Plant fat composition, vegetable cheese and method for preparing the same

Abstract

The present application relates to the technical field of cheese, and provides a vegetable fat composition, a vegetable cheese and a preparation method thereof, the vegetable fat composition comprising myristic acid and stearic acid in a mass ratio of (19-22):(2.5-4.5), and the melting point of the vegetable fat composition being 24.0-26.0 DEG C. The present application adopts a two-stage dry fractionation process scheme for coconut oil, and combines the separated coconut oil components in a certain proportion to form a coconut oil composition with a specific fatty acid composition and a certain melting point range, which can be applied in the production of vegetable cheese to improve the taste of the vegetable cheese.

Description

Technical Field

[0001] This invention relates to the field of plant-based cheese technology, and more particularly to a vegetable oil composition, plant-based cheese, and a method for preparing the same. Background Technology

[0002] In recent years, the plant-based food market has expanded rapidly to meet the needs of vegetarians, with plant-based cheese, as an important alternative to traditional dairy cheese, experiencing continuous growth in market demand. The core of plant-based cheese lies in mimicking the flavor, texture, and mouthfeel of dairy cheese, while fats, as a key component of plant-based cheese, play a decisive role in the hardness, melting properties, chewiness, and flavor release of the final product.

[0003] To simplify formulations, improve product purity, and achieve specific flavor characteristics, using a single-source vegetable oil as the main or sole fat source for plant-based cheese has become an important direction in its production. However, in plant-based cheeses where the fat source is a single vegetable oil, with the oil comprising over 25%, the texture, melting properties, mouthfeel, and flavor of the cheese are directly related to that single vegetable oil.

[0004] Coconut oil is made from coconut meat through processes such as pressing or leaching, retaining its natural coconut aroma. Its saturated fatty acid content is about 90%, giving it a unique taste. With the development of coconut-flavored products, researching plant-based cheese with coconut oil as the sole fat source is of significant technical importance.

[0005] However, when coconut oil is used as the sole fat source, its unique fatty acid composition and crystallization characteristics often lead to textural defects in the final cheese product. Specifically, unmodified or single-source coconut oil has a high content of medium-chain fatty acids, a fast crystallization rate, and an unsuitable proportion of characteristic long-chain fatty acids. This results in plant-based cheeses with coconut oil as the sole fat matrix often exhibiting an overly soft texture at refrigerated temperatures (around 4°C), making them prone to stickiness when biting. If the melting point of the fat is increased to improve hardness, it can easily lead to new sensory problems, such as excessive hardness, brittleness, and a rough, grainy texture when chewing, or a greasy feeling when chewing and difficulty in melting in the mouth due to the inability of the fat crystal structure to be encapsulated by the starch / protein matrix. Summary of the Invention

[0006] To address the aforementioned technical challenges, research revealed that plant-based cheese systems are complex water-oil-starch / protein emulsion systems. Their requirements for fats differ significantly from anhydrous systems (such as shortening) or simple water-in-oil systems (such as margarine). Existing technologies for modifying or blending other vegetable oils either improve the product's taste and properties by adding plant proteins and colloids, or by adjusting the type and proportion of starch. However, this increases the variety of raw materials and the complexity of the process. Another approach involves altering the melting point by adjusting the triglyceride composition. Different vegetable oils exhibit fundamental differences in fatty acid carbon chain length and crystal transformation behavior. For example, coconut oil is predominantly C12 lauric acid, while palm oil is predominantly C16 palmitic acid, and their β' and β crystal forms have different tendencies. This makes it difficult to solve the aforementioned problems with coconut oil in the high-moisture, high-starch system of plant-based cheese by simply applying conventional processing methods for other vegetable oils. Therefore, controlling the textural defects of plant-based cheese with coconut oil as the sole fat source is extremely challenging.

[0007] Based on this, the present invention provides a vegetable oil composition, a vegetable cheese and a method for preparing the same, which involves a two-stage dry fractionation process for coconut oil, and combining the separated coconut oil fractions in a certain proportion to form a coconut oil composition with a specific fatty acid composition and a certain melting point range. Applying this composition to the production of vegetable cheese can improve the current taste problems of vegetable cheese.

[0008] Specifically, in a first aspect, the present invention provides a vegetable oil composition comprising myristic acid and stearic acid in a mass ratio of (19~22):(2.5~4.5), and the vegetable oil composition having a melting point of 24.0~26.0°C.

[0009] Myristic acid is a saturated straight-chain fatty acid containing 14 carbon atoms, with a melting point of approximately 54°C (pure). In its triglyceride structure, myristic acid melts rapidly at oral temperatures, preventing a sticky texture and thus improving the product's mouthfeel while promoting the instantaneous release of fat-soluble flavor compounds. Stearic acid is a saturated straight-chain fatty acid containing 18 carbon atoms, with a melting point of approximately 69°C. Research has found that to obtain vegetable oil compositions with excellent mouthfeel, constructing an oil system with myristic acid as the main component and compounding it with a certain amount of stearic acid can utilize the eutectic effect of the two to lower the melting point of the oil system to 24.0~26.0°C. This melting point is beneficial for obtaining cheese products with a fixed shape and also has a rapid melting characteristic, avoiding the waxy feel of stearic acid.

[0010] The myristic acid and stearic acid in the mass ratio of (19~22):(2.5~4.5) described in this invention can be understood as any value or a range of values ​​among 19:2.5, 19:3.5, 19:4.5, 20:2.5, 20:3.5, 20:4.5, 21:2.5, 21:3.5, 21:4.5, 22:2.5, 22:3.5, and 22:4.5.

[0011] The melting point of the vegetable oil composition of the present invention is 24.0~26.0℃, which can be understood as any value or a numerical range composed of any values ​​among 24.0℃, 24.4℃, 24.8℃, 25.2℃, 25.6℃, and 26.0℃.

[0012] According to the vegetable oil composition provided by the present invention, the vegetable oil composition is obtained by processing coconut oil using a dry fractionation process.

[0013] When preparing the vegetable oil composition of the present invention by dry fractionation using coconut oil as raw material, the vegetable oil composition includes 0.4%~0.55% short-chain fatty acids, 57.2%~57.8% medium-chain fatty acids, and 41%~42% long-chain fatty acids.

[0014] The short-chain fatty acid content of 0.4% to 0.55% mentioned in this invention can be understood as any value or a numerical range composed of any values ​​from 0.40%, 0.43%, 0.46%, 0.49%, 0.52%, and 0.55%.

[0015] The medium-chain fatty acid content of 57.2% to 57.8% mentioned in this invention can be understood as any value or a range of values ​​among 57.20%, 57.3%, 57.4%, 57.5%, 57.6%, and 57.80%.

[0016] Coconut oil, with its unique flavor and high content of saturated fatty acids, is widely used in the production of plant-based cheese. Short-chain fatty acids provide unique flavor, medium-chain fatty acids melt and solidify quickly, mimicking the texture of cream, while long-chain fatty acids play an important role in meltability, melting point, and hardness. The high content of medium and long-chain fatty acids in coconut oil gives it unique application value. To obtain oils more suitable for making plant-based cheese, while avoiding chemical modification methods such as hydrogenation and transesterification to prevent safety hazards, this invention conducts in-depth research on the physical properties and fatty acid composition of coconut oil. Dry fractionation technology is used to separate coconut oil components, and the effects of different long-chain fatty acid variations on product hardness and texture are examined. The carbon chain distribution of fatty acids in coconut oil is not uniform, with medium-chain fatty acids accounting for more than half. Coconut oil melts quickly and in a short time, while long-chain fatty acids, accounting for about 40%, play an important role in the application characteristics of the oil. Even slight changes in their content can have a significant impact, making strict control of the parameters in dry fractionation crucial. Myristic acid, as the most abundant long-chain fatty acid, can effectively improve the product's texture. While the content of stearic acid is not high, it plays an important role in affecting the melting point of oils. The above-mentioned vegetable oil composition with a specific structure is obtained by processing coconut oil using a dry fractionation process, which can regulate the above-mentioned textural defects of plant-based cheese with coconut oil as the sole fat source.

[0017] The vegetable oil composition provided by the present invention is obtained by mixing a first oil and a second oil;

[0018] The first oil is a solid oil obtained by dry fractionation process, which involves fractionating coconut oil at a first fractionation temperature for 3-8 hours and then centrifuging it at the same first fractionation temperature; the first fractionation temperature is 21℃-25℃.

[0019] The second oil is obtained by dry fractionation process, using liquid oil obtained by centrifugation at the first fractionation temperature as raw material, and then fractionating at the second fractionation temperature for 3-8 hours, followed by centrifugation at the second fractionation temperature to obtain solid oil; the second fractionation temperature is 0.5-2℃ lower than the first fractionation temperature.

[0020] The extraction time of 3~8h mentioned in this invention can be understood as any value or a numerical range composed of any values ​​among 3h, 4h, 5h, 6h, 7h, and 8h.

[0021] The first fractionation temperature of the present invention is 21℃~25℃, which can be understood as any value or a numerical range composed of any values ​​among 21℃, 22℃, 23℃, 24℃, and 25℃.

[0022] The second fractionation temperature of the present invention is 0.5~2℃ lower than the first fractionation temperature, which can be understood as any value or a numerical range composed of any values ​​among 0.5℃, 0.8℃, 1.1℃, 1.4℃, 1.7℃, and 2.0℃.

[0023] Coconut oil, with its unique fatty acid composition, has triglycerides with melting points below 10°C. Coconut oil fractions obtained within a narrow fractionation temperature range exhibit variations in physical properties, fatty acid composition, and application characteristics. Myristic acid and stearic acid are both saturated fatty acids, and increasing their content plays a crucial role in the texture and mouthfeel of the oil. Increasing myristic acid enhances the oil's rich and creamy texture, contributing to the sustained release of flavor. Increasing stearic acid raises the oil's melting point; when its content is within a controllable range, it provides firmness without causing an unpleasant grainy texture. By adjusting the dry fractionation parameters of coconut oil, a first and second oil are obtained. These are then mixed in a specific ratio to obtain a vegetable oil composition containing appropriate amounts of myristic and stearic acids. Applying this composition to the production of plant-based cheese can improve the product's texture and palatability.

[0024] According to the vegetable oil composition provided by the present invention, the mass ratio of the first oil and the second oil is (0.5~2):1, for example, it can be any value or a numerical range composed of any values ​​among 0.5:1, 0.8:1, 1.1:1, 1.4:1, 1.7:1, and 2.0:1.

[0025] According to the vegetable oil composition provided by the present invention, the centrifugation speed at the first fractionation temperature is 10000~15000 r / min, for example, it can be any value or a range of values ​​among 10000 r / min, 11000 r / min, 12000 r / min, 13000 r / min, 14000 r / min, and 15000 r / min, and the time is 30~60 min, for example, it can be any value or a range of values ​​among 30 min, 40 min, 50 min, and 60 min.

[0026] According to the vegetable oil composition provided by the present invention, the centrifugation speed at the second fractionation temperature is 10000~15000 r / min, for example, it can be any value or a range of values ​​among 10000 r / min, 11000 r / min, 12000 r / min, 13000 r / min, 14000 r / min, and 15000 r / min, and the time is 30~60 min, for example, it can be any value or a range of values ​​among 30 min, 40 min, 50 min, and 60 min.

[0027] In a second aspect, the present invention also provides a method for preparing the vegetable oil composition as described above, comprising: processing coconut oil by a dry fractionation process to obtain an oil component having a myristic acid content of 19-22% and a stearic acid content of 2.5-4.5%.

[0028] The myristic acid content of the present invention is 19-22%, which can be understood as any value or a range of values ​​among 19%, 20%, 21%, and 22%.

[0029] The stearic acid content of the present invention is 2.5-4.5% by mass, which can be understood as any value or a range of values ​​among 2.5%, 2.9%, 3.3%, 3.7%, 4.1%, and 4.5%.

[0030] Thirdly, the present invention also provides a plant-based cheese, comprising the vegetable oil composition as described above or the vegetable oil composition prepared by the method described above.

[0031] According to the plant-based cheese provided by the present invention, the plant-based cheese is a plant-based cheese with a hardness of 1.5 to 2.5 N prepared by using the plant oil composition as the sole source of fat; the plant-based cheese has a fat content of 35% or more, preferably 35 to 37%, a protein content of 0.6% or more, preferably 0.6 to 1%, and a starch content of 12% or more, preferably 12 to 20%.

[0032] The fat content of 35-37% mentioned in this invention can be understood as any value or a range of values ​​among 35.0%, 35.5%, 36.0%, 36.5%, and 37.0%.

[0033] The protein content described in this invention is 0.6-1%, which can be understood as any value or a numerical range composed of any values ​​from 0.6%, 0.7%, 0.8%, 0.9%, and 1.0%.

[0034] The starch content described in this invention is 12-20%, which can be understood as any value or a numerical range consisting of 12%, 14%, 16%, 18%, and 20%.

[0035] The plant-based cheese provided according to the present invention comprises, by weight percentage, water, starch, stabilizer, pea protein powder, edible salt, flavoring, coloring and the vegetable oil composition.

[0036] Plant-based cheese is a blend of plant-based oils, proteins, starches, and other ingredients that mimic the taste and texture of dairy-based cheese, thus meeting the cheese needs of vegetarians. Starch, through gelatinization and retrogradation, forms the framework of plant-based cheese; oils, through melting and solidification, fill this framework, providing support and flavor; and protein serves as a source of macronutrients.

[0037] In the raw materials used to make plant-based cheese, fats play a crucial role in the texture and mouthfeel of the sample. They can give the sample a certain degree of firmness and improve the release of flavor after melting in the mouth. Secondly, starch raw materials can affect the firmness of the sample to some extent. However, the firmness provided by starch alone will not weaken as the temperature rises and it melts. It only serves to support the sample framework. In addition to macronutrient raw materials, stabilizers are also added to stabilize the system, blend fats and moisture, and effectively reduce the sensory changes of the sample during the shelf life.

[0038] Fourthly, the present invention also provides a method for preparing plant-based cheese as described above, comprising: mixing raw materials, sterilizing and cooling to form.

[0039] The method for preparing the plant-based cheese according to the present invention includes:

[0040] Starch, stabilizer, pea protein powder and salt are premixed and dispersed in water in two batches to obtain the first mixture;

[0041] The first mixture and the vegetable oil composition are mixed, sterilized, and cooled to form at a temperature of 40°C or higher.

[0042] The vegetable oil composition, plant-based cheese, and preparation method provided by this invention utilize a two-stage dry extraction process for coconut oil. The separated coconut oil fractions are then combined in a certain proportion to form a coconut oil composition with a specific fatty acid composition and a certain melting point range. Applying this composition to the production of plant-based cheese can improve the current taste problems of plant-based cheese. Detailed Implementation

[0043] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0044] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels. The sources of some raw materials are as follows:

[0045] Coconut oil: The following experiment was conducted using the same batch of coconut oil.

[0046] Stabilizer: Carrageenan.

[0047] Pea protein powder: protein greater than 80%, fat less than 8%, carbohydrate less than 5%. The following experiments were conducted using the same batch of pea protein powder.

[0048] Example 1A Vegetable Oil Composition

[0049] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0050] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0051] (2) The 24℃-liquid oil was fractionated at 23℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min for 30min to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0052] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 0.8:1 to obtain a coconut oil composition with a main fatty acid content of 21% myristic acid and 2.7% stearic acid, and a melting point of 24.6℃.

[0053] Example 2A Vegetable Oil Composition

[0054] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0055] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 5 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0056] (2) The 24℃-liquid oil was fractionated at 23℃ for 5 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min for 30 minutes to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0057] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 1.5:1 to obtain a coconut oil composition with a main fatty acid content of 19% myristic acid and 4.5% stearic acid, and a melting point of 25.8℃.

[0058] Example 3A Vegetable Oil Composition

[0059] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0060] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 5 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 15000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0061] (2) The 24℃-liquid oil was fractionated at 23℃ for 5 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 15000r / min for 30 minutes to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0062] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 0.6:1 to obtain a coconut oil composition with a main fatty acid content of 22% myristic acid and 2.5% stearic acid, and a melting point of 24.2℃.

[0063] Example 4A Vegetable Oil Composition

[0064] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0065] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 23°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 23°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 23°C-solid fat and 23°C-liquid oil.

[0066] (2) The 23℃-liquid oil was fractionated at 22℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 22℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min for 30min to obtain the secondary fractionated components: 22℃-solid fat and 22℃-liquid oil.

[0067] (3) The 23℃-solid fat obtained in step (1) and the 22℃-solid fat obtained in step (2) are mixed at a mass ratio of 0.9:1 to obtain a coconut oil composition with a main fatty acid content of 20% myristic acid and 2.7% stearic acid, and a melting point of 24.5℃.

[0068] Example 5A Vegetable Oil Composition

[0069] This embodiment provides a method for preparing a vegetable oil composition, which is basically the same as that in Example 2A, except for step (3):

[0070] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 0.7:1 to obtain a coconut oil composition with a main fatty acid content of 19% myristic acid and 2.6% stearic acid, and a melting point of 24.3℃.

[0071] Example 6A Vegetable Oil Composition

[0072] This embodiment provides a method for preparing a vegetable oil composition, which is basically the same as that in Example 4A, except for step (3):

[0073] The 23°C-solid fat obtained in step (1) and the 22°C-solid fat obtained in step (2) are mixed at a mass ratio of 1.4:1 to obtain a coconut oil composition with a main fatty acid content of 20% myristic acid and 4.2% stearic acid, and a melting point of 25.7°C.

[0074] Example 7A Vegetable Oil Composition

[0075] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0076] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 12000 r / min and the centrifugation time is 50 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0077] (2) The 24℃-liquid oil was fractionated at 23℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min and centrifuged for 50min to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0078] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 1.2:1 to obtain a coconut oil composition with a main fatty acid content of 21% myristic acid and 4.2% stearic acid, and a melting point of 25.8℃.

[0079] Example 8A Vegetable Oil Composition

[0080] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0081] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 25°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 25°C to separate the components. The speed is 12000 r / min and the centrifugation time is 60 minutes to obtain the first-stage fraction: 25°C-solid fat and 25°C-liquid oil.

[0082] (2) The 25℃-liquid oil was fractionated at 23℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min and centrifuged for 60min to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0083] (3) The 25℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed in a mass ratio of 1:1 to obtain a coconut oil composition with a main fatty acid content of 22% myristic acid and 4.3% stearic acid, and a melting point of 25.9℃.

[0084] Example 9A Vegetable Oil Composition

[0085] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0086] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 25°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 25°C to separate the components. The speed is 12000 r / min and the centrifugation time is 60 minutes to obtain the first-stage fraction: 25°C-solid fat and 25°C-liquid oil.

[0087] (2) The 25℃-liquid oil was fractionated at 24℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 24℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min and centrifuged for 60min to obtain the secondary fractionated components: 24℃-solid fat and 24℃-liquid oil.

[0088] (3) The 25℃-solid fat obtained in step (1) and the 24℃-solid fat obtained in step (2) are mixed at a mass ratio of 0.5:1 to obtain a coconut oil composition with a main fatty acid content of 19% myristic acid and 3.5% stearic acid, and a melting point of 24.9℃.

[0089] Example 10A Vegetable Oil Composition

[0090] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0091] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 21°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 21°C to separate the components. The speed is 12000 r / min and the centrifugation time is 60 minutes to obtain the first-stage fraction: 21°C-solid fat and 21°C-liquid oil.

[0092] (2) The 21℃-liquid oil was fractionated at 20℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 20℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min and centrifuged for 60min to obtain the secondary fractionated components: 20℃-solid fat and 20℃-liquid oil.

[0093] (3) The 21℃-solid fat obtained in step (1) and the 20℃-solid fat obtained in step (2) are mixed at a mass ratio of 1.6:1 to obtain a coconut oil composition with a main fatty acid content of 19% myristic acid and 2.5% stearic acid, and a melting point of 24℃.

[0094] Example 11A Vegetable Oil Composition

[0095] This embodiment provides a method for preparing a vegetable oil composition, which is basically the same as that in Example 10A, except for step (3):

[0096] The 21°C-solid fat obtained in step (1) and the 20°C-solid fat obtained in step (2) are mixed in a mass ratio of 2:1 to obtain a coconut oil composition with a main fatty acid content of 22% myristic acid and 4.5% stearic acid, and a melting point of 26°C.

[0097] Example 12A Vegetable Oil Composition

[0098] This embodiment provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0099] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 21°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 21°C to separate the components. The speed is 12000 r / min and the centrifugation time is 60 minutes to obtain the first-stage fraction: 21°C-solid fat and 21°C-liquid oil.

[0100] (2) The 21℃-liquid oil was fractionated at 20.5℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 20.5℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min for 60min to obtain the secondary fractionated components: 20.5℃-solid fat and 20.5℃-liquid oil.

[0101] (3) The 21℃-solid fat obtained in step (1) and the 20.5℃-solid fat obtained in step (2) are mixed at a mass ratio of 1.7:1 to obtain a coconut oil composition with a main fatty acid content of 22% myristic acid and 3.5% stearic acid, and a melting point of 25.1℃.

[0102] Comparative Example 1A: Vegetable Oil Composition

[0103] This comparative example provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0104] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 20°C and extract it at this temperature for 5 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 20°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 20°C-solid fat and 20°C-liquid oil.

[0105] (2) The 20℃-liquid oil was fractionated at 19℃ for 5 hours with a stirring speed of 100r / min. After fractionation, it was separated at 19℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min for 30 minutes to obtain the secondary fractionated components: 19℃-solid fat and 19℃-liquid oil.

[0106] (3) The 20℃-solid fat obtained in step (1) and the 19℃-solid fat obtained in step (2) are mixed in a mass ratio of 1:1 to obtain a coconut oil composition with a main fatty acid content of 18% myristic acid and 2.3% stearic acid, and a melting point of 23.5℃.

[0107] Comparative Example 2A: Vegetable Oil Composition

[0108] This comparative example provides a method for preparing a vegetable oil composition, which is basically the same as that in Example 1A, except for step (3):

[0109] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed in a mass ratio of 2.3:1 to obtain a coconut oil composition with a main fatty acid content of 18.5% myristic acid and 4.8% stearic acid, and a melting point of 26.5℃.

[0110] Comparative Example 3A: Vegetable Oil Composition

[0111] This comparative example provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0112] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 18 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0113] (2) The 24℃-liquid oil was fractionated at 23℃ for 18 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min for 30 minutes to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0114] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 2.5:1 to obtain a coconut oil composition with a main fatty acid content of 19% myristic acid and 5.5% stearic acid, and a melting point of 27℃.

[0115] Comparative Example 4A: Vegetable Oil Composition

[0116] This comparative example provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0117] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 5000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0118] (2) The 24℃-liquid oil was fractionated at 23℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 23℃ using a high-speed refrigerated centrifuge with a speed of 5000r / min and centrifuged for 30min to obtain the secondary fractionated components: 23℃-solid fat and 23℃-liquid oil.

[0119] (3) The 24℃-solid fat obtained in step (1) and the 23℃-solid fat obtained in step (2) are mixed at a mass ratio of 1.5:1 to obtain a coconut oil composition with a main fatty acid content of 19% myristic acid and 2% stearic acid, and a melting point of 23.4℃.

[0120] Comparative Example 5A Vegetable Oil Composition

[0121] This comparative example provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0122] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 25°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 25°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 25°C-solid fat and 25°C-liquid oil.

[0123] (2) The 25℃-liquid oil was fractionated at 24℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 24℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min and centrifuged for 30min to obtain the secondary fractionated components: 24℃-solid fat and 24℃-liquid oil.

[0124] (3) The 25℃-solid fat obtained in step (1) and the 24℃-solid fat obtained in step (2) are mixed in a mass ratio of 2.1:1 to obtain a coconut oil composition with a main fatty acid content of 22% myristic acid and 5.5% stearic acid, and a melting point of 27.3℃.

[0125] Comparative Example 6A: Vegetable Oil Composition

[0126] This comparative example provides a method for preparing a vegetable oil composition, the steps of which are as follows:

[0127] (1) First, heat the coconut oil to above 60°C and keep it warm for 10 minutes. After keeping it warm, cool it down to 24°C and extract it at this temperature for 8 hours. The stirring speed is 100 r / min. After extraction, use a high-speed refrigerated centrifuge at 24°C to separate the components. The speed is 12000 r / min and the centrifugation time is 30 minutes to obtain the first-stage fraction: 24°C-solid fat and 24°C-liquid oil.

[0128] (2) The 24℃-liquid oil was fractionated at 20℃ for 8 hours with a stirring speed of 100r / min. After fractionation, it was separated at 20℃ using a high-speed refrigerated centrifuge with a speed of 12000r / min and centrifuged for 30min to obtain the secondary fractionated components: 20℃-solid fat and 20℃-liquid oil.

[0129] (3) The 24℃-solid fat obtained in step (1) and the 20℃-solid fat obtained in step (2) are mixed at a mass ratio of 0.7:1 to obtain a coconut oil composition with a main fatty acid content of 22% myristic acid and 2% stearic acid, and a melting point of 23.5℃.

[0130] Example 1B

[0131] This embodiment provides a plant-based cheese, the composition of which, by weight percentage, is as follows:

[0132] Coconut oil composition prepared in Example 1A: 35%;

[0133] Starch: 12%;

[0134] Stabilizer: 6%;

[0135] Pea protein powder: 0.8%;

[0136] Salt content: 1.18%;

[0137] Fragrance: 0.01%;

[0138] Pigment: 0.01%;

[0139] Remaining purified water.

[0140] This embodiment also provides a method for preparing plant-based cheese, the steps of which are as follows:

[0141] (1) Accurately weigh pure water and pour it into the emulsification tank. Heat the jacket to 40°C. Then, disperse the pre-mixed powder raw materials in the water twice under stirring conditions. Shear for 5 minutes to fully disperse the powder and dissolve it in the water.

[0142] (2) Add the coconut oil composition preheated to 50°C to the mixing system of step (1), and shear and mix for 10 min; cover the emulsification tank, heat the jacket to 85°C and continue stirring for 10 min for sterilization treatment, and quickly inject it into the pre-sterilized mold after sterilization. Place it in a cold storage at 4°C overnight to form and then conduct sensory evaluation and texture testing.

[0143] Examples 2B-12B, Comparative Examples 1B-6B

[0144] It is basically the same as Example 1B, except that:

[0145] The coconut oil composition obtained in Example 1A was replaced by the coconut oil compositions obtained in Examples 2A-12A and Comparative Examples 1A-6A by the same mass. The specific correspondence is shown in the table below.

[0146] Table 1

[0147]

[0148] Test Example 1: Sensory Test

[0149] The shaped sample was removed and cut into slices 2 mm thick and 20 mm wide. The slices were then placed in a 4°C refrigerator for 1 hour. After removal, the sample was tasted and evaluated based on its cutting hardness, chewing viscosity, and melting texture.

[0150] The evaluation methods are shown in the table below.

[0151] Table 2

[0152]

[0153] Evaluation criteria:

[0154] Very poor: 1-3 points; Poor: 4-5 points; Good: 6-8 points; Fairly good: 9-10 points.

[0155] Test Example 2 Hardness Test

[0156] A TA / BS right-angle cutter probe was selected. Before testing, the cutter height was calibrated to 5.000 mm, the testing speed to 10.2 mm / min, and the cutter lifting speed to 600.0 mm / min after testing. The cutter descent distance during testing was 4.500 mm. The test sample was a slice with a thickness of 2 mm and a width of 20 mm. Each sample was tested in triplicate. The maximum shear force during the cutting process reflects the sample's hardness.

[0157] The test results are shown in the table below.

[0158] Table 3

[0159]

[0160] The plant-based cheese prepared in Example 1B does not exhibit poor dispersion or severe stickiness in terms of taste. At the same time, the plant-based cheese has a moderate hardness and good sensory acceptance.

[0161] The plant-based cheese prepared in Example 2B does not exhibit significant brittleness or breakage, and it does not have a large grainy texture when chewed. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0162] The plant-based cheese prepared in Example 3B does not exhibit poor dispersion or severe stickiness when chewing. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0163] The plant-based cheese prepared in Example 4B does not exhibit poor dispersion or severe stickiness in terms of texture. At the same time, the plant-based cheese has a moderate hardness and good sensory acceptance.

[0164] The plant-based cheese prepared in Example 5B does not exhibit poor dispersion or severe stickiness when chewing. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0165] The plant-based cheese prepared in Example 6B does not exhibit significant brittleness or breakage, and it does not have a large grainy texture when chewed. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0166] The plant-based cheese prepared in Example 7B does not exhibit significant brittleness or breakage, and it does not have a large grainy texture when chewed. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0167] The plant-based cheese prepared in Example 8B does not exhibit significant brittleness or breakage, and it does not have a large grainy texture when chewed. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0168] The plant-based cheese prepared in Example 9B does not exhibit poor dispersion or severe stickiness in terms of taste. At the same time, the plant-based cheese has a moderate hardness and good sensory acceptance.

[0169] The plant-based cheese prepared in Example 10B does not exhibit poor dispersion or severe stickiness when chewing. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0170] The plant-based cheese prepared in Example 11B does not exhibit significant brittleness or breakage, and it does not have a large grainy texture when chewed. The hardness of the plant-based cheese is acceptable, and its sensory appeal is good.

[0171] The plant-based cheese prepared in Example 12B does not exhibit poor dispersion or severe stickiness in terms of texture. At the same time, the plant-based cheese has a moderate hardness and good sensory acceptance.

[0172] The plant-based cheese produced in Comparative Example 1B exhibits poor dispersion and significant stickiness when chewing. The hardness of the plant-based cheese is unacceptable, resulting in poor sensory appeal.

[0173] The plant-based cheese made in Comparative Example 2B is prone to breakage, has a grainy texture when chewed, is not easy to melt, has unacceptable hardness, and poor sensory appeal.

[0174] The plant-based cheese made in Comparative Example 3B is prone to breakage, has a grainy texture when chewed, is not easy to melt, has unacceptable hardness, and has poor sensory appeal.

[0175] The plant-based cheese produced in Comparative Example 4B exhibits poor dispersion and significant stickiness when chewing. The hardness of the plant-based cheese is unacceptable, resulting in poor sensory appeal.

[0176] The plant-based cheese made in Comparative Example 5B is prone to breakage, has a grainy texture when chewed, is not easy to melt, has unacceptable hardness, and has poor sensory appeal.

[0177] The plant-based cheese produced in Comparative Example 6B exhibits poor dispersion and significant stickiness when chewing. The hardness of the plant-based cheese is unacceptable, resulting in very poor sensory appeal.

[0178] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A vegetable oil composition, characterized in that, include: The vegetable oil composition contains myristic acid and stearic acid in a mass ratio of (19~22):(2.5~4.5), and the melting point of the vegetable oil composition is 24.0~26.0℃. The vegetable oil composition is obtained by mixing a first oil and a second oil; The first oil is a solid oil obtained by dry fractionation process, which involves fractionating coconut oil at a first fractionation temperature for 3-8 hours and then centrifuging it at the same first fractionation temperature; the first fractionation temperature is 21℃-25℃. The second oil is obtained by dry fractionation process, using liquid oil obtained by centrifugation at the first fractionation temperature as raw material, and then fractionating at the second fractionation temperature for 3-8 hours, followed by centrifugation at the second fractionation temperature to obtain solid oil; the second fractionation temperature is 0.5-2℃ lower than the first fractionation temperature. The centrifugation at the first fractionation temperature is performed at a speed of 10,000~15,000 r / min for a time of 30~60 min; The centrifugation at the second fractionation temperature is performed at a speed of 10,000~15,000 r / min for 30~60 min.

2. The method for preparing the vegetable oil composition according to claim 1, characterized in that, include: The oil fraction obtained by processing coconut oil using a dry fractionation process has a myristic acid content of 19-22% and a stearic acid content of 2.5-4.5%.

3. A plant-based cheese, characterized in that, This includes the vegetable oil composition of claim 1 or the vegetable oil composition prepared by the preparation method of claim 2.

4. The plant-based cheese according to claim 3, characterized in that, The plant-based cheese is a plant-based cheese with a hardness of 1.5 to 2.5 N prepared by using the plant oil composition as the sole source of fat; the plant-based cheese has a fat content of more than 35%, a protein content of more than 0.6%, and a starch content of more than 12%.

5. The plant-based cheese according to claim 4, characterized in that, The ingredients, by weight percentage, include: water, starch, stabilizer, pea protein powder, edible salt, flavoring, coloring, and the vegetable oil composition.

6. A method for preparing plant-based cheese according to any one of claims 3 to 5, characterized in that, include: The raw materials are mixed, sterilized, and cooled to form the final product.

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