CN102948490B - 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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- CN102948490B CN102948490B CN201210500693.1A CN201210500693A CN102948490B CN 102948490 B CN102948490 B CN 102948490B CN 201210500693 A CN201210500693 A CN 201210500693A CN 102948490 B CN102948490 B CN 102948490B
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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 of leavening and enzyme of adding carries out soybean cheese of curdled milk and preparation method thereof.
Background technology
Cheese is that to take the mixture of cow's milk, cream, partly skimmed milk, buttermilk or these products be raw material, through curdled milk sepg whey and the dairy products of the fresh or fermenting-ripening made.Cheese contains abundant nutritional labeling, and wherein protein and fatty content are equivalent to 10 times of left and right of former breast, also have 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 Chinese traditional food, 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 in soybean containing necessary 8 seed amino acids of human body, its content basically with the United Nations health organization advise close.
Soybean protein, not containing cholesterol, has the effect that reduces Blood Cholesterol, 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 reduced blood pressure is arranged.Lecithin in soybean can be removed the cholesterol be deposited on 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.The microorganism 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 the ANFs in soybean again, 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 are inquired into the local flavor of soybean cheese, and the technological process of its soybean cheese is:
Soybean → immersion → making beating → sterilizing (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, pack → 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 → cooling → 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 adds leavening and enzyme to carry out curdled milk.
Another object of the present invention is to provide a kind of preparation method who adds leavening and enzyme to carry out the soybean cheese of curdled milk.
A kind of soybean cheese that adds leavening and enzyme to carry out curdled milk 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 is as following table:
The texture characteristic of soybean cheese
A kind of preparation method who adds leavening and enzyme to carry out the soybean cheese of curdled milk, comprise the steps:
(1) soybean soaked successively, pulled an oar, boiled and obtain soya-bean milk; The water yield used of wherein pulling an oar is 5-10 times that dry beans are heavy;
(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, under the condition that is 5-50MPa at pressure, carries out high-pressure homogeneously, 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 0.01%-0.5% that the addition of lactic acid bacteria is the soya-bean milk quality; The enzyme of glutamine transaminage unit alive is 90U/g, the 0.05%-1% that addition is the soya-bean milk quality;
(4) the soybean milk curd fragmentation of step (3) gained is made to the curdled milk particle, in container, under 15 ℃ of-25 ℃ of conditions, pile wine, until the whey pH discharged is 4.00-5.50, stop heap wine;
(5) the curdled milk particle of making through heap of step (4) gained is squeezed, then shaping obtains soybean cheese.
Wherein,
In step (1), the water yield used of pulling an oar is preferably 6-8 times that dry beans are heavy;
In step (2), the addition of soybean oil is preferably the 0.5-5% of soya-bean milk gross weight;
In step (2), high-pressure homogeneous pressure is preferably 15-18MPa;
In step (3), described lactic acid bacteria is selected from one or both in lactobacillus bulgaricus, streptococcus thermophilus; If lactobacillus bulgaricus, streptococcus thermophilus are used simultaneously, the quantity of lactobacillus bulgaricus, streptococcus thermophilus is than being 0.2-5:1, preferably 1:1;
In step (3), the addition of lactic acid bacteria is preferably the 0.05%-0.3% of described soya-bean milk quality;
In step (3), the addition of glutamine transaminage is preferably the 0.1%-0.5% of soya-bean milk quality;
In step (3), fermentation temperature is preferably 37 ℃-45 ℃;
In step (4), the whey pH that stops when heap is made discharging 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 glutamine transaminage (TG enzyme) to assist curdled milk, 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 fatty content are close, and has promoted mouthfeel and the matter structure of product.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further detailed explanation, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described material all can obtain from open commercial sources if no special instructions.
Embodiment 1:
(1) soybeans soaking, use are equivalent to dry beans and weigh the drinking water making beating of 6.5 times, 95 ℃ of mashing off 5min;
(2) add the soybean oil that is equivalent to soya-bean milk gross weight 1.0% in step (1) gained soya-bean milk, carry out homogeneous under the 18MPa high pressure, obtain soya-bean milk;
(3) add the lactic acid bacteria that is equivalent to soya-bean milk quality 0.08% and be equivalent to glutamine transaminage soya-bean milk quality 0.50%, that enzyme unit alive is 90U/g in step (2) gained soya-bean milk, in 38 ℃ of ferment at constant temperature, within 9 hours, obtain soybean milk curd;
(4) step (3) gained soybean milk curd is broken into to the curdled milk particle that diameter is 3mm, in container, under 15 ℃ of-25 ℃ of conditions, piles wine, until the whey pH discharged reaches at 4.70 o'clock, stop heap wine;
(5) the curdled milk particle of making through heap of step (4) gained is squeezed, then shaping obtains soybean cheese.
Embodiment 2:
(1) soybeans soaking, use are equivalent to dry beans and weigh the drinking water making beating of 7 times, 95 ℃ of mashing off 5min;
(2) add the soybean oil that is equivalent to soya-bean milk gross weight 1.2% in step (1) gained soya-bean milk, carry out homogeneous under the 15MPa high pressure, obtain soya-bean milk;
(3) add the lactic acid bacteria that is equivalent to soya-bean milk quality 0.10% and be equivalent to glutamine transaminage soya-bean milk quality 0.30%, that enzyme unit alive is 90U/g in step (2) gained soya-bean milk, in 40 ℃ of ferment at constant temperature, within 6 hours, obtain soybean milk curd;
(4) step (3) gained soybean milk curd is broken into to the curdled milk particle that diameter is 3mm, in container, under 15 ℃ of-25 ℃ of conditions, piles wine, until the whey pH discharged reaches at 4.80 o'clock, stop heap wine;
(5) the curdled milk particle of making through heap of step (4) gained is squeezed, then shaping obtains soybean cheese.
Embodiment 3:
(1) soybeans soaking, use are equivalent to dry beans and weigh the drinking water making beating of 7.5 times, 95 ℃ of mashing off 5min;
(2) add the soybean oil that is equivalent to soya-bean milk gross weight 1.5% in step (1) gained soya-bean milk, carry out homogeneous under the 15MPa high pressure, obtain soya-bean milk;
(3) add the lactic acid bacteria that is equivalent to soya-bean milk quality 0.15% and be equivalent to glutamine transaminage soya-bean milk quality 0.20%, that enzyme unit alive is 90U/g in step (2) gained soya-bean milk, in 42 ℃ of ferment at constant temperature, within 4 hours, obtain soybean milk curd;
(4) step (3) gained soybean milk curd is broken into to the curdled milk particle that diameter is 3mm, in container, under 15 ℃ of-25 ℃ of conditions, piles wine, until the whey pH discharged reaches at 4.90 o'clock, stop heap wine;
(5) the curdled milk particle of making through heap of step (4) gained is squeezed, then shaping obtains soybean cheese.
Claims (9)
1. a preparation method who adds leavening and enzyme to carry out the soybean cheese of curdled milk, is characterized in that, comprises the steps:
(1) soybean soaked successively, pulled an oar, boiled and obtain soya-bean milk; The water yield used of wherein pulling an oar is 5-10 times that dry beans are heavy;
(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, under the condition that is 5-50MPa at pressure, carries out high-pressure homogeneously, obtains soya-bean milk;
(3) add lactic acid bacteria and glutamine transaminage in the soya-bean milk of step (2) gained, 30 ℃-50 ℃ fermentation 2-9h obtain soybean milk curd;
Wherein, the 0.01%-0.5% that the addition of lactic acid bacteria is the soya-bean milk quality; The enzyme of glutamine transaminage unit alive is 90U/g, the 0.05%-1% that addition is the soya-bean milk quality;
(4) the soybean milk curd fragmentation of step (3) gained is made to the curdled milk particle, in container, under 15 ℃ of-25 ℃ of conditions, pile wine, until the whey pH discharged is 4.00-5.50, stop heap wine;
(5) the curdled milk particle of making through heap of step (4) gained is squeezed, then shaping obtains soybean cheese.
2. the preparation method of soybean cheese according to claim 1, is characterized in that, in step (1), the water yield used of pulling an oar is 6-8 times that dry beans are heavy.
3. the preparation method of soybean cheese according to claim 1, is characterized in that, in step (2), and the 0.5-5% that the addition of soybean oil is the soya-bean milk gross weight.
4. the preparation method of soybean cheese according to claim 1, is characterized in that, in step (2), high-pressure homogeneous pressure is 15-18MPa.
5. the preparation method of soybean cheese according to claim 1, is characterized in that, in step (3), described lactic acid bacteria is selected from one or both in lactobacillus bulgaricus, streptococcus thermophilus; If lactobacillus bulgaricus, streptococcus thermophilus are used simultaneously, the quantity of lactobacillus bulgaricus, streptococcus thermophilus is than being 0.2-5:1.
6. the preparation method of soybean cheese according to claim 1, is characterized in that, if lactobacillus bulgaricus, streptococcus thermophilus are used simultaneously, the quantity of lactobacillus bulgaricus, streptococcus thermophilus is than being 1:1.
7. the preparation method of soybean cheese according to claim 1, is characterized in that, in step (3), and the 0.05%-0.3% that the addition of lactic acid bacteria is described soya-bean milk quality; The 0.1%-0.5% that the addition of glutamine transaminage is the soya-bean milk quality; Fermentation temperature is 37 ℃-45 ℃.
8. the preparation method of soybean cheese according to claim 1, is characterized in that, in step (4), the whey pH that stops when heap is made discharging is 4.50-5.00.
9. the soybean cheese that prepared by the preparation method of soybean cheese claimed in claim 1, is characterized in that, in described soybean cheese, dry proportion is 36.66%, and soybean cheese matter structure feature is as following table:
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| CN104115941B (en) * | 2013-04-24 | 2016-07-20 | 任发政 | The preparation method of a kind of low fat cheese and a kind of low fat cheese |
| 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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| KR100888623B1 (en) * | 2007-05-29 | 2009-03-11 | 주식회사 엔유씨전자 | Method for producing fermented tofu by lactic acid bacteria and tofu thereof |
| CN101176520A (en) * | 2007-11-30 | 2008-05-14 | 华南理工大学 | Method for producing soybean curd using zyme as setting-up agent |
| CN101233909B (en) * | 2008-03-06 | 2012-01-11 | 刘凤侠 | High-grade soybean curd and preparation technique thereof |
| CN101366414A (en) * | 2008-09-23 | 2009-02-18 | 吉林农业大学 | Method for preparing milk curd of composite cheese of soybean and cow's milk |
| CN101632401B (en) * | 2009-07-28 | 2011-08-31 | 山东建筑大学 | Compound nutrient soy milk cheese and preparation method thereof |
| CN102440302B (en) * | 2011-11-11 | 2013-03-20 | 华东理工大学 | Coated soybean cheese and making method thereof |
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