CN116584548A - Monascus cheese and preparation method thereof - Google Patents
Monascus cheese and preparation method thereof Download PDFInfo
- Publication number
- CN116584548A CN116584548A CN202211704622.3A CN202211704622A CN116584548A CN 116584548 A CN116584548 A CN 116584548A CN 202211704622 A CN202211704622 A CN 202211704622A CN 116584548 A CN116584548 A CN 116584548A
- Authority
- CN
- China
- Prior art keywords
- cheese
- monascus
- preparing
- maturation
- starter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 178
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000035800 maturation Effects 0.000 claims abstract description 48
- 238000000034 method Methods 0.000 claims abstract description 43
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 239000007858 starting material Substances 0.000 claims description 25
- 238000005520 cutting process Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 15
- 108090000746 Chymosin Proteins 0.000 claims description 14
- 229940080701 chymosin Drugs 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 14
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 claims description 14
- 235000020185 raw untreated milk Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 11
- 230000005070 ripening Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000020191 long-life milk Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims 1
- 238000011166 aliquoting Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 239000000654 additive Substances 0.000 abstract description 8
- 241000228143 Penicillium Species 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract 2
- 230000007306 turnover Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 26
- 235000019634 flavors Nutrition 0.000 description 26
- 240000002129 Malva sylvestris Species 0.000 description 8
- 235000006770 Malva sylvestris Nutrition 0.000 description 8
- 238000012258 culturing Methods 0.000 description 8
- 239000000706 filtrate Substances 0.000 description 8
- 238000004043 dyeing Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 238000012216 screening Methods 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000010198 maturation time Effects 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 244000113306 Monascus purpureus Species 0.000 description 2
- 235000002322 Monascus purpureus Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000011617 hard cheese Nutrition 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 229940057059 monascus purpureus Drugs 0.000 description 2
- 238000010606 normalization Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004887 air purification Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
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
- A23C19/06—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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/05—Treating milk before coagulation; Separating whey from curd
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of monascus cheese, which comprises the improvement of preparation appliances, the optimization of maturation environment and the quality optimization of cheese. Compared with the prior art, the monascus cheese produced by the method has a short maturation period, solves the problem that monascus is easy to be polluted by penicillium and other bacteria under the condition of no additive, improves the conditions that soft/semi-soft monascus cheese is easy to generate bad and pungent smell, saves the production cost, and improves the turnover rate of production enterprises.
Description
Technical Field
The invention relates to the technical field of cheese processing, in particular to monascus cheese and a preparation method thereof.
Background
The maturation period of mould ripened cheese is usually calculated on a monthly basis, whereas a longer maturation period directly increases the cost of cheese production. There are various methods for shortening the maturation time of fungal cheeses, such as adjusting the inoculation amount, changing the temperature and humidity of the maturation environment, etc. For monascus cheese, providing a suitable maturation environment can reduce maturation period to some extent. However, due to the small number of spores on the conidiophores of monascus, there is a disadvantage in competing with other mold growth, and providing a moist, warm, aerobic environment suitable for monascus growth for a long period of time can greatly increase the likelihood of monascus cheese being contaminated with other mold. In addition, the water content of the monascus fermentation matrix is difficult to control, and the time required for forming a compact biological film on the surface of cheese by different strains is different, so that the water content in the cheese matrix is difficult to control accurately. This has a certain adverse effect on the quality control of soft/semi-soft monascus cheese, which is prone to irritation or bad flavor. When screening of dominant flavor strains is carried out, cheese with surface maturation by using different strains can need an independent maturation chamber, otherwise monascus spores on the surface of the cheese can escape between maturation, and the dominant flavor capability of the cheese is evaluated by the different strains. However, providing more independent maturation rooms, both spatially and temporally, is time consuming and costly.
In the prior art, the quality control effect of soft/semi-soft monascus cheese is unstable, and the problem that monascus cheese is easy to be infected is mainly solved by improving the salting degree, increasing the inoculum size of monascus, reducing the temperature and humidity or adding additives such as natamycin, and the maturation period is often more than one month. Although these prior art solutions can alleviate the problem of staining of monascus cheese, they also have certain drawbacks. For example, increasing the degree of salting can inhibit the growth of miscellaneous bacteria to some extent, but can disrupt the flavor balance of cheese, making the cheese too salty and masking other flavors. Increasing the inoculum size of monascus to a certain extent would be beneficial to the resistance of monascus to infection by other mold, but would promote the musty taste of cheese, bringing about a significant bad flavor. Reducing the temperature and humidity to a certain extent can also reduce the situation of mixed bacterial pollution, but the maturation period has to be prolonged, and the production cost is increased. Some additives can inhibit the growth of mixed bacteria, but in recent years, consumers prefer green foods without additives. Optimizing the air purification system of the ripening room and improving the facility equipment of the ripening room can provide a proper sterile environment for monascus cheese, but the cost is huge. In addition, there is no related research report at home and abroad, and cheese maturation can be performed by using a plurality of different monascus strains in the same batch in a limited space-time, so that rapid screening of cheese flavor strains can be performed.
Therefore, the patent develops an independent maturation process for small pot production, can solve the existing difficult problem, provides a local sterile stable environment in the maturation room under the investment of lower cost, thereby achieving the effect that monascus cheese '0 bacteria dyeing' can still be realized under the condition that additives are not needed and the maturation process is not limited, and simultaneously can greatly shorten the maturation time and realize the preparation of a plurality of monascus cheeses in the same batch. The method has important significance for promoting the industrialization of monascus cheese and promoting related consumer markets.
Disclosure of Invention
The invention provides a preparation method of monascus cheese, which aims to solve the technical problems that soft/semi-soft monascus cheese is easy to be infected with bacteria, bad flavor is easy to be generated due to unstable moisture control and the maturation period of mould mature cheese is long at present, and provides a small pot-made independent maturation process and a product thereof. The process can provide a local sterile environment for monascus cheese, so that the 14d humid, warm and aerobic mature environment can be maintained on the premise of ensuring the 0-dyeing of monascus cheese, and the maturation time of the cheese is shortened. The method for providing the monascus cheese with the sterile aerobic environment is various, a sterile operation room or mature equipment with an air filtering and constant temperature and humidity device can be constructed, but the cost is huge, the burden on the cost of industrialized mass production is heavy, and in case of the occurrence of the bacterial contamination of individual cheese, the whole batch of cheese is scrapped and the loss is huge. The independent small tank preparation process disclosed by the invention has the advantages that the cost of required materials is low, the implementation is easy, even if the condition that individual cheese is polluted occurs, only the mature tank containing the dyed cheese is needed to be treated, other cheeses in the same batch are not affected, and the loss is small. In addition, cheese production can be carried out in a limited maturation room by using different monascus strains in the same batch without mutual interference, so that the method is convenient for quickly screening flavor strains and accelerating the promotion of industrialization. The monascus cheese prepared by the invention belongs to semi-soft-milk-surface monascus mature cheese named monascus cheese. The prepared mature cheese has weakened stimulation flavor, prominent milk flavor, insignificant bitter and sour tastes and moderate salty and fresh tastes. According to different monascus leaven agents, individual monascus leaven is slightly sweet (sweet and aromatic when heated), and has the effect of eating probiotics.
In order to achieve the above purpose, the invention provides a preparation method of monascus cheese, which comprises the following steps:
s1, preparing cheese;
s2, inoculating monascus starter to cheese;
s3, performing maturation culture in an independent maturation container.
The mature container is a transparent container with a headspace capable of carrying out sterile gas exchange;
the temperature of the mature culture is 28-32 ℃, the humidity is 45-55%, and the time is 14 days.
Further, S1 further includes the following steps:
(1) Carrying out standardized treatment and stirring on raw milk;
(2) Sterilizing and cooling to obtain sterilized milk;
(3) Inoculating a starter to ferment;
(4) Adding chymosin, standing to obtain curd blocks;
(5) Cutting and discharging whey;
(6) Molding to obtain cheese;
(7) Salting;
(8) Airing;
further, the step S2 includes the following steps:
(9) Cutting the cheese obtained in the step (8);
(10) Inoculating monascus starter;
the step S3 comprises the following steps:
(11) And (5) filling the mixture into an independent ripening container, and ripening to obtain the finished product.
The specific condition parameters are beneficial to the growth of monascus in cheese matrix, promote the accumulation of monascus cheese characteristic flavor substances, and facilitate the screening of dominant flavor strains. The method of using an independent fermentation tank for maturation can realize 0-dyeing of monascus cheese under the conditions of no additive, warmth, humidity and oxygen, and realize simultaneous inner-time maturation of multi-strain fermentation samples. The method breaks the limit of the bacteria-dyeing problem on the process, avoids the condition that the whole batch of samples are scrapped due to the bacteria-dyeing of a small amount of samples, further shortens the maturation time and the flavor strain screening time, improves the industrialization advancing efficiency, and reduces the production cost of enterprises.
Preferably, the stirring in the step (1) is to add a proper amount of cream into the raw milk collected in pastures to ensure that the ratio of fat to protein is 1.5-1.7:1, and stir the raw milk for 30-60 min at 400-600 rmp after the raw milk is standardized.
Preferably, the sterilization in the step (2) is pasteurization, the sterilization is carried out for 20-30 s at 68-72 ℃, and the sterilized milk is obtained after cooling to 28-32 ℃.
Preferably, before chymosin is added in step (4), the chymosin is added in an amount of 0.0005% after the commercial starter is used to produce acid until the pH of the raw milk is 6.4.
Preferably, the volume of curd mass obtained after cutting in step (5) is approximately 8cm 3 Is stirred slowly for 3-5 min.
Preferably, the step (6) of molding means adding curdlan 3 times in time as whey is removed from the mold. Turning over every 45min in the molding process, and turning over for 3 times.
Preferably, the salting in the step (7) means immersing the cheese in 17-23% sterile saline water for 30-50 min.
Preferably, the airing in the step (8) refers to that cheese is put back into a forming die and aired on a draining rack for 10-14 hours.
Preferably, the cutting in the step (9) means that the cheese is longitudinally cut by an equal-dividing cutting tool, and 5 cheese pieces with uniform sizes are cut.
Preferably, the step (10) of applying the starter culture means that the monascus starter culture is uniformly applied to each surface of the cheese after being equally divided, and each piece is applied with 4-6 mL.
Preferably, the starter in the step (10) is prepared by picking a small amount of monascus mycelium with an inoculating loop, inoculating the monascus mycelium into a conical flask containing 100-120 mL of PBD with the capacity of 250mL, and culturing for 7d at the temperature of 28-32 ℃ at 170-180 r/min. Filtering the bacterial liquid with sterile absorbent cotton after culturing, wherein the obtained filtrate is the starter for smearing, and the viable bacteria content in the filtrate is 10 6 CFU/L。
Preferably, the mature container is a container capable of performing sterile gas exchange, and preferably refers to a transparent tank with a headspace capable of performing sterile gas exchange. The headspace bacterial-filtering material includes but is not limited to high temperature resistant tissue culture sealing films, gauze and the like. Can materials include, but are not limited to, high temperature resistant glass, plastic, and the like. The conditions of the maturation incubator are set to be 28-32 ℃ and 45-55% of humidity, and the maturation period is 14d.
The cheese prepared by the preparation method is also claimed because the characteristic metabolites contained in the monascus cheese finally prepared by the preparation method are enriched, so that the obtained cheese components are different from the cheese in the prior art. As a matter of common knowledge, cheeses including prior art soft cheeses, medium hard cheeses, hard cheese, all of which can be produced by the above-mentioned production method, are different in water content, and cause difference in texture.
The invention also provides monascus cheese prepared by the preparation method, and the monascus cheese is called Shanghai rose cheese. The monascus cheese has rose-like color, as shown in fig. 1, wherein fig. 1 (a), fig. 1 (B) and fig. 1 (C) are respectively prepared from different monascus strains, and the color, state and characteristic flavor of the cheese skin are different due to different inoculated monascus species. When the cheese is ripened for 14 days, the interior of the cheese is beige, and the cheese has tender texture and good flavor.
By adopting the technical scheme, the invention has the beneficial effects that: the cheese prepared by the method has fine and smooth texture, soft taste, aromatic milk flavor and bright surface, avoids the situation that mixed bacteria in the cheese environment land on the surface of the cheese, reduces the pollution to the mixed bacteria, does not need to use additives, further improves the quality of the cheese, shortens the production and manufacturing time of the cheese, and also has the characteristics that the characteristic flavor substances of monascus cheese are accumulated, the characteristic flavor is more obvious, and the competitiveness of the cheese product is improved, so that the monascus cheese is easier to popularize. In addition, the maturation of a plurality of monascus cheeses can be simultaneously carried out in the same space, so that the screening efficiency of the monascus cheese dominant flavor strain is improved, and the screening time and cost are reduced.
Drawings
FIG. 1 shows a sample of a finished cheese obtained by applying different monascus strains to the preparation process of the present invention, wherein monascus cheeses are prepared from different monascus strains in FIG. 1 (A), FIG. 1 (B) and FIG. 1 (C), and the color, state and characteristic flavor of the cheese skin are different according to the species of inoculated monascus. When the cheese is ripened for 14 days, the interior of the cheese is beige, and the cheese has tender texture and good flavor.
Detailed Description
The invention is further illustrated by means of the following examples, which are not intended to limit the scope of the invention. The experimental methods, in which specific conditions are not noted in the following examples, were selected according to conventional methods and conditions, or according to the commercial specifications.
The raw materials of the following examples, unless otherwise specified, were commercially available.
Cream, defatted raw milk: guangming milk Co., ltd
Monascus purpureus strain (Monascus purpureus): guangming milk industry Co., ltd., cheese preparation using the Monascus strain in the process of this patent, the sample obtained is shown in FIG. 1 (A)
Commercial starter: flora Danica, STI-13
Chymosin: beijing Deaite Biotech Co., ltd
Example 1
A preparation method of monascus cheese comprises the following steps:
(1) Fresh cream was added to cow's milk for normalization to 1.5:1 fat to protein in the raw milk, followed by stirring at 400rmp for 30min.
(2) Pasteurization was carried out at 70 ℃/30s and cooled to 32 ℃.
(3) Commercial fermenters were added according to the product instructions.
(4) The adding amount of chymosin is 0.0005%, and the adding method is that chymosin powder is directly added into raw milk, stirred for 3min, and left to stand for curd 45min.
(5) Cutting the curd into 8cm 3 Stirring for 3min to obtain curd block.
(6) And (3) putting the curd blocks into a mould for molding, continuously adding the curd blocks within 5min before molding, controlling the temperature at 21 ℃, and turning over every 45min in the molding process, wherein the total turning over is 3 times.
(7) After removing the cheese from the mold, immersing in 17% sterile saline water for 50min.
(8) And (5) putting the pickled cheese back into a mould, and airing in a closed container for 14h.
(9) The dried cheese was cut into 5 equal portions.
(10) Smearing the sliced cheese with monascus purpureusFermenting agent, wherein each piece of cheese is smeared with 5mL of fermentation liquor. A preparation method of the monascus starter comprises the steps of picking a small amount of monascus mycelium by an inoculating loop, inoculating the monascus mycelium into a conical flask containing 100mL of PBD with the capacity of 250mL, and culturing for 7d at the temperature of 28 ℃ at 170 r/min. Filtering the bacterial liquid after culturing, wherein the obtained filtrate is the starter for smearing, and the content of viable bacteria in the filtrate is 10 6 CFU/L。
(11) And (5) packaging the cheese inoculated with the monascus starter into small independent maturation containers, and conveying the cheese to a maturation incubator. The conditions of the maturation incubator are set to be 30 ℃ and 45% of humidity, and the maturation period is 14d.
The monascus cheese of the embodiment is obtained through the method, and under the process, the cheese is dyed with 0 bacteria, the moisture control of the surface mould ripened cheese is stable, no bad smell, no obvious bitter taste and sour taste are generated, and the salty taste is moderate. Depending on the nature of the strain inoculated on the cheese surface, the color of the cheese surface (mostly in the form of a dark red, pink) and the characteristic flavor of the cheese may vary (mushrooms, nuts, caramels, etc.).
Example 2
A preparation method of monascus cheese comprises the following steps:
(1) Fresh cream was added to cow's milk for normalization to 1.6:1 fat to protein in the raw milk, followed by stirring at 500rmp for 45min.
(2) Pasteurization was performed at 72 ℃/20s and cooled to 30 ℃ after sterilization.
(3) Commercial fermenters were added according to the product instructions.
(4) The adding amount of chymosin is 0.0005%, and the adding method is that chymosin powder is directly added into raw milk, stirred for 3min, and kept stand for curd for 50min.
(5) Cutting the curd into 8cm 3 Stirring for 4min to obtain curd block.
(6) And (3) putting the curd blocks into a mould for molding, continuously adding the curd blocks within 5min before molding, controlling the temperature at 23 ℃, and turning over every 45min in the molding process, wherein the total turning over is 3 times.
(7) After removing the cheese from the mould, immersing in 20% sterile saline water for 40min.
(8) And (5) putting the pickled cheese back into a mould, and airing in a closed container for 12 hours.
(9) The dried cheese was cut into 5 equal portions.
(10) And (3) smearing the cut cheese with monascus starter, and smearing 6mL of fermentation liquor on each piece of cheese. A preparation method of the monascus starter comprises the steps of picking a small amount of monascus mycelium by an inoculating loop, inoculating the monascus mycelium into a conical flask containing 120mL of PBD with the capacity of 250mL, and culturing for 7d at the temperature of 32 ℃ at 180 r/min. Filtering the bacterial liquid after culturing, wherein the obtained filtrate is the starter for smearing, and the content of viable bacteria in the filtrate is 10 6 CFU/L。
(11) Cheese inoculated with monascus starter was split charged into small individual maturation vessels and sent to a maturation incubator. The conditions of the maturation incubator were set at 28℃and 50% humidity, with a maturation period of 14d.
The monascus cheese of the embodiment is obtained through the method, and under the process, the cheese is dyed with 0 bacteria, the moisture control of the surface mould ripened cheese is stable, no bad smell, no obvious bitter taste and sour taste are generated, and the salty taste is moderate. Depending on the nature of the strain inoculated on the cheese surface, the color of the cheese surface (mostly in the form of a dark red, pink) and the characteristic flavor of the cheese may vary (mushrooms, nuts, caramels, etc.).
Example 3
A preparation method of monascus cheese comprises the following steps:
(1) Fresh cream was added to cow's milk for a standardized treatment to give a 1.7:1 fat to protein ratio in the raw milk, followed by stirring at 600rmp for 60min.
(2) Pasteurization was performed at 68 ℃/30s and cooled to 28 ℃.
(3) Commercial fermenters were added according to the product instructions.
(4) The adding amount of chymosin is 0.0005%, and the adding method is that chymosin powder is directly added into raw milk, stirred for 3min, and kept stand for chymosin for 55min.
(5) Cutting the curd into 8cm 3 Stirring for 5min to obtain curd block.
(6) And (3) putting the curd blocks into a mould for molding, continuously adding the curd blocks within the first 5min of molding, controlling the temperature at 19 ℃, and turning over every 45min in the molding process, wherein the total turning over is 3 times.
(7) After removing the cheese from the mould, immersing in 23% sterile saline water for 30min.
(8) And (5) putting the pickled cheese back into a mould, and airing in a closed container for 10 hours.
(9) The dried cheese was cut into 5 equal portions.
(10) And (3) smearing the cut cheese with monascus starter, and smearing 4mL of fermentation liquor on each piece of cheese. A preparation method of the monascus starter comprises the steps of picking a small amount of monascus mycelium by an inoculating loop, inoculating the monascus mycelium into a conical flask containing 110mL of PBD with the capacity of 250mL, and culturing for 7d at the temperature of 30 ℃ at 170 r/min. Filtering the bacterial liquid after culturing, wherein the obtained filtrate is the starter for smearing, and the content of viable bacteria in the filtrate is 10 6 CFU/L。
(11) Cheese inoculated with monascus starter was split charged into small individual maturation vessels and sent to a maturation incubator. The conditions of the maturation incubator were set at a temperature of 32℃and a humidity of 55% and the maturation period was 14d.
The monascus cheese of the embodiment is obtained through the method, and under the process, the cheese is dyed with 0 bacteria, the moisture control of the surface mould ripened cheese is stable, no bad smell, no obvious bitter taste and sour taste are generated, and the salty taste is moderate. Depending on the nature of the strain inoculated on the cheese surface, the color of the cheese surface (mostly in the form of a dark red, pink) and the characteristic flavor of the cheese may vary (mushrooms, nuts, caramels, etc.).
According to the national standard GB/T10221-2021, the organoleptic evaluation standards of monascus cheese are comprehensively formulated on the characteristics of the penicillium marked, white mould cheese and monascus cheese, and are shown in table 1. The monascus cheeses of the present invention, examples one, two, three and comparative example one (except that the cheese was not subjected to 5-part cutting, the cheese was not split-packed into separate fermenters during maturation, and the rest of the procedure was the same as example one) were subjected to sensory evaluation, and the evaluation results are shown in table 2.
Table 1 scoring rules
The panel consisted of 20 people (10 cheese developers, 10 senior cheese lovers, all with rich cheese evaluation experience), and specific evaluation results of the cheeses are shown in table 2 below:
table 2 sensory evaluation results
The sensory evaluation results of the table show that the monascus cheese of the embodiment of the invention is superior to the comparison example 1 in taste, smell color and tissue state characteristics, and the overall score is also far higher than that of the comparison example 1. Comparative example 1 the condition of bacteria contamination occurred during the ripening process, which negatively affects the taste, smell and color of cheese, because the small pot of the present invention is not used for the ripening step; meanwhile, in comparative example 1, the cheese was not divided before the maturation, so that the degree of maturation was insufficient and the cheese tissue state score was lower than in example. The prior art needs more than 1 month for producing monascus cheese to bring cheese with better quality, but the invention can achieve the same maturation effect only by 14 days, greatly shortens the maturation time of the cheese, simultaneously still realizes '0 dyeing' under the conditions of easy bacteria dyeing, warmth and aerobic maturation of monascus cheese, can stably control the moisture of the cheese, and solves the problem that soft/semi-soft monascus cheese is easy to generate bad or pungent and fragrant smell.
Therefore, the monascus cheese produced by the method is not obvious in bitter and sour tastes, has no pungent and fragrant smell, is moderate in salty and fresh, has good flavor, can avoid bacteria contamination without additives, is stable in quality and short in maturation period, and has a certain reference to the industrialized promotion of monascus cheese.
The foregoing embodiments have only expressed one or more embodiments of the invention, which are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (13)
1. A preparation method of monascus cheese comprises the following steps:
s1, preparing cheese;
s2, inoculating monascus starter to cheese;
s3, performing maturation culture in an independent maturation container;
the maturation vessel is a vessel that can be subjected to sterile gas exchange.
2. The method for preparing monascus cheese according to claim 1, wherein said S1 further comprises the steps of:
(1) Carrying out standardized treatment and stirring on raw milk;
(2) Sterilizing and cooling to obtain sterilized milk;
(3) Inoculating a starter to ferment;
(4) Adding chymosin, standing to obtain curd blocks;
(5) Cutting and discharging whey;
(6) Molding to obtain cheese;
(7) Salting;
(8) Airing;
the step S2 further comprises the following steps:
(9) Cutting cheese;
(10) Smearing monascus starter;
the step S3 comprises the following steps:
(11) And (5) filling the mixture into an independent ripening container, and ripening to obtain the finished product.
3. The method for preparing monascus cheese according to claim 1, wherein the standardized treatment in the step (1) means that a proper amount of cream is added into raw milk, so that the ratio of fat to protein is 1.5:1-1.7:1; the stirring is carried out for 30min at 400-600 rmp.
4. The method for preparing monascus cheese according to claim 1, wherein the sterilization condition in the step (2) is 68-72 ℃ for 20-30 s, and the sterilized milk is obtained by cooling to 28-32 ℃ after sterilization.
5. The method of preparing monascus cheese of claim 1, wherein said fermentation of step (3) is stopped when the pH reaches 6.4; the adding amount of chymosin in the step (4) is 0.0005%, and the chymosin is 45-55 min.
6. The method of preparing monascus cheese of claim 1, wherein said cutting of step (5) is cutting the curd block of step (4) to a volume of approximately 8cm 3 Followed by slow agitation to drain the whey for 3-5 minutes.
7. The method for preparing monascus cheese according to claim 1, wherein the step (6) is characterized in that the continuously added curd blocks are added in the molding process, the temperature is kept between 19 and 23 ℃, the cheese is obtained by turning over every 45min and turning over for 3 times.
8. The method for preparing monascus cheese according to claim 1, wherein the salting in the step (7) is to immerse the cheese in the step (6) in 17% saline water for 30-60 min, and the salted cheese is obtained.
9. The method for preparing monascus cheese according to claim 1, wherein the airing in the step (8) is to put the cheese salted in the step (7) back into a forming die and airing on a draining rack for 10-14 h.
10. The method for preparing monascus cheese according to claim 1, wherein the cutting in the step (9) is to longitudinally cut the dried cheese obtained in the step (8) into 5 pieces of cheese in equal parts by using an equal-dividing cutting tool.
11. The method for preparing monascus cheese according to claim 1, wherein the inoculating monascus starter in the step (10) is to uniformly smear monascus starter on the surface of the cheese obtained in the step (9) after the aliquoting, wherein each piece is smeared with 4-6 mL; the Monascus fermentation agent has Monascus viable bacteria content of 10 6 CFU/L。
12. The method for preparing monascus cheese according to claim 1, wherein the temperature of the ripening culture is 28-32 ℃, the humidity is 45-55% and the time is 14 days.
13. An monascus cheese prepared by the method of preparing monascus cheese according to any of claims 1-12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211704622.3A CN116584548A (en) | 2022-12-29 | 2022-12-29 | Monascus cheese and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211704622.3A CN116584548A (en) | 2022-12-29 | 2022-12-29 | Monascus cheese and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116584548A true CN116584548A (en) | 2023-08-15 |
Family
ID=87603211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211704622.3A Pending CN116584548A (en) | 2022-12-29 | 2022-12-29 | Monascus cheese and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116584548A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101646352A (en) * | 2007-03-20 | 2010-02-10 | 明治乳业株式会社 | Soft cheese surface-ripened with mold containing flavor and process for producing the same |
| CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
| CN103461514A (en) * | 2013-08-07 | 2013-12-25 | 光明乳业股份有限公司 | Monascus cheese preparation method and product thereof |
| CN105713839A (en) * | 2014-12-03 | 2016-06-29 | 上海理工大学 | Monascus fuliginosus strain and application of same in preparation of monascus cheese |
| CN107691657A (en) * | 2017-10-26 | 2018-02-16 | 光明乳业股份有限公司 | A kind of red line soft cheese preparation method and products thereof |
| CN110583792A (en) * | 2019-09-17 | 2019-12-20 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN212306669U (en) * | 2020-03-09 | 2021-01-08 | 黑龙江赫益乳业科技有限公司 | Experimental cheese processing equipment |
-
2022
- 2022-12-29 CN CN202211704622.3A patent/CN116584548A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101646352A (en) * | 2007-03-20 | 2010-02-10 | 明治乳业株式会社 | Soft cheese surface-ripened with mold containing flavor and process for producing the same |
| CN103431055A (en) * | 2013-08-07 | 2013-12-11 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
| CN103461514A (en) * | 2013-08-07 | 2013-12-25 | 光明乳业股份有限公司 | Monascus cheese preparation method and product thereof |
| CN105713839A (en) * | 2014-12-03 | 2016-06-29 | 上海理工大学 | Monascus fuliginosus strain and application of same in preparation of monascus cheese |
| CN107691657A (en) * | 2017-10-26 | 2018-02-16 | 光明乳业股份有限公司 | A kind of red line soft cheese preparation method and products thereof |
| CN110583792A (en) * | 2019-09-17 | 2019-12-20 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
| CN212306669U (en) * | 2020-03-09 | 2021-01-08 | 黑龙江赫益乳业科技有限公司 | Experimental cheese processing equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461515B (en) | Ripened mould cheese and preparation method thereof | |
| CN105077372A (en) | Preparation method of instant leisure flavored fermented fish product | |
| CN103444878B (en) | Preparation method of monascus sp. cheese and product thereof | |
| CN104982540A (en) | Maturative agent for hawk tea golden flower cheese and preparation method of maturative agent | |
| CN106615182B (en) | Antioxidant cheddar cheese containing lactobacillus plantarum and lactobacillus casei and preparation method thereof | |
| CN108384727A (en) | One plant of aroma-producing yeast bacteria strain and its application in preparing Xinjiang tradition cheese | |
| CN103704356B (en) | Fresh red rice cheese and preparation method thereof | |
| CN110583792B (en) | Monascus cheese and preparation method thereof | |
| CN110584032A (en) | Method for biologically removing fishy smell of shellfish meat through ozone combined with anaerobic microbial fermentation | |
| CN112111434B (en) | Excellent lactic acid bacteria, screening method and application of excellent lactic acid bacteria in preparation of Xiaoqu | |
| CN109430417A (en) | A kind of monascus cheese and preparation method thereof | |
| CN116584548A (en) | Monascus cheese and preparation method thereof | |
| CN103583701A (en) | Camembert cheese and preparation method thereof | |
| CN114891701B (en) | Staphylococcus HZ 01-mimicking bacterium agent and application thereof | |
| CN115011533A (en) | Soybean milk leavening agent and application thereof in low-sugar solidified fermented soybean milk | |
| CN104642554B (en) | Fresh red rice cheese and preparation method thereof | |
| CN112056407B (en) | Method for producing acid whey by using whey water | |
| CN103461514B (en) | Monascus cheese preparation method and product thereof | |
| CN108514073B (en) | Method for preparing natural fresh-keeping nutritional wet rice noodles by adding fungus culture solution | |
| CN111011536A (en) | Monascus processed cheese and preparation method thereof | |
| CN110859225A (en) | Monascus cheese and preparation method thereof | |
| CN112544724B (en) | Preparation method of purple cheese | |
| CN111387294A (en) | Liquor-flavored cheese and preparation method thereof | |
| CN105713839A (en) | Monascus fuliginosus strain and application of same in preparation of monascus cheese | |
| CN115251165B (en) | Preparation method of long-term mature fermented cheese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |