CN103734352A - Preparation method of mold cheese - Google Patents
Preparation method of mold cheese Download PDFInfo
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- CN103734352A CN103734352A CN201310740200.6A CN201310740200A CN103734352A CN 103734352 A CN103734352 A CN 103734352A CN 201310740200 A CN201310740200 A CN 201310740200A CN 103734352 A CN103734352 A CN 103734352A
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Abstract
The invention discloses a preparation method of a mold cheese. The method comprises the following steps: (1) inoculating a lactic acid bacteria starter and a monascus spore solution in sterilized raw milk at the temperature of 28-32 EDG C, and carrying out acidizing fermentation until the pH value is 6.2-6.4; (2) adding chymosin, stirring for 5-10min, carrying out milk curding for 25-30min so as to obtain milk curd; (3) cutting the milk curd, stirring for 15-30min, so as to obtain a milk curd block; (4) carrying out whey removal on the milk curd block until the pH value is 5.4-5.8, adding salt, sizing in a die and overturning at fixed period; (5) inoculating a mucor spore solution, and maturing. The mold cheese prepared by adopting the method is soft, contains ingredients such as monacolin-K and gamma-aminobutyric acid, and has the functions of regulating blood fat, lowering blood pressure, controlling cholesterol, regulating human immunity, and the like; the preparation method disclosed by the invention can be conveniently applied to industrial generalization and production.
Description
Technical field
The present invention relates to a kind of preparation method of mould cheese.
Background technology
Cheese (claiming again cheese) is take lactogenesis, skimmed milk, buttermilk, cream, rare cream, milk protein powder or its mixture as raw material, the fresh or ripe dairy products that make after curdled milk.Cheese has a long history, and is a branch important in dairy products, and because of its most of elite composition that has concentrated Ruzhong, be otherwise known as " kings of milk products ", are the highest products of added value in milk industry.In cheese, be rich in the nutritional labelings such as multiple good protein, multivitamin and calcium, phosphorus, be of high nutritive value.And, thereby cheese in manufacturing process, discharge a large amount of wheys and make lactose content lower, applicable crowd is wider, is particularly suitable for lactose intolerance and patients with diabetes mellitus.Meanwhile, the compositions such as the rich in protein containing in cheese and polypeptide, are hydrolyzed into by various protease and polypeptidase etc. the several amino acids being easily absorbed by the body.Approximately there is the production for cheese of 40% fresh milk in the annual whole world, famous cheese producing region mainly contains France, Holland, Italy and Greece etc., a year consumption figure per capita for these regional cheese has exceeded 15kg, and a year consumption figure per capita for China's cheese is only 30g, there is a big difference compared with the consumption figure of dairy industry developed country.
Due to cheese in China still in the market introduction stage, the main dependence on import of cheese, and the local flavor of import cheese is difficult to be accepted extensively by Chinese Consumer's, restricted the market development of Chinese cheese.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, the processing technology of foreign cheese and means, by autonomous innovation and process modification and optimization, developing and be applicable to Chinese Consumer's taste and cheese product with Chinese characteristics, is one of problem demanding prompt solution in Chinese cheese development.
The microbial resources of China is abundant, and many traditional foods are all microorganism fermented foods, and these microorganism fermented foods are Chinesely liked being deeply subject to aspect local flavor and mouthfeel.Some characteristic bacterial classifications are long at the applicating history of China, and are widely used in various food.For example monascus, the history of the existing more than one thousand years of its application in China, our ancestors apply very early monascus and 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 the cholesterol of reduction, the effect such as hypoglycemic and hypotensive, for example, and monascus can produce the multiple metabolite with physiologically active during the fermentation: monascorubin, Monacolin (Monacolin) class material, GABA and multiple enzyme etc.In addition, the moulds such as Mucor are widely used in China's traditional food fermented bean curd, it can discharge abundant protease and other useful enzyme is to make the soybean protein hydrolysis in fermented bean curd form the materials such as micromolecular polypeptide and amino acid, thereby give fermented bean curd specific local flavor.
In the preparation method of existing red colouring agent for food, also used as a Chinese medicine cheese, the mode of the biofilm inoculation that the vaccination ways of monascus adopts, makes monascus in the outside growth of cheese, and the metabolic enzyme system that monascus produces permeates to inside gradually from outside, the proteolysis speed of cheese inside is slower, and processing maturation period is longer.
Summary of the invention
The stimulation local flavors such as technical problem to be solved by this invention is the cheese making in order to overcome existing preparation method, and it is pungent are difficult to be accepted by Chinese Consumer's and the technical problem of long ripening period, and a kind of preparation method of mould cheese is provided.The cheese that preparation method of the present invention makes has soft quality and good mouthfeel, and there is the flavours such as milk fragrance and fermenting aroma, simultaneously, this cheese contains the compositions such as MonacolinK (Monacolin K) and GABA, has the blood fat of adjusting, reduces blood pressure, suppresses the health cares such as cholesterol and mediator's body immunity function; In preparation method of the present invention, the processing maturation period of cheese is short, is convenient to suitability for industrialized production and popularization.
The present invention is using distinct Chinese characteristics monascus (Monascus) and Mucor (Mucor) as secondary fermentation agent, monascus adopts direct putting type inoculation, Mucor adopts immersion type, spray-type or painting type inoculation, not only make full use of the enzyme systems such as various amylase in monascus and Mucor, protease, and can make two kinds of mould harmonic growths, performance bacterial classification advantage separately, develops functional cheese with Chinese characteristics, makes the local flavor of cheese be easy to be accepted by consumer.
The present invention mainly solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of preparation method of mould cheese, it comprises containing the following step:
(1) by the raw milk after sterilization, under the condition of 28～32 ℃, inoculating lactic acid bacterium leavening agent and 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 cutting is carried out to curdled milk processing, stir 15～30min, obtain ziega;
(4) by described ziega discharging whey to pH value, be 5.4～5.8, add salt, enter mold forming, regularly upset;
(5) inoculation Mucor spore liquid, maturation.
In step (1), described raw milk is the conventional raw milk through being up to the standards of using in this area, is preferably rich milk and/or skimmed milk.It is used that the kind of described raw milk can be this area routine, generally selects one or more in cow's milk, sheep breast, horse breast and bactrian camel milk.Described raw milk is before use through standardization.Preferably, after described standardization, described raw material protein of milk and fatty mass ratio is 0.8～0.9.Described rich milk is not preferably for passing through the sweet milk of any ungrease treatment.Described skimmed milk is preferably the sweet milk through ungrease treatment.The method of described ungrease treatment and condition can be 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 ℃, and the time of described pasteurize is preferably 15～30s.
In step (1), described lactic acid bacteria fermenting agent can be this area and prepares the conventional lactic acid bacteria fermenting agent using of soft cheese.Lactic acid bacteria in described lactic acid bacteria fermenting agent is preferably Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).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, preferably for adding the lactic acid bacteria fermenting agent of 10～20U in every 100L raw milk.
In step (1), described monascus spore liquid can be and monascus expanded to the nutrient solution obtaining after cultivation by this area conventional method, can be a kind of spore liquid of monascus, can be also 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 Secure Application in food processing technology.In the present invention, preferably, described monascus is for being 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, postcode: 100101, bacterial strain deposit number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
The preparation method of described monascus spore liquid, preferably comprises the following step: described monascus is inoculated in monascus fluid nutrient medium, and the bacterium number that is activated to monascus in culture medium is 10
5～10
6cfu/mL.Described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.The addition of described monascus spore liquid can be the consumption of this area routine, and preferably, the bacterium number that makes the monascus in raw milk is 10
7cfu/L～10
8cfu/L.
The preparation method of described monascus spore liquid, more preferably comprises the following step:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is that the percentage described in 10～20vol%(refers to that the volume of spore suspension accounts for the percentage of the volume of monascus fluid nutrient medium), speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 2～4 days, obtains seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L;
2. described seed liquor is carried out in monascus fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is that the percentage described in 5～10vol%(refers to that the volume of seed liquor accounts for the percentage of the volume of monascus fluid nutrient medium), speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 10～12 days, obtains; Wherein, described monascus fluid nutrient medium contains: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.
In the present invention, by this area general knowledge, if the not use at once after making of described monascus spore liquid, need be stored refrigerated at 4 ℃.
In step (2), described renin is the conventional renin using in this area, and renin is conducive to the formation of casein institutional framework.Described renin is preferably calf abomasum renin and/or microbial rennet.Described renin is commercially available to be obtained, as all there are sale in Danisco A/S BJ Rep Office, Hansen Corp. of section and DSM N. V..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 ℃.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 easily in full maturity, and 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 is preferably discharged 30%～50% whey, and described percentage refers to that the quality of the whey of discharge accounts for the percentage of whey gross mass.Described salt addition can be the addition of salt routine in the cheese of this area, is preferably 2%～3%, and described percentage refers to that the quality of salt accounts for the percentage of ziega gross mass.
In step (4), the described mold forming that enters refers to that the cheese mould that packs described ziega into conventional use is to form solid shape.The described method that enters mold forming and condition are method and the condition of this area routine.Described mould can be made by materials such as polyurethane, stainless steel or iron, is generally cylindrical, and diameter is 100～110mm, is highly 40～80mm.The described temperature that enters mold forming can be this area cheese and enters the temperature of mold forming routine, is preferably 18～22 ℃.
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 respectively when entering 0.5～1h after mould, 5～6h and 19～22h.After described regular upset finishes, preferably, by ziega standing 10～12h at 18～22 ℃.
In step (4), in described entering after mold forming, before described regular upset, also can comprise the operation that ziega is suppressed.
In step (4), after described regular upset finishes, before described maturation, preferably also carry out the operation of the demoulding.The described demoulding is carried out according to the method for this area routine.After the described demoulding, preferably, by standing described ziega 10～30min.
In step (5), described Mucor spore liquid can be for the production of the Mucor of fermented bean curd and by the method for this area routine, expands the nutrient solution obtaining after cultivation.Described Mucor can be conventional in food processing process the Mucor for production of preserved beancurd, be preferably one or more in graceful actinomucor (Actinomucor elegans), Mucor racemosus (Mucor racemosus), fermented bean curd Mucor (Mucor sufu) and Mucor wutungkiao (Mucor wutungkiao), if its can produce Mucor and can Secure Application in food processing technology.
In the present invention, the preparation method of described Mucor spore liquid, preferably comprises the following step: described Mucor is inoculated in Mucor fluid nutrient medium, and the bacterium number that is activated to Mucor in culture medium is 10
4～10
5cfu/mL; Described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
The preparation method of described Mucor spore liquid, more preferably comprises the following step:
1. from Mucor inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is that the percentage described in 10～20vol%(refers to that the volume of spore suspension accounts for the percentage of the volume of Mucor fluid nutrient medium), at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains seed liquor; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L;
2. after described seed liquor being shaken up, in Mucor fluid nutrient medium, carry out fermented and cultured, the access amount of described seed liquor is that the percentage described in 5～10vol%(refers to that the volume of seed liquor accounts for the percentage of the volume of Mucor fluid nutrient medium), at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
In the present invention, by this area general knowledge, if the not use at once after making of described Mucor spore liquid, need be stored refrigerated at 4 ℃.
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, and the mode that is generally immersion, smears or sprays is inoculated.The environment temperature of described inoculation can be this area Mucor and inoculates conventional temperature, is preferably 16～20 ℃.When adopting immersion way inoculation, preferably, it carries out by the following method: the ziega of 920～1080g is mixed with the Mucor spore liquid of 1L, and dry after soaking; In described Mucor spore liquid, the bacterium number of Mucor is preferably 10
4～10
5cfu/mL.The time of described immersion can be this area and soaks the conventional time of inoculation, is preferably 1h～1.5h.When employing, smear or when the mode of spraying inoculates, described Mucor spore liquid consumption can be the consumption of this area routine, preferably, in the ziega of every 230～270g, the consumption of Mucor spore liquid is 2～10mL.
In step (5), described ripe method and condition can be method and the condition of this area routine.In the present invention, described maturation preferably comprises ripe and later stage maturation in earlier stage.Described early stage, the temperature of maturation was preferably 20～26 ℃, and early stage, ripe relative humidity was preferably 85～95%, and the ripe time in early stage is preferably 1～5 day; The temperature of described later stage maturation is preferably 2～8 ℃, and the envionmental humidity of later stage maturation is preferably 85～95%, and the time of later stage maturation is preferably 15～20 days.Described maturation can be chosen in the ripe case of this area routine carries out, and preferably in aseptic ripe case, carries out.Described later stage maturation is preferably carried out after In Aluminium Foil Packing in ripe case.
According to the method for preparing monascus ruber surface-ripe cheese of the present invention, its main technological process comprises: 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, packing.
The mould cheese that the present invention also provides a kind of preparation method as above to make.
Described mould cheese, preferably, the protein that contains 200g～250g in every kilogram of mould cheese, the fat of 260g～300g, the sodium chloride of 10g～25g, the Ca of 1400mg～1800mg
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 the GABA of 64mg～140mg.
In described mould cheese, preferably, in every kilogram of mould cheese, citrinin content is below 1mg, lower than GB/T5009.222-2008 set upper limit.
Described mould cheese, preferably, this mould cheese surface has uniform white hypha, the mycelia that this mycelia is Mucor, the inside of cheese is uniform redness or purple.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
1, the present invention adopt the traditional mould monascus of China and Mucor as secondary fermentation agent prepare mould cheese, not only can make full use of in monascus and Mucor the plurality of enzymes systems such as protease separately, peptase, make protein degradation form little molecules such as being easy to the polypeptide of absorption of human body and amino acid, produce the functional components such as Monacolin K and GABA simultaneously, thereby give cheese nutritive value more.
2, the present invention can make the bacterial classification such as monascus and Mucor harmonic growth in cheese, not only give the quality of cheese softness and good mouthfeel, and make cheese there is the flavours such as milk fragrance and fermenting aroma, the pungent grade of having reduced traditional mold-ripened cheese stimulates local flavor, is applicable to Chinese Consumer's and likes external consumer's the food custom of Chinese style local flavor.
3, preparation method of the present invention, its technological process is simple, and easy operating can utilize existing process of cheese making equipment preferably, and meanwhile, in preparation method of the present invention, the maturation time of cheese is short, is convenient to suitability for industrialized production and popularization.
biomaterial preservation information
Monascus strain of the present invention, is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101 on May 8th, 2013.Bacterial strain deposit number: CGMCC No.7603.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
Raw material in following embodiment, as do not illustrated, is purchase gained.
Monascus is that preserving number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
The bean curd of fermented that Mucor is purchased from Mt. Huang in Anhui, separate and obtain.
Lactic acid bacteria fermenting agent is purchased from the Flora Danica leavening of Hansen Corp. of section or the MA14 leavening of Danisco A/S BJ Rep Office.
Renin is purchased from Danisco A/S BJ Rep Office, Hansen Corp. of section or DSM company (DSM).
Monascus spore liquid in following embodiment makes according to following preparation method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 20vol%, speed shaking table with 200rpm at 25 ℃ is cultivated 2 days, obtains seed liquor; Wherein, described monascus culture medium contains: the potato of 4g/L is soaked the glucose of powder and 20g/L;
2. described seed liquor is carried out in monascus fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 10vol%, and the speed shaking table with 200rpm at 32 ℃ is cultivated 12 days, obtains; Wherein, described monascus fluid nutrient medium contains: the potato of 20g/L is soaked the glucose of powder and 40g/L.
Mucor spore liquid in following embodiment makes according to following preparation method:
1. from Mucor inclined-plane picking spore to sterilized water, after breaing up spore suspension, by described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is 10vol%, at 25 ℃, constant incubator is cultivated 4 days, obtains seed liquor; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720g/L and the dregs of beans of 160g/L;
2. after above-mentioned seed liquor being shaken up, carry out fermented and cultured in Mucor fluid nutrient medium, the access amount of described seed liquor is 10vol%, and at 32 ℃, constant incubator is cultivated 4 days, obtains; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 840g/L and the dregs of beans of 240g/L.
In following embodiment, when renin adds with the form of the renin aqueous solution, add by the following method: renin is configured to the renin aqueous solution that mass concentration is 1～2wt%, adds be incubated 20min at 28～30 ℃ after.
Embodiment 1
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.8;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 32 ℃;
(3) add Flora Danica leavening, by 10U/100L, carry out acidifying fermentation, add monascus spore liquid (the bacterium number that makes the monascus in raw milk is 10 simultaneously
7cfu/L), take pH, drop to 6.4 terminals as acidifying fermentation;
(4) add calf abomasum renin, standing after stirring 10min, after curdled milk 30min, curd cutting is become to 2cm
3fritter, slowly stir 15min;
(5) discharge 30% whey, when pH value drops to 5.4, discharging whey finishes, and adds 2% salt, enters mold forming, overturns once respectively, then standing 12h at 18 ℃ at 1h, 5h, 19h;
(6) ziega is taken out from mould to standing 10min;
(7) (wherein, the bacterium number of graceful actinomucor is 1 × 10 the ziega of 1000g to be put into the graceful actinomucor spore liquid of 1L
4cfu/mL) in, at 16 ℃, soak 1h, dry 1h at 20 ℃;
(8) cheese that overturns every day, is divided into ripe and later stage maturation in early stage, and early stage, ripe temperature was 20 ℃, and envionmental humidity is 95%, and the time of maturation in early stage is 5 days; The temperature of later stage maturation is 8 ℃, and envionmental humidity is 85%, and the time of later stage maturation is 20 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 2
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.9;
(2) pasteurize, sterilization conditions is 68 ℃/30s, is cooled to 28 ℃;
(3) add MA14 leavening, by 140U/1000L, carry out acidifying fermentation, add monascus nutrient solution (the bacterium number that makes the monascus in raw milk is 10 simultaneously
8cfu/L); Take pH, drop to 6.3 terminals as acidifying fermentation;
(4) add microbial rennet, standing after stirring 5min, after curdled milk 25min, curd cutting is become to 1.8cm
3fritter, slowly stir 30min;
(5) discharge 40% whey, when pH value drops to 5.6, discharging whey finishes, and adds 2.5% salt, enters mold forming, overturns once respectively, then standing 12h at 18 ℃ at 0.5h, 6h, 22h;
(6) ziega is taken out from mould to standing 10min;
(7) the ziega surface uniform of every 250g is smeared 2mL Mucor racemosus spore liquid (wherein, the bacterium number in Mucor racemosus spore liquid is 5 × 10
4cfu/mL), dry 1h at 18 ℃;
(9) cheese that overturns every day, is divided into ripe and later stage maturation in early stage, and early stage, ripe temperature was 26 ℃, and envionmental humidity is 85%, and the time of maturation in early stage is 2 days; The temperature of later stage maturation is 2 ℃, and envionmental humidity is 90%, and the time of later stage maturation is 20 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 3
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.85;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 30 ℃
(3) add MA14 leavening, by 200U/1000L, carry out acidifying fermentation, add monascus nutrient solution (the bacterium number that makes the monascus in raw milk is 5 × 10 simultaneously
7cfu/L); Take pH, drop to 6.2 terminals as acidifying fermentation;
(4) add calf abomasum renin, standing after stirring 5min, after curdled milk 25min, curd cutting is become to 2.2cm
3fritter, slowly stir 25min;
(5) discharge 50% whey, when pH value drops to 5.4, discharging whey finishes, and adds 3.0% salt, enters mold forming, overturns once respectively, then standing 12h at 18 ℃ at 0.5h, 5h, 20h;
(6) ziega is taken out from mould to standing 10min;
(7) (the bacterium number in Mucor wutungkiao spore liquid is 1 × 10 to the ziega surface uniform of every 270g sprinkling 5m Mucor wutungkiao spore liquid
5cfu/mL), dry 1h at 20 ℃;
(8) cheese that overturns every day, is divided into ripe and later stage maturation in early stage, and early stage, ripe temperature was 22 ℃, and envionmental humidity is 90%, and the time of maturation in early stage is 3 days; The temperature of later stage maturation is 6 ℃, and envionmental humidity is 95%, and the time of later stage maturation is 15 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 4
(1) lactogenesis being up to the standards is carried out to standardization, making protein and fatty mass ratio is 0.85;
(2) pasteurize, sterilization conditions is 70 ℃/20s, is cooled to 30 ℃;
(3) add MA14 leavening, by 200U/1000L, carry out acidifying fermentation, add monascus nutrient solution (the bacterium number that makes the monascus in raw milk is 5 × 10 simultaneously
7cfu/L); Take pH, drop to 6.2 as acidifying fermentation terminal;
(4) add the microbial rennet aqueous solution that mass concentration is 1wt%, standing after stirring 5min, after curdled milk 25min, curd cutting is become to 2.2cm
3fritter, slowly stir 25min;
(5) discharge 50% whey, when pH value drops to 5.4, whey is drained, add 3.0% salt, enter mold forming, compacting, regularly upset, overturns once at 0.5h, 5h, 20h respectively, then standing 12h at 18 ℃;
(6) ziega is taken out from mould to standing 10min;
(7) (the bacterium number in fermented bean curd Mucor spore liquid is 1 × 10 to the ziega surface uniform of every 230g sprinkling 5mL fermented bean curd Mucor spore liquid
5cfu/mL), dry 1h at 20 ℃;
(8) cheese that overturns every day, is divided into ripe and later stage maturation in early stage, and maturing temperature is 20 ℃ in earlier stage, relative humidity is 90%, and the ripe time in early stage is 3 days, and later stage maturing temperature is 4 ℃, the envionmental humidity of later stage maturation is 90%, and the time of later stage maturation is 18 days.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the mould cheese of the present embodiment, this cheese surface coverage one deck white hypha, inside is certain redness or purple, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Table 1 is the comprehensive mould cheese subjective appreciation standard of formulating of standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004.
Table 2 is the sense organ evaluating meters that use the mould cheese that in embodiment 1～4, preparation method makes.
Table 1 sensory evaluation standard scale
Table 2 monascus ruber cheese sense organ evaluating meter
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Flavour and smell | 51.2±0.7a | 51.5±0.5a | 52.2±0.8a | 52.0±0.8a |
| 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 the mean+SD drawing after group marks by the standards of grading in table 1, and 100 are divided into full marks.Same a line, identical letter represents that difference is not remarkable.
From the data of table 2, can find out, organoleptic indicator in 4 embodiment is without significant difference, utilize monascus ruber and Mucor to produce cheese, not only can give cheese milk fragrance and beancurd preserved flavour, the pungent grade that can also reduce traditional mold-ripened cheese stimulates local flavor, and cheese surface is white in color simultaneously, and inside presents uniform redness or purple, quality is fine and smooth soft, is particularly suitable for the local flavor custom of Chinese Consumer's.
Table 3 and table 4 are respectively the component lists of the mould cheese that makes of traditional soft cheese and embodiments of the invention 1, from the contrast of table 3 and table 4, can find out the mould cheese that the embodiment of the present invention 1 makes and contain the bioactive ingredients such as the not available monascorubin of traditional soft cheese, Monascus and MonacolinK (Monacolin K), and the content of GABA will be higher than traditional soft cheese.
The method of testing of each composition of the cheese in table 3 and table 4 is as follows:
The mensuration of moisture, fat and NaCl adopts State Standard of the People's Republic of China GB5421 hard cheese detection method.Protein measuring adopts State Standard of the People's Republic of China GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring.High performance liquid chromatography in mensuration employing State Standard of the People's Republic of China's GB5413.5-2010 infant food of lactose and dairy products in the mensuration of lactose, sucrose.Ca
2+mensuration adopt the mensuration of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese in People's Republic of China's food security national standard infant food and dairy products.The mensuration of GABA adopts the high performance liquid chromatography of (the < < high-efficient liquid phase chromatogram technique analysis mould cheese Determination of Free Amino Acids > > < journal >2003 of Shanghai Aquatic Products Univ. 9CN), 12 (3): 282-284) such as Zheng Xiaopings.The mensuration of monascorubin adopts State Standard of the People's Republic of China GB/T5009.150-2003 to measure.The mensuration of Monacolin K adopts (< < HPLC method are measured acid type and the lactone type Monacolin K > > < journal >2003 of Wuxi Light Industry Univ. in red colouring agent for food, also used as a Chinese medicine, 22 (3): 46-52) such as Zhu Hua.The biomass of monascus ruber adopts the method for (>2006 brewage, (5): 34-37 in < < monascus protease production research > > < China) such as Shao Wei to measure.
The traditional soft cheese component list of table 3 (every 100g cheese)
Table 4 monascus ruber cheese component list (every 100g cheese)
| Protein (g) | 20～25 | Lactose (g) | 0.09～0.12 |
| Fat (g) | 26～30 | Monascorubin (U) | 1～10 |
| Moisture (g) | 43～54 | Monacolin?K（mg） | 0.25～1.35 |
[0121]?
| 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 preparation method for mould cheese, is characterized in that, it comprises the following step:
(1) by the raw milk after sterilization, under the condition of 28～32 ℃, inoculating lactic acid bacterium leavening agent and monascus (Monascus) spore liquid, acidifying fermentation to pH value is 6.2～6.4;
(2) add renin, curdled milk 25～30min after stirring 5～10min, obtains curdled milk;
(3) described curdled milk is carried out to cutting process, stir 15～30min; Obtain ziega;
(4) by described ziega discharging whey to pH value, be 5.4～5.8, add salt, enter mold forming, regularly upset;
(5) inoculation Mucor (Mucor) spore liquid, maturation.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), described raw milk is rich milk and/or skimmed milk; Described sterilization is pasteurize; The temperature of described pasteurize is 68～72 ℃; The time of described pasteurize is 15～30s; Lactic acid bacteria in described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); The consumption of described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent that adds 10～20U in every 100L raw milk; The spore liquid that described monascus spore liquid is a kind of monascus, or the mixture of the spore liquid of multiple monascus;
And/or described monascus is that preserving number is the red colouring agent for food, also used as a Chinese medicine (Monascus sp.) of CGMCC No.7603.
3. mould preparation method as claimed in claim 1, it is characterized in that, in step (1), the preparation method of described monascus spore liquid, it comprises the following step: described monascus is inoculated in monascus fluid nutrient medium, and the bacterium number that is activated to monascus in culture medium is 10
5～10
6cfu/mL; Described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L; The addition of described monascus spore liquid is that to make the bacterium number of the monascus in raw milk be 10
7cfu/L～10
8cfu/L.
4. preparation method as claimed in claim 3, is characterized in that, the preparation method of described monascus spore liquid, and it comprises the following step:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 2～4 days, obtains seed liquor; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L;
2. described seed liquor is carried out in monascus fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 5～10vol%, and the speed shaking table with 150～200rpm at 25～32 ℃ is cultivated 10～12 days, obtains; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), described renin is for being calf abomasum renin and/or microbial rennet; Described renin, when adding, is configured to by described renin the renin aqueous solution that mass concentration is 1～2wt%, adds after being incubated 20min at 28～30 ℃;
And/or in step (3), described ziega is 1.8～2.2cm
3cuboid.
6. preparation method 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; Described enter the temperature of mold forming be 18～22 ℃; Described regular upset is carried out respectively when entering 0.5～1h after mould, 5～6h and 19～22h; After described regular upset finishes, by ziega standing 10～12h at 18～22 ℃;
And/or, in step (4), in described entering after mold forming, before described regular upset, also comprise the operation that ziega is suppressed;
And/or, in step (4), after described regular upset finishes, before described maturation, also carry out the operation of the demoulding; After the described demoulding, by standing described ziega 10～30min.
7. preparation method as claimed in claim 1, it is characterized in that, in step (5), described Mucor is one or more in graceful actinomucor (Actinomucor elegans), Mucor racemosus (Mucor racemosus), fermented bean curd Mucor (Mucor sufu) and Mucor wutungkiao (Mucor wutungkiao);
The preparation method of described Mucor spore liquid, it comprises the following step: described Mucor is inoculated in Mucor fluid nutrient medium, and the bacterium number that is activated to Mucor in culture medium is 10
4～10
5cfu/mL; Described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
8. preparation method as claimed in claim 7, is characterized in that, the preparation method of described Mucor spore liquid, and it comprises the following step:
1. from Mucor inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by described spore suspension access Mucor fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains seed liquor; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L;
2. after described seed liquor being shaken up, carry out fermented and cultured in Mucor fluid nutrient medium, the access amount of described seed liquor is 5～10vol%, and at 25～32 ℃, constant incubator is cultivated 2～4 days, obtains; Wherein, described Mucor fluid nutrient medium comprises: the wheat bran of 720～840g/L and the dregs of beans of 160～240g/L.
9. preparation method as claimed in claim 1, is characterized in that, in step (5), the vaccination ways of described Mucor spore liquid is for soaking, smearing or spray; The environment temperature of described inoculation is 16～20 ℃; When adopting immersion way inoculation, carry out by the following method: the ziega of 920～1080g is mixed with the Mucor spore liquid of 1L, dry after soaking; Strain number in described Mucor spore liquid is 10
4～10
5cfu/mL; The time of described immersion is 1h～1.5h; When employing is smeared or when the mode of spraying inoculates, in the ziega of every 230～270g, the consumption of Mucor spore liquid is 2～10mL.
10. preparation method as claimed in claim 1, is characterized in that, in step (5), described maturation comprises ripe and later stage maturation in earlier stage; Described early stage, the temperature of maturation was 20～26 ℃, and early stage, ripe relative humidity was 85～95%, and the ripe time in early stage is 1～5 day; The temperature of described later stage maturation is 2～8 ℃, and the envionmental humidity of later stage maturation is 85～95%, and the time of later stage maturation is 15～20 days.
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| CN106551001A (en) * | 2016-11-17 | 2017-04-05 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN106720394A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
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| CN104957264A (en) * | 2015-07-24 | 2015-10-07 | 黑龙江省乳品工业技术开发中心 | Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA) |
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| CN107156316B (en) * | 2016-10-31 | 2020-07-07 | 广西壮族自治区水牛研究所(中国农业科学院水牛研究所) | Soft buffalo milk cheese prepared by mixed fermentation of red yeast rice and mucor and preparation method thereof |
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| CN106538702A (en) * | 2016-11-17 | 2017-03-29 | 光明乳业股份有限公司 | A kind of sootiness cream cheese sausage and preparation method thereof |
| CN106551001A (en) * | 2016-11-17 | 2017-04-05 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
| CN106720394A (en) * | 2016-11-17 | 2017-05-31 | 光明乳业股份有限公司 | A kind of cream cheese sausage and preparation method thereof |
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