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
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[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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