Cheese substitute and manufacture method thereof

• Main Authors: CHANG YAOGUANG, XU JIE, WANG JINGFENG, XUE YONG, GUAN ZHE, WANG YUMING, LI ZHAOJIE, XUE CHANGHU, TANG QINGJUAN
• Format: Patent
• Language: Chinese; English
• Published: 13.03.2013
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a cheese substitute and a manufacture method thereof. The invention provides a novel cheese substitute which adopts euphausia superba protein as the raw material; and the novel cheese substitute can overcome the shortcomings of nutrition and flavor of conventional cheese, gives a new form of the euphausia superba, and can solve the problem that the euphausia superba muscle is excessive in fluorine. The manufacture method mainly comprises the steps of dissolving by alkali and precipitating by acid. The manufacture method is characterized in that the mass ratio of the euphausia superba to the soy is of 1: (0.6-1.5); alkali dissolution has the pH (Potential of Hydrogen) of 11 to 12 and is subjected to the digestion for 15 to 30 minutes at 4 to 25 DEG C; and acid precipitation has the pH of 4.4 to 4.7 at the temperature of 4 to 25 DEG C, and the standing is carried out for 5 to 30 minutes.