Preparation method of ginger and soybean cheese

A soybean and ginger technology, applied in the field of food processing, can solve problems such as lack of coagulant sources

Inactive Publication Date: 2014-09-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, provide a preparation method of ginger soybean cheese, achieve the purpose of reducing costs, improve the production efficiency of soybean cheese, and effectively solve the problems of lack of coagulant sources and the like

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  • Preparation method of ginger and soybean cheese

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preparation example Construction

[0013] A preparation method of ginger soybean cheese, the method comprises the following steps: (1) soaking soybeans and then grinding to obtain soybean milk, and performing ultrasonic-assisted cooking of the soybean milk, the ultrasonic power is 100-500W, and the boiling temperature is 80-100 ℃, the cooking time is 5-10min; (2) cooling after cooking, adjusting the temperature and pH of the soybean milk, and then adding the protease extracted from ginger for enzymatic hydrolysis to obtain an enzymatic hydrolyzate solution, the amount of ginger protease added It is 1-3% of the mass of soybean milk, the enzymatic hydrolysis temperature is 55-65 ℃, and the enzymatic hydrolysis time is 1-3 h; (3) 2mmol / L calcium chloride is added to the enzymatic hydrolysis solution, and then the enzymatic hydrolysis solution is sterilized , After cooling, access to Lactobacillus bulgaricus and Streptococcus thermophilus for fermentation, the ratio of the Lactobacillus bulgaricus to Streptococcus t...

Embodiment 1

[0018] Soybeans are soaked and then milled to obtain soymilk. Under the condition of ultrasonic power of 400W and boiling temperature of 90°C, the soybean milk is subjected to ultrasonic-assisted cooking for 8 minutes, cooled after cooking, and the temperature and pH of the soymilk are adjusted. Under the condition of 60 °C, add 2% ginger protease for enzymatic hydrolysis for 1.5 hours to obtain an enzymatic hydrolysis solution, add 2 mmol / L calcium chloride to the enzymatic hydrolysis solution, and then sterilize and cool the enzymatic hydrolysis solution. Under the conditions of 4% and 37°C fermentation temperature, Lactobacillus bulgaricus and Streptococcus thermophilus with a compound ratio of 1:1 were added for fermentation for 50min, and then the ginger soybean cheese was obtained by refrigerating at 4°C for 12h after fermentation.

Embodiment 2

[0020] Soybeans are soaked and then milled to obtain soymilk. Under the conditions of ultrasonic power of 300W and boiling temperature of 95°C, the soybean milk is subjected to ultrasonic-assisted cooking for 9 minutes, cooled after cooking, and the temperature and pH of the soymilk are adjusted. Under the condition of 55 ℃, add 2% ginger protease for enzymatic hydrolysis for 2 hours to obtain an enzymatic hydrolysis solution, add 2 mmol / L calcium chloride to the enzymatic hydrolysis solution, and then sterilize and cool the enzymatic hydrolysis solution. 5%, under the condition of fermentation temperature of 36°C, adding Lactobacillus bulgaricus and Streptococcus thermophilus with a compound ratio of 1:1 for fermentation for 40min, and refrigerating at 4°C for 12h after fermentation to obtain ginger soybean cheese.

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Abstract

The invention discloses a preparation method of ginger and soybean cheese, belonging to the technical field of food processing. The method comprises the following steps: (1) soaking soybeans, grinding to obtain soybean milk, and boiling the soybean milk in an ultrasonic-assisted manner; (2) cooling the boiled soybean milk, adjusting the temperature and the pH value of the soybean milk, and adding ginger protease for enzymolysis to obtain enzymolysis liquid; and (3) adding calcium chloride into the enzymolysis liquid, sterilizing the enzymolysis liquid, cooling, inoculating lactobacillus bulgaricus and streptococcus thermophilus for fermentation, and refrigerating after fermenting to obtain the ginger and soybean cheese. The method has the characteristics of simple process equipment, safety in operation, high enzymolysis efficiency, low cost and the like, and the ginger and soybean cheese prepared by the method is high in nutritional value, has ideal flavor characteristics, and is free of beany flavor and easy to digest and absorb.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a preparation method of ginger soybean cheese. Background technique [0002] "Ginger juice bumped milk" is a traditional dairy product in my country. It has been proved that the rennet factor is ginger protease. This discovery makes ginger protease promising to be used in cheese production as rennet to relieve the calf abomasum. Supply is tight. The hydrolysis of protein by protease reduces the pH value of the system, and the decrease of pH value will promote the gelation of soybean protein and form coagulated soybean milk. At the same time, the protease hydrolysis of soybean protein breaks the protein peptide chain, the spatial structure of the protein changes, and the peptide chains combine with each other, which is the premise of gel formation. Cui Xuhai, Yu Xin and others have proved that ginger contains factors that can coagulate soymilk, and added it to the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 吴非孙楚赵城彬刘瑶姚子鹏周媛媛董兴叶李秋盛慧刘金阳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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