CN114831188A - Starch-based cheese and preparation method thereof - Google Patents
Starch-based cheese and preparation method thereof Download PDFInfo
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- CN114831188A CN114831188A CN202210573681.5A CN202210573681A CN114831188A CN 114831188 A CN114831188 A CN 114831188A CN 202210573681 A CN202210573681 A CN 202210573681A CN 114831188 A CN114831188 A CN 114831188A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 62
- 235000019698 starch Nutrition 0.000 title claims abstract description 62
- 239000008107 starch Substances 0.000 title claims abstract description 62
- 235000013351 cheese Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 150000004676 glycans Chemical class 0.000 claims abstract description 45
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 45
- 239000005017 polysaccharide Substances 0.000 claims abstract description 45
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 33
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 33
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 32
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 31
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 31
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 31
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 31
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 31
- 239000000679 carrageenan Substances 0.000 claims abstract description 31
- 229920001525 carrageenan Polymers 0.000 claims abstract description 31
- 229940113118 carrageenan Drugs 0.000 claims abstract description 31
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 31
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 31
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 31
- 239000000711 locust bean gum Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 31
- 239000000230 xanthan gum Substances 0.000 claims abstract description 31
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 31
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 31
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 31
- 230000000975 bioactive effect Effects 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims description 46
- 238000010438 heat treatment Methods 0.000 claims description 42
- 238000000265 homogenisation Methods 0.000 claims description 38
- 241001506047 Tremella Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 10
- 239000006185 dispersion Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 241001465754 Metazoa Species 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013365 dairy product Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000007613 environmental effect Effects 0.000 abstract description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000008101 lactose Substances 0.000 abstract description 3
- 235000021243 milk fat Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 8
- 244000060011 Cocos nucifera Species 0.000 description 7
- 235000013162 Cocos nucifera Nutrition 0.000 description 7
- 239000002245 particle Substances 0.000 description 6
- 235000019614 sour taste Nutrition 0.000 description 6
- 235000019605 sweet taste sensations Nutrition 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
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- 239000012467 final product Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- FDJOLVPMNUYSCM-UVKKECPRSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7, Chemical compound [Co+3].N#[C-].C1([C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)[N-]\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FDJOLVPMNUYSCM-UVKKECPRSA-L 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the field of dairy products, and particularly relates to starch-based cheese and a preparation method thereof, wherein the starch-based cheese comprises the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 5-15 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water. The starch-based cheese provided by the invention has fine and uniform texture and good flavor and mouthfeel under the condition of complete non-dairy systems. Meanwhile, the starch-based cheese provided by the invention completely takes plants as raw materials, has abundant sources and strong price advantage, and does not contain cholesterol, lactose and milk fat, so that the environmental pressure caused by animals is relieved, and the implementation of the environmental sustainable development strategy is facilitated.
Description
Technical Field
The invention belongs to the field of dairy products, and particularly relates to starch-based cheese and a preparation method thereof.
Background
Cheese, also known as cheese, is a fermented dairy product of high nutritional value obtained by adding a lactic acid bacteria starter and a rennet preparation to cow or sheep milk to denature and aggregate proteins (mainly casein) in the milk, discharge whey, and then mature for a certain period of time, and contains a large amount of nutrients, especially fats and proteins, and some micronutrients, such as vitamin a and vitamin B 2 And B 12 Calcium, phosphorus, selenium and zinc. In addition, the shelf life of cheese is long, some varieties can last for years, so that the cheese is convenient to store and sell and is popular with people, but the problems of climate environment change, land and fresh water resource loss, animal welfare and the like are caused by a large number of animals, so that the search for a substitute of animal source cheese is urgently needed.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides starch-based cheese and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
on one hand, the invention provides starch-based cheese which comprises the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 5-15 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
In one embodiment, the composition comprises the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 8-13 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
In one embodiment, the composition comprises the following components in parts by weight: 2-3 parts of cassava starch, 1-2 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 9-11 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
In one embodiment, the composition comprises the following components in parts by weight: 2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of bioactive polysaccharide, 10 parts of coconut milk, 0.3-0.4 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.2 part of locust bean gum and 52-55 parts of water.
In one embodiment, the composition comprises the following components in parts by weight: 2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of bioactive polysaccharide, 10 parts of coconut milk, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.1 part of locust bean gum and 53 parts of water.
In one embodiment, the biologically active polysaccharide is tremella polysaccharide.
On the other hand, the invention also provides a preparation method of the starch-based cheese, which comprises the following steps:
mixing cassava starch, hydroxypropyl distarch phosphate, resistant starch, bioactive polysaccharide, carrageenan, xanthan gum and locust bean gum, dispersing in water, heating after dispersion, and homogenizing in the heating process, wherein the heating temperature is 90-100 ℃, the heating time is 3-5 min, the homogenizing speed is 100-300 rpm, and the homogenizing time is 1-2 min, so as to obtain a first mixture;
adding the first mixture into coconut milk, and homogenizing at 100-300 rpm for 1-2 min to obtain a second mixture;
homogenizing the second mixture at the homogenizing speed of 1200-1800 rpm for 15-25 min, filling at the temperature of not lower than 70 ℃, cooling to 2-8 ℃ after filling, and warehousing.
In one embodiment, the heating is performed after the dispersion, and the heating is accompanied by homogenization, wherein the heating temperature is 100 ℃, the homogenization speed is 200 rpm, and the homogenization time is 2 min.
In one embodiment, the first mixture is added to the coconut milk with concomitant homogenization at a homogenization speed of 200 rpm for a homogenization time of 2 min.
In one embodiment, the homogenizing of the second mixture is performed at 1500rpm for 20 min.
Compared with the prior art, the invention has the advantages that:
the invention provides starch-based cheese and a preparation method thereof, and the final product has fine and uniform texture and good flavor and mouthfeel under the condition of complete non-dairy systems. Firstly, the product completely takes plants as raw materials, has rich sources and strong price advantage, and does not contain cholesterol, lactose and milk fat, thereby relieving the environmental pressure caused by animals and being beneficial to implementing the strategy of sustainable development of the environment; secondly, the product uses resistant starch to partially replace starch, so that partial starch digestion can be prevented, and the blood sugar concentration is reduced; thirdly, the product particularly introduces bioactive polysaccharide (tremella polysaccharide), and compared with a thickening agent used in similar products on the market, the bioactive polysaccharide (tremella polysaccharide) has the activities of reducing blood pressure and blood fat, resisting aging, resisting tumors and the like; finally, the product is very suitable for the taste of Chinese consumers, and meanwhile, the preparation method is simple in process, easy to meet factory equipment, and capable of realizing large-scale and industrialized production.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
On one hand, the invention provides starch-based cheese which comprises the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 5-15 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
Further, the composition comprises the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 8-13 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
Further, the composition comprises the following components in parts by weight: 2-3 parts of cassava starch, 1-2 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 9-11 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
Further, the composition comprises the following components in parts by weight: 2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of bioactive polysaccharide, 10 parts of coconut milk, 0.3-0.4 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.2 part of locust bean gum and 52-55 parts of water.
Further, the paint comprises the following components in parts by weight: 2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of bioactive polysaccharide, 10 parts of coconut milk, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.1 part of locust bean gum and 53 parts of water.
Further, the bioactive polysaccharide is tremella polysaccharide.
On the other hand, the invention also provides a preparation method of the starch-based cheese, which comprises the following steps:
step one, mixing cassava starch, hydroxypropyl distarch phosphate, resistant starch, bioactive polysaccharide, carrageenan, xanthan gum and locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 90-100 ℃, the heating time is 3-5 min, the homogenization speed is 100-300 rpm, and the homogenization time is 1-2 min, and a first mixture is obtained after homogenization;
step two, adding the first mixture into coconut milk, and simultaneously homogenizing at the speed of 100-300 rpm for 1-2 min to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1200-1800 rpm for 15-25 min, filling at the temperature of not lower than 70 ℃, cooling to the temperature of 2-8 ℃ after filling, and warehousing.
Further, in the first step, the heating temperature is 90 ℃ to 100 ℃, for example, 91 ℃, 93 ℃, 94 ℃, 95 ℃, 97 ℃, 100 ℃ and the like, preferably 100 ℃; the homogenizing speed is 100 rpm to 300 rpm, for example, 100 rpm, 150 rpm, 200 rpm, 250 rpm, 300 rpm, etc., preferably 200 rpm; the homogenization time is 1min to 2 min, for example, 1min, 1.5 min, 1.7 min, 2 min, and preferably 2 min.
Further, in the second step, the homogenizing speed is 100 rpm to 300 rpm, for example, 100 rpm, 150 rpm, 200 rpm, 250 rpm, 300 rpm, etc., preferably 200 rpm; the homogenization time is 1min to 2 min, for example, 1min, 1.5 min, 1.7 min, 2 min, and preferably 2 min.
Further, in the third step, the homogenizing speed is 1200 rpm to 1800rpm, for example 1200 rpm, 1300 rpm, 1400rpm, 1500rpm, 1800rpm and the like, preferably 1500 rpm; the homogenization time is 15min to 25min, for example, 15min, 16min, 18min, 20min, 25min, etc., preferably 20 min.
Further, in the third step, the cooling temperature is 2 ℃ to 8 ℃, for example, 2 ℃, 3 ℃, 5 ℃, 6 ℃, 8 ℃ or the like, preferably 8 ℃.
The invention provides starch-based cheese and a preparation method thereof, and a final product has fine and uniform texture and good flavor and mouthfeel under the condition of complete non-dairy system. Firstly, the product completely takes plants as raw materials, has rich sources and strong price advantage, and does not contain cholesterol, lactose and milk fat, thereby relieving the environmental pressure caused by animals and being beneficial to implementing the strategy of sustainable development of the environment; secondly, the product uses resistant starch to partially replace starch, so that partial starch digestion can be prevented, and the blood sugar concentration is reduced; thirdly, the product particularly introduces bioactive polysaccharide (tremella polysaccharide), and compared with a thickening agent used in similar products on the market, the bioactive polysaccharide (tremella polysaccharide) has the activities of reducing blood pressure and blood fat, resisting aging, resisting tumors and the like; finally, the product is very suitable for the taste of Chinese consumers, and meanwhile, the preparation method is simple in process, easy to meet factory equipment, and capable of realizing large-scale and industrialized production.
The invention is described in further detail with reference to a part of the test results, which are described in detail below with reference to specific examples.
Example 1
The starch-based cheese is prepared from the following raw materials in parts by weight:
2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of tremella polysaccharide, 10 parts of coconut milk, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.1 part of locust bean gum and 53 parts of water.
The preparation method comprises the following steps:
weighing the components according to the proportion, mixing the cassava starch, the hydroxypropyl distarch phosphate, the resistant starch, the tremella polysaccharide, the carrageenan, the xanthan gum and the locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 90 ℃, the heating time is 3min, the homogenization speed is 100 rpm, and the homogenization time is 1min, and obtaining a first mixture after homogenization;
step two, adding the first mixture into coconut milk, simultaneously homogenizing at 100 rpm for 1min to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1200 rpm for 15min, filling at 70 ℃, cooling to 8 ℃ after filling, and warehousing.
The cheese prepared by the embodiment has natural and uniform taste, moderate sweet and sour taste, coconut flavor and no peculiar smell; the texture is uniform and formed, and the product is soft, fine and free of particles, Q-shaped and crack-free and has a rough cross section; the color is uniform, milky white and good in glossiness; the cheese skin is uniform, smooth, fine and free from damage.
Example 2
The starch-based cheese is prepared from the following raw materials in parts by weight:
2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of tremella polysaccharide, 10 parts of coconut milk, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.1 part of locust bean gum and 53 parts of water.
The preparation method comprises the following steps:
weighing the components according to the proportion, then mixing cassava starch, hydroxypropyl distarch phosphate, resistant starch, tremella polysaccharide, carrageenan, xanthan gum and locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 100 ℃, the heating time is 5min, the homogenization speed is 200 rpm, and the homogenization time is 2 min, and obtaining a first mixture after homogenization;
step two, adding the first mixture into coconut pulp, homogenizing at the speed of 200 rpm for 2 min, and homogenizing to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1500rpm for 20min, filling at 70 ℃, cooling to 8 ℃ after filling, and warehousing.
The cheese prepared by the embodiment has natural and uniform taste, moderate sweet and sour taste, coconut flavor and no peculiar smell; the texture is uniform and formed, and the product is soft, fine and free of particles, Q-shaped and crack-free and has a rough cross section; the color is uniform, milky white and good in glossiness; the cheese skin is uniform, smooth, fine and free from damage.
Example 3
The starch-based cheese is prepared from the following raw materials in parts by weight:
2 parts of cassava starch, 1 part of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of tremella polysaccharide, 5 parts of coconut milk, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.1 part of locust bean gum and 50 parts of water.
The preparation method comprises the following steps:
weighing the components according to the proportion, mixing the cassava starch, the hydroxypropyl distarch phosphate, the resistant starch, the tremella polysaccharide, the carrageenan, the xanthan gum and the locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 100 ℃, the heating time is 5min, the homogenization speed is 200 rpm, and the homogenization time is 2 min, and obtaining a first mixture after homogenization;
step two, adding the first mixture into coconut milk, simultaneously homogenizing at the speed of 200 rpm for 2 min to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1500rpm for 20min, filling at 70 ℃, cooling to 8 ℃ after filling, and warehousing.
The cheese prepared by the embodiment has natural and uniform taste, moderate sweet and sour taste, coconut flavor and no peculiar smell; the texture is uniform and formed, and the product is soft, fine and free of particles, Q-shaped and crack-free and has a rough cross section; the color is uniform, milky white and good in glossiness; the cheese skin is uniform, smooth, fine and free from damage.
Example 4
The starch-based cheese is prepared from the following raw materials in parts by weight:
4 parts of cassava starch, 3 parts of hydroxypropyl distarch phosphate, 2 parts of resistant starch, 2 parts of tremella polysaccharide, 15 parts of coconut milk, 0.5 part of carrageenan, 0.4 part of xanthan gum, 0.2 part of locust bean gum and 55 parts of water.
The preparation method comprises the following steps:
weighing the components according to the proportion, mixing the cassava starch, the hydroxypropyl distarch phosphate, the resistant starch, the tremella polysaccharide, the carrageenan, the xanthan gum and the locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 100 ℃, the heating time is 5min, the homogenization speed is 200 rpm, and the homogenization time is 2 min, and obtaining a first mixture after homogenization;
step two, adding the first mixture into coconut milk, simultaneously homogenizing at the speed of 200 rpm for 2 min to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1500rpm for 20min, filling at 70 ℃, cooling to 8 ℃ after filling, and warehousing.
The cheese prepared by the embodiment has natural and uniform taste, moderate sweet and sour taste, coconut flavor and no peculiar smell; the texture is uniform and formed, and the product is soft, fine and free of particles, Q-shaped and crack-free and has a rough cross section; the color is uniform, milky white and good in glossiness; the cheese skin is uniform, smooth, fine and free from damage.
Example 5
The starch-based cheese is prepared from the following raw materials in parts by weight:
3 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1.5 parts of resistant starch, 1.5 parts of tremella polysaccharide, 10 parts of coconut milk, 0.4 part of carrageenan, 0.3 part of xanthan gum, 0.2 part of locust bean gum and 53 parts of water.
The preparation method comprises the following steps:
weighing the components according to the proportion, mixing the cassava starch, the hydroxypropyl distarch phosphate, the resistant starch, the tremella polysaccharide, the carrageenan, the xanthan gum and the locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 100 ℃, the heating time is 5min, the homogenization speed is 200 rpm, and the homogenization time is 2 min, and obtaining a first mixture after homogenization;
step two, adding the first mixture into coconut milk, simultaneously homogenizing at the speed of 200 rpm for 2 min to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1500rpm for 20min, filling at 70 ℃, cooling to 8 ℃ after filling, and warehousing.
The cheese prepared by the embodiment has natural and uniform taste, moderate sweet and sour taste, coconut flavor and no peculiar smell; the texture is uniform and formed, and the product is soft, fine and free of particles, Q-shaped and crack-free and has a rough cross section; the color is uniform, milky white and good in glossiness; the cheese skin is uniform, smooth, fine and free from damage.
Example 6
The starch-based cheese is prepared from the following raw materials in parts by weight:
2 parts of cassava starch, 3 parts of hydroxypropyl distarch phosphate, 2 parts of resistant starch, 1.5 parts of tremella polysaccharide, 14 parts of coconut milk, 0.4 part of carrageenan, 0.3 part of xanthan gum, 0.2 part of locust bean gum and 55 parts of water.
The preparation method comprises the following steps:
weighing the components according to the proportion, mixing the cassava starch, the hydroxypropyl distarch phosphate, the resistant starch, the tremella polysaccharide, the carrageenan, the xanthan gum and the locust bean gum, dispersing in water, heating after dispersion, and carrying out homogenization in the heating process, wherein the heating temperature is 95 ℃, the heating time is 4 min, the homogenization speed is 200 rpm, and the homogenization time is 2 min, and obtaining a first mixture after homogenization;
step two, adding the first mixture into coconut milk, simultaneously homogenizing at the speed of 150 rpm for 2 min to obtain a second mixture;
and step three, homogenizing the second mixture at the homogenizing speed of 1700 rpm for 23min, filling at 70 ℃, cooling to 2 ℃ after filling, and warehousing.
The cheese prepared by the embodiment has natural and uniform taste, moderate sweet and sour taste, coconut flavor and no peculiar smell; the texture is uniform and formed, and the product is soft, fine and free of particles, Q-shaped and crack-free and has a rough cross section; the color is uniform, milky white and good in glossiness; the cheese skin is uniform, smooth, fine and free from damage.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The starch-based cheese is characterized by comprising the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 5-15 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
2. The starch-based cheese according to claim 1, comprising the following components in parts by weight: 2-4 parts of cassava starch, 1-3 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 8-13 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
3. The starch-based cheese according to claim 1, comprising the following components in parts by weight: 2-3 parts of cassava starch, 1-2 parts of hydroxypropyl distarch phosphate, 1-2 parts of resistant starch, 1-2 parts of bioactive polysaccharide, 9-11 parts of coconut milk, 0.3-0.5 part of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.2 part of locust bean gum and 50-55 parts of water.
4. The starch-based cheese according to claim 1, comprising the following components in parts by weight: 2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of bioactive polysaccharide, 10 parts of coconut milk, 0.3-0.4 part of carrageenan, 0.2-0.3 part of xanthan gum, 0.1-0.2 part of locust bean gum and 52-55 parts of water.
5. The starch-based cheese according to claim 1, comprising the following components in parts by weight: 2 parts of cassava starch, 2 parts of hydroxypropyl distarch phosphate, 1 part of resistant starch, 1 part of bioactive polysaccharide, 10 parts of coconut milk, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.1 part of locust bean gum and 53 parts of water.
6. The starch-based cheese of claim 1, wherein the bioactive polysaccharide is tremella polysaccharide.
7. A process for the preparation of the starch-based cheese according to any of claims 1 to 6, comprising the following steps:
mixing cassava starch, hydroxypropyl distarch phosphate, resistant starch, bioactive polysaccharide, carrageenan, xanthan gum and locust bean gum, dispersing in water, heating after dispersion, and homogenizing in the heating process, wherein the heating temperature is 90-100 ℃, the heating time is 3-5 min, the homogenizing speed is 100-300 rpm, and the homogenizing time is 1-2 min, so as to obtain a first mixture;
adding the first mixture into coconut milk, and homogenizing at 100-300 rpm for 1-2 min to obtain a second mixture;
homogenizing the second mixture at the homogenizing speed of 1200-1800 rpm for 15-25 min, filling at the temperature of not lower than 70 ℃, cooling to 2-8 ℃ after filling, and warehousing.
8. The method of claim 7, wherein the heating is performed after the dispersing and the heating is accompanied by homogenizing at a temperature of 100 ℃, a homogenizing speed of 200 rpm, and a homogenizing time of 2 min.
9. The method of claim 7, wherein the first admixture is added to the coconut milk with homogenization at a speed of 200 rpm for a period of 2 minutes.
10. The method of claim 7, wherein the homogenizing of the second mixture is performed at a speed of 1500rpm for a period of 20 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444037A (en) * | 2022-10-13 | 2022-12-09 | 华南农业大学 | Starch-based cheese and preparation method thereof |
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| US5731026A (en) * | 1996-09-20 | 1998-03-24 | Nestec S.A. | Homogenized starch-based cheese product and methods of making same |
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