CN104585333A - Monascus cheese, monascus purpureus and culture method of monascus purpureus - Google Patents
Monascus cheese, monascus purpureus and culture method of monascus purpureus Download PDFInfo
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Abstract
The invention discloses monascus cheese, monascus purpureus and a culture method of the monascus purpureus. The method for preparing the monascus cheese comprises the following steps: (1) inoculating a lactic acid bacteria starter to the sterilized raw milk at the temperature of 28-32 DEG C, and fermenting until the pH value is 6.2-6.6; (2) adding chymosin, stirring, and curding, thereby obtaining the curd; (3) cutting the curd, thereby obtaining curd blocks; (4) removing whey in the curd blocks until the pH value is 5.4-5.8, molding in a mold, standing, and periodically turning; and (5) soaking the obtained curd blocks in saline water, standing, spraying monascus spore solution, and maturing, wherein the monascus strain refers to a monascus purpureus BD-M-1 strain with the collection number of CGMCC No.8120. According to the monascus cheese disclosed by the invention, the texture and flavor of cheese can be improved, the nutritive value of the cheese is increased, and the preparation method is simple and feasible.
Description
Technical field
The invention belongs to biological technical field, be specifically related to a kind of monascus cheese and a kind of purplish red song and cultural method thereof.
Background technology
Monascus (Monascus) has the history of more than one thousand years in the application of China, it is one of China useful fungi being applied to food processing the earliest, is acknowledged as 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, citrinin (MonacolinK) class material, GABA and multiple enzyme etc.
The title that cheese have " milk gold ", concentrate most of essential ingredient in Ruzhong, nutritive value is very high, is typical high nutritious and healthy food, and discharges a large amount of wheys, and therefore, the lactose content in cheese is lower.Therefore, not easily there is lactose intolerance in edible cheese.The composition such as rich in protein and polypeptide in cheese, be hydrolyzed into the multiple amino acid be easily absorbed by the body by various protease and polypeptidase etc., therefore cheese is applicable to different crowds, is particularly useful for lactose intolerance receptor and diabetic.About there is the fresh milk of 40% in the annual whole world for cheesemaking, there are France, Holland, Italy, Greece etc. in famous cheese producing region, the year consumption per head of these regional cheese has exceeded 15kg, and the year consumption per head of China's cheese is about 30g, there is a big difference compared with the consumption figure of dairy industry developed country.
Due at the main dependence on import of China's cheese, and the local flavor of imported cheese is difficult to be accepted by Chinese Consumer's, therefore, constrains the market development of Chinese cheese.Disclose preparation method of a kind of monascus cheese and products thereof in patent CN103444878A, but the content of monascus cheese nutritional labeling as monascorubin, citrinin class material and GABA that the preparation method in this patent obtains is lower.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, the processing technology of foreign cheese and means, by autonomous innovation and process modification optimization, develop applicable Chinese Consumer's taste and cheese with Chinese characteristics, and active metabolite content is higher, nutritive value is also high, can meet the demand of people, be one of problem demanding prompt solution in the development of Chinese cheese.
Summary of the invention
Technical problem to be solved by this invention is the technical problem being difficult to be accepted by Chinese Consumer's to solve the low and local flavor of active metabolite content in existing monascus cheese, and provides a kind of monascus cheese and a kind of purplish red song and cultural method thereof.The monascus cheese that the present invention obtains belongs to natural mold-ripened cheese, and utilize monascus ruber effectively to improve quality and the local flavor of cheese, the content of the active metabolite of monascus is high, the nutritive value of cheese can be increased, meanwhile, preparation method of the present invention is simple and easy to do, easy to utilize.
For solving the problems of the technologies described above, one of technical scheme that the present invention takes is: a kind of preparation method of monascus cheese, and it comprises the following step:
(1) by the raw milk after sterilization, inoculating lactic acid bacterium leavening agent under the condition of 28 DEG C ~ 32 DEG C, ferment to pH value be 6.2 ~ 6.6;
(2) add renin, curdled milk after stirring, obtains curdled milk;
(3) described curdled milk is carried out cutting process, obtain ziega;
(4) be 5.4 ~ 5.8 by described ziega discharging whey to pH value, enter mold forming, leave standstill, regularly overturn;
(5) leave standstill after ziega saline sook step (4) obtained, spray monascus (Monascus) spore liquid, ripe, wherein, the monascus ruber number in described Monascus spore liquid is 10
4cfu/mL ~ 10
5cfu/mL; Purplish red song (Monascus purpureus) the BD-M-1 bacterial strain of to be deposit number the be CGMCC No.8120 of the monascus strain in described Monascus spore liquid.
In step (1), described raw milk is the raw milk through being up to the standards of this area routine, is preferably rich milk and/or skimmed milk.Described raw milk is in use through standardization.Described rich milk is after standardization, and its fat content is preferably 3.1% ~ 3.5%, and the quality of the fat that described percentage refers in raw milk accounts for the percentage of the quality of raw milk.The kind of described raw milk can be the raw milk of this area routine, is preferably one or more in cow's milk, sheep breast, the newborn and bactrian camel milk of horse.Described rich milk refers to not through the sweet milk of any ungrease treatment.Described skimmed milk refers to the sweet milk through ungrease treatment.The method of described ungrease treatment and condition are method and the condition of the conventional ungrease treatment in this area.
In step (1), the method for described sterilization and condition can be method for disinfection and the condition of this area routine, are preferably pasteurize.The temperature of described pasteurize is preferably 68 DEG C ~ 72 DEG C.The time of described pasteurize is preferably 15s ~ 30s.
In step (1), described lactic acid bacteria fermenting agent can be this area and prepares the conventional lactic acid bacteria fermenting agent that soft cheese uses.Lactic acid bacteria in described lactic acid bacteria fermenting agent is preferably Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris).Described lactic acid bacteria fermenting agent is preferably the Flora Danica leavening of Hansen Corp. of section and/or the MA14 leavening of Danisco A/S BJ Rep Office.The addition of described lactic acid bacteria fermenting agent can be the addition of this area routine, preferably for adding the lactic acid bacteria fermenting agent of 10U ~ 20U in the raw milk of every 100L.
In step (2), described renin can be the renin that this area routine uses, and in the preparation of cheese, adds the formation that renin is conducive to casein institutional framework.Described renin is preferably calf abomasum renin and/or microbial rennet.Described renin commercially, as all there are sale in Danisco A/S BJ Rep Office, Hansen Corp. of section and DSM company (DSM).Described renin can add according to the method for this area routine, preferably for described renin is configured to the renin aqueous solution that mass concentration is 1 ~ 2wt%, adds after being incubated 20min at 28 DEG C ~ 30 DEG C.The addition of described renin can be the addition of this area routine, preferably for adding the renin of 1g ~ 3g in the raw milk of every 100L.
In step (2), the method for described stirring and condition can be method and the condition of this area routine, and the time of described stirring is preferably 5min ~ 10min.The method of described curdled milk and condition can be method and the condition of this area routine, and the time of described curdled milk is preferably 30min ~ 40min.
In step (3), the method for described cutting and condition are the conventional method of this area cutting and condition, be preferably the steel wire cutter that is 1.8cm ~ 2.2cm with sword spacing, curd cutting is become ziega.The specification of described ziega is preferably 1.8cm
3~ 2.2cm
3cuboid, be more preferably 1.8cm
3~ 2.2cm
3square.The ziega of above-mentioned specification can not cause cheese to subside in maturation, and easy full maturity, inner homogeneous simultaneously.
In step (4), the method for described discharging whey and condition can be this area conventional method and condition.Generally according to the type of original cheese and the moisture requirement of finished product, Free water is fully discharged, usually whey is discharged by the bottom of cheese vat or the pipeline of side, add sieve plate and block pipeline opening in case ziega flows out.During the terminal of described discharging whey, the pH value of described ziega is preferably 5.4 ~ 5.8.The operation of described discharging whey, preferably comprises the following step: described ziega is placed in the cheese vat being added with sieve plate, stirs after 5min ~ 10min and leaves standstill 15min ~ 30min, drain 30% ~ 50% whey.
In step (4), the described object entering mold forming described ziega to be loaded in this area the conventional cheese mould used to form solid shape.The described method entering mold forming and condition are method and the condition of this area routine.The described temperature entering mold forming can be the temperature that this area cheese enters mold forming routine, is preferably 18 DEG C ~ 22 DEG C.The described time left standstill is the time that this area ziega enters that mold forming leaves standstill routine, is preferably 18h ~ 24h.In the process left standstill, described ziega can discharging whey further.The method of described regular upset and condition are method and the condition of this area routine, described regular upset, are preferably that every 1h ~ 2h overturns once.
In step (5), described SS saline soaked method and condition are method and the condition of this area routine, preferably to make the salt content of ziega reach 0.5 ~ 1.5wt%.Described salt solution can be the salt solution that in this area, cheese salt marsh routine uses, and is generally edible salt water.Edible salt content in described salt solution is preferably 20 ~ 22wt%.The environment temperature that described ziega soaks in salt solution is preferably 14 DEG C ~ 16 DEG C.The time that described ziega soaks in salt solution is preferably 4h ~ 8h.
In step (5), the described time left standstill is the time that this area ziega enters that mold forming leaves standstill routine, is preferably 1h ~ 2h.Leave standstill and cheese surface can be made dry, convenient inoculation Monascus spore liquid.
In step (5), described purplish red song (Monascus purpureus) BD-M-1 bacterial strain, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101, preservation date: on August 28th, 2013, deposit number is CGMCC No.8120.
In step (5), described Monascus spore liquid is preferably the nutrient solution obtained after purplish red song (Monascuspurpureus) BD-M-1 bacterial strain is expanded cultivation according to this area conventional method.The preparation method of described Monascus spore liquid, preferably comprises the following step: be inoculated in fluid nutrient medium by purplish red bent BD-M-1, and the bacterium number be activated in culture medium is 10
4cfu/mL ~ 10
5cfu/mL.Described fluid nutrient medium preferably comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L.
The preparation method of described Monascus spore liquid, more preferably comprises the following step:
1. from purplish red bent BD-M-1 inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, described percentage refers to that the volume of spore suspension accounts for the percentage of the volume of fluid nutrient medium, cultivate 1 ~ 3 day with the speed shaking table of 150rpm ~ 200rpm at 25 DEG C ~ 32 DEG C, obtain seed liquor; Wherein, described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L;
2. described seed liquor is carried out fermented and cultured in fluid nutrient medium, the access amount of described seed liquor is 5vol% ~ 10vol%, described percentage refers to that the volume of seed liquor accounts for the percentage of the volume of fluid nutrient medium, cultivate 3 ~ 5 days with the speed shaking table of 150rpm ~ 200rpm at 25 DEG C ~ 32 DEG C, to obtain final product; Wherein, described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L.
In the present invention, according to this area general knowledge, if described Monascus spore liquid does not use at once after obtained, then need be stored refrigerated at 4 DEG C.
In step (5), the spraying operation being operating as this area routine of described sprinkling.In the present invention, described sprinkling is preferably surperficial for the ziega Monascus spore liquid of 2mL ~ 10mL being sprayed at 230g ~ 270g.
In step (5), the method for described maturation and condition can be method and the condition of this area routine.Described maturation preferably comprises initial stage maturation, mid-term is ripe and the later stage is ripe.The temperature of described initial stage maturation is preferably 20 DEG C ~ 22 DEG C, and the envionmental humidity (RH) of initial stage maturation is preferably 90% ~ 95%, and the time of initial stage maturation is preferably 1 ~ 2 week; Described mid-term, the temperature of maturation was preferably 12 DEG C ~ 16 DEG C, and mid-term, the envionmental humidity (RH) of maturation was preferably 90% ~ 95%, and the time of maturation in mid-term is preferably 1 ~ 2 week; The temperature of described later stage maturation is preferably 2 DEG C ~ 6 DEG C, and the time of later stage maturation is preferably 15 ~ 20 days.Described maturation is undertaken by the maturing chamber of this area routine, makes it ripe as the ziega spraying Monascus spore liquid being placed in aseptic ripe case.
Present invention also offers a kind of monascus cheese obtained by above-mentioned preparation method.
Two of technical scheme provided by the invention is: a kind of purplish red song (Monacus purpureus), and it is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and the deposit number of this bacterial strain is CGMCC No.8120.
The bacterial strain of purplish red song of the present invention is separated first by present invention applicant and obtains from the red kojic rice powder in Wuhan, China Hubei, and this bacterial strain can produce natural monascorubin, not producing microbial toxin notalin, can apply to food-processing industry safely.Purplish red song of the present invention is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on August 28th, 2013, and its strain name is BD-M-1, and the deposit number of this bacterial strain is CGMCC No.8120.
After purple Monascus Strains of the present invention cultivates 10 days, gained colony diameter 25 ~ 28mm, edge is irregular, bronzing; Bacterium colony back side crineous, pigmentolysis is in culture medium.Conidium produces in a large number, and conidiophore specialization is not obvious, and directly or slightly bending, the spherical or pyriform of conidium, colourless, wall is smooth, and base portion is truncate, concatenates, 5.5 ~ 14.0 μm.The wide ellipse of ascospore, subsphaeroidal, 4.2 ~ 5.5 μm.
For solving the problems of the technologies described above, three of technical scheme provided by the invention is: the cultural method of a kind of purplish red bent CGMCC No.8120, and described cultural method comprises the following steps: purplish red bent CGMCC No.8120 is cultivated 5-10 days in 28 DEG C-35 DEG C and be get final product in solid medium.
The temperature of wherein said cultivation is 28 DEG C-35 DEG C, is preferably 30 DEG C, and the time of described cultivation is 5-10 days, is preferably 8 days, and described solid medium is preferably long-grained nonglutinous rice solid medium.Described long-grained nonglutinous rice culture medium is preferably prepared by the method that comprises the following steps and obtain: steaming 10 ~ 20 minutes after being soaked by long-grained nonglutinous rice, sterilizing and get final product.The preparation method of described long-grained nonglutinous rice solid medium is more preferably prepared by the method comprised the following steps and obtain: utilized by long-grained nonglutinous rice sterilized water to soak after 24 hours steaming 15 minutes, then in autoclave 121 DEG C of sterilizings 15 minutes and get final product.
For solving the problems of the technologies described above, four of technical scheme provided by the invention is: the cultural method of a kind of purplish red bent CGMCC No.8120, and described cultural method comprises the following steps: purplish red bent CGMCC No.8120 is cultivated 36 ~ 72 hours in 28 DEG C ~ 35 DEG C and be get final product in liquid culture medium.
The temperature of wherein said cultivation is 28 DEG C ~ 35 DEG C, be preferably 30 DEG C, the time of described cultivation is 36 ~ 72 hours, it is preferably 72 hours, described liquid culture medium is the liquid culture medium of this area routine, be preferably potato liquid culture medium, PDA culture medium or Cha Shi culture medium, more preferably potato liquid culture medium.Wherein said potato liquid culture medium is the potato liquid culture medium of this area routine, preferably comprises following component: potato leaching powder 0.1 ~ 0.4%, glucose 1 ~ 4%, and surplus is water; More preferably comprise following component: MgSO
40.01 ~ 0.02%, K
2hPO
40.01 ~ 0.02%, surplus is water, and described percentage is mass percent.
For solving the problems of the technologies described above, five of technical scheme provided by the invention is: a kind of liquid culture medium of purplish red song, and described liquid culture medium comprises following component: potato leaching powder 0.1 ~ 0.4%, glucose 1 ~ 4%, surplus is water, and described percentage is mass percent.
Liquid culture medium of the present invention comprises following component: glucose 1 ~ 4%, potato leaching powder 0.1 ~ 0.4%, MgSO
40.01 ~ 0.02%, K
2hPO
40.01 ~ 0.02%, surplus is water, and described percentage is mass percent.Described liquid culture medium more preferably comprises following component: glucose 3.5%, potato leaching powder 0.4%, MgSO
40.02%, K
2hPO
40.02%, surplus is water, and described percentage is mass percent.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the present invention adopts purplish red bent BD-M-1 bacterial strain to make cheese, imparts monascus cheese active metabolite content high, the high new product performance of nutritive value.Monascus cheese of the present invention compares to traditional cheese and has new feature in color and profile, makes consumer breach understanding to conventional cheese.
2, monascus cheese of the present invention improves in conventional cheese due to ketone and too high the produced stimulation local flavor of fatty acid proportion, and because the metabolite of monascus is secreted in cheese in the process of cheese ripening, not only increase the color of cheese, simultaneously because the metabolite of monascus has the function of auxiliary antilipemic, hypotensive, antifatigue and develop immunitypty, and active metabolite content is high, be of high nutritive value, therefore monascus cheese of the present invention improves nutritive value and the health-care efficacy of conventional cheese.
3, the further research and development that monascus cheese of the present invention is monascus cheese provides foundation, and the research for China's traditional fermented food provides new direction.The present invention adopts the inoculation method of spray-type, equably spore liquid can be sprayed on cheese surface, forms the mould film of one deck exquisiteness ventilation, is more conducive to the growth of mould, accelerate the maturation of cheese, save the consumption of spore liquid simultaneously.
4, the invention also discloses the monascus strain that a strain is new, this bacterial strain is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, its deposit number is CGMCC No.8120, this bacterial strain belongs to Monascus (Monacus purpureus), and the culture name of this bacterial strain is called BD-M-01.Monascus strain of the present invention can be used for preparing in acidified milk or other food processing technology.This bacterial strain can produce natural monascorubin, not producing microbial toxin notalin, can apply to food-processing industry safely.By this bacterial strain for the preparation of dairy products, achieve extraordinary effect, to the outward appearance and mouthfeel improving dairy products, there is positive contribution, break traditional solidification thinking about monascus application, impart the product performance that mold cheese is new, make consumer breach understanding to conventional cheese.
biomaterial preservation information
Purplish red song of the present invention (Monascus purpureus) BD-M-1 bacterial strain, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101, preservation date: on August 28th, 2013, deposit number: CGMCC No.8120.
Accompanying drawing explanation
Fig. 1 is colonial morphology and the microscopic features display figure of monascus strain of the present invention.Wherein Fig. 1 (A) colonial morphology figure that is monascus strain; The conidium aspect graph that Fig. 1 (B) is monascus strain; The conidiophore aspect graph that Fig. 1 (C) is monascus strain; The ascocarp aspect graph that Fig. 1 (D) is monascus strain.
Fig. 2 is the profile that embodiment 4 prepares gained cheese.
Detailed description of the invention
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, conventionally and condition, or selects according to catalogue.
Raw material in following embodiment, as illustrated, is purchase gained.
In following embodiment, the source of portion of reagent or raw material is as follows:
The Flora Danica leavening of lactic acid bacteria fermenting agent purchased from Hansen Corp. of section or the MA14 leavening of Danisco A/S BJ Rep Office.
Renin is purchased from Danisco A/S BJ Rep Office, Hansen Corp. of section or DSM company (DSM).
Monascus in comparative example 1 is red colouring agent for food, also used as a Chinese medicine (Monascus sp.) GL-1 bacterial strain, this bacterial strain is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013, bacterial strain deposit number: CGMCC No.7603, announces in CN103444878A.
Monascus in embodiment 1 ~ 4 and embodiment 6 ~ 8 is purplish red song (Monascus purpureus) BD-M-1 bacterial strain, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101, preservation date: in August, 2013, deposit number: CGMCC No.8120.
Monascus spore liquid in following embodiment obtains according to following preparation method:
1. from purplish red bent BD-M-1 inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, described percentage refers to that the volume of spore suspension accounts for the percentage of the volume of fluid nutrient medium, cultivate 1 ~ 3 day with the speed shaking table of 150rpm ~ 200rpm at 25 DEG C ~ 32 DEG C, obtain seed liquor; Wherein, described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L;
2. described seed liquor is carried out fermented and cultured in fluid nutrient medium, the access amount of described seed liquor is 5vol% ~ 10vol%, described percentage refers to that the volume of seed liquor accounts for the percentage of the volume of fluid nutrient medium, cultivate 3 ~ 5 days with the speed shaking table of 150rpm ~ 200rpm at 25 DEG C ~ 32 DEG C, to obtain final product; Wherein, described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L.
Embodiment 1
(1) get fresh cow milk that 100L is up to the standards through standardization, make fat content adjust to 3.1%, sterilization 15s at 72 DEG C, is then cooled to 28 DEG C; Inoculation Flora Danica leavening, carrying out fermentative acidification to pH value by 10U/100L (adding the leavening of 10U in 100L raw milk) is 6.6;
(2) by 1g/100L, (renin adding 1g in 100L raw milk adds the renin of Hansen Corp. of section, stirs curdled milk 40min after 5min, obtains curdled milk;
(3) with the steel wire cutter that sword spacing is 1.8cm, curd cutting is become 1.8cm
3cuboid, obtain ziega;
(4) stir after 5min and leave standstill 15min, drain 30% whey, as the terminal of discharging whey when the pH value of ziega is down to 5.4; Ziega is entered mold forming, leaves standstill 18h, discharge whey further at 18 DEG C, period every 2h upset once;
(5) ziega is put into the salt solution that mass concentration is 20%, at 14 DEG C, soak 4h, make the salt content of ziega reach 1.0wt%.1h is left standstill after taking out; Spray the Monascus spore liquid of 2mL to 230g ziega surface uniform, the bacterium number wherein in Monascus spore liquid is 10
5cfu/mL, put into aseptic ripe case ripe, maturation condition is: the temperature of initial stage maturation is 20 DEG C, and the envionmental humidity of initial stage maturation is 90%, and the time of initial stage maturation is 2 weeks; Mid-term, the temperature of maturation was 16 DEG C, and mid-term, the envionmental humidity of maturation was 90%, and the time of maturation in mid-term is 2 weeks; The temperature of later stage maturation 2 DEG C, the time of later stage maturation is 20 days; Obtain cheese.
Embodiment 2
(1) get fresh sheep breast that 100L is up to the standards through standardization, make fat content adjust to 3.3%, sterilization 30s at 68 DEG C, is then cooled to 30 DEG C; Inoculation MA14 leavening, carrying out fermentative acidification to pH by 20U/100L (adding the leavening of 20U in 100L raw milk) is 6.2;
(2) by 2g/100L, (renin adding 2g in 100L raw milk adds the renin of Danisco A/S BJ Rep Office, and after stirring 10min, curdled milk 35min obtains curdled milk;
(3) with the steel wire cutter that sword spacing is 2.2cm, curd cutting is become 2.2cm
3cuboid, obtain ziega;
(4) stir after 10min and leave standstill 30min, drain 40% whey, as discharging whey terminal when the pH value of whey is down to 5.8; Ziega is entered mold forming, leaves standstill 24h, discharge whey further at 22 DEG C, period every 1h upset once;
(5) ziega being put into mass concentration is soak 8h at the salt solution 16 DEG C of 22%, makes the salt content of ziega reach 0.5wt%.2h is left standstill after taking out; Spray 6mL Monascus spore liquid to 250g ziega surface uniform, wherein, the bacterium number in Monascus spore liquid is 5 × 10
4cfu/mL, puts into aseptic ripe case ripe.Maturation condition is: the temperature of initial stage maturation is 22 DEG C, and the envionmental humidity of initial stage maturation is 95%, and the time of initial stage maturation is 1 week; Mid-term, the temperature of maturation was 12 DEG C, and mid-term, the envionmental humidity of maturation was 95%, and the time of maturation in mid-term is 1 week; The temperature of later stage maturation is 4 DEG C, and the time of later stage maturation is 18 days; Obtain cheese.
Embodiment 3
(1) get fresh horse breast that 100L is up to the standards through standardization, make fat content adjust to 3.5%, sterilization 25s at 70 DEG C, is then cooled to 32 DEG C; Inoculation Flora Danica leavening, carrying out fermentative acidification to pH value by 15U/100L (adding the leavening of 15U in 100L raw milk) is 6.4;
(2) by 3g/100L, (renin adding 3g in 100L raw milk adds the renin of DSM company, and after stirring 7min, curdled milk 30min obtains curdled milk;
(3) with the steel wire cutter that sword spacing is 2.0cm, curd cutting is become 2.0cm
3cuboid, obtain ziega;
(4) stir after 7min and leave standstill 25min, drain 50% whey, as the terminal of discharging whey when the pH value of whey is down to 5.6; Ziega is entered mold forming, leaves standstill 21h, discharge whey further at 20 DEG C, period every 1.5h upset once;
(5) ziega being put into mass concentration is soak 6h at the salt solution 15 DEG C of 25%, makes the salt content of ziega reach 1.5wt%.1h is left standstill after taking out; Spray the Monascus spore liquid of 10mL to 270g ziega surface uniform, wherein, the bacterium number in Monascus spore liquid is 10
4cfu/mL, puts into aseptic ripe case ripe.Maturation condition is: the temperature of initial stage maturation is 21 DEG C, and the envionmental humidity of initial stage maturation is 92%, and the time of initial stage maturation is 10 days; Mid-term, the temperature of maturation was 14 DEG C; Mid-term, the envionmental humidity of maturation was 92%, and the time of maturation in mid-term is 10 days; The temperature of later stage maturation is 6 DEG C, and the time of later stage maturation is 15 days; Obtain cheese.
Embodiment 4
(1) get fresh bactrian camel milk that 100L is up to the standards through standardization, make fat content adjust to 3.1%, sterilization 15s at 72 DEG C, is then cooled to 28 DEG C; Inoculation MA14 leavening, carries out fermentative acidification by 10U/100L (adding the leavening of 10U in 100L raw milk) and drops to 6.6 to pH value;
(2) by 1g/100L, (renin adding 1g in 100L raw milk adds the renin of Hansen Corp. of section, and after stirring 10min, curdled milk 40min obtains curdled milk;
(3) with the steel wire cutter that sword spacing is 1.8cm, curd cutting is become 1.8cm
3cuboid, obtain ziega;
(4) stir after 5min and leave standstill 15min, drain 30% whey, as the terminal of discharging whey when the pH value of whey is down to 5.4; Ziega is entered mold forming, leaves standstill 18h, discharge whey further at 18 DEG C, period every 2h upset once;
(5) ziega being put into mass concentration is soak 8h at the salt solution 14 DEG C of 25%, makes the salt content of ziega reach 1.0wt%.1h is left standstill after taking out; Spray the Monascus spore liquid of 6mL to 250g ziega surface uniform, wherein, the bacterium number in Monascus spore liquid is 5 × 10
4cfu/mL, puts into aseptic ripe case ripe.Maturation condition is: initial stage maturation is temperature 20 DEG C, and the envionmental humidity of initial stage maturation is 90%, and the time of initial stage maturation is 2 weeks; Mid-term, the temperature of maturation was 16 DEG C, and mid-term, the envionmental humidity of maturation was 90%, and the time of maturation in mid-term is 2 weeks; The temperature of later stage maturation is 6 DEG C, and the time of later stage maturation is 15 days; Obtain monascus cheese.
The separation of embodiment 5 monascus strain, preservation
Sample source: the red kojic rice powder in Wuhan, China Hubei.
Malt extract medium: 6 ° of Bx brewer's worts 100%, glucose 2%, agar 2%.
Proliferated culture medium: 6 ° of Bx brewer's worts 100%, glucose 2%, lactic acid 3%.
Separation and purification (employing method of proliferating): sample thief 2g grinds and is placed in the triangular flask of 50mL malt extract liquid proliferated culture medium, in 150r/min, cultivates 2 days under 30 DEG C of conditions.Get 10mL filtrate after filtration and carry out secondary Multiplying culture 3 days, get secondary Multiplying culture liquid 1mL sterilized water and carry out gradient dilution, be diluted to 10 respectively
-2, 10
-3with 10
-4isoconcentration gradient, draws 10
-5, 10
-6dilution 100 μ L coat on proliferated culture medium, cultivate 3 days for 30 DEG C, the doubtful bacterium of picking is repeatedly rule separation and purification, obtains bacterial strain BD-M-01 of the present invention.
Colonial morphology and microscopic features: under malt extract medium 25 DEG C of dark conditions, cultivate 10 horizons, colony diameter 25 ~ 28mm.Edge is irregular, bronzing; Bacterium colony back side crineous, pigmentolysis is in culture medium.Conidium produces in a large number, and conidiophore specialization is not obvious, and directly or slightly bending, the spherical or pyriform of conidium, colourless, wall is smooth, and base portion is truncate, concatenates, 5.5 ~ 14.0 μm.The wide ellipse of ascospore, subsphaeroidal, 4.2 ~ 5.5 μm, the colonial morphology of this monascus strain and microscopic features as shown in Figure 1, wherein Fig. 1 (A) colonial morphology figure that is monascus strain; The conidium aspect graph that Fig. 1 (B) is monascus strain; The conidiophore aspect graph that Fig. 1 (C) is monascus strain; The ascocarp aspect graph that Fig. 1 (D) is monascus strain.
Strain idenfication: obtained strains of the present invention is via Institute of Microorganism, Academia Sinica's Testing and appraisal, according to cultural characteristic, the aggregation of data analysis such as microscopic features and rRNA gene order of bacterial classification, identify that bacterial strain of the present invention is Monascus (Monacus purpureus), the rRNA gene sequencing result (the D1D2 district fragment of 28SrRNA) of this bacterial strain is (as shown in SEQ ID NO:1 in sequence table).By comparisons such as literature search comparison and public database DDBJ, EMBL, GenBank, this bacterial strain is be separated the monascus strain obtained first.
The mensuration of notalin content: measure according to GB GB/T5009.222-2008 method, under this experiment institute service condition, no matter solid state rheology, or liquidly to cultivate, the content of gained red colouring agent for food, also used as a Chinese medicine bacterial classification BD-M-01 notalin of the present invention is all 0mg/Kg.
1, solid state rheology:
The component of solid medium is: solid state fermentation red yeast rice.Long-grained nonglutinous rice sterilized water soaks after 24 hours and steams 15 minutes, and then in autoclave 121 DEG C of sterilizings 15 minutes, inoculation monascus specie after cooling is also cultivated in fermentation tank.Cultivation temperature is 30 DEG C, and incubation time is 8 days.The parallel culture got in different fermentations tank carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
2, liquid cultivation:
The component of liquid culture medium is: potato leaching powder 4g/L, glucose 20g/L.
Be that 2vol% accesses Monascus spore liquid with inoculum concentration in liquid culture medium, cultivate.Cultivation temperature is 30 DEG C, and incubation time is 72 hours.The parallel culture got in different blake bottle carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
Culture presevation: screening gained BD-M-01 bacterial strain is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on August 28th, 2013, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.The deposit number of this bacterial strain is: CGMCCNo.8120.
Embodiment 6
1, solid state rheology:
The component of solid medium is: solid state fermentation red yeast rice.Long-grained nonglutinous rice sterilized water soaks after 24 hours and steams 15 minutes, and then in autoclave 121 DEG C of sterilizings 15 minutes, inoculation monascus specie after cooling is also cultivated in fermentation tank.
Cultivation temperature is 28 DEG C, and incubation time is 10 days.The parallel culture got in different fermentations tank carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
2, liquid cultivation:
The component of liquid culture medium is: potato leaching powder 4g/L, glucose 10g/L, MgSO
40.1g/L, K
2hPO
40.1g/L, surplus is water.
Be that 2vol% accesses Monascus spore liquid with inoculum concentration in liquid culture medium, cultivate.Cultivation temperature is 28 DEG C, and incubation time is 72 hours.The parallel culture got in different blake bottle carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
Embodiment 7
1, solid state rheology:
The component of solid medium is: solid state fermentation red yeast rice.Long-grained nonglutinous rice sterilized water soaks after 24 hours and steams 15 minutes, and then in autoclave 121 DEG C of sterilizings 15 minutes, inoculation monascus specie after cooling is also cultivated in fermentation tank.
Cultivation temperature is 35 DEG C, and incubation time is 5 days.The parallel culture got in different fermentations tank carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
2, liquid cultivation:
The component of liquid culture medium is: potato leaching powder 2g/L, glucose 40g/L, MgSO
40.2g/L, K
2hPO
40.2g/L, surplus is water.
Be that 2vol% accesses Monascus spore liquid with inoculum concentration in liquid culture medium, cultivate.Cultivation temperature is 35 DEG C, and incubation time is 36 hours.The parallel culture got in different blake bottle carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
Embodiment 8
Liquid cultivation:
The component of liquid culture medium is: potato leaching powder 4g/L, glucose 35g/L, MgSO
40.2g/L, K
2hPO
40.2g/L, surplus is water.
Be that 2vol% accesses Monascus spore liquid with inoculum concentration in liquid culture medium, cultivate.Cultivation temperature is 35 DEG C, and incubation time is 36 hours.The parallel culture got in different blake bottle carries out notalin assay respectively, and acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
Embodiment 9 detects the physicochemical property that gained monascus strain prepares cheese
Example 4 prepares gained cheese, detects its physicochemical property.Acquired results shows: prepare gained cheese by said method and have red streak as marble, delicate mouthfeel, local flavor is gentle.Monascus imparts the new function of conventional cheese at the physiological activator that Cheese during Ripening produces, and the cheese that therefore prepared by bacterial strain of the present invention improves nutritive value and the health-care efficacy of conventional cheese.Embodiment 4 prepares gained cheese profile as shown in Figure 2: the cheese inside cut open has the red streak as marble.
Carry out notalin assay to gained cheese, acquired results is notalin content is zero.The method of notalin assay is method described in GB GB/T5009.222-2008.
Comparative example 1
Carry out contrast experiment according to the technological parameter of embodiment in patent CN103444878A, its concrete technical process is as follows:
(1) get fresh cow milk that 100L is up to the standards through standardization, make fat content adjust to 3.1%, sterilization 2min at 72 DEG C, is then cooled to 28 DEG C; Inoculation R-704 leavening, carries out fermentative acidification by 1g/50L (adding the leavening of 1g in 50L raw milk) and drops to 6.5 to pH value;
(2) by 1g/100L, (renin adding 1g in 100L raw milk adds the renin of Hansen Corp. of section, and after stirring 10min, curdled milk 30min obtains curdled milk;
(3) with the steel wire cutter that sword spacing is 1.8cm, curd cutting is become 1.8cm
3cuboid, obtain ziega;
(4) stir 10min drain 30% whey, as the terminal of discharging whey when the pH value of whey is down to 5.4; Add the salt of 2.5%, ziega is entered mold forming, leave standstill 18h, discharge whey further at 18 DEG C, period every 2h upset once;
(5) spray the Monascus spore liquid of about 1mm to 250g ziega surface uniform, wherein, the bacterium number in Monascus spore liquid is 5 × 10
4cfu/mL, is obtained by following method: carried by monascus GL-1 and be a few days ago inoculated in monascus culture medium, and described monascus culturing base formula is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; Put into aseptic ripe case ripe.Maturation condition is: initial stage maturation is temperature 20 DEG C, and the envionmental humidity of initial stage maturation is 90%, and the time of initial stage maturation is 2 weeks; The temperature of middle and later periods maturation is 16 DEG C, and the envionmental humidity of middle and later periods maturation is 90%, and the time of middle and later periods maturation is 2 weeks; Obtain monascus cheese.
The mold cheese subjective appreciation standard of table 1 for comprehensively formulating with reference to standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004.
Table 2 is the sensory evaluation data of the monascus cheese adopting the preparation method in embodiment 1 ~ 4 and comparative example 1 to obtain.
Table 1 sensory evaluation standard scale
Table 2 monascus cheese sense organ evaluating meter
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | |
| Flavour and smell | 51.3±0.7a | 52.1±0.5a | 51.6±0.8a | 50.9±0.9a | 51.2±0.9a |
| Structural state | 21.5±0.5a | 21.3±0.6a | 22.1±0.7a | 22.3±0.7a | 22.1±0.8a |
| Shell | 8.2±0.4a | 7.6±0.6a | 8.1±0.3a | 8.0±0.3a | 7.7±0.3a |
| Color and luster | 8.2±0.5a | 8.3±0.3a | 8.4±0.6a | 8.5±0.4a | 8.1±0.5a |
| Total score | 89.2±0.7a | 89.3±0.6a | 90.2±0.9a | 89.7±0.8a | 89.1±0.7a |
Above-mentioned subjective appreciation is that 25 people judge group by the mean+SD drawn after the standards of grading scoring in table 1, and 100 are divided into full marks.Same a line, it is not remarkable that identical letter represents difference.
As can be seen from the sensorial data of table 2, the organoleptic indicator in 4 embodiments without significant difference, with the organoleptic indicator of comparative example 1 also without significant difference.The monascus cheese that preparation method of the present invention obtains, have this kind of distinctive flavour of cheese and smell, fermenting aroma is strong, there is the distinctive tender texture of such cheese, shell is good, surface uniform, careful, free of losses, shell takes on a red color or purple, inner in uniform red or purple; Be particularly suitable for the eating habit of Chinese Consumer's.
The component list of the monascus cheese that table 3, table 4 and table 5 are traditional soft cheese respectively, the preparation method of embodiment 1 obtains and the monascus cheese that the preparation method of comparative example 1 obtains.Conventional cheese in table 3 is how U.S. fresh
jin Biwen cheese (No. 1 cheese) and cook select original flavor inscription on ancient bronze objects not cheese (No. 2 cheese), respectively purchased from Shanghai Gao Fu Food Co., Ltd and prosperous greatly three long days (Shanghai) commerce and trade Co., Ltd.
The traditional soft cheese ingredients table of table 3 (every 100g cheese)
Monascus cheese ingredients table (every 100g cheese) in table 4 embodiment 1
| Protein (g) | 21±3 | Lactose (g) | 0.12±0.02 |
| Fat (g) | 28±2 | Monascorubin (U) | 15±1 |
| Moisture (g) | 50±2 | Monacolin K(mg) | 1.05±0.1 |
| NaCl(g) | 0.7±0.2 | Monascus (g) | 0.25±0.05 |
| Ca 2+(mg) | 160±20 | GABA (mg) | 9±1 |
Monascus cheese ingredients table (every 100g cheese) in table 5 comparative example 1
| Protein (g) | 21±3 | Lactose (g) | 0.12±0.02 |
| Fat (g) | 28±2 | Monascorubin (U) | 15±1 |
| Moisture (g) | 50±2 | Monacolin K(mg) | 0.55±0.01 |
| NaCl(g) | 2.1±0.2 | Monascus (g) | 0.15±0.05 |
| Ca 2+(mg) | 160±20 | GABA (mg) | 6±1 |
Contrast as can be seen from table 3, table 4 and table 5: containing bioactive ingredients such as monascorubin, monascus and the MonacolinKs (Monacolin K) not available for traditional soft cheese in the monascus cheese that embodiment 1 and comparative example 1 obtain, and the content of GABA is higher than traditional soft cheese, and the content of the bioactive ingredients such as monascus, MonacolinK (Monacolin K) and GABA in the obtained monascus cheese of embodiment 1 is higher than the monascus cheese that comparative example 1 obtains.
In table 3 ~ table 5, the mensuration of moisture, fat and NaCl adopts National Standard of the People's Republic of China GB5421 hard cheese detection method.Protein measuring adopts GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring method.The mensuration of lactose adopts the high performance liquid chromatography in the mensuration of lactose, sucrose in the People's Republic of China's standard GB/T 5413.5-2010 infant food and dairy products.Ca
2+mensuration adopt the mensuration of calcium, iron, zinc, sodium, potassium, magnesium, copper and manganese in People's Republic of China's national food safety standard infant food and dairy products.The mensuration of GABA adopts the high performance liquid chromatography of (" high-efficient liquid phase chromatogram technique analysis mold cheese Determination of Free Amino Acids " < Shanghai Aquatic Products Univ. 9CN) journal >2003,12 (3): 282-284) such as Zheng Xiaopings.The mensuration of monascorubin adopts National Standard of the People's Republic of China GB/T5009.150-2003 to measure.The mensuration of Monacolin K adopts (" HPLC method measures acid type and lactone type Monacolin K in red colouring agent for food, also used as a Chinese medicine " < Wuxi Light Industry Univ. journal >2003,22 (3): 46-52) such as Zhu Hua.The biomass of monascus ruber adopts the method for (>2006 brewage in " research of monascus protease production " < China, (5): 34-37) such as Shao Wei to measure.
The preparation method of cheese of the present invention, due to the method adopting Monascus spore liquid 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 enzyme system such as protease, polypeptidase that the method that Monascus spore liquid is directly inoculated can make monascus metabolism produce just is distributed in the inside and outside of monascus cheese from the ripe initial stage, therefore, cheese is in maturation, the proteolysis speed of its inside significantly improves, and the degree of proteolysis have also been obtained raising simultaneously.Therefore, the monascus cheese that preparation method of the present invention obtains, the content of GABA is higher than the monascus cheese in traditional soft cheese and comparative example.
The purple Monas cuspurpureus Went fermentation liquid of the different condition of culture gained of comparative example 2
Except the temperature and time that the liquid state of purple Monascus Strains described in adjustment embodiment 6 is cultivated, all the other steps are identical with embodiment 6.Obtain zymotic fluid, detect bacterium vigor and the bacterium number of purplish red song in zymotic fluid, testing result is as shown in table 6.
Table 6 distinct methods prepares gained Monascus fermentation broth testing result
Table 6 result shows, and when cultivation temperature and incubation time are outside scope of the present invention, the bacterium number in gained zymotic fluid can produce significant decline.
Should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (12)
1. a preparation method for monascus cheese, is characterized in that, it comprises the following step:
(1) by the raw milk after sterilization, inoculating lactic acid bacterium leavening agent under the condition of 28 DEG C ~ 32 DEG C, ferment to pH value be 6.2 ~ 6.6;
(2) add renin, curdled milk after stirring, obtains curdled milk;
(3) described curdled milk is carried out cutting process, obtain ziega;
(4) be 5.4 ~ 5.8 by described ziega discharging whey to pH value, enter mold forming, leave standstill, regularly overturn;
(5) leave standstill after ziega saline sook step (4) obtained, spray monascus (Monascus) spore liquid, ripe, wherein, the monascus ruber number in described Monascus spore liquid is 10
4cfu/mL ~ 10
5cfu/mL; Purplish red song (Monascus purpureus) the BD-M-1 bacterial strain of to be deposit number the be CGMCC No.8120 of the monascus strain in described Monascus spore liquid.
2. preparation method as claimed in claim 1, it is characterized in that, in step (1), described raw milk is rich milk and/or skimmed milk; Described raw milk is one or more in cow's milk, sheep breast, the newborn and bactrian camel milk of horse; Described sterilization is pasteurize; The temperature of described pasteurize is 68 DEG C ~ 72 DEG C; The time of described pasteurize is 15s ~ 30s;
And/or, in step (1), the lactic acid bacteria in described lactic acid bacteria fermenting agent is Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis) and/or lactococcus lactis subsp (Lactococcus lactis subsp.cremoris); The addition of described lactic acid bacteria fermenting agent is the lactic acid bacteria fermenting agent adding 10U ~ 20U in the raw milk of every 100L;
And/or in step (2), described renin is calf abomasum renin and/or microbial rennet; Described renin, when adding, is configured to the renin aqueous solution that mass concentration is 1 ~ 2wt%, adds after being incubated 20min at 28 DEG C ~ 30 DEG C by described renin; The addition of described renin is the lactic acid bacteria fermenting agent adding 1g ~ 3g in the raw milk of every 100L;
And/or in step (2), the time of described stirring is 5min ~ 10min; The time of described curdled milk is 30min ~ 40min;
And/or in step (3), the described steel wire cutter that to be cut into sword spacing be 1.8cm ~ 2.2cm, becomes ziega by curd cutting; The specification of described ziega is the cuboid of 1.8cm3 ~ 2.2cm3;
And/or in step (4), during the terminal of described discharging whey, the pH value of described ziega is 5.4 ~ 5.8; The operation of described discharging whey, it comprises the following step: described ziega is placed in the cheese vat being added with sieve plate, leaves standstill 15min ~ 30min after stirring 5min ~ 10min;
And/or in step (4), the described temperature entering mold forming is 18 DEG C ~ 22 DEG C;
And/or in step (4), the described time left standstill is 18h ~ 24h; Described regular upset is that every 1h ~ 2h overturns once;
And/or in step (5), during described SS saline soaked terminal, the salt content of described ziega is 0.5 ~ 1.5wt%; The content of the edible salt in described salt solution is 20 ~ 25wt%; Environment temperature when described ziega soaks in salt solution is 14 DEG C ~ 16 DEG C; The time that described ziega soaks in salt solution is 4h ~ 8h;
And/or in step (5), the described time left standstill is 1h ~ 2h;
And/or, in step (5), the preparation method of described Monascus spore liquid, comprise the following step: be inoculated in fluid nutrient medium by described purplish red song (Monascus purpureus) BD-M-1, being activated to bacterium number in culture medium is 104cfu/mL ~ 105cfu/mL; Described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L.
3. preparation method as claimed in claim 2, it is characterized in that, the preparation method of described Monascus spore liquid, comprises the following step:
1. from purplish red bent BD-M-1 inclined-plane picking spore to sterilized water, spore suspension is obtained after breaing up, by in described spore suspension access fluid nutrient medium, the access amount of described spore suspension is 10 ~ 20vol%, cultivate 1 ~ 3 day with the speed shaking table of 150rpm ~ 200rpm at 25 DEG C ~ 32 DEG C, obtain seed liquor; Wherein, described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L;
2. described seed liquor is carried out fermented and cultured in fluid nutrient medium, the access amount of described seed liquor is 5 ~ 10vol%, cultivates 3 ~ 5 days, to obtain final product at 25 DEG C ~ 32 DEG C with the speed shaking table of 150rpm ~ 200rpm; Wherein, described fluid nutrient medium comprises: the potato leaching powder of 4g/L ~ 20g/L and the glucose of 20g/L ~ 40g/L.
4. preparation method as claimed in claim 1, is characterized in that, in step (5), described sprinkling is the ziega surface Monascus spore liquid of 2mL ~ 10mL being sprayed at 230g ~ 270g;
And/or in step (5), described maturation comprises initial stage maturation, mid-term is ripe and the later stage is ripe; The temperature of described initial stage maturation is 20 DEG C ~ 22 DEG C, and the envionmental humidity of initial stage maturation is 90% ~ 95%, and the time of initial stage maturation is 1 ~ 2 week; Described mid-term, the temperature of maturation was 12 DEG C ~ 16 DEG C, and mid-term, the envionmental humidity of maturation was 90% ~ 95%, and the time of maturation in mid-term is 1 ~ 2 week; The temperature of described later stage maturation is 2 DEG C ~ 6 DEG C, and the time of later stage maturation is 15 ~ 20 days.
5. the monascus cheese that obtains of the preparation method as described in any one of Claims 1 to 4.
6. a purplish red song (Monacus purpureus), it is characterized in that, it is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, and the deposit number of this bacterial strain is CGMCCNo.8120.
7. a cultural method of purplish red bent CGMCC No.8120, it is characterized in that, described cultural method comprises the following steps: purplish red bent CGMCC No.8120 is cultivated 5-10 days in 28 DEG C-35 DEG C and be get final product in solid medium.
8. cultural method as claimed in claim 7, it is characterized in that, the temperature of described cultivation is 30 DEG C, the time of described cultivation is 8 days, and/or, described solid medium is long-grained nonglutinous rice solid medium, and described long-grained nonglutinous rice culture medium is prepared by the method that comprises the following steps and obtain: steaming 10 ~ 20 minutes after being soaked by long-grained nonglutinous rice, sterilizing and get final product.
9. a cultural method of purplish red bent CGMCC No.8120, it is characterized in that, described cultural method comprises the following steps: purplish red bent CGMCC No.8120 is cultivated 36 ~ 72 hours in 28 DEG C ~ 35 DEG C and be get final product in liquid culture medium.
10. cultural method as claimed in claim 9, it is characterized in that, the temperature of described cultivation is 30 DEG C, the time of described cultivation is 72 hours, and/or described liquid culture medium is potato liquid culture medium, described potato liquid culture medium comprises following component: potato leaching powder 0.1 ~ 0.4%, glucose 1 ~ 4%, surplus is water, and described percentage is mass percent;
And/or described potato liquid culture medium comprises following component: potato leaching powder 0.1 ~ 0.4%, glucose 1 ~ 4%, MgSO
40.01 ~ 0.02%, K
2hPO
40.01 ~ 0.02%, surplus is water, and described percentage is mass percent.
The liquid culture medium of 11. 1 kinds of purplish red songs, is characterized in that, described liquid culture medium comprises following component: potato leaching powder 0.1 ~ 0.4%, glucose 1 ~ 4%, surplus is water, and described percentage is mass percent.
12. liquid culture mediums as claimed in claim 11, it is characterized in that, described liquid culture medium comprises following component: potato leaching powder 0.1 ~ 0.4%, glucose 1 ~ 4%, MgSO
40.01 ~ 0.02%, K
2hPO
40.01 ~ 0.02%, surplus is water, and described percentage is mass percent;
And/or described liquid culture medium comprises following component: glucose 3.5%, potato leaching powder 0.4%, MgSO
40.02%, K
2hPO
40.02%, surplus is water, and described percentage is mass percent.
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| JPH04304842A (en) * | 1991-04-02 | 1992-10-28 | Morinaga Milk Ind Co Ltd | Cheese aged with monascus mold and production thereof |
| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| CN103300154A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Monascus soft cheese |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103444878B (en) * | 2013-08-07 | 2015-03-11 | 光明乳业股份有限公司 | Preparation method of monascus sp. cheese and product thereof |
| CN103431055B (en) * | 2013-08-07 | 2014-11-19 | 光明乳业股份有限公司 | Preparation method and product of cheese by using monascus sp. |
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- 2014-12-31 CN CN201410855618.6A patent/CN104585333B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04304842A (en) * | 1991-04-02 | 1992-10-28 | Morinaga Milk Ind Co Ltd | Cheese aged with monascus mold and production thereof |
| CN102018054A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Low-fat surface mould mature soft cheese and preparation method thereof |
| CN103300154A (en) * | 2013-06-14 | 2013-09-18 | 上海理工大学 | Monascus soft cheese |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962483A (en) * | 2015-07-20 | 2015-10-07 | 光明乳业股份有限公司 | Monascus purpureus strain and application thereof |
| CN105062894A (en) * | 2015-07-20 | 2015-11-18 | 光明乳业股份有限公司 | Monascus purpureus strain and application thereof |
| CN104962483B (en) * | 2015-07-20 | 2019-01-29 | 光明乳业股份有限公司 | A kind of monascus purpureus bacterial strain and application thereof |
| CN105062894B (en) * | 2015-07-20 | 2019-01-29 | 光明乳业股份有限公司 | A kind of purple Monascus Strains and its application |
| CN106434367A (en) * | 2016-09-22 | 2017-02-22 | 光明乳业股份有限公司 | Monascus purpureus strain, method for preparing fermentation yoghurt from same and prepared fermentation yoghurt |
| CN106434367B (en) * | 2016-09-22 | 2019-11-26 | 光明乳业股份有限公司 | A kind of monascus purpureus bacterial strain, the method that fermentation yogurt is prepared using it and fermentation yogurt obtained |
| US20210219564A1 (en) * | 2020-01-19 | 2021-07-22 | Beijing Technology And Business University | High esters producing strain of monascus purpureus and its application in production of ester flavor monascus fermented cheese |
| US11712042B2 (en) * | 2020-01-19 | 2023-08-01 | Beijing Technology And Business University | High esters producing strain of Monascus purpureus and its application in production of ester flavor Monascus fermented cheese |
| CN114258956A (en) * | 2021-12-30 | 2022-04-01 | 光明乳业股份有限公司 | Monascus cheese and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103749716A (en) | 2014-04-30 |
| CN104585333B (en) | 2017-07-28 |
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