CN101632401B - Compound nutrient soy milk cheese and preparation method thereof - Google Patents
Compound nutrient soy milk cheese and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a compound nutrient soy milk cheese and a preparation method thereof. In the invention, soybeans and black beans are used as main raw materials through comprehensive technical measurement treatment to prepare the soy protein milk, the soy protein milk and a certain amount of milk are mixed to prepare the compound nutrient soy protein milk with complementary nutrition, the condensed directly-added freeze-dried lactobacillus fermenting agent is inoculated to ferment the compound nutrient soy protein milk, the milk curd is obtained, and the steps such as salinization, flavoring strengthening and pressing and the like are carried out to prepare the compound nutrient soy milk cheese. The compound nutrient soy milk cheese of the invention has the advantages of unique taste and rich nutrient, and the preparation method of the invention has the characteristics of low production cost and capability of large-scale production, adaptability for national conditions, and the like.
Description
Technical field
The present invention relates to a kind of cheese, especially relating to a kind of is that the legumin milk that primary raw material makes mixes the compound nutrient soy milk cheese for preparing by fermentation method with milk with soya bean, black soya bean, the invention still further relates to its preparation method, belong to the Biotechnology and Bioengineering field.
Background technology
Usually said cheese is a kind of milk product of fermentation, make by sweat, contain rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components, also contain the lactic acid bacteria that can keep healthy, almost solid food, nutritive value is very high, and the per kilogram cheese product all is to form by 10 kilograms milk is concentrated approximately, is the food of pure natural.But because the making of cheese is big to the demand in milk source, thereby cost is higher, and it has a kind of milk fishy smell, is not suitable for most Chinese people's taste, therefore can not satisfy the demand of ordinary consumer.
China's soybean varieties aboundresources, plant very general, it is the main soybean producing country in the world, soybean protein is a kind of good protein, soybean also contains abundant calcium, phosphorus, iron and B family vitamin, the laudatory title that " plant meat " is arranged, and its cholesterol level is far below fish, meat, egg, milk, so its processing and to utilize technology be the problem of scientific and technological circle and processing industry primary study always.Soybean yields in recent years continues to rise, and its alimentary health-care function has had more new discovery again, the fashionable world of soy food product.It is that protein is on the low side that outstanding in China's food configuration lacks limit, and milk resources lacks, per capita 1/10 of the not enough developed country of milk occupation rate, and therefore, the manufacture field that utilizes the peas protein resource to carry out the new product kind is demanded developing urgently.Chinese invention patent " a kind of cheese-making method that can be used for Piza " (applicant: Northeast Agricultural University, application number: 200710144823.1) reach " a kind of cheese that contains soya-bean milk and preparation method thereof " (applicant: East China University of Science, application number: 200810202514.X) disclose with soybean and be a kind of method of feedstock production Mozzarella cheese wherein, but it still is primary raw material with milk, the use amount of soybean is less, soya-bean milk content≤25%, and technology more complicated.
Summary of the invention
The objective of the invention is fully to develop the peas protein resource of China's abundant; remedy the insufficient raw material of producing cheese with milk, provide a kind of technology simple, production cost is low; product special flavour uniqueness, nutritious is prepared the method for compound nutrient soy milk cheese by microorganism scale fermentation.
It is that main material is made legumin milk by the comprehensive technical measure processing that the present invention adopts soya bean and black soya bean, legumin milk and a certain amount of milk are mixed with the compound nutritional legumin milk of nutrition complement, the concentrated type direct putting type freeze-dried lactic acid bacteria leavening that mainly contains streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus bulgaricus) (ratio of two kinds of bacterium is 1: 1) through inoculation ferments to compound nutritional legumin milk, obtain curdled milk, again through salinization, flavour enhanced, steps such as compacting prepare compound nutrient soy milk cheese.
Technical scheme of the present invention is: a kind of fermentation preparation of compound nutrient soy milk cheese may further comprise the steps:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 105-110 ℃ of hot-air, be dried to moisture at 9.5%-10.5%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is the sodium bicarbonate solution of 0.05%-0.1%, and be heated to 85-90 ℃, add blanching 20-30min in the hot sodium bicarbonate solution of allowancing for bark beans weight 6-7 times rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add the 35-40 ℃ of clear water lixiviate of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 15-25min, high-pressure homogeneous under 60-65 ℃, 20-25Mpa, 56-66KPa carries out vacuum outgas, 130-135 ℃ of superhigh temperature instantaneously sterilising 3-5s is cooled to 4-20 ℃ of aseptic storage, legumin milk;
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the sterilizing superior milk of 1 volume, add HFCS then, the 18-21MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is the 2%-2.5% (W/V) of legumin milk and pasteurized milk total amount, and described HFCS can be F42 (solid content 71%), F55 (solid content 77%) or F90 syrup (solid content 80%);
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening that inoculation 0.01%-0.02% Denmark Hansen Corp. produces in compound nutrient soy milk, add the ratio adding liquid rennet of liquid rennet 30-40ml then in every 100Kg compound nutrient soy milk, 32 ℃ of bottom fermentation 5-7h get curdled milk;
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk, the salt that in separating curdled milk, adds percetage by weight 0.4%-0.6% by the curdled milk dry weight, and add the vanillic aldehyde of percetage by weight 0.02%-0.04%, the ethyl maltol of percetage by weight 0.002%-0.004% carries out flavour enhanced, mixing, extrusion modling gets soft compound nutrient soy milk cheese.
The present invention adopts the compound nutrient soy milk cheese of method for preparing, its main component and percetage by weight are: moisture is 42%-51%, and protein is 18.5%-20.3%, fatty 25.5%-28.1%, soybean lecithin 0.48%-0.52%, isoflavones 0.09%-0.098%.This compound nutrient soy milk cheese also contains other constituents as amino acid, vitamin, calcium, iron, zinc etc., described compound nutrient soy milk cheese fatty in the amount of unrighted acid account for the 12.8%-14.1% (percetage by weight) of soy milk cheese total amount.
The present invention is a primary raw material with soya bean and black soya bean, and soya bean, black soya bean protein content are suitable, all up to 36%-40%.They all are rich in 18 seed amino acids, particularly needed by human 8 kinds and press amino acid content, and are also higher than the high protein standard of U.S. FDA regulation.All contain 19 kinds of greases, content of unsaturated acid reaches 80%, and absorptivity can both satisfy the needs of human body to fat up to more than 95%.Difference is: the heat of black soya bean will be higher than soya bean, and the carotene carotene content of soya bean is up to 200 micrograms, and black soya bean 50 micrograms only, the content of the vitamin E of soya bean also will be higher than black soya bean.The soya bean nature and flavor are sweet, flat, return spleen, stomach, large intestine channel, have that dredging becomes silted up and regulate the flow of vital energy, reinforce the spleen to benefit the lung, the effect of heat reliving and toxin-eliminating.Black soya bean is flat, flavor is sweet, have the therapeutic method to keep the adverse qi flowing downward in the accent, enriching yin and nourishing kidney, enrich blood make eye bright, effects such as inducing diuresis for removing edema, the skin makeup of invigorating blood circulation.The two is simultaneously with the demand that not only satisfies protein, amino acid, unrighted acid, can play nutrition more comprehensively, effect that health care is stronger.Phosphatide in the soybean and isoflavones material have the important function that strengthens memory, control cardiovascular and cerebrovascular disease, promotion fat metabolism etc.
The invention has the beneficial effects as follows: the soy milk cheese moisture that utilizes the present invention to produce is 42-51%, protein 〉=18.5%, fat 〉=25.5%, soybean lecithin 〉=0.48%, isoflavones 〉=0.09%.And the approximate French dense flavor cheese (Camembert cheese) (moisture 52%) of water content on year-on-year basis, its protein content is 17.5%, fat 24.7%.Therefore the soy milk cheese of the inventive method production is higher than cheese protein content as can be seen, and contains soybean lecithin and isoflavones, and nutrition is abundanter, is a kind of healthy food that is of high nutritive value.
Compound nutrient soy milk cheese of the present invention has unique flavor, nutritious advantage, and preparation method of the present invention has production cost low (be about with the plain chocolate be raw material 3/5), can be mass-produced and adapts to characteristics such as national conditions.The compound nutrient soy milk cheese of invention can enrich dairy market, satisfies consumer demand, has remarkable economic efficiency and social benefit.The method production society that is primary raw material by microbial fermentation with soya bean and black soya bean can help improving national protein intake by the very big compound nutrient soy milk cheese of potential demand amount, promote the raising of people ' s health level, and provide for the rational exploitation and utilization of soybean technology that bright prospects are arranged by way of.
The specific embodiment
Embodiment 1:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 106 ℃ of hot-airs, be dried to moisture 9.8%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is 0.06% sodium bicarbonate solution, and be heated to 86 ℃, add blanching 25min in the hot sodium bicarbonate solution of allowancing for bark 6.2 times of beans weight rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add 36 ℃ of clear water lixiviates of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 16min, high-pressure homogeneous under 60 ℃, 21Mpa, 58KPa carries out vacuum outgas, 131 ℃ of superhigh temperature instantaneously sterilising 5s are cooled to 10 ℃ of aseptic storages, legumin milk.
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 18MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is 2.1% (W/V) of legumin milk and pasteurized milk total amount, and described HFCS can be F55 (solid content 77%).
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening that inoculation 0.01% Denmark Hansen Corp. produces in compound nutrient soy milk, add the ratio adding liquid rennet of liquid rennet 30ml then in every 100Kg compound nutrient soy milk, 32 ℃ of bottom fermentation 5h30min get curdled milk.
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk.The salt that in separating curdled milk, adds percetage by weight 0.4% by the curdled milk dry weight, and add the vanillic aldehyde of percetage by weight 0.025%, the ethyl maltol of percetage by weight 0.0025% carries out flavour enhanced, mixing, extrusion modling gets soft compound nutrient soy milk cheese.
Embodiment 2:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 110 ℃ of hot-airs, be dried to moisture 10.5%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is 0.08% sodium bicarbonate solution, and be heated to 89 ℃, add blanching 28min in the hot sodium bicarbonate solution of allowancing for bark 6 times of beans weight rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add 40 ℃ of clear water lixiviates of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 25min, high-pressure homogeneous under 65 ℃, 25Mpa, 66KPa carries out vacuum outgas, 135 ℃ of superhigh temperature instantaneously sterilising 3s are cooled to 20 ℃ of aseptic storages, legumin milk.
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 21MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is 2.5% (W/V) of legumin milk and pasteurized milk total amount, and described HFCS can be F42 (solid content 71%).
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening that inoculation 0.02% Denmark Hansen Corp. produces in compound nutrient soy milk, add the ratio adding liquid rennet of liquid rennet 40ml then in every 100Kg compound nutrient soy milk, 32 ℃ of bottom fermentation 6h30min get curdled milk.
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk.The salt that in separating curdled milk, adds percetage by weight 0.6% by the curdled milk dry weight, and add the vanillic aldehyde of percetage by weight 0.035%, the ethyl maltol of percetage by weight 0.0035% carries out flavour enhanced, mixing, extrusion modling gets soft compound nutrient soy milk cheese.
Embodiment 3:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 105 ℃ of hot-airs, be dried to moisture 9.6%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is 0.05% sodium bicarbonate solution, and be heated to 85 ℃, add blanching 23min in the hot sodium bicarbonate solution of allowancing for bark 6 times of beans weight rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add 35 ℃ of clear water lixiviates of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 15min, high-pressure homogeneous under 61 ℃, 20Mpa, 56KPa carries out vacuum outgas, 130 ℃ of superhigh temperature instantaneously sterilising 4s are cooled to 12 ℃ of aseptic storages, legumin milk.
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 20MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is 2.0% (W/V) of legumin milk and pasteurized milk total amount, and described HFCS can be F55 (solid content 77%).
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening that inoculation 0.012% Denmark Hansen Corp. produces in compound nutrient soy milk, the ratio in every 100Kg compound nutrient soy milk interpolation liquid rennet 32ml adds liquid rennet then, and 32 ℃ of bottom fermentation 5h get curdled milk.
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk.In separating curdled milk, add the salt of percetage by weight 0.42% by the curdled milk dry weight, and the ethyl maltol that adds vanillic aldehyde, the percetage by weight 0.002% of percetage by weight 0.02% carry out flavour enhanced, mixing, extrusion modling, soft compound nutrient soy milk cheese.
Embodiment 4:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 108 ℃ of hot-airs, be dried to moisture 10%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is 0.10% sodium bicarbonate solution, and be heated to 90 ℃, add blanching 30min in the hot sodium bicarbonate solution of allowancing for bark 6.5 times of beans weight rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add 39 ℃ of clear water lixiviates of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 23min, high-pressure homogeneous under 63 ℃, 22Mpa, 65KPa carries out vacuum outgas, 132 ℃ of superhigh temperature instantaneously sterilising 4s are cooled to 5 ℃ of aseptic storages, legumin milk.
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 20MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is 2.4% (W/V) of legumin milk and pasteurized milk total amount, and described HFCS can be F90 (solid content 80%).
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening that inoculation 0.18% Denmark Hansen Corp. produces in compound nutrient soy milk, the ratio in every 100Kg compound nutrient soy milk interpolation liquid rennet 40ml adds liquid rennet then, and 32 ℃ of bottom fermentation 7h get curdled milk.
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk.In separating curdled milk, add the salt of percetage by weight 0.6% by the curdled milk dry weight, and the ethyl maltol that adds vanillic aldehyde, the percetage by weight 0.004% of percetage by weight 0.04% carry out flavour enhanced, mixing, extrusion modling, soft compound nutrient soy milk cheese.
Embodiment 5:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 109 ℃ of hot-airs, be dried to moisture 10.2%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is 0.09% sodium bicarbonate solution, and be heated to 88 ℃, add blanching 29min in the hot sodium bicarbonate solution of allowancing for bark 6.6 times of beans weight rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add 38 ℃ of clear water lixiviates of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 20min, high-pressure homogeneous under 64 ℃, 25Mpa, 64KPa carries out vacuum outgas, 133 ℃ of superhigh temperature instantaneously sterilising 3s are cooled to 4 ℃ of aseptic storages, legumin milk.
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 21MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is 2.5% (W/V) of legumin milk and pasteurized milk total amount, and described HFCS can be F42 (solid content 71%).
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening that inoculation 0.015% Denmark Hansen Corp. produces in compound nutrient soy milk, the ratio in every 100Kg compound nutrient soy milk interpolation liquid rennet 40ml adds liquid rennet then, and 32 ℃ of bottom fermentation 6h get curdled milk.
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk.The salt that in separating curdled milk, adds percetage by weight 0.5% by the curdled milk dry weight, and add the vanillic aldehyde of percetage by weight 0.032%, the ethyl maltol of percetage by weight 0.0032% carries out flavour enhanced, mixing, extrusion modling gets soft compound nutrient soy milk cheese.
Claims (2)
1. compound nutrient soy milk cheese, it is characterized in that, legumin milk and the pasteurized milk made with soya bean, black soya bean are that raw material obtains curdled milk through inoculation concentrated type direct putting type freeze-dried lactic acid bacteria leavening, liquid rennet fermentation, again through salinization, flavour enhanced, make, its main component and percetage by weight are: moisture is 42%-51%, and protein is 18.5%-20.3%, and fat is 25.5%-28.1%, soybean lecithin 0.48%-0.52%, isoflavones 0.09%-0.098%; The preparation method of described compound nutrient soy milk cheese is specially:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 105-110 ℃ of hot-air, be dried to the moisture weight percentage at 9.5%-10.5%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is the sodium bicarbonate solution of 0.05%-0.1%, and be heated to 85-90 ℃, add blanching 20-30min in the hot sodium bicarbonate solution of allowancing for bark beans weight 6-7 times rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add the 35-40 ℃ of clear water lixiviate of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 15-25min, high-pressure homogeneous under 60-65 ℃, 20-25MPa, 56-66KPa carries out vacuum outgas, 130-135 ℃ of superhigh temperature instantaneously sterilising 3-5s is cooled to 4-20 ℃ of aseptic storage, legumin milk;
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 18-21MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is the 2%-2.5% (w/v) of legumin milk and pasteurized milk total amount, and described HFCS is F42, F55 or F90 syrup;
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening of inoculation 0.01%-0.02% in compound nutrient soy milk, the ratio in every 100Kg compound nutrient soy milk interpolation liquid rennet 30-40ml adds liquid rennet then, and 32 ℃ of bottom fermentation 5-7h get curdled milk;
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk, the salt that in separating curdled milk, adds percetage by weight 0.4%-0.6% by the curdled milk dry weight, and add the vanillic aldehyde of percetage by weight 0.02%-0.04%, the ethyl maltol of percetage by weight 0.002%-0.004% carries out flavour enhanced, mixing, extrusion modling gets soft compound nutrient soy milk cheese.
2. the preparation method of the described a kind of compound nutrient soy milk cheese of claim 1 is characterized in that:
1) legumin milk preparation
(1) preliminary treatment: soya bean and black soya bean is mixed with 2 to 1 part by weight, in 105-110 ℃ of hot-air, be dried to the moisture weight percentage at 9.5%-10.5%, allowance for bark after the cooling, it is standby to allowance for bark beans;
(2) blanch with alkaline water, defibrination: the preparation percentage by weight is the sodium bicarbonate solution of 0.05%-0.1%, and be heated to 85-90 ℃, add blanching 20-30min in the hot sodium bicarbonate solution of allowancing for bark beans weight 6-7 times rapidly with allowancing for bark beans, grind, centrifugal a slurry, in slag, add the 35-40 ℃ of clear water lixiviate of allowancing for bark 3 times of beans weight, centrifugal two slurries that get merge to such an extent that starch;
(3) post processing: slurry is heated to 100 ℃, insulation 15-25min, high-pressure homogeneous under 60-65 ℃, 20-25MPa, 56-66KPa carries out vacuum outgas, 130-135 ℃ of superhigh temperature instantaneously sterilising 3-5s is cooled to 4-20 ℃ of aseptic storage, legumin milk;
2) compound nutrient soy milk preparation
The legumin milk of 2 volumes is fully mixed with the pasteurized milk of 1 volume, add HFCS then, the 18-21MPa homogeneous, get compound nutrient soy milk, the total amount of the solid content in the HFCS that is added is the 2%-2.5% (w/v) of legumin milk and pasteurized milk total amount, and described HFCS is F42, F55 or F90 syrup;
3) fermentation, curdled milk
The concentrated type direct putting type freeze-dried lactic acid bacteria leavening of inoculation 0.01%-0.02% in compound nutrient soy milk, the ratio in every 100Kg compound nutrient soy milk interpolation liquid rennet 30-40ml adds liquid rennet then, and 32 ℃ of bottom fermentation 5-7h get curdled milk;
4) process after the curdled milk
The soft curdled milk that precipitates is put into groove, make the whey natural separation, must separate curdled milk, the salt that in separating curdled milk, adds percetage by weight 0.4%-0.6% by the curdled milk dry weight, and add the vanillic aldehyde of percetage by weight 0.02%-0.04%, the ethyl maltol of percetage by weight 0.002%-0.004% carries out flavour enhanced, mixing, extrusion modling gets soft compound nutrient soy milk cheese.
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| CN102265931B (en) * | 2011-07-22 | 2013-03-20 | 福建省农业科学院农业生物资源研究所 | Preparation method of black bean dairy product |
| CN102613305B (en) * | 2012-04-23 | 2014-04-02 | 法国祥峰国际集团 | Seedling milk series food and beverage, and method for preparing same |
| CN102948490B (en) * | 2012-11-29 | 2014-01-01 | 中国农业大学 | Soybean cheese curded by adding leavening agent and enzyme and preparation method thereof |
| EP3132695A1 (en) * | 2015-05-18 | 2017-02-22 | DMK Deutsches Milchkontor GmbH | Solid protein compositions |
| CN109418424A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of five cereals cheese and preparation method thereof |
| CN111034807A (en) * | 2019-12-18 | 2020-04-21 | 安徽农业大学 | Method for preparing α -albumin-rich cheese by adopting ultrahigh pressure auxiliary tangential membrane filtration |
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