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Compound nutrient soy milk cheese and preparation method thereof

A soy cheese and nutrition technology, which is applied in the field of compound nutrition soy cheese and cheese, can solve the problems of small soybean usage and complicated process, and achieve the effect of high nutritional value, rich nutrition and low production cost

Inactive Publication Date: 2010-01-27
SHANDONG JIANZHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese invention patents "a method of making cheese that can be used for pizza" (applicant: Northeast Agricultural University, application number: 200710144823.1) and "a cheese containing soy milk and its preparation method" (applicant: East China University of Science and Technology, application number : 200810202514.X) discloses a method for preparing Mozzarella cheese with soybean as a raw material, but it still uses milk as the main raw material, the amount of soybean used is less, the content of soybean milk≤25%, and the process is more complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Soy protein milk preparation

[0023] (1) Pretreatment: mix soybeans and black beans in a weight ratio of 2 to 1, dry them in hot air at 106°C until the water content is 9.8%, remove the skins after cooling, and obtain peeled beans for later use;

[0024] (2) Alkaline blanching and refining: prepare a sodium bicarbonate solution with a weight percentage of 0.06%, and heat it to 86°C, quickly add the dehulled beans to a hot sodium bicarbonate solution that is 6.2 times the weight of the dehulled beans for blanching Grind and centrifuge for 25 minutes to obtain the first slurry, add 36°C clear water 3 times the weight of the removed peas to the slag for extraction, centrifuge to obtain the second slurry, and combine to obtain the slurry;

[0025] (3) Post-processing: heat the pulp to 100°C, keep it warm for 16 minutes, homogenize under high pressure at 60°C and 21Mpa, vacuum degas at 58KPa, sterilize at 131°C for 5 seconds, cool to 10°C for aseptic storage, and obtain ...

Embodiment 2

[0033] 1) Soy protein milk preparation

[0034] (1) Pretreatment: mix soybeans and black soybeans in a weight ratio of 2 to 1, dry them in hot air at 110°C until the water content is 10.5%, remove the skins after cooling, and obtain peeled beans for later use;

[0035] (2) Alkaline blanching and refining: prepare a sodium bicarbonate solution with a weight percentage of 0.08%, and heat it to 89°C, and quickly add the dehulled beans to a hot sodium bicarbonate solution that is 6 times the weight of the dehulled beans for blanching Grind and centrifuge for 28 minutes to obtain the first slurry, add 40°C clear water 3 times the weight of the removed peas to the slag for extraction, centrifuge to obtain the second slurry, and combine to obtain the slurry;

[0036](3) Post-treatment: heat the pulp to 100°C, keep it warm for 25 minutes, homogenize under high pressure at 65°C and 25Mpa, conduct vacuum degassing at 66KPa, sterilize at 135°C for 3 seconds, cool to 20°C for aseptic stor...

Embodiment 3

[0044] 1) Soy protein milk preparation

[0045] (1) Pretreatment: mix soybeans and black soybeans in a weight ratio of 2 to 1, dry them in hot air at 105°C until the moisture content is 9.6%, remove the skins after cooling, and obtain peeled beans for later use;

[0046] (2) Alkaline blanching and refining: prepare a 0.05% sodium bicarbonate solution by weight, and heat it to 85°C, and quickly add the dehulled beans to a hot sodium bicarbonate solution 6 times the weight of the dehulled beans for blanching Grind and centrifuge for 23 minutes to obtain a slurry, add 35°C clear water 3 times the weight of the removed peas to the slag for extraction, centrifuge to obtain a second slurry, and combine to obtain a slurry;

[0047] (3) Post-processing: heat the pulp to 100°C, keep it warm for 15 minutes, homogenize under high pressure at 61°C and 20Mpa, conduct vacuum degassing at 56KPa, sterilize at 130°C for 4 seconds, cool to 12°C for aseptic storage, and obtain soybeans protein ...

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Abstract

The invention discloses a compound nutrient soy milk cheese and a preparation method thereof. In the invention, soybeans and black beans are used as main raw materials through comprehensive technical measurement treatment to prepare the soy protein milk, the soy protein milk and a certain amount of milk are mixed to prepare the compound nutrient soy protein milk with complementary nutrition, the condensed directly-added freeze-dried lactobacillus fermenting agent is inoculated to ferment the compound nutrient soy protein milk, the milk curd is obtained, and the steps such as salinization, flavoring strengthening and pressing and the like are carried out to prepare the compound nutrient soy milk cheese. The compound nutrient soy milk cheese of the invention has the advantages of unique taste and rich nutrient, and the preparation method of the invention has the characteristics of low production cost and capability of large-scale production, adaptability for national conditions, and the like.

Description

technical field [0001] The present invention relates to a kind of cheese, especially relates to a kind of compound nutritional soy cheese prepared by mixing soybean protein milk and milk with soybeans and black soybeans as main raw materials through fermentation method. The present invention also relates to its preparation method, which belongs to biotechnology and the field of bioengineering. Background technique [0002] The so-called cheese is a fermented milk product, which is made through the fermentation process. It is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It also contains lactic acid bacteria that can be healthy. It is similar to solid food and has nutritional value. Very high, every kilogram of cheese products is concentrated from about 10 kilograms of milk, which is a pure natural food. But because the making of cheese has a large demand for milk sources, the cost is high, and it has a milky smell, which is not suitable for most ...

Claims

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Application Information

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IPC IPC(8): A23C19/055A23L1/202A23L1/29A23L11/20A23L33/00
Inventor 栾光社
Owner SHANDONG JIANZHU UNIV
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