CN106070679B - Morchella cheese prepared from morchella and preparation method thereof - Google Patents

Abstract

The invention belongs to the field of food, and particularly relates to morel cheese prepared from morel and a preparation method thereof. The invention uses the live bacteria of the morchella to replace the mould as the fermentation strain in the fermentation process, and the fungus grows in the cheese and on the surface of the cheese, so that the cheese has softer taste and unique fungus aroma, has richer nutrition, and does not contain harmful compounds such as penicillin secreted by the mould and the like. The morchella cheese is prepared by taking fresh milk as a raw material and adopting primary fermentation and secondary fermentation, wherein: the first-stage fermentation is to ferment and concentrate fresh milk to obtain solid fermented milk; the second-stage fermentation is to add morel into the solid fermented milk and ferment.

Description

Morchella cheese prepared from morchella and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to morel cheese prepared from morel and a preparation method thereof.

Background

Cheese (English: cheese), also called cheese and cheese, is a transliteration called cheese, cheese and cheese, and is a solid food made up by using fresh milk as raw material through the processes of fermentation and concentration, and contains rich protein and lipid. In the preparation process, chymosin is usually added to coagulate casein in the milk, then the milk is acidified by lactic acid bacteria fermentation, and then the solid is separated and pressed into a finished product. Some cheeses are added with fungi on the surface or inside, so that the cheese is provided with special flavor. For example, blue cheese (Brie) is supplemented with Penicillium candidum (Penicillium candidum), camembert cheese (Camemberti) is supplemented with Penicillium Camemberti (Penicillium Camemberti), blue cheese is supplemented with Penicillium roqueforti (Penicillium roqueforti), and duome cheese is supplemented with Bifidobacterium trifolium (Tricothecium domesticum). The majority of these added fungi are moulds, especially penicillium, which inevitably secrete trace Penicillin (Penicillin), Citrinin (Citrinin), luteolin (Luteoskyrin), cyclicidin (cyclichlorotin), islanditoxin (siladitoxin) and Mycotoxin (Mycotoxin), so that cheese has the potential risk of causing Penicillin allergy, food poisoning, chronic cumulative liver and kidney damage and the like; and after the mold overgrows, unpleasant spicy taste and ammonia odor are easily generated, so that the cheese with long storage time is poor in taste.

The morchella is a delicious edible fungus in ascomycetes, the sporocarp of the morchella contains 7 amino acids necessary for human bodies, and the morchella is sweet, cold and non-toxic, and has the drug effects of benefiting intestines and stomach, reducing phlegm and regulating qi. The toadstool is quite rich in nutrition, and according to determination, the toadstool contains 20% of crude protein, 26% of crude fat, 38.1% of carbohydrate and various amino acids, particularly the content of glutamic acid is as high as 1.76%. Therefore, it is considered to be a "very good protein source" and is also known as "meat in vegetable". The morchella is also a fungus, but has soft taste, no spicy taste and ammonia odor of the fungus, and special fungus flavor similar to sauce flavor. With the background, if morchella is used for making cheese instead of mould, the taste and flavor of cheese can be improved, the food safety is improved, and richer nutrient components can be provided.

Based on the above background, the inventors of the present invention want to provide a new cheese and a preparation method thereof, which use live bacteria of morchella as fermentation strains in the preparation process for the first time, so that the prepared cheese has softer taste and richer nutrition, and does not contain harmful substances secreted by mold such as penicillin and the like.

Disclosure of Invention

The invention solves the first technical problem of providing the morchella cheese prepared by adopting morchella, wherein live bacteria of the morchella are used for replacing mould as fermentation strains in the fermentation process, and the mould grows in the cheese and on the surface of the cheese, so that the cheese has softer taste and unique fungus aroma, has richer nutrition, and does not contain harmful compounds such as penicillin and the like secreted by the mould.

The morchella cheese is prepared by taking fresh milk as a raw material and adopting primary fermentation and secondary fermentation, wherein:

the first-stage fermentation is to ferment and concentrate fresh milk to obtain solid fermented milk;

the second-stage fermentation is to add morel into the solid fermented milk and ferment.

In the above technical scheme:

the fresh milk is fresh milk of mammals such as cow, sheep, etc. The cattle include but are not limited to cows, cattle, buffalos, yaks; the sheep include but are not limited to sheep and goats.

In the first-stage fermentation, the fresh milk is fermented by adopting lactic acid bacteria, calcium chloride and rennin. The rennet is added to promote the coagulation of casein in fresh milk, and the milk is then acidified through lactic acid bacteria fermentation, and the solids are separated. The calcium chloride is added in a proper amount to promote the coagulation of the fresh milk. Specifically, the first-stage fermentation is to ferment fresh milk by adopting lactic acid bacteria, calcium chloride and rennin, and remove excessive water after solidification to obtain the solid fermented milk.

The mode of adding morchella into the solidified fermented milk in the secondary fermentation is specifically as follows: mincing fermented coagulated, bean curd-like, solid fermented milk or cutting into small milk pieces (0.027-27 cubic centimeter, preferably about 1 cubic centimeter, approximately 0.8-1.2 cubic centimeter), adjusting pH to 6.0-7.5, adding Morchella esculenta, and mixing.

In the above technical solution, the lactic acid bacteria refers to any one or more of Lactococcus lactis (Lactococcus lactis), Lactococcus cremoris (Lactococcus cremoris), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium lactis (Bifidobacterium lactis), and Bifidobacterium bifidum (Bifidobacterium bifidum).

It is preferable to use a single species of Lactococcus lactis (Lactococcus lactis) from the viewpoint of cost saving.

From the viewpoint of nutritional value, a combination of three species of lactic acid bacteria, Lactococcus lactis (Lactococcus lactis), Lactobacillus bulgaricus (Lactobacillus bulgaricus), and Bifidobacterium lactis (Bifidobacterium lactis) is preferably used; the ratio of viable count is 1-100:1-100: 1-100; preferably, the ratio of viable count is 2:2: 1.

The addition amount of the lactobacillus is added according to the conventional amount for cheese making, and the mass ratio is that 0.01-10g of lactobacillus is added to each 10kg of fresh milk, and preferably 1g of lactobacillus is added to each 10kg of fresh milk.

In the above technical solution, the rennet is also called animal rennet, gastric rennet or rennet (the english name is chymosin, rennin or rennet), and is a protein that can coagulate fresh milk into bean curd-like solid. The addition ratio is 0.01-0.04g rennin solid powder per 1kg fresh milk, preferably 0.02g rennin solid powder per 1kg fresh milk. In the actual addition, the rennet solid powder may be prepared as a 0.1-50% rennet solution, preferably a 10% rennet solution, and when the rennet solution is added, the rennet solid powder may be added in the solid ratio relationship. The addition method is that 0.1-0.4 ml of 10% rennin solution or 0.01-0.04g rennin solid powder is added into 1kg fresh milk. The preferable scheme is to add 0.2 ml of 10% rennin solution or 0.02g of rennin solid powder into 1kg of fresh milk.

In the technical scheme, the morchella is live morchella. The morchella viable bacteria is added in at least one of the following forms: hypha, sclerotium, conidium and ascospore.

Specifically, it is preferably added in at least any one of the following forms:

(1) culturing with liquid culture medium to obtain Morchella mycelium or sclerotia;

(2) culturing on solid culture medium to obtain Morchella mycelium or sclerotium;

(3) conidia of morchella esculenta;

(4) ascospores of morchella; wherein, the sclerotium in the forms (1) and (2) needs to be crushed, specifically, crushed, cut, crushed or ground into small particles with a particle size of 0.1-0.3 mm.

Preferably, the morchella viable bacteria is morchella mycelium obtained by culturing in a liquid culture medium.

In the above technical solution, the Morchella is all edible mushrooms of Morchella (Morchella genus), including but not limited to at least any one of Morchella ladder (Morchella importuna), Morchella hexamerina (Morchella sexteta), Morchella conica (Morchella conica), Morchella giraldii (Morchella esculenta), Morchella alpina (Morchella elata), and Morchella crassa (Morchella crassipes).

In the technical scheme, the addition amount of the live toadstool thalli is at least 0.2 percent of live toadstool thalli in weight percentage of fresh milk. After the lower limit of the dosage is ensured, the living bacteria of the morchella can grow in the interior and on the surface of the cheese in the secondary fermentation process, the taste and the flavor of the cheese are improved, and richer nutrition is provided.

Preferably, the addition amount of the live toadstool thalli is at least 0.5 percent of live toadstool thalli in weight percentage of fresh milk.

In the technical scheme, edible alkali is generally adopted for adjusting the pH value to be 6.0-7.5 by the secondary fermentation. Because the lactic acid bacteria of different batches have high and low degrees of milk fermentation acidification, the pH value of the fermented milk after one-stage fermentation is generally in the range of 4.0-6.8. If the pH is higher than 6.0, no dietary alkali is added. If the pH is less than 6.0, a small amount of dietary alkali is added to raise the pH to a range of 6.0-7.5. Therefore, whether the dietary alkali is added or not and the adding proportion are not fixed values, but are required to be determined according to the pH value of the solid fermented milk of a specific batch.

The second technical problem to be solved by the invention is to provide the preparation method of the morchella cheese. Comprises the following steps: first-stage fermentation and second-stage fermentation. Wherein:

the first-stage fermentation is to ferment and concentrate fresh milk to obtain solid fermented milk;

the second-stage fermentation is to add morel into the solid fermented milk and ferment.

In order to ensure the effect of the primary fermentation, the fresh milk needs to be pretreated, that is, the pretreatment steps of the primary fermentation are as follows: heating fresh milk to 28-35 deg.C, adding lactobacillus, calcium chloride, and rennin, and fermenting.

After the first-stage fermentation, the intermediate treatment steps before the second-stage fermentation are as follows: filtering out whey and excessive water from the solid fermented milk obtained by the first-stage fermentation at 20-23 ℃, adjusting the pH value to 6.0-7.5, and adding morel live bacteria for second-stage fermentation.

Namely: the preparation method of the morchella cheese comprises the following steps of pretreatment and intermediate treatment: A. pre-treating; B. fermenting for the first time; C. intermediate treatment; D. and (5) secondary fermentation. The preparation method comprises the following steps:

A. pretreatment: heating fresh milk to 28-35 deg.C, adding lactobacillus, calcium chloride and rennin;

B. first-stage fermentation: fermenting at 28-34 deg.C for 1.5-2.5 hr;

C. intermediate treatment: crushing fermented milk solidified after primary fermentation into small milk blocks, filtering out whey and excessive water at 20-23 deg.C by conventional method, adjusting pH to 6.0-7.5, and adding live thallus of Morchella;

D. and (3) secondary fermentation: fermenting at 8-15 deg.C for 8-10 weeks.

And D, the humidity requirement of the outside air environment in the step D is 50-95%, and the temperature range is 8-15 ℃. The preferred humidity conditions are 90-95% and the preferred temperature is 12-14 ℃. The condition control is favorable for promoting morchella mycelium to flourishing growth inside and outside the cheese to inhibit the growth of mixed bacteria, so that the fermentation speed of the cheese is accelerated, the failure rate is reduced, fine velvet mycelium is formed on the outer surface of the cheese after fermentation is finished, and better taste and nutrition effects are achieved.

The key improvement of the method of the invention is that: the morchella esculenta viable bacteria is used as a secondary fermentation strain in the cheese making process, the growth and proliferation processes are realized in the cheese making process, and the mycelium of the morchella esculenta grows in and out of the cheese in the secondary fermentation process of the cheese, so that the cheese has the effects of improving the taste and nutrition of the cheese.

The advantages of adopting morchella viable bacteria for fermentation are as follows:

(1) has good utilization to lactose, and is suitable for growing in the nutritional environment of dairy products.

(2) The growth rate of hypha is good, and the hypha can fully spread in the inner part and the outer surface of the cheese in the secondary fermentation process.

(3) The mycelium can make cheese have unique flavor and delicate flavor mixed with sauce-like flavor, and can make sausage have better flavor.

The noun explains:

1. the invention discloses a morchella esculenta: refers to all edible fungi belonging to Morchella (Morchella genus) in fungi, including but not limited to Morchella ladder (Morchella importuna), Morchella hexamerina (Morchella sexta), Morchella conica (Morchella conica), Morchella yellow (Morchella esculenta), Morchella alpina (Morchella elata), Morchella crassa (Morchella crispa), and the like. Its existence state includes but is not limited to the forms of hyphae, sclerotium, sporophore, conidium, ascospore, etc.

2. The "sclerotium" of the invention: refers to white, orange or brown blocks which may be formed during the growth of the morchella esculenta.

3. The 'viable bacteria' of the invention: it means that there are living toadstool thallus, but not dead thallus.

Detailed Description

The present invention will be described in further detail below with reference to specific embodiments of examples, but the present invention is not limited thereto.

Example 1:

time: year 2015, 10 months.

As exemplified by a 10kg dose of whole milk. The raw material formula in the method can be enlarged in proportion.

Raw materials:

fresh whole milk 10kg

Lactobacillus lactis strain powder 1g

Calcium chloride solid powder 0.5 g

0.2 g rennin

Appropriate amount of dietary alkali (amount is determined according to pH after one-stage fermentation, and is used for adjusting pH to 6.0-7.5)

80 g (wet weight) of morchella viable bacteria mycelia collected by liquid culture are ground into a paste.

Tools (all tools need to be kept clean and disinfected with boiled water):

15 liter stainless steel soup cooking pot

Watermelon knife 35 cm in length

Big gauze pocket

Mold (Plastic cylinder with 10 cm inner diameter, two open ends, drilled with 1-3 cm spacing small holes on the cylinder wall)

Gauze slightly larger than die opening

Bamboo sieve

The preparation method comprises the following steps:

pretreatment: heating fresh whole milk to 32 deg.C, adding Lactobacillus lactis strain powder and calcium chloride, and stirring. The container is covered or sealed by a preservative film. The mixture was allowed to stand at 32 ℃ for 45 minutes. Then the container is opened, the rennin is added, and the mixture is stirred uniformly.

First-stage fermentation: covering the container or sealing the container with a preservative film, and standing the container for 1.5 hours at the temperature of 32 ℃.

Intermediate treatment: cutting the fermented milk into milk blocks with the size of about 1 cubic centimeter by a watermelon knife, pouring all the milk blocks into a gauze pocket, hanging the gauze pocket, and draining at 21 ℃ for 1 hour to drain out excessive whey and water. The drained fermented milk was stirred slightly and its pH was measured with pH paper. The pH of the sample is actually measured to be 6.6 in the case, and no dietary alkali is added. Adding minced living bacteria mycelium of Morchella esculenta, and stirring.

And (3) secondary fermentation: gauze was placed on the bamboo sieve, and 5 cylindrical molds were placed on the gauze. The above intermediate treated mixture was scooped into 5 cylinders with an even distribution. The upper opening of the cylinder is covered with wet gauze. Standing in a cold room with temperature of 12-14 deg.C and humidity of 90%, and turning the cheese together with the mold over once every 8 hr. After 8 weeks, the interior of the cheese becomes soft, and white morchella mycelia grow on the surface, thus completing the preparation.

Example 2:

time: 2016 for 1 month.

As exemplified by the use of 10kg of whole goat milk. The raw material formula in the method can be enlarged in proportion.

Raw materials:

fresh whole goat milk 10kg

Lactobacillus lactis strain powder 0.25 g

Lactobacillus bulgaricus strain powder 0.5 g

Bifidobacterium lactis strain powder 0.25 g

2.5 ml of 20% calcium chloride solution

2 ml of 10% strength rennet solution

Proper amount of dietary alkali (dosage is determined according to pH after one-stage fermentation)

120 g (wet weight) of the collected sclerotium of morchella esculenta is cultured in a solid state, and the sclerotium of morchella esculenta is ground into small particles with the particle size of 0.2 mm.

Tools (all tools need to be kept clean and disinfected with boiled water):

15 liter stainless steel soup cooking pot

Butter knife 40 cm in length

Big gauze pocket

Mold (Plastic cylinder with 10 cm inner diameter, two open ends, drilled with 1-3 cm spacing small holes on the cylinder wall)

Gauze slightly larger than die opening

Stainless steel draining net

The preparation method comprises the following steps:

pretreatment: heating fresh whole goat milk to 32 deg.C, adding Lactobacillus lactis, Lactobacillus bulgaricus, Bifidobacterium lactis strain powder and calcium chloride, and stirring. The container is covered or sealed by a preservative film. The mixture was allowed to stand at 32 ℃ for 60 minutes. Then the container is opened, the rennin is added, and the mixture is stirred uniformly.

First-stage fermentation: covering the container or sealing the container with a preservative film, and standing the container for 2 hours at the temperature of 32 ℃.

Intermediate treatment: cutting the fermented milk into milk blocks with the size of about 1 cubic centimeter by using a butter knife, pouring all the milk blocks into a gauze pocket, hanging the gauze pocket, and draining at the temperature of 20 ℃ for 1 hour to drain out redundant whey and water. The drained fermented milk was stirred slightly and its pH was measured with pH paper. In the case of the present example, the pH is actually measured to be 5.8, and a small amount of dietary alkali is added until the pH reaches 7.5. Adding pulverized Morchella sclerotium, and stirring.

And (3) secondary fermentation: gauze was placed on the stainless steel draining net, and 5 cylindrical molds were placed on the gauze. The above intermediate treated mixture was scooped into 5 cylinders with an even distribution. The upper opening of the cylinder is covered with wet gauze. Standing in a cold room with temperature of 10-12 deg.C and humidity of 95%, and turning the cheese together with the mold over once every 8 hr. After 10 weeks, the interior of the cheese becomes soft, and white morchella mycelia grow on the surface, thus completing the preparation.

Example 3:

time: 2016 for 1 month.

As exemplified by the use of 10kg of whole sheep milk. The raw material formula in the method can be enlarged in proportion.

Raw materials:

fresh whole sheep milk 10kg

Lactobacillus lactis strain powder 0.4 g

Lactobacillus bulgaricus strain powder 0.4 g

Bifidobacterium lactis powder 0.2 g

Calcium chloride solid powder 0.5 g

1 ml of 20% strength chymosin solution

Proper amount of dietary alkali (dosage is determined according to pH after one-stage fermentation)

150 g (wet weight) of morchella viable hypha collected by liquid culture is ground into a paste.

Tools (all tools need to be kept clean and disinfected with boiled water):

15 liter stainless steel soup cooking pot

Watermelon knife 40 cm in length

Big gauze pocket

Mold (Plastic cylinder with 10 cm inner diameter, two open ends, drilled with 1-3 cm spacing small holes on the cylinder wall)

Gauze slightly larger than die opening

Bamboo plaque

The preparation method comprises the following steps:

pretreatment: heating fresh whole sheep milk to 32 deg.C, adding Lactobacillus lactis, Lactobacillus bulgaricus, Bifidobacterium lactis strain powder and calcium chloride, and stirring. The container is covered or sealed by a preservative film. The mixture was allowed to stand at 32 ℃ for 30 minutes. Then the container is opened, the rennin is added, and the mixture is stirred uniformly.

First-stage fermentation: covering the container or sealing the container with a preservative film, and standing the container at 32 ℃ for 2.5 hours.

Intermediate treatment: cutting the fermented milk into milk blocks with the size of about 1 cubic centimeter by a watermelon knife, pouring all the milk blocks into a gauze pocket, hanging the gauze pocket, and draining at 20 ℃ for 1 hour to drain out excessive whey and water. The drained fermented milk was stirred slightly and its pH was measured with pH paper. In the case of the application, the pH value is actually measured to be 6.2, and a small amount of edible alkali is added until the pH value reaches 7.2. Adding minced liquid culture collected viable mycelia of Morchella esculenta, and stirring.

And (3) secondary fermentation: gauze was placed on the bamboo plaque, and 5 cylindrical molds were placed on the gauze. The above intermediate treated mixture was scooped into 5 cylinders with an even distribution. The upper opening of the cylinder is covered with wet gauze. Standing in a cold room with temperature of 12-13 deg.C and humidity of 95%, and turning the cheese together with the mold over once every 8 hr. After 9 weeks, the interior of the cheese becomes soft, and white morchella mycelia grow on the surface, so that the cheese is finished.

Effects of embodiment

Safety

The cheeses made with morchella of examples 1-3 were tested for penicillin and compared to two other conventional cheeses made with molds that were randomly available on the market. The results of the measurements are shown in Table 1:

TABLE 1 (unit: ppm)

The results show that cheese made by using morchella does not contain penicillin produced by mold, has smaller metabolic burden on detoxified organs such as liver and kidney compared with cheese made by using mold, has no penicillin allergy risk, and is suitable for long-term eating.

(II) nutritive value

The cheese made with Morchella esculenta of examples 1-3 was tested for nutritional content and compared to two conventional cheese made with molds that were randomly available on the market. The results of the measurements are shown in Table 2:

TABLE 2 (Nutrition ingredients contained per 100 g cheese)

(III) taste

The cheeses made with morchella of examples 1-3 were subjected to taste tests and questionnaires in a random population of 50 persons, in comparison with two conventional cheeses made with molds that were randomly available in other markets in terms of taste. The questionnaire scoring criteria were a full score of 5 points, each being an average score. The results of the investigation are shown in Table 3:

TABLE 3

The above results show that cheese produced using morchella is considered to have a rich flavor and no off-flavors such as a musty taste and an ammoniacal smell, whereas cheese produced using conventional molds is considered to have a slightly weak flavor and to have a serine odor and a pungent taste of molds. Therefore, the cheese made by the morchella is more favored by testers.

In conclusion, the cheese made by using the morchella esculenta provided by the invention can improve the quality of the cheese, so that a large amount of morchella esculenta hypha grows in the cheese and on the cheese surface, a white velvet-shaped hypha coat appears on the cheese surface, the made cheese has better taste and richer nutrition, and the cheese does not contain harmful substances secreted by mold such as penicillin and the like.

Claims (26)

1. The preparation method of the morchella cheese is characterized by comprising the following steps: the milk is prepared by taking fresh milk as a raw material and adopting primary fermentation and secondary fermentation, wherein:

the first-stage fermentation is to ferment and concentrate fresh milk to obtain solid fermented milk;

the second-stage fermentation is to add morel into the solid fermented milk and ferment; the morchella is live morchella; the morchella viable bacteria is added in at least one of the following forms: hypha, sclerotium, conidium and ascospore.

2. The method for preparing morchella cheese according to claim 1, wherein: the first-stage fermentation is that fresh milk is fermented by lactic acid bacteria, calcium chloride and rennin, and after solidification, excess water is removed, so that solid fermented milk is obtained.

3. The method for preparing morchella cheese according to claim 1, wherein:

the mode of adding morchella into the solidified solid fermented milk in the secondary fermentation is as follows: crushing fermented, coagulated and bean curd-like solid fermented milk into small milk blocks, adjusting pH to 6.0-7.5, adding Morchella esculenta, and mixing.

4. The method for preparing morchella cheese according to claim 3, wherein: the small milk block is 0.027-27 cubic centimeter.

5. The method for preparing morchella cheese according to claim 4, wherein: the small milk block is 0.8-1.2 cubic centimeters.

6. The method for preparing morchella cheese according to claim 1, wherein: at least one of the following is satisfied:

the pretreatment steps of the first-stage fermentation are as follows: heating fresh milk to 28-35 deg.C, adding lactobacillus, calcium chloride, and rennin, and fermenting;

after the first-stage fermentation, the intermediate treatment steps before the second-stage fermentation are as follows: crushing the solid fermented milk obtained by the first-stage fermentation into small milk blocks, filtering off whey and excessive moisture at the temperature of 20-23 ℃, adjusting the pH value to 6.0-7.5, and adding morchella viable bacteria for second-stage fermentation.

7. The method for preparing morchella cheese according to claim 1, wherein: at least one of the following is satisfied:

the conditions of the first-stage fermentation are as follows: fermenting at 28-34 deg.C for 1.5-2.5 hr;

the conditions of the secondary fermentation are as follows: fermenting at 8-15 deg.C for 8-10 weeks;

the humidity of the air environment for the second-stage fermentation is 50-95%, and the temperature is 8-15 ℃.

8. The method for preparing morchella cheese according to claim 7, wherein: the humidity of the air environment for the second-stage fermentation is 90-95%, and the temperature is 12-14 ℃.

9. The method for preparing morchella cheese according to claim 1, wherein:

the addition amount of the live toadstool thalli is calculated according to the weight percentage of fresh milk, and the live toadstool thalli at least contains 0.2 percent.

10. The method for preparing morchella cheese according to claim 1, wherein: specifically, the additive is added in at least any one of the following forms:

(1) culturing with liquid culture medium to obtain Morchella mycelium or sclerotia;

(2) culturing on solid culture medium to obtain Morchella mycelium or sclerotium;

(3) conidia of morchella esculenta;

(4) ascospores of morchella esculenta.

11. The method for preparing morchella cheese according to claim 10, wherein: the sclerotium is crushed into particles with the particle size of 0.1-0.3 mm.

12. The method for preparing morchella cheese according to claim 11, wherein: the crushing mode is breaking, chopping, crushing or grinding.

13. The method for preparing morchella cheese according to claim 9, wherein: the morchella viable bacteria is morchella mycelium obtained by culturing through a liquid culture medium.

14. The method for preparing morchella cheese according to claim 9, wherein: the Morchella esculenta is all edible fungi of Morchella genus.

15. The method for preparing morchella cheese according to claim 14, wherein: the Morchella esculenta is at least one of Morchella ladder importuna, Morchella hexameria Morchella textlta, Morchella conica, Morchella esculenta, Morchella alpina elata and Morchella crussipes.

16. The method for preparing morchella cheese according to claim 9, wherein: the addition amount of the live toadstool thalli is calculated according to the weight percentage of fresh milk, and the live toadstool thalli at least contains 0.5 percent.

17. The method for preparing morchella cheese according to claim 2, wherein: at least one of the following is satisfied:

the Lactobacillus is any one or more of Lactococcus lactis, Lactococcus cremoris, Leuconostoc mesenteroides, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis and Bifidobacterium bifidum;

lactococcus lactis alone;

a combination of said Lactococcus lactis, Lactobacillus bulgaricus, Bifidobacterium lactis;

the viable count ratio of the Lactococcus lactis, the Lactobacillus bulgaricus and the Bifidobacterium lactis is 1-100:1-100: 1-100;

the addition amount of the lactobacillus is that 0.01-10g of lactobacillus is added into per 10kg of fresh milk according to the mass ratio.

18. The method for preparing morchella cheese according to claim 17, wherein: the viable count ratio of the Lactococcus lactis, the Lactobacillus bulgaricus and the Bifidobacterium lactis is 2:2: 1.

19. The method for preparing morchella cheese according to claim 17, wherein: according to the mass ratio, 1g of lactobacillus is added into each 10kg of fresh milk.

20. The method for preparing morchella cheese according to claim 1, wherein: at least one of the following is satisfied: the fresh milk is the fresh milk of cow and sheep mammals; the cattle include but are not limited to cows, cattle, buffalos, yaks; the sheep include but are not limited to sheep and goats.

21. The method for preparing morchella cheese according to claim 2, wherein: at least one of the following is satisfied: the adding proportion of the rennin is that 0.01-0.04g of rennin solid powder is added into every 1kg of fresh milk; preparing 0.1-50% chymosin solution by the chymosin, and adding the chymosin solution into the fresh milk; the adding proportion of the rennin is that 0.1-0.4 ml of 10% rennin solution is added into every 1kg of fresh milk.

22. The method for preparing morchella cheese according to claim 3, wherein: edible alkali is adopted for adjusting the pH value to 6.0-7.5 in the second-stage fermentation.

23. The method of preparing morchella cheese according to claim 21, wherein: the adding proportion of the rennin is that 0.02g of rennin solid powder is added into every 1kg of fresh milk.

24. The method of preparing morchella cheese according to claim 21, wherein: the rennet was formulated as a 10% rennet solution.

25. The method of preparing morchella cheese according to claim 21, wherein: the adding proportion of the rennin is that 0.2 ml of 10% rennin solution is added into every 1kg of fresh milk.

26. The method for preparing morchella cheese according to claim 1, wherein: the method comprises the following steps of pretreatment and intermediate treatment: A. pre-treating; B. fermenting for the first time; C. intermediate treatment; D. second-stage fermentation; the preparation method comprises the following steps:

A. pretreatment: heating fresh milk to 28-35 deg.C, adding lactobacillus, calcium chloride and rennin;

B. first-stage fermentation: fermenting at 28-34 deg.C for 1.5-2.5 hr;

C. intermediate treatment: crushing fermented milk solidified after primary fermentation into small milk blocks, filtering out whey and excessive water at 20-23 deg.C by conventional method, adjusting pH to 6.0-7.5, and adding live thallus of Morchella;

D. and (3) secondary fermentation: fermenting at 8-15 deg.C for 8-10 weeks.