Cheese substitute and manufacture method thereof

A substitute and cheese technology, which is applied in the field of cheese substitute and its production, can solve the problem of high fluoride content in Antarctic krill muscle, achieve the effects of perfect nutritional function, simple production process and reduced production cost

Inactive Publication Date: 2013-09-11
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a cheese substitute and its production method, which provides a new type of cheese substitute using Antarctic krill protein as raw material, which can not only overcome the deficiencies in traditional cheese nutrition, flavor, etc. Offers a new product format while also addressing the high fluoride content in Antarctic krill muscle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Grind krill and shrimp, mix with distilled water, use an Ultra-Turrax homogenizer (4 gears, 1min) to make a homogenate with a concentration of 25%, adjust the pH to 11.5 with 1mol / L NaOH, stir and extract ( 4°C, 30min) centrifuge (4500r / min, 10min) to get the supernatant.

[0021] (2) Mix Antarctic krill with 12.5% ​​soybean milk at room temperature at a ratio of 1:1. At this time, the mass ratio of Antarctic krill to soybean is 1:0.8.

[0022] (3) Adjust the pH of the mixed solution to 4.6 with 15% lactic acid while stirring. Stand at 15°C for 15 minutes. Heat with an induction cooker and stir slowly. After reaching the boiling point, continue to cook for 10 minutes. After cooling, filter to collect the precipitate. Physical extrusion dehydration until the moisture content reaches 60%.

[0023] (4) Add 1% NaCl, 15% sucrose, 1% NaOH, and 0.1% fruit essence to a small amount of distilled water in sequence, and quickly mix and stir with the initial product.

[002...

Embodiment 2

[0027] (1) Take krill shrimp and soybeans of equal quality, mix them with distilled water, and use an Ultra-Turrax homogenizer (4 gears, 1min) to make a homogenate with a concentration of 10% krill and soybeans. The mass ratio of the two raw materials 1:1. Centrifuge to remove the slag, adjust the pH to 11.0 with 1mol / L NaOH, stir and extract (4°C, 30min) and centrifuge (4500r / min, 10min) to get the supernatant.

[0028] (2) Adjust the pH of the mixed solution to 4.7 with 15% lactic acid while stirring, and let it stand at 15°C for 20 minutes. Heat with an induction cooker and stir slowly. After reaching the boiling point, continue to cook for 10 minutes. After cooling, filter to collect the precipitate. Dehydration by physical extrusion until the moisture content is 60%.

[0029] (3) Optimizing flavor: Add 1% NaCl, 15% sucrose, 1% NaOH, and 0.1% orange essence to a small amount of distilled water in sequence, and quickly mix and stir with the original product.

Embodiment 3

[0031] (1) Grind krill and shrimp, mix with distilled water, use an Ultra-Turrax homogenizer (4 gears, 1min) to make a homogenate with a concentration of 20%, adjust the pH to 11.5 with 1mol / L NaOH, stir and extract (4°C, 30min) centrifuge (4500r / min, 10min) to get the supernatant.

[0032] (2) Mix Antarctic krill with 25% soymilk at a ratio of 1:1 at room temperature. At this time, the mass ratio of Antarctic krill to soybean is 1:1.25.

[0033] (3) While stirring the mixed solution, adjust the pH to 4.6 with 15% succinic acid. Stand at 15°C for 5min. Heat with an induction cooker and stir slowly. After reaching the boiling point, continue to cook for 5 minutes. After cooling, filter to collect the precipitate. Dehydration by physical extrusion until the moisture content is 60% or lower.

[0034] (4) Add 1% NaCl, 10% sucrose, 1% NaOH, and 0.1% strawberry essence to a small amount of distilled water in turn, and quickly mix with the original product, then add a little sweet...

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PUM

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Abstract

The invention relates to a cheese substitute and a manufacture method thereof. The invention provides a novel cheese substitute which adopts euphausia superba protein as the raw material; and the novel cheese substitute can overcome the shortcomings of nutrition and flavor of conventional cheese, gives a new form of the euphausia superba, and can solve the problem that the euphausia superba muscle is excessive in fluorine. The manufacture method mainly comprises the steps of dissolving by alkali and precipitating by acid. The manufacture method is characterized in that the mass ratio of the euphausia superba to the soy is of 1: (0.6-1.5); alkali dissolution has the pH (Potential of Hydrogen) of 11 to 12 and is subjected to the digestion for 15 to 30 minutes at 4 to 25 DEG C; and acid precipitation has the pH of 4.4 to 4.7 at the temperature of 4 to 25 DEG C, and the standing is carried out for 5 to 30 minutes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a cheese substitute and a preparation method thereof. Background technique [0002] Cheese is a fermented milk product, which is popular among consumers. However, since the per capita milk production in my country is far below the level of developed countries, the price of cheese made from milk is relatively high, which limits the consumption of milk cheese by Chinese residents. Therefore, the development of new cheese substitutes is of great significance to alleviating the shortage of milk sources in the world. Traditional alternative cheeses use caseinate or single soybeans as protein sources, and artificially increase the content of minerals and vitamins. This alternative cheese is made by melting fat, adding stabilizers to mix water and oil, rapid stirring to create an emulsion of water and molten fat, slowly adding protein to create texture, and finally ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/00
Inventor 王玉明管哲薛勇李兆杰徐杰常耀光唐庆娟王静凤薛长湖
Owner OCEAN UNIV OF CHINA
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