CN103749716A - Monascus cheese and preparation method thereof - Google Patents
Monascus cheese and preparation method thereof Download PDFInfo
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- CN103749716A CN103749716A CN201410056772.7A CN201410056772A CN103749716A CN 103749716 A CN103749716 A CN 103749716A CN 201410056772 A CN201410056772 A CN 201410056772A CN 103749716 A CN103749716 A CN 103749716A
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Abstract
The invention discloses monascus cheese and a preparation method thereof.The preparation method of the monascus cheese comprises the following steps of: (1) inoculating a lactic acid bacterium fermentation agent to sterilized raw milk at 28-32 DEG C for fermentation till a pH (potential of hydrogen) value is 6.2-6.6, (2) adding chymosin, curding to form curd after stirring, (3) cutting the curd to form curd blocks, (4) draining the curd blocks till the pH (potential of hydrogen) value is 5.4-5.8, putting into a mold for forming, standing, and turning over regularly, and (5) soaking the curd blocks obtained in Step (4) with saline, then standing, spraying monascus spore liquid, and curing, wherein a monascus strain is monascus purpureus BD-M-1 strain with the collection number of CGMCC (China General Microbiological Culture Collection Center) No. 8120. The monascus cheese improves the texture and flavor of cheese, and adds a nutritive value of the cheese, and the preparation method is simple and convenient.
Description
Technical field
The present invention relates to a kind of monascus cheese and preparation method thereof.
Background technology
Monascus (Monascus) is in the history of the existing more than one thousand years of application of China, and it is applied to one of useful fungi of food processing the earliest for China, is acknowledged as 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, citrinin (Monacolin K) class material, GABA and multiple enzyme etc.
Cheese have the title of " milk gold ", has concentrated most of elite composition in Ruzhong, and nutritive value is very high, is typical high nutritious and healthy food, and discharges a large amount of wheys, and therefore, the lactose content in cheese is lower.Therefore, edible cheese is not prone to lactose intolerance.The composition such as rich in protein and polypeptide in cheese, is hydrolyzed into the multiple amino acid being easily absorbed by the body by various protease and polypeptidase etc., and therefore cheese is applicable to different crowds, is particularly useful for lactose intolerance receptor and diabetic.Approximately there is 40% fresh milk in the annual whole world for 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.
Due at the main dependence on import of China's cheese, and the local flavor of import cheese is difficult to be accepted by Chinese Consumer's, therefore, restricted the market development of Chinese cheese.In patent CN103444878A, disclose preparation method of a kind of monascus cheese and products thereof, still, the monascus cheese nutritional labeling that the preparation method in this patent makes is as lower in the content of monascorubin, citrinin class material and GABA.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, the processing technology of foreign cheese and means, by autonomous innovation and process modification optimization, develop and be applicable to Chinese Consumer's taste and cheese with Chinese characteristics, and active metabolite content is higher, nutritive value is also high, can meet people's demand, be one of problem demanding prompt solution in Chinese cheese development.
Summary of the invention
Technical problem to be solved by this invention is in order to solve the technical problem that active metabolite content is low and local flavor is difficult to be accepted by Chinese Consumer's in existing monascus cheese, and a kind of monascus cheese and preparation method thereof is provided.The monascus cheese that the present invention makes belongs to natural mold-ripened cheese, utilizes monascus ruber effectively to improve quality and the local flavor of cheese, and the content of the active metabolite of monascus is high, can increase the nutritive value of cheese, meanwhile, preparation method of the present invention is simple and easy to do, easy to utilize.
The preparation method who the invention provides a kind of monascus cheese, it comprises the following step:
(1) by the raw milk after sterilization, inoculating lactic acid bacterium leavening agent under the condition of 28 ℃～32 ℃, ferment to pH value be 6.2～6.6;
(2) add renin, curdled milk after stirring, obtains curdled milk;
(3) described curdled milk is carried out to cutting process, obtain ziega;
(4) by described ziega discharging whey to pH value, be 5.4～5.8, enter mold forming, standing, regularly upset;
(5) standing after ziega saline sook step (4) being obtained, spray monascus (Monascus) spore liquid, maturation,, wherein, the monascus ruber number in described monascus spore liquid is 10
4cfu/mL～10
5cfu/mL; Monascus strain in described monascus spore liquid is that deposit number is purplish red song (Monascus purpureus) the BD-M-1 bacterial strain of CGMCC No.8120.
In step (1), described raw milk is the raw milk through being up to the standards of this area routine, is preferably rich milk and/or skimmed milk.Described raw milk is in use through standardization.Described rich milk is after standardization, and its fat content is preferably 3.1%～3.5%, and described percentage refers to that the fatty quality in raw milk accounts for the percentage of the quality of raw milk.The kind of described raw milk can be the raw milk of this area routine, is preferably one or more in cow's milk, sheep breast, horse breast and bactrian camel milk.Described rich milk refers to the sweet milk that does not pass through any ungrease treatment.Described skimmed milk refers to the sweet milk through ungrease treatment.The method of described ungrease treatment and condition are method and the condition of the conventional ungrease treatment in this area.
In step (1), the method for described sterilization and condition can be method for disinfection and the condition of this area routine, are preferably pasteurize.The temperature of described pasteurize is preferably 68 ℃～72 ℃.The time of described pasteurize is preferably 15s～30s.
In step (1), described lactic acid bacteria fermenting agent can be this area and prepares the conventional lactic acid bacteria fermenting agent that soft cheese is used.Lactic acid bacteria in described lactic acid bacteria fermenting agent is preferably Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).Described lactic acid bacteria fermenting agent is 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 in the raw milk for every 100L, adds the lactic acid bacteria fermenting agent of 10U～20U.
In step (2), described renin can be the conventional renin using in this area, in the preparation of cheese, adds the formation that renin is conducive to 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 company (DSM).Described renin can add according to the method for this area routine, preferably for 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, preferably in the raw milk for every 100L, adds the renin of 1g～3g.
In step (2), the method for described stirring and condition can be method and the condition of this area routine, and the time of described stirring is preferably 5min～10min.The method of described curdled milk and condition can be method and the condition of this area routine, and the time of described curdled milk is preferably 30min～40min.
In step (3), the method for described cutting and condition are that conventional method and condition are cut in this area, preferably, for the steel wire cutter take sword spacing as 1.8cm～2.2cm, curd cutting are become to ziega.The specification of described ziega is preferably 1.8cm
3～2.2cm
3cuboid, be more preferably 1.8cm
3～2.2cm
3square.The ziega of above-mentioned specification can not cause cheese to subside in maturation, simultaneously easy full maturity, inner homogeneous.
In step (4), the method for described discharging whey and condition can be this area conventional method and condition.Generally according to the moisture requirement of the type of original cheese and finished product, Free water is fully discharged, conventionally whey is discharged by the bottom of cheese vat or the pipeline of side, add sieve plate to block pipeline opening in case ziega flows out.During the terminal of described discharging whey, the pH value of described ziega is preferably 5.4～5.8.The operation of described discharging whey, preferably comprises the following step: described ziega is placed in to the cheese vat that is added with sieve plate, stirs standing 15min～30min after 5min～10min, and 30%～50% the whey of draining.
In step (4), the described object that enters mold forming is to pack in this area described ziega into the conventional cheese mould using to form solid shape.The described method that enters mold forming and condition are method and the condition of this area routine.The described temperature that enters mold forming can be this area cheese and enters the temperature of mold forming routine, is preferably 18 ℃～22 ℃.The described standing time is the time that this area ziega enters the standing routine of mold forming, is preferably 18h～24h.In standing process, described ziega is discharging whey further.The method of described regular upset and condition are method and the condition of this area routine, and described regular upset is preferably that every 1h～2h overturns once.
In step (5), described SS saline soaked method and condition are method and the condition of this area routine, preferably so that the salt content of ziega reaches 0.5～1.5wt%.Described salt solution can be the conventional salt solution using of cheese salt marsh in this area, is generally edible salt water.Edible salt content in described salt solution is preferably 20～22wt%.The environment temperature that described ziega soaks in salt solution is preferably 14 ℃～16 ℃.The time that described ziega soaks in salt solution is preferably 4h～8h.
In step (5), the described standing time is the time that this area ziega enters the standing routine of mold forming, is preferably 1h～2h.Standingly can make cheese dry tack free, convenient inoculation monascus spore liquid.
In step (5), described purplish red song (Monascus purpureus) BD-M-1 bacterial strain, be 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, preservation date: on August 28th, 2013, deposit number is CGMCC No.8120.
In step (5), described monascus spore liquid is preferably for expanding purplish red song (Monascus purpureus) BD-M-1 bacterial strain the nutrient solution obtaining after cultivation according to this area conventional method.The preparation method of described monascus spore liquid, preferably comprises the following step: purplish red bent BD-M-1 is inoculated in fluid nutrient medium, and the bacterium number being activated in culture medium is 10
4cfu/mL～10
5cfu/mL.Described fluid nutrient medium preferably comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L.
The preparation method of described monascus spore liquid, more preferably comprises the following step:
1. from purplish red bent BD-M-1 inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, described percentage refers to that the volume of spore suspension accounts for the percentage of the volume of fluid nutrient medium, speed shaking table with 150rpm～200rpm at 25 ℃～32 ℃ is cultivated 1～3 day, obtains seed liquor; Wherein, described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L;
2. described seed liquor is carried out in fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 5vol%～10vol%, described percentage refers to that the volume of seed liquor accounts for the percentage of the volume of fluid nutrient medium, speed shaking table with 150rpm～200rpm at 25 ℃～32 ℃ is cultivated 3～5 days, obtains; Wherein, described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L.
In the present invention, according to 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 (5), the spraying operation that is operating as this area routine of described sprinkling.In the present invention, described sprinkling is preferably the ziega surface that the monascus spore liquid of 2mL～10mL is sprayed to 230g～270g.
In step (5), described ripe method and condition can be method and the condition of this area routine.Described maturation preferably comprises initial stage maturation, mid-term maturation and later stage maturation.The temperature of described initial stage maturation is preferably 20 ℃～22 ℃, and the envionmental humidity (RH) of initial stage maturation is preferably 90%～95%, and the time of initial stage maturation is preferably 1～2 week; Described mid-term, the temperature of maturation was preferably 12 ℃～16 ℃, and mid-term, the envionmental humidity (RH) of maturation was preferably 90%～95%, and the time of maturation in mid-term is preferably 1～2 week; The temperature of described later stage maturation is preferably 2 ℃～6 ℃, and the time of later stage maturation is preferably 15～20 days.Described maturation, by carrying out in the maturing chamber of this area routine, makes it ripe as the ziega that sprayed monascus spore liquid being placed in to aseptic ripe case.
The present invention also provides a kind of monascus cheese being made by above-mentioned preparation method.
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 adopts purplish red bent BD-M-1 bacterial strain to make cheese, has given monascus cheese active metabolite content high, the high new product performance of nutritive value.Monascus cheese of the present invention compares to traditional cheese and has new feature in color and profile, makes consumer break through the understanding to conventional cheese.
2, monascus cheese of the present invention has improved in conventional cheese due to ketone and too high the produced stimulation local flavor of fatty acid proportion, and because the metabolite of monascus is secreted in cheese in the process of cheese ripening, not only strengthened the color of cheese, due to the metabolite of monascus, there is the function of auxiliary antilipemic, hypotensive, antifatigue and enhancing immunity simultaneously, and active metabolite content is high, be of high nutritive value, therefore monascus cheese of the present invention has promoted nutritive value and the health-care efficacy of conventional cheese.
3, the further research and development that monascus cheese of the present invention is monascus cheese provides foundation, for the research of China's traditional fermented food provides new direction.The present invention adopts the inoculation method of spray-type, can equably spore liquid be sprayed on to cheese surface, forms the mould film of the fine and smooth ventilation of one deck, is more conducive to the growth of mould, accelerates the maturation of cheese, saves the consumption of spore liquid simultaneously.
biomaterial preservation information
Purplish red song of the present invention (Monascus purpureus) BD-M-1 bacterial strain, be 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, preservation date: on August 28th, 2013, deposit number: CGMCC No.8120.
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.
In following embodiment, the source of part reagent or raw material is as follows:
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 in comparative example 1 is red colouring agent for food, also used as a Chinese medicine (Monascus sp.) GL-1 bacterial strain, this bacterial strain has been deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013, bacterial strain deposit number: CGMCC No.7603 announces in CN103444878A.
Monascus in embodiment 1～4 is purplish red song (Monascus purpureus) BD-M-1 bacterial strain, be 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, preservation date: in August, 2013, deposit number: CGMCC No.8120.
Monascus spore liquid in following embodiment makes according to following preparation method:
1. from purplish red bent BD-M-1 inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, described percentage refers to that the volume of spore suspension accounts for the percentage of the volume of fluid nutrient medium, speed shaking table with 150rpm～200rpm at 25 ℃～32 ℃ is cultivated 1～3 day, obtains seed liquor; Wherein, described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L;
2. described seed liquor is carried out in fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 5vol%～10vol%, described percentage refers to that the volume of seed liquor accounts for the percentage of the volume of fluid nutrient medium, speed shaking table with 150rpm～200rpm at 25 ℃～32 ℃ is cultivated 3～5 days, obtains; Wherein, described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L.
Embodiment 1
(1) get the fresh cow milk process standardization that 100L is up to the standards, make fat content adjust to 3.1%, sterilization 15s at 72 ℃, is then cooled to 28 ℃; Inoculation Flora Danica leavening, by the leavening that adds 10U in 10U/100L(100L raw milk) to carry out fermentative acidification to pH value be 6.6;
(2) by adding the renin of 1g to add the renin of Hansen Corp. of section in 1g/100L(100L raw milk, curdled milk 40min after stirring 5min, obtains curdled milk;
(3) steel wire cutter take sword spacing as 1.8cm, becomes 1.8cm by curd cutting
3cuboid, obtain ziega;
(4) stir standing 15min after 5min, 30% the whey of draining, is down to 5.4 o'clock terminals as discharging whey until the pH of ziega value; Ziega is entered to mold forming, and standing 18h at 18 ℃, further discharges whey, overturns once during this time every 2h;
(5) ziega being put into mass concentration is 20% salt solution, at 14 ℃, soaks 4h, makes the salt content of ziega reach 1.0wt%.Standing 1h after taking out; The monascus spore liquid of spraying 2mL to 230g ziega surface uniform, wherein the bacterium number in monascus spore liquid is 10
5cfu/mL, puts into aseptic ripe case ripe, and maturation condition is: the temperature of initial stage maturation is 20 ℃, and the envionmental humidity of initial stage maturation is 90%, and the time of initial stage maturation is 2 weeks; Mid-term, the temperature of maturation was 16 ℃, and mid-term, the envionmental humidity of maturation was 90%, and the time of maturation in mid-term is 2 weeks; 2 ℃ of the temperature of later stage maturation, the time of later stage maturation is 20 days; Obtain cheese.
Embodiment 2
(1) get the fresh sheep breast process standardization that 100L is up to the standards, make fat content adjust to 3.3%, sterilization 30s at 68 ℃, is then cooled to 30 ℃; Inoculation MA14 leavening, by the leavening that adds 20U in 20U/100L(100L raw milk) carry out fermentative acidification to pH be 6.2;
(2) by adding the renin of 2g to add the renin of Danisco A/S BJ Rep Office in 2g/100L(100L raw milk, after stirring 10min, curdled milk 35min obtains curdled milk;
(3) steel wire cutter take sword spacing as 2.2cm, becomes 2.2cm by curd cutting
3cuboid, obtain ziega;
(4) stir standing 30min after 10min, 40% the whey of draining, is down at 5.8 o'clock as discharging whey terminal until the pH of whey value; Ziega is entered to mold forming, and standing 24h at 22 ℃, further discharges whey, overturns once during this time every 1h;
(5) ziega being put into mass concentration is to soak 8h at 16 ℃ of 22% salt solution, makes the salt content of ziega reach 0.5wt%.Standing 2h after taking out; To 250g ziega surface uniform, spray 6mL monascus spore liquid, wherein, the bacterium number in monascus spore liquid is 5 × 10
4cfu/mL, puts into aseptic ripe case ripe.Maturation condition is: the temperature of initial stage maturation is 22 ℃, and the envionmental humidity of initial stage maturation is 95%, and the time of initial stage maturation is 1 week; Mid-term, the temperature of maturation was 12 ℃, and mid-term, the envionmental humidity of maturation was 95%, and the time of maturation in mid-term is 1 week; The temperature of later stage maturation is 4 ℃, and the time of later stage maturation is 18 days; Obtain cheese.
Embodiment 3
(1) get the fresh horse breast process standardization that 100L is up to the standards, make fat content adjust to 3.5%, sterilization 25s at 70 ℃, is then cooled to 32 ℃; Inoculation Flora Danica leavening, by the leavening that adds 15U in 15U/100L(100L raw milk) to carry out fermentative acidification to pH value be 6.4;
(2) by adding the renin of 3g to add the renin of DSM company in 3g/100L(100L raw milk, after stirring 7min, curdled milk 30min obtains curdled milk;
(3) steel wire cutter take sword spacing as 2.0cm, becomes 2.0cm by curd cutting
3cuboid, obtain ziega;
(4) stir standing 25min after 7min, 50% the whey of draining, is down to 5.6 o'clock terminals as discharging whey until the pH of whey value; Ziega is entered to mold forming, and standing 21h at 20 ℃, further discharges whey, overturns once during this time every 1.5h;
(5) ziega being put into mass concentration is to soak 6h at 15 ℃ of 25% salt solution, makes the salt content of ziega reach 1.5wt%.Standing 1h after taking out; The monascus spore liquid of spraying 10mL to 270g ziega surface uniform, wherein, the bacterium number in monascus spore liquid is 10
4cfu/mL, puts into aseptic ripe case ripe.Maturation condition is: the temperature of initial stage maturation is 21 ℃, and the envionmental humidity of initial stage maturation is 92%, and the time of initial stage maturation is 10 days; Mid-term, the temperature of maturation was 14 ℃; Mid-term, the envionmental humidity of maturation was 92%, and the time of maturation in mid-term is 10 days; The temperature of later stage maturation is 6 ℃, and the time of later stage maturation is 15 days; Obtain cheese.
Embodiment 4
(1) get the fresh bactrian camel milk process standardization that 100L is up to the standards, make fat content adjust to 3.1%, sterilization 15s at 72 ℃, is then cooled to 28 ℃; Inoculation MA14 leavening, by the leavening that adds 10U in 10U/100L(100L raw milk) carry out fermentative acidification to pH value and drop to 6.6;
(2) by adding the renin of 1g to add the renin of Hansen Corp. of section in 1g/100L(100L raw milk, after stirring 10min, curdled milk 40min obtains curdled milk;
(3) steel wire cutter take sword spacing as 1.8cm, becomes 1.8cm by curd cutting
3cuboid, obtain ziega;
(4) stir standing 15min after 5min, 30% the whey of draining, is down to 5.4 o'clock terminals as discharging whey until the pH of whey value; Ziega is entered to mold forming, and standing 18h at 18 ℃, further discharges whey, overturns once during this time every 2h;
(5) ziega being put into mass concentration is to soak 8h at 14 ℃ of 25% salt solution, makes the salt content of ziega reach 1.0wt%.Standing 1h after taking out; The monascus spore liquid of spraying 6mL to 250g ziega surface uniform, wherein, the bacterium number in monascus spore liquid is 5 × 10
4cfu/mL, puts into aseptic ripe case ripe.Maturation condition is: the initial stage is ripe is 20 ℃ of temperature, and the envionmental humidity of initial stage maturation is 90%, and the time of initial stage maturation is 2 weeks; Mid-term, the temperature of maturation was 16 ℃, and mid-term, the envionmental humidity of maturation was 90%, and the time of maturation in mid-term is 2 weeks; The temperature of later stage maturation is 6 ℃, and the time of later stage maturation is 15 days; Obtain monascus cheese.
Comparative example 1
Technological parameter according to embodiment in patent CN103444878A carries out contrast experiment, and its concrete technical process is as follows:
(1) get the fresh cow milk process standardization that 100L is up to the standards, make fat content adjust to 3.1%, sterilization 2min at 72 ℃, is then cooled to 28 ℃; Inoculation R-704 leavening, by the leavening that adds 1g in 1g/50L(50L raw milk) carry out fermentative acidification to pH value and drop to 6.5;
(2) by adding the renin of 1g to add the renin of Hansen Corp. of section in 1g/100L(100L raw milk, after stirring 10min, curdled milk 30min obtains curdled milk;
(3) steel wire cutter take sword spacing as 1.8cm, becomes 1.8cm by curd cutting
3cuboid, obtain ziega;
(4) stir drain 30% whey of 10min, until the pH of whey value, be down to 5.4 o'clock terminals as discharging whey; Add 2.5% salt, ziega is entered to mold forming, standing 18h at 18 ℃, further discharges whey, overturns once during this time every 2h;
(5) to 250g ziega surface uniform, spray the monascus spore liquid of about 1mm, wherein, the bacterium number in monascus spore liquid is 5 × 10
4cfu/mL, is made by following method: monascus GL-1 is carried and being a few days ago inoculated in monascus culture medium, and described monascus culturing base formula is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; Put into aseptic ripe case ripe.Maturation condition is: the initial stage is ripe is 20 ℃ of temperature, and the envionmental humidity of initial stage maturation is 90%, and the time of initial stage maturation is 2 weeks; The temperature of middle and later periods maturation is 16 ℃, and the envionmental humidity of middle and later periods maturation is 90%, and the time of middle and later periods maturation is 2 weeks; Obtain monascus cheese.
Table 1 is with reference to standard GB/T 5420-2010 and the comprehensive mould cheese subjective appreciation standard of formulating of Chinese dairy processing industry industry standard RHB504-2004.
Table 2 is the sensory evaluation data that adopt the monascus cheese that the preparation method in embodiment 1～4 and comparative example 1 makes.
Table 1 sensory evaluation standard scale
Table 2 monascus cheese sense organ evaluating meter
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 |
| Flavour and smell | 51.3±0.7a | 52.1±0.5a | 51.6±0.8a | 50.9±0.9a | 51.2±0.9a |
| Structural state | 21.5±0.5a | 21.3±0.6a | 22.1±0.7a | 22.3±0.7a | 22.1±0.8a |
| Shell | 8.2±0.4a | 7.6±0.6a | 8.1±0.3a | 8.0±0.3a | 7.7±0.3a |
| Color and luster | 8.2±0.5a | 8.3±0.3a | 8.4±0.6a | 8.5±0.4a | 8.1±0.5a |
| Total score | 89.2±0.7a | 89.3±0.6a | 90.2±0.9a | 89.7±0.8a | 89.1±0.7a |
Above-mentioned 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 sensorial data of table 2, can find out, the organoleptic indicator in 4 embodiment is without significant difference, with comparative example 1 organoleptic indicator also without significant difference.The monascus cheese that preparation method of the present invention makes, has this kind of distinctive flavour of cheese and smell, and fermenting aroma is strong, there is the distinctive tender texture of such cheese, shell is good, surface uniform, careful, free of losses, and shell takes on a red color or purple, and inside is uniform redness or purple; Be particularly suitable for the eating habit of Chinese Consumer's.
Table 3, table 4 and table 5 are respectively the component lists of the monascus cheese that makes of the monascus cheese that makes of the preparation method of traditional soft cheese, embodiment 1 and comparative example's 1 preparation method.Conventional cheese in table 3 is many
jin Biwen cheese (No. 1 cheese) and cook select not cheese (No. 2 cheese) of original flavor inscription on ancient bronze objects, respectively purchased from Shanghai Gao Fu Food Co., Ltd and large prosperous three long days (Shanghai) commerce and trade Co., Ltd.
The traditional soft cheese component list of table 3 (every 100g cheese)
Monascus cheese component list (every 100g cheese) in table 4 embodiment 1
| Protein (g) | 21±3 | Lactose (g) | 0.12±0.02 |
| Fat (g) | 28±2 | Monascorubin (U) | 15±1 |
| Moisture (g) | 50±2 | Monacolin?K（mg） | 1.05±0.1 |
| NaCl（g） | 0.7±0.2 | Monascus (g) | 0.25±0.05 |
| Ca 2＋（mg） | 160±20 | GABA (mg) | 9±1 |
Monascus cheese component list in table 5 comparative example 1 (every 100g cheese)
| Protein (g) | 21±3 | Lactose (g) | 0.12±0.02 |
| Fat (g) | 28±2 | Monascorubin (U) | 15±1 |
| Moisture (g) | 50±2 | Monacolin?K（mg） | 0.55±0.01 |
| NaCl（g） | 2.1±0.2 | Monascus (g) | 0.15±0.05 |
| Ca 2＋（mg） | 160±20 | GABA (mg) | 6±1 |
From table 3, table 4 and table 5 contrast, can find out: the monascus cheese that embodiment 1 and comparative example 1 make, 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, and the content of the bioactive ingredients such as monascus, MonacolinK (Monacolin K) and GABA in the monascus cheese that makes of the embodiment 1 monascus cheese that will make higher than comparative example 1.
In table 3～table 5, 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 GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring method.High performance liquid chromatography in mensuration employing the People's Republic of China's standard GB/T 5413.5-2010 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 preparation method of cheese of the present invention, due to the method that adopts monascus spore liquid 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 monascus spore liquid directly method of inoculation can make the enzyme systems such as protease that monascus metabolism produces, polypeptidase start to be just distributed in the inside and outside of monascus cheese from the ripe initial stage, therefore, cheese is in maturation, its inner proteolysis speed obviously improves, and the degree of proteolysis is also improved simultaneously.Therefore, the monascus cheese that preparation method of the present invention makes, the content of GABA will be higher than the monascus cheese in traditional soft cheese and comparative example.
Claims (10)
1. a preparation method for monascus cheese, is characterized in that, it comprises the following step:
(1) by the raw milk after sterilization, inoculating lactic acid bacterium leavening agent under the condition of 28 ℃～32 ℃, ferment to pH value be 6.2～6.6;
(2) add renin, curdled milk after stirring, obtains curdled milk;
(3) described curdled milk is carried out to cutting process, obtain ziega;
(4) by described ziega discharging whey to pH value, be 5.4～5.8, enter mold forming, standing, regularly upset;
(5) standing after ziega saline sook step (4) being obtained, spray monascus (Monascus) spore liquid, maturation,, wherein, the monascus ruber number in described monascus spore liquid is 10
4cfu/mL～10
5cfu/mL; Monascus strain in described monascus spore liquid is that deposit number is purplish red song (Monascus purpureus) the BD-M-1 bacterial strain of CGMCC No.8120.
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 raw milk is one or more in cow's milk, sheep breast, horse breast and bactrian camel milk; Described sterilization is pasteurize; The temperature of described pasteurize is 68 ℃～72 ℃; The time of described pasteurize is 15s～30s;
And/or, in step (1), the 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 addition of described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent that adds 10U～20U in the raw milk of every 100L.
3. preparation method as claimed in claim 1, is characterized in that, in step (2), described renin is calf abomasum renin and/or microbial rennet; Described renin, when adding, is configured to by described renin the renin aqueous solution that mass concentration is 1～2wt%, adds after being incubated 20min at 28 ℃～30 ℃; The addition of described renin is the lactic acid bacteria fermenting agent that adds 1g～3g in the raw milk of every 100L;
And/or in step (2), the time of described stirring is 5min～10min; The time of described curdled milk is 30min～40min.
4. preparation method as claimed in claim 1, is characterized in that, in step (3), described is cut into the steel wire cutter take sword spacing as 1.8cm～2.2cm, and curd cutting is become to ziega; The specification of described ziega is 1.8cm
3～2.2cm
3cuboid.
5. 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; The operation of described discharging whey, it comprises the following step: described ziega is placed in to the cheese vat that is added with sieve plate, standing 15min～30min after stirring 5min～10min;
And/or in step (4), the described temperature that enters mold forming is 18 ℃～22 ℃;
And/or in step (4), the described standing time is 18h～24h; Described regular upset is that every 1h～2h overturns once.
6. preparation method as claimed in claim 1, is characterized in that, in step (5), during described SS saline soaked terminal, the salt content of described ziega is 0.5～1.5wt%; The content of the edible salt in described salt solution is 20～25wt%; Environment temperature when described ziega soaks in salt solution is 14 ℃～16 ℃; The time that described ziega soaks in salt solution is 4h～8h;
And/or in step (5), the described standing time is 1h～2h.
7. preparation method as claimed in claim 1, it is characterized in that, in step (5), the preparation method of described monascus spore liquid, comprise the following step: described purplish red song (Monascus purpureus) BD-M-1 is inoculated in fluid nutrient medium, and being activated to bacterium number in culture medium is 10
4cfu/mL～10
5cfu/mL; Described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L.
8. preparation method as claimed in claim 7, is characterized in that, the preparation method of described monascus spore liquid, comprises the following step:
1. from purplish red bent BD-M-1 inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access fluid nutrient medium, the access amount of described spore suspension is 10～20vol%, speed shaking table with 150rpm～200rpm at 25 ℃～32 ℃ is cultivated 1～3 day, obtains seed liquor; Wherein, described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L;
2. described seed liquor is carried out in fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 5～10vol%, and the speed shaking table with 150rpm～200rpm at 25 ℃～32 ℃ is cultivated 3～5 days, obtains; Wherein, described fluid nutrient medium comprises: the potato of 4g/L～20g/L is soaked the glucose of powder and 20g/L～40g/L.
9. preparation method as claimed in claim 1, is characterized in that, in step (5), described sprinkling is the ziega surface that the monascus spore liquid of 2mL～10mL is sprayed to 230g～270g;
And/or in step (5), described maturation comprises initial stage maturation, mid-term maturation and later stage maturation; The temperature of described initial stage maturation is 20 ℃～22 ℃, and the envionmental humidity of initial stage maturation is 90%～95%, and the time of initial stage maturation is 1～2 week; Described mid-term, the temperature of maturation was 12 ℃～16 ℃, and mid-term, the envionmental humidity of maturation was 90%～95%, and the time of maturation in mid-term is 1～2 week; The temperature of described later stage maturation is 2 ℃～6 ℃, and the time of later stage maturation is 15～20 days.
10. the monascus cheese that the preparation method as described in claim 1～9 any one makes.
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| CN104186683A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Monascus cheese with health function and preparation method of monascus cheese |
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| CN104186684B (en) * | 2014-08-26 | 2016-08-24 | 光明乳业股份有限公司 | One kind bleu cheese and preparation method thereof |
| CN104255932A (en) * | 2014-09-28 | 2015-01-07 | 中国农业大学 | Cheese and preparation method thereof |
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Also Published As
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| CN104585333B (en) | 2017-07-28 |
| CN104585333A (en) | 2015-05-06 |
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