China-hemp protein plant-based cheese as well as preparation method and application thereof

Abstract

The invention discloses China-hemp protein plant-based cheese as well as a preparation method and application thereof, and belongs to the technical field of dairy product processing. The China-hemp protein plant-based cheese prepared by the preparation method disclosed by the invention is relatively high in high-quality protein content and relatively high in nutritional value, the low sensitization of the China-hemp protein plant-based cheese is more suitable for most people, the fishy smell of traditional bean protein does not exist, and a relatively proper flavor can be obtained without additionally adding essence. According to the preparation method of the China-hemp protein plant-based cheese, the texture and taste of the prepared product can be close to those of traditional cheese, the color is uniform, the taste is fine and smooth, the slicing property is good, and the product is properly softened under the high-temperature condition. The quality is further improved, the variety of plant-based cheese types is expanded, meanwhile, the texture, nutrition and flavor of the plant-based cheese are ensured, the application range of the China-hemp protein in the food field is widened, the additional value of deep processing of China-hemp seeds is increased, a new direction is provided for research and development of the plant-based cheese in the future, and the method has a wide prospect.

Description

Technical Field

[0001] The present invention belongs to the technical field of dairy product processing, and in particular relates to a hemp protein plant-based cheese and a preparation method and application thereof. Background Art

[0002] Due to ethical, environmental, health, socio-economic and other factors, consumers around the world are further interested in plant-based diets. Research on plant-based dairy analogs that partially or fully replaces dairy products is hot, becoming a new trend for new plant-based dairy options. The plant-based dairy industry is expected to grow at a compound annual growth rate of 12.5%, and the global market size will reach US$52.58 billion by 2028. As more and more people turn to increasing the consumption of plant-based foods, plant-based cheese may become a more important factor in people's daily diet in the future.

[0003] “Plant-based cheese is an edible material made from plant ingredients that has an appearance, texture and flavor similar to animal-based cheese.” According to this definition, the design principle behind plant-based cheese production is to match the physicochemical and sensory attributes of a specific traditional cheese (such as cheddar or mozzarella), which can be achieved by using a variety of different compositional and structural technologies, depending on the desired characteristics. In practice, however, real cheese products are difficult to imitate because of their complex composition and structure, which differs greatly from those of plant origin.

[0004] CN 118252193 A discloses "a plant-based cheese and its preparation method", which comprises mixing plant fat, plant starch, yeast extract, cheese essence, edible salt, pea protein, sorbic acid and pigment, heating and stirring, and then adding citric acid to the liquid after pasteurization, continuing stirring and cooling to obtain the desired finished product. However, the protein content of the product is low and the nutritional value is relatively poor; at the same time, the proportion of plant fat is high, the fat is more easily oxidized during storage, and the oil precipitation is high, and the use of soybean fat and corn fat cannot better imitate the melting behavior of the milk fat of traditional cheese under high temperature conditions.

[0005] It turns out that producing plant-based cheese analogs that consumers find acceptable is extremely challenging. Existing plant-based cheeses fail to have satisfactory texture quality attributes. They do not completely mimic the physical sensory attributes of traditional cheese. Plant-based raw materials are different from dairy-based cheeses in nutrition, flavor, taste, and texture. In particular, their molding properties are worse than those of dairy-based cheeses, which affects the slicing properties of cheese. However, some researchers are working to use completely plant-based substances, which requires more research to determine the appropriate ingredients and processing methods, including understanding changes in nutrition, texture, and flavor and creating appropriate melting behavior.

[0006] Strictly plant-based cheese does not contain any animal-derived ingredients and has the potential to become a nutritious and sustainable alternative to regular cheese. Therefore, further improving the quality and expanding the types of plant-based cheese while ensuring its texture, nutrition, flavor and sustainability will become the main research and development direction of plant-based cheese in the future.

[0007] Hemp protein is one of the main components of hemp seeds. It is a new, nutritious, high-quality, and abundant protein resource. Hemp protein contains 8 essential amino acids for the human body, among which histidine and arginine are high in content. It plays a vital role in the growth and development of children and the prevention of cardiovascular diseases in the middle-aged and elderly. It is considered to be a high-quality protein suitable for the elderly and infants. The proportion of essential amino acids it contains is also suitable for human needs. It can well supplement the human body with various suitable nutrients and has antioxidant, anti-fatigue, anti-aging, and anti-cancer effects. Its low allergenicity is suitable for most people, and hemp protein has a better flavor without the fishy smell of traditional bean protein.

[0008] At present, there are few studies on the application of hemp protein in food at home and abroad, and the comprehensive utilization of hemp protein is not high. With the increasing area of ​​hemp cultivation, broadening the application of hemp protein in the food field, increasing the added value of deep processing of hemp seeds, and developing hemp food and comprehensive processing and utilization will have broad prospects.

[0009] At present, there are no plant-based cheese products on the market in China. It is difficult to prepare ideal plant-based cheese. The current research abroad is not clear, and many key parameters are missing, making research difficult. The ideal state refers to uniform color, delicate taste, good slicing, and the ability to simulate and approach the texture characteristics of traditional dairy cheese to the greatest extent, and the flavor and taste are suitable. Summary of the invention

[0010] The purpose of the present invention is to overcome the shortcomings of the prior art and design a hemp protein plant-based cheese and its preparation method and application. The hemp protein plant-based cheese prepared by the method has high nutritional value, good flavor, no fishy smell of traditional bean protein, and the texture and taste are close to traditional cheese, with uniform color, delicate taste, good slicing, and proper softening under high temperature conditions; excellent water holding capacity and resistance to oil precipitation.

[0011] In order to achieve the above objectives, the present invention mainly solves the above problems through the following technical solutions.

[0012] An object of the present invention is to disclose a method for preparing hemp protein plant-based cheese, comprising the following steps:

[0013] (1) adding a stabilizer to a first weight of deionized water and mixing at 800-2000 rpm for 2-5 minutes at room temperature;

[0014] (2) adding vegetable starch, vegetable oil, and a second weight of deionized water to the mixture obtained in step (1) above, and homogenizing at a speed of 2000 to 5000 rpm for 2 to 5 minutes;

[0015] (3) adding hemp protein to the mixture obtained in step (2) and mixing at 200-1000 rpm for 2-5 minutes;

[0016] (4) treating the agglomerate obtained in step (3) at 80-95° C. for 8-15 min, stirring while heating until a smooth cheese gel surface is formed, shaping, and cooling.

[0017] The hemp protein plant-based cheese comprises the following raw materials in percentage by mass: 10-20% hemp protein, 12-20% plant starch, 12-20% plant oil, 0.3-1.2% stabilizer, and 38.8-65.7% deionized water.

[0018] The mass percentages of the above hemp protein, plant starch, plant oil and stabilizer are all relatively important. Only within the above mass percentage range can a hemp protein plant-based cheese product with texture characteristics close to traditional cheese, excellent water retention and oil precipitation rate be obtained.

[0019] In step (4), the product is injected into the mold, molded, cooled at room temperature, and vacuum packaged.

[0020] The plant starch of the present invention comprises one or two of cassava starch, corn starch, potato starch, pea starch and wheat starch. Preferably, the plant starch is cassava starch or potato starch.

[0021] The vegetable oil of the present invention comprises one or two of coconut oil, high oleic sunflower oil, soybean oil, linseed oil and rapeseed oil. Preferably, the vegetable oil is coconut oil or linseed oil.

[0022] The stabilizer described in the present invention includes one or two of tri-gluconate, xanthan gum, carrageenan, taro gum and guar gum. Preferably, the stabilizer is tri-gluconate.

[0023] The first weight of deionized water described in the present invention is 1 / 3 of the total mass percentage of deionized water, and the second weight of deionized water is 2 / 3 of the total mass percentage of deionized water. One-third of water is sufficient to completely dissolve the stabilizer in advance to form a stable aqueous solution, and in the preparation process, since the specific gravity of starch is relatively light, adding two-thirds of water (i.e., more water) can prevent a large amount of starch from sticking to the container, making it easier to homogenize and stir. If the second weight of deionized water is used in a small amount, it will affect the uniformity of the texture characteristics, and will also have a negative impact on the water holding capacity and oil precipitation rate.

[0024] Another object of the present invention is to provide a hemp protein plant-based cheese, which comprises the following raw materials in percentage by mass: 10-20% hemp protein, 12-20% plant starch, 12-20% plant oil, 0.3-1.2% stabilizer, and 38.8-65.7% deionized water. It is prepared by the above preparation method.

[0025] The hemp protein described in the present invention is a high-quality plant-based protein, and the minimum mass percentage of the hemp protein is not less than 10%.

[0026] On the basis of being in accordance with the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0027] Another object of the present invention is to disclose the application of the aforementioned hemp protein plant-based cheese preparation method in improving the water holding capacity of hemp protein plant-based cheese, reducing the viscosity of hemp protein plant-based cheese, reducing the oil precipitation rate of hemp protein plant-based cheese or simulating the texture characteristics of traditional dairy-based cheese.

[0028] The last object of the present invention is to provide the use of Sanzan gum in reducing the viscosity of hemp protein plant-based cheese.

[0029] The advantages and beneficial effects of the present invention over the prior art are as follows:

[0030] 1) The present invention completely dissolves the stabilizer in advance to form a stable aqueous solution, then homogenizes and mixes starch and oil in the solution, and finally introduces hemp protein into the system, and ensures its uniform dispersion by mechanical stirring. This series of steps is carefully designed to significantly improve the stability of the mixed system, effectively optimize the oil precipitation performance of the product, and greatly enhance the water holding capacity of the product. The reason why the strategy of adding starch, oil and hemp protein in steps is adopted is that if the three are added at the same time and homogenized, hemp protein will undergo significant denaturation under strong mechanical force, making it difficult to achieve the expected preparation effect and ideal state (the ideal state is reflected by the texture characteristics). In addition, this inappropriate addition order will also cause the hemp protein plant-based cheese finally obtained to perform poorly in terms of water holding capacity, the oil precipitation rate is significantly increased, and its texture characteristics are greatly different from traditional cheese, which is difficult to meet the taste and quality requirements of consumers.

[0031] Different plant proteins have different properties. Using the same preparation method to prepare plant-based cheese with other plant proteins is difficult to achieve the expected preparation effect and ideal state, and it is difficult to simulate and approach the texture characteristics of traditional dairy-based cheese to the greatest extent.

[0032] 2) When Sanzuan is applied to other foods, it usually increases the viscosity. However, in the present invention, Sanzuan interacts with hemp protein. Under the conditions of first dissolving Sanzuan, then adding starch and oil for homogenous mixing, and finally adding hemp protein, compared with other colloids, this treatment method can controllably reduce the viscosity of hemp protein plant-based cheese products, and can simulate and approach the texture characteristics of traditional dairy-based cheese to the greatest extent.

[0033] 3) The hemp protein plant-based cheese prepared by the present invention has a relatively high content of high-quality protein and a high nutritional value. Its low allergenicity makes it suitable for most people, especially children and the elderly. It does not have the fishy smell of traditional bean protein, and a more suitable flavor can be obtained without adding additional flavors.

[0034] 4) The texture and taste of the hemp protein plant-based cheese prepared by the present invention are close to those of traditional cheese, with uniform color, delicate taste, good slicing properties, and can be appropriately softened under high temperature conditions.

[0035] 5) The hemp protein plant-based cheese prepared by the present invention further improves the quality and expands the types of plant-based cheese, while ensuring its texture, nutrition and flavor, making it possible to become a nutritious and sustainable substitute for ordinary cheese. The present invention broadens the application of hemp protein in the food field, increases the added value of deep processing of hemp seeds, and provides a new direction for the future research and development of plant-based cheese, which has broad prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The texture characteristics of hemp protein plant-based cheese affected by the addition of three different hydrophilic colloids (Sanzan gum, xanthan gum, and spinosa gum): a. hardness; b. viscosity; c. elasticity; d. chewiness;

[0037] Figure 2 This is an analysis of the water holding capacity of hemp protein plant-based cheese with different addition amounts of three different hydrophilic colloids (Sanza gum, xanthan gum, and taro gum), a, Sanza gum, b, xanthan gum, c, taro gum;

[0038] Figure 3 This is an analysis chart of the effect of Sanzan gum addition on the oil precipitation of hemp protein plant-based cheese;

[0039] Figure 4 The small amplitude oscillation dynamic shear temperature scanning rheological properties of hemp protein plant-based cheese with different Sanzan gum addition amounts;

[0040] Figure 5 The radar graph of the electronic nose response comparing hemp protein plant-based cheese with other commercially available plant-based cheeses (cheddar cheese slices, Greek white cheese blocks);

[0041] Figure 6 This is the PCA principal component analysis diagram of the electronic nose comparing hemp protein plant-based cheese with other commercially available plant-based cheeses (cheddar cheese slices, Greek white cheese blocks). DETAILED DESCRIPTION

[0042] In order to make the technical problems, solutions and beneficial effects to be solved by the present invention clearer, the present invention is further described below in conjunction with embodiments. It should be understood that the specific embodiments described below are only used to more clearly illustrate the technical solutions of the present invention, and cannot be used to limit the scope of protection of the present invention.

[0043] A hemp protein plant-based cheese comprises the following raw materials in percentage by mass: 10-20% hemp protein, 12-20% plant starch, 12-20% plant oil, 0.3-1.2% stabilizer, and 38.8-65.7% deionized water.

[0044] In one embodiment, the hemp protein is a high-quality plant-based protein, and the mass percentage of the hemp protein is not less than 10%, and the added amount is 10-20%, and more preferably 15-18%.

[0045] In one embodiment, the plant starch includes one or two of cassava starch, corn starch, potato starch, pea starch, and wheat starch. Preferably, the plant starch is cassava starch and potato starch, and the addition amount is 12-20%, more preferably 13-15%.

[0046] In one embodiment, the vegetable oil comprises one or two of coconut oil, high oleic sunflower oil, soybean oil, linseed oil, and rapeseed oil. Preferably, the vegetable oil is coconut oil and linseed oil, and the addition amount is 12-20%, more preferably 15-18%.

[0047] In one embodiment, the stabilizer includes one or two of tri-gluconate, xanthan gum, carrageenan, taro gum, and guar gum. Preferably, the stabilizer is tri-gluconate, and the addition amount is 0.3-1.2%, more preferably 0.6-1.2%.

[0048] The present invention also provides a method for preparing hemp protein plant-based cheese, comprising the following steps:

[0049] (1) Add the stabilizer to the first weight of deionized water, and stir the mixture with a magnetic stirrer at 800-2000 rpm for 2-5 min, more preferably at 1200 rpm for 3 min at room temperature.

[0050] (2) Adding vegetable starch, vegetable oil and a second weight of deionized water to the mixture in sequence, and homogenizing at a high speed of 2000-5000 rpm for 2-5 min, more preferably 3600 rpm for 3 min.

[0051] (3) Add hemp protein to the mixture obtained above, and stir mechanically at 200-1000 rpm for 2-5 min, more preferably at 800 rpm for 3 min.

[0052] (4) placing the stirred agglomerate in a water bath at 80 to 95° C. for 8 to 15 minutes, preferably at 90° C. for 12 minutes; continuing to stir while heating until a smooth cheese gel surface is formed, injecting into a mold, cooling at room temperature, and vacuum packaging.

[0053] (5) Place the resulting hemp protein plant-based cheese product in a refrigerator at 0 to 4°C.

[0054] In one embodiment, the first weight of deionized water is 1 / 3 of the total mass percentage of deionized water, and the second weight of deionized water is 2 / 3 of the total mass percentage of deionized water.

[0055] Example 1

[0056] A hemp protein plant-based cheese, comprising the materials and equipment listed in Table 1-2 below:

[0057] Table 1 Raw material formula

[0058]

[0059] Table 2 Main instruments and equipment

[0060]

[0061] The method for preparing hemp protein plant-based cheese comprises the following steps:

[0062] (1) 0-1.2 parts of tri-sazone gum, xanthan gum or taro gum are added to the first weight of deionized water, and magnetically stirred at 1200 rpm for 3 minutes at room temperature.

[0063] (2) 9 parts of tapioca starch, 5 parts of potato starch, 7 parts of coconut oil, 7 parts of linseed oil, and the second weight of deionized water were added to the mixture obtained above in sequence, and the mixture was homogenized at a high speed of 3600 rpm for 3 min.

[0064] (3) Add 15 parts of hemp protein to the mixture obtained above and stir mechanically at 800 rpm for 3 minutes.

[0065] (4) placing the stirred mass in a 90° C. water bath for 12 min; continuing to stir while heating until a smooth cheese gel surface is formed, injecting the mass into a mold, cooling it at room temperature, and vacuum packaging it.

[0066] (5) Place the resulting hemp protein plant-based cheese product in a refrigerator at 0 to 4°C.

[0067] The above parts are parts by weight.

[0068] Taking traditional dairy-based cheese (commercially available gabani mozzarella cheese) as a control, and hardness, viscosity, elasticity and chewiness as evaluation indicators, the effects of three different hydrophilic colloids (triazan gum, xanthan gum and spinosa gum, the preparation methods of hemp protein plant-based cheese using three hydrophilic colloids remained consistent, only the gums were different) added in amounts (0%, 0.3%, 0.6%, 0.9%, 1.2%, the added amounts are the content % in Table 1) on the textural characteristics of hemp protein plant-based cheese were explored, so as to prepare hemp protein plant-based cheese products with a texture close to that of traditional dairy-based cheese.

[0069] In this embodiment, the difference in the amount of glue added only affects the amount of deionized water used, and the first weight of deionized water in step (1) is always 1 / 3 of the total mass percentage of deionized water, and the second weight of deionized water in step (2) is always 2 / 3 of the total mass percentage of deionized water, and the mass fraction of hemp protein, oil and starch in cheese remains unchanged.

[0070] Texture property determination: The prepared hemp protein plant-based cheese was sampled for texture property determination. The texture property of plant-based cheese was determined using a TA-XT.plus texture analyzer with a probe model of P / 0.5S. The details are as follows: The plant-based cheese sample was cut into (3.00±0.10) cm 3The cheese was placed in large and small blocks at room temperature for 1 hour. The parameters were set as the probe descending rate before the test, the test rate, and the probe return rate after the test were 2mm / s, 1mm / s, and 2mm / s, respectively. The pressing distance was 10mm, the interval between two pressings was 10s, and the trigger pressure was 5g. Each group of plant-based cheese was measured three times in parallel. The cheese texture characteristics data in this article were directly measured by the TA-XT.plus texture analyzer.

[0071] The textural characteristics of commercially available Gebani mozzarella cheese are shown in Table 3 below:

[0072] Table 3 Texture characteristics of Gebani mozzarella cheese

[0073]

[0074] In this embodiment, Figure 1 It can be seen that the hardness, elasticity and chewiness of hemp protein plant-based cheese increase with the increase of the addition amount of three different hydrophilic colloids (sara gum, xanthan gum and taro gum), and the viscosity increases with the increase of the addition amount of xanthan gum and taro gum. The texture difference (especially the viscosity difference) between hemp protein plant-based cheese prepared with xanthan gum and taro gum and typical traditional dairy-based cheese is quite significant; but the viscosity decreases with the increase of the addition amount of sara gum, and when the concentration of sara gum is 0.9%, the texture is closest to that of typical traditional dairy-based cheese.

[0075] A spectrophotometer was used to detect color difference, with brightness, red-green color difference, and yellow-blue color difference as evaluation indicators. The effect of different amounts of Tri-Glycol added (0%, 0.3%, 0.6%, 0.9%, and 1.2%) on the color of hemp protein plant-based cheese products was explored to ensure that the product color is uniform and stable to satisfy consumers.

[0076] Color difference measurement: Before the measurement, the black and white plates were calibrated. Each group of plant-based cheese was measured three times in parallel, and the results were averaged. L* represents brightness; a* represents red and green; b* represents yellow and blue.

[0077] The color difference data of hemp protein plant-based cheese is shown in Table 4 below:

[0078] Table 4 Color difference characteristics of hemp protein plant-based cheese

[0079]

[0080] In this embodiment, it can be seen from Table 4 that the L* value of the hemp protein plant-based cheese increases with the addition of tri-zan gum, but the difference in the stoichiometric relationship between the L* value and the addition of tri-zan gum may be insignificant due to the small proportion of tri-zan gum added; the a* value and the b* value both decrease with the increase of tri-zan gum added. When the tri-zan gum addition amount is 0.9%-1.2%, the product color difference value does not change much, especially when the tri-zan gum addition amount is 0.9%, the product color is uniform and stable.

[0081] The effects of three different addition amounts (0%, 0.3%, 0.6%, 0.9%, 1.2%) of hydrophilic colloids (triazan gum, xanthan gum, arachis gum) on the water holding capacity of hemp protein plant-based cheese products were investigated.

[0082] Water holding capacity determination: WHC was analyzed using a high-speed centrifuge. 2 g of hemp protein plant-based cheese sample was added to a 10 mL centrifuge tube and centrifuged (4°C, 10,000 r / min, 20 min). The water discharged after centrifugation was measured and the WHC equation was calculated.

[0083] WHC(%)=[1-m3 / (m2-m1)×x]×100%;

[0084] m1, mass of empty centrifuge tube (g);

[0085] m2, mass of centrifuge tube and sample before centrifugation (g);

[0086] m3, mass after removing the centrifuge tube and sample (g);

[0087] x represents the water content in the sample (g).

[0088] In this embodiment, Figure 2 It can be seen that the water holding capacity of the product increases with the increase of the amount of Sanzan gum added. When the amount of Sanzan gum added exceeds 0.6%, the water holding rate is as high as 98.8% or more, and then the increase rate slows down with the increase of the amount added. The water holding capacity of Sanzan gum treatment is better than that of xanthan gum and tsara gum treatment.

[0089] The effect of the addition amount of Sanzan gum (0%, 0.3%, 0.6%, 0.9%, 1.2%) on the oil precipitation of hemp protein plant-based cheese products was investigated.

[0090] Determination of oil precipitation: The modified Schreiber test method was used to determine the oil precipitation characteristics of cheese, with a slight modification. Take 1g of hemp protein plant-based cheese sample (about 15mm in diameter and 5mm thick), place each sample in the center of a glass petri dish with a 9cm diameter filter paper, and let it recover at room temperature for 30 minutes. Then put it in an oven preheated to 100°C, heat it at 100°C for 1h, take it out, and let it recover at room temperature for 30 minutes to form an oil ring. Use a spiral micrometer to measure the diameter of the oil ring of plant-based cheese. Each sample is measured 3 times with an accuracy of 0.01mm. The average value of the oil ring diameter represents the oil precipitation of the plant-based cheese.

[0091] In this embodiment, Figure 3 It can be seen that the oil precipitation of the product decreases with the increase of the amount of Sanzuan gum added. The addition of Sanzuan gum can effectively improve the oil precipitation phenomenon of hemp protein plant-based cheese.

[0092] A small-amplitude oscillating dynamic shear temperature scan was carried out on hemp protein plant-based cheese to explore the effect of the addition amount of tri-gluconate (0%, 0.3%, 0.6%, 0.9%, 1.2%) on the rheological properties of the product.

[0093] Rheological properties: A MARS 60 rheometer was used to test the hemp protein plant-based cheese samples. The tests were all carried out at 25°C, the probe was P 35, a 35mm flat-bottomed tray was used, and the gap was 1.5mm. The samples were taken out of the 4°C refrigerator and cut into circular slices (about 40mm in diameter and 3mm in thickness). The samples were balanced at room temperature for 30 minutes and placed on the test platform. When the probe was pressed down to the test position, the sample on the outer edge of the probe was scraped off. The sample was subjected to a small-amplitude oscillation dynamic shear temperature scan, with the temperature set at 25-95°C, the heating rate at 5°C / min, the test stress at 1%, and the frequency at 1Hz.

[0094] In this embodiment, Figure 4 It can be seen that compared with hemp protein plant-based cheese without adding Sanzuan gum, adding Sanzuan gum will increase the product's G' (referring to the storage modulus, representing the elastic part of the viscoelastic behavior) and G" (loss modulus, describing the viscous part of the viscoelastic behavior). During the heating process at 30-80°C, the products all showed signs of softening, G' decreased, and the hemp protein plant-based cheese after adding Sanzuan gum decreased at a faster rate, but it was still slightly higher than the terminal storage modulus of the product without Sanzuan gum. From the perspective of rheological properties, hemp protein plant-based cheese can be appropriately softened under high temperature conditions.

[0095] Example 2

[0096] The method for preparing hemp protein plant-based cheese comprises the following steps:

[0097] (1) Add 0.9 parts of Tris-Glycol to 18.7 parts of deionized water and stir the mixture with a magnetic stirrer at 1200 rpm for 3 min at room temperature.

[0098] (2) 9 parts of tapioca starch, 5 parts of potato starch, 7 parts of coconut oil, 7 parts of linseed oil and 37.4 parts of deionized water were added to the mixture obtained above in sequence, and the mixture was homogenized at a speed of 3600 rpm for 3 min.

[0099] (3) Add 15 parts of hemp protein to the mixture obtained above and stir mechanically at 800 rpm for 3 minutes.

[0100] (4) placing the stirred mass in a 90° C. water bath for 12 min; continuing to stir while heating until a smooth cheese gel surface is formed, injecting the mass into a mold, cooling it at room temperature, and vacuum packaging it.

[0101] (5) Place the resulting hemp protein plant-based cheese product in a refrigerator at 0 to 4°C.

[0102] The above parts are parts by weight.

[0103] The texture characteristics, water holding capacity, and oil precipitation of the hemp protein plant-based cheese of Example 2 were tested by referring to the method in Example 1. The texture characteristics are shown in Table 5, which shows that the texture is closest to that of typical traditional dairy-based cheese.

[0104] Table 5 Texture characteristics of plant-based cheese in Example 2

[0105]

[0106] In this embodiment, after the water holding capacity is measured, the water holding rate of the hemp protein plant-based cheese in Example 2 is 98.94%; after the oil precipitation capacity is measured, the free oil release amount-oil ring diameter of the hemp protein plant-based cheese in Example 2 is 14.88 mm.

[0107] Using other brands of commercially available plant-based cheese (plant-based cheese with added cheese flavor or other flavor additives) as a control, the electronic nose was used to perform flavor analysis on the volatile substances in the hemp protein plant-based cheese obtained in Example 2, so as to prepare a new type of plant-based cheese that has a more suitable flavor without the need to add additional flavors.

[0108] Electronic nose analysis: 2g of hemp protein plant-based cheese sample was chopped, placed in the headspace bottle of the PEN3 electronic nose and sealed. The headspace bottle containing the sample was placed in a constant temperature incubator at 50°C for static incubation for 15 minutes, and a 5mL volume of headspace gaseous compounds was taken out using a headspace autosampler and distributed into the electronic nose syringe for each analysis. Pre-injection time 5s, sampling time 60s, cleaning time 300s, internal flow 300mL / min, injection flow 300mL / min.

[0109] The sensitive substances detected by the specific sensors of the electronic nose detection equipment are shown in Table 6 below:

[0110] Table 6 Sensitive substances of PEN3 electronic nose sensor

[0111]

[0112] In this embodiment, Figure 5 It can be seen that the sensor response values ​​of hemp protein plant-based cheese and commercially available plant-based cheese (cheddar cheese slices, Greek white cheese blocks) with cheese flavor or other flavor additives are almost overlapping, the sensor response values ​​of W1W and W1S are higher than the other two commercially available plant-based cheeses, and the sensor response value of W1C is slightly lower than the other two commercially available plant-based cheeses. Figure 6 It can be seen that by comparing the PCA principal component analysis diagram of the electronic nose of the three plant-based cheeses, the PC1 value is 55.1%, the PC2 value is 29.1%, and PC1+PC2=84.2%>80%, indicating that the hemp protein plant-based cheese product of the present invention can obtain a good flavor without adding cheese flavor and other flavor additives. Among them, Cheddar cheese slices are Cheddar Rlavour slices (Violife) and Greek white cheese blocks are Creek White Block (Violife).

[0113] Comparative Example 1

[0114] The raw material formulation in Example 2 was adopted.

[0115] The method for preparing hemp protein plant-based cheese comprises the following steps:

[0116] (1) Add 0.9 parts of Tris-Glycol to 18.7 parts of deionized water and stir the mixture with a magnetic stirrer at 1200 rpm for 3 min at room temperature.

[0117] (2) 9 parts of tapioca starch, 5 parts of potato starch, 7 parts of coconut oil, 7 parts of linseed oil, 37.4 parts of deionized water, and 15 parts of hemp protein were added to the above mixture in sequence, and homogenized at a high speed of 3600 rpm for 3 min.

[0118] (3) placing the stirred mass in a 90° C. water bath for 12 min; continuing to stir while heating until a smooth cheese gel surface is formed, injecting the mass into a mold, cooling it at room temperature, and vacuum packaging it.

[0119] (4) Place the resulting hemp protein plant-based cheese product in a refrigerator at 0 to 4°C.

[0120] The texture characteristics, water holding capacity and oil precipitation of hemp protein plant-based cheese were tested by referring to the method in Example 1.

[0121] Table 7 Comparative Example 1 Plant-based cheese texture characteristics

[0122]

[0123] In this comparative example, it can be seen from Table 7 that the hardness, elasticity and chewiness of the hemp protein plant-based cheese in Comparative Example 1 are significantly lower than those in the example, and the viscosity is increased, which is specifically manifested in the product sticking and collapsing, and being difficult to shape, and the texture characteristics are significantly inferior to those in the example.

[0124] In this comparative example, after water holding capacity measurement, the water holding rate of the hemp protein plant-based cheese in comparative example 1 was 86.06%, which was significantly lower than that in the embodiment, indicating that the moisture of the hemp protein plant-based cheese in comparative example 1 migrated significantly from the core to the surface, and the product state was unstable.

[0125] In this comparative example, after the oil precipitation measurement, the free oil release amount of the hemp protein plant-based cheese in comparative example 1 - the oil ring diameter is 35.84 mm, and the oil precipitation phenomenon is significantly increased compared with the embodiment. This is because the network structure of the product of comparative example 1 cannot wrap all the fat therein, the surface fat can move freely, and the oil retention is poor.

[0126] Comparative Example 2

[0127] The method is basically the same as that of Comparative Example 1, except that step (2) is replaced by homogenizing at 800 rpm for 3 min. The texture characteristics, water holding capacity, and oil precipitation of hemp protein plant-based cheese were tested by referring to the method in Example 1.

[0128] Table 8 Comparative Example 2 Plant-based cheese texture characteristics

[0129]

[0130] In this comparative example, it can be seen from Table 8 that the hardness and chewiness of the hemp protein plant-based cheese in Comparative Example 2 are significantly greater than those in the example, and the elasticity is slightly greater than that in the example. Specifically, the product surface is rough, the tissue structure is hard and non-uniform, the texture surface is uneven, and the overall texture characteristics are inferior to those in the example.

[0131] In this comparative example, after water holding capacity measurement, the water holding rate of the hemp protein plant-based cheese in comparative example 2 was 93.83%, which was lower than that in the embodiment, indicating that the moisture of the hemp protein plant-based cheese in the comparative example migrated from the core to the surface, and the product state was unstable.

[0132] In this comparative example, after the oil precipitation measurement, the free oil release amount of the hemp protein plant-based cheese in comparative example 2 - the oil ring diameter is 20.54mm, and the oil precipitation phenomenon is higher than that in the embodiment. This is because the network structure of the comparative example 2 product cannot wrap all the fat therein, and the surface fat can move freely, which reduces the oil retention.

[0133] Comparative Example 3

[0134] The method is basically the same as Example 2, except that the hemp protein is replaced by soy protein. The texture characteristics, water holding capacity, and oil precipitation of soy protein plant-based cheese are tested by referring to the method in Example 1.

[0135] Table 9 Comparative Example 3 Plant-based cheese texture characteristics

[0136]

[0137] In this comparative example, it can be seen from Table 9 that the hardness and chewiness of the soy protein plant-based cheese in Comparative Example 3 are significantly greater than those in the example, and the viscosity is increased, which is specifically manifested in that the product is sticky and has a harder tissue structure, and the texture characteristics are inferior to those in the example.

[0138] In this comparative example, after water holding capacity measurement, the water holding rate of the soy protein plant-based cheese in comparative example 3 was 97.54%, which was still inferior to that of example 2.

[0139] In this comparative example, after the oil precipitation measurement, the free oil release amount (oil ring diameter) of the soy protein plant-based cheese in comparative example 3 was 17.71 mm, which was also inferior to that of example 2.

[0140] The present invention further evaluates the influence of other factors on water holding capacity and oil release.

[0141] Comparative Example 4

[0142] It is basically the same as Example 2, except that the deionized water in step (1) accounts for 2 / 3 of the total mass percentage of deionized water, and the deionized water in step (2) accounts for 1 / 3 of the total mass percentage of deionized water.

[0143] Comparative Example 5

[0144] It is basically the same as Example 2, except that the amount of hemp protein is adjusted to 9 parts, the amount of deionized water in step (1) is adjusted to 20.7 parts, and the amount of deionized water in step (1) is adjusted to 41.4 parts.

[0145] Comparative Example 6

[0146] The method is basically the same as Example 2, except that: the amount of cassava starch is adjusted to 5 parts, the amount of potato starch is adjusted to 3 parts, the amount of deionized water in step (1) is adjusted to 20.7 parts, and the amount of deionized water in step (2) is adjusted to 41.4 parts.

[0147] The water holding capacity and oil precipitation property of the hemp protein plant-based cheese prepared in Comparative Examples 4-6 are shown in Table 10.

[0148] Table 10 Water retention and oil precipitation of hemp protein plant-based cheese prepared in Comparative Examples 4-6

[0149] sample Water holding rate (%) Oil ring diameter (mm) Comparative Example 4 96.89 16.81 Comparative Example 5 94.67 18.34 Comparative Example 6 92.11 17.25

[0150] It can be seen that the relative amounts of hemp protein, plant starch, plant oil, and the secondary addition of deionized water have a significant effect on the water holding capacity and oil precipitation of hemp protein plant-based cheese.

[0151] In summary, the texture and taste of the hemp protein plant-based cheese prepared by the present invention are close to those of traditional cheese, with uniform color, delicate taste, good slicing properties, and the ability to be appropriately softened under high temperature conditions. It also has a relatively high content of high-quality protein and high nutritional value. Its low allergenicity makes it suitable for most people, and it does not have the fishy smell of traditional bean protein, and a more suitable flavor can be obtained without the addition of additional flavors.

[0152] The present invention further improves the quality and expands the variety of plant-based cheese types while ensuring their texture, nutrition and flavor, making it a nutritious and sustainable alternative to ordinary cheese, broadening the application of hemp protein in the food field, and increasing the added value of deep processing of hemp seeds. It provides a new direction for the future research and development of plant-based cheese and has broad prospects.

[0153] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing hemp protein plant-based cheese, characterized in that: The steps include: (1) adding a stabilizer to the first weight of deionized water and mixing at 800-2000 rpm for 2-5 minutes at room temperature; (2) adding vegetable starch, vegetable oil, and a second weight of deionized water to the mixture obtained in step (1) above, and homogenizing at a speed of 2000-5000 rpm for 2-5 min; (3) adding the hemp protein to the mixture obtained in step (2) and mixing at 200-1000 rpm for 2-5 min; (4) treating the agglomerate obtained in step (3) at 80-95° C. for 8-15 min, stirring while heating until a smooth cheese gel surface is formed, shaping, and cooling; The hemp protein plant-based cheese comprises the following raw materials in percentage by weight: 10-20% hemp protein, 12-20% plant starch, 12-20% plant oil, 0.3-1.2% stabilizer, and 38.8-65.7% deionized water.

2. The method for preparing hemp protein plant-based cheese according to claim 1, characterized in that: The stabilizer is tri-zan gum.

3. The method for preparing hemp protein plant-based cheese according to claim 1, characterized in that: The plant starch includes one or two of cassava starch, corn starch, potato starch, pea starch and wheat starch.

4. The method for preparing hemp protein plant-based cheese according to claim 1, characterized in that: The first weight of deionized water accounts for 1 / 3 of the total mass percentage of deionized water, and the second weight of deionized water accounts for 2 / 3 of the total mass percentage of deionized water.

5. The method for preparing hemp protein plant-based cheese according to claim 1, characterized in that: The vegetable oil comprises one or two of coconut oil, high oleic sunflower oil, soybean oil, linseed oil and rapeseed oil.

6. A hemp protein plant-based cheese, characterized in that: The invention comprises the following raw materials in percentage by weight: 10-20% hemp protein, 12-20% plant starch, 12-20% plant oil, 0.3-1.2% stabilizer and 38.8-65.7% deionized water. The hemp protein plant-based cheese is prepared by the preparation method according to any one of claims 1 to 5.

7. The hemp protein plant-based cheese according to claim 6, characterized in that: The plant starch is tapioca starch or potato starch.

8. The hemp protein plant-based cheese according to claim 6, characterized in that: The vegetable oil is coconut oil or linseed oil.

9. The application of the preparation method of hemp protein plant-based cheese as described in any one of claims 1-5 in improving the water holding capacity of hemp protein plant-based cheese, reducing the viscosity of hemp protein plant-based cheese, reducing the oil precipitation rate of hemp protein plant-based cheese or simulating the texture characteristics of traditional dairy-based cheese.

10. Application of Sanzan Gum in reducing the viscosity of hemp protein plant-based cheese.

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