Method for preparing low-fat cheese by using pea starch

A pea starch and cheese technology, which is applied in the field of low-fat cheese preparation, can solve the problems of low curd yield and high whey OD value, and achieve the goal of increasing curd yield, shortening curd time, and reducing whey OD value Effect

Inactive Publication Date: 2019-04-16
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of low curd yield and high OD value of whey in low-fat cheddar cheese prepared from pea starch, and to provide a method for preparing low-fat cheese from pea starch

Method used

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Experimental program
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specific Embodiment approach 1

[0043] Embodiment 1: This embodiment is a method for preparing low-fat cheese using pea starch, which is specifically completed according to the following steps:

[0044] 1. Filtration and degreasing: the raw material milk is filtered and degreased to obtain skim milk; the number of microorganisms in the raw material milk is ≤5×10 5 each / mL; the fat content of the skim milk is 0.3% to 0.5%;

[0045] 2. Pregelatinization of pea starch: ①. Spray-dry pea raw material powder first to obtain pea starch, then add pea starch to water. The mass ratio of pea starch to water is 1: (18-22). Stir and mix well, then filter with gauze, adjust the pH value of the filtrate to neutral, and obtain white starch slurry; ②, put the white starch slurry in a water bath, first stir and react at a temperature of 70-75°C until the white starch slurry is obtained Until it becomes viscous, heat the water bath to 85-90°C, and stir and react at a temperature of 85-90°C until a translucent paste is formed ...

specific Embodiment approach 2

[0060] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the starter described in step 4 is Lactobacillus plantarum KLDS1.0320. Others are the same as the first embodiment.

specific Embodiment approach 3

[0061] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is: the rennet solution described in the step 5 obtains as follows:

[0062] Adding rennet into saline with a mass fraction of 1%, and incubating at a temperature of 28-32° C. for 30 minutes to obtain a rennet solution.

[0063] Others are the same as those in Embodiment 1 or 2.

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Abstract

The invention provides a method for preparing low-fat cheese by using pea starch, relates to a method for preparing low-fat cheese by using pea starch as a fat substitute and aims to solve the problemof low curd yield and high whey OD value of existing low-fat cheddar prepared by the pea starch. The method comprises the steps that 1, filtration and degreasing are performed to obtain skim milk orlow-fat milk; 2, the pea starch is pre-gelatinized to obtain pre-gelatinized pea starch; 3, the pre-gelatinized pea starch is mixed with the skim milk for sterilization; 4, pre-acidification is carried out; 5, curding is carried out; 6, clots are cut; 7, stirring and secondary heating are carried out; 8, whey is eliminated; 9, stacking is carried out; 10, squeezing is carried out; 11, maturity iscarried out and the low-fat cheese is obtained. The method has the advantages that the curd yield is increased, the whey OD value is reduced, and the method is mainly used for preparing the low-fat cheese.

Description

technical field [0001] The invention relates to a method for preparing low-fat cheese with pea starch as a fat substitute. Background technique [0002] With the improvement of people's living standards, people's pursuit of low-fat healthy food is also constantly improving. Therefore, fat substitutes have become a research hotspot. Generally, fat substitutes are divided into three categories according to their ingredients: protein-based fat substitutes, carbohydrate-based fat substitutes, and fat-based fat substitutes. Protein-based fat substitutes use natural high-molecular proteins to achieve fat-like taste and tissue characteristics after heating, micronization, and high-shear treatment. Simplesse is a protein-based fat substitute developed by Nutra-Sweet Company in the United States. It has been widely recognized by consumers, and its dry matter calories are more than 80% lower than that of oil. However, due to the thermal instability of protein, the application range ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05A23C19/02
CPCA23C19/02A23C19/05A23C19/054
Inventor 李晓东赵铭琪刘璐张宏达张宇郝欣悦张更旭李凌志
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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