Development method of walnut vegetable protein cheese

Abstract

The invention discloses walnut vegetable protein cheese, and belongs to the technical field of vegetable protein cheese. The walnut vegetable protein cheese is prepared from walnuts, a microorganism complex microbial inoculant, lactic acid, table salt, emulsifying salt and an enzyme additive through the steps of peeling, water adding and pulping, material mixing, homogenizing, sterilizing, enzymolysis, fermentation and after-ripening. The walnut kernels are boiled in hot water, a small amount of fat in the walnut kernels can be leached out, meanwhile, the walnut kernels are cured, and the walnut fragrance is increased; after being soaked, the walnuts are added into a selenium yeast solution for lipase enzymolysis, so that the content of organic selenium in the walnuts is increased, fat in the walnuts is reduced, the health-care function of the walnuts is enhanced, the walnuts are prevented from being oxidized, and the shelf life is prolonged; and after enzymolysis, the walnuts are placed in a sucrose solution to be boiled again, the flavor of the walnuts is increased, fat in the walnuts is leached out, lactic acid bacteria are inoculated for fermentation after boiling, the leached fat is decomposed, the sour and sweet taste is palatable, the greasy feeling of the walnuts is removed, and extracellular metabolites generated through fermentation can promote digestion.

Description

technical field [0001] The invention relates to the technical field of vegetable protein cheese, in particular to a method for developing walnut vegetable protein cheese. Background technique [0002] Cheese, also known as cheese, is a fermented milk product. Its properties are similar to common yoghurt. They are all made through the fermentation process and contain lactic acid bacteria that can be healthy. However, the concentration of cheese is higher than that of yogurt. Yogurt is higher, similar to solid food, and its nutritional value is also richer. Each kilogram of cheese products is concentrated from 10 kilograms of milk. It is rich in protein, calcium, fat, phosphorus and vitamins. It is pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. Cheese is also a traditional food of Mongolians, Kazakhs and other nomadic peoples in Northwest China. It is called milk tofu in Inner Mongolia, and commonly kn...

AI Technical Summary

Problems solved by technology

The protein composition is mainly 78-85% of casein, which can be better absorbed and utilized by adults, but because animal protein has high fat and cholesterol content, and the fat is mainly composed of saturated fatty acids, eating too much can easily lead to obesity and hyperlipidemia disease and other diseases, which is not conducive to the health of the eater, for this reason, we propose a method for the development of walnut vegetable protein cheese

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