Plant-based cheese product and preparation method thereof

Abstract

The invention discloses a plant-based cheese product and a preparation method thereof. The raw materials of the plant-based cheese product comprise the following components: 66%-95% of a raw material containing plant protein, 1%-2% of plant-based grease, 0.6%-1.2% of a microbial complex inoculant, 2.5%-5.6% of a stabilizer, 0.15%-2% of nuclease and the balance of water, the compound microbial inoculant at least contains two inoculants; the fat content of the plant-based grease is 40%-60%. According to the plant-based cheese product disclosed by the invention, plants with very rich sources are completely used as raw materials, so that the environmental pressure caused by the increase of the consumption of animal food materials is relieved, and the strategy of sustainable development of the environment is favorably implemented. The plant-based cheese product is fine and uniform in texture, good in flavor and good in taste. The preparation method of the plant-based cheese product is simple in process, factory equipment is easy to meet, large-scale and industrial production can be realized, and the types of cheese products are enriched.

Description

Technical Field

[0001] The present invention relates to a plant-based cheese product and a method for preparing the same. Background Art

[0002] Cheese contains a large amount of nutrients such as protein and fat, which are much higher than those in ordinary milk. With the continuous understanding of cheese products by people, the acceptance has also increased, and domestic cheese products are also in a stage of rapid development. At the same time, in recent years, due to the rapid increase in the consumption of animal-derived ingredients, health problems such as obesity and diabetes have become a serious issue, and people's interest in improving health through diet is increasing; also from the perspectives of environmental awareness and animal welfare, it is beneficial for people to consume non-animal foods because plant-based foods can help ensure sustainable development by using renewable resources. In response to this situation, the evaluation of plant-based protein foods by consumers is increasing.

[0003] Currently, on the market, there have emerged cheese and yogurt made from plant protein raw materials. Usually, strains are fermented or lactic acid is directly added to separate the protein, and plant-based oils, emulsifiers, and thickeners are added to form the texture of cheese. The raw materials containing plant protein include soybean ingredients such as soy milk, isolated soy protein, and soy flour.

[0004] Most vegan cheeses do not contain cholesterol and have less saturated fat than dairy-based cheeses, which is more friendly to consumers who want to reduce cholesterol and fat intake. However, the flavor and texture of pure plant-based cheese foods are usually not as good as those of dairy cheese, with a strong fishy and astringent taste, a fermented and off-flavor, and a bitter aftertaste; high viscosity and a rough texture; in order to eliminate the gap in flavor and texture with dairy-based cheese, umami seasonings can be added to produce a natural umami like cheese, but due to the increasing preference for natural spices, it will be difficult to avoid using chemical spices.

[0005] With the popularity of bagels, consumers' demand for bagel spreads is increasing. Bagel cheese spreads can provide not only carbohydrates but also high-quality fat, protein, etc., have higher nutritional value, a stronger sense of fullness, and are more conducive to stabilizing post-meal blood sugar, and are widely accepted by consumers. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the defects of poor appearance, flavor, texture and mouthfeel of pure plant-based cheese products in the prior art, and to provide a plant-based cheese product and a preparation method thereof. The plant-based cheese product of the present invention uses plants with extremely rich sources as raw materials, alleviates the environmental pressure caused by the increasing consumption of animal ingredients, and is conducive to the implementation of the environmental sustainable development strategy. The plant-based cheese product of the present invention has a delicate and uniform texture, good flavor and excellent mouthfeel, and is very suitable for the taste of Chinese consumers. At the same time, the preparation method of the plant-based cheese product of the present invention has a simple process and is easy to meet the factory equipment requirements, and can realize large-scale and industrial production, thereby enriching the variety of cheese products.

[0007] To achieve the above object, the present invention adopts the following technical solutions:

[0008] The present invention provides a plant-based cheese product, the raw materials of which include the following components in mass percentages: 66%-95% of raw materials containing plant-based protein, 1%-2% of plant-based oil, 0.6%-1.2% of microbial complex inoculant, 2.5%-5.6% of stabilizer, 0.15%-2% of nuclease and the balance of water; the percentages represent the mass percentages of the respective components in the total mass of the raw materials;

[0009] The microbial complex inoculant means at least two kinds of inoculants;

[0010] The fat content of the plant-based oil is 40%-60%; the fat content represents the mass percentage of fat in the plant-based oil.

[0011] In the present invention, the plant-based cheese product means that the raw materials constituting the plant-based cheese product do not contain animal raw materials.

[0012] In the present invention, the raw materials containing plant-based protein can be conventional plant-based raw materials containing protein in the art, such as one or more of beans, seeds and grains.

[0013] Among them, the beans preferably include one or more of soybean, broad bean, red bean, mung bean, yellow bean, black bean, cowpea, pea, sword bean, lentil, kidney bean, chickpea and pigeon pea, such as soybean.

[0014] Among them, the seeds preferably include one or more of wheat, millet, walnut, chestnut, quinoa, sorghum, rice and almond, such as almond.

[0015] Among them, the grains preferably include one or more of millet, corn, oats, buckwheat, sorghum and quinoa, such as quinoa.

[0016] In the present invention, the raw materials containing plant-based protein are preferably plant milk and / or soy protein powder.

[0017] Among them, the plant milk is preferably soy milk and / or almond milk. The protein content of the plant milk is preferably 2%-4%, such as 2.5%. The fat content of the plant milk is preferably 1%-4%, such as 3%. In the plant milk, the content of protein or fat represents the percentage of the mass of protein or fat in the mass of the plant milk.

[0018] Among them, the mass percentage of the plant milk is preferably 64%-90%, such as 86.12%, 87.75% or 89.25%. The percentage represents the percentage of the mass of the plant milk in the total mass of the raw materials of the plant-based cheese product.

[0019] Among them, the soy protein powder is preferably defatted soy protein powder. The protein content of the soy protein powder is preferably 70%-80%. The fat content of the soy protein powder is preferably ≤2%, such as 1.5%. In the soy protein powder, the content of protein or fat represents the percentage of the mass of protein or fat in the mass of the soy protein powder.

[0020] Among them, the mass percentage of the soy protein powder is preferably 2%-5%, such as 2.2%, 3% or 3.5%. The percentage represents the percentage of the mass of the soy protein powder in the total mass of the raw materials of the plant-based cheese product.

[0021] In the present invention, the protein content in the raw material containing plant-based protein is preferably 72%-89%, such as 82% or 82.5%. The fat content in the raw material containing plant-based protein is preferably 3%-8%, such as 5% or 6%. In the raw material containing plant-based protein, the content of protein or fat represents the percentage of the mass of protein or fat in the mass of the raw material containing plant-based protein.

[0022] In a preferred embodiment, the raw material containing plant-based protein is soy milk and soy protein powder, with a protein content of 82.5% and a fat content of 5%.

[0023] In a preferred embodiment, the raw material containing plant-based protein is almond milk and soy protein powder, with a protein content of 82% and a fat content of 6%.

[0024] In the present invention, the mass percentage of the raw material containing plant-based protein is preferably 75%-94%, such as 89.12%, 91.25% or 91.45%. The percentage represents the percentage of the mass of the raw material containing plant-based protein in the total mass of the raw materials.

[0025] In the present invention, the types of the plant-based oil may be conventional in the art, such as soybean oil. The soybean oil may be the low specific gravity oil-rich cream layer produced by centrifuging the soybean milk obtained from soybeans.

[0026] Among them, the rotation speed of the centrifugation may be 6000 - 10000 r / min, such as 9000 r / min. The temperature of the centrifugation may be 30 - 40 °C, such as 35 °C. The time of the centrifugation is 20 - 40 min, such as 25 min.

[0027] In the present invention, the fat content of the plant-based oil is preferably 40% - 50%, such as 45% or 48%. The protein content of the plant-based oil is preferably 2% - 3%, such as 2.5%. In the plant-based oil, the content of protein or fat represents the percentage of the mass of protein or fat in the mass of the plant-based oil.

[0028] In a preferred embodiment, the plant-based oil is soybean oil, with a protein content of 2% and a fat content of 40%.

[0029] In the present invention, the mass percentage of the plant-based oil is preferably 1% - 1.8%, such as 1.2 or 1.5%, and this percentage represents the percentage of the mass of the plant-based oil in the total mass of the raw materials.

[0030] In the present invention, the types of the microbial complex inoculant may be two or more of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus plantarum, Bifidobacterium lactis, Lactobacillus paracasei, Lactococcus lactis subsp. diacetylactis, and Lactococcus lactis subsp. lactis, for example: composed of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus plantarum, or composed of Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetylactis.

[0031] In the present invention, when the microbial complex inoculant is Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus plantarum, the mass ratio of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus plantarum is preferably (1 - 3):(1 - 2):1, such as 2:1:1.

[0032] In the present invention, when the microbial complex inoculant is Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetylactis, the mass ratio of Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetylactis is preferably (1 - 3):(1 - 2):(1 - 2):(1 - 2):1, such as 1:1:1:1:1.

[0033] In the present invention, the total activity of the microbial complex bacterium agent may be 30 - 200 U, such as 50 U or 100 U.

[0034] In the present invention, the mass percentage of the microbial complex bacterium agent is preferably 0.7% - 1.2%, such as 0.8%, 1% or 1.1%. The percentage represents the percentage of the mass of the microbial complex bacterium agent in the total mass of the raw materials.

[0035] In the present invention, the stabilizer may be a substance conventional in the art that can stabilize the cheese product and simultaneously improve the physical properties of the cheese product, increasing its smooth and dense texture. Preferably, it is starch and / or colloid.

[0036] Among them, the starch preferably includes tapioca starch and / or corn starch. When the starch is tapioca starch and corn starch, the mass ratio of the tapioca starch to the corn starch is preferably 2:(2 - 5), such as 2:3.

[0037] Among them, the colloid preferably includes two or more of carrageenan, xanthan gum, locust bean gum, pectin and gelatin, such as being composed of carrageenan, xanthan gum and locust bean gum, or being composed of carrageenan, gelatin and locust bean gum.

[0038] When the colloid is carrageenan, xanthan gum and locust bean gum, the mass ratio of the carrageenan, the xanthan gum and the locust bean gum is preferably (1 - 3):(1 - 3):1, such as 1:1:1.

[0039] When the colloid is carrageenan, gelatin and locust bean gum, the mass ratio of the carrageenan, the gelatin and the locust bean gum is preferably (1 - 3):(1 - 3):1, such as 2:2:1.

[0040] In the present invention, the mass percentage of the stabilizer is preferably 2.7% - 5.3%, such as 2.9%, 4.3% or 5%. The percentage represents the percentage of the mass of the stabilizer in the total mass of the raw materials.

[0041] In the present invention, the nuclease may be an enzyme conventional in the art that can decompose proteins, such as ribonuclease and / or deoxyribonuclease.

[0042] In the present invention, the enzyme activity of the nuclease may be ≤10000 PUN. PUN refers to the activity of making the Folin color development equivalent to 1 μg of tyrosine free as the TCA soluble component in 1 minute by adding 1 mL of the enzyme solution to 5 mL of phosphate buffer solution (pH 7.5) containing 0.6% milk casein and placing it at 30°C for 10 min.

[0043] In the present invention, the mass percentage of the nuclease is preferably 0.15%-0.19%, such as 0.15%, 0.18% or 0.19%. The percentage represents the percentage of the mass of the nuclease in the total mass of the raw materials.

[0044] In the present invention, the raw materials of the plant-based cheese product further include a sweetening agent. The sweetening agent can be a substance that can provide sweetness conventionally in the art, such as granulated sugar. The mass percentage of the sweetening agent can be 2%-3%, such as 2.5%. The percentage represents the percentage of the mass of the sweetening agent in the total mass of the raw materials.

[0045] In the present invention, the raw materials of the plant-based cheese product preferably do not include an emulsifier. The emulsifier can be a substance that can emulsify a system conventionally in the art, such as one or more of lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitol fatty acid ester, glycerol fatty acid ester, polyglycerol fatty acid ester, monoglyceryl acetate and monoglyceryl tartrate.

[0046] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 85%-92% of raw materials containing vegetable protein, 1%-2% of plant-based oil, 0.8%-1.2% of microbial complex inoculant, 2.5%-5% of stabilizer, 0.15%-0.18% of nuclease, and the balance of water.

[0047] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 89.12% of raw materials containing vegetable protein, 1.5% of plant-based oil, 1.2% of microbial complex inoculant, 5% of stabilizer, 0.18% of nuclease, 3% of granulated sugar, and the balance of water.

[0048] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 91.25% of raw materials containing vegetable protein, 1% of plant-based oil, 0.8% of microbial complex inoculant, 4.7% of stabilizer, 0.15% of nuclease, 2% of granulated sugar, and the balance of water.

[0049] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 91.45% of raw materials containing vegetable protein, 2% of plant-based oil, 1% of microbial complex inoculant, 2.9% of stabilizer, 0.15% of nuclease, 2.5% of granulated sugar, and the balance of water.

[0050] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 86.25% of soy milk, 3% of soy protein powder, 1.5% of plant-based oil, 1.2% of microbial complex inoculant, 4.5% of starch, 0.5% of colloid, 0.18% of nuclease, 3% of granulated sugar, and the balance of water.

[0051] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 87.75% soy milk, 3.5% soy protein powder, 1% plant-based oil, 0.8% microbial complex inoculant, 4% starch, 0.3% colloid, 0.15% nuclease, 2% granulated sugar, and the balance water.

[0052] In a preferred embodiment, the raw materials of the plant-based cheese product include the following components in mass percentages: 89.25% soy milk, 2.2% soy protein powder, 2% plant-based oil, 1% microbial complex inoculant, 2.6% starch, 0.3% colloid, 0.15% nuclease, 2.5% granulated sugar, and the balance water.

[0053] The present invention also provides a method for preparing a plant-based cheese product, which comprises the following steps: mixing the raw materials of the plant-based cheese product, performing heat treatment, homogenizing, enzymolysis, sterilizing, and fermenting to obtain the product.

[0054] In the present invention, the method for preparing the plant-based cheese product preferably comprises the following steps:

[0055] 1) Heat-treating and homogenizing the raw materials containing plant-based protein;

[0056] 2) Mixing the solution obtained in step 1) with nuclease and performing enzymolysis;

[0057] 3) Mixing the stabilizer, sweetener, and plant-based oil with the solution obtained in step 2) and homogenizing;

[0058] 4) Sterilizing and cooling the solution obtained in step 3);

[0059] 5) Mixing the solution obtained in step 4) with the microbial complex inoculant and performing fermentation.

[0060] In the present invention, in step 1), the temperature of the heat treatment can be 50 - 60°C. The time of the heat treatment can be 3 - 15 min, such as 3 - 5 min or 10 - 15 min.

[0061] In the present invention, in step 1), the pressure of the homogenization can be 15 - 23 MPa. The time of the homogenization can be 1 min - 2 min.

[0062] In the present invention, in step 2), the enzymolysis can be carried out in a water bath. The temperature of the enzymolysis can be 50 - 60°C. The time of the enzymolysis can be selected according to the amount of the raw materials, generally 30 - 60 min, such as 60 min.

[0063] In the present invention, in step 2), preferably, the solution obtained in step 1) is first heated to the enzymatic hydrolysis temperature and then mixed with the nuclease.

[0064] In the present invention, in step 3), the temperature of the mixing can be 50 - 60 °C. The time of the mixing can be 10 min - 15 min.

[0065] In the present invention, in step 3), the pressure of the homogenization can be 15 - 23 MPa. The time of the homogenization can be 1 min - 2 min.

[0066] In the present invention, in step 3), preferably, it is first heated to the mixing temperature and then homogenized.

[0067] In the present invention, in step 4), the temperature of the sterilization can be 90 - 95 °C. The time of the sterilization can be 5 - 10 min.

[0068] In the present invention, in step 4), the cooling is preferably a sterile cooling process. The temperature after cooling can be 40 - 50 °C.

[0069] In the present invention, in step 5), the temperature of the fermentation can be 35 - 40 °C. The end point of the fermentation can be that the pH of the mixture reaches 4.8 - 5.2.

[0070] In the present invention, after the fermentation, the plant - based cheese product is generally refrigerated. The temperature of the refrigeration can be 2 - 6 °C. The time of the refrigeration is preferably 24 h.

[0071] In the present invention, the method for preparing the plant - based cheese product preferably includes the following steps:

[0072] (1) Heating the plant milk and then performing homogenization treatment after heating;

[0073] (2) Bathing the homogenized plant milk and adding nuclease for enzymatic hydrolysis;

[0074] (3) Mixing starch, granulated sugar, soy protein powder, soy oil, and colloid and dispersing them in the solution obtained in step (2), heating, and then performing homogenization treatment after heating;

[0075] (4) Performing sterilization treatment on the solution obtained in step (3) and performing sterile cooling after sterilization;

[0076] (5) Adding a microbial complex inoculant for fermentation, with the fermentation temperature of 35 - 40 °C and fermenting until the pH reaches 4.8 - 5.2.

[0077] The present invention also provides a plant - based cheese product prepared by the preparation method as described above.

[0078] On the basis of conforming to the common knowledge in the art, the above-mentioned preferred conditions can be combined arbitrarily to obtain various preferred embodiments of the present invention.

[0079] The reagents and raw materials used in the present invention are all commercially available.

[0080] The positive and progressive effects of the present invention are as follows:

[0081] (1) The plant-based cheese product of the present invention is completely made from plants with extremely rich sources, alleviating the environmental pressure caused by the increasing consumption of animal-based food ingredients, and facilitating the implementation of the environmental sustainable development strategy. The plant-based cheese product of the present invention has a delicate and uniform texture, good flavor and taste, and is very suitable for the taste of Chinese consumers.

[0082] (2) The preparation method of the plant-based cheese product of the present invention has a simple process and is easy to meet the factory equipment requirements, enabling large-scale and industrial production, and thus enriching the variety of cheese products. Specific Embodiments

[0083] The present invention will be further illustrated below by way of examples, but the present invention is not limited to the scope of the described examples. For the experimental methods without specific conditions noted in the following examples, they are carried out according to conventional methods and conditions, or selected according to the product instructions.

[0084] In the following examples, the plant milk was purchased from Zhejiang Finot Food Co., Ltd.; the soy protein powder was purchased from Linyi Shansong Bioproducts Co., Ltd.

[0085] The soybean oil is the low specific gravity oil-rich cream layer produced by centrifuging the soybean milk obtained from soybeans. The centrifugation speed is 9000 r / min, the centrifugation temperature is 35 °C, and the centrifugation time is 25 min.

[0086] Example 1

[0087] The preparation raw material formula of the plant-based cheese product is as follows:

[0088]

[0089] Example 2

[0090] The preparation raw material formula of the plant-based cheese product is as follows:

[0091]

[0092]

[0093] Example 3

[0094] The preparation raw material formula of the plant-based cheese product is as follows:

[0095]

[0096] Comparative Example 1

[0097] It is only different from Example 1 in that the nuclease is replaced with protease (enzyme activity is 100,000 U / g).

[0098] Comparative Example 2

[0099] It is only different from Example 1 in that the soy protein powder (protein content 80%, fat content 2%) is replaced with milk protein powder (purchased from Fonterra Group, protein content 80%, fat content 1%).

[0100] Comparative Example 3

[0101] It is only different from Example 1 in that the soy oil (protein content 2%, fat content 40%) is replaced with soybean oil (fat content 100%).

[0102] Comparative Example 4

[0103] It is only different from Example 1 in that the soy oil (protein content 2%, fat content 40%) is replaced with light cream (purchased from Dr. Cheese (Anhui) Food Technology Co., Ltd., derived from milk, protein content 2%, fat content 40%).

[0104] The preparation methods of plant-based bagel cheese in Examples 1-3 and Comparative Examples 1-4 are as follows:

[0105] (1) Heat the plant milk, the heating temperature is 50 - 60°C, the heating time is 3 min - 5 min, and after heating, perform homogenization treatment, the homogenization pressure is 15 - 23 MPa, and the homogenization time is 1 min - 2 min;

[0106] (2) Put the homogenized plant milk into a water bath, add nuclease for enzymatic hydrolysis, the water bath temperature is 50 - 60°C, and the enzymatic hydrolysis time is 60 min;

[0107] (3) Mix starch, granulated sugar, soy protein powder, soy oil, and colloid and disperse them in the plant milk treated in (2), and after dispersion, heat, the heating temperature is 50 - 60°C, the heating time is 10 min - 15 min, and after heating, perform homogenization treatment again, the homogenization pressure is 15 - 23 MPa, and the homogenization time is 1 min - 2 min;

[0108] (4) Sterilize the mixture in (3), the sterilization temperature is 90 - 95°C, the sterilization time is 5 - 10 min, and after sterilization, perform aseptic cooling to 40 - 50°C for the mixture;

[0109] (5) Add microbial complex inoculant, the fermentation temperature is 35 - 40°C, and ferment until the pH is 4.8 - 5.2;

[0110] (6) Refrigerate the matured finished product at a temperature of 2 - 6°C for 24 hours.

[0111] Effect Example 1

[0112] The plant-based cheese products prepared in the above examples and comparative examples were subjected to sensory evaluation as follows:

[0113] A sensory evaluation panel consisting of 20 randomly selected individuals was used to conduct the sensory evaluation of the products. The scoring method was adopted: The scoring method is to rate the characteristics and preferences of the samples in the form of numerical scores according to the pre-set evaluation criteria, and finally calculate the average value to convert it into the sample score to determine the quality of the samples. The scoring rules are shown in Table 1. The evaluation items include: appearance, flavor, texture, mouthfeel texture, and overall acceptance. The sensory evaluation results are shown in Table 2:

[0114] Table 1 Sensory Evaluation Scoring Rules Table

[0115]

[0116]

[0117] Table 2 Sensory Evaluation Panel Scoring Results Table (n = 20)

[0118] Appearance Flavor Texture Mouthfeel Overall acceptance Example 1 8.5 8 8 7.5 8.5 Example 2 7 9 7.5 8 8 Example 3 8 8 8 8 8 Comparative Example 1 6 6 6 5.5 6 Comparative Example 2 7 7.5 8 7.5 7 Comparative Example 3 8.5 6 5 5 5 Comparative Example 4 8 8 8 8 8 。

[0119] As can be seen from Table 2, the sensory evaluation effects of the plant-based cheese products prepared in Examples 1 - 3 of the present invention are basically equivalent to or even better than those of the cheese products prepared with animal ingredients in Comparative Example 2 or Comparative Example 4.

Claims

1. A plant-based cheese product, characterized in that, Its raw materials include components in the following mass percentages: 66%-95% of raw materials containing vegetable protein, 1%-2% of plant-based oil, 0.6%-1.2% of microbial complex inoculant, 2.5%-5.6% of stabilizer, 0.15%-2% of nuclease, and the balance of water; the percentages represent the mass percentages of the respective components in the total mass of the raw materials; The microbial complex inoculant means at least two kinds of inoculants; The fat content of the plant-based oil is 40%-60%; the fat content represents the mass percentage of fat in the plant-based oil.

2. The plant-based cheese product according to claim 1, characterized in that, The raw material containing vegetable protein is plant milk and / or soy protein powder; And / or, the plant-based oil is soybean oil; And / or, the types of the microbial complex inoculant are two or more of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus plantarum, Bifidobacterium lactis, Lactobacillus paracasei, Lactococcus lactis subsp. diacetylactis, and Lactococcus lactis subsp. lactis; And / or, the stabilizer is starch and / or colloid; And / or, the nuclease is ribonuclease and / or deoxyribonuclease.

3. The plant-based cheese product according to claim 2, characterized in that, The plant milk is soy milk and / or almond milk; the protein content of the plant milk is preferably 2%-4%, such as 2.5%; the fat content of the plant milk is preferably 1%-4%, such as 3%; in the plant milk, the protein or fat content represents the mass percentage of protein or fat in the plant milk; And / or, the soy protein powder is defatted soy protein powder; the protein content of the soy protein powder is preferably 70%-80%; the fat content of the soy protein powder is preferably ≤2%, such as 1.5%; in the soy protein powder, the protein or fat content represents the mass percentage of protein or fat in the soy protein powder; And / or, the soybean oil is the low-specific-gravity oil-rich cream layer produced by centrifuging the soymilk obtained from soybeans; And / or, the microbial complex inoculant is composed of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus plantarum, or is composed of Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetylactis; When the microbial complex inoculant is Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus plantarum, the mass ratio of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus plantarum is preferably (1-3):(1-2):1, such as 2:1:1; When the microbial complex inoculant is Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetylactis, the mass ratio of Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. diacetylactis is preferably (1-3):(1-2):(1-2):(1-2):1, such as 1:1:1:1:1; And / or, the starch includes tapioca starch and / or corn starch; When the starch is tapioca starch and corn starch, the mass ratio of the tapioca starch to the corn starch is preferably 2:(2 - 5), such as 2:3; And / or, the colloid includes two or more of carrageenan, xanthan gum, locust bean gum, pectin and gelatin. For example, it is composed of carrageenan, xanthan gum and locust bean gum, or composed of carrageenan, gelatin and locust bean gum; When the colloid is carrageenan, xanthan gum and locust bean gum, the mass ratio of the carrageenan, the xanthan gum and the locust bean gum is preferably (1 - 3):(1 - 3):1, such as 1:1:1; When the colloid is carrageenan, gelatin and locust bean gum, the mass ratio of the carrageenan, the gelatin and the locust bean gum is preferably (1 - 3):(1 - 3):1, such as 2:2:1; And / or, the enzyme activity of the nuclease is ≤10000 PUN; And / or, the raw materials of the plant-based cheese product further include a sweetener; And / or, the raw materials of the plant-based cheese product do not include an emulsifier.

4. The plant-based cheese product according to claim 1, wherein, The protein content in the raw material containing plant-based protein is preferably 72% - 89%, such as 82% or 82.5%; the fat content in the raw material containing plant-based protein is preferably 3% - 8%, such as 5% or 6%; in the raw material containing plant-based protein, the content of protein or fat represents the percentage of the mass of protein or fat in the mass of the raw material containing plant-based protein; And / or, the fat content of the plant-based oil is preferably 40% - 50%, such as 45% or 48%; the protein content of the plant-based oil is preferably 2% - 3%, such as 2.5%; in the plant-based oil, the content of protein or fat represents the percentage of the mass of protein or fat in the mass of the plant-based oil; And / or, the total activity of the microbial complex agent is 30 - 200 U, such as 50 U or 100 U.

5. The plant-based cheese product according to claim 1, characterized in that, The mass percentage of the raw material containing plant-based protein is 75% - 94%, such as 89.12%, 91.25% or 91.45%, and the percentage represents the percentage of the mass of the raw material containing plant-based protein in the total mass of the raw materials; And / or, the mass percentage of the plant-based oil is 1% - 1.8%, such as 1.2 or 1.5%, and the percentage represents the percentage of the mass of the plant-based oil in the total mass of the raw materials; And / or, the mass percentage of the microbial complex agent is 0.7% - 1.2%, such as 0.8%, 1% or 1.1%, and the percentage represents the percentage of the mass of the microbial complex agent in the total mass of the raw materials; And / or, the mass percentage of the stabilizer is 2.7% - 5.3%, such as 2.9%, 4.3% or 5%, and the percentage represents the percentage of the mass of the stabilizer in the total mass of the raw materials; And / or, the mass percentage of the nuclease is 0.15% - 0.19%, such as 0.15%, 0.18% or 0.19%, and the percentage represents the percentage of the mass of the nuclease in the total mass of the raw materials.

6. The plant-based cheese product according to claim 3, characterized in that, The mass percentage of the plant milk is 64% - 90%, such as 86.12%, 87.75% or 89.25%. This percentage represents the percentage of the mass of the plant milk in the total mass of the raw materials of the plant-based cheese product; and / or, the mass percentage of the soy protein powder is 2% - 5%, such as 2.2%, 3% or 3.5%. This percentage represents the percentage of the mass of the soy protein powder in the total mass of the raw materials of the plant-based cheese product; and / or, the mass percentage of the sweetener is 2% - 3%, such as 2.5%. This percentage represents the percentage of the mass of the sweetener in the total mass of the raw materials.

7. A method for preparing a plant-based cheese product, characterized in that, It includes the following steps: mixing the raw materials of the plant-based cheese product according to any one of claims 1 - 6, heat treatment, homogenization, enzymatic hydrolysis, sterilization, fermentation, and thus obtained.

8. The method for preparing a plant-based cheese product according to claim 7, characterized in that, It includes the following steps: 1) Heat-treat and homogenize the raw materials containing plant protein; 2) Mix the solution obtained in step 1) with nuclease and carry out enzymatic hydrolysis; 3) Mix the stabilizer, sweetener and plant-based oil with the solution obtained in step 2) and homogenize; 4) Sterilize and cool the solution obtained in step 3); 5) Mix the solution obtained in step 4) with the microbial complex inoculant and carry out fermentation.

9. The method for preparing a plant-based cheese product according to claim 8, wherein, In step 1), the temperature of the heat treatment is 50 - 60 °C; and / or, in step 1), the time of the heat treatment is 3 - 15 min, such as 3 - 5 min or 10 - 15 min; and / or, in step 1), the pressure of the homogenization is 15 - 23 MPa; the time of the homogenization is 1 min - 2 min; and / or, in step 2), the temperature of the enzymatic hydrolysis is 50 - 60 °C; and / or, in step 3), the temperature of the mixing is 50 - 60 °C; the time of the mixing is 10 min - 15 min; and / or, in step 3), the pressure of the homogenization is 15 - 23 MPa; the time of the homogenization is 1 min - 2 min; and / or, in step 4), the temperature of the sterilization is 90 - 95 °C; the time of the sterilization is 5 - 10 min; and / or, in step 5), the temperature of the fermentation is 35 - 40 °C; the end point of the fermentation is that the pH of the mixture reaches 4.8 - 5.

2.

10. A plant-based cheese product, characterized in that, It is prepared by the preparation method according to any one of claims 7 - 9.

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