CN110463775A - A kind of cheese preparation method of mould cooperative fermentation - Google Patents
A kind of cheese preparation method of mould cooperative fermentation Download PDFInfo
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- CN110463775A CN110463775A CN201910766647.8A CN201910766647A CN110463775A CN 110463775 A CN110463775 A CN 110463775A CN 201910766647 A CN201910766647 A CN 201910766647A CN 110463775 A CN110463775 A CN 110463775A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
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Abstract
The present invention provides a kind of cheese preparation method of mould cooperative fermentation, which is first sterilized using raw milk as raw material with specific low temperature technique, can avoid the denaturation of protein.On this basis, curdled milk is carried out using the complex enzyme formulation including alpha -acetolactate decarboxylase, renin, galactosidase, adds xanthan gum in the process and promotes protein cross.In terms of microorganism, with lactobacillus paracasei for main microbial inoculum, cooperation Zygosaccharomyces rouxii and the mould elder generation of Absidia form syntaxial system in the MRS culture medium of improvement, then access in curdled milk, and add rhizopus chinensis guidance fermentation direction, fermentation system is in the environment of elevated oxygen level, avoids the generation of the by-product of N- isobutyl yl acetamide under anaerobic fermentation state.Cheese product prepared by the method for the present invention, wherein diacetyl and phenethyl acetate content increase, and assign product with faint scent flavor, meanwhile, the stimulating components such as N- isobutyl yl acetamide, methyl mercaptan are effectively reduced.
Description
Technical field
The present invention relates to fermented food technical fields, and in particular to a kind of cheese preparation method of mould cooperative fermentation.
Background technique
Cheese also known as cheese are to be with or mixtures thereof lactogenesis, skimmed milk, buttermilk, cream, dilute cream, milk protein powder
Raw material, fermented after curdled milk dairy products obtained.Cheese has a long history, and is an important branch in dairy products, because
It concentrates most of essential ingredient in cream, and be otherwise known as " kings of milk products ", is the highest product of added value in milk industry.Cheese
In be rich in the nutritional ingredients such as a variety of good proteins, multivitamin and calcium, phosphorus, nutritive value is high.Moreover, cheese is making
A large amount of whey is discharged in the process to keep lactose content lower, target user is wider, is particularly suitable for lactose intolerance and glycosuria
Patient is edible.Meanwhile the ingredients such as proteins and peptides abundant contained in cheese, by water such as various protease and polypeptidases
Solution is at a variety of amino acid being easily absorbed by the body.The annual whole world is famous there are about the production that 40% fresh milk is used for cheese
Cheese producing region mainly have France, Holland, Italy and Greece etc., the annual consumption per capita of these regional cheese is more than
15kg, and the annual consumption per capita of China's cheese is only 30g, there is a big difference compared with the consumption figure of dairy industry developed country.
Since cheese is still in the market introduction stage in China, cheese relies primarily on import, and the flavor of imported cheese is difficult to
It is accepted extensively by Chinese Consumer's, constrains the market development of Chinese cheese.Therefore, breeding cheese fermentation with Chinese characteristics
Strain, the processing technology and means of foreign cheese are developed by autonomous innovation and process modification and optimization and are suitble to China
Consumer taste and cheese product with Chinese characteristics are one of urgent problems to be solved in Chinese cheese development.
Cheese flavor is the key factor for influencing cheese quality, mainly by Volatile flavor components and flavor component two
Divide and constitutes.Wherein volatile component includes the flavors such as fatty acid, alcohol, aldehyde, ester, ketone, lactone, pyrazine, sulfur-containing compound, amine
Matter.It can be seen that the flavor of cheese is the complicated smell being compounded to form by Multiple components, both there is diacetyl (creamy taste), second
The fragrance components such as sour phenethyl ester (flowery odour), there is also methyl mercaptan (acid), N- isobutyl yl acetamides (irritation bitter taste) etc.
Make us not pleasant ingredient.In addition, during the fermentation, by αs1Casein, αs2The hardship that casein and β casein hydrolysis are formed
Gustin has adverse effect to the flavor effect of cheese, and common fermentation processes are difficult to avoid the generation of such components.
Summary of the invention
The present invention is directed to be directed to the technological deficiency of the prior art, a kind of cheese preparation method of mould cooperative fermentation is provided,
To solve in the prior art, the stimulating components content such as methyl mercaptan, N- isobutyl yl acetamide in cheese prepared by conventional method
Higher technical problem.
To realize the above technical purpose, the invention adopts the following technical scheme:
A kind of cheese preparation method of mould cooperative fermentation, comprising the following steps:
1) milk is heated in 5 atmospheric pressure environments 69 DEG C, keeps 30min, it then will be warm within 5min
Degree is down to 2 DEG C, keeps 20min, and 72 DEG C are then raised the temperature within 10min, keeps 3min, is cooled to room temperature；
2) xanthan gum of its quality 2% is added into step 1) products therefrom, the α-acetolactic acid for adding 220U/g is de-
Carboxylic acid stirs evenly, and keeps 120min, and the renin of 470U/g and the galactosidase of 80U/g is then added, and stirs 10min
After stand 40min, obtain curdled milk；
3) by lactobacillus paracasei bacterium powder, Pediococcus pentosaceus bacterium powder, Fei Shi bacterium acidi propionici bacterium powder, Zygosaccharomyces rouxii conidia powder is blue
The mould conidia powder of color colter is mixed in the ratio of 14:5:5:2:1, obtains Mixed Microbes powder；MRS culture medium is prepared, and is added wherein
Sodium citrate adds D-sorbite to final concentration of 1g/L to final concentration of 0.2g/L, adds maltodextrin to final concentration of
0.5g/L obtains complex medium；
4) the Mixed Microbes powder is accessed into the complex medium, access amount is that complex medium described in every 1L corresponds to 0.8g
The Mixed Microbes powder is cultivated in the incubator of 34 DEG C, 0.5 atmospheric pressure to OD680It is 0.6, gained bacterium solution is seed liquor；It takes
The resulting curdled milk of step 2), is mixed into the seed liquor of curdled milk weight 10% thereto, and admixes the China of curdled milk weight 0.05%
Head mold stirs evenly, and is placed in incubator, and oxygen is poured in Xiang Suoshu incubator, and wherein oxygen concentration is not less than 20% for holding, with
32 DEG C of temperature culture 3d, then takes out, 25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
Preferably, the pressure of 2 atmospheric pressure is persistently kept in the temperature-fall period of step 1), by pressure after being warming up to 72 DEG C
Restore to 5 atmospheric pressure, keeps 3min, then restore normal pressure, be cooled to room temperature.
Preferably, the air for restoring normal pressure, is filtrated air.
Preferably, while xanthan gum is added, step 1) products therefrom quality 1% is added together in step 2)
The beta-cyclodextrin of glucan and step 1) products therefrom quality 0.5%.
Preferably, being also added with streptococcus thermophilus bacterium powder and bulgarian milk bar in the Mixed Microbes powder in step 3)
Bacterium bacterium powder, Pediococcus pentosaceus bacterium powder, streptococcus thermophilus bacterium powder, lactobacillus bulgaricus bacterium powder three amount ratio be 5:0.5:
0.2。
Preferably, MRS culture medium described in step 3) includes following component: peptone 10g, beef extract 10g, yeast extract
5g, diammonium hydrogen citrate 2g, glucose 20g, Tween 80 1mL, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.58g, sulfuric acid
Manganese 0.25g, agar 18g, distilled water 1000mL；The pH of the MRS culture medium is 6.6.
Preferably, after taking the resulting curdled milk of step 2), leaching whey in step 4), being mixed into gained solid content solidifying
The rhizopus chinensis of curdled milk weight 0.05% is added into resulting whey, cultivates 12h respectively for the seed liquor of newborn weight 10%,
Then the two is mixed, is placed in incubator, oxygen is poured in Xiang Suoshu incubator, wherein oxygen concentration is not less than 20% for holding,
With 32 DEG C of temperature culture 3d, then take out, 25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
Preferably, after standing 9d under the conditions of being protected from light, toasting 20min in step 4) with 80 DEG C of temperature, then cooling down
To 8 DEG C, 15d is stood under conditions of relative humidity is 85% to get finished product cheese is arrived.
Preferably, in step 4), it is described after mixing evenly, be placed in pressure vessel, poured in Xiang Suoshu pressure vessel
Oxygen is then forced into 1.5 atmospheric pressure, with 28 DEG C of temperature culture 2d, then takes out, 25 to final concentration of 30~40%
DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
Preferably, in finished product cheese described in every kg containing 250~300g protein, 220g~250g fat, 1.2~
1.5gCa2+, 1.3~1.6g lactose；Diacetyl content is 100~150mg, phenethyl acetate content in finished product cheese described in every kg
For 80~100mg, N- isobutyl yl acetamide content is lower than 10mg, and methanthiol is lower than 5mg.
The present invention provides a kind of cheese preparation methods of mould cooperative fermentation, and the technical solution is in normal fermentation technique
On the basis of introduce mould cooperative fermentation mechanism, and optimize nutritional condition and fermentation condition.From the point of view of specific, the present invention is with raw ox
Cream is raw material, and low temperature sterilization is first carried out under pressurized state, then executes primary quickly heating, cooling process, makes wherein to deposit
Microorganism effectively killed, while not will lead to albuminous degeneration.On this basis, it includes α-acetyl cream that the present invention, which uses,
Complex enzyme formulation including acid decarboxylase, renin, galactosidase carries out curdled milk, adds xanthan gum in the process and promotes protein
Crosslinking, in this, as fermentation basis.In terms of microorganism, the present invention, for main microbial inoculum, cooperates Zygosaccharomyces rouxii with lactobacillus paracasei
Syntaxial system is formed in the MRS culture medium of improvement with the mould elder generation of Absidia, is then accessed in curdled milk, and adds rhizopus chinensis guidance
Fermentation direction, fermentation system are in the environment of elevated oxygen level, facilitate aerobic microbiological and establish population advantage, anaerobism is avoided to send out
The generation of the by-product of N- isobutyl yl acetamide under ferment state.Cheese product prepared by the method for the present invention, wherein diacetyl and
Phenethyl acetate content increases, and assigns product with faint scent flavor, meanwhile, the irritations such as N- isobutyl yl acetamide, methyl mercaptan
Ingredient is effectively reduced, and product is made to have better organoleptic quality.
Specific embodiment
Below by specific embodiments of the present invention will be described in detail.In order to avoid excessive unnecessary details, In
It will not be described in detail in following embodiment to belonging to well known structure or function.Approximation used in following embodiment
Language can be used for quantitative expression, show to allow quantity to have certain variation in the case where not changing basic function.It is fixed except having
Adopted outer, technical and scientific term used in following embodiment has the phase being commonly understood by with those skilled in the art of the invention
Same meaning.
Embodiment 1
A kind of cheese preparation method of mould cooperative fermentation, comprising the following steps:
1) milk is heated in 5 atmospheric pressure environments 69 DEG C, keeps 30min, it then will be warm within 5min
Degree is down to 2 DEG C, keeps 20min, and 72 DEG C are then raised the temperature within 10min, keeps 3min, is cooled to room temperature；
2) xanthan gum of its quality 2% is added into step 1) products therefrom, the α-acetolactic acid for adding 220U/g is de-
Carboxylic acid stirs evenly, and keeps 120min, and the renin of 470U/g and the galactosidase of 80U/g is then added, and stirs 10min
After stand 40min, obtain curdled milk；
3) by lactobacillus paracasei bacterium powder, Pediococcus pentosaceus bacterium powder, Fei Shi bacterium acidi propionici bacterium powder, Zygosaccharomyces rouxii conidia powder is blue
The mould conidia powder of color colter is mixed in the ratio of 14:5:5:2:1, obtains Mixed Microbes powder；MRS culture medium is prepared, and is added wherein
Sodium citrate adds D-sorbite to final concentration of 1g/L to final concentration of 0.2g/L, adds maltodextrin to final concentration of
0.5g/L obtains complex medium；
4) the Mixed Microbes powder is accessed into the complex medium, access amount is that complex medium described in every 1L corresponds to 0.8g
The Mixed Microbes powder is cultivated in the incubator of 34 DEG C, 0.5 atmospheric pressure to OD680It is 0.6, gained bacterium solution is seed liquor；It takes
The resulting curdled milk of step 2), is mixed into the seed liquor of curdled milk weight 10% thereto, and admixes the China of curdled milk weight 0.05%
Head mold stirs evenly, and is placed in incubator, and oxygen is poured in Xiang Suoshu incubator, and wherein oxygen concentration is not less than 20% for holding, with
32 DEG C of temperature culture 3d, then takes out, 25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
Wherein, the pressure that 2 atmospheric pressure are persistently kept in the temperature-fall period of step 1), by pressure recovery after being warming up to 72 DEG C
To 5 atmospheric pressure, 3min is kept, then restores normal pressure, is cooled to room temperature.It is filtrated air for restoring the air of normal pressure.Step
It is rapid 2) in, while xanthan gum is added, together be added step 1) products therefrom quality 1% glucan and step 1) obtained by
The beta-cyclodextrin of product quality 0.5%.In step 3), streptococcus thermophilus bacterium powder and Bao Jiali are also added in the Mixed Microbes powder
Sub- lactobacillus bacterium powder, Pediococcus pentosaceus bacterium powder, streptococcus thermophilus bacterium powder, lactobacillus bulgaricus bacterium powder three amount ratio be 5:
0.5:0.2.MRS culture medium described in step 3) includes following component: peptone 10g, beef extract 10g, yeast extract 5g, citric acid
Hydrogen diammonium 2g, glucose 20g, Tween 80 1mL, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.58g, manganese sulfate 0.25g,
Agar 18g, distilled water 1000mL；The pH of the MRS culture medium is 6.6.In step 4), after taking the resulting curdled milk of step 2), drip
Whey out is mixed into the seed liquor of curdled milk weight 10% into gained solid content, and curdled milk weight is added into resulting whey
0.05% rhizopus chinensis cultivates 12h respectively, then mixes the two, is placed in incubator, pours oxygen in Xiang Suoshu incubator,
Keep wherein oxygen concentration be not less than 20%, with 32 DEG C of temperature culture 3d, then take out, 25 DEG C, be protected from light under the conditions of stand
9d then toasts 20min with 80 DEG C of temperature, is then cooled to 8 DEG C, stands 15d under conditions of relative humidity is 85%, i.e.,
Obtain finished product cheese.
To cheese product made above, wherein diacetyl, phenethyl acetate, N- isobutyl yl acetamide, first are detected respectively
The content of the ingredients such as mercaptan, and lateral comparison is carried out with commercially available conventional cheese product.Testing result is shown, in every kg this product
Diacetyl content is 147mg, and phenethyl acetate content is 92mg, and N- isobutyl yl acetamide content is 3mg, and methyl mercaptan is not detected；
And commercially available conventional cheese product detection structure is shown, wherein diacetyl content is 52mg, and phenethyl acetate content is 28mg, and N- is different
Butyl acetyl amine content is 31mg, methanthiol 41mg.
Embodiment 2
A kind of cheese preparation method of mould cooperative fermentation, comprising the following steps:
1) milk is heated in 5 atmospheric pressure environments 69 DEG C, keeps 30min, it then will be warm within 5min
Degree is down to 2 DEG C, keeps 20min, and 72 DEG C are then raised the temperature within 10min, keeps 3min, is cooled to room temperature；
2) xanthan gum of its quality 2% is added into step 1) products therefrom, the α-acetolactic acid for adding 220U/g is de-
Carboxylic acid stirs evenly, and keeps 120min, and the renin of 470U/g and the galactosidase of 80U/g is then added, and stirs 10min
After stand 40min, obtain curdled milk；
3) by lactobacillus paracasei bacterium powder, Pediococcus pentosaceus bacterium powder, Fei Shi bacterium acidi propionici bacterium powder, Zygosaccharomyces rouxii conidia powder is blue
The mould conidia powder of color colter is mixed in the ratio of 14:5:5:2:1, obtains Mixed Microbes powder；MRS culture medium is prepared, and is added wherein
Sodium citrate adds D-sorbite to final concentration of 1g/L to final concentration of 0.2g/L, adds maltodextrin to final concentration of
0.5g/L obtains complex medium；
4) the Mixed Microbes powder is accessed into the complex medium, access amount is that complex medium described in every 1L corresponds to 0.8g
The Mixed Microbes powder is cultivated in the incubator of 34 DEG C, 0.5 atmospheric pressure to OD680It is 0.6, gained bacterium solution is seed liquor；It takes
The resulting curdled milk of step 2), is mixed into the seed liquor of curdled milk weight 10% thereto, and admixes the China of curdled milk weight 0.05%
Head mold stirs evenly, and is placed in incubator, and oxygen is poured in Xiang Suoshu incubator, and wherein oxygen concentration is not less than 20% for holding, with
32 DEG C of temperature culture 3d, then takes out, 25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
Wherein, while xanthan gum is added, the glucan and step of step 1) products therefrom quality 1% are added together
1) beta-cyclodextrin of products therefrom quality 0.5%.In step 3), in the Mixed Microbes powder also added with streptococcus thermophilus bacterium powder and
Lactobacillus bulgaricus bacterium powder, Pediococcus pentosaceus bacterium powder, streptococcus thermophilus bacterium powder, lactobacillus bulgaricus bacterium powder three dosage
Than for 5:0.5:0.2.In step 4), it is described after mixing evenly, be placed in pressure vessel in, pour oxygen in Xiang Suoshu pressure vessel
To final concentration of 30~40%, be then forced into 1.5 atmospheric pressure, with 28 DEG C of temperature culture 2d, then take out, 25 DEG C,
9d is stood under the conditions of being protected from light to get finished product cheese is arrived.
To cheese product made above, wherein diacetyl, phenethyl acetate, N- isobutyl yl acetamide, first are detected respectively
The content of the ingredients such as mercaptan, and lateral comparison is carried out with commercially available conventional cheese product.Testing result is shown, in every kg this product
Diacetyl content is 122mg, and phenethyl acetate content is 85mg, and N- isobutyl yl acetamide is not detected, and methyl mercaptan is not detected；And city
It sells conventional cheese product detection structure to show, wherein diacetyl content is 45mg, and phenethyl acetate content is 37mg, N- isobutyl group
Acetyl amine content is 26mg, methanthiol 33mg.
Embodiment 3
A kind of cheese preparation method of mould cooperative fermentation, comprising the following steps:
1) milk is heated in 5 atmospheric pressure environments 69 DEG C, keeps 30min, it then will be warm within 5min
Degree is down to 2 DEG C, keeps 20min, and 72 DEG C are then raised the temperature within 10min, keeps 3min, is cooled to room temperature；
2) xanthan gum of its quality 2% is added into step 1) products therefrom, the α-acetolactic acid for adding 220U/g is de-
Carboxylic acid stirs evenly, and keeps 120min, and the renin of 470U/g and the galactosidase of 80U/g is then added, and stirs 10min
After stand 40min, obtain curdled milk；
3) by lactobacillus paracasei bacterium powder, Pediococcus pentosaceus bacterium powder, Fei Shi bacterium acidi propionici bacterium powder, Zygosaccharomyces rouxii conidia powder is blue
The mould conidia powder of color colter is mixed in the ratio of 14:5:5:2:1, obtains Mixed Microbes powder；MRS culture medium is prepared, and is added wherein
Sodium citrate adds D-sorbite to final concentration of 1g/L to final concentration of 0.2g/L, adds maltodextrin to final concentration of
0.5g/L obtains complex medium；
4) the Mixed Microbes powder is accessed into the complex medium, access amount is that complex medium described in every 1L corresponds to 0.8g
The Mixed Microbes powder is cultivated in the incubator of 34 DEG C, 0.5 atmospheric pressure to OD680It is 0.6, gained bacterium solution is seed liquor；It takes
The resulting curdled milk of step 2), is mixed into the seed liquor of curdled milk weight 10% thereto, and admixes the China of curdled milk weight 0.05%
Head mold stirs evenly, and is placed in incubator, and oxygen is poured in Xiang Suoshu incubator, and wherein oxygen concentration is not less than 20% for holding, with
32 DEG C of temperature culture 3d, then takes out, 25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
To cheese product made above, wherein diacetyl, phenethyl acetate, N- isobutyl yl acetamide, first are detected respectively
The content of the ingredients such as mercaptan, and lateral comparison is carried out with commercially available conventional cheese product.Testing result is shown, in every kg this product
Diacetyl content is 103mg, and phenethyl acetate content is 81mg, N- isobutyl yl acetamide 2mg, and methyl mercaptan is not detected；And it is commercially available
Conventional cheese product detection structure shows that wherein diacetyl content is 37mg, and phenethyl acetate content is 43mg, N- isobutyl group second
Amide content is 62mg, methanthiol 44mg.
The embodiments of the present invention have been described in detail above, but content is only the preferred embodiment of the present invention,
It is not intended to limit the invention.All any modifications, equivalent replacements, and improvements etc. done in application range of the invention, should all
It is included within protection scope of the present invention.
Claims (10)
1. a kind of cheese preparation method of mould cooperative fermentation, it is characterised in that the following steps are included:
1) milk is heated in 5 atmospheric pressure environments 69 DEG C, keeps 30min, then drops temperature within 5min
To 2 DEG C, 20min is kept, 72 DEG C are then raised the temperature within 10min, 3min is kept, is cooled to room temperature；
2) xanthan gum of its quality 2% is added into step 1) products therefrom, adds the alpha -acetolactate decarboxylase of 220U/g,
It stirs evenly, keeps 120min, the renin of 470U/g and the galactosidase of 80U/g is then added, stood after stirring 10min
40min obtains curdled milk；
3) by lactobacillus paracasei bacterium powder, Pediococcus pentosaceus bacterium powder, Fei Shi bacterium acidi propionici bacterium powder, Zygosaccharomyces rouxii conidia powder, blue plough
Mould conidia powder is mixed in the ratio of 14:5:5:2:1, obtains Mixed Microbes powder；MRS culture medium is prepared, and adds lemon wherein
Sour sodium adds D-sorbite to final concentration of 1g/L to final concentration of 0.2g/L, adds maltodextrin to final concentration of 0.5g/L,
Obtain complex medium；
4) the Mixed Microbes powder is accessed into the complex medium, access amount is that complex medium described in every 1L corresponds to described in 0.8g
Mixed Microbes powder is cultivated in the incubator of 34 DEG C, 0.5 atmospheric pressure to OD680It is 0.6, gained bacterium solution is seed liquor；Take step
2) resulting curdled milk, is mixed into the seed liquor of curdled milk weight 10% thereto, and admixes the rhizopus chinensis of curdled milk weight 0.05%,
It stirs evenly, is placed in incubator, oxygen is poured in Xiang Suoshu incubator, wherein oxygen concentration is not less than 20% for holding, with 32 DEG C
Temperature culture 3d, then take out, 25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
2. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that the drop of step 1)
The pressure that 2 atmospheric pressure are persistently kept during temperature keeps 3min by pressure recovery to 5 atmospheric pressure after being warming up to 72 DEG C, and
After restore normal pressure, be cooled to room temperature.
3. a kind of cheese preparation method of mould cooperative fermentation according to claim 2, it is characterised in that for restoring normal
The air of pressure is filtrated air.
4. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that in step 2), In
While xanthan gum is added, the glucan and step 1) products therefrom quality of step 1) products therefrom quality 1% are added together
0.5% beta-cyclodextrin.
5. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that in step 3), institute
It states in Mixed Microbes powder also added with streptococcus thermophilus bacterium powder and lactobacillus bulgaricus bacterium powder, Pediococcus pentosaceus bacterium powder, thermophilic chain
Coccus bacterium powder, lactobacillus bulgaricus bacterium powder three amount ratio be 5:0.5:0.2.
6. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that institute in step 3)
Stating MRS culture medium includes following component: peptone 10g, beef extract 10g, yeast extract 5g, diammonium hydrogen citrate 2g, glucose
20g, Tween 80 1mL, sodium acetate 5g, dipotassium hydrogen phosphate 2g, magnesium sulfate 0.58g, manganese sulfate 0.25g, agar 18g, distilled water
1000mL；The pH of the MRS culture medium is 6.6.
7. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that in step 4), take
After the resulting curdled milk of step 2), whey is leached, the seed liquor of curdled milk weight 10% is mixed into gained solid content, to gained
Whey in be added curdled milk weight 0.05% rhizopus chinensis, cultivate 12h respectively, then mix the two, be placed in incubator, to institute
It states and pours oxygen in incubator, wherein oxygen concentration is not less than 20% for holding, with 32 DEG C of temperature culture 3d, then takes out, In
25 DEG C, be protected from light under the conditions of stand 9d to get to finished product cheese.
8. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that in step 4), In
After standing 9d under the conditions of being protected from light, 20min is toasted with 80 DEG C of temperature, is then cooled to 8 DEG C, the condition for being 85% in relative humidity
Lower standing 15d to get arrive finished product cheese.
9. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that in step 4), institute
State after mixing evenly, be placed in pressure vessel, oxygen is poured in Xiang Suoshu pressure vessel to final concentration of 30~40%, then plus
Be depressed into 1.5 atmospheric pressure, with 28 DEG C of temperature culture 2d, then take out, 25 DEG C, be protected from light under the conditions of stand 9d to get at
Savor cheese.
10. a kind of cheese preparation method of mould cooperative fermentation according to claim 1, it is characterised in that described in every kg at
It savors in cheese containing 250~300g protein, 220g~250g fat, 1.2~1.5gCa2+, 1.3~1.6g lactose；Every kg institute
Stating diacetyl content in finished product cheese is 100~150mg, and phenethyl acetate content is 80~100mg, and N- isobutyl yl acetamide contains
Amount is lower than 10mg, and methanthiol is lower than 5mg.
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Application publication date: 20191119 |