Abstract:In this work, peeled walnut kernel was used as raw material to study the cheese processing technology and develop a new vegetable-based cheese. Using sensory evaluation and free amino acid content as reference indexes, the optimum enzymatic hydrolysis conditions were selected. The effects of fermentation time and the addition of cream, whey protein and sucrose on curd milk were studied by single factor experiment combined with response surface optimization. The fermentation technology of walnut cheese was further studied. The results showed that: lipase Palatase 20000 L addition, flavor protease complex enzymatic hydrolysis (addition ratio was 1:2, addition amount was 0.2%), walnut milk had the best enzymatic hydrolysis effect and the highest sensory score. The content of free amino acid of the hydrolysate was (764±44) mg/100 g. Response surface optimization results showed that the sensory score of walnut was the highest (90.5) when the amount of whey protein, cream, sucrose and fermentation time were 1.56%, 0.81%, 6.37%, 24 hours, respectively. The content of free amino acids and free fatty acids in walnut cheese increased significantly after fermentation. The total content of free amino acids increased from 279.97 mg/kg to 1262.02 mg/kg, which played an important role in the formation of unique flavor of walnut cheese. The walnut cheese prepared by this technology had full flavor, high nutritional value and good sensory quality, which can provide reference for the comprehensive development of walnut industry.
