CN104186683A - Monascus cheese with health function and preparation method of monascus cheese - Google Patents
Monascus cheese with health function and preparation method of monascus cheese Download PDFInfo
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- CN104186683A CN104186683A CN201410380317.2A CN201410380317A CN104186683A CN 104186683 A CN104186683 A CN 104186683A CN 201410380317 A CN201410380317 A CN 201410380317A CN 104186683 A CN104186683 A CN 104186683A
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Abstract
The invention discloses a monascus cheese with the health function and a preparation method of the monascus cheese. The preparation method comprises the following steps: (1) inoculating sterilized raw milk by a lactic acid bacteria starter and a monascus spore liquid under the condition of 28-32 DEG C, adding or not adding red rice flour, and fermenting until the pH value is 6.2-6.4, wherein the monascus refers to a monascus purpureus bacterial strain with the preservation number of CGMCC No.8120; (2) adding chymosin, stirring for 5-10min, and curding for 25-30min so as to obtain curd; (3) cutting the curd and stirring for 15-30min to obtain curd blocks; and (4) removing whey from the curd blocks until the pH value is 5.4-5.8, putting the blocks into a mold for forming, steeping in salt water, overturning at regular time intervals, and cooking to obtain the monascus cheese.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of cheese, relate in particular to a kind of monascus cheese with health care and preparation method thereof.
Background technology
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 make lactose content lower, and 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., so 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 surpassed 15kg, and the year consumption per head of China's cheese is about 30g, compare with the consumption figure of dairy industry developed country that there is a big difference.
Due at Chinese cheese still in the market introduction stage, the main dependence on import of current cheese product, but the local flavor of import cheese is mainly for external consumer, is difficult to be accepted by Chinese Consumer's.Therefore, the cheese fermented bacterium of screening and cultivation distinct Chinese characteristics, the processing technology of foreign cheese and means, optimize by autonomous innovation and process modification, developing the various cheese products that are applicable to Chinese Consumer's taste, 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 the food of many preparations that undergo microbial fermentation is 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.Monascus for example, the history of the existing more than one thousand years of application of Qi 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 and reduces cholesterol, the effect such as hypoglycemic and hypotensive, and monascus can produce the multiple metabolite with physiologically active during the fermentation, such as: monascorubin, citrinin (Monacolin) class material, GABA and multiple enzyme etc.In China, the red colouring agent for food, also used as a Chinese medicine of being produced by Fermentation Condition of Monascus spp is ancient and the most common functional food.In addition, such as fermented bean curd and bean curd with odor etc. of the traditional food of being produced by monascus, its local flavor and mouthfeel etc. all meet the custom of Chinese Consumer's.
Although monascus is the edible history of China is long and pouplarity is higher, but because some monascus species can produce a kind of mycotoxin during the fermentation---citrinin (citrinin), this material has higher toxicity to human body, and this has limited the expansion application of monascus strain to a certain extent.Food security is the prerequisite of food production and sale, Germany and European and American countries have strict restriction to the content of the citrinin in imported food especially monascus product, meanwhile, in the light industry standard QB/T2847-2007 of the People's Republic of China (PRC), also define the content of citrinin in red yeast rice (powder) and must not surpass 50 μ g/Kg.Research show the content of citrinin and the bacterial strain of monascus ruber closely related, therefore, produce the cheese product of monascus class, need to strictly select bacterial strain optimized production process, guarantee final food security.
Along with fashionable in the whole world of cheese product, this area to have China domestic characteristic, be more suitable in the cry of the novel cheese of Chinese's local flavor preference surging all the more, yet, the matured product that also there is no in the market to occur the cheese class produce with monascus, the research work of this respect also rarely has report.
Summary of the invention
Technical problem to be solved by this invention is that during maturing inner proteolysis speed is slower for existing mould cheese, processing maturation period is length and the pungent present situation that is difficult to be accepted by Chinese Consumer's of local flavor, and a kind of monascus cheese with health care and preparation method thereof is provided.The monascus cheese that preparation method of the present invention makes, is applicable to China consumer edible, and its local flavor is soft, milk fragrance is outstanding, the pungent grade of having reduced traditional mold-ripened cheese stimulates local flavor, and the nutritional labelings such as GABA that contain high-load, and is easy to suitability for industrialized production.
The present invention is usingd lactic acid bacteria and monascus as leavening, wherein monascus adopts the mode that spore liquid is directly inoculated, not only be conducive to the Fast Growth of monascus and making full use of of its enzyme system, and can reduce the local flavor that stimulates such as pungent of traditional mold-ripened cheese, enrich the appearance characteristic of cheese, meet local flavor and the food requirement of sense of Chinese Consumer's.Cheese preparation method of the present invention is easy to suitability for industrialized production, easy to utilize.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of preparation method with the monascus cheese of health care, it comprises the following steps:
(1), by the raw milk after sterilization, under the condition of 28～32 ℃, inoculating lactic acid bacterium leavening agent and monascus spore liquid, add or do not add red kojic rice powder, ferment to pH value be 6.2～6.4; The inoculum concentration of described lactic acid bacteria fermenting agent is 0.1～0.2U/L raw milk, and described monascus is that preserving number is purplish red song (Monascus purpureus) bacterial strain of CGMCC No.8120, and the inoculum concentration of described monascus spore liquid is 10
4～10
5cfu/L raw milk, the addition of described red kojic rice powder is to add red kojic rice powder 0.01～0.15g in every 100L raw milk;
(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, enter mold forming, saline sook, regularly upset, maturation, obtains.
In the present invention, the raw milk described in step (1) is described in the routine of this area, can be fresh milk and/or recombined milk; If opinion fat content, described raw milk can be both rich milk, can be also skimmed milk.Described fresh milk should meet the standard of GB-19301 < < food security national standard lactogenesis > >, and its source can be cow's milk, horse breast, sheep is newborn and bactrian camel milk etc.; Described recombined milk is to blend with milk powder, whey powder, rare cream and water etc. the recombined milk forming.Described rich milk is not for passing through the fresh milk of any ungrease treatment.Wherein, described skimmed milk is the fresh milk through ungrease treatment.Described ungrease treatment is defatting technology well-known to those having ordinary skill in the art.Preferably, described raw milk is cow's milk, horse breast, sheep is newborn and bactrian camel milk in any.
Sterilization described in step (1) is described in the routine of this area, can be pasteurize or UHTS, is preferably pasteurize, and the temperature of described sterilization is preferably 68-72 ℃, and the time of described sterilization is preferably 15-30s.
In step (1), described lactic acid bacteria fermenting agent can be this area routine and prepares the 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 the Flora Danica leavening of Wei Ke Hansen Corp. and/or the MA14 leavening of Danisco A/S BJ Rep Office preferably.
In step (1), described monascus spore liquid, for being purplish red song (Monascus purpureus) bacterial strain of CGMCC No.8120 by preserving number, expands the nutrient solution obtaining after cultivation by this area conventional method.Described preserving number is that purplish red song (Monascus purpureus) bacterial strain of CGMCC No.8120 is preserved in Chinese common micro-organisms culture presevation administrative center (CGMCC) on August 28th, 2013, and address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City.This bacterial strain is separated acquisition first in the red kojic rice powder in Wuhan, the present patent application Ren Cong China Hubei, can apply to safely food-processing industry.
In the present invention, described monascus spore liquid is preferably made by following method: described monascus is inoculated in monascus culture medium, and conventional activation, being preferably the content that is activated to bacterium in culture medium is 10
3～10
4cfu/mL.Described monascus culture medium preferably contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
In a better embodiment of the present invention, described monascus spore liquid is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up spore suspension, by described spore suspension access monascus culture medium, in the 25-32 ℃ of speed shaking table with 150-200rpm, cultivate 2-4d, obtain seed liquor; Wherein, the access amount of described spore suspension is 10～20%, and described percentage is the percent by volume that spore suspension accounts for monascus culture medium; Described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is expanded in monascus culture medium to cultivation, the access amount of described seed liquor is 5～10%, and the speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 3-7d, obtains; Wherein, described percentage is the percent by volume that seed liquor accounts for monascus culture medium; Described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
In the present invention, by this area general knowledge, if the use at once after making of described monascus spore liquid, need be stored refrigerated at 4 ℃.
In step (1), described red kojic rice powder, claims again red yeast rice, is to take rice as raw material, adopts the monascus ruber of this area routine by pulverizing, sterilizing, to obtain after solid fermentation, routinely as natural food Agent use, and can be commercially available and obtain; Described monascus ruber.In the present invention, described red kojic rice powder preferable particle size is 100-400 sieve mesh, the red kojic rice powder that look valency is 1500-4000U/g.
In step (2), described renin can be 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 company (DSM).Described renin can add according to the method for this area routine, preferably for described renin is configured to, after the renin aqueous solution that mass concentration is 1-2wt%, adds, and adds after being incubated 20min, then carry out curdled milk at 28-30 ℃.The addition of described renin can be the addition of this area routine, preferably 1-3g renin/100L raw milk.The method of described curdled milk and condition can be method and the condition of this area routine.The temperature of described curdled milk is preferably 28-30 ℃.
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 for volume is 1.8-2.2cm
3cuboid, more preferably for volume is 1.8-2.2cm
3square.The ziega of above-mentioned specification can not cause cheese to subside in maturation, is easy to full maturity, inner quality homogeneous simultaneously.
In step (4), the method for described discharging whey and condition can be method and the condition of this area routine.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 pipeline of cheese vat bottom or side, add sieve plate to block pipeline opening in case the solidifying grain of cheese flows out.Described discharging whey is preferably undertaken by following operation: described ziega is placed in to the cheese vat that is added with sieve plate, and standing 15-30min after stirring 5-10min.
In step (4), described SS saline soaked method and condition are method and the condition of this area routine.Described SS saline soaked environment temperature is preferably 14-16 ℃.The described SS saline soaked time is preferably 25-40min.In the present invention, described saline sook is preferably so that the salt content of described monascus cheese reaches 0.5-1.5wt%.Described salt solution can be the salt solution of preparing the conventional use of soft cheese in this area.In the present invention, the pH value of described salt solution is preferably 4.5-5.5, and the edible salt content in described salt solution is preferably 20-25wt%.
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.Describedly enter the method for mold forming and method and the condition that condition is this area routine.The described temperature that enters mold forming can be the temperature that this area cheese enters mold forming routine, is preferably 18～22 ℃.
In step (4), the method for described upset and condition can be method and the condition of this area routine.Described upset is preferably carried out when 0.5～1h, 5～6h and 19～22h respectively after entering mould.After described upset finishes, preferably, standing 10～12h at 18～22 ℃.
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, described ziega is standing 10～30min preferably.
In step (4), described ripe method and condition can be method and the condition of this area routine, and the maturation in the present invention preferably includes maturation in early stage, mid-term is ripe and the later stage is ripe.Described early stage, the temperature of maturation was preferably 18-22 ℃, and early stage, relative humidity be preferably 90-95%, and the ripe time in early stage is preferably that 1-2 is all.Described mid-term, the temperature of maturation was preferably 16-18 ℃, and mid-term, relative humidity 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 2-8 ℃, and the time of later stage maturation is preferably 15-20d.
In step (4), 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.
In step (4), in described entering after mold forming, before described upset, also can comprise the operation that ziega is suppressed.
According to the preparation method with the monascus cheese of health care of the present invention, its main technological process comprises: the examination of raw milk, standardization, sterilization, lactic acid bacteria fermenting agent inoculation fermentation, monascus inoculation, add or do not add red kojic rice powder, rennet curdling, discharging whey, enter mold forming, saline sook, regularly upset, ripe, packing.
The present invention also provides a kind of monascus cheese, and it obtains according to above-mentioned preparation method's preparation.
Meeting on the basis of this area general knowledge, 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:
The present invention improves traditional cheese preparation technology, the technology that adopts monascus spore liquid directly to inoculate, and used new bacterial strain, the combination of new preparation technology and Xin bacterial strain has realized extraordinary effect, has very good industrial applications prospect.It is to make cheese ripening that the monascus cheese that the present invention makes takes full advantage of the distinctive various enzymes of monascus, give the special local flavor of cheese and organoleptic quality, the pungent grade of having reduced traditional mold-ripened cheese stimulates local flavor, is applicable to China consumer's local flavor and requirement of sense.And compare monascus cheese in the past, preparation method's processing maturation period of the present invention is relatively short and be easy to suitability for industrialized production; Meanwhile, the bioactive ingredients such as the GABA that cheese prepared by the method contains high-load more and MonacolinK (Monacolin K), has increased value-added content of product, is imbued with the good functional characteristic of cheese.
biomaterial preservation information
Purplish red song of the present invention (Monascus purpureus) bacterial strain, on August 28th, 2013, 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.Bacterial strain 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.
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 calf abomasum renin and/or microbial rennet, purchased from Danisco A/S BJ Rep Office, Hansen Corp. of section or DSM company (DSM).
Monascus strain in monascus inclined-plane is purplish red song (Monascus purpureus) bacterial strain BD-M-1, and bacterial strain deposit number is that CGMCC No.8120 and monascus strain GL-1 culture presevation are numbered CGMCC No.7603.
Monascus BD-M-1 and GL-1 spore liquid in following embodiment make according to following preparation method:
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%, described percentage 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 2～6d, obtains seed liquor; Wherein, described monascus culture 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%, described percentage 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 10～15d, obtains; Wherein, described monascus fluid nutrient medium comprises: the potato of 4～20g/L is soaked the glucose of powder and 20～40g/L.
Embodiment 1
(1) raw milk being up to the standards is carried out to standardization, make fatty content adjust to 3.1%;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 32 ℃;
(3) add Flora Danica leavening, by 10U/100L, carry out fermentative acidification, add monascus spore liquid 10 simultaneously
4cfu/L, the pH value of take drops to 6.4 terminals that are fermentative acidification;
(4) according to the ratio of 1g renin/100L raw milk, add renin, stir after 10min standingly, after curdled milk 30min, curd cutting is become to 2cm at 28 ℃
3fritter, slowly stir standing 15min after 5min;
(5) discharge 30% whey, when pH value drops to 5.4, whey is drained, enter mould, at 1h, 5h, 19h, overturn once respectively, then standing 12h at 18 ℃;
(6) ziega is taken out from mould to standing 10min;
(7) ziega being put into 1L concentration is that the aseptic saline solution that 20wt% and pH value are 4.5 soaks 25min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 22 ℃ in earlier stage, relative humidity 95%, maturation time 1 week; Mid-term maturation 18 ℃ of temperature, relative humidity 90%, maturation time 2 weeks; 2 ℃ of the temperature of later stage maturation, maturation time 20d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has certain red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Embodiment 2
(1) the raw sheep breast being up to the standards is carried out to standardization, make fatty content adjust to 3.3%;
(2) pasteurize, sterilization conditions is 68 ℃/30s, is cooled to 28 ℃;
(3) add MA14 leavening, by 140U/1000L, carry out fermentative acidification, add monascus spore liquid 10 simultaneously
5cfu/L, the pH of take drops to 6.3 terminals that are fermentative acidification;
(4) according to the ratio of 2g renin/100L raw milk, add renin, stir after 5min standingly, after curdled milk 25min, curd cutting is become to 1.8cm at 29 ℃
3fritter, slowly stir standing 30min after 10min;
(5) discharge 40% whey, when pH value drops to 5.6, whey is drained, enter mould, at 0.5h, 6h, 22h, overturn once respectively, then standing 12h at 20 ℃;
(6) ziega is taken out from mould to standing 10min;
(7) ziega being put into 1L concentration is that the aseptic saline solution that 22wt% and pH value are 4.5 soaks 35min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 18 ℃ in earlier stage, relative humidity 92%, maturation time 2 weeks; Mid-term maturation 16 ℃ of temperature, relative humidity 95%, maturation time 11d; 8 ℃ of the temperature of later stage maturation, maturation time 15d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has specific red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Embodiment 3
(1) the raw horse breast being up to the standards is carried out to standardization, make fatty content adjust to 3.5%;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 30 ℃;
(3) add MA14 leavening, by 200U/1000L, carry out fermentative acidification, add monascus spore liquid 5 * 10 simultaneously
4cfu/L, the pH of take drops to 6.2 terminals that are fermentative acidification;
(4) according to the ratio of 2g renin/100L raw milk, add renin, stir after 5min standingly, after curdled milk 25min, curd cutting is become to 2.2cm at 30 ℃
3fritter, slowly stir standing 25min after 5min;
(5) discharge 50% whey, when pH value drops to 5.8, whey is drained, enter mould, at 0.5h, 5h, 20h, overturn once respectively, then standing 10h at 22 ℃;
(6) ziega is taken out from mould to standing 30min;
(7) ziega being put into 1L concentration is that the aseptic saline solution that 25wt% and pH value are 4.5 soaks 40min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 20 ℃ in earlier stage, relative humidity 90%, maturation time 11d; Mid-term maturation 16 ℃ of temperature, relative humidity 92%, maturation time 1 week; 4 ℃ of the temperature of later stage maturation, maturation time 18d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Embodiment 4
(1) the raw bactrian camel milk being up to the standards is carried out to standardization, make fatty content adjust to 3.5%;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 30 ℃;
(3) add MA14 leavening, by 200U/1000L, carry out fermentative acidification, add monascus spore liquid 5 * 10 simultaneously
4cfu/L, the pH of take drops to 6.2 terminals that are fermentative acidification;
(4) according to the ratio of 2g renin/100L raw milk, add renin, stir after 5min standingly, after curdled milk 25min, curd cutting is become to 2.2cm at 28 ℃
3fritter, slowly stir standing 15min after 10min;
(5) discharge 50% whey, when pH value drops to 5.4, whey is drained, enter mould, at 0.5h, 5h, 20h, overturn once respectively, then standing 10h at 18 ℃;
(6) ziega is taken out from mould to standing 30min;
(7) ziega being put into 1L concentration is that the aseptic saline solution that 25wt% and pH value are 5.0 soaks 40min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 20 ℃ in earlier stage, relative humidity 90%, maturation time 11d; Mid-term maturation 16 ℃ of temperature, relative humidity 92%, maturation time 2 weeks; 4 ℃ of the temperature of later stage maturation, maturation time 18d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Embodiment 5
(1) raw milk being up to the standards is carried out to standardization, make fatty content adjust to 3.3%;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 32 ℃;
(3) add Flora Danica leavening, by 10U/100L, carry out fermentative acidification, add monascus spore liquid 10 simultaneously
4cfu/L, the pH value of take drops to 6.4 terminals that are fermentative acidification;
(4) (the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good by 0.01% (w/v), to add red kojic rice powder
tMred kojic rice powder), fully stir;
(5) according to the ratio of 1g renin/100L raw milk, add renin, stir after 10min standingly, after curdled milk 30min, curd cutting is become to 2cm at 29 ℃
3fritter, slowly stir standing 15min after 5min;
(6) discharge 30% whey, when pH value drops to 5.4, whey is drained, enter mould, at 1h, 5h, 19h, overturn once respectively, then standing 12h at 18 ℃;
(7) ziega is taken out from mould to standing 10min;
(8) ziega being put into 1L concentration is that the aseptic saline solution that 20wt% and pH value are 4.5 soaks 25min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 22 ℃ in earlier stage, relative humidity 95%, maturation time 1 week; Mid-term maturation 18 ℃ of temperature, relative humidity 90%, maturation time 2 weeks; 2 ℃ of the temperature of later stage maturation, maturation time 20d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has certain red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Embodiment 6
(1) raw milk being up to the standards is carried out to standardization, make fatty content adjust to 3.5%;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 30 ℃;
(3) add MA14 leavening, by 200U/1000L, carry out fermentative acidification, add monascus spore liquid 5 * 10 simultaneously
4cfu/L, the pH of take drops to 6.2 terminals that are fermentative acidification;
(4) (the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good by 0.15% (w/v), to add red kojic rice powder
tMred kojic rice powder), fully stir;
(5) according to the ratio of 3g renin/100L raw milk, add renin, stir after 5min standingly, after curdled milk 25min, curd cutting is become to 2.2cm at 30 ℃
3fritter, slowly stir standing 25min after 10min;
(6) discharge 50% whey, when pH value drops to 5.4, whey is drained, enter mould, at 0.5h, 5h, 20h, overturn once respectively, then standing 10h at 18 ℃;
(7) ziega is taken out from mould to standing 30min;
(8) ziega being put into 1L concentration is that the aseptic saline solution that 25wt% and pH value are 5.5 soaks 40min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 20 ℃ in earlier stage, relative humidity 90%, maturation time 11d; Mid-term maturation 16 ℃ of temperature, relative humidity 92%, maturation time 2 weeks; 4 ℃ of the temperature of later stage maturation, maturation time 18d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Embodiment 7
(1) raw milk being up to the standards is carried out to standardization, make fatty content adjust to 3.3%;
(2) pasteurize, sterilization conditions is 72 ℃/15s, is cooled to 32 ℃;
(3) add Flora Danica leavening, by 10U/100L, carry out fermentative acidification, add monascus spore liquid 10 simultaneously
4cfu/L, the pH value of take drops to 6.4 terminals that are fermentative acidification;
(4) (the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good by 0.08% (w/v), to add red kojic rice powder
tMred kojic rice powder), fully stir;
(5) ratio of 1g renin/100L raw milk is added renin, stirs after 10min standingly, after curdled milk 30min, curd cutting is become to 2cm at 28 ℃
3fritter, slowly stir standing 15min after 5min;
(6) discharge 30% whey, when pH value drops to 5.4, whey is drained, enter mould, at 1h, 5h, 19h, overturn once respectively, then standing 12h at 18 ℃;
(7) ziega is taken out from mould to standing 10min;
(8) ziega being put into 1L concentration is that the aseptic saline solution that 20wt% and pH value are 4.5 soaks 25min, dry 1h at 20 ℃, and the cheese that then overturns every day, segmentation is ripe, and ripe temperature is 22 ℃ in earlier stage, relative humidity 95%, maturation time 1 week; Mid-term maturation 18 ℃ of temperature, relative humidity 90%, maturation time 2 weeks; 2 ℃ of the temperature of later stage maturation, maturation time 20d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, can obtain the monascus cheese of the present embodiment, this cheese surface has certain red mycelia, is rich in milk fragrance and fermenting aroma, and mouthfeel is pure.
Comparative example 1
Adopt bacterial classification and technological parameter in Chinese patent CN 103461514A, specific implementation process is as follows: batching used: fresh cow milk 50L, leavening R-7041g, calf stomach renin 0.5g, frozen monascus (Monascus sp.) GL-1, salt 1.3kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process:
(1) get after 50L fresh cow milk filtering and impurity removing matter, in 72 ℃ of sterilizing 2min, be then cooled to 28 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and under 28 ℃ of constant temperature, being cultured to pH is to add 0.5g calf stomach renin at 6.5 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 2.5% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 5 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, ziega is soaked after 5～10min in Monascus fermentation broth, make Monascus fermentation broth on ziega surface, form 1mm thickness equably, pack ziega into ripe container, constant incubator is ripe; Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is carried and being a few days ago inoculated in monascus culture medium, and the formula of described monascus culture medium is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; The temperature of described maturation is: 20 ℃ of initial stages, 16 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 2 weeks middle and later periods.
Comparative example 2
Adopt bacterial classification and technological parameter in Chinese patent CN 103444878A, specific implementation process is as follows: batching used: fresh cow milk 50L, leavening R-7041g, calf stomach renin 0.5g, frozen monascus (Monascus sp.) GL-1, salt 1.3kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process: get after 50L fresh cow milk filtering and impurity removing matter (1), in 72 ℃ of sterilizing 2min, is then cooled to 28 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and under 28 ℃ of constant temperature, being cultured to pH is to add 0.5g calf stomach renin at 6.5 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 2.5% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 5 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, toward ziega surface uniform, sprays the Monascus fermentation broth that thickness is about 1mm, packs ripe container into, and constant incubator is ripe;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is carried and being a few days ago inoculated in monascus culture medium, and the formula of described monascus culture medium is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; The temperature of described maturation is: 20 ℃ of initial stages, 16 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 2 weeks middle and later periods.
Comparative example 3
Adopt bacterial classification and technological parameter in Chinese patent CN 103431055A, specific implementation process is as follows: batching used: fresh cow milk 50L, leavening R-7041g, calf stomach renin 0.5g, frozen monascus (Monacus sp.) GL-1, salt 1.3kg, glucose 20g, peptone 2.5g, MgSO
40.25g, K
2hPO
40.25g, rice are stuck with paste (50%w/v) 500g.
Preparation process:
(1) get after 50L fresh cow milk filtering and impurity removing matter, in 72 ℃ of sterilizing 2min, be then cooled to 28 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum concentration is 1g/50L, and under 28 ℃ of constant temperature, being cultured to pH is to add 0.5g calf stomach renin at 6.5 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir 10min discharging whey; After discharging whey, toward the salt that adds 2.5% in curdled milk, described percentage is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 5 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession being obtained becomes the ziega of 1.5cm * 3cm * 6cm, ziega surface uniform smear the mixture that Monascus fermentation broth and acidifying rice are stuck with paste, make it on ziega surface, form 1mm thickness equably, pack ziega into ripe container, constant incubator is ripe;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monacus sp.) GL-1 is carried and being a few days ago inoculated in monascus culture medium, and the formula of described monascus culture medium is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; Described acidifying rice is stuck with paste and is made by following method: inoculating starter R-704 in 50% (w/v) rice is stuck with paste, the inoculum concentration of described leavening is that 0.6g leavening/100L rice is stuck with paste, the pH to terminal that ferments is 5.0, then 72 ℃ of pasteurize 2min, be cooled to 30 ℃ of standby generals, Monascus fermentation broth and acidifying rice are stuck with paste and are mixed with the ratio of mass ratio 1:1, obtain the mixture that Monascus fermentation broth and acidifying rice are stuck with paste; The temperature of described maturation is: 20 ℃ of initial stages, 16 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 2 weeks middle and later periods.
Effect embodiment 1 sensory test test
As shown in table 1 according 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.The monascus cheese that embodiment 1～7 and comparative example 1～3 are made carries out subjective appreciation according to the standard of table 1, and result is as shown in table 2:
Table 1 sensory evaluation standard scale
Table 2 monascus ruber cheese sense organ evaluating meter
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, although added red kojic rice powder in embodiment 5～7, make the redness of cheese more bright-coloured, but and between embodiment 1～4 without significant difference, and other organoleptic indicators in 7 embodiment are also without significant difference, the functional Monascus cheese that utilizes monascus to prepare, not only can give cheese fermenting aroma and milk fragrance, the pungent grade that can also reduce traditional mold-ripened cheese stimulates local flavor, cheese presents uniform redness or purple simultaneously, quality is fine and smooth soft, meets especially Chinese Consumer's to the local flavor of food and requirement of sense.Compare with comparative example 1～3, the subjective appreciation score of the flavour of embodiment 1～7 and smell and structural state will be significantly higher than comparative example, mainly because the inoculation method of monascus can improve the proteolysis speed in cheese in embodiment, in identical maturation time, can make the flavour of cheese and smell stronger, can make the structural state of cheese more approach the acceptance level of consumer to the type cheese simultaneously.Therefore, the method that the present invention compares ratio can also reduce the maturation time of cheese, thereby enhances productivity.
Effect embodiment 2 cheese composition measurements
The monascus cheese that embodiment 1～7 and comparative example 1～3 are made carries out the mensuration of composition, moisture, the mensuration of 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, the mensuration of lactose adopts lactose in the People's Republic of China's standard GB/T 5413.5-2010 infant food and dairy products, high performance liquid chromatography in the mensuration of sucrose, the mensuration of calcium adopts calcium in People's Republic of China's food security national standard infant food and dairy products, iron, zinc, sodium, potassium, magnesium, the mensuration of copper and manganese, the mensuration of GABA adopts (the high-efficient liquid phase chromatogram technique analysis mould cheese Determination of Free Amino Acids such as Zheng Xiaoping, Shanghai Aquatic Products Univ. 9CN)'s journal, 2003, 12 (3): high performance liquid chromatography 282-284), 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 (acid type and the lactone type Monacolin K in HPLC method mensuration red colouring agent for food, also used as a Chinese medicine such as Zhu Hua, Wuxi Light Industry Univ.'s journal, 2003, 22 (3): 46-52), the biomass of monascus ruber adopts (the monascus protease production researchs such as Shao Wei, China brewages, 2006, (5): method 34-37) is measured, the mensuration of citrinin adopts the method for State Standard of the People's Republic of China GB/T5009.222-2008 to measure.Total free amino group acid content is according to (The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation.International Journal of Food Microbiology such as De Freitas, 2009,129 (1): method 37-42), adopts high-speed amino acid analyzer to measure.Result is listed in table 3 and table 4 respectively.
Table 3 and table 4 are respectively that traditional soft cheese is (how U.S. fresh
jin Biwen cheese (No. 1 cheese), Shanghai Gao Fu Food Co., Ltd and cook select not cheese (No. 2 cheese) of original flavor inscription on ancient bronze objects, the component list of the monascus ruber cheese large prosperous three long days (Shanghai) commerce and trade Co., Ltd) making with embodiments of the invention 1～7 and comparative example 1～3, from the contrast of table 3 and table 4, can find out the monascus cheese that embodiment 1～7 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 far above traditional soft cheese.
The traditional soft cheese component list of table 3 (every 100g cheese)
Table 4 monascus ruber cheese component list (every 100g cheese)
The preparation method of cheese of the present invention, the method owing to adopting 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, cheese is in maturation, its inner proteolysis speed will and the method such as smear apparently higher than the sprinkling in comparative example, and the degree of proteolysis is also improved simultaneously.Therefore, compared to comparative example, the processing maturation period of cheese of the present invention shortens, and production efficiency improves.The bioactive ingredients that in cheese prepared by the present invention simultaneously, metabolism produces will be higher than comparative example, and the content of GABA will be higher than traditional soft cheese, and this may be not only relevant with aforementioned preparation technology's improvement, also relevant with the selection of bacterial strain.
Claims (10)
1. a preparation method with the monascus cheese of health care, is characterized in that, it comprises the following steps:
(1), by the raw milk after sterilization, under the condition of 28～32 ℃, inoculating lactic acid bacterium leavening agent and monascus spore liquid, add or do not add red kojic rice powder, ferment to pH value be 6.2～6.4; The inoculum concentration of described lactic acid bacteria fermenting agent is 0.1～0.2U/L raw milk, and described monascus is that preserving number is purplish red song (Monascus purpureus) bacterial strain of CGMCC No.8120, and the inoculum concentration of described monascus spore liquid is 10
4～10
5cfu/L raw milk, the addition of described red kojic rice powder is to add red kojic rice powder 0.01～0.15g in every 100L raw milk;
(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, enter mold forming, saline sook, regularly upset, maturation, obtains.
2. preparation method as claimed in claim 1, is characterized in that, in step (1), described raw milk is cow's milk, horse breast, sheep is newborn and bactrian camel milk in any; And/or,
In step (1), the temperature of described sterilization is 68-72 ℃, and the time of described sterilization is 15-30s; And/or,
In step (1), described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).
3. preparation method as claimed in claim 2, is characterized in that, the described Flora Danica leavening of lactic acid bacteria fermenting agent Wei Ke Hansen Corp. and/or the MA14 leavening of Danisco A/S BJ Rep Office.
4. preparation method as claimed in claim 1, is characterized in that, in step (1), described monascus spore liquid is made by following method: described monascus is inoculated in monascus culture medium, and the content that is activated to bacterium in culture medium is 10
3～10
4cfu/mL; Described monascus culture medium contains: potato is soaked powder 4-20g/L, glucose 20-40g/L.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), described renin is calf abomasum renin and/or microbial rennet; And/or,
The addition of described renin is 1-3g renin/100L raw milk; And/or,
The temperature of described curdled milk is 28-30 ℃.
6. preparation method as claimed in claim 1, is characterized in that, in step (3), the cuboid that the specification of the grumeleuse of described cutting gained is 1.8-2.2cm, is more preferably the square of 1.8-2.2cm.
7. preparation method as claimed in claim 1, is characterized in that, in step (4), described discharging whey is undertaken by following operation: the ziega of cutting gained is placed in to the cheese vat that is added with sieve plate, and standing 15-30min after stirring 5-10min; And/or,
In step (4), the described SS saline soaked time is 25-40min; And/or,
In step (4), the pH value of described salt solution is preferably 4.5-5.5.
8. preparation method as claimed in claim 1, is characterized in that, in step (4), described in enter mold forming temperature be 18～22 ℃; And/or,
In step (4), described upset is carried out when 0.5～1h, 5～6h and 19～22h respectively after entering mould.
9. preparation method as claimed in claim 1, is characterized in that, in step (4), described maturation comprises that early stage is ripe, mid-term is ripe and the later stage is ripe; Described early stage, the temperature of maturation was 18-22 ℃, and early stage, relative humidity was 90-95%, and the time in early stage is 1-2 week; Described mid-term, the temperature of maturation was 16-18 ℃, and mid-term, relative humidity was 90-95%, and the time in mid-term is 1-2 week; The temperature of described later stage maturation is 2-8 ℃, and the time in later stage is 15-20d.
10. the monascus cheese with health care being made by preparation method as described in claim 1～9 any one.
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