阅读说明：本技术 一种红曲霉奶酪及其制备方法 (Monascus cheese and preparation method thereof ) 是由 腾军伟 刘振民 郑远荣 苏米亚 徐致远 刘景� 焦晶凯 于 2019-09-17 设计创作，主要内容包括：本发明公开的一种红曲霉奶酪以及该奶酪的制备方法,包括(1)使用乳酸菌发酵剂和红曲霉对原料乳进行发酵；(2)凝乳的制备；(3)将凝乳进行切割处理,经搅拌、静置得凝乳块；(4)排乳清；(5)入模成型、定期翻转、脱模、浸泡食盐水,得到奶酪；(6)晾干奶酪；(7)奶酪表面喷洒纳他霉素溶液后成熟9～32d即可。本发明优点在于,避免了奶酪环境中的杂菌着落在奶酪表面,减少了污染杂菌的情况,进一步提高了奶酪的产品品质,同时又缩短了奶酪生产制作时间,又因为在发酵过程中引入了红曲霉,因此,丰富了奶酪在降低胆固醇、降血糖等调节机体亚健康状态方面的功能性。(The invention discloses a monascus cheese and a preparation method of the monascus cheese, which comprises the following steps of (1) fermenting raw milk by using a lactic acid bacteria starter and monascus; (2) preparing curd; (3) cutting the curd, stirring, and standing to obtain curd block; (4) discharging whey; (5) molding, periodically turning, demolding, and soaking in salt solution to obtain cheese; (6) drying the cheese in the air; (7) and spraying a natamycin solution on the surface of the cheese, and maturing for 9-32 days. The method has the advantages that the method avoids the mixed bacteria in the cheese environment from landing on the surface of the cheese, reduces the condition of polluting the mixed bacteria, further improves the product quality of the cheese, shortens the production and preparation time of the cheese, and enriches the functionality of the cheese in the aspects of regulating the sub-health state of organisms such as reducing cholesterol, reducing blood sugar and the like because the monascus is introduced in the fermentation process.)

1. A method for preparing monascus cheese is characterized by comprising the following steps:

(1) inoculating a lactic acid bacteria starter and monascus to the sterilized raw milk at 31-40 ℃, and pre-acidifying until the pH value is 6.3-6.5;

(2) adding chymosin into the material obtained in the step (1), stirring for 1-3 min, and then standing for curd time controlled to be 7-20 min to obtain curd;

(3) cutting the curd obtained in the step (2), slightly stirring for 0.5min, and standing for 5min to obtain curd blocks;

(4) discharging whey in the curd block prepared in the step (3), wherein the pH value of the curd block after the whey is discharged is 6.0-6.2;

(5) putting the curd block prepared in the step (4) into a mould for forming, periodically turning over, demoulding and soaking in salt water to obtain cheese;

(6) airing the cheese prepared in the step (5) at 14-16 ℃ for 2-4 h;

(7) transferring the cheese prepared in the step (6) into a sterile incubator with the temperature of 27-32 ℃ and the humidity of 30-70% for 3 d; spraying natamycin solution on the surface of the cheese, and maturing for 9-32d under the conditions of 12-16 ℃ and 90% of humidity.

2. The method for preparing monascus cheese according to claim 1, wherein the mass ratio of fat to protein in the raw milk in the step (1) is 1.5-1.8: 1.

3. The method for preparing Monascus cheese according to claim 1, wherein the sterilization in step (1) is a pasteurization method, wherein the pasteurization temperature is 68-73 ℃ and the pasteurization time is 15-25 s.

4. The method for preparing Monascus cheese according to claim 1, wherein the lactic acid bacteria starter in step (1) comprises one or more of Flora Danica starter and STI-13 starter, and the amount of the lactic acid bacteria starter is 10U per 100L of raw milk.

5. The method for producing monascus cheese according to claim 1, wherein the monascus in step (1) is added in an amount of 10mL/10kg of raw milk of added monascus fermented spore liquid, and the concentration of the monascus fermented spore liquid is 2.5 to 9.5 x 10⁹CFU/mL。

6. The method for preparing Monascus cheese according to claim 1, wherein the Monascus purpureus in step (1) is Monascus purpureus strain BD-M-4 with a preservation number of CGMCC No. 9712.

7. The method for preparing Monascus cheese according to claim 1, wherein the Monascus inoculated in step (1) is Monascus spore liquid, and the method for preparing Monascus spore liquid comprises the following steps:

picking spores from a monascus culture plate by using an inoculating loop into sterile water, scattering to obtain a spore suspension, inoculating the spore suspension into a monascus liquid culture medium with 8-15 glass beads in advance, wherein the inoculation amount of the spore suspension is 3-10 vol%, the percentage refers to the percentage of the volume of the spore suspension in the volume of the monascus liquid culture medium, and performing shake culture at a temperature of 27-32 ℃ for 2-4 days at a vertical speed of 80-110 rpm to obtain a seed solution; wherein, the monascus culture medium comprises: 4-20 g/L potato soaking powder, 20-40 g/L glucose and 1-4 g CaCO₃；

Secondly, transferring the seed solution into a monascus liquid culture medium added with 8-15 glass beads for fermentation culture, wherein the inoculation amount of the seed solution is 3-10 vol%, the percentage refers to the percentage of the volume of the seed solution in the monascus liquid culture medium, performing shake culture at a temperature of 27-32 ℃ for 2-4 days at a vertical speed of 80-110 rpm, and filtering with sterile gauze to obtain the seed solution; wherein, the monascus culture medium comprises: 4-20 g/L potato soaking powder, 20-40 g/L glucose and 1-4 g CaCO₃。

8. The method for preparing Monascus cheese according to claim 1, wherein the rennin in step (2) is rennin and/or microbial rennin, the amount of rennin added is 0.03-0.1 g/10kg of raw milk, the rennin is added by preparing the rennin into an aqueous solution of rennin, and adding the aqueous solution of rennin, wherein the amount of rennin in the aqueous solution is 0.03-0.1 g/2mL of sterile water, and the milk is coagulated.

9. The method for producing monascus cheese according to claim 1, wherein the step (3) is to cut the curd into 3 × 3cm cube pieces, stir the cut pieces, and leave the cut pieces to stand to obtain curd pieces.

10. The method for preparing Monascus cheese according to claim 1, wherein the step (4) discharges whey with a mass percentage of 30-50%, wherein the mass percentage is the mass percentage of the discharged whey to the total mass of the raw milk.

11. The method for preparing Monascus cheese according to claim 1, wherein the temperature for molding in step (5) is 18-22 ℃; the concentration of the salt solution for soaking is 15-20%, the mass percentage refers to the mass percentage of the salt in the sterile water, and the soaking time is 20-60 min.

12. The method for preparing monascus cheese according to claim 1, wherein the natamycin solution in step (7) is prepared by dissolving natamycin particles in sterile purified water, the mass concentration of the natamycin solution is 1-6 per mill, and the spraying amount of the natamycin solution is 0.5-2 mL.

13. A Monascus cheese produced by the method of any one of claims 1-12.

Technical Field

The invention belongs to the technical field of dairy products, and particularly relates to monascus cheese and a preparation method thereof.

Background

Cheese, also called cheese, is a fermented milk product, the properties of which are similar to those of common yoghurt, and the cheese is prepared by a fermentation process and also contains lactic acid bacteria capable of health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value.

The cheese element is called 'cream gold', has high nutritive value, is a typical high-nutrition health food, discharges a large amount of whey to lower the lactose content, and is not easy to cause lactose intolerance when being eaten. In terms of processing technology, cheese is fermented milk; cheese is concentrated milk in terms of nutritional value.

And after the cheese is matured to a certain degree, the protein is hydrolyzed into small molecular substances such as polypeptide, small molecular peptide and amino acid which are easy to digest and absorb by human bodies by various proteases and polypeptide enzymes, and the bioavailability is high, so that the cheese is suitable for different consumer groups.

Disclosure of Invention

In order to solve the defect that cheese is mostly fermented by lactic acid bacteria in the prior art, so that the cheese is single in taste, the invention provides monascus cheese and a preparation method thereof, and aims to enrich the taste of the cheese, improve the taste and the flavor, shorten the maturation time of the cheese and facilitate industrial mass production.

In order to achieve the above object, the present invention provides a method for preparing monascus cheese, which is characterized by comprising the following steps:

(1) inoculating a lactic acid bacteria starter and monascus to the sterilized raw milk at 31-40 ℃, and pre-acidifying until the pH value is 6.3-6.5;

(2) adding chymosin into the material obtained in the step (1), stirring for 1-3 min, and then standing for curd time controlled to be 7-20 min to obtain curd;

(3) cutting the curd obtained in the step (2), slightly stirring for 0.5min, and standing for 5min to obtain curd blocks;

(4) discharging whey in the curd block prepared in the step (3), wherein the pH value of the curd block after the whey is discharged is 6.0-6.2;

(5) putting the curd block prepared in the step (4) into a mould for forming, periodically turning over, demoulding and soaking in salt water to obtain cheese;

(6) airing the cheese prepared in the step (5) at 14-16 ℃ for 2-4 h;

(7) transferring the cheese prepared in the step (6) into a sterile incubator with the temperature of 27-32 ℃ and the humidity of 30-70% for 3 d; spraying natamycin solution on the surface of the cheese, and maturing for 9-32d under the conditions of 12-16 ℃ and 90% of humidity.

The invention selects the lactic acid bacteria and the monascus to prepare the cheese, the specific condition parameters do not destroy the physiological activity of the monascus in the fermentation process, and the monascus can generate monascus pigment, monacolin and other substances in the fermentation process, so that the prepared cheese has the effects of reducing cholesterol, blood sugar and blood pressure, and the taste of the cheese is not reduced due to the addition of the monascus. The invention sprays natamycin when cheese is mature, the natamycin is often used as a preservative of food in the prior art, the natamycin is adopted to discover that the quality problems of deterioration of cheese tissue, formation of abnormal flavor, generation of infectious microbe toxin and the like caused by contaminating infectious microbes during cheese maturation can be solved, so that the taste and flavor of the cheese can be improved, the cheese is prepared by fermenting raw milk by lactic acid bacteria and monascus, the specific operation condition parameters in the steps (1) to (7) are matched, the natamycin is used, and the cheese maturation time can be shortened, so that the cost is reduced for large-scale production.

Preferably, the mass ratio of fat to protein in the raw milk in the step (1) is 1.5-1.8: 1.

Preferably, the sterilization in the step (1) adopts a pasteurization method, the pasteurization temperature is 68-73 ℃, and the time is 15-25 s.

Preferably, the lactobacillus leaven in the step (1) comprises one or more of a Flora Danica leaven and an STI-13 leaven, and the adding amount of the lactobacillus leaven is 10U per 100L of raw milk.

Preferably, the addition amount of the monascus in the step (1) is 10mL/10kg of the added monascus fermented spore liquid, and the concentration of the monascus fermented spore liquid is 2.5-9.5 x 10⁹CFU/mL。

Preferably, the monascus is monascus purpureus strain BD-M-4 with the preservation number of CGMCC No. 9712. The strain is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation date is 2014, 10 and 8 days, and the preservation address is No. 3 of Xilu No. 1 of Beijing province, Chaoyang district, Beijing.

Preferably, the monascus inoculated in the step (1) is monascus spore liquid, and the preparation method of the monascus spore liquid comprises the following steps:

picking spores from a monascus culture plate by using an inoculating loop into sterile water, scattering to obtain a spore suspension, inoculating the spore suspension into a monascus liquid culture medium with 8-15 glass beads in advance, wherein the inoculation amount of the spore suspension is 3-10 vol%, the percentage refers to the percentage of the volume of the spore suspension in the volume of the monascus liquid culture medium, and performing shake culture at a temperature of 27-32 ℃ for 2-4 days at a vertical speed of 80-110 rpm to obtain a seed solution; wherein, the monascus culture medium comprises:4-20 g/L potato soaking powder, 20-40 g/L glucose and 1-4 g CaCO₃；

Secondly, transferring the seed solution into a monascus liquid culture medium added with 8-15 glass beads for fermentation culture, wherein the inoculation amount of the seed solution is 3-10 vol%, the percentage refers to the percentage of the volume of the seed solution in the monascus liquid culture medium, performing shake culture at a temperature of 27-32 ℃ for 2-4 days at a vertical speed of 80-110 rpm, and filtering with sterile gauze to obtain the seed solution; wherein, the monascus culture medium comprises: 4-20 g/L potato soaking powder, 20-40 g/L glucose and 1-4 g CaCO₃。

Preferably, the rennin in the step (2) is rennin and/or microbial rennin, the adding amount of the rennin is 0.03-0.1 g/10kg of raw milk, the adding method of the rennin is to prepare the rennin into a rennin water solution and then add the rennin, and the amount of the rennin in the water is 0.03-0.1 g/2mL of sterile water to perform the milk coagulation.

Preferably, in the step (3), when the curds are cut, the curds are cut into 3 × 3cm cube small blocks, and then the curds are obtained by stirring and standing. The curdled milk block with the cutting specification is easy to separate out whey and form cheese shape during later-stage curdled milk block accumulation forming.

Preferably, the whey discharged in the step (4) is 30-50% by mass, and the mass percentage is the mass of the discharged whey in percentage of the total mass of the raw milk.

Preferably, the temperature of the mold entering molding in the step (5) is 18-22 ℃; the concentration of the salt solution for soaking is 15-20%, the mass percentage refers to the mass percentage of the salt in the sterile water, and the soaking time is 20-60 min.

Preferably, the natamycin solution in the step (7) is prepared by dissolving natamycin particles in sterile purified water, the mass concentration of the natamycin solution is 1-6 per mill, and the spraying amount of the natamycin solution is 0.5-2 mL.

The cheese prepared by the preparation method is also claimed because the finally prepared cheese contains the metabolite produced in the fermentation process of monascus and natamycin, so that the components of the obtained cheese are different from those of the cheese in the prior art. As is common knowledge, cheeses include the prior art soft cheeses, medium hard cheeses, and these types of cheeses can be produced by the above-described production method, except that the moisture content of the cheese itself is different, resulting in different softness and hardness of the texture.

By adopting the technical scheme, the invention has the beneficial effects that: the cheese prepared by the method has fine texture, soft mouthfeel, aromatic milk flavor and bright surface, avoids bacteria in the cheese environment from landing on the surface of the cheese, reduces the condition of pollution of bacteria, further improves the product quality of the cheese, shortens the production and preparation time of the cheese, and enriches the functionality of the cheese in regulating the sub-health state of organisms such as reducing cholesterol, reducing blood sugar and the like because of the introduction of monascus in the fermentation process, improves the competitiveness of the cheese product, and is easier to popularize.

Drawings

Fig. 1 is a sensory comparison of prior art cheese and cheese of the present invention.

Detailed Description

The present invention will be further described with reference to the following examples. The operation methods which are not specially described in the invention are all the prior art, the operation conditions which are not specially described are all normal temperature and normal pressure, and the reagents are all commercially available.