CN103651915B - Mildewed cheese - Google Patents
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- CN103651915B CN103651915B CN201310740166.2A CN201310740166A CN103651915B CN 103651915 B CN103651915 B CN 103651915B CN 201310740166 A CN201310740166 A CN 201310740166A CN 103651915 B CN103651915 B CN 103651915B
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Abstract
The invention discloses mildewed cheese. The mildewed cheese is prepared by the following methods of: (1) inoculating a lactobacillus fermentation agent and monascus spore liquid into sterilized raw milk under the condition with the temperature being 28-32 DEG C, acidifying and fermenting till the pH value is 6.2-6.4; (2) adding chymosin, stirring for 5-10 minutes, and then carrying out milk curdling for 25-30 minutes to obtain curdled milk; (3) carrying out cutting treatment on the curdled milk, and stirring for 15-30 minutes to obtain curdled milk blocks; (4) discharging whey of the curdled milk blocks till the Ph value is 5.4-5.8, adding salt, entering a mold for forming and overturning periodically; (5) inoculating mucor spore liquid, and maturing to obtain the mildewed cheese. The mildewed cheese disclosed by the invention has soft texture, contains ingredients such as monacolin K and Gamma-aminobutyric acid, and has the functions of adjusting the blood fat, reducing the blood pressure, inhibiting cholesterol, adjusting the immunologic function of a human body and the like.
Description
Technical field
The present invention relates to a kind of mold cheese.
Background technology
Cheese (also known as cheese) is with lactogenesis, skimmed milk, buttermilk, cream, rare cream, milk protein powder or its mixture for raw material, fresh or ripe dairy products obtained after curdled milk.Cheese has a long history, and is a branch important in dairy products, and because of most of essential ingredient that it concentrates Ruzhong, be otherwise known as " kings of milk products ", is the product that in milk industry, added value is the highest.Be rich in multiple good protein, multivitamin and the nutritional labeling such as calcium, phosphorus in cheese, be of high nutritive value.And cheese is discharged a large amount of wheys thus made lactose content lower in manufacturing process, applicable crowd is comparatively wide, is particularly suitable for lactose intolerance and patients with diabetes mellitus.Meanwhile, the compositions such as the rich in protein contained in cheese and polypeptide, are hydrolyzed into by various protease and polypeptidase etc. the several amino acids be easily absorbed by the body.About there is the fresh milk of 40% in the annual whole world for the production of cheese, famous cheese producing region mainly contains France, Holland, Italy and Greece etc., the consumption figure of year per capita of these regional cheese has exceeded 15kg, and the consumption figure of year per capita of China's cheese is only 30g, there is a big difference compared with the consumption figure of dairy industry developed country.
Because cheese is still in the market introduction stage in China, the main dependence on import of cheese, and the local flavor of imported cheese is difficult to be accepted extensively by Chinese Consumer's, constrains the market development of Chinese cheese.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, the processing technology of foreign cheese and means, by autonomous innovation and process modification and optimization, developing applicable Chinese Consumer's taste and cheese product with Chinese characteristics, is one of problem demanding prompt solution in the development of Chinese cheese.
The microbial resources of China enriches, and many traditional foods are all microorganism fermented foods, and these microorganism fermented foods are deeply liked by Chinese in local flavor and mouthfeel.Some characteristic bacterial classifications are long at the applicating history of China, and widely use in various food.Such as monascus, it has the history of more than one thousand years 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, 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 widely use in China's traditional food fermented bean curd, it can discharge abundant protease and other useful enzyme system, makes the soybean protein hydrolysis in fermented bean curd form the materials such as micromolecular polypeptide and amino acid, thus gives fermented bean curd specific local flavor.
Summary of the invention
Technical problem to be solved by this invention is that the local flavor that stimulates such as pungent in order to overcome existing cheese is difficult to the technical problem accepted extensively by Chinese Consumer's, and provides a kind of mold cheese.Mold cheese of the present invention has soft quality and good mouthfeel, simultaneously, this cheese contains the compositions such as MonacolinK (Monacolin K) and GABA, there is adjusting blood lipid, reduce blood pressure, suppress the health care such as cholesterol and mediator's body immunity function, be convenient to suitability for industrialized production and popularization.
The present invention is using the monascus of distinct Chinese characteristics (Monascus) and Mucor (Mucor) as secondary fermentation agent, monascus adopts direct putting type inoculation, Mucor adopts the inoculation of immersion type, spray-type or painting type, not only make full use of the enzyme system such as various amylase, protease in monascus and Mucor, and two kinds of mould harmonic growths can be made, play respective bacterial classification advantage, develop functional cheese with Chinese characteristics, make the local flavor of cheese be easy to be esthetically acceptable to the consumers.
The invention provides a kind of mold cheese, it is obtained by following preparation method:
(1) by the raw milk after sterilization, under the condition of 28 ~ 32 DEG C, inoculating lactic acid bacterium leavening agent and monascus (Monascus) spore liquid, acidifying fermentation to pH value is 6.2 ~ 6.4;
(2) add renin, curdled milk 25 ~ 30min after stirring 5 ~ 10min, obtains curdled milk;
(3) described curdled milk is carried out cutting process, stir 15 ~ 30min; Obtain ziega;
(4) be 5.4 ~ 5.8 by described ziega discharging whey to pH value, add salt, enter mold forming, regularly overturn;
(5) Mucor (Mucor) spore liquid is inoculated, ripe.
In step (1), described raw milk is the raw milk through being up to the standards that this area routine uses, and is preferably rich milk and/or skimmed milk.It is used that the kind of described raw milk can be this area routine, generally selects one or more in the newborn and bactrian camel milk of cow's milk, sheep breast, horse.Described raw milk is before use through standardization.Preferably, after described standardization, the mass ratio of described raw material protein of milk and fat is 0.8 ~ 0.9.Described rich milk is preferably not 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 method and the condition of the ungrease treatment of this area routine.
In step (1), the method for described sterilization and condition can be method and the condition of this area routine, are preferably pasteurize.The temperature of described pasteurize is preferably 68 ~ 72 DEG C; The time of described pasteurize is preferably 15 ~ 30s.
In step (1), described lactic acid bacteria fermenting agent can be the lactic acid bacteria fermenting agent that the use of soft cheese routine is prepared in this area.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 (Lactococcuslactis subsp.cremoris).In the present invention, described lactic acid bacteria fermenting agent is preferably the Flora Danica leavening of Hansen Corp. of section and/or the MA14 leavening of Danisco A/S BJ Rep Office.The consumption of described lactic acid bacteria fermenting agent can be the consumption of this area routine, is preferably the lactic acid bacteria fermenting agent adding 10 ~ 20U in every 100L raw milk.
In step (1), the nutrient solution that described Monascus spore liquid obtains after can be and monascus being expanded cultivation by this area conventional method, can be a kind of spore liquid of monascus, also can be the mixture of the spore liquid of multiple monascus.Described monascus can be conventional monascus 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 is for be preserved in China General Microbiological 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 (Monascussp.) of CGMCC No.7603.
The preparation method of described Monascus spore liquid, preferably comprises the following step: be inoculated in monascus fluid nutrient medium by described monascus, and the bacterium number being activated to monascus in culture medium is 10
5~ 10
6cfu/mL.Described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L.The addition of described Monascus spore liquid can be the consumption of this area routine, preferably, makes 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, spore suspension is obtained after breaing up, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension refers to that the volume of spore suspension accounts for the percentage of the volume of monascus fluid nutrient medium for the percentage described in 10 ~ 20vol%(), cultivate 2 ~ 4 days with the speed shaking table of 150 ~ 200rpm at 25 ~ 32 DEG C, obtain seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L;
2. described seed liquor is carried out fermented and cultured in monascus fluid nutrient medium, the access amount of described seed liquor refers to that the volume of seed liquor accounts for the percentage of the volume of monascus fluid nutrient medium for the percentage described in 5 ~ 10vol%(), cultivate 10 ~ 12 days with the speed shaking table of 150 ~ 200rpm at 25 ~ 32 DEG C, to obtain final product; Wherein, described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L.
In the present invention, by this area general knowledge, if described Monascus spore liquid does not use at once after obtained, then need be stored refrigerated at 4 DEG C.
In step (2), 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..The addition manner of 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 DEG C.The addition of described renin can be the addition of this area routine.
In step (3), 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 easy in full maturity, inner homogeneous.
In step (4), 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 preferably discharges the whey of 30 ~ 50%, 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 (4), the described mold forming that enters refers to that the cheese mould described ziega being loaded conventional use is to form solid shape.Described enter the method for mold forming and condition be method and the condition of this area routine.Described mould can be made up of materials such as polyurethane, stainless steel or iron, and be generally cylindrical, diameter is 100 ~ 110mm, is highly 40 ~ 80mm.The described temperature entering mold forming can be the temperature that this area cheese enters mold forming routine, is preferably 18 ~ 22 DEG C.
In step (4), 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 terminates, preferably, ziega is left standstill 10 ~ 12h at 18 ~ 22 DEG C.
In step (4), after described regular upset terminates, 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, described ziega is left standstill 10 ~ 30min.
In step (5), described Mucor spore liquid can be for the production of fermented bean curd Mucor by this area conventional method expand cultivate after the nutrient solution that obtains.Described Mucor can be conventional in food processing process for the Mucor of production of preserved beancurd, be preferably one or more in Karl Jaspers (Actinomucor elegans), Mucor racemosus (Mucor racemosus), fermented bean curd Mucor (Mucor sufu) and Mucor wutungkiao (Mucorwutungkiao), 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 steps: described Mucor to be inoculated in Mucor fluid nutrient medium, and the content being 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 steps:
1. from Mucor inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension refers to that the volume of spore suspension accounts for the percentage of the volume of Mucor fluid nutrient medium for the percentage described in 10 ~ 20vol%(), at 25 ~ 32 DEG C, 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, fermented and cultured is carried out in Mucor fluid nutrient medium, the access amount of described seed liquor refers to that the volume of seed liquor accounts for the percentage of the volume of Mucor fluid nutrient medium for the percentage described in 5 ~ 10vol%(), at 25 ~ 32 DEG C, constant incubator is cultivated 2 ~ 4 days, to obtain final product; 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 described Mucor spore liquid does not use at once after obtained, then need be stored refrigerated at 4 DEG C.
In step (5), the inoculation form of described Mucor spore liquid can be carried out according to the method for this area routine and condition, is generally immersion, smears or the mode of spraying is inoculated.The environment temperature of described inoculation can be the conventional temperature of this area Mucor inoculation, is preferably 16 ~ 20 DEG C.When adopting immersion way inoculation, preferably, it carries out by the following method: mixed with the Mucor spore liquid of 1L by the ziega of 920 ~ 1080g, 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 inoculation conventional time, is preferably 1h ~ 1.5h.When adopting the mode of smearing or spraying to inoculate, described Mucor spore liquid consumption can be the consumption of this area routine, and preferably, in the ziega of every 230 ~ 270g, the consumption of Mucor spore liquid is 2 ~ 10mL.
In step (5), 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 preferably comprises ripe and later stage maturation in earlier stage.The temperature in described early stage is preferably 20 ~ 26 DEG C, and early stage, the envionmental humidity of maturation was preferably 85 ~ 95%, and the time of maturation in early stage is preferably 1 ~ 5 day; The temperature of described later stage maturation is preferably 2 ~ 8 DEG C, and the envionmental humidity of later stage maturation is preferably 85 ~ 95%, and the time of later stage maturation is preferably 15 ~ 20 days.Described maturation can be selected to carry out in the ripe case of this area routine, preferably carries out in aseptic ripe case.Described later stage maturation is preferably carried out after In Aluminium Foil Packing in ripe case.
Described enter mold forming after, before described regular upset, also can comprise the operation that ziega is suppressed.
According to the method preparing monascus ruber surface-ripe cheese of the present invention, its main technological process comprises: examination, standardization, sterilization, lactic acid bacteria fermenting agent inoculation, monascus inoculation, rennet curdling, discharging whey, the interpolation salt of raw milk, enter mold forming, the demoulding, the inoculation of Mucor spore liquid, ripe, packaging.
In the present invention, described mold cheese, protein, the fat of 260g ~ 300g, the sodium chloride of 10g ~ 25g, the Ca of 1400mg ~ 1800mg containing 200g ~ 250g in every kilogram of mold cheese
2+, the lactose of 0.9g ~ 1.2g, the monascorubin of 10U ~ 100U, the monascus of 0.4g ~ 1g, the MonacolinK (Monacolin K) of 2.5mg ~ 13.5mg and 64mg ~ 140mg GABA.
In described mold cheese, preferably, in every kilogram of mold cheese, citrinin content is at below 1mg, lower than GB/T5009.222-2008 set upper limit.
Described mold cheese, preferably, this mold cheese surface has uniform white hypha, and this mycelia is the mycelia of Mucor, and the inside of cheese is in uniform red or purple.
Without prejudice to the field on the basis of common sense, 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:
The present invention adopts the monascus of Chinese tradition and Mucor to produce mold cheese as secondary fermentation agent, not only give the quality of cheese softness and good mouthfeel, and there is the flavours such as milk fragrance and fermenting aroma, the pungent grade reducing traditional mold-ripened cheese stimulates local flavor, is applicable to Chinese Consumer's and likes the food custom of external consumer of Chinese style local flavor.Meanwhile, this cheese contains the neurological progression compositions such as Monacolin K and GABA, has adjusting blood lipid, reduces blood pressure, suppresses the health care such as cholesterol and mediator's body immunity function.
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 on May 8th, 2013: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.Bacterial strain deposit number: CGMCC No.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.
Raw material in following embodiment, as illustrated, is purchase gained.
The red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of monascus to be preserving number be CGMCC No.7603.
Mucor is separated and obtains from the bean curd of fermented that Mt. Huang in Anhui is purchased.
The Flora Danica leavening of lactic acid bacteria fermenting agent purchased from 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 obtains according to following preparation method:
1. from monascus inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, cultivate 2 ~ 4 days with the speed shaking table of 150 ~ 200rpm at 25 ~ 32 DEG C, obtain seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L;
2. described seed liquor is carried out fermented and cultured in monascus fluid nutrient medium, the access amount of described seed liquor is 5 ~ 10vol%, cultivates 10 ~ 12 days, to obtain final product at 25 ~ 32 DEG C with the speed shaking table of 150 ~ 200rpm; Wherein, described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L.
Mucor spore liquid in following embodiment obtains according to following preparation method:
1. from Mucor inclined-plane picking spore to sterilized water, obtain spore suspension after breaing up, by described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, at 25 ~ 32 DEG C, 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 5 ~ 10vol%, and at 25 ~ 32 DEG C, constant incubator is cultivated 2 ~ 4 days, to obtain final product; 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 DEG C after.
Embodiment 1
(1) lactogenesis be up to the standards is carried out standardization, the mass ratio making protein and fat is 0.8;
(2) pasteurize, sterilization conditions is 72 DEG C/15s, is cooled to 32 DEG C;
(3) add Flora Danica leavening, carry out acidifying fermentation by 10U/100L, add Monascus spore liquid simultaneously and (make the bacterium number of the monascus in raw milk be 10
7cfu/L), 6.4 are dropped to for acidifying fermentation terminal with pH;
(4) add calf abomasum renin, leave standstill after stirring 10min, after curdled milk 30min, curd cutting is become 2cm
3fritter, slowly stir 15min;
(5) discharge 30% whey, when pH value drops to 5.4, discharging whey terminates, and adds the salt of 2%, enters mold forming, respectively in 1h, 5h, 19h upset once, then at 18 DEG C, leaves standstill 12h;
(6) ziega is taken out from mould, leave standstill 10min;
(7) (wherein, the bacterium number of Karl Jaspers is 1 × 10 the ziega of 1000g to be put into the Karl Jaspers spore liquid of 1L
4cfu/mL) at 16 DEG C, 1h is soaked in, dry 1h at 20 DEG C;
(8) overturn cheese every day, be divided into ripe and later stage maturation in earlier stage, early stage, the temperature of maturation was 20 DEG C, and envionmental humidity is 95%, and the time is 5 days; The temperature of later stage maturation is 8 DEG C, and relative humidity is 85%, and the time is 20 days.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, can obtain the mold cheese of the present embodiment, this cheese surface covers one deck white hypha, inner in certain redness or purple, is rich in fermenting aroma and milk fragrance, pure in mouth feel.
Embodiment 2
(1) lactogenesis be up to the standards is carried out standardization, the mass ratio making protein and fat is 0.9;
(2) pasteurize, sterilization conditions is 68 DEG C/30s, is cooled to 28 DEG C;
(3) add MA14 leavening, carry out acidifying fermentation by 140U/1000L, add monascus nutrient solution simultaneously and (make the bacterium number of the monascus in raw milk be 10
8cfu/L); 6.3 are dropped to for acidifying fermentation terminal with pH;
(4) add microbial rennet, leave standstill after stirring 5min, after curdled milk 25min, curd cutting is become 1.8cm
3fritter, slowly stir 30min;
(5) discharge 40% whey, when pH value drops to 5.6, discharging whey terminates, and adds the salt of 2.5%, enters mold forming, respectively in 0.5h, 6h, 22h upset once, then at 18 DEG C, leaves standstill 12h;
(6) ziega is taken out from mould, leave standstill 10min;
(7) the ziega surface uniform of every 250g is smeared 2mL Mucor racemosus spore liquid (the bacterium number wherein, in Mucor racemosus spore liquid is 5 × 10
4cfu/mL), dry 1h at 18 DEG C;
(9) overturn cheese every day, be divided into ripe and later stage maturation in earlier stage, early stage, the temperature of maturation was 26 DEG C, and envionmental humidity is 85%, and the in earlier stage ripe time is 2 days; The temperature of later stage maturation is 2 DEG C, and relative humidity is 90%, and the time is 20 days.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, can obtain the mold cheese of the present embodiment, this cheese surface covers one deck white hypha, inner in certain redness or purple, is rich in fermenting aroma and milk fragrance, pure in mouth feel.
Embodiment 3
(1) lactogenesis be up to the standards is carried out standardization, the mass ratio making protein and fat is 0.85;
(2) pasteurize, sterilization conditions is 72 DEG C/15s, is cooled to 30 DEG C
(3) add MA14 leavening, carry out acidifying fermentation by 200U/1000L, add monascus nutrient solution simultaneously and (make the bacterium number of the monascus in raw milk be 5 × 10
7cfu/L); 6.2 are dropped to for acidifying fermentation terminal with pH;
(4) add renin, leave standstill after stirring 5min, after curdled milk 25min, curd cutting is become 2.2cm
3fritter, slowly stir 25min;
(5) discharge 50% whey, when pH value drops to 5.4, discharging whey terminates, and adds the salt of 3.0%, enters mold forming, respectively in 0.5h, 5h, 20h upset once, then at 18 DEG C, leaves standstill 12h;
(6) ziega is taken out from mould, leave standstill 10min;
(7) the ziega surface uniform of every 270g sprays 5mL Mucor wutungkiao spore liquid (the bacterium number in Mucor wutungkiao spore liquid is 1 × 10
5cfu/mL), dry 1h at 20 DEG C;
(8) overturn cheese every day, be divided into ripe and later stage maturation in earlier stage, early stage, the temperature of maturation was 22 DEG C, and envionmental humidity is 90%, and the in earlier stage ripe time is 3 days; The temperature of later stage maturation is 6 DEG C, and relative humidity is 95%, and the time is 15 days.After maturation is expired, adopt In Aluminium Foil Packing.
Embodiment 4
(1) lactogenesis be up to the standards is carried out standardization, the mass ratio making protein and fat is 0.85;
(2) pasteurize, sterilization conditions is 70 DEG C/20s, is cooled to 30 DEG C;
(3) add MA14 leavening, carry out acidifying fermentation by 200U/1000L, add monascus nutrient solution simultaneously and (make the bacterium number of the monascus in raw milk be 5 × 10
7cfu/L); 6.2 are dropped to for acidifying fermentation terminal with pH;
(4) add the renin aqueous solution that mass concentration is 1wt%, leave standstill after stirring 5min, after curdled milk 25min, curd cutting is become 2.2cm
3fritter, slowly stir 25min;
(5) discharge 50% whey, when pH value drops to 5.4, whey is drained, add 3.0% salt, enter mold forming, compacting, regularly overturns, and namely respectively in 0.5h, 5h, 20h upset once, then at 18 DEG C, leaves standstill 12h;
(6) ziega is taken out from mould, leave standstill 10min;
(7) the ziega surface uniform of every 230g sprays 5mL fermented bean curd Mucor spore liquid (the bacterium number in fermented bean curd Mucor spore liquid is 1 × 10
5cfu/mL), dry 1h at 20 DEG C;
(8) overturn cheese every day, be divided into ripe and later stage maturation in earlier stage, early stage, maturing temperature was 20 DEG C, relative humidity is 90%, and the time of maturation in early stage is 3 days, and later stage maturing temperature is 4 DEG C, the envionmental humidity of later stage maturation is 90%, and the time of later stage maturation is 18 days.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, can obtain the mold cheese of the present embodiment, this cheese surface covers one deck white hypha, inner in certain redness or purple, is rich in fermenting aroma and milk fragrance, pure in mouth feel.
Table 1 is the mold cheese subjective appreciation standard that standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004 comprehensively formulate.
Table 2 is the sense organ evaluating meters using the mold cheese that preparation method obtains in embodiment 1 ~ 4.
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±0.8a |
| Structural state | 21.1±0.7a | 20.3±0.6a | 20.5±0.7a | 20.2±0.5a |
| Shell | 8.4±0.4a | 8.1±0.3a | 7.4±0.6a | 7.8±0.8a |
| Color and luster | 8.3±0.3a | 8.2±0.5a | 8.4±0.6a | 8.5±0.4a |
| Total score | 89.0±0.7a | 88.1±0.6a | 88.5±0.9a | 88.9±0.6a |
* subjective appreciation is that 25 people judge group by the mean+SD drawn after the standards of grading scoring in table 1, and 100 are divided into full marks.Same a line, it is not remarkable that identical letter represents difference.
As can be seen from the data of table 2, organoleptic indicator in 4 embodiments is without significant difference, monascus ruber and Mucor is utilized to produce cheese, not only can give cheese milk fragrance and beancurd preserved flavour, the pungent grade can also reducing traditional mold-ripened cheese stimulates local flavor, and cheese surface is in white simultaneously, and inside presents uniform red 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 the component list of the mold cheese that traditional soft cheese and embodiments of the invention 1 obtain respectively, can find out containing bioactive ingredients such as monascorubin, Monascus and the MonacolinKs (Monacolin K) not available for traditional soft cheese the mold cheese that the embodiment of the present invention 1 is obtained from table 3 and table 4 contrast, and the content of GABA is 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 National Standard of the People's Republic of China GB5421 hard cheese detection method.Protein measuring adopts National Standard of the People's Republic of China GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring.The mensuration of lactose adopts the high performance liquid chromatography in the mensuration of lactose, sucrose in National Standard of the People's Republic of China's GB5413.5-2010 infant food and dairy products.Ca
2+mensuration adopt the mensuration of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese in People's Republic of China's national food safety standard infant food and dairy products.The mensuration of GABA adopts the high performance liquid chromatography of (" high-efficient liquid phase chromatogram technique analysis mold cheese Determination of Free Amino Acids " < Shanghai Aquatic Products Univ. 9CN) journal >2003,12 (3): 282-284) such as Zheng Xiaopings.The mensuration of monascorubin adopts National Standard of the People's Republic of China GB/T5009.150-2003 to measure.The mensuration of Monacolin K adopts (" HPLC method measures acid type and lactone type Monacolin K in red colouring agent for food, also used as a Chinese medicine " < Wuxi Light Industry Univ. journal >2003,22 (3): 46-52) such as Zhu Hua.The biomass of monascus ruber adopts the method for (>2006 brewage in " research of monascus protease production " < China, (5): 34-37) such as Shao Wei to measure.
The traditional soft cheese ingredients table of table 3 (every 100g cheese)
Table 4 monascus ruber cheese ingredients table (every 100g cheese)
| Protein (g) | 20～25 | Lactose (g) | 0.09～0.12 |
| Fat (g) | 26～30 | Monascorubin (U) | 1～10 |
| Moisture (g) | 43～54 | Monacolin K（mg） | 0.25～1.35 |
| NaCl（g） | 1～2.5 | Monascus (g) | 0.04～0.1 |
| Ca 2＋（mg） | 140～180 | GABA (mg) | 6.5～14 |
| Citrinin | <1mg/kg | / | / |
Claims (10)
1. a mold cheese, is characterized in that, it is obtained by following preparation method:
(1) by the raw milk after sterilization, under the condition of 28 ~ 32 DEG C, inoculating lactic acid bacterium leavening agent and monascus (Monascus) spore liquid, acidifying fermentation to pH value is 6.2 ~ 6.4;
(2) add renin, curdled milk 25 ~ 30min after stirring 5 ~ 10min, obtains curdled milk;
(3) described curdled milk is carried out cutting process, stir 15 ~ 30min, obtain ziega;
(4) be 5.4 ~ 5.8 by described ziega discharging whey to pH value, add salt, enter mold forming, regularly overturn;
(5) Mucor (Mucor) spore liquid is inoculated, ripe;
Wherein, in step (1), the addition of described Monascus spore liquid is the bacterium number of the monascus made in raw milk is 10
7cfu/L ~ 10
8cfu/L;
In step (5), when adopting immersion way to inoculate described Mucor, it carries out by the following method: mixed with the Mucor spore liquid of 1L by the ziega of 920 ~ 1080g, 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 adopting the mode of smearing or spraying to inoculate described Mucor, in the ziega of every 230 ~ 270g, the consumption of Mucor spore liquid is 2 ~ 10mL;
Described maturation comprises ripe and later stage maturation in earlier stage; Described early stage, the temperature of maturation was 20 ~ 26 DEG C, and early stage, ripe envionmental humidity was 85 ~ 95%, and ripe time in early stage is 1 ~ 5 day; The temperature of described later stage maturation is 2 ~ 8 DEG C, and the envionmental humidity of later stage maturation is 85 ~ 95%, and the time of later stage maturation is 15 ~ 20 days.
2. mold cheese as claimed in claim 1, it 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 DEG C; 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 the lactic acid bacteria fermenting agent adding 10 ~ 20U in every 100L raw milk; Described Monascus spore liquid is a kind of spore liquid of monascus, or the mixture of the spore liquid of multiple monascus;
And/or, the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of described monascus to be preserving number be CGMCC No.7603.
3. mold 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: be inoculated in monascus fluid nutrient medium by described monascus, and the bacterium number being activated to monascus in culture medium is 10
5~ 10
6cfu/mL; Described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L.
4. mold cheese as claimed in claim 3, it is characterized in that, the preparation method of described Monascus spore liquid, it comprises the following step:
1. from monascus inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, cultivate 2 ~ 4 days with the speed shaking table of 150 ~ 200rpm at 25 ~ 32 DEG C, obtain seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L;
2. described seed liquor is carried out fermented and cultured in monascus fluid nutrient medium, the access amount of described seed liquor is 5 ~ 10vol%, cultivates 10 ~ 12 days, to obtain final product at 25 ~ 32 DEG C with the speed shaking table of 150 ~ 200rpm; Wherein, described monascus fluid nutrient medium comprises: the potato leaching powder of 4 ~ 20g/L and the glucose of 20 ~ 40g/L.
5. mold cheese as claimed in claim 1, it is characterized in that, in step (2), described renin is calf abomasum renin and/or microbial rennet; Described renin, when adding, is mixed with the renin aqueous solution that mass concentration is 1 ~ 2wt%, adds after being incubated 20min at 28 ~ 30 DEG C by described renin;
And/or in step (3), described ziega is 1.8 ~ 2.2cm
3cuboid.
6. mold cheese as claimed in claim 1, is characterized in that, in step (4), 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 entering mold forming is 18 ~ 22 DEG C; Described regular upset is carried out when 0.5 ~ 1h, 5 ~ 6h and 19 ~ 22h respectively after entering mould; After described regular upset terminates, ziega is left standstill 10 ~ 12h at 18 ~ 22 DEG C;
And/or, in step (4), described enter mold forming after, before described regular upset, also comprise the operation that ziega is suppressed;
And/or, in step (4), after described regular upset terminates, before described maturation, also carry out the operation of the demoulding; After the described demoulding, described ziega is left standstill 10 ~ 30min.
7. mold cheese as claimed in claim 1, it is characterized in that, in step (5), described Mucor is one or more in Karl Jaspers (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: be inoculated in Mucor fluid nutrient medium by described Mucor, and the bacterium number being 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 vaccination ways of described Mucor spore liquid is for soaking, smearing or spray; The environment temperature of described inoculation is 16 ~ 20 DEG C.
8. mold cheese as claimed in claim 7, it is characterized in that, the preparation method of described Mucor spore liquid, it comprises the following step:
1. from Mucor inclined-plane picking spore to sterilized water, obtain spore suspension after breaing up, by described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, at 25 ~ 32 DEG C, 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 5 ~ 10vol%, and at 25 ~ 32 DEG C, constant incubator is cultivated 2 ~ 4 days, to obtain final product; 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 mold cheese as described in any one of claim 1 ~ 8, is characterized in that, protein, the fat of 260g ~ 300g, the sodium chloride of 10g ~ 25g, the Ca of 1400mg ~ 1800mg containing 200g ~ 250g in every kilogram of mold cheese
2+, the lactose of 0.9g ~ 1.2g, the monascorubin of 10U ~ 100U, the monascus of 0.4g ~ 1g, the MonacolinK of 2.5mg ~ 13.5mg and 64mg ~ 140mg GABA.
10. mold cheese as claimed in claim 9, it is characterized in that, in every kilogram of mold cheese, the content of citrinin is lower than 1mg.
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| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN103300154A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Monascus soft cheese |
| CN103461515A (en) * | 2013-09-23 | 2013-12-25 | 光明乳业股份有限公司 | Ripened mould cheese and preparation method thereof |
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| CN101326939A (en) * | 2008-07-23 | 2008-12-24 | 天津科技大学 | Method for producing novel mold fermented soft cheese |
| CN103300154A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Monascus soft cheese |
| CN103461515A (en) * | 2013-09-23 | 2013-12-25 | 光明乳业股份有限公司 | Ripened mould cheese and preparation method thereof |
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