Preparation method for soft soybean cheese containing active probiotics

A technology of active probiotics and soybeans, which is applied in the field of food processing to achieve good anti-allergic properties, unique flavor, and the effect of maintaining flavor and texture

Active Publication Date: 2015-03-25
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no process of combining traditional Chinese fermented bean curd strains with foreign traditional mold cheese production techniques to produce mild and acceptable surface mold-ripened soft soybean cheese

Method used

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  • Preparation method for soft soybean cheese containing active probiotics
  • Preparation method for soft soybean cheese containing active probiotics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Soymilk preparation: select high-quality soybeans, mix them according to the mass ratio of soybeans and water at 1:1, soak them at 18°C ​​for 8 hours, then soak them with 0.2% sodium carbonate solution, wash them twice after soaking for 15 minutes, weigh Measure the mass of wet soybeans after soaking, and calculate the water absorption, boil and refine with soybean water mass ratio 1:5, and filter through a sterilized filter to obtain fresh soybean milk. The pH value of fresh soybean milk is 6.0. Add 1.2% galacto-oligosaccharides and 0.8% fructo-oligosaccharides to fresh soymilk to prepare prebiotics according to the volume ratio of 2:1. Pasteurize for 60s, then cool to 37°C.

[0045] (2) Add starter: the working starter of Lactobacillus johnsonii KLDS1.7032 (the number of live bacteria of Lactobacillus johnsonii is 3×10 8 cfu / mL) was inoculated into fresh soybean milk according to the inoculum amount of 1%, fermented at 36.8°C for 1.5h, then mixed evenly with 0.01...

Embodiment 2

[0053] (1) Soymilk preparation: select high-quality soybeans, mix them according to the mass ratio of soybeans to water 1:3, and soak them at 20°C for 12 hours, then soak them with 0.5% sodium carbonate solution, wash them three times after soaking for 25 minutes, weigh Measure the mass of wet soybeans after soaking, and calculate the water absorption, boil and grind with soybean water mass ratio 1:7, and filter through a sterilized filter to obtain fresh soybean milk. The pH value of fresh soybean milk is 7.0. Adding 1.2% galacto-oligosaccharides and 0.8% fructo-oligosaccharides to fresh soymilk is a prebiotic prepared by mixing at a volume ratio of 2:1. The amount of probiotics added is 3% of the volume of fresh soymilk. Pasteurize for 90s, then cool to 38°C.

[0054] (2) Add starter: the working starter of Lactobacillus johnsonii KLDS1.7032 (the viable count of Lactobacillus johnsonii is 5×10 8 cfu / mL) was inoculated into fresh soybean milk according to the inoculum amount...

Embodiment 3

[0062](1) Soymilk preparation: Select high-quality soybeans, mix them according to the mass ratio of soybeans to water 1:2, soak them at 19°C for 10 hours, then soak them with 0.4% sodium carbonate solution, wash them three times after soaking for 20 minutes, weigh Measure the mass of wet soybeans after soaking, and calculate the water absorption, boil and refine with soybean water mass ratio 1:6, and filter through a sterilized filter to obtain fresh soybean milk. The pH value of fresh soybean milk is 6.4. Add 1.2% galacto-oligosaccharides and 0.8% fructo-oligosaccharides to fresh soymilk to mix the prebiotics according to the volume ratio of 2:1. The amount of probiotics added is 2% of the volume of fresh soymilk. Pasteurize for 75s, then cool to 38°C.

[0063] (2) Add starter: the working starter of Lactobacillus johnsonii KLDS1.7032 (the viable count of Lactobacillus johnsonii is 5×10 8 cfu / mL) was inoculated into fresh soybean milk according to the inoculum amount of 2%,...

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Abstract

The invention discloses a preparation method for soft soybean cheese containing active probiotics. The preparation method comprises the following steps: (1) preparing soybean milk; (2) adding a leavening agent; (3) adding a coagulating agent; (4) cutting draining whey; (5) squeezing; (6) salting; (7) inoculating mould to obtain a cheese product. The prepared soft soybean cheese can simultaneously exert the comprehensive functions of soybeans and probiotics, has the ideal flavor characteristics, can be used for improving the micro-ecological environment in living organisms, and has a better anti-allergic performance.

Description

technical field [0001] The invention relates to a preparation method of soybean soft cheese, in particular to a preparation method of soybean soft cheese containing active probiotics, and belongs to the technical field of food processing. Background technique [0002] Soybean is the main vegetable protein food resource in our country. It is rich in nutrition. Soybean protein is an ideal vegetable protein with a content of 35%-40% and a fat content of 15%-20%. The soybean content accounts for about 50%, and the carbohydrate content is 20%-30%. In addition, it is also rich in calcium, phosphorus, iron, magnesium, zinc, copper and vitamins A, B, E, D, etc. The amino acids in soybeans are complete, of which The content of the 8 kinds of amino acids necessary for the human body is basically similar to that recommended by the United Nations Health Organization, so it has the reputation of "vegetable meat" and "green milk". In addition, soybeans do not contain cholesterol, so they...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
Inventor 李艾黎韩建春冯镇霍贵成
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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