Preparation method of processed soybean cheeses

A soybean and cheese technology, which is applied in the field of preparation of processed soybean cheese, can solve the problems of long preparation time of soybean cheese, cumbersome protease secretion steps, and high sour taste of soybean cheese products, so as to reduce the incidence of cardiovascular diseases and improve intestinal tract The structure of flora and the effect of improving the body's immunity

Active Publication Date: 2015-08-19
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 bact

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A preparation method of processed soybean cheese, comprising the following steps:

[0048] A) Preparation of soybean cheese:

[0049] (1) Processing of raw soybeans: select high-quality soybeans, remove impurities and wash them;

[0050] (2) Soaking beans: take dried beans and soak them in distilled water for 12 hours at room temperature;

[0051] (3) Beating: Refining the dried beans soaked in step (2) with distilled water 6 times the weight of the dry beans, and filtering the obtained raw pulp through a 200-mesh filter cloth, cooking the pulp at 90°C for 15 minutes to obtain soybean milk, cooling it for later use ;

[0052] (4) Fermented curd: Preheat soybean milk at a constant temperature of 40°C for 20 minutes, add bromelain and probiotics to curd milk for 2 hours, the amount of bromelain added is 3 U of enzyme activity according to 1 mL of soybean milk, and the amount of probiotics is The added amount accounts for 0.15% of the mass of soybean milk, and the probi...

Embodiment 2

[0063] A preparation method of processed soybean cheese, comprising the following steps:

[0064] A) Preparation of soybean cheese:

[0065] (1) Processing of raw soybeans: select high-quality soybeans, remove impurities and wash them;

[0066] (2) Soaking beans: take dried beans and soak them in distilled water for 14 hours at room temperature;

[0067] (3) Beating: Refining the soaked dry beans in step (2) with distilled water 8 times the weight of the dry beans, and filtering the obtained raw pulp through a 200-mesh filter cloth, cooking at 95°C for 5 minutes to obtain soybean milk, cooling for later use;

[0068] (4) Fermented curd: preheat soymilk at a constant temperature of 42°C for 25min, add papain and probiotics to curd for 2.5h, the amount of papain added is 5u of papain according to 1mL soymilk, and the addition of probiotics The amount accounts for 0.1% of the mass of soybean milk, and the probiotics are a mixture of 1 part of Lactobacillus bulgaricus, 2 parts o...

Embodiment 3

[0079] A preparation method of processed soybean cheese, comprising the following steps:

[0080] A) Preparation of soybean cheese:

[0081] (1) Processing of raw soybeans: select high-quality soybeans, remove impurities and wash them;

[0082] (2) Soaking beans: take dried beans and soak them in distilled water for 10 hours at room temperature;

[0083] (3) Beating: Refining the dried beans soaked in step (2) with distilled water 10 times the weight of the dry beans, and filtering the obtained raw pulp through a 200-mesh filter cloth, cooking the pulp at 93°C for 10 minutes to obtain soybean milk, cooling it for later use ;

[0084] (4) Fermented curd: Preheat soybean milk at a constant temperature of 38°C for 30 minutes, add alkaline protease and probiotics to curd milk for 3 hours, the amount of alkaline protease added is 1u of enzyme activity according to 1 mL of soybean milk, and the The amount of probiotics added accounts for 0.2% of the mass of soymilk, and in parts ...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 刘贺朱丹实庚平万娇李君何余堂朱力杰马涛惠丽娟王勃
Owner BOHAI UNIV
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