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A kind of preparation method of processed soybean cheese

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

Active Publication Date: 2018-04-06
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 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

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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Abstract

A preparation method of reprocessed soybean cheese, the steps are: washing soybeans, soaking soybeans, refining soybeans, filtering and separating to obtain soybean milk, heating soybean milk to 90°C-95°C for heat preservation, and rapidly cooling to 38°C-40°C , add protease and probiotics to the slurry, curd the milk at a constant temperature, then cut the soy milk curd with a cheese knife and discharge the whey at a constant temperature, discharge the whey until no whey is precipitated, add salt to the curd after the whey discharge Stir uniformly and then press to obtain soybean cheese, vacuum pack and refrigerate; add water, white sugar, emulsifying salt, butter and sweetener to soybean cheese, melt, concentrate and shape to obtain processed soybean cheese. The processed soybean cheese of the present invention has the unique flavor of soybean processed cheese, fine texture, smooth surface, uniform color, soft and lubricating taste, no peculiar smell and bitter taste, high nutritional value, easy storage, low salt content, and conforms to the requirements of Chinese people. 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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Patent Type & Authority Patents(China)
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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