CN112715677A - Monascus white mold cheese and preparation method thereof - Google Patents
Monascus white mold cheese and preparation method thereof Download PDFInfo
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- CN112715677A CN112715677A CN202011565449.4A CN202011565449A CN112715677A CN 112715677 A CN112715677 A CN 112715677A CN 202011565449 A CN202011565449 A CN 202011565449A CN 112715677 A CN112715677 A CN 112715677A
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- monascus
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- white
- lactococcus lactis
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 71
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 64
- 235000002245 Penicillium camembertii Nutrition 0.000 title claims description 18
- 238000002360 preparation method Methods 0.000 title abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 37
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 32
- 230000005070 ripening Effects 0.000 claims abstract description 26
- 241000221696 Sclerotinia sclerotiorum Species 0.000 claims abstract description 24
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 20
- 238000009938 salting Methods 0.000 claims abstract description 14
- 108090000746 Chymosin Proteins 0.000 claims abstract description 12
- 238000009928 pasteurization Methods 0.000 claims abstract description 12
- 230000020477 pH reduction Effects 0.000 claims abstract description 9
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- 238000000034 method Methods 0.000 claims description 39
- 241000194035 Lactococcus lactis Species 0.000 claims description 34
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 33
- 239000007858 starting material Substances 0.000 claims description 28
- 244000113306 Monascus purpureus Species 0.000 claims description 21
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 21
- 241000228143 Penicillium Species 0.000 claims description 20
- 238000011081 inoculation Methods 0.000 claims description 20
- 229940057059 monascus purpureus Drugs 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 241000159512 Geotrichum Species 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 14
- 239000011248 coating agent Substances 0.000 claims description 13
- 238000000576 coating method Methods 0.000 claims description 13
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- 230000035800 maturation Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 235000017388 Geotrichum candidum Nutrition 0.000 claims description 8
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 241001468196 Leuconostoc pseudomesenteroides Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
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- 210000004080 milk Anatomy 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
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- 239000011780 sodium chloride Substances 0.000 claims description 3
- 101000693619 Starmerella bombicola Lactone esterase Proteins 0.000 claims description 2
- 230000015271 coagulation Effects 0.000 claims description 2
- 238000005345 coagulation Methods 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000021243 milk fat Nutrition 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000013365 dairy product Nutrition 0.000 abstract description 7
- 239000000047 product Substances 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 14
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 9
- 239000001110 calcium chloride Substances 0.000 description 9
- 229910001628 calcium chloride Inorganic materials 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 8
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- 230000003213 activating effect Effects 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
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- 229920006395 saturated elastomer Polymers 0.000 description 5
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 4
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- 235000021383 camembert cheese Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 238000000691 measurement method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
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- 244000271379 Penicillium camembertii Species 0.000 description 3
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 3
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- 230000002797 proteolythic effect Effects 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 2
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- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
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- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 2
- 229960004844 lovastatin Drugs 0.000 description 2
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
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- 241000122821 Aspergillus kawachii Species 0.000 description 1
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- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000282832 Camelidae Species 0.000 description 1
- 241000283086 Equidae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000908248 Monascus fuliginosus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 230000000055 hyoplipidemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 229910001415 sodium ion Inorganic materials 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23C19/064—Salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/245—Salivarius
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/325—Pseudomesenteroides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the field of dairy products, in particular to monascus and white mould cheese and a preparation method thereof. The invention provides a preparation method of monascus and white mould cheese, which comprises the following steps: carrying out pasteurization treatment on the raw milk; introducing an acidification leavening agent into the material; introducing a mould auxiliary leavening agent into the material; introducing chymosin into the material; curding the material; performing salting treatment on the material; and (5) ripening the material. The preparation method of the monascus white mould cheese provided by the invention opens up a new auxiliary leavening agent class of the soft mature cheese, so that the functionality of the soft mature cheese is optimized, the soft mature cheese is endowed with new appearance and flavor, the edibility and interest of the soft mature cheese are increased, and the preparation method has good industrialization prospect.
Description
Technical Field
The invention relates to the field of dairy products, in particular to monascus and white mould cheese and a preparation method thereof.
Background
The organoleptic properties of food are greatly influenced by structural and biochemical changes caused by reactions between substances present in the food and by interactions between microorganisms contained in the food. The microorganisms involved therein include not only harmful microorganisms causing spoilage, but also fermenting microorganisms having improved flavor profile of foods. The dairy products, especially the cheese, can generate a proteolysis process in the fermentation and maturation processes, the proteolysis is an important biochemical reaction generated in the cheese maturation process, is influenced by exogenous mildews brought by endogenous enzymes, microorganisms and the like, influences the texture and the flavor of the final products, and forms different types of cheese.
The camembert cheese, the most popular of which is camembert cheese, is a high moisture soft cheese covered with a velvet-like white outer layer produced by penicillium filiformis or geotrichum, the proteolysis of which is affected by endogenous and accessory lactic ferments and by enzymes produced by the molds, which have high proteolytic activity and confer specific flavor and aroma characteristics to camembert cheese. Screening suitable helper microorganisms with proteolytic properties for the production of cheese is therefore of increasing interest to more and more scholars. Such as lactobacillus rhamnosus, are increasingly used in soft cheese and fresh cheese, and these strains can modify the proteolytic properties and the organoleptic properties of the final product.
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, it is an object of the present invention to provide a monascus white mold cheese and a method for preparing the same, which solve the problems of the prior art.
In order to accomplish the above and other related objects, according to one aspect of the present invention, there is provided a method for preparing monascus white mold cheese, comprising:
1) carrying out pasteurization treatment on the raw milk;
2) introducing an acidification leavening agent into the material provided in the step 1);
3) introducing a mould auxiliary leavening agent into the material provided by the step 2);
4) introducing chymosin into the material provided in the step 3);
5) curding the material provided in the step 4);
6) performing salting treatment on the material provided in the step 5);
7) carrying out maturation treatment on the material provided by the step 6).
In some embodiments of the invention, in the step 1), the calcium content in the raw milk is more than or equal to 110mg/100 ml.
In some embodiments of the present invention, in the step 1), the pasteurization treatment is performed at a treatment temperature of 65-85 ℃ for 1-5 min.
In some embodiments of the invention, in step 2), the acidifying starter comprises a combination of one or more of lactococcus lactis subsp cremoris, lactococcus lactis subsp lactis;
and/or, in the step 2), the inoculation amount of the acidified leavening agent is 1 x 107～1*109cfu/ml。
In some embodiments of the invention, the acidifying starter in step 2) further comprises a combination of one or more of lactococcus lactis lactonase variant succinogenes, leuconostoc mesenteroides, leuconostoc pseudomesenteroides, streptococcus thermophilus, streptococcus salivarius thermophilus;
and/or in the step 2), the ratio of lactococcus lactis milk fat subspecies and lactococcus lactis lactic acid subspecies in the acidified leavening agent is more than or equal to 50 percent;
and/or, in the step 2), the ratio of lactococcus lactis subspecies cremoris to lactococcus lactis subspecies lactis in the acidified leavening agent is 1: 0.9 to 1.1.
In some embodiments of the invention, the mold adjunct starter in step 3) comprises a combination of monascus and one or more of penicillium or geotrichum.
In some embodiments of the invention, in the step 3), the monascus comprises one or more of monascus purpureus, monascus anka and monascus smoky color;
and/or, in the step 3), the penicillium comprises one or more of penicillium leucoderma and penicillium camembert in combination;
and/or, in the step 3), geotrichum comprises geotrichum candidum;
and/or in the step 3), the ratio of the sum of penicillium and geotrichum in the auxiliary mould leavening agent to the erythromyces is 1: 1.5-5;
and/or, in the step 3), the inoculation amount of the auxiliary mold starter is 1 to 107～1*109cfu/ml。
In some embodiments of the invention, in step 4), the amount of chymosin inoculated is 1 x 107～1*109cfu/ml；
And/or the milk coagulation time is 30-40 min;
and/or, in the step 6), the salting treatment is selected from one or more of a dry salt method, a surface coating salt method and a salt water dipping method, and the preferable treatment conditions are as follows: soaking in saline for 30min-2 h.
In some embodiments of the invention, in the step (7), the maturation conditions are: ripening is carried out for 2-4 days at the temperature of 28-32 ℃, and ripening is carried out for 11-18 days at the temperature of 12-15 ℃.
The monascus white mold cheese is prepared by the preparation method of the monascus white mold cheese.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments, and other advantages and effects of the present invention will be apparent to those skilled in the art from the disclosure of the present specification.
The invention provides the monascus white mould cheese and the preparation method thereof through a large number of practical researches, the monascus white mould cheese adopts monascus as an auxiliary leaven to participate in the preparation method of the white mould cheese, and the monascus white mould cheese is matched with proper fermentation conditions and maturation process conditions, so that the two moulds are mutually complemented and act to promote the cheese maturation, and the monascus white mould cheese product with rich taste and flavor and moderate hardness is obtained.
The invention provides a method for preparing monascus and white mould cheese, which comprises the following steps:
1) carrying out pasteurization treatment on the raw milk;
2) introducing an acidification leavening agent into the material provided in the step 1);
3) introducing a mould auxiliary leavening agent into the material provided by the step 2);
4) introducing chymosin into the material provided in the step 3);
5) curding the material provided in the step 4);
6) performing salting treatment on the material provided in the step 5);
7) carrying out maturation treatment on the material provided by the step 6).
The preparation method of the monascus and white mould cheese provided by the invention can comprise the following steps: carrying out pasteurization treatment on the raw milk. The raw milk is generally raw milk, that is, normal milk which is extruded from the udder of a healthy dairy animal without any change in composition, without addition of exogenous substances, and without processing. Generally, raw milk may be derived from dairy animals such as cows, sheep, camels, horses, etc. The raw milk may be any of various raw milks generally suitable for cheese production. For example, the method can conform to the relevant standard such as national standard GB 19301. The method of pasteurizing raw milk should be known to the person skilled in the art. For example, the pasteurization treatment temperature may be 65 to 85 ℃, 65 to 70 ℃, 70 to 75 ℃, 75 to 80 ℃, or 80 to 85 ℃, and the treatment time may be 1 to 5min, 1 to 2min, 2 to 3min, 3 to 4min, or 4 to 5 min.
In the preparation method of the monascus and white mould cheese provided by the invention, before the acidification leavening agent is introduced into the material provided in the step 1), calcium chloride can be introduced into the material provided in the step 1). Generally, the amount of calcium chloride to be introduced can be adjusted according to the calcium content of the raw milk. For example, the calcium content in the raw milk is usually not less than 110mg/100ml, and when the calcium content is less than the above standard, a proper amount of calcium chloride can be introduced, and the amount of calcium chloride introduced can be usually not more than 200mg/kg, not more than 10mg/kg, 10 to 20mg/kg, 20 to 40mg/kg, 40 to 60mg/kg, 60 to 100mg/kg, 100 to 150mg/kg, or 150 to 200 mg/kg.
The preparation method of the monascus and white mould cheese provided by the invention can also comprise the following steps: introducing an acidification leavening agent into the material provided by the step 1). Generally, the acidifying starter is introduced into the feed prior to the mold attachment starter. The amount of the acidifying starter to be introduced should be suitably adjusted by the person skilled in the art, for example, the amount of acidifying starter added is 1 x 107～1*109cfu/ml、1*107～5*107cfu/ml、5*107～1*108cfu/ml、1*108～5*108cfu/ml, or 5 x 108～1*109cfu/ml. Acidifying leavening agents may typically comprise Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and the like, and may further comprise one or more combinations of Lactococcus lactis subsp. lactis biovar lactis, Lactococcus lactis, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Streptococcus thermophilus, Streptococcus salivarius thermophilus, and the like. The ratio of lactococcus lactis subspecies cremoris to lactococcus lactis subspecies lactis in the acidified starter is usually high, and the ratio of lactococcus lactis subspecies cremoris to lactococcus lactis subspecies lactis is usually required to be proper. For example, the ratio of lactococcus lactis subspecies cremoris to lactococcus lactis subspecies lactis (i.e., the ratio of the sum of two species of lactococcus lactis lactococcus cremoris and lactococcus lactis to the sum of all species) can generally be greater than or equal to 50%, 50-60%, 60-70%, 70-80%, 80-90%, or 90-100%. For another example, the ratio between lactococcus lactis lactococcus cremoris and lactococcus lactis may be 1: 0.9-1.1, 1: 0.9-0.95, 1: 0.95-1.0, 1: 1.0 to 1.05, or 1: 1.05 to 1.1. When adding acidified leavening agents, it is generally necessary to maintain the material at a suitable temperature to ensure that the inoculated strain hasFor example, when the acidifying leaven is added, the temperature of the material may be 30 to 38 ℃, 30 to 32 ℃, 32 to 34 ℃, 34 to 36 ℃, or 36 to 38 ℃.
The preparation method of the monascus and white mould cheese provided by the invention can also comprise the following steps: introducing a mould auxiliary leavening agent into the material provided by the step 2). Generally, the acidified starter culture may be further introduced into the material after introduction of the material. The amount of the mold auxiliary fermentation agent to be introduced should be appropriately adjusted by those skilled in the art, and for example, the amount of the mold auxiliary fermentation agent to be inoculated may be 1 × 107～1*109cfu/ml、1*107～5*107cfu/ml、5*107～1*108cfu/ml、1*108～5*108cfu/ml, or 5 x 108～1*109cfu/ml. Mold adjunct leavening agents can generally include Monascus (Monascus), and combinations of one or more of Penicillium (Penicillium) or Geotrichum (Geotrichum) (e.g., can include three of Monascus and Penicillium, Monascus and Geotrichum, or Monascus, Penicillium, and Geotrichum), and generally need to be in suitable proportions therebetween. For example, the ratio of the total of penicillium and geotrichum to the erythromyces in the auxiliary mold starter can be 1: 1.5-5, 1: 1.5-2, 1: 2-2.5, 1: 2.5-3, 1: 3-3.5, 1: 3.5-4, 1: 4-4.5, or 1: 4.5-5. The applicable Monascus may include one or a combination of more of Monascus purpureus (Monascus purpureus), Monascus anka (Monascus anka), Monascus smoky (Monascus fuliginosus), etc., and the applicable Penicillium may include one or a combination of more of Penicillium albicans (Penicillium candidum), Penicillium camemberti (Penicillium camemberti), and the applicable Geotrichum may include Geotrichum candidatum (Geotrichum candidum). When the auxiliary mold starter is added, the material is usually required to be kept at a proper temperature to ensure that the inoculated strain has proper activity, for example, when the auxiliary mold starter is added, the temperature of the material can be 30-38 ℃, 30-32 ℃, 32-34 ℃, 34-36 ℃ or 36-38 ℃.
The above-mentioned mold auxiliary fermenting agent may be usually subjected to a suitable activating treatment before the addition. The method of activating the mould should be known to the person skilled in the art. For example, the mold can be inoculated in a suitable medium (e.g., PDA medium, wort extract medium, czochralski medium, etc.) and cultured under appropriate conditions to provide an activated mold.
The preparation method of the monascus and white mould cheese provided by the invention can also comprise the following steps: curding the material provided by the step 4). Curd processing generally refers to a process in which a milk product to be prepared is coagulated by adding rennet (EC 3.4.23.4) and then the liquid portion is removed for shaping (e.g., whey, moisture, etc.) is removed. Suitable methods of curd treatment may be suitably adjusted by those skilled in the art. For example, the amount of chymosin added may be 26-33IMCU/L, 26-28IMCU/L, 28-30IMCU/L, 30-32IMCU/L, or 32-30 IMCU/L. For another example, the curd time may be 30-40 min, 30-32 min, 32-34 min, 34-36 min, 36-38 min, or 38-40 min.
The preparation method of the monascus and white mould cheese provided by the invention can also comprise the following steps: and (3) carrying out salting treatment on the material provided in the step 5). Salting generally refers to a treatment process in which the dairy product to be prepared is brought into sufficient contact with salt (e.g., sodium chloride) so that the sodium ions replace the calcium ions, thereby changing the interaction forces between casein micelles. The method of suitable salting treatment can be suitably adjusted by those skilled in the art. For example, the salt treatment method may include a dry salt method, a surface coating salt method, a salt water immersion method, and the like. For another example, the salting treatment method may specifically include: soaking in (saturated) saline solution for 30min-2h, 30min-60 min, 60min-90min, or 90min-120 min.
The preparation method of the monascus and white mould cheese provided by the invention can also comprise the following steps: carrying out maturation treatment on the material provided by the step 6). Maturation generally refers to the process of subjecting the curd to a controlled temperature environment for a specific period of time, allowing beneficial bacteria and enzymes to convert the fresh curd into cheese having a particular flavor, texture and appearance. Suitable maturation processes generally allow the preparation of cheese products that have a particular texture. For example, the ripening condition may be that the mixture is ripened at a temperature of 28-32 ℃ for 2-4 days, and then ripened at a temperature of 12-15 ℃ for 11-18 days.
In a second aspect, the invention provides a monascus white mold cheese, which is prepared by the preparation method of the monascus white mold cheese provided by the first aspect of the invention.
The preparation method of the monascus white mould cheese provided by the invention opens up a new auxiliary leavening agent class of the soft mature cheese, so that the functionality of the soft mature cheese is optimized, the soft mature cheese is endowed with new appearance and flavor, the edibility and interest of the soft mature cheese are increased, and the preparation method has good industrialization prospect.
The invention of the present application is further illustrated by the following examples, which are not intended to limit the scope of the present application.
The reagents and starting materials used in the examples are, unless otherwise specified, commercially available products
Example 1
The raw milk used in each example had a protein content of >2.8g/100ml and a fat content of >3.1g/100 ml.
The preparation process of the monascus and white mould cheese comprises the following steps: raw milk (10L) → pasteurization (75 ℃, 5min) → calcium chloride addition 100mg/kg → cooling to 30 ℃ → addition of acidified starter → addition of mold-attached starter → addition of rennin (Marzyme150, DuPont China Co., Ltd., 30IMCU/L) → curd cutting (curd time 35min) → whey removal, mold-forming, draining water overnight → salting (saturated salt water soaking 1h) → ripening (ripening 3 days at 30 ℃, ripening 15 days at 12 ℃)
Wherein:
the acidified starter is composed of lactococcus lactis and lactococcus lactis, the inoculation ratio is 1:1, and the whole inoculation amount of the starter is 1 x 107cfu/ml。
The mold auxiliary leavening agent consists of monascus purpureus, geotrichum candidum and celadon mould, wherein the ratio of the monascus purpureus to the celadon mould is 4:1, the ratio of the geotrichum candidum to the celadon mould is 1:1, and the whole inoculation amount of the leavening agent is 1 x 107cfu/ml, and activating strains before inoculation, wherein the specific activation method comprises the following steps: PDA culture medium (potato powder 4-8g/L, glucose 15-30g/L, agar 18-22g/L, pure culture is carried out after mold inoculation).
And (4) obtaining a finished product after ripening, wherein the finished product is solid and rich in viscoelasticity, the finished product is a soft cheese product with a reddish inner coating and a white outer coating, and the packaging bag is partially vacuumized to 0.4bar and then is stored at the temperature of-4 ℃.
Example 2
The preparation process of the monascus and white mould cheese comprises the following steps: raw milk (10L) → pasteurization (85 ℃, 1min) → cooling to 38 → adding an acidifying starter → adding a mold auxiliary starter → adding rennin (Marzyme150, DuPont China Co., Ltd., 30IMCU/L) → cutting the curd (curd time 35min) → removing, molding with an abrasive tool, draining moisture from the whey overnight → salting (saturated salt water soaking for 1h) → ripening (ripening for 2 days at 32 ℃, ripening for 18 days at 12 ℃)
Wherein:
the acidification leaven consists of lactococcus lactis subsp lactis, lactococcus lactis subsp lactis lactosucrose variant, leuconostoc mesenteroides and leuconostoc pseudomesenteroides, wherein the ratio of lactococcus lactis subsp lactis to lactococcus lactis lactosucrose variant to lactococcus lactis lactosucrose variant, leuconostoc mesenteroides and leuconostoc pseudomesenteroides is 1:1:1, and the integral inoculation amount of the leaven is 1 x 108cfu/ml。
The mold auxiliary leavening agent consists of monascus purpureus, monascus anka and geotrichum candidum, wherein the ratio of monascus purpureus to geotrichum candidum is 3:2, the ratio of monascus purpureus to monascus anka is 1:1, and the whole inoculation amount of the leavening agent is 1 x 109cfu/ml, and activating strains before inoculation, wherein the specific activation method comprises the following steps: the wort extract medium was used and pure cultures were performed after inoculation of the mold.
And (4) obtaining a finished product after ripening, wherein the finished product is solid and rich in viscoelasticity, the finished product is a soft cheese product with a reddish inner coating and a white outer coating, and the packaging bag is partially vacuumized to 0.2bar and then is stored at the temperature of-2 ℃.
Example 3
The preparation process of the monascus and white mould cheese comprises the following steps: raw milk (10L) → pasteurization (65 ℃, 5min) → calcium chloride addition 100mg/kg → cooling to 35 ℃ → addition of acidified starter → addition of mold-attached starter → addition of rennin (Marzyme150, DuPont China Co., Ltd., 30IMCU/L) → curd cutting (curd time 35min) → whey removal, mold-forming, draining water overnight → salting (saturated salt water soaking 1h) → ripening (ripening 4 days at 28 ℃, ripening 11 days at 15 ℃)
Wherein:
the acidification leaven consists of lactococcus lactis cremoris, lactococcus lactis, streptococcus thermophilus and streptococcus salivarius thermophilus, wherein the proportion of lactococcus lactis cremoris and lactococcus lactis is 1:1, the lactococcus lactis cremoris and lactococcus lactis is 70% of the proportion of the whole leaven, the proportion of streptococcus thermophilus and streptococcus salivarius thermophilus is 1:1, and the whole inoculation amount of the leaven is 1 x 109cfu/ml。
The mold auxiliary leavening agent consists of monascus purpureus, monascus smoky and aspergillus kawachii, wherein the ratio of the monascus purpureus to the aspergillus terreus is 5:1, the ratio of the monascus purpureus to the monascus smoky is 1:1, and the whole inoculation amount of the leavening agent is 1 x 108cfu/ml, and activating strains before inoculation, wherein the specific activation method comprises the following steps: the pure culture is carried out after the inoculation of the mould by using a culture medium of a Chaudhur culture medium.
And (4) obtaining a finished product after ripening, wherein the finished product is solid and rich in viscoelasticity, the finished product is a soft cheese product with a reddish inner coating and a white outer coating, and the packaging bag is partially vacuumized to 0.5bar and then is stored at the temperature of-6 ℃.
Example 4
The preparation process of the monascus and white mould cheese comprises the following steps: raw milk (10L) → pasteurization (75 ℃, 3min) → calcium chloride addition 100mg/kg → cooling to 32 ℃ → addition of acidified starter → addition of mold-attached starter → addition of rennin (Marzyme150, DuPont China Co., Ltd., 30IMCU/L) → curd cutting (curd time 35min) → whey removal, mold-forming, draining water overnight → salting (saturated salt water soaking 1h) → ripening (ripening 3 days at 30 ℃, ripening 15 days at 15 ℃)
Wherein:
the acidification leaven consists of lactococcus lactis lactococcus cremoris, lactococcus lactis subspecies butanedione variant, leuconostoc mesenteroides and streptococcus thermophilus, wherein the proportion of lactococcus lactis lactococcus cremoris and lactococcus lactis lactococcus cremoris and lactococcus lactis lactococcus cremoris, leuconostoc mesenteroides and streptococcus thermophilus is 1:1:1, and the integral inoculation amount of8cfu/ml。
The mold auxiliary leavening agent consists of monascus purpureus, monascus fumosoroseus, geotrichum candidum and penicillium camembertii, wherein the ratio of the monascus purpureus to the penicillium is 5:2, the ratio of the monascus purpureus to the monascus fumosoroseus is 1:1, and the whole inoculation amount of the leavening agent is 1 x 108cfu/ml, and activating strains before inoculation, wherein the specific activation method comprises the following steps: the pure culture is carried out after the inoculation of the mould by using a culture medium of a Chaudhur culture medium.
And (4) obtaining a finished product after ripening, wherein the finished product is solid and rich in viscoelasticity, the finished product is a soft cheese product with a reddish inner coating and a white outer coating, and the packaging bag is partially vacuumized to 0.3bar and then is stored at the temperature of-4 ℃.
Comparative example 1
The preparation method is as described in example 1, except that the calcium chloride content in example 1 is increased to 300mg/kg, and the partial vacuum degree of the packaging bag is changed to-0.6 bar.
And (3) finished product: soft cheese products with a reddish inner coating of white casing.
Comparative example 2
The preparation method is as in example 2, except that the ripening condition is changed to 35 ℃ for 5 days, and the packaging is carried out by non-vacuum packaging.
And (3) finished product: soft cheese products with a reddish inner coating of white casing.
Comparative example 3
Commercial camembert cheese.
The basic physicochemical properties of each example and comparative example are shown in table 1, and the measurement methods refer to the relevant methods among AOAC92608, AOAC2001, AOAC933_05, AOAC935_42, and AOAC 99143:
TABLE 1
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 3 | |
| Moisture content | 50.00％ | 51.18％ | 47.16％ | 49.16％ | 51.47％ |
| Protein g/100g | 19.3 | 18.7 | 19.9 | 19.5 | 18.0 |
| Fat g/100g | 17.9 | 17.5 | 18.2 | 18.0 | 21.0 |
| Ash content g/100g | 6.4 | 7.2 | 7.8 | 7.5 | 5.5 |
| Total dietary fiber g/100g | 6.2 | 5.2 | 6.8 | 5.8 | 3.8 |
As can be seen from Table 1, the monascus white mold cheese has a relatively low moisture content and a relatively low fat content, and researchers have studied monascus to find that the monascus white mold cheese has a certain fat degradation effect, which is irrelevant to the reduction of the fat content. In addition, the dietary fiber of the monascus white mold cheese is obviously increased.
The texture parameters of the examples and comparative examples are shown in table 2, and the measurement methods refer to the relevant contents in "the influence of different leavening agents on the aroma components and texture properties of Edam cheese" (J ].2017, 04):
TABLE 2
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 3 | |
| Hardness per gram | 1376.83 | 1296.84 | 1484.26 | 1387.59 | 1862.54 | 1341.35 |
| Elasticity | 91.87 | 90.68 | 90.57 | 93.56 | 70.53 | 82.14 |
| Viscosity of | 747.69 | 805.91 | 729.48 | 857.64 | 498.28 | 559.84 |
As can be seen from Table 2, the viscoelasticity of the Monascus white cheese is significantly improved over that of the white cheese, while the hardness is too high and the viscoelasticity is also poor for comparative example 1, indicating that too much calcium chloride and improper packaging can affect the ripening of the cheese.
The results of analysis of nutrient components of each example and comparative example are shown in Table 3, and the measurement methods are described with reference to the relevant contents in P.Pattanagaul, R.Pinthong, A.Phyanmongkhol and S.Tharatha, "Melinolin, citin and documents of additive and kak transferred by Monascus sp," International Journal of Food Microbiology, vol.126, No.1, pp.20-23,2008:
TABLE 3
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 3 | |
| Lovastatin (mug/g) | 3.4 | 1.8 | 5.2 | 2.9 | 0 |
| Gamma-aminobutyric acid (mu g/g) | 1.2 | 1.6 | 2.5 | 1.7 | 2.3 |
As can be seen from Table 3, the Monascus white cheese was able to produce lovastatin, which had a hypolipidemic effect, but was not detected in the white cheese. The gamma-aminobutyric acid content is equivalent to the amount of the white mould cheese.
The microbiological indicators of the examples and comparative examples are shown in table 4, and the measurement methods refer to the relevant contents in the national standard GB 4789.3:
TABLE 4
As can be seen from Table 4, the ripening temperature as well as the form of the packaging have a significant influence on the quality of the final product.
Samples prepared in each example and comparative example were tasted by 20 sensory evaluators (10 for men and women, and 10 for dairy industry researchers in China), and sensory evaluation was performed on the aspects of tissue morphology, appearance, flavor, mouthfeel, etc., cheese sensory evaluation criteria are shown in table 5, and cheese sensory evaluation results are shown in table 6:
TABLE 5
| Item | Feature(s) |
| Tissue morphology | Uniform texture, moderate hardness, fine texture and plasticity (0-20 min) |
| Outer shape | Uniform color, smooth, soft and glossy (0-30 min) |
| Flavor (I) and flavor (II) | Has the special taste and smell of the cheese without peculiar smell (0-20 min) |
| Taste of the product | Moderate chewiness, mild milk flavor (0-30 min) |
TABLE 6
| Item | Outer shape | Tissue state | Flavor (I) and flavor (II) | Taste of the product | Total score |
| Example 1 | 17.32 | 24.74 | 13.41 | 24.67 | 80.14 |
| Example 2 | 17.84 | 24.12 | 14.25 | 23.98 | 80.19 |
| Example 3 | 17.98 | 23.98 | 14.71 | 23.66 | 80.33 |
| Example 4 | 17.68 | 25.34 | 13.86 | 24.88 | 81.76 |
| Comparative example 3 | 16.45 | 24.78 | 14.58 | 23.12 | 78.93 |
As can be seen from Table 6, the Monascus candidus cheese has a unique appearance, is more attractive, and has a flavor and taste equivalent to those of the commercial products.
In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. A method for preparing Monascus white cheese comprises:
1) carrying out pasteurization treatment on the raw milk;
2) introducing an acidification leavening agent into the material provided in the step 1);
3) introducing a mould auxiliary leavening agent into the material provided by the step 2);
4) introducing chymosin into the material provided in the step 3);
5) curding the material provided in the step 4);
6) performing salting treatment on the material provided in the step 5);
7) carrying out maturation treatment on the material provided by the step 6).
2. The method for preparing monascus white mould cheese as claimed in claim 1, wherein in the step 1), the calcium content in the raw milk is not less than 110mg/100 ml.
3. The process for preparing monascus white mold cheese according to claim 1, wherein in the step 1), the pasteurization treatment is carried out at a treatment temperature of 65-85 ℃ for 1-5 min.
4. The process for making monascus white cheese according to claim 1, wherein in step 2), the acidifying starter comprises one or more of lactococcus lactis subsp cremoris, lactococcus lactis subsp lactis;
and/or, in the step 2), acidifying and fermentingThe inoculum size of the agent is 1 x 107～1*109cfu/ml。
5. The process for making monascus white cheese according to claim 3, wherein in step 2), the acidifying starter further comprises a combination of one or more of lactococcus lactis lactonase var succinogenes, leuconostoc mesenteroides, leuconostoc pseudomesenteroides, streptococcus thermophilus, streptococcus salivarius thermophilus;
and/or in the step 2), the ratio of lactococcus lactis milk fat subspecies and lactococcus lactis lactic acid subspecies in the acidified leavening agent is more than or equal to 50 percent;
and/or, in the step 2), the ratio of lactococcus lactis subspecies cremoris to lactococcus lactis subspecies lactis in the acidified leavening agent is 1: 0.9 to 1.1.
6. The process for making monascus white mold cheese according to claim 1, wherein in step 3), the mold adjunct starter comprises a combination of monascus and one or more of penicillium or geotrichum.
7. The process for making monascus-white cheese according to claim 5, wherein in step 3), the monascus comprises one or a combination of monascus purpureus, monascus anka, and monascus smoky color;
and/or, in the step 3), the penicillium comprises one or more of penicillium leucoderma and penicillium camembert in combination;
and/or, in the step 3), geotrichum comprises geotrichum candidum;
and/or in the step 3), the ratio of the sum of penicillium and geotrichum in the auxiliary mould leavening agent to the erythromyces is 1: 1.5-5;
and/or, in the step 3), the inoculation amount of the auxiliary mold starter is 1 to 107～1*109cfu/ml。
8. The process for making monascus white mold cheese as claimed in claim 1, wherein the process is characterized byIn the step 4), the amount of the chymosin inoculated is 1 x 107～1*109cfu/ml；
And/or the milk coagulation time is 30-40 min;
and/or, in the step 6), the salting treatment is selected from one or more of a dry salt method, a surface coating salt method and a salt water dipping method, and the preferable treatment conditions are as follows: soaking in saline for 30min-2 h.
9. The process for preparing monascus white mold cheese as claimed in claim 1, wherein in the step (7), the ripening conditions are: ripening is carried out for 2-4 days at the temperature of 28-32 ℃, and ripening is carried out for 11-18 days at the temperature of 12-15 ℃.
10. A Monascus candidus cheese prepared by the method of any one of claims 1 to 9.
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| CN111117898A (en) * | 2019-12-31 | 2020-05-08 | 光明乳业股份有限公司 | Monascus purpureus and application thereof |
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| CN103461515A (en) * | 2013-09-23 | 2013-12-25 | 光明乳业股份有限公司 | Ripened mould cheese and preparation method thereof |
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