CN103704357B - Preparation method of Monascus cheese - Google Patents
Preparation method of Monascus cheese Download PDFInfo
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- CN103704357B CN103704357B CN201310732542.3A CN201310732542A CN103704357B CN 103704357 B CN103704357 B CN 103704357B CN 201310732542 A CN201310732542 A CN 201310732542A CN 103704357 B CN103704357 B CN 103704357B
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Abstract
The invention provides a preparation method of Monascus cheese, which comprises the following steps: (1) standardizing raw milk; (2) pasteurizing, cooling to 28-32 DEG C, adding a lactobacillus ferment and a Monascus culture solution, and fermenting until the pH value is 6.2-6.4; (3) adding red yeast rice powder; (4) adding rennin, stirring for 5-10 minutes, and standing for 25-30 minutes; (5) cutting the curd, and stirring for 15-30 minutes; (6) discharging 30-50% of milk serum, standing until the pH value reaches 5.4-5.8, discharging all the milk serum, adding table salt, and forming in a mold while overturning regularly; and (7) taking out the curd block and aging. By using the Monascus as the secondary fermenting agent and adding the red yeast rice powder as the nutrient medium of the Monascus, the invention develops a functional cheese with Chinese features; and the cheese has specific red or purple at the inside and outside, has the advantages of soft and delicate texture and favorable mouthfeel, and is suitable for eating habits of Chinese consumers.
Description
Technical field
The invention belongs to dairy products technical field, be related specifically to a kind of preparation method of monascus ruber cheese.
Background technology
Cheese is otherwise known as " milk gold ", and the major part concentrating Ruzhong is refined composition, and nutritive value is very high, is typical high nutritious and healthy food.A large amount of wheys discharged by cheese in manufacturing process makes lactose content lower, and applicable crowd is comparatively wide, 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 easy to absorption of human body.The annual whole world about has the fresh milk of 40% to be used to cheesemaking, there are France, Holland, Italy, Greece etc. in famous cheese producing region, the year consumption per head of these regional cheese has exceeded 15kg, and the year consumption per head of China's cheese is about 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 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.
Vast territory and abundant resources in China, with a long history, and microbial resources enriches, and many traditional foods are all microorganism fermented foods, and the food of many preparations that undergoes microbial fermentation deeply is 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 ruber, it has the history of more than one thousand years in the application of China, and our ancestors apply monascus ruber very early to produce fermented food (as red yeast rice, wine of rice fermented with red yeast, fermented bean curd etc.), and therefore, these monascus rubers are considered to edible safety bacterium.Modern medicine study proves, monascus ruber has and reduces cholesterol, the effect such as hypoglycemic and hypotensive, and monascus ruber can produce the multiple metabolite with physiologically active during the fermentation, such as: monascorubin, Monacolin class material, GABA and multiple enzyme etc.
Summary of the invention
Technical problem to be solved by this invention is the main dependence on import of cheese overcome in existing Chinese market, and the pungent technical problem being difficult to be accepted by Chinese Consumer's of the local flavor of imported cheese, and a kind of preparation method of monascus ruber cheese is provided.The monascus ruber cheese that method of the present invention is obtained, it is soft that applicable China consumer eats its local flavor, and milk fragrance is given prominence to, and pungent grade thing reduce traditional mold-ripened cheese stimulates local flavor, is easy to be accepted by Chinese Consumer's, and is easy to suitability for industrialized production.
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 monascus ruber cheese, comprise the following steps:
(1) lactogenesis is carried out standardization, make fat content be 3.1-3.5%, obtain standardization lactogenesis;
(2) standardization lactogenesis is carried out pasteurize, the lactogenesis temperature after sterilization is controlled at 28-32 DEG C, add lactic acid bacteria fermenting agent and monascus ruber nutrient solution, ferment to pH6.2-6.4;
(3) add red kojic rice powder, stir;
(4) add renin, stir after 5-10 minute and leave standstill 25-30 minute, obtain curdled milk;
(5) by curd cutting, then 15-30min is stirred;
(6) whey of 30%-50% in venting container, then leaves standstill, to pH value 5.4-5.8, whey is drained, adds salt, enters mold forming, regularly overturn; With,
(7) ziega is taken out from mould, ripe.
According to the method preparing monascus ruber surface-ripe cheese of the present invention, its main technological process comprises: the examination of lactogenesis, standardization, sterilization, lactic acid bacteria fermenting agent inoculation fermentation, monascus ruber inoculation, add red kojic rice powder, rennet curdling, discharging whey, interpolation salt, enter mould, shaping, ripe, pack.
Step of the present invention (1) is: lactogenesis is carried out standardization, makes fat content be 3.1-3.5%, obtains standardization lactogenesis.In the present invention, described lactogenesis is the lactogenesis that this area routine uses, and is preferably one or more in rich milk and skimmed milk.The kind of described lactogenesis 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 lactogenesis of any ungrease treatment.Wherein, described skimmed milk is the lactogenesis through ungrease treatment.Described ungrease treatment is the defatting technology that those skilled in the art know.Described lactogenesis is in use through standardization, and the fat content in adjustment Ruzhong is 3.1-3.5%, and preferably 3.3%, described percentage refers to that the fat in Ruzhong accounts for the mass ratio of breast.Described standardized method is that this area is conventional.
Step of the present invention (2) is: standardization lactogenesis is carried out pasteurize, controls at 28-32 DEG C by the lactogenesis temperature after sterilization, adds lactic acid bacteria fermenting agent and monascus ruber nutrient solution, ferments to pH6.2-6.4.Wherein, the method for described sterilization and condition can be this area routine.Described sterilization is preferably pasteurize.Described pasteurize is preferably 68-72 DEG C, 15-30 second.
In step (2), described lactic acid bacteria fermenting agent can be the conventional lactic acid bacteria fermenting agent prepared soft cheese and use in this area, namely conventional lactic acid bacteria used when preparing soft cheese, is generally Lactococcus lactis subsp. lactis (Lactococcuslactis 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 addition of described lactic acid bacteria fermenting agent can be the addition of this area routine, preferably for adding the lactic acid bacteria fermenting agent of 10U ~ 20U in the lactogenesis of every 100L.
In step (2), described monascus ruber nutrient solution is the nutrient solution obtained after monascus ruber is expanded cultivation by this area conventional method.Described monascus ruber 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, described monascus ruber nutrient solution is preferably obtained by following method: be inoculated into by monascus ruber in monascus ruber fluid nutrient medium, and the content being activated to monascus ruber in culture medium is 10
5-10
6cfu/mL.Described monascus ruber fluid nutrient medium is preferably: potato leaching powder 4-20g/L, glucose 20-40g/L.
In a better embodiment of the present invention, described monascus ruber nutrient solution is obtained by following method:
1. from monascus ruber inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access monascus ruber fluid nutrient medium, the access amount of described spore suspension is 10-20% (v/v), at 25-32 DEG C, cultivate 2-4 days with the speed shaking table of 150-200rpm, obtain seed liquor; Wherein, described monascus ruber culture medium is: potato leaching powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out fermented and cultured in monascus ruber fluid nutrient medium, the access amount of described seed liquor is 5-10% (v/v), cultivates 10-12 days, to obtain final product at 25-32 DEG C with the speed shaking table of 150-200rpm; Wherein, described monascus ruber fluid nutrient medium is: potato leaching powder 4-20g/L, glucose 20-40g/L.
In the present invention, by this area general knowledge, if described monascus ruber nutrient solution does not use at once after obtained, then need be stored refrigerated at 4 DEG C.
In step (2), the consumption of monascus ruber nutrient solution is 500-2500mL/100L lactogenesis, is preferably 1500-2000mL/100L lactogenesis.
In step (2), add temperature that lactic acid bacteria fermenting agent and monascus ruber nutrient solution carry out fermenting and condition as conventional in this area, preferably 28-32 DEG C, 60-110min fermentation is to pH6.2-6.4.
Step of the present invention (3) is: add red kojic rice powder, stir.In the present invention, described red kojic rice powder, also known as red yeast rice, is take rice as raw material, adopt monascus ruber after solid fermentation by pulverizing, sterilizing and obtain, conventional as natural food Agent use, can be commercially available and obtain.In the present invention, described red kojic rice powder preferably particle diameter is 100-400 sieve mesh, and look valency is 1500-4000U/g.In the present invention, the addition of described red kojic rice powder is preferably 0.01%-0.15% (w/v).In step (3), described stirring is that this area is conventional, is mixed by red kojic rice powder in feed liquid.
Step of the present invention (4) is: add renin, stirs after 5-10 minute and leaves standstill 25-30 minute, obtain curdled milk.In the present invention, 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 renin is carried out described interpolation, curdled milk.The addition of renin is the addition in the soft cheese of routine, is preferably 150-200mL.Stirring described in step (4) is that this area is conventional, is added by renin after in feed liquid and mixes.
Step of the present invention (5) is: by curd cutting, then stir 15-30min.Wherein, the method for described cutting is the method for curd cutting conventional in cheesemaking.After cutting, the specification of the ziega of gained is preferably the cuboid of 1.8-2.2cm, is more preferably the square of 1.8-2.2cm.Stirring described in step (5) is the method stirred after the curd cutting of routine in cheesemaking, generally slowly should carry out, not make curdled milk broken soon, but be conducive to the discharge of whey.
Step of the present invention (6) is: the whey of 30-50% in venting container, then leaves standstill, and the pH value 5.4-5.8 to whey is drained by whey, adds salt, enters mold forming, regularly overturns.In step (6), described salt addition is 1%-3%.In step (6), described enter mold forming refer to described granular curd loaded the conventional cheese mould used to form solid shape, described enter the method for mold forming and condition be method and the condition of this area routine, described mould is that the materials such as polyurethane, stainless steel or iron are made, be generally cylindrical, diameter is 100-110mm, is highly 40-80mm.Described enter the temperature of mold forming preferably for 18-22 DEG C.By this area general knowledge, in step (6), described enter mould after, before described upset, the operation of suppressing can also be carried out.In step (6), the method for described upset and condition can be method and the condition of this area routine.Described upset preferably 0.5-1 hour, 5-6 hour and carrying out for 19-22 hour after entering mould respectively.
Step of the present invention (7) is: taken out from mould by ziega, ripe.In step (7), 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 16-18 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.
Said method of the present invention is prepared in the monascus ruber cheese of gained, containing 160-250g protein, 240-310g fat, 7-25g sodium chloride, 1400-1800mgCa in every kg monascus ruber cheese
2+, 0-1.7g lactose, 10-300U monascorubin, 1-3g monascus ruber and 2.5-17.5mg MonacolinK (MonacolinK).Preferably, monascus ruber cheese of the present invention is also containing 70-150mg GABA/kg cheese.Preferably, the quantitative limit 1mg/kg that in monascus ruber cheese of the present invention, citrinin content specifies lower than GB/T5009.222-2008.
Preferably, monascus ruber cheese surface of the present invention has uniform red or purple mycelia, and this mycelia is the mycelia of monascus ruber, and the inside of cheese is in uniform red or purple.
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.
In the present invention, if without specified otherwise, described percentage refers to mass percent.
Positive progressive effect of the present invention is:
The present invention is using monascus ruber as secondary fermentation agent, add the nutrient matrix of red kojic rice powder as monascus ruber simultaneously, not only can improve the speed of growth of monascus ruber, and the enzyme system such as various amylase, protease made full use of in red kojic rice powder, develop functional cheese with Chinese characteristics, make it local flavor to be easy to be accepted by Chinese Consumer's, and be convenient to suitability for industrialized production and popularization.The present invention makes cheese have comparatively soft milk fragrance, give the flavours such as cheese fermenting aroma simultaneously, the pungent grade reducing traditional mold-ripened cheese stimulates local flavor, cheese is inside and outside simultaneously all has specific red or purple, quality is soft fine and smooth, good mouthfeel, is applicable to the food custom of China consumer.Meanwhile, monascus ruber cheese of the present invention contains the neurological progression compositions such as Monacolin K and GABA, can have adjusting blood lipid, reduce blood pressure, suppress the health care such as cholesterol and mediator's body immunity function.
biomaterial preservation information
Biomaterial is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013.Preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101; Deposit number: CGMCC No.7603; Biomaterial title: GL-1; Classification And Nomenclature: red colouring agent for food, also used as a Chinese medicine Monascus sp..
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.
The monascus ruber nutrient solution used in following examples is obtained by following method:
1. from monascus ruber (CGMCC No.7603, see Chinese patent application CN2013105572657) inclined-plane picking spore is in sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access monascus ruber fluid nutrient medium, the access amount of described spore suspension is 10-20% (v/v), at 25-32 DEG C, cultivate 2-4 days with the speed shaking table of 150-200rpm, obtain seed liquor; Wherein, described monascus ruber culture medium is: potato leaching powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out fermented and cultured in monascus ruber fluid nutrient medium, the access amount of described seed liquor is 5-10% (v/v), cultivates 10-12 days, to obtain final product at 25-32 DEG C with the speed shaking table of 150-200rpm; Wherein, described monascus ruber fluid nutrient medium is: potato leaching powder 4-20g/L, glucose 20-40g/L.
Embodiment 1
(1) raw milk be up to the standards is carried out standardization, the content of fat is adjusted to 3.3%;
(2) pasteurize, sterilization conditions is 72 DEG C and keeps 15s, is then cooled to 32 DEG C;
(3) add lactic acid bacteria fermenting agent (the Flora Danica of Hansen Corp. of section) by 10U/100L, add monascus ruber nutrient solution simultaneously, make wherein monascus ruber concentration be 10
7cfu/L, fermentation 32 DEG C/60min, until pH drops to 6.4;
(4) (the present of natural food pigment Co., Ltd of Shanghai PCI-SLR Technology is good to add red kojic rice powder by 0.01% (w/v)
tMred kojic rice powder), fully stir;
(5) add renin (Hansen Corp. of section) by 1g/100L, leave standstill after stirring 10min, form curdled milk after 30min, curd cutting is become 2cm
3fritter, then slowly stir 30min;
(6) in venting container 30% whey, then normal temperature leave standstill, when dropping to 5.4 to pH value, whey is drained, add 2% salt, mix, at 18 DEG C, pour mould into, respectively after entering mould 1h, 5h, 19h upset once, then leave standstill 12h;
(7) ziega is taken out from mould, leave standstill 10min;
(8) put into aseptic cheese ripening case, every day overturns cheese, and point 3 stages are ripe.First stage temperature 22 DEG C, relative humidity 95%, maturation time 1 week; Second stage temperature 18 DEG C, relative humidity 85%, maturation time 2 weeks; Phase III temperature 2 DEG C, maturation time 20d.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, namely obtain monascus ruber cheese, this cheese surface covers the mycelia of one deck redness or purple, and surface and inside all present certain redness or purple, are rich in fermenting aroma and milk fragrance, pure in mouth feel.
Embodiment 2
(1) the raw sheep breast be up to the standards is carried out standardization, make the content of fat adjust to 3.1%;
(2) pasteurize, sterilization conditions is 68 DEG C/30s, is cooled to 28 DEG C
(3) add lactic acid bacteria fermenting agent (MA14 of Danisco A/S BJ Rep Office) by 150U/1000L, add monascus ruber nutrient solution simultaneously, make wherein monascus ruber concentration be 10
8cfu/L, carries out acidifying fermentation, fermentation condition 28 DEG C/110min, drops to 6.3 for acidifying terminal with pH;
(4) the present of natural food pigment Co., Ltd of Shanghai PCI-SLR Technology is added by 0.08% (w/v) good
tM(the present of natural food pigment Co., Ltd of Shanghai PCI-SLR Technology is good for red kojic rice powder
tMred kojic rice powder), fully stir;
(5) add renin (Danisco A/S BJ Rep Office) by 3g/100L, leave standstill after stirring 5min, after curdled milk 25min, curd cutting is become 1.8cm
3fritter, slowly stir 15min;
(6) 40% whey is discharged, when pH value drops to 5.6, whey is drained, add 1% salt, at 18 DEG C, pour mould into, respectively in 0.5h, 6h, 22h upset once, then leave standstill 12h;
(7) ziega is taken out from mould, leave standstill 10min;
(8) put into aseptic cheese ripening case, every day overturns cheese, and point 3 stages are ripe, first stage temperature 18 DEG C, relative humidity 85%, maturation time 2 weeks, second stage temperature 16 DEG C, relative humidity 90%, maturation time 11d, phase III temperature 8 DEG C, maturation time 15d.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, namely obtain the monascus ruber cheese of the present embodiment, this cheese surface has specific red or purple mycelia, is rich in fermenting aroma and milk fragrance, pure in mouth feel.
Embodiment 3
(1) the raw horse breast be up to the standards is carried out standardization, make the content of fat adjust to 3.5%;
(2) pasteurize, sterilization conditions is 70 DEG C/25s, is cooled to 30 DEG C;
(3) add lactic acid bacteria fermenting agent (the Flora Danica of Hansen Corp. of section) by 200U/1000L, add monascus ruber nutrient solution simultaneously, make wherein monascus ruber concentration be 5 × 10
7cfu/L, carries out acidifying fermentation, drops to 6.2 for pre-acidified terminal with pH; Fermentation 30 DEG C/90min, until pH drops to 6.3;
(4) (the present of natural food pigment Co., Ltd of Shanghai PCI-SLR Technology is good to add red kojic rice powder by 0.15% (w/v)
tMred kojic rice powder), fully stir;
(5) add renin by 2g/100L, leave standstill after stirring 8min, after curdled milk 28min, curd cutting is become 2.2cm
3fritter, slowly stir 25min;
(6) 50% whey is discharged, when whey pH value drops to 5.8, whey is drained, add 3.0% salt, at 22 DEG C, enter mould, respectively in 0.75h, 5.5h, 20h upset once, then leave standstill 12h;
(7) ziega is taken out from mould, leave standstill 10min;
(8) put into aseptic cheese ripening case, every day overturns cheese, and point 3 stages are ripe, first stage temperature 20 DEG C, relative humidity 90%, maturation time 11d, second stage temperature 16 DEG C, relative humidity 95%, maturation time 2 weeks, phase III temperature 4 DEG C, maturation time 18d.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, namely obtain the monascus ruber cheese of the present embodiment, this cheese surface has redness or purple mycelia, is rich in fermenting aroma and milk fragrance, pure in mouth feel.
Embodiment 4
(1) the raw horse breast be up to the standards is carried out standardization, make the content of fat adjust to 3.3%;
(2) pasteurize, sterilization conditions is 70 DEG C/25s, is cooled to 30 DEG C;
(3) add lactic acid bacteria fermenting agent (the Flora Danica of Hansen Corp. of section) by 200U/1000L, add monascus ruber nutrient solution simultaneously, make wherein monascus ruber concentration be 5 × 10
7cfu/L, carries out acidifying fermentation, drops to 6.2 for pre-acidified terminal with pH; Fermentation 30 DEG C/90min, until pH drops to 6.3;
(4) (the present of natural food pigment Co., Ltd of Shanghai PCI-SLR Technology is good to add red kojic rice powder by 0.01% (w/v)
tMred kojic rice powder), fully stir;
(5) add renin by 2g/100L, leave standstill after stirring 8min, after curdled milk 28min, curd cutting is become 2.2cm
3fritter, slowly stir 25min;
(6) 50% whey is discharged, when whey pH value drops to 5.8, whey is drained, add 2.0% salt, at 22 DEG C, enter mould, carry out routine compacting, then respectively in 0.75h, 5.5h, 20h upset once, then leave standstill 12h;
(7) ziega is taken out from mould, leave standstill 10min;
(8) put into aseptic cheese ripening case, every day overturns cheese, and point 3 stages are ripe, first stage temperature 20 DEG C, relative humidity 90%, maturation time 11d, second stage temperature 16 DEG C, relative humidity 95%, maturation time 2 weeks, phase III temperature 4 DEG C, maturation time 18d.After maturation is expired, adopt In Aluminium Foil Packing.
By said method, namely obtain the monascus ruber cheese of the present embodiment, this cheese surface has redness or purple mycelia, is rich in fermenting aroma and milk fragrance, pure in mouth feel.
Effect example 1 subjective appreciation is tested
The mold cheese subjective appreciation standard comprehensively formulated according to standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004 is in table 1.Table 2 is the sense organ evaluating meters of the monascus ruber cheese using embodiment 1-4 made, therefrom can find out, organoleptic indicator in 4 embodiments is without significant difference, monascus ruber and red kojic rice powder is utilized to produce cheese, not only can give cheese strong fermenting aroma, the pungent grade can also reducing traditional mold-ripened cheese stimulates local flavor, and cheese presents uniform red or purple simultaneously, quality is fine and smooth soft, is particularly suitable for the local flavor custom of Chinese Consumer's.
Table 1. sensory evaluation standard scale
Table 2. monascus ruber cheese sense organ evaluating meter
* 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.
Effect example 2 component testing
Moisture, the mensuration of 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 lactose in National Standard of the People's Republic of China's GB5413.5-2010 infant food and dairy products, high performance liquid chromatography in the mensuration of sucrose, calcium catalyst adopts calcium in People's Republic of China's national food safety standard infant food and dairy products, iron, zinc, sodium, potassium, magnesium, the mensuration of copper and manganese, the mensuration of GABA adopts (the high-efficient liquid phase chromatogram technique analysis mold cheese Determination of Free Amino Acids such as Zheng Xiaoping, Shanghai Aquatic Products Univ. 9CN)'s journal, 2003, 12 (3): 282-284) high performance liquid chromatography, the mensuration of monascorubin adopts National Standard of the People's Republic of China GB/T5009.150-2003 to measure, (HPLC method measures acid type and lactone type Monacolin K in red colouring agent for food, also used as a Chinese medicine to the mensuration employing Zhu Hua etc. of Monacolin K, Wuxi Light Industry Univ.'s journal, 2003, 22 (3): 46-52), the biomass of monascus ruber adopts (the monascus protease production researchs such as Shao Wei, China brewages, 2006, (5) method: 34-37) measures, the mensuration of citrinin adopts the method for National Standard of the People's Republic of China GB/T5009.222-2008 to measure.
Table 3 and table 4 are how beautiful traditional soft cheese is [respectively
jin Biwen cheese (No. 1 cheese), Shanghai Gao Fu Food Co., Ltd and cook select original flavor inscription on ancient bronze objects not cheese (No. 2 cheese)] component list of monascus ruber cheese prepared with embodiment of the present invention 1-4, can find out containing bioactive ingredients such as monascorubin, monascus ruber and the monascus rhzomorph K (Monacolin K) not available for traditional soft cheese the monascus ruber cheese that the present invention produces from two table contrasts, and the content of GABA is higher than traditional soft cheese.
The traditional soft cheese ingredients table of table 3. (every 100g cheese)
Table 4. monascus ruber cheese ingredients table (every 100g cheese)
The preparation method of cheese of the present invention, due to the method adopting monascus ruber nutrient solution directly to inoculate, makes cheese preparation technology simpler, is easier to realize suitability for industrialized production; And preparation method of the present invention can well utilize existing process of cheese making equipment and production line, does not need extra equipment investment or transformation, cost-saving.The enzyme system such as protease, polypeptidase that the method that monascus ruber nutrient solution is directly inoculated can make monascus ruber metabolism produce just is distributed in the inside and outside of monascus ruber cheese from the ripe initial stage, therefore, cheese is in maturation, the proteolysis speed of its inside significantly improves, and the degree of proteolysis have also been obtained raising simultaneously.Therefore, the cheese that preparation method of the present invention obtains, the content of GABA is higher than traditional soft cheese, simultaneously also higher than disclosed red colouring agent for food, also used as a Chinese medicine cheese.
Claims (8)
1. a preparation method for monascus ruber cheese, is characterized in that, comprises the following steps:
(1) lactogenesis is carried out standardization, make fat content be 3.1-3.5%, obtain standardization lactogenesis;
(2) standardization lactogenesis is carried out pasteurize, the lactogenesis temperature after sterilization is controlled at 28-32 DEG C, add lactic acid bacteria fermenting agent and monascus ruber nutrient solution, ferment to pH6.2-6.4; The deposit number of the monascus in described monascus ruber nutrient solution is CGMCC No.7603; The condition of described fermentation is 28-32 DEG C, 60-110min;
(3) add red kojic rice powder, stir;
(4) add renin, stir after 5-10 minute and leave standstill 25-30 minute, obtain curdled milk;
(5) by curd cutting, then 15-30min is stirred;
(6) whey of 30%-50% in venting container, then leaves standstill, to pH value 5.4-5.8, whey is drained, adds salt, enters mold forming, regularly overturn; With,
(7) ziega is taken out from mould, ripe; The condition of described maturation is: early stage temperature 18-22 DEG C, early stage relative humidity 85-95%, early stage time 1-2 week, mid-term temperature 16-18 DEG C, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 DEG C, later time 15-20 days.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), described lactogenesis is one or more in the newborn and bactrian camel milk of cow's milk, sheep breast, horse;
In step (2), described pasteurize is 68-72 DEG C, 15-30 second;
In step (2), described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcuslactissubsp.cremoris); Or,
The addition of described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent adding 10U ~ 20U in the lactogenesis of every 100L.
3. preparation method as claimed in claim 1, it is characterized in that, in step (2), the consumption of described monascus ruber nutrient solution is 10 for making wherein monascus ruber concentration
7cfu/L-10
8cfu/L.
4. preparation method as claimed in claim 1, it is characterized in that, in step (3), the addition of described red kojic rice powder is 0.01%-0.15%w/v; Or,
In step (4), the addition of described renin is 150-200mL.
5. preparation method as claimed in claim 1, it is characterized in that, in step (5), after described cutting, the specification of the ziega of gained is the cuboid of 1.8-2.2cm.
6. preparation method as claimed in claim 1, it is characterized in that, in step (6), described salt addition is 1%-3%.
7. preparation method as claimed in claim 1, is characterized in that, in step (6), described in enter mold forming temperature be 18-22 DEG C; Or,
In step (6), described upset is 0.5-1 hour, 5-6 hour and carrying out for 19-22 hour after entering mould respectively.
8. preparation method as claimed in claim 1, is characterized in that, in step (6), described enter mould after, before described upset, also carry out the operation of suppressing.
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| CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
| CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould 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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| CN103300155A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Preparation method of monascus soft cheese |
| CN103355421A (en) * | 2013-07-29 | 2013-10-23 | 上海理工大学 | Preparation method of soft white mould 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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