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Monascus cheese, monascus purpureus and culture method of monascus purpureus

A cultivation method and technology of Monascus, applied in the biological field, can solve the problems of low content of active metabolites and difficulty in flavor being accepted by Chinese consumers

Active Publication Date: 2015-05-06
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to solve the technical problems that the content of active metabolites in the existing Monascus cheese is low and the flavor is difficult to be accepted by Chinese consumers. training method

Method used

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  • Monascus cheese, monascus purpureus and culture method of monascus purpureus
  • Monascus cheese, monascus purpureus and culture method of monascus purpureus
  • Monascus cheese, monascus purpureus and culture method of monascus purpureus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] (1) Take 100L of qualified fresh milk and undergo standardization treatment to adjust the fat content to 3.1%, sterilize at 72°C for 15s, and then cool to 28°C; Add 10U of starter) to ferment and acidify to a pH value of 6.6;

[0063] (2) According to 1g / 100L (add 1g of chymosin to 100L raw milk, add the rennet of Co. Hansen Company, stir for 5 minutes and then curd for 40 minutes to obtain curd;

[0064] (3) Cut the curd into 1.8cm with a wire knife with a blade spacing of 1.8cm 3 cuboid, curd block;

[0065] (4) Stir for 5 minutes and let it stand for 15 minutes to drain 30% of the whey. When the pH value of the curd drops to 5.4, it will be used as the end point of the whey discharge; put the curd into a mold and let it stand at 18°C 18h, further discharge the whey, and turn over every 2h during this period;

[0066] (5) Put the curd block into 20% brine with a mass concentration, soak for 4 hours at 14° C., so that the salt content of the curd block reaches 1.0 w...

Embodiment 2

[0068] (1) Take 100L of qualified fresh goat milk and undergo standardized treatment to adjust the fat content to 3.3%, sterilize at 68°C for 30s, and then cool to 30°C; Add 20U of starter) to ferment and acidify to pH 6.2;

[0069] (2) According to 2g / 100L (add 2g of chymosin to 100L raw milk, add rennet from Danisco Company, stir for 10min and then curd for 35min to obtain curd;

[0070] (3) Cut the curd into 2.2cm with a wire knife with a blade spacing of 2.2cm 3 cuboid, curd block;

[0071] (4) After stirring for 10 minutes, let it stand for 30 minutes, drain 40% of the whey, and when the pH value of the whey drops to 5.8, it will be used as the end point of whey discharge; mold the curd block, and let it stand for 24 hours at 22°C. The whey is further discharged, during which it is turned over every 1 hour;

[0072] (5) Soak the curd block in brine with a mass concentration of 22% at 16°C for 8 hours, so that the salt content of the curd block reaches 0.5 wt%. After t...

Embodiment 3

[0074] (1) Take 100L of qualified fresh horse milk and undergo standardized treatment to adjust the fat content to 3.5%, sterilize at 70°C for 25s, and then cool to 32°C; inoculate Flora Danica starter, press 15U / 100L (100L raw milk Add 15U starter) to ferment and acidify to pH 6.4;

[0075] (2) According to 3g / 100L (add 3g of rennet in 100L raw milk, add rennet from DSM, stir for 7min and then curd for 30min to obtain curd;

[0076] (3) Cut the curd into 2.0cm with a wire knife with a blade spacing of 2.0cm 3 cuboid, curd block;

[0077] (4) After stirring for 7 minutes, let it stand for 25 minutes, drain 50% of the whey, and when the pH value of the whey drops to 5.6, it will be used as the end point of whey discharge; mold the curd block, and let it stand for 21 hours at 20°C , to further discharge the whey, and turn it over every 1.5 hours during this period;

[0078] (5) Soak the curd block in brine with a mass concentration of 25% at 15° C. for 6 hours, so that the sa...

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Abstract

The invention discloses monascus cheese and a preparation method thereof.The preparation method of the monascus cheese comprises the following steps of: (1) inoculating a lactic acid bacterium fermentation agent to sterilized raw milk at 28-32 DEG C for fermentation till a pH (potential of hydrogen) value is 6.2-6.6, (2) adding chymosin, curding to form curd after stirring, (3) cutting the curd to form curd blocks, (4) draining the curd blocks till the pH (potential of hydrogen) value is 5.4-5.8, putting into a mold for forming, standing, and turning over regularly, and (5) soaking the curd blocks obtained in Step (4) with saline, then standing, spraying monascus spore liquid, and curing, wherein a monascus strain is monascus purpureus BD-M-1 strain with the collection number of CGMCC (China General Microbiological Culture Collection Center) No. 8120. The monascus cheese improves the texture and flavor of cheese, and adds a nutritive value of the cheese, and the preparation method is simple and convenient.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a monascus cheese, a purple red yeast rice and a cultivation method thereof. Background technique [0002] Monascus has been used in my country for thousands of years. It is one of the earliest beneficial fungi used in food processing in my country and is recognized as a safe edible fungus. Modern medical research has proved that Monascus has the effects of lowering cholesterol, blood sugar and blood pressure, and Monascus can produce a variety of metabolites with physiological activities during the fermentation process, such as: Monascus pigment, Monacolin (Monacolin K ) substances, γ-aminobutyric acid and various enzymes, etc. [0003] Casein is known as "milk gold". It concentrates most of the essence of milk and has very high nutritional value. It is a typical high-nutrition health food and excretes a large amount of whey. Therefore, the content of lactose in cheese ...

Claims

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Application Information

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IPC IPC(8): A23C19/032C12N1/14C12R1/645
Inventor 侯建平郭本恒刘振民杭锋于华宁宋馨穆海菠王钦博朱军伟
Owner BRIGHT DAIRY & FOOD
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