Soy nut plant cheese produced by using a composite starter and a preparation method and application thereof

Abstract

The application provides a soy nut plant cheese produced by using a composite starter and a preparation method and application thereof. The plant cheese prepared by the application is all of plant origin, avoids many environmental, food sensitivity, ethical and religious problems related to dairy products, can be applied to obese, allergic, three-high, vegetarian, lactose-intolerant people while meeting the consumption of ordinary people. The use of probiotic lactic acid bacteria fermentation to construct the basic taste produces a typical lactic acid taste, and the use of enzymes produced by molds to moderately hydrolyze macromolecular proteins and fats can improve the nutritional value, storage and flavor. The synergistic fermentation of composite strains gives the product unique flavor, texture and nutritional probiotic function, and can produce characteristic mold plant-based cheese analogs in line with the taste of Chinese people, and has a consumer-friendly label without addition.

Description

Technical Field

[0001] This invention relates to the field of food and food processing, specifically to a soybean and nut plant-based cheese produced using a compound fermentation agent, its preparation method, and its application. Background Technology

[0002] Cheese is a dairy product made primarily from animal milk such as cow's milk and goat's milk through fermentation. Due to its rich nutritional content, smooth texture, and unique flavor, it is widely popular among consumers. However, with increasing awareness of environmental sustainability, health, and animal welfare, more and more people are focusing on plant-based products. The food industry is facing a new challenge: manufacturing innovative, nutritious, available, and natural dairy-free cheese alternatives.

[0003] CN 114831262 A discloses "a soybean cashew-based cheese and its preparation method." This method involves heating soybean cashew plant milk, adjusting its pH, and adding enzymes to form a curd. Sweeteners, thickeners, and starch are then added to prepare the soybean cashew-based cheese. However, the resulting product cannot completely eliminate the beany taste and gritty texture of soybean products, lacks the delicate texture and chewy consistency of animal cheese, and fails to provide a sensory experience equivalent to "cheese."

[0004] CN 114601015 A discloses a "method for making probiotic soy protein plant-based cheese," which uses soy protein isolate, distilled water, and probiotics to prepare a soy protein emulsion, obtains soy protein powder through spray drying, and adds gelatin sheets to prepare plant-based cheese. However, this plant-based cheese is not entirely made from plant sources, as gelatin sheets are an animal glue, and it also has problems such as a long preparation time for soy protein powder and a complicated probiotic cultivation process.

[0005] Currently, commercially available plant-based cheeses use a range of additives (thickeners, gelling agents, stabilizers, and emulsifiers), some of which are derived from animal sources, and are therefore not considered strictly plant-based cheeses. The addition of starch or modified starch results in a coarse, grainy texture and a high glycemic index, making its extensive use undesirable. Due to these drawbacks, there are currently no consumer-acceptable plant-based cheese analogs that possess both optimal texture properties and are entirely natural and additive-free. Therefore, designing plant-based cheese analogs that accurately mimic the various physicochemical and sensory properties of animal cheese while also having a friendly, natural ingredient list is extremely challenging. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings and deficiencies of the prior art and provide a soybean and nut plant-based cheese that is nutritious, natural and additive-free, and comparable to animal cheese, produced using a compound fermentation agent.

[0007] Another object of the present invention is to provide a method for preparing the above-mentioned plant-based cheese.

[0008] Another object of the present invention is to provide the application of the above-mentioned plant-based cheese.

[0009] The objective of this invention is achieved through the following technical solution:

[0010] A method for preparing soybean and nut-based plant-based cheese using a compound fermentation agent includes the following steps:

[0011] (1) Crush soybeans and cashews separately, filter them to obtain soybean milk and cashew milk, mix them and add auxiliary materials, cut them to obtain mixed emulsion, add a starter culture for fermentation, add a coagulant for cross-linking after fermentation, filter and press to obtain curd blocks for fermentation.

[0012] (2) Add the mold to water, stir and disperse, filter, spray on the surface of the curd block obtained in step (1), ferment, and obtain the blank;

[0013] (3) The raw material prepared in step (2) is salted and post-ripened to remove the skin and obtain a cheese analogue. After melting, additives are added, stirred, cooled and shaped to obtain soybean and nut plant cheese.

[0014] The mass ratio of soybean milk and cashew milk in step (1) is 3-5:5-7; preferably 4:6.

[0015] The excipients mentioned in step (1) include at least one of almond protein, sunflower seed oil, and coconut oil; preferably almond protein, sunflower seed oil, and coconut oil; more preferably almond protein accounting for 4% of the total mass, sunflower seed oil accounting for 3% of the total mass, and coconut oil accounting for 7% of the total mass.

[0016] The shearing conditions described in step (1) are 10-20 min and 15,000-25,000 rpm; preferably 15 min and 20,000 rpm.

[0017] The fermenting agent mentioned in step (1) is lactic acid bacteria; preferably, it is freeze-dried lactic acid bacteria powder.

[0018] The amount of fermenting agent added in step (1) is 0.1% of the total mass.

[0019] The fermentation conditions described in step (1) are 40-50℃ for 1-3 hours; preferably 45℃ for 2 hours.

[0020] The coagulant in step (1) is transglutaminase and calcium chloride; preferably, it is transglutaminase accounting for 0.4% of the total mass and calcium chloride accounting for 0.05% of the total mass.

[0021] The crosslinking time in step (1) is 2 to 4 hours; preferably 3 hours.

[0022] The filtration described in step (1) is using gauze filtration.

[0023] The mold mentioned in step (2) is at least one of Mucor or Rhizopus oryzae; preferably Mucor and Rhizopus oryzae; more preferably Mucor and Rhizopus oryzae in a mass ratio of 1:1.

[0024] The aforementioned *Mucor* is *Mucor* AS3.24.

[0025] The Rhizopus mentioned is Rhizopus Q303.

[0026] The fermentation conditions described in step (2) are a temperature of 20-30°C, a humidity of 85-95%, and a time of 36-96 hours; preferably a temperature of 20°C, a humidity of 90%, and a time of 48 hours.

[0027] The specific steps for salting described in step (3) are as follows:

[0028] After the blank is dried, a solution of salt with a mass of 8% of the curd mass is prepared and sprayed onto the surface of the blank.

[0029] The post-ripening conditions described in step (3) are room temperature and a time of 1 to 7 days; preferably 3 days.

[0030] The additives mentioned in step (3) include white sugar, coconut oil, xanthan gum, and locust bean gum.

[0031] The stirring conditions described in step (3) are: heating to 80°C and stirring for 10 minutes.

[0032] A soybean and nut plant-based cheese is prepared according to the above method.

[0033] The above preparation method is applied in cheese processing.

[0034] The present invention has the following advantages and effects compared with the prior art:

[0035] (1) Soy-nut cheese analogues are all plant-based, avoiding many environmental, food sensitivity, ethical and religious issues associated with dairy products. While meeting the consumption needs of the general population, they are also suitable for people who are obese, allergic, have high blood pressure, high cholesterol, high blood sugar, vegetarians and lactose intolerant.

[0036] (2) Domestic fermented bean curd production technology and equipment are mature. It is proposed to combine the production process of plant-based cheese analogues with the production process of fermented bean curd to produce Chinese cheese-soybean-nut cheese analogues, which are easy to industrialize.

[0037] (3) Using probiotic lactic acid bacteria fermentation to build the basic flavor, producing a typical lactic acid flavor, and using the enzymes produced by mold to moderately hydrolyze macromolecular proteins and fats, can improve their nutritional value, storability and flavor.

[0038] (4) The synergistic fermentation of compound microbial strains endows the product with unique flavor, texture and nutritional benefits, and can produce a special mold-based cheese analog that suits the taste of Chinese people, while being additive-free and having a consumer-friendly label. Attached Figure Description

[0039] Figure 1 These are sensory evaluation images of soybean-nut cheese analogs fermented by different strains.

[0040] Figure 2 These are images of soybean-nut cheese analogues fermented by different strains of bacteria. Detailed Implementation

[0041] The present invention will be further described in detail below with reference to the embodiments and accompanying drawings, but the embodiments of the present invention are not limited thereto.

[0042] Example 1: Preparation of Curd Blocks

[0043] (1) Soy milk preparation: Soybeans are selected to remove impurities and broken beans. A certain mass is weighed, washed, and soaked overnight at room temperature with 3 times the amount of distilled water to rehydrate and increase juice yield. 0.2% of the total weight of soybeans is added to reduce beany taste. Then, the soybeans are boiled and blanched for 20 minutes to inactivate lipase and reduce beany taste. The cooked soybeans are ground with water at a ratio of 1:6. The raw pulp is filtered through 200 mesh nylon cloth to obtain soy milk.

[0044] (2) Cashew milk preparation: Select plump, insect-free, and spotless roasted cashews, wash and soak them overnight to rehydrate and increase juice yield. After soaking, use a high-speed blender to wet grind the rehydrated cashews. The ratio of cashews to water during wet grinding is 1:5. Then, sieve the mixture through a thin gauze to obtain cashew milk.

[0045] (3) Emulsion composition control: Weigh 40% soybean milk and 60% cashew milk, and add 4% almond protein, 10% sunflower seed oil and coconut oil (ratio of 3:7) based on the quality of plant milk. Mix the weighed samples evenly and then cut them to prepare an emulsion. The cutting time is 15 min and the rotation speed is 20000 rpm.

[0046] (4) Add fermentation agent: Based on the quality of plant milk, add 0.1% of the freeze-dried lactic acid bacteria powder (from Zhongke Jiayi Bioengineering Co., Ltd., JYLP-326 Lactobacillus plantarum, JYST-26 Streptococcus thermophilus, LB-Z16 Lactobacillus bulgaricus, and LC-12 Lactobacillus casei, mixed in a ratio of 1:1:1:1) to water, dissolve it, pour it into the homogenized plant milk, stir it evenly with a mixer, and then place the plant milk in a constant temperature water bath for 2 hours at a temperature of 45℃.

[0047] (5) Add coagulant: After 2 hours of acid fermentation, add 0.4% transglutaminase and 0.05% calcium chloride based on the weight of plant milk, stir evenly with a mixer, and continue to bathe in a constant temperature water bath for 2 hours at 45℃.

[0048] (6) Pressing and molding: After 3 hours of enzyme cross-linking, the curd is formed and whey seeps out. The curd is placed on gauze for filtration. After filtration for 30 minutes, it is pressed with a heavy object for 40 minutes to completely remove the whey. The curd is cut into 3mm×3mm×3mm cubes to obtain curd blocks for fermentation.

[0049] Example 2: Preparation of plant-based cheese by fermentation with Mucor

[0050] (1) Pre-fermentation of mold: First, add about 20 times (by weight of the mold powder) of Wutongqiao Mucor powder (Qugao Biological Products Factory, model AS3.24) to cool boiled water or sterile water, stir thoroughly to release the spores in the water, then filter with a fine cloth, and spray the filtered Wutongqiao Mucor liquid evenly onto the curd block prepared in Example 1, and culture it in an environment of about 20°C and about 90% relative humidity for about 48 hours. The mycelial length is about 3-4 cm, and the blank is made.

[0051] (2) Salting: After drying the blank for 6 hours, remove the musty smell and about 15% moisture. Add 8% salt (based on the quality of the curd) to prepare a salt solution. Spray the solution evenly on the surface of the blank. Through the action of osmotic pressure, the moisture content in the blank is reduced and about 5% moisture is removed. This can inhibit the growth and survival of putrefactive bacteria and pathogenic bacteria.

[0052] (3) Post-fermentation: The glass container is sterilized by boiling water, then inverted to drain and cool to room temperature and dry. The raw material is then placed in the glass container and fermented at room temperature for 1, 3, 5 and 7 days respectively using the lipase and protease of the strain until the soybean-nut cheese analogue is mature.

[0053] (4) Heat and melt: Remove the outer skin of the raw material, take the fermented cheese-like substance inside, chop it, heat and melt it, add 5% coconut oil and stir, and heat for 10 minutes.

[0054] (5) Adjusting the formula: Add 5% white sugar, 0.2% xanthan gum and locust bean gum stabilizers, melt at 80℃ for 10 minutes, and stir at the same time.

[0055] (6) Cool down and mold to obtain the shaped plant-based cheese product. The finished product looks like... Figure 2 As shown.

[0056] Mucor wutongqiaoense is a commonly used microorganism in the traditional production of fermented bean curd in my country, and it plays an important role in the formation of flavor compounds during the fermentation of cheese analogues. Cheese analogues fermented using Mucor wutongqiaoense have a bright, creamy yellow color, a rich, mellow, and unique flavor, are fresh and delicious, nutritious, and high in amino acids, making them a distinctive mold-based cheese analogue that suits Chinese tastes.

[0057] Example 3: Preparation of plant-based cheese by Rhizopus fermentation

[0058] (1) Pre-fermentation of mold: First, add Rhizopus oryzae (Angel Company, Rhizopus oryzae Q303) to about 20 times (by weight of the powder) of cooled boiled water or sterile water, stir thoroughly to release the spores in the water, then filter with a fine cloth, and spray the filtered Rhizopus oryzae liquid evenly onto the pressed curd, and culture it in an environment of about 20℃ and about 90% relative humidity for about 48 hours. The mycelial length is about 3-4 cm, and the blank is made.

[0059] Then, following the steps (2) to (6) of Example 2, a shaped plant-based cheese product was prepared. The appearance of the finished product is as follows: Figure 2 As shown.

[0060] Thermoresistant Rhizopus was selected to produce cheese analogs, but Rhizopus mycelia are sparse, light gray in color, and have black sporangia, with protease and peptidase activities much lower than those of Mucor. Therefore, cheese analogs produced using Rhizopus are inferior to those fermented with Mucor in terms of color, flavor, and physicochemical properties.

[0061] Example 4: Preparation of plant-based cheese by mixed fermentation of Mucor and Rhizopus.

[0062] (1) Pre-fermentation of mold: First, add Mucor and Rhizopus oryzae in a 1:1 ratio to about 20 times (by weight of the mold powder) of cooled boiled water or sterile water, stir thoroughly to release the spores in the water, then filter with a fine cloth, and evenly spray the filtered Mucor and Rhizopus oryzae mixed liquid onto the pressed curd, and culture it in an environment of about 20℃ and about 90% relative humidity for about 48 hours. The mycelial length is about 3-4 cm, and the blank is made.

[0063] Then, following the steps (2) to (6) of Example 2, a shaped plant-based cheese product was prepared. The appearance of the finished product is as follows: Figure 2 As shown.

[0064] Cheese analogs were prepared by combining *Mucor* and *Rhizopus*. Compared to using *Mucor* alone, the final product had a less pronounced musty flavor. Compared to using *Rhizopus* alone, the final product had a more delicate and mellow sensory profile. This was because increased enzyme activity led to increased protein and fat hydrolysis, resulting in the highest sensory evaluation for this sample. In conclusion, the fermentation processes of *Mucor* and *Rhizopus* have a synergistic effect, producing more flavor and taste compounds, thus enhancing the flavor and taste of the final product.

[0065] Example 5: Sensory evaluation of soybean-nut cheese analogue

[0066] Sensory evaluation was conducted on the maturation process of soybean-nut cheese analogs fermented using *Mucor*, *Rhizopus*, and a combination of *Mucor* and *Rhizopus* in Examples 2-4 to understand the effects of protein hydrolysis, lipid degradation, and lactose breakdown pathways on the sensory characteristics of plant-based cheese during maturation. Ten food science professionals (five males and five females, aged 18-30 years) were recruited and trained to conduct sensory evaluations of the samples. The sensory evaluation used a ranking method, where consumers ranked the samples according to their preference, from 7 to 1: extremely fond of, fond of, somewhat fond of, neutral, somewhat dislike, dislike, and extremely dislike. The sensory evaluation results are shown in […]. Figure 1 The appearance of the sample is shown Figure 2 .

[0067] Depend on Figure 1 It was found that the sensory evaluation scores of the three types of mold-fermented cheese analogs increased with the extension of maturation time, with a more significant increase between 3D and 5D (total fermentation time). During the maturation process, the molds produce proteases and lipases, continuously breaking down large molecules into smaller molecules, and the resulting flavor compounds have a significant promoting effect on the taste and aroma of the cheese. At 5D maturation, the texture of the mold-fermented cheese analogs was relatively fine, with a high overall acceptability and a more popular taste. The sharp decline in sensory evaluation on the ninth day may be due to the continued fermentation of the molds, resulting in a stronger fermented flavor that was less mellow compared to the cheese itself. Furthermore, with the extended maturation time, the moisture content decreased and the acidity increased, causing the crust to darken and the hardness to increase, leading to a decrease in appearance and a decline in taste. The differences in sensory scores among cheese analogs fermented with different strains may be due to differences in the enzyme activities of proteases and lipases in the molds, resulting in different degrees of maturation.

[0068] Example 6: Detection of Free Amino Acid Content in Soy-Nut Cheese Analogs

[0069] Free amino acid content is an important indicator for characterizing protein degradation during the post-fermentation process of a product. In Examples 2-4, the free amino acid content of soybean-nut cheese analogues fermented with a mixture of *Mucor*, *Rhizopus*, and *Mucor*-Rhizopus was determined on the fifth day of fermentation according to the national standard GB5009.124—2016 using an amino acid analyzer (ninhydrin post-column derivatization ion exchange chromatography). The experimental results are shown in Table 1.

[0070] As shown in the table, after 5 days of post-ripening, the total amount of free amino acids in the three plant-based cheese analog products increased significantly. The free amino acid content in the plant cheese analogs prepared by the combination of Mucor and Rhizopus and Rhizopus was 631.08±0.64 and 606.33±0.80, respectively. The free amino acid content in the plant cheese analog fermented by Mucor was lower, at 478.07±0.73, but all of them were much higher than the 64.89±0.43 of the traditional unfermented cheese analog. There are eight essential amino acids for the human body: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, and tryptophan. After fermentation of plant-based cheese analogs, the content of these essential amino acids increases significantly. Comparing traditional unfermented cheese with cheese fermented with *Mucor*, *Rhizopus*, or a combination of *Mucor* and *Rhizopus*, the valine content increased from 0.39±0.09 to 29.30±3.29, 34.35±2.71, and 42.65±3.69, respectively, an increase of nearly 100 times; the isoleucine content increased from 0... The content of lysine increased nearly 100 times, from 0.21±0.05 to 24.47±4.91, 21.65±3.07, and 34.03±3.16; leucine increased nearly 50 times, from 1.06±0.16 to 39.92±3.18, 40.32±2.23, and 55.58±3.63; phenylalanine increased nearly 30 times, from 1.77±0.21 to 28.90±4.81, 34.02±2.25, and 38.15±3.76; and lysine increased nearly 20 times, from 0.71±0.22 to 16.10±1.20, 15.75±0.44, and 18.99±0.33. Methionine content increased from 0.05±0.02 to 5.76±0.60, 4.49±0.41, and 7.52±0.69, representing an increase of nearly 100 times.

[0071] The experimental data show that the total free amino acid content in the plant cheese obtained by combined fermentation of *Mucor* and *Rhizopus* in Example 4 is significantly higher than that obtained by fermentation using *Mucor* alone. While the free amino acid content is also high in plant cheese fermented solely with *Rhizopus*, most of these free amino acids are urea and ammonia, which produce unpleasant odors. However, the simultaneous fermentation with *Mucor* and *Rhizopus* greatly reduces the urea and ammonia content in the finished product, while generating more free amino acids. Furthermore, the content of glutamic acid, alanine, valine, methionine, isoleucine, leucine, and γ-aminobutyric acid in the plant cheese fermented with both *Mucor* and *Rhizopus* is significantly higher than that in plant cheese fermented with either *Mucor* or *Rhizopus* alone. Most of these are essential amino acids, demonstrating that the plant cheese fermented with both *Mucor* and *Rhizopus* contains far more nutrients than that fermented with either *Mucor* or *Rhizopus* alone. This indicates that the synergistic fermentation of soybean-nut cheese analogs by multifunctional bacteria can effectively degrade proteins, increase the content of essential amino acids, and enhance the nutritional value of the product. Moreover, free amino acids are also related to the volatile components of the cheese analogs.

[0072] Table 1. Free amino acid content in fermented soybean-nut cheese analogues from different strains

[0073]

[0074]

[0075] Example 7: Detection of the relative content of volatile components in soybean-nut cheese analogues

[0076] The main flavor compounds of cheese are formed during the ripening process, through protein breakdown, fat metabolism, and lactose metabolism, resulting in the unique texture and flavor of cheese. The volatile flavors of the ripened cheese analogs prepared in Examples 2–4 were studied using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME / GC-MS). The experimental results are shown in Tables 2 and 3. Correlation analysis of flavor components is shown in Tables 4–7.

[0077] The beany flavor is composed of various volatile compounds produced during soybean growth and processing, and is commonly found in soy milk, soy flour, tofu, and their further processed products. Wilken et al. linked volatile compounds with sensory experiences, describing the main components of beany flavor in soy milk as ethyl vinyl ketone, hexanol, hexanal, heptanol, 1-penten-3-ol, 2-pentylfuran, 1-pentanol, 2,4-heptadienol, 2-heptanone, and 1-octen-3-ol. Lu et al. found that hexanal, (E)-2-hexenol, 1-octen-3-ol, 1-hexanol, pentanol, acetic acid, benzaldehyde, and (E,E)-2,4-decadienol have herbal, raw, mushroom, sour, bitter almond, and spicy flavors, respectively. These compounds had low acceptance rates in consumer preference surveys, therefore these eight compounds were defined as key flavor compounds of beany flavor.

[0078] Table 2 shows that 50 volatile flavor compounds were detected in the unfermented cheese analogue, 66 in the *Mucor* fermentation, 68 in the *Rhizopus* fermentation, and 72 in the mixed *Mucor* and *Rhizopus* fermentation. Alcohols, aldehydes, and esters are important components of the volatile components in cheese analogues, often exhibiting floral and fruity aromas with pleasant fragrances. Among other flavor components, *Mucor*-specific indole (4.01±1.04) and the combined *Mucor* and *Rhizopus* indole (6.25±1.18) exhibit a strong odor at high concentrations, but a floral aroma at low concentrations, thus making the flavor of cheese analogues containing *Mucor* fermentation more unique. The relatively high content of phenols—7.13±1.38 in *Mucor* fermentation, 2.92±0.16 in *Rhizopus* fermentation, and 7.13±2.10 in *Mucor* and *Rhizopus* fermentation—contains a medicinal aroma.

[0079] Table 3 shows that the main beany odor components, including hexanal, hexanol, 1-octen-3-ol, and benzaldehyde, decreased significantly before and after mold fermentation, while the contents of (E,E)-2,4-decadienal and 2-pentylfuran showed no significant change. During maturation, fats degrade to form free fatty acids such as hexanoic acid, caprylic acid, and decanoic acid, which respectively impart the creamy, fatty, sour, and lard-like odors to the fermented bean curd. The content of caprylic acid increased significantly, from 0.89±0.25 to 42.03±5.54, 44.71±0.78, and 33.15±3.87, respectively. The content of decanoic acid increased significantly from 0 to 8.72±2.29, 4.76±1.11, and 6.18±1.14 during maturation. Caprylic acid and decanoic acid have a sweaty odor and may be the main sources of the distinctive odor of cheese-like products.

[0080] The data shows that plant-based cheeses fermented using only Mucor or Rhizopus contain a significant amount of unpleasant beany-smelling substances. For example, Mucor-fermented cheeses contain more (E,E)-2,4-decadienal and hexanal, while Rhizopus-fermented cheeses contain more 2-heptanone, hexanoic acid, and hexanal. However, when Rhizopus and Mucor are fermented together, the amount of beany-smelling substances is greatly reduced while maintaining the content of flavor compounds and free amino acid yield. The resulting plant-based cheeses have a milder flavor and are closer to the flavor of animal-based cheeses compared to those fermented alone.

[0081] Therefore, it can be seen that the co-fermentation of soybean-nut cheese analogues by the Rhizopus and Mucor compound fermentation agent can bring a rich and special flavor to the cheese and greatly accelerate protein hydrolysis and fat decomposition, giving the cheese analogues a creamy and silky texture (especially in the part near where the mold grows).

[0082] Table 2. Types, quantities, and relative contents of volatile flavor compounds in soybean-nut cheese analogues fermented by different strains.

[0083]

[0084]

[0085] Table 3. Relative contents of key flavor compounds in soybean-nut cheese analogues fermented by different strains.

[0086]

[0087] Table 4. Relative content of volatile flavor compounds in unfermented soybean-nut cheese analogues

[0088]

[0089]

[0090]

[0091] Table 5. Relative content of volatile flavor compounds in Mucor-fermented soybean-nut cheese analogues

[0092]

[0093]

[0094] Table 6. Relative content of volatile flavor compounds in Rhizopus soybean-nut cheese analogues

[0095]

[0096]

[0097]

[0098] Table 7. Relative content of volatile flavor compounds in Rhizopus-fermented soybean-nut cheese analogues

[0099]

[0100]

[0101]

[0102] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing soybean and nut-based plant-based cheese using a compound fermentation agent, characterized in that... Includes the following steps: (1) Crush soybeans and cashews separately, filter them to obtain soybean milk and cashew milk, mix them and add auxiliary materials, cut them to obtain mixed emulsion, add a starter culture for fermentation, add a coagulant for cross-linking after fermentation, filter and press to obtain curd blocks for fermentation. (2) Add the mold to water, stir and disperse, filter, spray on the surface of the curd block obtained in step (1), ferment, and obtain the blank; (3) The raw material prepared in step (2) is salted and post-ripened, and the outer skin is removed to obtain a cheese analogue. After melting, additives are added, stirred, cooled and shaped to obtain soybean and nut plant cheese. The mass ratio of soybean milk to cashew milk in step (1) is 3-5:5-7; The excipients mentioned in step (1) include at least one of almond protein, sunflower seed oil, and coconut oil; The shearing conditions described in step (1) are 10-20 min and 15,000-25,000 rpm; The starter culture in step (1) is lactic acid bacteria; The amount of fermenting agent added in step (1) is 0.1% of the total mass; The fermentation conditions described in step (1) are 40–50°C for 1–3 hours; The coagulant mentioned in step (1) is transglutaminase and calcium chloride; The cross-linking time in step (1) is 2-4 hours; The filtration described in step (1) is filtration using gauze; The molds mentioned in step (2) are Mucor and Rhizopus; The aforementioned *Mucor* is *Mucor* koji powder from Wutongqiao. The Rhizopus mentioned is Rhizopus Q303; The fermentation conditions described in step (2) are a temperature of 20-30°C, a humidity of 85-95%, and a time of 36-96 hours. The specific steps for salting described in step (3) are as follows: After the blank is dried, a solution of salt with a mass of 8% of the curd mass is prepared and sprayed onto the surface of the blank. The additives mentioned in step (3) include white sugar, coconut oil, xanthan gum and / or locust bean gum; The stirring conditions described in step (3) are: heating to 80°C and stirring for 10 minutes; The post-ripening conditions described in step (3) are room temperature and a time of 1 to 7 days.

2. A soybean and nut plant-based cheese, characterized in that... It is prepared according to the preparation method according to claim 1.

3. The application of the preparation method according to claim 1 in cheese processing.

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