CN112450281A

CN112450281A - Pure cheese formula and preparation method thereof

Info

Publication number: CN112450281A
Application number: CN201910847097.2A
Authority: CN
Inventors: 谢孟甫; 谢孟晃
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-09-09
Filing date: 2019-09-09
Publication date: 2021-03-09

Abstract

The invention discloses a pure cheese formula and a preparation method thereof, the pure cheese formula and the preparation method thereof can produce imitation cheese with cheese characteristics through food structure design and process improvement, and more particularly, according to the invention, the health doubt of the pure cheese can be effectively reduced because an emulsifier is not used in the pure cheese.

Description

Pure cheese formula and preparation method thereof

Technical Field

The invention relates to a pure cheese formula and a preparation method thereof, in particular to a pure cheese formula without emulsifier and a preparation method thereof.

Background

Cheese is one of the first fermented dairy products used by human beings, and is rich in protein, calcium, vitamins, trace elements and the like. In order to meet the demand of food processing, imitation cheeses (cheese analogues) are prepared from ingredients such as edible fats and oils, proteins, starches, gums, emulsifiers, flavors, and pigments. Since its characteristics can be adjusted by changing the kinds and composition ratio of the raw materials, it is widely used as a processing ingredient for baked foods and western-style instant foods, such as pizza. Based on the difference in the milk-related component ratio of various imitation cheeses, these imitation cheeses can be classified into milk-containing (dairy), partial milk-containing (partial dairy), and synthetic (synthetic) imitation cheeses, wherein the synthetic imitation cheeses are pure cheese (vegan cheese).

With the increasing importance of people on health consciousness and environmental consciousness, the reduction of meat intake and the selection of vegetarian food are new trends. Therefore, there has also been an increasing search for how to bring pure cheese closer to real cheese and to be used in food processing, such as pizza. Taking Mozzarella cheese, which is a commonly used pizza, as an example, the original production principle is to adjust the acidity of milk and rennet to curd casein, stir the milk with hot salt water at high temperature, and repeatedly perform stretching operations, thereby gradually forming elastic cheese. However, the existing pure cheese products imitating mozzarella often have the problem of uneven quality.

On the other hand, the emulsifier used in the existing process of making pure cheese is an additive with health controversial issues. Mouse studies in the journal of nature 2015 showed that the incorporation of carboxymethylcellulose (CMC) or polysorbate 80 (P80) into the drinking water or solid food of mice resulted in mice with mild inflammatory bowel disease and metabolic syndrome. Moreover, the most commonly used components of the emulsifier are fatty acid monoglyceride, sucrose ester and the like, the fatty acid monoglyceride belongs to fats, trans-fatty acid is high, and the long-term or large-amount use of the emulsifier can cause the disease attack of patients with cardiovascular diseases and hypertension, so doctors recommend that the emulsifier-containing product is taken as little as possible.

In view of this, it is a topic worth of industrial attention and capable of effectively improving industrial competitiveness to develop a pure cheese formula with stable quality, which is close to real cheese and can reduce health concerns, and a preparation method thereof.

Disclosure of Invention

In view of the background of the invention, the present invention provides a pure cheese formula and a preparation method thereof, which can provide a product more meeting the health requirement by not adding an emulsifier.

One objective of the present invention is to provide a pure cheese formula and a preparation method thereof, wherein the pure cheese formula and the preparation method thereof can achieve an effect close to real cheese without using an emulsifier by controlling conditions during the preparation process of pure cheese.

Another object of the present invention is to provide a pure cheese formula and a method for preparing the same, which can provide imitation cheese with excellent stability by controlling the conditions during the preparation of pure cheese.

The technical means adopted by the invention are as follows.

A pure cheese formula without the use of emulsifiers comprising: 40-55 wt% of water; 20-25 wt% of vegetable oil and fat, wherein the vegetable oil and fat is selected from one or a combination of the following groups: coconut oil, palm oil, and nut oil; and 10-30 wt% of starch, wherein the starch is selected from one or a combination of the following groups: glutinous rice flour, tapioca flour, rice flour, and starch acetate; the preparation method of the pure cheese comprises the following steps: preparing an aqueous starch solution, wherein the aqueous starch solution comprises solid dry materials and water, and the solid dry materials comprise starch and vegetable protein; adding molten vegetable oil and fat into the starch water solution in batches; and uniformly stirring to emulsify the starch aqueous solution containing the vegetable oil, wherein the stirring speed of the step of uniformly stirring to emulsify the starch aqueous solution containing the vegetable oil is 1000-4000rpm, and the temperature is 50-90 ℃.

According to the above-mentioned purposes, the invention discloses a pure cheese formula and a preparation method thereof. The pure cheese formula and the preparation method thereof can be used for researching and developing functional plant food materials capable of replacing milk and rennin through food structure design, developing pure cheese with the characteristics of mozzarella (melting property and wire drawing property), and improving the nutritional value and the flavor of the product by reducing the using amount of additives and introducing functional materials. Therefore, according to the technology disclosed by the invention, pure cheese with both nutritive value and flavor can be provided.

Drawings

FIG. 1 is a schematic representation of a process for preparing a pure cheese formula according to the present disclosure.

FIG. 2 is a graphical representation of the emulsion stability of a pure cheese at different storage temperatures according to the present disclosure.

Description of the figure numbers:

210 preparation of an aqueous starch solution

220 adding vegetable oil and fat into starch water solution in batches

230 stirring uniformly to emulsify the starch aqueous solution containing vegetable oil

240 adding acidifying agent, emulsifying salt, and functional additive

250 adding a thickening agent.

Detailed Description

One embodiment of the present invention discloses a pure cheese formula. The pure cheese formula described above does not use emulsifiers. According to this example, the pure cheese formula described above comprises: water, starch, and vegetable oils and fats. In a preferred example according to this embodiment, the pure cheese formula may further comprise vegetable protein. In another preferred example according to this embodiment, the pure cheese formula may further comprise a thickening agent. In another preferred example according to this embodiment, the plain cheese formula may further comprise a flavoring agent. In another preferred example according to this embodiment, the pure cheese formula may further comprise emulsifying salts. In another preferred example according to this embodiment, the plain cheese formula may further comprise an acidulant. In another preferred example according to this embodiment, the plain cheese formula may further comprise functional additives.

In a preferred embodiment according to this embodiment, the cheese formula comprises about 40-55 wt.% water, about 20-25 wt.% vegetable fat, and about 10-30 wt.% starch, based on the total weight of the cheese. In a preferred example according to the present invention, the starch may be selected from one or a combination of the following groups: glutinous rice flour, tapioca flour, rice flour, and starch acetate. In a preferred example according to the present invention, the vegetable oil can be one or a combination selected from the following group: coconut oil, palm oil, and nut oil.

In another preferred embodiment, the pure cheese formula may further comprise vegetable protein in an amount of about 0 wt.% to about 3 wt.% of the total weight of the pure cheese. In a preferred example according to the present embodiment, the vegetable protein may be selected from one or a combination of the following groups: pea protein powder, soybean protein powder, peanut protein powder, sesame protein powder and walnut protein powder.

In another preferred embodiment, the pure cheese formula may further comprise a viscosity agent in an amount of about 0 wt.% to about 1.0 wt.% of the total weight of the pure cheese. In a preferred example according to the present embodiment, the viscous agent may be one or a combination selected from the following group: xanthan gum, and carrageen gum.

In another preferred embodiment, the plain cheese formulation may further comprise about 2.0 wt.% to about 5.0 wt.% of flavoring agent based on the total weight of the plain cheese. In a preferred example according to the present embodiment, the flavoring agent may be one or a combination selected from the following group: salt, sugar, aspartame, acesulfame potassium, and sucralose.

In another preferred embodiment, the pure cheese formulation may further comprise an emulsifying salt in an amount of about 0.5 wt.% to about 1.0 wt.% based on the total weight of the pure cheese. In a preferred example according to the present embodiment, the emulsifying salt may be one or a combination selected from the following group: calcium lactate.

In another preferred embodiment, the plain cheese formulation may further comprise an acidulant in an amount of about 0.1 to about 0.9 wt.% of the total weight of the plain cheese. In a preferred example according to the present embodiment, the acidifying agent may be selected from one or a combination of the following groups: and (4) citric acid.

In another preferred embodiment, the cheese formula may further comprise about 1.0 wt.% to about 5.0 wt.% of the functional additive based on the total weight of the cheese. In a preferred example according to the present embodiment, the functional additive may be one or a combination selected from the following group: nutrient yeast, spice, beta-carotene and water-soluble dietary fiber.

In another embodiment of the invention, a method for preparing pure cheese is disclosed. The preparation method of the pure cheese comprises the steps of preparing a starch aqueous solution, adding molten vegetable fat into the starch aqueous solution in batches, uniformly stirring to emulsify the starch aqueous solution containing the vegetable fat and the like.

FIG. 1 is a schematic diagram of a process for making pure cheese according to this example. First, an aqueous starch solution is prepared, as shown in step 210. The aqueous starch solution comprises a solid dry material and water. In a preferred example according to this embodiment, the step 210 may be to pulverize the solid dry material, sieve the solid dry material with a sieve of about 30 meshes, and mix the sieved solid dry material with water to prepare the aqueous starch solution.

In a preferred example according to the present embodiment, the step 210 may use a rotation speed of about 800-. In a preferred example according to the present embodiment, the step 210 may use a rotation speed of about 1000rpm to mix the solid dry material and water.

In a preferred embodiment according to the present invention, the solid dry material may comprise starch. In another preferred embodiment, the solid dry material may comprise starch and vegetable protein. In another preferred example of the present invention, the solid dry material may comprise starch, vegetable protein, and flavoring agent.

In a preferred example according to this embodiment, the water in step 210 is about 40-55 wt.% of the total weight of the pure cheese. In a preferred example according to this embodiment, the starch in step 210 is about 10-30 wt.% of the total weight of the pure cheese. In a preferred example according to the present invention, the starch may be selected from one or a combination of the following groups: glutinous rice flour, tapioca flour, rice flour, and starch acetate.

In a preferred embodiment according to this embodiment, the vegetable protein in step 210 is about 0-3 wt.% of the total weight of the pure cheese. In a preferred example according to the present embodiment, the vegetable protein may be selected from one or a combination of the following groups: pea protein powder, soybean protein powder, peanut protein powder, sesame protein powder and walnut protein powder.

In a preferred example according to this embodiment, the flavoring agent in step 210 is about 2-5 wt.% based on the total weight of the cheese. In a preferred example according to the present embodiment, the flavoring agent may be one or a combination selected from the following group: salt, sugar, aspartame, acesulfame potassium, and sucralose.

Next, as shown in step 220, vegetable fat is added in portions to the aqueous starch solution of step 210. In a preferred example according to this embodiment, when the vegetable oil is in a solid state, the solid vegetable oil may be melted at a temperature that does not destroy the vegetable oil before the starch solution of step 210 is added in portions. In a preferred operation according to the present example, the temperature may be about 40-50 ℃. In a preferred example according to this embodiment, when adding vegetable oil to the starch aqueous solution in small quantities, the starch aqueous solution and vegetable oil may be mixed at a speed of about 1000-. In a preferred example according to this embodiment, the aqueous starch solution and the vegetable oil may be mixed at about 2000rpm when the vegetable oil is added to the aqueous starch solution in small portions.

In a preferred example according to the present invention, the vegetable oil can be one or a combination selected from the following group: coconut oil, palm oil, and nut oil. In a preferred embodiment, the vegetable fat may be present in an amount of 20-25 wt.% based on the total weight of the cheese.

Next, uniform agitation is performed to emulsify the aqueous starch solution containing vegetable fat, as shown in step 230. In a preferred example according to the present embodiment, the step 230 may be performed by stirring the starch aqueous solution containing vegetable oil at a rotation speed of about 1000-4000rpm, so that the starch aqueous solution containing vegetable oil is thick and viscous. In a preferred example according to this embodiment, the step 230 may be performed by stirring the aqueous starch solution containing vegetable oil at about 2000 rpm. In a preferred example according to this embodiment, the stirring time of step 230 may be about 5-20 minutes. In a preferred example according to this embodiment, the stirring time of step 230 may be about 10 minutes. In a preferred example according to this embodiment, step 230 may be performed at a temperature of about 50-90 ℃. In a preferred example according to this embodiment, step 230 may be performed at a temperature of about 60-70 ℃.

In a preferred example according to this embodiment, the method for preparing pure cheese may further comprise the step of adding an acidifying agent, emulsifying salts, and functional additives, as shown in step 240. The emulsified starch water solution containing vegetable oil can be added into one or the combination of the following groups according to the requirements of pure cheese products: an acidulant, an emulsifying salt, and a functional additive. In a preferred example according to this embodiment, the step 240 may be to stir the emulsified starch aqueous solution containing vegetable oil at a rotation speed of about 1000-4000 rpm. In a preferred example according to this embodiment, the step 240 may be to stir the emulsified starch aqueous solution containing vegetable oil at about 2000 rpm. In a preferred example according to this embodiment, step 240 may be performed at about 50-90 ℃. In a preferred example according to this embodiment, step 240 may be performed at about 60-70 ℃.

In a preferred example according to the present embodiment, the acidifying agent may be selected from one or a combination of the following groups: and (4) citric acid. In a preferred embodiment according to this embodiment, the acidulant is present in an amount of 0.1-0.9 wt.% based on the total weight of the cheese.

In a preferred example according to the present embodiment, the emulsifying salt may be one or a combination selected from the following group: calcium lactate. In a preferred example according to this embodiment, the emulsifying salt may be present in an amount of 0.5-1.0 wt.% based on the total weight of the cheese.

In a preferred example according to the present embodiment, the functional additive may be one or a combination selected from the following group: nutrient yeast, spice, beta-carotene and water-soluble dietary fiber. In a preferred embodiment, the functional additive may be present in an amount of 1-5 wt.% based on the total weight of the cheese.

In a preferred example according to this embodiment, the method for preparing pure cheese may further comprise the step of adding a thickening agent. The emulsified aqueous starch solution containing vegetable oil may be added with a viscosity agent as required for pure cheese products, as shown in step 250. In a preferred example according to this embodiment, the step 250 may be performed by stirring the emulsified starch aqueous solution containing vegetable oil at a rotation speed of about 1000-4000 rpm. In a preferred example according to this embodiment, the step 250 may be to stir the emulsified starch aqueous solution containing vegetable oil at about 2000 rpm. In a preferred example according to this embodiment, step 250 may be performed at about 50-90 ℃. In a preferred example according to this embodiment, step 250 may be performed at about 60-70 ℃.

In a preferred example according to the present embodiment, the adhesive may be one or a combination selected from the following group: xanthan gum, and carrageen gum. In a preferred embodiment, the viscosity agent is present in an amount of 0-1 wt.% based on the total weight of the cheese.

A preferred example of a pure cheese formula and its method of preparation according to this example will be described below. However, the scope of the present disclosure should be determined by the claims that follow, and should not be limited by the following examples.

The instrument equipment comprises:

desktop pulverizer: taiwan of Shang, Ling Guang Industrial science

High shear mixing homogenizer: L5M-A (high shear mixers, Silverson Machines Ltd, Chesham, U.K.)

Hard shell heating bag and temperature controller: deji instruments, Taiwan

Example 1: preparation of pure cheese

Firstly, the solid dry materials are respectively treated by a desktop crusher and sieved by a 30-mesh filter screen for later use. The solid dry material can be one or the combination of the following groups: starch, vegetable protein, and flavoring.

In addition, vegetable fats and oils are prepared. Wherein, if the vegetable oil and fat is in a solid state because of low room temperature, the vegetable oil and fat can be heated at a temperature which does not damage the vegetable oil and fat, for example, about 40 to-50 ℃ until the vegetable oil and fat is completely melted into a liquid state for later use.

The above solid dry material was uniformly mixed with water in a homogenizer at a rotation speed of 1000rpm to prepare a starch aqueous solution.

Pouring the vegetable oil and fat into the starch aqueous solution in batches in small amount, and stirring to confirm that the starch aqueous solution containing the vegetable oil and fat is in a uniform emulsified state. Wherein, before adding the vegetable oil and fat each time, the vegetable oil and fat is confirmed to be completely liquid. Heating the starch water solution containing the vegetable oil to 65 ℃ by a heating bag for conditioning reaction, and stirring for about 10 minutes at the rotating speed of a homogenizer to make the starch water solution containing the vegetable oil thick.

In this example, to simplify the general process of making pure cheese according to the present description, starting from the step of adding vegetable fat to the aqueous starch solution in portions, the homogenizer was fixed at the same stirring speed until the end of the process. The rotational speeds (rpm) used in each of the formulations of the present example and the weight percent (wt.%) of each ingredient are shown in table 1 below.

Next, an acidulant, an emulsifying salt, a functional additive, and the like are sequentially added to the above aqueous starch solution containing vegetable fat and oil, and the temperature is maintained at about 65 ℃.

Then, a thickening agent was added in small portions to the above aqueous starch solution containing vegetable fat and oil, and the temperature was maintained at about 65 ℃. After being uniformly stirred, the starch water solution containing the vegetable oil is viscous.

And then, continuously stirring the starch water solution containing the vegetable oil, and slowly heating the heating bag to 80-85 ℃ to finish the process.

According to this example, no emulsifier (e.g., lecithin) is added because the stirring intensity in the process is sufficient to bring the solution into an emulsified state as a whole. In order to maintain the pure cheese product in a stable emulsified state, a thickener (xanthan gum, carrageenin) can be added in the process to assist the stability of the emulsified state of the pure cheese product.

TABLE 1 pure cheese formula

Example 2: evaluation of stability

Any emulsion is unstable from a thermodynamic (thermomdynamics) point of view. When the storage time is long enough, the original immiscible oil and water phase will be separated gradually. Therefore, the emulsion stability of pure cheese during storage must be confirmed. The product temperature or vibration energy was therefore increased in an accelerated aging test to confirm whether the pure cheese produced any physical or chemical changes. In this example, first, a sample of pure cheese from formulation 2 was stored for one month in an environment of 30 ℃, 40 ℃, 50 ℃ and 60 ℃, respectively.

The experimental results show that the emulsion stability effect is good, the separation amount is less than 0.01mL/g, and the pure cheese product of the formula 2 has a stable state, which is still quite different from the quality limit of 0.1 mL/g. The emulsion stability of samples of the pure cheese product of formula 2 stored at 30 deg.C, 40 deg.C, 50 deg.C and 60 deg.C for one month is shown in FIG. 2.

Example 3: shelf life assessment

First, a batch of pure cheese samples of formula 2 above was prepared and stored in separate aliquots under refrigerated and frozen ambient conditions. At each time point, the following experiments were performed: according to The test method of food microorganisms of No. 1011902832 (The Department of Health of The Republic of China, The Department of Health of The people of China, The people of The Health of The people of 1011902832), The test method of The number of live bacteria, The test method of The food microorganisms of No. 1011902820, The test method of The number of Escherichia coli groups, and The test method of The food microorganisms of No. 0900025538, The test method of Escherichia coli shows, The preparation of The test solution is carried out, and then The 3MTM rapid test piece is adopted to carry out The analysis of The number of live bacteria, The Escherichia coli and The Escherichia coli groups.

Samples of the pure cheese product of formulation 2 were subjected to a microbial storage stability test and analyzed for total number of viable bacteria and coliform/coliform groups after cold and frozen storage, respectively, and the results are shown in table 2 below. As can be seen from the experimental results of this example, the total viable count of the pure cheese product sample of formula 2 was maintained at 10 for three months of refrigerated and frozen storage¹-10²CFU/mL, E.coli/E.coli population were not detected.

TABLE 2 Total bacteria count and E.coli/E.coli population changes during storage for pure cheese product samples

Another shelf life assessment according to this example was conducted using the Triangle test method of hand sensory evaluation (Triangle test). The differences in texture qualities (elasticity, stickiness, firmness, crumbliness) of the pure cheese samples from the initial samples were compared by a triangle test method of hand sensory evaluation by 8 panelists. The intention was to confirm whether the texture quality of pure cheese changed due to storage temperature or with prolonged storage time.

First, a batch of pure cheese samples of formula 2 above was prepared and stored in separate aliquots under refrigerated and frozen ambient conditions. And samples of the pure vegetarian cheese from formula 2 were removed at various time points for organoleptic texture differences to be compared to the freshly prepared pure vegetarian cheese. The comparison results are presented in table 3 below. As can be seen in table 3 below, the panelists considered that no significant difference was found between the pure cheese stored in the refrigerated and frozen environments for 3 months and the original texture.

TABLE 3 Total bacteria count and E.coli/E.coli population changes during storage for pure cheese product samples

Note 1: control group of freshly prepared plain cheese (formula 2)

Note 2: when the treatment group and the control group are compared, the p <0.05 is significant difference, which indicates that the difference can be distinguished

Note 3: x: the difference cannot be resolved; o: the difference can be distinguished

Example 4: organoleptic quality analysis of pure cheese

The statistical evaluation method of cheese hand Texture in reference (hand evaluated for cheese) (Journal of Texture students, 1999,30, 451-476), compares the Texture differences among the pure cheese samples of formula 1, formula 2, and formula 3 in example 1, and evaluates the items for analysis including elasticity, stickiness, firmness, crumbliness, etc. of cheese. The evaluation average was performed by 15 panelists, and the quality limit of each inspection target item was 4.0. Next, the pure cheese samples of formula 1, formula 2, and formula 3 were compared with the quality of the texture of the common commercial pizza cheese by Triangle test for sensory evaluation (Triangle test).

First, pure cheese samples of formula 1, formula 2, and formula 3 were placed on white toast and heated in a grill mode for 10 minutes in a commercial oven (HITACHI, MRO-RBK5500T), and then subjected to a hand texture evaluation test by 15 panelists, the evaluation results of which are shown in table 4 below. As can be seen in table 4 below, the plain cheese samples of formulas 1, 2, and 3 had similar texture to Mozzarella (Mozzarella cheese) regardless of their elasticity, stickiness, firmness, crumbliness, and overall quality rating.

TABLE 4 sensory evaluation of hand texture of pure cheese

Note: the score is 0-5

Next, the discrimination between formulations 1, 2, and 3 and the commercial pizza sauce was individually evaluated by the triangle test method. Table 5 below is a hand texture triangle test evaluation of pure cheese samples with a commercial pizza sauce. As shown by the triangulation data in table 5 below, 15 panelists were able to distinguish the difference between formula 3 and the commercial pizza sauce, while 6 and 2 panelists, respectively, were able to distinguish the difference between formula 1 and formula 2 and the commercial pizza sauce. According to the statistical results, formula 1 and formula 2 were not significantly different from the commercial pizza sauce, again by the sensory quality of formula 2 being less than 20% different from the commercial pizza sauce (less than 3 of 15 discernible differences).

TABLE 5 hand texture triangle test evaluation of plain cheese formula samples with commercial pizza sauce

	Correct/number of persons tested	Significance of
			Formulation 1	6/15	p>0.05
Formulation 2	2/15	p>0.05
			Formulation 3	15/15	p<0.001

Note 1: the control group is the special cheese silk for conditioning Baozhong Anbai pizza

Note 2: when the treatment group and the control group are compared, the p <0.05 is a significant difference

In summary, the present specification discloses a pure cheese formula and a method for preparing the same. The pure cheese formula and the preparation method thereof can achieve the effect close to real cheese without using emulsifier. According to the present specification, a pure cheese formula without the use of emulsifiers comprises water, starch, vegetable protein, and vegetable oil. The pure cheese formula without emulsifier may further comprise one or a combination of viscous agent, emulsifying salt, acidulant, flavoring agent, and functional additive. According to the method for preparing the pure cheese without using the emulsifier, the whole solution can reach an emulsified state by virtue of the stirring strength when the vegetable oil and the starch water solution are mixed, and the emulsifier is not needed, so that the aim of meeting the health requirement is fulfilled. More preferably, the pure cheese produced according to the present invention provides a quality-stable and sensory experience that is close to real cheese.

Claims

1. A pure cheese formula without the use of emulsifiers, comprising:

40-55 wt.% water;

20-25 wt.% of vegetable oil and fat, wherein the vegetable oil and fat is selected from one or a combination of the following groups: coconut oil, palm oil, and nut oil; and

10-30 wt.% of starch, wherein the starch is selected from one or a combination of the following groups: glutinous rice flour, tapioca flour, rice flour, and starch acetate.

2. The pure cheese formula without emulsifier according to claim 1, comprising 0-3 wt.% vegetable proteins selected from one or a combination of the following groups: pea protein powder, soybean protein powder, peanut protein powder, sesame protein powder and walnut protein powder.

3. The pure cheese formula without emulsifier according to claim 1, comprising 0-1 wt.% of a thickener selected from one or a combination of the following group: xanthan gum, and carrageen gum.

4. The pure cheese formula without emulsifier according to claim 1, comprising 0.5-1.0 wt.% of emulsifying salts selected from one or a combination of the following groups: calcium lactate.

5. The cheese formulation of claim 1, further comprising 0.1-0.9 wt.% of an acidulant selected from one or a combination of the following group: and (4) citric acid.

6. The pure cheese formula without emulsifier according to claim 1, comprising 1.0-5.0 wt.% of functional additives selected from one or a combination of the following groups: nutrient yeast, spice, beta-carotene and water-soluble dietary fiber.

7. The non-emulsifier plain cheese formula of claim 1 comprising 2.0 to 5.0 wt.% of flavoring agents selected from one or a combination of the following groups: salt, sugar, aspartame, acesulfame potassium, and sucralose.

8. A method of preparing pure cheese without the use of emulsifiers, comprising:

preparing a starch aqueous solution, wherein the starch aqueous solution comprises solid dry materials and water, and the solid dry materials comprise starch and vegetable protein;

adding melted vegetable oil into the starch water solution in batches; and

and uniformly stirring to emulsify the starch aqueous solution containing the vegetable oil, wherein the stirring speed of the step of uniformly stirring to emulsify the starch aqueous solution containing the vegetable oil is 1000-4000rpm, and the temperature is 50-90 ℃.

9. The method for preparing pure cheese without using emulsifier according to claim 8, comprising the step of adding an acidulant, an emulsifying salt, and a functional additive to the emulsified vegetable oil and fat-containing starch aqueous solution, wherein the step of adding acidulant, emulsifying salt, and functional additive to the emulsified vegetable oil and fat-containing starch aqueous solution has a stirring rate of 1000-4000rpm and a temperature of 50-90 ℃.

10. The method for preparing pure cheese without using emulsifier as claimed in claim 8, comprising the step of adding a thickening agent to the emulsified vegetable fat-containing starch aqueous solution in portions, wherein the step of adding the thickening agent to the emulsified vegetable fat-containing starch aqueous solution in portions has a stirring rate of 1000-4000rpm and a temperature of 50-90 ℃.