A kind of preparation method of processed soybean cheese

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...

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