CN102948490A - Soybean cheese curded by adding leavening agent and enzyme and preparation method thereof - Google Patents
Soybean cheese curded by adding leavening agent and enzyme and preparation method thereof Download PDFInfo
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- CN102948490A CN102948490A CN2012105006931A CN201210500693A CN102948490A CN 102948490 A CN102948490 A CN 102948490A CN 2012105006931 A CN2012105006931 A CN 2012105006931A CN 201210500693 A CN201210500693 A CN 201210500693A CN 102948490 A CN102948490 A CN 102948490A
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Abstract
The invention discloses a soybean cheese curded by adding a leavening agent and an enzyme and a preparation method thereof, and belongs to the technical field of food processing. Firstly, soybeans are soaked, pulped and boiled to obtain soybean pulp; after soybean oil is added into the soybean pulp, soybean milk is obtained through high pressure homogeneous processing; lactic acid bacteria and transglutaminase are added into the soybean milk, and fermentation is carried out for 2-9h at the temperature of 30-50 DEG C to obtain soybean curd; the soybean curd is crushed into curd particles, and the curd particles are brewed in a container at the temperature of 15-25 DEG C until the pH of discharged whey is 4.00-5.50; and finally the brewed curd particles are squeezed and reshaped to obtain the soybean cheese. The obtained soybean cheese is cream yellow, has fine, smooth and uniform internal tissues, has the unique flavor of soybeans adn the lubricating and stiff performances of cheese, and has no objectional odor or bitter taste. The method disclosed by the invention is simple and is easy to operate; and an obtained product is suitable for people allergic to dairy products and vegetarians, and has good texture and taste.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind ofly add leavening and enzyme carries out soybean cheese of curdled milk and preparation method thereof.
Background technology
Cheese is that mixture take cow's milk, cream, partly skimmed milk, buttermilk or these products is as raw material, through curdled milk and sepg whey and the dairy products of the fresh or fermenting-ripening that makes.Cheese contains abundant nutritional labeling, and wherein the content of protein and fat is equivalent to about 10 times of former breast, also has abundant carbohydrate, organic acid, mineral matter element etc.But cheese not only fat content is higher, and production cost is high, sells price also just relatively high; Cheese is the concentrated of sweet milk simultaneously, has unique local flavor, because Chinese are different from the habits and customs in west, so a lot of Chinese are difficult to accept.
And the soybean relative low price is the traditional food of China, and is very popular, and the constituent of soya-bean milk and cow's milk is very similar, therefore considers to replace cow's milk to carry out novel fermented soybean goods---the soybean cheese of ferment making with soya-bean milk.
Soybean is the main vegetable protein food resource of China, protein content is generally 35% ~ 40%, fat content is 15% ~ 20%, wherein the necessary linoleic acid content of human body accounts for 50% of amount of total fat, carbohydrate content is 20% ~ 30%, and content of mineral substances is 5%, nearly 13 kinds of vitamins, more than its kind, the height of content is that other wholefoods are incomparable.And contain necessary 8 seed amino acids of human body in the soybean, its content basically with the United Nations health organization advise close.
Soybean protein does not contain cholesterol, and the effect that reduces Blood Cholesterol is arranged, and also contains cellulose, hemicellulose, and pectin, mannosan, bean gum, Soluble Fibers etc. have the effect of preventing tumor in digestive tract and other diseases.Soy oligosaccharide can promote Bifidobacterium amount reproduction in intestines, suppresses the spoilage organisms growth, and the effect that reduces blood pressure is arranged.Lecithin in the soybean can be removed the cholesterol that is deposited on the blood vessel, also has isoflavones, glycoside, tocopherol, microorganism K, triglyceride, lectins etc.
The lactobacillus-fermented soya-bean milk can produce multiple organic acid, promotes intestines peristalsis, is beneficial to intestinal health.Microbial fermentation has produced precious anti-oxidant, hypotensive isoreactivity material and the distinctive cobalamin that ferments when removing the own ANFs of soybean (trypsin inhibitor, haemoglutinin, Flatulent factors, the irritated factor, beany flavor).The lactic acid bacteria decomposing protein, fat waits macromolecular compound and produces some flavor substances.
Soybean cheese is exactly a kind of novel soybean fermented food that utilizes the fermentation of microorganism to make, and it can bring into play the nutritive effect of soybean, can destroy again the ANFs in the soybean, and soy proteinaceous digestibility is improved significantly.It is low that soybean cheese has salt content, safe, with low cost, and unique flavor is nutritious, and the functional characteristics such as strong have good development prospect.
In paper " the local flavor research of soybean cheese ", Chen Zehua and Li Li inquire into the local flavor of soybean cheese, and the technological process of its soybean cheese is:
Soybean → immersion → making beating → sterilization (121 ℃, 20min) → inoculation (inoculum concentration 10%) → cultivation (40 ℃) → curdled milk (3h) → squeeze → cut apart → salt marsh (smearing 2%) → packing (vacuum packaging) → after-ripening → finished product (refrigeration).
In paper " development of novel soybean cheese and hydrolysis properties thereof ", Yang Zuoyi, Li Li etc. are studied milk-clotting mechanism and the protease hydrolytic character of bacterial classification, develop sapid novel soybean cheese.The technological process of this product is:
Soya-bean milk → interpolation fermented bacterium (mixing) → pressing bean curd, discharging whey → salt marsh, interpolation flavor protease → secondary compacting → cutting are packed → 5 ℃ of preservations of → 40 ℃ of insulations.
In the master thesis " research of the exploitation of soybean cow's milk soft cheese and quality control " of Liu Jian, introduced a kind of preparation method of soybean cow's milk soft cheese, its technological process is:
Mix breast (soya-bean milk, cow's milk) → sterilization → cool off → add composite ferment → acid adjustment → add CaCl
2→ add mixed enzyme → grumeleuse cutting → heat, stir → discharging whey → salt marsh → maturation → packing.
Summary of the invention
The purpose of this invention is to provide a kind of soybean cheese that leavening and enzyme carry out curdled milk that adds.
Another object of the present invention provides a kind of preparation method that leavening and enzyme carry out the soybean cheese of curdled milk that adds.
A kind ofly add the soybean cheese that leavening and enzyme carry out curdled milk, it is characterized in that, described soybean cheese is light yellow, interior tissue is fine and smooth, evenly, without particle, tangent plane is smooth; The distinctive fragrance of soybean is arranged, and color and luster is even; Have the distinctive lubricated and stiff sense of cheese, smear and cutting are good, and aftertaste is dense, free from extraneous odour or bitter taste; Dry proportion is 36.66%; Matter structure feature such as following table:
The texture characteristic of soybean cheese
A kind ofly add the preparation method that leavening and enzyme carry out the soybean cheese of curdled milk, comprise the steps:
(1) soybean soaked successively, pulls an oar, boiled and obtain soya-bean milk; The used water yield of wherein pulling an oar is the heavy 5-10 of dried beans times;
(2) ratio according to the 0.3-10% of soya-bean milk gross weight adds soybean oil in the soya-bean milk of step (1) gained, at pressure is to carry out high-pressure homogeneously under the condition of 5-50MPa, obtains soya-bean milk;
(3) add lactic acid bacteria and glutamine transaminage in the soya-bean milk of step (2) gained, 30 ℃-50 ℃ fermentation 2-9 h obtain soybean milk curd;
Wherein, the addition of lactic acid bacteria is the 0.01%-0.5% of soya-bean milk quality; The enzyme of glutamine transaminage unit alive is 90U/g, and addition is the 0.05%-1% of soya-bean milk quality;
(4) the curdled milk particle is made in the soybean milk curd fragmentation of step (3) gained, in container, under 15 ℃ of-25 ℃ of conditions, piled wine, stop heap wine until the whey pH that discharges is 4.00-5.50;
(5) the curdled milk particle of making through heap with step (4) gained squeezes, and then shaping obtains soybean cheese.
Wherein,
In the step (1), the used water yield of pulling an oar is preferably the heavy 6-8 of dried beans doubly;
In the step (2), the addition of soybean oil is preferably the 0.5-5% of soya-bean milk gross weight;
In the step (2), high-pressure homogeneous pressure is preferably 15-18MPa;
In the step (3), described lactic acid bacteria is selected from one or both in lactobacillus bulgaricus, the streptococcus thermophilus; If lactobacillus bulgaricus, streptococcus thermophilus use simultaneously, then the quantity of lactobacillus bulgaricus, streptococcus thermophilus is than being 0.2-5:1, preferred 1:1;
In the step (3), the addition of lactic acid bacteria is preferably the 0.05%-0.3% of described soya-bean milk quality;
In the step (3), the addition of glutamine transaminage is preferably the 0.1%-0.5% of soya-bean milk quality;
In the step (3), fermentation temperature is preferably 37 ℃-45 ℃;
In the step (4), the whey pH that stops discharging when heap is made is preferably 4.50-5.00.
Beneficial effect of the present invention is:
The primary raw material of this product is soybean, does not add milk constituents, can be the irritated personage of dairy products or/and the vegetarian is edible; Adopt lactic fermentation process, and add the auxiliary curdled milk of glutamine transaminage (TG enzyme), this product curdled milk effect and matter structure all are better than the soybean cheese of common acids curdled milk; This product adds soybean oil, and the content of protein and the content of fat are close, and has promoted mouthfeel and the matter structure of product.
The specific embodiment
The present invention is further detailed explanation below in conjunction with specific embodiment, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described material all can get from open commercial sources if no special instructions.
Embodiment 1:
(1) soybeans soaking, usefulness are equivalent to dried beans and weigh 6.5 times drinking water making beating, 95 ℃ of mashing off 5min;
(2) in step (1) gained soya-bean milk, add the soybean oil that is equivalent to soya-bean milk gross weight 1.0%, under the 18MPa high pressure, carry out homogeneous, obtain soya-bean milk;
(3) add in step (2) the gained soya-bean milk lactic acid bacteria that is equivalent to soya-bean milk quality 0.08% and be equivalent to soya-bean milk quality 0.50%, the enzyme unit that lives is the glutamine transaminage of 90U/g, obtains soybean milk curd in 9 hours in 38 ℃ of ferment at constant temperature;
(4) step (3) gained soybean milk curd is broken into the curdled milk particle that diameter is 3mm, in container, under 15 ℃ of-25 ℃ of conditions, piles wine, stop heap wine until the whey pH that discharges reaches at 4.70 o'clock;
(5) the curdled milk particle of making through heap with step (4) gained squeezes, and then shaping obtains soybean cheese.
Embodiment 2:
(1) soybeans soaking, usefulness are equivalent to dried beans and weigh 7 times drinking water making beating, 95 ℃ of mashing off 5min;
(2) in step (1) gained soya-bean milk, add the soybean oil that is equivalent to soya-bean milk gross weight 1.2%, under the 15MPa high pressure, carry out homogeneous, obtain soya-bean milk;
(3) add in step (2) the gained soya-bean milk lactic acid bacteria that is equivalent to soya-bean milk quality 0.10% and be equivalent to soya-bean milk quality 0.30%, the enzyme unit that lives is the glutamine transaminage of 90U/g, obtains soybean milk curd in 6 hours in 40 ℃ of ferment at constant temperature;
(4) step (3) gained soybean milk curd is broken into the curdled milk particle that diameter is 3mm, in container, under 15 ℃ of-25 ℃ of conditions, piles wine, stop heap wine until the whey pH that discharges reaches at 4.80 o'clock;
(5) the curdled milk particle of making through heap with step (4) gained squeezes, and then shaping obtains soybean cheese.
Embodiment 3:
(1) soybeans soaking, usefulness are equivalent to dried beans and weigh 7.5 times drinking water making beating, 95 ℃ of mashing off 5min;
(2) in step (1) gained soya-bean milk, add the soybean oil that is equivalent to soya-bean milk gross weight 1.5%, under the 15MPa high pressure, carry out homogeneous, obtain soya-bean milk;
(3) add in step (2) the gained soya-bean milk lactic acid bacteria that is equivalent to soya-bean milk quality 0.15% and be equivalent to soya-bean milk quality 0.20%, the enzyme unit that lives is the glutamine transaminage of 90U/g, obtains soybean milk curd in 4 hours in 42 ℃ of ferment at constant temperature;
(4) step (3) gained soybean milk curd is broken into the curdled milk particle that diameter is 3mm, in container, under 15 ℃ of-25 ℃ of conditions, piles wine, stop heap wine until the whey pH that discharges reaches at 4.90 o'clock;
(5) the curdled milk particle of making through heap with step (4) gained squeezes, and then shaping obtains soybean cheese.
Claims (10)
1. one kind adds the soybean cheese that leavening and enzyme carry out curdled milk, it is characterized in that described soybean cheese matter structure feature such as following table:
2. soybean cheese according to claim 1 is characterized in that, in described soybean cheese, dry proportion is 36.66%.
3. one kind adds the preparation method that leavening and enzyme carry out the soybean cheese of curdled milk, it is characterized in that, comprises the steps:
(1) soybean soaked successively, pulls an oar, boiled and obtain soya-bean milk; The used water yield of wherein pulling an oar is the heavy 5-10 of dried beans times;
(2) ratio according to the 0.3-10% of soya-bean milk gross weight adds soybean oil in the soya-bean milk of step (1) gained, at pressure is to carry out high-pressure homogeneously under the condition of 5-50MPa, obtains soya-bean milk;
(3) add lactic acid bacteria and glutamine transaminage in the soya-bean milk of step (2) gained, 30 ℃-50 ℃ fermentation 2-9 h obtain soybean milk curd;
Wherein, the addition of lactic acid bacteria is the 0.01%-0.5% of soya-bean milk quality; The enzyme of glutamine transaminage unit alive is 90U/g, and addition is the 0.05%-1% of soya-bean milk quality;
(4) the curdled milk particle is made in the soybean milk curd fragmentation of step (3) gained, in container, under 15 ℃ of-25 ℃ of conditions, piled wine, stop heap wine until the whey pH that discharges is 4.00-5.50;
(5) the curdled milk particle of making through heap with step (4) gained squeezes, and then shaping obtains soybean cheese.
4. the preparation method of soybean cheese according to claim 3 is characterized in that, in the step (1), the used water yield of pulling an oar is the heavy 6-8 of dried beans times.
5. the preparation method of soybean cheese according to claim 3 is characterized in that, in the step (2), the addition of soybean oil is the 0.5-5% of soya-bean milk gross weight.
6. the preparation method of soybean cheese according to claim 3 is characterized in that, in the step (2), high-pressure homogeneous pressure is 15-18MPa.
7. the preparation method of soybean cheese according to claim 3 is characterized in that, in the step (3), described lactic acid bacteria is selected from one or both in lactobacillus bulgaricus, the streptococcus thermophilus; If lactobacillus bulgaricus, streptococcus thermophilus use simultaneously, then the quantity of lactobacillus bulgaricus, streptococcus thermophilus is than being 0.2-5:1.
8. the preparation method of soybean cheese according to claim 7 is characterized in that, if lactobacillus bulgaricus, streptococcus thermophilus use simultaneously, then the quantity of lactobacillus bulgaricus, streptococcus thermophilus is than being 1:1.
9. the preparation method of soybean cheese according to claim 3 is characterized in that, in the step (3), the addition of lactic acid bacteria is the 0.05%-0.3% of described soya-bean milk quality; The addition of glutamine transaminage is the 0.1%-0.5% of soya-bean milk quality; Fermentation temperature is 37 ℃-45 ℃.
10. the preparation method of soybean cheese according to claim 3 is characterized in that, in the step (4), the whey pH that stops discharging when heap is made is 4.50-5.00.
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| CN109997925A (en) * | 2019-03-28 | 2019-07-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Monascus cheese fermented bean curd and preparation method thereof |
| CN110313523A (en) * | 2019-07-17 | 2019-10-11 | 南江县太子洞食品有限公司 | A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese |
| CN114831262A (en) * | 2022-05-25 | 2022-08-02 | 汕头市华乐福食品有限公司 | Soybean cashew nut based cheese and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104115941A (en) * | 2013-04-24 | 2014-10-29 | 任发政 | Method for preparing low-fat cheese and low-fat cheese |
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| CN104839345A (en) * | 2015-05-09 | 2015-08-19 | 渤海大学 | Preparation method of processed soybean cheeses |
| CN104839345B (en) * | 2015-05-09 | 2018-04-06 | 渤海大学 | A kind of preparation method of soybean cheese combinations processed again |
| CN109169954A (en) * | 2018-11-12 | 2019-01-11 | 哈尔滨农耕食品有限公司 | A kind of flavor dried bean curd and preparation method thereof |
| CN109997925A (en) * | 2019-03-28 | 2019-07-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Monascus cheese fermented bean curd and preparation method thereof |
| CN110313523A (en) * | 2019-07-17 | 2019-10-11 | 南江县太子洞食品有限公司 | A kind of production method of ultra micro hedgehog hydnum mushroom powder bean curd cheese |
| CN114831262A (en) * | 2022-05-25 | 2022-08-02 | 汕头市华乐福食品有限公司 | Soybean cashew nut based cheese and preparation method thereof |
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