CN101156632A - Processing method of remaking soybean cheese combinations - Google Patents
Processing method of remaking soybean cheese combinations Download PDFInfo
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- CN101156632A CN101156632A CNA2007101347762A CN200710134776A CN101156632A CN 101156632 A CN101156632 A CN 101156632A CN A2007101347762 A CNA2007101347762 A CN A2007101347762A CN 200710134776 A CN200710134776 A CN 200710134776A CN 101156632 A CN101156632 A CN 101156632A
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- processing method
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Abstract
The invention provides a process method for remade soybean cheese products, belongs to the food processing filed, and relates to improved remade cheese made by soybean and the producing method thereof. Firstly, lactobacillus leaven is inoculated in the bean milk, and through ferment, the clabber is made into; clabber grains are obtained through compression; mucor spore liquid is inoculated, proper metal ion is added, after cultivation, sodium chloride is added in the clabber grains, and through compression, the soybean cheese is formed; the soybean cheese is positioned with 4-8 DEG C for maturing; butterine, butterfat, stabilizing salt, or flavoring are added in the soybean cheese, through thaw, concentration, compression, and figuration, the remade soybean cheese is produced. The product has high nutrition value with low salt content, is easy to be stored, can satisfy the taste of the Chinese, and is cheap.
Description
Technical field
The invention belongs to food processing field, the soybean that utilizes that relates to a kind of improvement prepares processed cheese and preparation method thereof.
Technical background
Cheese is a kind of ancient dairy products, has long production history, contains rich in protein, fat, each seed amino acid, also contains carbohydrate, organic acid, trace element and mineral matter.Protein in the cheese during the fermentation, effect through renin and microbial protease, progressively be broken down into peptide, peptone, amino acid and other small-molecule substance, these small-molecule substances are easier to be absorbed by human consumption, thereby makes the digestibility of the protein in the cheese reach 96%～98%.So increase the picked-up of cheese in the daily life, very favourable to building up health, keeping fit.
The output of present domestic cheese is very limited, only there are enterprises few in number to produce cheese product, produce " light " serial cheese as light, right (Tianjin) company of the health care of France's individual proprietorship releases " hundred lucky good fortune " cheese etc., all the other most products are import brand on the market, and occupy the market share of the overwhelming majority.At present China's cheese year total demand only is about 5000～6000t, and per capita less than 5g, comparing with in the world dairy products consumption big country has very big gap.Tracing it to its cause, is that price is higher, does not belong to the category of necessity for life because the cheese major part that present people can buy is an imported product on the one hand; On the other hand, China's population mostly concentrates on the grain-producing area, does not have to eat for a long time the custom of dairy products, the taste of compatriots' cheese uniqueness beyond affordability.For these reasons, domestic dairy products worker at the market demand of China and consumer's hobby, has carried out adjusting the research of cheesy flavor and cheese variety development, to remedy above-mentioned blank with reference to the advanced production technology of countries such as America and Europe.
Soybean is rich in protein, not only possesses essential amino acid, vitamin, and does not contain cholesterol, to effective in cure effects such as artery sclerosis, cerebral hemorrhage, heart disease, obesity.Studies show that, people's animal food of taking food is too much, be to cause one of reason that causes cardiovascular disease, cerebrovascular disease, obesity, diabetes etc. so-called " ciril disease " increase, the nutritionist thinks, increase vegetable protein, particularly the amount of soybean protein is an effective way that addresses this problem.Soybean protein can also be removed because of poisoning that heavy metallic salt, alkaloid etc. causes, reduces low-density lipoprotein in the blood, reduce the important physiological function such as loss of calcium in the health in addition.
Cheese is that the American-European people like one of food of food.Its output is bigger, and the fermented bean curd of China has the laudatory title of " east cheese ".But because the consumption of ordinary milk cheese milk is bigger, the price height.Fail to obtain to promote in China always.And fermented bean curd is owing to the salt content height, only as appetizing food.
This shows the requirement that utilizes soybean Development and Production soybean cheese combinations can satisfy China's national situation.At first, soybean is one of traditional food raw material of China, and is nutritious, and the source is wide, and output is big, and cost is low, and it is abundant to utilize soybean to produce the soybean cheese combinations raw material, and has cost advantage; Its two, soy food product is the traditional food of China, compatriots adapt to already to it, and certain hobby is arranged, so, utilize the local flavor of the soybean cheese combinations that soybean produces to be accepted by compatriots than being easier to.
Summary of the invention
The objective of the invention is to invent a kind of can be cheap, the processing method of the remaking soybean cheese combinations of low-cost production.
The present invention includes following steps:
1) inoculating lactic acid bacterium leavening agent in soya-bean milk through fermentation, is made curdled milk;
2) the curdled milk squeezing is obtained granular curd;
3) at every 100g soybean protein granular curd inoculation Mucor spore liquid 2mL, and add proper metal ion, place under 25～27 ℃ of conditions and cultivated 30～45 hours;
4) in granular curd, add sodium chloride again, form soybean cheese combinations through squeezing;
5) soybean cheese combinations that is shaped was placed 4～8 ℃ of maturations 15～30 days;
6) in soybean cheese combinations, add margarine, butter oil, stable salts or flavoring,, make and make soybean cheese combinations again through melting, concentrate, suppress, being shaped.
The present invention is raw material with the soya-bean milk, after processing method is mainly utilized lactobacillus-fermented soya-bean milk curdled milk, the protease that utilizes mould to produce carries out appropriate hydrolysis to high molecular weight protein, improve its nutritive value and storing property, and after improving quality and local flavor, through adding auxiliary material after melting and the soybean cheese combinations of the system again product of making.The soybean cheese combinations of the system again lower salt content of making through production method of the present invention, nutritious, meet Chinese's taste.Main is that its production cost is low, lays a good foundation for realizing cheap selling.
Production characteristics of the present invention are mainly reflected in:
1, utilizes the lactic acid bacteria curdled milk, substitute common cheese production enzyme process curdled milk, can reduce production costs.
2, without the coagulating agent in the production of preserved beancurd (as glucopyrone) curdled milk, and use the lactobacillus-fermented curdled milk, can improve the nutritive value and the storing property of converted products.
3, utilize Mucor spore liquid working up curd grain, to improve the nutritive value of converted products.
4, utilize the protease maturation of fermentation of Mucor spore liquid and secretion thereof, can shorten the maturation time of cheese.
5, the physical and chemical composition of the ziega after squeezing can be controlled in fat 15%～17%, protein 18%～22%, and total solid is 40%～45%.
6, the cheese after the maturation is added margarine, butter oil, stable salts, flavoring etc., can improve the nutritive value and the mouthfeel of remaking soybean cheese combinations.
Because of not containing the required lactose of lactobacter growth in the soya-bean milk, in order to promote curdled milk speed and the effect of lactic acid bacteria, the present invention also adds 0.8%～1.2% whey powder or 1.6%～2% skimmed milk powder in soybean milk.
For soybean protein is fully solidified, make in the curdled milk process protein obtain maximization and keep, in the step 1), when being 4.55～4.62, soya-bean milk pH value stops to ferment.
Be thoroughly to discharge whey, step 2) in earlier curdled milk is cut into little ziega, and be heated to 50 ℃, keep 5～10min, with little ziega squeezing, obtain the soybean protein granular curd then.
For the growth that promotes mould and the secretion of protease, in granular curd, add Mg
2+0.001molkg
-1And Ca
2+0.002molkg
-1And Mn
2+0.001molkg
-1
Granular curd acidity is 0.8%～1.1% during control inoculation Mucor spore liquid.Purpose is: makes Mucor in the granular curd growth course, be more suitable for the growth of Mucor and the generation of protease, and prolease activity is the highest, and the growth of control putrefactive microorganisms.
In every 100g soybean protein granular curd, add 0.5g sodium chloride and squeeze the formation soybean cheese combinations.Can give the goods good taste, and have the effect that suppresses varied bacteria growing.
Make soybean cheese combinations again with descending the thawing moulding to make in 105～140 ℃ after soybean cheese combinations adding margarine, butter oil, stable salts and the flavoring of maturation.Select suitable melt temperature, soybean cheese combinations is fully melted, better merge, and reach the purpose of further sterilization with auxiliary material.
The specific embodiment
Embodiment 1
1, soybean is placed 100 ℃ baking oven baking after 20 minutes, in 1% long-pending NaHCO of triploid
3Soaked 12 hours in the solution.Soaked soybean is cleaned the back obtain soya-bean milk with 1: 7 ratio of beans water weight ratio mixing defibrination.
In the 100kg soya-bean milk, add 0.8～1.2kg whey powder or 1.6～2kg skimmed milk powder.
With soya-bean milk 100 ℃ of sterilizations 20 minutes.
When 2, treating that soya-bean milk is cooled to 40 ℃, in soya-bean milk, add 2～5kg lactic acid bacteria fermenting agent (as: lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus mixed culture fermentation agent) again, in 42 ℃ of fermentations.Through 2.3～3.5h, when being 4.55～4.62, soya-bean milk pH stops fermentation.
3, soybean milk curd is cut into little ziega, be heated to 50 ℃, keep 5～10min, impel it to discharge whey, the little ziega that will obtain then squeezes with further discharge whey, obtains the soybean protein granular curd.
4, in every 100kg soybean protein granular curd, inoculate 2 liters of Mucor spore liquid.Granular curd placed under 25～27 ℃ of conditions cultivated 30～45 hours.
5, take out the granular curd that ferments and add 0.5 kg NaCl, squeeze after stirring, obtain soybean cheese combinations.The soybean cheese combinations that squeezing is good was positioned over 4 ℃ of maturations 20 days.
6, add 200kg water and 2.1kg natrium citricum, pour cheese, margarine then into through cutting, be heated to 105～140 ℃ then, stir, treat that cheese and cream melt fully after, slowly add milk powder and other batchings again, material after the thawing concentrates the material of handling well through milling treatment of colloid, adds citric acid, repressed again, be shaped sterile filling while hot then.
Embodiment 2
1, by the soya-bean milk of the bacterium of having gone out that method obtained of embodiment 1.
2, soya-bean milk is cooled to about 40 ℃, the whey powder of adding 1% and 3% lactic acid bacteria fermenting agent, fermentation is 3 hours in 42 ℃ of incubators, obtains soybean milk curd.
3, soybean milk curd is divided into little ziega, water-bath is heated to 50 ℃ to promote the whey in the soya-bean milk curdled milk to get rid of.The further squeezing of the little ziega that obtains is obtained the soybean milk curd grain.
4, in the soybean milk curd grain, add Mg
2+0.001molkg
-1, Ca
2+0.002molkg
-1, Mn
2+0.001molkg
-1
The Mg that can add
2+Can be MgSO
4Or MgCl
2The Ca that can add
2+Can be CaCl
2Or CaCO
3The Mn that can add
2+Can be MnSO
4
In every 100Kg soybean protein granular curd, inoculate Mucor spore liquid 2L then.Place 26 ℃ of incubators to cultivate 36 hours granular curd.
5, take out the granular curd that ferments and add 0.5kgNaCl, squeeze after stirring, obtain soybean cheese combinations.The soybean cheese combinations that squeezing is good was positioned over 4 ℃ of maturations 20 days.
6, add 200kg water and 2.1kg natrium citricum, pour cheese, cream then into through cutting, be heated to 140 ℃ then, stir, treat that cheese and cream melt fully after, slowly add milk powder and other batchings (as salt) again, material after the thawing concentrates the material of handling well through milling treatment of colloid, adds citric acid, repressed again, shaping, sterile filling while hot.
Embodiment 3
To press Mg then with the soybean milk curd grain that method obtained that is similar to embodiment 2
2+0.001molkg
-1, Ca
2+0.002 molkg
-1, Mn
2+0.001molkg
-1Ratio add Mg
2+, Ca
2+And Mn
2+, inoculate the Mucor spore liquid by 2% amount again.Granular curd is put 26 ℃ of incubators cultivated 36 hours, take out the granular curd that ferments and add 0.5%NaCl, squeeze after stirring, obtain soybean cheese combinations.The soybean cheese combinations that squeezing is good was positioned over 4 ℃ of maturations 20 days.
The soybean cheese combinations chopping that maturation is good is got 50kg soybean cheese combinations and 16kg cream, the 3kg gelatin, the 10kg skimmed milk power, 1.6kg natrium citricum, 0.8kg sodium hydrogen phosphate, 3kg salt, 1kg sucrose and 10kg carrot juice are heated to 110 ℃ and make its thawing in melting pot.With melting good material, make its emulsification through milling treatment of colloid.The material that emulsification is good concentrates, and adds the citric acid of 0.3kg near striking point the time, can while hot.So obtain local flavor and the mouthfeel satisfied soybean cheese combinations of system again of people in addition.
Claims (8)
1. the processing method of remaking soybean cheese combinations is characterized in that may further comprise the steps:
1) inoculating lactic acid bacterium leavening agent in soya-bean milk through fermentation, is made curdled milk;
2) the curdled milk squeezing is obtained granular curd;
3) at every 100g soybean protein granular curd inoculation Mucor spore liquid 2ml, place under 25～27 ℃ of conditions and cultivated 30～45 hours;
4) in granular curd, add sodium chloride again, form soybean cheese combinations through squeezing;
5) soybean cheese combinations that is shaped was placed 4～8 ℃ of maturations 15～30 days;
6) in soybean cheese combinations, add margarine or butter oil or stable salts or flavoring,, make and make soybean cheese combinations again through melting, concentrate, suppress, being shaped.
2. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that in soya-bean milk, adding 0.8%～1.2% whey powder or 1.5～2.0% skimmed milk powder.
3. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that in the step 1), when soya-bean milk pH value is 4.55～4.62, stop fermentation.
4. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that step 2) in earlier curdled milk is cut into little ziega, and be heated to 50 ℃, keep 5～10min, with little ziega squeezing, obtain granular curd then.
5. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that in step 3), also add Mg
2+0.8～1.2mmolkg
-1And Ca
2+1.8～2.2mmolkg
-1And Mn
2+0.8～1.2mmolkg
-1
6. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that in step 3) that granular curd acidity is 0.8%～1.1% during inoculation Mucor spore liquid.
7. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that in step 4), add sodium chloride 0.5g at every 100g soybean protein granular curd.
8. according to the processing method of the described remaking soybean cheese combinations of claim 1, it is characterized in that in step 6) that melt temperature is 105～140 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101347762A CN101156632B (en) | 2007-10-19 | 2007-10-19 | Processing method of remaking soybean cheese combinations |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101347762A CN101156632B (en) | 2007-10-19 | 2007-10-19 | Processing method of remaking soybean cheese combinations |
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| Publication Number | Publication Date |
|---|---|
| CN101156632A true CN101156632A (en) | 2008-04-09 |
| CN101156632B CN101156632B (en) | 2010-04-21 |
Family
ID=39304979
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|---|---|---|---|
| CN2007101347762A Expired - Fee Related CN101156632B (en) | 2007-10-19 | 2007-10-19 | Processing method of remaking soybean cheese combinations |
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| CN101861895A (en) * | 2010-04-06 | 2010-10-20 | 扬州大学 | Method for preparing novel fermented soybean milk products |
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- 2007-10-19 CN CN2007101347762A patent/CN101156632B/en not_active Expired - Fee Related
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