CN103636807A - Mould cheese - Google Patents
Mould cheese Download PDFInfo
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- CN103636807A CN103636807A CN201310743078.8A CN201310743078A CN103636807A CN 103636807 A CN103636807 A CN 103636807A CN 201310743078 A CN201310743078 A CN 201310743078A CN 103636807 A CN103636807 A CN 103636807A
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Abstract
The invention discloses a mould cheese which is prepared by adopting a method comprising the following steps: (1), inoculating a lactic acid bacteria starter and a Monascus spore solution on sterilized raw material milk at a temperature of 28-32 DEG C, acidizing and fermenting until the pH value is 6.2-6.4; (2), adding red yeast rice powder; (3), adding chymosin, stirring for 5-10min and then coagulating for 25-30min to obtain curd; (4), cutting the curd, stirring for 15-30min to obtain curd blocks; (5), removing whey from the curd blocks until the pH value is 5.4-5.8, adding salt, forming in a mould, and periodically overturning; and (6), inoculating Mucor spore solution, and ageing to obtain the mould cheese. The cheese disclosed by the invention is soft in texture and good in mouth feel, and has flavors such as milk flavor and a fermentation flavor. The interior and the exterior of the cheese disclosed by the invention are special-red or purple.
Description
Technical field
The present invention relates to a kind of mould cheese.
Background technology
Cheese (claiming again cheese) is that to take lactogenesis, skimmed milk, buttermilk, cream, rare cream, milk protein powder or its mixture be raw material, the fresh or ripe dairy products that make after curdled milk.Cheese has a long history, and is Yi Ge branch important in dairy products.Cheese has concentrated 10 times of left and right by raw material protein of milk and fat, wherein also contain carbohydrate, organic acid, calcium, phosphorus, sodium, potassium, magnesium trace quantity mineral substance element, iron, zinc and fat-soluble A, carrotene and water miscible vitamin B1, B2, B6, B12, nicotinic acid, pantothenic acid, the multiple nutritional components such as biotin, being called as " kings of milk products ", is the highest product of added value in milk industry.In cheese, be rich in the nutritional labelings such as multiple good protein, multivitamin and calcium, phosphorus, be of high nutritive value.And, thereby cheese in manufacturing process, discharge a large amount of wheys and make lactose content lower, applicable crowd is wider, is particularly suitable for lactose intolerance and patients with diabetes mellitus.Meanwhile, the composition such as rich in protein and polypeptide in cheese, is hydrolyzed into by various protease and polypeptidase etc. the several amino acids being easily absorbed by the body.The annual whole world approximately has 40% fresh milk to be used to cheesemaking, there are France, Holland, Italy, Greece etc. in famous cheese producing region, a year consumption figure per capita for these regional cheese has surpassed 15kg, and a year consumption figure per capita for China's cheese is only 30g, compare with the consumption figure of dairy industry developed country that there is a big difference.
Due to cheese in China still in the market introduction stage, the main dependence on import of cheese, and the local flavor of import cheese is difficult to be accepted extensively by Chinese Consumer's, restricted the market development of Chinese cheese.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, the processing technology of foreign cheese and means, optimize by autonomous innovation and process modification, developing and be applicable to Chinese Consumer's taste and cheese product with Chinese characteristics, is one of problem demanding prompt solution in Chinese cheese development.
The microbial resources of China is abundant, and many traditional foods are all microorganism fermented foods, and these microorganism fermented foods are Chinesely liked being deeply subject to aspect local flavor and mouthfeel.Some characteristic bacterial classifications are long at the applicating history of China, and are widely used in various food.Monascus for example, the history of the existing more than one thousand years of application of Qi China, is employed very early and produces fermented food (as red yeast rice, wine of rice fermented with red yeast, fermented bean curd etc.), is acknowledged as edible safety bacterium.Modern medicine study proves, monascus has and reduces cholesterol, the effect such as hypoglycemic and hypotensive, and monascus can produce the multiple metabolite with physiologically active during the fermentation, such as: monascorubin, Monacolin (Monacolin) class material, GABA and multiple enzyme etc.In addition, the moulds such as Mucor are widely used in the production of fermented bean curd, and it can discharge abundant protease and other useful enzyme is to make the soybean protein hydrolysis in fermented bean curd form the materials such as micromolecular polypeptide and amino acid, thereby give fermented bean curd specific local flavor.
Summary of the invention
Technical problem to be solved by this invention is the technical problem that is difficult to be accepted extensively by Chinese Consumer's in order to overcome the stimulation local flavor such as pungent of existing cheese, and a kind of mould cheese is provided.Cheese of the present invention has soft quality and good mouthfeel, and has the flavours such as milk fragrance and fermenting aroma; Meanwhile, cheese is inside and outside all has specific redness or purple, and quality is soft fine and smooth, good mouthfeel, and this cheese conforms in every respect to the food custom of Chinese Consumer's from color etc.
The secondary fermentation agent as cheese of the monascus (Monascus) of distinct Chinese characteristics and Mucor (Mucor) is usingd in the present invention, monascus adopts direct putting type inoculation, Mucor adopts immersion type or painting type inoculation, add the growth of red kojic rice powder strengthening monascus ruber simultaneously, not only make full use of the enzyme systems such as various amylase in monascus ruber, Mucor and red kojic rice powder, protease, and can make two kinds of mould harmonic growths, performance bacterial classification advantage separately, develop functional cheese with Chinese characteristics, the added value that improves cheese, makes it local flavor and is easy to be accepted by consumer.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of mould cheese, it is made by following preparation method:
(1) by the raw milk after sterilization, under the condition of 28～32 ℃, inoculating lactic acid bacterium leavening agent and monascus (Monascus) spore liquid, acidifying fermentation to pH value is 6.2～6.4;
(2) add red kojic rice powder;
(3) add renin, curdled milk 25～30min after stirring 5～10min, obtains curdled milk;
(4) described curdled milk is carried out to cutting process, stir 15～30min, obtain ziega;
(5) by described ziega discharging whey to pH value, be 5.4～5.8, add salt, enter mold forming, regularly upset;
(6) inoculation Mucor (Mucor) spore liquid, maturation.
In step (1), described raw milk is the conventional raw milk through being up to the standards of using in this area, is preferably rich milk and/or skimmed 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.Described raw milk is before use through standardization.Preferably, after described standardization, described raw material protein of milk and fatty mass ratio are 0.8～0.9.Described rich milk is not preferably for passing through the sweet milk of any ungrease treatment.Described skimmed milk is preferably the sweet milk through ungrease treatment.The method of described ungrease treatment and condition can be conventional method and the condition of this area ungrease treatment.
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 pasteurize is preferably 68～72 ℃, and the time of described pasteurize is preferably 15～30s.
In step (1), described lactic acid bacteria fermenting agent can be this area and prepares the conventional lactic acid bacteria fermenting agent using of soft cheese, and the lactic acid bacteria in described lactic acid bacteria fermenting agent is preferably Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).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 preferably.The consumption of described lactic acid bacteria fermenting agent can be the consumption of this area routine, preferably for adding the lactic acid bacteria fermenting agent of 10～20U in every 100L raw milk.
In step (1), described monascus spore liquid can be and monascus expanded to the nutrient solution obtaining after cultivation by this area conventional method, can be a kind of spore liquid of monascus, or the mixture of the spore liquid of multiple monascus.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.In the present invention, preferably, described monascus was for to be preserved in Chinese common micro-organisms culture presevation administrative center (CGMCC) on May 8th, 2013, and preserving number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
The preparation method of described monascus spore liquid, preferably comprises the following step: described monascus is inoculated in monascus fluid nutrient medium, and the bacterium number that is activated to monascus in culture medium is 10
5～10
6cfu/mL.Described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.The addition of described monascus spore liquid can be described in the routine of this area, and preferably, the addition of described monascus spore liquid is that to make the bacterium number of the monascus in raw milk be 10
7cfu/L～10
8cfu/L.
The preparation method of described monascus spore liquid, more preferably comprises the following step:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is that the percentage described in 10～20vol%(refers to that the volume of spore suspension accounts for the percentage of the volume of monascus fluid nutrient medium), speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 2～4 days, obtains seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L;
2. described seed liquor is carried out in monascus fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is that the percentage described in 5～10vol%(refers to that the volume of seed liquor accounts for the percentage of the volume of monascus fluid nutrient medium), speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 10～12 days, obtains; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.
In the present invention, by this area general knowledge, if the use at once after making of described monascus spore liquid, need be stored refrigerated at 4 ℃.
In step (2), described red kojic rice powder can make according to the preparation method of this area routine.The preparation method of described red kojic rice powder preferably comprises the following step: red kojic rice powder after solid state fermentation, through drying pulverization process, and is sieved and obtained by 100～400 orders on rice medium.The look valency of described red kojic rice powder can be the look valency of this area routine, is preferably 1500～4000U/g.It is used that the addition of described red kojic rice powder can be this area routine, is preferably 0.01%～0.15%(w/v), described percentage refers to that the quality of red kojic rice powder accounts for the percentage of rice medium volume.
In step (3), 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.Described renin is commercially available to be obtained, as all there are sale in Danisco A/S BJ Rep Office, Hansen Corp. of section and DSM N. V..Described renin can add according to the method for this area routine, preferably, described renin is configured to the renin aqueous solution that mass concentration is 1～2wt%, adds after being incubated 20min at 28～30 ℃.The addition of described renin can be the addition of this area routine.
In step (4), the method for described cutting and condition can be method and the condition of this area routine.The specification of described ziega is preferably 1.8～2.2cm
3cuboid, be more preferably 1.8～2.2cm
3square.The ziega of above-mentioned specification can not cause cheese to subside in maturation, simultaneously easily in full maturity, and inner homogeneous.
In step (5), the method for described discharging whey and condition can be this area conventional method and condition.During the terminal of described discharging whey, the pH value of described ziega is 5.4～5.8.Described discharging whey is preferably discharged 30～50% whey, and described percentage refers to that the quality of the whey of discharge accounts for the percentage of whey gross mass.Described salt addition can be the addition of salt routine in the cheese of this area, is preferably 2%～3%, and described percentage refers to that the quality of salt accounts for the percentage of ziega gross mass.
In step (5), the described mold forming that enters refers to that the cheese mould that packs described ziega into conventional use is to form solid shape.Describedly enter the method for mold forming and method and the condition that condition is this area routine.Described mould can be made by materials such as polyurethane, stainless steel or iron, is generally cylindrical, and diameter is 100～110mm, is highly 40～80mm.The described temperature that enters mold forming can be the temperature that this area cheese enters mold forming routine, is preferably 18～22 ℃.
In step (5), the method for described regular upset and condition can be method and the condition of this area routine.Described regular upset is preferably carried out when 0.5～1h, 5～6h and 19～22h respectively after entering mould.After described regular upset finishes, preferably, standing 10～12h at 18～22 ℃.
In step (5), in described entering after mold forming, before described regular upset, also can comprise the operation that ziega is suppressed.
In step (5), after described regular upset finishes, before described maturation, preferably also carry out the operation of the demoulding.The described demoulding is carried out according to the method for this area routine.After the described demoulding, preferably, by the standing 10～30min of described ziega.
In step (6), the Mucor that described Mucor spore liquid can be for the production of fermented bean curd expands the nutrient solution obtaining after cultivation by this area conventional method, described Mucor can be conventional in food processing process the Mucor for production of preserved beancurd, be preferably one or more in graceful actinomucor (Actinomucor elegans), Mucor racemosus (Mucor racemosus), fermented bean curd Mucor (Mucor sufu) and Mucor wutungkiao (Mucor wutungkiao), if its can produce Mucor and can safety applications in food processing technology.
In the present invention, the preparation method of described Mucor spore liquid, preferably comprises the following step: described Mucor is inoculated in Mucor fluid nutrient medium, and the bacterium number that is activated to Mucor in culture medium is 10
4～10
5cfu/mL; Described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
The preparation method of described Mucor spore liquid, more preferably comprises the following step:
1. from Mucor inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is that the percentage described in 10～20vol%(refers to that the volume of spore suspension accounts for the percentage of the volume of Mucor fluid nutrient medium), at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains seed liquor; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L;
2. after described seed liquor being shaken up, in Mucor fluid nutrient medium, carry out fermented and cultured, the access amount of described seed liquor is that the percentage described in 5～10vol%(refers to that the volume of seed liquor accounts for the percentage of the volume of Mucor fluid nutrient medium), at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
In the present invention, by this area general knowledge, if the use at once after making of described Mucor spore liquid, need be stored refrigerated at 4 ℃.
In step (6), the inoculation form of described Mucor spore liquid can be carried out according to the method for this area routine and condition, is generally the mode of smearing, soaking or spraying and inoculates.The environment temperature of described inoculation can be this area Mucor and inoculates conventional temperature, is preferably 16～20 ℃.When adopting immersion way inoculation, preferably, it carries out by the following method: the ziega of 920～1080g is mixed with the Mucor spore liquid of 1L, and dry after soaking; Bacterium number in described Mucor spore liquid is preferably 10
4～10
5cfu/mL.The time of described immersion can be this area and soaks the conventional time of inoculation, is preferably 1h～1.5h.When employing, smear or when the mode of spraying inoculates, described Mucor spore liquid consumption can be the consumption of this area routine, preferably, in the ziega of every 230～270g, the consumption of Mucor spore liquid is 2～10mL.
In step (6), described ripe method and condition can be method and the condition of this area routine.In the present invention, described maturation preferably comprises that early stage is ripe and the later stage is ripe.Described early stage, the temperature of maturation was preferably 16～24 ℃, and early stage, ripe envionmental humidity was preferably 85～95%, and the ripe time in early stage is preferably 1～5 day; The temperature of described later stage maturation is preferably 2～8 ℃, and the envionmental humidity of later stage maturation is preferably 85～95%; The time of later stage maturation is preferably 15～20 days.By this area general knowledge, described maturation is preferably carried out in aseptic ripe case.Described later stage maturation is preferably carried out after In Aluminium Foil Packing in ripe case.
According to the method for preparing monascus ruber surface-ripe cheese of the present invention, its main technological process comprises: the examination of raw milk, standardization, sterilization, lactic acid bacteria fermenting agent inoculation, monascus ruber are inoculated, add red kojic rice powder, rennet curdling, discharging whey, interpolation salt, entered mold forming, the demoulding, inoculation Mucor spore liquid, maturation, packing.
In the present invention, described mould cheese, the protein that contains 200g～250g in every kilogram of mould cheese, the fat of 260g～300g, the Ca of the sodium chloride of 10g～25g, 1400mg～1800mg
2+, the lactose of 0.4g～1.1g, the monascus of the monascorubin of 10U～200U, 0.5g～2g, the GABA of the MonacolinK of 2.5mg～16.5mg (Monacolin K) and 65mg～150mg.
Described mould cheese, preferably, in every kilogram of mould cheese, the content of citrinin is lower than 1mg, lower than GB/T5009.222-2008 set upper limit.
Described mould cheese, preferably, this mould cheese surface has uniform white hypha, the mycelia that this mycelia is Mucor, the inside of cheese is uniform redness or purple.
Without prejudice to the field on the basis of common sense, 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:
The present invention has adopted monascus nutrient solution to deliver directly technology in cheesemaking process, added red kojic rice powder, adopt traditional Mucor smear or soak simultaneously, not only can utilize the amylase containing in various moulds and base-material, the enzyme such as protease and peptase is the formation that the large molecules such as degrade proteins impel flavor substance, can make the bacterial classification harmonic growths such as monascus and Mucor simultaneously, not only give the flavours such as milk that cheese is soft and fermenting aroma, the pungent grade of having reduced traditional mold-ripened cheese stimulates local flavor, simultaneously cheese is inside and outside all has specific redness or a purple, quality is soft fine and smooth, good mouthfeel, the cheese of final preparation is from look, fragrant, tastes etc. conform in every respect to the food custom of Chinese Consumer's.
biomaterial preservation information
Monascus strain of the present invention, is 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 on May 8th, 2013.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.
Raw material in following embodiment, as do not illustrated, is purchase gained.
Monascus is that preserving number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
Separated acquisition the bean curd of fermented that Mucor is purchased from Mt. Huang in Anhui.
Lactic acid bacteria fermenting agent is purchased from the Flora Danica leavening of Hansen Corp. of section or the MA14 leavening of Danisco A/S BJ Rep Office.
Renin is purchased from Danisco A/S BJ Rep Office, Hansen Corp. of section or DSM company (DSM).
Monascus spore liquid in following embodiment makes according to following preparation method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 2～4 days, obtains seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L;
2. described seed liquor is carried out in monascus fluid nutrient 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 10～12 days, obtains; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.
Red kojic rice powder in following embodiment makes according to following preparation method:
Red kojic rice powder after solid state fermentation, through drying pulverization process, and is sieved and obtained by 100～400 orders on rice medium.The look valency of described red kojic rice powder is 1500～4000U/g.
Mucor spore liquid in following embodiment makes according to following preparation method:
1. from Mucor inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains seed liquor; Wherein, described Mucor culture medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L;
2. after described seed liquor being shaken up, carry out fermented and cultured in Mucor fluid nutrient medium, the access amount of described seed liquor is 5～10vol%, and at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
In following embodiment, when renin adds with the form of the renin aqueous solution, add by the following method: renin is configured to the renin aqueous solution that mass concentration is 1～2wt%, adds be incubated 20min at 28～30 ℃ after.
Embodiment 1
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.8;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 32 ℃;
(3) add Flora Danica leavening, by 10U/100L, carry out acidifying fermentation, add Monascus nutrient solution (the bacterium number that makes the monascus in raw milk is 10 simultaneously
7cfu/L), take pH drops to 6.4 as acidifying fermentation terminal;
(4) add red kojic rice powder 0.01%(w/v), fully stir;
(5) add calf abomasum renin, standing after stirring 10min, after curdled milk 30min, curd cutting is become to 2cm
3fritter, slowly stir 15min;
(6) discharge 30% whey, when pH value drops to 5.4, discharging whey finishes, and adds 2% salt, enters mold forming, and regularly upset, overturns once at 1h, 5h, 19h respectively, then standing 12h at 18 ℃;
(7) ziega is taken out from mould to standing 10min;
(8) (wherein, the bacterium number of graceful actinomucor is 1 * 10 the ziega of 1000g to be put into the graceful actinomucor spore liquid of 1L
4cfu/mL) in, at 16 ℃, soak 1h, dry 1h at 20 ℃;
(9) cheese that overturns every day, is divided into that early stage is ripe and the later stage is ripe, and maturing temperature is 24 ℃ in earlier stage, early stage, ripe envionmental humidity was 95%, and the ripe time in early stage is 1 day, and later stage maturing temperature is 8 ℃, the envionmental humidity of later stage maturation is 85%, and the time of later stage maturation is 15 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 2
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.9;
(2) pasteurize, sterilization conditions is 68 ℃/30s, is cooled to 28 ℃;
(3) add MA14 leavening, by 140U/1000L, carry out acidifying fermentation, add monascus nutrient solution (the bacterium number that makes monascus in raw milk is 108cfu/L) simultaneously; The pH of take drops to 6.3 as acidifying fermentation terminal;
(4) add red kojic rice powder 0.15%(w/v), fully stir;
(5) add microbial rennet, stir after 5min standingly, after curdled milk 2min, curd cutting is become to the fritter of 1.8cm3, slowly stir 30min;
(6) discharge 40% whey, when pH value drops to 5.6, discharging whey finishes, and adds 2.5% salt, enters mold forming, and regularly upset, overturns once at 0.5h, 6h, 22h respectively, then standing 12h at 18 ℃;
(7) ziega is taken out from mould to standing 10min;
(8) the ziega surface uniform of every 250g is smeared 2mL Mucor racemosus spore liquid (wherein, the bacterium number in Mucor racemosus spore liquid is 5 * 10
4cfu/mL), dry 1h at 18 ℃;
(9) cheese that overturns every day, is divided into that early stage is ripe and the later stage is ripe, and maturing temperature is 16 ℃ in earlier stage, and relative humidity is 85%, and the time is 5 days, and later stage maturing temperature is 2 ℃, and the envionmental humidity of later stage maturation is 90%, and later stage maturation time is 20 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 3
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.85;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 30 ℃;
(3) add MA14 leavening, by 200U/1000L, carry out acidifying fermentation, add monascus nutrient solution (the bacterium number that makes the monascus in raw milk is 5 * 10 simultaneously
7cfu/L); The pH of take drops to 6.2 as acidifying fermentation terminal;
(4) add red kojic rice powder 0.08%(w/v), fully stir;
(5) add calf abomasum renin, standing after stirring 5min, after curdled milk 25min, curd cutting is become to 2.2cm
3fritter, slowly stir 25min;
(6) discharge 50% whey, when pH value drops to 5.4, whey is drained, add 3.0% salt, enter mold forming, regularly upset, overturns once at 0.5h, 5h, 20h respectively, then standing 12h at 18 ℃;
(7) ziega is taken out from mould to standing 10min;
(8) (the bacterium number in Mucor wutungkiao spore liquid is 1 * 10 to the ziega surface uniform of every 270g sprinkling 5mL Mucor wutungkiao spore liquid
5cfu/mL), dry 1h at 20 ℃;
(9) cheese that overturns every day, is divided into that early stage is ripe and the later stage is ripe, and maturing temperature is 20 ℃ in earlier stage, early stage, ripe envionmental humidity was 90%, and the ripe time in early stage is 3 days, and later stage maturing temperature is 4 ℃, the envionmental humidity of later stage maturation is 95%, and the time of later stage maturation is 18 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 4
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.85;
(2) pasteurize, sterilization conditions is 70 ℃/20s, is cooled to 30 ℃;
(3) add MA14 leavening, by 200U/1000L, carry out acidifying fermentation, add monascus nutrient solution (the bacterium number that makes the monascus in raw milk is 5 * 10 simultaneously
7cfu/L); The pH of take drops to 6.2 as acidifying fermentation terminal;
(4) add red kojic rice powder 0.10%(w/v), fully stir;
(5) add the microbial rennet aqueous solution that mass concentration is 1wt%, standing after stirring 5min, after curdled milk 25min, curd cutting is become to 2.2cm
3fritter, slowly stir 25min;
(6) discharge 50% whey, when pH value drops to 5.4, whey is drained, add 3.0% salt, enter mold forming, compacting, regularly upset, overturns once at 0.5h, 6h, 20h respectively, then standing 12h at 18 ℃;
(7) ziega is taken out from mould to standing 10min;
(8) (the bacterium number in fermented bean curd Mucor spore liquid is 1 * 10 to the ziega surface uniform of every 230g sprinkling 5mL fermented bean curd Mucor spore liquid
5cfu/mL), dry 1h at 20 ℃;
(9) cheese that overturns every day, is divided into that early stage is ripe and the later stage is ripe, and maturing temperature is 20 ℃ in earlier stage, relative humidity is 90%, and the ripe time in early stage is 3 days, and later stage maturing temperature is 4 ℃, the envionmental humidity of later stage maturation is 90%, and the time of later stage maturation is 18 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Table 1 is the comprehensive mould cheese subjective appreciation standard of formulating of standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004.
Table 2 is the sense organ evaluating meters that use the mould cheese that in embodiment 1～4, preparation method makes.
Table 1 sensory evaluation standard scale
Table 2 monascus ruber cheese sense organ evaluating meter
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Flavour and smell | 51.2±0.7a | 51.5±0.5a | 52.2±0.8a | 52.0±0.6a |
| Structural state | 21.1±0.7a | 22.3±0.6a | 21.5±0.5a | 21.4±0.8a |
| Shell | 8.1±0.4a | 8.2±0.3a | 7.6±0.6a | 7.5±0.5a |
| Color and luster | 8.3±0.3a | 8.2±0.5a | 8.4±0.6a | 8.5±0.4a |
| Total points | 89.5±0.7a | 90.2±0.6a | 89.7±0.9a | 89.8±0.8a |
* subjective appreciation is that 25 people judge the mean+SD drawing after group marks by the standards of grading in table 1, and 100 are divided into full marks.Same a line, identical letter represents that difference is not remarkable.
From the data of table 2, can find out, organoleptic indicator in 4 embodiment is without significant difference, the cheese that utilizes monascus ruber, Mucor and red kojic rice powder to make, not only can give cheese milk fragrance and fermenting aroma, the pungent grade that can also reduce traditional mold-ripened cheese stimulates local flavor, and cheese surface is white in color simultaneously, and inside presents uniform redness or purple, quality is fine and smooth soft, is particularly suitable for the local flavor custom of Chinese Consumer's.
Table 3 and table 4 are respectively the component lists of the mould cheese that makes in traditional soft cheese and embodiments of the invention 1, from the contrast of table 3 and table 4, can find out the mould cheese that the embodiment of the present invention 1 makes and contain the bioactive ingredients such as the not available monascorubin of traditional soft cheese, monascus and MonacolinK (Monacolin K), and the content of GABA will be higher than traditional soft cheese.
The method of testing of each composition of the cheese in table 3 and table 4 is as follows:
The mensuration of moisture, fat and NaCl adopts State Standard of the People's Republic of China GB5421 hard cheese detection method.Protein measuring adopts State Standard of the People's Republic of China GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring.High performance liquid chromatography in mensuration employing State Standard of the People's Republic of China's GB5413.5-2010 infant food of lactose and dairy products in the mensuration of lactose, sucrose.Ca
2+mensuration adopt the mensuration of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese in People's Republic of China's food security national standard infant food and dairy products.The mensuration of GABA adopts (the < < high-efficient liquid phase chromatogram technique analysis mould cheese Determination of Free Amino Acids > > < journal >2003 of Shanghai Aquatic Products Univ. 9CN), 12 (3): high performance liquid chromatography 282-284) such as Zheng Xiaoping.The mensuration of monascorubin adopts State Standard of the People's Republic of China GB/T5009.150-2003 to measure.The mensuration of Monacolin K adopts (acid type and the lactone type Monacolin K > > < journal >2003 of Wuxi Light Industry Univ. in < < HPLC method mensuration red colouring agent for food, also used as a Chinese medicine, 22 (3): 46-52) such as Zhu Hua.(>2006 brewages, (5) to the biomass employing Shao Wei of monascus ruber etc. in < < monascus protease production research > > < China: method 34-37) is measured.
The traditional soft cheese component list of table 3 (every 100g cheese)
Table 4 monascus ruber cheese component list (every 100g cheese)
| Protein (g) | 20～25 | Lactose (g) | 0.04～0.11 |
| Fat (g) | 26～30 | Monascorubin (U) | 1～20 |
| Moisture (g) | 43～54 | Monacolin?K（mg） | 0.25～1.65 |
| NaCl（g） | 1～2.5 | Monascus (g) | 0.05～0.2 |
| Ca 2＋（mg） | 140～180 | GABA (mg) | 6.5～15 |
| Citrinin | <1mg/kg | / | / |
Claims (10)
1. a mould cheese, is characterized in that, it is made by following preparation method:
(1) by the raw milk after sterilization, under the condition of 28～32 ℃, inoculating lactic acid bacterium leavening agent and monascus (Monascus) spore liquid, acidifying fermentation to pH value is 6.2～6.4;
(2) add red kojic rice powder;
(3) add renin, curdled milk 25～30min after stirring 5～10min, obtains curdled milk;
(4) described curdled milk is carried out to cutting process, stir 15～30min, obtain ziega;
(5) by described ziega discharging whey to pH value, be 5.4～5.8, add salt, enter mold forming, regularly upset;
(6) inoculation Mucor (Mucor) spore liquid, maturation.
2. mould cheese as claimed in claim 1, is characterized in that, in step (1), described raw milk is rich milk and/or skimmed milk; Described sterilization is pasteurize; The temperature of described pasteurize is 68～72 ℃; The time of described pasteurize is 15～30s; Lactic acid bacteria in described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); The consumption of described lactic acid bacteria fermenting agent is in every 100L raw milk, to add the lactic acid bacteria fermenting agent of 10～20U; The spore liquid that described monascus spore liquid is a kind of monascus, or the mixture of the spore liquid of multiple monascus;
And/or described monascus is that preserving number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
3. mould cheese as claimed in claim 1, it is characterized in that, in step (1), the preparation method of described monascus spore liquid, it comprises the following step: described monascus is inoculated in monascus fluid nutrient medium, and the bacterium number that is activated to monascus in culture medium is 10
5cfu/mL～10
6cfu/mL; Described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L; The addition of described monascus spore liquid is that to make the bacterium number of the monascus in raw milk be 10
7cfu/L～10
8cfu/L.
4. mould cheese as claimed in claim 3, is characterized in that, the preparation method of described monascus spore liquid, and it comprises the following step:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 2～4 days, obtains seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L;
2. described seed liquor is carried out in monascus fluid nutrient 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 10～12 days, obtains; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.
5. mould cheese as claimed in claim 1, is characterized in that, in step (2), the preparation method of described red kojic rice powder, it comprises the following step: red kojic rice powder after solid state fermentation, through drying pulverization process, and is sieved and obtained by 100～400 orders on rice medium; The look valency of described red kojic rice powder is 1500～4000U/g; The addition of described red kojic rice powder is 0.01%～0.15%;
And/or in step (3), described renin is calf abomasum renin and/or microbial rennet; Described renin, when adding, is configured to by described renin the renin aqueous solution that mass concentration is 1～2wt%, adds after being incubated 20min at 28～30 ℃;
And/or in step (4), described ziega is 1.8～2.2cm
3cuboid.
6. mould cheese as claimed in claim 1, is characterized in that, in step (5), during the terminal of described discharging whey, the pH value of described ziega is 5.4～5.8; Described salt addition is 2%～3%, and described percentage refers to that the quality of salt accounts for the percentage of ziega gross mass; The described temperature that enters mold forming is 18～22 ℃; Described regular upset is carried out when 0.5～1h, 5～6h and 19～22h respectively after entering mould; After described regular upset finishes, by ziega at 18～22 ℃ standing 10～12 hours;
And/or, in step (5), in described entering after mold forming, before described regular upset, also comprise the operation that ziega is suppressed;
And/or, in step (5), after described regular upset finishes, before described maturation, also comprise the operation of ziega being carried out to the demoulding; After the described demoulding, by the standing 10～30min of described ziega.
7. mould cheese as claimed in claim 1, it is characterized in that, in step (6), described Mucor is one or more in graceful actinomucor (Actinomucor elegans), Mucor racemosus (Mucor racemosus), fermented bean curd Mucor (Mucor sufu) and Mucor wutungkiao (Mucor wutungkiao);
The preparation method of described Mucor spore liquid, it comprises the following step: described Mucor is inoculated in Mucor fluid nutrient medium, and the bacterium number that is activated to Mucor in culture medium is 10
4～10
5cfu/mL; Described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L; The inoculation form of described Mucor spore liquid is for soaking, smearing or spray; The environment temperature of the inoculation of described Mucor spore liquid is 16～20 ℃;
When adopting immersion way inoculation, it carries out by the following method: the ziega of 920～1080g is mixed with the Mucor spore liquid of 1L, and dry after soaking; Bacterium number in described Mucor spore liquid is 10
4～10
5cfu/mL; The time of described immersion is 1h～1.5h;
When employing is smeared or when the mode of spraying inoculates, in the ziega of every 230～270g, the consumption of Mucor spore liquid is 2～10mL;
Described maturation comprises that early stage is ripe and the later stage is ripe; Described early stage, the temperature of maturation was 16～24 ℃, and early stage, ripe envionmental humidity was 85～95%, and the ripe time in early stage is 1～5 day; The temperature of described later stage maturation is 2～8 ℃, and the envionmental humidity of later stage maturation is 85～95%, and the time of later stage maturation is 15～20 days.
8. mould cheese as claimed in claim 7, is characterized in that, in step (6), and the preparation method of described Mucor spore liquid, it comprises the following step:
1. from Mucor inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains seed liquor; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L;
2. after described seed liquor being shaken up, carry out fermented and cultured in Mucor fluid nutrient medium, the access amount of described seed liquor is 5～10vol%, and at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
9. the mould cheese as described in claim 1～8 any one, is characterized in that, the protein that contains 200g～250g in every kilogram of mould cheese, the fat of 260g～300g, the Ca of the sodium chloride of 10g～25g, 1400mg～1800mg
2+, the lactose of 0.4g～1.1g, the monascus of the monascorubin of 10U～200U, 0.5g～2g, the GABA of the MonacolinK of 2.5mg～16.5mg and 65mg～150mg.
10. mould cheese as claimed in claim 9, is characterized in that, in every kilogram of mould cheese, the content of citrinin is lower than 1mg.
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