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Processing method of remaking soybean cheese combinations

A processing method and cheese technology, applied in the field of food processing, can solve the problems of high milk consumption and high price, and achieve the effects of improving taste, low production cost and improving storage characteristics

Inactive Publication Date: 2010-04-21
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the large consumption of ordinary milk cheese milk, the price is high
Has not been promoted in our country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. After drying the soybeans in an oven at 100°C for 20 minutes, add three times the volume of 1% NaHCO 3 Soak in the solution for 12 hours. Soybean milk is obtained by mixing and grinding the soaked soybeans at a ratio of 1:7 by weight of soybeans to water.

[0032] Add 0.8-1.2kg of whey powder or 1.6-2kg of skimmed milk powder to 100kg of soybean milk.

[0033] Soymilk was sterilized at 100°C for 20 minutes.

[0034] 2. When the soy milk is cooled to 40°C, add 2 to 5 kg of lactic acid bacteria starter (such as a mixed starter of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) into the soy milk and ferment at 42°C. After 2.3 to 3.5 hours, stop the fermentation when the pH of the soybean milk is 4.55 to 4.62.

[0035] 3. Cut soybean curds into small curds, heat to 50°C, keep for 5-10 minutes to promote the discharge of whey, and then squeeze the obtained small curds to further discharge whey to obtain soybean protein curds grain.

[0036...

Embodiment 2

[0040] 1, the soya-bean milk that kills bacteria obtained by the method for embodiment 1.

[0041] 2. Cool the soymilk to about 40°C, add 1% whey powder and 3% lactic acid bacteria starter, and ferment in a 42°C incubator for 3 hours to obtain soybean curd.

[0042] 3. The soybean curd is divided into small curd pieces, and the water bath is heated to 50°C to promote the elimination of whey in the soybean curd. The obtained small curd blocks are further pressed to obtain soybean curd grains.

[0043] 4. Add Mg to soybean curd grains 2+ 0.001mol kg -1 , Ca 2+ 0.002mol·kg -1 , Mn 2+ 0.001mol kg -1 .

[0044] Mg that can be added 2+ Can be MgSO 4 or MgCl 2 ;Ca can be added 2+ Can be CaCl 2 or CaCO 3 ; Mn that can be added 2+ Can be MnSO 4 .

[0045] Then inoculate 2L of mucormycetes spore liquid in every 100Kg soybean protein curd grain. The curd grains were placed in an incubator at 26°C for 36 hours.

[0046]5. Take out the fermented curd grains and add 0.5kg ...

Embodiment 3

[0049] With the soybean curd particle obtained by the method similar to embodiment 2, then by Mg 2+ 0.001mol kg -1 , Ca 2+ 0.002mol·kg -1 , Mn 2+ 0.001mol kg -1 The ratio of adding Mg 2+ , Ca 2+ and Mn 2+ , and then inoculate the Mucor spore liquid in an amount of 2%. The curd grains are cultivated in an incubator at 26° C. for 36 hours, the fermented curd grains are taken out and 0.5% NaCl is added, stirred evenly, and pressed to obtain soybean cheese. The pressed soybean cheese was aged at 4°C for 20 days.

[0050] Shred the mature soybean cheese, take 50kg soybean cheese, 16kg butter, 3kg gelatin, 10kg skimmed milk powder, 1.6kg sodium citrate, 0.8kg disodium hydrogen phosphate, 3kg salt, 1kg sucrose and 10kg carrot juice in a melting pot , heated to 110°C to melt it. Process the melted material through a colloid mill to emulsify it. Concentrate the emulsified material, add 0.3kg of citric acid near the end of concentration, and fill it while it is hot. In this ...

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PUM

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Abstract

The invention provides a process method for remade soybean cheese products, belongs to the food processing filed, and relates to improved remade cheese made by soybean and the producing method thereof. Firstly, lactobacillus leaven is inoculated in the bean milk, and through ferment, the clabber is made into; clabber grains are obtained through compression; mucor spore liquid is inoculated, propermetal ion is added, after cultivation, sodium chloride is added in the clabber grains, and through compression, the soybean cheese is formed; the soybean cheese is positioned with 4-8 DEG C for maturing; butterine, butterfat, stabilizing salt, or flavoring are added in the soybean cheese, through thaw, concentration, compression, and figuration, the remade soybean cheese is produced. The producthas high nutrition value with low salt content, is easy to be stored, can satisfy the taste of the Chinese, and is cheap.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to an improved processed cheese prepared from soybeans and a preparation method thereof. technical background [0002] Cheese is an ancient dairy product with a long history of production. It is rich in protein, fat, various amino acids, sugars, organic acids, trace elements and minerals. During the fermentation process, the protein in cheese is gradually decomposed into peptides, peptones, amino acids and other small molecular substances through the action of rennet and microbial protease. These small molecular substances are more easily digested and absorbed by the human body, so that the cheese in cheese The digestibility of protein reaches 96% to 98%. Therefore, increasing the intake of cheese in daily life is extremely beneficial to enhancing physical fitness and maintaining health. [0003] At present, the production of cheese in China is very limited. There are only a few compa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L1/20A23L11/45A23L11/50
Inventor 顾瑞霞许小刚杨旭
Owner YANGZHOU UNIV
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