CN103704358B

CN103704358B - Monascus cheese

Info

Publication number: CN103704358B
Application number: CN201310733455.XA
Authority: CN
Inventors: 于华宁; 侯建平; 杭锋; 郭本恒; 吴正钧; 宋馨
Original assignee: Shanghai Bright Dairy and Food Co Ltd
Current assignee: Shanghai Bright Dairy and Food Co Ltd
Priority date: 2013-12-26
Filing date: 2013-12-26
Publication date: 2015-06-24
Anticipated expiration: 2033-12-26
Also published as: CN103704358A

Abstract

The invention provides a Monascus cheese. Every kg of Monascus cheese contains 160-250g of protein, 240-310g of fat, 7-25g of sodium chloride, 1400-1800mg of Ca<2+>, 0-1.7g of lactose, 10-300U of monascin pigment, 1-3g of Monascus and 2.5-17.5mg of Monacolin K. 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

Monascus cheese

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to monascus cheese.

Background

Cheese, also known as "cream gold", concentrates most of the refined ingredients in milk, is very high in nutritional value, and is a typical high nutritional health food. The cheese discharges a large amount of whey in the preparation process, so that the lactose content is low, the cheese is suitable for a wide range of people, and is particularly suitable for patients with lactose intolerance and diabetes mellitus to eat. Meanwhile, the rich components such as protein and polypeptide in the cheese are hydrolyzed into various amino acids which are easy to be absorbed by human bodies by various proteases, polypeptide enzymes and the like. About 40% of fresh milk is used for cheese production all the year round, famous cheese production areas are French, Netherlands, Italy, Greece and the like, the annual average consumption of cheese in the areas exceeds 15kg, while the annual average consumption of cheese in China is about 30g, and the consumption of the cheese in the areas is quite different from that of developed countries in the dairy industry.

Because the cheese is still in the market lead-in stage in China, the cheese mainly depends on import, and the flavor of the imported cheese is difficult to be widely accepted by Chinese consumers, thereby restricting the market development of the Chinese cheese. Therefore, the method for breeding the cheese fermentation strain with Chinese characteristics by using the processing technology and means of the foreign cheese for reference and developing the cheese product which is suitable for the taste of Chinese consumers and has Chinese characteristics by independent innovation and process improvement optimization is one of the problems to be solved urgently in the development of the Chinese cheese.

Chinese landrace has a long history, microbial strain resources are rich, many traditional foods are microbial fermented foods, and many foods prepared by microbial fermentation are deeply favored by Chinese people in the aspects of flavor and taste. Some special strains have a long application history in China and are widely used in various foods. For example, monascus has been used for thousands of years in China, and its ancestors have used monascus to prepare fermented foods (such as red yeast rice, monascus wine, fermented bean curd, etc.), so these monascus are considered as edible safe fungi. Modern medical research proves that monascus has the effects of reducing cholesterol, blood sugar and blood pressure, and can produce various metabolites with physiological activities in the fermentation process, such as: monascus pigment, Monacolin substances, gamma-aminobutyric acid, various enzymes and the like.

Disclosure of Invention

The invention aims to solve the technical problems that cheese in the existing Chinese market mainly depends on import and the flavor of imported cheese is spicy and difficult to accept by Chinese consumers, and provides monascus cheese. The monascus cheese provided by the invention is suitable for being eaten by consumers in China, has soft flavor and outstanding milk fragrance, reduces the pungent flavor of the traditional mould ripe cheese, is easy to accept by the consumers in China, and is easy for industrial production.

The invention solves the technical problems through the following technical scheme.

The invention provides monascus cheese which meets the requirements of Chinese consumers on flavor and mouthfeel.

The invention provides monascus cheese, wherein each kg of monascus cheese contains 160-250g protein, 240-310g fat, 7-25g sodium chloride, 1400-1800mgCa²⁺0-1.7g of lactose, 10-300U of monascus pigment, 1-3g of monascus and 2.5-17.5mg of monacolin K (MonacolinK).

Preferably, the monascus cheese of the invention further contains 70-150mg of gamma-aminobutyric acid/kg of cheese.

Preferably, the content of the citrinin in the monascus cheese is lower than the quantitative limit of 1mg/kg specified in GB/T5009.222-2008.

Preferably, the surface of the monascus cheese of the present invention has uniform red or purple hyphae, the hyphae are the hyphae of monascus, and the interior of the cheese has uniform red or purple color.

Preferably, the monascus cheese of the present invention is prepared by a method comprising the steps of:

(1) standardizing raw milk to make fat content be 3.1-3.5% to obtain standardized raw milk;

(2) pasteurizing standardized raw milk, controlling the temperature of the pasteurized raw milk at 28-32 ℃, adding a lactic acid bacteria starter and a monascus culture solution, and fermenting to pH6.2-6.4;

(3) adding red yeast rice powder, and stirring;

(4) adding chymosin, stirring for 5-10 min, and standing for 25-30 min to obtain curd;

(5) cutting the curd, and stirring for 15-30 min;

(6) discharging 30-50% of whey in the container, standing until pH value is 5.4-5.8, discharging whey, adding salt, molding, and periodically turning over;

(7) and taking out the curd block from the mold and maturing.

The method for preparing the monascus surface-ripened cheese mainly comprises the following process flows: checking and accepting raw milk, standardizing, sterilizing, inoculating lactic acid bacteria starter for fermentation, inoculating monascus, adding red yeast rice powder, rennin curd, discharging whey, adding salt, molding, shaping, maturing and packaging.

The step (1) is as follows: standardizing raw milk to make fat content of 3.1-3.5% to obtain standardized raw milk. In the present invention, the raw milk is raw milk conventionally used in the art, and preferably one or more of whole milk and skim milk. The raw milk is of a kind conventionally used in the field, and is generally selected from one or more of cow milk, goat milk, horse milk and camel milk. Wherein the whole milk is raw milk without any defatting treatment. Wherein the skim milk is raw milk subjected to degreasing treatment. The degreasing treatment is a degreasing technique well known to those skilled in the art. The raw milk is standardized when in use, the fat content in the milk is adjusted to be 3.1-3.5%, preferably 3.3%, and the percentage refers to the mass ratio of the fat in the milk to the milk. The methods of normalization described are conventional in the art.

The step (2) is as follows: pasteurizing standardized raw milk, controlling the sterilized raw milk temperature at 28-32 deg.C, adding lactobacillus starter and Monascus culture solution, and fermenting to pH 6.2-6.4. Wherein the sterilization method and conditions may be conventional in the art. The sterilization is preferably pasteurization. The pasteurization is preferably carried out at 68-72 deg.C for 15-30 seconds.

In step (2), the lactic acid bacteria starter can be lactic acid bacteria starter used in the conventional preparation of soft cheese in the field, namely lactic acid bacteria used in the conventional preparation of soft cheese, and is usually lactococcus lactis subsp. In the present invention, the lactic acid bacteria starter is preferably Flora Danica starter of Hansen of the family, and/or MA14 starter of Danisco. The addition amount of the lactic acid bacteria starter can be the conventional addition amount in the field, and preferably 10U-20U of the lactic acid bacteria starter is added into 100L of raw milk.

In the step (2), the monascus culture solution is obtained by performing extensive culture on monascus according to a conventional method in the field. The monascus may be a conventional monascus used in food processing, as long as it can produce monascus and can be safely used in food processing. In the present invention, the monascus culture solution is preferably prepared by the following method: inoculating Monascus into liquid culture medium of Monascus, and activating until the content of Monascus in the culture medium is 10⁵-10⁶cfu/mL, namely. The monascus liquid culture medium is preferably: 4-20g/L of potato extract powder and 20-40g/L of glucose.

In a preferred embodiment of the present invention, the monascus culture solution is prepared by the following method:

picking spores from a monascus inclined plane into sterile water, scattering to obtain a spore suspension, inoculating the spore suspension into a monascus liquid culture medium, wherein the inoculation amount of the spore suspension is 10-20% (v/v), and performing shake cultivation for 2-4 days at 25-32 ℃ and at the speed of 150-200rpm to obtain a seed solution; wherein the monascus culture medium is as follows: 4-20g/L of potato extract powder and 20-40g/L of glucose;

secondly, performing fermentation culture on the seed liquid in a monascus liquid culture medium, wherein the inoculation amount of the seed liquid is 5-10% (v/v), and performing shake culture at the temperature of 25-32 ℃ and the speed of 200rpm for 10-12 days to obtain the monascus seed liquid; wherein, the monascus liquid culture medium is: 4-20g/L of potato extract powder and 20-40g/L of glucose.

In the present invention, the culture solution of Monascus purpureus went to be used immediately after preparation, and it is stored under refrigeration at 4 ℃ as is common knowledge in the art.

In the step (2), the amount of the monascus culture solution is 500-.

In step (2), adding lactic acid bacteria starter and Monascus culture solution, fermenting at 28-32 deg.C for 60-110min to pH 6.2-6.4.

The step (3) is as follows: adding red yeast rice powder, and stirring. In the invention, the red yeast rice powder, also called red yeast rice, is prepared by taking rice as a raw material and adopting monascus to perform solid fermentation and then crushing and sterilizing, and can be used as a natural food colorant in a conventional way and can be obtained on the market. In the invention, the preferable particle size of the red yeast rice powder is 100-400 meshes, and the color value is 1500-4000U/g. In the invention, the addition amount of the red yeast rice powder is preferably 0.01-0.15% (w/v). In the step (3), the stirring is conventional in the field, and the red yeast rice powder is uniformly mixed in the feed liquid.

The step (4) is as follows: adding chymosin, stirring for 5-10 min, and standing for 25-30 min to obtain curd. In the present invention, the chymosin is conventionally used in the art, and the chymosin is favorable for the formation of casein tissue structure. The rennet is preferably calf rennet and/or microbial rennet. The chymosin is commercially available, and is sold by danisc, hamanson and DSM. According to the common knowledge in the field, the rennin can be prepared into 1-2wt% rennin water solution, the temperature is kept for 20min at 28-30 ℃, and then the rennin is added and curdled. The amount of rennin to be added is the amount to be added to conventional soft cheese, and is preferably 150-200 mL. The stirring in the step (4) is conventional in the art, and the chymosin is added into the feed liquid and then uniformly mixed.

The step (5) is as follows: cutting the curd, and stirring for 15-30 min. Wherein the cutting method is a conventional curd cutting method in cheese production. The size of the curd block obtained after cutting is preferably a rectangular parallelepiped of 1.8 to 2.2cm, more preferably a cube of 1.8 to 2.2 cm. The agitation in step (5) is a conventional method of cutting curd and then agitating the curd in cheese manufacture, and is generally performed slowly so as not to cause the curd to break quickly, but to facilitate the removal of whey.

The step (6) is as follows: discharging 30-50% of whey in the container, standing until the pH value of whey is 5.4-5.8, discharging whey, adding salt, molding, and periodically turning over. In the step (6), the adding amount of the table salt is 1-3%. In the step (6), the molding is to fill the curd particles into a cheese mold which is used conventionally to form a fixed shape, the molding method and conditions are conventional in the art, and the mold is made of polyurethane, stainless steel or iron, and is generally cylindrical, with a diameter of 100-. The temperature of the mold-entering forming is preferably 18-22 ℃. According to the common knowledge in the art, in the step (6), after the mold entering and before the overturning, a pressing process can be carried out. In step (6), the method and conditions for the inversion may be those conventional in the art. The tumbling is preferably carried out 0.5 to 1 hour, 5 to 6 hours and 19 to 22 hours after the molding, respectively.

The step (7) is as follows: and taking out the curd block from the mold and maturing. In step (7), the methods and conditions for maturation may be those conventional in the art. In the present invention, the maturation conditions are preferably: the early temperature is 18-22 ℃, the early relative humidity is 85-95%, the early time is 1-2 weeks, the middle temperature is 16-18 ℃, the middle relative humidity is 85-95%, the middle time is 1-2 weeks, the late temperature is 2-8 ℃, and the late time is 15-20 days. The maturation is preferably carried out in a sterile maturation chamber, as is common in the art. The latter stage of maturation is preferably carried out in a maturation box after aluminium foil packaging.

On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.

The reagents and starting materials used in the present invention are commercially available.

In the present invention, the percentages refer to mass percentages unless otherwise specified.

The positive progress effects of the invention are as follows: the monascus purpureus is used as a secondary starter, and the monascus purpureus is added as a nutrient substrate of the monascus purpureus, so that the growth speed of the monascus purpureus can be improved, various amylase, protease and other enzyme systems in the monascus purpureus are fully utilized, and the functional cheese with Chinese characteristics is developed, so that the flavor of the functional cheese is easily accepted by Chinese consumers, and the industrial production and popularization are facilitated. The invention enables the cheese to have softer milk flavor, simultaneously endows the cheese with special flavor such as wine flavor and the like, reduces pungent flavor and the like of the traditional mould ripe cheese, simultaneously has specific red or purple color inside and outside the cheese, has soft and delicate texture and good taste, and is suitable for eating habits of consumers in China. Meanwhile, the monascus cheese contains physiological functional components such as Monacolin K and gamma-aminobutyric acid, and has health care functions of regulating blood fat, reducing blood pressure, inhibiting cholesterol, regulating human body immunity and the like.

Biological material preservation information

The biological material has been preserved in China general microbiological culture Collection center (CGMCC) in 2013, 5 and 8 months. And (4) storage address: west road No. 1, north west of the republic of kyo, yang, institute of microbiology, academy of sciences of china, zip code: 100101; the preservation number is: CGMCC No. 7603;

name of the biomaterial: GL-1; and (3) classification and naming: monascus sp.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

The culture solution of Monascus purpureus used in the following examples was prepared by the following method:

picking spores from an inclined plane of monascus (CGMCC No.7603, see China patent application CN 2013105572657) into sterile water, scattering to obtain a spore suspension, inoculating the spore suspension into a monascus liquid culture medium, wherein the inoculation amount of the spore suspension is 10-20% (v/v), and performing shake culture at 25-32 ℃ at the speed of 150 plus 200rpm for 2-4 days to obtain a seed solution; wherein the monascus culture medium is as follows: 4-20g/L of potato extract powder and 20-40g/L of glucose;

secondly, performing fermentation culture on the seed liquid in an monascus liquid culture medium, wherein the inoculation amount of the seed liquid is 5-10% (v/v), and performing shake culture at the temperature of 25-32 ℃ and the speed of 150-; wherein, the monascus liquid culture medium is: 4-20g/L of potato extract powder and 20-40g/L of glucose.

Example 1

(1) Standardizing the raw milk qualified by inspection, and adjusting the fat content to 3.3%;

(2) pasteurizing at 72 deg.C for 15s, and cooling to 32 deg.C;

(3) adding lactobacillus starter (Flora Danica of Hansen of Ke.) at a ratio of 10U/100L, and adding Monascus culture solution to make Monascus concentration 10⁷cfu/L, fermenting at 32 ℃/60min until the pH is reduced to 6.4;

(4) adding red yeast rice powder (Jinliang of Shanghai Jiajie natural food pigment Co., Ltd.) according to 0.01% (w/v)^TMRed yeast rice powder), and fully stirring;

(5) adding chymosin (Hemson, Ke.) at a ratio of 1g/100L, stirring for 10min, standing for 30min to form curd, cutting the curd into 2cm pieces³Then slowly stirring for 30 min;

(6) discharging 30% of whey in the container, standing at normal temperature until the pH value is reduced to 5.4, discharging the whey, adding 2% of salt, mixing uniformly, pouring into a mold at 18 ℃, turning over once after 1h, 5h and 19h of mold filling respectively, and standing for 12 h;

(7) taking out the curd block from the mold, and standing for 10 min;

(8) placing into a sterile cheese ripening box, turning the cheese every day, and ripening in 3 stages. In the first stage, the temperature is 22 ℃, the relative humidity is 95%, and the maturation time is 1 week; the temperature of the second stage is 18 ℃, the relative humidity is 85 percent, and the maturation time is 2 weeks; the temperature of the third stage is 2 ℃, and the maturation time is 20 d. After the maturity, packaging with aluminum foil.

The monascus cheese is obtained by the method, the surface of the cheese is covered with a layer of red or purple hypha, the surface and the inside of the cheese are both red or purple, the cheese is rich in fermentation flavor and milk flavor, and the taste is pure.

Example 2

(1) Standardizing raw goat milk qualified by inspection to adjust the fat content to 3.1%;

(2) pasteurizing at 68 deg.C/30 s, cooling to 28 deg.C

(3) Adding lactobacillus starter (MA 14 from Danisco) at a ratio of 150U/1000L, and adding Monascus culture solution to make Monascus concentration 10⁸cfu/L, carrying out acidification fermentation under the fermentation condition of 28 ℃/110min, and taking the pH value reduced to 6.3 as an acidification end point;

(4) 0.08% (w/v) of Jinliang from Shanghai Jiajie Natural food coloring agent Co., Ltd^TMRed riceRice flour (Jinliang of Shanghai Jiajie natural food pigment Co., Ltd.)^TMRed yeast rice powder), and fully stirring;

(5) adding chymosin (Danisc) at a ratio of 3g/100L, stirring for 5min, standing, curdling for 25min, and cutting into 1.8cm³Slowly stirring the small blocks for 15 min;

(6) discharging 40% of whey, discharging the whey when the pH value is reduced to 5.6, adding 1% of salt, pouring into a mold at 18 ℃, turning over once in 0.5h, 6h and 22h respectively, and standing for 12 h;

(7) taking out the curd block from the mold, and standing for 10 min;

(8) putting into an aseptic cheese ripening box, turning cheese every day, ripening in 3 stages, wherein the first stage has a temperature of 18 deg.C, a relative humidity of 85%, and a ripening time of 2 weeks, the second stage has a temperature of 16 deg.C, a relative humidity of 90%, and a ripening time of 11d, and the third stage has a temperature of 8 deg.C, and a ripening time of 15 d. After the maturity, packaging with aluminum foil.

The monascus cheese obtained by the method has specific red or purple hyphae on the surface, is rich in fermentation flavor and milk flavor, and has pure mouthfeel.

Example 3

(1) Standardizing raw horse milk qualified by inspection to adjust the fat content to 3.5%;

(2) pasteurizing at 70 deg.C/25 s, and cooling to 30 deg.C;

(3) adding lactobacillus starter (Flora Danica of Hansen of Ke.) at a ratio of 200U/1000L, and adding Monascus culture solution to make Monascus concentration 5 × 10⁷cfu/L, carrying out acidification fermentation, and taking the pH value reduced to 6.2 as a pre-acidification end point; fermenting at 30 deg.C/90 min until pH is reduced to 6.3;

(4) adding at 0.15% (w/v)Red yeast rice flour (Jinliang of Shanghai Jiajie natural food pigment Co., Ltd.)^TMRed yeast rice powder), and fully stirring;

(5) adding chymosin at a ratio of 2g/100L, stirring for 8min, standing, curdling for 28min, and cutting into 2.2cm pieces³Slowly stirring the small blocks for 25 min;

(6) discharging 50% of whey, discharging the whey when the pH value of the whey is reduced to 5.8, adding 3.0% of salt, placing the whey into a mold at 22 ℃, turning over once in 0.75h, 5.5h and 20h respectively, and then standing for 12 h;

(7) taking out the curd block from the mold, and standing for 10 min;

(8) putting into aseptic cheese ripening box, turning cheese every day, ripening in 3 stages, wherein the first stage temperature is 20 deg.C, relative humidity is 90%, ripening time is 11d, the second stage temperature is 16 deg.C, relative humidity is 95%, ripening time is 2 weeks, the third stage temperature is 4 deg.C, ripening time is 18 d. After the maturity, packaging with aluminum foil.

The monascus cheese obtained by the method has red or purple hypha on the surface, is rich in fermentation flavor and milk flavor, and has pure mouthfeel.

Example 4

(1) Standardizing the camel milk qualified by inspection to adjust the fat content to 3.3%;

(2) pasteurizing at 70 deg.C/25 s, and cooling to 30 deg.C;

(4) adding red yeast rice according to 0.01% (w/v)Rice flour (Jinliang of Shanghai Jiajie natural food pigment Co., Ltd.)^TMRed yeast rice powder), and fully stirring;

(6) discharging 50% of whey, discharging the whey when the pH value of the whey is reduced to 5.8, adding 2.0% of salt, putting into a mold at 22 ℃, performing conventional pressing, turning over once in 0.75h, 5.5h and 20h respectively, and standing for 12 h;

(7) taking out the curd block from the mold, and standing for 10 min;

Effect example 1 sensory evaluation test

The sensory evaluation standard of the mould cheese comprehensively established according to the national standard GB5420-2010 and the Chinese dairy industry specification RHB504-2004 is shown in Table 1. Table 2 is a sensory evaluation table of the monascus cheese produced in examples 1 to 4, from which it can be seen that there is no significant difference in sensory index in the 4 examples, and cheese produced using monascus and red yeast rice flour not only can impart a strong fermentation flavor to cheese, but also can reduce the pungent flavor of the traditional ripe mold cheese, and at the same time, cheese exhibits uniform red or purple color, has fine and soft texture, and is particularly suitable for the flavor habit of chinese consumers.

TABLE 1 sensory evaluation criteria Table

TABLE 2 Monascus cheese sensory evaluation table

Sensory evaluation was the mean ± standard deviation of 100 scores obtained after scoring by the 25-person scoring panel according to the scoring criteria in table 1. On the same row, the same letter represents no significant difference.

Effect example 2 ingredient test

The determination of the moisture, the fat and the NaCl adopts a method for detecting the hard cheese according to the national standard GB5421 of the people's republic of China, the determination of the protein adopts the high performance liquid chromatography in the determination of the milk powder protein and the infant formula food of the national standard GB5413.1-1997 of the people's republic of China, the determination of the lactose adopts the high performance liquid chromatography in the determination of the lactose and the sucrose in the infant food and the milk product according to the national standard GB5413.5-2010 of the people's republic of China, the determination of the calcium adopts the high performance liquid chromatography of the calcium, the iron, the zinc, the sodium, the potassium, the magnesium, the copper and the manganese in the infant food and the milk product according to the national standard GB of the people's republic of China, the determination of the gamma-aminobutyric acid adopts the high performance liquid chromatography of Zhengxiaoping, etc. (the high performance liquid chromatography for analyzing the content of free amino acids in the cheese, the university of Shanghai water, 2003, 12 (, monacolin K is measured by Zhuhua and the like (acid type and lactone type Monacolin K in red yeast rice is measured by an HPLC method, the university of stannless light industry, 2003, 22 (3): 46-52), the biomass of monascus purpureus is measured by a method of Shaowan and the like (the activity of protease produced by monascus purpureus is studied, brewing in China, 2006, (5): 34-37), and the citrinin is measured by a method of national standard GB/T5009.222-2008 of the people's republic of China.

Table 3 and Table 4 are for conventional soft cheese (Duomexian, respectively)Ginbhi cheese (No. 1), original-taste Ginbo cheese (No. 2) selected by Shanghai Gaofu food Co., Ltd and chef]Comparing the ingredient tables of the monascus cheese prepared in examples 1-4 of the present invention, it can be seen that the monascus cheese prepared in the present invention contains bioactive ingredients such as monascus pigment, monascus and monacolin k (monacolin k) that are not possessed by the conventional soft cheese, and the content of γ -aminobutyric acid is higher than that of the conventional soft cheese.

TABLE 3 ingredient Table of traditional Soft cheese (per 100g cheese)

TABLE 4 Monascus cheese ingredient Table (per 100g cheese)

According to the preparation method of the cheese, the monascus culture solution is directly inoculated, so that the preparation process of the cheese is simpler, and the industrial production is easier to realize; the preparation method of the invention can well utilize the existing cheese processing equipment and production line, does not need additional equipment investment or modification, and saves the cost. The method for directly inoculating the monascus culture solution can enable enzyme systems such as protease, polypeptide enzyme and the like generated by metabolism of monascus to be distributed inside and outside the monascus cheese from the early stage of maturation, so that the protein hydrolysis speed inside the cheese is obviously improved in the maturation process, and the protein hydrolysis degree is also improved. Therefore, the cheese prepared by the preparation method has higher content of gamma-aminobutyric acid than the traditional soft cheese and also has higher content than the published red yeast cheese.

Claims

1. An Monascus cheese, which is characterized in that each kg of Monascus cheese contains 160-250g protein, 240-310g fat, 7-25g sodium chloride, 1400-1800mgCa²⁺0-1.7g of lactose, 10-300U of monascus pigment, 1-3g of monascus and 2.5-17.5mg of monacolin K; the monascus cheese is prepared by the method comprising the following steps of:

(3) adding red yeast rice powder, and stirring;

(5) cutting the curd, and stirring for 15-30 min;

(7) taking out the curd block from the mold, and maturing; the maturation conditions are as follows: the early temperature is 18-22 ℃, the early relative humidity is 85-95%, the early time is 1-2 weeks, the middle temperature is 16-18 ℃, the middle relative humidity is 85-95%, the middle time is 1-2 weeks, the late temperature is 2-8 ℃, and the late time is 15-20 days;

the preservation number of the monascus purpureus is CGMCC No. 7603.

2. The monascus cheese of claim 1, wherein the monascus cheese further comprises 70-150mg gamma-aminobutyric acid/kg cheese.

3. The monascus cheese of claim 1, wherein the amount of citrinin in the monascus cheese is less than 1 mg/kg.

4. The monascus cheese of claim 1, wherein the monascus cheese has uniform red or purple hyphae on the surface, the hyphae being of monascus and the interior of the cheese being uniformly red or purple.

5. The monascus cheese according to claim 1, wherein in the step (2), the monascus culture solution is used in such an amount that the concentration of monascus in the monascus culture solution is 10⁷cfu/L-10⁸cfu/L; the fermentation conditions are 28-32 ℃ and 60-110 min; or,

in the step (3), the addition amount of the red yeast rice powder is 0.01-0.15%, and the percentage is mass volume percentage.

6. The monascus cheese according to claim 1, wherein in step (5), the cut curd has a rectangular parallelepiped size of 1.8-2.2 cm.

7. The monascus cheese according to claim 1, wherein in step (6), the tumbling is performed 0.5-1 hour, 5-6 hours, and 19-22 hours after the filling, respectively.

8. The monascus cheese according to claim 1, wherein in step (6), a pressing step is further performed after said filling and before said turning.