Method for preparing milk curd of composite cheese of soybean and cow's milk

Abstract

The invention relates to a method for preparing clabber for composite cheese of soybean and cow milk. The method comprises the following steps: boiling fresh soymilk first; adding coagulator CaCl2 aqueous solution with soybean mass of between 0.05 and 5.0 percent into the soymilk to promote the soymilk quickly clabbered and cooled, when the temperature is reduced to between 60 and 90 DEG C; then inoculating ferment into the cow milk which is sterilized and cooled, with the inoculum concentration accounting for 0.5 to 5.0 percent of volume concentration; adding the soymilk into the cow milk for commonly rennet curdling, when the pH value reaches between 5.5 and 6.5; and after clabber is formed, obtaining Chinese cheese which has soymilk dosage of between 25 and 35 percent and excellent quality, and is applicable to Chinese taste through cutting, forming, salting, maturating and other processes. Therefore, the method not only can relieve the problem of milk source lack in China, and completely develop the soybean resource for China, but also can provide a novel milk product with rich nutrition for consumers, and provide certain technical support and theoretical foundation for industrial production of the composite cheese of the soybean and the cow milk.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing curd of soybean milk compound cheese. Background technique [0002] In foreign countries, cheese is widely accepted and commonly eaten as an indispensable food in daily diet; in China, on the one hand, due to the unique flavor of cheese, it does not conform to the eating habits of Chinese people; on the other hand, the lack of domestic milk sources All have restricted my country to the development and popularization of cheese. Compared with the relatively scarce milk source, my country has rich soybean resources and high soybean yield, and soybean foods such as tofu, fermented bean curd, tempeh, and soybean milk are very popular among people. Over the years, people have formed a traditional eating habit of eating soybean foods. Soybean is a plant-based protein with rich resources and high quality, and its amino acid composition is complete and its...

AI Technical Summary

Problems solved by technology

However, due to the different types and structures of proteins contained in soy milk and cow milk, in the process of using rennet to produce soybean milk compound cheese, when the amount of soy milk added reaches 20%, the curd properties of the cheese will be affected, and the product will lose Cheese-specific tissue state