maturation condition is: latter temperature 2 DEG C, later time 20d; After maturation completes and get final product.
Embodiment 5
A preparation method for Camembert cheese, it comprises the steps:
(1) 100L raw milk sterilization 15s at 68 DEG C, after being cooled to 28 DEG C, the MA14 leavening of inoculation 2g and 200mL Monascus spore liquid, fermentation 70-80min is 6.3-6.4 to the pH value of feed liquid, by feed liquid and the 2wt% calf abomasum renin aqueous solution mixing cottage cheese 45min at 30 DEG C containing 1g calf abomasum renin, obtain curdled milk;
Wherein, Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up with bead, obtain spore suspension, by 5mL spore suspension access 50mL monascus culture medium, at 32 DEG C, cultivate 4d with the speed shaking table of 200rpm, obtain seed liquor; Wherein, monascus culture medium contains: potato leaching powder 10g/L, glucose 30g/L;
2. 5mL seed liquor is carried out fermented and cultured in 100mL monascus culture medium, at 32 DEG C, cultivate 12d with the speed shaking table of 200rpm, obtain concentration and reach 5 × 10
5the Monascus spore liquid of cfu/mL; Wherein, monascus culture medium contains: potato leaching powder 10g/L, glucose 30g/L;
(2) curd cutting is become the square grumeleuse of 2.2cm, leave standstill 30min after stirring 5min and carry out discharging whey, 400g edible salt (1-4% relative to curdled milk quality) is added after discharging whey, at 18 DEG C, mold forming is entered after stirring, and overturn during 1h, 6h and 22h after entering mold forming respectively, in the desinfection chamber of 14 DEG C, leave standstill 16h again, then put into 1L containing 1.5 × 10
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 DEG C, dry 1h at 20 DEG C, 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: temperature 22 DEG C in earlier stage, in earlier stage relative humidity 85%, the 2 weeks time of early stage, mid-term temperature 14 DEG C, mid-term relative humidity 95%, time in mid-term 14d; Then carry out the ripe later stage by In Aluminium Foil Packing in ripe case, maturation condition is: latter temperature 8 DEG C, later time 15d; After maturation completes and get final product.
The Camembert cheese of embodiments of the invention 1-5, outer in white or cyan, inside then takes on a red color, and its local flavor and mouthfeel are more suitable for Chinese taste.
Claims (8)
1. a preparation method for Camembert cheese, it comprises the steps:
(1) raw milk sterilization, inoculating lactic acid bacterium leavening agent and Monascus spore liquid after cooling, the pH value of fermenting to feed liquid is 6.2-6.4, by described feed liquid and renin mixing cottage cheese, obtains 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; The envelope-bulk to weight ratio of described raw milk and described renin is 100L:1g-50L:1g;
(2) described curd cutting is become grumeleuse, discharging whey, salt adding, enter mold forming after stirring, upset, leave standstill in desinfection chamber, then soak in the spore liquid of geotrichum candidum and white mould, dry after ripening, to obtain final product;
In described Monascus spore liquid, red colouring agent for food, also used as a Chinese medicine (Monascus sp.) bacterial strain of monascus to be preserving number be CGMCC No.7603;
In step (1), the target temperature of described cooling is 28-30 DEG C;
In step (1), described Monascus spore liquid is obtained by following method: be inoculated in monascus culture medium by described monascus, and the content being activated to bacterium in culture medium is 10
5-10
6cfu/mL; Described monascus culture medium contains: potato leaching powder 4-20g/L, glucose 20-40g/L; Or described Monascus spore liquid is obtained by following method:
1. from monascus inclined-plane picking spore to sterilized water, obtain spore suspension after breaing up, by described spore suspension access monascus culture medium, the access amount of described spore suspension is 10-20vol%, at 25-32 DEG C, cultivate 2-4d with the speed shaking table of 150-200rpm, obtain seed liquor; Wherein, described monascus culture medium contains: potato leaching powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out fermented and cultured in monascus culture medium, the access amount of described seed liquor is 5-10vol%, cultivates 10-12d, to obtain final product at 25-32 DEG C with the speed shaking table of 150-200rpm; Wherein, described monascus culture medium contains: potato leaching powder 4-20g/L, glucose 20-40g/L;
In step (2), the condition of described maturation is: temperature 18-22 DEG C in earlier stage, in earlier stage relative humidity 85-95%, early stage time 1-2 week, mid-term temperature 11-14 DEG C, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 DEG C, later time 15-20d.
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 DEG C, and the time of described sterilization is 15-30s; 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 (Lactococcuslactis subsp.cremoris); 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 DEG C, and the time of described mixing cottage cheese is 35-45min.
3. preparation method as claimed in claim 2, it is characterized in that, in step (1), described lactic acid bacteria fermenting agent is Flora Danica leavening and/or MA14 leavening.
4. preparation method as claimed in claim 1, it is characterized in that, in step (2), the specification of described grumeleuse is the cuboid of 1.8-2.2cm; And/or in step (2), described discharging whey is undertaken by following operation: leave standstill 15-30min after described grumeleuse being stirred 5-10min; And/or in step (2), the addition of described salt is the described curdled milk quality of 1-4wt%; And/or, in step (2), described in enter mold forming temperature be 18-22 DEG C; 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 DEG C, and the described standing time is 16-20h.
5. 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 obtained by following method: mixed by the mass ratio of 1:1.5-1.5:1 by the bacterial classification freeze-dried powder of geotrichum candidum and white mould, in inoculation sterilized water, to obtain final product.
6. preparation method as claimed in claim 5, it 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.
7. preparation method as claimed in claim 1, it is characterized in that, in step (2), the environment temperature of described immersion is 16-20 DEG C, and the time of described immersion is 1-1.5h; And/or in step (2), the temperature of described drying is 18-20 DEG C, and the time of described drying is 1-2h.
8. the Camembert cheese obtained by the preparation method described in any one of claim 1-7.
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| 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 |
| 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 |
| 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 |
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| 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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| CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould cheese |
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