CN112544724A - Preparation method of purple cheese - Google Patents
Preparation method of purple cheese Download PDFInfo
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- CN112544724A CN112544724A CN202011439262.XA CN202011439262A CN112544724A CN 112544724 A CN112544724 A CN 112544724A CN 202011439262 A CN202011439262 A CN 202011439262A CN 112544724 A CN112544724 A CN 112544724A
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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
- A23C19/086—Cheese powder; Dried cheese preparations
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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
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
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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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention belongs to the field of food, in particular to a dairy product processing technology in the field of food, and particularly relates to a preparation method of purple cheese. The method comprises the steps of 1) filtering and sterilizing raw milk; 2) fermenting and treating with rennin; 3) cutting, standing and precooking; 4) discharging whey and stacking; 5) grinding and stirring; 6) adding salt and monascus purpureus, molding and pressing; 7) primary aging; 8) after-ripening by irradiation; 9) and (5) secondary aging. The purple cheese prepared by the method has purple grains, novel style and better mouthfeel. The formation of the purpurin in the monascus purpureus can be promoted by one-time aging, and finally, the purple cheese with special flavor is formed; after-ripening by irradiation can greatly shorten the after-ripening time of cheese and the storage time of semi-finished products, and the quality and flavor of the final product are not different from those of the products sold on the market at present.
Description
Technical Field
The invention belongs to the field of food, in particular to a dairy product processing technology in the field of food, and particularly relates to a preparation method of purple cheese.
Background
Cheese refers to fresh or cooked products obtained by draining whey from milk, cream, skim or partially skim milk, buttermilk, or mixtures of these milks, by curd. Cheese has very high nutritive value and contains very rich nutritive substances including protein, fat, vitamins, essential amino acids, minerals and the like, and the protein, the vitamins and calcium are the main nutritive components of the cheese. Therefore, cheese is praised by nutritionists as "the king of milk".
At present, the commercial cheese has rich production places and a plurality of varieties, and nearly thousands of cheeses exist in the world according to incomplete statistics. However, blue-line cheese mostly appears in the current market, purple-line cheese does not appear yet, and the curing time of primary cheese is long, so that the storage and accumulation time of cheese is prolonged.
Disclosure of Invention
The invention aims to provide a preparation method of purple cheese aiming at the problems in the prior art. The cheese prepared by the method has purple grains, novel style and better mouthfeel; in addition, due to the adoption of the novel preparation process and the rapid curing process, the novel process can accelerate the ripening of the cheese and reduce the stocking and stacking time of the cheese.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows: a preparation method of purple cheese comprises the following raw materials in percentage by mass: 98.5 to 99.5 percent of raw milk, 0.2 to 0.6 percent of rennin, 0.1 to 0.6 percent of lactic acid bacteria and 0.2 to 0.3 percent of monascus purpureus.
The preparation method comprises the following steps:
1) filtering raw milk, sterilizing, filtering raw milk with a filter to remove impurities, and sterilizing raw milk with a milk cleaner;
2) fermenting and treating with rennin, heating sterilized milk, adding lactobacillus, stirring, standing for fermenting, adding rennin when pH is reduced to a certain degree, stirring, standing to obtain clot;
3) cutting, standing and precooking, cutting the coagulum into blocks, then continuing standing, and then precooking, wherein stirring is required in the precooking process;
4) discharging whey and brewing, discharging whey, turning each curd pile to properly discharge whey, and keeping the temperature during precooking to obtain curd;
5) grinding and stirring, cutting the curd into strips, and ensuring that the whey is drained as much as possible;
6) adding salt and Monascus purpureus, molding and pressure refining, adding salt into the curd strips with whey drained, adding activated Monascus purpureus, and mixing; filling the mould with the salt curd strips, and pressing;
7) aging for the first time, placing the formed and pressed cheese in a constant-temperature culture chamber, and irradiating the cheese by using an ultraviolet lamp; culturing in dark for a period of time after irradiation, and then irradiating and culturing by using an ultraviolet lamp;
8) after-ripening by irradiation, the cheese after primary aging is subjected to after-ripening by irradiation;
9) and (4) secondary aging, namely storing the irradiated cooked cheese for a period of time to obtain the purple cheese.
As a preferred embodiment in the present application, the filter used in step 1) is a 200-mesh duplex filter.
As a better implementation mode in the application, the rotating speed of the milk purifying machine is 8000-.
As a better embodiment in the application, in the step 2), the temperature of the sterilized milk is raised to 35 +/-2 ℃, and lactobacillus is added; stirring for 10min, standing, and fermenting at 35 + -2 deg.C.
In a preferred embodiment of the present invention, the amount of lactic acid bacteria added is 0.1% by mass of the material.
As a preferred embodiment in the present application, in step 2), rennin is added when the pH is reduced to 6.3-6.4, then stirred for 2-3min, and left to stand for 40-70 min; the curd temperature was 35. + -. 2 ℃.
As a better embodiment in the application, the coagulum is cut into blocks in the step 3), then kept standing for 15min, and then pre-cooked; slowly heating to 39 deg.C during precooking, stopping heating for 40-50 min, and stirring for 30-50 min.
As a preferred embodiment of the present application, the amount of salt added in step 6) is 2.5g/100 g.
As a preferred embodiment of the present application, the conditions for activating monascus purpureus are: the monascus purpureus spores are placed in a seed liquid culture medium for activation, the activation temperature is 34 +/-2 ℃, and the activation time is 3 days.
As a preferred embodiment in this application, the pressing conditions in step 6) are such that the pressure is gradually increased from 0.5Bar to 2.3 Bar.
As a preferred embodiment of the present application, the shaped and pressed cheese in step 7) is placed in a thermostatic incubator at a temperature of 10. + -. 2 ℃ and a relative humidity of 75-80%.
As a preferred embodiment in this application, the cheese is irradiated with UV light, and the cheese is irradiated with 30W of UV light for 150 s; culturing in dark for 3 hr after irradiation, and culturing with ultraviolet lamp for 2 hr with the distance between the lamp source and cheese being 35 cm.
As a preferred embodiment in the present application: the conditions of irradiation after-ripening in the step 8) are that the irradiation dose is 0.3kGy and the irradiation temperature is 15 +/-2 ℃.
As a preferred embodiment in the present application, the radiation-treated cheese is stored in step 9) at 10-12 deg.C for 15 days to obtain the purple cheese.
The purple cheese prepared by the method has purple grains, novel style and better mouthfeel.
Compared with the prior art, the positive effects of the invention are as follows:
the sterilization machine effectively reduces the number of bacteria and spores in the raw milk, reduces the pasteurization process before cheese production, replaces the primary raw milk pasteurization process, ensures active nutrient substances of final products and saves energy.
And (II) all parameters of primary aging are verified by multiple tests, and the main function of the method is to promote the formation of the purpurin of the monascus purpureus and finally form the purple cheese with special flavor.
And (III) after-ripening by irradiation can greatly shorten the after-ripening time of the cheese and shorten the storage time of semi-finished products, and the quality and flavor of the final product are not different from those of the products sold on the market at present.
And (IV) because the heat treatment steps are less, the cheese is richer in nutrition than cheese made in the traditional mode.
Detailed Description
A preparation method of purple cheese comprises the following steps:
1) filtering raw milk, sterilizing, filtering raw milk with a filter to remove impurities, and sterilizing raw milk with a milk cleaner; the filter adopted in the step 1) is a 200-mesh duplex filter. The rotating speed of the milk purifier is 8000-.
2) Fermenting, treating with rennin, heating sterilized milk to 35 + -2 deg.C, and adding lactobacillus; stirring for 10min, standing, and fermenting at 35 + -2 deg.C. Adding chymosin when pH is reduced to 6.3-6.4, stirring for 2-3min, and standing for 40-70 min; the curd temperature is 35 + -2 deg.C to obtain curd. The addition amount of lactobacillus is 0.1% of the material mass.
3) Cutting, standing, precooking, cutting the clot into pieces, standing, and precooking while stirring. The method specifically comprises the following steps: cutting the coagulum into pieces, standing for 15min, and pre-boiling; slowly heating to 39 deg.C during precooking, stopping heating for 40-50 min, and stirring for 30-50 min.
4) Discharging whey and brewing, discharging whey, turning each curd pile to properly discharge whey, and keeping the temperature during precooking to obtain curd;
5) grinding and stirring, cutting the curd into strips, and ensuring that the whey is drained as much as possible;
6) adding salt and Monascus purpureus, molding and pressure refining, adding salt into the curd strips with whey drained, adding activated Monascus purpureus, and mixing; filling the mould with the salt curd strips, and pressing; the pressing conditions were such that the pressure was gradually increased from 0.5Bar to 2.3 Bar.
The amount of salt added was 2.5g/100 g.
The activating conditions of the monascus purpureus are as follows: the monascus purpureus spores are placed in a seed liquid culture medium for activation, the activation temperature is 34 +/-2 ℃, and the activation time is 3 days.
7) Aging for the first time, placing the formed and pressed cheese in a constant-temperature culture chamber, and irradiating the cheese by using an ultraviolet lamp; culturing in dark for a period of time after irradiation, and then irradiating and culturing by using an ultraviolet lamp; the conditions of the constant temperature culture chamber are that the temperature is 10 +/-2 ℃ and the relative humidity is 75-80%. Irradiating the cheese by an ultraviolet lamp for 150s by adopting 30w of ultraviolet lamp; culturing in dark for 3 hr after irradiation, and culturing with ultraviolet lamp for 2 hr with the distance between the lamp source and cheese being 35 cm.
8) After-ripening by irradiation, the cheese after primary aging is subjected to after-ripening by irradiation; the conditions of irradiation after-ripening in the step 8) are that the irradiation dose is 0.3kGy and the irradiation temperature is 15 +/-2 ℃.
9) And (4) secondary aging, namely storing the irradiated cooked cheese at the temperature of 10-12 ℃ for about 15 days to obtain the purple cheese.
The present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
In the present document,% represents wt% unless otherwise specified; the raw materials used, unless otherwise specified, are all commercially available products, and in the following examples, GSM rennin, saraceae ST064 lactic acid bacteria, and monascus purpureus, a biont, are used.
Example 1: preparation of purple cheese
Preparing raw materials:
99.5 percent of raw milk, 0.2 percent of GSM rennin, 0.1 percent of Saccharaceae ST064 lactic acid bacteria and 0.2 percent of Beina biological monascus purpureus.
1. Raw milk filtration:
filtering and impurity removing of 200 mesh duplex filter for raw milk
2. Degerming of raw milk
Degerming the raw milk by adopting a milk cleaning machine at the rotating speed of 8000r/min
3. Fermentation of
Heating sterilized milk to 35 + -2 deg.C, adding lactobacillus, stirring for 10min, standing, and fermenting at 35 + -2 deg.C.
4. Chymosin treatment
When the pH value is reduced to about 6.3, adding rennin, stirring for 2-3min, standing for 50min, and curding at 35 + -2 deg.C.
4. Chymosin treatment
When the pH value is reduced to about 6.3, adding rennin, stirring for 3min, standing for 50min, and curding at 35 + -2 deg.C.
5. Cutting and standing still
The clot size is 8cm × 8cm × 8cm square, and left for 15 min.
6. Precooking
Stopping heating when slowly heating to 39 deg.C (45 min is required in the heating process), and stirring for 30-50min
7. Monascus purpureus activation
The monascus purpureus spores are placed in a seed liquid culture medium for activation, the activation temperature is 34 +/-2 ℃, and the activation time is 3 days.
8. Discharging whey and stacking
The whey was drained and each curd mass was turned 4 times to properly drain the whey and maintain the temperature (same temperature as that of the precooking) along the entire cheese mass.
9. Grinding and stirring
Cutting the curd into strips of 8cm × 3cm to ensure the whey to be drained as much as possible
10. Adding salt and Monascus purpureus went
Adding salt gradually, adding Monascus purpureus went, and mixing.
11. Shaping and milling
The mould is filled with a salted curd strip and then pressed, the force gradually increasing from 0.5Bar to 2.3 Bar.
12. Primary aging of
The formed and pressed cheese is placed in a constant temperature incubator at a temperature of 10 + -2 deg.C and a relative humidity of about 76%, and the cheese is irradiated with 30w of ultraviolet lamp for 150s, requiring a lamp source at a distance of 35cm from the cheese. After irradiation, the culture was carried out in the dark for 3 hours, and then the culture was carried out with an ultraviolet lamp for 2 hours.
13. After-ripening by irradiation
And (3) irradiating the aged cheese for after-ripening, wherein the irradiation dose is required to be 0.3kGy, and the irradiation temperature is 15 +/-2 ℃.
14. Secondary aging of
Storing the irradiated cooked cheese for 15 days at about 11 deg.C and relative humidity of about 76% to obtain purple-grain cheese with good taste.
Example 2:
preparation of purple cheese
Preparing raw materials:
99.0% of raw milk, 0.3% of GSM rennin, 0.4% of Saccharaceae ST064 lactic acid bacteria and 0.3% of Beina biological monascus purpureus.
1. Raw milk filtration:
filtering and impurity removing of 200 mesh duplex filter for raw milk
2. Degerming of raw milk
Sterilizing raw milk by using a milk cleaner at 8050r/min
3. Fermentation of
Heating sterilized milk to 35 + -2 deg.C, adding lactobacillus, stirring for 10min, standing, and fermenting at 35 + -2 deg.C.
4. Chymosin treatment
When the pH value is reduced to about 6.3, adding rennin, stirring for 2-3min, standing for 60min, and curding at 35 + -2 deg.C.
4. Chymosin treatment
When the pH value is reduced to about 6.3, adding rennin, stirring for 2-3min, standing for 60min, and curding at 35 + -2 deg.C.
5. Cutting and standing still
The clot size is 8cm × 8cm × 8cm square, and left for 15 min.
6. Precooking
Stopping heating when the temperature slowly rises to 39 ℃ (the heating process needs 45 minutes), and continuing stirring for 45min
7. Monascus purpureus activation
The monascus purpureus spores are placed in a seed liquid culture medium for activation, the activation temperature is 34 +/-2 ℃, and the activation time is 3 days.
8. Discharging whey and stacking
The whey was drained and each curd mass was turned 4 times to properly drain the whey and maintain the temperature (same temperature as that of the precooking) along the entire cheese mass.
9. Grinding and stirring
Cutting the curd into strips of 8cm × 3cm to ensure the whey to be drained as much as possible
10. Adding salt and Monascus purpureus went
Adding salt gradually, adding Monascus purpureus went, and mixing.
11. Shaping and milling
The mould is filled with a salted curd strip and then pressed, the force gradually increasing from 0.5Bar to 2.3 Bar.
12. Primary aging of
The formed and pressed cheese is placed in a constant temperature incubator at a temperature of 10 + -2 deg.C and a relative humidity of about 76%, and the cheese is irradiated with 30w of ultraviolet lamp for 150s, requiring a lamp source at a distance of 35cm from the cheese. After irradiation, the culture was carried out in the dark for 3 hours, and then the culture was carried out with an ultraviolet lamp for 2 hours.
13. After-ripening by irradiation
And (3) irradiating the aged cheese for after-ripening, wherein the irradiation dose is required to be 0.3kGy, and the irradiation temperature is 15 +/-2 ℃.
14. Secondary aging of
Storing the irradiated cooked cheese for 15 days at 10 deg.C and relative humidity of about 76% to obtain purple-grain cheese with good taste.
Example 3:
preparation of purple cheese
Preparing raw materials:
98.8 percent of raw milk, 0.5 percent of GSM rennin, 0.5 percent of Saccharaceae ST064 lactic acid bacteria and 0.2 percent of Beina biological monascus purpureus.
1. Raw milk filtration:
filtering and impurity removing of 200 mesh duplex filter for raw milk
2. Degerming of raw milk
Sterilizing raw milk by using a milk cleaner at 8100r/min
3. Fermentation of
Heating sterilized milk to 35 + -2 deg.C, adding lactobacillus, stirring for 10min, standing, and fermenting at 35 + -2 deg.C.
4. Chymosin treatment
When the pH value is reduced to about 6.3, adding rennin, stirring for 2-3min, standing for 60min, and curding at 35 + -2 deg.C.
4. Chymosin treatment
When the pH value is reduced to about 6.3, adding rennin, stirring for 2-3min, standing for 60min, and curding at 35 + -2 deg.C.
5. Cutting and standing still
The clot size is 8cm × 8cm × 8cm square, and left for 15 min.
6. Precooking
Stopping heating when slowly heating to 39 deg.C (45 min is required in the heating process), and stirring for 40min
7. Monascus purpureus activation
The monascus purpureus spores are placed in a seed liquid culture medium for activation, the activation temperature is 34 +/-2 ℃, and the activation time is 3 days.
8. Discharging whey and stacking
The whey was drained and each curd mass was turned 4 times to properly drain the whey and maintain the temperature (same temperature as that of the precooking) along the entire cheese mass.
9. Grinding and stirring
Cutting the curd into strips of 8cm × 3cm to ensure the whey to be drained as much as possible
10. Adding salt and Monascus purpureus went
Adding salt gradually, adding Monascus purpureus went, and mixing.
11. Shaping and milling
The mould is filled with a salted curd strip and then pressed, the force gradually increasing from 0.5Bar to 2.3 Bar.
12. Primary aging of
The formed and pressed cheese is placed in a constant temperature incubator at a temperature of 10 + -2 deg.C and a relative humidity of about 76%, and the cheese is irradiated with 30w of ultraviolet lamp for 150s, requiring a lamp source at a distance of 35cm from the cheese. After irradiation, the culture was carried out in the dark for 3 hours, and then the culture was carried out with an ultraviolet lamp for 2 hours.
13. After-ripening by irradiation
And (3) irradiating the aged cheese for after-ripening, wherein the irradiation dose is required to be 0.3kGy, and the irradiation temperature is 15 +/-2 ℃.
14. Secondary aging of
Storing the irradiated cooked cheese for 15 days at 12 deg.C and relative humidity of about 76% to obtain purple-grain cheese with good taste.
Comparative example 1:
the preparation of the purple cheese was carried out according to the method described in example 1, with the only difference that the first ageing process step was eliminated, the remaining steps being identical.
Comparative example 2:
the preparation of the purple cheese was carried out as described in example 1, except that the post-irradiation process step was eliminated and the remaining steps were identical.
Comparative example 3:
commercially available, marketable, virgin blue cheese from the supermarket was compared to example 1 and the cheese was tested for firmness, adhesiveness, cohesiveness, elasticity, gumminess and chew texture parameters, respectively, and the results are shown in table 3.
The same batch of fresh milk is produced by carrying out purple cheese production on example 1, comparative example 1 and comparative example 2, 20 professional food taste evaluators are used for carrying out comprehensive evaluation scores on color, flavor, appearance, tissue state and overall acceptability (weight ratio is respectively 25%, 30%, 35% and 10%), the maximum score of each score is 10, the sensory evaluation result is shown in table-1, and the comprehensive evaluation standard is shown in table-2.
TABLE-1: sensory evaluation results
TABLE-2: comprehensive evaluation criteria
| Sequence of | Scoring item | Description of the points 10 |
| 1 | Color | Has special purple grains |
| 2 | Flavor (I) and flavor (II) | The flavor has special strong taste of cheese and no special peculiar smell |
| 3 | State of contour tissue | Fine and smooth tissue, uniform texture and unique hardness of purple grain product |
| 4 | Overall acceptance | The product is easy to be accepted by the market and has wide market prospect |
From the results of sensory evaluation, the results of example 1 were significantly better than those of comparative examples 1 and 2, and the lack of primary aging affected the formation of the purple line color of the cheese and the lack of post-irradiation maturation affected the final sensory state of the product, thus indicating that primary aging and post-irradiation maturation are important process parts in making purple line cheese, but none is essential.
TABLE-3 comparison of texture of the examples and the control
Compared with the texture of a comparative sample, the texture of the purple cheese prepared by the special process has small difference between the hardness, the adhesiveness, the elasticity, the gumminess and the chewing property and texture parameters of the commercial blue cheese, and the early-stage sensory evaluation result is integrated, so that the special purple cheese can be produced by the process, and the after-ripening time can be greatly shortened.
The above examples are only preferred embodiments of the patent, but the scope of protection of the patent is not limited thereto. It should be noted that, for those skilled in the art, without departing from the principle of this patent, several improvements and modifications can be made according to the patent solution and its patent idea, and these improvements and modifications should also be considered as within the protection scope of this patent.
Claims (10)
1. The preparation method of the purple cheese is characterized by comprising the following steps:
1) filtering raw milk, sterilizing, filtering raw milk with a filter to remove impurities, and sterilizing raw milk with a milk cleaner;
2) fermenting and treating with rennin, heating sterilized milk, adding lactobacillus, stirring, standing for fermenting, adding rennin when pH is reduced to a certain degree, stirring, standing to obtain clot;
3) cutting, standing and precooking, cutting the coagulum into blocks, then continuing standing, and then precooking, wherein stirring is required in the precooking process;
4) discharging whey and brewing, discharging whey, turning each curd pile to properly discharge whey, and keeping the temperature during precooking to obtain curd;
5) grinding and stirring, cutting the curd into strips, and ensuring that the whey is drained as much as possible;
6) adding salt and Monascus purpureus, molding and pressure refining, adding salt into the curd strips with whey drained, adding activated Monascus purpureus, and mixing; filling the mould with the salt curd strips, and pressing;
7) carrying out primary aging, namely placing the formed and pressed cheese in a constant-temperature culture chamber, and irradiating the cheese by using an ultraviolet lamp of 30 w; culturing in dark for a period of time after irradiation, and then irradiating and culturing by using an ultraviolet lamp;
8) after-ripening by irradiation, the cheese after primary aging is subjected to after-ripening by irradiation;
9) and (4) secondary aging, namely storing the irradiated cooked cheese for a period of time to obtain the purple cheese.
2. A process for preparing a purple cheese according to claim 1, wherein: the filter in the step 1) is a 200-mesh duplex filter; the rotating speed of the milk purifier is 8000-.
3. A process for preparing a purple cheese according to claim 1, wherein: step 2), heating the sterilized milk to 35 +/-2 ℃, and adding lactobacillus; stirring for 10min, standing, and fermenting at 35 + -2 deg.C.
4. A process for preparing a purple cheese according to claim 1, wherein: adding chymosin when the pH value is reduced to 6.3-6.4 in the step 2), then stirring for 2-3min, and standing for 40-70 min; the curd temperature was 35. + -. 2 ℃.
5. A process for preparing a purple cheese according to claim 1, wherein: and 3) continuously standing the coagulum for 15min after being cut into pieces, then precooking, slowly raising the temperature to 39 ℃ during precooking, stopping raising the temperature, wherein the whole temperature raising process needs 40-50 min, and continuously stirring for 30-50min after stopping raising the temperature.
6. The process for preparing a cheese according to claim 1, wherein the amount of salt added in step 6) is 2.5g/100 g; the activating conditions of the monascus purpureus are as follows: the monascus purpureus spores are placed in a seed liquid culture medium for activation, the activation temperature is 34 +/-2 ℃, and the activation time is 3 days.
7. A process for preparing a purple cheese according to claim 1, wherein: step 7), placing the formed and pressed cheese in a constant-temperature culture chamber, wherein the conditions in the constant-temperature culture chamber are that the temperature is 10 +/-2 ℃ and the relative humidity is 75-80%; irradiating the cheese with 30w of ultraviolet lamp for 150 s; culturing in dark for 3 hr after irradiation, and culturing with ultraviolet lamp for 2 hr with the distance between the lamp source and cheese being 35 cm.
8. A process for preparing a purple cheese according to claim 1, wherein: the conditions of irradiation after-ripening in the step 8) are that the irradiation dose is 0.3kGy and the irradiation temperature is 15 +/-2 ℃.
9. A process for preparing a purple cheese according to claim 1, wherein: and 9) storing the irradiated and post-cooked cheese for 15 days at the temperature of 10-12 ℃ to obtain the purple cheese.
10. A process for the preparation of a purple cheese according to any of claims 1 to 9, characterized in that the raw materials for the preparation of the purple cheese are, in mass percent: 98.5 to 99.5 percent of raw milk, 0.2 to 0.6 percent of rennin, 0.1 to 0.6 percent of lactic acid bacteria and 0.2 to 0.3 percent of monascus purpureus.
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Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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