Research On The Process Of Peanut Milk And Milk Mixed Cheese

Peanut is a kind of traditional food in China. Cheese is manufactured with milk substituted with part peanut milk, the cost can be decreased, making nutrients to be reinforced each other; and the flavor can be improved, which can be accepted easier by Chinese. In this article, the process of peanut milk and milk mixed cheese was studied using peanut milk and fresh milk as the raw materials, the process parameters were optimized. The physicochemical characteristics of peanut milk and milk mixed cheese and pure milk cheese was compared during cheese ripening. The purpose was find a optimizing technological line from the process of peanut milk to the process of mixed cheese so that to provide scientific basis for the research and development of Chinese cheese.With the leaching rate of protein of peanut milk as criteria, the processing technology of peanut soaking and milling were studied. A series of single factor experiments were carried on baking temperature and time, soaking time and temperature, the concentration of NaHCO₃ which affected the peanut soaking process to obtain the optimal process parameters. Then baking temperature and time, soaking time and the concentration of NaHCO₃ as the main factors were adopted L9(3⁴) orthogonal test to determine the most appropriate technical conditions of peanut soaking: baking temperature 120°C, baking time 10 min, NaHCO3 content 0.15%, soaking time 7 h, soaking temperature 35°C. A series of single factor experiments were carried on ratio of peanut to water, heating temperature and time, milling temperature and time which affected the peanut milling process to obtain the optimal process parameters. Then heating temperature and time, milling temperature and time were adopted L9(3⁴) orthogonal test to determine the most appropriate technical conditions of peanut milling: ratio of peanut to water 1:10, heating temperature 50°C, heating time 4 min, milling temperature 30°C, milling time 6 min. The leaching rate of protein in peanut milk was up to 44.37% which was prepared at this condition.Carrying a series of single factor experiments of influencing coagulation ability which were the addition amounts of peanut milk, CaCl₂ and rennet enzyme, and coagulum pH value and temperature, then preliminarily established the coagulation conditions of peanut milk and milk mixed cheese. We regarded the addition of peanut milk,CaCl₂ and rennet enzyme, pH value as main factors affecting coagulation ability, adopted L9(34) orthogonaltest design, according to coagulation time and strength to determine the optimum parameters: peanut milk 15%, pH 5.6, CaCl₂ 0.05%, rennet enzyme 0.05%, coagulum temperature 35°C. The mixed cheese had a short coagulation time and high strength. Curds manufactured under this condition were stronger and whey was clearer. At the same time, the product rate of peanut milk and milk mixed cheese was higher which was up to 11.53%.Cheese ripening was a complex biochemical process. Lactose fermentation, casein hydrolysis and degradation were the main transformation. Through studying the changes of physicochemical characteristics of peanut milk and milk mixed cheese and pure milk cheese under optimal technological conditions during cheese ripening, the result showed that there was a downward trend on water concentration and pH. The water concentration and pH of peanut milk and milk mixed cheese were all higher than pure milk cheese. At the same time, pH4.6-SN/TN, 12%TCA-SN/TN, the acidity and fat content increased gradually. The concentration of pH4.6-SN, 12%TCA-SN, fat and lactic acid of pure milk cheese was higher than mixed cheese.In this article, the sensory of matured peanut milk and milk mixed cheese was evaluated and the result showed that mixed cheese had its own flavor and scent, fit in taste, good in flavor, with a dose smell of peanut and without a clear bitter taste. The color of peanut milk and milk mixed cheese was darker, and the texture of peanut milk and milk mixed cheese was looser and softer than pure milk cheese. So it suits Chinese people's taste and will be accepted by Chinese people.