Vegan cheese by saccharification of germination sorghum and yeast fermentation and method thereof

摘要

The present invention relates to a short-term aging vegan cheese with improved quality by germination sorghum saccharification and yeast fermentation and a method therefor. The present invention is a step of germinating the sorghum in water for 24-30 hours by repeating the drying and drying process 3-5 times; Preparing the germinated sorghum powder by immersing the germinated sorghum in water, sealing it for 45-50 hours, drying it at 45-55° C., and grinding it; Immersing cashew nuts in water for 5-7 hours; Adding the germinated sorghum powder to the immersed cashew nut to saccharify the cashew nut starch and adding sa Vegan cheese forming step of adding lemon juice and salt, inoculating yeast, and then fermenting; And aging the vegan cheese for 45 to 50 hours. It relates to vegan cheese production and its method by sorghum saccharification and yeast fermentation.