阅读说明：本技术 红曲醪糟水牛乳宫廷奶酪的制作方法 (Method for preparing monascus fermented glutinous rice buffalo milk royal cheese ) 是由 唐艳 陈明棠 冯玲 农皓茹 李舒露 黄斌 于 2020-12-30 设计创作，主要内容包括：本发明公开了红曲醪糟水牛乳宫廷奶酪的制作方法,包括如下步骤：(1)加糖：把水牛奶预热,将蔗糖倒入预热好的水牛奶中搅拌溶解；(2)均质；(3)冷却；(4)加红曲醪糟：将红曲醪糟放入破壁机中粉碎制成糊状；将红曲醪糟糊加入到冷却好的水牛奶中,搅拌均匀,分装入带盖的小瓷碗,静置；(5)烘烤：将所述小瓷碗放入烘箱中,恒温烘烤至凝块结实、无裂痕、无流动性,且无絮状物即制成宫廷奶酪。本发明传统宫廷奶酪制作工艺上改进,制备得到的宫廷奶酪除了具有宫廷奶酪特征,奶香浓郁,滑润细腻,有酒味的香醇甘甜,以及红曲米的特有风味之外,宫廷奶酪持水率高,硬度高、粘度高、粘弹性、胶黏性和内聚性高,产品质构好,食用口感好。(The invention discloses a method for preparing monascus fermented glutinous rice buffalo milk royal cheese, which comprises the following steps: (1) adding sugar: preheating buffalo milk, and pouring sucrose into the preheated buffalo milk to be stirred and dissolved; (2) homogenizing; (3) cooling; (4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding red yeast rice fermented glutinous rice paste into cooled buffalo milk, stirring, subpackaging into small porcelain bowls with covers, and standing; (5) baking: and (3) putting the small porcelain bowl into an oven, and baking at constant temperature until the clot is firm, and the clot has no crack, no fluidity and no floccule, thus preparing the royal cheese. The traditional process for preparing the royal cheese is improved, and the prepared royal cheese has the characteristics of the royal cheese, is rich in milk fragrance, smooth and fine, mellow and sweet in wine taste and special flavor of red yeast rice, and has high water holding rate, hardness, viscosity, viscoelasticity, tackiness and cohesiveness, good product texture and good edible mouthfeel.)

1. The method for preparing the monascus fermented glutinous buffalo milk royal cheese is characterized by comprising the following steps of:

(1) adding sugar: preheating buffalo milk to 50-60 ℃, and pouring cane sugar into the preheated buffalo milk to be stirred and dissolved; the addition amount of the sucrose is 6-8% of the mass of the buffalo milk;

(2) homogenizing: homogenizing the sweetened buffalo milk;

(3) and (3) cooling: cooling the homogenized buffalo milk to 32-35 ℃;

(4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding the red yeast rice fermented glutinous rice paste into the cooled buffalo milk, uniformly stirring, subpackaging the obtained mixture into small porcelain bowls with covers, and standing for 8-15 minutes; the addition amount of the red yeast rice fermented glutinous rice paste is 20-40% of the mass of the buffalo milk;

(5) baking: and (3) placing the small porcelain bowl into an oven, and baking at the constant temperature of 85-95 ℃ for 20-40 min until the small porcelain bowl is firm in clot, free of crack, free of fluidity and free of floccule, so as to prepare the royal cheese.

2. The method for making red yeast rice fermented glutinous rice buffalo milk royal cheese according to claim 1, wherein in step (1), the buffalo milk is fresh buffalo milk without antibiotics, the mass percentage of protein is not less than 4%, and the mass percentage of fat is not less than 7%.

3. The method for making red yeast rice fermented glutinous buffalo milk royal cheese according to claim 1, wherein the homogenization treatment temperature is 50-60 ℃ and the pressure is 10-30 MPa.

4. The method for making red yeast rice fermented glutinous buffalo milk royal cheese according to claim 1, wherein in step (4), the milk containing amount of the small porcelain bowl is more than two thirds of the body of the small porcelain bowl.

5. The method of making red yeast rice fermented glutinous buffalo milk royal cheese according to claim 1, wherein the red yeast rice fermented glutinous rice is prepared by the following method:

(1) selecting glutinous rice: glutinous rice which is new in the year, has good viscosity and produces much pulp/wine;

(2) cleaning and soaking: removing impurities, cleaning, and cold preserving and soaking for more than 6 hours;

(3) and (3) cooking: steaming the soaked sticky rice in a steamer tray;

(4) and (3) cooling: cooling the cooked glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and keeping the temperature of the distiller's yeast not lower than 30 deg.C;

(5) adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring;

(6) fermentation: and (3) stopping fermentation after the fermentation temperature is 32-35 ℃ and the constant temperature is kept for 40-48 hours, and putting the mixture into a refrigerator for refrigeration for later use.

6. The method for making the red yeast rice fermented glutinous rice buffalo milk royal cheese according to claim 5, wherein the addition amount of the red yeast rice is 1-5% of the mass of the dry glutinous rice, and the addition amount of the distiller's yeast is 0.1-0.5% of the mass of the dry glutinous rice.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing monascus fermented glutinous rice buffalo milk royal cheese.

Background

The traditional preparation method of royal cheese is to blend white granulated sugar into fresh milk, add a proper amount of glutinous rice wine, stir uniformly, subpackage the mixture into a bowl, heat, bake and cool the mixture to obtain the royal cheese. The glutinous rice wine removes the fishy and mutton smells of the milk, is a perfect fit of the milk and the glutinous rice wine, and the successful royal cheese has the mellow fragrance of both the milk and the rice wine, is fine and smooth. The royal cheese has high requirements on raw materials, and the traditional preparation process is also very exquisite.

Both the royal cheese and the natural dry cheese belong to milk products which are prepared by curdling, and can be called cheese, but the curdling and curdling mechanisms and the preparation processes of the royal cheese and the natural dry cheese are greatly different. The royal cheese is mainly prepared by curding by acid production of Rhizopus in fermented glutinous rice or rice wine and casein in milk, heating to ferment the curds, and reaching high temperature to stabilize the shape of the curds. Is a dairy product with short time consumption and relatively simple process. The making process of natural cheese is more complicated, strains and rennin are added into sterilized milk, the rennin is used for curding, and the natural cheese is cut, filtered, squeezed, fermented and matured. The flavor is more uniquely pungent and more acceptable to consumers in china than royal cheese.

In recent years buffalo milk products have become a new favorite for people to consume dairy products. The buffalo milk is rich in protein, amino acid, milk fat, vitamins, trace elements and the like. Is suitable for children growth and anti-aging, and is a nutritional food suitable for the old and the young. The buffalo milk is rich in nutrition and high in content of protein, fat and total solid, and researches show that protein casein in the buffalo milk dominates the diameter of casein micelle particles, the protein casein is easy to agglutinate, and a formed protein network structure has better elasticity. These all make buffalo milk more suitable for processing cheese than holstein milk. The cheese produced by using buffalo milk not only has high yield, but also contains some functional components, so that the quality of the produced cheese is better than that of the cheese made by using common cow milk; in addition, ginger milk and double-skin milk, which are familiar to two broad people, are prepared from buffalo milk. Therefore, the buffalo milk is used as the raw milk of the royal cheese, and the quality of the traditional royal cheese in the north can be improved.

Although buffalo milk has better sweetness, depth and breadth and good flavor compared with cheese made of common milk, buffalo milk cheese is soft in texture and poor in elasticity, so that improvement of the processing technology of buffalo milk cheese is especially necessary for improving the texture and taste of buffalo milk cheese.

Disclosure of Invention

The invention overcomes the technical problems of poor mouthfeel caused by high sweetness, high nutritive value and good flavor of buffalo milk cheese but soft texture and poor elasticity in the prior art, and provides the preparation method of the monascus fermented glutinous rice buffalo milk royal cheese.

In order to solve the problems, the invention adopts the following technical scheme:

the preparation method of the monascus fermented glutinous buffalo milk royal cheese comprises the following steps:

(1) adding sugar: preheating buffalo milk to 50-60 ℃, and pouring cane sugar into the preheated buffalo milk to be stirred and dissolved; the addition amount of the sucrose is 6-8% of the mass of the buffalo milk;

(2) homogenizing: homogenizing the sweetened buffalo milk;

(3) and (3) cooling: cooling the homogenized buffalo milk to 32-35 ℃;

(4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding the red yeast rice fermented glutinous rice paste into the cooled buffalo milk, uniformly stirring, subpackaging the obtained mixture into small porcelain bowls with covers, and standing for 8-15 minutes; the addition amount of the red yeast rice fermented glutinous rice paste is 20-40% of the mass of the buffalo milk;

(5) baking: and (3) placing the small porcelain bowl into an oven, and baking at the constant temperature of 85-95 ℃ for 20-40 min until the small porcelain bowl is firm in clot, free of crack, free of fluidity and free of floccule, so as to prepare the royal cheese.

In the step (1), the buffalo milk is fresh buffalo milk without antibiotics, the mass percentage of protein is not less than 4%, and the mass percentage of fat is not less than 7%.

Wherein the homogenizing treatment temperature is 50-60 ℃, and the pressure is 10-30 MPa. The diameter of fat globules in the milk can be reduced through homogenization, the phenomenon of fat floating is prevented, and the milk is easy to digest and absorb.

In the step (4), the milk containing amount of the small porcelain bowl is more than two thirds of the body of the small porcelain bowl.

Wherein the red yeast rice fermented glutinous rice is prepared by the following method:

(1) selecting glutinous rice: glutinous rice which is new in the year, has good viscosity and produces much pulp/wine;

(2) cleaning and soaking: removing impurities, cleaning, and cold preserving and soaking for more than 6 hours;

(3) and (3) cooking: steaming the soaked sticky rice in a steamer tray; the temperature and time are controlled, the glutinous rice needs to be steamed completely, and the situation that the quality of the red yeast rice fermented glutinous rice is affected due to the fact that the fermented rice grains turn hard is avoided;

(4) and (3) cooling: cooling the cooked glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and keeping the temperature of the distiller's yeast not lower than 30 deg.C;

(5) adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring;

(6) fermentation: and (3) stopping fermentation after the fermentation temperature is 32-35 ℃ and the constant temperature is kept for 40-48 hours, and putting the mixture into a refrigerator for refrigeration for later use.

Wherein the addition amount of the red yeast rice is 1-5% of the mass of the dry glutinous rice, and the addition amount of the distiller's yeast is 0.1-0.5% of the mass of the dry glutinous rice.

Red yeast rice contains rich phosphorus, vitamin A, B group, pantothenic acid, vitamin E, glutathione and other matters, and has high nutritive value. According to ancient medical records and folk circulation, red yeast rice is widely used in the medical care aspect since ancient times. The Chinese medicine dictionary published in the continental period generalizes the main effects of red yeast rice into 'activating blood circulation to dissipate blood stasis, invigorating spleen to promote digestion, treating postpartum lochiorrhea, abdominal pain due to stasis, dyspepsia and distention, red and white diarrhea and traumatic injury'. In recent years, researchers in Japan found various kinds of effective substances in fermentation metabolites in red yeast rice, such as Monacolin k, gamma-aminobutyric acid (GABA) and gluconamine (or other cell wall components of Monacorubin and Rubropictin of Monascus aurantiacus pigment), and so on, and they believed that red yeast rice indeed had medical effects of lowering blood cholesterol, lowering blood sugar, lowering blood pressure, preventing cancer, and so on.

The fermented glutinous rice is obtained by saccharifying and fermenting cooked glutinous rice by using beneficial microorganisms and yeast in distiller's yeast, and has unique wine aroma and sweet and sour taste. The fermented glutinous rice is rich in nutrition, contains a large amount of sugar, amino acid, trace elements, vitamins and the like, has the health-care functions of improving immunity, promoting metabolism and the like, and has the characteristics of red yeast rice and fermented glutinous rice in terms of nutritive value and flavor, and the effects complement each other.

Compared with the prior art, the invention has the following beneficial effects:

(1) in the prior art, there is no precedent for preparing the royal cheese by using buffalo milk and red yeast rice as main raw materials. The monascus mash product prepared by adopting high-quality red yeast rice and sticky rice through a special process is milky and reddish in color, uniform in texture, complete in curd, fine, smooth, rich in milk flavor and mellow in wine flavor. The finished product can be eaten together with nut kernels and dried fruits. According to the method, the characteristics of high temperature resistance, strong saccharification capacity and fermentability of the monascus are applied to the preparation of the royal cheese, and the obtained product has the delicious and nutritional values of the royal cheese and the buffalo milk and also has the medical health-care effect of the red yeast rice. Compared with natural cheese in a state of fewer consumer groups due to unique flavor, the buffalo milk cheese prepared by the method disclosed by the application is more popular with Chinese consumers, has the characteristics of royal cheese, is strong in milk flavor, smooth, fine and smooth, mellow and sweet in wine flavor, and has the unique flavor of red yeast rice; meanwhile, the red yeast rice milk product has the characteristics of easy digestion and spleen and stomach strengthening, and is a functional high-end buffalo milk product combining the north and south characteristics.

(2) The buffalo milk is suitable for making cheese due to high casein content and fat content, and is made according to the traditional royal cheese making process, the prepared royal cheese has better flavor, but is soft in texture and poor in elasticity, the texture and quality of the royal cheese can be greatly improved after red yeast rice is added into the traditional JiangRice wine, the prepared royal cheese is high in water content, hardness, viscoelasticity, stickiness and cohesion, and the prepared royal cheese is high in water retention rate, hardness, viscosity, viscoelasticity, stickiness and cohesion, fine and smooth, mellow and sweet with wine taste and unique flavor of red yeast rice, and the red yeast rice is added to enable the prepared royal cheese to be high in water retention rate, high in hardness, high in viscosity, high in viscoelasticity, stickiness and cohesion, good in product structure and high in edible mouthfeel.

(3) In the preparation process of the red yeast rice fermented glutinous rice, the yeast dropping temperature is limited to 30-36 ℃, and is too high, so that late saccharification, abnormal fermentation temperature rise, infectious microbe infection and yeast death acceleration are easily caused, the wine yield is low, and the wine is dry and spicy in different foreign flavors; the addition temperature is too low, brewing microorganisms in the distiller's yeast slowly move, so that the later temperature rise is insufficient, the saccharification and fermentation degree are seriously influenced, the liquor yield and the content of flavor components in the liquor are greatly reduced, the liquor quality is light, the sweetness and flavor of the liquor are insufficient, and the quality of cheese is directly influenced.

(4) The red yeast rice fermented glutinous rice is added into the paste without being filtered, and the paste is prepared by a wall breaking machine and is used for preparing the royal cheese. The red yeast rice fermented glutinous rice paste has a solid content of about 38 percent and the filtered red yeast rice wine has a solid content of 20 percent, so the use of the red yeast rice fermented glutinous rice paste in the preparation of royal cheese can increase the total solid content of the royal cheese, and the texture of the red yeast rice fermented glutinous rice paste is firmer and more stable than that of the red yeast rice wine prepared by the filtered rice wine.

(5) This application control little porcelain bowl's dress milk volume, and then the air content in the little porcelain bowl of control reduces the influence of air to the cheese quality.

Detailed Description

The present invention will be further described with reference to the following examples.

Example 1

Preparing red yeast rice fermented glutinous rice:

(1) selecting glutinous rice: glutinous rice which is new in the year, has good viscosity and produces much pulp/wine;

(2) cleaning and soaking: removing impurities, cleaning, and cold preserving and soaking for 12 hours;

(3) and (3) cooking: steaming the soaked sticky rice in a steamer tray; the temperature and time are controlled, the glutinous rice needs to be steamed completely, and the situation that the quality of the red yeast rice fermented glutinous rice is affected due to the fact that the fermented rice grains turn hard is avoided;

(4) and (3) cooling: cooling the cooked glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and adding the yeast at 30 deg.C;

(5) adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring; the addition amount of the red yeast rice is 1% of the mass of the dry glutinous rice, and the addition amount of the distiller's yeast is 0.1% of the mass of the dry glutinous rice;

(6) fermentation: the fermentation temperature is 36 ℃, the fermentation is stopped after keeping the constant temperature for 48 hours, and the mixture is placed into a refrigerator for refrigeration for standby.

The preparation method of the monascus fermented glutinous buffalo milk royal cheese comprises the following steps:

(1) adding sugar: preheating buffalo milk to 50 ℃, pouring cane sugar into the preheated buffalo milk, and stirring for dissolving; the addition amount of the sucrose is 8% of the mass of the buffalo milk; the buffalo milk is fresh buffalo milk without antibiotics, and contains 4% of protein and 7% of fat by mass;

(2) homogenizing: homogenizing the sweetened buffalo milk; the homogenizing treatment temperature is 50 ℃, and the pressure is 10 MPa;

(3) and (3) cooling: cooling the homogenized buffalo milk to 35 ℃;

(4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding the red yeast rice fermented glutinous rice paste into the cooled buffalo milk, stirring uniformly, subpackaging into small porcelain bowls with covers, and standing for 10 minutes; the addition amount of the red yeast rice fermented glutinous rice paste is 30 percent of the mass of the buffalo milk; the milk containing amount of the small porcelain bowl is two thirds of that of the body of the small porcelain bowl;

(5) baking: and (3) putting the small porcelain bowl into an oven, and baking at the constant temperature of 90 ℃ for 30min until the small porcelain bowl is firm in clot, free of crack and fluidity and free of floccule, thus preparing the royal cheese.

Example 2

Preparing red yeast rice fermented glutinous rice:

(1) selecting glutinous rice: glutinous rice which is new in the year, has good viscosity and produces much pulp/wine;

(2) cleaning and soaking: removing impurities, cleaning, and cold preserving and soaking for 7 hours;

(3) and (3) cooking: steaming the soaked sticky rice in a steamer tray; the temperature and time are controlled, the glutinous rice needs to be steamed completely, and the situation that the quality of the red yeast rice fermented glutinous rice is affected due to the fact that the fermented rice grains turn hard is avoided;

(4) and (3) cooling: cooling the cooked glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and ensuring the temperature of the distiller's yeast not to be lower than 32 deg.C;

(5) adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 32 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring; the addition amount of the red yeast rice is 5% of the mass of the dry glutinous rice, and the addition amount of the distiller's yeast is 0.5% of the mass of the dry glutinous rice.

The preparation method of the monascus fermented glutinous buffalo milk royal cheese comprises the following steps:

(1) adding sugar: preheating buffalo milk to 60 ℃, pouring cane sugar into the preheated buffalo milk, and stirring for dissolving; the addition amount of the sucrose is 6% of the mass of the buffalo milk; the buffalo milk is fresh buffalo milk without antibiotics, and contains 4.5% of protein and 7.4% of fat by mass;

(2) homogenizing: homogenizing the sweetened buffalo milk; the homogenizing treatment temperature is 60 ℃, and the pressure is 30 MPa;

(3) and (3) cooling: cooling the homogenized buffalo milk to 32 ℃;

(4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding the red yeast rice fermented glutinous rice paste into the cooled buffalo milk, stirring uniformly, subpackaging into small porcelain bowls with covers, and standing for 15 minutes; the addition amount of the red yeast rice fermented glutinous rice paste is 20 percent of the mass of the buffalo milk; the milk containing amount of the small porcelain bowl is four fifths of that of the body of the small porcelain bowl;

(5) baking: and (3) putting the small porcelain bowl into an oven, and baking at the constant temperature of 95 ℃ for 20min until the small porcelain bowl is firm in clot, free of crack and fluidity and free of floccules, thus preparing the royal cheese.

Example 3

Preparing red yeast rice fermented glutinous rice:

(1) selecting glutinous rice: glutinous rice which is new in the year, has good viscosity and produces much pulp/wine;

(2) cleaning and soaking: removing impurities, cleaning, and cold preserving and soaking for 6 hours;

(3) and (3) cooking: steaming the soaked sticky rice in a steamer tray; the temperature and time are controlled, the glutinous rice needs to be steamed completely, and the situation that the quality of the red yeast rice fermented glutinous rice is affected due to the fact that the fermented rice grains turn hard is avoided;

(4) and (3) cooling: cooling the cooked glutinous rice to below 36 deg.C, adding red rice and distiller's yeast, and keeping the temperature of the distiller's yeast at 34 deg.C;

(5) adding red yeast and distiller's yeast: adding red rice and distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring; the addition amount of the red yeast rice is 2% of the mass of the dry glutinous rice, and the addition amount of the distiller's yeast is 0.3% of the mass of the dry glutinous rice;

(6) fermentation: the fermentation temperature is 34 ℃, the fermentation is terminated after the constant temperature is kept for 46 hours, and the mixture is placed into a refrigerator for refrigeration for standby.

The preparation method of the monascus fermented glutinous buffalo milk royal cheese comprises the following steps:

(1) adding sugar: preheating buffalo milk to 55 ℃, pouring cane sugar into the preheated buffalo milk, and stirring for dissolving; the addition amount of the sucrose is 7% of the mass of the buffalo milk; the buffalo milk is fresh buffalo milk without antibiotics, and contains 5% of protein by mass and 8% of fat by mass;

(2) homogenizing: homogenizing the sweetened buffalo milk; the homogenizing treatment temperature is 55 ℃, and the pressure is 20 MPa;

(3) and (3) cooling: cooling the homogenized buffalo milk to 34 ℃;

(4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding the red yeast rice fermented glutinous rice paste into the cooled buffalo milk, stirring uniformly, subpackaging into small porcelain bowls with covers, and standing for 8 minutes; the addition amount of the red yeast rice fermented glutinous rice paste is 40 percent of the mass of the buffalo milk; the milk containing amount of the small porcelain bowl is over three quarters of the body of the small porcelain bowl;

(5) baking: and (3) putting the small porcelain bowl into an oven, and baking at the constant temperature of 85 ℃ for 40min until the small porcelain bowl is firm in clot, free of crack and fluidity and free of floccule, thus preparing the royal cheese.

To illustrate the technical effects of the present invention, the following control groups were set:

(3) and (3) cooling: cooling the homogenized buffalo milk to 35 ℃;

(4) adding red yeast rice fermented glutinous rice: putting the red yeast rice fermented glutinous rice into a wall breaking machine to be crushed into paste; adding the red yeast rice fermented glutinous rice paste into the cooled buffalo milk, stirring uniformly, subpackaging into small porcelain bowls with covers, and standing for 8 minutes; the addition amount of the red yeast rice fermented glutinous rice paste is 40 percent of the mass of the buffalo milk; the milk containing amount of the small porcelain bowl is two thirds of that of the body of the small porcelain bowl;

(5) baking: and (3) putting the small porcelain bowl into an oven, and baking at the constant temperature of 85 ℃ for 40min until the small porcelain bowl is firm in clot, free of crack and fluidity and free of floccule, thus preparing the royal cheese.

Control group 1

The preparation method of the common glutinous rice wine without adding red yeast rice comprises the following steps: selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining excessive water, steaming in a steamer tray, completely cooking, cooling to below 36 ℃, and adding distiller's yeast according to the mass fraction of 0.1% of the dry glutinous rice. Adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is basically the same as that of the royal cheese in the embodiment 1, and the difference is that the selected milk raw materials are as follows: the common black and white cow buffalo milk contains 2.8% of protein and 5% of fat by mass.

Control group 2

The preparation method of the common glutinous rice wine without adding red yeast rice comprises the following steps: selecting high-quality glutinous rice, cleaning, soaking for 12 hours, draining excessive water, steaming in a steamer tray, completely cooking, cooling to below 36 ℃, and adding distiller's yeast according to the mass fraction of 0.1% of the dry glutinous rice. Adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is the same as that of example 1 except that the monascus fermented glutinous rice is different.

Control group 3

The glutinous rice wine of the comparison group 3 was prepared by selecting high-quality glutinous rice, washing, soaking for 12 hours, draining off excess water, steaming in a steamer tray until the glutinous rice is completely cooked, cooling to below 36 ℃, adding distiller's yeast in an amount of 0.1% by mass of the dried glutinous rice, and adding a starter in an amount of 2% by mass of the dried glutinous rice; the leaven consists of streptococcus thermophilus, bifidobacterium and lactobacillus plantarum with equal live bacteria number ratio. Adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is the same as that of example 1 except that the monascus fermented glutinous rice is different.

Control group 4

The glutinous rice wine of the control group 4 was prepared by selecting high-quality glutinous rice, washing, soaking for 12 hours, draining off excess water, steaming in a steamer tray until the glutinous rice is completely cooked, cooling to below 36 ℃, adding distiller's yeast in an amount of 0.1% by mass of the dried glutinous rice, and adding lactobacillus casei in an amount of 2% by mass of the dried glutinous rice. Adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is the same as that of example 1 except that the monascus fermented glutinous rice is different.

Control group 5

The glutinous rice wine of the comparison group 5 was prepared by selecting high-quality glutinous rice, washing, soaking for 12 hours, draining off excess water, steaming in a food steamer to be completely cooked, cooling to below 36 ℃, adding distiller's yeast in an amount of 0.1% by mass of the dried glutinous rice, adding streptococcus lactis in an amount of 2% by mass, and adding red yeast in an amount of 2% by mass; adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is the same as that of example 1 except that the monascus fermented glutinous rice is different.

Control group 6

The glutinous rice wine of the comparison group 6 was prepared by selecting high-quality glutinous rice, washing, soaking for 12 hours, draining off excess water, steaming in a steamer tray until the glutinous rice is completely cooked, cooling to below 36 ℃, adding distiller's yeast in an amount of 0.1% by mass of the dried glutinous rice, and adding streptococcus thermophilus in an amount of 2% by mass of the dried glutinous rice; adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is the same as that of example 1 except that the monascus fermented glutinous rice is different.

Control group 7

The glutinous rice wine of the control group 6 was prepared by selecting high-quality glutinous rice, washing, soaking for 12 hours, draining off excess water, steaming in a steamer tray until the glutinous rice is completely cooked, cooling to below 36 ℃, adding distiller's yeast in an amount of 0.1% by mass of the dried glutinous rice, and adding penicillium casei in an amount of 2% by mass of the dried glutinous rice. Adding distiller's yeast into 36 deg.C warm water, mixing, adding into cooled glutinous rice, and stirring completely. Fermenting at constant temperature of 36 ℃ for 48 hours, and then terminating the fermentation. Filtering the obtained glutinous rice wine, and refrigerating in a refrigerator for later use.

The preparation method of the royal cheese is the same as that of example 1 except that the monascus fermented glutinous rice is different.

Control group 8

The control 8 was substantially the same as the palatine cheese of example 1 except that the red yeast rice mash of the control 8 was prepared by adding red yeast rice and distiller's yeast at a temperature of 38 ℃.

Control group 9

Control 9 was substantially the same as the palatine cheese of example 1, except that the red yeast rice mash of control 9 was prepared by adding red yeast rice and distiller's yeast at a temperature of 28 ℃.

Control group 10

Control 10 is substantially the same as the palatine cheese of example 1, except that control 10 was also filtered to remove the residue prior to addition of the red yeast rice mash.

Texture detection and sensory evaluation

The red yeast rice fermented glutinous rice royal cheese prepared in the embodiments 1 to 3 and the control groups are subjected to effect tests on the aspects of water retention rate, texture, sense and the like, the quality of the product is compared, and the index results are detailed in table 2.

(1) And (3) water retention rate measurement:

taking the solution to be detected, centrifuging at 3000r/min for 10min, discarding the supernatant, and accurately weighing the mass of the precipitate.

Water holding capacity-sediment mass/sample mass x 100%

The greater the water holding capacity, the better the stability of the sample; in contrast, palatine cheeses with poor stability show a lower sedimentation rate.

(2) And (3) texture determination:

after the product is prepared, the product is placed at 4 ℃ for 24h and then measured, and before measurement, the product is taken out of a refrigerator at 4 ℃ and is placed to return to room temperature and then measured. TPA test was carried out using TMS-Pro type texture analyzer. The model of the test probe is TMS-75mm disc extrusion probe P/75. The test conditions were as follows: the speed before measurement is 30 mm/min; the compression testing speed is 120mm/min, the compression deformation is 30%, and the speed after testing is consistent with the speed before testing; dwell interval between two compressions: 0 s; sampling speed: 10 Hz; minimum trigger force: 0.1N; the test was repeated 4 times.

(3) Sensory evaluation:

this test invites 10 colleagues with basic knowledge of royal cheese tasting to form an assessment panel, which scores the products according to the evaluation criteria of Table 1. The sensory evaluation adopts a percentile system, the evaluated items comprise mouthfeel, tissue state, flavor and color, and the evaluation standards are shown in table 1.

TABLE 1 Monascus fermented glutinous Rice palace cheese sensory evaluation criteria

TABLE 2 quality assessment results for palace cheese of the present invention

As can be seen from table 2, the water holding rate of the royal cheese of example 1 is higher than that of the control groups 2 to 7, and the sensory score is high and the texture is good, which indicates that not all food zymogens can improve the quality of the royal cheese, and only the red yeast rice added in the present application can obviously improve the problems of low water holding rate, low hardness, viscoelasticity, stickiness and cohesion and poor product texture of the buffalo royal cheese.

As is clear from the comparison between the example 1 in Table 2 and the control groups 8 and 9, the monascus fermented glutinous rice prepared by the method has poor quality due to inappropriate temperature for starter removal, and the prepared royal cheese is difficult to curd, high in water content, poor in product texture and poor in food sensory score.

As can be seen from example 1 of table 2 in comparison to the royal cheese of control 10, the cheese of the present application has high hardness, elasticity, stickiness, and cohesiveness, and is more firm and stable than the filtered rice wine, and has a high taste and texture score.

The data show that the water holding rate of the fermented glutinous rice added with the red yeast rice is higher than that of the control group in the aspect of water holding rate, which indicates that the cheese prepared by the method has good stability. In texture, elasticity, adhesiveness and cohesiveness are all higher than those of the control group, and taste and tissue state are all better than those of the control group. The application can improve the water holding rate of the palace cheese, probably after the red yeast rice is added, the red yeast rice has the characteristics of high temperature resistance, high saccharification capacity and strong fermentation capacity, in the baking process, the red yeast rice can be rapidly fermented to generate proper organic acid or rennin, the buffalo milk can be rapidly coagulated and formed, the water loss in baking is reduced, also possibly in the process for preparing the glutinous rice wine, the red yeast rice can be added to ferment and prepare a richer organic acid system, the proper organic acid system can not only reduce the pH value of the cow milk and lead casein gel to lose charges and be coagulated, meanwhile, the organic acid can be crosslinked with protein in the buffalo milk through peptide bonds or hydrogen bonds to form a looser protein network structure, so the red yeast rice mash prepared by adding the red yeast rice has better elasticity and water holding capacity, and when the casein is coagulated, the cheese has high water holding rate when participating in accumulation and shrinkage.

The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.