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Low-sugar high-protein simulated cheese and preparation process thereof

A preparation process and high-protein technology, applied in cheese substitutes, other dairy products, bacteria used in food preparation, etc., can solve the problems of not ripening for a certain period of time, high protein content of cheese, and low protein decomposition rate, etc. Achieve the effect of good quality, high protein content, and increase protein content

Pending Publication Date: 2022-02-08
妙飞江苏食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soft immature cheese has high protein content, and has not matured for a certain period of time after curdling. Compared with cheese that has been matured for a long time, the protein decomposition rate is low. When the amount of consumption is large, it will increase the burden on the stomach. In addition, obesity and overweight It has caused a series of health, social and psychological problems. It has been shown that obesity and overweight are important risk factors for cardiovascular disease, diabetes, cancer and other chronic diseases. The voice of cheese is getting louder and louder, and although cheese is rich in nutrition, it is also high in energy. Some energy-sensitive consumers, especially obese people and women, have a little concern about cheese, so the development of low-sugar, low-fat, high-protein simulated cheese can enrich And improve the types and types of dairy products in the domestic market, with strong market competitiveness and good industrialization prospects

Method used

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  • Low-sugar high-protein simulated cheese and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A low-sugar and high-protein simulated cheese. The raw materials of the low-sugar and high-protein simulated cheese include: 60 parts of raw milk, 15 parts of dietary fiber, 5 parts of compound stabilizer, 0.005 parts of rennet, and 0.1 part of starter , 1 part of additive, 1 part of table salt.

[0033] Wherein, the dietary fiber includes polydextrose and resistant dextrin.

[0034] Wherein, the composite stabilizer includes emulsifying salt.

[0035] Wherein, the starter is Streptococcus lactis, the additive is calcium chloride, whey protein, corn protein, soybean protein, sesame protein branched-chain amino acid and essential amino acid are also added in the raw material.

[0036] Specifically, the rennet is selected from rennet, and the rennet is extracted from the abomasum of Lou Niu.

Embodiment 2

[0038] A low-sugar and high-protein simulated cheese. The raw materials of the low-sugar and high-protein simulated cheese include: 80 parts of raw milk, 20 parts of dietary fiber, 8 parts of compound stabilizer, 0.008 parts of rennet, and 4 parts of starter , 3 parts of additives, 3 parts of table salt.

[0039] Wherein, the dietary fiber includes inulin, fructo-oligosaccharides and galacto-oligosaccharides.

[0040] Wherein, the composite stabilizer includes carrageenan and lecithin.

[0041] Wherein, the starter is Lactobacillus bulgaricus, the additive is calcium chloride, and whey protein, corn protein, soybean protein, sesame protein branched chain amino acid and essential amino acid are also added in the raw material.

[0042] Specifically, the rennet is selected from rennet, and the rennet is extracted from the abomasum of Lou Niu.

Embodiment 3

[0044] A low-sugar and high-protein simulated cheese. The raw materials of the low-sugar and high-protein simulated cheese include: 100 parts of raw milk, 30 parts of dietary fiber, 10 parts of compound stabilizer, 0.01 part of rennet, and 10 parts of starter , 5 parts of additives, 5 parts of table salt.

[0045] Wherein, the dietary fiber includes fructo-oligosaccharides and galacto-oligosaccharides.

[0046] Wherein, the composite stabilizer includes emulsifying salt and lecithin.

[0047] Wherein, the starter is Streptococcus lactis and Lactobacillus bulgaricus, the additive is calcium chloride, and whey protein, corn protein, soybean protein, sesame protein branched-chain amino acid and essential amino acid are also added in the raw material.

[0048] Specifically, the rennet is selected from rennet, and the rennet is extracted from the abomasum of Lou Niu.

[0049] refer to figure 1 , a preparation process of low-sugar high-protein simulated cheese, comprising the fol...

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Abstract

The invention belongs to the technical field of simulated cheese preparation, and particularly relates to low-sugar high-protein simulated cheese. The low-sugar high-protein simulated cheese comprises the following raw materials in parts by weight: 60-100 parts of raw milk, 15-30 parts of dietary fibers, 5-10 parts of a compound stabilizer, 0.005-0.01 part of chymosin, 0.1-10 parts of a leavening agent, 1-5 parts of an additive and 1-5 parts of table salt. The low-sugar high-protein simulated cheese contains dietary fibers, is beneficial to digestion, can be eaten after being formed, do not need to be subjected to maturation for a long time, has the advantages of high protein content, low fat content and the like, and is added with whey protein, corn protein, soybean protein, sesame protein branched chain amino acid and essential amino acid in a preparation process so as to increase protein content; and in addition, the additive and the compound stabilizer are added into a fermented mixed solution A to adjust salt balance, so the produced simulated cheese is stable in state and excellent in quality.

Description

technical field [0001] The invention relates to the technical field of simulated cheese preparation, in particular to a low-sugar, high-protein simulated cheese and a preparation process thereof. Background technique [0002] Cheese is divided into soft, semi-hard, hard or extra-hard cheese according to moisture content and state, and is divided into immature, lightly mature and heavily mature cheese according to maturity, among which soft and immature cheese are characterized by their soft The milky, delicate and dense taste is deeply loved by Chinese consumers, and this cheese can be combined with different seasoning substances such as sweet, salty, and bitter to make various types of food. [0003] Soft immature cheese has high protein content, and has not matured for a certain period of time after curdling. Compared with cheese that has been matured for a long time, the protein decomposition rate is low. When the amount of consumption is large, it will increase the burde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/024A23C19/05A23C19/055A23C19/064
CPCA23C19/024A23C19/055A23C19/064A23C19/05A23C2220/208A23V2400/123A23V2400/231
Inventor 吴楠陈运王志鹏张志刚
Owner 妙飞江苏食品科技有限公司