Plant cheese compound thickening agent and application thereof

A thickener and cheese technology, applied in the plant-based field, can solve the problems of poor formability, poor foldability, cumbersome processing technology, etc., and achieve the effects of improving flavor and taste, improving texture and shape, and simplifying processing technology

Pending Publication Date: 2022-03-18
苏州罗得威尔生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, plant-based cheese is still a relatively new variety of plant-based products, and the corresponding research is still relatively shallow. Related products still have many defects, including poor formability, lack of elasticity, poor foldability, and a relatively large difference in taste and flavor from traditional cheese. Large size, cumbersome processing technology, etc., severely limit the promotion and sales of plant-based cheese

Method used

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  • Plant cheese compound thickening agent and application thereof
  • Plant cheese compound thickening agent and application thereof
  • Plant cheese compound thickening agent and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This embodiment provides a vegetable cheese compound thickener, which consists of the following components in terms of weight percentage:

[0033] Hydroxypropyl Distarch Phosphate 50%;

[0034] Oxidized hydroxypropyl starch 25%;

[0035] Sodium starch octenyl succinate 10%;

[0036] Porous starch 3%;

[0037] Emulsifier 2%;

[0038] Colloid 2%.

[0039] Wherein: the raw material of hydroxypropyl distarch phosphate is potato.

[0040] The raw material of oxidized hydroxypropyl starch is cassava.

[0041] The raw material of sodium starch octenyl succinate is potato.

[0042] The raw material of porous starch is potato.

[0043] Emulsifiers are mono- and di-fatty acid glycerides.

[0044] The colloid is sodium carboxymethyl cellulose.

[0045] The preparation method of the above-mentioned vegetable cheese compound thickener comprises weighing hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium starch octenyl succinate, porous starch, emulsifie...

Embodiment 2

[0053] This embodiment provides a vegetable cheese compound thickener, which consists of the following components in terms of weight percentage:

[0054] Hydroxypropyl Distarch Phosphate 60%;

[0055] Oxidized hydroxypropyl starch 20%;

[0056] Sodium starch octenyl succinate 5%;

[0057] Porous starch 8%;

[0058] Emulsifier 5%;

[0059] Colloid 5%.

[0060] Wherein: the raw material of hydroxypropyl distarch phosphate is cassava.

[0061] The raw material of oxidized hydroxypropyl starch is cassava.

[0062] The raw material of sodium starch octenyl succinate is cassava.

[0063] The raw material of the porous starch is corn.

[0064] The emulsifier is polyglycerol ester.

[0065] The colloid is xanthan gum.

[0066] The preparation method of the above-mentioned vegetable cheese compound thickener comprises weighing hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium starch octenyl succinate, porous starch, emulsifier, and colloid according to th...

Embodiment 3

[0074] This embodiment provides a vegetable cheese compound thickener, which consists of the following components in terms of weight percentage:

[0075] Hydroxypropyl Distarch Phosphate 55%;

[0076] Oxidized hydroxypropyl starch 22%;

[0077] Sodium starch octenyl succinate 8%;

[0078] Porous starch 5%;

[0079] Emulsifier 3%;

[0080] Colloid 3%.

[0081] Wherein: the raw material of hydroxypropyl distarch phosphate is potato and cassava.

[0082] The raw material of oxidized hydroxypropyl starch is cassava.

[0083] The raw materials of sodium starch octenyl succinate are potatoes and cassava.

[0084] The raw materials of porous starch are potato and corn.

[0085] Emulsifiers are mono- and di-fatty acid glycerides and polyglycerides.

[0086] The colloid is carrageenan.

[0087] The preparation method of the above-mentioned vegetable cheese compound thickener comprises weighing hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium starch octen...

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Abstract

The invention provides a plant cheese compound thickening agent. The plant cheese compound thickening agent comprises the following components in percentage by weight: 50-60% of hydroxy propyl distarch phosphate; 20%-25% of oxidized hydroxypropyl starch; 5%-10% of starch sodium octenylsuccinate; 3%-8% of porous starch; 2%-5% of an emulsifier; and 2%-5% of colloid. According to the plant cheese compound thickening agent and the application thereof, the functional modified starch serves as a main body and is compounded with additives such as the emulsifying agent and the edible colloid in proportion, the texture form of the plant cheese can be improved, the flavor and taste of the plant cheese can be improved, meanwhile, the processing technology of the plant cheese can be simplified, needed equipment is simple, and cost is low. The industrial production can be realized.

Description

technical field [0001] The invention relates to a compound thickener for vegetable cheese and its application, which belongs to the field of plant-based technology. Background technique [0002] Cheese, also known as cheese or cheese, is a fermented milk product that is similar to solid food. Only by secondary processing can the processed cheese with softer flavor be better eaten, but the process of processed cheese is relatively complicated and difficult to control. At the same time, traditional processed cheese is inedible for consumers with lactose intolerance and allergens, and may contain trans fats, which may affect human health. [0003] Due to the increasing demand of modern people for healthy food and the gradual penetration of the concept of environmental protection, in the dairy market, people began to urgently need a healthier dairy substitute, especially plant-based cheese instead of traditional recycled Cheese products to meet the demands of consumers. Since...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/09
CPCA23C19/09A23C19/0921
Inventor 周宇许世枫李翠翠施雯怡
Owner 苏州罗得威尔生物科技有限公司
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