Process Optimization Of Two Kinds Of Bean Cheeses And Comparison On Physicochemical Properties Of Mixed Semi-hard Cheeses

This article aims to optimize curd process of bean cheeses and compare the physicochemical properties of different bean milk mixed milk semi-hard cheeses. It can provide some theoretical reference for bean milk mixed milk semi-hard cheese in industrial production. Bean cheese curds process optimization are based on bean cheese processing technology. Combined with processing technology of bean cheese and milk cheese, to prepare soymilk mixed milk semi-hard cheeses and chickpea milk mixed milk semi-hard cheeses, and stored them at 4℃ vacuum packaging 30 d to mature. Deter mine the physicochemical properties(including moisture, ash, protein, fat, acidity, textural properties) of them and compare each other. The results showed that:(1) By single factor experiments(whey OD value, curd time, curd status as reference index) and sensory evaluation filter the main factor(curd temperature, amount of coagulant added, amount of CaCl2 added) influencing curd quality of bean cheese. Studied bean curd process parameters by orthogonal text, bean cheese using the best of curd process parameter to produce is good, no obvious bean smell, whey is clear; the quality of product is the best in the curd process parameters. The best curd process parameter is:I) Soymilk cheese added papain: curd temperature is 59℃, amount of CaCl2 added is 0.08%, and amount of papain added is 0.30%;II) Soymilk cheese added bromelain: curd temperature is 55℃, amount of CaCl2 added is 0.08%, and amount of bromelain added is 0.60%;III) Chickpea milk cheese added papain: curd temperature is 59℃, amount of CaCl2 added is 0.08%, and amount of papain added is 0.20%;IV) Chickpea milk cheese added bromelain: curd temperature is 55℃, amount of CaCl2 added is 0.08%, and amount of bromelain added is 0.60%;(2) Add a certain amount of TG into raw milk, can improve yield of bean milk mixed milk semi-hard cheese significantly.I) At the same adding amount of TG, the specie of bean milk and coagulant can affect the yield of bean milk mixed milk semi-hard cheese. Different adding amounts, the influence degree in yield of bean milk mixed milk semi-hard cheese are different;II) The best addition amount of TG vary from the kind of bean milk mixed milk semi-hard cheese; Soymilk mixed milk semi-hard cheese added papain is 3%; Soymilk mixed milk semi-hard cheese added bromelain is 4%; Chickpea milk mixed milk semi-hard cheese added papain is 3%, Chickpea milk mixed milk semi-hard cheese added bromelain is 3%.(3) After the mature time of 30 d, the physicochemical properties of different bean milk mixed milk semi-hard cheeses are analyzed, the result showed that:I) At the circumstance of same raw material, the moisture, ash, protein, fat of bean milk mixed milk semi-hard cheese added papain are greater than added bromelain, but the acidity of bean milk mixed milk semi-hard cheese added bromelain are greater than added papain;II) At the circumstance of same coagulant, the moisture, ash, acidity, protein of chickpea milk mixed milk semi-hard cheese are greater than soymilk mixed milk semi-hard cheese, but the fat of soymilk mixed milk semi-hard cheese are greater than chickpea milk mixed milk semi-hard cheese;III) The analysis of textural properties can illustrate: two kinds of bean milk mixed milk semi-hard cheeses are different in hardness and adhesiveness, the kind of bean milk have a great influence on the hardness of bean milk mixed milk semi-hard cheese.