Critical Technology Research On Bean Milk And The Milk Mixed Cheese

Cheese is a kind of dairy product,it means that add right amount of lactic acid bacteria and rennin into milk or codonopsis,make protein coagulates and remove whey after the certain time mature.Cheese is a milk product with high nourishment, containing abundant protein, fat, amino acids, minerals etc. Eat cheese habitualy can adjust dietary structure, increase milk consumption of each person, raise absorption quantity of protein, particularly high-quality animality protein. The cheese has become upmost important milk product in the word and has numerous categories. The nourishment of milk is the most entire, while the milk source of our country is relatively lacking. The soybean protain is rich in eight essential amino acids, particularly high in lysine content, and the amino acid are well-proportioned. Moreover the composition of bean milk is extremely alike with milk. So bean milk is the optimum substitute for milk. Replacing parts of milks with bean milk while making cheese can make mutual complement of plant and animal protain, economize milk consume, improve tasete of cheese, lower production cost.The test studied a series of technology such as soybean soak and milling , different processing method on the influence of soybean trypsinase inhibiter activity, mixing proportion of milk and bean milk, influence of different chymosin on mixed milk curding intensity, factors influencing the curding time , curding intensity and yield of mixed cheese. Wish providing theoretical bases and technological parameters for large-scale producing mixed cheese.The test results show as follows:1. The optimum technology parameters for soybean soak is: 1:2 ratio of soybean to water, soak temperture 25 ℃, soak pH 8.5, soak time 8h, conentration of NaHCO3 0.1%.2. The optimum technology parameters for soybean milling is: 1:8 ratio of soybean to water, milling temperature 80 ℃, blanching 6min, milling 8min.3. The deactivation method of soybean trypsinase inhibiter in soybean milk is:heat deactivation, that is placing in 95 ℃ autoclave 30min. The removal rate of soybean trypsinase inhibiter can reach 80%.4. For mixed milk, we use plant chymosin, microbial chymosin, animal chymosin to curdling respectively, the results show consumption of animal trypsinase is least and curdling effect is best. Thus, the test adopt kid rennet curdling.5. The optimum technology parameters for producing cheese with mixed milk is: soybean content is 18%, sterilizing condition of mixed milk is 63℃/30min, kid rennetcontent is 0. 30%, acdification condition is 26° T, CaCl2 content is 0.05%, curdling temperture is 36°C. Under this condtion, mixed cheese has good effect in curdling and yield.6. Mixed cheese in maturity period indicated the pH value of mixed cheese descended gradually in the whole period. Meanwhile the content of dry matermial of mixed cheese increased with the extend of maturity time. The content of protein and fat mixed cheese was increased with the extend of maturity time, the content of Lactic acid increased gradually with the extend of maturity time. Water content of the two was decreased gradually, while.7. Sensory of matured mixed cheese indicate : Mixed cheese have its own flavor and scent, proper in hardness, good in color, fit in taste, good in flavor, rich in nutrition,tight in texture. So it suits Chinese people's taste and will be accepted by Chinese people.