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
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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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