Processing Technology Research Of Soymilk Cheese

The cheese has a very important position in the Western diet, but faced with three major problems in China. First, the lack of the traditional concept of dairy consumption, most of the cheese tastes make it difficult for the majority of the people to accept. Secondly, the high price of cheese also restricting the development of cheese. Once again, the religious beliefs of Buddhists and Muslims will be more cautious when eating cheese products, vegan soymilk cheese came into being in response to the food culture predicament. The soybean cheese manufacture process combines the process of cheese and fermented bean curd. The soybean is grinded and filtrated. Subsequently the soybean milk was cooked and then fermentated with lactic acid bacteria, which can coagulate the soybean protein, then drain whey and ripen. Finally the soybean product has good color, aroma and texture.The coagulation process of soybean protein can be accelerated by lactobacillus plantarum70810. The products drained whey were ripened by inoculating Rhizopus oligosporus RT-3, Geotrichum candidum FMY12-1respectively. The ripen process not only reduces the beany flavor but also prevents the acidity flavor which caused by lactobacillus. Soybean cheese has some advantages such as low salt, safety, functionality, and eutrophy which comparing with the traditional soybean fermented food.Followed are the main research contents and results:The superior process formula was finalized by using single factor experiment and orthogonal design, ration of soybean to water is1to6, additive MTG amount is0.10wt.%, additive sucrose amount is7.0wt.%, inoculums concentration is4.0wt.%, fermentation time is6h, and fermentation temperature is37℃. The additive of10mM calcium formate can obtain a product has good texture. The texture properties of postoptimality soybean cheese is very good, ie.273.64hardness,0.97springiness,0.88cohesiveness, and293.7chewiness. The other properties are48.73°T acidity,93.04sensory evaluation.The addition of CaCl2can effectively improve the texture properties. But with the addition of calcium, the counterions are also introduced into the soymilk mixture. The counterions can dramatically affect the coagulation of soybean milk. We used the calcium formate, calcium acetate, calcium chloride, and calcium lactate as coagulator to study the coagulation process. Results show that substitute the calcium formate for calcium chloride can improve the product’s texture and viscosity can be easily applied to study the coagulation process of soybean milk.The strain FMY12-1was isolated and screened from the mao tofu. The morphology observation and molecular identification indicated that the strain is Galactomyces geotrichum, We obtained the accession number JX627771after submitted sequence in Genbank.The after-ripening fermentation conditions of Geotrichum candidum FMY12-1:28℃,36h, inoculum size (100mL PDA liquid medium inoculated strains preserved by a ring of beveled FMY12-1, plasmid than4%surface inoculation after activated); The after-ripening fermentation conditions of Rhizopas oligosporus RT-3:37℃,48h, fermentation agent inoculum size:2g per100g of product.Chemical analysis methods were used to measure antioxidant activity in vitro of soymilk,70810, ripening cheese70810+RT-3and70810+FMY12-1. The results showed that three kinds of products have a certain form of the scavenging DPPH·radicals, restore Fe3+clear hydroxyl radical activity. After the fungal fermentation, the free aglycone form of isoflavones have different degrees of increase, especially daidzein content of cheese fermented by strains FMY12-1to8.83μg/mL, respectively4.88times,24.53times and5.55times to soy milk,70810single fermentation, after-ripening cheese by RT-3.We measured several free amino acid content of soy cheese, soy milk free amino acid content is44.8mg/100g,70810single bacterial fermentation cheese, strains RT-3ripening cheese and strains of after-ripening cheese FMY12-1, respectively, an increase of14.73%,89.96%,41.29%. Sniffing method detection cheese with GC-MS analysis combined aroma components, soy milk,70810Single bacteria fermented cheese, strains RT-3after-ripening cheese and after-ripening cheese FMY12-1were detected in38,47,48,53kinds of volatile flavor compounds, the strain FMY12-1after-ripening provide cheese harmonious and rich fermented aroma. We determine the strain FMY12-1is the better fermentation bacteria for soymilk cheese.