CN110859225A

CN110859225A - Monascus cheese and preparation method thereof

Info

Publication number: CN110859225A
Application number: CN201911190358.4A
Authority: CN
Inventors: 腾军伟; 刘振民; 郑远荣; 苏米亚; 徐致远; 刘景�; 焦晶凯
Original assignee: Bright Dairy and Food Co Ltd
Current assignee: Bright Dairy and Food Co Ltd
Priority date: 2019-11-28
Filing date: 2019-11-28
Publication date: 2020-03-06

Abstract

A preparation method of monascus cheese sequentially comprises the following steps: sterilizing raw milk, inoculating a lactic acid bacteria starter and a monascus maturative agent, and pre-acidifying; adding chymosin, stirring, and standing to obtain curd; cutting the curd, stirring, and standing to obtain curd block; discharging whey, molding, periodically turning, demolding, soaking in salt solution, and drying; growing and maturing under the aseptic environment; cutting into pieces, canning, adding soup, sealing, and continuously ripening; wherein the added soup comprises, by weight, 1.5-4.5% of white granulated sugar, 9-16% of white spirit, 0.4-0.6% of chicken essence, 1-3.5% of salt, 0.2-0.6% of pepper granules, 1-5% of vegetable oil, 2-6% of chili powder and the balance of purified water. On the other hand, the invention also provides the monascus cheese prepared by the method.

Description

Monascus cheese and preparation method thereof

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to monascus cheese and a preparation method thereof.

Background

The casein is called 'cream gold', has very high nutritional value, is a typical high-nutrition health food, discharges a large amount of whey to ensure that the lactose content is lower, and therefore, the edible cheese is not easy to have lactose intolerance. For the processing technology, cheese is fermented milk; cheese is concentrated milk in terms of nutritional value.

The cheese is rich in protein, polypeptide and other components, and is hydrolyzed into various amino acids easily absorbed by human bodies by various proteases, polypeptide enzymes and the like, so that the cheese is suitable for different people.

Because the cheese is still in the market lead-in stage in China, the cheese mainly depends on import, and the flavor of the imported cheese is difficult to be accepted by Chinese consumers, thereby restricting the market development of the Chinese cheese. Therefore, the method for breeding the cheese fermentation strain with Chinese characteristics by using the processing technology and means of the foreign cheese for reference and developing the cheese product which is suitable for the taste of Chinese consumers and has Chinese characteristics and the preservation method thereof through independent innovation and technology improvement optimization is one of the problems to be solved in the current development of the Chinese cheese industry.

Chinese is a kind of ground-story product, has a long history, and has abundant microbial strain resources, and many foods fermented by microorganisms are deeply popular with Chinese people. For example, monascus has been used for thousands of years in China, and its ancestors have used monascus to prepare fermented foods (such as red yeast rice, red yeast wine, fermented bean curd, etc.), so that these monascus are considered as edible safe fungi. Modern medical research proves that monascus has the effects of reducing cholesterol, blood sugar and blood pressure, and can produce various metabolites with physiological activities in the fermentation process, such as: monascus pigment, monacolin K (MonacolinK) substances, gamma-aminobutyric acid, various enzymes and the like.

However, the traditional monascus cheese is easy to pollute with mixed bacteria and difficult to preserve, and the cheese pollutes with the mixed bacteria to cause the defects of deterioration of flavor and tissues and the like.

Therefore, the invention is especially provided.

Disclosure of Invention

The invention aims to provide monascus cheese which has unique taste and fine tissue, is convenient to store and transport and is suitable for industrial mass production, a preparation method thereof,

The invention provides a preparation method of monascus cheese, which is sequentially carried out according to the following steps:

(1) sterilizing raw milk, inoculating a lactic acid bacteria starter and a monascus maturative agent, and pre-acidifying;

(2) adding chymosin, stirring, and standing to obtain curd;

(3) cutting the curd, stirring, and standing to obtain curd block;

(4) discharging whey, molding, periodically turning, demolding, soaking in salt solution, and drying;

(5) growing and maturing under the aseptic environment;

(6) cutting into pieces, canning, adding soup, sealing, and continuously ripening;

wherein the soup added in the step (6) comprises 1.5-4.5% of white granulated sugar, 9-16% of white spirit, 0.4-0.6% of chicken essence, 1-3.5% of salt, 0.2-0.6% of pepper granules, 1-5% of vegetable oil, 2-6% of pepper powder and the balance of purified water.

Wherein the raw milk is the conventional raw milk in the field. As a preferable mode, in order to ensure the quality of the final product to be stable, the raw milk is standardized, and the weight ratio of fat to protein in the raw milk after the standardized treatment is 1.5-1.8:1.

The sterilization method for the raw milk is a conventional sterilization method in the field. Preferably, pasteurization is carried out, preferably at a temperature of 68-73 deg.C for a time of 15-25 deg.C.

The lactobacillus leavening agent is the lactobacillus leavening agent which is used for preparing soft cheese in the field. As a preferable scheme, the lactobacillus leaven is Flora Danica leaven and STI-13 leaven of Kehansen company, and the preferable adding amount is 10-20U lactobacillus leaven added in each 100L of raw milk.

The monascus ripening agent is preferably selected from monascus spore liquid, i.e. a filtered culture solution obtained by expanding and culturing monascus according to a conventional manner in the field.

The monascus selected in the present invention is a monascus strain conventionally used in the field of food processing, and is preferably a monascus strain with a collection number of CGMCC No.9712, which has been used in the invention of application No. 201910876701.4 by the same applicant.

Wherein, as an implementable specific scheme, the monascus spore liquid is prepared according to the following modes:

① picking spores from a monascus culture plate with an inoculating loop into sterile water, scattering to obtain a spore suspension, inoculating the spore suspension into a monascus liquid culture medium with 8-15 glass beads in advance, wherein the inoculation amount of the spore suspension is 3-10 vol%, the percentage refers to the percentage of the volume of the spore suspension in the volume of the monascus liquid culture medium, and performing shake culture at 27-32 ℃ for 2-4d at a vertical speed of 80-110rpm to obtain a seed solution, wherein the monascus culture medium comprises 4-20g/L of potato extract powder, 20-40g/L of glucose and 1-4g of CaCO₃；

② transferring the seed solution to a liquid culture medium containing 8-15 glass beads for fermentation culture, wherein the seed solution is added in an amount of 3-10 vol%, and the percentage is the volume percentage of the seed solution in the liquid culture medium, shaking-culturing at 27-32 deg.C for 2-4 days at a vertical speed of 80-110rpm, and filtering with 4 layers of sterile gauze to obtain the monascus spore solution, wherein the monascus culture medium comprises 4-20g/L potato soaking powder, 20-40g/L glucose and 1-4g CaCO₃。

Preferably, the temperature for inoculation in step (1) is 35-39 ℃, and the pre-acidification is carried out to a pH value of 6.3-6.5, so as to provide a proper environment for the growth of lactic acid bacteria and monascus.

The chymosin added in the step (2) is the chymosin which is conventionally used in the field, and the addition amount is also the addition amount which is conventionally used in the field. The chymosin is preferably calf abomasum chymosin and/or microbial chymosin, and the chymosin is prepared into a chymosin water solution and then added to improve the curd effect when added.

Preferably, the stirring time in the step (2) is 1-3min, and the standing time is 7-15 min. After completion of the standing, curd is obtained.

In step (3), the cutting treatment of the curd is a means of ordinary skill in the art. In the invention, a preferable scheme is that the solidified and cut cube is 3X3X3cm, and the curd block with the specification is beneficial to the subsequent precipitation of whey and the formation of cheese.

Preferably, the stirring time in step (3) is 1min, the stirring is slight without destroying the shape of the cut and shaped curd, the standing time is 5min, and the stirring and standing process is repeated three times to fully separate out whey and obtain curd.

The process of removing whey in step (4) is conventional in the art and aims to provide better shrinkage of the curd. Preferably, the mass of the discharged whey accounts for 30-50% of the total mass of the raw milk, so that the product reaches the best quality.

After the whey is drained, the curd pieces are placed in a cheese mold and periodically turned over to shape them.

Preferably, the temperature for molding in the step (4) is 18-22 ℃.

After forming, demoulding and soaking in salt solution to improve the taste and smell of the formed cheese and achieve the effect of antisepsis. Preferably, the concentration of the salt solution used for soaking is 15-20% (w/w), and the soaking time is 20-70 min.

After soaking, drying the cheese, wherein the drying time is preferably 1d, and the drying temperature is preferably 12-16 ℃.

The cheese continues to grow and ripen in a sterile environment. As a preferred option, the process is carried out in a sterile maturation chamber.

Preferably, in the step (5), the ripening temperature is 27-32 ℃, the ripening time is 3-6d, and the relative humidity of the ripening environment is 50-95%, so that the quality and the property of the product are optimal.

And (4) cutting the cheese in the step (8), wherein the preferred size of the cheese block is a square with the side length of 1-3cm, so that the subsequent process and the eating of the final product are facilitated. And (4) canning after the cutting is finished, wherein the container is preferably a glass container to achieve a good sealing effect.

The liquor added into the soup is preferably high liquor specified in GBT 10781.1-2006 Luzhou-flavor liquor, namely, the alcoholic strength is 41-68% vol, so that the flavor of the product is enhanced, and meanwhile, a good preservative effect is provided.

Further, as a preferable scheme, in order to enhance the flavor of the product, 0.1-0.6% of chili oil and/or 0.1-0.6% of sesame oil in percentage by mass are added in the soup.

Preferably, the weight ratio of the soup in step (6) to the cheese obtained in step (5) is 1-2:1, more preferably 1-1.6:1.

Preferably, the temperature for further maturation in step (6) is 8-18 deg.C, more preferably 10-16 deg.C, and the time for further maturation is 7-21d, more preferably 10-16 d.

On the other hand, the invention also provides monascus cheese prepared by the preparation method of the monascus cheese.

The above preferred conditions can be arbitrarily combined to obtain preferred embodiments of the present invention without departing from the common general knowledge in the art.

The reagents and starting materials used in the present invention are commercially available.

The monascus cheese and the preparation method thereof provided by the invention have the following technical effects:

a sealing filling method is adopted during cheese ripening, so that the shape of cheese is kept; meanwhile, the liquor containing the white spirit is added, so that the problems of deterioration of product flavor and tissue and the like caused by easy pollution of mixed bacteria in the cheese maturation period are effectively solved, the quality guarantee period of the product is finally prolonged, and the cheese product is favorably stored and transported; meanwhile, the product conforms to the habit of domestic consumers;

the monascus cheese serving as a product is fine in texture, has low-concentration wine aroma flavor and pungency, is unique in taste, is convenient to store and transport, and is suitable for industrial mass production.

Detailed Description

The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. Unless otherwise indicated, the percentages referred to in the following examples are in accordance with the corresponding statements in the specification.

The raw materials in the following examples, unless specified, were all purchased:

wherein: raw milk: guangming Dairy industries, Inc.;

salt: china salt Co Ltd;

lactic acid bacteria starter: flora Danica starter and STI-13 starter from Kehansen;

monascus maturating agent: monascus strain with preservation number of CGMCC No.9712 is prepared into monascus spore liquid according to the method.

Example one

(1) Standardizing raw milk to make the weight ratio of fat to protein 1.5:1 to obtain raw milk. Pasteurizing raw milk at 73 deg.C for 15s, cooling to 35 deg.C, inoculating lactobacillus starter and Monascus starter, and pre-acidifying to pH 6.3;

(2) adding chymosin into raw milk, wherein the chymosin selects calf abomasum chymosin, stirring for 1min, and standing for 7min to obtain curd;

(3) cutting the curd into 3X3X3cm cubes, repeating the process of slightly stirring for 1min and then standing for 5min without destroying the shape of the cut curd for three times to obtain curd blocks;

(4) removing whey 30% of the total mass of raw milk, placing curd block into cheese mold at 18 deg.C, periodically turning over for molding, demolding, soaking in 15% (w/w) sterile salt water for 70min to salinize cheese, taking out, and drying at 16 deg.C for 1 d;

(5) putting cheese into an aseptic ripening box, ripening for 6d at 27 deg.C and 50% relative humidity until the surface of cheese is full of mycelia;

(6) cutting cheese into blocks with side length of 1cm, placing into a sterile glass jar, adding soup at a weight ratio of 2:1, sealing, and aging at 18 deg.C for 7d to obtain the final product.

In the step, the soup comprises, by weight, 1.5% of white granulated sugar, 16% of white spirit, 0.6% of chicken essence, 3.5% of salt, 0.2% of pepper granules, 1% of vegetable oil, 6% of pepper powder, 0.1% of pepper oil and the balance of purified water. Wherein the liquor is highly strong aromatic liquor with the alcoholic strength of 41 vol%.

The monascus cheese product of the embodiment is complete in product form, transparent to red in white inside, mild in pungency and wine flavor, fine in tissue and rich in nutrition.

Example two

(1) Standardizing raw milk to make the weight ratio of fat to protein 1.8:1 to obtain raw milk. Pasteurizing raw milk at 68 deg.C for 25s, cooling to 39 deg.C, inoculating lactobacillus starter and Monascus starter, and pre-acidifying to pH 6.5;

(2) adding chymosin into raw milk, wherein the chymosin selects calf abomasum chymosin, stirring for 2min, and standing for 15min to obtain curd;

(4) removing whey 40% of the total mass of raw milk, placing curd block into cheese mold at 20 deg.C, periodically turning over for molding, demolding, soaking in 18% (w/w) sterile salt water for 50min to salinize cheese, taking out, and drying at 14 deg.C for 1 d;

(5) putting cheese into an aseptic ripening box, ripening for 3d at 32 deg.C and 95% relative humidity until the surface of cheese is full of mycelia;

(6) cutting cheese into blocks with side length of 2cm, placing into a sterile glass jar, adding soup at a weight ratio of 1.6:1, sealing, and aging at 8 deg.C for 21d to obtain the final product.

In the step, the soup comprises, by weight, 3% of white granulated sugar, 13% of white spirit, 0.5% of chicken essence, 2.5% of salt, 0.4% of pepper granules, 3% of vegetable oil, 4.5% of pepper powder, 0.6% of sesame oil and the balance of purified water. Wherein the white spirit is highly strong aromatic white spirit with the alcoholic strength of 52% vol.

EXAMPLE III

(1) Standardizing raw milk to make the weight ratio of fat to protein 1.6:1 to obtain raw milk. Pasteurizing raw milk at 70 deg.C for 18s, cooling to 38 deg.C, inoculating lactobacillus starter and Monascus starter, and pre-acidifying to pH 6.4;

(2) adding chymosin into raw milk, wherein the chymosin is selected from calf abomasum chymosin, stirring for 3min, and standing for 12min to obtain curd;

(4) removing whey 50% of the total mass of raw milk, placing curd block into cheese mold at 22 deg.C, periodically turning over for molding, demolding, soaking in 20% (w/w) sterile salt water for 20min to salinize cheese, taking out, and drying at 12 deg.C for 1 d;

(5) putting cheese into an aseptic ripening box, ripening for 5d at 30 deg.C and 65% relative humidity until the surface of cheese is full of mycelia;

(6) cutting cheese into blocks with side length of 3cm, placing into a sterile glass jar, adding soup at a weight ratio of 1:1, sealing, and aging at 14 deg.C for 14d to obtain the final product.

In the step, the soup comprises, by weight, 4.5% of white granulated sugar, 16% of white spirit, 0.4% of chicken essence, 1% of salt, 0.6% of pepper granules, 5% of vegetable oil, 2% of pepper powder, 0.1% of sesame oil, 0.6% of pepper oil and the balance of purified water. Wherein the white spirit is highly strong aromatic white spirit with the alcoholic strength of 58% vol.

Comparative example 1

The only difference compared to example 1 is that the cheese continues to mature in the incubator and is not dispensed into glass jars, but the incubation time is the same.

Comparative example No. two

Compared with the two phases of the example, the difference is that after the cheese with mycelium overgrown on the surface is cut into small blocks, the cheese blocks are put into a sterile glass jar, and the same volume of soup is replaced by sterile water and added into a tank, and the maturation time is not changed.

Effects of the embodiment

The cheese-related study experience of 20 persons and ordinary consumers were selected and the cheese products were subjected to sensory evaluation, each score being in the form of mean ± standard deviation, and the results are shown in table 1:

table 1: EXAMPLES evaluation comparison of measurement results

As can be seen from the sensory evaluation results in the table 1, the monascus cheese product of the embodiment of the invention is obviously improved in various sensory evaluation indexes compared with the monascus cheese product of the comparative example; comparative example 1 appearance has contaminated mixed bacteria, which affects the overall evaluation; comparative example 2 taste flat and acceptance low; the monascus cheese prepared by the embodiment is softer and finer in texture, uniform in color distribution, low-concentration bouquet flavor and spicy, unique in taste, moist, glossy and bright in appearance, and capable of obviously prolonging the shelf life of the monascus cheese, and the monascus cheese is convenient to store and transport and is suitable for industrial mass production.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The preparation method of the monascus cheese is characterized by comprising the following steps in sequence:

(2) adding chymosin, stirring, and standing to obtain curd;

(3) cutting the curd, stirring, and standing to obtain curd block;

(5) growing and maturing under the aseptic environment;

2. The method for preparing Monascus cheese according to claim 1, wherein the temperature of inoculation in step (1) is 35-39 ℃ and pre-acidified to pH 6.3-6.5.

3. The method for preparing Monascus cheese according to claim 1, wherein the stirring time in step (2) is 1-3min, and the standing time is 7-15 min.

4. The method for preparing Monascus cheese according to claim 1, wherein the stirring time in step (3) is 1min and the standing time is 5 min.

5. The method of preparing Monascus cheese according to claim 4, wherein the stirring and standing process in step (3) is repeated three times.

6. The method for preparing Monascus cheese according to claim 1, wherein the molding temperature in step (4) is 18-22 ℃, the concentration of the salt solution used for soaking is 15-20% (w/w), the soaking time is 20-70min, the drying time is 1d, and the drying temperature is 12-16 ℃.

7. The method for preparing Monascus cheese according to claim 1, wherein the ripening temperature in step (5) is 27-32 ℃, the ripening time is 3-6 days, and the relative humidity of the ripening environment is 50-95%.

8. The method for preparing Monascus cheese according to claim 1, wherein the weight ratio of the soup in step (6) to the material obtained in step (5) is 1-2: 1.

9. The method for preparing Monascus cheese according to claim 1, wherein the temperature for further ripening in step (6) is 8-18 ℃ and the time is 7-21 days.

10. A Monascus cheese prepared by the method of any one of claims 1 to 9.