Aspergillus oryzae aged cheese and preparation method thereof
Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.
1. A method for preparing an Aspergillus oryzae aged cheese, comprising the following steps:
S1: inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.5
S2: adding 1.2 g per 100 L raw milk of calf rennet and obtaining curd after curding for 50 minutes;
S3: cutting the curd to obtain curd blocks; and
S4: moulding the curd blocks after expelling whey, performing pickling for 12 hours in a sodium chloride aqueous solution with a mass concentration of 15% and ripening after demoulding, wherein 5 days are taken for ripening under 25° C.; 7 days are taken for ripening under 20° C.; 15 days are taken for further ripening under 8° C.; the relative humidity of an environment for maturing is 95%,
wherein a lactic acid bacteria in the lactic acid bacteria fermentation agent in the step S1 is one or more selected from the group consisting of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. lactis biovar. diacetylactis,
an addition amount of the lactic acid bacteria fermentation agent is 2.0 g per 100 L raw milk,
an addition amount of the Aspergillus oryzae spore powder in the step S1 is 0.002‰ of the mass of the raw milk.
2. The method according to claim 1 , wherein the raw milk in the step S1 is fresh milk or reconstituted milk; the source of the raw milk is one or more of cow milk, mare milk, goat milk and camel milk; the sterilization is pasteurization; the pasteurization temperature is 70° C.-72° C.; the pasteurization time is 15 s-60 s; the fermentation temperature is 28° C.-33° C.; the fermentation time is 30 min-150 min;
and/or, when the sterilization is completed, a process of cooling the sterilized raw milk is performed; the cooling temperature is 28° C.-33° C.
3. The method according to claim 1 , wherein the Aspergillus oryzae spore powder in the step S1 is added as an Aspergillus oryzae spore powder solution; a preparation method of the Aspergillus oryzae spore powder solution comprising the following step: dispersing the Aspergillus oryzae spore powder in sterile water, wherein the Aspergillus oryzae spore powder is 0.1%-5% of the mass of the sterile water.
4. The method according to claim 1 , wherein
the cutting in the step S3 is cutting the curd to curd blocks with steel wire cutters, wherein the spacing of the cutter edges is 10 mm-30 mm.
5. The method according to claim 1 , wherein after the pickling, a content of the sodium chloride in the curd blocks is 0.6%-1.5%.
6. An Aspergillus oryzae aged cheese prepared by the method according to claim 1 .