Research On Processed Soy Cheese And Its Evaluation

Sufu, a kind of Chinese traditional fermented soybean food, is rich of nutrition. It has some disadvantages in competition at modern market due to its traditional processing methods. In this context, combined with processed cheese of the research status and development trends, this papers choose the defatted soybean powder to ferment with the lactic acid bacteria, and then fermented by Rhizopus oligosporus Saito for the first time, according to the production of processed cheese principle, the deployment of defatted soybean powder fermented products were studied to develop a new type of soybean fermented food processed soy cheese.Sensory score, pH, acidity, viscosity index were chosen as the evaluation to analysis defatted soybean powder by lactic acid bacteria fermentation. The optimum conditions for defatted soybean powder by lactic acid bacteria fermentation were as follows:water and degreased soybean powder ratio l:5(g:ml), Add1%glucose, Inoculation0.01%YC-381powder,and then fermented at42℃for16h, the beany flavor is minimum and best sour and taste.Fermentation of Rhizopus oligosporus Saito after the effects of defatted soybean powder by lactic acid bacteria fermentation.The optimum conditions were as follows:shake bottled liquid volume was60mL/500mL, shaker speed was140r/min, fermented70h under37℃. Products suggested to be exquisite taste, slightly sweet and sour soft.Defatted soybean powder fermentation dynamics studies showed that:during the fermentation process, the amino acid nitrogen, water-soluble proteins, the protease activity, cellulase activity, free amino acids, Ca, Fe, riboflavin increased in varying degrees. The crude fiber, particle size, large molecular weight proteins in varying degrees of degradation. These result proved that the product of fermented soybeans benefited the quality of the finished cheese.Sensory evaluation was chosen as a final evaluation indicator for the finished product, The response surface analysis was chosen to determine the optimum conditions for production process as follows:2.5%sodium citrate,1.0%disodium hydrogen phosphate1.0%konjac mannan and0.5%kuala child beans plastic were added, The highest quality soy cheese was got under emulsion temperature of90℃, add40ml water.The evaluation of soybean cheese products after fermentation showed that:soy cheese had superior characteristics than the fermented bean curd. The real achievement of the high-protein, low-fat, low-salt and high content of mineral elements and vitamins, flavor substances even richer.