Food and Fermentation Industries >

2024 , Vol. 50 >Issue 7: 74 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035950

Optimization of ripening conditions and analysis of quality change of Monascus cheese

  • JIA Xiangfei ,
  • ZHENG Yuanrong ,
  • LIU Zhenmin ,
  • XU Xingmin ,
  • SUN Jia
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  • 1(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy ＆ Food Co.Ltd., Shanghai 200436, China)
    2(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2023-04-25

  Revised date: 2023-06-06

  Online published: 2024-05-09

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Abstract

In order to optimize the quality of Monascus cheese and shorten the ripening time, this experiment applied the screened excellent Monascus strains to cheese making.Firstly, the optimal mixing ratio of Monascus BC20 and ZX99 was determined to be 1∶1.Then, the optimal ripening process parameters were obtained by single factor test and response surface optimization, and the physicochemical, texture and antioxidant properties were studied.The results showed that under the optimal mixing ratio, when the relative humidity was 55.3%, the first stage ripening time was 8.9 d, and the ripening temperature was 30.2 ℃, the formed Monascus cheese had the best sensory quality and better proteolytic indexes.In the ripening process, the moisture content decreased, and the pH first decreased and then increased.In chromaticity index, L* value decreased, a* and b* value increased;The pigment content of Monascus increased gradually.The hardness and chewability increased first and then decreased, the cohesiveness decreased first and then increased, and the overall viscosity decreased.The Monascus cheese had better antioxidant activity than the control cheese without Monascus.In conclusion, the optimization of ripening conditions can improve the sensory quality and shorten the ripening time of cheese, and it is confirmed that the addition of Monascus can effectively improve the antioxidant activity of cheese.

Key words： Monascus; cheese; process optimization; sensory analysis; antioxidation

Cite this article

JIA Xiangfei , ZHENG Yuanrong , LIU Zhenmin , XU Xingmin , SUN Jia . Optimization of ripening conditions and analysis of quality change of Monascus cheese[J]. Food and Fermentation Industries, 2024 , 50(7) : 74 -82 . DOI: 10.13995/j.cnki.11-1802/ts.035950

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