Starch-based cheese and preparation method thereof

A starch-based, cheese-based technology, applied in the field of dairy products, can solve problems such as climate change, loss of land and fresh water resources, and achieve the effects of abundant sources, easy factory equipment, good flavor and taste

Pending Publication Date: 2022-08-02
汕头市华乐福食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the shelf life of cheese is very long, and some varieties can last for several years, which facilitates its storage and sales, and is loved by people, but raising animals in large nu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] On the other hand, the present invention also provides a kind of preparation method of starch-based cheese, comprising the steps:

[0028] Step 1, mix tapioca starch, hydroxypropyl distarch phosphate, resistant starch, bioactive polysaccharide, carrageenan, xanthan gum, locust bean gum and disperse in water, heat after dispersing, and accompany the heating process. Homogenize, the heating temperature is 90 ℃ ~ 100 ℃, the heating time is 3 min ~ 5 min, the homogenization speed is 100 rpm ~ 300 rpm, the homogenization time is 1 min ~ 2 min, and the first mixture is obtained after homogenization;

[0029] Step 2, the first mixture is added in the coconut milk, accompanied by homogenization simultaneously, the homogenization speed is 100 rpm~300 rpm, and the homogenization time is 1min~2 min, and the second mixture is obtained after the homogenization;

[0030] Step 3, the second mixture is homogenized, the homogenization speed is 1200 rpm~1800 rpm, the homogenization time ...

Embodiment 1

[0038] A starch-based cheese, in parts by weight, is prepared from the raw materials comprising the following components:

[0039] 2 parts by weight of tapioca starch, 2 parts by weight of hydroxypropyl distarch phosphate, 1 part by weight of resistant starch, 1 part by weight of Tremella polysaccharide, 10 parts by weight of coconut milk, 0.3 parts by weight of carrageenan, 0.2 parts by weight of xanthan gum, locust locust Soybean gum 0.1 parts by weight, water 53 parts by weight.

[0040] The preparation method includes the following steps:

[0041] Step 1, weigh each component according to the above-mentioned proportion, then mix tapioca starch, hydroxypropyl distarch phosphate, resistant starch, Tremella polysaccharide, carrageenan, xanthan gum, locust bean gum and disperse in water, After dispersing, heating is performed, and the heating process is accompanied by homogenization, the heating temperature is 90° C., the heating time is 3min, the homogenization speed is 100 ...

Embodiment 2

[0046] A starch-based cheese, in parts by weight, is prepared from the raw materials comprising the following components:

[0047] 2 parts by weight of tapioca starch, 2 parts by weight of hydroxypropyl distarch phosphate, 1 part by weight of resistant starch, 1 part by weight of Tremella polysaccharide, 10 parts by weight of coconut milk, 0.3 parts by weight of carrageenan, 0.2 parts by weight of xanthan gum, locust locust Soybean gum 0.1 parts by weight, water 53 parts by weight.

[0048] The preparation method includes the following steps:

[0049] Step 1, weigh each component according to the above-mentioned proportion, then mix tapioca starch, hydroxypropyl distarch phosphate, resistant starch, Tremella polysaccharide, carrageenan, xanthan gum, locust bean gum and disperse in water, After dispersing, heating is performed, and the heating process is accompanied by homogenization, the heating temperature is 100 ° C, the heating time is 5 min, the homogenization speed is 20...

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PUM

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Abstract

The invention belongs to the field of dairy products, and particularly relates to starch-based cheese and a preparation method thereof.The starch-based cheese is prepared from, by weight, 2-4 parts of cassava starch, 1-3 parts of hydroxy propyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 5-15 parts of coconut milk, 0.3-0.5 part of carrageenan and 0.2-0.4 part of xanthan gum. 0.1-0.2 part by weight of locust bean gum and 50-55 parts by weight of water. Under the condition of a complete non-milk system, the starch-based cheese provided by the invention not only has fine and uniform texture, but also has good flavor and mouth feel. Meanwhile, the starch-based cheese provided by the invention completely takes plants as raw materials, is very rich in source, has a very strong price advantage, and does not contain cholesterol, lactose and milk fat, so that the environmental pressure caused by animals is relieved, and the implementation of the strategy of sustainable development of the environment is facilitated.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a starch-based cheese and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, is a kind of lactic acid bacteria starter and rennet preparation added to milk or goat milk, so that the protein (mainly casein) in the milk is denatured and then aggregated, whey is discharged, and then matured for a certain period of time. Fermented dairy products with high nutritional value, which contain macronutrients, especially fat and protein, as well as some micronutrients, such as vitamin A, vitamin B 2 and B 12 , calcium, phosphorus, selenium and zinc. In addition, cheese has a long shelf life, and some varieties can last for several years, which facilitates its storage and sale, and is very popular, but a large number of animals will cause climate change, loss of land and freshwater resources, animal welfare, etc. problems, so there is an urgent need to ...

Claims

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Application Information

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IPC IPC(8): A23C20/02
CPCA23C20/02
Inventor 陈洪魏广智郑倩望李培姣邹苑陈斗艺
Owner 汕头市华乐福食品有限公司
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