CN111011530A - Red white mold cheese and preparation method thereof - Google Patents
Red white mold cheese and preparation method thereof Download PDFInfo
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- CN111011530A CN111011530A CN201911376037.3A CN201911376037A CN111011530A CN 111011530 A CN111011530 A CN 111011530A CN 201911376037 A CN201911376037 A CN 201911376037A CN 111011530 A CN111011530 A CN 111011530A
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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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
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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
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
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Abstract
The invention discloses a preparation method of red white mould cheese, which comprises the following steps in sequence: (1) pre-sterilizing raw milk, inoculating a lactic acid bacteria starter and a white mold fungus mature agent, adding monascus pigment and pre-acidifying; (2) adding chymosin into the material obtained in the step (1), stirring, and standing for curd to obtain curd; (3) cutting the curd obtained in the step (2), stirring on the premise of not damaging the shape of the cut curd blocks, and standing to obtain curd blocks; (4) discharging whey of the curd block obtained in the step (3), transferring the whey into a mold for molding, demolding after molding, soaking in salt solution and drying in the air to obtain molded cheese; (5) and (4) transferring the formed cheese prepared in the step (4) into a sterile environment, and maturing to obtain a final product. The invention also discloses red white mould cheese, which is fine, smooth, high in protein digestibility and strong in frankincense taste and has mushroom fresh taste, and the interior of the red white mould cheese is in a flowing heart shape.
Description
Technical Field
The invention belongs to the field of cheese, and particularly relates to red white mould 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.
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, the application of monascus in China has been in the history for thousands of years, and the ancestors of us have applied monascus to prepare fermented foods (such as red yeast rice, monascus wine, fermented bean curd and the like) very early, so that the Chinese characteristic cheese which is characterized by developing by combining the cheese making technology with the thinking of Chinese traditional fermented foods, has special mouthfeel and flavor and is easily accepted by domestic consumers has great practical research significance and commercial development value.
Therefore, the invention is especially provided.
Disclosure of Invention
The invention aims to provide a preparation method of red white mould cheese which overcomes the defects that the interior of the traditional red mould cheese is difficult to form a softened texture state due to weak proteolytic force in the maturation process, the maturation time is long and the like, and the red white mould cheese serving as a product is in a flow core state, is fine, smooth, high in protein digestibility and strong in frankincense taste and has mushroom fresh taste by introducing monascus pigment and a white mould strain, and the red white mould cheese prepared by the method.
The invention provides a preparation method of red white mould cheese, which comprises the following steps in sequence:
(1) pre-sterilizing raw milk, inoculating a lactic acid bacteria starter and a white mold fungus mature agent, adding monascus pigment and pre-acidifying;
(2) adding chymosin into the material obtained in the step (1), stirring, and standing for curd to obtain curd;
(3) cutting the curd obtained in the step (2), stirring on the premise of not damaging the shape of the cut curd blocks, and standing to obtain curd blocks;
(4) discharging whey of the curd block obtained in the step (3), transferring the whey into a mold for molding, demolding after molding, soaking in salt solution and drying in the air to obtain molded cheese;
(5) and (4) transferring the formed cheese prepared in the step (4) into a sterile environment, and maturing to obtain a final product.
Wherein the raw milk meets the requirements of GB 19301-. As a preferable scheme, the raw milk is standardized when in use, so that the mass ratio of fat to protein in the raw milk is 1.5-1.8: 1, so as to be beneficial to the stability and consistency of the quality and the quality of the final product.
The pre-sterilisation is a sterilisation process conventional in the art, preferably pasteurisation. More preferably, the pasteurization temperature is 68-73 ℃, and the pasteurization time is 15-25 s.
The pre-sterilization process can kill the mixed bacteria in the raw milk, and prevent the mixed bacteria from causing pollution in the subsequent process and influencing the product quality.
Cooling the sterilized raw milk after pre-sterilization so as to facilitate the subsequent steps.
Preferably, the temperature for inoculating the lactic acid bacteria starter and the white mold fungus starter in the step (1) is 35-39 ℃. Among them, the inoculated lactic acid bacteria starter is a starter conventionally used in the art for producing soft cheese, and is preferably a Flora Danica starter and an STI-13 starter of Kehansen. More preferably, the addition amount of the lactobacillus is 10-20U of lactobacillus leaven added in each 100L of raw milk.
The white mold maturing agent is a white mold strain maturing agent which is conventionally used for white mold cheese in the field, and is preferably a compound strain of GEO 17 LYO and PC 12 LYO of Danisco, and the addition amount of the white mold maturing agent is the conventional addition amount in the field.
The monascus pigment is one or more of monascorubin, monascorubin powder and fermentation filtrate obtained after fermentation and metabolism of monascus strains, preferably monascorubin or monascorubin powder, and most preferably monascorubin powder. As a preferable scheme, the red yeast rice powder is added in the form of a sterile aqueous solution of red yeast rice powder, and more preferably, the sterile aqueous solution of red yeast rice powder is used after being filtered before use. The addition amount of the red yeast rice powder is 2-9g/kg (based on the mass of the raw milk), and the better addition amount is 3-7g/kg (based on the mass of the raw milk).
Preferably, the target pH for pre-acidification in step (1) is 6.3-6.5. Pre-acidification may facilitate the performance of subsequent steps.
The chymosin used in step (2) is a chymosin conventional in the art, preferably bovine rennet chymosin and/or microbial chymosin. As a preferable addition method, the chymosin is added in the form of a pre-prepared chymosin aqueous solution. The addition amount of the chymosin is the addition amount of cheese making in the conventional way in the field, and is adjusted according to the actual requirement and the predicted curd time.
Preferably, in the step (2), the stirring time is 1-3min, and the standing time is 7-15min, so that the raw milk is fully solidified.
Preferably, the curd cut in step (3) is in the form of cubes with a side length of 3 cm. The curd cut to the above specifications is easy to shape and separate out whey.
Preferably, in the step (3), the stirring time is 1min, and the standing time is 3-5min, so that whey is fully precipitated. Further, in order to enhance the effect of whey precipitation, the stirring and standing process in this step may be repeated as many times as necessary.
The method of removing whey in step (4) is conventional in the art and the removal of whey facilitates shrinkage of the curd mass. Preferably, the whey discharge amount is 30-50% of the total mass of the raw milk.
The mold used in the molding process is a cheese mold conventionally used in the art for fixing the shape of cheese. Preferably, the ambient temperature of the forming process in step (4) is 18-22 ℃. The cheese may be turned over during the forming process in a manner conventional in the art to provide a better formation of the cheese.
Preferably, the concentration of the salt solution in the step (4) is 15-20% (w/w calculated by water), and the soaking time is 20-60min, more preferably 30-50 min. By soaking in saline water, the growth of bacteria on the surface of the cheese is inhibited, and the flavor and the taste of the cheese are improved.
The air-drying process is carried out by adopting a conventional air-drying process in the field, preferably, the environment temperature of the air-drying process is 12-16 ℃, and the air-drying time is 1 d. Can also carry out upset many times to the cheese during airing to promote the effect of airing.
The maturation process described in step (5) is carried out in a maturation chamber conventional in the art, preferably a sterile maturation chamber. The preferred ambient humidity of the maturation process is 75-95% and the ambient temperature is 13-17 ℃. The preferred maturation time is 15 days.
On the other hand, the invention also provides red white mold cheese which is prepared by adopting the preparation method of the red white mold cheese.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows:
the invention provides a red white mould cheese and a preparation method thereof, which overcome the defects that the interior of the traditional red mould cheese is difficult to form a softened texture state due to weak proteolytic force in the maturation process, the maturation time is long and the like by adding monascus pigment and introducing a white mould strain, so that the interior of the cheese is in a flowing core shape, is fine, smooth and smooth, has high protein digestibility and thick frankincense taste, has mushroom refreshing taste, is more suitable for the taste of Chinese people, and has great market potential.
Detailed Description
The invention is further illustrated by the following specific examples, which, however, are not to be construed as limiting the invention thereto. 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.
In the following examples, the sources of the raw materials used were:
raw milk: lucent milk industry, ltd;
salt: china salt Co Ltd;
lactic acid bacteria starter (Flora Danica starter and STI-13 starter): kehansen Corp;
white mold maturation agent (GEO 17 LYO and PC 12 LYO complex strain): danisc corporation.
Example 1
The embodiment of the invention provides red white mold cheese which is prepared by the following steps:
(1) standardizing the raw milk to ensure that the mass ratio of fat to protein is 1.5: 1; pasteurizing at 73 deg.C for 15s, and cooling to 35 deg.C; adding lactobacillus leaven (10U per 100L of raw milk), white mold maturation agent, and monascus pigment (red rice powder added in a pre-prepared aqueous solution form, wherein the addition amount of the red rice powder is 2g/kg based on the mass of the raw milk), and adjusting pH to 6.5;
(2) adding chymosin (rennin and microorganism chymosin), stirring for 1-3min, standing for 7min to obtain curd, and adjusting the adding amount of chymosin according to actual conditions;
(3) cutting curd into cubes with side length of 3cm, circularly stirring for 1min and standing for 5min under the premise of not damaging the shape of the cut curd blocks to obtain curd blocks
(4) Discharging whey 30% of the total mass of raw milk, placing the curd block into a mold, molding at 18 deg.C, demolding, soaking in 15% salt water for 60min, taking out, and air drying at 12 deg.C for 1d to obtain molded cheese;
(5) transferring the formed cheese into an aseptic ripening box, ripening for 15d under the condition of 13 ℃ and 75% of relative humidity, turning over the cheese for 2-3 times during the ripening, placing the ripened cheese in an environment with 4 ℃ and 50% of relative humidity for 2-3d, and carrying out aseptic packaging to obtain the final product.
After the cheese is ripe, the cheese is transferred into a low-temperature environment for a period of time, so that the texture of the cheese is hardened, and the cheese is further shaped, thereby facilitating subsequent packaging, transportation and sale.
The red white mould cheese obtained in the embodiment has a snow white surface, a red internal part and a flowing core state, is fine and smooth in taste, has thick frankincense taste, has mushroom fresh taste and is rich in nutrition.
Example 2
The embodiment of the invention provides red white mold cheese which is prepared by the following steps:
(1) standardizing the raw milk to ensure that the mass ratio of fat to protein is 1.8: 1; pasteurizing at 68 deg.C for 25s, and cooling to 39 deg.C; adding lactobacillus leaven (15U per 100L of raw milk), white mold maturation agent, and monascus pigment (red rice powder added in a pre-prepared aqueous solution form, wherein the addition amount of the red rice powder is 6g/kg based on the mass of the raw milk), and adjusting pH to 6.3;
(2) adding chymosin (rennin and microorganism chymosin), stirring for 1-3min, standing for 15min to obtain curd, and adjusting the adding amount of chymosin according to actual conditions;
(3) cutting curd into cubes with side length of 3cm, circularly stirring for 1min and standing for 4min under the premise of not damaging the shape of the cut curd blocks to obtain curd blocks
(4) Discharging whey 40% of the total mass of raw milk, placing the curd block into a mold, molding at 20 deg.C, demolding, soaking in 17% salt solution for 40min, taking out, and air drying at 14 deg.C for 1d to obtain molded cheese;
(5) transferring the formed cheese into an aseptic ripening box, ripening for 15d under the condition of 17 ℃ and 95% relative humidity, turning the cheese for 2-3 times during ripening, placing the ripened cheese in an environment of 4 ℃ and 50% relative humidity for 2-3d, and aseptic packaging to obtain the final product.
After the cheese is ripe, the cheese is transferred into a low-temperature environment for a period of time, so that the texture of the cheese is hardened, and the cheese is further shaped, thereby facilitating subsequent packaging, transportation and sale.
The red white mould cheese obtained in the embodiment has a snow white surface, a red internal part and a flowing core state, is fine and smooth in taste, has thick frankincense taste, has mushroom fresh taste and is rich in nutrition.
Example 3
The embodiment of the invention provides red white mold cheese which is prepared by the following steps:
(1) standardizing raw milk to ensure that the mass ratio of fat to protein is 1.6: 1; pasteurizing at 70 deg.C for 18s, and cooling to 37 deg.C; adding lactobacillus leaven (20U per 100L of raw milk), white mold maturation agent, and monascus pigment (red rice powder added in a pre-prepared aqueous solution form, wherein the addition amount of the red rice powder is 9g/kg based on the mass of the raw milk), and adjusting pH to 6.4;
(2) adding chymosin (rennin and microorganism chymosin), stirring for 1-3min, standing for 12min to obtain curd, and adjusting the adding amount of chymosin according to actual conditions;
(3) cutting curd into cubes with side length of 3cm, circularly stirring for 1min and standing for 3min under the premise of not damaging the shape of the cut curd blocks to obtain curd blocks
(4) Discharging whey 50% of the total mass of the raw milk, placing the curd block into a mold, molding at 22 deg.C, demolding, soaking in 20% salt solution for 20min, taking out, and air drying at 16 deg.C for 1d to obtain molded cheese;
(5) transferring the formed cheese into an aseptic ripening box, ripening for 15d under the conditions of 15 ℃ and 85% relative humidity, turning the cheese for 2-3 times during ripening, placing the ripened cheese in an environment of 4 ℃ and 50% relative humidity for 2-3d, and aseptic packaging to obtain the final product.
After the cheese is ripe, the cheese is transferred into a low-temperature environment for a period of time, so that the texture of the cheese is hardened, and the cheese is further shaped, thereby facilitating subsequent packaging, transportation and sale.
The red white mould cheese obtained in the embodiment has a snow white surface, a red internal part and a flowing core state, is fine and smooth in taste, has thick frankincense taste, has mushroom fresh taste and is rich in nutrition.
Comparative example 1
It is essentially the same as the preparation described in example 1, except that no monascus pigment is added during the preparation.
Comparative example 2
The method is basically the same as the preparation method in the embodiment 2 in the steps (1) - (4), except that the white mold maturing agent added in the step (1) is changed into a monascus maturing agent, in the step (5), the white mold maturing agent is matured for 3 days under the conditions of 30 ℃ and 65% of relative humidity, the ripening conditions are turned over for 2-3 times, and then the white mold maturing agent is placed for 15 days under the conditions of 14 ℃ and 85% of relative humidity and then is packaged aseptically.
Effects of the embodiment
The mould cheese sensory evaluation standard is comprehensively established according to the national standard GB5420-2010 and the Chinese dairy industry specification RHB504-2004, and the evaluation standard is shown in Table 1.
TABLE 1 mould cheese sensory evaluation criteria
The products prepared by the methods described in examples 1-3 of the present invention and comparative examples 1-2 were subjected to sensory evaluation. The panelists were 20 persons who had experience in developing such products, and conducted sensory evaluation on each sample based on the criteria in table 1, during which time warm water was rinsed to eliminate interference between samples. The evaluation results are shown in table 2.
TABLE 2 mould cheese sensory score results
From the sensory evaluation results of table 2, the three samples prepared in the manner described in the examples of the present invention had relatively improved scores for flavor and texture status as compared to the comparative examples, and also had higher overall consumer preference. The red white mold cheese prepared by the method provided by the embodiment of the invention is in a core-flowing shape, is fine and smooth in taste, high in protein digestibility, strong in frankincense taste and fresh in mushroom taste, is more suitable for the taste of Chinese people, and has great market potential and attraction.
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 (12)
1. The preparation method of the red white mould cheese is characterized by comprising the following steps in sequence:
(1) pre-sterilizing raw milk, inoculating a lactic acid bacteria starter and a white mold fungus mature agent, adding monascus pigment and pre-acidifying;
(2) adding chymosin into the material obtained in the step (1), stirring, and standing for curd to obtain curd;
(3) cutting the curd obtained in the step (2), stirring on the premise of not damaging the shape of the cut curd blocks, and standing to obtain curd blocks;
(4) discharging whey of the curd block obtained in the step (3), transferring the whey into a mold for molding, demolding after molding, soaking in salt solution and drying in the air to obtain molded cheese;
(5) and (4) transferring the formed cheese prepared in the step (4) into a sterile environment, and maturing to obtain a final product.
2. The method for preparing red white mold cheese according to claim 1, wherein the temperature for inoculating the lactic acid bacteria starter and the white mold starter in the step (1) is 35-39 ℃.
3. The method for preparing red white mold cheese according to claim 1, wherein the amount of the lactic acid bacteria starter added in step (1) is 10 to 20U/100L in terms of the volume of the raw milk.
4. The method of preparing a red-colored white mold cheese according to claim 1, wherein the target pH for pre-acidification in step (1) is 6.3 to 6.5.
5. The method for preparing red white mold cheese according to claim 1, wherein the stirring time in step (2) is 1-3min, and the standing time is 7-15 min.
6. The method of preparing red white mold cheese according to claim 1, wherein the curd cut in step (3) is a cube having a side length of 3 cm.
7. The method of preparing red white mold cheese according to claim 1, wherein the stirring time in step (3) is 1min and the standing time is 3-5 min.
8. The method of preparing red white mold cheese according to claim 1, wherein the ambient temperature of the molding process in step (4) is 18-22 ℃.
9. The method for preparing red white mold cheese according to claim 1, wherein the concentration of the salt solution in the step (4) is 15-20% (w/w in terms of water), and the soaking time is 20-60 min.
10. The method for preparing the red white mold cheese according to claim 1, wherein the ambient temperature of the air-drying process is 12-16 ℃ and the air-drying time is 1 day.
11. The method of making red white mold cheese according to claim 1, wherein the ambient humidity of the ripening process in step (5) is 75-95%, the ambient temperature is 13-17 ℃, and the ripening time is 15 days.
12. A red-white-mildew cheese, characterized by being prepared by the method for preparing red-white-mildew cheese according to any one of claims 1 to 11.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911376037.3A CN111011530A (en) | 2019-12-27 | 2019-12-27 | Red white mold cheese and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911376037.3A CN111011530A (en) | 2019-12-27 | 2019-12-27 | Red white mold cheese and preparation method thereof |
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| CN111011530A true CN111011530A (en) | 2020-04-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097890A (en) * | 2021-11-26 | 2022-03-01 | 沈阳农业大学 | Estery fragrant mould cheese and preparation method thereof |
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
-
2019
- 2019-12-27 CN CN201911376037.3A patent/CN111011530A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097890A (en) * | 2021-11-26 | 2022-03-01 | 沈阳农业大学 | Estery fragrant mould cheese and preparation method thereof |
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
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Application publication date: 20200417 |