CN104585333B - A kind of monascus cheese and a kind of purplish red bent and its cultural method - Google Patents
A kind of monascus cheese and a kind of purplish red bent and its cultural method Download PDFInfo
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Abstract
The invention discloses a kind of monascus cheese and a kind of purplish red bent and its cultural method.The preparation method of the monascus cheese is comprised the steps of：(1) by the raw milk after sterilization, inoculating lactic acid bacterium leavening agent at 28 DEG C~32 DEG C, fermentation to pH value is 6.2~6.6；(2) renin is added, curdled milk after stirring obtains curdled milk；(3) curdled milk is cut, ziega is obtained；(4) it is 5.4~5.8 by ziega discharging whey to pH value, enters mold forming, periodically standing, upset；(5) stood after the ziega saline sook for obtaining step (4), spray monascus (Monascus) spore liquid, it is ripe, wherein, monascus strain is the purplish red song bacterial strains of (Monascus purpureus) BD M 1 that deposit number is CGMCC No.8120.The monascus cheese of the present invention improves cheese quality and local flavor, increases cheese nutritive value, and preparation method is simple and easy to do.
Description
Technical field
The invention belongs to biological technical field, and in particular to a kind of monascus cheese and a kind of purplish red bent and its culture side
Method.
Background technology
Monascus (Monascus) is in the history of the existing more than one thousand years of application of China, and it is that China adds applied to food earliest
One of beneficial fungi of work, is acknowledged as edible safety bacterium.Modern medicine study proves that monascus has reduction cholesterol, drop
Blood glucose and hypotensive etc. are acted on, and monascus can produce a variety of metabolites with physiologically active during the fermentation, for example：
Monascorubin, citrinin (Monacolin K) class material, γ-aminobutyric acid and a variety of enzymes etc..
Cheese have the title of " milk gold ", concentrates most of essential ingredient in breast, and nutritive value is very high, is typical case
High nutrition healthy food, and discharge substantial amounts of whey, therefore, the lactose content in cheese is relatively low.Therefore, edible cheese is difficult
There is lactose intolerance.The compositions such as the proteins and peptides enriched in cheese, are hydrolyzed into many by various protease and polypeptidase etc.
The amino acid being easily absorbed by the body is planted, therefore cheese is applied to different crowds, be particularly suitable for use in lactose intolerance receptor and sugar
Urinate patient.The fresh milk that the annual whole world there are about 40% is used for cheesemaking, and there are France, Holland, meaning in famous cheese producing region
Big profit, Greece etc., 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 to relying primarily on import in China's cheese, and the local flavor of imported cheese is difficult to be received by Chinese Consumer's, therefore,
Constrain the market development of Chinese cheese.Disclosed in patent CN103444878A a kind of monascus cheese preparation method and its
Product, still, monascus cheese nutritional ingredient made from the preparation method in the patent such as monascorubin, citrinin class material
Content with γ-aminobutyric acid is relatively low.Therefore, seed selection cheese fermented bacterium with Chinese characteristics, foreign cheese plus
Work technique and means, are optimized by autonomous innovation and process modification, develop suitable Chinese Consumer's taste and special with China
The cheese of color, and active metabolite content are higher, and nutritive value is also high, disclosure satisfy that the demand of people, are Chinese cheese
One of urgent problem to be solved in development.
The content of the invention
The technical problems to be solved by the invention are contained to solve the active metabolite in existing monascus cheese
The technical problem that low and local flavor is difficult to be received by Chinese Consumer's is measured, and there is provided a kind of monascus cheese and a kind of purplish red song
And its cultural method.Monascus cheese produced by the present invention belongs to natural mold-ripened cheese, is effectively improved using monascus ruber
The quality and local flavor of cheese, the content of the active metabolite of monascus are high, by increasing capacitance it is possible to increase the nutritive value of cheese, meanwhile, this
The preparation method of invention is simple and easy to do, easy to utilize.
In order to solve the above technical problems, one of technical scheme that the present invention takes is：A kind of preparation side of monascus cheese
Method, it is comprised the steps of：
(1) by the raw milk after sterilization, the inoculating lactic acid bacterium leavening agent under conditions of 28 DEG C~32 DEG C, fermenting to pH value is
6.2~6.6；
(2) renin is added, curdled milk after stirring obtains curdled milk；
(3) described curdled milk is subjected to cutting process, obtains ziega；
(4) it is 5.4~5.8 by described ziega discharging whey to pH value, enters mold forming, periodically standing, upset；
(5) stood after the ziega saline sook for obtaining step (4), spray monascus (Monascus) spore liquid, into
It is ripe, you can, wherein, the monascus bacterium number in described Monascus spore liquid is 104Cfu/mL~105cfu/mL；Described red yeast rice
Monascus strain in mould spore liquid is purplish red bent (the Monascus purpureus) that deposit number is CGMCC No.8120
BD-M-1 bacterial strains.
In step (1), described raw milk is the conventional raw milk qualified through inspection in this area, preferably rich milk
And/or skimmed milk.The normalized processing when in use of described raw milk.After the normalized processing of described rich milk, its fat
Fat content is preferably 3.1%~3.5%, and described percentage refers to that the fatty quality in raw milk accounts for the quality of raw milk
Percentage.The species of described raw milk can be the conventional raw milk in this area, preferably cow's milk, sheep breast, horse breast and white horse with a black mane
One or more in hunchbacked breast.Described rich milk refers to fresh milk not Jing Guo any ungrease treatment.Described skimmed milk is
Refer to the fresh milk Jing Guo ungrease treatment.The method and condition of described ungrease treatment are the method and bar of the conventional ungrease treatment in this area
Part.
In step (1), the method and condition of described sterilization can be the conventional method for disinfection in this area and condition, preferably
For pasteurize.The temperature of described pasteurize is preferably 68 DEG C~72 DEG C.The time of described pasteurize is preferably
For 15s~30s.
In step (1), described lactic acid bacteria fermenting agent can prepare conventional lactic acid bacteria used in soft cheese for this area
Leavening.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 be preferably Hansen Corp. of section Flora Danica leavenings and/
Or the MA14 leavenings of Danisco A/S BJ Rep Office.The addition of described lactic acid bacteria fermenting agent can be the conventional addition in this area,
10U~20U lactic acid bacteria fermenting agent is added in raw milk preferably per 100L.
In step (2), described renin can be renin commonly used in the art, in the preparation of cheese, addition
Renin is conducive to the formation of casein institutional framework.Described renin is preferably calf abomasum renin and/or micro- life
Thing renin.Described renin is commercially available, and such as Danisco A/S BJ Rep Office, Hansen Corp. of section and DSM company (DSM) are
There is sale.Described renin can be added according to the conventional method in this area, preferably configure described renin
Into the curdled milk enzyme aqueous solution that mass concentration is 1~2wt%, added in being incubated at 28 DEG C~30 DEG C after 20min.Described renin
Addition can be the conventional addition in this area, 1g~3g renin is preferably added in the raw milk per 100L.
In step (2), the method and condition of described stirring can be this area conventional method and condition, described stirring
Time be preferably 5min~10min.The method and condition of described curdled milk can be this area conventional method and condition, institute
The time for the curdled milk stated is preferably 30min~40min.
In step (3), the method and condition of described cutting are that conventional method and condition is cut in this area, preferably
Using sword spacing as 1.8cm~2.2cm steel wire cutter, by curd cutting into ziega.The specification of described ziega is preferably
1.8cm3~2.2cm3Cuboid, be more preferably 1.8cm3~2.2cm3Square.The ziega of above-mentioned specification is in ripe mistake
Do not result in cheese in journey to collapse, while easily full maturity, internal homogeneous.
In step (4), the method and condition of described discharging whey can be this area conventional method and condition.Generally according to original
The type of cheese-making and the moisture requirement of finished product fully discharge Free water, the bottom or side that whey generally is passed through into cheese vat
The pipeline discharge in face, adds sieve plate and blocks pipeline opening to prevent ziega outflow.During the terminal of described discharging whey, described is solidifying
The pH value of newborn block is preferably 5.4~5.8.The operation of described discharging whey, is preferably comprised the steps of：By described curdled milk
Block is placed in the cheese vat added with sieve plate, is stood 15min~30min after stirring 5min~10min, is drained 30%~50%
Whey, you can.
In step (4), the described purpose for entering mold forming is that described ziega is fitted into conventional use of in this area
Cheese mould is to form solid shape.The described method and condition that enter mold forming is the conventional method and condition in this area.Institute
The temperature for entering mold forming stated can enter the conventional temperature of mold forming, preferably 18 DEG C~22 DEG C for this area cheese.Described
The time of standing is that this area ziega enters the time that mold forming stands routine, preferably 18h~24h.During standing,
Described ziega can further discharging whey.The method and condition of described regular upset are the conventional method in this area and bar
Part, described regular upset is preferably overturn once per 1h~2h.
In step (5), described SS saline soaked method and condition are the conventional method and condition in this area, preferably with
The salt content of ziega is set to reach 0.5~1.5wt%.Described salt solution can be the conventional use of salt of cheese salt marsh in this area
Water, generally edible salt water.Edible salt content in described salt solution is preferably 20~22wt%.Described ziega is in salt
The environment temperature soaked in water is preferably 14 DEG C~16 DEG C.The time that described ziega soaks in salt solution preferably 4h
~8h.
In step (5), the time of described standing enters mold forming for this area ziega and stands the conventional time, preferably
For 1h~2h.Standing can dry cheese surface, convenient inoculation Monascus spore liquid.
In step (5), described purplish red bent (Monascus purpureus) BD-M-1 bacterial strains are deposited in China Microbiological
Culture presevation administration committee common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3
Number, postcode：100101, preservation date：On August 28th, 2013, deposit number is CGMCC No.8120.
In step (5), described Monascus spore liquid is preferably by purplish red song (Monascus purpureus) BD-M-
1 bacterial strain expands the nutrient solution obtained after culture according to this area conventional method.The preparation method of described Monascus spore liquid, compared with
Comprise the steps of goodly：Purplish red bent BD-M-1 is inoculated into fluid nutrient medium, the bacterium number activated into culture medium is
104Cfu/mL~105Cfu/mL, you can.Described fluid nutrient medium is preferably included：4g/L~20g/L potato leaching powder and
20g/L~40g/L glucose.
The preparation method of described Monascus spore liquid, is more preferably comprised the steps of：
1. from purplish red bent BD-M-1 inclined-planes picking spore into sterilized water, spore suspension is obtained after breaing up, by described spore
In sub- suspension access fluid nutrient medium, the access amount of described spore suspension is 10~20vol%, and described percentage is
Refer to spore suspension volume account for fluid nutrient medium volume percentage, at 25 DEG C~32 DEG C with 150rpm~200rpm's
Speed shaking table culture 1~3 day, obtains seed liquor；Wherein, described fluid nutrient medium is included：4g/L~20g/L potato leaching powder
With 20g/L~40g/L glucose；
2. described seed liquor is subjected to 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, in 25 DEG C
With 150rpm~200rpm speed shaking table culture 3~5 days at~32 DEG C, produce；Wherein, described fluid nutrient medium is included：
4g/L~20g/L potato leaching powder and 20g/L~40g/L glucose.
,, need to be in if described Monascus spore liquid is not used at once after being made according to common sense in the field in the present invention
It is stored refrigerated at 4 DEG C.
In step (5), the operation of described sprinkling is the conventional spraying operation in this area.In the present invention, described sprinkling
2mL~10mL Monascus spore liquid is preferably sprayed to 230g~270g ziega surface, you can.
In step (5), described ripe method and condition can be this area conventional method and condition.Described maturation
It is preferably comprised ripe initial stage, mid-term maturation and later stage ripe.Described initial stage, ripe temperature was preferably 20 DEG C~22 DEG C,
Initial stage, the envionmental humidity (RH) of maturation was preferably 90%~95%, and the time of maturation at initial stage is preferably 1~2 week；Institute
The ripe temperature of the mid-term stated is preferably 12 DEG C~16 DEG C, and the ripe envionmental humidity (RH) of mid-term is preferably 90%~
95%, the mid-term ripe time is preferably 1~2 week；Described later stage ripe temperature is preferably 2 DEG C~6 DEG C, the later stage into
The ripe time is preferably 15~20 days.Described maturation will such as spray red yeast rice by being carried out in the conventional maturing chamber in this area
The ziega of mould spore liquid, which is placed in sterile ripe case, makes its maturation.
Present invention also offers one kind monascus cheese as made from above-mentioned preparation method.
The two of the technical scheme that the present invention is provided are：A kind of purplish red bent (Monacus purpureus), it is deposited in China
Microbiological Culture Collection administration committee common micro-organisms center, the deposit number of the bacterial strain is CGMCC No.8120.
Purplish red bent bacterial strain of the present invention is divided first by present invention applicant from the red kojic rice powder in China Hubei Wuhan
From acquisition, the bacterial strain can produce natural monascorubin, not producing microbial toxin notalin, can safely apply to food
Processing industry.Purplish red song of the present invention is preserved in China Committee for Culture Collection of Microorganisms on 28th in August in 2013
Common micro-organisms center (CGMCC), its strain name is BD-M-1, and the deposit number of the bacterial strain is CGMCC No.8120.
After purple Monascus Strains culture of the present invention 10 days, gained 25~28mm of colony diameter, edge is irregular, reddish brown
Color；Bacterium colony back side crineous, pigmentolysis is in culture medium.Conidium largely produces, and conidiophore specialization is not obvious, directly
Or it is slightly bent, conidium is spherical or pyriform, and colourless, wall is smooth, and base portion is truncate, concatenates, 5.5~14.0 μm.Ascospore is wide
Ellipse, it is subsphaeroidal, 4.2~5.5 μm.
In order to solve the above technical problems, the three of the technical scheme that the present invention is provided are：A kind of purplish red bent CGMCC No.8120
Cultural method, the cultural method comprises the following steps：By purplish red bent CGMCC No.8120 in solid medium in 28
DEG C -35 DEG C of cultures are produced for 5-10 days.
The temperature of wherein described culture is 28 DEG C -35 DEG C, and preferably 30 DEG C, the time of the culture is 5-10 days,
Preferably 8 days, the solid medium was preferably long-grained nonglutinous rice solid medium.The long-grained nonglutinous rice culture medium preferably by including with
The method of lower step is prepared：Steamed 10~20 minutes after long-grained nonglutinous rice is soaked, sterilizing, thus obtaining the product.The system of the long-grained nonglutinous rice solid medium
Preparation Method is more preferably prepared by the method comprised the following steps：15 points are steamed after long-grained nonglutinous rice is soaked 24 hours using sterilized water
Clock, is then produced for 15 minutes in 121 DEG C of sterilizings of autoclave.
In order to solve the above technical problems, the four of the technical scheme that the present invention is provided are：A kind of purplish red bent CGMCC No.8120
Cultural method, the cultural method comprises the following steps：By purplish red bent CGMCC No.8120 in liquid culture medium in 28 DEG C
~35 DEG C of cultures are produced for 36~72 hours.
The temperature of wherein described culture is 28 DEG C~35 DEG C, and preferably 30 DEG C, the time of the culture is 36~72
Hour, preferably 72 hours, the liquid culture medium was the conventional liquid culture medium in this area, preferably potato liquid
Culture medium, PDA culture medium or czapek's medium, more preferably potato liquid culture medium.Wherein described potato liquid culture medium
For the conventional potato liquid culture medium in this area, following components is preferably comprised：Potato leaching powder 0.1~0.4%, glucose
1~4%, surplus is water；More preferably include following components：MgSO40.01~0.02%, K2HPO40.01~0.02%, surplus is
Water, the percentage is mass percent.
In order to solve the above technical problems, the five of the technical scheme that the present invention is provided are：A kind of purplish red bent liquid culture medium,
The liquid culture medium includes following components：Potato leaching powder 0.1~0.4%, glucose 1~4%, surplus is water, described hundred
Divide than being mass percent.
Liquid culture medium of the present invention includes following components：Glucose 1~4%, potato leaching powder 0.1~0.4%,
MgSO40.01~0.02%, K2HPO40.01~0.02%, surplus is water, and the percentage is mass percent.The liquid
Culture medium more preferably includes following components：Glucose 3.5%, potato leaching powder 0.4%, MgSO40.02%, K2HPO40.02%,
Surplus is water, and the percentage is mass percent.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, and produce the present invention each preferably
Example.
Agents useful for same and raw material of the present invention are commercially available.
The positive effect of the present invention is：
1st, the present invention makes cheese using purplish red bent BD-M-1 bacterial strains, imparts monascus cheese active metabolite content
Height, the new product performance such as nutritive value height.The monascus cheese of the present invention is in color and profile compared to traditional cheese
With it is new the characteristics of, consumer is breached the understanding to conventional cheese.
2nd, monascus cheese of the invention is improved in conventional cheese due to ketone and the too high produced thorn of fatty acid proportion
Swash local flavor, and because the metabolite of monascus is secreted into cheese during cheese ripening, not only increase cheese
Color, simultaneously because the metabolite of monascus has auxiliary reducing blood lipid, hypotensive, antifatigue and strengthen immunity work(
Can, and active metabolite content is high, is of high nutritive value, therefore monascus cheese of the invention improves the nutrition of conventional cheese
Value and health-care efficacy.
3rd, monascus cheese of the invention provides foundation for the further research and development of monascus cheese, is China's tradition
The research of fermented food provides new direction.The present invention equably can be sprayed spore liquid using the inoculation method of spray-type
Spill in cheese surface, form the mould film of one layer of fine and smooth ventilation, be more beneficial for the growth of mould, accelerate the maturation of cheese, together
When save spore liquid consumption.
4th, the invention also discloses one plant of new monascus strain, the bacterial strain is deposited in Chinese microorganism strain preservation management
Committee's common micro-organisms center, its deposit number is CGMCC No.8120, and the bacterial strain belongs to Monascus (Monacus
Purpureus), the entitled BD-M-01 of the culture of the bacterial strain.Monascus strain of the present invention can be used for prepare acidified milk or
In person's others food processing technology.The bacterial strain can produce natural monascorubin, not producing microbial toxin notalin, can
Safely apply to food-processing industry.The bacterial strain is used to prepare dairy products, extraordinary effect is achieved, to improving breast system
The outward appearance and mouthfeel of product have positive contribution, have broken traditional solidification thinking applied on monascus, impart mould and do
The new product performance of junket, makes consumer breach the understanding to conventional cheese.
Biomaterial preservation information
Purplish red bent (Monascus purpureus) BD-M-1 bacterial strains of the present invention, are deposited in China Microbiological bacterium
Plant preservation administration committee's common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3,
Postcode：100101, preservation date：On August 28th, 2013, deposit number：CGMCC No.8120.
Brief description of the drawings
Fig. 1 schemes for colonial morphology and the microscopic features display of the monascus strain of the present invention.Wherein Fig. 1 (A) is monascus
The colonial morphology figure of bacterial strain；Fig. 1 (B) is the conidium form figure of monascus strain；Fig. 1 (C) is mitogenetic for monascus strain
Sporophore aspect graph；Fig. 1 (D) is the ascocarp aspect graph of monascus strain.
Fig. 2 is the profile that embodiment 4 prepares gained cheese.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
Raw material in following embodiments, is not illustrated such as, is purchase gained.
In following embodiments, the source of portion of reagent or raw material is as follows：
Flora Danica leavening or Danisco A/S BJ Rep Office of the lactic acid bacteria fermenting agent purchased from Hansen Corp. of section
MA14 leavenings.
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 yeast rice (Monascus sp.) GL-1 bacterial strains, and the bacterial strain is in May, 2013
It is deposited within 8th China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), bacterial strain deposit number：CGMCC
No.7603, is announced in CN103444878A.
Monascus in embodiment 1~4 and embodiment 6~8 is purplish red song (Monascus purpureus) BD-M-1
Bacterial strain, is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address：Beijing
The institute 3 of Chaoyang District North Star West Road 1, postcode：100101, preservation date：In August, 2013, deposit number：CGMCC No.8120.
Monascus spore liquid in following embodiments is made according to following preparation method：
1. from purplish red bent BD-M-1 inclined-planes picking spore into sterilized water, spore suspension is obtained after breaing up, by described spore
In sub- suspension access fluid nutrient medium, the access amount of described spore suspension is 10~20vol%, and described percentage is
Refer to spore suspension volume account for fluid nutrient medium volume percentage, at 25 DEG C~32 DEG C with 150rpm~200rpm's
Speed shaking table culture 1~3 day, obtains seed liquor；Wherein, described fluid nutrient medium is included：4g/L~20g/L potato leaching powder
With 20g/L~40g/L glucose；
2. described seed liquor is subjected to 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, in 25 DEG C
With 150rpm~200rpm speed shaking table culture 3~5 days at~32 DEG C, produce；Wherein, described fluid nutrient medium is included：
4g/L~20g/L potato leaching powder and 20g/L~40g/L glucose.
Embodiment 1
(1) take 100L to examine qualified fresh cow milk to pass through standardization, fat content is adjusted to 3.1%, in 72 DEG C
Lower sterilization 15s, is subsequently cooled to 28 DEG C；Flora Danica leavenings are inoculated with, (are added by 10U/100L in 100L raw milks
10U leavening) carry out fermentative acidification to pH value be 6.6；
(2) (renin of 1g Hansen Corp. of renin addition section, stirring are added in 100L raw milks by 1g/100L
Curdled milk 40min after 5min, obtains curdled milk；
(3) using sword spacing as 1.8cm steel wire cutter, by curd cutting into 1.8cm3Cuboid, obtain ziega；
(4) stirring 5min after stand 15min, drain 30% whey, be used as milk ejection when the pH value of ziega is down to 5.4
Clear terminal；Ziega is entered into mold forming, 18h is stood at 18 DEG C, whey is further discharged, during which every 2h upsets once；
(5) ziega is put into the salt solution that mass concentration is 20%, in soaking 4h at 14 DEG C, makes the salt content of ziega
Reach 1.0wt%.1h is stood after taking-up；2mL Monascus spore liquid, wherein monascus are uniformly sprayed to 230g ziegas surface
Bacterium number in spore liquid is 105Cfu/mL, is put into maturation in sterile ripe case, and maturation condition is：Initial stage, the temperature of maturation was 20
DEG C, initial stage, the envionmental humidity of maturation was 90%, and the time of maturation at initial stage is 2 weeks；The ripe temperature of mid-term is 16 DEG C, mid-term
Ripe envionmental humidity is 90%, and the mid-term ripe time is 2 weeks；2 DEG C of the temperature of later stage maturation, the time of later stage maturation
For 20 days；Produce cheese.
Embodiment 2
(1) take 100L to examine qualified fresh sheep breast to pass through standardization, fat content is adjusted to 3.3%, in 68 DEG C
Lower sterilization 30s, is subsequently cooled to 30 DEG C；MA14 leavenings are inoculated with, (20U fermentation are added in 100L raw milks by 20U/100L
Agent) carry out fermentative acidification to pH be 6.2；
(2) by 2g/100L, (renin that 2g is added in 100L raw milks adds the renin of Danisco A/S BJ Rep Office, stirring
Curdled milk 35min obtains curdled milk after 10min；
(3) using sword spacing as 2.2cm steel wire cutter, by curd cutting into 2.2cm3Cuboid, obtain ziega；
(4) stirring 10min after stand 30min, drain 40% whey, be used as milk ejection when the pH value of whey is down to 5.8
Clear terminal；Ziega is entered into mold forming, 24h is stood at 22 DEG C, whey is further discharged, during which every 1h upsets once；
(5) ziega is put into the salt solution that mass concentration is 22% at 16 DEG C and soaks 8h, reach the salt content of ziega
To 0.5wt%.2h is stood after taking-up；6mL Monascus spore liquid is uniformly sprayed to 250g ziegas surface, wherein, monascus spore
Bacterium number in sub- liquid is 5 × 104Cfu/mL, is put into sterile ripe case ripe.Maturation condition is：Initial stage, the temperature of maturation was 22
DEG C, initial stage, the envionmental humidity of maturation was 95%, and the time of maturation at initial stage is 1 week；The ripe temperature of mid-term is 12 DEG C, mid-term
Ripe envionmental humidity is 95%, and the mid-term ripe time is 1 week；Later stage ripe temperature is 4 DEG C, the later stage it is ripe when
Between be 18 days；Produce cheese.
Embodiment 3
(1) take 100L to examine qualified fresh horse breast to pass through standardization, fat content is adjusted to 3.5%, in 70 DEG C
Lower sterilization 25s, is subsequently cooled to 32 DEG C；Flora Danica leavenings are inoculated with, (are added by 15U/100L in 100L raw milks
15U leavening) carry out fermentative acidification to pH value be 6.4；
(2) by 3g/100L, (renin that 3g is added in 100L raw milks adds the renin of DSM company, stirring
Curdled milk 30min obtains curdled milk after 7min；
(3) using sword spacing as 2.0cm steel wire cutter, by curd cutting into 2.0cm3Cuboid, obtain ziega；
(4) stirring 7min after stand 25min, drain 50% whey, be used as discharging whey when the pH value of whey is down to 5.6
Terminal；Ziega is entered into mold forming, 21h is stood at 20 DEG C, whey is further discharged, during which every 1.5h upsets once；
(5) ziega is put into the salt solution that mass concentration is 25% at 15 DEG C and soaks 6h, reach the salt content of ziega
To 1.5wt%.1h is stood after taking-up；10mL Monascus spore liquid is uniformly sprayed to 270g ziegas surface, wherein, monascus
Bacterium number in spore liquid is 104Cfu/mL, is put into sterile ripe case ripe.Maturation condition is：Initial stage, the temperature of maturation was 21
DEG C, initial stage, the envionmental humidity of maturation was 92%, and the time of maturation at initial stage is 10 days；The ripe temperature of mid-term is 14 DEG C；In
The envionmental humidity of phase maturation is 92%, and the mid-term ripe time is 10 days；The temperature of later stage maturation is 6 DEG C, and the later stage is ripe
Time be 15 days；Produce cheese.
Embodiment 4
(1) take 100L to examine qualified fresh bactrian camel milk to pass through standardization, fat content is adjusted to 3.1%, in 72
15s is sterilized at DEG C, 28 DEG C are subsequently cooled to；MA14 leavenings are inoculated with, (10U hair are added in 100L raw milks by 10U/100L
Ferment agent) carry out fermentative acidification to pH value drop to 6.6；
(2) (renin of 1g Hansen Corp. of renin addition section, stirring are added in 100L raw milks by 1g/100L
Curdled milk 40min obtains curdled milk after 10min；
(3) using sword spacing as 1.8cm steel wire cutter, by curd cutting into 1.8cm3Cuboid, obtain ziega；
(4) stirring 5min after stand 15min, drain 30% whey, be used as discharging whey when the pH value of whey is down to 5.4
Terminal；Ziega is entered into mold forming, 18h is stood at 18 DEG C, whey is further discharged, during which every 2h upsets once；
(5) ziega is put into the salt solution that mass concentration is 25% at 14 DEG C and soaks 8h, reach the salt content of ziega
To 1.0wt%.1h is stood after taking-up；6mL Monascus spore liquid is uniformly sprayed to 250g ziegas surface, wherein, monascus
Bacterium number in spore liquid is 5 × 104Cfu/mL, is put into sterile ripe case ripe.Maturation condition is：Initial stage, maturation was temperature 20
DEG C, initial stage, the envionmental humidity of maturation was 90%, and the time of maturation at initial stage is 2 weeks；The ripe temperature of mid-term is 16 DEG C, mid-term
Ripe envionmental humidity is 90%, and the mid-term ripe time is 2 weeks；Later stage ripe temperature is 6 DEG C, the later stage it is ripe when
Between be 15 days；Produce monascus cheese.
Separation, identification and the preservation of the monascus strain of embodiment 5
Sample source：The red kojic rice powder in China Hubei Wuhan.
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%.
Isolate and purify and (use method of proliferating)：Sample 2g is taken to be placed in the triangle of 50mL malt extract liquid proliferated culture mediums after grinding
In bottle, cultivated 2 days under the conditions of 150r/min, 30 DEG C.Take 10mL filtrates to carry out secondary Multiplying culture 3 days after filtering, take secondary
Multiplying culture liquid 1mL carries out gradient dilution with sterilized water, and 10 are diluted to respectively-2、10-3With 10-4Isoconcentration gradient, draws 10-5、
10-6The μ L of dilution 100 be coated on proliferated culture medium, 30 DEG C are cultivated 3 days, and it is pure that the doubtful bacterium of picking carries out repeatedly line separation
Change, obtain bacterial strain BD-M-01 of the present invention.
Colonial morphology and microscopic features：10 horizons, colony diameter 25 are cultivated under 25 DEG C of dark conditions of malt extract medium
~28mm.Edge is irregular, bronzing；Bacterium colony back side crineous, pigmentolysis is in culture medium.Conidium largely produces,
Conidiophore specialization is not obvious, straight or slightly bent, and conidium is spherical or pyriform, and 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 the monascus strain and micro- spy
Levy as shown in figure 1, wherein Fig. 1 (A) is the colonial morphology figure of monascus strain；Fig. 1 (B) is the conidium shape of monascus strain
State figure；Fig. 1 (C) is the conidiophore aspect graph of monascus strain；Fig. 1 (D) is the ascocarp aspect graph of monascus strain.
Strain idenfication：Obtained strains of the present invention are via Institute of Microorganism, Academia Sinica's Testing and appraisal, according to strain
The aggregation of data such as cultural characteristic, microscopic features and rRNA gene orders are analyzed, and it is Monascus (Monacus to identify bacterial strain of the present invention
Purpureus), the rRNA gene sequencing result (28SrRNA D1D2 areas fragment) of the bacterial strain is (SEQ ID in such as sequence table
NO:Shown in 1).Compared by literature search comparison and public database DDBJ, EMBL, GenBank etc., this bacterial strain is to divide first
From obtained monascus strain.
The measure of notalin content：It is measured, is used in this experiment according to national standard GB/T5009.222-2008 methods
Under the conditions of, no matter solid state rheology, or liquid culture, the content of present invention gained red yeast rice strain BD-M-01 notalins is all
0mg/Kg。
1st, solid state rheology：
The component of solid medium is：Solid state fermentation red yeast rice.Steaming 15 minutes after long-grained nonglutinous rice sterilized water soaks 24 hours, then
In autoclave, 121 DEG C are sterilized 15 minutes, and monascus specie is inoculated with after cooling and is cultivated in fermentation tank.Cultivation temperature is 30 DEG C,
Incubation time is 8 days.The parallel culture taken in different fermentations tank carries out notalin assay respectively, and acquired results are that tangerine is mould
Cellulose content is zero.The method of notalin assay is：National standard GB/T5009.222-2008 methods describeds.
2nd, liquid culture：
The component of liquid culture medium is：Potato leaching powder 4g/L, glucose 20g/L.
Monascus spore liquid is accessed by 2vol% of inoculum concentration in liquid culture medium, is cultivated.Cultivation temperature is 30
DEG C, incubation time is 72 hours.The parallel culture taken in different blake bottles carries out notalin assay, acquired results respectively
It is zero for notalin content.The method of notalin assay is：National standard GB/T5009.222-2008 methods describeds.
Culture presevation：Screening gained BD-M-01 bacterial strains were deposited in Chinese microorganism strain preservation on 28th in August in 2013
Administration committee's common micro-organisms center (CGMCC), preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, postcode：
100101.The deposit number of the bacterial strain is：CGMCC No.8120.
Embodiment 6
1st, solid state rheology：
The component of solid medium is：Solid state fermentation red yeast rice.Steaming 15 minutes after long-grained nonglutinous rice sterilized water soaks 24 hours, then
In autoclave, 121 DEG C are sterilized 15 minutes, and monascus specie is inoculated with after cooling and is cultivated in fermentation tank.
Cultivation temperature is 28 DEG C, and incubation time is 10 days.The parallel culture progress tangerine taken in different fermentations tank is mould respectively
Cellulose content is determined, and acquired results are that notalin content is zero.The method of notalin assay is：National standard GB/T5009.222-
2008 methods describeds.
2nd, liquid culture：
The component of liquid culture medium is：Potato leaching powder 4g/L, glucose 10g/L, MgSO40.1g/L, K2HPO40.1g/
L, surplus is water.
Monascus spore liquid is accessed by 2vol% of inoculum concentration in liquid culture medium, is cultivated.Cultivation temperature is 28
DEG C, incubation time is 72 hours.The parallel culture taken in different blake bottles carries out notalin assay, acquired results respectively
It is zero for notalin content.The method of notalin assay is：National standard GB/T5009.222-2008 methods describeds.
Embodiment 7
1st, solid state rheology：
The component of solid medium is：Solid state fermentation red yeast rice.Steaming 15 minutes after long-grained nonglutinous rice sterilized water soaks 24 hours, then
In autoclave, 121 DEG C are sterilized 15 minutes, and monascus specie is inoculated with after cooling and is cultivated in fermentation tank.
Cultivation temperature is 35 DEG C, and incubation time is 5 days.The parallel culture taken in different fermentations tank carries out notalin respectively
Assay, acquired results are that notalin content is zero.The method of notalin assay is：National standard GB/T5009.222-
2008 methods describeds.
2nd, liquid culture：
The component of liquid culture medium is：Potato leaching powder 2g/L, glucose 40g/L, MgSO40.2g/L, K2HPO40.2g/
L, surplus is water.
Monascus spore liquid is accessed by 2vol% of inoculum concentration in liquid culture medium, is cultivated.Cultivation temperature is 35
DEG C, incubation time is 36 hours.The parallel culture taken in different blake bottles carries out notalin assay, acquired results respectively
It is zero for notalin content.The method of notalin assay is：National standard GB/T5009.222-2008 methods describeds.
Embodiment 8
Liquid culture：
The component of liquid culture medium is：Potato leaching powder 4g/L, glucose 35g/L, MgSO40.2g/L, K2HPO40.2g/
L, surplus is water.
Monascus spore liquid is accessed by 2vol% of inoculum concentration in liquid culture medium, is cultivated.Cultivation temperature is 35
DEG C, incubation time is 36 hours.The parallel culture taken in different blake bottles carries out notalin assay, acquired results respectively
It is zero for notalin content.The method of notalin assay is：National standard GB/T5009.222-2008 methods describeds.
The detection gained monascus strain of embodiment 9 prepares the physicochemical property of cheese
Example 4 prepares gained cheese, detects its physicochemical property.Acquired results show：Institute is prepared by the above method
Cheese is obtained with the red streak as marble, delicate mouthfeel, local flavor is gentle.Monascus is produced in Cheese during Ripening
Physiological activator imparts the new function of conventional cheese, therefore the cheese for preparing of bacterial strain of the present invention improves the battalion of conventional cheese
Support value and health-care efficacy.It is as shown in Figure 2 that embodiment 4 prepares gained cheese profile：Have inside the cheese splitted as Dali
The same red streak of stone.
Notalin assay is carried out to gained cheese, acquired results are that notalin content is zero.Notalin assay
Method be：National standard GB/T5009.222-2008 methods describeds.
Comparative example 1
Contrast experiment is carried out according to the technological parameter of embodiment in patent CN103444878A, its specific technical process is such as
Under：
(1) take 100L to examine qualified fresh cow milk to pass through standardization, fat content is adjusted to 3.1%, in 72 DEG C
Lower sterilization 2min, is subsequently cooled to 28 DEG C；R-704 leavenings are inoculated with, by 1g/50L (leavening that 1g is added in 50L raw milks)
Carry out fermentative acidification to pH value and drop to 6.5；
(2) (renin of 1g Hansen Corp. of renin addition section, stirring are added in 100L raw milks by 1g/100L
Curdled milk 30min obtains curdled milk after 10min；
(3) using sword spacing as 1.8cm steel wire cutter, by curd cutting into 1.8cm3Cuboid, obtain ziega；
(4) stirring 10min drain 30% whey, the terminal of discharging whey is used as when the pH value of whey is down to 5.4；Add
2.5% salt, mold forming is entered by ziega, and 18h is stood at 18 DEG C, further discharges whey, during which overturns one every 2h
It is secondary；
(5) about 1mm Monascus spore liquid is uniformly sprayed to 250g ziegas surface, wherein, in Monascus spore liquid
Bacterium number is 5 × 104Cfu/mL, is made by following methods：Monascus GL-1 is carried and is a few days ago inoculated in monascus culture medium, institute
Stating monascus culturing base formula is：Glucose 40g/L, peptone 5g/L, MgSO40.5g/L, K2HPO40.5g/L；It is put into nothing
It is ripe in bacterium maturation case.Maturation condition is：Initial stage, maturation was 20 DEG C of temperature, and initial stage, the envionmental humidity of maturation was 90%, just
The time of phase maturation is 2 weeks；Middle and later periods ripe temperature is 16 DEG C, and middle and later periods ripe envionmental humidity is 90%, in after
The time of phase maturation is 2 weeks；Produce monascus cheese.
Table 1 is to integrate system with reference to standard GB/T 5420-2010 and Chinese dairy processing industry industry standard RHB504-2004
Fixed mold cheese subjective appreciation standard.
Table 2 is the sense organ using monascus cheese made from the preparation method in embodiment 1~4 and comparative example 1
Evaluating data.
The sensory evaluation standard scale of table 1
The monascus cheese sense organ evaluating meter of table 2
| 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 average value ± standard drawn after the standards of grading scoring in table 1
Difference, 100 points are full marks.Same a line, it is not notable that identical letter represents difference.
From the sensorial data of table 2 can be seen that 4 embodiments in organoleptic indicator without significant difference, with comparative example 1
Organoleptic indicator also without significant difference.Monascus cheese made from the preparation method of the present invention, with the distinctive taste of this kind of cheese
Taste and smell, fermenting aroma are strong, and with the distinctive tender texture of such cheese, shell is good, surface is uniform, careful, lossless
Lose, shell takes on a red color or purple, inside is in uniform red or purple；It is particularly suitable for the eating habit of Chinese Consumer's.
Table 3, table 4 and table 5 are traditional soft cheese respectively, monascus cheese made from the preparation method of embodiment 1 and right
Than the component list of monascus cheese made from the preparation method of embodiment 1.Conventional cheese in table 3 is how U.S. freshJin Biwen milk
Junket (No. 1 cheese) and cook's selects original flavor inscription on ancient bronze objects not cheese (No. 2 cheese), respectively purchased from Shanghai Gao Fu Food Co., Ltd and big
Prosperous three long day (Shanghai) commerce and trade Co., Ltd.
The traditional soft cheese ingredients table of table 3 (per 100g cheese)
Monascus cheese component list in the embodiment 1 of table 4 (per 100g cheese)
| Protein (g) | 21±3 | Lactose (g) | 0.12±0.02 |
| Fatty (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 |
| Ca2+(mg) | 160±20 | γ-aminobutyric acid (mg) | 9±1 |
Monascus cheese component list in the comparative example 1 of table 5 (per 100g cheese)
| Protein (g) | 21±3 | Lactose (g) | 0.12±0.02 |
| Fatty (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 |
| Ca2+(mg) | 160±20 | γ-aminobutyric acid (mg) | 6±1 |
It can be seen that from the contrast of table 3, table 4 and table 5：Contain in monascus cheese made from embodiment 1 and comparative example 1
The bioactive ingredients such as monascorubin, monascus and MonacolinK (Monacolin K) not available for traditional soft cheese,
And the content of γ-aminobutyric acid be higher than monascus in traditional soft cheese, and monascus cheese made from embodiment 1,
The content of the bioactive ingredients such as MonacolinK (Monacolin K) and γ-aminobutyric acid is higher than comparative example 1 and is made
Monascus cheese.
In 3~table of table 5, the measure of moisture, fat and NaCl uses National Standard of the People's Republic of China's GB5421 hard
Cheese detection method.Protein measuring uses GB5413.1-1997 Milk powder and formula foods for infant and young children protein measuring side
Method.The measure of lactose is using lactose, sugarcane in the People's Republic of China's standard GB/T 5413.5-2010 infant foods and dairy products
High performance liquid chromatography in the measure of sugar.Ca2+Measure use People's Republic of China (PRC) national food safety standard infant
Calcium in food and dairy products, iron, zinc, sodium, potassium, magnesium, the measure of copper and manganese.The measure of γ-aminobutyric acid using Zheng Xiaoping etc. (《It is high
Free aminoacid content in effect liquid phase chromatogram method analysis mold cheese》<Shanghai Aquatic Products Univ. 9CN)'s journal>2003,12(3):282-
284) high performance liquid chromatography.The measure of monascorubin uses National Standard of the People's Republic of China GB/T5009.150-
2003 determine.Monacolin K measure using Zhu Hua etc. (《HPLC methods determine acid type and lactone type Monacolin in red yeast rice
K》<Wuxi Light Industry Univ.'s journal>2003,22(3):46-52).The biomass of monascus ruber using Shao Wei etc. (《Monascus is laid eggs
White enzyme activity research》<China brewages>2006,(5):Method 34-37) is determined.
The preparation method of cheese of the present invention, the method due to being directly inoculated with using Monascus spore liquid, makes cheese making machine for work
Skill is simpler, it is easier to realize industrialized production；And the preparation method of the present invention can be very good to add using existing cheese
Construction equipment and production line, it is not necessary to extra equipment investment or transformation, it is cost-effective.The method that Monascus spore liquid is directly inoculated with
The enzyme systems such as protease, the polypeptidase of monascus metabolism generation can be made to be distributed over since ripe initial stage in monascus cheese
Portion and outside, therefore, cheese is in maturation, and its internal protein hydrolysis rate is significantly improved, while protein is hydrolyzed
Degree be also improved.Therefore, monascus cheese made from preparation method of the invention, the content of γ-aminobutyric acid will
Higher than the monascus cheese in traditional soft cheese and comparative example.
Purple Monas cuspurpureus Went fermentation liquid obtained by the different condition of culture of comparative example 2
In addition to the temperature and time of the liquid culture of purple Monascus Strains described in adjustment embodiment 6, remaining step and implementation
Example 6 is identical.Purplish red bent bacterium vigor and bacterium number in zymotic fluid, detection zymotic fluid are obtained, testing result is as shown in table 6.
The distinct methods of table 6 prepare gained Monascus fermentation broth testing result
The result of table 6 shows, when cultivation temperature and incubation time are when outside scope of the present invention, in gained zymotic fluid
Bacterium number can produce significant decline.
It should be understood that after the above of the present invention has been read, those skilled in the art can make various to the present invention
Change or change, these equivalent form of values equally fall within the application appended claims limited range.
Claims (10)
1. a kind of preparation method of monascus cheese, it is characterised in that it is comprised the steps of：
(1) by the raw milk after sterilization, the inoculating lactic acid bacterium leavening agent under conditions of 28 DEG C~32 DEG C, fermentation to pH value is 6.2
~6.6；
(2) renin is added, curdled milk after stirring obtains curdled milk；
(3) described curdled milk is subjected to cutting process, obtains ziega；
(4) it is 5.4~5.8 by described ziega discharging whey to pH value, enters mold forming, periodically standing, upset；
(5) stood after the ziega saline sook for obtaining step (4), spray monascus (Monascus) spore liquid, it is ripe, i.e.,
Can, wherein, the monascus bacterium number in described Monascus spore liquid is 104Cfu/mL~105cfu/mL；Described monascus spore
Monascus strain in sub- liquid is purplish red song (Monascus purpureus) BD-M-1 that deposit number is CGMCC No.8120
Bacterial strain.
2. preparation method as claimed in claim 1, it is characterised in that in step (1), described raw milk for rich milk and/
Or skimmed milk；Described raw milk is the one or more in cow's milk, sheep breast, horse breast and bactrian camel milk；Described sterilization is Pasteur
Sterilization；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)；Addition 10U~20U breast in the raw milk that the addition of described lactic acid bacteria fermenting agent is every 100L
Acid bacteria fermentation agent；
And/or, in step (2), described renin is calf abomasum renin and/or microbial rennet；Described curdled milk
Described renin is configured to the curdled milk enzyme aqueous solution that mass concentration is 1~2wt%, in 28 DEG C~30 DEG C by enzyme in addition
Added after lower insulation 20min；Addition 1g~3g lactic acid bacteria hair in the raw milk that the addition of described renin is every 100L
Ferment agent；
And/or, in step (2), the time of described stirring is 5min~10min；The time of described curdled milk be 30min~
40min；
And/or, in step (3), the described steel wire cutter being cut into using sword spacing as 1.8cm~2.2cm, by curd cutting Cheng Ning
Newborn block；The specification of described ziega is 1.8cm3~2.2cm3 cuboid；
And/or, in step (4), during the terminal of described discharging whey, the pH value of described ziega is 5.4~5.8；Described
The operation of discharging whey, it is comprised the steps of：Described ziega is placed in the cheese vat added with sieve plate, stirring 5min~
15min~30min is stood after 10min, you can；
And/or, in step (4), the described temperature for entering mold forming is 18 DEG C~22 DEG C；
And/or, in step (4), the time of described standing is 18h~24h；Described regular upset is upset one per 1h~2h
It is secondary；
And/or, in step (5), during described SS saline soaked terminal, the salt content of described ziega for 0.5~
1.5wt%；The content of edible salt in described salt solution is 20~25wt%；Ring when described ziega soaks in salt solution
Border temperature 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 time of described standing is 1h~2h；
And/or, in step (5), the preparation method of described Monascus spore liquid is comprised the steps of：By described purplish red song
(Monascus purpureus) BD-M-1 is inoculated into fluid nutrient medium, activation into culture medium bacterium number be 104cfu/mL~
105cfu/mL, you can；Described fluid nutrient medium is included：4g/L~20g/L potato leaching powder and 20g/L~40g/L Portugal
Grape sugar.
3. preparation method as claimed in claim 2, it is characterised in that the preparation method of described Monascus spore liquid, comprising
The following steps：
1. from purplish red bent BD-M-1 inclined-planes picking spore into sterilized water, spore suspension is obtained after breaing up, described spore is hanged
In supernatant liquid access fluid nutrient medium, the access amount of described spore suspension is 10~20vol%, at 25 DEG C~32 DEG C with
150rpm~200rpm speed shaking table culture 1~3 day, obtains seed liquor；Wherein, described fluid nutrient medium is included：4g/L~
20g/L potato leaching powder and 20g/L~40g/L glucose；
2. described seed liquor is subjected to fermented and cultured in fluid nutrient medium, the access amount of described seed liquor for 5~
10vol%, in, with 150rpm~200rpm speed shaking table culture 3~5 days, being produced at 25 DEG C~32 DEG C；Wherein, described liquid
Body culture medium is included：4g/L~20g/L potato leaching powder and 20g/L~40g/L glucose.
4. preparation method as claimed in claim 1, it is characterised in that in step (5), described sprinkling is by 2mL~10mL
Monascus spore liquid be sprayed at 230g~270g ziega surface, you can；
And/or, in step (5), it is ripe that described maturation includes ripe initial stage, mid-term maturation and later stage；Described initial stage is ripe
Temperature be 20 DEG C~22 DEG C, initial stage, ripe envionmental humidity was 90%~95%, and ripe time at initial stage is 1~2 week；
The ripe temperature of described mid-term is 12 DEG C~16 DEG C, and the ripe envionmental humidity of mid-term is 90%~95%, and mid-term is ripe
Time be 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. monascus cheese made from a kind of preparation method as described in any one of Claims 1 to 4.
A kind of 6. purplish red bent (Monacus purpureus), it is characterised in that it is deposited in Chinese microorganism strain preservation management
Committee's common micro-organisms center, the deposit number of the bacterial strain is CGMCC No.8120.
7. a kind of purplish red bent CGMCC No.8120 cultural method, it is characterised in that the cultural method comprises the following steps：
Purplish red bent CGMCC No.8120 are produced for 5-10 days in solid medium in 28 DEG C of -35 DEG C of cultures.
8. cultural method as claimed in claim 7, it is characterised in that the temperature of the culture is 30 DEG C, the culture when
Between be 8 days, and/or, the solid medium is long-grained nonglutinous rice solid medium, and the long-grained nonglutinous rice culture medium is by the side that comprises the following steps
Method is prepared：Steamed 10~20 minutes after long-grained nonglutinous rice is soaked, sterilizing, thus obtaining the product.
9. a kind of purplish red bent CGMCC No.8120 cultural method, it is characterised in that the cultural method comprises the following steps：
Purplish red bent CGMCC No.8120 are produced for 36~72 hours in liquid culture medium in 28 DEG C~35 DEG C cultures.
10. cultural method as claimed in claim 9, it is characterised in that the temperature of the culture is 30 DEG C, the culture when
Between be 72 hours, and/or, the liquid culture medium be potato liquid culture medium, the potato liquid culture medium include with
Lower component：Potato leaching powder 0.1~0.4%, glucose 1~4%, surplus is water, and the percentage is mass percent；
And/or, the potato liquid culture medium includes following components：Potato leaching powder 0.1~0.4%, glucose 1~4%,
MgSO40.01~0.02%, K2HPO40.01~0.02%, surplus is water, and the percentage is mass percent.
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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 |
| CN104186682A (en) * | 2014-08-04 | 2014-12-10 | 光明乳业股份有限公司 | Health camembert cheese and preparation method thereof |
| CN104186684B (en) * | 2014-08-26 | 2016-08-24 | 光明乳业股份有限公司 | One kind bleu cheese and preparation method thereof |
| CN104255932A (en) * | 2014-09-28 | 2015-01-07 | 中国农业大学 | Cheese and preparation method 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 |
| 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 |
| CN107156316B (en) * | 2016-10-31 | 2020-07-07 | 广西壮族自治区水牛研究所(中国农业科学院水牛研究所) | Soft buffalo milk cheese prepared by mixed fermentation of red yeast rice and mucor and preparation method thereof |
| CN106359637A (en) * | 2016-11-17 | 2017-02-01 | 光明乳业股份有限公司 | Cheese sausage and preparation method thereof |
| CN111423986B (en) * | 2020-01-19 | 2022-03-25 | 北京工商大学 | Monascus purpureus strain capable of producing esterase at high yield and application of monascus purpureus strain in preparation of ester-flavor monascus cheese |
| CN112544724B (en) * | 2020-12-11 | 2023-09-08 | 四川省食品发酵工业研究设计院有限公司 | Preparation method of purple 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| JP2871882B2 (en) * | 1991-04-02 | 1999-03-17 | 森永乳業株式会社 | Monascus aged cheese and method for producing the same |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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