Study on optimal fermentation conditions of manufacturing soy-cheese
| Autor: | Yu-Hui Lin, 林玉慧 |
|---|---|
| Rok vydání: | 2012 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 100 In this study, it was try developing a possibility method for using soybean as the raw material to make soy cheese. The first step was preparing soy milk add coagulant coagulation molding,mixed with lactic acid bacteria fermentation compression molding with lactic acid bacteria fermented curd. after compression molding soy cheese and then aging fermentation for 0, 2, 4 and 7 days. The result shows whether adding yogurt after the solidification with brine or pressurized after adding yogurt, this kind of product is whiter and less sour; and the protein content has no direct impact on the quality of fermentation. However, adding 0.4% Vege-Start 60 and fermentation at 40oC for 12-hour, the quality is more stable than other ways during aging fermentation period. The analysis shows when soy protein was made into cheese, the texture is loose and easily to break down; the color is yellow-gray and the flavor is a bit sour. However, adding yogurt can improve a lot for the color and the flavor of the soy cheese and this will provide references for further research and then deploy to meet certain requirements and also good palatability soy cheese. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|