CN103704358A - Monascus cheese - Google Patents
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- CN103704358A CN103704358A CN201310733455.XA CN201310733455A CN103704358A CN 103704358 A CN103704358 A CN 103704358A CN 201310733455 A CN201310733455 A CN 201310733455A CN 103704358 A CN103704358 A CN 103704358A
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Abstract
The invention provides a Monascus cheese. Every kg of Monascus cheese contains 160-250g of protein, 240-310g of fat, 7-25g of sodium chloride, 1400-1800mg of Ca<2+>, 0-1.7g of lactose, 10-300U of monascin pigment, 1-3g of Monascus and 2.5-17.5mg of Monacolin K. By using the Monascus as the secondary fermenting agent and adding the red yeast rice powder as the nutrient medium of the Monascus, the invention develops a functional cheese with Chinese features; and the cheese has specific red or purple at the inside and outside, has the advantages of soft and delicate texture and favorable mouthfeel, and is suitable for eating habits of Chinese consumers.
Description
Technical field
The invention belongs to dairy products technical field, specially refer to a kind of monascus ruber cheese.
Background technology
Cheese is otherwise known as " milk gold ", the major part that the has concentrated Ruzhong composition of refining, and nutritive value is very high, is typical high nutritious and healthy food.Cheese is discharged a large amount of wheys in manufacturing process makes lactose content lower, and applicable crowd is wider, is particularly suitable for lactose intolerance and patients with diabetes mellitus.Meanwhile, the composition such as rich in protein and polypeptide in cheese, is hydrolyzed into by various protease and polypeptidase etc. the several amino acids that is easy to absorption of human body.The annual whole world approximately has 40% fresh milk to be used to cheesemaking, there are France, Holland, Italy, Greece etc. in famous cheese producing region, the year consumption per head of these regional cheese has surpassed 15kg, and the year consumption per head of China's cheese is about 30g, compare with the consumption figure of dairy industry developed country that there is a big difference.
Due to cheese in China still in the market introduction stage, the main dependence on import of cheese, and the local flavor of import cheese is difficult to be accepted extensively by Chinese Consumer's, restricted the market development of Chinese cheese.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, the processing technology of foreign cheese and means, optimize by autonomous innovation and process modification, developing and be applicable to Chinese Consumer's taste and cheese product with Chinese characteristics, is one of problem demanding prompt solution in Chinese cheese development.
Vast territory and abundant resources in China, with a long history, and microbial resources is abundant, and many traditional foods are all microorganism fermented foods, and the food of many preparations that undergo microbial fermentation is Chinesely liked being deeply subject to aspect local flavor and mouthfeel.Some characteristic bacterial classifications are long at the applicating history of China, and are widely used in various food.Monascus ruber for example, the history of the existing more than one thousand years of application of Qi China, our ancestors apply very early monascus and produce fermented food (as red yeast rice, wine of rice fermented with red yeast, fermented bean curd etc.), and therefore, these monascuses are considered to edible safety bacterium.Modern medicine study proves, monascus has and reduces cholesterol, the effect such as hypoglycemic and hypotensive, and monascus can produce the multiple metabolite with physiologically active during the fermentation, such as: monascorubin, Monacolin class material, GABA and multiple enzyme etc.
Summary of the invention
Technical problem to be solved by this invention is the main dependence on import of cheese overcoming in existing Chinese market, and the pungent technical problem that is difficult to be accepted by Chinese Consumer's of the local flavor of import cheese, and a kind of monascus ruber cheese is provided.Monascus ruber cheese of the present invention, is applicable to edible its local flavor of China consumer soft, and milk fragrance is outstanding, and pungent grade of having reduced traditional mold-ripened cheese stimulates local flavor, is easy to be accepted by Chinese Consumer's, and is easy to suitability for industrialized production.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides a kind of monascus ruber cheese, this cheese is applicable to Chinese Consumer's local flavor and mouthfeel requirement.
The invention provides a kind of monascus ruber cheese, wherein, in every kg monascus ruber cheese, contain 160-250g protein, 240-310g fat, 7-25g sodium chloride, 1400-1800mgCa
2+, 0-1.7g lactose, 10-300U monascorubin, 1-3g monascus ruber and 2.5-17.5mg MonacolinK (MonacolinK).
Preferably, monascus ruber cheese of the present invention also contains 70-150mg GABA/kg cheese.
Preferably, the quantitative limit 1mg/kg that in monascus ruber cheese of the present invention, citrinin content is stipulated lower than GB/T5009.222-2008.
Preferably, monascus ruber cheese of the present invention surface has uniform redness or purple mycelia, the mycelia that this mycelia is monascus ruber, and the inside of cheese is uniform redness or purple.
Preferably, monascus ruber cheese of the present invention is obtained by, the method that comprises the following steps preparation:
(1) lactogenesis is carried out to standardization, making fat content is 3.1-3.5%, obtains standardization lactogenesis;
(2) standardization lactogenesis is carried out to pasteurize, the lactogenesis temperature after sterilization is controlled to 28-32 ℃, add lactic acid bacteria fermenting agent and monascus nutrient solution, ferment to pH6.2-6.4;
(3) add red kojic rice powder, stir;
(4) add renin, stir standing 25-30 minute after 5-10 minute, obtain curdled milk;
(5), by curd cutting, then stir 15-30min;
(6) whey of 30%-50% in venting container, then standing, to pH value, 5.4-5.8 is drained by whey, adds salt, enters mold forming, regularly upset;
(7) ziega is taken out from mould to maturation.
According to the method for preparing monascus ruber surface-ripe cheese of the present invention, its main technological process comprises: the examination of lactogenesis, standardization, sterilization, lactic acid bacteria fermenting agent inoculation fermentation, monascus ruber are inoculated, add red kojic rice powder, rennet curdling, discharging whey, interpolation salt, entered mould, moulding, maturation, packing.
Step (1) is: lactogenesis is carried out to standardization, and making fat content is 3.1-3.5%, obtains standardization lactogenesis.In the present invention, described lactogenesis is the conventional lactogenesis using in this area, is preferably one or more in rich milk and skimmed milk.The kind of described lactogenesis is that this area routine is used, generally select cow's milk, sheep breast, horse is newborn and bactrian camel milk in one or more.Wherein, described rich milk is not for passing through the lactogenesis of any ungrease treatment.Wherein, described skimmed milk is the lactogenesis through ungrease treatment.Described ungrease treatment is the defatting technology that those skilled in the art know.Described lactogenesis is in use through standardization, and the fat content of adjusting Ruzhong is 3.1-3.5%, and preferably 3.3%, described percentage refers to that the fat in Ruzhong accounts for newborn mass ratio.Described standardized method is that this area is conventional.
Step (2) is: standardization lactogenesis is carried out to pasteurize, the lactogenesis temperature after sterilization is controlled to 28-32 ℃, add lactic acid bacteria fermenting agent and monascus nutrient solution, ferment to pH6.2-6.4.Wherein, the method for described sterilization and condition can be this area routine.Described sterilization is preferably pasteurize.Described pasteurize is preferably 68-72 ℃, 15-30 second.
In step (2), described lactic acid bacteria fermenting agent can be this area routine and prepares the lactic acid bacteria fermenting agent that soft cheese is used, conventional lactic acid bacteria used while preparing soft cheese, is generally Lactococcus lactis subsp. lactis (Lactococcuslactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcuslactis subsp.cremoris).In the present invention, described lactic acid bacteria fermenting agent is the Flora Danica leavening of Wei Ke Hansen Corp. and/or the MA14 leavening of Danisco A/S BJ Rep Office preferably.The addition of described lactic acid bacteria fermenting agent can be the addition of this area routine, preferably in the raw milk for every 100L, adds the lactic acid bacteria fermenting agent of 10U～20U.
In step (2), described monascus nutrient solution is for expanding monascus the nutrient solution obtaining after cultivation by this area conventional method.Described monascus can be conventional monascus ruber used in food processing process, if its can produce monascus and can safety applications in food processing technology.In the present invention, described monascus nutrient solution is preferably made by following method: monascus is inoculated in monascus fluid nutrient medium, and the content that is activated to monascus ruber in culture medium is 10
5-10
6cfu/mL.Described monascus fluid nutrient medium is preferably: potato is soaked powder 4-20g/L, glucose 20-40g/L.
In a better embodiment of the present invention, described monascus nutrient solution is made by following method:
1. from monascus inclined-plane picking spore to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus fluid nutrient medium, the access amount of described spore suspension is 10-20%(v/v), speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 2-4 days, obtains seed liquor; Wherein, described monascus culture medium is: potato is soaked powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out in monascus fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 5-10%(v/v), the speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 10-12 days, obtains; Wherein, described monascus fluid nutrient medium is: potato is soaked powder 4-20g/L, glucose 20-40g/L.
In the present invention, by this area general knowledge, if described monascus nutrient solution is not used at once after making, need be stored refrigerated at 4 ℃.
In step (2), the consumption of monascus nutrient solution is 500-2500mL/100L lactogenesis, is preferably 1500-2000mL/100L lactogenesis.
In step (2), add temperature and condition that lactic acid bacteria fermenting agent and monascus nutrient solution ferment as conventional in this area, preferably 28-32 ℃, 60-110min ferments to pH6.2-6.4.
Step (3) is: add red kojic rice powder, stir.In the present invention, described red kojic rice powder, claims again red yeast rice, is to take rice as raw material, adopts monascus ruber by pulverizing, sterilizing, obtain after solid fermentation, routine as natural food Agent use, can be commercially available and obtain.In the present invention, described red kojic rice powder preferably particle diameter is 100-400 sieve mesh, and look valency is 1500-4000U/g.In the present invention, the addition of described red kojic rice powder is preferably 0.01%-0.15%(w/v).In step (3), described stirring is that this area is conventional, and red kojic rice powder is mixed in feed liquid.
Step (4) is: add renin, stir standing 25-30 minute after 5-10 minute, obtain curdled milk.In the present invention, described renin is the conventional renin using in this area, and renin is conducive to the formation of casein institutional framework.Described renin is preferably calf abomasum renin and/or microbial rennet.Described renin is commercially available to be obtained, as all there are sale in Danisco A/S BJ Rep Office, Hansen Corp. of section and DSM N. V..By this area general knowledge, described renin can be configured to the renin aqueous solution that concentration is 1-2wt%, at 28-30 ℃, be incubated 20min, then renin is carried out to described interpolation, curdled milk.The addition of renin is the addition in conventional soft cheese, is preferably 150-200mL.Stirring described in step (4) is that this area is conventional, mixes after renin is added in feed liquid.
Step (5) is: by curd cutting, then stir 15-30min.Wherein, the method for described cutting is the method for the curd cutting of routine in cheesemaking.After cutting, the specification of the ziega of gained is preferably the cuboid of 1.8-2.2cm, is more preferably the square of 1.8-2.2cm.Stirring described in step (5) is the method stirring after the curd cutting of routine in cheesemaking, generally should slowly carry out, and does not make curdled milk broken soon, but is conducive to the discharge of whey.
Step (6) is: the whey of 30-50% in venting container, and then standing, to the pH value 5.4-5.8 of whey, whey is drained, add salt, enter mold forming, regularly upset.In step (6), described salt addition is 1%-3%.In step (6), describedly enter mold forming and refer to and pack described granular curd into the conventional cheese mould using to form solid shape, describedly enter the method for mold forming and method and the condition that condition is this area routine, described mould is that the materials such as polyurethane, stainless steel or iron are made, be generally cylindrical, diameter is 100-110mm, is highly 40-80mm.The described temperature that enters mold forming is preferably 18-22 ℃.By this area general knowledge, in step (6), in described entering after mould, before described upset, the operation that can also suppress.In step (6), the method for described upset and condition can be method and the condition of this area routine.Described upset is 0.5-1 hour, 5-6 hour and carry out for 19-22 hour after entering mould respectively preferably.
Step (7) is: ziega is taken out from mould to maturation.In step (7), the method for described maturation and condition can be method and the condition of this area routine.In the present invention, the condition of described maturation is preferably: early stage temperature 18-22 ℃, early stage relative humidity 85-95%, time 1-2 week in early stage, mid-term temperature 16-18 ℃, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 ℃, time in later stage 15-20d.By this area general knowledge, described maturation is preferably carried out in aseptic ripe case.The later stage of described maturation more preferably carries out after In Aluminium Foil Packing in ripe case.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
In the present invention, if without specified otherwise, described percentage refers to mass percent.
Positive progressive effect of the present invention is: the present invention is usingd monascus ruber as secondary fermentation agent, add red kojic rice powder as the nutrient matrix of monascus ruber simultaneously, not only can improve the speed of growth of monascus ruber, and make full use of the enzyme systems such as various amylase in red kojic rice powder, protease, develop functional cheese with Chinese characteristics, make it local flavor and be easy to be accepted by Chinese Consumer's, and be convenient to suitability for industrialized production and popularization.The present invention makes cheese have comparatively soft milk fragrance, give the flavours such as cheese wine flavour simultaneously, the pungent grade of having reduced traditional mold-ripened cheese stimulates local flavor, simultaneously cheese is inside and outside all has specific redness or a purple, quality is soft fine and smooth, good mouthfeel, applicable China consumer's food custom.Meanwhile, monascus ruber cheese of the present invention contains the neurological progression compositions such as Monacolin K and GABA, can have the blood fat of adjusting, reduce blood pressure, suppresses the health cares such as cholesterol and mediator's body immunity function.
biomaterial preservation information
Biomaterial has been deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013.Preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101; Deposit number: CGMCC No.7603;
Biomaterial title: GL-1; Classification And Nomenclature: red colouring agent for food, also used as a Chinese medicine Monascus sp..
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
The monascus ruber nutrient solution of having used in following examples is made by following method:
1. from monascus ruber (CGMCC No.7603, referring to Chinese patent application CN2013105572657) inclined-plane picking spore is to sterilized water, after breaing up, obtain spore suspension, by in described spore suspension access monascus ruber fluid nutrient medium, the access amount of described spore suspension is 10-20%(v/v), speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 2-4 days, obtains seed liquor; Wherein, described monascus ruber culture medium is: potato is soaked powder 4-20g/L, glucose 20-40g/L;
2. described seed liquor is carried out in monascus ruber fluid nutrient medium to fermented and cultured, the access amount of described seed liquor is 5-10%(v/v), the speed shaking table with 150-200rpm at 25-32 ℃ is cultivated 10-12 days, obtains; Wherein, described monascus ruber fluid nutrient medium is: potato is soaked powder 4-20g/L, glucose 20-40g/L.
Embodiment 1
(1) raw milk being up to the standards is carried out to standardization, fatty content is adjusted to 3.3%;
(2) pasteurize, sterilization conditions is 72 ℃ and keeps 15s, is then cooled to 32 ℃;
(3) by 10U/100L, add lactic acid bacteria fermenting agent (the Flora Danica of Hansen Corp. of section), add monascus ruber nutrient solution simultaneously, making wherein monascus ruber concentration is 10
7cfu/L, 32 ℃/60min of fermentation, until pH drops to 6.4;
(4) press 0.01%(w/v) (the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good to add red kojic rice powder
tMred kojic rice powder), fully stir;
(5) press 1g/100L and add renin (Hansen Corp. of section), standing after stirring 10min, after 30min, form curdled milk, curd cutting is become to 2cm
3fritter, then slowly stir 30min;
(6) 30% whey in venting container, then normal temperature is standing, drops at 5.4 o'clock to pH value, and whey is drained, adds 2% salt, mixes, and at 18 ℃, pours mould into, and after entering mould, 1h, 5h, 19h overturn once respectively, then standing 12h;
(7) ziega is taken out from mould to standing 10min;
(8) put into aseptic cheese ripening case, the cheese that overturns every day, minute 3 stages are ripe.22 ℃ of first stage temperature, relative humidity 95%, maturation time 1 week; 18 ℃ of second stage temperature, relative humidity 85%, maturation time 2 weeks; 2 ℃ of phase III temperature, maturation time 20d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, obtain monascus ruber cheese, the mycelia of this cheese surface coverage one deck redness or purple, surface and inside all present certain redness or purple, are rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 2
(1) the raw sheep breast being up to the standards is carried out to standardization, make fatty content adjust to 3.1%;
(2) pasteurize, sterilization conditions is 68 ℃/30s, is cooled to 28 ℃
(3) by 150U/1000L, add lactic acid bacteria fermenting agent (MA14 of Danisco A/S BJ Rep Office), add monascus ruber nutrient solution simultaneously, making wherein monascus ruber concentration is 10
8cfu/L, carries out acidifying fermentation, 28 ℃/110min of fermentation condition, and the pH of take drops to 6.3 as acidifying terminal;
(4) press 0.08%(w/v) the present of adding Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good
tM(the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good for red kojic rice powder
tMred kojic rice powder), fully stir;
(5) press 3g/100L and add renin (Danisco A/S BJ Rep Office), standing after stirring 5min, after curdled milk 25min, curd cutting is become to 1.8cm
3fritter, slowly stir 15min;
(6) discharge 40% whey, when pH value drops to 5.6, whey is drained, add 1% salt, at 18 ℃, pour mould into, at 0.5h, 6h, 22h, overturn once respectively, then standing 12h;
(7) ziega is taken out from mould to standing 10min;
(8) put into aseptic cheese ripening case, the cheese that overturns every day, minute 3 stages are ripe, 18 ℃ of first stage temperature, relative humidity 85%, maturation time 2 weeks, 16 ℃ of second stage temperature, relative humidity 90%, maturation time 11d, 8 ℃ of phase III temperature, maturation time 15d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, obtain the monascus ruber cheese of the present embodiment, this cheese surface has specific redness or purple mycelia, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 3
(1) the raw horse breast being up to the standards is carried out to standardization, make fatty content adjust to 3.5%;
(2) pasteurize, sterilization conditions is 70 ℃/25s, is cooled to 30 ℃;
(3) by 200U/1000L, add lactic acid bacteria fermenting agent (the Flora Danica of Hansen Corp. of section), add monascus ruber nutrient solution simultaneously, making wherein monascus ruber concentration is 5 * 10
7cfu/L, carries out acidifying fermentation, and the pH of take drops to 6.2 as pre-acidifying terminal; 30 ℃/90min of fermentation, until pH drops to 6.3;
(4) press 0.15%(w/v) (the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good to add red kojic rice powder
tMred kojic rice powder), fully stir;
(5) press 2g/100L and add renin, standing after stirring 8min, after curdled milk 28min, curd cutting is become to 2.2cm
3fritter, slowly stir 25min;
(6) discharge 50% whey, when whey pH value drops to 5.8, whey is drained, add 3.0% salt, at 22 ℃, be lowered to mould, at 0.75h, 5.5h, 20h, overturn once respectively, then standing 12h;
(7) ziega is taken out from mould to standing 10min;
(8) put into aseptic cheese ripening case, the cheese that overturns every day, minute 3 stages are ripe, 20 ℃ of first stage temperature, relative humidity 90%, maturation time 11d, 16 ℃ of second stage temperature, relative humidity 95%, maturation time 2 weeks, 4 ℃ of phase III temperature, maturation time 18d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, obtain the monascus ruber cheese of the present embodiment, this cheese surface has redness or purple mycelia, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Embodiment 4
(1) by the raw bactrian camel milk being up to the standards, carry out standardization, make fatty content adjust to 3.3%;
(2) pasteurize, sterilization conditions is 70 ℃/25s, is cooled to 30 ℃;
(3) by 200U/1000L, add lactic acid bacteria fermenting agent (the Flora Danica of Hansen Corp. of section), add monascus ruber nutrient solution simultaneously, making wherein monascus ruber concentration is 5 * 10
7cfu/L, carries out acidifying fermentation, and the pH of take drops to 6.2 as pre-acidifying terminal; 30 ℃/90min of fermentation, until pH drops to 6.3;
(4) press 0.01%(w/v) (the present of Shanghai PCI-SLR Technology natural food pigment Co., Ltd is good to add red kojic rice powder
tMred kojic rice powder), fully stir;
(5) press 2g/100L and add renin, standing after stirring 8min, after curdled milk 28min, curd cutting is become to 2.2cm
3fritter, slowly stir 25min;
(6) discharge 50% whey, when whey pH value drops to 5.8, whey is drained, add 2.0% salt, at 22 ℃, be lowered to mould, carry out routine compacting, then at 0.75h, 5.5h, 20h, overturn once respectively, then standing 12h;
(7) ziega is taken out from mould to standing 10min;
(8) put into aseptic cheese ripening case, the cheese that overturns every day, minute 3 stages are ripe, 20 ℃ of first stage temperature, relative humidity 90%, maturation time 11d, 16 ℃ of second stage temperature, relative humidity 95%, maturation time 2 weeks, 4 ℃ of phase III temperature, maturation time 18d.After ripe expiring, adopt In Aluminium Foil Packing.
By said method, obtain the monascus ruber cheese of the present embodiment, this cheese surface has redness or purple mycelia, is rich in fermenting aroma and milk fragrance, and mouthfeel is pure.
Effect embodiment 1 subjective appreciation test
According to the comprehensive mould cheese subjective appreciation standard of formulating of standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004 in Table 1.Table 2 is the sense organ evaluating meters that use the made monascus ruber cheese of embodiment 1-4, therefrom can find out, organoleptic indicator in 4 embodiment is without significant difference, utilize monascus ruber and red kojic rice powder to produce cheese, not only can give the fermenting aroma that cheese is strong, the pungent grade that can also reduce traditional mold-ripened cheese stimulates local flavor, and cheese presents uniform redness or purple simultaneously, quality is fine and smooth soft, is particularly suitable for the local flavor custom of Chinese Consumer's.
Table 1. sensory evaluation standard scale
Table 2. monascus ruber cheese sense organ evaluating meter
* subjective appreciation is that 25 people judge the mean+SD drawing after group marks by the standards of grading in table 1, and 100 are divided into full marks.Same a line, identical letter represents that difference is not remarkable.
Effect embodiment 2 component testings
Moisture, the mensuration of fat and NaCl adopts State Standard of the People's Republic of China GB5421 hard cheese detection method, protein measuring adopts State Standard of the People's Republic of China GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring, the mensuration of lactose adopts lactose in State Standard of the People's Republic of China's GB5413.5-2010 infant food and dairy products, high performance liquid chromatography in the mensuration of sucrose, the mensuration of calcium adopts calcium in People's Republic of China's food security national standard infant food and dairy products, iron, zinc, sodium, potassium, magnesium, the mensuration of copper and manganese, the mensuration of GABA adopts (the high-efficient liquid phase chromatogram technique analysis mould cheese Determination of Free Amino Acids such as Zheng Xiaoping, Shanghai Aquatic Products Univ. 9CN)'s journal, 2003, 12(3): high performance liquid chromatography 282-284), the mensuration of monascorubin adopts State Standard of the People's Republic of China GB/T5009.150-2003 to measure, the mensuration of Monacolin K adopts (acid type and the lactone type Monacolin K in HPLC method mensuration red colouring agent for food, also used as a Chinese medicine such as Zhu Hua, Wuxi Light Industry Univ.'s journal, 2003, 22(3): 46-52), the biomass of monascus ruber adopts (the monascus protease production researchs such as Shao Wei, China brewages, 2006, (5): method 34-37) is measured, the mensuration of citrinin adopts the method for State Standard of the People's Republic of China GB/T5009.222-2008 to measure.
Table 3 and table 4 are respectively that traditional soft cheese is [how U.S. fresh
jin Biwen cheese (No. 1 cheese), Shanghai Gao Fu Food Co., Ltd and cook select not cheese (No. 2 cheese) of original flavor inscription on ancient bronze objects] component list of the monascus ruber cheese prepared with embodiment of the present invention 1-4, from two tables contrasts, can find out the monascus ruber cheese that the present invention produces and contain the not available monascorubin of traditional soft cheese, monascus ruber and monascus rhzomorph K(Monacolin K) etc. bioactive ingredients, and the content of GABA will be higher than traditional soft cheese.
The traditional soft cheese component list of table 3. (every 100g cheese)
Table 4. monascus ruber cheese component list (every 100g cheese)
The preparation method of cheese of the present invention, the method owing to adopting monascus ruber nutrient solution directly to inoculate, makes cheese preparation technology simpler, is easier to realize suitability for industrialized production; And preparation method of the present invention can well utilize existing process of cheese making equipment and production line, does not need extra equipment investment or transformation, cost-saving.The monascus ruber nutrient solution directly method of inoculation can make the enzyme systems such as protease that monascus ruber metabolism produces, polypeptidase start to be just distributed in the inside and outside of monascus ruber cheese from the ripe initial stage, therefore, cheese is in maturation, its inner proteolysis speed obviously improves, and the degree of proteolysis is also improved simultaneously.Therefore, the cheese that preparation method of the present invention makes, the content of GABA will be higher than traditional soft cheese, simultaneously also higher than disclosed red colouring agent for food, also used as a Chinese medicine cheese.
Claims (10)
1. a monascus ruber cheese, is characterized in that, contains 160-250g protein, 240-310g fat, 7-25g sodium chloride, 1400-1800mgCa in every kg monascus ruber cheese
2+, 0-1.7g lactose, 10-300U monascorubin, 1-3g monascus ruber and 2.5-17.5mg MonacolinK.
2. monascus ruber cheese as claimed in claim 1, is characterized in that, described monascus ruber cheese also contains 70-150mg GABA/kg cheese.
3. monascus ruber cheese as claimed in claim 1, is characterized in that, in described monascus ruber cheese, citrinin content is lower than 1mg/kg.
4. monascus ruber cheese as claimed in claim 1, is characterized in that, described monascus ruber cheese surface has uniform redness or purple mycelia, the mycelia that this mycelia is monascus ruber, and the inside of cheese is uniform redness or purple.
5. monascus ruber cheese as claimed in claim 1, is characterized in that, described monascus ruber cheese is obtained by the method preparation comprising the following steps:
(1) lactogenesis is carried out to standardization, making fat content is 3.1-3.5%, obtains standardization lactogenesis;
(2) standardization lactogenesis is carried out to pasteurize, the lactogenesis temperature after sterilization is controlled to 28-32 ℃, add lactic acid bacteria fermenting agent and monascus nutrient solution, ferment to pH6.2-6.4;
(3) add red kojic rice powder, stir;
(4) add renin, stir standing 25-30 minute after 5-10 minute, obtain curdled milk;
(5), by curd cutting, then stir 15-30min;
(6) whey of 30%-50% in venting container, then standing, to pH value, 5.4-5.8 is drained by whey, adds salt, enters mold forming, regularly upset;
(7) ziega is taken out from mould to maturation.
6. preparation method as claimed in claim 5, is characterized in that, in step (2), the consumption of described monascus ruber nutrient solution is 10 for making wherein monascus ruber concentration
7cfu/L-10
8cfu/L; The condition of described fermentation is 28-32 ℃, 60-110min; Or,
In step (3), the addition of described red kojic rice powder is 0.01%-0.15%(w/v).
7. preparation method as claimed in claim 5, is characterized in that, in step (5), and the cuboid that after described cutting, the specification of the ziega of gained is 1.8-2.2cm.
8. preparation method as claimed in claim 5, is characterized in that, in step (6), described upset is 0.5-1 hour, 5-6 hour and carry out for 19-22 hour after entering mould respectively.
9. preparation method as claimed in claim 5, is characterized in that, in step (6), and in described entering after mould, before described upset, the operation of also suppressing.
10. preparation method as claimed in claim 5, it is characterized in that, in step (7), the condition of described maturation is: early stage temperature 18-22 ℃, early stage relative humidity 85-95%, time 1-2 week in early stage, mid-term temperature 16-18 ℃, mid-term relative humidity 85-95%, time in mid-term 1-2 week, latter temperature 2-8 ℃, time in later stage 15-20 days.
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| CN104186683A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Monascus cheese with health function and preparation method of monascus cheese |
| CN104957264A (en) * | 2015-07-24 | 2015-10-07 | 黑龙江省乳品工业技术开发中心 | Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA) |
| CN110235954A (en) * | 2019-07-10 | 2019-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Primary cheese and preparation method thereof |
| GB2590999A (en) * | 2019-12-31 | 2021-07-14 | Bright Dairy & Food Co Ltd | Monascus purpureus and use thereof |
| AU2020230355B2 (en) * | 2019-12-31 | 2022-03-10 | Bright Dairy & Food Co., Ltd | Monascus purpureus and use thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104186683A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Monascus cheese with health function and preparation method of monascus cheese |
| CN104957264A (en) * | 2015-07-24 | 2015-10-07 | 黑龙江省乳品工业技术开发中心 | Preparation method and application of cheese rich in gamma-aminobutyric acid (GABA) |
| CN110235954A (en) * | 2019-07-10 | 2019-09-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Primary cheese and preparation method thereof |
| CN110235954B (en) * | 2019-07-10 | 2022-02-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Raw cheese and preparation method thereof |
| GB2590999A (en) * | 2019-12-31 | 2021-07-14 | Bright Dairy & Food Co Ltd | Monascus purpureus and use thereof |
| AU2020230355B2 (en) * | 2019-12-31 | 2022-03-10 | Bright Dairy & Food Co., Ltd | Monascus purpureus and use thereof |
| GB2590999B (en) * | 2019-12-31 | 2022-07-20 | Bright Dairy & Food Co Ltd | Monascus purpureus and use thereof |
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| CN103704358B (en) | 2015-06-24 |
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