Preparation method of processed soybean cheeses

Abstract

A preparation method of processed soybean cheeses comprises the steps of washing soybeans, grinding the soybeans into thick liquid after soaking, filtering and separating to obtain soybean milk, heating the soybean milk to 90 to 95 DEG C for heat preservation, quickly cooling to 38 to 40 DEG C, adding protease and probiotics into the soybean milk, carrying out constant-temperature milk curd, cutting soybean milk curds by using a cheese knife, carrying out constant-temperature draining whey, draining whey until no whey separates out, adding salts into the curds which are subjected to draining whey, stirring uniformly to obtain soybean cheeses by pressing, and carrying out vacuum packaging for cold storage; adding water, white sugar, emulsifying salts, butter and sweetening agents into the soybean cheeses, and obtaining the processed soybean cheeses through melting, concentrating and forming. The processed soybean cheeses prepared by adopting the method provided by the invention have the characteristics that the unique flavor of the processed soybean cheeses is obtained, the texture is delicate, the surface is smooth, the color is uniform, the taste is soft and smooth, no peculiar flavor and bitter taste exist, the nutritive value is high, the storage is easy, and the salt content is low, and conforms to the Chinese taste.

Description

technical field [0001] The invention belongs to the technical field of soybean cheese processing, and in particular relates to a preparation method of processed soybean cheese. Background technique [0002] Soybean is the main vegetable protein food resource in my country, with a protein content of 35% to 40%. The lecithin contained in it can remove the cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular diseases, and protect the heart; Contains a variety of minerals, can supplement calcium, prevent osteoporosis caused by calcium deficiency, promote bone development, and is extremely beneficial to the bone growth of children and the elderly. [0003] Salt coagulants and acid coagulants are generally used in traditional gel bean food processing, but the prepared products have problems such as short storage time, certain residues, and bitter taste. [0004] CN 101156632A discloses a "processing method of remanufactured soybean cheese...

AI Technical Summary

Problems solved by technology

However, there are problems such as long preparation time of soybean cheese, promotion of mold growth and cumbersome protease secretion steps, etc.

[0005] CN102948490A discloses a "soybean cheese curd by adding starter and enzyme and its preparation method", the method is to add lactic acid bacteria and transglutaminase to soybean milk added with soybean oil, and ferment at 30°C to 50°C for 2h to 9h, and then obtain soybean cheese by pressing, but this method uses lactic acid bacteria to ferment, which makes the soybean cheese product more sour and affects the taste of soybean cheese