以大豆为主要原料制备新鲜豆乳干酪的工艺研究

Research on the Process Technology of Fresh Soy-milk Cheese Using Soybeans

豆乳干酪,是以豆乳取代牛乳的一种类似干酪的新型发酵豆制品。以大豆为主要原料,添加牛乳,采用牛乳干酪发酵剂发酵制备新鲜豆乳干酪,并对制备豆乳干酪的关键工艺参数进行研究,探讨发酵剂添加量对新鲜豆乳干酪在储藏14 d内的理化指标和质构特性的影响。结果表明,发酵剂添加量的不同对大豆干酪理化特性存在显著差异(p<0.05)。随储藏时间的增加,豆乳干酪水分逐渐降低,pH缓慢下降,在相同接菌量条件下,不同储藏期内大豆干酪的硬度、弹性、咀嚼性逐渐降低。在接菌量不同时,豆乳干酪质构数值差异显著。试验结果显示,添加0.03%的发酵剂有利于新鲜豆乳干酪的制备。

Using soybeans as the mainly raw material, adding milk and using the milk cheese starter made the fresh soy-milk cheese. Through the research of critical parameters in the process of soy-milk cheese, investigate the effects of starter culture concentration on physical, chemical indicators and textural properties of soy-milk cheese during storage 14 d. The results showed that adding different amount of starter had significant differences （p〈0.05） on physical and chemical properties of soy-milk cheese. With the increase of the storage time of soy-milk cheese, the moisture and pH were reduced. The results of TPA showed that the hardness, springiness and chewiness of soy-milk cheese using the same concentration of starter decreased in difference storage. It changed significantly for the texture properties to add the different amounts of starter. Adding different amount of starter, soy-milk cheese quality and structure parameters have significant value. It was beneficial of manufacturing of the flesh soy-milk cheese adding starter of 0.03%.