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Coated soybean cheese and making method thereof

A production method and smear-type technology, which is applied in the field of smear-type soybean cheese and its production, can solve the problems of soybean protein gel such as poor smearability and melting in the mouth, unsatisfactory quality and flavor characteristics, etc., so as to relieve menopausal conditions and relieve demand The effect of stress and prevention of arteriosclerosis

Active Publication Date: 2013-03-20
EAST CHINA UNIV OF SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is necessary to overcome certain technical difficulties in order to make soybean cheese without dairy products ingredients have ideal spreadability and melt in the mouth
Since soy globinin has higher water-holding properties than casein and tends to form a gel when heated, the resulting soy protein gel has poor spreadability and mouth-melting properties
At the same time, soybean products are prone to beany flavor and tend to form a grainy texture compared to the creamy texture of milk products. Their quality and flavor characteristics are not ideal, so further improvement is necessary

Method used

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  • Coated soybean cheese and making method thereof
  • Coated soybean cheese and making method thereof
  • Coated soybean cheese and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 , the preparation of soybean cheese

[0031] 1.1. Preparation of soybean milk

[0032] In this example, the preparation of soybean milk refers to the conventional method, the main difference is that baking soda is added to remove the beany smell and ultrasonic treatment is used in the process, the details are as follows:

[0033] like figure 1 As shown, take northeast soybeans, wash them and soak them in water at room temperature for 12-18 hours. In order to reduce the beany smell, baking soda is added at the same time, and the amount added is 0.1-0.3% (w / v) of the total weight of the mixture.

[0034] Soaked soybeans are heated and boiled for 10 minutes, then washed with water and shelled. Using a thermal refining soymilk machine, the shelled soybeans were intermittently refined for 7 times at 85°C and a rotational speed of 11,000 rpm, each time for 30 s, during which time insulation and heating were carried out. In order to increase the dissolution rate...

Embodiment 2

[0072] Embodiment 2, performance test

[0073] In order to study the difference in properties, the properties of soybean cheese prepared by different processes were tested. The colloid added is carrageenan CH515 (purchased from Danisco (China) Co., Ltd.), the added oil is coconut oil, and the lactic acid bacteria starter is inoculated with 0.06% (w / v) bacterial classification (Lactobacillus acidophilus NCFM) by skimmed milk. TM : Bifidobacterium HOWARUTM Bifido=1:1, purchased from Danisco (China) Co., Ltd.), obtained by fermentation at 37° C. for 18 hours; the protease used was papain.

[0074] 2.1. Sample preparation

[0075] The sample preparation process for performance testing is as follows:

[0076] The curd was fermented by lactic acid bacteria at 37°C, then the soybean cheese sample A was obtained by cutting and whey pressing, and the spreadable soybean cheese sample A was obtained through the 1.3 reprocessing process # ;

[0077] Soybean cheese sample B was obtaine...

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Abstract

The invention discloses a technology for making coated soybean cheese. The technology for making the coated soybean cheese comprises the following three steps of: A) preparing soybean milk; B) making soybean cheese by mixed fermentation; and C) preparing the coated soybean cheese. The soybean milk is obtained by ultrasonic treatment after soybean is thermally pulped. The soybean cheese is obtained by squeezing soybean curd formed under the co-action of inoculated lactic acid bacteria leaven for fermenting and added D-gluconic acid-delta-lactone (GDL). The coated soybean cheese is prepared by using the soybean cheese subjected to limited enzymolysis as a raw material. The coated soybean cheese which is not added with any milk product components has good flavor property, coated property and deliquescence in mouth.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a spreadable soybean cheese and a preparation method thereof. Background technique [0002] As cheese spread bread has gradually become a popular new way of eating food in some countries, especially in Asian countries, the consumption demand of spread food (cheese) is also increasing. Currently, most spreadable cheeses are produced from animal milk sources, mainly cow's milk. However, in fact, the supply of this dairy product is small in many countries, and due to the increasing shortage of land resources suitable for raising milk-providing animals, especially affected by the deterioration of the environment and the rapid increase of the population, in the future will gradually decrease; coupled with the diversified development of dietary health concepts and culture, vegetarians in the world are gradually increasing and constitute a population that cannot be ignored. For them, th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 谢静莉李晴辉魏东芝
Owner EAST CHINA UNIV OF SCI & TECH
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