Smearing cheese analogue and preparation method thereof

A simulant and cheese technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of high energy, cholesterol, saturated fat, etc., achieve strong price advantages, easy to meet factory equipment, good flavor and taste effects

Active Publication Date: 2012-12-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to provide a cheese spread simulant and a prepar...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Raw material formula:

[0047] Raw material type

Contentwt%

hydrogenated soybean oil

20

Corn oil

8

soy protein powder

3.5

Sesame Protein Powder

2

Maltodextrin

3

Glucolactone

1

White sugar

8

salt

0.4

[0048] carrageenan

0.3

locust bean gum

0.2

Mono, Di, Triglyceride Fatty Acid Ester

0.2

Potassium sorbate

0.09

water

53.31

[0049] First, heat up the hydrogenated soybean oil and corn oil to 70°C, keep at this temperature for 20min, and at the same time, stir with the speed of 100rpm. Afterwards, carrageenan, locust bean gum, mono-, di-, and triglyceride fatty acid esters were uniformly mixed, water was preheated to 70°C, white sugar was added to dissolve, and then mixed with the above fat, the shear speed was 1200rpm, and the duration was 10min. Finally, add soybean protei...

Embodiment 2

[0052] Raw material formula:

[0053] Raw material type

Contentwt%

hydrogenated sunflower oil

20

soy milk

7

Enzymolyzed Soy Protein Isolate

18

Pregelatinized Corn Modified Starch

5

sodium alginate

0.1

xanthan gum

0.1

Mono, Di, Triglyceride Fatty Acid Ester

0.2

Phospholipids

0.2

[0054] polysorbate

0.2

salt

1.8

citric acid

0.12

water

47.28

[0055] Firstly, the hydrogenated sunflower oil was heated up to 90°C, and kept at this temperature for 25 minutes while stirring at a speed of 200 rpm. Finally, mix sodium alginate, xanthan gum, mono-, di-, and triglyceride fatty acid esters, phospholipids, and polysorbate evenly, preheat water to 90°C, and mix with the above-mentioned fats at a shear rate of 1000 rpm for a duration of 20min. Then add soybean protein isolate and pregelatinized corn modifi...

Embodiment 3

[0058] Raw material formula:

[0059] Raw material type

Contentwt%

palm stearin fraction

20

soy protein powder

11

Maltodextrin

5

soy milk

5

White sugar

5

salt

1.8

phosphoric acid

1.0

Mono, Di, Triglyceride Fatty Acid Ester

0.5

Sorbitan Ester

0.5

[0060] carrageenan

0.2

gelatin

0.2

gellan gum

0.1

water

49.7

[0061] First, raise the temperature of the palm stearin fraction to 80° C., and keep it at this temperature for 30 minutes while stirring at a speed of 150 rpm. Finally, mix mono-, di-, and triglyceride fatty acid esters, sorbitol esters, carrageenan, gelatin, and gellan gum evenly, preheat the water to 80°C, add white sugar to dissolve, and mix with the above fats, the shear speed is 900rpm, and continue The time is 30 minutes. Then add soybean protein powder and maltodex...

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PUM

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Abstract

The invention discloses a smearing cheese analogue and a preparation method thereof. The smearing cheese analogue comprises the following raw materials, by weight: 15%-28% of vegetable fat, 0.2%-1.3% of a stabilizer, 0.2%-1% of an emulsifier, 5% -18% of a plant protein powder, 3%-10% of a modified starch and 45%-65% of water. The smearing cheese analogue completely uses non milk-derived ingredients as raw materials, most of which are composed of plant ingredients, does not contain cholesterol, lactose or milk fat, can satisfy consumers requiring no cholesterol or saturated fat and consumers having lactose intolerance, and is a quite healthy food. The smearing cheese analogue with light flavor is very suitable for the taste of Chinese consumers, uses the raw materials with wide sources, and has a strong price advantage. The preparation method is simple, uses easily available factory equipment, and can be applied to scale and industrial production.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a cheese spread simulant and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, is a kind of milk that is added with appropriate amount of lactic acid bacteria starter and rennet preparation to coagulate the protein (mainly casein) in the milk to become insoluble casein calcium, and the whey is discharged, and after a certain period of time Ripe or unripe food. Casein is usually the main protein source in the cheese making process, which is determined by its special rheological properties and melting characteristics. [0003] Spread cheese is a fermented or unripened cheese made from milk and cream. It has a uniform and delicate texture, is easy to spread, and can be eaten directly, or used to make desserts and cakes. It generally has a unique taste and flavor, and is very popular. Consumers love it. [0004] Cheese simulants are generally d...

Claims

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Application Information

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IPC IPC(8): A23C20/02
Inventor 高红艳刘振民莫蓓红肖杨陈帅石春权郑远荣孙克杰郭本恒
Owner BRIGHT DAIRY & FOOD
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