CN102948490A - Soybean cheese curded by adding leavening agent and enzyme and preparation method thereof - Google Patents

Abstract

The invention discloses a soybean cheese curd by adding a starter and an enzyme and a preparation method thereof, belonging to the technical field of food processing. Soybeans are first soaked, beaten, and boiled to obtain soymilk; then soybean oil is added to the soymilk and subjected to high-pressure homogenization to obtain soymilk; then lactic acid bacteria and transglutaminase are added to the soymilk, and fermented at 30°C-50°C for 2-9 hours to obtain Soybean curd; break the soybean curd to make curd crumbs, and carry out heap brewing in the container at 15°C-25°C until the pH of the discharged whey is 4.00-5.50 to stop the heap brewing; finally, the heap brewing Crushed curds are pressed and shaped to obtain soy cheese. The obtained soybean cheese is light milky yellow, with a fine and uniform internal structure; it has the unique aroma of soybeans, the lubricating and thick feeling of cheese, and has no peculiar smell or bitter taste. The method of the invention is simple and easy to operate; the prepared product is suitable for people with dairy product allergies and vegetarians, and has good texture and good taste.

Description

Soybean cheese curd by adding starter and enzyme and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a soybean cheese curd by adding a starter and an enzyme and a preparation method thereof.

Background technique

Cheese is a fresh or fermented mature dairy product made from cow's milk, cream, part-skimmed milk, buttermilk or a mixture of these products, curdled and separated from the whey. Cheese is rich in nutrients, the content of protein and fat is about 10 times that of raw milk, and it is also rich in sugars, organic acids, mineral elements, etc. However, cheese not only has high fat content, but also has high production costs, and the selling price is relatively high. At the same time, cheese is concentrated fresh milk and has a unique flavor. Because the living habits of Chinese and Western people are different, many Chinese people find it difficult to accept it. .

The price of soybeans is relatively low, and it is a traditional food in China. It is deeply loved by people, and the composition of soybean milk and cow milk is very similar. Therefore, it is considered to use soybean milk instead of cow milk for fermentation to make a new soybean fermented product—soy cheese.

Soybean is the main vegetable protein food resource in my country. The protein content is generally 35%~40%, and the fat content is 15%~20%. The content is 20%~30%, the mineral content is 5%, and there are as many as 13 kinds of vitamins. The variety and high content are unmatched by other natural foods. Moreover, soybeans contain 8 kinds of amino acids necessary for the human body, and their content is basically similar to that recommended by the United Nations Health Organization.

Soy protein does not contain cholesterol and has the effect of lowering blood cholesterol. It also contains cellulose, hemicellulose, pectin, mannan, bean gum, soluble fiber, etc., and has the effect of preventing digestive tract tumors and other diseases. Soybean oligosaccharides can promote the proliferation of bifidobacteria in the intestines, inhibit the growth of spoilage bacteria, and have the effect of lowering blood pressure. Lecithin in soybeans can remove cholesterol deposited on blood vessels, as well as isoflavones, glycosides, tocopherols, microbial K, triglycerides, lectins, etc.

Lactic acid bacteria fermented soymilk can produce a variety of organic acids, promote intestinal peristalsis, and benefit intestinal health. Microbial fermentation removes soybean's own anti-nutritional factors (trypsin inhibitors, hemagglutinin, flatulence factors, allergy factors, beany smell) and produces precious anti-oxidation, blood pressure-lowering and other active substances and fermentation-specific vitamin B12. Lactic acid bacteria decompose protein, fat and other macromolecular compounds to produce some flavor substances.

Soybean cheese is a new type of soybean fermented food made by the fermentation of microorganisms. It can not only exert the nutritional effect of soybeans, but also destroy the anti-nutritional factors in soybeans, so that the digestibility of soybean protein can be significantly improved. Soybean cheese has the characteristics of low salt content, high safety, low cost, unique flavor, rich nutrition, and strong functionality, and has a good development prospect.

In the paper "Research on the Flavor of Soybean Cheese", Chen Zehua and Li Li discussed the flavor of soybean cheese. The technological process of soybean cheese is as follows:

Soybean → Soaking → Beating → Sterilization (121°C, 20min) → Inoculation (10% inoculation amount) → Culture (40°C) → Curd (3h) → Pressing → Segmentation → Salting (apply 2%) → Packaging (vacuum packaging) → post-cooking → finished product (refrigerated).

In the paper "Development of New Soybean Cheese and Its Hydrolysis Properties", Yang Zuoyi, Li Li, etc. studied the milk coagulation mechanism and protease hydrolysis properties of the bacteria, and developed a new type of soybean cheese with good flavor. The technological process of this product is:

Soybean milk→add fermented strains (mixing)→press tofu, drain whey→salt, add flavor protease→secondary pressing→cut, pack→40°C heat preservation→5°C preservation.

In Liu Jian's master's degree thesis "Research on the Development and Quality Control of Soft Soybean Milk Cheese", a method for making soft soy milk cheese was introduced. The process is as follows:

Mixed milk (soybean milk, cow milk) → sterilization → cooling → adding compound starter → acid adjustment → adding CaCl ₂ → adding mixed enzyme → curd cutting → warming, stirring → draining whey → salting → ripening → packaging.

Contents of the invention

The object of the present invention is to provide a kind of soybean cheese that adds fermentation agent and enzyme to carry out curdling.

Another object of the present invention is to provide a method for preparing soybean cheese by adding starter and enzyme for curdling.

A soy cheese curd by adding starter and enzyme, characterized in that the soy cheese is pale milky yellow, the internal structure is fine, uniform, and grain-free, and the cut surface is smooth; Cheese has a unique lubricating and thick feeling, good spreadability and cutting ability, strong aftertaste, no peculiar smell or bitter taste; the dry matter proportion is 36.66%; the texture characteristics are as follows:

Textural Properties of Soy Cheese

A method for preparing soybean cheese curd by adding starter and enzyme, comprising the following steps:

(1) Soak soybeans in turn, beat them, and boil them to obtain soybean milk; the amount of water used for beating is 5-10 times the weight of dry beans;

(2) adding soybean oil to the soybean milk obtained in step (1) according to the proportion of 0.3-10% of the total weight of soybean milk, and performing high-pressure homogenization under the condition of a pressure of 5-50 MPa to obtain soybean milk;

(3) adding lactic acid bacteria and transglutaminase to the soybean milk obtained in step (2), fermenting at 30°C-50°C for 2-9 hours to obtain soybean curd;

Among them, the amount of lactic acid bacteria added is 0.01%-0.5% of the mass of soy milk; the enzyme activity unit of transglutaminase is 90U/g, and the amount of added is 0.05%-1% of the mass of soy milk;

(4) Crushing the soybean curd obtained in step (3) to make curd crumbs, and brewing in a container at 15°C-25°C until the pH of the discharged whey is 4.00-5.50 to stop the brewing;

(5) Squeeze the piled curd crumbs obtained in step (4), and then shape them to obtain soybean cheese.

in,

In step (1), the amount of water used for beating is preferably 6-8 times the weight of dry beans;

In step (2), the added amount of soybean oil is preferably 0.5-5% of the total weight of soybean milk;

In step (2), the pressure of high pressure homogenization is preferably 15-18MPa;

In step (3), the lactic acid bacteria are selected from one or both of Lactobacillus bulgaricus and Streptococcus thermophilus; if Lactobacillus bulgaricus and Streptococcus thermophilus are used at the same time, the The quantity ratio is 0.2-5:1, preferably 1:1;

In step (3), the added amount of lactic acid bacteria is preferably 0.05%-0.3% of the mass of soy milk;

In step (3), the amount of transglutaminase added is preferably 0.1%-0.5% of the mass of soybean milk;

In step (3), the fermentation temperature is preferably 37°C-45°C;

In step (4), the pH of the whey discharged when the brewing is terminated is preferably 4.50-5.00.

The beneficial effects of the present invention are:

The main raw material of this product is soybean, no milk ingredients are added, it can be eaten by people with dairy product allergies or/and vegetarians; it adopts lactic acid bacteria fermentation process, and adds transglutaminase (TG enzyme) to assist curdling, this product curds The effect and texture are better than those of ordinary sour curd soybean cheese; soybean oil is added to this product to make the protein content and fat content close to each other, which improves the taste and texture of the product.

Detailed ways

The present invention will be described in further detail below in conjunction with specific examples, but the present invention is not limited to the following examples. The methods are conventional methods unless otherwise specified. The materials can be obtained from public commercial sources unless otherwise specified.

Example 1:

(1) Soak soybeans, beat with drinking water equivalent to 6.5 times the weight of dry beans, and cook at 95°C for 5 minutes;

(2) adding soybean oil equivalent to 1.0% of the total weight of soybean milk to the soybean milk obtained in step (1), homogenizing under a high pressure of 18 MPa to obtain soybean milk;

(3) Add lactic acid bacteria equivalent to 0.08% of the mass of soymilk and transglutaminase equivalent to 0.50% of the mass of soymilk to the soymilk obtained in step (2) with an enzyme activity unit of 90U/g, and ferment at 38°C for 9 hours to obtain soybean curd;

(4) Break the soybean curd obtained in step (3) into curd crumbs with a diameter of 3mm, and carry out heap brewing in a container at 15°C-25°C until the pH of the discharged whey reaches 4.70. ;

(5) Squeeze the piled curd crumbs obtained in step (4), and then shape them to obtain soybean cheese.

Example 2:

(1) Soak soybeans, beat with drinking water equivalent to 7 times the weight of dry beans, and cook at 95°C for 5 minutes;

(2) adding soybean oil equivalent to 1.2% of the total weight of the soymilk to the soymilk obtained in step (1), homogenizing under a high pressure of 15 MPa to obtain soymilk;

(3) Add lactic acid bacteria equivalent to 0.10% of the mass of soymilk and transglutaminase equivalent to 0.30% of the mass of soymilk to the soymilk obtained in step (2) with an enzyme activity unit of 90U/g, and ferment at 40°C for 6 hours to obtain soybean curd;

(4) Break the soybean curd obtained in step (3) into curd crumbs with a diameter of 3mm, and carry out heap brewing in a container at 15°C-25°C until the pH of the discharged whey reaches 4.80. ;

(5) Squeeze the piled curd crumbs obtained in step (4), and then shape them to obtain soybean cheese.

Example 3:

(1) Soak soybeans, beat with drinking water equivalent to 7.5 times the weight of dry beans, and cook at 95°C for 5 minutes;

(2) adding soybean oil equivalent to 1.5% of the total weight of soybean milk to the soybean milk obtained in step (1), homogenizing under a high pressure of 15 MPa to obtain soybean milk;

(3) Add lactic acid bacteria equivalent to 0.15% of the mass of soymilk and transglutaminase equivalent to 0.20% of the mass of soymilk to the soymilk obtained in step (2) with an enzyme activity unit of 90U/g, and ferment at 42°C for 4 hours to obtain soybean curd;

(4) Break the soybean curd obtained in step (3) into curd crumbs with a diameter of 3mm, and carry out heap brewing in a container at 15°C-25°C until the pH of the discharged whey reaches 4.90. ;

(5) Squeeze the piled curd crumbs obtained in step (4), and then shape them to obtain soybean cheese.

Claims (10)

1. A soybean cheese that adds starter and enzyme to curd is characterized in that, the texture characteristics of the soybean cheese are as follows:

2. The soybean cheese according to claim 1, characterized in that, in the soybean cheese, the proportion of dry matter is 36.66%. 3. A method for preparing soybean cheese that adds starter and enzyme to carry out curdling, is characterized in that, comprises the steps: (1) Soak soybeans in turn, beat them, and boil them to obtain soybean milk; the amount of water used for beating is 5-10 times the weight of dry beans; (2) adding soybean oil to the soybean milk obtained in step (1) according to the proportion of 0.3-10% of the total weight of soybean milk, and performing high-pressure homogenization under the condition of a pressure of 5-50 MPa to obtain soybean milk; (3) adding lactic acid bacteria and transglutaminase to the soybean milk obtained in step (2), fermenting at 30°C-50°C for 2-9 hours to obtain soybean curd; Among them, the amount of lactic acid bacteria added is 0.01%-0.5% of the mass of soy milk; the enzyme activity unit of transglutaminase is 90U/g, and the amount of added is 0.05%-1% of the mass of soy milk; (4) Crushing the soybean curd obtained in step (3) to make curd crumbs, and brewing in a container at 15°C-25°C until the pH of the discharged whey is 4.00-5.50 to stop the brewing; (5) Squeeze the piled curd crumbs obtained in step (4), and then shape them to obtain soybean cheese. 4. The method for preparing soybean cheese according to claim 3, characterized in that, in step (1), the amount of water used for beating is 6-8 times the weight of dry beans. 5. The method for preparing soybean cheese according to claim 3, characterized in that, in step (2), the amount of soybean oil added is 0.5-5% of the total weight of soybean milk. 6 . The method for preparing soybean cheese according to claim 3 , characterized in that, in step (2), the pressure of high-pressure homogenization is 15-18 MPa. 7. The method for preparing soybean cheese according to claim 3, characterized in that, in step (3), the lactic acid bacteria are selected from one or both of Lactobacillus bulgaricus and Streptococcus thermophilus; Bacillus and Streptococcus thermophilus are used at the same time, the quantity ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 0.2-5:1. 8. The preparation method of soybean cheese according to claim 7, wherein, if Lactobacillus bulgaricus and Streptococcus thermophilus are used simultaneously, the quantity ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1. 9. The method for preparing soybean cheese according to claim 3, characterized in that, in step (3), the added amount of lactic acid bacteria is 0.05%-0.3% of the mass of the soybean milk; the added amount of transglutaminase is 0.1%-0.5% of the mass of soybean milk; the fermentation temperature is 37°C-45°C. 10. The method for preparing soybean cheese according to claim 3, characterized in that in step (4), the pH of the whey discharged when the brewing is terminated is 4.50-5.00.