CN114601015A - Probiotic soy protein vegetable cheese production method - Google Patents

Abstract

The embodiments of the present disclosure disclose a method for making probiotic soybean protein vegetable cheese. A specific embodiment of the method includes: pretreating watermelon pollen to generate pretreated pollen; activating and culturing probiotics powder on a medium containing pretreated pollen to obtain probiotics; using soybean protein isolate, distilled water and Probiotics to prepare soybean protein emulsion; under the condition of inlet air temperature of 120 to 140 degrees Celsius and outlet air temperature of 60 to 70 degrees Celsius, use a spray drying tower to spray dry the soybean protein emulsion to obtain soybean protein powder; The powder is dissolved in distilled water to obtain a reconstituted emulsion; the reconstituted emulsion is cooled at a temperature of 4 degrees Celsius for 2 to 3 hours to obtain a probiotic soybean protein vegetable cheese. This embodiment realizes the production of low-sugar, low-fat, and probiotic-rich probiotic soybean protein vegetable cheese, and the production process is simple and easy for industrial production.

Description

Probiotic soy protein vegetable cheese production method

technical field

Embodiments of the present disclosure relate to the technical field of cheese processing, in particular to a method for making probiotic soybean protein vegetable cheese.

Background technique

Cheese is a fermented milk product that is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. Because of its strong taste, unique flavor and rich nutrients, it is welcomed by consumers.

However, traditional cheese is high in fat and calories, and long-term consumption is not conducive to the health of consumers. And, because cheese contains lactose, it is not suitable for some special groups (eg, patients with lactose intolerance). Therefore, there is an urgent need for a low-sugar and low-fat cheese, especially a plant-based cheese that can replace traditional cheese products, to meet consumer demand.

At present, the cheese making process on the market mostly adopts the whey discharge process, and the process is mainly to coagulate, cut and heat the fresh milk to form curd. It is then pressed, fermented and the whey removed, resulting in cheese. The production process is complicated, which is not conducive to industrial production.

To sum up, the problems existing in the prior art are:

1. Traditional cheese is high in fat and calories, and is not suitable for some consumers (eg, lactose intolerant patients);

2. The production process of traditional cheese is complicated, which is not conducive to industrial production.

SUMMARY OF THE INVENTION

This summary of the disclosure serves to introduce concepts in a simplified form that are described in detail in the detailed description that follows. The content section of this disclosure is not intended to identify key features or essential features of the claimed technical solution, nor is it intended to be used to limit the scope of the claimed technical solution.

Some embodiments of the present disclosure propose a method for making probiotic soy protein vegetable cheese to solve one or more of the technical problems mentioned in the background section above. The specific method includes: pretreating watermelon pollen to generate pretreated pollen; activating and culturing probiotic bacteria powder on a medium containing the above pretreated pollen to obtain probiotic bacteria; using soybean protein isolate, distilled water and the above probiotic bacteria, Prepare soybean protein emulsion; under the condition that the air inlet temperature is 120 to 140 degrees Celsius and the air outlet temperature is 60 to 70 degrees Celsius, the above soybean protein emulsion is spray-dried by a spray drying tower to obtain soybean protein powder; the above soybean protein powder is adding distilled water to dissolve to obtain a reconstituted emulsion; cooling the above reconstituted emulsion at a temperature of 4 degrees Celsius for 2 to 3 hours to obtain probiotic soybean protein vegetable cheese.

The present disclosure has the following beneficial effects:

First, the probiotic soy protein vegetable cheese uses soybean as the main raw material, which has the advantages of low sugar, low fat and high protein, and is suitable for patients with lactose intolerance, dairy allergy and vegetarians;

Second, the production process is simple and convenient, and it is easy to industrialize production.

Description of drawings

FIG. 1 is a flow chart of a method for making probiotic soy protein vegetable cheese according to some embodiments of the present disclosure.

Detailed ways

Where the word "embodiment" is used exclusively herein, any embodiment described as "exemplary" is not necessarily to be construed as preferred or advantageous over other embodiments. In the performance index test in the examples of this application, unless otherwise specified, conventional test methods in the field are used. It should be understood that the terms described in this application are only used to describe particular embodiments, and are not used to limit the content disclosed in this application.

Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which this application belongs; as other test methods and technical means not specifically noted in this application, all refer to common sense in the art The experimental methods and technical means commonly used by technicians.

As used in this disclosure, the terms "substantially" and "approximately" are used to describe small fluctuations. For example, they may mean less than or equal to ±5%, such as less than or equal to ±2%, such as less than or equal to ±1%, such as less than or equal to ±0.5%, such as less than or equal to ±0.2%, such as less than or equal to ± 0.1%, such as less than or equal to ±0.05%. Concentrations, amounts, and other numerical data may be expressed or presented herein in a range format. Such range format is used for convenience and brevity only, and should therefore be flexibly construed to include not only the values expressly recited as the limits of the range, but also all individual values or subranges subsumed within the range. For example, a numerical range of "1 to 5%" should be construed to include not only the expressly recited value of 1% to 5%, but also individual values and subranges within the indicated range. Accordingly, individual values, such as 2%, 3.5%, and 4%, and subranges, such as 1%-3%, 2%-4%, 3%-5%, and the like, are included in this numerical range. The same principle applies to ranges reciting only one numerical value. Furthermore, such interpretations apply regardless of the breadth of the range or the characteristics described.

In this disclosure, including the claims, all conjunctions such as "comprising", "including", "with", "having", "containing", "involving", "containing" and the like are to be understood as open ended , which means "including but not limited to". Only the conjunctions "consisting of" and "consisting of" are closing conjunctions.

In order to better illustrate the content of the present application, numerous specific details are given in the following specific embodiments. It should be understood by those skilled in the art that the present application may be practiced without certain specific details. In the embodiments, some methods, means, instruments, equipment, etc. that are well known to those skilled in the art are not described in detail, so as to highlight the gist of the present application. On the premise of no conflict, the technical features disclosed in the embodiments of the present application can be combined arbitrarily, and the obtained technical solutions belong to the contents disclosed in the embodiments of the present application.

The present invention will be described in detail below with reference to the accompanying drawings.

1 is a flow chart 100 of a method for making probiotic soy protein vegetable cheese according to some embodiments of the present disclosure, wherein the following steps are included:

Step 101, pre-processing watermelon pollen to generate pre-processing pollen.

In some embodiments, the above-mentioned watermelon pollen is pretreated to generate the above-mentioned pretreated pollen.

In some optional implementations of some embodiments, the above-mentioned pre-processing of the above-mentioned watermelon pollen to generate the above-mentioned pre-treated pollen may include the following steps:

In the first step, the above watermelon pollen is subjected to Soxhlet extraction using petroleum ether to generate Soxhlet-extracted watermelon pollen.

In the second step, under the condition of a temperature of 70 degrees Celsius, the above-mentioned Soxhlet-extracted watermelon pollen is treated in a phosphoric acid solution for 3 to 5 hours to generate the above-mentioned pretreated pollen.

Step 102, activating and culturing the probiotic bacteria powder on the medium containing the pretreated pollen to obtain the probiotic bacteria.

In some embodiments, the above-mentioned probiotic bacteria powder is activated and cultured on a medium containing the above-mentioned pretreated pollen to obtain the above-mentioned probiotic bacteria.

In some optional implementations of some embodiments, the above-mentioned activation and cultivation of the above-mentioned probiotic bacteria powder on a medium containing the above-mentioned pretreated pollen to obtain the above-mentioned probiotic bacteria may include the following steps:

The first step is to incubate 0.1 to 0.2 parts by weight of the above-mentioned probiotic bacteria powder for 16 to 48 hours on a liquid medium containing the above-mentioned pre-treated pollen of the target weight part under the condition of a temperature of 37 degrees Celsius, to generate cultured liquid medium.

Wherein, the above target parts by weight are 0.1 to 0.2 parts by weight. The above-mentioned liquid medium may be MRS broth (de Man, Rogosa and Sharpe Broth).

In the second step, the above-mentioned cultured liquid medium is centrifuged for 10 to 20 minutes at a rotational speed of 6000 rpm to obtain activated probiotics.

In the third step, using a sterile sodium chloride solution with a concentration of 8.5 g/L, the above activated probiotics are washed twice to obtain a probiotics suspension.

In the fourth step, the above-mentioned probiotic bacteria suspension is centrifuged for 10 to 20 minutes at a rotational speed of 6000 rpm to obtain the above-mentioned probiotic bacteria.

Optionally, the above-mentioned probiotic powder can be any one of the following freeze-dried powders: freeze-dried powder of Bifidobacterium lactis, freeze-dried powder of Lactobacillus rhamnosus and freeze-dried powder of Lactobacillus plantarum.

Step 103, using soybean protein isolate, distilled water and probiotics to prepare soybean protein emulsion.

In some embodiments, the above-mentioned soybean protein emulsion is prepared using the above-mentioned soy protein isolate, the above-mentioned distilled water and the above-mentioned probiotic bacteria.

In some optional implementations of some embodiments, the above-mentioned preparation of the above-mentioned soybean protein emulsion using the above-mentioned soybean protein isolate, the above-mentioned distilled water and the above-mentioned probiotic bacteria may include the following steps:

In the first step, 5 to 9 parts by weight of soybean protein isolate is poured into 50 to 60 parts by weight of distilled water and stirred until the above-mentioned soybean protein isolate is fully dissolved, so as to generate a soybean protein isolate solution.

In the second step, sodium alginate, chitosan and ethyl cellulose are added to the above-mentioned soybean protein isolate solution to form a mixed emulsion.

Wherein, the weight part of the above-mentioned sodium alginate is 1 to 2, and the weight part of the above-mentioned chitosan is 0.1 to 0.5. The weight part of the above-mentioned ethyl cellulose is 0.3 to 0.7.

In the third step, the mixed emulsion is stirred for 60 minutes at a rotational speed of 450 rpm to generate a candidate emulsion, and the probiotics are evenly added during the stirring process.

In the fourth step, the above-mentioned candidate emulsion is dispersed for 9 minutes under the condition of rotating speed of 1200 rpm to obtain the above-mentioned soybean protein emulsion.

Step 104, under the condition that the inlet air temperature is 120 to 140 degrees Celsius and the outlet air temperature is 60 to 70 degrees Celsius, use a spray drying tower to spray dry the soybean protein emulsion to obtain soybean protein powder.

In some embodiments, under the condition that the inlet air temperature is 120 to 140 degrees Celsius and the outlet air temperature is 60 to 70 degrees Celsius, the above-mentioned soybean protein emulsion is spray-dried by the above-mentioned spray drying tower to obtain the above-mentioned soybean protein powder.

Optionally, the above-mentioned spray drying tower may be a centrifugal spray drying tower.

In step 105, the soybean protein powder is added into distilled water for dissolving to obtain a reconstituted emulsion.

In some embodiments, the above-mentioned soybean protein powder is added into distilled water for dissolving to obtain the above-mentioned reconstituted emulsion.

In some optional implementations of some embodiments, the above-mentioned soybean protein powder is added to distilled water for dissolving to obtain the above-mentioned reconstituted emulsion, which may include the following steps:

In the first step, the above-mentioned soybean protein powder is added to 38 to 42 parts by weight of distilled water and stirred until the above-mentioned soybean protein powder is fully dissolved, so as to generate a soybean protein powder dissolving solution.

In the second step, 3 to 4 parts by weight of soybean oil is added to the above-mentioned soybean protein powder dissolving solution to generate a mixed dissolving solution.

In the third step, under the condition that the rotation speed is 11000 rpm, the above mixed solution is sheared for 1 to 3 minutes to obtain a sheared product.

In the fourth step, the above sheared product is heated at a temperature of 70 to 80 degrees Celsius for 8 to 10 minutes to generate a candidate emulsion.

In the fifth step, after adding 1 to 3 parts by weight of gelatin soaked in cold water to the above candidate emulsion, heat and stir for 2 to 4 minutes to obtain the above reconstituted emulsion.

Step 106 , cooling the reconstituted emulsion at a temperature of 4 degrees Celsius for 2 to 3 hours to obtain probiotic soybean protein vegetable cheese.

In some embodiments, the above-mentioned reconstituted emulsion is cooled at a temperature of 4 degrees Celsius for 2 to 3 hours to obtain the above-mentioned probiotic soybean protein vegetable cheese.

Optionally, the ingredients of the probiotic soybean protein vegetable cheese may include: 0.1 to 0.2 parts by weight of probiotic bacteria powder, 0.1 to 0.2 parts by weight of watermelon pollen, 5 to 9 parts by weight of soybean protein isolate, 1 to 9 parts by weight 2 parts by weight of sodium alginate, 0.1 to 0.5 parts by weight of chitosan, 0.3 to 0.7 parts by weight of ethyl cellulose, 3 to 4 parts by weight of soybean oil, 1 to 3 parts by weight of Geely Ding.

The technical details will be further described below with reference to the embodiments.

Example 1

The production method of probiotic soybean protein vegetable cheese disclosed in embodiment 1 may include the following steps:

The first step is to perform Soxhlet extraction on watermelon pollen by using petroleum ether to generate Soxhlet-extracted watermelon pollen.

In the second step, under the condition of a temperature of 70 degrees Celsius, the above-mentioned Soxhlet-extracted watermelon pollen is treated in a phosphoric acid solution for 4 hours to generate pretreated pollen.

The third step is to culture 0.1 parts by weight of probiotic bacteria powder for 48 hours on a liquid medium containing 0.1 parts by weight of pretreated pollen under the conditions of anaerobic conditions and a temperature of 37 degrees Celsius to generate cultured liquid medium.

Wherein, the above probiotic powder is the freeze-dried powder of Bifidobacterium lactis BB-12. The above liquid medium is sterile MRS broth medium supplemented with 0.05% cysteine.

In the fourth step, the above-mentioned cultured liquid culture medium is centrifuged for 20 minutes under the condition that the rotating speed is 6000 rpm to obtain activated probiotic bacteria.

In the fifth step, using the sterile sodium chloride solution with a concentration of 8.5 g/L, the above-mentioned activated probiotics are washed twice to obtain a probiotics suspension.

In the sixth step, the above-mentioned probiotic bacteria suspension is centrifuged for 20 minutes under the condition that the rotating speed is 6000 rpm to obtain the above-mentioned probiotic bacteria.

In the seventh step, 6 parts by weight of soybean protein isolate was poured into 50 parts by weight of distilled water and stirred until the above-mentioned soybean protein isolate was fully dissolved, so as to generate a soybean protein isolate solution.

In the eighth step, sodium alginate, chitosan and ethyl cellulose are added to the above-mentioned soybean protein isolate solution to generate a mixed emulsion.

Wherein, the weight part of the above-mentioned sodium alginate is 1, the weight part of the above-mentioned chitosan is 0.25, and the weight part of the above-mentioned ethyl cellulose is 0.5.

In the ninth step, under the condition that the rotation speed is 450 rpm, the above mixed emulsion is stirred for 60 minutes to generate a candidate emulsion, and the above probiotics are evenly added during the stirring process.

The tenth step is to disperse the above-mentioned candidate emulsion for 9 minutes under the condition that the rotation speed is 1200 rpm to obtain the above-mentioned soybean protein emulsion.

In the eleventh step, under the condition that the air inlet temperature is 120 to 140 degrees Celsius and the air outlet temperature is 60 to 70 degrees Celsius, the above-mentioned soybean protein emulsion is spray-dried by a spray drying tower to obtain the above-mentioned soybean protein powder.

In the twelfth step, the above-mentioned soybean protein powder is added to 40 parts by weight of distilled water and stirred until the above-mentioned soybean protein powder is fully dissolved, so as to generate a soybean protein powder dissolving solution.

In the thirteenth step, 3 parts by weight of soybean oil is added to the above-mentioned soybean protein powder dissolving solution to generate a mixed dissolving solution.

In the fourteenth step, under the condition that the rotation speed is 11000 rpm, the above mixed solution is sheared for 1 to 3 minutes to obtain a sheared product.

In the fifteenth step, the above sheared product is heated at a temperature of 70 to 80 degrees Celsius for 8 to 10 minutes to generate a candidate emulsion.

The sixteenth step, after adding 1 to 3 parts by weight of gelatin soaked in cold water to the candidate emulsion, heating and stirring for 2 to 4 minutes to obtain a reconstituted emulsion.

In the seventeenth step, the above reconstituted emulsion is cooled for 2 to 3 hours at a temperature of 4 degrees Celsius to obtain probiotic soybean protein vegetable cheese.

Example 2

The preparation method of probiotic soybean protein vegetable cheese disclosed in embodiment 2 may comprise the following steps:

The first step is to perform Soxhlet extraction on watermelon pollen by using petroleum ether to generate Soxhlet-extracted watermelon pollen.

In the second step, under the condition of a temperature of 70 degrees Celsius, the above-mentioned Soxhlet-extracted watermelon pollen is treated in a phosphoric acid solution for 4 hours to generate pretreated pollen.

The third step is to cultivate 0.1 parts by weight of probiotic bacteria powder on a liquid medium containing 0.1 parts by weight of pretreated pollen at a temperature of 37 degrees Celsius for 16 hours to generate a cultured liquid medium .

Wherein, the above probiotic powder is the freeze-dried powder of Lactobacillus rhamnosus HN001. The above liquid medium is sterile MRS broth medium.

In the fourth step, under the conditions of a temperature of 4 degrees Celsius and a rotational speed of 6000 rpm, the above-mentioned cultured liquid culture medium is centrifuged for 10 minutes to obtain activated probiotics.

In the fifth step, using the sterile sodium chloride solution with a concentration of 8.5 g/L, the above-mentioned activated probiotics are washed twice to obtain a probiotics suspension.

In the sixth step, the above-mentioned probiotic bacteria suspension is centrifuged for 10 minutes at a temperature of 4 degrees Celsius and a rotating speed of 6000 rpm to obtain the above-mentioned probiotic bacteria.

In the seventh step, 6 parts by weight of soybean protein isolate was poured into 50 parts by weight of distilled water and stirred until the above-mentioned soybean protein isolate was fully dissolved, so as to generate a soybean protein isolate solution.

In the eighth step, sodium alginate, chitosan and ethyl cellulose are added to the above-mentioned soybean protein isolate solution to generate a mixed emulsion.

Wherein, the weight part of the above-mentioned sodium alginate is 1, the weight part of the above-mentioned chitosan is 0.25, and the weight part of the above-mentioned ethyl cellulose is 0.5.

In the ninth step, under the condition that the rotation speed is 450 rpm, the above mixed emulsion is stirred for 60 minutes to generate a candidate emulsion, and the above probiotics are evenly added during the stirring process.

The tenth step is to disperse the above-mentioned candidate emulsion for 9 minutes under the condition that the rotation speed is 1200 rpm to obtain the above-mentioned soybean protein emulsion.

In the eleventh step, under the condition that the air inlet temperature is 120 to 140 degrees Celsius and the air outlet temperature is 60 to 70 degrees Celsius, the above-mentioned soybean protein emulsion is spray-dried by a spray drying tower to obtain the above-mentioned soybean protein powder.

In the twelfth step, the above-mentioned soybean protein powder is added to 40 parts by weight of distilled water and stirred until the above-mentioned soybean protein powder is fully dissolved, so as to generate a soybean protein powder dissolving solution.

In the thirteenth step, 3 parts by weight of soybean oil is added to the above-mentioned soybean protein powder dissolving solution to generate a mixed dissolving solution.

In the fourteenth step, under the condition that the rotation speed is 11000 rpm, the above mixed solution is sheared for 1 to 3 minutes to obtain a sheared product.

In the fifteenth step, the above sheared product is heated at a temperature of 70 to 80 degrees Celsius for 8 to 10 minutes to generate a candidate emulsion.

The sixteenth step, after adding 1 to 3 parts by weight of gelatin soaked in cold water to the candidate emulsion, heating and stirring for 2 to 4 minutes to obtain a reconstituted emulsion.

In the seventeenth step, the above reconstituted emulsion is cooled for 2 to 3 hours at a temperature of 4 degrees Celsius to obtain probiotic soybean protein vegetable cheese.

Example 3

The preparation method of probiotic soybean protein vegetable cheese disclosed in embodiment 3 may include the following steps:

The first step is to perform Soxhlet extraction on watermelon pollen by using petroleum ether to generate Soxhlet-extracted watermelon pollen.

In the second step, under the condition of a temperature of 70 degrees Celsius, the above-mentioned Soxhlet-extracted watermelon pollen is treated in a phosphoric acid solution for 4 hours to generate pretreated pollen.

In the third step, under the condition of temperature of 37 degrees Celsius, on the liquid medium containing 0.1 parts by weight of pretreated pollen, 0.1 parts by weight of probiotic powder was cultured for 48 hours to generate a cultured liquid medium .

Wherein, the above probiotic powder is the freeze-dried powder of Lactobacillus plantarum R-1012. The above liquid medium is sterile MRS broth medium.

In the fourth step, under the conditions of a temperature of 4 degrees Celsius and a rotation speed of 6000 rpm, the above-mentioned cultured liquid culture medium is centrifuged for 10 minutes to obtain activated probiotics.

In the fifth step, using the sterile sodium chloride solution with a concentration of 8.5 g/L, the above-mentioned activated probiotics are washed twice to obtain a probiotics suspension.

In the sixth step, the above-mentioned probiotic bacteria suspension is centrifuged for 10 minutes at a temperature of 4 degrees Celsius and a rotating speed of 6000 rpm to obtain the above-mentioned probiotic bacteria.

In the seventh step, 5 parts by weight of soybean protein isolate was poured into 50 parts by weight of distilled water and stirred until the above-mentioned soybean protein isolate was fully dissolved, so as to generate a soybean protein isolate solution.

In the eighth step, sodium alginate, chitosan and ethyl cellulose are added to the above-mentioned soybean protein isolate solution to generate a mixed emulsion.

Wherein, the weight part of the above-mentioned sodium alginate is 1, the weight part of the above-mentioned chitosan is 0.25, and the weight part of the above-mentioned ethyl cellulose is 0.5.

In the ninth step, under the condition that the rotation speed is 450 rpm, the above mixed emulsion is stirred for 60 minutes to generate a candidate emulsion, and the above probiotics are evenly added during the stirring process.

The tenth step is to disperse the above-mentioned candidate emulsion for 9 minutes under the condition of rotating speed of 1200 rpm to obtain the above-mentioned soybean protein emulsion.

In the eleventh step, under the condition that the air inlet temperature is 120 to 140 degrees Celsius and the air outlet temperature is 60 to 70 degrees Celsius, the above-mentioned soybean protein emulsion is spray-dried by a spray drying tower to obtain the above-mentioned soybean protein powder.

In the twelfth step, the above-mentioned soybean protein powder is added to 40 parts by weight of distilled water and stirred until the above-mentioned soybean protein powder is fully dissolved, so as to generate a soybean protein powder dissolving solution.

In the thirteenth step, 3 parts by weight of soybean oil is added to the above-mentioned soybean protein powder dissolving solution to generate a mixed dissolving solution.

In the fourteenth step, under the condition that the rotation speed is 11000 rpm, the above mixed solution is sheared for 1 to 3 minutes to obtain a sheared product.

In the fifteenth step, the above sheared product is heated at a temperature of 70 to 80 degrees Celsius for 8 to 10 minutes to generate a candidate emulsion.

The sixteenth step, after adding 1 to 3 parts by weight of gelatin soaked in cold water to the candidate emulsion, heating and stirring for 2 to 4 minutes to obtain a reconstituted emulsion.

In the seventeenth step, the above reconstituted emulsion is cooled for 2 to 3 hours at a temperature of 4 degrees Celsius to obtain probiotic soybean protein vegetable cheese.

The above descriptions are merely some preferred embodiments of the present disclosure and illustrations of the applied technical principles. Those skilled in the art should understand that the scope of the invention involved in the embodiments of the present disclosure is not limited to the technical solution formed by the specific combination of the above technical features, and should also cover, without departing from the above inventive concept, the above Other technical solutions formed by any combination of technical features or their equivalent features. For example, a technical solution is formed by replacing the above-mentioned features with the technical features disclosed in the embodiments of the present disclosure (but not limited to) with similar functions.

Claims (10)

1. A method for preparing probiotic soy protein plant cheese comprises the following steps:

pretreating watermelon pollen to generate pretreated pollen;

performing activated culture on the probiotic powder on a culture medium containing the pretreated pollen to obtain probiotics;

preparing a soy protein emulsion by using soy protein isolate, distilled water and the probiotics;

spray drying the soybean protein emulsion by using a spray drying tower under the conditions that the air inlet temperature is 120-140 ℃ and the air outlet temperature is 60-70 ℃ to obtain soybean protein powder;

adding the soybean protein powder into distilled water for dissolving to obtain redissolved emulsion;

and cooling the redissolved emulsion for 2 to 3 hours at the temperature of 4 ℃ to obtain the probiotic soybean protein plant cheese.

2. The method of claim 1, said pretreating watermelon pollen to produce pretreated pollen, comprising:

carrying out Soxhlet extraction on the watermelon pollen by using petroleum ether to generate Soxhlet-extracted watermelon pollen;

treating the Soxhlet-extracted watermelon pollen in a phosphoric acid solution for 3 to 5 hours at the temperature of 70 ℃ to generate the pretreated pollen.

3. The method of claim 2, wherein said activating the culture of the probiotic powder on the medium containing the pre-treated pollen to obtain the probiotic comprises:

culturing 0.1 to 0.2 weight part of probiotic powder on a liquid culture medium containing a target weight part of the pretreated pollen at 37 ℃ for 16 to 48 hours to generate a cultured liquid culture medium, wherein the target weight part is 0.1 to 0.2 weight part;

and centrifuging the cultured liquid culture medium for 10 to 20 minutes under the condition that the rotating speed is 6000 rpm to obtain the activated probiotics.

4. The method of claim 3, wherein said activating culture of probiotic powder on a medium containing said pre-treated pollen to obtain probiotics further comprises:

washing the activated probiotics twice by using a sterile sodium chloride solution with the concentration of 8.5 g/L to obtain a probiotic suspension;

and centrifuging the probiotic suspension for 10-20 minutes at the rotating speed of 6000 rpm to obtain the probiotics.

5. The method of claim 4, wherein the probiotic powder is any one of the following lyophilized powders: freeze-dried powder of bifidobacterium lactis, freeze-dried powder of lactobacillus rhamnosus and freeze-dried powder of lactobacillus plantarum.

6. The method of claim 5, wherein the preparing a soy protein emulsion using soy protein isolate, distilled water, and the probiotic comprises:

pouring 5-9 parts by weight of soybean protein isolate into 50-60 parts by weight of distilled water, and stirring until the soybean protein isolate is fully dissolved to generate a soybean protein isolate solution;

adding sodium alginate, chitosan and ethyl cellulose into the soy protein isolate solution to generate a mixed emulsion, wherein the weight part of the sodium alginate is 1 to 2, the weight part of the chitosan is 0.1 to 0.5, and the weight part of the ethyl cellulose is 0.3 to 0.7.

7. The method of claim 6, wherein the preparing a soy protein emulsion using soy protein isolate, distilled water, and the probiotic further comprises:

stirring the mixed emulsion for 60 minutes at a rotation speed of 450 rpm to generate a candidate emulsion, and uniformly adding the probiotics in the stirring process;

and dispersing the candidate emulsion for 9 minutes under the condition that the rotating speed is 1200 rpm to obtain the soybean protein emulsion.

8. The method of claim 7, wherein the dissolving of the soy protein flour in distilled water to obtain a reconstituted emulsion comprises:

adding the soybean protein powder into distilled water of 38 to 42 parts by weight, and stirring until the soybean protein powder is fully dissolved to generate a soybean protein powder dissolved solution;

adding 3-4 parts by weight of soybean oil into the soybean protein powder dissolved solution to generate a mixed dissolved solution;

shearing the mixed solution for 1 to 3 minutes under the condition that the rotating speed is 11000 r/min to obtain a sheared product;

heating the sheared product at a temperature of 70 to 80 degrees celsius for 8 to 10 minutes to produce a candidate emulsion;

and adding 1 to 3 parts by weight of Gelidine which is softened by cold water into the candidate emulsion, and heating and stirring for 2 to 4 minutes to obtain the redissolved emulsion.

9. The method of any one of claims 1-8, wherein the spray drying tower is a centrifugal spray drying tower.

10. The method of claim 9, wherein the ingredients of the probiotic soy protein plant cheese include: 0.1 to 0.2 weight portion of probiotic powder, 0.1 to 0.2 weight portion of watermelon pollen, 5 to 9 weight portions of isolated soy protein, 1 to 2 weight portions of sodium alginate, 0.1 to 0.5 weight portion of chitosan, 0.3 to 0.7 weight portion of ethyl cellulose, 3 to 4 weight portions of soybean oil and 1 to 3 weight portions of Jiliding.

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