CN102273609B - Method for preparing composite strain fermented milk flavor essence - Google Patents
Method for preparing composite strain fermented milk flavor essence Download PDFInfo
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- CN102273609B CN102273609B CN2011102483756A CN201110248375A CN102273609B CN 102273609 B CN102273609 B CN 102273609B CN 2011102483756 A CN2011102483756 A CN 2011102483756A CN 201110248375 A CN201110248375 A CN 201110248375A CN 102273609 B CN102273609 B CN 102273609B
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Abstract
The invention discloses a method for preparing composite strain fermented milk flavor essence. The method comprises the following steps of: dissolving, fermenting for the first time, sterilizing for the first time, separating for the first time, adjusting, fermenting for the second time, sterilizing for the second time, separating for the second time and texturing. In the step of fermenting for the first time, lactobacillus strains are used, and in the step of fermenting for the second time, yeast strains are used; the obtained milk flavor essence has strong volatile fragrance and fermented mouthfeel, and can be modified into milky white or butter yellow paste products according to the requirement; and the milk flavor essence has the strong and natural fragrance of milk and butter, has the characteristics of stable flavor and high applicability, and can be applied to food such as dairy products, drinks, cold drinks, candies, bakery products and the like.
Description
Technical field
The present invention relates to a kind of preparation method of milk-taste essence, be specifically related to a kind of preparation method of composite bacteria fermentation milk-taste essence.
Background technology
Milk-taste essence is Applications in Food Industry one of essence the most widely, is mainly used in the food such as dairy products, beverage, cold drink, candy, bakery product.The natural fragrance of Along with people's milk typical local food and the growing interest of security, the exploitation of natural milk-taste essence series of products has vast market prospect.The preparation method of milk-taste essence mainly contains at present: (1) synthetic perfume material allotment; (2) enzymatic isolation method; (3) single culture fermentation method.But the milk-taste essence that various preparation method of the prior art prepares exists, and the milk-taste essence local flavor is strong inadequately, fidelity difference and when being applied to beverages such as fruit juice, the lactoalbumin sedimentation problem can occur.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of composite bacteria fermentation milk-taste essence; The milk-taste essence that adopts this preparation method to prepare has higher flavor intensity and natural fidelity; And the lactoalbumin sedimentation problem can not occur when being applied to beverages such as fruit juice, improve the stability of product.
Above-mentioned purpose of the present invention realizes through following technical scheme: a kind of preparation method of composite bacteria fermentation milk-taste essence contains following steps:
(1) dissolving: allotment standardization raw milk, heating for dissolving is cooled off, and gets the lysate of standardization raw milk;
(2) one time fermentation: in the lysate of standardization raw milk, add lactic acid bacteria culturers, at 25-50 ℃ of temperature bottom fermentation 6-64h;
(3) once sterilization: material behind the one time fermentation is carried out sterilization treatment one time, then cooling;
(4) first separation: the back material of will once sterilizing centrifugalizes, and gets primary supernatant;
(5) adjustment: in primary supernatant, add sugared source A, heat tracing after the stirring and dissolving, cooling then;
(6) secondary fermentation: after adjustment, add barms in the material, at 15-40 ℃ of bottom fermentation 6-72h;
(7) two-stage sterilization: material behind the secondary fermentation is carried out two-stage sterilization handle, then cooling;
(8) secondary separation: material behind the two-stage sterilization is centrifugalized, get the secondary supernatant;
(9) matter structureization: in the secondary supernatant, add sugared source B, heat tracing after the stirring and dissolving, cooling promptly obtains composite bacteria fermentation milk-taste essence finished product then.
Standardization raw milk described in the step of the present invention (1) comprises two or more in water, milk, defatted milk and the skimmed milk power; Non-fat solid content according to each raw material makes up and allocates, and the quality percentage composition of non-fat solid is 10-25% in the compound after the allotment; The detailed process of standardization raw milk heating for dissolving, cooling is in the step (1): the standardization raw milk is heated to 50-70 ℃; Stirring and dissolving 5-10min is warming up to 75-95 ℃, insulation 8-30min; In 15-28 min, be cooled to 35-55 ℃ then, obtain the lysate of standardization raw milk.
The addition of lactic acid bacteria culturers accounts for the 0.001-0.05% of lysate gross mass in the step of the present invention (2), and described lactic acid bacteria culturers comprises one or more in lactobacillus bulgaricus, Lactobacillus helveticus, lactobacillus acidophilus, Lactobacillus casei, streptococcus thermophilus, Lactococcus lactis lactic acid subspecies and the lactococcus lactis subsp.
In the step of the present invention (3) once the detailed process of sterilization be: with the 10-15min that under temperature 75-85 ℃ condition, sterilizes of material behind the one time fermentation, in 5-15min, be cooled to 35-45 ℃ then.
The rotating speed of centrifuge is 2500-4500rpm when centrifugalizing in the step of the present invention (4), and centrifugation time is 10-20min.
The addition of sugared source A described in the step of the present invention (5) accounts for the 0.5-15% of primary supernatant gross mass, and described sugared source A comprises glucose and/or contains the fruit juice of glucose; Be heated to 75-85 ℃ after the stirring and dissolving in the step (5), insulation 10-15min carries out sterilization treatment, in 6-18min, is cooled to 18-40 ℃ then.
The addition of the barms described in the step of the present invention (6) accounts for the 0.05-0.40% of adjustment back material gross mass, and described barms comprises one or more in saccharomyces cerevisiae, saccharomyces ellipsoideus, Hansenula yeast and the Lu Shi yeast.
In the step of the present invention (7) material behind the secondary fermentation is warming up to 70-90 ℃ and carries out two-stage sterilization processing 10-15min, in 10-27 min, be cooled to 25-40 ℃ then.
The rotating speed of centrifuge is 2200-4500rpm when centrifugalizing in the step of the present invention (8), and centrifugation time is 10-25min.
The addition of sugared source B described in the step of the present invention (9) accounts for the 5-70% of secondary supernatant gross mass; Described sugared source B comprises sucrose and/or lactose; The middle stirring and dissolving of step (9) is heated to 75-85 ℃ of insulation 10-15min and carries out sterilization treatment; In 5-20 min, be cooled to 20-32 ℃ then, promptly obtain composite bacteria fermentation milk-taste essence finished product.
Among the above-mentioned preparation method, the equipment that dissolution process uses is preferably has the heating and cooling function, has the dissolving tank of agitator; The equipment that fermentation procedure uses is preferably has the heating and cooling function, has the fermentation tank of agitator; The equipment that separation circuit uses is preferably high-speed centrifuge; The equipment that adjustment and matter structure chemical industry preface are used is preferably the blend tank that has heating function and refrigerating function, has agitator.
Compared with prior art, the present invention has following beneficial effect:
Preparation method's technology of the present invention is simple, and course of reaction is controlled easily, and reaction condition is gentle; Cost is low; Security is good, and the composite bacteria fermentation milk-taste essence that adopts preparation method of the present invention to obtain is faint yellow supernatant liquid product, has strong volatilization fragrance and fermentation mouthfeel; Also can be modified into milky or the yellow sauce shape of cream product according to needs; Have strong natural milk fragrance and butter aroma, have flavor-stable, characteristic of strong applicability, can be applied in the food such as dairy products, beverage, cold drink, candy, bakery product.
The specific embodiment
Below in conjunction with embodiment the present invention is done further description, but they are not to qualification of the present invention, the raw material that is wherein adopted is commercially available as there not being special indicating.
Embodiment 1
Skimmed milk power and water are poured dissolving tank into after the weighing respectively by 20:80, and the quality percentage composition of compound non-fat solid is 19.5%, 60 ℃ of stirring and dissolving 5min, 80 ℃ of sterilization 15min; 18min is cooled to 42 ℃, gets lysate, adds the lactobacillus bulgaricus that accounts for lysate 0.0015% (mass fraction); 42 ℃ of fermentation 24h, 78 ℃ of sterilizations of zymotic fluid 15min, 10min is cooled to 40 ℃; The centrifugal 15min of 3800rpm removes zymotic fluid insoluble matter and lactic acid bacteria thalline, the results primary supernatant; Add accounting for its 2% (mass fraction) glucose in the primary supernatant, stirring and dissolving, 75 ℃ of sterilization 15min; 15min is cooled to 28 ℃, adds the saccharomyces cerevisiae that accounts for adjustment liquid 0.15% (mass fraction), 28 ℃ of fermentation 18h.75 ℃ of sterilizations of zymotic fluid 15min, 18min is cooled to 38 ℃, the centrifugal 18min of 4000rpm; Remove zymotic fluid insoluble matter and yeast thalline, results secondary supernatant adds the sucrose that accounts for its 56% (mass fraction) in the secondary supernatant; Stirring and dissolving; 78 ℃ of sterilization 13min, 20min is cooled to 30 ℃, promptly gets composite bacteria fermentation milk-taste essence finished product.
Embodiment 2
Skimmed milk power and milk are poured dissolving tank into after the weighing respectively by 15:85; The quality percentage composition of compound non-fat solid is 23%, 60 ℃ of stirring and dissolving 5min, 82 ℃ of sterilization 15min; 15min is cooled to 40 ℃; Get lysate, add the Lactobacillus helveticus that accounts for lysate 0.006% (mass fraction), 40 ℃ of fermentation 30h.80 ℃ of sterilizations of zymotic fluid 12min, 10min is cooled to 38 ℃, and the centrifugal 14min of 4000rpm removes zymotic fluid insoluble matter and Lactobacillus helveticus thalline; The results primary supernatant adds in the primary supernatant that to account for its 10.6% (mass fraction) solid content be the strawberry juice of 25% (mass fraction), 80 ℃ of sterilization 12min, and 18min is cooled to 29 ℃; Must adjust liquid, add the Hansenula yeast that accounts for adjustment liquid 0.15% (mass fraction), 29 ℃ of fermentation 16h, 85 ℃ of sterilizations of zymotic fluid 15min; 18min is cooled to 40 ℃, and the centrifugal 18min of 4200rpm removes zymotic fluid insoluble matter and Hansenula yeast thalline; Results secondary supernatant adds the lactose that accounts for its 52% (mass fraction), stirring and dissolving in the secondary supernatant; 80 ℃ of sterilization 15min, 15min is cooled to 30 ℃, promptly gets composite bacteria fermentation milk-taste essence finished product.
Embodiment 3
Skimmed milk power and defatted milk are poured dissolving tank into after the weighing respectively by 10:90; The quality percentage composition of compound non-fat solid is 18%, 60 ℃ of stirring and dissolving 5min, 80 ℃ of sterilization 18min; 20min is cooled to 35 ℃; Get the lysate of skimmed milk power and defatted milk, add accounting for lysate 0.005% (mass fraction) streptococcus thermophilus, 25 ℃ of fermentation 48h.80 ℃ of sterilizations of zymotic fluid 15min, 10min is cooled to 42 ℃, and the centrifugal 15min results of 4200rpm primary supernatant is removed zymotic fluid insoluble matter and streptococcus thermophilus thalline; Adding accounts for its 2.6% (mass fraction) glucose in the primary supernatant, and stirring and dissolving is warming up to 80 ℃ of insulated sterilizing 15min, and 18min is cooled to 28 ℃; Must adjust the back material, add the Lu Shi yeast that accounts for adjustment back material 0.1% (mass fraction), behind 28 ℃ of fermentation 18h, 82 ℃ of sterilizations of zymotic fluid 12min; 18min is cooled to 40 ℃, and the centrifugal 18min of 4000rpm removes insoluble matter and Lu Shi yeast thalline in the zymotic fluid; Results secondary supernatant adds sucrose and 35% (mass fraction) lactose that accounts for its 33% (mass fraction), stirring and dissolving in the secondary supernatant; 75 ℃ of sterilization 15min, 12min is cooled to 32 ℃, promptly gets composite bacteria fermentation milk-taste essence finished product.
Embodiment 4
Milk, defatted milk, skimmed milk power are poured dissolving tank into after the weighing respectively by 50:45:5, and the quality percentage composition of compound non-fat solid is 16.5%, 70 ℃ of stirring and dissolving 5min, 95 ℃ of sterilization 8min; 28min is cooled to 35 ℃, gets lysate, adds the streptococcus thermophilus of the Lactobacillus casei and 0.01% (mass fraction) that accounts for lysate gross mass 0.01% (mass fraction), 25 ℃ of fermentation 64h; 85 ℃ of sterilizations of zymotic fluid 10min, 5min is cooled to 45 ℃, the centrifugal 20min of 2500rpm, results primary supernatant; Add the fruit juice that the glucose and 5% account for its 10% (mass fraction) contains glucose in the primary supernatant and adjust stirring and dissolving, 85 ℃ of sterilization 10min; 6min is cooled to 40 ℃ must adjust liquid, adds the Hansenula yeast of the saccharomyces ellipsoideus and 0.10% (mass fraction) that accounts for adjustment back solution gross mass 0.30% (mass fraction), 40 ℃ of fermentation 6h; 90 ℃ of sterilizations of zymotic fluid 10min, 27min is cooled to 25 ℃, the centrifugal 25min of 2200rpm; Results secondary supernatant adds the lactose that accounts for its 20% (mass fraction), stirring and dissolving in the secondary supernatant; Be warming up to 85 ℃ of sterilization 10min, 5min is cooled to 32 ℃, promptly gets composite bacteria fermentation milk-taste essence finished product.
Embodiment 5
Water and defatted milk, skimmed milk power are poured dissolving tank into after the weighing respectively by 55:33:12, and the quality percentage composition of compound non-fat solid is 15%, 50 ℃ of stirring and dissolving 10min, 75 ℃ of sterilization 30min; 15min is cooled to 55 ℃ and gets lysate, adds the Lactococcus lactis lactic acid subspecies that accounts for lysate 0.05% (mass fraction), 50 ℃ of fermentation 6h, 75 ℃ of sterilizations of zymotic fluid 15min; 15min is cooled to 35 ℃, the centrifugal 10min of 4500rpm, results primary supernatant; Add the fruit juice that contains glucose that accounts for its 0.5% (mass fraction) in the primary supernatant and allocate, stirring and dissolving, 75 ℃ of sterilization 15min; 18min is cooled to 18 ℃ must adjust liquid, adds the Lu Shi saccharomycete that accounts for adjustment liquid 0.05% (mass fraction), 15 ℃ of fermentation 72h; 70 ℃ of sterilizations of zymotic fluid 15min, 10min is cooled to 40 ℃, the centrifugal 10min of 4500rpm; Results secondary supernatant adds the sucrose that accounts for its 5% (mass fraction), stirring and dissolving in the secondary supernatant; 75 ℃ of sterilization 15min, 20min is cooled to 20 ℃, promptly gets composite bacteria fermentation milk-taste essence finished product.
Above embodiment only is used to set forth the present invention, and protection scope of the present invention is not only to be confined to above embodiment.Content disclosed by the invention and scope that each parameter is got more than the those of ordinary skill foundation of said technical field all can realize the object of the invention.
Claims (10)
1. the preparation method of composite bacteria fermentation milk-taste essence is characterized in that containing following steps:
(1) dissolving: allotment standardization raw milk, heating for dissolving is cooled off, and gets the lysate of standardization raw milk;
(2) one time fermentation: in the lysate of standardization raw milk, add lactic acid bacteria culturers; At 25-50 ℃ of temperature bottom fermentation 6-64h, described lactic acid bacteria culturers is one or more in lactobacillus bulgaricus, Lactobacillus helveticus, lactobacillus acidophilus, Lactobacillus casei, streptococcus thermophilus, Lactococcus lactis lactic acid subspecies and the lactococcus lactis subsp;
(3) once sterilization: material behind the one time fermentation is carried out sterilization treatment one time, then cooling;
(4) first separation: the back material of will once sterilizing centrifugalizes, and gets primary supernatant;
(5) adjustment: in primary supernatant, add sugared source A, described sugared source A comprises glucose and/or contains the fruit juice of glucose, heat tracing after the stirring and dissolving, cooling then;
(6) secondary fermentation: after adjustment, add barms in the material, at 15-40 ℃ of bottom fermentation 6-72h, described barms is one or more in saccharomyces cerevisiae, saccharomyces ellipsoideus, Hansenula yeast and the Lu Shi yeast;
(7) two-stage sterilization: material behind the secondary fermentation is carried out two-stage sterilization handle, then cooling;
(8) secondary separation: material behind the two-stage sterilization is centrifugalized, get the secondary supernatant;
(9) matter structureization: in the secondary supernatant, add sugared source B, described sugared source B comprises sucrose and/or lactose, heat tracing after the stirring and dissolving, and cooling promptly obtains composite bacteria fermentation milk-taste essence finished product then.
2. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1; It is characterized in that: the standardization raw milk described in the step (1) comprises two or more in water, milk, defatted milk and the skimmed milk power; Non-fat solid content according to each raw material makes up and allocates, and the quality percentage composition of non-fat solid is 10-25% in the compound after the allotment; The detailed process of standardization raw milk heating for dissolving, cooling is in the step (1): the standardization raw milk is heated to 50-70 ℃; Stirring and dissolving 5-10min is warming up to 75-95 ℃, insulation 8-30min; In 15-28 min, be cooled to 35-55 ℃ then, obtain the lysate of standardization raw milk.
3. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1, it is characterized in that: the addition of lactic acid bacteria culturers accounts for the 0.001-0.05% of lysate gross mass in the step (2).
4. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1; It is characterized in that: in the step (3) once the detailed process of sterilization be: with the 10-15min that under temperature 75-85 ℃ condition, sterilizes of material behind the one time fermentation, in 5-15min, be cooled to 35-45 ℃ then.
5. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1 is characterized in that: the rotating speed of centrifuge is 2500-4500rpm when centrifugalizing in the step (4), and centrifugation time is 10-20min.
6. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1, it is characterized in that: the addition of the sugared source A described in the step (5) accounts for the 0.5-15% of primary supernatant gross mass; Be heated to 75-85 ℃ after the stirring and dissolving in the step (5), insulation 10-15min is cooled to 18-40 ℃ then in 6-18min.
7. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1 is characterized in that: the addition of the barms described in the step (6) accounts for the 0.05-0.40% of adjustment back material gross mass.
8. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1 is characterized in that: in the step (7) material behind the secondary fermentation is warming up to 70-90 ℃ and carries out two-stage sterilization processing 10-15min, in 10-27 min, be cooled to 25-40 ℃ then.
9. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1 is characterized in that: the rotating speed of centrifuge is 2200-4500rpm when centrifugalizing in the step (8), and centrifugation time is 10-25min.
10. the preparation method of composite bacteria fermentation milk-taste essence according to claim 1, it is characterized in that: the addition of the sugared source B described in the step (9) accounts for the 5-70% of secondary supernatant gross mass; Stirring and dissolving is heated to 75-85 ℃ of insulation 10-15min in the step (9), in 5-20 min, is cooled to 20-32 ℃ then, promptly obtains composite bacteria fermentation milk-taste essence finished product.
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| CN103798738B (en) * | 2014-03-09 | 2015-04-15 | 浙江绿晶香精有限公司 | Preparation method of fermented type pure natural strawberry essence base material |
| CN103907890B (en) * | 2014-04-21 | 2015-09-23 | 雅迪香料(广州)有限公司 | Two enzyme enzymolysis and multiple-microorganism fermentation are for the method for genuine milk taste essence |
| CN107095109A (en) * | 2017-05-23 | 2017-08-29 | 邓子坚 | A kind of ferment drink and preparation method thereof |
| CN108378130A (en) * | 2018-01-30 | 2018-08-10 | 杭州后智人科技有限公司 | Divide the method and products thereof of bacterium control aerobe fermentation food using blue light |
| CN111357906A (en) * | 2020-04-08 | 2020-07-03 | 广州浩恩奉仕食品有限公司 | Fermented grape juice beverage and preparation method thereof |
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