Preparation method for soft soybean cheese containing active probiotics

A technology of active probiotics and soybeans, which is applied in the field of food processing to achieve good anti-allergic properties, unique flavor, and the effect of maintaining flavor and texture

Active Publication Date: 2015-03-25
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no process of combining traditional Chinese fermented bean curd strains with foreign traditi

Method used

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  • Preparation method for soft soybean cheese containing active probiotics
  • Preparation method for soft soybean cheese containing active probiotics

Examples

Experimental program
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Example Embodiment

[0043] Example 1

[0044] (1) Soymilk preparation: select high-quality soybeans, mix them according to the soybean-water mass ratio 1:1, and soak them at 18°C ​​for 8 hours, then soak them with 0.2% sodium carbonate solution, soak them for 15 minutes, and wash them twice. Measure the mass of wet soybeans after soaking, and calculate the water absorption, boil and refine the soybean water mass ratio of 1:5, filter with a sterilized filter, and obtain fresh soybean milk with a pH of 6.0. A prebiotic prepared by adding 1.2% mass fraction of galacto-oligosaccharide and 0.8% mass fraction of fructo-oligosaccharide to fresh soymilk in a volume ratio of 2:1. The addition amount of prebiotic is 1% of the volume of fresh soymilk, 68℃ It is pasteurized for 60 seconds and then cooled to 37°C.

[0045] (2) Add starter: the working starter of Lactobacillus johnsonii KLDS1.7032 (the number of live bacteria of Lactobacillus johnsonii is 3×10 8 cfu / mL) was inoculated into fresh soy milk according...

Example Embodiment

[0052] Example 2

[0053] (1) Soymilk preparation: select high-quality soybeans, mix them according to the soybean-water mass ratio of 1:3, and soak them at 20°C for 12 hours, then soak them in a sodium carbonate solution with a mass fraction of 0.5%, soak them for 25 minutes and then wash them three times, weighing Measure the mass of wet soybeans after soaking, and calculate the water absorption, boil and refine the soybean water mass ratio of 1:7, filter with a sterilized filter to obtain fresh soybean milk, the pH of the fresh soybean milk is 7.0. A prebiotic prepared by adding 1.2% mass fraction of galacto-oligosaccharide and 0.8% mass fraction of fructo-oligosaccharide to fresh soymilk in a volume ratio of 2:1. The addition amount of prebiotic is 3% of the volume of fresh soymilk, 72℃ Lower pasteurization for 90s, then cool to 38°C.

[0054] (2) Add starter: the working starter of Lactobacillus johnsonii KLDS1.7032 (the number of live bacteria of Lactobacillus johnsonii is 5...

Example Embodiment

[0061] Example 3

[0062] (1) Soymilk preparation: select high-quality soybeans, mix them according to the soybean-water mass ratio of 1:2, and soak them at 19°C for 10 hours, then soak them with 0.4% sodium carbonate solution, soak them for 20 minutes, and wash them three times, weighing Measure the mass of the wet soybeans after soaking, and calculate the water absorption, boil and refine the soybean water mass ratio 1:6, filter with a sterilized filter, and obtain fresh soybean milk with a pH of 6.4. Fresh soymilk is mixed with 1.2% galacto-oligosaccharide and 0.8% fructo-oligosaccharide in a volume ratio of 2:1. The addition amount of prebiotic is 2% of the volume of fresh soymilk, 70℃ It is pasteurized for 75s and then cooled to 38°C.

[0063] (2) Add starter: the working starter of Lactobacillus johnsonii KLDS1.7032 (the number of live bacteria of Lactobacillus johnsonii is 5×10 8 cfu / mL) was inoculated into fresh soymilk at an inoculum of 2%, fermented at 37°C for 2h, then ...

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Abstract

The invention discloses a preparation method for soft soybean cheese containing active probiotics. The preparation method comprises the following steps: (1) preparing soybean milk; (2) adding a leavening agent; (3) adding a coagulating agent; (4) cutting draining whey; (5) squeezing; (6) salting; (7) inoculating mould to obtain a cheese product. The prepared soft soybean cheese can simultaneously exert the comprehensive functions of soybeans and probiotics, has the ideal flavor characteristics, can be used for improving the micro-ecological environment in living organisms, and has a better anti-allergic performance.

Description

technical field [0001] The invention relates to a preparation method of soybean soft cheese, in particular to a preparation method of soybean soft cheese containing active probiotics, and belongs to the technical field of food processing. Background technique [0002] Soybean is the main vegetable protein food resource in our country. It is rich in nutrition. Soybean protein is an ideal vegetable protein with a content of 35%-40% and a fat content of 15%-20%. The soybean content accounts for about 50%, and the carbohydrate content is 20%-30%. In addition, it is also rich in calcium, phosphorus, iron, magnesium, zinc, copper and vitamins A, B, E, D, etc. The amino acids in soybeans are complete, of which The content of the 8 kinds of amino acids necessary for the human body is basically similar to that recommended by the United Nations Health Organization, so it has the reputation of "vegetable meat" and "green milk". In addition, soybeans do not contain cholesterol, so they...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 李艾黎韩建春冯镇霍贵成
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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