The Key Technology Research On The Preparation Of Soybean Matrix Cheddar Cheese

Cheese is a kind of nutritious of fermented food nutrient is rich, contains rich nutrient components. Because of its delicate taste, unique flavor and widely popular among people so loved around the world. However, how to adjust measures to local conditions for the development of suitable for the consumers to eat cheese food is the problem to be solved. Our country is a major producer of soybean, soybean contains rich in nutrients such as protein, fat, isoflavones, soy cheese on the quality of a material is not only similar to cow’s milk cheese, and soy protein and its special nutritional value. For these reasons, this research mainly study the key technology of soy cheese like cheddar production, to developed a kind of suitable for consumers to eat soy cheese food in China. This study is based on the soybean as the main raw material, according to the production process of cheddar cheese to the preparation of soy cheese. On the basis of the optimizing soy cheese like cheddar production process parameters to analysis of soy cheese like cheddar preparation and mature process. In order to accelerate the soy cheese like cheddar ripening, with roses corker(KDF3) to promote the practice starter cultures, to promote the development of soy cheese like cheddar ripening.Soybean matrix cheddar cheese research in the key process parameters of cheese, such as whey OD value, acidity and sensory evaluation as indicators, through Mg Cl2 and Ca Cl2 concreting both hardness and viscosity contrast, Determine the optimal curing agent for Ca Cl2, on the basis of single factor experiment, 4 factors 3 levels orthogonal test optimization of processing parameters, to analysis the four kinds influence factors of the significance and interaction. Determine the optimal preparation condition of soy cheese like cheddar fermentation: fermentation temperature is 37℃, fermentation time was 1.5h, starter cultures adding amount was 0.03%(w/w), curing agent content of 0.3%(w/w).Based on the above research results to the preparation of soybean matrix cheddar cheese, through the control of the operations during the preparation of the point, especially with respect to the manner of accumulation peculiar to deed for the preparation of control, with quality and structure features, protein, fat and other physical and chemical indicators, microbiological characteristics and maturity evaluation index for the soy cheese like cheddar of different fermentation time of cheese samples are measured. Under the optimum process condition in the study, according to the hardness of cheese to Cheddar cheese texture standard, determine the termentation of 60 d reached maturity, determination of the indicators for the fermentation process: the No.2 cheese which not add roses croker during the process of mature protein reduced from 28.270% to 25.570%; Fat content reduced from 24.256% to 19.168%; Moisture content from 57.0% to 53.8%; Salt content from 1.59% to 1.81%; Water soluble protein content increased from 7.0% to 12.9%; The amino nitrogen content increase from 0.10% to 0.18%; Number of living bacterium from 107CFU/m L to 103CFU/m L; p H from 5.09 to 4.62; Total acidity increased from 0.22% to 0.33%; The hardness increased from 158 g to 239g; Viscosity increased from 82 to 174 g.sec.The study of promoting soybean matrix cheddar cheese ripening, experiments with roses corker(KDF3) as ripening leavening agent, Adding different determination of amino nitrogen and p H of the soy cheese like cheddar roses corker to determine the amount of roses corker was 3%(v/w), through the contrast the does not add the rose corker soy cheese like cheddar and add rose corker soy cheese like cheddar which is under the optimum conditions of production of the indicators of mature period can concluded that: No.1 cheese which add rose corker’s during the mature protein reduce from 28.276% to 23.876%; Fat reduce from 24.143% to 17.275%; Moisture content from 56.7% to 52.9%; Salt content increased from 1.58% to 1.94%; The content of water soluble protein increased from 7.2% to 14.2%; The amino nitrogen content increase from 0.11% to 0.22%; Number of living bacterium by 108CFU/m L to 104CFU/m L; p H from 5.11 to 4.55; Total acidity rose to 0.23% from 0.38%; The hardness increased from 169 g to 266g; Viscosity increased from 78 g.sec to 172 g.sec. The difference of fat, salt and the change of the viscosity between add rose corker cheese 1 and not add rose corker cheese 2 is not obvious, and the rate of the protein content, moisture content, soluble protein content, amino nitrogen content, the number of living bacterium, the p H, total acidity and hardness change fast, change of value is bigger also, shorten the fermentation time, No.1 cheese in the indexes of 30 d were determined with No.2 cheese in 45 d determination of the basic indicators of similar or identical, shorten the fermentation time, can achieve the promote ripening effect.Based on the above results, soybean matrix cheddar cheese preparation the key technology and parameters: beans in water than 1:7 beating, selecting the Ca Cl2 as coagulant, inoculation amount of 0.03%(w/w) fermentation, fermentation temperature of 37℃, fermentation time is 1.5h, coagulant dosage is 0.3%(w/w) can obtain better soybean matrix cheddar cheese product quality.