CN112544724B - Preparation method of purple cheese - Google Patents
Preparation method of purple cheese Download PDFInfo
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- CN112544724B CN112544724B CN202011439262.XA CN202011439262A CN112544724B CN 112544724 B CN112544724 B CN 112544724B CN 202011439262 A CN202011439262 A CN 202011439262A CN 112544724 B CN112544724 B CN 112544724B
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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 application belongs to the field of foods, in particular to a dairy product processing technology in the field of foods, and particularly relates to a preparation method of purple cheese. The method comprises the steps of 1) raw milk filtering and degerming; 2) Fermenting and chymosin treatment; 3) Cutting, standing and precooking; 4) Discharging whey and composting; 5) Grinding and stirring; 6) Adding salt and monascus purpureus, molding and pressure refining; 7) Primary aging; 8) After-ripening by irradiation; 9) And (5) secondary aging. The purple cheese prepared by the method has purple lines, novel style and good taste. The primary aging can promote the formation of viologen in monascus purpureus, and finally the purple cheese with special flavor is formed; the irradiation after-ripening can greatly shorten the after-ripening time of the cheese, shorten the storage time of semi-finished products, and the quality and flavor of the final products are not different from those of the products sold in the market at present.
Description
Technical Field
The application belongs to the field of foods, in particular to a dairy product processing technology in the field of foods, and particularly relates to a preparation method of purple cheese.
Background
Cheese refers to fresh or ripened products obtained by draining milk, cream, skim or partially skim milk, buttermilk or mixtures of these milks through curd to whey. Cheese has extremely high nutritional value and contains very rich nutrients including proteins, fats, vitamins, essential amino acids, minerals and the like, and proteins, vitamins and calcium are the most important nutritional components of cheese. Therefore, cheese is praised as "king of milk" by nutritionists.
The current commercial cheeses are rich in production places and various in variety, and according to incomplete statistics, nearly thousands of cheeses exist in the world. Most of blue-grain cheeses appear in the current market, purple-grain cheeses do not appear yet, and the curing time of raw cheeses is long, so that the storage and accumulation time of cheeses can be prolonged.
Disclosure of Invention
The application aims at solving the problems in the prior art and provides a preparation method of purple cheese. The cheese prepared by the method has purple texture, novel style and good taste; in addition, due to the novel preparation process and the rapid curing process adopted in the application, the novel process can accelerate the maturation of the cheese and reduce the storage and accumulation time of the cheese.
In order to achieve the above object, the present application has the following specific technical scheme: the preparation method of the purple sweet cheese comprises the following steps of: 98.5 to 99.5 percent of raw cow milk, 0.2 to 0.6 percent of chymosin, 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 and degerming raw milk, filtering and removing impurities from the raw milk by using a filter, and degerming the raw milk by using a milk purifier;
2) Fermenting, chymosin treatment, namely heating sterilized milk, adding lactobacillus, stirring, standing for fermentation, adding chymosin when the pH is reduced to a certain degree, and stirring and standing to obtain a clot;
3) Cutting, standing, precooking, cutting the clot into blocks, standing, precooking, and stirring in the precooking process;
4) Discharging whey and piling, discharging whey, turning each pile of curd, properly draining whey, and maintaining the temperature during precooking to obtain curd;
5) Grinding and stirring, cutting the curd into strips, and ensuring that whey is drained as much as possible;
6) Adding salt and monascus purpureus, molding and pressing, adding salt into the curd strips drained of whey, and then adding activated monascus purpureus for uniform mixing; filling salt curd strips into a mould, and pressing;
7) Aging for the first time, placing the molded and pressed cheese in a constant temperature culture room, and irradiating the cheese by using an ultraviolet lamp; culturing in darkness for a period of time after irradiation, and culturing by irradiation of ultraviolet lamp;
8) After-ripening by irradiation, carrying out after-ripening by irradiation on the cheese subjected to primary aging;
9) And (3) aging for the second time, and storing the irradiated after-ripening cheese for a period of time to obtain the purple-streaked cheese.
As a preferred embodiment of the present application, the filter used in step 1) is a 200 mesh duplex filter.
As a preferred embodiment of the application, the rotating speed of the milk purifying machine is 8000-8100r/min.
As a better implementation mode in the application, in the step 2), the sterilized milk is heated to 35+/-2 ℃ and then lactic acid bacteria are added; stirring for 10min, standing for fermentation at 35+ -2deg.C.
As a preferred embodiment of the application, the lactic acid bacteria are added in an amount of 0.1% of the mass of the material at this time.
As a preferred embodiment of the application, in step 2), chymosin is added when the pH is reduced to 6.3-6.4, and then stirred for 2-3min and kept stand for 40-70min; the curd temperature was 35.+ -. 2 ℃.
As a preferred embodiment of the present application, in step 3), the clot is diced and then left to stand for 15 minutes, followed by precooking; the pre-boiling process requires slowly heating to 39 ℃, then stopping heating, the whole heating process requires 40-50 minutes, and stirring is continued for 30-50 minutes after stopping heating.
As a preferred embodiment of the present application, the salt in step 6) is added in an amount of 2.5g/100g.
As a preferred embodiment of the application, the activation conditions of the monascus purpureus are: the monascus purpureus spores are placed in a seed solution culture medium for activation, the activation temperature is 34+/-2 ℃, and the activation time is 3 days.
As a preferred embodiment of the application, the pressing conditions in step 6) are such that the pressure is gradually increased from 0.5Bar to 2.3Bar.
As a preferred embodiment of the application, step 7) the shaped and pressed cheese is placed in a thermostatic incubator, where the conditions are such that the temperature is 10.+ -. 2 ℃ and the relative humidity is 75-80%.
As a preferred embodiment of the application, the cheese is irradiated with an ultraviolet lamp, and the cheese is irradiated with 30w of ultraviolet lamp for 150s; culturing in darkness for 3h after irradiation, and culturing for 2h by irradiation of ultraviolet lamp with distance of 35cm from the lamp source to cheese.
As a preferred embodiment of the present application: the condition of the irradiation after-ripening in the step 8) is that the irradiation dose is 0.3kGy and the irradiation temperature is 15+/-2 ℃.
As a better implementation mode in the application, in the step 9), the irradiated after-ripening cheese is stored for 15 days at the temperature of 10-12 ℃ to obtain the purple sweet cheese.
The purple cheese prepared by the method has purple lines, novel style and good taste.
Compared with the prior art, the application has the following positive effects:
the use of the sterilizing machine effectively reduces the number of bacteria and spores in raw milk, reduces the pasteurization process before cheese production, replaces the first raw milk pasteurization process, ensures the active nutrient substances of the final product and saves energy.
And (II) all parameters of primary aging are verified through multiple experiments, and the primary effect of the primary aging is to promote the formation of viologen of monascus purpureus and finally form the purple cheese with special flavor.
And thirdly, the irradiation after-ripening can greatly shorten the after-ripening time of the cheese, shorten the storage time of semi-finished products, and the quality and flavor of the final products are not different from the quality of the products sold in the market at present.
And fourthly, because the heat treatment steps are fewer, the cheese manufactured by the traditional method has more nutrition.
Detailed Description
A method for preparing purple cheese, comprising the steps of:
1) Filtering and degerming raw milk, filtering and removing impurities from the raw milk by using a filter, and degerming the raw milk by using a milk purifier; the filter adopted in the step 1) is a 200-mesh duplex filter. The rotating speed of the milk purifying machine is 8000-8100r/min.
2) Fermenting, chymosin treating, namely heating sterilized milk to 35+/-2 ℃ and adding lactobacillus; stirring for 10min, standing for fermentation at 35+ -2deg.C. Adding chymosin when pH is reduced to 6.3-6.4, stirring for 2-3min, and standing for 40-70min; the curd temperature is 35+/-2 ℃ to obtain the clot. The addition amount of the lactic acid bacteria is 0.1% of the mass of the material at this time.
3) Cutting, standing, precooking, cutting the clot, standing, precooking, and stirring during precooking. The method comprises the following steps: cutting the clot, standing for 15min, and pre-boiling; the pre-boiling process requires slowly heating to 39 ℃, then stopping heating, the whole heating process requires 40-50 minutes, and stirring is continued for 30-50 minutes after stopping heating.
4) Discharging whey and piling, discharging whey, turning each pile of curd, properly draining whey, and maintaining the temperature during precooking to obtain curd;
5) Grinding and stirring, cutting the curd into strips, and ensuring that whey is drained as much as possible;
6) Adding salt and monascus purpureus, molding and pressing, adding salt into the curd strips drained of whey, and then adding activated monascus purpureus for uniform mixing; filling salt curd strips into a mould, and pressing; the pressing conditions were such that the pressure was gradually increased from 0.5Bar to 2.3Bar.
The salt was added in an amount of 2.5g/100g.
The activation conditions of the monascus purpureus are as follows: the monascus purpureus spores are placed in a seed solution 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 molded and pressed cheese in a constant temperature culture room, and irradiating the cheese by using an ultraviolet lamp; culturing in darkness for a period of time after irradiation, and culturing by irradiation of ultraviolet lamp; the conditions of the constant temperature culture room are that the temperature is 10+/-2 ℃ and the relative humidity is 75-80 percent. The cheese is irradiated by an ultraviolet lamp, namely, the cheese is irradiated by the ultraviolet lamp with the weight of 30w for 150s; culturing in darkness for 3h after irradiation, and culturing for 2h by irradiation of ultraviolet lamp with distance of 35cm from the lamp source to cheese.
8) After-ripening by irradiation, carrying out after-ripening by irradiation on the cheese subjected to primary aging; the condition of the irradiation after-ripening in the step 8) is that the irradiation dose is 0.3kGy and the irradiation temperature is 15+/-2 ℃.
9) And (3) aging for the second time, and storing the irradiated after-ripening cheese for about 15 days at the temperature of 10-12 ℃ to obtain the purple cheese.
The present application will be described in further detail with reference to the following specific embodiments in order to make the objects, technical solutions and advantages of the present application more apparent, but it should not be construed that the scope of the above subject matter of the present application is limited to only the following examples. Various substitutions and alterations are made by those skilled in the art without departing from the spirit and scope of the application.
In the present document,% unless otherwise specified, means wt%; the raw materials used, unless otherwise specified, were all commercial products, and in the examples below, GSM chymosin, saccharum ST064 lactic acid bacteria, north Nabio-Monascus purpureus were used.
Example 1: preparation of purple cheese
Raw material preparation:
99.5% of raw cow milk, 0.2% of GSM chymosin, 0.1% of lactic acid bacteria of Saco ST064 and 0.2% of North Nanobiological monascus purpureus.
1. Raw milk filtration:
filtering and removing impurities by using 200-mesh duplex filter for raw milk
2. Raw milk degerming
Sterilizing raw milk by using a milk purifying machine, wherein the rotating speed is 8000r/min
3. Fermentation
Heating sterilized milk to 35+ -2deg.C, adding lactobacillus, stirring for 10min, standing for fermentation at 35+ -2deg.C.
4. Chymosin treatment
When the pH is reduced to about 6.3, chymosin is added, stirred for 2-3min, and kept stand for 50min, and the curd temperature is 35+/-2 ℃.
4. Chymosin treatment
When the pH is reduced to about 6.3, chymosin is added, stirred for 3min, and kept stand for 50min, and the curd temperature is 35+/-2 ℃.
5. Cutting and standing
The clot was 8cm x 8cm square and allowed to stand for 15min.
6. Precooking
Stopping heating when slowly heating to 39deg.C (45 min for heating process), and stirring for 30-50min
7. Monascus purpureus activation
The monascus purpureus spores are placed in a seed solution culture medium for activation, wherein the activation temperature is 34+/-2 ℃, and the activation time is 3 days.
8. Discharging whey and composting
Whey was drained and each stack of curd was turned 4 times to properly drain the whey and maintain the temperature (temperature at pre-cooking) along the whole cheese mass.
9. Grinding and stirring
Cutting curd into strips of 8cm×3cm to ensure draining of whey
10. Adding salt and monascus purpureus
Adding salt gradually, and adding monascus for mixing.
11. Shaping and press-hardening
The mold was filled with salt curd sticks and then pressed, with the force gradually increasing from 0.5Bar to 2.3Bar.
12. Primary aging
The molded and pressed cheese was placed in a constant temperature incubator at a temperature of about 10.+ -. 2 ℃ and a relative humidity of about 76, and the cheese was irradiated with a 30w ultraviolet lamp for 150 seconds, requiring a lamp distance of 35cm from the cheese. After the irradiation, the culture was performed in darkness for 3 hours, and then the culture was performed by irradiation with a violet lamp for 2 hours.
13. Post-irradiation maturation
After-ripening the primary aged cheese by irradiation, wherein the irradiation dose is required to be 0.3kGy, and the irradiation temperature is 15+/-2 ℃.
14. Secondary aging
And the irradiated after-ripening cheese is stored for 15 days at the temperature of about 11 ℃ and the relative humidity of about 76%, so that the purple cheese is obtained, and the taste is good.
Example 2:
preparation of purple cheese
Raw material preparation:
99.0% of raw cow milk, 0.3% of GSM chymosin, 0.4% of lactic acid bacteria of Saco ST064 and 0.3% of North Nanobiological monascus purpureus.
1. Raw milk filtration:
filtering and removing impurities by using 200-mesh duplex filter for raw milk
2. Raw milk degerming
Degerming raw milk by adopting a milk purifying machine, wherein the rotating speed is 8050r/min
3. Fermentation
Heating sterilized milk to 35+ -2deg.C, adding lactobacillus, stirring for 10min, standing for fermentation at 35+ -2deg.C.
4. Chymosin treatment
When the pH is reduced to about 6.3, chymosin is added, stirred for 2-3min, and kept stand for 60min, and the curd temperature is 35+/-2 ℃.
4. Chymosin treatment
When the pH is reduced to about 6.3, chymosin is added, stirred for 2-3min, and kept stand for 60min, and the curd temperature is 35+/-2 ℃.
5. Cutting and standing
The clot was 8cm x 8cm square and allowed to stand for 15min.
6. Precooking
Stopping heating when slowly heating to 39deg.C (45 min for heating process), and stirring for 45min
7. Monascus purpureus activation
The monascus purpureus spores are placed in a seed solution culture medium for activation, wherein the activation temperature is 34+/-2 ℃, and the activation time is 3 days.
8. Discharging whey and composting
Whey was drained and each stack of curd was turned 4 times to properly drain the whey and maintain the temperature (temperature at pre-cooking) along the whole cheese mass.
9. Grinding and stirring
Cutting curd into strips of 8cm×3cm to ensure draining of whey
10. Adding salt and monascus purpureus
Adding salt gradually, and adding monascus for mixing.
11. Shaping and press-hardening
The mold was filled with salt curd sticks and then pressed, with the force gradually increasing from 0.5Bar to 2.3Bar.
12. Primary aging
The molded and pressed cheese was placed in a constant temperature incubator at a temperature of about 10.+ -. 2 ℃ and a relative humidity of about 76, and the cheese was irradiated with a 30w ultraviolet lamp for 150 seconds, requiring a lamp distance of 35cm from the cheese. After the irradiation, the culture was performed in darkness for 3 hours, and then the culture was performed by irradiation with a violet lamp for 2 hours.
13. Post-irradiation maturation
After-ripening the primary aged cheese by irradiation, wherein the irradiation dose is required to be 0.3kGy, and the irradiation temperature is 15+/-2 ℃.
14. Secondary aging
And the irradiated after-ripening cheese is stored for 15 days at the temperature of 10 ℃ and the relative humidity of about 76%, so that the cheese with purple streak color is obtained, and the taste is good.
Example 3:
preparation of purple cheese
Raw material preparation:
98.8% of raw cow milk, 0.5% of GSM chymosin, 0.5% of lactic acid bacteria of Saco ST064 and 0.2% of North Nana organism monascus purpureus.
1. Raw milk filtration:
filtering and removing impurities by using 200-mesh duplex filter for raw milk
2. Raw milk degerming
Degerming raw milk by adopting a milk purifying machine, wherein the rotating speed is 8100r/min
3. Fermentation
Heating sterilized milk to 35+ -2deg.C, adding lactobacillus, stirring for 10min, standing for fermentation at 35+ -2deg.C.
4. Chymosin treatment
When the pH is reduced to about 6.3, chymosin is added, stirred for 2-3min, and kept stand for 60min, and the curd temperature is 35+/-2 ℃.
4. Chymosin treatment
When the pH is reduced to about 6.3, chymosin is added, stirred for 2-3min, and kept stand for 60min, and the curd temperature is 35+/-2 ℃.
5. Cutting and standing
The clot was 8cm x 8cm square and allowed to stand for 15min.
6. Precooking
Stopping heating when slowly heating to 39deg.C (45 min for heating process), and stirring for 40min
7. Monascus purpureus activation
The monascus purpureus spores are placed in a seed solution culture medium for activation, wherein the activation temperature is 34+/-2 ℃, and the activation time is 3 days.
8. Discharging whey and composting
Whey was drained and each stack of curd was turned 4 times to properly drain the whey and maintain the temperature (temperature at pre-cooking) along the whole cheese mass.
9. Grinding and stirring
Cutting curd into strips of 8cm×3cm to ensure draining of whey
10. Adding salt and monascus purpureus
Adding salt gradually, and adding monascus for mixing.
11. Shaping and press-hardening
The mold was filled with salt curd sticks and then pressed, with the force gradually increasing from 0.5Bar to 2.3Bar.
12. Primary aging
The molded and pressed cheese was placed in a constant temperature incubator at a temperature of about 10.+ -. 2 ℃ and a relative humidity of about 76, and the cheese was irradiated with a 30w ultraviolet lamp for 150 seconds, requiring a lamp distance of 35cm from the cheese. After the irradiation, the culture was performed in darkness for 3 hours, and then the culture was performed by irradiation with a violet lamp for 2 hours.
13. Post-irradiation maturation
After-ripening the primary aged cheese by irradiation, wherein the irradiation dose is required to be 0.3kGy, and the irradiation temperature is 15+/-2 ℃.
14. Secondary aging
And the irradiated after-ripening cheese is stored for 15 days at the temperature of 12 ℃ and the relative humidity of about 76%, so that the cheese with purple streak color is obtained, and the taste is good.
Comparative example 1:
the preparation of purple cheese was carried out according to the method described in example 1, except that the first aging process step was omitted and the remaining steps were identical.
Comparative example 2:
the preparation of purple cheese was carried out as described in example 1, except that the post-irradiation maturation process step was omitted and the remaining steps were identical.
Comparative example 3:
the commercial, free-flowing blue cheese purchased from the supermarket was compared with example 1 and the hardness, adhesiveness, cohesiveness, elasticity, gumminess and chew texture parameters of the cheese were measured, respectively, and the results are shown in table 3.
The same batch of fresh milk is used for producing purple cheese in example 1 and comparative example 2, 20 food taste professional evaluation personnel are adopted for comprehensively evaluating and scoring the color, the flavor, the appearance, the tissue state and the overall acceptance (weight ratio is 25%, 30%, 35% and 10% respectively), 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 criterion
| Sequence(s) | Scoring item | Description of the 10 th minute |
| 1 | Color | Has special purple lines |
| 2 | Flavor of | The flavor has special strong taste of cheese, and no special peculiar smell |
| 3 | Outline tissue State | Fine and smooth structure, uniform texture and special hardness of purple grain products |
| 4 | Overall acceptance degree | The product is easy to be accepted by the market, and has wide market prospect |
From the sensory evaluation results, the results of example 1 are significantly better than those of comparative examples 1 and 2, and the lack of primary aging affects the formation of purple streak color of cheese, and the lack of post-irradiation ripening affects the final sensory state of the product, thus indicating that primary aging and post-irradiation ripening are important process parts for making purple streak cheese, and are indispensable.
TABLE-3 comparison of the texture of the examples and the comparative examples
As can be seen from comparison of the textures of the implementation sample and the comparison sample, the texture of the purple cheese prepared by the special process has small differences with the hardness, the adhesiveness, the elasticity, the gumminess and the chewing texture parameters of the commercial blue cheese, and the special purple cheese can be produced by the process and the post-ripening time can be greatly shortened by combining the prior sensory evaluation results.
The above examples are only preferred embodiments of the present patent, but the scope of protection of the present patent is not limited thereto. It should be noted that, for those skilled in the art, it is possible to make several improvements and modifications according to the technical solution of the present patent and the patent conception thereof without departing from the principle of the present patent, and these improvements and modifications are also considered to be within the protection scope of the present patent.
Claims (6)
1. The preparation method of the purple sweet cheese is characterized by comprising the following raw materials in percentage by mass: 98.5 to 99.5 percent of raw cow milk, 0.2 to 0.6 percent of chymosin, 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 and degerming raw milk, filtering and removing impurities from the raw milk by using a filter, and degerming the raw milk by using a milk purifier;
2) Fermenting, chymosin treatment, namely heating sterilized milk, adding lactobacillus, stirring, standing for fermentation, adding chymosin when the pH is reduced to a certain degree, and stirring and standing to obtain a clot;
3) Cutting, standing, precooking, cutting the clot into blocks, standing, precooking, and stirring in the precooking process;
4) Discharging whey and piling, discharging whey, turning each pile of curd, properly draining whey, and maintaining the temperature during precooking to obtain curd;
5) Grinding and stirring, cutting the curd into strips, and ensuring that whey is drained as much as possible;
6) Adding salt and monascus purpureus, molding and pressing, adding salt into the curd strips drained of whey, and then adding activated monascus purpureus for uniform mixing; filling salt curd strips into a mould, and pressing;
7) Primary aging, namely placing the molded and pressed cheese in a constant temperature culture room, and irradiating the cheese by using a 30w ultraviolet lamp; culturing in darkness for a period of time after irradiation, and culturing by irradiation of ultraviolet lamp; the conditions in the constant temperature culture room are that the temperature is 10+/-2 ℃ and the relative humidity is 75-80%; irradiating the cheese with a 30w ultraviolet lamp for 150s; culturing in darkness for 3h after irradiation, and culturing for 2h by irradiation of ultraviolet lamp with distance of 35cm from the lamp source to cheese;
8) After-ripening by irradiation, carrying out after-ripening by irradiation on the cheese subjected to primary aging; the condition of irradiation after-ripening is that the irradiation dose is 0.3kGy, and the irradiation temperature is 15+/-2 ℃;
9) And (3) aging for the second time, and storing the irradiated after-ripening cheese for 15 days at the temperature of 10-12 ℃ to obtain the purple cheese.
2. The method of preparing purple cottage cheese according to claim 1, wherein: the filter in the step 1) is a 200-mesh duplex filter; the rotating speed of the milk purifying machine is 8000-8100r/min.
3. The method of preparing purple cottage cheese according to claim 1, wherein: in the step 2), the sterilized milk is heated to 35+/-2 ℃ and lactic acid bacteria are added; stirring for 10min, standing for fermentation at 35+ -2deg.C.
4. The method of preparing purple cottage cheese according to claim 1, wherein: adding chymosin when the pH is reduced to 6.3-6.4 in the step 2), stirring for 2-3min, and standing for 40-70min; the curd temperature was 35.+ -. 2 ℃.
5. The method of preparing purple cottage cheese according to claim 1, wherein: in the step 3), the clot is cut into blocks, then the block is kept still for 15min, precooking is carried out, the temperature is slowly raised to 39 ℃ during precooking, then the temperature is stopped, the whole temperature raising process needs 40-50 min, and stirring is further required to be continued for 30-50min after the temperature raising is stopped.
6. The method of preparing purple cottage cheese according to claim 1, wherein the salt added in step 6) is 2.5g/100g; the activation conditions of the monascus purpureus are as follows: the monascus purpureus spores are placed in a seed solution culture medium for activation, the activation temperature is 34+/-2 ℃, and the activation time is 3 days.
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