阅读说明：本技术 一种核桃植物蛋白奶酪的研制方法 (Method for developing walnut plant protein cheese ) 是由 盛军 赵存朝 王娅 刘佳 彭磊 于 2021-01-26 设计创作，主要内容包括：本发明公开了植物蛋白奶酪技术领域的一种核桃植物蛋白奶酪,由核桃、微生物复合菌剂、乳酸、食盐、乳化盐和酶类添加剂经过去皮、加水磨浆、混料、均质、杀菌、酶解、发酵、后熟制成；本发明通过将核桃仁置于热水中煮沸,能够浸出核桃仁中的少量脂肪,同时将核桃仁进行熟化,增加核桃香味；核桃浸泡后加入硒酵母溶液中进行脂肪酶酶解,增加核桃中的有机硒含量,减少核桃中的脂肪,增强核桃的保健功能,防止核桃氧化,延长货架期；酶解后将核桃置于蔗糖溶液中再次进行煮沸,增加核桃风味,浸出核桃中的脂肪,煮沸后接入乳酸菌进行发酵,分解浸出的脂肪,酸甜适口,去除核桃油腻感,发酵产生的胞外代谢产物能够促进消化。(The invention discloses a walnut plant protein cheese in the technical field of plant protein cheese, which is prepared by peeling walnuts, a microbial compound inoculant, lactic acid, salt, emulsifying salt and an enzyme additive, adding water, grinding into thick liquid, mixing, homogenizing, sterilizing, carrying out enzymolysis, fermenting and after-ripening; according to the walnut kernel seasoning, the walnut kernels are placed in hot water to be boiled, so that a small amount of fat in the walnut kernels can be leached out, and meanwhile, the walnut kernels are cured, so that the walnut flavor is increased; after the walnuts are soaked, adding the selenium yeast solution for lipase enzymolysis, increasing the content of organic selenium in the walnuts, reducing fat in the walnuts, enhancing the health care function of the walnuts, preventing the walnuts from being oxidized and prolonging the shelf life; after enzymolysis, the walnuts are placed in a sucrose solution for boiling again, the flavor of the walnuts is increased, fat in the walnuts is leached out, lactic acid bacteria are inoculated into the boiled walnuts for fermentation after boiling, the leached fat is decomposed, the sour and sweet taste is good, the greasy feeling of the walnuts is removed, and extracellular metabolites produced by fermentation can promote digestion.)

1. A walnut plant protein cheese is characterized in that: is prepared from walnut, microbial composite bacteria, lactic acid, salt, emulsifying salt and enzyme additive through peeling, adding water, grinding, mixing, homogenizing, sterilizing, enzymolysis, fermenting and after-ripening.

2. A walnut plant protein cheese according to claim 1, wherein: the microbial compound microbial inoculum is obtained by mixing several of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei, lactobacillus paracasei and lactobacillus reuteri.

3. A walnut plant protein cheese according to claim 1, wherein: the microbial compound microbial inoculum is prepared from streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus reuteri according to the weight ratio of 1: 1: 1: 1, and mixing the components in a ratio of 1.

4. A walnut plant protein cheese according to claim 1, wherein: the enzyme additive is one or more of lipase, flavourzyme, neutral protease, compound protease and lipase.

5. A walnut plant protein cheese according to claim 4, wherein: the enzyme additive is 0.15% of flavourzyme or 0.2% of compound protease.

6. A walnut plant protein cheese according to claim 1, wherein: the walnut is subjected to peeling, pulping, homogenizing and secondary homogenizing to prepare walnut pulp, and the walnut pulp is subjected to water bath, enzymolysis, blending, mixing, homogenizing, sterilization, cooling, fermentation and cooling to prepare the walnut vegetable protein cheese.

7. A development method of walnut plant protein cheese according to any one of claims 1 to 6, characterized by comprising the following steps: the method comprises the following steps:

s1, removing shells and skins of walnuts, boiling walnut kernels in hot water for 15-20 minutes, taking out, and draining to obtain soaked walnuts;

s2, placing the soaked walnuts in a selenium yeast solution, adding lipase to enable the mass concentration to be 0.02-0.04%, and performing enzymolysis at 35-37 ℃ for 140-160 minutes to obtain enzymolysis walnuts;

s3, pulping the enzymolysis walnut kernels by using a 80-120-mesh colloid mill, wherein the weight ratio of the walnut kernels to water is 1: pulping, homogenizing the walnut pulp by adopting secondary homogenization, and firstly, homogenizing the walnut pulp by utilizing a homogenizer with the maximum homogenization pressure of 25MPa at 5-6 MPa;

s4, carrying out secondary homogenization on the walnut pulp after the primary homogenization by using a homogenizer with the maximum homogenization pressure of 60MPa at 25-35 MPa to obtain curd;

s5, when the pH value of curd is 4.5-5, putting the curd into a 60-mesh cloth filtering groove, squeezing and dehydrating, and removing water and whey to obtain a semi-finished cheese product;

s6, adding fructo-oligosaccharide 0.02-0.2% of the weight of the semi-finished cheese obtained in the step S5, fully stirring, and brewing for 18-20 hours at the temperature of 4-8 ℃ to obtain the walnut plant protein cheese.

8. The method for developing the walnut plant protein cheese as claimed in claim 7, wherein the method comprises the following steps: and in S4, adding a sucrose solution which is 6-7 times of the weight of the walnut pulp into the walnut pulp after the secondary homogenization, heating and boiling until the volume is 1/3 of the original volume, inoculating lactic acid bacteria, uniformly mixing, and fermenting at 32-34 ℃ for 28-30 hours.

9. The method for developing the walnut plant protein cheese as claimed in claim 8, wherein the method comprises the following steps: the lactobacillus is subjected to secondary activation, can be directly used for fermentation, and consists of the following strains in parts by weight:

13-15 parts of bifidobacterium, 10-12 parts of lactobacillus acidophilus, 7-9 parts of lactobacillus bulgaricus and 4-6 parts of lactobacillus delbrueckii.

Technical Field

The invention relates to the technical field of vegetable protein cheese, in particular to a method for developing walnut vegetable protein cheese.

Background

Cheese (cheese), also called cheese, is a fermented milk product, the nature of which is similar to that of common yoghurt, and is made through the fermentation process, and also contains lactic acid bacteria capable of health care, but the cheese has higher concentration than yoghurt, is similar to solid food, and has richer nutritional value, each kilogram of cheese product is concentrated by 10 kilograms of milk, contains rich nutritional ingredients such as protein, calcium, fat, phosphorus, vitamin and the like, and is a pure natural food. In terms of technology, cheese is fermented milk; cheese is concentrated milk in terms of nutrition. Cheese is also a traditional food of nomadic nationalities such as Mongolia, Kazak and the like in northwest China, is called milk tofu in inner Mongolia, is called milk cake in Xinjiang, is called milk lump as completely dried cheese, and is the netherlands in the most exported countries in the world;

most of cheeses in the prior art are made of animal protein, and the animal protein is mainly derived from meat, eggs and milk of poultry, livestock, fish, insects and the like. The protein composition mainly comprises 78-85% of casein, and the casein can be well absorbed and utilized by adults, but because the fat and cholesterol content of animal protein is high, the fat mainly comprises saturated fatty acid, and the eating is excessive, so that the diseases such as obesity, hyperlipidemia and the like are easily caused, and the health of eaters is not facilitated, and therefore, the development method of the walnut plant protein cheese is provided.

Disclosure of Invention

The invention aims to provide a method for developing walnut plant protein cheese so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a walnut plant protein cheese is prepared from walnut, microbial composite bacteria, lactic acid, salt, emulsifying salt and enzyme additive by peeling, adding water, grinding, mixing, homogenizing, sterilizing, performing enzymolysis, fermenting, and after-ripening.

Preferably, the microbial compound inoculant is obtained by mixing several of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei, lactobacillus paracasei and lactobacillus reuteri.

Preferably, the microbial compound inoculant is prepared from streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus reuteri according to the weight ratio of 1: 1: 1: 1, and mixing the components in a ratio of 1.

Preferably, the enzyme additive is one or more of lipase, flavourzyme, neutral protease, complex protease and lipase.

Preferably, the enzyme additive is 0.15% flavourzyme or 0.2% complex protease.

Preferably, the walnut is subjected to peeling, pulping, homogenizing and secondary homogenizing to prepare walnut pulp, and the walnut pulp is subjected to water bath, enzymolysis, blending, uniformly mixing, homogenizing, sterilization, cooling, fermentation and cooling to prepare the walnut vegetable protein cheese.

The invention also provides a method for developing the walnut plant cheese, which comprises the following steps:

s1, removing shells and skins of walnuts, boiling walnut kernels in hot water for 15-20 minutes, taking out, and draining to obtain soaked walnuts;

s2, placing the soaked walnuts in a selenium yeast solution, adding lipase to enable the mass concentration to be 0.02-0.04%, and performing enzymolysis at 35-37 ℃ for 140-160 minutes to obtain enzymolysis walnuts;

s3, pulping the enzymolysis walnut kernels by using a 80-120-mesh colloid mill, wherein the weight ratio of the walnut kernels to water is 1: pulping, homogenizing the walnut pulp by adopting secondary homogenization, and firstly, homogenizing the walnut pulp by utilizing a homogenizer with the maximum homogenization pressure of 25MPa at 5-6 MPa;

s4, carrying out secondary homogenization on the walnut pulp after the primary homogenization by using a homogenizer with the maximum homogenization pressure of 60MPa at 25-35 MPa to obtain curd;

s5, when the pH value of curd is 4.5-5, putting the curd into a 60-mesh cloth filtering groove, squeezing and dehydrating, and removing water and whey to obtain a semi-finished cheese product;

s6, adding fructo-oligosaccharide 0.02-0.2% of the weight of the semi-finished cheese obtained in the step S5, fully stirring, and brewing for 18-20 hours at the temperature of 4-8 ℃ to obtain the walnut plant protein cheese.

Preferably, in S4, adding sucrose solution 6-7 times of the weight of the walnut pulp into the walnut pulp after the secondary homogenization, heating and boiling until the volume is 1/3 of the original volume, inoculating lactobacillus, mixing uniformly, and fermenting at 32-34 ℃ for 28-30 hours.

Preferably, the lactobacillus is subjected to secondary activation, can be directly used for fermentation, and consists of the following strains in parts by weight:

13-15 parts of bifidobacterium, 10-12 parts of lactobacillus acidophilus, 7-9 parts of lactobacillus bulgaricus and 4-6 parts of lactobacillus delbrueckii.

Compared with the prior art, the invention has the beneficial effects that:

firstly, the walnut kernel is boiled in hot water, so that a small amount of fat in the walnut kernel can be leached out, and meanwhile, the walnut kernel is cured, so that the walnut flavor is increased; after the walnuts are soaked, adding the selenium yeast solution for lipase enzymolysis, increasing the content of organic selenium in the walnuts, reducing fat in the walnuts, enhancing the health care function of the walnuts, preventing the walnuts from being oxidized and prolonging the shelf life; after enzymolysis, the walnuts are placed in a sucrose solution for boiling again, the flavor of the walnuts is increased, fat in the walnuts is leached out, lactobacillus is added for fermentation after boiling, the leached fat is decomposed, the sour and sweet taste is good, the greasy feeling of the walnuts is removed, extracellular metabolites produced by fermentation can promote digestion, the traditional walnuts are prevented from being difficult to digest when being eaten, and meanwhile, the growth of mixed bacteria can be inhibited;

the invention is characterized in that the pure plant protein walnut cheese is prepared by fermentation and enzymolysis processes, the traditional cheese making process is combined with modern innovation, the cheese is distinguished from plant base products, and the innovation of replacing animal protein with plant protein is adopted, so that the cheese with the auxiliary memory improving effect can be developed by utilizing the rich alpha-linolenic acid in the walnut, and the cheese has the effects of nourishing brain and strengthening brain, the selenium content is 19.17 mug/100 g, the fat content is reduced to 23.6%, no additive is contained, and the cheese is safe and healthy.

Drawings

FIG. 1 is a schematic view of a polishing process according to the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example one

Referring to fig. 1, the present invention provides a technical solution: a walnut plant protein cheese is prepared from walnut, microbial composite bacteria, lactic acid, salt, emulsifying salt and enzyme additive by peeling, adding water, grinding, mixing, homogenizing, sterilizing, performing enzymolysis, fermenting, and after-ripening.

Referring to fig. 1, the microbial compound inoculant is a mixture of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei, lactobacillus paracasei and lactobacillus reuteri;

referring to fig. 1, the microbial complex inoculant consists of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus reuteri in a ratio of 1: 1: 1: 1 in a certain proportion;

referring to fig. 1, the enzyme additive is one or more of lipase, flavourzyme, neutral protease, complex protease and lipase;

referring to fig. 1, the enzyme additive is 0.15% flavourzyme or 0.2% complex protease;

referring to fig. 1, the walnut is peeled, pulped, homogenized and homogenized for the second time to prepare walnut pulp, and the walnut pulp is cooked to prepare the walnut vegetable protein cheese through water bath, enzymolysis, blending, uniformly mixing, homogenization, sterilization, cooling, fermentation and cooling;

the invention also provides a method for developing the walnut plant cheese, which comprises the following steps:

s1, removing shells and skins of walnuts, boiling walnut kernels in hot water for 15 minutes, taking out, and draining to obtain soaked walnuts;

s2, placing the soaked walnuts in a selenium yeast solution, adding lipase to enable the mass concentration to be 0.02%, and performing enzymolysis for 140 minutes at 35 ℃ to obtain enzymolysis walnuts;

s3, pulping the enzymolysis walnut kernels by using a 80-120-mesh colloid mill, wherein the weight ratio of the walnut kernels to water is 1: pulping, homogenizing the walnut pulp by adopting secondary homogenization, and firstly, carrying out primary homogenization on the walnut pulp by utilizing a homogenizer with the maximum homogenization pressure of 25MPa at 5 MPa;

s4, carrying out secondary homogenization on the walnut pulp after the primary homogenization by using a homogenizer with the maximum homogenization pressure of 60MPa at 25MPa to obtain curd;

s5, when the pH value of the curd is 4.5, putting the curd into a cloth filtering groove of 60 meshes, squeezing and dehydrating, and removing water and whey to obtain semi-finished cheese;

s6, adding 0.02 wt% of fructo-oligosaccharide into the semi-finished cheese obtained in the step S5, fully stirring, and brewing for 18 hours at the temperature of 4 ℃ to obtain the walnut plant protein cheese.

Referring to fig. 1, in S4, after the second homogenization, adding 6 times of sucrose solution to the walnut slurry, heating and boiling to 1/3 volume, inoculating lactobacillus, mixing well, fermenting at 32 ℃ for 28 hours;

referring to fig. 1, the lactobacillus, which is activated twice, can be directly used for fermentation and is composed of the following strains in parts by weight:

bifidobacterium 13, lactobacillus acidophilus 10, lactobacillus bulgaricus 7 and lactobacillus delbrueckii 4;

during development, the walnut is shelled, the walnut kernel is put into hot water to be boiled for 15 minutes, and then the walnut kernel is taken out and drained to obtain soaked walnut; then placing the soaked walnuts in a selenium yeast solution, adding lipase to enable the mass concentration to be 0.02%, and carrying out enzymolysis for 140 minutes at 35 ℃ to obtain enzymolysis walnuts; and pulping the enzymolysis walnut kernels by using an 80-mesh colloid mill, wherein the weight ratio of the walnut kernels to water is 1: pulping, homogenizing the walnut pulp by adopting secondary homogenization, and firstly, carrying out primary homogenization on the walnut pulp by utilizing a homogenizer with the maximum homogenization pressure of 25MPa at 5 MPa; and secondly, homogenizing the walnut pulp subjected to the first homogenization at 25MPa by using a homogenizer with the maximum homogenization pressure of 60MPa, and sterilizing, cooling, fermenting, cooling and after-ripening the walnut pulp subjected to the second homogenization to obtain the walnut plant protein cheese.

Example two

Referring to fig. 1, the present invention provides a technical solution: a cheese containing walnut and plant protein is prepared from walnut, microbial composite bacteria, lactic acid, edible salt, emulsifying salt and enzyme additive through peeling, adding water, grinding, mixing, homogenizing, sterilizing, enzymolyzing, fermenting and after-ripening.

Referring to fig. 1, the microbial compound inoculant is a mixture of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei, lactobacillus paracasei and lactobacillus reuteri;

referring to fig. 1, the microbial complex inoculant consists of streptococcus thermophilus, lactobacillus plantarum, lactobacillus paracasei, lactobacillus casei and lactobacillus reuteri in a ratio of 1: 1: 1: 1 in a certain proportion;

referring to fig. 1, the enzyme additive is one or more of lipase, flavourzyme, neutral protease, complex protease and lipase;

referring to fig. 1, the enzyme additive is 0.15% flavourzyme or 0.2% complex protease;

referring to fig. 1, the walnut is peeled, pulped, homogenized and homogenized for the second time to prepare walnut pulp, and the walnut pulp is cooked to prepare the walnut vegetable protein cheese through water bath, enzymolysis, blending, uniformly mixing, homogenization, sterilization, cooling, fermentation and cooling;

the invention also provides a method for developing the walnut plant cheese, which comprises the following steps:

s1, removing shells and skins of walnuts, boiling walnut kernels in hot water for 20 minutes, taking out, and draining to obtain soaked walnuts;

s2, placing the soaked walnuts in a selenium yeast solution, adding lipase to enable the mass concentration to be 0.04%, and performing enzymolysis for 160 minutes at 37 ℃ to obtain enzymolysis walnuts;

s3, pulping the enzymolysis walnut kernels by using a 80-120-mesh colloid mill, wherein the weight ratio of the walnut kernels to water is 1: pulping, homogenizing the walnut pulp by adopting secondary homogenization, and firstly, carrying out primary homogenization on the walnut pulp at 6MPa by utilizing a homogenizer with the maximum homogenization pressure of 25 MPa;

s4, carrying out secondary homogenization on the walnut pulp after the primary homogenization by using a homogenizer with the maximum homogenization pressure of 60MPa at 35MPa to obtain curd;

s5, when the pH value of the curd is 5, putting the curd into a cloth filtering groove of 60 meshes, squeezing and dehydrating, and removing water and whey to obtain a semi-finished cheese;

s6, adding 0.2% of fructo-oligosaccharide into the semi-finished cheese obtained in the step S5, fully stirring, and brewing for 20 hours at the temperature of 8 ℃ to obtain the walnut plant protein cheese.

Referring to fig. 1, in S4, after the second homogenization, adding a sucrose solution 7 times the weight of the walnut pulp into the walnut pulp, heating and boiling to 1/3 volume, inoculating lactobacillus, mixing well, fermenting at 34 ℃ for 30 hours;

referring to fig. 1, the lactobacillus, which is activated twice, can be directly used for fermentation and is composed of the following strains in parts by weight:

bifidobacterium 15, lactobacillus acidophilus 12, lactobacillus bulgaricus 9 and lactobacillus delbrueckii 6.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.