Study On Exploitation And Quality Controlling Of Soybean Milk Soft Cheese

Soybean milk soft cheese is a product that adding quantity sufficient starter culture andrenase in compound raw material of soy and milk, making protein solidify, venting whey, noexpression and matured.The thesis mainly studies the peculiarity of renase, technology conditions, qualitycontrolling of soft cheese, chemistry analysis and organoleptic investigation of maturity softcheese as soy and milk. For the first time, using transglutaminase in production of soybeanmilk soft cheese that could elevate yield of cheese and reduce the cost during investigation;measuring whether renase expulsion by electrical conductivity, obtaining product of flavourand best curding by controlling pH, which changed the traditional method of only dependingon the sense-organs judgement. The experiment offered theory and technological parameter forproduction soybean milk soft cheese.Studing peculiarity of enzymologist indicated,at75℃, pH6.6and CaCl20.06%,theactivity of renase and state of the orthogonal experiment were better.According to results of single factors experiment, which selected sterilizing temperature,ratio of admixture enzyme, CaCl2and starter culture in orthogonal experiment of L9（34）asindex of whey. The parameters would be matched.the sterilizing condition was80℃15s,transglutaminase and renase was4:1, CaCl2was0.06%and starter culture was2.00%.Comprehend experimental results of factors,which selected ratio of admixture milk,starter culture, CaCl2and ratio of admixture enzyme in orthogonal experiment of L9（34）asindex of yield.Optimization conditions of transglutaminase would be matched. The ratio ofsoy and milk was1:9, starter culture was1.50%, CaCl2was0.06%and transglutaminase andrenase was4:1.The result demonstrated that chemistry analysis and organoleptic on maturity soybeanmilk soft cheese. There was not obvious and requisition of product design both admix milkand milk cheese on nutritional ingredient. There was not obvious beany flavor and similarboth admix milk and milk cheese on flavor. Cheese of admix milk color was more thickness than milk cheese on color.