The technical invention belongs to the field of food science and technology. In my country, the development of cheese is restricted by factors such as low consumer acceptance and the supply of milk sources. With the goal of meeting the taste and flavor needs of Chinese consumers for cheese, developing domestic cheese processing technology with independent intellectual property rights and national characteristics is the key to developing cheese. According to China's habit of eating soybeans, cheese products made from soybeans that are more easily accepted by China consumers in terms of taste and flavor, such as soybean mixed cheese made from mixed raw materials of milk and soy milk (commonly known as soy milk), and whole soybean cheese made entirely from soybeans, are the needs of the diversified development of dairy and soy products. This technical invention combines the preparation technology of dairy and bean products, starts with raw materials, processes and strains, and successfully develops soybean mixed cheese and soybean cheese suitable for Chinese tastes, filling the gap in such products in my country and has broad market prospects.
The main invention points are as follows:

1. Aiming at the technical problem that the addition of soybean milk affects the stretchability of cheese during the production of brushed mixed cheese, a new process combining restricted enzymatic hydrolysis of soybean milk with improved heat shrinkage process and addition of colloid was used to effectively improve the mixed network structure of casein and soybean protein. When the addition amount of soybean milk is 40%(v/v), the stretchability of the mixed cheese is significantly improved compared with that of soybean mixed cheese without this technology, and has similar texture characteristics to pure cheese.
2. Aiming at the defect of rough taste of smearing whole soybean processed cheese, this achievement innovatively uses lactic acid bacteria fermentation and glucolactone collaborative coagulation technology in the production process of soybean hard cheese to improve the stability of the curd and combine it in the process. Enzyme treatment technology is used to obtain a uniform and delicate taste and has similar sensory and texture properties to pure cheese.
3. The research team screened a new Lactobacillus strain from traditional fermented bean products (published in the International Journal of Systematic and Evolutionary Microbiology and deposited in the CCTCC and JCM strain banks respectively). This strain has strong lactic acid production ability and can produce-aminobutyric acid. In laboratory research, it was used together with other lactic acid bacteria in the preparation of soybean cheese, which can improve the flavor of the product and effectively inhibit the growth of miscellaneous bacteria.
   This technical invention has been authorized by 4 China invention patents and published 4 papers (2 SCI searches), which has played a role in promoting technological progress in the field of soybean mixed cheese and soybean cheese. After the industrial application of enterprises, this technological invention has achieved an additional output value of 1.8 million yuan in the past three years. The novelty search workstation of Shanghai City Scientific and Technological Achievements has proved that this technical invention is novel at home and abroad. The identification expert group and Shanghai City Food Society believe that this technical invention has made a major breakthrough in the technology of preparing soybean mixed cheese and whole soybean processed cheese. It is the first in China and has reached the international advanced level, and has large-scale industrialization prospects.