Preparation method of almond plant-based cheese and cheese

Abstract

The invention relates to a preparation method of Badam plant-based cheese, and relates to the technical field of preparation methods of plant-based cheese, the Badam plant-based cheese comprises the following raw materials by mass percentage: 7%-19% of Badam, 2%-10% of grease, 7%-19% of starch, 1%-9% of a sweetening agent, and 1%-2.6% of a stabilizer, and the preparation method also comprises the following steps: mixing the Badam plant-based cheese and the plant-based cheese; a sauce preparation step: peeling almonds, cleaning, and pulping with a colloid mill to prepare an almonds sauce; a stirring step: adding the uniform non-layering starch into water according to the proportion, stirring and mixing until the mixture is transparent gel-like; in the mixing step, the sweetening agent and the stabilizing agent are mixed according to the proportion, the mesh number of the sweetening agent and the stabilizing agent is larger than 100, caking is avoided, and mixed dry powder is obtained; pulping, namely adding the mixed dry powder, almond sauce and grease into a mixed solution of starch and water in proportion, and heating and stirring to obtain cheese pulp; and molding: pouring the cheese pulp into a mold for molding. The cheese has the characteristics of being close to a natural cheese flavor and being healthier.

Description

Technical Field

[0001] The present application relates to the technical field of methods for preparing plant-based cheese, and in particular to a method for preparing almond plant-based cheese and cheese. Background Art

[0002] Dairy products have high levels of fatty acids and cholesterol, which are not good for cardiovascular health. Among them, plant-based cheese, as an emerging vegetarian product, has attracted widespread attention for its unique taste, rich nutritional value and environmental protection characteristics. However, the flavor of plant-based cheese is quite different from that of animal-based cheese. Summary of the invention

[0003] In view of the shortcomings of the prior art, one of the purposes of the present application is to provide a method for preparing almond plant-based cheese and cheese, which have a flavor close to natural cheese and are healthier.

[0004] The above-mentioned purpose of the present application is achieved through the following technical solutions:

[0005] A method for preparing almond plant-based cheese comprises the following components, wherein the raw materials comprise the following components by mass percentage: 7%-19% of almond addition, 2%-10% of oil, 7%-19% of starch, 1%-9% of sweetener, and 1%-2.6% of stabilizer, and the method further comprises the following steps: a sauce making step, wherein the almonds are peeled, cleaned, and colloidally ground to make almond sauce; a stirring step, wherein uniform starch without stratification is added to water in proportion, stirred and mixed, and stirred until it is in a transparent gel state; a mixing step, wherein the sweetener and the stabilizer are mixed in proportion, wherein the mesh size of the sweetener and the stabilizer is greater than 100 meshes and there is no agglomeration, and a mixed dry powder is obtained; a pulping step, wherein the mixed dry powder, almond sauce and oil are added in proportion to a mixed solution of starch and water, and the mixture is heated and stirred to obtain cheese paste; and a molding step, wherein the cheese paste is poured into a mold for molding.

[0006] By adopting the above technical solutions, 2-methylbutanal, 3-methylbutanal and pyrazine compounds in almonds have aroma characteristics such as "nuts", "toasted bread" and "sweet", which are very similar to the aroma properties of cheddar cheese from animal milk. In addition, almonds contain lower levels of saturated fat, which is more beneficial to cardiovascular health. Therefore, the development of plant-based cheese using almonds as raw materials has the characteristics of being close to the natural cheese flavor and healthier.

[0007] In a preferred example, the present application can be further configured as follows: in the sauce making step, the solid content in the colloid mill pulping is 20%-50%.

[0008] In a preferred example, the present application can be further configured as follows: the oil is selected from one or more of cream, butter, coconut oil or salad oil.

[0009] In a preferred example, the present application can be further configured as follows: the stabilizer is selected from one or more of carrageenan or locust bean gum.

[0010] In a preferred example, the present application can be further configured as follows: the sweetener is selected from one or more of sucrose, xylitol, crystalline fructose, maltitol or sucralose.

[0011] In a preferred example, the present application can be further configured as follows: the starch is potato starch.

[0012] In a preferred example, the present application can be further configured as follows: in the stirring step, the heating temperature is 55-65°C, the heating time is 3-5min, and the rotation speed is 500r / min.

[0013] In a preferred example, the present application can be further configured as follows: in the pulping step, the heating temperature is 75-85°C, the stirring speed is 1100-1500r / min, and the time is 3-5min.

[0014] The present application also discloses a cheese prepared by the above-mentioned preparation method.

[0015] This application has the following advantages:

[0016] Plant-based cheese is prepared using almonds as raw material. The 2-methylbutanal, 3-methylbutanal and pyrazine compounds in it have flavor characteristics such as "nutty", "toasty" and "sweet", which are close to the flavor of natural cheese.

[0017] Almonds contain lower levels of saturated fat, which is more beneficial to cardiovascular health. Compared with plant-based cheese made from other plant ingredients, they are rich in nutritious protein and have higher nutritional value.

[0018] When the almond plant-based cheese is compared with commercially available plant-based and processed cheeses, it has melting characteristics and oil precipitation properties similar to those of commercially available processed cheeses, and has stable quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the almond addition amount chart for this application.

[0020] Figure 2 This is a diagram of the amount of potato starch added in this application.

[0021] Figure 3 This is a diagram of the amount of coconut oil added in this application.

[0022] Figure 4 This is a diagram of the amount of sucrose added in this application.

[0023] Figure 5 This is the glue addition amount diagram for this application.

[0024] Figure 6 It is the starch hydration temperature diagram of this application.

[0025] Figure 7 This is the cheese molding processing temperature diagram of this application.

[0026] Figure 8 It is the starch hydration speed diagram of this application.

[0027] Fig. 9 This is the cheese forming speed diagram of this application.

[0028] Fig.10 This is a diagram of starch hydration time in this application.

[0029] Fig.11 This is a cheese molding time chart for this application.

[0030] Fig.12 This is a diagram of the sensory evaluation results of cheese in this application.

[0031] Fig.13 It is the Fourier infrared spectrum of this application. DETAILED DESCRIPTION

[0032] The following is combined with Figure 1 -Attached Fig.13 This application is described in further detail.

[0033] The present application discloses a method for preparing almond plant-based cheese. The raw materials include the following components by mass percentage: 7-19% almond addition, 2-10% oil (one or more of cream, butter, coconut oil or salad oil), 7-19% starch, 1-9% sweetener (one or more of sucrose, xylitol, crystalline fructose, maltitol or sucralose), and 1-2.6% stabilizer (one or more of carrageenan or locust bean gum). Among them, the ingredients in the oil, sweetener and stabilizer can be selected according to needs. For example, in the selection of oil, cream and butter are used in a ratio of 2:3, and when cream, butter and coconut oil are used, the ratio is 3:4:4. In the selection of sweeteners, when sucrose and xylitol are mixed, the ratio is 4:5, and when sucrose, xylitol and crystalline fructose are mixed, the ratio is 1:5:6. In the selection of stabilizers, when carrageenan and locust bean gum are mixed, the ratio is 1:2.

[0034] Use the following steps:

[0035] Example 1, sauce making steps: select thick-shelled almonds, peel and wash the almonds, and grind them with a colloid grinder (solid content is 30%) to make almond sauce.

[0036] Stirring step: Add uniform and non-stratified potato starch to water according to proportion and stir to mix, heating temperature 55-65°C, heating time 3-5min, speed 500r / min, stirring until transparent gel;

[0037] Mixing step: mixing powdery raw materials such as sucrose, carrageenan and locust bean gum in proportion, wherein the mesh size of the powdery raw materials is greater than 100 meshes and there is no agglomeration in all the components to obtain a mixed dry powder;

[0038] Pulping step: Add the mixed dry powder, almond paste, coconut oil and other raw materials in proportion to the mixed solution of starch and water, and stir and homogenize at a heating temperature of 75-85°C to obtain cheese slurry, wherein the stirring speed is 1100-1500r / min, and the time is 3-5min.

[0039] Forming steps: pour the fine and smooth semi-solid plant cheese slurry into a mold to form it, and then refrigerate it at 4°C for 24 hours to obtain almond plant cheese.

[0040] When analyzing the flavor, a sensory evaluation panel consisting of 5 women and 5 men was trained in aroma and taste identification, description and differentiation. The sensory testing met the ethical standards of the agency and / or the National Research Council. The products tested were safe. All almond samples were randomly numbered and placed in a closed container. Through group discussion, the characteristic term for the aroma of almonds was finally determined. The sensory evaluation method was a 9-point system, with 0 indicating no aroma detected, 9 indicating the strongest aroma, and 0-9 indicating that the aroma gradually increased. The evaluators were asked to rinse their mouths with mild tap water between each sample. Each sample was repeated 3 times. The texture, tissue state, taste, smell and color of almond cheese were evaluated by sensory evaluation. The specific evaluation method is referred to Table 1.

[0041] Table 1 Sensory evaluation table of plant-based cheese

[0042]

[0043] Example 2. The raw materials of the almond plant-based cheese provided in this example are almond pulp addition (7%, 10%, 13%, 16%, 19%), starch addition (7%, 10%, 13%, 16%, 19%), coconut oil addition (2%, 4%, 6%, 8%, 10%), locust bean gum: carrageenan = 1:1 addition (1%, 1.4%, 1.8%, 2.2%, 2.6%), and sucrose (1%, 3%, 5%, 7%, 9%). A single factor experiment was carried out on the five factors to examine the influence of each factor on the almond cheese samples.

[0044] S2: Prepare according to the formula process of Example 1

[0045] S3: Conduct sensory evaluation on the prepared plant-based cheese products, as shown in Table 2, and prepare plant-based cheese with different added amounts of almond pulp, starch, coconut oil, sucrose, and gum for evaluation and scoring.

[0046] Table 2 Descriptors and references for sensory evaluation of almonds

[0047]

[0048]

[0049] S4: The results are as follows Figure 1-5 As shown, the final raw material formula is almond content: 13.4%, coconut oil: 4.4%, potato starch: 16%.

[0050] Example 3: This example provides a process parameter for preparing plant-based cheese.

[0051] S1: The component content is almond content: 13.4%, coconut oil: 4.4%, potato starch: 16%.

[0052] S2: In the process of processing plant-based cheese, the processes that affect the texture of cheese include starch hydration temperature, starch hydration time, starch hydration speed, molding temperature, molding time, and molding speed as single factors. Plant-based cheese is prepared according to the steps of Example 1, and the prepared plant-based cheese is subjected to sensory evaluation.

[0053] S3: With the increase of temperature, speed and time parameters during processing, the sensory evaluation results generally showed a trend of first increasing and then decreasing. Figure 6-11 Sensory evaluation Fig.12 .

[0054] Example 4, using FTIR to analyze the changes in chemical bonds of different samples, to explore the binding relationship between starch, protein and fat in almond plant cheese and the structure formation mechanism of plant cheese.

[0055] The cheese raw material samples were frozen overnight at 4°C and then freeze-dried for 48 hours. The samples were ground into powder and mixed with potassium bromide powder and then pressed into tablets. The infrared spectrum was 400-4000cm -1 The resolution is 4cm -1 . The changes in chemical bonds of different samples were analyzed to explore the binding relationship between starch, protein and fat in almond plant cheese and the mechanism of plant cheese structure formation.

[0056] Reference Fig.13The characteristic absorption peaks of starch-lipid binary complexes are basically the same as those of starch monomers, indicating that the addition of lipids did not produce new binding sites. -1 A strong and broad absorption peak was observed at 2927 cm-1. This region represents the NH stretching vibration of hydrogen bonds between protein molecules and the OH stretching vibration of starch and protein, which indicates the formation of hydrogen bonds. -1 A weak peak was observed near 1700 cm-1, which is due to the CH stretching vibration of the saturated carbon. -1 The vibration absorption peak representing the carboxyl group of fatty acids was found near the 1679-1689cm-1 of all samples. However, it was not found in the single protein substance or protein-starch. Since the main fatty acid in coconut oil is lauric acid (93.07%), it is speculated that lauric acid and starch form a starch-lauric acid complex, so it can be inferred that fatty acids play a connecting role between starch and protein. In addition, all samples have a peak at 1679-1689cm-1. -1 The characteristic absorption peaks of 1414-1422cm -1 Rashid et al. reported that the absorption peak at 1689 cm -1 The absorption peak at 1422 cm -1 The peak is related to the OH stretching vibration of starch.

[0057] Comparison of texture characteristics of almond plant-based cheese, commercially available plant-based cheese and processed cheese

[0058] Texture testing: Cut the cheese sample stored at 4°C into 2*2*1cm squares. 3 The parameters of the texture analyzer were set as follows: probe type was TA / 5, the probe descending rate was 1.6 mm / s before the test, the rate during the test was 1.6 mm / s, the probe returning rate after the test was 1.6 mm / s, the downward deformation was 40%, the experimental distance was 10 mm, the trigger force was 5 g, and the hardness, elasticity, chewiness, adhesiveness and cohesion data were recorded. The experiment was measured 5 times in parallel.

[0059] For comparative example 1, the results of hardness, elasticity, chewiness, adhesion and cohesion of the almond cheese test samples are shown in Table 3. By comparing with commercially available processed cheese, it is found that the elasticity and cohesion of the samples are not much different, while the hardness, chewiness and adhesion are significantly different. The texture of commercially available plant-based cheese, almond cheese and commercially available processed cheese is quite different. The texture is soft, the cohesion is weak, and the cheese is easy to deform, while the texture characteristics of almond cheese and commercially available processed cheese are similar.

[0060] Comparative Example 2, Chroma detection: Use a colorimeter to measure, first use a blackboard and a whiteboard for color calibration. Take an appropriate amount of sample and evenly place it in a glass plate for measurement, and record the values ​​of the four parameters L (brightness), a* (red and green), b* (yellow and blue), and △E*. Each sample is measured 5 times. The size of the total color difference (ΔE) indicates the degree of color difference of the sample, and the formula is as follows:

[0061]

[0062] Where: L * , a * , b * is the sample value, L0, a0, b0 are the corresponding values ​​of the control sample.

[0063] The color of almond cheese is one of the important indicators for evaluating its appearance and consumer acceptability. The color of almond cheese is close to apricot, the color of commercial processed cheese is close to beige, and the color of commercial plant-based cheese is close to milky white. The ΔE between almond cheese and commercial processed cheese is 9.05, and the color difference is quite obvious, but the sensory evaluation results are acceptable.

[0064] Comparison of melting properties and oil release of almond plant-based cheese, commercially available plant-based cheese, and processed cheese

[0065] Comparative Example 3, melting property determination: Use a special cheese punch to cut the almond cheese sample into a cylinder with a diameter of 10 mm and a height of 5 mm, and place it in the center of a glass culture dish covered with filter paper. After leaving it at room temperature for 30 minutes, put it in a 100°C oven and heat it for 30 minutes. Take it out and leave it at room temperature for 15 minutes. Measure the melting diameter from 4 directions and calculate the average value with an accuracy of 0.01 cm. Perform 3 parallel measurements on each sample and finally take the average value to evaluate the melting property of the almond cheese sample. The test method for the control commercially available cheese sample is the same as above.

[0066] Grease precipitation: Accurately weigh 2.0g of ground almond cheese sample, place the sample in the center of a circular filter paper in a flat dish, and the precipitated oil penetrates the filter paper to form an oil ring. Measure the oil ring diameter from 4 directions to find the average value, and record the calculated result as the initial oil ring area. Then let it stand for 120 minutes under 4°C refrigeration conditions. Wait for a new oil ring to form near the cheese sample, and calculate the new oil ring area. Each cheese sample was measured 3 times in parallel and the results were averaged. The test method for the control commercially available cheese samples is the same as above. The larger the oil ring diameter, the greater the oil precipitation of the sample, and vice versa, the smaller the oil precipitation. The formula for calculating the oil precipitation rate is as follows:

[0067]

[0068] The melting property and oil release rate of cheese are important indicators for evaluating the functional properties of cheese. The results show that the melting property of almond cheese is close to that of commercially available processed cheese. Banville research shows that the product properties are better when the melting property of cheese is between 1.55cm and 1.80cm, which is consistent with the results of this study. There is no significant difference between the oil release rate of processed cheese and commercially available processed cheese. The oil release rates of the two cheeses are between 1.60 and 1.75cm.

[0069] Table 3 Comparison of quality characteristics of almond cheese and commercially available cheese

[0070]

[0071] Comparison of volatile flavor compounds of almond plant-based cheese with commercially available plant-based cheese and processed cheese

[0072] Comparative Example 4, HS-SPME extraction: 2.0 g of ground almond cheese sample was accurately weighed into a 15 mL extraction bottle, 20 μL of internal standard (44 mg / L 2-octanol) was added, and the mixture was balanced in a constant temperature water bath at 60°C for 5 min. The extraction head device (50 μm DVB / CAR / PDMS) aged for 15 min was inserted into the 15 mL extraction bottle and extracted at 60°C for 30 min. The extraction was analyzed for 5 min. After the analysis was completed, the extraction head was aged for 15 min. Each sample was analyzed 3 times.

[0073] GC conditions: HP-Innowax columns (60m×0.25mm×0.25μm), HP-5 (30m×0.25mm×0.25μm); injection port temperature: 250°C; program temperature rise: 40°C for 4 min, 5°C / min to 100°C, hold for 2 min, 3°C / min to 200°C, hold for 15 min; carrier gas: helium (purity 99.99%); flow rate: 1mL / min; injection mode: splitless injection.

[0074] MS conditions: electron bombardment energy: 70eV; ion source temperature: 230℃; quadrupole temperature: 150℃; emission current: 35μA; scanning speed: 1.9scans / s; mass scanning range: 30-450amu. The qualitative analysis of all volatile compounds was first performed using the NIST17 mass spectral library, and the compounds were preliminarily determined based on the matching degree, ion fragmentation and other information. Then, the C7-C 30 The retention index (RI) of normal alkanes was calculated and compared with the values ​​reported in the literature. The above two methods were combined to finally complete the qualitative analysis of volatile compounds.

[0075] The volatile substances in the almond cheese samples prepared under the optimal ratio and process conditions were detected by HS-SPME combined with GC-MS. A total of 32 volatile compounds were identified (Table 4), including 8 aldehydes, 2 ketones, 2 furans, 2 pyrroles, 8 pyrazines, 6 alcohols, 2 acids and 1 lactone compound. The proportions of various volatile compounds in the almond cheese samples were 44%, 2%, 2%, 2%, 41%, 5%, 4%, 0.3% and 1%, respectively. Among them, aldehydes and pyrazines had the highest contents, with contents of 1354.78 μg / kg and 1269.41 μg / kg, respectively. There were 15 compounds with OAV>1, including aldehydes, furans, pyrroles, pyrazines and alcohols.

[0076]

[0077]

[0078]

[0079]

[0080] The implementation principle of this embodiment is: plant-based cheese is prepared using almonds as raw materials, wherein 2-methylbutanal, 3-methylbutanal and pyrazine compounds have flavor characteristics such as "nutty", "toasted bread" and "sweet", and are close to the flavor of natural cheese.

[0081] The embodiments of this specific implementation method are all preferred embodiments of the present application, and are not intended to limit the protection scope of the present application. Therefore, all equivalent changes made based on the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing almond plant-based cheese, characterized in that: The invention comprises the following components, wherein the raw materials thereof comprise the following components by mass percentage: 7%-19% of almond addition, 2%-10% of oil, 7%-19% of starch, 1%-9% of sweetener and 1%-2.6% of stabilizer, and further comprises the following steps: a sauce making step, in which the almonds are peeled, cleaned, and colloidally ground to make almond sauce; a stirring step, in which uniform starch without stratification is added into water in proportion, and the mixture is stirred and mixed until it is in a transparent gel state; a mixing step, in which the sweetener and the stabilizer are mixed in proportion, the mesh numbers of the sweetener and the stabilizer are greater than 100 meshes and there is no agglomeration, so as to obtain a mixed dry powder; a pulp making step, in which the mixed dry powder, almond sauce and oil are added in proportion into a mixed solution of starch and water, and the mixture is heated and stirred to obtain cheese paste; and a molding step, in which the cheese paste is poured into a mold for molding.

2. The method for preparing almond plant-based cheese according to claim 1, characterized in that: In the sauce making step, the solid content of the colloid mill pulp is 20%-50%.

3. The method for preparing almond plant-based cheese according to claim 1, characterized in that: The fat is selected from one or more of light cream, butter, coconut oil or salad oil.

4. The method for preparing almond plant-based cheese according to claim 1, characterized in that: The stabilizer is selected from one or more of carrageenan and locust bean gum.

5. The method for preparing almond plant-based cheese according to claim 1, characterized in that: The sweetener is selected from one or more of sucrose, xylitol, crystalline fructose, maltitol or sucralose.

6. The method for preparing almond plant-based cheese according to claim 1, characterized in that: The starch is potato starch.

7. The method for preparing almond plant-based cheese according to claim 1, characterized in that: In the stirring step, the heating temperature is 55-65°C, the heating time is 3-5min, and the rotation speed is 500r / min.

8. The method for preparing almond plant-based cheese according to claim 1, characterized in that: In the pulping step, the heating temperature is 75-85°C, the stirring speed is 1100-1500r / min, and the time is 3-5min.

9. A cheese, characterized in that: The almond plant-based cheese is obtained by the preparation method of any one of claims 1-7.

Images