Development method of walnut vegetable protein cheese
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A technology of vegetable protein and walnut, which is applied in the development of walnut vegetable protein cheese, can solve the problems of easily causing obesity and hyperlipidemia, and adversely affect the health of consumers, so as to enhance the health care function, avoid indigestion, and prolong the shelf life. Effect
Pending Publication Date: 2021-06-01
KUNMING BIOLOGICAL MFG RES INST CO LTD
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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, ...
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Embodiment 1
[0027] see figure 1 , the present invention provides a technical solution: a walnut vegetable protein cheese, which is made of walnuts, microbial compound bacteria agents, lactic acid, salt, emulsifying salt and enzyme additives after peeling, water grinding, mixing, homogenization, sterilization, Made by enzymolysis, fermentation and post-ripening.
[0028] see figure 1 , the microbial compound bacterial agent is obtained by mixing Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus reuteri;
[0029] see figure 1 , the microbial compound agent is obtained by mixing Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei and Lactobacillus reuteri in a ratio of 1:1:1:1;
[0030] see figure 1 , the enzyme additive is one or more of lipase, flavor protease, neutral protease, compound protease and lipase;
[0031] see figure 1 , the enzyme addit...
Embodiment 2
[0045] see figure 1, the present invention provides a technical solution: a method for developing walnut vegetable protein cheese, which consists of walnuts, microbial compound bacteria agents, lactic acid, table salt, emulsifying salt and enzyme additives through peeling, water refining, mixing, homogenizing , sterilization, enzymolysis, fermentation, and post-ripening.
[0046] see figure 1 , the microbial compound bacterial agent is obtained by mixing Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus reuteri;
[0047] see figure 1 , the microbial compound agent is obtained by mixing Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei and Lactobacillus reuteri in a ratio of 1:1:1:1;
[0048] see figure 1 , the enzyme additive is one or more of lipase, flavor protease, neutral protease, compound protease and lipase;
[0049] see figur...
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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...
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